CN103652525A - 一种绿茶果酱及其制备方法 - Google Patents
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Classifications
-
- 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
-
- 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
Abstract
本发明属于食品加工领域,涉及一种果酱,具体是一种绿茶果酱及其制备方法,按重量百分比包括以下组分:雪梨10%-15%、绿茶粉15%-25%、苹果10%-15%、蜂蜜5%-10%、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;还具有降低血压,养阴清热,生津润燥、清热化痰之功效。
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。
雪梨和苹果有降低血压和养阴清热的效果,所以高血压、肝炎、肝硬化病人常吃梨有好处。味甘性寒,具生津润燥、清热化痰、养血生肌之功效,特别适合秋天食用;蜂蜜具有滋养、润燥、解毒、美白养颜、润肠通便之功效,对少年儿童咳嗽治疗效果很好。
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果酱。
本发明的目的可以通过以下技术方案实现:一种绿茶果酱,按重量百分比包括以下组分:雪梨10%-15%、绿茶粉15%-25%、苹果10%-15%、蜂蜜5%-10%、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%。
所述组分的最佳重量百分比为:雪梨10%、绿茶粉15%、苹果10%、蜂蜜5%、白砂糖10%、食用盐4%、柠檬酸0.5%、柠檬酸钠0.2%、魔芋胶0.6%。
一种绿茶果酱的制备方法,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和苹果,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)将优选洗净的雪梨和苹果削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的雪梨和苹果块放入锅中,撒上配方中白砂糖用量的一半于雪梨和苹果块上,加上少量的水,以中火煮,去浮沫;
(4)煮至雪梨和苹果呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时按配方比例加入柠檬酸和柠檬酸钠;
(5)将雪梨和苹果压成泥,煮果酱出现光泽,按配方比例加入魔芋胶,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有消除疲劳,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;还具有降低血压,养阴清热,生津润燥、清热化痰之功效。
具体实施方式
实施例1
一种绿茶果酱,按重量百分比包括以下组分:雪梨10%、绿茶粉15%、苹果10%、蜂蜜5%、白砂糖10%、食用盐4%、柠檬酸0.5%、柠檬酸钠0.2%、魔芋胶0.6%。
所述绿茶果酱的制备方法,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和苹果,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)将优选洗净的雪梨和苹果削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的雪梨和苹果块放入锅中,撒上配方中白砂糖用量的一半于雪梨和苹果块上,加上少量的水,以中火煮,去浮沫;
(4)煮至雪梨和苹果呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时按配方比例加入柠檬酸和柠檬酸钠;
(5)将雪梨和苹果压成泥,煮果酱出现光泽,按配方比例加入魔芋胶,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
一种绿茶雪梨果酱,按重量百分比包括以下组分雪梨15%、绿茶粉25%、苹果15%、蜂蜜10%、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)
1.一种绿茶果酱,其特征在于,按重量百分比包括以下组分:雪梨10%-15%、绿茶粉15%-25%、苹果10%-15%、蜂蜜5%-10%、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所述的一种绿茶果酱,其特征在于,所述组分的最佳重量百分比为:雪梨10%、绿茶粉15%、苹果10%、蜂蜜5%、白砂糖10%、食用盐4%、柠檬酸0.5%、柠檬酸钠0.2%、魔芋胶0.6%。
3.一种根据权利要求1或2所述的绿茶果酱的制备方法,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和苹果,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)将优选洗净的雪梨和苹果削皮去芯,切成小块,浸于盐水中约15min;
(3)将浸泡过的雪梨和苹果块放入锅中,撒上配方中白砂糖用量的一半于雪梨和苹果块上,加上少量的水,以中火煮,去浮沫;
(4)煮至雪梨和苹果呈透明色,并溢出甜甜的香味时,拌入余下的砂糖,调整甜味,同时按配方比例加入柠檬酸和柠檬酸钠;
(5)将雪梨和苹果压成泥,煮果酱出现光泽,按配方比例加入魔芋胶,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)
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CN104905096A (zh) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | 一种养颜阿胶全梨酱及其制备方法 |
CN104905097A (zh) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | 一种黄精润肺蜂花梨酱及其制备方法 |
CN104905102A (zh) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | 一种温肾花粉梨酱及其制备方法 |
CN104905095A (zh) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | 一种养阴润肺全梨酱及其制备方法 |
CN106579202A (zh) * | 2016-11-30 | 2017-04-26 | 漳州科技职业学院 | 一种含白茶的凤梨西番莲低糖果酱及其制作方法 |
CN106690195A (zh) * | 2016-11-30 | 2017-05-24 | 漳州科技职业学院 | 一种红茶风味凤梨芒果低糖果酱及其制备方法 |
CN107927724A (zh) * | 2017-12-12 | 2018-04-20 | 合肥师范学院 | 抹茶酱及其制备方法 |
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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