CN107772366A - 一种具有保健功能的果酱 - Google Patents
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Abstract
本发明公开了一种具有保健功能的果酱,其包括以下重量份数的物质:鲜桑葚20‑40份;鲜蓝莓15‑25份;红枣20‑40份;黄精15‑20份;高纯果糖浆5份;木糖醇7份;柠檬酸0.02份。本发明产品含有丰富的桑葚,并科学配入蓝莓、红枣与黄精,将这四种纯天然植物的精华融合在一起,营养多样,口感好,风味独特,老少咸宜。
Description
技术领域
本发明涉及了保健技术领域,特别是涉及了一种具有保健功能的果酱。
背景技术
目前市面上有很多品种的果酱,如草莓果酱、芒果果酱、蓝莓果酱等,也有一些加入两种原材料以上制成的果酱,如木瓜黑加仑果酱、榴莲苹果果酱等,但这些果酱都只含有水果的营养成份,没有更多的功效,而且市售的果酱使用了大量添加剂、香精、色素和防腐剂以弥补长时间蒸煮所损耗的色泽和香气。
经检索,我们查到关于果酱的相关文献如下:
1、中国专利,申请号:CN201010532433.3名称:桑葚保健果酱的制备方法,公开(公告)号:CN102461769A,申请(专利权)人:南通五联品牌策划有限公司,发明 (设计)人:王烨 地址:江苏省南通市开发区中兴花苑8幢店面房103室 摘要:一种桑葚保健果酱的制备方法,所述桑葚保健果酱制备方法如下:(1)原料处理;(2)加热、打浆;(3)浓缩;(4)灌装、杀菌、冷却。桑葚保健果酱制备方法简单,味道可口且保健养生,适宜各种人群食用,该果酱具备乌发美容、降低血脂、增强免疫、防癌抗癌、防止血管硬化等多重保健功效。
2、中国专利,申请号:CN201310475163.0名称:一种佛手瓜果酱的加工方法,公开(公告) 号:CN103478521A,申请(专利权)人:高磊,发明 (设计)人:高磊; 江明 地址:安徽省芜湖市南陵县籍山镇籍山路6号 摘要:本发明提供了一种佛手瓜果酱的加工方法,其特征是:采用原料预处理、切片、预煮、打浆、精磨煮制、调味、装瓶、灭菌、成品加工工艺;本发明产品营养全面丰富,风味独特,食用方便,具有良好的营养保健作用。操作简单,实施方便。
3、中国专利,申请号:CN201110286029.7名称:果酱红枣,公开(公告) 号:CN103005310A,申请(专利权)人:重庆市南川区南双科技有限公司,发明 (设计)人:宋其祥地址:重庆市南川区南双科技有限公司摘要:果酱红枣,属红枣加工领域,它能有效的解决一般的红枣的食用方法比较简单,味道不够香甜缺点。将红枣的果梗去除干净,放入清水中浸泡30分钟,然后将红枣清洗干净,将红枣放入锅中后加入适量的清水煮10分钟,然后用漏勺捞起来放入筛子中将多于的水分沥干,然后用夹子将红枣的果核去除掉;将红枣放入盆子中,然后将10公斤果酱和30克香精倒入到盆子中,用漏勺搅拌均匀,然后用漏勺将其舀入筛子中将红枣表面上多于的果酱沥干,红枣表面上只保留一层果酱,然后在果酱的表面上撒上一层白糖。
米混合,最大限度保持枸杞子的原味,含糖量低,适合任何人群食用。
以上各发明的不足之处在于,只选用单一原料制成易影响果酱口感,如佛手瓜含有较多纤维,单独使用这种原料口感较差;功效较为单一,不能同时满足各类消费者对不同营养和功效的需求。
发明内容
为了弥补已有技术的缺陷,本发明提供一种具有保健功能的果酱。
本发明所要解决的技术问题通过以下技术方案予以实现:
一种具有保健功能的果酱,其包括以下重量份数的物质:鲜桑葚20-40份;鲜蓝莓15-25份;红枣20-40份;黄精15-20份;高纯果糖浆5份;木糖醇7份;柠檬酸0.02份。
进一步地,其制备方法包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的鲜蓝莓,去除杂质和内核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将蓝莓浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和黄精,洗净,红枣去枣核,将红枣和黄精在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、蓝莓、红枣、黄精煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀;
(5)均质2~3次,均质压力25MPa,料液温度控制在70~75℃;
(6)成品灌装前进行脱氧处理;
(7)采用高温瞬时杀菌,杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
进一步地,所述高温瞬时杀菌的温度为121℃,时间15-20s。
本发明具有如下有益效果:
本发明产品含有丰富的桑葚,并科学配入蓝莓、红枣与黄精,将这四种纯天然植物的精华融合在一起,营养多样,口感好,风味独特,老少咸宜。
本发明产品具有很好的促进造血细胞生长,降血脂,抗脂肪肝,抗肿瘤,抗衰老,抗应激,抗突变,保护心脏,治肝肾阴亏、虚劳咳嗽等保健功能。
具体实施方式
下面结合实施例对本发明进行详细的说明,实施例仅是本发明的优选实施方式,不是对本发明的限定。
一种具有保健功能的果酱,其包括以下重量份数的物质:鲜桑葚20-40份;鲜蓝莓15-25份;红枣20-40份;黄精15-20份;高纯果糖浆5份;木糖醇7份;柠檬酸0.02份。
其制备方法包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的鲜蓝莓,去除杂质和内核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将蓝莓浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和黄精,洗净,红枣去枣核,将红枣和黄精在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、蓝莓、红枣、黄精煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀;
(5)均质2~3次,均质压力25MPa,料液温度控制在70~75℃;
(6)成品灌装前进行脱氧处理,以排除空气,防止产品在储存期间氧化变质,脱氧真空度为0.087~0.093Mpa;
(7)采用高温瞬时杀菌(温度121℃,时间15-20s),杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
以上所述实施例仅表达了本发明的实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制,但凡采用等同替换或等效变换的形式所获得的技术方案,均应落在本发明的保护范围之内。
Claims (3)
1.一种具有保健功能的果酱,其包括以下重量份数的物质:鲜桑葚20-40份;鲜蓝莓15-25份;红枣20-40份;黄精15-20份;高纯果糖浆5份;木糖醇7份;柠檬酸0.02份。
2.如权利要求1所述的果酱,其特征在于,其制备方法包括如下步骤:
(1)挑选出丰满成熟的鲜桑葚,去除杂质后用泉水清洗干净,用打浆机打浆;
(2)选择品质优良的鲜蓝莓,去除杂质和内核后用泉水清洗干净,切碎成小碎块,用打浆机打浆,将蓝莓浆加热煮制,煮制过程中要不断搅拌,直至其沸腾;
(3)选择品质优良的红枣和黄精,洗净,红枣去枣核,将红枣和黄精在70~90℃的温度中烘干,烘干至发出香味即可,再加入一倍的清水加热煮沸,用打浆机打浆以利于煎煮;
(4)将桑葚、蓝莓、红枣、黄精煎煮成膏状,再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸,用温水化开,然后投入调配罐,搅拌均匀;
(5)均质2~3次,均质压力25MPa,料液温度控制在70~75℃;
(6)成品灌装前进行脱氧处理;
(7)采用高温瞬时杀菌,杀菌后冷却至60℃,用耐热玻璃瓶进行灌装,贴标即为成品。
3.如权利要求2所述的果酱,其特征在于,所述高温瞬时杀菌的温度为121℃,时间15-20s。
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CN108835574A (zh) * | 2018-07-17 | 2018-11-20 | 襄阳佰蒂生物科技股份有限公司 | 一种蓝莓酱生产工艺 |
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