CN107173770A - 一种银杏营养酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种银杏营养酱及其制备方法,属于食品加工技术领域。该方法由银杏果、核桃、芝麻、枸杞等作为主要原料,各原料重量百分比分别为:银杏果3‑5%、核桃7‑10%、白芝麻8‑12%、枸杞0.5‑1%、冰糖10‑15%、蜂蜜0.5‑2%,余量为净化水;经过原料挑选、原料预处理、调浆均质、调味、灌装杀菌即得。本发明所制得的银杏营养酱营养丰富、风味独特,并且应用范围广,可直接冲调食用,可代替果酱、奶油,炼奶作涂抹料,也可作为原料用于冷饮,糕点,糖果生产中,是一种纯天然高营养的保健食品。
Description
技术领域
本发明涉及一种果酱的制备方法,具体涉及一种银杏营养酱及其制备方法,属于食品加工技术领域。
背景技术
银杏是唯一含萜类化合物银杏内酯的植物。由于银杏果、叶良好的医疗保健作用,自20世纪80年代,银杏的科研和生产步入高潮。世界许多国家都对银杏产品进行了深度的开发,获得了一定的经济和社会效益。我国的银杏树资源占世界资源总量的70%,从20世纪90年代开始,我国银杏的种植和生产有了很大的发展。银杏果,又名白果,内含多种生物活性营养物质,1992年被我国***确定为药食同源食品。近年来,在白果鸡、白果月饼等传统食品的基础上,先后有白果罐头、银杏汁、银杏酒等新兴食品问世。
银杏的食用价值:银杏果营养丰富,具有天然保健作用,长期食用能够防病治病、美容健康、延缓衰老,有延年益寿的功效。
核桃的食用价值:核桃仁含有丰富的蛋白质、脂肪,矿物质和维生素。核桃性温、味甘、无毒,有健胃、补血、润肺、安神等功效。核桃中的磷脂对脑神经有良好的保健作用。核桃油含有不饱和脂肪酸,有防治动脉硬化的功效。核桃中所含的精氨酸、油酸、抗氧化物质等对保护心血管,预防冠心病、中风、老年痴呆等是颇有裨益的。
枸杞的食用价值:枸杞具有补精气不足,养颜,肌肤变白,明目安神等作用。
目前虽然对银杏果加工的报道较多,但除了银杏罐头和银杏汁等,其他工业化的银杏果制品不多,远远没有发挥出银杏果应有的经济价值。银杏食品大多口感较差,苦涩感较重,严重影响了产品的口感,因此有必要发明一种美味营养的银杏酱的制备方法,以综合利用我国丰富的银杏资源,推进银杏产业的发展,还可以满足广大消费者的食用需求,充分发挥银杏树的经济和生态效益,推动农村经济发展。
发明内容
本发明提供了一种银杏营养酱及其制备方法,克服现有技术的不足,采用传统工艺结合现代技术,将银杏加工成营养美味的银杏酱,本发明的银杏酱不仅保留了银杏优异的使用价值,而且去除了银杏固有的苦涩味,美味可口。
技术方案:
本发明是通过以下技术方案实现的:
一种银杏营养酱的原料配方及重量比例为:银杏果3-5%、核桃7-10%、白芝麻8-12%、枸杞0.5-1%、冰糖10-15%、蜂蜜0.5-2%,余量为净化水。
使用上述配方的一种银杏营养酱的制备方法,包括以下步骤:
(1)原料挑选:选择表皮色泽光亮、不霉变,不干心、果肉鲜嫩的银杏果;使用蜂蜜香味较淡的品种;挑选体形饱满的核桃,结实,褶皱少而平滑;
(2)原料预处理:银杏果去毒处理:去壳、去皮后于水中煮沸5-8分钟,再将银杏果中间的绿色胚芽去掉,再煮20分钟。取出将水滤干,将去胚芽银杏果切碎,加至1-2%的银杏脱毒液中浸泡1-2h,浸泡完蒸煮20-25min;冷却,再用清水浸泡1-2h,水洗,取出后进行磨浆,备用;核桃处理:清洗后将核桃仁平铺于烤盘中烤熟,然后倒入搅拌机粉碎成粉,备用;芝麻处理:清洗后用滤网沥干,放进炒锅中炒至水分收干,转小火连续翻炒至芝麻往外溅后关火,冷却并放入搅拌机里粉碎成粉,备用;枸杞处理:将枸杞洗净,打浆备用;
(3)调浆均质:将上述预处理好的银杏果浆、核桃粉、白芝麻粉、枸杞浆倒入锅中,加净化水,用中火煮沸后调至小火熬1小时,熬至黏稠酱状,并将冰糖调成浓度为60-65%的溶液倒入上述混合物锅中,混合均匀,放入均质机中均质,温度为80℃,压力25MPa,得到浓稠状的液体;
(4)调味:上述液体冷却后再加入蜂蜜,搅拌均匀;
(5)灌装杀菌:将浆体定量分装于容器中,密封后置于高压杀菌锅中在温度为121℃下保持30min进行杀菌,减压冷却后取出,即得成品。
更为优选的,在步骤(2)中所述银杏脱毒液为食用级亚硫酸钠水溶液、食品级碳酸钠水溶液、食用级磷酸氢钠水溶液中的一种或几种的混合物。
更为优选的,在步骤(2)中所述银杏果磨浆过程是于磨浆机中边进料边添加净化水进行磨浆,按银杏果1∶1-1∶1.5的比例加入净化水。
更为优选的,在步骤(2)中所述核桃、白芝麻粉碎成粉,粉碎粒度为40目至60目。
更为优选的,在步骤(3)中所述调浆均质过程,均质前混合物的固形物含量为20-30%,总糖含量为10-15%。
本发明的有益效果:本发明制备的产品,通过预处理银杏,将银杏固有的苦涩味去除,提升了银杏酱的口感;通过银杏配以核桃、白芝麻、枸杞、蜂蜜等多种原料制作,不仅保留了原料中的营养物质,还产生了独特的风味并具有良好的保健功效,并且应用范围广,可直接冲调食用,可代替果酱、奶油,炼奶作涂抹料,也可作为原料用于冷饮,糕点,糖果生产中,是一种纯天然高营养的保健食品。
具体实施方式
下面通过具体的实施例对本发明进一步说明,应当指出,对于本领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干变型和改进,这些也应视为属于本发明的保护范围。
实施例1
一种银杏营养酱的原料配方及重量比例为:银杏果3%、核桃10%、白芝麻9%、枸杞1%、冰糖10%、蜂蜜2%,余量为净化水。
使用上述配方的一种银杏营养酱的制备方法,包括以下步骤:
(1)原料挑选:选择表皮色泽光亮、不霉变,不干心、果肉鲜嫩的银杏果;使用蜂蜜香味较淡的品种;挑选体形饱满的核桃,结实,褶皱少而平滑;
(2)原料预处理:银杏果去毒处理:去壳、去皮后于水中煮沸8分钟,再将银杏果中间的绿色胚芽去掉,再煮20分钟。取出将水滤干,将去胚芽银杏果切碎,加至1%的食品级碳酸钠水溶液中浸泡2h,浸泡完蒸煮25min;冷却,再用清水浸泡2h,水洗,取出后按与银杏果1∶1.5的比例加入净化水进行磨浆,备用;核桃处理:清洗后将核桃仁平铺于烤盘中烤熟,然后倒入搅拌机粉碎成粒度为60目粉,备用;芝麻处理:清洗后用滤网沥干,放进炒锅中炒至水分收干,转小火连续翻炒至芝麻往外溅后关火,冷却并放入搅拌机里粉碎成粒度为60目粉,备用;枸杞处理:将枸杞洗净,打浆备用;
(3)调浆均质:将上述预处理好的银杏果浆、核桃粉、白芝麻粉、枸杞浆倒入锅中,加净化水,用中火煮沸后调至小火熬1小时,熬至黏稠酱状,并将冰糖调成浓度为60%的溶液倒入上述混合物锅中,混合均匀,测得混合物的固形物含量在20-30%内,总糖含量为10-15%放入均质机中均质,温度为80℃,压力25MPa,得到浓稠状的液体;
(4)调味:上述液体冷却后再加入蜂蜜,搅拌均匀;
(5)灌装杀菌:将浆体定量分装于容器中,密封后置于高压杀菌锅中在温度为121℃下保持30min进行杀菌,减压冷却后取出,即得成品。
实施例2
一种银杏营养酱的原料配方及重量比例为:银杏果5%、核桃7%、白芝麻8%、枸杞0.5%、冰糖15%、蜂蜜1%,余量为净化水。
使用上述配方的一种银杏营养酱的制备方法,包括以下步骤:
(1)原料挑选:选择表皮色泽光亮、不霉变,不干心、果肉鲜嫩的银杏果;使用蜂蜜香味较淡的品种;挑选体形饱满的核桃,结实,褶皱少而平滑;
(2)原料预处理:银杏果去毒处理:去壳、去皮后于水中煮沸8分钟,再将银杏果中间的绿色胚芽去掉,再煮20分钟。取出将水滤干,将去胚芽银杏果切碎,加至1%的的银杏脱毒液(银杏脱毒液为食用级亚硫酸钠水溶液和食用级磷酸氢钠水溶液按照1∶1重量比混合得到)中浸泡2h,浸泡完蒸煮25min;冷却,再用清水浸泡2h,水洗,取出后按与银杏果1∶1.5的比例加入净化水进行磨浆,备用;核桃处理:清洗后将核桃仁平铺于烤盘中烤熟,然后倒入搅拌机粉碎成粒度为40目粉,备用;芝麻处理:清洗后用滤网沥干,放进炒锅中炒至水分收干,转小火连续翻炒至芝麻往外溅后关火,冷却并放入搅拌机里粉碎成粒度为40目粉,备用;枸杞处理:将枸杞洗净,打浆备用;
(3)调浆均质:将上述预处理好的银杏果浆、核桃粉、白芝麻粉、枸杞浆倒入锅中,加净化水,用中火煮沸后调至小火熬1小时,熬至黏稠酱状,并将冰糖调成浓度为65%的溶液倒入上述混合物锅中,混合均匀,测得混合物的固形物含量在20-30%内,总糖含量为10-15%放入均质机中均质,温度为80℃,压力25MPa,得到浓稠状的液体;
(4)调味:上述液体冷却后再加入蜂蜜,搅拌均匀;
(5)灌装杀菌:将浆体定量分装于容器中,密封后置于高压杀菌锅中在温度为121℃下保持30min进行杀菌,减压冷却后取出,即得成品。
Claims (6)
1.一种银杏营养酱及其制备方法,其特征在于,原料配方及重量比例为:银杏果3-5%、核桃7-10%、白芝麻8-12%、枸杞0.5-1%、冰糖10-15%、蜂蜜0.5-2%,余量为净化水。
2.根据权利要求1所述的一种银杏营养酱及其制备方法,其特征在于,包括以下步骤:
(1)原料挑选:选择表皮色泽光亮、不霉变,不干心、果肉鲜嫩的银杏果;使用蜂蜜香味较淡的品种;挑选体形饱满的核桃,结实,褶皱少而平滑;
(2)原料预处理:银杏果去毒处理:去壳、去皮后于水中煮沸5-8分钟,再将银杏果中间的绿色胚芽去掉,再煮20分钟。取出将水滤干,将去胚芽银杏果切碎,加至1-2%的银杏脱毒液中浸泡1-2h,浸泡完蒸煮20-25min;冷却,再用清水浸泡1-2h,水洗,取出后进行磨浆,备用;核桃处理:清洗后将核桃仁平铺于烤盘中烤熟,然后倒入搅拌机粉碎成粉,备用;芝麻处理:清洗后用滤网沥干,放进炒锅中炒至水分收干,转小火连续翻炒至芝麻往外溅后关火,冷却并放入搅拌机里粉碎成粉,备用;枸杞处理:将枸杞洗净,打浆备用;
(3)调浆均质:将上述预处理好的银杏果浆、核桃粉、白芝麻粉、枸杞浆倒入锅中,加净化水,用中火煮沸后调至小火熬1小时,熬至黏稠酱状,并将冰糖调成浓度为60-65%的溶液倒入上述混合物锅中,混合均匀,放入均质机中均质,温度为80℃,压力25MPa,得到浓稠状的液体;
(4)调味:上述液体冷却后再加入蜂蜜,搅拌均匀;
(5)灌装杀菌:将浆体定量分装于容器中,密封后置于高压杀菌锅中在温度为121℃下保持30min进行杀菌,减压冷却后取出,即得成品。
3.根据权利要求2所述的一种银杏营养酱及其制备方法,其特征在于,在步骤(2)中所述银杏脱毒液为食用级亚硫酸钠水溶液、食品级碳酸钠水溶液、食用级磷酸氢钠水溶液中的一种或几种的混合物。
4.根据权利要求2所述的一种银杏营养酱及其制备方法,其特征在于,在步骤(2)中所述银杏果磨浆过程是于磨浆机中边进料边添加净化水进行磨浆,按银杏果1∶1-1∶1.5的比例加入净化水。
5.根据权利要求2所述的一种银杏营养酱及其制备方法,其特征在于,在步骤(2)中所述核桃、白芝麻粉碎成粉,粉碎粒度为40目至60目。
6.根据权利要求2所述的一种银杏营养酱及其制备方法,其特征在于,在步骤(3)中所述调浆均质过程,均质前混合物的固形物含量在20-30%以内,总糖含量10-15%以内。
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