CN103734834A - 一种具有百香果味的莲藕汁的制作方法 - Google Patents
一种具有百香果味的莲藕汁的制作方法 Download PDFInfo
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Abstract
本发明公开了一种具有百香果味的莲藕汁的制作方法,步骤如下:(1)将莲藕去皮洗净,切片;将百香果去皮,脱籽,取果汁,备用;(2)将莲藕片浸入醋酸溶液中;(3)将莲藕片与水混合,打浆得莲藕浆液;(4)向莲藕浆液中加入百香果汁、D-异抗坏血酸钠和山梨酸钾,离心或过滤得百香果莲藕清液;(5)向百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水;(6)将百香果莲藕糖水倒入蒸汽压力锅中进行蒸煮,得百香果莲藕汤汁;(7)百香果莲藕汤汁离心或过滤得百香果莲藕汁。本发明以莲藕和百香果为原料制备得到了莲藕汁,其保留了莲藕和百香果的营养成分,营养价值丰富,可储存,填补了莲藕加工技术空白,具有较高的营养价值和经济效益。
Description
技术领域
本发明涉及一种具有百香果味的莲藕汁的制作方法
背景技术
藕,又称莲藕,属睡莲科植物,藕微甜而脆,可生食也可做菜,而且药用价值相当高,它的根根叶叶,花须果实,无不为宝,都可滋补入药。用藕制成粉,能消食止泻,开胃清热,滋补养性,预防内出血,是妇孺童妪、体弱多病者上好的流质食品和滋补佳珍。
在我国,由于莲藕品种的不断改良,产量在不断上升,市场饱和,而莲藕容易褐变,不易保存,造成浪费。目前,国内从事莲藕加工的企业不多,莲藕加工有很大的空白,尚未见有关于加工制作莲藕汁的报道。
百香果,学名西番莲,果肉可散发出香蕉、菠萝、草莓、荔枝、柠檬、芒果、酸梅等十几种水果的浓郁香味。百香果营养价值丰富,含有人体所需的17种氨基酸、丰富的蛋白质、脂肪、糖、维生素、钙、磷、铁、钾、SOD酶和超纤维等165种对人体有益物质,被称为水果中的果汁之王,口感独特。此外,百香果还具有排毒养颜、清理肠道垃圾,促进新陈代谢,抗衰老等功效。
发明内容
本发明提供了一种具有百香果味的莲藕汁的制作方法,本发明的莲藕汁的制作方法能充分利用市场富余的新鲜莲藕,缓解市场压力,填补莲藕加工技术空白。
本发明是通过以下技术方案实现的:
一种具有百香果味的莲藕汁的制作方法,步骤如下:
(1)将莲藕去皮洗净,切成厚度为4mm±1mm的莲藕片,备用;将百香果去皮,脱籽,取果汁,备用;
(2)将上述莲藕片浸入醋酸溶液中,醋酸溶液中醋酸的质量浓度为0.7%~1%,以浸没为准,浸泡13~15分钟,取出,用水洗净,备用;
(3)将步骤(2)所得莲藕片与其质量的3.5~4.5倍的水混合,打浆得莲藕浆液(用打浆机),备用;
(4)向步骤(3)所得莲藕浆液中加入其质量2%~5%的百香果汁,同时加入D-异抗坏血酸钠和山梨酸钾,D-异抗坏血酸钠的加入量为莲藕浆液质量的0.05%~0.1%,山梨酸钾的加入量为莲藕浆液质量的0.03%~0.05%,搅拌均匀,离心或过滤得百香果莲藕清液,备用;
(5)向步骤(4)所得百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水,白砂糖的终浓度为3%~5%(质量百分数);
(6)将步骤(5)所得百香果莲藕糖水倒入蒸汽压力锅中,0.05Mpa放气两次后,维持温度105℃~108℃,时间20~25min,得百香果莲藕汤汁;
(7)步骤(6)所得百香果莲藕汤汁离心或过滤得百香果莲藕汁,进行灌装灭菌包装即可得到具有百香果味的莲藕汁。
本发明以百香果和莲藕为原料制备得到了具有百香果味的莲藕汁,使得百香果和莲藕增加了一种新的食品深加工应用。本发明在莲藕汁浓郁的香味中加入了百香果特有的香味,味道独特新颖。本发明的莲藕汁融合了莲藕和百香果的营养价值,不但具有莲藕的消食止泻、开胃清热、滋补养性的功效,还具有百香果的助消化、化痰、治肾亏、提神醒脑、活血强身、镇静止痛、减压降脂的功效,莲藕和百香果的功效相辅相成,起到了协同作用,具有更好的助消化作用,同时还具有滋补、清热解毒等功效。本发明的制作方法操作简单方便,无需添加其他香料,所得产品颜色洁白,味道自然纯正,口感丰富,具有较高的营养价值和经济效益。
具体实施方式
下面结合实施例对本发明作进一步的说明。
实施例1制备具有百香果味的莲藕汁
步骤如下:
(1)将10kg莲藕去皮洗净,切成厚度为4mm的莲藕片,备用;取10kg百香果,去皮,脱籽,榨果汁,得百香果汁(约3.5kg),备用;
(2)将上述莲藕片浸入醋酸溶液中,醋酸溶液中醋酸的质量浓度为1%,以浸没为准,浸泡15分钟,取出,用水洗净,备用;
(3)将步骤(2)所得莲藕片与40kg水混合,打浆得莲藕浆液(用打浆机),备用;
(4)向步骤(3)所得莲藕浆液中加入莲藕浆液质量5%的百香果汁,同时加入D-异抗坏血酸钠和山梨酸钾,D-异抗坏血酸钠的加入量为莲藕浆液质量的0.08%,山梨酸钾的加入量为莲藕浆液质量的0.04%,搅拌均匀,过滤得百香果莲藕清液,备用;
(5)向步骤(4)所得百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水,白砂糖的终浓度为4%(质量百分数);
(6)将步骤(5)所得百香果莲藕糖水倒入蒸汽压力锅中,0.05Mpa放气两次后维持温度105℃~108℃,时间25min,得百香果莲藕汤汁,备用;
(7)步骤(6)所得百香果莲藕汤汁过滤得百香果莲藕汁,进行灌装灭菌包装即可得到具有百香果味的莲藕汁。
实施例2制备具有百香果味的莲藕汁
步骤如下:
(1)将10kg莲藕去皮洗净,切成厚度为4mm的莲藕片,备用;取10kg百香果,去皮,脱籽,榨果汁,得百香果汁(约3.5kg),备用;
(2)将上述莲藕片浸入醋酸溶液中,醋酸溶液中醋酸的质量浓度为0.8%,以浸没为准,浸泡13分钟,取出,用水洗净,备用;
(3)将步骤(2)所得莲藕片与35kg水混合,打浆得莲藕浆液(用打浆机),备用;
(4)向步骤(3)所得莲藕浆液中加入4的百香果汁,同时加入D-异抗坏血酸钠和山梨酸钾,D-异抗坏血酸钠的加入量为莲藕浆液质量的0.1%,山梨酸钾的加入量为莲藕浆液质量的0.04%,搅拌均匀,离心得百香果莲藕清液,备用;
(5)向步骤(4)所得百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水,白砂糖的终浓度为5%(质量百分数);
(6)将步骤(5)所得百香果莲藕糖水倒入蒸汽压力锅中,0.05Mpa放气两次后维持温度105℃~108℃,时间20min,得百香果莲藕汤汁,备用;
(7)步骤(6)所得百香果莲藕汤汁过滤得百香果莲藕汁,进行灌装灭菌包装即可得到具有百香果味的莲藕汁。
实施例3制备具有百香果味的莲藕汁
步骤如下:
(1)将10kg莲藕去皮洗净,切成厚度为4mm的莲藕片,备用;取10kg百香果,去皮,脱籽,榨果汁,得百香果汁(约3.5kg),备用;
(2)将上述莲藕片浸入醋酸溶液中,醋酸溶液中醋酸的质量浓度为0.7%,以浸没为准,浸泡14分钟,取出,用水洗净,备用;
(3)将步骤(2)所得莲藕片与45kg水混合,打浆得莲藕浆液(用打浆机),备用;
(4)向步骤(3)所得莲藕浆液中加入2%的百香果汁,同时加入D-异抗坏血酸钠和山梨酸钾,D-异抗坏血酸钠的加入量为莲藕浆液质量的0.05%,山梨酸钾的加入量为莲藕浆液质量的0.04%,搅拌均匀,过滤得百香果莲藕清液,备用;
(5)向步骤(4)所得百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水,白砂糖的终浓度为3%(质量百分数);
(6)将步骤(5)所得百香果莲藕糖水倒入蒸汽压力锅中,0.05Mpa放气两次后维持温度105℃~108℃,时间22min,得百香果莲藕汤汁,备用;
(7)步骤(6)所得百香果莲藕汤汁离心得百香果莲藕汁,进行灌装灭菌包装即可得到具有百香果味的莲藕汁。
Claims (4)
1.一种具有百香果味的莲藕汁的制作方法,其特征在于:步骤如下:
(1)将莲藕去皮洗净,切成厚度为4mm±1mm的莲藕片,备用;将百香果去皮,脱籽,取果汁,备用;
(2)将上述莲藕片浸入醋酸溶液中,浸泡13~15分钟,取出,用水洗净,备用;
(3)将步骤(2)所得莲藕片与3.5~4.5倍的水混合,打浆得莲藕浆液,备用;
(4)向步骤(3)所得莲藕浆液中加入2%~5%的百香果汁,同时加入D-异抗坏血酸钠和山梨酸钾,搅拌均匀,离心或过滤得百香果莲藕清液,备用;
(5)向步骤(4)所得百香果莲藕清液中加入白砂糖,混匀得百香果莲藕糖水,白砂糖的终浓度为3%~5%;
(6)对步骤(5)所得百香果莲藕糖水进行蒸煮,温度105℃~108℃,时间20~25min,得百香果莲藕汤汁,备用;
(7)步骤(6)所得百香果莲藕汤汁离心或过滤得具有百香果味的莲藕汁。
2.根据权利要求1所述的具有百香果味的莲藕汁的制作方法,其特征在于:所述醋酸溶液中醋酸的浓度为0.7%~1%。
3.根据权利要求1和2所述的具有百香果味的莲藕汁的制作方法,其特征在于:所述D-异抗坏血酸钠的加入量为莲藕浆液的0.05%~0.1%。
4.根据权利要求1、2、3所述的具有百香果味的莲藕汁的制作方法,其特征在于:所述山梨酸钾的加入量为莲藕浆液的0.03%~0.05%。
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