CN106974239A - 一种枸杞果酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品技术领域,尤其涉及一种枸杞果酱。包括以下组分:枸杞,蕨麻,核桃,芝麻,玫瑰花,蜂蜜。枸杞用黄酒浸泡、密封、自然发酵、研磨、过滤、银锅熬制等手段制得枸杞胶液,再配伍蕨麻、核桃、玫瑰花、芝麻和蜂蜜后制得枸杞果酱。本发明一种枸杞果酱及其制备方法,相比现有的同类产品,工艺独特,未添加任何有害添加剂;产品营养价值和补肾益精、养肝明目、益气补血、通血脉功能更加完美,口味更加独特;同时,提高了枸杞及相关辅料资源的利用价值。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种枸杞果酱。
背景技术
当前随着生活节奏的加快和人们对健康的关注,追求健康、快捷、绿色食品的概念传入人们的心中,在这一现象的背后,是当前“亚健康”十分普遍,人们对健康产品和保健产品的需求很大。目前,市场上枸杞果酱类产品都是将枸杞果与配料进行简单的混合加上调节剂后熬制而成,有的会添加添加剂等有害物质。
发明内容
本发明的目的在于提供一种枸杞果酱及其制备方法。
一种枸杞果酱,包括重量百分比计的以下组分:枸杞30~60%,蕨麻10~20%,核桃5~15%,芝麻5~15%,玫瑰花3~15%,蜂蜜3~10%。
本发明所述的枸杞果酱的制备方法是:
(1)枸杞果分拣:枸杞干果剔除病虫果、残果及其他杂质;
(2)发酵:将挑选过的枸杞干果用黄酒浸泡,自然条件密封发酵40~50天;
(3)研磨:发酵过的枸杞研磨,制得枸杞果浆;
(4)过滤:枸杞果浆真空过滤除去果皮、籽和其他杂质;
(5)银锅熬制:过滤后的枸杞果浆置入银锅,60~90℃熬制2~4小时,浓缩至固形物含量50~70%;
(6)灭菌罐装:浓缩后的枸杞果浆经罐装后灭菌,制得枸杞果膏;
(7)混合:浓缩后的枸杞果浆中加入蕨麻、芝麻、核桃、玫瑰花、蜂蜜进行混合;
(8)成型:混合物料置入托盘,干燥至成型,冷却后切块,制得枸杞果糕。
进一步的,所述的发酵过程黄酒的用量为枸杞干果重量的1~1.5倍。
本发明组合物的各组分:
枸杞:枸杞性味甘、平,具有补肾益精、养肝明目、延缓衰老、抗癌、降血糖、降血压、润肺止咳的功效。据分析,枸杞富含人体易吸收的植物多糖,蛋白质,氨基酸,粗脂肪,胡萝卜素,维生素C、B1、B2,钙、磷、铁等人体所需的多种营养物质及矿质元素。
黄酒:黄酒中含有大量糖分、有机酸、氧基酸和各种维生素,具有较高的营养价值。在唐代,我国第一部药典《新修本草》规定了黄酒入药。李时珍在《本草纲目》上说:“诸酒醇醨不同”。具有通血脉,肠胃,润皮肤,养脾气,扶肝,除风下气等治疗作用。由此可知,历来人们用黄酒作酒基制成养生和医用治病的酒,而且说明黄酒与中药药剂有一种天然的糅合因子或亲和性。黄酒是中药膏、丹、丸、散的重要辅助原料。中药处方中常见用黄酒浸泡、烧煮、蒸炙中草药或调制药丸及各种药酒,有多种药需用黄酒作酒基配置。
核桃:性味甘,温。归肾、肺、大肠经,补肾,温肺,润肠。
蕨麻:亦称人参果。含有维生素及镁、锌、钾、钙元素;具有较高的医疗和营养价值,它有着健胃补脾、生津止渴、益气补血的功能,故藏医称其为卓老沙僧,常以其入药。六七月间开花时的全草,还可用来收敛止血,止咳利痰,亦作滋补。蕨麻含有大量的淀粉、蛋白质、脂肪、无机盐和维生素,故长食之,确有人参延年益寿的功效,因此被人们美誉为“人参果”。
芝麻原称胡麻:味甘,性平。能补肝肾,益精血,润肠燥。用于肝肾虚损,精血不足,须发早白,眩晕耳鸣,腰膝酸软,四肢无力;产后血虚,乳汁不足;血虚津亏,肠燥便秘等。
玫瑰花:味辛、甘,性微温。理气解郁,化湿和中,活血散瘀。用于肝胃不和,脘腹疼痛,胸闷呕恶,饮食减少,或腹泻;妇女***,跌打损伤,瘀肿疼痛;血瘀出血,吐血,咯血;痈肿或乳痈初起。
蜂蜜:改善血液的成分、促进心脑和血管功能;保护肝脏,促使肝细胞再生;增强抵抗力;杀菌;促进睡眠;促进胃肠蠕动。
银:有安五脏、安心神、止惊悸、除邪气等保健功效,现代医学认为,银能杀菌消炎,排毒养生,延年益寿,长期使用,可以起到加速新陈代谢、增强抵抗力的作用。用银锅熬制的药,可引药下行。
因此,本发明利用枸杞为主要原料用黄酒浸泡、密封、自然发酵、研磨、过滤、银锅熬制等中医手段制得枸杞胶液,再配伍蕨麻、核桃、玫瑰花、芝麻和蜂蜜后制得枸杞果酱。相比与市场上的同类产品,生产工艺独特,产品营养价值和保健功能更加完美,口味更加独特。
本发明的优点是:
本发明一种枸杞果酱及其制备方法,相比现有的同类产品,工艺独特,未添加任何有害添加剂;产品营养价值和补肾益精、养肝明目、益气补血、通血脉功能更加完美,口味更加独特;同时,提高了枸杞及相关辅料资源的利用价值。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
本实施例枸杞果糕的制备方法是:
分拣无病、无杂质、果粒完整的枸杞果1000g;将挑选过枸杞果用1500g黄酒浸泡后,自然密封发酵50天;发酵过的枸杞研磨,制得枸杞果浆;枸杞果浆真空过滤除去果皮、籽和其他杂质;过滤后的枸杞果浆置入银锅,90℃条件下熬制4小时,浓缩至固形物含量70%;浓缩后取枸杞果浆60g、蕨麻10g、芝麻5g、核桃5g、玫瑰花10g、蜂蜜10g混合熬制;将混合熬制的物料置入托盘,干燥至成型;冷却后切块,制得枸杞果糕。
实施例2
本实施例枸杞果糕的制备方法是:
分拣无病、无杂质、果粒完整的枸杞果1000g;将挑选过枸杞果用1000g黄酒浸泡后,自然密封发酵40天;发酵过的枸杞研磨,制得枸杞果浆;枸杞果浆真空过滤除去果皮、籽和其他杂质;过滤后的枸杞果浆置入银锅,60℃条件下熬制2.5小时,浓缩至固形物含量50%;浓缩后取枸杞果浆30g、蕨麻20g、芝麻15g、核桃15g、玫瑰花15g、蜂蜜5g混合熬制;将混合熬制的物料置入托盘,干燥至成型;冷却后切块,制得枸杞果糕。
实施例3
本实施例枸杞果糕的制备方法是:
分拣无病、无杂质、果粒完整的枸杞果1000g;将挑选过枸杞果用1300g黄酒浸泡后,自然密封发酵43天;发酵过的枸杞研磨,制得枸杞果浆;枸杞果浆真空过滤除去果皮、籽和其他杂质;过滤后的枸杞果浆置入银锅,80℃条件下熬制3.5小时,浓缩至固形物含量60%;浓缩后取枸杞果浆46g、蕨麻18g、芝麻14g、核桃16g、玫瑰花3g、蜂蜜3g混合熬制;将混合熬制的物料置入托盘,干燥至成型;冷却后切块,制得枸杞果糕。
实施例4
本实施例枸杞果膏的制备方法是:
分拣无病、无杂质、果粒完整的枸杞果1000g;将挑选过枸杞果用1400g黄酒浸泡后,自然密封发酵45天;发酵过的枸杞研磨,制得枸杞果浆;枸杞果浆真空过滤除去果皮、籽和其他杂质;过滤后的枸杞果浆置入银锅,85℃条件下熬制3.5小时,浓缩至固形物含量70%;浓缩后的枸杞果浆经罐装后灭菌,制得枸杞果膏。
实施例5
本实施例枸杞果膏的制备方法是:
分拣无病、无杂质、果粒完整的枸杞果1000g;将挑选过枸杞果用1200g黄酒浸泡后,自然密封发酵40天;发酵过的枸杞研磨,制得枸杞果浆;枸杞果浆真空过滤除去果皮、籽和其他杂质;过滤后的枸杞果浆置入银锅,65℃条件下熬制2小时,浓缩至固形物含量55%;浓缩后的枸杞果浆经罐装后灭菌,制得枸杞果膏。
感官评价试验:
本试验主要考察按本发明制备方法制得的一种枸杞果酱在色泽、气味、滋味及口感上的感官评价。
评价内容:根据感官评价原则进行感官鉴别评价试验。以评价本发明方法制备得到的枸杞果酱的感官效果。
评价方法:采用差别度检验法。
评价要求:
环境要求:品评区:感官评价场所根据评价人数分成若干小区,室温:20℃,光源:全白荧光灯;准备区:用于制备样品和分发样品;具备加热、保温设施以及储藏设施、实验桌,排风***;讨论区:用于评价前集中讲解评价要求和评价后结果呈现、讨论和解释。
样品准备:参考实施例1的方法制得的枸杞果糕2批次作为标准品,标记为A1和A2。参考实施例2制得的枸杞果糕2批次;样品标记为B1和B2。参考实施例4制得的枸杞果膏2批次;样品标记为C1和C2。参考实施例5制得的枸杞果膏2批次;样品标记为D1和D2。样品顺序随机处理。区别检验时,尽量保证样品的视觉外观和温度一致。
评价员的选择与筛选:根据带测试样品我们选择评价员10人,评价人员不准抽烟,不准将有异杂味的物品和有气味的化妆品带入评价现场。评价员应保持良好的精神状态。鉴别区保持安静、清洁和空气清新。评价和评分力求客观公正、科学、准确。
感官鉴别评价要求:在室温条件下,用不锈钢匙取样品果酱约20g,置于干燥的白瓷盘上,在lmin内视其酱体有无流散和汁液分泌现象;然后将样品果酱全部倒入白瓷盘中,观察其色泽和有无杂质,品尝滋味。评分标准见表1。
评价过程:根据评价人员的感官鉴别结果,参照评分标准表1对各样品进行打分。其平均值即为样品的最后分值。
感官评价报告:感官评价报告样表见表2。
感官评价汇总见表3。
表1 感官评价评分标准表
表2 感官评价报告样表
表3 感官评价汇总表
评价结论:
结论:对枸杞果酱测试样品进行盲标编号与标准品进行评估产品差别度测试,结果表明,在色泽、组织形态、滋味上差异较大,而在气味和杂质的对比上,差异较小。从数据上显示,通过本发明方法制备的枸杞果酱,在感官上满足了物料本身的品质的要求。
Claims (3)
1.一种枸杞果酱,包括重量百分比计的以下组分:枸杞30~60%,蕨麻10~20%,核桃5~15%,芝麻5~15%,玫瑰花3~15%,蜂蜜3~10%。
2.根据权利要求1所述的一种枸杞果酱,其特征在于:其制备方法包括:
(1)枸杞果分拣:枸杞干果剔除病虫果、残果及其他杂质;
(2)发酵:将挑选过的枸杞干果用黄酒浸泡,自然条件密封发酵40~50天;
(3)研磨:发酵过的枸杞研磨,制得枸杞果浆;
(4)过滤:枸杞果浆真空过滤除去果皮、籽和其他杂质;
(5)银锅熬制:过滤后的枸杞果浆置入银锅,60~90℃熬制2~4小时,浓缩至固形物含量50~70%;
(6)灭菌罐装:浓缩后的枸杞果浆经罐装后灭菌,制得枸杞果膏;
(7)混合:浓缩后的枸杞果浆中加入蕨麻、芝麻、核桃、玫瑰花、蜂蜜进行混合;
(8)成型:混合物料置入托盘,干燥至成型,冷却后切块,制得枸杞果糕。
3.根据权利要求2所述的一种枸杞果酱,其特征在于:黄酒的用量为枸杞干果重量的1~1.5倍。
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