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  1. Erweiterte Patentsuche
VeröffentlichungsnummerCN104839717 A
PublikationstypAnmeldung
AnmeldenummerCN 201510268463
Veröffentlichungsdatum19. Aug. 2015
Eingetragen24. Mai 2015
Prioritätsdatum24. Mai 2015
Auch veröffentlicht unterCN104839717B
Veröffentlichungsnummer201510268463.0, CN 104839717 A, CN 104839717A, CN 201510268463, CN-A-104839717, CN104839717 A, CN104839717A, CN201510268463, CN201510268463.0
Erfinder黄如生
Antragsteller黄如生
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Externe Links:  SIPO, Espacenet
Mango jam and preparation method thereof
CN 104839717 A
Zusammenfassung
The invention discloses mango jam and a preparation method thereof. The mango jam consists of the following materials in parts by weight: 8 to 10 parts of mango, 5 to 7 parts of rum, 2 to 3 parts of mulberry honey, 0.6 parts of lemon extract, 2 to 3 parts of Chinese yam, 1.5 to 2.5 parts of whole milk, 0.8 to 1.0 part of dark chocolate sauce, 0.2 to 0.3 parts of ground sea sedge, 1 to 2 parts of ginger sugar solution and 2 to 4 parts of mixed nutrition milk. The invention also provides the preparation method for the mango jam. The preparation method disclosed by the invention is scientific and reasonable, and is simple in process; the mango jam disclosed by the invention is green and healthy; by adding the Chinese yam, digestive absorption of spleen and stomach is favorably promoted; by adding the homemade mixed nutrition milk containing zinc, manganese, chromium and other trace elements, vitamin C and vitamin E which are indispensable to the human body, human body health is favorably promoted, and the health-care value of the mango jam is better improved.
Ansprüche(9)  übersetzt aus folgender Sprache: Chinesisch
1.一种芒果酱,其特征在于,由以下重量份计的材料组成:8-10份芒果、5-7份朗姆酒、2-3份桑葚蜂蜜、0.6份柠檬液、2-3份山药、1.5-2.5份全脂牛奶、0.8-1.0份黑巧克力酱、0.2-0.3份海苔末、1-2份姜糖溶液以及2-4份混合营养乳; 其中,所述桑葚蜂蜜由以下重量份计材料组成:2-3份桑葚汁以及4-6份混合蜂蜜; 所述混合蜂蜜由以下重量份计的材料组成:2-4份玫瑰花蜜、1-2份菊花蜜、1-2份枣花蜜以及1-3份金银花蜜; 所述混合营养乳由以下重量份计的材料组成:0.5-0.8份核桃粉、1-2份玫瑰粉、0.4-0.6份玫瑰纯露、0.2-0.3份麦芽糖以及0.3-0.5份松仁乳。 A mango sauce, characterized by the following parts by weight of the material consists of: 8-10 parts mango, rum parts 5-7, 2-3 mulberry honey, lemon 0.6 parts liquid, 2-3 yams, 1.5-2.5 parts of whole milk, 0.8-1.0 parts of dark chocolate sauce, seaweed end 0.2-0.3 parts, parts 1-2 and 2-4 were mixed solution Ginger milk nutrition; wherein the mulberry honey by the following weight Total material parts: parts 2-3 and 4-6 were mixed mulberry juice, honey; the mixing honey consists of the following parts by weight of material: 2-4 parts rose honey, honey chrysanthemum parts 1-2, 1-2 parts Date Honey and 1-3 parts of honeysuckle honey; the mixing nutrition milk from the following parts by weight of material: 0.5-0.8 parts of walnut powder, 1-2 parts of rose pink, 0.4-0.6 parts rose hydrosol, 0.2-0.3 parts of maltose and 0.3-0.5 parts of pine nut milk.
2.如权利要求1所述的芒果酱,其特征在于,所述桑葚蜂蜜的制作步骤为:将2-3份桑葚汁与4-6份混合蜂蜜混合,于35-45°C下加热,待有气泡产生,停止加热,自然冷却至室温。 2. mango sauce according to claim 1, characterized in that said mulberry honey production steps: the 2-3 mulberry juice mixed honey mixed with 4-6 parts, at 35-45 ° C under heating, bubbles to be produced, the heating was stopped, cooled to room temperature.
3.如权利要求2所述的芒果酱,其特征在于,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40-55Ό下熬煮30-40min,加入上述重量份的麦芽糖和松仁乳继续熬煮25_30min,冷却至室温。 3. mango sauce according to claim 2, wherein the mixing nutrition milk production steps: the above-mentioned parts by weight of walnut powder mixed with rose powder, added to the parts by weight of pure rose dew, and in 40-55Ό lower boiling 30-40min, added to the parts by weight of maltose and pine nut milk continued boiling 25_30min, cooled to room temperature.
4.一种如权利要求1-3所述的芒果酱的制作方法,其特征在于,依次包括以下步骤: 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁; 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55-70°C下焖煮30-40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12-24h,发酵温度35-45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于-35-20°C预冻6-8h,再经冷冻干燥16-18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1-1.5倍; 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95-108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75-85°C继续熬煮35-45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30-40%,即得芒果酱。 4. A method of making mango sauce as claimed in claim 1-3, wherein the sequence comprises the following steps: Step 1: The above-mentioned parts by weight of mango, peeled, cut into the side of the box and not longer than Icm Ding like mango, rum, honey mixing the parts by weight and the mango Ding, Ding was flooded so mango, pickled time 18h, every 6h to which was added 0.2 parts lemon liquid, filtered pickled mango Ding; Step two: the above-mentioned parts by weight of yam cut into the side of not longer than Icm square block yam Ding, put into the pot, the end of the pot by adding the above-mentioned parts by weight of whole milk, dark chocolate sauce and seaweed, at 55-70 ° C and simmer for 30-40min, cooled to room temperature, then add the fermented lactic acid powder to get yam stew cook fermentation time 12-24h, fermentation temperature 35-45 ° C, to get yam lactic acid, to which was added lyoprotectant, mix -35-20 ° C after pre-freezing 6-8h, and then freeze-dried 16-18h, give a lyophilized yeast yam, wherein said lactic acid powder weight does not exceed the yam 5% by weight; wherein the lyoprotectant as skim milk, the weight of the lactic acid 1-1.5 times the weight of the yam; step three: the freeze-dried lactic acid bacteria yam and the pickled mango Ding labeled as juice, concentrated to give a preliminary jam, when at 95-108 ° C under the initial boiling jam to bubbles, adding Ginger solution, the temperature is controlled at 75-85 ° C continue boiling 35-45min, constantly stirring, added to the parts by weight in the mixing process milk mixed nutrition continue boiling until the moisture content of 30-40%, that was mango sauce.
5.如权利要求4所述的芒果酱的制备方法,其特征在于,其中所述柠檬液的制备步骤为:按重量比1: 15-1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35。 5. The method of mango puree prepared according to claim 4, characterized in that the preparation step wherein said liquid is lemon: weight ratio of 1: 15-1: 20 The consumption of citric acid is mixed with water to dissolve, and to was added sodium glutamate, in fact, the consumption of citric acid, sodium glutamate and the weight ratio of 1:35.
6.如权利要求5所述的芒果酱的制备方法,其特征在于,所述海苔末的制作步骤如下: 先将海苔浸泡于质量浓度为1-3 %的NaOH溶液中4-6天,然后浸泡于质量浓度为5-8%的NaHCO3溶液1_2天,以去除海苔的腥味,最后用纯净水漂洗3_4次,直至海苔表面的水的PH达到6.9-7.1,将漂洗后的海苔干燥、研磨得到海苔末。 6. The method of mango puree prepared according to claim 5, characterized in that the end of the seaweed production steps as follows: First seaweed immersed in a concentration of 1-3% by mass of NaOH solution for 4-6 days, and then immersed in the mass concentration of 5-8% NaHCO3 solution 1_2 days to remove the smell of seaweed, final rinse 3_4 times with pure water, seaweed surface water until PH reached 6.9-7.1, the seaweed and dried after rinsing, polishing get seaweed at the end.
7.如权利要求6所述的芒果酱的制备方法,其特征在于,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于130-150°C下加热20-30min,之后加入姜汁继续加热l-2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为I: 100 7. The method of mango puree prepared according to claim 6, wherein said solution Ginger production steps: a weight ratio of 1: 5 with water mixed sucrose dissolved, and heated at 130-150 ° C under 20-30min, ginger was added and heating continued after l-2h, vinegar is added after the heating is stopped; wherein, ginger and water in a weight ratio of 1:20, the weight ratio of water and white vinegar I: 100
8.如权利要求7所述的芒果酱的制备方法,其特征在于,还包括以下步骤: 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%。 Mango sauce preparation method according to claim 8, characterized in that it further comprises the following steps: Step four: the mango sauce sealed, nitrogen packaging, and control rate of less than 8% residual oxygen. 步骤五:将密封好的芒果酱加热到62-65°C,保持30min,再冷却至室温。 Step Five: The sealed mango sauce is heated to 62-65 ° C, to maintain 30min, then cooled to room temperature.
9.如权利要求8所述的芒果酱的制备方法,其特征在于,所述芒果品种为金煌芒。 9. mango sauce preparation process as claimed in claim 8, wherein the mango varieties Jinhuang Mans.
Beschreibung  übersetzt aus folgender Sprache: Chinesisch
一种芒果酱及其制备方法 One kind of mango sauce and preparation method

技术领域 TECHNICAL FIELD

[0001] 本发明涉及一种果酱及其制备方法,具体涉及一种芒果酱及其制备方法。 [0001] The present invention relates to a method for preparing jams and in particular to a mango sauce and preparation method.

背景技术 Background technique

[0002] 芒果作为热带水果之王,不仅含有大量的营养物质,比如维生素A、维生素C、粗纤维、蛋白质、糖,蛋白质、矿物质、糖类等,能够很好的捕虫人体所需的营养,而且具有清理肠胃、防治便秘、动脉硬化、防治高血压、美化肌肤、抗癌的功效。 [0002] As the king of tropical fruits of mango, only contains a lot of nutrients, such as vitamin A, vitamin C, fiber, protein, carbohydrate, protein, minerals, sugars, etc., can be a good insect nutrients needed by the body , but also to clean up the stomach, prevent constipation, arteriosclerosis, hypertension prevention, beautify the skin, anti-cancer effect.

[0003] 芒果主要是集中在7、8月份上市,上市时间较短,其余非上市季节,人们比较难吃到芒果,因而芒果酱具有很好的市场前景,而目前市场上还比较少有芒果酱产品。 [0003] The mango is mainly concentrated in July and August listing, shorter time to market, and the remaining non-listed season, people are more unpalatable to the mango, mango puree and therefore has good market prospects, but is still relatively rare in the mango market sauce products.

发明内容 SUMMARY OF THE INVENTION

[0004] 本发明的一个目的是能够提供一种芒果酱及其制备方法,其加入自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康。 [0004] An object of the present invention is to provide a mango sauce and preparation method, added homemade milk mixed nutrition, containing zinc, manganese, chromium and other body essential trace elements and vitamin C, vitamin E, can help to promote human health. 很好的提高了芒果酱的保健价值,并提供至少后面将说明的优点。 Good way to improve the health value of mango sauce, and provide at least the advantages will be described later.

[0005] 本发明还有一个目的是通过加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0005] Another object of the present invention by the addition of lactic acid powder, to jam further break down carbohydrates, get easy digestion and absorption of lactic acid, promote the absorption of protein, simple sugars and calcium, magnesium and other nutrients, and lactic acid bacteria immunomodulatory effects, can enhance the body's immunity and resistance to achieve the effect, and by freeze-drying technology to maximize the preservation of the nutritional content of food, and can effectively inhibit the growth of microorganisms.

[0006] 为了实现根据本发明的这些目的和其它优点,本发明提供一种芒果酱,其由以下重量份计的材料组成:8_10份芒果、5_7份朗姆酒、2_3份桑葚蜂蜜、0.6份朽1檬液、2_3份山药、1.5-2.5份全脂牛奶、0.8-1.0份黑巧克力酱、0.2-0.3份海苔末、1_2份姜糖溶液以及2-4份混合营养乳; [0006] In order to achieve these objectives and other advantages of the present invention, the present invention provides a mango sauce, which consists of the following parts by weight of material: 8_10 parts mango, 5_7 parts of rum, honey 2_3 parts of mulberry, 0.6 parts 1 lemon liquid rotten, 2_3 parts of yam, 1.5-2.5 parts of whole milk, 0.8-1.0 parts of dark chocolate sauce, seaweed end 0.2-0.3 parts, 1_2 parts Ginger solution and 2-4 were mixed nutrition milk;

[0007] 其中,所述桑葚蜂蜜由以下重量份计材料组成:2-3份桑葚汁以及4-6份混合蜂蜜; [0007] wherein the mulberry honey consists of the following parts by weight of material: 2-3 and 4-6 were mixed mulberry juice, honey;

[0008] 所述混合蜂蜜由以下重量份计的材料组成:2-4份玫瑰花蜜、1-2份菊花蜜、1-2份枣花蜜以及1-3份金银花蜜; [0008] The mixing honey from the parts of the following materials by weight: 2-4 parts rose honey, honey chrysanthemum parts 1-2, 1-2 and 1-3 parts parts Date Honey honeysuckle honey;

[0009] 所述混合营养乳由以下重量份计的材料组成:0.5-0.8份核桃粉、1-2份玫瑰粉、0.4-0.6份玫瑰纯露、0.2-0.3份麦芽糖以及0.3-0.5份松仁乳。 [0009] The mixed nutrition milk consists of the following parts by weight of material: 0.5-0.8 parts of walnut powder, 1-2 parts of rose pink, 0.4-0.6 parts rose hydrosol, 0.2-0.3 and 0.3-0.5 parts of pine nuts parts of maltose milk.

[0010] 优选的是,所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2-3份桑葚汁与4-6份混合蜂蜜混合,于35-45°C下加热,待有气泡产生,停止加热,自然冷却至室温。 [0010] Preferably, the mango sauce, the mulberry honey production steps: the 2-3 mulberry juice mixed honey mixed with 4-6 parts, at 35-45 ° C under heating, to be there bubble generation, heating was stopped, cooled to room temperature.

[0011] 优选的是,所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40-55°C下熬煮30-40min,加入上述重量份的麦芽糖和松仁乳继续熬煮25-30min,冷却至室温。 [0011] Preferably, the mango sauce, the mix nutrition milk production steps: the above-mentioned parts by weight of walnut powder mixed with rose powder, added to the parts by weight of pure rose dew, and at 40- 55 ° C under boiling 30-40min, added to the parts by weight of maltose and pine nut milk continued boiling 25-30min, cooled to room temperature.

[0012] 为了实现根据本发明的这些目的和其它优点,还提供了一种芒果酱的制备方法,依次包括如下步骤: [0012] In order to achieve these objectives and other advantages of the present invention, there is provided a method for preparing a mango sauce, followed by comprising the steps of:

[0013] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁; [0013] Step One: The above parts by weight of mango, peeled, cut into the side of not longer than Icm square block mango Ding, the above parts by weight of rum, honey mixed with the mango Ding, Ding was making mango flooded, marinated 18h, every 6h added thereto 0.2 parts lemon liquid, filtered pickled mango Ding;

[0014] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55-70°C下焖煮30-40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12-24h,发酵温度35-45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于-35-20°C预冻6-8h,再经冷冻干燥16-18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0014] Step two: the above-mentioned parts by weight of yam cut into the side of not longer than Icm square block yam Ding, put into the pot, the end of the pot by adding the above-mentioned parts by weight of whole milk, dark chocolate sauce and seaweed, to 55-70 ° C under simmer 30-40min, cooled to room temperature, then add the fermented lactic acid powder to get yam stew cook fermentation time 12-24h, fermentation temperature 35-45 ° C, to give lactic acid yam, again lyoprotectant added thereto, mixed -35-20 ° C after pre-freezing 6-8h, and then freeze-dried 16-18h, give a lyophilized yeast yam, wherein the weight of lactic acid powder is not more than 5% by weight of the yam;

[0015] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1-1.5倍; [0015] wherein lyoprotectant as skim milk, the weight of the lactic acid 1-1.5 times the weight of the yam;

[0016] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95-108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75-85°C继续熬煮35-45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30% -40%,即得芒果酱。 [0016] Step three: When the freeze-dried lactic acid bacteria yam Ding labeled with the pickled mango juice and concentrated to give preliminary jam, at 95-108 ° C under the initial boiling jam to bubbles, adding Ginger solution, the temperature is controlled at 75-85 ° C continue boiling 35-45min, stirring constantly added to the parts by weight in the mixing process milk mixed nutrition continue boiling until the moisture content of 30% -40%, that is get mango sauce.

[0017] 优选的是,所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比I: 15-1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35。 [0017] Preferably, the process according to the mango puree, wherein said step of lemon solution prepared as follows: the weight ratio of I: 15-1: 20 The water consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact, the consumption of citric acid, sodium glutamate and the weight ratio of 1:35.

[0018] 优选的是,所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0018] Preferably, the process according to the mango sauce, the seaweed at the end of the production steps are as follows:

[0019] 先将海苔浸泡于质量浓度为1-3%的NaOH溶液中4_6天,然后浸泡于质量浓度为 [0019] first seaweed soaked in 1-3% concentration of NaOH solution 4_6 days, and then soaked in mass concentration

5-8%的NaHCO3溶液1_2天,以去除海苔的腥味,最后用纯净水漂洗3_4次,直至海苔表面的水的PH达到6.9-7.1,将漂洗后的海苔干燥、研磨得到海苔末。 5-8% of NaHCO3 solution 1_2 days to remove the smell of seaweed, final rinse 3_4 times with pure water until the surface of the water PH seaweed reach 6.9-7.1, after rinsing the seaweed and dried, ground to obtain the end of the nori.

[0020] 优选的是,所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比I: 5将蔗糖与水混合溶化,于130-150°C下加热20-30min,之后加入姜汁继续加热l-2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100。 [0020] Preferably, the process according to the mango sauce, the ginger candy manufacturing steps for the solution: the weight ratio of I: 5 sucrose mixed with water melting at 130-150 ° C under heating 20- 30min, ginger was added and heating continued after l-2h, vinegar added after the heating is stopped; wherein, the weight ratio of water ginger 1:20, by weight white vinegar and water ratio of 1: 100.

[0021] 优选的是,所述的芒果酱的制备方法中,还包括以下步骤: [0021] Preferably, the process according to the mango puree, further comprising the steps of:

[0022] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%。 [0022] Step four: the mango sauce sealed, nitrogen packaging, and control rate of less than 8% residual oxygen.

[0023] 步骤五:将密封好的芒果酱加热到62-65°C,保持30min,再冷却至室温。 [0023] Step 5: sealed mango sauce is heated to 62-65 ° C, to maintain 30min, then cooled to room temperature.

[0024] 优选的是,所述的芒果酱的制备方法中,所述芒果品种为金煌芒。 [0024] Preferably, the process according to the mango sauce, the mango varieties Jinhuang Mans.

[0025] 本发明至少包括以下有益效果:其加入自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,大大提高了芒果酱的保健价值;还通过加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0025] The present invention includes at least the following beneficial effects: add a mixture of homemade nutrition milk, contain zinc, manganese, chromium and other body essential trace elements and vitamin C, vitamin E, help to promote human health, greatly improving the Health Value mango sauce; also by adding lactic acid powder, to jam further break down carbohydrates, get easy digestion and absorption of lactic acid, promote the absorption of protein, simple sugars and calcium, magnesium and other nutrients, but also has immunomodulatory lactic acid bacteria effect, can enhance the body's immunity and resistance to achieve the effect, and by freeze-drying technology to maximize the preservation of the nutritional content of food, and can effectively inhibit the growth of microorganisms.

[0026] 本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研宄和实践而为本领域的技术人员所理解。 [0026] Other advantages, objects and features of the present invention will be explained in part by the following expression, part of the research will be through the traitor and practice of the invention and are known to those of skill in understanding.

具体实施方式 detailed description

[0027] 下面结合具体实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。 [0027] In the following with reference to specific embodiments of the present invention will be further described in detail so as to enable those skilled in the reference manual for the implementation according to the text can be.

[0028] 实施例1 [0028] Example 1

[0029] 本发明提供一种芒果酱,其由以下重量份计的材料组成:8份芒果、5份朗姆酒、2份桑葚蜂蜜、0.6份柠檬液、2份山药、1.5份全脂牛奶、0.8份黑巧克力酱、0.2份海苔末、I份姜糖溶液以及2份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0029] The present invention provides a mango puree, which consists of the following parts by weight of the material composition: 8 parts by mango, 5 parts rum, 2 parts of honey, mulberry, 0.6 parts of lemon solution, 2 parts of yam, 1.5 parts of whole milk , 0.8 parts of dark chocolate sauce, the last 0.2 parts seaweed, I part solution and 2 parts Ginger milk mixed nutrition; wherein homemade milk mixed nutrition, containing zinc, manganese, chromium and other body essential trace elements and vitamin C, vitamin E, help to promote human health, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, and has good medicinal value;

[0030] 其中,所述桑葚蜂蜜由以下重量份计材料组成'2份桑葚汁以及4份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0030] wherein the mulberry honey consists of the following parts by weight of material 'mulberry juice and 2 parts by mixing 4 parts honey, mulberry juice, sweet and sour taste, but there are a lot of vitamin C, can improve the immune system;

[0031] 所述混合蜂蜜由以下重量份计的材料组成:2份玫瑰花蜜、I份菊花蜜、I份枣花蜜以及I份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值; [0031] The mixing honey consists of the following parts by weight of the material composition: 2 parts rose honey, I parts chrysanthemum, I and I parts parts Date Honey honeysuckle honey, honey mixed, rather than a single honey, to utilization honey of different nutrients, further improve the nutritional value of mango sauce;

[0032] 所述混合营养乳由以下重量份计的材料组成:0.5份核桃粉、I份玫瑰粉、0.4份玫瑰纯露、0.2份麦芽糖以及0.3份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0032] The mixed nutrition milk consists of the following parts by weight of materials: 0.5 parts walnut powder, I parts rose pink, rose hydrosol 0.4 parts, 0.2 parts of maltose and 0.3 parts pine nut milk, walnut powder is rich in protein, carbohydrates compounds and other nutrients, also contains a variety of body essential calcium, iron, phosphorus and other trace elements and minerals on the human body has a very big advantage, and rose pink and rose hydrosol can promote blood circulation, but also good for the body, Rose pink roses and rose hydrosol material used here is Yunnan edible roses.

[0033] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2份桑葚汁与4份混合蜂蜜混合,于35°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0033] The mango sauce, the mulberry honey production steps as follows: 2 parts of mulberry juice mixed honey mixed with 4 parts, heated to 35 ° C, until there are bubbles, stop heating, natural cooling to room temperature the temperature is too high, it will destroy the nutritional content of mulberry juice, while the temperature is too low, mulberry juice and taste honey can not be very good fusion.

[0034] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于40°C下熬煮30min,加入上述重量份的麦芽糖和松仁乳继续熬煮25min,冷却至室温。 [0034] The mango sauce, the mix nutrition milk production steps: the above-mentioned parts by weight of walnut powder mixed with rose powder, added to the parts by weight of pure rose dew, and boiled at 40 ° C under 30min, added to the parts by weight of maltose and pine nut milk continued boiling 25min, cooled to room temperature.

[0035] 一种芒果酱的制备方法,依次包括如下步骤: [0035] A mango sauce preparation method comprises the following steps in sequence:

[0036] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0036] Step One: The above parts by weight of mango, peeled, cut into the side of not longer than Icm square block mango Ding, the above parts by weight of rum, honey mixed with the mango Ding, Ding was making mango flooded, marinated 18h, every 6h added thereto 0.2 parts lemon liquid, filtered pickled mango Ding, the mango and cut into small mango, so pickled better, taste more pure, but added rum, can inhibiting the growth of bacteria more effectively prevent mildew, add some lemon leaves, you can adjust the PH value, making better preserved;

[0037] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于55°C下焖煮30min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间12h,发酵温度35°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_35°C预冻6h,再经冷冻干燥16h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0037] Step two: the above-mentioned parts by weight of yam cut into the side of not longer than Icm square block yam Ding, put into the pot, the end of the pot by adding the above-mentioned parts by weight of whole milk, dark chocolate sauce and seaweed, to simmer 55 ° C under 30min, cooled to room temperature, then add the fermented lactic acid powder to get yam stew cook, fermentation time 12h, fermentation temperature 35 ° C, to get yam lactic acid, to which was added lyoprotectants, _35 ° C after mixing prefreezing 6h, and then freeze-dried 16h, to give a lyophilized yeast yam, wherein the weight of lactic acid powder is not more than 5% by weight of the yam;

[0038] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的I倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0038] wherein lyoprotectant as skim milk, the weight of the lactic acid bacteria I yam mud weight times; adding lactic acid powder, to jam further break down carbohydrates, get easy digestion and absorption of lactic acid, promote the absorption of protein, simple sugars and calcium, magnesium and other nutrients, but also has immunomodulatory effects of lactic acid bacteria, can enhance the body's immunity and resistance to achieve the effect, and by freeze-drying technology to maximize the preservation of the nutritional content of food, and can effectively inhibit microbial growth.

[0039] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于95下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在75°C继续熬煮35min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为30%,即得芒果酱。 [0039] Step three: the freeze-dried lactic acid bacteria yam Ding labeled with the pickled mango juice and concentrated to give preliminary jam, at 95 the time of the initial boiling jam to bubbles, add ginger sugar solution, The temperature was controlled at 75 ° C continue boiling 35min, stirring constantly added to the parts by weight in the mixing process milk mixed nutrition continue boiling until the moisture content of 30%, that was mango sauce.

[0040] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 15将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 [0040] The process according to the mango puree, wherein said step of lemon solution prepared as follows: weight ratio of 1:15 with water the consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the citric acid, sodium glutamate and the weight ratio of edible 1:35, the consumption of citric acid solution dubbed lemon, which helps to better adjust the pH value, so that better preserved.

[0041] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0041] The preparation method of the mango sauce, the seaweed at the end of the production steps are as follows:

[0042] 先将海苔浸泡于质量浓度为1%的NaOH溶液中4天,然后浸泡于质量浓度为5%的他!10)3溶液I天,以去除海苔的腥味,最后用纯净水漂洗3次,直至海苔表面的水的PH达到6.9,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 [0042] The first seaweed soaked in mass concentration of 1% NaOH solution in four days, and then soaked in the mass concentration of 5% to him! 10) 3 solution I days to remove the smell of seaweed, final rinse with pure water 3 times, until the seaweed surface water PH 6.9, seaweed and dried after rinsing, grinding to obtain seaweed end, this method was delicious seaweed end, and there is no smell, it is suitable as an ingredient to provide more for the mango sauce trace elements the body needs.

[0043] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于130°C下加热20min,之后加入姜汁继续加热lh,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0043] The process according to the mango sauce, the ginger candy manufacturing steps for the solution: a weight ratio of 1: 5 to dissolve sugar mixed with water, heated to 130 ° C 20min, heating was continued after the addition of ginger lh, vinegar is added after the heating is stopped; wherein the weight ratio of ginger and water 1:20, the weight of white vinegar and water ratio of 1: 100, ginger and vinegar to help increase appetite and help digestion.

[0044] 所述的芒果酱的制备方法中,还包括以下步骤: [0044] The process according to the mango puree, further comprising the steps of:

[0045] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0045] Step four: the mango sauce sealed, nitrogen packaging, and control rate of less than 8% residual oxygen, which can effectively prevent the deterioration of the mango sauce, improve quality, and the residual oxygen content is too high, more than 8%, corrosion Poor change effect.

[0046] 步骤五:将密封好的芒果酱加热到62°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0046] Step 5: sealed mango sauce is heated to 62 ° C, to maintain 30min, then cooled to room temperature, pasteurized, it can effectively prevent the deterioration of the mango sauce.

[0047] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0047] The process according to the mango sauce, the mango varieties Jin Huang Mountain, Jin Huang Mountain nuclear small meat, sweet and refreshing, fruit juice, no fiber, resistant storage, rich in vitamins.

[0048] 实施例2 [0048] Example 2

[0049] 本发明提供一种芒果酱,其由以下重量份计的材料组成:9份芒果、6份朗姆酒、2.5份桑葚蜂蜜、0.6份柠檬液、2.5份山药、2份全脂牛奶、0.9份黑巧克力酱、0.25份海苔末、1.5份姜糖溶液以及3份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0049] The present invention provides a mango puree, which consists of the following parts by weight of the material composition: 9 parts mango, rum 6 parts, 2.5 parts of mulberry honey, 0.6 parts of lemon solution, 2.5 parts of yam, 2 parts of whole milk , 0.9 parts of dark chocolate sauce, the end parts of seaweed 0.25, 1.5 parts solution and 3 parts Ginger milk mixed nutrition; wherein homemade milk mixed nutrition, containing zinc, manganese, chromium and other body essential trace elements and vitamin C, vitamin E, help to promote human health, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, and has good medicinal value;

[0050] 其中,所述桑葚蜂蜜由以下重量份计材料组成:2.5份桑葚汁以及5份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0050] wherein the mulberry honey consists of the following parts by weight of materials: 2.5 parts and 5 parts of mulberry juice mixed honey, mulberry juice, sweet and sour taste, but there are a lot of vitamin C, can improve the immune system;

[0051] 所述混合蜂蜜由以下重量份计的材料组成:3份玫瑰花蜜、1.5份菊花蜜、1.5份枣花蜜以及2份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值; [0051] The mixing honey consists of the following parts by weight of the material composition: 3 parts rose honey, 1.5 parts of chrysanthemum, and 1.5 parts of 2 parts honeysuckle Date Honey honey, honey mixed, rather than a single honey, to utilization honey of different nutrients, further improve the nutritional value of mango sauce;

[0052] 所述混合营养乳由以下重量份计的材料组成:0.6份核桃粉、1.5份玫瑰粉、0.5份玫瑰纯露、0.25份麦芽糖以及0.4份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0052] The mixed nutrition milk consists of the following parts by weight of materials: 0.6 parts walnut powder, 1.5 parts rose pink, rose 0.5 parts pure dew, 0.25 parts of maltose and 0.4 parts of pine nut milk, walnut powder is rich in protein, carbohydrates compounds and other nutrients, also contains a variety of body essential calcium, iron, phosphorus and other trace elements and minerals on the human body has a very big advantage, and rose pink and rose hydrosol can promote blood circulation, but also good for the body, Rose pink roses and rose hydrosol material used here is Yunnan edible roses.

[0053] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将2.5份桑葚汁与5份混合蜂蜜混合,于40°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0053] The mango sauce, the mulberry honey production steps as follows: 2.5 parts of mulberry juice mixed honey mixed with 5 parts by heating at 40 ° C until there are bubbles, stop heating, natural cooling to room temperature the temperature is too high, it will destroy the nutritional content of mulberry juice, while the temperature is too low, mulberry juice and taste honey can not be very good fusion.

[0054] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于50°C下熬煮35min,加入上述重量份的麦芽糖和松仁乳继续熬煮28min,冷却至室温。 [0054] The mango sauce, the mix nutrition milk production steps: the above-mentioned parts by weight of walnut powder mixed with rose powder, added to the parts by weight of pure rose dew, and boiled at 50 ° C under 35min, added to the parts by weight of maltose and pine nut milk continued boiling 28min, cooled to room temperature.

[0055] 一种芒果酱的制备方法,依次包括如下步骤: [0055] A mango sauce preparation method comprises the following steps in sequence:

[0056] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0056] Step One: The above parts by weight of mango, peeled, cut into the side of not longer than Icm square block mango Ding, the above parts by weight of rum, honey mixed with the mango Ding, Ding was making mango flooded, marinated 18h, every 6h added thereto 0.2 parts lemon liquid, filtered pickled mango Ding, the mango and cut into small mango, so pickled better, taste more pure, but added rum, can inhibiting the growth of bacteria more effectively prevent mildew, add some lemon leaves, you can adjust the PH value, making better preserved;

[0057] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于60°C下焖煮35min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间18h,发酵温度40°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_30°C预冻7h,再经冷冻干燥17h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0057] Step two: the above-mentioned parts by weight of yam cut into the side of not longer than Icm square block yam Ding, put into the pot, the end of the pot by adding the above-mentioned parts by weight of whole milk, dark chocolate sauce and seaweed, to at 60 ° C and simmer 35min, cooled to room temperature, then add the fermented lactic acid powder to get yam stew cook, fermentation time 18h, fermentation temperature 40 ° C, to get yam lactic acid, to which was added lyoprotectants, _30 ° C after mixing prefreezing 7h, and then freeze-dried 17h, to give a lyophilized yeast yam, wherein the weight of lactic acid powder is not more than 5% by weight of the yam;

[0058] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1.3倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0058] wherein lyoprotectant as skim milk, the weight of the lactic acid 1.3 times the weight of the yam; adding lactic acid powder, to jam further break down carbohydrates, get easy digestion and absorption of lactic acid, promote the absorption of protein, simple sugars and calcium, magnesium and other nutrients, but also has immunomodulatory effects of lactic acid bacteria, can enhance the body's immunity and resistance to achieve the effect, and by freeze-drying technology to maximize the preservation of the nutritional content of food, and can effectively inhibit microbial growth.

[0059] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于100°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在80°C继续熬煮40min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为35%,即得芒果酱。 [0059] Step three: When the freeze-dried lactic acid bacteria yam Ding labeled with the pickled mango juice and concentrated to give preliminary jam, cooked at 100 ° C under the initial jam until bubbles appear, add ginger candy solution, the temperature was controlled at 80 ° C continue boiling 40min, stirring constantly added to the parts by weight in the mixing process milk mixed nutrition continue boiling until the moisture content of 35%, that was mango sauce.

[0060] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 18将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 [0060] The process according to the mango puree, wherein said step of lemon solution prepared as follows: weight ratio of 1:18 with water the consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the citric acid, sodium glutamate and the weight ratio of edible 1:35, the consumption of citric acid solution dubbed lemon, which helps to better adjust the pH value, so that better preserved.

[0061] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0061] The process according to the mango sauce, the seaweed at the end of the production steps are as follows:

[0062] 先将海苔浸泡于质量浓度为2%的NaOH溶液中5天,然后浸泡于质量浓度为7%的NaHCO3溶液1.5天,以去除海苔的腥味,最后用纯净水漂洗3次,直至海苔表面的水的PH达到7.0,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 [0062] first soaked in seaweed concentration of 2% NaOH solution for 5 days, and then immersed in a concentration of 7% NaHCO3 solution 1.5 days to remove the smell of seaweed, and finally rinsed three times with pure water until seaweed surface water PH of 7.0, after rinsing the seaweed and dried seaweed ground to obtain end, this method was delicious seaweed end, and there is no smell, it is suitable as an ingredient, mango butter to provide a variety of human needs trace elements.

[0063] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于140°C下加热25min,之后加入姜汁继续加热1.5h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0063] The process according to the mango sauce, the ginger candy manufacturing steps for the solution: a weight ratio of 1: 5 to dissolve sugar mixed with water, heated to 140 ° C 25min, heating was continued after the addition of ginger 1.5h, vinegar is added after the heating is stopped; wherein the weight ratio of ginger and water 1:20, the weight of white vinegar and water ratio of 1: 100, ginger and vinegar to help increase appetite and help digestion.

[0064] 所述的芒果酱的制备方法中,还包括以下步骤: [0064] The process according to the mango puree, further comprising the steps of:

[0065] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0065] Step four: the mango sauce sealed, nitrogen packaging, and control rate of less than 8% residual oxygen, which can effectively prevent the deterioration of the mango sauce, improve quality, and the residual oxygen content is too high, more than 8%, corrosion Poor change effect.

[0066] 步骤五:将密封好的芒果酱加热到63°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0066] Step 5: sealed mango sauce is heated to 63 ° C, to maintain 30min, then cooled to room temperature, pasteurized, it can effectively prevent the deterioration of the mango sauce.

[0067] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0067] The process according to the mango sauce, the mango varieties Jin Huang Mountain, Jin Huang Mountain nuclear small meat, sweet and refreshing, fruit juice, no fiber, resistant storage, rich in vitamins.

[0068] 实施例3 [0068] Example 3

[0069] 本发明提供一种芒果酱,其由以下重量份计的材料组成:10份芒果、7份朗姆酒、3份桑葚蜂蜜、0.6份柠檬液、3份山药、2.5份全脂牛奶、1.0份黑巧克力酱、0.3份海苔末、2份姜糖溶液以及4份混合营养乳;其中,自制的混合营养乳,含有锌、锰、铬等人体不可缺少的微量元素以及维生素C、维生素E,有助于促进人身体健康,很好的提高了芒果酱的保健价值,山药中含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收,具有很好的药用价值; [0069] The present invention provides a mango puree, which consists of the following parts by weight of the material composition: 10 parts mango, rum 7 parts, 3 parts of mulberry honey, 0.6 parts of lemon solution, 3 parts of yam, 2.5 parts of whole milk , 1.0 parts of dark chocolate sauce, the end of the 0.3 parts of seaweed, a solution of 2 parts and 4 parts Ginger milk mixed nutrition; wherein homemade milk mixed nutrition, containing zinc, manganese, chromium and other body essential trace elements and vitamin C, vitamin E, help to promote human health, good way to improve the health value of mango sauce, yam contains amylase, polyphenol oxidase material is conducive to digestion and absorption of the spleen and stomach, and has good medicinal value;

[0070] 其中,所述桑葚蜂蜜由以下重量份计材料组成:3份桑葚汁以及6份混合蜂蜜,桑葚汁味道酸甜可口,而且还有大量的维生素C,可以提高免疫力; [0070] wherein the mulberry honey consists of the following parts by weight of the material composition: 3 parts and 6 parts of mulberry juice mixed honey, mulberry juice, sweet and sour taste, but there are a lot of vitamin C, can improve the immune system;

[0071] 所述混合蜂蜜由以下重量份计的材料组成:4份玫瑰花蜜、2份菊花蜜、2份枣花蜜以及3份金银花蜜,采用混合蜂蜜,而不是单一蜂蜜,是为了综合利用不同蜂蜜的营养成分,进一步提高芒果酱的营养价值。 [0071] The mixing honey consists of the following parts by weight of the material consists of: 4 parts rose honey, 2 parts of chrysanthemum honey, 2 parts 3 parts honeysuckle Date Honey and honey, mixed honey, rather than a single honey is to utilization honey of different nutrients, to further enhance the nutritional value of mango sauce.

[0072] 所述混合营养乳由以下重量份计的材料组成:0.8份核桃粉、2份玫瑰粉、0.6份玫瑰纯露、0.3份麦芽糖以及0.5份松仁乳,核桃粉含有丰富的蛋白质、碳水化合物等营养素,还含有多种人体所必需的钙、铁、磷等微量元素和矿物质,对人体有非常大的好处,而玫瑰粉和玫瑰纯露可促进血液循环,亦对身体有好处,此处玫瑰粉和玫瑰纯露的玫瑰花原料采用的是云南产的食用玫瑰。 [0072] The mixed nutrition milk consists of the following parts by weight of materials: 0.8 parts walnut powder, 2 parts rose pink, rose hydrosol 0.6 parts, 0.3 parts of maltose and 0.5 parts of pine nut milk, walnut powder is rich in protein, carbohydrates compounds and other nutrients, also contains a variety of body essential calcium, iron, phosphorus and other trace elements and minerals on the human body has a very big advantage, and rose pink and rose hydrosol can promote blood circulation, but also good for the body, Rose pink roses and rose hydrosol material used here is Yunnan edible roses.

[0073] 所述的芒果酱中,所述桑葚蜂蜜的制作步骤为:将3份桑葚汁与6份混合蜂蜜混合,于45°C下加热,待有气泡产生,停止加热,自然冷却至室温,温度过高,将会破坏桑葚汁中的营养成分,而温度过低,桑葚汁与蜂蜜的味道不能进行很好的融合。 [0073] The mango sauce, the mulberry honey production steps: the 3 parts of mulberry juice mixed honey mixed with 6 parts, at 45 ° C under heating until there are bubbles, stop heating, natural cooling to room temperature the temperature is too high, it will destroy the nutritional content of mulberry juice, while the temperature is too low, mulberry juice and taste honey can not be very good fusion.

[0074] 所述的芒果酱中,所述混合营养乳的制作步骤为:按上述重量份将核桃粉与玫瑰粉混合均匀,加入上述重量份的玫瑰纯露,并于55°C下熬煮40min,加入上述重量份的麦芽糖和松仁乳继续熬煮30min,冷却至室温。 [0074] The mango sauce, the mix nutrition milk production steps: the above-mentioned parts by weight of walnut powder mixed with rose powder, added to the parts by weight of pure rose dew, and boiled at 55 ° C under 40min, added to the parts by weight of maltose and pine nut milk continued boiling 30min, cooled to room temperature.

[0075] 一种芒果酱的制备方法,依次包括如下步骤: [0075] A mango sauce preparation method comprises the following steps in sequence:

[0076] 步骤一:将上述重量份的芒果去皮,切成边长不超过Icm的方块状芒果丁,将上述重量份的朗姆酒、蜂蜜和所述芒果丁混合,使得芒果丁被淹没,腌制时间18h,每隔6h向其中加入0.2份柠檬液,过滤得到腌制芒果丁,将芒果切成芒果丁,使得腌制效果更好,味道更纯正,而且加入朗姆酒,可以更加抑制杂菌的生长,有效防止霉变,加入适量柠檬叶,可以调节PH值,使得腌制效果更好; [0076] Step One: The above parts by weight of mango, peeled, cut into the side of not longer than Icm square block mango Ding, the above parts by weight of rum, honey mixed with the mango Ding, Ding was making mango flooded, marinated 18h, every 6h added thereto 0.2 parts lemon liquid, filtered pickled mango Ding, the mango and cut into small mango, so pickled better, taste more pure, but added rum, can inhibiting the growth of bacteria more effectively prevent mildew, add some lemon leaves, you can adjust the PH value, making better preserved;

[0077] 步骤二:将上述重量份的山药切成边长不超过Icm的方块状山药丁,投入锅中,向锅中加入上述重量份的全脂牛奶、黑巧克力酱以及海苔末,于70°C下焖煮40min,冷却至室温,然后向焖煮得到的山药中添加乳酸菌菌粉发酵,发酵时间24h,发酵温度45°C,得到乳酸菌山药泥,再向其中加入冻干保护剂,混匀后于_20°C预冻8h,再经冷冻干燥18h,得到冻干酵母菌山药泥,其中所述乳酸菌菌粉的重量不超过所述山药重量的5% ; [0077] Step two: the above-mentioned parts by weight of yam cut into the side of not longer than Icm square block yam Ding, put into the pot, the end of the pot by adding the above-mentioned parts by weight of whole milk, dark chocolate sauce and seaweed, to 70 ° C under simmer 40min, cooled to room temperature, then add the fermented lactic acid powder to get yam stew cook, fermentation time 24h, fermentation temperature 45 ° C, to give lactic acid yam, to which was added lyoprotectants, _20 ° C after mixing pre-freezing 8h, and then freeze-dried 18h, to give a lyophilized yeast yam, wherein said lactic acid powder is not more than 5% by weight by weight of the yam;

[0078] 其中,所述冻干保护剂为脱脂奶,其重量为所述乳酸菌山药泥重量的1-1.5倍;加入乳酸菌菌粉,对果酱中的碳水化合物进行进一步分解,得到易于消化吸收的乳酸,促进蛋白质、单糖及钙、镁等营养物质的吸收,而且乳酸菌具有免疫调节作用,可以达到增强人体免疫力和抵抗力的效果,并采用冷冻干燥技术,能够最大限度的保存食品的营养成分,而且可以有效抑制微生物的生长。 [0078] wherein lyoprotectant as skim milk, the weight of the lactic acid 1-1.5 times yam mud weight; adding lactic acid powder, to jam further break down carbohydrates, get easy digestion and absorption lactic acid, promote the absorption of protein, simple sugars and calcium, magnesium and other nutrients, but also has immunomodulatory effects of lactic acid bacteria, can enhance the body's immunity and resistance to achieve results, and the use of freeze-drying technology, to maximize the preservation of food nutrition component, and can effectively inhibit microbial growth.

[0079] 步骤三:将所述冻干乳酸菌山药泥与所述腌制芒果丁打成浆汁,浓缩得到初步果酱,于108°C下熬煮所述初步果酱至出现气泡时,加入姜糖溶液,将温度控制在85°C继续熬煮45min,不断搅拌,在搅拌过程中加入上述重量份的混合营养乳继续熬煮,直至含水量为40%,即得芒果酱。 [0079] Step three: When the freeze-dried lactic acid bacteria yam Ding labeled with the pickled mango juice and concentrated to give preliminary jam, boiled at 108 ° C under the initial jam to bubbles, add ginger candy solution, the temperature was controlled at 85 ° C continue boiling 45min, stirring constantly added to the parts by weight in the mixing process milk mixed nutrition continue boiling until the water content of 40%, that was mango sauce.

[0080] 所述的芒果酱的制备方法中,其中所述柠檬液的制备步骤为:按重量比1: 20将食用柠檬酸与水混合溶解,并向其中加入谷氨酸钠,其实所述谷氨酸钠与所述食用柠檬酸的重量比为1: 35,将食用柠檬酸配成柠檬液,有助于其更好地调节pH值,使得腌制效果更好。 [0080] The process according to the mango puree, wherein said step of lemon solution prepared as follows: weight ratio of 1:20 with water the consumption of citric acid were mixed and dissolved, and thereto was added sodium glutamate, in fact the citric acid, sodium glutamate and the weight ratio of edible 1:35, the consumption of citric acid solution dubbed lemon, which helps to better adjust the pH value, so that better preserved.

[0081] 所述的芒果酱的制备方法中,所述海苔末的制作步骤如下: [0081] The process according to the mango sauce, the seaweed at the end of the production steps are as follows:

[0082] 先将海苔浸泡于质量浓度为1-3%的NaOH溶液中6天,然后浸泡于质量浓度为 [0082] first soaked in seaweed concentration of 1-3% NaOH solution in six days, and then soaked in mass concentration

5-8%的他!10)3溶液2天,以去除海苔的腥味,最后用纯净水漂洗4次,直至海苔表面的水的PH达到7.1,将漂洗后的海苔干燥、研磨得到海苔末,此种方法得到的海苔末味道鲜美,而且没有腥味,很适合作为配料,为芒果酱提供多种人体需要的微量元素。 5-8% of him! 10) 3 solution two days to remove the smell of seaweed, and finally rinsed 4 times with pure water until the seaweed surface water PH 7.1, after rinsing the seaweed dried seaweed end lapping get , this method was delicious seaweed end, and there is no smell, it is suitable as an ingredient, the body needs a variety of trace elements for the mango sauce.

[0083] 所述的芒果酱的制备方法中,所述姜糖溶液的制作步骤为:按重量比1: 5将蔗糖与水混合溶化,于150°C下加热30min,之后加入姜汁继续加热2h,停止加热后加入白醋;其中,姜汁与水的重量比为1: 20,白醋与水的重量比为1: 100,姜和白醋有助于增进食欲、帮助消化。 [0083] The process according to the mango sauce, the ginger candy manufacturing steps for the solution: a weight ratio of 1: 5 to dissolve sugar mixed with water, heated to 150 ° C 30min, heating was continued after the addition of ginger 2h, after the cessation of heating added vinegar; wherein the weight ratio of ginger and water 1:20, the weight of white vinegar and water ratio of 1: 100, ginger and vinegar to help increase appetite and help digestion.

[0084] 所述的芒果酱的制备方法中,还包括以下步骤: [0084] The process according to the mango puree, further comprising the steps of:

[0085] 步骤四:将所述芒果酱密封、充氮包装,并控制残氧率低于8%,这样可以有效防止芒果酱变质,提高品质,而残氧率过高,超过8 %,防腐变效果不佳。 [0085] Step four: the mango sauce sealed, nitrogen packaging, and control rate of less than 8% residual oxygen, which can effectively prevent the deterioration of the mango sauce, improve quality, and the residual oxygen content is too high, more than 8%, corrosion Poor change effect.

[0086] 步骤五:将密封好的芒果酱加热到65°C,保持30min,再冷却至室温,进行巴氏消毒,也可以有效防止芒果酱变质。 [0086] Step 5: sealed mango sauce is heated to 65 ° C, to maintain 30min, then cooled to room temperature, pasteurized, it can effectively prevent the deterioration of the mango sauce.

[0087] 所述的芒果酱的制备方法中,所述芒果品种为金煌芒,金煌芒核小肉多,香甜爽口,果汁多,无纤维,耐贮藏,含有丰富的维生素。 [0087] The process according to the mango sauce, the mango varieties Jin Huang Mountain, Jin Huang Mountain nuclear small meat, sweet and refreshing, fruit juice, no fiber, resistant storage, rich in vitamins.

[0088] 尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。 [0088] Although the embodiments of the present invention has been disclosed above, but it is not limited to the use of the specification and embodiments listed, it can be applied to various fields suitable for the invention, for a person skilled in the art in terms of , can be easily realized additional modifications, thus without departing from the general concept of the scope of the claims and the equivalents as defined in the present invention is not limited to the specific details and illustrated herein and described embodiments.

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Nichtpatentzitate
Referenz
1 *孙炜等: "《从零开始做果酱、果茶、果汁》", 31 July 2013
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Referenziert von
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CN105433349A *13. Nov. 201530. März 2016广西北部湾珠乡橄榄食品有限公司Production technology of olive tapenade for health care and blood pressure reduction
Klassifizierungen
Internationale KlassifikationA23L33/00, A23L21/10
UnternehmensklassifikationA23V2002/00, A23Y2220/00
Juristische Ereignisse
DatumCodeEreignisBeschreibung
19. Aug. 2015C06Publication
16. Sept. 2015EXSBDecision made by sipo to initiate substantive examination
4. Jan. 2017C14Grant of patent or utility model