CN102018158A - 一种芦荟果酱 - Google Patents
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Abstract
本发明公开了一种芦荟果酱，其特征在于以100份重量计主要含有以下物质：芦荟20-45份、苹果30-50份、白砂糖8-20份、螺旋藻粉5-20份、柠檬酸3-8份。本发明产品适口性强，具有芦荟独特的清香风味，该产品有降低胆固醇和血脂，护肝，美容、减肥，养胃护胃，防治便秘作用，在治疗贫血及微量元素缺乏，抗癌，增进免疫，调整代谢机能等方面都有积极作用。
Description
技术领域
本发明涉及调味品领域，尤其涉及一种芦荟果酱。
背景技术
现今的市场中，果酱原料多以水果、蔬菜为主，用芦荟经深加工制成酱状食品的研究国内还未见报道。
芦荟是集食用、药用、美容、观赏于一身的保健植物新星。芦荟蕴含75种元素，与人体细胞所需物质几乎完全吻合。它有着明显的食疗和医疗效果，对一些医院都束手无策的慢性病、疑难病常常有不可思议的功效，被人们荣称为“神奇植物”、“家庭药箱”。芦荟富含烟酸、维生素B6等，有抗炎、修复胃黏膜和止痛的作用，对胃炎、胃溃疡的治疗有奇特的效果。它本身还富含铬元素，具有胰岛素样的作用，能调节体内的血糖代谢，是糖尿病人的理想食物和药物。芦荟富含生物素等，是美容、减肥、防治便秘的佳品。芦荟多糖的免疫复活作用可提高机体的抗病能力。各种慢性病如高血压、痛风、哮喘、癌症等，在治疗过程中配合使用芦荟可增强疗效，加速机体的康复。
近几十年来，科学家发现螺旋藻是人类迄今为止所发现的最优秀的纯天然蛋白质食品源，并且是蛋白质含最高达60～70％，相当于小麦的6倍，猪肉的4倍，鱼肉的3倍，鸡蛋的5倍，干酪的2.4倍，且消化吸收率高达95％以上。其特有的藻蓝蛋白，能够提高淋巴细胞活性，增强人体免疫力，因此对胃肠疾病及肝病患者康复具有特殊意义。其中维生素及矿物质含量极为丰富，包括维生素B1、维生素B2、维生素B6、维生素B12、维生素E、维生素K等，并含锌、铁、钾、钙、镁、磷、硒、碘等微量元素，其生物锌、铁比例基本与人体生理需要一致，最容易被人体吸收，能快速改善小孩厌食症，提高食欲。其类胡萝卜素含量是胡萝卜的1.5倍，维生素B12含量是猪肝的4倍，铁含量是菠菜的23倍，是铁含量最丰富的食物，因此，螺旋藻对防治贫血有积极意义。
螺旋藻中的螺旋藻多糖具有抗辐射损伤和改善放、化疗引起的副反应作用，因此对肿瘤患者是食疗佳品。螺旋藻中叶绿素含量极为丰富，是普通蔬菜含量的10倍以上，对促进人体消化，中和血液中毒素及改善过敏体质，消除内脏炎症等都有积极作用。经国内外大量科研试验证明，螺旋藻在降低胆固醇和血脂，抗癌，减肥，养胃护胃，治疗贫血及微量元素缺乏，护肝，增进免疫，调整代谢机能等方面都有积极作用，被联合国粮农组织和联合国世界食品协会推荐为“二十一世纪最理想的食品”。
发明内容
本发明目的旨在提供一种别具风味且具有保健功能的芦荟果酱。
本发明通过下述方案来实现：
本发明所述的芦荟果酱，以100份重量计主要含有以下物质：芦荟20-45份、苹果30-50份、白砂糖8-20份、螺旋藻粉5-20份、柠檬酸3-8份。
本发明所述的芦荟果酱的制备方法由以下步骤组成：
(1)、挑选优质芦荟、苹果，分别洗净、去杂；
(2)、将处理过的芦荟去掉绿皮，烫漂3-5分钟，去除苦味，然后进行破碎，进入胶体磨进行磨浆，加入抗氧化剂搅拌均匀，过滤后得芦荟浆；
(3)、用0.1％～0.5％氯化锌浸渍液去皮苹果5-10分钟，加入适量水打浆，打浆机的转数为10,000转，时间为5分钟；
(4)、将芦荟浆和苹果浆混合，按配方加入白砂糖，再入锅进行加热煮制，边熬煮边搅拌，以防焦化，至可溶性固形物含量达18-30％；
(5)、将水溶好的柠檬酸、螺旋藻粉加入(4)浓缩物中，继续浓缩至可溶性固形物含量达25-40％进行灭菌、灌装。
利用本发明得到的产品，适口性强，具有芦荟独特的清香风味，本发明将芦荟、苹果、螺旋藻这几种原料相互配合，达到了营养强化的效果。该产品有降低胆固醇和血脂，抗癌，美容、减肥，养胃护胃，防治便秘，治疗贫血及微量元素缺乏，护肝，增进免疫，调整代谢机能等方面都有积极作用。
具体实施方式
芦荟45份、苹果30份、白砂糖10份、螺旋藻粉12份、柠檬酸3份。
本发明所述的芦荟果酱的制备方法由以下步骤组成：
(1)、挑选优质芦荟、苹果，分别洗净、去杂；
(2)、将处理过的芦荟去掉绿皮，烫漂5分钟，去除苦味，然后进行破碎，进入胶体磨进行磨浆，加入抗氧化剂搅拌均匀，过滤后得芦荟浆；
(3)、用0.5％氯化锌浸渍液去皮苹果5分钟，加入适量水打浆，打浆机的转数为10,000转，时间为5分钟；
(4)、将芦荟浆和苹果浆混合，按配方加入白砂糖，再入锅进行加热煮制，边熬煮边搅拌，以防焦化，至可溶性固形物含量达30％；
(5)、将水溶好的柠檬酸、螺旋藻粉加入(4)浓缩物中，继续浓缩至可溶性固形物含量达35％进行灭菌、灌装。
Claims (2)
1.一种芦荟果酱，其特征在于以100份重量计主要含有以下物质：芦荟20-45份、苹果30-50份、白砂糖8-20份、螺旋藻粉5-20份、柠檬酸3-8份。
2.根据权利要求1所述的一种芦荟果酱的制备方法，其特征在于包括以下步骤：
(1)、挑选优质芦荟、苹果，分别洗净、去杂；
(2)、将处理过的芦荟去掉绿皮，烫漂3-5分钟，去除苦味，然后进行破碎，进入胶体磨进行磨浆，加入抗氧化剂搅拌均匀，过滤后得芦荟浆；
(3)、用0.1％-0.5％氯化锌浸渍液去皮苹果5-10分钟，加入适量水打浆，打浆机的转数为10,000转，时间为5分钟；
(4)、将芦荟浆和苹果浆混合，按配方加入白砂糖，再入锅进行加热煮制，边熬煮边搅拌，以防焦化，至可溶性固形物含量达18-30％；
(5)、将水溶好的柠檬酸、螺旋藻粉加入(4)浓缩物中，继续浓缩至可溶性固形物含量达25-40％进行灭菌、灌装。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549247A (zh) * | 2013-10-31 | 2014-02-05 | 朱咨霖 | 芦荟果酱的生产工艺 |
| CN104431667A (zh) * | 2014-10-30 | 2015-03-25 | 惠州出入境检验检疫局检验检疫综合技术中心 | 一种具有减肥功效的果酱及其制备方法 |
| CN104667109A (zh) * | 2015-03-19 | 2015-06-03 | 海南大学 | 一种药物组合物、保健品及制备方法 |
| CN104757343A (zh) * | 2015-03-11 | 2015-07-08 | 兰晓光 | 一种莲雾苹果果酱 |
| CN105942115A (zh) * | 2016-06-29 | 2016-09-21 | 佛山泓乾生物科技有限公司 | 芦荟冬瓜发酵饮料及其制备方法 |
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2009
- 2009-09-16 CN CN2009100349609A patent/CN102018158A/zh active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549247A (zh) * | 2013-10-31 | 2014-02-05 | 朱咨霖 | 芦荟果酱的生产工艺 |
| CN104431667A (zh) * | 2014-10-30 | 2015-03-25 | 惠州出入境检验检疫局检验检疫综合技术中心 | 一种具有减肥功效的果酱及其制备方法 |
| CN104757343A (zh) * | 2015-03-11 | 2015-07-08 | 兰晓光 | 一种莲雾苹果果酱 |
| CN104667109A (zh) * | 2015-03-19 | 2015-06-03 | 海南大学 | 一种药物组合物、保健品及制备方法 |
| CN104667109B (zh) * | 2015-03-19 | 2017-11-17 | 海南大学 | 一种药物组合物、保健品及制备方法 |
| CN105942115A (zh) * | 2016-06-29 | 2016-09-21 | 佛山泓乾生物科技有限公司 | 芦荟冬瓜发酵饮料及其制备方法 |
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