CN108740676A - A kind of fruit electuary and preparation method thereof - Google Patents
A kind of fruit electuary and preparation method thereof Download PDFInfo
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- CN108740676A CN108740676A CN201810613403.1A CN201810613403A CN108740676A CN 108740676 A CN108740676 A CN 108740676A CN 201810613403 A CN201810613403 A CN 201810613403A CN 108740676 A CN108740676 A CN 108740676A
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- fruit
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- jujube
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 22
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 22
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 22
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 22
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 22
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 22
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 22
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 22
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 22
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 22
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 22
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 22
- 241000220324 Pyrus Species 0.000 claims abstract description 22
- 235000021017 pears Nutrition 0.000 claims abstract description 22
- 229920001353 Dextrin Polymers 0.000 claims abstract description 16
- 239000004375 Dextrin Substances 0.000 claims abstract description 16
- 235000019425 dextrin Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract 5
- 241001092040 Crataegus Species 0.000 claims description 21
- 241000220225 Malus Species 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 11
- 230000004224 protection Effects 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 235000011430 Malus pumila Nutrition 0.000 claims description 10
- 235000015103 Malus silvestris Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 235000011869 dried fruits Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000011344 liquid material Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000007787 solid Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 244000021317 Annona cherimola Species 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 17
- 238000004108 freeze drying Methods 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to solid beverage technical fields, more specifically, it is related to a kind of fruit electuary and preparation method thereof, select sweet apple, pears and jujube, the gentle peach of sour hawthorn and nature and flavor is as primary raw material, pass through the technologies such as quick-frozen, dry, milling, various fruits are mixed on the basis of keeping fruit original local flavor and nutrition, the fruit electuary that rich in taste is made, caters to popular taste improves the solubility property of electuary by dextrin, improve taste and flavor, it prevents product from deliquescing, improves the stability of product, extend and use storage life；It is set more to cater to popular taste by Icing Sugar reconciliation electuary sweet tea acidity.Preparation method of the present invention is simple, and the electuary taste of preparation is in good taste, full of nutrition, does not add any additive, is the product of the excellent intensive processing and increment conversion of fruit securely and reliably.
Description
Technical field
The present invention relates to solid beverage technical fields, more specifically, are related to a kind of fruit electuary and preparation method thereof.
Background technology
Fruit is a group food very beneficial to our bodies, and fruit storage property is poor, and supply is often subject to seasonal restrictions, and fruit
In the situation that the busy season of receiving is likely to occur unsalable, solid beverage is made in fruit, not only solves the unsalable problem of fruit,
And the season limit of fruit is breached, most of plant beverage in the market includes various additives, adds sugar, sweet taste
The ingredients such as agent, acid flavoring, fragrance season, and to ensure mouthfeel, largely drink, and can generate pessimal stimulation to stomach, can also increase kidney
The burden of filtering.
Invention content
In the presence of overcoming the shortcomings of the prior art, a kind of fruit electuary of present invention offer and preparation method thereof, solution
Certainly fruit storage property is poor, and supply is often subject to seasonal restrictions, and solid beverage additive is excessive, and solid beverage preparation process complexity etc. is asked
Topic.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
A kind of fruit electuary, is composed of the following raw materials by weight：10-20 parts of apple, 10-20 parts of pears, 8-13 parts of peach, jujube 15-
5-10 parts of 30 parts, 15-30 parts of hawthorn, 5-15 parts of dextrin and Icing Sugar, it is quick-frozen after the apple, pears, peach, jujube and hawthorn mashing,
It is mixed again with dextrin and Icing Sugar by powder processed.
A kind of preparation method of fruit electuary, includes the following steps：
S1, apple, pears, peach, jujube and hawthorn are cleaned to stoning stripping and slicing, fruit chunk is placed in colour protecting liquid color protection 2-5 minutes；
S2, by after S1 color protections fruit chunk respectively apple 10-20 parts by weight, 10-20 parts of pears, 8-13 parts of peach, jujube 15-30
Part, 15-30 parts of hawthorn are weighed, and weighing to be placed in high speed beater is beaten；
It is S3, the compound fruit pulp sabot that preparation is beaten in S2 is quick-frozen, it is freeze-dried after pulp fully charge；
S4, Fruit powder is made in dried fruit pulp stick fast-crushing；
S5, parts by weight are added in Fruit powder in S4 as 5-15 parts of dextrin and 5-10 parts of Icing Sugar, pack after mixing.
In the colour protecting liquid containing mass fraction be 2% sodium chloride and 0.1% citric acid, the mass ratio of colour protecting liquid and raw material
It is 1: 1.5~2.
The beater rotating speed is 15000-20000 revs/min, beating time 0.5-1 minutes.
Quick freezing temperature is -50 DEG C in the S3.
Drying temperature is not higher than 40 DEG C in the S3, vacuum degree 50-100Pa.
Drying is identical as heating temperature to pulp central temperature in the S3, drying time and drying temperature, pulp
Useful load is related.
Fruit powder crosses 80 mesh sieve in the S4.
Nitrogen-filled packaging or vacuum packaging are packaged as in the S5.
Compared with prior art, the advantageous effect of present invention is that：
The present invention provides a kind of fruit electuary and preparation method thereof, select sweet apple, pears and jujube, sour hawthorn and
The gentle peach of nature and flavor is as primary raw material, by technologies such as quick-frozen, dry, millings, is keeping fruit original local flavor and nutrition
On the basis of various fruits are mixed, rich in taste is made, the fruit electuary that caters to popular taste improves electuary by dextrin
Solubility property improves taste and flavor, prevents product from deliquescing, and improves the stability of product, extends and uses storage life；Pass through Icing Sugar
The electuary sweet tea acidity that reconciles makes it more cater to popular taste.Preparation method of the present invention is simple, the electuary taste mouthfeel of preparation
It is good, it is full of nutrition, any additive is not added, is the product of the excellent intensive processing and increment conversion of fruit securely and reliably.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of fruit electuary, is composed of the following raw materials by weight：10 parts of apple, 10 parts of pears, 10 parts of peach, 30 parts of jujube, hawthorn 30
5 parts of part, 5 parts of dextrin and Icing Sugar, it is quick-frozen, dry after the apple, pears, peach, jujube and hawthorn mashing, then pass through powder processed and dextrin
It is mixed with Icing Sugar.
A kind of preparation method of fruit electuary, includes the following steps：
S1, apple, pears, peach, jujube and hawthorn are cleaned to stoning stripping and slicing, fruit chunk is placed in colour protecting liquid color protection 2 minutes, colour protecting liquid
In containing mass fraction be 2% sodium chloride and 0.1% citric acid, the mass ratio of colour protecting liquid and raw material is 1: 1.5；
S2, by fruit chunk after S1 color protections, 10 parts of apple, 10 parts of pears, 10 parts of peach, 30 parts of jujube, 30 parts of hawthorn claim by weight respectively
Weight, weighing to be placed in high speed beater is beaten, and the beater rotating speed is 15000 revs/min, beating time 1 minute；
S3, the compound fruit pulp sabot that preparation is beaten in S2 is quick-frozen, quick freezing temperature is -50 DEG C, waits for that pulp fully charge is laggard
Row freeze-drying, drying is identical as heating temperature to pulp central temperature, and drying temperature is not higher than 40 DEG C, vacuum degree 50Pa；
S4, dried fruit pulp stick fast-crushing is made to Fruit powder, Fruit powder crosses 80 mesh sieve；
S5, parts by weight are added in Fruit powder in S4 is 5 parts of dextrin and 5 parts of Icing Sugar, after mixing nitrogen-filled packaging or true
Empty package.
Embodiment 2
A kind of fruit electuary, is composed of the following raw materials by weight：20 parts of apple, 20 parts of pears, 8 parts of peach, 15 parts of jujube, hawthorn 15
10 parts of part, 12 parts of dextrin and Icing Sugar, it is quick-frozen, dry after the apple, pears, peach, jujube and hawthorn mashing, then pass through powder processed and dextrin
It is mixed with Icing Sugar.
A kind of preparation method of fruit electuary, includes the following steps：
S1, apple, pears, peach, jujube and hawthorn are cleaned to stoning stripping and slicing, fruit chunk is placed in colour protecting liquid color protection 5 minutes, colour protecting liquid
In containing mass fraction be 2% sodium chloride and 0.1% citric acid, the mass ratio of colour protecting liquid and raw material is 1:2；
S2, by fruit chunk after S1 color protections, 20 parts of apple, 20 parts of pears, 8 parts of peach, 15 parts of jujube, 15 parts of hawthorn claim by weight respectively
Weight, weighing to be placed in high speed beater is beaten, and the beater rotating speed is 20000 revs/min, beating time 0.5 minute；
S3, the compound fruit pulp sabot that preparation is beaten in S2 is quick-frozen, quick freezing temperature is -50 DEG C, waits for that pulp fully charge is laggard
Row freeze-drying, drying is identical as heating temperature to pulp central temperature, and drying temperature is not higher than 40 DEG C, vacuum degree 100Pa；
S4, dried fruit pulp stick fast-crushing is made to Fruit powder, Fruit powder crosses 80 mesh sieve；
S5, in S4 in Fruit powder be added parts by weight be 12 parts of dextrin and 10 parts of Icing Sugar, after mixing nitrogen-filled packaging or
Vacuum packaging.
Embodiment 3
A kind of fruit electuary, is composed of the following raw materials by weight：15 parts of apple, 15 parts of pears, 13 parts of peach, 17 parts of jujube, hawthorn 17
8 parts of part, 15 parts of dextrin and Icing Sugar, it is quick-frozen, dry after the apple, pears, peach, jujube and hawthorn mashing, then pass through powder processed and paste
Essence and Icing Sugar mixing.
A kind of preparation method of fruit electuary, includes the following steps：
S1, apple, pears, peach, jujube and hawthorn are cleaned to stoning stripping and slicing, fruit chunk is placed in colour protecting liquid color protection 4 minutes, colour protecting liquid
In containing mass fraction be 2% sodium chloride and 0.1% citric acid, the mass ratio of colour protecting liquid and raw material is 1:1.8；
S2, by fruit chunk after S1 color protections, 15 parts of apple, 15 parts of pears, 13 parts of peach, 17 parts of jujube, 17 parts of hawthorn claim by weight respectively
Weight, weighing to be placed in high speed beater is beaten, and the beater rotating speed is 18000 revs/min, beating time 0.8 minute；
S3, the compound fruit pulp sabot that preparation is beaten in S2 is quick-frozen, quick freezing temperature is -50 DEG C, waits for that pulp fully charge is laggard
Row freeze-drying, drying is identical as heating temperature to pulp central temperature, and drying temperature is not higher than 40 DEG C, vacuum degree 80Pa；
S4, dried fruit pulp stick fast-crushing is made to Fruit powder, Fruit powder crosses 80 mesh sieve；
S5, parts by weight are added in Fruit powder in S4 is 15 parts of dextrin and 8 parts of Icing Sugar, after mixing nitrogen-filled packaging or true
Empty package.
Only presently preferred embodiments of the present invention is explained in detail above, but the present invention is not limited to above-described embodiment,
Within the knowledge of a person skilled in the art, it can also make without departing from the purpose of the present invention each
Kind variation, various change should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of fruit electuary, which is characterized in that be composed of the following raw materials by weight：10-20 parts of apple, 10-20 parts of pears, peach 8-
5-10 parts of 13 parts, 15-30 parts of jujube, 15-30 parts of hawthorn, 5-15 parts of dextrin and Icing Sugar, the apple, pears, peach, jujube and hawthorn
It is quick-frozen after mashing, then mixed with dextrin and Icing Sugar by powder processed.
2. a kind of preparation method of fruit electuary, which is characterized in that include the following steps：
S1, apple, pears, peach, jujube and hawthorn are cleaned to stoning stripping and slicing, fruit chunk is placed in colour protecting liquid color protection 2-5 minutes；
S2, by after S1 color protections fruit chunk respectively apple 10-20 parts by weight, 10-20 parts of pears, 8-13 parts of peach, jujube 15-30
Part, 15-30 parts of hawthorn are weighed, and weighing to be placed in high speed beater is beaten；
It is S3, the compound fruit pulp sabot that preparation is beaten in S2 is quick-frozen, it is freeze-dried after pulp fully charge；
S4, Fruit powder is made in dried fruit pulp stick fast-crushing；
S5, parts by weight are added in Fruit powder in S4 as 5-15 parts of dextrin and 5-10 parts of Icing Sugar, pack after mixing.
3. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：Contain quality in the colour protecting liquid
Score is 2% sodium chloride and 0.1% citric acid, and the mass ratio of colour protecting liquid and raw material is 1: 1.5~2.
4. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：The beater rotating speed is
15000-20000 revs/min, beating time 0.5-1 minutes.
5. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：Quick freezing temperature in the S3
It is -50 DEG C.
6. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：Drying temperature is not in the S3
Higher than 40 DEG C, vacuum degree 50-100Pa.
7. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：It is dried to pulp in the S3
Central temperature is identical as heating temperature.
8. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：Fruit powder crosses 80 in the S4
Mesh sieves.
9. a kind of preparation method of fruit electuary according to claim 2, it is characterised in that：Packaging is used and is filled in the S5
Nitrogen is packed or vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810613403.1A CN108740676A (en) | 2018-06-14 | 2018-06-14 | A kind of fruit electuary and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810613403.1A CN108740676A (en) | 2018-06-14 | 2018-06-14 | A kind of fruit electuary and preparation method thereof |
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| CN108740676A true CN108740676A (en) | 2018-11-06 |
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| CN201810613403.1A Pending CN108740676A (en) | 2018-06-14 | 2018-06-14 | A kind of fruit electuary and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110946228A (en) * | 2019-12-17 | 2020-04-03 | 中国农业科学院农产品加工研究所 | Suspension stable type vacuum freeze-dried apple solid beverage and preparation method thereof |
| CN115500441A (en) * | 2022-09-27 | 2022-12-23 | 四川味欣食品科技有限公司 | Solid beverage with fruit flavor and preparation method thereof |
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| CN103431323A (en) * | 2013-08-09 | 2013-12-11 | 陕西科技大学 | Instant jujube power and preparation method thereof |
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Cited By (3)
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| CN110946228A (en) * | 2019-12-17 | 2020-04-03 | 中国农业科学院农产品加工研究所 | Suspension stable type vacuum freeze-dried apple solid beverage and preparation method thereof |
| CN115500441A (en) * | 2022-09-27 | 2022-12-23 | 四川味欣食品科技有限公司 | Solid beverage with fruit flavor and preparation method thereof |
| CN115500441B (en) * | 2022-09-27 | 2024-03-15 | 四川味欣食品科技有限公司 | Fruit-flavored solid beverage and preparation method thereof |
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