CN107788474A - 一种罗汉果橄榄酱 - Google Patents
一种罗汉果橄榄酱 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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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
Abstract
本发明公开了一种罗汉果橄榄酱,属于食品加工领域。本发明的罗汉果橄榄酱由以下重量配比的原料制备:罗汉果7~14份、橄榄80~140份、红枣4~10份、辣木叶5~20份、橄榄油3~8份、盐2~9份、菊粉1~3份、糖2~5份、L‑乳酸0.1~0.4份、水5~10份。采用本发明方法加工而成的橄榄酱与传统酱菜的重油重盐或重辣的口味不同,本发明的橄榄酱兼具罗汉果清热效果及甘甜口感,以及橄榄的清热、祛湿特性,加上红枣的补气养身性质,使得本发明所述的罗汉果橄榄酱具有独特的风味,且添加剂成分少,天然健康;加入菊粉、L‑乳酸,增加膳食纤维,促进和调节肠道功能和代谢。
Description
技术领域
本发明属于食品加工领域,具体涉及一种罗汉果橄榄酱。
背景技术
橄榄富含多种营养物质,如胡萝卜素、维生素A、钙、铁、磷、钾、镁等。青橄榄中的维生素c的含量是苹果的10倍左右。橄榄中亚油酸的含量非常丰富,且能99%地被人体吸收。橄榄油脂可以非常明显地降低血液中的胆固醇,对于预防和治疗动脉硬化、冠心病等都有一定的作用。橄榄中富含的维生素c能阻止N-亚硝基化合物的合成,因此常吃橄榄可防癌。鉴于此,近年来,将橄榄从单一的水果深加工成口味丰富的食品,已经成为研究及发展热点。
发明内容
本发明要解决的技术问题是提供一种罗汉果橄榄酱,以产出一种具有罗汉果风味的、保质期长、营养价值高的橄榄酱菜。
为了解决以上技术问题,本发明采用以下技术方案:一种罗汉果橄榄酱,由以下重量配比的原料制备:罗汉果7~14份、橄榄80~140份、红枣4~10份、辣木叶5~20份、橄榄油3~8份、盐2~9份、菊粉1~3份、糖2~5份、L-乳酸0.1~0.4份、水5~10份。
本发明的罗汉果橄榄酱采用以下步骤制备:
(1)将红枣去除果核、罗汉果清洗,去核后,剁成果酱;将橄榄去核后,研磨成橄榄酱汁;
(2)将所制得的果酱及橄榄酱汁充分搅拌均匀,得物料;
(3)将辣木叶经60-70℃烘干后,粉碎成细粉,浸泡于3倍质量的热水中24h,得提取液,与步骤(2)制得的物料混合搅拌均匀,得混合物料;
(4)在混合物料中,加入橄榄油、盐、菊粉、糖、L-乳酸、水,搅拌,灌装入玻璃瓶中,并采用超高温瞬时灭菌即可。
进一步的,所述橄榄研磨后,在橄榄碎中加入橄榄质量0.1-0.2%的果胶酶、2倍质量的水,加热并在50-65℃、pH5.5-6.5条件下保温酶解1h,再高温灭酶后,制得橄榄酱汁。
优选的,所述步骤(2)中搅拌转速为300~600r/min。
优选的,所述步骤(4)中灭菌温度为130~135℃,灭菌时间为3~6s。
采用本发明方法加工而成的橄榄酱与传统酱菜的重油重盐或重辣的口味不同,本发明的橄榄酱兼具罗汉果清热效果及甘甜口感,以及橄榄的清热、祛湿特性,加上红枣的补气养身性质,使得本发明所述的罗汉果橄榄酱具有独特的风味,且添加剂成分少,天然健康;加入菊粉、L-乳酸,增加膳食纤维,促进和调节肠道功能和代谢。
具体实施方式
下面结合具体实施方式对本发明作进一步详细说明。应该强调的是,下述说明仅仅是示例性的,而不是为了限制本发明的范围及其应用。
实施例1:一种罗汉果橄榄酱,由以下重量配比的原料制备:罗汉果7份、橄榄80份、红枣4份、辣木叶10份、橄榄油3份、盐2份、菊粉1份、糖2份、L-乳酸0.1份、水5份。采用以下步骤制备:
(1)将红枣去除果核、罗汉果清洗,去核后,剁成果酱;将橄榄去核后,研磨,在所得橄榄碎中加入橄榄质量0.2%的果胶酶、2倍质量的水,加热并在50-65℃、pH5.5-6.5条件下保温酶解1h,再高温灭酶后,制得橄榄酱汁;
(2)将所制得的果酱及橄榄酱汁以600r/min的转速搅拌均匀,得物料;
(3)将辣木叶经60-70℃烘干后,粉碎成细粉,浸泡于3倍质量的热水中24h,得提取液,与步骤(2)制得的物料混合搅拌均匀,得混合物料;
(4)在混合物料中,加入橄榄油、盐、菊粉、糖、L-乳酸、水,搅拌,灌装入玻璃瓶中,在135℃下灭菌时间3s即可。
实施例2一种罗汉果橄榄酱,由以下重量配比的原料制备:罗汉果14份、橄榄140份、红枣10份、辣木叶5份、橄榄油8份、盐9份、菊粉3份、糖5份、苯甲酸钠0.4份、水10份;采用以下步骤制备:
(1)将红枣去除果核、罗汉果清洗,去核后,剁成果酱;将橄榄去核后,研磨,在所得橄榄碎中加入橄榄质量0.12%的果胶酶、2倍质量的水,加热并在50-65℃、pH5.5-6.5条件下保温酶解1h,再高温灭酶后,制得橄榄酱汁;
(2)将所制得的果酱及橄榄酱汁600r/min的转速搅拌均匀,得物料;
(3)将辣木叶经60-70℃烘干后,粉碎成细粉,浸泡于3倍质量的热水中24h,得提取液,与步骤(2)制得的物料混合搅拌均匀,得混合物料;
(4)在混合物料中,加入橄榄油、盐、菊粉、糖、L-乳酸、水,搅拌,灌装入玻璃瓶中,在130~135℃下灭菌时间6s即可。
实施例3一种罗汉果橄榄酱,由以下重量配比的原料制备:罗汉果10份、橄榄120份、红枣8份、辣木叶20份、橄榄油6份、盐6份、菊粉2份、糖3份、L-乳酸0.25份、水8份;采用以下步骤制备:
(1)将红枣去除果核、罗汉果清洗,去核后,剁成果酱;将橄榄去核后,研磨,在所得橄榄碎中加入橄榄质量0.15%的果胶酶、2倍质量的水,加热并在50-65℃、pH5.5-6.5条件下保温酶解1h,再高温灭酶后,制得橄榄酱汁;
(2)将所制得的果酱及橄榄酱汁以400r/min的转速搅拌均匀,得物料;
(3)将辣木叶经60-70℃烘干后,粉碎成细粉,浸泡于3倍质量的热水中24h,得提取液,与步骤(2)制得的物料混合搅拌均匀,得混合物料;(4)在混合物料中,加入橄榄油、盐、菊粉、糖、L-乳酸、水,搅拌,灌装入玻璃瓶中,在130~135℃下灭菌时间5s即可。
Claims (5)
1.一种罗汉果橄榄酱,其特征在于,由以下重量配比的原料制备:罗汉果7~14份、橄榄80~140份、红枣4~10份、辣木叶5~20份、橄榄油3~8份、盐2~9份、菊粉1~3份、糖2~5份、L-乳酸0.1~0.4份、水5~10份。
2.根据权利要求1所述的罗汉果橄榄酱,其特征在于,其制备方法为:
(1)将红枣去除果核、罗汉果清洗,去核后,剁成果酱;将橄榄去核后,研磨成橄榄酱汁;
(2)将所制得的果酱及橄榄酱汁充分搅拌均匀,得物料;
(3)将辣木叶经60-70℃烘干后,粉碎成细粉,浸泡于3倍质量的热水中24h,得提取液,与步骤(2)制得的物料混合搅拌均匀,得混合物料;
(4)在混合物料中,加入橄榄油、盐、菊粉、糖、L-乳酸、水,搅拌,灌装入玻璃瓶中,并采用超高温瞬时灭菌即可。
3.根据权利要求2所述的罗汉果橄榄酱,其特征在于,所述橄榄研磨后,在橄榄碎中加入橄榄质量0.1-0.2%的果胶酶、2倍质量的水,加热并在50-65℃、pH5.5-6.5条件下保温酶解1h,再高温灭酶后,制得橄榄酱汁。
4.根据权利要求2所述的罗汉果橄榄酱,其特征在于,步骤(2)中搅拌转速为300~600r/min。
5.根据权利要求2所述的罗汉果橄榄酱,其特征在于,步骤(4)中灭菌温度为130~135℃,灭菌时间为3~6s。
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