CN106579203A - 一种绿茶杨桃低糖果酱及其制作方法 - Google Patents
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Abstract
本发明公开了一种绿茶杨桃低糖果酱及其制作方法,其通过将绿茶、杨桃进行复配,并加入功能性低聚糖,得到一种绿茶杨桃低糖果酱,所得果酱色泽黄绿,含糖量低,具杨桃的香郁与绿茶的青草香,并结合了绿茶、杨桃与功能性低聚糖的营养保健功能,具有去风热、生津止渴、防癌、抗衰老、美容养颜、调节肠道健康、预防龋齿之功效,市场前景广阔。
Description
技术领域
本发明属于食品加工领域,具体涉及一种绿茶杨桃低糖果酱及其制作方法。
背景技术
杨桃(Averrhoa carambola Linn),又名作三廉、阳桃、五棱子、五敛子等,为醉酱草科五敛子属热带常绿乔木,主要分布在我国南方各省。成熟杨桃果实呈青黄色或红黄色,甜酸多汁、风味独特,果实营养丰富,含糖10%、酸0.78%、蛋白质0.71%、脂肪0.75%、纤维1.28%、维生素C(350mg/100g)以及微量的钙、铁、磷等多种矿物质,且其药用价值颇高,具有去风热、生津止渴、解酒毒、止血、拔毒生肌等多种功效。
绿茶是未经发酵制成的茶,保留了鲜叶的天然物质,含有丰富的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分,具有防衰老、防癌、抗癌、杀菌、消炎等特殊功效。但传统冲泡饮茶模式,绿茶中许多营养物质不能被吸收利用,若能将绿茶直接食用,有利于人体充分摄取到绿茶中的多种维生素、矿物质和膳食纤维等营养成分,达到营养健康甚至防病治病的多重功效。
功能性低聚糖是指由2-10个单糖,通过糖苷键聚合而成的一种不消化性糖类,其摄入后不会被人体胃酸胃酶降解,不会被小肠吸收直接进入大肠,因此几乎不会增加血糖和血脂,具有促进有益菌增殖、预防衰老、提高人体免疫力等作用,且其热值低,在提供良好口感的同时,不会造成肥胖等不良后果,可代替蔗糖使用。
本发明通过将杨桃制成低糖果酱,克服了杨桃在贮运加工过程中易损伤、褐变等缺点,并通过添加绿茶和功能性低聚糖,将杨桃、绿茶和功能性低聚糖完美结合,生产出一种营养、健康且具有一定保健功效的低糖绿茶杨桃果酱,实现消费者方便快捷地享用美食的同时还能满足其对于健康营养饮食的诉求。
发明内容
本发明的目的在于提供一种绿茶杨桃低糖果酱及其制作方法,所得果酱含糖量低,具杨桃的香郁与绿茶的青草香,并结合了绿茶、杨桃与功能性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:
一种绿茶杨桃低糖果酱,其所用原料按重量百分数计为:杨桃52%-70%,超微绿茶粉4%-6%,蔗糖20%-35%,低聚异麦芽糖2%-5%,低聚木糖0.5%-3%,柠檬酸0.4%-0.5%,L-抗坏血酸0.2%-0.5%,卡拉胶0.3%-0.5%,各原料重量百分数之和为100%;
所述超微绿茶粉的细度为200目-1000目。
所述绿茶杨桃低糖果酱的制作流程为:选料及前处理→护色预煮→微波热烫→打浆→均质→浓缩→酱体杀菌→灌装→杀菌冷却;其具体操作如下:
1)选料及前处理:采用新鲜无腐烂、无病虫害、无冻伤及机械伤的八至九成熟杨桃,以清水洗净,去芯去籽再除去硬边后,将果肉切块;
2)护色预煮:将配方中一半量的柠檬酸加水配制成质量分数为0.2%的柠檬酸溶液,然后将切好的杨桃果块立即投入所得柠檬酸溶液中浸泡护色5min,以防止果肉氧化褐变;
3)微波热烫:将护色后的杨桃果块捞出,沥干表面水分,然后将杨桃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320W-800W;
4)打浆:将余下的柠檬酸与热烫灭酶后的杨桃果块一同倒入打浆机进行打浆,再过胶体磨磨成细腻果浆;
5)均质;将L-抗坏血酸、超微绿茶粉和配方中70wt%的蔗糖加入果浆中,充分搅拌使物料完全溶解;
6)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22%-25%时,将余下的蔗糖与低聚异麦芽糖、低聚木糖与卡拉胶混匀,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%;
7)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;
8)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;
9)杀菌冷却:采用100℃常压蒸汽灭菌5-12min,灭菌后迅速冷却至室温,即得成品。
本发明的显著优点在于:
(1)本发明制得的果酱呈黄绿色,颜色自然;杨桃的香郁与绿茶的青草香相融为一体,风味爽朗清新;稠度适中,酸甜可口,组织均匀细腻,凝胶性好,无糖、水析出,均匀不流散。
(2)本发明所得果酱结合了绿茶、杨桃与功能性低聚糖的营养保健功能,营养价值高,并具有去风热、生津止渴、防癌、抗衰老、美容养颜、调节肠道健康、预防龋齿之功效。
(3)相比于传统果酱含糖量在65%以上,本发明采用低糖配方,制得低能量并具有一定营养保健功能的低糖果酱。
(4)杨桃果酱在加热过程中容易发生美拉德反应,酱体色泽易褐变,而添加绿茶可以起到护绿、增色的作用,使得到的绿茶杨桃果酱呈黄绿色,色泽自然鲜亮。同时,杨桃本身果香清淡,绿茶滋味清爽、具青草香气,二者相互交融,可起到丰富风味的效果。此外,本发明以超微绿茶粉为原料制备杨桃果酱,除赋予酱体良好的色泽和独特的茶香风味,提升产品的感官品质的效果外,由于绿茶富含天然抗氧化因子茶多酚,可在不额外添加防腐剂的情况下达到良好防腐抑菌的效果,使果酱保质期可达18个月。
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
一种绿茶杨桃低糖果酱,其所用原料按重量百分数计为:杨桃52%,超微绿茶粉(细度为200目)6%,蔗糖35%,低聚异麦芽糖5%,低聚木糖0.5%,柠檬酸0.5%,L-抗坏血酸0.5%,卡拉胶0.5%。
其制备包括如下操作:
1)选料及前处理:采用新鲜无腐烂、无病虫害、无冻伤及机械伤的八成熟杨桃,以清水洗净,去芯去籽再除去硬边后,将果肉切块;
2)护色预煮:将配方中一半量的柠檬酸加水配制成质量分数为0.2%的柠檬酸溶液,然后将切好的杨桃果块立即投入所得柠檬酸溶液中浸泡护色5min,以防止果肉氧化褐变;
3)微波热烫:将护色后的杨桃果块捞出,沥干表面水分,然后将杨桃果块平铺于陶瓷盘中,置于微波炉中热烫灭酶30s,微波功率为320W;
4)打浆:将余下的柠檬酸与热烫灭酶后的杨桃果块一同倒入打浆机进行打浆,再过胶体磨磨成细腻果浆;
5)均质;将L-抗坏血酸、超微绿茶粉和配方中70wt%的蔗糖加入果浆中,充分搅拌使物料完全溶解;
6)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22%时,将余下的蔗糖与低聚异麦芽糖、低聚木糖与卡拉胶混匀,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%;
7)酱体杀菌:将浓缩后的酱体迅速加热至90℃,维持30s进行杀菌;
8)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;
9)杀菌冷却:采用100℃常压蒸汽灭菌12min,灭菌后迅速冷却至室温,即得成品。
实施例2
一种绿茶杨桃低糖果酱,其所用原料按重量百分数计为:杨桃60%,超微绿茶粉(细度为500目)5%,蔗糖30%,低聚异麦芽糖3%,低聚木糖1%,柠檬酸0.4%,L-抗坏血酸0.3%,卡拉胶0.3%。
其制备包括如下操作:
1)选料及前处理:采用新鲜无腐烂、无病虫害、无冻伤及机械伤的九成熟杨桃,以清水洗净,去芯去籽再除去硬边后,将果肉切块;
2)护色预煮:将配方中一半量的柠檬酸加水配制成质量分数为0.2%的柠檬酸溶液,然后将切好的杨桃果块立即投入所得柠檬酸溶液中浸泡护色5min,以防止果肉氧化褐变;
3)微波热烫:将护色后的杨桃果块捞出,沥干表面水分,然后将杨桃果块平铺于陶瓷盘中,置于微波炉中热烫灭酶90s,微波功率为800W;
4)打浆:将余下的柠檬酸与热烫灭酶后的杨桃果块一同倒入打浆机进行打浆,再过胶体磨磨成细腻果浆;
5)均质;将L-抗坏血酸、超微绿茶粉和配方中70wt%的蔗糖加入果浆中,充分搅拌使物料完全溶解;
6)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23%时,将余下的蔗糖与低聚异麦芽糖、低聚木糖与卡拉胶混匀,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%;
7)酱体杀菌:将浓缩后的酱体迅速加热至92℃,维持30s进行杀菌;
8)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;
9)杀菌冷却:采用100℃常压蒸汽灭菌8min,灭菌后迅速冷却至室温,即得成品。
实施例3
一种绿茶杨桃低糖果酱,其所用原料按重量百分数计为:杨桃70%,超微绿茶粉(细度为1000目)4%,蔗糖20%,低聚异麦芽糖2%,低聚木糖3%,柠檬酸0.5%,L-抗坏血酸0.2%,卡拉胶0.3%。
其制备包括如下操作:
1)选料及前处理:采用新鲜无腐烂、无病虫害、无冻伤及机械伤的八成熟杨桃,以清水洗净,去芯去籽再除去硬边后,将果肉切块;
2)护色预煮:将配方中一半量的柠檬酸加水配制成质量分数为0.2%的柠檬酸溶液,然后将切好的杨桃果块立即投入所得柠檬酸溶液中浸泡护色5min,以防止果肉氧化褐变;
3)微波热烫:将护色后的杨桃果块捞出,沥干表面水分,然后将杨桃果块平铺于陶瓷盘中,置于微波炉中热烫灭酶120s,微波功率为640W;
4)打浆:将余下的柠檬酸与热烫灭酶后的杨桃果块一同倒入打浆机进行打浆,再过胶体磨磨成细腻果浆;
5)均质;将L-抗坏血酸、超微绿茶粉和配方中70wt%的蔗糖加入果浆中,充分搅拌使物料完全溶解;
6)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,将余下的蔗糖与低聚异麦芽糖、低聚木糖与卡拉胶混匀,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%;
7)酱体杀菌:将浓缩后的酱体迅速加热至95℃,维持30s进行杀菌;
8)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;
9)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。
本发明制得的果酱呈黄绿色,具杨桃的香郁与绿茶的青草香,风味爽朗清新,稠度适中,酸甜可口,组织均匀细腻,凝胶性好,无糖、水析出,均匀不流散;低糖配方,含糖量22%-45%;而添加绿茶,利用其所含茶多酚为天然抗氧化剂,可使果酱保质期达18个月;且其结合了绿茶、杨桃与功能性低聚糖的营养保健功能,营养价值高,具有去风热、生津止渴、防癌、抗衰老、美容养颜、调节肠道健康、预防龋齿之功效。
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)
1.一种绿茶杨桃低糖果酱,其特征在于:所用原料按重量百分数计为:杨桃52%-70%,超微绿茶粉4%-6%,蔗糖20%-35%,低聚异麦芽糖2%-5%,低聚木糖0.5%-3%,柠檬酸0.4%-0.5%,L-抗坏血酸0.2%-0.5%,卡拉胶0.3%-0.5%,各原料重量百分数之和为100%;
所述超微绿茶粉的细度为200目-1000目。
2.一种如权利要求1所述绿茶杨桃低糖果酱的制作方法,其特征在于:包括以下步骤:
1)选料及前处理:采用新鲜无腐烂、无病虫害、无冻伤及机械伤的八至九成熟杨桃,以清水洗净,去芯去籽再除去硬边后,将果肉切块;
2)护色预煮:将配方中一半量的柠檬酸加水配制成质量分数为0.2%的柠檬酸溶液,然后将切好的杨桃果块立即投入所得柠檬酸溶液中浸泡护色5min,以防止果肉氧化褐变;
3)微波热烫:将护色后的杨桃果块捞出,沥干表面水分,然后将杨桃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320W-800W;
4)打浆:将余下的柠檬酸与热烫灭酶后的杨桃果块一同倒入打浆机进行打浆,再过胶体磨磨成细腻果浆;
5)均质;将L-抗坏血酸、超微绿茶粉和配方中70wt%的蔗糖加入果浆中,充分搅拌使物料完全溶解;
6)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22%-25%时,将余下的蔗糖与低聚异麦芽糖、低聚木糖与卡拉胶混匀,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%;
7)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;
8)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;
9)杀菌冷却:采用100℃常压蒸汽灭菌5-12min,灭菌后迅速冷却至室温,即得成品。
3.根据权利要求2所述绿茶杨桃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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CN109566801A (zh) * | 2018-11-22 | 2019-04-05 | 杭州娃哈哈科技有限公司 | 一种热灌装pet瓶装低热量杨桃奇异果茉莉茶及其制备方法 |
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CN109566801A (zh) * | 2018-11-22 | 2019-04-05 | 杭州娃哈哈科技有限公司 | 一种热灌装pet瓶装低热量杨桃奇异果茉莉茶及其制备方法 |
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