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A technology of mangrove fruit and food, which is applied in food preparation, food drying, food hydrolysis, etc. It can solve the problems of obvious bitterness and affect appetite, and achieve the effects of rich nutrition, improved yield and solubility, and short production cycle
Inactive Publication Date: 2014-04-30
北海蓝海洋生物药业有限责任公司
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Abstract
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Problems solved by technology
However, mangrove fruit contains bitter elements, and without processing, the bitter taste is obvious, thus affecting people's appetite, and the bitter taste also conceals the true face of mangrove fruit's rich nutrition, and also affects the market value of mangrove fruit. It is very regrettable that people far away from the sea can hardly taste the unique taste of mangrove fruit. Therefore, through a reasonable preparation method, removing the bitter components in mangrove fruit and preparing it into flavored food will benefit the development of mangrove fruit. Making full use of it is conducive to the improvement of the market value of mangrove fruit. The notice search did not find any reports on mangrove fruit flavor food technology
Method used
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Embodiment 1
[0011] (1) Take 100 kg of fresh mangrove fruit, wash them, grind them together with 200 kg of water, and grind them into pulp with a 120-mesh sieve to remove residues. Heat the pulp to 55°C, add 0.2 kg of fresh fruit, and the activity is 20 10,000 U / g of plant proteolytic enzymes and 0.3 kg of flavor enzymes with an activity of 30,000 U / g, stirred evenly, kept at 50-56°C for 4 hours, boiled for 5 minutes to inactivate the enzymes, and obtained enzymolyzed pulp for later use;
[0012] (2) Add 120 kg of sugar, 1 kg of acesulfame potassium, and 4 kg of xanthan gum to the enzymatic fruit pulp, stir evenly, dilute to 20 times the weight of fresh fruit, stir well, filter, fill, and sterilize to obtain finished product.
Embodiment 2
[0014] (1) Take 100 kg of fresh mangrove fruit, wash them, grind them together with 300 kg of water, and grind them into pulp with a 120-mesh sieve to remove residues, heat the pulp to 55°C, add 0.3 kg of fresh fruit, and the activity is 20 10,000 U / g of plant proteolytic enzymes and 0.2 kg of flavor enzymes with an activity of 30,000 U / g, stirred evenly, kept at 50-56°C for 3 hours, boiled for 5 minutes to inactivate the enzymes, and obtained enzymolyzed pulp for later use;
[0015] (2) Add 140 kg of sugar, 1 kg of acesulfame potassium, and 4 kg of xanthan gum to the enzymatic fruit pulp, stir evenly, dilute to 20 times the weight of fresh fruit, stir well, filter, fill, and sterilize to obtain finished product.
Embodiment 3
[0017] (1) Take 100 kg of fresh mangrove fruit, wash them, grind them with 250 kg of water, and grind them into pulp with a 120-mesh sieve to remove residues. Heat the pulp to 55°C, add 0.3 kg of fresh fruit weight (0.3%) The plant proteolytic enzyme with an activity of 200,000 U / g and the flavor enzyme with an activity of 0.3 kg of 30,000 U / g are stirred evenly, kept at 50-56°C for 4 hours, boiled for 5 minutes to kill the enzyme, and the enzymatic hydrolyzed fruit is obtained. pulp spare;
[0018] (2) Add 160 kg of sugar, 2.0 kg of acesulfame potassium, 6 kg of xanthan gum, and 0.8 kg of potassium sorbate into the enzymatic pulp, stir well, dilute to 20 times the weight of fresh fruit, stir well, filter, and fill , the finished product is obtained.
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Abstract
The invention discloses mangrove fruit flavor food which is prepared by the following method: fresh mangrove fruits are taken for cleaning, and added with 2-3 times of water by weight for pulping by using a pulping machine; residues are separated by using a screen of 120-150 meshes; the fruit pulp is heated to 50-55 DEG C; vegetable proteolytic enzyme being 0.2-0.3% of weight of the fresh fruits with 200,000 U / g of activity and flavor enzyme being 0.2-0.3% of weight of the fresh fruits with 30,000 U / g of activity are added for evenly stirring, kept at 50-56 DEG C for hydrolyzing 3-5 hours, boiled for 5 minutes for enzyme deactivation to obtain enzymolysis fruit pulp; sugar being 6-8% of 20 times of weight of the fresh fruits, acesulfame potassium being 0.05-0.1% of 20 times of weight of the fresh fruits and xanthan gum being 0.2-0.3% of 20 times of weight of the fresh fruits are added for evenly stirring, and diluted to 20 times of weight of the fresh fruits for evenly stirring, filtering, filling and sterilizing so as to obtain the mangrove fruit flavor food; or the enzymolysis fruit pulp is dried to powder by using a spraying dryer; sugar powder being 20-25% of weight of dry powder is added for evenly mixing and packaging so as to obtain the finished product. The mangrove fruit flavor food fully uses the marine plant resources, and has rich nutrition, short production period and unique and delicious taste.
Description
technical field [0001] The invention relates to a mangrove fruit flavor food, which belongs to the technical field of flavor food preparation. Background technique [0002] Mangrove plants refer to woody plants that grow in the intertidal zone of tropical and subtropical coasts and are periodically inundated by seawater. There are 24 families, 38 genera and 84 species of mangrove plants in the world, which are divided into two major groups: the eastern group (Indian Ocean and the coast of the West Pacific Ocean) and the western group (the West Indies and the coast of West Africa). The mangrove plants in my country belong to the oriental group and are distributed along the coastal areas of Hainan, Guangxi, Guangdong, Taiwan and Fujian provinces. According to whether they can exclusively live in the intertidal zone, mangrove plants can be divided into true mangroves and semi-mangroves. There are 7 families and 10 species of true mangrove plants in Guangxi, and 5 families and...
Claims
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Application Information
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