CN110583841A - 一种低糖果汁蜜饯的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/38—Sucrose-free products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
本发明公开了一种低糖果汁蜜饯的制备方法,属于食品技术领域,涉及蜜饯。一种低糖果汁蜜饯的制备方法,步骤为:1)将枣筛选洗净,加水浸泡、打浆、过滤,收集滤液,获得浓缩枣汁;2)将杏洗净,去核、加水浸泡、打浆、过滤,收集滤液,获得浓缩杏汁;3)将蜜饯肉洗净后进行预处理,送入蒸发器汽蒸10‑15min;4)将汽蒸后的蜜饯肉在浓缩枣汁中浸泡120‑180min,捞出沥干;5)将沥干后的蜜饯肉在30‑35℃的烘烤3‑4h;6)浸泡浓缩杏汁;7)回烤;8)包装。本发明蜜饯含糖量低,工艺简单,营养丰富,口味酸甜适中,爽口滑润,甜而不腻。
Description
技术领域
本发明属于食品技术领域,涉及蜜饯,具体涉及一种低糖果汁蜜饯的制备方法。
背景技术
传统蜜饯产品大多数使用糖或者蜂蜜浸泡制得,属于“重糖”产品,其外形如蜜饯,含糖量在70~75%以上,制备时,需要使用防腐剂等添加剂。近年来随着人们的保健意识的不断增强,由于蜜饯的高糖含量和防腐剂使用,蜜饯市场受到了严重的制约。
红枣味甘性温、归脾胃经,有补中益气、养血安神、缓和药性的功能,自古以来就被列为“五果”(桃、李、梅、杏、 枣)之一。现代药理研究发现,红枣含有丰富的营养成分,除含有糖、蛋 白质、有机酸、维生素、微量元素外,还含有黄酮类化合物和皂苷等药用成分,因而具有很好的营养保健价值和药用价值,有“天然维生素丸”的美誉。
为了拓宽蜜饯市场,本发明研发了一种使用枣汁代替蔗糖进行蜜饯生产的工艺,以达到降低蜜饯含糖量的目的。
发明内容
本发明的目的在于提供一种低糖果汁蜜饯的制备方法。
本发明是通过以下技术方案实现的:
一种低糖果汁蜜饯的制备方法,步骤为:
1)制备浓缩枣汁:将枣筛选洗净,加水浸泡、打浆、过滤,收集滤液,获得浓缩枣汁;
2)制备浓缩杏汁:将杏洗净,去核、加水浸泡、打浆、过滤,收集滤液,获得浓缩杏汁;
3)蜜饯预处理:将蜜饯肉洗净后进行预处理,送入蒸发器汽蒸10-15min;
4)浸泡浓缩枣汁:将汽蒸后的蜜饯肉在浓缩枣汁中浸泡120-180min,捞出沥干;
5)烘烤:将沥干后的蜜饯肉在30-35℃的烘烤3-4h;
6)浸泡浓缩杏汁:将烘烤后的蜜饯肉在浓缩杏汁中浸泡20-30min,捞出沥干;
7)回烤:将沥干后的蜜饯肉在30-35℃的烘烤1-1.5h;
8)包装:将回烤后的蜜饯肉杀菌后进行包装,即得。
进一步地,所述浓缩枣汁的制备方法,步骤为:
1)一次打浆:选取枣洗净,在30-50℃的温水中浸泡20-40min,进行一次打浆,获得一次浆液;
2)一次过滤:将一次浆液静置,过滤,收集一次滤液和一次滤渣;
3)二次打浆:将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
4)二次过滤:将二次浆液静置,过滤,收集二次滤液和二次滤渣;
5)三次过滤:收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩枣汁。
更进一步地,所述的枣在一倍体积的30-50℃的温水中浸泡20-40min。
所述浓缩杏汁的制备方法,步骤为:
1)一次打浆:选取杏洗净,去核,在30-50℃的温水中浸泡50-60min,进行一次打浆,获得一次浆液;
2)一次过滤:将一次浆液静置,过滤,收集一次滤液和一次滤渣;
3)二次打浆:将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
4)二次过滤:将二次浆液静置,过滤,收集二次滤液和二次滤渣;
5)三次过滤:收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩杏汁。
所述的杏在一倍体积的30-50℃的温水中浸泡50-60min。
更进一步地,所述的蜜饯肉为桃、李、杏、梨、枣。
本发明以浓缩枣汁代替蔗糖液,相比传统的蔗糖制备蜜饯,可将蜜饯的含糖量降低4-7%;利用蒸发器汽蒸对蜜饯肉进行预处理,相比传统的煮制可以减少水中的矿物质及氧化,降低熟制时间,提高了蜜饯的食用价值;利用杏汁进行防腐,保证蜜饯生产全过程无添加剂,取消了传统的熏硫、浸硫、防氧化工艺,保证成品不含硫;此外浓缩枣汁和浓缩杏汁营养丰富,除含有糖、蛋 白质、有机酸、维生素、微量元素外,还含有黄酮类化合物和皂苷等药用成分,因而具有很好的营养保健价值和药用价值。
与现有技术相比,本发明蜜饯含糖量低,工艺简单,营养丰富,口味酸甜适中,爽口滑润,甜而不腻。
具体实施方式
以下结合实施例对本发明作进一步说明。
实施例1 一种低糖果汁蜜饯的制备方法,步骤为:
1)制备浓缩枣汁:选取枣洗净,在一倍体积的30-50℃的温水中浸泡20-40min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩枣汁;
2)制备浓缩杏汁:选取杏洗净,去核,在一倍体积的30-50℃的温水中浸泡50-60min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩杏汁;
3)蜜饯预处理:将桃洗净去核后进行预处理,送入蒸发器汽蒸10-15min;
4)浸泡浓缩枣汁:将汽蒸后的桃在浓缩枣汁中浸泡120-180min,捞出沥干;
5)烘烤:将沥干后的桃在30-35℃的烘烤3-4h;
6)浸泡浓缩杏汁:将烘烤后的桃在浓缩杏汁中浸泡20-30min,捞出沥干;
7)回烤:将沥干后的桃在30-35℃的烘烤1-1.5h;
8)包装:将回烤后的桃肉杀菌后进行包装,即得。
实施例2 一种低糖果汁蜜饯的制备方法,步骤为:
1)制备浓缩枣汁:选取枣洗净,在一倍体积的30-50℃的温水中浸泡20-40min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩枣汁;
2)制备浓缩杏汁:选取杏洗净,去核,在一倍体积的30-50℃的温水中浸泡50-60min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩杏汁;
3)蜜饯预处理:将梨洗净去核后进行预处理,送入蒸发器汽蒸10-15min;
4)浸泡浓缩枣汁:将汽蒸后的梨在浓缩枣汁中浸泡120-180min,捞出沥干;
5)烘烤:将沥干后的梨在30-35℃的烘烤3-4h;
6)浸泡浓缩杏汁:将烘烤后的梨在浓缩杏汁中浸泡20-30min,捞出沥干;
7)回烤:将沥干后的梨在30-35℃的烘烤1-1.5h;
8)包装:将回烤后的梨肉杀菌后进行包装,即得。
实施例3 一种低糖果汁蜜饯的制备方法,步骤为:
1)制备浓缩枣汁:选取枣洗净,在一倍体积的30-50℃的温水中浸泡20-40min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩枣汁;
2)制备浓缩杏汁:选取杏洗净,去核,在一倍体积的30-50℃的温水中浸泡50-60min,进行一次打浆,获得一次浆液;
将一次浆液静置,过滤,收集一次滤液和一次滤渣;
将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
将二次浆液静置,过滤,收集二次滤液和二次滤渣;
收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩杏汁;
3)蜜饯预处理:将枣(也可以是李子、杏)洗净去核后进行预处理,送入蒸发器汽蒸10-15min;
4)浸泡浓缩枣汁:将汽蒸后的枣在浓缩枣汁中浸泡120-180min,捞出沥干;
5)烘烤:将沥干后的枣在30-35℃的烘烤3-4h;
6)浸泡浓缩杏汁:将烘烤后的枣在浓缩杏汁中浸泡20-30min,捞出沥干;
7)回烤:将沥干后的枣在30-35℃的烘烤1-1.5h;
8)包装:将回烤后的枣肉杀菌后进行包装,即得。
Claims (6)
1.一种低糖果汁蜜饯的制备方法,其特征在于,步骤为:
1)制备浓缩枣汁:将枣筛选洗净,加水浸泡、打浆、过滤,收集滤液,获得浓缩枣汁;
2)制备浓缩杏汁:将杏洗净,去核、加水浸泡、打浆、过滤,收集滤液,获得浓缩杏汁;
3)蜜饯预处理:将蜜饯肉洗净后进行预处理,送入蒸发器汽蒸10-15min;
4)浸泡浓缩枣汁:将汽蒸后的蜜饯肉在浓缩枣汁中浸泡120-180min,捞出沥干;
5)烘烤:将沥干后的蜜饯肉在30-35℃的烘烤3-4h;
6)浸泡浓缩杏汁:将烘烤后的蜜饯肉在浓缩杏汁中浸泡20-30min,捞出沥干;
7)回烤:将沥干后的蜜饯肉在30-35℃的烘烤1-1.5h;
8)包装:将回烤后的蜜饯肉杀菌后进行包装,即得。
2.根据权利要求1所述的一种低糖果汁蜜饯的制备方法,其特征在于,所述浓缩枣汁的制备步骤为:
1)一次打浆:选取枣洗净,在30-50℃的温水中浸泡20-40min,进行一次打浆,获得一次浆液;
2)一次过滤:将一次浆液静置,过滤,收集一次滤液和一次滤渣;
3)二次打浆:将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
4)二次过滤:将二次浆液静置,过滤,收集二次滤液和二次滤渣;
5)三次过滤:收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩枣汁。
3.根据权利要求2所述的一种低糖果汁蜜饯的制备方法,其特征在于,所述的枣在一倍体积的30-50℃的温水中浸泡20-40min。
4.根据权利要求1所述的一种低糖果汁蜜饯的制备方法,其特征在于,所述浓缩杏汁的制备方法,步骤为:
1)一次打浆:选取杏洗净,去核,在30-50℃的温水中浸泡50-60min,进行一次打浆,获得一次浆液;
2)一次过滤:将一次浆液静置,过滤,收集一次滤液和一次滤渣;
3)二次打浆:将一次滤渣加入滤渣一倍体积的水,进行二次打浆,获得二次浆液;
4)二次过滤:将二次浆液静置,过滤,收集二次滤液和二次滤渣;
5)三次过滤:收集一次滤液和二次滤液,依次硅藻土过滤和滤芯过滤,收集获得浓缩杏汁。
5.根据权利要求3所述的一种低糖果汁蜜饯的制备方法,其特征在于,所述的杏在一倍体积的30-50℃的温水中浸泡50-60min。
6.根据权利要求1所述的一种低糖果汁蜜饯的制备方法,其特征在于,所述的蜜饯肉为桃、李、杏、梨、枣。
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