CN113317470A - 一种番茄红心火龙果复合果酱的制作方法 - Google Patents
一种番茄红心火龙果复合果酱的制作方法 Download PDFInfo
- Publication number
- CN113317470A CN113317470A CN202110710502.3A CN202110710502A CN113317470A CN 113317470 A CN113317470 A CN 113317470A CN 202110710502 A CN202110710502 A CN 202110710502A CN 113317470 A CN113317470 A CN 113317470A
- Authority
- CN
- China
- Prior art keywords
- pulp
- tomato
- pitaya
- preparing
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 78
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims abstract description 28
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000008086 Echinocereus enneacanthus Species 0.000 title claims abstract 14
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 76
- 150000001875 compounds Chemical class 0.000 title claims description 21
- 239000002131 composite material Substances 0.000 claims abstract description 50
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims abstract description 14
- 241001264786 Ceanothus spinosus Species 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 44
- 238000010438 heat treatment Methods 0.000 claims description 34
- 244000157072 Hylocereus undatus Species 0.000 claims description 21
- 239000007787 solid Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000011521 glass Substances 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000004537 pulping Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 2
- 108010088751 Albumins Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012661 lycopene Nutrition 0.000 description 2
- 239000001751 lycopene Substances 0.000 description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 2
- 229960004999 lycopene Drugs 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 208000023516 stroke disease Diseases 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种番茄红心火龙果复合果酱的制作方法,本发明配方设计合理,通过对番茄与火龙果的加工,并通过白砂糖、柠檬酸、果胶粉的添加,使复合果酱口感进一步提升,同时灌装及杀菌步骤,有利于食品保质期的延长,通过本发明提供的技术方法制作的复合果酱,不仅保留了番茄和火龙果本身所拥有的营养价值,最大限度减少营养流失,且口感顺滑细腻、风味独特,易于推广到工业规模生产。
Description
技术领域
本发明涉及果蔬加工领域,具体是指一种番茄红心火龙果复合果酱的制作方法。
背景技术
番茄的营养价值很高,番茄中含有许多矿物质和维生素,包括氨基酸、维生素C、番茄红素以及可溶性固形物等。番茄红素作为番茄中极其重要的活性成分,它的抗氧化能力和清除自由基功效都非常强大,能够有效的调节人体胆固醇代谢,增强人体免疫力,且番茄红素的生物活性也远高于其他的类胡萝卜素,抗氧化活性是维生素E的100倍,是β-胡萝卜素的2倍多,是一种理想的抗氧化活性物质,番茄中含有柠檬酸和苹果酸,这些有机酸能够促进消化系统正常吸收消化,调整肠胃功能,同时番茄中的果酸,能降低人体胆固醇含量,抑制高血压;
红心火龙果果肉中含有花青素和植物性白蛋白,还含有大量水溶性膳食纤维和多种维生素,是天然色素提取和加工的良好原料来源。经常食用火龙果的果肉可以缓解血压升高、清热祛毒、润肺、美容养颜,食疗功效比较好,同时对减肥、便秘和糖尿病也有一定的辅助疗效作用,是一种可以药食同源的水果。火龙果中的花青素,以强抗氧化剂著称,能对抗清除人体内自由基,降低心脑血管类疾病的发生几率,防止血管硬化,预防中风和心脏病,同时火龙果中的植物性白蛋白是胶质性物质,具有黏性,这种物质能很好的处理重金属中毒,从而有效解毒;
果酱是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱。制作果酱是长时间保存水果的一种方法。主要用来涂抹于面包或吐司上食用。
目前,市面上的果酱虽然种类繁多,但通常都由苹果、草莓、葡萄等单一果蔬制成;不仅口味比较单一,而且采用高温高压浓缩工艺,果蔬的有效营养成分容易遭受破坏,降低了果酱的营养成分。
发明内容
本发明要解决的技术问题是克服上述技术的缺陷,提供一种番茄红心火龙果复合果酱的制作方法。
为解决上述技术问题,本发明提供的技术方案为一种番茄红心火龙果复合果酱的制作方法,包括以下步骤:
1)番茄果浆的制备:选取成熟番茄,清洗并将番茄去皮去籽,切块后放入加热破壁料理机打浆,即得番茄果浆,放置备用;
2)番茄果浆的制备:选取新鲜红心火龙果,清洗并去皮,将果肉切块后放入加热破壁料理机打浆,即得火龙果浆,放置备用;
3)混合均质:按比例取用番茄果浆及番茄果浆,倒入容器中进行均质操作,形成复合果浆;
4)加热浓缩:向复合果浆中加入适量柠檬酸及白砂糖,调配均匀后,放入恒温水浴锅进行加热浓缩,当加热开始时,向复合果浆中加入适量果胶粉并搅拌均匀,所述加热浓缩过程中使用糖度仪测定复合果浆内可溶性固形物含量,当可溶性固形物含量达到一定比例时,向复合果浆内加入适量增稠剂,继续浓缩,可得复合果酱;
5)灌装、杀菌:将复合果酱趁热倒入已灭菌消毒的玻璃罐中,罐身留2-3cm的孔隙,封盖后,在沸水中杀菌;
6)冷却:杀菌结束后,取出玻璃罐使其自然冷却至室温,即得成品。
优选地,所述番茄宜将番茄放入热水中热烫1-2min后,放入冷水冷却,再进行去皮操作。
优选地,所述番茄浆与火龙果浆的比例为1:4-1:5。
优选地,所述白砂糖添加量为复合果浆总重的15%-17%。
优选地,所述柠檬酸添加量为复合果浆总重的0.15%-0.17%。
优选地,所述果胶粉添加量为复合果浆总重的0.45%-0.55%。
优选地,所述增稠剂为氯化钙,所述增稠剂的添加量为果酱总重的0.2%。
优选地,所述加热浓缩的加热温度控制为89-90℃,所述可溶性固形物含量达到9.5%-10%时,向复合果浆内加入适量增稠剂,继续浓缩至可溶性固形物含量为12%-20%。
优选地,所述杀菌时沸水温度为99-100℃,杀菌时间为15-20min。
本发明与现有技术相比的优点在于:本发明配方设计合理,通过对番茄与火龙果的加工,并通过白砂糖、柠檬酸、果胶粉的添加,使复合果酱口感进一步提升,同时灌装及杀菌步骤,有利于食品保质期的延长,通过本发明提供的技术方法制作的复合果酱,不仅保留了番茄和火龙果本身所拥有的营养价值,最大限度减少营养流失,且口感顺滑细腻、风味独特,易于推广到工业规模生产。
附图说明
图1是本发明一种番茄红心火龙果复合果酱的制作方法的工艺流程图。
具体实施方式
下面结合实施例对本发明一种番茄红心火龙果复合果酱的制作方法做进一步的详细说明。
实施例1
选取成熟番茄,清洗并将番茄去皮去籽,切块后放入加热破壁料理机打浆,即得番茄果浆;选取新鲜红心火龙果,清洗并去皮,将果肉切块后放入加热破壁料理机打浆,即得火龙果浆;按1:4比例取用番茄果浆及番茄果浆,倒入容器中进行均质操作,形成复合果浆;向复合果浆中加入适量柠檬酸及白砂糖,所述白砂糖添加量为复合果浆总重的15%,所述柠檬酸添加量为复合果浆总重的0.15%,调配均匀后,放入恒温水浴锅进行加热浓缩,加热温度设定为89℃,当加热开始时,向复合果浆中加入适量果胶粉并搅拌均匀,所述果胶粉添加量为复合果浆总重的0.45%,所述加热浓缩过程中使用糖度仪测定复合果浆内可溶性固形物含量,当可溶性固形物含量达到9.5%时,向复合果浆内加入适量氯化钙,继续浓缩至可溶性固形物含量为12%,可得复合果酱;将复合果酱趁热倒入已灭菌消毒的玻璃罐中,罐身留2cm的孔隙,封盖后,在99℃的沸水中杀菌,杀菌时间为15min;杀菌结束后,取出玻璃罐使其自然冷却至室温,即得成品。
实施例2
选取成熟番茄,清洗并将番茄去皮去籽,切块后放入加热破壁料理机打浆,即得番茄果浆;选取新鲜红心火龙果,清洗并去皮,将果肉切块后放入加热破壁料理机打浆,即得火龙果浆;按1:5比例取用番茄果浆及番茄果浆,倒入容器中进行均质操作,形成复合果浆;向复合果浆中加入适量柠檬酸及白砂糖,所述白砂糖添加量为复合果浆总重的16%,所述柠檬酸添加量为复合果浆总重的0.16%,调配均匀后,放入恒温水浴锅进行加热浓缩,加热温度设定为90℃,当加热开始时,向复合果浆中加入适量果胶粉并搅拌均匀,所述果胶粉添加量为复合果浆总重的0.5%,所述加热浓缩过程中使用糖度仪测定复合果浆内可溶性固形物含量,当可溶性固形物含量达到10%时,向复合果浆内加入适量氯化钙,继续浓缩至可溶性固形物含量为16%,可得复合果酱;将复合果酱趁热倒入已灭菌消毒的玻璃罐中,罐身留3cm的孔隙,封盖后,在100℃的沸水中杀菌,杀菌时间为18min;杀菌结束后,取出玻璃罐使其自然冷却至室温,即得成品。
实施例3
选取成熟番茄,清洗并将番茄去皮去籽,切块后放入加热破壁料理机打浆,即得番茄果浆;选取新鲜红心火龙果,清洗并去皮,将果肉切块后放入加热破壁料理机打浆,即得火龙果浆;按1:5比例取用番茄果浆及番茄果浆,倒入容器中进行均质操作,形成复合果浆;向复合果浆中加入适量柠檬酸及白砂糖,所述白砂糖添加量为复合果浆总重的17%,所述柠檬酸添加量为复合果浆总重的0.17%,调配均匀后,放入恒温水浴锅进行加热浓缩,加热温度设定为90℃,当加热开始时,向复合果浆中加入适量果胶粉并搅拌均匀,所述果胶粉添加量为复合果浆总重的0.55%,所述加热浓缩过程中使用糖度仪测定复合果浆内可溶性固形物含量,当可溶性固形物含量达到10%时,向复合果浆内加入适量氯化钙,继续浓缩至可溶性固形物含量为20%,可得复合果酱;将复合果酱趁热倒入已灭菌消毒的玻璃罐中,罐身留3cm的孔隙,封盖后,在100℃的沸水中杀菌,杀菌时间为20min;杀菌结束后,取出玻璃罐使其自然冷却至室温,即得成品。
以上对本发明及其实施方式进行了描述,这种描述没有限制性。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (9)
1.一种番茄红心火龙果复合果酱的制作方法,其特征在于,包括以下步骤:
1)番茄果浆的制备:选取成熟番茄,清洗并将番茄去皮去籽,切块后放入加热破壁料理机打浆,即得番茄果浆,放置备用;
2)番茄果浆的制备:选取新鲜红心火龙果,清洗并去皮,将果肉切块后放入加热破壁料理机打浆,即得火龙果浆,放置备用;
3)混合均质:按比例取用番茄果浆及番茄果浆,倒入容器中进行均质操作,形成复合果浆;
4)加热浓缩:向复合果浆中加入适量柠檬酸及白砂糖,调配均匀后,放入恒温水浴锅进行加热浓缩,当加热开始时,向复合果浆中加入适量果胶粉并搅拌均匀,所述加热浓缩过程中使用糖度仪测定复合果浆内可溶性固形物含量,当可溶性固形物含量达到一定比例时,向复合果浆内加入适量增稠剂,继续浓缩,可得复合果酱;
5)灌装、杀菌:将复合果酱趁热倒入已灭菌消毒的玻璃罐中,罐身留2-3cm的孔隙,封盖后,在沸水中杀菌;
6)冷却:杀菌结束后,取出玻璃罐使其自然冷却至室温,即得成品。
2.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述番茄宜将番茄放入热水中热烫1-2min后,放入冷水冷却,再进行去皮操作。
3.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述番茄浆与火龙果浆的比例为1:4-1:5。
4.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述白砂糖添加量为复合果浆总重的15%-17%。
5.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述柠檬酸添加量为复合果浆总重的0.15%-0.17%。
6.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述果胶粉添加量为复合果浆总重的0.45%-0.55%。
7.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述增稠剂为氯化钙,所述增稠剂的添加量为果酱总重的0.2%。
8.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述加热浓缩的加热温度控制为89-90℃,所述可溶性固形物含量达到9.5%-10%时,向复合果浆内加入适量增稠剂,继续浓缩至可溶性固形物含量为12%-20%。
9.根据权利要求1所述的一种番茄红心火龙果复合果酱的制作方法,其特征在于:所述杀菌时沸水温度为99-100℃,杀菌时间为15-20min。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110710502.3A CN113317470A (zh) | 2021-06-25 | 2021-06-25 | 一种番茄红心火龙果复合果酱的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110710502.3A CN113317470A (zh) | 2021-06-25 | 2021-06-25 | 一种番茄红心火龙果复合果酱的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113317470A true CN113317470A (zh) | 2021-08-31 |
Family
ID=77424651
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110710502.3A Pending CN113317470A (zh) | 2021-06-25 | 2021-06-25 | 一种番茄红心火龙果复合果酱的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113317470A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104522614A (zh) * | 2014-12-10 | 2015-04-22 | 夏华 | 一种番茄保健酱的加工方法 |
CN107912740A (zh) * | 2017-11-30 | 2018-04-17 | 韦俊超 | 一种火龙果复合果酱的制作方法 |
CN108294267A (zh) * | 2018-01-19 | 2018-07-20 | 长春科技学院 | 一种橘皮番茄复合果酱及其制备方法 |
CN109259157A (zh) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | 一种火龙果果酱的制作方法 |
CN110179080A (zh) * | 2019-06-19 | 2019-08-30 | 蚌埠学院 | 火龙果红枣复合果酱及其制备方法 |
-
2021
- 2021-06-25 CN CN202110710502.3A patent/CN113317470A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104522614A (zh) * | 2014-12-10 | 2015-04-22 | 夏华 | 一种番茄保健酱的加工方法 |
CN107912740A (zh) * | 2017-11-30 | 2018-04-17 | 韦俊超 | 一种火龙果复合果酱的制作方法 |
CN108294267A (zh) * | 2018-01-19 | 2018-07-20 | 长春科技学院 | 一种橘皮番茄复合果酱及其制备方法 |
CN109259157A (zh) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | 一种火龙果果酱的制作方法 |
CN110179080A (zh) * | 2019-06-19 | 2019-08-30 | 蚌埠学院 | 火龙果红枣复合果酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Singh et al. | Bananas as underutilized fruit having huge potential as raw materials for food and non-food processing industries: A brief review | |
RU2469559C1 (ru) | Способ получения мясорастительных пищевых продуктов питания | |
CN104651208A (zh) | 一种刺梨调味醋及其生产方法 | |
KR101917115B1 (ko) | 발아 현미 여주 흑초 제조 방법 | |
CN106047639A (zh) | 一种火龙果醋及其制备方法 | |
CN112704210A (zh) | 一种利用西红柿制备的果蔬酸汤汁及其制备方法和应用 | |
CN110771836A (zh) | 一种枸杞钙果果酱及其制备方法 | |
CN110419654A (zh) | 一种复合果汁饮料及其生产工艺 | |
CN103621631A (zh) | 一种降血糖酸奶及加工方法 | |
CN108433068A (zh) | 一种枸杞红枣山楂复合果酱的制备方法 | |
CN104286177A (zh) | 一种南瓜红豆酸奶的制作方法 | |
CN106387538B (zh) | 红薯复合饮料及其制备方法 | |
RU2370103C1 (ru) | Способ производства джема из морских водорослей | |
CN113317470A (zh) | 一种番茄红心火龙果复合果酱的制作方法 | |
CN113180164A (zh) | 一种百香果果蔬汁配方及其加工工艺 | |
CN107647226A (zh) | 一种果蔬乳酸菌饮料的制作方法 | |
CN104431671A (zh) | 一种沙棘红枣糕及其制备方法 | |
CN108669502B (zh) | 水煮笋的制备方法及该方法所制备的水煮笋 | |
CN104431673A (zh) | 一种天然减肥果酱及其食用方法 | |
CN103829321A (zh) | 一种发酵型红心萝卜保健醋饮配方及制备方法 | |
KR101572580B1 (ko) | 복약 순응도를 개선한 발효 한약 조성물 및 이의 제조방법 | |
CN106035613A (zh) | 美容养颜黄桃罐头的制备方法 | |
CN106072131A (zh) | 降血糖血脂黄桃罐头的制备方法 | |
CN105942116A (zh) | 一种藠头果醋饮料的制作方法 | |
CN104489437A (zh) | 一种桂花番茄保健茶的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210831 |