CN103652519A - 一种绿茶水蜜桃果酱及其制备方法 - Google Patents
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Classifications
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- 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
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品加工领域,涉及一种果酱,具体是一种绿茶水蜜桃果酱,按重量百分比包括以下组分:水蜜桃15%-35%、绿茶粉15%-25%、白砂糖10%-20%、食用盐4%-6%、柠檬酸0.5%-0.8%、柠檬酸钠0.2%-0.4%、魔芋胶0.6%-0.8%;加工出来的绿茶水蜜桃果酱不仅口味独特还具有很高的营养价值,具有消除疲劳,促进新陈代谢,增强思维和记忆能力,补脑养血、宁神安眠;还有抑制肿瘤,防止动脉硬化、高血压、脑血栓等功效。
Description
技术领域
本发明属于食品加工领域,涉及一种果酱,尤其是一种绿茶水蜜桃果酱。
背景技术
茶是我国的传统饮品,普通绿茶具有消渴、提神醒脑,助消化的功能,尤其对心血管软化具有良好的保健效果,另外还能够安神清火气,长期饮用可以提高人体的免疫力。茶中含有丰富的营养物质,如茶碱、茶素、酚类、咖啡碱、黄铜类、芳香化合物、蛋白质等多种维生素,以及钙、磷、碘、钼、氟、锌铜等微量元素。具有消除疲劳,促进新陈代谢,增强思维和记忆能力,还有抑制肿瘤,防止动脉硬化、高血压、脑血栓等功效。
水蜜桃营养丰富,肉甜汁多,含丰富的铁质,能增加人体血红蛋白数量,古人曰:常吃桃子能“益容颜”,原因可能在此。桃子的贡献,除了桃肉能养血美颜,当中的桃仁还有活血化瘀、平喘止咳的作用。中医有一条药方,名为五仁汤,能润肠通便、活血通络,成分正是桃仁、火麻仁、郁李仁、柏子仁和杏仁,对于大便燥结,肝热血瘀和闭经之人特别有帮助。需要注意的是,桃胡仁能活血,经量过多或行经期间不宜食用。桃树流出来的树胶也是一味妙药,既能强壮滋补,又能调节血糖水平。
随着生活水平的提高,人们对养生越来越重视,传统食品营养的单一,无法满足人们的需求。
发明内容
本发明的目的在于就以上现有技术的缺陷,提供了一种口味独特且具有养生效果的绿茶水蜜桃果酱。
本发明的目的可以通过以下技术方案实现:
一种绿茶水蜜桃果酱,其特征在于,按重量百分比包括以下组分:水蜜桃15%-35%、绿茶粉15%-25%、白砂糖10%-20%、食用盐4%-6%、柠檬酸0.5%-0.8%、柠檬酸钠0.2%-0.4%、魔芋胶0.6%-0.8%。
所述绿茶水蜜桃果酱组分的最佳重量百分比为:水蜜桃30%、绿茶粉20%、白砂糖15%、食用盐5%、柠檬酸0.6%、柠檬酸钠0.3%、魔芋胶0.6%。
所述绿茶水蜜桃果酱的制备方法,其特征在于,包括以下步骤:
(1)采用新鲜无腐烂,无病虫害,冻伤及机械伤的雪梨,成熟度八至九成,然后以清水洗净,并摘除过长的果把,用小刀修除干疤,虫蛀等不合格部分,最后再用清水清洗;
(2)将优选洗净的水蜜桃削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的水蜜桃块放入锅中,撒上配方中白砂糖用量的一半于水蜜桃块上,加上少量的水,以中火煮,去浮沫;
(4)煮至水蜜桃呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时加入柠檬酸和柠檬酸钠;
(5)将水蜜桃压成泥,煮果酱出现光泽,加入魔芋胶,呈浓稠状时,即可装入用热水消毒过的广口瓶子中(趁热装瓶),并倒置。
本发明的有益效果是:生产出来的绿茶水蜜桃果酱不仅口味独特还具有绿茶消除疲劳,促进新陈代谢,增强思维和记忆能力,抑制肿瘤,防止动脉硬化、高血压、脑血栓等功效。
具体实施方式
实施例1
一种绿茶水蜜桃果酱,按重量百分比包括以下组分:水蜜桃30%、绿茶粉20%、白砂糖15%、食用盐5%、柠檬酸0.6%、柠檬酸钠0.3%、魔芋胶0.6%。
所述绿茶水蜜桃果酱的制备方法,包括以下步骤:
(1)采用新鲜无腐烂,无病虫害,冻伤及机械伤的水蜜桃,成熟度八至九成,然后以清水洗净,并摘除过长的果把,用小刀修除干疤,虫蛀等不合格部分,最后再用清水清洗;
(2)将优选洗净的水蜜桃削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的水蜜桃块放入锅中,撒上配方中白砂糖用量的一半于水蜜桃块上,加上少量的水,以中火煮,去浮沫;
(4)煮至水蜜桃呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时加入柠檬酸和柠檬酸钠;
(5)将水蜜桃压成泥,煮果酱出现光泽,加入魔芋胶,呈浓稠状时,即可装入用热水消毒过的广口瓶子中(趁热装瓶),并倒置。
实施例2
一种绿茶水蜜桃果酱,按重量百分比包括以下组分:水蜜桃35%、绿茶粉25%、白砂糖20%、食用盐6%、柠檬酸0.8%、柠檬酸钠0.4%、魔芋胶0.8%。
实施例2的制备方法和实施例1的制备方法相同。
Claims (3)
1.一种绿茶水蜜桃果酱,其特征在于,按重量百分比包括以下组分:水蜜桃15%-35%、绿茶粉15%-25%、白砂糖10%-20%、食用盐4%-6%、柠檬酸0.5%-0.8%、柠檬酸钠0.2%-0.4%、魔芋胶0.6%-0.8%。
2.根据权利要求1所述的一种绿茶水蜜桃果酱,其特征在于,所述组分的最佳重量百分比为:水蜜桃30%、绿茶粉20%、白砂糖15%、食用盐5%、柠檬酸0.6%、柠檬酸钠0.3%、魔芋胶0.6%。
3.一种根据权利要求1或2所述的绿茶水蜜桃果酱的制备方法,其特征在于,包括以下步骤:
(1)采用新鲜无腐烂,无病虫害,冻伤及机械伤的水蜜桃,成熟度八至九成,然后以清水洗净,并摘除过长的果把,用小刀修除干疤,虫蛀等不合格部分,最后再用清水清洗;
(2)将优选洗净的水蜜桃削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的水蜜桃块放入锅中,撒上配方中白砂糖用量的一半于水蜜桃块上,加上少量的水,以中火煮,去浮沫;
(4)煮至水蜜桃呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时加入柠檬酸和柠檬酸钠;
(5)将水蜜桃压成泥,煮果酱出现光泽,加入魔芋胶,呈浓稠状时,即可装入用热水消毒过的广口瓶子中(趁热装瓶),并倒置。
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CN104206943A (zh) * | 2014-09-09 | 2014-12-17 | 广西宁明正珠食品进出口有限公司 | 一种柠檬果酱的生产方法 |
CN104814371A (zh) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | 水蜜桃味果酱及其制备方法 |
CN110250468A (zh) * | 2019-07-29 | 2019-09-20 | 大连民族大学 | 一种水蜜桃山药果酱的制备方法 |
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CN104206943A (zh) * | 2014-09-09 | 2014-12-17 | 广西宁明正珠食品进出口有限公司 | 一种柠檬果酱的生产方法 |
CN104814371A (zh) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | 水蜜桃味果酱及其制备方法 |
CN110250468A (zh) * | 2019-07-29 | 2019-09-20 | 大连民族大学 | 一种水蜜桃山药果酱的制备方法 |
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