CN107495245A - 一种芒果果酱的制作方法 - Google Patents
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 35
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 35
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 34
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 18
- 240000002044 Rhizophora apiculata Species 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 6
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 6
- 230000035800 maturation Effects 0.000 claims abstract description 5
- 238000005538 encapsulation Methods 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000099147 Ananas comosus Species 0.000 claims abstract 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108010004032 Bromelains Proteins 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 abstract description 3
- 235000019835 bromelain Nutrition 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 150000001412 amines Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 12
- 241000234671 Ananas Species 0.000 description 9
- 241000196324 Embryophyta Species 0.000 description 2
- 240000003793 Rhizophora mangle Species 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Abstract
本发明提供一种芒果果酱的制作方法，主要涉及食品加工领域，包括以下步骤：S1、选择成熟、果肉金黄的芒果以及成熟、果皮金黄的菠萝；S2、使用水果清洗机对芒果、菠萝进行清洗，再去皮去核，芒果皮切碎留用；S3、使用搅拌机对芒果果肉、菠萝果肉进行打浆，得混合果浆，加入碎芒果皮并留置60分钟；S4、在混合果浆中加入糖、百香果果汁；S5、将果浆成品放入锅内煮，得果酱；S6、使用膜类包装对果酱进行封装；S7、将封装后的果酱进行冷高压灭菌。本发明利用菠萝所含的菠萝酶对芒果皮内所含的蛋白质和胺进行处理，可以提高芒果皮所含营养物质的利用率，然后再加入百香果浆成品进行调酸，能够使芒果果酱长期保存。
Description
技术领域
本发明属于食品加工领域，主要涉及一种芒果果酱的制作方法。
背景技术
菠萝、芒果等热带水果的保藏时间比较短，通常在成熟后比较短的一段时间后就会开始变质，在南方地区，水果成熟的旺季，经常会出现水果滞销烂在地里的问题，为了避免或者是减少损失，通常人们会将水果加工成农副产品，而制作果酱正是其中一种解决方案。而制作果酱的过程中，通常会添加防腐剂，消费者食用过多会导致肾脏负担太大。
芒果在加工生产中，芒果皮所含的果酸、氨基酸、各种蛋白质很多，但是由于刺激物较多，通常会被切除舍弃，造成资源的浪费。
发明内容
鉴于以上内容，有必要提供一种芒果果酱的制作方法，它能避免使用防腐剂，利用芒果皮，并且使果浆成品具有半年以上的保质期。
为达到上述目的，本发明所采用的技术方案是：一种芒果果酱的制作方法，所述芒果果酱的制作方法包括以下步骤：S1、选择成熟、果肉金黄的芒果以及成熟、果皮金黄的菠萝；S2、使用水果清洗机对芒果、菠萝进行清洗，再去皮去核，得芒果果肉、芒果皮和菠萝果肉，芒果皮切碎留用；S3、使用搅拌机对芒果果肉、菠萝果肉进行打浆，得混合果浆，加入碎芒果皮并留置60分钟；S4、在混合果浆中加入糖、百香果果汁，将总酸度控制在PH2.1～3.0，BRIX控制在58～61°得果浆成品；S5、将果浆成品放入锅内煮，待锅内的果浆成品变浓稠，并且气泡增大，即可离火，得果酱；S6、在果酱冷却到80℃时使用膜类包装对果酱进行封装；S7、将封装后的果酱放入超高压冷杀菌设备进行冷高压灭菌，灭菌压力不小于600MPa。
进一步地，在S4步骤中，再加入相当于果浆成品总质量0.15％的NaCl；通过添加0.15％的NaCl，可以进一步的延长保质期，使芒果果酱的保质期从12个月增加到18个月。
本发明具有以下有益效果：
本发明通过利用菠萝所含的菠萝酶对芒果皮内所含的蛋白质和胺进行处理，可以提高芒果皮所含营养物质的利用率，然后再加入百香果浆成品进行调酸，使本发明生产的芒果果酱的保质期至少在12个月，能够使芒果果酱长期保存。
具体实施方式
实施例一：
使用以下步骤制作芒果果酱：
S1、选择成熟、果肉金黄的芒果以及成熟、果皮金黄的菠萝；
S2、使用水果清洗机对芒果、菠萝进行清洗，再去皮去核，得芒果果肉、芒果皮和菠萝果肉，芒果皮切碎留用；
S3、使用搅拌机对芒果果肉、菠萝果肉进行打浆，得混合果浆，加入碎芒果皮并留置60分钟，利用菠萝果肉中所含的菠萝蛋白酶对芒果皮所含的氨基酸、蛋白质等进行分解，提高营养的吸收率；
S4、在混合果浆中加入糖、百香果果汁，将总酸度控制在PH2.1～3.0，BRIX控制在58～61°得果浆成品；优选地，总酸度控制在PH2.4，这样可以使果酱的保存时间和味道达到最大的平衡；
S5、将果浆成品放入锅内煮，待锅内的果浆成品变浓稠，并且气泡增大，即可离火，得果酱；
S6、在果酱冷却到80℃时使用膜类包装对果酱进行封装；优选地，所述膜类包装为复合膜；
S7、将封装后的果酱放入超高压冷杀菌设备进行冷高压灭菌，灭菌压力不小于600MPa。
本实施例生产的果酱成品的保质期为12个月。
实施例二：
与实施一的步骤基本相同，区别在于：
在S4步骤中，加入相当于果浆成品总质量0.15％的NaCl。
本实施例生产的果酱成品的保质期为18个月。
Claims (5)
1.一种芒果果酱的制作方法，其特征在于：所述芒果果酱的制作方法包括以下步骤：
S1、选择成熟、果肉金黄的芒果以及成熟、果皮金黄的菠萝；
S2、使用水果清洗机对芒果、菠萝进行清洗，再去皮去核，得芒果果肉、芒果皮和菠萝果肉，芒果皮切碎留用；
S3、使用搅拌机对芒果果肉、菠萝果肉进行打浆，得混合果浆，加入碎芒果皮并留置60分钟；
S4、在混合果浆中加入糖、百香果果汁，将总酸度控制在PH2.1～3.0，BRIX控制在58～61°得果浆成品；
S5、将果浆成品放入锅内煮，待锅内的果浆成品变浓稠，并且气泡增大，即可离火，得果酱；
S6、在果酱冷却到80℃时使用膜类包装对果酱进行封装；
S7、将封装后的果酱放入超高压冷杀菌设备进行冷高压灭菌，灭菌压力不小于600MPa。
2.如权利要求1所述的芒果果酱的制作方法，其特征在于：芒果与菠萝的质量比为4:1。
3.如权利要求1所述的芒果果酱的制作方法，其特征在于：在S4步骤中，总酸度控制在PH2.4。
4.如权利要求1所述的芒果果酱的制作方法，其特征在于：所述膜类包装为复合膜。
5.如权利要求1所述的芒果果酱的制作方法，其特征在于：在S4步骤中，再加入相当于果浆成品总质量0.15％的NaCl。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089036A (zh) * | 2020-10-27 | 2020-12-18 | 四川大学 | 一种芒果糕及其制备方法 |
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| CN1084033A (zh) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | 具有特殊风味的番木瓜果茶、果酱及其制备方法 |
| CN105166614A (zh) * | 2015-09-30 | 2015-12-23 | 谭强 | 一种芒果百香果酱及其制备方法 |
| CN106690195A (zh) * | 2016-11-30 | 2017-05-24 | 漳州科技职业学院 | 一种红茶风味凤梨芒果低糖果酱及其制备方法 |
-
2017
- 2017-09-28 CN CN201710899244.1A patent/CN107495245A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1084033A (zh) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | 具有特殊风味的番木瓜果茶、果酱及其制备方法 |
| CN105166614A (zh) * | 2015-09-30 | 2015-12-23 | 谭强 | 一种芒果百香果酱及其制备方法 |
| CN106690195A (zh) * | 2016-11-30 | 2017-05-24 | 漳州科技职业学院 | 一种红茶风味凤梨芒果低糖果酱及其制备方法 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089036A (zh) * | 2020-10-27 | 2020-12-18 | 四川大学 | 一种芒果糕及其制备方法 |
| CN112089036B (zh) * | 2020-10-27 | 2023-04-25 | 四川大学 | 一种芒果糕及其制备方法 |
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Application publication date: 20171222 |
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