CN104187233A - 一种酥瓜果酱及其制备方法 - Google Patents
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Abstract
本发明公开了一种酥瓜果酱及其制备方法,是由酥瓜、芹菜、雪梨、黄皮果、嘉宝果、金丝瓜、草莓粉、荷兰豆、黑加仑、银耳、山楂核粉、欧李、黄桃、椰果、葡萄干、桑葚、雪莲果、玉竹、太子参、刀豆壳、枇杷叶等原料组成。本发明有益效果为:本发明的酥瓜果酱,香甜美味、酸甜适口、口感爽滑,不仅将多种天然食材有机结合,解决了酥瓜美味却不易贮存的问题,而且丰富了营养,适宜佐餐食用,方便快捷。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种酥瓜酱及其制备方法。
背景技术
酥瓜,属于甜瓜中的一种,为安徽省淮南市的特产,因果实酥脆而得名,味甜、皮薄品质好,富含多种维生素。瓜呈羊角形,瓜皮白绿色,瓜肉绿色,瓜瓤桔红色,含汁液量大。含糖量高,嫩瓜无苦味,单瓜重1-2公斤,酥脆可口,清热解暑,是炎夏解暑之佳品。酥瓜果实富含营养,其味酥、脆、香、甜,富含人体每天所需摄取的热量、蛋白质、维生素、矿物质等营养,其果实中还含有大量维生素C和糖类。目前对酥瓜深加工产品开发甚少,基本以原料销售为主,不仅产值低、食用不便,而且不耐贮藏,保质期短,每年有大量的酥瓜由于霉变、腐烂等失去商品价值,造成极大浪费。为改变这一状况,必须开展对甜瓜的深加工研究及产品开发,实现产业化,形成生产、加工、销售一条龙的产业结构。
发明内容
本发明的目的是在于提供一种酥瓜果酱及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:酥瓜果酱由以下重量份的原料组成:酥瓜340-350、芹菜22-23、雪梨50-52、黄皮果28-30、嘉宝果14-15、金丝瓜20-21、草莓粉5-6、荷兰豆17-18、黑加仑25-26、银耳11-12、山楂核粉13-14、欧李24-25、黄桃28-30、椰果42-43、葡萄干20-21、桑葚15-16、雪莲果22-23、玉竹2-3、太子参1-2、刀豆壳3-4、枇杷叶2-3、营养添加剂11-12、水适量。
其中营养添加剂由以下重量份的原料组成:山核桃粉56-58、蔓越莓粉20-22、燕麦粉34-35、亚麻籽粉18-19、牛蒡粉14-15、海带粉7-8、辣椒叶4-5、当归叶2-3、黄连花1-2、罗汉果花5-6、人参叶2-3、褚实子1-2、水适量。
本发明的酥瓜果酱制备过程按以下步骤进行:
(1)玉竹、太子参、刀豆壳、枇杷叶加适量水煎煮2-3次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)雪梨、雪莲果、黄桃取果肉切成小丁,用烘干机烘干后备用;
(3)银耳泡发,酥瓜去瓤,荷兰豆洗净,金丝瓜取瓜丝,一同切碎,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)嘉宝果、黑加仑、黄皮果、欧李取果肉,芹菜洗净,加入其他剩余成分和适量水打磨成浆,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,营养添加剂的制作方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明的有益效果:本发明的酥瓜果酱,香甜美味、酸甜适口、口感爽滑,不仅将多种天然食材有机结合,解决了酥瓜美味却不易贮存的问题,而且丰富了营养,适宜佐餐食用,方便快捷。
具体实施方式
酥瓜果酱,由以下重量份(千克)的原料组成:
酥瓜350、芹菜23、雪梨50、黄皮果28、嘉宝果15、金丝瓜20、草莓粉6、荷兰豆18、黑加仑25、银耳12、山楂核粉14、欧李25、黄桃30、椰果42、葡萄干20、桑葚16、雪莲果22、玉竹2、太子参1、刀豆壳4、枇杷叶3、营养添加剂12、水适量。
其中营养添加剂由以下重量份(千克)的原料组成:山核桃粉56、蔓越莓粉20、燕麦粉35、亚麻籽粉18、牛蒡粉15、海带粉8、辣椒叶5、当归叶2、黄连花1、罗汉果花6、人参叶2、褚实子1、水适量。
制备方法,包括如下步骤:
(1)玉竹、太子参、刀豆壳、枇杷叶加适量水煎煮3次,滤去残渣合并煎煮液,继续加热浓缩20分钟,得到中草药浓缩液;
(2)雪梨、雪莲果、黄桃取果肉切成小丁,用烘干机烘干后备用;
(3)银耳泡发,酥瓜去瓤,荷兰豆洗净,金丝瓜取瓜丝,一同切碎,用步骤(1)所得中草药浓缩液腌制5小时,滤去多余水分,盛入密封容器内隔水蒸40分钟,得调味酱主料;
(4)嘉宝果、黑加仑、黄皮果、欧李取果肉,芹菜洗净,加入其他剩余成分和适量水打磨成浆,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制30分钟,加入步骤(2)中小丁继续加热8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
另外,营养添加剂的制作方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种酥瓜果酱,其特征在于,由以下重量份的原料组成:酥瓜340-350、芹菜22-23、雪梨50-52、黄皮果28-30、嘉宝果14-15、金丝瓜20-21、草莓粉5-6、荷兰豆17-18、黑加仑25-26、银耳11-12、山楂核粉13-14、欧李24-25、黄桃28-30、椰果42-43、葡萄干20-21、桑葚15-16、雪莲果22-23、玉竹2-3、太子参1-2、刀豆壳3-4、枇杷叶2-3、营养添加剂11-12、水适量;其中营养添加剂由下列重量份的原料组成:山核桃粉56-58、蔓越莓粉20-22、燕麦粉34-35、亚麻籽粉18-19、牛蒡粉14-15、海带粉7-8、辣椒叶4-5、当归叶2-3、黄连花1-2、罗汉果花5-6、人参叶2-3、褚实子1-2、水适量;制备方法为:将辣椒叶、当归叶、黄连花、罗汉果花、人参叶、褚实子加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求l所述的酥瓜果酱的制备方法,其特征在于:包括如下步骤:
(1)玉竹、太子参、刀豆壳、枇杷叶加适量水煎煮2-3次,滤去残渣合并煎煮液,继续加热浓缩20-30分钟,得到中草药浓缩液;
(2)雪梨、雪莲果、黄桃取果肉切成小丁,用烘干机烘干后备用;
(3)银耳泡发,酥瓜去瓤,荷兰豆洗净,金丝瓜取瓜丝,一同切碎,用步骤(1)所得中草药浓缩液腌制4-5小时,滤去多余水分,盛入密封容器内隔水蒸30-40分钟,得调味酱主料;
(4)嘉宝果、黑加仑、黄皮果、欧李取果肉,芹菜洗净,加入其他剩余成分和适量水打磨成浆,得混合浓浆;
(5)将步骤(3)调味酱主料、步骤(4)混合浓浆煮熟后小火熬制25-30分钟,加入步骤(2)中小丁继续加热6-8分钟;
(6)将步骤(5)制得的调味酱冷却至室温,灌装密封后杀菌。
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CN105029144A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种椰汁白果酱及其制备方法 |
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CN104886426A (zh) * | 2015-05-16 | 2015-09-09 | 张俊辉 | 一种罗汉果果酱的加工方法 |
CN105029141A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种紫苏桑葚保健果酱及其制备方法 |
CN105029144A (zh) * | 2015-06-10 | 2015-11-11 | 李春燕 | 一种椰汁白果酱及其制备方法 |
CN108244601A (zh) * | 2016-12-28 | 2018-07-06 | 南宁市浩发科技有限公司 | 一种保健杏鲍菇酱 |
CN106805185A (zh) * | 2017-01-19 | 2017-06-09 | 康保县康诺粮油有限公司 | 一种适口亚麻籽酱及其制作方法 |
CN110214916A (zh) * | 2019-06-17 | 2019-09-10 | 佛山科学技术学院 | 一种玫瑰茄复合果酱及其制作方法 |
CN110269240A (zh) * | 2019-07-22 | 2019-09-24 | 安徽厚园食品有限公司 | 一种复合香菇酱的制备方法 |
CN112826060A (zh) * | 2021-01-20 | 2021-05-25 | 腾冲市通三泰农业发展有限公司 | 一种羊奶果果酱及其制备方法 |
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