CN101538523B - 一种冰糖木瓜醋的制备方法 - Google Patents
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Abstract
本发明是一种冰糖木瓜醋的制备方法：(1)备料，成熟木瓜鲜果洗净，去除果核，切碎；(2)晒干；(3)多温段预处理，将木瓜干放置在恒温箱先以23℃±3℃的温度贮藏，升温度至38℃±3℃再贮藏，又降温度至19℃±3℃贮藏；(4)煮制，按下述重量份配原料务，冰糖∶鲜木瓜∶洁净水＝1∶1.2-2∶4-8，将木瓜干从恒温箱内取出后投放水中加热至沸腾，煮沸后保温，搅拌，加入冰糖继续加热，至冰糖全部融化，保温，搅拌；(5)冷却，去渣，除漂浮物，过滤，得冰糖木瓜醋。用本发明制备的木瓜醋可烹调菜肴，也可作为保健醋，具有健身强体的作用。本发明为一种醋的新品种，使酿醋的原料资源范围扩大，可节约大量粮食，且工艺简单、设备投入较少、生产中不产生发酵过程中的有害物质。
Description
技术领域
本发明涉及一种果醋的制备方法，具体的是一种冰糖木瓜醋的制备方法。
背景技术
木瓜(Chaenomeles lagenaria(Loisel.)Koidz)蔷薇科植物贴梗海棠的果实。木瓜富含苹果酸、酒石酸等多种有机酸，还含有黄酮类及钾、镁、钙、锌、铁、锰及磷等多种微量元素，具有较高的药用价值，还是很好的食品原料。在云南广大地区都有将木瓜作为保健食品泡酒、做菜或制为果脯。中国专利文献“木瓜醋及其制备方法(00106108.9)”公开的是以木瓜、水和食糖为原料，将破碎的木瓜加入食糖溶液中，密封，发酵，过滤，得木瓜醋。“一种果品醋及其制备方法(01108730.7)”公开的是以木瓜、梅子、酸角、水和糖为原料，经清洗，浸泡，灭菌，得果品醋。“一种木瓜果醋饮料及其制备方法(200710017932.7)公开的是木瓜破碎，加入SO2，蔗糖，接入安琪葡萄酒活性酵母，得木瓜酒，再酿造木瓜原汁醋，调制木瓜果醋饮料。
发明内容：
本发明的目的在于提出以木瓜、冰糖和水为原料，采用不发酵、不加酵母的一种冰糖木瓜果醋的制备方法的技术方案。
本发明的技术方案为，一种冰糖木瓜醋的制备方法，具体为以下步骤：
(1)备料：成熟木瓜鲜果洗净，去除果核，切碎；
(2)晒于；
(3) 多温段预处理：将木瓜干放置在恒温箱先以23℃±3℃的温度贮藏35-50天，升温度至38℃±3℃再贮藏25-35天，又降温度至19℃±3℃贮藏20-30天；
(4) 煮制：按下述重量份配原料，冰糖∶鲜木瓜∶洁净水＝1∶1.2-2∶4-8，将木瓜干从恒温箱内取出后投放水中加热至沸腾，煮沸后90-95℃保温1-1.5小时，搅拌，加入冰糖继续加热，至冰糖全部融化，90-95℃保温20分钟-1小时，搅拌；
(5)冷却，去渣，除漂浮物，过滤，得冰糖木瓜醋。
步骤(4)中所述的木瓜干用布包或装入布袋，扎紧袋口，再投入水中煮制。步骤(4)中所述的搅拌为5-15分钟搅拌一次。
步骤(5)中所述的过滤为用除菌除悬浮物的超滤膜过滤。
本发明仅以木瓜、冰糖和水为原料，木瓜本身具有浓郁的果香，味极酸，并带有涩味。由于本发明不采用任何添加剂，也不采用发酵的方法制醋，主要是通过制备工艺去除杂味，保留了木瓜自身特有的酸味和果香，用比例合理的冰糖校味，这样可以尽量多的保留木瓜中的有效物质及生物活性。本发明通过采取去除果核，将木瓜晒干，多温段预处理及煮制等措施，可充分保留了木瓜特有的果香和酸味，去除了木瓜中的涩味，煮制时的高温还起到消毒杀菌的作用。采用天然的木瓜和冰糖为原料制备的木瓜醋，充分保留了木瓜的有效成份和生物活性，保持了木瓜特有的风味和浓郁的果香，木瓜醋中主要成份为醋酸和木瓜特有的苹果酸、酒石酸等多种有机酸，以及皂甙、黄酮和一些有利于人体健康的多种微量元素，色泽为天然的红黄琥珀色，酸味柔和，口感丰满，余味悠长，可长期保存，不变质。用本发明制备的木瓜醋可烹调菜肴，也可作为保健醋经常服用，具有健身强体的作用。本发明工艺简单、设备投入较少、生产中不会产生发酵过程中的有害物质。本发明为一种醋的新品种，使酿醋的原料资源范围扩大，可节约大量粮食。
具体实施方式
(1) 备料：成熟云南产木瓜鲜果，俗称酸木瓜洗净，去除质地较硬的果核及籽、切丝、片或粒；
(2)晒干；
(3) 多温段预处理：将木瓜干放置在恒温箱先以23℃±3℃的温度贮藏35-50天，升温度至38℃±3℃再贮藏25-35天，又降温度至19℃±3℃贮藏20-30天；
(4) 煮制：按下述重量份配原料，冰糖∶鲜木瓜∶洁净水＝1∶1.2-2∶4-8，将木瓜干从恒温箱内取出，木瓜干用布包或装入布袋，扎紧袋口，投放水中加热至沸腾，煮沸后90-95℃保温1-1.5小时，煮制时5-10分钟搅拌一次，防止粘锅、糊锅，加入冰糖继续加热，至冰糖全部融化，90-95℃保温20分钟-1小时，煮制时约10分钟搅拌一次；
(5)自然冷却，捞出料包，去除漂浮物，用市售的除菌、除悬浮物的超滤膜过滤，得冰糖木瓜醋，无菌装瓶，保质期一年。
下面通过4个实施例对本发明各基本参数作进一步描述。
| 实施例1 | 实施例2 | 实施例3 | 实施例4 | |
| 冰糖 | 20kg | 20kg | 20kg | 20kg |
| 鲜木瓜 | 22kg | 28kg | 40kg | 35kg |
| 洁净水 | 80kg | 160kg | 140kg | 100kg |
| 一次恒温 贮藏 | 20℃ 贮藏50天 | 22℃ 贮藏45天 | 24℃ 贮臧40天 | 26℃ 贮藏35天 |
| 二次恒温 贮藏 | 35℃ 贮藏25天 | 40℃ 贮藏30天 | 41℃ 贮藏35天 | 38℃ 贮藏32天 |
| 三次恒温 贮藏 | 16℃ 贮藏30天 | 20℃ 贮藏35天 | 18℃ 贮藏25天 | 21℃ 贮藏20天 |
| 煮沸后 保温 | 90℃ 保温1小时 | 94℃ 保温1.3小时 | 95℃ 保温1.5小时 | 92℃ 保温1.4小时 |
| 加冰糖后 保温 | 90℃ 保温20分钟 | 92℃ 保温50分钟 | 95℃ 保温1小时 | 94℃ 保温40分钟 |
Claims (4)
1.一种冰糖木瓜醋的制备方法，其特征在于，具体为以下步骤：
(1)备料：成熟木瓜鲜果洗净，去除果核，切碎；
(2)晒干；
(3)多温段预处理：将木瓜干放置在恒温箱先以23℃±3℃的温度贮藏35-50天，升温度至38℃±3℃再贮藏25-35天，又降温度至19℃±3℃贮藏20-30天；
(4)煮制：按下述重量份配原料，冰糖∶鲜木瓜∶洁净水＝1∶1.2-2∶4-8，将木瓜干从恒温箱内取出后投放水中加热至沸腾，煮沸后90-95℃保温1-1.5小时，搅拌，加入冰糖继续加热，至冰糖全部融化，90-95℃保温20分钟-1小时，搅拌；
(5)冷却，去渣，除漂浮物，过滤，得冰糖木瓜醋。
2.根据权利要求1所述的一种冰糖木瓜醋的制备方法，其特征在于，步骤(4)中所述的木瓜干用布包或装入布袋，扎紧袋口，再投入水中煮制。
3.根据权利要求1所述的一种冰糖木瓜醋的制备方法，其特征在于，步骤(4)中所述的搅拌为5-15分钟搅拌一次。
4.根据权利要求1所述的一种冰糖木瓜醋的制备方法，其特征在于，步骤(5)中所述的过滤为用除菌除悬浮物的超滤膜过滤。
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| CN102433243A (zh) * | 2011-03-18 | 2012-05-02 | 杨承模 | 香菇木瓜酒和香菇木瓜醋的制备方法 |
| CN104017714B (zh) * | 2014-06-27 | 2016-05-18 | 贵州大学 | 液态发酵野木瓜醋的加工方法 |
| CN105567531A (zh) * | 2014-10-16 | 2016-05-11 | 雷炳忠 | 一种原生态的川木瓜果醋加工技术 |
| CN106010924A (zh) * | 2016-07-28 | 2016-10-12 | 莫丽婷 | 一种木瓜醋及其制备工艺 |
| CN111454816A (zh) * | 2019-01-20 | 2020-07-28 | 李华军 | 鲜花木瓜醋 |
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| CN101094595A (zh) * | 2004-11-29 | 2007-12-26 | 美国芦荟株式会社 | 食物组合的脱水 |
| CN101301297A (zh) * | 2007-05-09 | 2008-11-12 | 杏辉天力（杭州）药业有限公司 | 皮肤光老化预防剂 |
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| CN101094595A (zh) * | 2004-11-29 | 2007-12-26 | 美国芦荟株式会社 | 食物组合的脱水 |
| CN101301297A (zh) * | 2007-05-09 | 2008-11-12 | 杏辉天力（杭州）药业有限公司 | 皮肤光老化预防剂 |
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