CN110754631A - 一种杨枝甘露果馅及其制备方法 - Google Patents
一种杨枝甘露果馅及其制备方法 Download PDFInfo
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- CN110754631A CN110754631A CN201810846718.0A CN201810846718A CN110754631A CN 110754631 A CN110754631 A CN 110754631A CN 201810846718 A CN201810846718 A CN 201810846718A CN 110754631 A CN110754631 A CN 110754631A
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- parts
- mango
- pulp
- nectarine
- poplar branch
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明涉及食品加工技术领域,具体涉及一种杨枝甘露果馅及其制备方法,该杨枝甘露果馅包括如下重量份的原料:芒果肉25‑38份、西柚肉12‑20份、椰果酱10‑16份、芒果浆6‑12份、甜味剂13‑21份、增稠剂1‑4份、酸度调节剂0.1‑1份、防腐剂0.05‑0.1份、水8‑16份。制备的到的杨枝甘露果馅具备爽滑、脆嫩、细腻而有弹性的独特口感,产品色泽橙黄鲜亮,味道更为酸甜可口,苦涩味基本消失,营养更为丰富,限定食品级添加剂的添加量,食用更安全,又能延长保质期,有利于工业化生产。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种杨枝甘露果馅及其制备方法。
背景技术
杨枝甘露,取名雅致,形色黄艳,滋味酸甜相间,清馨柔美。如果在加上一个冰淇淋,更是完美至极。由于其味道酸甜相见,所以有苦尽甘来的生活哲理在里边。
杨枝甘露,内含沙田柚果粒和芒果粒,酸甜爽脆,香润清甜,口感滑顺,令人多吃也不觉腻。经过冷藏后取出来食用,更会有露水般的清甜,再加上东南亚一带常年炎热,饮用此品时,仿佛久旱逢甘霖似的,因此冠以“杨枝甘露”的美名。
现有的杨枝甘露果馅,稳定性不足、保质期短、容易变质、苦涩味容易影响产品口感、难贮存等问题,不利于产品远距离运输使用,不利于工业化生产。
发明内容
为了克服现有技术中存在的缺点和不足,本发明的目的在于提供一种杨枝甘露果馅,以芒果肉和西柚肉为主要水果原料,果肉含量占杨枝甘露果馅总量的34-60wt%,加配椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂和水为辅料,具备爽滑、脆嫩、细腻而有弹性的独特口感,产品色泽橙黄鲜亮,味道更为酸甜可口,苦涩味基本消失,营养更为丰富,限定食品级添加剂的添加量,食用更安全,又能延长保质期,有利于工业化生产。
本发明的另一目的在于提供一种杨枝甘露果馅的制备方法,将芒果肉切丁、西柚肉分散成粒状,可最大限度地保持水果的质地,同时又能避免果肉过大,食用不便;采用巴氏灭菌处理,即加热至82-88℃、保温15-25min,与其他高温灭菌处理相比,巴氏灭菌法使杨枝甘露果馅能够更安全长期保存,更能保持其天然的色香味;该制备方法操作简单,控制方便,生产效率高,生产成本低,可用于大规模生产。
本发明的目的通过下述技术方案实现:一种杨枝甘露果馅,包括如下重量份的原料:
本发明的杨枝甘露果馅,以芒果肉和西柚肉为主要水果原料,果肉含量占杨枝甘露果馅总量的34-60wt%,加配椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂和水为辅料,具备爽滑、脆嫩、细腻而有弹性的独特口感,产品色泽橙黄鲜亮,味道更为酸甜可口,苦涩味基本消失,营养更为丰富,限定食品级添加剂的添加量,食用更安全,又能延长保质期,有利于工业化生产。
其中,芒果肉有益胃、止呕、止晕的功效,芒果肉的胡萝卜素含量特别高,有益于视力,能润泽皮肤,芒果肉中还含有一种加芒果甙的物质,有明显的抗脂质过氧化和保护脑神经元的作用,能延缓细胞衰老、提高脑功能,它可以明显提高红细胞过氧化氢酶活力和降低红细胞血红蛋白,芒果肉还有祛疾止咳的功效,对咳嗽痰多气喘等症有辅助食疗作用,芒果肉含芒果酮酸等化合物,具有抗癌的药理作用,还能增加胃肠蠕动,使粪便在结肠内停留时间缩短,对防治结肠癌很有裨益;芒果肉的可溶性固形物含量14%-24.8%,含糖量11%-19%,蛋白质0.65%-1.31%,芒果肉维生素A含量高达3.5-4.0%,比杏子的维生素A含量还要多出1倍,维生素C的含量也超过橘子、草莓。
西柚肉中含有宝贵的天然维生素P和丰富的维生素C以及可溶性纤维素,是含糖分较少的水果,其香味浓郁,口感酸甜。维生素P可以增强皮肤及毛孔的功能,有利于皮肤保健和美容。维生素C可参与人体胶原蛋白合成,促进抗体的生成,以增强肌体的解毒功能;西柚肉富含钾而几乎不含钠,适宜高血压、心脏病及肾脏病患者使用;西柚肉含有丰富的果胶成分,可降低低密度脂蛋白胆固醇的含量,减轻动脉血管壁的损伤,维护血管功能,预防心脏病;西柚肉含有西柚甙可刺激细胞中造骨基因,可以有助加快骨骼的生长。
椰果酱是以椰果为主要原料制备而成;椰果又称椰子凝胶,属微生物的发酵产物,系acetobacter xylinium在液态培养基中生长所形成的代谢产物。椰果未添加色素之原色通常为白色或乳白色,口感爽脆,是不少甜品的材料之一。制备得到的椰果酱热量低,不含胆固醇,对人体具有明显的生理调节功能;具有高咀嚼性,口感滑爽;高透明度的水晶纤维,晶莹剔透,色泽洁白,与芒果浆调配后,被赋予橙黄鲜亮的色彩和芒果风味,具有良好的可塑性,以其爽滑、脆嫩、细腻而有弹性的独特口感倍受消费者青睐,结构稳定,持水性强,耐酸,耐热,在高温条件下不会溶解,具有良好的可加工性能,提高杨枝甘露果馅的口感。
芒果浆和增稠剂的组合,提高杨枝甘露果馅的粘稠度,赋予杨枝甘露果馅浓厚、粘稠的口感,并兼有乳化、稳定的作用,使其结构细腻均匀,口感光滑,外观整洁,避免了芒果浆的不溶性固形物快速沉降。添加的甜味剂可缓和芒果的苦涩味,配合酸度调节剂,使得本发明的杨枝甘露果馅的味道更为酸甜可口;甜味剂的添加量控制在13-21份,若添加量过少,果馅的酸味较刺激、发涩,影响口感,而添加量过多,则甜味重,掩盖了原有的风味。添加的防腐剂可延长杨枝甘露果馅的保质期。
优选的,所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油0.05-0.1份
五指毛桃提取物2-3份。
本发明加入薄荷油和五指毛桃提取物,增加杨枝甘露果馅的风味。其中,薄荷油为唇形科植物薄荷或家薄荷的鲜茎叶经蒸馏而得的芳香油,为无色至淡黄色或绿黄色的油状液体,具有纯馥的薄荷香气,带辛辣而清凉,有强烈的穿透性;主要功效有退烧,缓解恶心和呕吐,改善消化能力,以及减轻呼吸系统疼痛等,为杨枝甘露果馅提供清凉风味,同时可促进人体散热的作用,清热消暑,薄荷油含有的儿茶萘酚酸可杀菌消炎,可进一步减缓杨枝甘露果馅的褐变程度,延长保质期。
五指毛桃提取物是以五指毛桃为原料制得,五指毛桃提取物具有类似椰子的香气,配合椰果酱使用,可提高杨枝甘露果馅的口感和风味;另外,五指毛桃提取物的主要活性成分包括补骨脂素、佛手柑内酯、β-谷甾醇和芹菜素;补骨脂素为光敏性化合物,辅以日光或紫外线照射,作用于受损细胞邻近尚未完全破坏或正常的黑素细胞,使酪氨酸酶活性增加,促进黑素合成,有利于改善头发色泽,同时具有抗菌、抗病毒、抗凝血、抑制肿瘤、免疫调节等作用,能够保护血管和改善血液微循环;佛手柑内酯作为香豆素类化合物的一种,具有抗肿瘤、抗大肠埃希菌、抗真菌、抗凝血、杀虫等作用,提高产品的保质期,对人体健康有利;β-谷甾醇是一类具有生理活性的物质,可用于合成调节水、蛋白质、糖和盐代谢的甾体激素,具有明显降低血清胆固醇的功效;芹菜素是一种金属离子螯合剂,可以通过与金属离子螯合来减少其参与自由基反应,阻断氧自由基生成反应,从而减少氧自由基的生成,具有抗肿瘤、心脑血管保护、抗病毒、抗菌等多种生物活性,芹菜素可以抑制脂质过氧化反应,又可在储存过程中抑制产品被氧化,提高保质期,降低防腐剂的添加量。
优选的,每份所述五指毛桃提取物的制备方法为:按照重量份取10-15份五指毛桃,研磨后,用体积分数为65-70%的乙醇溶液在40-50℃温度下和150-250rpm转速条件下震荡10-15h,过滤,重复提取2-4次,滤液合并,浓缩至干,得到五指毛桃提取物。
五指毛桃提取物的制备方法,以体积分数为65-70%的乙醇溶液在超声震荡条件下提取五指毛桃提取物的有效成分,重复提取2-4次,以利于提取充分,避免药物浪费;在40-50℃温度下和150-250rpm转速条件下震荡10-15h,促进五指毛桃的活性成分溶解于乙醇溶液。
优选的,每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取73-78份椰果原料、90-100份质量分数为1.5%-2%的CMC-Na水溶液和20-25份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-10℃至-5℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌0.5-1h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在6-7,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸10-15min,在82-88℃温度下、35-45MPa压力下均质处理2-3h,过滤,即得椰果酱。
所述椰果酱以椰果原料为主,加入质量分数为1.5%-2%的CMC-Na水溶液和白糖,脆化处理,得到口感爽脆、无渣的椰果酱。其中,脆化机理为:椰果制造的原料是以椰子水为主,加入木醋酸杆菌发酵而成的纤维束,这种纤维束系由D-葡萄糖以B-1.4昔键相联而成,分子不分支,这些纤维素分子以氢键构成平行的微晶束,氢键的牢固性比一般的化学键小得多,但由于纤维素微晶间的氢键很多,因此微晶束相当牢固,如果参与形成接合区的分子键较多,形成的接合区很长,这样的接合区就是多晶纤维束,也就是咀嚼椰果后产生的纤维渣,根据椰果的结构,多糖分子与椰果中纤维束的葡聚糖分于的搂基结合,阻隔葡聚糖分子链之间的平行排列,使纤维束减短,纤维束间结合力减弱,这样椰果就容易被切断,并且多糖分子填充椰果网状结构中,增强其氢键结合力,从而使咀嚼时有一定的支承力,使口感爽脆。研究发现添加90-100份质量分数为1.5%-2%的CMC-Na水溶液和20-25份白糖,脆化效果显著,若CMC-Na水溶液添加量超过100份,即使仍然保持爽脆效果,但是添加的越多越容易粘口,口感越差,大大降低椰果酱的品质;若白糖添加量低于20份,那么CMC-Na与白糖不能充分发挥协同作用,脆化效果不明显,椰果中的纤维渣持有率无明显降低;若采用瓜儿豆胶、卡拉胶、魔芋胶等物质进行椰果脆化,脆化效果不明显,椰果中的纤维渣持有率无明显降低,说明三种多糖对椰果均无显著脆化作用。
其中,步骤(13)椰果原料具有一定的粘结性,在-10℃至-5℃温度下冻结,然后破碎,与常温下碎解相比,先冻结再破碎避免椰果原料粘结,可提高破碎效率更快椰果原料是用冰醋酸防腐保存的,使用时重复步骤(14)的操作至细小颗粒内的水分的pH值在6-7,可除去椰果原料中90-95%的冰醋酸;步骤(15)煮沸处理、均质处理,目的是促进CMC-Na和白糖填充椰果网状结构中,破坏纤维大分子链,同时增强其氢键结合,得到的椰果酱既易咬断又具有一定的弹性,同时不粘牙。
优选的,每份所述芒果浆由如下重量份的原料制成:
所述芒果浆以成熟芒果为主要原料,加入甘油二酯,提高芒果浆的香味,同时甘油二酯可抑制甘油三酯在体内蓄积,从而起到降低血脂、减少内脏脂肪、抑制体重增加的作用;加入褐变抑制剂,防止芒果浆褐变导致品质降低。加入食盐不仅可以去除成熟芒果皮的苦涩味,而且口感更加鲜甜,加有食盐的芒果浆用在本发明的杨枝甘露果馅中,提高其口感,但如果食盐的添加量超过8份,反而会影响口感,使芒果浆变咸,失去原有的芒果风味。
优选的,每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取100-120份成熟芒果、1-2份甘油二酯、0.05-0.1份褐变抑制剂、4-8份食盐和20-30份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌1-2h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在38-42℃温度下酶解1-2h,再次压榨,灭活,过60-100目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
本发明以成熟芒果分离出的皮和肉为主要原料制备芒果浆,生产出色香味俱全的芒果浆,提高芒果皮的利用率,避免芒果皮丢弃浪费资源,丢弃后的芒果皮容易发酸发臭,污染环境。步骤(23)中加入褐变抑制剂、食盐和步骤(21)的水,分散均匀,防止芒果皮褐变,除去芒果皮的苦涩味。步骤(24)采用两次压榨处理,第一次压榨的目的是使芒果果肉与芒果皮初步压榨得到纤维分散、纤维长度较长的浆料,同时促进复合酶在浆料中分散均匀,提高酶解效率,降低纤维中的纤维素和果胶的含量,提高芒果皮和芒果肉的利用率,酶解后的产物又能在芒果浆中发挥作用,提高芒果酱的口感;第二次压榨的目的是得到纤维中的纤维素含量更低、纤维长度更短的浆料,便于过60-100目筛,除去浆料中的纤维等渣料,提高芒果浆的口感。与过滤前加入甘油二酯相比,向滤液中加入甘油二酯避免甘油二酯残留在滤渣上造成浪费,降低芒果浆的风味。
优选的,所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸、植酸、氯化钠和氯化钙中的至少一种;所述复合酶的添加量为成熟芒果总量的0.05-0.08wt%,所述复合酶由果胶酶和纤维素酶按重量比4-7:1组成。
其中,D-异抗坏血酸钠在酸性条件下可形成异抗坏血酸,异抗坏血酸具有还原性,能将有色的邻二醌还原成无色的邻二酸,从而起到抑制褐变的作用;L-半胱氨酸含有氨基、羧基,又含有巯基,能与酶促褐变中间产物醌形成稳定的无色化合物,从而抑制褐变;植酸具有很强的螯合能力,且在很宽的pH范围内都很稳定,它可以与多酚氧化酶中的铜辅基鳌合,并具有很强的抗氧化能力,从而抑制褐变;氯化钠一定程度上可降低水溶液中的氧含量,使酚类物质难与氧气接触,且Na+与多酚氧化酶中Cu2+竞争,从而降低多酚氧化酶活性,抑制褐变;氯化钙对褐变的抑制作用主要有两个解释,一种是钙可以与氨基酸结合成为不溶性化合物,从而协同SO2控制褐变,二是Ca2+能与多酚氧化酶中的Cu2+竞争,从而起到抑制褐变的效果。更优选的,所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸和植酸以重量比4-5:5-7:1-2组成的混合物,对芒果浆褐变抑制效果较好,D-异抗坏血酸钠与植酸协同作用,D-异抗坏血酸钠在植酸作用下可形成异抗坏血酸,异抗坏血酸具有还原性,能将有色的邻二醌还原成无色的邻二酸,从而起到抑制褐变的作用。复合酶的添加量为成熟芒果总量的0.05-0.08wt%,果胶酶和纤维素酶按重量比4-7:1协同作用,促进细胞壁的降解,结合步骤(24)的操作,芒果肉和芒果皮的果胶和纤维素降解率可达到75%-85%,提高芒果肉和芒果皮的利用率。
优选的,所述甜味剂为白砂糖、葡萄糖浆、木糖醇和果葡糖浆中的至少一种;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶中的至少一种。
更优选的,所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比2.5-3.5:2-3:1组成的混合物。葡萄糖具有温和适中的甜度,良好的抗结晶性,抗氧化性,增稠作用,良好的化学稳定性,如果单纯以葡萄糖浆为甜味剂,则过于粘稠,影响口感,而白砂糖、葡萄糖浆和木糖醇以重量比2.5-3.5:2-3:1复配,得到的甜味剂甜度适中,葡萄糖浆对杨枝甘露果馅的粘稠度调节适中,同时减少了增稠剂的添加量,木糖醇的甜度与白砂糖、葡萄糖浆都要高,但木糖醇有防龋齿的作用,可防止使用白砂糖和葡萄糖浆引起的龋齿。所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3-3.5:0.5:0.5组成的混合物,本发明每份所述芒果浆的食盐添加量在4-8份,且羟丙基二淀粉磷酸酯随食盐含量的增加其黏度呈上升趋势,进而减少增稠剂的用量;黄原胶对不溶性固体和甘油二酯具有良好的悬浮作用,提高产品稳定性,避免杨枝甘露果馅静置后迅速沉淀;加入黄原胶和瓜尔胶后,其与芒果肉、西柚肉和芒果浆中的果胶三者协同作用,用量少但增稠效果远比单独加入黄原胶或瓜尔胶要好,又能增强光泽和口感。
优选的,所述酸度调节剂为柠檬酸、酒石酸、苹果酸、乳酸和葡萄糖酸中的至少一种;所述防腐剂为山梨酸、山梨酸钾、山梨酸钙和脱氢醋酸钠中的至少一种。
更优选的,所述酸度调节剂为柠檬酸,具有酸甜圆润协调,口味清爽的特点,可起到协调甜味,使产品口感更舒适的作用。所述防腐剂为山梨酸和山梨酸钾以重量比1:1-2组成的混合物,山梨酸和山梨酸钾的配合作用下,能有效地抑制霉菌,酵母菌和好氧性细菌的活性,还能防止肉毒杆菌、葡萄球菌、沙门氏菌等有害微生物的生长和繁殖,但对厌氧性芽孢菌与嗜酸乳杆菌等有益微生物几乎无效,其抑止发育的作用比杀菌作用更强,从而达到有效地延长食品的保存时间,并保持原有食品的风味,其防腐效果是同类产品苯甲酸钠的5-10倍,而且山梨酸和山梨酸钾以被人体的代谢系统吸收而迅速分解为二氧化碳和水,在体内无残留,不影响人体健康;配合柠檬酸使体系调节至pH值在5.5-6.5,使山梨酸和山梨酸钾发挥最大的防腐作用。
本发明的另一目的通过下述技术方案实现:上述的一种杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉与其它原料混合,搅拌并采用巴氏灭菌处理,即得杨枝甘露果馅。
本发明的制备方法,将芒果肉切丁、西柚肉分散成粒状,可最大限度地保持水果的质地,同时又能避免果肉过大,食用不便;采用巴氏灭菌处理,即加热至82-88℃、保温15-25min,与其他高温灭菌处理相比,巴氏灭菌法使杨枝甘露果馅能够更安全长期保存,更能保持其天然的色香味。该制备方法操作简单,控制方便,生产效率高,生产成本低,可用于大规模生产。
本发明的有益效果在于:本发明的杨枝甘露果馅,以芒果肉和西柚肉为主要水果原料,果肉含量占杨枝甘露果馅总量的34-60wt%,加配椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂和水为辅料,具备爽滑、脆嫩、细腻而有弹性的独特口感,产品色泽橙黄鲜亮,味道更为酸甜可口,苦涩味基本消失,营养更为丰富,限定食品级添加剂的添加量,食用更安全,又能延长保质期,有利于工业化生产。
本发明的制备方法将芒果肉切丁、西柚肉分散成粒状,可最大限度地保持水果的质地,同时又能避免果肉过大,食用不便;采用巴氏灭菌处理,即加热至82-88℃、保温15-25min,与其他高温灭菌处理相比,巴氏灭菌法使杨枝甘露果馅能够更安全长期保存,更能保持其天然的色香味;该制备方法操作简单,控制方便,生产效率高,生产成本低,可用于大规模生产。
具体实施方式
为了便于本领域技术人员的理解,下面结合实施例对本发明作进一步的说明,实施方式提及的内容并非对本发明的限定。
实施例1
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.08份
五指毛桃提取物 2.5份。
每份所述五指毛桃提取物的制备方法为:按照重量份取13份五指毛桃,研磨后,用体积分数为68%的乙醇溶液在45℃温度下和200rpm转速条件下震荡13h,过滤,重复提取3次,滤液合并,浓缩至干,得到五指毛桃提取物。
每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取76份椰果原料、98份质量分数为1.8%的CMC-Na水溶液和23份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-8℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌0.8h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在6.5,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸13min,在85℃温度下、40MPa压力下均质处理2.5h,过滤,即得椰果酱。
每份所述芒果浆由如下重量份的原料制成:
每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取110份成熟芒果、1.5份甘油二酯、0.08份褐变抑制剂、6份食盐和25份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌1.5h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在40℃温度下酶解1.5h,再次压榨,灭活,过80目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸和植酸以重量比4.5:6:1.5组成的混合物;所述复合酶的添加量为成熟芒果总量的0.07wt%,所述复合酶由果胶酶和纤维素酶按重量比6:1组成。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比3:2.5:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3.3:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:1.5组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至85℃、保温20min,即得杨枝甘露果馅。
实施例2
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.05份
五指毛桃提取物 2份。
每份所述五指毛桃提取物的制备方法为:按照重量份取10份五指毛桃,研磨后,用体积分数为65%的乙醇溶液在40℃温度下和150rpm转速条件下震荡10h,过滤,重复提取2次,滤液合并,浓缩至干,得到五指毛桃提取物。
每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取73份椰果原料、90份质量分数为1.5%的CMC-Na水溶液和20份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-10℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌0.5h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在6,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸10min,在82℃温度下、35MPa压力下均质处理2h,过滤,即得椰果酱。
每份所述芒果浆由如下重量份的原料制成:
每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取100份成熟芒果、1份甘油二酯、0.05份褐变抑制剂、4份食盐和20份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌1h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在38℃温度下酶解1h,再次压榨,灭活,过60目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸和植酸以重量比4:5:1组成的混合物;所述复合酶的添加量为成熟芒果总量的0.05wt%,所述复合酶由果胶酶和纤维素酶按重量比4:1组成。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比2.5:2:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:1组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至82℃、保温15min,即得杨枝甘露果馅。
实施例3
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.1份
五指毛桃提取物 3份。
每份所述五指毛桃提取物的制备方法为:按照重量份取15份五指毛桃,研磨后,用体积分数为70%的乙醇溶液在50℃温度下和250rpm转速条件下震荡15h,过滤,重复提取4次,滤液合并,浓缩至干,得到五指毛桃提取物。
每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取78份椰果原料、100份质量分数为2%的CMC-Na水溶液和25份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-5℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌1h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在7,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸15min,在88℃温度下、45MPa压力下均质处理3h,过滤,即得椰果酱。
每份所述芒果浆由如下重量份的原料制成:
每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取120份成熟芒果、2份甘油二酯、0.1份褐变抑制剂、8份食盐和30份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌2h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在42℃温度下酶解2h,再次压榨,灭活,过100目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸和植酸以重量比5:7:2组成的混合物;所述复合酶的添加量为成熟芒果总量的0.08wt%,所述复合酶由果胶酶和纤维素酶按重量比7:1组成。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比3.5:3:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3.5:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:2组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至88℃、保温25min,即得杨枝甘露果馅。
实施例4
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.06份
五指毛桃提取物 2.2份。
每份所述五指毛桃提取物的制备方法为:按照重量份取11份五指毛桃,研磨后,用体积分数为69%的乙醇溶液在42℃温度下和180rpm转速条件下震荡11h,过滤,重复提取3次,滤液合并,浓缩至干,得到五指毛桃提取物。
每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取74份椰果原料、93份质量分数为1.6%的CMC-Na水溶液和23份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-7℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌0.7h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在6.8,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸12min,在84℃温度下、38MPa压力下均质处理2.2h,过滤,即得椰果酱。
每份所述芒果浆由如下重量份的原料制成:
每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取108份成熟芒果、1.2份甘油二酯、0.07份褐变抑制剂、5份食盐和22份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌1.2h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在39℃温度下酶解1.2h,再次压榨,灭活,过100目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸和植酸以重量比4.2:5.8:1.6组成的混合物;所述复合酶的添加量为成熟芒果总量的0.06wt%,所述复合酶由果胶酶和纤维素酶按重量比6:1组成。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比3:2.5:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3.2:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:1.8组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至84℃、保温18min,即得杨枝甘露果馅。
实施例5
一种杨枝甘露果馅,包括如下重量份的原料:
所述甜味剂为白砂糖、山梨糖醇和果葡糖浆组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯。
所述酸度调节剂为酒石酸、苹果酸、乳酸和葡萄糖酸组成的混合物;所述防腐剂为山梨酸钙和脱氢醋酸钠以重量比1:0.8组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、和水混合,搅拌并加热至87℃、保温24min,即得杨枝甘露果馅。
实施例6
一种杨枝甘露果馅,包括如下重量份的原料:
所述甜味剂为山梨糖醇;所述增稠剂为羟丙基二淀粉磷酸酯。
所述酸度调节剂为葡萄糖酸;所述防腐剂为脱氢醋酸钠
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、和水混合,搅拌并加热至83℃、保温16min,即得杨枝甘露果馅。
实施例7
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.07份
五指毛桃提取物 2.8份。
每份所述五指毛桃提取物的制备方法为:按照重量份取13份五指毛桃,研磨后,用体积分数为66%的乙醇溶液在41℃温度下和160rpm转速条件下震荡11h,过滤,重复提取2次,滤液合并,浓缩至干,得到五指毛桃提取物。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比2.9:2.9:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3.4:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:1.1组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至83℃、保温18min,即得杨枝甘露果馅。
实施例8
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.1份
五指毛桃提取物 3份。
每份所述五指毛桃提取物的制备方法为:按照重量份取15份五指毛桃,研磨后,用体积分数为65%的乙醇溶液在50℃温度下和250rpm转速条件下震荡10h,过滤,重复提取4次,滤液合并,浓缩至干,得到五指毛桃提取物。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比2.5:3:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3:0.5:0.5组成的混合物。
所述酸度调节剂为苹果酸;所述防腐剂为山梨酸钾。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至85℃、保温21min,即得杨枝甘露果馅。
实施例9
一种杨枝甘露果馅,包括如下重量份的原料:
所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.1份
五指毛桃提取物 2份。
每份所述五指毛桃提取物的制备方法为:按照重量份取10份五指毛桃,研磨后,用体积分数为70%的乙醇溶液在50℃温度下和250rpm转速条件下震荡15h,过滤,重复提取4次,滤液合并,浓缩至干,得到五指毛桃提取物。
所述甜味剂为白砂糖、葡萄糖浆和木糖醇以重量比3.5:2.5:1组成的混合物;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶以重量比3.2:0.5:0.5组成的混合物。
所述酸度调节剂为柠檬酸;所述防腐剂为山梨酸和山梨酸钾以重量比1:1.8组成的混合物。
一种如上所述的杨枝甘露果馅的制备方法,包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉、椰果酱、芒果浆、甜味剂、增稠剂、酸度调节剂、防腐剂、薄荷油、五指毛桃提取物和水混合,搅拌并加热至86℃、保温17min,即得杨枝甘露果馅。
对比例1
按重量份称取芒果肉30份、西柚肉16份、椰果酱13份、芒果浆10份、白砂糖17份、柠檬酸0.5份、羟丙基二淀粉磷酸酯3份和水12份,取芒果肉切丁,取西柚肉分散成粒状,然后将原料混合,搅拌并加热至86℃、保温17min,即得杨枝甘露果馅。
实施例10对比测试
取实施例1、4、5、8以及对比例1制得的杨枝甘露果馅,存放30天后取出观察颜色、进行粘稠度、口感、味道、沉降稳定性测试;其中,沉降稳定性测试的操作方法为取杨枝甘露果馅过100目筛,摇匀后量取50ml与量筒中,观察不溶物沉降积累至5ml所消耗的时间,单位为s。测试结果如下表1所示:
表1
由上述表1可知,实施例1、4、5、8制得的杨枝甘露果馅保存了30天,仍然保持其天然的色香味,而对比例1已经褐变酸败;实施例1和4对比实施例5和8的绝对粘度口感,说明羟丙基二淀粉磷酸酯、黄原胶、瓜尔胶、葡萄糖浆和果胶共同作用,进一步提高了爽滑、脆嫩、细腻、酸甜口感,甜味剂和食盐配合可消除苦涩味;沉降稳定性测试说明实施例1和4的浆液悬浮作用好。
上述实施例为本发明较佳的实现方案,除此之外,本发明还可以其它方式实现,在不脱离本发明构思的前提下任何显而易见的替换均在本发明的保护范围之内。
Claims (10)
1.一种杨枝甘露果馅,其特征在于:包括如下重量份的原料:
2.根据权利要求1所述的一种杨枝甘露果馅,其特征在于:所述杨枝甘露果馅还包括如下重量份的原料:
薄荷油 0.05-0.1份
五指毛桃提取物 2-3份。
3.根据权利要求2所述的一种杨枝甘露果馅,其特征在于:每份所述五指毛桃提取物的制备方法为:按照重量份取10-15份五指毛桃,研磨后,用体积分数为65-70%的乙醇溶液在40-50℃温度下和150-250rpm转速条件下震荡10-15h,过滤,重复提取2-4次,滤液合并,浓缩至干,得到五指毛桃提取物。
4.根据权利要求1所述的一种杨枝甘露果馅,其特征在于:每份所述椰果酱的制备方法包括如下步骤:
(11)、按重量份称取73-78份椰果原料、90-100份质量分数为1.5%-2%的CMC-Na水溶液和20-25份白糖,备用;
(12)、取CMC-Na水溶液和白糖混合均匀后,煮沸,得到混合溶液,备用;
(13)、取椰果原料在-10℃至-5℃温度下冻结,然后破碎成细小颗粒;
(14)、向细小颗粒中加水浸泡,搅拌0.5-1h,然后过滤、沥干除水;
(15)、重复步骤(14)的操作,至细小颗粒内的水分的pH值在6-7,取出细小颗粒并加入至步骤(12)的混合溶液中,搅拌均匀,煮沸10-15min,在82-88℃温度下、35-45MPa压力下均质处理2-3h,过滤,即得椰果酱。
6.根据权利要求5所述的一种杨枝甘露果馅,其特征在于:每份所述芒果浆的制备方法包括如下步骤:
(21)、按重量份称取100-120份成熟芒果、1-2份甘油二酯、0.05-0.1份褐变抑制剂、4-8份食盐和20-30份水,备用;
(22)、取成熟芒果洗净、灭菌后,去蒂、去核,皮肉分离,得到芒果果肉和芒果皮;
(23)、向芒果皮加入褐变抑制剂、食盐和步骤(21)的水,搅拌1-2h,碎浆,得到预处理的芒果皮;
(24)、取步骤(22)的芒果果肉与步骤(23)的预处理的芒果皮混合均匀,压榨后加入一定量的复合酶并搅拌均匀,在38-42℃温度下酶解1-2h,再次压榨,灭活,过60-100目筛,向滤液中加入甘油二酯,搅拌均匀,即得芒果浆。
7.根据权利要求6所述的一种杨枝甘露果馅,其特征在于:所述褐变抑制剂为D-异抗坏血酸钠、L-半胱氨酸、植酸、氯化钠和氯化钙中的至少一种;所述复合酶的添加量为成熟芒果总量的0.05-0.08wt%,所述复合酶由果胶酶和纤维素酶按重量比4-7:1组成。
8.根据权利要求1所述的一种杨枝甘露果馅,其特征在于:所述甜味剂为白砂糖、葡萄糖浆、山梨糖醇、木糖醇和果葡糖浆中的至少一种;所述增稠剂为羟丙基二淀粉磷酸酯、黄原胶和瓜尔胶中的至少一种。
9.根据权利要求1所述的一种杨枝甘露果馅,其特征在于:所述酸度调节剂为柠檬酸、酒石酸、苹果酸、乳酸和葡萄糖酸中的至少一种;所述防腐剂为山梨酸、山梨酸钾、山梨酸钙和脱氢醋酸钠中的至少一种。
10.一种如权利要求1-9任意一项所述的杨枝甘露果馅的制备方法,其特征在于:包括如下步骤:按重量份称取各原料,取芒果肉切丁,取西柚肉分散成粒状,然后将芒果肉、西柚肉与其它原料混合,搅拌并采用巴氏灭菌处理,即得杨枝甘露果馅。
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