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 Jia Lan Yue Lin agricultural science and Technology Development Co.,Ltd.
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Anhui Hui King Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385Concentrates of non-alcoholic beverages
    • A23L2/39Dry compositions

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
[0001] 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
[0002] 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
[0003] 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。
[0004] 本发明是通过以下技术方案实现的:
[0005] 一种天然蓝莓柠檬果粉,是由下述重量份的原料制成:
[0006] 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。
[0007] 一种天然蓝莓柠檬果粉制备方法,包括以下步骤:
[0008] (I)将甜菊叶洗净后粉碎,加入10-12倍沸水冲泡,冷却至3_5°C,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;
[0009] (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,将冬瓜去皮去瓢后切片,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;
[0010] (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;
[0011] (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。
[0012] 与现有技术相比,本发明的优点是:
[0013] 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
[0014] 下面结合实施例对本发明作进一步详细描述:
[0015] 实施例:
[0016] 一种天然蓝莓柠檬果粉,是由下述重量(斤)的原料制成:
[0017] 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。
[0018] 一种天然蓝莓柠檬果粉制备方法,包括以下步骤:
[0019] (I)将甜菊叶洗净后粉碎,加入10倍沸水冲泡,冷却至4°C,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;
[0020] (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,将冬瓜去皮去瓢后切片,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;
[0021] (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;
[0022] (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: Cl)将甜菊叶洗净后粉碎,加入10-12倍沸水冲泡,冷却至3-5°C,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,将冬瓜去皮去瓢后切片,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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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

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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
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
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