CN103494139B - 一种天然蓝莓柠檬果粉及其制备方法 - Google Patents

一种天然蓝莓柠檬果粉及其制备方法 Download PDF

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CN103494139B
CN103494139B CN201310497704.XA CN201310497704A CN103494139B CN 103494139 B CN103494139 B CN 103494139B CN 201310497704 A CN201310497704 A CN 201310497704A CN 103494139 B CN103494139 B CN 103494139B
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powder
lemon
blueberry
leaf
fruit
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CN103494139A (zh
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樊胜华
方丽惠
程小云
陈志明
陈国兰
吴林生
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Chongqing Ruihang Biotechnology Co ltd
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Anhui Hui King Food Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明公开了一种天然蓝莓柠檬果粉，是由下述重量份的原料制成：柠檬80-100、蓝莓30-40、山药10-15、冬瓜20-30、膨化豌豆粉25-30、麸炒麦芽4-5、植物脂肪粉3-4、银耳粉2-3、甜菊叶6-8、刺竹叶2-3、柿叶1-2、合欢花2-3、茯苓1-3、黄瓜香1-2、金樱子2-3、芒果核1-2；本发明制作工艺简单合理，有效保存了产品色泽、风味和营养成分，制得的果粉营养损失少，原料利用率高，质地细腻，色香味俱佳，复水性好，容易储存，携带方便，具有浓郁的柠檬清香和蓝莓风味，营养保健价值高。

Description

一种天然蓝莓柠檬果粉及其制备方法
技术领域
本发明涉及一种水果粉，尤其涉及一种天然蓝莓柠檬果粉及其制备方法。
背景技术
柠檬、蓝莓营养丰富，清香爽口，具有很高的食用价值，但新鲜果实不易储存，制成水果粉能够延长其保质期，市面上的果粉营养结构单一，保健价值不高，营养损失较大；因此本发明提供一种天然蓝莓柠檬果粉。
发明内容
本发明克服了现有技术不足，提供了一种天然蓝莓柠檬果粉及其制备方法。
本发明是通过以下技术方案实现的：
一种天然蓝莓柠檬果粉，是由下述重量份的原料制成：
柠檬80-100、蓝莓30-40、山药10-15、冬瓜20-30、膨化豌豆粉25-30、麸炒麦芽4-5、植物脂肪粉3-4、银耳粉2-3、甜菊叶6-8、刺竹叶 2-3、柿叶1-2、合欢花2-3、茯苓1-3、黄瓜香1-2、金樱子2-3、芒果核1-2。
一种天然蓝莓柠檬果粉制备方法，包括以下步骤：
（1）将甜菊叶洗净后粉碎，加入10-12倍沸水冲泡，冷却至3-5℃，将柠檬洗净切成4-6mm的片状，与甜菊茶混合进行浸渍处理，30-40分钟后取出柠檬片，用热风干燥，再粉碎至80-100目，得到柠檬粉；
（2）将蓝莓去蒂、山药去皮后用浓度为2-3%的酒精溶液浸泡20-30分钟，取出用清水洗净，将冬瓜去皮去瓤后切片，全部送入蒸锅，小火蒸熟，冷却后取出，冷冻干燥，粉碎至100-120目，得到蓝莓冬瓜粉；
（3）将刺竹叶 、柿叶、合欢花、茯苓、黄瓜香、金樱子、芒果核混合粉碎，加入7-8倍水煎煮40-50分钟，过100-120目滤网，滤液喷雾干燥，得到中药粉；
（4）将上述柠檬粉、蓝莓冬瓜粉、中药粉与剩余原料混合均匀，粉碎细化至130-150目，得到质量均一的粉末状果粉。
与现有技术相比，本发明的优点是：
本发明制作工艺简单合理，有效保存了产品色泽、风味和营养成分，制得的果粉营养损失少，原料利用率高，质地细腻，色香味俱佳，复水性好，容易储存，携带方便，具有浓郁的柠檬清香和蓝莓风味，营养保健价值高。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种天然蓝莓柠檬果粉，是由下述重量（斤）的原料制成：
柠檬100、蓝莓40、山药15、冬瓜30、膨化豌豆粉30、麸炒麦芽5、植物脂肪粉4、银耳粉3、甜菊叶8、刺竹叶 3、柿叶2、合欢花3、茯苓3、黄瓜香2、金樱子3、芒果核2。
一种天然蓝莓柠檬果粉制备方法，包括以下步骤：
（1）将甜菊叶洗净后粉碎，加入10倍沸水冲泡，冷却至4℃，将柠檬洗净切成5mm的片状，与甜菊茶混合进行浸渍处理，30分钟后取出柠檬片，用热风干燥，再粉碎至100目，得到柠檬粉；
（2）将蓝莓去蒂、山药去皮后用浓度为3%的酒精溶液浸泡30分钟，取出用清水洗净，将冬瓜去皮去瓤后切片，全部送入蒸锅，小火蒸熟，冷却后取出，冷冻干燥，粉碎至120目，得到蓝莓冬瓜粉；
（3）将刺竹叶 、柿叶、合欢花、茯苓、黄瓜香、金樱子、芒果核混合粉碎，加入7倍水煎煮50分钟，过120目滤网，滤液喷雾干燥，得到中药粉；
（4）将上述柠檬粉、蓝莓冬瓜粉、中药粉与剩余原料混合均匀，粉碎细化至130目，得到质量均一的粉末状果粉。

Claims (1)

1.一种天然蓝莓柠檬果粉，其特征在于是由下述重量份的原料制成：
柠檬80-100、蓝莓30-40、山药10-15、冬瓜20-30、膨化豌豆粉25-30、麸炒麦芽4-5、植物脂肪粉3-4、银耳粉2-3、甜菊叶6-8、刺竹叶 2-3、柿叶1-2、合欢花2-3、茯苓1-3、黄瓜香1-2、金樱子2-3、芒果核1-2；
所述的天然蓝莓柠檬果粉制备方法，包括以下步骤：
（1）将甜菊叶洗净后粉碎，加入10-12倍沸水冲泡，冷却至3-5℃，将柠檬洗净切成4-6mm的片状，与甜菊茶混合进行浸渍处理，30-40分钟后取出柠檬片，用热风干燥，再粉碎至80-100目，得到柠檬粉；
（2）将蓝莓去蒂、山药去皮后用浓度为2-3%的酒精溶液浸泡20-30分钟，取出用清水洗净，将冬瓜去皮去瓤后切片，全部送入蒸锅，小火蒸熟，冷却后取出，冷冻干燥，粉碎至100-120目，得到蓝莓冬瓜粉；
（3）将刺竹叶 、柿叶、合欢花、茯苓、黄瓜香、金樱子、芒果核混合粉碎，加入7-8倍水煎煮40-50分钟，过100-120目滤网，滤液喷雾干燥，得到中药粉；
（4）将上述柠檬粉、蓝莓冬瓜粉、中药粉与剩余原料混合均匀，粉碎细化至130-150目，得到质量均一的粉末状果粉。
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CN104000251B (zh) * 2014-04-24 2015-06-17 安徽金鹰农业科技有限公司 一种蓝莓银耳蜜汁及其加工方法
CN112826767B (zh) * 2021-04-01 2022-12-16 广东天源生物科技有限公司 一种天然植物面膜及其制备方法

Citations (5)

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Publication number Priority date Publication date Assignee Title
EP1552757A1 (en) * 2004-01-12 2005-07-13 Kraft Foods Holdings, Inc. Methods of producing beverage powders
CN102308862A (zh) * 2011-08-19 2012-01-11 华南理工大学 一种茶香蔬果酥的制作方法
CN102429177A (zh) * 2011-10-24 2012-05-02 北京美味珍科技有限公司 一种婴幼儿水果蔬菜冻干保鲜食品的制备方法
CN102986896A (zh) * 2012-12-14 2013-03-27 苏州科谷米业有限公司 一种大豆芽体果蔬豆乳粉的制法
CN103108558A (zh) * 2010-07-29 2013-05-15 悉尼大学 蔬菜和果汁粉末

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1552757A1 (en) * 2004-01-12 2005-07-13 Kraft Foods Holdings, Inc. Methods of producing beverage powders
CN103108558A (zh) * 2010-07-29 2013-05-15 悉尼大学 蔬菜和果汁粉末
CN102308862A (zh) * 2011-08-19 2012-01-11 华南理工大学 一种茶香蔬果酥的制作方法
CN102429177A (zh) * 2011-10-24 2012-05-02 北京美味珍科技有限公司 一种婴幼儿水果蔬菜冻干保鲜食品的制备方法
CN102986896A (zh) * 2012-12-14 2013-03-27 苏州科谷米业有限公司 一种大豆芽体果蔬豆乳粉的制法

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