CN105935136A - 一种草莓果酱 - Google Patents
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Abstract
本发明公开了一种草莓果酱，由下列重量份的原料制成：草莓100‑110、冬瓜30‑40、白茶4‑5、百合12‑16、牡蛎冻干粉7‑10、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、水适量。本发明制备方法简单，口感香甜，营养物质更容易被人体吸收利用，起到美容养颜、延年益寿的效果。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种草莓果酱。
背景技术
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。果酱具有保质期长，易保存等特点，是老少皆宜的食品。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜。中医认为它可以补中气、健胃消食、安五脏，治疗消化不良、久痢、咳嗽、夜盲症等有较好疗效，故被誉为“东方小人参”。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等人体所需的营养成分。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种草莓果酱。
本发明是通过以下技术方案实现的：
一种草莓果酱，由下列重量份的原料制成：草莓100-110、冬瓜30-40、白茶4-5、百合12-16、牡蛎冻干粉7-10、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、水适量。
根据权利要求书1所述草莓果酱，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)将芡实与步骤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)将草莓、百合放入沸水中漂烫1-2分钟，捞出后混合打浆，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，边加热边搅拌成酱料，备用；
(5)将冬瓜、白茶研磨成汁，滤掉沉渣后加入白砂糖混合均匀，加热煮沸熬制成糖液；
(6)将步骤5的热糖液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，再与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。将原料放入沸水中烫漂可以果肉软化，还可以使打浆顺利进行、钝化酶类、防止褐变。本发明制备方法简单，口感香甜，营养物质更容易被人体吸收利用，起到美容养颜、延年益寿的效果。
具体实施方式
一种草莓果酱，由下列重量份的原料制成：草莓100、冬瓜30、白茶4、百合12、牡蛎冻干粉7、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、水适量。
根据权利要求书1所述草莓果酱，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)将芡实与步骤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)将草莓、百合放入沸水中漂烫1分钟，捞出后混合打浆，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，边加热边搅拌成酱料，备用；
(5)将冬瓜、白茶研磨成汁，滤掉沉渣后加入白砂糖混合均匀，加热煮沸熬制成糖液；
(6)将步骤5的热糖液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，再与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)
1.一种草莓果酱，其特征在于，由下列重量份的原料制成：草莓100-110、冬瓜30-40、白茶4-5、百合12-16、牡蛎冻干粉7-10、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、水适量。
2.根据权利要求1所述草莓果酱，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)将芡实与步骤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)将草莓、百合放入沸水中漂烫1-2分钟，捞出后混合打浆，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，边加热边搅拌成酱料，备用；
(5)将冬瓜、白茶研磨成汁，滤掉沉渣后加入白砂糖混合均匀，加热煮沸熬制成糖液；
(6)将步骤5的热糖液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，再与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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