CN103859247B - 一种枸杞果酱及其制备方法 - Google Patents
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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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- A—HUMAN NECESSITIES
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- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开一种枸杞果酱,由以下重量份的各组分配制而成:枸杞鲜果70~90、植物油1~3、果胶4~9、盐0.1~0.5、糖1~5。本发明还公开了上述枸杞果酱的制备方法,步骤包括:枸杞鲜果的挑选、清洗、浸泡、预煮、打浆、炒制、真空浓缩、装箱冷贮。本发明的枸杞果酱采用加入枸杞鲜果制备枸杞果酱,不仅产品具有枸杞独特的风味和口感细腻,色泽红亮,且营养丰富,具有保健功效。本发明采用真空浓缩工艺制成的产品,保质期长,可长期储存,且较好地保存了枸杞鲜果原有的营养和天然香气,避免了营养成分被破坏,便于实现工业化生产。
Description
技术领域:
本发明属于果酱技术领域,具体涉及一种枸杞果酱及其制备方法。
背景技术:
枸杞子、红耳坠,是驰名中外的名贵中药材,在《神农本草经》中被列为上品,称其为“久服轻身不老、耐寒暑”,是滋补养人的上品,有延衰抗老的功效,又名“却老子”。枸杞子中含有丰富的胡萝卜素、核黄酸、烟酸、抗坏血酸、维生素B1,以及钙、磷、铁营养成分,是滋补肝肾、养血养阴、明目、延年益寿的保健食品。
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。制作果酱是长时间保存新鲜水果的一种方法,制成的果酱美味可口、营养丰富,既可直接食用,可涂抹在面包或吐司上食用,也可作为果伴添加于酸奶中、焙烤中作为夹心料,水果小甜饼和蛋糕表面覆盖用的水果糖衣和焙烤顶饰,冰淇淋夹心果酱等等。现有的果酱种类繁多、口味也不尽相同,有单一型果酱和复合型果酱,不仅含有各种水果的营养成分,并且具有保健功效。市场上有以枸杞作为配料制作的果酱,配方太过复杂,且经过长时间高温熬制,又会失去水果的某些营养成分,却未见有以枸杞鲜果为主要原料而制成的果酱,因此,有必要提供一种枸杞果酱新产品及其制备方法。
发明内容:
本发明的目的是提供一种色泽红亮,口感细腻,营养丰富且风味独特的枸杞果酱及其制备方法,保质期长,既能保持枸杞鲜果的营养成分不被破坏,又便于实现工业化生产。
为了解决上述技术问题,本发明的技术方案为:
一种枸杞果酱,由以下重量份的各组分配制而成:
枸杞鲜果70~90
植物油1~3
果胶4~9
盐0.1~0.5
糖1~5。
所述的枸杞果酱,其特征在于其各组分的重量份为:
枸杞鲜果75~85
植物油1~2
果胶5~8
盐0.1~0.3
糖1~3。
本发明的枸杞果酱的制备方法,步骤如下:
S1:枸杞鲜果的挑选:挑选新鲜、无公害的枸杞鲜果;其采购于无公害枸杞种植基地,原料库具备冷藏条件,枸杞鲜果入库前经检验烂果率不超过2%;
S2:清洗:用纯净水洗去枸杞鲜果所带的泥沙、石子及表面微生物;
S3:浸泡:将清洗好的枸杞鲜果用1%的盐水浸泡40min,对果实进行护色处理;
S4:预煮:将枸杞鲜果倒入沸水中,加入适量5%的浓糖液,预煮10min,温度为100℃;
S5:打浆:将预煮好的枸杞鲜果与水一起倒入打浆机中打浆,制成浆液;
S6:炒制:按照配方比例分别加入浆液、白砂糖和植物油于炒锅中,开锅炒制并搅拌40min后,于夹层锅中加入果胶并搅拌均匀即得果浆;
S7:真空浓缩:将炒制好的果浆装入真空浓缩锅内,在真空度大于0.08MPa,蒸汽压力大于3MPa下循环1h,浓缩至可溶性固形物62~64°Bx,温度为85℃;
S8:灌装:将浓缩好的果酱灌入铝箔袋中进行水浴冷却;
S9:装箱冷贮:将充分冷却后的果酱成品装箱,并于-5℃条件下进行冷贮。
本发明的有益效果:
(1)本发明的枸杞果酱采用加入枸杞鲜果制备枸杞果酱,不仅产品具有枸杞独特的风味和口感细腻,色泽红亮,且营养丰富,具有保健功效。
(2)本发明采用真空浓缩工艺制成的产品,保质期长,可长期储存,且较好地保存了枸杞鲜果原有的营养和天然香气,避免了营养成分被破坏,便于实现工业化生产。
(3)本发明的产品不添加任何防腐剂,符合人们对天然食品、保健食品的需求,有利于人体健康。
具体实施方式:
实施例1
S1:枸杞鲜果的挑选:挑选新鲜、无公害的枸杞鲜果;其采购于无公害枸杞种植基地,原料库具备冷藏条件,枸杞鲜果入库前经检验烂果率不超过2%;
S2:清洗:用纯净水洗去枸杞鲜果所带的泥沙、石子及表面微生物;
S3:浸泡:将清洗好的枸杞鲜果用1%的盐水浸泡40min,对果实进行护色处理;
S4:预煮:将枸杞鲜果倒入沸水中,加入适量5%的浓糖液,预煮10min,温度为100℃;
S5:打浆:将预煮好的枸杞鲜果与水一起倒入打浆机中打浆,制成浆液;
S6:炒制:按照配方比例分别加入浆液、白砂糖和植物油于炒锅中,开锅炒制并搅拌40min后,于夹层锅中加入果胶并搅拌均匀即得果浆;
S7:真空浓缩:将炒制好的果浆装入真空浓缩锅内,在真空度大于0.08MPa,蒸汽压力大于3MPa下循环1h,浓缩至可溶性固形物62~64°Bx,温度为85℃;
S8:灌装:将浓缩好的果酱灌入铝箔袋中进行水浴冷却;
S9:装箱冷贮:将充分冷却后的果酱成品装箱,并于-5℃条件下进行冷贮。
枸杞果酱的配料为:枸杞鲜果82kg,植物油2.7kg,果胶8kg,盐0.3kg,糖4kg。
实施例2
枸杞果酱的配料为:枸杞鲜果85kg,植物油2kg,果胶8kg,盐0.25kg,糖3kg;制备方法同实施例1。
实施例3
枸杞果酱的配料为:枸杞鲜果82.5kg,植物油3kg,果胶8kg,盐0.5kg,糖5kg;制备方法同实施例1。
Claims (2)
1.一种枸杞果酱,由以下重量份的各组分配制而成:枸杞鲜果70~90,植物油1~3,果胶4~9,盐0.1~0.5,糖1~5,其特征在于:所述枸杞果酱的制备方法,包括如下步骤:
S1:枸杞鲜果的挑选:挑选新鲜、无公害的枸杞鲜果;其采购于无公害枸杞种植基地,原料库具备冷藏条件,枸杞鲜果入库前经检验烂果率不超过2%;
S2:清洗:用纯净水洗去枸杞鲜果所带的泥沙、石子及表面微生物;
S3:浸泡:将清洗好的枸杞鲜果用1%的盐水浸泡40min,对果实进行护色处理;
S4:预煮:将枸杞鲜果倒入沸水中,加入5%的浓糖液,预煮10min,温度为100℃;
S5:打浆:将预煮好的枸杞鲜果与水一起倒入打浆机中打浆,制成浆液;
S6:炒制:按照配方比例分别加入浆液、白砂糖和植物油于炒锅中,开锅炒制并搅拌40min后,于夹层锅中加入果胶并搅拌均匀即得果浆;
S7:真空浓缩:将炒制好的果浆装入真空浓缩锅内,在真空度大于0.08MPa,蒸汽压力大于3MPa下循环1h,浓缩至可溶性固形物62~64°Bx,温度为85℃;
S8:灌装:将浓缩好的果酱灌入铝箔袋中进行水浴冷却;
S9:装箱冷贮:将充分冷却后的果酱成品装箱,并于-5℃条件下进行冷贮。
2.根据权利要求1所述的枸杞果酱,其特征在于:由以下重量份的各组分配制而成:
枸杞鲜果75~85
植物油1~2
果胶5~8
盐0.1~0.3
糖1~3。
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CN106858487A (zh) * | 2016-12-30 | 2017-06-20 | 西藏天麦力健康品有限公司 | 一种芜菁酱及其加工方法 |
CN106942456A (zh) * | 2017-04-22 | 2017-07-14 | 梁良 | 一种枸杞蜜饯的制作方法 |
CN109965260A (zh) * | 2017-12-28 | 2019-07-05 | 仲景食品股份有限公司 | 一种新型椒麻酱的制备方法 |
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CN103027281A (zh) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | 枸杞子果酱及其制备方法 |
CN103238770A (zh) * | 2013-05-29 | 2013-08-14 | 万世凤 | 一种枸杞酱加工方法 |
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CN1076593A (zh) * | 1992-03-23 | 1993-09-29 | 刘奇伟 | 高营养滋补品——枸杞甜酱的制做方法 |
CN1666638A (zh) * | 2004-03-12 | 2005-09-14 | 昆明大东方生物化学科技有限公司 | 枸杞酱及其制备方法 |
CN103027281A (zh) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | 枸杞子果酱及其制备方法 |
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Title |
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