CN104171774A - 一种酶解风味金柚膏及其制作方法 - Google Patents
一种酶解风味金柚膏及其制作方法 Download PDFInfo
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- CN104171774A CN104171774A CN201410310566.4A CN201410310566A CN104171774A CN 104171774 A CN104171774 A CN 104171774A CN 201410310566 A CN201410310566 A CN 201410310566A CN 104171774 A CN104171774 A CN 104171774A
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Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明属于食品加工技术领域,公开了一种酶解风味金柚膏及其制作方法。本发明的金柚膏包括如下重量份的组分:金柚酶解液20~60份、金柚原果汁15~40份、白砂糖20~30份、果糖10~20份、柠檬酸0.3~1份、苹果酸0.05~1份、海藻酸钠0.05~0.25份、维生素C0.05~0.15份、蜂蜜5~10份;所述的金柚酶解液是用金柚皮和柚子肉在植物复合水解酶的酶解作用下制备而得。将上述组分通过适当工艺调配浓缩后灭菌罐装即得到酶解风味金柚膏,所得酶解风味金柚膏充分发挥了金柚皮的药用价值并具有独特的风味。
Description
技术领域
本发明属于食品加工技术领域,特别涉及一种酶解风味金柚膏及其制作方法。
背景技术
据广东省农科院的化验分析:柚果汁中含可溶性固形物14~16%,全糖12.68%,有机酸0.368%,每100毫升果汁含维生素C104.6mg,较甜橙高2倍,较桔类高4倍,还含有蛋白质、脂肪及维生素B1、B2、E、P以及人体不可缺少的磷、钙、镁、硫、钠等矿质营养元素。中医认为金柚具有化痰止咳,消食块膈,主治孕妇食少、口淡、去胃中恶气,解酒毒,消除饮酒者口中的异味等功效。《本草纲目》记载:柚花富含挥发性芳香油,除有行气、除痰、镇痛作用外,制作成面脂后,具“长发润灿”;柚皮味辛、苦、性温,其功能化痰止咳,理气止痛,故柚皮可入药,制成柚皮糖果后,所含的柚皮甙元,有解痉作用,这与李时珍所说柚皮具“散愤憨之气”相一致,沙田柚果表皮和柚叶中,含有挥发油,有消炎、镇痛、利湿、提神醒脑等功效,治乳腺炎、关节疼痛和头风病等病症。近年来,科技人员利用现代科学技术对金柚进行了进一步研究,发现在柚中含有人体需要的各种氨基酸和丰富的维生素C、B1和胡萝卜素等,含有较丰富的柚甙,属于天然的植物黄酮。柚黄酮具有抗炎、降血脂与血液黏度等作用,是治疗心脑血管方面疾病的特效药。柚果中还含有7~8%的果胶,天然果胶既有降低血糖、血脂、抗癌、抗菌、解毒、止血和调节肠道机能,防治糖尿病、肥胖症与心脑血管疾病等许多保健功能,又具有优良的胶凝、增稠和乳化稳定作用,因而可广泛应用于食品、医药、化妆品生产中,还可用作生化试剂。目前已成功开发出柚子加工产品柚子茶、柚子酒、柚含片、柚子果脯、柚子饮料等,现市场上尚无金柚膏的产品,可弥补市场空白,为广大消费者又提供了一种新口味。
发明内容
为了解决现有技术存在的缺点和不足之处,本发明的首要目的在于提供一种酶解风味金柚膏;
本发明的另一目的在于提供一种上述酶解风味金柚膏的制作方法;
本发明的目的通过下述技术方案实现:
一种酶解风味金柚膏,其特征在于:由以下重量份的组分组成:
其中金柚酶解液是用金柚皮和柚子肉在植物复合水解酶的酶解作用下制备而得。
所述酶解风味金柚膏的可溶性固形物质量含量为70%~80%。
上述酶解风味金柚膏的制作方法,包括以下操作步骤:
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用10~15%质量分数的盐水溶液煮沸2~5分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡1~2h,清水洗净,榨去水份,以孔径为2~3mm的绞版绞肉机搅碎2~3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入植物复合水解酶进行酶解反应,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:取20~30重量份白砂糖、10~20重量份果糖、0.3~1重量份柠檬酸、0.05~1重量份苹果酸和0.05~0.25重量份海藻酸钠;将海藻酸钠加入海藻酸钠重量2~4倍的白砂糖充分混合均匀,再加海藻酸钠重量10~15倍的水,在搅拌下加热溶解,得到海藻酸钠溶液;将剩余白砂糖和果糖,分别配制成白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将苹果酸溶于水中配成质量分数为50%的苹果酸溶液;
(4)调配浓缩:将20~60重量份步骤(1)所得金柚酶解液、15~40重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中70~90℃加热,依次加入步骤(3)所得的配料和0.05~0.15重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到浓缩终点后(可溶性固形物质量含量为70~80%)加入5~10重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏立即装罐密封,密封时膏体温度不得低于85℃,然后将其投入沸水中杀菌5~10min,冷却后得到罐装金柚膏产品。
步骤(1)中所述植物复合水解酶的加入量为柚子粗浆质量的0.04%~0.08%。
步骤(1)中所述酶解反应是指在40~45℃条件下,酶解反应1~2h。
本发明酶解风味金柚膏的制作方法原理为:
植物复合水解酶含有果胶酶和各种碳水化合物酶,其中包括阿拉伯聚糖酶、纤维素酶、β-葡聚糖酶、半纤维素酶和木聚糖酶等,该酶还对支链型果胶类似物(如在大豆细胞壁中发现的纤维素)具有活性,该酶制剂是用经选育的曲霉属(Aspergillus aculeatus)菌株生产的。本发明添加的植物复合水解酶相比果胶酶可明显提高金柚酶解液的得率、透光率和可溶性固形物含量,并使得金柚酶解液的粘度和浑浊度显著下降。植物复合水解酶更能破坏细胞壁释放内容物,同时通过酶解使得柚皮中果胶、纤维素和淀粉等大分子物质溶解成小分子物质,金柚膏中可溶性固形物含量大大提高,柚子皮利用率也得到提高。本发明通过加入柠檬酸和苹果酸来调节金柚膏糖酸比,调配出最佳风味;维生素C的作用是护色,降低由于浓缩产生的褐变;蜂蜜和果糖的添加是提高金柚膏中转化糖比例,预防返砂和流糖现象,使得膏体状态较好。
本发明相对于现有技术具有如下的优点及效果:
(1)本发明的金柚膏主要由金柚酶解液和柚子肉制备而成,金柚酶解液中含有金柚皮中活性成分,所得金柚膏充分结合了金柚皮的药用价值和柚子肉的食用价值,同时提高金柚的原料利用率;
(2)本发明的金柚膏将金柚皮组分先制备成金柚酶解液,提高了金柚果浆的得率、透光率和可溶性固形物含量,使得粘度和浑浊度显著下降。植物复合水解酶更能破坏细胞壁释放内容物,同时通过酶解使得柚皮中果胶、纤维素和淀粉等大分子物质溶解成小分子物质,金柚膏中可溶性固形物含量大大提高,柚子皮利用率也得到提高;
(3)蜂蜜和果糖的添加可提高金柚膏中转化糖比例,预防返砂和流糖现象,使得膏体状态较好。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用15%质量分数的盐水溶液煮沸2分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡2h,清水洗净,榨去水份,以孔径为3mm的绞版绞肉机搅碎2次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入柚子粗浆总质量0.08%的Viscozyme L植物复合水解酶,在45℃下进行酶解反应1h,之后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:将19.8重量份白砂糖和20重量份果糖,分别配制成质量分数为70%的白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将0.3重量份柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将1重量份苹果酸溶于水中配成质量分数为50%的苹果酸溶液;将0.05重量份海藻酸钠中加入0.2重量份的白砂糖充分混合均匀,再加海藻酸钠重量0.75重量份的水,在搅拌下加热溶解,得到海藻酸钠溶液;
(4)调配浓缩:将20重量份步骤(1)所得金柚酶解液、40重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中70℃加热,依次加入步骤(3)所得的配料和0.05重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到可溶性固形物质量含量为70%后加入5重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏在90℃装罐密封,然后将其投入沸水中杀菌5min,冷却后得到罐装的酶解风味金柚膏产品。
本实施例所得酶解风味金柚膏产品的质量指标如表1所示:
表1 实施例1所得酶解风味金柚膏产品质量指标
实施例2
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用10%质量分数的盐水溶液煮沸5分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡1h,清水洗净,榨去水份,以孔径为2mm的绞版绞肉机搅碎3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入柚子粗浆总质量0.07%的Viscozyme L植物复合水解酶在40℃下进行酶解反应2h,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:将29.5重量份白砂糖和10重量份果糖,分别配制成质量分数为75%的白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将1重量份柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将0.05重量份苹果酸溶于水中配成质量分数为50%的苹果酸溶液;将0.25重量份海藻酸钠加入0.5重量份的白砂糖充分混合均匀,再加2.5重量份的水,在搅拌下加热溶解,得到海藻酸钠溶液;
(4)调配浓缩:将60重量份步骤(1)所得金柚酶解液、15重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中90℃加热,依次加入步骤(3)所得的配料和0.15重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到可溶性固形物质量含量为70%后加入10重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏在85℃装罐密封,然后将其投入沸水中杀菌10min,冷却后得到罐装的酶解风味金柚膏产品。
本实施例所得酶解风味金柚膏产品的质量指标如表2所示:
表2 实施例2所得酶解风味金柚膏产品质量指标
实施例3
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用12%质量分数的盐水溶液煮沸3分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡1.5h,清水洗净,榨去水份,以孔径为3mm的绞版绞肉机搅碎3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入柚子粗浆总质量0.06%的Viscozyme L植物复合水解酶在45℃下进行酶解反应2h,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:将24.55重量份白砂糖和15重量份果糖,分别配制成质量分数为72%的白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将0.7重量份柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将0.3重量份苹果酸溶于水中配成质量分数为50%的苹果酸溶液;将0.15重量份海藻酸钠中加入0.45重量份的白砂糖充分混合均匀,再加2重量份的水,在搅拌下加热溶解,得到海藻酸钠溶液;
(4)调配浓缩:将40重量份步骤(1)所得金柚酶解液、25重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中80℃加热,依次加入步骤(3)所得的配料和0.1重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到可溶性固形物质量含量为75%后加入8重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏在95℃装罐密封,然后将其投入沸水中杀菌6min,冷却后得到罐装的酶解风味金柚膏产品。
本实施例所得酶解风味金柚膏产品的质量指标如表3所示:
表3 实施例3所得酶解风味金柚膏产品质量指标
实施例4
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用15%质量分数的盐水溶液煮沸4分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡2h,清水洗净,榨去水份,以孔径为2mm的绞版绞肉机搅碎3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入柚子粗浆总质量0.05%的Viscozyme L植物复合水解酶在42℃下进行酶解反应1.5h,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:将25.4重量份白砂糖和14重量份果糖,分别配制成质量分数为75%的白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将1重量份柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将0.5重量份苹果酸溶于水中配成质量分数为50%的苹果酸溶液;将0.2重量份海藻酸钠中加入0.6重量份的白砂糖充分混合均匀,再加2.5重量份的水,在搅拌下加热溶解,得到海藻酸钠溶液;
(4)调配浓缩:将50重量份步骤(1)所得金柚酶解液、30重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中75℃加热,依次加入步骤(3)所得的配料和0.15重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到可溶性固形物质量含量为70%后加入8重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏在90℃装罐密封,然后将其投入沸水中杀菌5min,冷却后得到罐装的酶解风味金柚膏产品。
本实施例所得酶解风味金柚膏产品的质量指标如表4所示:
表4 实施例4所得酶解风味金柚膏产品质量指标
实施例5
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用10%质量分数的盐水溶液煮沸4分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡2h,清水洗净,榨去水份,以孔径为3mm的绞版绞肉机搅碎3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入柚子粗浆总质量0.04%的Viscozyme L植物复合水解酶在45℃下进行酶解反应1.5h,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:将29.6重量份白砂糖和15重量份果糖,分别配制成质量分数为74%的白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将0.6重量份柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将0.6重量份苹果酸溶于水中配成质量分数为50%的苹果酸溶液;将0.1重量份海藻酸钠中加入0.4重量份的白砂糖充分混合均匀,再加入1.5重量份的水,在搅拌下加热溶解,得到海藻酸钠溶液;
(4)调配浓缩:将50重量份步骤(1)所得金柚酶解液、20重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中80℃加热,依次加入步骤(3)所得的配料和0.05重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到可溶性固形物质量含量为75%后加入10重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏在95℃装罐密封,然后将其投入沸水中杀菌6min,冷却后得到罐装的酶解风味金柚膏产品。
本实施例所得酶解风味金柚膏产品的质量指标如表5所示:
表5 实施例5所得酶解风味金柚膏产品质量指标
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,其他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、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 (5)
1.一种酶解风味金柚膏,其特征在于:包括如下重量份的组分:
所述金柚酶解液是用金柚皮和柚子肉在植物复合水解酶的酶解作用下制备而得。
2.根据权利要求1所述的一种酶解风味金柚膏,其特征在于:所述酶解风味金柚膏的可溶性固形物质量含量为70%~80%。
3.权利要求1或2所述的一种酶解风味金柚膏的制作方法,其特征在于包括以下操作步骤:
(1)金柚酶解液制备:选取无霉烂的梅州金柚,取柚皮切片,柚皮用10~15%质量分数的盐水溶液煮沸2~5分钟,清水洗净,再加入质量分数为0.05%柠檬酸水溶液,浸泡1~2h,清水洗净,榨去水份,以孔径为2~3mm的绞版绞肉机搅碎2~3次得到碎柚皮组分;将碎柚皮组分与柚子肉一起打浆,得到柚子粗浆,在柚子粗浆中加入植物复合水解酶进行酶解反应,酶解反应完成后在95℃灭酶30s得金柚酶解液;
(2)金柚原果汁制备:剥取柚子肉,榨汁过滤得金柚原果汁;
(3)配料制备:取20~30重量份白砂糖、10~20重量份果糖、0.3~1重量份柠檬酸、0.05~1重量份苹果酸和0.05~0.25重量份海藻酸钠;将海藻酸钠加入海藻酸钠重量2~4倍的白砂糖充分混合均匀,再加海藻酸钠重量10~15倍的水,在搅拌下加热溶解,得到海藻酸钠溶液;将剩余白砂糖和果糖,分别配制成白砂糖水溶液和果糖水溶液,煮沸溶化后经100目滤布过滤去掉糖液中的杂质;将柠檬酸溶于水中配成质量分数为50%的柠檬酸溶液;将苹果酸溶于水中配成质量分数为50%的苹果酸溶液;
(4)调配浓缩:将20~60重量份步骤(1)所得金柚酶解液、15~40重量份步骤(2)所得金柚原果汁混合后,倒入夹层锅中70~90℃加热,依次加入步骤(3)所得的配料和0.05~0.15重量份的维生素C,加热至100℃后在真空度为80kPa进行真空熬煮,达到浓缩终点后加入5~10重量份的蜂蜜搅拌均匀得到金柚膏;
(5)装罐灭菌:将步骤(4)得到的金柚膏立即在85~100℃条件下装罐密封,然后将其投入沸水中杀菌5~10min,冷却后得到酶解风味金柚膏。
4.根据权利要求3所述的一种酶解风味金柚膏的制作方法,其特征在于:步骤(1)中所述植物复合水解酶的加入量为柚子粗浆总质量的0.04%~0.08%。
5.根据权利要求3所述的一种酶解风味金柚膏的制作方法,其特征在于:步骤(1)中所述酶解反应是指在40~45℃条件下,酶解反应1~2h。
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