CN107950956A - 一种蓝莓椰子果冻 - Google Patents

一种蓝莓椰子果冻 Download PDF

Info

Publication number
CN107950956A
CN107950956A CN201711247190.7A CN201711247190A CN107950956A CN 107950956 A CN107950956 A CN 107950956A CN 201711247190 A CN201711247190 A CN 201711247190A CN 107950956 A CN107950956 A CN 107950956A
Authority
CN
China
Prior art keywords
parts
blueberry
coconut
jelly
oligofructose
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
Application number
CN201711247190.7A
Other languages
English (en)
Inventor
陆荣志
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangdong Jiahua Food Co., Ltd.
Original Assignee
Gaozhou Keduoduo Agricultural Products Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Gaozhou Keduoduo Agricultural Products Development Co Ltd filed Critical Gaozhou Keduoduo Agricultural Products Development Co Ltd
Priority to CN201711247190.7A priority Critical patent/CN107950956A/zh
Publication of CN107950956A publication Critical patent/CN107950956A/zh
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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

本发明公开了一种蓝莓椰子果冻。本发明的蓝莓椰子果冻是由以下原料制备：蓝莓果肉3‑10份、椰子汁15‑60份、低聚果糖0.5‑1份、蜂蜜1‑5份、柠檬酸钠0.05‑0.1份、山梨酸钾0.03‑0.8份、魔芋粉5‑20份。本发明采用蓝莓果肉和椰子汁发酵后获得含有活性生物酶的发酵液来制备果冻，其中含有的酵素对肠胃进行调理，促进肠道毒素的排出，通过酶的作用，促进脂肪消化，达到排毒、减脂的功效。

Description

一种蓝莓椰子果冻
技术领域
本发明涉及一种蓝莓椰子果冻，属于食品加工技术领域。
背景技术
果冻是一种常见的休闲食品。
发明内容
本发明提供了一种蓝莓椰子果冻。本发明通过以下技术方案来实现：一种蓝莓椰子果冻，是由以下原料制备：蓝莓果肉3-10份、椰子汁15-60份、低聚果糖0.5-1份、蜂蜜1-5份、柠檬酸钠0.05-0.1份、山梨酸钾0.03-0.8份、魔芋粉5-20份。
优选的原料配比是：蓝莓果肉5份、椰子汁56份、低聚果糖1份、低聚异麦芽糖0.5份、蜂蜜4份、柠檬酸钠0.05份、山梨酸钾0.05份、魔芋粉9份。
进一步优选的原料配比是：蓝莓果肉7份、椰子汁48份、低聚果糖0.6份、低聚异麦芽糖0.8份、蜂蜜3份、柠檬酸钠0.05份、山梨酸钾0.8份、魔芋粉13份。
进一步优选的原料配比是：蓝莓果肉10份、椰子汁30份、低聚果糖0.5份、低聚异麦芽糖1份、蜂蜜5份、柠檬酸钠0.1份、山梨酸钾00.8份、魔芋粉18份。
本发明的果冻的制备步骤是：将蓝莓果肉与椰子汁混合，进行匀浆，得果浆；在果浆中，加入低聚果糖、蜂蜜，混合发酵7天以上，过滤，在滤液中加入预先溶化的魔芋粉混合均匀，再加入柠檬酸钠、山梨酸钾混合均匀，冷却后制得。本发明采用蓝莓果肉和椰子汁发酵后获得含有活性生物酶的发酵液来制备果冻，其中含有的酵素对肠胃进行调理，促进肠道毒素的排出，通过酶的作用，促进脂肪消化，达到排毒、减脂的功效。
具体实施方式
结合以下实施例对本发明作进一步描述。
实施例1 采用以下质量份数的原料制备成蓝莓椰子果冻：蓝莓果肉5份、椰子汁50份、低聚果糖1份、蜂蜜4份、柠檬酸钠0.05份、山梨酸钾0.05份、魔芋粉9份；制备时，将蓝莓果肉与椰子汁混合，进行匀浆，得果浆；在果浆中，加入低聚果糖、蜂蜜混合发酵7天，过滤，在滤液中加入预先溶化的魔芋粉混合均匀，再加入柠檬酸钠、山梨酸钾混合均匀，冷却后制得。
实施例2 采用以下质量份数的原料制备本发明的蓝莓椰子果冻：蓝莓果肉7份、椰子汁48份、低聚果糖0.6份、蜂蜜3份、柠檬酸钠0.05份、山梨酸钾0.8份、魔芋粉13份；制备时，将蓝莓果肉与椰子汁混合，进行匀浆，得果浆；在果浆中，加入低聚果糖、蜂蜜混合发酵7天，过滤，在滤液中加入预先溶化的魔芋粉混合均匀，再加入柠檬酸钠、山梨酸钾混合均匀，冷却后制得。

Claims (4)

1.一种蓝莓椰子果冻，其特征在于，由以下原料按照质量份数进行制备：蓝莓果肉3-10份、椰子汁15-60份、低聚果糖0.5-1份、蜂蜜1-5份、柠檬酸钠0.05-0.1份、山梨酸钾0.03-0.8份、魔芋粉5-20份。
2.根据权利要求1所述的蓝莓椰子果冻，其特征在于，所述原料按照以下质量份数进行配比：蓝莓果肉5份、椰子汁56份、低聚果糖1份、蜂蜜4份、柠檬酸钠0.05份、山梨酸钾0.05份、魔芋粉9份。
3.根据权利要求1所述的蓝莓椰子果冻，其特征在于，所述原料按照以下质量份数进行配比：蓝莓果肉7份、椰子汁48份、低聚果糖0.6份、蜂蜜3份、柠檬酸钠0.05份、山梨酸钾0.8份、魔芋粉13份。
4.根据权利要求1所述的蓝莓椰子果冻，其特征在于，所述原料按照以下质量份数进行配比：蓝莓果肉10份、椰子汁30份、低聚果糖0.5份、蜂蜜5份、柠檬酸钠0.1份、山梨酸钾00.8份、魔芋粉18份。
CN201711247190.7A 2017-12-01 2017-12-01 一种蓝莓椰子果冻 Pending CN107950956A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711247190.7A CN107950956A (zh) 2017-12-01 2017-12-01 一种蓝莓椰子果冻

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711247190.7A CN107950956A (zh) 2017-12-01 2017-12-01 一种蓝莓椰子果冻

Publications (1)

Publication Number Publication Date
CN107950956A true CN107950956A (zh) 2018-04-24

Family

ID=61962311

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711247190.7A Pending CN107950956A (zh) 2017-12-01 2017-12-01 一种蓝莓椰子果冻

Country Status (1)

Country Link
CN (1) CN107950956A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110916136A (zh) * 2019-10-28 2020-03-27 中国热带农业科学院农产品加工研究所 一种红枣椰子植物蛋白果冻及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381769A (zh) * 2014-12-09 2015-03-04 蜡笔小新（福建）食品工业有限公司 一种益生菌发酵果汁果冻的制备方法
CN104472978A (zh) * 2015-01-05 2015-04-01 安徽徽王食品有限公司 一种蓝莓果冻及其制备方法
CN107307361A (zh) * 2017-07-28 2017-11-03 合肥徽徽逗食品有限公司 一种蓝莓膳食纤维果冻的加工方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381769A (zh) * 2014-12-09 2015-03-04 蜡笔小新（福建）食品工业有限公司 一种益生菌发酵果汁果冻的制备方法
CN104472978A (zh) * 2015-01-05 2015-04-01 安徽徽王食品有限公司 一种蓝莓果冻及其制备方法
CN107307361A (zh) * 2017-07-28 2017-11-03 合肥徽徽逗食品有限公司 一种蓝莓膳食纤维果冻的加工方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110916136A (zh) * 2019-10-28 2020-03-27 中国热带农业科学院农产品加工研究所 一种红枣椰子植物蛋白果冻及其制备方法

Similar Documents

Publication Publication Date Title
CN104543633A (zh) 一种柠檬味玫瑰酱
CN105285973A (zh) 一种鸡腿菇咀嚼片的制备方法
CN104921229A (zh) 一种果汁的制作方法
CN105341108A (zh) 一种脐橙糕
CN104099231B (zh) 一种红毛丹果醋的制作方法
CN107950847A (zh) 一种酵素饮品
CN102599599B (zh) 一种米糠饮料的制作方法
CN106472629A (zh) 一种青汁全麦面包的生产方法
CN107950956A (zh) 一种蓝莓椰子果冻
CN104287025B (zh) 一种发酵型紫苏黄瓜复合饮料及其制作方法
CN105995348A (zh) 秋葵膳食纤维饮料及其制备方法
CN102475327A (zh) 一种无花果低聚木糖醋饮料
CN105053610A (zh) 一种提高奶牛奶质的饲料
CN107950955A (zh) 一种燕窝酵素果冻
CN106617019A (zh) 葛粉凉糕的加工工艺
CN102919375A (zh) 一种绿豆饮料的生产方法
CN105661215A (zh) 一种猕猴桃全果果汁及其加工方法
CN107125529A (zh) 人参果果醋饮料的制作方法
CN106234527A (zh) 一种海葡萄糕及其制备方法
CN107772462A (zh) 一种果蔬酵素片
CN105146467B (zh) 一种红薯淀粉制造味精的工艺
CN107822123A (zh) 一种果蔬酵素咀嚼片
CN104939017B (zh) 发酵型柠檬味辣根膏的制备方法
CN101647492B (zh) 一种锡兰橄榄果汁奶饮料及其制备方法
CN107397093A (zh) 一种苦瓜功能饮料的制备方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
TA01 Transfer of patent application right

Effective date of registration: 20190621

Address after: 525200 Jinshan District, Gaozhou City, Maoming City, Guangdong Province

Applicant after: Guangdong Jiahua Food Co., Ltd.

Address before: 525299 Jinshan Street, Gaozhou City, Maoming City, Guangdong Province, Central Section of Venus Avenue

Applicant before: Gaozhou Keduoduo Agricultural Products Development Co., Ltd.

TA01 Transfer of patent application right
RJ01 Rejection of invention patent application after publication

Application publication date: 20180424

RJ01 Rejection of invention patent application after publication