Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof

A technology of high dietary fiber and fruit and vegetable paste, which is applied in the field of food deep processing, can solve the problems of rare compound fruit and vegetable paste, and achieve the effects of enriching nutrients, improving utilization rate, and high dietary fiber content

Inactive Publication Date: 2013-02-13
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the jams sold in the market are single jams, such as strawberry jam, hawthorn jam, tomato sauce, etc. There are few jams made of vegetables, especially the compound fruit and vegetable jams produced by combining several raw materials with high nutritional value. relatively rare

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Hawthorn Flavor Compound Fruit and Vegetable Sauce

[0025] (1) Pretreatment of raw materials: mix fruits and vegetables (carrot 7%, bean sprouts 1%, kelp 4%, ginger 1%, pumpkin 7%, green pepper 6%, garlic cloves 1%, lotus root 5%, tomato 7%, burdock 5% , bamboo leaves 4%, cucumber 7%, white radish 5%, cabbage 5%, onion 4%, eggplant 4%, apple 4%, fresh orange 5%, tangerine 6%, hawthorn 9%, kiwi 3%) Clean and drain, spread in the container in multiple layers, sprinkle white sugar on each layer of fruits and vegetables, and drain after 24 hours after the juice flows out; the total amount of white sugar is 40% of the mass of mixed fruits and vegetables; take 300g of sugar Cut the drained mixed fruits and vegetables into 1cm cubes, add 300g of water to rinse, and keep the rinsed water for later use;

[0026] (2) Blanching: Take out the mixed fruits and vegetables, immerse in a citric acid solution with pH=3 for 3 minutes, and the blanching temperature is 90°C; ...

Embodiment 2

[0033] Embodiment 2: Tomato essence compound fruit and vegetable sauce

[0034](1) Raw material pretreatment: mix fruits and vegetables (carrot 5%, bean sprouts 4%, kelp 4%, ginger 1%, pumpkin 7%, green pepper 4%, garlic cloves 1%, lotus root 5%, tomato 9%, burdock 7% , bamboo leaves 3%, cucumber 7%, white radish 5%, cabbage 6%, onion 2%, eggplant 6%, apple 5%, fresh orange 5%, tangerine 6%, hawthorn 5%, kiwi 3%) Clean, drain, and spread in multiple layers in the container, sprinkle white sugar on each layer of fruits and vegetables, and drain after 30 hours after the juice flows out; the total amount of white sugar is 50% of the mass of mixed fruits and vegetables; take 400g of sugar Cut the drained mixed fruits and vegetables into 1.5cm cubes, add 400g of water to rinse, and keep the rinsed water for later use;

[0035] (2) Blanching: Take out the mixed fruits and vegetables, immerse in the citric acid solution with pH=4 for 2 minutes, and the blanching temperature is 95°C;...

Embodiment 3

[0042] Embodiment 3: apple flavor compound fruit and vegetable sauce

[0043] (1) Pretreatment of raw materials: mix fruits and vegetables (carrot 6%, bean sprouts 2%, kelp 3%, ginger 1%, pumpkin 7%, green pepper 3%, garlic cloves 1%, lotus root 7%, tomato 5%, burdock 6% , bamboo leaves 4%, cucumber 7%, white radish 5%, cabbage 8%, onion 4%, eggplant 5%, apple 9%, fresh orange 5%, tangerine 4%, hawthorn 6%, kiwi 2%) Clean, drain, and spread in multiple layers in the container, sprinkle white sugar on each layer of fruits and vegetables, and drain after 36 hours after the juice flows out; the total amount of white sugar is 55% of the mass of mixed fruits and vegetables; take 450g of sugar Cut the drained mixed fruits and vegetables into 1cm cubes, add 450g of water to rinse, and keep the rinsed water for later use;

[0044] (2) Blanching: Take out the mixed fruits and vegetables, immerse in a citric acid solution with pH=4.5 for 2 minutes, and blanching temperature is 95°C;

...

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PUM

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Abstract

The invention belongs to the technical field of food deep processing and particularly relates to a low sugar high dietary fiber composite fruit and vegetable paste and a preparation method thereof. Fruits and vegetables subjected to sugaring, acidity regulators, thickening agents, coloring matters and essence are subjected to scalding treatment, pulping, blending, concentrating, homogenizing, canning and sterilization to form the composite fruit and vegetable paste, the mass content of soluble solids is in a range from 26% to 31%, and the mass content of total sugar is in a range from 35.23% to 39.53%. According to the low sugar high dietary fiber composite fruit and vegetable paste and the preparation method thereof, the fruits and vegetables subjected to sugaring are used as main raw materials, the use ratio of the raw materials is improved, the production costs are lowered, types of jams are enriched, the preparation method is simple, the operation is simple, convenient and easy to control, the prepared composite fruit and vegetable paste has comprehensive nutritions, low sugar and high dietary fiber, health care and edible effects are integrated, the effect of balancing human nutrition can be achieved, simultaneously the taste is good, the low sugar high dietary fiber composite fruit and vegetable paste has low price and fine quality, the process is simple, the cost is low, the environment is not polluted, and the industrialized production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a low-sugar and high-dietary fiber composite fruit and vegetable sauce and a preparation method thereof. Background technique [0002] Jam is made of fruits and vegetables as the main raw materials. It is directly sold in the market after pretreatment, crushing, cooking, beating, batching, adding sugar (or not adding sugar), concentration, sterilization, packaging (canned) and other processes. Bacteria-regulated products. Soluble solid content (mass) in jam ≥ 25%. The jam can still maintain the unique natural flavor of fresh fruit after being baked at high temperature. Infants and young children eating jam can supplement calcium and phosphorus, prevent rickets, increase hemoglobin, and have an auxiliary effect on calcium deficiency anemia. Its rich potassium can eliminate fatigue, and zinc can enhance memory. [0003] With the improvement of human hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 闵伟红王晓飞申述霞方丽李鸿梅詹东玲
Owner JILIN AGRICULTURAL UNIV
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