CN106072187A - 桂花味泡苹果 - Google Patents
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- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 18
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 10
- 241000333181 Osmanthus Species 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000001110 calcium chloride Substances 0.000 claims abstract description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 9
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 8
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 8
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 8
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 8
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 7
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 235000019590 thick flavour Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 229940060038 chlorine Drugs 0.000 claims 1
- 235000017168 chlorine Nutrition 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000008030 elimination Effects 0.000 description 4
- 238000003379 elimination reaction Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- LLJZKKVYXXDWTB-UHFFFAOYSA-N acetic acid;sodium Chemical compound [Na].[Na].CC(O)=O LLJZKKVYXXDWTB-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
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- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种桂花味泡苹果,包括如下重量份的组分:水为1000份,苹果400‑600份,白糖80‑130份,干桂花1‑3份,麦芽糊精20‑40份,柠檬酸2‑3份,乙二胺四乙酸二钠0.5‑1份,安赛蜜0.1‑0.2份,氯化钙0.5‑1份,柠檬酸亚锡二钠0.05‑0.1份。本发明所泡制的桂花味苹果色泽美观,爽脆可口,桂花香味浓郁,深受消费者喜爱。
Description
技术领域
本发明涉及一种风味水果,尤其涉及一种桂花味泡苹果。
背景技术
苹果具有生津止渴、润肺除烦、健脾益胃等功效,且它可以降低人体的胆固醇含量,营养价值极高。其全面的营养又容易被人体消化吸收,备受消费者青睐。但目前市场上的苹果加工产品品种及口味单一,难以满足人们日益增长的消费需求。桂花不仅十里飘香,愉悦人们的心情,更具有健胃、散寒破结、化痰止咳之效,药用价值较高。因此,我们将桂花与苹果结合起来,研发出一种新型的脆度保存完好、色泽美观的桂花味泡苹果。
发明内容
本发明提供一种桂花味泡苹果,包括如下重量份的组分:水为1000份,苹果400-600份,白糖80-130份,干桂花1-3份,麦芽糊精20-40份,柠檬酸2-3份,乙二胺四乙酸二钠0.5-1份,安赛蜜0.1-0.2份,氯化钙0.5-1份,柠檬酸亚锡二钠0.05-0.1份。
本发明还提供一种桂花味泡苹果的泡制液,包括如下重量份的组分:水为1000份,白糖80-130份,干桂花1-3份,麦芽糊精20-40份,柠檬酸2-3份,乙二胺四乙酸二钠0.5-1份,安赛蜜0.1-0.2份,氯化钙0.5-1份,柠檬酸亚锡二钠0.05-0.1份。
本发明还提供一种桂花味泡苹果的泡制方法,包括如下步骤:(1)苹果的挑选、去皮:挑选果实新鲜、果形圆整、香味浓、外表无霉烂、无损伤的苹果,将其洗净,去皮,等分纵切八瓣后挖净籽核及梗蒂,用清水洗涤1-2次,然后浸入1%-2%的食盐水中;
(1)漂烫:锅中烧制开水,加入切好的苹果块焯制1-2min取出,再在70-80℃的热水中浸洗去杂,冷却备用;
(2)按配方分别称取白砂糖,干桂花,麦芽糊精,柠檬酸,乙二胺四乙酸二钠,安赛蜜,氯化钙和柠檬酸亚锡二钠,将其加入事先制备好的冷开水中,混匀;将兑制好的泡制液装入玻璃罐,然后加入冷却备用的苹果块,进行泡制(时间为25-30d)。
(3)加入0.5份山梨酸钾后,出坛,包装后杀菌,得产品。
有益效果
A.新型桂花味泡制苹果的研发,解决了苹果加工产品品种及口味单一的现状,满足了市场的需求。
B.通过秘制的苹果泡制水对苹果进行泡制,苹果的营养价值被很好地保留住,可以及时地为某些地区的人群提供所需的营养。解决了苹果在泡制后脆度不好的问题。本发明所泡制的桂花味苹果色泽美观,爽脆可口,桂花香味浓郁,深受消费者喜爱。
具体实施方式
实施例1、
(1)苹果的挑选、去皮:挑选果实新鲜、果形圆整、香味浓、外表无霉烂、无损伤的苹果,将其洗净,去皮,等分纵切八瓣后挖净籽核及梗蒂,用清水洗涤1-2次,然后浸入1%-2%的食盐水中。
(2)漂烫:锅中烧制开水,加入切好的苹果块焯制1-2min取出,再在70-80℃的热水中浸洗去杂,冷却备用。
(3)按配方分别称取白砂糖120g,干桂花2.5g,麦芽糊精30g,柠檬酸3g,乙二胺四乙酸二钠1g,安赛蜜0.2g,氯化钙1g和柠檬酸亚锡二钠0.1g,将其加入1000g事先制备好的冷开水中,混匀;将兑制好的泡制液装入玻璃罐,然后加入400g冷却备用的苹果块,进行泡制(时间为25-30d)。
(4)加入0.5份山梨酸钾后,出坛,包装后杀菌,再贮藏或运输。
实施例2、
(1)苹果的挑选、去皮:挑选果实新鲜、果形圆整、香味浓、外表无霉烂、无损伤的苹果,将其洗净,去皮,等分纵切八瓣后挖净籽核及梗蒂,用清水洗涤1-2次,然后浸入1%-2%的食盐水中。
(2)漂烫:锅中烧制开水,加入切好的苹果块焯制1-2min取出,再在70-80℃的热水中浸洗去杂,冷却备用。
(3)按配方分别称取白砂糖80g,干桂花1.5g,麦芽糊精20g,柠檬酸2g,乙二胺四乙酸二钠1g,安赛蜜0.1g,氯化钙1g和柠檬酸亚锡二钠0.1g,将其加入1000g事先制备好的冷开水中,混匀;将兑制好的泡制液装入玻璃罐,然后加入400g冷却备用的苹果块,进行泡制(时间为25-30d)。
(4)加入0.5份山梨酸钾后,出坛,包装后杀菌,再贮藏或运输。
实施例3、
(1)苹果的挑选、去皮:挑选果实新鲜、果形圆整、香味浓、外表无霉烂、无损伤的苹果,将其洗净,去皮,等分纵切八瓣后挖净籽核及梗蒂,用清水洗涤1-2次,然后浸入1%-2%的食盐水中。
(2)漂烫:锅中烧制开水,加入切好的苹果块焯制1-2min取出,再在70-80℃的热水中浸洗去杂,冷却备用。
(3)按配方分别称取白砂糖130g,干桂花3g,麦芽糊精40g,柠檬酸3g,乙二胺四乙酸二钠1g,安赛蜜0.1g,氯化钙1g和柠檬酸亚锡二钠0.1g,将其加入1000g事先制备好的冷开水中,混匀;将兑制好的泡制液装入玻璃罐,然后加入400g冷却备用的苹果块,进行泡制(时间为25-30d)。
(4)加入0.5份山梨酸钾后,出坛,包装后杀菌,再贮藏或运输。
Claims (4)
1.一种桂花味泡苹果,其特征在于,包括如下重量份的组分:水为1000份,苹果400-600份,白糖80-130份,干桂花1-3份,麦芽糊精20-40份,柠檬酸2-3份,乙二胺四乙酸二钠0.5-1份,安赛蜜0.1-0.2份,氯化钙0.5-1份,柠檬酸亚锡二钠0.05-0.1份。
2.一种桂花味泡苹果的泡制液,其特征在于,包括如下重量份的组分:水为1000份,白糖80-130份,干桂花1-3份,麦芽糊精20-40份,柠檬酸2-3份,乙二胺四乙酸二钠0.5-1份,安赛蜜0.1-0.2份,氯化钙0.5-1份,柠檬酸亚锡二钠0.05-0.1份。
3.如权利要求1所述一种桂花味泡苹果的泡制方法,其特征在于,包括如下步骤:
(1)苹果的挑选、去皮:挑选果实新鲜、果形圆整、香味浓、外表无霉烂、无损伤的苹果,将其洗净,去皮,等分纵切八瓣后挖净籽核及梗蒂,用清水洗涤1-2次,然后浸入1%-2%的食盐水中;
(2)漂烫:锅中烧制开水,加入切好的苹果块焯制1-2min取出,再在70-80℃的热水中浸洗去杂,冷却备用;
(3)按配方分别称取白砂糖,干桂花,麦芽糊精,柠檬酸,乙二胺四乙酸二钠,安赛蜜,氯化钙和柠檬酸亚锡二钠,将其加入事先制备好的冷开水中,混匀;将兑制好的泡制液装入玻璃罐,然后加入冷却备用的苹果块,进行泡制;
(4)加入0.5份山梨酸钾后,出坛,包装后杀菌,得产品。
4.如权利要求3所述泡制方法,其特征在于,泡制时间为25-30d。
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