CN104351600A - 一种黄皮果果酱的加工方法 - Google Patents
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Abstract
本发明公开了一种黄皮果果酱的加工方法,其特征在于采用以下重量份的原料:黄皮果10‐20份、麦芽糖30‐40份、甜味素1‐3份、甜橙10‐20份。经原料选择和清洗→去皮→去籽→粉碎→打浆→磨细→调配→煮沸→灭菌、包装等过程加工制成。
Description
技术领域
本发明涉及一种果酱的加工方法,具体涉及一种黄皮果果酱的加工方法,属于食品加工领域。
背景技术
黄皮果,又名:黄弹、黄皮、黄枇、黄弹子、王坛子。拉丁文名:Clausena lansium(Lour.)Skeels芸香科、黄皮属植物,果色泽金黄、光洁耀目,根据性味,可分甜、酸两个系统,有些品种甜酸适口、汁液丰富而具香味,是色、香、味俱佳的水果,可与荔枝并称。叶、根皮及果核均供药用。[1]民间谚语云:“饥食荔枝,饱食黄皮”,说明黄皮可帮助消化。黄皮果味甘酸而温、微苦、辛。含丰富的维生素C、糖、有机酸及果胶;果皮和叶含挥发油,叶又含酚类、黄酮甙和氨基酸;黄皮果还有较高的药用价值,叶、果和种子等都可入药,具有消食健胃、理气健脾、行气止痛等功效。黄皮果作为一种优质的水果,其果实除鲜食外,尚可加工成果冻、果酱、蜜饯、果饼及清凉饮料等或盐渍、糖渍。所以,在民间黄皮果素有“果中之宝”之称。
目前市场上黄皮果制成果酱的产品在国内尚无生产,因此将黄皮果制成果酱是国内首家,具有重大的经济意义。
发明内容
针对现状,本发明的目的就是提供一种黄皮果果酱的加工方法,其原料不止是含有黄皮果,还加入了可改善口感的麦芽糖、甜味素等。
为实现上述发明目的,本发明采取的技术方案为:
一种黄皮果果酱的加工方法,其特征在于采用以下重量份的原料:黄皮果10‐20份、麦芽糖30‐40份、甜味素1‐3份、甜橙10‐20份。
优选地,一种黄皮果果酱的加工方法,其特征在于采用以下重量份的原料:黄皮果15份、麦芽糖35份、甜味素2份、甜橙15份。
加工方法包含以下步骤:
1)原料选择和清洗:选择新鲜优质的黄皮果、甜橙进行清洗、晾干;
2)去皮:将甜橙放入橙子去皮机中进行去皮、切瓣;
3)去籽:将步骤2)中的切瓣甜橙和黄皮果倒入去籽机中进行去籽;
4)粉碎:将经步骤3)处理过的甜橙和黄皮果倒入粉碎机中粉碎至2‐3mm,得粉碎混合物;
5)打浆:用打浆机将经步骤4)得到的粉碎混合物进行打浆,经刮板过滤器滤去黄皮果果皮和橘梗,得原浆;
6)磨细:用胶体磨将步骤5)得到的原浆进行细磨至50‐80μm;
7)调配:按比例加入甜味素,再加入少量纯净水进行调配;
8)煮沸:先用大火将经步骤7)得到的原浆煮沸,转中火煮10‐20分钟,然后转小火煮20‐30分钟,边煮边加麦芽糖,并不断搅拌至麦芽糖溶化;
9)灭菌、包装:封口对其进行超高压消毒、灭菌,所用压力为400‐500MPa,灭菌时间为:20‐30min,等冷却后将其装入玻璃瓶,贴标签,包装即得产品。
步骤9)中所用玻璃瓶规格为350ml或500ml。
本发明的有益效果是:
1、所采用的原料全为优质新鲜的果实,保证其味道纯正;
2、原料经去皮、去籽处理,可以减少果酱中的杂质,改善口感;
3、在果酱中加入麦芽糖,即可提高其黏稠度,也可进一步改善口感;
4、本发明采用超高压灭菌方法对果酱进行灭菌,不仅维生素C保存率高,又能更有效杀灭微生物,破坏酶,延长货架寿命。
具体实施方式
下面对本发明的实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种黄皮果果酱的加工方法,包含以下步骤:
1)原料选择和清洗:选择新鲜优质的黄皮果、甜橙进行清洗、晾干;
2)去皮:将甜橙放入橙子去皮机中进行去皮、切瓣;
3)去籽:将步骤2)中的切瓣甜橙和黄皮果倒入去籽机中进行去籽;
4)粉碎:将经步骤3)处理过的甜橙和黄皮果倒入粉碎机中粉碎至2‐3mm,得粉碎混合物;
5)打浆:用打浆机将经步骤4)得到的粉碎混合物进行打浆,经刮板过滤器滤去黄皮果果皮和橘梗,得原浆;
6)磨细:用胶体磨将步骤5)得到的原浆进行细磨至50μm;
7)调配:按比例加入甜味素,再加入少量纯净水进行调配;
8)煮沸:先用大火将经步骤7)得到的原浆煮沸,转中火煮10分钟,然后转小火煮20分钟,边煮边加麦芽糖,并不断搅拌至麦芽糖溶化;
9)灭菌、包装:封口对其进行超高压消毒、灭菌,所用压力为400MPa,灭菌时间为:20min,等冷却后将其装入玻璃瓶,贴标签,包装即得产品。
上述方法制备黄皮果果酱采用以下重量份的原料:黄皮果10份、麦芽糖30份、甜味素1份、甜橙10份。
实施例2
一种黄皮果果酱的加工方法,包含以下步骤:
1)原料选择和清洗:选择新鲜优质的黄皮果、甜橙进行清洗、晾干;
2)去皮:将甜橙放入橙子去皮机中进行去皮、切瓣;
3)去籽:将步骤2)中的切瓣甜橙和黄皮果倒入去籽机中进行去籽;
4)粉碎:将经步骤3)处理过的甜橙和黄皮果倒入粉碎机中粉碎至2‐3mm,得粉碎混合物;
5)打浆:用打浆机将经步骤4)得到的粉碎混合物进行打浆,经刮板过滤器滤去黄皮果果皮和橘梗,得原浆;
6)磨细:用胶体磨将步骤5)得到的原浆进行细磨至60μm;
7)调配:按比例加入甜味素,再加入少量纯净水进行调配;
8)煮沸:先用大火将经步骤7)得到的原浆煮沸,转中火煮15分钟,然后转小火煮25分钟,边煮边加麦芽糖,并不断搅拌至麦芽糖溶化;
9)灭菌、包装:封口对其进行超高压消毒、灭菌,所用压力为450MPa,灭菌时间为:25min,等冷却后将其装入玻璃瓶,贴标签,包装即得产品。
上述方法制备黄皮果果酱采用以下重量份的原料:黄皮果15份、麦芽糖35份、甜味素2份、甜橙15份。
实施例3
一种黄皮果果酱的加工方法,包含以下步骤:
1)原料选择和清洗:选择新鲜优质的黄皮果、甜橙进行清洗、晾干;
2)去皮:将甜橙放入橙子去皮机中进行去皮、切瓣;
3)去籽:将步骤2)中的切瓣甜橙和黄皮果倒入去籽机中进行去籽;
4)粉碎:将经步骤3)处理过的甜橙和黄皮果倒入粉碎机中粉碎至2‐3mm,得粉碎混合物;
5)打浆:用打浆机将经步骤4)得到的粉碎混合物进行打浆,经刮板过滤器滤去黄皮果果皮和橘梗,得原浆;
6)磨细:用胶体磨将步骤5)得到的原浆进行细磨至80μm;
7)调配:按比例加入甜味素,再加入少量纯净水进行调配;
8)煮沸:先用大火将经步骤7)得到的原浆煮沸,转中火煮20分钟,然后转小火煮30分钟,边煮边加麦芽糖,并不断搅拌至麦芽糖溶化;
9)灭菌、包装:封口对其进行超高压消毒、灭菌,所用压力为500MPa,灭菌时间为:30min,等冷却后将其装入玻璃瓶,贴标签,包装即得产品。
上述方法制备黄皮果果酱采用以下重量份的原料:黄皮果20份、麦芽糖40份、甜味素3份、甜橙20份。
Claims (4)
1.一种黄皮果果酱的加工方法,其特征在于包含以下步骤:
1)原料选择和清洗:选择新鲜优质的黄皮果、甜橙进行清洗、晾干;
2)去皮:将甜橙放入橙子去皮机中进行去皮、切瓣;
3)去籽:将步骤2)中的切瓣甜橙和黄皮果倒入去籽机中进行去籽;
4)粉碎:将经步骤3)处理过的甜橙和黄皮果倒入粉碎机中粉碎至2‐3mm,得粉碎混合物;
5)打浆:用打浆机将经步骤4)得到的粉碎混合物进行打浆,经刮板过滤器滤去黄皮果果皮和橘梗,得原浆;
6)磨细:用胶体磨将步骤5)得到的原浆进行细磨至50‐80μm;
7)调配:按比例加入甜味素,再加入少量纯净水进行调配;
8)煮沸:先用大火将经步骤7)得到的原浆煮沸,转中火煮10‐20分钟,然后转小火煮20‐30分钟,边煮边加麦芽糖,并不断搅拌至麦芽糖溶化;
9)灭菌、包装:封口对其进行超高压消毒、灭菌,所用压力为400‐500MPa,灭菌时间为:20‐30min,等冷却后将其装入玻璃瓶,贴标签,包装即得产品。
2.根据权利要求1所述的黄皮果果酱的加工方法,其特征在于步骤9)玻璃瓶的规格为350ml或500ml。
3.根据权利要求1所述的黄皮果果酱的加工方法,其特征在于采用以下重量份的原料:黄皮果10‐20份、麦芽糖30‐40份、甜味素1‐3份、甜橙10‐20份。
4.根据权利要求1所述的黄皮果果酱的加工方法,其特征在于采用以下重量份的原料:黄皮果15份、麦芽糖35份、甜味素2份、甜橙15份。
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CN104783026A (zh) * | 2015-05-03 | 2015-07-22 | 张俊辉 | 黄皮果果酱粉的加工方法 |
CN104783025A (zh) * | 2015-03-10 | 2015-07-22 | 姚晓谊 | 一种黄皮果芦荟果酱 |
CN105995811A (zh) * | 2016-05-26 | 2016-10-12 | 佛山科学技术学院 | 一种无核黄皮低糖果酱及其制备方法 |
CN107822036A (zh) * | 2017-11-18 | 2018-03-23 | 薛晓君 | 黄皮果酱的制作方法 |
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Cited By (4)
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CN104783025A (zh) * | 2015-03-10 | 2015-07-22 | 姚晓谊 | 一种黄皮果芦荟果酱 |
CN104783026A (zh) * | 2015-05-03 | 2015-07-22 | 张俊辉 | 黄皮果果酱粉的加工方法 |
CN105995811A (zh) * | 2016-05-26 | 2016-10-12 | 佛山科学技术学院 | 一种无核黄皮低糖果酱及其制备方法 |
CN107822036A (zh) * | 2017-11-18 | 2018-03-23 | 薛晓君 | 黄皮果酱的制作方法 |
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