CN107373547A - 一种低糖芒果果酱及其制备方法 - Google Patents
一种低糖芒果果酱及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品加工技术领域,具体公开了一种低糖芒果果酱及其制备方法。本发明的低糖芒果果酱包括以下重量份的原料组分:芒果120‑130份、木瓜30‑35份、雪莲果25‑30份、蔗糖10‑13份、复配胶0.4‑0.7份和柠檬酸0.1‑0.3份;其中,所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比52‑57:30‑33:12‑15混合制成;其制备方法包括原料处理、调配、加热浓缩、装罐和杀菌冷却。本发明的低糖芒果果酱不仅营养丰富、感官质量好,而且还具有润肤美容、清毒不上火的特点,食用价值高,同时,其制备方法简单、易于操作,提高了原料的利用率,适用于批量生产。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种低糖芒果果酱及其制备方法。
【背景技术】
芒果属于热带、亚热带的水果,原产于印度,我国芒果产地主要在南方,例如广东、广西、福建、云南等区域。芒果果肉富含维生素A、维生素C、糖类、蛋白质及钙、磷、铁等成分,不仅具有风味特别、鲜嫩细腻、营养价值高的特点,而且还具有许多药用保健功效,例如具备止呕、止晕、增加肠胃蠕动、防止高血压、去咳止痰、预防动脉硬化等功效。
由于产地的限制,芒果多在运输途中变质腐烂,造成了巨大的经济损失,因此将芒果制备成易于运输、加工、保存的芒果果酱、芒果果脯、芒果饼芒果粉、芒果酒等系列产品,对于芒果的经济价值的提升具有重大的意义。然而传统果酱一般是通过加入高糖溶液来实现胶凝,含糖量比较高,多达65%以上,口味甜腻,感官质量差,易导致消费者患肥胖症、高血压、高血糖等病症,不符合消费者的健康需求;且因为芒果本身热量高,多食芒果果酱容易上火。
【发明内容】
本发明的发明目的在于:针对上述存在的问题,提供一种低糖芒果果酱及其制备方法。本发明的低糖芒果果酱不仅营养丰富、感官质量好,而且还具有润肤美容、清毒不上火的特点,食用价值高,同时,其制备方法简单、易于操作,提高了原料的利用率,适用于批量生产。
为了实现上述目的,本发明采用的技术方案如下:
一种低糖芒果果酱,包括以下重量份的原料组分:芒果120-130份、木瓜30-35份、雪莲果25-30份、蔗糖10-13份、复配胶0.4-0.7份和柠檬酸0.1-0.3份;其中,所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比52-57:30-33:12-15混合制成。
进一步的,所述一种低糖芒果果酱,包括以下重量份的原料组分:芒果127份、木瓜32份、雪莲果28份、蔗糖11份、复配胶0.5份和柠檬酸0.2份;其中,所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比55:31:14混合制成。
进一步的,所述一种低糖芒果果酱的制备方法,包括以下步骤:
(1)雪莲果和木瓜处理:选择新鲜无腐烂、无病虫害、无机械损伤的成熟雪莲果和木瓜,分别按重量份称取后,洗净沥干,雪莲果去皮切块和木瓜去皮、去籽并切块后放入护色剂中浸泡10-15min,捞出打浆后,采用超声波对所述混合浆液进行处理3-5min;将处理后的混合浆液过滤得混合滤浆和混合滤渣,将所述混合滤浆浓缩后进行真空冷冻干燥,得混合滤粉,将所述混合滤渣进行真空冷冻干燥后进行低温超微粉碎,得混合渣粉;将所述混合滤粉和所述混合渣粉混合搅拌至均匀,得混合粉末,备用;
(2)芒果前处理:选择无腐烂、无病虫害的新鲜成熟芒果,按重量份称取后,洗净并沥干;将洗净后的芒果置于85~100℃的水中,烫漂1~2min后,去皮、去核并切块,备用;
(3)打浆:将切块的芒果果肉放入打浆机中,同时加入D-异抗坏血酸钠溶液混合打浆2-3min,得果浆;
(4)果浆处理:将上述果浆过滤得到滤浆和滤渣;将所述滤渣在10-12Pa的真空度下冷冻干燥至含水量为8-10%后,进行低温超微粉碎2-3min,得滤粉;将所述滤粉和步骤(1)中的混合粉末加入到所述滤浆中,搅拌至混合均匀,得混合果浆;
(5)调配:将上述混合果浆放入夹层锅中,并按重量份计,分别往所述混合果浆中加入称取好的蔗糖、混合胶和柠檬酸,搅拌均匀,得调配浆;
(6)加热浓缩:加热夹层锅,且边加热边搅拌所述调配浆,浓缩至可溶性固形物含量大于25%时结束浓缩、出锅,得果酱;
(7)装罐:将罐装瓶洗净消毒并预热至65℃后,将上述果酱装入所述罐装瓶中,控制装罐后果酱温度保持在85℃以上,罐装后立即封口密封;
(8)杀菌冷却:将上述密封后的罐装瓶置于温度为95-100℃的水中保温15min后,分别依次在80℃、60℃、40℃的水中分段冷却至室温,即得成品。
进一步的,步骤(1)中,所述护色剂按质量分数计,包含氯化钠0.7-0.9%、氯化钙0.6-1.0%和柠檬酸0.3-0.5%。
进一步的,步骤(3)中,所述D-异抗坏血酸钠的加入量为所述芒果果肉质量的0.04-0.06%。
进一步的,步骤(1)和步骤(4)中,所述低温超微粉碎中的温度为-10~-5℃。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明的低糖芒果果酱不仅营养丰富、感官质量好,而且还具有润肤美容、清毒不上火的特点,食用价值高,同时,其制备方法简单、易于操作,提高了原料的利用率,适用于批量生产。首先,本发明采用特制的复配胶来代替传统工艺中的高糖溶液,大大降低了果酱含糖量的同时,使得果浆脱水,电性中和,胶凝而成凝胶,且得到的果酱丰满晶莹,有流体感,效果好于高糖溶液,感官质量高。其次,本发明使用的雪莲果含有多种营养元素,果寡糖含量尤其高,具有促进消化、清肝解毒、降火降血糖的作用,而木瓜也富含多种营养元素,具有健胃消食、润泽肌肤、生津止渴、抗菌降血脂的作用,因此,用雪莲果和木瓜与芒果复配,雪莲果和木瓜的清甜口感可有效改善果酱的甜质,使果酱具有清爽、甜而不腻的口感,同时雪莲果和木瓜的天然甜味还可大大降低果酱蔗糖的使用量,从而降低了果酱的热量;而雪莲果和木瓜具有的促进消化作用结合还可降低果酱的饱腹感,同时两者清热降火的作用结合可有效避免食用芒果果酱带来的上火症状,进一步的,雪莲果和木瓜的抗氧化作用结合,可有效提高果酱的保藏质量,此外,凉性的雪莲果与温性的木瓜和芒果调和,使果酱具有性味温和的特点,综上,本发明采用芒果与雪莲果和木瓜复配可有效提高芒果果酱的食用价值。最后,本发明的雪莲果和木瓜是经过打浆过滤后,将所得滤液浓缩干燥得到的粉末与将所得滤渣进行真空冷冻干燥和低温超微粉碎得到的粉末混合后加入到芒果果浆中的,以上处理方式不仅最大限度的保留了雪莲果和木瓜的有效成分,原料利用率高,而且以处理得到的粉末形式加入到芒果果浆中,利于保持芒果果酱本身的色泽,提高芒果果酱的流体感和顺滑感。
【具体实施方式】
下面将结合具体实施方式来对本发明作进一步的说明。
实施例1
1.按重量份计,称取下列重量份的原料组分:
芒果120份; 木瓜30份;
雪莲果25份; 蔗糖10份;
复配胶0.4份; 柠檬酸0.1份;
其中,选择新鲜无腐烂、无病虫害、无机械损伤的成熟雪莲果、木瓜和芒果作为本发明的原料;所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比52:30:12混合制成。
2.将上述称取好的原料按以下步骤应用于本发明低糖芒果果酱的制备中:
(1)雪莲果和木瓜处理:将称取好的雪莲果和木瓜洗净沥干,雪莲果去皮切块和木瓜去皮、去籽并切块后放入护色剂中浸泡10min,捞出打浆后,采用超声波对所述混合浆液进行处理3min;将处理后的混合浆液过滤得混合滤浆和混合滤渣,将所述混合滤浆浓缩后进行真空冷冻干燥,得混合滤粉,将所述混合滤渣进行真空冷冻干燥后于-10℃下进行超微粉碎,得混合渣粉;将所述混合滤粉和所述混合渣粉混合搅拌至均匀,得混合粉末,备用;其中,所述护色剂按质量分数计,包含氯化钠0.7%、氯化钙0.6%和柠檬酸0.3%;
(2)芒果前处理:将称取好的芒果,洗净并沥干;将洗净后的芒果置于85℃的水中,烫漂1min后,去皮、去核并切块,备用;
(3)打浆:将切块的芒果果肉放入打浆机中,同时加入质量为所述芒果果肉质量的0.04%的D-异抗坏血酸钠溶液混合打浆2min,得果浆;
(4)果浆处理:将上述果浆过滤得到滤浆和滤渣;将所述滤渣在10Pa的真空度下冷冻干燥至含水量为8%后,于-10℃下进行超微粉碎2min,得滤粉;将所述滤粉和步骤(1)中的混合粉末加入到所述滤浆中,搅拌至混合均匀,得混合果浆;
(5)调配:将上述混合果浆放入夹层锅中,并按重量份计,分别往所述混合果浆中加入称取好的蔗糖、复配胶和柠檬酸,搅拌均匀,得调配浆;
(6)加热浓缩:加热夹层锅,且边加热边搅拌所述调配浆,浓缩至可溶性固形物含量大于25%时结束浓缩、出锅,得果酱;
(7)装罐:将罐装瓶洗净消毒并预热至65℃后,将上述果酱装入所述罐装瓶中,控制装罐后果酱温度保持在85℃以上,罐装后立即封口密封;
(8)杀菌冷却:将上述密封后的罐装瓶置于温度为95℃的水中保温15min后,分别依次在80℃、60℃、40℃的水中分段冷却至室温,即得成品。
实施例2
1.按重量份计,称取下列重量份的原料组分:
芒果12份; 木瓜32份;
雪莲果28份; 蔗糖11份;
复配胶0.5份; 柠檬酸0.2份;
其中,选择新鲜无腐烂、无病虫害、无机械损伤的成熟雪莲果、木瓜和芒果作为本发明的原料;所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比55:31:14混合制成。
2.将上述称取好的原料按以下步骤应用于本发明低糖芒果果酱的制备中:
(1)雪莲果和木瓜处理:将称取好的雪莲果和木瓜洗净沥干,雪莲果去皮切块和木瓜去皮、去籽并切块后放入护色剂中浸泡12min,捞出打浆后,采用超声波对所述混合浆液进行处理4min;将处理后的混合浆液过滤得混合滤浆和混合滤渣,将所述混合滤浆浓缩后进行真空冷冻干燥,得混合滤粉,将所述混合滤渣进行真空冷冻干燥后于-8℃下进行超微粉碎,得混合渣粉;将所述混合滤粉和所述混合渣粉混合搅拌至均匀,得混合粉末,备用;其中,所述护色剂按质量分数计,包含氯化钠0.8%、氯化钙0.7%和柠檬酸0.4%;
(2)芒果前处理:将称取好的芒果,洗净并沥干;将洗净后的芒果置于95℃的水中,烫漂2min后,去皮、去核并切块,备用;
(3)打浆:将切块的芒果果肉放入打浆机中,同时加入质量为所述芒果果肉质量的0.05%的D-异抗坏血酸钠溶液混合打浆3min,得果浆;
(4)果浆处理:将上述果浆过滤得到滤浆和滤渣;将所述滤渣在11Pa的真空度下冷冻干燥至含水量为9%后,于-8℃下进行超微粉碎3min,得滤粉;将所述滤粉和步骤(1)中的混合粉末加入到所述滤浆中,搅拌至混合均匀,得混合果浆;
(5)调配:将上述混合果浆放入夹层锅中,并按重量份计,分别往所述混合果浆中加入称取好的蔗糖、复配胶和柠檬酸,搅拌均匀,得调配浆;
(6)加热浓缩:加热夹层锅,且边加热边搅拌所述调配浆,浓缩至可溶性固形物含量大于25%时结束浓缩、出锅,得果酱;
(7)装罐:将罐装瓶洗净消毒并预热至65℃后,将上述果酱装入所述罐装瓶中,控制装罐后果酱温度保持在85℃以上,罐装后立即封口密封;
(8)杀菌冷却:将上述密封后的罐装瓶置于温度为98℃的水中保温15min后,分别依次在80℃、60℃、40℃的水中分段冷却至室温,即得成品。
实施例3
1.按重量份计,称取下列重量份的原料组分:
芒果130份; 木瓜35份;
雪莲果30份瓶; 蔗糖13份;
复配胶0.7份; 柠檬酸0.3份;
其中,选择新鲜无腐烂、无病虫害、无机械损伤的成熟雪莲果、木瓜和芒果作为本发明的原料;所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比57:33:15混合制成。
2.将上述称取好的原料按以下步骤应用于本发明低糖芒果果酱的制备中:
(1)雪莲果和木瓜处理:将称取好的雪莲果和木瓜洗净沥干,雪莲果去皮切块和木瓜去皮、去籽并切块后放入护色剂中浸泡15min,捞出打浆后,采用超声波对所述混合浆液进行处理5min;将处理后的混合浆液过滤得混合滤浆和混合滤渣,将所述混合滤浆浓缩后进行真空冷冻干燥,得混合滤粉,将所述混合滤渣进行真空冷冻干燥后于-5℃下进行超微粉碎,得混合渣粉;将所述混合滤粉和所述混合渣粉混合搅拌至均匀,得混合粉末,备用;其中,所述护色剂按质量分数计,包含氯化钠0.9%、氯化钙1.0%和柠檬酸0.5%;
(2)芒果前处理:将称取好的芒果,洗净并沥干;将洗净后的芒果置于100℃的水中,烫漂2min后,去皮、去核并切块,备用;
(3)打浆:将切块的芒果果肉放入打浆机中,同时加入质量为所述芒果果肉质量的0.06%的D-异抗坏血酸钠溶液混合打浆3min,得果浆;
(4)果浆处理:将上述果浆过滤得到滤浆和滤渣;将所述滤渣在12Pa的真空度下冷冻干燥至含水量为10%后,于-5℃下进行超微粉碎3min,得滤粉;将所述滤粉和步骤(1)中的混合粉末加入到所述滤浆中,搅拌至混合均匀,得混合果浆;
(5)调配:将上述混合果浆放入夹层锅中,并按重量份计,分别往所述混合果浆中加入称取好的蔗糖、复配胶和柠檬酸,搅拌均匀,得调配浆;
(6)加热浓缩:加热夹层锅,且边加热边搅拌所述调配浆,浓缩至可溶性固形物含量大于25%时结束浓缩、出锅,得果酱;
(7)装罐:将罐装瓶洗净消毒并预热至65℃后,将上述果酱装入所述罐装瓶中,控制装罐后果酱温度保持在85℃以上,罐装后立即封口密封;
(8)杀菌冷却:将上述密封后的罐装瓶置于温度为100℃的水中保温15min后,分别依次在80℃、60℃、40℃的水中分段冷却至室温,即得成品。
1.含糖量测定
采用蒽酮比色法对上述实施例1-3的低糖芒果果酱的总糖进行测定,得实施例1-3的低糖芒果果酱的总糖含量分别为28%、28和29%,符合低糖果酱的标准。
2.感官评定
以实施例1-3的低糖芒果果酱为实验组1-3,以市售的低糖芒果果酱为对照组;选取10名食品相关专业的人员组成感官评定小组,按芒果果酱感官评定标准表(表1)来分别对各组低糖芒果果酱进行感官评定并取平均分,评定结果见表2:
表1芒果果酱感官评价标准表(总分100分)
指标 | 评定标准 | 分数(分) |
色泽 | 酱体呈浅黄色、光泽均匀 | 25 |
滋味 | 酸甜适中,口感柔和,细腻顺滑 | 25 |
气味 | 芒果香气浓郁,兼有木瓜和雪莲果的香气,清香协调,无异味 | 25 |
组织形态 | 呈半透明的凝胶状,组织细腻,不分泌汁液,无“流汤现象” | 25 |
表2各组低糖芒果果酱的感官评定标准表
组别 | 色泽 | 滋味 | 气味 | 组织形态 | 总分(分) |
实验组1 | 23 | 22 | 23 | 22 | 90 |
实验组2 | 23 | 21 | 23 | 23 | 90 |
实验组3 | 23 | 21 | 23 | 23 | 90 |
对照组 | 21 | 19 | 21 | 20 | 81 |
结合表1和表2可知:分数越高,感官评定越高,低糖芒果果酱的感官质量就越高。在本次实验中,总分:实验组1-3>对照组,分数超出9分,这说明本发明的低糖芒果果酱具有好的色泽、滋味、气味和组织形态,感官质量高。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种低糖芒果果酱,其特征在于,包括以下重量份的原料组分:芒果120-130份、木瓜30-35份、雪莲果25-30份、蔗糖10-13份、复配胶0.4-0.7份和柠檬酸0.1-0.3份;其中,所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比52-57:30-33:12-15混合制成。
2.根据权利要求1所述一种低糖芒果果酱,其特征在于,包括以下重量份的原料组分:芒果127份、木瓜32份、雪莲果28份、蔗糖11份、复配胶0.5份和柠檬酸0.2份;其中,所述复配胶由魔芋胶、卡拉胶和刺槐豆胶按质量比55:31:14混合制成。
3.根据权利要求1或2所述一种低糖芒果果酱的制备方法,其特征在于,包括以下步骤:
(1)雪莲果和木瓜处理:选择新鲜无腐烂、无病虫害、无机械损伤的成熟雪莲果和木瓜,分别按重量份称取后,洗净沥干,雪莲果去皮切块和木瓜去皮、去籽并切块后放入护色剂中浸泡10-15min,捞出打浆后,采用超声波对所述混合浆液进行处理3-5min;将处理后的混合浆液过滤得混合滤浆和混合滤渣,将所述混合滤浆浓缩后进行真空冷冻干燥,得混合滤粉,将所述混合滤渣进行真空冷冻干燥后进行低温超微粉碎,得混合渣粉;将所述混合滤粉和所述混合渣粉混合搅拌至均匀,得混合粉末,备用;
(2)芒果前处理:选择无腐烂、无病虫害的新鲜成熟芒果,按重量份称取后,洗净并沥干;将洗净后的芒果置于85~100℃的水中,烫漂1~2min后,去皮、去核并切块,备用;
(3)打浆:将切块的芒果果肉放入打浆机中,同时加入D-异抗坏血酸钠溶液混合打浆2-3min,得果浆;
(4)果浆处理:将上述果浆过滤得到滤浆和滤渣;将所述滤渣在10-12Pa的真空度下冷冻干燥至含水量为8-10%后,进行低温超微粉碎2-3min,得滤粉;将所述滤粉和步骤(1)中的混合粉末加入到所述滤浆中,搅拌至混合均匀,得混合果浆;
(5)调配:将上述混合果浆放入夹层锅中,并按重量份计,分别往所述混合果浆中加入称取好的蔗糖、复配胶和柠檬酸,搅拌均匀,得调配浆;
(6)加热浓缩:加热夹层锅,且边加热边搅拌所述调配浆,浓缩至可溶性固形物含量大于25%时结束浓缩、出锅,得果酱;
(7)装罐:将罐装瓶洗净消毒并预热至65℃后,将上述果酱装入所述罐装瓶中,控制装罐后果酱温度保持在85℃以上,罐装后立即封口密封;
(8)杀菌冷却:将上述密封后的罐装瓶置于温度为95-100℃的水中保温15min后,分别依次在80℃、60℃、40℃的水中分段冷却至室温,即得成品。
4.根据权利要求3所述一种低糖芒果果酱的制备方法,其特征在于,步骤(1)中,所述护色剂按质量分数计,包含氯化钠0.7-0.9%、氯化钙0.6-1.0%和柠檬酸0.3-0.5%。
5.根据权利要求3所述一种低糖芒果果酱的制备方法,其特征在于,步骤(3)中,所述D-异抗坏血酸钠的加入量为所述芒果果肉质量的0.04-0.06%。
6.根据权利要求3所述一种低糖芒果果酱的制备方法,其特征在于,步骤(1)和步骤(4)中,所述低温超微粉碎中的温度为-10~-5℃。
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