CN106666040A - 一种黄桃果脯及其制作方法 - Google Patents
一种黄桃果脯及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种黄桃果脯，所述黄桃果脯由以下重量份原料制成：黄桃100‑300份、甘草2‑8份、火龙果20‑50份、玫瑰花10‑20份、食盐1‑5份、椰子肉5‑15份、牛奶100‑200份、木糖醇1‑5份、甜菊提取物0.5‑1份、螺旋藻粉5‑8份、维生素C 1‑2份、果胶酶1‑2份、纤维素酶1‑2份；本发明添加火龙果，椰子肉、牛奶等营养物质使得本发明黄桃果脯营养丰富，添加甘草和玫瑰花增加黄桃果脯的味道，添加了木糖醇和甜菊代替蔗糖，增加黄桃的甜度，不增加糖分。
Description
技术领域
本发明涉及水果加工技术领域。更具体地说，本发明涉及一种黄桃果脯及其制作方法。
背景技术
黄肉桃，俗称黄桃，属于桃类的一种。在中国西北、西南一带栽培较多，随着罐藏加工事业的发展，现华北、华东、东北等地栽培面积也日益扩大。果皮、果肉均呈金黄色至橙黄色，肉质较紧致蜜而韧，粘核者多。黄桃的营养十分丰富，根据市农科院专家检测：它的主要营养成份有：丰富的维生素C和大量的人体所需要的纤维素、胡萝卜素、番茄黄素、红素及多种微量元素。如硒、锌等含量均明显高于其它普通桃子，还含有苹果酸、柠檬酸等成分。常吃黄桃不仅能提供维持大脑功能的热量，还可以调节身体中的脂肪代谢，每天吃二只可以起到通便、降血糖、血脂，抗自由基，祛除黑斑、延缓衰老、提高免疫功能等作用，也能促进食欲，堪称保健水果、养生之桃。容易疲倦的人，在污染环境工作的人、嗜好抽烟的人、从事剧烈运动和高强度劳动的人、长期服药的人都很适合常吃黄桃。。但黄桃易受机械损伤和微生物侵染而腐烂变质。然而，传统上是将黄桃作为罐头，不过罐头携带起来不方便。
发明内容
本发明的一个目的是解决至少上述问题，并提供一种黄桃果脯，添加火龙果，椰子肉、牛奶等营养物质使得本发明黄桃果脯营养丰富，添加甘草和玫瑰花增加黄桃果脯的味道，添加了木糖醇和甜菊代替蔗糖，增加黄桃的甜度，不增加糖分。本发明制作方法采用微波杀菌使得黄桃果脯贮存的时间延长，制作短时间干燥，最大限度保持黄桃果脯菜原有营养成分及色香味，省去复杂的工艺流程，节能减耗。
本发明提供的技术方案为：
本发明黄桃果脯，由以下重量份原料制成：黄桃100-300份、甘草2-8份、火龙果20-50份、玫瑰花10-20份、食盐1-5份、椰子肉5-15份、牛奶100-200份、木糖醇1-5份、甜菊提取物0.5-1份、螺旋藻粉5-8份、维生素C 1-2份、果胶酶1-2份、纤维素酶1-2份。
优选的是，所述黄桃果脯由以下重量份原料制成：黄桃200份、甘草7份、火龙果45份、玫瑰花15份、食盐4份、椰子肉10份、牛奶180份、木糖醇4份、甜菊提取物0.5份、螺旋藻粉6份、维生素C 1份、果胶酶1份、纤维素酶1份。
优选的是，所述甜菊提取物由以下方法提取得到：将甜菊按重量比1∶5加入水，再加入甜菊重1％的纤维素酶，温度为40-50℃浸泡2-3小时后，加入与水等重乙醚与乙醇混合微波提取20-30分钟，微波的温度为70-90℃，离心过滤，减少蒸发回收乙醚与乙醇后，采用大孔树脂吸附，再用水洗脱，冷冻干燥得到所述甜菊提取物。
本发明还提供一种所述的黄桃果脯的制作方法，包括下列步骤：
1)、选择无腐烂和机械损伤的7-8成熟黄桃，去皮后清洗干净，沿着黄桃的形状将黄桃肉切成0.3-0.8厘米宽，保留原有形状，将黄桃置于微波中10-20分钟，温度为70-80℃；
2)、将火龙果与椰子肉搅碎加入果胶酶、纤维素酶，静置1小时后，抽滤得到果汁，将牛奶与果汁、木糖醇、甜菊提取物、螺旋藻粉、维生素C、食盐混合后，加入经过步骤1)的黄桃，在0-4℃条件下浸泡1-2天，捞出沥干，回收液体；
3)、将玫瑰花与甘草干燥后，经过气流粉碎，过500目筛子后得到花粉，将所述花粉均匀撒在经过步骤2)的黄桃的表面，进行微波干燥1-2小时，温度为80-90℃，在温度为50-60℃循环热风干燥2-4小时，即得所述黄桃果脯。
优选的是，步骤3)中还包括在微波的过程中，采用步骤2)中回收的液体进行喷洒黄桃表面1-2次，每次喷洒50ml/kg，黄桃在干燥过程中不过于硬化，口感适中。
优选的是，步骤3)中在进行微波干燥1-2小时后还包括将黄桃肉与核脱离，采用不锈钢刀将黄桃肉切下，容易干燥，减少能耗。
优选的是，步骤3)中在温度为50-60℃循环热风干燥2-4小时后还包括采用臭氧杀菌后包装，延长黄桃果脯的保质期。
本发明至少包括以下有益效果：
本发明添加的火龙果中含有丰富花青素具有显著的抗氧化作用，牛奶中含有丰富的蛋白质和微量元素，椰子肉中含有丰富的椰子油能在制作黄桃的过程中起到保护黄桃的形状和防止黄桃在制作过程中营养物质的流失，使得黄桃的口感Q弹爽口，玫瑰花和甘草增加黄桃的多种口感，使人食用更加有食欲，螺旋藻粉和维生素C能延长黄桃果脯储存时间，本发明微波杀菌使得黄桃果脯贮存的时间延长，制作短时间干燥，最大限度保持黄桃果脯原有营养成分及色香味，省去复杂的工艺流程，节能减耗。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
结合下面实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
本发明一个实施方式，黄桃果脯由以下重量份原料制成：黄桃100-300份、甘草2-8份、火龙果20-50份、玫瑰花10-20份、食盐1-5份、椰子肉5-15份、牛奶100-200份、木糖醇1-5份、甜菊提取物0.5-1份、螺旋藻粉5-8份、维生素C 1-2份、果胶酶1-2份、纤维素酶1-2份。
本发明另个一个实施方式，，所述黄桃果脯由以下重量份原料制成：黄桃200份、甘草7份、火龙果45份、玫瑰花15份、食盐4份、椰子肉10份、牛奶180份、木糖醇4份、甜菊提取物0.5份、螺旋藻粉6份、维生素C 1份、果胶酶1份、纤维素酶1份。
优选的是，所述甜菊提取物由以下方法提取得到：将甜菊按重量比1∶5加入水，再加入甜菊重1％的纤维素酶，温度为40-50℃浸泡2-3小时后，加入与水等重乙醚与乙醇混合微波提取20-30分钟，微波的温度为70-90℃，离心过滤，减少蒸发回收乙醚与乙醇后，采用大孔树脂吸附，再用水洗脱，冷冻干燥得到所述甜菊提取物。
本发明还提供一种所述的黄桃果脯的制作方法，包括下列步骤：
1)、选择无腐烂和机械损伤的7-8成熟黄桃，去皮后清洗干净，沿着黄桃的形状将黄桃肉切成0.3-0.8厘米宽，保留原有形状，将黄桃置于微波中10-20分钟，温度为70-80℃；
2)、将火龙果与椰子肉搅碎加入果胶酶、纤维素酶，静置1小时后，抽滤得到果汁，将牛奶与果汁、木糖醇、甜菊提取物、螺旋藻粉、维生素C、食盐混合后，加入经过步骤1)的黄桃，在0-4℃条件下浸泡1-2天，捞出沥干，回收液体；
3)、将玫瑰花与甘草干燥后，经过气流粉碎，过500目筛子后得到花粉，将所述花粉均匀撒在经过步骤2)的黄桃的表面，进行微波干燥1-2小时，温度为80-90℃，在温度为50-60℃循环热风干燥2-4小时，即得所述黄桃果脯。
优选的实施方式，步骤3)中还包括在微波的过程中，采用步骤2)中回收的液体进行喷洒黄桃表面1-2次，每次喷洒50ml/kg。
优选的实施方式，步骤3)中在进行微波干燥1-2小时后还包括将黄桃肉与核脱离，采用不锈钢刀将黄桃肉切下。
优选的实施方式，步骤3)中在温度为50-60℃循环热风干燥2-4小时后还包括采用臭氧杀菌后包装。
实施例1
本实施例黄桃果脯由以下重量份原料制成：黄桃100份、甘草8份、火龙果20份、玫瑰花20份、食盐5份、椰子肉12份、牛奶165份、木糖醇3份、甜菊提取物0.5份、螺旋藻粉8份、维生素C 12份、果胶酶2份、纤维素酶2份。
所述的黄桃果脯的制作方法，包括下列步骤：
1)、选择无腐烂和机械损伤的7-8成熟黄桃，去皮后清洗干净，沿着黄桃的形状将黄桃肉切成0.3-0.8厘米宽，保留原有形状，将黄桃置于微波中10分钟，温度为70℃；
2)、将火龙果与椰子肉搅碎加入果胶酶、纤维素酶，静置1小时后，抽滤得到果汁，将牛奶与果汁、木糖醇、甜菊提取物、螺旋藻粉、维生素C、食盐混合后，加入经过步骤1)的黄桃，在0-4℃条件下浸泡1天，捞出沥干，回收液体；
3)、将玫瑰花与甘草干燥后，经过气流粉碎，过500目筛子后得到花粉，将所述花粉均匀撒在经过步骤2)的黄桃的表面，进行微波干燥1小时，温度为80℃，在温度为50℃循环热风干燥2小时，即得所述黄桃果脯。
实施例2
本实施例黄桃果脯由以下重量份原料制成：黄桃200份、甘草7份、火龙果45份、玫瑰花15份、食盐4份、椰子肉10份、牛奶180份、木糖醇4份、甜菊提取物0.5份、螺旋藻粉6份、维生素C 1份、果胶酶1份、纤维素酶1份，所述甜菊提取物由以下方法提取得到：将甜菊按重量比1∶5加入水，再加入甜菊重1％的纤维素酶，温度为40℃浸泡2小时后，加入与水等重乙醚与乙醇混合微波提取20分钟，微波的温度为70℃，离心过滤，减少蒸发回收乙醚与乙醇后，采用大孔树脂吸附，再用水洗脱，冷冻干燥得到所述甜菊提取物。
所述的黄桃果脯的制作方法，包括下列步骤：
1)、选择无腐烂和机械损伤的7-8成熟黄桃，去皮后清洗干净，沿着黄桃的形状将黄桃肉切成0.3-0.8厘米宽，保留原有形状，将黄桃置于微波中20分钟，温度为80℃；
2)、将火龙果与椰子肉搅碎加入果胶酶、纤维素酶，静置1小时后，抽滤得到果汁，将牛奶与果汁、木糖醇、甜菊提取物、螺旋藻粉、维生素C、食盐混合后，加入经过步骤1)的黄桃，在0-4℃条件下浸泡2天，捞出沥干，回收液体；
3)、将玫瑰花与甘草干燥后，经过气流粉碎，过500目筛子后得到花粉，将所述花粉均匀撒在经过步骤2)的黄桃的表面，进行微波干燥1小时后，采用步骤2)中回收的液体进行喷洒黄桃表面1次，每次每千克黄桃喷洒50ml，再微波干燥1小时，微波温度为80-90℃，将黄桃肉与核脱离，采用不锈钢刀将黄桃肉切下，在温度为50-60℃循环热风干燥2-4小时，采用臭氧杀菌后包装，即得所述黄桃果脯。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (7)
1.一种黄桃果脯，其特征在于，所述黄桃果脯由以下重量份原料制成：黄桃100-300份、甘草2-8份、火龙果20-50份、玫瑰花10-20份、食盐1-5份、椰子肉5-15份、牛奶100-200份、木糖醇1-5份、甜菊提取物0.5-1份、螺旋藻粉5-8份、维生素C 1-2份、果胶酶1-2份、纤维素酶1-2份。
2.根据权利要求1所述的黄桃果脯，其特征在于，所述黄桃果脯由以下重量份原料制成：黄桃200份、甘草7份、火龙果45份、玫瑰花15份、食盐4份、椰子肉10份、牛奶180份、木糖醇4份、甜菊提取物0.5份、螺旋藻粉6份、维生素C 1份、果胶酶1份、纤维素酶1份。
3.根据权利要求1所述的黄桃果脯，其特征在于，所述甜菊提取物由以下方法提取得到：将甜菊按重量比1∶5加入水，再加入甜菊重1％的纤维素酶，温度为40-50℃浸泡2-3小时后，加入与水等重乙醚与乙醇混合微波提取20-30分钟，微波的温度为70-90℃，离心过滤，减少蒸发回收乙醚与乙醇后，采用大孔树脂吸附，再用水洗脱，冷冻干燥得到所述甜菊提取物。
4.根据权利要求1-3中任一所述的黄桃果脯的制作方法，其特征在于，所述加工方法包括下列步骤：
1)、选择无腐烂和机械损伤的7-8成熟黄桃，去皮后清洗干净，沿着黄桃的形状将黄桃肉切成0.3-0.8厘米宽，保留原有形状，将黄桃置于微波中10-20分钟，温度为70-80℃；
2)、将火龙果与椰子肉搅碎加入果胶酶、纤维素酶，静置1小时后，抽滤得到果汁，将牛奶与果汁、木糖醇、甜菊提取物、螺旋藻粉、维生素C、食盐混合后，加入经过步骤1)的黄桃，在0-4℃条件下浸泡1-2天，捞出沥干，回收液体；
3)、将玫瑰花与甘草干燥后，经过气流粉碎，过500目筛子后得到花粉，将所述花粉均匀撒在经过步骤2)的黄桃的表面，进行微波干燥1-2小时，温度为80-90℃，在温度为50-60℃循环热风干燥2-4小时，即得所述黄桃果脯。
5.根据权利要求4所述的黄桃果脯的制作方法，其特征在于，步骤3)中还包括在微波的过程中，采用步骤2)中回收的液体进行喷洒黄桃表面1-2次，每次喷洒50ml/kg。
6.根据权利要求4所述的黄桃果脯的制作方法，其特征在于，步骤3)中在进行微波干燥1-2小时后还包括将黄桃肉与核脱离，采用不锈钢刀将黄桃肉切下。
7.根据权利要求4所述的黄桃果脯的制作方法，其特征在于，步骤3)中在温度为50-60℃循环热风干燥2-4小时后还包括采用臭氧杀菌后包装。
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| CN105230922A (zh) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | 一种绿茶味无糖猕猴桃果脯及其制备方法 |
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| CN105230922A (zh) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | 一种绿茶味无糖猕猴桃果脯及其制备方法 |
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Application publication date: 20170517 |