CN108433067A - 一种多口味的果酱制作方法 - Google Patents
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- 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
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- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种多口味的果酱制作方法,包括选料、制作、保存和运输,所述选料包括如下步骤:选择当季的水果,水果中的果胶、果酸含量愈多,做成的果酱越好吃,可将多种水果安装个人口味比例选取;如果水果本身果胶含量不够,就必须另外添加凝胶,可以帮助水果凝结,以海藻胶为原料的果冻粉、吉利丁等最为合适,而果酸不足的水果,加些柠檬汁会使其风味更优;水果与糖的比例以2:1为最好,可以用白砂糖或麦芽糖作为糖分原料,本发明通过多种水果按照比例添加,可以保证其口味,达到多种口味的果酱,提高了使用者的食欲,也增加了果酱的维生素含量,提高人体的免疫力,对女性消费者可以起到美容保颜的作用。
Description
技术领域
本发明涉及果酱制作方法技术领域,具体为一种多口味的果酱制作方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱,制作果酱是长时间保存水果的一种方法,主要用来涂抹于面包或吐司上食用,不论草莓、蓝莓、葡萄、玫瑰等小型果实,或李、橙、苹果、桃等大型果实切小后,同样可制成果酱,不过调制同一时间通常只使用一种果实,。
但是目前市场上的多口味的果酱制作方法不能对多种水果按照比例添加,难以保证其口味,不能达到多种口味的果酱,降低了使用者的食欲,也降低了果酱的维生素含量,并且降低了对女性消费者可以起到美容保颜的作用。
发明内容
本发明提供一种多口味的果酱制作方法,可以有效解决上述背景技术中提出不能对多种水果按照比例添加,难以保证其口味,不能达到多种口味的果酱,降低了使用者的食欲,也降低了果酱的维生素含量,并且降低了对女性消费者可以起到美容保颜的作用的问题。
为实现上述目的,本发明提供如下技术方案:一种多口味的果酱制作方法,包括选料、制作、保存和运输,所述选料包括如下步骤:
(1)、选择当季的水果,水果中的果胶、果酸含量愈多,做成的果酱越好吃,可将多种水果安装个人口味比例选取,列如;桑葚60%草莓50%,桃子50%苹果50%,青果50%金果50%,葡萄40%菠萝40%,番茄40%芒果40%,橙子40%蔓越莓60%,橘子40%芦柑40%;
(2)、如果水果本身果胶含量不够,就必须另外添加凝胶,可以帮助水果凝结,以海藻胶为原料的果冻粉、吉利丁等最为合适,而果酸不足的水果,加些柠檬汁会使其风味更优,果胶含量高的水果:未成熟的苹果、柠檬、柑橘类、柿子,果胶含量中等的水果:蓝莓、红莓、黑莓等,果胶含量低的水果:红苹果、梨、草莓、猕猴桃、芒果等;
(3)、水果与糖的比例以2:1为最好,可以用白砂糖或麦芽糖作为糖分原料。
进一步的,所述制作步骤如下:
S1、洗料:水果彻底洗净,去皮去籽、切成果粒后,将水分擦干,不要用腐烂的水果,另外水果的重量是以去皮去核后为准;
S2、熬酱:分批加入糖熬煮,将水果中的水分煮掉,这过程会让果酱变得浓稠,煮果酱的锅最好是耐酸的,像蓝莓、山楂等不能用铁锅或铝锅煮,注意煮时不停搅拌,最好用木勺;
S3、冷却:煮成后,让温度降到80℃时,照常规磨制半成品细度不低于600目,随即装瓶罐,进行巴氏灭菌。
进一步的,所述保存中盛果酱的容器最好选用玻璃的,并且事先要用开水煮5-10分钟消毒控干后使用,完全凉后放入冰箱冷藏,约可保存半个月到1个月的时间。
进一步的,所述运输应保存在0度左右的保鲜室运输,并且瓶底放置减震泡沫,防止路途颠簸导致果酱撒漏。
进一步的,通过取样检测通过随机检测抽取部分果酱,并送到检验分析室进行检验分析。
进一步的,所述包装是通过自动包装机来进行。
与现有技术相比,本发明的有益效果:本发明对本身果胶含量不够的水果添加了凝胶,从而保证了其本身的凝结性,并且通过巴氏灭菌对果酱进行消毒,保证了果酱的卫生,而通过多种水果按照比例添加,可以保证其口味,达到多种口味的果酱,提高了使用者的食欲,也增加了果酱的维生素含量,提高人体的免疫力,对女性消费者可以起到美容保颜的作用,给消费者的安全饮食与吸收都提供了有效的帮助。
附图说明
附图用来提供对本发明的进一步理解,并且构成说明书的一部分,与本发明的实施例一起用于解释本发明,并不构成对本发明的限制。
在附图中:
图1是本发明的结构示意图;
图2是本发明的制作方法结构示意图;
图3是本发明的结构制作示意图;
图中标号:1、选料;2、制作;3、保存;4、运输。
具体实施方式
以下结合附图对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例:如图1-3所示,本发明提供技术方案,一种多口味的果酱制作方法,包括选料1、制作2、保存3和运输4,选料1包括如下步骤:
(1)、选择当季的水果,水果中的果胶、果酸含量愈多,做成的果酱越好吃,可将多种水果安装个人口味比例选取,列如;桑葚60%草莓50%,桃子50%苹果50%,青果50%金果50%,葡萄40%菠萝40%,番茄40%芒果40%,橙子40%蔓越莓60%,橘子40%芦柑40%;
(2)、如果水果本身果胶含量不够,就必须另外添加凝胶,可以帮助水果凝结,以海藻胶为原料的果冻粉、吉利丁等最为合适,而果酸不足的水果,加些柠檬汁会使其风味更优,果胶含量高的水果:未成熟的苹果、柠檬、柑橘类、柿子,果胶含量中等的水果:蓝莓、红莓、黑莓等,果胶含量低的水果:红苹果、梨、草莓、猕猴桃、芒果等;
(3)、水果与糖的比例以2:1为最好,可以用白砂糖或麦芽糖作为糖分原料。
进一步的,制作2步骤如下:
S1、洗料:水果彻底洗净,去皮去籽、切成果粒后,将水分擦干,不要用腐烂的水果,另外水果的重量是以去皮去核后为准;
S2、熬酱:分批加入糖熬煮,将水果中的水分煮掉,这过程会让果酱变得浓稠,煮果酱的锅最好是耐酸的,像蓝莓、山楂等不能用铁锅或铝锅煮,注意煮时不停搅拌,最好用木勺;
S3、冷却:煮成后,让温度降到80℃时,照常规磨制半成品细度不低于600目,随即装瓶罐,进行巴氏灭菌。
进一步的,保存3中盛果酱的容器最好选用玻璃的,并且事先要用开水煮5-10分钟消毒控干后使用,完全凉后放入冰箱冷藏,约可保存半个月到个月的时间。
进一步的,运输4应保存在0度左右的保鲜室运输,并且瓶底放置减震泡沫,防止路途颠簸导致果酱撒漏。
进一步的,通过取样检测通过随机检测抽取部分果酱,并送到检验分析室进行检验分析。
与现有技术相比,本发明的有益效果:本发明对本身果胶含量不够的水果添加了凝胶,从而保证了其本身的凝结性,并且通过巴氏灭菌对果酱进行消毒,保证了果酱的卫生,而通过多种水果按照比例添加,可以保证其口味,达到多种口味的果酱,提高了使用者的食欲,也增加了果酱的维生素含量,提高人体的免疫力,对女性消费者可以起到美容保颜的作用,给消费者的安全饮食与吸收都提供了有效的帮助。
最后应说明的是:以上所述仅为本发明的优选实例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。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 (6)
1.一种多口味的果酱制作方法,包括选料(1)、制作(2)、保存(3)和运输(4),其特征在于:所述选料(1)包括如下步骤:
(1)、选择当季的水果,水果中的果胶、果酸含量愈多,做成的果酱越好吃,可将多种水果安装个人口味比例选取,列如;桑葚60%草莓50%,桃子50%苹果50%,青果50%金果50%,葡萄40%菠萝40%,番茄40%芒果40%,橙子40%蔓越莓60%,橘子40%芦柑40%;
(2)、如果水果本身果胶含量不够,就必须另外添加凝胶,可以帮助水果凝结,以海藻胶为原料的果冻粉、吉利丁等最为合适,而果酸不足的水果,加些柠檬汁会使其风味更优,果胶含量高的水果:未成熟的苹果、柠檬、柑橘类、柿子,果胶含量中等的水果:蓝莓、红莓、黑莓等,果胶含量低的水果:红苹果、梨、草莓、猕猴桃、芒果等;
(3)、水果与糖的比例以2:1为最好,可以用白砂糖或麦芽糖作为糖分原料。
2.根据权利要求1所述的一种多口味的果酱制作方法,其特征在于,所述制作(2)步骤如下:
S1、洗料:水果彻底洗净,去皮去籽、切成果粒后,将水分擦干,不要用腐烂的水果,另外水果的重量是以去皮去核后为准;
S2、熬酱:分批加入糖熬煮,将水果中的水分煮掉,这过程会让果酱变得浓稠,煮果酱的锅最好是耐酸的,像蓝莓、山楂等不能用铁锅或铝锅煮,注意煮时不停搅拌,最好用木勺;
S3、冷却:煮成后,让温度降到80℃时,照常规磨制半成品细度不低于600目,随即装瓶罐,进行巴氏灭菌。
3.根据权利要求1所述的一种多口味的果酱制作方法,其特征在于,所述保存(3)中盛果酱的容器最好选用玻璃的,并且事先要用开水煮5-10分钟消毒控干后使用,完全凉后放入冰箱冷藏,约可保存半个月到1个月的时间。
4.根据权利要求1所述的一种多口味的果酱制作方法,其特征在于,所述运输(4)应保存在0度左右的保鲜室运输,并且瓶底放置减震泡沫,防止路途颠簸导致果酱撒漏。
5.根据权利要求1所述的一种多口味的果酱制作方法,其特征在于,通过取样检测通过随机检测抽取部分果酱,并送到检验分析室进行检验分析。
6.根据权利要求3所述的一种多口味的果酱制作方法,其特征在于,所述包装是通过自动包装机来进行。
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US20100215827A1 (en) * | 2008-07-01 | 2010-08-26 | Frederick Clifton Ross | Fruit Spread Composition |
CN103766682A (zh) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | 多味果酱及其制备方法 |
CN104273407A (zh) * | 2014-10-29 | 2015-01-14 | 苗娥 | 一种营养果酱及其制作方法 |
CN104543648A (zh) * | 2013-10-17 | 2015-04-29 | 青岛博研达工业技术研究所(普通合伙) | 一种多元营养果酱及其制作方法 |
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US20100215827A1 (en) * | 2008-07-01 | 2010-08-26 | Frederick Clifton Ross | Fruit Spread Composition |
CN103766682A (zh) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | 多味果酱及其制备方法 |
CN104543648A (zh) * | 2013-10-17 | 2015-04-29 | 青岛博研达工业技术研究所(普通合伙) | 一种多元营养果酱及其制作方法 |
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