Novel compound fruit and vegetable paste and preparation method thereof

Abstract

The invention discloses a novel compound fruit and vegetable paste and a preparation method thereof. The novel compound fruit and vegetable paste adopts apples and carrots as raw materials and are produced through selection, treatment, trimming, rubbing, mixing, heating and concentration, tinning, sealing and cooling. The novel compound fruit and vegetable paste has the advantages that: the paste has bright and uniform color and unique taste, is full of nutrition, and has simple production craftwork and low cost. The novel compound fruit and vegetable paste is applicable to the children in the period of growth, pregnant women and people using computer and watching TV for long time, and is particularly applicable to the patients with the diseases such as cancer, hypertension, nyctalopia, dry eye syndrome, malnutrition, inappetence and pachycosis.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a novel composite fruit and vegetable puree and a preparation method thereof. Background technique [0002] Carrot is a kind of crispy, delicious and nutritious home-cooked vegetable, known as "little ginseng". Carrots are rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. American scientists have confirmed that eating two carrots a day can reduce blood cholesterol by 10% to 20%; eating three carrots a day can help prevent heart disease and tumors. Traditional Chinese medicine believes that carrots are sweet in taste and flat in nature. They have the effects of invigorating the spleen and stomach, nourishing the liver and improving eyesight, clearing away heat and detoxification, strengthening yang and tonifying the kidney, clearing rashes, reducing qi and relieving cough, etc. I...

AI Technical Summary

Problems solved by technology

[0003] At present, most of the purees on the market are single in variety, single in nutrition, and single in taste.