CN107874202A - 一种金柚软枣猕猴桃果酱 - Google Patents
一种金柚软枣猕猴桃果酱 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
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- 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
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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
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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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
本发明涉及一种金柚软枣猕猴桃果酱，属于食品加工技术领域。主要技术方案如下：由以下质量份数的原料制备而成：金柚60‑80份，软枣猕猴桃70‑90份，木糖醇10‑20份，凝胶混合物5‑10份，蜂蜜10‑20份，所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成。优选配方为金柚60份，软枣猕猴桃70份，木糖醇10份，凝胶混合物5份，蜂蜜10份。本发明配方以金柚、软枣猕猴桃为主要原料制成果酱，具有清热降火、清肠通便、排毒养颜、降低血糖、增强体质等保健功能。制备过程中添加由低脂果胶、琼脂和柠檬酸组成的凝胶混合物，使得成型果酱成凝胶状，富有弹性，口感佳。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种金柚软枣猕猴桃果酱。
背景技术
软枣猕猴桃，俗名软枣子，是长白山区著名的野生浆果之一，属多年生藤类木本植物，主要生长在深林深处，属野生绿色果品。其果皮绿色光滑，果肉呈绿色，细嫩多汁，风味独特，酸甜适口，营养丰富，含有多种抗氧化物质，能够起到抗氧化、清热降火的作用，可以有效地预防和治疗便秘和痔疮；此外还具有免疫调节、降血脂等功效。软枣猕猴桃还含大量的维生素C、钙、磷、铁、镁等微量元素及多种氨基酸，其维生素C含量高达450mg/100g，是苹果、梨的80-100倍，柑橘的5-10倍。
金柚果汁中含可溶性固形物14％，全糖12.68％，有机酸0.368％，每100毫升果汁含维生素C104.6毫克，较甜橙高2倍，较桔类高4倍，还含有蛋白质、脂肪及维生素B1、B2、E、P以及人体不可缺少的磷、钙、镁、硫、钠等矿质营养元素，具有降低血糖、血脂、抗癌、抗菌、解毒、止血和调节肠道机能，防治糖尿病、肥胖症与心脑血管疾病等许多保健功能。
目前市场上对二者进行深加工的制品较少，未见有将软枣猕猴桃和金柚搭配作为原材料进行深加工的产品。
发明内容
针对现有技术的不足，本发明提供一种金柚软枣猕猴桃果酱，其含有丰富的维生素C、有机酸等营养成分，具有降低血糖、血脂、抗癌、减肥、清热降火、清肠通便、排毒养颜等功能。
本发明的技术方案如下：一种金柚软枣猕猴桃果酱，由以下质量份数的原料制备而成：金柚60-80份，软枣猕猴桃70-90份，木糖醇10-20份，凝胶混合物5-10份，蜂蜜10-20份，所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成。
进一步的，由以下质量份数的原料制备而成：金柚60份，软枣猕猴桃70份，木糖醇10份，凝胶混合物5份，蜂蜜10份。
进一步的，由以下质量份数的原料制备而成：金柚80份，软枣猕猴桃90份，木糖醇20份，凝胶混合物10份，蜂蜜20份。
进一步的，由以下质量份数的原料制备而成：金柚70份，软枣猕猴桃80份，木糖醇15份，凝胶混合物8份，蜂蜜15份。
所述金柚软枣猕猴桃果酱的制备方法如下：
(1)将金柚60-80份、软枣猕猴桃70-90份清洗去皮，加入300份纯净水用绞碎机制成糊状物；
(2)向糊状物中添加蜂蜜10-20份，充分混匀后0℃冷藏48小时；
(3)冷藏后添加向糊状物中依次添加木糖醇10-20份，凝胶混合物5-10份，使用匀浆机混合均匀；
(4)匀浆后，在4℃真空条件下进行浓缩，制备得到凝胶状金柚软枣猕猴桃果酱；
(5)杀菌、灌装。
本发明的有益效果如下：
(1)本发明配方以金柚、软枣猕猴桃为主要原料制成果酱，具有清热降火、清肠通便、排毒养颜、降低血糖、增强体质等保健功能。
(2)本发明制备过程中添加由低脂果胶、琼脂和柠檬酸组成的凝胶混合物，使得成型果酱成凝胶状，富有弹性，口感佳。
具体实施方式
以下通过实施例对本发明进行说明，但不用来限制本发明的范围，本发明所用原料无特殊说明，均市售可得。
实施例1
(1)将金柚60份、软枣猕猴桃70份清洗去皮，加入300份纯净水用绞碎机制成糊状物；
(2)向糊状物中添加蜂蜜10份，充分混匀后0℃冷藏48小时；
(3)冷藏后添加向糊状物中依次添加木糖醇10份，凝胶混合物5份，使用匀浆机混合均匀；所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成；
(4)匀浆后，在4℃真空条件下进行浓缩，制备得到凝胶状金柚软枣猕猴桃果酱；
(5)杀菌、灌装。
本实施例制备的金柚软枣猕猴桃果酱颜色呈金黄色、凝胶状，有弹性，口感酸甜，有浓郁的水果香气。
实施例2
(1)将金柚80份、软枣猕猴桃90份清洗去皮，加入300份纯净水用绞碎机制成糊状物；
(2)向糊状物中添加蜂蜜20份，充分混匀后0℃冷藏48小时；
(3)冷藏后添加向糊状物中依次添加木糖醇20份，凝胶混合物10份，使用匀浆机混合均匀；所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成；
(4)匀浆后，在4℃真空条件下进行浓缩，制备得到凝胶状金柚软枣猕猴桃果酱；
(5)杀菌、灌装。
本实施例制备的金柚软枣猕猴桃果酱颜色呈金黄色、凝胶状，有弹性，口感酸甜，有浓郁的水果香气。
实施例3
(1)将金柚70份、软枣猕猴桃80份清洗去皮，加入300份纯净水用绞碎机制成糊状物；
(2)向糊状物中添加蜂蜜15份，充分混匀后0℃冷藏48小时；
(3)冷藏后添加向糊状物中依次添加木糖醇15份，凝胶混合物8份，使用匀浆机混合均匀；所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成；
(4)匀浆后，在4℃真空条件下进行浓缩，制备得到凝胶状金柚软枣猕猴桃果酱；
(5)杀菌、灌装。
本实施例制备的金柚软枣猕猴桃果酱颜色呈金黄色、凝胶状，有弹性，口感酸甜，有浓郁的水果香气。
以上内容仅为本发明的较佳实施例，对于本领域的普通技术人员，依据本发明的思想，在具体实施方式及应用范围上均会有改变之处，本说明书内容不应理解为对本发明的限制。
Claims (4)
1.一种金柚软枣猕猴桃果酱，其特征在于，由以下质量份数的原料制备而成：
金柚 60-80份
软枣猕猴桃 70-90份
木糖醇 10-20份
凝胶混合物 5-10份
蜂蜜 10-20份；
所述的凝胶混合物由低脂果胶、琼脂和柠檬酸按照5:5:2的质量比例组成。
2.如权利要求1所述的金柚软枣猕猴桃果酱，其特征在于，由以下质量份数的原料制备而成：
金柚 60份
软枣猕猴桃 70份
木糖醇 10份
凝胶混合物 5份
蜂蜜 10份。
3.如权利要求1所述的金柚软枣猕猴桃果酱，其特征在于，由以下质量份数的原料制备而成：
金柚 80份
软枣猕猴桃 90份
木糖醇 20份
凝胶混合物 10份
蜂蜜 20份。
4.如权利要求1所述的金柚软枣猕猴桃果酱，其特征在于，由以下质量份数的原料制备而成：
金柚 70份
软枣猕猴桃 80份
木糖醇 15份
凝胶混合物 8份
蜂蜜 15份。
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