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Fruit salad and preparation method thereof

A fruit and salad technology, applied in the field of fruit salad and its production, can solve the problems of harmful health, no health care effect, and low nutritional value of the eaters, and achieve the effect of natural fragrance, real color and improved nutritional value

Inactive Publication Date: 2012-01-04
FUJIAN TIAN XIAN BAO BAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the jellies currently sold on the market have low nutritional value, and some jellies have even added excessive artificial pigments and preservatives, which not only have no health care effect, but are also harmful to the health of eaters.

Method used

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  • Fruit salad and preparation method thereof
  • Fruit salad and preparation method thereof
  • Fruit salad and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of fruit salad, the fruit salad of every 100g is mainly prepared from following components:

[0023]

[0024]

[0025] Wherein, the fruit grains include peach fruit grains, coconut fruit grains, sweet orange fruit grains, pineapple fruit grains, strawberry fruit grains, grape fruit grains, and the gelling agent includes carrageenan, pectin and agar, Wherein the carrageenan is 0.3g, the pectin is 0.1g, the agar is 0.1g, and the acidity regulator includes citric acid and sodium citrate, wherein the citric acid is 0.2g, and the sodium citrate is 0.15g.

[0026] A preparation method of fruit salad is realized through the following steps:

[0027] 1) Taking materials: take by weighing 14g of white granulated sugar, 3g of milk powder, 16g of fruit grains, 0.5g of gelling agent, 0.35g of acidity regulator, 0.07g of edible essence, and the balance is water, so that the weight sum of each of the above-mentioned raw materials is 100g, Wherein, the fruit grains inclu...

Embodiment 2

[0035] A kind of fruit salad, the fruit salad of every 100g is mainly prepared from following components:

[0036]

[0037] Wherein, the fruit grains include peach fruit grains, coconut fruit grains, sweet orange fruit grains, pineapple fruit grains, strawberry fruit grains, and grape fruit grains, and the gelling agent includes carrageenan, locust bean gum and fruit grains. Gum, wherein carrageenan is 0.4g, locust bean gum is 0.1g, pectin is 0.1g, and the acidity regulator includes malic acid and sodium hexametaphosphate, wherein malic acid is 0.25g, and sodium hexametaphosphate is 0.10g.

[0038] A preparation method of fruit salad is realized through the following steps:

[0039] 1) Taking materials: take by weighing 15g of white granulated sugar, 2g of milk powder, 16g of fruit grains, 0.6g of gelling agent, 0.35g of acidity regulator, 0.08g of food essence, and the balance is water, so that the weight sum of each of the above-mentioned raw materials is 100g, Wherein, ...

Embodiment 3

[0047] A kind of fruit salad, every 100g of fruit salad is mainly prepared from following components:

[0048]

[0049] Wherein, the fruit grains include peach fruit grains, coconut fruit grains, sweet orange fruit grains, pineapple fruit grains, strawberry fruit grains, grape fruit grains, and the gelling agent includes carrageenan locust bean gum and gelatin, , wherein the carrageenan is 0.3g, the locust bean gum is 0.1g, the gelatin is 0.05g, and the acidity regulator includes citric acid and sodium pyrophosphate, wherein the citric acid is 0.2g, and the sodium pyrophosphate is 0.2g.

[0050] A preparation method of fruit salad is realized through the following steps:

[0051] 1) Taking materials: take by weighing 16g of white granulated sugar, 3g of milk powder, 12g of fruit grains, 0.45g of gelling agent, 0.4g of acidity regulator, 0.09g of food essence, and the balance is water, so that the weight sum of each of the above-mentioned raw materials is 100g, Wherein, the...

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Abstract

The invention discloses fruit salad. Every 100g of the fruit salad is mainly made from the following ingredients: 10 to 20g of white granulated sugar, 10 to 20g of fruit dices, 1 to 5g of milk powder, 0.5 to 1.2g of jelling agents, 0.2 to 0.5g of acidity regulators, 0.04 to 0.2g of edible essences, and the balance of water. According to the technical scheme, the fruit salad is a fruit jelly product containing fruit dices and is mainly prepared form white granulated sugar, jelling agents, milk powders and fruit dices, is free of artificial food colors or preservatives and harmless to user's health. Besides, since natural materials such as the fruit dices, milk powder which have high nutritional value are used as raw materials, the fruit salad has high nutritional value; moreover the fruit salad product has more real color and more natural fragrance by virtue of the natural color and fragrance of fruits.

Description

technical field [0001] The invention relates to a jelly, in particular to a fruit salad and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food with gel, no flow, no crack, toughness, texture, fine texture and uniformity. Its raw materials are mainly white sugar, food glue, citric acid, essence, etc., and the added amount of white sugar is 15%. According to calculations, each 15-gram jelly produces 8.93 kcal of heat in the body, and the daily heat supply of an ordinary adult is about 2,500 kcal. Therefore, the proportion of heat generated in the body is extremely low, which is a low It is a healthy food with high energy and dietary fiber; and the dietary fiber has a large expansion coefficient after absorbing water, which has a filling effect in the stomach and can increase the feeling of fullness. Moreover, the short-chain fatty acids produced by the decomposition of colonic bacteria can promote intestinal peristalsis and shorten the D...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/30A23L21/12
Inventor 许志忠柯爱辰
Owner FUJIAN TIAN XIAN BAO BAO FOOD
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