CN110353219A - 一种蜜桃果酱及其生产方法 - Google Patents
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Abstract
本发明公开了一种蜜桃果酱及其生产方法，其主要原料包括：蜜桃、冰糖、果胶、琥珀酸、抗坏血酸和茶多酚；其生产方法包括以下步骤：1)将蜜桃清洗干净，放入沸水中烫漂，再马上放入冷水中，然后剥除蜜桃的外皮，切开果实，去除果核；2）将蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；然后进行加热处理，待其浓稠后停止加热并加入其他辅料，恒温搅拌后趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。本发明的蜜桃果酱不添加任何防腐剂、色素、甜味剂和硬化剂，保持果酱的天然属性和营养价值，属于高品位消费品，食用方便，附加值高。
Description
技术领域
本发明涉及一种蜜桃果酱及其生产方法，属于食物加工技术领域。
背景技术
蜜桃有健美皮肤，养血美颜，清胃，润肺，祛痰的功效，水蜜桃的营养价值丰富，含丰富的铁质，能增加人体血红蛋白数量，它的蛋白质的含量比苹果，葡萄高一倍，比梨子多七倍，铁的含量比苹果多三倍，比梨子多五倍，素有果中皇后的美誉。目前市场上以蜜桃做成果酱的甚少，而且制成成品后营养大大流失。
发明内容
本发明的目的在于克服现有技术的不足，提供一种蜜桃果酱，营养更多，味道更香甜、平和，且操作简单、安全，能保持维生素不被流失，保持其丰富的营养价值，还可以很好的维持人体的生理机能，适合广大人群的食用，解决了水果不易储存的问题。
为实现上述目的，本发明采用如下技术方案：
一种蜜桃果酱，其主要原料按重量份计包括：蜜桃70-90份、冰糖1-2份、果胶2-5份、琥珀酸1.5-2份、抗坏血酸1.5-2份和茶多酚0.5-1.5份。
进一步地，所述蜜桃果酱的主要原料按重量份计包括：蜜桃80份、冰糖1.5份、果胶4份、琥珀酸2份、抗坏血酸1.6份和茶多酚1份。
上述蜜桃果酱的生产方法包括以下步骤：
1) 将蜜桃清洗干净，然后放入沸水中烫漂一会儿，立即捞出，马上放入冷水中，又立即捞出；
2) 剥除蜜桃的外皮，切开果实，去除果核；
3）将经过上述处理的蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；
4）对不锈钢蒸煮锅进行加热处理，待混合物料浓稠后停止加热并依次加入果胶、琥珀酸、抗坏血酸份、茶多酚，在恒温下搅拌20-30min后得到蜜桃果酱物料；
5）将蜜桃果酱物料趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。
进一步地，步骤4）中加热处理的温度为90-100℃，时间为60-90min。
进一步地，步骤4）中恒温搅拌的温度为50-60℃。
本发明的优点：本发明的果酱中加入琥珀酸和抗坏血酸，琥珀酸具有调味
剂和pH调节剂的双重功效，还能抑制微生物生长，与抗坏血酸共用具有良好的抗氧化性，改善果酱中蛋白质和维生素的稳定性，同时三者结合使用果酱保持为PH4～6的酸性条件，调整了产品风味和pH值，改善了产品口感，同时高酸性环境稳定了产品色泽，提高了杀菌效果；同时还加入了具有天然抗氧化功效的茶多酚，进一步提高了产品的保质期。且本发明制备的蜜桃果酱不添加任何防腐剂、色素、甜味剂 和硬化剂，保持果酱的天然属性和营养价值，属于高品位消费品，食用方便，附加值高，充分体现果酱更高的商业价值。
具体实施方式：
为了使本发明所述的内容更加便于理解，下面结合具体实施方式对本发明所述的技术方案做进一步的说明，但是本发明不仅限于此。
实施例1
一种蜜桃果酱，其主要原料按重量份计包括：蜜桃80份、冰糖1.5份、果胶4份、琥珀酸2份、抗坏血酸1.6份和茶多酚1份。
蜜桃果酱的制备方法，具体包括如下步骤：
1) 将蜜桃清洗干净，然后放入沸水中烫漂一会儿，立即捞出，马上放入冷水中，又立即捞出；
2) 剥除蜜桃的外皮，切开果实，去除果核；
3）将经过上述处理的蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；
4）对不锈钢蒸煮锅进行加热处理，温度设定为95℃，加热时间为70min，待混合物料浓稠后停止加热并依次加入果胶、琥珀酸、抗坏血酸份、茶多酚，在50℃恒温下搅拌20-30min后得到蜜桃果酱物料；
5）将蜜桃果酱物料趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。
实施例2
一种蜜桃果酱，其主要原料按重量份计包括：蜜桃70份、冰糖1.5份、果胶2份、琥珀酸2份、抗坏血酸1.9份和茶多酚1份。
蜜桃果酱的制备方法，具体包括如下步骤：
1) 将蜜桃清洗干净，然后放入沸水中烫漂一会儿，立即捞出，马上放入冷水中，又立即捞出；
2) 剥除蜜桃的外皮，切开果实，去除果核；
3）将经过上述处理的蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；
4）对不锈钢蒸煮锅进行加热处理，温度设定为90℃，加热时间为90min，待混合物料浓稠后停止加热并依次加入果胶、琥珀酸、抗坏血酸份、茶多酚，在55℃恒温下搅拌20-30min后得到蜜桃果酱物料；
5）将蜜桃果酱物料趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。
实施例3
一种蜜桃果酱，其主要原料按重量份计包括：蜜桃85份、冰糖1.7份、果胶3.4份、琥珀酸1.8份、抗坏血酸1.7份和茶多酚0.9份。
蜜桃果酱的制备方法，具体包括如下步骤：
1) 将蜜桃清洗干净，然后放入沸水中烫漂一会儿，立即捞出，马上放入冷水中，又立即捞出；
2) 剥除蜜桃的外皮，切开果实，去除果核；
3）将经过上述处理的蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；
4）对不锈钢蒸煮锅进行加热处理，温度设定为100℃，加热时间为60min，待混合物料浓稠后停止加热并依次加入果胶、琥珀酸、抗坏血酸份、茶多酚，在60℃恒温下搅拌20-30min后得到蜜桃果酱物料；
5）将蜜桃果酱物料趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (5)
1.一种蜜桃果酱，其特征在于：所述蜜桃果酱的主要原料按重量份计包括：蜜桃70-90份、冰糖1-2份、果胶2-5份、琥珀酸1.5-2份、抗坏血酸1.5-2份和茶多酚0.5-1.5份。
2.根据权利要求1所述的蜜桃果酱，其特征在于：所述蜜桃果酱的主要原料按重量份计包括：蜜桃80份、冰糖1.5份、果胶4份、琥珀酸2份、抗坏血酸1.6份和茶多酚1份。
3.一种如权利要求1所述的蜜桃果酱的生产方法，其特征在于：所述生产方法包括以下步骤：
1) 将蜜桃清洗干净，然后放入沸水中烫漂一会儿，立即捞出，马上放入冷水中，又立即捞出；
2) 剥除蜜桃的外皮，切开果实，去除果核；
3）将经过上述处理的蜜桃果肉放入破碎机中，碎成浆状，然后与冰糖一同放入不锈钢蒸煮锅中，并进行搅拌使其混合均匀得到混合物料；
4）对不锈钢蒸煮锅进行加热处理，待混合物料浓稠后停止加热并依次加入果胶、琥珀酸、抗坏血酸份、茶多酚，在恒温下搅拌20-30min后得到蜜桃果酱物料；
5）将蜜桃果酱物料趁热灌装封口，经冷却、杀菌消毒处理即得到蜜桃果酱。
4.根据权利要求3所述的蜜桃果酱的生产方法，其特征在于：所述步骤4）中加热处理的温度为90-100℃，时间为60-90min。
5.根据权利要求3所述的蜜桃果酱的生产方法，其特征在于：所述步骤4）中恒温搅拌的温度为50-60℃。
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| US20060099309A1 (en) * | 2004-11-10 | 2006-05-11 | Peter Mattson | Nectarine juice drink |
| CN107028133A (zh) * | 2017-05-31 | 2017-08-11 | 漳州科技职业学院 | 一种含茶多酚的猕猴桃果酱及其制作方法 |
| CN107981153A (zh) * | 2017-12-14 | 2018-05-04 | 宁波市圆蓝食品科技有限公司 | 一种功能性水蜜桃果肉果酱及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060099309A1 (en) * | 2004-11-10 | 2006-05-11 | Peter Mattson | Nectarine juice drink |
| CN107028133A (zh) * | 2017-05-31 | 2017-08-11 | 漳州科技职业学院 | 一种含茶多酚的猕猴桃果酱及其制作方法 |
| CN107981153A (zh) * | 2017-12-14 | 2018-05-04 | 宁波市圆蓝食品科技有限公司 | 一种功能性水蜜桃果肉果酱及其制备方法 |
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