CN106213367A - 一种长保质期的人生果果酱及其制作方法 - Google Patents
一种长保质期的人生果果酱及其制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L3/3454—Preservation 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/3454—Preservation 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
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- A23L3/3526—Organic compounds containing nitrogen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/3454—Preservation 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
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- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
本发明公开了一种长保质期的人生果果酱及其制作方法,其中果酱由以下重量份的原料制成人生果80‑100份、蜂蜜10‑20份、麦芽糖10‑15份、鲜柠檬汁2‑4份、防腐保鲜剂0.01‑0.1份、食品添加剂0.1‑1.0份。本发明将富含丰富营养的人生果制作成果酱,避免人生果仅作为水果鲜食的现状,拓展了其深加工技术,填补了现有技术的空白;充分利用了人生果高蛋白、低糖,富含多种矿物质和微量元素的功效;还具有明显的抑菌保鲜作用,从本质上延长了果酱的保质期;人生果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。
Description
技术领域
本发明属于农副产品加工技术领域,涉及一种果酱及其制作工艺,具体指一种人生果果酱及其制作方法。
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。
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。目前,人生果的加工利用价值尚未发掘,绝大部分作为水果鲜食,又因人生果的保鲜期较短,造成人生果的深加工以及销路受到很大的限制。因此,加大对人生果深加工的研究,将带来新的市场效益与前景。
目前,果酱类食品的保质期通常为半年至一年左右。为了牟取暴利,绝大部分商家为了延长果酱的保存期和上架期,通常会在果酱中加入超标的化学类食品防腐剂,经过长期的实验和应用可知,长期食入或超标食入大量的化学类防腐剂将影响人体身体健康。除此之外,食物久放变味、变质,是因为细菌、霉菌、酵母菌等微生物繁殖,分解食物成分,分泌有毒物质。因此,要延长食品保质期,防止食品腐败变质,重点就要抑制细菌、霉菌、酵母菌等微生物繁殖。
发明内容
针对上述技术问题,本发明提供了一种长保质期的人生果果酱及其制作方法,以填补现有技术的空白,充分、全面的保持了人生果的养分,拓展了人生果的深加工技术和人生果的销路,还具有明显的抑菌保鲜作用,从本质上延长了果酱的保质期。
本发明通过以下技术方案来实现上述目的:
一种长保质期的人生果果酱,由以下重量份的原料制成:人生果80-100份、蜂蜜10-20份、麦芽糖10-15份、鲜柠檬汁2-4份、防腐保鲜剂0.01-0.1份、食品添加剂0.1-1.0份。
作为本案的优化方案,所述防腐保鲜剂各组分的重量百分比为:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.5%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足。
作为本案的优化方案,所述聚赖氨酸选用ε-聚赖氨酸。
作为本案的优化方案,所述防腐保鲜剂的制作方法,具体包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
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,所述人生果80份、蜂蜜15份、麦芽糖10份、鲜柠檬汁2.0份、防腐保鲜剂0.08份、食品添加剂0.5份。
一种长保质期的人生果果酱的制作方法,包括以下步骤:
a将人生果用清水洗净,入捣碎机内捣成泥状;
b将捣碎的人生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,留细嫰果肉和果汁;
c取一半的果汁同鲜柠檬汁一起倒入锅内,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果肉一起放入果酱锅内,用文火煮10-30min;
d将上述步骤c中制成的糖浆倒入上述的果酱锅内搅拌,同时向锅内加入防腐保鲜剂、食用色素或/和食用香精,搅拌使其充分溶解,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、本发明将富含丰富营养的人生果制作成果酱,香甜爽口,晶莹剔透,避免人生果仅作为水果鲜食的现状,拓展了其深加工技术,填补了现有技术的空白;
2、本发明中的防腐保鲜剂将聚赖氨酸作为有效成分,具有良好的抗菌活性和热稳定性,同时具有一定的抗噬菌体能力,聚赖氨酸对大多数真菌及某些病毒均有强烈的抑制作用,防止了食品因细菌等微生物的繁殖而腐败变质,从本质上延长了食品的保质期;并与果醋中的醋酸等酸性物质、其他酸性抑菌剂发生协同作用,加强抑菌保鲜效果;安全、无毒、绿色、无残留,明显减少了添加剂的加入量,有效延长了果酱的保质期;
3、充分利用了人生果高蛋白、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,有效延长了人生果的保鲜周期;
4、人生果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。
一种长保质期的人生果果酱,由以下重量份的原料制成:人生果80-100份、蜂蜜10-20份、麦芽糖10-15份、鲜柠檬汁2-4份、防腐保鲜剂0.01-0.1份、食品添加剂0.1-1.0份;优选地,人生果80份、蜂蜜15份、麦芽糖10份、鲜柠檬汁2.0份、防腐保鲜剂0.08份、食品添加剂0.5份。其中,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,因人生果含糖量较低,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。
优选地,所述防腐保鲜剂各组分的重量百分比为:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.5%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足;其中聚赖氨酸选用ε-聚赖氨酸。所述防腐保鲜剂的制作方法,具体包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
本发明将聚赖氨酸作为防腐保鲜剂的有效成分,优选ε-聚赖氨酸(ε-PL)。首先,聚赖氨酸作为一种天然食品防腐剂,具有良好的抗菌活性和热稳定性,聚赖氨酸对于大多数G+、G-细菌、真菌及某些病毒具有强烈的抑制作用,同时具有一定的抗噬菌体能力,防止了食品因细菌等微生物的繁殖而腐败变质,从本质上延长了食品的保质期。此外,聚赖氨酸具有很高的安全性:小鼠急性口服毒理学研究表明了聚赖氨酸无毒性;细菌恢复突变测定表明聚赖氨酸无致突变性;14C-标记的ε-聚赖氨酸的吸收、分布、代谢和排泄研究(ADME)表明,聚赖氨酸在肠胃中的吸收极差,经168小时的排泄,放射性全部消失,通过自动放射能照仪观察,聚赖氨酸在各组织和器官中没有积累;上述实验均表面聚赖氨酸的无毒性与使用安全性,进一步保证了食品安全,将其作为食品防腐保鲜剂不但具有良好的防腐保鲜功能,而且安全、无毒、无残留。防腐保鲜剂中加入苹果醋,聚赖氨酸能与果醋中的醋酸等酸性物质发生协同作用,能进一步加强抑菌效果;向果醋溶液中加入缓慢加入聚赖氨酸使其充分溶解,对食品的口感不会产生任何影响。山梨酸钾是很安全的防腐剂,经常用于饮料、葡萄酒、果脯、罐头、酱油、醋、面酱、果酱、酱菜等食品;山梨酸钾为酸性防腐剂,具有较高的抗菌性能,对细菌、霉菌、酵母菌均有抑制作用;实验表明,聚赖氨酸与其他酸性抑菌剂一同使用能够明显增强抑菌性,达到更长的食品保质期。茶多酚(Tea Polyphenols)是茶叶中多酚类物质的总称,包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等,其中以黄烷醇类物质(儿茶素)最为重要;茶多酚又称茶鞣或茶单宁,是形成茶叶色香味的主要成份之一,也是茶叶中有保健功能的主要成份之一。研究表明,茶多酚等活性物质具解毒和抗辐射作用,能有效地阻止放射性物质侵入骨髓,并可使锶90和钴60迅速排出体外,被健康及医学界誉为“辐射克星”,能够缓解化学物质在人体产生辐射,是一种绿色保健添加剂。本发明以聚赖氨酸为有效成分,同时添加多种抑菌防腐剂,安全、无毒、绿色、无残留,具有很好的抑菌保鲜作用,从本质上延长了食品的保质期,可延长果酱保质期半年左右。
一种长保质期的人生果果酱的制作方法,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将人生果用清水洗净,入捣碎机内捣成泥状;
b将捣碎的人生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,留细嫰果肉和果汁;因人生果果肉爽口多汁,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,较全面的保留了人生果内的营养成分;
c取一半的果汁同鲜柠檬汁一起倒入锅内,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果肉一起放入果酱锅内,用文火煮10-30min;
d将上述步骤c中制成的糖浆倒入上述的果酱锅内搅拌,同时向锅内加入防腐保鲜剂、食用色素或/和食用香精,搅拌使其充分溶解,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 (9)
1.一种长保质期的人生果果酱,其特征在于:由以下重量份的原料制成:人生果80-100份、蜂蜜10-20份、麦芽糖10-15份、鲜柠檬汁2-4份、防腐保鲜剂0.01-0.1份、食品添加剂0.1-1.0份。
2.根据权利要求1所述的一种长保质期的人生果果酱,其特征在于:所述防腐保鲜剂各组分的重量百分比为:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.5%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足。
3.根据权利要求2所述的一种长保质期的人生果果酱,其特征在于:所述聚赖氨酸选用ε-聚赖氨酸。
4.根据权利要求2所述的一种长保质期的人生果果酱,其特征在于:所述防腐保鲜剂的制作方法,具体包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
5.根据权利要求1所述的一种长保质期的人生果果酱,其特征在于:所述食品添加剂为食用色素或/和食用香精。
6.根据权利要求5所述的一种长保质期的人生果果酱,其特征在于:所述食用色素为胡萝卜汁或枸杞汁。
7.根据权利要求5所述的一种长保质期的人生果果酱,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。
8.根据权利要求1所述的一种长保质期的人生果果酱,其特征在于:所述人生果80份、蜂蜜15份、麦芽糖10份、鲜柠檬汁2.0份、防腐保鲜剂0.08份、食品添加剂0.5份。
9.根据权利要求1-8任一所述的一种长保质期的人生果果酱的制作方法,其特征在于,具体包括以下步骤:
a将人生果用清水洗净,入捣碎机内捣成泥状;
b将捣碎的人生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,留细嫰果肉和果汁;
c取一半的果汁同鲜柠檬汁一起倒入锅内,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果肉一起放入果酱锅内,用文火煮10-30min;
d将上述步骤c中制成的糖浆倒入上述的果酱锅内搅拌,同时向锅内加入防腐保鲜剂、食用色素或/和食用香精,搅拌使其充分溶解,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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