CN102389087B - 一种红甜菜与水果果肉制成的食品 - Google Patents
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Abstract
本发明提供了一种红甜菜与水果果肉制成的健康食品，包含但不限于红甜菜荔枝果酱、红甜菜猕猴桃果酱、韩国红菜柚子养生果茶、韩国红菜樱桃养生果茶、红甜菜橄榄果粉、红双歧菌石榴汁、红乳酸菌龙眼汁7种。给未来的红甜菜食品工业增加一批新品种，以满足不同爱好者的需要。
Description
本申请是申请号为200710093119.8、申请日期为2007年12月12日、名称为：“益生菌发酵生产的红甜菜系列产品及其保鲜技术”的发明专利申请的分案申请，上述申请的全文为本申请引用。
技术领域
本发明属于保健食品加工技术领域，特别是涉及红甜菜及甜菜碱为主料，生产加工的保健系列食品。
背景技术
红甜菜是几百年来欧美国家盛行的保健食品，是俄宫廷国宴菜和宇航员太空食品。西方工业加工产品有4种，我国一直是空白。进入21世纪的中国人急起直追，几年来发明了几十种红甜菜加工食品。本发明是其中一部分。
发明内容
本发明的目的是为了给进入全面小康的中国人提供营养保健丰富多彩的红甜菜食品，从而创建一个新兴的中国红甜菜食品工业体系。
一种红甜菜与水果果肉制成的食品，由以下重量比的原料制成：
新鲜红甜菜50；
甜菜碱0.005～0.015；
橄榄、荔枝、石榴、樱桃、龙眼、苹果、柚子、白梨、猕猴桃、或山楂的水果果肉0～50；
巧克力浆0～5；
乳酸链球菌或菌素0.0006～4；
双歧杆菌0～4；
片球菌素0～0.0006；
枯草菌素0～0.0006；
蔗糖0～50；
蜂蜜0～50；
果胶0～50；
柠檬酸0.3；
抗坏血酸0.001；
制备方法为：红甜菜和辅料水果果肉经清洗洁净、切分成颗粒、全部或部分绞成酱状、酱状部分均质、全部混匀、烘干成粉或不烘干、分装、非热杀菌后即成成品。全部绞成酱状的是红甜菜果酱；部分绞成酱状的是红甜菜韩国养生果茶；果酱烘干成粉状的成红甜菜果粉；脱水成胶泥状的则可压延制成红甜菜果丹皮；果酱加水稀释，经均质、装瓶、非热杀菌即成红甜菜鲜果汁。
根据本发明的优先实施方式，本发明提供的健康食品包括以下7种：红甜菜荔枝果酱、红甜菜猕猴桃果酱、韩国红菜柚子养生果茶、韩国红菜樱桃养生果茶、红甜菜橄榄果粉、红双歧菌石榴汁、红乳酸菌龙眼汁。
本发明提供的红甜菜果脯蜜饯果干给未来的红甜菜食品工业增加一批新品种，以满足不同爱好者的需要。
具体实施方式
实施例1：(质量比，以下均同)
一种红甜菜荔枝果酱
新鲜红甜菜50；甜菜碱0.005；荔枝果肉50；乳酸链球菌素0.0006；蔗糖50；蜂蜜5；果胶50；柠檬酸0.3；抗坏血酸0.001。
工序：红甜菜和辅料水果果肉经洗净-切分-绞成酱状-均质-加添加剂混匀-分装-非热杀菌-成品。
实施例2：
一种红甜菜猕猴桃果酱
新鲜红甜菜50；甜菜碱0.005；猕猴桃果肉50；乳酸链球菌素0.0002；片球菌素0.0002；蔗糖50；蜂蜜5；果胶25；柠檬酸0.3；抗坏血酸0.001。
工序：红甜菜和辅料水果果肉经清洗洁净-切分成颗粒-绞成酱状-均质-加添加剂混匀-分装-非热杀菌-成品。
实施例3：
一种韩国红菜柚子养生果茶
熟红甜菜粒10；苹果粒10；金柚果肉粒10；酱状苹果50；乳酸链球菌素0.0004；枯草菌素0.0002；蔗糖30；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001；水适量。
工序：除前3种果蔬颗粒以外全部混合搅匀-均质-加3种果蔬颗粒并稀释混匀-分装-非热杀菌-成品。
实施例4：
一种韩国红菜樱桃养生果茶
熟红甜菜粒10；樱桃果粒10；白梨果粒10；白梨果酱50；乳酸链球菌素0.0004；片球菌素0.0002；蔗糖30；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001。
工序：除前3种果蔬颗粒以外全部混合搅匀-均质-加3种果蔬颗粒并稀释混匀-分装-非热杀菌-成品。
实施例5：
一种红甜菜橄榄果粉
新鲜红甜菜50；甜菜碱0.005；橄榄果肉50；山楂果肉50；乳酸链球菌或菌素0.0006；蔗糖50；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001。
工序：红甜菜和辅料水果果肉经清洗洁净-切分成颗粒-绞成酱状-均质-加添加剂全部混匀-烘干成粉-分装-非热杀菌-成品。
实施例6：
一种红双歧菌石榴汁
红甜菜汁50；甜菜碱0.005；石榴果汁50；双歧杆菌4；乳酸链球菌2；乳酪链球菌2；蔗糖20；蜂蜜10；果胶5；柠檬酸0.3；抗坏血酸0.001。
工序：配料-均质-非热灭菌-接种益生菌-发酵-后熟-成品。
实施例7：
一种红乳酸菌龙眼汁
红甜菜汁50；甜菜碱0.005；龙眼果汁50；乳酸链球菌4；嗜热链球菌2；保加利亚乳杆菌2；蔗糖20；蜂蜜10；果胶5；柠檬酸0.3；抗坏血酸0.001。
工序：配料-均质-非热灭菌-接种益生菌-发酵-后热-成品。
Claims (5)
1.一种红甜菜柚子养生果茶，其特征在于：由以下重量比的原料制成：熟红甜菜粒10；苹果粒10；金柚果肉粒10；酱状苹果50；乳酸链球菌素0.0004；枯草菌素0.0002；蔗糖30；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001；水适量；制备方法为：除前3种果蔬颗粒以外全部混合搅匀、均质、加3种果蔬颗粒并稀释混匀、分装、非热杀菌，得到成品。
2.一种红甜菜樱桃养生果茶，其特征在于：由以下重量比的原料制成：熟红甜菜粒10；樱桃果粒10；白梨果粒10；白梨果酱50；乳酸链球菌素0.0004；片球菌素0.0002；蔗糖30；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001；
制备方法为：除前3种果蔬颗粒以外全部混合搅匀、均质、加3种果蔬颗粒并稀释混匀、分装、非热杀菌，得到成品。
3.一种红甜菜橄榄果粉，其特征在于：由以下重量比的原料制成：新鲜红甜菜50；甜菜碱0.005；橄榄果肉50；山楂果肉50；乳酸链球菌或菌素0.0006；蔗糖50；蜂蜜50；果胶50；柠檬酸0.3；抗坏血酸0.001；
制备方法为：红甜菜和辅料水果果肉经清洗洁净、切分成颗粒、绞成酱状、均质、加添加剂全部混匀、烘干成粉、分装、非热杀菌，得到成品。
4.一种红双歧菌石榴汁，其特征在于：由以下重量比的原料制成：红甜菜汁50；甜菜碱0.005；石榴果汁50；双歧杆菌4；乳酸链球菌2；乳酪链球菌2；蔗糖20；蜂蜜10；果胶5；柠檬酸0.3；抗坏血酸0.001；
制备方法为：配料、均质、非热灭菌、接种益生菌、发酵、后熟，得到成品。
5.一种红乳酸菌龙眼汁，其特征在于：由以下重量比的原料制成：红甜菜汁50：甜菜碱0.005；龙眼果汁50；乳酸链球菌4；嗜热链球菌2；保加利亚乳杆菌2；蔗糖20；蜂蜜10；果胶5；柠檬酸0.3；抗坏血酸0.001；
制备方法为：配料、均质、非热灭菌、接种益生菌、发酵、后熟，得到成品。
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| CN107095273B (zh) * | 2017-04-13 | 2020-05-29 | 四川大学 | 一种香辣味油橄榄果渣复合调味酱及其制备方法 |
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| CN1395876A (zh) * | 2002-08-13 | 2003-02-12 | 张红梅 | 双歧果蔬饮料及制备方法 |
| CN1864501A (zh) * | 2005-05-19 | 2006-11-22 | 章传华 | 红甜菜发酵乳及制备方法 |
| CN101037652A (zh) * | 2006-03-15 | 2007-09-19 | 章传华 | 红甜菜保健酒及其蒸馏配制法 |
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| CN1864501A (zh) * | 2005-05-19 | 2006-11-22 | 章传华 | 红甜菜发酵乳及制备方法 |
| CN101037652A (zh) * | 2006-03-15 | 2007-09-19 | 章传华 | 红甜菜保健酒及其蒸馏配制法 |
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