CN108094986A - 一种低糖果酱的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种低糖果酱的制备方法，属于食品加工技术领域。主要技术方案如下：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；向糊状物中添加蜂蜜10‑20份，充分混匀后0℃冷藏48小时；冷藏后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；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；杀菌灌装。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，具体涉及一种低糖果酱的制备方法。
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，本发明提供一种低糖果酱的制备方法，以金柚和软枣猕猴桃为主要原料，制备得到含有丰富的维生素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、降低血糖等功能的低糖果酱。
本发明的技术方案如下：一种低糖果酱的制备方法，包括如下步骤：
(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。
进一步的，所述的凝胶混合物包括低脂果胶5份、琼脂5份和柠檬酸2份。
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。
(3)本发明提供的制备方法简单易行、使用设备少且均为常规设备，因此制备成本低，便于扩大生产。
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 (2)
1.一种低糖果酱的制备方法，其特征在于，包括如下步骤：
(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。
2.如权利要求1所述低糖果酱的制备方法，其特征在于，所述的凝胶混合物包括低脂果胶5份、琼脂5份和柠檬酸2份。
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Cited By (2)
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| CN109757689A (zh) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | 一种果酱及其制备方法 |
| CN110731486A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种低糖复合型猕猴桃果酱的制备方法 |
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| CN110731486A (zh) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | 一种低糖复合型猕猴桃果酱的制备方法 |
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