CN106923279A - 一种绿茶酵素果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种绿茶酵素果冻，包含以下步骤：将绿茶、茉莉花、荷叶、苦荞用水浸提60‑80min，过滤得到绿茶液；将水蜜桃、苹果、山楂、蓝莓、枸杞、苹果醋、干酵母等在密封条件下发酵5‑6个月，过滤得酵素原液；将魔芋粉、胶原蛋白、卡拉胶和水混合搅拌得到透明胶液；将绿茶液、酵素原液、胶液、低聚木糖、阿斯巴甜、水混合均匀，溶解过滤后灌装，微波杀菌1‑3min，得到绿茶酵素果冻。本发明充分提取绿茶、茉莉花、苦荞中的营养成分，利用茶多酚抗氧化功能保证产品的保质期，同时添加酵素原液，以及低温微波杀菌技术有效的保证了产品的营养成分。使产品具有良好口感的同时，赋予产品抗氧化、安神、美容、减肥的功能。
Description
技术领域
本发明涉及果冻技术领域，尤其涉及一种绿茶酵素果冻的制备方法。
背景技术
近年来，随着人们生活水平的提高和生活方式的改变，人们对食品要求越来越苛刻，要求好吃的同时，更最求营养健康，因此具有保健功能的食品越来越受到人们的青睐。
目前市场上果冻主要以常规果味型果冻和具有保健功能的果冻为主，如CN104905103A（公开日2015年9月16日）公开了一种桂圆果冻，该果冻按重量百分比计由以下原料制得：桂圆浓缩液20-30%，果冻粉5-10%，果胶2-3%，海藻酸钠1-2%，剩余组分为水。所述桂圆浓缩液以桂圆肉为主要原料，添加红枣、枸杞和沙棘，经提取、过滤和浓缩工艺制得。CN105325980 A（公开日2016年2月17日）公开了一种减肥果冻，所述减肥果冻的原料成分的重量配比为：树花菜凉粉80～120份、卡拉胶15～25份、琼脂30～50份、刺蒺藜20～30份、果汁15～25份、魔芋微粉20～30份、脱脂奶粉3～5份、芒果5～7份，经过浸泡、提取、溶解、搅拌制得。
现有技术中公布多种果冻制作方法，但这些果冻的制作方法仍然存在一些缺陷，如营养单一、防腐剂抗氧化剂等问题。
本发明充分提取绿茶、茉莉花、苦荞中的营养成分，利用茶多酚抗氧化功能保证产品的保质期，同时添加常温发酵酵素，合理的凝胶配比，以及低温微波杀菌技术有效的保证了产品的营养成分。同时添加了荷叶、低聚木糖等成分，使产品具有良好口感的同时，赋予产品抗氧化、安神、美容、减肥的功能。
发明内容
本发明目的是为了填补现有市场上的空白，提供一种绿茶酵素果冻及其制备方法。
本发明是通过以下技术方案实现的：
所述的一种绿茶酵素果冻的制备方法，包括以下步骤：
（1）绿茶液的制备
将绿茶、茉莉花、苦荞、荷叶用70-80℃的水浸提60-80min，过滤后得到绿茶液；
（2）酵素原液的制备
将水蜜桃、苹果、鸭梨、胡萝卜、山楂清洗后切成2-5mm厚、10-20mm长的片状，再加入洗净的蓝莓、蔓越莓、红树莓、枸杞，加入0.5-1.5份的苹果醋、1-2.5份蜂蜜，0.5-0.8份干酵母，在常温密封中自然发酵5-6个月，过滤成酵素原液；
（3）胶液的制备
将魔芋粉3-4份、胶原蛋白0.5-2份、卡拉胶1.5-3份和水12-16份进行混合搅拌，充分混合溶解后得到透明胶液；
（4）果冻的调配
将绿茶液3-5份、酵素原液2-4份、胶液1-3份、葡糖糖1-2份、低聚木糖0.5-1份、阿斯巴甜（含苯丙氨酸）0.2-0.5份、水30-50份混合均匀，溶解过滤后灌装，然后在45-55℃的微波中杀菌1-3min，得到绿茶酵素果冻。
与现有技术相比，本发明具有优点如下：本发明是将传统绿茶进行水溶浸提，绿茶中的茶多酚、儿茶素、咖啡碱、氨基酸、维生素等有效成分可以增加果冻的营养价值，同时茶多酚为天然抗氧化剂，可以有效的防止果冻氧化变质，在绿茶浸提工序中，加入药食同源的茉莉花、苦荞、荷叶，茉莉花具有清热解毒、理气安神、温中和胃、强心益肝、振脾健胃、抗菌消炎的功效，苦荞具有安神、活气血、降气宽肠、清热肿风痛、清肠、润肠、通便、止咳、抗炎、减肥、美容等功效；荷叶茶主要具有分解脂肪、促进肠道蠕动、利尿三种作用。
酵素是酶的俗称，平衡内分泌，活化细胞，美容养颜，提高身体免疫，增强身体抵抗力，缓解便秘，缓解痛经等功能。本发明利用自然发酵工艺制备酵素，经发酵的酵素原液除酶外，还含有小分子氨基酸、多糖、维生素、矿物质、芳香族化合物、醛类化合物、酚类化合物等成分，将酵素原液加入果冻中，提高产品风味的同时，提高产品的营养价值。
本发明采用微波低温杀菌技术，降低杀菌时间，提高杀菌效率，且低温杀菌条件下不破坏酵素的活性，保证产品的营养价值。
本发明的果冻入口柔滑、香甜，营养丰富，添加酵素、绿茶、低聚木糖、荷叶等等食药材，赋予了本发明抗氧化、安神、美容、减肥的保健功效。
具体实施方式
所述的一种绿茶酵素果冻的制备方法，包括以下步骤：
（1）绿茶液的制备
将绿茶8-12份、茉莉花1-2.5份、苦荞2-3.5份、荷叶1-2份，用70-80℃水12-15浸提60-80min，过滤后得到绿茶液；
（2）酵素原液的制备
将水蜜桃9-12份、苹果8-10份、鸭梨7-9份、胡萝卜7-8份、山楂5-7份，清洗后切成2-5mm厚、10-20mm长的片状，再加入洗净的蓝莓6-9份、蔓越莓6-8份、红树莓5-8份、枸杞6-7份，加入0.5-1.5份苹果醋、1-2.5份蜂蜜，0.5-0.8份干酵母，在常温密封中自然发酵5-6个月，过滤成酵素原液；
（3）胶液的制备
将魔芋粉3-4份、胶原蛋白0.5-2份、卡拉胶1.5-3份和水12-16份进行混合搅拌，充分混合溶解后得到透明胶液；
（4）果冻的调配
将茉莉绿茶原液3-5份、酵素原液2-4份、胶液1-3份、葡糖糖1-2份、低聚木糖0.5-1份、阿斯巴甜（含苯丙氨酸）0.2-0.5份、水30-50份混合均匀，溶解过滤后灌装，然后在45-55℃微波中杀菌1-3min，得到绿茶酵素果冻。
Claims (5)
1.种绿茶酵素果冻及其制备方法，其特征在于，包含以下步骤：
步骤一，绿茶液的制备：将绿茶8-12份、茉莉花1-2.5份、苦荞2-3.5份、荷叶1-2份，用70-80℃水12-15份浸提60-80min，过滤后得到绿茶液；
步骤二，酵素原液的制备：将水蜜桃9-12份、苹果8-10份、鸭梨7-9份、胡萝卜7-8份、山楂5-7份清洗后切成2-5mm厚、10-20mm长的片状，再加入洗净的蓝莓6-9份、蔓越莓6-8份、红树莓5-8份、枸杞6-7份，加入0.5-1.5份苹果醋、1-2.5份蜂蜜，0.5-0.8份干酵母，在常温密封中自然发酵5-6个月，过滤成酵素原液；
步骤三，胶液的制备：将魔芋粉3-4份、胶原蛋白0.5-2份、卡拉胶1.5-3份和水12-16份进行混合搅拌，得到透明胶液；
步骤四，果冻的调配：将绿茶液3-5份、酵素原液2-4份、胶液1-3份、葡糖糖1-2份、低聚木糖0.5-1份、阿斯巴甜（含苯丙氨酸）0.2-0.5份、水30-50份混合均匀，溶解过滤后灌装，微波杀菌1-3min，得到绿茶酵素果冻。
2.根据权利要求1所述的生产方法，其特征在于，步骤一中，绿茶9.5份、茉莉花2.6份、苦荞2.3份、荷叶1.5份、水13份，水浸提温度75℃，浸提时间60min。
3.根据权利要求1所述的生产方法，其特征在于，步骤二中，水蜜桃10份、苹果8.5份、鸭梨8份、胡萝卜7份、山楂6份、蓝莓7.5份、蔓越莓6份、红树莓5.5份、枸杞6份，苹果醋0.6份、蜂蜜1.5份，干酵母0.5份，发酵时间6个月。
4.根据权利要求1所述的生产方法，其特征在于，步骤三中，魔芋粉3.5份、胶原蛋白1.3份、卡拉胶1.8份，水12份。
5.根据权利要求1所述的生产方法，其特征在于，步骤四中，绿茶液6份、酵素原液2.5份、胶液1.5份、葡糖糖1份、低聚木糖0.5份、阿斯巴甜（含苯丙氨酸）0.2份、水35份，微波杀菌温度50℃，杀菌时间2.5min。
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