CN105935135A - 一种红枣果酱 - Google Patents
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Abstract
本发明公开了一种红枣果酱,由下列重量份的原料制成:红枣90‑100、水蜜桃40‑50、鲜玉米粒20‑30、海苔10‑12、棉花糖9‑13、胡萝卜40‑50、橘皮13‑17、玫瑰花瓣11‑14、芡实10‑12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。本发明颜色明亮有光泽,酱体细腻均匀,口感细腻柔和,酸甜适口,枣香浓郁,无糖和水析出,无杂质,无异味。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种红枣果酱。
背景技术
果酱是以鲜果为主料,经去皮、除核、护色、灭菌、保味等高科技工艺配方深加工而成,使果酱保持鲜果特有的天然风味,而且经过各种搭配、调整,使其具有香甜宜人、甜酸适口、营养丰富。果酱具有保质期长,易保存等特点,是老少皆宜的食品。
胡萝卜是一种质脆味美、营养丰富的家常蔬菜。中医认为它可以补中气、健胃消食、安五脏,治疗消化不良、久痢、咳嗽、夜盲症等有较好疗效,故被誉为“东方小人参”。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等人体所需的营养成分。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种红枣果酱。
本发明是通过以下技术方案实现的:
一种红枣果酱,由下列重量份的原料制成:红枣90-100、水蜜桃40-50、鲜玉米粒20-30、海苔10-12、棉花糖9-13、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
根据权利要求书1所述红枣果酱,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90-100℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天,捞出胡萝卜丁后放入阳光下晒10-12小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4-5天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将鲜玉米粒研磨成浆,加入棉花糖、海苔混合后边加热边搅拌至棉花糖完全融化,再将红枣蒸熟,去皮去核后再与上述物料混合后搅拌成泥状,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料,备用;
(5)将水蜜桃研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
本发明的优点是:将橘皮经乳酸发酵后可去除橘皮苦涩味并减轻本身精油味道,并且具有淡淡的自然橘皮香味,改善橘皮的风味。用柠檬酸将果酱pH值调整到3以下,在这种高浓度的氢离子环境中,可引起细菌菌体表面蛋白质和核酸水解并破坏其酶类,进而达到抑制细菌活性的目的,即使是细菌袍子在这种低pH 值环境下,也是极不耐热处理的,这样就可以提高加热杀菌的能力。柠檬酸还可以调节口味,使果酱清爽可口。海藻酸钠加人淀粉是为了避免海藻酸钠的腥味,还可以降低成本、提高出品率。海藻酸钠在接近浓缩终点时添加,以防止增稠剂在酸性条件下过分加热分解。果酱出锅后应迅速装罐,使装罐后酱体中心温度不低于80℃。趁热密封,使罐内形成一定的真空度,有利于果酱的保存。果酱浓缩过程中添加维生素C可以降低氧化酶的活性,防止浆体发生变色、产生异味、造成维生素的损失。本发明颜色明亮有光泽,酱体细腻均匀,口感细腻柔和,酸甜适口,枣香浓郁,无糖和水析出,无杂质,无异味。
具体实施方式
一种红枣果酱,由下列重量份的原料制成:红枣90、水蜜桃40、鲜玉米粒20、海苔10、棉花糖9、胡萝卜40、橘皮13、玫瑰花瓣11、芡实10、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
根据权利要求书1所述红枣果酱,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2天,捞出胡萝卜丁后放入阳光下晒10小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将鲜玉米粒研磨成浆,加入棉花糖、海苔混合后边加热边搅拌至棉花糖完全融化,再将红枣蒸熟,去皮去核后再与上述物料混合后搅拌成泥状,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料,备用;
(5)将水蜜桃研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
Claims (2)
1.一种红枣果酱,其特征在于,由下列重量份的原料制成:红枣90-100、水蜜桃40-50、鲜玉米粒20-30、海苔10-12、棉花糖9-13、胡萝卜40-50、橘皮13-17、玫瑰花瓣11-14、芡实10-12、白砂糖、海藻酸钠、柠檬酸、淀粉、维生素C、乳酸菌、水适量。
2.根据权利要求1所述红枣果酱,其特征在于,制备方法的具体步骤如下:
(1)将橘皮清洗后去掉橘络,切成细丝,放入90-100℃水中浸泡5分钟,再将白砂糖放入适量水中加热使之完全融化,再将橘丝捞出后与上述糖水、乳酸菌混合均匀,密封后37℃条件下发酵36小时,得发酵橘皮;
(2)将胡萝卜切成细丁后与适量食盐混合均匀后密封2-3天,捞出胡萝卜丁后放入阳光下晒10-12小时,再加入玫瑰花瓣、白砂糖混合均匀,密封处理4-5天,分离物料与浆液;
(3)将芡实与步骤2分离的浆液混合后文火熬干,再放入烤箱中烤熟,制成粉末,得芡实粉;
(4)将鲜玉米粒研磨成浆,加入棉花糖、海苔混合后边加热边搅拌至棉花糖完全融化,再将红枣蒸熟,去皮去核后再与上述物料混合后搅拌成泥状,再与步骤1的发酵橘皮、步骤2的物料、步骤3的芡实粉混合均匀后熬制成酱料,备用;
(5)将水蜜桃研磨成汁,滤掉沉渣后加入白砂糖混合均匀,加热煮沸熬制成糖液;
(6)将步骤5的热糖液分批次边搅拌边加入步骤4的酱料中,待浓缩接近终点时,加入柠檬酸混合后调至3以下,再将海藻酸钠与淀粉以4:1添加到60℃热水中同时快速搅拌,用小火加热使之完全溶解,再与其他剩余成分放入上述果酱中混合均匀,继续加热浓缩成果酱,出锅后迅速装罐,即可。
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