CN110731483A - 一种红枣树莓低糖果酱的制备方法 - Google Patents
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Abstract
本发明涉及一种红枣树莓低糖果酱的制备方法,属于食品加工领域;各组分的重量份为:红枣浆50~80份、树莓浆50~80份、白砂糖3~10份、柠檬酸0.1~1份、黄原胶0.1~1份、低甲氧基果胶0.1~1份;具体是红枣浆、树莓浆为主要原料,并以白砂糖、柠檬酸、黄原胶和低甲氧基果胶为添加剂,通过调配、胶磨、均质、灌装、杀菌工艺,制得红枣树莓低糖果酱产品,该果酱在外观、色泽、风味、组织状态和口感方面较佳,满足了人们对食品色、香、味及营养的需求。
Description
技术领域
本发明涉及一种红枣树莓低糖果酱的制备方法,属于食品加工技术领域。
背景技术
红枣为鼠李目鼠李科植物枣的成熟果实,富含蛋白质、糖类、膳食纤维、多种氨基酸、胡萝卜素、维生素B、维生素C、和钙、磷、铁等矿物质,具有补中益气,养血安神之功效。红枣中丰富的多糖、芦丁、维生素C、五环三萜类、皂苷、环磷酸腺苷、环磷酸鸟苷等成分,对提高机体免疫力和抗氧化有显著的效果。
树莓,又称覆盆子、托盘、马林,果实为浆果,色泽诱人、酸甜可口、风味芳香、营养丰富,美国人称之为“生命之果”。树莓果实含丰富的有机酸、维生素、矿物质、黄酮、花青素及挥发油、酚类、萜类等,除了这些丰富的营养成分,树莓还有一些特殊的功效成分,如黄酮、鞣花酸、花青素等药用成分具有抑制癌症和抗心血管病之功效。
红枣具有较高的糖分和较好的风味,但加工后色泽较差,而树莓具有较好的色泽和果香,富含丰富的有机酸。
本发明将这两种原料混合加工成果酱,开发出一种红枣树莓低糖果酱,不但可以给人们带来丰富的营养,而且赋予了产品很好的色泽和口感,满足了人们对食品色、香、味及营养的需求。
发明内容
本发明的目的在于提供一种红枣树莓低糖果酱的制备方法,具体是红枣浆、树莓浆为主要原料,并以白砂糖、柠檬酸、黄原胶和低甲氧基果胶为添加剂,通过调配、胶磨、均质、灌装、杀菌等工艺,制得红枣树莓低糖果酱产品,该果酱在外观、色泽、风味、组织状态和口感方面达到最佳,满足了人们对食品色、香、味及营养的需求。
为了达到上述目的,本发明所采用的技术方案是:
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆50~80份、树莓浆50~80份、白砂糖3~10份、柠檬酸0.1~1份、黄原胶0.1~1份、低甲氧基果胶0.1~1份。
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆60份、树莓浆65份、白砂糖6份、柠檬酸0.4份、黄原胶0.5份、低甲氧基果胶0.6份。
一种红枣树莓低糖果酱的制备方法,包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后在90-100℃预煮3~6min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至50~60℃;
(4)过胶体磨:在料液50~60℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至90~95℃,然后灌入玻璃瓶中,封口料液温度不低于85℃;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到30~40℃,得红枣树莓低糖果酱。
本发明具有如下优点:
本发明研制出的红枣树莓低糖果酱色泽明亮、风味独特、口感细腻,营养价值丰富,而且具有抗氧化、美白,补血等保健功能。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆70份、树莓浆60份、白砂糖5份、柠檬酸0.5份、黄原胶0.4份、低甲氧基果胶0.2份。
一种红枣树莓低糖果酱的制备方法,包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后90℃预煮6min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至50℃;
(4)过胶体磨:在料液50℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至95℃,然后灌入玻璃瓶中,封口料液温度不低于85℃;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到30℃,得红枣树莓低糖果酱。
实施例2
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆50份、树莓浆80份、白砂糖10份、柠檬酸0.6份、黄原胶0.3份、低甲氧基果胶0.5份。
一种红枣树莓低糖果酱的制备方法,包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后100℃预煮5min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至50℃;
(4)过胶体磨:在料液60℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至95℃,然后灌入玻璃瓶中,封口料液温度不低于85℃;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到40℃,得红枣树莓低糖果酱。
实施例3
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆70份、树莓浆60份、白砂糖8份、柠檬酸0.4份、黄原胶0.2份、低甲氧基果胶0.5份。
一种红枣树莓低糖果酱的制备方法,包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后95℃预煮6min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至60℃;
(4)过胶体磨:在料液60℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至95℃,然后灌入玻璃瓶中,封口料液温度不低于85℃;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到40℃,得红枣树莓低糖果酱。
实施例4
一种红枣树莓低糖果酱,各组分的重量份为:
红枣浆80份、树莓浆50份、白砂糖6份、柠檬酸0.5份、黄原胶0.2份、低甲氧基果胶0.6份。
一种红枣树莓低糖果酱的制备方法,包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后90℃预煮6min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至60℃;
(4)过胶体磨:在料液60℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至95℃,然后灌入玻璃瓶中,封口料液温度不低于85℃;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到40℃,得红枣树莓低糖果酱。
Claims (5)
1.一种红枣树莓低糖果酱,其特征在于:各组分的重量份为:
红枣浆50~80份、树莓浆50~80份、白砂糖3~10份、柠檬酸0.1~1份、黄原胶0.1~1份、低甲氧基果胶0.1~1份。
2.一种红枣树莓低糖果酱,其特征在于:各组分的重量份为:
红枣浆60份、树莓浆65份、白砂糖6份、柠檬酸0.4份、黄原胶0.5份、低甲氧基果胶0.6份。
3.一种红枣树莓低糖果酱的制备方法,其特征在于:包括以下步骤:
(1)红枣打浆:将洗净的红枣置于配置好的碱液中浸泡预煮3min,脱去皮然后再预煮20min,去核打浆制得红枣浆;
(2)树莓打浆:将树莓洗净摘梗,然后预煮3~6min灭酶、打浆、过滤去籽制得树莓浆;
(3)调配:将树莓浆和红枣浆按照比例加入配料锅中,依次加入柠檬酸、白砂糖和增稠剂的混合液,搅拌均匀,预热至50~60℃;
(4)过胶体磨:在料液50~60℃条件下过胶体磨;
(5)加热灌装:将混合均匀的料液加入至90~95℃,然后灌入玻璃瓶中;
(6)杀菌:将灌装瓶放入100℃ 的热水中杀菌15min后取出,分段迅速冷却到30~40℃,得红枣树莓低糖果酱。
4.根据权利要求3所述的一种红枣树莓低糖果酱的制备方法,其特征在于:步骤(2)所述的煮制温度为90-100℃。
5.根据权利要求3所述的一种红枣树莓低糖果酱的制备方法,其特征在于:步骤(5)所述的封口料液温度不低于85℃。
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CN112189819A (zh) * | 2020-09-17 | 2021-01-08 | 冯国军 | 一种红枣果酱罐头及其制备方法 |
CN112956667A (zh) * | 2021-03-19 | 2021-06-15 | 安徽本草堂生物科技有限公司 | 一种低糖保健果酱及其生产工艺 |
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CN112189819A (zh) * | 2020-09-17 | 2021-01-08 | 冯国军 | 一种红枣果酱罐头及其制备方法 |
CN112956667A (zh) * | 2021-03-19 | 2021-06-15 | 安徽本草堂生物科技有限公司 | 一种低糖保健果酱及其生产工艺 |
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