CN107997083A - 一种桑椹酱及其制作方法 - Google Patents
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Abstract
一种桑椹酱，包括下述以重量份计的组分：桑椹1500‑2000g、盐30‑50g、砂糖200‑300g、柠檬200‑300g、景天三七80‑100g、水适量。本发明的桑椹酱，具有抗菌防腐，能久放的优点。
Description
技术领域
本发明属于食品技术领域，确切地说是一种桑椹酱及其制作方法。
背景技术
桑椹，又名桑果、桑枣，系桑科桑属植物桑树的近成熟聚花果，紫黑色或玉白色，长椭圆形，鲜食味美，甜中略酸，清香可口。我国桑椹种植十分广泛，新疆地区桑椹品种多、产地广，以和田地区各县和喀什地区的叶城、莎车等地最多。桑椹味甘、性寒，果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质等成分，具有生津止渴、滋阴补血、补肝益肾、固精安胎、乌须黑发、聪耳明目、延缓衰老、安神养心、润肠通便、建步履、息虚风、清虚火、利关节、祛风湿、解酒等多种营养功效。
正是由于桑椹有这样的保健功能，所以被用于制作成桑椹果酱，酸甜适口、酱体细腻、粘稠适度，老少皆宜。但是，现有的桑椹酱一般都很难久放，打开后如果不吃完，过几天往往就发霉变质，为了抗菌防腐，人们往往放在冰箱内冷藏，但时间长了桑椹酱的营养会丢失，而且口感和味道都变差。
发明内容
本发明要解决的技术问题是提供一种抗菌防腐，能久放的桑椹酱。
为达到上述目的，本发明采用如下技术方案：
一种桑椹酱，包括下述以重量份计的组分：
桑椹1500-2000g、盐30-50g、砂糖200-300g、柠檬200-300g、景天三七80-100g、水适量。
优选地，上述桑椹酱由下述以重量份计的组分组成：桑椹1600g、盐35g、砂糖230g、柠檬250g、景天三七85g、水适量。
优选地，上述桑椹酱由下述以重量份计的组分组成：桑椹1800g、盐40g、砂糖250g、柠檬280g、景天三七90g、水适量。
作为本法发明的另一个目的，上述一种桑椹酱制作方法为：
一、取桑椹1500-2000g，加入盐30-50g，加清水浸泡20-25分钟；
二、桑椹用清水冲洗2-3次，用滤水的篮子捞起，待用；
三、放入锅中，大火煮开，再转中小火慢煮，时常用勺子轻压一下果肉，边煮边搅拌，煮至有些粘稠；
四、倒入砂糖200-300g、糖的量可根据个人口味适量添加，继续熬制并搅拌；
五、取柠檬200-300g和景天三七80-100g混合，用力挤出浓缩汁；
六、浓缩汁放入熬桑葚的锅里，搅拌均匀，再继续熬至收汁；
七、将熬好的桑葚酱趁热装入消过毒的密封盒中。
本发明的有益效果是：一、由于在组分中加入景天三七浓缩汁，使得桑椹酱能抗菌防腐，在常温下能久放，且味道和营养不会减退；二、制作出来的桑椹酱酸甜适口、酱体细腻、粘稠适度。
具体实施方式
下面结合具体实施例对本发明做进一步说明，以便本领域技术人员可以更好的了解本发明，但并不因此限制本发明。
一种桑椹酱，由下述以重量份计的组分组成：
桑椹1500-2000g、盐30-50g、砂糖200-300g、柠檬200-300g、景天三七80-100g、水适量。
在本发明加入的景天三七，其药性和功效是：性味：性平，味甘、微酸。功效：消肿，定痛。止血，化瘀。
本实施例的桑椹酱的制作方法为：
一、取桑椹1500-2000g，加入盐30-50g，加清水浸泡20-25分钟；
二、桑椹用清水冲洗2-3次，用滤水的篮子捞起，待用；
三、放入锅中，大火煮开，再转中小火慢煮，时常用勺子轻压一下果肉，边煮边搅拌，煮至有些粘稠；
四、倒入砂糖200-300g、糖的量可根据个人口味适量添加，继续熬制并搅拌；
五、取柠檬200-300g和景天三七80-100g混合，用力挤出浓缩汁；
六、浓缩汁放入熬桑葚的锅里，搅拌均匀，再继续熬至收汁；
七、将熬好的桑葚酱趁热装入消过毒的密封盒中。
实施例1：
一种桑椹酱由下述以重量份计的组分组成：桑椹1600g、盐35g、砂糖230g、柠檬250g、景天三七85g、水适量。
实施例2：
一种桑椹酱由下述以重量份计的组分组成：桑椹1800g、盐40g、砂糖250g、柠檬280g、景天三七90g、水适量。
为了进一步说明本发明桑椹酱的效果，现对桑椹酱在常温下所放时间和蒸煮后口味和营养变化实验(作为表1)：
| 放置时间 | 1-10天 | 10-20天 | 20-30天 | 30-40天 | 40天以上 |
| 口味变化 | 无变化 | 无变化 | 无变化 | 无变化 | 变苦、变馊 |
| 营养变化 | 无变化 | 无变化 | 无变化 | 无变化 | 基本无营养 |
表1
作为对比，桑椹酱组分中不加入景天三七时，所放时间和蒸煮后口味和营养变化如下表所示(作为表2)：
| 放置时间 | 1-5天 | 5-10天 | 10天以上 |
| 口味变化 | 无变化 | 变苦 | 变苦、变馊 |
| 营养变化 | 无变化 | 变质 | 完全腐烂 |
表2
从表1和表2可以看出，本发明的桑椹酱，由于在组分中加入景天三七药浓缩液，使得桑椹酱能抗菌防腐，在常温下能久放，且味道和营养不会减退。
以上所述仅为本发明的优选实施例而已，但是本发明并非局限于此，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (4)
1.一种桑椹酱，其特征在于：包括下述以重量份计的组分：
桑椹1500-2000g、盐30-50g、砂糖200-300g、柠檬200-300g、景天三七80-100g、水适量。
2.根据权利要求1所述的一种桑椹酱，其特征在于：所述的桑椹酱由下述以重量份计的组分组成：桑椹1600g、盐35g、砂糖230g、柠檬250g、景天三七85g、水适量。
3.根据权利要求1所述的一种桑椹酱，其特征在于：所述的桑椹酱由下述以重量份计的组分组成：桑椹1800g、盐40g、砂糖250g、柠檬280g、景天三七90g、水适量。
4.根据权利要求1所述的一种桑椹酱的制作方法为：
一、取桑椹1500-2000g，加入盐30-50g，加清水浸泡20-25分钟；
二、桑椹用清水冲洗2-3次，用滤水的篮子捞起，待用；
三、放入锅中，大火煮开，再转中小火慢煮，时常用勺子轻压一下果肉，边煮边搅拌，煮至有些粘稠；
四、倒入砂糖200-300g、糖的量可根据个人口味适量添加，继续熬制并搅拌；
五、取柠檬200-300g和景天三七80-100g混合，用力挤出浓缩汁；
六、浓缩汁放入熬桑葚的锅里，搅拌均匀，再继续熬至收汁；
七、将熬好的桑葚酱趁热装入消过毒的密封盒中。
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| CN108618132A (zh) * | 2018-05-16 | 2018-10-09 | 陇南师范高等专科学校 | 一种桑葚拐枣多糖保健膏及其制备方法 |
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| CN108618132A (zh) * | 2018-05-16 | 2018-10-09 | 陇南师范高等专科学校 | 一种桑葚拐枣多糖保健膏及其制备方法 |
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Application publication date: 20180508 |