CN105995723A - 茉莉花味泡雪梨 - Google Patents
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Abstract
本发明公开了一种茉莉花味泡雪梨，包括如下重量份的组分：水1000份，雪梨400‑600份，白糖150‑200份，单晶冰糖20‑50份，干茉莉花4‑8份，柠檬酸2‑3份，乳酸1.2‑1.3份，冰醋酸1.2‑1.3份，甜蜜素0.5‑1份，氯化钙0.5‑1份，复配菌种0.05‑0.1份。本发明所泡制的茉莉花味雪梨色泽明亮，脆度适宜，带有茉莉花淡淡的清香，备受消费者青睐。
Description
技术领域
本发明涉及一种风味泡雪梨，尤其涉及一种茉莉花味泡雪梨。
背景技术
雪梨含有大量钙、磷、铁和葡萄糖、苹果酸、胡萝卜素及多种维生素，具有生津润燥，清热化痰和解酒的作用。由于气候及地理条件等各种因素，不是所有地区的人们都有机会吃上新鲜的雪梨。因此雪梨的长时间保存考验着食品研发者。目前市场上的雪梨产品品种及口味单一，仅仅是普通的糖制水果罐头，且水果罐头中的雪梨脆度不好。茉莉花除了散发它的芬芳愉悦人们的心情外，还能作为调配各种食用烹调和食用香精的母体香料。因此，将其加入泡制雪梨中，研发出一种新型的脆度保存完好的茉莉花味泡制雪梨，在增香增味的同时发挥其良好的药用价值。
发明内容
本发明提供一种茉莉花味泡雪梨，包括如下重量份的组分：水1000份，雪梨400-600份，白糖150-200份，单晶冰糖20-50份，干茉莉花4-8份，柠檬酸2-3份，乳酸1.2-1.3份，冰醋酸1.2-1.3份，甜蜜素0.5-1份，氯化钙0.5-1份，复配菌种0.05-0.1份(植物乳杆菌：短乳杆菌：肠膜明串珠菌＝3:1:1)。
本发明还提供一种茉莉花味泡雪梨的泡制液，包括如下重量份的组分：水1000份，白糖150-200份，单晶冰糖20-50份，干茉莉花4-8份，柠檬酸2-3份，乳酸1.2-1.3份，冰醋酸1.2-1.3份，甜蜜素0.5-1份，氯化钙0.5-1份，复配菌种0.05-0.1份。
本发明还提供一种雪梨的制备方法，包括如下步骤：
雪梨的挑选、去皮、切块：(挑选梨皮薄，果形端正，梨脐深而且周围较圆的雪梨，将其洗净，去皮，去核后切成整体均匀的块状)。
焯梨：锅中烧制开水，加入切好的梨块焯制1-2min取出冷却备用。
按配方分别称取白砂糖，干茉莉花，柠檬酸，乳酸，冰醋酸，甜蜜素和氯化钙，将其加入1000份事先制备好的冷开水(水在沸腾时加入配方中所要求的单晶冰糖的含量，至冰糖完全融化后冷却)中，混匀；将兑制好的泡梨水装入玻璃罐，然后加入500g冷却备用的梨块，进行泡制(时间为20-30d)。
加入0.5份山梨酸钾后，出罐，得产品。
有益效果
A.新型茉莉花味泡制雪梨的研发，解决了雪梨加工产品品种及口味单一的现状，满足了市场的需求。
B.通过兑制的秘制泡梨水对雪梨进行泡制，雪梨的营养价值被很好地保留住，可以及时地为某些地区的人群提供所需的营养。解决了雪梨被泡制后脆度不好的问题。本发明所泡制的茉莉花味雪梨色泽明亮，脆度适宜，带有茉莉花淡淡的清香，备受消费者青睐。
具体实施方式
实施例1、
雪梨的挑选、去皮、切块：挑选梨皮薄，果形端正，梨脐深而且周围较圆的雪梨，将其洗净，去皮，去核后切成整体均匀的块状。
焯梨：锅中烧制开水，加入切好的梨块焯制1-2min取出冷却备用。
按配方分别称取白砂糖180g，干茉莉花5g，柠檬酸2.5g，乳酸1.25g，冰醋酸1.25g，甜蜜素1g，氯化钙1g,复配菌种0.05g(植物乳杆菌：短乳杆菌：肠膜明串珠菌＝3:1:1),将其加入1000g事先制备好的冷开水(水在沸腾时加入单晶冰糖40g，至冰糖完全融化后冷却)中，混匀；将兑制好的泡梨水装入玻璃罐，然后加入500g冷却备用的梨块，进行泡制(时间为20-30d)。
加入0.5g山梨酸钾后，出罐，包装，贮藏或运输。
实施例2、
雪梨的挑选、去皮、切块：挑选梨皮薄，果形端正，梨脐深而且周围较圆的雪梨，将其洗净，去皮，去核后切成整体均匀的块状。
焯梨：锅中烧制开水，加入切好的梨块焯制1-2min取出冷却备用。
按配方分别称取白砂糖200g，干茉莉花6g，柠檬酸2.5g，乳酸1.25g，冰醋酸1.25g，甜蜜素1g，氯化钙1g,复配菌种0.05g(植物乳杆菌：短乳杆菌：肠膜明串珠菌＝3:1:1),将其加入1000g事先制备好的冷开水(水在沸腾时加入单晶冰糖40g，至冰糖完全融化后冷却)中，混匀；将兑制好的泡梨水装入玻璃罐，然后加入500g冷却备用的梨块，进行泡制(时间为20-30d)。
加入0.5g山梨酸钾后，出罐，包装，贮藏或运输。
白糖150-200份，单晶冰糖20-50份，干茉莉花4-8份②辅料配比中柠檬酸2-3份，乳酸1.2-1.3份，冰醋酸1.2-1.3份，甜蜜素0.5-1份，氯化钙0.5-1份，复配菌种0.05-0.1份。
实施例3、
雪梨的挑选、去皮、切块：挑选梨皮薄，果形端正，梨脐深而且周围较圆的雪梨，将其洗净，去皮，去核后切成整体均匀的块状。
焯梨：锅中烧制开水，加入切好的梨块焯制1-2min取出冷却备用。
按配方分别称取白砂糖180g，干茉莉花8g，柠檬酸2.5g，乳酸1.25g，冰醋酸1.25g，甜蜜素1g，氯化钙1g,复配菌种0.05g(植物乳杆菌：短乳杆菌：肠膜明串珠菌＝3:1:1),将其加入1000g事先制备好的冷开水(水在沸腾时加入单晶冰糖40g，至冰糖完全融化后冷却)中，混匀；将兑制好的泡梨水装入玻璃罐，然后加入500g冷却备用的梨块，进行泡制(时间为20-30d)。
加入0.5g山梨酸钾后，出罐，包装，贮藏或运输。
Claims (5)
1.一种茉莉花味泡雪梨，其特征在于，包括如下重量份的组分：水1000份，雪梨400-600份，白糖150-200份，单晶冰糖20-50份，干茉莉花4-8份，柠檬酸2-3份，乳酸1.2-1.3份，冰醋酸1.2-1.3份，甜蜜素0.5-1份，氯化钙0.5-1份，复配菌种0.05-0.1份。
2.如权利要求1所述泡雪梨，其特征在于，所述复配菌种的组分及重量配比为：植物乳杆菌：短乳杆菌：肠膜明串珠菌＝3:1:1。
3.一种茉莉花味泡雪梨的泡制液，其特征在于，包括如下重量份的组分：水1000份，白糖150-200份，单晶冰糖20-50份，干茉莉花4-8份，柠檬酸2-3份，乳酸1.2-1.3份，冰醋酸1.2-1.3份，甜蜜素0.5-1份，氯化钙0.5-1份，复配菌种0.05-0.1份。
4.如权利要求1所述泡雪梨的制备方法，其特征在于，包括如下步骤：
1)、雪梨的挑选、去皮、切块：挑选梨皮薄，果形端正，的雪梨，将其洗净，去皮，去核后切成整体均匀的块状；
2)、焯梨：锅中烧制开水，加入切好的梨块焯制1-2min取出冷却备用；
水1000份，煮沸，在沸腾时加入单晶冰糖，放冷；按配方分别称取白砂糖，干茉莉花，
3)、柠檬酸，乳酸，冰醋酸，甜蜜素和氯化钙，将其加入冷开水中，混匀；将兑制好的泡梨水装入玻璃罐，然后加入冷却备用的梨块，进行泡制；
加入0.5份山梨酸钾后，出罐，得产品。
5.如权利要求4所述制备方法，其特征在于，泡制时间为20-30d。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (zh) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | 一种连续式低盐发酵泡菜的方法 |
| CN105614788A (zh) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | 玫瑰花味泡榨菜及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912100A (zh) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | 一种连续式低盐发酵泡菜的方法 |
| CN105614788A (zh) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | 玫瑰花味泡榨菜及其制备方法 |
Non-Patent Citations (1)
| Title |
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| 刘兴华: "西瓜和苹果的腌制技术", 《食品科学》 * |
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