CN101455260B - Fruit-granule dessert rich in vitamin E and production method thereof - Google Patents
Fruit-granule dessert rich in vitamin E and production method thereof Download PDFInfo
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- CN101455260B CN101455260B CN2009100952545A CN200910095254A CN101455260B CN 101455260 B CN101455260 B CN 101455260B CN 2009100952545 A CN2009100952545 A CN 2009100952545A CN 200910095254 A CN200910095254 A CN 200910095254A CN 101455260 B CN101455260 B CN 101455260B
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Abstract
The present invention relates to a fruit granule dessert rich in vitamin E and method for producing the same. The technical problems the invention object to solve is to provide a fruit granule dessert rich in vitamin E which has a rich taste, easy digestion, edible convenience, safety and health, long shelf life and higher nutritional value and method for producing the same. The materials of the fruit granule dessert rich in vitamin E includes skimmed milk powder, white sugar, xylitol, fruit granules, condensed milk, cream, emulsifier, thickener, vitamin B3, vitamin E, beta-carotene and pure water. The invention applies to the production of dessert.
Description
Technical field
The present invention relates to a kind of dessert, especially a kind of fruit-granule dessert and production method thereof that is rich in vitamin E.
Background technology
In recent years, people have produced great interest to the long shelf life of the basic dessert of instant breast, and the industrial revolution of batching and process technology provides new development space to the breast system dessert that traditional-family makes.Nowadays, dessert appear on the supermarket shelves in a large number with the form of instant product and domestic refrigerator in, this has increased its convenience greatly.And, only need open a tin when edible or twist-off closure gets final product.The basic dessert of instant breast is instant not only, and all is better than the dessert of many family manufactures on nutrition and sense organ, as cooks pudding and fast food dessert.Use existing food ingredient and form and technical system, dairy factory can be produced taste fresh, be easy to digest, be rich in the product of vitamin, this to be far superior to most of family manufactures or with the canned dessert of traditional method for disinfection production.
Market survey shows, the rising of instant dessert and yogurt consumption figure is the influence that has been subjected to health of people consciousness to a great extent, and health and safety is vital to food industry.The elderly and housewife's demand has also promoted the development such as instant food industries such as frozen confection and instant desserts, but product is all more single aspect taste and nutrition at present, and the consumer is not more to be selected.
Vitamin E is a kind of fat-soluble vitamin, has another name called tocopherol, to the oxygen sensitivity, is easy to oxidized destruction, particularly under illumination and heat condition, can quicken its oxidation.Food is when general culinary art, and vitamin E is lost seldom, but when high temperature heats, often makes its active reduction.Vitamin E is a kind of essential nutrients, because human body can not synthesize voluntarily, must replenish from food.Vitamin E is a kind of strong antioxidant, can strengthen body immunity, and the strong skin of beauty treatment to delaying senility, keeps skin elasticity, strengthens the internal organs function, keeps muscle power and energy to have remarkable result.
Xylitol be a kind ofly from materials such as corncob, bagasse, extract, the novel sweetener and the senior treatment food of pure natural.Its flavor is sweet, the outward appearance crystal powder powder that is white in color, and sugariness is equivalent to sucrose.Xylitol is the intermediate of human body carbohydate metabolism, also extensively exists at occurring in nature, and especially content is abundant in edible mushrooms such as vegetables, fruit, natural mushroom.Lacking insulin at human body influences under the glycometabolic situation, need not insulin and promotes, xylitol also can permeate through cell membranes be organized and absorbs, and can promote liver glycogen synthetic, improves liver function, is diabetes and hepatitis concurrent disease people's ideal medicament; Simultaneously, the bacterium that is not produced carious tooth in the oral cavity utilizes, and can prevent carious tooth, is widely used in fields such as food, medicine, light industry.
Summary of the invention
The technical problem to be solved in the present invention is: provide that a kind of taste enriches, is easy to digest, instant, safety and sanitation, long shelf-life and higher fruit-granule dessert that is rich in vitamin E and the production method thereof of nutritive value.
The technical solution adopted in the present invention is: the fruit-granule dessert that is rich in vitamin E, its raw material is skimmed milk power, white granulated sugar, xylitol, fruit grain, condensed milk, rare cream, emulsifying agent, thickener, vitamin B3, vitamin E, beta carotene and pure water, the weight of wherein said each composition is counted with total amount 1000 grams
Skimmed milk power 0.1～100 gram
White granulated sugar 5～100 grams
Xylitol 5～100 grams
Fruit grain 0.5～100 gram
Condensed milk 0.1～100 gram
Rare cream 0.1～200 gram
Emulsifying agent 0.1～3 gram
Thickener 0.1～20 gram
Vitamin B3 0.001～0.01 gram
Vitamin E 0.025～0.18 gram
Beta carotene 0.1～5 gram
The pure water surplus.
Described fruit grain is one or more in coconut palm fruit fruit grain, mango fruit grain, pineapple fruit grain, orange grain, aloe fruit grain, strawberry fruit grain, grape fruit grain, kiwi fruit grain, yellow peach fruit grain, orange fruit grain, grape fruit, the blueberry fruit grain.
The ratio of described xylitol and white granulated sugar is 1: 10.
Described thickener is two kinds of additives, and by weight percentage, carragheen accounts for 0.01～90%, and surplus is following any:
1) gelatin
2) agar
3) starch
4) konjac glucomannan
5) locust bean gum.
Described emulsifying agent is selected one or more in three polyglycerol esters, molecule distillating monoglyceride, sucrose ester, the casein sodium for use.
The production method of the fruit-granule dessert of vitamin E is rich in the present invention, may further comprise the steps:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 70-80 ℃ of degassing temperature;
3) homogeneous: temperature 70-80 ℃, pressure 15-17MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 20-30 ℃ after the sterilization.
The invention has the beneficial effects as follows: product of the present invention is to have added the fruit grain of taste fresh and strengthened vitamin E in dessert, not only increased the nutritive value of product, the nutrition of fruit and the nutrition of dairy products well combine, and the fruit grain that kind is abundant also brings the consumer new mouth feeling experience simultaneously.In addition, the present invention also have be easy to digest, the characteristics of instant, safety and sanitation, long shelf-life.
The specific embodiment
Embodiment 1:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 25 grams, white granulated sugar 70 grams, xylitol 7 grams, mango fruit grain 20 grams, condensed milk 80 grams, rare cream 50 grams, three polyglycerol esters, 1 gram, carragheen 0.35 gram, agar 4 grams, vitamin B3 0.002 gram, vitamin E 0.025 gram, beta carotene 0.1 gram, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 70 ℃ of degassing temperature;
3) homogeneous: 70 ℃ of temperature, pressure 15MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 20 ℃ after the sterilization.
Embodiment 2:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 40 grams, white granulated sugar 80 grams, xylitol 8 grams, grape fruit 40 grams, condensed milk 60 grams, rare cream 30 grams, molecule distillating monoglyceride 1 gram, carragheen 0.4 gram, starch 6 grams, vitamin B3 0.003 gram, vitamin E 0.03 gram, beta carotene 0.2 gram, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 80 ℃ of degassing temperature;
3) homogeneous: 80 ℃ of temperature, pressure 17MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 30 ℃ after the sterilization.
Embodiment 3:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 42 grams, white granulated sugar 60 grams, xylitol 6 grams, coconut palm fruit fruit grain 30 grams, condensed milk 50 grams, rare cream 20 grams, molecule distillating monoglyceride 1.2 grams, carragheen 0.5 gram, gelatin 0.6 gram, vitamin B3 0.004 gram, vitamin E 0.04 gram, beta carotene 0.3 gram, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 75 ℃ of degassing temperature;
3) homogeneous: 75 ℃ of temperature, pressure 16MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 25 ℃ after the sterilization.
Embodiment 4:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 0.1 gram, white granulated sugar 50 grams, xylitol 5 grams, pineapple fruit grain 0.5 gram, orange grain 0.5 gram, condensed milk 0.1 gram, rare cream 0.1 gram, sucrose ester 0.1 gram, carragheen 0.05 gram, konjac glucomannan 0.05 gram, vitamin B3 0.001 gram, vitamin E 0.025 gram, beta carotene 0.1 gram, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 70 ℃ of degassing temperature;
3) homogeneous: 70 ℃ of temperature, pressure 15MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 20 ℃ after the sterilization.
Embodiment 5:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 100 grams, white granulated sugar 100 grams, xylitol 10 grams, aloe fruit grain 25 grams, strawberry fruit grain 25 grams, orange fruit grain 25 grams, blueberry fruit grain 25 grams, condensed milk 100 grams, rare cream 200 grams, casein sodium 3 grams, carragheen 10 grams, locust bean gum 10 grams, vitamin B3 0.01 gram, vitamin E 0.18 gram, beta carotene 5 grams, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 80 ℃ of degassing temperature;
3) homogeneous: 80 ℃ of temperature, pressure 17MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 30 ℃ after the sterilization.
Embodiment 6:
The weight of each composition of present embodiment is counted with total amount 1000 grams: skimmed milk power 50 grams, white granulated sugar 52 grams, xylitol 5.2 grams, grape fruit grain 20 grams, kiwi fruit grain 20 grams, yellow peach fruit grain 10 grams, condensed milk 50 grams, rare cream 100 grams, three polyglycerol esters, 1.5 grams, carragheen 5 grams, starch 5 grams, vitamin B3 0.0055 gram, vitamin E 0.1 gram, beta carotene 2.5 grams, surplus is a pure water.
This routine production technology is: the raw material mixed dissolution → degassing → homogeneous → adding fruit grain mixing → canned → sterilization → cooling.Be described in detail as follows:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk and rare cream simultaneously, the dissolving back keeps 10min;
2) degassing: 75 ℃ of degassing temperature;
3) homogeneous: 75 ℃ of temperature, pressure 16MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 25 ℃ after the sterilization.
Claims (5)
1. fruit-granule dessert that contains vitamin E, it is characterized in that: raw material is skimmed milk power, white granulated sugar, xylitol, fruit grain, condensed milk, rare cream, emulsifying agent, thickener, vitamin B3, vitamin E, beta carotene and pure water, the weight of wherein said each composition is counted with total amount 1000 grams
Skimmed milk power 0.1～100 gram
White granulated sugar 5～100 grams
Xylitol 5～100 grams
Fruit grain 0.5～100 gram
Condensed milk 0.1～100 gram
Rare cream 0.1～200 gram
Emulsifying agent 0.1～3 gram
Thickener 0.1～20 gram
Vitamin B3 0.001～0.01 gram
Vitamin E 0.025～0.18 gram
Beta carotene 0.1～5 gram
The pure water surplus;
The production method of this fruit-granule dessert may further comprise the steps:
1) batching: be added to stirring and dissolving in 80 ℃ the water after all powder materials fully mix, add condensed milk simultaneously
With rare cream, the dissolving back keeps 10min;
2) degassing: 70-80 ℃ of degassing temperature;
3) homogeneous: temperature 70-80 ℃, pressure 15-17MP;
4) mix: incite somebody to action in the milk liquid after the fruit grain is added to homogeneous in proportion;
5) canned: as to carry out the feed liquid that mixes canned;
6) sterilization: 121 ℃, 20min;
7) cooling: product is cooled to 20-30 ℃ after the sterilization.
2. the fruit-granule dessert that contains vitamin E according to claim 1 is characterized in that: described fruit grain is one or more in coconut palm fruit fruit grain, mango fruit grain, pineapple fruit grain, orange grain, aloe fruit grain, strawberry fruit grain, grape fruit grain, kiwi fruit grain, yellow peach fruit grain, orange fruit grain, grape fruit, the blueberry fruit grain.
3. the fruit-granule dessert that contains vitamin E according to claim 1 is characterized in that: the ratio of described xylitol and white granulated sugar is 1: 10.
4. the fruit-granule dessert that contains vitamin E according to claim 1 is characterized in that: described thickener is two kinds of additives, and by weight percentage, carragheen accounts for 0.01～90%, and surplus is following any:
1) gelatin
2) agar
3) starch
4) konjac glucomannan
5) locust bean gum.
5. the fruit-granule dessert that contains vitamin E according to claim 1 is characterized in that: described emulsifying agent is selected one or more in three polyglycerol esters, molecule distillating monoglyceride, sucrose ester, the casein sodium for use.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100952545A CN101455260B (en) | 2009-01-05 | 2009-01-05 | Fruit-granule dessert rich in vitamin E and production method thereof |
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| CN2009100952545A CN101455260B (en) | 2009-01-05 | 2009-01-05 | Fruit-granule dessert rich in vitamin E and production method thereof |
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| CN101455260A CN101455260A (en) | 2009-06-17 |
| CN101455260B true CN101455260B (en) | 2011-05-11 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102550829A (en) * | 2012-02-17 | 2012-07-11 | 重庆威士化工有限公司 | Feed emulsifier for improving digestive rate of fat |
| CN103783247A (en) * | 2013-10-17 | 2014-05-14 | 华隆（乳山）食品工业有限公司 | Blueberry peanut crisps and preparation method thereof |
| CN103493873B (en) * | 2013-10-24 | 2015-07-01 | 合肥市香口福工贸有限公司 | Manufacturing method of sugar-free yellow peach cake |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586260A (en) * | 2004-10-10 | 2005-03-02 | 潮安县宏源食品有限公司 | Beta-carotene cream candy with lasting milk fragrance and preparation method thereof |
| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN101194650A (en) * | 2006-12-05 | 2008-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dessert containing corn and producing method thereof |
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- 2009-01-05 CN CN2009100952545A patent/CN101455260B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586260A (en) * | 2004-10-10 | 2005-03-02 | 潮安县宏源食品有限公司 | Beta-carotene cream candy with lasting milk fragrance and preparation method thereof |
| CN1785019A (en) * | 2005-12-12 | 2006-06-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Compounding type milk-contg. beverage and its prodn. method |
| CN101194650A (en) * | 2006-12-05 | 2008-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dessert containing corn and producing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| JP特开2007-6756A 2007.01.18 |
| 杨远志等.功能型乳制品的应用开发.《乳品加工》.2005,(第1期),48-50. * |
| 黎继烈等.枳木具酸乳加工工艺研究.《经济林研究》.2004,第22卷(第2期),27-29. * |
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