CN109043426A - 一种拐枣果酱的加工方法 - Google Patents
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
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Classifications
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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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
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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
- 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
本发明公开了一种拐枣果酱的加工方法，其特征在于采用拐枣为主要原料，将拐枣进行挑选、清洗、打浆、酶处理、加糖、浓缩、罐装、灭菌、贮藏等步骤加工而成。采用本发明生产出来的拐枣果酱，通过果胶酶处理，可以使拐枣分解更多的营养物质，提高了拐枣的营养价值，果酱酸甜适口、粘稠适度，可醒酒安神、促进消化。
Description
技术领域
本发明涉及一种果酱的加工方法，尤其是涉及一种拐枣果酱的加工方法。
背景技术
拐枣，又叫万寿果、龙爪、金钩梨等，为鼠李科枳椇属落叶乔木，拐枣味甘、性平、无毒，拐枣有很高的营养价值，拐枣含有多种维生素和18种人体必需的氨基酸，还含铁、磷、钙、铜、锰、锌等营养微量元素和一些生物碱。据科研部门分析测定，每百克拐枣肉质梗中含粗脂肪74毫克、粗蛋白3.07毫克、总酸345.8毫克、维生素C16.29毫克。具有醒酒安神、通利二便、祛风通络、止渴除烦、生津止渴等保健作用。现有的拐枣被加工成营养粉、茶、饮料、酒等食品或饮品，但以拐枣为主要原料，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拐枣为原料，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，提供一种拐枣果酱的加工方法，提高了拐枣利用率。
本发明解决其技术问题所采取的技术方案是：一种拐枣果酱的加工方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的拐枣、沙梨，清洗后切块处理，便于打浆；
B、打浆：取7kg拐枣块与3kg的沙梨块混合，进行打浆处理，制成拐枣果浆；
C、酶处理：向10kg的拐枣果浆中加入45g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，使拐枣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，使果酱味道可口、回味悠长；
E、浓缩：将加入果糖后的果浆搅拌均匀后，取10kg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出锅装罐，蒸汽浓缩，降低了浓缩时间；
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：采用本发明生产出来的拐枣果酱，通过果胶酶处理，可以使拐枣分解更多的营养物质，提高了拐枣的营养价值，果酱酸甜适口、粘稠适度，可醒酒安神、促进消化。
具体实施方式
实施例1：一种拐枣果酱的加工方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的拐枣，清洗后切块处理，便于打浆；
B、打浆：将切块后的拐枣进行打浆处理，制成拐枣果浆；
C、酶处理：向10kg的拐枣果浆中加入40g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，使拐枣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，使果酱味道可口；
E、浓缩：将加入果糖后的果浆搅拌均匀后，取10kg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出锅装罐，蒸汽浓缩，降低了浓缩时间；
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2：一种拐枣果酱的加工方法，按如下步骤进行：
A、原料预处理：挑选成熟、无病虫害的拐枣、树莓，清洗后切块处理，便于打浆；
B、打浆：取8kg拐枣块与2kg的树莓混合，进行打浆处理，制成拐枣果浆；
C、酶处理：向10kg的拐枣果浆中加入50g的果胶酶，混合均匀，温度控制为45℃，时间为4小时，通过果胶酶的酶解，使拐枣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1.2kg的饴糖，饴糖作为甜味剂，使果酱酸甜可口；
E、浓缩：将加入果糖后的果浆搅拌均匀后，取10kg放入夹层浓缩锅中，蒸汽加热浓缩20min，加入20g的黄原胶，继续浓缩20min，加入3g的山梨酸钾，再浓缩6min出锅装罐，蒸汽浓缩，降低了浓缩时间；
F、罐装：浆液温度下降至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150℃的蒸汽杀菌15min，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)
1.一种拐枣果酱的加工方法，其特征在于，采用以下步骤：
A、原料预处理：挑选成熟、无病虫害的拐枣、沙梨，清洗后切块处理，便于打浆；
B、打浆：取7kg拐枣块与3kg的沙梨块混合，进行打浆处理，制成拐枣果浆；
C、酶处理：向10kg的拐枣果浆中加入45g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，使拐枣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，使果酱味道可口、回味悠长；
E、浓缩：将加入果糖后的果浆搅拌均匀后，取10kg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出锅装罐，蒸汽浓缩，降低了浓缩时间；
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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794431A (zh) * | 2022-01-28 | 2022-07-29 | 百色学院 | 一种红枣-梨低糖型复合果酱的制作方法 |
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| CN114794431A (zh) * | 2022-01-28 | 2022-07-29 | 百色学院 | 一种红枣-梨低糖型复合果酱的制作方法 |
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