CN104304865A - 一种番石榴保健酱的制作方法 - 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
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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
- A23L21/15—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
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Abstract
本发明公开了一种番石榴保健酱的制作方法，属于食品加工领域。其特征在于：采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程。有益效果：本发明制作工艺简单，实施方便，产品营养丰富、口感爽脆，口味清甜，外观晶莹透亮，具有番石榴的清香味，本产品不仅美味营养，有利于提高人体新陈代谢，富含多种维生素，对防治糖尿病、降低血糖有特殊的疗效，具有抗衰老、解毒排毒的功效，老少皆宜，操作简便。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种番石榴保健酱的制作方法。
背景技术
番石榴，俗称芭乐或拔子。台湾芭乐为桃金娘科番石榴属果树，肉质非常柔软，肉汁丰富，味道甜美，几乎无籽，风味接近于梨和台湾大青枣之间。它的果实椭圆形，颜色乳青至乳白，极其漂亮，含有大量的钾、铁、胡萝卜素等，营养极其丰富。芭乐是台湾的土生水果之一，还是一等一的减肥水果。番石榴有球形、椭圆形、卵圆形及洋梨形，果皮普通为绿色、红色、黄色，果肉有白色、红色、黄色等。肉质细嫩、清脆香甜、爽口舒心、常吃不腻，是养颜美容的最佳水果。番石榴营养丰富，可增加食欲，促进儿童生长发育，含有蛋白质、脂肪、糖类、维生素A、B族维生素、维C，钙、磷、铁。番石榴营养价值高，以维生素C而言，比柑桔、香蕉、木瓜、番茄、西瓜、凤梨都高，铁、钙、磷含量也丰富，种子中铁的含量更胜于其它水果，所以最好能一起食下去。多吃可以预防老化，排除体内毒素的功效。
番石榴是季节性水果，含水量高，不易贮藏，具有解暑的功效，用于加工成番石榴保健酱可实现对番石榴的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜番石榴不易贮藏的问题，提供一种番石榴保健酱的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种番石榴保健酱的制作方法，其特征在于：采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程，具体操作步骤为：
A、选料清洗：选择无病虫害、新鲜的成熟番石榴，用清水冲洗干净；
B、切块破碎：用不锈钢刀切去头尾，将番石榴切成块状，放入破碎机内快速打碎，破碎粒度为22-25mm即可；
C、预煮打浆：将破碎后的番石榴立即送入预煮器中加热，然后送入双道打浆机内进行打浆；
D、调配浓缩：使浆料流入配料罐中，加入蜂蜜和甜菊糖浆调味，用乳酸和柠檬酸调整酸度，加入0.45%的卡拉胶提高胶质性能，然后放入真空浓缩箱内进行浓缩，直至成可溶性固形物，浓缩温度为80℃；
E、装罐灭菌：将酱料加热至95℃，随机装入玻璃罐中，在杀菌锅中136℃的沸水中灭菌4-6分钟；
F、冷却检验：灭菌后取出自然冷却至28℃，即为成品，入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
有益效果：本发明制作工艺简单，实施方便，产品营养丰富、口感爽脆，口味清甜，外观晶莹透亮，具有番石榴的清香味，本产品不仅美味营养，有利于提高人体新陈代谢，富含多种维生素，对防治糖尿病、降低血糖有特殊的疗效，具有抗衰老、解毒排毒的功效，老少皆宜，操作简便。
具体实施方式
实施例1：
一种番石榴保健酱的制作方法，具体操作步骤为：
A、选料清洗：选择无病虫害、新鲜的成熟番石榴，用清水冲洗干净；
B、切块破碎：用不锈钢刀切去头尾，将番石榴切成块状，放入破碎机内快速打碎，破碎粒度为10-15mm即可；
C、预煮打浆：破碎后的番石榴要立即送入预煮器中加热，然后送入打浆机内进行打浆；一般用双道打浆机，以除去番石榴皮和坚硬的组织；
D、调配浓缩：使浆料流入配料罐中，加入蛋白糖和甜菊糖调味，用柠檬酸调整酸度，加入少量果胶提高胶质性能，再拌入少许麦芽糖浆，然后放入真空浓缩箱内进行浓缩，直至成可溶性固形物，浓缩温度为80-85℃；
E、装罐灭菌：将酱料加热至90℃，随机装入玻璃罐中，在杀菌锅中100℃的沸水中灭菌15分钟；
F、冷却检验：灭菌后取出自然冷却至30℃，即为成品，入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
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。
实施例2：
一种番石榴保健酱的制作方法，具体操作步骤为：
A、选料清洗：选择无病虫害、新鲜的成熟番石榴，用清水冲洗干净；
B、切块破碎：用不锈钢刀切去头尾，将番石榴切成块状，放入破碎机内快速打碎，破碎粒度为10-15mm即可；
C、预煮打浆：破碎后的番石榴要立即送入预煮器中加热，然后送入打浆机内进行打浆；一般用双道打浆机，以除去番石榴皮和坚硬的组织；将香蕉和芒果去皮处理，取其果肉，混合搅拌均匀成糊状加入；
D、调配浓缩：使浆料流入配料罐中，加入柠檬酸和甘草调味，用乳酸调整酸度，加入少量甲基纤维素纳提高胶质性能，然后放入真空浓缩箱内进行浓缩，直至成可溶性固形物，浓缩温度为80-85℃；
E、装罐灭菌：将酱料加热至90℃，随机装入玻璃罐中，在杀菌锅中100℃的沸水中灭菌15分钟；
F、冷却检验：灭菌后取出自然冷却至30℃，即为成品，入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
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. 一种番石榴保健酱的制作方法，其特征在于：采用选料清洗→切块破碎→预煮打浆→调配浓缩→装罐灭菌→冷却检验→成品的加工工艺流程，具体操作步骤为：
A、选料清洗：选择无病虫害、新鲜的成熟番石榴，用清水冲洗干净；
B、切块破碎：用不锈钢刀切去头尾，将番石榴切成块状，放入破碎机内快速打碎，破碎粒度为22-25mm即可；
C、预煮打浆：将破碎后的番石榴立即送入预煮器中加热，然后送入双道打浆机内进行打浆；
D、调配浓缩：使浆料流入配料罐中，加入蜂蜜和甜菊糖浆调味，用乳酸和柠檬酸调整酸度，加入0.45%的卡拉胶提高胶质性能，然后放入真空浓缩箱内进行浓缩，直至成可溶性固形物，浓缩温度为80℃；
E、装罐灭菌：将酱料加热至95℃，随机装入玻璃罐中，在杀菌锅中136℃的沸水中灭菌4-6分钟；
F、冷却检验：灭菌后取出自然冷却至28℃，即为成品，入库前要检验其灌装量、封盖情况、浆内有无异物及其他异常情况。
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| CN106562338A (zh) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | 一种番石榴酱料及其制备方法 |
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