Pure natural fruit stick and preparation method thereof

A pure natural and fruity technology, applied in food science, food preservation, application, etc., can solve the problem of poor taste, achieve the effect of increasing nutritional value, high molding rate, and simple ingredients

Inactive Publication Date: 2021-04-13
北京宝御科技有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In summary, the existing fruit bars have the defects of containing additives a

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Pure natural fruit stick and preparation method thereof
  • Pure natural fruit stick and preparation method thereof
  • Pure natural fruit stick and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0037] Example 1

[0038] The present embodiment provides a kind of preparation method of apple flavor pure natural fruit bar, and its steps comprise:

[0039] Get the following raw materials according to the mass fraction ratio: concentrated apple pulp 60%, flavored fruit juice 30%, pear extract 5%, pectin 0.5%, apple dry 2%, apple fiber powder 1.5%, vitamin C1%, wherein, in the present embodiment The flavored juice is apple juice concentrate.

[0040] Stir and mix the above raw materials concentrated apple pulp, concentrated apple juice, pear extract, pectin, dried apples and vitamin C to form a mixture.

[0041] The mixture is extruded through a mold, then cooled at a low temperature, and cut to form a primary-shaped fruit bar; the surface of the primary-shaped fruit bar is covered with apple fiber powder to obtain a pure natural fruit bar with an apple flavor.

[0042] Wherein, the concentrated apple pulp is prepared by concentrating the original apple pulp by 3 times af...

Example Embodiment

[0046] Example 2

[0047] A kind of preparation method of blueberry flavor pure natural fruit bar provided by the present embodiment, its steps comprise:

[0048] The following raw materials are taken according to the mass fraction ratio: concentrated apple pulp 60%, flavored juice A 15%, pear extract 5%, pectin 0.5%, apple fiber powder 1.5%, dried apple 2%, vitamin C 1%, seasoned juice B 15% ;

[0049] In the present embodiment, flavored fruit juice A is concentrated apple juice;

[0050] In this embodiment, flavored fruit juice B is concentrated blueberry juice.

[0051] Stir and mix the above raw materials concentrated apple pulp, concentrated apple juice, concentrated blueberry juice, pear extract, pectin, dried apples and vitamin C to form a mixture.

[0052] The mixture is extruded through a mold, then cooled at a low temperature, and cut to form a primary shape fruit stick.

[0053] The surface of the primary shape fruit bar is covered with the apple fiber powder to...

Example Embodiment

[0059] Example 3

[0060] A kind of preparation method of pure natural fruit bar with orange flavor provided by the present embodiment, its steps comprise:

[0061] The following raw materials are taken according to the proportion of mass fraction: concentrated apple pulp 60%, flavored juice A 15%, pear extract 5%, pectin 0.5%, apple fiber powder 1.5%, dried apple 2%, vitamin C 1%, seasoned juice B 15% ;

[0062] In the present embodiment, flavored fruit juice A is concentrated apple juice;

[0063] In this embodiment, seasoning fruit juice B is concentrated orange juice.

[0064] Stir and mix the above raw materials concentrated apple pulp, concentrated apple juice, concentrated orange juice, pear extract, pectin, dried apples and vitamin C to form a mixture.

[0065] The mixture is extruded through a mold, then cooled at a low temperature, and cut to form a primary shape fruit stick.

[0066] The surface of the primary shape fruit bar is covered with the apple fiber powd...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a pure natural fruit stick and a preparation method thereof. The fruit stick is prepared from the following raw materials of concentrated apple pulp, dried apples, pear syrup, pectin, apple fiber powder, vitamin C and seasoning juice. According to the preparation method of the pure natural fruit stick provided by the invention, the nutritional value of the prepared fruit stick is increased, the forming rate of the fruit stick is increased, the ingredients are simple, and the effect of high forming rate is achieved by using the concentrated fruit pulp and solid components in the concentrated fruit juice.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a pure natural fruit bar and a preparation method thereof. Background technique [0002] At present, the fruit bars sold on the market have added sugars that are not suitable for children to adjust the taste of the fruit bars during the preparation process of the fruit bars. In addition, in order to prolong the storage time of the fruit bars, excessive pectin has also been added. and anti-corrosion. Moreover, in order to improve the mouthfeel of the fruit bar, a large amount of trans fatty acids, pigments, essences, sweeteners, preservatives and other additives are added to the fruit bar. These additives pose a certain health threat to developing children, affect children's growth and development, affect the absorption of protein, iron, zinc, calcium, etc., and induce symptoms such as allergies, dental caries, obesity, calcium deficiency, and precocious puberty. [000...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/00A23L29/231A23L33/15A23L3/3472
CPCA23L19/09A23L29/231A23L33/15A23L3/3472A23V2002/00
Inventor 马露萍
Owner 北京宝御科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap