CN103535573B - 一种脐橙酱的制备方法 - Google Patents
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Abstract
本发明提供了一种脐橙果酱的制备方法，充分利用脐橙的果肉与果皮，经果皮预处理、腌制、熬制、灌浆、杀菌后制得。该方法加工的脐橙酱，保持了橙汁的原有风味，为脐橙深加工零废弃做出了贡献，采用该方法制备的脐橙酱可大批量生产。
Description
技术领域
本发明涉及一种脐橙酱的制备方法，以及运用该方法制备得到的脐橙酱。
背景技术
脐橙脐橙品质优良、无籽多汁、色泽鲜艳，是世界各国竞相栽培的柑桔良种。脐橙营养丰富，含有人体所必需的各类营养成份。据检测，每100ML鲜橙汁含：热量207焦耳，蛋白质0.9g，脂肪0.2g，氨基酸203.9mg，维生素A0.127mg，维生素B10.08mg，维生素B20.03mg维生素C60mg，并富含钙、铁、磷等元素，经常食用具有降低胆固醇、分解脂肪、减少有色金属和放射性元素在人体内积累、清火养颜、防癌抗癌、延年益寿之功效。
目前脐橙的加工主要在脐橙果汁、脐橙果醋、脐橙果酒等产业链上，在开发利用脐橙果肉的同时，对脐橙的厚皮同时进行利用并研制出脐橙果酱方面研究甚少。
发明内容
本发明的目的在于提供一种脐橙果酱的制备方法，具体技术方案为：
1）果皮预处理：将脐橙果皮投入100℃沸水，煮沸10分钟，捞出挤去水分，重复一次前面步骤，冷却，捞出挤去水分，并切分至3mm×3mm大小碎块；
2）腌制：糖浆与白砂糖混合搅匀，加入果皮碎块与去籽果肉，搅匀后腌制48~72h；
3）熬制：把果胶，琼脂加入热水中化开，按比例加入腌制好的果皮与果肉以及其他配料，在80~85℃熬制1~1.5h；
4）灌装：趁热把熬制完成的果酱灌入冲洗干净的玻璃瓶中；
5）杀菌：把灌装好的果酱放入灭菌锅90~95℃加热120min。
所述的步骤2）中腌制温度为35~40℃，腌制过程在隔绝空气下进行。
所述的步骤3）中熬制的配料为麦芽糖、蜂蜜、果胶、琼脂、柠檬酸、脐橙香精、水。
按重量份计，所述的果皮碎块与去籽果肉为80~92份，糖浆10~18份，白砂糖15~20份，果胶0.5~0.8份，琼脂0.5~0.8份，麦芽糖0.2~0.5份，蜂蜜0.4~0.8份，柠檬酸0.8~1.2份，脐橙香精0.1~0.2份。
本发明的另一目的在于采用上述技术方案制备得到的脐橙酱。
该方法制备得到的脐橙酱开辟了脐橙皮渣的利用途径，为脐橙深加工零废弃作出了贡献，且制备的脐橙酱保持了原有风味。
附图说明
图1为脐橙酱的加工流程图。
具体实施方式
实施例1
果皮预处理：将30kg脐橙果皮投入100℃沸水，煮沸10分钟，捞出挤去水分，重复一次前面步骤，冷却，捞出挤去水分，并切分至3mm×3mm大小碎块；
腌制：10kg糖浆与15kg白砂糖混合搅匀，加入果皮碎块与去籽果肉45kg，搅匀后在35℃腌制48h；
熬制：把0.55kg果胶，0.55kg琼脂加入热水中化开，按比例加入腌制好的果皮与果肉以及其他配料，在83℃熬制1h；
灌装：趁热把熬制完成的果酱灌入冲洗干净的玻璃瓶中；
杀菌：把灌装好的果酱放入灭菌锅90~95℃加热120min。
所述的配料为麦芽糖0.2kg，蜂蜜0.48kg，柠檬酸0.85kg，脐橙香精0.12kg。
实施例2
果皮预处理：将40kg脐橙果皮投入100℃沸水，煮沸10分钟，捞出挤去水分，重复一次前面步骤，冷却，捞出挤去水分，并切分至3mm×3mm大小碎块；
腌制：12kg糖浆与16kg白砂糖混合搅匀，加入果皮碎块与去籽果肉45kg，搅匀后在38℃腌制52h；
熬制：把0.75kg果胶，0.62kg琼脂加入热水中化开，按比例加入腌制好的果皮与果肉以及其他配料，在80℃熬制1.2h；
灌装：趁热把熬制完成的果酱灌入冲洗干净的玻璃瓶中；
杀菌：把灌装好的果酱放入灭菌锅90~95℃加热120min。
所述的配料为麦芽糖0.3kg，蜂蜜0.65kg，柠檬酸0.95kg，脐橙香精0.11kg。
实施例3
果皮预处理：将52kg脐橙果皮投入100℃沸水，煮沸10分钟，捞出挤去水分，重复一次前面步骤，冷却，捞出挤去水分，并切分至3mm×3mm大小碎块；
腌制：18kg糖浆与20kg白砂糖混合搅匀，加入果皮碎块与去籽果肉35kg，搅匀后在40℃腌制70h；
熬制：把0.8kg果胶，0.75kg琼脂加入热水中化开，按比例加入腌制好的果皮与果肉以及其他配料，在85℃熬制1.5h；
灌装：趁热把熬制完成的果酱灌入冲洗干净的玻璃瓶中；
杀菌：把灌装好的果酱放入灭菌锅90~95℃加热120min。
所述的配料为麦芽糖0.5kg，蜂蜜0.8kg，柠檬酸1.1 kg，脐橙香精0.18kg。
Claims (1)
1.一种脐橙酱的制备方法，其特征在于，包括以下制备步骤 ：
1）果皮预处理：将脐橙果皮投入 100℃沸水，煮沸 10分钟，捞出挤去水分，重复一次前面步骤，冷却，捞出挤去水分，并切分至 3mm×3mm 大小碎块；
2）腌制：糖浆与白砂糖混合搅匀，加入果皮碎块与去籽果肉，搅匀后腌制 48-72h，所述腌制的温度为35-40℃，腌制过程在隔绝空气下进行；
3）熬制：把果胶，琼脂加入热水中化开，按比例加入腌制好的果皮与果肉以及配料，在80-85℃熬制 1-1.5h，所述的配料为麦芽糖、 蜂蜜、 柠檬酸、 脐橙香精；
上述原料中，果皮碎块与去籽果肉为80-92份，糖浆10-18份，白砂糖15-20份，果胶0.5-0.8份，琼脂0.5-0.8份，麦芽糖 0.2-0.5 份，蜂蜜 0.4-0.8 份，柠檬酸 0.8-1.2 份，脐橙香精 0.1-0.2 份；
4）灌装：趁热把熬制完成的果酱灌入冲洗干净的玻璃瓶中；
5）杀菌：把灌装好的果酱罐放入灭菌锅 90-95℃加热120min。
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| 酶在水果加工中的应用;李和平;《郑州牧业工程高等专科学校学报》;19950131;第15卷(第01期);50-52 * |
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