CN105010912A - 一种辣木果冻及其加工方法 - Google Patents
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Abstract
本发明公开了一种辣木果冻及其加工方法,主要用辣木原叶粉中加入果冻粉等辅料制作成的果冻,其工艺是:(1)将一定比例的辣木原叶粉中加入果冻粉等辅料混合;(2)将混料烫漂去腥;(3)将混料酸化;(4)将混料磨浆;(5)溶糖;(6)真空煎煮;(7)冷却成型、包浆、成品;根据本发明的方法制备的辣木果冻营养丰富、且美味可口,同时易于保存。
Description
技术领域
本发明涉及一种营养保健食品的制备方法,尤其涉及一种辣木果冻及其加工方法。
背景技术
辣木树原产于印度和非洲,属于辣木树科,为多年生常绿小乔木至大乔木。目前供食用栽培的有印度辣木树和非洲辣木树。
辣木树全身都是宝,其根、茎叶中含有丰富的维他命A、B、C,蛋白质、钙、钾、铁等矿物质。据分析,其所含钙为牛奶的四倍,钾是香蕉的三倍,铁是菠菜的三倍,维C是橙子的七倍,维他命A是胡萝卜的四倍,辣木树中还含有一种叫做“辣木树素”的抗生素,对革兰氏阳性菌具有抗性作用;因此,以辣木树材料做成保健食品或保健饮料,是一件很有意义的事,如将含有丰富油脂、榈油酸、硬脂肪酸、油酸、豆油酸、次豆油酸、山嵛酸的辣木树籽以及将含有丰富的钙、铜、镁、铁、磷、钾、维生素A、B、C、E的辣木树叶加以好好加工,其保健效果是相当显著的;但目前我国对辣木树的了解和研究还处于起步阶段,我国的海南和台湾等地盛产辣木树,但是很少见以辣木树为原料制作果冻食品的报道,很大的一个原因是,辣木树的次生代谢产物含量高,故而加工工艺比较复杂,在加工过程中,很多营养成分很容易被破坏。
发明内容
本发明就是针对上述问题,提出一种用辣木粉制作成可食用辣木果冻的方法,以将其丰富营养为人类充所利用。
为达到上述技术目的,本发明采用了一种辣木果冻及其加工方法,主要用辣木原叶粉中加入果冻粉等辅料制作成的果冻,其工艺是:
(1)将一定比例的辣木原叶粉中加入果冻粉等辅料混合;
(2)将混料烫漂去腥;
(3)将混料酸化;
(4)将混料磨浆;
(5)溶糖;
(6)真空煎煮;
(7)冷却成型、包浆、成品。
根据本发明的方法制备的辣木果冻营养丰富、且美味可口,同时易于保存。
根据中国农业部蔬菜品质监督检验测试中心测定证明,每100g的辣木中含有蛋白质27.1克,约为牛奶的2倍;含维生素C 200毫克,约为鲜橙的7倍;含维生素A 16.3毫克,约为胡萝卜的4倍;含铁28.2毫克,约为波菜的3倍;含钙2003毫克,约为牛奶的4倍;含钾1324毫克,约为香蕉的3倍。辣木茶富含人体必需的多种蛋白质、维生素、矿物质及多种药效成分,既能有效补充营养,又能滋阴降火,通肠利便疏肝理气,调节“三高”,促进健康。
同时,辣木有退热、消炎、排石、利尿、降压、止痛、强心、催欲等功用。
传统印度医药常用于治疗糖尿病、高血压、心血管病、肥胖症、皮肤病、眼疾、免疫力底下、坏血病、贫血、佝偻、抑郁、关节炎、风湿、结实、消化器官肿瘤等疾病。
大量研究证明了辣木的医疗保健功能:叶片、果实和根含有降低血压和胆固醇的功能成分:Ghasi等研究表明,辣木叶能分别降低高脂鼠的血清、肝脏和肾中的胆固醇14.35%、6,40%和11.09%,并增加15.22%血清蛋白;根部所含的生物碱,能明显地改变小鼠血尿素、血浆蛋白质、胆红素和胆固醇;叶片含有调节甲状腺素和肝脂过氧化作用(LPO)的超氧化物歧化酶(SOD)和过氧化氢酶(CAT)。Tahiliani等研究表明,低剂量的叶片提取物能调节甲状腺机能亢进;动物试验表明,叶片提取物可降低25%的胆固醇。辣木叶片含丰富的维生素A,可治疗维生素A缺乏症,Nambiar等研究表明,辣木叶片能明显改善维生素A缺乏症的临床症状,体重和血清中维生素A含量明显增加(28.2ng/dL,而对照为19.1ng/dL)。Guevara等研究证明辣木种子中4(α-L-rhamnosyloxy)一苯甲基异硫氰酸盐、β-谷甾醇-3-O-β-D-吡喃葡糖苷、niazimicin和辣木叶片中的硫代氨基甲酸盐均对爱泼斯坦巴瑞病毒(Epstein-Barrvirus)有明显的抑制作用,硫氨基酸酯能抑制肿瘤细胞生长。
具体实施方式
下面通过具体实施方式本发明作进一步详细地说明。
实施例1
这是用辣木原叶粉中加入果冻粉等辅料制作成的果冻,其工艺是:
原料配比混合→烫漂去腥→酸化→磨浆→溶糖→真空煎煮→冷却成型→包浆→成品。
辣木与麒麟菜都有臭腥味,在红茶汤水中(1斤食用醋酸,五十斤冷水)浸泡柔软将辣木原粉一起磨成浆,滤出杂质残渣后倒入溶糖水中,加酪朊蛋白,采用装有搅拌器(700技/分)乳化头的真容煎煮锅中密封慢火煎煮,待酱体凝固倒入固体模具中冷却便成型,即可包装,打开食用时辣木脆冻面上有少许水珠、仍果酱没有完全冷却的工程中包装在袋中继续冷却蒸发水分所至,但正是这个特点,吃的时候有冻感和口感顺滑爽口。配比是:辣木粉三份,麒麟菜二份,果冻粉一份,玉米糖浆二份,水二份。
实施例2
辣木爽及其加工方法
这是一种以辣木原粉为主要原料的制作爽脆口感的食品加工方法,既有软糕的如口感但又比软糕质感爽脆、介于果冻产品口感和龟苓膏类产品口感之间。有似是又非是感觉。其工艺是:
原料→浸泡成浆→煎糖→过滤→乳化→加水煎煮至沸→冷却→成型。
在辣木浸泡才浆过程中加入适量柠檬酸与柠檬酸钠将其PH值调制7.0-7.6之间倒入糖水一起过滤,去除残存物,加入适量瓜尔豆胶,酪朊蛋白及食用卡拉胶一起边慢速搅拌(350~400转/分)至沸倒进容器置于冷水中冷却,便可成型封闭的容器窥镜中可见热气形成的水珠,雾蒙窥镜则可卸下封闭口,应其继续冷却至完全没有热气感觉便可包装。如仅用塑料独立包装则要在其尚未完全冷却凝固时上机包装。
实施例3
辣木玫瑰果冻
这是一种辣木粉与玫瑰花浆混合加工的方法,其工艺是:
辣木粉、玫瑰花浆、加水混合浆--过滤--熬白砂糖--糖浆真空脱气、真空煎煮浓缩--加香料提取物--酸味剂--熬煮--冷却--包装成品。
配比辣木粉三份,玫瑰花浆二份,白砂糖二份,葡萄糖浆一份,果冻粉二份,混合乳化剂是海藻提取物、瓜尔豆胶及凉粉草提取物,水适量。混合乳化必须在一个特定装置真空带搅拌器带乳化头的不锈钢中慢慢煎煮,当香料粘稠状下滴入珍珠断线,凝固不粘手,便马上出锅用冷水迅速降温上机包装。这种果冻玫瑰香味更诱人可餐。这种果冻香气袭人,刺激食欲,保健营养型食品,不再使用“三酸二碱”来浓缩提取物,只要把海藻提取物和凉粉草提取物在熬煮浓缩时加入,其效果就很明显。
实施例4
辣木椰奶果冻及其加工
这是两种植物蛋白相混合的营养果冻加工方法,辣木叶粉含蛋白质13g/100g,而新鲜椰奶含蛋白质3.5~4g/100g,因此先在新鲜椰奶中加入适量酪朊蛋白和玉米淀粉进行第一工序乳化,乳化后测定其含量蛋白质上升14g/100g左右,与辣木叶粉所含蛋白质基本持平,辣木叶粉干燥失重,椰奶汁含有水分,两者在混合饱和水分成粘糊状再加工。可减少水分蒸发时间、是两者所含的营养元素不会因加工温度过高时间过长而大量挥发。配比原料是:辣木粉五份、椰奶二份、果冻粉一份、海藻提取物一份、仙人草提取物一份,其工艺是:
(1)新鲜椰奶乳化;
(2)辣木叶粉、果冻粉浸泡;
(3)混合乳化;
(4)加海藻提取物、仙人草提取物边搅边拌;
(5)煎煮;
(6)注模或上机包装冷却成型;
(7)成品。
需要注意的是:煎煮必须在一个特定带搅拌器和乳化器的真空煎煮锅中,边搅拌边乳化边煎煮、直待物料下滴入珍珠断线、则可上模上机并迅速冷却成品。这种果冻营养丰富、奶味丰富并爽口。
Claims (1)
1.一种辣木果冻及其加工方法,其特征在于,主要用辣木原叶粉中加入果冻粉等辅料制作成的果冻,其工艺是:
(1)将一定比例的辣木原叶粉中加入果冻粉等辅料混合;
(2)将混料烫漂去腥;
(3)将混料酸化;
(4)将混料磨浆;
(5)溶糖;
(6)真空煎煮;
(7)冷却成型、包浆、成品。
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