CN109673992A - 一种软枣猕猴桃果酱及其制备方法 - Google Patents
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Abstract
本发明属于果酱制备技术领域,具体涉及一种软枣猕猴桃果酱及其制备方法,软枣猕猴桃果酱由如下重量分数的原料制成:软枣猕猴桃10kg、抗坏血酸0.02kg、绵白糖5kg、柠檬酸0.18kg、果胶0.04kg、保加利亚乳杆菌和嗜热链球菌共0.3kg、脱脂牛奶2kg、水12kg。通过本发明的流程工艺,将上述原料制备为果酱,延长软枣猕猴桃有益物质的保存期限,丰富果酱的营养成分,改善产品风味,提高产品的附加值。
Description
技术领域
本发明属于果酱制备技术领域,具体涉及一种软枣猕猴桃果酱及其制备方法。
背景技术
软枣猕猴桃是猕猴桃科、猕猴桃属大型落叶藤本植物;小枝基本无毛或幼嫩时星散地薄被柔软绒毛或茸毛,叶膜质或纸质,卵形、长圆形、阔卵形至近圆形,顶端急短尖,基部圆形至浅心形,背面绿色,花序腋生或腋外生,苞片线形,花绿白色或黄绿色,芳香,萼片卵圆形至长圆形,花瓣楔状倒卵形或瓢状倒阔卵形,花丝丝状,花药黑色或暗紫色,长圆形箭头状,果圆球形至柱状长圆形,长2-3厘米,成熟时绿黄色或紫红色。种子纵径约2.5毫米。
该种分化强烈,分布广阔。中国从最北的黑龙江岸至南方广西境内的五岭山地都有分布。生于混交林或水分充足的杂木林中。果药用,为强壮、解热及收敛剂;又是营养价值很高的食品。果既可生食,也可制果酱、蜜饯、罐头、酿酒等。花为蜜源,也可提芳香油。该种既可作为观赏树种,又可作为果树。
但是就目前来看,软枣猕猴桃果实不易长期储藏,同时市场上没有软枣猕猴桃果酱类制品,为解决上述问题,本组对软枣猕猴桃进行加工,制成发酵型果酱。果酱制品一般酸甜可口,受到大多数人喜欢,能够在延长保质期的基础上,有效提高软枣猕猴桃的附加值。
发明内容
为了解决上述技术问题,本发明提供一种软枣猕猴桃果酱及其制备方法,将生鲜软枣猕猴桃转化为猕猴桃果酱,通过改变保存形式从而延长软枣猕猴桃的保存时间,并且通过发酵形成特有的发酵风味,改善产品风味,使其具有良好的口感。
本发明是这样实现的,根据本发明的一个方面,提供一种软枣猕猴桃果酱,由如下重量的原料制成:软枣猕猴桃10kg、抗坏血酸0.02kg、绵白糖5kg、柠檬酸0.18kg、果胶0.04kg、保加利亚乳杆菌和嗜热链球菌共0.3kg、脱脂牛奶2kg、水12kg。
进一步地,所述软枣猕猴桃成熟度为80-90%。
本发明还提供一种软枣猕猴桃果酱的制备方法,包括如下步骤:
1)软枣猕猴桃挑选、处理:选择新鲜软枣猕猴桃,表面无破损、腐烂,清洗干净,剥皮;
2)护色:将抗坏血酸配置为质量分数0.2%的抗坏血酸溶液,将步骤1)中的软枣猕猴桃果肉放入抗坏血酸溶液中护色处理3-7min;
3)打浆:将护色处理后的软枣猕猴桃果肉放入打浆机中打浆,得到细腻的果泥,密封保存备用;
4)发酵:将保加利亚乳杆菌和嗜热链球菌的混合菌种,放入脱脂牛奶中,搅拌均匀,42℃下密封活化4.5h,离心富集菌种,加入到步骤3)制备的软枣猕猴桃果泥中,并向果泥中加入一定比例绵白糖,搅拌均匀,在40℃下密封发酵24h,得到软枣猕猴桃果浆;
5)调配浓缩:在步骤4)中发酵完成的软枣猕猴桃果浆中加入绵白糖、柠檬酸和果胶,放入浓缩锅中浓缩,浓缩过程不断搅拌,至软枣猕猴桃果浆能够挂壁,浓缩结束,得到软枣猕猴桃果酱;
6)密封:浓缩结束后在高温状态下迅速装罐密封。
进一步地,步骤1)中选择的为成熟度80-90%的软枣猕猴桃。
进一步地,所述步骤6)中,浓缩结束至密封结束的时间控制在30min以内,密封时软枣猕猴桃果酱的温度在80℃以上。
与现有技术相比,本发明的优点在于:
1、改善猕猴桃果浆的风味,使其具有优良的口感,调整人体肠道益生菌。
2、果胶作为增稠剂,与普通增稠剂如CMC相比,具有来源天然,广泛以及健康等优点。果胶作为一种水溶性膳食纤维,是中国居民补充膳食纤维的有效方式。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,下面结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用于解释本发明,并不用于限定本发明。
为了得到一种新型制备方法的软枣猕猴桃果酱,本发明从发酵时间对果酱口感、风味的影响、增稠剂对果酱稳定性的影响、添加剂对口感、风味的影响等做了实验探讨,从而得出一种最佳的软枣猕猴桃果酱制备方法。
1、发酵时间对果酱口感、风味的影响
表1:乳酸菌发酵正交试验结果
(绵白糖添加量:1:0.4kg,2:0.6kg,3:0.8kg;发酵时间:1:12h,2:24h,3:36h)
正交试验的分析可知,最佳工艺条件为A2B2,即绵白糖添加量为0.6kg,发酵时间为24h时,果酱口感最佳。
2、增稠剂对果酱稳定性的影响
选择果胶进行防止果酱脱水的试验,根据涂抹性、凝胶状态获得效果,确定凝胶条件。在绵白糖添加量4.4kg,柠檬酸添加量0.18kg时,对果胶添加量进行单因素实验,得出在果胶添加量为0.04kg时,凝胶效果最佳。进而进行正交实验,确定在绵白糖添加量为4.4kg,柠檬酸添加量为0.18kg,果胶添加量为0.04kg时,果酱口感最佳。
2、添加剂对口感、风味的影响
根据软枣猕猴桃口味偏酸、肉质偏软,设计绵白糖,果胶和柠檬酸用量3因素配比试验,在单因素实验的基础上,对3因素分别设定3个不同用量水平(表2),根据正交试验,采用正交表进行试验方案设计。
表2:发酵软枣猕猴桃果酱正交试验结果
(绵白糖添加量:1:2.2kg,2:3.3kg,3:4.4kg;柠檬酸添加量:1:0.18kg,2:0.24kg,3:0.30kg;果胶添加量:1:0.02kg,2:0.03kg,3:0.04kg)
从正交试验的分析可知,最佳工艺条件为A3B1C3,即绵白糖添加量为4.4kg,柠檬酸添加量为0.18kg,果胶添加量为0.04kg时,果酱口感最佳。
实施例1:
一种软枣猕猴桃果酱,由如下重量分数的原料制成:软枣猕猴桃10kg、抗坏血酸0.02kg、绵白糖5kg、柠檬酸0.18kg、果胶0.04kg、保加利亚乳杆菌和嗜热链球菌共0.3kg,脱脂牛奶2kg,水12kg。上述软枣猕猴桃果酱的制备方法:
1)软枣猕猴桃挑选、处理:选择新鲜、成熟度80-90%软枣猕猴桃,表面无破损、腐烂,清洗干净,剥皮;
2)护色:将抗坏血酸配置为质量分数0.2%的抗坏血酸溶液,将步骤1)中的软枣猕猴桃果肉放入抗坏血酸溶液中护色处理3-7min;
3)打浆:将护色处理后的软枣猕猴桃果肉放入打浆机中打浆,得到细腻的果泥,密封保存备用;
4)发酵:将从酸奶中提取出的保加利亚乳杆菌和嗜热链球菌的混合菌种,放入脱脂后的牛奶中,搅拌均匀,42℃下密封活化4.5h,离心富集菌种,加入到步骤3)制备的软枣猕猴桃果泥中,并向果泥中加入一定比例绵白糖,搅拌均匀,在40℃下密封发酵24h,得到软枣猕猴桃果浆;
5)调配浓缩:在步骤4)中发酵完成的软枣猕猴桃果浆中加入绵白糖、柠檬酸和果胶,放入浓缩锅中浓缩,浓缩过程不断搅拌,至软枣猕猴桃果浆能够挂壁,浓缩结束,得到软枣猕猴桃果酱;
6)密封:浓缩结束后在高温状态下迅速装罐密封,浓缩结束至密封结束的时间控制在30min以内,密封时软枣猕猴桃果酱的温度在80℃以上。
感官评定试验
由10名食品学院师生对实验成品的色泽、香味、口感、组织形态和均匀度进行综合评分,满分为100分。
由两项正交试验结果可得,发酵时,对发酵前期绵白糖添加量及发酵时间进行单因素实验及正交试验,得出在发酵前绵白糖添加量为0.6kg,发酵时间为24h时,发酵效果最佳;对发酵好的猕猴桃果酱中绵白糖添加量、柠檬酸添加量和果胶添加量进行单因素实验后,进行正交试验,得出在绵白糖添加量为4.4kg,柠檬酸添加量为0.18kg,果胶添加量为0.04kg时,果酱口感最佳。
Claims (5)
1.一种软枣猕猴桃果酱,其特征在于,由如下重量的原料制成:软枣猕猴桃10kg、抗坏血酸0.02kg、绵白糖5kg、柠檬酸0.18kg、果胶0.04kg、保加利亚乳杆菌和嗜热链球菌共0.3kg、脱脂牛奶2kg、水12kg。
2.按照权利要求1所述的软枣猕猴桃果酱,其特征在于,所述软枣猕猴桃成熟度为80-90%。
3.一种如权利要求1所述的软枣猕猴桃果酱的制备方法,其特征在于,包括如下步骤:
1)软枣猕猴桃挑选、处理:选择新鲜软枣猕猴桃,表面无破损、腐烂,清洗干净,剥皮;
2)护色:将抗坏血酸配置为质量分数0.2%的抗坏血酸溶液,将步骤1)中的软枣猕猴桃果肉放入抗坏血酸溶液中护色处理3-7min;
3)打浆:将护色处理后的软枣猕猴桃果肉放入打浆机中打浆,得到细腻的果泥,密封保存备用;
4)发酵:将保加利亚乳杆菌和嗜热链球菌的混合菌种,放入脱脂牛奶中,搅拌均匀,42℃下密封活化4.5h,离心富集菌种,加入到步骤3)制备的软枣猕猴桃果泥中,并向果泥中加入一定比例绵白糖,搅拌均匀,在40℃下密封发酵24h,得到软枣猕猴桃果浆;
5)调配浓缩:在步骤4)中发酵完成的软枣猕猴桃果浆中加入绵白糖、柠檬酸和果胶,放入浓缩锅中浓缩,浓缩过程不断搅拌,至软枣猕猴桃果浆能够挂壁,浓缩结束,得到软枣猕猴桃果酱;
6)密封:浓缩结束后在高温状态下迅速装罐密封。
4.如权利要求3所述的方法,其特征在于,步骤1)中选择的为成熟度80-90%的软枣猕猴桃。
5.如权利要求3所述的方法,其特征在于,所述步骤6)中,浓缩结束至密封结束的时间控制在30min以内,密封时软枣猕猴桃果酱的温度在80℃以上。
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