CN103766682A - 多味果酱及其制备方法 - Google Patents
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Abstract
本发明公开多味果酱及其制备方法。所述多味果酱是由下述以重量份计的原料制成:桃子600~800份、杏300~400份、梅子300~500份、苹果200~400份、弥猴桃100~200份、水400~500份、果冻粉10~25份、麦芽糖200~280份。本发明多味果酱是以桃子为主要原料搭配多种水果制备而成,所得的果酱果香浓烈、口感细软、酸甜适宜、口感丰富,原料中的多种水果的各种营养成份得到最大程度的保留,且不含任何化学添加剂,具有养颜美容、帮助消化、化痰止咳、提高人体免疫功能等功效,是一种健康、绿色、美味的天然食品。
Description
技术领域
本发明属于食品技术领域,具体是多味果酱;本发明还将公开这种多味果酱的制备方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,经熬制得到的凝胶物质,也叫果子酱。制作果酱是长时间保存水果的一种方法,果酱主要用来涂抹于面包或吐司上食用。现有的果酱种类繁多、口味也不尽相同,例如公开号为:CN1644085、发明名称为《全素多味果酱制作技术》的中国发明专利申请。该全素多味果酱制作技术,选用太行山区特产柿子、核桃、山楂三种干鲜果品为原料,在农户初加工的基础上,实施对柿干儿烘硬、核桃仁炒熟、山楂片焙干的炮制后,再经将柿细粒闷糖、提油后的桃仁粉发酵、山楂面煮浆之湿热处理,接着按调配→磨制→成装→杀菌→冷却之工艺流程,即制成营养丰富、味道鲜美的纯天然绿色食品。研究实验结果表明:其配方科学,工艺先进。不仅丰富均衡了产品的营养成分,提高了保健功效,同时充分利用了配料间的生化亲和力,无须添加剂防护,果质成分溶水微观结构自然稳定抗氧化,达到了国家规定的同类食品保质标准。
发明内容
本发明要解决的技术问题是提供营养丰富、口感丰富、酸甜可口的多味果酱;本发明还将公开这种多味果酱的制备方法。
为解决上述技术问题,本发明采用以下技术方案:
多味果酱,是由下述以重量份计的原料制成:
桃子600~800份、杏300~400份、梅子300~500份、苹果200~400份、弥猴桃100~200份、水400~500份、果冻粉10~25份、麦芽糖200~280份。
各原料的优选重量配比为:
桃子650~750份、杏320~370份、梅子350~450份、苹果250~350份、弥猴桃120~180份、水420~470份、果冻粉12~20份、麦芽糖220~270份。
各原料的最佳重量配比为:
桃子700份、杏350份、梅子400份、苹果300份、弥猴桃150份、水450份、果冻粉16份、麦芽糖250份。
本发明多味果酱的制备方法,包括下述步骤:
1)取600~800重量份新鲜桃子洗净、切开,取出桃子果肉,备用;
2)取300~400重量份杏洗净、去皮、去核、切块,放入搅拌机中,搅打成杏泥;
3)取300~500重量份新鲜梅子洗净、去籽、榨汁,得到梅子汁;
4)取200~400重量份新鲜苹果洗净、去皮、去籽、切块,得到苹果块;
5)取100~200重量份弥猴桃洗净、去皮、榨汁,得到弥猴桃汁;
6)取步骤1)得到的桃子果肉放入400~500重量份水中煮沸,然后向其中加入10~25重量份果冻粉、200~280重量份麦芽糖,在搅拌状态下小火煮至果冻粉和麦芽糖完全溶解,再向其中加入步骤2)制得的杏泥、步骤3)制得的梅子汁、步骤4)制得的苹果块、步骤5)制得的弥猴桃汁,在搅拌状态下小火煮至酱料呈浓稠状,装瓶密封,待其冷却后放入冰箱中保存,即得。
本发明多味果酱是以桃子为主要原料搭配多种水果制备而成,所得的果酱果香浓烈、口感细软、酸甜适宜、口感丰富,原料中的多种水果的各种营养成份得到最大程度的保留,且不含任何化学添加剂,具有养颜美容、帮助消化、化痰止咳、提高人体免疫功能等功效,是一种健康、绿色、美味的天然食品。
具体实施方式
下面以实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
1)取600重量份新鲜桃子洗净、切开,取出桃子果肉,备用;
2)取300重量份杏洗净、去皮、去核、切块,放入搅拌机中,搅打成杏泥;
3)取300重量份新鲜梅子洗净、去籽、榨汁,得到梅子汁;
4)取200重量份新鲜苹果洗净、去皮、去籽、切块,得到苹果块;
5)取100重量份弥猴桃洗净、去皮、榨汁,得到弥猴桃汁;
6)取步骤1)得到的桃子果肉放入400重量份水中煮沸,然后向其中加入10重量份果冻粉、200重量份麦芽糖,在搅拌状态下小火煮至果冻粉和麦芽糖完全溶解,再向其中加入步骤2)制得的杏泥、步骤3)制得的梅子汁、步骤4)制得的苹果块、步骤5)制得的弥猴桃汁,在搅拌状态下小火煮至酱料呈浓稠状,装瓶密封,待其冷却后放入冰箱中保存,即得。
实施例2
1)取800重量份新鲜桃子洗净、切开,取出桃子果肉,备用;
2)取400重量份杏洗净、去皮、去核、切块,放入搅拌机中,搅打成杏泥;
3)取500重量份新鲜梅子洗净、去籽、榨汁,得到梅子汁;
4)取400重量份新鲜苹果洗净、去皮、去籽、切块,得到苹果块;
5)取200重量份弥猴桃洗净、去皮、榨汁,得到弥猴桃汁;
6)取步骤1)得到的桃子果肉放入500重量份水中煮沸,然后向其中加入25重量份果冻粉、280重量份麦芽糖,在搅拌状态下小火煮至果冻粉和麦芽糖完全溶解,再向其中加入步骤2)制得的杏泥、步骤3)制得的梅子汁、步骤4)制得的苹果块、步骤5)制得的弥猴桃汁,在搅拌状态下小火煮至酱料呈浓稠状,装瓶密封,待其冷却后放入冰箱中保存,即得。
实施例3
1)取700重量份新鲜桃子洗净、切开,取出桃子果肉,备用;
2)取350重量份杏洗净、去皮、去核、切块,放入搅拌机中,搅打成杏泥;
3)取400重量份新鲜梅子洗净、去籽、榨汁,得到梅子汁;
4)取300重量份新鲜苹果洗净、去皮、去籽、切块,得到苹果块;
5)取150重量份弥猴桃洗净、去皮、榨汁,得到弥猴桃汁;
6)取步骤1)得到的桃子果肉放入450重量份水中煮沸,然后向其中加入18重量份果冻粉、250重量份麦芽糖,在搅拌状态下小火煮至果冻粉和麦芽糖完全溶解,再向其中加入步骤2)制得的杏泥、步骤3)制得的梅子汁、步骤4)制得的苹果块、步骤5)制得的弥猴桃汁,在搅拌状态下小火煮至酱料呈浓稠状,装瓶密封,待其冷却后放入冰箱中保存,即得。
Claims (4)
1.多味果酱,其特征在于是由下述以重量份计的原料制成:
桃子600~800份、杏300~400份、梅子300~500份、苹果200~400份、弥猴桃100~200份、水400~500份、果冻粉10~25份、麦芽糖200~280份。
2.根据权利要求1所述的多味果酱,其特征在于各原料的重量配比为:
桃子650~750份、杏320~370份、梅子350~450份、苹果250~350份、弥猴桃120~180份、水420~470份、果冻粉12~20份、麦芽糖220~270份。
3.根据权利要求2所述的多味果酱,其特征在于各原料的重量配比为:
桃子700份、杏350份、梅子400份、苹果300份、弥猴桃150份、水450份、果冻粉16份、麦芽糖250份。
4.多味果酱的制备方法,包括下述步骤:
1)取600~800重量份新鲜桃子洗净、切开,取出桃子果肉,备用;
2)取300~400重量份杏洗净、去皮、去核、切块,放入搅拌机中,搅打成杏泥;
3)取300~500重量份新鲜梅子洗净、去籽、榨汁,得到梅子汁;
4)取200~400重量份新鲜苹果洗净、去皮、去籽、切块,得到苹果块;
5)取100~200重量份弥猴桃洗净、去皮、榨汁,得到弥猴桃汁;
6)取步骤1)得到的桃子果肉放入400~500重量份水中煮沸,然后向其中加入10~25重量份果冻粉、200~280重量份麦芽糖,在搅拌状态下小火煮至果冻粉和麦芽糖完全溶解,再向其中加入步骤2)制得的杏泥、步骤3)制得的梅子汁、步骤4)制得的苹果块、步骤5)制得的弥猴桃汁,在搅拌状态下小火煮至酱料呈浓稠状,装瓶密封,待其冷却后放入冰箱中保存,即得。
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Cited By (5)
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CN104719703A (zh) * | 2015-03-05 | 2015-06-24 | 陈小洁 | 一种叮当果苹果果酱 |
CN105767993A (zh) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | 一种润肺止咳桃果酱 |
CN106307347A (zh) * | 2016-08-19 | 2017-01-11 | 李松林 | 一种长寿果果酱及其制备方法 |
CN108433067A (zh) * | 2018-05-15 | 2018-08-24 | 乌鲁木齐凯德道诚信息咨询服务有限公司 | 一种多口味的果酱制作方法 |
CN109105841A (zh) * | 2018-07-13 | 2019-01-01 | 紫云自治县天赐农林发展有限公司 | 一种蓝莓果酱制作方法 |
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CN108433067A (zh) * | 2018-05-15 | 2018-08-24 | 乌鲁木齐凯德道诚信息咨询服务有限公司 | 一种多口味的果酱制作方法 |
CN109105841A (zh) * | 2018-07-13 | 2019-01-01 | 紫云自治县天赐农林发展有限公司 | 一种蓝莓果酱制作方法 |
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