CN103734569A - 一种山楂酱及其制备方法 - Google Patents
一种山楂酱及其制备方法 Download PDFInfo
- Publication number
- CN103734569A CN103734569A CN201310727523.1A CN201310727523A CN103734569A CN 103734569 A CN103734569 A CN 103734569A CN 201310727523 A CN201310727523 A CN 201310727523A CN 103734569 A CN103734569 A CN 103734569A
- Authority
- CN
- China
- Prior art keywords
- parts
- haw pulp
- hawthorn
- pulp
- preparation
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 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 35
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000009923 sugaring Methods 0.000 claims abstract description 8
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229960001484 edetic acid Drugs 0.000 claims abstract description 3
- 241001092040 Crataegus Species 0.000 claims description 50
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 49
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 49
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 49
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 49
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 49
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 49
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 49
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 49
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 49
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 49
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 20
- 235000015165 citric acid Nutrition 0.000 claims description 18
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 18
- 235000013824 polyphenols Nutrition 0.000 claims description 18
- FRTNIYVUDIHXPG-UHFFFAOYSA-N acetic acid;ethane-1,2-diamine Chemical class CC(O)=O.CC(O)=O.CC(O)=O.CC(O)=O.NCCN FRTNIYVUDIHXPG-UHFFFAOYSA-N 0.000 claims description 16
- 241000238631 Hexapoda Species 0.000 claims description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 14
- 239000004575 stone Substances 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 14
- 239000003643 water by type Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 241001164374 Calyx Species 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 229910052742 iron Inorganic materials 0.000 claims description 7
- 239000002932 luster Substances 0.000 claims description 7
- 238000013138 pruning Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000008446 instant noodles Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 150000001841 cholesterols Chemical class 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000001624 sedative effect Effects 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000657480 Crataegus pinnatifida Species 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 3
- 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 3
- 235000008440 Crataegus cuneata Nutrition 0.000 description 2
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- QOLIPNRNLBQTAU-UHFFFAOYSA-N flavan Chemical compound C1CC2=CC=CC=C2OC1C1=CC=CC=C1 QOLIPNRNLBQTAU-UHFFFAOYSA-N 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- -1 triterpenes olefin Chemical class 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010029333 Neurosis Diseases 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000004081 cilia Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- XHCADAYNFIFUHF-TVKJYDDYSA-N esculin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC2=C1OC(=O)C=C2 XHCADAYNFIFUHF-TVKJYDDYSA-N 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000005829 trimerization reaction Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开一种山楂酱及其制备方法,所述山楂酱由以下原料组成:山楂、软化水、乙二胺四乙酸、白砂糖、柠檬酸、茶多酚。其制备方法为:原料的选择;去萼片、果梗和核;软化、打浆;护色;加糖、浓缩;调节酸度;装瓶,并密封检查;杀菌冷却。本发明的特点是:本产品呈红色或红褐色,均匀一致,气味芳香、酸甜可口,风味独特,具有山楂应有的风味,无异味、杂质;特别适合中国消费者的口味,可单独食用,也可作为面包、糕点、方便面等食品辅料;具有防治心血管疾病、降低血压和胆固醇、软化血管及利尿和镇静作用等保健功能;不添加任何色素,完好地保存了山楂原有色彩及营养成分,老少皆宜。
Description
技术领域
本发明属于一种果酱加工领域,具体涉及一种山楂酱及其制备方法。
背景技术
山楂,拉丁学名Crataegus pinnatifida;别称:山里果,山里红,酸里红,山里红果,酸枣,红果,红果子;二名法命名:Fructus Crataegi Pinnatifidae;属于蔷薇科山楂属。山楂有重要的药用价值,自古以来,就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用,性微温,味酸甘,入脾、胃、肝经,有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等,均有疗效。它有消积肉食、散淤、止血、防暑、提神等作用。由于山楂富含多种有机酸,能保持山楂中的维生素C,即使在加热的情况下,也不致被破坏,所以,制成山楂酱等制品后,维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分),能舒张血管、加强和调节心肌,增大心室和心运动振幅及冠状动脉血流量,降低血清胆固醇和降低血压;此外,山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用;山植还含有槲皮苷,它有扩张血管、促进气管纤毛运动、排痰平喘之功能,故山楂是防治心血管病的理想保健食品和有较好疗效的食品,近来应用于高血压、高血脂、冠心病等的防治,均有较好效果。可见山楂山楂及其制品自古以来一直被人们的青睐,有着广泛的市场前景。
目前,市场上的山楂酱大多已经失去山楂原有颜色,或者加热过程中使得山楂酱颜色变暗,失去山楂原有紫红或鲜红,有的或者添加色素进行调整,使得山楂原有风味失去,且不利于健康。
发明内容
本发明的目的在于提供一种山楂酱及其制备方法,本发明生产过程中不添加任何色素,也使得本产品有着山楂原有鲜红、***,且山楂风味不失,均匀一致,气味芳香、酸甜可口。
本发明山楂酱的技术方案是这样实现的:一种山楂酱,以重量份计,其组份为:山楂850~950份、软化水400~450份、乙二胺四乙酸12~21份、白砂糖1200~1300份、柠檬酸30~45份、茶多酚7~11份。
而且,所述山楂酱的重量份优选为:山楂880~910份、软化水420~430份、乙二胺四乙酸15~18份、白砂糖1230~1260份、柠檬酸35~40份、茶多酚8~10份。
所述山楂酱的最佳重量份为:山楂900份、软化水425份、乙二胺四乙酸17份、白砂糖1245份、柠檬酸38份、茶多酚9份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态20~30min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸,静置60~90min;
(5)加糖、浓缩:将白砂糖配成75%的糖液并过滤,然后将糖和山楂桨混合入锅,加热浓缩,达到标准后出锅;
(6)加入柠檬酸,调节山楂酱PH值至5.8~6.5,再加入茶多酚,混合均匀;
(7)当山楂酱温度下降到85~95℃时,装瓶并封口,并进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌10~20min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
步骤(5)中也可用双层锅,加热时其蒸汽压力保持245千帕,浓缩过程中要不断搅拌。
步骤(5)中也可直接用普通不锈钢锅,迅速加热熬煮,并不断搅拌。
步骤(5)中白糖分三次加入锅中浓缩。
步骤(5)中所诉标准是指山楂酱浓缩后总糖含量不低于50%,可溶性固形物含量不低于60%。
步骤(7)中装瓶不可过满,要留2~5mm空隙。
与现有技术相比,本发明具有以下优点:本产品呈红色或红褐色,均匀一致,气味芳香、酸甜可口,风味独特,具有山楂应有的风味,无异味、杂质;特别适合中国消费者的口味,可单独食用,也可作为面包、糕点、方便面等食品辅料;具有防治心血管疾病、降低血压和胆固醇、软化血管及利尿和镇静作用等保健功能;不添加任何色素,完好地保存了山楂原有色彩及营养成分,老少皆宜。
具体实施方式
实施例1
一种山楂酱,以重量份计,其组份为:山楂850份、软化水400份、乙二胺四乙酸12份、白砂糖1200份、柠檬酸30份、茶多酚7份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实850份,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态20min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸12份,静置60min;
(5)加糖、浓缩:将白砂糖1200份配成75%的糖液并过滤,将山楂酱放入普通不锈钢锅中,迅速加热浓缩,并不断搅拌,糖分三次加入;当山楂酱浓缩后总糖含量为50%,可溶性固形物含量为60%时出锅;
(6)加入柠檬酸,调节山楂酱PH值至5.8,再加入茶多酚7份,混合均匀;
(7)当山楂酱温度下降到85℃时,装瓶并封口,装瓶不可过满,要留2mm空隙,然后进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌10min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
实施例2
一种山楂酱,以重量份计,其组份为:山楂950份、软化水450份、乙二胺四乙酸21份、白砂糖1300份、柠檬酸45份、茶多酚11份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实950份,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态30min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸21份,静置90min;
(5)加糖、浓缩:将白砂糖1300份配成75%的糖液并过滤,将山楂酱放入双层锅中,加热时其蒸汽压力保持245千帕,加热过程中要不断搅拌,糖分三次加入;当山楂酱浓缩后总糖含量为55%,可溶性固形物含量为65%时出锅;
(6)加入柠檬酸,调节山楂酱PH值至6.5,再加入茶多酚11份,混合均匀;
(7)当山楂酱温度下降到95℃时,装瓶并封口,装瓶不可过满,要留5mm空隙,然后进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌20min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
实施例3
一种山楂酱,以重量份计,其组份为:山楂880份、软化水420份、乙二胺四乙酸15份、白砂糖1230份、柠檬酸35份、茶多酚8份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实880份,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态22min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸15份,静置70min;
(5)加糖、浓缩:将白砂糖1230份配成75%的糖液并过滤,将山楂酱放入普通不锈钢锅中,迅速加热浓缩,并不断搅拌,糖分三次加入;当山楂酱浓缩后总糖含量为52%,可溶性固形物含量为62%时出锅;
(6)加入柠檬酸,调节山楂酱PH值至6.0,再加入茶多酚8份,混合均匀;
(7)当山楂酱温度下降到88℃时,装瓶并封口,装瓶不可过满,要留3mm空隙,然后进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌13min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
实施例4
一种山楂酱,以重量份计,其组份为:山楂910份、软化水430份、乙二胺四乙酸18份、白砂糖1260份、柠檬酸40份、茶多酚10份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实910份,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态28min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸18份,静置80min;
(5)加糖、浓缩:将白砂糖1260份配成75%的糖液并过滤,将山楂酱放入双层锅中,加热时其蒸汽压力保持245千帕,加热过程中要不断搅拌,糖分三次加入;当山楂酱浓缩后总糖含量为54%,可溶性固形物含量为64%时出锅;
(6)加入柠檬酸,调节山楂酱PH值至6.3,再加入茶多酚10份,混合均匀;
(7)当山楂酱温度下降到92℃时,装瓶并封口,装瓶不可过满,要留4mm空隙,然后进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌17min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
实施例5
一种山楂酱,以重量份计,其组份为:山楂900份、软化水425份、乙二胺四乙酸17份、白砂糖1245份、柠檬酸38份、茶多酚9份。
上述的山楂酱是通过以下步骤来实现的:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实900份,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态25min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸7份,静置75min;
(5)加糖、浓缩:将白砂糖1245份配成75%的糖液并过滤,将山楂酱放入普通不锈钢锅中,迅速加热浓缩,并不断搅拌,糖分三次加入;当山楂酱浓缩后总糖含量为53%,可溶性固形物含量为63%时出锅;
(6)加入柠檬酸,调节山楂酱PH值至6.1,再加入茶多酚9份,混合均匀;
(7)当山楂酱温度下降到90℃时,装瓶并封口,装瓶不可过满,要留3mm空隙,然后进行密封检查;
(8)杀菌冷却:封盖后可在100℃下杀菌15min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
需要理解到的是:以上所述仅是本发明的优选实施方式,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种山楂酱,其特征在于,以重量份计,其组份为:山楂850~950份、软化水400~450份、乙二胺四乙酸12~21份、白砂糖1200~1300份、柠檬酸30~45份、茶多酚7~11份。
2.如权利要求1所述的山楂酱,其特征在于,所述组份的重量份为:山楂880~910份、软化水420~430份、乙二胺四乙酸15~18份、白砂糖1230~1260份、柠檬酸35~40份、茶多酚8~10份。
3.如权利要求2所述的山楂酱,其特征在于,所述组份的重量份为:山楂900份、软化水425份、乙二胺四乙酸17份、白砂糖1245份、柠檬酸38份、茶多酚9份。
4.权利要求1~3任意所述的山楂酱的制备方法,其特征在于,包括以下步骤:
(1)原料的选择:选择充分成熟、色泽好、无害虫、无虫蛀的山楂果实,用清水清洗干净,并除去果实中夹带的杂物;
(2)去萼片、果梗和核:削去果梗萼片,从萼洼片用除核器顶出果核,,然后用清水冲洗1次,除去果肉中残留的果核;
(3)软化、打浆:按山楂与软化水1:0.5的比例,称取果肉和水置于锅中,加热煮沸,然后保持微沸状态20~30min,然后将山楂和软化水一起倒入打浆机中打浆,制得山楂桨;
(4)山楂酱中加入乙二胺四乙酸,静置60~90min;
(5)加糖、浓缩:将白砂糖配成75%的糖液并过滤,然后将糖和山楂桨混合入锅,加热浓缩,达到标准后出锅;
(6)加入柠檬酸,调节山楂酱PH值至5.8~6.5,再加入茶多酚,混合均匀;
(7)当山楂酱温度下降到85~95℃时,装瓶并封口,并进行密封检查;
(8)杀菌冷却:封盖后可在100下℃杀菌10~20min,杀菌后分三段冷却至37℃,检查,铁标签,装箱入库。
5.如权利要求4所述的山楂酱的制备方法,其特征在于,步骤(5)中也可用双层锅,加热时其蒸汽压力保持245千帕,浓缩过程中要不断搅拌。
6.如权利要求4所述的山楂酱的制备方法,其特征在于,步骤(5)中也可直接用普通不锈钢锅,迅速加热熬煮,并不断搅拌。
7.如权利要求4所述的山楂酱的制备方法,其特征在于,步骤(5)中白糖分三次加入锅中浓缩。
8.如权利要求4所述的山楂酱的制备方法,其特征在于,步骤(5)中所诉标准是指山楂酱浓缩后总糖含量不低于50%,可溶性固形物含量不低于60%。
9.如权利要求4所述的山楂酱的制备方法,其特征在于,步骤(7)中装瓶不可过满,要留2~5mm空隙。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310727523.1A CN103734569A (zh) | 2013-12-24 | 2013-12-24 | 一种山楂酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310727523.1A CN103734569A (zh) | 2013-12-24 | 2013-12-24 | 一种山楂酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103734569A true CN103734569A (zh) | 2014-04-23 |
Family
ID=50491706
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310727523.1A Pending CN103734569A (zh) | 2013-12-24 | 2013-12-24 | 一种山楂酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103734569A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104082642A (zh) * | 2014-06-27 | 2014-10-08 | 谈茁 | 一种山楂酱的制作方法 |
CN105341827A (zh) * | 2015-11-04 | 2016-02-24 | 石瑞 | 山楂果酱及其制作方法 |
CN106722590A (zh) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | 一种大果山楂甜酱及其制备方法 |
CN112741293A (zh) * | 2019-10-29 | 2021-05-04 | 姚舜 | 一种南瓜山楂酱的制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006819A (zh) * | 2007-02-05 | 2007-08-01 | 曲清波 | 果糕的生产方法 |
-
2013
- 2013-12-24 CN CN201310727523.1A patent/CN103734569A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006819A (zh) * | 2007-02-05 | 2007-08-01 | 曲清波 | 果糕的生产方法 |
Non-Patent Citations (3)
Title |
---|
李彦萍: "山楂酱加工技术", 《西北园艺》 * |
段杉 等: "茶多酚在抑制板栗褐变中的应用", 《中国食品添加剂》 * |
高愿军 等: "山楂加工中还原型VC和氧化型VC含量变化的研究", 《中国农业科学》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104082642A (zh) * | 2014-06-27 | 2014-10-08 | 谈茁 | 一种山楂酱的制作方法 |
CN105341827A (zh) * | 2015-11-04 | 2016-02-24 | 石瑞 | 山楂果酱及其制作方法 |
CN106722590A (zh) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | 一种大果山楂甜酱及其制备方法 |
CN112741293A (zh) * | 2019-10-29 | 2021-05-04 | 姚舜 | 一种南瓜山楂酱的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104263588B (zh) | 一种以山楂果、山楂叶为原料制备山楂酒的方法 | |
CN103525660B (zh) | 黄秋葵糯米酒及其制备方法 | |
CN102599448A (zh) | 莲藕糕及莲藕羹的制作方法 | |
CN105795378A (zh) | 一种保健海鳗的加工方法 | |
CN107006748A (zh) | 一种玫瑰苏打水及其生产方法 | |
CN104305153A (zh) | 一种香甜红枣银鱼酱及其制备方法 | |
CN103734569A (zh) | 一种山楂酱及其制备方法 | |
KR101796770B1 (ko) | 꾸지뽕 열매를 이용한 식초음료 제조방법 | |
CN105062862B (zh) | 一种黄秋葵醋的制备方法 | |
CN102150912B (zh) | 一种地黄天门冬饮品及其制备方法 | |
CN107006817A (zh) | 一种橙皮猕猴桃复合果酱的制作方法 | |
CN109234107A (zh) | 一种米酒的加工工艺 | |
CN103948128A (zh) | 金银花-甜柿复合醋饮及其制备方法 | |
CN104099232A (zh) | 一种防治老年斑保健醋的制备方法 | |
CN105767420A (zh) | 一种橙香山药糕 | |
CN104073401A (zh) | 一种枇杷海苔米酒 | |
CN104322787A (zh) | 止渴生津保健茶及其制备方法 | |
CN103610163B (zh) | 一种功能性复合枣酪饮料及其制备方法 | |
CN108753539A (zh) | 一种金花茶植物保健果酒配方及制作工艺 | |
CN106259907A (zh) | 一种开胃山药酸奶汁及其制备方法 | |
CN107183422A (zh) | 一种百合饮料的制备方法 | |
CN105747045A (zh) | 可解酒保肝的葛根蜂蜜饮料 | |
CN106472744A (zh) | 一种玫瑰姜枣通经专用饮料及其制备方法 | |
CN105942382A (zh) | 一种菠萝果酱 | |
CN104509865A (zh) | 一种营养栗子保健粉的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |