CN106690195A - 一种红茶风味凤梨芒果低糖果酱及其制备方法 - Google Patents
一种红茶风味凤梨芒果低糖果酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种红茶风味凤梨芒果低糖果酱及其制备方法,属于食品加工领域。低糖果酱的主要原料按重量份计包括:凤梨果肉35‑45份,芒果果肉30‑40份,超微红茶粉1.5‑3.5份,蔗糖10‑20份,低聚异麦芽糖3‑5份,低聚木糖0.5‑3份,柠檬酸0.2‑0.8份,L‑抗坏血酸0.2‑0.5份,黄原胶0.3‑0.5份。制备工艺包括:选料及原料预处理、蒸汽预煮、打浆、均质、浓缩、酱体杀菌、灌装、杀菌冷却。本发明的低糖果酱结合了红茶、低聚糖的营养保健功能,营养价值高,富含膳食纤维,能促进消化,还有降血脂、降血压等保健功效;还具有调节肠道健康,预防龋齿,促进营养元素吸收、保护肝脏等保健功效。
Description
技术领域
本发明属于食品加工领域,更具体涉及一种红茶风味凤梨芒果低糖果酱及其制备方法。
背景技术
芒果(mango)属漆树科芒果属,常绿乔木,是世界五大水果之一。芒果果肉香甜多汁,果香浓郁独特。芒果的营养价值很高,含有丰富的蛋白质、脂肪、纤维素、矿物质元素及多种维生素。尤其是果肉中胡萝卜素高达2.4mg/100g,具有预防眼疾,保护视力、美容养颜和促进儿童发育等功效,还能发挥抗氧化、清除自由基,防癌等多种作用。传统中医学认为,芒果味甘酸、性凉无毒,具有清热生津,解渴利尿,益胃止呕等功能。
凤梨,又名菠萝,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。凤梨富含膳食纤维,能够促进肠胃蠕动、预防便秘,菠萝蛋白酶还是很好的血栓溶解因子,另外,凤梨具有消肿、利尿、化痰等功能,对高血压、咳嗽、肾炎等具有一定作用。
红茶是一种天然全发酵茶,富含胡萝卜素、维生素A、钙、磷、镁、钾、咖啡碱、异亮氨酸、亮氨酸、赖氨酸、谷氨酸、丙氨酸、天门冬氨酸等多种营养元素。红茶中含有天然抗氧化剂茶多酚,在高温、油炸等加工条件下也具有明显的抗氧化性,其抗氧化性是BHA、BHT等非天然抗氧化剂的2-3倍。红茶还具有降脂、抗癌、抗突变、抑制致病菌的生长和亚硝酸盐的产生等作用。红茶经过发酵,产生茶红素和茶黄素等茶色素,其香气比鲜叶明显增加,形成红茶特有的风味。
本发明将凤梨和芒果两种深受消费者喜爱的水果合二为一,同时添加红茶和功能性低聚糖,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。旨在引领红茶全新的消费方式,更为茶产业转型升级和茶食品生产加工提供发展新思路。
发明内容
本发明的目的在于提供一种红茶风味凤梨芒果低糖果酱及其制备方法,本发明的低糖果酱,酱体呈深黄色,颜色自然;稠度适中,甜而不腻,口味协调,组织均匀,茶香与果香结合,风味鲜爽柔和。酱体涂抹性好,涂层均匀;复合果酱结合了红茶、低聚糖的营养保健功能,营养价值高,富含膳食纤维,能促进消化,还有降血脂、降血压等保健功效;还具有调节肠道健康,预防龋齿,促进营养元素吸收、保护肝脏等保健功效。添加低聚异麦芽糖和低聚木糖作为甜味剂,不引起血糖升高,在少添加甜味剂的情况下,更突出水果原有的浓郁风味。红茶中含有天然抗氧化剂茶多酚,不仅具有保健功效,还能抑制致病微生物生长,延长果酱保质期。
为实现上述目的,本发明采用如下技术方案:
一种红茶风味凤梨芒果低糖果酱,其主要成分按重量份计包括:凤梨果肉35-45份,芒果果肉30-40份,超微红茶粉(200-1000目)1.5-3.5份,蔗糖10-20份,低聚异麦芽糖3-5份,低聚木糖0.5-3份,柠檬酸0.2-0.8份,L-抗坏血酸0.2-0.5份,黄原胶0.3-0.5份。
一种红茶风味凤梨芒果低糖果酱的制备方法,具体包括如下步骤:
(1)选料及原料预处理:采用新鲜无腐烂,无病虫害,成熟度九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后,切块,立即投入0.2-0.4wt%食盐溶液中10-25min;采用新鲜无腐烂,无病虫害,无机械伤的芒果,然后以清水洗净,去皮去核,将果肉切块,立即投入0.2-0.4wt%食盐溶液中护色5-20min,防止果肉褐变;
(2)蒸汽预煮:将凤梨果块和芒果果块从溶液中捞起,沥干表面水分,平铺于陶瓷盘中,置于100℃热蒸汽中预煮3-5min;
(3)打浆:将预煮灭酶后的凤梨与芒果放入榨汁机加入柠檬酸打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将配料中60%-75%的蔗糖、L-抗坏血酸和超微红茶粉加入凤梨、芒果混合果浆,充分搅拌使物料完全溶解;
(5)浓缩:为保持产品营养成分及风味,采用低温真空浓缩,浓缩条件为:45-50℃,0.01MPa,将步骤(4)均质后的物料浓缩至浆液中可溶性固形物含量达到40-50wt%为宜,得酱体。为了便于水分蒸发,增稠剂在浓缩接近终点时加入。预先将余下的25%-40%蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混均,用少量50-60℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为30wt%左右时加入,继续浓缩至固形物含量达到要求;
(6)酱体杀菌:迅速将酱体加热至90-95℃,维持30s,进行杀菌,完成后立即进入罐装工序;
(7)灌装:玻璃罐预先用60-70℃的热水烫洗,防止玻璃罐灌酱时突然受热破损。灌酱时,酱体温度不低于85℃并适当灌满,否则会影响罐头真空度。封罐时,温度在80℃以上,剔除密封不合格的产品;
(8)杀菌冷却:采用100℃常压灭菌5-15min,杀菌后迅速冷却,冷却到室温,即得成品。
本发明在果酱加工过程中,添加超微红茶粉,一是利用红茶的色泽使酱体颜色呈现自然茶色,果酱在加热浓缩过程中酱体容易褐变,添加红茶可改善凤梨芒果果酱的感官品质。红茶滋味甜爽醇厚,使复合果酱滋味更加鲜醇爽口。二是利用红茶的高香结合芒果凤梨的果香,果酱中花香显、茶香高且持久,风味独特。
本发明红茶风味凤梨芒果低糖果酱的显著优点:
1、酱体呈深黄色,颜色自然;稠度适中,甜而不腻,口味协调,组织均匀,茶香与果香结合,风味鲜爽柔和。酱体涂抹性好,涂层均匀。
2、复合果酱结合了红茶、低聚糖的营养保健功能,营养价值高,富含膳食纤维,能促进消化,还有降血脂、降血压等保健功效;还具有调节肠道健康,预防龋齿,促进营养元素吸收、保护肝脏等保健功效。
3、添加低聚异麦芽糖和低聚木糖作为甜味剂,不引起血糖升高,在少添加甜味剂的情况下,更突出水果原有的浓郁风味。
4、红茶中含有天然抗氧化剂茶多酚,不仅具有保健功效,还能抑制致病微生物生长,果酱保质期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
一种红茶风味凤梨芒果低糖果酱,所述低糖果酱的主要原料按重量份计包括:凤梨果肉35份,芒果果肉30份,超微红茶粉(200目)1.5份,蔗糖10份,低聚异麦芽糖3份,低聚木糖0.5份,柠檬酸0.2份,L-抗坏血酸0.2份,黄原胶0.3份。
所述的红茶风味凤梨芒果低糖果酱的制备方法,具体包括如下步骤:
(1)选料及原料预处理:采用新鲜无腐烂,无病虫害,成熟度九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后,切块,立即投入0.2wt%食盐溶液中浸泡10min;采用新鲜无腐烂,无病虫害,无机械伤的芒果,然后以清水洗净,去皮去核,将果肉切块,立即投入0.2wt%食盐溶液中护色5min,防止果肉褐变;
(2)蒸汽预煮:将凤梨果块和芒果果块从溶液中捞起,沥干表面水分,平铺于陶瓷盘中,置于100℃热蒸汽中预煮3min;
(3)打浆:将预煮灭酶后的凤梨与芒果放入榨汁机加入柠檬酸打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将配料中60%的蔗糖、L-抗坏血酸和超微红茶粉加入凤梨、芒果混合果浆,充分搅拌使物料完全溶解;
(5)浓缩:采用低温真空浓缩,浓缩条件为:45℃,0.01MPa,将步骤(4)均质后的物料浓缩至浆液中可溶性固形物含量达到40wt%,得酱体;为了便于水分蒸发,预先将余下的40%蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混均,用50℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为28wt%时加入,继续浓缩至固形物含量达到要求;
(6)酱体杀菌:迅速将酱体加热至90℃,维持30s,进行杀菌,完成后立即进入罐装工序;
(7)灌装:玻璃罐预先用60℃的热水烫洗,防止玻璃罐灌酱时突然受热破损;灌酱时,酱体温度为85℃并灌满,否则会影响罐头真空度;封罐时,温度在85℃,剔除密封不合格的产品;
(8)杀菌冷却:采用100℃常压灭菌5min,杀菌后迅速冷却,冷却到室温,即得成品。
实施例2
一种红茶风味凤梨芒果低糖果酱,所述低糖果酱的主要原料按重量份计包括:凤梨果肉40份,芒果果肉35份,超微红茶粉(500目)2.0份,蔗糖15份,低聚异麦芽糖4份,低聚木糖2份,柠檬酸0.5份,L-抗坏血酸0.3份,黄原胶0.4份。
所述的红茶风味凤梨芒果低糖果酱的制备方法,具体包括如下步骤:
(1)选料及原料预处理:采用新鲜无腐烂,无病虫害,成熟度九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后,切块,立即投入0.3wt%食盐溶液中浸泡18min;采用新鲜无腐烂,无病虫害,无机械伤的芒果,然后以清水洗净,去皮去核,将果肉切块,立即投入0.3wt%食盐溶液中护色10min,防止果肉褐变;
(2)蒸汽预煮:将凤梨果块和芒果果块从溶液中捞起,沥干表面水分,平铺于陶瓷盘中,置于100℃热蒸汽中预煮4min;
(3)打浆:将预煮灭酶后的凤梨与芒果放入榨汁机加入柠檬酸打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将配料中70%的蔗糖、L-抗坏血酸和超微红茶粉加入凤梨、芒果混合果浆,充分搅拌使物料完全溶解;
(5)浓缩:采用低温真空浓缩,浓缩条件为:48℃,0.01MPa,将步骤(4)均质后的物料浓缩至浆液中可溶性固形物含量达到45wt%,得酱体;为了便于水分蒸发,预先将余下的30%蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混均,用55℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为30wt%时加入,继续浓缩至固形物含量达到要求;
(6)酱体杀菌:迅速将酱体加热至93℃,维持30s,进行杀菌,完成后立即进入罐装工序;
(7)灌装:玻璃罐预先用65℃的热水烫洗,防止玻璃罐灌酱时突然受热破损;灌酱时,酱体温度为90℃并灌满,否则会影响罐头真空度;封罐时,温度在90℃,剔除密封不合格的产品;
(8)杀菌冷却:采用100℃常压灭菌10min,杀菌后迅速冷却,冷却到室温,即得成品。
实施例3
一种红茶风味凤梨芒果低糖果酱,所述低糖果酱的主要原料按重量份计包括:凤梨果肉45份,芒果果肉40份,超微红茶粉(1000目)3.5份,蔗糖20份,低聚异麦芽糖5份,低聚木糖3份,柠檬酸0.8份,L-抗坏血酸0.5份,黄原胶0.5份。
所述的红茶风味凤梨芒果低糖果酱的制备方法,具体包括如下步骤:
(1)选料及原料预处理:采用新鲜无腐烂,无病虫害,成熟度九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后,切块,立即投入0.4wt%食盐溶液中浸泡25min;采用新鲜无腐烂,无病虫害,无机械伤的芒果,然后以清水洗净,去皮去核,将果肉切块,立即投入0.4wt%食盐溶液中护色20min,防止果肉褐变;
(2)蒸汽预煮:将凤梨果块和芒果果块从溶液中捞起,沥干表面水分,平铺于陶瓷盘中,置于100℃热蒸汽中预煮5min;
(3)打浆:将预煮灭酶后的凤梨与芒果放入榨汁机加入柠檬酸打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将配料中75%的蔗糖、L-抗坏血酸和超微红茶粉加入凤梨、芒果混合果浆,充分搅拌使物料完全溶解;
(5)浓缩:采用低温真空浓缩,浓缩条件为:50℃,0.01MPa,将步骤(4)均质后的物料浓缩至浆液中可溶性固形物含量达到50wt%,得酱体;为了便于水分蒸发,预先将余下的25%蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混均,用60℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为33wt%时加入,继续浓缩至固形物含量达到要求;
(6)酱体杀菌:迅速将酱体加热至95℃,维持30s,进行杀菌,完成后立即进入罐装工序;
(7)灌装:玻璃罐预先用70℃的热水烫洗,防止玻璃罐灌酱时突然受热破损;灌酱时,酱体温度为90℃并灌满,否则会影响罐头真空度;封罐时,温度在90℃,剔除密封不合格的产品;
(8)杀菌冷却:采用100℃常压灭菌15min,杀菌后迅速冷却,冷却到室温,即得成品。
本发明制得的果酱,酱体呈深黄色,颜色自然;稠度适中,甜而不腻,口味协调,组织均匀,红茶香与果香结合,风味鲜爽柔和。酱体涂抹性好,涂层均匀。低糖配方,含糖量23.6%-48.5%,添加低聚异麦芽糖和低聚木糖作为甜味剂,不引起血糖升高,在少添加甜味剂的情况下,更突出水果原有的浓郁风味。添加红茶,红茶中含有天然抗氧化剂茶多酚,不仅具有保健功效,还能抑制致病微生物生长,果酱保质期18个月。
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)
1.一种红茶风味凤梨芒果低糖果酱,其特征在于,所述低糖果酱的主要原料按重量份计包括:凤梨果肉35-45份,芒果果肉30-40份,超微红茶粉1.5-3.5份,蔗糖10-20份,低聚异麦芽糖3-5份,低聚木糖0.5-3份,柠檬酸0.2-0.8份,L-抗坏血酸0.2-0.5份,黄原胶0.3-0.5份;
所述超微红茶粉的细度为200-1000目。
2.一种如权利要求1所述的红茶风味凤梨芒果低糖果酱的制备方法,其特征在于,具体包括如下步骤:
(1)选料及原料预处理:采用新鲜无腐烂,无病虫害,成熟度九成熟的凤梨,将凤梨切端、捅芯、去皮、去眼后,切块,立即投入0.2-0.4wt%食盐溶液中浸泡10-25min;采用新鲜无腐烂,无病虫害,无机械伤的芒果,然后以清水洗净,去皮去核,将果肉切块,立即投入0.2-0.4wt%食盐溶液中护色5-20min,防止果肉褐变;
(2)蒸汽预煮:将凤梨果块和芒果果块从溶液中捞起,沥干表面水分,平铺于陶瓷盘中,置于100℃热蒸汽中预煮3-5min;
(3)打浆:将预煮灭酶后的凤梨与芒果放入榨汁机加入柠檬酸打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将配料中60%-75%的蔗糖、L-抗坏血酸和超微红茶粉加入凤梨、芒果混合果浆,充分搅拌使物料完全溶解;
(5)浓缩:采用低温真空浓缩,浓缩条件为:45-50℃,0.01MPa,将步骤(4)均质后的物料浓缩至浆液中可溶性固形物含量达到40-50wt%,得酱体;为了便于水分蒸发,预先将余下的25-40%蔗糖和低聚异麦芽糖、低聚木糖与黄原胶混均,用50-60℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为28-33wt%时加入,继续浓缩至固形物含量达到要求;
(6)酱体杀菌:迅速将酱体加热至90-95℃,维持30s,进行杀菌,完成后立即进入罐装工序;
(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℃常压灭菌5-15min,杀菌后迅速冷却,冷却到室温,即得成品。
3.根据权利要求2所述红茶风味凤梨芒果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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Cited By (7)
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CN107373547A (zh) * | 2017-08-18 | 2017-11-24 | 百色学院 | 一种低糖芒果果酱及其制备方法 |
CN107495245A (zh) * | 2017-09-28 | 2017-12-22 | 广西靖西梁鹏食品有限公司 | 一种芒果果酱的制作方法 |
CN107647351A (zh) * | 2017-09-26 | 2018-02-02 | 界首市致富家庭农场 | 一种耐储藏樱桃果酱的加工方法 |
CN110292162A (zh) * | 2019-07-10 | 2019-10-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | 一种低咖啡碱超微茶粉果酱及其制备方法 |
CN110731485A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种芒果低糖果酱的制备方法 |
CN113367302A (zh) * | 2021-05-28 | 2021-09-10 | 广州市果美味食品有限公司 | 一种低糖银耳雪梨复合果酱及其制备方法 |
CN114514992A (zh) * | 2022-01-17 | 2022-05-20 | 华中农业大学 | 一种用柑橘皮渣制作低糖果酱的方法 |
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CN103652525A (zh) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | 一种绿茶果酱及其制备方法 |
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CN103652525A (zh) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | 一种绿茶果酱及其制备方法 |
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CN107373547A (zh) * | 2017-08-18 | 2017-11-24 | 百色学院 | 一种低糖芒果果酱及其制备方法 |
CN107647351A (zh) * | 2017-09-26 | 2018-02-02 | 界首市致富家庭农场 | 一种耐储藏樱桃果酱的加工方法 |
CN107495245A (zh) * | 2017-09-28 | 2017-12-22 | 广西靖西梁鹏食品有限公司 | 一种芒果果酱的制作方法 |
CN110292162A (zh) * | 2019-07-10 | 2019-10-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | 一种低咖啡碱超微茶粉果酱及其制备方法 |
CN110731485A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种芒果低糖果酱的制备方法 |
CN113367302A (zh) * | 2021-05-28 | 2021-09-10 | 广州市果美味食品有限公司 | 一种低糖银耳雪梨复合果酱及其制备方法 |
CN114514992A (zh) * | 2022-01-17 | 2022-05-20 | 华中农业大学 | 一种用柑橘皮渣制作低糖果酱的方法 |
CN114514992B (zh) * | 2022-01-17 | 2023-11-24 | 华中农业大学 | 一种用柑橘皮渣制作低糖果酱的方法 |
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