CN106174283A - 一种具有清热解毒功效的籽瓜复合果酱及其制作方法 - Google Patents
一种具有清热解毒功效的籽瓜复合果酱及其制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种具有清热解毒功效的籽瓜复合果酱及其制作方法,果酱由籽瓜50‑80份、陀螺人生果40‑60份、苹果20‑30份、苦瓜10‑20份、山楂10‑20份、金银花5‑7份、甘草3‑5份、大青叶5‑8份、蜂蜜10‑15份、麦芽糖5‑10份、酸奶5‑10份、柠檬酸2‑4份、聚耐氨酸0.1‑1.0份、黄原胶1‑1.5份、食品添加剂0.1‑1.0份制成。将籽瓜、陀螺人生果、苹果进行有效复合制成复合型果酱,营养更加全面、丰富,拓展其深加工技术;几种清火解毒的中药成分结合在一起,与籽瓜、陀螺人生果清热解毒、润肠通便的功效相协同,有效延长了复合果酱的保鲜周期;制作方法操作简单、方便,成本低廉,适于推广应用。
Description
技术领域
本发明属于农副产品加工技术领域,涉及一种果酱,具体指一种具有清热解毒功效的籽瓜复合果酱及其制作方法。
背景技术
果酱,酸甜可口,是西餐、野餐、居家旅行的方便食品,也是糕点、面包、糖果、冰淇淋等食品的夹心原料之一。果酱含有天然果酸,能促进消化液分泌,有增强食欲、帮助消化之功效。果酱还能增加色素,对缺铁性贫血有辅助疗效。果酱含丰富的钾、锌元素,能消除疲劳,增强记忆力,婴幼儿吃果酱可补充钙、磷、预防佝偻病。
籽瓜性温,有暖胃祛寒、滋嫩肌肤、清肾排毒等功效。经化验分析,籽瓜汁中营养丰富而全面,罕有多种天然维生素、全序列氨基酸、活性功能因子、生物碱、瓜氨酸、多肽植物蛋白溶酶以及多种微量元素;以及人体内不能合成的八种必需氨基酸,以及微量元素钾、钠、镁、钙、磷、铁、锌、铜、硒、锰、钴等,在籽瓜汁中都含有。此外,籽瓜还有极高的药用价值,其瓜肉具有止咳祛痰、利尿解温、治疗胃病的特殊功效。现代医学证明,籽瓜汁中含有的维生素族、蛋白酶类、氨基酸、多肽、硒等功能因子,能够调理增强人体免疫功能,提高人体抗病力,溶蚀软化血管,祛除胃寒,净化体内毒素。因而,瓜瓤与液汁是一种良好的保健食品。陀螺人生果原名为香瓜茄,又名长寿果、凤果,是一种高营养水果,果肉清香多汁,腹内无核,风味独特,具有高蛋白、低脂肪、低糖等特点,富含蛋白质、维生素、矿物元素和多种微量元素,其中锌元素含量最高,所含营养成分较高、较全面.食之能补充人体之需要。人参果具有较高的营养保健价值,素有 “生命之火”、“抗癌之王”之王的美誉。其中,陀螺人生果性温、味甘,具有温胃补虚、益气生血、生津消脂、通便润肠之功效。
目前,籽瓜、陀螺人生果的加工利用价值尚未发掘,绝大部分作为水果鲜食,或者是加工成含有大量防腐剂的籽瓜饮品,籽瓜的囊肉未被利用,使得籽瓜和陀螺人生果的深加工以及销路受到很大的限制。因此,加大对籽瓜、陀螺人生果深加工的研究,将带来新的市场效益与前景。
发明内容
针对上述技术问题,本发明提供了一种具有清热解毒功效的籽瓜复合果酱及其制作方法,充分利用了籽瓜、陀螺人生果的功效特性,并协同多种清热去火的中药制剂加强其清热解毒、润肠通便的功效,保全了其营养成分,拓展了籽瓜、陀螺人生果的深加工技术和销路,本果酱具有较长的保质期。
本发明通过以下技术方案来实现上述目的:
一种具有清热解毒功效的籽瓜复合果酱,由以下重量份的原料制成:籽瓜50-80份、陀螺人生果40-60份、苹果20-30份、苦瓜10-20份、山楂10-20份、金银花5-7份、甘草3-5份、大青叶5-8份、蜂蜜10-15份、麦芽糖5-10份、酸奶5-10份、柠檬酸2-4份、聚耐氨酸0.1-1.0份、黄原胶1-1.5份、食品添加剂0.1-1.0份。
作为本案的优化方案,所述食品添加剂为食用色素或/和食用香精。
作为本案的优化方案,所述食用色素为胡萝卜汁或枸杞汁。
作为本案的优化方案,所述食用香精为苹果味、草莓味、甜橙味或绿豆味食用香精中任选一种。
作为本案的优化方案,所述籽瓜70份、陀螺人生果50份、苹果30份、苦瓜10份、山楂15份、金银花6份、甘草3份、大青叶5份、蜂蜜15份、麦芽糖5份、酸奶8份、柠檬酸3份、聚耐氨酸0.5份、黄原胶1.0份、食品添加剂0.5份。
一种具有清热解毒功效的籽瓜复合果酱的制作方法,包括以下步骤:
a将籽瓜、陀螺人生果、苹果、苦瓜用清水洗净,籽瓜去皮去籽后投入打浆机内打成浆泥,苹果、陀螺人生果、苦瓜分别投入打浆机内打成浆泥;
b将陀螺人生果果泥与籽瓜果泥混合搅拌,并将果泥的果肉和果汁分离,果肉放入纱布内,利用果汁反复冲洗,滤出较大颗粒的果皮,并分离出果汁和果泥;苹果泥中加入酸奶,静置10-20min;
c取一半的果汁同柠檬酸一起倒入锅内,置旺火上煮沸,放入蜂蜜和麦芽糖,边加热边搅拌,待糖充分溶化后改用文火煮10-30min,制成糖浆;将剩余果汁同过滤后的籽瓜泥、陀螺人生果泥、苹果泥、苦瓜泥一同放入果酱锅内,用文火煮10-30min;
d将山楂、金银花、甘草、大青叶用4-6倍量的灭菌蒸馏水文火煎煮40-60 min,过滤除渣,收集滤液浸提后浓缩、冷却,得到药汁;
e用少许清水浸泡黄原胶,并上火加热,温度不超过60℃,待明胶充分溶解后,与聚耐氨酸、上述步骤c制成的糖浆、步骤d制成的药汁一同倒入上述的果酱锅内搅拌,同时向锅内加入食用色素或/和食用香精,再煮10-20 min,用小匙取少量果酱,倒入平盘内,若无流散现象,离火冷却后,倒入容器内,加盖密封,冷藏即可。
本发明的有益效果是:
1、本发明将营养富含丰富的籽瓜、陀螺人生果、苹果进行有效复合制成复合型果酱,使得其营养更加全面、丰富,口感更加鲜美香甜爽口,晶莹剔透,同时避免籽瓜、陀螺人生果仅作为水果鲜食的现状,拓展了其深加工技术;
2、充分利用了籽瓜、陀螺人生果高蛋白、低糖,富含多种矿物质和微量元素的功效,口感香甜爽口,酱体晶莹剔透;将几种清火解毒的中药成分有效地结合在一起,与籽瓜、陀螺人生果清热解毒、润肠通便的功效相协同,加强其清热祛火、润肠通便的功效,同时还具有其他治病保健养生等功效;
3、聚耐氨酸与水果中的果醋发生协同作用,加强了聚耐氨酸的抑菌性,有效延长了复合果酱的保鲜周期;
4、果酱的制作方法操作简单、方便,成本低廉,充分、全面的保留了其原有的营养价值,避免了养分破坏和流失,普通家庭即可自行实现,适于推广应用。
具体实施方式
下面将结合实施例对本发明及其效果作进一步阐述。
一种具有清热解毒功效的籽瓜复合果酱,由以下重量份的原料制成:籽瓜50-80份、陀螺人生果40-60份、苹果20-30份、苦瓜10-20份、山楂10-20份、金银花5-7份、甘草3-5份、大青叶5-8份、蜂蜜10-15份、麦芽糖5-10份、酸奶5-10份、柠檬酸2-4份、聚耐氨酸0.1-1.0份、黄原胶1-1.5份、食品添加剂0.1-1.0份;优选地,籽瓜70份、陀螺人生果50份、苹果30份、苦瓜10份、山楂15份、金银花6份、甘草3份、大青叶5份、蜂蜜15份、麦芽糖5份、酸奶8份、柠檬酸3份、聚耐氨酸0.5份、黄原胶1.0份、食品添加剂0.5份。将营养富含丰富的籽瓜、陀螺人生果、苹果进行有效复合制成复合型果酱,使得其营养更加全面、丰富,口感更加鲜美;苦瓜气味苦、性寒,入心、肝、脾、肺经具有清暑解渴、降血压、血脂;金银花具有清热解毒、疏散风热的功能,临床主要用于痈肿疔疮,喉痹,丹毒,清热血痢,风热感冒,温病发热等症;甘草和大青叶同样是清火解毒的良药。
优选地,聚耐氨酸是一种抑菌剂,对兰氏阳性菌和阴性菌都有很强的抑菌特性,还具有一定的抗噬菌体作用;其与果醋中的醋等其他酸性物质有协同作用,效果很好,所以均有很好的保险作用,能有效延长果酱的保鲜周期;因此,本复合果酱中还加入有酸奶5-10份,酸奶与苹果泥混合、静置,促进苹果果醋的形成,促进聚耐氨酸的保鲜效果。食品添加剂为食用色素或/和食用香精,以增加果酱的色香味,增加人们的食欲;食用色素为胡萝卜汁或枸杞汁等天然色素,避免食用较多人工色素等添加剂对人身健康造成损害;食用香精为苹果味、草莓味、甜橙味或绿豆味食用香精中任选一种,因籽瓜含糖量较低,且口味较为清淡可口,大多数小孩子可能不喜,通过添加不同口味的食用香精以拓展其口味,扩大食用人群;原料均选用纯天然的食材,属于绿色食品,符合目前人们对食品健康的要求。
一种具有清热解毒功效的籽瓜复合果酱的制作方法,本方法操作简单、合理,成本低廉,能充分、全面的保留其原有的营养价值,避免了养分破坏和流失,具体包括以下步骤:
a将籽瓜、陀螺人生果、苹果、苦瓜用清水洗净,籽瓜去皮去籽后投入打浆机内打成浆泥,苹果、陀螺人生果、苦瓜分别投入打浆机内打成浆泥;
b将陀螺人生果果泥与籽瓜果泥混合搅拌,并将果泥的果肉和果汁分离,果肉放入纱布内,利用果汁反复冲洗,滤出较大颗粒的果皮,并分离出果汁和果泥;苹果泥中加入酸奶,静置10-20min,以发酵出大量的果酸、果醋;因陀螺人生果爽口多汁,利用果汁反复冲洗果肉滤去果皮,在果酱的制作过程中避免水的加入,避免养分被稀释,以及在后续加热过程中出现养分流失,较全面的保留了籽瓜内的营养成分;
c取一半的果汁同柠檬酸一起倒入锅内,置旺火上煮沸,放入蜂蜜和麦芽糖,边加热边搅拌,待糖充分溶化后改用文火煮10-30min,制成糖浆;同样地利用果汁融化糖分,制作糖浆,避免了养分稀释、流失;将剩余果汁同过滤后的籽瓜泥、陀螺人生果泥、苹果泥、苦瓜泥一同放入果酱锅内,用文火煮10-30min;
d将山楂、金银花、甘草、大青叶用4-6倍量的灭菌蒸馏水文火煎煮40-60 min,过滤除渣,收集滤液浸提后浓缩、冷却,得到药汁;
e用少许清水浸泡黄原胶,并上火加热,温度不超过60℃,待明胶充分溶解后,与聚耐氨酸、上述步骤c制成的糖浆、步骤d制成的药汁一同倒入上述的果酱锅内搅拌,同时向锅内加入食用色素或/和食用香精,食用色素为胡萝卜汁或枸杞汁等天然色素,食用香精为苹果味、草莓味、甜橙味或绿豆味食用香精中任选一种,再煮10-20 min,用小匙取少量果酱,倒入平盘内,若无流散现象,离火冷却后,倒入容器内,加盖密封,冷藏即可。
以上实施例仅是示例性的,并不会局限本发明,应当指出对于本领域的技术人员来说,在本发明所提供的技术启示下,所做出的其它等同变型和改进,均应视为本发明的保护范围。
Claims (6)
1.一种具有清热解毒功效的籽瓜复合果酱,其特征在于:由以下重量份的原料制成:籽瓜50-80份、陀螺人生果40-60份、苹果20-30份、苦瓜10-20份、山楂10-20份、金银花5-7份、甘草3-5份、大青叶5-8份、蜂蜜10-15份、麦芽糖5-10份、酸奶5-10份、柠檬酸2-4份、聚耐氨酸0.1-1.0份、黄原胶1-1.5份、食品添加剂0.1-1.0份。
2.根据权利要求1所述的一种具有清热解毒功效的籽瓜复合果酱,其特征在于:所述食品添加剂为食用色素或/和食用香精。
3.根据权利要求2所述的一种具有清热解毒功效的籽瓜复合果酱,其特征在于:所述食用色素为胡萝卜汁或枸杞汁。
4.根据权利要求2所述的一种具有清热解毒功效的籽瓜复合果酱,其特征在于:所述食用香精为苹果味、草莓味、甜橙味或绿豆味食用香精中任选一种。
5.根据权利要求1所述的一种具有清热解毒功效的籽瓜复合果酱,其特征在于:籽瓜70份、陀螺人生果50份、苹果30份、苦瓜10份、山楂15份、金银花6份、甘草3份、大青叶5份、蜂蜜15份、麦芽糖5份、酸奶8份、柠檬酸3份、聚耐氨酸0.5份、黄原胶1.0份、食品添加剂0.5份。
6.根据权利要求1-5任一所述的一种具有清热解毒功效的籽瓜复合果酱的制作方法,其特征在于,具体包括以下步骤:
a将籽瓜、陀螺人生果、苹果、苦瓜用清水洗净,籽瓜去皮去籽后投入打浆机内打成浆泥,苹果、陀螺人生果、苦瓜分别投入打浆机内打成浆泥;
b将陀螺人生果果泥与籽瓜果泥混合搅拌,并将果泥的果肉和果汁分离,果肉放入纱布内,利用果汁反复冲洗,滤出较大颗粒的果皮,并分离出果汁和果泥;苹果泥中加入酸奶,静置10-20min;
c取一半的果汁同柠檬酸一起倒入锅内,置旺火上煮沸,放入蜂蜜和麦芽糖,边加热边搅拌,待糖充分溶化后改用文火煮10-30min,制成糖浆;将剩余果汁同过滤后的籽瓜泥、陀螺人生果泥、苹果泥、苦瓜泥一同放入果酱锅内,用文火煮10-30min;
d将山楂、金银花、甘草、大青叶用4-6倍量的灭菌蒸馏水文火煎煮40-60 min,过滤除渣,收集滤液浸提后浓缩、冷却,得到药汁;
e用少许清水浸泡黄原胶,并上火加热,温度不超过60℃,待明胶充分溶解后,与聚耐氨酸、上述步骤c制成的糖浆、步骤d制成的药汁一同倒入上述的果酱锅内搅拌,同时向锅内加入食用色素或/和食用香精,再煮10-20 min,用小匙取少量果酱,倒入平盘内,若无流散现象,离火冷却后,倒入容器内,加盖密封,冷藏即可。
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