CN107822033A - 一种羊栖菜果冻的加工方法 - Google Patents
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Abstract
本发明是关于一种羊栖菜保健果冻的加工方法，其特征在于通过对羊栖菜进行脱腥、打浆、浸提、过滤分离出羊栖菜滤液和滤渣，将滤液作为羊栖菜果冻的营养液，提高果冻营养价值，丰富滋味。利用绿茶脱腥，效果最好，具有提香效果。通过磁力搅拌辅助复合酶酶解羊栖菜，提高出汁率。
Description
技术领域
本发明涉及果冻加工领域，主要涉及一种羊栖菜果冻的加工方法。
背景技术
羊栖菜是中国特色经济海藻，含有丰富的营养物质和药用成分，具有抗血凝、降血压、降血脂、降血糖和增加免疫等功效。目前国内对羊栖菜在食品方面的研究开发，没能很好的体现其价值，因此研究羊栖菜的深加工并将其开发应用到市场产品上，具有广阔的前景。
朱莉莉在《羊栖菜保健果冻和复合蔬菜纸的研究》主要以洞头羊栖菜为原料，从我国海藻食品需求和生产实际出发，针对羊栖菜资源加工现状，尝试采用果冻和纸型蔬菜的生产工艺来进行羊栖菜保健果冻和复合蔬菜纸的加工，通过对羊栖菜进行脱腥、打浆、浸提、过滤分离出羊栖菜滤液和滤渣，将滤液作为羊栖菜果冻的营养液，而滤渣和胡萝卜浆、大豆分离蛋白、可溶性淀粉复配作为复合羊栖菜纸的成型原料，研究出不添加任何人工色素和香精的保健海藻果冻及可食用羊栖菜纸的工艺和配方。
发明内容
本发明为了促进羊栖菜的开发利用，提高果冻品质，丰富果冻营养，增强保健作用，避免添加色素、香精，提供一种羊栖菜保健果冻的加工方法。
一种羊栖菜保健果冻的加工方法，其特征在于它是由下述步骤组成：
1）、将羊栖菜清洗干净，于85-90℃漂烫90-110秒钟，加入0.3-0.35%Vc和2-3倍量水打浆2-3分钟，加入质量分数为1.5-2%的绿茶，于65-70℃浸泡30-35分钟；
2）、将步骤1所得物加水至料水比为1:4-5，恒温至60-65℃，用浓度为0.1-0.12%的柠檬酸溶液调节pH为5.5-6，添加总酶量为0.55-0.6%由纤维素酶与果胶酶以3:1-2比例混合所得复合酶，中速磁力搅拌酶解200-210分钟，于0-4℃冷藏48-50小时，过滤得上清液；
3）、将卡拉胶:魔芋胶:海藻酸钠以1:2:1-2配比为复合胶，缓慢分散到 70-75℃的温水中，搅拌使其充分分散、吸水、溶胀后，再于沸水浴加热3-5分钟，使之溶解成均匀胶体溶液；
4）、将步骤3所得物趁热加入8-9%糖、0.25-0.3%乳酸钙、25-30%步骤2所得上清液、0.1-0.12%KCl、0.5-0.6%的螺旋藻纳米粉，均质后趁热过滤除去胶液内的气泡和杂质，分装后密封，冷却成型。
本发明的优点是：
本发明的一种羊栖菜保健果冻的加工方法，羊栖菜是中国特色经济海藻，含有丰富的营养物质和药用成分，具有抗血凝、降血压、降血脂、降血糖和增加免疫等功效。通过对羊栖菜进行脱腥、打浆、浸提、过滤分离出羊栖菜滤液和滤渣，将滤液作为羊栖菜果冻的营养液，提高果冻营养价值，提升口感，且无人工色素、香精。使用绿茶脱腥，效果最好，而且它本身无异味，脱腥后不会影响产品的口感，还有提香功能。通过磁力搅拌辅助复合酶酶解羊栖菜浆，提高酶解效率。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种羊栖菜保健果冻的加工方法，其特征在于它是由下述步骤组成：
1）、将羊栖菜清洗干净，于85℃漂烫90秒钟，加入0.3%Vc和3倍量水打浆2分钟，加入质量分数为2%的绿茶，于65℃浸泡30分钟；
2）、将步骤1所得物加水至料水比为1：4，恒温至60℃，用浓度为0.1%的柠檬酸溶液调节pH为5.5，添加总酶量为0.6%由纤维素酶与果胶酶以2：1比例混合所得复合酶，中速磁力搅拌酶解210分钟，于4℃冷藏48小时，过滤得上清液；
3）、将卡拉胶:魔芋胶:海藻酸钠以1：2：2配比为复合胶，缓慢分散到75℃的温水中，搅拌使其充分分散、吸水、溶胀后，再于沸水浴加热5分钟，使之溶解成均匀胶体溶液；
4）、将步骤3所得物趁热加入8%糖、0.25%乳酸钙、25%步骤2所得上清液、0.1%KCl、0.5%的螺旋藻纳米粉，均质后趁热过滤除去胶液内的气泡和杂质，分装后密封，冷却成型。
Claims (6)
1.一种羊栖菜保健果冻的加工方法，其特征在于它是由下述步骤组成：
1）、将羊栖菜清洗干净，进行快速漂烫，加入0.3-0.35%Vc和2-3倍量水打浆2-3分钟，加入绿茶，于65-70℃浸泡30-35分钟；
2）、将步骤1所得物加水至料水比为1:4-5，恒温至60-65℃，用浓度为0.1-0.12%的柠檬酸溶液调节pH，添加由纤维素酶与果胶酶以3:1-2比例混合所得复合酶，中速磁力搅拌酶解，于0-4℃冷藏48-50小时，过滤得上清液；
3）、将卡拉胶:魔芋胶:海藻酸钠以1:2:1-2配比为复合胶，缓慢分散到 70-75℃的温水中，搅拌使其充分分散、吸水、溶胀后，再于沸水浴加热3-5分钟，使之溶解成均匀胶体溶液；
4）、将步骤3所得物趁热加入8-9%糖、0.25-0.3%乳酸钙、25-30%步骤2所得上清液、0.1-0.12%KCl、0.5-0.6%的螺旋藻纳米粉，均质后趁热过滤除去胶液内的气泡和杂质，分装后密封，冷却成型。
2.根据权利要求1所述的一种羊栖菜保健果冻的加工方法，其特征在于步骤1漂烫过程为：于85-90℃漂烫90-110秒钟。
3.根据权利要求1所述的一种羊栖菜保健果冻的加工方法，其特征在于步骤1加入绿茶质量分数为1.5-2%。
4.根据权利要求1所述的一种羊栖菜保健果冻的加工方法，其特征在于步骤2调节pH为5.5-6。
5.根据权利要求1所述的一种羊栖菜保健果冻的加工方法，其特征在于步骤2复合酶添加量为0.55-0.6%。
6.根据权利要求1所述的一种羊栖菜保健果冻的加工方法，其特征在于步骤2酶解时间为200-210分钟。
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| CN104432266A (zh) * | 2014-11-28 | 2015-03-25 | 浙江金海蕴生物有限公司 | 一种羊栖菜海藻冻及其加工方法 |
| CN105586377A (zh) * | 2016-01-29 | 2016-05-18 | 山东和田旺生物科技有限公司 | 一种海藻的酶解处理方法 |
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| CN102356834A (zh) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | 一种羊栖菜保健果冻及其生产方法 |
| CN103160407A (zh) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | 一种羊栖菜酒的制备方法 |
| CN104432266A (zh) * | 2014-11-28 | 2015-03-25 | 浙江金海蕴生物有限公司 | 一种羊栖菜海藻冻及其加工方法 |
| CN105586377A (zh) * | 2016-01-29 | 2016-05-18 | 山东和田旺生物科技有限公司 | 一种海藻的酶解处理方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892607A (zh) * | 2019-04-01 | 2019-06-18 | 浙江万里学院 | 一种红心火龙果果冻及其制备方法 |
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