CN101361534B - 一种醋酱的制作工艺及产品 - Google Patents
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Abstract
一种应用于食品技术领域中的一种醋酱的制作工艺及产品，将水果清洗干净，破碎后，分离出果皮、果核、果蒂；将分离出的果皮，破碎至厚度约为1毫米左右，加入100℃热水，经过5s-10s时间的汆烫；经过处理的果皮，放入适量的柠檬酸，进行高压蒸煮，至果胶释出，制得果皮泥；将果汁、果肉，进行高压蒸煮，然后加入果皮泥，搅拌均匀，制成半成品果酱；在半成品果酱中依次加入醋、多元糖醇，不断搅拌，经过均质、脱气、杀菌工艺，可制得醋果酱。该发明构思新颖科学、具有和谐均衡的酸度与甜度、微微的苦涩味、通过醋与果酱的结合具有醋和水果的双重保健作用、营养更加丰富、利用多元糖醇代替了传统果酱中的麦芽糖和砂糖。
Description
技术领域：
本发明涉及食品技术领域中的一种醋酱的制作工艺及产品。
背景技术：
近年来新的消费倾向表明：保持水果本身固有的色、香、味及新鲜感的、低糖的果酱越来越受消费者欢迎。而目前市场上的果酱均是以鲜果为主要原料，经去皮等工艺深加工而成，果酱中只保留了果肉、果汁中的营养成分，富含丰富果胶质的果皮确被白白浪费掉。目前国内还没有醋果酱产品。经过醋对果皮及果肉柔润的浸渍，可使果胶质更加细致柔软，利于人体消化吸收。同时醋本身又具有开胃助消化、软化血管等功能。符合当前健康的饮食风尚，既能满足对美食的欲望，同时又能达到保健的目的。因此，研制一种醋酱的制作工艺及产品一直是急待解决的新课题。
发明内容：
本发明的目地是提供一种保留果皮，接近水果真实香味，营养丰富且具有醋保健功能的一种醋酱的制作工艺及产品。
本发明的目的是这样实现的：一种醋酱的制作工艺及产品，将水果清洗干净，破碎后，分离出果皮、果核、果蒂；将分离出的果皮，破碎至厚度约为1毫米左右，加入100℃热水，经过5s-10s时间的汆烫；经过处理的果皮，放入适量的柠檬酸，进行高压蒸煮，至果胶释出，制得果皮泥；将果汁、果肉，进行高压蒸煮，然后加入果皮泥，搅拌均匀，制成半成品果酱；在半成品果酱中依次加入醋、多元糖醇，不断搅拌，经过均质、脱气、杀菌工艺，可制得醋果酱；一种醋酱的制作工艺所获得的产品，产品配方是，醋：5％-20％，水果：50％-70％，多元糖醇：5％-15％，柠檬酸：0.5％-2.5％；产品配方中的醋为，水果醋、粮食醋；产品配方中的水果为，苹果、山楂、枣、水蜜桃、草莓、梨、黑加仑、树莓、酸橙、柠檬、芒果、柑桔、柚子；产品配方中的多元糖醇为，木糖醇、低聚异麦芽糖、麦芽糖醇、山梨糖醇、低聚木糖、赤藓糖醇、甘露醇、乳糖醇。
本发明的要点在于它的产品及制备方法。其制备原理是，一种醋酱，其特征是以醋为基础，各种水果为主要原料，添加适量的多元糖醇，经提炼精制而成。通过离心分离设备分离出果肉和果皮，对分离出的果肉和果皮分别采取不同的工艺处理，既可降低成本，又可使营养物质得到充分利用。果皮采取100℃热水瞬时汆烫可除去果皮中大部分的苦涩味；通过醋对半成品果酱中果胶质的浸渍，可使果酱中大部分营养物质更利于人体吸收，同时也增加了醋的保健功能；通过在果酱中添加适量多元糖醇，可使产品更加符合现代人对低糖果酱的消费需求。
一种醋酱的制作工艺及产品与现有技术相比，具有构思新颖科学、制作工艺精良、和谐均衡的酸度与甜度、微微的苦涩味、通过醋与果酱的结合具有醋和水果的双重保健作用、营养更加丰富、解决了其他同类产品大量排放果皮渣废物污染环境的问题、充分利用了果皮中的营养物质、利用多元糖醇代替了传统果酱中的麦芽糖和砂糖等优点，将广泛的应用于食品技术领域中。
具体实施方式：
下面结合实施例对本发明作进一步具体描述：
称取水果酸橙70Kg，清洗干净，破碎后，分离出果皮、果核；将分离出的酸橙皮，进一步破碎至厚度约为1毫米左右，加入适量的100℃热水，经过5s-10s时间的汆烫；将经过处理的酸橙皮，放入1Kg柠檬酸，进行高压蒸煮，至果胶释出，制得果皮泥；将果汁、果肉，进行高压蒸煮；然后加入酸橙果皮泥，搅拌均匀，制成半成品酸橙果酱；在半成品酸橙果酱中依次加入苹果醋15Kg、木糖醇10Kg、麦芽糖醇4Kg，不断搅拌，经过均质、脱气、杀菌工艺，可制得酸橙醋果酱。
对本发明作进一步具体描述：
产品配方中的醋为，水果醋、粮食醋；产品配方中的水果为，苹果、山楂、枣、水蜜桃、草莓、梨、黑加仑、树莓、酸橙、柠檬、芒果、柑桔、柚子；产品配方中的多元糖醇为，木糖醇、低聚异麦芽糖、麦芽糖醇、山梨糖醇、低聚木糖、赤藓糖醇、甘露醇、乳糖醇。
Claims (3)
1.一种醋酱的制作工艺，其特征在于：将水果清洗干净，破碎后，分离出果皮、果核、果蒂；将分离出的果皮，进一步破碎至厚度为1毫米，加入适量的100℃热水，经过5s-10s时间的汆烫；将经过处理的果皮，放入适量柠檬酸，进行高压蒸煮，至果胶释出，制得果皮泥；将果汁、果肉，进行高压蒸煮，然后加入果皮泥，搅拌均匀，制成半成品果酱；在半成品果酱中依次加入醋、多元糖醇，不断搅拌，经过均质、脱气、杀菌工艺，制得醋果酱；其产品配方是，醋：5％-20％，水果：50％-70％，多元糖醇：5％-15％，柠檬酸：0.5％-2.5％，其总和相加等于100％；其产品配方中的水果为，苹果、山楂、枣、水蜜桃、草莓、梨、黑加仑、树莓、酸橙、柠檬、芒果、柑桔、柚子。
2.根据权利要求1所述的一种醋酱的制作工艺，其特征在于：所述产品配方中的醋为，水果醋、粮食醋。
3.根据权利要求1或2所述的一种醋酱的制作工艺，其特征在于：所述产品配方中的多元糖醇为，木糖醇、麦芽糖醇、山梨糖醇、赤藓糖醇、甘露醇、乳糖醇。
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102370125A (zh) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | 一种低糖型风味果酱及其制备方法 |
| CN102232589A (zh) * | 2011-07-05 | 2011-11-09 | 辽宁广天食品有限公司 | 一种草莓果肉果汁醋酸饮料及其制备方法 |
| CN102273693A (zh) * | 2011-07-05 | 2011-12-14 | 辽宁广天食品有限公司 | 一种草莓果肉果汁饮料及其制备方法 |
| CN102283339A (zh) * | 2011-08-26 | 2011-12-21 | 陈其钢 | 黑加仑全果果酱 |
| CN103783128A (zh) * | 2012-11-29 | 2014-05-14 | 哈尔滨贵迪软件有限公司 | 草莓亮面果胶粉 |
| CN104855942A (zh) * | 2015-05-05 | 2015-08-26 | 马鞍山市黄池食品（集团）有限公司 | 一种降压苹果酱及其制备方法 |
| CN108522913A (zh) * | 2017-03-01 | 2018-09-14 | 安徽浩琛生态农业开发有限公司 | 黑果腺肋花楸榨汁去涩方法及其果汁生产工艺 |
| CN108634255A (zh) * | 2018-05-11 | 2018-10-12 | 李强 | 一种双菌共酵苹果醋酱制备方法 |
| CN109198324A (zh) * | 2018-08-10 | 2019-01-15 | 陕西思尔生物科技有限公司 | 一种有效改善黑果腺肋花楸苦涩味的复合果汁及其制备方法 |
| CN110313600A (zh) * | 2019-06-20 | 2019-10-11 | 山东省林业科学研究院 | 一种接骨木复合果醋酱及其制备方法和应用 |
| CN110547418A (zh) * | 2019-09-27 | 2019-12-10 | 吉林农业大学 | 一种使浆果降苦涩且减少热不稳定成分损失的中温蒸制方法 |
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| CN1839709A (zh) * | 2005-12-28 | 2006-10-04 | 刘英男 | 一种低甜橙皮酱及其制作方法 |
| CN101088399A (zh) * | 2006-06-16 | 2007-12-19 | 杨静静 | 一种橘皮果酱的制作方法 |
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| CN1839709A (zh) * | 2005-12-28 | 2006-10-04 | 刘英男 | 一种低甜橙皮酱及其制作方法 |
| CN101088399A (zh) * | 2006-06-16 | 2007-12-19 | 杨静静 | 一种橘皮果酱的制作方法 |
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