CN103652524A - 一种绿茶苹果果酱及其制备方法 - Google Patents
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Classifications
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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
-
- 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
-
- 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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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
Abstract
本发明属于食品加工领域，涉及一种果酱，具体是一种绿茶苹果果酱，按重量百分比包括以下组分：苹果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％；加工出来的绿茶苹果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，尤其是一种绿茶苹果果酱。
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。
苹果中含有较多的钾，能与人体过剩的钠盐结合，使之排出体外。当人体摄入钠盐过多时，吃些苹果，有利于平衡体内电解质；苹果中还含有的磷和铁等元素，易被肠壁吸收，有补脑养血、宁神安眠作用。
随着生活水平的提高吗，人们对养生越来越注重，对于养生食品的需求也越来越多，目前市场上的果酱还只是单一的水果果酱，口感缺乏新意，满足不了人们的需求。
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苹果果酱。
本发明的目的可以通过以下技术方案实现：
一种绿茶苹果果酱，其特征在于，按重量百分比包括以下组分：苹果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％。
所述绿茶苹果果酱组分的最佳重量百分比为：苹果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％。
所述绿茶苹果果酱的制备方法，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)将优选洗净的苹果削皮去芯，切成小块，浸于盐水中约15min；
(3)将浸泡过的苹果块放入锅中，撒上配方中白砂糖用量的一半于苹果块上，加上少量的水，以中火煮，去浮沫；
(4)煮至苹果呈透明色，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)将苹果压成泥，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
一种绿茶苹果果酱，按重量百分比包括以下组分：苹果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％。
所述绿茶苹果果酱的制备方法，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)将优选洗净的苹果削皮去芯，切成小块，浸于盐水中约15min；
(3)将浸泡过的苹果块放入锅中，撒上配方中白砂糖用量的一半于苹果块上，加上少量的水，以中火煮，去浮沫；
(4)煮至苹果呈透明色，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)将苹果压成泥，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
一种绿茶苹果果酱，按重量百分比包括以下组分：苹果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)
1.一种绿茶苹果果酱，其特征在于，按重量百分比包括以下组分：苹果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所述的一种绿茶苹果果酱，其特征在于，所述组分的最佳重量百分比为：苹果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所述的绿茶苹果果酱的制备方法，其特征在于，包括以下步骤：
(1)采用新鲜无腐烂，无病虫害，冻伤及机械伤的苹果，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)将优选洗净的苹果削皮去芯，切成小块，浸于盐水中约15min；
(3)将浸泡过的苹果块放入锅中，撒上配方中白砂糖用量的一半于苹果块上，加上少量的水，以中火煮，去浮沫；
(4)煮至苹果呈透明色，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)将苹果压成泥，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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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855942A (zh) * | 2015-05-05 | 2015-08-26 | 马鞍山市黄池食品（集团）有限公司 | 一种降压苹果酱及其制备方法 |
| CN104982770A (zh) * | 2015-06-05 | 2015-10-21 | 傅曼琼 | 一种纯天然蜂蜜柚子茶果酱浓浆及其制备方法 |
| CN105995796A (zh) * | 2016-05-13 | 2016-10-12 | 许昌学院 | 一种优质苹果果酱及其制作方法 |
| CN106579203A (zh) * | 2016-11-30 | 2017-04-26 | 漳州科技职业学院 | 一种绿茶杨桃低糖果酱及其制作方法 |
| CN106579215A (zh) * | 2016-11-30 | 2017-04-26 | 漳州科技职业学院 | 一种低糖乌龙茶芒果果酱及其制作方法 |
| CN106722593A (zh) * | 2016-11-30 | 2017-05-31 | 漳州科技职业学院 | 一种低糖绿茶青梅果酱及其制备方法 |
| CN108835573A (zh) * | 2018-05-30 | 2018-11-20 | 卢勤航 | 一种苹果果酱及其制备方法 |
| CN109123343A (zh) * | 2018-07-27 | 2019-01-04 | 安徽鸡笼山食品有限公司 | 一种茶香味果酱及其制备方法 |
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2013
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Cited By (9)
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| CN104982770A (zh) * | 2015-06-05 | 2015-10-21 | 傅曼琼 | 一种纯天然蜂蜜柚子茶果酱浓浆及其制备方法 |
| CN104982770B (zh) * | 2015-06-05 | 2018-09-25 | 傅曼琼 | 一种纯天然蜂蜜柚子茶果酱浓浆及其制备方法 |
| CN105995796A (zh) * | 2016-05-13 | 2016-10-12 | 许昌学院 | 一种优质苹果果酱及其制作方法 |
| CN106579203A (zh) * | 2016-11-30 | 2017-04-26 | 漳州科技职业学院 | 一种绿茶杨桃低糖果酱及其制作方法 |
| CN106579215A (zh) * | 2016-11-30 | 2017-04-26 | 漳州科技职业学院 | 一种低糖乌龙茶芒果果酱及其制作方法 |
| CN106722593A (zh) * | 2016-11-30 | 2017-05-31 | 漳州科技职业学院 | 一种低糖绿茶青梅果酱及其制备方法 |
| CN108835573A (zh) * | 2018-05-30 | 2018-11-20 | 卢勤航 | 一种苹果果酱及其制备方法 |
| CN109123343A (zh) * | 2018-07-27 | 2019-01-04 | 安徽鸡笼山食品有限公司 | 一种茶香味果酱及其制备方法 |
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