CN109329820A - 一种葡萄皮果酱的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开一种葡萄皮果酱的制作方法,采用真空腌制的方法,其温度低,时间短,成品的风味和色泽远远超过传统的糖渍法。生姜与红糖的加入中和了葡萄皮的凉性,克服了葡萄皮不适宜脾胃虚弱的人食用的缺点,增加了营养成分与保健功效。含量较多的蜂蜜不仅可以中和葡萄皮的苦涩与姜的辛辣,使得成品的口感更好;另外蜂蜜的粘稠质地可使得整个葡萄皮果酱更加粘稠,性态较佳,无需加入传统的固化剂或者粘稠剂,更加健康;蜂蜜营养丰富,润肠通便克服了葡萄皮与姜不适宜便秘人群食用的缺点,其与葡萄皮、姜、红糖配合使得营养价值更加丰富、保健功效更加全面,适宜人群更加广泛。
Description
技术领域
本发明属于葡萄制品技术领域,具体涉及一种葡萄皮果酱的制作方法。
背景技术
果酱是把水果、糖及酸度调节剂混合后,熬制成的凝胶物质,也叫果子酱,制作果酱是长时间保存水果的一种方法。主要用来涂抹于面包或吐司上食用,不论草莓、蓝莓、葡萄、玫瑰等小型果实,或李、橙、苹果、桃等大型果实切小后,均可制成果酱,我国是葡萄生产大国,其中大部份都用于酿酒,葡萄果皮中含有丰富的花青素,但由于其酸涩难嚼,几乎无人食用。另外葡萄皮具有很好的保健功能,如补充营养、抗病毒、抗癌、抗衰老、保护心血管、补血、改善睡眠、保护眼睛等诸多好处,所以将葡萄皮做成果酱是适宜多数人的保健佳品,但是葡萄不适宜便秘人群食用;脾胃虚寒人群多吃容易导致腹泻。
发明内容
发明目的:针对葡萄本身性质存在的不足,本发明的目的是提供一种适宜便秘人群以及脾胃虚寒人群食用的葡萄皮果酱的制作方法。
技术方案:为了实现上述发明目的,本发明采用的技术方案如下:一种葡萄皮果酱的制作方法,包括以下步骤:
1)将葡萄皮放置盐水中清洗、晾干;
2)将葡萄皮用打碎机打碎得到葡萄皮浆;
3)向每L葡萄皮浆中加入30-50g红糖、0.1-0.13g柠檬酸,在真空度为0.23-0.25Mpa的真空腌制罐中腌渍50-80min;
3)腌渍后接种葡萄皮浆重量0.2-0.5%的红曲霉,在28℃、200r/min的旋转摇床上震荡培养30-40小时;
4)向葡萄皮浆中加入50-100g姜膏或姜粉、茶多酚1-1.5g、亚硫酸钠0.02-0.024g、儿茶素0.015-0.02g,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min;
5)搅拌后放入均质机中在75-78℃、25-30Mpa下均质;
6)均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min;
7)巴氏杀菌后在真空度为0.23-0.25Mpa下降温至30-40℃,然后注入50-100g蜂蜜后翻转倒置10-24小时后灌装。
进一步地,步骤1)中所述盐水为氯化钠与水的组合,其比重为1:100,将葡萄皮放置在盐水中浸泡2-3小时后清洗、晾干。
进一步地,步骤4)中所述的姜膏的制作方法为:将鲜姜打碎后过滤得到姜汁,将姜汁隔水加热至100-120℃熬煮至水分含量为30-40%的粘稠状态。
进一步地,步骤4)中所述的姜粉的制作方法为:将鲜姜切片、晾干,晾干后用打碎机打碎得粗姜粉,然后用80-100目的筛子过滤得姜粉。
进一步地,步骤3)中先将每L葡萄皮浆与0.1-0.13g柠檬酸混合,然后在真空腌制罐中底部铺设一层红糖,再将混合后的葡萄皮浆铺设在红糖上,然后再在葡萄皮浆上铺设一层红糖,依次铺设直至完成后关闭真空腌制罐,抽真空至0.23-0.25Mpa并同时对真空腌制罐加热至60-70℃腌渍50-80min。
进一步地,步骤7)中蜂蜜为桂花蜜、龙眼蜜、荆条蜜、洋槐蜜、枣花蜜、椴树蜜、益母草蜜、枸杞蜜、黄连蜜中的一种或几种的组合。
有益效果:与现有技术相比,本发明具有以下优点:本发明采用真空腌制的方法,其温度低,时间短,成品的风味和色泽远远超过传统的糖渍方法。生姜与红糖的加入中和了葡萄皮的凉性,克服了葡萄皮不适宜脾胃虚弱的人食用的缺点,增加了营养成分与保健功效。含量较多的蜂蜜不仅可以中和葡萄皮的苦涩与姜的辛辣,使得成品的口感更好;另外蜂蜜的粘稠质地可使得整个葡萄皮果酱更加粘稠,性态较佳,无需加入传统的固化剂或者粘稠剂,更加健康;蜂蜜营养丰富,润肠通便克服了葡萄皮与姜不适宜便秘人群食用的缺点,其与葡萄皮、姜、红糖配合使得营养价值更加丰富、保健功效更加全面,适宜人群更加广泛。
具体实施方式
下面对本发明作进一步阐明。
一种葡萄皮果酱的制作方法,包括以下步骤:
1)将葡萄皮放置盐水中清洗、晾干;所述盐水为氯化钠与水的组合,其比重为1:100,将葡萄皮放置在盐水中浸泡2-3小时后清洗、晾干,可将葡萄皮上的杂质、虫卵去除,有效去除农药残留,低浓度的盐水不会使葡萄皮的细胞壁破裂,使得细胞液流入水中造成营养的流失。
2)将葡萄皮用打碎机打碎得到葡萄皮浆;
3)向每L葡萄皮浆中加入30-50g红糖、0.1-0.13g柠檬酸,在真空度为0.23-0.25Mpa的真空腌制罐中腌渍50-80min;
3)腌渍后接种葡萄皮浆重量0.2-0.5%的红曲霉,在28℃、200r/min的旋转摇床上震荡培养30-40小时;
4)向葡萄皮浆中加入50-100g姜膏或姜粉、茶多酚1-1.5g、亚硫酸钠0.02-0.024g、儿茶素0.015-0.02g,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min;
5)搅拌后放入均质机中在75-78℃、25-30Mpa下均质;
6)均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min;
7)巴氏杀菌后在真空度为0.23-0.25Mpa下降温至30-40℃,然后注入50-100g蜂蜜后翻转倒置10-24小时后灌装。
步骤4)中的姜膏或姜粉可以选用现有的姜膏或姜粉,也可单独制作,其制作工艺简单,可大大降低原料成本。
步骤4)中所述的姜膏的制作方法为:将鲜姜打碎后过滤得到姜汁,将姜汁隔水加热至100-120℃熬煮水分含量为30-40%的粘稠状态即可。
步骤4)中所述的姜粉的制作方法为:将鲜姜切片、晾干,晾干后用打碎机打碎得粗姜粉,然后用80-100目的筛子过滤得姜粉。
姜作为一味中药,其味辛、性微温,归肺、脾、胃经。具有增进食欲、促消化、活血驱寒、杀菌的作用,与葡萄皮配合可中和葡萄皮的凉性,克服葡萄皮不适宜脾胃虚弱的人食用的缺点;生姜的杀菌作用与葡萄皮配合更加增加了其杀菌解毒的作用,而红糖性温、味甘、入脾,红糖的作用有益气补血、健脾暖胃、缓中止痛、活血化淤。红糖与姜的配合是公知的女性保健良方,而葡萄皮的抗衰老、补血、抗氧化的功效对女性益处多多,三者的结合使得本发明的葡萄皮果酱成为了女性的保健佳品。
步骤3)中先将每L葡萄皮浆与0.1-0.13g柠檬酸混合,然后在真空腌制罐中底部铺设一层红糖,再将混合后的葡萄皮浆铺设在红糖上,然后再在葡萄皮浆上铺设一层红糖,依次铺设直至完成后关闭真空腌制罐,抽真空至0.23-0.25Mpa并同时对真空腌制罐加热至60-70℃腌渍50-80min。由于罐内压力降低,果实组织中含有的气体外逸,糖水进入水果组织,占据逸出气体原先占有的空间,因而缩短糖渍时间。
传统的糖渍的用高浓度糖浆保藏果蔬的方法。其特点是能基本保持果蔬原有的形态、颜色和风味。工艺方法各地不同,主要有4种。①一次煮制法:将果蔬原料加糖液之后放入二重锅内加热,使原料组织软化,同时使糖液粘度降低,加速糖分子的扩散。待果蔬内外的糖度平衡,即告完成。组织紧密的果蔬如桃、梨、胡萝卜等需时较长,而莓果类则需时较短。完成时,糖浆的浓度约为65~70%,温度约为105~106℃。一次煮制法的成品,香味和色泽都较差。②分次煮制法:一般先用30~40%糖液浸煮水果,加热至沸,保持20~30分钟,停止加热,浸泡12~24小时;然后提高糖液浓度再煮20~30分钟,停止加热,浸泡12~24小时。如此重复几次,直到糖度达到要求。③冷浸热煮法:当多汁的水果浸入浓度过高的糖液时,因浓度差过大,果实细胞内的水大量渗出,组织迅速收缩,导致糖液进入果实的通道缩小,成品干瘪。改进的方法是将水果先用热水烫透后经30%冷糖液浸泡24小时,再提高糖度,又冷浸24小时。如此重复,至糖液浓度达到60~65%,最后加热煮沸,即告完成。
常压下的腌制需要超过24小时,本发明在真空状态下可缩短至12小时左右,加之层铺法的运用使得糖水与葡萄皮的接触均匀,接触面积大进一步节省了腌制时间,加上加热的情况下气体蒸发速度快、糖水融合速度快,使得整个腌制时间可缩短至50-80min,真空腌制因温度低,时间短,成品的风味和色泽远远超过上述传统的方法。
步骤7)中蜂蜜选用现有的蜂蜜种类,如桂花蜜、龙眼蜜、荆条蜜、洋槐蜜、枣花蜜、椴树蜜、益母草蜜、枸杞蜜、黄连蜜中的一种或几种的组合。本发明的葡萄皮果酱中每L葡萄皮浆中加入了50-100g的蜂蜜,含量较多,蜂蜜的甜味可中和葡萄皮的苦涩与姜的辛辣,另外蜂蜜的粘稠质地可使得整个葡萄皮果酱更加粘稠,性态较佳,大剂量的蜂蜜的加入无需再加入传统的固化剂或者粘稠剂,如氯化钙、果胶、卡拉胶、明胶等,不仅节约了成本,而且减少了食品添加剂的含量,增加健康。
蜂蜜养胃健胃、调理肠胃、滋阴补阴、治疗便秘、排毒解毒、祛斑、养颜、抗衰老是保健佳品。克服了葡萄皮与姜不适宜便秘人群食用的缺点,其与葡萄皮、姜、红糖配合使得营养价值更加丰富、保健功效更加全面,适宜人群更加广泛。
因为蜂蜜中含有的酶和维生素不耐高温,所以,蜂蜜的加入放在最后一步,其在真空状态下加入,可防止二次污染,而蜂蜜本身就是天然防腐剂,注入蜂蜜后倒置使得蜂蜜均匀渗入到葡萄皮果酱中。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种葡萄皮果酱的制作方法,其特征在于:包括以下步骤:
1)将葡萄皮放置盐水中清洗、晾干;
2)将葡萄皮用打碎机打碎得到葡萄皮浆;
3)向每L葡萄皮浆中加入30-50g红糖、0.1-0.13g柠檬酸,在真空度为0.23-0.25Mpa的真空腌制罐中腌渍50-80min;
3)腌渍后接种葡萄皮浆重量0.2-0.5%的红曲霉,在28℃、200r/min的旋转摇床上震荡培养30-40小时;
4)向葡萄皮浆中加入50-100g姜膏或姜粉、茶多酚1-1.5g、亚硫酸钠0.02-0.024g、儿茶素0.015-0.02g,在60-62℃恒温水浴锅中搅拌20-30min,搅拌速率为80-100r/min;
5)搅拌后放入均质机中在75-78℃、25-30Mpa下均质;
6)均质完成后放入巴氏杀菌机中在80-85℃下保持1-2min;
7)巴氏杀菌后在真空度为0.23-0.25Mpa下降温至30-40℃,然后注入50-100g蜂蜜后翻转倒置10-24小时后灌装。
2.根据权利要求1所述的葡萄皮果酱的制作方法,其特征在于:步骤1)中所述盐水为氯化钠与水的组合,其比重为1:100,将葡萄皮放置在盐水中浸泡2-3小时后清洗、晾干。
3.根据权利要求1所述的葡萄皮果酱的制作方法,其特征在于:步骤4)中所述的姜膏的制作方法为:将鲜姜打碎后过滤得到姜汁,将姜汁隔水加热至100-120℃熬煮至水分含量为30-40%的粘稠状态。
4.根据权利要求1所述的葡萄皮果酱的制作方法,其特征在于:步骤4)中所述的姜粉的制作方法为:将鲜姜切片、晾干,晾干后用打碎机打碎得粗姜粉,然后用80-100目的筛子过滤得姜粉。
5.根据权利要求1所述的葡萄皮果酱的制作方法,其特征在于:步骤3)中先将每L葡萄皮浆与0.1-0.13g柠檬酸混合,然后在真空腌制罐中底部铺设一层红糖,再将混合后的葡萄皮浆铺设在红糖上,然后再在葡萄皮浆上铺设一层红糖,依次铺设直至完成后关闭真空腌制罐,抽真空至0.23-0.25Mpa并同时对真空腌制罐加热至60-70℃腌渍50-80min。
6.根据权利要求1所述的葡萄皮果酱的制作方法,其特征在于:步骤7)中蜂蜜为桂花蜜、龙眼蜜、荆条蜜、洋槐蜜、枣花蜜、椴树蜜、益母草蜜、枸杞蜜、黄连蜜中的一种或几种的组合。
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