CN104171782A - 一种地捻营养果冻及制备方法 - Google Patents
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000885743 Melastoma dodecandrum Species 0.000 title abstract 4
- 230000000050 nutritive effect Effects 0.000 title abstract 2
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000499 gel Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 229920001817 Agar Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 239000001508 potassium citrate Substances 0.000 claims description 5
- 229960002635 potassium citrate Drugs 0.000 claims description 5
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 5
- 235000011082 potassium citrates Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000011282 treatment Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种地捻营养保健及制备方法。该方法以地捻为主要原料添加果冻制作的辅料，经过原料处理、浸提、凝胶制备、调配浓缩、杀菌冷却等步骤制作而成。该方法制成的果冻不仅酸甜可口，有弹性、而且清热、降火、排毒、促进食欲等功能。
Description
技术领域
本发明涉及一种地捻营养保健及制备方法。
背景技术
果冻是倍受人们尤其是少年儿童喜爱的食品。由食用明胶加水、糖、果汁制成外观晶莹，色泽鲜艳，口感软滑，果冻感观美、甜味、食后凉爽舒适，同时也是一种低热能高膳食纤维的健康食品，深受妇女儿童的喜爱。但是，市场上的果冻多含有食品添加剂，有的甚至用香精、色素替代果肉，没有营养价值。
发明内容
本发明的目的为了解决上述现有问题的不足之处，本发明提供一种地捻果冻及其制备方法。。该方法制成的果冻不仅酸甜可口，有弹性、而且清热、降火、排毒、促进食欲等功能。
本发明是通过如下技术方案实现的：
（1）原料处理：选择成熟、无腐烂、无病害的地捻，用纯净水清洗后，将地捻果用榨汁机中捣碎，用80目滤布过滤后取汁，得溶液a；
（2）浸提：将步骤（1）所得溶液a投入5倍于溶液重量的纯净水中，加热至60-70℃，时间为2-6小时，滤液静置备用；
（3）凝胶制备：将魔芋葡甘聚粉、琼脂、海藻酸钠按一定比例混合均匀后，加入20倍于溶胶重量的纯净水，搅拌30分钟使之充分溶胀，将溶胀好的凝胶边搅拌边加热至100℃，时间为10分钟，按溶胶白糖5:1的比例加入蔗糖，时间为25-35min，用100目滤布过滤；
（4）调配浓缩：将溶胶和滤液混合均匀后，边搅拌边加热至75-80℃加入一定比例柠檬酸钾进行调配，然后边搅拌边加热45min后，灌装进果冻杯中，密封；
（5）杀菌冷却：采用巴氏杀菌法灭菌，温度85-90℃，时间10-12min。杀菌后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻盒外表的水分，温度为50-60℃，即制得地捻果冻。
在发明中，所述步骤（4）中一定比例为柠檬酸钾为0.02-0.05重量份。
在发明中，所述步骤（4）中一定比例为：魔芋葡甘聚粉0.2重量份、琼脂0.3重量份、海藻酸钠0.2重量份。
具体实施方式
（1）原料处理：选择成熟、无腐烂、无病害的地捻，用纯净水清洗后，将地捻果用榨汁机中捣碎，用80目滤布过滤后取汁，得溶液a；
（2）浸提：将步骤（1）所得溶液a投入5倍于溶液重量的纯净水中，加热至60-70℃，时间为2-6小时，滤液静置备用；
（3）凝胶制备：将魔芋葡甘聚粉、琼脂、海藻酸钠按一定比例混合均匀后，加入20倍于溶胶重量的纯净水，搅拌30分钟使之充分溶胀，将溶胀好的凝胶边搅拌边加热至100℃，时间为10分钟，按溶胶白糖5:1的比例加入蔗糖，时间为25-35min，用100目滤布过滤；
（4）调配浓缩：将溶胶和滤液混合均匀后，边搅拌边加热至75-80℃加入0.02公斤柠檬酸钾进行调配，然后边搅拌边加热45min后，灌装进果冻杯中，密封；
（5）杀菌冷却：采用巴氏杀菌法灭菌，温度85-90℃，时间10-12min。杀菌后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻盒外表的水分，温度为50-60℃，即制得地捻果冻。
Claims (4)
1.一种地捻营养保健果冻及制备方法，其特征在于：采用地捻汁为主料添加制作果冻的辅料制备而成，制作果冻的生产步骤如下：
（1）原料处理：选择成熟、无腐烂、无病害的地捻，用纯净水清洗后，将地捻果用榨汁机中捣碎，用80目滤布过滤后取汁，得溶液a；
（2）浸提：将步骤（1）所得溶液a投入5倍于溶液重量的纯净水中，加热至60-70℃，时间为2-6小时，滤液静置备用；
（3）凝胶制备：将魔芋葡甘聚粉、琼脂、海藻酸钠按一定比例混合均匀后，加入20倍于溶胶重量的纯净水，搅拌30分钟使之充分溶胀，将溶胀好的凝胶边搅拌边加热至100℃，时间为10分钟，按溶胶白糖5:1的比例加入蔗糖，时间为25-35min，用100目滤布过滤；
（4）调配浓缩：将溶胶和滤液混合均匀后，边搅拌边加热至75-80℃加入一定比例柠檬酸钾进行调配，然后边搅拌边加热45min后，灌装进果冻杯中，密封；
（5）杀菌冷却：采用巴氏杀菌法灭菌，温度85-90℃，时间10-12min。
2.杀菌后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻盒外表的水分，温度为50-60℃，即制得地捻果冻。
3.根据权利要求1所述一种地捻营养保健及制备方法，其特征在于：所述步骤（4）中一定比例为：魔芋葡甘聚粉0.2重量份、琼脂0.3重量份、海藻酸钠0.2重量份。
4.根据权利要求1所述一种地捻营养保健及制备方法，其特征在于：所述步骤（4）中一定比例为柠檬酸钾为0.02-0.05重量份。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076458A (zh) * | 2015-09-21 | 2015-11-25 | 张凤平 | 一种梦花保健乳扇及制作方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (zh) * | 1995-10-05 | 1997-04-09 | 刘述安 | 一种魔芋果冻及其制作方法 |
| CN1864528A (zh) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | 多肽果冻的生产方法 |
| CN101416740A (zh) * | 2008-11-28 | 2009-04-29 | 内蒙古伊利实业集团股份有限公司 | 含龟苓膏的冷冻饮品及其制备方法 |
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2013
- 2013-09-23 CN CN201310432881.XA patent/CN104171782B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146867A (zh) * | 1995-10-05 | 1997-04-09 | 刘述安 | 一种魔芋果冻及其制作方法 |
| CN1864528A (zh) * | 2006-04-27 | 2006-11-22 | 中国日用化学工业研究院 | 多肽果冻的生产方法 |
| CN101416740A (zh) * | 2008-11-28 | 2009-04-29 | 内蒙古伊利实业集团股份有限公司 | 含龟苓膏的冷冻饮品及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 贾娟等: "果蔬复合营养保健果冻的研制", 《食品与发酵科技》, vol. 49, no. 1, 25 February 2013 (2013-02-25) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076458A (zh) * | 2015-09-21 | 2015-11-25 | 张凤平 | 一种梦花保健乳扇及制作方法 |
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