CN110731490A - 一种番木瓜芒果低糖复合果酱及制备方法 - Google Patents
一种番木瓜芒果低糖复合果酱及制备方法 Download PDFInfo
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Abstract
本发明涉及一种番木瓜芒果低糖复合果酱及制备方法，属于食品加工技术领域；各原料重量份为：番木瓜10~30份，芒果20~50份，葡萄糖5~15份，木糖醇1~5份，卡拉胶0.1~1份，黄原胶0.1~1份，柠檬酸0.1~1份；其制备方法包括芒果酱的制备、木瓜酱的制备、木瓜浆与芒果浆的混合均质、加糖调配、添加增稠剂、浓缩、装罐封口、杀菌、冷却步骤；该方法制得的木瓜芒果低糖复合果酱颜色橙黄、无杂质、酱体均匀、黏度适中、无脱水现象、流散缓慢，口感细腻，滋味酸甜适中，较好地保留了木瓜和芒果原有的风味和营养价值，卫生安全性高。
Description
技术领域
本发明涉及一种番木瓜芒果低糖复合果酱及制备方法，属于食品加工技术领域。
背景技术
芒果（Mango）是著名的热带、亚热带水果，在我国海南、云南、广西、广东等南方地区广泛栽培，是山区农民的主要经济作物之一。芒果肉质甜美、气味芬芳、营养丰富，被誉为“热带水果之王”。其富含糖、酸、芒果苷、VA、VC、B 族维生素，以及少量的蛋白质、脂肪、矿物质等营养物质，具有提高人体免疫机能、抗脂质过氧化、保护脑神经元、延缓细胞衰老等药理作用，能够起到抗癌、美化肌肤、预防动脉硬化、防止便秘、止咳等作用。芒果果实除鲜食外，还可加工成果汁、果酱、糖水果片、蜜饯、盐渍品等食品。
木瓜在我国分为2种：一种是蔷薇科木瓜属植物木瓜，即光皮木瓜；另一种是热带水果香木瓜科木瓜，即番木瓜。光皮木瓜味涩且果肉较硬，限制了其应用。番木瓜又称木瓜、乳瓜、万寿果，为十字花目番木瓜科番木瓜属水果，广泛种植于世界范围内的热带和亚热带地区，我国主产地为广东、广西、云南、福建等地，番木瓜富含蛋白质、矿物质、维生素、碳水化合物等营养物质外，还含有丰富的酶类，具有补充营养、提高人体免疫力、清除自由基、助消化、抗菌抗病原体等保健功效。番木瓜资源丰富、营养价值高，有“岭南水果之王”之称。迄今为止，以南方新鲜木瓜为原料，研制出的产品有低糖木瓜果脯、鲜木瓜果酱、低糖木瓜罐头、浸提法汁木瓜果汁、木瓜果酒等。
果酱，也叫果子酱，是将果蔬、糖及酸度调节剂等混合熬制而成的一种凝胶状物质，主要用于涂抹面包食用。果酱能保持鲜果独有的天然风味，酱体充盈流体感、香甜宜人，具有保质期长、易保存等特点。传统的果酱制品中，为了获得良好的凝胶形态和保藏性，其含糖量一般都达60％~65％，致使口感过于甜腻，加之高糖摄入量对健康不利，故消费量日趋下降，开发新型的低糖果酱成为当务之急。近年来，除一般常见的莓、杏、桃、橙等果酱外，热带水果果酱开始步入国际市场。随着我国旅游业的发展和西式糕点的兴起，国内果酱的需求量也越来越大。
目前将木瓜和芒果2 种原料复合制作果酱的研究未见有任何报道。本发明将番木瓜和芒果这2种原料结合起来，研制出具有营养保健功能的低糖新型番木瓜芒果复合果酱，既丰富了果酱的产品类型，也满足了当前消费者追求营养健康的需求，具有广阔的市场发展前景。
发明内容
本发明的目的在于开发出低糖、新型的番木瓜芒果复合果酱，以番木瓜、芒果为原料，以木糖醇、黄原胶、柠檬酸为辅料，通过芒果浆制备、番木瓜浆制备、混合均质、加糖调配、添加增稠剂、加热浓缩、装罐封口、杀菌、消毒，冷却后制得成品，本发明制得的木瓜芒果低糖复合果酱颜色橙黄、无杂质、酱体均匀、黏度适中、无脱水现象、流散缓慢，口感细腻，滋味酸甜适中，较好地保留了木瓜和芒果原有的风味和营养价值，卫生安全性高。
为了达到上述目的，本发明所采用的技术方案是：
一种番木瓜芒果低糖复合果酱，各原料重量份为：
番木瓜10~30份，芒果20~50份，葡萄糖5~15份，木糖醇1~5份，卡拉胶0.1~1份，黄原胶0.1~1份，柠檬酸0.1~1份。
一种番木瓜芒果低糖复合果酱，各原料重量份为：
番木瓜15份，芒果30份，葡萄糖8份，木糖醇2份，卡拉胶0.3份，黄原胶0.6份，柠檬酸0.5份。
一种番木瓜芒果低糖复合果酱的制备方法，包括如下步骤：
（1）芒果酱的制备：挑选新鲜无病虫害的芒果，清洗去皮、切碎打浆后进行研磨均质处理；
（2）木瓜酱的制备：选择优质新鲜番木瓜，用流水冲洗表皮，把果肉切成细小条状，倒入85~100 ℃热水（添加量为木瓜质量的1 倍），进行蒸煮烫漂3 min，去皮去核，将果肉分别放入小型高速组织粉碎机中打浆3 min，为抑制酶促褐变引起的木瓜果肉变色，打浆时要加入0.3%柠檬酸来破坏酶活性，制备成浆状待用；
（3）木瓜浆与芒果浆的混合均质：将预热至60 ℃的芒果浆与木瓜浆趁热进行混合均质，形成质地细腻的混合果浆；
（4）加糖调配：加入适量甜味剂，使浆液可溶性固形物达到18%~20％；以柠檬酸调节混合果酱的pH 值4.0 左右，再加热，然后慢慢加入增稠剂，充分搅拌使物料完全溶解，加入余量葡萄糖和木糖醇；
（5）添加增稠剂：按照特定重量份加入卡拉胶、黄原胶；
（6）浓缩：为了保持产品营养成分及风味、尽量减少果酱的酶褐变，采用60~70 ℃的温度加热浓缩，使浓缩后浆液中可溶性固形物含量达到35%~40％，然后迅速将酱体加热到95℃进行杀菌，然后立即进行罐装；
（7）装罐封口：先将瓶子洗净，再用蒸汽将瓶子、瓶盖消毒，使橡胶垫圈软化，便于与瓶口贴紧密封，沥干水分，用不锈钢勺子装填酱体至顶隙3~5 mm，装罐要迅速，装罐后立即采用蒸汽排气法，使酱温不低于85 ℃时封盖；
（8）杀菌、冷却：将罐置于杀菌锅内于100℃进行加热杀菌5~10 min，取出后迅速冷却至室温，既得成品。
本发明具有如下优点：
本发明制得的木瓜芒果低糖复合果酱颜色橙黄、无杂质、酱体均匀、黏度适中、无脱水现象、流散缓慢，口感细腻，滋味酸甜适中，较好地保留了木瓜和芒果原有的风味和营养价值，卫生安全性高。
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
一种番木瓜芒果低糖复合果酱，各原料重量份为：
番木瓜15份，芒果30份，葡萄糖8份，木糖醇2份，卡拉胶0.3份，黄原胶0.6份，柠檬酸0.5份。
一种番木瓜芒果低糖复合果酱的制备方法，包括如下步骤：
（1）芒果酱的制备：挑选新鲜无病虫害的芒果，清洗去皮、切碎打浆后进行研磨均质处理；
（2）木瓜酱的制备：选择优质新鲜番木瓜，用流水冲洗表皮，把果肉切成细小条状，倒入85 ℃热水（添加量为木瓜质量的1 倍），进行蒸煮烫漂3 min，去皮去核，将果肉分别放入小型高速组织粉碎机中打浆3 min，为抑制酶促褐变引起的木瓜果肉变色，打浆时要加入0.3%柠檬酸来破坏酶活性，制备成浆状待用；
（3）木瓜浆与芒果浆的混合均质：将预热至60 ℃的芒果浆与木瓜浆趁热进行混合均质，形成质地细腻的混合果浆；
（4）加糖调配：加入适量甜味剂，使浆液可溶性固形物达到18%；以柠檬酸调节混合果酱的pH 值4.0 左右，再加热，然后慢慢加入增稠剂，充分搅拌使物料完全溶解，加入余量葡萄糖和木糖醇；
（5）添加增稠剂：按照特定重量份加入卡拉胶、黄原胶；
（6）浓缩：为了保持产品营养成分及风味、尽量减少果酱的酶褐变，采用60℃的温度加热浓缩，使浓缩后浆液中可溶性固形物含量达到35%，然后迅速将酱体加热到95 ℃进行杀菌，然后立即进行罐装；
（7）装罐封口：先将瓶子洗净，再用蒸汽将瓶子、瓶盖消毒，使橡胶垫圈软化，便于与瓶口贴紧密封，沥干水分，用不锈钢勺子装填酱体至顶隙3~5 mm，装罐要迅速，装罐后立即采用蒸汽排气法，使酱温不低于85 ℃时封盖；
（8）杀菌、冷却：将罐置于杀菌锅内于100℃进行加热杀菌5 min，取出后迅速冷却至室温，既得成品。
实施例2
一种番木瓜芒果低糖复合果酱，各原料重量份为：
番木瓜25份，芒果50份，葡萄糖15份，木糖醇1份，卡拉胶0.1份，黄原胶0.1份，柠檬酸0.2份。
一种番木瓜芒果低糖复合果酱的制备方法，包括如下步骤：
（1）芒果酱的制备：挑选新鲜无病虫害的芒果，清洗去皮、切碎打浆后进行研磨均质处理；
（2）木瓜酱的制备：选择优质新鲜番木瓜，用流水冲洗表皮，把果肉切成细小条状，倒入100 ℃热水（添加量为木瓜质量的1 倍），进行蒸煮烫漂3 min，去皮去核，将果肉分别放入小型高速组织粉碎机中打浆3 min，为抑制酶促褐变引起的木瓜果肉变色，打浆时要加入0.3%柠檬酸来破坏酶活性，制备成浆状待用；
（3）木瓜浆与芒果浆的混合均质：将预热至60 ℃的芒果浆与木瓜浆趁热进行混合均质，形成质地细腻的混合果浆；
（4）加糖调配：加入适量甜味剂，使浆液可溶性固形物达到20％；以柠檬酸调节混合果酱的pH 值4.0 左右，再加热，然后慢慢加入增稠剂，充分搅拌使物料完全溶解，加入余量葡萄糖和木糖醇；
（5）添加增稠剂：按照特定重量份加入卡拉胶、黄原胶；
（6）浓缩：为了保持产品营养成分及风味、尽量减少果酱的酶褐变，采用70 ℃的温度加热浓缩，使浓缩后浆液中可溶性固形物含量达到40％，然后迅速将酱体加热到95 ℃进行杀菌，然后立即进行罐装；
（7）装罐封口：先将瓶子洗净，再用蒸汽将瓶子、瓶盖消毒，使橡胶垫圈软化，便于与瓶口贴紧密封，沥干水分，用不锈钢勺子装填酱体至顶隙3~5 mm，装罐要迅速，装罐后立即采用蒸汽排气法，使酱温不低于85 ℃时封盖；
（8）杀菌、冷却：将罐置于杀菌锅内于100℃进行加热杀菌10 min，取出后迅速冷却至室温，既得成品。
实施例3
一种番木瓜芒果低糖复合果酱，各原料重量份为：
番木瓜20份，芒果30份，葡萄糖10份，木糖醇2份，卡拉胶0.2份，黄原胶0.5份，柠檬酸0.3份。
番木瓜15份，芒果30份，葡萄糖8份，木糖醇2份，卡拉胶0.3份，黄原胶0.6份，柠檬酸0.5份。
一种番木瓜芒果低糖复合果酱的制备方法，包括如下步骤：
（1）芒果酱的制备：挑选新鲜无病虫害的芒果，清洗去皮、切碎打浆后进行研磨均质处理；
（2）木瓜酱的制备：选择优质新鲜番木瓜，用流水冲洗表皮，把果肉切成细小条状，倒入90 ℃热水（添加量为木瓜质量的1 倍），进行蒸煮烫漂3 min，去皮去核，将果肉分别放入小型高速组织粉碎机中打浆3 min，为抑制酶促褐变引起的木瓜果肉变色，打浆时要加入0.3%柠檬酸来破坏酶活性，制备成浆状待用；
（3）木瓜浆与芒果浆的混合均质：将预热至60 ℃的芒果浆与木瓜浆趁热进行混合均质，形成质地细腻的混合果浆；
（4）加糖调配：加入适量甜味剂，使浆液可溶性固形物达到19％；以柠檬酸调节混合果酱的pH 值4.0 左右，再加热，然后慢慢加入增稠剂，充分搅拌使物料完全溶解，加入余量葡萄糖和木糖醇；
（5）添加增稠剂：按照特定重量份加入卡拉胶、黄原胶；
（6）浓缩：为了保持产品营养成分及风味、尽量减少果酱的酶褐变，采用65℃的温度加热浓缩，使浓缩后浆液中可溶性固形物含量达到38％，然后迅速将酱体加热到95 ℃进行杀菌，然后立即进行罐装；
（7）装罐封口：先将瓶子洗净，再用蒸汽将瓶子、瓶盖消毒，使橡胶垫圈软化，便于与瓶口贴紧密封，沥干水分，用不锈钢勺子装填酱体至顶隙3~5 mm，装罐要迅速，装罐后立即采用蒸汽排气法，使酱温不低于85 ℃时封盖；
（8）杀菌、冷却：将罐置于杀菌锅内于100℃进行加热杀菌8 min，取出后迅速冷却至室温，既得成品。
Claims (5)
1.一种番木瓜芒果低糖复合果酱，其特征在于：各原料重量份为：
番木瓜10~30份，芒果20~50份，葡萄糖5~15份，木糖醇1~5份，卡拉胶0.1~1份，黄原胶0.1~1份，柠檬酸0.1~1份。
2.一种番木瓜芒果低糖复合果酱，其特征在于：各原料重量份为：
番木瓜15份，芒果30份，葡萄糖8份，木糖醇2份，卡拉胶0.3份，黄原胶0.6份，柠檬酸0.5份。
3.一种番木瓜芒果低糖复合果酱的制备方法，其特征在于：包括如下步骤：
（1）芒果酱的制备：挑选新鲜无病虫害的芒果，清洗去皮、切碎打浆后进行研磨均质处理；
（2）木瓜酱的制备：选择优质新鲜番木瓜，用流水冲洗表皮，把果肉切成细小条状，倒入85~100 ℃热水（添加量为木瓜质量的1 倍），进行蒸煮烫漂3 min，去皮去核，将果肉分别放入小型高速组织粉碎机中打浆3 min，为抑制酶促褐变引起的木瓜果肉变色，打浆时要加入0.3%柠檬酸来破坏酶活性，制备成浆状待用；
（3）木瓜浆与芒果浆的混合均质：将预热至60 ℃的芒果浆与木瓜浆趁热进行混合均质，形成质地细腻的混合果浆；
（4）加糖调配：加入适量甜味剂，使浆液可溶性固形物达到18%~20％；以柠檬酸调节混合果酱的pH 值4.0 左右，再加热，然后慢慢加入增稠剂，充分搅拌使物料完全溶解，加入余量的葡萄糖和木糖醇；
（5）添加增稠剂：按照特定重量份加入卡拉胶、黄原胶；
（6）浓缩：为了保持产品营养成分及风味、尽量减少果酱的酶褐变，采用60~70 ℃的温度加热浓缩，使浓缩后浆液中可溶性固形物含量达到35%~40％，然后迅速将酱体加热到95℃进行杀菌，然后立即进行罐装；
（7）装罐封口：先将瓶子洗净，再用蒸汽将瓶子、瓶盖消毒，使橡胶垫圈软化，便于与瓶口贴紧密封，沥干水分，用不锈钢勺子装填酱体至顶隙3~5 mm，装罐要迅速，装罐后立即采用蒸汽排气法，使酱温不低于85 ℃时封盖；
（8）杀菌、冷却：将罐置于杀菌锅内进行加热杀菌5~10 min，取出后迅速冷却至室温，既得成品。
4.根据权利要求3所述的一种番木瓜芒果低糖复合果酱的制备方法，其特征在于：步骤（2）所述的热水添加量为木瓜质量的1 倍。
5.根据权利要求3所述的一种番木瓜芒果低糖复合果酱的制备方法，其特征在于：步骤（8）所述的杀菌温度为100℃。
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