CN104304858A - 一种苹果果酱粉 - Google Patents
一种苹果果酱粉 Download PDFInfo
- Publication number
- CN104304858A CN104304858A CN201410572531.8A CN201410572531A CN104304858A CN 104304858 A CN104304858 A CN 104304858A CN 201410572531 A CN201410572531 A CN 201410572531A CN 104304858 A CN104304858 A CN 104304858A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- apple
- jam
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 43
- 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 48
- 239000002994 raw material Substances 0.000 claims abstract description 22
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 16
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 16
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940046240 glucomannan Drugs 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 239000000252 konjac Substances 0.000 claims abstract description 16
- 239000001630 malic acid Substances 0.000 claims abstract description 16
- 235000011090 malic acid Nutrition 0.000 claims abstract description 16
- 241000157835 Gardenia Species 0.000 claims description 15
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 241000581835 Monodora junodii Species 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019265 sodium DL-malate Nutrition 0.000 abstract 1
- 239000001394 sodium malate Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及一种苹果果酱粉,包括如下重量份数的原料:白砂糖35~55份、葡萄糖20~35份、苹果粉15~30份、蜂蜜2~5份、魔芋胶0.5~1份、苹果酸1~3份、苹果酸钠0.5~1.5份、柠檬酸0.5~1份、栀子蓝0.05~0.1份。本发明为粉状产品,易于保管和贮存,不会出现低糖果酱存放过程中出现的问题。由于果酱可以做到即做即用,因此可以用比市场上低糖果酱更低的含糖量、含胶量及不加防腐剂的配料制备出性能优异的青苹果果酱,利于人体健康。
Description
技术领域
本发明涉及一种苹果果酱粉,属食品加工领域。
背景技术
果酱,酸甜可口,是西餐、野餐、居家旅行的方便食品,也是糕点、面包、糖果、冰淇淋等食品的夹心原料之一。传统的果酱为了获得良好的凝胶形态和较长的保质期,其含糖量一般都高达60%-65%,致使口感过于甜腻,加之高糖的摄入对健康不利,故人们对它的消费量日趋下降。为了解决上述问题,市场上开发出了多种低糖果酱产品。低糖果酱的开发虽然解决了果酱高糖对健康不利的问题,但目前开发出的许多低糖果酱产品都存在着存放过程中易发生酱体脱水现象及因低糖果酱的渗透压较低、水份活性高造成的败坏、变质问题。
发明内容
本发明所要解决的技术问题是提供一种易于保管和贮存的苹果果酱粉。
本发明解决上述技术问题的技术方案如下:一种苹果果酱粉,包括如下重量份数的原料:白砂糖35~55份、葡萄糖20~35份、苹果粉15~30份、蜂蜜2~5份、魔芋胶0.5~1份、苹果酸1~3份、苹果酸钠0.5~1.5份、柠檬酸0.5~1份、栀子蓝0.05~0.1份。
本发明的有益效果是:
本发明为粉状产品,易于保管和贮存,不会出现低糖果酱存放过程中出现的问题。由于果酱可以做到即做即用,因此可以用比市场上低糖果酱更低的含糖量、含胶量及不加防腐剂的配料制备出性能优异的青苹果果酱,利于人体健康。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,所述苹果果酱粉优选包括如下重量份数的原料:白砂糖40~50份、葡萄糖22~33份、苹果粉17~25份、蜂蜜3~5份、魔芋胶0.6~0.8份、苹果酸1.5~2.5份、苹果酸钠0.7~1.3份、柠檬酸0.6~0.8份、栀子蓝0.06~0.09份。
其中一最佳值包括如下重量份数的原料:白砂糖45份、葡萄糖28份、苹果粉20份、蜂蜜3份、魔芋胶0.6份、苹果酸1.9份、苹果酸钠1份、柠檬酸0.6份、栀子蓝0.07份。
其中另一最佳值包括如下重量份数的原料:白砂糖48份、葡萄糖27份、苹果粉22份、蜂蜜4份、魔芋胶0.8份、苹果酸2.2份、苹果酸钠1.1份、柠檬酸0.7份、栀子蓝0.08份。
本发明的制备方法如下:
(1)配料:将白砂糖35~55份、葡萄糖20~35份、苹果粉15~30份、蜂蜜2~5份、魔芋胶0.5~1份、苹果酸1~3份、苹果酸钠0.5~1.5份、柠檬酸0.5~1份、栀子蓝0.05~0.1份按比例称量后,混合均匀;
(2)杀菌:混合均匀的物料在70~85℃的条件下进行微波灭菌,灭菌时间为5~10分钟,制得苹果酱粉。
具体实施方式
以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种苹果果酱粉,包括如下重量份数的原料:白砂糖35份、葡萄糖20份、苹果粉15份、蜂蜜2份、魔芋胶0.5份、苹果酸1份、苹果酸钠0.5份、柠檬酸0.5份、栀子蓝0.05份。
称取上述份数的原料后混合均匀,在70℃的条件下进行微波灭菌,灭菌时间为10分钟,制得苹果酱粉。
实施例2
一种苹果果酱粉,包括如下重量份数的原料:白砂糖55份、葡萄糖35份、苹果粉30份、蜂蜜5份、魔芋胶1份、苹果酸3份、苹果酸钠1.5份、柠檬酸1份、栀子蓝0.1份。
称取上述份数的原料后混合均匀,在85℃的条件下进行微波灭菌,灭菌时间为5分钟,制得苹果酱粉。
实施例3
一种苹果果酱粉,包括如下重量份数的原料:白砂糖40份、葡萄糖22份、苹果粉17份、蜂蜜3份、魔芋胶0.6份、苹果酸1.5份、苹果酸钠0.7份、柠檬酸0.6份、栀子蓝0.06份。
称取上述份数的原料后混合均匀,在75℃的条件下进行微波灭菌,灭菌时间为6分钟,制得苹果酱粉。
实施例4
一种苹果果酱粉,包括如下重量份数的原料:白砂糖50份、葡萄糖33份、苹果粉25份、蜂蜜5份、魔芋胶0.8份、苹果酸2.5份、苹果酸钠1.3份、柠檬酸0.8份、栀子蓝0.09份。
称取上述份数的原料后混合均匀,在78℃的条件下进行微波灭菌,灭菌时间为7分钟,制得苹果酱粉。
实施例5
包括如下重量份数的原料:白砂糖45份、葡萄糖28份、苹果粉20份、蜂蜜3份、魔芋胶0.6份、苹果酸1.9份、苹果酸钠1份、柠檬酸0.6份、栀子蓝0.07份。
称取上述份数的原料后混合均匀,在80℃的条件下进行微波灭菌,灭菌时间为9分钟,制得苹果酱粉。
实施例6
包括如下重量份数的原料:白砂糖48份、葡萄糖27份、苹果粉22份、蜂蜜4份、魔芋胶0.8份、苹果酸2.2份、苹果酸钠1.1份、柠檬酸0.7份、栀子蓝0.08份。
称取上述份数的原料后混合均匀,在82℃的条件下进行微波灭菌,灭菌时间为8分钟,制得苹果酱粉。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种苹果果酱粉,其特征在于,包括如下重量份数的原料:白砂糖35~55份、葡萄糖20~35份、苹果粉15~30份、蜂蜜2~5份、魔芋胶0.5~1份、苹果酸1~3份、苹果酸钠0.5~1.5份、柠檬酸0.5~1份、栀子蓝0.05~ 0.1份。
2.根据权利要求1所述的苹果果酱粉,其特征在于:包括如下重量份数的原料:白砂糖40~50份、葡萄糖22~33份、苹果粉17~25份、蜂蜜3~5份、魔芋胶0.6~0.8份、苹果酸1.5~2.5份、苹果酸钠0.7~1.3份、柠檬酸0.6~0.8份、栀子蓝0.06~0.09份。
3.根据权利要求2所述的苹果果酱粉,其特征在于:包括如下重量份数的原料:白砂糖45份、葡萄糖28份、苹果粉20份、蜂蜜3份、魔芋胶0.6份、苹果酸1.9份、苹果酸钠1份、柠檬酸0.6份、栀子蓝0.07份。
4.根据权利要求2所述的苹果果酱粉,其特征在于:包括如下重量份数的原料:白砂糖48份、葡萄糖27份、苹果粉22份、蜂蜜4份、魔芋胶0.8份、苹果酸2.2份、苹果酸钠1.1份、柠檬酸0.7份、栀子蓝0.08份。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410572531.8A CN104304858A (zh) | 2014-10-23 | 2014-10-23 | 一种苹果果酱粉 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410572531.8A CN104304858A (zh) | 2014-10-23 | 2014-10-23 | 一种苹果果酱粉 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104304858A true CN104304858A (zh) | 2015-01-28 |
Family
ID=52360293
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410572531.8A Pending CN104304858A (zh) | 2014-10-23 | 2014-10-23 | 一种苹果果酱粉 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104304858A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105851960A (zh) * | 2016-05-12 | 2016-08-17 | 广西味之坊食品科技有限公司 | 一种芒果果酱粉 |
CN106993786A (zh) * | 2017-03-17 | 2017-08-01 | 上海海洋大学 | 魔芋山栀子果酱及其制作方法 |
-
2014
- 2014-10-23 CN CN201410572531.8A patent/CN104304858A/zh active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105851960A (zh) * | 2016-05-12 | 2016-08-17 | 广西味之坊食品科技有限公司 | 一种芒果果酱粉 |
CN106993786A (zh) * | 2017-03-17 | 2017-08-01 | 上海海洋大学 | 魔芋山栀子果酱及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106072265B (zh) | 一种活性乳酸菌果冻及其制备方法 | |
CN101810334A (zh) | 一种魔芋休闲食品及制造方法 | |
CN104413321A (zh) | 葡萄果酱 | |
CN104920938A (zh) | 一种绿色营养的绿豆-红薯复合型粉丝 | |
CN104304858A (zh) | 一种苹果果酱粉 | |
CN102940171A (zh) | 猕猴桃果酱粉 | |
CN102885119A (zh) | 一种啤酒饼干 | |
CN102919752A (zh) | 草莓果酱粉 | |
CN102940170A (zh) | 芒果果酱粉 | |
CN106172840A (zh) | 一种速食红枣枸杞豆腐花 | |
CN105595084A (zh) | 一种超浓缩牛肉味火锅底料及其制备方法 | |
CN102960667A (zh) | 一种泡菜制品的制备方法 | |
CN102919646A (zh) | 苹果果酱粉 | |
CN102919643A (zh) | 蔓越橘果酱粉 | |
CN102940178A (zh) | 雪梨果酱粉 | |
CN106261611A (zh) | 含膳食纤维的面条和高汤以及它们的制造方法 | |
CN105192486A (zh) | 一种速冻馄饨皮复合添加剂 | |
CN102919644A (zh) | 酸梅果酱粉 | |
CN102940173A (zh) | 樱桃果酱粉 | |
CN103766675A (zh) | 一种通过添加乳化剂延缓工业化玉米搅团老化的方法 | |
CN102940213A (zh) | 红枣酱粉 | |
CN104799135A (zh) | 一种低粘度果酱及其制备方法 | |
CN102919647A (zh) | 水蜜桃果酱粉 | |
CN102919640A (zh) | 哈密瓜果酱粉 | |
CN102919642A (zh) | 黄桃果酱粉 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |