CN116138421A - 一种沃柑果酱制备方法 - Google Patents
一种沃柑果酱制备方法 Download PDFInfo
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- CN116138421A CN116138421A CN202310293522.4A CN202310293522A CN116138421A CN 116138421 A CN116138421 A CN 116138421A CN 202310293522 A CN202310293522 A CN 202310293522A CN 116138421 A CN116138421 A CN 116138421A
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- 241000555678 Citrus unshiu Species 0.000 title claims abstract description 48
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
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- KPQJOKRSYYJJEL-VLQRKCJKSA-K [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O Chemical compound [Na+].[Na+].CC1(C)[C@H](CC[C@@]2(C)[C@H]1CC[C@]1(C)[C@@H]2C(=O)C=C2[C@@H]3C[C@](C)(CC[C@]3(C)CC[C@@]12C)C([O-])=O)O[C@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O[C@@H]1O[C@@H]([C@@H](O)[C@H](O)[C@H]1O)C([O-])=O)C([O-])=O KPQJOKRSYYJJEL-VLQRKCJKSA-K 0.000 claims description 3
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- 239000000463 material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明提供一种沃柑果酱制备方法,涉及果酱制备技术领域。该沃柑果酱制备方法,包括如下步骤,步骤一:取沃柑果肉和纯净水磨浆,步骤二:将浆液加热熬煮乳化,步骤三:在混合罐中加入钙果叶、黄瓜香等,熬煮过滤得到提取液,步骤四:将提取液与乳化液合并打浆,离心分离得到果汁,步骤五:将增味剂、白砂糖、纯净水混合,加热溶解后过滤去杂,加入果汁熬煮,加入护色剂、甜味剂和防腐剂搅拌,得到沃柑果酱,步骤六:将沃柑果酱高温杀菌,冷却即得。通过在沃柑果酱的制备过程中混合加入由钙果叶、地黄花、黄瓜香等制成的提取液,使果酱的营养价值更高,同时加入增味剂、甜味剂和护色剂,使果酱的口感更加风味浓郁、酸甜可口。
Description
技术领域
本发明涉及果酱制备技术领域,具体为一种沃柑果酱制备方法。
背景技术
沃柑(沃桔)属于,是晚熟型的(杂交)品种,此品种具有长势旺盛,冬季果实落地少,挂果能力强,采收期长的特点,从的1-2月份可以采收上市,最长可以到5月份之间均可采收,果实饱满外观喜庆,果肉嫩滑、、橙色的果肉,汁多,所以口感甜柔、低酸爽口,营养成分很高,含有大量的。
沃柑果酱则是将沃柑配合糖及酸度调节剂混合后,在一定温度下进行熬制而成的凝胶物质,果酱内含有天然沃柑果酸,能促进消化液分泌,增强食欲,同时还有大量人体所需的元素,可以补充人体所需的钾、锌、钙等元素,预防疾病,但是现有的沃柑果酱在制作过程中大多仅对沃柑和白砂糖进行混合后熬煮制成,不仅口感一般,且无法长时间存放。
发明内容
针对现有技术的不足,本发明提供了一种沃柑果酱制备方法,解决了现有的沃柑果酱在制作过程中大多仅对沃柑和白砂糖进行混合后熬煮制成,不仅口感一般,且无法长时间存放的问题。
为实现以上目的,本发明通过以下技术方案予以实现:一种沃柑果酱制备方法,所述制备方法包括如下步骤:
步骤一:取新鲜沃柑去皮切片去籽得到果肉,随后放入研磨罐中加入纯净水磨浆,得到浆液;
步骤二:将浆液放入加热罐中进行加热熬煮,保持80-90℃,缓慢加入羧甲基纤维素钠进行乳化,乳化8-10mi n后,得到乳化液备用;
步骤三:在混合罐中加入钙果叶、地黄花、黄瓜香、四叶参、山茱萸、三七,粉碎后加入5-8倍纯净水,小火煎煮2-3h,过滤得到提取液;
步骤四:将提取液与乳化液合并打浆,并缓慢果肉总质量10%-12%的果胶酶,打浆后送入酶解罐中酶解,完成后送入离心机中离心分离,得到果汁;
步骤五:将增味剂、白砂糖与3倍-5倍的纯净水混合,加热至70-80℃,其间不断搅拌使增味剂和白砂糖溶解,加入粉碎的魔芋粉和抹茶粉,搅拌20-30mi n,趁热过滤去杂,随后加入果汁继续熬煮,其间加入护色剂、甜味剂和防腐剂搅拌,熬煮至可溶性固形物含量为20%-30%后停止加热,加入葡萄籽油混合搅拌均匀,得到沃柑果酱。
步骤六:将沃柑果酱封并置入杀菌箱中进行高温杀菌,完成后取出,冷却至室温即得。
优选的,各原料的重量组分配比为沃柑320-380份、羧甲基纤维素钠15-20份、钙果叶5-8份、地黄花5-8份、黄瓜香15-20份、四叶参8-10份、山茱萸12-16份、三七18-25份、增味剂1-2份、白砂糖30-40份、魔芋粉15-18份、抹茶粉15-18份、护色素3-5份、甜味剂7-10份、防腐剂1-3份、葡萄籽油3-5份,其余为纯净水。
优选的,各原料的重量组分配比为沃柑350份、羧甲基纤维素钠15份、钙果叶8份、地黄花5份、黄瓜香15份、四叶参8份、山茱萸12份、三七20份、增味剂1份、白砂糖30份、魔芋粉15份、抹茶粉15份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
优选的,各原料的重量组分配比为沃柑380份、羧甲基纤维素钠15份、钙果叶8份、地黄花8份、黄瓜香20份、四叶参10份、山茱萸16份、三七25份、增味剂2份、白砂糖40份、魔芋粉18份、抹茶粉18份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
优选的,所述护色剂为硝酸钾、硝酸钠、亚硝酸钠中的一种或多种。
优选的,所述甜味剂为甜菊糖、甘草、甘草酸二钠、安赛蜜中的一种或多种。
优选的,所述防腐剂为山梨酸钾,所述增味剂为食盐和柠檬酸钠按1:2比例混合制成。
优选的,所述步骤四中酶解温度为25-30℃,酶解时间为3-5h,离心机离心速率为800-1000r/mi n。
优选的,所述步骤五中搅拌速率为150-200r/mi n,搅拌时间为8-10mi n,加入粉碎的魔芋粉和抹茶粉后搅拌20-30mi n,滤液过80-100目。
所述步骤六中杀菌箱温度为110-120℃,杀菌时间为2-3h。
本发明提供了一种沃柑果酱制备方法。具备以下有益效果:
本发明通过在沃柑果酱的制备过程中混合加入由钙果叶、地黄花、黄瓜香、四叶参、山茱萸、三七制成的提取液,使果酱的营养价值更高,同时加入增味剂、甜味剂和护色剂,使果酱的口感更加风味浓郁、酸甜可口,同时色泽浓郁,光鲜亮丽,便于提高食欲,在制备过程中还加入了山梨酸钾防腐剂,能抑制腌制品中的致癌物质亚硝胺的形成,防止果酱变色异味,延长保质期,且山梨酸钾在酸性介质中能充分发挥防腐作用,提高沃柑果酱的保存能力,延缓变质速度,更方便进行保存。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整的描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:
本发明实施例提供一种沃柑果酱制备方法,制备方法包括如下步骤:
步骤一:取新鲜沃柑去皮切片去籽得到果肉,随后放入研磨罐中加入纯净水磨浆,得到浆液;
步骤二:将浆液放入加热罐中进行加热熬煮,保持80-90℃,缓慢加入羧甲基纤维素钠进行乳化,乳化8-10mi n后,得到乳化液备用;
步骤三:在混合罐中加入钙果叶、地黄花、黄瓜香、四叶参、山茱萸、三七,粉碎后加入5-8倍纯净水,小火煎煮2-3h,过滤得到提取液;
步骤四:将提取液与乳化液合并打浆,并缓慢果肉总质量10%-12%的果胶酶,打浆后送入酶解罐中酶解,完成后送入离心机中离心分离,得到果汁;
步骤五:将增味剂、白砂糖与3倍-5倍的纯净水混合,加热至70-80℃,其间不断搅拌使增味剂和白砂糖溶解,加入粉碎的魔芋粉和抹茶粉,搅拌20-30mi n,趁热过滤去杂,随后加入果汁继续熬煮,其间加入护色剂、甜味剂和防腐剂搅拌,熬煮至可溶性固形物含量为20%-30%后停止加热,加入葡萄籽油混合搅拌均匀,得到沃柑果酱。
步骤六:将沃柑果酱封并置入杀菌箱中进行高温杀菌,完成后取出,冷却至室温即得。
本实施例中,各原料的重量组分配比为沃柑320-380份、羧甲基纤维素钠15-20份、钙果叶5-8份、地黄花5-8份、黄瓜香15-20份、四叶参8-10份、山茱萸12-16份、三七18-25份、增味剂1-2份、白砂糖30-40份、魔芋粉15-18份、抹茶粉15-18份、护色素3-5份、甜味剂7-10份、防腐剂1-3份、葡萄籽油3-5份,其余为纯净水。
进一步的,各原料的重量组分配比为沃柑350份、羧甲基纤维素钠15份、钙果叶8份、地黄花5份、黄瓜香15份、四叶参8份、山茱萸12份、三七20份、增味剂1份、白砂糖30份、魔芋粉15份、抹茶粉15份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
进一步的,护色剂为硝酸钾、硝酸钠、亚硝酸钠中的一种或多种。
进一步的,甜味剂为甜菊糖、甘草、甘草酸二钠、安赛蜜中的一种或多种。
进一步的,防腐剂为山梨酸钾,增味剂为食盐和柠檬酸钠按1:2比例混合制成。
进一步的,步骤四中酶解温度为25-30℃,酶解时间为3-5h,离心机离心速率为800-1000r/mi n。
进一步的,步骤五中搅拌速率为150-200r/mi n,搅拌时间为8-10mi n,加入粉碎的魔芋粉和抹茶粉后搅拌20-30mi n,滤液过80-100目。
进一步的,步骤六中杀菌箱温度为110-120℃,杀菌时间为2-3h。
实施例二:
本发明实施例提供一种沃柑果酱制备方法,各原料的重量组分配比为沃柑380份、羧甲基纤维素钠15份、钙果叶8份、地黄花8份、黄瓜香20份、四叶参10份、山茱萸16份、三七25份、增味剂2份、白砂糖40份、魔芋粉18份、抹茶粉18份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
对比例:
购买市面常见的沃柑果酱为对照组,品尝判断风味,并放置在空气中一段时间后观察颜色变化,按照实施例一和实施例二制备得到的沃柑果酱为实验组,品尝判断果酱风味,并放置在空气中一段时间后观察颜色变化,得到下表:
从上表可以看出,本发明所制备的沃柑果酱具有色泽均匀酸甜可口的同时,裸露在空气中可以保持更长的时间,防腐效果更好。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种沃柑果酱制备方法,其特征在于,所述制备方法包括如下步骤:
步骤一:取新鲜沃柑去皮切片去籽得到果肉,随后放入研磨罐中加入纯净水磨浆,得到浆液;
步骤二:将浆液放入加热罐中进行加热熬煮,保持80-90℃,缓慢加入羧甲基纤维素钠进行乳化,乳化8-10min后,得到乳化液备用;
步骤三:在混合罐中加入钙果叶、地黄花、黄瓜香、四叶参、山茱萸、三七,粉碎后加入5-8倍纯净水,小火煎煮2-3h,过滤得到提取液;
步骤四:将提取液与乳化液合并打浆,并缓慢果肉总质量10%-12%的果胶酶,打浆后送入酶解罐中酶解,完成后送入离心机中离心分离,得到果汁;
步骤五:将增味剂、白砂糖与3倍-5倍的纯净水混合,加热至70-80℃,其间不断搅拌使增味剂和白砂糖溶解,加入粉碎的魔芋粉和抹茶粉,搅拌20-30min,趁热过滤去杂,随后加入果汁继续熬煮,其间加入护色剂、甜味剂和防腐剂搅拌,熬煮至可溶性固形物含量为20%-30%后停止加热,加入葡萄籽油混合搅拌均匀,得到沃柑果酱;
步骤六:将沃柑果酱封并置入杀菌箱中进行高温杀菌,完成后取出,冷却至室温即得。
2.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于,各原料的重量组分配比为沃柑320-380份、羧甲基纤维素钠15-20份、钙果叶5-8份、地黄花5-8份、黄瓜香15-20份、四叶参8-10份、山茱萸12-16份、三七18-25份、增味剂1-2份、白砂糖30-40份、魔芋粉15-18份、抹茶粉15-18份、护色素3-5份、甜味剂7-10份、防腐剂1-3份、葡萄籽油3-5份,其余为纯净水。
3.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于,各原料的重量组分配比为沃柑350份、羧甲基纤维素钠15份、钙果叶8份、地黄花5份、黄瓜香15份、四叶参8份、山茱萸12份、三七20份、增味剂1份、白砂糖30份、魔芋粉15份、抹茶粉15份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
4.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于,各原料的重量组分配比为沃柑380份、羧甲基纤维素钠15份、钙果叶8份、地黄花8份、黄瓜香20份、四叶参10份、山茱萸16份、三七25份、增味剂2份、白砂糖40份、魔芋粉18份、抹茶粉18份、护色素3份、甜味剂7份、防腐剂1份、葡萄籽油3份,其余为纯净水。
5.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述护色剂为硝酸钾、硝酸钠、亚硝酸钠中的一种或多种。
6.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述甜味剂为甜菊糖、甘草、甘草酸二钠、安赛蜜中的一种或多种。
7.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述防腐剂为山梨酸钾,所述增味剂为食盐和柠檬酸钠按1:2比例混合制成。
8.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述步骤四中酶解温度为25-30℃,酶解时间为3-5h,离心机离心速率为800-1000r/min。
9.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述步骤五中搅拌速率为150-200r/min,搅拌时间为8-10min,加入粉碎的魔芋粉和抹茶粉后搅拌20-30min,滤液过80-100目。
10.根据权利要求1所述的一种沃柑果酱制备方法,其特征在于:所述步骤六中杀菌箱温度为110-120℃,杀菌时间为2-3h。
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CN103262967A (zh) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | 一种雪梨香蕉玉米果酱及其制备方法 |
CN107581555A (zh) * | 2016-07-08 | 2018-01-16 | 芜湖县富园食品有限公司 | 香橙果酱及其制备方法 |
CN108936490A (zh) * | 2018-08-04 | 2018-12-07 | 彭常安 | 一种金柑果果酱的制备方法 |
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