CN108771198A - 一种玫瑰花酱的生产方法 - Google Patents
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Abstract
本发明涉及酱生产技术,具体涉及一种玫瑰花酱的生产方法,包括以下步骤:A:将构树皮、陈皮混合,加水熬制,过滤,得果皮液;B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后制成玫瑰花浆,加复合酶低温酶解,再加复合发酵菌低温发酵,后加保鲜剂,得发酵型玫瑰花浆;D:取红糖熬制成糖浆,取60%的糖浆加入果皮液混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵;本发明生产的玫瑰花酱具有良好的防潮性能,工艺简单,生产周期缩短,最大程度的保留了玫瑰花颜色、香气和花青素活性。
Description
技术领域
本发明涉及酱生产技术,具体涉及一种玫瑰花酱的生产方法。
背景技术
玫瑰为蔷薇科蔷薇属的多年生常绿或落叶灌木,其香气浓郁,花色鲜艳,品种繁多,是一种集观赏、医药、食品和日用化工等价值于一身的植物资源;其花瓣含有多种天然活性成分,如玫瑰精油、花青素、黄酮类、维生素等。
玫瑰花酱以玫瑰花制成,含有多种活性成分,具有疏肝醒脾之功能;但传统玫瑰花酱是将玫瑰花瓣用糖腌制而成的,造成以下缺陷:一、花瓣中蔗糖易结晶析出导致甜味过浓、易吸湿发霉,缩短保质期;二、产品制作周期长,一般要1~2个月;三、对玫瑰花颜色和香气破坏很大,使得花青素活性降低。
专利号CN201310442348.1公开了一种玫瑰花酱的生产工艺,包括制备玫瑰原料、利用制备的玫瑰原料制作玫瑰花酱,制备玫瑰原料时,第一步,获取玫瑰花瓣,第二步,去除杂质,第三步,装入食品用塑料袋,第四步,压紧缝隙抽真空封口,第五步,使食品用塑料袋中的物料中心温度下降到不高于-18℃进行保存,制得玫瑰原料。本发明采用真空冷冻的方式制备玫瑰原料,可减少现有技术在制备玫瑰原料时对玫瑰花颜色、香气等的破坏很大。制得的玫瑰原料的花青素的活性高,营养价值高。经试验证明,经过冷冻处理的玫瑰花可以贮存12个月以上,期间可以根据市场销售和生产计划进行玫瑰花酱生产。
又如专利号CN201610798564.3,公开了一种奇亚籽玫瑰花草莓功能型低糖果酱及其制备方法,将新鲜草莓去除果蒂、萼片、腐烂果以及杂质,并清洗;将清洗后的草莓切丁,再用氯化钙做硬化处理;将硬化处理后的草莓丁与浓缩苹果汁混合,高温熬煮,然后添加奇亚籽、玫瑰花以及针叶樱桃粉,高温熬煮,得到混合物;将混合物熬煮至目标糖度时搅拌下添加料液B、料液C以及料液D,混合均匀后,继续熬煮,直至糖度为目标糖度时停止熬煮;高温灌装、杀菌后分段冷却,冷藏,得到奇亚籽玫瑰花草莓功能型低糖果酱。本产品无白砂糖、无任何甜味剂添加,其甜度全部来自于果肉和果汁;酸甜适中,具有良好的风味和口感,凝胶性良好,货架期可达1年。
但现有技术均难以有效地、同时、低成本地解决上述传统玫瑰花酱的缺陷。
发明内容
本发明为解决上述技术问题,本发明提供了一种玫瑰花酱的生产方法。
具体按照以下技术方案实现:
本发明提供了一种玫瑰花酱的生产方法,包括以下步骤:
A:将构树皮、陈皮混合,加8-10倍水,文火熬制30-35min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加入玫瑰花粉质量3-5倍的水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.2-0.6%的复合酶,低温酶解5-7h,再接种玫瑰花浆质量0.35-0.9%的复合发酵菌,低温发酵5-7h,然后向玫瑰花浆中加入其质量5-8%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成45-50%的糖浆,取60%的糖浆加入步骤A所得物混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵5-7d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱。
上述方法中,所述玫瑰花酱以重量份计包括:构树皮7-11份、陈皮2-7份、芦荟15-20份、秋葵4-16份、蕨菜1-4份、玫瑰花瓣75-83份、维生素E4-9份、红糖6-9份。
上述方法中,所述复合酶由如下重量份组分组成:果胶酶7-10份、纤维素酶3-6份、溶壁酶2-9份、蛋白酶5-8份。
上述方法中,所述复合发酵菌由如下重量份组分组成:纳豆菌2-5份、香菇菌8-15份、红茶菌10-17份。
上述方法中,所述低温酶解,其温度为8-15℃。
上述方法中,所述低温发酵,其温度为5-15℃。
上述方法中,所述保鲜剂由如下重量份组分组成:壳聚糖11-15份、羧甲基纤维素钠7-10份、二氧化钛1-4份、卡拉胶25-28份。
本发明的有益效果在于:
本发明生产的玫瑰花酱具有良好的防潮性能,保质期高达年之久,工艺简单,产品生产周期缩短,生产时间不超过1个月,最大程度的保留了玫瑰花颜色、香气和花青素活性,提升了玫瑰花酱的感官性能,口感细腻顺滑、无砂砾感,花香味浓郁,呈紫红色,甜味适中。
本发明将玫瑰花瓣进行超微粉磨,改善了玫瑰花浆的细腻性、分散性。
本发明利用维生素E、果胶酶、纤维素酶、溶壁酶、蛋白酶对玫瑰花瓣进行酶解处理,使得细胞壁被破坏,同时分解了大分子物质,有助于花青素的提取,还减少了蔗糖含量,有助于缩短发酵时间。
本发明将酶解后的玫瑰花瓣采用纳豆菌、香菇菌、红茶菌处理,有助于提高发酵效率,使得玫瑰花原有的色泽和芬芳得以最大程度保留,进而使得花酱口感顺滑、滋味醇厚、香气浓郁。
本发明以壳聚糖、羧甲基纤维素钠、二氧化钛、卡拉胶作为保鲜剂处理花浆,对花浆起到了护色作用,还有助于分散热量,防止香气、花青素被破坏,并且还改善了花酱的凝胶性能和吸湿性能。
本发明将糖浆与构树皮、陈皮的提取物混合,改善了黄酮类物质、陈皮素的含量及分散情况,可防止玫瑰花瓣颜色和香气被破坏及花青素活性降低现象,并且将其作为发酵底物,依次加入玫瑰花浆、剩余糖浆,使得糖浆、花浆因重力作用而缓慢渗透,有效抑制蔗糖结晶和糖浆糊化,还利用分子间挤压和摩擦作用,改善了营养物质的分散性能,进而改善了花酱的感官性能和均匀性。
本发明利用芦荟、秋葵、蕨菜制成膏,作为自然发酵过程中的表层密封物质,有助于防止杂菌污染,并且芦荟、秋葵、蕨菜制成的膏具有吸附物质和营养成分,使得自然发酵后期阶段,因花浆等其他成分无法供应微生物生存时,向膏状物进行转移,有助于杀菌,并且还防止了杀菌热量破坏花青素、芬芳物质,有效防止了玫瑰花酱变色现象,保证了玫瑰花酱的风味。
本发明采用低温酶解和低温发酵处理花瓣,有助于防止花青素和芬芳物质被破坏,同时还有利于微生物作用,进而改善玫瑰花酱的营养价值,使其具有健胃消食、增强免疫力的保健功效。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,但本发明并不局限于这些实施方式,任何在本实施例基本精神上的改进或代替,仍属于本发明权利要求所要求保护的范围。
实施例1
本实施例提供了一种玫瑰花酱的生产方法,包括以下步骤:
A:将构树皮、陈皮混合,加10倍水,文火熬制35min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加入玫瑰花粉质量5倍的水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.6%的复合酶,于15℃条件下低温酶解7h,再接种玫瑰花浆质量0.9%的复合发酵菌,于15℃条件下低温发酵7h,然后向玫瑰花浆中加入其质量5-8%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成50%的糖浆,取60%的糖浆加入步骤A所得物混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵7d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱;
上述方法中,所述玫瑰花酱包括:构树皮11kg、陈皮7kg、芦荟20kg、秋葵16kg、蕨菜4kg、玫瑰花瓣83kg、维生素E9kg、红糖9kg;
上述方法中,所述复合酶由如下组分组成:果胶酶10kg、纤维素酶6kg、溶壁酶9kg、蛋白酶8kg;
上述方法中,所述复合发酵菌由如下组分组成:纳豆菌5kg、香菇菌15kg、红茶菌17kg;
上述方法中,所述保鲜剂由如下组分组成:壳聚糖15kg、羧甲基纤维素钠10kg、二氧化钛4kg、卡拉胶28kg。
实施例2
本实施例提供了一种玫瑰花酱的生产方法,包括以下步骤:
A:将构树皮、陈皮混合,加8倍水,文火熬制30min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加入玫瑰花粉质量3倍的水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.2%的复合酶,于8℃条件下低温酶解5h,再接种玫瑰花浆质量0.35%的复合发酵菌,于5℃条件下低温发酵5h,然后向玫瑰花浆中加入其质量5%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成45%的糖浆,取60%的糖浆加入步骤A所得物混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵5d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱;
上述方法中,所述玫瑰花酱包括:构树皮7kg、陈皮2kg、芦荟15kg、秋葵4kg、蕨菜1kg、玫瑰花瓣75kg、维生素E4kg、红糖6kg;
上述方法中,所述复合酶由如下组分组成:果胶酶7kg、纤维素酶3kg、溶壁酶2kg、蛋白酶5kg;
上述方法中,所述复合发酵菌由如下组分组成:纳豆菌2kg、香菇菌8kg、红茶菌10kg;
上述方法中,所述保鲜剂由如下组分组成:壳聚糖11kg、羧甲基纤维素钠7kg、二氧化钛1kg、卡拉胶25kg。
实施例3
本实施例提供了一种玫瑰花酱的生产方法,包括以下步骤:
A:将构树皮、陈皮混合,加9倍水,文火熬制32min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加入玫瑰花粉质量4倍的水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.4%的复合酶,于10℃条件下低温酶解6,再接种玫瑰花浆质量0.55%的复合发酵菌,于10℃条件下低温发酵6h,然后向玫瑰花浆中加入其质量6.5%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成48%的糖浆,取60%的糖浆加入步骤A所得物混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵6d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱;
上述方法中,所述玫瑰花酱包括:构树皮8.8kg、陈皮5kg、芦荟17kg、秋葵10kg、蕨菜2.6kg、玫瑰花瓣79kg、维生素E6.3kg、红糖7.6kg;
上述方法中,所述复合酶由如下组分组成:果胶酶8.5kg、纤维素酶4.5kg、溶壁酶6kg、蛋白酶6kg;
上述方法中,所述复合发酵菌由如下组分组成:纳豆菌3g、香菇菌12kg、红茶菌15kg;
上述方法中,所述保鲜剂由如下组分组成:壳聚糖13kg、羧甲基纤维素钠8kg、二氧化钛3kg、卡拉胶27kg。
对比例1
本对比例提供了一种玫瑰花酱的生产方法,包括以下步骤:
A:将构树皮、陈皮混合,加9倍水,文火熬制32min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加入玫瑰花粉质量4倍的水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.4%的复合酶,于10℃条件下低温酶解6h,再接种玫瑰花浆质量0.55%的复合发酵菌,于10℃条件下低温发酵6h,然后向玫瑰花浆中加入其质量6.5%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成48%的糖浆,将步骤B所得物作发酵底物,再加入发酵型玫瑰花浆、取60%的糖浆加入步骤A所得物混合均匀后加入发酵容器内作表面层物,自然发酵6d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱;
上述方法中,所述玫瑰花酱包括:构树皮8.8kg、陈皮5kg、芦荟17kg、秋葵10kg、蕨菜2.6kg、玫瑰花瓣79kg、维生素E6.3kg、红糖7.6kg;
上述方法中,所述复合酶由如下组分组成:果胶酶8.5kg、纤维素酶4.5kg、溶壁酶6kg、蛋白酶6kg;
上述方法中,所述复合发酵菌由如下组分组成:纳豆菌3g、香菇菌12kg、红茶菌15kg;
上述方法中,所述保鲜剂由如下组分组成:壳聚糖13kg、羧甲基纤维素钠8kg、二氧化钛3kg、卡拉胶27kg。
将实施例1-实施例3及对比例1进行感官性能比对,其结果如表1:
Claims (7)
1.一种玫瑰花酱的生产方法,其特征在于,包括以下步骤:
A:将构树皮、陈皮混合,加8-10倍水,文火熬制30-35min,过滤,得果皮液;
B:将芦荟、秋葵、蕨菜混合打浆,过滤,所得浆液置于锅中,文火熬制成膏,备用;
C:取玫瑰花瓣经热风烘干后进行超微粉碎,然后向玫瑰花粉中加水、维生素E,搅拌玫瑰花浆,接种玫瑰花浆质量0.2-0.6%的复合酶,低温酶解5-7h,再接种玫瑰花浆质量0.35-0.9%的复合发酵菌,低温发酵5-7h,然后向玫瑰花浆中加入其质量5-8%的保鲜剂,得发酵型玫瑰花浆;
D:取红糖熬制成45-50%的糖浆,取60%的糖浆加入步骤A所得物混合均匀,置于发酵容器内作底物,依次加入发酵型玫瑰花浆、剩余糖浆后,再加入步骤B所得物作表面层物,自然发酵5-7d,经装罐、杀菌、真空冷冻后,即得玫瑰花酱。
2.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述玫瑰花酱以重量份计包括:构树皮7-11份、陈皮2-7份、芦荟15-20份、秋葵4-16份、蕨菜1-4份、玫瑰花瓣75-83份、维生素E4-9份、红糖6-9份。
3.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述复合酶由如下重量份组分组成:果胶酶7-10份、纤维素酶3-6份、溶壁酶2-9份、蛋白酶5-8份。
4.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述复合发酵菌由如下重量份组分组成:纳豆菌2-5份、香菇菌8-15份、红茶菌10-17份。
5.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述低温酶解,其温度为8-15℃。
6.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述低温发酵,其温度为5-15℃。
7.如权利要求1所述的玫瑰花酱的生产方法,其特征在于,所述保鲜剂由如下重量份组分组成:壳聚糖11-15份、羧甲基纤维素钠7-10份、二氧化钛1-4份、卡拉胶25-28份。
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