CN107232534A - 一种用于烘焙食品的柚子果肉馅料制备方法 - Google Patents

一种用于烘焙食品的柚子果肉馅料制备方法 Download PDF

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CN107232534A
CN107232534A CN201710277324.3A CN201710277324A CN107232534A CN 107232534 A CN107232534 A CN 107232534A CN 201710277324 A CN201710277324 A CN 201710277324A CN 107232534 A CN107232534 A CN 107232534A
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shaddock
muddy flesh
mixing
flesh
moisture
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安可婧
徐玉娟
肖更生
吴继军
唐道邦
余元善
傅曼琴
张岩
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Sericulture and Agri Food Research Institute GAAS
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Abstract

本发明公开一种用于烘焙食品的柚子果肉馅料制备方法,包括以下步骤:(1)取柚子内果的果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆,并对浆液采用复合酶解法脱苦,滤掉脱苦处理后柚子肉浆液的水分,得柚子肉泥;(3)取柚子肉泥和冬瓜蓉按1:1‑5:2比例放入锅中,开中火炒出水分,待体积变成原来一半时,按混合肉泥初始质量7‑10%加入冰糖;(4)对步骤3中制得的混合柚子肉泥进行增味调香;(5)再小火熬煮1‑2h,待水分浓缩到18‑25%,即为所得馅料。该馅料可用作月饼馅料,也可以作为夹心饼干、面包、柚子酥、披萨等的馅料。将柚子肉与烘焙食品相结合,可以起到改良传统焙烤食品,增加其营养及健康性的作用。

Description

一种用于烘焙食品的柚子果肉馅料制备方法
技术领域
本发明涉及一种食品馅料加工,具体涉及一种用于烘焙食品的柚子果肉馅料制备方法。
背景技术
柚子含有丰富的天然枸橼酸和各种无机盐类,不仅有助肝、胃,肺等机能,而且还有清热去火,止咳化痰的功效。由于柚子上市集中、不易贮存,柚子的深加工逐渐得到人们的重视。柚子皮中富含柠檬烯、蒎烯等呈香物质以及柚皮甙,新橙皮甙等活性成分。近年来,柚子皮中提取的柚皮精油及多酚类产品快速进入市场,深受各年龄层次人们的喜爱;由于这些提取物的大量使用,使得加工副产物柚子肉变成了浪费,剥了皮后的柚子肉难以长时间的保存和保鲜,因此,加工副产物柚子肉也需找到良好的产品加工形式。
发明内容
本发明的目的在于提供一种用于烘焙食品的柚子果肉馅料制备方法;使富有营养的柚子果肉得到充分的利用,同时增加焙烤食品的营养及健康性。
本发明的目的可通过以下的技术措施来实现:一种用于烘焙食品的柚子果肉馅料制备方法,包括以下步骤:(1)取柚子内果的果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆,并对浆液采用复合酶解法脱苦,滤掉脱苦处理后柚子肉浆液的水分,得柚子肉泥;(3)取柚子肉泥和冬瓜蓉按1-5:1-2比例放入锅中,开中火炒出水分,待体积变成原来一半时,按混合肉泥初始质量7-10%加入冰糖;(4)对步骤3中制得的混合柚子肉泥进行增味调香;(5)再小火熬煮1-2h,待水分浓缩到18-25%,即为所得馅料。
优先的,本发明所述步骤(2)中复合酶解法脱苦的具体过程:(a)对柚子浆进行微波加热处理,在微波功率1500-2000W下加热10-15min;(b)然后添加柚子浆质量0.2%-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
优先的,本发明所述步骤(2)中复合酶解法脱苦的具体过程:(a)在柚子浆中加入其质量8-10%的食盐,煮沸15-20min;(b)再添加柚子浆质量0.2-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
优先的,本发明所述步骤(2)中复合酶解法脱苦的具体过程:(a)在柚子浆中加入其质量0.6-0.8%的β-环糊精40℃水浴下保持30-60min;(b)再添加柚子浆液质量0.2-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
优先的,本发明所述步骤(4)中增味调香的具体过程:添加柚子皮精油和柠檬汁;柚子皮精油的添加比例为混合柚子肉泥初始质量的0.2-0.5%;柠檬汁的添加比例为混合肉泥初始质量的0.3-0.5%。
优先的,本发明所述步骤(4)中增味调香的具体过程:添加蜂蜜柚子酱;蜂蜜柚子酱的添加比例为混合肉泥初始质量的10-15%。
优先的,本发明所述步骤(4)中增味调香的具体过程:添加蜂蜜柚子酱和柠檬汁;蜂蜜柚子酱的添加比例为混合肉泥初始质量的8-10%;柠檬汁的添加比例为混合肉泥初始质量的0.3-0.5%。
优先的,本发明所述的蜂蜜柚子酱的制作过程为:(1)取柚子皮油胞层部分,切成丝;(2)取柚子果肉粒,搅拌机粉碎;(3)取等量柚皮丝和果肉泥采用所述复合酶解法脱苦;(4)脱苦后的柚皮丝和果肉泥中加入其总质量20-25%的冰糖,用中小火熬1-2个小时,放凉后加入其总质量10-15%的蜂蜜即可。
本发明所制得的柚子果肉馅料是以柚子果肉做主料,冬瓜蓉做基料,利用柚子肉特殊的营养成分以及冬瓜纤维易团聚的特点,所制成的馅料营养品质佳、形状好,不易坍塌,具有一定的透明度,色泽鲜亮。可用作生产柚子馅月饼,也可以作为饼干、面包、柚子酥等糕点的馅料,本发明的柚子肉馅料具有以下有益效果:
(1)本发明将柚子肉做主料,加入柚子皮提取物、柚子酱或柠檬汁,提升馅料的风味和口感,同时利用其精油成分起到天然防腐抑菌的作用,使馅料无需添加防腐剂,装瓶冷藏后,延长了馅料的保质期;
(2)本发明以冬瓜蓉做基料,利用冬瓜纤维易团聚的特点,所制成的馅料营养品质佳、形状好,不易坍塌,具有一定的透明度,色泽鲜亮;
(3)本发明在柚子肉脱苦工艺中采用不同脱苦方法与酶解处理相结合的方式,与现有技术相比,加快了脱苦的效率,脱苦时间可节约70%-80%;
(4)本发明无添加剂,绿色健康;制作方法简单,易制作、成本低。
(5)本发明利用柚子果肉富含维生素C,微量元素以及类胰岛素等功能成分,赋予产品良好的降血糖、降血脂、减肥、美肤养容等功能;
具体实施方式
实施例1
(1)取1kg果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆;(3)采用微波与酶解联合脱苦。将果肉浆液微波2000W,加热10min,待温度下降至60℃,添加3g的柚皮苷酶,60℃恒温水浴下保持60min;(4)用双层纱布滤掉柚子肉浆液的水分;(5)取1kg冬瓜去皮切块,放入开水中煮20分钟左右至透明。挤干水分,剁成冬瓜蓉;(6)取0.75kg的柚子肉泥和0.75kg冬瓜蓉放入不粘锅中,开中火炒出水分,待体积变成原来一半时,加入冰糖150g;(7)加入200g蜂蜜柚子酱,打浆成蓉;(8)小火熬煮1-2h,待水分浓缩到20%左右。此法可作为月饼馅料。
实施例2
(1)取1.5kg果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆;(3)采用盐与酶解联合脱苦。果肉浆中加入150g食盐,煮沸20min,然后用双层纱布滤掉柚子肉浆液的水分,并有清水冲洗1次。添加4.5g柚皮苷酶粉剂,60℃恒温水浴下保持60min;(4)用双层纱布滤掉柚子肉浆液的水分;(5)取1.0kg冬瓜去皮切块,放入开水中煮20分钟左右至透明。挤干水分,剁成冬瓜蓉;(6)取1.2kg柚子肉泥和0.8kg冬瓜蓉放入不粘锅中,开中火炒出水分,待体积变成原来一半时,加入冰糖140g、麦芽糖50g;(7)加入4g的柚子精油和7g的柠檬汁;(8)小火熬煮1-2h,待水分浓缩到18%。此法可作为夹心饼干的馅料。
实施例3
(1)取0.8kg果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆;(3)采用β-环糊精与酶解联合脱苦。添加1.6g的柚皮苷酶粉剂,60℃恒温水浴下保持60min,再添加5g的β-环糊精40℃水浴下保持30min;(4)用双层纱布滤掉柚子肉浆液的水分;(5)取0.6kg冬瓜去皮切块,放入开水中煮20分钟左右至透明。挤干水分,剁成冬瓜蓉;(6)将0.6kg柚子肉泥和0.4kg冬瓜蓉放入不粘锅中,开中火炒出水分,待体积变成原来一半时,加入冰糖80g;(7)加入100g蜂蜜柚子酱,打浆成蓉,加入5g柠檬汁;(8)小火熬煮1-2h,待水分浓缩到22%左右。此法可作为柚子肉夹心面包馅料。
实施例4
(1)取0.8kg果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆;(3)采用盐与酶解联合脱苦。果肉浆中加入80g食盐,煮沸20min,然后用双层纱布滤掉柚子肉浆液的水分,并有清水冲洗1次。添加2.4g柚皮苷酶,60℃恒温水浴下保持60min;(4)用双层纱布滤掉柚子肉浆液的水分;(5)取0.5kg冬瓜去皮切块,放入开水中煮20分钟左右至透明。挤干水分,剁成冬瓜蓉;(6)取0.6kg柚子肉泥和0.3kg冬瓜蓉放入不粘锅中,开中火炒出水分,待体积变成原来一半时,加入冰糖80g;(7)加入80g蜂蜜柚子酱,打浆成蓉,加入3.5g柠檬汁;(8)小火熬煮1-2h,待水分浓缩到25%。此法可作为披萨馅料。
上述各实施例中的各种原料均可从市场获取。其中蜂蜜柚子酱也可以通过以下过程制备获得:(1)取柚子皮油胞层部分,切成丝;(2)取柚子果肉粒,搅拌机粉碎;(3)取等量柚皮丝和果肉泥采用所述复合酶解法脱苦;(4)脱苦后的柚皮丝和果肉泥中加入其总质量20-25%的冰糖,用中小火熬1-2个小时,放凉后加入其总质量10-15%的蜂蜜即可。
以上实施实例对本发明不同的实施过程进行了详细的阐述,但是本发明的实施方式并不仅限于此。所述技术领域的普通技术人员依据本发明中公开的内容,均可实现本发明的目的。

Claims (8)

1.一种用于烘培食品的柚子肉馅料制备方法,其特征在于包括以下步骤:(1)取柚子内果的果肉粒,用水清洗果肉粒、沥干水;(2)将果肉粒打浆,并对浆液采用复合酶解法脱苦,滤掉脱苦处理后柚子肉浆液的水分,得柚子肉泥;(3)取柚子肉泥和冬瓜蓉按1-5:1-2比例放入锅中,开中火炒出水分,待体积变成原来一半时,按混合柚子肉泥初始质量的7-10%加入冰糖;(4)对步骤3中制得的混合柚子肉泥进行增味调香;(5)再小火熬煮1-2h,待水分浓缩到18-25%,即为所得馅料。
2.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(2)中复合酶解法脱苦的具体过程:(a)对柚子浆进行微波加热处理,在微波功率1500-2000W下加热10-15min;(b)然后添加柚子浆质量0.2%-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
3.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(2)中复合酶解法脱苦的具体过程:(a)在柚子浆中加入其质量8-10%的食盐,煮沸15-20min;(b)再添加柚子浆质量0.2-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
4.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(2)中复合酶解法脱苦的具体过程:(a)在柚子浆中加入其质量0.6-0.8%的β-环糊精40℃水浴下保持30-60min;(b)再添加柚子浆液质量0.2%-0.3%的柚皮苷酶粉剂,55-60℃恒温水浴下保持60-90min。
5.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(4)中增味调香的具体过程:添加柚子皮精油和柠檬汁;柚子皮精油的添加比例为混合柚子肉泥初始质量的0.2-0.5%;柠檬汁的添加比例为混合肉泥初始质量的0.3-0.5%。
6.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(4)中增味调香的具体过程:添加蜂蜜柚子酱;蜂蜜柚子酱的添加比例为混合肉泥初始质量的10-15%。
7.根据权利要求1所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述步骤(4)中增味调香的具体过程:添加蜂蜜柚子酱和柠檬汁;蜂蜜柚子酱的添加比例为混合肉泥初始质量的8-10%;柠檬汁的添加比例为混合肉泥初始质量的0.3-0.5%。
8.根据权利要求7所述的一种用于烘培食品的柚子肉馅料制备方法,其特征在于:所述的蜂蜜柚子酱的制作过程为:(1)取柚子皮油胞层部分,切成丝;(2)取柚子果肉粒,搅拌机粉碎;(3)取等量柚皮丝和果肉泥采用所述复合酶解法脱苦;(4)脱苦后的柚皮丝和果肉泥中加入其总质量20-25%的冰糖,用中小火熬1-2个小时,放凉后加入其总质量10-15%的蜂蜜即可。
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Application publication date: 20171010