CN103750198A - 一种低糖桑椹果糕的制作方法 - Google Patents
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Abstract
本发明公开一种低糖桑椹果糕的制作方法,其步骤:桑椹枸杞浓缩浆的制备、桑椹果糕的制备、将熬制好的桑椹枸杞果糕配浆在温度70~80℃下浇注涂盘,冷却后成型、待完全凝固成型后,在30~35℃低温下烘干,时间16~18h、将干燥后的桑椹果糕按要求的规格大小切片,及时包糯米纸,并进行外包装。本发明的优点在于:产品中复合了枸杞,增强了桑椹的原有功效,使该桑椹果糕具有的预防或降低人体“三高”、滋阴补血、抗衰老、增强人体免疫等功效更明显。产品熬煮时间短、采用低温烘干技术,有效地防止桑椹枸杞果浆中的各种营养成分受高温烘干的破坏和损失,保留了桑椹和枸杞原有的营养成份和功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其是一种一种低糖桑椹果糕的制作方法。
背景技术
桑椹又名桑果,是长椭圆形聚合果,成熟桑果紫黑色,富含果汁,酸甜可口。桑果含有丰富的营养成分,尤其16种氨基酸齐全、Vc含量高、花青素、矿物质和微量元素丰富,是“药食同源”水果,自古享有“民间圣果”、“中华果王”之美称。祖国医药对桑椹的功效在很多古医药书籍中均有记载。《本草疏经》:“桑椹者,桑之精华所结也。其味甘,其气寒,其色初丹后紫,味厚于气,合而论之,其寒益血而除热,其为凉血、补血、益阳之药无疑矣。”现代药理学研究表明,桑椹对机体细胞免疫功能有明显的增强作用,并具有促进造血细胞生长、降低血粘度、抗诱变、抗衰老和改善性功能等功效,尤其是对老年病和延缓衰老有重要意义。
枸杞味甘、性平,含有丰富的枸杞多糖、亚油酸、蛋白质、游离氨基酸、甜菜碱、维生素C及钙、磷、铁等多种矿物质成分,特别是类胡萝卜素含量很高,具有补肝益肾、治虚安神、明目祛风、延年益寿等功效,既是植物型滋补品,又是营养性食品。《本草纲目》:“久服坚筋骨,轻身不老,耐寒暑。”现代药理学研究也证实枸杞可调节机体免疫功能、能有效抑制肿瘤生长和细胞突变,具有延缓衰老、抗脂肪肝、调节血脂和血糖、促进造血功能等方面的作用。
随着人们生活水平的提高,果蔬糕类食品作为一种绿色健康的休闲食品越来越受到人们的欢迎。桑椹和枸杞属于天然保健食品原料,具有很高的开发利用价值。目前已有用桑椹制作果糕的工艺报道,但其产品在加工过程中营养成份破坏和损失较大;多采用白砂糖、麦芽糖浆等作为甜味剂,产品中含糖量高;同时还会产生内外干湿不均,夹生、龟裂等现象。
针对上述存在的问题,本发明提供一种能有效保留桑椹营养成份的低糖桑椹果糕。采用先进低温烘干技术,且烘干时间与常规相比没有延长,大大降低了桑椹枸杞果浆中营养成份的损失,尤其是减少桑椹中的花青素和枸杞中的类胡萝卜素及维生素类受高温烘干的破坏程度,提高了产品的营养和口感质量,而且延长了产品的保质期。此外,以木糖醇代替白砂糖和麦芽糖浆,明显降低了果糕中糖分的含量,且木糖醇不被人体吸收,不会引起血糖升高,利于糖尿病人、肥胖症患者及中老年人群食用。
该产品开发,既解决了当前桑椹不耐贮藏,常规技术制作桑椹果糕营养成分易破坏损失和糖分含量高等问题,又丰富了现有的桑椹产品,使蚕桑资源得到有效利用,有利于提高蚕桑产业的综合效益。
发明内容
本发明的目的是提供一种能有效保留桑椹营养成份的低糖桑椹果糕,适于各类人群,包括糖尿病人、肥胖病人食用,具有丰富的营养和保健价值。
本发明的技术方案为:一种低糖桑椹果糕的制作方法,其步骤:
步骤1、桑椹枸杞浓缩浆的制备
新鲜桑椹和干枸杞→混合→清洗→打浆→过滤→浓缩→桑椹枸杞浓缩浆
(1)混合、清洗:选择新鲜、成熟的桑椹和干枸杞,按质量比桑椹:枸杞=8:2混合,用流动水进行清洗,沥干,得桑椹枸杞混合料;(2)打浆:在桑椹枸杞混合料中加入一倍的水在打浆机中进行打浆,然后过滤,得桑椹枸杞混合浆;(3)浓缩:将桑椹枸杞混合浆在双层锅中浓缩至含水率70~80%,得桑椹枸杞浓缩浆;
步骤2、桑椹果糕的制备
配方质量组份:桑椹枸杞浓缩浆70~80份、木糖醇15~25份、柠檬酸0.5~1.5份、山梨酸钾0.5~1份和卡拉胶0.5~1份;
其制备方法是:
(1)将桑椹枸杞浓缩浆70~80份和木糖醇15~25份混合、搅拌后,制成半成品果糖浆;(2)在半成品果糖浆中加入卡拉胶0.5~1份、柠檬酸0.5~1.5份及山梨酸钾0.5~1份,混合搅拌均匀,制成桑椹枸杞果糕配浆;(3)将桑椹枸杞果糕配浆进行熬煮,时间3~5min,边煮边搅拌;
步骤3、将熬制好的桑椹枸杞果糕配浆在温度70~80℃下浇注涂盘,冷却后成型;
步骤4、待完全凝固成型后,在30~35℃低温下烘干,时间16~18h;
步骤5、将干燥后的桑椹果糕按要求的规格大小切片,及时包糯米纸,并进行外包装。
本发明的优点在于:产品中复合了枸杞,增强了桑椹的原有功效,使该桑椹果糕具有的预防或降低人体“三高”、滋阴补血、抗衰老、增强人体免疫等功效更明显。产品熬煮时间短、采用低温烘干技术,有效地防止桑椹枸杞果浆中的各种营养成分受高温烘干的破坏和损失,保留了桑椹和枸杞原有的营养成份和功效。在桑椹果糕原料中用木糖醇代替白砂糖和麦芽糖浆,明显降低了糖分含量,且木糖醇不被人体吸收,利于糖尿病人、肥胖病人及中老年人群食用。本产品是介于果冻与软糖之间的桑椹食品,外观光润、酸甜可口、富有弹性,以桑椹为主,桑椹枸杞浓缩浆比例占70~80%,能充分体现桑椹及枸杞的风味和营养价值。
具体实施方式
一种低糖桑椹果糕的制作方法
【1】配方:70~80%桑椹枸杞浓缩浆、15~25%木糖醇、0.5~1.5%柠檬酸、0.5~1%山梨酸钾和0.5~1%卡拉胶。
【2】工艺流程:
1、桑椹枸杞浓缩浆的制备:
新鲜桑椹、干枸杞→桑椹、枸杞混合→清洗→打浆→过滤→浓缩→桑椹枸杞浓缩浆
2、桑椹果糕的制备:
桑椹枸杞浓缩浆→半成品果糖浆→配浆→熬煮→冷却成型→低温烘干→切片→包装。
【3】制作方法:
a、制备桑椹枸杞浓缩浆:
(1)混合、清洗:选择新鲜、成熟的桑椹和干枸杞(市售),按重量比桑椹:枸杞=8:2混合,用流动水进行清洗,沥干。
(2)打浆:桑椹枸杞混合料中加入一倍的水在打浆机中进行打浆,然后过滤,得桑椹枸杞混合浆。
(3)浓缩:将桑椹枸杞混合浆在双层锅中浓缩至含水率70~80%,得桑椹枸杞浓缩浆。
b、称取桑椹枸杞浓缩浆800g、木糖醇180g、柠檬酸10g、山梨酸钾5g和卡拉胶5g。
c、制备半成品果糖浆:将800g桑椹枸杞浓缩浆和180g木糖醇混合,充分搅拌制成半成品果糖浆。
d、制备配浆:在半成品果糖浆中加入5g卡拉胶、10g柠檬酸及5g山梨酸钾,充分搅拌均匀,制成桑椹枸杞果糕配浆。
e、熬煮:将桑椹枸杞果糕配浆进行熬煮,时间3~5min,边煮边搅拌。
f、冷却成型:将熬煮好的桑椹枸杞果糕配浆趁热(温度70~80℃)进行浇注涂盘,冷却后成型。
g、低温烘干:完全凝固成型后脱盘,在30~35℃的温度下烘干,时间16~18h,并开启排气扇。干燥过程中翻转2~3次。
h、切片、包装:将干燥后的桑椹果糕按要求的规格大小切片,及时包糯米纸,并进行外包装,得到成品。
Claims (1)
1.一种低糖桑椹果糕的制作方法,其步骤:
步骤1、桑椹枸杞浓缩浆的制备
新鲜桑椹和干枸杞→混合→清洗→打浆→过滤→浓缩→桑椹枸杞浓缩浆
(1)混合、清洗:选择新鲜、成熟的桑椹和干枸杞,按质量比桑椹:枸杞=8:2混合,用流动水进行清洗,沥干,得桑椹枸杞混合料;(2)打浆:在桑椹枸杞混合料中加入一倍的水在打浆机中进行打浆,然后过滤,得桑椹枸杞混合浆;(3)浓缩:将桑椹枸杞混合浆在双层锅中浓缩至含水率70~80%,得桑椹枸杞浓缩浆;
步骤2、桑椹果糕的制备
配方质量组份:桑椹枸杞浓缩浆70~80份、木糖醇15~25份、柠檬酸0.5~1.5份、山梨酸钾0.5~1份和卡拉胶0.5~1份;
其制备方法是:
(1)将桑椹枸杞浓缩浆70~80份和木糖醇15~25份混合、搅拌后,制成半成品果糖浆;(2)在半成品果糖浆中加入卡拉胶0.5~1份、柠檬酸0.5~1.5份及山梨酸钾0.5~1份,混合搅拌均匀,制成桑椹枸杞果糕配浆;(3)将桑椹枸杞果糕配浆进行熬煮,时间3~5min,边煮边搅拌;
步骤3、将熬制好的桑椹枸杞果糕配浆在温度70~80℃下浇注涂盘,冷却后成型;
步骤4、待完全凝固成型后,在30~35℃低温下烘干,时间16~18h;
步骤5、将干燥后的桑椹果糕按要求的规格大小切片,及时包糯米纸,并进行外包装。
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