CN108094989A - 一种草莓果酱及其制备方法 - Google Patents
一种草莓果酱及其制备方法 Download PDFInfo
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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
- A23L21/12—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
本发明公开了一种草莓果酱及其制备方法,配方比例为草莓500克,冰糖20克,麦芽糖20克,柠檬半个,蜂蜜10克;草莓酱中含有多种矿物质本身含有多种有益元素,其中矿物质铁的含量最高,这能提高血红细胞的数量,也能提高人类身体的造血能力,可以补血预防人类贫血的发生,也有酸性成分,调理肠胃,麦芽糖与水溶解后会化作葡萄糖,作为医学上的营养料,蜂蜜也可以润肤、增白、除皱;柠檬汁不仅可以使味道清新,更重要的是起到凝固的作用,等果酱放凉以后,就可以装入瓶中,这样也能最大程度的锁住草莓的最大营养成分。
Description
技术领域:
本发明涉及果酱制作领域,特别涉及一种草莓果酱及其制备方法。
背景技术:
草莓营养价值丰富,被誉为是“水果皇后”,含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素等营养物质。尤其是所含的维生素C,其含量比苹果、葡萄都高7-10倍。而所含的苹果酸、柠檬酸、维生素B1、维生素B2,以及胡萝卜素、钙、磷、铁的含量也比苹果、梨、葡萄高3到4倍,且草莓有保护视力的效果,草莓中富含丰富的胡萝卜素与维生素A,可缓解夜盲症,具有维护上皮组织健康、明目养肝,促进生长发育之效,也有助消化、防便秘的功效,草莓中富含丰富的膳食纤维,可促进胃肠道的蠕动,促进胃肠道内的食物消化,改善便秘,预防痤疮、肠癌的发生。
发明内容:
本发明的目的是克服现有技术的不足之处,提供一种草莓果酱及其制备方法,草莓酱中含有多种矿物质,其中矿物质铁的含量最高,这能提高血红细胞的数量,也能提高人类身体的造血能力,可以补血预防人类贫血的发生,另外草莓酱中还有多种酸性成分,平时人们食用以后可调理肠胃,促进消化,提高肠胃的消化能力;草莓酱还是一种能预防癌症的食品,它含有的鞣酸可以抑制人体内多种致癌物质的活性,能减少癌细胞生成,另外它含有的维生素C和维生素E,也有一定的抗癌作用,因此平时多食用草莓酱能起到防癌抗癌的重要作用;麦芽糖与水溶解后会化作葡萄糖,作为医学上的营养料,可用作养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等,主治脾胃虚弱、气短乏力、纳食减少、虚寒腹痛、肺燥咳嗽、干咳少痰、咽痛;蜂蜜也可以润肤、增白、除皱;柠檬汁不仅可以使味道清新,更重要的是起到凝固的作用,等果酱放凉以后,就可以装入瓶中,这样也能最大程度的锁住草莓的最大营养成分。
技术方案:
为实现上述目的,本发明提供如下技术方案:一种草莓果酱及其制备方法,配方比例为草莓500克,冰糖20克,麦芽糖20克,柠檬半个,蜂蜜10 克:
1.将草莓洗净,用果蔬洗涤剂清洗干净,再用清水洗净后沥水,然后去蒂;
2.根据草莓大小,切成1/2或者1/4;放入到盆子中后用勺子适当压一下,如果喜欢果粒的话可以不用切;麦芽糖、冰糖适量(根据自己口味酌情添减),喜欢大果粒草莓的朋友,可以一切两半,喜欢绵软融化的草莓酱,那就切小叮;
3.加入白糖,用量可以根据口味适当加减,但是不能太少,糖太少草莓酱容易变质;
4.草莓倒入锅里,中火煮开,转小火,熬制15分钟,什么都不加,小火煮到变软,自己就出汤了;继续小火煮制,煮至汤汁儿红亮并且开始冒大泡泡;
5.汤汁儿减少一半时,加入冰糖20克、麦芽糖20克、蜂蜜10克,继续小火熬制,会出现好多的白沫和密集的小泡泡,为了不粘锅,这时候要不停的搅拌;
6.加入新鲜现挤的柠檬汁调味,数量多少根据自己喜好;
7.将草莓酱滴入冷水中,如果凝结不散开,结可以关火了;草莓汤汁儿变稠,颜色也由浅变深了,就可以关火出锅了;
8.放置草莓酱的容器应当事先用开水煮开,晾干;
9.将草莓酱加入容器中,倒扣,利用热胀冷缩,密闭容器,放入冰箱保存。
本发明的有益效果:草莓酱中含有多种矿物质,其中矿物质铁的含量最高,这能提高血红细胞的数量,也能提高人类身体的造血能力,可以补血预防人类贫血的发生,另外草莓酱中还有多种酸性成分,平时人们食用以后可调理肠胃,促进消化,提高肠胃的消化能力;草莓酱还是一种能预防癌症的食品,它含有的鞣酸可以抑制人体内多种致癌物质的活性,能减少癌细胞生成,另外它含有的维生素C和维生素E,也有一定的抗癌作用,因此平时多食用草莓酱能起到防癌抗癌的重要作用;麦芽糖与水溶解后会化作葡萄糖,作为医学上的营养料,可用作养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等,主治脾胃虚弱、气短乏力、纳食减少、虚寒腹痛、肺燥咳嗽、干咳少痰、咽痛;蜂蜜也可以润肤、增白、除皱;柠檬汁不仅可以使味道清新,更重要的是起到凝固的作用,等果酱放凉以后,就可以装入瓶中,这样也能最大程度的锁住草莓的最大营养成分。
具体实施方式:
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例;基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例:本发明的主要目的在于提供一种草莓果酱及其制备方法:
1.将草莓洗净,用果蔬洗涤剂清洗干净,再用清水洗净后沥水,然后去蒂;
2.根据草莓大小,切成1/2或者1/4;放入到盆子中后用勺子适当压一下,如果喜欢果粒的话可以不用切;麦芽糖、冰糖适量(根据自己口味酌情添减),喜欢大果粒草莓的朋友,可以一切两半,喜欢绵软融化的草莓酱,那就切小叮;
3.加入白糖,用量可以根据口味适当加减,但是不能太少,糖太少草莓酱容易变质;
4.草莓倒入锅里,中火煮开,转小火,熬制15分钟,什么都不加,小火煮到变软,自己就出汤了;继续小火煮制,煮至汤汁儿红亮并且开始冒大泡泡;
5.汤汁儿减少一半时,加入冰糖20克、麦芽糖20克、蜂蜜10克,继续小火熬制,会出现好多的白沫和密集的小泡泡,为了不粘锅,这时候要不停的搅拌;
6.加入新鲜现挤的柠檬汁调味,数量多少根据自己喜好;
7.将草莓酱滴入冷水中,如果凝结不散开,结可以关火了;草莓汤汁儿变稠,颜色也由浅变深了,就可以关火出锅了;
8.放置草莓酱的容器应当事先用开水煮开,晾干;
9.将草莓酱加入容器中,倒扣,利用热胀冷缩,密闭容器,放入冰箱保存。
综上所述:草莓酱中含有多种矿物质,其中矿物质铁的含量最高,这能提高血红细胞的数量,也能提高人类身体的造血能力,可以补血预防人类贫血的发生,另外草莓酱中还有多种酸性成分,平时人们食用以后可调理肠胃,促进消化,提高肠胃的消化能力;草莓酱还是一种能预防癌症的食品,它含有的鞣酸可以抑制人体内多种致癌物质的活性,能减少癌细胞生成,另外它含有的维生素C和维生素E,也有一定的抗癌作用,因此平时多食用草莓酱能起到防癌抗癌的重要作用;麦芽糖与水溶解后会化作葡萄糖,作为医学上的营养料,可用作养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等,主治脾胃虚弱、气短乏力、纳食减少、虚寒腹痛、肺燥咳嗽、干咳少痰、咽痛;蜂蜜也可以润肤、增白、除皱;柠檬汁不仅可以使味道清新,更重要的是起到凝固的作用,等果酱放凉以后,就可以装入瓶中,这样也能最大程度的锁住草莓的最大营养成分。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点;本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内;本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种草莓果酱及其制备方法,配方比例为草莓500克,冰糖20克,麦芽糖20克,柠檬半个,蜂蜜10克:
(1)将草莓洗净,用果蔬洗涤剂清洗干净,再用清水洗净后沥水,然后去蒂;
(2)根据草莓大小,切成1/2或者1/4;放入到盆子中后用勺子适当压一下,如果喜欢果粒的话可以不用切;麦芽糖、冰糖适量(根据自己口味酌情添减),喜欢大果粒草莓的朋友,可以一切两半,喜欢绵软融化的草莓酱,那就切小叮;
(3)加入白糖,用量可以根据口味适当加减,但是不能太少,糖太少草莓酱容易变质;
(4)草莓倒入锅里,中火煮开,转小火,熬制15分钟,什么都不加,小火煮到变软,自己就出汤了;继续小火煮制,煮至汤汁儿红亮并且开始冒大泡泡;
(5)汤汁儿减少一半时,加入冰糖20克、麦芽糖20克、蜂蜜10克,继续小火熬制,会出现好多的白沫和密集的小泡泡,为了不粘锅,这时候要不停的搅拌;
(6)加入新鲜现挤的柠檬汁调味,数量多少根据自己喜好;
(7)将草莓酱滴入冷水中,如果凝结不散开,结可以关火了;草莓汤汁儿变稠,颜色也由浅变深了,就可以关火出锅了;
(8)放置草莓酱的容器应当事先用开水煮开,晾干;
(9)将草莓酱加入容器中,倒扣,利用热胀冷缩,密闭容器,放入冰箱保存。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109730279A (zh) * | 2019-01-31 | 2019-05-10 | 陶莉 | 草莓果酱及其制备方法 |
CN110663913A (zh) * | 2019-11-08 | 2020-01-10 | 中国农业大学 | 一种草莓果酱及其制备方法 |
CN111406824A (zh) * | 2020-04-28 | 2020-07-14 | 开原川顺食品加工有限公司 | 一种鲜草莓沙冰的制作方法 |
CN111567773A (zh) * | 2020-06-01 | 2020-08-25 | 莱阳顺兴食品有限公司 | 一种草莓果粒果酱及其制备方法 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109730279A (zh) * | 2019-01-31 | 2019-05-10 | 陶莉 | 草莓果酱及其制备方法 |
CN110663913A (zh) * | 2019-11-08 | 2020-01-10 | 中国农业大学 | 一种草莓果酱及其制备方法 |
CN111406824A (zh) * | 2020-04-28 | 2020-07-14 | 开原川顺食品加工有限公司 | 一种鲜草莓沙冰的制作方法 |
CN111567773A (zh) * | 2020-06-01 | 2020-08-25 | 莱阳顺兴食品有限公司 | 一种草莓果粒果酱及其制备方法 |
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