CN106262358A - 一种洛神花百合消暑降压紫甘薯果冻及其制备方法 - Google Patents
一种洛神花百合消暑降压紫甘薯果冻及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种洛神花百合消暑降压紫甘薯果冻,由以下重量份的原料组成:紫甘薯70‑80、柚子20‑30、亚麻籽2‑3、木耳3‑4、夏威夷果仁6‑8、鱼泡干粉5‑9、大豆卵磷脂0.6‑0.8、洛神花3‑5、百合7‑9、芡实5‑6、苦荞粉4‑6、白砂糖15‑20、柠檬酸0.2‑0.4、海藻酸钠1.5‑2.5、磷酸氢钙0.3‑0.5、保加利亚乳杆菌适量、嗜热链球菌适量、碳酸钠适量。本发明通过在海藻酸钠、紫甘薯等原料的混合液中添加磷酸氢钙进行乳酸发酵,发酵过程中产生的乳酸和磷酸氢钙发生反应,形成了弹性和韧性较强的凝胶态果冻。添加的亚麻籽等含有丰富的不饱和脂肪酸和矿物质,还具有消暑降压的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种洛神花百合消暑降压紫甘薯果冻及其制备方法。
背景技术
果冻是消费者喜爱的食品之一,尤其被少年儿童所热衷,市场前景很好。它主要是由果冻胶、甜味剂、增稠剂、香精等调制而成。目前市场上销售的果冻使用的果冻胶一般为卡拉胶,卡拉胶属于魔芋胶体系,其溶解度相对不高,因此要进行保温。如保温时间不够,溶解不完全,所做出的果冻口感就不好,严重的会造成果冻很嫩不成型;但同时保温时间过长,卡拉胶又偏碱或者加入了柠檬酸钠之类的缓冲剂,就容易发生去乙酰化变性,产生“蛋花汤”的现象,果冻仍可能不成型。而且卡拉胶不耐酸,加酸温度越低越好,一般在70℃-80℃果冻灌装之前或根据实际工艺条件进行,否则温度越高卡拉胶越容易被破坏,影响口感。
紫甘薯,薯肉呈紫色至深紫色,是甘薯的特有品种。紫甘薯除含淀粉、蛋白质和脂肪外,还含有丰富的维生素、胡萝卜素、和钙、磷、铁等矿物质;还富含具有“抗癌之王”之称的硒元素和较强抗氧化能力的花青素。紫甘薯所含色素的主要组分是矢车菊素和芍药素,该色素不仅是良好的着色剂,而且具有抗氧化、抗突变、保护肝脏、预防心血管疾病等功效,在食品、药品、化妆品等领域有着广阔的应用前景。余小领、赵丰等人研制的《紫甘薯保健果冻的研制》中就是以紫甘薯为原料生产果冻,增加了紫甘薯的应用,但是他们在研制过程中以卡拉胶等胶体复配作为果冻的凝胶剂,虽然改善了单一胶体使用时的缺点,但是在实际生产中还是会产生果冻的弹性和韧性较差的现象,添加的柠檬酸还会影响口感,而且生产工艺比较简单,不能充分利用紫甘薯的营养价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种洛神花百合消暑降压紫甘薯果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种洛神花百合消暑降压紫甘薯果冻,由以下重量份的原料组成:紫甘薯70-80、柚子20-30、亚麻籽2-3、木耳3-4、夏威夷果仁6-8、鱼泡干粉5-9、大豆卵磷脂0.6-0.8、洛神花3-5、百合7-9、芡实5-6、苦荞粉4-6、白砂糖15-20、柠檬酸0.2-0.4、海藻酸钠1.5-2.5、磷酸氢钙0.3-0.5、保加利亚乳杆菌适量、嗜热链球菌适量、碳酸钠适量。
所述的一种洛神花百合消暑降压紫甘薯果冻的制备方法,包括以下步骤:
(1)将紫甘薯清洗干净后去除表皮,切成细长条状后放入温度为30-40℃、浓度为1%的柠檬酸水溶液中浸提10-12h,经纱布过滤后再将滤渣用90-95℃的热水再次浸提,过滤后合并两次浸提的滤液,得到紫甘薯浸提液;
(2)将亚麻籽、夏威夷果仁、芡实分别置于预热炒制容器内,用文火加热,炒至具有香气时,取出晾凉后磨粉后混合,备用;
(3)将柚子去皮后和黑木耳一起榨汁,然后加入洛神花、百合后将混合液温度升至90℃,保温30-40min后过滤,得到浸提液;
(4)将水煮沸后冷却至60℃后加入碳酸钠调节pH为8-9,然后加入海藻酸钠并搅拌至全部溶解,然后加入紫甘薯浸提液、鱼泡干粉、大豆卵磷脂、苦荞粉、白砂糖以及步骤(2)、(3)得到的物料,调整混合液的pH为6.3-6.5后加入磷酸氢钙水溶液混合均匀,得到混合液;
(5)将混合液在45-50KPa的真空度下维持3-5min作抽空处理,然后在90-95℃的温度下水浴杀菌15-20min后将温度降至45-50℃,然后按照1:1的比例接种4%的经过活化的保加利亚乳杆菌和嗜热链球菌混合菌种,搅拌均匀后装入经过消毒后的果冻盒内密封;
(6)将接种后的果冻盒置于40-42℃条件下培养发酵12-14h,至果冻的pH降至4.0-4.5,然后再将前发酵好的果冻置于4-6℃条件下后熟24h,然后放入85-90℃的热水中杀菌15-20min,冷却后在0-5℃的条件下保存。
本发明的优点是:本发明通过在海藻酸钠、紫甘薯等原料的混合液中添加磷酸氢钙进行乳酸发酵,发酵过程中产生的乳酸和磷酸氢钙发生反应,得到游离钙离子和海藻酸钠的碳酸根离子结合,形成了弹性和韧性较强的凝胶态果冻,不仅可以代替传统的卡拉胶等凝胶剂,而且增加了容易被人体吸收的钙元素。果冻成分经过发酵处理可以增加口感,使其更加酸甜爽滑、风味独特。添加的亚麻籽、夏威夷果仁等含有丰富的不饱和脂肪酸和矿物质,营养成分高,添加的洛神花、百合等中药具有消暑降压的功效。
具体实施方式
一种洛神花百合消暑降压紫甘薯果冻,由以下重量份(kg)的原料组成:紫甘薯70、柚子20、亚麻籽2、木耳3、夏威夷果仁6、鱼泡干粉5、大豆卵磷脂0.6、洛神花3、百合7、芡实5、苦荞粉4、白砂糖15、柠檬酸0.2、海藻酸钠1.5、磷酸氢钙0.3、保加利亚乳杆菌适量、嗜热链球菌适量、碳酸钠适量。
所述的一种洛神花百合消暑降压紫甘薯果冻的制备方法,包括以下步骤:
(1)将紫甘薯清洗干净后去除表皮,切成细长条状后放入温度为30℃、浓度为1%的柠檬酸水溶液中浸提10h,经纱布过滤后再将滤渣用90℃的热水再次浸提,过滤后合并两次浸提的滤液,得到紫甘薯浸提液;
(2)将亚麻籽、夏威夷果仁、芡实分别置于预热炒制容器内,用文火加热,炒至具有香气时,取出晾凉后磨粉后混合,备用;
(3)将柚子去皮后和黑木耳一起榨汁,然后加入洛神花、百合后将混合液温度升至90℃,保温30min后过滤,得到浸提液;
(4)将水煮沸后冷却至60℃后加入碳酸钠调节pH为8,然后加入海藻酸钠并搅拌至全部溶解,然后加入紫甘薯浸提液、鱼泡干粉、大豆卵磷脂、苦荞粉、白砂糖以及步骤(2)、(3)得到的物料,调整混合液的pH为6.3后加入磷酸氢钙水溶液混合均匀,得到混合液;
(5)将混合液在45KPa的真空度下维持3min作抽空处理,然后在90℃的温度下水浴杀菌15min后将温度降至45℃,然后按照1:1的比例接种4%的经过活化的保加利亚乳杆菌和嗜热链球菌混合菌种,搅拌均匀后装入经过消毒后的果冻盒内密封;
(6)将接种后的果冻盒置于40℃条件下培养发酵12h,至果冻的pH降至4.0,然后再将前发酵好的果冻置于4℃条件下后熟24h,然后放入85℃的热水中杀菌15min,冷却后在0℃的条件下保存。
Claims (2)
1.一种洛神花百合消暑降压紫甘薯果冻,其特征在于,由以下重量份的原料组成:紫甘薯70-80、柚子20-30、亚麻籽2-3、木耳3-4、夏威夷果仁6-8、鱼泡干粉5-9、大豆卵磷脂0.6-0.8、洛神花3-5、百合7-9、芡实5-6、苦荞粉4-6、白砂糖15-20、柠檬酸0.2-0.4、海藻酸钠1.5-2.5、磷酸氢钙0.3-0.5、保加利亚乳杆菌适量、嗜热链球菌适量、碳酸钠适量。
2.根据权利要求1所述的一种洛神花百合消暑降压紫甘薯果冻的制备方法,其特征在于,包括以下步骤:
(1)将紫甘薯清洗干净后去除表皮,切成细长条状后放入温度为30-40℃、浓度为1%的柠檬酸水溶液中浸提10-12h,经纱布过滤后再将滤渣用90-95℃的热水再次浸提,过滤后合并两次浸提的滤液,得到紫甘薯浸提液;
(2)将亚麻籽、夏威夷果仁、芡实分别置于预热炒制容器内,用文火加热,炒至具有香气时,取出晾凉后磨粉后混合,备用;
(3)将柚子去皮后和黑木耳一起榨汁,然后加入洛神花、百合后将混合液温度升至90℃,保温30-40min后过滤,得到浸提液;
(4)将水煮沸后冷却至60℃后加入碳酸钠调节pH为8-9,然后加入海藻酸钠并搅拌至全部溶解,然后加入紫甘薯浸提液、鱼泡干粉、大豆卵磷脂、苦荞粉、白砂糖以及步骤(2)、(3)得到的物料,调整混合液的pH为6.3-6.5后加入磷酸氢钙水溶液混合均匀,得到混合液;
(5)将混合液在45-50KPa的真空度下维持3-5min作抽空处理,然后在90-95℃的温度下水浴杀菌15-20min后将温度降至45-50℃,然后按照1:1的比例接种4%的经过活化的保加利亚乳杆菌和嗜热链球菌混合菌种,搅拌均匀后装入经过消毒后的果冻盒内密封;
(6)将接种后的果冻盒置于40-42℃条件下培养发酵12-14h,至果冻的pH降至4.0-4.5,然后再将前发酵好的果冻置于4-6℃条件下后熟24h,然后放入85-90℃的热水中杀菌15-20min,冷却后在0-5℃的条件下保存。
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