CN103719655A - 一种番石榴芭蕉复合果酱及其制备方法 - Google Patents
一种番石榴芭蕉复合果酱及其制备方法 Download PDFInfo
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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
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- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
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- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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Abstract
本发明公开一种番石榴芭蕉复合果酱及其制备方法，其配方为：番石榴40～55％、芭蕉30～50％、木糖醇10～20％、柠檬酸0.01～1％、β-环糊精0.005～0.03％、抗坏血酸0.001～0.1％、稳定剂0.01～0.5％。其制备方法为：1）将芭蕉和番石榴打浆，得果浆；2）按配比向果酱中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为35～45％；3）将浓缩后的果酱进行均质、装罐、杀菌、冷却即可。制得的复合果酱风味独特、芳香浓郁、酱体腻滑、低糖可口、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食等功效。
Description
技术领域
本发明涉及一种果酱的制备方法，具体涉及一种番石榴芭蕉复合果酱及其制备方法。
背景技术
番石榴（学名：Psidium guajava）为热带、亚热带水果，俗称芭乐、那拔仔或拔子。台湾芭乐为桃金娘科番石榴属果树，肉质非常柔软，肉汁丰富，清甜脆爽，风味接近于梨和台湾大青枣之间。其含有较丰富的蛋白质、脂肪、糖类、胡萝卜素、维生素A、C等营养物质及铁、钙、镁等微量元素。具有治疗糖尿病及降血糖等药效。果实除鲜食外，还可加工成果汁、浓缩汁、果粉、果酱、浓缩浆、果冻等。一般人群均可食用，特别适合生长发育期的儿童。对于高血压、糖尿病、肥胖症及肠胃不佳者，是为理想之食用水果。
芭蕉属植物为热带亚热带地区一类重要的植物资源。栽培的芭蕉为热带、亚热带地区的著名水果之一，亦可用以代粮。含有丰富的蛋白质、脂肪、膳食纤维和大量的水溶性植物纤维等，属于高钾食物，镁的含量也很丰富。具有防止血压上升及肌肉痉挛，能够维持正常的血压与心跳，消除疲劳，润肠通便的效果。
大多数水果易于腐烂，不利于保存，于是人们用水果来制作果汁、饮料、果酱等来提高水果的利用价值。但目前市场上销售的果酱大多以单一的鲜果为主要原料，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，但口味单一，营养保健成分不够全面，又因为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。
发明内容
本发明要解决的技术问题是提供一种番石榴芭蕉复合果酱及其制备方法，制得的复合果酱风味独特、芳香浓郁、酱体腻滑、低糖可口、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食等功效。
为解决上述技术问题，本发明采用以下技术方案：
一种番石榴芭蕉复合果酱，它按重量百分比计，由以下组分制得：番石榴40～55％、芭蕉30～50％、木糖醇10～20％、柠檬酸0.01～1％、β-环糊精0.005～0.03％、抗坏血酸0.001～0.1％、稳定剂0.01～0.5％。
原料各组分的最佳重量百分比为：番石榴48％、芭蕉40％、木糖醇15％、柠檬酸0.5％、β-环糊精0.15％、抗坏血酸0.005％、稳定剂0.25％。
优选的，所述稳定剂为黄原胶、果胶或琼脂。
上述番石榴芭蕉复合果酱的制备方法，它包括以下步骤：
1）将去皮后的芭蕉和番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.0～3.5；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为35～45％；
3）将浓缩后的果浆进行均质、装罐、杀菌、冷却即可。
步骤3）中，所述均质的方式为将果酱置于研磨体中研磨3～5分钟。
步骤3）中，所述杀菌的方式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。
步骤1）中，所述芭蕉打浆前经过热水汆烫的过程，其汆烫的水温和时间分别为：85～95℃、3～5分钟。
本发明的有益效果在于：
1、本发明原料中，以寒性的芭蕉和温性的番石榴水果并用，制得的果酱凉而不寒，温而不燥热，充分发挥两者之长，使得人体更容易吸收获得各种营养成分和排出毒素的目的，促进人体进入良性循环的健康状态，起到健胃消食、补脾益气、生津解暑和排毒养颜等作用；
2、本发明原料中，以番石榴、芭蕉为主要原料，添加柠檬酸、木糖醇作为调味料，使制得的复合果酱风味独特、芳香浓郁、酱体腻滑、低糖可口、营养丰富、色泽稳定、保质期长，还具有生津解暑、补脾益气、健胃消食等功效；
3、本发明添加了β-环糊精，能够有效的除掉了制作过程产生的异味，同时包埋了芭蕉具有的涩味。
具体实施方式
下面以具体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
一种番石榴芭蕉复合果酱，按重量百分比计，其组份为：
番石榴48％、芭蕉40％、木糖醇15％、柠檬酸0.5％、β-环糊精0.02％、抗坏血酸0.005％、稳定剂0.25％。
其制备方法为：
1）将去皮后的芭蕉放入90℃的热水中汆烫4分钟后，与番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.3；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为40％；
3）将浓缩后的果浆置于研磨体中研磨4分钟、装罐、最后在97℃温度下水浴连续滚动杀菌23分钟，冷却即可。
实施例2
一种番石榴芭蕉复合果酱，按重量百分比计，其组份为：
番石榴55％、芭蕉40％、木糖醇10％、柠檬酸1％、β-环糊精0.01％、抗坏血酸0.001％、稳定剂0.5％。
其制备方法为：
1）将去皮后的芭蕉放入95℃的热水中汆烫3分钟后，与番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.5；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为35％；
3）将浓缩后的果浆置于研磨体中研磨5分钟、装罐、最后在95℃温度下水浴连续滚动杀菌15分钟，冷却即可。
实施例3
一种番石榴芭蕉复合果酱，按重量百分比计，其组份为：
番石榴47％、芭蕉30％、木糖醇20％、柠檬酸0.6％、β-环糊精0.005％、抗坏血酸0.1％、稳定剂0.25％。
其制备方法为：
1）将去皮后的芭蕉放入100℃的热水中汆烫5分钟后，与番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.0；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为45％；
3）将浓缩后的果浆置于研磨体中研磨3分钟、装罐、最后在100℃温度下水浴连续滚动杀菌30分钟，冷却即可。
实施例4
一种番石榴芭蕉复合果酱，按重量百分比计，其组份为：
番石榴40％、芭蕉50％、木糖醇16％、柠檬酸0.01％、β-环糊精0.3％、抗坏血酸0.06％、稳定剂0.01％。
其制备方法为：
1）将去皮后的芭蕉放入95℃的热水中汆烫4分钟后，与番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.3；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为38％；
3）将浓缩后的果浆置于研磨体中研磨5分钟、装罐、最后在95℃温度下水浴连续滚动杀菌20分钟，冷却即可。
Claims (7)
1.一种番石榴芭蕉复合果酱，其特征在于，它按重量百分比计，由以下组分制得：番石榴40～55％、芭蕉30～50％、木糖醇10～20％、柠檬酸0.01～1％、β-环糊精0.005～0.03％、抗坏血酸0.001～0.1％、稳定剂0.01～0.5％。
2.根据权利要求1所述的番石榴芭蕉复合果酱，其特征在于，所述组分的重量百分比为：番石榴48％、芭蕉40％、木糖醇15％、柠檬酸0.5％、β-环糊精0.15％、抗坏血酸0.005％、稳定剂0.25％。
3.根据权利要求1或2所述的番石榴芭蕉复合果酱，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所述的番石榴芭蕉复合果酱的制备方法，其特征在于，它包括以下步骤：
1）将去皮后的芭蕉和番石榴置于打浆机中打成果浆，按配比添加柠檬酸和抗坏血酸，调节pH值至3.0～3.5；
2）按配比向果浆中添加木糖醇、β-环糊精和稳定剂，加热浓缩至固形物含量为35～45％；
3）将浓缩后的果浆进行均质、装罐、杀菌、冷却即可。
5.根据权利要求4所述的番石榴芭蕉复合果酱的制备方法，其特征在于，所述均质的方式为将果酱置于研磨体中研磨3～5分钟。
6.根据权利要求4所述的番石榴芭蕉复合果酱的制备方法，其特征在于，所述杀菌的方式为水浴连续滚动杀菌，其杀菌水温和时间分别为95～100℃、15～30分钟。
7.根据权利要求4所述的番石榴芭蕉复合果酱的制备方法，其特征在于，所述芭蕉打浆前经过热水汆烫的过程，其汆烫的水温和时间分别为：85～95℃、3～5分钟。
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| CN108464471A (zh) * | 2018-03-19 | 2018-08-31 | 广东中兴绿丰发展有限公司 | 一种柠檬番石榴复合果酱及其制备方法 |
| CN110089707A (zh) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | 一种含有水溶性叶黄素的营养果酱及其制备方法 |
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