CN109156781A - A kind of peach gum fruity sauce and preparation method thereof - Google Patents
A kind of peach gum fruity sauce and preparation method thereof Download PDFInfo
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- CN109156781A CN109156781A CN201811197375.6A CN201811197375A CN109156781A CN 109156781 A CN109156781 A CN 109156781A CN 201811197375 A CN201811197375 A CN 201811197375A CN 109156781 A CN109156781 A CN 109156781A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 79
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title description 12
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 73
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 20
- 235000015197 apple juice Nutrition 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 14
- 235000008504 concentrate Nutrition 0.000 claims abstract description 14
- 239000012141 concentrate Substances 0.000 claims abstract description 14
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 14
- 239000011734 sodium Substances 0.000 claims abstract description 14
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 10
- 235000010350 erythorbic acid Nutrition 0.000 claims abstract description 10
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 23
- 239000012535 impurity Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 8
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 5
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 4
- 241000883990 Flabellum Species 0.000 claims description 4
- 240000003273 Passiflora laurifolia Species 0.000 claims description 4
- 235000013762 Passiflora laurifolia Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 240000005809 Prunus persica Species 0.000 abstract description 5
- 235000015110 jellies Nutrition 0.000 abstract description 5
- 239000008274 jelly Substances 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011962 puddings Nutrition 0.000 abstract description 4
- 230000009967 tasteless effect Effects 0.000 abstract description 4
- 241001646834 Mesona Species 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 235000013527 bean curd Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 235000015206 pear juice Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 206010007027 Calculus urinary Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010042170 Strangury Diseases 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 208000008281 urolithiasis Diseases 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- 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
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of peach gum fruity sauces, composed of the following components by weight percentage: be soaked peach gum 55~65%, white granulated sugar 5~10%, decoloration depickling apple juice concentrate 3~5%, depickling pyrus nivalis inspissated juice 1.5~3%, fructose syrup 10~15%, D-araboascorbic acid sodium 0.1~0.15%, Citric Acid Mono 0.025~0.030%, pure water 15~25%；Peach gum fruity sauce appearance of the invention is as jelly, and glittering and translucent, mouthfeel is lubricious, flexible, can arrange in pairs or groups with many snack foods or beverage, be similar to coffee jelly, Tofu pudding, pudding, mesona, etc. classes additive, increase the mouthfeel of food or beverage.Peach gum fruity sauce prepared by the present invention assigns its certain fruit aroma, so that it is assigned fruit-like flavour, improve peach gum sheet as tasteless shortcoming, make mouthfeel more preferably since double de- apple juice concentrate, depickling pyrus nivalis inspissated juice are added, convenient, uncaps instant.
Description
Technical field
The present invention relates to field of food more particularly to a kind of peach gum fruity sauce and preparation method thereof.
Background technique
Jam is, through boiling obtained gelatinous mass, to be also fruit sauce after the mixing of fruit, sugar and acidity regulator；System
It is a kind of method for saving fruit for a long time as jam；Jam contains natural tartaric acid, can promote digestive juice secretion, has enhancing to eat
The effect of being intended to, helping digest；Due to the aggravation of life style, the change of eating habit and environmental pollution, human body goes out modern
Existing degenerative can be improved by health foods such as edible jam, and the nutritional ingredient and taste of jam at present
It is relatively simple.
Peach gum is the natural gum being secreted from peach, and sweet-bitter flavor is nontoxic, can beautifying face and moistering lotion, adjuvant treatment diabetes,
Urolithiasis (calculus), blood strangury, dysentery etc., rarely useful peach gum prepares fruity sauce currently on the market.
Summary of the invention
In view of the above technical problems, it is an object of the invention to propose a kind of peach gum fruity sauce and preparation method thereof, by
It is added in double de- apple juice concentrate, depickling pyrus nivalis inspissated juice, assigns its certain fruity, make it have fruit-like flavour, improved
Peach gum sheet makes mouthfeel more preferably as tasteless shortcoming, convenient, uncaps instant.
The present invention solves its technical problem, the technical solution adopted is that:
A kind of peach gum fruity sauce, which is characterized in that composed of the following components by weight percentage:
Be soaked peach gum 55~65%, white granulated sugar 5~10%, depickling apple juice concentrate 3~5% of decolourizing, and depickling pyrus nivalis inspissated juice 1.5~
3%, fructose syrup 10~15%, D-araboascorbic acid sodium 0.1~0.15%, Citric Acid Mono 0.025~0.030%, pure water 15
~25%.
The method of the preparation peach gum fruity sauce, which is characterized in that the method steps are as follows:
S1 peach gum pretreatment: peach gum is soaked after 10 ~ 12h with pure water, removes its surface impurity, drain its surface moisture to get
Be soaked peach gum；
S2:D- sodium isoascorbate is placed in container, and pure water is added and is stirred at 80 ~ 90 DEG C to being completely dissolved, and it is different anti-to obtain D-
Bad hematic acid sodium solution；
S3: Citric Acid Mono is placed in container, be added pure water at 80 ~ 90 DEG C stirring and dissolving to grainless state, get Yi Shui
Citric acid solution；
S4: the peach gum that is soaked obtained by fruit grape slurry, pure water and step S1 is placed in flabellum jacketed pan, stirs evenly, is heated to
At 55 ~ 65 DEG C of mixeding liquid temperature, white granulated sugar, decoloration depickling apple juice concentrate and depickling pyrus nivalis inspissated juice is added, obtains mixed serum；
S5: mixed serum obtained by step S4 is heated to 70 ~ 80 DEG C, after D-araboascorbic acid sodium solution obtained by step S2 is added, after
It is continuous to be heated to 85 ~ 87 DEG C, 5 ~ 10min is kept the temperature, thick fruity slurries are obtained；
S6: thick fruity slurries obtained by step S5 move into cooling tank, and after being cooled to 50 ~ 60 DEG C, a water lemon obtained by step S3 is added
Acid solution after being cooled to 40 DEG C or less, carries out sterile filling, seals to get the peach gum fruity sauce；
Wherein, step S4 operating process is stirred continuously, and step S5 heating process is stirred continuously, and step S6 cooling procedure is constantly stirred
It mixes.
The method for preparing peach gum fruity sauce, which is characterized in that the step S1 peach gum preprocessing process is specifically grasped
Make step are as follows:
(1) after peach gum cleans the impurity for removing surface with clear water, it is added in pure water after the 10 ~ 12h that is soaked that (peach gum is pinched slightly with hand
Have hard-core, can terminate to be soaked), successively the stirring pure water mixed liquid 1min of peach gum makes peach gum table respectively clockwise and anticlockwise
Face impurity falls off, and crosses 6 ~ 8 mesh screens then with the fine impurities for filtering out moisture He falling off, obtains the peach gum that is slightly soaked；Wherein, pure
The quality of water is 7 ~ 8 times of peach gum quality；
(2) peach gum that is slightly soaked obtained by step (1) is cleaned through circulating water washes out its surface impurity, then rejects its surface and is not easy to wash away
Impurity (until its surface without obvious impurity), drain its surface moisture to get the peach gum that is soaked.
The method for preparing peach gum fruity sauce, which is characterized in that in the step S2, the quality of pure water is that D- is different
8 ~ 12 times of sodium ascorbate quality.
The method for preparing peach gum fruity sauce, in the step S3, the quality of pure water is Citric Acid Mono quality
10 ~ 15 times.
The method for preparing peach gum fruity sauce, in the step S6, stirring rate is 15 ~ 30r/min.
Compared with the existing technology, the beneficial effect that the present invention obtains is:
(1) select decoloration depickling apple juice concentrate, decoloration pyrus nivalis inspissated juice can be to avoid in process common apple juice and general
Browning reaction, which occurs, in logical snow pear juice influences the quality of peach gum fruity sauce；
(2) appearance of peach gum fruity sauce of the invention is glittering and translucent, flexible as jelly, and mouthfeel is lubricious, fruity sauce is sour-sweet
It is moderate, it can arrange in pairs or groups with many snack foods or beverage, be similar to the classes additives such as coffee jelly, Tofu pudding, pudding, mesona, increase food
The mouthfeel of product or beverage.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the scope of protection of the present invention is not limited thereto.
In following embodiment, decoloration depickling apple juice concentrate is purchased from Shandong Andeli Group Co., Ltd.；Depickling pyrus nivalis is dense
Contracting juice is purchased from Zhangpu County up to river food industry Co., Ltd.
Embodiment 1:
A kind of peach gum fruity sauce, composed of the following components by weight percentage:
Be soaked peach gum 60%, white granulated sugar 5%, depickling apple juice concentrate 3% of decolourizing, depickling pyrus nivalis inspissated juice 2%, fructose syrup 15%
(F55 type), D-araboascorbic acid sodium 0.15%, Citric Acid Mono 0.025%, pure water 14.825%；
The preparation method of the peach gum fruity sauce, the steps include:
The pretreatment of S1 peach gum: it weighs suitable peach gum and is added in pure water and is soaked after clear water cleaning removes the impurity on surface
The quality of 12h(pure water is 7 times of peach gum quality), it is integrally softer that peach gum at this moment is pinched with hand, successively clockwise and the inverse time
Needle stirs the pure water mixed liquid 1min of peach gum respectively and peach gum surface impurity is fallen off, with 8 mesh net filtrations, to filter out moisture
With the fine impurities to fall off, be slightly soaked peach gum；It is easy to fall off that the peach gum that is slightly soaked to gained with circulating water washes away its surface
Then impurity rejects its surface impurity until drained, must be soaked peach gum without obvious impurity；
S2: taking the D-araboascorbic acid sodium of 0.15 parts by weight to be placed in container, and it is 85 DEG C pure that 1.5 parts by weight temperature, which are added,
Water stirs to being completely dissolved, obtains D-araboascorbic acid sodium solution；
S3: taking the Citric Acid Mono of 0.025 parts by weight to be placed in container, and the pure water that 0.25 parts by weight temperature is 85 DEG C is added,
Stirring and dissolving obtains Citric Acid Mono solution to grainless state；
S4: obtained by the step S1 by the pure water of 13.075 parts by weight, the fructose syrup (F55 type) of 15 parts by weight and 60 parts by weight
The peach gum that is soaked is placed in flabellum jacketed pan, opens steam heater, and constantly stir, and being heated to mixeding liquid temperature is 61
After DEG C, the depickling pyrus nivalis concentration of the white granulated sugar of 5 parts by weight, the decoloration depickling apple juice concentrate of 3 parts by weight and 2 parts by weight is added
Juice obtains mixed serum；
S5: mixed serum obtained by step S4 is heated to 75 DEG C, and D-araboascorbic acid sodium solution obtained by step S2 is added, continues to heat
To after 85 DEG C, steam off heating and stirring are kept the temperature, and are kept the temperature 8min, are obtained thick fruity slurries；
S6: it to being stirred in flabellum jacketed pan, after thick fruity slurries obtained by step S5 are discharged to cooling tank under stiring, closes to fan
Stirring in leaf jacketed pan；Cooling water circulation is opened, material in cooling tank is cooled down, while material in cooling tank is stirred
It mixes, stirring rate is 25 r/min, and after stirring 6min, material is cooled to 55 DEG C in cooling tank, and a water lemon obtained by step S3 is added
Lemon acid solution continues 15 ~ 20min of stirring.Material in cooling tank is continued to cool down, until stopping cold after being cooled to 40 DEG C or less
But it and stirs, material carries out sterile filling in cooling tank, seals to get the peach gum fruity sauce.
Comparative example 1:
Be soaked peach gum 60%, white granulated sugar 5%, fructose syrup 20%(F55 type), D-araboascorbic acid sodium 0.15%, Citric Acid Mono
0.025%, pure water 14.825%；
A kind of preparation method of peach gum fruity sauce, method and step repeat embodiment 1 preparation method, but with embodiment 1
Decoloration depickling apple juice concentrate and depickling pyrus nivalis inspissated juice are not added unlike preparation method, are taken with the fructose syrup of equivalent
In generation, prepares peach gum fruity sauce.
Comparative example 2:
Be soaked peach gum 60%, white granulated sugar 5%, common apple juice 3%, common snow pear juice 2%, fructose syrup 15%(F55 type), D- is different anti-
Bad hematic acid sodium 0.15%, Citric Acid Mono 0.025%, pure water 14.825%；
Common apple juice reaches river food industry Co., Ltd purchased from Zhangpu County；
Common snow pear juice reaches river food industry Co., Ltd purchased from Zhangpu County.
A kind of preparation method of peach gum fruity sauce, the preparation method of method and step repetition embodiment 1, but and embodiment
Common apple juice unlike 1 preparation method replaces decoloration depickling apple juice concentrate, and common snow pear juice replaces depickling pyrus nivalis dense
Contracting juice prepares peach gum fruity sauce.
It is random that 10 people is invited to carry out sensory evaluation with peach gum fruity sauce prepared by embodiment 1 and comparative example 1, sense organ is commented
Divide for statistical analysis, the canonical reference table 1 of evaluation.
1. subjective appreciation reference standard of table
2. evaluation result of table statistics
| Project | Appearance | Mouthfeel | Tissue morphology |
| Embodiment 1 | 26.3 | 35.6 | 23.70 |
| Comparative example 1 | 23.80 | 21.9 | 22.80 |
| Comparative example 2 | 16.10 | 27.5 | 17.80 |
From table 2 it can be seen that the scoring of the appearance, structural state of the fruity sauce of embodiment 1 and comparative example 1 is not much different, it is above-mentioned
Two indexs are mainly to have peach gum to determine, peach gum has certain gel characteristic, are played to the formation of fruity sauce conclusive
Effect；But the mouth feel score of embodiment 1 is 35.6, and the mouth feel score of comparative example only has 21.9, since peach gum sheet is as tasteless
Or slight bitter taste, but the addition of decolourize depickling apple juice concentrate and the pyrus nivalis inspissated juice that decolourizes can be very good to improve this disadvantage, assign
The certain fruity of peach gum is given, keeps its mouthfeel richer；From comparative example 2 it can be concluded that, common apple juice, snow pear juice addition can
To improve some mouthfeels, but the sour odour material of institute's band influences the gel of peach gum in fruit juice, has part to fail gel, and processed
Brown stain occurs for common apple juice and common snow pear juice in journey, causes peach gum fruity pale colour, is burgundy.And embodiment 1 is each
Index highest scoring, the appearance of peach gum fruity sauce is glittering and translucent, and appearance is as jelly, with certain fruit-like flavour,
Peach gum sheet is improved as tasteless shortcoming, makes mouthfeel more preferably, it is convenient, it uncaps instant.
Content described in this specification is only to enumerate to inventive concept way of realization, and protection scope of the present invention is not answered
When the concrete form for being seen as limited by embodiment and being stated, protection scope of the present invention is also only in those skilled in the art's root
According to present inventive concept it is conceivable that equivalent technologies mean.
Claims (6)
1. a kind of peach gum fruity sauce, which is characterized in that composed of the following components by weight percentage: be soaked peach gum 55~65%,
White granulated sugar 5~10%, depickling apple juice concentrate 3~5% of decolourizing, depickling pyrus nivalis inspissated juice 1.5~3%, fructose syrup 10~15%,
D-araboascorbic acid sodium 0.1~0.15%, Citric Acid Mono 0.025~0.030%, pure water 15~25%.
2. the method for preparing peach gum fruity sauce as described in claim 1, which is characterized in that the method steps are as follows:
S1 peach gum pretreatment: peach gum is soaked after 10 ~ 12h with pure water, removes its surface impurity, drain its surface moisture to get
Be soaked peach gum；
S2:D- sodium isoascorbate is placed in container, and pure water is added and is stirred at 80 ~ 90 DEG C to being completely dissolved, and it is different anti-to obtain D-
Bad hematic acid sodium solution；
S3: Citric Acid Mono is placed in container, and pure water is added and is stirred at 80 ~ 90 DEG C to being completely dissolved, obtains Citric Acid Mono
Solution；
S4: the peach gum that is soaked obtained by fruit grape slurry, pure water and step S1 is placed in flabellum jacketed pan, stirs evenly, is heated to
At 55 ~ 65 DEG C of mixeding liquid temperature, white granulated sugar, decoloration depickling apple juice concentrate and depickling pyrus nivalis inspissated juice is added, obtains mixed serum；
S5: mixed serum obtained by step S4 is heated to 70 ~ 80 DEG C, after D-araboascorbic acid sodium solution obtained by step S2 is added, after
It is continuous to be heated to 85 ~ 87 DEG C, 5 ~ 10min is kept the temperature, thick fruity slurries are obtained；
S6: thick fruity slurries obtained by step S5 move into cooling tank, and after being cooled to 50 ~ 60 DEG C, a water lemon obtained by step S3 is added
Acid solution after being cooled to 40 DEG C or less, carries out sterile filling, seals to get the peach gum fruity sauce；
Wherein, step S4 operating process is stirred continuously, and step S5 heating process is stirred continuously, and step S6 cooling procedure is constantly stirred
It mixes.
3. according to the method described in claim 4, it is characterized in that, the step S1 peach gum preprocessing process concrete operation step
Are as follows:
(1) peach gum with clear water clean remove surface impurity after, be added in pure water the 10 ~ 12h that is soaked, then successively clockwise and
1min is stirred respectively counterclockwise, is then crossed 6 ~ 8 mesh screens, is obtained the peach gum that is slightly soaked；Wherein, the quality of pure water is peach gum quality
7 ~ 8 times；
(2) peach gum slightly is soaked after circulating water cleans obtained by step (1), reject the impurity that its surface is not easy to wash away, drain its table
Face moisture is to get the peach gum that is soaked.
4. according to the method described in claim 4, it is characterized in that, the quality of pure water is that D- is different anti-bad in the step S2
8 ~ 12 times of hematic acid sodium quality.
5. according to the method described in claim 4, it is characterized in that, the quality of pure water is a water lemon in the step S3
10 ~ 15 times of sour quality.
6. according to the method described in claim 4, it is characterized in that, stirring rate is 15 ~ 30 r/min in the step S6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811197375.6A CN109156781A (en) | 2018-10-15 | 2018-10-15 | A kind of peach gum fruity sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811197375.6A CN109156781A (en) | 2018-10-15 | 2018-10-15 | A kind of peach gum fruity sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109156781A true CN109156781A (en) | 2019-01-08 |
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| CN201811197375.6A Pending CN109156781A (en) | 2018-10-15 | 2018-10-15 | A kind of peach gum fruity sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984240A (en) * | 2019-05-24 | 2019-07-09 | 莱阳海特尔食品有限公司 | A kind of the fruit tea sauce and its preparation process of depickling |
| CN110638017A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Cherry fruity sauce and preparation method thereof |
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| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN107744123A (en) * | 2017-10-30 | 2018-03-02 | 贵州海越现代农业有限公司 | The preparation method and strawberry jam of strawberry jam |
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| CN104256228A (en) * | 2014-09-26 | 2015-01-07 | 无锡康顿生物科技有限公司 | Peach gum jelly and preparation method thereof |
| CN107744123A (en) * | 2017-10-30 | 2018-03-02 | 贵州海越现代农业有限公司 | The preparation method and strawberry jam of strawberry jam |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984240A (en) * | 2019-05-24 | 2019-07-09 | 莱阳海特尔食品有限公司 | A kind of the fruit tea sauce and its preparation process of depickling |
| CN110638017A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Cherry fruity sauce and preparation method thereof |
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