CN109549143A - 一种复合花果酱的制备方法 - 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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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种复合花果酱的制备方法，包括以下步骤：(1)原料预处理：选择合适的原料果实，树莓、草莓、红心火龙果、洛神花、樱花，洗净，分别于0.05％柠檬酸溶液中浸泡10min，沥干；(2)打浆：树莓、草莓、红心火龙果、洛神花分别打浆后混合，加入复合护色剂，预热混合果浆至50～60℃；(3)调配和浓缩：加入0.2～0.3％柠檬酸、2％～2.5％复合增稠剂、0.4％～0.6％氯化钙、35～45％果葡糖浆，75～80℃熬煮，直至可溶性固形物为60％～70％；(4)杀菌和包装：灌装密封，在78～80℃杀菌25～30min，自然冷却，选择合格品入库贮藏。使用该方法制备出的果酱口感酸甜、颜色鲜亮、营养价值高。
Description
技术领域
本发明涉及一种复合花果酱的制备方法，属于食品领域。
背景技术
果酱是特别受人们欢迎的食品之一，有丰富的食用方法，可以作做面包、饼干和蛋糕的时的装饰，也可以作燕麦片、沙拉和酸奶时的调味品。果酱是一种凝胶型食品，口感顺滑、口味酸甜，通常以不同水果为原料，也拥有其相应水果的营养成分。有人说，果酱是水果生命的延续。水果的保鲜期往往只有短短的几天或十几天，但是做成果酱之后，酸、甜、香都可以长时间保存在一个小小的瓶中。果酱含有天然果酸，能促进消化液分泌，有增强食欲、帮助消化之功效；果酱还能增加色素，对缺铁性贫血有辅助疗效；果酱含丰富的钾、锌元素，能消除疲劳，增强记忆力；婴幼儿吃果酱可补充钙、磷、预防佝偻病。现在市面上的果酱，主要以单一的水果为原料，复合型、功能型的果酱制品比较少。
发明内容
发明目的：本发明的目的是提供一种复合花果酱的制备方法，在保证良好口感的同时，具有美容的功效。
技术方案：为了解决上述问题，本发明提供了一种复合花果酱的制备方法，其特征在于，包括以下步骤：
(1)原料预处理：选择合适的原料果实，树莓、草莓、红心火龙果、洛神花、樱花，洗净，分别于0.05％柠檬酸溶液中浸泡10min，沥干；
(2)打浆：树莓、草莓、红心火龙果、洛神花分别打浆后混合，加入复合护色剂，预热混合果浆至50～60℃；
(3)调配和浓缩：加入0.2～0.3％柠檬酸、2％～2.5％复合增稠剂、0.4％～0.6％氯化钙、35～45％果葡糖浆，75～80℃熬煮，直至可溶性固形物为60％～70％；
(4)杀菌和包装：灌装密封，在78～80℃杀菌25～30min，自然冷却，选择合格品入库贮藏。
进一步的，步骤(2)的洛神花在100℃的水中烫漂2～3min后再打浆。
进一步的，步骤(2)的树莓浆、草莓浆、红心火龙果浆、洛神花浆、樱花花瓣按质量比12：20：12：5：1混合。
进一步的，步骤(2)的复合护色剂为0.15％植酸、0.1％D-异抗坏血酸钠和0.05％柠檬酸。
进一步的，步骤(3)的复合增稠剂为结冷胶和海藻酸钠1：1组合。
有益效果：本发明提供的一种复合花果酱的制备方法，以树莓、草莓、红心火龙果、洛神花、樱花为主要原料，使果酱在具有保健功效的同时还有美白皮肤、抗氧化的效果。在制备过程中，注重护色剂的使用，保护了原料本来的色泽，以及在果酱的浓缩和杀菌的过程中，采用相对低的温度，保护了原料所含营养物质的稳定性，使制备出的果酱口感酸甜、颜色鲜亮、营养价值高。
具体实施方式
下面将结合具体实施例，进一步阐明本发明，应理解实施例仅用于说明本发明而不用于限制本发明的范围，在阅读了本发明之后，本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
一种复合花果酱的制备方法，步骤如下：
(1)原料预处理：果实选择标准为8～9成熟、品质优良，其中树莓、草莓洗净摘梗去蒂；红心火龙果洗净去皮，切块；新鲜洛神花洗净去核，切片；樱花只取花瓣，洗净；分别于0.05％柠檬酸溶液中浸泡10min后，沥干水份；
(2)打浆：树莓、草莓、红心火龙果打浆机分别打浆，树莓需要过滤掉籽，洛神花则加等质量100℃的水中烫漂3min后再打浆；打浆后，树莓浆、草莓浆、红心火龙果浆、洛神花、樱花花瓣按质量比12：20：12：5：1混合，加入0.15植酸、0.1％D-异抗坏血酸钠和0.05％柠檬酸后，预热至55℃；
(3)调配和浓缩：加入40％果葡糖浆、0.2％柠檬酸、1.25％结冷胶、1.25％海藻酸钠、0.4％的氯化钙，由于所有原料长均对高温敏感，所以要控制在75～80℃范围内熬煮，缓慢搅拌，直至可溶性固形物为60％～70％；
(4)杀菌和包装：灌装密封后，在78℃杀菌28min，自然冷却，挑选出涨盖的产品，合格品入库贮藏。
Claims (5)
1.一种复合花果酱的制备方法，其特征在于，包括以下步骤：
(1)原料预处理：选择合适的原料果实，树莓、草莓、红心火龙果、洛神花、樱花，洗净，分别于0.05％柠檬酸溶液中浸泡10min，沥干；
(2)打浆：树莓、草莓、红心火龙果、洛神花分别打浆后混合，加入复合护色剂，预热混合果浆至50～60℃；
(3)调配和浓缩：加入0.2～0.3％柠檬酸、2％～2.5％复合增稠剂、0.4％～0.6％氯化钙、35～45％果葡糖浆，75～80℃熬煮，直至可溶性固形物为60％～70％；
(4)杀菌和包装：灌装密封，在78～80℃杀菌25～30min，自然冷却，选择合格品入库贮藏。
2.根据权利要求1所述的一种复合花果酱的制备方法，其特征在于：步骤(2)的洛神花在100℃的水中烫漂2～3min后再打浆。
3.根据权利要求1所述的一种复合花果酱的制备方法，其特征在于：步骤(2)的树莓浆、草莓浆、红心火龙果浆、洛神花浆、樱花花瓣按质量比12：20：12：5：1混合。
4.根据权利要求1所述的一种复合花果酱的制备方法，其特征在于：步骤(2)的复合护色剂为0.15％植酸、0.1％D-异抗坏血酸钠和0.05％柠檬酸。
5.根据权利要求1所述的一种复合花果酱的制备方法，其特征在于：步骤(3)的复合增稠剂为结冷胶和海藻酸钠1：1组合。
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| CN110638017A (zh) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | 一种樱花果味酱及其制备方法 |
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| CN110638017A (zh) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | 一种樱花果味酱及其制备方法 |
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