CN104206942A - 一种菠萝莓果酱及其制作方法 - 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
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种菠萝莓果酱及其制作方法,涉及调味品技术领域,成分配比为菠萝莓40%-65%、桑椹4%-10%、秋葵2%-4%、石斛2%-4%、丁香2%-4%、菟丝子全草2%-4%、槐花蜂蜜6%-15%、柠檬2%-4%,冰糖5%-15%,余量为水,经过加工-熬制-过滤-熬制-冷却-兑制而成。本发明制得的果酱不仅味道醇美、口感酥甜,而且能提高免疫力,具有消除炎症和水肿,去除体内的重金属离子,防癌、补肾、滋阴养阳,淡化面部的色斑,美白肌肤,补充营养元素的功效,适用于各类人群。
Description
技术领域
本发明涉及调味品技术领域,尤其涉及一种菠萝莓果酱及其制作方法。
背景技术
调味品主要是指香草和香料。香草是各种植物的叶子。它们可以是新鲜的、风干的或磨碎的。香料是植物的种子、花蕾、果实、花朵、树皮和根。香料的味道比香草浓烈得多。有些情况下,一种植物既能用于生产香草又能用于生产香料。有些调味品由多种香料混合而成(例如红辣椒粉),或者由多种香草混合而成(例如调味袋)。在饮食、烹饪和食品加工中广泛应用的,用于改善食物的味道并具有去腥、除膻、解腻、增香、增鲜等作用的产品。
中国研制和食用调味品有悠久的历史和丰富的知识,调味品品种众多。目前,我们食用的果酱大多是用果肉、白糖、食品添加剂等制作,是一种固体的食品调味品,有果肉酱香、滋味鲜美,有助于促进饮食,是传统调味品。在面包、蛋糕或日常餐饮烹调时加入适量的果酱,可增加食物的香味,使其色泽更加好看,味道更加爽口,从而增进食欲。但是,普通果酱只注重调节味觉和鲜美程度,并没有补充营养元素、养生、淡斑和驻颜的功效。
发明内容
本发明目的是提供一种菠萝莓果酱及其制作方法,该菠萝莓果酱不仅味道鲜美,口感好,而且具有补充营养元素、养生、淡斑和驻颜的功效。
本发明的方案如下:一种菠萝莓果酱,成分配比为菠萝莓40%-65%、桑椹4%-10%、秋葵2%-4%、石斛2%-4%、丁香2%-4%、菟丝子全草2%-4%、槐花蜂蜜6%-15%、柠檬2%-4%、冰糖5%-15%,余量为水。
一种菠萝莓果酱,成分配比为菠萝莓55%-60%、桑椹6%-8%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%-12%、柠檬3%、冰糖6%-10%,余量为水。
一种菠萝莓果酱,成分配比为菠萝莓55%-60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%-10%、柠檬3%、冰糖8%,余量为水。
一种菠萝莓果酱,成分配比为菠萝莓60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜10%、柠檬3%、冰糖8%,水1%。
上述菠萝莓果酱的制作方法,具体步骤如下:
(1)分别将秋葵、石斛均匀切成小段;
(2)分别将丁香、菟丝子全草干燥后通过小颗粒中药制丸机加工为颗粒状;
(3)分别将菠萝莓、桑椹捣碎;
(4)将步骤(1)、(2)和(3)加工后的物料和水装入加热灌中,大火煮沸后,用文火熬制1-1.5小时;
(5)用过滤器滤去残渣,将药液倒入加入了菠萝莓、桑椹和冰糖的加热罐中,用文火熬制0.5-1小时,呈胶原状物质;
(6)将加热罐中熬制完的胶原状物质冷却,倒入兑制罐;
(7)向兑制罐兑入槐花蜂蜜和柠檬汁即得果酱;
(8)包装。
上述的加热罐为陶瓷罐或玻璃罐。
菠萝莓:菠萝莓(pineberry)是一个草莓栽培品种,属多年生草本植物,外形酷似草莓,菠萝莓含有一种叫“菠萝朊酶”的物质,它能分解蛋白质,在食肉类或油腻食物后,吃些菠萝莓对身体大有好处,“菠萝朊酶”还有溶解阻塞于组织中的纤维蛋白和血凝块的作用,能改善局部的血液循环,消除炎症和水肿。
桑葚:含糖、蛋白质、脂肪、糅酸、苹果酸及维生素A、维生素B1、维生素B2、维生素C、铁、钠、钙、镁、磷、钾、胡萝卜素和花青素。桑椹油的脂肪酸主要由亚油酸和少量的硬脂酸、油酸等组成,对体液免疫有增加作用,具有抗乙型肝炎病毒的作用和抗AIDS的作用。
菠萝莓、秋葵和石斛在体内可吸附和阻止致癌化学物质的吸收,除体内的重金属离子,具有防癌、补肾、滋阴养阳的功效。
丁香、菟丝子全草具有植物防腐、补肝脾肾、固精缩尿、明目止泻的功效。
槐花蜂蜜、柠檬具有淡化面部的色斑,美白肌肤,补充营养元素等功效。
本发明有益效果:
本发明制得的果酱不仅味道醇美、口感酥甜,而且能提高免疫力,具有消除炎症和水肿,去除体内的重金属离子,防癌、补肾、滋阴养阳,淡化面部的色斑,美白肌肤,补充营养元素的功效,适用于各类人群。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
一种菠萝莓果酱,成分配比为菠萝莓40%、桑椹10%、秋葵2%、石斛4%、丁香2%、菟丝子全草4%、槐花蜂蜜6%、柠檬4%、冰糖5%,余量为水。
上述菠萝莓果酱的制作方法,具体步骤如下:
(1)分别将秋葵、石斛均匀切成小段;
(2)分别将丁香、菟丝子全草干燥后通过小颗粒中药制丸机加工为颗粒状;
(3)分别将菠萝莓、桑椹捣碎;
(4)将步骤(1)、(2)和(3)加工后的物料和水装入加热灌中,大火煮沸后,用文火熬制1-1.5小时;
(5)用过滤器滤去残渣,将药液倒入加入了菠萝莓、桑椹和冰糖的加热罐中,用文火熬制0.5-1小时,呈胶原状物质;
(6)将加热罐中熬制完的胶原状物质冷却,倒入兑制罐;
(7)向兑制罐兑入槐花蜂蜜和柠檬汁即得果酱;
(8)包装。
实施例2
一种菠萝莓果酱,成分配比为菠萝莓65%、桑椹4%、秋葵4%、石斛2%、丁香4%、菟丝子全草2%、槐花蜂蜜15%、柠檬2%、冰糖15%,余量为水。
制备方法同实施例1。
实施例3
一种菠萝莓果酱,成分配比为菠萝莓55%、桑椹8%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%、柠檬3%、冰糖6%,余量为水。
制备方法同实施例1。
实施例4
一种菠萝莓果酱,成分配比为菠萝莓60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜12%、柠檬3%、冰糖10%,余量为水。
制备方法同实施例1。
实施例5
一种菠萝莓果酱,成分配比为菠萝莓55%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%、柠檬3%、冰糖8%,余量为水。
制备方法同实施例1。
实施例6
一种菠萝莓果酱,成分配比为菠萝莓60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜10%、柠檬3%、冰糖8%,余量为水。
制备方法同实施例1。
实施例7
一种菠萝莓果酱,成分配比为菠萝莓60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜10%、柠檬3%、冰糖8%,水1%
制备方法同实施例1。
上述的加热罐为陶瓷罐或玻璃罐。
各实施例所得产品经过100人品尝后,得到口味评价如表1。
表1
各实施例所得产品经过60人品尝后,得到养生功效性评价如表2。
表2
上述实施例生产的果酱不仅味道醇美、口感酥甜,而且能提高免疫力,具有消除炎症和水肿,去除体内的重金属离子,防癌、补肾、滋阴养阳,淡化面部的色斑,美白肌肤,补充营养元素的功效,同时符合中华人民共和国国家标准GB/T 20903-2007调味品分类关于调味品的生产、安全和质量管理要求。
尽管上文对本发明的具体实施方式给予了详细描述和说明,但是应该指明的是,我们可以依据本发明的构想对上述实施方式进行各种等效改变和修改,其所产生的功能作用仍未超出说明书所涵盖的精神时,均应在本发明的保护范围。
Claims (6)
1.一种菠萝莓果酱,其特征在于成分配比为菠萝莓40%-65%、桑椹4%-10%、秋葵2%-4%、石斛2%-4%、丁香2%-4%、菟丝子全草2%-4%、槐花蜂蜜6%-15%、柠檬2%-4%、冰糖5%-15%,余量为水。
2.根据权利要求1所述的一种菠萝莓果酱,其特征在于成分配比为菠萝莓55%-60%、桑椹6%-8%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%-12%、柠檬3%、冰糖6%-10%,余量为水。
3.根据权利要求1所述的一种菠萝莓果酱,其特征在于成分配比为菠萝莓55%-60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜8%-10%、柠檬3%、冰糖8%,余量为水。
4.根据权利要求1所述的一种菠萝莓果酱,其特征在于成分配比为菠萝莓60%、桑椹6%、秋葵3%、石斛3%、丁香3%、菟丝子全草3%、槐花蜂蜜10%、柠檬3%、冰糖8%,水1%。
5.如权利要求1或者2或者3或者4所述的一种菠萝莓果酱的制作方法,其特征在于:具体步骤如下:
(1)分别将秋葵、石斛均匀切成小段;
(2)分别将丁香、菟丝子全草干燥后通过小颗粒中药制丸机加工为颗粒状;
(3)分别将菠萝莓、桑椹捣碎;
(4)将步骤(1)、(2)和(3)加工后的物料和水装入加热灌中,大火煮沸后,用文火熬制1-1.5小时;
(5)用过滤器滤去残渣,将药液倒入加入了菠萝莓、桑椹和冰糖的加热罐中,用文火熬制0.5-1小时,呈胶原状物质;
(6)将加热罐中熬制完的胶原状物质冷却,倒入兑制罐;
(7)向兑制罐兑入槐花蜂蜜和柠檬汁即得果酱;
(8)包装。
6.根据权利要求4所述的一种菠萝莓果酱的制作方法,其特征在于:所述的加热罐为陶瓷罐或玻璃罐。
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