CN108719898A - 一种芒果芦荟复合果冻及其制作方法 - Google Patents
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Abstract
本发明公开了一种果冻的制作方法,具体涉及一种芒果芦荟复合果冻及其制作方法,属于食品加工技术领域。经原材料选择、预处理、调配、保温、罐装冷却、成品,制的芒果芦荟复合果冻。本发明加工工艺简单,生产制作容易,制得的芒果芦荟复合果冻营养丰富,食用方便,酸甜适口,含糖量低,安全卫生,产品附加值高,解决了传统果冻口感单一的问题。
Description
技术领域
本发明涉及果冻加工技术领域,具体涉及一种芒果芦荟复合果冻及其制作方法,属于食品加工技术领域。
背景技术
随着现代经济水平的急速发展,人们对自己的生活水平以及健康营养的观念逐渐加强,对果冻的营养和品质的要求也越来越高,健康、营养、安全的果冻产品是未来果冻行业进步的一个主要的趋向。
芒果味道甘甜、性凉,顺气止咳,还可以治疗胃寒。当代科学研究表明,芒果自身优异的营养价值使芒果拥有了抗氧化、抗癌、防治心脑血管疾病、止咳化痰、延缓衰老、护目养颜、养胃止晕、抗抑郁等保健功效。特别是抗癌功能,由于芒果中含有非常多的硒从而被人们称之为“抗癌之王”,番茄红素等类胡萝卜素、类黄酮类植物化学物质也同样具备抗癌的作用,经常食用芒果对预防癌症,尤其是结肠癌具有很大的益处。
芦荟是一种很奇特的植物,它在医疗、美容、保健等方面均有应用,具有七十多种对身体有好处的物质,并且还拥有催泻、健胃、通便、消炎、抗菌、抗癌、抗肿瘤等药理功能。科学研究发现,芦荟还可以在治疗内部的肠胃溃疡的同时,增强人体的消化功能,帮助身体对营养的摄取。在当今的食品行业,芦荟的开发受到了普遍的关注,芦荟的的开发以及利用可以更好的满足当代的消费者们对于食品的“天然、营养、健康”方面的要求。
果冻是将水、食用糖与增稠剂等作为原材料,经过溶胶、调配、灌装、杀菌、冷却等基本工序加工而成的胶冻食物。果冻的外形晶莹剔透,口感滑嫩弹脆,滋味甜蜜津润,作为现在市面上老少皆宜的一种食物,受到许多人的热爱。但目前,市场上的果冻产品多以水,蔗糖,甜味剂,酸味剂,胶凝剂,香精,色素等调配而成,营养价值较低。现在一些营养型果冻的最大优点在于它的低热量,健康安全的芒果芦荟复合果冻将是未来的一个发展趋势,开发更健康营养的新型果冻产品,是食品企业在产品技术方面进行创新的一大趋势。
本发明将芒果和芦荟复合制成果冻,研制出了一种营养丰富、口感香甜、令人回味无穷的营养保健型芒果芦荟复合果冻。
发明内容
本发明的目的在于提供一种芒果芦荟复合果冻及其制作方法,其特征在于:加工工艺简单,生产制作容易,制得的芒果芦荟复合果冻营养丰富,食用方便,口感好。
本发明通过以下技术方案实现,芒果芦荟复合果冻的加工方法具体包括以下步骤:
(1)芒果的选择与处理:选择新鲜、个大、饱满、表面少许斑点、青色黄色相间分布、黄色多青色少的芒果,将它去掉外皮、去掉果核,留下的芒果肉切成丁,然后放入料理机中将其打碎成泥,再用四层滤布过滤,去其白色纤维,备用。
(2)芦荟的选择与处理:选择新鲜、肉质饱满的芦荟,将其去皮、切丁,之后放入100℃沸水中焯一下,去其粘液,苦味,备用。
(3)食用明胶的处理:将一定量的食用明胶放入适量水中浸泡2h,使食用明胶和水充分混合,即为胶液,备用。
(4)调配:取之前准备好的定量的芒果和白砂糖将它们混合搅拌,然后在75℃的水浴中加热混匀,再将已经备好的胶液加入其中,混合搅拌,使其全部混合均匀。
(5)保温:将混合好的液体放在50℃水浴锅中进行保温处理,当用温度计测得液体的中心温度刚到50℃时立即加入柠檬酸,再将它们搅拌均匀,放在50℃水浴锅中保温2h。
(6)灌装冷却:将保温好的液体倒入模具中,再将适量芦荟粒加入其中,待其冷却至室温,放入冰箱中凝固。
(7)成品:贴上标签及日期。
本发明的创新之处在于,按本法制成的芒果芦荟复合果冻营养丰富、酸甜适口、风味独特、含糖量低,具有较高的营养和保健价值。
具体实施方式
一种芒果芦荟复合果冻的制作方法,包括以下步骤:
(1)芒果的选择与处理:选择新鲜、个大、饱满、黄色多青色少的芒果,去掉外皮、去掉果核,芒果肉切成丁,放入料理机中将其打碎成泥,再用四层滤布过滤,备用。
(2)芦荟的选择与处理:选择新鲜、肉质饱满的芦荟,将其去皮、切丁,之后放入100℃沸水中焯一下,去其粘液,苦味,备用。
(3)食用明胶的处理:将1.5g的食用明胶放入适量水中浸泡2h,使食用明胶和水充分混合,即为胶液,备用。
(4)调配:将30g的芒果汁和9g的白砂糖混合搅拌,然后在75℃的水浴中加热混匀,再将已经备好的胶液加入其中,混合搅拌,使其全部混合均匀。
(5)保温:将调配好的液体放在50℃水浴锅中保温处理,当液体的中心温度刚到50℃时立即加入0.1g柠檬酸,再将它们搅拌均匀,放在50℃水浴锅中保温2h。
(6)灌装冷却:将保温好的液体倒入模具中,再将适量芦荟粒加入其中,待其冷却至室温,放入冰箱中凝固。
(7)成品:贴上标签及日期。
Claims (2)
1.一种芒果芦荟复合果冻,其特征在于:芒果汁添加量30g,芦荟添加量2.6g,白砂糖添加量9g,柠檬酸添加量0.1g,食用明胶添加量1.5g,水30g,保温温度为50℃,保温时间120min,制的果香怡人,酸甜可口的芒果芦荟复合果冻。
2.根据权利要求1所述的一种芒果芦荟复合果冻的制作方法,包括以下步骤:
(1)芒果的选择与处理:选择新鲜、个大、饱满、黄色多青色少的芒果,去掉外皮、去掉果核,芒果肉切成丁,放入料理机中将其打碎成泥,再用四层滤布过滤,备用。
(2)芦荟的选择与处理:选择新鲜、肉质饱满的芦荟,将其去皮、切丁,之后放入100℃沸水中焯一下,去其粘液,苦味,备用。
(3)食用明胶的处理:将1.5g的食用明胶放入适量水中浸泡2h,使食用明胶和水充分混合,即为胶液,备用。
(4)调配:将30g的芒果汁和9g的白砂糖混合搅拌,然后在75℃的水浴中加热混匀,再将已经备好的胶液加入其中,混合搅拌,使其全部混合均匀。
(5)保温:将调配好的液体放在50℃水浴锅中保温处理,当液体的中心温度刚到50℃时立即加入0.1g柠檬酸,再将它们搅拌均匀,放在50℃水浴锅中保温2h。
(6)灌装冷却:将保温好的液体倒入模具中,再将适量芦荟粒加入其中,待其冷却至室温,放入冰箱中凝固。
(7)成品:贴上标签及日期。
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