Fruit puree food and processing method thereof

A technology of food and fruit paste, applied in the field of fruit paste food, can solve the problems of single raw materials, hazards to human health, and single variety, etc., and achieve the effects of complementary nutrients, disease prevention, and energy value improvement

Inactive Publication Date: 2015-09-02
POMOLOGY INST SHANXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the jam and candied products in the domestic market have single raw materials and single varieties. Businesses often add preservatives, artificial colors, flavors, etc. for the sake of product beauty and taste. Although the state stipulates that food additives are used within the allowed range, food additives more or less harmful to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw material pretreatment:

[0029] 1. Hawthorn:

[0030] Raw material selection: choose fresh and plump hawthorn fruits without pests and diseases, mechanical damage, and mildew.

[0031] Cleaning: Wash the dust on the surface of the hawthorn fruit with clean water.

[0032] Remove the stalk and stalk, cut and remove the core: Use a stainless steel knife to rotate and remove the pedicle and stalk, then cut from the middle to remove the core.

[0033] Soaking: Soak the treated fruit in clean water and set aside.

[0034] 2. Long yam:

[0035] Raw material selection: choose fresh long yam without pests and diseases, mechanical damage, and mildew.

[0036] Cleaning: Wash the silt on the surface of the long yam with clean water.

[0037] Peeling: Use a stainless steel peeling knife to remove the skin of the long yam.

[0038] Cut into pieces: Use a stainless steel knife to cut the long yam into small pieces of about 1 cubic centimeter.

[0039] Soaking: Soak the tre...

Embodiment 2

[0059] (1) Raw material pretreatment:

[0060] The difference with embodiment 1 is the processing of red raspberry:

[0061] Raw material selection: choose fresh and plump raspberries, free from pests and diseases, mechanical damage, and mildew.

[0062] Cleaning: Wash off the dust on the surface of the red raspberry with clean water.

[0063] Heating, crushing, and juicing: put raspberries and water in a stainless steel pot at a ratio of 1:5 and heat until boiling, stir with a stainless steel spoon to completely crush the raspberries.

[0064] Filtration: First use a 100-mesh filter cloth for coarse filtration, and then use a 200-mesh filter cloth for fine filtration to obtain raspberry juice.

[0065] Canned, sealed, sterilized: Put the raspberry juice into a glass bottle, seal it, put it in a sterilizer for sterilization, and sterilize it at 100°C for 20 minutes.

[0066] Cooling: The sterilized raspberry juice is naturally cooled to room temperature and set aside.

[0...

Embodiment 3

[0074] (1) Raw material pretreatment:

[0075] The difference with embodiment 1 is the processing of red raspberry:

[0076] Raw material selection: choose fresh and plump raspberries, free from pests and diseases, mechanical damage, and mildew.

[0077] Cleaning: Wash off the dust on the raspberry surface with clean water.

[0078] Heating, crushing, and juicing: put raspberries and water in a stainless steel pot at a ratio of 1:3 and heat until boiling, stir with a stainless steel spoon to completely crush the raspberries.

[0079] Filtration: First use a 100-mesh filter cloth for coarse filtration, and then use a 200-mesh filter cloth for fine filtration to obtain raspberry juice.

[0080] Canned, sealed, sterilized: Put the raspberry juice into a glass bottle, seal it, put it in a sterilizer for sterilization, and sterilize at 95°C for 15 minutes.

[0081] Cooling: The sterilized raspberry juice is naturally cooled to room temperature and set aside.

[0082] (2) Fruit ...

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PUM

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Abstract

The invention relates to a fruit puree food and a processing method thereof. The fruit puree food is prepared from the following raw materials in parts by weight: 5-15 parts of hawthorn fruits, 4-6 parts of long yam, 1-3 parts of raspberry juice and/or mulberry fruit juice, 1-3 parts of rock candy and 0.5-1.5 parts of honey. The processing method of the fruit puree food comprises the following steps: mixing the hawthorn fruits, the long yam, the raspberry juice and/or mulberry fruit juice, the rock candy and the honey according to the ratio, steaming the mixture for 30-60 minutes at the temperature of 90-100 DEG C, stirring till the mixture is pasty, canning and sealing, and sterilizing for 10-20 minutes at the temperature of 90-100 DEG C. The selected raw materials contain nutrient elements and trace elements beneficial to human body and also have high pharmacological values; the fruit puree food is free of preservatives and chemical additives; the process route is designed according to the standard requirements of the green foods; the color, the taste, the sweetness and the acidity of the food are regulated by the natural flavor of the raw materials; the prepared food has the characteristics of beautiful color, fragrant smell, palatable sweetness and acidity, and rich and balanced nutrition.

Description

technical field [0001] The invention relates to functional food, in particular to fruit paste food containing hawthorn and long yam. Background technique [0002] At present, the jam and candied products in the domestic market have single raw materials and single varieties. Businesses often add preservatives, artificial colors, flavors, etc. for the sake of product beauty and taste. Although the state stipulates that food additives are used within the allowed range, food additives It is more or less harmful to human health. [0003] With the rapid development of the economy and the continuous improvement of people's living standards, food safety issues have gradually become the focus of consumers' attention, and higher requirements have been put forward for the safety, nutrition and functionality of food. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a functional pureed fruit food without adding any preservat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
CPCA23V2002/00A23V2200/324
Inventor 赵海山田歌赵海静薛福亮王芸芸张志玲韩凤王贵常
Owner POMOLOGY INST SHANXI ACAD OF AGRI SCI
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