CN106579202A - 一种含白茶的凤梨西番莲低糖果酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种含白茶的凤梨西番莲低糖果酱及其制作方法,其在将凤梨、西番莲配合制备果酱的基础上,通过加入白茶及功能性低聚糖,得到一种含白茶的低糖果酱,所得果酱色泽金黄,具鲜爽的白茶香与凤梨和西番莲的果香,风味独特;且其结合了凤梨、西番莲及白茶、低聚糖的营养保健功能,营养价值高,具有促进消化、消火止咳、消炎解毒、降压减脂、消除疲劳等功效,市场前景广阔。
Description
技术领域
本发明属于食品加工领域,具体涉及一种含白茶的凤梨西番莲低糖果酱及其制作方法。
背景技术
西番莲又名百香果,因为其含有135种以上芳香物,集中了热带、亚热带绝大部分果实的香味,是著名的热带亚热带特色浆果。西番莲营养价值很高,含有17种人体必需的氨基酸以及蛋白质、还原糖、维生素和钙、铁等高达160多种化合物,还具有抗菌抗炎、抗焦虑、镇定、抗氧化、抗肿瘤及清热降火、止咳化痰等功能。
凤梨,又名菠萝,其营养丰富,含有丰富的蛋白质、粗纤维、果糖、葡萄糖、氨基酸、有机酸、磷、铁、钙、胡萝卜素及多种维生素等营养物质。凤梨具有很好的食疗作用和保健作用,其富含的菠萝蛋白酶具有溶解血栓的作用,有利于降低心脏病人的死亡率。同时,凤梨中含有丰富的膳食纤维,膳食纤维体积较大,吸附性好,能够帮助人体肠胃消化,有效预防和缓解便秘等症状。凤梨中还含有大量的糖、盐及酶,具有利尿、消肿的功能。经常服用新鲜的凤梨汁还可以治疗咳嗽、痰多、高血压、肾炎、水肿等症。
白茶是我国传统六大茶类之一,属轻微发酵茶,成茶色泽银白灰绿,外表满披白毫,故称白茶。近年来,随着消费者对白茶认知程度不断加深,白茶销售量呈现增长趋势。白茶的氨基酸、黄酮类和可溶性糖在六大茶类中最高,自由基含量最低,常饮白茶可以提高机体免疫干扰素含量,且白茶具有很好的杀菌效果,杀菌效果高于绿茶,在抗氧化、抗衰老,抑制皮肤癌方面具有很好作用。白茶是茶之瑰宝,药效性能很好。研究实践表明,白茶具有解酒醒酒、清热润肺、平肝益血、消炎解毒、降压减脂、消除疲劳等功效,尤其针对烟酒过度、油腻过多、肝火过旺引起的身体不适、消化功能障碍等症,具有独特、灵妙的保健作用。
本发明将白茶加入凤梨百香果复合果酱中,同时添加功能性低聚糖,生产出一种营养丰富同时具备一定保健功效的新型低糖复合茶果酱,其以果酱为载体,赋予白茶全新的消费方式,变喝茶为吃茶,实现了全茶利用,不仅改善了果酱的风味和品质,还增加了果酱的营养保健价值,且更加方便快捷,而目前尚未见将白茶与果酱复配制备的产品及其工艺研究的报道。
发明内容
本发明的目的在于提供一种含白茶的凤梨西番莲低糖果酱及其制作方法,所得果酱色泽金黄,具鲜爽的白茶香与凤梨和西番莲的果香,且其结合了凤梨、西番莲及白茶、低聚糖的营养保健功能,市场前景广阔。
为实现上述目的,本发明采用如下技术方案:
一种含白茶的凤梨西番莲低糖果酱,其所用原料按重量百分数计为:凤梨55-65%,西番莲20%,白茶2.5%-4.5%,蔗糖3%-16%,低聚异麦芽糖3%-5%,低聚木糖0.5%-3%,苹果酸0.5%-1.3%,黄原胶0.3%-0.5%,各原料重量百分数之和为100%。
所述含白茶的凤梨西番莲低糖果酱的制作方法包括以下步骤:
1)选料及原料预处理:采用新鲜无腐烂、无病虫害的八至九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后切块;选择无腐烂、充分成熟的西番莲,清洗后切分去籽,收集果肉果汁备用;将白茶经初粉碎、过筛、去梗后超微粉碎,得到200目-1000目的超微白茶粉备用;
2)微波热烫:将凤梨果块平铺于陶瓷盘中,置于微波炉中热烫灭酶30s-120s,微波功率为240W-800W。
3)打浆:将热烫灭酶后的凤梨与步骤1)收集的西番莲果肉果汁混合,加入苹果酸共同打浆后,再过胶体磨磨成细腻果浆;
4)均质;将超微白茶粉与配方中70wt%的蔗糖加入步骤3)所得果浆中,充分搅拌使物料完全溶解;
5)浓缩:将均质后的浆液于45-50℃、0.01MPa条件下进行低温真空浓缩,以保持产品营养成分及风味,为便于水分蒸发,当浆液浓缩至可溶性固形物含量为25%时,将余下的蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混匀,用少量50-60℃的水溶解调匀后加入浆液中,再继续浓缩至浆液中可溶性固形物含量达到35%-45%;
6)酱体杀菌:将浓缩后的酱体迅速加热至90-95℃,维持30s进行杀菌;
7)灌装:将玻璃罐预先用60-70℃的热水烫洗,以防止灌酱时玻璃瓶突然受热破损;然后将杀菌后的果酱灌入玻璃罐中,灌装时,果酱温度应不低于85℃并适当灌满,否则会影响罐头真空度;然后在80℃以上进行封罐,剔除密封不合格的产品;
8)杀菌冷却:采用100℃常压蒸汽灭菌5-15min,灭菌后迅速冷却至室温,即得成品。
白茶中茶氨酸、咖啡碱、黄酮类和可溶性糖等品质成分含量为六大茶类中最高。本发明在凤梨西番莲酱加工过程中,添加超微白茶粉,一是利用白茶鲜甜滋味和高鲜香味,结合凤梨、西番莲果酱浓郁果香,以白茶鲜香凸显凤梨与西番莲的果香,而若添加高香红茶或具青草香气的绿茶,由于西番莲与凤梨本身果香浓郁,容易掩盖其风味;二是利用白茶中的天然抗氧化剂茶多酚起到防腐抑菌作用,使产品保质期可达16个月;三是结合凤梨、西番莲和白茶三者的营养、保健功能,充分发挥凤梨、西番莲和白茶对人体的作用,达到营养保健、抗菌消炎、降压减脂的效果。
本发明的显著优点在于:
(1)本发明制得的果酱呈金黄色,颜色自然;鲜爽的白茶香与凤梨和西番莲的果香结合,风味独特、沁人心脾;稠度适中,甜而不腻,组织均匀,凝胶性好,无糖、水析出,均匀不流散。
(2)本发明所得复合果酱在利用凤梨、西番莲的基础上,还结合了白茶、低聚糖的营养保健功能,其营养价值高,具有促进消化、消火止咳、消炎解毒、降压减脂、消除疲劳等功效。
(3)本发明联合使用低聚异麦芽糖和低聚木糖,其作为体内双歧杆菌、乳酸杆菌等肠道益生菌的增殖因子,能够调节肠道健康;且在预防龋齿、促进营养元素吸收、保护肝脏等方面具有一定作用。
(4)相比于传统果酱,本发明采用低糖工艺进行制备果酱产品,以适应市场对食品低糖、低热、低脂的消费理念,适合肥胖、高血糖、糖尿病患者适当食用,营养健康。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
一种含白茶的凤梨西番莲低糖果酱,其所用原料按重量百分数计为:凤梨65%,西番莲20%,白茶4.5%,蔗糖3%,低聚异麦芽糖3%,低聚木糖3%,苹果酸1.2%,黄原胶0.3%。
其制作方法包括以下步骤:
1)选料及原料预处理:采用新鲜无腐烂、无病虫害的八成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后切块;选择无腐烂、充分成熟的西番莲,清洗后切分去籽,收集果肉果汁备用;将白茶经初粉碎、过筛、去梗后超微粉碎,得到200目的超微白茶粉备用;
2)微波热烫:将凤梨果块平铺于陶瓷盘中,置于微波炉中热烫灭酶30s,微波功率800W。
3)打浆:将热烫灭酶后的凤梨与步骤1)收集的西番莲果肉果汁混合,加入苹果酸共同打浆后,再过胶体磨磨成细腻果浆;
4)均质;将超微白茶粉与配方中70wt%的蔗糖加入步骤3)所得果浆中,充分搅拌使物料完全溶解;
5)浓缩:将均质后的浆液于45℃、0.01MPa条件下进行低温真空浓缩,以保持产品营养成分及风味,为便于水分蒸发,当浆液浓缩至可溶性固形物含量为25%时,将余下的蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混匀,用少量50℃的水溶解调匀后加入浆液中,再继续浓缩至浆液中可溶性固形物含量达到35%;
6)酱体杀菌:将浓缩后的酱体迅速加热至90℃,维持30s进行杀菌;
7)灌装:将玻璃罐预先用60℃的热水烫洗,以防止灌酱时玻璃瓶突然受热破损;然后将杀菌后的果酱灌入玻璃罐中,灌装时,果酱温度应不低于85℃并适当灌满,否则会影响罐头真空度;然后在80℃以上进行封罐,剔除密封不合格的产品;
8)杀菌冷却:采用100℃常压蒸汽灭菌5min,灭菌后迅速冷却至室温,即得成品。
实施例2
一种含白茶的凤梨西番莲低糖果酱,其所用原料按重量百分数计为:凤梨55%,西番莲20%,白茶2.5%,蔗糖16%,低聚异麦芽糖5%,低聚木糖0.5%,苹果酸0.7%,黄原胶0.3%。
其制作方法包括以下步骤:
1)选料及原料预处理:采用新鲜无腐烂、无病虫害的八成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后切块;选择无腐烂、充分成熟的西番莲,清洗后切分去籽,收集果肉果汁备用;将白茶经初粉碎、过筛、去梗后超微粉碎,得到500目的超微白茶粉备用;
2)微波热烫:将凤梨果块平铺于陶瓷盘中,置于微波炉中热烫灭酶60s,微波功率480W;
3)打浆:将热烫灭酶后的凤梨与步骤1)收集的西番莲果肉果汁混合,加入苹果酸共同打浆后,再过胶体磨磨成细腻果浆;
4)均质;将超微白茶粉与配方中70wt%的蔗糖加入步骤3)所得果浆中,充分搅拌使物料完全溶解;
5)浓缩:将均质后的浆液于48℃、0.01MPa条件下进行低温真空浓缩,以保持产品营养成分及风味,为便于水分蒸发,当浆液浓缩至可溶性固形物含量为25%时,将余下的蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混匀,用少量55℃的水溶解调匀后加入浆液中,再继续浓缩至浆液中可溶性固形物含量达到40%;
6)酱体杀菌:将浓缩后的酱体迅速加热至92℃,维持30s进行杀菌;
7)灌装:将玻璃罐预先用65℃的热水烫洗,以防止灌酱时玻璃瓶突然受热破损;然后将杀菌后的果酱灌入玻璃罐中,灌装时,果酱温度应不低于85℃并适当灌满,否则会影响罐头真空度;然后在80℃以上进行封罐,剔除密封不合格的产品;
8)杀菌冷却:采用100℃常压蒸汽灭菌10min,灭菌后迅速冷却至室温,即得成品。
实施例3
一种含白茶的凤梨西番莲低糖果酱,其所用原料按重量百分数计为:凤梨60%,西番莲20%,白茶3%,蔗糖11%,低聚异麦芽糖4%,低聚木糖1%,苹果酸0.5%,黄原胶0.5%。
其制作方法包括以下步骤:
1)选料及原料预处理:采用新鲜无腐烂、无病虫害的九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后切块;选择无腐烂、充分成熟的西番莲,清洗后切分去籽,收集果肉果汁备用;将白茶经初粉碎、过筛、去梗后超微粉碎,得到1000目的超微白茶粉备用;
2)微波热烫:将凤梨果块平铺于陶瓷盘中,置于微波炉中热烫120s,微波功率240W;
3)打浆:将热烫灭酶后的凤梨与步骤1)收集的西番莲果肉果汁混合,加入苹果酸共同打浆后,再过胶体磨磨成细腻果浆;
4)均质;将超微白茶粉与配方中70wt%的蔗糖加入步骤3)所得果浆中,充分搅拌使物料完全溶解;
5)浓缩:将均质后的浆液于50℃、0.01MPa条件下进行低温真空浓缩,以保持产品营养成分及风味,为便于水分蒸发,当浆液浓缩至可溶性固形物含量为25%时,将余下的蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混匀,用少量60℃的水溶解调匀后加入浆液中,再继续浓缩至浆液中可溶性固形物含量达到45%;
6)酱体杀菌:将浓缩后的酱体迅速加热至95℃,维持30s进行杀菌;
7)灌装:将玻璃罐预先用70℃的热水烫洗,以防止灌酱时玻璃瓶突然受热破损;然后将杀菌后的果酱灌入玻璃罐中,灌装时,果酱温度应不低于85℃并适当灌满,否则会影响罐头真空度;然后在80℃以上进行封罐,剔除密封不合格的产品;
8)杀菌冷却:采用100℃常压蒸汽灭菌15min,灭菌后迅速冷却至室温,即得成品。
本发明制得的果酱呈金黄色,具鲜爽的白茶香与凤梨和西番莲的果香,风味独特、沁人心脾,甜而不腻,稠度适中,组织均匀,凝胶性好,无糖、水析出,均匀不流散;低糖配方,含糖量22%-45%;并利用白茶中的茶多酚为天然抗氧化剂,使产品保质期可达16个月;且其在利用凤梨、西番莲的基础上,还结合了白茶、低聚糖的营养保健功能,营养价值高,具有促进消化、消火止咳、消炎解毒、降压减脂、消除疲劳等功效。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种含白茶的凤梨西番莲低糖果酱,其特征在于:所用原料按重量百分数计为:凤梨55-65%,西番莲20%,白茶2.5%-4.5%,蔗糖3%-16%,低聚异麦芽糖3%-5%,低聚木糖0.5%-3%,苹果酸0.5%-1.3%,黄原胶0.3%-0.5%,各原料重量百分数之和为100%。
2.一种如权利要求1所述含白茶的凤梨西番莲低糖果酱的制作方法,其特征在于:包括以下步骤:
1)选料及原料预处理:采用新鲜无腐烂、无病虫害的八至九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后切块;选择无腐烂、充分成熟的西番莲,清洗后切分去籽,收集果肉果汁备用;将白茶经初粉碎、过筛、去梗后超微粉碎,得到200目-1000目的超微白茶粉备用;
2)微波热烫:将凤梨果块平铺于陶瓷盘中,置于微波炉中热烫灭酶30s-120s,微波功率为240W-800W;
3)打浆:将热烫灭酶后的凤梨与步骤1)收集的西番莲果肉果汁混合,加入苹果酸共同打浆后,再过胶体磨磨成细腻果浆;
4)均质;将超微白茶粉与配方中70wt%的蔗糖加入步骤3)所得果浆中,充分搅拌使物料完全溶解;
5)浓缩:将均质后的浆液于45-50℃、0.01MPa条件下进行低温真空浓缩,当浆液浓缩至可溶性固形物含量为25%时,将余下的蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混匀,用50-60℃的水溶解调匀后加入浆液中,再继续浓缩至浆液中可溶性固形物含量达到35%-45%;
6)酱体杀菌:将浓缩后的酱体迅速加热至90-95℃,维持30s进行杀菌;
7)灌装:将杀菌后的果酱灌入预先用60-70℃的热水烫洗过的玻璃罐中,然后在80℃以上进行封罐,剔除密封不合格的产品;
8)杀菌冷却:采用100℃常压蒸汽灭菌5-15min,灭菌后迅速冷却至室温,即得成品。
3.根据权利要求2所述含白茶的凤梨西番莲低糖果酱的制作方法,其特征在于:灌装时,果酱温度应不低于85℃。
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