CN106306637A - Method for producing delicious fruit product - Google Patents
Method for producing delicious fruit product Download PDFInfo
- Publication number
- CN106306637A CN106306637A CN201510344024.3A CN201510344024A CN106306637A CN 106306637 A CN106306637 A CN 106306637A CN 201510344024 A CN201510344024 A CN 201510344024A CN 106306637 A CN106306637 A CN 106306637A
- Authority
- CN
- China
- Prior art keywords
- fruit
- weight ratio
- semen coicis
- fruit product
- herba bromi
- 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.)
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- 238000000034 method Methods 0.000 claims abstract description 22
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
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- 101100381999 Mus musculus Tbc1d32 gene Proteins 0.000 claims description 15
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- 238000002156 mixing Methods 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 244000157072 Hylocereus undatus Species 0.000 claims description 5
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
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- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
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- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000029087 digestion Effects 0.000 abstract description 3
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- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
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- 235000015067 sauces Nutrition 0.000 abstract 1
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- 230000035882 stress Effects 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 235000001465 calcium Nutrition 0.000 description 2
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- 235000018102 proteins Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
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- 239000011716 vitamin B2 Substances 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000000716 Durio zibethinus Species 0.000 description 1
- 235000006025 Durio zibethinus Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
The invention discloses a method for producing a delicious fruit product. The method comprises the following steps: 1) pre-treating the fruits; 2) preparing a coix seed and oat broth; 3) burdening; 4) concentrating; and 5) sterilization for bottling. The method mixes a plurality of fruits, a jam contains abundant nutrition components such as active protein, vitamin and amino acid, the composite nutrition value is 3-4 times than that of single apple, the fruit product has dual health care values of fruits and an agricultural product, and is suitable to people of all ages, the produced jam has the advantages of sweet and sour taste, fine sauce, appropriate viscosity, and is helpful for promoting digestion and appetizing, the production method is simple, the eating method is convenient, and the storage is easy.
Description
Technical field
The invention belongs to fruit jam technical field, be specifically related to the manufacture method of delicious fruit product.
Background technology
Fruit jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making fruit jam is a kind of method preserving fruit for a long time.It is mainly used to be applied on bread or toast edible.Sugar-free fruit jam, par fruit jam or special fruit jam (such as: Durio Zibethinus murr, Fructus Ananadis comosi), will use colloid.
The content of the nutritional labeling of Rhizoma Dioscoreae esculentae such as carotene, vitamin B1, B2, C and the mineral such as ferrum, calcium is all higher than rice and wheat flour.The hydrolysis prods of sweet potato starch has dextrin, maltose, fructose, glucose etc., Africa, the Countries in Asia to make staple food with this；Additionally can make the food such as vermicelli, cake.
Containing nutrient substance such as substantial amounts of saccharide, protein, organic acid, pectin in sarcocarp.Additionally, possibly together with mineral and the part trace element of the needed by human such as abundant vitamin B1, B2, C, PP and calcium, phosphorus, ferrum, potassium, zinc, chromium in fruit.Often eating fruit and can improve skin blood supply, nutrition skin etc. acts on, and significantly improves body immunity, has effect of slow down aging, looks improving and the skin nourishing.Therefore, the manufacture method of the delicious fruit product of invention, prepare all-ages good to eat fruit jam and have important practical significance.
Summary of the invention
It is an object of the invention to provide the manufacture method of delicious fruit product, prepared fruit jam has health value, all-ages, sour and sweet palatability, contributes to digestion appetizing, and manufacture method is simple, it is easy to storage.
The technical scheme that the present invention takes is:
The manufacture method of delicious fruit product, it is characterised in that comprise the steps:
(1) fruit pretreatment: take fresh Fructus Mali pumilae, Fructus actinidiae chinensis, Fructus Melo, Hylocereus undatus according to weight ratio 2:1:4:5, cleans after peeling, is broken into the fragment of 3-6mm；
(2) Semen Coicis Herba bromi japonici fermentation liquid: the dry Semen Coicis Herba bromi japonici of choosing is according to weight ratio 3:5, pulverizing, and the mixing that adds water is brewed into pasty state, adds yeast and controls temperature 21-24 DEG C, ferments 3-5 days；
(3) dispensing: fruit pieces is put into beater making beating, takes making beating liquid and the mixing of Semen Coicis Herba bromi japonici fermentation liquid according to weight ratio 5:1, adds 0.6-0.8% food additive and the Mel of 4-6%, at a temperature of 65-75 DEG C, heat 5-7 minute；
(4) concentrate: under vacuum, Stress control, at 0.1-0. 15Mpa, carries out concentration 15-20min；
(5) sterilization fill: sterilize at 100 DEG C 5-7min, is quickly cooled to less than 40 DEG C, is filled to while hot in the vial of boiling water sterilizing after sterilization, sealing.
The described concentration process in step (4) should ceaselessly stir.
The invention have the benefit that
1, various fruits is mixed by the present invention, and containing nutritional labelings such as abundant activated protein, vitamin, aminoacid in fruit jam, compound nutritional value is 3-4 times of the single fruit of Fructus Mali pumilae, all-ages.
2, the fruit jam that the inventive method makes, sour and sweet palatability, contributes to digestion appetizing, and manufacture method is simple and instant, it is easy to storage.
Detailed description of the invention
Embodiment 1
The manufacture method of delicious fruit product, it is characterised in that comprise the steps:
(1) fruit pretreatment: take fresh Fructus Mali pumilae, Fructus actinidiae chinensis, Fructus Melo, Hylocereus undatus according to weight ratio 2:1:4:5, cleans after peeling, is broken into the fragment of 3mm；
(2) Semen Coicis Herba bromi japonici fermentation liquid: the dry Semen Coicis Herba bromi japonici of choosing is according to weight ratio 3:5, pulverizing, and the mixing that adds water is brewed into pasty state, adds yeast and controls temperature 21 DEG C, ferments 3 days；
(3) dispensing: fruit pieces is put into beater making beating, takes making beating liquid and the mixing of Semen Coicis Herba bromi japonici fermentation liquid according to weight ratio 5:1, adds the Mel of 0.6% food additive and 4%, at a temperature of 65 DEG C, heat 5 minutes；
(4) concentrate: under vacuum, Stress control, at 0.1Mpa, carries out concentration 15min；
(5) sterilization fill: sterilize at 100 DEG C 5min, is quickly cooled to less than 40 DEG C, is filled to while hot in the vial of boiling water sterilizing after sterilization, sealing.
The described concentration process in step (4) should ceaselessly stir.
Embodiment 2
The manufacture method of delicious fruit product, it is characterised in that comprise the steps:
(1) fruit pretreatment: take fresh Fructus Mali pumilae, Fructus actinidiae chinensis, Fructus Melo, Hylocereus undatus according to weight ratio 2:1:4:5, cleans after peeling, is broken into the fragment of 4.5mm；
(2) Semen Coicis Herba bromi japonici fermentation liquid: the dry Semen Coicis Herba bromi japonici of choosing is according to weight ratio 3:5, pulverizing, and the mixing that adds water is brewed into pasty state, adds yeast and controls temperature 22.5 DEG C, ferments 4 days；
(3) dispensing: fruit pieces is put into beater making beating, takes making beating liquid and the mixing of Semen Coicis Herba bromi japonici fermentation liquid according to weight ratio 5:1, adds the Mel of 0.7% food additive and 5%, at a temperature of 70 DEG C, heat 6 minutes；
(4) concentrate: under vacuum, Stress control, at 0.12Mpa, carries out concentration 18min；
(5) sterilization fill: sterilize at 100 DEG C 6min, is quickly cooled to less than 40 DEG C, is filled to while hot in the vial of boiling water sterilizing after sterilization, sealing.
The described concentration process in step (4) should ceaselessly stir.
Embodiment 3
The manufacture method of delicious fruit product, it is characterised in that comprise the steps:
(1) fruit pretreatment: take fresh Fructus Mali pumilae, Fructus actinidiae chinensis, Fructus Melo, Hylocereus undatus according to weight ratio 2:1:4:5, cleans after peeling, is broken into the fragment of 3-6mm；
(2) Semen Coicis Herba bromi japonici fermentation liquid: the dry Semen Coicis Herba bromi japonici of choosing is according to weight ratio 3:5, pulverizing, and the mixing that adds water is brewed into pasty state, adds yeast and controls temperature 24 DEG C, ferments 5 days；
(3) dispensing: fruit pieces is put into beater making beating, takes making beating liquid and the mixing of Semen Coicis Herba bromi japonici fermentation liquid according to weight ratio 5:1, adds the Mel of 0.8% food additive and 6%, at a temperature of 75 DEG C, heat 7 minutes；
(4) concentrate: under vacuum, Stress control, at 0. 15Mpa, carries out concentration 20min；
(5) sterilization fill: sterilize at 100 DEG C 7min, is quickly cooled to less than 40 DEG C, is filled to while hot in the vial of boiling water sterilizing after sterilization, sealing.
The described concentration process in step (4) should ceaselessly stir.
Claims (2)
1. the manufacture method of delicious fruit product, it is characterised in that comprise the steps:
(1) fruit pretreatment: take fresh Fructus Mali pumilae, Fructus actinidiae chinensis, Fructus Melo, Hylocereus undatus according to weight ratio 2:1:4:5, cleans after peeling, is broken into the fragment of 3-6mm；
(2) Semen Coicis Herba bromi japonici fermentation liquid: the dry Semen Coicis Herba bromi japonici of choosing is according to weight ratio 3:5, pulverizing, and the mixing that adds water is brewed into pasty state, adds yeast and controls temperature 21-24 DEG C, ferments 3-5 days；
(3) dispensing: fruit pieces is put into beater making beating, takes making beating liquid and the mixing of Semen Coicis Herba bromi japonici fermentation liquid according to weight ratio 5:1, adds 0.6-0.8% food additive and the Mel of 4-6%, at a temperature of 65-75 DEG C, heat 5-7 minute；
(4) concentrate: under vacuum, Stress control is at 0.1-0.
15Mpa, carries out concentration 15-20min；
(5) sterilization fill: sterilize at 100 DEG C 5-7min, is quickly cooled to less than 40 DEG C, is filled to while hot in the vial of boiling water sterilizing after sterilization, sealing.
The manufacture method of delicious fruit product the most according to claim 1, it is characterised in that should ceaselessly stir in the described concentration process in step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510344024.3A CN106306637A (en) | 2015-06-22 | 2015-06-22 | Method for producing delicious fruit product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510344024.3A CN106306637A (en) | 2015-06-22 | 2015-06-22 | Method for producing delicious fruit product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306637A true CN106306637A (en) | 2017-01-11 |
Family
ID=57728890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510344024.3A Pending CN106306637A (en) | 2015-06-22 | 2015-06-22 | Method for producing delicious fruit product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306637A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
-
2015
- 2015-06-22 CN CN201510344024.3A patent/CN106306637A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236175A (en) * | 2019-07-05 | 2019-09-17 | 福建省农业科学院农业工程技术研究所 | A kind of Semen Coicis rich in Pleurotus eryngii erythrothioneine smears sauce and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |
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| WD01 | Invention patent application deemed withdrawn after publication |