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, applied in the field of food deep processing, can solve the problem of rare complex fruit and vegetable paste, achieve the effect of rich nutrients, high dietary fiber content and various trace elements, and lower blood lipids
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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;
...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com