New! View global litigation for patent families

CN102726649A - Honey snow pear puree and production method thereof - Google Patents

Honey snow pear puree and production method thereof Download PDF

Info

Publication number
CN102726649A
CN102726649A CN 201210232630 CN201210232630A CN102726649A CN 102726649 A CN102726649 A CN 102726649A CN 201210232630 CN201210232630 CN 201210232630 CN 201210232630 A CN201210232630 A CN 201210232630A CN 102726649 A CN102726649 A CN 102726649A
Authority
CN
Grant status
Application
Patent type
Prior art keywords
snow
honey
pear
puree
raw
Prior art date
Application number
CN 201210232630
Other languages
Chinese (zh)
Other versions
CN102726649B (en )
Inventor
汤智
章振武
Original Assignee
杭州博多工贸有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date

Links

Abstract

The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and whitesugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scentedteas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.

Description

一种蜂蜜雪梨果泥及其生产方法 One kind of pulp and process for producing honey Sydney

技术领域 FIELD

[0001] 本发明属于食品加工技术领域,具体涉及一种蜂蜜雪梨果泥及其生产方法。 [0001] The present invention belongs to the technical field of food processing, in particular to a method for the production of honey and Sydney puree.

背景技术 Background technique

[0002]目前市场上也有类似的水果酱产品,但由于受到生产工艺的限制,在生产过程中往往会造成营养价值的流失,并且此类水果酱口感不饱满,看不见果肉,色泽度差。 [0002] There are currently on the market similar products fruit puree, but due to limited production process, in the production process often cause loss of nutritional value, and such fruit puree taste is not full, invisible flesh color is poor.

发明内容 SUMMARY

[0003] 针对现有技术存在的问题,本发明的目的在于设计提供一种蜂蜜雪梨果泥及其生产方法的技术方案。 [0003] For the problem of the prior art, an object of the present invention is designed to provide a technical solution Sydney puree and honey production process.

[0004] 所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: [0004] The puree a honey Sydney, characterized in that the weight percent prepared from the following ingredients:

果糖18〜28%、雪梨丁15〜25%、水5. 5〜9. 5%、蜂蜜I〜5%、甘氨酸O. 02〜O. 08%、食用盐O. 5〜3%、氯化钙O. 06〜O. 1%、焦亚硫酸钠O. 005〜O. 03%,VC0. 02〜O. 07%、柠檬酸O. 05〜O. 3%、卡拉胶O. 01〜O. 06%、黄原胶O. 005〜O. 03%、山梨酸钾O. 03〜O. 07%、食用香精O. 05〜O. 3%和白砂糖余量。 Fructose 18~28% 15~25% D Sydney, 5. 5~9 aqueous 5% honey I~5%, glycine O. 02~O. 08%, edible salt O. 5~3%, chloride calcium O. 06~O. 1%, sodium metabisulfite O. 005~O. 03%, VC0. 02~O. 07%, citric O. 05~O. 3%, carrageenan O. 01~O. 06 %, xanthan gum O. 005~O. 03%, potassium sorbate O. 03~O. 07%, food flavor O. 05~O. 3% sugar and balance.

[0005] 所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: [0005] The puree a honey Sydney, characterized in that the weight percent prepared from the following ingredients:

果糖20〜26%、雪梨丁17〜23%、水6. 5〜8. 5%、蜂蜜2〜4%、甘氨酸O. 04〜O. 06%、食用盐I〜2%、氯化钙O. 07〜O. 09%、焦亚硫酸钠O. 01〜O. 02%,VC0. 04〜O. 06%、柠檬酸O. I〜O. 25%、卡拉胶O. 03〜O. 05%、黄原胶O. 01〜O. 02%、山梨酸钾O. 04〜O. 06%、食用香精O. I〜O. 2%和白砂糖余量。 Fructose 20~26% 17~23% D Sydney, water 6. 5 ~ 8. 5% 2 ~ 4% honey, glycine O. 04~O. 06%, edible salt I~2%, calcium chloride O . 07~O. 09%, sodium metabisulfite O. 01~O. 02%, VC0. 04~O. 06%, citric acid O. I~O. 25%, carrageenan O. 03~O. 05%, xanthan gum O. 01~O. 02%, potassium sorbate O. 04~O. 06%, food flavor O. I~O. 2% sugar and balance.

[0006] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于包括以下工艺步骤: [0006] The method for producing a puree honey Sydney, comprising the following process steps:

1)称取配方量的原料; 1) Weigh formula amount of raw materials;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-20〜-10°C下糖溃20〜30小时; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir, and then collapse in -20~-10 ° C under 20 to 30 hours a sugar;

3)步骤2)得到的糖溃过的雪梨丁加热至60〜80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95〜99%的白砂糖; 3) Step 2) obtained through crushing sugar Sydney dinga heated to 60~80 ° C, then add formula amount of sodium metabisulfite, VC, and accounting for the amount of the formulation of 95~99% sugar;

4)占配方量I〜5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) representing an amount of the formulation I~5% of the formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85〜95°C后保温I〜5分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 85~95 ° C after incubation I~5 minutes, then added the formulation amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至65〜75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 65~75 ° C was added the formulation amount of potassium sorbate, citric acid, glycine, food and flavor, to give after cooled to normal temperature after mixing honey puree Sydney .

[0007] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤2)中物料在温度-15〜-10°C下糖溃23〜27小时。 A method for the production of honey [0007] Sydney puree, wherein said step of 2) collapse of the material at a temperature at -15~-10 ° C saccharide 23~27 hours.

[0008] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤3)中糖溃过的雪梨丁加热至65〜75°C。 [0008] The method for producing a puree of honey Sydney, characterized in that step 3) through the collapse of the sugar Sydney dinga heat according to 65~75 ° C.

[0009] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤5)中物料加热至、87〜93°C后保温2〜4分钟。 [0009] The method for producing a puree of honey Sydney, wherein said step 5) were heated to, after incubation 87~93 ° C 2~4 minutes.

[0010] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤6)中冷却至68〜72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精。 A method for the production of honey [0010] The puree Sydney, characterized in that after step 6) was cooled to 68~72 ° C was added the formulation amount of potassium sorbate, citric acid, glycine and food flavor.

[0011] 上述的一种蜂蜜雪梨果泥采用冷冻雪梨丁为原料,采取果糖进行冷冻糖溃,辅以上等蜂蜜,最大程度上防止了营养物质的流失,保证营养价值的多元化,并且通过本发明制得的蜂蜜雪梨果泥自然清香,芬芳浓郁,汤色清澈明亮,滋味浓郁醇厚,无论是单独清泡饮用还是搭配其他花茶均是理想之原料,既有雪梨之清香、又可起到润肺止渴。 [0011] The use of a frozen puree honey Sydney Sydney D as raw materials, taking crushed frozen confectionery fructose, honey supplemented fine, the maximum extent prevented the loss of nutrients, nutritional value to ensure diversification, and the present the invention was made in Sydney puree natural honey fragrance, rich fragrance, liquor color clear and bright, rich mellow taste, either alone or with other clean drinking bubble tea are the ideal raw material, both of Sydney fragrance, but also play lungs thirst.

具体实施方式 detailed description

[0012] 以下结合实施例来进一步说明本发明。 [0012] to the following Examples further illustrate the present invention. 本发明中涉及的百分比,除具体说明外,均指重量百分比。 The present invention relates to a percentage, except specifically described, percentages are by weight.

[0013] 实施例I [0013] Example I

1)称取配方量的原料: 1) Weigh formula amount of raw materials:

果糖23kg、雪梨丁20kg、水7. 5kg、蜂蜜3kg、甘氨酸O. 05kg、食用盐1kg、氯化隹丐O. 08kg、焦亚硫酸钠O. 01kg、VCO. 05kg、梓檬酸O. 1kg、卡拉胶O. 03kg、黄原胶O. 01kg、山梨酸钾O. 05kg、食用香精O. 12kg和白砂糖45kg ; Fructose 23kg, Sydney butoxy 20kg, water 7. 5kg, honey 3kg, glycine O. 05kg, edible salt 1kg, short-tailed chloride cai O. 08kg, sodium metabisulfite O. 01kg, VCO. 05kg, citric acid Zi O. 1kg, karaoke gum O. 03kg, xanthan gum O. 01kg, potassium sorbate O. 05kg, food flavor and O. 12kg sugar 45kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-10°C下糖溃24小时; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir at -10 ° C and then collapse under sugar 24 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至70°C,然后加入配方量的焦亚硫酸钠、VC和占配方量99%的白砂糖; 3) Step 2) obtained through crushing sugar Sydney dinga heated to 70 ° C, then add formula amount of sodium metabisulfite, VC, and accounted for 99% of the formula amount of white sugar;

4)占配方量1%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounting for 1% of the formulation and the formulation amount of the sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85°C后保温3分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 85 ° C 3 After incubation minutes, then add formula amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至70°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 70 ° C Add formula amount of potassium sorbate, citric acid, glycine and food flavor, honey Sydney puree obtained after mixing was cooled to room temperature.

[0014] [0014]

实施例2 Example 2

1)称取配方量的原料: 1) Weigh formula amount of raw materials:

果糖18kg、雪梨丁25kg、水5. 5kg、蜂蜜5kg、甘氨酸O. 02kg、食用盐O. 5kg、氯化隹丐O. 06kg、焦亚硫酸钠O. 03kg、VC0. 07kg、朽1檬酸O. 05kg、卡拉胶O. 01kg、黄原胶O. 03kg、山梨酸钾O. 03kg、食用香精O. 05kg和白砂糖45. 65kg ; Fructose 18kg, Sydney butoxy 25kg, 5. The water 5kg, honey 5kg, glycine O. 02kg, edible salt O. 5kg, short-tailed chloride cai O. 06kg, sodium metabisulfite O. 03kg, VC0. 07kg, citric acid rot 1 O. 05kg, carrageenan O. 01kg, xanthan gum O. 03kg, potassium sorbate O. 03kg, food flavor and sugar O. 05kg 45. 65kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_20°C下糖溃20小时; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir at _20 ° C and then collapse under sugar 20 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至60°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95%的白砂糖; 3) Step 2) obtained through crushing sugar Sydney dinga heated to 60 ° C, then add formula amount of sodium metabisulfite, VC, and accounted for 95% of the formula amount of white sugar;

4)占配方量5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) representing an amount of 5% of the formulation and the formulation amount of the sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至90°C后保温4分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 90 ° C after incubation for 4 minutes and then added to the formula in honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至65°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 65 ° C Add formula amount of potassium sorbate, citric acid, glycine, food and flavor, to give after cooled to normal temperature after mixing honey Sydney puree.

[0015] [0015]

实施例3 Example 3

1)称取配方量的原料: 1) Weigh formula amount of raw materials:

果糖28kg、雪梨丁15kg、水9. 5kg、蜂蜜1kg、甘氨酸O. 08kg、食用盐3kg、氯化I丐O. 1kg、焦亚硫酸钠O. 005kg、VCO. 02kg、柠檬酸O. 3kg、卡拉胶O. 06kg、黄原胶O. 005kg、山梨酸钾O. 07kg、食用香精O. 3kg和白砂糖42. 56kg ; Fructose 28kg, Sydney butoxy 15kg, water 9. 5kg, honey 1kg, glycine O. 08kg, edible salt 3kg, I cai chloride O. 1kg, sodium metabisulfite O. 005kg, VCO. 02kg, citric O. 3kg, carrageenan O. 06kg, xanthan gum O. 005kg, potassium sorbate O. 07kg, food flavor and sugar O. 3kg 42. 56kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_12°C下糖溃30小时; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir at _12 ° C and then collapse under sugar 30 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至65°C,然后加入配方量的焦亚硫酸钠、VC和占配方量96%的白砂糖; 3) Step 2) obtained through crushing sugar Sydney dinga heated to 65 ° C, then add formula amount of sodium metabisulfite, VC, and accounted for 96% of the formula amount of white sugar;

4)占配方量4%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounts for 4% of the formulation and the formulation amount of the sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至93°C后保温2分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained by mixing the material of step 4) obtained after heating insulation to 93 ° C 2 minutes, then add formula amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 75 ° C Add formula amount of potassium sorbate, citric acid, glycine and food flavor, honey Sydney puree obtained after mixing was cooled to room temperature.

[0016] [0016]

实施例4 Example 4

1)称取配方量的原料: 1) Weigh formula amount of raw materials:

果糖26kg、雪梨丁23kg、水8. 5kg、蜂蜜4kg、甘氨酸O. 06kg、食用盐2kg、氯化隹丐O. 09kg、焦亚硫酸钠O. 02kg、VC0. 06kg、柠檬酸O. 25kg、卡拉胶O. 05kg、黄原胶O. 02kg、山梨酸钾O. 06kg、食用香精O. 2kg和白砂糖35. 69kg ; Fructose 26kg, Sydney butoxy 23kg, water 8. 5kg, honey 4kg, glycine O. 06kg, edible salt 2kg, short-tailed chloride cai O. 09kg, sodium metabisulfite O. 02kg, VC0. 06kg, citric O. 25kg, carrageenan O. 05kg, xanthan gum O. 02kg, potassium sorbate O. 06kg, food flavor and O. 2kg sugar 35. 69kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_18°C下糖溃28小时; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir at _18 ° C and then collapse under sugar 28 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量97%的白砂糖; 3) Step 2) obtained through crushing sugar Sydney dinga heated to 80 ° C, then add formula amount of sodium metabisulfite, VC, and accounted for 97% of the formula amount of white sugar;

4)占配方量3%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounts for 3% of the formulation and the formulation amount of the sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至95°C后保温I分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 95 ° C I min after incubation, the formulation was then added in honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 72 ° C Add formula amount of potassium sorbate, citric acid, glycine and food flavor, honey Sydney puree obtained after mixing was cooled to room temperature.

[0017] [0017]

实施例5 Example 5

1)称取配方量的原料: 1) Weigh formula amount of raw materials:

果糖25kg、雪梨丁18kg、水7kg、蜂蜜3kg、甘氨酸O. 04kg、食用盐2. 4kg、氯化隹丐O. 07kg、焦亚硫酸钠O. 01kg、VCO. 04kg、朽1檬酸O. 2kg、卡拉胶O. 04kg、黄原胶O. 02kg、山梨酸钾O. 05kg、食用香精O. 13kg和白砂糖44kg ; Fructose 25kg, Sydney butoxy 18kg, water 7kg, honey 3kg, glycine O. 04kg, edible salt 2. 4kg, short-tailed chloride cai O. 07kg, sodium metabisulfite O. 01kg, VCO. 04kg, citric acid rot 1 O. 2kg, carrageenan O. 04kg, xanthan gum O. 02kg, potassium sorbate O. 05kg, food flavor and O. 13kg sugar 44kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-10°C下糖溃22小时;3)步骤2)得到的糖溃过的雪梨丁加热至64°C,然后加入配方量的焦亚硫酸钠、VC和占配方量96%的白砂糖; 2) the amount of formulation D was added Sydney formula amount of fructose, edible calcium salt and stir at -10 ° C and then collapse under sugar 22 hours; 3) Step 2) The obtained crushed sugar to heat treated Sydney dinga 64 ° C, then add formula amount of sodium metabisulfite, VC, and accounted for 96% of the formula amount of white sugar;

4)占配方量4%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounts for 4% of the formulation and the formulation amount of the sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至88°C后保温3分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 88 ° C 3 After incubation minutes, then add formula amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至68°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) The material obtained was cooled with stirring, after cooling to 68 ° C Add formula amount of potassium sorbate, citric acid, glycine, food and flavor, to give after cooled to normal temperature after mixing honey Sydney puree.

Claims (7)

1. 一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: 果糖18〜28%、雪梨丁15〜25%、水5. 5〜9. 5%、蜂蜜I〜5%、甘氨酸O. 02〜O. 08%、食用盐O. 5〜3%、氯化钙O. 06〜O. 1%、焦亚硫酸钠O. 005〜O. 03%,VC0. 02〜O. 07%、柠檬酸O. 05〜O. 3%、卡拉胶O. 01〜O. 06%、黄原胶O. 005〜O. 03%、山梨酸钾O. 03〜O. 07%、食用香精O. 05〜O. 3%和白砂糖余量。 An puree honey Sydney, characterized by the following weight percentages made ingredients: Fructose 18~28% 15~25% D Sydney, 5. 5~9 5% water, honey I~5% glycine O. 02~O. 08%, edible salt O. 5~3%, calcium chloride O. 06~O. 1%, sodium metabisulfite O. 005~O. 03%, VC0. 02~O. 07 % citric acid O. 05~O. 3%, carrageenan O. 01~O. 06%, xanthan gum O. 005~O. 03%, potassium sorbate O. 03~O. 07%, food flavors O. 05~O. 3% sugar and balance.
2.如权利要求I所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: 果糖20〜26%、雪梨丁17〜23%、水6. 5〜8. 5%、蜂蜜2〜4%、甘氨酸O. 04〜O. 06%、食用盐I〜2%、氯化钙O. 07〜O. 09%、焦亚硫酸钠O. 01〜O. 02%,VC0. 04〜O. 06%、柠檬酸O. I〜O. 25%、卡拉胶O. 03〜O. 05%、黄原胶O. 01〜O. 02%、山梨酸钾O. 04〜O. 06%、食用香精O. I〜O. 2%和白砂糖余量。 2. An puree Sydney honey I according to claim, characterized in that the percentage by weight prepared from the following raw materials: Fructose 20~26% 17~23% D Sydney, 6. 5 ~ 8 5 water. % ~ 4% honey, glycine O. 04~O. 06%, edible salt I~2%, calcium chloride O. 07~O. 09%, sodium metabisulfite O. 01~O. 02%, VC0. 04~O. 06%, citric O. I~O. 25%, carrageenan O. 03~O. 05%, xanthan gum O. 01~O. 02%, potassium sorbate O. 04~O. 06%, food flavors O. I~O. 2% margin and white sugar.
3.如权利要求I或2所述的一种蜂蜜雪梨果泥的生产方法,其特征在于包括以下工艺步骤: 1)称取配方量的原料; 2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-20〜-10°C下糖溃20〜30小时; 3)步骤2)得到的糖溃过的雪梨丁加热至60〜80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95〜99%的白砂糖; 4)占配方量I〜5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85〜95°C后保温I〜5分钟,然后加入配方量的蜂蜜; 6)步骤5)得到的物料边搅拌边冷却,当冷却至65〜75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 3. I claim 2 or one of honey Sydney puree production process as claimed in claim, characterized in that the process comprises the following steps: 1) Weigh the amount of raw material formulation; 2) the amount of formulation added Sydney formula amount of butyl fructose, edible calcium salt and stir, and then collapse in -20~-10 ° C under 20 to 30 hours sugar; 3) step 2) obtained through crushing sugar Sydney dinga heated to 60~80 ° C, and then Add formula amount of sodium metabisulfite, VC, and accounting for the formulation of an amount of 95~99% sugar; 4) representing an amount of the formulation I~5% of the formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill; 5) step 3) the material obtained by mixing the material of step 4) obtained was heated to 85~95 ° C incubation I~5 min, and then added to the formula in honey; material 6) in step 5) is cooled with stirring to give when cooled to 65~75 ° C was added the formulation amount of potassium sorbate, citric acid, glycine and food flavor, honey Sydney puree obtained after mixing was cooled to room temperature.
4.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤2)中物料在温度-15〜-10°C下糖溃23〜27小时。 Claim I 4. A method of producing honey Sydney puree, wherein said step of 2) collapse of the material at a temperature at -15~-10 ° C saccharide 23~27 hours.
5.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤3)中糖溃过的雪梨丁加热至65〜75°C。 5. A method of producing a puree of honey I according to claim Sydney, characterized in that step 3) through the collapse of the sugar Sydney dinga heat according to 65~75 ° C.
6.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤5)中物料加热至87〜93°C后保温2〜4分钟。 I 6. claim Sydney A method for producing honey puree, wherein said step 5) is incubated material was heated to 87~93 ° C 2~4 minutes.
7.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤6)中冷却至68〜72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精。 7. A method for producing honey puree Sydney I according to claim, wherein said step 6) After cooling to 68~72 ° C was added the formulation amount of potassium sorbate, citric acid, glycine and food flavor.
CN 201210232630 2012-07-06 2012-07-06 Honey snow pear puree and production method thereof CN102726649B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 201210232630 CN102726649B (en) 2012-07-06 2012-07-06 Honey snow pear puree and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 201210232630 CN102726649B (en) 2012-07-06 2012-07-06 Honey snow pear puree and production method thereof

Publications (2)

Publication Number Publication Date
CN102726649A true true CN102726649A (en) 2012-10-17
CN102726649B CN102726649B (en) 2013-10-16

Family

ID=46983525

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 201210232630 CN102726649B (en) 2012-07-06 2012-07-06 Honey snow pear puree and production method thereof

Country Status (1)

Country Link
CN (1) CN102726649B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027222A (en) * 2013-01-15 2013-04-10 郑海鸿 Snow pear and honey jam and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0678665A (en) * 1992-09-06 1994-03-22 Taneaki Futagami Preparation of scallion pickled in pear puree
CN1957773A (en) * 2006-11-09 2007-05-09 湖南老爹农业科技开发股份有限公司 Method for processing mashed fruit of kiwi fruit
US20100136168A1 (en) * 2008-12-03 2010-06-03 Mchaney Blair C Supplemented fruit or vegetable product
CN101869238A (en) * 2010-06-11 2010-10-27 江苏省农业科学院 Sweet corn and red date fruit paste and production method thereof
CN102018157A (en) * 2009-09-14 2011-04-20 傅稚均 Method for preparing pyrus ussuriensis maxim and hawthorn jam

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0678665A (en) * 1992-09-06 1994-03-22 Taneaki Futagami Preparation of scallion pickled in pear puree
CN1957773A (en) * 2006-11-09 2007-05-09 湖南老爹农业科技开发股份有限公司 Method for processing mashed fruit of kiwi fruit
US20100136168A1 (en) * 2008-12-03 2010-06-03 Mchaney Blair C Supplemented fruit or vegetable product
CN102018157A (en) * 2009-09-14 2011-04-20 傅稚均 Method for preparing pyrus ussuriensis maxim and hawthorn jam
CN101869238A (en) * 2010-06-11 2010-10-27 江苏省农业科学院 Sweet corn and red date fruit paste and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027222A (en) * 2013-01-15 2013-04-10 郑海鸿 Snow pear and honey jam and preparation method thereof

Also Published As

Publication number Publication date Type
CN102726649B (en) 2013-10-16 grant

Similar Documents

Publication Publication Date Title
CN102178171A (en) Frozen instant noodles and processing method thereof
CN102524622A (en) Soybean protein jelly and preparation method thereof
CN101874575A (en) Green plum fruit jelly and preparation method thereof
CN102362661A (en) Chicken flavor seasoning and its preparation method
CN102415519A (en) Osmanthus jam and preparation method thereof
CN1545935A (en) Transparent rice dumpling and method for making the same
CN103892382A (en) Production method for gooseberry beverage
CN102423030A (en) Formula and preparation technology of jelly
CN101347172A (en) Pumpkin ice-cream and method for producing the same
CN102028280A (en) Blueberry beverage
CN103385396A (en) Mixed-fruit crystal soup dumpling
CN103621947A (en) Crispy nutritional pickles and preparation method thereof
CN101305821A (en) Instant tomato soup powder and its production method
CN101564136A (en) Flavored mashed sweet potato and processing method thereof
CN101218953A (en) Acidic milk jelly foods and method for producing the same
CN104187236A (en) Manufacturing method for amur grape jelly powder
CN102166032A (en) Solid hawthorn beverage and preparation method thereof
CN1300558A (en) Coarse soybean-protein food
CN101564121A (en) Compound food gum used for preparing suspended beverage and invisible beverage prepared thereby
CN101352195A (en) Red wine chocolate jelly
CN102550623A (en) Blueberry moon cake and processing method thereof
CN102919693A (en) Preparation method for waxy rice tea cake
CN101313739A (en) Fresh granule soybean soy milk
CN1330249C (en) Pumpkin ice-cream powder and preparing method thereof
CN102630866A (en) Preparation method of blueberry rice

Legal Events

Date Code Title Description
C06 Publication
C10 Entry into substantive examination
C14 Grant of patent or utility model