CN108576734B - 一种苣荬菜果冻的加工方法 - Google Patents
一种苣荬菜果冻的加工方法 Download PDFInfo
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- CN108576734B CN108576734B CN201810369201.7A CN201810369201A CN108576734B CN 108576734 B CN108576734 B CN 108576734B CN 201810369201 A CN201810369201 A CN 201810369201A CN 108576734 B CN108576734 B CN 108576734B
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- endive
- leaves
- filtering
- leaching
- jelly
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Abstract
本发明公开了一种苣荬菜果冻的加工方法。该方法通过毛杆蕨浸提液制备，苣荬菜叶片浸没，打浆，过滤，溶胶，凝固的步骤制成。本发明采用毛杆蕨浸提液浸泡处理苣荬菜叶片去除其苦味，去除效果好，添加了蜂蜜、柠檬酸和食用胶等辅料，使得苣荬菜果冻成品有苣荬菜叶蜂蜜混合的气味，味道独特。本发明的产品还可以润肺益肾、舒筋活血、增强免疫力，具有良好的功能价值。通过消毒处理等工序，使得产品的稳定性较好，货架期可保持6个月以上，具有良好的经济价值。
Description
技术领域
本发明涉及一种果冻食品的加工方法，特别涉及一种苣荬菜果冻的加工方法。
背景技术
苣荬菜，属菊科，是以嫩梢、嫩叶为产品的尖叶型叶用莴笋，叶片呈长披针形，色泽谈绿、质地脆嫩，口感极为鲜嫩、清香、具有独特风味，含有大量维生素和大量钙、铁、蛋白质、脂肪、维生素A、维生素B1、维生素B2等营养成分。苣荬菜嫩茎叶含水分88％，蛋白质3％，脂肪1％，氨基酸17种，其中精氨酸、组氨酸和谷氨酸含量最高，占氨基酸总量的43％。这3种氨基酸都对浸润性肝炎有一定疗效。精氨酸还具有消除疲劳，提高性功能的作用；谷氨酸能在体内与血氨结合，形成对机体有益的谷氨酰胺，解除组织代谢过程中产生的氨的有害作用，并参加脑组织代谢，使脑机能活跃。苣荬菜还含有铁、铜、镁、锌、钙、锰等多种元素，其中钙锌含量分别是菠菜的3倍、5倍，是芹菜的2.7倍、20倍；此外，曲曲菜富含维生素，据测，每100g鲜样含维生素C58.10mg，维生素E2.40mg，胡萝卜素3.36mg。
苣荬菜虽然营养物质丰富，且可以作为蔬菜食品食用，但是，其苦味比较重，各种加工方法均不能有效的去除其苦味。
毛杆蕨，属于膜蕨科，附生植物，植株高30-40厘米。根状茎粗健，上升或直立，顶部密被红褐色节状的长柔毛，下面密生铁丝状的根。叶为薄膜质，半透明，干后绿褐色，光滑无毛；叶轴深褐色，稍曲折，被红褐色节状的细长毛，下部无翅，其余有狭翅；羽轴及小羽轴均有狭翅，几光滑。孢子囊群生于叶片上部，顶生于向轴的短裂片上，每个一回小羽片上约有1个；囊苞倒锥形，长约1毫米，宽约0.6毫米，两侧无翅，其下的裂片缩狭如长柄，口部不膨大，截形，全缘；囊群托突出，褐色。目前，尚没有对于毛杆蕨进行食品方面开发的报道。
发明内容
本发明是为了克服上述现有技术中缺陷，通过毛杆蕨浸提液处理苣荬菜，提供一种苣荬菜果冻的加工方法。
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜毛杆蕨，捣碎，加入毛杆蕨重量6-12倍的热水进行浸提，待溶液温度降至25-30℃时，加入20％乙醇，摇动20-40min后过滤，滤液即为毛杆蕨浸提液；
(2)取新鲜苣荬菜叶片，剪碎，浸没于步骤(1)制备的毛杆蕨浸提液中12-28小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆1-3min，浆液过滤后去除沉淀，添加辅料，制成过滤液；
(4)采用魔芋胶、卡拉胶和琼脂混合均匀制成复配胶，过筛，加入到45-55℃的饮用水中，搅拌至完全溶解，然后加热到80-90℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸1-3min后停止加热；加入蜂蜜，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在80-90℃条件下消毒6-12min，冷却至混合液凝固，制成。
步骤(1)所述热水温度控制在60-80℃，浸提6-8h。
所述步骤(2)剪碎的苣荬菜叶片大小控制在1-4cm。
步骤(3)所述辅料为葡萄糖，蔗糖，柠檬酸，谷氨酸钠，5'-肌苷酸二钠，琥珀酸二钠，L-丙氨酸，甜蜜素中的一种或一种以上。
步骤(1)所述过滤采用的为120目滤网。
步骤(3)所述过滤采用的为60目滤网。
步骤(4)所述过筛采用的为40目筛。
与现有技术相比，本发明具有如下有益效果：本发明采用毛杆蕨浸提液浸泡处理苣荬菜叶片去除其苦味，去除效果好，添加了蜂蜜、柠檬酸和食用胶等辅料，使得苣荬菜果冻成品有苣荬菜叶蜂蜜混合的气味，味道独特。本发明的产品还可以润肺益肾、舒筋活血、增强免疫力，具有良好的功能价值。通过消毒处理等工序，使得产品的稳定性较好，货架期可保持6个月以上，具有良好的经济价值。
具体实施方式
下面对本发明的具体实施方式进行详细描述，但应当理解本发明的保护范围并不受具体实施方式的限制。
实施例1
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜毛杆蕨30g，加入毛杆蕨重量8倍的热水进行浸提，热水温度控制在70℃，浸提7h,溶液温度降至28℃时，加入20％乙醇，摇动30min后过滤，采用120目滤网，滤液即为毛杆蕨浸提液；
(2)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm，浸没于步骤(1)制备的毛杆蕨浸提液中20小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加葡萄糖5g，制成过滤液；
(4)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
实施例2
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜菜蕨30g，加入菜蕨重量8倍的热水进行浸提，热水温度控制在70℃，浸提7h,溶液温度降至28℃时，加入20％乙醇，摇动30min后过滤，采用120目滤网，滤液即为菜蕨浸提液；
(2)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm，浸没于步骤(1)制备的菜蕨浸提液中20小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加葡萄糖5g，制成过滤液；
(4)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
实施例3
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜毛杆蕨30g，加入毛杆蕨重量8倍的热水进行浸提，热水温度控制在70℃，浸提7h,溶液温度降至28℃时，加入20％乙醇，摇动30min后过滤，采用120目滤网，滤液即为毛杆蕨浸提液；
(2)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm，浸没于步骤(1)制备的毛杆蕨浸提液中20小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加葡萄糖5g，檀香醇0.3g，制成过滤液；
(4)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
实施例4
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜毛杆蕨30g，加入毛杆蕨重量8倍的热水进行浸提，热水温度控制在70℃，浸提7h,溶液温度降至28℃时，加入20％乙醇，摇动30min后过滤，采用120目滤网，滤液即为毛杆蕨浸提液；
(2)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm，浸没于步骤(1)制备的毛杆蕨浸提液中20小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加谷氨酸钠1g，5'-肌苷酸二钠1g，琥珀酸二钠1g，制成过滤液；
(4)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
实施例5
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)选取新鲜尖叶耳平藓30g，加入尖叶耳平藓重量8倍的热水进行浸提，热水温度控制在70℃，浸提7h,溶液温度降至28℃时，加入20％乙醇，摇动30min后过滤，采用120目滤网，滤液即为尖叶耳平藓浸提液；
(2)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm，浸没于步骤(1)制备的尖叶耳平藓浸提液中20小时；
(3)捞出步骤(2)浸没好的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加葡萄糖5g，制成过滤液；
(4)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(3)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(5)灌装步骤(4)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
对比例1
一种苣荬菜果冻的加工方法，按照如下步骤进行：
(1)取新鲜苣荬菜叶片8g，剪碎，叶片大小控制在3cm；
(2)取步骤(1)的苣荬菜叶片，洗净后用饮用水打浆2min，浆液过滤后去除沉淀，过滤采用60目滤网，添加葡萄糖5g，制成过滤液；
(3)取魔芋胶10g、卡拉胶10g、琼脂5g,混合均匀制成复配胶，过筛(采用40目筛)，加入到50℃的饮用水(400ml)中，搅拌至完全溶解，然后加热到85℃，加入到步骤(2)制备的过滤液中，混合均匀后继续加热至沸腾，煮沸2min后停止加热；加入蜂蜜20g，搅拌均匀；
(4)灌装步骤(3)中的混合液，排气、封口，在85℃条件下消毒9min，冷却至混合液凝固，制成。
实验例:口尝法评价苣荬菜果冻的苦味
体内口感评价方法中最常用的是经典人群口感评价方法，操作步骤如下：
阴性参比溶液：取纯水1000mL置于1000mL烧杯中，即为1号阴性参比药液，没有苦味。盐酸小檗碱作为阳性参比溶液，1，2，3，4，5号参比溶液中盐酸小檗碱的质量浓度分别为0，0.01，0.05，0.1，0.5g/L，其对应的苦度的等级分别为Ⅰ，Ⅱ，Ⅲ，Ⅳ，Ⅴ，其对应的具体取值分别为1.0，2.0，3.0，4.0，5.0。
苦度值的定性描述、等级及定量范围如表1所示：
表1
| 序号 | 苦度的口感描述 | 苦味等级 | 取值范围 |
| 1 | 没有苦味 | Ⅰ | 0.5-1.5 |
| 2 | 略有苦味 | Ⅱ | 1.5-2.5 |
| 3 | 可接受的苦度 | Ⅲ | 2.5-3.5 |
| 4 | 很苦，但是仍然可以忍受 | Ⅳ | 3.5-4.5 |
| 5 | 不能忍受的苦味 | Ⅴ | 4.5-5.5 |
苣荬菜果冻发酵样品液：称取按照实施例1-5及对比例1制备的苣荬菜果冻各20g，将其置于适宜容器中加水1000mL，置于电磁灶上加热，功率2100W，待沸腾后，功率改为600W，煎煮30min，冷至室温，4000r/min离心15min。取上清即为测试样品溶液。
每个实施例及对比例组选择20名健康志愿者(男10名，女10名)作为受试者。先对参比溶液进行测试，分别取30mL各浓度的参比溶液于口尝纸杯中，由志愿者含于口中，计时15s，此间口腔做漱口动作，以使舌根及舌测的苦味感受区能够感受药物苦味，并被告知该溶液的苦度分级和具体苦度值，吐出，漱口5次，至口腔内无苦味，20min后测定另一浓度的参比溶液。同样的步骤测试样品液。
测试结果如表2所示：
表2
| 测试组 | 对比例1 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
| 苦度值 | 4.6±0.21 | 1.8±0.12 | 4.5±0.23 | 0.8±0.18 | 1.7±0.16 | 0.7±0.13 |
由表2可以看出，实施例1的的苦度值显著小于对比例1，对比例1与实施例1相比，没有采用毛杆蕨浸提液浸泡苣荬菜，其他实验条件相同，证明毛杆蕨浸提液是本发明的关键因素，能够有效的去除苦味，实施例2采用菜蕨浸提液替代毛杆蕨浸提液，苦度值与实施例1相当，证明菜蕨浸提液没有去除苦味的功效；实施例3的苦度值显著小于实施例1，与实施例1相比，其他实验条件相同，仅仅是实施例3步骤(3)中多加入了檀香醇，证明檀香醇具有去除苣荬菜中苦味的功效；实施例5的苦度值显著小于实施例1，与实施例1相比，其他实验条件相同，仅仅是实施例5采用尖叶耳平藓浸提液替代毛杆蕨浸提液，证明尖叶耳平藓浸提液具有去除苣荬菜中苦味的功效，并且效果比毛杆蕨浸提液更好。
以上公开的仅为本发明的具体实施例，但是，本发明并非局限于此，任何本领域的技术人员能思之的变化都应落入本发明的保护范围。
Claims (7)
1.一种苣荬菜果冻的加工方法，其特征在于，按照如下步骤进行：
（1）选取新鲜毛杆蕨，捣碎，加入毛杆蕨重量6-12倍的热水进行浸提，待溶液温度降至25-30℃时，加入20% 乙醇，摇动20-40min 后过滤，滤液即为毛杆蕨浸提液；
（2）取新鲜苣荬菜叶片，剪碎，浸没于步骤（1）制备的毛杆蕨浸提液中12-28小时；
（3）捞出步骤（2）浸没好的苣荬菜叶片，洗净后用饮用水打浆1-3min，浆液过滤后去除沉淀，添加辅料，制成过滤液；
（4）采用魔芋胶、卡拉胶和琼脂混合均匀制成复配胶，过筛，加入到45-55℃的饮用水中，搅拌至完全溶解，然后加热到80-90℃，加入到步骤（3）制备的过滤液中，混合均匀后继续加热至沸腾，煮沸 1-3min后停止加热；加入蜂蜜，搅拌均匀；
（5）灌装步骤（4）中的混合液，排气、封口，在 80-90℃条件下消毒 6-12min，冷却至混合液凝固，制成。
2.根据权利要求1所述的方法，其特征在于，步骤（1）所述热水温度控制在60-80℃，浸提6-8h。
3.根据权利要求1所述的方法，其特征在于，所述步骤（2）剪碎的苣荬菜叶片大小控制在1-4cm。
4. 根据权利要求1所述的方法，其特征在于，步骤（3）所述辅料为葡萄糖，蔗糖，柠檬酸，谷氨酸钠， 5'-肌苷酸二钠，琥珀酸二钠，L-丙氨酸，甜蜜素中的一种或二种以上。
5.根据权利要求1所述的方法，其特征在于，步骤（1）所述过滤采用的为120目滤网。
6.根据权利要求1所述的方法，其特征在于，步骤（3）所述过滤采用的为60目滤网。
7.根据权利要求1所述的方法，特征在于，步骤（4）所述过筛采用的为40目筛。
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