CN103931976A - 一种南瓜葡萄淋酱 - Google Patents
一种南瓜葡萄淋酱 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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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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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种南瓜葡萄淋酱,涉及一种食品加工领域,由以下组分组成,南瓜、葡萄汁、麦芽糖、果冻粉、柠檬酸钠、柠檬酸和海藻糖,在经过特殊工艺处理加工之后,本发明适合各种沙拉、西式甜点、肉类料理,口味酸甜,具有调味和防癌抗癌之功效,适合各类人群食用。
Description
技术领域
本发明涉及一种食品加工领域,具体涉及一种南瓜葡萄淋酱的加工技术。
技术背景
葡萄,又称提子,属于葡萄科植物葡萄的果实,为落叶藤本植物,是世界最古老的植物之一。葡萄原产于欧洲、西亚和北非一带。据考古资料,最早栽培葡萄的地区是小亚细亚里海和黑海之间及其南岸地区。大约在7000年以前,南高加索、中亚细亚、叙利亚、伊拉克等地区也开始了葡萄的栽培。在我国长江流域以北各地均有产,主要产于新疆、甘肃、山西、河北、山东等地。茎蔓长达10~20米。单叶,互生。花小,黄绿色,组成圆锥花序。浆果圆形或椭圆形,因品种不同,有白、青、红、褐、紫、黑等不同果色。果熟期8~10月,中国栽培葡萄已有2000多年历史,相传为汉代人张骞引入。
葡萄品种很多,全世界约有上千种,总体上可以分为酿酒葡萄和食用葡萄两大类。世界栽培品系有欧洲品系(Europeangrape)及美洲品系(Foxgrape)两大系统,根据其原产地不同,分为东方品种群及欧洲品种群。我国栽培历史久远的“龙眼”、“无核白”、“牛奶”、“黑鸡心”等均属于东方品种群。“玫瑰香”、“佳丽酿”等属于欧洲品种群。鲜用或阴干备用。
葡萄营养丰富,具有广泛的药用价值,可用于食疗:头晕、心悸、脑贫血时,每日饮适量的葡萄酒2-3次,有一定的治疗作用;干葡萄藤15克用水煎服可治妊娠恶阻。《居家必用》上还曾记载葡萄汁有除烦止渴的功能。现代医学研究表明,葡萄还具有防癌、抗癌的作用。葡萄具有极高的观赏性,人们将其制作成各种盆景放置室内,清香幽雅美观别致;或在居室前后栽植,藤蔓缠绕,玲珑剔透,芳香四溢,是美化环境的佼佼者。然而,葡萄的巨大经济价值主要在于酿酒,全世界80%的葡萄都用于酿酒。但是,随着人们保健意识的增强,消费观念的转变,越来越多的葡萄被酿成果汁,成为味美多效的营养保健果品,其不但能治疗多种疾病,直接饮用葡萄汁还有抗病毒的作用。
葡萄性平、味甘酸,入肺、脾、肾经;有补气血、益肝肾、生津液、强筋骨、止咳除烦、补益气血、通利小便的功效;主治气血虚弱、肺虚咳嗽、心悸盗汗、风湿痹痛、淋症、浮肿等症,也可用于脾虚气弱、气短乏力、水肿、小便不利等病症的辅助治疗。
南瓜中含有丰富的果胶和微量元素钴。果胶可延缓肠道对糖和脂质的吸收;钴的含量较高,是其他任何蔬菜都不可相比的,它是胰岛细胞合成胰岛素所必需的微量元素,常吃南瓜有助于防治糖尿病。南瓜还能消除致癌物质——亚硝酸胺的突变作用,其中的果胶还可以中和清除体内重金属和部分农药,故有防癌防中毒的作用,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力。南瓜不但适合不想肥胖的中青年食用,而且被广大妇女称为“最佳美容食品”。其原因在于南瓜维生素A含量胜过绿色蔬菜。
发明内容
本发明在于提供一种适合各种沙拉、西式甜点、肉类料理,口味酸甜,具有调味和防癌抗癌之功效的南瓜葡萄淋酱的加工技术。
本发明所要解决的技术问题采用以下技术方案来实现:
一种南瓜葡萄淋酱,由以下重量百分比的组分组成,
本发明的另一个目的是提供一种南瓜葡萄淋酱的制备方法,包括以下方法步骤,
1、将南瓜去皮蒸熟捣成泥状备用;
2、将柠檬酸纳加入葡萄汁中搅拌至完全溶解,制成溶液,将果冻粉与半份海藻糖拌匀备用;
3、将溶液倒入锅中,加入拌匀的果冻粉与海藻糖,以中小火煮至果冻粉完全溶解,然后再加入麦芽糖和剩下的半份海藻糖并搅拌至完全溶解,即转小火煮至温度80-90℃;
4、将熟南瓜泥、柠檬酸依次倒入锅中搅拌15-10分钟,使之与溶液充分混合;
5、然后继续小火煮至温度上升到60℃左右即可关火;
6、趁热装入玻璃瓶内,上紧瓶盖立即倒扣,待凉即完成。
本发明的有益效果是:本发明为一种调料,适合各种沙拉、西式甜点、肉类料理,口味酸甜,具有调味和防癌抗癌之功效,适合各类人群食用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种南瓜葡萄淋酱,由以下重量百分比的组分组成,
本发明的另一个目的是提供一种南瓜葡萄淋酱的制备方法,包括以下方法步骤,
1、将南瓜去皮蒸熟捣成泥状备用;
2、将柠檬酸纳加入葡萄汁中搅拌至完全溶解,制成溶液,将果冻粉与半份海藻糖拌匀备用;
3、将溶液倒入锅中,加入拌匀的果冻粉与海藻糖,以中小火煮至果冻粉完全溶解,然后再加入麦芽糖和剩下的半份海藻糖并搅拌至完全溶解,即转小火煮至温度80-90℃;
4、将熟南瓜泥、柠檬酸依次倒入锅中搅拌15-10分钟,使之与溶液充分混合;
5、然后继续小火煮至温度上升到60℃左右即可关火;
6、趁热装入玻璃瓶内,上紧瓶盖立即倒扣,待凉即完成。
实施例2
一种南瓜葡萄淋酱,由以下重量百分比的组分组成,
本发明的另一个目的是提供一种南瓜葡萄淋酱的制备方法,包括以下方法步骤,
1、将南瓜去皮蒸熟捣成泥状备用;
2、将柠檬酸纳加入葡萄汁中搅拌至完全溶解,制成溶液,将果冻粉与半份海藻糖拌匀备用;
3、将溶液倒入锅中,加入拌匀的果冻粉与海藻糖,以中小火煮至果冻粉完全溶解,然后再加入麦芽糖和剩下的半份海藻糖并搅拌至完全溶解,即转小火煮至温度80-90℃;
4、将熟南瓜泥、柠檬酸依次倒入锅中搅拌15-10分钟,使之与溶液充分混合;
5、然后继续小火煮至温度上升到60℃左右即可关火;
6、趁热装入玻璃瓶内,上紧瓶盖立即倒扣,待凉即完成。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种南瓜葡萄淋酱,其特征在于:由以下重量百分比的组分组成:
。
2.一种南瓜葡萄淋酱的制备方法,其特征在于:包括以下制备步骤:
(1)、将南瓜去皮蒸熟捣成泥状备用;
(2)、将柠檬酸纳加入葡萄汁中搅拌至完全溶解,制成溶液,将果冻粉与半份海藻糖拌匀备用;
(3)、将溶液倒入锅中,加入拌匀的果冻粉与海藻糖,以中小火煮至果冻粉完全溶解,然后再加入麦芽糖和剩下的半份海藻糖并搅拌至完全溶解,即转小火煮至温度80-90℃;
(4)、将熟南瓜泥、柠檬酸依次倒入锅中搅拌15-10分钟,使之与溶液充分混合;
(5)、然后继续小火煮至温度上升到60℃左右即可关火;
(6)、趁热装入玻璃瓶内,上紧瓶盖立即倒扣,待凉即完成。
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