CN103652527A - 一种苹果果酱制作方法 - Google Patents
一种苹果果酱制作方法 Download PDFInfo
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- CN103652527A CN103652527A CN201310623030.3A CN201310623030A CN103652527A CN 103652527 A CN103652527 A CN 103652527A CN 201310623030 A CN201310623030 A CN 201310623030A CN 103652527 A CN103652527 A CN 103652527A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000010009 beating Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 241001164374 Calyx Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013324 preserved food Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims description 3
- 241000220225 Malus Species 0.000 abstract description 31
- 235000021016 apples Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000011430 Malus pumila Nutrition 0.000 description 28
- 235000015103 Malus silvestris Nutrition 0.000 description 28
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000207199 Citrus Species 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种苹果果酱制作方法,属于果品加工技术领域,其特征在于:采用原料的选择、削切花、洗果、打浆、预煮、真空浓缩、装罐、杀菌、成品的加工工艺流程。有益效果:本发明解决了新鲜苹果不易贮藏的问题,实现了对苹果原料的综合利用。产品营养丰富,味道香甜,爽滑可口。操作简单,便于实施。
Description
技术领域
本发明涉及一种果品加工方法,尤其是涉及一种苹果果酱制作方法。
背景技术
苹果是蔷薇科,落叶乔木;果实球形,味甜,是普通的水果,也是最常见的水果,富含丰富的维生素营养,属世界四大水果(苹果、葡萄、柑桔和香蕉)之冠。
苹果虽然营养丰富,但果皮上的农药残留以及保鲜技术让苹果表面残留的化学物质很不容易清洗,人们开始选择食用深加工后的苹果制品。
白糖具有润肺、生津的功,一些有发热、出汗多、手足心潮热、咽干、干渴等病症的患者,食用后都可对补充热量、改善血循环有帮助,用在苹果制品加工,改善原有的风味。加工苹果果酱,可增加苹果的附加值。
发明内容
本发明目的是提供了一种苹果果酱制作方法,解决了新鲜苹果不易贮藏的问题,实现对苹果原料的深加工利用。
本发明解决其技术问题所采取的技术方案是:
一种苹果果酱制作方法,其特征在于:采用原料的选择、削切花、洗果、打浆、预煮、真空浓缩、装罐、杀菌、成品的加工工艺流程,具体操作步骤为:
(1)原料的选择:挑选九成熟的新鲜苹果原料;
(2)削切花:将苹果由人工去除花萼,经输送机送入削切花机;
(3)洗果:以自来水对苹果进行清洗,洗后送入预煮机煮熟软化;
(4)打浆:用卧式打浆机将苹果打碎成浆,并使浆、渣分离;
(5)预煮:将螺旋式连续预煮机将原料自料斗落入筛筒内,筛筒中心有螺旋推进器,在螺旋推力下向前移动,筛筒浸在热水中,水果被加热至软化。预煮后由出料槽排出机外;
(6)真空浓缩:打浆后的浆状物经加糖、加热,除去部分水分后,使其固形物达70%~80%,含糖量在55%~60%,就成为果酱产品,常压浓缩设备采用夹层锅装置;
(7)装罐:用双活塞定量装料机对苹果果酱定量罐装;
(8)杀菌:用高压灭菌锅对罐头杀菌后即为成品。
有益效果:本发明提供了一种苹果果酱制作方法,解决了新鲜苹果不易贮藏的问题,实现了对苹果原料的综合利用。产品营养丰富,味道香甜,爽滑可口。操作简单,便于实施。
具体实施方式
实施例1:
一种苹果果酱制作方法,操作步骤为:
(1)原料的选择:挑选九成熟的新鲜苹果原料;
(2)削切花:将苹果由人工去除花萼,经输送机送入削切花机;
(3)洗果:以自来水对苹果进行清洗,洗后送入预煮机煮熟软化;
(4)打浆:用卧式打浆机将苹果打碎成浆,并使浆、渣分离;
(5)预煮:将螺旋式连续预煮机将原料自料斗落入筛筒内,筛筒中心有螺旋推进器,在螺旋推力下向前移动,筛筒浸在热水中,水果被加热至软化。预煮后由出料槽排出机外;
(6)真空浓缩:打浆后的浆状物经加糖、加热,除去部分水分后,使其固形物达72%以上,含糖量在56%,就成为果酱产品,常压浓缩设备采用夹层锅装置;
(7)装罐:用双活塞定量装料机对苹果果酱定量罐装;
(8)杀菌:用高压灭菌锅对罐头杀菌后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种苹果果酱制作方法,其特征在于:采用原料的选择、削切花、洗果、打浆、预煮、真空浓缩、装罐、杀菌、成品的加工工艺流程,具体操作步骤为:
(1)原料的选择:挑选九成熟的新鲜苹果原料;
(2)削切花:将苹果由人工去除花萼,经输送机送入削切花机;
(3)洗果:以自来水对苹果进行清洗,洗后送入预煮机煮熟软化;
(4)打浆:用卧式打浆机将苹果打碎成浆,并使浆、渣分离;
(5)预煮:将螺旋式连续预煮机将原料自料斗落入筛筒内,筛筒中心有螺旋推进器,在螺旋推力下向前移动,筛筒浸在热水中,水果被加热至软化,预煮后由出料槽排出机外;
(6)真空浓缩:打浆后的浆状物经加糖、加热,除去部分水分后,使其固形物达70%~80%,含糖量在55%~60%,就成为果酱产品,常压浓缩设备采用夹层锅装置;
(7)装罐:用双活塞定量装料机对苹果果酱定量罐装;
(8)杀菌:用高压灭菌锅对罐头杀菌后即为成品。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366171A (zh) * | 2014-11-19 | 2015-02-25 | 宜昌海通食品有限公司 | 一种苹果丁酱的制备方法 |
CN105581300A (zh) * | 2016-01-22 | 2016-05-18 | 陈昊哲 | 一种苹果果酱制备工艺 |
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 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102090553A (zh) * | 2009-12-14 | 2011-06-15 | 陈绳良 | 苹果酱的加工工艺 |
CN102423029A (zh) * | 2011-11-21 | 2012-04-25 | 汕头市恩蜜丽妇幼用品有限公司 | 一种混合果味的果酱 |
CN103099085A (zh) * | 2011-11-12 | 2013-05-15 | 郭志惠 | 一种蜂蜜苹果果酱的制作方法 |
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- 2013-11-30 CN CN201310623030.3A patent/CN103652527A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102090553A (zh) * | 2009-12-14 | 2011-06-15 | 陈绳良 | 苹果酱的加工工艺 |
CN103099085A (zh) * | 2011-11-12 | 2013-05-15 | 郭志惠 | 一种蜂蜜苹果果酱的制作方法 |
CN102423029A (zh) * | 2011-11-21 | 2012-04-25 | 汕头市恩蜜丽妇幼用品有限公司 | 一种混合果味的果酱 |
Non-Patent Citations (2)
Title |
---|
李国书等: "《食品加工机械与设备手册》", 31 July 2006, 科学技术文献出版社 * |
沈元枫等: "《果品采后技术问答》", 31 January 1996, 河北科学技术出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104366171A (zh) * | 2014-11-19 | 2015-02-25 | 宜昌海通食品有限公司 | 一种苹果丁酱的制备方法 |
CN105581300A (zh) * | 2016-01-22 | 2016-05-18 | 陈昊哲 | 一种苹果果酱制备工艺 |
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 |
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