WO2016070605A1 - 一种果酱及其制备方法 - Google Patents

一种果酱及其制备方法 Download PDF

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WO2016070605A1
WO2016070605A1 PCT/CN2015/079282 CN2015079282W WO2016070605A1 WO 2016070605 A1 WO2016070605 A1 WO 2016070605A1 CN 2015079282 W CN2015079282 W CN 2015079282W WO 2016070605 A1 WO2016070605 A1 WO 2016070605A1
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parts
jam
solution
fruit
stirring
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French (fr)
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张凤萍
陈刚
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张凤萍
陈刚
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • the invention relates to the field of jam making, in particular to a jam and a preparation method thereof.
  • Seabuckthorn is a deciduous shrub whose characteristics are drought-tolerant and sand-resistant and can survive on saline-alkali land, so it is widely used for soil and water conservation. Seabuckthorn has been planted in large quantities in northwestern China for desert greening. Seabuckthorn fruit has high vitamin C content and is known as the "king of vitamin C”. Seabuckthorn It is a medium-wet, medium-wet, cold-tolerant plant with strong requirements for light. The plants in the seabuckthorn shrubs are severely differentiated due to insufficient light, and the results are few, about 25 kg per mu. In the sparse state, the fruit yield per acre can reach 300-500kg.
  • the rehabilitation measures such as flat cutting, cutting and thinning were adopted, and the thinning effect was the best.
  • the number of new branches increased by 46.2%
  • the length of the crown increased by more than 1 time
  • the area of solid projection increased by more than 5 times
  • the yield of per mu increased by 5-10 times.
  • the pollen drift distance of Hippophae rhamnoides can reach 300-500m
  • the diameter of female shrubs is less than 100m.
  • the ratio of male to female can be 9:1 after transformation, and even male plants can be left.
  • 110-150 plants are retained per acre.
  • the horizontally growing branches and stems are easy to initiate the germination of adventitious buds and grow upright, thick and strong branches, forming a low and open canopy, which is favorable for fruiting, easy to pick and artificial cultivation.
  • Seabuckthorn fruit is rich in nutrients. It is determined that the fruit contains various vitamins, fatty acids, trace elements, linoleic acid, seabuckthorn flavonoids, superoxide and other active substances and various amino acids required by the human body.
  • the content of vitamin C is extremely high. The vitamin C content can reach 825-1100 mg per 100 g of juice, 2-3 times that of kiwifruit, 7.5%-10% sugar, and 3%-5% acid.
  • a first object of the present invention is to provide a jam which not only has a taste of sour and sweetness, but also has a unique flavor after mixing with seabuckthorn, and has the advantages of rich flavor, unique taste, and naturalness. .
  • a second object of the present invention is to provide a method for preparing the jam, which has the advantages of simple operation, prepared gel with orange-red or purple-black jam, good mouthfeel and the like.
  • the embodiment of the invention provides a jam
  • the raw material of the jam comprises the following components in parts by mass: 500-700 parts of fresh fruit, 150-250 parts of sea buckthorn fruit, 9-15 parts of pectin, 150-400 parts of white sugar .
  • the raw material of the jam comprises the following components in parts by mass: 500-650 parts of fresh fruit, 150-200 parts of sea buckthorn fruit, 9-12 parts of pectin, and 150-300 parts of white sugar.
  • the raw material of the jam comprises the following components in parts by mass: 550-700 parts of fresh fruit, 200-250 parts of sea buckthorn, 10-12 parts of pectin, and 300-400 parts of white sugar.
  • the present invention provides a kind of jam, which is prepared by blending sea buckthorn fruit with fresh fruit, replacing citric acid with sea buckthorn fruit, and reducing the amount of calcium ion to zero, and the nutrient component of sea buckthorn can be completely replaced. It makes the sauce taste sweet and sour, and has the unique aroma of medlar and seabuckthorn. The mouthfeel is unique and pure natural, which makes the mineral content of the whole sauce more rich and balanced.
  • the pectin may be a low methoxyl pectin or a high fat pectin.
  • Fresh fruit can be red or fresh fruit.
  • the jam has a sugar content of 38-65% and a pH of 3.1-3.6.
  • the sugar content of the sauce reaches 38-65%, the ratio of water content to soluble matter is suitable, and the pH of the sauce body is suitable for sweet and sour taste at 3.1-3.6.
  • the embodiment of the invention further provides a method for preparing a jam, comprising the following steps:
  • the preparation method of the jam provided by the embodiment of the invention is prepared by mixing the seabuckthorn juice obtained by crushing the sea buckthorn fruit and removing the slag and the capsule broken into the slurry.
  • the fresh fruit is broken into a slurry and stirred and concentrated at a temperature of 80-95 ° C.
  • the reason is that the protein, minerals, vitamins, polysaccharides, betaine and flavonoids contained in the sputum are more beneficial to the body.
  • the optimum temperature for the extraction of physiologically active substances such as scorpion polysaccharides in sputum is 80-95 ° C, and it is concentrated under conditions of less than 80 ° C. It is difficult to fuse various ingredients in the whole fruit, and the sensation is difficult to remove, and the taste is not good.
  • the flavonoids are accelerated at a temperature higher than 95 ° C, and the lycium polysaccharide is easily decomposed at 100 ° C.
  • the heating temperature is 90 ° C, combined with the acidity and sugar content of the sauce, solid soluble, can prevent the survival and reproduction of bacteria and mold, without the need to add chemical preservatives, can achieve the expected quality expectations.
  • the fresh fruit is fruity. After crushing and heating, it has a unique flavor of fruity scent due to the release of various polysaccharides in the sorghum.
  • the reason for adding seabuckthorn juice at the end of the preparation step is that the seabuckthorn fruit is rich in nutrients and rich in vitamins. C, so the heating time can not be too long to prevent the destruction of its nutrients, so the final addition is better.
  • the sea buckthorn fruit is preferably picked in September-October, when the fruit is ripe, yellow, orange or orange-red. After washing, it is best to use a juice residue separator for juice extraction, leaving the seabuckthorn juice to remove the residue. .
  • the mass concentration of the first solution is controlled to be 70-75%, because if the concentration of the white sugar solution is too high, the mouthfeel is affected and the stirring is not easy.
  • the stirring rate at the time of concentration is 200 to 300 rad/min, and in order to allow the mash to be better concentrated, stirring is preferably carried out to accelerate the concentration rate.
  • the time for concentration is controlled to be 20-30 min.
  • the time is controlled at 25-30min, the polysaccharide is dissolved in the sauce to maximize the activity, the activity is not easy to decompose, and the fruit flavor is the best.
  • it can achieve the purpose of antiseptic, mainly for mold and yeast, the most heat-resistant pure yellow silkworm mold. Under this time control, anti-corrosion purposes can be achieved, and the jam can maintain the color, aroma and taste of the fresh fruit.
  • the stirring rate after adding sea buckthorn juice is 200-300 rad/min, and the stirring time is 20-30 min.
  • the nutrient composition of seabuckthorn juice and the nutrient composition of earthworm are fully sufficient.
  • the nutrients are fully infiltrated with each other by stirring, and the acidity can be as high as about 3 without the addition of citric acid.
  • the raw materials are natural and the taste is good.
  • the temperature of the sealed filling is 80-95 ° C, which is consistent with the temperature at the time of concentration, and the stability of the sensory and nutrient components of the sauce is better.
  • the specific step of sterilization is to set the sterilization time in the constant temperature water bath at 80-85 ° C to be controlled at 20-25 min.
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • the preparation method of jam is as follows:
  • Example 1 Group Brix PH value Total lead Total arsenic
  • Example 2 65% 3.2 0.075 0.015
  • Example 3 52% 3.5 0.069 0.016
  • Example 4 38% 3.3 0.077 0.019
  • Example 5 38% 3.4 0.074 0.015
  • Example 6 38% 3.6 0.073 0.016
  • Example 7 52% 3.6 0.079 0.022
  • the jams of the inventive examples 1-7 were evaluated from the taste and taste, and the jams prepared in each of the examples were randomly distributed to 50 people for trial use.
  • the specific results are as follows:
  • Example 1 Purple black Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 2 Orange red Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 3 Orange red Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 4 Purple black Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 5 Orange red Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 6 Orange red Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • Example 7 Orange red Good for sweet and sour, natural taste Rich in flavor and unique in taste
  • the jam of the embodiment of the invention has the flavor and nutrition of seabuckthorn and alfalfa, the taste is sweet and sour, the mineral content is richer and more balanced; the flesh and the grain are distributed therein, the whole is uniform, gelatinous, not scattered, no Layering, water and crystallization, no impurities; no anti-corrosion additives can be added to ensure anti-corrosion, and the nutrients are absorbed by the human body.
  • the ingredients are natural, the taste is more natural, and the body is healthier.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

一种果酱及其制备方法,该果酱的原材料按质量份数计包括以下组分:枸杞鲜果500-700份,沙棘果150-250份,果胶9-15份,白砂糖150-400份。其制备方法为:(A)将果胶与白砂糖按照质量比为1:5-6的比例混合后配制成第二溶液,并同时将余量的白砂糖配制成第一溶液;(B)将枸杞鲜果破碎成浆体,搅拌浓缩加入所述第一溶液,继续浓缩到糖度为20-35%时加入所述第二溶液后继续搅拌浓缩得到浓缩液;(C)将沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中进行搅拌,经过密封灌装、杀菌步骤后得到果酱。

Description

一种果酱及其制备方法 技术领域
本发明涉及果酱制作领域,具体而言,涉及一种果酱及其制备方法。
背景技术
枸杞是茄科枸杞属的多分枝灌木植物,高0.5-1米,栽培时可达2米多。果实称枸杞子,嫩叶称枸杞头,常见种类为枸杞,而主要的药用种类为宁夏枸杞。枸杞全身是宝,明李时珍《本草纲目》记载:“春采枸杞叶,名天精草;夏采花,名长生草;秋采子,名枸杞子;冬采根,名地骨皮”。枸杞有降低血糖、抗脂肪肝的作用,并能抗动脉粥样硬化。此外,枸杞还可用于园林作绿篱栽植、树桩盆栽以及用作水土保持的灌木等。
枸杞含有丰富的营养物质和多种调节人体生理功能的生物活性成份,作为药食同源的品种之一,枸杞营养丰富,具有滋阴补肾、软化血管、养发、养颜的功效,作为人们常备的保健食品。进食枸杞的方式很多,枸杞制成果酱是其中之一。果酱作为一种佐餐食品,营养丰富、风味独特、食用方便,在国内外有很大的消费市场。枸杞制作成果酱食品又提供了一种供大众消费者选择的方式。目前国内枸杞已在新疆、青海、甘肃、宁夏大面积种植,产量逐年提高。
沙棘是一种落叶性灌木,其特性是耐旱、抗风沙,可以在盐碱化土地上生存,因此被广泛用于水土保持。中国西北部已大量种植沙棘,用于沙漠绿化。沙棘果实中维生素C含量高,素有“维生素C之王”的美称。沙棘 是一种中肥、中湿型、耐寒冷的植物,对光照有强烈要求。沙棘灌丛中的植株,因光照不足产生剧烈分化,结果实少,每亩产果约25kg。而稀疏状态下每亩产果可达300-500kg。据此采取了平茬、截干、疏伐等改造措施,其中疏伐效果最好。疏伐后,新生枝数量增加46.2%,树冠长度增加1倍以上,结实投影面积增加5倍以上,亩产果量增加5-10倍。沙棘雄花花粉漂移距离可达300-500m,雌株灌丛直径在100m以内者,改造后保留的雌雄比可为9:1,甚至可不留雄株,疏伐后每亩保留110-150株。水平生长的枝、干易引发不定芽萌发而长出直立、粗壮的新生枝,形成低矮开阔的树冠,有利结实、便于采摘和人工栽培。
沙棘果实营养丰富,据测定其果实中含有多种维生素、脂肪酸、微量元素、亚油素、沙棘黄酮、超氧化物等活性物质和人体所需的各种氨基酸。其中维生素C含量极高,每100克果汁中,维生素C含量可达到825-1100毫克,是猕猴桃的2-3倍,含糖7.5%-10%,含酸3%-5%。
枸杞果酱传统制作是通过加入一定比例白砂糖加热煮沸浓缩,成品果酱呈酱红色,而且口感上缺乏了清爽的味道,现在市面上还没有一种兼具枸杞与沙棘味道以及营养的果酱。
有鉴于此,特提出本发明。
发明内容
本发明的第一目的在于提供一种果酱,所述的果酱不仅具有使枸杞酱体呈现酸甜的口感,而且具有枸杞与沙棘混合后特有的香味,具有香味浓郁、口感独特、纯天然等优点。
本发明的第二目的在于提供一种所述果酱的制备方法,该方法具有操作简单、制备出的果酱呈橙红色或者紫黑色的凝胶体、口感好等优点。
为了实现本发明的上述目的,特采用以下技术方案:
本发明实施例提供了一种果酱,果酱的原材料按质量份数计包括以下组分:枸杞鲜果500-700份,沙棘果150-250份,果胶9-15份,白砂糖150-400份。
优选地,果酱的原材料按质量份数计包括以下组分:枸杞鲜果500-650份,沙棘果150-200份,果胶9-12份,白砂糖150-300份。
优选地,果酱的原材料按质量份数计包括以下组分:枸杞鲜果550-700份,沙棘果200-250份,果胶10-12份,白砂糖300-400份。
本发明实施例提供的一种果酱,通过将沙棘果与枸杞鲜果进行调配,用沙棘果代替了柠檬酸,而且将钙离子的添加量降至零,沙棘果本身的营养成分就可以完全进行替代,使枸杞酱体呈现酸甜口感、并具有枸杞与沙棘混合后特有的香味,口感独特,而且纯天然,使得整个酱体的矿物质含量更为丰富与平衡。
优选地,果胶可以是低甲氧基果胶,也可以是高脂果胶。
枸杞鲜果可以是红枸杞鲜果,也可以是黑枸杞鲜果。
优选地,所述果酱的糖度为38-65%,PH为3.1-3.6。当酱体的糖度达到38-65%时,含水量与可溶物的配比适宜,调酱体的PH在3.1-3.6时口感酸甜适宜。
本发明实施例还提供了一种果酱的制备方法,包括如下步骤:
(A)将果胶与白砂糖按照质量比为1:5-6的比例混合后配制成第二溶液备用,并同时将余量的白砂糖配制成第一溶液备用,温度均保持在70-80℃;
(B)将枸杞鲜果破碎成浆体,在温度80-95℃的条件下搅拌浓缩所述浆体,当糖度为15-20%之间时加入所述第一溶液,继续浓缩到糖度为20-35%时加入所述第二溶液后继续浓缩到糖度为40-68%后得到浓缩液;
(C)将沙棘果破碎去除残渣得到沙棘汁,并将所述沙棘汁加到所述浓缩液中进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
本发明实施例提供的果酱的制备方法,将沙棘果破碎后除渣得到的沙棘汁与破碎成浆体的枸杞果混合制成。枸杞鲜果破碎成浆体,在温度80-95℃的条件下搅拌浓缩的原因在于枸杞当中富含的蛋白质、矿物质、部分维生素、多糖、甜菜碱、黄酮成份更利于人体吸收利用。枸杞中的生理活性物质如枸杞多糖的提取的最佳温度为80-95℃,低于80℃的状态下浓缩,枸杞全果中各类成份难以融合、涩感不易去除,口感不佳。枸杞黄酮在高于95℃状态下分解加速,枸杞多糖在100℃条件下容易分解。同时,加热温度在90℃条件下,结合酱体的酸度和糖度、固体可溶物,能够防止细菌与霉菌的生存和繁殖,无须添加化学防腐剂,可达到保质预期的目标。枸杞鲜果为水果味,破碎加热后由于枸杞中多种多糖物质的释放,呈现独特枸杞果香的风味,在制备步骤的最后加入沙棘汁的原因在于沙棘果的营养成分丰富,富含大量的维生素C,因此加热时间不能太久以防破坏掉其营养成分,因此最后添加比较好。
优选地,所述沙棘果最好在9-10月进行采摘,这个时候果实成熟,呈黄色、橙黄色或者橙红色,清洗后最好选用汁渣分离机进行榨汁,留下沙棘汁去掉残渣。
优选地,所述步骤(A)中,配制第一溶液时其质量浓度控制在70-75%即可,因为如果白砂糖溶液浓度过高会影响口感而且也不易搅拌。
优选地,所述(B)步骤中,进行浓缩时的搅拌速率为200-300rad/min,为了让枸杞浆体更好的进行浓缩,最好进行搅拌以加快其浓缩速率。
优选地,所述(B)步骤中,进行浓缩时的时间控制在20-30min。时间控制在25-30min,枸杞多糖溶解于酱体中最大化,活性不易分解,果香味最佳。而且能够达到防腐的目的,主要针对霉菌及酵母菌,最耐热的纯黄丝衣霉菌。在这个时间控制下可达到防腐目的,且果酱能够保持住枸杞鲜果的色、香、味。
优选地,所述(C)步骤中,加入沙棘汁后的搅拌速率为200-300rad/min,搅拌时间为20-30min,通过加入沙棘汁,将沙棘汁的营养成分与枸杞的营养成分充分地相融合,通过搅拌使得其营养成份充分地互相渗透,而且不用额外添加柠檬酸,酸度一样能达到PH在3左右,原料天然,口感好。
优选地,所述(C)步骤中,密封灌装的温度为80-95℃,该温度与浓缩时的温度一致,酱体感官及营养成份的稳定性更佳。
优选地,杀菌的具体步骤为放置于80-85℃恒温水浴箱内杀菌时间控制在20-25min。
与现有技术相比,本发明的有益效果为:
(1)提供了一种兼具沙棘与枸杞风味以及营养的果酱,口感酸甜可口,矿物质含量更为丰富与平衡;
(2)果酱不添加任何防腐添加剂,能够保证防腐不变质;
(3)制备果酱时通过具体的工艺参数的限制,能够达到既不破坏原料内在的营养成分,而且能够使其营养成分最大限度的为人体吸收利用;
(4)通过添加了沙棘汁后,不用添加柠檬酸、钙离子等额外成份,使得口感更加天然,甜度适中,营养成分丰富,对人体更加健康。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限制本发明的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市售购买获得的常规产品。
实施例1
果酱的制备方法如下:
(A)将质量为205g的白砂糖配制成第一溶液备用,并将9g果胶与45g的白砂糖混合后配制成第二溶液,温度均保持在70℃;
(B)将500g的黑枸杞鲜果破碎成浆体,在温度80℃的条件下搅拌浓缩浆体,当糖度为15%时加入第一溶液,继续浓缩到糖度为20%时加入第二溶液后继续搅拌浓缩到糖度为40%后得到浓缩液;
(C)将150g的沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
实施例2
果酱的制备方法如下:
(A)将质量为310g的白砂糖配制成第一溶液备用,并将15g果胶与90g的白砂糖混合后配制成第二溶液,温度均保持在80℃;
(B)将700g的红枸杞鲜果破碎成浆体,在温度95℃的条件下搅拌浓缩浆体,当糖度为20%时加入第一溶液,继续浓缩到糖度为35%时加入第二溶液后继续搅拌浓缩到糖度为68%后得到浓缩液,浓缩的搅拌速率为200rad/min,浓缩时间为20min;
(C)将250g的沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为200rad/min,搅拌时间为20min的条件下进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
实施例3
果酱的制备方法如下:
(A)将质量为240g的白砂糖配制成第一溶液备用,并将12g果胶与60g的白砂糖混合后配制成第二溶液,温度均保持在80℃;
(B)将650g的红枸杞鲜果破碎成浆体,在温度95℃的条件下搅拌浓缩浆体,当糖度为20%时加入第一溶液,继续浓缩到糖度为35%时加入第二溶液后继续搅拌浓缩到糖度为55%后得到浓缩液,浓缩的搅拌速率为300rad/min,浓缩时间为30min;
(C)将150g的沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为300rad/min,搅拌时间为30min的条件下进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
实施例4
果酱的制备方法如下:
(A)将质量为200g的白砂糖配制成第一溶液备用,并将10g果胶与50g的白砂糖混合后配制成第二溶液,温度均保持在75℃;
(B)将550g的黑枸杞鲜果破碎成浆体,在温度85℃的条件下搅拌浓缩浆体,当糖度为18%时加入第一溶液,继续浓缩到糖度为25%时加入第二溶液后继续搅拌浓缩到糖度为40%后得到浓缩液,浓缩的搅拌速率为250rad/min,浓缩时间为25min;
(C)将200g的沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为250rad/min,搅拌时间为25min的条件下进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
实施例5
果酱的制备方法如下:
(A)将质量为100g的白砂糖配制成第一溶液备用,并将10g果胶与50g的白砂糖混合后配制成第二溶液,温度均保持在75℃;
(B)将550g的红枸杞鲜果破碎成浆体,在温度85℃的条件下搅拌浓缩浆体,当糖度为18%时加入第一溶液,继续浓缩到糖度为25%时加入第二溶液后继续搅拌浓缩到糖度为40%后得到浓缩液,浓缩的搅拌速率为250rad/min,浓缩时间为20min;
(C)将250g的沙棘果破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为250rad/min,搅拌时间为30min的条件下进行搅拌,之后在温度为95℃的条件下密封灌装,放置于85℃恒温水浴箱内杀菌时间控制在20min后得到果酱。
实施例6
果酱的制备方法如下:
(A)将质量为100g的白砂糖配制成质量浓度为70%的第一溶液备用,并将10g果胶与50g的白砂糖混合后配制成第二溶液,温度均保持在75℃;
(B)将550g的红枸杞鲜果破碎成浆体,在温度85℃的条件下搅拌浓缩浆体,当糖度为18%时加入第一溶液,继续浓缩到糖度为25%时加入第二溶液后继续搅拌浓缩到糖度为40%后得到浓缩液,浓缩的搅拌速率为250rad/min,浓缩时间为20min;
(C)将200g的沙棘果用汁渣分离机破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为250rad/min,搅拌时间为30min的条件下进行搅拌,之后在温度为80℃的条件下密封灌装,放置于80℃恒温水浴箱内杀菌时间控制在25min后得到果酱。
实施例7
果酱的制备方法如下:
(A)将质量为240g的白砂糖配制成质量浓度为75%的第一溶液备用,并将10g果胶与60g的白砂糖混合后配制成第二溶液,温度均保持在80℃;
(B)将650g的红枸杞鲜果破碎成浆体,在温度90℃的条件下搅拌浓缩浆体,当糖度为20%时加入第一溶液,继续浓缩到糖度为35%时加入第 二溶液后继续搅拌浓缩到糖度为55%后得到浓缩液,浓缩的搅拌速率为300rad/min,浓缩时间为30min;
(C)将200g的沙棘果用汁渣分离机破碎去除残渣得到沙棘汁,并将沙棘汁加到浓缩液中在搅拌速率为300rad/min,搅拌时间为30min的条件下进行搅拌,之后在温度为80℃的条件下密封灌装,放置于85℃恒温水浴箱内杀菌时间控制在25min后得到果酱。
实验例1
将本发明实施例1-7的果酱的进行各项性能指标检测,具体检测结果如下:
表1果酱的性能指标参数
组别 糖度 PH值 总铅 总砷
实施例1 38% 3.1 0.064 0.012
实施例2 65% 3.2 0.075 0.015
实施例3 52% 3.5 0.069 0.016
实施例4 38% 3.3 0.077 0.019
实施例5 38% 3.4 0.074 0.015
实施例6 38% 3.6 0.073 0.016
实施例7 52% 3.6 0.079 0.022
实验例2
将本发明实施例1-7的果酱从口感、味道进行评价,每个实施例制备出的果酱随机发给50个人进行试用,具体结果如下:
表2果酱的感官评定表
组别 颜色 味觉 嗅觉
实施例1 紫黑 酸甜适宜,口感天然 香味浓郁、味道独特
实施例2 橘红 酸甜适宜,口感天然 香味浓郁、味道独特
实施例3 橘红 酸甜适宜,口感天然 香味浓郁、味道独特
实施例4 紫黑 酸甜适宜,口感天然 香味浓郁、味道独特
实施例5 橘红 酸甜适宜,口感天然 香味浓郁、味道独特
实施例6 橘红 酸甜适宜,口感天然 香味浓郁、味道独特
实施例7 橘红 酸甜适宜,口感天然 香味浓郁、味道独特
本发明实施例的果酱,兼具沙棘与枸杞的风味以及营养,口感酸甜可口,矿物质含量更为丰富与平衡;果肉、籽粒分布其中,整体均匀一致,呈凝胶状,不流散、无分层、析水及结晶,无杂质;不添加任何防腐添加剂,能够保证防腐不变质,而且营养成分更为人体所吸收利用,成分天然,口感也更加天然,对人体更加健康。
尽管已用具体实施例来说明和描述了本发明,然而应意识到,在不背离本发明的精神和范围的情况下可以做出许多其它的更改和修改。因此,这意味着在所附权利要求中包括属于本发明范围内的所有这些变化和修改。

Claims (10)

  1. 一种果酱,其特征在于,所述果酱的原材料按质量份数计包括以下组分:枸杞鲜果500-700份,沙棘果150-250份,果胶9-15份,白砂糖150-400份。
  2. 根据权利要求1所述的果酱,其特征在于,所述果酱的原材料按质量份数计包括以下组分:枸杞鲜果500-650份,沙棘果150-200份,果胶9-12份,白砂糖150-300份。
  3. 根据权利要求1所述的果酱,其特征在于,所述果酱的原材料按质量份数计包括以下组分:枸杞鲜果550-700份,沙棘果200-250份,果胶10-12份,白砂糖300-400份。
  4. 根据权利要求1至3中任一项所述的果酱,其特征在于,所述果酱的糖度为38-65%,PH为3.1-3.6。
  5. 一种用于制备如权利要求1至4中任一项所述的果酱的制备方法,其特征在于,包括如下步骤:
    (A)将果胶与白砂糖按照质量比为1:5-6的比例混合后配制成第二溶液备用,并同时将余量的白砂糖配制成第一溶液备用,温度均保持在70-80℃;
    (B)将枸杞鲜果破碎成浆体,在温度80-95℃的条件下搅拌浓缩所述浆体,当糖度为15-20%之间时加入所述第一溶液,继续浓缩到糖度为20-35%时加入所述第二溶液后继续搅拌浓缩到糖度为40-68%得到浓缩液;
    (C)将沙棘果破碎去除残渣得到沙棘汁,并将所述沙棘汁加到所述浓缩液中进行搅拌,之后经过密封灌装、杀菌步骤后得到果酱。
  6. 根据权利要求5所述的制备方法,其特征在于,所述(B)步骤中,进行浓缩时的搅拌速率为200-300rad/min。
  7. 根据权利要求5所述的制备方法,其特征在于,所述(B)步骤中,进行浓缩时的总时间控制在20-30min。
  8. 根据权利要求5所述的制备方法,其特征在于,所述(C)步骤中,加入沙棘汁后的搅拌速率为200-300rad/min,搅拌时间为20-30min。
  9. 根据权利要求5所述的制备方法,其特征在于,所述(C)步骤中,密封灌装的温度为80-95℃。
  10. 根据权利要求5所述的制备方法,其特征在于,杀菌的具体步骤为放置于80-85℃恒温水浴箱内杀菌时间控制在20-25min。
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