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CN104839717A - Mango jam and preparation method thereof - Google Patents

Mango jam and preparation method thereof Download PDF

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CN104839717A
CN104839717A CN 201510268463 CN201510268463A CN104839717A CN 104839717 A CN104839717 A CN 104839717A CN 201510268463 CN201510268463 CN 201510268463 CN 201510268463 A CN201510268463 A CN 201510268463A CN 104839717 A CN104839717 A CN 104839717A
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parts
mango
jam
preparation
method
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CN 201510268463
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CN104839717B (en )
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黄如生
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黄如生
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus

Abstract

The invention discloses mango jam and a preparation method thereof. The mango jam consists of the following materials in parts by weight: 8 to 10 parts of mango, 5 to 7 parts of rum, 2 to 3 parts of mulberry honey, 0.6 parts of lemon extract, 2 to 3 parts of Chinese yam, 1.5 to 2.5 parts of whole milk, 0.8 to 1.0 part of dark chocolate sauce, 0.2 to 0.3 parts of ground sea sedge, 1 to 2 parts of ginger sugar solution and 2 to 4 parts of mixed nutrition milk. The invention also provides the preparation method for the mango jam. The preparation method disclosed by the invention is scientific and reasonable, and is simple in process; the mango jam disclosed by the invention is green and healthy; by adding the Chinese yam, digestive absorption of spleen and stomach is favorably promoted; by adding the homemade mixed nutrition milk containing zinc, manganese, chromium and other trace elements, vitamin C and vitamin E which are indispensable to the human body, human body health is favorably promoted, and the health-care value of the mango jam is better improved.

Description

一种芒果酱及其制备方法 One kind of mango puree and preparation method

技术领域 FIELD

[0001] 本发明涉及一种果酱及其制备方法,具体涉及一种芒果酱及其制备方法。 [0001] The present invention relates to a jam and a preparation method, and particularly relates to a method for preparing mango puree.

背景技术 Background technique

[0002] 芒果作为热带水果之王,不仅含有大量的营养物质,比如维生素A、维生素C、粗纤维、蛋白质、糖,蛋白质、矿物质、糖类等,能够很好的捕虫人体所需的营养,而且具有清理肠胃、防治便秘、动脉硬化、防治高血压、美化肌肤、抗癌的功效。 [0002] As the king of tropical fruits of mango, not only contains a lot of nutrients, such as vitamin A, vitamin C, fiber, protein, carbohydrate, protein, minerals, sugars, etc., can be a good insect trap nutrients needed by the body , but also clear the stomach, prevent constipation, arteriosclerosis, prevention and treatment of high blood pressure, beautify the skin, anti-cancer effect.

[0003] 芒果主要是集中在7、8月份上市,上市时间较短,其余非上市季节,人们比较难吃到芒果,因而芒果酱具有很好的市场前景,而目前市场上还比较少有芒果酱产品。 [0003] mango is mainly concentrated in July and August on the market, shorter time to market, and the remaining non-listed season, people are more unpalatable to the mango, mango sauce and therefore has good market prospects, and the market is still relatively rare mango sauce products.

发明内容 SUMMARY

[0004] 本发明的一个目的是能够提供一种芒果酱及其制备方法,其加入自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康。 [0004] An object of the present invention can provide a method for its preparation mango puree, homemade mixotrophic added milk, containing zinc, manganese, chromium and other essential trace elements and the body of vitamin C, vitamin E, help to promote human health. 很好的提高了芒果酱的保健价值,并提供至少后面将说明的优点。 Good way to improve the health value of mango sauce, and to provide at least the advantages will be explained later.

[0005] 本发明还有一个目的是通过加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0005] Another object of the present invention is that for the jam by the addition of carbohydrates lactic acid bacteria powder is further decomposed to obtain easy digestion and absorption of lactic acid, promote the absorption of proteins, monosaccharides and calcium, magnesium and other nutrients, and the lactic acid bacteria immunomodulatory effects, can achieve the effect of the human immune system and enhance the resistance, and freeze-drying techniques, it is possible to save the maximum of the nutritional content of food, but also can inhibit the growth of microorganisms.

[0006] 为了实现根据本发明的这些目的和其它优点,本发明提供一种芒果酱,其由以下重量份计的材料组成:8_10份芒果、5_7份朗姆酒、2_3份桑葚蜂蜜、0.6份朽1檬液、2_3份山药、1.5-2.5份全脂牛奶、0.8-1.0份黑巧克力酱、0.2-0.3份海苔末、1_2份姜糖溶液以及2-4份混合营养乳; [0006] To achieve these objects and other advantages of the present invention, the present invention provides a mango puree, which consists of the following parts by weight basis materials: parts mango 8_10, 5_7 parts rum, mulberry 2_3 parts of honey, 0.6 parts of 1 rotten lemon liquid, 2_3 parts yam, 1.5-2.5 parts of whole milk, 0.8-1.0 parts of dark chocolate sauce, seaweed end 0.2-0.3 parts, parts Ginger 1_2 and 2-4 parts of a solution of milk mixed nutrition;

[0007] 其中,所述桑葚蜂蜜由以下重量份计材料组成:2-3份桑葚汁以及4-6份混合蜂蜜; [0007] wherein said honey mulberry parts by weight basis from the following materials: mulberry juice 2-3 parts of honey were mixed and 4-6;

[0008] 所述混合蜂蜜由以下重量份计的材料组成:2-4份玫瑰花蜜、1-2份菊花蜜、1-2份枣花蜜以及1-3份金银花蜜; [0008] The mixing honey or less parts by weight of a material consisting of: 2-4 parts rose honey, honey chrysanthemum parts 1-2, 1-2, and 1-3 parts Date Honey honeysuckle parts honey;

[0009] 所述混合营养乳由以下重量份计的材料组成:0.5-0.8份核桃粉、1-2份玫瑰粉、0.4-0.6份玫瑰纯露、0.2-0.3份麦芽糖以及0.3-0.5份松仁乳。 [0009] The nutritional milk mixed material composed of the following parts by weight: 0.5-0.8 parts of walnut flour, 1-2 parts of rose pink, rose hydrosol 0.4-0.6 parts 0.2-0.3 parts 0.3-0.5 parts of maltose and pine nuts milk.

[0010] 优选的是,所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2-3份桑葚汁与4-6份混合蜂蜜混合,于35-45°C下加热,待有气泡产生,停止加热,自然冷却至室温。 [0010] Preferably, the mango puree, the mulberry honey production steps: the mulberry juice 2-3 parts of honey mixed with 4-6 parts of mixed, heated at 35-45 ° C, until there bubbles, heating was stopped, cooled to room temperature.

[0011] 优选的是,所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40-55°C下熬煮30-40min,加入上述重量份的麦芽糖和松仁乳继续熬煮25-30min,冷却至室温。 [0011] Preferably, the mango butter, the mixing nutritional milk production steps: parts by weight of the above mixed powder, walnut powder with roses, was added the above-mentioned parts by weight of rose hydrosol, and to 40 boiling 55 ° C for 30-40min, added to the above parts by weight of maltose and pine nuts milk cooking continued 25-30min, cooled to room temperature.

[0012] 为了实现根据本发明的这些目的和其它优点,还提供了一种芒果酱的制备方法,依次包括如下步骤: [0012] To achieve these objects and other advantages of the present invention there is also provided a method for preparing mango butter, sequentially comprising the steps of:

[0013] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁; [0013] Step a: parts by weight of the above-described mango, peeled, cut into Icm side not longer than the square block mango butoxy, the above-described parts by weight rum, honey and mixing the mango butoxy, D is such that the mango submerged, marinated for 18 h, every 6h added thereto 0.2 parts of lemon solution was filtered to give pickled mango butoxy;

[0014] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55-70°C下焖煮30-40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12-24h,发酵温度35-45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于-35-20°C预冻6-8h,再经冷冻干燥16-18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0014] Step 2: parts by weight of the above-described yam was cut into a square block does not exceed Icm yam butoxy, into the pot, the end of the above-described parts by weight was added to the pot whole milk, dark chocolate sauce and seaweed, in at 55-70 ° C simmer 30-40min, cooled to room temperature, lactic acid bacteria powder was then added to the fermented Chinese yam simmered obtained, the fermentation time is 12-24h, the fermentation temperature of 35-45 ° C, lactic acid bacteria obtained yam, and then lyoprotectant added thereto, after mixing pre-freezing 6-8h -35-20 ° C, 16-18h and then lyophilized, to give a lyophilized yeast yam, wherein the weight of the lactic acid bacteria powder is not more than 5% by weight of the yam;

[0015] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1-1.5倍; [0015] wherein said lyoprotectant is a skim milk, a weight of the lactic acid bacteria 1-1.5 times the weight of the yam;

[0016] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95-108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75-85°C继续熬煮35-45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30% -40%,即得芒果酱。 [0016] Step Three: when the lyophilized lactic bacteria and the yam labeled butoxy pickled mango juice, and concentrated to give the initial jam, boiled at 95-108 ° C to the initial jam bubbles, was added Ginger solution, to control the temperature and cooking continued 35-45min at 75-85 ° C, stirring constantly, nutritional milk added to the mixing parts by weight during stirring cooking continued until a water content of 30% -40%, i.e., It was mango sauce.

[0017] 优选的是,所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比I: 15-1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35。 [0017] Preferably, the method of preparation of mango puree, wherein the step of preparing said liquid to Lemon: weight ratio I: 15-1: 20 The water consumption of citric acid were mixed and dissolved, and thereto is added sodium glutamate, sodium glutamate and in fact, the weight ratio of said edible citrate 1:35.

[0018] 优选的是,所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0018] Preferably, the method of preparation of mango puree, said end of seaweed production steps as follows:

[0019] 先将海苔浸泡于质量浓度为1-3%的NaOH溶液中4_6天,然后浸泡于质量浓度为 [0019] First seaweed immersed in a concentration of 1-3% by mass NaOH solution 4_6 days, then immersed in a mass concentration of

5-8%的NaHCO3溶液1_2天,以去除海苔的腥味,最后用纯净水漂洗3_4次,直至海苔表面的水的PH达到6.9-7.1,将漂洗后的海苔干燥、研磨得到海苔末。 5-8% NaHCO3 solution 1_2 days to remove the smell of seaweed, 3_4 finally rinsed twice with pure water until the PH of the water surface reaches 6.9-7.1 seaweed, after rinsing and drying the seaweed, seaweed triturated end.

[0020] 优选的是,所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比I: 5将蔗糖与水混合溶化,于130-150°C下加热20-30min,之后加入姜汁继续加热l-2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100。 [0020] Preferably, the method of preparation of mango puree, said solution Ginger fabrication steps as follows: a weight ratio of I: 5 sucrose was mixed with water melted by heating at 130-150 ° C 20 30min, then heating was continued with ginger l-2h, vinegar added after the heating is stopped; wherein, the weight ratio of water ginger and 1: 20 by weight white vinegar and water ratio of 1: 100.

[0021] 优选的是,所述的芒果酱的制备方法中,还包括以下步骤: [0021] Preferably, the method of preparation of mango puree, further comprising the step of:

[0022] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%。 [0022] Step Four: the mango puree sealed, packaging nitrogen, residual oxygen and controlling the rate of less than 8%.

[0023] 步骤五:将密封好的芒果酱加热到62-65°C,保持30min,再冷却至室温。 [0023] Step 5: sealed mango puree was heated to 62-65 ° C, maintaining 30min, cooled to room temperature.

[0024] 优选的是,所述的芒果酱的制备方法中,所述芒果品种为金煌芒。 [0024] Preferably, the method of preparation of mango butter, mango cultivars Jinhuang the mount.

[0025] 本发明至少包括以下有益效果:其加入自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,大大提高了芒果酱的保健价值;还通过加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0025] The present invention includes at least the following beneficial effects: add homemade milk mixed nutrition, the human body contains essential trace elements and vitamin C, zinc, manganese, chromium, vitamin E, helps promote the health of people, greatly improving the health value of mango puree; also, jam of carbohydrates is further decomposed by the addition of lactic acid bacteria powder, easy to digest obtained acid absorption, promote the absorption of proteins, monosaccharides and calcium, magnesium and other nutrients, and the lactic acid bacteria having immunoregulatory effect, the reinforcing effect can be achieved and the resistance of the human immune system, and freeze-drying techniques, it is possible to save the maximum of the nutritional content of food, but also can inhibit the growth of microorganisms.

[0026] 本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研宄和实践而为本领域的技术人员所理解。 [0026] Additional advantages, objects and features of the invention will be reflected in part by the following description, part and also through known to those skilled in the study based on understanding and practice of the invention.

具体实施方式 detailed description

[0027] 下面结合具体实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。 [0027] in conjunction with the following specific examples further illustrate the present invention in detail, those skilled in the art to make reference to the description text can be implemented accordingly.

[0028] 实施例1 [0028] Example 1

[0029] 本发明提供一种芒果酱,其由以下重量份计的材料组成:8份芒果、5份朗姆酒、2份桑葚蜂蜜、0.6份柠檬液、2份山药、1.5份全脂牛奶、0.8份黑巧克力酱、0.2份海苔末、I份姜糖溶液以及2份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0029] The present invention provides a mango puree, which consists of the following parts by weight basis materials: 8 parts mango, rum 5 parts, 2 parts of honey, mulberry, 0.6 parts of lemon solution, 2 parts of yam, 1.5 parts of whole milk , 0.8 parts of dark chocolate sauce, 0.2 parts of seaweed end, the I and 2 parts of solution were mixed Ginger milk nutrition; wherein the self-mixing milk nutrition, containing zinc, manganese, chromium and other essential trace elements and human vitamin C, vitamin E, help to promote the health of people, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, has good medicinal value;

[0030] 其中,所述桑葚蜂蜜由以下重量份计材料组成'2份桑葚汁以及4份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0030] wherein said honey mulberry parts by weight basis from the following material 2 'and 4 parts of mulberry juice were mixed honey, sweet and sour taste mulberry juice, but also a lot of vitamin C, can improve the immune system;

[0031] 所述混合蜂蜜由以下重量份计的材料组成:2份玫瑰花蜜、I份菊花蜜、I份枣花蜜以及I份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值; [0031] The mixing honey from a material composed of the following parts by weight: 2 parts rose honey, honey chrysanthemum parts I, parts I and I parts honeysuckle Date Honey honey, mixed honey, honey rather than a single, for utilization different nutritional content of honey, to further improve the nutritional value of mango sauce;

[0032] 所述混合营养乳由以下重量份计的材料组成:0.5份核桃粉、I份玫瑰粉、0.4份玫瑰纯露、0.2份麦芽糖以及0.3份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0032] The mixing nutritional milk from a material of the following parts by weight of the composition: 0.5 parts of walnut powder, the I parts of rose pink, 0.4 parts of rose water, 0.2 parts of maltose and 0.3 parts of pine nut milk, walnut powder rich in protein, carbohydrates nutrients and other compounds, also contains calcium, iron, phosphorus and other minerals and trace elements necessary for a variety of body, the human body has a very big advantage, and pink roses and rose water can promote blood circulation, but also good for the body, here rose pink roses and rose water Yunnan raw materials used in the production of edible rose.

[0033] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2份桑葚汁与4份混合蜂蜜混合,于35°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0033] The mango butter, the mulberry honey production steps is: mixing the 2 parts of mulberry juice was mixed with 4 parts of honey, heated at 35 ° C, until there are bubbles, heating was stopped, cooled to room temperature , the temperature is too high, it will destroy the nutrients in mulberry juice, while the temperature is too low, mulberry juice with the taste of honey can not be well integrated.

[0034] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40°C下熬煮30min,加入上述重量份的麦芽糖和松仁乳继续熬煮25min,冷却至室温。 [0034] The mango butter, the mixing nutritional milk production steps: parts by weight of the above mixed powder, walnut powder with roses, was added the above-mentioned parts by weight of rose hydrosol, and cooked at 40 ° C for 30min, the above-mentioned parts by weight of maltose were added and cooking continued pine nut milk 25min, cooled to room temperature.

[0035] 一种芒果酱的制备方法,依次包括如下步骤: [0035] A mango puree preparation method, comprising the steps of sequentially:

[0036] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0036] Step a: parts by weight of the above-described mango, peeled, cut into Icm side not longer than the square block mango butoxy, the above-described parts by weight rum, honey and mixing the mango butoxy, D is such that the mango submerged, marinated for 18 h, every 6h added thereto 0.2 parts of lemon solution was filtered to give butoxy pickled mango, mango mango cut into small, so that better preserved, taste more pure, and added rum, can inhibit the growth of bacteria more effectively prevent mildew, adding an appropriate amount of lemon leaf, you can adjust the PH value, so that better preserved;

[0037] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55°C下焖煮30min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12h,发酵温度35°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_35°C预冻6h,再经冷冻干燥16h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0037] Step 2: parts by weight of the above-described yam was cut into a square block does not exceed Icm yam butoxy, into the pot, the end of the above-described parts by weight was added to the pot whole milk, dark chocolate sauce and seaweed, in simmer 55 ° C for 30min, cooled to room temperature, lactic acid bacteria powder was then added to the fermented Chinese yam simmered obtained, the fermentation time 12h, fermentation temperature 35 ° C, lactic acid bacteria obtained yam, lyoprotectant added thereto, _35 ° C after mixing pre-freezing 6h, and then lyophilized for 16 h, to give a lyophilized yeast yam, wherein the weight of the lactic acid bacteria powder is not more than 5% by weight of the yam;

[0038] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的I倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0038] wherein said lyoprotectant is a skim milk, a weight of the lactic acid bacteria I yam times by weight; lactic acid bacteria powder was added, to jam carbohydrates further decomposed to obtain easy digestion and absorption of lactic acid, promote the absorption of proteins, monosaccharides and calcium, magnesium and other nutrients, and the lactic acid bacteria having immunoregulatory action, can achieve the effect of resistance and enhance the immune system, and freeze-drying techniques, it is possible to save the maximum of the nutritional content of food, but also can inhibit the growth of microorganisms.

[0039] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75°C继续熬煮35min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30%,即得芒果酱。 [0039] Step 3: the lyophilized lactic bacteria and the yam labeled butoxy pickled mango juice, and concentrated to give the initial jam, boiled at 95 at the time of the initial bubbles to jam, Ginger solution was added, the temperature was controlled at 75 ° C and cooking continued 35min, stirring constantly, nutritional milk added to the mixing parts by weight during stirring cooking continued until a water content of 30%, that was mango puree.

[0040] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 15将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 Preparation [0040] The method of claim mango puree, wherein the step of preparing said liquid to Lemon: weight ratio of 1: 15 water consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the sodium glutamate and the consumption of citric acid weight ratio of 1: 35, dubbed the consumption of citric acid lemon liquid, which helps to better adjust the pH value, so that better preserved.

[0041] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0041] The method of preparing the mango puree, said end of seaweed production steps as follows:

[0042] 先将海苔浸泡于质量浓度为1%的NaOH溶液中4天,然后浸泡于质量浓度为5%的他!10)3溶液I天,以去除海苔的腥味,最后用纯净水漂洗3次,直至海苔表面的水的PH达到6.9,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 [0042] The first mass seaweed immersed in a concentration of 1% NaOH solution for 4 days, and then immersed in a concentration of 5% by mass he! 10) 3 solution I days to remove the smell of seaweed, and finally rinsed with pure water 3, until the PH of the water surface 6.9 seaweed, seaweed after the rinsing and drying, the end triturated seaweed, seaweed obtained by the method of this delicious end, and there is no smell, it is suitable as an ingredient, providing mostly mango puree trace elements the body needs.

[0043] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于130°C下加热20min,之后加入姜汁继续加热lh,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0043] The method of preparing the mango puree, said solution Ginger fabrication steps as follows: a weight ratio of 1: 5 with water mixed melting sucrose, 20min was heated at 130 ° C, heating was continued after the addition of ginger LH, white vinegar added after the heating is stopped; wherein, the weight ratio of water ginger and 1: 20 by weight white vinegar and water ratio of 1: 100, ginger and vinegar help improve appetite and help digestion.

[0044] 所述的芒果酱的制备方法中,还包括以下步骤: [0044] The production method according to the mango puree, further comprising the step of:

[0045] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0045] Step Four: the mango puree sealed, nitrogen packaging, and controls the rate of less than 8% residual oxygen, can effectively prevent the deterioration of mango puree, improve quality, and the residual oxygen content is too high, more than 8%, corrosion poor change effects.

[0046] 步骤五:将密封好的芒果酱加热到62°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0046] Step 5: sealed mango puree was heated to 62 ° C, kept 30min, cooled to room temperature, pasteurized, mango puree can be effectively prevented from deterioration.

[0047] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0047] The production method of mango butter, mango cultivars Jinhuang the Mountain, Mount nucleosomes Jinhuang meat, sweet and refreshing, fruit juice, fiber-free, storable, rich in vitamins.

[0048] 实施例2 [0048] Example 2

[0049] 本发明提供一种芒果酱,其由以下重量份计的材料组成:9份芒果、6份朗姆酒、2.5份桑葚蜂蜜、0.6份柠檬液、2.5份山药、2份全脂牛奶、0.9份黑巧克力酱、0.25份海苔末、1.5份姜糖溶液以及3份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0049] The present invention provides a mango puree, which consists of the following parts by weight basis materials: 9 parts mango, rum 6 parts, 2.5 parts of mulberry honey, 0.6 parts of lemon solution, 2.5 parts of yam, 2 parts of whole milk , 0.9 parts of dark chocolate sauce, the end of the 0.25 parts of seaweed, and 1.5 parts of a solution of 3 parts of Ginger mixotrophic milk; wherein the self-mixing milk nutrition, containing zinc, manganese, chromium and other essential trace elements and human vitamin C, vitamin E, help to promote the health of people, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, has good medicinal value;

[0050] 其中,所述桑葚蜂蜜由以下重量份计材料组成:2.5份桑葚汁以及5份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0050] wherein said honey mulberry parts by weight basis from the following materials: 2.5 parts, and 5 parts of mulberry juice mixed honey, sweet and sour taste mulberry juice, but also a lot of vitamin C, can improve the immune system;

[0051] 所述混合蜂蜜由以下重量份计的材料组成:3份玫瑰花蜜、1.5份菊花蜜、1.5份枣花蜜以及2份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值; [0051] The mixing honey from a material composed of the following parts by weight: 3 parts rose honey, honey chrysanthemum 1.5 parts, 1.5 parts and 2 parts honeysuckle Date Honey honey, mixed honey, honey rather than a single, for utilization different nutritional content of honey, to further improve the nutritional value of mango sauce;

[0052] 所述混合营养乳由以下重量份计的材料组成:0.6份核桃粉、1.5份玫瑰粉、0.5份玫瑰纯露、0.25份麦芽糖以及0.4份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0052] The mixing nutritional milk from a material of the following parts by weight of the composition: 0.6 parts of walnut powder, 1.5 parts of rose pink, 0.5 parts of rose water, 0.25 parts of maltose and 0.4 parts of pine nut milk, walnut powder rich in protein, carbohydrates nutrients and other compounds, also contains calcium, iron, phosphorus and other minerals and trace elements necessary for a variety of body, the human body has a very big advantage, and pink roses and rose water can promote blood circulation, but also good for the body, here rose pink roses and rose water Yunnan raw materials used in the production of edible rose.

[0053] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2.5份桑葚汁与5份混合蜂蜜混合,于40°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0053] The mango butter, the mulberry honey production steps of: mixing 2.5 parts of mulberry juice was mixed with 5 parts of honey, heated at 40 ° C, until there are bubbles, heating was stopped, cooled to room temperature , the temperature is too high, it will destroy the nutrients in mulberry juice, while the temperature is too low, mulberry juice with the taste of honey can not be well integrated.

[0054] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于50°C下熬煮35min,加入上述重量份的麦芽糖和松仁乳继续熬煮28min,冷却至室温。 [0054] The mango butter, the mixing nutritional milk production steps: parts by weight of the above mixed powder, walnut powder with roses, was added the above-mentioned parts by weight of rose hydrosol, and cooked at 50 ° C for 35min, the above-mentioned parts by weight of maltose were added and cooking continued pine nut milk 28min, cooled to room temperature.

[0055] 一种芒果酱的制备方法,依次包括如下步骤: [0055] A mango puree preparation method, comprising the steps of sequentially:

[0056] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0056] Step a: parts by weight of the above-described mango, peeled, cut into Icm side not longer than the square block mango butoxy, the above-described parts by weight rum, honey and mixing the mango butoxy, D is such that the mango submerged, marinated for 18 h, every 6h added thereto 0.2 parts of lemon solution was filtered to give butoxy pickled mango, mango mango cut into small, so that better preserved, taste more pure, and added rum, can inhibit the growth of bacteria more effectively prevent mildew, adding an appropriate amount of lemon leaf, you can adjust the PH value, so that better preserved;

[0057] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于60°C下焖煮35min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间18h,发酵温度40°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_30°C预冻7h,再经冷冻干燥17h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0057] Step 2: parts by weight of the above-described yam was cut into a square block does not exceed Icm yam butoxy, into the pot, the end of the above-described parts by weight was added to the pot whole milk, dark chocolate sauce and seaweed, in simmer 60 ° C for 35min, cooled to room temperature, lactic acid bacteria powder was then added to the fermented Chinese yam simmered obtained, for 18 h fermentation time, fermentation temperature 40 ° C, lactic acid bacteria obtained yam, lyoprotectant added thereto, _30 ° C after mixing pre-freezing 7H, 17H and then lyophilized, to give a lyophilized yeast yam, wherein the weight of the lactic acid bacteria powder is not more than 5% by weight of the yam;

[0058] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1.3倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0058] wherein said lyoprotectant is a skim milk, which is 1.3 times the weight of the lactic acid bacteria yam weight; lactic acid bacteria powder was added, to jam carbohydrates further decomposed to obtain easy digestion and absorption of lactic acid, promote the absorption of proteins, monosaccharides and calcium, magnesium and other nutrients, and the lactic acid bacteria having immunoregulatory action, can achieve the effect of resistance and enhance the immune system, and freeze-drying techniques, it is possible to save the maximum of the nutritional content of food, but also can inhibit the growth of microorganisms.

[0059] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于100°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在80°C继续熬煮40min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为35%,即得芒果酱。 [0059] Step Three: when the lyophilized lactic bacteria and the yam labeled butoxy pickled mango juice, and concentrated to give the initial jam, boiled at 100 ° C for bubbles to the initial jam added Ginger solution, controlling the temperature at 80 ° C and cooking continued 40min, stirring constantly, nutritional milk added to the mixing parts by weight during stirring cooking continued until a water content of 35%, that was mango puree.

[0060] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 18将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 Preparation [0060] The method of claim mango puree, wherein the step of preparing said liquid to Lemon: weight ratio of 1: 18 water consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the sodium glutamate and the consumption of citric acid weight ratio of 1: 35, dubbed the consumption of citric acid lemon liquid, which helps to better adjust the pH value, so that better preserved.

[0061] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0061] The method of preparing the mango puree, said end of seaweed production steps as follows:

[0062] 先将海苔浸泡于质量浓度为2%的NaOH溶液中5天,然后浸泡于质量浓度为7%的NaHCO3溶液1.5天,以去除海苔的腥味,最后用纯净水漂洗3次,直至海苔表面的水的PH达到7.0,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 [0062] The first mass seaweed immersed in a concentration of 2% NaOH solution for 5 days, then immersed in a concentration of 7% NaHCO3 solution 1.5 days to remove the smell of seaweed, and finally rinsed with pure water three times, until seaweed surface water PH of 7.0, the seaweed after rinsing and drying, grinding the resulting end of the nori, the seaweed at the end of this method to get delicious, and there is no smell, it is suitable as an ingredient, mango butter offers a variety of human needs trace elements.

[0063] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于140°C下加热25min,之后加入姜汁继续加热1.5h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0063] The method of preparing the mango puree, said solution Ginger fabrication steps as follows: a weight ratio of 1: 5 with water mixed melting sucrose, 25min was heated at 140 ° C, heating was continued after the addition of ginger 1.5h, white vinegar added after the heating is stopped; wherein, the weight ratio of water ginger and 1: 20 by weight white vinegar and water ratio of 1: 100, ginger and vinegar help improve appetite and help digestion.

[0064] 所述的芒果酱的制备方法中,还包括以下步骤: [0064] The production method according to the mango puree, further comprising the step of:

[0065] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0065] Step Four: the mango puree sealed, nitrogen packaging, and controls the rate of less than 8% residual oxygen, can effectively prevent the deterioration of mango puree, improve quality, and the residual oxygen content is too high, more than 8%, corrosion poor change effects.

[0066] 步骤五:将密封好的芒果酱加热到63°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0066] Step 5: sealed mango puree was heated to 63 ° C, kept 30min, cooled to room temperature, pasteurized, mango puree can be effectively prevented from deterioration.

[0067] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0067] The production method of mango butter, mango cultivars Jinhuang the Mountain, Mount nucleosomes Jinhuang meat, sweet and refreshing, fruit juice, fiber-free, storable, rich in vitamins.

[0068] 实施例3 [0068] Example 3

[0069] 本发明提供一种芒果酱,其由以下重量份计的材料组成:10份芒果、7份朗姆酒、3份桑葚蜂蜜、0.6份柠檬液、3份山药、2.5份全脂牛奶、1.0份黑巧克力酱、0.3份海苔末、2份姜糖溶液以及4份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0069] The present invention provides a mango puree, which consists of the following parts by weight basis materials: 10 parts mango, rum 7 parts, 3 parts of honey, mulberry, 0.6 parts of lemon solution, 3 parts of yam, 2.5 parts of whole milk , 1.0 parts of dark chocolate sauce, seaweed end 0.3 parts, 2 parts and 4 parts of a mixed solution Ginger milk nutrition; wherein the self-mixing milk nutrition, containing zinc, manganese, chromium and other essential trace elements and human vitamin C, vitamin E, help to promote the health of people, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, has good medicinal value;

[0070] 其中,所述桑葚蜂蜜由以下重量份计材料组成:3份桑葚汁以及6份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0070] wherein said honey mulberry parts by weight basis from the following materials: mulberry juice and 3 parts of 6 parts of the mixed honey, sweet and sour taste mulberry juice, but also a lot of vitamin C, can improve the immune system;

[0071] 所述混合蜂蜜由以下重量份计的材料组成:4份玫瑰花蜜、2份菊花蜜、2份枣花蜜以及3份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值。 [0071] The mixing honey from a material composed of the following parts by weight: 4 parts rose honey, honey chrysanthemum 2 parts, 2 parts, and 3 parts of honeysuckle Date Honey honey, mixed honey, honey rather than a single, for utilization different nutritional content of honey, to further improve the nutritional value of mango sauce.

[0072] 所述混合营养乳由以下重量份计的材料组成:0.8份核桃粉、2份玫瑰粉、0.6份玫瑰纯露、0.3份麦芽糖以及0.5份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0072] The mixing nutritional milk from a material of the following parts by weight of the composition: 0.8 parts of walnut powder, 2 parts of rose pink, 0.6 parts of rose water, 0.3 parts of maltose and 0.5 parts of pine nut milk, walnut powder rich in protein, carbohydrates nutrients and other compounds, also contains calcium, iron, phosphorus and other minerals and trace elements necessary for a variety of body, the human body has a very big advantage, and pink roses and rose water can promote blood circulation, but also good for the body, here rose pink roses and rose water Yunnan raw materials used in the production of edible rose.

[0073] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将3份桑葚汁与6份混合蜂蜜混合,于45°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0073] The mango butter, the mulberry honey production steps: the mulberry juice mixing 3 parts of honey was mixed with 6 parts heated at 45 ° C, until there are bubbles, heating was stopped, cooled to room temperature , the temperature is too high, it will destroy the nutrients in mulberry juice, while the temperature is too low, mulberry juice with the taste of honey can not be well integrated.

[0074] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于55°C下熬煮40min,加入上述重量份的麦芽糖和松仁乳继续熬煮30min,冷却至室温。 [0074] The mango butter, the mixing nutritional milk production steps: parts by weight of the above mixed powder, walnut powder with roses, was added the above-mentioned parts by weight of rose hydrosol, and cooked at 55 ° C for 40min, the above-mentioned parts by weight of maltose were added and cooking continued pine nut milk 30min, cooled to room temperature.

[0075] 一种芒果酱的制备方法,依次包括如下步骤: [0075] A mango puree preparation method, comprising the steps of sequentially:

[0076] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0076] Step a: parts by weight of the above-described mango, peeled, cut into Icm side not longer than the square block mango butoxy, the above-described parts by weight rum, honey and mixing the mango butoxy, D is such that the mango submerged, marinated for 18 h, every 6h added thereto 0.2 parts of lemon solution was filtered to give butoxy pickled mango, mango mango cut into small, so that better preserved, taste more pure, and added rum, can inhibit the growth of bacteria more effectively prevent mildew, adding an appropriate amount of lemon leaf, you can adjust the PH value, so that better preserved;

[0077] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于70°C下焖煮40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间24h,发酵温度45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_20°C预冻8h,再经冷冻干燥18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0077] Step 2: parts by weight of the above-described yam was cut into a square block does not exceed Icm yam butoxy, into the pot, the end of the above-described parts by weight was added to the pot whole milk, dark chocolate sauce and seaweed, in simmer 70 ° C for 40min, cooled to room temperature, lactic acid bacteria powder was then added to the fermented Chinese yam simmered obtained, the fermentation time 24h, fermentation temperature 45 ° C, lactic acid bacteria obtained yam, lyoprotectant added thereto, kneading after pre-freezing _20 ° C 8h, and then lyophilized for 18 h, to give a lyophilized yeast yam, wherein the weight of the lactic acid bacteria powder is not more than 5% by weight of the yam;

[0078] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1-1.5倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0078] wherein said lyoprotectant is a skim milk, a weight of the lactic acid bacteria 1-1.5 times the weight of the yam; lactic acid bacteria powder was added, to jam carbohydrates further decomposed to obtain easy digestion and absorption of lactic acid, promote the absorption of proteins, monosaccharides and calcium, magnesium and other nutrients, and the lactic acid bacteria having immunoregulatory action, can achieve the effect of resistance and enhance the immune system, and freeze-drying techniques, it is possible to save the maximum nutraceutical component, but also can inhibit the growth of microorganisms.

[0079] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在85°C继续熬煮45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为40%,即得芒果酱。 [0079] Step Three: when the lyophilized lactic bacteria and the yam labeled butoxy pickled mango juice, and concentrated to give the initial jam, boiled at 108 ° C to the initial jam bubbles added Ginger solution, the temperature was controlled cooking continued 45min at 85 ° C, stirring constantly, nutritional milk added to the mixing parts by weight during stirring cooking continued until a water content of 40%, that was mango puree.

[0080] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 Preparation [0080] The method of claim mango puree, wherein the step of preparing said liquid to Lemon: weight ratio of 1: 20 water consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the sodium glutamate and the consumption of citric acid weight ratio of 1: 35, dubbed the consumption of citric acid lemon liquid, which helps to better adjust the pH value, so that better preserved.

[0081] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0081] The method of preparing the mango puree, said end of seaweed production steps as follows:

[0082] 先将海苔浸泡于质量浓度为1-3%的NaOH溶液中6天,然后浸泡于质量浓度为 [0082] First seaweed immersed in a concentration of 1-3% by mass NaOH solution for 6 days, then immersed in a mass concentration of

5-8%的他!10)3溶液2天,以去除海苔的腥味,最后用纯净水漂洗4次,直至海苔表面的水的PH达到7.1,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 5-8% of his! 10) 3 solution for 2 days to remove the smell of seaweed, and finally rinsed with pure water 4 times, until the PH of the water surface 7.1 seaweed, seaweed after the rinsing and drying, to obtain milled seaweed end , this method to get the delicious seaweed end, and there is no smell, it is suitable as an ingredient, the body needs a variety of trace elements for the mango sauce.

[0083] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于150°C下加热30min,之后加入姜汁继续加热2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0083] The method of preparing the mango puree, said solution Ginger fabrication steps as follows: a weight ratio of 1: 5 with water mixed melting sucrose and heated for 30min at 150 ° C, heating was continued after the addition of ginger 2h, white vinegar added after the heating is stopped; wherein, ginger to water weight ratio of 1: 20 by weight white vinegar and water ratio of 1: 100, ginger and vinegar help improve appetite and help digestion.

[0084] 所述的芒果酱的制备方法中,还包括以下步骤: [0084] The production method according to the mango puree, further comprising the step of:

[0085] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0085] Step Four: the mango puree sealed, nitrogen packaging, and controls the rate of less than 8% residual oxygen, can effectively prevent the deterioration of mango puree, improve quality, and the residual oxygen content is too high, more than 8%, corrosion poor change effects.

[0086] 步骤五:将密封好的芒果酱加热到65°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0086] Step 5: sealed mango puree was heated to 65 ° C, kept 30min, cooled to room temperature, pasteurized, mango puree can be effectively prevented from deterioration.

[0087] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0087] The production method of mango butter, mango cultivars Jinhuang the Mountain, Mount nucleosomes Jinhuang meat, sweet and refreshing, fruit juice, fiber-free, storable, rich in vitamins.

[0088] 尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。 [0088] While the embodiments of the present invention have been disclosed above, but its use is not limited to the description set forth and described embodiments, which can be applied to various fields suitable for the present invention, for the person skilled in the art , can be easily realized a further modification, thus without departing from the generic concept claims and equivalents as defined by the scope of the present invention is not limited to the specific details shown and described herein and illustrated embodiments.

Claims (9)

1.一种芒果酱,其特征在于,由以下重量份计的材料组成:8-10份芒果、5-7份朗姆酒、2-3份桑葚蜂蜜、0.6份柠檬液、2-3份山药、1.5-2.5份全脂牛奶、0.8-1.0份黑巧克力酱、0.2-0.3份海苔末、1-2份姜糖溶液以及2-4份混合营养乳; 其中,所述桑葚蜂蜜由以下重量份计材料组成:2-3份桑葚汁以及4-6份混合蜂蜜; 所述混合蜂蜜由以下重量份计的材料组成:2-4份玫瑰花蜜、1-2份菊花蜜、1-2份枣花蜜以及1-3份金银花蜜; 所述混合营养乳由以下重量份计的材料组成:0.5-0.8份核桃粉、1-2份玫瑰粉、0.4-0.6份玫瑰纯露、0.2-0.3份麦芽糖以及0.3-0.5份松仁乳。 A mango puree, characterized in that the parts count by the following materials by weight: 8-10 parts mango, 5-7 parts rum, mulberry 2-3 parts of honey, 0.6 parts of lemon liquid, 2-3 parts yam, 1.5-2.5 parts of whole milk, 0.8-1.0 parts of dark chocolate sauce, seaweed end 0.2-0.3 parts, parts 1-2 and 2-4 were mixed solution Ginger milk nutrition; wherein, by the weight of the mulberry honey parts count materials: mulberry juice 2-3 parts of honey and 4-6 were mixed; the mixture of honey from a material composed of the following parts by weight: 2-4 parts of rose honey, honey chrysanthemum parts 1-2, 1-2 parts Date honey and 1-3 parts of honey honeysuckle; mixotrophic the milk of a material consisting of the following parts by weight: 0.5-0.8 parts of walnut flour, 1-2 parts of rose pink, rose hydrosol 0.4-0.6 parts 0.2-0.3 and 0.3 to 0.5 parts maltose copies pine nut milk.
2.如权利要求1所述的芒果酱,其特征在于,所述桑葚蜂蜜的制作步骤为:将2-3份桑葚汁与4-6份混合蜂蜜混合,于35-45°C下加热,待有气泡产生,停止加热,自然冷却至室温。 2. mango puree according to claim 1, wherein said mulberry honey production steps to: mulberry juice 2-3 parts of honey mixed with 4-6 parts of mixed, heated at 35-45 ° C, bubbles to be produced, the heating was stopped, cooled to room temperature.
3.如权利要求2所述的芒果酱,其特征在于,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40-55Ό下熬煮30-40min,加入上述重量份的麦芽糖和松仁乳继续熬煮25_30min,冷却至室温。 3. mango puree according to claim 2, characterized in that the mixing nutritional milk production steps: parts by weight of the above mixed powder, walnut powder with roses, was added the above-mentioned parts by weight of rose hydrosol, and in 40-55Ό lower boiling 30-40min, added to the above parts by weight of maltose and pine nuts milk cooking continued 25_30min, cooled to room temperature.
4.一种如权利要求1-3所述的芒果酱的制作方法,其特征在于,依次包括以下步骤: 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁; 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55-70°C下焖煮30-40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12-24h,发酵温度35-45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于-35-20°C预冻6-8h,再经冷冻干燥16-18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; 其中,所述冻干保护剂为脱脂奶,其 The above-mentioned parts by weight of block mango, peeled, cut into Icm side length of not more than: 4. A method of making mango puree according to claims 1-3, characterized in that, comprising the following steps: Step 1 like mango Ding, the above-described parts by weight rum, honey and mixing the mango butoxy, but-submerged so mango, marinated for 18 h, every 6h added thereto 0.2 parts of lemon solution was filtered to give pickled mango butoxy; step 2: parts by weight of the above-described yam was cut into a square block does not exceed Icm yam butoxy, into the pot, the end of the above-described parts by weight was added to the pot whole milk, dark chocolate sauce and seaweed, in 55-70 simmer 30-40min at ° C, cooled to room temperature, lactic acid bacteria powder was then added to the fermented Chinese yam simmered obtained, the fermentation time is 12-24h, the fermentation temperature of 35-45 ° C, lactic acid bacteria obtained yam, to which was added lyoprotectant, after mixing pre-freezing 6-8h -35-20 ° C, 16-18h and then lyophilized, to give a lyophilized yeast yam, wherein the weight of the lactic acid bacteria powder does not exceed the yam 5% by weight; wherein the lyoprotectant is a skim milk, which 量为所述乳酸菌山药泥重量的1-1.5倍; 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95-108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75-85°C继续熬煮35-45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30-40%,即得芒果酱。 Lactic acid in an amount of 1-1.5 times the weight of the yam; Step 3: the lyophilized lactic bacteria and the yam labeled butoxy pickled mango juice, and concentrated to give the initial jam, boiled at 95-108 ° C when the preliminary boiling bubbles to jam, Ginger added to the solution, controlling the temperature at 75-85 ° C cooking continued 35-45min, stirring constantly, nutritional milk added to the mixing parts by weight of a cooking continued during stirring, until the moisture content of 30-40%, that was mango sauce.
5.如权利要求4所述的芒果酱的制备方法,其特征在于,其中所述柠檬液的制备步骤为:按重量比1: 15-1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35。 5. The method of mango puree preparation according to claim 4, wherein the step of preparing a lemon wherein said solution is: weight ratio of 1: 15-1: 20 The water consumption of citric acid were mixed and dissolved, and wherein sodium glutamate, sodium glutamate and in fact, the weight ratio of said edible citrate 1:35.
6.如权利要求5所述的芒果酱的制备方法,其特征在于,所述海苔末的制作步骤如下: 先将海苔浸泡于质量浓度为1-3 %的NaOH溶液中4-6天,然后浸泡于质量浓度为5-8%的NaHCO3溶液1_2天,以去除海苔的腥味,最后用纯净水漂洗3_4次,直至海苔表面的水的PH达到6.9-7.1,将漂洗后的海苔干燥、研磨得到海苔末。 6. The method of mango puree preparation according to claim 5, characterized in that the end of the seaweed production steps as follows: firstly seaweed immersed in NaOH solution at a concentration of 1-3% by mass in 4-6 days, and then immersed in a concentration of 5-8% by mass NaHCO3 solution 1_2 days to remove the smell of seaweed, 3_4 finally rinsed twice with pure water until the PH of the water surface reaches 6.9-7.1 seaweed, seaweed after the rinsing and drying, grinding get seaweed at the end.
7.如权利要求6所述的芒果酱的制备方法,其特征在于,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于130-150°C下加热20-30min,之后加入姜汁继续加热l-2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为I: 100 7. The method of mango puree preparation according to claim 6, wherein said solution Ginger fabrication steps as follows: a weight ratio of 1: 5 with water mixed melting sucrose, heated at 130-150 ° C 20-30min, then heating was continued with ginger l-2h, white vinegar added after heating is stopped; wherein, the weight ratio of ginger and water is 1:20, the weight ratio of water and white vinegar I: 100
8.如权利要求7所述的芒果酱的制备方法,其特征在于,还包括以下步骤: 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%。 The method of claim 7 prepared mango puree as claimed in claim 8., characterized by further comprising the following steps: Step four: the mango puree sealed, packaging nitrogen, residual oxygen and controlling the rate of less than 8%. 步骤五:将密封好的芒果酱加热到62-65°C,保持30min,再冷却至室温。 Step 5: sealed mango puree was heated to 62-65 ° C, maintaining 30min, cooled to room temperature.
9.如权利要求8所述的芒果酱的制备方法,其特征在于,所述芒果品种为金煌芒。 9. The method of mango puree preparation according to claim 8, wherein the awn Jinhuang mango cultivars.
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