CN105146248A - 红枣猕猴桃果酱 - Google Patents

红枣猕猴桃果酱 Download PDF

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CN105146248A
CN105146248A CN201510484318.6A CN201510484318A CN105146248A CN 105146248 A CN105146248 A CN 105146248A CN 201510484318 A CN201510484318 A CN 201510484318A CN 105146248 A CN105146248 A CN 105146248A
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jam
kiwi
red
red jujube
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • 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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

一种红枣猕猴桃果酱，猕猴桃放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成猕猴桃提取物；红枣放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成红枣果糖含量达50％以上的红枣提取物。在重量比90.1％的红枣提取物中加入重量比3.0％白糖、重量比6.3％蜂蜜搅拌，加入重量比0.1％柠檬汁水果调味剂缓缓搅拌，加入重量比0.3-0.5％明胶搅拌成红枣提取物果酱。在重量比40.0％左右的红枣提取物果酱里加入重量比60.0％左右的猕猴桃提取物搅拌成不含防腐剂的红枣猕猴桃提取物果酱。

Description

红枣猕猴桃果酱
技术领域本发明涉及一种食品领域红枣猕猴桃果酱。
背景技术果酱有多种，与红枣提取物组合的果酱市场上还未见到，特别是红枣果糖含量高达50％以上的红枣猕猴桃提取物果酱更是没有。
发明内容为填补红枣猕猴桃提取物果酱市场的空白，本发明提供一种红枣猕猴桃果酱，口感良好，风味纯正，营养保健。解决其技术问题所采用的技术的方案是：猕猴桃放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成猕猴桃提取物；红枣放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成红枣果糖含量达50％以上的红枣提取物。在重量比90.1％的红枣提取物中加入重量比3.0％白糖、重量比6.3％蜂蜜搅拌，加入重量比0.1％柠檬汁水果调味剂缓缓搅拌，加入重量比0.3-0.5％明胶搅拌成红枣提取物果酱。在重量比40.0％左右的红枣提取物果酱里加入重量比60.0％左右的猕猴桃提取物搅拌成不含防腐剂的红枣猕猴桃提取物果酱。
实施方式以下对本发明红枣猕猴桃果酱的具体实施方式作详细说明。
实施例1猕猴桃放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成猕猴桃提取物。
实施例2红枣放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成红枣果糖含量达50％以上的红枣提取物。
实施例3在重量比90.1％的红枣提取物中加入重量比3.0％白糖、重量比6.3％蜂蜜搅拌，加入重量比0.1％柠檬汁水果调味剂缓缓搅拌，加入重量比0.3-0.5％明胶搅拌成红枣提取物果酱。
实施例4在重量比40.0％左右的红枣提取物果酱里加入重量比60％左右的猕猴桃提取物搅拌成不含防腐剂的红枣猕猴桃提取物果酱。

Claims (3)

1.一种红枣猕猴桃果酱，包括红枣提取物果酱，猕猴桃提取物，其特征在于：在重量比40.0％红枣提取物果酱里加入重量比60.0％猕猴桃提取物搅拌成不含防腐剂的红枣猕猴桃提取物果酱。
2.根据权利要求1所述的红枣猕猴桃果酱，其特征在于：猕猴桃放入离子水中煮沸60分钟，冷却至45℃保持60分钟以上，过滤机过滤掉杂质，真空低温浓缩成猕猴桃提取物。
3.根据权利要求1所述的红枣猕猴桃果酱，其特征在于：在重量比90.1％的红枣提取物中加入重量比3.0％白糖、重量比6.3％蜂蜜搅拌，加入重量比0.1％柠檬汁水果调味剂缓缓搅拌，加入重量比0.3-0.5％明胶搅拌成红枣提取物果酱。
CN201510484318.6A 2015-04-24 2015-08-01 红枣猕猴桃果酱 Pending CN105146248A (zh)

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CN201510197106.XA Withdrawn CN104757349A (zh) 2015-04-24 2015-04-24 红枣果酱
CN201510468949.9A Pending CN105076927A (zh) 2015-04-24 2015-07-29 红枣果酱
CN201510484316.7A Pending CN105076929A (zh) 2015-04-24 2015-08-01 红枣桑葚果酱
CN201510484317.1A Pending CN105146247A (zh) 2015-04-24 2015-08-01 红枣山楂果酱
CN201510484318.6A Pending CN105146248A (zh) 2015-04-24 2015-08-01 红枣猕猴桃果酱
CN201510484290.6A Pending CN104996855A (zh) 2015-04-24 2015-08-01 红枣山药果酱
CN201510484289.3A Pending CN105192494A (zh) 2015-04-24 2015-08-01 红枣枇杷果酱
CN201510484319.0A Pending CN105053764A (zh) 2015-04-24 2015-08-01 红枣蓝莓果酱

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CN201510468949.9A Pending CN105076927A (zh) 2015-04-24 2015-07-29 红枣果酱
CN201510484316.7A Pending CN105076929A (zh) 2015-04-24 2015-08-01 红枣桑葚果酱
CN201510484317.1A Pending CN105146247A (zh) 2015-04-24 2015-08-01 红枣山楂果酱

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CN201510484319.0A Pending CN105053764A (zh) 2015-04-24 2015-08-01 红枣蓝莓果酱

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2016206303A1 (zh) * 2015-06-26 2016-12-29 付建设 红枣猕猴桃果酱

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Publication number Priority date Publication date Assignee Title
CN104757349A (zh) * 2015-04-24 2015-07-08 付建设 红枣果酱
WO2016206304A1 (zh) * 2015-06-26 2016-12-29 付建设 红枣山楂果酱
CN105475937A (zh) * 2015-12-22 2016-04-13 山东农业大学 一种固态发酵黑枣枣酱及制备方法
CN106072236A (zh) * 2016-06-08 2016-11-09 句容市东方紫酒业有限公司 一种桑葚果酱及其制备方法
CN106360530A (zh) * 2016-08-26 2017-02-01 浙江奇异鸟生物科技有限公司 一种蓝莓酱制备方法
CN106616102A (zh) * 2016-09-30 2017-05-10 佛山市融信通企业咨询服务有限公司 一种山捻子桑葚饮料及其制备方法
CN107927784B (zh) * 2017-12-15 2021-02-05 齐鲁工业大学 果桑浸提浆制膏工艺优化研究
CN110179080A (zh) * 2019-06-19 2019-08-30 蚌埠学院 火龙果红枣复合果酱及其制备方法
CN111109566A (zh) * 2019-08-14 2020-05-08 西藏自治区农牧科学院农业研究所 一种西藏蜂蜜果酱及其制备方法
CN111938120A (zh) * 2020-08-31 2020-11-17 广州市凯虹香精香料有限公司 有机无硫磺熏制干红枣片制备红枣果酱的方法

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WO2016169272A1 (zh) 2016-10-27
CN105192494A (zh) 2015-12-30
CN105146247A (zh) 2015-12-16
CN105053764A (zh) 2015-11-18
CN105076929A (zh) 2015-11-25
CN104996855A (zh) 2015-10-28
CN105076927A (zh) 2015-11-25
CN104757349A (zh) 2015-07-08

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