CN104304856A - 一种风味蓝莓营养果酱的制作方法 - 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
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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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种风味蓝莓营养果酱的制作方法，属于食品加工领域。其特征是：以蓝莓为主要原料，采用原料挑选、清洗、打浆、酶处理、加糖、浓缩、罐装、灭菌、贮藏的加工工艺流程。采用本发明生产出来的蓝莓果酱，通过酶处理，可以使原料析出分解更多的营养物质，酸甜适口、口感细腻、清香独特、果味浓厚，具有蓝莓特有的酸甜口感；本产品富含多种维生素，有利于降低胆固醇、防止动脉粥样硬化，具有增强免疫力、软化血管、美容养颜和延缓衰老的作用，是一种营养健康的保健食品。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种风味蓝莓营养果酱的制作方法。
背景技术
蓝莓：意为蓝色的浆果之意。果实呈蓝色，色泽美丽、悦目并被1层白色果粉包裹；果肉细腻，种子极小，甜酸适口，具有香爽宜人的香气，为鲜食佳品。蓝莓中含有的多种维生素、钙、锌、铁、氨基酸、铜等人体所必须的营养物质，经常吃蓝莓对于多种病症都有一定的辅助治疗的作用；蓝莓具有防止脑神经老化、软化血管、增强人体的免疫力等多种的功效，蓝莓还具有一定的抗癌的作用；蓝莓能有效地降低胆固醇，防止动脉粥样硬化，促进心血管健康，还有增强心脏功能、防止脑神经衰老、预防癌症和心脏病的功效，也可以强化视力，减轻眼球疲劳；蓝莓中含有的大量的花青素对于皮肤来说是一种非常好的物质，这种花青素有助于防止皮肤产生皱纹，花青素的抗氧化功能非常强，可以让皮肤变得更加有弹性、有光泽，让人们看起来容光焕发越来越美丽，是女性朋友美容、保养的必备品。
蓝莓属季节性水果，不耐贮藏，用于加工成风味蓝莓营养果酱可实现对蓝莓的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明所要解决的技术问题是以蓝莓为原料，采用原料打浆、酶处理、加糖、浓缩、罐装、灭菌步骤加工生产，充分保留了原料中的营养物质，提供一种口味好、风味优、食用方便，并具有保健功能的蓝莓果酱。
本发明解决其技术问题所采取的技术方案是：
一种风味蓝莓营养果酱的制作方法，按如下步骤进行：
A、原料预处理：挑选新鲜成熟、无病虫害的蓝莓，清洗后放入70-75℃的水中进行漂烫6-8min，漂烫后，滤干备用；
B、打浆：将漂烫后的蓝莓进行打浆处理，制成蓝莓果浆；
C、酶处理：向蓝莓果浆中加入0.35%的果胶酶、0.23%的纤维素酶、0.16%的淀粉酶，混合均匀，温度控制为28-32℃，时间为5-6小时；
D、加糖：向酶处理后的蓝莓果浆中加入果糖，添加比例为25%，加入0.28%的苹果酸；
E、浓缩：将加入果糖后的果浆搅拌均匀后，在锅内边倒边搅拌，旺火加热浓缩，浓缩至固体物达85%时即可出锅；
F、罐装：浆液温度下降至37℃时罐装，罐装后立即密封；
G、灭菌：将罐装果浆放在沸水中保持25-28min，然后逐渐冷却，低温储藏。
有益效果：采用本发明生产出来的蓝莓果酱，通过酶处理，可以使原料析出分解更多的营养物质，酸甜适口、口感细腻、清香独特、果味浓厚，具有蓝莓特有的酸甜口感；本产品富含多种维生素，有利于降低胆固醇、防止动脉粥样硬化，具有增强免疫力、软化血管、美容养颜和延缓衰老的作用，是一种营养健康的保健食品。
具体实施方式
实施例1：
一种风味蓝莓营养果酱的制作方法，按如下步骤进行：
1、原料预处理：挑选成熟、无病虫害的蓝莓，清洗后放入70℃水中漂烫3min，漂烫后，滤干备用，通过漂烫，可以改善果酱的风味；
2、打浆：将漂烫后的蓝莓并进行打浆处理，制成蓝莓果浆；
3、酶处理：取10kg的蓝莓果浆，加入0.03kg的果胶酶、0.06kg的纤维素酶、0.04kg的淀粉酶，混合均匀，温度控制为40℃，时间为6小时，酶解后，析出更多的营养物质；
4、加糖：向酶处理后的蓝莓果浆中加入0.4kg的果糖，加入0.02kg的柠檬酸，以果糖作为甜味剂，不会增高食用者血糖的含量，适宜糖尿病患者食用；
5、浓缩：将加入果糖后的果浆搅拌均匀后，在锅内边倒边搅拌，旺火加热浓缩，浓缩至固体物达55%时即可出锅；
6、罐装：浆液温度下降至80℃时罐装，罐装后立即密封；
7、灭菌：将罐装果浆放在沸水中保持12min，然后逐渐冷却，低温储藏。
实施例2：
一种风味蓝莓营养果酱的制作方法，按如下步骤进行：
1、原料预处理：挑选成熟、无病虫害的蓝莓，清洗后放入75℃水中漂烫2.5min，漂烫后，滤干备用，通过漂烫，可以改善果酱的风味；
2、打浆：取7kg漂烫后的蓝莓、3kg清洗后的桑椹混合均匀并进行打浆处理，制成蓝莓果浆；
3、酶处理：取10kg的蓝莓果浆，加入0.04kg的果胶酶、0.07kg的纤维素酶、0.045kg的淀粉酶，混合均匀，温度控制为45℃，时间为5小时，酶解后，析出更多的营养物质；
4、加糖：向酶处理后的蓝莓果浆中加入0.6kg的果糖，加入0.03kg的柠檬酸，以果糖作为甜味剂，不会增高食用者血糖的含量，适宜糖尿病患者食用；
5、浓缩：将加入果糖后的果浆搅拌均匀后，在锅内边倒边搅拌，旺火加热浓缩，浓缩至固体物达58%时即可出锅；
6、罐装：浆液温度下降至83℃时罐装，罐装后立即密封；
7、灭菌：将罐装果浆放在沸水中保持11min，然后逐渐冷却，低温储藏。
实施例3：
一种风味蓝莓营养果酱的制作方法，按如下步骤进行：
1、原料预处理：挑选成熟、无病虫害的蓝莓，清洗后放入80℃水中漂烫2min，漂烫后，滤干备用，通过漂烫，可以改善果酱的风味；
2、打浆：取8kg漂烫后的蓝莓、2kg清洗后的乌刺茄混合均匀并进行打浆处理，制成蓝莓果浆；
3、酶处理：取10kg的蓝莓果浆，加入0.05kg的果胶酶、0.08kg的纤维素酶、0.05kg的淀粉酶，混合均匀，温度控制为50℃，时间为4小时，酶解后，析出更多的营养物质；
4、加糖：向酶处理后的蓝莓果浆中加入0.8kg的果糖，加入0.04kg的柠檬酸，以果糖作为甜味剂，不会增高食用者血糖的含量，适宜糖尿病患者食用；
5、浓缩：将加入果糖后的果浆搅拌均匀后，在锅内边倒边搅拌，旺火加热浓缩，浓缩至固体物达60%时即可出锅；
6、罐装：浆液温度下降至85℃时罐装，罐装后立即密封；
7、灭菌：将罐装果浆放在沸水中保持10min，然后逐渐冷却，低温储藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种风味蓝莓营养果酱的制作方法，其特征在于：采用以下步骤：
A、原料预处理：挑选新鲜成熟、无病虫害的蓝莓，清洗后放入70-75℃的水中进行漂烫6-8min，漂烫后，滤干备用；
B、打浆：将漂烫后的蓝莓进行打浆处理，制成蓝莓果浆；
C、酶处理：向蓝莓果浆中加入0.35%的果胶酶、0.23%的纤维素酶、0.16%的淀粉酶，混合均匀，温度控制为28-32℃，时间为5-6小时；
D、加糖：向酶处理后的蓝莓果浆中加入果糖，添加比例为25%，加入0.28%的苹果酸；
E、浓缩：将加入果糖后的果浆搅拌均匀后，在锅内边倒边搅拌，旺火加热浓缩，浓缩至固体物达85%时即可出锅；
F、罐装：浆液温度下降至37℃时罐装，罐装后立即密封；
G、灭菌：将罐装果浆放在沸水中保持25-28min，然后逐渐冷却，低温储藏。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664190A (zh) * | 2015-02-09 | 2015-06-03 | 彭常安 | 一种榅桲果酱的加工方法 |
| CN105053764A (zh) * | 2015-04-24 | 2015-11-18 | 付建设 | 红枣蓝莓果酱 |
| CN106072255A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种牛蒡栝楼果酱的加工方法 |
| CN114145439A (zh) * | 2021-08-09 | 2022-03-08 | 山西火品生物科技有限公司 | 一种黑枸杞蓝莓复合果酱及其制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704549A (zh) * | 2013-12-17 | 2014-04-09 | 彭聪 | 一种朝鲜蓟果酱的加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103704549A (zh) * | 2013-12-17 | 2014-04-09 | 彭聪 | 一种朝鲜蓟果酱的加工方法 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664190A (zh) * | 2015-02-09 | 2015-06-03 | 彭常安 | 一种榅桲果酱的加工方法 |
| CN105053764A (zh) * | 2015-04-24 | 2015-11-18 | 付建设 | 红枣蓝莓果酱 |
| CN106072255A (zh) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | 一种牛蒡栝楼果酱的加工方法 |
| CN114145439A (zh) * | 2021-08-09 | 2022-03-08 | 山西火品生物科技有限公司 | 一种黑枸杞蓝莓复合果酱及其制备方法 |
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