[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

CN109619467A - 一种柚子果肉果皮混合馅料 - Google Patents

一种柚子果肉果皮混合馅料 Download PDF

Info

Publication number
CN109619467A
CN109619467A CN201710927794.XA CN201710927794A CN109619467A CN 109619467 A CN109619467 A CN 109619467A CN 201710927794 A CN201710927794 A CN 201710927794A CN 109619467 A CN109619467 A CN 109619467A
Authority
CN
China
Prior art keywords
pericarp
block
fillings
shaddock
fruit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201710927794.XA
Other languages
English (en)
Inventor
鲁婷
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710927794.XA priority Critical patent/CN109619467A/zh
Publication of CN109619467A publication Critical patent/CN109619467A/zh
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明属于柚子深加工技术领域，具体涉及柚子果肉果皮混合馅料，该馅料由脱苦后的果皮和果肉制成，可用作月饼馅料生产柚子月饼，也可作为夹心饼干、夹心面包、夹心酥、披萨等糕点的馅料。

Description

一种柚子果肉果皮混合馅料
技术领域
本发明属于柚子深加工技术领域，具体涉及一种柚子果肉果皮混合馅料。
背景技术
柚子，因其谐音“佑子”，民间以其为保佑子孙之意，符合人们的良好愿望，而且柚子外形浑圆，象征着团圆，非常应景，加上中秋节期间有大量柚子成熟上市销售，因此，柚子也成为中秋节的常备食品。中医认为，柚子果肉性寒，味甘、酸，有止咳平喘、清热化痰、健脾消食等作用。研究表明，柚子果肉富含维生素C、微量元素以及类胰岛素成分，具有故有降血糖、降血脂、减肥、美肤养容等功效。柚皮主要活性成分有柚皮甙、新橙皮甙等，具有抗炎、抑菌等功效，且柚皮含有丰富的膳食纤维，尤其是可溶性膳食纤维——果胶，因而具备良好的生理功能。
目前的柚子在食用时大多数情况直接食用其果肉，柚子果皮则无法食用被丢弃，将柚子进行深加工还很少。
发明内容
本发明涉及一种柚子果肉果皮混合馅料。
本发明采用以下技术方案：
一种柚子果肉果皮混合馅料，采用以下方法制成：(1)用水将柚子清洗，沥干水；
(2)将柚子的果皮和内果分离，果皮切成果皮块；(3)将内果的内果皮和果籽去除，留下果肉粒；(4)将果皮块置于容器中，加入50-70℃的温水浸没果皮块，将容器置于微波炉中处理10-20min进行脱苦，微波炉功率为1000-2000W，之后将果皮块捞出投入沸水中继续处理10-20min进行脱苦，继续将果皮块捞出循环使用微波处理脱苦与沸水处理脱苦，循环使用微波脱苦与沸水脱苦时每次换入新的温水和沸水，循环2-4次，脱苦后的果皮块捞出沥干；(5)将沥干后的果皮块置于容器中，100-120℃的温度煮20-40min，将果皮块煮成糊状；(6)向糊状果皮中加入果肉粒，搅匀成为果皮果肉混合物；(7)向果皮果肉混合物加入山梨糖醇，然后真空浓缩，将水分含量浓缩到18-22％即为馅料。
步骤(2)中果皮块的体积为1-9cm2。
步骤(7)中山梨酸醇的加入量为果皮果肉混合物质量的3-8％。
本发明所制得的柚子果肉果皮混合馅料是以柚子果皮和果肉为原料，果皮也得到了利用，可用作月饼馅料生产柚子月饼，也可作为夹心饼干、夹心面包、夹心酥、披萨等糕点的馅料，本发明的柚子果肉果皮混合馅料具有以下优势：
(1)保留柚子外表皮的黄绿色油胞层，利用其中的柚皮精油起到天然防腐抑菌的作用，维持馅料的品质，使本馅料产品无需添加防腐剂；
(2)在柚子果皮脱苦工艺中采用微波处理脱苦与沸水处理脱苦结合的方式，加快了脱苦的效率，比传统的浸泡脱苦节约了50％-80％的时间，同时沸水处理软化了柚皮，便于后续煮制时柚皮变为糊状；
(3)柚子果皮的苦味物质主要为柚皮苷，但柚皮苷具有抗癌、抗菌、抗炎、抗氧化、降血脂、降血胆固醇等功效，因此本发明优化了微波组合沸水脱苦的工艺，能使柚子果皮脱去部分苦味，不影响产品口感，同时保留部分苦味作为特征风味，而且保留了柚子果皮的生理功能；
(4)利用柚子果皮自身含有的果胶物质，在煮制过程中溶出，使产品形成糊膏状，无需外加亲水胶体；
(5)采用山梨糖醇赋予馅料产品甜味，不加入蔗糖，使馅料具有低热量的特点；
(6)充分利用柚子果肉、果皮中含有的碳水化合物、维生素、微量元素等营养物质及果胶、柚皮素、柚皮苷等活性物质，赋予产品良好的功能，果胶具备膳食纤维的生理功能，柚皮素、柚皮苷等物质具有抗炎、抗菌、抗病毒、抗氧化等功能。
具体实施方式
实施例1
(1)选取质量完好，外表皮无变质、虫蛀的柚子作为原料，用臭氧气泡清洗机将整个柚子清洗干净，沥干水；(2)将柚子果皮与内果分离，取果皮切分成体积为2cm2的果皮块；(3)取柚子内果，去除内果皮和果籽，留下果肉粒；(4)将果皮块置于玻璃容器中，加入50℃的温水(加入的温水液面要浸没柚皮)，后将玻璃容器整个置于微波炉中脱苦，微波炉功率1000W，处理时间20min，之后将果皮块捞出投入沸水中继续脱苦，沸水处理时间10min，继续将果皮块捞出循环使用微波脱苦与沸水脱苦，循环使用微波脱苦与沸水脱苦时每次换入新的温水和沸水，循环4次，脱苦后的果皮块捞出沥干；(5)将沥干后的果皮块置于容器中，100℃的温度煮40min，将果皮块煮成糊状；(6)在糊状果皮的中加入果肉粒，搅匀成为果品果肉混合物；(7)在果皮果肉混合物中加入果皮果肉混合物质量8％的山梨糖醇调节甜度，然后真空浓缩，操作条件为温度40℃，真空度-0.09Mpa，将水分含量浓缩到18％即为柚子果肉果皮混合馅料。作为月饼馅料生产柚子月饼。
实施例2
(1)选取质量完好，外表皮无变质、虫蛀的柚子作为原料，用臭氧气泡清洗机将整个柚子清洗干净，沥干水；(2)将柚子果皮与内果分离，取果皮切分成体积为4cm2的果皮块；(3)取柚子内果，去除内果皮和果籽，留下果肉粒；(4)将果皮块置于玻璃容器中，加入70℃的温水(加入的温水液面要浸没柚皮)，后将玻璃容器整个置于微波炉中脱苦，微波炉功率1500W，处理时间15min，之后将果皮块捞出投入沸水中继续脱苦，沸水处理时间15min，继续将果皮块捞出循环使用微波脱苦与沸水脱苦，循环使用微波脱苦与沸水脱苦时每次换入新的温水和沸水，循环3次，脱苦后的果皮块捞出沥干；(5)将沥干后的果皮块置于容器中，110℃的温度煮30min，将果皮块煮成糊状；(6)在糊状果皮的中加入果肉粒，搅匀成为果品果肉混合物；(7)在果皮果肉混合物中加入果皮果肉混合物质量3％的山梨糖醇调节甜度，然后真空浓缩，操作条件为温度50℃，真空度-0.08MPa，将水分含量浓缩到20％即为柚子果肉果皮混合馅料。作为夹心面包的内馅料，生产柚子夹心面包。
实施例3
(1)选取质量完好，外表皮无变质、虫蛀的柚子作为原料，用臭氧气泡清洗机将整个柚子清洗干净，沥干水；(2)将柚子果皮与内果分离，取果皮切分成体积为9cm2的果皮块；(3)取柚子内果，去除内果皮和果籽，留下果肉粒；(4)将果皮块置于玻璃容器中，加入60℃的温水(加入的温水液面要浸没柚皮)，后将玻璃容器整个置于微波炉中脱苦，微波炉功率2000W，处理时间10min，之后将果皮块捞出投入沸水中继续脱苦，沸水处理时间10min，继续将果皮块捞出循环使用微波脱苦与沸水脱苦，循环使用微波脱苦与沸水脱苦时每次换入新的温水和沸水，循环2次，脱苦后的果皮块捞出沥干；(5)将沥干后的果皮块置于容器中，120℃的温度煮20min，将果皮块煮成糊状；(6)在糊状果皮的中加入果肉粒，搅匀成为果品果肉混合物；(7)在果皮果肉混合物中加入果皮果肉混合物质量6％的山梨糖醇调节甜度，然后真空浓缩，操作条件为温度60℃，真空度-0.05Mpa，将水分含量浓缩到22％即为柚子果肉果皮混合馅料。作为夹心饼干的内馅料生产柚子夹心饼干。

Claims (3)

1.一种柚子果肉果皮混合馅料，其特征在于采用以下方法制成：(1)用水将柚子清洗，沥干水；(2)将柚子的果皮和内果分离，果皮切成果皮块；(3)将内果的内果皮和果籽去除，留下果肉粒；(4)将果皮块置于容器中，加入50-70℃的温水浸没果皮块，将容器置于微波炉中处理10-20min进行脱苦，微波炉功率为1000-2000W，之后将果皮块捞出投入沸水中继续处理10-20min进行脱苦，继续将果皮块捞出循环使用微波处理脱苦与沸水处理脱苦，循环使用微波脱苦与沸水脱苦时每次换入新的温水和沸水，循环2-4次，脱苦后的果皮块捞出沥干；(5)将沥干后的果皮块置于容器中，100-120℃的温度煮20-40min，将果皮块煮成糊状；(6)向糊状果皮中加入果肉粒，搅匀成为果皮果肉混合物；(7)向果皮果肉混合物加入山梨糖醇，然后真空浓缩，将水分含量浓缩到18-22％即为馅料。
2.如权利要求1所述的柚子果肉果皮混合馅料，其特征在于：步骤(2)中果皮块的体积为1-9cm2。
3.如权利要求1或2所述的柚子果肉果皮混合馅料，其特征在于：步骤(7)中山梨糖醇的加入量为果皮果肉混合物质量的3-8％。
CN201710927794.XA 2017-10-09 2017-10-09 一种柚子果肉果皮混合馅料 Withdrawn CN109619467A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710927794.XA CN109619467A (zh) 2017-10-09 2017-10-09 一种柚子果肉果皮混合馅料

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710927794.XA CN109619467A (zh) 2017-10-09 2017-10-09 一种柚子果肉果皮混合馅料

Publications (1)

Publication Number Publication Date
CN109619467A true CN109619467A (zh) 2019-04-16

Family

ID=66051077

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710927794.XA Withdrawn CN109619467A (zh) 2017-10-09 2017-10-09 一种柚子果肉果皮混合馅料

Country Status (1)

Country Link
CN (1) CN109619467A (zh)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613509A (zh) * 2012-04-24 2012-08-01 王娟 一种柚子果肉果皮混合馅料
CN103340458A (zh) * 2013-06-04 2013-10-09 华南理工大学 一种脱苦柚子果皮浆及其生产方法和用途
CN103749879A (zh) * 2013-12-05 2014-04-30 福建南海食品有限公司 蜜柚馅料及其制备方法和应用

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102613509A (zh) * 2012-04-24 2012-08-01 王娟 一种柚子果肉果皮混合馅料
CN103340458A (zh) * 2013-06-04 2013-10-09 华南理工大学 一种脱苦柚子果皮浆及其生产方法和用途
CN103749879A (zh) * 2013-12-05 2014-04-30 福建南海食品有限公司 蜜柚馅料及其制备方法和应用

Similar Documents

Publication Publication Date Title
CN102613509B (zh) 一种柚子果肉果皮混合馅料
CN103719766A (zh) 一种山楂片的加工工艺
CN104068134A (zh) 一种红枣枸杞豆腐干的制作方法
CN103749604A (zh) 福饼及其制备方法
CN106551389A (zh) 一种葛根红豆千层糕的制作方法
CN107232534A (zh) 一种用于烘焙食品的柚子果肉馅料制备方法
CN106473009A (zh) 一种脆皮海苔牛肉粒及其制备方法
CN106473012A (zh) 一种陈皮茶香牛肉粒及其制备方法
CN106473010A (zh) 一种姜茶蜂蜜牛肉粒及其制备方法
KR100753358B1 (ko) 표고버섯 정과 및 그 제조방법
CN105341827A (zh) 山楂果酱及其制作方法
CN109619467A (zh) 一种柚子果肉果皮混合馅料
CN103548970A (zh) 一种柚子风味保健饼干及其制作方法
CN104095081B (zh) 一种富含维生素e的牡丹籽调和油及其制备方法
CN105767315A (zh) 一种保健普洱茶
CN107125544A (zh) 菠萝年糕的制作方法
CN103749619B (zh) 福饼及其制备方法
CN103749621A (zh) 蜜柚福饼及其制备方法
CN106473008A (zh) 一种蓝莓牛肉粒及其制备方法
CN106107803A (zh) 一种发酵糯米桃胶营养果冻
CN103749620A (zh) 蜜柚福饼及其制备方法
CN105614336A (zh) 一种黄花菜干菜及其制作方法
CN111296695A (zh) 一种柠檬汁加工工艺
CN105010910A (zh) 一种果酱及其加工工艺
CN106721752A (zh) 一种绿茶味的果蔬汁及其制备方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication

Application publication date: 20190416

WW01 Invention patent application withdrawn after publication