CN107811248A - 一种低糖草莓果酱的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种低糖草莓果酱的制备方法,其以草莓、荞麦粉为主要原料,通过合理复配制备的果酱风味品质好,具有较高的营养价值及保健功能。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种低糖草莓果酱的制备方法。
背景技术
草莓富含氨基酸、果糖、蔗糖、葡萄糖、柠檬酸、苹果酸、果胶、胡萝卜素、维生素B1、B2、烟酸及矿物质钙、镁、磷、钾、铁等,这些营养素对生长发育有很好的促进作用,对老人、儿童大有裨益。国外学者研究发现,草莓中的有效成分,可抑制癌肿的生长。每百克草莓含维生素C50-100毫克,比苹果、葡萄高10倍以上。科学研究业已证实,维生素C能消除细胞间的松弛与紧张状态,使脑细胞结构坚固,皮肤细腻有弹性,对脑和智力发育有重要影响。饭后吃一些草莓,可分解食物脂肪,有利消化。现代医学研究认为,草莓对胃肠道和贫血均有一定的滋补调理作用。草莓除了可以预防坏血病外,对防治动脉硬化、冠心病也有较好的功效。草莓中的维生素及果胶对改善便秘和治疗痔疮、高血压、高脂血症均有一定效果。草莓中含有一种胺类物质,对白血病、再生障碍性贫血等血液病亦有辅助治疗作用。草莓是鞣酸含量丰富的植物,在体内可吸附和阻止致癌化学物质的吸收。但是草莓果实成熟期比较集中,鲜果供应期较短,而且草莓保鲜技术尚不完善,采后流通过程中烂果现象较为严重,致使草莓产业化发展受到了严重的阻碍。
为了使丰富的草莓资源得到充分利用,以草莓为原料经深加工制成果酱,不仅可以提高草莓的附加值,还可以进一步丰富产品线,满足消费者对产品多样化的需求。但在果酱制备过程中,传统果酱普遍为高糖型果酱,含糖量均在65%以上,口感过于甜腻,加之果酱保鲜与加工原料单一,不符合食品健康化的要求,相应产品的消费呈下降趋势。随着果酱深加工行业的不断发展,新型的低糖果酱因其低糖、低热等特点满足了消费者营养健康化的需求,将果酱含糖量控制在45%以下,以突出原果的风味和清爽的口感,使果酱的营养更为丰富,成为酸甜可口、老少皆宜的佐餐佳品。
发明内容
有鉴于此,本发明的目的是提供一种低糖草莓果酱的制备方法。
本发明采取的技术方案是:
一种低糖草莓果酱的制备方法,包括以下步骤:
(1)选择新鲜、成熟适度、无损伤、无腐烂的草莓,用水对其反复冲洗,洗去附着在果皮上的泥沙、枯叶等杂物,沥干水分,送入组织捣碎匀浆机中打浆,得草莓浆液;
(2)向草莓浆液中加入适量荞麦粉和白砂糖,加热浓缩8-10分钟,边浓缩边搅拌;
(3)向混匀的混合草莓浆液中加入适量低甲氧果胶、黄原胶、聚葡萄糖后真空浓缩,浓缩时控制温度在50-55℃,真空度80-90kPa,以防止果浆因温度过高而发生焦糊,待浆液中的可溶性固形物含量接近36%时,加入适量柠檬酸,继续浓缩,至果酱中可溶性固形物含量达到38%时,迅速出锅;
(4)将果酱迅速装罐,并在80℃的热水浴中灭菌25min,待果酱冷却后放入冷库进行保存。
优选地,所述的荞麦粉添加量为草莓浆液30-35%。
优选地,所述的白砂糖的添加量为草莓浆液的22-25%。
优选地,所述的低甲氧果胶的添加量为草莓浆液的0.4-0.5%。
优选地,所述的黄原胶的添加量为草莓浆液的0.2-0.3%。
优选地,所述的聚葡萄糖的添加量为草莓浆液的3-5%。
优选地,所述的柠檬酸的添加量为草莓浆液的0.2-0.3%。
本发明的优点是:本发明以草莓、荞麦粉为主要原料,通过合理复配制备的果酱风味品质好,具有较高的营养价值及保健功能。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种低糖草莓果酱的制备方法,包括以下步骤:
(1)选择新鲜、成熟适度、无损伤、无腐烂的草莓,用水对其反复冲洗,洗去附着在果皮上的泥沙、枯叶等杂物,沥干水分,送入组织捣碎匀浆机中打浆,得草莓浆液;
(2)向草莓浆液中加入适量荞麦粉和白砂糖,加热浓缩8分钟,边浓缩边搅拌;
(3)向混匀的混合草莓浆液中加入适量低甲氧果胶、黄原胶、聚葡萄糖后真空浓缩,浓缩时控制温度在50℃,真空度80kPa,以防止果浆因温度过高而发生焦糊,待浆液中的可溶性固形物含量接近36%时,加入适量柠檬酸,继续浓缩,至果酱中可溶性固形物含量达到38%时,迅速出锅;
(4)将果酱迅速装罐,并在80℃的热水浴中灭菌25min,待果酱冷却后放入冷库进行保存。
所述的荞麦粉添加量为草莓浆液30%。
所述的白砂糖的添加量为草莓浆液的22%。
所述的低甲氧果胶的添加量为草莓浆液的0.4%。
所述的黄原胶的添加量为草莓浆液的0.2%。
所述的聚葡萄糖的添加量为草莓浆液的3%。
所述的柠檬酸的添加量为草莓浆液的0.2%。
实施例2
一种低糖草莓果酱的制备方法,包括以下步骤:
(1)选择新鲜、成熟适度、无损伤、无腐烂的草莓,用水对其反复冲洗,洗去附着在果皮上的泥沙、枯叶等杂物,沥干水分,送入组织捣碎匀浆机中打浆,得草莓浆液;
(2)向草莓浆液中加入适量荞麦粉和白砂糖,加热浓缩9分钟,边浓缩边搅拌;
(3)向混匀的混合草莓浆液中加入适量低甲氧果胶、黄原胶、聚葡萄糖后真空浓缩,浓缩时控制温度在53℃,真空度85kPa,以防止果浆因温度过高而发生焦糊,待浆液中的可溶性固形物含量接近36%时,加入适量柠檬酸,继续浓缩,至果酱中可溶性固形物含量达到38%时,迅速出锅;
(4)将果酱迅速装罐,并在80℃的热水浴中灭菌25min,待果酱冷却后放入冷库进行保存。
所述的荞麦粉添加量为草莓浆液32.5%。
所述的白砂糖的添加量为草莓浆液的23.5%。
所述的低甲氧果胶的添加量为草莓浆液的0.45%。
所述的黄原胶的添加量为草莓浆液的0.25%。
所述的聚葡萄糖的添加量为草莓浆液的4%。
所述的柠檬酸的添加量为草莓浆液的0.5%。
实施例3
一种低糖草莓果酱的制备方法,包括以下步骤:
(1)选择新鲜、成熟适度、无损伤、无腐烂的草莓,用水对其反复冲洗,洗去附着在果皮上的泥沙、枯叶等杂物,沥干水分,送入组织捣碎匀浆机中打浆,得草莓浆液;
(2)向草莓浆液中加入适量荞麦粉和白砂糖,加热浓缩10分钟,边浓缩边搅拌;
(3)向混匀的混合草莓浆液中加入适量低甲氧果胶、黄原胶、聚葡萄糖后真空浓缩,浓缩时控制温度在55℃,真空度90kPa,以防止果浆因温度过高而发生焦糊,待浆液中的可溶性固形物含量接近36%时,加入适量柠檬酸,继续浓缩,至果酱中可溶性固形物含量达到38%时,迅速出锅;
(4)将果酱迅速装罐,并在80℃的热水浴中灭菌25min,待果酱冷却后放入冷库进行保存。
所述的荞麦粉添加量为草莓浆液35%。
所述的白砂糖的添加量为草莓浆液的25%。
所述的低甲氧果胶的添加量为草莓浆液的0.5%。
所述的黄原胶的添加量为草莓浆液的0.3%。
所述的聚葡萄糖的添加量为草莓浆液的5%。
所述的柠檬酸的添加量为草莓浆液的0.3%。
Claims (7)
1.一种低糖草莓果酱的制备方法,其特征在于包括以下步骤:
(1)选择新鲜、成熟适度、无损伤、无腐烂的草莓,用水对其反复冲洗,洗去附着在果皮上的泥沙、枯叶等杂物,沥干水分,送入组织捣碎匀浆机中打浆,得草莓浆液;
(2)向草莓浆液中加入适量荞麦粉和白砂糖,加热浓缩8-10分钟,边浓缩边搅拌;
(3)向混匀的混合草莓浆液中加入适量低甲氧果胶、黄原胶、聚葡萄糖后真空浓缩,浓缩时控制温度在50-55℃,真空度80-90kPa,以防止果浆因温度过高而发生焦糊,待浆液中的可溶性固形物含量接近36%时,加入适量柠檬酸,继续浓缩,至果酱中可溶性固形物含量达到38%时,迅速出锅;
(4)将果酱迅速装罐,并在80℃的热水浴中灭菌25mi n,待果酱冷却后放入冷库进行保存。
2.根据权利要求1所述的制备方法,其特征在于所述的荞麦粉添加量为草莓浆液30-35%。
3.根据权利要求1所述的制备方法,其特征在于所述的白砂糖的添加量为草莓浆液的22-25%。
4.根据权利要求1所述的制备方法,其特征在于所述的低甲氧果胶的添加量为草莓浆液的0.4-0.5%。
5.根据权利要求1所述的制备方法,其特征在于所述的黄原胶的添加量为草莓浆液的0.2-0.3%。
6.根据权利要求1所述的制备方法,其特征在于所述的聚葡萄糖的添加量为草莓浆液的3-5%。
7.根据权利要求1所述的制备方法,其特征在于所述的柠檬酸的添加量为草莓浆液的0.2-0.3%。
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CN115886220A (zh) * | 2021-08-18 | 2023-04-04 | 内蒙古伊利实业集团股份有限公司 | 一种果冻型果酱及其制备方法和应用 |
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CN115886220A (zh) * | 2021-08-18 | 2023-04-04 | 内蒙古伊利实业集团股份有限公司 | 一种果冻型果酱及其制备方法和应用 |
CN115886220B (zh) * | 2021-08-18 | 2024-06-11 | 内蒙古伊利实业集团股份有限公司 | 一种果冻型果酱及其制备方法和应用 |
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