Milk fruit accompaniment and making technique

A technology of fruit companion and milk, which is applied in food processing technology and food field, and can solve problems such as jams that have not yet appeared

Inactive Publication Date: 2010-06-23
SHANGHAI YIFANG RURAL TECH HLDG
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Experiments have shown that the excellent combination of milk and jam can make the nutrients of the two better digested and absorbed in t

Method used

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Embodiment Construction

[0022] The raw materials selected by the present invention are fruit material, water, sucrose, fructose syrup, glucose syrup, compound edible colloid, citric acid, acidity regulator, water retaining agent, potassium sorbate, essence and pigment; their weight The ratio is: fruit material 5-100, water 120-220, sucrose 5-16, fructose syrup 10-50, glucose syrup 16-43, compound edible colloid 0.6-3.2, citric acid 1.7-2.8, acidity regulator 1.0 -2.5, water retaining agent 0.2-0.6, potassium sorbate 0.08, and then add appropriate amount of flavor and pigment.

[0023] The manufacturing process of the above milk fruit companion is as follows:

[0024] 1) Preparation of fruit material: select high-quality fruit, peel and remove the core, or cut into cubes, wash, blanch, make fruit material, and set aside;

[0025] 2) Preparation of sugar solution: mix fructose syrup with a weight ratio of 10-50 and glucose syrup with a weight ratio of 16-43, then add water with a weight ratio of 40-60...

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Abstract

The present invention relates to a milk fruit accompaniment belonging to the technical field of food. The fruit accompaniment is made by mixing 5 to 100 shares of fruit materials, 120 to 220 shares of water, 5 to 16 shares of cane sugar, 10 to 50 shares of high fructose syrup, 16 to 43 shares of glucose syrup, 0.6 to 3.2 shares of recomposed edible colloid, 1.7 to 2.8 shares of citric acid, 1.0 to 2.5 shares of acidity regulator, 0.2 to 0.6 share of water retaining agent and 0.08 share of sorbic acid with a proper amount of vitamins C, essence and pigment. The present invention also relates to a making technique of the milk fruit accompaniment. The method specifically comprises the following steps: preparing the fruit materials, preparing the sugar syrup, immersing fruit, preparing glycine mixture, preparing acidity additive mixed liquid, preparing solution, boiling, cooling and packing. After the milk fruit accompaniment is mixed with milk, the mixture is quickly agitated. At the moment, calcium ions in the milk and the recomposed edible colloid quickly form a net gelatin in different states under the action of acid.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a milk fruit companion. [0002] The invention also relates to the field of food processing technology. Background technique [0003] Milk is one of the oldest natural beverages. Milk, as the name suggests, is squeezed from the female cow. Milk is rich in calcium, vitamin D, etc., including all the amino acids needed for human growth and development. The digestibility can be as high as 98%, which is unmatched by other foods; milk can stabilize arteries under high pressure and reduce the risk of stroke; It can help prevent the human body from absorbing the toxic metal lead and cadmium in food; it can promote a large increase of serotonin; it can greatly improve the working efficiency of the brain; it can strengthen bones and teeth, reduce the occurrence of bone atrophy; it can make the heart fatigue-resistant, etc. wait wait wait. Although milk is easy to drink, it is still not e...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23C9/154A23L21/10
Inventor 黄锦荣李丽莎
Owner SHANGHAI YIFANG RURAL TECH HLDG
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