CN103976204A - 一种乳钙果酱及其制备方法 - Google Patents
一种乳钙果酱及其制备方法 Download PDFInfo
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- CN103976204A CN103976204A CN201410238378.5A CN201410238378A CN103976204A CN 103976204 A CN103976204 A CN 103976204A CN 201410238378 A CN201410238378 A CN 201410238378A CN 103976204 A CN103976204 A CN 103976204A
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种乳钙果酱及其制备方法。其特征在于它是由下述重量份的原料制成：新鲜水果80～105、乳钙3～9、白砂糖28～35、果葡萄浆25～32、甘草7～9、羟甲基纤维素钠0.1～0.15、柠檬酸0.15～0.2、果胶1～1.5、二十二碳六烯酸0.190～0.205、花生四烯酸0.055～0.085；与现有技术相比，本发明能更全地保留水果的营养成分，同时含有乳钙等其它营养成分，工艺简单且成本低，可大规模生产。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种乳钙果酱及其制备方法。背景技术
乳钙是乳清无机盐浓缩物，是营养价值最好的无机盐源且易消化吸收。牛乳中的总无机盐量约0.7％，钙约为0.1％。与其它食品中的钙相比，是最优质的钙源，这是因为牛乳中的钙约有70％呈酪蛋白胶粒状态，其中包括胶原体的磷酸钙的40％，与干酪素结合钙约30％。牛乳中的钙约有30％为可溶性钙，在可溶性钙中约有30％属离子性钙，60％为柠檬酸钙，余下的10％为磷酸钙。是目前国际上营养科学界公认的元素最易吸收的钙源，人体吸收率高，并且富含有牛奶中天然的蛋白碎片，多肽、氨基酸及其它大量的矿物质。
羊乳钙：钙磷比例好。羊乳维D钙片比例1∶8∶1的黄金比例，更接近母乳，钙吸收更好，不伤肠胃。羊奶的脂肪球与蛋白质颗粒只有牛奶的1/3，且颗粒大小均匀，更容易被人体消化吸收。羊奶中含有大量的蛋白质结构、乳清蛋白与母乳相同，且不含牛奶中可致过敏的异性蛋白。所以羊奶比其它奶制品更易消化吸收，不会引起胃部不适、腹泻等乳制品过敏症状发生，是任何体质的人都可以接受的乳制品。羊奶的脂肪结构中，碳链短，不饱和脂肪酸含量高，呈良好的乳化状态，更有利于机体直接利用。特别适合过敏体质和体制较弱的人群。羊奶的酪蛋白结构与牛奶中的不同；在羊奶中主要含α-2S酪蛋白、β-酪蛋白，这两种酪蛋白易被酵母分解；而牛奶中主要含有α-1S酪蛋白，因此，对牛奶过敏和体质较弱的人群完全可以接受羊奶。羊奶中含有2()()多种营养物质，其含有与母乳接近的丰富矿物质、微量元素、多种维生素、牛磺酸、二十二碳六烯酸等，蛋白质、矿物质及各种维生素的总含量高于牛奶。羊奶含有生物活性因子“环磷腺苷”，“三磷酸腺苷”和“EGF生长因子”，这些因子在体内具有多种调节功能，“环磷腺苷”是科学界公认的防癌抗癌因子，它能使人体新陈代谢维持平衡，能增加血清蛋白和蛋白的含量，增加人体的抗病力；可改善心肌营养，软化血管，对改善防治动脉硬化、高血压具有非常有效的功效，同时，婴幼儿使用羊奶乳钙不容易上火。
目前，现在市场上的果酱产品都以液态的果汁饮料和果酒居多，营养功效不突出，口感风味、品种也比较单一。而且现有果酱一般采用常温蒸煮或烘干，容易破坏营养成分，引起焦糖和煮熟味重等不足，其中还添加防腐剂，食用，不利消费者的身体健康，也不利于产品在市场上打开销路。
发明内容
本发明要解决的技术问题，是针对现有技术不足，提供一种含有天然乳钙的果酱，营养成分高，口感独特，既能满足消费者对钙和水果营养成分的需求。
为了解决上述技术问题，本发明的技术方案为：一种乳钙果酱，它是由下述重量份的原料制成：新鲜水果80～105、乳钙3～9、白砂糖28～35、果葡萄浆25～32、甘草7～9、羟甲基纤维素钠0.1～0.15、柠檬酸0.15～0.2、果胶1～1.5、二十二碳六烯酸0.190～0.205、花生四烯酸0.055～0.085；
上述的乳钙果酱的制备方法包括以下步骤：
(1)制作糖水：将重量份的甘草，加入9～12倍水，加热煮沸，保持沸腾15～20min后停止加热，加入白砂糖和果葡萄浆，搅拌溶解后经200目筛过滤制得糖水备用；
(2)盐水浸泡：将新鲜水果用浓度为30～35g/L的盐水浸泡5～10min，再用清水清洗；
(3)破碎去核：将步骤(2)处理好的乳钙破碎去核得到果肉；
(4)磨浆：将果肉研磨，研磨过程中添加柠檬酸，得到果浆；
(5)杀菌：将果浆和步骤(1)所得的糖水混合均匀，在90～95℃温度下杀菌1～2min；
(6)真空浓缩：按所述重量份称取其它原料组份，加入步骤(5)处理好的混合物一起搅拌均匀，进行真空浓缩，浓缩至可溶性固形物35～40°Bx，其中真空温度为50～55℃，真空度为0.095～0.097MPa；
(7)灌装、封口：将浓缩好的果酱灌入瓶中，并及时封口，即可。
由于甘草的甜度是蔗糖的百倍，添加微量的甘草后，可在不影响乳钙果酱的糖分含量情况下，大幅度增加乳钙果酱的甜味、改善其酸甜度；同时甘草中含有甘草甜素、甘草次酸、甘草甙、异甘草甙、新甘草甙、新异甘草甙、甘草素、异甘草素以及甘草西定、甘草醇、异甘草醇、7-甲基香豆精、伞形花内酯等数十种化合物，可以起到调和其它组分的作用。
在甜味剂的选择上，采用白砂糖和果葡糖浆的配合，而且配比在控制1∶1左右，又添加微量的甘草，既可以保证乳钙果酱的适口的甜味，又可以相对节约成本；还可以较好协调乳钙果酱天然风味。
制作乳钙果酱过程中加入一定量柠檬酸以保存鲜果中本色。加入适量羟甲基纤维素钠和果胶作为复合增稠剂可以使产品的粘稠度适中、爽口，同时也有效避免了乳钙果酱产品的水析现象，从而最终产品不易变质。
现有果酱加工一般采用常温蒸煮或烘干，容易破坏营养成分，引起焦糖和煮熟味重等不足，会对果汁的色、香、味带来很大的不利影响。为了较好地保存果汁的品质且又节约生产成本，本发明采用真空浓缩对果酱进行干燥处理，因为减压的条件下能使果汁中的水分迅速蒸发而不破坏果汁的有效成分，故大大地缩短干燥时间从而节约生产成本。
由于真空干燥是在一定的低温条件下进行，若事先不进行杀菌，则会促使物料中微生物疯狂地生长和酶的活性，破坏乳钙果酱的营养成分，从而影响乳钙果酱成品的质感，故本发明在真空干燥前对物料进行杀菌，能很大程度上保存乳钙果酱的品质。
与现有技术相比，本发明能更全地保存水果的营养成分，同时含有乳钙等其它营养成分，工艺简单且成本低，可大规模生产。
具体实施方式
下面通过具体实施例对本发明做进一步详细描述，但本发明不仅仅局限于以下实施例。
实施例1
(1)配料：以重量份计算，新鲜蓝莓90份、乳钙4份、白砂糖28份、果葡萄浆25份、甘草7份、羟甲基纤维素钠0.1份、柠檬酸0.15份、果胶1份、二十二碳六烯酸0.190份、花生四烯酸0.055份；
(2)制作糖水：将重量份的甘草，加入10倍水，加热煮沸，保持沸腾15～20min后停止加热，加入白砂糖和果葡萄浆，搅拌溶解后经200目筛过滤制得糖水备用；
(3)盐水浸泡：将新鲜水果用浓度为35g/L的盐水浸泡5min，再用清水清洗；
(4)破碎去核：将步骤(3)处理好的乳钙破碎去核得到果肉；
(5)磨浆：将果肉研磨，研磨过程中添加柠檬酸，得到果浆；
(6)杀菌：将果浆和步骤(2)所得的糖水混合均匀，在95℃温度下杀菌1min；
(7)真空浓缩：按所述重量份称取其它原料组份，加入步骤(6)处理好的混合物一起搅拌均匀，进行真空浓缩，浓缩至可溶性固形物35°Bx，其中真空温度为50℃，真空度为0.095MPa；
(8)灌装、封口：将浓缩好的果酱灌入瓶中，并及时封口，即可。
实施例2
草莓果粉的配料：以重量份计算：新鲜草莓100份、乳钙5份、白砂糖35份、果葡萄浆30份、甘草8份、羟甲基纤维素钠0.15份、柠檬酸0.2份、果胶1份、二十二碳六烯酸0.205份、花生四烯酸0.085份；
真空浓缩步骤中温度为55℃，真空度为0.097MPa，浓缩至可溶性固形物40°Bx；其它制备方法同实施例1。
实施例3
苹果果粉的配料：以重量份计算：新鲜苹果100份、乳钙6份、白砂糖30份、果葡萄浆28份、甘草8份、羟甲基纤维素钠0.1份、柠檬酸0.15份、果胶1份、二十二碳六烯酸0.190份、花生四烯酸0.055份；
真空浓缩步骤中温度为52℃，真空度为0.096MPa，浓缩至可溶性固形物38°Bx；其它制备方法同实施例1。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其它的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合或简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Claims (2)
1.一种乳钙果酱，其特征在于它是由下述重量份的原料制成：新鲜水果80～105、乳钙3～9、白砂糖28～35、果葡萄浆25～32、甘草7～9、羟甲基纤维素钠0.1～0.15、柠檬酸0.15～0.2、果胶1～1.5、二十二碳六烯酸0.190～0.205、花生四烯酸0.055～0.085；
其中，所述的新鲜水果为苹果、草莓、蓝莓、柠檬、橙、山楂的一种或多种。
2.根据权利要求1所述的乳钙果酱的制备方法，其特征在于：制备方法包括以下步骤：
(1)制作糖水：将重量份的甘草，加入9～12倍水，加热煮沸，保持沸腾15～20min后停止加热，加入白砂糖和果葡萄浆，搅拌溶解后经200目筛过滤制得糖水备用；
(2)盐水浸泡：将新鲜水果用浓度为30～35g/L的盐水浸泡5～10min，再用清水清洗；
(3)破碎去核：将步骤(2)处理好的乳钙破碎去核得到果肉；
(4)磨浆：将果肉研磨，研磨过程中添加柠檬酸，得到果浆；
(5)杀菌：将果浆和步骤(1)所得的糖水混合均匀，在90～95℃温度下杀菌1～2min；
(6)真空浓缩：按所述重量份称取其它原料组份，加入步骤(5)处理好的混合物一起搅拌均匀，进行真空浓缩，浓缩至可溶性固形物35～40°Bx，其中真空温度为50～55℃，真空度为0.095～0.097MPa；
(7)灌装、封口：将浓缩好的果酱灌入瓶中，并及时封口，即可。
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