CN106262332A - 一种生姜御寒莲藕果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种生姜御寒莲藕果冻,由以下重量份原料制成:生姜20‑25、红糖汁130‑140、莲藕55‑60、南烛叶汁80‑90、山药50‑55、2%质量浓度的食盐水70‑80、鲜奶30‑32、乳酸菌5.5‑6.5、冬虫夏草6‑7、鹿茸4‑5、阿胶5‑6、人参4‑5、桂皮5‑6、红花5‑6、天目地黄1‑2、魔芋胶15‑20、卡拉胶3‑4、柠檬酸0.4‑0.5、蔗糖25‑30、水适量。
Description
技术领域
本发明涉及莲藕果冻技术领域,尤其涉及一种生姜御寒莲藕果冻及其制备方法。
背景技术
莲藕含有淀粉、蛋白质、天门冬素、维生素C以及抗氧化酶等成分,营养及其丰富,并且口感甜脆爽口,生食熟食皆可,果冻是人们经常食用的零食,弹嫩爽滑,深受消费者喜爱,但是市场上很少见莲藕果冻,以及具有保健功能的果冻。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种生姜御寒莲藕果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种生姜御寒莲藕果冻,由以下重量份原料制成:生姜20-25、红糖汁130-140、莲藕55-60、南烛叶汁80-90、山药50-55、2%质量浓度的食盐水70-80、鲜奶30-32、乳酸菌5.5-6.5、蚕豆35-40、鲜竹叶10-12、玉米油60-70、冬虫夏草6-7、鹿茸4-5、阿胶5-6、人参4-5、桂皮5-6、红花5-6、天目地黄1-2、魔芋胶15-20、卡拉胶3-4、柠檬酸0.4-0.5、蔗糖25-30、水适量。
一种生姜御寒莲藕果冻的制备方法,包括以下步骤:
(1)将生姜用清水洗净,洗净后放入搅碎机中搅碎,将搅碎的生姜与红糖汁同时置于锅中,加热煮沸,煮沸后保持沸腾30-35分钟,过滤,得生姜红糖汁备用;
(2)将莲藕用清水洗净,用刀切成均匀的碎丁,将莲藕碎丁置于容器中,倒入南烛叶汁,浸泡5-7天,浸泡后莲藕碎丁不易变质,味道清香,取出莲藕碎丁备用;
(3)将山药清洗干净,去皮,切片后置于容器中,倒入2%质量浓度的食盐水浸泡护色,取出后用清水冲洗干净,与其质量的7-8倍的水混合,用捣碎机破碎3-4分钟,得山药浆,将山药浆用胶体磨细磨3-4分钟,使山药颗粒进一步细化,得到山药浆备用;
(4)将鲜奶与山药浆、乳酸菌、蔗糖合并,调配以后与90-95℃杀菌5-10min,冷却至42-43℃时接入乳酸菌,与42℃培养箱中发酵6-7小时,再放入4-5℃的冷藏室中放置46-48h备用;
(5)何首乌、黄芪、人参、三七、灵芝、红景天、岩兰草用5-10倍量的水加热提取,过滤,得中药提取液备用;
(6)将蚕豆洗净去皮,与鲜竹叶置于锅中,倒入适量的水,加热焖煮1-1.5小时,煮熟后继续焖2-3小时,取出蚕豆,晒干,将玉米油置于锅中,加热,倒入蚕豆,加热炸熟,炸熟后磨碎备用;
(7)将魔芋胶、卡拉胶混合放入容器中,加入适量水,待充分吸胀后,加热溶解,趁热加入剩余原料中除水外的其他物料与生姜红糖汁、莲藕碎丁、山药浆、中药提取液、蚕豆混合搅拌均匀,并趁热迅速将溶胶混合物装入容器中并封口,待冷却后凝冻即可。
本发明的优点是:本发明的莲藕果冻,在果冻中直接添加新鲜的莲藕,用南烛叶汁浸泡而得,味道清香,口感脆嫩,用魔芋胶和卡拉胶按照合理比例制成混合凝胶,制出果冻柔嫩爽滑、弹性适中,果冻的爽滑弹嫩与莲藕的脆嫩搭配,口感独特,用山药浆制备果冻,颜色与众不同,山药经过乳酸发酵,发酵过程不会降低其营养价值,反而发酵后VB1 、VB2、VB6、谷氨酸等含量均增加,营养价值提高,制成的果冻风味更为独特,山药本身具有补益身体,添加生姜红糖汁与何首乌、黄芪、人参、三七、灵芝等中药提取液,具有防寒御寒作用,补益身体,调节体质的作用。。
具体实施方式
一种生姜御寒莲藕果冻,由以下重量份(Kg)原料制成:生姜20、红糖汁130、莲藕55、南烛叶汁80、山药50、2%质量浓度的食盐水70、鲜奶30、乳酸菌5.5、蚕豆35、鲜竹叶10、玉米油60、冬虫夏草6、鹿茸4、阿胶5、人参4、桂皮5、红花5、天目地黄1、魔芋胶15、卡拉胶3、柠檬酸0.4、蔗糖25、水适量。
一种生姜御寒莲藕果冻的制备方法,包括以下步骤:
(1)将生姜用清水洗净,洗净后放入搅碎机中搅碎,将搅碎的生姜与红糖汁同时置于锅中,加热煮沸,煮沸后保持沸腾30分钟,过滤,得生姜红糖汁备用;
(2)将莲藕用清水洗净,用刀切成均匀的碎丁,将莲藕碎丁置于容器中,倒入南烛叶汁,浸泡5天,浸泡后莲藕碎丁不易变质,味道清香,取出莲藕碎丁备用;
(3)将山药清洗干净,去皮,切片后置于容器中,倒入2%质量浓度的食盐水浸泡护色,取出后用清水冲洗干净,与其质量的7倍的水混合,用捣碎机破碎3分钟,得山药浆,将山药浆用胶体磨细磨3分钟,使山药颗粒进一步细化,得到山药浆备用;
(4)将鲜奶与山药浆、乳酸菌、蔗糖合并,调配以后与90℃杀菌5min,冷却至42℃时接入乳酸菌,与42℃培养箱中发酵6小时,再放入4℃的冷藏室中放置46h备用;
(5)何首乌、黄芪、人参、三七、灵芝、红景天、岩兰草用5倍量的水加热提取,过滤,得中药提取液备用;
(6)将蚕豆洗净去皮,与鲜竹叶置于锅中,倒入适量的水,加热焖煮1小时,煮熟后继续焖2小时,取出蚕豆,晒干,将玉米油置于锅中,加热,倒入蚕豆,加热炸熟,炸熟后磨碎备用;
(7)将魔芋胶、卡拉胶混合放入容器中,加入适量水,待充分吸胀后,加热溶解,趁热加入剩余原料中除水外的其他物料与生姜红糖汁、莲藕碎丁、山药浆、中药提取液、蚕豆混合搅拌均匀,并趁热迅速将溶胶混合物装入容器中并封口,待冷却后凝冻即可。
Claims (2)
1.一种生姜御寒莲藕果冻,其特征在于,由以下重量份原料制成:生姜20-25、红糖汁130-140、莲藕55-60、南烛叶汁80-90、山药50-55、2%质量浓度的食盐水70-80、鲜奶30-32、乳酸菌5.5-6.5、蚕豆35-40、鲜竹叶10-12、玉米油60-70、冬虫夏草6-7、鹿茸4-5、阿胶5-6、人参4-5、桂皮5-6、红花5-6、天目地黄1-2、魔芋胶15-20、卡拉胶3-4、柠檬酸0.4-0.5、蔗糖25-30、水适量。
2.如权利要求1所述的一种生姜御寒莲藕果冻的制备方法,其特征在于,包括以下步骤:
(1)将生姜用清水洗净,洗净后放入搅碎机中搅碎,将搅碎的生姜与红糖汁同时置于锅中,加热煮沸,煮沸后保持沸腾30-35分钟,过滤,得生姜红糖汁备用;
(2)将莲藕用清水洗净,用刀切成均匀的碎丁,将莲藕碎丁置于容器中,倒入南烛叶汁,浸泡5-7天,浸泡后莲藕碎丁不易变质,味道清香,取出莲藕碎丁备用;
(3)将山药清洗干净,去皮,切片后置于容器中,倒入2%质量浓度的食盐水浸泡护色,取出后用清水冲洗干净,与其质量的7-8倍的水混合,用捣碎机破碎3-4分钟,得山药浆,将山药浆用胶体磨细磨3-4分钟,使山药颗粒进一步细化,得到山药浆备用;
(4)将鲜奶与山药浆、乳酸菌、蔗糖合并,调配以后与90-95℃杀菌5-10min,冷却至42-43℃时接入乳酸菌,与42℃培养箱中发酵6-7小时,再放入4-5℃的冷藏室中放置46-48h备用;
(5)何首乌、黄芪、人参、三七、灵芝、红景天、岩兰草用5-10倍量的水加热提取,过滤,得中药提取液备用;
(6)将蚕豆洗净去皮,与鲜竹叶置于锅中,倒入适量的水,加热焖煮1-1.5小时,煮熟后继续焖2-3小时,取出蚕豆,晒干,将玉米油置于锅中,加热,倒入蚕豆,加热炸熟,炸熟后磨碎备用;
(7)将魔芋胶、卡拉胶混合放入容器中,加入适量水,待充分吸胀后,加热溶解,趁热加入剩余原料中除水外的其他物料与生姜红糖汁、莲藕碎丁、山药浆、中药提取液、蚕豆混合搅拌均匀,并趁热迅速将溶胶混合物装入容器中并封口,待冷却后凝冻即可。
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