CN106962586A - 一种绿茶风味的青枣果脯及其制备方法 - Google Patents
一种绿茶风味的青枣果脯及其制备方法 Download PDFInfo
- Publication number
- CN106962586A CN106962586A CN201710325009.3A CN201710325009A CN106962586A CN 106962586 A CN106962586 A CN 106962586A CN 201710325009 A CN201710325009 A CN 201710325009A CN 106962586 A CN106962586 A CN 106962586A
- Authority
- CN
- China
- Prior art keywords
- blue
- green
- parts
- jujube
- preserved fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 55
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 45
- 235000009569 green tea Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 78
- 235000000346 sugar Nutrition 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims abstract description 8
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 8
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims abstract description 8
- 239000001110 calcium chloride Substances 0.000 claims abstract description 8
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 8
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims abstract description 8
- 229940074393 chlorogenic acid Drugs 0.000 claims abstract description 8
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims abstract description 8
- 235000001368 chlorogenic acid Nutrition 0.000 claims abstract description 8
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 239000013078 crystal Substances 0.000 abstract description 2
- 235000015177 dried meat Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 230000001093 anti-cancer Effects 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000003712 anti-aging effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000003387 muscular Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23G3/48—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种绿茶风味的青枣果脯及其制备方法,主要原料按重量份计包括:新鲜青枣100份,白砂糖5~10份,低聚异麦芽糖2~5份,低聚果糖2~4份,绿茶粉0.5~8份,氯化钙0.5~1.5份,柠檬酸0.3~0.5份,绿原酸0.5~1.0份,维生素C 0.5~1.5份。制备的青枣果脯色泽黄绿、纯净,晶莹透明;表面光滑,脯体饱满;具有青枣的清香,口感纯正无异味;低糖,低热量,有嚼劲,软硬适中。并结合了青枣、绿茶、功能性低聚糖的营养及保健功能,不仅能满足不同层次消费者的口感和营养需求,而且克服了传统果脯生产时间长的缺点,能提高生产效率。产品水分含量≤23wt%;含糖量15~25%,保质期为365天。
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风味的青枣果脯及其制备方法。
背景技术
青枣是一种优良的热带、亚热带珍稀水果,由于其果形优美而具苹果、梨、枣的风味,台湾青枣也享有"热带小苹果"的美誉。青枣果实营养丰富,古人有“日食三枣、长生不老”之说。青果重50-100克,甜度10-20度,其果实脆甜可口,每百克青枣含蛋白质1.2克、脂肪0.3克、碳水化合物23.7克,含有大量维生素C、钙、磷、维生素B、胡萝卜素等,素有“维生素丸”之称。鲜枣中的维生素最高243mg/100g,远比猕猴桃的62mg/100g高。青枣具有:增强人体免疫力;增强肌力;保护肝脏;抗过敏;镇静安神等营养价值。
绿茶是未经发酵制成的茶,保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多。绿茶中的这些天然营养成份对防衰老、防癌、抗癌、杀菌、消炎、降脂和减肥,对吸烟者也可减轻其受到的尼古丁伤害等具有特殊效果,是其他茶类所不及的。绿茶是将采摘来的鲜叶先经高温杀青,杀灭了各种氧化酶,保持了茶叶绿色,然后经揉捻、干燥而制成。
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,可代替白砂糖使用。
传统的果脯加工,方法是用糖或糖液煮制果块,使产品甜度很高,而且由于长时间的煮制,使原果的形状与风味受到损失,青枣中的各种活性成分和多种维生素在加热过程中均遭到破坏。采用微波真空浸糖技术能够缩短渗糖时间、提高生产效率,并能有效地保持原果的色、香、味及营养成分、防止褐变,使产品质量有了较大的提高。
青枣既可作为水果直接鲜食,其肉质鲜脆多汁、口感佳、风味独特,也可作为果脯进行加工,但是将绿茶这一特色引入青枣果脯的制作目前空缺。本发明通过将青枣制成青枣果脯,一方面克服了青枣在贮运加工过程中易损伤、褐变等缺点,通过添加绿茶赋予产品良好的色泽和独特的茶香风味,有助于提升产品的感官品质;同时,绿茶富含天然抗氧化因子茶多酚,可以增加产品的防腐抑菌的效果;另一方面采用真空微波渗糖工艺能够提高生产效率,渗糖效果更好,并能降低传统果脯加工过程中营养价值的流失。从而生产出一种营养、健康且具有一定保健功效的绿茶风味的青枣果脯,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
本发明的目的是为克服现有技术和产品的不足,提高食品的食用价值,提升口感,提出一种绿茶风味的青枣果脯及其制作方法。
本发明的技术方案如下:
一种绿茶风味的青枣果脯由以下重量份配比原料制成:新鲜青枣100份,白砂糖5~10份,低聚异麦芽糖2~5份,低聚果糖2~4份,绿茶粉0.5~8份,氯化钙0.5~1.5份,柠檬酸0.3~0.5份,绿原酸0.5~1.0份,维生素C 0.5~1.5份。
制作工艺包括:青枣原料选择、预处理→护色硬化→微波真空浸糖→绿茶粉调味→恒温干燥→灭菌→成品。
具体包括以下步骤:
1)预处理:选择果形整齐、色泽鲜艳、无虫害、不干瘪、组织致密的新鲜青枣100份,清洗,沥水,去核、划线;
2)护色硬化:将去核、划线后的青枣置于氯化钙0.5~1.5份,柠檬酸0.3~0.5份,绿原酸0.5~1.0份,维生素C 0.5~1.5份混合溶液中常温下浸泡1~1.5 h,作护色硬化处理,然后清水漂洗沥干备用;
3)微波真空渗糖:将护色硬化后的果脯捞出沥干,放入配制好的渗糖液(渗糖液的制备方法:加入5~10份白砂糖、2~5份低聚异麦芽糖、2~4份低聚果糖配置渗糖溶液,按照料液比1:3,单位g/ml)中,于真空度0.05MPa,300~500W的微波火力中渗糖30~50min,捞出沥干糖液;
4)绿茶粉调味:往渗糖后的青枣里添加0.5~8份的绿茶粉,再于25-30℃的条件下腌制2~4h;
5)恒温干燥:将步骤4)处理后的青枣放入恒温鼓风干燥箱中,调整温度至50~60℃,干燥3~5 h,至青枣表面不再黏滞为止,水分含量≤23wt%;
6)灭菌:青枣果脯用紫外线灭菌;
7)成品:灭菌后的青枣果脯按照相应规格进行包装。
本发明在传统青枣果脯的加工过程中,利用绿茶粉调味,一是利用绿茶的色泽、滋味使青枣果脯颜色更加有光泽,滋味更丰富,风味更独特,且绿茶富含天然抗氧化因子茶多酚,可以增加产品的防腐抑菌的效果。二是结合青枣果脯、绿茶、功能性低聚糖的营养、保健功能,充分发挥青枣、绿茶、功能性低聚糖增加人体的免疫能力、增强肌力、保护肝脏、抗过敏、镇静安神、防衰老、防癌、抗癌、杀菌、消炎、降脂和减肥等保健功能。不仅解决了单纯食用青枣果脯存在的不足,还能改善青枣肉脯的风味,同时兼有青枣、绿茶、功能性低聚糖的保健功能,不仅能满足不同层次消费者的口感和营养需求,而且克服了传统果脯生产时间长的缺点,能提高生产效率。
本发明采用微波真空渗糖工艺,能大大缩短果脯的生产时间,提高青枣果脯的生产效率,且渗糖效果好,并能减少青枣在加工过程中的营养流失。
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
一种绿茶风味的青枣果脯的制备方法,具体包括以下步骤:
1)预处理:选择果形整齐、色泽鲜艳、无虫害、不干瘪、组织致密的新鲜青枣100份,清洗,沥水,去核、划线;
2)护色硬化:将去核、划线后的青枣置于氯化钙0.5份,柠檬酸0.3份,绿原酸0.5份,维生素C 0.5份混合溶液中常温下浸泡1.5 h,作护色硬化处理,然后清水漂洗沥干备用;
3)微波真空渗糖:将护色硬化后的果脯捞出沥干,放入配制好的(渗糖液的制备:加入5份白砂糖、2份低聚异麦芽糖、2份低聚果糖配置渗糖溶液,按照料液比1:3,单位g/ml)渗糖液中,于真空度0.05MPa, 500W的微波火力中渗糖50min,捞出沥干糖液;
4)绿茶粉调味:往渗糖后的青枣里添加0.5份的绿茶粉,再于25℃的条件下腌制4h;
5)恒温干燥:将步骤4)处理后的青枣放入恒温鼓风干燥箱中,调整温度至60℃,干燥5h,至青枣表面不再黏滞为止,水分含量≤23wt%;
6)灭菌:青枣果脯用紫外线灭菌;
7)成品:灭菌后的青枣果脯按照相应规格进行包装。
实施例2
一种绿茶风味的青枣果脯的制备方法,具体包括以下步骤:
1)预处理:选择果形整齐、色泽鲜艳、无虫害、不干瘪、组织致密的新鲜青枣100份,清洗,沥水,去核、划线;
2)护色硬化:将去核、划线后的青枣置于氯化钙1.0份,柠檬酸0.4份,绿原酸0.8份,维生素C 0.8份混合溶液中常温下浸泡1.2 h,作护色硬化处理,然后清水漂洗沥干备用;
3)微波真空渗糖:将护色硬化后的果脯捞出沥干,放入配制好的(渗糖液的制备:加入8份白砂糖、3份低聚异麦芽糖、3份低聚果糖配置渗糖溶液,按照料液比1:3,单位g/ml)渗糖液中,于真空度0.05MPa,400W的微波火力中渗糖40min,捞出沥干糖液;
4)绿茶粉调味:往浸糖后的青枣里添加5份的绿茶粉,再于28℃的条件下腌制3h;
5)恒温干燥:将步骤4)处理后的青枣放入恒温鼓风干燥箱中,调整温度至55℃,干燥4h,至青枣表面不再黏滞为止,水分含量≤23wt%;
6)灭菌:青枣果脯用紫外线灭菌;
7)成品:灭菌后的青枣果脯按照相应规格进行包装。
实施例3
一种绿茶风味的青枣果脯的制备方法,具体包括以下步骤:
1)预处理:选择果形整齐、色泽鲜艳、无虫害、不干瘪、组织致密的新鲜青枣100份,清洗,沥水,去核、划线;
2)护色硬化:将去核、划线后的青枣置于氯化钙1.5份,柠檬酸0.5份,绿原酸1.0份,维生素C 1.5份混合溶液中常温下浸泡1 h,作护色硬化处理,然后清水漂洗沥干备用;
3)微波真空渗糖:将护色硬化后的果脯捞出沥干,放入配制好的(渗糖液的制备:加入10份白砂糖、5份低聚异麦芽糖、4份低聚果糖配置渗糖溶液,按照料液比1:3,单位g/ml)渗糖液中,于真空度0.05MPa,300W的微波火力中渗糖30min,捞出沥干糖液;
4)绿茶粉调味:往浸糖后的青枣里添加8份的绿茶粉,再于30℃的条件下腌制2h;
5)恒温干燥:将步骤4)处理后的青枣放入恒温鼓风干燥箱中,调整温度至60℃,干燥3h,至青枣表面不再黏滞为止,水分含量≤23wt%;;
6)灭菌:青枣果脯用紫外线灭菌;
7)成品:灭菌后的青枣果脯按照相应规格进行包装。
本发明制备的青枣果脯色泽黄绿、纯净,晶莹透明,脯体饱满;具有青枣的清香,口感纯正无异味;低糖,低热量,有嚼劲,软硬适中;产品水分含量≤23wt%;含糖量15~25%,添加绿茶,以茶多酚为天然抗氧化剂,保质期可达365天。结合了青枣、绿茶、功能性低聚糖的营养及保健功能,不仅能满足不同层次消费者的口感和营养需求,而且克服了传统果脯生产时间长的缺点,能提高生产效率。
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)
1.一种绿茶风味的青枣果脯,其特征在于,所述绿茶风味的青枣果脯的主要原料按重量份计包括:新鲜青枣100份,白砂糖5~10份,低聚异麦芽糖2~5份,低聚果糖2~4份,绿茶粉0.5~8份,氯化钙0.5~1.5份,柠檬酸0.3~0.5份,绿原酸0.5~1.0份,维生素C 0.5~1.5份。
2.一种制备如权利要求1所述的绿茶风味的青枣果脯的方法,其特征在于,包括以下具体步骤:
1)预处理:选择果形整齐、色泽鲜艳、无虫害、不干瘪、组织致密的新鲜青枣100份,清洗,沥水,去核、划线;
2)护色硬化:将去核、划线后的青枣置于氯化钙0.5~1.5份,柠檬酸0.3~0.5份,绿原酸0.5~1.0份,维生素C 0.5~1.5份混合溶液中常温下浸泡1~1.5 h,作护色硬化处理,然后清水漂洗沥干备用;
3)微波真空渗糖:将护色硬化后的果脯捞出沥干,放入配制好的渗糖液中,于真空度0.05MPa,300~500W的微波火力中渗糖30~50min,捞出沥干糖液;
4)绿茶粉调味:往渗糖后的青枣里添加0.5~8份的绿茶粉,再于25-30℃的条件下腌制2~4h;
5)恒温干燥:将步骤4)处理后的青枣放入恒温鼓风干燥箱中,调整温度至50~60℃,干燥3~5 h,至青枣表面不再黏滞为止,水分含量≤23wt%;
6)灭菌:青枣果脯用紫外线灭菌;
7)成品:灭菌后的青枣果脯按照相应规格进行包装。
3.根据权利要求2所述的制备方法,其特征在于,步骤3)中的渗糖液的制备方法:加入5~10份白砂糖、2~5份低聚异麦芽糖、2~4份低聚果糖配置渗糖溶液,按照料液比1:3,单位g/ml。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710325009.3A CN106962586A (zh) | 2017-05-10 | 2017-05-10 | 一种绿茶风味的青枣果脯及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710325009.3A CN106962586A (zh) | 2017-05-10 | 2017-05-10 | 一种绿茶风味的青枣果脯及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106962586A true CN106962586A (zh) | 2017-07-21 |
Family
ID=59332109
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710325009.3A Pending CN106962586A (zh) | 2017-05-10 | 2017-05-10 | 一种绿茶风味的青枣果脯及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106962586A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107557264A (zh) * | 2017-09-29 | 2018-01-09 | 平果县果燕缘农业开发有限公司 | 一种青枣制冰醋酸的生产方法 |
CN107865178A (zh) * | 2017-09-29 | 2018-04-03 | 平果县果燕缘农业开发有限公司 | 一种青枣果脯的制作方法 |
CN108835352A (zh) * | 2018-07-10 | 2018-11-20 | 杨丽 | 营养红枣蜜饯及其加工方法 |
CN113907168A (zh) * | 2021-10-15 | 2022-01-11 | 山西农业大学山西功能食品研究院 | 一种低糖青枣蜜饯的制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106578297A (zh) * | 2016-11-29 | 2017-04-26 | 广西大学 | 一种保健酸木瓜果脯及其制备方法 |
-
2017
- 2017-05-10 CN CN201710325009.3A patent/CN106962586A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106578297A (zh) * | 2016-11-29 | 2017-04-26 | 广西大学 | 一种保健酸木瓜果脯及其制备方法 |
Non-Patent Citations (1)
Title |
---|
马姝雯等: "无添加糖青枣果脯的工艺研究", 《农产品加工•学刊》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107557264A (zh) * | 2017-09-29 | 2018-01-09 | 平果县果燕缘农业开发有限公司 | 一种青枣制冰醋酸的生产方法 |
CN107865178A (zh) * | 2017-09-29 | 2018-04-03 | 平果县果燕缘农业开发有限公司 | 一种青枣果脯的制作方法 |
CN108835352A (zh) * | 2018-07-10 | 2018-11-20 | 杨丽 | 营养红枣蜜饯及其加工方法 |
CN113907168A (zh) * | 2021-10-15 | 2022-01-11 | 山西农业大学山西功能食品研究院 | 一种低糖青枣蜜饯的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1826969B (zh) | 一种香菇素肉松及其制作方法 | |
CN106962586A (zh) | 一种绿茶风味的青枣果脯及其制备方法 | |
CN105707784A (zh) | 一种洋姜的腌制方法 | |
CN102845719A (zh) | 木耳酱及其制备方法 | |
CN101731412A (zh) | 透明红薯脯的制作方法 | |
CN106306283A (zh) | 一种杏鲍菇脯的加工工艺 | |
CN105639543A (zh) | 一种藠头的腌制方法 | |
CN103478520A (zh) | 一种复合果酱及其生产工艺 | |
CN107373529A (zh) | 一种橄榄菜的制作方法 | |
KR20100035046A (ko) | 연잎 찹쌀 밥의 제조방법 | |
CN106118984A (zh) | 一种发酵型茶酒及其生产方法 | |
CN105166262A (zh) | 一种滋补安神山药南瓜脯的加工方法 | |
KR101003563B1 (ko) | 홍삼김치의 제조방법 | |
CN109673994B (zh) | 酸木瓜辣椒果酱及其制备方法 | |
CN105076639A (zh) | 一种滋阴养气香芋南瓜脯的加工方法 | |
CN101711545A (zh) | 一种莲子脯的加工技术 | |
CN105285661A (zh) | 巴旦木果仁脱皮工艺、巴旦木蛋白饮品的配方组分及其制备工艺 | |
CN106689841A (zh) | 一种红薯蜜枣馅粽子及其制备方法 | |
CN111000157A (zh) | 一种菠萝蛋白酶腌制的烘烤牛肉干及其制备方法 | |
KR101711334B1 (ko) | 발효 양파의 제조방법 | |
CN110916025A (zh) | 一种沙棘复合果汁饮料及其制作方法 | |
CN105767697A (zh) | 一种奶香蜜豆山药糕 | |
CN105614318A (zh) | 一种土豆菜干及其制作方法 | |
CN107712185A (zh) | 一种柠檬柚子蜂蜜茶及其制备方法 | |
KR102438136B1 (ko) | 우슬차 및 그 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
|
RJ01 | Rejection of invention patent application after publication |