CN102084947B - 一种用可德兰多糖制作金耳银耳“双耳”果冻的方法 - Google Patents
一种用可德兰多糖制作金耳银耳“双耳”果冻的方法 Download PDFInfo
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Abstract
本发明是将银耳和金耳子实体经热水充分煮沸后打浆，将其有效成分完全溶出，经浓缩制成作“双耳”浓缩液，再配以猕猴桃果汁和天然蜂蜜，并添加可德兰多糖作为凝结剂，在特定温度下加热形成固体果冻，制成气味芳香、酸甜可口、口感富有弹性、色泽黄绿半透明、无人工色素、营养丰富的新型低热量果冻保健食品。研制出一种香味浓郁、爽滑可口、且集良好口感与保健功能为一体的复合营养果冻，使消费者在食用果冻零食中享受到金耳、银耳、猕猴桃这些高级营养保健食品的风味。
Description
技术领域
本发明涉及食用菌果冻的制作生产工艺，特别是涉及以可德兰多糖和银耳、金耳、猕猴桃、蜂蜜为原料制作果冻的生产工艺，属果冻生产技术领域。
背景技术
银耳又称白木耳，子实体纸白至乳白色，胶质，半透明，柔软有弹性，被人们誉为菌中之冠。银耳的营养成分相当丰富，富含蛋白质、脂肪和多种氨基酸，还含有海藻糖、多缩戊糖、甘露糖醇等肝糖，营养价值很高，所含的17种氨基酸中有8种为人体必需氨基酸。此外，还含有大量银耳多糖和多种维生素及矿物质，如钙、磷、铁、钾、钠、镁、硫等，其中钙、铁的含量很高，在每百克银耳中，含钙643毫克，铁30.4毫克。银耳具有润肺生津、润肠益胃、补气和血、强心壮身、美容嫩肤、延年益寿之功效，还能提高肝脏解毒能力，具有扶正强壮作用，是一种高级滋养补品
金耳又叫脑耳、金黄木，颜色金黄，子实体呈不规则的脑状，富含人体所必需的蛋白质、胶质物、氨基酸、细腻纤维素、胡萝卜素、活性金耳多糖和矿物质，具有润肺补肝、益气补血、消炎解毒、化痰止咳、去瘀生肌、扶正固本、强身健体、延年益寿等功能，食用金耳能保肝降脂，排除毒素，增强造血功能，滋润肌肤，抗衰老，增强记忆力，改善睡眠状况。由于野生金耳的数量极少，金耳自古为封建皇朝贡品，所以价格昂贵，是一种珍贵稀有的药食兼用菌，近年来国内人工栽培金耳成功，是一种高级保健品原料。
猕猴桃是著名的高Vc含量水果，其果大、味甜、多汁，鲜果气味芳香，酸甜可口，其果实含有多种对人体有益的营养成分，每Vc含量尤其高，100g鲜果含Vc100～420mg，是苹果的100多倍，它还含有糖、钙、镁、铁、磷、有机酸以及多种氨基酸。经常服用猕猴桃汁，可以有效地降低人体内胆固醇的含量，防止心血管疾病、尿道结石、肝炎，能阻断致癌物质N-亚硝基吗啉的合成。
可德兰多糖(Curdlan)是一种微生物胞外多糖，是以葡萄糖苷键连接成的直链葡萄糖，不溶于水，分子式(C6H10O5)n，从其组成和结构看，对人体绝对安全。热凝胶的水悬浊液具有加热凝固的特性，热疑胶还具有抗冷冻解冻的特性，是一种多功能食品添加剂，可做耐热、耐冷冻胶和淀粉冻胶化剂；在生理上，热凝胶是一种非能量的碳水化合物，不易被人体吸收，具有食用纤维功能，利用其非消化性的食用纤维功能，可制做低卡食品和减肥食品。由于存在β(1→3)葡萄糖苷键，使其还有具有抗肿瘤的特性，因此一种是多功能性食品添加材料。美国FDA已于1996年准许将热凝胶作为食品的稳定剂、增稠剂和调质剂使用于食品配方和加工助剂。
果冻是深受儿童和年轻人喜爱的休闲食品。但是，目前市售的果冻大部分是由胶凝剂、甜味剂、香精和色素等调制而成，无营养和保健功能，过多的食用不利于健康。
发明内容
本发明的目的是以金耳和银耳为主原料，添加猕猴桃果汁、蜂蜜和糖等营养物质，再以可德兰多糖作凝胶材料，研制出一种香味浓郁、爽滑可口、且集良好口感与保健功能为一体的复合营养果冻。
木发明的技术方案是：
1、“双耳”提取液的制取：选择优质金耳银耳干子实体，以1∶1的质量配比混合，用清水适当清洗，加10-20倍质量的蒸馏水浸泡1-2h，待其完全发开后，加热至沸腾，蒸煮至子实体酥软汤汁粘稠，移入打浆机打磨成浆，8层纱布过滤，得浸提液，真空浓缩后得“双耳”提取液。
2、猴桃果汁的制取：将清洗后的猕猴桃果实用多功能食品粉碎机破碎，后添加果胶酶(加酶量为40mg/L)，调整pH值到在3-4.5，在30-50℃范围保温40-90min，让果胶酶分解果汁中的果胶类物质，以助于Vc的溶出，用四层纱布榨汁，得到鲜果汁。
3、“双耳”提取液∶猕猴桃果汁∶蜂蜜＝1∶1∶0.1的比例混合均匀，加热到80℃维持10-15min后冷却到常温。
4、混合液重量的1-2％可德兰多糖粉末，加入3-5倍无菌水制成悬液，加入冷却后的混合果汁中，混合均匀，倒入特定模型中。
5、慢加热到70-90℃，加热时间为5-10min，果汁渐渐凝结固化，成为特定形状的果冻。
本发明与类似产品相比，具有以下特点：
(1)传统的果冻产品多以甜味剂、蔗糖、色素为主要原料，营养水平低，本产品富含银耳多糖和金耳多糖，并配以天然猕猴桃果汁，有很高的VC含量。
(2)本产品的凝胶组分是可德兰多糖，为天然发酵生成的可食用凝结剂，具有食用纤维的功能，不为人体吸收，是理想的低热卡食品。
附图说明
图1，为本发明工艺流程图。
具体实施例：
下面通过本发明工艺流程图图1结合一个具体实施例进行说明：
1.择优质金耳银耳干子实体各1kg，混合后用清水适当清洗，加30kg的蒸馏水浸泡1-2h，待其完全发开后，加热至沸腾，蒸煮至子实体酥软汤汁粘稠，移入打浆机打磨成浆，8层纱布过滤，得浸提液，真空浓缩后得“双耳”提取液。
2、桃果汁的制取：将1kg清洗后的猕猴桃果实用多功能食品粉碎机破碎，后添加果胶酶(加酶量为40mg/L)，调整pH值到在3-4.5，在35℃范围保温50min，让果胶酶分解果汁中的果胶类物质，以助于Vc的溶出，用四层纱布榨汁，得到鲜果汁。
3、“双耳”提取液∶猕猴桃果汁∶蜂蜜＝1∶1∶0.1的比例混合均匀，加热到80℃维持15min后冷却到常温。
4、混合液重量的1％可德兰多糖粉末，加入3倍无菌水制成悬液，加入冷却后的混合果汁中，混合均匀，倒入特定模型中。
5、慢加热到75℃，加热时间为5-10min，果汁渐渐凝结固化，成为特定形状的果冻。
Claims (1)
1.一种用可德兰多糖制作金耳银耳“双耳”果冻的方法，其特征是通过以下方法制作：
1)“双耳”提取液的制取：选择优质金耳银耳干子实体，以1∶1的质量配比混合，用清水适当清洗，加10-20倍质量的蒸馏水浸泡1-2h，待其完全发开后，加热至沸腾，蒸煮至子实体酥软汤汁粘稠，移入打浆机打磨成浆，8层纱布过滤，得浸提液，真空浓缩后得“双耳”提取液；
2)猕猴桃果汁的制取：将清洗后的猕猴桃果实用多功能食品粉碎机破碎后以40mg/L的酶量添加果胶酶，调整pH值到3-4.5，在30-50℃范围保温40-90min，让果胶酶分解果汁中的果胶类物质，以助于Vc的溶出，用四层纱布榨汁，得到鲜果汁；
3)“双耳”提取液∶猕猴桃果汁∶蜂蜜＝1∶1∶0.1的比例混合均匀，加热到80℃维持10-15min后冷却到常温；
4)混合液重量的1-2％可德兰多糖粉末，加入3-5倍无菌水制成悬液，加入冷却后的混合果汁中，混合均匀，倒入特定模型中；
5)慢加热到70-90℃，加热时间为5-10min，果汁渐渐凝结固化，成为特定形状的果冻。
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| CN106072252A (zh) * | 2016-07-10 | 2016-11-09 | 吉林农业大学 | 含玉米食用菌坚果的增智助长营养果冻及其生产方法 |
| CN106852491A (zh) * | 2017-01-16 | 2017-06-16 | 四川省大真科技有限责任公司 | 一种银耳果冻及其制备方法 |
| CN108783151A (zh) * | 2018-05-25 | 2018-11-13 | 戴家庆 | 一种即冲型系列银耳果汁饮料酱及其制备方法 |
| CN108813490A (zh) * | 2018-05-25 | 2018-11-16 | 戴家庆 | 一种具有保健养生功能的系列银耳果酱及其制备方法 |
| CN108813491A (zh) * | 2018-05-25 | 2018-11-16 | 戴家庆 | 一种即冲型系列银耳酱及其制备方法 |
| CN109588670A (zh) * | 2019-01-30 | 2019-04-09 | 中华全国供销合作总社昆明食用菌研究所 | 一种金耳银耳复合果味酱及其制备方法 |
| CN110250470A (zh) * | 2019-08-05 | 2019-09-20 | 汕头市华乐福食品有限公司 | 一种养颜减肥果冻及其制备方法 |
| CN110477366A (zh) * | 2019-09-05 | 2019-11-22 | 福建农林大学 | 一种银耳胶的制备方法及其应用 |
| CN112352946A (zh) * | 2020-10-10 | 2021-02-12 | 容科培 | 一种黑白双耳保健精华膏的制造工艺 |
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