CN104489443B - 一种养颜减肥果冻及其制备方法 - Google Patents
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Classifications
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- 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
- A23L29/37—Sugar alcohols
-
- 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
- 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
- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明属于食品加工领域,具体提供了一种养颜减肥果冻及其制备方法。按重量百分比,该果冻由以下成分组成:罗汉果花0.5~0.8%,香蕉清汁10~12%,铁皮石斛超微粉0.3~0.5%,火龙果花超微粉1.0~1.25%,兰香子0.6~0.8%,白糖15~17%,异麦芽酮糖醇2.5~4%,柠檬酸0.05~0.08%,凝胶剂1.1~1.5%;余量为水。本发明的有益效果是:1、果冻的原料成分具有美容养颜、调压降脂的作用,且食后易有饱腹感,具有美容养颜及减肥的功效;2、使用异麦芽酮糖醇与其他甜味剂协同作用,使果冻产品能量低、热量低,更适合三高人群食用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种养颜减肥果冻及其制备方法。
背景技术
果冻是人们喜爱的休闲小食品,外观晶莹透亮,口感爽滑。但在果冻的制备过程为了追求外观及口感,通常加入较多的人工合成香精、白糖、色素等,多吃容易血糖高并引起肥胖,不利于想要减肥的人群及三高人群,且过多食用色素也不利于消费者身体健康。
发明内容
本发明克服了上述不足,提供了一种食用后易有饱腹感的养颜减肥果冻及其制备方法。
一种养颜减肥果冻,按重量百分比,该果冻由以下成分组成:罗汉果花0.5~0.8%,香蕉清汁10~12%,铁皮石斛超微粉0.3~0.5%,火龙果花超微粉1.0~1.25%,兰香子0.6~0.8%,白糖15~17%,异麦芽酮糖醇2.5~4%,柠檬酸0.05~0.08%,凝胶剂1.1~1.5%;余量为水。
优选的,所述凝胶剂为卡拉胶、魔芋精粉和鱼胶粉的组合,卡拉胶:魔芋精粉:鱼胶粉的质量比为2~3:8~10:1~2。
上述果冻中的主要成分的原理如下:
兰香子:可以作为饮料的种子,具有排毒、清热、健脾、养胃、减肥保健等功,可健胃、治便秘、净化肠道、改善皮肤、减肥、可降血压、血糖、胆固醇、促进体内新陈代谢。
香蕉:味甘性寒,具有较高的药用价值,主要功用是清肠胃,治便秘,并有清热润肺、止烦渴、填精髓、解酒毒等功效。
铁皮石斛:有一定解热镇痛作用;能促进胃液分泌,助消化;并有增强新陈代谢、抗衰老等作用。
罗汉果花:口味甘甜,饮用方便,有清热凉血,润肺,滑肠排毒的作用并可美容养颜,是减肥果品,具有清热解毒、化痰止咳、清肝润肺、防暑降温、调压降脂、养颜美容的功效。
火龙果花:一种药食兼用的保健佳品,其富含低聚糖和水溶性膳食纤维,增加粪便的湿润度,能有效地防治便秘,预防肠癌;还富含多种维生素、花青素,具有抗氧化、抗衰老、软化血管、保护心脑血管的作用,同时对口腔溃疡、眼睛干涩、***炎、皮肤斑点增生等有很好的食疗作用。
异麦芽酮糖醇:与其他甜味剂合用有协同作用,并能掩盖某些高甜度甜味剂的不良后味。本品热值约为蔗糖的一半,对血浆葡萄糖和胰岛素水平无明显影响,可供糖尿病人食用。不致龋,无褐变反应。从营养学的角度来讲异麦芽酮糖醇是一种碳水化合物,而从生理上的角度来讲,它在人体内不易被分解吸收,也不为绝大多数微生物分解利用。其作为糖的替代品,广泛应用于无糖食品、无糖保健品和无糖药品等产品的生产上。在食品加工过程中加入异麦芽酮糖醇可以减少白砂糖的加入量,达到低能量、低热量的作用。
同时,本发明还提供了上述养颜减肥果冻的制备方法,包括以下几个步骤:
1)将铁皮石斛破壁打碎为颗粒度15~25μm的颗粒,干燥烘干至水分含量为10%以下;将罗汉果花、火龙果花干燥烘干至水分含量为8%以下,干燥烘干后的铁皮石斛、火龙果花进行超微粉碎制得火龙果花超微粉;
2)选取成熟度高的香蕉,整果进行微波预处理,去皮,破壁打浆15~30s,酶解,过滤得香蕉清汁;
3)将罗汉果花、铁皮石斛超微粉、火龙果花超微粉及异麦芽酮糖醇加水溶解煮沸2~3min后,熄火加入白糖,溶解,过滤,置于-2~0℃冷水浴中冷却;
4)将溶胶剂加入步骤3)制得溶液,加热煮沸后1~2min后加入香蕉清汁、柠檬酸混合均匀,过滤,得到果冻胶体液;
5)兰香子用水浸泡开,过筛除水后与步骤4)所得果冻胶体液混合,混合胶体液用胶体磨进行均质;
6)注模,冷却成型,杀菌。
优选的,所述步骤1)中,铁皮石斛的烘干温度为60~80℃,罗汉果花、火龙果花的烘干温度为70~90℃。
优选的,所述步骤2)中,所述微波预处理为采用光波组合预处理,处理时间为35~55s。
优选的,所述步骤2)中,所述酶解为加入1%的果胶酶于42~45℃恒温酶解,酶解时间为2h。
优选的,所述步骤3)中,过滤使用200目滤网。
优选的,所述步骤5)中,过筛使用80目筛网。
本发明的有益效果是:
1、果冻的原料成分具有美容养颜、调压降脂的作用,且食后易有饱腹感,具有美容养颜及减肥的功效;
2、使用异麦芽酮糖醇与其他甜味剂协同作用,使果冻产品能量低、热量低,更适合三高人群食用。
附图说明
图1为提取本发明果冻体外抗氧化活性与VC对DPPH的清除效果测定对比图。
图2为提取本发明果冻体外抗氧化活性与VC对·OH自由基的清除效果测定对比图。
图3为提取本发明果冻体外抗氧化活性与VC对O2自由基的清除效果测定对比图。
具体实施方式
下面对本发明的较优的实施例作进一步的详细说明:
实施例1
果冻成分为:罗汉果花0.5g,香蕉清汁10g,铁皮石斛超微粉0.5g,火龙果花超微粉1.0g,兰香子0.6g,白糖15g,异麦芽酮糖醇2.5g,柠檬酸0.08g,卡拉胶0.3g,魔芋精粉0.8g,鱼胶粉0.1g,水100g。
果冻制备方法为:
1)将铁皮石斛破壁通过破壁料理机打碎为颗粒度15~25μm的颗粒,均匀摊开在托盘上,放入电热鼓风干燥箱中于60℃条件下烘干至水分低于8%;将罗汉果花、火龙果花放入电热鼓风干燥箱中于90℃条件下烘干至水分低于8%以下备用,干燥烘干后的火龙果花通过超微粉碎机进行超微粉碎制得火龙果花超微粉。
2)取新鲜、成熟度高(以香蕉果身圆满但尚见棱角为成熟度高)、无病虫、无腐烂的优质香蕉,整果选择光波组合,处理时间40s,处理后的香蕉迅速去皮,采用破壁料理机,破壁打浆30s,加入1%的果胶酶于42℃恒温酶解2h,过滤得香蕉清汁。
3)取水、罗汉果花、铁皮石斛超微粉、,火龙果花超微粉、异麦芽酮糖醇进行煮沸2~3分钟后熄火加入白糖进行搅拌溶解后,通过200目滤网的滤网过滤得到复配的花粉糖水,用-2~0℃冰水冰浴冷却备用。
4)将称好的卡拉胶0.25g,魔芋精粉0.8g,鱼胶粉0.1g,加入步骤3)所得糖水,倒入锅内并适当搅拌,以不粘锅为宜。随后加火,微沸开始减火,在电磁炉100℃500W的条件下维持90s,并马上加香蕉汁10g、柠檬酸0.08g,同等条件下维持30s,趁热用250目的滤布将煮好的果冻胶体液过滤。
5)兰香子0.6g在水中浸泡8min,通过80目的筛网过滤除水得膨胀的兰香子,将膨胀的兰香子与步骤4)所得果冻胶体液混合,混合胶体液用胶体磨进行均质。
6)将均质后的果冻胶体液注入模型中进行分装,在室温或者冰箱4℃冷藏冷却10min后杀菌,即制得所需要的养颜减肥果冻。
实施例2
果冻成分为:罗汉果花0.8g,香蕉清汁12g,铁皮石斛超微粉0.3g,火龙果花超微粉1.25g,兰香子0.8g,白糖15g,异麦芽酮糖醇3g,柠檬酸0.08g,卡拉胶0.3g,魔芋精粉1.0g,鱼胶粉0.15g,水100g。
果冻制备方法为:
1)将铁皮石斛破壁通过破壁料理机打碎为颗粒度15~25μm的颗粒,均匀摊开在托盘上,放入电热鼓风干燥箱中于60℃条件下烘干至水分低于10%;将罗汉果花、火龙果花放入电热鼓风干燥箱中于70℃条件下烘干至水分低于5%以下备用,干燥烘干后的火龙果花通过超微粉碎机进行超微粉碎制得火龙果花超微粉。
2)取新鲜、成熟度高(以香蕉果身圆满但尚见棱角为成熟度高)、无病虫、无腐烂的优质香蕉,整果选择光波组合,处理时间50s,处理后的香蕉迅速去皮,采用破壁料理机,破壁打浆20s,加入1%的果胶酶于45℃恒温酶解2h,过滤得香蕉清汁。
3)取水、罗汉果花、铁皮石斛超微粉、火龙果花超微粉、异麦芽酮糖醇进行煮沸2~3分钟后熄火加入白糖进行搅拌溶解后,通过200目滤网的滤网过滤得到复配的花粉糖水,用-2~0℃冰水冰浴冷却备用。
4)将称好的卡拉胶0.3g,魔芋精粉1.0g,鱼胶粉0.15g,加入步骤3)所得糖水,倒入锅内并适当搅拌,以不粘锅为宜。随后加火,微沸开始减火,在电磁炉100℃500W的条件下维持90s,并马上加香蕉汁、柠檬酸,同等条件下维持30s,趁热用250目的滤布将煮好的果冻胶体液过滤。
5)兰香子0.8g在水中浸泡8min,通过80目的筛网过滤除水得膨胀的兰香子,将膨胀的兰香子与步骤4)所得果冻胶体液混合,混合胶体液用胶体磨进行均质。
6)将均质后的果冻胶体液注入模型中进行分装,在室温或者冰箱4℃冷藏冷却10min后杀菌,即制得所需要的养颜减肥果冻。
实施例3
果冻成分为:罗汉果花4g,香蕉清汁50g,铁皮石斛超微粉2g,火龙果花超微粉5g,兰香子4g,白糖75g,异麦芽酮糖15g,柠檬酸0.4g,卡拉胶1.5g,魔芋粉5g,鱼胶粉0.6g,水500g。
果冻制备方法为:同实施例1。
实施例4
①本发明果冻基础数值测定
取实施例3所制得果冻均分为10份,任选5份进行基础数值测定,测定结果如表1所示:
表1本发明果冻基础数值
②本发明果冻饱腹实验
随机挑选身体健康,工作强度相当的五人为实验对象,每人均未吃早餐,统一时间试吃果冻,期间不吃喝其他东西,测试本发明所制果冻的饱腹感,实验结果如表2所示:
表2本发明果冻饱腹实验测定
③本发明果冻营养成分测定
对本发明果冻进行脂肪含量、微量元素含量、蛋白质含量等成分测定,其营养成分如表3所示:
表3本发明果冻营养成分测定结果
营养成分 | 含量(每100g果冻) | 营养成分 | 含量(mg/100g果冻) |
总脂肪 | 0g | 钙 | 8~12 |
饱和脂肪 | 0g | 磷 | 5~9 |
反式脂肪 | 0g | 铁 | 7~10 |
碳水化合物 | 23~26g | 镁 | 9~13 |
胆固醇 | 0g | 铜 | 0.3 |
膳食纤维 | 1.3~1.7g | 胡萝卜素 | 0.20 |
蛋白质 | 1.5g | 维生素B1 | 0.02 |
糖 | 15% | 维生素B2 | 0.04 |
灰分 | 0.7~0.85g | 维生素C | 16.0 |
钠 | 45mg | 维生素E | 3~5 |
硒 | 0.02~0.03mg | 尼克酸 | 0.2~0.4 |
由以上数据显示,本发明配方所制得的果冻,具有与常规果冻相同的基础性状,但营养成分高,不含脂肪,糖分较低,复合膳食纤维及多种维生素,且食后具有饱腹感,具有减肥的功效,更有利于有意向减肥的人群及三高人群食用。
④对自由基清除效果测定
通过提取果冻的体外抗氧化活性,与VC分析比较,分别测定其对DPPH、·OH自由基及O2自由基的清除效果。
对DPPH的清除效果对比测定如图1所示。由图1可知,相比对照物Vc、本发明果冻具有较好清除DPPH的作用。随着试样添加体积的增加,DPPH清除率随之递增,明显可以看出,对DPPH自由基的清除作用大小顺序为:本发明果冻>Vc。在0.2mL时,清除率超过50%,达到64.47%,最高清除率高达92.44%。
对·OH自由基的清除效果对比测定如图2所示。由图2可知,相比对照物Vc、本发明果冻具有较好清除·OH自由基的作用。随着试样添加体积的增加,·OH自由基的清除率随之递增,明显可以看出,对·OH自由基的清除作用大小顺序为:本发明果冻>Vc。在0.2mL时,清除率超过50%,达到74.18%,最高清除率高达98.67%。
对O2·自由基的清除效果对比测定如图3所示。由图3可知,相比对照物Vc、本发明果冻具有较好清除O2·自由基的作用。在0.2-0.4mL对O2·自由基的清除作用大小顺序为:Vc略高于本发明果冻。但在0.4-2.0mL范围时,对O2·自由基的清除作用大小顺序为:本发明果冻>Vc,本发明果冻最高清除率高达95.42%。
综上,与VC分析比较,可见本发明果冻清除自由基的能力强于VC,抗氧化性强,食用本发明果冻具有养颜美容的功效。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (6)
1.一种养颜减肥果冻的制备方法,其特征在于,按重量百分比,该果冻由以下成分制成:罗汉果花0.5~0.8%,香蕉清汁10~12%,铁皮石斛超微粉0.3~0.5%,火龙果花超微粉1.0~1.25%,兰香子0.6~0.8%,白糖15~17%,异麦芽酮糖醇2.5~4%,柠檬酸0.05~0.08%,凝胶剂1.1~1.5%;余量为水;所述凝胶剂为卡拉胶、魔芋精粉和鱼胶粉的组合,卡拉胶:魔芋精粉:鱼胶粉的质量比为2~3:8~10:1~2;
包括以下几个步骤:
1)将铁皮石斛破壁打碎为颗粒度15~25μm的颗粒,干燥烘干至水分含量为10%以下;将罗汉果花、火龙果花干燥烘干至水分含量为8%以下,干燥烘干后的铁皮石斛、火龙果花进行超微粉碎制得铁皮石斛超微粉、火龙果花超微粉;
2)选取成熟度高的香蕉,整果进行微波预处理,去皮,破壁打浆15~30s,酶解,过滤得香蕉清汁;
3)将罗汉果花、铁皮石斛超微粉、火龙果花超微粉及异麦芽酮糖醇加水溶解煮沸2~3min后,熄火加入白糖,溶解,过滤,置于-2~0℃冷水浴中冷却;
4)将凝胶剂加入步骤3)制得溶液,加热煮沸后1~2min后加入香蕉清汁、柠檬酸混合均匀,过滤,得到果冻胶体液;
5)兰香子用水浸泡开,过筛除水后与步骤4)所得果冻胶体液混合,混合胶体液用胶体磨进行均质;
6)注模,冷却成型,杀菌。
2.如权利要求1所述的制备方法,其特征在于,所述步骤1)中,铁皮石斛的烘干温度为60~80℃,罗汉果花、火龙果花的烘干温度为70~90℃。
3.如权利要求1所述的制备方法,其特征在于,所述步骤2)中,所述微波预处理为采用光波组合预处理,处理时间为35~55s。
4.如权利要求1所述的制备方法,其特征在于,所述步骤2)中,所述酶解为加入1%的果胶酶于42~45℃恒温酶解2h。
5.如权利要求1所述的制备方法,其特征在于,所述步骤3)中,过滤使用200目滤网。
6.如权利要求1所述的制备方法,其特征在于,所述步骤5)中,过筛使用80目筛网。
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CN105410806A (zh) * | 2015-11-27 | 2016-03-23 | 黄桂月 | 一种铁皮石斛红枣无糖果冻及其制备方法 |
CN105614797A (zh) * | 2016-01-21 | 2016-06-01 | 广西大学 | 一种铁皮石斛果冻及其制备方法 |
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CN103250942A (zh) * | 2013-06-05 | 2013-08-21 | 孙文松 | 一种养颜瘦身果冻 |
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