CN110786485A - 一种茉莉花黑加仑果酱及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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Abstract
本发明公开了一种茉莉花黑加仑果酱及其制备方法，它是由下述重量份数的原料制成的：茉莉花花瓣20‑30份；黑加仑果20‑30份；芦荟10‑15份；高纯果糖浆10‑20份；木糖醇7‑9份；柠檬酸1‑2份；本产品由茉莉花瓣、黑加仑果、芦荟经过科学配伍组合而成，食用方便，包含多种人体所需的维生素，具有止咳化痰、美容养颜、增强免疫力等功效。
Description
技术领域
本发明涉及食品及加工方法技术领域，特别是涉及一种茉莉花黑加仑果酱及其制备方法。
背景技术
随着人们生活水平的不断提高，很多人开始喜欢食用果酱，目前市面上生产较多的果酱有蓝莓果酱、草莓果酱、柠檬果酱、苹果酱等，果酱酸甜可口，开胃生津，很适合与其他食材进行搭配，丰富食物的口感与味道，因此非常受人们的欢迎与喜爱。但是目前市面上的果酱品种比较单一，而且有的商家为了果酱保鲜时间更长、卖相更好，加入大量防腐剂和色素，长期食用对人体不利，因此，开发一种味道新颖独特且不添加过多添加剂的新型果酱成为近年来热议的课题之一。
发明内容
本发明的目的是向市场提供一种不同于现有配方的茉莉花黑加仑果酱，为了实现上述目的，本发明的技术方案是：
一种茉莉花黑加仑果酱，其特征在于：它是由下述重量份数的原料制成的：
茉莉花花瓣 20-30份；
黑加仑果 20-30份；
芦荟 10-15份；
高纯果糖浆10-20份；
木糖醇7-9份；
柠檬酸1-2份；
以上所述一种茉莉花黑加仑果酱的制备方法是：
②按以上重量份数称取优质的黑加仑果，洗净去皮，放入榨汁机中打汁，备用；
③按以上重量份数称取芦荟，去除杂质后用泉水清洗干净，采用芦荟去皮机去皮，将芦荟肉切成0.5厘米*0.5厘米的芦荟丁，放入榨汁机中打汁，备用；
④将步骤茉莉花瓣、步骤②黑加仑果汁、步骤③芦荟汁熬煮成膏状，再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸，用温水化开，然后投入调配罐，搅拌均匀即可；
⑤为了使成品保持稳定状态，需均质2～3次。均质压力25MPa，料液温度控制在70～75℃为宜；
⑥成品灌装前需要进行脱氧处理，以排除空气，防止产品在储存期间氧化变质，脱氧真空度为0.087～0.093Mpa；
⑦采用高温瞬时杀菌（温度121℃,时间15-20s），杀菌后冷却至60℃，用耐热玻璃瓶进行灌装，贴标即为成品。
本发明所选用的原料组分具有如下功效：
以上所述的茉莉花花瓣是茉莉花的花瓣，【拉丁学名】Jasminum sambac (L.) Ait.，【别称】茉莉、香魂、莫利花、没丽、没利、抹厉、末莉、末利、木梨花。茉莉的花极香，为著名的花茶原料及重要的香精原料；花、叶药用治目赤肿痛，并有止咳化痰之效。中医认为茉莉花花瓣具有理气，开郁，辟秽，和中的作用。用于下痢腹痛，目赤红肿，疮毒。
以上所述的黑加仑果，【拉丁学名】Ribes nigrum L.。【别名】黑醋栗，黑豆果，紫梅、黑茶藨子、黑果茶藨、旱葡萄、茶藨子。黑加仑果富含多种维生素、糖类和有机酸等，尤其维生素C含量较高，主要供制作果酱、果酒及饮料等。黑加仑含有非常丰富的维生素C、磷、镁、钾、钙、花青素、酚类物质。目前已经知道的黑加仑的保健功效包括预防痛风、贫血、水肿、关节炎、风湿病、口腔和咽喉疾病、咳嗽等。黑加仑的营养价值主要有以下3点概括：
1、人体从植物中摄取的18种氨基酸在黑加仑果实中俱全；黑加仑鲜果中含有大量的维生素Ａ、Ｂ、Ｃ、Ｄ、Ｅ、Ｆ、Ｐ族等，尤其是维生素Ｃ的含量高于绝大多数水果，比苹果、桃和葡萄的含量要高出几倍至上百倍；含有较高比例的矿物质钙、镁、钠、钾、铁、磷和锌等，其中钙的含量为水果之冠，对幼儿及老年补充钙质十分合适。
2、黑加仑果汁中含有丰富的矿物质和维生素Ｃ，从而保持并协调了人体组织的PH值的正常，维持了血液和其他体液的碱性特殊性特征。
3、黑加仑果汁中含有相当多的钾盐和镁盐，钾盐的主要功能是加强肌肉的兴奋性，稳定心肌肉细胞膜，改善心律失常；镁盐对高血压和心肌梗塞有一定的预防和治疗作用，人们脑力或体力超负荷时，进入血液中的一种苛尔蒙可的松物质可以造成心肌坏死，经医学专家临床证明，饮用含钾和镁的饮料可以抑制可的松的生成，故对心脏病患者有一定的保健作用。
以上所述的芦荟，【学名】Aloe vera（Haw.） Berg【别名】油葱、洋芦荟、库拉索芦荟、美国芦荟、翠叶芦荟、华芦荟。芦荟蕴含75种元素，与人体细胞所需物质几乎完全吻合，有着明显的保健价值，被人们荣称为“神奇植物”、“家庭药箱”。芦荟的营养价值主要有以下3点概括：
1、抗衰老
芦荟中的粘液（mucin，就是蛋白质），是以arboran A Baloe mannanaloetin等多糖类为核心成分，粘液类物质是防止细胞老化和治疗慢性过敏的重要成分。粘液素存在于人体的肌肉和胃肠粘膜等处，让组织富有弹性，如果粘液素不足，肌肉和粘膜就会丧失了弹性而僵硬老化，细胞也会逐渐衰弱，失去防御病菌、病毒的能力。另外，粘液素还有壮身、强精作用。
、促进愈合
对人工创伤鼠背芦荟有促进愈合功效，对人工结膜水肿的兔芦荟可缩短治愈天数。芦荟浆汁制剂对皮肤创伤、烧伤以及x线局部照射均有保护作用。
、强心活血
芦荟中的异柠檬酸钙等具有强心、促进血液循环、软化硬化动脉、降低胆固醇含量、扩张毛细血管的作用，使血液循环畅通，减少胆固醇值，减轻心脏负担，使血压保持正常，清除血液中的“毒素”。
、免疫和再生
芦荟素A、创伤激素和聚糖肽甘露（Ke-2）等具有抗病毒感染，促进伤口愈合复原的作用，有消炎杀菌、吸热消肿、软化皮肤、保持细胞活力的功能，凝胶多糖与愈伤酸联合还具有愈合创伤活性。
以上所述的高纯果糖浆（HFCS）是一种以玉米为原料加工制成的营养性（含热量）甜味剂。它被广泛运用在碳酸饮料、果汁饮料和运动饮料以及小吃、糖浆、果冻和其他含糖产品中。
以上所述的木糖醇是从植物中提取出来的一种天然植物甜味剂，可以取代蔗糖，防止龋齿。
所述的柠檬酸是一种重要的食品级有机酸，又名枸橼酸，无色晶体，常含一分子结晶水，无臭，有很强的酸味，易溶于水。
本发明的有益效果：
1、原材料分布广泛易得，茉莉花现广泛植栽于亚热带地区，中国新疆便是黑加仑的原产地之一，在新疆北部的部分逆温带地区分布有较大面积的野生黑加仑，如塔城地区的塔额盆地山区，而芦荟更是在中国福建、中国台湾、广东、广西、四川、云南等地均有栽培，也有野生状态的芦荟存在。
2、所选水果果汁含量高，出汁率高，适合大规模生产，具有很好的营养价值、药用价值和食用价值，所以经济效益较好；
3、本发明配方加入茉莉花花瓣与黑加仑及芦荟相结合，茉莉花清香怡人，加入果酱中能增加果酱的香味和美感，而且茉莉花还具有化痰止咳的功效，适宜喉部不适的人群食用。黑加仑果含多种维生素、糖类和有机酸，能够预防痛风、贫血、防止炎症、保护心脏、美容养颜；芦荟具有抗衰老、促愈合、强心血和提高免疫力的功效，长期食用本发明产品能够达到普通单一的果酱都不具备的保健功效。
4、本发明产品具有无毒副作用的优点，选用纯天然植物食品有机结合，科学配制，零污染，零添加无色素香精等添加剂。
具体实施方式
取以下重量份数的原料：
实施例1，
茉莉花花瓣 20份；
黑加仑果 20份；
芦荟 10份；
高纯果糖浆10份；
木糖醇7份；
柠檬酸1份；
以上所述一种茉莉花黑加仑果酱的制备方法是：
②按以上重量份数称取优质的黑加仑果，洗净去皮，放入榨汁机中打汁，备用；
③按以上重量份数称取芦荟，去除杂质后用泉水清洗干净，采用芦荟去皮机去皮，将芦荟肉切成0.5厘米*0.5厘米的芦荟丁，放入榨汁机中打汁，备用；
④将步骤
茉莉花瓣、步骤②黑加仑果汁、步骤③芦荟汁熬煮成膏状，再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸，用温水化开，然后投入调配罐，搅拌均匀即可；
⑤为了使成品保持稳定状态，需均质2～3次，均质压力25MPa，料液温度控制在70～75℃为宜；
⑥成品灌装前需要进行脱氧处理，以排除空气，防止产品在储存期间氧化变质，脱氧真空度为0.087～0.093Mpa；
⑦采用高温瞬时杀菌（温度121℃,时间15-20s），杀菌后冷却至60℃，用耐热玻璃瓶进行灌装，贴标即为成品。
实施例2，
取以下重量份数的原料：
茉莉花花瓣 25份；
黑加仑果 25份；
芦荟 12份；
高纯果糖浆15份；
木糖醇8份；
柠檬酸1.5份；
以上所述一种茉莉花黑加仑果酱的制备方法是：
②按以上重量份数称取优质的黑加仑果，洗净去皮，放入榨汁机中打汁，备用；
③按以上重量份数称取芦荟，去除杂质后用泉水清洗干净，采用芦荟去皮机去皮，将芦荟肉切成0.5厘米*0.5厘米的芦荟丁，放入榨汁机中打汁，备用；
④将步骤
茉莉花瓣、步骤②黑加仑果汁、步骤③芦荟汁熬煮成膏状，再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸，用温水化开，然后投入调配罐，搅拌均匀即可；
⑤为了使成品保持稳定状态，需均质2～3次，均质压力25MPa，料液温度控制在70～75℃为宜；
⑥成品灌装前需要进行脱氧处理，以排除空气，防止产品在储存期间氧化变质，脱氧真空度为0.087～0.093Mpa；
⑦采用高温瞬时杀菌（温度121℃,时间15-20s），杀菌后冷却至60℃，用耐热玻璃瓶进行灌装，贴标即为成品
实施例3，
取以下重量份数的原料：
茉莉花花瓣 30份；
黑加仑果 30份；
芦荟 15份；
高纯果糖浆20份；
木糖醇9份；
柠檬酸2份；
以上所述一种茉莉花黑加仑果酱的制备方法是：
按以上重量份数称取优质饱满的茉莉花，摘取花瓣，洗净晒干，放开水中煮3分钟，捞出沥干，备用。
②按以上重量份数称取优质的黑加仑果，洗净去皮，放入榨汁机中打汁，备用；
③按以上重量份数称取芦荟，去除杂质后用泉水清洗干净，采用芦荟去皮机去皮，将芦荟肉切成0.5厘米*0.5厘米的芦荟丁，放入榨汁机中打汁，备用；
④将步骤
茉莉花瓣、步骤②黑加仑果汁、步骤③芦荟汁熬煮成膏状，再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬酸，用温水化开，然后投入调配罐，搅拌均匀即可；
⑤为了使成品保持稳定状态，需均质2～3次，均质压力25MPa，料液温度控制在70～75℃为宜；
⑥成品灌装前需要进行脱氧处理，以排除空气，防止产品在储存期间氧化变质，脱氧真空度为0.087～0.093Mpa；
⑦采用高温瞬时杀菌（温度121℃,时间15-20s），杀菌后冷却至60℃，用耐热玻璃瓶进行灌装，贴标即为成品。
Claims (2)
1.一种茉莉花黑加仑果酱及其制备方法，其特征在于：它是由下述重量份数的原料制成的：
茉莉花花瓣 20-30份；
黑加仑果 20-30份；
芦荟 10-15份；
高纯果糖浆10-20份；
木糖醇7-9份；
柠檬酸1-2份。
2.根据权利要求1所述的一种茉莉花黑加仑果酱，其特征在于：其制备方法包括如下步骤：
按以上重量份数称取优质饱满的茉莉花，摘取花瓣，洗净晒干，放开水中煮3分钟，捞出沥干，备用；
②按以上重量份数称取优质的黑加仑果，洗净去皮，放入榨汁机中打汁，备用；
③按以上重量份数称取芦荟，去除杂质后用泉水清洗干净，采用芦荟去皮机去皮，将芦荟肉切成0.5厘米*0.5厘米的芦荟丁，放入榨汁机中打汁，备用；
④将步骤
茉莉花瓣、步骤②黑加仑果汁、步骤③芦荟汁熬煮成膏状，再按比例加入先前准备好的高纯果糖浆、木糖醇、柠檬汁，用温水化开，然后投入调配罐，搅拌均匀即可；
⑤为了使成品保持稳定状态，需均质2～3次,均质压力25MPa，料液温度控制在70～75℃为宜；
⑥成品灌装前需要进行脱氧处理，以排除空气，防止产品在储存期间氧化变质，脱氧真空度为0.087～0.093Mpa；
⑦采用高温瞬时杀菌（温度121℃,时间15-20s），杀菌后冷却至60℃，用耐热玻璃瓶进行灌装，贴标即为成品。
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