CN101744161A - Milk fruit accompaniment and making technique - Google Patents
Milk fruit accompaniment and making technique Download PDFInfo
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- CN101744161A CN101744161A CN201010022432A CN201010022432A CN101744161A CN 101744161 A CN101744161 A CN 101744161A CN 201010022432 A CN201010022432 A CN 201010022432A CN 201010022432 A CN201010022432 A CN 201010022432A CN 101744161 A CN101744161 A CN 101744161A
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Abstract
The present invention relates to a milk fruit accompaniment belonging to the technical field of food. The fruit accompaniment is made by mixing 5 to 100 shares of fruit materials, 120 to 220 shares of water, 5 to 16 shares of cane sugar, 10 to 50 shares of high fructose syrup, 16 to 43 shares of glucose syrup, 0.6 to 3.2 shares of recomposed edible colloid, 1.7 to 2.8 shares of citric acid, 1.0 to 2.5 shares of acidity regulator, 0.2 to 0.6 share of water retaining agent and 0.08 share of sorbic acid with a proper amount of vitamins C, essence and pigment. The present invention also relates to a making technique of the milk fruit accompaniment. The method specifically comprises the following steps: preparing the fruit materials, preparing the sugar syrup, immersing fruit, preparing glycine mixture, preparing acidity additive mixed liquid, preparing solution, boiling, cooling and packing. After the milk fruit accompaniment is mixed with milk, the mixture is quickly agitated. At the moment, calcium ions in the milk and the recomposed edible colloid quickly form a net gelatin in different states under the action of acid.
Description
Technical field
The invention belongs to food technology field, is a kind of milk fruit accompaniment specifically.
The invention still further relates to a kind of processing technology field of food.
Background technology
Milk is one of the most ancient natural drink.Milk is as the term suggests be to extrude on one's body from female milk cattle.Contain abundant calcium, vitamin D etc. in the milk, comprise the human body required whole amino acid that grow, digestibility can be that other foods are incomparable up to 98%; Milk can make arteries keep stable when high pressure, reduces stroke risk; Can help and stop poisonous metallic lead and cadmium in the absorption of human body food; Can promote the thrombocytin dramatic growth; Can improve the operating efficiency of brain greatly; Can strengthen bone and tooth, reduce the generation of bone wasting disease; Can make fatigue proof effect of heart or the like or the like.Yet milk drinks simply, but wanting to reach good digesting and assimilating still is not an easy thing.
Fruit contains the vitamin and microelement of abundant fiber and needed by human and nutritious, and for example strawberry is described as " vitamin pill of living "; The enzyme that contains a kind of uniqueness in the pulp of pineapple, the energy decomposing protein; That mango has is anticancer, beautify skin, prevent hypertension, artery sclerosis, prevent the effect of constipation, cough-relieving, gut purge stomach.Jam be a kind of be raw material with fruit, sugar and acidity regulator, the gelatinous mass of making is a kind of method of preserving fruit for a long time, is mainly used to be applied in the usefulness of bread or toast.Experiment shows, the good combination of milk and jam can make the nutritional labeling of the two better be digested and assimilated in human body, and the jam of selling in the market all is edible with bread or toast, does not occur as yet with the milk edible jam of arranging in pairs or groups.
Summary of the invention
The technical problem to be solved in the present invention provides a kind ofly can and give full play to the milk fruit accompaniment of milk effect with edible nutritious of milk collocation.
The technical problem to be solved in the present invention provides a kind of technology that is used to make with milk fruit accompaniment, and special taste is made in simple, easily of its technology.
For achieving the above object, the selected raw material of milk fruit accompaniment of the present invention is fruit material, water, sucrose, HFCS, glucose syrup, composite edible colloid, citric acid, acidity regulator, water-loss reducer, potassium sorbate, essence and pigment; Their weight is: fruit is expected 5-100, water 120-220, sucrose 5-16, HFCS 10-50, glucose syrup 16-43, composite edible colloid 0.6-3.2, citric acid 1.7-2.8, acidity regulator 1.0-2.5, water-loss reducer 0.2-0.6, potassium sorbate 0.08, adds proper vitamin C, essence and pigment again and makes.
The preferred disposition of described milk fruit accompaniment is: fruit is expected 5-100, water 140-200, sucrose 8-12, HFCS 30-40, glucose syrup 20-35, composite edible colloid 1.2-2.2, citric acid 2-2.5, acidity regulator 1.7-2.0, water-loss reducer 0.3-0.5.
The best configuration of described milk fruit accompaniment is: (a following optimum value of giving) fruit is expected 20 (purees), water 180, sucrose 10, HFCS 35, glucose syrup 30, composite edible colloid 1.8, citric acid 2.1, acidity regulator 1.9 water-loss reducers 0.3.
Described fruit material is fruit muddy, and its weight ratio is 5-40 or is fruit muddy that its weight ratio is 40-100.
Described fruit material is made by pineapple, mango, strawberry.
The manufacture craft of above-mentioned milk fruit accompaniment is as follows:
1) preparation fruit material: choose the fruit of high-quality, the peeling stoning, or dice, to clean, the fruit material is made in blanching, and is standby;
2) preparation liquid glucose: get HFCS and glucose syrup and mix, and then the water that adds 40-60 dissolves, filters, be modulated into liquid glucose;
3) dipping fruit: get fruit material and add the 2nd step and make in the liquid glucose and flood, flooded 4 days;
4) preparation carbohydrate gum mixture: sucrose and composite edible colloid are mixed and made into the carbohydrate gum mixture, standby;
5) preparation acidity additive mixed liquor: citric acid, acidity regulator, water-loss reducer are mixed mixing, standby;
6) preparation solution: with adding weight ratio in the carbohydrate gum mixture that makes in the 4th step is that the water of 80-100 is made the carbohydrate gum solution for standby; To be that the water of 16-20 is made mixed solution standby with adding weight ratio in the mixed liquor that makes in the 5th step;
7) infusion: fruit material and liquid glucose behind the dipping in the 3rd step are put into the infusion of jacketed pan high temperature, when temperature is heated to 70 ℃-80 ℃, the 6th standby carbohydrate gum solution made of step is joined in the fruit material of infusion and stir, and then add the mixed liquor for preparing in the 6th step, last an amount of pigment and the essence of adding again, evenly stir, make jam;
8) cooling, treat in stable condition after, the packing.
Milk fruit accompaniment of the present invention stirs rapidly with after milk mixes, and the calcium ion in this moment milk can form the netted gel of different conditions with composite edible glue rapidly under the effect of acid, just as " pudding ".At this moment edible again, more increased carbohydrate and the necessary trace elements such as vitamin of human body abundant in the fruit except calcium, as vitamin C, and overcome the defective that milk should not be drunk on an empty stomach; More can cater to the hobby of people DIY, make the milk fruit " pudding " of various colors; Diet and amusement are combined.
The specific embodiment
The selected raw material of milk fruit accompaniment of the present invention is fruit material, water, sucrose, HFCS, glucose syrup, composite edible colloid, citric acid, acidity regulator, water-loss reducer, potassium sorbate, essence and pigment; Their weight ratio is: fruit is expected 5-100, water 120-220, sucrose 5-16, HFCS 10-50, glucose syrup 16-43, composite edible colloid 0.6-3.2, citric acid 1.7-2.8, acidity regulator 1.0-2.5, water-loss reducer 0.2-0.6, potassium sorbate 0.08, adds an amount of essence and pigment again and makes.
The manufacture craft of above-mentioned milk fruit accompaniment is as follows:
1) preparation fruit material: choose the fruit of high-quality, the peeling stoning, or dice, to clean, the fruit material is made in blanching, and is standby;
2) preparation liquid glucose: get the glucose syrup that HFCS that weight ratio is 10-50 and weight ratio be 16-43 and mix, and then to add weight ratio be that the water of 40-60 dissolves, filters, be modulated into liquid glucose;
3) dipping fruit: get weight ratio and be 5-100 and really expect to add the 2nd step and make in the liquid glucose and flood, flooded 4 days;
4) preparation carbohydrate gum mixture: with weight ratio is that 5-16 sucrose and weight ratio are that the composite edible colloid of 0.6-3.2 is mixed and made into the carbohydrate gum mixture, standby;
5) preparation acidity mixture: the water-loss reducer that weight ratio is respectively citric acid, 1.0-2.5 acidity regulator and the 0.2-0.6 of 1.7-2.8 mixes, and is standby;
6) preparation solution: with adding weight ratio in the carbohydrate gum mixture that makes in the 4th step is that the water of 80-100 is made the carbohydrate gum solution for standby; With adding weight ratio in the carbohydrate gum mixed liquor that makes in the 5th step is that the water of 16-20 is made acidity solution, standby;
7) infusion: fruit material and liquid glucose behind the dipping in the 3rd step are put into the infusion of jacketed pan high temperature, when temperature is heated to 70 ℃-80 ℃, the 6th standby carbohydrate gum solution made of step is joined in the fruit material of infusion and stir, and then add the acidity mixed liquor for preparing in the 6th step, last an amount of pigment and the essence of adding again, evenly stir, make jam;
8) cooling, treat in stable condition after, the packing.
Milk fruit accompaniment of the present invention stirs rapidly with after milk mixes, and the calcium ion in this moment milk can form the netted gel of different conditions with composite edible glue rapidly under the effect of acid, just as " pudding ".At this moment edible again, more increased carbohydrate and the necessary trace elements such as vitamin of human body abundant in the fruit except calcium, as vitamin C, and overcome the defective that milk should not be drunk on an empty stomach; More can cater to the hobby of people DIY, make the milk fruit " pudding " of various colors; Diet and amusement are combined.
Claims (8)
1. milk fruit accompaniment, it is characterized in that: the raw material of employing is fruit, water, sucrose, HFCS, glucose syrup, composite edible colloid, citric acid, natrium citricum, water-loss reducer, potassium sorbate, and their weight ratio is:
Fruit is expected 5-100
Water 120-220
Sucrose 5-16
HFCS 10-50
Glucose syrup 16-43
Composite edible colloid 0.6-3.2
Citric acid 1.7-2.8
Acidity regulator 1.0-2.5
Water-loss reducer 0.2-0.6
Potassium sorbate 0.08
2. milk fruit accompaniment as claimed in claim 1 is characterized in that: also comprise following micro material
Essence 0.1-0.2
Pigment 0.1-0.2
3. milk fruit accompaniment as claimed in claim 2 is characterized in that: the preferred disposition of described milk fruit accompaniment is:
Fruit is expected 5-100
Water 140-200
Sucrose 8-12
HFCS 30-40
Glucose syrup 20-35
Composite edible colloid 1.2-2.2
Citric acid 2-2.5
Acidity regulator 1.7-2.0
Water-loss reducer 0.3-0.5
4. milk fruit accompaniment as claimed in claim 2 is characterized in that: described milk fruit accompaniment
Best configuration be: (following give an optimum value)
Fruit is expected 20 (purees)
Water 180
Sucrose 10
HFCS 35
Glucose syrup 30
Composite edible colloid 1.8
Citric acid 2.1
Acidity regulator 1.9
Water-loss reducer 0.3
5. as claim 1 or 2 or 3 or 4 described milk fruit accompaniments, it is characterized in that:
Described fruit material is fruit muddy, and its weight ratio is 5-40.
6. milk fruit accompaniment as claimed in claim 1 or 2 is characterized in that: described fruit
Material is fruit particle, and its weight ratio is 40-100.
7. as claim 1 or 3 described milk fruit accompaniments, it is characterized in that: described fruit material is made by pineapple, mango, strawberry.
8. be used to make the milk fruit accompaniment manufacture craft of claim 2 or 3 or 4, it is characterized in that: may further comprise the steps
1) preparation fruit material: choose the fruit of high-quality, the peeling stoning, or dice, to clean, the fruit material is made in blanching, and is standby;
2) preparation liquid glucose: get HFCS and glucose syrup and mix, and then the water that adds 40-60 dissolves, filters, be modulated into liquid glucose;
3) dipping fruit: get in the liquid glucose that really material adding the 2nd step is made and flood, flooded 4 days;
4) preparation carbohydrate gum mixture: sucrose and composite edible colloid are mixed and made into the carbohydrate gum mixture, standby;
5) preparation acidity additive mixed liquor: citric acid, acidity regulator, water-loss reducer are mixed mixing, standby;
6) preparation solution: with adding weight ratio in the carbohydrate gum mixture that makes in the 4th step is that the water of 80-100 is made the carbohydrate gum solution for standby; To be that the water of 16-20 is made mixed solution standby with adding weight ratio in the mixed liquor that makes in the 5th step;
7) infusion: fruit material and liquid glucose behind the dipping in the 3rd step are put into the infusion of jacketed pan high temperature, when temperature is heated to 70 ℃-80 ℃, the 6th standby carbohydrate gum solution made of step is joined in the fruit material of infusion and stir, and then add the mixed solution for preparing in the 6th step, last an amount of pigment and the essence of adding again, evenly stir, make jam;
8) cooling, treat in stable condition after, the packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010022432A CN101744161A (en) | 2010-01-05 | 2010-01-05 | Milk fruit accompaniment and making technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010022432A CN101744161A (en) | 2010-01-05 | 2010-01-05 | Milk fruit accompaniment and making technique |
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| CN101744161A true CN101744161A (en) | 2010-06-23 |
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| CN201010022432A Pending CN101744161A (en) | 2010-01-05 | 2010-01-05 | Milk fruit accompaniment and making technique |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN102356779A (en) * | 2011-09-05 | 2012-02-22 | 高英 | Fresh milk mate and its preparation method and use |
| CN103190481A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Preparation method of yoghourt with long shelf life |
| CN103393015A (en) * | 2013-08-08 | 2013-11-20 | 上海奕方农业科技股份有限公司 | Milk fruit mate and preparation process thereof |
| CN103549440A (en) * | 2013-11-01 | 2014-02-05 | 上海奕方农业科技股份有限公司 | Fruity colorful aloe and preparation method thereof |
| CN104397526A (en) * | 2014-11-24 | 2015-03-11 | 福建亲亲股份有限公司 | Magical syrup for quickly making milk pudding and preparation method of magical syrup |
| CN105380235A (en) * | 2015-10-14 | 2016-03-09 | 烟台安德利果胶股份有限公司 | Amidated pectin and preparation method and application thereof |
| CN105995794A (en) * | 2016-07-19 | 2016-10-12 | 深圳市维思典科技有限公司 | Preparation process of flower-type transparent cakes |
| CN108703297A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of fruit glutinous rice packet and preparation method thereof |
| CN110140949A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of indigo fruit Flavor syrup and its preparation process |
| CN115530236A (en) * | 2021-06-30 | 2022-12-30 | 内蒙古伊利实业集团股份有限公司 | Set yogurt and preparation method thereof |
-
2010
- 2010-01-05 CN CN201010022432A patent/CN101744161A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933565B (en) * | 2010-07-13 | 2013-11-06 | 上海奕方农业科技股份有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN101933565A (en) * | 2010-07-13 | 2011-01-05 | 上海荣港工贸发展有限公司 | Upper jam for semi-solidified or solidified yoghurt |
| CN102356779A (en) * | 2011-09-05 | 2012-02-22 | 高英 | Fresh milk mate and its preparation method and use |
| CN103190481A (en) * | 2013-04-22 | 2013-07-10 | 青岛利邦达海洋科技有限公司 | Preparation method of yoghourt with long shelf life |
| CN103393015A (en) * | 2013-08-08 | 2013-11-20 | 上海奕方农业科技股份有限公司 | Milk fruit mate and preparation process thereof |
| CN103549440B (en) * | 2013-11-01 | 2015-11-04 | 上海奕方农业科技股份有限公司 | Fruity colorful aloe and preparation method |
| CN103549440A (en) * | 2013-11-01 | 2014-02-05 | 上海奕方农业科技股份有限公司 | Fruity colorful aloe and preparation method thereof |
| CN104397526A (en) * | 2014-11-24 | 2015-03-11 | 福建亲亲股份有限公司 | Magical syrup for quickly making milk pudding and preparation method of magical syrup |
| CN105380235A (en) * | 2015-10-14 | 2016-03-09 | 烟台安德利果胶股份有限公司 | Amidated pectin and preparation method and application thereof |
| CN105995794A (en) * | 2016-07-19 | 2016-10-12 | 深圳市维思典科技有限公司 | Preparation process of flower-type transparent cakes |
| CN108703297A (en) * | 2018-05-24 | 2018-10-26 | 山东惠发食品股份有限公司 | A kind of fruit glutinous rice packet and preparation method thereof |
| CN110140949A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of indigo fruit Flavor syrup and its preparation process |
| CN115530236A (en) * | 2021-06-30 | 2022-12-30 | 内蒙古伊利实业集团股份有限公司 | Set yogurt and preparation method thereof |
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Application publication date: 20100623 |