CN107259464A - 一种百部豆梨果酱的加工方法 - Google Patents
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Abstract
本发明公开了一种百部豆梨果酱的加工方法，以豆梨为主要原料，经过原料预处理、打浆、酶处理、加糖、浓缩、罐装、灭菌、检验、贴标等步骤加工而成。本发明将成熟周期短、易腐烂的豆梨加工成美味可口、营养均衡的百部豆梨果酱，不仅提高了豆梨的利用率及附加值，也丰富了果酱类产品，成品果酱具有清热解毒、健胃消食、润肺止咳等保健功效。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种百部豆梨果酱的加工方法。
背景技术
百部，亦称婆妇草，药虱药，是百部科的植物。以块根入药，内服能润肺止咳，外用可灭虱杀虫，具止痒作用。《纲目》记载：百部，亦天门冬之类，故皆治肺病杀虫，但百部气温而不寒，寒嗽宜之；天门冬性寒而不热，热嗽宜之，此为异耳。
豆梨，别名鹿梨、鸟梨、野梨等，是蔷薇科梨属多年生落叶乔木，味酸、甘、涩，性寒，根据现代医学研究发现棠梨富含人体所需的多种氨基酸、维生素、胡萝卜素以及微量元素，果实含糖量达15-20%，可酿酒，具有清热解毒、健胃消食、润肺止咳等保健作用。
豆梨成熟期较短，果实不易保存，容易发霉腐烂，造成了资源的浪费，将豆梨加工成贮存时间长、美味可口的果酱，提高了豆梨的营养价值与经济价值。
发明内容
本发明的目的是提高豆梨的附加值，延长豆梨的食用期限，提供一种味道可口、酸甜适宜、具有天然豆梨特有的真实感和风味的百部豆梨果酱的加工方法，成品果酱具有清热解毒、健胃消食、润肺止咳等保健功效。
本发明的技术方案是：
一种百部豆梨果酱的加工方法，其特征在于，采用以下步骤：
A.原料预处理：挑选成熟、无病虫害的豆梨、百部根、胡柚和罗汉果，洗净后进行破碎处理，取10kg的豆梨粒、5kg的百部根粒、3kg的胡柚粒和2kg的罗汉果粒，放入0.15%的柠檬酸溶液中进行护色处理11min，护色后取出滤干，制得原料；
B.打浆：将护色后的原料进行打浆处理，制成原料浆；
C.酶处理：向8.5kg的原料浆中加入0.05kg的果胶酶、0.035kg的纤维素酶、0.015kg的蛋白酶，混合均匀，温度控制为45℃，时间为4小时；
D.加糖：向10kg酶处理后的原料浆中加入0.6kg的木糖醇、1kg桑椹汁、1kg芒果汁、1kg石榴汁，加入0.007kg的山梨酸钾、0.004kg的香精、0.001kg的黄原胶，制成混合料；
E.浓缩：将混合料置于0.08Mpa真空度的真空浓缩锅内浓缩12min，酱体可溶性固形物为58%时，停止浓缩，真空浓缩能够降低对原料中活性物质的损伤；
F.罐装、封口：将浓缩好的果酱灌入杀过菌的瓶中，并及时封口；
G.灭菌：将果酱罐放入杀菌箱内85℃的水浴恒温杀菌18min；
H.检验、贴标：将杀过菌的果酱罐进行检验，合格后贴标，入干燥低温环境中存储。
有益效果：本发明将成熟周期短、易腐烂的豆梨加工成美味可口、营养均衡的百部豆梨果酱，不仅提高了豆梨的利用率及附加值，也丰富了果酱类产品，成品果酱具有清热解毒、健胃消食、润肺止咳等保健功效。
具体实施方式
实施例1：
一种百部豆梨果酱的加工方法，按以下步骤：
A.原料预处理：挑选成熟、无病虫害的豆梨，清洗后切成小块放入0.1%的维生素C溶液中进行护色处理12min，护色后取出滤干备用，经过维生素C溶液护色处理，不仅能够稳定成品果酱的色泽，也能够丰富成品果酱的营养物质；
B.打浆：将护色后的豆梨进行打浆处理，制成豆梨浆；
C.酶处理：向10kg豆梨浆中加入0.04kg的果胶酶、0.03kg的纤维素酶、0.02kg的蛋白酶，混合均匀，温度控制为40℃，时间为5小时，经过复合酶酶解，能够分解原料中的果胶层，析出更多的营养成分；
D.加糖：向10kg酶处理后的豆梨浆中加入0.4kg的木糖醇、1kg木瓜汁，加入0.006kg的山梨酸钾、0.003kg的香精、0.002kg的魔芋胶，制成混合料，以木糖醇作为甜味剂，不会增高食用者血糖的含量，适宜糖尿病患者食用；
E.浓缩：将混合料置于0.05Mpa真空度的真空浓缩锅内浓缩15min，酱体可溶性固形物为55%时，停止浓缩，真空浓缩能够降低对原料中活性物质的损伤；
F.罐装、封口：将浓缩好的果酱灌入杀过菌的瓶中，并及时封口；
G.灭菌：将果酱罐放入杀菌箱内80℃的水浴恒温杀菌25min；
H.检验、贴标：将杀过菌的果酱罐进行检验，合格后贴标，入干燥低温环境中存储。
实施例2：
一种百部豆梨果酱的加工方法，采用以下步骤：
A.原料预处理：挑选成熟、无病虫害的豆梨、百部、棠梨，清洗后切成小块放入0.2%的维生素C溶液中进行护色处理10min，护色后取出滤干备用，经过维生素C溶液护色处理，不仅能够稳定成品果酱的色泽，也能够丰富成品果酱的营养物质；
B.打浆：将护色后的豆梨、百部、豆梨进行打浆处理，制成豆梨浆、百部浆、棠梨浆；
C.酶处理：取7kg的豆梨浆、2kg的百部浆、1kg的棠梨浆混合，加入0.06kg的果胶酶、0.04kg的纤维素酶、0.02kg的淀粉酶，混合均匀，温度控制为50℃，时间为3小时，酶解后，析出更多的营养物质；
D.加糖：向10kg酶处理后的豆梨浆中加入0.8kg的木糖醇、1kg杨梅汁、1kg胡萝卜汁、0.5kg龙葵汁，加入0.008kg的山梨酸钾、0.005kg的香精、0.001kg的卡拉胶，制成混合料，以木糖醇作为甜味剂，不会增高食用者血糖的含量，适宜糖尿病患者食用；
E.浓缩：将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min，酱体可溶性固形物为60%时，停止浓缩，真空浓缩能够降低对原料中活性物质的损伤；
F.罐装、封口：将浓缩好的果酱灌入杀过菌的瓶中，并及时封口；
G.灭菌：将果酱罐放入杀菌箱内90℃的水浴恒温杀菌10min；
H.检验、贴标：将杀过菌的果酱罐进行检验，合格后贴标，入干燥低温环境中存储。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种百部豆梨果酱的加工方法，其特征在于，采用以下步骤：
A.原料预处理：挑选成熟、无病虫害的豆梨、百部根、胡柚和罗汉果，洗净后进行破碎处理，取10kg的豆梨粒、5kg的百部根粒、3kg的胡柚粒和2kg的罗汉果粒，放入0.15%的柠檬酸溶液中进行护色处理11min，护色后取出滤干，制得原料；
B.打浆：将护色后的原料进行打浆处理，制成原料浆；
C.酶处理：向8.5kg的原料浆中加入0.05kg的果胶酶、0.035kg的纤维素酶、0.015kg的蛋白酶，混合均匀，温度控制为45℃，时间为4小时；
D.加糖：向10kg酶处理后的原料浆中加入0.6kg的木糖醇、1kg桑椹汁、1kg芒果汁、1kg石榴汁，加入0.007kg的山梨酸钾、0.004kg的香精、0.001kg的黄原胶，制成混合料；
E.浓缩：将混合料置于0.08Mpa真空度的真空浓缩锅内浓缩12min，酱体可溶性固形物为58%时，停止浓缩，真空浓缩能够降低对原料中活性物质的损伤；
F.罐装、封口：将浓缩好的果酱灌入杀过菌的瓶中，并及时封口；
G.灭菌：将果酱罐放入杀菌箱内85℃的水浴恒温杀菌18min；
H.检验、贴标：将杀过菌的果酱罐进行检验，合格后贴标，入干燥低温环境中存储。
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| CN106107804A (zh) * | 2016-07-06 | 2016-11-16 | 周兆平 | 一种蛇瓜果酱的制作方法 |
| CN106174287A (zh) * | 2016-08-21 | 2016-12-07 | 彭常安 | 一种沙枣百合果酱的制备工艺 |
| CN106262321A (zh) * | 2016-08-23 | 2017-01-04 | 彭常安 | 一种沙果果酱的加工方法 |
| CN106307291A (zh) * | 2016-08-22 | 2017-01-11 | 彭常安 | 百部豆梨保健果膏及其制作方法 |
| CN106307293A (zh) * | 2016-08-23 | 2017-01-11 | 彭常安 | 黄秋葵果酱的加工工艺 |
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| CN106107804A (zh) * | 2016-07-06 | 2016-11-16 | 周兆平 | 一种蛇瓜果酱的制作方法 |
| CN106174287A (zh) * | 2016-08-21 | 2016-12-07 | 彭常安 | 一种沙枣百合果酱的制备工艺 |
| CN106307291A (zh) * | 2016-08-22 | 2017-01-11 | 彭常安 | 百部豆梨保健果膏及其制作方法 |
| CN106262321A (zh) * | 2016-08-23 | 2017-01-04 | 彭常安 | 一种沙果果酱的加工方法 |
| CN106307293A (zh) * | 2016-08-23 | 2017-01-11 | 彭常安 | 黄秋葵果酱的加工工艺 |
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