CN107006817A - A kind of preparation method of orange peel Kiwi berry compound nectar - Google Patents
A kind of preparation method of orange peel Kiwi berry compound nectar Download PDFInfo
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Abstract
本发明公开了一种果酱的加工技术，具体涉及一种橙皮猕猴桃复合果酱的加工技术，属于食品加工技术领域。经原材料预处理、软化、盐浸护色、打浆、复合、加配料、浓缩、罐装、密封、杀菌、冷却、成品、成品检验，制得橙皮猕猴桃复合果酱。本发明加工工艺简单，生产制作容易，制得的橙皮猕猴桃复合果酱营养丰富，食用方便，口感好，低糖低热量，安全卫生，产品附加值高，解决了传统酥饼高油高糖，口感单一的问题。The invention discloses a jam processing technology, in particular to a processing technology of orange peel and kiwi fruit compound jam, and belongs to the technical field of food processing. After raw material pretreatment, softening, salt immersion color protection, beating, compounding, adding ingredients, concentration, canning, sealing, sterilization, cooling, finished product and finished product inspection, the orange peel and kiwi fruit compound jam is prepared. The invention has simple processing technology, easy production and production, and the prepared orange peel kiwi fruit compound jam is rich in nutrition, convenient to eat, good in taste, low in sugar and low in calories, safe and hygienic, high in added value of the product, and solves the problem of high oil and high sugar in traditional shortbread. single question.
Description
技术领域technical field
本发明公开了一种橙皮猕猴桃复合果酱的制备工艺，具体涉及一种橙皮猕猴桃复合果酱的加工技术，属于食品加工技术领域。The invention discloses a preparation process of orange peel and kiwi fruit compound jam, in particular relates to a processing technology of orange peel and kiwi fruit compound jam, and belongs to the technical field of food processing.
背景技术Background technique
猕猴桃俗称奇异果，是深受消费者喜爱的水果，其果实细嫩多汁，清香鲜美，酸甜宜人，营养丰富。猕猴桃果实中的化学成分包括糖类、果胶、纤维素、有机酸、蛋白质、单宁、色素、维生素、油脂、多种酶类、17种氨基酸和14种矿物质。Vc的含量很高(一般为120-428mg/100g)，比一般水果高出十几甚至几十倍，有“Vc之王”的美誉。比柑桔、苹果等水果高几倍甚至几十倍，同时还含大量的糖、蛋白质、氨基酸等多种有机物。Kiwi fruit, commonly known as kiwi fruit, is a fruit loved by consumers. Its fruit is tender and juicy, fragrant and delicious, sweet and sour, and rich in nutrition. The chemical components in kiwi fruit include sugar, pectin, cellulose, organic acid, protein, tannin, pigment, vitamin, oil, various enzymes, 17 kinds of amino acids and 14 kinds of minerals. The content of Vc is very high (generally 120-428mg/100g), ten or even dozens of times higher than that of ordinary fruits, and has the reputation of "king of Vc". It is several times or even dozens of times higher than citrus, apple and other fruits, and it also contains a lot of sugar, protein, amino acid and other organic substances.
柑桔皮中富含多种生物活性成分，如类黄酮类、类菇、胡萝卜素类、香豆素类、丙烯酮类等，它们具有各种生理功能，已成为目前的研究热点。我国柑桔资源丰富，与国外相比，我国柑桔加工率偏少，且加工过程中会产生约50％的皮渣，只有少量皮渣用于提取精油或生产饲料等，大多作为垃圾进行焚烧或舍弃，既给环境造成极大污染，又是资源的极大浪费。如能被很好的利用起来，将大大节约生产成本。因而将橙子皮与猕猴桃一起制成复合果酱，既可以调节果酱的风味，又能增加果酱的营养价值。Citrus peel is rich in a variety of bioactive components, such as flavonoids, mushrooms, carotene, coumarin, acrylone, etc., which have various physiological functions and have become a research hotspot. my country is rich in citrus resources. Compared with foreign countries, the processing rate of citrus in my country is relatively low, and about 50% of the skin residue will be produced during the processing process. Only a small amount of skin residue is used to extract essential oil or produce feed, etc., and most of them are burned as garbage. Or abandon it, not only cause great pollution to the environment, but also a great waste of resources. If it can be well utilized, it will greatly save production costs. Therefore, the orange peel and kiwi fruit are made into a compound jam, which can not only adjust the flavor of the jam, but also increase the nutritional value of the jam.
果酱是把水果、糖及酸度调节剂混合后，用超过100℃温度熬制而成的凝胶物质，也叫果子酱。制作果酱是长时间保存水果的一种方法，主要用来涂抹于面包或吐司上食用。目前，市场上果酱的种类繁多，但含糖量一般较高，产品过于甜腻，过多的摄入食糖对人体健康不利，易导致心血管病、肥胖症及儿童龋齿等问题，故人们对低糖果酱的需求日益增多，开发研究新型低糖保健果酱已成为当务之急。采用橙子皮和猕猴桃为原料，研制低糖复合果酱，可减少橙子皮的浪费，有效节约成本，提高产品附加值，为研制低糖型营养保健产品提供了新思路。Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is a way to preserve fruit for a long time, mainly for spreading on bread or toast. At present, there are many kinds of jams on the market, but the sugar content is generally high, and the products are too sweet and greasy. Excessive intake of sugar is not good for human health, and can easily lead to problems such as cardiovascular disease, obesity and dental caries in children. The demand for low-sugar jam is increasing day by day, and the development and research of new low-sugar health jam has become a top priority. Using orange peel and kiwi fruit as raw materials to develop low-sugar compound jam can reduce the waste of orange peel, effectively save costs, increase product added value, and provide a new idea for the development of low-sugar nutrition and health care products.
发明内容Contents of the invention
本发明所要解决的技术问题是提供一种橙皮猕猴桃复合果酱的加工方法，本发明加工工艺简单，生产制作容易，制得的橙皮猕猴桃复合果酱营养丰富，食用方便，口感好。The technical problem to be solved by the present invention is to provide a processing method of orange peel and kiwi fruit compound jam. The processing technology of the invention is simple, the production is easy, and the prepared orange peel and kiwi fruit compound jam is rich in nutrition, convenient to eat and good in taste.
为了解决上述技术问题，本发明橙皮猕猴桃复合果酱的加工方法，包括以下步骤：In order to solve the problems of the technologies described above, the processing method of orange peel kiwifruit compound jam of the present invention may further comprise the steps:
(1)原材料预处理(1) Raw material pretreatment
橙皮预处理：挑选外观良好，有光泽且无霉变的橙子，剥下橙皮清洗干净。Pretreatment of orange peel: select oranges with good appearance, luster and no mildew, peel off the orange peel and clean it.
猕猴桃预处理：挑选新鲜的外观良好，无霉变且无病虫害的，充分成熟的猕猴桃，洗净去皮，切块。Pretreatment of kiwi fruit: select fresh and fully mature kiwi fruit with good appearance, no mildew and no pests and diseases, wash, peel, and cut into pieces.
(2)软化：将经过漂洗的橙皮放入煮沸的纯净水中，煮制5-10min进行软化。(2) Softening: put the rinsed orange peel into boiled pure water, boil for 5-10 minutes to soften.
(3)盐浸：将橙皮切至2-3mm的细条，用5％的食盐水浸泡已软化处理的橙皮2h，再用水冲洗0.5h，可去除橙皮的苦味。(3) Salt soaking: cut the orange peel into thin strips of 2-3 mm, soak the softened orange peel with 5% salt water for 2 hours, and then rinse with water for 0.5 hour to remove the bitterness of the orange peel.
(4)护色：将充分去皮并清洗好的猕猴桃放入煮沸的纯净水中热烫20s，然后再放入到浓度为0.2％的D-异抗坏血酸钠溶液中护色处理5min。(4) Color protection: Put the fully peeled and cleaned kiwi fruit into boiled pure water for 20 seconds, and then put it into 0.2% sodium D-isoascorbate solution for color protection treatment for 5 minutes.
(5)打浆(5) beating
橙皮浆：在软化后的橙皮中加入适量纯净水，将橙皮打细腻，防止果酱口感粗糙。Orange peel pulp: add an appropriate amount of pure water to the softened orange peel, and beat the orange peel finely to prevent the jam from being rough.
猕猴桃浆：将护色处理后的猕猴桃果实放入打浆机中，得到组织细腻的果泥。Kiwi fruit pulp: Put the kiwi fruit after the color protection treatment into a beater to get a finely textured fruit puree.
(6)复合：将打好的橙皮浆和猕猴桃浆按照15∶85的比例混合均匀。(6) Compounding: Mix the beaten orange peel pulp and kiwi fruit pulp evenly in a ratio of 15:85.
(7)加配料、浓缩：先用大火煮沸，然后改用文火加热浓缩，分三个阶段加入糖液，浓缩一段时间后加入0.2％的黄原胶，最后加入0.2％的柠檬酸调节酸味。整个过程要不停搅拌，以防酱体结晶和锅底焦化。(7) Adding ingredients and concentrating: first boil with high heat, then use slow fire to heat and concentrate, add sugar solution in three stages, add 0.2% xanthan gum after concentrating for a period of time, and finally add 0.2% citric acid to adjust the sour taste. Stir continuously throughout the process to prevent the sauce from crystallizing and the bottom of the pan from scorching.
(8)灌装、密封：将罐头瓶以及瓶盖放入沸水中煮10min，水分控干，然后将浓缩好的果酱装入瓶中。(8) Filling and sealing: Put the can bottle and the bottle cap into boiling water for 10 minutes, drain the water, and then put the concentrated jam into the bottle.
(9)杀菌、冷却：水浴锅温度设置为100℃，杀菌20min，杀菌后分段冷却至室温。(9) Sterilization and cooling: set the temperature of the water bath to 100°C, sterilize for 20 minutes, and cool down to room temperature in sections after sterilization.
(10)成品：贴上标签及日期。(10) Finished product: label and date.
(11)成品检验：将加工好的产品首先进行感官指标检验，橙皮猕猴桃复合果酱要求酱体均匀，有粘稠性，能够流动，无析水现象，色泽明亮浅黄、有光泽，酸甜可口，清香怡人。香味协调，有猕猴桃的酸甜和橙皮的清香，无异味。感官指标满足要求即为合格产品。(11) Finished product inspection: The processed products are first inspected for sensory indicators. The orange peel and kiwi fruit compound jam requires uniform body, viscous, flowing, no water analysis, bright light yellow, shiny, sweet and sour taste , Fragrant and pleasant. The fragrance is harmonious, with the sweet and sour taste of kiwi fruit and the fragrance of orange peel, without peculiar smell. If the sensory indicators meet the requirements, it is a qualified product.
本发明的创新之处在于，在传统酥饼加工工艺的基础上，以橙皮和猕猴桃为原料，不添加任何防腐剂，在24小时内制得营养丰富、风味独特和含糖量低的橙皮猕猴桃复合果酱。The innovation of the present invention is that on the basis of the traditional shortbread processing technology, orange peel and kiwi fruit are used as raw materials without adding any preservatives, and an orange with rich nutrition, unique flavor and low sugar content is produced within 24 hours. Skin kiwi compound jam.
具体实施方式detailed description
一种橙皮猕猴桃复合果酱的加工方法，包括以下步骤：A processing method of orange peel kiwifruit compound jam, comprising the following steps:
(1)原材料预处理(1) Raw material pretreatment
橙皮预处理：挑选外观良好，有光泽且无霉变的橙子，剥下橙皮清洗干净。Pretreatment of orange peel: select oranges with good appearance, luster and no mildew, peel off the orange peel and clean it.
猕猴桃预处理：挑选新鲜的外观良好，无霉变且无病虫害的，充分成熟的猕猴桃，洗净去皮，切块。Pretreatment of kiwi fruit: select fresh and fully mature kiwi fruit with good appearance, no mildew and no pests and diseases, wash, peel, and cut into pieces.
(2)软化：将经过漂洗的橙皮放入煮沸的纯净水中，煮制5-10min进行软化。(2) Softening: put the rinsed orange peel into boiled pure water, boil for 5-10 minutes to soften.
(3)盐浸：将橙皮切至2-3mm的细条，用5％的食盐水浸泡已软化处理的橙皮2h，再用水冲洗0.5h，可去除橙皮的苦味。(3) Salt soaking: cut the orange peel into thin strips of 2-3 mm, soak the softened orange peel with 5% salt water for 2 hours, and then rinse with water for 0.5 hour to remove the bitterness of the orange peel.
(4)护色：将充分去皮并清洗好的猕猴桃放入煮沸的纯净水中热烫20s，然后再放入到浓度为0.2％的D-异抗坏血酸钠溶液中护色处理5min。(4) Color protection: Put the fully peeled and cleaned kiwi fruit into boiled pure water for 20 seconds, and then put it into 0.2% sodium D-isoascorbate solution for color protection treatment for 5 minutes.
(5)打浆(5) beating
橙皮浆：在软化后的橙皮中加入适量纯净水，将橙皮打细腻，防止果酱口感粗糙。Orange peel pulp: add an appropriate amount of pure water to the softened orange peel, and beat the orange peel finely to prevent the jam from being rough.
猕猴桃浆：将护色处理后的猕猴桃果实放入打浆机中，得到组织细腻的果泥。Kiwi fruit pulp: Put the kiwi fruit after the color protection treatment into a beater to get a finely textured fruit puree.
(6)复合：将打好的橙皮浆和猕猴桃浆按照15∶85的比例混合均匀。(6) Compounding: Mix the beaten orange peel pulp and kiwi fruit pulp evenly in a ratio of 15:85.
(7)加配料、浓缩：先用大火煮沸，然后改用文火加热浓缩，分三个阶段加入糖液，浓缩一段时间后加入0.2％的黄原胶，最后加入0.2％的柠檬酸调节酸味。整个过程要不停搅拌，以防酱体结晶和锅底焦化。(7) Adding ingredients and concentrating: first boil with high heat, then use slow fire to heat and concentrate, add sugar solution in three stages, add 0.2% xanthan gum after concentrating for a period of time, and finally add 0.2% citric acid to adjust the sour taste. Stir continuously throughout the process to prevent the sauce from crystallizing and the bottom of the pan from scorching.
(8)灌装、密封：将罐头瓶以及瓶盖放入沸水中煮10min，水分控干，然后将浓缩好的果酱装入瓶中。(8) Filling and sealing: Put the can bottle and the bottle cap into boiling water for 10 minutes, drain the water, and then put the concentrated jam into the bottle.
(9)杀菌、冷却：水浴锅温度设置为100℃，杀菌20min，杀菌后分段冷却至室温。(9) Sterilization and cooling: set the temperature of the water bath to 100°C, sterilize for 20 minutes, and cool down to room temperature in sections after sterilization.
(10)成品：贴上标签及日期。(10) Finished product: label and date.
(11)成品检验：将加工好的产品首先进行感官指标检验，橙皮猕猴桃复合果酱要求酱体均匀，有粘稠性，能够流动，无析水现象，色泽明亮浅黄、有光泽，酸甜可口，清香怡人。香味协调，有猕猴桃的酸甜和橙皮的清香，无异味。感官指标满足要求即为合格产品。(11) Finished product inspection: The processed product is firstly inspected for sensory indicators. The orange peel and kiwifruit compound jam requires uniform body, viscous, flowing, no water analysis, bright light yellow, shiny, sweet and sour taste , Fragrant and pleasant. The fragrance is harmonious, with the sweet and sour taste of kiwi fruit and the fragrance of orange peel, without peculiar smell. If the sensory indicators meet the requirements, it is a qualified product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173756A (en) * | 2017-05-11 | 2017-09-19 | 许昌学院 | A kind of fragrant citrus jam and preparation method thereof |
| CN107822035A (en) * | 2017-11-18 | 2018-03-23 | 薛晓君 | The preparation method of guava jam |
| CN108685073A (en) * | 2018-03-22 | 2018-10-23 | 许昌学院 | A kind of orange peel purple sweet potato compound nectar and preparation method thereof |
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| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103734566A (en) * | 2013-12-12 | 2014-04-23 | 贺州学院 | Low-sugar flavedo-water chestnut composite jam and preparation method thereof |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
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| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103734566A (en) * | 2013-12-12 | 2014-04-23 | 贺州学院 | Low-sugar flavedo-water chestnut composite jam and preparation method thereof |
| CN106360533A (en) * | 2016-08-31 | 2017-02-01 | 秭归帝元食品罐头股份有限公司 | Production method of orange peel sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107173756A (en) * | 2017-05-11 | 2017-09-19 | 许昌学院 | A kind of fragrant citrus jam and preparation method thereof |
| CN107822035A (en) * | 2017-11-18 | 2018-03-23 | 薛晓君 | The preparation method of guava jam |
| CN108685073A (en) * | 2018-03-22 | 2018-10-23 | 许昌学院 | A kind of orange peel purple sweet potato compound nectar and preparation method thereof |
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Application publication date: 20170804 |