CN107981153A - 一种功能性水蜜桃果肉果酱及其制备方法 - Google Patents
一种功能性水蜜桃果肉果酱及其制备方法 Download PDFInfo
- Publication number
- CN107981153A CN107981153A CN201711338778.3A CN201711338778A CN107981153A CN 107981153 A CN107981153 A CN 107981153A CN 201711338778 A CN201711338778 A CN 201711338778A CN 107981153 A CN107981153 A CN 107981153A
- Authority
- CN
- China
- Prior art keywords
- parts
- peach
- jam
- feature
- folium artemisiae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 61
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 235000012907 honey Nutrition 0.000 claims abstract description 27
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 229960005137 succinic acid Drugs 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 238000000605 extraction Methods 0.000 claims description 14
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 241000208340 Araliaceae Species 0.000 claims description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 11
- 235000008434 ginseng Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000007792 addition Methods 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000872 buffer Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002137 ultrasound extraction Methods 0.000 claims description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 241001247821 Ziziphus Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 4
- 240000005809 Prunus persica Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- TWCMVXMQHSVIOJ-UHFFFAOYSA-N Aglycone of yadanzioside D Natural products COC(=O)C12OCC34C(CC5C(=CC(O)C(O)C5(C)C3C(O)C1O)C)OC(=O)C(OC(=O)C)C24 TWCMVXMQHSVIOJ-UHFFFAOYSA-N 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- PLMKQQMDOMTZGG-UHFFFAOYSA-N Astrantiagenin E-methylester Natural products CC12CCC(O)C(C)(CO)C1CCC1(C)C2CC=C2C3CC(C)(C)CCC3(C(=O)OC)CCC21C PLMKQQMDOMTZGG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 1
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000410468 Pterostyrax Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- -1 flavone glycoside Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- PFOARMALXZGCHY-UHFFFAOYSA-N homoegonol Natural products C1=C(OC)C(OC)=CC=C1C1=CC2=CC(CCCO)=CC(OC)=C2O1 PFOARMALXZGCHY-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种功能性水蜜桃果肉果酱及其制备方法，特点是由以下原料及其重量份数组成：水蜜桃果浆40～60份、熟豆浆20～40份、红枣肉8～10份、桃胶5～8份、琥珀酸2～4份、抗坏血酸2～4份、人参提取液10～20份和艾叶提取液10～20份，其制备包括水蜜桃果浆制备步骤；熟豆浆制备步骤；人参提取液和艾叶提取液制备步骤；最后按上述比例配制功能性水蜜桃果肉果酱步骤，优点是营养价值高、保质期长且口感好的。
Description
技术领域
本发明涉及食品加工领域，尤其是涉及一种功能性水蜜桃果肉果酱及其制备方法。
背景技术
水蜜桃（学名：Prunus persica 、meltingfleshed peach）：蔷薇科、桃属植物；南方品种群中肉质柔软多汁呈软溶质的一类品种；果实顶部平圆，熟后易剥皮，多粘核；属于球形可食用水果类，水蜜桃有美肤、清胃、润肺、祛痰等功效；它的蛋白质含量比苹果、葡萄高一倍，比梨子高七倍，铁的含量比苹果多三倍，比梨子多五倍，富含多种维生素，其中维生素C最高；水蜜桃树属于落叶小乔木植物，一般树高3～4米；开始结果早，定植2～3年开始结果，6～7年达盛果期，15～20年后渐入衰老，寿命较短，较好的25～30年还保持高产量。奉化是全国桃子重点产区之一，奉化水蜜桃果肉中富含蛋白质、脂肪、糖、钙、磷、铁和维生素B、维生素C及大量水分，果实营养丰富、肉质细腻、香气清爽、风味独特，价值高。
果酱是把水果、糖及酸度调节剂混合后，经熬制得到的凝胶物质，也叫果子酱；制作果酱是长时间保存水果的一种方法；果酱含有天然果酸，能促进消化液分泌，有增强食欲、帮助消化之功效；现代人由于生活方式、饮食习惯的改变，以及环境污染的加剧，人体出现机能退化，可以通过食用果酱等保健性食品来加以改善，而目前果酱的营养成分和口味比较单一，可以将水蜜桃与其它种食物配料组合起来，增加其营养成分，使其口感细软，香味宜人、且有益于人体健康。
发明内容
本发明所要解决的技术问题是提供一种营养价值高、保质期长且口感好的功能性水蜜桃果肉果酱及其制备方法。
本发明解决上述技术问题所采用的技术方案为：一种功能性水蜜桃果肉果酱，由以下原料及其重量份数组成：水蜜桃果浆 40～60份、熟豆浆 20～40份、红枣肉 8～10份、桃胶 5～8 份、琥珀酸 2～4份、抗坏血酸 2～4份、人参提取液10～20份和艾叶提取液10～20份。
所述的人参提取液制备方法如下：称取人参粉按1g：6～8ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取12～24h后，以离心速度8000～10000 r/min，离心处理4～6分钟，取上清液得到人参提取液；在此最佳提取条件下，提取得到的β～葡萄糖苷酶活性浓度为23.15×106μmol/L，该酶的比活力为0.42×106μmol/mg。
所述的艾叶提取液制备方法如下：称取艾叶粉按1g：10ml固液比加入到水中，煮沸后进行小火熬制，同时进行超声提取，处理30～50min后过滤，取滤渣重复提取2次，合并各次滤液，得到艾叶提取液。
上述功能性水蜜桃果肉果酱的制备方法，包括以下步骤：
（1）水蜜桃果浆制备
将水蜜桃清洁除杂去核去皮后，浸泡于由氯化钠和柠檬酸组成的混合液中1～2h，然后取出水蜜桃加入等质量水打制成浆，得到水蜜桃果浆；
（2）熟豆浆制备
将黄豆中加入等质量的水后磨制成浆，得到熟豆浆；
（3）人参提取液制备
称取人参粉按1g：6～8ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取12～24h后，以离心速度8000～10000 r/min，离心处理4～6分钟，取上清液得到人参提取液；
（4）艾叶提取液制备
称取艾叶粉按1g：10ml固液比加入到水中，煮沸后进行小火熬制，同时进行超声提取，处理30～50min后过滤，取滤渣重复提取2次，合并各次滤液，得到艾叶提取液；
（5）功能性水蜜桃果肉果酱制备
将以下原料按如下重量份数混合：水蜜桃果浆 40～60份、熟豆浆 20～40份、红枣肉 8～10份、桃胶 5～10 份、琥珀酸 2～4份、抗坏血酸 2～4份、人参提取液10～20份、艾叶提取液10～20份，混合液入锅，在搅拌状态下快速熬煮至酱料呈浓稠状，装瓶密封，即得到功能性水蜜桃果肉果酱。
步骤（1）所述的由氯化钠和柠檬酸组成的混合液中氯化钠的质量分数为1～2%，柠檬酸质量为0.1～0.2%。不仅可抑制氧化酶系的活性，还可增进果肉硬度，提高耐煮性以及起到护色作用。
与现有技术相比，本发明的优点在于：
1、提高了产品的营养价值：水蜜桃中的维生素C和红枣中铁互补，提高了人体对铁的吸收利用率；桃胶主要组成为半乳糖、鼠李糖、α～葡萄糖醛酸等，含有碳水化合物，脂肪和蛋白质，不仅可作为增稠剂，而且具有清血降脂，缓解压力和抗皱嫩肤的功效；人参提取液中的β～葡萄糖苷酶将黄豆中不易吸收的黄酮糖苷分解为容易被人体吸收的黄酮苷元，进一步提高了黄豆中黄酮类物质的生物效价，增强了果酱的抗氧功能，其异黄酮甙元的含量提高了50～80wt%。
2、提高了产品的保质期：本发明果酱中加入琥珀酸和抗坏血酸，琥珀酸具有调味剂和pH调节剂的双重功效，还能抑制微生物生长，与抗坏血酸共用具有良好的抗氧化性，改善果酱中蛋白质和维生素的稳定性，同时三者结合使用果酱保持为PH4～6的酸性条件，调整了产品风味和pH值，改善了产品口感，同时高酸性环境稳定了产品色泽，提高了杀菌效果；同时在加入艾叶粉末提取液，艾叶具有的抗菌作用，酸性环境可以提高艾叶中挥发油的抗菌作用，进一步提高了产品的保质期。
综上所述，本发明制备的功能性水蜜桃果肉果酱不添加任何防腐剂、色素、甜味剂和硬化剂，保持果酱的天然属性和营养价值，属于高品位消费品，食用方便，附加值高，充分体现果酱更高的商业价值。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1
一种功能性水蜜桃果肉果酱，由以下原料及其重量份数组成：水蜜桃果浆 50份、熟豆浆 30份、红枣肉 9份、桃胶 6 份、琥珀酸 3份、抗坏血酸 3份、人参提取液15份和艾叶提取液15份，其制备方法包括以下步骤：
（1）水蜜桃果浆制备
将水蜜桃清洁除杂去核去皮后，浸泡于由氯化钠和柠檬酸组成的混合液中1～2h，然后取出水蜜桃加入等质量水打制成浆，得到水蜜桃果浆；其中由氯化钠和柠檬酸组成的混合液中氯化钠的质量分数为1.5%，柠檬酸质量为0.15%；
（2）熟豆浆制备
将黄豆中加入等质量的水后磨制成浆，得到熟豆浆；
（3）人参提取液制备
称取人参粉按1g：7ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取18 h后，以离心速度9000 r/min，离心处理5分钟，取上清液得到人参提取液；
（4）艾叶提取液制备
称取艾叶粉按1g：10ml固液比加入到水中，煮沸后进行小火熬制，同时进行超声提取，处理30～50min后过滤，取滤渣重复提取2次，合并各次滤液，得到艾叶提取液；
（5）功能性水蜜桃果肉果酱制备
将以下原料按如下重量份数混合：水蜜桃果浆 50份、熟豆浆 30份、红枣肉 9份、桃胶6 份、琥珀酸 3份、抗坏血酸 3份、人参提取液15份和艾叶提取液15份，混合液入锅，在搅拌状态下快速熬煮至酱料呈浓稠状，装瓶密封，即得到功能性水蜜桃果肉果酱。
实施例2
同上述实施例1，其区别在于：功能性水蜜桃果肉果酱由以下原料及其重量份数组成：水蜜桃果浆 40份、熟豆浆 20份、红枣肉 8份、桃胶 5份、琥珀酸 2份、抗坏血酸 2份、人参提取液10份和艾叶提取液10份，其制备过程步骤（1）中由氯化钠和柠檬酸组成的混合液中氯化钠的质量分数为1%，柠檬酸质量为0.1%；步骤（3）中称取人参粉按1g：6ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取12h后，以离心速度8000 r/min，离心处理6分钟，取上清液得到人参提取液。
实施例3
同上述实施例1，其区别在于：功能性水蜜桃果肉果酱由以下原料及其重量份数组成：水蜜桃果浆60份、熟豆浆40份、红枣肉10份、桃胶8 份、琥珀酸4份、抗坏血酸4份、人参提取液20份和艾叶提取液20份，其制备过程步骤（1）中由氯化钠和柠檬酸组成的混合液中氯化钠的质量分数为2%，柠檬酸质量为0.2%；步骤（3）中称取人参粉按1g： 8ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取24h后，以离心速度10000 r/min，离心处理4分钟，取上清液得到人参提取液。
上述说明并非对本发明的限制，本发明也并不限于上述举例。本技术领域的普通技术人员在本发明的实质范围内，作出的变化、改型、添加或替换，也应属于本发明的保护范围。
Claims (5)
1.一种功能性水蜜桃果肉果酱，其特征在于：由以下原料及其重量份数组成：水蜜桃果浆 40～60份、熟豆浆 20～40份、红枣肉 8～10份、桃胶 5～8 份、琥珀酸 2～4份、抗坏血酸 2～4份、人参提取液10～20份和艾叶提取液10～20份。
2.根据权利要求1所述的一种功能性水蜜桃果肉果酱，其特征在于所述的人参提取液制备方法如下：称取人参粉按1g：6～8ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取12～24h后，以离心速度8000～10000 r/min，离心处理4～6分钟，取上清液得到人参提取液。
3.根据权利要求2所述的一种功能性水蜜桃果肉果酱，其特征在于所述的艾叶提取液制备方法如下：称取艾叶粉按1g：10ml固液比加入到水中，煮沸后进行小火熬制，同时进行超声提取，处理30～50min后过滤，取滤渣重复提取2次，合并各次滤液，得到艾叶提取液。
4.一种根据权利要求1～3中任一项所述的功能性水蜜桃果肉果酱的制备方法，其特征在于包括以下步骤：
（1）水蜜桃果浆制备
将水蜜桃清洁除杂去核去皮后，浸泡于由氯化钠和柠檬酸组成的混合液中1～2h，然后取出水蜜桃加入等质量水打制成浆，得到水蜜桃果浆；
（2）熟豆浆制备
将黄豆中加入等质量的水后磨制成浆，得到熟豆浆；
（3）人参提取液制备
称取人参粉按1g：6～8ml固液比加入到pH为4～5的柠檬酸～柠檬酸钠缓冲溶液中，浸泡提取12～24h后，以离心速度8000～10000 r/min，离心处理4～6分钟，取上清液得到人参提取液；
（4）艾叶提取液制备
称取艾叶粉按1g：10ml固液比加入到水中，煮沸后进行小火熬制，同时进行超声提取，处理30～50min后过滤，取滤渣重复提取2次，合并各次滤液，得到艾叶提取液；
（5）功能性水蜜桃果肉果酱制备
将以下原料按如下重量份数混合：水蜜桃果浆 40～60份、熟豆浆 20～40份、红枣肉 8～10份、桃胶 5～10 份、琥珀酸 2～4份、抗坏血酸 2～4份、人参提取液10～20份、艾叶提取液10～20份，混合液入锅，在搅拌状态下快速熬煮至酱料呈浓稠状，装瓶密封，即得到功能性水蜜桃果肉果酱。
5.根据权利要求1所述的一种功能性水蜜桃果肉果酱的制备方法，其特征在于：步骤（1）所述的由氯化钠和柠檬酸组成的混合液中氯化钠的质量分数为1～2%，柠檬酸质量为0.1～0.2%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711338778.3A CN107981153A (zh) | 2017-12-14 | 2017-12-14 | 一种功能性水蜜桃果肉果酱及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711338778.3A CN107981153A (zh) | 2017-12-14 | 2017-12-14 | 一种功能性水蜜桃果肉果酱及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981153A true CN107981153A (zh) | 2018-05-04 |
Family
ID=62038490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711338778.3A Pending CN107981153A (zh) | 2017-12-14 | 2017-12-14 | 一种功能性水蜜桃果肉果酱及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981153A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902849A (zh) * | 2018-06-28 | 2018-11-30 | 山东师范大学 | 一种酸角酱及酸角糕的制备方法 |
| CN110353219A (zh) * | 2019-08-16 | 2019-10-22 | 陈新年 | 一种蜜桃果酱及其生产方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300270A (zh) * | 2013-06-08 | 2013-09-18 | 丁素珍 | 一种润肺枇杷艾叶果酱 |
| CN105614196A (zh) * | 2015-06-26 | 2016-06-01 | 郑义存 | 一种玫瑰桃子果酱 |
| CN106235211A (zh) * | 2016-08-19 | 2016-12-21 | 陆月霞 | 一种水蜜桃果酱及其制备方法 |
-
2017
- 2017-12-14 CN CN201711338778.3A patent/CN107981153A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300270A (zh) * | 2013-06-08 | 2013-09-18 | 丁素珍 | 一种润肺枇杷艾叶果酱 |
| CN105614196A (zh) * | 2015-06-26 | 2016-06-01 | 郑义存 | 一种玫瑰桃子果酱 |
| CN106235211A (zh) * | 2016-08-19 | 2016-12-21 | 陆月霞 | 一种水蜜桃果酱及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 冯丽娟等: "三种方法提取的艾叶有效成分的抑菌作用比较 ", 《食品工程》 * |
| 王思明等: "不同年生人参中8种酶活力的比较研究 ", 《中成药》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902849A (zh) * | 2018-06-28 | 2018-11-30 | 山东师范大学 | 一种酸角酱及酸角糕的制备方法 |
| CN110353219A (zh) * | 2019-08-16 | 2019-10-22 | 陈新年 | 一种蜜桃果酱及其生产方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588A (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
| KR101931359B1 (ko) | 새싹보리 분말과 나노콜라겐을 이용한 젤리의 제조방법 및 이에 의해 제조된 젤리 | |
| CN107897591A (zh) | 一种黑果枸杞饮料及其制备方法 | |
| CN103992916A (zh) | 一种薏仁蓝莓保健黑茶酒及其加工方法 | |
| CN105146657A (zh) | 一种营养银耳发酵饮料的加工方法 | |
| CN105167056A (zh) | 一种高浓度蓝莓果汁饮品 | |
| CN107099413A (zh) | 一种砀山梨酒的制备方法 | |
| CN105309624A (zh) | 一种银耳豆乳汁的制作方法 | |
| CN103815035A (zh) | 一种桃花粉豆浆及其制备方法 | |
| CN104664507A (zh) | 一种纯天然石榴饮的制备 | |
| CN106281959A (zh) | 一种苹果玫瑰花醋及其制备方法 | |
| CN107981153A (zh) | 一种功能性水蜜桃果肉果酱及其制备方法 | |
| KR101716297B1 (ko) | 생약성분이 함유된 노루궁뎅이버섯 추출 음료 제조방법 및 그 방법으로 제조된 음료 | |
| CN107307407A (zh) | 一种水果酵素饮品 | |
| CN105360821A (zh) | 一种银耳莲子乳饮料的制作方法 | |
| CN105029587A (zh) | 一种桑葚饮品及其制备方法 | |
| KR101164052B1 (ko) | 야콘과 점액질염분을 함유하는 흑 마늘 녹차 티백 조성물과 그 제조방법 | |
| CN104531421A (zh) | 一种枸杞葡萄酒及其制备方法 | |
| CN106616882A (zh) | 一种西番莲辣木果酱及其制备方法 | |
| CN107373245B (zh) | 一种乳酸菌发酵圣女果汁及其制备方法 | |
| CN106754161A (zh) | 一种山楂番茄酒制品 | |
| CN105454948A (zh) | 一种山楂果汁的制备方法 | |
| CN105349395A (zh) | 一种山楂果醋的制备方法 | |
| KR20210007139A (ko) | 목이버섯을 이용한 뮤즐리의 제조방법 및 이에 따라 제조된 목이버섯 뮤즐리 | |
| CN104195001A (zh) | 一种山楂酒及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |