CN104366172A - 一种刺梨西番莲果酱 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种刺梨西番莲果酱，其原料组成和重量份数：刺梨30～50份、西番莲10～40份、板栗粉5～20份、白砂糖20～40份、水30～50份和D-异抗坏血酸钠0.1～0.3份。产品充分利用了西番莲果皮的果胶物质、膳食纤维素及果肉浓郁的香味，解决了刺梨的酸涩味重的问题，又增加了板栗的营养成分，简单的加工方法保存了刺梨、西番莲和板栗等原料的固有营养价值和保健功能。该果酱具有刺梨、西番莲和板栗的天然风味、营养丰富，口感独特。
Description
技术领域
本发明涉及食品加工领域，具体涉及由刺梨和西番莲制成的果酱。
背景技术
刺梨含有丰富的营养成分，其维生素C的含量为所有植物中最高，富含SOD及多种维生素(维生素C、B1、B2、B11、E等)、18种氨基酸以及微量元素硒、钙、磷、铁、锌等；堪称“超级SOD、维C大王”。经常食用可提高人体SOD活性，增强体质，延缓衰老，具有抗氧化、解毒的作用，因此被誉为“中华水果之王”。
由于刺梨果肉酸涩，生食口感极差，调配不好风味较差，如发明专利公布号为CN1014068301A，公开了刺梨果酱，将100g刺梨，加甜味剂1～20％，增稠剂0.5～10％和柠檬酸0.1～2％；如果单独采用刺梨制作果酱，但苦涩味没有根本解决，口感欠佳。
西番莲果皮占果实鲜重50～55％，含有丰富的碳水化合物，特别是果胶和粗纤维含量丰富，含2.0～4.5％的果胶，这种果胶是一种天然优质胶，凝胶性能良好，非常适合制作果酱或添加到其他果酱中，也可以制作成低糖果酱；另外，西番莲果皮保健功能性成分也很高，如总酚、总黄酮及多糖，这些成分对自由基有较好的清除能力。
西番莲果汁中含有六十多种挥发性化合物，其可溶性固态物含量高达10％～14％，有机酸含量达1.5～3％，香味浓郁，口感独特。
西番莲种子占果实鲜重的8～14％，含有丰富的优良油脂，不饱和脂肪酸超过85％，具有降低血清胆固醇、防止动脉硬化和血栓形成的作用。西番莲种子还富含膳食纤维，可促进肠蠕动，清除体内毒素，具有美容养颜作用。
板栗含有丰富的营养成分，包括糖类、蛋白质、脂肪、多种维生素和无机盐，板栗纤维素较少，刚好与西番莲互补。板栗对高血压、冠心病和动脉粥样硬化等具有较好的防治作用。中医认为板栗壮腰健肾、强身壮骨、健脾止泻、防癌、活血止血等功能，老年人常食栗子，对抗老防衰、延年益寿大有好处。板栗经高温炒制或高温膨化后，不仅增加香味，且淀粉已糊化，可增加果酱的凝胶，提高产品质量。
发明内容
本发明采用去籽的刺梨加水打浆后再加上西番莲果浆和板栗粉一起制成复合果酱。
本发明的目的在于刺梨单独使用制作刺梨果酱，由于口味酸涩，很难入口。通过加入西番莲和板栗调配，使之风味爽口，营养更丰富。产品极大地保存了刺梨、西番莲和板栗的营养保健成分，充分利用西番莲凝胶性能和风味浓郁的特点加工成风味独特的复合果酱。
刺梨西番莲果酱，包含有如下组分，原辅料组成和重量份数：刺梨30～50份、西番莲10～40份、板栗粉5～20份、白砂糖20～40份、水30～50份和D-异抗坏血酸钠0.1～0.3份。
本发明工艺步骤如下(1)选择无腐烂成熟的刺梨果清洗，切分去籽，用蒸汽热烫钝化酶，目的是减少维生素流失，加水打浆得刺梨原浆，备用；(2)选择充分成熟的鲜西番莲，清水洗净后加热煮沸，切分打浆得西番莲原浆，备用；(3)选板栗干品，用膨化机高温膨化后用粉碎机粉碎，备用。(4)将刺梨原浆、西番莲原浆按比例混合，加水加糖煮制至浓度为40～50％时趁热装瓶密封，杀菌冷却后得产品。
具体实施方式
本发明的刺梨西番莲果酱，包含有如下组分，原辅料组成和重量份，包括刺梨50份，西番莲30份，板栗粉5份、白砂糖30份，水50份，D-异抗坏血酸钠0.2份
上述刺梨西番莲果酱，包括步骤如下：
1)刺梨原浆制备：选择无腐烂成熟的刺梨果清洗后去毛刺，切分去籽，加入95～98℃的蒸汽中蒸煮7分钟，加水加D-异抗坏血酸钠打浆，备用；
2)西番莲原浆制备：选择无腐烂充分成熟的西番莲清洗，切分打浆，备用；
3)板栗粉制备：选已去壳烘干或晒干的板栗适当粉碎后用螺旋式膨化机膨化后粉碎，备用；
4)浓缩：将刺梨原浆、西番莲原浆和白砂糖混合加热浓缩，至可溶性固形物含量为40％时，加入板栗粉搅拌均匀后停止加热；
5)装罐密封：趁热装瓶密封；
6)杀菌冷却：于100℃内杀菌15分钟，冷却至40℃以下得产品。
Claims (4)
1.一种刺梨西番莲果酱，由刺梨、西番莲、板栗粉和白砂糖组成。其特征在于，原辅料组成和重量份数：刺梨30～50份、西番莲10～40份、板栗粉5～20份、白砂糖20～40份、水30～50份和D-异抗坏血酸钠0.1～0.3份。
2.根据权利要求1所述的刺梨西番莲果酱，其特征在于，采用的刺梨为去籽的刺梨。
3.根据权利要求1所述的刺梨西番莲果酱，其特征在于，采用的西番莲为西番莲果皮和带籽的果肉。
4.根据权利要求1所述的刺梨西番莲果酱，其特征在于，采用的板栗粉为板栗干品经高温炒制或高温挤压膨化后粉碎的产品。
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105104924A (zh) * | 2015-09-09 | 2015-12-02 | 吉林农业大学 | 一种五味子皮渣果酱制备方法 |
| CN105211678A (zh) * | 2015-11-04 | 2016-01-06 | 邹文海 | 一种西番莲猕猴桃果酱及其制备方法 |
| CN105231375A (zh) * | 2015-11-04 | 2016-01-13 | 邹文海 | 一种莲藕西番莲果酱 |
| CN105341826A (zh) * | 2015-10-21 | 2016-02-24 | 合浦果香园食品有限公司 | 低糖蓝莓果酱的制备方法 |
| CN106983128A (zh) * | 2017-03-23 | 2017-07-28 | 河南科技大学 | 一种黑豆香椿酱及其制备方法 |
| CN107751909A (zh) * | 2017-11-27 | 2018-03-06 | 吉林医药学院 | 一种狗枣猕猴桃复合果酱及其制备方法 |
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| CN105231375A (zh) * | 2015-11-04 | 2016-01-13 | 邹文海 | 一种莲藕西番莲果酱 |
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