CN111264822A - 一种红菇娘山楂复合果酱及其制备方法 - Google Patents
一种红菇娘山楂复合果酱及其制备方法 Download PDFInfo
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Abstract
本发明公开一种红菇娘山楂复合果酱,包括以下质量百分比原料:护色剂0.1~0.5%、果胶0.5~0.9%、白糖液40~60%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为5:5~1:9;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。本发明首次利用红菇娘和山楂制备复合营养保健果酱,制出的果酱呈橘红色,色泽鲜亮,酸甜适中,粘度适宜,口感顺滑,具有山楂和菇娘的特有香气,无异味,还具有清热解毒、健胃消食、消炎化痰等功效。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种红菇娘山楂复合果酱及其制备方法。
背景技术
菇娘又称戈力、洋菇娘、毛酸浆、金姑娘,东北地区原产乳果,属一年生茄科植物,是一种药食兼用的高级营养保健水果。菇娘浆果含有人体所需的多种维生素,新鲜浆果中含维生素B的复合体比番茄高3倍;含糖量超过葡萄,含果糖30%左右,并富含18种氨基酸及锌、硼、硒、硅等微量元素。此外,菇娘果还含有大量的橡胶酸铁铵和维生素C,对再生障碍性贫血有一定的疗效,还具有清热解毒、利尿消炎等功效。
山楂,又叫山里果、山里红,蔷薇科山楂属,核果类水果,果肉较脆、酸中带甜,药果兼用,主要含有山楂多糖、山楂黄酮和山楂有机酸等,具有健胃开脾、促进消化、活血化痰的功效。
为了进一步提高菇娘和山楂的附加价值,提高市场流动性和市场深度,使菇娘和山楂能在任何季节、任何时间都被消费者享用,本发明以红菇娘和山楂为原料,研制一种新鲜复合营养保健果酱。
发明内容
针对现有技术的不足之处,本发明的目的在于提供一种红菇娘山楂复合果酱及其制备方法。
本发明的技术方案概述如下:
一种红菇娘山楂复合果酱,包括以下质量百分比原料:护色剂0.1~0.5%、果胶0.5~0.9%、白糖液40~60%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为5:5~1:9;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
优选的是,所述一种红菇娘山楂复合果酱,包括以下质量百分比原料:护色剂0.3%、果胶0.7%、白糖液50%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为4:6;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
一种红菇娘山楂复合果酱的制备方法,包括以下步骤:
S1:提取石榴皮多糖:将新鲜石榴皮洗净、烘干后,粉碎至100目,按1g:15mL的料液比兑水,80℃水浴振荡3h,离心取上层清液,再将其真空浓缩至1/10体积时,分三次加入无水乙醇,使混合液中乙醇最终浓度达到75%,每次加入乙醇后静置1h,分离沉淀,得到石榴皮粗多糖,Sevag法脱蛋白、阴离子交换树脂脱色,干燥,即得石榴皮多糖;
S2:制备护色剂:将S1制出的石榴皮多糖与柠檬酸、抗坏血酸混合均匀后,即得护色剂;
S3:制备白糖液:将白砂糖加水熬煮成75%的白糖液;
S4:制备红菇娘浆:选用外包衣完整、无霉变、色泽红艳、成熟度适宜、芳香味浓的红菇娘,去除外包衣后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,打浆,即得红菇娘浆;
S5:制备山楂浆:选用果形正常、大小适中、果皮呈鲜红色且有光泽、表面不皱缩、无虫眼、成熟度适宜、芳香味浓的山楂,去除果梗后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,去核打浆,即得山楂浆;
S6:制备复合果酱:将红菇娘浆、山楂浆与护色剂、果胶混合均匀后,加入白糖液,加热搅拌至果酱呈片状下落时,装罐、封盖、消毒,即得成品。
优选的是,所述Sevag法脱蛋白方法为:配制5%石榴皮粗多糖溶液,并加入1/3倍体积的氯仿-正丁醇混合溶液,置于分液漏斗中充分振荡5min,静置0.5h分层,分液除去下层白色沉淀,重复3次,得脱蛋白后石榴皮多糖溶液。
优选的是,所述离子交换树脂脱色方法为:将脱蛋白后石榴皮多糖溶液通过弱碱性阴离子交换树脂柱,用0.5%氨水溶液洗脱,收集洗脱液,并于80℃减压浓缩挥尽氨水。
优选的是,所述氯仿-正丁醇混合溶液中氯仿和正丁醇的体积比为4:1。
本发明的有益效果:
1、本发明首次利用红菇娘和山楂制备复合营养保健果酱,制出的果酱呈橘红色,色泽鲜亮,酸甜适中,粘度适宜,口感顺滑,具有山楂和菇娘的特有香气,无异味,还具有清热解毒、健胃消食、消炎化痰等功效。
2、本发明首次以石榴皮多糖与柠檬酸、抗坏血酸复配制备护色剂,相比于传统柠檬酸、抗坏血酸复合型护色剂,石榴皮多糖具有优异的还原能力和清除自由基能力,能及时、高效解聚红菇娘浆、山楂浆中的过氧化物,降低果浆中游离氧的含量,与柠檬酸、抗坏血酸协同增效,进而显著抑制酶促褐变。
附图说明
图1为本发明红菇娘山楂复合果酱的制备方法流程图;
图2为红菇娘浆与山楂浆质量比对复合果酱感官品质的影响图;
图3为白糖液添加量对复合果酱感官品质的影响图;
图4为护色剂添加量对复合果酱感官品质的影响图;
图5为果胶添加量对复合果酱感官品质的影响图。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本案提供一种红菇娘山楂复合果酱,包括以下质量百分比原料:护色剂0.1~0.5%、果胶0.5~0.9%、白糖液40~60%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为5:5~1:9;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
本案还提供一种红菇娘山楂复合果酱的制备方法,包括以下步骤:
S1:提取石榴皮多糖:将新鲜石榴皮洗净、烘干后,粉碎至100目,按1g:15mL的料液比兑水,80℃水浴振荡3h,离心取上层清液,再将其真空浓缩至1/10体积时,分三次加入无水乙醇,使混合液中乙醇最终浓度达到75%,每次加入乙醇后静置1h,分离沉淀,得到石榴皮粗多糖,Sevag法脱蛋白、阴离子交换树脂脱色,干燥,即得石榴皮多糖;
所述Sevag法脱蛋白方法为:配制5%石榴皮粗多糖溶液,并加入1/3倍体积的氯仿-正丁醇(氯仿和正丁醇的体积比为4:1)混合溶液,置于分液漏斗中充分振荡5min,静置0.5h分层,分液除去下层白色沉淀,重复3次,得脱蛋白后石榴皮多糖溶液;
所述离子交换树脂脱色方法为:将脱蛋白后石榴皮多糖溶液通过弱碱性阴离子交换树脂柱,用0.5%氨水溶液洗脱,收集洗脱液,并于80℃减压浓缩挥尽氨水;
S2:制备护色剂:将S1制出的石榴皮多糖与柠檬酸、抗坏血酸混合均匀后,即得护色剂;
S3:制备白糖液:将白砂糖加水熬煮成75%的白糖液;
S4:制备红菇娘浆:选用外包衣完整、无霉变、色泽红艳、成熟度适宜、芳香味浓的红菇娘,去除外包衣后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,打浆,即得红菇娘浆;
S5:制备山楂浆:选用果形正常、大小适中、果皮呈鲜红色且有光泽、表面不皱缩、无虫眼、成熟度适宜、芳香味浓的山楂,去除果梗后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,去核打浆,即得山楂浆;
S6:制备复合果酱:将红菇娘浆、山楂浆与护色剂、果胶混合均匀后,加入白糖液,加热搅拌至果酱呈片状下落时,装罐、封盖、消毒,即得成品。
由30名专业人士组成感官评定小组对产品进行感官评分,去掉一个最高峰值和一个最低值,统计平均值,根据GB/T22474-2008《果酱》选择口感,色泽,香味,酱体状态,滋味五个方面,评分标准见表1:
表1红菇娘山楂复合果酱的感官评分标准表(100分)
研究不同护色剂对红菇娘山楂复合果酱的影响:
为了确定护色剂种类对复合果酱的褐变影响,试验中,护色剂均取最小用量0.1%、果胶用量均取0.5%、白糖液用量均取40%,红菇娘浆+山楂浆总用量均为59.4%,红菇娘浆与山楂浆质量比均为1:9。
试验组1选用本发明护色剂,即由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
对照组1护色剂为柠檬酸、抗坏血酸按1:0.4的质量比混合而成。
对照组2以等量清水代替护色剂,作空白对照组。
用Hunterlab色差仪分别检测试验例1、对照组1-2成品的色差参量L*(亮度值)、a*(红值)、b*(黄值),并按照褐变指数(BI)=[100×(x-0.31)]/0.17,式中x=(a*+1.75L*)/(5.645L*+a*-3.012b*),计算BI,重复3次,计算BI平均值,试验结果如2所示:
表2
由表2可知,本发明石榴皮多糖具有优异的还原能力和清除自由基能力,能及时、高效解聚红菇娘浆、山楂浆中的过氧化物,降低果浆中游离氧的含量,与柠檬酸、抗坏血酸协同抑制酶促褐变。
在上述研究基础上,进一步研究原料用量对红菇娘山楂复合果酱感官品质的影响,以红菇娘浆与山楂浆质量比、白糖液添加量、护色剂添加量、果胶添加量四个因素进行单因素试验和正交试验。
实施例1~5研究红菇娘浆与山楂浆质量比对复合果酱感官品质的影响
实施例1~5白糖液添加量均为50%,护色剂添加量均为0.3%,果胶添加量均为0.7%,区别在于:实施例1~5中红枣浆与山楂浆配比分别为1:9、2:8、3:7、4:6、5:5。
图2为实施例1~5红菇娘浆与山楂浆质量比对复合果酱感官品质的影响图:由图2可知,当红菇娘浆与山楂浆质量比由1:9变化到4:6时,随着红菇娘占比不断增加,制备的果酱感官评价得分越来越高,即红枣山楂营养果酱的各方面品质不断提高,但是当两者质量比超过4:6后,由于随着红菇娘浆的添加影响了果酱的颜色和香味,感官评价得分反而降低。因此,在制备红菇娘山楂复合果酱的过程中,红菇娘浆与山楂浆质量比为4:6时较为合适。
实施例4、实施例6~9研究白糖液添加量对复合果酱感官品质的影响
实施例4、实施例6~9红菇娘浆与山楂浆质量比均为4:6,护色剂添加量均为0.3%,果胶添加量均为0.7%,区别在于:实施例4、实施例6~9的白糖液添加量分别为50%、40%、45%、55%、60%。
图3为实施例4、实施例6~9研究白糖液添加量对复合果酱感官品质的影响图:由图3可知,当白糖液添加量由40%变化到50%时,随着白糖液添加量不断上升,制备的果酱感官评价得分越来越高,红菇娘山楂复合果酱的各方面品质不断提高,但是当白糖液添加量超过50%后,由于白糖液添加过多会产生甜腻感,感官评价得分反而降低。因此,在制备红菇娘山楂复合果酱的过程中,白糖液添加量为50%时较为合适。
实施例4、实施例10~13研究护色剂添加量对复合果酱感官品质的影响
实施例4、实施例10~13红菇娘浆与山楂浆质量比均为4:6、白糖液添加量均为50%、果胶添加量均为0.7%,区别在于:实施例4、实施例10~13护色剂添加量分别为0.3%、0.1%、0.2%、0.4%、0.5%。
图4为实施例4、实施例10~13护色剂添加量对复合果酱感官品质的影响图:由图4可知,当护色剂添加量由0.1%变化到0.3%时,随着护色剂添加量增加,由于褐变指数的降低,制备的果酱感官评价得分越来越高,红菇娘山楂复合果酱的各方面品质不断提高,但是当护色剂添加量超过0.3%后,由于护色剂添加量对果酱色泽的影响减小,而柠檬酸是护色剂的主要成分,较高含量的柠檬酸使果酱偏酸,此时,护色剂对果酱滋味的影响超过对色泽的影响,导致果酱品质下降,感官评价得分反而降低。因此,在制备红菇娘山楂复合果酱的过程中,护色剂添加量为0.3%时较为合适。
实施例4、实施例14~17红菇娘浆与山楂浆质量比均为4:6、白糖液添加量均为50%、护色剂添加量均为0.3%,区别在于:实施例4、实施例14~17果胶添加量均为0.7%、0.5%、0.8%、0.9%。
图5为实施例4、实施例14~17果胶添加量对复合果酱感官品质的影响图:由图5可知,当果胶添加量由0.5%变化到0.7%时,随着增果胶添加量的增加,制备的果酱感官评价越来越高,红枣山楂营养果酱的各方面品质不断提高,但是当果胶添加量超过0.7%后,由于果胶添加量增多会使果酱的涂抹性下降,感官评价得分反而降低。因此,在制备红菇娘山楂复合果酱的过程中,果胶的添加量为0.7%时较为合适。
综合实施例1~17,确定因素水平如表3所示:
表3因素水平表
根据表3选取红菇娘浆与山楂浆质量比、白糖液添加量、护色剂添加量、果胶添加量进行4因素3水平的正交试验,结果如表4所示:
表4红菇娘山楂复合果酱正交试验结果
由表4极差分析可看出,影响红菇娘山楂复合果酱的感官性质的各个因素的主次关系依次为A>B>C>D,分析出复合果酱的最佳配方为A2B2C2D2,即红菇娘浆与山楂浆质量比为4:6、白糖液50%、护色剂0.3%、果胶0.7%。
验证试验:对正交试验所得红菇娘山楂复合果酱的最佳配方A2B2C2D2进行验证,平行3次并评分,结果如表5所示:
表5验证试验感官评分表
由表5可计算得平均分为92,符合正交试验结果,即A2B2C2D2的配方是最优配方,此条件下感官评价得分为92分,可溶性固形物含量为66%(按照GB/T10786-2006,采用折光仪进行可溶性固形物的测定),得到的产品颜色呈橘红色,颜色鲜亮,酸甜适中,粘度适宜,口感顺滑,具有复合果酱特有的山楂香气、菇娘香气,无异味。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (6)
1.一种红菇娘山楂复合果酱,其特征在于,包括以下质量百分比原料:护色剂0.1~0.5%、果胶0.5~0.9%、白糖液40~60%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为5:5~1:9;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
2.根据权利要求1所述一种红菇娘山楂复合果酱,其特征在于,包括以下质量百分比原料:护色剂0.3%、果胶0.7%、白糖液50%、余量为红菇娘浆+山楂浆;其中,白糖液的糖浓度为75%;所述红菇娘浆与山楂浆质量比为4:6;所述护色剂由柠檬酸、抗坏血酸、石榴皮多糖按1:0.3:0.1的质量比混合而成。
3.如权利要求1~2任意一项所述一种红菇娘山楂复合果酱的制备方法,其特征在于,包括以下步骤:
S1:提取石榴皮多糖:将新鲜石榴皮洗净、烘干后,粉碎至100目,按1g:15mL的料液比兑水,80℃水浴振荡3h,离心取上层清液,再将其真空浓缩至1/10体积时,分三次加入无水乙醇,使混合液中乙醇最终浓度达到75%,每次加入乙醇后静置1h,分离沉淀,得到石榴皮粗多糖,Sevag法脱蛋白、阴离子交换树脂脱色,干燥,即得石榴皮多糖;
S2:制备护色剂:将S1制出的石榴皮多糖与柠檬酸、抗坏血酸混合均匀后,即得护色剂;
S3:制备白糖液:将白砂糖加水熬煮成75%的白糖液;
S4:制备红菇娘浆:选用外包衣完整、无霉变、色泽红艳、成熟度适宜、芳香味浓的红菇娘,去除外包衣后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,打浆,即得红菇娘浆;
S5:制备山楂浆:选用果形正常、大小适中、果皮呈鲜红色且有光泽、表面不皱缩、无虫眼、成熟度适宜、芳香味浓的山楂,去除果梗后,洗净后,与其质量80%的蒸馏水混合煮沸软化15min,去核打浆,即得山楂浆;
S6:制备复合果酱:将红菇娘浆、山楂浆与护色剂、果胶混合均匀后,加入白糖液,加热搅拌至果酱呈片状下落时,装罐、封盖、消毒,即得成品。
4.根据权利要求3所述一种红菇娘山楂复合果酱的制备方法,其特征在于,所述Sevag法脱蛋白方法为:配制5%石榴皮粗多糖溶液,并加入1/3倍体积的氯仿-正丁醇混合溶液,置于分液漏斗中充分振荡5min,静置0.5h分层,分液除去下层白色沉淀,重复3次,得脱蛋白后石榴皮多糖溶液。
5.根据权利要求3所述一种红菇娘山楂复合果酱的制备方法,其特征在于,所述离子交换树脂脱色方法为:将脱蛋白后石榴皮多糖溶液通过弱碱性阴离子交换树脂柱,用0.5%氨水溶液洗脱,收集洗脱液,并于80℃减压浓缩挥尽氨水。
6.根据权利要求4所述一种红菇娘山楂复合果酱的制备方法,其特征在于,所述氯仿-正丁醇混合溶液中氯仿和正丁醇的体积比为4:1。
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