CN109221576A - 一种水蜜桃果脯的制备方法 - Google Patents

一种水蜜桃果脯的制备方法 Download PDF

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CN109221576A
CN109221576A CN201810997028.5A CN201810997028A CN109221576A CN 109221576 A CN109221576 A CN 109221576A CN 201810997028 A CN201810997028 A CN 201810997028A CN 109221576 A CN109221576 A CN 109221576A
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honey peach
honey
preserved fruit
rock sugar
esterification
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张古权
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Tiane Pingchang Ecological Agriculture Co Ltd
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Tiane Pingchang Ecological Agriculture Co Ltd
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Priority to CN201810997028.5A priority Critical patent/CN109221576A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种水蜜桃果脯的制备方法,操作步骤:(1)按照重量份数比称取各组分,然后将水蜜桃烘干至含水量为49~53%;(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌30~40min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为47~48℃,真空度为0.07~0.09MPa反应50~60min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。本发明制备方法制备所得水蜜桃果脯外层鲜嫩,渗糖饱满且具有韧性,风味浓郁,口感细腻;在制备过程中加入酯化的变性淀粉能够有效的提高产品的韧性和口感,使得水蜜桃果脯更加鲜美。

Description

一种水蜜桃果脯的制备方法
技术领域
本发明涉及一种果脯的制备方法,特别涉及一种水蜜桃果脯的制备方法。
背景技术
水蜜桃(学名:Prunus persica、meltingfleshed peach):蔷薇科、桃属植物。南方品种群中肉质柔软多汁呈软溶质的一类品种,果实顶部平圆,熟后易剥皮,多粘核。属于球形可食用水果类,水蜜桃有美肤、清胃、润肺、祛痰等功效。它的蛋白质含量比苹果、葡萄高一倍,比梨子高七倍,铁的含量比苹果多三倍,比梨子多五倍,富含多种维生素,其中维生素C最高。刚熟的桃子硬而甜,熟透的桃子软而多汁。
公开于该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不应当被视为承认或以任何形式暗示该信息构成已为本领域一般技术人员所公知的现有技术。
发明内容
本发明针对现有技术的问题,发明一种水蜜桃果脯的制备方法,旨在得到一种风味浓郁、口感细腻、高含水蜜桃营养的水蜜桃果脯的制备方法。
为实现上述目的,本发明提供的技术方案如下:
一种水蜜桃果脯的制备方法,包含以下操作步骤:
(1)按照重量份数比称取以下组分:水蜜桃30~40份、冰糖碎末20~30份、山梨酸钾0.001~0.0012份、维生素C 0.01~0.02份、酯化玉米淀粉0.1~0.2份和蜂蜜0.03~0.05份,然后将水蜜桃烘干至含水量为49~53%;
(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌30~40min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为47~48℃,真空度为0.07~0.09MPa反应50~60min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。
优选的是,步骤(1)中所述的水蜜桃为取新鲜水蜜桃果,盐水浸泡5~10Min,洗净晾干后每个水蜜桃切成8片,去核。
优选的是,步骤(1)所述的冰糖碎末为将冰糖碾碎,然后过80~100目筛。
优选的是,步骤(1)中将水蜜桃在45~48℃烘干至含水量为49~53%。
与现有技术相比,本发明具有如下有益效果:
本发明制备方法制备所得水蜜桃果脯外层鲜嫩,渗糖饱满且具有韧性,风味浓郁,口感细腻;在制备过程中加入酯化的变性淀粉能够有效的提高产品的韧性和口感,使得水蜜桃果脯更加鲜美。
具体实施方式
下面结合具体实施方式进行详细描述,但应当理解本发明的保护范围并不受具体实施方式的限制。实施例中采用的山梨酸钾、维生素C、酯化玉米淀粉(变性淀粉)、冰糖、蜂蜜(荔枝蜂蜜)皆为市售所得,采用的水蜜桃为采用广西农科院园艺所栽培所得南蜜一号,外表无病虫害、无霉变。
实施例1
一种水蜜桃果脯的制备方法,操作步骤如下:
(1)取新鲜水蜜桃果,盐水浸泡5Min,洗净晾干后每个水蜜桃切成8片,去核,备用;将冰糖碾碎,然后过80目筛,备用;以kg为单位称取以下组分:上述备用的水蜜桃30kg、上述备用的冰糖碎末20kg、山梨酸钾0.001kg、维生素C 0.01kg、酯化玉米淀粉0.1kg和蜂蜜0.03kg,然后将水蜜桃在45℃烘干至含水量为53%;
(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌30min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为47℃,真空度为0.09MPa反应60min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。
实施例2
一种水蜜桃果脯的制备方法,操作步骤如下:
(1)取新鲜水蜜桃果,盐水浸泡10Min,洗净晾干后每个水蜜桃切成8片,去核,备用;将冰糖碾碎,然后过100目筛,备用;以kg为单位称取以下组分:上述备用的水蜜桃40kg、上述备用的冰糖碎末30kg、山梨酸钾0.0012kg、维生素C 0.02kg、酯化玉米淀粉0.2kg和蜂蜜0.05kg,然后将水蜜桃在48℃烘干至含水量为49%;
(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌40min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为48℃,真空度为0.09MPa反应50min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。
实施例3
一种水蜜桃果脯的制备方法,操作步骤如下:
(1)取新鲜水蜜桃果,盐水浸泡8Min,洗净晾干后每个水蜜桃切成8片,去核,备用;将冰糖碾碎,然后过90目筛,备用;以kg为单位称取以下组分:上述备用的水蜜桃35kg、上述备用的冰糖碎末25kg、山梨酸钾0.0011kg、维生素C 0.015kg、酯化玉米淀粉0.15kg和蜂蜜0.04kg,然后将水蜜桃在46℃烘干至含水量为51%;
(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌35min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为47℃,真空度为0.08MPa反应55min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。
前述对本发明的具体示例性实施方案的描述是为了说明和例证的目的。这些描述并非想将本发明限定为所公开的精确形式,并且很显然,根据上述教导,可以进行很多改变和变化。对示例性实施例进行选择和描述的目的在于解释本发明的特定原理及其实际应用,从而使得本领域的技术人员能够实现并利用本发明的各种不同的示例性实施方案以及各种不同的选择和改变。本发明的范围意在由权利要求书及其等同形式所限定。

Claims (4)

1.一种水蜜桃果脯的制备方法,其特征在于,包含以下操作步骤:
(1)按照重量份数比称取以下组分:水蜜桃30~40份、冰糖碎末20~30份、山梨酸钾0.001~0.0012份、维生素C 0.01~0.02份、酯化玉米淀粉0.1~0.2份和蜂蜜0.03~0.05份,然后将水蜜桃烘干至含水量为49~53%;
(2)向步骤(1)中烘干后所得水蜜桃中加入冰糖碎末混合搅拌30~40min,然后再加入山梨酸钾、维生素C、酯化玉米淀粉混合,保持温度为47~48℃,真空度为0.07~0.09MPa反应50~60min,反应结束后再加入蜂蜜混合,即得水蜜桃果脯。
2.根据权利要求1所述的制备方法,其特征在于:步骤(1)中所述的水蜜桃为取新鲜水蜜桃果,盐水浸泡5~10Min,洗净晾干后每个水蜜桃切成8片,去核。
3.根据权利要求1所述的制备方法,其特征在于:步骤(1)所述的冰糖碎末为将冰糖碾碎,然后过80~100目筛。
4.根据权利要求1所述的制备方法,其特征在于:步骤(1)中将水蜜桃在45~48℃烘干至含水量为49~53%。
CN201810997028.5A 2018-08-29 2018-08-29 一种水蜜桃果脯的制备方法 Pending CN109221576A (zh)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104824501A (zh) * 2015-04-22 2015-08-12 芜湖市好亦快食品有限公司三山分公司 一种水蜜桃风味的蜂蜜干粉及其制备方法
CN105211468A (zh) * 2015-09-24 2016-01-06 张爱丽 一种芒果果脯
CN107691748A (zh) * 2017-10-18 2018-02-16 灵川县海洋乡欣源食品有限公司 一种芒果果脯及其制备方法
CN107811100A (zh) * 2017-11-27 2018-03-20 广西北流市红日紫砂陶瓷厂 一种水蜜桃果脯的制作方法
CN108041237A (zh) * 2017-12-15 2018-05-18 林侨山 一种水蜜桃果脯
CN108056211A (zh) * 2017-12-15 2018-05-22 林侨山 一种水蜜桃果脯及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104824501A (zh) * 2015-04-22 2015-08-12 芜湖市好亦快食品有限公司三山分公司 一种水蜜桃风味的蜂蜜干粉及其制备方法
CN105211468A (zh) * 2015-09-24 2016-01-06 张爱丽 一种芒果果脯
CN107691748A (zh) * 2017-10-18 2018-02-16 灵川县海洋乡欣源食品有限公司 一种芒果果脯及其制备方法
CN107811100A (zh) * 2017-11-27 2018-03-20 广西北流市红日紫砂陶瓷厂 一种水蜜桃果脯的制作方法
CN108041237A (zh) * 2017-12-15 2018-05-18 林侨山 一种水蜜桃果脯
CN108056211A (zh) * 2017-12-15 2018-05-22 林侨山 一种水蜜桃果脯及其制备方法

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