CN107397173A - 一种鲜花草莓果酱及其制作方法 - Google Patents
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
本发明公开了一种鲜花草莓果酱及其制作方法。所述一种鲜花草莓果酱,由以下重量份的原料制成:玫瑰花瓣47‑59份、草莓24‑36份、冰糖30‑39份、甘草4‑9份、陈皮3‑9份、水70‑90份。本发明具有以下有益效果:气味芳香,口感酸甜,入口绵甜,回味细长的特点;含有丰富营养,抑郁吸收,含有大量维生素,对人体肝脏、血管、眼睛具有很好的保健效果;食用方便、保存时间长。
Description
技术领域
本发明涉及一种果酱及其制作方法,具体说是一种鲜花草莓果酱及其制作方法。
背景技术
玫瑰原产中国,栽培历史悠久,玫瑰在植物分类学上是一种蔷薇科蔷薇属灌木(Rosa rugosa),在日常生活中是蔷薇属一系列花大艳丽的栽培品种的统称,玫瑰花可食用而且还具有很高的药用价值,在中医中玫瑰花味辛、甘,性微温。理气解郁,化湿和中,活血散瘀,用于肝胃不和,脘腹疼痛,胸闷呕恶,饮食减少,或腹泻;妇女月经不调,跌打损伤,瘀肿疼痛;血瘀出血,吐血,咯血;痈肿或乳痈初起对调理消化系统和治疗女性生理期疾病具有很高的医疗价值。
而且玫瑰花含有多种微量元素,维生素C含量高,玫瑰花可制作各种茶点,如玫瑰糖、玫瑰糕、玫瑰茶、玫瑰酒、玫瑰酱菜、玫瑰膏等。玫瑰花在欧洲一些地区可直接食用,玫瑰根茎煮来吃,玫瑰根可用来酿酒,草莓营养价值丰富,被誉为是“水果皇后”,含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素等营养物质。尤其是所含的维生素C,其含量比苹果、葡萄都高7-10倍。而所含的苹果酸、柠檬酸、维生素B1、维生素B2,以及胡萝卜素、钙、磷、铁的含量也比苹果、梨、葡萄高3到4倍。
而现今人们的生活压力了以及生活节奏,都让都市白领人群处于亚健康状态,运动量的不足导致血管血脂升高,血管硬化,长期处于电脑前导致皮肤干黄,甚至毛细管爆裂因为皮肤炎症,因此人们需要一种健康又温馨的VC补充方式。
发明内容
本发明所要解决的技术问题是提供一种鲜花草莓果酱及其制作方法。
为解决上述技术问题,本发明的技术方案是:一种鲜花草莓果酱,由以下重量份的原料制成:玫瑰花瓣47-59份、草莓24-36份、冰糖30-39份、甘草4-9份、陈皮3-9份、水70-90份;
作为优选的技术方案,所述一种鲜花草莓果酱,由以下重量份原料制成:玫瑰花瓣53份、草莓30份、冰糖37份、甘草7份、陈皮7份、水80份。
本发明还提供了上述一种鲜花草莓果酱的制作方法,包括以下步骤:
步骤一:破碎制浆
将玫瑰花瓣、草莓、甘草、陈皮和五分之一的水放入破碎机,打至成浆;
步骤二:熬制
将冰糖、破碎浆液、水倒入高压锅中,分三次进行蒸煮,第一次维持水温为10-20摄氏度,第二次维持水温在85-95摄氏度蒸煮30-40分钟,再转入普通蒸煮锅进行第三次蒸煮,直至锅内材料滴入水中凝结成珠为止;
步骤三:静置
将熬制好的材料倒入盆中,并蒙上湿纱布,至于32-35摄氏度的烤箱中1-2个小时,制得果酱;
步骤四:装瓶
将静置后的果酱装入真空瓶中,装箱封口;
步骤五:冷藏
将封箱后的果酱送至冷库,以-4摄氏度低温储存5天后,即可得到成品。
由于采用了上述技术方案,一种鲜花草莓果酱,由以下重量份原料制成:玫瑰花瓣47-59份、草莓24-36份、冰糖30-39份、甘草4-9份、陈皮3-9份、水70-90份;本发明具有以下有益效果:
1、气味芳香,因为玫瑰花的美好寓意,给人带来一种浪漫气氛,美化心情,在心情的衬托下口感更加优美,产品具有口感酸甜,入口绵久,回味细长、口齿生香的特点;
2、含有大量维生素C,吸收效果好,适合都市白领人群食用,能有效改善人们的血管状态,改善皮肤状况,缓解老化的作用,而且还具有理气解郁、通脉活血的功效,有助于缓解人们的亚健康状态。
3、食用方便、保存时间长,在置于0-4摄氏度环境下能保存12-18个月。
具体实施方式
下面结合具体实施例对本发明做进一步地说明。
实施例1
一种鲜花草莓果酱,由以下重量份原料制成:玫瑰花瓣47份、草莓24份、冰糖30份、甘草4份、陈皮3份、水70份;
上述的制作方法,包括以下步骤:
步骤一:破碎制浆
将玫瑰花瓣、草莓、甘草、陈皮和五分之一的水放入破碎机,打至成浆;
步骤二:熬制
将冰糖、破碎浆液、水倒入高压锅中,分三次进行蒸煮,第一次维持水温为20摄氏度,第二次维持水温在95摄氏度蒸煮40分钟,再转入普通蒸煮锅进行第三次蒸煮,直至锅内材料滴入水中凝结成珠为止;
步骤三:静置
将熬制好的材料倒入盆中,并蒙上湿纱布,至于35摄氏度的烤箱中2个小时,制得果酱;
步骤四:装瓶
将静置后的果酱装入真空瓶中,装箱封口;
步骤五:冷藏
将封箱后的果酱送至冷库,以-4摄氏度低温储存5天后,即可得到成品。
下表为本实施例产品的部分营养数值:
能量(Kcal) | 292 | 维生素A(μgRE) | 49.8 |
蛋白质(g) | 5.9 | 维生素C(mg) | 346.1 |
脂肪(g) | 1.1 | 硒(μg) | 37 |
由上可看出本实施例产品的具有含脂肪少,热量低,且VC丰富的特点,而且VC的吸收效率为81%,因为在制作过程中使用的三段蒸煮的方法,第一次蒸煮完成初步的浸泡提取,第二次蒸煮蒸煮营养物质提取效果提升并使其溶于水中,同时第三次蒸煮使得本产品中的微生物减少,从而获得12个月的保质期限。
实施例2
一种鲜花草莓果酱,由以下重量份原料制成:玫瑰花瓣59份、草莓36份、冰糖39份、甘草9份、陈皮9份、水90份;
上述的制作方法,包括以下步骤:
步骤一:破碎制浆
将玫瑰花瓣、草莓、甘草、陈皮和五分之一的水放入破碎机,打至成浆;
步骤二:熬制
将冰糖、破碎浆液、水倒入高压锅中,分三次进行蒸煮,第一次维持水温为10摄氏度,第二次维持水温在85摄氏度蒸煮30分钟,再转入普通蒸煮锅进行第三次蒸煮,直至锅内材料滴入水中凝结成珠为止;
步骤三:静置
将熬制好的材料倒入盆中,并蒙上湿纱布,至于32摄氏度的烤箱中1个小时,制得果酱;
步骤四:装瓶
将静置后的果酱装入真空瓶中,装箱封口;
步骤五:冷藏
将封箱后的果酱送至冷库,以-4摄氏度低温储存5天后,即可得到成品。
下表为本实施例产品的部分营养数值:
能量(Kcal) | 292 | 维生素A(μgRE) | 49.8 |
蛋白质(g) | 5.9 | 维生素C(mg) | 346.1 |
脂肪(g) | 1.1 | 硒(μg) | 37 |
由上可看出本实施例产品的具有含脂肪少,热量低,且VC丰富的特点,而且VC的吸收效率为79%,因为在制作过程中使用的三段蒸煮的方法,第一次蒸煮完成初步的浸泡提取,第二次蒸煮蒸煮营养物质提取效果提升并使其溶于水中,同时第三次蒸煮使得本产品中的微生物减少,从而获得18个月的保质期限。
实施例3
一种鲜花草莓果酱,由以下重量份原料制成:玫瑰花瓣53份、草莓30份、冰糖37份、甘草7份、陈皮7份、水80份。
上述的制作方法,包括以下步骤:
步骤一:破碎制浆
将玫瑰花瓣、草莓、甘草、陈皮和五分之一的水放入破碎机,打至成浆;
步骤二:熬制
将冰糖、破碎浆液、水倒入高压锅中,分三次进行蒸煮,第一次维持水温为15摄氏度,第二次维持水温在90摄氏度蒸煮35分钟,再转入普通蒸煮锅进行第三次蒸煮,直至锅内材料滴入水中凝结成珠为止;
步骤三:静置
将熬制好的材料倒入盆中,并蒙上湿纱布,至于33摄氏度的烤箱中1.4个小时,制得果酱;
步骤四:装瓶
将静置后的果酱装入真空瓶中,装箱封口;
步骤五:冷藏
将封箱后的果酱送至冷库,以-4摄氏度低温储存5天后,即可得到成品。
下表为本实施例产品的部分营养数值:
能量(Kcal) | 292 | 维生素A(μgRE) | 49.8 |
蛋白质(g) | 5.9 | 维生素C(mg) | 346.1 |
脂肪(g) | 1.1 | 硒(μg) | 37 |
由上可看出本实施例产品的具有含脂肪少,热量低,且VC丰富的特点,而且VC的吸收效率为91%,因为在制作过程中使用的三段蒸煮的方法,第一次蒸煮完成初步的浸泡提取,第二次蒸煮蒸煮营养物质提取效果提升并使其溶于水中,同时第三次蒸煮使得本产品中的微生物减少,从而获得16个月的保质期限。
本发明制作方法中用到的滚揉机、全自动速冻机等设备均为食品工业领域的常用设备,在此不再赘述。
以上所述仅为本发明示意性的具体实施方式,并非用以限定本发明的范围。任何本领域的技术人员,在不脱离本发明的构思和原则的前提下所作出的等同变化与修改,均应属于本发明保护的范围。
Claims (3)
1.一种鲜花草莓果酱,其特征在于,由以下重量份的原料制成:玫瑰花瓣47-59份、草莓24-36份、冰糖30-39份、甘草4-9份、陈皮3-9份、水70-90份。
2.如权利要求1所述的一种鲜花草莓果酱,其特征在于,由以下重量份的原料制成:玫瑰花瓣53份、草莓30份、冰糖37份、甘草7份、陈皮7份、水80份。
3.如权利要求1或2所述的一种鲜花草莓果酱的制作方法,其特征在于,包括以下步骤:
步骤一:破碎制浆
将玫瑰花瓣、草莓、甘草、陈皮和五分之一的水放入破碎机,打至成浆;
步骤二:熬制
将冰糖、破碎浆液、水倒入高压锅中,分三次进行蒸煮,第一次维持水温为10-20摄氏度,第二次维持水温在85-95摄氏度蒸煮30-40分钟,再转入普通蒸煮锅进行第三次蒸煮,直至锅内材料滴入水中凝结成珠为止;
步骤三:静置
将熬制好的材料倒入盆中,并蒙上湿纱布,至于32-35摄氏度的烤箱中1-2个小时,制得果酱;
步骤四:装瓶
将静置后的果酱装入真空瓶中,装箱封口;
步骤五:冷藏
将封箱后的果酱送至冷库,以-4摄氏度低温储存5天后,即可得到成品。
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