CN107259051A - 一种蓝莓凉果的配方及制备方法 - Google Patents
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Abstract
本发明涉及一种蓝莓凉果的配方及制备方法，配料由以下重量份数的原料制成：蓝莓鲜果101000‑99000份、食盐3200‑2800份、蔗糖26500‑25500份、生石灰320‑280份、甘草3200‑2800份、肉桂220‑180份。将鲜果预处理并进行糖汁熬制，煮沸30‑60min后，开始一次腌渍，腌渍12‑36h后沥干蓝莓果。将其在40‑70℃进行一次烘干后再进行二次腌渍，将蔗糖含量调至30‑80％后放入蓝莓果，腌渍36‑60h后在40‑70℃条件下二次烘干至果表面不粘手为宜，即为蓝莓凉果。将蓝莓鲜果与其它药食兼用的材料按照工艺和配料进行生产的蓝莓凉果，能够使此产品具有更高的营养药用价值。
Description
技术领域
本发明涉及一种蓝莓凉果的配方及制备方法，属于食品工程技术领域。
背景技术
蓝莓属杜鹃花科，越橘属植物。起源于北美，多年生灌木小浆果果树。因果实呈蓝色，故称为蓝莓。
蓝莓果实平均重0.5～2.5g，最大重5g，果实色泽美丽、悦目、蓝色并被一层白色果粉，果肉细腻，种子极小，可食率为100％，具清淡芳香，甜酸适口，为一鲜食佳品。蓝莓果实中除了常规的糖、酸和维生素C外，还富含维生素E、维生素A、维生素B、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的K、Fe、Zn、Ca等矿质元素。根据吉林农业大学小浆果研究所对国外引种的14个蓝莓品种分析，果实中花青苷色素含量高达163mg/100g，是其它水果如苹果、葡萄的几倍甚至几十倍。总氨基酸含量0.254％，比氨基酸含量丰富的山楂还高。
蓝莓果实中含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能，营养成分高。其中，由于蓝莓富含花青素，具有活化视网膜功效，可以强化视力，防止眼球疲劳而备受注目。也是世界粮农组织推荐的五大健康水果之一。并且据美国、日本、欧洲科学家研究，经常食用蓝莓制品，还可明显地增强视力，消除眼睛疲劳。医学临床报告也显示，蓝莓中的花青素可以促进视网膜细胞中的视紫质再生，预防近视，增进视力。
广式凉果产业始于唐宋时期，已逾千载。广式凉果取材于潮州盛产的瓜果，瓜果经腌制、糖(蜜)熬煮式浸渍、干燥，制成后“留原瓜之味而更甜香，保原果之形而更精美”。潮安县庵埠镇的凉果加工历史，也逾百年。早在1937年，庵埠已有凉果加工小作坊10多家，年产凉果200多吨。当时，庵埠凉果不仅名扬上海、苏州、南京、广州等城市，更漂洋过海到达泰国、新加坡、马来西亚、印度等地。
不同的原料制成的凉果具有不同的药用价值，因为蓝莓还可以治疗一般的伤风感冒、咽喉疼痛以及腹泻等症，所以蓝莓是一种优良的凉果制备原料。
发明内容
本发明的目的是针对上述情况而提供一种蓝莓凉果的配方及制备方法。
制备方法：1、配料：蓝莓鲜果100000g、食盐3000g、蔗糖26000g、生石灰300g、甘草3000g、肉桂200g。2、按工艺和配料要求：(1)鲜果预处理：准确称取蓝莓鲜果、食盐、生石灰置于洁净不锈钢容器内，盐渍48h后，分离出鲜果，纯净水喷淋30s，沥干备用。(2)糖汁熬制：将蔗糖、甘草、肉桂加入到50L纯净水中，煮沸45min，平均分为2份。(3)一次腌渍：取其中1份糖汁，趁热加入到沥干后的蓝莓果中，轻轻混合均匀，腌渍24h后，沥干蓝莓果。(4)一次烘干：将蓝莓果放入烘干箱内，60℃烘干至原重量的1/2。(5)二次腌渍：向另一份糖汁中加入适量蔗糖，将其蔗糖含量调至60％后，加入到将烘干后的蓝莓果中，腌渍48h。(6)二次烘干：将二次腌渍后的蓝莓果沥干，放入烘干箱中，60℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。(7)包装：分装定量蓝莓凉果进行包装。(8)灭菌：采用巴氏灭菌。
本发明优点是：1、目前在国内生产凉果原料种类调查中，还未曾出现采用蓝莓鲜果制作凉果的先例，本发明是国内首创。2、蓝莓果实中含有丰富的营养成分，它不仅具有良好的营养保健作用，还具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫等功能。将蓝莓鲜果与其它药食兼用的材料按照工艺和配料进行生产，能够使此产品具有更高的药用价值。3、此发明是一种新的蓝莓深加工技术，解决了鲜果保存时间短、易腐烂、能够让人们在食用蓝莓果时不受季节影响，在丰富了口感的同时也达到了很好的药用保健效果。
具体实施方式
一种蓝莓凉果的配方及制备方法，其特征在于蓝莓鲜果100000g、食盐3000g、蔗糖26000g、生石灰300g、甘草3000g、肉桂200g。每100g蓝莓凉果中含食盐≥3g、蔗糖≥26g、生石灰≥0.3g、甘草≥3g、肉桂≥0.2g。制备流程：(1)准确称取蓝莓鲜果、食盐、生石灰置于洁净不锈钢容器内，盐渍48h后，分离出鲜果，纯净水喷淋30s，沥干备用。(2)进行糖汁熬制：将蔗糖、甘草、肉桂加入到50L纯净水中，煮沸45min，平均分为2份。(3)一次腌渍：取其中1份糖汁，趁热加入到沥干后的蓝莓果中，轻轻混合均匀，腌渍24h后，沥干蓝莓果。(4)一次烘干：将蓝莓果放入烘干箱内，60℃烘干至原重量的1/2。(5)二次腌渍：向另一份糖汁中加入适量蔗糖，将其蔗糖含量调至60％后，加入到将烘干后的蓝莓果中，腌渍48h。(6)二次烘干：将二次腌渍后的蓝莓果沥干，放入烘干箱中，60℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。(7)包装：分装定量蓝莓凉果进行包装。(8)灭菌：采用巴氏灭菌。
Claims (4)
1.一种蓝莓凉果的配方及制备方法，其特征在于配料由以下重量份数的原料制成：蓝莓鲜果101000-99000份、食盐3200-2800份、蔗糖26500-25500份、生石灰320-280份、甘草3200-2800份、肉桂220-180份。制备流程：将鲜果预处理并进行糖汁熬制：煮沸30-60min后，开始一次腌渍，腌渍12-36h后沥干蓝莓果。将蓝莓果放入烘干箱内一次烘干，40-70℃烘干后再进行二次腌渍，向其它糖汁中加入适量蔗糖，将其蔗糖含量调至30-80％后，加入到将烘干后的蓝莓果中腌渍36-60h。再开始二次烘干，将二次腌渍后的蓝莓果沥干放入烘干箱中，40-70℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。将制作好的蓝莓凉果进行定量包装，并采用巴氏灭菌。
2.按照权利要求1所述的一种蓝莓凉果的配方及制备方法，其特征在于配料由以下重量份数的原料制成：蓝莓鲜果100000份、食盐3000份、蔗糖26000份、生石灰300份、甘草3000份、肉桂200份。制备流程：将鲜果预处理并进行糖汁熬制，煮沸45min后，开始一次腌渍，腌渍24h后沥干蓝莓果。将蓝莓果放入烘干箱内一次烘干，60℃烘干后再进行二次腌渍，向其它糖汁中加入适量蔗糖，将其蔗糖含量调至60％后，加入到将烘干后的蓝莓果中腌渍48h。再开始二次烘干，将二次腌渍后的蓝莓果沥干放入烘干箱中，60℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。将制作好的蓝莓凉果进行定量包装，并采用巴氏灭菌。
3.按照权利要求1或2所述的一种蓝莓凉果的配方及制备方法，其特征在于配料由以下重量份数的原料制成：蓝莓鲜果100000g、食盐3000g、蔗糖26000g、生石灰300g、甘草3000g、肉桂200g。制备流程：将鲜果预处理并进行糖汁熬制：煮沸45min后，开始一次腌渍，腌渍24h后沥干蓝莓果。将蓝莓果放入烘干箱内一次烘干，60℃烘干后再进行二次腌渍，向其它糖汁中加入适量蔗糖，将其蔗糖含量调至60％后，加入到将烘干后的蓝莓果中腌渍48h。再开始二次烘干，将二次腌渍后的蓝莓果沥干放入烘干箱中，60℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。将制作好的蓝莓凉果进行定量包装，并采用巴氏灭菌。
4.按照权利要求3所述一种蓝莓凉果的配方及制备方法，其特征在于蓝莓鲜果100000g、食盐3000g、蔗糖26000g、生石灰300g、甘草3000g、肉桂200g。每100g蓝莓凉果中含食盐≥3g、蔗糖≥26g、生石灰≥0.3g、甘草≥3g、肉桂≥0.2g。制备流程：(1)将鲜果预处理准确称取蓝莓鲜果、食盐、生石灰置于洁不锈钢净容器内，盐渍48h后，分离出鲜果，纯净水喷淋30s，沥干备用。(2)进行糖汁熬制：将蔗糖、甘草、肉桂加入到50L纯净水中，煮沸45min，平均分为2份。(3)一次腌渍：取其中1份糖汁，趁热加入到沥干后的蓝莓果中，轻轻混合均匀，腌渍24h后，沥干蓝莓果。(4)一次烘干：将蓝莓果放入烘干箱内，60℃烘干至原重量的1/2。(5)二次腌渍：向另一份糖汁中加入适量蔗糖，将其蔗糖含量调至60％后，加入到将烘干后的蓝莓果中，腌渍48h。(6)二次烘干：将二次腌渍后的蓝莓果沥干，放入烘干箱中，60℃烘干至蓝莓果表面不粘手为宜，即为蓝莓凉果。(7)包装：分装定量蓝莓凉果进行包装。(8)灭菌：采用巴氏灭菌。
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