Instant puree

Abstract

A kind of instant fruit puree, comprising fruit puree, vegetable puree, vitamin C and citric acid, the addition amount of described vitamin C is: the vegetable puree of 2mg / g-5mg / g; The addition amount of described citric acid is: 10g / kg-20g / kg of fruit puree. The invention utilizes strict vitamin C and citric acid to realize the freshness preservation of the fruit puree, and combined with vacuum packaging, the shelf life of the fruit puree reaches 5-10 days.

Description

technical field [0001] The invention relates to an instant fruit puree, which belongs to the technical field of instant food. Background technique [0002] With the rapid development of society, food safety has attracted much attention, and the pure natural ready-to-eat food without additives has become a new favorite. However, the promotion of ready-to-eat food is limited because the food is easy to oxidize and spoil. Contents of the invention [0003] Aiming at the technical problems in the prior art, the invention provides an instant fruit puree. This ready-to-eat puree can be stored for many days without oxygen. Moreover, the preparation method is simple and is beneficial to popularization in a large scale. [0004] Technical scheme of the present invention is as follows: [0005] A kind of instant fruit puree, comprising fruit puree, vegetable puree, vitamin C and citric acid, the addition amount of described vitamin C is: the vegetable puree of 2mg / g-5mg / g; The ad...

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of society, food safety has attracted much attention, and the pure natural ready-to-eat food without additives has become a new favorite, but because the food is easy to oxidize and spoil, the promotion of instant food is restricted