CN107319454A - 一种锦灯笼山楂果酱的加工方法 - Google Patents
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Abstract
本发明公开了一种锦灯笼山楂果酱的加工方法，采用锦灯笼果为主要原料，将锦灯笼果预处理、破碎打浆、酶处理、调配、浓缩、均质、罐装、灭菌贮藏等步骤加工而成。本发明在锦灯笼果破碎打浆前将其进行自然蒸发水分，降低了锦灯笼果的水分含量，提高了新鲜锦灯笼果内糖分的转化，改善锦灯笼山楂果酱成品的口感，在锦灯笼山楂果酱浓缩后进行多次均质，提高了锦灯笼山楂果酱的品质与口感，酸甜适口、粘稠适度、风味极佳，具有清热解毒、镇咳润肺、生津止渴等作用。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种锦灯笼山楂果酱的加工方法。
背景技术
锦灯笼果，葫芦科多年生藤本植物，别名拉汗果、假苦瓜等，被人们誉为“神仙果”，是国家首批批准的药食两用材料之一。锦灯笼果含锦灯笼果甙，较蔗糖甜300倍，另含葡萄糖、果糖、氨基酸、黄酮等，还含有锰、铁、镍、硒、锡、碘、钼等26种无机元素、蛋白质、维生素C等。中医药学认为，锦灯笼果味甘、酸、性凉、有清热凉血、生津止咳、滑肠排毒、嫩肤益颜、润肺化痰等功效，可用于益寿延年、驻颜悦色及治疗痰热咳嗽、咽喉肿痛、大便秘结、消渴烦躁诸症。目前，锦灯笼果作为一种药食两用的水果外，还被加工成茶、糕点、糖果等饮品或食品，但以锦灯笼果为主要原料，加工成的果酱调味品，市场上未见相关产品。
发明内容
本发明所要解决的技术问题是以锦灯笼果为原料，提供一种清热解毒、镇咳润肺、生津止渴的锦灯笼山楂果酱的加工方法，采用锦灯笼果预处理、破碎打浆、酶处理、调配、浓缩、均质、罐装、灭菌贮藏等步骤加工生产，充分保留了原料中的营养物质，提高了锦灯笼果利用率及经济价值。
一种锦灯笼山楂果酱的加工方法，其特征在于，所述的加工方法采用以下步骤：
①原料预处理：挑选成熟、无病虫害的锦灯笼果、山楂、蛇莓、欧李，清洗后切块处理，制得锦灯笼果块、山楂块、蛇莓块、欧李块，便于打浆；
②打浆：取7kg的锦灯笼果块与1kg的山楂块、1kg的蛇莓块、1kg的欧李块混合，进行打浆处理，制成锦灯笼果果浆；
③酶处理：向10kg的锦灯笼果果浆中加入50g的果胶酶、30g纤维素酶、10g淀粉酶，混合均匀，温度控制为45℃，时间为4小时，通过复合酶的酶解，使原料析出更多的营养物质；
④加糖：向酶处理后的锦灯笼果果浆中加入1.5kg的饴糖、1kg的木瓜汁、1kg的芒果汁、1kg的石榴汁、1kg的橙汁，制得混合果浆；
⑤浓缩：将混合果浆搅拌均匀后，取10kg放入夹层浓缩锅中，蒸汽加热浓缩25min，加入25g的黄原胶，继续浓缩20min，加入7g的山梨酸钾，再浓缩5min出锅装罐，制得锦灯笼山楂果酱；
⑥罐装：锦灯笼山楂果酱温度下降至30℃时进行罐装，罐装后立即密封；
⑦灭菌：将灌装好的锦灯笼山楂果酱进行连续滚动杀菌，杀菌水温度为95℃，时间为10分钟，然后逐渐冷却，低温储藏。
有益效果：本发明在锦灯笼果破碎打浆前将其进行自然蒸发水分，降低了锦灯笼果的水分含量，提高了新鲜锦灯笼果内糖分的转化，改善锦灯笼山楂果酱成品的口感，在锦灯笼山楂果酱浓缩后进行多次均质，提高了锦灯笼山楂果酱的品质与口感，酸甜适口、粘稠适度、风味极佳，具有清热解毒、镇咳润肺、生津止渴等作用。
具体实施方式
实施例1：一种锦灯笼山楂果酱的加工方法，其特征在于：采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的锦灯笼果，清洗后滤干水分，将清洗后的锦灯笼果平铺在室内通风阴凉处进行水分自然蒸发，含水量蒸发掉锦灯笼果重的10%，即可，新鲜的锦灯笼果含水量高，糖分尚未完全转化，自然蒸发水分，既能降低锦灯笼果的水分含量，又可以提高锦灯笼果的糖分；
②破碎打浆：将水分蒸发后的锦灯笼果进行切块处理，制得锦灯笼果块，向10kg的锦灯笼果块中加入2kg的浓度为0.1%的抗坏血酸溶液，进行打浆处理，制成锦灯笼果果浆；
③酶处理：向10kg的锦灯笼果果浆中加入0.02kg的果胶酶、0.006kg的纤维素酶，混合均匀，温度控制为45℃，时间为6小时；
④调配：向10kg酶处理后的锦灯笼果果浆中加入2kg的果糖、1kg的木糖醇、0.1kg的柠檬酸、0.05kg的苹果酸、0.01kg的黄原胶进行混合，搅拌均匀，制得混合果浆；
⑤浓缩：将调配好的混合果浆倒入真空浓缩机内，在-0.1Mpa、温度为40℃下循环浓缩60min，浓缩至可溶性固形物50°Bx，制得锦灯笼果浓缩物；
⑥均质：将锦灯笼果浓缩物置于胶体磨中研磨4 min，研磨4次，制得锦灯笼山楂果酱；
⑦罐装：锦灯笼山楂果酱浆液温度下降至25℃时罐装，并及时封口；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用140℃的蒸汽杀菌8min，然后逐渐冷却，低温储藏。
实施例2：一种锦灯笼山楂果酱的加工方法，其特征在于：采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的锦灯笼果、紫薯、菊芋、菝葜，清洗后滤干水分，将清洗后的锦灯笼果平铺在室内通风阴凉处进行水分自然蒸发，含水量蒸发掉锦灯笼果重的16%，即可，新鲜的锦灯笼果含水量高，糖分尚未完全转化，自然蒸发水分，既能降低锦灯笼果的水分含量，又可以提高锦灯笼果的糖分；
②破碎打浆：将水分蒸发后的锦灯笼果进行切块处理，并将紫薯、菊芋、菝葜切块处理，制得锦灯笼果块、紫薯块、菊芋块、菝葜块，取10kg的锦灯笼果块、3kg的紫薯块、2kg的菊芋块、2kg的菝葜块混合均匀制得混合原料，向10kg的混合原料中加入2.5kg的浓度为0.08%的抗坏血酸钠溶液，进行打浆处理，制成混合原料浆；
③酶处理：向10kg的混合原料浆中加入0.03kg的果胶酶、0.01kg的纤维素酶、0.05kg的淀粉酶，混合均匀，温度控制为52℃，时间为4小时；
④调配：向10kg酶处理后的锦灯笼果果浆中加入3kg的饴糖、1.5kg的木糖醇、1kg的山枣汁、1kg的荸荠汁、1kg的龙葵汁、1kg的南瓜汁、1kg的海棠果汁、1kg的枇杷汁、0.3kg的柠檬酸、0.1kg的苹果酸、0.01kg的黄原胶、0.005kg的果胶、0.01kg的山梨酸钾进行混合，搅拌均匀，制得混合果浆；
⑤浓缩：将调配好的混合果浆倒入真空浓缩机内，在-0.3Mpa、温度为58℃下循环浓缩35min，浓缩至可溶性固形物60°Bx，制得锦灯笼果浓缩物；
⑥均质：将锦灯笼果浓缩物置于胶体磨中研磨6min，研磨4次，制得锦灯笼山楂果酱；
⑦罐装：锦灯笼山楂果酱浆液温度下降至26℃时罐装，并及时封口；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用150℃的蒸汽杀菌5min，然后逐渐冷却，低温储藏。
Claims (1)
1.一种锦灯笼山楂果酱的加工方法，其特征在于，采用以下步骤：
①原料预处理：挑选成熟、无病虫害的锦灯笼果、山楂、蛇莓、欧李，清洗后切块处理，制得锦灯笼果块、山楂块、蛇莓块、欧李块，便于打浆；
②打浆：取7kg的锦灯笼果块与1kg的山楂块、1kg的蛇莓块、1kg的欧李块混合，进行打浆处理，制成锦灯笼果果浆；
③酶处理：向10kg的锦灯笼果果浆中加入50g的果胶酶、30g纤维素酶、10g淀粉酶，混合均匀，温度控制为45℃，时间为4小时，通过复合酶的酶解，使原料析出更多的营养物质；
④加糖：向酶处理后的锦灯笼果果浆中加入1.5kg的饴糖、1kg的木瓜汁、1kg的芒果汁、1kg的石榴汁、1kg的橙汁，制得混合果浆；
⑤浓缩：将混合果浆搅拌均匀后，取10kg放入夹层浓缩锅中，蒸汽加热浓缩25min，加入25g的黄原胶，继续浓缩20min，加入7g的山梨酸钾，再浓缩5min出锅装罐，制得锦灯笼山楂果酱；
⑥罐装：锦灯笼山楂果酱温度下降至30℃时进行罐装，罐装后立即密封；
⑦灭菌：将灌装好的锦灯笼山楂果酱进行连续滚动杀菌，杀菌水温度为95℃，时间为10分钟，然后逐渐冷却，低温储藏。
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