CN109418868A - 一种鸡屎藤山楂果冻及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种鸡屎藤山楂果冻及其制备方法,属于食品技术领域。该果冻按重量百分比计包括以下原料:复合汁(鸡屎藤:山楂汁=1:2)20%、复配胶添加量0.9%、低聚果糖添加量12%、柠檬酸添加量0.08%,纯净水添加量67.02%。该果冻中矿质元素、维生素、膳食纤维、果胶、黄酮类物质含量丰富,具有提高免疫力、改善消化不良、抗疲劳、降低胆固醇、预防心血管疾病等功效。
Description
技术领域
本发明涉及一种鸡屎藤山楂果冻及其制备方法,属于食品加工技术领域。
背景技术
鸡屎藤,中药名。为茜草科植物鸡矢藤的全草,夏季采收全草,晒干。其味甘、微苦,性平。具有祛风利湿,止痛解毒,消食化积,活血消肿之功效。用于风湿筋骨痛,跌打损伤,外伤性疼痛,肝胆及胃肠绞痛,消化不良,小儿疳积,支气管炎;外用于皮炎,湿疹及疮疡肿毒。
山楂,可食用植物,仁果类水果,质硬,果肉薄,味微酸涩。落叶灌木。枝密生,有细刺,幼枝有柔毛。小枝紫褐色,老枝灰褐色。能防治心血管疾病。山楂是我国特有的药果兼用树种。山楂有很高的营养价值和医疗价值,老年人常吃山楂制品能增强食欲,改善睡眠,保持骨骼和血液中钙的恒定,预防动脉粥样硬化,因此山楂被视为“长寿食品”。
发明内容
本发明针对上述问题,旨在提供一种鸡屎藤山楂果冻及其制备方法,将鸡屎藤和山楂添加到果冻中,在保持果冻原有风味基础上提升了果冻的保健价值。
一种鸡屎藤山楂果冻及其制备方法,其特征在于具体步骤如下:
复合汁(鸡屎藤,山楂汁) 20-30份
复配胶 0.5-1份
低聚果糖 3-5份
柠檬酸 0.5-1份
纯净水 40-70份
加工工艺如下:
1)鸡屎藤汁与山楂汁制备:将鸡屎藤与山楂去杂洗净,按照水1:5的质量比例各自称重,煮沸,榨汁,滤布过滤,收集滤液。按照一定质量比例混合,待用。
2)复配胶的制备:选择卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例混合,水的添加比例为1.2g/100mL,浸泡30min备用。
3)熬煮:按一定的比例将山楂汁和鸡屎藤汁倒入锅中,并将制备好的胶体倒入锅中,水浴沸腾10min。待胶体完全溶解后用滤网去胶渣。
4)调制:当过滤后的胶液温度降至65℃左右时,在搅拌条件下,加入柠檬酸,使之混合均匀。
5)灌装、杀菌及冷却成型:将过滤好的胶体灌装入果冻杯中,趁热封口。置于85℃热水中杀菌15min,冷却,即得成品。
所述的一种鸡屎藤山楂果冻,其特征在于,所述的山楂制备方法为:采摘新鲜的山楂,清洗干净。
所述的一种鸡屎藤山楂果冻,其特征在于,所述的卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例(0.9:12)混合。
本发明优点:1)将鸡屎藤和山楂添加到果冻中,使得果冻中含有丰富的矿质元素、维生素、膳食纤维、果胶、黄酮类物质等。2)具有提高免疫力、改善消化不良、抗疲劳、降低胆固醇、预防心血管疾病等功效。
下面将结合具体实施方式进一步说明本发明,但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式:
实施例1
一种鸡屎藤山楂果冻及其制备方法,其特征在于具体步骤如下:
复合汁(鸡屎藤,山楂汁) 20份
复配胶 0.5份
低聚果糖 3份
柠檬酸 0.5份
纯净水 50份
加工工艺如下:
1)鸡屎藤汁与山楂汁制备:将鸡屎藤与山楂去杂洗净,按照水1:5的质量比例各自称重,煮沸,榨汁,滤布过滤,收集滤液。按照一定质量比例混合,待用。
2)复配胶的制备:选择卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例混合,水的添加比例为1.2g/100mL,浸泡30min备用。
3)熬煮:按一定的比例将山楂汁和鸡屎藤汁倒入锅中,并将制备好的胶体倒入锅中,水浴沸腾10min。待胶体完全溶解后用滤网去胶渣。
4)调制:当过滤后的胶液温度降至65℃左右时,在搅拌条件下,加入柠檬酸,使之混合均匀。
5)灌装、杀菌及冷却成型:将过滤好的胶体灌装入果冻杯中,趁热封口。置于85℃热水中杀菌15min,冷却,即得成品。
实施例2
一种鸡屎藤山楂果冻及其制备方法,其特征在于具体步骤如下:
复合汁(鸡屎藤,山楂汁) 20份
复配胶 1份
低聚果糖 3份
柠檬酸 1份
纯净水 60份
加工工艺如下:
1)鸡屎藤汁与山楂汁制备:将鸡屎藤与山楂去杂洗净,按照水1:5的质量比例各自称重,煮沸,榨汁,滤布过滤,收集滤液。按照一定质量比例混合,待用。
2)复配胶的制备:选择卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例混合,水的添加比例为1.2g/100mL,浸泡30min备用。
3)熬煮:按一定的比例将山楂汁和鸡屎藤汁倒入锅中,并将制备好的胶体倒入锅中,水浴沸腾10min。待胶体完全溶解后用滤网去胶渣。
4)调制:当过滤后的胶液温度降至65℃左右时,在搅拌条件下,加入柠檬酸,使之混合均匀。
5)灌装、杀菌及冷却成型:将过滤好的胶体灌装入果冻杯中,趁热封口。置于85℃热水中杀菌15min,冷却,即得成品。
实施例3
一种鸡屎藤山楂果冻及其制备方法,其特征在于具体步骤如下:
复合汁(鸡屎藤,山楂汁) 30份
复配胶 1份
低聚果糖 5份
柠檬酸 1份
纯净水 70份
加工工艺如下:
1)鸡屎藤汁与山楂汁制备:将鸡屎藤与山楂去杂洗净,按照水1:5的质量比例各自称重,煮沸,榨汁,滤布过滤,收集滤液。按照一定质量比例混合,待用。
2)复配胶的制备:选择卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例混合,水的添加比例为1.2g/100mL,浸泡30min备用。
3)熬煮:按一定的比例将山楂汁和鸡屎藤汁倒入锅中,并将制备好的胶体倒入锅中,水浴沸腾10min。待胶体完全溶解后用滤网去胶渣。
4)调制:当过滤后的胶液温度降至65℃左右时,在搅拌条件下,加入柠檬酸,使之混合均匀。
5)灌装、杀菌及冷却成型:将过滤好的胶体灌装入果冻杯中,趁热封口。置于85℃热水中杀菌15min,冷却,即得成品。
Claims (3)
1.一种鸡屎藤山楂果冻及其制备方法,其特征在于具体步骤如下:
复合汁(鸡屎藤,山楂汁) 20-30份
复配胶 0.5-1份
低聚果糖 3-5份
柠檬酸 0.5-1份
纯净水 40-70份
加工工艺如下:
1)鸡屎藤汁与山楂汁制备:将鸡屎藤与山楂去杂洗净,按照水1:5的质量比例各自称重,煮沸,榨汁,滤布过滤,收集滤液。按照一定质量比例混合,待用。
2)复配胶的制备:选择卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例混合,水的添加比例为1.2g/100mL,浸泡30min备用。
3)熬煮:按一定的比例将山楂汁和鸡屎藤汁倒入锅中,并将制备好的胶体倒入锅中,水浴沸腾10min。待胶体完全溶解后用滤网去胶渣。
4)调制:当过滤后的胶液温度降至65℃左右时,在搅拌条件下,加入柠檬酸,使之混合均匀。
5)灌装、杀菌及冷却成型:将过滤好的胶体灌装入果冻杯中,趁热封口。置于85℃热水中杀菌15min,冷却,即得成品。
2.如权利要求1所述的一种鸡屎藤山楂果冻,其特征在于,所述的山楂制备方法为:采摘新鲜的山楂,清洗干净。
3.如权利要求1所述的一种鸡屎藤山楂果冻,其特征在于,所述的卡拉胶、魔芋胶、黄原胶的复配胶与低价果糖按质量比例(0.9:12)混合。
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CN110169557A (zh) * | 2019-04-15 | 2019-08-27 | 江苏农林职业技术学院 | 一种山药金针菇果冻及其加工方法 |
CN110786409A (zh) * | 2019-09-24 | 2020-02-14 | 岭南师范学院 | 一种鸡屎藤凝胶软糖的制备方法 |
CN112220016A (zh) * | 2020-11-23 | 2021-01-15 | 福建师范大学 | 一种山苍子果冻及其制备方法 |
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CN110169557A (zh) * | 2019-04-15 | 2019-08-27 | 江苏农林职业技术学院 | 一种山药金针菇果冻及其加工方法 |
CN110786409A (zh) * | 2019-09-24 | 2020-02-14 | 岭南师范学院 | 一种鸡屎藤凝胶软糖的制备方法 |
CN112220016A (zh) * | 2020-11-23 | 2021-01-15 | 福建师范大学 | 一种山苍子果冻及其制备方法 |
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