CN111567666B - 一种汽蒸式枇杷果饴及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工的技术领域,具体涉及一种汽蒸式枇杷果饴,以质量计,包括以下原料组份:枇杷核改性淀粉25~45份,枇杷叶提取汁5~10份,枇杷浓缩果汁43~68份,固化胶体0.1~1份,辅料0.1~0.3份;本发明还提供了上述枇杷果饴的制备方法,包括先利用胶体将淀粉悬浊液固化成型,再蒸煮糊化,然后经低温干燥制备成枇杷果饴。本发明提供的汽蒸式枇杷果饴及其制备方法,取代了传统熬制法果饴生产工艺,同时产品有晶莹的外观,浓郁的枇杷风味,更具润肺止咳的功效。
Description
技术领域
本发明属于食品加工的技术领域,具体涉及一种汽蒸式枇杷果饴及其制备方法。
背景技术
枇杷,蔷薇科枇杷属植物,我国著名的特产水果。其果实味道甜美,富含糖、蛋白质、脂肪及钾、磷、铁、钙等矿物元素和维生素A、B、C等。尤以胡萝卜素的含量为水果之翘楚。
中医认为枇杷果实有润肺、止咳、止渴的功效;枇杷核具有化痰止咳,疏肝理气,有治疗咳嗽、疝气、水肿等功效;枇杷叶其性微寒、味苦,有清肺止咳、降逆止呕的功效,常用于治疗肺热咳嗽、气逆喘急、胃热呕逆和烦热口渴等病症。
传统的枇杷果饴加工技术都采用熬制法,工艺烦琐,同时高温熬制法生产的枇杷果饴食用后人体易“上火”,影响产品清热润肺的功效。例如中国发明专利申请CN105360559A公开了一种枇杷果饴及其制备方法,利用枇杷核制取淀粉,然后将枇杷淀粉改性后作为胶凝剂,与枇杷果汁结合制成枇杷果饴,使产品不仅具有晶莹剔透的外观,浓郁的枇杷风味,又具有止咳润肺的功效。
发明内容
本发明针对现有技术的不足,提供了一种汽蒸式枇杷果饴及其制备方法,取代了传统熬制法果饴生产工艺,同时产品有晶莹的外观,浓郁的枇杷风味,更具润肺止咳的功效。
本发明采用的技术方案是:
一种汽蒸式枇杷果饴,以质量计,包括以下原料组份:枇杷核改性淀粉25~45份,枇杷叶提取汁5~10份,枇杷浓缩果汁43~68份,固化胶体0.1~1份,辅料0.1~0.3份。
上述固化胶体使用食品胶体,选自琼脂、低酯果胶、卡拉胶、海藻酸钠中一种或多种组合。
上述辅料为类胡萝卜素、姜黄及维生素C中的一种或多种组合,根据需要还可以选择其它的营养物质或食品添加剂。
本发明还提供了制备上述汽蒸式枇杷果饴的方法,包括先利用胶体将淀粉悬浊液固化成型,再蒸煮糊化,然后经低温干燥制备成枇杷果饴。
上述方法具体包括以下步骤:
(1)使用枇杷叶提取汁将固化胶体化开,加入枇杷浓缩果汁,混合调温后加入枇杷核改性淀粉,预调成淀粉悬浊液,并加入辅料;
(2)将步骤(1)中得到的淀粉悬浊液冷却,固化成型;
(3)将步骤(2)中得到的固化淀粉悬浊液放入蒸箱中汽蒸,使淀粉完成糊化过程得到糊化果饴;
(4)将步骤(3)中得到的糊化果饴低温烘制得到成品枇杷果饴。
上述步骤(1)中的枇杷叶提取汁采用枇杷叶煎汁而成。
上述步骤(1)中的枇杷浓缩果汁的制备方法是:将枇杷果实清洗,用打浆机进行打浆,得到枇杷果肉浆和枇杷核;将上述枇杷果肉浆进行酶解,按0.01%~0.05%的比例在枇杷果肉浆中加入10万U/g的果胶酶,45~50℃保温30~45min,过滤去渣,得枇杷原汁,经巴氏灭菌后冷藏备用;将枇杷原汁制成不同浓缩比例的浓缩汁,冷藏备用。
上述步骤(1)中的枇杷核改性淀粉的制备方法是:将枇杷核脱除褐色的外种皮,用磨浆机加水8~10倍进行磨浆;用三足式离心机滤去粗渣,得到枇杷淀粉浆;将淀粉浆沉淀4h,去除上层浆水,并加水8~10倍重复沉淀3次,将苦杏仁苷充分洗脱,最后分离得到湿淀粉;将湿淀粉干燥后,备用。
优选的,上述步骤(1)中的调温温度为45~55℃,进一步优选为50℃。
上述步骤(3)中的汽蒸温度为90~100℃,进一步优选为95℃,汽蒸时间为10~20min。
上述步骤(4)中的低温烘制于烘房中完成,烘制温度为55~65℃,烘制时间为24~36h,烘制后产品的含水量≤15%。
与现有技术相比,本发明提供的汽蒸式枇杷果饴,具有如下有益效果:
1.本发明采用枇杷淀粉悬浊液预固化后汽蒸糊化的工艺,改革了原有果饴生产需长时间熬煮成型的烦琐工序,简化工艺的同时,既节省了能源,又减少了产品的“烟火气”,增强了枇杷果饴清热润肺的保健功能。
2.本发明将枇杷核、枇杷果汁与枇杷叶三者共组配方,增强了产品止咳润肺的功效,实现了枇杷资源的综合交叉利用,减少环境污染。
附图说明
图1是本发明的工艺流程图。
具体实施方式
下面结合附图1通过具体实施方式的描述对本发明作进一步说明,但这并非是对本发明的限制,本领域技术人员根据本发明的基本思想,可以做出各种修改或者改进,但是只要不脱离本发明的基本思想,均在本发明的范围之内。
本发明实施例中所用的各种原料和试剂如无特别说明均为市售购买。
实施例1:枇杷叶提取汁的制备
采摘健康的枇杷叶,用生活饮用水清洗干净,沥水后切碎,将切碎的枇杷叶倒入不锈钢锅中,按叶与水的质量比为1:1.5~2加入生活饮用水,加热煮沸后改用文火煮20~30分钟,停止加热;趁热用滤布或滤网除去枇杷叶渣;将枇杷叶汁在常温下自然降温,完成枇杷叶汁制作,冷藏备用。
实施例2:枇杷果汁的制备
1、清洗打浆:将成熟、健康的枇杷果实清洗,用刮板式打浆机进行打浆,果浆进入酶解程序,分离出的果核用于制作淀粉;
2、酶解:按0.05%的比例在枇杷果浆中加入10万U/g的果胶酶,在50℃下保温30min,过滤去渣;
3、浓缩:将酶解过滤的枇杷清汁,在三效真空浓缩锅浓缩锅中浓缩至65°Brix,冷藏备用。
实施例3:枇杷核淀粉的制备
1、去皮磨浆:将枇杷核脱除褐色的外种皮,用磨浆机加水8~10倍进行磨浆;
2、浆渣分离:用三足式离心机滤去粗渣,得到枇杷淀粉浆;
3、脱除苦杏仁苷:将淀粉浆沉淀4h,去除上层浆水,并加水8~10倍重复沉淀3次,将苦杏仁苷充分洗脱,最后分离得到湿淀粉;
4、干燥:将湿淀粉用烘干机干燥后,备用。
实施例4:汽蒸式枇杷果饴的制备
汽蒸式枇杷果饴配方:枇杷叶提取汁100克,枇杷改性淀粉350克,琼脂0.7克,65°Brix枇杷浓缩汁550克,类胡萝卜素0.1克,维生素C0.2克。
制备步骤:
1、溶胶:将琼脂加入枇杷叶提取汁中,煮沸,保温5min,使琼脂完全溶解;
2、淀粉预固化:将步骤1所得的琼脂溶液中加入枇杷浓缩汁、类胡萝卜素和维生素C搅匀,将混合液调温至50℃左右,再加入淀粉搅匀,制成淀粉悬浊液,然后装入托盘冷却至25℃以下,凝固成型;
3、汽蒸糊化:将步骤2所得的凝固物,放进蒸箱,95℃左右蒸煮10~20min,使淀粉完全糊化;
4、烘干:将糊化后的果饴置于55℃的烘房中烘制36h。使产品的含水量≤15%;
5、切块成型:将果饴切成条块状,裹上糖粉或糯米纸,包装后检验合格即为成品。
需要说明的是,尽管通过参照本发明的实施例,已经对本发明进行了描述,但本领域的普通技术人员应当理解,可以在形式上和细节上对其作出各种各样的改变,而不偏离所附权利要求书所限定的本发明的精神和范围。
Claims (3)
1.一种汽蒸式枇杷果饴的制备方法,其特征在于,所述汽蒸式枇杷果饴包括以下原料组份:枇杷核改性淀粉25~45份,枇杷叶提取汁5~10份,枇杷浓缩果汁43~68份,琼脂0.1~1份,辅料0.1~0.3份;
所述方法具体包括以下步骤:
(1)使用枇杷叶提取汁将琼脂化开,加入枇杷浓缩果汁,混合调温后加入枇杷核改性淀粉,预调成淀粉悬浊液,并加入辅料,调温温度为45~55℃;
(2)将步骤(1)中得到的淀粉悬浊液冷却,固化成型;
(3)将步骤(2)中得到的固化淀粉悬浊液放入蒸箱中汽蒸,使淀粉完成糊化过程得到糊化果饴,汽蒸温度为90~100℃,汽蒸时间为10~20 min;
(4)将步骤(3)中得到的糊化果饴低温烘制得到成品枇杷果饴。
2.根据权利要求1所述的一种汽蒸式枇杷果饴的制备方法,其特征在于,所述步骤(1)中的枇杷叶提取汁采用枇杷叶煎汁而成。
3.根据权利要求1所述的一种汽蒸式枇杷果饴的制备方法,其特征在于,所述步骤(4)中的低温烘制于烘房中完成,烘制温度为55~65℃,烘制时间为24~36h,烘制后产品的含水量≤15%。
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