CN104472977A - 一种营养莲子果酱的制作方法 - Google Patents
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Abstract
本发明公开了一种营养莲子果酱的制作方法，属于食品加工领域。其特征在于：采用原料选择和处理→加热软化→绞碎打浆→调配→加热浓缩→装罐密封→杀菌、冷却→成品的加工工艺流程。有益效果：本发明产品酸甜适口，香甜味浓，口感细腻、柔和，具有莲子应有的香味。本产品营养价值很高，富含蛋白质和多种矿物质，有利于促进机体的新陈代谢，增强人体免疫功能，具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效，是一种集营养和保健功能于一体的营养滋补佳品。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种营养莲子果酱的制作方法 。
背景技术
莲子，为小坚果，是睡莲科水生草本植物莲的种子，又称白莲、莲实、莲米。果实呈椭圆形、卵形或卵圆形，其大小因品种而异，幼果期果皮绿色，革质，后由绿转褐色，成熟时呈棕褐色、灰褐色和黑褐色。有细纵纹和较宽的脉纹。一端中心呈乳头状突起，深棕色，多有裂口，其周边略下陷。质硬。种皮薄，不易剥离。中医认为：莲子含有丰富的蛋白质、脂肪和碳水化合物以及钙、磷和钾等矿物质，除可以构成骨骼和牙齿的成分外，还有促进凝血，使某些酶活化，维持神经传导性，镇静神经，维持肌肉的伸缩性和心跳的节律等作用；丰富的磷还是细胞核蛋白的主要组成部分，帮助机体进行蛋白质、脂肪、糖类代谢等。莲子善于补五脏不足，通利十二经脉气血，使气血畅而不腐，莲子所含氧化黄心树宁碱对鼻咽癌有抑制作用，故莲子具有防癌抗癌的营养保健功能；莲子芯所含生物碱具有显著的强心作用，莲芯碱则有较强抗钙及抗心律不齐的作用；莲子中还含有的棉子糖，是老少皆宜的滋补品，对于久病、产后或老年体虚者，更是常用营养佳品；
莲子通常鲜食，不耐贮藏，用于加工成营养莲子果酱可实现对莲子原料的综合利用，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决莲子不耐贮藏问题，提供一种营养莲子果酱的制作方法 。
本发明解决其技术问题所采取的技术方案是：
一种营养莲子果酱的制作方法 ，其特征在于：采用原料选择和处理→加热软化→绞碎打浆→调配→加热浓缩→装罐密封→杀菌、冷却→成品的加工工艺流程，具体操作步骤为：
A、原料选择和处理：选九成熟、新鲜、无病虫害、无腐烂的果实，洗涤，去除外壳和内衣；
B、加热软化：将莲子浸入沸水中软化8-10分钟；
C、绞碎打浆：将软化后的莲子放入打浆机打成浆；
D、调配：打浆后的得到的原浆PH值为2-3，加凉开水进行调浆，使PH值达到6-7，再进行压榨；压榨后的浆重量与打碎后的原浆重量相同，浆量占总配料量的55-60%，红糖占总配料量的35-45%，加入占总糖量10%的麦芽糖浆；将0.2-0.3%海藻酸钠溶于12倍的热水中，过滤后待用；
E、加热浓缩：取3/5糖浆和果酱在夹层锅中加热煮沸45分钟，促使其软化并蒸发部分水分，再分批加入剩余的糖液，待浓缩到可溶性固形物含量达到85%时，加入海藻酸钠进行搅拌，防止焦锅；
F、装罐密封：酱温保持在102℃，严防果酱弄脏罐头，装罐后立即加盖密封，并立即杀菌；
G、杀菌、冷却：将罐在108℃沸水中煮15分钟，然后分段冷却至26℃。
有益效果：本发明产品酸甜适口，香甜味浓，口感细腻、柔和，具有莲子应有的香味。本产品营养价值很高，富含蛋白质和多种矿物质，有利于促进机体的新陈代谢，增强人体免疫功能，具有滋补养性、补中益气、养血安神、健脾开胃和防癌抗癌的功效，是一种集营养和保健功能于一体的营养滋补佳品。
具体实施方式
实施例1：
一种营养莲子果酱的制作方法 ，具体操作步骤为：
A、原料选择和处理：选八成熟、新鲜、无病虫害、无腐烂的果实，洗涤，去除外壳和内衣；
B、加热软化：将莲子浸入沸水中软化15分钟；
C、绞碎打浆：将软化后的莲子放入打浆机打成浆；
D、调配：打浆后的得到的原浆PH值为2-3，加凉开水进行调浆，使PH值达到5-6，再进行压榨；压榨后的浆重量与打碎后的原浆重量相同，浆量占总配料量的45%，白砂糖占总配料量的50%，加入占总糖量13%的淀粉糖浆；将0.5%卡拉胶溶于18倍的热水中，过滤后待用；
E、加热浓缩：取1/2糖浆和果酱在夹层锅中加热煮沸25分钟，促使其软化并蒸发部分水分，再分批加入剩余的糖液，加入少许柠檬香精和蜂蜜，待浓缩到可溶性固形物含量达到78%时，加入卡拉胶溶液进行搅拌，防止焦锅；
F、装罐密封：酱温保持在98℃，严防果酱弄脏罐头，装罐后立即加盖密封，并立即杀菌；
G、杀菌、冷却：将罐在102℃沸水中煮12分钟，然后分段冷却至35℃。
实施例2：
一种营养莲子果酱的制作方法 ，具体操作步骤为：
A、原料选择和处理：选九成熟、新鲜、无病虫害、无腐烂的果实，洗涤，去除外壳和内衣；
B、加热软化：将莲子浸入沸水中软化20分钟；
C、绞碎打浆：将软化后的莲子放入打浆机打成浆；
D、调配：打浆后的得到的原浆PH值为1-2，加凉开水进行调浆，使PH值达到4-6，再进行压榨；压榨后的浆重量与打碎后的原浆重量相同，浆量占总配料量的50%，蔗糖占总配料量的35-45%，加入占总糖量16%的甘草；将0.15%黄原胶溶于20倍的热水中，过滤后待用；
E、加热浓缩：取3/4糖浆和果酱在夹层锅中加热煮沸70分钟，促使其软化并蒸发部分水分，再分批加入剩余的糖液，待浓缩到可溶性固形物含量达到65%时，加入黄原胶溶液进行搅拌，防止焦锅；
F、装罐密封：酱温保持在100℃，严防果酱弄脏罐头，装罐后立即加盖密封，并立即杀菌；
G、杀菌、冷却：将罐在112℃沸水中煮8-10分钟，然后分段冷却至37℃。
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. 一种营养莲子果酱的制作方法 ，其特征在于：采用原料选择和处理→加热软化→绞碎打浆→调配→加热浓缩→装罐密封→杀菌、冷却→成品的加工工艺流程，具体操作步骤为：
A、原料选择和处理：选九成熟、新鲜、无病虫害、无腐烂的果实，洗涤，去除外壳和内衣；
B、加热软化：将莲子浸入沸水中软化8-10分钟；
C、绞碎打浆：将软化后的莲子放入打浆机打成浆；
D、调配：打浆后的得到的原浆PH值为2-3，加凉开水进行调浆，使PH值达到6-7，再进行压榨；压榨后的浆重量与打碎后的原浆重量相同，浆量占总配料量的55-60%，红糖占总配料量的35-45%，加入占总糖量10%的麦芽糖浆；将0.2-0.3%海藻酸钠溶于12倍的热水中，过滤后待用；
E、加热浓缩：取3/5糖浆和果酱在夹层锅中加热煮沸45分钟，促使其软化并蒸发部分水分，再分批加入剩余的糖液，待浓缩到可溶性固形物含量达到85%时，加入海藻酸钠进行搅拌，防止焦锅；
F、装罐密封：酱温保持在102℃，严防果酱弄脏罐头，装罐后立即加盖密封，并立即杀菌；
G、杀菌、冷却：将罐在108℃沸水中煮15分钟，然后分段冷却至26℃。
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