CN106722607A - 一种桑葚果酱的制备方法 - Google Patents
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Abstract
本发明涉及一种果酱的制备方法,尤其是一种桑葚果酱的制备方法,包括以下步骤:将桑葚果清洗后晾干;粉碎过滤得到桑葚汁;桑葚汁中加入0.5%的维生素C溶液中进行护色处理10min;桑葚汁中加入果胶酶,混合均匀,温度控制为45℃,时间为1‑3小时;向酶处理后的桑葚汁中加入白糖、明胶、山梨酸钾,混合均匀,制得混合料;将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min,酱体可溶性固形物为65%时,停止浓缩;浆液温度下降至85℃时罐装,罐装后立即密封;将装罐后的果酱罐用150℃的蒸汽杀菌15min,低温储藏。该桑葚果酱易于保存、含有丰富的有机酸、氨基酸、维生素、营养价值高、风味芳香、具有醒脑、提神、消除疲劳、生津止渴、增进食欲等作用。
Description
技术领域
本发明涉及一种果酱的制备方法,尤其是一种桑葚果酱的制备方法。
背景技术
桑葚,是桑树的成熟果实,其味甜汁多,是常食的水果之一,成熟的桑葚质油润,酸甜适口,以个大、肉厚、色紫红、糖分足者为佳。桑果古来就是百姓常采用的一种利尿,保健,消暑的鲜果,在《本草纲目》等多种医药典籍中均记载了桑椹性味甘寒,具有补肝益肾、生津润燥、乌发明目等功效,经现代医学设备检测,每100克桑葚(紫、红)的营养成分包括能量48千卡、蛋白质1.6克、脂肪0.4克碳水化合物12.9克、膳食纤维3.3克、维生素A3微克、胡萝卜素20微克、核黄素0.05毫克、维生素E12.78毫克、钙30毫克、磷33毫克、钾32毫克、钠1.9毫克、铁0.3毫克、锌0.25毫克、硒6.5微克、铜0.06毫克、锰0.29毫克。故桑葚有改善皮肤(包括头皮)血液供应,营养肌肤,使皮肤白嫩及乌发等作用,并能延缓衰老;常食桑椹可以明目,缓解眼睛疲劳干涩的症状;桑葚具有免疫促进作用;桑葚对脾脏有增重作用,对溶血性反应有增强作用,可防止人体动脉硬化、骨骼关节硬化,促进新陈代谢;可以促进血红细胞的生长,防止白细胞减少,并对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有辅助功效;同时具有生津止渴、促进消化、帮助排便等作用,适量食用能促进胃液分泌,刺激肠蠕动及解除燥热。每年的三月底四月初,市场就会有一筐筐的桑葚卖,但桑葚上市却只有那短短的二十来天,桑葚不易保存,市场上多有桑葚酒销售,而无纯桑葚果酱销售。
发明内容
为解决上述问题,本发明提供一种将仅采用桑葚果酿造成果酱的一种桑葚果酱的制备方法,具体技术方案为:
一种桑葚果酱的制备方法,包括以下步骤:
(1)挑选成熟、无病虫害的桑葚果,清洗后晾干;
(2)将桑葚果粉碎过滤得到桑葚汁;
(3)桑葚汁中加入0.5%的维生素C溶液中进行护色处理10min;
(4)桑葚汁中加入果胶酶,混合均匀,温度控制为45℃,时间为1-3小时;
(5)向酶处理后的桑葚汁中加入白糖、明胶、山梨酸钾,混合均匀,制得混合料;
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min,酱体可溶性固形物为65%时,停止浓缩;
(7)浆液温度下降至85℃时罐装,罐装后立即密封;
(8)将装罐后的果酱罐放入杀菌箱内,用150℃的蒸汽杀菌15min,然后逐渐冷却,低温储藏。
维生素C溶液,既使果酱色泽稳定,又丰富了果酱的营养成分;
通过果胶酶的酶解,使桑葚果析出更多的营养物质。
与现有技术相比本发明具有以下有益效果:
本发明提供的桑葚果酱易于保存、含有丰富的有机酸、氨基酸、维生素、营养价值高、风味芳香、具有醒脑、提神、消除疲劳、生津止渴、增进食欲等作用。
具体实施方式
现结合实施例做进一步说明。
实施例一
一种桑葚果酱的制备方法,包括以下步骤:
(1)挑选成熟、无病虫害的桑葚果,清洗后晾干;
(2)将桑葚果粉碎过滤得到桑葚汁;
(3)桑葚汁中加入0.5%的维生素C溶液中进行护色处理10min;
(4)桑葚汁中加入0.3g/L果胶酶,混合均匀,温度控制为45℃,时间为1小时;
(5)向酶处理后的桑葚汁中加入5g/L白糖、2g/L明胶、3g/L山梨酸钾,混合均匀,制得混合料;
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min,酱体可溶性固形物为65%时,停止浓缩;
(7)浆液温度下降至85℃时罐装,罐装后立即密封;
(8)将装罐后的果酱罐放入杀菌箱内,用150℃的蒸汽杀菌15min,然后逐渐冷却,低温储藏。
实施例二
一种桑葚果酱的制备方法,包括以下步骤:
(1)挑选成熟、无病虫害的桑葚果,清洗后晾干;
(2)将桑葚果粉碎过滤得到桑葚汁;
(3)桑葚汁中加入0.5%的维生素C溶液中进行护色处理10min;
(4)桑葚汁中加入0.5g/L果胶酶,混合均匀,温度控制为45℃,时间为3小时;
(5)向酶处理后的桑葚汁中加入8g/L白糖、3g/L明胶、5g/L山梨酸钾,混合均匀,制得混合料;
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min,酱体可溶性固形物为65%时,停止浓缩;
(7)浆液温度下降至85℃时罐装,罐装后立即密封;
(8)将装罐后的果酱罐放入杀菌箱内,用150℃的蒸汽杀菌15min,然后逐渐冷却,低温储藏。
Claims (1)
1.一种桑葚果酱的制备方法,其特征在于,包括以下步骤:
(1)挑选成熟、无病虫害的桑葚果,清洗后晾干;
(2)将桑葚果粉碎过滤得到桑葚汁;
(3)桑葚汁中加入0.5%的维生素C溶液中进行护色处理10min;
维生素c溶液,既使果酱色泽稳定,又丰富了果酱的营养成分;
(4)桑葚汁中加入果胶酶,混合均匀,温度控制为45℃,时间为1-3小时;
通过果胶酶的酶解,使桑葚果析出更多的营养物质;
(5)向酶处理后的桑葚汁中加入白糖、明胶、山梨酸钾,混合均匀,制得混合料;
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min,酱体可溶性固形物为65%时,停止浓缩;
(7)浆液温度下降至85℃时罐装,罐装后立即密封;
(8)将装罐后的果酱罐放入杀菌箱内,用150℃的蒸汽杀菌15min,然后逐渐冷却,低温储藏。
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CN107125674A (zh) * | 2017-07-09 | 2017-09-05 | 宇琪 | 一种桑椹果酱的制作方法 |
CN107198186A (zh) * | 2017-07-11 | 2017-09-26 | 宇琪 | 龙眼果酱的加工方法 |
CN108056439A (zh) * | 2017-11-30 | 2018-05-22 | 杨玉祥 | 桑葚糕及其制备方法 |
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CN109619510A (zh) * | 2019-01-30 | 2019-04-16 | 凉山远瞻商贸有限责任公司 | 桑葚膏及其制备方法 |
CN110353268A (zh) * | 2019-07-31 | 2019-10-22 | 新疆智库丝路知识产权大数据中心(有限公司) | 一种采用浓缩提取生产桑葚沙枣花膏的制备方法及其装置 |
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2016
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Cited By (7)
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CN107125674A (zh) * | 2017-07-09 | 2017-09-05 | 宇琪 | 一种桑椹果酱的制作方法 |
CN107198186A (zh) * | 2017-07-11 | 2017-09-26 | 宇琪 | 龙眼果酱的加工方法 |
CN108056439A (zh) * | 2017-11-30 | 2018-05-22 | 杨玉祥 | 桑葚糕及其制备方法 |
CN108056437A (zh) * | 2017-11-30 | 2018-05-22 | 杨玉祥 | 猕猴桃糕及其制备方法 |
CN109619510A (zh) * | 2019-01-30 | 2019-04-16 | 凉山远瞻商贸有限责任公司 | 桑葚膏及其制备方法 |
CN110353268A (zh) * | 2019-07-31 | 2019-10-22 | 新疆智库丝路知识产权大数据中心(有限公司) | 一种采用浓缩提取生产桑葚沙枣花膏的制备方法及其装置 |
CN110897031A (zh) * | 2019-10-30 | 2020-03-24 | 重庆坤承农业科技有限公司 | 一种蜂蜜桑葚干的制作方法 |
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