CN104000063A - 一种复合营养果酱 - Google Patents
一种复合营养果酱 Download PDFInfo
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- CN104000063A CN104000063A CN201410206496.8A CN201410206496A CN104000063A CN 104000063 A CN104000063 A CN 104000063A CN 201410206496 A CN201410206496 A CN 201410206496A CN 104000063 A CN104000063 A CN 104000063A
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- 235000016709 nutrition Nutrition 0.000 title abstract description 7
- 239000002131 composite material Substances 0.000 title abstract 4
- 244000241257 Cucumis melo Species 0.000 claims abstract description 13
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 13
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 10
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 10
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 9
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 9
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- 239000003818 cinder Substances 0.000 claims description 3
- 210000003298 dental enamel Anatomy 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241000220225 Malus Species 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 208000007442 rickets Diseases 0.000 abstract description 2
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 abstract 1
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 241000220223 Fragaria Species 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种复合营养果酱，它是由下述按重量份原料组成：苹果40-50份，草莓20-30份，甜橙汁10-20份，莲子6-9份，枸杞果4-8份，甜瓜8-12份，白砂糖4-5份。本发明通过将新鲜的苹果、草莓和甜橙做成果酱，营养极为丰富，婴幼儿吃苹果可补充钙、磷，预防佝偻病，还能增加血色素，对缺铁性贫血有辅助疗效，营养丰富，方便食用，增加经济价值。
Description
技术领域
本发明涉及食品领域，具体属于一种复合营养果酱。
背景技术
果酱已成为人们餐桌上不可缺少的一种调味品，常用于西方早餐桌上的辅食之一，营养丰富，可以满足人一天的水果需求。目前市场上的果酱成份单一，营养不全面，由于婴儿没有吞咽水果的能力，将新鲜水果做成果酱，也容易消化和吸收，营养丰富，方便食用，增加经济价值。
发明内容
本发明是为了克服现有技术中的不足之处，一种复合营养果酱。
本发明通过下述技术方案实现：
一种复合营养果酱，是由下述按重量份原料组成：苹果40-50份，草莓20-30份，甜橙汁10-20份，莲子6-9份，枸杞果4-8份，甜瓜8-12份，白砂糖4-5份；其具体制备方法：
(1)、将苹果、草莓洗洗净皮除籽，切成碎片，放入耐酸的搪瓷锅内加白砂糖及适量水煮成糊状物体备用；
(2)、将甜瓜去皮去瓤洗净切块，打制成浆，得甜瓜浆，将莲子、枸杞果在淡盐水中浸泡1-1.5小时，捞出后沥干混合，入锅加水煮沸，加入精制液焖煮至稠状，打制成浆，与甜瓜浆搅拌均匀，冷却至常温，加入红酒混匀，在5-10℃密封静置1-3天，液渣分离，滤液冷冻干燥研磨至100-160目，得粉体待用，滤渣烘干后炒制熟香，精磨至140-180目粉，合并粉体，得混合粉；
(3)、将步骤1与步骤2混合后添加甜橙汁搅拌均匀，灭菌袋装即得。
本发明的优点是：
本发明通过将新鲜的苹果、草莓和甜橙做成果酱，营养极为丰富，婴幼儿吃苹果可补充钙、磷，预防佝偻病，还能增加血色素，对缺铁性贫血有辅助疗效，营养丰富，方便食用，增加经济价值。
具体实施方式
下面结合具体实施例对本发明作进一步说明。配料：苹果45份，草莓25份，甜橙汁15份，莲子8份，枸杞果5份，甜瓜9份，白砂糖4份；其具体制备方法：
(1)、将苹果、草莓洗洗净皮除籽，切成碎片，放入耐酸的搪瓷锅内加白砂糖及适量水煮成糊状物体备用；
(2)、将甜瓜去皮去瓤洗净切块，打制成浆，得甜瓜浆，将莲子、枸杞果在淡盐水中浸泡1-1.5小时，捞出后沥干混合，入锅加水煮沸，加入精制液焖煮至稠状，打制成浆，与甜瓜浆搅拌均匀，冷却至常温，加入红酒混匀，在5-10℃密封静置1-3天，液渣分离，滤液冷冻干燥研磨至100-160目，得粉体待用，滤渣烘干后炒制熟香，精磨至140-180目粉，合并粉体，得混合粉；
(3)、将步骤1与步骤2混合后添加甜橙汁搅拌均匀，灭菌袋装即得。
Claims (1)
1.一种复合营养果酱，其特征是由下述按重量份原料组成：苹果40-50份，草莓20-30份，甜橙汁10-20份，莲子6-9份，枸杞果4-8份，甜瓜8-12份，白砂糖4-5份；其具体制备方法：
(1)、将苹果、草莓洗洗净皮除籽，切成碎片，放入耐酸的搪瓷锅内加白砂糖及适量水煮成糊状物体备用；
(2)、将甜瓜去皮去瓤洗净切块，打制成浆，得甜瓜浆，将莲子、枸杞果在淡盐水中浸泡1-1.5小时，捞出后沥干混合，入锅加水煮沸，加入精制液焖煮至稠状，打制成浆，与甜瓜浆搅拌均匀，冷却至常温，加入红酒混匀，在5-10℃密封静置1-3天，液渣分离，滤液冷冻干燥研磨至100-160目，得粉体待用，滤渣烘干后炒制熟香，精磨至140-180目粉，合并粉体，得混合粉；
(3)、将步骤1与步骤2混合后添加甜橙汁搅拌均匀，灭菌袋装即得。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410206496.8A CN104000063A (zh) | 2014-05-15 | 2014-05-15 | 一种复合营养果酱 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323057A (zh) * | 2014-10-11 | 2015-02-04 | 合肥寿保农副产品有限公司 | 一种海鲜鳗鱼果酱 |
| CN104757350A (zh) * | 2015-03-11 | 2015-07-08 | 张翔 | 一种鸡爪果草莓果酱 |
| CN106174299A (zh) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | 一种甜橙果酱及其制备方法 |
| CN106213360A (zh) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | 一种功能型水果果酱及其制备方法 |
-
2014
- 2014-05-15 CN CN201410206496.8A patent/CN104000063A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323057A (zh) * | 2014-10-11 | 2015-02-04 | 合肥寿保农副产品有限公司 | 一种海鲜鳗鱼果酱 |
| CN104757350A (zh) * | 2015-03-11 | 2015-07-08 | 张翔 | 一种鸡爪果草莓果酱 |
| CN106174299A (zh) * | 2016-07-26 | 2016-12-07 | 柳州定店科技有限公司 | 一种甜橙果酱及其制备方法 |
| CN106213360A (zh) * | 2016-07-26 | 2016-12-14 | 柳州定店科技有限公司 | 一种功能型水果果酱及其制备方法 |
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Application publication date: 20140827 |