CN106136158A - 拐枣桑葚果酱的制作工艺 - Google Patents
拐枣桑葚果酱的制作工艺 Download PDFInfo
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- CN106136158A CN106136158A CN201610524555.5A CN201610524555A CN106136158A CN 106136158 A CN106136158 A CN 106136158A CN 201610524555 A CN201610524555 A CN 201610524555A CN 106136158 A CN106136158 A CN 106136158A
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- hoveniae
- fructus
- raw material
- semen
- juice
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种拐枣桑葚果酱的制作工艺,所述的拐枣桑葚果酱采用拐枣、桑葚为主要原料,经过原料预处理、破碎打浆、酶处理、调配、均质、脱气、浓缩、匀浆、罐装、灭菌贮藏等步骤制作而成。本发明在原料破碎打浆前将其进行蒸发水分,降低了原料内的水分含量,提高了新鲜原料内糖分的转化,改善成品拐枣桑葚果酱成品的口感,对原料浆液进行复合酶处理,大大提高了原料的利用效率,充分析出原料内的活性物质,提高原料的利用效率,在拐枣桑葚果酱浓缩前进行多次均质,改善了拐枣桑葚果酱的品质与口感,口感酸甜适口、酱体粘稠适度,具有醒酒安神、通利二便、祛风通络、乌发明目、促进消化等功效。
Description
技术领域
本发明涉及一种果酱的制作工艺,尤其是涉及一种拐枣桑葚果酱的制作工艺。
背景技术
拐枣,又叫万寿果、龙爪、金钩梨等,为鼠李科枳椇属落叶乔木,拐枣味甘、性平、无毒,拐枣有很高的营养价值,拐枣含有多种维生素和18种人体必需的氨基酸,还含铁、磷、钙、铜、锰、锌等营养微量元素和一些生物碱。据科研部门分析测定,每百克拐枣肉质梗中含粗脂肪74毫克、粗蛋白3.07毫克、总酸345.8毫克、维生素C16.29毫克。具有醒酒安神、通利二便、祛风通络、止渴除烦、生津止渴等保健作用。
桑葚,又叫桑实、乌椹等,桑树的成熟果实,桑葚含糖、蛋白质、脂肪、糅酸、苹果酸及维生素A、维生素B1、维生素B2、维生素C、铁、钠、钙、镁、磷、锂、胡萝卜素和花青素。常食具有生津止渴、补肝益肾、生津润肠、乌发明目、促进消化、帮助排便等保健作用。
目前,拐枣除了作为野果被食用外,还被制作成茶、饮料、果酒、果醋、果冻等产品,桑葚除了食用之外,还被加工成酒、醋、粥、饮料等产品,如申请号为201410205902.9的专利公布了一种草莓桑葚果酱,该草莓桑葚果酱采用清洗、切丁、榨汁打粉、熬制、定型、包装等工作加工而成,在加工过程中存在着原料营养物质流失较多、活性成分破坏严重的问题,造成了原料的浪费,导致原料的利用率较低。
发明内容
本发明所要解决的技术问题是以拐枣、桑葚为原料,提供一种具有醒酒安神、通利二便、祛风通络、止渴除烦、生津止渴的拐枣桑葚果酱的制作工艺,提高了拐枣、桑葚营养价值及经济价值、充分保留原料中的营养物质,提高原料的利用率。
本发明解决其技术问题所采取的技术方案是:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、枇杷、海棠果,清洗后滤干水分,将拐枣、桑葚分别切块制得拐枣块、桑葚块,取10kg拐枣块、6kg桑葚块、2kg枇杷块、1kg海棠果块混合均匀,制得混合原料,将混合原料放入氯化钠浓度为11%、碳酸氢钠浓度为0.7%的混合溶液中浸泡40min,浸泡后取出将混合原料平铺烘干设备中在65℃恒温条件下进行水分蒸发,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7kg的浓度为4%的富硒水溶液、3kg的苹果汁、2kg山药汁、2kg罗汉果汁、1kg的番石榴汁、0.4kg的抗坏血酸钠,在1200r/min的捣碎机中持续捣碎20min,制成原料浆液;
③酶处理:向原料浆液中加入0.2kg的果胶酶、0.3kg的纤维素酶、2kg山茶花糜、2kg的牡丹花粉、1kg的醋栗汁、1kg的玫瑰果汁,混合均匀,温度控制为48℃,时间为3.5h;
④调配:向酶处理后的10kg原料浆液中加入4kg果葡糖浆、2kg的麦芽糖醇、2kg的牡丹花汁、1kg的枸杞汁、1kg的白果汁、1kg的黄金果汁、0.5kg的柠檬酸、0.5kg的苹果酸、0.06kg的柠檬酸钠、0.03kg的淀粉、0.02kg的山梨酸钾、0.01kg的羧甲基纤维素、0.01kg黄原胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为73℃,均质压力为48Mpa,均质3次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在116千帕进行脱气23min,将脱气后的混合液倒入真空浓缩机内,在-0.7Mpa、温度为59℃下循环浓缩40min,浓缩至可溶性固形物含量达到73%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨10min,研磨3次后将拐枣桑葚浓缩物进行灌装,灌装温度为90℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用128℃的蒸汽杀菌16s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
有益效果:本发明在原料破碎打浆前将其进行蒸发水分,降低了原料内的水分含量,提高了新鲜原料内糖分的转化,改善成品拐枣桑葚果酱成品的口感,对原料浆液进行复合酶处理,大大提高了原料的利用效率,充分析出原料内的活性物质,提高原料的利用效率,在拐枣桑葚果酱浓缩前进行多次均质,改善了拐枣桑葚果酱的品质与口感,口感酸甜适口、酱体粘稠适度,具有醒酒安神、通利二便、祛风通络、乌发明目、促进消化等功效。
具体实施方式
实施例1:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、枇杷、海棠果,清洗后滤干水分,将拐枣、桑葚分别切块制得拐枣块、桑葚块,取10kg拐枣块、6kg桑葚块、2kg枇杷块、1kg海棠果块混合均匀,制得混合原料,将混合原料放入氯化钠浓度为11%、碳酸氢钠浓度为0.7%的混合溶液中浸泡40min,浸泡后取出将混合原料平铺烘干设备中在65℃恒温条件下进行水分蒸发,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7kg的浓度为4%的富硒水溶液、3kg的苹果汁、2kg山药汁、2kg罗汉果汁、1kg的番石榴汁、0.4kg的抗坏血酸钠,在1200r/min的捣碎机中持续捣碎20min,制成原料浆液;
③酶处理:向原料浆液中加入0.2kg的果胶酶、0.3kg的纤维素酶、2kg山茶花糜、2kg的牡丹花粉、1kg的醋栗汁、1kg的玫瑰果汁,混合均匀,温度控制为48℃,时间为3.5h;
④调配:向酶处理后的10kg原料浆液中加入4kg果葡糖浆、2kg的麦芽糖醇、2kg的牡丹花汁、1kg的枸杞汁、1kg的白果汁、1kg的黄金果汁、0.5kg的柠檬酸、0.5kg的苹果酸、0.06kg的柠檬酸钠、0.03kg的淀粉、0.02kg的山梨酸钾、0.01kg的羧甲基纤维素、0.01kg黄原胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为73℃,均质压力为48Mpa,均质3次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在116千帕进行脱气23min,将脱气后的混合液倒入真空浓缩机内,在-0.7Mpa、温度为59℃下循环浓缩40min,浓缩至可溶性固形物含量达到73%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨10min,研磨3次后将拐枣桑葚浓缩物进行灌装,灌装温度为90℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用128℃的蒸汽杀菌16s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
实施例2:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、沙枣、乌枣、鸡爪梨,清洗后滤干水分,将拐枣、桑葚、沙枣、乌枣、鸡爪梨分别去核切块制得拐枣块、沙枣块、乌枣块、鸡爪梨块,取10kg拐枣块、8kg桑葚块、5kg沙枣块、3kg乌枣块、1kg鸡爪梨块混合均匀,制得混合原料,将混合原料平铺在烘干设备中,48℃条件下进行水分蒸发,含水量蒸发掉混合原料重的24%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入6kg的浓度为4%的维生素C溶液,在1400r/min的捣碎机中持续捣碎15min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.4kg的果胶酶、0.25kg的纤维素酶、3kg莲子汁、2kg的牛油果汁、1kg的沙棘汁、1kg的红薯汁、1kg的紫薯汁,混合均匀,温度控制为46℃,时间为3h;
④调配:向酶处理后的10kg原料浆液中加入4kg的蔗糖、2kg的树莓汁、2kg的红莓汁、2kg的番石榴汁、1kg的嘉宝果汁、1kg的金樱果汁、1kg的刺泡汁、0.7kg的苹果酸、0.05kg的海枣酸钠、0.03kg的淀粉、0.01kg的山梨酸钾、0.02kg的卡拉胶粉、0.02kg黄原胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为71℃,均质压力为52Mpa,均质2次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在113千帕进行脱气20min,将脱气后的混合液倒入真空浓缩机内,在-0.9Mpa、温度为53℃下循环浓缩60min,浓缩至可溶性固形物含量达到71%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨13min,研磨4次后将拐枣桑葚浓缩物进行灌装,灌装温度为65℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用122℃的蒸汽杀菌25s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
实施例3:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、木瓜、软儿梨、牛油果,清洗后滤干水分,将拐枣、桑葚、木瓜、软儿梨、牛油果分别去核切块制得拐枣块、桑葚块、木瓜块、软儿梨块、牛油果块,取11kg拐枣块、5kg桑葚块、3kg木瓜块、1kg软儿梨块、1kg牛油果块混合均匀,制得混合原料,将混合原料放入质量分数为1.8%的亚硫酸氢钠溶液中进行护色处理10min,浸泡后用清水冲洗;
②破碎打浆:向护色处理后的10kg混合原料中加入7kg的浓度为46%的蜂蜜溶液、0.7kg的抗坏血酸钠,在1200r/min的捣碎机中持续捣碎30min,制成原料浆液;
③酶处理:向10kg原料浆液中加入2kg山茶花糜、2kg的牡丹花粉、0.4kg的果胶酶、0.1kg的纤维素酶,混合均匀,温度控制为50℃,时间为2.5h;
④调配:向酶处理后的10kg原料浆液中加入4.7kg果葡糖浆、3.8kg的麦芽糖醇、2.6kg的刺梨汁、2kg的羊奶果汁、1kg的牛蒡汁、1kg蓝莓汁、1kg的山药汁、1kg拐枣汁、0.7kg的苹果酸、0.06kg的柠檬酸钠、0.01kg的山梨酸钾、0.04kg的羧甲基纤维素、0.03kg黄原胶粉、0.01kg卡拉胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为75℃,均质压力为44Mpa,均质5次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在106千帕进行脱气28min,将脱气后的混合液倒入真空浓缩机内,在-0.9Mpa、温度为52℃下循环浓缩60min,浓缩至可溶性固形物含量达到77%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨14min,研磨4次后将拐枣桑葚浓缩物进行灌装,灌装温度为80℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用123℃的蒸汽杀菌14s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
实施例4:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、百香果、黄金果、沙果、金珠果,清洗后滤干水分,将拐枣、桑葚、百香果、黄金果、沙果、金珠果分别去核切块制得拐枣块、桑葚块、百香果块、黄金果块、沙果块、金珠果块,取10kg拐枣块、7kg桑葚块、4kg百香果块、2kg黄金果块、1kg沙果块、1kg金珠果块混合均匀,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17%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入7kg的浓度为55%的蜂蜜溶液、0.4kg的维生素C,于1300r/min,组织捣碎26min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.29kg的果胶酶、0.33kg的纤维素酶、2kg芍药花糜、2kg的枇杷花糜、1kg的龙利叶糜、1kg凤仙花糜、1kg女贞花糜,混合均匀,温度控制为45℃,时间为4h;
④调配:向酶处理后的10kg原料浆液中加入5kg果葡糖浆、2kg的麦芽糖醇、2kg的山茶花汁、2kg的月季花汁、1kg的黑枸杞汁、1kg的蛇莓汁、1kg的海棠果汁、1kg的罗汉果汁、0.7kg的柠檬酸、0.6kg的苹果酸、0.05kg的柠檬酸钠、0.03kg的淀粉、0.01kg的山梨酸钾、0.01kg的羧甲基纤维素、0.01kg魔芋胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为75℃,均质压力为42Mpa,均质3次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在113千帕进行脱气15min,将脱气后的混合液倒入真空浓缩机内,在-1.2Mpa、温度为49℃下循环浓缩70min,浓缩至可溶性固形物含量达到62%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨10min,研磨3次后将拐枣桑葚浓缩物进行灌装,灌装温度为82℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用127℃的蒸汽杀菌18s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
实施例5:
一种拐枣桑葚果酱的制作工艺,其特征在于,所述的制作工艺采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、野落茄、雪莲果、海枣、蓝靛果,清洗后滤干水分,将拐枣、桑葚、野落茄、雪莲果、海枣、蓝靛果分别去核切块制得拐枣块、桑葚块、野落茄块、雪莲果块、海枣块、蓝靛果块,取拐枣块12kg、桑葚块7kg、野落茄块4kg、雪莲果块2kg、海枣块1kg、蓝靛果块1kg混合均匀,制得混合原料,将混合原料放入浓度为14%的氯化钠和浓度为1.7%的碳酸钠混合溶液中浸泡80min,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26%,即可;
②破碎打浆:向水分蒸发后的10kg混合原料中加入6kg的浓度为5%的富硒水溶液、3kg的山苹果汁、2kg荸荠汁、2kg无花果汁、1kg的刺莓汁、1kg的藠头汁、1kg的人心果汁、0.6kg的抗坏血酸钠,在1600r/min的捣碎机中持续捣碎10min,制成原料浆液;
③酶处理:向10kg原料浆液中加入0.8kg的果胶酶、0.34kg的纤维素酶、0.21kg的蛋白酶、2kg红薯叶汁、2kg的霸王花汁、2kg的牵牛花汁、1kg的蔷薇花汁、1kg的嘉宝果汁、1kg葛仙米汁,混合均匀,温度控制为47℃,时间为4h;
④调配:向酶处理后的10kg原料浆液中加入3.9kg果糖、2.8kg的麦芽糖醇、2kg的豆梨汁、1kg的荸荠汁、1kg的菱角汁、1kg玛卡汁、1kg的地果汁、0.7kg的枸橼酸、0.4kg的苹果酸、0.08kg的柠檬酸钠、0.03kg的淀粉、0.04kg的山梨酸钾、0.04kg的羧甲基纤维素、0.03kg黄原胶粉、0.01kg的明胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为68℃,均质压力为45Mpa,均质5次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在110千帕进行脱气30min,将脱气后的混合液倒入真空浓缩机内,在-1.3Mpa、温度为51℃下循环浓缩40min,浓缩至可溶性固形物含量达到62%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨20min,研磨3次后将拐枣桑葚浓缩物进行灌装,灌装温度为81℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用123℃的蒸汽杀菌20s,然后逐渐冷却,制得拐枣桑葚果酱,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)
1.一种拐枣桑葚果酱的制作工艺,其特征在于,采用以下步骤:
①原料预处理:挑选新鲜、完整、无病虫害的拐枣、桑葚、枇杷、海棠果,清洗后滤干水分,将拐枣、桑葚分别切块制得拐枣块、桑葚块,取10kg拐枣块、6kg桑葚块、2kg枇杷块、1kg海棠果块混合均匀,制得混合原料,将混合原料放入氯化钠浓度为11%、碳酸氢钠浓度为0.7%的混合溶液中浸泡40min,浸泡后取出将混合原料平铺烘干设备中在65℃恒温条件下进行水分蒸发,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7kg的浓度为4%的富硒水溶液、3kg的苹果汁、2kg山药汁、2kg罗汉果汁、1kg的番石榴汁、0.4kg的抗坏血酸钠,在1200r/min的捣碎机中持续捣碎20min,制成原料浆液;
③酶处理:向原料浆液中加入0.2kg的果胶酶、0.3kg的纤维素酶、2kg山茶花糜、2kg的牡丹花粉、1kg的醋栗汁、1kg的玫瑰果汁,混合均匀,温度控制为48℃,时间为3.5h;
④调配:向酶处理后的10kg原料浆液中加入4kg果葡糖浆、2kg的麦芽糖醇、2kg的牡丹花汁、1kg的枸杞汁、1kg的白果汁、1kg的黄金果汁、0.5kg的柠檬酸、0.5kg的苹果酸、0.06kg的柠檬酸钠、0.03kg的淀粉、0.02kg的山梨酸钾、0.01kg的羧甲基纤维素、0.01kg黄原胶粉进行混合,搅拌均匀,制得混合液;
⑤均质:将混合液均质处理,温度为73℃,均质压力为48Mpa,均质3次;
⑥脱气、浓缩:将均质后的混合液采用真空脱气机脱气,真空度在116千帕进行脱气23min,将脱气后的混合液倒入真空浓缩机内,在-0.7Mpa、温度为59℃下循环浓缩40min,浓缩至可溶性固形物含量达到73%时,制得刺玫秋梨浓缩物;
⑦匀浆、罐装:将拐枣桑葚浓缩物置于胶体磨中研磨10min,研磨3次后将拐枣桑葚浓缩物进行灌装,灌装温度为90℃,装罐后立即加盖密封;
⑧灭菌:将装罐后的果酱罐放入杀菌箱内,用128℃的蒸汽杀菌16s,然后逐渐冷却,制得拐枣桑葚果酱,低温储藏。
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