CN107874063A - 一种速溶果粉 - Google Patents
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
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- 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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- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种速溶果粉,属于食品加工技术领域,主要包括以下原料:桑葚果肉80-100份、百香果肉8-12份、苹果肉8-12份、山楂果肉2-6份,其制备方法包括以下步骤:S1:按质量份提取果肉,混合并压榨出汁,果汁与果渣分离;S2:果汁加入2-4倍的25-30%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得。该速溶果粉用温、开水冲泡即可饮用,冲泡方便。该速溶果粉保持着原料果实的各种营养物质,冲泡出来的饮料口清甜爽口,是日常保健的最佳饮品。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种速溶果粉。
【背景技术】
桑葚(Mulberry)俗称桑果、桑枣,系桑科植物桑树的果实,味甜汁多,是人们常食的水果之一。桑葚具有天然生长、无任何污染的特点,所以被称为民间圣果。它含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、葡萄糖、蔗糖、果糖、苹果酸、钙、维生素B1、维生素B2、维生素C、尼克酸等成分,营养成分是苹果的5-6倍,葡萄的4倍,具有多种功效。经常使用,可以显著提高人体免疫力,具有延缓衰老、美容养颜的功效。新鲜的桑葚果不耐贮藏,有的加工成果脯或果干,但加工过程中营养成份损失较大。
广西的桑葚果资源丰富。将桑葚果进行深加工是充分提升其价值的有效途径。
【发明内容】
本发明旨在公开一种速溶果粉,主要包含有桑葚果。该速溶果粉具有耐贮藏,营养成份足,使用方便等特点,是日常保健的果品饮料。
本发明采取的技术方案:
一种速溶果粉,其主要包括有以下原料:桑葚果肉80-100份、百香果肉8-12份、苹果肉8-12份、山楂果肉2-6份,其制备方法包括以下步骤:
S1:挑选成熟的新鲜原料:桑葚果、百香果、苹果、山楂果,分别去皮去核制成果肉,按质量份提取果肉:桑葚果肉80-100份、百香果肉8-12份、苹果肉8-12份、山楂果肉2-6份,混合并压榨出汁,果汁与果渣分离;
S2:果汁加入2-4倍的25-30%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得所述一种速溶果粉。
该速溶果粉贮藏温度10-28℃为最佳。
使用方法:以温水或开水冲泡,最适冲泡温度为80-100℃。在杯中倒入适量温水或开水,通过物料A与物料B的不同比例混合调出个人喜爱口感即可。进一步地,加入适量的绿茶粉,口感更佳。
采用上述技术方案,具有以下优点:
1.该速溶果粉以桑葚果为主要原料,富含黄酮类、维生素C、维生素E、维生素B1、维生素B2、无机盐及氨基酸等营养素物质。
2.该速溶果粉制作全过程采用低温工艺制作,原有营养成份保持完好,用温、开水冲泡出来,口感鲜甜可口,适宜普遍人群,是日常保健的果品饮料。
3.经过浸提处理过程,过滤掉絮状物,使得品质稳定,口感爽口,可长期贮藏。
【具体实施方式】
以下结合具体的实施例对本发明作进一步详细地说明,值得注意的是,以下具体实施例仅用以说明本发明的技术方案,而非限定。
实施例1:
一种速溶果粉,其主要包括有以下原料:桑葚果肉80份、百香果肉8份、苹果肉8份、山楂果肉2份,其制备方法包括以下步骤:
S1:挑选成熟的新鲜原料:桑葚果、百香果、苹果、山楂果,分别去皮去核制成果肉,按质量份提取果肉:桑葚果肉80份、百香果肉8份、苹果肉8份、山楂果肉2份,混合并压榨出汁,果汁与果渣分离;
S2:果汁加入2-4倍的25%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得所述一种速溶果粉。
实施例2:
一种速溶果粉,其主要包括有以下原料:桑葚果肉90份、百香果肉10份、苹果肉10份、山楂果肉4份,其制备方法包括以下步骤:
S1:挑选成熟的新鲜原料:桑葚果、百香果、苹果、山楂果,分别去皮去核制成果肉,按质量份提取果肉:桑葚果肉90份、百香果肉10份、苹果肉10份、山楂果肉4份,混合并压榨出汁,果汁与果渣分离;
S2:果汁加入2-4倍的28%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得所述一种速溶果粉。
实施例3:
一种速溶果粉,其主要包括有以下原料:桑葚果肉100份、百香果肉12份、苹果肉12份、山楂果肉6份,其制备方法包括以下步骤:
S1:挑选成熟的新鲜原料:桑葚果、百香果、苹果、山楂果,分别去皮去核制成果肉,按质量份提取果肉:桑葚果肉100份、百香果肉12份、苹果肉12份、山楂果肉6份,混合并压榨出汁,果汁与果渣分离;
S2:果汁加入2-4倍的30%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得所述一种速溶果粉。
该速溶果粉贮藏温度10-28℃为最佳。
使用方法:以温水或开水冲泡,最适冲泡温度为80-100℃。在杯中倒入适量温水或开水,通过物料A与物料B的不同比例混合调出个人喜爱口感即可。进一步地,加入适量的绿茶粉,口感更佳,其质量比例为:速溶混合果粉:绿茶粉=1:(0.05-0.1)。
Claims (3)
1.一种速溶果粉,其特征在于,其主要包括有以下原料:桑葚果肉80-100份、百香果肉8-12份、苹果肉8-12份、山楂果肉2-6份,其制备方法包括以下步骤:
S1:挑选成熟的新鲜原料:桑葚果、百香果、苹果、山楂果,分别去皮去核制成果肉,按质量份提取果肉:桑葚果肉80-100份、百香果肉8-12份、苹果肉8-12份、山楂果肉2-6份,混合并压榨出汁,果汁与果渣分离;
S2:果汁加入2-4倍的25-30%乙醇溶液,摇匀混合,过滤絮状物,将滤汁真空浓缩并结晶,研磨成粉末得物料A;果渣通风晾干,气温温度为15-25℃,并研成粉末,过800-1000目筛得物料B,将物料A与物料B分别用真空容器密封贮藏即得所述一种速溶果粉。
2.如权利要求1所述的一种速溶果粉,其特征在于,包括以下原料:桑葚果肉90份、百香果肉10份、苹果肉10份、山楂果肉4份。
3.如权利要求1或2所述的一种速溶果粉,其特征在于,所述速溶混合果粉与绿茶粉混合使用,混合比例为:速溶混合果粉:绿茶粉=1:(0.05-0.1)。
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