CN108617844A - 红枣山楂糕及制备方法 - Google Patents
红枣山楂糕及制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种红枣山楂糕及其加工方法,原料用材包括红枣、酸枣、山楂、藕粉、白砂糖、琼脂以及添加营养微胶囊和改善口感压敏微胶囊等,具有不含防腐剂、营养丰富、操作性强等特点,适合工厂规模化生产。
Description
技术领域
本发明属于食品领域,涉及山楂糕,尤其是一种红枣山楂糕及制备方法。
背景技术
山楂糕是一道流行于北方地区的传统民间糕点,取山楂果汁,配以白糖、琼脂,冻结成板制成。
传统山楂糕有如下缺点:
1、香味固化,不能增香,入喉以后余香不足;
2、营养元素的种类与含量较少;
3、口感单一化,不能满足特定人群的口味需求。
通过检索,发现如下相关专利:
1、一种山楂糕及其制备方法(CN106578308A),由以下原料制成:山楂55-70份、红枣10-20份、糖15-25份、蛇皮果10-18份、芡实粉8-16份、马蹄5-10份、西米粉5-13份、葛根粉8-16份、羊奶果2-5份、木瓜蛋白酶0.1-0.3份、鼠李糖乳杆菌0.1-0.4份、干酪乳杆菌0.1-0.5份。
2、菌茶红枣山楂糕及其制作方法(CN103798667B),步骤如下:(1)分别挑选红枣、山楂,先把红枣洗干净,倒进锅里,放入适量的水煲烂,把煲烂的红枣倒出来,去核;山楂洗净、去核、去蒂,加水并打成匀浆,备用;材料比例是,红枣:山楂:水:糖=7:6:3:8,其中糖在加入红茶菌菌液后再加入;(2)加入红茶菌菌液,接种量为12%,搅拌均匀后放置30℃恒温箱中发酵18h,直至匀浆中产生大量气泡;(3)倒入锅中小火加热浓缩至红褐色,这个过程中向里加蔗糖,并不断搅拌,煮到红枣山楂呈片状;(4)倒入干净的平板或有型容器,等待其冷却成固体,低温保藏及其发酵后熟,时间为26h。
3、多维山楂糕及其制作方法(CN1180490A),它的配方主料为山楂、胡萝卜副料为糖和枣,其原料的成份重量配比为:山楂25-60%胡萝卜7-35%枣1-20%糖30-56%、同时加适量的柠檬酸,将酸度PH值调制成2.5-4.4。
上述专利无法解决传统山楂糕存在的问题。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种营养丰富、香味浓,口感好的红枣山楂糕及制备方法。
本发明解决技术问题所采用的技术方案是:
一种红枣山楂糕,包括如下重量份数的组分:
红枣500~600份
酸枣500~600份
山楂500~600份
藕粉150~200份
白砂糖400~500份
琼脂5~6份
复合微胶囊营养颗粒10~30份
矿物质微胶囊营养颗粒10~30份
薄荷精油缓释胶囊5~10份
玫瑰油压敏微胶囊5~10份
水适量。
而且,制备方法为:
(1)将红枣、酸枣、山楂高温漂烫、脱皮去核、打浆研磨、过筛制成复合果泥;
(2)在锅内加入适量的冷水,将复合果泥、藕粉和浸软后的琼脂一起置于锅中,调大火烹煮至糊状;
(3)在锅内加入白砂糖,复合微胶囊营养颗粒、矿物质微胶囊营养颗粒、薄荷精油缓释胶囊和玫瑰油压敏微胶囊,搅拌均匀,此时调至小火煮1~5min即可停火;
(4)将煮好的粘液趁热倒入模具中,冷却定型,即完成红枣山楂糕的制作。
而且,所述的复合微胶囊营养颗粒的制备方法为:
(1)取核桃油10~20份、多种维生素共1~3份、多种氨基酸共1~3份、蛋白质1~3份、膳食纤维0.5~2份,将所有成分混合于植物油内,形成均匀的复合体;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌3-5h,配制成5-10%w/w的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化;随后,将该溶液置于一定温度下的水浴中加热20-40min,使大豆蛋白充分变性;冷却至室温后,调节溶液的pH至7.0,加入5-7U/g的MTGase酶,然后立即用均质机在对其进行均质30~40s,后放置在室温下成胶;
(3)将步骤1的复合体加入到步骤(2)的大豆蛋白凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取一定量海藻酸钠,浓度为1-2%,,少量多次逐渐溶解于蒸馏水中;
②排气:将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器;
③取样:用螺纹注射器吸取50-100mL水凝胶,连接到仪器;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2000-4000V,调节频率为620-720Hz,使壁材及芯材通过高频振荡的300μm同心喷嘴,形成微胶囊,微胶囊散射于浓度为1.5%-2.5%CaCl2溶液中进行固化,固化的搅拌速率为50-70%,固化时间30-50min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得水凝胶复合微胶囊营养颗粒,备用。
而且,所述的矿物质微胶囊营养颗粒的制备方法为:
(1)制备凝胶:
第一步:大豆蛋白:淀粉=1:0.1-1溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,10-20分钟后制得的淀粉大豆蛋白混合凝胶;
第二步:制备大豆蛋白凝胶,大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度10-20分钟后制得的大豆蛋白凝胶;
(2)低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.1~0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为70~90℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部充满空穴;
(3)称取氯化钙6~7份,葡萄糖酸铁3~4份,乳酸锌0.2~0.4份,制得复合营养液;
(4)将膨化颗粒浸泡在步骤(3)复合营养液,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡10-20分钟,取出干燥;
(5)二次滚涂:把步骤(4)干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,即制得水凝胶矿物质微胶囊营养颗粒,备用。
而且,所述的薄荷精油缓释胶囊的制备方法为:称取β-环糊精7~9份和薄荷精油0.3~0.6份加入到反应容器内,加适量水,避光,通氮气保护,在300W功率下超声40min,在4℃冰箱内冷却结晶,冷冻干燥得产物,备用。
而且,所述的玫瑰油压敏微胶囊的制备方法为:以明胶1wt%和果胶1.5wt%复合物作为壁材,玫瑰精油为芯材,0.5wt%橄榄油为乳化剂,0.05-0.1wt%葡萄糖酸-δ-内酯为固化剂;
称取一定质量的明胶溶于蒸馏水中,配成浓度为1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌5min,然后逐滴加入1%的醋酸溶液,使体系达到pH值为4.4~4.9,促使明胶和果胶发生复合凝聚反应;用10%NaOH溶液调节体系pH至9.0,边搅拌边加入,5min后,加入1-1.5%的玫瑰精油,用冰水冷却使体系降温至10℃以下,持续搅拌20min,1mL 0.05-0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到玫瑰油压敏微胶囊。
本发明的优点和积极效果是:
(1)本发明采取插层的办法,由水和淀粉时,大豆蛋白能够膨化,再用蛋白包裹一层,把离子封存到载体的空隙中,保证营养物质不会因为温度等环境影响进行脱落和流失。
(2)本发明添加复合微胶囊营养颗粒,包括核桃油、多种维生素、多种氨基酸、蛋白质、膳食纤维等多种营养素以及矿物质微胶囊营养颗粒,包括氯化钙、葡萄糖酸钙、乳酸锌等,营养丰富。
(3)本发明添加薄荷精油缓释胶囊,形成咀嚼后的二次口感改善和释放,给予清凉的刺激性口感,满足特定消费者需求。
(4)本发明添加玫瑰油压敏微胶囊,芯材为玫瑰精油,咀嚼时囊壁破裂活性物质释放,产生增香效果。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1:
:一种红枣山楂糕,包括如下重量份数的组分:红枣500份;酸枣500份;山楂500份;藕粉150份;白砂糖500份;琼脂6份;复合微胶囊营养颗粒10份;矿物质微胶囊营养颗粒10份;薄荷精油缓释胶囊5份;玫瑰油压敏微胶囊5份;水适量。
制备方法为:
(1)将红枣、酸枣、山楂高温漂烫、脱皮去核、打浆研磨、过筛制成复合果泥;
(2)在锅内加入适量的冷水,将复合果泥、藕粉和浸软后的琼脂一起置于锅中,调大火烹煮至糊状;
(3)在锅内加入白砂糖,复合微胶囊营养颗粒、矿物质微胶囊营养颗粒、薄荷精油缓释胶囊和玫瑰油压敏微胶囊,搅拌均匀,此时调至小火煮1min即可停火;
(4)将煮好的粘液趁热倒入模具中,冷却定型,即完成红枣山楂糕的制作。
所述的复合微胶囊营养颗粒的制备方法为:
(1)取核桃油15份、多种维生素共2份、多种氨基酸共2份、蛋白质2份、膳食纤维1份,将所有成分混合于植物油内,形成均匀的复合体;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌4h,配制成10%w/w的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化;随后,将该溶液置于一定温度下的水浴中加热30min,使大豆蛋白充分变性;冷却至室温后,调节溶液的pH至7.0,加入6U/g的MTGase酶,然后立即用均质机在对其进行均质30s,后放置在室温下成胶;
(3)将步骤1的复合体加入到步骤(2)的大豆蛋白凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取一定量海藻酸钠,浓度为1.5%,,少量多次逐渐溶解于蒸馏水中;
②排气:将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器;
③取样:用螺纹注射器吸取80mL水凝胶,连接到仪器;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2000V,调节频率为680Hz,使壁材及芯材通过高频振荡的300μm同心喷嘴,形成微胶囊,微胶囊散射于浓度为2%CaCl2溶液中进行固化,固化的搅拌速率为60%,固化时间40min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得水凝胶复合微胶囊营养颗粒,备用。
所述的矿物质微胶囊营养颗粒的制备方法为:
(1)制备凝胶:
第一步:大豆蛋白:淀粉=1:0.8溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,20分钟后制得的淀粉大豆蛋白混合凝胶;
第二步:制备大豆蛋白凝胶,大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度20分钟后制得的大豆蛋白凝胶;
(2)低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为80℃,保持5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部充满空穴;
(3)称取氯化钙6.5份,葡萄糖酸铁3.5份,乳酸锌0.3份,制得复合营养液;
(4)将膨化颗粒浸泡在步骤(3)复合营养液,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡15分钟,取出干燥;
(5)二次滚涂:把步骤(4)干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,即制得水凝胶矿物质微胶囊营养颗粒,备用。
所述的薄荷精油缓释胶囊的制备方法为:称取β-环糊精8份和薄荷精油0.5份加入到反应容器内,加适量水,避光,通氮气保护,在300W功率下超声40min,在4℃冰箱内冷却结晶,冷冻干燥得产物,备用。
所述的玫瑰油压敏微胶囊的制备方法为:以明胶1wt%和果胶1.5wt%复合物作为壁材,玫瑰精油为芯材,0.5wt%橄榄油为乳化剂,0.1wt%葡萄糖酸-δ-内酯为固化剂;
称取一定质量的明胶溶于蒸馏水中,配成浓度为1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌5min,然后逐滴加入1%的醋酸溶液,使体系达到pH值为4.4~4.9,促使明胶和果胶发生复合凝聚反应;用10%NaOH溶液调节体系pH至9.0,边搅拌边加入,5min后,加入1.5%的玫瑰精油,用冰水冷却使体系降温至10℃以下,持续搅拌20min,1mL0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到玫瑰油压敏微胶囊。
实施例2:
:一种红枣山楂糕,包括如下重量份数的组分:红枣500份;酸枣500份;山楂500份;藕粉150份;白砂糖500份;琼脂6份;复合微胶囊营养颗粒20份;矿物质微胶囊营养颗粒20份;薄荷精油缓释胶囊5份;玫瑰油压敏微胶囊10份;水适量。制备方法同实施例1。
实施例3:
:一种红枣山楂糕,包括如下重量份数的组分:红枣500份;酸枣500份;山楂500份;藕粉150份;白砂糖500份;琼脂6份;复合微胶囊营养颗粒30份;矿物质微胶囊营养颗粒30份;薄荷精油缓释胶囊10份;玫瑰油压敏微胶囊5份;水适量。制备方法同实施例1。
检测结果如下:
含量 | 钙 | 铁 | 锌 | 蛋白质 | 复合维生素 | 氨基酸 |
实施例1 | 16mg/kg | 24mg/kg | 28mg/kg | 40mg/kg | 0.6mg/kg | 36mg/kg |
实施例2 | 31mg/kg | 47mg/kg | 55mg/kg | 79mg/g | 1.1mg/kg | 71mg/kg |
实施例3 | 47mg/kg | 71mg/kg | 73mg/kg | 119mg/g | 1.79mg/kg | 107mg/kg |
缓释胶囊补充薄荷精油,其中5天后,芯材中精油含量由最初的100%变为80.1%,经过微胶囊化的精油只有19.9%被氧化分解掉;而未经过微胶囊化处理的,在第5天为32.9%,损失了67.1%。
以上所述的仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (6)
1.一种红枣山楂糕,包括如下重量份数的组分:
红枣 500~600份
酸枣 500~600份
山楂 500~600份
藕粉 150~200份
白砂糖 400~500份
琼脂 5~6份
复合微胶囊营养颗粒 10~30份
矿物质微胶囊营养颗粒 10~30份
薄荷精油缓释胶囊 5~10份
玫瑰油压敏微胶囊 5~10份
水适量。
2.根据权利要求1所述的红枣山楂糕,其特征在于:制备方法为:
(1)将红枣、酸枣、山楂高温漂烫、脱皮去核、打浆研磨、过筛制成复合果泥;
(2)在锅内加入适量的冷水,将复合果泥、藕粉和浸软后的琼脂一起置于锅中,调大火烹煮至糊状;
(3)在锅内加入白砂糖,复合微胶囊营养颗粒、矿物质微胶囊营养颗粒、薄荷精油缓释胶囊和玫瑰油压敏微胶囊,搅拌均匀,此时调至小火煮1~5min即可停火;
(4)将煮好的粘液趁热倒入模具中,冷却定型,即完成红枣山楂糕的制作。
3.根据权利1或2所述的红枣山楂糕,其特征在于:所述的复合微胶囊营养颗粒的制备方法为:
(1)取核桃油10~20份、多种维生素共1~3份、多种氨基酸共1~3份、蛋白质1~3份、膳食纤维0.5~2份,将所有成分混合于植物油内,形成均匀的复合体;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌3-5h,配制成5-10%w/w的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化;随后,将该溶液置于一定温度下的水浴中加热20-40min,使大豆蛋白充分变性;冷却至室温后,调节溶液的pH至7.0,加入5-7U/g的MTGase酶,然后立即用均质机在对其进行均质30~40s,后放置在室温下成胶;
(3)将步骤1的复合体加入到步骤(2)的大豆蛋白凝胶中,使凝胶对其进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取一定量海藻酸钠,浓度为1-2%,,少量多次逐渐溶解于蒸馏水中;
②排气:将溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到仪器;
③取样:用螺纹注射器吸取50-100mL水凝胶,连接到仪器;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2000-4000V,调节频率为620-720Hz,使壁材及芯材通过高频振荡的300μm同心喷嘴,形成微胶囊,微胶囊散射于浓度为1.5%-2.5%CaCl2溶液中进行固化,固化的搅拌速率为50-70%,固化时间30-50min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得水凝胶复合微胶囊营养颗粒,备用。
4.根据权利1或2所述的红枣山楂糕,其特征在于:所述的矿物质微胶囊营养颗粒的制备方法为:
(1)制备凝胶:
第一步:大豆蛋白:淀粉=1:0.1-1溶解于水,7.5U/g SPI酶添加量,搅拌条件下80℃预加热温度,10-20分钟后制得的淀粉大豆蛋白混合凝胶;
第二步:制备大豆蛋白凝胶,大豆蛋白溶解于水,6.5U/g SPI酶添加量,搅拌条件下80℃预加热温度10-20分钟后制得的大豆蛋白凝胶;
(2)低温膨化:将混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.1~0.5Mpa,蒸汽管道通入热蒸汽,膨化温度为70~90℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部充满空穴;
(3)称取氯化钙6~7份,葡萄糖酸铁3~4份,乳酸锌0.2~0.4份,制得复合营养液;
(4)将膨化颗粒浸泡在步骤(3)复合营养液,将营养成分负载到膨化颗粒表面以及内部的网状结构中,浸泡10-20分钟,取出干燥;
(5)二次滚涂:把步骤(4)干燥后的颗粒浸没在大豆蛋白凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,即制得水凝胶矿物质微胶囊营养颗粒,备用。
5.根据权利1或2所述的红枣山楂糕,其特征在于:所述的薄荷精油缓释胶囊的制备方法为:称取β-环糊精7~9份和薄荷精油0.3~0.6份加入到反应容器内,加适量水,避光,通氮气保护,在300W功率下超声40min,在4℃冰箱内冷却结晶,冷冻干燥得产物,备用。
6.根据权利1或2所述的红枣山楂糕,其特征在于:所述的玫瑰油压敏微胶囊的制备方法为:以明胶1wt%和果胶1.5wt%复合物作为壁材,玫瑰精油为芯材,0.5wt%橄榄油为乳化剂,0.05-0.1wt%葡萄糖酸-δ-内酯为固化剂;
称取一定质量的明胶溶于蒸馏水中,配成浓度为1%的明胶溶液,放入洁净的烧杯中,调节pH至6.5,加入橄榄油,在50℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
配制1.5%的果胶溶液,逐滴加入到上述乳液中,在50℃条件下,恒温搅拌5min,然后逐滴加入1%的醋酸溶液,使体系达到pH值为4.4~4.9,促使明胶和果胶发生复合凝聚反应;用10%NaOH溶液调节体系pH至9.0,边搅拌边加入,5min后,加入1-1.5%的玫瑰精油,用冰水冷却使体系降温至10℃以下,持续搅拌20min,1mL 0.05-0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到玫瑰油压敏微胶囊。
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