CN106036673A - 人参果楮实果酱的加工方法 - Google Patents
人参果楮实果酱的加工方法 Download PDFInfo
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Landscapes
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Abstract
本发明公开了一种人参果楮实果酱的加工方法,采用人参果、楮实为主要原料,将人参果、楮实预处理、破碎打浆、酶处理、调配、浓缩、均质、罐装、灭菌贮藏等步骤加工而成。本发明在人参果、楮实破碎打浆前将其进行蒸发水分,降低了人参果、楮实的水分含量,提高了新鲜人参果、楮实内糖分的转化,能够改善人参果楮实果酱成品的口感,对原料浆液进行复合酶处理,大大提高了原料的利用效率,在人参果楮实果酱浓缩后进行多次均质,提高了人参果楮实果酱的品质与口感,口感酸甜适口、酱体粘稠适度,具有舒筋活血、开胃健脾、抗衰老、降血压、降血糖、美容养颜等功效。
Description
技术领域
本发明涉及一种果酱的加工方法,尤其是涉及一种人参果楮实果酱的加工方法。
背景技术
人参果,又名长寿果、艳果等,属茄科类多年生双子叶草本植物,据化验分析,每100克成熟鲜果中,含蛋白质1.9克,总糖3.1克,粗脂肪0.2克,维生素C130毫克,维生素B10.25毫克,维生素B20.27毫克,胡萝卜素0.9毫克,总氨基酸1818毫克,必需氨基酸253毫克,特别是微量元素硒高达15微克,还有钼3.44毫克、镁11.2毫克、铁6.59毫克、锌1.14毫克、锰0.39毫克、钴0.332毫克等。具有抗癌、抗衰老、降血压、降血糖、消炎、补钙、美容等保健作用。
楮实子,性寒、味甘,为桑科构树的果实。《大名本草》记载:“壮筋骨,助阳气,补虚劳,助腰膝,益颜色。”果实含皂苷0.51%、维生素B及油脂。现代医学证明,楮实子具有补肾清肝、明目利尿。用于腰膝酸软、虚劳骨蒸、砂晕目昏、目生翳膜、水肿胀满等症状。人参果、楮实除了食用之外,大部分因未得到有效利用而废弃,造成资源的浪费,将人参果、楮实加工成果酱产品,实现了对人参果、楮实的综合利用,且便于储存,提高了其经济价值与营养价值。
发明内容
本发明所要解决的技术问题是以人参果、楮实为原料,提供一种舒筋活血、开胃健脾、抗衰老、降血压、降血糖、美容养颜的人参果楮实果酱的加工方法,提高了人参果、楮实营养价值及经济价值。
本发明解决其技术问题所采取的技术方案是:
一种人参果楮实果酱的加工方法,其特征在于,采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实、桑葚、枇杷、雪莲果,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块、桑葚块、枇杷块、雪莲果块,取人参果块14kg、楮实块6kg、3kg桑葚块、2kg枇杷块、2kg的雪莲果块混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的30%;
②破碎打浆:向水分蒸发后的10kg混合原料中加入13kg的去离子水、3kg的醋栗汁、1kg的羊奶子汁、0.3kg的枸橼酸,于1000r/min,组织捣碎8min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.04kg的果胶酶、0.02kg的纤维素酶、0.01kg的淀粉酶,混合均匀,温度控制为48℃,时间为5h;
④调配:向酶处理后的10kg原料浆液中加入3kg果葡糖浆、1.2kg的麦芽糖醇、1kg的山药汁、1kg牛蒡汁、1kg的蛇果汁、1kg的玉竹汁、1kg的葛仙米汁、0.4kg的柠檬酸、0.1kg的苹果酸、0.06kg的柠檬酸钠、0.02kg的果胶、0.02kg的黄原胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.4Mpa、温度为50℃下循环浓缩40min,浓缩至可溶性固形物含量达到62%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨6min,重复研磨5次后将人参果楮实浓缩物进行灌装,灌装温度为90℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用120℃的蒸汽杀菌18s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
有益效果:本发明在人参果、楮实破碎打浆前将其进行蒸发水分,降低了人参果、楮实的水分含量,提高了新鲜人参果、楮实内糖分的转化,能够改善人参果楮实果酱成品的口感,对原料浆液进行复合酶处理,大大提高了原料的利用效率,在人参果楮实果酱浓缩后进行多次均质,提高了人参果楮实果酱的品质与口感,口感酸甜适口、酱体粘稠适度,具有舒筋活血、开胃健脾、抗衰老、降血压、降血糖、美容养颜等功效。
具体实施方式
实施例1:
一种人参果楮实果酱的加工方法,其特征在于,所述的加工方法采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块,取人参果块16kg、楮实块5kg混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的20%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入14kg的去离子水、0.1kg的抗坏血酸钠,于700r/min,组织捣碎12min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.03kg的果胶酶、0.01kg的纤维素酶,混合均匀,温度控制为43℃,时间为5h;
④调配:向酶处理后的10kg原料浆液中加入3.5kg的沙枣汁、2.5kg的枸杞汁、2kg果葡糖浆、1.5kg的饴糖、0.2kg的柠檬酸、0.06kg的苹果酸、0.04kg的海藻酸钠、0.02kg的黄原胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.5Mpa、温度为52℃下循环浓缩40min,浓缩至可溶性固形物含量达到63%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨5min,重复研磨3次后将人参果楮实浓缩物进行灌装,灌装温度为85℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用125℃的蒸汽杀菌13s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
实施例2:
一种人参果楮实果酱的加工方法,其特征在于,所述的加工方法采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实、栝楼、仙人掌果、刺梨,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块、栝楼块、仙人掌果块、刺梨块,取人参果块14kg、楮实块4kg、3kg栝楼块、2kg仙人掌果块、2kg的刺梨块混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的27%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入15kg的浓度为60%的蜂蜜溶液、0.5kg的枸橼酸、0.05kg的抗坏血酸钠,于1200r/min,组织捣碎8min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.04kg的果胶酶、0.02kg的纤维素酶,混合均匀,温度控制为50℃,时间为3.5小时;
④调配:向酶处理后的10kg原料浆液中加入5kg的沙枣汁、3.5kg的枸杞汁、3kg果葡糖浆、2kg的饴糖、1kg的牛蒡汁、1kg蛇莓汁、1kg的黑莓汁、1kg的蔓越莓汁、0.5kg的柠檬酸、0.3kg的苹果酸、0.06kg的柠檬酸钠、0.02kg的果胶、0.02kg的黄原胶、0.01kg的卡拉胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.8Mpa、温度为68℃下循环浓缩70min,浓缩至可溶性固形物含量达到69%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨8min,重复研磨5次后将人参果楮实浓缩物进行灌装,灌装温度为93℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用135℃的蒸汽杀菌8s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
实施例3:
一种人参果楮实果酱的加工方法,其特征在于,所述的加工方法采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块,取人参果块60-75重量份、楮实块25-40重量份混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的20~25%,即可;
②破碎打浆:向水分蒸发后的混合原料中加入其重量130~150%的去离子水、1-3%的抗坏血酸钠,于600-800r/min,组织捣碎10-12min,制成原料浆液;
③酶处理:向原料浆液中加入其重量0.2~0.3%的果胶酶、0.06~0.1%的纤维素酶,混合均匀,温度控制为40~45℃,时间为4~6h;
④调配:向酶处理后的原料浆液中加入30-40%的沙枣汁、20-30%的枸杞汁、20~25%果葡糖浆、10~15%的饴糖、1~3%的柠檬酸、0.5~1%的苹果酸、0.3-0.4%的海藻酸钠、0.1~0.2%的黄原胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.6~-0.4Mpa、温度为50~55℃下循环浓缩30~60min,浓缩至可溶性固形物含量达到60~65%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨4~6min,重复研磨2~4次后将人参果楮实浓缩物进行灌装,灌装温度为80-90℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用120-130℃的蒸汽杀菌10-15s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实、百合、榅桲、刺梨,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块、百合块、榅桲块、刺梨块,取人参果块12kg、楮实块6kg、2kg百合块、2kg榅桲块、2kg的刺梨块混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的15%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入12kg的浓度为4%的富硒水溶液、0.5kg的维生素c,于1500r/min,组织捣碎8min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.06kg的果胶酶、0.08kg的纤维素酶、0.01kg蛋白酶,混合均匀,温度控制为52℃,时间为3h;
④调配:向酶处理后的10kg原料浆液中加入4kg果葡糖浆、3kg的麦芽糖醇、1kg的荸荠汁、1kg木瓜汁、1kg的无花果汁、1kg的树莓汁、1kg的百香果汁、1kg的枇杷果汁、0.6kg的柠檬酸、0.3kg的苹果酸、0.1kg的柠檬酸钠、0.05kg的果胶、0.02kg的黄原胶、0.01kg的魔芋胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.2Mpa、温度为70℃下循环浓缩50min,浓缩至可溶性固形物含量达到73%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨12min,重复研磨4次后将人参果楮实浓缩物进行灌装,灌装温度为78℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用140℃的蒸汽杀菌8s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
实施例4:
一种人参果楮实果酱的加工方法,其特征在于,所述的加工方法采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块,取人参果块60-75重量份、楮实块25-40重量份混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的20~25%,即可;
②破碎打浆:向水分蒸发后的混合原料中加入其重量130~150%的去离子水、1-3%的抗坏血酸钠,于600-800r/min,组织捣碎10-12min,制成原料浆液;
③酶处理:向原料浆液中加入其重量0.2~0.3%的果胶酶、0.06~0.1%的纤维素酶,混合均匀,温度控制为40~45℃,时间为4~6h;
④调配:向酶处理后的原料浆液中加入30-40%的沙枣汁、20-30%的枸杞汁、20~25%果葡糖浆、10~15%的饴糖、1~3%的柠檬酸、0.5~1%的苹果酸、0.3-0.4%的海藻酸钠、0.1~0.2%的黄原胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.6~-0.4Mpa、温度为50~55℃下循环浓缩30~60min,浓缩至可溶性固形物含量达到60~65%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨4~6min,重复研磨2~4次后将人参果楮实浓缩物进行灌装,灌装温度为80-90℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用120-130℃的蒸汽杀菌10-15s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种人参果楮实果酱的加工方法,其特征在于,采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的人参果、楮实、桑葚、枇杷、雪莲果,清洗后滤干水分,将人参果、楮实去核切块制得人参果块、楮实块、桑葚块、枇杷块、雪莲果块,取人参果块14kg、楮实块6kg、3kg桑葚块、2kg枇杷块、2kg的雪莲果块混合均匀,制得混合原料,将混合原料平铺烘干设备中进行水分蒸发,含水量蒸发掉混合原料重的30%;
②破碎打浆:向水分蒸发后的10kg混合原料中加入13kg的去离子水、3kg的醋栗汁、1kg的羊奶子汁、0.3kg的枸橼酸,于1000r/min,组织捣碎8min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.04kg的果胶酶、0.02kg的纤维素酶、0.01kg的淀粉酶,混合均匀,温度控制为48℃,时间为5h;
④调配:向酶处理后的10kg原料浆液中加入3kg果葡糖浆、1.2kg的麦芽糖醇、1kg的山药汁、1kg牛蒡汁、1kg的蛇果汁、1kg的玉竹汁、1kg的葛仙米汁、0.4kg的柠檬酸、0.1kg的苹果酸、0.06kg的柠檬酸钠、0.02kg的果胶、0.02kg的黄原胶进行混合,搅拌均匀,制得混合果浆;
⑤浓缩:将调配好的混合果浆倒入真空浓缩机内,在-0.4Mpa、温度为50℃下循环浓缩40min,浓缩至可溶性固形物含量达到62%时,制得人参果楮实浓缩物;
⑥均质、罐装:将人参果楮实浓缩物置于胶体磨中研磨6min,重复研磨5次后将人参果楮实浓缩物进行灌装,灌装温度为90℃,装罐后立即加盖密封;
⑦灭菌:将装罐后的果酱罐放入杀菌箱内,用120℃的蒸汽杀菌18s,然后逐渐冷却,制得人参果楮实果酱,低温储藏。
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