CN104026425A - 一种有机果冻组合物 - Google Patents

一种有机果冻组合物 Download PDF

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Publication number
CN104026425A
CN104026425A CN201410201975.0A CN201410201975A CN104026425A CN 104026425 A CN104026425 A CN 104026425A CN 201410201975 A CN201410201975 A CN 201410201975A CN 104026425 A CN104026425 A CN 104026425A
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Prior art keywords
parts
jelly composition
organic
organic jelly
jelly
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CN201410201975.0A
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English (en)
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郭传城
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Individual
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Individual
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Priority to CN201410201975.0A priority Critical patent/CN104026425A/zh
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • 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

Abstract

一种有机果冻组合物，涉及食品技术领域，由以下质量份的组分组成：水果汁冻干粉5～15份、食品用酶制剂2-5份、食用明胶6.5～7.5份、玉米淀粉10～12份、白砂糖90～110份、海藻糖0.12～0.2份、山泉水780～820份、卡拉胶2.4～3.5份、刺梨75～85份。本发明制备的果冻外观晶莹，色泽鲜艳，口感软滑，清甜滋润，含有多种对人体有益的营养成分，配方中不含有较贵的原料，生产成本低，适合广大消费者购买。

Description

一种有机果冻组合物
技术领域
本发明涉及食品技术领域，具体涉及一种有机果冻组合物。
背景技术
果冻是一种西方甜食，果冻亦称啫喱，因外观晶莹，色泽鲜艳，口感软滑，清甜滋润而深受人们的喜爱。果冻不但外观可爱，同时也是一种低热能高膳食纤维的健康食品。
近年来，市场出现一些各式各样的果冻，但所有市售果冻配方中仅含有胶质、白砂糖、葡萄糖、香料、色素等成分，口味单一，营养价值欠佳，很难适应消费者的需求。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高，味道好的有机果冻组合物。
本发明所要解决的技术问题采用以下技术方案来实现：
一种有机果冻组合物，由以下质量份的组分组成：
各组分的最佳质量份数为：
本发明的有益效果是：本发明制备的果冻外观晶莹，色泽鲜艳，口感软滑，清甜滋润，含有多种对人体有益的营养成分，配方中不含有较贵的原料，生产成本低，适合广大消费者购买。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种有机果冻组合物，由以下质量份的组分组成：
实施例2
一种有机果冻组合物，由以下质量份的组分组成：
实施例3
一种有机果冻组合物，由以下质量份的组分组成：
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (2)

1.一种有机果冻组合物，其特征在于：由以下质量份数的组分组成，
2.根据权利要求1所述的一种有机果冻组合物，其特征在于：由以下质量份数的组分组成，
CN201410201975.0A 2014-05-13 2014-05-13 一种有机果冻组合物 Pending CN104026425A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410201975.0A CN104026425A (zh) 2014-05-13 2014-05-13 一种有机果冻组合物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410201975.0A CN104026425A (zh) 2014-05-13 2014-05-13 一种有机果冻组合物

Publications (1)

Publication Number Publication Date
CN104026425A true CN104026425A (zh) 2014-09-10

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CN201410201975.0A Pending CN104026425A (zh) 2014-05-13 2014-05-13 一种有机果冻组合物

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CN (1) CN104026425A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585571A (zh) * 2015-02-07 2015-05-06 哈尔滨工业大学 航天员专用多种富含花青素天然浆果抗氧化复合果冻及其制备方法
CN108991447A (zh) * 2018-07-06 2018-12-14 青岛明月海藻生物科技有限公司 一种富含岩藻多糖的清幽养胃型果冻及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946874A (zh) * 2010-09-26 2011-01-19 济南圣泉唐和唐生物科技有限公司 一种缓解视疲劳的果冻
CN102613448A (zh) * 2012-04-10 2012-08-01 威海长寿康海洋食品有限公司 一种无花果果冻的加工方法
CN102813104A (zh) * 2012-07-31 2012-12-12 安徽省林锦记食品工业有限公司 一种配合降血压的果冻及其制备方法
CN102960595A (zh) * 2012-11-01 2013-03-13 贵州独山石牛食品有限责任公司 一种刺梨果冻制作方法
CN103719652A (zh) * 2013-12-13 2014-04-16 湘潭大学 一种莲子复合奶果冻及其制作方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946874A (zh) * 2010-09-26 2011-01-19 济南圣泉唐和唐生物科技有限公司 一种缓解视疲劳的果冻
CN102613448A (zh) * 2012-04-10 2012-08-01 威海长寿康海洋食品有限公司 一种无花果果冻的加工方法
CN102813104A (zh) * 2012-07-31 2012-12-12 安徽省林锦记食品工业有限公司 一种配合降血压的果冻及其制备方法
CN102960595A (zh) * 2012-11-01 2013-03-13 贵州独山石牛食品有限责任公司 一种刺梨果冻制作方法
CN103719652A (zh) * 2013-12-13 2014-04-16 湘潭大学 一种莲子复合奶果冻及其制作方法

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* Cited by examiner, † Cited by third party
Title
刘铭等: "食品中淀粉-亲水胶体复配的研究进展", 《食品工业科技》 *
张群: "椪柑果汁型果肉果冻的研制", 《湖南农业科学》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104585571A (zh) * 2015-02-07 2015-05-06 哈尔滨工业大学 航天员专用多种富含花青素天然浆果抗氧化复合果冻及其制备方法
CN108991447A (zh) * 2018-07-06 2018-12-14 青岛明月海藻生物科技有限公司 一种富含岩藻多糖的清幽养胃型果冻及其制备方法

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Application publication date: 20140910