CN107440031A - 一种集预防疾病及美容于一身的葡萄柚果酱及其制作方法 - Google Patents
一种集预防疾病及美容于一身的葡萄柚果酱及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种集预防疾病及美容于一身的葡萄柚果酱,主要由下述按重量份配比计的原料制成:鲜葡萄柚果皮、果肉 50‑60,鲜柠檬汁8‑12,鲜罗汉果浸提液30‑50,金银花浸提液30‑50,麦芽糖10‑15。本发明各原料经科学配伍,效果叠加,营养更丰富,润肺止咳作用更好,食用方便,甘甜清香,还可预防感冒、促进消化,适合广大人群饮用,制作方法简便。
Description
技术领域
本发明涉及食品,具体是一种集预防疾病及美容于一身的葡萄柚果酱及其制作方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱,主要用来涂抹于面包或吐司上食用。目前果酱的调制通常只使用单一的水果制成,而且在加工工艺中,为了改善食品品质的色泽、气味或调整食物口感及延长保存时间,往往在果酱中加入多种食品添加剂,破坏了水果本身的营养价值,食用不安全。
发明内容
本发明的目的是要提供一种营养丰富,能滋养组织细胞,降低血液中胆固醇的集预防疾病及美容于一身的葡萄柚果酱及其制作方法。
实现本发明目的的技术方案是:
一种集预防疾病及美容于一身的葡萄柚果酱,主要由下述按重量份配比计的原料制成:
鲜葡萄柚果皮、果肉 50-60
鲜柠檬汁8-12
鲜罗汉果浸提液30-50
金银花浸提液30-50
麦芽糖10-15。
所述葡萄柚果皮、果肉中,果皮和果肉的重量份配比为1︰3。
所述鲜罗汉果浸提液是将成熟鲜罗汉果破碎,加水浸提3次,合并浸提液制成,其中:成熟鲜罗汉果与水的用量重量份比为:成熟鲜罗汉果︰水=1-3︰4-6。
所述金银花浸提液是将金银花浸泡在水中浸提1次制成,金银花与水的用量重量份比为:金银花︰水=1-3︰4-6。
上述葡萄柚果酱的制作方法,包括如下步骤:
(1)将新鲜葡萄柚置于60-70℃的热水下浸泡5分钟后,洗净、擦干;
(2)用刀将葡萄柚表皮薄薄的刮下来,并将果皮内白瓤去除干净;然后将果皮切成细丝状;
(3)用食盐腌40-60分钟后,放入清水中,中火煮8-12分钟,去除果皮中的苦涩味,备用;
(4)将果肉去皮,去籽,剥成细丝状;
(5)将新鲜柠檬去皮,去籽,榨汁;
(6)按重量份配比将葡萄柚果皮、果肉放入锅中,加入鲜罗汉果浸提液和金银花浸提液煮沸后转小火;
(7)加入柠檬汁,煮沸;
(8)加入麦芽糖,小火熬煮,期间用木勺不停搅拌,直至液体呈粘稠状,柚皮金黄透亮;
(9)待粘稠状液体稍冷却后,装瓶、冷藏。
所得产品呈淡橙色,晶莹透亮,风味独特,酸甜中带微甘,口感好,果味浓郁,果肉柔嫩,多汁爽口,可将其与适量开水冲兑饮用,也可以将其涂抹在面包上食用,冲饮之后剩余和果肉可以食用,味道清香。
本发明原料中葡萄柚能够滋养组织细胞,增加体力,舒缓支气管炎,利尿,改善肥胖、水肿及淋巴腺系统之疾病,抗感染。治疗毛孔粗大,调理油腻不洁皮肤。振奋精神,舒缓压力,催眠。抗沮丧、抗菌、开胃、消毒、使病理现象消散。深层净化油性暗疮和充血的皮肤,促进毛发生长和紧实皮肤跟组织,同时也有强化肝功能的作用,胆结石,增进食欲,美白,抗蜂窝组织炎,减肥,月经不顺,增进记忆力,净化思绪,减轻忧郁不安,抗菌等。果皮具有清热去火,理气化痰、润肺止咳等功效,营养价值高,含有非常丰富的维他命C和柚子酸,再加入具有润肺止咳作用的罗汉果和具有清热解毒作用的金银花,经科学配伍,效果叠加,营养更丰富,润肺止咳作用更好,食用方便,甘甜清香,还可预防感冒、促进消化,适合广大人群饮用,制作方法简便。
具体实施方式
一种集预防疾病及美容于一身的葡萄柚果酱的制作方法,包括如下步骤:
(1)将新鲜葡萄柚置于60-70℃的热水下浸泡5分钟后,用盐均匀涂抹,除去表面蜡质后,洗净,擦干,使柚子表皮毛孔充分张开,方便洗净、削皮及腌制;
(2)用刀将葡萄柚表皮薄薄的刮下来,并将果皮内白瓤去除干净;否则会很苦;然后将果皮切成长4-5cm、宽0.1-0.2cm的细丝状,越细越好;
(3)用食盐腌40-60分钟后,挤干水份后放入清水中,中火煮8-12分钟,使果皮变软,去除果皮中的苦涩味,备用;
(4)将果肉去皮,去籽,用手慢慢剥成细丝状,备用;
(5)将新鲜柠檬去皮,去籽,榨汁,备用;
(6)将鲜罗汉果破碎,按鲜罗汉果︰水=1.5︰5的重量份比例,加水浸提3次,取浸提液合并,备用;
(7)按金银花︰水=2︰6的重量份比例,将金银花浸泡在水中浸提1次,取浸提液,备用;
(6)将葡萄柚果皮150g、果肉450g放入锅中,加入300g鲜罗汉果浸提液和300g金银花浸提液煮沸后转小火;
(7)加入100g柠檬汁,煮沸;
(8)加入100g麦芽糖,小火熬煮,期间用木勺不停搅拌,以免粘锅,直至酱汁呈粘稠状,,果皮金黄透亮,无流散现象,即可关火;
(9)待粘稠状酱汁稍冷却后,趁热装入消毒后的玻璃容器中,于常温下倒扣放凉,防止空气进入使瓶内真空,密封即成。
Claims (5)
1.一种集预防疾病及美容于一身的葡萄柚果酱,主要由下述按重量份配比计的原料制成:
鲜葡萄柚果皮、果肉 50-60
鲜柠檬汁8-12
鲜罗汉果浸提液30-50
金银花浸提液30-50
麦芽糖10-15。
2.根据权利要求1所述的葡萄柚果酱,其特征是:所述葡萄柚果皮、果肉中,果皮和果肉的重量份配比为1︰3。
3.根据权利要求1的述的葡萄柚果酱,其特征是:所述鲜罗汉果浸提液是将成熟鲜罗汉果破碎,加水浸提3次,合并浸提液制成,其中:成熟鲜罗汉果与水的用量重量份比为:成熟鲜罗汉果︰水=1-3︰4-6。
4.根据权利要求1的述的葡萄柚果酱,其特征是:所述金银花浸提液是将金银花浸泡在水中浸提1次制成,金银花与水的用量重量份比为:金银花︰水=1-3︰4-6。
5.权利要求1-4之一所述集预防疾病及美容于一身的葡萄柚果酱的制作方法,其特征是:包括如下步骤:
(1)将新鲜葡萄柚置于60-70℃的热水下浸泡5分钟后,洗净、擦干;
(2)用刀将葡萄柚表皮薄薄的刮下来,并将果皮内白瓤去除干净;然后将果皮切成细丝状;
(3)用食盐腌40-60分钟后,放入清水中,中火煮8-12分钟,去除果皮中的苦涩味,备用;
(4)将果肉去皮,去籽,剥成细丝状;
(5)将新鲜柠檬去皮,去籽,榨汁;
(6)按重量份配比将葡萄柚果皮、果肉放入锅中,加入鲜罗汉果浸提液和金银花浸提液煮沸后转小火;
(7)加入柠檬汁,煮沸;
(8)加入麦芽糖,小火熬煮,期间用木勺不停搅拌,直至液体呈粘稠状,柚皮金黄透亮;
(9)待粘稠状液体稍冷却后,装瓶、冷藏。
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CN116369507A (zh) * | 2023-02-24 | 2023-07-04 | 广东金龙达汇健康研究有限公司 | 一种基于酵素的嘉宝果饮料制备工艺及其制备设备 |
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CN116369507B (zh) * | 2023-02-24 | 2023-10-27 | 广东金龙达汇健康研究有限公司 | 一种基于酵素的嘉宝果饮料制备设备 |
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