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Apple-fruit bitter-gourd fruit vegetable seasoning and preparation method thereof

A technology for fruits, vegetables and apples, which is applied in the field of compound seasoning powder for apples, bitter gourd and fruits and vegetables and its preparation, can solve problems such as economic loss, rot, damage, etc., and achieve the effects of long shelf life, reduced waste and high economic benefits.

Inactive Publication Date: 2018-07-31
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In summary, the problems in the prior art are: bitter gourd generally appears in people's diet in the form of vegetables, but fresh vegetables will be damaged, rotten, and deteriorated in the process of processing, transportation, and sales. Vegetable farmers and society have brought considerable economic losses

Method used

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  • Apple-fruit bitter-gourd fruit vegetable seasoning and preparation method thereof

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preparation example Construction

[0026] Such as figure 1 Shown, the preparation method of the fruit and vegetable compound seasoning powder that the embodiment of the present invention provides comprises the following steps:

[0027] S101: Cut 1-80g of bitter gourd and 1-40g of apples that have been washed and deseeded into even thin slices, and respectively preserve the color of the bitter gourd slices and apple slices at 10-95°C for 1-10 minutes;

[0028] S102: Then squeeze the color-protected apple and bitter gourd for 1-20 minutes and filter for 1-30 minutes, and then mix the two juices according to the ratio of apple juice: lemon juice = 1:4;

[0029] S103: Then add 0.1%-10% maltodextrin to the mixed juice and homogenize under the pressure of 20MPa for 1-30min, and finally spray-dry to obtain apple bitter melon fruit and vegetable seasoning.

[0030] The parameter ranges of the spray drying in step S103 are: inlet air volume 80-100%, feed rate 20%-25%, inlet air temperature 150°C-220°C.

Embodiment 1

[0033] Step 1: Select fresh bitter gourds with light green color, less surface texture, no shrinkage, and no pests and diseases. Cut the bitter gourd in half and cut off both ends of the bitter gourd to remove the gourd and seeds;

[0034] Step 2: Wash the bitter gourd under tap water for 1-10 minutes and cut into thin slices about 0.4cm thick, then put the thin slices into a 500ml beaker, measure 100ml of deionized water and 0.3g of Vc and pour them together Put it into a beaker to protect the color for 1-15 minutes;

[0035] Step 3: Weigh 40g of bitter gourd after color protection, and use a graduated cylinder to measure 150ml of deionized water and pour it into a juicer for 1-20 minutes;

[0036] Step 4: Filter the squeezed juice with gauze for 10-20 minutes. During the process, it should be stirred continuously until the crude fiber residue in the bitter gourd juice is completely filtered out, and then transferred to another beaker for later use.

Embodiment 2

[0038] Step 1: Choose fresh apples with a smooth surface, good color, and 80% to 90% maturity without damage. Cut the apples in half and remove the seeds and cores;

[0039] Step 2: Wash the apples under tap water for 1-10 minutes and cut them into slices about 0.4cm thick, then put the slices into a 500ml beaker, measure 100ml of deionized water and 0.3g of Vc and pour them together Put it in a beaker to protect the color for 2 minutes;

[0040] Step 3: Weigh 40g of the apple after color protection, and use a graduated cylinder to measure 150ml of deionized water and pour it into the juicer for 1-20min;

[0041]Step 4: Filter the squeezed juice with gauze for 1 to 20 minutes. During the process, stir continuously until the juice is filtered thoroughly, and then transfer it to another beaker for later use.

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Abstract

The invention belongs to the technical field of seasoning powder processing, and discloses an apple-fruit bitter-gourd fruit vegetable seasoning and a preparation method thereof. Taking 100 grams as processing amount of raw materials, the apple-fruit bitter-gourd fruit vegetable seasoning is prepared by the following steps of cutting washed and seed-removed apple fruits and bitter gourds into uniform thin slices, weighing 1-80 grams of the bitter gourd slices and 1-40 grams of the apple slices, and respectively performing color protection on the weighed bitter gourd slices and apple slices with ascorbic acid at 10-95 DEG C for 1-15 minutes; respectively juicing the color-protected apple slices and bitter gourd slices for 1-30 minutes, carrying out filtering for 1-20 minutes, and uniformlymixing the apple juice and the bitter gourd juice at a ratio of 1 to 4; adding 0.1-10% of maltodextrin into the mixed juice, carrying out homogenization under a pressure of 20MPa for 1-30 minutes, andcarrying out spray-drying so as to obtain the apple-fruit bitter-gourd fruit vegetable seasoning. The apple-fruit bitter-gourd fruit vegetable seasoning is capable of meeting pursuit of people for nutritious, safe, hygienic and healthy foods; moreover, the apple-fruit bitter-gourd fruit vegetable seasoning solves the problem of loss during the processes of storing, processing, transporting, selling and so on of such fruits and vegetables, and prolongs shelf lives of corresponding fresh fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of seasoning powder processing, in particular to an apple bitter melon fruit and vegetable compound seasoning powder and a preparation method thereof. Background technique [0002] As the saying goes, "Food is the most important thing for the people, and taste is the first thing for food", which is enough to show that the ancestors have already had a deep understanding of the role of seasoning. In the past, people only used the earliest and simplest condiments such as oil, salt, sauce, vinegar, and monosodium glutamate for seasoning. Now, with the development and progress of science and technology, people no longer only use the above condiments for seasoning. Simultaneously, a single seasoning can no longer satisfy people's ever-changing taste pursuits, and people often use compound seasonings for seasoning, thereby satisfying their own requirements for food color, aroma and taste. . In recent years, natur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/29A23L33/10
CPCA23L27/29A23L33/10A23V2002/00A23V2200/30A23V2200/308A23V2250/5114A23V2250/708
Inventor 刘君赵晨婕邹何王粟萍陈露江雪梅谢李明谢秋菊庞茜元
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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