CN105935137A - 一种苹果果酱 - Google Patents

一种苹果果酱 Download PDF

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CN105935137A
CN105935137A CN201610092646.6A CN201610092646A CN105935137A CN 105935137 A CN105935137 A CN 105935137A CN 201610092646 A CN201610092646 A CN 201610092646A CN 105935137 A CN105935137 A CN 105935137A
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王勇
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Hefei Public Joy Food Co Ltd
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Hefei Public Joy Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • A23L3/3508Organic compounds containing oxygen containing carboxyl groups
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus

Abstract

本发明公开了一种苹果果酱,由下列重量份的原料制成:苹果80‑90、芦荟果肉20‑30、厚朴1‑2、月季花2‑3、红茶3‑4、椰奶20‑24、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。该果酱配比科学,口感好、风味纯正,保健效果更佳,更营养,市场前景十分广阔。

Description

一种苹果果酱
技术领域
[0001]本发明涉及食品技术领域,尤其涉及一种苹果果酱。
背景技术
[0002]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。
[0003]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
[0004]本发明目的就是为了弥补已有技术的缺陷,提供一种苹果果酱。
[0005]本发明是通过以下技术方案实现的:
一种苹果果酱,由下列重量份的原料制成:苹果80-90、芦荟果肉20-30、厚朴1-2、月季花2-3、红茶3-4、椰奶20-24、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。
[0006]根据权利要求书I所述苹果果酱,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 0C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°C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)将红茶、椰奶混合后煮沸,滤掉沉渣,再将苹果去皮去核后制成浆液,再与上述红茶椰奶、步骤I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)将步骤4的苹果皮、厚朴、月季花混合后文火煎煮1-2小时,滤掉沉渣,再将芦荟果肉研磨成汁,滤掉沉渣后与上述煎煮液、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°C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。
[0007]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°C。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。该果酱配比科学,口感好、风味纯正,保健效果更佳,更营养,市场前景十分广阔。
具体实施方式
[0008] 一种苹果果酱,由下列重量份的原料制成:苹果80、芦荟果肉20、厚朴1、月季花2、红茶3、椰奶20、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。
[0009]根据权利要求书I所述苹果果酱,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 0C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°C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)将红茶、椰奶混合后煮沸,滤掉沉渣,再将苹果去皮去核后制成浆液,再与上述红茶椰奶、步骤I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)将步骤4的苹果皮、厚朴、月季花混合后文火煎煮I小时,滤掉沉渣,再将芦荟果肉研磨成汁,滤掉沉渣后与上述煎煮液、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°C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)

1.一种苹果果酱,其特征在于,由下列重量份的原料制成:苹果80-90、芦荟果肉20-30、厚朴1-2、月季花2-3、红茶3-4、椰奶20-24、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所述苹果果酱,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 0C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°C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)将红茶、椰奶混合后煮沸,滤掉沉渣,再将苹果去皮去核后制成浆液,再与上述红茶椰奶、步骤I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)将步骤4的苹果皮、厚朴、月季花混合后文火煎煮1-2小时,滤掉沉渣,再将芦荟果肉研磨成汁,滤掉沉渣后与上述煎煮液、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°C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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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108618055A (zh) * 2017-03-22 2018-10-09 周永东 一种玫瑰苹果黑糖酱及其制备方法
CN109864279A (zh) * 2017-12-05 2019-06-11 苏婷婷 一种茶香酸梅柠酱及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108618055A (zh) * 2017-03-22 2018-10-09 周永东 一种玫瑰苹果黑糖酱及其制备方法
CN109864279A (zh) * 2017-12-05 2019-06-11 苏婷婷 一种茶香酸梅柠酱及其制备方法

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Application publication date: 20160914