CN107692139A - 一种菊花猕猴桃果酱及其制备方法 - Google Patents
一种菊花猕猴桃果酱及其制备方法 Download PDFInfo
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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
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种菊花猕猴桃果酱,是由下述以重量份配比的原料制成:干菊花40~50份、冰糖30~40份、核桃仁50~70份、猕猴桃汁80~100份、猕猴桃80~100份、白砂糖300~500份、果冻粉15~20份、水500~600份;同时本发明还公开了该菊花猕猴桃果酱的制备方法,本发明菊花猕猴桃果酱具有促进食欲、滋补强身、清热润燥、醒脑明目等功效,同时还对多种疾病具有防治作用,制备方法简单,易于实施。
Description
技术领域
本发明涉及一种果酱和该果酱的制备方法,尤其涉及一种菊花猕猴桃果酱及其制备方法,属于农业食品技术领域。
背景技术
猕猴桃的质地柔软,口感酸甜,味道被描述为草莓、香蕉、菠萝三者的混合,猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪,对保持人体健康具有重要的作用,滋补强身、清热利尿、清胃润燥,猕猴桃还具有抗糖尿病的潜力,它含有铬,有治疗糖尿病的药用价值,由于其含有丰富的营养物质,因此可以提高总蛋白质水平,提升免疫功能、治疗肝脏疾病、消化不良、贫血、泌尿系统问题、呼吸系统疾病、脑疾病等;随着人们生活质量的提高,人们开始寻求一种具有营养、保健、治疾、可口的食品酱料,因此,猕猴桃果酱逐渐进入人们的饮食生活中,猕猴桃果酱是把猕猴桃、糖及酸度调节剂混合后,经熬制得到的凝胶物质,制作猕猴桃果酱是长时间保存猕猴桃水果营养的一种方法,果酱主要用来涂抹于面包或吐司上食用,现有的猕猴桃果酱种类繁多,原料配方凌乱复杂,而且经过复杂的制备过程,最后得到的猕猴桃果酱会失去猕猴桃的部分营养成分。
发明内容
为解决现有技术的不足,本发明提供一种具有健康美味、配方简单、营养丰富的菊花猕猴桃果酱,同时还将公开这种菊花猕猴桃果酱的制备方法,该制备方法简单,便于实施操作。
本发明所采用的技术方案为:
一种菊花猕猴桃果酱,是由下述以重量份配比的原料制成 :
干菊花40~50份、冰糖30~40份、核桃仁50~70份、猕猴桃汁80~100份、猕猴桃80~100份、白砂糖300~500份、果冻粉15~20份、水500~600份。
进一步,各原料的重量份配比优选为:干菊花42~48份、冰糖32~38份、核桃仁55~65份、猕猴桃汁85~95份、猕猴桃85~95份、白砂糖350~450份、果冻粉16~18份、水520~580份。
进一步,各原料的最佳重量份配比为:干菊花45份、冰糖35份、核桃仁60份、猕猴桃汁90份、猕猴桃90份、白砂糖400份、果冻粉17份、水550份。
一种菊花猕猴桃果酱的制备方法,包括以下步骤:
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加500~600重量份水,将40~50重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入30~40重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮10~15分钟,捞出干菊花,加入80~100重量份步骤(1)所得的猕猴桃汁、300~500重量份白砂糖,在搅拌状态下文火煮8~10分钟,然后加入15~20重量份果冻粉,文火煮至酱料呈浓稠状后加入50~70重量份步骤(3)所得的核桃仁、80~100重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮3~5分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
进一步,为了提高口感,步骤(2)所述猕猴桃切丁的体积小于0.5cm3。
本发明的有益效果在于:利用菊花与猕猴桃混合制得菊花猕猴桃果酱,配方简单、口感香甜,同时增加了果酱的营养成分,整个制备方法过程非常简单方便,便于实施操作,其中,菊花含有维生素、菊甙、氨基酸、腺膘吟等成份,有除外感风寒解毒清热,醒脑明目之功能,可治高血压、偏头痛、急性结膜炎等,具有很高的食用价值和药用价值;核桃仁中含有较多的蛋白质和人体必需的不饱和脂肪酸,这些成分有非常好的补脑效果,能滋养脑细胞,增强脑功能,核桃仁可有效防止动脉硬化,降低胆固醇的作用;此外,核桃仁还可用于治疗非胰岛素依赖型糖尿病,同时,可提升白细胞,保护肝脏,因此,本发明利用菊花所熬制得到的液体与猕猴桃混合,同时加入核桃仁碎末制备而成,所得的果酱酸甜美味、口感极佳,原料菊花、猕猴桃、核桃仁的各种营养成分得到最大程度的保留,且不含任何化学添加剂,具有促进食欲、滋补强身、清热润燥、醒脑明目等功效,同时还对多种疾病具有防治作用,是一种健康、绿色、美味的天然食品。
具体实施方式:
下面以实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例一
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;其中猕猴桃切丁的体积小于0.5cm3;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加500重量份水,将40重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入30重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮10分钟,捞出干菊花,加入80重量份步骤(1)所得的猕猴桃汁、300重量份白砂糖,在搅拌状态下文火煮8分钟,然后加入15重量份果冻粉,文火煮至酱料呈浓稠状后加入50重量份步骤(3)所得的核桃仁、80重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮3分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
实施例二
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;其中猕猴桃切丁的体积小于0.5cm3;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加600重量份水,将50重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入40重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮15分钟,捞出干菊花,加入100重量份步骤(1)所得的猕猴桃汁、500重量份白砂糖,在搅拌状态下文火煮10分钟,然后加入20重量份果冻粉,文火煮至酱料呈浓稠状后加入70重量份步骤(3)所得的核桃仁、100重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮5分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
实施例三
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;其中猕猴桃切丁的体积小于0.5cm3;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加520重量份水,将42重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入32重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮12分钟,捞出干菊花,加入85重量份步骤(1)所得的猕猴桃汁、350重量份白砂糖,在搅拌状态下文火煮8分钟,然后加入16重量份果冻粉,文火煮至酱料呈浓稠状后加入55重量份步骤(3)所得的核桃仁、85重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮3分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
实施例四
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;其中猕猴桃切丁的体积小于0.5cm3;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加580重量份水,将48重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入38重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮14分钟,捞出干菊花,加入95重量份步骤(1)所得的猕猴桃汁、450重量份白砂糖,在搅拌状态下文火煮10分钟,然后加入18重量份果冻粉,文火煮至酱料呈浓稠状后加入65重量份步骤(3)所得的核桃仁、95重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮5分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
实施例五
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;其中猕猴桃切丁的体积小于0.5cm3;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加550重量份水,将45重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入35重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮13分钟,捞出干菊花,加入90重量份步骤(1)所得的猕猴桃汁、400重量份白砂糖,在搅拌状态下文火煮9分钟,然后加入17重量份果冻粉,文火煮至酱料呈浓稠状后加入60重量份步骤(3)所得的核桃仁、90重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮4分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
本说明书中的数字限定并非严格的数学意义上的限制,它也包含本领域技术人员可以理解的制备或使用该产品及方法时允许的误差。
应当理解,虽然本说明书是按照各个实施例描述的,但并非每个实施例仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
以上所述仅是本发明专利的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明专利原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明专利的保护范围。
Claims (5)
1.一种菊花猕猴桃果酱,其特征在于:是由下述以重量份配比的原料制成 :
干菊花40~50份、冰糖30~40份、核桃仁50~70份、猕猴桃汁80~100份、猕猴桃80~100份、白砂糖300~500份、果冻粉15~20份、水500~600份。
2.根据权利要求1所述的一种菊花猕猴桃果酱,其特征在于,各原料的重量份配比为:干菊花42~48份、冰糖32~38份、核桃仁55~65份、猕猴桃汁85~95份、猕猴桃85~95份、白砂糖350~450份、果冻粉16~18份、水520~580份。
3.根据权利要求2所述的一种菊花猕猴桃果酱,其特征在于,各原料的重量份配比为:干菊花45份、冰糖35份、核桃仁60份、猕猴桃汁90份、猕猴桃90份、白砂糖400份、果冻粉17份、水550份。
4.一种菊花猕猴桃果酱的制备方法,其特征在于包括以下步骤:
(1)取猕猴桃去皮、榨汁,得猕猴桃汁备用;
(2)取猕猴桃去皮、切丁,备用;
(3)取核桃仁碾碎,备用;
(4)取干菊花洗净,备用;
(5)在瓦锅内加500~600重量份水,将40~50重量份步骤(4)所得的干菊花放入瓦锅内的水中煮沸,加入30~40重量份冰糖,在搅拌状态下中火煮至冰糖完全溶化,再用文火煮10~15分钟,捞出干菊花,加入80~100重量份步骤(1)所得的猕猴桃汁、300~500重量份白砂糖,在搅拌状态下文火煮8~10分钟,然后加入15~20重量份果冻粉,文火煮至酱料呈浓稠状后加入50~70重量份步骤(3)所得的核桃仁、80~100重量份步骤(2)所得的猕猴桃,在搅拌状态下文火煮3~5分钟,冷却后装瓶密封,放入冰箱中保存,制得菊花猕猴桃果酱。
5.根据权利要求4所述的一种菊花猕猴桃果酱的制备方法,其特征在于,步骤(2)所述猕猴桃切丁的体积小于0.5cm3。
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