CN103610028A - 一种苦瓜酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种苦瓜酱及其制备方法。其配方为：苦瓜粉200～400份、木糖醇50～100份、洋酒30～60份、食盐4～10份、柠檬汁10～20份、稳定剂1～3份。其制备方法为：将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置3～5小时后，加入柠檬汁，调节PH值至3.0～3.6；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为35～45％，装罐、杀菌、冷却即可。制得的苦瓜酱风味独特、低糖可口、无苦涩味、营养丰富、色泽稳定、保质期长，还具有降血糖、降血压，美容养颜，延年益寿，促进人体新陈代谢，增强人体机体免疫的作用。
Description
技术领域
本发明属于食品技术领域，具体涉及一种苦瓜酱及其制备方法。
背景技术
苦瓜又称凉瓜，是葫芦科植物，为一年生攀缘草本。味苦、无毒、性寒，入心、肝、脾、肺经，具有清暑解渴、降血压、血脂、养颜美容、促进新陈代谢等功能。其中苦瓜中含丰富的维生素B1、维生素C及矿物质，长期食用，能保持精力旺盛，延年益寿，增强人体的抵抗力。
但目前市场上销售的果酱大多以鲜果为原料，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。而且未见有关以苦瓜为主要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苦瓜酱及其制备方法，制得的苦瓜酱风味独特、低糖可口、营养丰富、色泽稳定、保质期长，还具有降血糖、降血压，美容养颜，延年益寿，促进人体新陈代谢，增强人体机体免疫的作用。
为解决上述技术问题，本发明采用以下技术方案：
一种苦瓜酱，由以下重量份的原料制得：苦瓜粉200～400份、木糖醇50～100份、洋酒30～60份、食盐4～10份、柠檬汁10～20份、稳定剂1～3份。
原料最佳重量份为：苦瓜粉300份、木糖醇75份、洋酒45份、食盐7份、柠檬汁15份、稳定剂2份。
上述方案，所述稳定剂为黄原胶、果胶或琼脂。
上述苦瓜酱的制备方法，将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置3～5小时后，加入柠檬汁，调节PH值至3.0～3.6；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为35～45％，装罐、杀菌、冷却即可。
上述方案，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、原料中含有洋酒，使制得的苦瓜酱凉而不寒，温而不燥热，散发出浓郁的酒香，改善了传统果酱的单一风味，更利于人体更容易吸收各种营养成分和排出毒素的目的，促进人体新陈代谢，增强人体机体免疫的作用；
2、本发明采用木糖醇为甜味剂，有效的降低了果酱的甜度，使制得的苦瓜酱酸甜适中、营养丰富、色泽稳定、保质期长，还具有降血糖、降血压，美容养颜，延年益寿的功效；
3、本发明原料中，以苦瓜为主要原料，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；而且还添加少量的食盐，除掉了苦瓜苦涩的味道。
具体实施方式
下面以具体的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
一种苦瓜酱，按重量份计，其组份为：
苦瓜粉300份、木糖醇75份、洋酒45份、食盐7份、柠檬汁15份、稳定剂2份。
其制备方法为：将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置4小时后，加入柠檬汁，调节PH值至3.3；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为40％，装罐后，在96℃温度下水浴连续滚动杀菌23分钟，冷却即可。
实施例2
一种苦瓜酱，按重量份计，其组份为：
苦瓜粉400份、木糖醇80份、洋酒30份、食盐10份、柠檬汁17份、稳定剂1份。
其制备方法为：将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置5小时后，加入柠檬汁，调节PH值至3.6；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为35％，装罐后，在100℃温度下水浴连续滚动杀菌15分钟，冷却即可。
实施例3
一种苦瓜酱，按重量份计，其组份为：
苦瓜粉320份、木糖醇50份、洋酒60份、食盐8份、柠檬汁10份、稳定剂3份。
其制备方法为：将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置3小时后，加入柠檬汁，调节PH值至3.0；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为45％，装罐后，在95℃温度下水浴连续滚动杀菌20分钟，冷却即可。
实施例4
一种苦瓜酱，按重量份计，其组份为：
苦瓜粉200份、木糖醇100份、洋酒40份、食盐4份、柠檬汁20份、稳定剂2份。
其制备方法为：将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置4小时后，加入柠檬汁，调节PH值至3.2；再加入木糖醇、食盐和稳定剂并浓缩至固形物含量为38％，装罐后，在95℃温度下水浴连续滚动杀菌30分钟，冷却即可。
Claims (5)
1.一种苦瓜酱，其特征在于，由以下重量份的原料制得：苦瓜粉200～400份、木糖醇50～100份、洋酒30～60份、食盐4～10份、柠檬汁10～20份、稳定剂1～3份。
2.根据权利要求1所述的苦瓜酱，其中各原料的重量份为：苦瓜粉300份、木糖醇75份、洋酒45份、食盐7份、柠檬汁15份、稳定剂2份。
3.根据权利要求1或2所述的苦瓜酱，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所述的苦瓜酱的制备方法，其特征在于，将苦瓜粉和洋酒以及适量的水搅拌成糊浆，静置3～5小时后，加入柠檬汁，调节PH值至3.0～3.6；再加入木糖醇、食盐和稳定剂并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所述的制备方法，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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639604A (zh) * | 2015-12-31 | 2016-06-08 | 邝丽琼 | 一种苦瓜酱及其制备方法 |
Citations (2)
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|---|---|---|---|---|
| CN1602736A (zh) * | 2004-10-28 | 2005-04-06 | 山东师范大学 | 一种果仁味苦瓜酱及其制作方法 |
| CN103125788A (zh) * | 2011-12-02 | 2013-06-05 | 宋欣华 | 一种橘子果酱罐头的制作方法 |
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- 2013-11-28 CN CN201310618282.7A patent/CN103610028A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602736A (zh) * | 2004-10-28 | 2005-04-06 | 山东师范大学 | 一种果仁味苦瓜酱及其制作方法 |
| CN103125788A (zh) * | 2011-12-02 | 2013-06-05 | 宋欣华 | 一种橘子果酱罐头的制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 周翠英: "几款风味酱的制作", 《农家科技》, no. 11, 31 December 2011 (2011-12-31), pages 47 * |
| 李香妹等: "适合于糖尿病人的几种苦瓜食品的试制", 《食品工业科技》, no. 08, 25 August 2004 (2004-08-25) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639604A (zh) * | 2015-12-31 | 2016-06-08 | 邝丽琼 | 一种苦瓜酱及其制备方法 |
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