CN108497412A - 一种保健果冻及制备方法 - Google Patents
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Abstract
本发明公开了一种保健果冻及制备方法，包括以下步骤：先量取上60g‑120g的纯净水加热煮沸，冷却到60℃，用1.5g‑3.5g无水碳酸钠调pH为8～9，将0.2g‑0.4g土豆淀粉、1g‑2g海藻酸钠、0.1g‑0.3g磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸3～5min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，静置20～30min，小泡不断上浮消失；将4g‑8g蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入0.1g‑0.3g柠檬酸溶液后进行装盒冷藏。本发明解决了现有果冻无法满足人们的保健需求的问题。
Description
技术领域
本发明涉及一种果冻，具体涉及一种保健果冻。本发明还涉及一种保健功果冻的制备方法。
背景技术
果冻是一种低热能高膳食纤维的健康食品，现已成为一种时尚的消闲食品。它以独特的口感，浓郁的果香味赢得了年轻人和儿童的青睐。果冻是以食用胶、食糖或甜味剂和食品添加剂等为原料，经煮胶、调配、罐装、杀菌等工序加工而成的胶冻食 品，为了增强果冻的营养性，目前市场中主要有水果型果冻，就是在生产果冻中添加有水果汁或果肉。但是随着人们的生活水平的提高，人们更渴望能买到具有各种保健功能的果冻，但目前的市场上很少有。
发明内容
本发明解决了现有技术的不足，提供了一种预防消化道癌、脂肪沉积及降低胆固醇的保健果冻。本发明还提供了一种保健果冻的制备方法。
本发明为了实现上述目的所采用的技术方案是：
一种保健果冻，是由以下重量份数的原料制备获得：
海藻酸钠1-2 磷酸氢钙0.1-0.3 土豆淀粉0.2-0.4
柠檬酸0.1-0.3 蔗糖4-8 无水 碳酸钠1.5-3.5
纯净水60-120。
优选的，所述原料的重量份数为：
海藻酸钠1.30 磷酸氢钙0.2 土豆淀粉0.26
柠檬酸0.2 蔗糖6 无水碳酸钠2
纯净水80。
一种保健果冻的制备方法，包括以下步骤：溶胶：先量取上述重量份数的纯净水加热煮沸，冷却到60℃，用上述重量份数的无水碳酸钠调pH为8～9，将上述重量份数的土豆淀粉、海藻酸钠、磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸3～5min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，必须静置20～30min，小泡不断上浮消失；将上述重量份数的蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入上述重量份数的柠檬酸溶液后进行装盒冷藏。
本发明因海藻酸钠有其独特的营养保健功能，在人体肠胃中具有吸水性，吸附性，阳离子交换和凝胶过滤等生理作用，具有明显的预防消化道癌，减少胆固醇蓄积，预防动脉硬化，抑制病毒等的功效。本发明就采用海藻酸钠为原料，利用它的凝胶特性，研究了影响制取果冻的因素，从硬度，脆性，透明度，含糖量的多少以及杀菌的效率方面考虑，制取广大消费者喜爱的产品。我们制取果冻是利用了海藻酸钠的凝胶性能，因淀粉也有很好的凝胶性，而马铃薯（potato）是山西种植较为普遍的农作物，其淀粉有很高的营养价值，马铃薯含少量脂肪，可称为低能量食物；马铃薯含有的膳食纤维，能够起到宽肠通便，促进肠胃蠕动，预防脂肪沉积、降低血浆胆固醇、控制体重增加的作用，而且含有丰富的蛋白质，利用马铃薯淀粉制作果冻，不仅提升和利用了马铃薯的营养价值，而且降低了制取果冻的成本，更能促进农产品加工业的发展。
具体实施方式
下面对本发明的技术方案进行清楚、完整地描述，显然所描述的实施例是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
先量取60g纯净水加热煮沸，冷却到60℃，用1.5g无水碳酸钠调pH为8，将0.2g土豆淀粉、1g海藻酸钠与0.1g磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸3min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，静置20min，小泡不断上浮消失；将4g蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入0.1g柠檬酸溶液后进行装盒冷藏。
实施例2
先量取80g纯净水加热煮沸，冷却到60℃，用2g无水碳酸钠调pH为8.5，将0.26g土豆淀粉、1.3g海藻酸钠与0.2g磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸4min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，静置25min，小泡不断上浮消失；将6g蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入0.2g柠檬酸溶液后进行装盒冷藏。
实施例3
先量取120g纯净水加热煮沸，冷却到60℃，用3.5g无水碳酸钠调pH为9，将0.4g土豆淀粉、2g海藻酸钠与0.3g磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸5min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，静置30min，小泡不断上浮消失；将8g蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入0.3g柠檬酸溶液后进行装盒冷藏。
以上所揭露的仅为本发明的优选实施例而已，当然不能以此来限定本发明之权利范围，因此依本发明申请专利范围所作的等同变化，仍属本发明所涵盖的范围。应当理解，以上的描述意图在于说明而非限制。例如，上述实施例(和/或其方面)可以彼此组合使用。此外，根据本发明的启示可以做出很多改型以适于具体的情形或材料而没有偏离本发明的范围。通过阅读上述描述，权利要求的范围和精神内的很多其它的实施例和改型对本领域技术人员是显而易见的。
Claims (3)
1.一种保健果冻，是由以下重量份数的原料制备获得：
海藻酸钠1-2 磷酸氢钙0.1-0.3 土豆淀粉0.2-0.4
柠檬酸0.1-0.3 蔗糖4-8 无水 碳酸钠1.5-3.5
纯净水60-120。
2.根据权利要求1所述的保健果冻，其特征在于，所述原料的重量份数为：
海藻酸钠1.30 磷酸氢钙0.2 土豆淀粉0.26
柠檬酸0.2 蔗糖6 无水碳酸钠2
纯净水80。
3.一种权利要求1至2中任一项所述的保健果冻的制备方法，其特征在于，包括以下步骤：溶胶：先量取上述重量份数的纯净水加热煮沸，冷却到60℃，用上述重量份数的无水碳酸钠调pH为8～9，将上述重量份数的土豆淀粉、海藻酸钠、磷酸氢钙混合均匀，在搅拌条件下慢慢将混合料撒入水中，使之分散，至胶液彻底溶胀成透明均一的液体；煮胶：将溶胶液置于超声波中超声5min,使胶液充分溶解；然后将胶液加热煮沸3～5min，进行杀菌；消泡：在加热溶胶过程中，胶液产生出许许多多的小泡，静置20～30min，小泡不断上浮消失；将上述重量份数的蔗糖加入到煮沸的胶液中，冷却到60℃时，在搅拌条件下慢慢加入上述重量份数的柠檬酸溶液后进行装盒冷藏。
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