CN111184052A - 一种百香果果馅的制备方法 - Google Patents
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Abstract
本发明涉及一种百香果果馅的制备方法,该方法充分利用了百香果原料,馅料是创新采用百香果果皮研磨烘干制成的果皮肉粉和果皮肉粒作为主要支撑物,再向其中加入百香果浆提味,制作的原料完全是百香果材料的本身,同时果肉粉采用冷冻干燥的方式进行处理,最大程度地保持了其中的有效成分不被破坏,同时该处理方式使产品具有一定的持水性,可以在一定程度上有效地保持产品在加工过程中风味不易丢失。故本发明制作出来的百香果果馅能够还原百香果的独特风味,且不会对原材料照成浪费,还解决了不加入其他水果支撑物时,百香果果馅运用在焙烤产品中会出现塌陷或爆浆的问题。
Description
技术领域
本发明涉及一种果馅的制备方法,特别涉及一种百香果果馅的制备方法。
背景技术
百香果又名西番莲,原产于南美洲,属多年生常绿攀缘性藤本水果。因其果汁具有番桃、石榴、菠萝、芒果、香蕉等多种水果的香气而得名百香果。百香果富含人体所需的氨基酸、多种维生素、类胡萝卜素、超氧化物岐化酶(SOD)、硒以及各种微量元素,更被称为水果中的VC(维生素)之王,口感独特。所以近年来市场上兴起了一股百香果系列产品的风潮,其中以百香果果馅最为火热。
目前百香果果馅的制备过程存在以下不足之处:1、一般商家制备的百香果产品中的果馅均是采用其它水果(如冬瓜、莲蓉、豆沙等)的果肉等作为馅料支撑物,然后再向其中加入百香果果汁入味,才使产品具有百香果果味,但是这会使果馅中的百香果味并不纯正,食用起来掺杂有其它的气味。2、如果单纯的采用百香果浆不易做为焙烤食品的馅料,在焙烤的过程中容易出现塌陷或爆浆等情况。3、有些商家的百香果产品风味采用香精香料形成,而百香果的风味成份较复杂,香精香料无法完美的还原百香果独特的风味,且采用香精香料也不符合当下人们对健康食品的要求。4、许多商家提取完果汁后基本都会将果肉当垃圾丢弃,造成了对原料的浪费,目前市场上对百香果果肉的利用率极其低(仅有利用制作果脯)。而百香果肉含有花色苷类色素,具有抗氧化活性,可以延缓衰老,排毒养颜,还可以活血强身、降脂降压、消除疲劳增强免疫力等。
发明内容
本发明要解决的技术问题是:提供一种百香果果馅的制备方法,该方法充分利用了百香果原料,以百香果皮肉粉和百香果皮肉粒作为主要支撑物,再向其中加入百香果浆,制作的原料完全是百香果材料的本身,故制作出来的百香果果馅能够还原百香果的独特风味,且不会对原材料照成浪费,还解决了不加入其他水果支撑物时,百香果果馅运用在焙烤产品中会出现塌陷或爆浆的问题。
解决上述技术问题的技术方案是:一种百香果果馅的制备方法,包括以下步骤:
(1)清洗百香果,取出果浆;
(2)将取出果浆后剩下的百香果果皮进行清洗,放入水中加热,水沸腾后再煮制2-3分钟捞出,去除外面较硬的果皮硬壳得到百香果果皮肉;
(3)取步骤(2)的百香果果皮肉打碎成泥,将打碎成泥后的百香果果皮肉在-28℃~-32℃下预冻11~13小时,再放入冷冻干燥机中冷冻干燥18~22小时,将干燥后的百香果果皮肉粉碎得百香果皮肉粉;
(4)同时取步骤(2)的百香果果皮肉加入到质量浓度为45~55%的糖液中,百香果果皮肉与糖液的质量比为1:(1.5-2.5),熬煮10-15 分钟,熬煮完毕后将果肉切碎成均匀细小颗粒的百香果皮肉粒;
(5)将原料按百香果皮肉粉:百香果浆:卡拉胶:黄原胶:糖液:百香果皮肉粒的质量比=10:(9-11):(0.1-0.3):(0.1-0.3):(28-32):(33-37)混合,得到百香果果馅;所述糖液的质量浓度为45~55%。
进一步的,步骤(3)中在冷阱温度为-45℃、真空度为15Pa的条件下冷冻干燥。
进一步的,步骤(4)中百香果皮肉粒为长、宽、高均为3-5mm的长方体颗粒。
进一步的,步骤(4)和步骤(5)中所述糖液为白砂糖液。
由于采用上述技术方案,本发明具有以下有益效果:
1、本发明所制作的百香果馅料,充分利用了百香果的本身。首先,馅料是创新采用百香果果皮研磨烘干制成的果皮肉粉和果皮肉粒作为主要支撑物,再向其中加入百香果浆提味,制作的原料完全是百香果材料的本身,同时果肉粉采用冷冻干燥的方式进行处理,最大程度地保持了其中的有效成分不被破坏,同时该处理方式使产品具有一定的持水性,可以在一定程度上有效地保持产品在加工过程中风味不易丢失。
2、市面上相当的百香果产品风味采用香精香料形成,而百香果的风味成份较复杂,香精香料无法完美的还原百香果独特的风味,本产品在制作过程中没有添加任何香精香料,采用的是百香果本身的材料,制作出来的百香果果馅能够还原百香果的独特风味,并且不会对原材料照成浪费,也符合人们对健康食品的要求。
3、本发明馅料利用百香果皮肉粉及果皮肉粒作为支撑,同时果皮肉粉采用冷冻干燥的方式进行处理,运用在需要烘焙的产品中不会出现塌陷或爆浆的情况。解决了单纯的采用百香果浆制作的百香果馅料在焙烤的过程中容易出现塌陷或爆浆的问题。
下面,结合实施例对本发明之一种百香果果馅的制备方法的技术特征作进一步的说明。
具体实施方式
实施例1:一种百香果果馅的制备方法,包括以下步骤:(1)清洗百香果,取出果浆;
(2)将取出果浆后剩下的百香果果皮进行清洗,放入水中加热,水沸腾后再煮制2-3分钟捞出,去除外面较硬的果皮硬壳得到百香果果皮肉;
(3)取步骤(2)的百香果果皮肉打碎成泥,将打碎成泥后的百香果果皮肉在-30℃下预冻12小时,再放入冷冻干燥机中在冷阱温度为-45℃、真空度为15Pa的条件下冷冻干燥20小时,将干燥后的百香果果皮肉粉碎,过60目筛即得百香果皮肉粉;
(4)同时取步骤(2)的百香果果皮肉加入到质量浓度为50%的白砂糖液中,百香果果皮肉与糖液的质量比为1:2,熬煮10-15 分钟,熬煮完毕后将果肉切碎成均匀细小颗粒(长、宽、高均为3-5mm的长方体颗粒)的百香果皮肉粒;
(5)将原料按百香果皮肉粉:百香果浆:卡拉胶:黄原胶:糖液(白砂糖质量浓度为50%的白砂糖液):百香果皮肉粒的质量比=10:10:0.2:0.2:30:35混合,得到百香果果馅。
利用实施例1制备的百香果果馅制作百香果麻薯A:
将原料按以下比例配置,麻薯预拌粉:高筋面粉:水:植物油:糖液(质量浓度为50%):鸡蛋清= 10:4 :2:7 :12 :6(质量比),配置完后揉搓,使原料混合均匀得百香果麻薯皮。用百香果麻薯皮将实施例1制备的百香果果馅包裹起来,揉搓成型,放入烘箱中烘烤20-30分钟(上180℃,下170℃),即得百香果麻薯A。在烘烤过程中未出爆浆或是塌陷现象,且制备得到百香果麻薯馅中未出现大孔洞。该百香麻薯面皮中加入了高筋面粉,使其具有嚼性,表皮Q弹可爱,一口下去爽滑酥嫩,既有面皮的嚼性,又能尝到馅料中百香果特有的气味,津津有味,令人回味无穷。
对比实例:利用百香果浆制作百香果麻薯B:
将原料按以下比例配置,麻薯预拌粉:高筋面粉:水:植物油:糖液(质量浓度为50%):鸡蛋清= 10:4 :2:7 : 12 :6(质量比),配置完后揉搓,使原料混合均匀得到麻薯皮。用百香果麻薯皮将百香果果浆包裹起来,揉搓成型,放入烘箱中烘烤20-30分钟(上180℃,下170℃),即得百香果麻薯B。
百香果麻薯B会出现爆浆或者内部有大孔洞的情况,而百香果麻薯A不会出现爆浆或是塌陷现象,其内部也不会有大的孔洞。同时百香果麻薯A中添加的百香果皮肉粉采用的是冷冻干燥,较大程度地保留了百香果皮肉里的有效成分不被破坏,如果采用高温烘干,果皮肉粉物性发生较大变化,用其作果馅复水性和持水性变差,口感相对粗糙,不够细腻。
Claims (4)
1.一种百香果果馅的制备方法,其特征在于:包括以下步骤:
(1)清洗百香果,取出果浆;
(2)将取出果浆后剩下的百香果果皮进行清洗,放入水中加热,水沸腾后再煮制2-3分钟捞出,去除外面较硬的果皮硬壳得到百香果果皮肉;
(3)取步骤(2)的百香果果皮肉打碎成泥,将打碎成泥后的百香果果皮肉在-28℃~-32℃下预冻11~13小时,再放入冷冻干燥机中冷冻干燥18~22小时,将干燥后的百香果果皮肉粉碎得百香果皮肉粉;
(4)同时取步骤(2)的百香果果皮肉加入到质量浓度为45~55%的糖液中,百香果果皮肉与糖液的质量比为1:(1.5-2.5),熬煮10-15 分钟,熬煮完毕后将果肉切碎成均匀细小颗粒的百香果皮肉粒;
(5)将原料按百香果皮肉粉:百香果浆:卡拉胶:黄原胶:糖液:百香果皮肉粒的质量比=10:(9-11):(0.1-0.3):(0.1-0.3):(28-32):(33-37)混合,得到百香果果馅;所述糖液的质量浓度为45~55%。
2.根据权利要求1所述一种百香果果馅的制备方法,其特征在于:步骤(3)中在冷阱温度为-45℃、真空度为15Pa的条件下冷冻干燥。
3.根据权利要求1或2所述一种百香果果馅的制备方法,其特征在于:步骤(4)中百香果皮肉粒为长、宽、高均为3-5mm的长方体颗粒。
4.根据权利要求1或2所述一种百香果果馅的制备方法,其特征在于:步骤(4)和步骤(5)中所述糖液为白砂糖液。
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