CN103798571A - 具有保健功能的果酱及其制备方法 - Google Patents
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- CN103798571A CN103798571A CN201410039296.8A CN201410039296A CN103798571A CN 103798571 A CN103798571 A CN 103798571A CN 201410039296 A CN201410039296 A CN 201410039296A CN 103798571 A CN103798571 A CN 103798571A
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Abstract
本发明公开了具有保健功能的果酱及其制备方法,其特征在于:包括以下物质的原料和重量份数:鲜桑葚20-40份;佛手瓜20-40份;红枣20-40份;枸杞15-20份;高纯果糖浆5份;木糖醇7份;柠檬酸0.02份。本发明产品含有丰富的桑葚,并科学配入佛手瓜、红枣与枸杞,将这四种纯天然植物的精华融合在一起,不仅营养多样,口感好,风味独特,老少咸宜,还具有增强免疫功能,促进造血细胞生长,降血脂,抗脂肪肝,抗肿瘤,抗衰老,抗应激,抗突变,保护心脏,治肝肾阴亏、虚劳咳嗽等保健功能。
Description
技术领域
本发明涉及一种果酱,特别是具有保健功能的果酱及其制备方法。
背景技术
目前市面上有很多品种的果酱,如草莓果酱、芒果果酱、蓝莓果酱等,也有一些加入两种原材料以上制成的果酱,如木瓜黑加仑果酱、榴莲苹果果酱等,但这些果酱都只含有水果的营养成份,没有更多的功效,而且市售的果酱使用了大量添加剂、香精、色素和防腐剂以弥补长时间蒸煮所损耗的色泽和香气。
经检索,我们查到关于果酱的相关文献如下:
1、中国专利,申请号:CN201010532433.3名称:桑葚保健果酱的制备方法,公开(公告) 号:CN102461769A,申请(专利权)人:南通五联品牌策划有限公司,发明 (设计)人:王烨 地址:江苏省南通市开发区中兴花苑8幢店面房103室 摘要:一种桑葚保健果酱的制备方法,所述桑葚保健果酱制备方法如下:(1)原料处理;(2)加热、打浆;(3)浓缩;(4)灌装、杀菌、冷却。桑葚保健果酱制备方法简单,味道可口且保健养生,适宜各种人群食用,该果酱具备乌发美容、降低血脂、增强免疫、防癌抗癌、防止血管硬化等多重保健功效。
2、中国专利,申请号:CN201310475163.0名称:一种佛手瓜果酱的加工方法,公开(公告) 号:CN103478521A,申请(专利权)人:高磊,发明 (设计)人:高磊; 江明 地址:安徽省芜湖市南陵县籍山镇籍山路6号 摘要:本发明提供了一种佛手瓜果酱的加工方法,其特征是:采用原料预处理、切片、预煮、打浆、精磨煮制、调味、装瓶、灭菌、成品加工工艺;本发明产品营养全面丰富,风味独特,食用方便,具有良好的营养保健作用。操作简单,实施方便。
3、中国专利,申请号:CN201110286029.7名称:果酱红枣,公开(公告) 号:CN103005310A,申请(专利权)人:重庆市南川区南双科技有限公司,发明 (设计)人:宋其祥 地址:重庆市南川区南双科技有限公司摘要:果酱红枣,属红枣加工领域,它能有效的解决一般的红枣的食用方法比较简单,味道不够香甜缺点。将红枣的果梗去除干净,放入清水中浸泡30分钟,然后将红枣清洗干净,将红枣放入锅中后加入适量的清水煮10分钟,然后用漏勺捞起来放入筛子中将多于的水分沥干,然后用夹子将红枣的果核去除掉;将红枣放入盆子中,然后将10公斤果酱和30克香精倒入到盆子中,用漏勺搅拌均匀,然后用漏勺将其舀入筛子中将红枣表面上多于的果酱沥干,红枣表面上只保留一层果酱,然后在果酱的表面上撒上一层白糖。
4、中国专利,申请号:CN201310013827.1名称:枸杞子果酱及其制备方法,公开(公告) 号:CN103027281A,申请(专利权)人:郑海鸿,发明 (设计)人:郑海鸿 地址:广东省深圳市罗湖区嘉宾路国商大厦北座 摘要:本发明公开了一种枸杞子果酱及其制备方法,要解决的技术问题是降低含糖量,保持枸杞子的原味。本发明采用如下技术方案:一种枸杞子果酱,所述枸杞子果酱按以下质量份数组成:枸杞子250-350份,菊花40-50份,白砂糖45-55份,低甲氧基果胶8-10份,乳酸钙粉体0.075-0.085份。一种枸杞子果酱的制备方法,包括以下步骤:制作混合胶料,粉碎菊花,制作枸杞子碎屑,混合,冷藏,得到枸杞子果酱。本发明与现有技术相比,使用低甲氧基果胶配合乳酸钙粉体形成凝胶,或用西米作为增稠剂,在较低温度下将枸杞子与凝胶或西米混合,最大限度保持枸杞子的原味,含糖量低,适合任何人群食用。
以上各发明的不足之处在于,只选用单一原料制成易影响果酱口感,如佛手瓜含有较多纤维,单独使用这种原料口感较差;功效较为单一,不能同时满足各类消费者对不同营养和功效的需求。
发明内容
本发明的目的是向市场提供一种既含有瓜果的营养成分,又有中药保健疗效的纯天然果酱,具有多种营养成分和功效,能满足不同人群的需要。
本发明是这样实现的:
本发明的具有保健功能的果酱,包括以下物质的重量份数:
鲜桑葚 20-40份;
佛手瓜 20-40份;
红 枣 20-40份;
枸 杞 15-20份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和内核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞,洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
本发明各原料的作用如下:
所述的桑葚【拉丁学名】Fructus Mori,别称:桑实、葚、乌椹、文武实、黑椹、桑枣、桑葚子、桑粒、桑果。【性味】甘;酸;性寒【归经】肝;肾经【功效】滋阴补血;生津润燥【功效分类】滋阴养血药;生津药;润肠药【主治】肝肾不足和血虚精亏的头晕目眩;腰酸耳鸣;须发早白;失眠多梦;津伤口渴;消渴;肠燥便秘。
桑葚主要具有以下功效:
1、防止血管硬化:桑椹中含有脂肪酸,主要由亚油酸。硬脂酸及油酸组成,具有分解脂肪,降低血脂,防止血管硬化等作用。
2、健脾胃,助消化:桑椹中含有鞣酸、脂肪酸、苹果酸等营养物质,能帮助脂肪、蛋白质及淀粉的消化,故有健脾胃助消化之功,可用于治疗因消化不良而导致的腹泻。
3、补充营养:桑椹中含有大量的水分、碳水化合物、多种维生素、胡萝卜素及人体必需的微量元素等,能有效地扩充人体的血容量,且补而不腻,适宜于高血压、妇女病患者食疗。
4、乌发美容:桑椹中含有大量人体所需要的营养物质,还含有乌发素,能使头发变得黑而亮泽,可用来美容。
5、防癌抗癌:桑椹中所含的芸香苷、花色素、葡萄糖、果糖、苹果酸、钙质、无机盐、胡萝卜素、多种维生素及烟酸等成分,都有预防肿瘤细胞扩散,避免癌症发生的功效。
6、治疗贫血:鲜桑葚子60克,桂圆肉30克,炖烂食,每日两次,可有效治疗贫血的症状,还可起到补血的作用。
可见桑葚不仅味道鲜美,还有很多功效,是一种现代人非常喜爱且有营养的水果。目前市场上出现很多以桑葚为主的果酱,但本发明产品不仅含有丰富的桑葚,还科学配入红枣与枸杞,将这三种纯天然植物的精华融合在一起,口感好,味道鲜,原汁原味,制备方法简单,无污染。本品具有增强免疫功能,促进造血细胞生长,降血脂,抗脂肪肝,抗肿瘤,抗衰老,抗应激,抗突变,保护心脏,主治肝肾阴亏,虚劳咳嗽等功效。
所述的佛手瓜【拉丁学名】Sechium edule,又名隼人瓜、安南瓜、寿瓜等,佛手瓜清脆,含有丰富营养。每千克鲜瓜中含蛋白质5克、脂肪1克、纤维素30克、碳水化合物77克,还含有维生素C220毫克,核黄素0.1毫克,含钙500毫克、磷320毫克、铁40毫克。佛手瓜既可做菜,又能当水果生吃。加上瓜形如两掌合十,有佛教祝福之意,深受人们喜爱。
药用价值:
1.佛手瓜在瓜类蔬菜中营养全面丰富,常食对增强人体抵抗疾病的能力有益。
2.佛手瓜蛋白质和钙的含量是黄瓜的2-3倍,维生素和矿物质含量也显著高于其他瓜类,并且热量很低,又是低钠食品,是心脏病、高血压病患者的保健蔬菜。经常吃佛手瓜可利尿排钠,有扩张血管、降压之功能。
3.据国家营养协会报道,锌对儿童智力发育影响较大,常食含锌较多的佛手瓜,有助于提高智力。
4.中医认为它具有理气和中,疏肝止咳的作用,适宜于消化不良、胸闷气胀、呕吐、肝胃气痛以及气管炎咳嗽多痰者食用。
5.佛手瓜苗硒的含量每100克高达30.58-53.01微克,是多种蔬菜不能比拟的。现代医学证明,硒元素是人体不可缺少的微量元素,每个成人每日的摄取量应为30-50微克,硒元素具有较强的抗氧化作用,可以保护细胞膜的结构和功能免遭损害等。
6.佛手瓜对男女因营养引起的不育症,尤其对男性性功能衰退有较好的疗效。
所述的红枣【拉丁学名】Ziziphus zizyphus.,又名大枣。中国的草药书籍「本经」中记载到,红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能;而现代的药理学则发现,红枣含有蛋白质、脂肪、醣类、有机酸、维生素A、维生素C 、微量钙多种氨基酸等丰富的营养成份。红枣又称大枣、干枣、枣子等。红枣富含蛋白质、脂肪、糖 类、胡萝卜素、B族维生素、维生素C、维生素P以及磷、钙、铁等成分,其中维生素C的含量在果品中名列前茅,有“天然维生素丸”之美称。红枣的营养价值:
1.红枣富含的环磷酸腺苷,是人体能量代谢的必需物质,能增强肌力、消除疲劳、扩张血管、增加心肌收缩力、改善心肌营养,对防治心血管疾病有良好的作用。
2.红枣具有补虚益气、养血安神、健脾和胃等功效,是脾胃虚弱、气血不足、倦怠无力、失眠等患者良好的保健营养品。
3.红枣对急慢性肝炎、肝硬化、贫血、过敏性紫癜等症有较好疗效。
4.红枣含有三萜类化合物及环磷酸腺苷,有较强的抑癌、抗过敏作用。
所述的枸杞【拉丁学名】Lycium chinenseMill.,性味:甘,平。功能:1、提高机体免疫功能,增强机体适应调节能力。食用枸杞子不但可增强机体功能,促进健康恢复,而且能提高机体的抗病能力,抵御病邪的侵害,增强机体对各种有害刺激的适应能力。2、降血糖,辅助治疗糖尿病。由于枸杞含有胍的衍生物,可以降低血糖,因此枸杞可以作为糖尿病人的保健品。3、抗癌。枸杞子对癌细胞的生成和扩散有明显的抑制作用。当代实验和临床应用的结果表明,枸杞叶代茶常饮,能显著提高和改善老人、体弱多病者和肿瘤病人的免疫功能和生理功能,具有强壮机体和延缓衰老的作用。对癌症患者配合化疗,有减轻毒副作用,防止白血球减少,调节免疫功能等疗效。
所述的高纯果糖浆(HFCS)是一种以玉米为原料加工制成的营养性(含热量)甜味剂。它被广泛运用在碳酸饮料、果汁饮料和运动饮料以及小吃、糖浆、果冻和其他含糖产品中。
所述的木糖醇是从植物中提取出来的一种天然植物甜味剂,可以取代蔗糖,防止龋齿。
所述的柠檬酸是一种重要的食品级有机酸,又名枸橼酸,无色晶体,常含一分子结晶水,无臭,有很强的酸味,易溶于水。
本发明产品通过科学制备方法,将桑葚、佛手瓜、红枣和枸杞的精华融合在一起,制备方法简单,无污染。具有的独特效果是单独的普通桑葚、佛手瓜、红枣或枸杞所没有的。
本发明主要的保健作用有:1、防止血管硬化、提高机体免疫功能、防癌、抗衰老、健脾胃等;2、补血养气、促进造血细胞生长;3、有助于提高智力;4、抑癌、抗过敏;5、降血脂,抗脂肪肝;5、保护心脏,主治肝肾阴亏,虚劳咳嗽。
本发明的有益效果:
1、本发明产品含有丰富的桑葚,并科学配入佛手瓜、红枣与枸杞,将这四种纯天然植物的精华融合在一起,营养多样,口感好,风味独特,老少咸宜。
2、本发明产品具有很好的促进造血细胞生长,降血脂,抗脂肪肝,抗肿瘤,抗衰老,抗应激,抗突变,保护心脏,治肝肾阴亏、虚劳咳嗽等保健功能。
3、本发明产品具有无毒副作用的优点,选用纯天然植物食品有机结合,科学配制,零污染,零添加无色素香精等添加剂。
4、本发明产品制备方法简单、保健效果好、成本低。
具体实施方式
实施例1:
取以下重量份数的原料:
鲜桑葚 20份;
佛手瓜20份;
红枣 20份;
枸杞 15份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和去核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
实施例2:
取以下重量份数的原料:
鲜桑葚 25份;
佛手瓜25份;
红枣 25份;
枸杞 17份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和去核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
实施例3:
取以下重量份数的原料:
鲜桑葚 30份;
佛手瓜30份;
红枣 30份;
枸杞 17.5份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质和去核后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和去核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
实施例4:
取以下重量份数的原料:
鲜桑葚 35份;
佛手瓜35份;
红枣 35份;
枸杞 18份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,切碎成小碎块,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和去核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
实施例5:
取以下重量份数的原料:
鲜桑葚 40份;
佛手瓜40份;
红枣 40份;
枸杞 20份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份;
所述的具有保健功能的果酱,其制备方法,包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,切碎成小碎块,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和去核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞洗净,红枣去枣核。将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次。均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
应用实施例:
1、梁×,女,26岁,免疫力差,经常感冒发烧。2013年2月经人介绍,买了本发明实施例1的具有保健功能的果酱,每天早上用本发明果酱涂抹于面包或馒头上吃,连吃了半个月,不吃任何中西药,免疫力得到增强。
2、黄×,女,40岁,某私企老板。由于长期工作压力较大,繁忙的业务经常导致其三餐不能按时吃,作息时间不规律,自2012年底开始,经常头晕,晚上睡眠不佳。服用西药一个月,效果不佳。2013年5月底经人介绍,买了本发明实施例2的具有保健功能的果酱,每天早上用果酱沾馒头吃,有时候甚至直接食用,吃一个月后,明显感觉晚上睡眠变好,整个人神清气爽,对使用效果非常满意。
3、林××,男,60岁,曾为某企业业务经理,经常出差,在外应酬使其染上嗜酒的恶习。2012年1月检查出患有血管硬化。戒酒后自服西药一个月,效果不甚理想。自2013年7月试吃本发明实施例3的具有保健功能的果酱,每天早上用本发明果酱涂抹面包当早餐吃,吃半个月后到医院复查,血管硬化得到了防治,整个人精神变好,体质也得到了加强。
4、张XX,男,18岁,中学生。从小体弱多病,2013年高考前夕由于压力太大,睡眠质量很差,导致其免疫力下降,经常感冒发烧,记忆力衰退,后经人介绍开始食用本发明实施例4的具有保健功能的果酱,早餐将本发明产品涂抹在面包上吃,下午再拿来拌酸奶吃,连吃一个月,免疫力提高,睡眠质量得到改善,记忆力变好。
5、石X,女,20岁,大学生。体质较差,长期有轻度贫血,面色发黄,运动后明显感觉体力不支,偶尔出现月经不调等症状。2013年10月经朋友介绍开始食用本发明实施例5的具有保健功能的果酱,每天拌酸奶或面包吃,连续食用两个月,贫血现象有所改善,体力变好,月经逐渐恢复正常。
Claims (2)
1.具有保健功能的果酱,其特征在于:包括以下物质的原料和重量份数:
鲜桑葚 20-40份;
佛手瓜 20-40份;
红 枣 20-40份;
枸 杞 15-20份;
高纯果糖浆 5份;
木糖醇 7份;
柠檬酸 0.02份。
2.根据权利要求1所述的具有保健功能的果酱,其特征在于:具有保健功能的果酱的制备方法包括以下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的佛手瓜,去除杂质和内核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将佛手瓜浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和枸杞,洗净,红枣去枣核,将红枣和枸杞在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、佛手瓜、红枣、枸杞煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀即可;
(5)为了使成品保持稳定状态,需均质2~3次,均质压力25MPa,料液温度控制在70~75℃为宜;
(6)成品灌装前需要进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌,温度121℃,时间15-20s,杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
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CN104431667A (zh) * | 2014-10-30 | 2015-03-25 | 惠州出入境检验检疫局检验检疫综合技术中心 | 一种具有减肥功效的果酱及其制备方法 |
CN105076929A (zh) * | 2015-04-24 | 2015-11-25 | 付建设 | 红枣桑葚果酱 |
CN106072236A (zh) * | 2016-06-08 | 2016-11-09 | 句容市东方紫酒业有限公司 | 一种桑葚果酱及其制备方法 |
CN109122782A (zh) * | 2018-08-27 | 2019-01-04 | 上海应用技术大学 | 一种非浓缩型枸杞焙烤馅料及其制备方法 |
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CN102342487A (zh) * | 2010-07-29 | 2012-02-08 | 蔡超先 | 一种风味桑椹酱 |
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CN104431667A (zh) * | 2014-10-30 | 2015-03-25 | 惠州出入境检验检疫局检验检疫综合技术中心 | 一种具有减肥功效的果酱及其制备方法 |
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CN112189819A (zh) * | 2020-09-17 | 2021-01-08 | 冯国军 | 一种红枣果酱罐头及其制备方法 |
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