CN104431670A - 一种红枣苹果酱及其制备方法 - Google Patents
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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
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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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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明红枣苹果酱;由枣花蜜50~80份、红枣100~200份、苹果300~400份、连翘提取物2~4份、薄荷30~50份、白砂糖80~130份制成。制备方法,包括以下步骤:a、将所述重量份数的苹果去皮去芯后,制成糊状;b、将所述重量份数的红枣蒸制12~15分钟,制成糊状;c、将所述重量份数的薄荷加入到100份的水中,煮开后保持1~2分钟,过滤后保留其滤液;d、将步骤a的糊状物、步骤b的糊状物,混合到一起加入所述重量份数的白砂糖和200份的水后,于85~90℃下加热搅拌,浓缩至可溶固形物达70%;e、将步骤c的滤液,加入到步骤d的混合物中,同时加入所述重量分数的枣花蜜和连翘提取物,于70~80℃下加热搅拌,浓缩至可溶固形物达62%。
Description
技术领域
本发明涉及保健食品领域,具体涉及一种红枣苹果酱及其制备方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱。制作果酱是长时间保存水果的一种方法。主要用来涂抹于面包或吐司上食用。不论草莓、蓝莓、葡萄、玫瑰果实等小型果实,或李、橙、苹果、桃等大型果实切小后,同样可制成果酱,唯制作时同一时间通常只使用一种果实。无糖果酱、平价果酱或特别果酱(如:榴莲、菠萝),便会使用胶体。果酱常使用的胶体包括:果胶、豆胶及三仙胶。
一般的苹果酱制作包括:1、将苹果洗净,去皮和芯,切成小块或薄片,浸泡于淡盐水中10-15分钟。2、取来小汤锅,放入刚刚浸泡好的苹果,撒入一半量的白砂糖,再倒入少许清水,用中火煮至苹果软烂,呈透明状。3、苹果煮好后稍稍放凉,放入搅拌机,搅打成果泥、果酱状。4、再将打好的果酱倒回锅中,加入另一半的白砂糖,再根据情况、口味挤一些柠檬汁,继续边煮边搅拌。之后放入干净的容器,放入冰箱冷藏半天至1天即可。
果酱为生活中常见的食品,其品种繁多,口味各异,但是,大多数组分比较单一,没有排毒养颜、滋养身体、增强抵抗力的功能。
发明内容
本发明的目的是提供一种红枣苹果酱及其制备方法。
本发明红枣苹果酱;由以下重量份数的原料:枣花蜜50~80份、红枣100~200份、苹果300~400份、连翘提取物2~4份、薄荷30~50份、白砂糖80~130份制成。
作为优化,本发明红枣苹果酱,其特征在于是由以下重量份数的原料:枣花蜜60份、红枣160份、苹果350份、连翘提取物3份、薄荷40份、白砂糖100份制成。
制备本发明红枣苹果酱的方法,包括以下步骤:
a、将所述重量份数的苹果去皮去芯后,打碎制成糊状;
b、将所述重量份数的红枣蒸制12~15分钟,然后去皮去核后,制成糊状;
c、将所述重量份数的薄荷加入到100份的水中,煮开后保持1~2分钟,过滤后保留其滤液;
d、将步骤a的糊状物、步骤b的糊状物,混合到一起加入所述重量份数的白砂糖和200份的水后,于85~90℃下加热搅拌,浓缩至可溶固形物达70%;
e、将步骤c的滤液,加入到步骤d的混合物中,同时加入所述重量分数的枣花蜜和连翘提取物,于70~80℃下加热搅拌,浓缩至可溶固形物达62%。
本发明中枣花蜜内含丰富的葡萄糖、果糖和多种维生素及矿物质。主要有:糖 类:果糖含量极高。维生素:以维生素C的含量特别高。矿物质:含有较多的铁和铜。枣花蜜具有抗菌消炎,促进组织再生,润肺肠,补脾益肾,解毒保肝,强心造血,调剂血压血糖,调节神经、改善睡眠,护肤美容,养生延年,抗衰强身的特殊功效。
红枣是一种营养佳品,被誉为“百果之王”。红枣含有丰富的维生素A、B、C等人体必须的多种维生素和18种氨基酸、矿物质,其中维生素C(抗坏血酸)的含量竟高达葡萄、苹果的70-80倍,芦丁(维生素P)的含量也很高,这两种维生素对防癌和预防高血压、高血脂都有一定作用。红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能。
苹果的营养很丰富,它含有多种维生素和酸类物质。1个苹果中含有类黄酮约30毫克以上,苹果中含有15%的碳水化合物及果胶,维生素A、C、E及钾和抗氧化剂等含量也很丰富。1个苹果(154g)膳食纤维5g,钾170mg,钙10mg,碳水化合物22g,磷10mg,Vc7.8g,Vb7.8g。苹果中的含钙量比一般水果丰富多,有助于代谢掉体内多余盐分。苹果酸可代谢热量,防止下半身肥胖。至于可溶性纤维果胶,可解决便秘。果胶还能促进胃肠道中的铅、汞、锰的排放,调节机体血糖水平,预防血糖的骤升骤降。
薄荷,土名叫“银丹草”,为唇形科植物“薄荷”即同属其他干燥全草,多生于山野湿地河旁,根茎横生地下。全株青气芳香。叶对生,花小淡紫色,唇形,花后结暗紫棕色的小粒果。薄荷是中华常用中药之一。它是辛凉性发汗解热药,治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症。外用可治神经痛、皮肤瘙痒、皮疹和湿疹等。
白砂糖是食糖的一种。其颗粒为结晶状,均匀,颜色洁白,甜味纯正,甜度稍低于红糖。烹调中常用。白砂糖味甘、性平,归脾、肺经有润肺生津、止咳、和中益肺、舒缓肝气、滋阴、调味、除口臭、疗疮去酒毒、解盐卤毒之功效。
连翘含三萜皂甙,果皮含甾醇、酚性成分(连翘酚)、生物碱、皂甙、齐墩果酸、香豆精类,还有丰富的维生素及少量挥发油。连翘有广谱抗菌作用。连翘提取物主要有抗菌、抗病毒、抗炎、抗辐射损伤、解热等作用,此外连翘对心血管系统,对毛细血管通透性及抑制弹性蛋白酶活力均有一定的影响,还具有镇吐,抗肝损伤治疗肝炎,强心、利尿等作用。连翘的95%酒精的提取物,在日本已大量用于食品的保鲜剂。
连翘提取物可以取连翘原药材(或连翘新鲜茎叶), 粉碎成粗粉,加 12 倍量水煎煮 3 次,每次 1.5 小时,合并煎液,滤过,滤液于 60 ℃ 以下减压浓缩至相对密度 1.1 ~ 1.2 (室温),放置至室温,加入 4 倍量 95 %乙醇,搅匀,静置 2 小时,沉淀,滤过,滤液减压回收乙醇,浓缩液喷雾干燥,即得。
本发明红枣苹果酱, 通过科学的配方和制备工艺,使产品具有丰富的营养和意想不到的独特味道,果酱香味浓郁、口感细腻、色泽鲜艳、各种营养成份得到最大程度的保留,且不含任何化学添加剂,具有促进食欲、滋养容颜、开胃消食等功效。
本发明的红枣苹果酱经30 多女士试用1 个月,10 个人肤色有明显改善,食欲增进,身体各方面状况感觉很好,18 人感觉良好,2 人感觉一般。
风味口感试验:
以实施例1~3、对比市面上的普通苹果酱为准,选则20 位品尝人员,进行品尝。从品尝结果证明:实施例1~3的产品,有15 位人员,给予了很高的评价,认为口感上佳,且实施例2口感最细腻,风味独特,易于接受。而对比市面上的普通苹果酱,20 位品尝人员普遍认为口感稍差,不够细腻。可见,按照本发明的优选的方案,产品风味、口感细腻。
具体实施方式
下面给出的实施例拟对本发明作进一步说明,但不能理解为是对本发明保护范围的限制,本领域技术人员根据本发明内容对本发明的一些非本质的改进和调整,仍属于本发明的保护范围。
实施例1
取枣花蜜50克、红枣100克、苹果300克、连翘提取物2克、薄荷30克、白砂糖80克。
1.将300克的苹果去皮去芯后,用榨汁机打碎制成糊状;
2.将100克的红枣蒸制12分钟,然后去皮去核后,搅拌制成糊状;
3.将30克的薄荷加入到100克的水中,煮开后保持1分钟,过滤后保留其滤液;
4.将步骤1的糊状物、步骤2的糊状物,混合到一起加入所述80克的白砂糖和200克的水后,于85℃下加热搅拌,浓缩至可溶固形物达70%;
5.将步骤3的滤液,加入到步骤4的混合物中,同时加入50克的枣花蜜和2克连翘提取物,于70℃下加热搅拌,浓缩至可溶固形物达62%即成。
实施例2
取枣花蜜60克、红枣160克、苹果350克、连翘提取物3克、薄荷40克、白砂糖100克。
1.将350克的苹果去皮去芯后,打碎制成糊状;
2.将160克的红枣蒸制13分钟,然后去皮去核后,制成糊状;
3.将40克的薄荷加入到100克的水中,煮开后保持1.5分钟,过滤后保留其滤液;
4.将步骤1的糊状物、步骤2的糊状物,混合到一起加入所述100克的白砂糖和200克的水后,于88℃下加热搅拌,浓缩至可溶固形物达70%;
5.将步骤3的滤液,加入到步骤4的混合物中,同时加入60克的枣花蜜和3克连翘提取物,于75℃下加热搅拌,浓缩至可溶固形物达62%即成。
实施例3
取枣花蜜80克、红枣200克、苹果400克、连翘提取物4克、薄荷50克、白砂糖130克。
1.将400克的苹果去皮去芯后,用榨汁机打碎制成糊状;
2.将200克的红枣蒸制15分钟,然后去皮去核后,搅拌制成糊状;
3.将50克的薄荷加入到100克的水中,煮开后保持2分钟,过滤后保留其滤液;
4.将步骤1的糊状物、步骤2的糊状物,混合到一起加入所述130克的白砂糖和200克的水后,于90℃下加热搅拌,浓缩至可溶固形物达70%;
5.将步骤3的滤液,加入到步骤4的混合物中,同时加入80克的枣花蜜和4克的连翘提取物,于80℃下加热搅拌,浓缩至可溶固形物达62%即成。
Claims (3)
1.一种红枣苹果酱;其特征在于是由以下重量份数的原料:枣花蜜50~80份、红枣100~200份、苹果300~400份、连翘提取物2~4份、薄荷30~50份、白砂糖80~130份制成。
2.根据权利要求1所述的红枣苹果酱,其特征在于是由以下重量份数的原料:枣花蜜60份、红枣160份、苹果350份、连翘提取物3份、薄荷40份、白砂糖100份制成。
3.一种制备权利要求1所述红枣苹果酱的方法,其特征在于包括以下步骤:
a、将所述重量份数的苹果去皮去芯后,打碎制成糊状;
b、将所述重量份数的红枣蒸制12~15分钟,然后去皮去核后,制成糊状;
c、将所述重量份数的薄荷加入到100份的水中,煮开后保持1~2分钟,过滤后保留其滤液;
d、将步骤a的糊状物、步骤b的糊状物,混合到一起加入所述重量份数的白砂糖和200份的水后,于85~90℃下加热搅拌,浓缩至可溶固形物达70%;
e、将步骤c的滤液,加入到步骤d的混合物中,同时加入所述重量分数的枣花蜜和连翘提取物,于70~80℃下加热搅拌,浓缩至可溶固形物达62%。
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CN105901602A (zh) * | 2016-05-30 | 2016-08-31 | 安徽省继红食品有限公司 | 一种苹果果酱及其制备方法 |
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