CN107279434A - 一种核桃杨梅风味果丹皮的制备方法 - Google Patents
一种核桃杨梅风味果丹皮的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种核桃杨梅风味果丹皮的制备方法,包括如下步骤:(1)将杨梅用清水洗净,放入锅中,加入清水、十六烷基三甲基氯化铵和阿拉伯胶煮沸,再将其捞出,捣烂,倒入煮过杨梅果的水中,搅拌均匀得到果肉混合液;(2)将果肉混合液打浆,用纱布过滤得果肉原浆;(3)向杨梅果肉原浆中加入核桃粉,再分3‑5次加入砂糖,小火加热,边加热边搅拌,果酱浓缩成稠泥状后,停火降温制得果丹皮坯料;(4)将果丹皮坯料置于平整的板面上,抹平、烘干得皮状物;(5)将皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,包装即得成品。本发明所制得的杨梅果丹皮制品色泽稳定、亮丽,具有良好的Q弹口感,且无苦涩口味,深受消费者喜爱。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种核桃杨梅风味果丹皮的制备方法。
背景技术
杨梅为杨梅科杨梅属植物,为我国特产,主要分布于长江流域以南,以浙江、江苏、福建等省为主要产区,其中浙江杨梅栽培面积最大,产量最多,品质最佳。杨梅是我国特有的水果,其果实由许多柔软多汁、表皮极薄、顶端突起的肉柱组成,而且采后呼吸旺盛、衰老过程很快,又成熟于梅雨季节,极易受到微生物侵害,故极不耐贮藏和运输,是世界上最难保鲜的水果之一。由于杨梅果实成熟期正值盛夏多雨季节,上市集中,又极不耐贮藏运输,随着杨梅产量的增加杨梅“卖果难”的问题日益突出。
传统上,杨梅通过糖渍、酒浸等方法来保存。目前市场上现有的杨梅制品有杨梅果脯、杨梅罐头、杨梅汁、杨梅酒等。在杨梅果实的加工和储藏过程中,存在因色素的褪失和果实的褐变作用使其果实逐渐变白并失去光泽,商品性降低,严重的影响了杨梅深加工产品的开发和利用。究其原因,是因为杨梅中含有丰富的花色甙,花色甙是一种属于类黄酮的天然色素,由于其花色苷C环上氧离子的高度反应活性,使其在水中的高度反应活性,造成其色泽很不稳定,特别果实破碎以后更加严重。而目前食品工业上所用的合成色度,几乎都有不同程度的副作用,长期使用会对人体健康带来影响。因此,天然色素的保持,开发一种健康天然色泽稳定、亮丽的杨梅果丹皮产品成为亟待解决的问题。
核桃又名胡桃,其果肉(即核桃仁)营养丰富,含有大量的蛋白质、不饱和脂肪酸及维生素、矿物质等,是一种对人体有补气养血、补肾固精、温肺定喘、乌发健脑的优良干果仁食物,被医学家和养生学家视为益寿精品。其性甘温,生熟皆可食,既是营养滋补食品,又是延年益寿的良药。将核桃仁制品和杨梅果酱混合可以制得核桃杨梅风味果丹皮,口味独特,但通常因核桃仁种皮具有苦涩口味,加工上常去除其种皮。核桃仁内种皮含有邻苯二酚的衍生物即蹂花酸、没食子酸、没食子酸甲酯和胡桃苷等酚类物质,同时其中含有大量单宁物质,单宁与产品口味有很大关系,能引起产品的涩味,同时在加工中易产生褐色,影响产品质量。因此开发一种去除涩味的核桃杨梅风味果丹皮成为亟待解决的问题。
发明内容
本发明提供了一种核桃杨梅风味果丹皮的制备方法,通过十六烷基三甲基氯化铵和阿拉伯胶的共同作用保护杨梅中的天然色素花色甙,使得杨梅果丹皮制品色泽稳定、亮丽,同时采用特殊工艺制得无涩味的核桃仁粉末,并加入杨梅果酱中,制得无涩味的核桃杨梅风味果丹皮。
本发明解决技术问题所采用的技术方案为:
一种核桃杨梅风味果丹皮的制备方法,包括如下步骤:
(1)选料、预煮:将杨梅用清水洗净放入锅中,加入清水中,再加入十六烷基三甲基氯化铵,大火煮沸20-30min后,再加入阿拉伯胶,继续保温搅拌10min,使杨梅果肉充分软化,然后将煮好的杨梅捞出,捣烂,倒入煮过杨梅果的水中,搅拌均匀得到果肉混合液;
花色苷C环上氧离子的高度反应活性,易发生氧化反应,使得杨梅制品色泽不稳定,本发明采用十六烷基三甲基氯化铵,分子式为[C16H33-N+(CH3)3]·Cl-,阳离子C16H33-N+(CH3)3与花色苷C环上氧离子相结合,避免因阳离子被氧化而导致花色苷不稳定,同时在花色苷上接枝了长链烷基结构。阿拉伯胶具有外亲水、内疏水的特殊结构,使其可以将接枝长链烷基的花色苷包埋,进一步减少了花色苷与空气中的氧气接触,避免其变色,使得杨梅果丹皮色泽稳定、亮丽。
(2)打浆:将步骤(1)所得果肉混合液采用打浆机打浆,用纱布过滤杨梅酱,除残余的果核等杂物,并搅拌果酱,制得杨梅果肉原浆;
(3)浓缩:向杨梅果肉原浆中加入核桃粉,再分3-5次加入砂糖,小火加热,边加热边搅拌,避免粘锅,当砂糖全部溶化,加入改性淀粉,继续搅拌均匀,果酱浓缩成稠泥状后,停火降温,使其成为果丹皮坯料。分次加入砂糖可以有效避免砂糖受热不均而导致其糊化。改性淀粉的加入可以增加果丹皮坯料的粘度,便于其成型干燥,改性淀粉的加入量过低,则坯料粘度过低,流动性过高,难以形成一定厚度的皮状物,所得杨梅果丹皮易撕裂。
(4).刮片、烘干:将果丹皮坯料置于平整的板面上,抹平至0.3-0.5cm,再放入干燥箱内,在70℃的温度下烘干8-15h得皮状物;
(5)起片、包装:将步骤(4)所得皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,卷成卷或层层叠放,最后采用玻璃纸包装即得成品。
作为优选,步骤(1)中所述的杨梅、清水、十六烷基三甲基氯化铵和阿拉伯胶的质量比为1:15-30:0.05-0.08:0.1-0.15。
作为优选,步骤(3)中所述的改性淀粉的质量为杨梅果酱质量的0.1-0.2倍。改性淀粉的加入量过低,果丹皮坯料粘度过大,形成皮状物的时间过长,生产效率下降,同时会影响杨梅果丹皮的口味。
作为优选,步骤(3)中所述的砂糖的质量为杨梅果肉原浆质量的0.2-0.3倍,核桃粉的质量为杨梅果肉原浆质量的0.3-0.5倍。
更优选,所述改性淀粉的制备方法为:
(a)将淀粉加入水中,加热至60-70℃糊化30min得糊化淀粉;
(b)向糊化淀粉中加入复合酶,调节PH为4-6,于30-50℃下酶解2-4小时后,加热至90℃灭酶10min,过滤,滤饼即为酶解淀粉;
(c)将酶解淀粉、焦磷酸钠和水加入反应容器中,于40-60℃搅拌30-50min后,趁热过滤,滤饼迅速降温至5-10℃即得改性淀粉。
将淀粉经过适当的糊化有利于改善其与杨梅果酱的相容性,增加淀粉的粘度,使其仅需较少用量就可达到所需的粘度。淀粉糊化的温度不宜过高,过高则导致改性淀粉易结团,使得果丹皮制品中颗粒物较多,口感不够细腻。通过复合酶使得糊化淀粉适当降解支化,更有利于果丹皮制品的细腻度。焦磷酸钠的加入有助于支化淀粉形成凝胶物,增加杨梅果丹皮的Q弹口感。
更优选,步骤(a)中所述的淀粉与水的质量比为1:8-10。
更优选,步骤(b)中所述的复合酶由α-淀粉酶、果胶酶和水组成,所述α-淀粉酶、果胶酶和水的质量比为3-5:1:20,所述复合酶的质量为糊化淀粉质量的3-5倍。
更优选,步骤(c)中所述的酶解淀粉、焦磷酸钠和水的质量比为1:0.05-0.08:15-20。
作为优选,步骤(3)中所述的核桃粉的制备方法为:
将核桃去壳得核桃仁,洗净,粉碎,将所得粉末置于15wt%聚乙二醇水溶液中,加热回流2-3小时后过滤,滤饼于70-80℃下真空干燥6-8小时,研磨过60目筛,再焙炒10-15分钟后得所需核桃粉。核桃仁种皮中的单宁物质具有苦涩味道,其加热或炒制后颜色变深,通过聚乙二醇可以有效除去核桃仁种皮中的单宁物质,去除其核桃粉苦涩味道,使得风味果丹皮营养更全面,口味更佳。
更优选,所述核桃仁与聚乙二醇水溶液的质量比为1:8-15。
本发明的有益效果为:
1、本发明采用十六烷基三甲基氯化铵和阿拉伯胶的共同作用保护杨梅中的天然色素花色甙,使得杨梅果丹皮制品色泽稳定、亮丽,可保存一年时间不变色。
2、本发明通过改性淀粉来改善杨梅果酱坯料的粘度,便于其在短时间内获得厚度适宜的皮状物,且所制杨梅果丹皮口感细腻、无颗粒感、表面光滑,具有良好的Q弹口感,更受消费者青睐。
3、本发明通过特殊工艺处理核桃仁,在保留核桃仁种皮的大部分营养物质前提下,去除具有苦涩气味的单宁物质,使得风味果丹皮营养更全面、口味更佳。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例对本发明进行进一步详细说明。
实施例1
(1)将10g淀粉加入100g水中,加热至65℃糊化30min得110g糊化淀粉;
(2)向100g糊化淀粉中加入300g复合酶,调节PH为5,于40℃下酶解3小时后,加热至90℃灭酶10min,过滤,滤饼即为82g酶解淀粉,所述复合酶由质量比为3:1:20的α-淀粉酶、果胶酶和水组成。
(3)将50g酶解淀粉、3g焦磷酸钠和750g水加入反应容器中,于50℃搅拌40min后,趁热过滤,滤饼迅速降温至5℃即得42g改性淀粉。
(4)将核桃去壳得核桃仁,洗净,粉碎,将所得100g粉末置于1000g 15wt%聚乙二醇水溶液中,加热回流3小时后过滤,滤饼于70℃下真空干燥8小时,研磨过60目筛,再焙炒10分钟后得82g所需核桃粉。
(5)选料、预煮:将100g杨梅用清水洗净放入锅中,加入2000g清水中,再加入6g十六烷基三甲基氯化铵,大火煮沸30min后,再加入10g阿拉伯胶,继续保温搅拌10min,使杨梅果肉充分软化,然后将煮好的杨梅捞出,捣烂,倒入500g煮过杨梅果的水中,搅拌均匀得到562g果肉混合液;
(6)打浆:将步骤(1)所得562g果肉混合液采用打浆机打浆,用纱布过滤杨梅酱,除残余的果核等杂物,并搅拌果酱,制得45g杨梅果肉原浆;
(7)浓缩:向杨梅果肉原浆中加入13g核桃粉,分3次加入9g砂糖,小火加热,边加热边搅拌,避免粘锅,当砂糖全部溶化,再加入0.5g改性淀粉,继续搅拌,果酱浓缩成稠泥状后,停火降温,使其成为果丹皮坯料;
(8).刮片、烘干:将果丹皮坯料置于平整的板面上,抹平至0.3cm,再放入干燥箱内,在70℃的温度下烘干10h得皮状物;
(9)起片、包装:将步骤(4)所得皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,卷成卷或层层叠放,最后采用玻璃纸包装即得成品。
实施例2
(1)将10g淀粉加入80g水中,加热至70℃糊化30min得90g糊化淀粉;
(2)向100g糊化淀粉中加入400g复合酶,调节PH为6,于30℃下酶解4小时后,加热至90℃灭酶10min,过滤,滤饼即为80g酶解淀粉,所述复合酶由质量比为3:1:20的α-淀粉酶、果胶酶和水组成。
(3)将50g酶解淀粉、2.5g焦磷酸钠和1000g水加入反应容器中,于40℃搅拌50min后,趁热过滤,滤饼迅速降温至8℃即得45g改性淀粉。
(4)将核桃去壳得核桃仁,洗净,粉碎,将所得100g粉末置于1500g 15wt%聚乙二醇水溶液中,加热回流2小时后过滤,滤饼于80℃下真空干燥6小时,研磨过60目筛,再焙炒12分钟后得85g所需核桃粉。
(5)选料、预煮:将100g杨梅用清水洗净放入锅中,加入1500g清水中,再加入5g十六烷基三甲基氯化铵,大火煮沸20min后,再加入12g阿拉伯胶,继续保温搅拌10min,使杨梅果肉充分软化,然后将煮好的杨梅捞出,捣烂,倒入500g煮过杨梅果的水中,搅拌均匀得到565g果肉混合液;
(6)打浆:将步骤(1)所得565g果肉混合液采用打浆机打浆,用纱布过滤杨梅酱,除残余的果核等杂物,并搅拌果酱,制得45g杨梅果肉原浆;
(7)浓缩:向杨梅果肉原浆中加入18g核桃粉,分3次加入11g砂糖,小火加热,边加热边搅拌,避免粘锅,当砂糖全部溶化,再加入5g改性淀粉,继续搅拌,果酱浓缩成稠泥状后,停火降温,使其成为果丹皮坯料;
(8).刮片、烘干:将果丹皮坯料置于平整的板面上,抹平至0.5cm,再放入干燥箱内,在70℃的温度下烘干8h得皮状物;
(9)起片、包装:将步骤(4)所得皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,卷成卷或层层叠放,最后采用玻璃纸包装即得成品。
实施例3
(1)将10g淀粉加入90g水中,加热至60℃糊化30min得100g糊化淀粉;
(2)向100g糊化淀粉中加入500g复合酶,调节PH为4,于50℃下酶解2小时后,加热至90℃灭酶10min,过滤,滤饼即为85g酶解淀粉,,所述复合酶由质量比为4:1:20的α-淀粉酶、果胶酶和水组成。
(3)将50g酶解淀粉、4g焦磷酸钠和900g水加入反应容器中,于60℃搅拌30min后,趁热过滤,滤饼迅速降温至10℃即得40g改性淀粉。
(4)将核桃去壳得核桃仁,洗净,粉碎,将所得100g粉末置于800g 15wt%聚乙二醇水溶液中,加热回流2.5小时后过滤,滤饼于75℃下真空干燥7小时,研磨过60目筛,再焙炒15分钟后得78g所需核桃粉。
(5)选料、预煮:将100g杨梅用清水洗净放入锅中,加入3000g清水中,再加入8g十六烷基三甲基氯化铵,大火煮沸25min后,再加入15g阿拉伯胶,继续保温搅拌10min,使杨梅果肉充分软化,然后将煮好的杨梅捞出,捣烂,倒入500g煮过杨梅果的水中,搅拌均匀得到558g果肉混合液;
(6)打浆:将步骤(1)所得558g果肉混合液采用打浆机打浆,用纱布过滤杨梅酱,除残余的果核等杂物,并搅拌果酱,制得45g杨梅果肉原浆;
(7)浓缩:向杨梅果肉原浆中加入22g核桃粉,分3次加入14g砂糖,小火加热,边加热边搅拌,避免粘锅,当砂糖全部溶化,再加入9g改性淀粉,继续搅拌,果酱浓缩成稠泥状后,停火降温,使其成为果丹皮坯料;
(8).刮片、烘干:将果丹皮坯料置于平整的板面上,抹平至0.4cm,再放入干燥箱内,在70℃的温度下烘干15h得皮状物;
(9)起片、包装:将步骤(4)所得皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,卷成卷或层层叠放,最后采用玻璃纸包装即得成品。
比较例1
与实施例1操作方法相同,不同的是步骤(4)中不加入十六烷基三甲基氯化铵和阿拉伯胶。
比较例2
与实施例1操作方法相同,不同的是去掉步骤(2)。
比较例3
与实施例1操作方法相同,不同的是步骤(3)中不加焦磷酸钠。
比较例4
与实施例1操作方法相同,不同的是步骤(4)更改为
(4)将核桃去壳得核桃仁,洗净,粉碎,再焙炒15分钟后得所需核桃粉。
将实施例1-3和比较例1-3所制杨梅果丹皮的味道、保存12个月后的色泽,细腻度,Q弹性作对比实验,比较结果见表1:
表1:
编号 | 味道 | 细腻度 | Q弹性 | 保存12个月后变色度 |
实施例1 | 酸甜适度、无苦涩 | 细腻、无颗粒感 | 良好 | 不变色 |
实施例2 | 酸甜适度、无苦涩 | 细腻、无颗粒感 | 良好 | 不变色 |
实施例3 | 酸甜适度、无苦涩 | 细腻、无颗粒感 | 良好 | 不变色 |
比较例1 | 酸甜适度、无苦涩 | 细腻、无颗粒感 | 良好 | 颜色变暗 |
比较例2 | 酸甜适度、无苦涩 | 有颗粒感 | 良好 | 不变色 |
比较例3 | 酸甜适度、无苦涩 | 细腻、无颗粒感 | 无 | 略变暗 |
比较例4 | 酸甜适度、苦涩 | 细腻、无颗粒感 | 良好 | 不变色 |
通过表1可以看出,通过十六烷基三甲基氯化铵和阿拉伯胶共同处理的杨梅果,天然色素花色甙稳定性较好,所制杨梅果丹皮储存一年不变色,色泽稳定,亮丽。通过复合酶降解处理的淀粉有助于改善果丹皮的颗粒感,使其口感更细腻。焦磷酸钠有助于增加果丹皮的Q弹性,更受消费者喜爱。经聚乙二水溶液提取的核桃仁种皮中的单宁物质被有效去除,所制风味果丹皮无苦涩感。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种核桃杨梅风味果丹皮的制备方法,其特征在于,所述制备方法包括如下步骤:
(1) 选料、预煮:将杨梅用清水洗净放入锅中,加入清水中,再加入十六烷基三甲基氯化铵,大火煮沸20-30min后,再加入阿拉伯胶,继续保温搅拌10min,使杨梅果肉充分软化,然后将煮好的杨梅捞出,捣烂,倒入煮过杨梅果的水中,搅拌均匀得到果肉混合液;
(2) 打浆:将步骤(1)所得果肉混合液采用打浆机打浆,用纱布过滤杨梅酱,除残余的果核等杂物,并搅拌果酱,制得杨梅果肉原浆;
(3) 浓缩:向杨梅果肉原浆中加入核桃粉,再分3-5次加入砂糖,小火加热,边加热边搅拌,避免粘锅,当砂糖全部溶化,加入改性淀粉,继续搅拌均匀,果酱浓缩成稠泥状后,停火降温,使其成为果丹皮坯料;
(4) 刮片、烘干:将果丹皮坯料置于平整的板面上,抹平至0.3-0.5cm,再放入干燥箱内,在70℃的温度下烘干8-15h得皮状物;
(5) 起片、包装:将步骤(4)所得皮状物从平板上缓缓揭下,切制成一定规格和形状的果丹皮,卷成卷或层层叠放,最后采用玻璃纸包装即得成品。
2.如权利要求1所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(1)中所述的杨梅、清水、十六烷基三甲基氯化铵和阿拉伯胶的质量比为1:15-30:0.05-0.08:0.1-0.15。
3.如权利要求1所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(3)中所述的改性淀粉的质量为杨梅果酱质量的0.1-0.2倍。
4.如权利要求1所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(3)中所述的砂糖的质量为杨梅果肉原浆质量的0.2-0.3倍,核桃粉的质量为杨梅果肉原浆质量的0.3-0.5倍。
5.如权利要求1所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(3)中所述的改性淀粉的制备方法为:
(a) 将淀粉加入水中,加热至60-70℃糊化30min得糊化淀粉;
(b) 向糊化淀粉中加入复合酶,调节PH为4-6,于30-50℃下酶解2-4小时后,加热至90℃灭酶10min,过滤,滤饼即为酶解淀粉;
(c) 将酶解淀粉、焦磷酸钠和水加入反应容器中,于40-60℃搅拌30-50min后,趁热过滤,滤饼迅速降温至5-10℃即得改性淀粉。
6.如权利要求5所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(a)中所述的淀粉与水的质量比为1:8-10。
7.如权利要求5所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(b)中所述的复合酶由α-淀粉酶、果胶酶和水组成,所述α-淀粉酶、果胶酶和水的质量比为3-5:1:20,所述复合酶的质量为糊化淀粉质量的3-5倍。
8.如权利要求5所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(c)中所述的酶解淀粉、焦磷酸钠和水的质量比为1:0.05-0.08:15-20。
9.如权利要求1所述的核桃杨梅风味果丹皮的制备方法,其特征在于,步骤(3)中所述的核桃粉的制备方法为:
将核桃去壳得核桃仁,洗净,粉碎,将所得粉末置于15wt%聚乙二醇水溶液中,加热回流2-3小时后过滤,滤饼于70-80℃下真空干燥6-8小时,研磨过60目筛,再焙炒10-15分钟后得所需核桃粉。
10.如权利要求9所述的核桃杨梅风味果丹皮的制备方法,其特征在于,所述核桃仁与聚乙二醇水溶液的质量比为1:8-15。
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