CN106213282A - Comprehensive fruit cream in a kind of torrid zone and preparation method thereof - Google Patents
Comprehensive fruit cream in a kind of torrid zone and preparation method thereof Download PDFInfo
- Publication number
- CN106213282A CN106213282A CN201610576975.8A CN201610576975A CN106213282A CN 106213282 A CN106213282 A CN 106213282A CN 201610576975 A CN201610576975 A CN 201610576975A CN 106213282 A CN106213282 A CN 106213282A
- Authority
- CN
- China
- Prior art keywords
- ananadis comosi
- fructus ananadis
- white sugar
- water
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 239000006071 cream Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- 229930006000 Sucrose Natural products 0.000 claims abstract description 30
- 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 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 14
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 14
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 16
- 241001093152 Mangifera Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- 238000010411 cooking Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241001075561 Fioria Species 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 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
Abstract
Comprehensive fruit cream in a kind of torrid zone and preparation method thereof, belongs to food processing technology field.The comprehensive fruit cream in this torrid zone, including following components: endure stain Fructus Ananadis comosi 20 30%, white sugar 20 30%, Passifolra edulis oleo stock 10 20%, mango juice 10 15%, water 5 15%, AJC 1 10%, orange concentrated juice 1 10%, citric acid 0.1 0.5%, sodium citrate 0.01 0.1%, DL malic acid 0.01 0.05%, Sal 0.01 0.05% and edible essence 0.05 0.15%.The product that the present invention obtains is by the natural delicate fragrance perfect combination of various fruits, and flavour is mellow, gives off a strong fragrance, and that both can experience after brewing that fruit juice brings is salubrious, the sense of fulfillment that the sarcocarp can enjoyed again brings.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to comprehensive fruit cream in a kind of torrid zone and preparation method thereof.
Background technology
Fruit jam in the market is owing to being limited by production technology, and taste is more single, the most often
Can cause the loss of nutritive value, and this type of fruit sauce mouthfeel is the fullest, invisible sarcocarp, color is poor.Along with people are raw
Flat the gradually stepping up of running water, people also gradually step up for food nutrition and diversified demand, and existing fruit jam is the most gradually
The diversified demand of people can not be met.
Summary of the invention
The problem existed for prior art, it is an object of the invention to design provide the comprehensive fruit cream in a kind of torrid zone and
The technical scheme of preparation method.
The comprehensive fruit cream in described a kind of torrid zone, it is characterised in that include following components:
Endure stain Fructus Ananadis comosi 20-30%, white sugar 20-30%, Passifolra edulis oleo stock 10-20%, mango juice 10-15%, water 5-15%, Fructus Mali pumilae
Concentrated juice 1-10%, orange concentrated juice 1-10%, citric acid 0.1-0.5%, sodium citrate 0.01-0.1%, DL-malic acid 0.01-
0.05%, Sal 0.01-0.05% and edible essence 0.05-0.15%.
The comprehensive fruit cream in described a kind of torrid zone, it is characterised in that include following components:
Endure stain Fructus Ananadis comosi 22-28%, white sugar 22-28%, Passifolra edulis oleo stock 12-16%, mango juice 12-14%, water 6-12%, Fructus Mali pumilae
Concentrated juice 2-8%, orange concentrated juice 2-8%, citric acid 0.2-0.4%, sodium citrate 0.05-0.08%, DL-malic acid 0.02-
0.04%, Sal 0.02-0.04% and edible essence 0.08-0.12%.
The described comprehensive fruit cream in a kind of torrid zone, it is characterised in that described stain Fructus Ananadis comosi of enduring is prepared by following steps: take
Fructus Ananadis comosi fourth is put in agitated kettle, is that 1:5:10 is sequentially added into water and white sugar, heated and stirred by water, Fructus Ananadis comosi fourth and white sugar weight
Dissolving to white sugar, continue heating and cooking 2-3 hour, to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches 65-75Brix, closes and steams
Vapour and stirring, obtain after cooling enduring stain Fructus Ananadis comosi.
The preparation method of described a kind of torrid zone comprehensive fruit cream, it is characterised in that comprise the following steps:
1) take Fructus Ananadis comosi fourth and put in agitated kettle, be that 1:5:10 is sequentially added into water and white sugar by water, Fructus Ananadis comosi fourth and white sugar weight,
Heated and stirred is dissolved to white sugar, continues heating and cooking 2-3 hour, and to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches 65-
75Brix, steam off and stirring, obtain after cooling enduring stain Fructus Ananadis comosi；
2) in fan leaf type agitated kettle, it is sequentially added into the water of described formula ratio, endures stain Fructus Ananadis comosi, Passifolra edulis oleo stock and white sugar, open
Stirring and steam, steam off after being heated to 100 DEG C, be incubated 10-15 minute；
3) in step 2) material that obtains is sequentially added into the mango juice of described formula ratio, orange concentrated juice and Fructus Mali pumilae concentrates
Juice, stirs, and is heated to 90-95 DEG C and is incubated 4-8 minute；
4) in the material that step 3) obtains, the citric acid of described formula ratio, sodium citrate, DL-malic acid and food it are sequentially added into
Salt, is evenly stirred until and is completely dissolved, and puts in cooling tank, opens stirring and cooling water；
5) when temperature is down to 55-65 DEG C in cooling tank, add the edible essence of described formula ratio, stir 5-15 minute, detection
Index, qualified after carry out fill.
The preparation method of described a kind of torrid zone comprehensive fruit cream, it is characterised in that Fructus Ananadis comosi fourth size in described step 1)
It is 8 × 8 × 8mm.
In the present invention, Passifolra edulis oleo stock and mango juice are concentrated by the production and sales of fruital garden, Guangxi Food Co., Ltd, Fructus Mali pumilae
Juice is by the production and sales of Xiamen Da Chuan Food Co., Ltd, and orange concentrated juice is produced pin by Lian Feng raw-food material (Shanghai) Co., Ltd.
Sell.
The present invention selects the fresh fruits such as Fructus Ananadis comosi, Passifolra edulis, Fructus Mangifera Indicae to be primary raw material, is aided with orange, Fructus Mali pumilae etc. and concentrates fruit
Juice, is combined by process conditions and optimizes, and the comprehensive fruit cream in a kind of torrid zone accurately controlling to prepare of technological parameter.This
The bright product obtained is by the natural delicate fragrance perfect combination of various fruits, and flavour is mellow, gives off a strong fragrance, and both can experience fruit after brewing
It is salubrious that juice brings, the sense of fulfillment that the sarcocarp can enjoyed again brings.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1: endure the preparation of stain Fructus Ananadis comosi
The Fructus Ananadis comosi fourth taking 8 × 8 × 8mm size is put in agitated kettle, is that 1:5:10 adds successively by water, Fructus Ananadis comosi fourth and white sugar weight
Entering water and white sugar, heated and stirred to white sugar is dissolved, and continues heating and cooking 2 hours, and to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches
To 70Brix, steam off and stirring, obtain after cooling enduring stain Fructus Ananadis comosi.
Embodiment 2: endure the preparation of stain Fructus Ananadis comosi
The Fructus Ananadis comosi fourth taking 8 × 8 × 8mm size is put in agitated kettle, is that 1:5:10 adds successively by water, Fructus Ananadis comosi fourth and white sugar weight
Entering water and white sugar, heated and stirred to white sugar is dissolved, and continues heating and cooking 3 hours, and to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches
To 75Brix, steam off and stirring, obtain after cooling enduring stain Fructus Ananadis comosi.
Embodiment 3: the comprehensive fruit cream in a kind of torrid zone
1) dispensing: endure stain Fructus Ananadis comosi 28%(embodiment 1 and prepare), white sugar 25%, Passifolra edulis oleo stock 15%, mango juice 12%, water
10%, AJC 4%, orange concentrated juice 5.4%, citric acid 0.4%, sodium citrate 0.07%, DL-malic acid 0.02%, Sal
0.01% and edible essence 0.1%；
2) in fan leaf type agitated kettle, it is sequentially added into the water of formula ratio, endures stain Fructus Ananadis comosi, Passifolra edulis oleo stock and white sugar, open stirring
And steam, steam off after being heated to 100 DEG C, it is incubated 15 minutes；
3) in step 2) material that obtains is sequentially added into the mango juice of formula ratio, orange concentrated juice and AJC, stir
Mix uniformly, be heated to 90 DEG C and be incubated 5 minutes；
4) in the material that step 3) obtains, it is sequentially added into the citric acid of formula ratio, sodium citrate, DL-malic acid and Sal, stirs
Mix uniformly to being completely dissolved, put in cooling tank, open stirring and cooling water；
5) when temperature is down to 60 DEG C in cooling tank, add the edible essence of formula ratio, stir 10 minutes, Testing index, qualified
After carry out fill.
Embodiment 4: the comprehensive fruit cream in a kind of torrid zone
1) dispensing: endure stain Fructus Ananadis comosi 23%(embodiment 2 and prepare), white sugar 30%, Passifolra edulis oleo stock 10%, mango juice 10%, water
15%, AJC 10%, orange concentrated juice 1.3%, citric acid 0.5%, sodium citrate 0.05%, DL-malic acid 0.05%, Sal
0.05% and edible essence 0.05%；
2) in fan leaf type agitated kettle, it is sequentially added into the water of formula ratio, endures stain Fructus Ananadis comosi, Passifolra edulis oleo stock and white sugar, open stirring
And steam, steam off after being heated to 100 DEG C, it is incubated 10 minutes；
3) in step 2) material that obtains is sequentially added into the mango juice of formula ratio, orange concentrated juice and AJC, stir
Mix uniformly, be heated to 95 DEG C and be incubated 4 minutes；
4) in the material that step 3) obtains, it is sequentially added into the citric acid of formula ratio, sodium citrate, DL-malic acid and Sal, stirs
Mix uniformly to being completely dissolved, put in cooling tank, open stirring and cooling water；
5) when in cooling tank, temperature is down to 65 DEG C, add formula ratio edible essence, stir 5 minutes, Testing index, qualified after
Carry out fill.
Embodiment 5: the comprehensive fruit cream in a kind of torrid zone
1) dispensing: endure stain Fructus Ananadis comosi 28%(embodiment 1 and prepare), white sugar 22%, Passifolra edulis oleo stock 16%, mango juice 12%, water 6%,
AJC 8%, orange concentrated juice 7.56%, citric acid 0.2%, sodium citrate 0.08%, DL-malic acid 0.04%, Sal
0.04% and edible essence 0.08%；
2) in fan leaf type agitated kettle, it is sequentially added into the water of formula ratio, endures stain Fructus Ananadis comosi, Passifolra edulis oleo stock and white sugar, open stirring
And steam, steam off after being heated to 100 DEG C, it is incubated 12 minutes；
3) in step 2) material that obtains is sequentially added into the mango juice of formula ratio, orange concentrated juice and AJC, stir
Mix uniformly, be heated to 90 DEG C and be incubated 6 minutes；
4) in the material that step 3) obtains, it is sequentially added into the citric acid of formula ratio, sodium citrate, DL-malic acid and Sal, stirs
Mix uniformly to being completely dissolved, put in cooling tank, open stirring and cooling water；
5) when in cooling tank, temperature is down to 65 DEG C, add formula ratio edible essence, stir 5 minutes, Testing index, qualified after
Carry out fill.
Claims (5)
1. a torrid zone comprehensive fruit cream, it is characterised in that include following components:
Endure stain Fructus Ananadis comosi 20-30%, white sugar 20-30%, Passifolra edulis oleo stock 10-20%, mango juice 10-15%, water 5-15%, Fructus Mali pumilae
Concentrated juice 1-10%, orange concentrated juice 1-10%, citric acid 0.1-0.5%, sodium citrate 0.01-0.1%, DL-malic acid 0.01-
0.05%, Sal 0.01-0.05% and edible essence 0.05-0.15%.
2. the comprehensive fruit cream in the torrid zone as claimed in claim 1 a kind of, it is characterised in that include following components:
Endure stain Fructus Ananadis comosi 22-28%, white sugar 22-28%, Passifolra edulis oleo stock 12-16%, mango juice 12-14%, water 6-12%, Fructus Mali pumilae
Concentrated juice 2-8%, orange concentrated juice 2-8%, citric acid 0.2-0.4%, sodium citrate 0.05-0.08%, DL-malic acid 0.02-
0.04%, Sal 0.02-0.04% and edible essence 0.08-0.12%.
3. the comprehensive fruit cream in a kind of torrid zone as claimed in claim 1 or 2, it is characterised in that described endures stain Fructus Ananadis comosi by following
Step prepares: takes Fructus Ananadis comosi fourth and puts in agitated kettle, is that 1:5:10 is sequentially added into water and white sand by water, Fructus Ananadis comosi fourth and white sugar weight
Sugar, heated and stirred to white sugar is dissolved, and continues heating and cooking 2-3 hour, and to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches 65-
75Brix, steam off and stirring, obtain after cooling enduring stain Fructus Ananadis comosi.
The preparation method of a kind of torrid zone the most as claimed in claim 1 or 2 comprehensive fruit cream, it is characterised in that include following step
Rapid:
1) take Fructus Ananadis comosi fourth and put in agitated kettle, be that 1:5:10 is sequentially added into water and white sugar by water, Fructus Ananadis comosi fourth and white sugar weight,
Heated and stirred is dissolved to white sugar, continues heating and cooking 2-3 hour, and to the fully transparent shape of Fructus Ananadis comosi fourth, pol reaches 65-
75Brix, steam off and stirring, obtain after cooling enduring stain Fructus Ananadis comosi；
2) in fan leaf type agitated kettle, it is sequentially added into the water of described formula ratio, endures stain Fructus Ananadis comosi, Passifolra edulis oleo stock and white sugar, open
Stirring and steam, steam off after being heated to 100 DEG C, be incubated 10-15 minute；
3) in step 2) material that obtains is sequentially added into the mango juice of described formula ratio, orange concentrated juice and Fructus Mali pumilae concentrates
Juice, stirs, and is heated to 90-95 DEG C and is incubated 4-8 minute；
4) in the material that step 3) obtains, the citric acid of described formula ratio, sodium citrate, DL-malic acid and food it are sequentially added into
Salt, is evenly stirred until and is completely dissolved, and puts in cooling tank, opens stirring and cooling water；
5) when temperature is down to 55-65 DEG C in cooling tank, add the edible essence of described formula ratio, stir 5-15 minute, detection
Index, qualified after carry out fill.
The preparation method of a kind of torrid zone the most as claimed in claim 4 comprehensive fruit cream, it is characterised in that in described step 1)
Fructus Ananadis comosi fourth size is 8 × 8 × 8mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610576975.8A CN106213282A (en) | 2016-07-21 | 2016-07-21 | Comprehensive fruit cream in a kind of torrid zone and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610576975.8A CN106213282A (en) | 2016-07-21 | 2016-07-21 | Comprehensive fruit cream in a kind of torrid zone and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213282A true CN106213282A (en) | 2016-12-14 |
Family
ID=57531334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610576975.8A Pending CN106213282A (en) | 2016-07-21 | 2016-07-21 | Comprehensive fruit cream in a kind of torrid zone and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213282A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
| RU2787589C1 (en) * | 2022-03-25 | 2023-01-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Pastille production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102843912A (en) * | 2010-03-12 | 2012-12-26 | 热尔韦法国达能公司 | Process for the preparation of stable and homogeneous fruit preparation |
-
2016
- 2016-07-21 CN CN201610576975.8A patent/CN106213282A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102843912A (en) * | 2010-03-12 | 2012-12-26 | 热尔韦法国达能公司 | Process for the preparation of stable and homogeneous fruit preparation |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170094A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum filling |
| RU2787589C1 (en) * | 2022-03-25 | 2023-01-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Pastille production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Applicant after: Hangzhou meate mellow Food Co., Ltd. Address before: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Applicant before: HANGZHOU JIAHE FOOD CO., LTD. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |