CN114052229A - 一种黑米红枣复合果冻的制作方法 - Google Patents
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Abstract
本发明公开了一种黑米红枣复合果冻的制作方法,本发明制作流程设计合理,采用黑米、红枣为主要原料,通过添加卡拉胶、魔芋胶、黄原胶、白砂糖,经调配制作的果冻,不仅保留了黑米及红枣的营养价值,也具有很好的口感,同时也进一步开拓了黑米及红枣的深加工领域,既提高经济效益又满足消费要求。
Description
技术领域
本发明涉及食品技术领域,具体是指一种黑米红枣复合果冻的制作方法。
背景技术
黑米是一种药、食兼用的大米,由黑稻加工而成,属于稻米或粳米,它集色、香、味和营养保健于一身的功能性有色米,呈黑褐色。多食黑米具有开胃益中,健脾暖肝,明目活血,滑涩补后虚弱,病后体虚以及贫血、肾虚均有很好的补养作用;
红枣,鼠李科枣属植物,成熟后变为红色,常晒干制成枣干。对于人体来说,红枣具有很好的补血功效,它的维生素含量非常高,红枣应用在市场上已是很常见的食品,可以深加工制作成各类饮品;
果冻是一种甜味食品,呈半固态状,由食用明胶放水、糖、水果汁做成。外型晶莹,色泽鲜艳,口感软滑。果冻主要成分是果胶,对人体肠道功能有一定益处。目前市售的果冻大部分通过添加剂、色素、香精成分制成,营养价值低,食用过多还会对身体健康产生不良影响;因此需要一种新型果冻,既可以增加果冻的品种及口味,又具有很高的营养价值。
发明内容
本发明要解决的技术问题是克服上述技术的缺陷,提供一种黑米红枣复合果冻的制作方法。
为解决上述技术问题,本发明提供的技术方案为一种黑米红枣复合果冻的制作方法,包括以下步骤:
步骤1)选取优质干净、无霉变的黑米放置于容器中,按黑米与水为1:40的比例添加水,并进行熬煮20min,将黑米熬煮至熟烂,经过滤可得黑米汁;
步骤2)选取优质干净、无霉变的红枣,洗净去核后切碎,按红枣与水为1:10的比例添加水,并进行熬煮至熟烂,用200目滤布过滤,收集上层清液,得到红枣汁;
步骤3)按比例取用卡拉胶、魔芋胶、黄原胶放置于容器内,按比例加入水,进行加热并搅拌,熬煮5min,待胶体完全溶解后,使用100目的筛网进行过滤,得到复合胶;
步骤4)按比例在复合胶内添加白砂糖,再按比例添加黑米汁及红枣汁,进行搅拌至均匀,最后按比例加入柠檬酸,混合过程中要不断搅拌,直至果冻成型;
步骤5)果冻封口后,将其在80℃-85℃水浴中杀菌15min-20min,然后再室温下冷却,果冻自然凝固成型,即得成品。
进一步地,所述黑米汁的过滤采用折叠为8层的纱布平铺于漏勺,进行黑米汁的过滤。
进一步地,所述各组分原料的质量比百分比为:黑米汁与红枣汁的总含量为40%-50%、白砂糖含量为10%-15%、复合胶含量为2.5%-4%、柠檬酸含量为0.04%-0.06%,其余为水,其中黑米汁与红枣汁比例为2:1。
进一步地,所述复合胶包括卡拉胶、魔芋胶、黄原胶,所述卡拉胶、魔芋胶、黄原胶的比例为1:2:1。
本发明与现有技术相比的优点在于:本发明制作流程设计合理,通过本发明制作的果冻,不仅保留了黑米及红枣的营养价值,也具有很好的口感,同时也进一步开拓了黑米及红枣的深加工领域,既提高经济效益又满足消费要求。
附图说明
图1是本发明一种黑米红枣复合果冻的制作方法的制作流程示意图。
具体实施方式
下面结合实施例对本发明一种黑米红枣复合果冻的制作方法做进一步的详细说明。
实施例1
选取优质干净、无霉变的黑米放置于容器中,按黑米与水为1:40的比例添加水,并进行熬煮20min,将黑米熬煮至熟烂,采用折叠为8层的纱布平铺于漏勺,进行黑米汁的过滤,可得黑米汁;选取优质干净、无霉变的红枣,洗净去核后切碎,按红枣与水为1:10的比例添加水,并进行熬煮至熟烂,用200目滤布过滤,收集上层清液,得到红枣汁;所述卡拉胶、魔芋胶、黄原胶的比例为1:2:1,按比例取用卡拉胶、魔芋胶、黄原胶放置于容器内,按比例加入水,进行加热并搅拌,熬煮5min,待胶体完全溶解后,使用100目的筛网进行过滤,得到复合胶;按比例在复合胶内添加白砂糖,其中白砂糖含量为10%,所述复合胶含量为2.5%,再按比例添加黑米汁及红枣汁,所述黑米汁与红枣汁的总含量为40%,且黑米汁与红枣汁比例为2:1,进行搅拌至均匀,最后按比例加入柠檬酸,所述柠檬酸含量为0.04%,混合过程中要不断搅拌,直至果冻成型;果冻封口后,将其在80℃水浴中杀菌15min,然后再室温下冷却,果冻自然凝固成型,即得成品。
实施例2
选取优质干净、无霉变的黑米放置于容器中,按黑米与水为1:40的比例添加水,并进行熬煮20min,将黑米熬煮至熟烂,采用折叠为8层的纱布平铺于漏勺,进行黑米汁的过滤,可得黑米汁;选取优质干净、无霉变的红枣,洗净去核后切碎,按红枣与水为1:10的比例添加水,并进行熬煮至熟烂,用200目滤布过滤,收集上层清液,得到红枣汁;所述卡拉胶、魔芋胶、黄原胶的比例为1:2:1,按比例取用卡拉胶、魔芋胶、黄原胶放置于容器内,按比例加入水,进行加热并搅拌,熬煮5min,待胶体完全溶解后,使用100目的筛网进行过滤,得到复合胶;按比例在复合胶内添加白砂糖,其中白砂糖含量为13%,所述复合胶含量为3%,再按比例添加黑米汁及红枣汁,所述黑米汁与红枣汁的总含量为45%,且黑米汁与红枣汁比例为2:1,进行搅拌至均匀,最后按比例加入柠檬酸,所述柠檬酸含量为0.05%,混合过程中要不断搅拌,直至果冻成型;果冻封口后,将其在83℃水浴中杀菌18min,然后再室温下冷却,果冻自然凝固成型,即得成品。
实施例3
选取优质干净、无霉变的黑米放置于容器中,按黑米与水为1:40的比例添加水,并进行熬煮20min,将黑米熬煮至熟烂,采用折叠为8层的纱布平铺于漏勺,进行黑米汁的过滤,可得黑米汁;选取优质干净、无霉变的红枣,洗净去核后切碎,按红枣与水为1:10的比例添加水,并进行熬煮至熟烂,用200目滤布过滤,收集上层清液,得到红枣汁;所述卡拉胶、魔芋胶、黄原胶的比例为1:2:1,按比例取用卡拉胶、魔芋胶、黄原胶放置于容器内,按比例加入水,进行加热并搅拌,熬煮5min,待胶体完全溶解后,使用100目的筛网进行过滤,得到复合胶;按比例在复合胶内添加白砂糖,其中白砂糖含量为15%,所述复合胶含量为4%,再按比例添加黑米汁及红枣汁,所述黑米汁与红枣汁的总含量为50%,且黑米汁与红枣汁比例为2:1,进行搅拌至均匀,最后按比例加入柠檬酸,所述柠檬酸含量为0.06%,混合过程中要不断搅拌,直至果冻成型;果冻封口后,将其在85℃水浴中杀菌20min,然后再室温下冷却,果冻自然凝固成型,即得成品。
以上对本发明及其实施方式进行了描述,这种描述没有限制性。总而言之如果本领域的普通技术人员受其启示,在不脱离本发明创造宗旨的情况下,不经创造性的设计出与该技术方案相似的结构方式及实施例,均应属于本发明的保护范围。
Claims (4)
1.一种黑米红枣复合果冻的制作方法,其特征在于,包括以下步骤:
步骤1)选取优质干净、无霉变的黑米放置于容器中,按黑米与水为1:40的比例添加水,并进行熬煮20min,将黑米熬煮至熟烂,经过滤可得黑米汁;
步骤2)选取优质干净、无霉变的红枣,洗净去核后切碎,按红枣与水为1:10的比例添加水,并进行熬煮至熟烂,用200目滤布过滤,收集上层清液,得到红枣汁;
步骤3)按比例取用卡拉胶、魔芋胶、黄原胶放置于容器内,按比例加入水,进行加热并搅拌,熬煮5min,待胶体完全溶解后,使用100目的筛网进行过滤,得到复合胶;
步骤4)按比例在复合胶内添加白砂糖,再按比例添加黑米汁及红枣汁,进行搅拌至均匀,最后按比例加入柠檬酸,混合过程中要不断搅拌,直至果冻成型;
步骤5)果冻封口后,将其在80℃-85℃水浴中杀菌15min-20min,然后再室温下冷却,果冻自然凝固成型,即得成品。
2.根据权利要求1所述的一种黑米红枣复合果冻的制作方法,其特征在于:所述黑米汁的过滤采用折叠为8层的纱布平铺于漏勺,进行黑米汁的过滤。
3.根据权利要求1所述的一种黑米红枣复合果冻的制作方法,其特征在于,所述各组分原料的质量比百分比为:黑米汁与红枣汁的总含量为40%-50%、白砂糖含量为10%-15%、复合胶含量为2.5%-4%、柠檬酸含量为0.04%-0.06%,其余为水,其中黑米汁与红枣汁比例为2:1。
4.根据权利要求1所述的一种黑米红枣复合果冻的制作方法,其特征在于:所述复合胶包括卡拉胶、魔芋胶、黄原胶,所述卡拉胶、魔芋胶、黄原胶的比例为1:2:1。
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