CN107692143A - 一种香蕉果酱 - Google Patents
一种香蕉果酱 Download PDFInfo
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- CN107692143A CN107692143A CN201711155456.5A CN201711155456A CN107692143A CN 107692143 A CN107692143 A CN 107692143A CN 201711155456 A CN201711155456 A CN 201711155456A CN 107692143 A CN107692143 A CN 107692143A
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 4
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- 230000035764 nutrition Effects 0.000 description 3
- 241000234295 Musa Species 0.000 description 2
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Classifications
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种香蕉果酱，由以下重量份的成分组成：香蕉15‑20份、黄樟2‑4份、白千层3‑6份、芝麻油1‑5份、苦参油2‑4份、素肉粉1‑3份、甘草1‑5份、阿斯巴甜1‑3份、莲雾1‑3份、麦芽糖菊粉1‑3份、葡萄糖酸2‑7份、葡萄籽油3‑5份、葫芦巴油2‑4份、薄荷1‑10份及柠檬2‑10份。本发明有利于推广应用。
Description
技术领域
本发明涉及果酱技术领域，具体而言，涉及一种香蕉果酱。
背景技术
果酱是把水果、糖及酸度调节剂混合后，用超过100℃温度熬制而成的凝胶物质，也叫果子酱，目前果酱的调制通常只使用单一的水果制成，而且在加工工艺中，为了改善食品品质的色泽、气味或调整食物口感及延长保存时间，往往在果酱中加入多种食品添加剂，破坏了水果本身的营养价值，现有市场上的果酱组成成分单一，营养不均衡，人们长期食用不利于身体健康，随着人们生活水平的不断提高，人们越来越重视食物的营养价值，现有的果酱也难以满足人们的要求。
发明内容
本发明的目的在于提供一种香蕉果酱，以解决现有技术的不足。
为实现本发明目的，采用的技术方案为：
一种香蕉果酱，其特征在于，由以下重量份的成分组成：香蕉15-20份、黄樟2-4份、白千层3-6份、芝麻油1-5份、苦参油2-4份、素肉粉1-3份、甘草1-5份、阿斯巴甜1-3份、莲雾1-3份、麦芽糖菊粉1-3份、葡萄糖酸2-7份、葡萄籽油3-5份、葫芦巴油2-4份、薄荷1-10份及柠檬2-10份。
进一步地，所述香蕉果酱由以下重量份的成分组成：香蕉16份、黄樟3份、白千层4份、芝麻油3份、苦参油2份、素肉粉2份、甘草3份、阿斯巴甜2份、莲雾1份、麦芽糖菊粉3份、葡萄糖酸3份、葡萄籽油4份、葫芦巴油3份、薄荷2份及柠檬3份。
本发明的有益效果是：
本发明的香蕉果酱原料丰富，营养均衡，香味浓郁，酸甜适口，细腻爽滑，稠而不粘，无任何添加剂，任何人群都能食用，能够增强免疫力。
具体实施方式
下面通过具体的实施例子对本发明做进一步的详细描述。
实施例1：
一种香蕉果酱，其特征在于，由以下重量份的成分组成：香蕉15-20份、黄樟2-4份、白千层3-6份、芝麻油1-5份、苦参油2-4份、素肉粉1-3份、甘草1-5份、阿斯巴甜1-3份、莲雾1-3份、麦芽糖菊粉1-3份、葡萄糖酸2-7份、葡萄籽油3-5份、葫芦巴油2-4份、薄荷1-10份及柠檬2-10份。
进一步地，所述香蕉果酱由以下重量份的成分组成：香蕉16份、黄樟3份、白千层4份、芝麻油3份、苦参油2份、素肉粉2份、甘草3份、阿斯巴甜2份、莲雾1份、麦芽糖菊粉3份、葡萄糖酸3份、葡萄籽油4份、葫芦巴油3份、薄荷2份及柠檬3份。
本发明的香蕉果酱原料丰富，营养均衡，香味浓郁，酸甜适口，细腻爽滑，稠而不粘，无任何添加剂，任何人群都能食用，能够增强免疫力。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种香蕉果酱，其特征在于，由以下重量份的成分组成：香蕉15-20份、黄樟2-4份、白千层3-6份、芝麻油1-5份、苦参油2-4份、素肉粉1-3份、甘草1-5份、阿斯巴甜1-3份、莲雾1-3份、麦芽糖菊粉1-3份、葡萄糖酸2-7份、葡萄籽油3-5份、葫芦巴油2-4份、薄荷1-10份及柠檬2-10份。
2.根据权利要求1所述的一种香蕉果酱，其特征在于，香蕉16份、黄樟3份、白千层4份、芝麻油3份、苦参油2份、素肉粉2份、甘草3份、阿斯巴甜2份、莲雾1份、麦芽糖菊粉3份、葡萄糖酸3份、葡萄籽油4份、葫芦巴油3份、薄荷2份及柠檬3份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711155456.5A CN107692143A (zh) | 2017-11-20 | 2017-11-20 | 一种香蕉果酱 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711155456.5A CN107692143A (zh) | 2017-11-20 | 2017-11-20 | 一种香蕉果酱 |
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| Publication Number | Publication Date |
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| CN107692143A true CN107692143A (zh) | 2018-02-16 |
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| CN201711155456.5A Withdrawn CN107692143A (zh) | 2017-11-20 | 2017-11-20 | 一种香蕉果酱 |
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| Country | Link |
|---|---|
| CN (1) | CN107692143A (zh) |
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- 2017-11-20 CN CN201711155456.5A patent/CN107692143A/zh not_active Withdrawn
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180216 |
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