CN105360542A - 一种玫瑰花香复合果味猕猴桃果脯及其制备方法 - Google Patents
一种玫瑰花香复合果味猕猴桃果脯及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种玫瑰花香复合果味猕猴桃果脯，由以下重量份原料制成:猕猴桃580-600、玫瑰花10-12、葡萄柚8-10、油橄榄6-8、番木瓜7-10、无花果10-13、草莓12-14、棕榈油2-4、洋甘菊粉5-6、蜂蜜16-18、陈皮粉5-7、白砂糖适量、乳酸菌适量。本发明采用新鲜猕猴桃直接加工，产品果味浓郁，无二氧化硫残留，而且在制作过程中先使用乳酸菌进行发酵，不仅改善了口感和产品风味，而且经过发酵后的猕猴桃果脯可以帮助消化，改善肠道生态环境，提高人体免疫力；添加的玫瑰花是果脯含有玫瑰花的香味，引人食欲，添加的葡萄柚、油橄榄等使果脯含有多种水果的味道，口感独特。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种玫瑰花香复合果味猕猴桃果脯及其制备方法。
背景技术
猕猴桃又名“奇异果”、“长寿果”，其果实多汁，果肉质地细嫩，气味清香、风味特佳，富含VC，含有20多种氨基酸，以及锌、铁、钙、磷、硒等多种矿质元素，具有极高的营养、医疗、保健等开发利用价值。因其在世界上消费量最大的前26种水果中营养最为丰富全面，而享有“水果之王”、“世界珍果”之美誉。现已成为世界很多国家竞相发展的果品之一。
猕猴桃在我国主要以鲜果销售为主，但是猕猴桃属皮薄多汁的浆果，而且对乙烯敏感，采收时期正值高温季节，果实采后极易变软腐烂，严重影响猕猴桃种植业的发展。而且由于我国贮藏技术比较落后,运输不畅,致使损耗增加,出现丰产不丰收、丰收不增值的局面。因此，以猕猴桃为原料，研究不添加防腐剂的猕猴桃果脯加工工艺，可在延长食品保质期的同时，最大程度的保留其营养成分，为猕猴桃产品的开发利用开辟新途径。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种玫瑰花香复合果味猕猴桃果脯及其制备方法。
本发明是通过以下技术方案实现的：
一种玫瑰花香复合果味猕猴桃果脯，由以下重量份的原料制成:猕猴桃580-600、玫瑰花10-12、葡萄柚8-10、油橄榄6-8、番木瓜7-10、无花果10-13、草莓12-14、棕榈油2-4、洋甘菊粉5-6、蜂蜜16-18、陈皮粉5-7、白砂糖适量、乳酸菌适量。
所述的一种玫瑰花香复合果味猕猴桃果脯的制备方法，包括以下步骤：
（1）挑选果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去除表皮，然后切成6-8mm厚的猕猴桃片；
（2）将切好猕猴桃片快速放入浓度为0.2%的异抗坏血酸钠溶液和0.6%柠檬酸的混合护色溶液中浸泡，2-3h后取出后再放入浓度为1.5%的氯化钙溶液中继续浸泡2-3h，然后放入85-90℃的热水中煮制6-8min，捞出冷却后漂洗干净，然后接入3%左右的乳酸菌，在24-26℃的环境下发酵8-10h，备用；
（3）将葡萄柚、油橄榄、番木瓜、无花果、草莓去除皮和籽后与玫瑰花一起榨汁，然后加入果胶酶酶解后放入高压蒸汽罐中30-40min，取出后得到玫瑰花味复合果汁；
（4）将发酵后的猕猴桃片、复合果汁、棕榈油、洋甘菊粉、蜂蜜、陈皮粉一起置于浓度为35%的白砂糖液中，先在功率为320W的微波炉中渗糖40-45min，然后再在真空度为0.05-0.09Mpa的条件下进行150-200min的真空渗糖处理，解除真空后得到糖渍猕猴桃；
（5）将糖渍猕猴桃置于鼓风干燥箱中，在温度为50-60℃的条件下干燥10-12h，然后冷却到室温，即得玫瑰花香复合果味猕猴桃果脯。
本发明的优点是：本发明采用新鲜猕猴桃直接加工，不需长时间浸糖、不需采用二氧化硫作为护色剂，就可达到保色、保味、防腐的目的，产品果味浓郁，无二氧化硫残留，而且在制作过程中先使用乳酸菌进行发酵，不仅改善了口感和产品风味，而且经过发酵后的猕猴桃果脯可以帮助消化，改善肠道生态环境，提高人体免疫力；添加的玫瑰花是果脯含有玫瑰花的香味，引人食欲，添加的葡萄柚、油橄榄等使果脯含有多种水果的味道，口感独特。
具体实施方式
一种玫瑰花香复合果味猕猴桃果脯，由以下重量份（kg）的原料制成:猕猴桃580、玫瑰花10、葡萄柚8、油橄榄6、番木瓜7、无花果10、草莓12、棕榈油2、洋甘菊粉5、蜂蜜16、陈皮粉5、白砂糖适量、乳酸菌适量。
所述的一种玫瑰花香复合果味猕猴桃果脯的制备方法，包括以下步骤：
（1）挑选果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去除表皮，然后切成6mm厚的猕猴桃片；
（2）将切好猕猴桃片快速放入浓度为0.2%的异抗坏血酸钠溶液和0.6%柠檬酸的混合护色溶液中浸泡，2h后取出后再放入浓度为1.5%的氯化钙溶液中继续浸泡2h，然后放入85℃的热水中煮制6min，捞出冷却后漂洗干净，然后接入3%左右的乳酸菌，在24℃的环境下发酵8h，备用；
（3）将葡萄柚、油橄榄、番木瓜、无花果、草莓去除皮和籽后与玫瑰花一起榨汁，然后加入果胶酶酶解后放入高压蒸汽罐中30min，取出后得到玫瑰花味复合果汁；
（4）将发酵后的猕猴桃片、复合果汁、棕榈油、洋甘菊粉、蜂蜜、陈皮粉一起置于浓度为35%的白砂糖液中，先在功率为320W的微波炉中渗糖40min，然后再在真空度为0.05Mpa的条件下进行150min的真空渗糖处理，解除真空后得到糖渍猕猴桃；
（5）将糖渍猕猴桃置于鼓风干燥箱中，在温度为50℃的条件下干燥10h，然后冷却到室温，即得玫瑰花香复合果味猕猴桃果脯。
Claims (2)
1.一种玫瑰花香复合果味猕猴桃果脯，其特征在于，由以下重量份的原料制成:猕猴桃580-600、玫瑰花10-12、葡萄柚8-10、油橄榄6-8、番木瓜7-10、无花果10-13、草莓12-14、棕榈油2-4、洋甘菊粉5-6、蜂蜜16-18、陈皮粉5-7、白砂糖适量、乳酸菌适量。
2.根据权利要求1所述的一种玫瑰花香复合果味猕猴桃果脯的制备方法，其特征在于，包括以下步骤：
（1）挑选果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去除表皮，然后切成6-8mm厚的猕猴桃片；
（2）将切好猕猴桃片快速放入浓度为0.2%的异抗坏血酸钠溶液和0.6%柠檬酸的混合护色溶液中浸泡，2-3h后取出后再放入浓度为1.5%的氯化钙溶液中继续浸泡2-3h，然后放入85-90℃的热水中煮制6-8min，捞出冷却后漂洗干净，然后接入3%左右的乳酸菌，在24-26℃的环境下发酵8-10h，备用；
（3）将葡萄柚、油橄榄、番木瓜、无花果、草莓去除皮和籽后与玫瑰花一起榨汁，然后加入果胶酶酶解后放入高压蒸汽罐中30-40min，取出后得到玫瑰花味复合果汁；
（4）将发酵后的猕猴桃片、复合果汁、棕榈油、洋甘菊粉、蜂蜜、陈皮粉一起置于浓度为35%的白砂糖液中，先在功率为320W的微波炉中渗糖40-45min，然后再在真空度为0.05-0.09Mpa的条件下进行150-200min的真空渗糖处理，解除真空后得到糖渍猕猴桃；
（5）将糖渍猕猴桃置于鼓风干燥箱中，在温度为50-60℃的条件下干燥10-12h，然后冷却到室温，即得玫瑰花香复合果味猕猴桃果脯。
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| CN109007211A (zh) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | 一种草莓果脯的加工方法 |
| CN112107533A (zh) * | 2020-09-27 | 2020-12-22 | 广州妮趣化妆品有限公司 | 一种具有控油嫩肤并收细毛孔功效的组合物及其制备方法和应用 |
| CN115777824A (zh) * | 2022-12-15 | 2023-03-14 | 福建田原农业发展有限公司 | 一种柚子皮话梅复合果脯的制备方法 |
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| CN1282524A (zh) * | 2000-04-11 | 2001-02-07 | 广州师范学院 | 乳酸果脯或乳酸蜜饯的制作工艺 |
| CN104472841A (zh) * | 2014-12-20 | 2015-04-01 | 李文斌 | 一种低糖猕猴桃果脯的制备方法 |
| CN104757228A (zh) * | 2015-03-27 | 2015-07-08 | 陆开云 | 一种补中益气无硫芒果干及其制备工艺 |
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| CN1282524A (zh) * | 2000-04-11 | 2001-02-07 | 广州师范学院 | 乳酸果脯或乳酸蜜饯的制作工艺 |
| CN104472841A (zh) * | 2014-12-20 | 2015-04-01 | 李文斌 | 一种低糖猕猴桃果脯的制备方法 |
| CN104757228A (zh) * | 2015-03-27 | 2015-07-08 | 陆开云 | 一种补中益气无硫芒果干及其制备工艺 |
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| CN109007211A (zh) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | 一种草莓果脯的加工方法 |
| CN112107533A (zh) * | 2020-09-27 | 2020-12-22 | 广州妮趣化妆品有限公司 | 一种具有控油嫩肤并收细毛孔功效的组合物及其制备方法和应用 |
| CN112107533B (zh) * | 2020-09-27 | 2023-05-12 | 广州妮趣化妆品有限公司 | 一种具有控油嫩肤并收细毛孔功效的组合物及其制备方法和应用 |
| CN115777824A (zh) * | 2022-12-15 | 2023-03-14 | 福建田原农业发展有限公司 | 一种柚子皮话梅复合果脯的制备方法 |
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