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Ddditive-free fruit bar and preparation method thereof

A technology of additive-free fruit products, applied in the functions of food ingredients, food shaping, food science, etc., can solve the problems of high production cost, high consumption cost, short shelf life, etc.

Pending Publication Date: 2020-07-14
圣海奥斯健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fruit products without additives have the disadvantages of high production cost and short shelf life. Most of the NFC-free juices on the market require cold chain transportation and storage. The consumption cost is high and the shelf life is short, usually ranging from 20 to 40 days.

Method used

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  • Ddditive-free fruit bar and preparation method thereof
  • Ddditive-free fruit bar and preparation method thereof
  • Ddditive-free fruit bar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0124] Additive-free fruit bars are made from the following raw materials in percentage by weight:

[0125] Concentrated apple clear juice 38.0%, apple pulp 60.0%, L-ascorbic acid 0.5%, apple pectin 1.5%.

[0126] Preparation:

[0127] (1) Preparation: Weigh 38.0% of concentrated apple juice, 60.0% of apple pulp, 0.5% of L-ascorbic acid and 1.5% of apple pectin according to the formula, and dissolve 0.5% of L-ascorbic acid in 5.0% of concentrated apple juice. mixed solution, set aside;

[0128] (2) Cooking and blending

[0129] ① Sol: Turn on stirring and heating, add 33.0% concentrated apple juice and 60.0% apple pulp into the pot in turn, then slowly add 1.5% apple pectin into 33.0% concentrated apple juice and 60.0% apple pulp, heat and stir to make Apple pectin is completely dissolved;

[0130] ②Cooking: continue heating and concentrating until it becomes a thick paste mixture material A;

[0131] ③Preparation: Cool the mixed material A obtained in step ② to 80°C, the...

Embodiment 2

[0137] Additive-free fruit bars are made from the following raw materials in percentage by weight:

[0138] Concentrated apple pulp 57.5%, peach juice concentrate 20.0%, Sydney juice concentrate 20.0%, L-ascorbic acid 0.5%, citrus pectin 2.0%.

[0139] Preparation:

[0140] (1) Preparation: Weigh 57.5% concentrated apple pulp, 20.0% peach concentrated juice, 20.0% Sydney concentrated juice, 0.5% L-ascorbic acid, 2.0% citrus pectin according to the formula, and dissolve 0.5% L-ascorbic acid in honey Prepare a mixed solution from peach juice concentrate 1.0%, and set aside;

[0141] (2) Cooking and blending

[0142] ①Sol: Turn on stirring and heating, add 57.5% of concentrated apple pulp, 19.0% of concentrated peach juice and 20.0% of Sydney concentrated juice into the pot in turn, then slowly add 2.0% of citrus pectin into 57.5% of concentrated apple pulp, concentrated peach juice Juice 19.0% and Sydney concentrated juice 20.0%, heated and stirred to completely dissolve the ...

Embodiment 3

[0149] Additive-free fruit bars are made from the following raw materials in percentage by weight:

[0150] Concentrated apple pulp 57.65%, hawthorn puree 20.0%, hawthorn concentrated juice 6.0%, red date concentrated juice 13.0%, red date puree 2.0%, L-ascorbic acid 0.4%, L-sodium ascorbate 0.15%, citrus pectin 0.8%.

[0151] Preparation:

[0152] (1) Material preparation: Weigh 57.65% of concentrated apple pulp, 20.0% of hawthorn puree, 6.0% of hawthorn concentrated juice, 13.0% of red date concentrated juice, 2.0% of red date paste, 0.4% of L-ascorbic acid, and 0.15% of sodium L-ascorbate according to the formula. %, citrus pectin 0.8%, 0.4% of L-ascorbic acid and 0.15% of L-sodium ascorbate are dissolved in 4.0% of jujube concentrated juice to prepare a mixed solution for subsequent use;

[0153] (2) Cooking and blending

[0154] ① Sol: Turn on stirring and heating, add 57.65% of concentrated apple pulp, 20.0% of hawthorn puree, 6.0% of hawthorn concentrated juice and 9....

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Abstract

The invention belongs to the technical field of health-care foods, and particularly relates to an additive-free fruit bar and a preparation method thereof. The additive-free fruit bar is prepared fromthe following raw materials in percentage by weight: 95.0-99.0% of fruit products, 0.1-2.0% of vitamin C and / or derivatives of vitamin C, and 0.5-3.0% of pectin. The additive-free fruit bar is suitable for children to eat, and is free from water, sugar, essence, pigment, sweetening agent, sour regulator, preservative, vegetable oil and other components; the ingredients are natural, and the formula is clean; the additive-free fruit bar contains 95-99% of fruit components, and can reserve multiple vitamins, minerals and other trace elements and a large amount of dietary fibers in the fruit, thereby being beneficial to the gastrointestinal health, growth and development of children; and the additive-free fruit bar has rich taste and palatable sour and sweet taste, and can satisfy the dual requirements for nutrition and sense of children.

Description

technical field [0001] The invention belongs to the technical field of health food, and in particular relates to an additive-free fruit bar and a preparation method thereof. Background technique [0002] There are various types of children’s food on the market. The survey shows that more than 90% of the snacks on supermarket shelves are unhealthy. Most snack manufacturers are overly pursuing taste and benefits, adding a lot of sugar, salt, starch, fat, Formula fatty acids, as well as various additives such as pigments, flavors, sweeteners, sour agents, and preservatives. Because children's physical development is still immature, they are more vulnerable to threats to their health than adults. The intake of unhealthy food will destroy children's digestive system, affect growth and development, affect the absorption of protein, iron, zinc, calcium, etc., induce allergies, dental caries, obesity, calcium deficiency, gastrointestinal dysfunction, nutritional deficiency, precoci...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/231A23L33/15A23P30/10
CPCA23L19/09A23L29/231A23L33/15A23P30/10A23V2002/00A23V2200/30A23V2200/324A23V2250/5072A23V2250/708
Inventor 白国静李宝平
Owner 圣海奥斯健康产业有限公司
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