CN104824646A - 一种滋阴补肾无糖胡柚皮果脯及其制备工艺 - Google Patents
一种滋阴补肾无糖胡柚皮果脯及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种滋阴补肾无糖胡柚皮果脯,其特征在于,由以下重量份的原料制成:胡柚皮400-450、木糖醇20-30、麦芽糖醇20-30、柠檬酸1.6-2、茶多酚2.4-3、菠菜35-40、荔枝15-25、莲子粉12-16、红枣粉8-12、山药10-14、熟地黄5-9、安琪葡萄酒高活性干酵母适量。本发明采用功能性甜味剂代替蔗糖或者麦芽糖生产胡柚皮果脯可以有效的减少果脯中的含糖量,符合无糖食品的要求,并且在制作过程中采用高压、低温的浸糖环境,可以使果脯口感更好;添加的菠菜、山药、熟地黄等原料,使果脯的营养更加丰富、均衡,而且还具有滋阴补肾等保健功效,同时提高了果脯的经济价值。
Description
技术领域
本发明涉及食品加工领域,具体是涉及一种滋阴补肾无糖胡柚皮果脯及其制备工艺。
背景技术
胡柚是柑橘的一个品种,目前胡柚生产的集约化程度不高,胡柚果实大小差别很大,直径在 9-13cm 的球形胡柚鲜果适宜包装后鲜销,产品美观,附加值较高;直径在8-9cm的球形胡柚适宜全果切片制作胡柚茶、胡柚果酱等浓稠型产品;而梨形胡柚或者直径在13cm以上的球形胡柚,由于果皮往往较厚,果瓣汁液较少而鲜销不畅,农户往往将其废弃腐烂或者用作饲料、肥料。这些不适宜其它加工形式的胡柚却是制作胡柚皮果脯的上好原料,制得的果脯往往香气醇正、透明感好、咀嚼感强,质量上乘。
果脯作为传统的休闲食品深受消费者喜爱,但该类产品有一个明显的缺点是含糖量过高。随着生活水平的提高以及人口的老年化,无糖食品有着广阔的前景。按照相关规定,无糖食品中双糖和单糖的含量不得超过0.5%,但应含有包括木糖醇、山梨醇、麦芽糖醇等糖醇替代品,目前市场上有木糖醇口香糖、无糖饼干等产品,但未见无糖胡柚皮果脯研制的相关报道。我们利用糖醇替代蔗糖、麦芽糖等双糖以及蛋白糖、甜蜜素等高倍甜味剂开展无糖胡柚皮果脯的研制,大幅度提高胡柚皮果脯的档次,拓宽消费者范围,效益明显。
发明内容
本发明的目的是在于提供一种滋阴补肾无糖胡柚皮果脯及其制备工艺。
为达到上述目的,本发明采用的技术方案是:
一种滋阴补肾无糖胡柚皮果脯,其特征在于,由以下重量份的原料制成:胡柚皮400-450、木糖醇20-30、麦芽糖醇20-30、柠檬酸1.6-2、茶多酚2.4-3、菠菜35-40、荔枝15-25、莲子粉12-16、红枣粉8-12、山药10-14、熟地黄5-9、安琪葡萄酒高活性干酵母适量。
所述的一种滋阴补肾无糖胡柚皮果脯的制备工艺,其特征在于,包括以下步骤:
(1)将选好的胡柚皮切成条状后放入相同重量份的0.05%的焦亚硫酸钠溶液中浸泡30-40min,取出后再将胡柚皮放入相同重量份的0.1%的乳酸钙溶液中浸泡50-70min,进行硬化处理;
(2)将硬化处理后的胡柚皮清洗干净后倒入沸水中,继续加热煮沸10-20min进行灭酶、脱苦处理,然后捞出,备用;
(3)将菠菜、荔枝洗净后加适量水打磨成浆液,将山药、熟地黄粉碎后与莲子粉、红枣粉一起加入浆液后放入高压均质机中,在压力45-55Mpa、温度85-95℃下进行超细化粉碎,然后送入干燥机中进行干燥,干燥后粉碎过140-160目筛,得到营养保健粉;
(4)将安琪葡萄酒高活性干酵母按照0.08-0.10%的接种量活化后与脱苦处理后的胡柚皮一起倒入发酵罐中混合均匀,加入适量温水后每隔2小时搅拌一次,发酵8-10h后取出;
(5)将木糖醇、麦芽糖醇混合后加水调至溶液浓度为45-55%,然后加入柠檬酸、茶多酚和营养保健粉,混合均匀后得到营养保健糖液;
(6)将发酵好的胡柚皮倒入营养保健糖液中加热煮制30-40min,室温冷却后在气体压力为0.2-0.3Mpa、温度为2-8℃的环境中浸泡20-24h,取出后放入50-60℃烘箱中烘干,干燥至果脯含水量在10-16%,即得滋阴补肾无糖胡柚皮果脯。
本发明的有益效果:
本发明采用功能性甜味剂代替蔗糖或者麦芽糖生产胡柚皮果脯可以有效的减少果脯中的含糖量,符合无糖食品的要求,并且在制作过程中采用高压、低温的浸糖环境,可以使果脯口感更好;添加的菠菜、山药、熟地黄等原料,使果脯的营养更加丰富、均衡,而且还具有滋阴补肾等保健功效,同时提高了果脯的经济价值。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例:
一种滋阴补肾无糖胡柚皮果脯,其特征在于,由以下重量份(kg)的原料制成:胡柚皮425、木糖醇25、麦芽糖醇25、柠檬酸1.8、茶多酚2.7、菠菜37.5、荔枝20、莲子粉14、红枣粉10、山药12、熟地黄7、安琪葡萄酒高活性干酵母适量。
所述的一种滋阴补肾无糖胡柚皮果脯的制备工艺,其特征在于,包括以下步骤:
(1)将选好的胡柚皮切成条状后放入相同重量份的0.05%的焦亚硫酸钠溶液中浸泡30-40min,取出后再将胡柚皮放入相同重量份的0.1%的乳酸钙溶液中浸泡60min,进行硬化处理;
(2)将硬化处理后的胡柚皮清洗干净后倒入沸水中,继续加热煮沸15min进行灭酶、脱苦处理,然后捞出,备用;
(3)将菠菜、荔枝洗净后加适量水打磨成浆液,将山药、熟地黄粉碎后与莲子粉、红枣粉一起加入浆液后放入高压均质机中,在压力50Mpa、温度90℃下进行超细化粉碎,然后送入干燥机中进行干燥,干燥后粉碎过150目筛,得到营养保健粉;
(4)将安琪葡萄酒高活性干酵母按照0.09%的接种量活化后与脱苦处理后的胡柚皮一起倒入发酵罐中混合均匀,加入适量温水后每隔2小时搅拌一次,发酵8-10h后取出;
(5)将木糖醇、麦芽糖醇混合后加水调至溶液浓度为50%,然后加入柠檬酸、茶多酚和营养保健粉,混合均匀后得到营养保健糖液;
(6)将发酵好的胡柚皮倒入营养保健糖液中加热煮制35min,室温冷却后在气体压力为0.25Mpa、温度为5℃的环境中浸泡22h,取出后放入55℃烘箱中烘干,干燥至果脯含水量在13%,即得滋阴补肾无糖胡柚皮果脯。
Claims (2)
1.一种滋阴补肾无糖胡柚皮果脯,其特征在于,由以下重量份的原料制成:胡柚皮400-450、木糖醇20-30、麦芽糖醇20-30、柠檬酸1.6-2、茶多酚2.4-3、菠菜35-40、荔枝15-25、莲子粉12-16、红枣粉8-12、山药10-14、熟地黄5-9、安琪葡萄酒高活性干酵母适量。
2.根据权利要求1所述的一种滋阴补肾无糖胡柚皮果脯的制备工艺,其特征在于,包括以下步骤:
(1)将选好的胡柚皮切成条状后放入相同重量份的0.05%的焦亚硫酸钠溶液中浸泡30-40min,取出后再将胡柚皮放入相同重量份的0.1%的乳酸钙溶液中浸泡50-70min,进行硬化处理;
(2)将硬化处理后的胡柚皮清洗干净后倒入沸水中,继续加热煮沸10-20min进行灭酶、脱苦处理,然后捞出,备用;
(3)将菠菜、荔枝洗净后加适量水打磨成浆液,将山药、熟地黄粉碎后与莲子粉、红枣粉一起加入浆液后放入高压均质机中,在压力45-55Mpa、温度85-95℃下进行超细化粉碎,然后送入干燥机中进行干燥,干燥后粉碎过140-160目筛,得到营养保健粉;
(4)将安琪葡萄酒高活性干酵母按照0.08-0.10%的接种量活化后与脱苦处理后的胡柚皮一起倒入发酵罐中混合均匀,加入适量温水后每隔2小时搅拌一次,发酵8-10h后取出;
(5)将木糖醇、麦芽糖醇混合后加水调至溶液浓度为45-55%,然后加入柠檬酸、茶多酚和营养保健粉,混合均匀后得到营养保健糖液;
(6)将发酵好的胡柚皮倒入营养保健糖液中加热煮制30-40min,室温冷却后在气体压力为0.2-0.3Mpa、温度为2-8℃的环境中浸泡20-24h,取出后放入50-60℃烘箱中烘干,干燥至果脯含水量在10-16%,即得滋阴补肾无糖胡柚皮果脯。
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