CN110638014A - 一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法 - Google Patents
一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法。按重量份数计,所述水晶冻包括以下组分:黑糖8~15份,果葡糖浆3~6份,白砂糖3~5份,魔芋胶0.5~1份,卡拉胶0.5~1份,结冷胶0.05~0.2份,一水柠檬酸0.05~0.1份,柠檬酸钠0.01~0.05份,山梨酸钾0.05~0.1份,L‑乳酸钙0.03~0.06份。本发明的水晶冻的外观晶莹剔透,口感弹性且有嚼劲,同时具有益气补血、健脾暖胃等功效;本发明的水晶冻产品且可以直接食用,或者应用于奶茶、饮品和烘焙食品等领域,应用范围较广泛。
Description
技术领域
本发明涉及一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法。
背景技术
黑糖是红糖的一种没有经过高度精炼,以及脱色等程序,而是经过长时间熬煮糖浆,因此颜色更黑,具有自然的焦糖炭烧香,浓郁香醉,让人口齿留香、回味无穷。并且黑糖里面含有丰富的维生素、甘醇酸、钙、钾、铁、镁等微量元素及叶酸,非常有益于身体健康。
黑糖里面含有丰富的葡萄糖、果糖等多种单糖和多糖类能量物质及叶酸、微量元素等营养成分,具有非常好的益气补血、健脾暖胃、缓中止痛、活血化淤的功效。其好处在于“温而补之,温而通之,温而散之”,能够促进皮肤细胞的新陈代谢,为细胞提供能量;添加血容量的成分,从而为皮肤提供养分、氧气和水分。
水晶冻魔芋是由魔芋根茎制成,其主要成分是含有魔芋葡甘聚糖(KGM)的多糖类。魔芋多糖跟普通糖类区别在于,其分子量大,粘性大,能够延缓葡萄糖的吸收,从而减轻胰岛的负担,KGM粒子具有极强的吸水膨胀能力,使人容易产生饱腹感,能够减轻糖尿病人的饥饿的痛苦和减少进食,而且KGM吸水体积膨胀,成为具有粘性的纤维素,纤维素可减缓食物从胃至小肠的通过,延缓消化和单糖的吸收,从而使脂肪酸在体内的合成速度下降,进而达到减肥的目的。
发明内容
本发明的目的在于提供一种基于黑糖、魔芋胶为原料的水晶冻及其制备方法,本发明的水晶冻的外观晶莹剔透,口感弹性且有嚼劲,同时具有益气补血、健脾暖胃等功效。
所述的一种基于黑糖、魔芋胶为原料的水晶冻,其特征在于按重量份数计,包括以下组分:黑糖8~15份,果葡糖浆3~6份,白砂糖3~5份,魔芋胶0.5~1份,卡拉胶0.5~1份,结冷胶0.05~0.2份,一水柠檬酸0.05~0.1份,柠檬酸钠0.01~0.05份,山梨酸钾0.05~0.1份,L-乳酸钙0.03~0.06份。
所述的一种基于黑糖、魔芋胶为原料的水晶冻,其特征在于按重量份数计,包括以下组分:黑糖12份,果葡糖浆5份,白砂糖3份,魔芋胶1份,卡拉胶0.5份,结冷胶0.1份,一水柠檬酸0.08份,柠檬酸钠0.02份,山梨酸钾0.1份,L-乳酸钙0.05份。
所述的一种黑糖魔芋水晶冻的制备方法,其特征在于按照重量份数计,包括以下步骤:
1)称取3~5份白砂糖预先与0.5~1份魔芋胶、0.5~1份卡拉胶、0.05~0.2份结冷胶混合均匀,以防止后期溶解结块;
2)0.03~0.06份L-乳酸钙用1~3份的水溶解形成透明无颗粒液体,得到L-乳酸钙水溶液备用;0.05~0.1份一水柠檬酸、0.01~0.05份柠檬酸钠用1~3份的水溶解形成透明无颗粒液体,得到酸味溶液备用;
3)8~15份黑糖溶于20~30份的水中形成均匀的黑糖溶液后过滤,滤液为糖浆溶液,将糖浆溶液投入到剪切夹层锅中进行加热熬煮,剪切夹层锅内的糖浆溶液表面出现气泡,熬煮至糖浆溶液的可溶性固形物含量为90~95%即可,备用(熬煮可以增强黑糖的焦香味,使整体香气更加醇香);
4)然后向剪切夹层锅中依次加入45~55份的水、3~6份果葡糖浆和0.05~0.1份的山梨酸钾,将剪切夹层锅内的混合液加热至75~85℃,加入步骤1)所得胶体混合物,剪切搅拌,再将剪切夹层锅内的混合液加热至90~95℃,停止加热;
5)再向剪切夹层锅中加入步骤2)所得L-乳酸钙水溶液和酸味溶液,剪切搅拌,在剪切夹层锅内形成液态的黑糖冻,将液态的黑糖冻下料至冷却罐进行缓存,然后将液态的黑糖冻迅速倒入消毒模具中,在室温下封口冷却成型,再进行切割、封装,即制得所述黑糖魔芋水晶冻。
相对于现有技术,本发明取得的有益效果是:本发明的黑糖魔芋水晶冻的外观晶莹剔透,口感弹性且有嚼劲,同时具有益气补血、健脾暖胃等功效;本发明的产品且可以直接食用,或者应用于奶茶、饮品和烘焙食品等领域,应用范围较广泛。
具体实施方式
下面结合具体实施例对本发明作进一步说明,但本发明的保护范围并不限于此。
以下实施例和对比例中,结冷胶购于浙江天伟生物科技股份有限公司。
实施例1:
一种水晶冻,按重量份数计,包括以下组分:黑糖12份,果葡糖浆(F55型) 5份,白砂糖3份,魔芋胶1份,卡拉胶0.5份,结冷胶0.1份,一水柠檬酸0.08份,柠檬酸钠0.02份,山梨酸钾0.1份,L-乳酸钙0.05份。
所述水晶冻的制备方法为,包括以下步骤:
1)称取3重量份的白砂糖与1重量份的魔芋胶、0.5重量份的卡拉胶、0.1重量份的结冷胶混合均匀,以利于后期胶体的溶解,防止结块;
2)0.05重量份的L-乳酸钙用2重量份85℃的热水溶解形成透明无颗粒液体,得到L-乳酸钙水溶液备用;0.08重量份的一水柠檬酸、0.02重量份的柠檬酸钠用2重量份85℃的热水溶解形成透明无颗粒液体,得到酸味溶液备用(一水柠檬酸、柠檬酸钠作为酸味剂使用);
3)容器中加入24重量份的85℃热水,加入12重量份的黑糖,搅拌溶解完全后用100目的筛网过滤,滤液为糖浆溶液,将糖浆溶液投入到剪切夹层锅中进行加热熬煮,剪切夹层锅内的糖浆溶液表面出现气泡,熬煮至糖浆溶液的可溶性固形物含量为90~92%即可,备用;
4)然后向剪切夹层锅中加入50.15重量份的水、5重量份的果葡萄浆(F55型),开启剪切,加入0.1重量份的山梨酸钾,设定计时溶解2min,
剪切夹层锅内的混合液加热至80℃,加入步骤1)所得胶体混合物,设定计时剪切搅拌3min,再将剪切夹层锅内的混合液加热至90℃,停止加热;
5)再向剪切夹层锅中加入步骤2)所得L-乳酸钙水溶液和酸味溶液,剪切搅拌5min,在剪切夹层锅内形成液态的黑糖水晶冻,然后将液态的黑糖水晶冻迅速倒入消毒模具中,在室温下封口冷却成型30min,形成固态的半成品,将固态的半成品平铺于消毒的工作台上,切割成10mm厚的长条形状,再进行封装,即制备完成。
对比例1:
一种水晶冻,其组分及含量重复实施例1,不同之处在于“不含有魔芋胶”。对比例1的黑糖魔芋水晶冻,按重量份数计,包括以下组分:黑糖12份,果葡糖浆5份,白砂糖3份,卡拉胶0.5份,结冷胶0.1份,一水柠檬酸0.08份,柠檬酸钠0.02份,山梨酸钾0.1份,L-乳酸钙0.05份。
对比例1的黑糖魔芋水晶冻的其制作方法重复实施例1,但是与实施案例1制备方法不同的是,步骤1)操作中不添加魔芋胶。
对比例2:
一种水晶冻,按重量百分数计,包括以下组分:果葡糖浆5份,白砂糖15份,魔芋胶1份,卡拉胶0.5份,结冷胶0.1份,一水柠檬酸0.08份,柠檬酸钠0.02份,山梨酸钾0.1份,L-乳酸钙0.05份。
对比例2的水晶冻的其制作方法如下:
1)称取15重量份的白砂糖与1重量份的魔芋胶、0.5重量份的卡拉胶、0.1重量份的结冷胶混合均匀,得到胶体混合物,以利于后期胶体的溶解,防止结块;
2)0.05重量份的L-乳酸钙用2重量份85℃的热水溶解形成透明无颗粒液体,得到L-乳酸钙水溶液备用;0.08重量份的一水柠檬酸、0.02重量份的柠檬酸钠用2重量份85℃的热水溶解形成透明无颗粒液体,得到酸味溶液备用(一水柠檬酸、柠檬酸钠作为酸味剂使用);
3)向剪切夹层锅中加入50.15重量份的水、5重量份的果葡萄浆(F55型),开启剪切,加入0.1重量份的山梨酸钾,设定计时溶解2min,
剪切夹层锅内的混合液加热至80℃,加入步骤1)所得胶体混合物,设定计时剪切搅拌3min,再将剪切夹层锅内的混合液加热至90℃,停止加热;
4)再向剪切夹层锅中加入步骤2)所得L-乳酸钙水溶液和酸味溶液,剪切搅拌5min,在剪切夹层锅内形成液态的水晶冻,然后将液态的水晶冻迅速倒入消毒模具中,在室温下封口冷却成型30min,形成固态的半成品,将固态的半成品平铺于消毒的工作台上,切割成10mm厚的长条形状,再进行封装,即制备完成。
应用试验例:
以实施例1和对比例1~2制备的水晶冻,随机邀请10人进行感官评价,对评价的平均值进行统计,评价的标准参考下表1,评价的结果如表2所示(10人感官评价的平均分,即为如表2中的评分结果);
从表2可以看出对比例1的口感和组织形态得分都比较低,这是由于魔芋胶是一种可溶性膳食纤维,可增加水晶冻较醇厚的口感,增加纤维口感,同时对组织状态具有一定的稳定作用;从对比例2中可看出,口感和香气得分较低,因赤砂糖是白砂糖生产过程中的副产物制备而来,而黑糖则是以甘蔗为原料加工得到,所以赤砂糖在口感、风味上弱于黑糖,且黑糖与魔芋水晶冻结合风味优于赤砂糖在魔芋水晶冻中应用的风味。
本说明书所述的内容仅仅是对发明构思实现形式的列举,本发明的保护范围不应当被视为仅限于实施例所陈述的具体形式,本发明的保护范围也不仅仅于本领域技术人员根据本发明构思所能够想到的等同技术手段。
Claims (3)
1.一种基于黑糖、魔芋胶为原料的水晶冻,其特征在于按重量份数计,包括以下组分:黑糖8~15份,果葡糖浆3~6份,白砂糖3~5份,魔芋胶0.5~1份,卡拉胶0.5~1份,结冷胶0.05~0.2份,一水柠檬酸0.05~0.1份,柠檬酸钠0.01~0.05份,山梨酸钾0.05~0.1份,L-乳酸钙0.03~0.06份。
2.根据权利要求1所述的一种基于黑糖、魔芋胶为原料的水晶冻,其特征在于按重量份数计,包括以下组分:黑糖12份,果葡糖浆5份,白砂糖3份,魔芋胶1份,卡拉胶0.5份,结冷胶0.1份,一水柠檬酸0.08份,柠檬酸钠0.02份,山梨酸钾0.1份,L-乳酸钙0.05份。
3.根据权利要求1所述的一种基于黑糖、魔芋胶为原料的水晶冻的制备方法,其特征在于按照重量份计,包括以下步骤:
1)称取3~5份白砂糖,与0.5~1份魔芋胶、0.5~1份卡拉胶、0.05~0.2份结冷胶混合均匀,以防止后期溶解结块;
2)0.03~0.06份L-乳酸钙用1~3份的水溶解形成透明无颗粒液体,得到L-乳酸钙水溶液备用;0.05~0.1份一水柠檬酸、0.01~0.05份柠檬酸钠用1~3份的水溶解形成透明无颗粒液体,得到酸味溶液备用;
3)8~15份黑糖溶于20~30份的水中形成均匀的黑糖溶液后过滤,滤液为糖浆溶液,将糖浆溶液投入到剪切夹层锅中进行加热熬煮,剪切夹层锅内的糖浆溶液表面出现气泡,熬煮至糖浆溶液的可溶性固形物含量为90~95%即可,备用;
4)然后向剪切夹层锅中依次加入45~55份的水、3~6份果葡糖浆和0.05~0.1份的山梨酸钾,将剪切夹层锅内的混合液加热至75~85℃,加入步骤1)所得胶体混合物,剪切搅拌,再将剪切夹层锅内的混合液加热至90~95℃,停止加热;
5)再向剪切夹层锅中加入步骤2)所得L-乳酸钙水溶液和酸味溶液,剪切搅拌,在剪切夹层锅内形成液态的黑糖冻,将液态的黑糖冻下料至冷却罐进行缓存,然后将液态的黑糖冻迅速倒入消毒模具中,在室温下封口冷却成型,再进行切割、封装,即制得所述黑糖魔芋水晶冻。
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