CN106722593A - 一种低糖绿茶青梅果酱及其制备方法 - Google Patents
一种低糖绿茶青梅果酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- 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
本发明提供了一种低糖绿茶青梅果酱及其制备方法,属于食品加工领域。所述低糖绿茶青梅果酱的主要原料按重量份计包括:青梅果肉50‑70份,超微绿茶粉4‑6份,蔗糖30‑40份,低聚异麦芽糖2‑5份,食盐0.03‑0.2份,柠檬酸0.05‑0.6份,L‑抗坏血酸0.2‑0.5份,卡拉胶0.3‑0.5份。制作工艺包括:选料及前处理、护色预煮、打浆、均质、浓缩、酱体杀菌、灌装、杀菌冷却。本发明制得的低糖绿茶青梅果酱,酱体呈黄绿色,稠度适中,酸甜可口,组织均匀细腻,含糖量量在25%‑50%之间,克服传统高糖果酱口感甜腻且高糖、高热量摄入不利健康等缺点,产品甜而不腻,营养健康。
Description
技术领域
本发明属于食品加工领域,更具体涉及一种绿茶青梅果酱及其制备方法。
背景技术
青梅是我国传统的药食两用果品,具有驱虫止痢、促进消化、除热防燥、祛腐生肌、止烦解渴等药理作用,具有独特的保健功能。青梅营养丰富,具有高酸、低糖、低热的特点,其中含有柠檬酸、苹果酸、单宁酸、酒石酸等有机酸16种以上。每100g果肉的热量为121kJ,为水果中最低者之一,同时还含有维生素B1、维生素B2、维生素C、维生素A及钙、铁、磷等矿物元素。青梅自身高酸性环境条件下,其性质较为稳定,青梅及其加工制品具有杀菌、解毒、净化血液,增强肝脏功能,对预防高血压和脑溢血以及多种肿瘤疾病均有一定功效。
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。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,将可以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。
含茶原料的青梅果酱未见报道,绿茶青梅果酱将茶和青梅完美结合,克服了青梅鲜果酸度高不适直接食用的缺点,并且充分保留了绿茶的香郁和营养成分,符合现代人追求方便快捷和营养健康饮食的需要。
发明内容
本发明的目的在于提供一种低糖绿茶青梅果酱及其制备方法,本发明制得的低糖绿茶青梅果酱,酱体呈黄绿色,稠度适中,酸甜可口,组织均匀细腻,青梅的清爽与绿茶的甘醇相结合,风味清新独特;结合了绿茶与青梅的营养保健功能,营养价值高,有养阴清热,生津润燥、防癌、抗衰老、美容养颜之功效;低糖低热配方,含糖量量在25%-50%之间,克服传统高糖果酱口感甜腻且高糖、高热量摄入不利健康等缺点,产品甜而不腻,营养健康;添加低聚异麦芽糖,能促进体内双歧杆菌增值,还具有防龋齿、润肠通便、调节血脂等多种保健功效。
为实现上述目的,本发明采用如下技术方案:
一种低糖绿茶青梅果酱,主要原料按重量份计包括:青梅果肉50-70份,超微绿茶粉(200目-1000目)4-6份,蔗糖30-40份,低聚异麦芽糖2-5份,食用盐0.03-0.2份,柠檬酸0.05-0.6份,L-抗坏血酸0.2-0.5份,卡拉胶0.3-0.5份。
低糖绿茶青梅果酱制作工艺流程
选料、清洗、去核、切块、护色、预煮、打浆、调配、均质、浓缩、灌装、杀菌、冷却、成品。
(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、成熟度八至九成的青梅,然后以清水洗净,用挖核刀去掉果核,将果肉切块;
(2)护色预煮:将青梅果块立即投入0.2wt%亚硫酸钠溶液,在95℃下预煮5min;
(3)打浆:向预煮后的青梅果块中加入柠檬酸,用榨汁机打浆,再过胶体磨磨成细腻果浆;
(4)均质;按照配方,将蔗糖总量的65%-75%、食盐、超微绿茶粉和L-抗坏血酸加入青梅果浆中,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)均质后的物料进行浓缩,以浓缩后浆液中可溶性固形物含量达到40-45wt%,得到酱体;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%-35%%蔗糖、低聚异麦芽糖与卡拉胶混均,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38-40wt%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:果酱为酸性食品,采用常压杀菌,在100℃,灭菌5-15min,杀菌后迅速冷却,冷却到室温,擦干罐外水分,即得成品。
本发明在青梅酱加工过程中,添加超微绿茶粉,一是利用绿茶的色泽使酱体颜色更加青绿、自然有光泽,青梅果酱在加热浓缩过程中酱体容易褐变,添加绿茶可以起到护绿、增色的作用。绿茶滋味使青梅果酱风味更丰富,口感更清爽;
二是利用绿茶特有的青草香气结合青梅独特的酸爽果香,茶香、果香融合,别具一番风味;三是利用绿茶中含量丰富的茶多酚,绿茶中茶多酚含量在六大茶类中最高,选用绿茶与青梅复配,绿茶可以作为天然抗氧化剂,延长青梅果酱保质期,保质期可达18个月。四是结合青梅和绿茶二者的营养、保健功能,充分发挥青梅和绿茶对人体的作用,达到养阴清热,生津润燥、防癌、抗衰老、美容养颜之功效。
本发明低糖绿茶青梅果酱的显著优点:
1、酱体呈黄绿色,稠度适中,酸甜可口,组织均匀细腻,青梅的清爽与绿茶的甘醇相结合,口感酸甜,有茶的甘醇回味,滋味协调,风味清新独特。
2、结合了绿茶与青梅的营养保健功能,营养价值高,有养阴清热,生津润燥、防癌、抗衰老、美容养颜之功效。
3、低糖低热配方,含糖量在25%-50%之间,克服传统高糖果酱口感甜腻且高糖、高热量摄入不利健康等缺点,产品甜而不腻,营养健康。
4、添加低聚异麦芽糖,能促进体内双歧杆菌增值,还具有防龋齿、润肠通便、调节血脂等多种保健功效。
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
一种低糖绿茶青梅果酱,其主要原料按重量份计包括:青梅果肉50份,超微绿茶粉(200目)4份,蔗糖30份,低聚异麦芽糖2份,食盐0.03份,柠檬酸0.05份,L-抗坏血酸0.2份,卡拉胶0.3份。
一种低糖绿茶青梅果酱的制备方法,具体制备方法包括:
(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、成熟度八成的青梅,然后以清水洗净,用挖核刀去掉果核,将果肉切块;
(2)护色预煮:将青梅果块立即投入0.2wt%亚硫酸钠溶液,在95℃下预煮5min;
(3)打浆:向煮后的青梅果块中加入柠檬酸,用榨汁机打浆,再过胶体磨磨成细腻果浆;
(4)均质:将蔗糖总量的65%、食盐、超微绿茶粉和L-抗坏血酸加入青梅果浆中,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)均质后的物料进行浓缩,浓缩至浆液中可溶性固形物含量达到40wt%,得到酱体;为了便于水分蒸发,预先将余下的35%蔗糖、低聚异麦芽糖与卡拉胶混均,用50℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为38wt%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88℃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:果酱为酸性食品,采用常压杀菌,在100℃,灭菌5min,杀菌后迅速冷却,冷却到室温,擦干罐外水分,即得成品。
实施例2
一种低糖绿茶青梅果酱,其主要原料按重量份计包括:青梅果肉60份,超微绿茶粉5份(600目),蔗糖35份,低聚异麦芽糖3份,食盐0.1份,柠檬酸0.3份,L-抗坏血酸0.4份,卡拉胶0.4份。
一种低糖绿茶青梅果酱的制备方法,具体制备方法包括:
(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、成熟度九成的青梅,然后以清水洗净,用挖核刀去掉果核,将果肉切块;
(2)护色预煮:将青梅果块立即投入0.2wt%亚硫酸钠溶液,在95℃下预煮5min;
(3)打浆:向预煮后的青梅果块中加入柠檬酸,用榨汁机打浆,再过胶体磨磨成细腻果浆;
(4)均质:将蔗糖总量的70%、食盐、超微绿茶粉和L-抗坏血酸加入青梅果浆中,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)均质后的物料进行浓缩,浓缩至浆液中可溶性固形物含量达到43wt%,得到酱体;为了便于水分蒸发,预先将余下的30%蔗糖、低聚异麦芽糖与卡拉胶混均,用55℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为39wt%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:果酱为酸性食品,采用常压杀菌,在100℃,灭菌10min,杀菌后迅速冷却,冷却到室温,擦干罐外水分,即得成品。
实施例3
一种低糖绿茶青梅果酱,其主要原料按重量份计包括:青梅果肉70份,超微绿茶粉6(1000目)份,蔗糖40份,低聚异麦芽糖5份,食盐0.2份,柠檬酸0.6份,L-抗坏血酸0.5份,卡拉胶0.5份。
一种低糖绿茶青梅果酱的制备方法,具体制备方法包括:
(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、成熟度九成的青梅,然后以清水洗净,用挖核刀去掉果核,将果肉切块;
(2)护色预煮:将青梅果块立即投入0.2wt%亚硫酸钠溶液,在95℃下预煮5min;
(3)打浆:向预煮后的青梅果块中加入柠檬酸,用榨汁机打浆,再过胶体磨磨成细腻果浆;
(4)均质:将蔗糖总量的75%、食盐、超微绿茶粉和L-抗坏血酸加入青梅果浆中,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)均质后的物料进行浓缩,浓缩至浆液中可溶性固形物含量达到45wt%,得到酱体;为了便于水分蒸发,预先将余下的25%蔗糖、低聚异麦芽糖与卡拉胶混均,用60℃的温水溶解调匀,当浆液浓缩至可溶性固形物含量为40wt%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:果酱为酸性食品,采用常压杀菌,在100℃,灭菌15min,杀菌后迅速冷却,冷却到室温,擦干罐外水分,即得成品。
本发明制得的低糖绿茶青梅果酱,酱体呈黄绿色,稠度适中,酸甜可口,组织均匀细腻,且有绿茶的甘醇回味,滋味协调,风味清新独特。低糖低热配方,含糖量25%-50%,产品甜而不腻,营养健康。以绿茶中丰富的茶多酚为天然抗氧化剂,保质期可达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)
1.一种低糖绿茶青梅果酱,其特征在于,所述低糖绿茶青梅果酱的主要原料按重量份计包括:青梅果肉50-70份,超微绿茶粉4-6份,蔗糖30-40份,低聚异麦芽糖2-5份,食盐0.03-0.2份,柠檬酸0.05-0.6份,L-抗坏血酸0.2-0.5份,卡拉胶0.3-0.5份;
所述超微绿茶粉的细度为200目-1000目。
2.一种如权利要求1所述的低糖绿茶青梅果酱的制备方法,其特征在于,具体制备方法包括:
(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、成熟度八至九成的青梅,然后以清水洗净,用挖核刀去掉果核,将果肉切块;
(2)护色预煮:将青梅果块立即投入0.2wt%亚硫酸钠溶液,在95℃下预煮5min;
(3)打浆:向预煮后的青梅果块中加入柠檬酸,用榨汁机打浆,再过胶体磨磨成细腻果浆;
(4)均质:将蔗糖总量的65%-75%、食盐、超微绿茶粉和L-抗坏血酸加入青梅果浆中,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)均质后的物料进行浓缩,浓缩至浆液中可溶性固形物含量达到40-45wt%,得到酱体;为了便于水分蒸发,预先将余下的25%-35%蔗糖、低聚异麦芽糖与卡拉胶混均,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38-40wt%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:果酱为酸性食品,采用常压杀菌,在100℃,灭菌5-15min,杀菌后迅速冷却,冷却到室温,擦干罐外水分,即得成品。
3.根据权利要求2所述低糖绿茶青梅果酱的制备方法,其特征在于:灌装时,果酱温度应不低于85℃。
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CN113768024A (zh) * | 2021-08-25 | 2021-12-10 | 仲恺农业工程学院 | 一种食用凝胶以及低糖青梅果肉凝胶软糖的制备方法 |
CN115606770A (zh) * | 2022-09-30 | 2023-01-17 | 广东鲜活果汁生物科技有限公司 | 一种保持果肉脆性的青梅果酱及其加工工艺 |
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CN113768024A (zh) * | 2021-08-25 | 2021-12-10 | 仲恺农业工程学院 | 一种食用凝胶以及低糖青梅果肉凝胶软糖的制备方法 |
CN113768024B (zh) * | 2021-08-25 | 2023-05-12 | 仲恺农业工程学院 | 一种食用凝胶以及低糖青梅果肉凝胶软糖的制备方法 |
CN115606770A (zh) * | 2022-09-30 | 2023-01-17 | 广东鲜活果汁生物科技有限公司 | 一种保持果肉脆性的青梅果酱及其加工工艺 |
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