CN105380203A - 一种脆木瓜椰汁果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种脆木瓜椰汁果冻,由以下重量份原料制成:鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、椰汁30-40、桑葚20-25、木耳15-20、木瓜50-60、甜菊叶1-2、石榴花1-2、莲子芯1-2、米粉15-20,柠檬酸、白砂糖、植物油和水适量。本发明中制成的脆木瓜丁在米糊浆中挂浆再干燥,在脆木瓜丁表面形成一层可食用的米纸薄膜,再放入植物油中2-3秒,使其表面形成一层油膜,使脆木瓜丁在果冻中保持脆度,增加果冻的咀嚼性;桑葚含糖、蛋白质、脂肪、糅酸、苹果酸及多种维生素、矿物质和花青素,有健脾胃,助消化、补充营养、乌发美容、治疗贫血等作用。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种脆木瓜椰汁果冻及其制备方法。
背景技术
果冻是一种休闲食品,呈半固体状,外观晶莹,色泽鲜艳,口感软滑。果冻是以水、白砂糖、卡拉胶、魔芋粉等为主要原料,经溶胶、调配、灌装、杀菌、冷却等多道工序制成。果冻中含有大量膳食纤维,可调节肠道功能,特别是润肠通便,常食可以增加肠道内的湿润度,改善便秘,并且果冻含有的能量低,几乎不含蛋白质、脂肪等,可增进消化,改善人们日常饮食中摄入高脂肪、高能量食物超标的现象。
目前市场上的果冻主要是果肉果冻和果味果冻为主,产品单一,且一些果冻的生产原料中没有果汁果肉,而是果味香精和食品色素,这样的果冻营养价值低,长期食用不利于人们的身体健康。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种脆木瓜椰汁果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种脆木瓜椰汁果冻,由以下重量份原料制成:
鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、椰汁30-40、桑葚20-25、木耳15-20、木瓜50-60、甜菊叶1-2、石榴花1-2、莲子芯1-2、米粉15-20,柠檬酸、白砂糖、植物油和水适量。
所述的脆木瓜椰汁果冻的制备方法,包括以下步骤:
(1)将甜菊叶、石榴花和莲子芯加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将木耳泡发洗净,加入椰汁打浆,过滤取滤液,得木耳椰汁;将桑葚洗净烘至半干,得桑葚干;
(2)将木瓜去皮去籽切丁,经真空油炸脱水等工艺制成脆木瓜丁;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将脆木瓜丁放入糊浆中挂浆后烘干,再将其放入植物油中2-3秒,捞出后沥干油分;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和木耳椰汁,混合均匀,得混合胶液;将混合胶液煮沸10-20分钟,加入柠檬酸,过滤,待胶液冷却至60-70℃后加入桑葚干和步骤(2)所得的脆木瓜丁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
所述的脆木瓜椰汁果冻的制备方法,步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
本发明的优点是:本发明中制成的脆木瓜丁在米糊浆中挂浆再干燥,在脆木瓜丁表面形成一层可食用的米纸薄膜,再放入植物油中2-3秒,使其表面形成一层油膜,米纸薄膜可防止脆木瓜丁吸收过多油分,且米纸薄膜和油膜可使脆木瓜丁在果冻中保持脆度,增加果冻的咀嚼性;添加的鱼胶粉可补充大量的胶原蛋白,延缓细胞衰老;桑葚含糖、蛋白质、脂肪、糅酸、苹果酸及多种维生素、矿物质和花青素,有防止血管硬化、健脾胃,助消化、补充营养、乌发美容、治疗贫血等作用;添加的中草药具有保健功效,如甜菊叶减肥养颜、调节血糖等。
具体实施方式
一种脆木瓜椰汁果冻,由以下重量份原料制成:
鱼胶粉5、卡拉胶15、魔芋粉10、椰汁30、桑葚20、木耳15、木瓜50、甜菊叶1、石榴花1、莲子芯1、米粉15,柠檬酸、白砂糖、植物油和水适量。
所述的脆木瓜椰汁果冻的制备方法,包括以下步骤:
(1)将甜菊叶、石榴花和莲子芯加5倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将木耳泡发洗净,加入椰汁打浆,过滤取滤液,得木耳椰汁;将桑葚洗净烘至半干,得桑葚干;
(2)将木瓜去皮去籽切丁,经真空油炸脱水等工艺制成脆木瓜丁;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将脆木瓜丁放入糊浆中挂浆后烘干,再将其放入植物油中2秒,捞出后沥干油分;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和木耳椰汁,混合均匀,得混合胶液;将混合胶液煮沸10分钟,加入柠檬酸,过滤,待胶液冷却至60℃后加入桑葚干和步骤(2)所得的脆木瓜丁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
所述的脆木瓜椰汁果冻的制备方法,步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
Claims (3)
1.一种脆木瓜椰汁果冻,其特征在于,由以下重量份原料制成:
鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、椰汁30-40、桑葚20-25、木耳15-20、木瓜50-60、甜菊叶1-2、石榴花1-2、莲子芯1-2、米粉15-20,柠檬酸、白砂糖、植物油和水适量。
2.根据权利要求1所述的脆木瓜椰汁果冻的制备方法,其特征在于,包括以下步骤:
(1)将甜菊叶、石榴花和莲子芯加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将木耳泡发洗净,加入椰汁打浆,过滤取滤液,得木耳椰汁;将桑葚洗净烘至半干,得桑葚干;
(2)将木瓜去皮去籽切丁,经真空油炸脱水等工艺制成脆木瓜丁;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将脆木瓜丁放入糊浆中挂浆后烘干,再将其放入植物油中2-3秒,捞出后沥干油分;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和木耳椰汁,混合均匀,得混合胶液;将混合胶液煮沸10-20分钟,加入柠檬酸,过滤,待胶液冷却至60-70℃后加入桑葚干和步骤(2)所得的脆木瓜丁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
3.根据权利要求2所述的脆木瓜椰汁果冻的制备方法,其特征在于:步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
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CN106666590A (zh) * | 2017-02-10 | 2017-05-17 | 南京晓庄学院 | 一种椰子冻及其制备方法 |
CN107307360A (zh) * | 2017-07-25 | 2017-11-03 | 杨在侠 | 一种灯芯草菠萝果冻的制备方法 |
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CN102919630A (zh) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | 木瓜果冻粉 |
CN103609925A (zh) * | 2013-11-15 | 2014-03-05 | 陈安均 | 一种银耳果冻 |
CN104256227A (zh) * | 2014-09-26 | 2015-01-07 | 陈国勇 | 一种补血益气果冻 |
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CN103609925A (zh) * | 2013-11-15 | 2014-03-05 | 陈安均 | 一种银耳果冻 |
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