CN108991449A - 乌饭子山楂果酱的制作工艺 - Google Patents
乌饭子山楂果酱的制作工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
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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
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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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Abstract
本发明公开了一种乌饭子山楂果酱的制作工艺，所述的乌饭子山楂果酱采用乌饭子、山楂为主要原料，经过原料预处理、破碎打浆、酶处理、调配、均质、脱气、浓缩、匀浆、罐装、灭菌贮藏等步骤制作而成。本发明在原料破碎打浆前将其进行蒸发水分，降低了原料内的水分含量，提高了新鲜原料内糖分的转化，改善成品乌饭子山楂果酱成品的口感，对原料浆液进行复合酶处理，大大提高了原料的利用效率，充分析出原料内的活性物质，提高原料的利用效率，在乌饭子山楂果酱浓缩前进行多次均质，改善了乌饭子山楂果酱的品质与口感，口感酸甜适口、酱体粘稠适度，具有安神止咳、促进消化等功效。
Description
技术领域
本发明涉及一种果酱的制作工艺，尤其是涉及一种乌饭子山楂果酱的制作工艺。
背景技术
乌饭子，原名：南烛，别名：染菽、乌饭树、米饭树、乌饭叶、捻子等，杜鹃花科、越桔属常绿灌木或小乔木，总状花序顶生和腋生，有多数花，序轴密被短柔毛稀无毛；熟时紫黑色，外面通常被短柔毛、稀无毛。花期6-7月，果期8-10月，味甘酸、性温，功能主治：安神止咳，主治心悸怔忡、夜不安眠，久咳。
目前，乌饭子的营养价值高，但味酸、涩，口感不佳，辅以山楂，加工成乌饭子山楂果酱，改善原料口感，同时也实现对原料的合理利用，提高其保健价值。
发明内容
本发明提供一种具有安神止咳的乌饭子山楂果酱的制作工艺，提高了乌饭子、山楂营养价值及经济价值、充分保留原料中的营养物质，提高原料的利用率。
本发明解决其技术问题所采取的技术方案是：
一种乌饭子山楂果酱的制作工艺，其特征在于，所述的制作工艺采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的乌饭子、山楂、沙枣、乌枣、鸡爪梨，清洗后滤干水分，将乌饭子、山楂、沙枣、乌枣、鸡爪梨分别去核切块制得乌饭子块、沙枣块、乌枣块、鸡爪梨块，取10kg乌饭子块、8kg山楂块、5kg沙枣块、3kg乌枣块、1kg鸡爪梨块混合均匀，制得混合原料，将混合原料平铺在烘干设备中，48℃条件下进行水分蒸发，含水量蒸发掉混合原料重的24%，即可；
②破碎打浆：向水分蒸发后的10kg混合原料中加入6kg的浓度为4%的维生素C溶液，在1400r/min的捣碎机中持续捣碎15min，制成原料浆液；
③酶处理：向10kg原料浆液中加入0.4kg的果胶酶、0.25kg的纤维素酶、3kg莲子汁、2kg的牛油果汁、1kg的沙棘汁、1kg的红薯汁、1kg的紫薯汁，混合均匀，温度控制为46℃，时间为3h；
④调配：向酶处理后的10kg原料浆液中加入4kg的蔗糖、2kg的树莓汁、2kg的红莓汁、2kg的番石榴汁、1kg的嘉宝果汁、1kg的金樱果汁、1kg的刺泡汁、0.7kg的苹果酸、0.05kg的海枣酸钠、0.03kg的淀粉、0.01kg的山梨酸钾、0.02kg的卡拉胶粉、0.02kg黄原胶粉进行混合，搅拌均匀，制得混合液；
⑤均质：将混合液均质处理，温度为71℃，均质压力为52Mpa，均质2次；
⑥脱气、浓缩：将均质后的混合液采用真空脱气机脱气，真空度在113千帕进行脱气20min，将脱气后的混合液倒入真空浓缩机内，在-0.9Mpa、温度为53℃下循环浓缩60min，浓缩至可溶性固形物含量达到71%时，制得刺玫秋梨浓缩物；
⑦匀浆、罐装：将乌饭子山楂浓缩物置于胶体磨中研磨13min，研磨4次后将乌饭子山楂浓缩物进行灌装，灌装温度为65℃，装罐后立即加盖密封；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用122℃的蒸汽杀菌25s，然后逐渐冷却，制得乌饭子山楂果酱，低温储藏。
有益效果：本发明在原料破碎打浆前将其进行蒸发水分，降低了原料内的水分含量，提高了新鲜原料内糖分的转化，改善成品乌饭子山楂果酱成品的口感，对原料浆液进行复合酶处理，大大提高了原料的利用效率，充分析出原料内的活性物质，提高原料的利用效率，在乌饭子山楂果酱浓缩前进行多次均质，改善了乌饭子山楂果酱的品质与口感，口感酸甜适口、酱体粘稠适度，具有安神止咳、促进消化等功效。
具体实施方式
实施例1：
一种乌饭子山楂果酱的制作工艺，其特征在于，所述的制作工艺采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的乌饭子、山楂、枇杷、海棠果，清洗后滤干水分，将乌饭子、山楂分别切块制得乌饭子块、山楂块，取10kg乌饭子块、6kg山楂块、2kg枇杷块、1kg海棠果块混合均匀，制得混合原料，将混合原料放入氯化钠浓度为11%、碳酸氢钠浓度为0.7%的混合溶液中浸泡40min，浸泡后取出将混合原料平铺烘干设备中在65℃恒温条件下进行水分蒸发，含水量蒸发掉混合原料重的27%，即可；
②破碎打浆：向水分蒸发后的10kg混合原料中加入7kg的浓度为4%的富硒水溶液、3kg的苹果汁、2kg山药汁、2kg罗汉果汁、1kg的番石榴汁、0.4kg的抗坏血酸钠，在1200r/min的捣碎机中持续捣碎20min，制成原料浆液；
③酶处理：向原料浆液中加入0.2kg的果胶酶、0.3kg的纤维素酶、2kg山茶花糜、2kg的牡丹花粉、1kg的醋栗汁、1kg的玫瑰果汁，混合均匀，温度控制为48℃，时间为3.5h；
④调配：向酶处理后的10kg原料浆液中加入4kg果葡糖浆、2kg的麦芽糖醇、2kg的牡丹花汁、1kg的枸杞汁、1kg的白果汁、1kg的黄金果汁、0.5kg的柠檬酸、0.5kg的苹果酸、0.06kg的柠檬酸钠、0.03kg的淀粉、0.02kg的山梨酸钾、0.01kg的羧甲基纤维素、0.01kg黄原胶粉进行混合，搅拌均匀，制得混合液；
⑤均质：将混合液均质处理，温度为73℃，均质压力为48Mpa，均质3次；
⑥脱气、浓缩：将均质后的混合液采用真空脱气机脱气，真空度在116千帕进行脱气23min，将脱气后的混合液倒入真空浓缩机内，在-0.7Mpa、温度为59℃下循环浓缩40min，浓缩至可溶性固形物含量达到73%时，制得刺玫秋梨浓缩物；
⑦匀浆、罐装：将乌饭子山楂浓缩物置于胶体磨中研磨10min，研磨3次后将乌饭子山楂浓缩物进行灌装，灌装温度为90℃，装罐后立即加盖密封；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用128℃的蒸汽杀菌16s，然后逐渐冷却，制得乌饭子山楂果酱，低温储藏。
实施例2：
一种乌饭子山楂果酱的制作工艺，其特征在于，所述的制作工艺采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的乌饭子、山楂、木瓜、软儿梨、牛油果，清洗后滤干水分，将乌饭子、山楂、木瓜、软儿梨、牛油果分别去核切块制得乌饭子块、山楂块、木瓜块、软儿梨块、牛油果块，取11kg乌饭子块、5kg山楂块、3kg木瓜块、1kg软儿梨块、1kg牛油果块混合均匀，制得混合原料，将混合原料放入质量分数为1.8%的亚硫酸氢钠溶液中进行护色处理10min，浸泡后用清水冲洗；
②破碎打浆：向护色处理后的10kg混合原料中加入7kg的浓度为46%的蜂蜜溶液、0.7kg的抗坏血酸钠，在1200r/min的捣碎机中持续捣碎30min，制成原料浆液；
③酶处理：向10kg原料浆液中加入2kg山茶花糜、2kg的牡丹花粉、0.4kg的果胶酶、0.1kg的纤维素酶，混合均匀，温度控制为50℃，时间为2.5h；
④调配：向酶处理后的10kg原料浆液中加入4.7kg果葡糖浆、3.8kg的麦芽糖醇、2.6kg的刺梨汁、2kg的羊奶果汁、1kg的牛蒡汁、1kg蓝莓汁、1kg的山药汁、1kg乌饭子汁、0.7kg的苹果酸、0.06kg的柠檬酸钠、0.01kg的山梨酸钾、0.04kg的羧甲基纤维素、0.03kg黄原胶粉、0.01kg卡拉胶粉进行混合，搅拌均匀，制得混合液；
⑤均质：将混合液均质处理，温度为75℃，均质压力为44Mpa，均质5次；
⑥脱气、浓缩：将均质后的混合液采用真空脱气机脱气，真空度在106千帕进行脱气28min，将脱气后的混合液倒入真空浓缩机内，在-0.9Mpa、温度为52℃下循环浓缩60min，浓缩至可溶性固形物含量达到77%时，制得刺玫秋梨浓缩物；
⑦匀浆、罐装：将乌饭子山楂浓缩物置于胶体磨中研磨14min，研磨4次后将乌饭子山楂浓缩物进行灌装，灌装温度为80℃，装罐后立即加盖密封；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用123℃的蒸汽杀菌14s，然后逐渐冷却，制得乌饭子山楂果酱，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)
1.一种乌饭子山楂果酱的制作工艺，其特征在于，采用以下步骤：
①原料预处理：挑选新鲜、完整、无病虫害的乌饭子、山楂、沙枣、乌枣、鸡爪梨，清洗后滤干水分，将乌饭子、山楂、沙枣、乌枣、鸡爪梨分别去核切块制得乌饭子块、沙枣块、乌枣块、鸡爪梨块，取10kg乌饭子块、8kg山楂块、5kg沙枣块、3kg乌枣块、1kg鸡爪梨块混合均匀，制得混合原料，将混合原料平铺在烘干设备中，48℃条件下进行水分蒸发，含水量蒸发掉混合原料重的24%，即可；
②破碎打浆：向水分蒸发后的10kg混合原料中加入6kg的浓度为4%的维生素C溶液，在1400r/min的捣碎机中持续捣碎15min，制成原料浆液；
③酶处理：向10kg原料浆液中加入0.4kg的果胶酶、0.25kg的纤维素酶、3kg莲子汁、2kg的牛油果汁、1kg的沙棘汁、1kg的红薯汁、1kg的紫薯汁，混合均匀，温度控制为46℃，时间为3h；
④调配：向酶处理后的10kg原料浆液中加入4kg的蔗糖、2kg的树莓汁、2kg的红莓汁、2kg的番石榴汁、1kg的嘉宝果汁、1kg的金樱果汁、1kg的刺泡汁、0.7kg的苹果酸、0.05kg的海枣酸钠、0.03kg的淀粉、0.01kg的山梨酸钾、0.02kg的卡拉胶粉、0.02kg黄原胶粉进行混合，搅拌均匀，制得混合液；
⑤均质：将混合液均质处理，温度为71℃，均质压力为52Mpa，均质2次；
⑥脱气、浓缩：将均质后的混合液采用真空脱气机脱气，真空度在113千帕进行脱气20min，将脱气后的混合液倒入真空浓缩机内，在-0.9Mpa、温度为53℃下循环浓缩60min，浓缩至可溶性固形物含量达到71%时，制得刺玫秋梨浓缩物；
⑦匀浆、罐装：将乌饭子山楂浓缩物置于胶体磨中研磨13min，研磨4次后将乌饭子山楂浓缩物进行灌装，灌装温度为65℃，装罐后立即加盖密封；
⑧灭菌：将装罐后的果酱罐放入杀菌箱内，用122℃的蒸汽杀菌25s，然后逐渐冷却，制得乌饭子山楂果酱，低温储藏。
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