CN105918981A - 一种补血健脑红枣果酱 - Google Patents
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Abstract
本发明公开了一种补血健脑红枣果酱，由下列重量份的原料制成：红枣90‑100、水蜜桃40‑50、鲜玉米粒20‑30、海苔10‑12、棉花糖9‑13、胡萝卜40‑50、橘皮13‑17、玫瑰花瓣11‑14、芡实10‑12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、异麦芽酮糖、水适量。本发明颜色明亮有光泽，酱体细腻均匀，口感细腻柔和，酸甜适口，枣香浓郁，无糖和水析出，无杂质，无异味。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种补血健脑红枣果酱。
背景技术
当前，我国的水果种植面积不断扩大，水果产量也连年上升，然而水果的价格却一降再降，甚至以珠江三角洲为代表的特色水果其价格也降到了历史最低水平。每到水果旺季，大量的水果也因来不及加工而腐烂变质，给生产者带来巨额的经济损失。由此可见，发展水果深加工已势在必行，果酱的研制是其必由之路之一。果酱是以鲜果为主料，经去皮、除核、护色、灭菌、保味等高科技工艺配方深加工而成，使果酱保持鲜果特有的天然风味，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。水果经深加工制成果酱后不仅能够延长保质期，增加产业附加值，还能提高人的食欲，改善人的消化功能。而目前市面上的果酱品种比较单一，基本上是以苹果、番茄为主，由于长期的饮食这种单一口味的果酱，已难以提高人们的饮食兴趣，广大人们群众殷切盼望有更多的口味和更多品种的果酱上市以满足饮食需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种补血健脑红枣果酱。
本发明是通过以下技术方案实现的：
一种补血健脑红枣果酱，由下列重量份的原料制成：红枣90-100、水蜜桃40-50、鲜玉米粒20-30、海苔10-12、棉花糖9-13、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、异麦芽酮糖、水适量。
根据权利要求书1所述补血健脑红枣果酱，制备方法的具体步骤如下：
(1)将橘皮清洗后去掉橘络，切成细丝，放入90-100℃水中浸泡5分钟，再将白砂糖放入适量水中加热使之完全融化，再将橘丝捞出后与上述糖水、乳酸菌混合均匀，密封后37℃条件下发酵36小时，得发酵橘皮；
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天，捞出胡萝卜丁后放入阳光下晒10-12小时，再加入玫瑰花瓣、白砂糖混合均匀，密封处理4-5天，分离物料与浆液；
(3)将棉花糖放入锅中加热至融化，再与芡实、步骤2分离的浆液混合后文火熬干，再放入烤箱中烤熟，制成粉末，得芡实粉；
(4)将鲜玉米粒研磨成浆，加入海苔混合后边加热边搅拌至混合均匀，再将红枣蒸熟，去皮去核后再与上述物料混合后搅拌成泥状，再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料，备用；
(5)将水蜜桃榨取原汁，离心机分离汁液与果渣，将果汁加入白砂糖混合均匀，加热煮沸熬制成水果糖液；
(6)将步骤5的果渣与异麦芽酮糖混合均匀，冷冻干燥，制成微粉，得果渣微粉；
(7)将步骤5的水果糖液趁热分批次边搅拌边加入步骤4的酱料中，待浓缩接近终点时，加入柠檬酸混合后调至3以下，再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌，用小火加热使之完全溶解，再将步骤6的果渣微粉以及其他剩余成分放入上述果酱中混合均匀，继续加热浓缩成果酱，出锅后迅速装罐，即可。
本发明的优点是：将橘皮经乳酸发酵后可去除橘皮苦涩味并减轻本身精油味道，并且具有淡淡的自然橘皮香味，改善橘皮的风味。用柠檬酸将果酱pH值调整到3以下，在这种高浓度的氢离子环境中，可引起细菌菌体表面蛋白质和核酸水解并破坏其酶类，进而达到抑制细菌活性的目的，即使是细菌袍子在这种低pH 值环境下，也是极不耐热处理的，这样就可以提高加热杀菌的能力。柠檬酸还可以调节口味，使果酱清爽可口。海藻酸钠加人淀粉是为了避免海藻酸钠的腥味，还可以降低成本、提高出品率。海藻酸钠在接近浓缩终点时添加,以防止增稠剂在酸性条件下过分加热分解。果酱出锅后应迅速装罐，使装罐后酱体中心温度不低于80℃。趁热密封，使罐内形成一定的真空度，有利于果酱的保存。果酱浓缩过程中添加维生素C可以降低氧化酶的活性，防止浆体发生变色、产生异味、造成维生素的损失。本发明颜色明亮有光泽，酱体细腻均匀，口感细腻柔和，酸甜适口，枣香浓郁，无糖和水析出，无杂质，无异味。
具体实施方式
一种补血健脑红枣果酱，由下列重量份的原料制成：红枣90、水蜜桃40、鲜玉米粒20、海苔10、棉花糖9、胡萝卜40、橘皮13、玫瑰花瓣11、芡实10、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、异麦芽酮糖、水适量。
根据权利要求书1所述补血健脑红枣果酱，制备方法的具体步骤如下：
(1)将橘皮清洗后去掉橘络，切成细丝，放入90℃水中浸泡5分钟，再将白砂糖放入适量水中加热使之完全融化，再将橘丝捞出后与上述糖水、乳酸菌混合均匀，密封后37℃条件下发酵36小时，得发酵橘皮；
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2天，捞出胡萝卜丁后放入阳光下晒10小时，再加入玫瑰花瓣、白砂糖混合均匀，密封处理4天，分离物料与浆液；
(3)将棉花糖放入锅中加热至融化，再与芡实、步骤2分离的浆液混合后文火熬干，再放入烤箱中烤熟，制成粉末，得芡实粉；
(4)将鲜玉米粒研磨成浆，加入海苔混合后边加热边搅拌至混合均匀，再将红枣蒸熟，去皮去核后再与上述物料混合后搅拌成泥状，再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料，备用；
(5)将水蜜桃榨取原汁，离心机分离汁液与果渣，将果汁加入白砂糖混合均匀，加热煮沸熬制成水果糖液；
(6)将步骤5的果渣与异麦芽酮糖混合均匀，冷冻干燥，制成微粉，得果渣微粉；
(7)将步骤5的水果糖液趁热分批次边搅拌边加入步骤4的酱料中，待浓缩接近终点时，加入柠檬酸混合后调至3以下，再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌，用小火加热使之完全溶解，再将步骤6的果渣微粉以及其他剩余成分放入上述果酱中混合均匀，继续加热浓缩成果酱，出锅后迅速装罐，即可。
Claims (2)
1.一种补血健脑红枣果酱，其特征在于，由下列重量份的原料制成：红枣90-100、水蜜桃40-50、鲜玉米粒20-30、海苔10-12、棉花糖9-13、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、异麦芽酮糖、水适量。
2.根据权利要求书1所述补血健脑红枣果酱，其特征在于，制备方法的具体步骤如下：
(1)将橘皮清洗后去掉橘络，切成细丝，放入90-100℃水中浸泡5分钟，再将白砂糖放入适量水中加热使之完全融化，再将橘丝捞出后与上述糖水、乳酸菌混合均匀，密封后37℃条件下发酵36小时，得发酵橘皮；
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天，捞出胡萝卜丁后放入阳光下晒10-12小时，再加入玫瑰花瓣、白砂糖混合均匀，密封处理4-5天，分离物料与浆液；
(3)将棉花糖放入锅中加热至融化，再与芡实、步骤2分离的浆液混合后文火熬干，再放入烤箱中烤熟，制成粉末，得芡实粉；
(4)将鲜玉米粒研磨成浆，加入海苔混合后边加热边搅拌至混合均匀，再将红枣蒸熟，去皮去核后再与上述物料混合后搅拌成泥状，再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料，备用；
(5)将水蜜桃榨取原汁，离心机分离汁液与果渣，将果汁加入白砂糖混合均匀，加热煮沸熬制成水果糖液；
(6)将步骤5的果渣与异麦芽酮糖混合均匀，冷冻干燥，制成微粉，得果渣微粉；
(7)将步骤5的水果糖液趁热分批次边搅拌边加入步骤4的酱料中，待浓缩接近终点时，加入柠檬酸混合后调至3以下，再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌，用小火加热使之完全溶解，再将步骤6的果渣微粉以及其他剩余成分放入上述果酱中混合均匀，继续加热浓缩成果酱，出锅后迅速装罐，即可。
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