CN110250467A - 一种控糖果酱及其生产工艺 - 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种控糖果酱及其生产工艺,由以下重量的原料组成:6‑16份的蜂蜜,34‑47份的水果,22‑34份的果葡糖浆,13‑21份的白砂糖,0.007‑0.019份的食品添加剂,0.9‑2.3份的饴糖,3‑7.5份的α‑亚麻酸,24‑33份的L‑阿拉伯糖,其中食品添加剂的组成成分:果胶、柠檬酸、三氯蔗糖、山梨酸钾、食用香精。有益效果在于:本发明的果酱使用果汁低温熬制而成,能够更好的保留水果的风味和营养成分,便于贮藏;通过在制作果酱过程中加入了一定量的食品添加剂,在保证果酱的品质的前提下,还具有一定的保健功能;在果酱内添加L‑阿拉伯糖,能够在减少对果酱内的糖分的吸收的同时减少对酸奶内的糖分的吸收,控制血糖升高。
Description
技术领域
本发明涉及果酱生产技术领域,特别是涉及一种控糖果酱及其生产工艺。
背景技术
果酱是以鲜果为主料,经浓缩、灭菌、杀酶、护色、保味等工艺深加工而成。传统果酱制作需添加大量蔗糖,果酱中糖与果胶形成凝胶的过程中,糖主要起脱水作用,且含糖量需达到60%以上,造成果酱口感甜腻,不利于健康,因此,制备低糖果酱需解决如何使果酱状态良好、稳定的问题。传统果酱制作过程为高温长时间熬煮,水果中许多活性成分及营养成分以在此过程中发生改变或挥发,造成损失。
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。现在在酸奶的生产过程中,通常为了增加酸奶的口味种类和风味口感,会在酸奶内添加果酱,但在果酱和酸奶的生产过程中,会添加较多的糖,同时在酸奶和果肉中也含有大量的糖,大量食用后,会摄入过量的糖,从而容易对食用者的血糖造成影响。
发明内容
本发明的目的就在于为了解决上述问题而提供一种控糖果酱。
本发明通过以下技术方案来实现上述目的:
一种控糖果酱,由以下重量的原料组成:6-16份的蜂蜜,34-47份的水果,22-34份的果葡糖浆,13-21份的白砂糖,0.007-0.019份的食品添加剂,0.9-2.3份的饴糖,3-7.5份的α-亚麻酸,24-33份的L-阿拉伯糖,其中食品添加剂的组成成分:果胶、柠檬酸、三氯蔗糖、山梨酸钾、食用香精。
进一步的,由以下重量的原料组成:9份的蜂蜜,36份的水果,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖。
进一步的,所述食品添加剂的成分配比:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
进一步的,为了保证果酱的风味和口感,还可按上述原料组成添加0.005份的维生素C,2份的甜菊糖苷。
本发明还提供一种用于生产上述控糖果酱的工艺,包括如下步骤:
A、按上述重量配比称取原料;
B、将水果洗净后放入食盐水中浸泡,浸泡一段时间后对水果切块(有籽的水果要进行去籽操作),并进行压榨操作;
C、将压榨后的水果取出,通过过滤网进行过滤,将果渣去除;
D、将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25-30min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
E、再次进行熬煮,直至将果浆浓缩成果酱;
F、将所得的果酱按照公知工艺灌装灭菌,每袋约10-12g;
G、食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
进一步的,所述步骤C中过滤时使用的过滤网筛目是500目。
进一步的,所述步骤D和E中,使用水浴加热的方式进行低温恒温熬煮。
本发明的原料功效解析如下:
维生素C:抗体及胶原形成,组织修补(包括某些氧化还原作用),苯丙氨酸、酪氨酸、叶酸的代谢,铁、碳水化合物的利用,脂肪、蛋白质的合成,维持免疫功能,羟化5-羟色胺,保持血管的完整,促进非血红素铁吸收等所必需,同时维生素C还具备有抗氧化,抗自由基,抑制酪氨酸酶的形成,从而达到美白,淡斑的功效;
甜菊糖苷:有轻快凉爽感,对其它甜味剂有改善和增强作用,在酸性和碱性条件下都较稳定;
α-亚麻酸:保证健康基础,防止健忘、疲劳、视力衰退等情况,保证维生素、矿物质、蛋白质等营养素的有效吸收和利用,避免营养流失;
饴糖:性味甘、温,归脾、胃、肺经,临床主要用来补脾益气、缓急止痛、润肺止咳,治疗脾胃气虚、中焦虚寒、肺虚久咳、气短气喘等,在多个经方中皆有应用,另外饴糖还具有一定的还原性,可以抗氧化,具有较大的渗透压,能抑制制剂中微生物的生长繁殖;
L-阿拉伯糖:能够抑制蔗糖的吸收,控制血糖升高;预防便秘,促进双歧杆菌生长;改变骨骼肌纤维成分,通过支配糖酵解到糖氧化来影响腹部脂肪组织的增长;
果胶:形成具有弹性的凝胶;
柠檬酸:做为食品的酸味剂,抗氧化剂;
三氯蔗糖:功能性甜味剂,无能量,甜度高,甜味纯正,高度安全;
山梨酸钾:防腐剂;
果葡糖浆:甜味剂;
食用香精:强化或改善其产品的香味。
本发明的有益效果在于:本发明的果酱使用果汁低温熬制而成,能够更好的保留水果的风味和营养成分,便于贮藏;通过在制作果酱过程中加入了一定量的食品添加剂,在保证果酱的品质的前提下,还具有一定的保健功能;在果酱内添加L-阿拉伯糖,能够在减少对果酱内的糖分的吸收的同时减少对酸奶内的糖分的吸收,控制血糖升高。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
一种控糖果酱,由以下重量的原料组成:9份的蜂蜜,36份的蓝莓,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖,其中食品添加剂的组成成分:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
本发明还提供一种用于制备上述控糖果酱的生产工艺,包括如下步骤:
A、按上述重量配比称取原料;
B、将蓝莓洗净后放入食盐水中浸泡,浸泡一段时间后对蓝莓切块,并进行压榨操作;
C、将压榨后的果汁取出,通过过滤网进行过滤,将果渣去除;
D、将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
E、再次进行熬煮,直至将果浆浓缩成果酱;
F、将蓝莓果酱按照公知工艺灌装灭菌,每袋约10-12g;
G、食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
实施例二:
一种控糖果酱,由以下重量的原料组成:9份的蜂蜜,36份的草莓,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖,其中食品添加剂的组成成分:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
本发明还提供一种用于制备上述控糖果酱的生产工艺,包括如下步骤:
A、按上述重量配比称取原料;
B、将草莓洗净后放入食盐水中浸泡,浸泡一段时间后对草莓切块,并进行压榨操作;
C、将压榨后的果汁取出,通过过滤网进行过滤,将果渣去除;
D、将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
E、再次进行熬煮,直至将果浆浓缩成果酱;
F、将草莓果酱按照公知工艺灌装灭菌,每袋约10-12g;
G、食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
实施例三:
一种控糖果酱,由以下重量的原料组成:9份的蜂蜜,36份的山楂,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖,其中食品添加剂的组成成分:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
本发明还提供一种用于制备上述控糖果酱的生产工艺,包括如下步骤:
A、按上述重量配比称取原料;
B、将山楂洗净后放入食盐水中浸泡,浸泡一段时间后对山楂去籽切块,并进行压榨操作;
C、将压榨后的果汁取出,通过过滤网进行过滤,将果渣去除;
D、将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
E、再次进行熬煮,直至将果浆浓缩成果酱;
F、将山楂果酱按照公知工艺灌装灭菌,每袋约10-12g;
G、食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
实施例四:
一种控糖果酱,由以下重量的原料组成:9份的蜂蜜,18份的百香果和18份的无花果,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖,其中食品添加剂的组成成分:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
本发明还提供一种用于制备上述控糖果酱的生产工艺,包括如下步骤:
A、按上述重量配比称取原料;
B、将百香果和无花果洗净后放入食盐水中浸泡,浸泡一段时间后对百香果和无花果去皮切块,并进行压榨操作;
C、将压榨后的混合果汁取出,通过过滤网进行过滤,将果渣去除;
D、将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
E、再次进行熬煮,直至将果浆浓缩成果酱;
F、将百香果和无花果的混合果酱按照公知工艺灌装灭菌,每袋约10-12g;
G、食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。
Claims (7)
1.一种控糖果酱,其特征在于:由以下重量的原料组成:6-16份的蜂蜜,34-47份的水果,22-34份的果葡糖浆,13-21份的白砂糖,0.007-0.019份的食品添加剂,0.9-2.3份的饴糖,3-7.5份的α-亚麻酸,24-33份的L-阿拉伯糖,其中食品添加剂的组成成分:果胶、柠檬酸、三氯蔗糖、山梨酸钾、食用香精。
2.根据权利要求1所述的一种控糖果酱,其特征在于:由以下重量的原料组成:9份的蜂蜜,36份的水果,27份的果葡糖浆,18份的白砂糖,0.012份的食品添加剂,1份的饴糖,5份的α-亚麻酸,30份的L-阿拉伯糖。
3.根据权利要求1所述的一种控糖果酱,其特征在于:所述食品添加剂的成分配比:0.25份的果胶,0.15份的柠檬酸,0.2份的三氯蔗糖,0.1份的三梨酸钾,0.3份的食用香精。
4.根据权利要求1所述的一种控糖果酱,其特征在于:为了保证果酱的风味和口感,还可按上述原料组成添加0.005份的维生素C,2份的甜菊糖苷。
5.生产权利要求1或2所述的控糖果酱的工艺,其特征在于:包括如下步骤:
按上述重量配比称取原料;
将水果洗净后放入食盐水中浸泡,浸泡一段时间后对水果切块(有籽的水果要进行去籽操作),并进行压榨操作;
将压榨后的水果取出,通过过滤网进行过滤,将果渣去除;
将熬制用的器皿进行消毒杀菌后倒入果汁,并放入饴糖和L-阿拉伯糖,低温搅拌熬煮25-30min后,将其他原料倒入熬制好的果浆内进行搅拌混合;
再次进行熬煮,直至将果浆浓缩成果酱;
将所得的果酱按照公知工艺灌装灭菌,每袋约10-12g;
食用时,可直接食用或将果酱挤入酸奶中搅拌后与酸奶一起食用。
6.根据权利要求5所述的一种控糖果酱的生产工艺,其特征在于:所述步骤C中过滤时使用的过滤网筛目是500目。
7.根据权利要求5所述的一种控糖果酱的生产工艺,其特征在于:所述步骤D和E中,使用水浴加热的方式进行低温恒温熬煮。
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CN107410993A (zh) * | 2017-04-26 | 2017-12-01 | 鲜活果汁工业(昆山)有限公司 | 无化学添加蓝莓果酱及其制备方法 |
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