Suche Bilder Maps Play YouTube News Gmail Drive Mehr »
Anmelden
Nutzer von Screenreadern: Klicke auf diesen Link, um die Bedienungshilfen zu aktivieren. Dieser Modus bietet die gleichen Grundfunktionen, funktioniert aber besser mit deinem Reader.

Patentsuche

  1. Erweiterte Patentsuche
VeröffentlichungsnummerCN102726649 A
PublikationstypAnmeldung
AnmeldenummerCN 201210232630
Veröffentlichungsdatum17. Okt. 2012
Eingetragen6. Juli 2012
Prioritätsdatum6. Juli 2012
Auch veröffentlicht unterCN102726649B
Veröffentlichungsnummer201210232630.2, CN 102726649 A, CN 102726649A, CN 201210232630, CN-A-102726649, CN102726649 A, CN102726649A, CN201210232630, CN201210232630.2
Erfinder汤智, 章振武
Antragsteller杭州博多工贸有限公司
Zitat exportierenBiBTeX, EndNote, RefMan
Externe Links:  SIPO, Espacenet
Honey snow pear puree and production method thereof
CN 102726649 A
Zusammenfassung
The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and whitesugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scentedteas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.
Ansprüche(7)  übersetzt aus folgender Sprache: Chinesisch
1. 一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: 果糖18〜28%、雪梨丁15〜25%、水5. 5〜9. 5%、蜂蜜I〜5%、甘氨酸O. 02〜O. 08%、食用盐O. 5〜3%、氯化钙O. 06〜O. 1%、焦亚硫酸钠O. 005〜O. 03%,VC0. 02〜O. 07%、柠檬酸O. 05〜O. 3%、卡拉胶O. 01〜O. 06%、黄原胶O. 005〜O. 03%、山梨酸钾O. 03〜O. 07%、食用香精O. 05〜O. 3%和白砂糖余量。 A honey pear puree, characterized by the following weight percentages of raw materials: 18~28% fructose, Sydney D 15~25% 5~9 5. 5 percent water, honey I~5% glycine O. 02~O. 08%, edible salt O. 5~3%, calcium chloride O. 06~O. 1%, sodium metabisulfite O. 005~O. 03%, VC0. 02~O. 07 % citric O. 05~O. 3%, carrageenan O. 01~O. 06%, xanthan gum O. 005~O. 03%, potassium sorbate O. 03~O. 07%, food flavor O. 05~O. 3% and white sugar balance.
2.如权利要求I所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: 果糖20〜26%、雪梨丁17〜23%、水6. 5〜8. 5%、蜂蜜2〜4%、甘氨酸O. 04〜O. 06%、食用盐I〜2%、氯化钙O. 07〜O. 09%、焦亚硫酸钠O. 01〜O. 02%,VC0. 04〜O. 06%、柠檬酸O. I〜O. 25%、卡拉胶O. 03〜O. 05%、黄原胶O. 01〜O. 02%、山梨酸钾O. 04〜O. 06%、食用香精O. I〜O. 2%和白砂糖余量。 2. An honey I said Sydney puree claim, wherein the weight percentages by the following raw materials: 20~26% fructose, Sydney D 17~23%, water 6 5 ~ 8 5. % ~ 4% honey, glycine O. 04~O. 06%, edible salt I~2%, calcium chloride O. 07~O. 09%, sodium metabisulfite O. 01~O. 02%, VC0. 04~O. 06%, citric O. I~O. 25%, carrageenan O. 03~O. 05%, xanthan gum O. 01~O. 02%, potassium sorbate O. 04~O. 06%, food flavor O. I~O. 2% and white sugar balance.
3.如权利要求I或2所述的一种蜂蜜雪梨果泥的生产方法,其特征在于包括以下工艺步骤: 1)称取配方量的原料; 2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-20〜-10°C下糖溃20〜30小时; 3)步骤2)得到的糖溃过的雪梨丁加热至60〜80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95〜99%的白砂糖; 4)占配方量I〜5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85〜95°C后保温I〜5分钟,然后加入配方量的蜂蜜; 6)步骤5)得到的物料边搅拌边冷却,当冷却至65〜75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 3. A honey I or 2, wherein the method of producing pulp Sydney claim, characterized in that the process comprises the following steps: 1) Weigh the amount of raw material formulation; 2) the amount of formulation D was added Sydney formula amount of fructose, salt and calcium chloride Stir, then collapse in -20~-10 ° C under sugar 20 to 30 hours; 3) Step 2) was crushed sugar over Sydney dinga heat to 60~80 ° C, then Join formula amount of sodium metabisulfite, VC and accounting formula amount of 95~99% of white sugar; and 4) accounting formula amount I~5% formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill; 5) Step 3) mixing the material with the material obtained in step 4) was heated to 85~95 ° C after incubation I~5 minutes, then added the formulation amount of honey; 6) Step 5) The material obtained was cooled with stirring When After cooling to 65~75 ° C formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey, pear puree obtained was cooled to room temperature.
4.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤2)中物料在温度-15〜-10°C下糖溃23〜27小时。 4. The claim I wherein a pear puree honey production, characterized in that said step 2) collapse of the material at a temperature of -15~-10 ° C under sugar 23~27 hours.
5.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤3)中糖溃过的雪梨丁加热至65〜75°C。 5. A honey I said Sydney puree production method according to claim, wherein said step 3) Sugar collapse over Sydney dinga heated to 65~75 ° C.
6.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤5)中物料加热至87〜93°C后保温2〜4分钟。 As claimed in claim I wherein a honey pear puree production method, wherein said step 5) was incubated 2 ~ 4 minutes the material was heated to 87~93 ° C after.
7.如权利要求I所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤6)中冷却至68〜72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精。 7. A honey I said Sydney puree production method of claim wherein said step of adding 6) After cooling to 68~72 ° C formula amount of potassium sorbate, citric acid, glycine and food flavor.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch

一种蜂蜜雪梨果泥及其生产方法 One kind of honey pear puree and production method

技术领域 Technical Field

[0001] 本发明属于食品加工技术领域,具体涉及一种蜂蜜雪梨果泥及其生产方法。 [0001] The present invention belongs to the technical field of food processing, and more particularly to a method for producing honey and pear puree.

背景技术 Background

[0002]目前市场上也有类似的水果酱产品,但由于受到生产工艺的限制,在生产过程中往往会造成营养价值的流失,并且此类水果酱口感不饱满,看不见果肉,色泽度差。 [0002] Currently, there are on the market like water jam products, but due to restrictions of the production process, in the production process often cause loss of nutritional value, and such puree taste is not full, invisible flesh color difference.

发明内容 DISCLOSURE

[0003] 针对现有技术存在的问题,本发明的目的在于设计提供一种蜂蜜雪梨果泥及其生产方法的技术方案。 [0003] The problems of the prior art, an object of the invention is designed to provide a technical solution pear puree and honey production process.

[0004] 所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: [0004] The pulp of a honey Sydney, characterized in that the percentage by weight is made of the following materials:

果糖18〜28%、雪梨丁15〜25%、水5. 5〜9. 5%、蜂蜜I〜5%、甘氨酸O. 02〜O. 08%、食用盐O. 5〜3%、氯化钙O. 06〜O. 1%、焦亚硫酸钠O. 005〜O. 03%,VC0. 02〜O. 07%、柠檬酸O. 05〜O. 3%、卡拉胶O. 01〜O. 06%、黄原胶O. 005〜O. 03%、山梨酸钾O. 03〜O. 07%、食用香精O. 05〜O. 3%和白砂糖余量。 18~28% fructose, Sydney D 15~25% 5~9 water 5. 5% honey I~5%, glycine O. 02~O. 08%, edible salt O. 5~3%, chlorination calcium O. 06~O. 1%, sodium metabisulfite O. 005~O. 03%, VC0. 02~O. 07%, citric O. 05~O. 3%, carrageenan O. 01~O. 06 %, xanthan gum O. 005~O. 03%, potassium sorbate O. 03~O. 07%, food flavor O. 05~O. 3% and white sugar balance.

[0005] 所述的一种蜂蜜雪梨果泥,其特征在于由下述重量百分比的原料制成: [0005] The pulp of a honey Sydney, characterized in that the percentage by weight is made of the following materials:

果糖20〜26%、雪梨丁17〜23%、水6. 5〜8. 5%、蜂蜜2〜4%、甘氨酸O. 04〜O. 06%、食用盐I〜2%、氯化钙O. 07〜O. 09%、焦亚硫酸钠O. 01〜O. 02%,VC0. 04〜O. 06%、柠檬酸O. I〜O. 25%、卡拉胶O. 03〜O. 05%、黄原胶O. 01〜O. 02%、山梨酸钾O. 04〜O. 06%、食用香精O. I〜O. 2%和白砂糖余量。 20~26% fructose, Sydney D 17~23%, water 6 5 ~ 8. 5%, honey ~ 4%, glycine O. 04~O. 06%, edible salt I~2%, calcium chloride O . 07~O. 09%, sodium metabisulfite O. 01~O. 02%, VC0. 04~O. 06%, citric O. I~O. 25%, carrageenan O. 03~O. 05%, Xanthan gum O. 01~O. 02%, potassium sorbate O. 04~O. 06%, food flavor O. I~O. 2% and white sugar balance.

[0006] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于包括以下工艺步骤: [0006] The honey pear puree a production process comprising the following process steps:

1)称取配方量的原料; 1) Weigh formula amount of raw materials;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-20〜-10°C下糖溃20〜30小时; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride Stir, then collapse in -20~-10 ° C under sugar 20 to 30 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至60〜80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95〜99%的白砂糖; 3) Step 2) was crushed sugar over Sydney dinga heat to 60~80 ° C, then add the formula amount of sodium metabisulfite, VC and accounting formula amount of 95~99% of white sugar;

4)占配方量I〜5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounting formula amount I~5% formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85〜95°C后保温I〜5分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 85~95 ° C incubation I~5 minutes, then added the formulation amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至65〜75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, while cooling to 65~75 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey obtained was cooled to room temperature, Sydney puree .

[0007] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤2)中物料在温度-15〜-10°C下糖溃23〜27小时。 A honey [0007] The Sydney puree production method, wherein said step 2) Material collapse in temperature -15~-10 ° C under sugar 23~27 hours.

[0008] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤3)中糖溃过的雪梨丁加热至65〜75°C。 [0008] A honey pear puree the production process, wherein step 3) Sugar collapse over Sydney dinga heat to 65~75 ° C.

[0009] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤5)中物料加热至、87〜93°C后保温2〜4分钟。 [0009] according to a method of producing honey pear puree, wherein said step 5) the material is heated to, 2 ~ 4 min incubation 87~93 ° C.

[0010] 所述的一种蜂蜜雪梨果泥的生产方法,其特征在于所述的步骤6)中冷却至68〜72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精。 A honey [0010] The Sydney puree production method, wherein said step of adding 6) cooled to 68~72 ° C after the formula amount of potassium sorbate, citric acid, glycine and food flavor.

[0011] 上述的一种蜂蜜雪梨果泥采用冷冻雪梨丁为原料,采取果糖进行冷冻糖溃,辅以上等蜂蜜,最大程度上防止了营养物质的流失,保证营养价值的多元化,并且通过本发明制得的蜂蜜雪梨果泥自然清香,芬芳浓郁,汤色清澈明亮,滋味浓郁醇厚,无论是单独清泡饮用还是搭配其他花茶均是理想之原料,既有雪梨之清香、又可起到润肺止渴。 [0011] A honey puree freeze above Sydney Sydney Ding as raw material, adopt frozen sugar fructose collapse, combined with the finest honey, to the maximum extent prevent the loss of nutrients, to ensure diversification nutritional value, and by this Sydney invention prepared puree natural honey fragrance, rich fragrance, liquor color clear and bright, mellow taste rich, either alone or with one other clean drinking bubble tea are the ideal raw material, both the fragrance of Sydney, but also play lungs thirst.

具体实施方式 DETAILED DESCRIPTION

[0012] 以下结合实施例来进一步说明本发明。 [0012] The following examples further illustrate the invention. 本发明中涉及的百分比,除具体说明外,均指重量百分比。 The present invention relates to a percentage, in addition to specifically indicated, percentages are by weight.

[0013] 实施例I [0013] Example I

1)称取配方量的原料: 1) Weigh formula amounts of material:

果糖23kg、雪梨丁20kg、水7. 5kg、蜂蜜3kg、甘氨酸O. 05kg、食用盐1kg、氯化隹丐O. 08kg、焦亚硫酸钠O. 01kg、VCO. 05kg、梓檬酸O. 1kg、卡拉胶O. 03kg、黄原胶O. 01kg、山梨酸钾O. 05kg、食用香精O. 12kg和白砂糖45kg ; Fructose 23kg, Sydney Ding 20kg, water 7. 5kg, honey 3kg, glycine O. 05kg, salt 1kg, chlorinated short-tailed bird beggar O. 08kg, sodium metabisulfite O. 01kg, VCO. 05kg, Azusa citric acid O. 1kg, Kara glue O. 03kg, xanthan gum O. 01kg, potassium sorbate O. 05kg, food flavor O. 12kg and white sugar 45kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-10°C下糖溃24小时; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride stir at -10 ° C and then collapse under sugar 24 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至70°C,然后加入配方量的焦亚硫酸钠、VC和占配方量99%的白砂糖; 3) Step 2) was crushed sugar over Sydney dinga heat to 70 ° C, and then added to the formula amount of sodium metabisulfite, VC and accounted for 99% of the formula amount of white sugar;

4)占配方量1%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounting for 1% of the amount of formula formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至85°C后保温3分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to incubation for 3 minutes 85 ° C, followed by addition of an amount of the formulation of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至70°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, when cooled to 70 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey, pear puree obtained was cooled to room temperature.

[0014] [0014]

实施例2 Example 2

1)称取配方量的原料: 1) Weigh formula amounts of material:

果糖18kg、雪梨丁25kg、水5. 5kg、蜂蜜5kg、甘氨酸O. 02kg、食用盐O. 5kg、氯化隹丐O. 06kg、焦亚硫酸钠O. 03kg、VC0. 07kg、朽1檬酸O. 05kg、卡拉胶O. 01kg、黄原胶O. 03kg、山梨酸钾O. 03kg、食用香精O. 05kg和白砂糖45. 65kg ; Fructose 18kg, Sydney Ding 25kg, water 5. 5kg, honey 5kg, glycine O. 02kg, salt O. 5kg, chlorinated short-tailed bird beggar O. 06kg, sodium metabisulfite O. 03kg, VC0. 07kg, citric acid rot 1 O. 05kg, carrageenan O. 01kg, xanthan gum O. 03kg, potassium sorbate O. 03kg, food flavor O. 05kg and white sugar 45. 65kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_20°C下糖溃20小时; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride Stir, then collapse in sugar _20 ° C under 20 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至60°C,然后加入配方量的焦亚硫酸钠、VC和占配方量95%的白砂糖; 3) Step 2) was crushed sugar over Sydney dinga heat to 60 ° C, and then added to the formula amount of sodium metabisulfite, VC and accounted for 95% of the formula amount of white sugar;

4)占配方量5%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounted for 5% of the amount of formula formula amount of white sugar and carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至90°C后保温4分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to 90 ° C incubation for 4 minutes, then add formula amount of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至65°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, when cooled to 65 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey obtained was cooled to room temperature, Sydney puree.

[0015] [0015]

实施例3 Example 3

1)称取配方量的原料: 1) Weigh formula amounts of material:

果糖28kg、雪梨丁15kg、水9. 5kg、蜂蜜1kg、甘氨酸O. 08kg、食用盐3kg、氯化I丐O. 1kg、焦亚硫酸钠O. 005kg、VCO. 02kg、柠檬酸O. 3kg、卡拉胶O. 06kg、黄原胶O. 005kg、山梨酸钾O. 07kg、食用香精O. 3kg和白砂糖42. 56kg ; Fructose 28kg, Sydney Ding 15kg, water 9. 5kg, honey 1kg, glycine O. 08kg, salt 3kg, chlorinated I beggar O. 1kg, sodium metabisulfite O. 005kg, VCO. 02kg, citric O. 3kg, carrageenan O. 06kg, xanthan gum O. 005kg, potassium sorbate O. 07kg, food flavor O. 3kg and white sugar 42. 56kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_12°C下糖溃30小时; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride Stir, then collapse in sugar _12 ° C under 30 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至65°C,然后加入配方量的焦亚硫酸钠、VC和占配方量96%的白砂糖; 3) Step 2) was crushed sugar over Sydney dinga heat to 65 ° C, and then added to the formula amount of sodium metabisulfite, VC and accounted for 96% of the formulation quantity of white sugar;

4)占配方量4%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounted for 4% of the recipe and the recipe amount of white sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至93°C后保温2分钟,然后加入配方量的蜂蜜; 5) Step 3) material mixed material obtained in step 4) was heated incubated for 2 minutes to 93 ° C, the amount of honey is then added to the formula;

6)步骤5)得到的物料边搅拌边冷却,当冷却至75°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, when cooled to 75 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey, pear puree obtained was cooled to room temperature.

[0016] [0016]

实施例4 Example 4

1)称取配方量的原料: 1) Weigh formula amounts of material:

果糖26kg、雪梨丁23kg、水8. 5kg、蜂蜜4kg、甘氨酸O. 06kg、食用盐2kg、氯化隹丐O. 09kg、焦亚硫酸钠O. 02kg、VC0. 06kg、柠檬酸O. 25kg、卡拉胶O. 05kg、黄原胶O. 02kg、山梨酸钾O. 06kg、食用香精O. 2kg和白砂糖35. 69kg ; Fructose 26kg, Sydney Ding 23kg, water 8. 5kg, honey 4kg, glycine O. 06kg, salt 2kg, chlorinated short-tailed bird beggar O. 09kg, sodium metabisulfite O. 02kg, VC0. 06kg, citric O. 25kg, carrageenan O. 05kg, xanthan gum O. 02kg, potassium sorbate O. 06kg, food flavor O. 2kg and white sugar 35. 69kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在_18°C下糖溃28小时; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride Stir, then collapse in sugar _18 ° C under 28 hours;

3)步骤2)得到的糖溃过的雪梨丁加热至80°C,然后加入配方量的焦亚硫酸钠、VC和占配方量97%的白砂糖; 3) Step 2) was crushed sugar over Sydney dinga heat to 80 ° C, and then added to the formula amount of sodium metabisulfite, VC and accounted for 97% of the formula amount of white sugar;

4)占配方量3%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounted for 3% of the recipe and the recipe amount of white sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至95°C后保温I分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) the resulting material mixed and heated to 95 ° C I min incubation, then the amount of honey into the composition;

6)步骤5)得到的物料边搅拌边冷却,当冷却至72°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, when cooled to 72 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey, pear puree obtained was cooled to room temperature.

[0017] [0017]

实施例5 Example 5

1)称取配方量的原料: 1) Weigh formula amounts of material:

果糖25kg、雪梨丁18kg、水7kg、蜂蜜3kg、甘氨酸O. 04kg、食用盐2. 4kg、氯化隹丐O. 07kg、焦亚硫酸钠O. 01kg、VCO. 04kg、朽1檬酸O. 2kg、卡拉胶O. 04kg、黄原胶O. 02kg、山梨酸钾O. 05kg、食用香精O. 13kg和白砂糖44kg ; Fructose 25kg, Sydney Ding 18kg, water 7kg, honey 3kg, glycine O. 04kg, salt 2. 4kg, chlorinated short-tailed bird beggar O. 07kg, sodium metabisulfite O. 01kg, VCO. 04kg, rotten 1 citric acid O. 2kg, Carrageenan O. 04kg, xanthan gum O. 02kg, potassium sorbate O. 05kg, food flavor O. 13kg and white sugar 44kg;

2)配方量的雪梨丁中加入配方量的果糖、食用盐和氯化钙搅拌均匀,然后在-10°C下糖溃22小时;3)步骤2)得到的糖溃过的雪梨丁加热至64°C,然后加入配方量的焦亚硫酸钠、VC和占配方量96%的白砂糖; 2) Formulation of Sydney small amount added to the formulation in an amount of fructose, salt and calcium chloride stir at -10 ° C and then collapse under sugar 22 hours; 3) Step 2) was crushed sugar too hot to Sydney dinga 64 ° C, and then added to the formula amount of sodium metabisulfite, VC and accounted for 96% of the formulation quantity of white sugar;

4)占配方量4%的白砂糖和配方量的卡拉胶、黄原胶、水进行胶体磨均乳化; 4) accounted for 4% of the recipe and the recipe amount of white sugar carrageenan, xanthan gum, water was emulsified colloid mill;

5)步骤3)得到的物料与步骤4)得到的物料混合,加热至88°C后保温3分钟,然后加入配方量的蜂蜜; 5) Step 3) the material obtained in step 4) to give the material mixed and heated to incubation for 3 minutes 88 ° C, followed by addition of an amount of the formulation of honey;

6)步骤5)得到的物料边搅拌边冷却,当冷却至68°C后加入配方量的山梨酸钾、柠檬酸、甘氨酸和食用香精,混匀后冷却至常温后得到蜂蜜雪梨果泥。 6) Step 5) to give the material was cooled with stirring, when cooled to 68 ° C added to the formula amount of potassium sorbate, citric acid, glycine and food flavor, mix honey obtained was cooled to room temperature, Sydney puree.

Patentzitate
Zitiertes PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
CN1957773A *9. Nov. 20069. Mai 2007湖南老爹农业科技开发股份有限公司Method for processing mashed fruit of kiwi fruit
CN101869238A *11. Juni 201027. Okt. 2010江苏省农业科学院Sweet corn and red date fruit paste and production method thereof
CN102018157A *14. Sept. 200920. Apr. 2011傅稚均Method for preparing pyrus ussuriensis maxim and hawthorn jam
JPH0678665A * Titel nicht verfügbar
US20100136168 *3. Dez. 20083. Juni 2010Mchaney Blair CSupplemented fruit or vegetable product
Referenziert von
Zitiert von PatentEingetragen Veröffentlichungsdatum Antragsteller Titel
CN103027222A *15. Jan. 201310. Apr. 2013郑海鸿Snow pear and honey jam and preparation method thereof
Klassifizierungen
Internationale KlassifikationA23L2/39, A23L1/212, A23L1/09
Juristische Ereignisse
DatumCodeEreignisBeschreibung
17. Okt. 2012C06Publication
12. Dez. 2012C10Entry into substantive examination
16. Okt. 2013C14Grant of patent or utility model