CN105361067A - 一种鲜橘皮制备的风味调味果酱及其制备方法 - Google Patents
一种鲜橘皮制备的风味调味果酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种鲜橘皮制备的风味调味果酱及其制备方法,由以下重量份的原料制成:荷叶、地榆叶、50°白酒、白醋、明胶粉、鲜橘皮、柠檬皮、柚子汁、芦荟果肉、白砂糖、蜂蜜、桂花粉、薄荷叶和适量的水;在对橘皮和柠檬皮的处理过程中采用微波技术对果皮进行微波膨化,在短时间内将新鲜的橘皮及柠檬皮中的水分进行蒸发,会在果皮中形成水分子通道,导致果皮变得柔软并疏松多孔,在随后的熬制过程中,可以使各成分间的气味相互混合的更加均匀,调味料更加容易进入果皮内部,味道更佳,营养健康。
Description
技术领域
本发明属于食品的工艺技术领域,具体涉及到一种鲜橘皮制备的风味调味果酱及其制备方法。
背景技术
荷叶的主要成分含有碳水化合物、脂质、蛋白质、单宁等常规化合物外,还含有生物碱、黄铜和多糖三大类化合物,同时也含有一些香气物质,如挥发性精油、皂类、等,荷叶既是食品又是药品与荷叶的化学成分密切相关。
生物碱是生物体一类除蛋白质、肽类、氨基酸及维生素B以外含氮化合物的总称,是复杂结构,具有一定的生理活性的植物碱。荷叶中的黄酮类化合物主要包括荷叶苷、槲皮苷、异槲皮素、山奈酚、金丝桃苷、紫云英苷等物质;
荷叶中的多糖主要组成为阿拉伯糖为主,同时还含有少量的甘露糖、葡萄糖和半乳糖,属于植物和微生物中的天然大分子物质,大量临床及药理研究证实:多糖常具有抗癌、增强免疫力、控制血糖、降低胆固醇、降血脂、抗肿瘤、调节细胞生长、分裂、分化与衰老等生理能力,一些重要的生理过程同样与多糖密切相关。
空气中的氧气会对食品原料的颜色产生破坏,而着色剂的添加受到标准规定的使用量和适用范围约束,所以食品的护色一直是困扰食品生产的一大难题,同时食品的香味主要源于油脂类,而且不饱和度越高,其营养特性越显著,对应的氧化问题也越严重,食品的氧化使得食品丧失原有的味道,甚至味道会从变淡转向油哈味,并产生多种小分子有害物质对人体健康产生影响。
发明内容
为了延长食品在暴露空气的情况下抗氧化的能力,本发明研究发明一种食品拌料,有利于长时间保持食品的色泽,口感以及不易干燥的状态,具体是通过以下的方法实现的:
一种鲜橘皮制备的风味调味果酱,其特征在于,由以下重量份的原料制成:荷叶80~120、地榆叶15~20、50°白酒300~380、白醋20~30、明胶粉1~3、鲜橘皮200~300、柠檬皮80~120、柚子汁60~75、芦荟果肉35~50、白砂糖20~30、蜂蜜30~45、桂花粉30~40、薄荷叶10~15和适量的水;
一种鲜橘皮制备的风味调味果酱的制备方法,其特征在于,包括以下几个步骤:
(1)混合鲜橘皮、柠檬皮放入微波处理器中,调整微波计量为1.5~2.0kw/kg,处理40~60s,然后混合芦荟果肉、薄荷叶、桂花粉及其它以下未涉及的剩余成分,加入到煮锅中,加入2~4倍其总重量份的水,煮沸,然后保温80℃并搅拌30~40min后备用;
(2)将荷叶及地榆叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(3)将(2)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(4)继续加热(1)所述的总料至沸腾,然后边搅拌边加入明胶粉至完全溶解,常温下冷却后呈粘稠态,兑入(3)所述的滤液,混匀即得成品。
发明研究荷叶的抗氧化活性能力,发现荷叶的抗氧化活性部位存在于乙酸乙酯的部位,这里注重于将荷叶的抗氧化能力运用于食品拌料,在一些熟食食品中,拌料必不可少,拌料包裹在熟食食品中直接接触空气,食用时直接影响口感,其重要性已经在某种程度上超越主食。
采用水浴震荡、超声辅助、微波辅助、超声-微波协同提取的四种方式提取荷叶抗氧化活性物质的效率进行比较,结果表明,超声-微波协同提取所得提取液的抗氧化活性能力最强,提取效率最高;
采用酸水解对荷叶有效部位进行酸水解处理后发现,酸水解能进一步提高荷叶有效部位抗氧化活性(总抗氧化力,自由基清除能力,羟自由基清除能力,超氧阴离子清除能力。);
荷叶中的抗氧化活性成分为黄酮和生物碱类化合物,了解到高温可能破坏这些化合物,采用超低温-40℃以下速冻后,再在一定的低温条件下真空冻干的方式得到荷叶粉剂,破坏正常的细胞结构;
乙醇属于有机溶剂,对荷叶中有机化合物具有溶解萃取的作用,采用正交试验设置40%、50%、60%、70%乙醇水溶液,固液设置为1:25、1:30、1:35、1:40,提取温度设置为50℃、60℃、70℃、80℃,证实荷叶的最佳提取工艺为50%乙醇水溶液固液比为1:30,提取温度为75℃,同时根据不同时间检测有效成分的活性发现提取时间1h以后含量逐渐减少甚至不变,可以认为提取1h就可以了。
本发明的有益效果:在对橘皮和柠檬皮的处理过程中采用微波技术对果皮进行微波膨化,在短时间内将新鲜的橘皮及柠檬皮中的水分进行蒸发,会在果皮中形成水分子通道,导致果皮变得柔软并疏松多孔,在随后的熬制过程中,可以使各成分间的气味相互混合的更加均匀,调味料更加容易进入果皮内部,味道更佳,营养健康。
具体实施方式
实施例1:
一种鲜橘皮制备的风味调味果酱,其特征在于,由以下重量份(g)的原料制成:荷叶95、地榆叶18、50°白酒365、白醋20~30、明胶粉2、鲜橘皮270、柠檬皮90、柚子汁75、芦荟果肉35、白砂糖20、蜂蜜30、桂花粉40、薄荷叶10和适量的水;
一种鲜橘皮制备的风味调味果酱的制备方法,其特征在于,包括以下几个步骤:
(1)混合鲜橘皮、柠檬皮放入微波处理器中,调整微波计量为1.5~2.0kw/kg,处理40~60s,然后混合芦荟果肉、薄荷叶、桂花粉及其它以下未涉及的剩余成分,加入到煮锅中,加入2~4倍其总重量份的水,煮沸,然后保温80℃并搅拌30~40min后备用;
(2)将荷叶及地榆叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(3)将(2)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(4)继续加热(1)所述的总料至沸腾,然后边搅拌边加入明胶粉至完全溶解,常温下冷却后呈粘稠态,兑入(3)所述的滤液,混匀即得成品。
Claims (2)
1.一种鲜橘皮制备的风味调味果酱,其特征在于,由以下重量份的原料制成:荷叶80~120、地榆叶15~20、50°白酒300~380、白醋20~30、明胶粉1~3、鲜橘皮200~300、柠檬皮80~120、柚子汁60~75、芦荟果肉35~50、白砂糖20~30、蜂蜜30~45、桂花粉30~40、薄荷叶10~15和适量的水。
2.根据权利要求1所述一种鲜橘皮制备的风味调味果酱的制备方法,其特征在于,包括以下几个步骤:
(1)混合鲜橘皮、柠檬皮放入微波处理器中,调整微波计量为1.5~2.0kw/kg,处理40~60s,然后混合芦荟果肉、薄荷叶、桂花粉及其它以下未涉及的剩余成分,加入到煮锅中,加入2~4倍其总重量份的水,煮沸,然后保温80℃并搅拌30~40min后备用;
(2)将荷叶及地榆叶于-40℃以下的低温速冻,然后在真空冻干机中作用8~12h冷冻干燥,粉碎成过60~80目筛的微粉;
(3)将(2)所述的混合微粉加入至盛有50°白酒的磁化搅拌容器中,缓慢搅拌,然后整体放入超声波萃取机中,调整功率为600~750W,温度70~80℃,作用50~60min,完成后尽量避免接触空气并迅速抽滤得滤液,加入白醋中和一下酒精;
(4)继续加热(1)所述的总料至沸腾,然后边搅拌边加入明胶粉至完全溶解,常温下冷却后呈粘稠态,兑入(3)所述的滤液,混匀即得成品。
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CN103583936A (zh) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | 一种添加柑橘皮的蓝莓果酱及其制作方法 |
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CN103583936A (zh) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | 一种添加柑橘皮的蓝莓果酱及其制作方法 |
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