CN109619504A - 一种百香果果酱的制作方法 - Google Patents
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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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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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
本发明公开了一种百香果果酱的制作方法，包括以下步骤：（1）挑选百香果（2）洗净开口取果肉（3）腌制果肉（4）熬煮、挤入柠檬汁（5）准备密封瓶（6）将果酱装入密封瓶。本方法操作简单，保持了百香果的原始味道，营养健康，口感好，制作简单，无防腐剂，宝宝可以食用。
Description
技术领域
本发明涉及一种果酱的制作方法，特别是百香果果酱的制作方法。
背景技术
百香果，学名西番莲，又称鸡蛋果、热情果、西番果，因其果汁营养丰富，气味芬芳，具有番石榴、芒果、香蕉等多种水果的香气而被誉为百香果。百香果源自南美洲亚马逊河一带的热带雨林，因为花部的形状极似基督之十字架刑具，曾被西班牙的探险家、 传教士认为是《圣经》中提到的人类始祖亚当和夏娃所吃的“神秘果”，故其英文名称为“passionfruit”，意为“热情、激情和爱情之果”。 百香果原产于巴西，现广植于热带和亚热带地区，在南美、南非、东南亚各国、澳洲和南太平洋各地区都有种植。我国新近引入试种并将百香果列为广东的名优稀水果品种。百香果具有消炎止痛、活血强身、降脂降压、滋阴补肾、提神醒酒、消除疲劳、排毒养颜、增强免疫力等神气保健作用。百香果中含有多种维生素，能降低血脂，防治动脉硬化，降低血压。百香果可抑制有害微生物在消化道的生长，二者结合对排除体内毒素、整肠健胃、改善机体的营养吸收功能具有显著作用，对结肠炎、肠胃炎、痔疮有特殊消除作用。食用百香果可以增加胃部饱腹感，减少余热量的摄入，还可以吸附胆固醇和胆汁之类有机分子，抑制人体对脂肪的吸收。因此，长期食用有利于改善人体营养吸收结构，降低体内脂肪，塑造健康优美体态。百香果中含有多达165种化合物、17种氨基酸和抗癌的有效成分，能防治细胞老化、癌变，有抗衰老、养容颜的功效。百香果的香气浓郁，甜酸可口，能生津止渴，提神醒脑，食用后能增进食欲，促进消化腺分泌，有助消化。百香果中的VC参与胆固醇代谢，能降低胆固醇，净化血液。另外，百香果中富含的VC、胡萝卜素、SOD酶能够清除体内自由基，起养颜抗衰老作用。
发明内容
目的：市场上卖的百香果果酱会有一些添加剂，给宝宝食用不是很放心，本发明公开了百香果果酱的制作方法，可以自己在家制作，制作简单，食用放心。
技术方案：为实现本发明的目的，采用如下方案：
一种百香果果酱的制作方法，原料按重量份组成为百香果果肉500-1000，白糖100-300，柠檬汁10-30；麦芽糖100-300；
作为优选：百香果果肉1000，白糖200，柠檬汁15；麦芽糖220。
一种百香果果酱的制作方法，包括如下步骤：
（1）挑选百香果；
（2）洗净开口取果肉；
（3）腌制果肉；
（4）熬煮、挤入柠檬汁；
（5）准备密封瓶；
（6）将果酱装入密封瓶。
有益效果：与现有技术相比，本发明的优点是：操作简单，保持了百香果的原始味道，营养健康，口感好，制作简单，无防腐剂，宝宝可以食用。
具体实施方式
下面结合具体实施例，进一步阐明本发明，应理解这些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。
本发明的百香果果酱的制作方法，包括以下步骤：
（1）挑选新鲜的百香果，洗净备用；
（2）准备一个无油的不粘锅，将洗净的百香果开一个口，将果肉倒出；
（3）倒入白糖，拌匀，腌制1小时；
（4）将腌制好的百香果肉大火煮开，转中小火，熬制约1个半小时，边熬煮边搅拌，至粘稠状，加入柠檬汁，搅拌均匀；
（5）取一个密封玻璃瓶，洗净，蒸煮5分钟，倒扣晾干；
将百香果果酱舀入煮好并控水的瓶子中，盖好，倒立放置。凉后，可正放入冰箱冷藏保存。
Claims (5)
1.一种百香果果酱的制作方法，重量份组成为：百香果果肉500-1000，白糖100-300，柠檬汁10-30；麦芽糖100-300。
2.根据权利要求1所述的百香果果酱的制作方法，其特征在于：所述重量份组成为：百香果果肉1000，白糖200，柠檬汁15；麦芽糖220。
3.根据权利要求1-2任一项所述百香果果酱的方法，包括：（1）挑选百香果（2）洗净开口取果肉（3）腌制果肉（4）熬煮、挤入柠檬汁（5）准备密封瓶（6）将果酱装入密封瓶。
4.根据权利要求3所述的方法，其特征在于：熬煮时一定要不停地搅拌，防止糊锅。
5.根据权利要求3所述的方法，其特征在于：密封瓶要实现蒸煮消毒，果酱密封冷藏存放1-3个月。
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| CN201710928225.7A CN109619504A (zh) | 2017-10-09 | 2017-10-09 | 一种百香果果酱的制作方法 |
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| CN201710928225.7A CN109619504A (zh) | 2017-10-09 | 2017-10-09 | 一种百香果果酱的制作方法 |
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| CN109619504A true CN109619504A (zh) | 2019-04-16 |
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| CN201710928225.7A Pending CN109619504A (zh) | 2017-10-09 | 2017-10-09 | 一种百香果果酱的制作方法 |
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Application publication date: 20190416 |