CN115191529A - 一种能够增强草莓浓缩汁天然风味的制备方法 - Google Patents
一种能够增强草莓浓缩汁天然风味的制备方法 Download PDFInfo
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Abstract
本发明公开的属于草莓浓缩汁制备技术领域,具体为一种能够增强草莓浓缩汁天然风味的制备方法,包括新鲜的草莓,具体操作步骤如下:S1:选取新鲜成熟、风味浓郁、无病虫害、无变质霉烂的新鲜草莓800克;S2:新鲜草莓先用食盐浸泡3‑5分钟,然后用流动的冷水冲洗干净草莓,洗好的草莓去蒂切小块;本发明有益效果是:通过在草莓浓缩汁加工前,对草莓采用盐水浸泡,有助于提高果汁的甜度,在加工过程中加入白糖和果胶酶进行混合,最后加入蜂蜜和柠檬酸,与草莓浓缩汁一起震荡,增加草莓天然风味的分解和草莓风味,加工后向草莓浓缩汁内加入苯甲酸,增加草莓浓缩汁的混合浓度和草莓风味,使草莓浓缩汁饮用更佳。
Description
技术领域
本发明涉及草莓浓缩汁制备技术领域,具体涉及一种能够增强草莓浓缩汁天然风味的制备方法。
背景技术
草莓又叫红莓、洋莓、地莓等,属蔷薇科,是一种多年生草本果树,原产于南美,我国及世界许多国家均广为栽培,资源十分丰富,草莓外观呈心形,其果实为浆果,汁液丰富,甜酸适口,色泽鲜艳,营养丰富,风味宜人,香味浓郁,有一般水果所没有的怡人芳香,是水果中的佳品,草莓营养价值很高,含有丰富的糖、有机酸、游离氨基酸、多种维生素及微量元素等,尤其是铁、钾的优质原料,其中Vc含量最高,比苹果、葡萄高10倍以上,科学研究业已证实,维生素C能消除细胞间的松弛与紧张状态,使脑细胞结构坚固,皮肤细腻有弹性,对脑和智力发育有重要影响,草莓果实不仅可以巩固齿龈,清新口气,润泽喉部,还可以分解食物脂肪,具有清胃消积、促进食欲等功效草莓营养价值高,含有多种营养物质,且有保健功效,草莓中富含丰富的胡萝卜素与维生素A,可缓解夜盲症,具有维护上皮组织健康、明目养肝,促进生长发育之效,草莓中富含丰富的膳食纤维,可促进胃肠道的蠕动,促进胃肠道内的食物消化,改善便秘,预防痤疮、肠癌的发生,草莓汁是以草莓为主要原料制作而成的饮品。
现有的草莓浓缩汁在使用设备加工制作过程中,草莓内的天然风味物质损失很大,导致草莓浓缩汁制作后味道效果不佳。
因此,发明一种能够增强草莓浓缩汁天然风味的制备方法很有必要。
发明内容
为此,本发明提供一种能够增强草莓浓缩汁天然风味的制备方法,通过在草莓浓缩汁加工前,对草莓采用盐水浸泡,有助于提高果汁的甜度,在加工过程中加入白糖和果胶酶进行混合,最后加入蜂蜜和柠檬酸,与草莓浓缩汁一起震荡,增加草莓天然风味的分解和草莓风味,加工后向草莓浓缩汁内加入苯甲酸,增加草莓浓缩汁的混合浓度和草莓风味,使草莓浓缩汁饮用更佳,解决了草莓浓缩汁在使用设备加工制作过程中,草莓内的天然风味物质损失很大,导致草莓浓缩汁制作后味道效果不佳的问题。
为了实现上述目的,本发明提供如下技术方案:一种能够增强草莓浓缩汁天然风味的制备方法,其包括:新鲜的草莓,具体操作步骤如下:
S1:选取新鲜成熟、风味浓郁、无病虫害、无变质霉烂的新鲜草莓800克;
S2:新鲜草莓先用食盐浸泡3-5分钟,然后用流动的冷水冲洗干净草莓,洗好的草莓去蒂切小块;
S3:切块后的草莓放入不锈钢小锅里,再向锅内加入100克白糖,大火煮至沸腾后,转小火煮3-5分钟,然后去火,向锅内加入果胶酶与草莓浓缩汁一起进行搅拌20-30分钟,沥出草莓浓缩汁;
S4:草莓浓缩汁沥出后,剩下的草莓果肉加入100克白糖,小锅转中火,不停地搅拌,搅拌至比较黏稠时关火,对果肉冷却2分钟,然后向草莓果肉加入麦芽糖50克进行不停搅拌;
S5:然后向草莓浓缩汁内加入麦芽糖20-40克,形成草莓浓缩汁混合液,对草莓浓缩汁混合液进行搅拌,草莓浓缩汁至常温后,向草莓浓缩汁倒入振荡器内进行震荡,向振荡器内加入蜂蜜和柠檬酸,与草莓浓缩汁一起进行震荡,得到风味增强的草莓浓缩汁。
作为本发明所述的一种能够增强草莓浓缩汁天然风味的制备方法的一种优选方案,其中:步骤S3中,果胶酶重量为新鲜草莓重量的0.08%,然后新鲜草莓每多加100克,果胶酶就多加0.5克。
作为本发明所述的一种能够增强草莓浓缩汁天然风味的制备方法的一种优选方案,其中:步骤S5中,麦芽糖加入30克风味最佳,向振荡器内加入蜂蜜10-20克,加入柠檬酸0.1-0.5克。
作为本发明所述的一种能够增强草莓浓缩汁天然风味的制备方法的一种优选方案,其中:步骤S5中,草莓浓缩汁糖分含量达11%~12%,总酸达0.35%,并加入0.1%的苯甲酸,新鲜草莓每多加100克,苯甲酸就多加0.05%。
作为本发明所述的一种能够增强草莓浓缩汁天然风味的制备方法的一种优选方案,其中:步骤S5中,振荡器转速为60r/min,振荡器对草莓浓缩汁震荡30分钟。
本发明的有益效果是:
通过在草莓浓缩汁加工前,对草莓采用盐水浸泡,有助于提高果汁的甜度,在加工过程中加入白糖和果胶酶进行混合,最后加入蜂蜜和柠檬酸,与草莓浓缩汁一起震荡,增加草莓天然风味的分解和草莓风味,加工后向草莓浓缩汁内加入苯甲酸,增加草莓浓缩汁的混合浓度和草莓风味,使草莓浓缩汁饮用更佳;
可以采用淡盐水泡的方式来清洗,不仅可以消毒杀菌,而且还能清除残留在表皮的农药,用盐水浸泡新鲜草莓还有助于提高果汁的甜度,然后将初步清洗的草莓放入盐水中,这个时候不用清洗,可以略微搅动,浸泡10分钟即可,千万不要泡得时间太长,否则会影响口感,泡的瞬间太短无法清除农药残留,杀菌效果也不会很好,泡草莓的盐水不宜反复利用。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
本发明提供的一种能够增强草莓浓缩汁天然风味的制备方法,包括新鲜的草莓;
具体操作步骤如下:
S1:选取新鲜成熟、风味浓郁、无病虫害、无变质霉烂的新鲜草莓800克,新鲜草莓红嫩多汁,制作出的草莓浓缩汁多且浓,新鲜草莓营养价值丰富,含有丰富的维生素C、维生素A、维生素E、维生素PP、维生素B1、维生素B2、胡萝卜素、鞣酸、天冬氨酸、铜、草莓胺、果胶、纤维素、叶酸、铁、钙、鞣花酸与花青素的营养物质;尤其是所含的维生素C,其含量比苹果、葡萄都高7-10倍,而所含的苹果酸、柠檬酸、维生素B1、维生素B2,以及胡萝卜素、钙、磷、铁的含量也比苹果、梨、葡萄高3-4倍;
S2:新鲜草莓先用食盐浸泡3-5分钟,然后用流动的冷水冲洗干净草莓,洗好的草莓去蒂切小块,草莓质地娇嫩,特别是小凹槽部分清洗非常不方便,可以采用淡盐水泡的方式来清洗,不仅可以消毒杀菌,而且还能清除残留在表皮的农药,用盐水浸泡新鲜草莓还有助于提高果汁的甜度,配置盐水是很关键的一个部分,盐水浓度太高会破坏草莓成分,而且杀菌效果也会大大降低,盐水浓度太低杀菌效果也不好,最佳配置盐水的方法是500毫升清水中加入5-10克食盐,这个浓度的盐水杀菌效果还不错,而且也不会过度破坏草莓,然后将初步清洗的草莓放入盐水中,这个时候不用清洗,可以略微搅动,浸泡10分钟即可,千万不要泡得时间太长,否则会影响口感,泡的瞬间太短无法清除农药残留,杀菌效果也不会很好,泡草莓的盐水不宜反复利用;
S3:切块后的草莓放入不锈钢小锅里,再向锅内加入100克白糖,大火煮至沸腾后,转小火煮3-5分钟,然后去火,向锅内加入果胶酶与草莓浓缩汁一起进行搅拌20-30分钟,沥出草莓浓缩汁,果胶酶重量为新鲜草莓重量的0.08%,然后新鲜草莓每多加100克,果胶酶就多加0.5克,白糖增加草莓浓缩汁的甜性,破碎后的果泥十分黏稠,压榨取汁非常困难,加入果胶酶能催化果胶解聚,细胞壁降解的第一阶段,由内切型的聚半乳糖醛酸酶和裂解酶有限降解中层的可溶性果胶,使组织崩溃,细胞分离,细胞壁基本保持完整的细胞悬浮在粘度较高的介质中,在果胶酯酶的作用下进一步降解可溶性果胶和胞壁果胶,有利于压榨取汁,用果胶分解酶处理果浆可以有效降低黏度,改善压榨性能,提高出汁率、可溶性固形物含量,同时有利于后续的澄清、过滤和浓缩工序,对草莓出汁率可提高10%-35%,增加草莓饮料产量,果胶酶作用于草莓时,除降低黏度外,还可产生絮凝作用,使草莓汁澄清,澄清机理的实质包括果胶的酶促水解和非酶的静电絮凝两部分,新加工的草莓汁一般是稳定的胶体系统,其主要稳定因素是果胶,果胶的黏性对胶体起保护作用,也能阻止草莓汁与带相反电荷的多酚物质或悬浮颗粒发生反应而沉降,当草莓汁中的果胶酶作用部分水解,使体系黏度下降,胶体失去了稳定性,使原来被包裹在内部的带正电荷的蛋白质颗粒暴露出来,与带负电荷的粒子相撞,就导致絮凝的发生。
S4:草莓浓缩汁沥出后,剩下的草莓果肉加入100克白糖,小锅转中火,不停地搅拌,搅拌至比较黏稠时关火,对果肉冷却2分钟,然后向草莓果肉加入麦芽糖50克进行不停搅拌,麦芽糖在草莓浓缩汁内融化,麦芽糖可降低血脂、血压,麦芽糖作为一种优良的水溶性膳食纤维,能有效降低血清胆固醇、甘油三酯、游离脂肪酸的数量,对于因血脂高而引起的高血压、动脉硬化等一系列心血管疾病有较好的改善作用,保护肝脏双歧杆菌吸收麦芽糖后迅速增值,抑制腐败细菌发生作用,减少毒性代谢物的生成,并迅速将其排出体外,减轻肝脏负担,起到保护肝脏的作用,预防各种慢性病、癌症等作用明显,麦芽糖可有效预防和改善由于体内毒素而引起的面疮、黑斑、雀斑、青春痘、老年斑,使皮肤亮丽,老化减缓,麦芽糖是最受关注的一种优良的水溶性膳食纤维,能有效降低血清胆固醇,还能降低甘油三酯以及其他的脂肪数量,对于因为高血脂所引起的高血压还有动脉硬化有良好的治疗效果,而且能够成功治疗心脑血管疾病;
S5:然后向草莓浓缩汁内加入麦芽糖20-40克,形成草莓浓缩汁混合液,对草莓浓缩汁混合液进行搅拌,草莓浓缩汁至常温后,向草莓浓缩汁倒入振荡器内进行震荡,向振荡器内加入蜂蜜和柠檬酸,与草莓浓缩汁一起进行震荡,得到风味增强的草莓浓缩汁,麦芽糖加入30克风味最佳,向振荡器内加入蜂蜜10-20克,加入柠檬酸0.1-0.5克,草莓浓缩汁糖分含量达11%~12%,总酸达0.35%,并加入0.1%的苯甲酸,新鲜草莓每多加100克,苯甲酸就多加0.05%,振荡器转速为60r/min,振荡器对草莓浓缩汁震荡30分钟,根据草莓浓缩汁的口感以及食用,可以把草莓果肉加入到草莓浓缩汁内,苯甲酸作为草莓浓缩汁的定香剂,增加草莓浓缩汁的草莓香味,蜂蜜草莓浓缩汁在美容养颜方面有不错的效果,因为维生素C可以预防黑色素的沉积,并能促进肌肤真皮层黑色素的新陈代谢,有不错的淡化色斑的效果,蜂蜜中的抗氧化物质,还能减轻多余的自由基对肌肤细胞的损伤,能够延缓细胞衰老,可以平缓细纹,其次蜂蜜草莓浓缩汁还有保护视力的作用,用阿勒泰蜜和草莓搭配效果更好,阿勒泰蜜含有野生黑枸杞和沙棘的花蜜,可以很好的养肝明目,草莓中含有丰富的维生素A和胡萝卜素,可以缓解夜盲症,滋养保护眼睛,防止近视,最后蜂蜜草莓浓缩汁还能促进消化,缓解便秘,蜂蜜中的活性酶丰富,能够调节胃酸分泌,帮助肠胃分解和消化食物,草莓中含有丰富的膳食纤维,能够促进肠胃蠕动,加快肠胃消化食物的频率,从而可以改善便秘,增加排便次数。
在具体加工时,选取新鲜成熟、风味浓郁、无病虫害、无变质霉烂的新鲜草莓800克,新鲜草莓先用食盐浸泡3-5分钟,然后用流动的冷水冲洗干净草莓,草莓质地娇嫩,特别是小凹槽部分清洗非常不方便,可以采用淡盐水泡的方式来清洗,不仅可以消毒杀菌,而且还能清除残留在表皮的农药,用盐水浸泡新鲜草莓还有助于提高果汁的甜度,配置盐水是很关键的一个部分,盐水浓度太高会破坏草莓成分,而且杀菌效果也会大大降低,盐水浓度太低杀菌效果也不好,草莓浸泡10分钟即可,千万不要泡得时间太长,否则会影响口感,泡的瞬间太短无法清除农药残留,杀菌效果也不会很好,泡草莓的盐水不宜反复利用,洗好的草莓去蒂切小块,切块后的草莓放入不锈钢小锅里,再向锅内加入100克白糖,大火煮至沸腾后,转小火煮3-5分钟,然后去火,向锅内加入果胶酶与草莓浓缩汁一起进行搅拌20-30分钟,沥出草莓浓缩汁,白糖增加草莓浓缩汁的甜性,破碎后的果泥十分黏稠,压榨取汁非常困难,加入果胶酶能催化果胶解聚,细胞壁降解的第一阶段,由内切型的聚半乳糖醛酸酶和裂解酶有限降解中层的可溶性果胶,使组织崩溃,细胞分离,细胞壁基本保持完整的细胞悬浮在粘度较高的介质中,在果胶酯酶的作用下进一步降解可溶性果胶和胞壁果胶,有利于压榨取汁,用果胶分解酶处理果浆可以有效降低黏度,改善压榨性能,提高出汁率、可溶性固形物含量,草莓浓缩汁沥出后,剩下的草莓果肉加入100克白糖,小锅转中火,不停地搅拌,搅拌至比较黏稠时关火,对果肉冷却2分钟,然后向草莓果肉加入麦芽糖50克进行不停搅拌,然后向草莓浓缩汁内加入麦芽糖20-40克,形成草莓浓缩汁混合液,对草莓浓缩汁混合液进行搅拌,草莓浓缩汁至常温后,向草莓浓缩汁倒入振荡器内进行震荡,向振荡器内加入蜂蜜和柠檬酸,与草莓浓缩汁一起进行震荡,得到风味增强的草莓浓缩汁,通过在草莓浓缩汁加工前,对草莓采用盐水浸泡,有助于提高果汁的甜度,在加工过程中加入白糖和果胶酶进行混合,最后加入蜂蜜和柠檬酸,与草莓浓缩汁一起震荡,增加草莓天然风味的分解和草莓风味,加工后向草莓浓缩汁内加入苯甲酸,增加草莓浓缩汁的混合浓度和草莓风味,使草莓浓缩汁饮用更佳。
以上,仅是本发明的较佳实施例,任何熟悉本领域的技术人员均可能利用上述阐述的技术方案对本发明加以修改或将其修改为等同的技术方案。因此,依据本发明的技术方案所进行的任何简单修改或等同置换,尽属于本发明要求保护的范围。
Claims (5)
1.一种能够增强草莓浓缩汁天然风味的制备方法,包括新鲜的草莓,其特征在于,具体操作步骤如下:
S1:选取新鲜成熟、风味浓郁、无病虫害、无变质霉烂的新鲜草莓800克;
S2:新鲜草莓先用食盐浸泡3-5分钟,然后用流动的冷水冲洗干净草莓,洗好的草莓去蒂切小块;
S3:切块后的草莓放入不锈钢小锅里,再向锅内加入100克白糖,大火煮至沸腾后,转小火煮3-5分钟,然后去火,向锅内加入果胶酶与草莓浓缩汁一起进行搅拌20-30分钟,沥出草莓浓缩汁;
S4:草莓浓缩汁沥出后,剩下的草莓果肉加入100克白糖,小锅转中火,不停地搅拌,搅拌至比较黏稠时关火,对果肉冷却2分钟,然后向草莓果肉加入麦芽糖50克进行不停搅拌;
S5:然后向草莓浓缩汁内加入麦芽糖20-40克,形成草莓浓缩汁混合液,对草莓浓缩汁混合液进行搅拌,草莓浓缩汁至常温后,向草莓浓缩汁倒入振荡器内进行震荡,向振荡器内加入蜂蜜和柠檬酸,与草莓浓缩汁一起进行震荡,得到风味增强的草莓浓缩汁。
2.根据权利要求1所述的一种能够增强草莓浓缩汁天然风味的制备方法,其特征在于,步骤S3中,果胶酶重量为新鲜草莓重量的0.08%,然后新鲜草莓每多加100克,果胶酶就多加0.5克。
3.根据权利要求1所述的一种能够增强草莓浓缩汁天然风味的制备方法,其特征在于,步骤S5中,麦芽糖加入30克风味最佳,向振荡器内加入蜂蜜10-20克,加入柠檬酸0.1-0.5克。
4.根据权利要求1所述的一种能够增强草莓浓缩汁天然风味的制备方法,其特征在于,步骤S5中,草莓浓缩汁糖分含量达11%~12%,总酸达0.35%,并加入0.1%的苯甲酸,新鲜草莓每多加100克,苯甲酸就多加0.05%。
5.根据权利要求1所述的一种能够增强草莓浓缩汁天然风味的制备方法,其特征在于,步骤S5中,振荡器转速为60r/min,振荡器对草莓浓缩汁震荡30分钟。
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