Fruit and vegetable processing method without losing nutritional ingredients

A processing method and technology of nutritional ingredients, applied in the direction of food ingredients, food ingredients used as taste improvers, food ingredients used as odor improvers, etc., can solve the problems of loss of nutrients in fruits and vegetables, achieve increased taste, delicious smell, and satisfy healthy diet Effect

Pending Publication Date: 2020-12-25
祁东县农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a fruit and vegetable processing method that does not lose nutrients, and solves the problem of loss of nutrients in fruits and vegetables during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiments of the present invention provide a method for processing fruits and vegetables without losing nutrients, comprising the following steps:

[0026] S1: Select 10 parts of freshly picked grapefruit, peel the grapefruit, take out the pulp, and put it into the juicer, then add 2 parts of sugar, 20 parts of warm water at 30 degrees, and control the stirring speed of the juicer to 20- 30r / s, so that the stirring time is 3-6 minutes, then pour the grapefruit juice into a sterile iron bowl, place it in an environment with a temperature of 5 degrees, and seal the iron bowl with a plastic wrap;

[0027] S2: Select 10 parts of freshly picked kiwi fruit, the maturity of kiwi fruit is 80%, remove the skin of kiwi fruit, and then wash it with water for 2-5 minutes, put the cleaned kiwi fruit into the juicer, and then add lactic acid 3 portion, then make the stirring speed 20-30r / s, make the stirring time 3-6 minutes, then pour the kiwi fruit juice into a sterile iron bowl,...

Embodiment 2

[0033] Embodiments of the present invention provide a method for processing fruits and vegetables without losing nutrients, comprising the following steps:

[0034] S1: Select 15 parts of grapefruit just picked, peel the grapefruit, take out the pulp, and then put it into the juicer, then add 3 parts of sugar, 20 parts of warm water at 30 degrees, and control the stirring speed of the juicer to 20- 30r / s, so that the stirring time is 3-6 minutes, then pour the grapefruit juice into a sterile iron bowl, place it in an environment with a temperature of 5 degrees, and seal the iron bowl with a plastic wrap;

[0035] S2: Select 15 parts of freshly picked kiwi fruit, the maturity of kiwi fruit is 80%, remove the skin of kiwi fruit, and then wash it with water for 2-5 minutes, put the cleaned kiwi fruit into the juicer, and then add lactic acid 4 Then make the stirring speed 20-30r / s, make the stirring time 3-6 minutes, then pour the kiwi fruit juice into a sterile iron bowl, place ...

Embodiment 3

[0041] Embodiments of the present invention provide a method for processing fruits and vegetables without losing nutrients, comprising the following steps:

[0042] S1: Choose 20 parts of freshly picked grapefruit, peel the grapefruit, take out the pulp, and put it into the juicer, then add 4 parts of sugar, 30 parts of warm water at 30 degrees, and control the stirring speed of the juicer to 20- 30r / s, so that the stirring time is 3-6 minutes, then pour the grapefruit juice into a sterile iron bowl, place it in an environment with a temperature of 5 degrees, and seal the iron bowl with a plastic wrap;

[0043] S2: Select 20 parts of freshly picked kiwi fruit, the maturity of kiwi fruit is 80%, remove the skin of kiwi fruit, and then wash it with water for 2-5 minutes, put the cleaned kiwi fruit into the juicer, and then add 5 lactic acid portion, then make the stirring speed 20-30r / s, make the stirring time 3-6 minutes, then pour the kiwi fruit juice into a sterile iron bowl,...

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PUM

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Abstract

The invention provides a fruit and vegetable processing method without losing nutritional ingredients, and relates to the field of fruit and vegetable processing. The fruit and vegetable processing method without losing nutritional ingredients comprises the following steps of S1, selecting 10-20 parts of grapefruits which are just picked, peeling the grapefruits, taking out pulp of the grapefruits, putting the grapefruits into a juice extractor, then adding 2-4 parts of white sugar and 20-30 parts of warm water at 30 DEG C, controlling the stirring speed of the juice extractor to be 20-30 r / s,and enabling the stirring time to be 3-6 minutes, pouring the grapefruit juice into a sterile iron bowl, placing the iron bowl in an environment with the temperature of 5 DEG C, and sealing the ironbowl with a preservative film; and S2, selecting 10-20 parts of kiwi fruits which are just picked, wherein the maturity of the kiwi fruits is 80%, the peels of the kiwi fruits are removed, and then the kiwi fruits are cleaned with clear water for 2-5 minutes. Through glacial acetic acid, potassium sorbate, wheat cellulose and gluconic acid, nutritional ingredients in the fruits and vegetables areprevented from being lost in the mixing and stirring process of the fruits and vegetables.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a fruit and vegetable processing method that does not lose nutrients. Background technique [0002] Fruit refers to edible plant fruit that is juicy and mainly tastes sweet and sour. Fruits are not only rich in nutrients, but also can promote digestion. Vegetables refer to a class of plants or fungi that can be cooked and cooked to become food. Vegetables are one of the indispensable foods in people's daily diet. Vegetables can provide nutrients such as various vitamins and minerals necessary for the human body. 90% of the vitamin C and 60% of the vitamin A necessary for the human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective ingredients for health. Currently, nutrients in fruits and vegetables can effectively prevent chronic and degenerative diseases. [0003] Fruits and ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/06A23L2/44A23L2/52A23L2/68
CPCA23L2/02A23L2/06A23L2/44A23L2/52A23L2/68A23V2002/00A23V2200/14A23V2200/15A23V2250/042A23V2250/032A23V2250/022A23V2250/04A23V2250/5108
Inventor 郝建民谭伟周立波
Owner 祁东县农业发展有限公司
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