CN110447852A - 一种果肉浆配方及其制备方法 - 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
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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
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- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种果肉浆配方及其制备方法，包括如下步骤制备而成：第一步、将菠菜人工挑选、洗净榨汁；步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；步骤三、将步骤一获得的10‑20份菠菜汁与250‑260份奇异果、60‑70份白砂糖、0.3‑0.6份Vc混合、搅拌、打碎后输入温度为12‑15℃的灌浆机内按标准重量灌浆；步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；步骤五、将上述半成品摆盘后放入‑18℃的速冻库速冻。本发明由于多种组分有效混合，配方科学合理，可以有效解决传统配方的果肉浆变色、易分层问题，刚完成的奇异果果肉浆呈现奇异果本身具有的原生态绿色，香味香醇、口感酸香甜适口，且能长久保持奇异果颜色无变化、不分层。
Description
技术领域
本发明涉及食品加工技术领域，特别涉及一种果肉浆配方及其制备方法。
背景技术
被誉为“水果之王”的奇异果酸甜可口，营养丰富，是老年人、儿童、体弱多病者的滋补果品。它含有丰富的维生素C、维生素A、维生素E以及钾、镁、纤维素之外，还含有其他水果比较少见的营养成分——叶酸、胡萝卜素、钙、黄体素、氨基酸、天然肌醇。奇异果的的营养价值远超过其他水果，它的钙含量是葡萄柚的2.6倍、苹果的17倍、香蕉的4倍，维生素C的含量是柳橙的2倍。奇异果的食用方法多种多样，对于传统的奇异果现榨果汁容易出现变色、分层等问题，并且会导致由此而带来的营养素流失，维生素损失等，口感也将发生明显变化，不能满足消费者对现榨果汁口感新鲜的要求。鉴于此，我们提出一种果肉浆配方及其制备方法。
发明内容
本发明要解决的技术问题是提供一种果肉浆配方及其制备方法，多种组分有效混合，配方科学合理，能长久保持奇异果颜色无变化、不分层。
为了解决上述技术问题，本发明的技术方案为：
一种果肉浆配方，其特征在于：包括奇异果、菠菜汁、白砂糖、Vc，且各组分的构成如下：
奇异果250-260份；
菠菜汁10-20份；
白砂糖60-70份；
Vc0.3-0.6份。
一种果肉浆的制备方法，其特征在于：包括以下步骤：
步骤一、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的菠菜汁与奇异果、白砂糖、Vc混合、搅拌、打碎后输入灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
优选的，所述步骤三中输入灌浆机时温度为12-15℃。
采用上述技术方案，由于多种组分有效混合，配方科学合理，可以有效解决传统配方的果肉浆变色、易分层问题，刚完成的奇异果果肉浆呈现奇异果本身具有的原生态绿色，香味香醇、口感酸香甜适口，且能长久保持奇异果颜色无变化、不分层。
具体实施方式
下面对本发明的具体实施方式作进一步说明。在此需要说明的是，对于这些实施方式的说明用于帮助理解本发明，但并不构成对本发明的限定。此外，下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
本发明提供的技术方案：
实施例1
本发明提供的一种果肉浆配方及其制备方法，包括如下步骤制备而成：
第一步、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的10-20份菠菜汁与250-260份奇异果、60-70份白砂糖、0.3-0.6份Vc混合、搅拌、打碎后输入温度为12-15℃的灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
实施例2
本发明提供的一种果肉浆配方及其制备方法，包括如下步骤制备而成：
第一步、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的10份菠菜汁与250份奇异果、60份白砂糖、0.3份Vc混合、搅拌、打碎后输入温度为12的灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
实施例3
本发明提供的一种果肉浆配方及其制备方法，包括如下步骤制备而成：
第一步、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的15份菠菜汁与255份奇异果、65份白砂糖、0.45份Vc混合、搅拌、打碎后输入温度为12.5℃的灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
实施例4
本发明提供的一种果肉浆配方及其制备方法，包括如下步骤制备而成：
第一步、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的20份菠菜汁与260份奇异果、70份白砂糖、0.6份Vc混合、搅拌、打碎后输入温度为15℃的灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
以上对本发明的实施方式作了详细说明，但本发明不限于所描述的实施方式。对于本领域的技术人员而言，在不脱离本发明原理和精神的情况下，对这些实施方式进行多种变化、修改、替换和变型，仍落入本发明的保护范围内。
Claims (3)
1.一种果肉浆配方，其特征在于：包括奇异果、菠菜汁、白砂糖、Vc，且各组分的构成如下：
奇异果250-260份；
菠菜汁10-20份；
白砂糖60-70份；
Vc0.3-0.6份。
2.一种果肉浆的制备方法，其特征在于：包括以下步骤：
步骤一、将菠菜人工挑选、洗净榨汁；
步骤二、将手工采摘后的奇异果人工挑选、洗净、去皮；
步骤三、将所述步骤一获得的菠菜汁与奇异果、白砂糖、Vc混合、搅拌、打碎后输入灌浆机内按标准重量灌浆；
步骤四、将灌浆后的半成品装包、封口，过金属探测仪检测；
步骤五、将上述半成品摆盘后放入-18℃的速冻库速冻。
3.根据权利要求2所述果肉浆的制备方法，其特征在于：所述步骤三中输入灌浆机时温度为12-15℃。
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| JP2017205091A (ja) * | 2016-05-20 | 2017-11-24 | 特定非営利活動法人健康手作りの会 | 野菜果実ジュースの製造方法 |
| CN107549528A (zh) * | 2017-08-14 | 2018-01-09 | 桂林巴巴谷农业科技有限公司 | 一种复合果浆饮料及其制备方法 |
| CN108606194A (zh) * | 2016-12-12 | 2018-10-02 | 张立山 | 一种果粒菠菜汁的制备方法 |
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| JP2017205091A (ja) * | 2016-05-20 | 2017-11-24 | 特定非営利活動法人健康手作りの会 | 野菜果実ジュースの製造方法 |
| CN106578763A (zh) * | 2016-12-12 | 2017-04-26 | 广西大学 | 一种速冻水果浆的制备方法 |
| CN108606194A (zh) * | 2016-12-12 | 2018-10-02 | 张立山 | 一种果粒菠菜汁的制备方法 |
| CN107549528A (zh) * | 2017-08-14 | 2018-01-09 | 桂林巴巴谷农业科技有限公司 | 一种复合果浆饮料及其制备方法 |
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