CN107996800A - 一种刺梨水果果脯及其制备方法 - Google Patents
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Abstract
本发明公开了一种刺梨水果果脯及其制备方法,按重量份计,包括有刺梨100‑200份、苹果梨50‑100份、冰糖10‑20份、山梨糖醇3‑8份、味精0.2‑0.5份、蜂蜜1‑5份、盐0.8‑1.5份。本发明所制得的刺梨果脯具有较低含糖量,色泽鲜亮,呈黄色,营养物质损失少、口感清爽的特点,刺梨果脯中黄酮与VC的含量显著高于普通刺梨果脯。
Description
技术领域
本发明涉及一种果脯及其制备方法,特别是一种刺梨水果果脯及其制备方法。
背景技术
刺梨果实成熟后营养成分丰富,富含维生素C(VC)、超氧化物歧化酶(SOD)、黄酮及多糖等。刺梨有“VC之王”美誉,而VC能防止和改善贫血、具有解毒并能增强人体的抵抗力。SOD可清除有机体内毒性最强的超氧化阴离子自由基。刺梨中的黄酮类化合物是刺梨的主要活性成分之一,具有调节血脂、消除氧自由基、抗氧化、抗病毒、抗肿瘤、抗衰老等生理活性。刺梨果实同时对慢性氟中毒、铅中毒有拮抗作用,对其他重金属也有一定的促排作用。
传统刺梨果脯的制作工艺均采用高糖果脯的做法,高糖果脯可以依靠高浓度糖含量的高渗透压作用,即使在无任何包装的情况也可以得到长期保存。高糖果脯的含糖量维持在70%-75%,按蔗糖进行计算,可至少产生4.610255MPa的渗透压,超出微生物的渗透压,微生物在这样的环境中,正常的生长繁殖活动被极大抑制,不易导致果脯的败坏,从而保证果脯可以保存相当长的时间。而随着科学技术的发展,人民保健意识的提高,大众开始追求低糖健康的饮食,传统高糖果脯与此相背离,在这样的条件下低糖果脯开始兴起,低糖果脯由于含糖量降低,导致渗透压下降,较容易引起微生物的侵染。低糖果脯的含糖量一般为50%到65%,按蔗糖计算,可产生的渗透压约在3.54635MPa,可以抑制较多数的微生物活动,但难以完全抑制,尤其是一些耐渗透能力较强的微生物,如酵母和霉菌等。因此低糖果脯相对高糖果脯就需要更好的保存条件,在保鲜技术如此发达的今天,低糖果脯的长时间保存是完全可以做到的,此时低糖果脯较低糖分,较好口感的优势就能充分得到体现,从而赢得市场的认可和大众的喜爱。 但是现有的加工方法生产的低糖刺梨果脯存在以下问题:(1)维生素C,SOD等活性成分流失严重。(2)颜色褐变严重(3)刺梨果脯含糖量过高。
发明内容
本发明的目的在于,为解决上述技术问题,提供一种刺梨水果果脯及其制备方法。
本发明的技术方案:一种刺梨水果果脯,按重量份计,包括有刺梨100-200份、苹果梨50-100份、冰糖10-20份、山梨糖醇3-8份、味精0.2-0.5份、蜂蜜1-5份、盐0.8-1.5份。
前述的刺梨水果果脯,按重量份计,包括有刺梨130-150份、苹果梨70-80份、冰糖13-16份、山梨糖醇5-7份、味精0.3-0.4份、蜂蜜2-4份、盐1.1-1.3份。
前述的刺梨水果果脯,按重量份计,包括有刺梨140份、苹果梨75份、冰糖15份、山梨糖醇6份、味精0.4份、蜂蜜23份、盐1.2份。
一种制备前述的刺梨水果果脯的方法,包括如下步骤:
(1)将刺梨鲜果和苹果梨进行原料处理,得到混合水果;
(2)以冰糖、山梨糖醇、味精、蜂蜜、盐为原料加入10-20倍水配制好糖液;
(3)取步骤(2)中的糖液的一半,加入柠檬酸调节pH至3-4,将混合水果放入糖液中,于85-98℃煮制12-20分钟后取出;
(4)取步骤(2)中的另一半糖液保持温度为10-20℃,将步骤(3)中取出的混合水果放入该糖液中浸渍1-3小时;
(5)重复步骤(3)和步骤(4)2-3遍,得到浸糖的混合水果果脯;
(6)将浸糖的混合水果果脯于60-66℃的条件下进行烘烤脱水10-12小时,得到果脯。
本发明的有益效果:
与现有技术相比,本发明所制得的刺梨果脯具有较低含糖量,色泽鲜亮,呈黄色,营养物质损失少、口感清爽的特点,刺梨果脯中黄酮与VC的含量显著高于普通刺梨果脯。
具体实施方式
本发明的实施例
实施例1:一种刺梨水果果脯,按重量份计,包括有刺梨140份、苹果梨75份、冰糖15份、山梨糖醇6份、味精0.4份、蜂蜜23份、盐1.2份。
实施例2:一种刺梨水果果脯,按重量份计,包括有刺梨100份、苹果梨100份、冰糖10份、山梨糖醇8份、味精0.2份、蜂蜜5份、盐0.8份。
实施例3:一种刺梨水果果脯,按重量份计,包括有刺梨200份、苹果梨50份、冰糖20份、山梨糖醇3份、味精0.5份、蜂蜜1份、盐1.5份。
实施例4:一种制备上述刺梨水果果脯的方法,包括如下步骤:
(1)将刺梨鲜果和苹果梨进行原料处理,得到混合水果;
(2)以冰糖、山梨糖醇、味精、蜂蜜、盐为原料加入15倍水配制好糖液;
(3)取步骤(2)中的糖液的一半,加入柠檬酸调节pH至3.5,将混合水果放入糖液中,于90℃煮制16分钟后取出;
(4)取步骤(2)中的另一半糖液保持温度为15℃,将步骤(3)中取出的混合水果放入该糖液中浸渍2小时;
(5)重复步骤(3)和步骤(4)2遍,得到浸糖的混合水果果脯;
(6)将浸糖的混合水果果脯于63℃的条件下进行烘烤脱水11小时,得到果脯。
实施例5:一种制备上述刺梨水果果脯的方法,包括如下步骤:
(1)将刺梨鲜果和苹果梨进行原料处理,得到混合水果;
(2)以冰糖、山梨糖醇、味精、蜂蜜、盐为原料加入10倍水配制好糖液;
(3)取步骤(2)中的糖液的一半,加入柠檬酸调节pH至3,将混合水果放入糖液中,于85℃煮制20分钟后取出;
(4)取步骤(2)中的另一半糖液保持温度为10℃,将步骤(3)中取出的混合水果放入该糖液中浸渍3小时;
(5)重复步骤(3)和步骤(4)2遍,得到浸糖的混合水果果脯;
(6)将浸糖的混合水果果脯于60℃的条件下进行烘烤脱水12小时,得到果脯。
实施例6:一种制备上述刺梨水果果脯的方法,包括如下步骤:
(1)将刺梨鲜果和苹果梨进行原料处理,得到混合水果;
(2)以冰糖、山梨糖醇、味精、蜂蜜、盐为原料加入20倍水配制好糖液;
(3)取步骤(2)中的糖液的一半,加入柠檬酸调节pH至4,将混合水果放入糖液中,于98℃煮制12分钟后取出;
(4)取步骤(2)中的另一半糖液保持温度为20℃,将步骤(3)中取出的混合水果放入该糖液中浸渍1小时;
(5)重复步骤(3)和步骤(4)3遍,得到浸糖的混合水果果脯;
(6)将浸糖的混合水果果脯于66℃的条件下进行烘烤脱水10小时,得到果脯。
Claims (4)
1.一种刺梨水果果脯,其特征在于:按重量份计,包括有刺梨100-200份、苹果梨50-100份、冰糖10-20份、山梨糖醇3-8份、味精0.2-0.5份、蜂蜜1-5份、盐0.8-1.5份。
2.根据权利要求1所述的刺梨水果果脯,其特征在于:按重量份计,包括有刺梨130-150份、苹果梨70-80份、冰糖13-16份、山梨糖醇5-7份、味精0.3-0.4份、蜂蜜2-4份、盐1.1-1.3份。
3.根据权利要求1所述的刺梨水果果脯,其特征在于:按重量份计,包括有刺梨140份、苹果梨75份、冰糖15份、山梨糖醇6份、味精0.4份、蜂蜜23份、盐1.2份。
4.一种制备权利要求1-3任一项所述的刺梨水果果脯的方法,其特征在于:包括如下步骤:
(1)将刺梨鲜果和苹果梨进行原料处理,得到混合水果;
(2)以冰糖、山梨糖醇、味精、蜂蜜、盐为原料加入10-20倍水配制好糖液;
(3)取步骤(2)中的糖液的一半,加入柠檬酸调节pH至3-4,将混合水果放入糖液中,于85-98℃煮制12-20分钟后取出;
(4)取步骤(2)中的另一半糖液保持温度为10-20℃,将步骤(3)中取出的混合水果放入该糖液中浸渍1-3小时;
(5)重复步骤(3)和步骤(4)2-3遍,得到浸糖的混合水果果脯;
(6)将浸糖的混合水果果脯于60-66℃的条件下进行烘烤脱水10-12小时,得到果脯。
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CN109480046A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种保健果脯及其制备方法 |
CN109480044A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种刺梨蜜饯及其制备方法 |
CN109480045A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种低糖刺梨果脯及其制备方法 |
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2016
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Publication number | Priority date | Publication date | Assignee | Title |
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CN109480046A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种保健果脯及其制备方法 |
CN109480044A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种刺梨蜜饯及其制备方法 |
CN109480045A (zh) * | 2018-12-14 | 2019-03-19 | 贵州宏财聚农投资有限责任公司 | 一种低糖刺梨果脯及其制备方法 |
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