CN109673994B - 酸木瓜辣椒果酱及其制备方法 - Google Patents
酸木瓜辣椒果酱及其制备方法 Download PDFInfo
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- CN109673994B CN109673994B CN201910032715.8A CN201910032715A CN109673994B CN 109673994 B CN109673994 B CN 109673994B CN 201910032715 A CN201910032715 A CN 201910032715A CN 109673994 B CN109673994 B CN 109673994B
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- pickled
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Abstract
本发明公开了酸木瓜辣椒果酱及其制备方法，酸木瓜辣椒果酱包括4～5重量份的酸木瓜、1～2重量份的辣椒、0.3～0.6重量份的食盐、0.15～0.4重量份的白砂糖，0.01～0.04重量份的果胶、0.01～0.04重量份的β‑环糊精和0.05～0.15重量份的白酒和水。制备方法为：将酸木瓜打浆得到酸木瓜浆；将辣椒打浆得到辣椒浆；将果胶和β～环糊精用水溶解制成混合溶液；将酸木瓜浆与混合溶液混匀后，再加入辣椒浆、食盐、白砂糖、白酒混合得到混合物；将混合物进行熬制、杀菌、灌装。本发明的酸木瓜辣椒果酱味道鲜美、酸辣可口、营养成分得到最大保留、营养丰富，制备工艺简单、生产成本低、便于大规模生产。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种酸木瓜辣椒果酱及其制备方法。
背景技术
酸木瓜是云南特产，大小和芒果差不多，一般是青色的，放的时间越长颜色就会变成金黄色，且散发出诱人的果香。它生长在滇西南2000m以上的高海拔地区，生长过程中没有受到任何的工业污染，是一种自然生长的原生林果。
俗语有“杏一益，梨二益，木瓜百益”之说；酸木瓜果实成熟后，色泽金黄，气味芳香，果实营养极为丰富。可食用部分达79% ，据中国林业科学院分析测试中心检测，酸木瓜鲜果中主要营养成分含量为：糖1.2%～3.1%，有机酸3.14%～4.91%，粗纤维1.7%～2.6%，单宁0.37%～1.54%，果胶0.782%～2.071%，水分81.1%～88.5%。云南大学高诚伟教授等人对云南皱皮木瓜中所含的有机酸成分还进行了进一步分析，结果表明：酸木瓜鲜果中含有较高的低碳二酸，如苹果酸（12.05%），柠檬酸（20.74%）和较多的芳香酸，如苯甲酸（16.51%），对甲氧基苯甲酸（5.82%）等，并且还含有不常见的C9的烷、烯、炔酸。《本草纲目》中记载，酸木瓜有舒筋活络，健脾开胃，祛风除湿之效，可用于预防和治疗风湿病、霍乱、痢疾、肠炎、脚气病及维生素c缺乏症等；古人对酸木瓜的药效也早有许多研究和记载，如《雷公炮炙论》：“调营卫，助谷气。”《别录》：“主湿湃邪气，霍乱大吐下，转筋不止。”《海药本草》：“敛肝和胃，理脾代肝，化食止渴。”《日华子本草》：“止吐泻奔豚及脚气水肿，冷热痢，心腹痛，疗渴”。
生理活性物质-齐墩果酸（01eanolic acid五环三萜类化合物，分子式为：C30H4803），在酸木瓜鲜果中约含有0.1%左右，它具有降低转氨酶活性、抗炎抑菌、促进脂肪再生、防止肝硬化、降血脂血糖、强心、利尿、抗衰老等的功效，并且对染色体损伤还具有很好的保护作用；酸木瓜中的黄酮类物质也具有稳定血管和毛细血管弹性，降低血压，增加动脉流量，抗心律不齐，抗溃疡等作用；酸木瓜中所含丰富的果胶物质还能抗辐射，促进人体重金属盐分解，以及稳定抗坏血酸的作用；酸木瓜中的有机酸具有消食、健胃、散瘀的功效；酸木瓜中的酵素对消化不良和胃病具有辅疗作用，并对产妇有催乳的作用；单宁不仅广泛用于美容产品中，还是红酒的幕后推手，甚至决定一瓶红酒的好坏；SOD能消除生物体在新陈代谢过程中产生的有害物质，被视为生命科技中最具神奇魔力的酶、人体内的垃圾清道夫；酸木瓜有健脾消食的作用，酸木瓜中的木瓜蛋白酶，可将脂肪分解为脂肪酸。它独有的番木瓜碱具有抗菌素肿瘤功效，并能阻止人体致癌物质亚硝胺的合成，对淋巴性白血病细胞具有强烈抗癌活性。
中医认为辛辣食物既能促进血液循环，又能增进脑细胞活性，有助延缓衰老，舒缓多种疾病。《食物本草》中说，辣椒能温暖脾胃。如果遇寒出现呕吐、腹泻、肚子疼等症状，可以适当吃些辣椒。辣椒有一定的药性，因此能“除风发汗，行痰，除湿。”用现代医学解释，就是能促进血液循环，改善怕冷、冻伤、血管性头疼。辣椒能促进体内激素分泌，改善皮肤状况。辣椒素能加速脂肪分解，丰富的膳食纤维也有一定的降血脂减肥作用。辣椒对口腔及胃肠有刺激作用，能增强肠胃蠕动，促进消化液分泌，改善食欲，并能抑制肠内异常发酵。我国一些医学、营养专家对湘、川等省进行调查，发现这些普遍喜食辣椒的省区，胃溃疡的发病率远低于其他省区。这是由于辣椒能刺激人体前列腺素E2的释放，有利于促进胃黏膜的再生，维持胃肠细胞功能，防治胃溃疡。青椒含有丰富的维生素，尤其是维生素C，可使体内多余的胆固醇转变为胆汁酸，从而预防胆结石，已患胆结石者多吃富含维生素C的青椒，对缓解病情有一定作用。研究人员最近发现，红苹果和红辣椒等“红皮”水果和蔬菜对乳腺癌等肿瘤疾病有防治作用。牙买加的科学家通过实验证明，辣椒素能显著降低血糖水平。此外，常食辣椒可降低血脂，减少血栓形成，对心血管系统疾病有一定预防作用。
现有技术中虽然存在对木瓜进行加工得到木瓜辣椒酱产品，然而木瓜辣椒酱的制作方法（201210387736.X）中的原料木瓜与云南酸木瓜不同，市场上的木瓜丝是不酸不涩的，而云南酸木瓜是高海拔的野生林果，因为酸涩当地人一般是晒干后泡酒，或新鲜的少许切丝炖菜，增加菜品的酸味，类似醋的调味品；且201210387736.X中的木瓜辣椒酱的制作方法是将辣椒和大蒜切碎，木瓜切丝，加入调料，搅拌均匀，装到玻璃容器或陶罐中，密封，使其不漏气。通过直接将产品密封，后续没有进行灭菌，类似酱腌菜，此方法制备辣椒酱的过程存在自然发酵的过程，口感和营养成分改变，造成营养物质的流失，且易产生一定量的亚硝酸盐。后续没有灭菌处理，给后期贮藏带来一定的风险。
尽管云南酸木瓜鲜果营养丰富，但是由于味太过酸涩，不堪使用，因此至今未见以酸木瓜为主要原料的调味料或酱产品问世，目前急需将其制成普适性强的食品让酸木瓜进入市场。
发明内容
本发明要解决的技术问题是克服现有技术的不足，提供一种味道鲜美、酸辣爽口、无涩味、营养成分得到最大保留、营养丰富的酸木瓜辣椒果酱，还提供了一种工艺简单、生产成本低、耗时短、能大规模生产的味道鲜美、酸辣爽口、无涩味、营养成本得到最大保留的酸木瓜辣椒果酱的制备方法。
为解决上述技术问题，本发明采用的技术方案是：
酸木瓜辣椒果酱，包括以下原料组分：4～5重量份的酸木瓜、1～2重量份的辣椒0.3～0.6重量份的食盐、0.15～0.4重量份的白砂糖，0.01～0.04重量份的果胶、0.01～0.04重量份的β-环糊精和0.05～0.15重量份的白酒和水。
上述的酸木瓜辣椒果酱，优选地，所述水的量为1～2重量份。
作为一个总的发明构思，本发明还提供一种酸木瓜辣椒果酱的制备方法，包括以下步骤：
（1）将酸木瓜打浆得到酸木瓜浆；
（2）将辣椒与食盐混合，打浆得到辣椒浆；
（3）将果胶和β-环糊精用水溶解制成混合溶液；
（4）将所述酸木瓜浆和混合溶液混匀后，再加入辣椒浆、白砂糖、白酒和剩余的食盐，充分混合均匀后，进行胶体磨细化磨浆，得到混合物；
（5）将所述步骤（4）中制备得到的混合物进行熬制、杀菌、灌装，即得成品。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（5）中，所述熬制温度为90℃～100℃；所述熬制的时间为20min～30min。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（1）中，所述打浆为：将酸木瓜与水混合后进行打浆；所述酸木瓜与水的质量比为1∶10～1∶5。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（1）中，在将酸木瓜打浆前，还包括对所述酸木瓜进行预处理的步骤；所述预处理包括：将酸木瓜清洗、去核、去籽和瓜肉切丁。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（2）中，在将辣椒与食盐混合打浆前，还包括对辣椒进行预处理；所述预处理为将鲜辣椒去梗蒂，剔除腐烂变质的辣椒和杂质，清洗晾干后，去籽，切碎；所述食盐的添加量为辣椒重量3%～5%。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（3）中，按质量比计，果胶∶β-环糊精∶水为1∶1∶60～1∶1∶100。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（5）中，所述灭菌步骤为微波灭菌。
上述的酸木瓜辣椒果酱的制备方法，优选地，所述步骤（5）中，所述灌装在75℃～85℃下进行。
与现有技术相比，本发明的优点在于：
（1）本发明经大量研究，将酸涩难以入口的酸木瓜加工成味道鲜美、酸辣爽口、无涩味感的酸木瓜辣椒果酱的产品配方，有效实现了酸木瓜的高效利用，克服了现有的酸木瓜由于酸涩感太强而无法形成可食性强的食品、难以受广大消费群体所喜爱的缺陷。
（2）本发明的酸木瓜辣椒果酱，采用特定含量的酸木瓜和辣椒作为主要原料，酸木瓜和辣椒有相同的功效成分（如丰富的维生素及胡萝卜素，Vc、VB），也有不同的部分，如酸木瓜富含生理活性物质齐墩果酸、黄酮类物质、单宁、SOD等，辣椒含有大量的香草酰胺类生物碱，这样可实现功效强化和互补，口感实现酸和辣互补，颜色搭配青绿色或红色，口感酸辣可口，克服了酸木瓜鲜食酸涩的缺点，并配以特定量的β-环糊精、果胶、白酒、食盐、白砂糖和水，进一步改善了酸木瓜辣椒果酱的口感，采用大分子包埋技术，最大限度的保留酸木瓜的功效成分，克服了酸木瓜鲜食酸涩的缺点，不同以往的以味道浓郁的大蒜、八角茴油和味精来掩盖其酸涩味，本发明的酸木瓜辣椒果酱风味酸甜适口，有香气。本发明的酸木瓜辣椒果酱中，果胶有效地改善果酱的细腻度，使其具有良好的流动性，易灌注，同时可以改善涂抹性，增加外观稠度，使酱体放置不分层，质量稳定；β-环糊精作为包埋剂，可有效地将酸木瓜中的丹宁包埋住，降低其涩味口感，大大提高了酸木瓜辣椒果酱的可食用性。
（3）本发明的酸木瓜辣椒果酱中含有多种有机酸（苹果酸、柠檬酸、酒石酸），糖类、Vc、B1、B2，果胶，单宁等营养物质，营养丰富，有舒筋活络，健脾开胃的功效，可预防和治疗风湿病，肠炎，脚气病及VC和B族缺乏症等。
（4）本发明的酸木瓜辣椒果酱的制备方法，通过将酸木瓜和辣椒打浆，并按特定比例与先果胶和β-环糊精的混合溶液混匀，再与白酒、食盐、白砂糖混合，利用大分子包埋技术，并结合胶体磨、熬制、杀菌工艺，最大限度的保留酸木瓜的功效成分，有效去除了酸木瓜的涩味，得到的酸木瓜辣椒果酱酸辣可口、味道鲜美、无杂味、口感好，易受大众接受和喜爱。本发明的方法不同于以往酱腌菜系列的产品（如酱菜或腌菜），克服了现有的酱腌菜系列产品营养物质流失，且容易产生亚硝酸钠等一系列有害物质的缺陷，也不需要发酵，而是直接用新鲜的原料打浆制备的复合果蔬酱。本发明制备的新型酸辣果酱的酸味来自酸木瓜本身丰富的有机酸，不用额外添加柠檬酸或苹果酸，也不用借助乳酸菌发酵产生乳酸的工艺，工艺简单环保，产品具有酸木瓜和辣椒功效成分，集营养与保健于一身，适合大多数的人食用。且本产品总盐含量在5%～7%，不仅是低盐的调味料，而且更适合作为佐餐的小料和拌料使用。新型的酸木瓜酸辣果酱是一款不可多得的集营养与保健的一款拌料或调味料。
（5）本发明提供了一种酸木瓜辣椒果酱的制备方法，工艺简单、生产成本低、耗时短、能大规模生产。
（6）本发明的制备方法通过控制熬制温度和熬制时间，可进一步加热浓缩，可以更好的将辣椒和酸木瓜的风味进一步融合，去除辣椒的生味，包埋酸木瓜的涩味，增强其口感和品质。采用微波灭菌，时间短、速度快；低温杀菌保持营养成份和传统风味、节约能源、表面和内部都同时进行、便于控制；胶体磨可进一步改善口感。
（7）本发明的制备方法，通过进一步合理控制熬制温度和时间，可进一步提高酸木瓜辣椒果酱的营养保存率和风味，改善果酱的口味。
具体实施方式
以下结合具体优选的实施例对本发明作进一步描述，但并不因此而限制本发明的保护范围。以下实施例中所采用的材料和仪器均为市售。
一种本发明的酸木瓜辣椒果酱，所述酸木瓜辣椒果酱的原料按重量份计，包括以下组分：4～5重量份的酸木瓜、1～2重量份的辣椒、1～2重量份的水、0.3～0.6重量份的食盐、0.15～0.4重量份的白砂糖，0.01～0.04重量份的果胶、0.01～0.04重量份的β～环糊精和0.05～0.15重量份的白酒。
本发明提供了一种酸木瓜辣椒果酱的制备方法，包括以下步骤：
（1）将酸木瓜打浆得到酸木瓜浆；
（2）将辣椒与食盐混合，打浆得到辣椒浆；辣椒打浆过程中加入食盐可以调味、杀菌；
（3）将果胶和β-环糊精用水溶解制成混合溶液；
（4）将所述酸木瓜浆和混合溶液混匀后，再加入辣椒浆、白砂糖、白酒和剩余的食盐，充分混合均匀后，进行胶体磨细化磨浆，得到混合物；有利于提高对酸木瓜涩味的包埋效果；
（5）将所述步骤（4）中制备得到的混合物进行熬制、杀菌、灌装，即得成品。
所述步骤（5）中，所述熬制温度为90℃～100℃；所述熬制的时间为20min～30min。
所述步骤（1）中，所述打浆为：将酸木瓜与水混合后进行打浆；所述酸木瓜与水的质量比为1∶10～1∶5。
所述步骤（1）中，在将酸木瓜打浆前，还包括对所述酸木瓜进行预处理的步骤；所述预处理包括：将酸木瓜清洗、去核、去籽、瓜肉切丁。
所述步骤（2）中，在将辣椒与食盐混合打浆前，还包括对辣椒进行预处理；所述预处理为将所述鲜辣椒去梗蒂，剔除腐烂变质的辣椒和杂质，清洗晾干后，去籽，切碎；所述食盐的添加量为辣椒重量3%～5%。
所述步骤（3）中，按质量比计，果胶∶β-环糊精∶水为1∶1∶60～1∶1∶100。
所述步骤（5）中，所述灭菌步骤为微波灭菌。
所述步骤（5）中，所述灌装步骤在75℃～85℃下进行。
实施例1：
一种酸木瓜辣椒果酱，包括以下原料组分：200 g 的酸木瓜、50 g的辣椒、50 g的水、食盐12.5 g、7.5 g的白砂糖、0.5 g的果胶，0.5 g 的β-环糊精，2.5 g的白酒。
本实施例的酸木瓜辣椒果酱由以下制备方法制备得到：
（1）取200 g 的酸木瓜洗净，去核去籽，切丁，加20g水混合打浆得到酸木瓜浆；
（2）取50 g红辣椒去梗蒂，清洗晾干后，切碎，加入7.5 g的食盐直接打浆得到辣椒浆；
（3）将0.5 g的果胶和0.5 g的β-环糊精混合，用30g的水溶解，混合得到混合溶液；
（4）将步骤（1）的酸木瓜浆与步骤（3）的混合溶液混合，加入步骤（2）的辣椒浆、5 g的食盐、7.5 g的白砂糖、2.5 g的白酒，放入胶体磨均质设备内均质混匀得到混合物；
（5）将步骤（4）得到的混合物在90℃熬制30min后，微波杀菌；在无菌的灌装空间内，温度控制在75℃灌装在耐高温PET塑料瓶进行包装即得。
实施例2：
一种酸木瓜辣椒果酱，包括以下原料组分：250g的酸木瓜、100g的辣椒、100g的水、食盐24.5g、17.5g的白砂糖、1.4g的果胶，1.4g的β-环糊精，5.25g的白酒。
本实施例的酸木瓜辣椒果酱由以下制备方法制备得到：
（1）取250g的酸木瓜洗净，去核去籽，切丁，加50g水混合打浆得到酸木瓜浆；
（2）取100g辣椒去梗蒂，清洗晾干后，切碎，加入17.5g的食盐打浆得到辣椒浆；
（3）将0.5g的果胶和0.5g的β-环糊精混合，用50g的水溶解，混合得到混合溶液；
（4）将步骤（1）的酸木瓜浆与步骤（3）的混合溶液混合，加入步骤（2）的辣椒浆、加入7g的食盐、7.5g的白砂糖、5.25g的白酒，放入胶体磨均质设备内均质混匀得到混合物；
（5）将步骤（4）得到的混合物在100℃熬制20min后，微波杀菌；在无菌的灌装空间内，温度控制在85℃灌装在耐高温PET塑料瓶进行包装即得。
根据中科院的分析测试中心检测：酸木瓜果中含齐墩果酸（Oleanolic acid）0.1%，糖类1.2%～3.1%，有机酸3.14%～4.91%，果胶0.782%～2.071%，单宁0.37%～1.54%，粗纤维1.7%～2.6%，水分81.1%～88.5%。100g鲜酸木瓜中含氨基酸（共17种，其中7种为人体必需氨基酸）225.72～481.7mg，Vc50.84～203.09mg，VE 0.40～0.76mg，胡萝卜素0.09～0.17mg，黄酮类物质2.5～14.5mg，钾0.15～0.31ug，钙169～433ug，镁86.9～150ug，锌1.4～2.3ug，锰0.15～0.62ug。2014年湖南省食品测试分析中心对酸木瓜原料也进行了检测：总糖为1.2%～3.7%；总酸为32.59g/kg～38.94g/kg；超氧化物岐化酶SOD为1232U/g～1618U/g；单宁为 8895.71mg/kg～15342.54mg/kg；齐墩果酸为0.22g/kg～0.33g/kg，可见酸木瓜原料营养丰富。
本发明的酸木瓜辣椒果酱是采用对原料营养成分损失最少的加工方式，如物理打浆法、包埋法、微波杀菌方式，可以最大限度的保持住营养成分，保留住酸木瓜本来就有的功效。该酸木瓜辣椒果酱加工中未经过任何化学处理，而是采用物理方法直接打浆，添加大分子包埋，酸木瓜的营养损失极少，对主要特征营养因子实现近全保留。
考察实施例2的酸木瓜辣椒果酱与原料中的主要特征营养成分比较，考察结果列于表1中。从表1中可看出，酸木瓜辣椒果酱的主要特征营养成分是互补叠加，相互没有拮抗或抵消，由于酸木瓜的酸和环糊精大分子的包埋及白砂糖及其他组分的复合作用，有效减少了VC在热加工中的损失，使VC得到了较大的保留。
表1 产品中的主要特征营养成分对比情况
以上所述，仅是本发明的较佳实施例而已，并非对本发明作任何形式上的限制。虽然本发明已以较佳实施例揭示如上，然而并非用以限定本发明。任何熟悉本领域的技术人员，在不脱离本发明的精神实质和技术方案的情况下，都可利用上述揭示的方法和技术内容对本发明技术方案做出许多可能的变动和修饰，或修改为等同变化的等效实施例。因此，凡是未脱离本发明技术方案的内容，依据本发明的技术实质对以上实施例所做的任何简单修改、等同替换、等效变化及修饰，均仍属于本发明技术方案保护的范围内。
Claims (10)
1.酸木瓜辣椒果酱，其特征在于，包括以下原料组分：4～5重量份的酸木瓜、1～2重量份的辣椒、0.3～0.6重量份的食盐、0.15～0.4重量份的白砂糖，0.01～0.04重量份的果胶、
0.01～0.04重量份的β-环糊精和0.05～0.15重量份的白酒和水。
2.如权利要求1所述的酸木瓜辣椒果酱，其特征在于，所述水的量为1～2重量份。
3.如权利要求1或2所述的酸木瓜辣椒果酱的制备方法，其特征在于，包括以下步骤：
(1)将酸木瓜打浆得到酸木瓜浆；
(2)将辣椒与食盐混合，打浆得到辣椒浆；所述食盐的添加量为辣椒重量3％～5％；
(3)将果胶和β-环糊精用水溶解制成混合溶液；
(4)将所述酸木瓜浆和混合溶液混匀后，再加入辣椒浆、白砂糖、白酒和剩余的食盐，充分混合均匀后，进行胶体磨细化磨浆，得到混合物；
(5)将所述步骤(4)中制备得到的混合物进行熬制、杀菌、灌装，即得成品。
4.根据权利要求3所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(5)中，所述熬制温度为90℃～100℃；所述熬制的时间为20min～30min。
5.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(1)中，所述打浆为：将酸木瓜与水混合后进行打浆；所述酸木瓜与水的质量比为1∶10～1∶5。
6.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(1)中，在将酸木瓜打浆前，还包括对所述酸木瓜进行预处理的步骤；所述预处理包括：将酸木瓜清洗、去核、去籽和瓜肉切丁。
7.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(2)中，在将辣椒与食盐混合打浆前，还包括对辣椒进行预处理；所述预处理为将鲜辣椒去梗蒂，剔除腐烂变质的辣椒和杂质，清洗晾干后，去籽，切碎。
8.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(3)中，按质量比计，果胶∶β-环糊精∶水为1∶1∶60～1∶1∶100。
9.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(5)中，所述杀菌 步骤为微波灭菌。
10.根据权利要求3或4所述的酸木瓜辣椒果酱的制备方法，其特征在于，所述步骤(5)中，所述灌装在75℃～85℃下进行。
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| CN105368668A (zh) * | 2015-12-09 | 2016-03-02 | 湖南施韵酒业有限公司 | 酸木瓜酒及其制备方法 |
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