CN107080201A - 一种蓝莓水果纸的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种蓝莓水果纸的制备方法,其特征在于:蓝莓水果纸的制作方法具体如下:(1)主原料配置:(2)制浆;(3)匀浆;(4)将步骤(3)匀浆好的蓝莓水果浆料倒入玻璃板上,水果浆料的厚度为0.3cm‑0.5cm,并在水果果浆上覆盖一层薄膜;(5)干燥;(6)揭摸、包装。本发明在加工过程中温度较低,能很好地保存其中的营养物质;蓝莓水果纸属于干制品,密封后易于保存,解决了新鲜蓝莓的贮藏问题,减少果农的损失;采用小袋保存,携带方便;产品干制后脆度适中,酸甜可口,也不粘牙,适用于各类人群;不仅提高了蓝莓的附加值,又满足了人们对零食的渴望,能够补充必要的维生素,矿物质等营养元素。
Description
技术领域
本发明属于食品加工技术领域。
背景技术
蓝莓(blueberry),又称越桔或蓝浆果,属杜鹃花科越橘属落叶灌木植物。其果实为浆果,呈深蓝色,被白霜,近圆形,果肉细腻,甜酸适度。蓝莓果实含有丰富的营养成分,富含K、Fe、Zn、Ca等多种矿质元素及维生素C、维生素E、维生素A、B族维生素、超氧化物歧化酶(SOD)、花青素等,还含有19种氨基酸,包含人体必需的8种氨基酸。其中富含的功能活性物质花青素,据研究表明,它具有较多生理功能,可以缓解眼睛疲劳、防止视力降低和退化,对血管硬化、心脏疾病、减缓衰老、增强记忆力、清除自由基、抗肿瘤等功效。蓝莓果实它不仅具有良好的营养价值,还具有增强人体免疫功能、防止脑神经衰老、增强心脏功能、明目抗癌等独特功效,被联合国粮农组织(FAO)确定为人类五大健康食品之一。基于上述蓝莓对人体保健诸多利用价值,目前已广泛的应用于食品、保健品、化妆品和医药等领域。但目前市场上蓝莓的加工品主要有果汁、果醋、果干、果酒、果脯、果冻、果酱以及一些饼干类产品,而蓝莓水果纸作为一种新型的绿色健康休闲食品,还尚未出现。
发明内容
本发明的目的是提供一种不仅提高了蓝莓的附加值,还丰富了人们的休闲所需,便于携带保存,满足了人们对零食的渴望,且补充了必要的维生素,矿物质等营养元素的蓝莓水果纸的制备方法。
蓝莓水果纸的制作方法具体如下:
(1)主原料配置。
主原料由蓝莓浆及配料组成。
所述蓝莓浆是由相同质量的蓝莓与水搅拌打浆制得。
所述配料是由占蓝莓重量0.2%~0.3%的海藻酸钠,占蓝莓重量0.3%~0.4%的羧甲基纤维素钠,占蓝莓重量0.2%~0.3%的果胶,占蓝莓重量0.3%~0.5%的甘油组成;
(2)制浆:选取成熟新鲜的蓝莓清洗干净。称其等质量的蓝莓、水,加入相应步骤(1)所述的配料一同放在搅拌器中搅拌打浆,搅拌时,搅拌器的转速24000rpm,得蓝莓水果浆料;
(3)匀浆:将步骤(2)所得的蓝莓水果浆料倒入容器,置于50℃中水浴加热并搅拌20分钟,使其配料充分溶解并与蓝莓浆混合均匀,以保证产品成型;
(4)将步骤(3)匀浆好的蓝莓水果浆料倒入玻璃板上,水果浆料的厚度为0.3cm-0.5cm,并在水果果浆上覆盖一层薄膜;
(5)将步骤(4)的玻璃板放入60℃恒温干燥箱中,干燥5小时即可;
(6)揭摸、包装。
其中步骤(2)中蓝莓清洗为常规清洗,即用流水清洗蓝莓表面,去除蓝莓表面的杂质。
本发明与现有技术相比具有如下优点:
(1)蓝莓水果纸加工过程中温度较低,能很好地保存其中的营养物质;
(2)蓝莓水果纸属于干制品,密封后易于保存,解决了新鲜蓝莓的贮藏问题,减少果农的损失;
(3)采用小袋保存,携带方便;
(4)产品干制后脆度适中,酸甜可口,也不粘牙,适用于各类人群;
(5)不仅提高了蓝莓的附加值,又满足了人们对零食的渴望,
(6)能够补充必要的维生素,矿物质等营养元素。
具体实施方式
实施例1
蓝莓水果纸的制作方法具体如下:
(1)主原料配置。
主原料由以下成分组成:20g蓝莓、20g水及配料。
配料是由0.04g海藻酸钠,0.06g羧甲基纤维素钠,0.04g果胶,0.6g甘油组成。
(2)制浆:选取成熟新鲜的蓝莓清洗干净。称质量为20g的蓝莓和质量20g的水,加入相应步骤(1)所述的配料一同放在搅拌器中搅拌打浆,搅拌时,搅拌器的转速是24000rpm,得蓝莓水果浆料;
(3)匀浆:将步骤(2)所得的蓝莓水果浆料倒入烧杯,置于50℃中水浴加热并搅拌20分钟,使其配料充分溶解并与蓝莓浆混合均匀,以保证产品成型;
(4)将步骤(3)匀浆好的蓝莓水果浆料倒入玻璃板上,水果浆料的厚度为0.3cm,并在水果果浆上覆盖一层薄膜;
(5)将步骤(4)的玻璃板放入60℃恒温干燥箱中,干燥5小时即可;
(6)揭摸、包装。
实施例2
蓝莓水果纸的制作方法具体如下:
(1)主原料配置。
主原料由以下成分组成:20g蓝莓、20g水及配料
配料是由0.06g海藻酸钠,0.08g羧甲基纤维素钠,0.06g果胶,1g甘油组成。
(2)制浆:选取成熟新鲜的蓝莓清洗干净。称质量为20g的蓝莓和质量20g的水,加入相应步骤(1)所述的配料一同放在搅拌器中搅拌打浆,搅拌时,搅拌器的转速是24000rpm,得蓝莓水果浆料;
(3)匀浆:将步骤(2)所得的蓝莓水果浆料倒入烧杯,置于50℃中水浴加热并搅拌20分钟,使其配料充分溶解并与蓝莓浆混合均匀,以保证产品成型;
(4)将步骤(3)匀浆好的蓝莓水果浆料倒入玻璃板上,水果浆料的厚度为0.5cm,并在水果果浆上覆盖一层薄膜;
(5)将步骤(4)的玻璃板放入60℃恒温干燥箱中,干燥5小时即可;
(6)揭摸、包装。
Claims (2)
1.一种蓝莓水果纸的制备方法,其特征在于:蓝莓水果纸的制作方法具体如下:(1)主原料配置:主原料由蓝莓浆及配料组成,所述蓝莓浆是由相同质量的蓝莓与水搅拌打浆制得,所述配料是由占蓝莓重量0.2%~0.3%的海藻酸钠,占蓝莓重量0.3%~0.4%的羧甲基纤维素钠,占蓝莓重量0.2%~0.3%的果胶,占蓝莓重量0.3%~0.5%的甘油组成;(2)制浆:选取成熟新鲜的蓝莓清洗干净。称其等质量的蓝莓、水,加入相应步骤(1)所述的配料一同放在搅拌器中搅拌打浆,搅拌时,搅拌器的转速是24000rpm,得蓝莓水果浆料;(3)匀浆:将步骤(2)所得的蓝莓水果浆料倒入容器,置于50℃中水浴加热并搅拌20分钟,使其配料充分溶解并与蓝莓浆混合均匀,以保证产品成型;(4)将步骤(3)匀浆好的蓝莓水果浆料倒入玻璃板上,水果浆料的厚度为0.3cm-0.5cm,并在水果果浆上覆盖一层薄膜;(5)将步骤(4)的玻璃板放入60℃恒温干燥箱中,干燥5小时即可;(6)揭摸、包装。
2.根据权利要求1所述的一种蓝莓水果纸的制备方法,其特征在于:步骤(2)中蓝莓清洗为常规清洗,即用流水清洗蓝莓表面,去除蓝莓表面的杂质。
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Cited By (4)
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CN109874961A (zh) * | 2019-04-12 | 2019-06-14 | 倪震丹 | 一种柑橘果纸及其制备方法 |
CN109938304A (zh) * | 2019-04-11 | 2019-06-28 | 新疆维吾尔自治区葡萄瓜果研究所 | 一种可食性甜瓜纸片及其加工方法 |
CN109972444A (zh) * | 2019-04-12 | 2019-07-05 | 李剑 | 一种浆果果纸及其制备方法 |
CN110946254A (zh) * | 2018-09-26 | 2020-04-03 | 中国热带农业科学院海口实验站 | 火龙果水果纸及其制备方法 |
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