CN107712842A - 一种天然刺槐槐花花酱的制备方法 - Google Patents
一种天然刺槐槐花花酱的制备方法 Download PDFInfo
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- CN107712842A CN107712842A CN201711248084.0A CN201711248084A CN107712842A CN 107712842 A CN107712842 A CN 107712842A CN 201711248084 A CN201711248084 A CN 201711248084A CN 107712842 A CN107712842 A CN 107712842A
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- honey
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种天然刺槐槐花花酱的制备方法,包括浸泡:天然刺槐槐花和水按质量比1:2‑1:4进行泡制10‑40小时;蜜制:10‑40%浸泡好的刺槐槐花和10%‑40%的白砂糖进行蜜制10‑30小时;制备花酱:将5%‑20%白砂糖、1%‑3%琼脂粉、0.5%‑1%果胶、1%‑3%淀粉3020用水混合,用水量为总百分比的余量,得到混合物;蜜制好后,加入异VC钠0.1%‑1%,升温至50℃,加入混合物,再加入蜂蜜1%‑5%,茶多酚0.1%‑1%,混合,加入柠檬酸调节PH值到3‑5,然后升温到60℃‑80℃,杀菌灭活5‑20分钟,降至常温,得到刺槐槐花花酱。本发明很好的去处花酱中的涩味,保护花酱的颜色,防止花酱褐变。保留了刺槐槐花的香气,口感,具有较高的药用和营养价值。
Description
技术领域
本发明涉及一种花酱的制备方法,具体涉及一种天然刺槐槐花花酱的制备方法。
背景技术
刺槐,又称洋槐,落叶乔木。刺槐花味鲜洁,甜而不腻,具有槐花特有的清香。刺槐花中含有多种维生素,矿物质,刀豆酸,黄酮类等,并具有很高的食用价值。同时还具有清热解毒,凉血润肺,降血压,预防中风的功效。现代药理研究表明,槐花中含有芸香苷,对高血压患者有防止脑血管破裂的功效。并且对吐血、尿血、痔疮出血、风热目赤、高血压病、高脂血症、颈***核、血管硬化、大便带血、糖尿病、视网膜炎、银屑病等有显著疗效;还可以驱虫、治咽炎。槐花能增强毛细血管的抵抗力,减少血管通透性,可使脆性血管恢复弹性的功能,从而降血脂和防止血管硬化。
中医认为其味苦、性微寒,归肝、大肠经;入血敛降,体轻微散;具有凉血止血,清肝泻火的功效;主治肠风便血,痔血,血痢,尿血,血淋,崩漏,吐血,衄血,肝火头痛,目赤肿痛,喉痹,失音,痈疽疮疡。而从西医的角度看,槐花含芦丁(即芸香苷,Rytub)、槲皮素(Quercetin)、鞣质、槐花二醇(sophoradiol)、维生素A等物质(具体可参见下面的含量表)。芦丁能改善毛细血管的功能,保持毛细血管正常的抵抗力,防止因毛细血管脆性过大,渗透性过高引起的出血、高血压、糖尿病,服之可预防出血。
花酱在加工过程中颜色会发生变化,主要是由于其中化学成分的变化。这个变化分为两类:酶褐变和非酶褐变。酶褐变是指参加褐变反应的酶属于氧化酶类。因槐花中中含有单宁物质、绿原酸、酪氨酸等,它们是氧化酶起作用的基质,氧化后生成有色物质,即形成褐变,影响加工品的外观和风味,并破坏维生素 C 等营养物质。
发明内容
为了解决现有技术中存在的缺陷,本发明的目的是提供一种天然刺槐槐花花酱的制备方法,可以很好保留天然刺槐槐花香气,具有非常高的药用价值和营养价值。
为了达到上述目的,本发明通过以下技术方案实现:
一种天然刺槐槐花花酱的制备方法,其特征在于:采用天然刺槐槐花为原料,包括以下步骤:
(1)浸泡:天然刺槐槐花和水按质量比1:2-1:4进行泡制10-40小时;
(2)蜜制:10-40%浸泡好的刺槐槐花和10%-40%的白砂糖进行蜜制10-30小时;
(3)制备花酱:将5%-20%白砂糖、1%-3%琼脂粉、0.5%-1%果胶、1%-3%淀粉3020用水混合,用水量为总百分比的余量,得到混合物;蜜制好后,加入异VC钠0.1%-1%,升温至50℃,加入混合物,再加入蜂蜜1%-5%,茶多酚0.1%-1%,混合,加入柠檬酸调节PH值到3-5,然后升温到60℃-80℃,杀菌灭活5-20分钟,降至常温,得到刺槐槐花花酱。
进一步,所述步骤(1)中:天然刺槐槐花和水按质量比1:2进行泡制,泡制时间为24小时。
所述步骤(2)中:30%的天然刺槐槐花和20%的白沙糖进行蜜制,蜜制时间为24小时。
所述步骤(3)中:采用1%异VC钠为护色剂,调节PH值得柠檬酸也有护色效果,防止褐变。采用1%茶多酚作为天然防腐剂。升温至50℃,加入由32.5%水、10%白砂糖、0.5%琼脂粉、0.5%果胶、2.5%淀粉3020混合得到的混合物,再在加入蜂蜜2%,去除花中残留的涩味。用柠檬酸调节PH=4,然后升温至80℃,灭菌10分钟。
在花酱加工过程中主要依据酶褐变对其进行护色。利用酶褐变原理,选用护色无毒害的护色剂异VC钠和柠檬酸。加入蜂蜜可以去除残留花中的涩味。而且使用果胶,琼脂粉和淀粉3020一起配合使用,可以非常快速的制备出花酱。可以大量节约时间和成本。
本发明具有以下优点:本发明制备的刺槐槐花花酱,具有很高的药用和营养价值。其中我们是用茶多酚为防腐剂,因为茶多酚不仅可以作为防腐剂,而且摄入人体后对人体有很好的生理效应;能清除人体内多余的自由基,能改进血管的渗透性能,增强血管壁,降低血压,防止血糖升高,促进维生素C 的吸收与同化,调节人体内微生物,抑制细菌生长,还有抗癌防龋、抗机体脂质氧化和抗辐射等作用。
本发明可以很好的保留花酱的药用成分和营养成分,具有非常高的药用价值和食用价值,的市场前景广阔。
具体实施方式
下面结合具体实施例对本发明进行详细说明。本发明涉及的百分比皆为质量百分比。
实施例1
(1)浸泡:取天然刺槐槐花100g和水200g,混合浸泡24小时。
( 2 )蜜制:取浸泡好的刺槐槐花30g和20g的白砂糖进行混合均匀,装入瓶中进行蜜制24小时。
(3)制备花酱:蜜制好后,加入异VC钠1g,升温至50℃,加入用50℃34.5g水混合好的10g白砂糖+0.5g琼脂粉+果胶0.5g+淀粉3020 2.5g,在加入蜂蜜2g,茶多酚1g,混合好,加入柠檬酸调节PH值到4.0,然后升温到80℃,杀菌灭活10分钟,然后将至常温,得到刺槐槐花花酱。其很好的保留了刺槐槐花香气,口感良好。
实施例2
(1)浸泡:取天然刺槐槐花100g和水200g,混合浸泡48小时。
( 2 )蜜制:取浸泡好的刺槐槐花30g和30g的白砂糖进行混合均匀,装入瓶中进行蜜制30小时。
(3)制备花酱:蜜制好后,加入异VC钠1g,升温至50℃,加入用50℃35.5g水混合好的淀粉3020 2.5g,在加入蜂蜜2g,茶多酚1g,混合好,加入柠檬酸调节PH值到4.0,然后升温到80℃,杀菌灭活10分钟,然后将至常温,得到刺槐槐花花酱。其很好的保留了刺槐槐花香气,口感良好。
本发明不仅可以很好的去处花酱中的涩味,而且可以很好的保护花酱的颜色,防止花酱褐变。而且非常好的保留了刺槐槐花的香气,口感,尤其是其药用和营养价值。是一种非常健康,绿色无污染的食品。具有非常广阔的市场前景。
Claims (7)
1.一种天然刺槐槐花花酱的制备方法,其特征在于:采用天然刺槐槐花为原料,包括以下步骤:
(1)浸泡:天然刺槐槐花和水按质量比1:2-1:4进行泡制10-40小时;
(2)蜜制:10-40%浸泡好的刺槐槐花和10%-40%的白砂糖进行蜜制10-30小时;
(3)制备花酱:将5%-20%白砂糖、1%-3%琼脂粉、0.5%-1%果胶、1%-3%淀粉3020用水混合,用水量为总百分比的余量,得到混合物;蜜制好后,加入异VC钠0.1%-1%,升温至50℃,加入混合物,再加入蜂蜜1%-5%,茶多酚0.1%-1%,混合,加入柠檬酸调节PH值到3-5,然后升温到60℃-80℃,杀菌灭活5-20分钟,降至常温,得到刺槐槐花花酱。
2.根据权利要求1所述的天然刺槐槐花花酱的制备方法,其特征在于:所述步骤(1)中:天然刺槐槐花和水按质量比1:2进行泡制,泡制时间为24小时。
3.根据权利要求1所述的天然刺槐槐花花酱的制备方法,其特征在于:所述步骤(2)中:30%的天然刺槐槐花和20%的白沙糖进行蜜制,蜜制时间为24小时。
4.根据权利要求1所述的天然槐花槐花花酱的制备方法,其特征在于:所述步骤(3)中:采用1%异VC钠为护色剂,调节PH值得柠檬酸也有护色效果,防止褐变。
5.根据权利要求1所述的天然槐花槐花花酱的制备方法,其特征在于:所述步骤(3)中:采用1%茶多酚作为天然防腐剂。
6.根据权利要求1所述的天然槐花槐花花酱的制备方法,其特征在于:所述步骤(3)中:升温至50℃,加入由32.5%水、10%白砂糖、0.5%琼脂粉、0.5%果胶、2.5%淀粉3020混合得到的混合物,再在加入蜂蜜2%,去除花中残留的涩味。
7.根据权利要求1所述的天然槐花槐花花酱的制备方法,其特征在于:所述步骤(3)中:用柠檬酸调节PH=4,然后升温至80℃,灭菌10分钟。
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