CN103494048A - 一种香蕉芥末果酱的制备方法及制得产品的应用 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种香蕉芥末果酱的制备方法及制得产品的应用:挑选香蕉,并做好护色处理,得到香蕉浆;将芥末成熟种子碾磨成芥末粉;增稠剂和稳定剂进行预处理,其中,变性淀粉用2-6倍的冷水分散,果胶和黄原胶先用3-5倍的白砂糖分散好,然后溶解待用;先将白砂糖、果葡糖浆和纯净水投入熬煮罐中,预热熬煮至白砂糖溶解,加入处理好的香蕉浆和芥末粉,投入溶解好的胶体,待搅拌均匀然后投入分散好的变性淀粉,边搅拌边加热,加入柠檬酸,待糖度和酸度符合要求,关蒸汽灌装。芥末跟香蕉搭配,使其辣味更易接受,有助于芥末的推广食用,发挥其食用价值和药用价值。香蕉芥末果酱可以应用在面包表面上,亦可做为开胃果酱。
Description
技术领域
本发明属于食品加工应用领域,具体地说是一种具有特殊风味的香蕉芥末果酱的制备方法及制得产品的应用。
背景技术
果酱以水果、果汁或果浆和糖等为主要原料,以预处理、煮制、打浆(或破碎)、配料、浓缩、包装等工序制成的酱状产品。
由于水果的不易保存,诞生了果酱这一类型的产品,目前国内外生产的果酱大多以水果为主要原料,单品水果果酱,复合水果果酱层出不穷。近几年水果和鲜花搭配制成的果酱开始流行,而水果和蔬菜或蔬菜的种子搭配制成的果酱很少见。
芥末具有很好的食用价值和药用价值,芥末含有芥子油,芥子油具有强烈的辣味,能够刺激唾液和胃液的分泌,具有开胃增强食欲之功效。芥末富含异硫氰酸盐,异硫氰酸盐能够抑制微生物的生长,并对预防蛀牙,预防癌症、防止血管凝块、治疗气喘等有一定的效果。芥末还可以用来治疗风湿性疾病,预防高血脂、高血压、心胀病等功效。
由于芥末辣味强烈,喜食着少,故芥末虽然有很好的功效,但在推广上不如其他蔬菜。将芥末做为一种原料应用到香蕉果酱中,能赋予香蕉果酱特殊风味,而香蕉的滑腻口感以及香甜的滋味使芥末的辣味温和,让人容易接受。
发明内容
本发明的目的是提供一种具有特殊风味的香蕉芥末果酱的制备方法及制得产品的应用,这种香蕉芥末果酱在风味上起到协同增效作用,让芥末的辣味更易让人接受,同时丰富了香蕉的滋味。香蕉芥末果酱涂抹在面包表面,香气浓郁,色泽诱人,口感细腻,增强食欲。
本发明的目的是通过以下技术方案来实现的:
一种香蕉芥末果酱的制备方法,其特征在于:该方法具体步骤如下:
(1)挑选香蕉,去皮后进行打浆处理,并做好护色处理,得到香蕉浆;香蕉打浆处理后过胶体磨,粒度要求为5目;添加1%的异抗坏血酸钠做为护色剂;
(2)将芥末成熟种子碾磨成芥末粉待用;
(3)稳定剂和增稠剂进行预处理,其中,增稠剂用2-6倍的冷水分散,稳定剂先用3-5倍的白砂糖分散好,然后溶解待用; 增稠剂为变性淀粉,添加量稳定剂为果胶和黄原胶,其中黄原胶与果胶的质量比为1:3-5;
(4)先将白砂糖、果葡糖浆和纯净水投入熬煮罐中,预热熬煮至白砂糖溶解,加入处理好的香蕉浆和芥末粉,投入溶解好的胶体,待搅拌均匀然后投入分散好的稳定剂、增稠剂,边搅拌边加热,保持90-100℃5-10分钟,期间加入柠檬酸、待糖度和酸度符合要求,关蒸汽准备灌装;得到香蕉芥末果酱;其中,白砂糖添加量15-20%,果葡糖浆添加量15-20%,纯净水添加量5-10%,香蕉浆添加量40-50%,芥末粉添加量5-10%,柠檬酸添加量0.1-1%,稳定剂添加量3-6%,增稠剂添加量3-5%,总量为100%。可根据需要加入香精、色素;香精添加量0.1-1‰,色素为柠檬黄和亮蓝,添加量均为0.01-0.5‰。
本发明中,灌装选择无菌灌装或者进行二次杀菌,二次杀菌条件为95度10min;冷却方式为自然冷却或者水浴冷却。
本发明中,香蕉的果肉软滑,口感滑腻,味道香甜;芥末辛辣蕴香,具有强烈的刺激性辣味。香蕉和芥末搭配后,芥末特有的辣味中带着香蕉柔和的甜香味,香蕉的滑腻口感得以丰富。芥末跟其它水果搭配均不能达到此种效果。
一种具有特殊风味的香蕉芥末果酱在食品领域的应用;本发明所制备的的果酱可以应用在烘焙领域中,将香蕉芥末果酱涂抹于面包表面,香蕉芥末果酱涂抹在面包表面,香气浓郁,色泽诱人,口感细腻,增强食欲。亦可做为烘焙馅料,可以提供细滑的口感和特有的风味。本发明所制备的的果酱可以应用在餐饮领域中,可以将香蕉芥末果酱做为开胃果酱。
芥末和香蕉的搭配,在风味上起到协同增效作用,让芥末的辣味更易让人接受,同时丰富了香蕉的滋味。
本发明的香蕉芥末果酱在风味上起到协同增效作用,让芥末的辣味更易让人接受,同时丰富了香蕉的滋味。香蕉芥末果酱涂抹在面包表面,香气浓郁,色泽诱人,口感细腻,增强食欲。
具体实施方式
实施例1
一种香蕉芥末果酱的制备方法,具体步骤如下:
(1)制备500g的香蕉浆:挑选香蕉,去皮后进行打浆处理,并做好护色处理,得到香蕉浆;香蕉打浆处理后过胶体磨,粒度要求为5目;添加1%的异抗坏血酸钠做为护色剂;
(2)制备50g的芥末粉:将芥末成熟种子碾磨成芥末粉待用;
(3)增稠剂和稳定剂进行预处理,将30g的变性淀粉(羟丙基二淀粉磷酸酯)用60g的冷水分散待用;将3g果胶和1g黄原胶用20g的白砂糖分散均匀,用200g的水溶解,煮沸至澄清透明,待用;
(4)将180g白砂糖、150g果葡糖浆和50g纯净水投入熬煮罐中,预热熬煮至白砂糖溶解,加入处理好的香蕉浆和芥末粉,投入溶解好的胶体,待搅拌均匀然后投入分散好的变性淀粉,边搅拌边加热,保持90-100度5-10分钟,期间依次加入2g柠檬酸,0.1g香蕉香精,0.08g芥末香精,0.1g柠檬黄,0.02g亮蓝;熬煮至产品总重1000g即可灌装。
称取制作好的果酱20克,涂抹于切片面包表面,直接食用。
实施例2
将果酱做为一种面包馅料,果酱添加量为六分之一,烘烤之后食用。
实施例3
将果酱做为一种丹麦面包的装饰馅料,果酱添加量为十分之一,烘烤之后食用。
Claims (6)
1.一种香蕉芥末果酱的制备方法,其特征在于:该方法具体步骤如下:
(1)挑选香蕉,去皮后进行打浆处理,并做好护色处理,得到香蕉浆;
(2)将芥末成熟种子碾磨成芥末粉待用;
(3)稳定剂和增稠剂进行预处理,其中,增稠剂用2-6倍的冷水分散,稳定剂先用3-5倍的白砂糖分散好,然后溶解待用; 增稠剂为变性淀粉,添加量稳定剂为果胶和黄原胶,其中黄原胶与果胶的质量比为1:3-5;
先将白砂糖、果葡糖浆和纯净水投入熬煮罐中,预热熬煮至白砂糖溶解,加入处理好的香蕉浆和芥末粉,投入溶解好的胶体,待搅拌均匀然后投入分散好的稳定剂、增稠剂,边搅拌边加热,保持90-100℃5-10分钟,期间加入柠檬酸、待糖度和酸度符合要求,关蒸汽准备灌装;得到香蕉芥末果酱;其中,白砂糖添加量15-20%,果葡糖浆添加量15-20%,纯净水添加量5-10%,香蕉浆添加量40-50%,芥末粉添加量5-10%,柠檬酸添加量0.1-1%,稳定剂添加量3-6%,增稠剂添加量3-5%,总量为100%。
2.根据权利要求1所述的香蕉芥末果酱的制备方法,其特征在于:步骤(4)中,灌装选择无菌灌装或者进行二次杀菌,二次杀菌条件为95度10min;冷却方式为自然冷却或者水浴冷却。
3.根据权利要求1所述的香蕉芥末果酱的制备方法,其特征在于:步骤(1)中,香蕉打浆处理后过胶体磨,粒度要求为5目;添加1%的异抗坏血酸钠做为护色剂。
4.根据权利要求1所述的香蕉芥末果酱的制备方法,其特征在于:变性淀粉为羟丙基二淀粉磷酸酯。
5.根据权利要求1所述的香蕉芥末果酱的制备方法,其特征在于:在步骤(4)中,加入香精、色素;香精添加量0.1-1‰,色素为柠檬黄和亮蓝,添加量均为0.01-0.5‰。
6.一种权利要求1所述的香蕉芥末果酱的制备方法得到的香蕉芥末果酱在烘焙、餐饮中的应用。
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CN103815222A (zh) * | 2014-03-17 | 2014-05-28 | 江苏华桑食品科技有限公司 | 一种利用美拉德反应制作榴莲果酱的方法 |
CN104799135A (zh) * | 2014-01-28 | 2015-07-29 | 内蒙古伊利实业集团股份有限公司 | 一种低粘度果酱及其制备方法 |
CN104970318A (zh) * | 2015-07-24 | 2015-10-14 | 江苏华桑食品科技有限公司 | 一种利用糙米酵素和大豆多糖制备香蕉夹心馅的方法 |
CN107149136A (zh) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | 一种甜辣酱及其制备方法 |
CN107712842A (zh) * | 2017-12-01 | 2018-02-23 | 江苏华桑食品科技有限公司 | 一种天然刺槐槐花花酱的制备方法 |
CN113892613A (zh) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业(天津)有限公司 | 一种玫珑蜜瓜果酱及其制备方法 |
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