CN107259428A - 一种砀山酥梨罐头及其制备方法 - Google Patents
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Abstract
本发明公开了一种砀山酥梨罐头及其制备方法,所述砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨200‑300份,贝母浓缩液1‑3份,冰糖20‑35份,食盐1‑2份;所述贝母浓缩液由松贝浓缩液、青贝浓缩液或炉贝浓缩液中的一种或几种构成。本发明提供的砀山酥梨罐头中的砀山酥梨和中药贝母成分相辅相成,具有较高的保健养生价值,不仅具有止咳、清热、润肺、祛痰的功效,同时满足人们对不同口味的需求,不添加化学防腐剂和化学矫味剂,天然健康。
Description
技术领域
本发明涉及罐装食品领域,特别是涉及一种砀山酥梨罐头及其制备方法。
背景技术
在我们生活中,必不可少的就是水果,其中梨是水果的一种,多吃梨不但对身体好,对我们的皮肤更是有益。砀山酥梨含有糖份、矿物质、有机酸和多种维生素,营养极为丰富,是不可多得的果中佳品。砀山酥梨驰名中外,因为出产于砀山县而得名,砀山县是有名的生态县,那里出产的砀山梨个大核小,外表黄亮,皮薄汁浓。砀山梨的果肉为白色,肉质比较粗,还有淡淡的香气,这种梨除了营养丰富以外,还有出色的食疗功效,针对咳嗽、咽痛、上火具有止咳平喘、润肺之功效。砀山酥梨远销海外,因成熟后皮薄多汁的特点往往不利于长途运输。
基于上述原因,人们将砀山酥梨加工成罐头便于运输和销售,但存在如下问题:(1)现市场上的罐头中大多添加有防腐剂和矫味剂等化学添加剂,不仅影响砀山酥梨原本的功效更不利于人体大量食用;(2)现有水果类罐头种类、口味单一。
因此,有必要提供一种不添加化学防腐剂和矫味剂,采用天然产物制成的口感佳并利于人体健康的砀山酥梨罐头。
发明内容
本发明所要解决的技术问题是提供一种砀山酥梨罐头及其制备方法,有效增强砀山酥梨的养生功能,具有止咳、清热、润肺、祛痰的功效,不添加化学防腐剂和化学矫味剂,天然健康且口感佳。
本发明为解决上述技术问题而采用的技术方案是提供一种砀山酥梨罐头,由以下组份按所示重量份数制备而成:砀山酥梨200-300份,贝母浓缩液1-3份,冰糖20-35份,食盐1-2份。
上述的砀山酥梨罐头,其中,所述贝母浓缩液由松贝浓缩液、青贝浓缩液和/或炉贝浓缩液中的一种或几种构成。
上述的砀山酥梨罐头,其中,所述松贝浓缩液、青贝浓缩液和炉贝浓缩液的质量比为1-4:4-6:2-3。
上述的砀山酥梨罐头,其中,还包括壳聚糖、茶多酚或/和大蒜素1-3份。
上述的砀山酥梨罐头,其中,所述壳聚糖、茶多酚和大蒜素为的质量比为1-3:1-3:1-3。上述的砀山酥梨罐头,其中,还包括天然增稠剂1-3份,所述天然增稠剂为果胶、琼脂及黄原胶中的一种或多种的混合物。
上述的砀山酥梨罐头,其中,所述果胶、琼脂和黄原胶的质量比为1-3:1-3:1-3。
为解决上述技术问题而采用的另一种技术方案是提供一种砀山酥梨罐头的制备方法,包含如下步骤:(1)将砀山酥梨洗净、去皮,挖除中心梨核部分后切块浸泡于清水中;(2)捞出所述步骤(1)中的梨块放入煮沸的开水中,加入冰糖和食盐,继续煮至梨块透明、汤汁粘稠后冷却至15℃-35℃;(3)在所述步骤(2)中的梨块汤汁中加入贝母浓缩液,搅拌均匀,所述贝母浓缩液为松贝浓缩液、青贝浓缩液和炉贝浓缩液中的一种或多种混合液;(4)进行装罐和杀菌,在真空条件下进行加盖密封。
上述的砀山酥梨罐头的制备方法,其中,所述步骤(3)中的贝母浓缩液通过如下步骤获取:称取松贝、青贝或/和炉贝,放入容器中,按照质量比1:30加入清水,小火加热2-4小时,滤取浓汁,获得贝母浓缩液。
上述的砀山酥梨罐头的制备方法,其中,所述步骤(3)和步骤(4)之间还包括如下步骤:在所述步骤(3)的梨块汤汁中搅拌加入壳聚糖、茶多酚、大蒜素或/和天然增稠剂,所述天然增稠剂为果胶、琼脂及黄原胶中的一种或多种的混合物。
本发明提供的含有中药的砀山酥梨罐头,对比现有技术具有如下有益效果:(1)满足人们对不同口味的需求,具有止咳、清热、润肺、祛痰的功效;(2)不添加化学矫味剂,组成成分天然健康;(3)不添加化学防腐剂,采用物理高温杀菌,同时冰糖汁,特别是添加的壳聚糖、茶多酚和大蒜素能够起到抑制细菌的作用;(4)用料科学合理,工艺考究,便于量产;(5)添加增稠剂使得砀山梨和贝母的止咳成分完全被人体吸收,具有较高的保健养生价值,不仅具有止咳、清热、润肺、祛痰的功效,同时满足人们对不同口味的需求。
具体实施方式
下面结合实例对本发明做进一步的说明,但不应理解为是对本发明的限制。
实施例1
本实施例中所述的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨200份,贝母浓缩液1份,冰糖25份,食盐1份。本实施例的制备方法如下:
(1)将新鲜的砀山酥梨洗净、去皮,挖除中心梨核部分后均匀切块浸泡于清水中;
(2)捞出步骤(1)中的梨块放入煮沸的开水中,加入冰糖和食盐,继续煮至梨块透明、汤汁粘稠后冷却至15℃-35℃;
(3)称取贝母放入容器中,按照质量比1:30加入清水,小火加热2-4H,滤取浓汁,获得贝母浓缩液;
(4)在步骤(2)中的梨块中加入步骤(3)所得的贝母浓缩液,搅拌均匀;
(5)进行装罐和杀菌,在真空条件下进行加盖密封。
实施例2
本实施例中所述的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨200份,松贝浓缩液和青贝浓缩液的混合液2份,冰糖20份,食盐1份,壳聚糖1份,果胶1份。其中,松贝浓缩液和青贝浓缩液的质量比为1:5,具体制备方法参考实施例1,与实施例1不同的是在步骤(4)和(5)之间搅拌加入壳聚糖和果胶。
实施例3
本实施例中所述的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨250份,松贝浓缩液2份,冰糖25份,食盐1份,茶多酚2份,琼脂2份。具体制备方法参考实施例1,与实施例1不同的是在步骤(4)和(5)之间搅拌加入茶多酚和琼脂。
实施例4
本实施例中所述的含有中药的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨280份,松贝浓缩液、青贝浓缩液和炉贝浓缩液的混合液3份,冰糖35份,食盐2份,大蒜素3份,黄原胶3份。其中,松贝浓缩液、青贝浓缩液和炉贝浓缩液的质量比为1:6:3。具体制备方法参考实施例1,与实施例1不同的是在步骤(4)和(5)之间搅拌加入大蒜素和黄原胶。
实施例5
本实施例中所述的含有中药的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨300份,青贝浓缩液2份,冰糖35份,食盐2份,壳聚糖和茶多酚的混合物2份,果胶和黄原胶的混合物2份。具体制备方法参考实施例1,与实施例1不同的是在步骤(4)和(5)之间搅拌加入壳聚糖、茶多酚、果胶和黄原胶。
实施例6
本实施例中所述的含有中药的砀山酥梨罐头由以下组份按所示重量份数制备而成:砀山酥梨300重量份,松贝浓缩液和炉贝浓缩液3重量份,冰糖30重量份,食盐1重量份,壳聚糖、茶多酚和大蒜素的混合物3份,果胶、琼脂和黄原胶的混合物3份。其中,松贝浓缩液和炉贝浓缩液的质量比为1:2,壳聚糖、茶多酚和大蒜素的质量比为3:2:1,果胶、琼脂和黄原胶的质量比为1:2:3。具体制备方法参考实施例1,与实施例1不同的是在步骤(4)和(5)之间搅拌加入壳聚糖、茶多酚、大蒜素、果胶、琼脂和黄原胶。
实施例1~6中,所制备得到的砀山酥梨罐头的性能指标如下:感官指标:果肉呈透明块状,果型美感十足、软硬适度,色泽均匀,糖水颜色透明;理化指标:净重:负公差不允许存在;固重:符合工艺要求;折光;开罐时液体浓度折光计约为20~30%;PH:5.5-6.5;重金属指标:以铅为例,铅(以Pb计)≤1.0mg/L;锡、砷等重金属含量均达到国家标准;微生物指标:符合罐头食品商业无菌要求。
虽然本发明已以较佳实施例揭示如上,然其并非用以限定本发明,任何本领域技术人员,在不脱离本发明的精神和范围内,当可作些许的修改和完善,因此本发明的保护范围当以权利要求书所界定的为准。
Claims (10)
1.一种砀山酥梨罐头,其特征在于,由以下组份按所示重量份数制备而成:砀山酥梨200-300份,贝母浓缩液1-3份,冰糖20-35份,食盐1-2份。
2.如权利要求1所述的砀山酥梨罐头,所述贝母浓缩液由松贝浓缩液、青贝浓缩液或炉贝浓缩液中的一种或几种构成。
3.如权利要求2所述的砀山酥梨罐头,其特征在于,所述松贝浓缩液、青贝浓缩液和炉贝浓缩液的质量比为1-4:4-6:2-3。
4.如权利要求2所述的砀山酥梨罐头,其特征在于,还包括壳聚糖、茶多酚或/和大蒜素1-3份。
5.如权利要求4所述的砀山酥梨罐头,其特征在于,所述壳聚糖、茶多酚和大蒜素的质量比为1-3:1-3:1-3。
6.如权利要求1所述的砀山酥梨罐头,其特征在于,还包括天然增稠剂1-3份,所述天然增稠剂为果胶、琼脂及黄原胶中的一种或多种的混合物。
7.如利要求6所述的砀山酥梨罐头,其特征在于,所述果胶、琼脂和黄原胶的质量比为1-3:1-3:1-3。
8.一种权利要求1-7任一项所述的砀山酥梨罐头的制备方法,其特征在于,包含如下步骤:
(1)将砀山酥梨洗净、去皮,挖除中心梨核部分后切块浸泡于清水中;
(2)捞出所述步骤(1)中的梨块放入煮沸的开水中,加入冰糖和食盐,继续煮至梨块透明、汤汁粘稠后冷却至15℃-35℃;
(3)在所述步骤(2)中的梨块汤汁中加入贝母浓缩液,搅拌均匀,所述贝母浓缩液为松贝浓缩液、青贝浓缩液和炉贝浓缩液中的一种或多种混合液;
(4)进行装罐和杀菌,在真空条件下进行加盖密封。
9.如权利要求8所述的砀山酥梨罐头的制备方法,其特征在于,所述步骤(3)中的中药浓缩液通过如下步骤获取:称取松贝、青贝或/和炉贝,放入容器中,按照质量比1:30加入清水,小火加热2-4小时,滤取浓汁,获得贝母浓缩液。
10.如权利要求8所述的砀山酥梨罐头的制备方法,其特征在于,所述步骤(3)和步骤(4)之间还包括如下步骤:在所述步骤(3)的梨块汤汁中搅拌加入壳聚糖、茶多酚、大蒜素或/和天然增稠剂,所述天然增稠剂为果胶、琼脂及黄原胶中的一种或多种的混合物。
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