CN108936490A - 一种金柑果果酱的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种金柑果果酱的制备方法，采用金柑果为主要原料，将金柑果进行挑选、清洗、打浆、酶处理、加糖、浓缩、罐装、灭菌、贮藏等步骤加工而成。采用本方法制备的金柑果果酱成品，经过果胶酶处理，可以使金柑果析出更多的营养物质，使果酱营养丰富也提高了金柑果的营养价值，果酱酸甜适口、粘稠适度，具有消食化痰、生津利咽等功效。
Description
技术领域
本发明涉及一种果酱的制备方法，尤其是涉及一种金柑果果酱的制备方法。
背景技术
金柑果，又名金橘、柑子、四季橘等，根据测定：每100克金柑果含水分81.1克，蛋白质0.9克，脂肪0.1克，膳食纤维1.1克，碳水化合物16.8克，灰分0.6克，胡萝卜素0.64毫克，硫胺素0.03毫克，核黄素0.05毫克，尼克酸0.4毫克，抗坏血酸56毫克，维生素E2.53毫克，钾138毫克，钠1.2毫克，钙61毫克，镁21毫克，锌1.3毫克，铁0.30毫克，磷15毫克，并含有有机酸、多种氨基酸等。果皮亦含丰富维生素C、松柏甙、丁香甙等。现有的金柑果除被鲜食外，被加工成果冻、蜜饯、饮料等食品或饮品，但以金柑果为主要原料，加工成的果酱调味品，市场上未见相关产品。
发明内容
本发明所要解决的技术问题是以金柑果为原料，采用原料打浆、酶处理、加糖、浓缩、罐装、灭菌等步骤加工生产，充分保留了原料中的营养物质，提供一种消食化痰、生津利咽的金柑果果酱的制备方法，提高了金柑果的经济价值。
本发明解决其技术问题所采取的技术方案是：
一种金柑果果酱的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的金柑果，清洗后切块处理，制得金柑果块，将金柑果块放入0.15%的维生素c溶液中进行护色处理9min，维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
B、打浆：向8kg护色后的金柑果块与2kg护色后的红毛丹中加入15kg的水进行打浆处理，制成金柑果果浆；
C、酶处理：向10kg的金柑果果浆中加入0.045kg的果胶酶，混合均匀，温度控制为42℃，时间为5小时，通过果胶酶的酶解，使金柑果析出更多的营养物质；
D、加糖：向酶处理后的混合果浆中加入1.1kg的果葡糖浆，果葡糖浆作为甜味剂，使果酱风味独特、回味悠长；
E、浓缩：将加入果葡糖浆后的果浆搅拌均匀后，放入夹层浓缩锅中，蒸汽加热浓缩20min，加入15g的黄原胶，继续浓缩20min，加入2.5g的山梨酸钾，再浓缩5min，酱体可溶性固形物为63%时停止浓缩，蒸汽浓缩，降低了浓缩时间，提高了果酱的品质；
F、罐装：浆液温度下降至83℃时罐装，罐装后立即密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用145℃的蒸汽杀菌18min，然后逐渐冷却，低温储藏。
有益效果：采用本方法制备的金柑果果酱成品，经过果胶酶处理，可以使金柑果析出更多的营养物质，使果酱营养丰富也提高了金柑果的营养价值，果酱酸甜适口、粘稠适度，具有消食化痰、生津利咽等功效。
具体实施方式
实施例1：
一种金柑果果酱的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的金柑果，清洗后切块处理，制得金柑果块，将金柑果块放入0.1%的维生素c溶液中进行护色处理10min，维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
B、打浆：向10kg护色后的金柑果块中加入10kg的水进行打浆处理，制成金柑果果浆；
C、酶处理：向10kg的金柑果果浆中加入0.04kg的果胶酶，混合均匀，温度控制为40℃，时间为6小时，通过果胶酶的酶解，使金柑果析出更多的营养物质；
D、加糖：向酶处理后的混合果浆中加入1kg的果糖，果糖作为甜味剂，不会提高食用者的血糖含量；
E、浓缩：将加入果糖后的果浆搅拌均匀后，放入夹层浓缩锅中，蒸汽加热浓缩20min，加入10g的黄原胶，继续浓缩20min，加入2g的山梨酸钾，再浓缩4min，酱体可溶性固形物为60%时停止浓缩，蒸汽浓缩，降低了浓缩时间，提高了果酱的品质；
F、罐装：浆液温度下降至80℃时罐装，罐装后立即密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用140℃的蒸汽杀菌20min，然后逐渐冷却，低温储藏。
实施例2：
一种金柑果果酱的制备方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的金柑果，清洗后切块处理，制得金柑果块，将金柑果块放入0.1-0.2%的维生素c溶液中进行护色处理8-10min；
B、打浆：向护色后的金柑果块中加入1-2倍重量的水进行打浆处理，制成金柑果果浆；
C、酶处理：向金柑果果浆中加入0.4-0.5%的果胶酶，混合均匀，温度控制为40-45℃，时间为4-6小时；
D、加糖：向酶处理后的混合果浆中加入10-12%果糖；
E、浓缩：将加入果糖后的果浆搅拌均匀后，放入夹层浓缩锅中，蒸汽加热浓缩20min，加入加糖后果浆重量0.1-0.2%的明胶，继续浓缩20min，加入加糖后果浆重量0.02-0.03%的山梨酸钾，再浓缩4-6min，酱体可溶性固形物为60-65%时停止浓缩；
F、罐装：浆液温度下降至80-85℃时罐装，罐装后立即密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用140-150℃的蒸汽杀菌15-20min，然后逐渐冷却，低温储藏。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种金柑果果酱的制备方法，其特征在于：采用以下步骤：
A、原料预处理：挑选成熟、无病虫害的金柑果，清洗后切块处理，制得金柑果块，将金柑果块放入0.15%的维生素c溶液中进行护色处理9min，维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
B、打浆：向8kg护色后的金柑果块与2kg护色后的红毛丹中加入15kg的水进行打浆处理，制成金柑果果浆；
C、酶处理：向10kg的金柑果果浆中加入0.045kg的果胶酶，混合均匀，温度控制为42℃，时间为5小时，通过果胶酶的酶解，使金柑果析出更多的营养物质；
D、加糖：向酶处理后的混合果浆中加入1.1kg的果葡糖浆，果葡糖浆作为甜味剂，使果酱风味独特、回味悠长；
E、浓缩：将加入果葡糖浆后的果浆搅拌均匀后，放入夹层浓缩锅中，蒸汽加热浓缩20min，加入15g的黄原胶，继续浓缩20min，加入2.5g的山梨酸钾，再浓缩5min，酱体可溶性固形物为63%时停止浓缩，蒸汽浓缩，降低了浓缩时间，提高了果酱的品质；
F、罐装：浆液温度下降至83℃时罐装，罐装后立即密封；
G、灭菌：将装罐后的果酱罐放入杀菌箱内，用145℃的蒸汽杀菌18min，然后逐渐冷却，低温储藏。
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| CN110800959A (zh) * | 2019-11-01 | 2020-02-18 | 俞颖波 | 一种金柑果酱 |
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| CN116138421A (zh) * | 2023-03-23 | 2023-05-23 | 广西冰客食品有限公司 | 一种沃柑果酱制备方法 |
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