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CN-121986885-A - Pulp semi-solid product based on non-concentrated reduced juice and preparation method thereof

CN121986885ACN 121986885 ACN121986885 ACN 121986885ACN-121986885-A

Abstract

The invention discloses a pulp semi-solid product based on unconcentrated and reduced juice and a preparation method thereof. The invention belongs to the technical field of fruit deep-processing foods. The semi-solid product consists of pulp particles and NFC matrix liquid phase, and the natural pectin in the NFC matrix liquid phase and calcium ions separated out from the pulp particles are crosslinked to form a weak gel network structure without additional thickening agents. The preparation method comprises the steps of raw material preparation, ingredient mixing, mild vacuum treatment and the like, and pectin concentration and crosslinking are realized to form a stable system. The product disclosed by the invention does not need to additionally add additives such as sucrose, a thickener and the like, accords with the trend of cleaning labels, avoids the high sugar burden and the flavor loss of the traditional product, is rich in natural flavor, palatable in texture, stable in system and has a wide market prospect.

Inventors

  • ZHAO YANDONG

Assignees

  • 赵艳东

Dates

Publication Date
20260508
Application Date
20260403

Claims (10)

  1. 1. A preparation method of a pulp semi-solid product based on non-concentrated reduced juice is characterized in that the semi-solid product consists of pulp particles and NFC matrix liquid phase, and comprises the following steps: (1) Preparing raw materials, namely preparing NFC matrix liquid phase by adopting a physical squeezing process, and preparing pulp; (2) Mixing ingredients, namely mixing pulp particles with an NFC matrix liquid phase in proportion to obtain a mixed material; (3) And (3) carrying out mild vacuum treatment, namely evaporating part of water in the mixed material to concentrate the natural pectin, and simultaneously carrying out a crosslinking reaction on the natural pectin in the NFC matrix liquid phase and calcium ions separated out by pulp particles to form a weak gel network structure, so as to obtain the semi-solid product.
  2. 2. The method for preparing a semi-solid pulp product based on non-concentrated reduced juice according to claim 1, wherein the mass content of natural pectin in the NFC matrix liquid phase is 0.3% -0.8% in terms of raw juice.
  3. 3. The method for preparing a semi-solid pulp product based on unconcentrated reduced juice according to claim 1, wherein the total mass percentage of pulp particles in the semi-solid product is 50% -79%.
  4. 4. The method of preparing a semi-solid pulp product based on unconcentrated reduced juice according to claim 1, wherein the semi-solid product is subjected to a gentle vacuum treatment and a portion of the water is evaporated to concentrate the natural pectin.
  5. 5. The method for preparing a semi-solid pulp product based on non-concentrated reduced juice according to claim 1, wherein the semi-solid pulp product is crosslinked with calcium ions separated out from pulp particles by natural pectin in a liquid phase of an NFC matrix to form a weak gel network structure.
  6. 6. The method of preparing a semi-solid pulp product based on unconcentrated reduced juice according to claim 1, wherein the semi-solid product is free of added sucrose and synthetic food additives.
  7. 7. The method of claim 1, wherein the NFC substrate liquid phase physical pressing process in the step (1) is used for retaining natural pectin, enzymes and aromatic substances in fruits.
  8. 8. The method of claim 1, wherein the mixed solution in the step (3) is subjected to a low temperature treatment to preserve the delicate fragrance of the fruit.
  9. 9. The preparation method of the pulp semi-solid product based on the non-concentrated reduced juice, which is disclosed in claim 1, is characterized in that the conditions of the temperature and the vacuum treatment in the step (3) are that the temperature is 45-60 ℃, the vacuum degree is-0.06-0.09 MPa, and the treatment time is 10-20 min.
  10. 10. The pulp semisolid product according to claim 1, which is prepared by the preparation method of the pulp semisolid product based on unconcentrated reduced fruit juice.

Description

Pulp semi-solid product based on non-concentrated reduced juice and preparation method thereof Technical Field The invention belongs to the technical field of fruit deep-processing foods, and particularly relates to a pulp semi-solid product based on non-concentrated reduced juice and a preparation method thereof. Background With the rise of consumer health food consciousness, the demand for fruit products is gradually changed from high sugar, multi-additive traditional products to natural, nutritional, and clean labeled new products. The fruit deep-processing products on the market at present are mainly divided into two types, and obvious technical defects exist: The product is mainly preserved by taking high-concentration sucrose syrup as filling liquid. On one hand, the high sucrose content brings higher heat and sweet and greasy taste, does not accord with the current low-sugar healthy diet trend, brings obvious health burden to consumers, and on the other hand, the traditional can production process needs high-temperature boiling or high-strength sterilization process, so that a great deal of heat-sensitive flavor substances and nutrient components in fruits are lost, obvious 'boiled flavor' is generated, and the natural fresh flavor of the fruits cannot be maintained. The other type is fruit-flavored beverage or pulp suspension beverage with low pulp content, the pulp content of the product is usually less than or equal to 49 percent, the system mainly takes water and white granulated sugar as substrates, and various food additives including pectin, sodium carboxymethyl cellulose and other thickening stabilizers are needed to be additionally added to construct a suspension system so as to avoid pulp sedimentation. The product has low pulp content and insufficient natural flavor of fruits, and meanwhile, the variety of additives is various, so that the product does not accord with the consumption trend of the current cleaning labels, and the core requirement of consumers on natural foods cannot be met. The non-concentrated reduced fruit juice (NFC) is obtained by directly and physically squeezing fresh fruits, and is not concentrated and reduced, so that nutrition and flavor components such as natural pectin, aromatic substances, vitamins and the like in the fruits are reserved to the greatest extent, and the fresh taste of the fruits is reserved. Disclosure of Invention Aiming at the situation, in order to overcome the defects of the prior art, the invention provides a pulp semi-solid product based on non-concentrated and reduced juice and a preparation method thereof, which effectively solve the problems that the traditional canned syrup in the market at present has high sugar and high heat, the high temperature process causes flavor and nutrition loss, the natural fresh flavor of fruits cannot be reserved, and the pulp content of low pulp beverage is less than or equal to 49 percent, various food additives are needed to be added to construct a suspension system, the natural flavor is insufficient, and the consumption trend of clean labels is not met. The invention provides a pulp semi-solid product based on non-concentrated reduced juice and a preparation method thereof, wherein the semi-solid product consists of pulp particles and NFC matrix liquid phase, and the preparation method comprises the following steps: (1) Preparing raw materials, namely preparing NFC matrix liquid phase and pulp; (2) Mixing ingredients, namely mixing pulp particles with an NFC matrix liquid phase in proportion to obtain a mixed material; (3) And (3) carrying out mild vacuum treatment, namely evaporating part of water in the mixed material to concentrate the natural pectin, and simultaneously carrying out a crosslinking reaction on the natural pectin in the NFC matrix liquid phase and calcium ions separated out by pulp particles to form a weak gel network structure, so as to obtain the semi-solid product. Further, the NFC substrate is prepared by the liquid-phase physical pressing process in the step (1), and natural pectin, enzymes and aromatic substances in fruits are reserved. Further, in the step (1), the mass content of the natural pectin in the NFC substrate liquid phase is controlled to be 0.3% -0.8%, based on the raw juice. Further, the mixed solution in the step (3) is subjected to low-temperature treatment so as to retain the fresh flavor of fruits. Preferably, the temperature and vacuum treatment conditions in the step (3) are that the temperature is 45-60 ℃, the vacuum degree is-0.06-0.09 MPa, and the treatment time is 10-20 min. Further, the total mass percentage of pulp particles in the semi-solid product is 50% -79%. Further, the semi-solid product is subjected to a gentle vacuum treatment, evaporating part of the water to concentrate the natural pectin. Further, the semisolid product is crosslinked with calcium ions separated out by pulp particles through natural pectin in the NFC matrix liquid phase to fo