CN106107784A - 一种润肺清肺枇杷果肉果冻 - Google Patents
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Abstract
一种润肺清肺枇杷果肉果冻,由以下重量份原料制成:鲜芦荟55‑60、枇杷鲜果50‑60、柠檬醋35‑40、鼠尾草汁35‑40、苋菜25‑30、薇菜15‑20、蜂蜜30‑35、鲜奶120‑130、绿豆淀粉8‑10、糯米粉35‑40、魔芋胶10‑15、果胶15‑20、虫草菌丝体液8‑10、银杏叶6‑8、紫苑5‑6、篱栏子5‑6等;本发明采用苋菜作为天然的染色物,营养丰富,色泽鲜艳,特别添加新鲜芦荟凝胶,对细胞的衰老有明显的预防效果,加入枇杷鲜果等,具有润肺清肺的作用,香气宜人,搭配银杏叶、紫苑、鱼腥草等中药提取液,使得本发明的果冻具有一定的润肺止咳、补肺清肺,清凉散热,去痰火的作用。
Description
技术领域
本发明涉及一种润肺清肺枇杷果肉果冻,尤其涉及一种润肺清肺枇杷果肉果冻及其制备方法。
背景技术
果冻呈半固体状,由增稠剂加水、果汁等制成,其外观晶莹,色泽鲜艳,清甜滋润、口感软滑,是一种深受广大消费者喜爱的消闲食品。随着人们生活质量的提高,对消闲食品的营养健康也有了更高的追求,果冻中经常添加一些果肉,然而果肉的品种很少,也都是以鲜果为主,调配研制出新型的果冻,特别是果冻中添加的固型物,需要更加营养,口感更好。
发明内容
本发明克服了现有技术不足,提供了一种润肺清肺枇杷果肉果冻。
本发明是通过以下技术方案实现的:
一种润肺清肺枇杷果肉果冻,由以下重量份原料制成:鲜芦荟55-60、枇杷鲜果50-60、柠檬醋35-40、鼠尾草汁35-40、苋菜25-30、薇菜15-20、蜂蜜30-35、鲜奶120-130、绿豆淀粉8-10、糯米粉35-40、魔芋胶10-15、果胶15-20、虫草菌丝体液8-10、银杏叶6-8、紫苑5-6、篱栏子5-6、鱼腥草4-5、板蓝根6-7、葎草2-3、柠檬酸钠0.1-0.2、白砂糖60-65、水适量。
一种润肺清肺枇杷果肉果冻的制备方法,包括以下工艺:
(1)将鲜芦荟洗净,切成小块,置于容器中,用其质量8倍的70%乙醇溶液浸泡1小时,放入回流提取器中提取2次,每次提取时间1.5小时,合并两次提取液,再加入1倍量70%的乙醇溶液,充分搅拌,用0.45微米的微孔滤膜过滤器过滤,得芦荟凝胶备用;
(2)将枇杷鲜果洗净,取其果肉,切成小块,置于容器中,倒入柠檬醋、鼠尾草汁,密封泡制5-7天,取出枇杷果肉备用;
(3)将苋菜、薇菜洗净,同时置于榨汁机中,倒入适量的水,榨汁,用3层纱布过滤,得滤液备用;
(4)将绿豆淀粉用沸水调和,成浓稠状,加入糯米粉、步骤(3)处理得到的滤液、蜂蜜,充分搅拌,混合均匀,呈面团状,放入模型中制成直径0.5cm的苋菜红糯米团,倒入锅中,加入鲜奶,将糯米团煮熟后取出,冷却备用,牛奶备用;
(5)将银杏叶、紫苑、篱栏子、鱼腥草、板蓝根、葎草用5-10倍量的水加热提取,过滤,得中药提取液备用;
(6)将魔芋胶、果胶、芦荟凝胶与白砂糖混合均匀,置于容器中,用冷开水浸泡5-10min后于80℃的水浴中,水浴加热至溶解完全,煮胶完成后用4层纱布进行过滤,除去胶液中的泡沫和杂质;
(7)将步骤(2)、(4)、(5)处理得到的物料与柠檬酸钠、虫草菌液依次加入到煮好的胶液中,充分搅拌,混合均匀后,灌装,封盖后,将果冻置于85℃的条件下杀菌10min即可。
与现有技术相比,本发明的优点是:
本发明的一种润肺清肺枇杷果肉果冻,添加特制的糯米团,口感好,采用苋菜作为天然的染色物,营养丰富,色泽鲜艳,特别添加新鲜芦荟凝胶,富含单糖和多糖,以及维生素、矿物质,对细胞的衰老有明显的预防效果,加入枇杷鲜果等,具有润肺清肺的作用,香气宜人,搭配银杏叶、紫苑、篱栏子、鱼腥草等中药提取液,使得本发明的果冻具有一定的润肺止咳、补肺清肺,清凉散热,去痰火的作用。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种润肺清肺枇杷果肉果冻,由以下重量份(Kg)原料制成:鲜芦荟55、枇杷鲜果50、柠檬醋35、鼠尾草汁35、苋菜25、薇菜15、蜂蜜30、鲜奶120、绿豆淀粉8、糯米粉35、魔芋胶10、果胶15、虫草菌丝体液8、银杏叶6、紫苑5、篱栏子5、鱼腥草4、板蓝根6、葎草2、柠檬酸钠0.1、白砂糖60、水适量。
一种润肺清肺枇杷果肉果冻的制备方法,包括以下工艺:
(1)将鲜芦荟洗净,切成小块,置于容器中,用其质量8倍的70%乙醇溶液浸泡1小时,放入回流提取器中提取2次,每次提取时间1.5小时,合并两次提取液,再加入1倍量70%的乙醇溶液,充分搅拌,用0.45微米的微孔滤膜过滤器过滤,得芦荟凝胶备用;
(2)将枇杷鲜果洗净,取其果肉,切成小块,置于容器中,倒入柠檬醋、鼠尾草汁,密封泡制5天,取出枇杷果肉备用;
(3)将苋菜、薇菜洗净,同时置于榨汁机中,倒入适量的水,榨汁,用3层纱布过滤,得滤液备用;
(4)将绿豆淀粉用沸水调和,成浓稠状,加入糯米粉、步骤(3)处理得到的滤液、蜂蜜,充分搅拌,混合均匀,呈面团状,放入模型中制成直径0.5cm的苋菜红糯米团,倒入锅中,加入鲜奶,将糯米团煮熟后取出,冷却备用,牛奶备用;
(5)将银杏叶、紫苑、篱栏子、鱼腥草、板蓝根、葎草用5倍量的水加热提取,过滤,得中药提取液备用;
(6)将魔芋胶、果胶、芦荟凝胶与白砂糖混合均匀,置于容器中,用冷开水浸泡5min后于80℃的水浴中,水浴加热至溶解完全,煮胶完成后用4层纱布进行过滤,除去胶液中的泡沫和杂质;
(7)将步骤(2)、(4)、(5)处理得到的物料与柠檬酸钠、虫草菌液依次加入到煮好的胶液中,充分搅拌,混合均匀后,灌装,封盖后,将果冻置于85℃的条件下杀菌10min即可。
Claims (2)
1.一种润肺清肺枇杷果肉果冻,其特征在于,由以下重量份原料制成:鲜芦荟55-60、枇杷鲜果50-60、柠檬醋35-40、鼠尾草汁35-40、苋菜25-30、薇菜15-20、蜂蜜30-35、鲜奶120-130、绿豆淀粉8-10、糯米粉35-40、魔芋胶10-15、果胶15-20、虫草菌丝体液8-10、银杏叶6-8、紫苑5-6、篱栏子5-6、鱼腥草4-5、板蓝根6-7、葎草2-3、柠檬酸钠0.1-0.2、白砂糖60-65、水适量。
2.如权利要求1所述的一种润肺清肺枇杷果肉果冻的制备方法,其特征在于,包括以下工艺:
(1)将鲜芦荟洗净,切成小块,置于容器中,用其质量8倍的70%乙醇溶液浸泡1小时,放入回流提取器中提取2次,每次提取时间1.5小时,合并两次提取液,再加入1倍量70%的乙醇溶液,充分搅拌,用0.45微米的微孔滤膜过滤器过滤,得芦荟凝胶备用;
(2)将枇杷鲜果洗净,取其果肉,切成小块,置于容器中,倒入柠檬醋、鼠尾草汁,密封泡制5-7天,取出枇杷果肉备用;
(3)将苋菜、薇菜洗净,同时置于榨汁机中,倒入适量的水,榨汁,用3层纱布过滤,得滤液备用;
(4)将绿豆淀粉用沸水调和,成浓稠状,加入糯米粉、步骤(3)处理得到的滤液、蜂蜜,充分搅拌,混合均匀,呈面团状,放入模型中制成直径0.5cm的苋菜红糯米团,倒入锅中,加入鲜奶,将糯米团煮熟后取出,冷却备用,牛奶备用;
(5)将银杏叶、紫苑、篱栏子、鱼腥草、板蓝根、葎草用5-10倍量的水加热提取,过滤,得中药提取液备用;
(6)将魔芋胶、果胶、芦荟凝胶与白砂糖混合均匀,置于容器中,用冷开水浸泡5-10min后于80℃的水浴中,水浴加热至溶解完全,煮胶完成后用4层纱布进行过滤,除去胶液中的泡沫和杂质;
(7)将步骤(2)、(4)、(5)处理得到的物料与柠檬酸钠、虫草菌液依次加入到煮好的胶液中,充分搅拌,混合均匀后,灌装,封盖后,将果冻置于85℃的条件下杀菌10min即可。
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