CN106615556A - 一种柚子硬糖及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
本发明公开了一种柚子硬糖及其制备方法,所述柚子硬糖由以下重量份的原料组成:柚子30‑40份、白砂糖35‑50份、淀粉糖浆10‑15份、蜂蜜8‑10份、奶油8‑10份、炼乳15‑20份、盐1‑2份、柠檬酸2‑3份、乳化剂0.1份;利用糖渍的方法将柚子皮的苦涩味去除,并激发出柚子的清香;使用整个柚子,高效地利用了柚子的食用价值和营养价值,经过熬糖、真空熬糖、剪切、拉条等工艺步骤,即可制得营养丰富的柚子硬糖。
Description
技术领域
本发明涉及食品领域,特别是一种柚子硬糖及其制备方法。
背景技术
在常规的水果硬糖加工中,为了使糖果具有水果风味以及色泽艳丽,常常会添加食用香精和色素,虽然按照相关食品标准法规添加香精的食品对人体没有什么危害,也有利用天然香精代替人工合成香精的方法,但是香精本身不具有什么营养,且天然香精并不代表完全无害,某些天然香料中含有黄樟素,这是一种有强烈芳香气味的液体,对健康有害。
柚子是一种营养丰富的水果,每100克果肉,含水分84.8克、蛋白质0.7克、脂肪0.6克、碳水化合物12.2克、热量57千卡、粗纤维0.8克、钙41毫克、磷43毫克、铁0.9毫克、胡萝卜素0.12毫克、硫酸素0.07毫克、核黄素0.02毫克、尼克酸0.5毫克、抗坏血酸41毫克;大多数人在食用柚子的果肉后,往往把柚皮一丢了之,这是很可惜的,柚子皮即为常用中药化橘红,其中所含柠檬烯和派烯,吸入后,可使呼吸道分泌物变多变稀,有利于痰液排出,具有良好的祛痰镇咳作用,是治疗慢性咳喘及虚寒性痰喘的佳品。
柚子营养丰富口味清新,市面上有很多柚子口味的食品,但多是添加了柚子味的食用香精,只继承了柚子的口味,没有继承柚子的营养价值。
发明内容
针对现有技术存在的不足,本发明的目的是提供一种不使用香精的,营养价值高的柚子硬糖及其制备方法。
为了达到上述目的,本发明提供的技术方案如下:
一种柚子硬糖,由以下重量份的原料组成:柚子30-40份、白砂糖35-50份、淀粉糖浆10-15份、蜂蜜8-10份、奶油8-10份、炼乳15-20份、盐1-2份、柠檬酸2-3份、乳化剂0.1份;
所述柚子硬糖的制备方法,包括以下步骤:
1)将柚子剥开,柚子皮洗净备用,将柚子果肉放入榨汁机,加入蜂蜜榨成柚子汁;
2)将步骤1)中的柚子皮切成丝,放入玻璃容器中,加入与柚子皮等重量份的白砂糖,密封腌渍2~3天,得到糖渍柚子皮,柚子皮本身带有苦涩味,用白糖腌渍可以去除苦涩,还能激发出柚子的清香;
3)将步骤2)得到的糖渍柚子皮放入搅拌机,打成泥状,过50目筛,得到柚子泥;
4)按剩余的白砂糖重量份的25~30%加水进行溶糖,加热升温至105~107℃,让其沸腾后加入盐,放入少量的盐可以使后期加入的奶油和炼乳奶香味更浓郁,不停的搅拌促使白砂糖和盐充分溶解,溶化后的糖液经80~100目筛过滤,除去杂质后继续熬煮至155~160℃时加入淀粉糖浆、奶油、炼乳、乳化剂,并同时搅拌均匀,得到混合糖浆;
5)将步骤1)中的柚子汁、步骤3)中的柚子泥、步骤4)中的混合糖浆一同放入高切剪机或胶体磨进行乳化均质成均一状态的乳浊液;
6)将步骤5)得到的乳浊液泵入连续真空熬糖锅进行熬煮,熬煮温度控制在138~142℃,真空度保持在0.09MPa以上,熬煮2-3min,待冷却到120℃以下时加入柠檬酸,搅拌均匀,得到糖膏;
7)将步骤6)得到的糖膏用拉条机拉成均匀的圆柱糖条,再用球糖机或搓球板将其轧制成球形,即可得到所述柚子硬糖。
本发明的硬糖配方及加工方法同样适用于果皮具有丰富营养价值且可食用的具有香气的其他水果。
优选地,所述柚子为红心蜜柚,红心蜜柚除了具有普通柚子所具有的保健功效外,它所含的天然色素对人体具有一定的保健作用,微量元素如黄酮类色素大部分具有维生素p的功能,类胡萝卜素中的β-胡萝卜素和番茄红素还能抗氧化,有助于清除人体内的自由基,从而起到提高免疫力,延缓衰老的功效。
优选地,所述乳化剂为卵磷脂,卵磷脂是一种天然乳化剂。
本发明的有益效果:本发明的一种柚子硬糖,不使用香精,用柚子皮和柚子果肉本身带有柚子香气制作,具有较高的营养价值;利用糖渍的方法将柚子皮的苦涩味去除,并激发出柚子的清香;利用了柚子皮,提高了柚子的食用率,最大限度地发挥了柚子的食用价值。
具体实施方式
下面结合以下具体实施方式对本发明做进一步的详细描述。
一种柚子硬糖,由以下重量份的原料组成:红心蜜柚40份、白砂糖45份、淀粉糖浆13份、蜂蜜10份、奶油9份、炼乳18份、盐1份、柠檬酸2-3份、卵磷脂0.1份;
所述柚子硬糖的制备方法,包括以下步骤:
1)将红心蜜柚剥开,柚子皮洗净备用,将柚子果肉放入榨汁机,加入蜂蜜榨成柚子汁;
2)将步骤1)中的柚子皮切成丝,放入玻璃容器中,加入与柚子皮等重量份的白砂糖,密封腌渍2天,得到糖渍柚子皮,柚子皮本身带有苦涩味,用白糖腌渍可以去除苦涩,还能激发出柚子的清香;
3)将步骤2)得到的糖渍柚子皮放入搅拌机,打成泥状,过50目筛,得到柚子泥;
4)按剩余的白砂糖重量份的30%加水进行溶糖,加热升温至106℃,让其沸腾后加入盐,放入少量的盐可以使后期加入的奶油和炼乳奶香味更浓郁,不停的搅拌促使白砂糖和盐充分溶解,溶化后的糖液经100目筛过滤,除去杂质后继续熬煮至160℃时加入淀粉糖浆、奶油、炼乳、乳化剂,并同时搅拌均匀,得到混合糖浆;
5)将步骤1)中的柚子汁、步骤3)中的柚子泥、步骤4)中的混合糖浆一同放入高切剪机或胶体磨进行乳化均质成均一状态的乳浊液;
6)将步骤5)得到的乳浊液泵入连续真空熬糖锅进行熬煮,熬煮温度控制在140℃,真空度保持在0.09MPa以上,熬煮2-3min,待冷却到120℃以下时加入柠檬酸,搅拌均匀,得到糖膏;
7)将步骤6)得到的糖膏用拉条机拉成均匀的圆柱糖条,再用球糖机或搓球板将其轧制成球形,即可得到所述柚子硬糖。
以上所述仅是本发明的优选实施方式,并不是对本发明专利范围的限制,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (3)
1.一种柚子硬糖,其特征在于,由以下重量份的原料组成:柚子30-40份、白砂糖35-50份、淀粉糖浆10-15份、蜂蜜8-10份、奶油8-10份、炼乳15-20份、盐1-2份、柠檬酸2-3份、乳化剂0.1份;
所述柚子硬糖的制备方法,包括以下步骤:
1)将柚子剥开,柚子皮洗净备用,将柚子果肉放入榨汁机,加入蜂蜜榨成柚子汁;
2)将步骤1)中的柚子皮切成丝,放入玻璃容器中,加入与柚子皮等重量份的白砂糖,密封腌渍2~3天,得到糖渍柚子皮;
3)将步骤2)得到的糖渍柚子皮放入搅拌机,打成泥状,过50目筛,得到柚子泥;
4)按剩余的白砂糖重量份的25~30%加水进行溶糖,加热升温至105~107℃,让其沸腾后加入盐,不停的搅拌促使白砂糖和盐充分溶解,溶化后的糖液经80~100目筛过滤,除去杂质后继续熬煮至155~160℃时加入淀粉糖浆、奶油、炼乳、乳化剂,并同时搅拌均匀,得到混合糖浆;
5)将步骤1)中的柚子汁、步骤3)中的柚子泥、步骤4)中的混合糖浆一同放入高切剪机或胶体磨进行乳化均质成均一状态的乳浊液;
6)将步骤5)得到的乳浊液泵入连续真空熬糖锅进行熬煮,熬煮温度控制在138~142℃,真空度保持在0.09MPa以上,熬煮2-3min,待冷却到120℃以下时加入柠檬酸,搅拌均匀,得到糖膏;
7)将步骤6)得到的糖膏用拉条机拉成均匀的圆柱糖条,再用球糖机或搓球板将其轧制成球形,即可得到所述柚子硬糖。
2.根据权利要求1所述的一种柚子硬糖,其特征在于,所述柚子为红心蜜柚。
3.根据权利要求1所述的一种柚子硬糖,其特征在于,所述乳化剂为卵磷脂。
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