CN109998058A - 鲜炖苹果纤维羹及其制备方法 - Google Patents
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
本发明公开了鲜炖苹果纤维羹及其制备方法,涉及保健食品技术领域,其中鲜炖苹果纤维羹,由以下重量份的原料制成:苹果丁30~40g,桃胶10~30g,银耳10~20g,葡萄糖10~30g,微量添加组分0.5~1g;所述微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。上述材料经混匀、炖煮,即可得到鲜炖苹果纤维羹,本发明采用多种混合食材,最大限度的保留了食材的纤维素、可溶性纤维素以及营养元素,采用鲜炖工艺,最大限度的保留了食材的鲜度与芳香物质,食用鲜炖苹果纤维羹配合适度的锻炼,改善和加强肠胃功能健康化,增强人体机能。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及鲜炖苹果纤维羹及其制备方法。
背景技术
保健食品亦称功能性食品。一个特定的食品种类。它具有调节人体功能的作用,但不以治疗疾病为目的,适于特定人群食用。
在食疗减肥瘦身市场,特别是食品纤维减肥瘦身产品中,都是采用单一食材或者食品加工下脚料干燥、粉碎而成,产品仅含纤维素,而可溶性纤维以及其它营养元素含量非常少。更有个别产品非法加入酚酞等西药成分。消费者在使用这些产品时,不仅没有健康的瘦下来,反而因为营养单一或者违禁成分,造成人体内分泌紊乱,消费者越减越肥,体质越来越差。为此我们设计出鲜炖苹果纤维羹及其制备方法,来解决上述问题。
发明内容
本发明的目的是为了解决现有技术中存在的缺点,而提出的鲜炖苹果纤维羹及其制备方法。
为了实现上述目的,本发明采用了如下技术方案:
鲜炖苹果纤维羹,由以下重量份的原料制成:苹果丁30~40g,桃胶10~30g,银耳10~20g,葡萄糖10~30g,微量添加组分0.5~1g;
所述微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。
一种鲜炖苹果纤维羹的制备方法,包括以下步骤:
S1、选料:取上述重量份的原料,苹果去皮,切丁,尺寸为2-5毫米立方体;选择早熟桃树的桃胶,桃胶泡水8-10小时,沥干水分待用;干银耳温水泡发,去除杂质,切长、宽各2-5毫米的片。
S2、炖煮:取上述重量份的苹果丁、桃胶、银耳加入100g的纯净水中炖煮,其中,苹果丁炖煮3-5分钟,桃胶炖煮8-10分钟,银耳炖煮3-5分钟;
S3、调汤汁:将葡萄糖、柠檬酸、VC 、木糖醇按上述重量比倒入纯净水中,汤汁调制为糖度14-40°,酸度2-4°;
S4、装料:将S2制得的桃胶、银耳、苹果丁半成品依次序装入150--300ml的玻璃瓶,然后灌入S3制得的汤汁,真空高压封盖;
S5、消杀灭菌:用99℃以上沸水或者蒸汽对S4中的半成品消杀15-25分钟,冷却后即为成品。
与现有技术相比,本发明的有益效果是:
本发明采用多种混合食材,依据人体肠道的消化机能,采用独特的配方+鲜炖生产工艺,最大限度的保留了食材的纤维素、可溶性纤维素以及营养元素,采用鲜炖工艺,最大限度的保留了食材的鲜度与芳香物质,不仅营养全面,而且产品口感好,呈现梦幻般的感觉,颜值高,食用鲜炖苹果纤维羹配合适度的锻炼,改善和加强肠胃功能健康化,增强人体机能。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例一
鲜炖苹果纤维羹,由以下重量份的原料制成:苹果丁30g,桃胶10g,银耳10g,葡萄糖10g,微量添加组分0.5g;
微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。
一种鲜炖苹果纤维羹的制备方法,包括以下步骤:
S1、选料:取上述重量份的原料,苹果去皮,切丁,尺寸为2-5毫米立方体;选择早熟桃树的桃胶,桃胶泡水8-10小时,沥干水分待用;干银耳温水泡发,去除杂质,切长、宽各2-5毫米的片。
S2、炖煮:取上述重量份的苹果丁、桃胶、银耳加入100g的纯净水中炖煮,其中,苹果丁炖煮3-5分钟,桃胶炖煮8-10分钟,银耳炖煮3-5分钟;
S3、调汤汁:将葡萄糖、柠檬酸、VC 、木糖醇按上述重量比倒入纯净水中,汤汁调制为糖度14-40°,酸度2-4°;
S4、装料:将S2制得的桃胶、银耳、苹果丁半成品依次序装入150--300ml的玻璃瓶,然后灌入S3制得的汤汁,真空高压封盖;
S5、消杀灭菌:用99℃以上沸水或者蒸汽对S4中的半成品消杀15-25分钟,冷却后即为成品。
实施例二
由以下重量份的原料制成:苹果丁35g,桃胶20g,银耳15g,葡萄糖15g,微量添加组分0.8g;
微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。
实施例三
鲜炖苹果纤维羹,由以下重量份的原料制成:苹果丁40g,桃胶30g,银耳20g,葡萄糖30g,微量添加组分1g;
微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。
以上,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (2)
1.鲜炖苹果纤维羹,其特征在于,由以下重量份的原料制成:苹果丁30~40g,桃胶10~30g,银耳10~20g,葡萄糖10~30g,微量添加组分0.5~1g;
所述微量添加组分由柠檬酸,VC,木糖醇组成,且上述各组分占微量添加组分的重量比为:1:1:1。
2.一种如权利要求1所述的鲜炖苹果纤维羹的制备方法,其特征在于,包括以下步骤:
S1、选料:取上述重量份的原料,苹果去皮,切丁,尺寸为2-5毫米立方体;选择早熟桃树的桃胶,桃胶泡水8-10小时,沥干水分待用;干银耳温水泡发,去除杂质,切长、宽各2-5毫米的片。
S2、炖煮:取上述重量份的苹果丁、桃胶、银耳加入100g的纯净水中炖煮,其中,苹果丁炖煮3-5分钟,桃胶炖煮8-10分钟,银耳炖煮3-5分钟;
S3、调汤汁:将葡萄糖、柠檬酸、VC、木糖醇按上述重量比倒入纯净水中,汤汁调制为糖度14-40°,酸度2-4°;
S4、装料:将S2制得的桃胶、银耳、苹果丁半成品依次序装入150--300ml的玻璃瓶,然后灌入S3制得的汤汁,真空高压封盖;
S5、消杀灭菌:用99℃以上沸水或者蒸汽对S4中的半成品消杀15-25分钟,冷却后即为成品。
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CN102090621A (zh) * | 2011-03-24 | 2011-06-15 | 重庆朵朵润尔营养食品股份有限公司 | 一种即食银耳羹的生产工艺 |
CN105433366A (zh) * | 2015-11-10 | 2016-03-30 | 谢勇 | 一种即食银耳羹及其制备方法 |
CN106858581A (zh) * | 2017-04-08 | 2017-06-20 | 重庆井谷元食品科技有限公司 | 一种具有美容功效的营养羹及其制作方法 |
CN107156754A (zh) * | 2017-05-31 | 2017-09-15 | 灵川县海洋乡欣源食品有限公司 | 一种由新鲜桃胶制成的白果桃胶羹及其制作工艺 |
CN109497486A (zh) * | 2018-11-29 | 2019-03-22 | 河北菓芝素食品制造有限公司 | 一种柠檬银耳羹及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN102090621A (zh) * | 2011-03-24 | 2011-06-15 | 重庆朵朵润尔营养食品股份有限公司 | 一种即食银耳羹的生产工艺 |
CN105433366A (zh) * | 2015-11-10 | 2016-03-30 | 谢勇 | 一种即食银耳羹及其制备方法 |
CN106858581A (zh) * | 2017-04-08 | 2017-06-20 | 重庆井谷元食品科技有限公司 | 一种具有美容功效的营养羹及其制作方法 |
CN107156754A (zh) * | 2017-05-31 | 2017-09-15 | 灵川县海洋乡欣源食品有限公司 | 一种由新鲜桃胶制成的白果桃胶羹及其制作工艺 |
CN109497486A (zh) * | 2018-11-29 | 2019-03-22 | 河北菓芝素食品制造有限公司 | 一种柠檬银耳羹及其制备方法 |
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