CN104905095A - 一种养阴润肺全梨酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种养阴润肺全梨酱,由下列重量份的原料制成:梨子150-170、梨花4-5、梨叶2-2.3、淀粉8-9、蜂花粉7-8、糖浆40-50、无核葡萄干7-8、核桃粉5-8、椰奶8-10、枸杞子浆5-7、苦杏仁碎4-5、芒果肉浆4-6、麦冬1.8-2、肉桂1.9-2.3,卡拉胶、魔芋粉、盐、醋适量;该果粒果酱中添加有淀粉,能够提高果酱的冻融稳定性、改善果全梨酱的透明度、口感及组织状态,添加了淀粉的果酱,在果酱加工、贮存和随着季节变化进行运输时,外界条件对果酱的影响都不会改变果酱的品质;该果粒果酱中添加有蜂花粉,经发酵工艺处理后,其氨基酸、维生素等主要营养成分均有不同程度的提高,其中氨基酸总量增加达25%,且由于发酵过程中产生了大量的有机酸,能起一定的抑菌作用,故产品可在常温下保存而无需添加任何化学防腐剂,值得推广。
Description
技术领域
本发明涉及一种保健全梨酱,尤其涉及一种养阴润肺全梨酱及其制备方法。
背景技术
果酱具有保质期长,易保存等特点,是老少皆宜的食品。全梨酱是以梨子、梨花、梨叶为主料,经独特配方与工艺深加工而成,使全梨酱保持梨子特有的天然风味。而且经过各种搭配、调整,使其具有香甜宜人、甜酸适口、营养丰富。
研究发现,在果粒果酱中添加一定量的淀粉能够提高果酱的冻融稳定性、改善果全梨酱的透明度、口感及组织状态,添加淀粉的果酱,在果酱加工、贮存和随着季节变化进行运输时,外界条件对果酱的影响都不会改变果酱的品质。
发明内容
本发明克服了现有技术中的不足,提供了一种养阴润肺全梨酱及其制备方法。
本发明是通过以下技术方案实现的:
一种养阴润肺全梨酱,由下列重量份的原料制成:
梨子150-170、梨花4-5、梨叶2-2.3、淀粉8-9、蜂花粉7-8、糖浆40-50、无核葡萄干7-8、核桃粉5-8、椰奶8-10、枸杞子浆5-7、苦杏仁碎4-5、芒果肉浆4-6、麦冬1.8-2、肉桂1.9-2.3,卡拉胶、魔芋粉、盐、醋适量;
所述的一种养阴润肺全梨酱的制备方法,其特征在于包括以下步骤:
(1)取梨子洗净,去核去柄,将梨皮与梨肉分开,分盘装好,将梨皮与梨叶、麦冬、肉桂混合用4-5倍量的水浸提后浓缩,滤得到汤汁;
(2)将淀粉加枸杞子浆调成淀粉乳,充分调匀,将调好的淀粉乳过100目筛子,滤去杂质,将淀粉乳与糖浆、水混合加入搅拌机中,使其混合搅拌均匀,再与梨花一起,倒入锅中加热,在溶液沸腾时开始计时,熬制 18-20分钟,待淀粉完全糊化后,倒入苦杏仁碎以及无核葡萄干,继续熬制约10-12分钟,停止加热,滤得锅中物料,入盘待用;
(3)将步骤(2)所得物料置于烘箱中烘烤5-8分钟,取出待用;
(4)取蜂花粉置于高压蒸气锅中10-15分钟进行灭菌处理,取出冷却,拌入体系重量2-4%的鲜酵母粉以及芒果肉浆、椰奶,充分拌匀后,装瓶封口,置于40℃-42℃环境培养2-3天,取出待用;
(5)取梨肉,切块,与步骤(4)所得物料混合打成浆,再拌入卡拉胶、魔芋粉混合倒入锅中加热至沸腾,再用文火煮制浓稠状,再将剩余各物料倒入锅中,混合均匀,继续熬煮10-15分钟,取出冷却后,杀菌罐装,即得。
本发明的优点是:
本发明的全梨蜂花酱口感丰富,还含有多种保健成分,其中麦冬可以养阴生津、润肺清心,肉桂可以温肾助阳,可以实现阴阳同补,具有保健作用,同时添加的苦杏仁碎、芒果肉浆,增加原酸奶芳香味,老少皆宜。
该果粒果酱中添加有淀粉,能够提高果酱的冻融稳定性、改善果全梨酱的透明度、口感及组织状态,添加了淀粉的果酱,在果酱加工、贮存和随着季节变化进行运输时,外界条件对果酱的影响都不会改变果酱的品质;
该果粒果酱中添加有蜂花粉,经发酵工艺处理后,其氨基酸、维生素等主要营养成分均有不同程度的提高,其中氨基酸总量增加达25%,且由于发酵过程中产生了大量的有机酸,能起一定的抑菌作用,故产品可在常温下保存而无需添加任何化学防腐剂,值得推广。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种养阴润肺全梨酱,由下列重量份(斤)的原料制成:
梨子170、梨花4、梨叶2.3、淀粉9、蜂花粉8、糖浆50、无核葡萄干7、核桃粉8、椰奶10、枸杞子浆7、苦杏仁碎4、芒果肉浆4、麦冬1.8、肉桂2.3,卡拉胶、魔芋粉、盐、醋适量;
所述的一种养阴润肺全梨酱的制备方法,其特征在于包括以下步骤:
(1)取梨子洗净,去核去柄,将梨皮与梨肉分开,分盘装好,将梨皮与梨叶、麦冬、肉桂混合用4倍量的水浸提后浓缩,滤得到汤汁;
(2)将淀粉加枸杞子浆调成淀粉乳,充分调匀,将调好的淀粉乳过100目筛子,滤去杂质,将淀粉乳与糖浆、水混合加入搅拌机中,使其混合搅拌均匀,再与梨花一起,倒入锅中加热,在溶液沸腾时开始计时,熬制 20分钟,待淀粉完全糊化后,倒入苦杏仁碎以及无核葡萄干,继续熬制约12分钟,停止加热,滤得锅中物料,入盘待用;
(3)将步骤(2)所得物料置于烘箱中烘烤8分钟,取出待用;
(4)取蜂花粉置于高压蒸气锅中15分钟进行灭菌处理,取出冷却,拌入体系重量2%的鲜酵母粉以及芒果肉浆、椰奶,充分拌匀后,装瓶封口,置于40℃环境培养2天,取出待用;
(5)取梨肉,切块,与步骤(4)所得物料混合打成浆,再拌入卡拉胶、魔芋粉混合倒入锅中加热至沸腾,再用文火煮制浓稠状,再将剩余各物料倒入锅中,混合均匀,继续熬煮15分钟,取出冷却后,杀菌罐装,即得。
Claims (2)
1.一种养阴润肺全梨酱,其特征在于由下列重量份的原料制成:
梨子150-170、梨花4-5、梨叶2-2.3、淀粉8-9、蜂花粉7-8、糖浆40-50、无核葡萄干7-8、核桃粉5-8、椰奶8-10、枸杞子浆5-7、苦杏仁碎4-5、芒果肉浆4-6、麦冬1.8-2、肉桂1.9-2.3,卡拉胶、魔芋粉、盐、醋适量。
2.根据权利要求1所述的一种养阴润肺全梨酱的制备方法,其特征在于包括以下步骤:
(1)取梨子洗净,去核去柄,将梨皮与梨肉分开,分盘装好,将梨皮与梨叶、麦冬、肉桂混合用4-5倍量的水浸提后浓缩,滤得到汤汁;
(2)将淀粉加枸杞子浆调成淀粉乳,充分调匀,将调好的淀粉乳过100目筛子,滤去杂质,将淀粉乳与糖浆、水混合加入搅拌机中,使其混合搅拌均匀,再与梨花一起,倒入锅中加热,在溶液沸腾时开始计时,熬制 18-20分钟,待淀粉完全糊化后,倒入苦杏仁碎以及无核葡萄干,继续熬制约10-12分钟,停止加热,滤得锅中物料,入盘待用;
(3)将步骤(2)所得物料置于烘箱中烘烤5-8分钟,取出待用;
(4)取蜂花粉置于高压蒸气锅中10-15分钟进行灭菌处理,取出冷却,拌入体系重量2-4%的鲜酵母粉以及芒果肉浆、椰奶,充分拌匀后,装瓶封口,置于40℃-42℃环境培养2-3天,取出待用;
(5)取梨肉,切块,与步骤(4)所得物料混合打成浆,再拌入卡拉胶、魔芋粉混合倒入锅中加热至沸腾,再用文火煮制浓稠状,再将剩余各物料倒入锅中,混合均匀,继续熬煮10-15分钟,取出冷却后,杀菌罐装,即得。
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CN101449824A (zh) * | 2007-12-05 | 2009-06-10 | 张广 | 蓝莓刺玫果蜂花粉食品 |
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Title |
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任建辉: "不同淀粉对果粒果酱品质的影响", 《中国新技术新产品》 * |
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