CN103766677A - 一种用新鲜成熟的硬涩柿子制取柿子果酱的方法 - Google Patents

一种用新鲜成熟的硬涩柿子制取柿子果酱的方法 Download PDF

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Publication number
CN103766677A
CN103766677A CN201210431426.3A CN201210431426A CN103766677A CN 103766677 A CN103766677 A CN 103766677A CN 201210431426 A CN201210431426 A CN 201210431426A CN 103766677 A CN103766677 A CN 103766677A
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hard
ripe
persimmon
persimmons
jam
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裴苏旭
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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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明介绍了一种用新鲜成熟但尚未变软的硬涩柿子制取柿子果酱的方法。本方法的主要技术步骤是把成熟的硬涩柿子放在40度左右的温水中浸泡48-72小时，达到既能清洗又可以打浆的状态。从水中捞出后，榨汁或打浆，果核、果蒂等分离，得果浆。最后装罐、杀菌得产品。本方法可大量生产，能解决柿子产区加工转化难问题。

Description

一种用新鲜成熟的硬涩柿子制取柿子果酱的方法
本发明介绍了一种用新鲜成熟但尚未变软的硬涩柿子制取柿子果酱的方法。本方法的主要技术内容是把成熟的硬涩柿子放在40±5℃的温水中浸泡48—72小时，使之脱涩变软。(如果仅脱涩，浸泡24—48小时即可)，然后捞出洗净，放入锅内，加入20-30％蔗糖和适量果胶，边加热，边搅拌，至60℃左右。再用打浆机打浆，果核、果蒂分离，得细腻果浆。最后装罐、杀菌。成品为罐装果酱。
本方法的主要技术特征是操作简单，生产规模能大能小，基本可以保持原果的色、香、味。
本方法的核心技术是柿子在温水中浸泡48—72小时，脱涩变软后达到既可以清洗又可以打浆的这一过程。

Claims (1)

1.本方法的特点是操作简单，可以大批量生产，基本能保持原果的色、香、味。很好地解决了柿子产区加工转化难问题。要求专利保护的范围是：柿子打浆时在温水中软化时间的控制。
CN201210431426.3A 2012-10-18 2012-10-18 一种用新鲜成熟的硬涩柿子制取柿子果酱的方法 Pending CN103766677A (zh)

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CN201210431426.3A CN103766677A (zh) 2012-10-18 2012-10-18 一种用新鲜成熟的硬涩柿子制取柿子果酱的方法

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CN201210431426.3A CN103766677A (zh) 2012-10-18 2012-10-18 一种用新鲜成熟的硬涩柿子制取柿子果酱的方法

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CN103766677A true CN103766677A (zh) 2014-05-07

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616711A (zh) * 2016-12-31 2017-05-10 青岛农业大学 一种以黑果腺肋花楸为原料制作果酱的方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1219375A (zh) * 1997-12-09 1999-06-16 张瑞坤 柿子汁饮料的加工方法
CN1951211A (zh) * 2006-11-09 2007-04-25 张仁壮 一种牛心柿果酱及其加工方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1219375A (zh) * 1997-12-09 1999-06-16 张瑞坤 柿子汁饮料的加工方法
CN1951211A (zh) * 2006-11-09 2007-04-25 张仁壮 一种牛心柿果酱及其加工方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
徐怀德等: "柿子果酱加工中保鲜脱涩与防返涩技术", 《食品科学》 *
杲罡: "柿子的贮藏保鲜有窍门", 《贮藏保鲜与加工》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616711A (zh) * 2016-12-31 2017-05-10 青岛农业大学 一种以黑果腺肋花楸为原料制作果酱的方法

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