CN105394676A - 一种利用废弃葡萄渣制作葡萄果酱方法 - Google Patents
一种利用废弃葡萄渣制作葡萄果酱方法 Download PDFInfo
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 15
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000002699 waste material Substances 0.000 title abstract description 3
- 241000219095 Vitis Species 0.000 title abstract 8
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000002002 slurry Substances 0.000 claims abstract description 12
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 12
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 6
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 6
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940025902 konjac mannan Drugs 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 6
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000811 xylitol Substances 0.000 claims abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 6
- 229960002675 xylitol Drugs 0.000 claims abstract description 6
- 235000010447 xylitol Nutrition 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 abstract 2
- 239000000052 vinegar Substances 0.000 abstract 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
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- 235000000346 sugar Nutrition 0.000 description 1
Classifications
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- 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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- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种食用醋,具体涉及一种利用废弃葡萄渣制作葡萄果酱方法,将葡萄渣破碎至60-80目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液1-2ml、茶多酚1-1.5g、木糖醇19-22g、魔芋甘露聚糖0.5-0.9g、亚硫酸钠0.02-0.024g、甜菜红0.058-0.067g,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min,搅拌后放入均质机中在62-64℃、25-30Mpa下均质,均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种利用废弃葡萄渣制作葡萄果酱方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,熬制成的凝胶物质,也叫果子酱,制作果酱是长时间保存水果的一种方法。主要用来涂抹于面包或吐司上食用,不论草莓、蓝莓、葡萄、玫瑰等小型果实,或李、橙、苹果、桃等大型果实切小后,均可制成果酱,我国是葡萄生产大国,其中大部份都用于酿酒,而在葡萄酒的加工过程中,会产生大量的皮渣等副产物,大多被用作肥料或当做垃圾处理,利用不够充分,造成了资源浪费。
发明内容
为解决葡萄酿酒副产物葡萄渣未被充分利用造成资源浪费的问题,本发明的目的在于提供一种利用废弃葡萄渣制作葡萄果酱方法的制作方法。
本发明采用的技术方案为,一种利用废弃葡萄渣制作葡萄果酱方法,其以葡萄渣为主要原料,经过以下步骤制成:
将葡萄渣破碎至60-80目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液1-2ml、茶多酚1-1.5g、木糖醇19-22g、魔芋甘露聚糖0.5-0.9g、亚硫酸钠0.02-0.024g、甜菜红0.058-0.067g、,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min,搅拌后放入均质机中在62-64℃、25-30Mpa下均质,均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min。
本发明制造工艺简单,充分利用废弃资源,加工过程营养损失低,得到的果酱呈紫红色,香气浓郁,入口酸甜无苦涩味,酱体均匀一致呈软胶凝状,涂抹性良好,涂抹后无糖结晶,无汁液析出,果酱中可溶性固形物含量大于48.35%%,黄酮含量可达98mg/100g,总酚含量可达1.27mg/g,Vc含量可达0.81mg/g。
具体实施方式
实施例1:
将葡萄渣破碎至60目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液1ml、茶多酚1g、木糖醇19g、魔芋甘露聚糖0.5g、亚硫酸钠0.02g、甜菜红0.058g、,在60℃恒温水浴锅中搅拌20min,搅拌速率为80r/min,搅拌后放入均质机中在62℃、25Mpa下均质,均质完成后放入巴氏杀菌机中在80℃下保持1min。
实施例2:将葡萄渣破碎至80目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液2ml、茶多酚1.5g、木糖醇22g、魔芋甘露聚糖0.9g、亚硫酸钠0.024g、甜菜红0.067g、,在62℃恒温水浴锅中搅拌30min,搅拌速率为100r/min,搅拌后放入均质机中在64℃、30Mpa下均质,均质完成后放入巴氏杀菌机中在85℃下保持2min。
实施例3:将葡萄渣破碎至70目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液1.5ml、茶多酚1.2g、木糖醇20g、魔芋甘露聚糖0.8g、亚硫酸钠0.023g、甜菜红0.06g、,在61℃恒温水浴锅中搅拌25min,搅拌速率为90r/min,搅拌后放入均质机中在62-6463℃、27Mpa下均质,均质完成后放入巴氏杀菌机中在83℃下保持1.5min。
Claims (1)
1.一种利用废弃葡萄渣制作葡萄果酱方法,其特征在于,其以葡萄渣为主要原料,经过以下步骤制成:
将葡萄渣破碎至60-80目,得到葡萄渣浆液,向每L葡萄渣浆液中加入浓度为0.5%氯化钙液1-2ml、茶多酚1-1.5g、木糖醇19-22g、魔芋甘露聚糖0.5-0.9g、亚硫酸钠0.02-0.024g、甜菜红0.058-0.067g、,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min,搅拌后放入均质机中在62-64℃、25-30Mpa下均质,均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min。
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CN107279240A (zh) * | 2017-06-21 | 2017-10-24 | 钦州市浦北广发食品有限公司 | 一种菠萝酱饼干 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101161098A (zh) * | 2007-11-20 | 2008-04-16 | 浙江大学 | 一种利用杨梅渣制备杨梅果酱的方法 |
CN103989086A (zh) * | 2014-05-23 | 2014-08-20 | 宁波市鄞州风名工业产品设计有限公司 | 葡萄味果酱夹心锅巴的制备方法 |
CN104000062A (zh) * | 2014-01-14 | 2014-08-27 | 张凤萍 | 一种枸杞果酱及其制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101161098A (zh) * | 2007-11-20 | 2008-04-16 | 浙江大学 | 一种利用杨梅渣制备杨梅果酱的方法 |
CN104000062A (zh) * | 2014-01-14 | 2014-08-27 | 张凤萍 | 一种枸杞果酱及其制备方法 |
CN103989086A (zh) * | 2014-05-23 | 2014-08-20 | 宁波市鄞州风名工业产品设计有限公司 | 葡萄味果酱夹心锅巴的制备方法 |
Cited By (1)
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CN107279240A (zh) * | 2017-06-21 | 2017-10-24 | 钦州市浦北广发食品有限公司 | 一种菠萝酱饼干 |
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