CN103478520A - 一种复合果酱及其生产工艺 - Google Patents
一种复合果酱及其生产工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开一种复合果酱及其生产工艺，其配方为：紫芋50～70％、桂圆果肉10～30％份、柠檬汁5～10％、β-环糊精0.01～1％、木糖醇10～20％、稳定剂0.01～1％。其生产工艺为：将煮熟的紫芋和桂圆果肉加入β-环糊精混合打浆后，加入柠檬汁，调节PH值至3.0～3.5，再加入木糖醇和稳定剂加热浓缩至固形物含量为35～45％，装罐、杀菌、冷却即可。制得的复合果酱风味独特、低糖可口、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食、养血安神、润肤美容的功效。
Description
技术领域
本发明涉及一种果酱的生产工艺，具体涉及一种以紫芋、桂圆和柠檬为主要原料制备的复合果酱及其生产工艺。
背景技术
柠檬，又称柠果、洋柠檬、益母果等。柠檬是世界上最有药用价值的水果之一，它富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等，对人体十分有益。因其味极酸，肝虚孕妇最喜食，故称益母果或益母子。柠檬中含有丰富的柠檬酸，因此被誉为“柠檬酸仓库”。具有提高视力及暗适应性、减轻疲劳、生津解暑、开胃等功效。
桂圆，又称“龙眼”，是我国南亚热带名贵特产。6～7月份采收成熟的果实。新鲜桂圆肉质细嫩，色白做乳，饱含浆汁，味甜如蜜，是人们喜爱的时鲜果品。果肉干后色泽暗褐，肉质柔韧，甜味更浓，既可食用，也常作药。桂圆富含有糖、蛋白质和多种维生素等营养成分，具有滋补强体、补心安神、养血壮阳、益脾开胃和润肤美容的功效。
芋头是天南星科植物多年生草本芋的地下块茎，是日常生活常见的食材，富含蛋白质、维生素、钙、磷、铁、钾、镁、钠、胡萝卜素、烟酸、黄酮等多种营养成分。紫芋是芋头中的一种，除了具有普通芋头的营养成分外，还富含硒元素，而且紫芋含有的花青素的化学性质非常稳定，可以经得起高温蒸煮等常规烹调方式。
水果属于季节性的产物，而且不利于保存，于是人们用水果来制作果汁、饮料、果酱等来提高水果的利用价值。但目前市场上销售的果酱大多以单一的鲜果为主要原料，添加一些蔗糖、稳定剂等加工制成果酱，制成的果酱保留了果肉果汁的营养成分，但口味单一，又因为果酱含糖量较高不利于人体消化吸收，满足不了消费者对美食的欲望，达不到保健的目的。而且未见有关以桂圆等多种水果为原料加工制作果酱的专利申请。
发明内容
本发明要解决的技术问题是提供一种复合果酱及其生产工艺，制得的复合果酱风味独特、低糖可口、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食、养血安神、润肤美容的功效。
为解决上述技术问题，本发明采用以下技术方案：
一种复合果酱，按重量百分比计，由以下组分制得：
紫芋50～70％、桂圆果肉10～30％份、柠檬汁5～10％、β-环糊精0.01～1％、木糖醇10～20％、稳定剂0.01～1％。
组份的最佳重量百分比为：
紫芋60％、桂圆果肉20％份、β-环糊精0.5％、柠檬酸2％、木糖醇15％、稳定剂0.3％。
所述复合果酱的生产工艺，将煮熟的紫芋和桂圆果肉加入β-环糊精以及适量的水混合打浆后，加入柠檬汁，调节PH值至3.0～3.5，再加入木糖醇和稳定剂加热浓缩至固形物含量为35～45％，装罐、杀菌、冷却即可。
优选的，所述桂圆果肉打浆前经过软化过程。
优选的，所述软化为桂圆果肉吸入真空罐中，于600～700mmHg的真空度下，软化10～30分钟。
优选的，所述稳定剂为黄原胶、果胶或琼脂。
优选的，所述杀菌为水浴连续滚动杀菌，其杀菌水温、时间分别为95～100℃、15～30分钟。
本发明的有益效果在于：
1、本发明原料中，以寒性的紫芋和温性的桂圆水果并用，凉而不寒，温而不燥热，制得的果酱可发挥两者之长，人体更容易吸收获得各种营养成分和排出毒素的目的，促进人体进入良性循环的健康状态，起到健胃消食、补脾益气和排毒养颜等作用；
2、本发明原料中，以紫芋、桂圆为主要原料，配以柠檬汁，有效的采用了原始果香、酸、甜味，使制得的复合果酱口味独特；而且添加了β-环糊精，除掉了加热过程产生的蒸煮味；
3、本发明采用木糖醇为甜味剂，有效的降低了果酱的甜度，使制得的复合果酱酸甜适中、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食、养血安神、润肤美容的功效。
具体实施方式
下面以实施例作进一步说明，但本发明不局限于这些实施例。
实施例1
一种复合果酱，按重量百分比计，其组分为：
紫芋60％、桂圆果肉20％份、β-环糊精0.5％、柠檬酸2％、木糖醇15％、黄原胶0.3％。
其生产工艺为：将煮熟的紫芋和经过软化的桂圆果肉加入β-环糊精以及适量的水混合打浆，其中桂圆果肉软化时将桂圆果肉吸入真空罐中，于650mmHg的真空度下，软化20分钟；加入柠檬汁，调节PH值至3.2，再加入木糖醇和黄原胶加热浓缩至固形物含量为40％，装罐、最后在95℃温度下水浴连续滚动杀菌23分钟、冷却即可。
实施例2
一种复合果酱，按重量百分比计，其组分为：
紫芋70％、桂圆果肉20％份、柠檬汁5％、β-环糊精1％、木糖醇15％、果胶0.01％。
其生产工艺为：将煮熟的紫芋和经过软化的桂圆果肉加入β-环糊精以及适量的水混合打浆，其中桂圆果肉软化时将桂圆果肉吸入真空罐中，于600mmHg的真空度下，软化30分钟；加入柠檬汁，调节PH值至3.0，再加入木糖醇和果胶加热浓缩至固形物含量为45％，装罐、最后在100℃温度下水浴连续滚动杀菌15分钟、冷却即可。
实施例3
一种复合果酱，按重量百分比计，其组分为：
紫芋65％、桂圆果肉10％份、柠檬汁10％、β-环糊精0.6％、木糖醇10％、琼脂1％。
其生产工艺为：将煮熟的紫芋和经过软化的桂圆果肉加入β-环糊精以及适量的水混合打浆，其中桂圆果肉软化时将桂圆果肉吸入真空罐中，于700mmHg的真空度下，软化10分钟；加入柠檬汁，调节PH值至3.5，再加入木糖醇和琼脂加热浓缩至固形物含量为35％，装罐、最后在95℃温度下水浴连续滚动杀菌20分钟、冷却即可。
实施例4
一种复合果酱，按重量百分比计，其组分为：
紫芋50％、桂圆果肉30％份、柠檬汁7％、β-环糊精0.01％、木糖醇20％、黄原胶0.6％。
其生产工艺为：将煮熟的紫芋和经过软化的桂圆果肉加入β-环糊精以及适量的水混合打浆，其中桂圆果肉软化时将桂圆果肉吸入真空罐中，于630mmHg的真空度下，软化18分钟；加入柠檬汁，调节PH值至3.3，再加入木糖醇和黄原胶加热浓缩至固形物含量为38％，装罐、最后在100℃温度下水浴连续滚动杀菌30分钟、冷却即可。
Claims (7)
1.一种复合果酱，按重量百分比计，由以下组分制得：
紫芋50～70％、桂圆果肉10～30％、柠檬汁5～10％、β-环糊精0.01～1％、木糖醇10～20％、稳定剂0.01～1％。
2.根据权利要求1所述的复合果酱，其特征在于，所述组分的重量百分比为：紫芋60％、桂圆果肉20％份、柠檬汁5～10％、β-环糊精0.5％、木糖醇15％、稳定剂0.3％。
3.根据权利要求1或2所述的复合果酱，其特征在于，所述稳定剂为黄原胶、果胶或琼脂。
4.如权利要求1或2所述的复合果酱的生产工艺，其特征在于，将煮熟的紫芋和桂圆果肉加入β-环糊精以及适量的水混合打浆后，加入柠檬汁，调节PH值至3.0～3.5，再加入木糖醇和稳定剂加热浓缩至固形物含量为35～45％，装罐、杀菌、冷却即可。
5.根据权利要求4所述的生产工艺，其特征在于，所述桂圆果肉打浆前经过软化过程。
6.根据权利要求5所述的生产工艺，其特征在于，所述软化为桂圆果肉吸入真空罐中，于600～700mmHg的真空度下，软化10～30分钟。
7.根据权利要求4所述的生产工艺，其特征在于，所述杀菌为水浴连续滚动杀菌，其杀菌水温、时间分别为95～100℃、15～30分钟。
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