CN102813097B - 一种茯苓果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种茯苓果冻及其制备方法，其组成原料的重量份为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、木糖醇13-18份、红茶末6-8份、高良姜5-6份、藿香5-6份、白芷5-6份、开心果3-5份、南瓜籽3-5份、大白菜8-10份、芹菜8-10份、草莓8-10份、炒黑豆10-12份、茯苓10-12份、牛肝菌提取物1-2份、食用色素、山梨酸钾适量。本发明采用明胶、琼脂混合作为胶凝剂，不但含有胶原蛋白成分，同时，质地上变得柔软可口，入口润滑，便于咀嚼一边吃一边开始溶化，可杜绝因吞食哽噎的严重事故发生；本申请除了传统果冻口感外，还能增进人体健康，促进儿童成长，长期食用没有副作用。
Description
技术领域
本发明涉及一种茯苓果冻及其制备方法，属于食品领域。
背景技术
果冻是一种西方甜食，呈半固体状，由食用明胶加水、糖、果汁制成。亦称啫喱，外观晶莹，色泽鲜艳，口感软滑。受到少年儿童的喜爱，但是现有果冻成分单一，儿童长期食用，不利于身体健康，目前市场上还没有一种营养丰富、有较好的保健作用的果冻问世。
发明内容
本发明提供了一种茯苓果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种茯苓果冻，其特征在于其组成原料的重量份为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、木糖醇13-18份、红茶末6-8份、高良姜5-6份、藿香5-6份、白芷5-6份、开心果3-5份、南瓜籽3-5份、大白菜8-10份、芹菜8-10份、草莓8-10份、炒黑豆10-12份、茯苓10-12份、牛肝菌提取物1-2份、食用色素、山梨酸钾适量。
所述的茯苓果冻，其特征在于其组成原料的重量份为：纯净水900份、明胶25份、蜂蜜45份、木糖醇15份、红茶末7份、高良姜5份、藿香5份、白芷5份、开心果3份、南瓜籽3份、炒黑豆12份、大白菜10份、芹菜10份、草莓8份、茯苓10份、牛肝菌提取物1份、食用色素、山梨酸钾适量。
所述的茯苓果冻的制备方法，其特征在于包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入茯苓加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、高良姜、藿香、白芷加水煎煮，合并煎液，得滤液B；
（3）、将开心果、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将大白菜、芹菜、草莓加水磨浆，过滤后加醋调味，得蔬菜水果混合汁；
（5）、将步骤（1）-（4）所得物料混合，加明胶、琼脂、牛肝菌提取物成分，然后煮沸10-20分钟，过滤；
（6）、冷却后，在80-85℃温度下经过巴氏灭菌器灭菌15-25分钟，晾干水蒸气后包装入库。
本发明的有益效果：
本发明采用明胶、琼脂混合作为胶凝剂，不但含有胶原蛋白成分，同时，质地上变得柔软可口，入口润滑，便于咀嚼一边吃一边开始溶化，可杜绝因吞食哽噎的严重事故发生；其次，本发明配方中具有红茶末等植物中药成分、籽类成分均是药食同源食品，具有较好的药用保健价值，高良姜、藿香具有较好健胃作用，可以促进儿童食欲，蔬菜与水果可以补充人体维生素，多糖成分可以增加人体免疫力，本申请除了传统果冻口感外，还能增进人体健康，促进儿童成长，长期食用没有副作用。
具体实施方式
实施例1：
茯苓果冻，其特征在于其组成原料的重量份为：纯净水900份、明胶25份、蜂蜜45份、木糖醇15份、红茶末7份、高良姜5份、藿香5份、白芷5份、开心果3份、南瓜籽3份、炒黑豆12份、大白菜10份、芹菜10份、草莓8份、茯苓10份、牛肝菌提取物1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入茯苓加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、高良姜、藿香、白芷加水煎煮，合并煎液，得滤液B；
（3）、将开心果、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将大白菜、芹菜、草莓加水磨浆，过滤后加醋调味，得蔬菜水果混合汁；
（5）、将步骤（1）-（4）所得物料混合，加明胶、琼脂、牛肝菌提取物成分，然后煮沸10-20分钟，过滤；
（6）、冷却后，在80-85℃温度下经过巴氏灭菌器灭菌15-25分钟，晾干水蒸气后包装入库。
Claims (1)
1.一种茯苓果冻，其特征在于其组成原料的重量份为：纯净水900-1000份、明胶20-40份、琼脂10-20份、蜂蜜40-55份、木糖醇13-18份、红茶末6-8份、高良姜5-6份、藿香5-6份、白芷5-6份、开心果3-5份、南瓜籽3-5份、大白菜8-10份、芹菜8-10份、草莓8-10份、炒黑豆10-12份、茯苓10-12份、牛肝菌提取物1-2份、食用色素、山梨酸钾适量；
其制备方法包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入茯苓加水磨浆，煮沸10-20分钟，过滤得到滤液A；
（2）、将红茶末、高良姜、藿香、白芷加水煎煮，合并煎液，得滤液B；
（3）、将开心果、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将大白菜、芹菜、草莓加水磨浆，过滤后加醋调味，得蔬菜水果混合汁；
（5）、将步骤（1）-（4）所得物料混合，加明胶、琼脂、牛肝菌提取物成分，然后煮沸10-20分钟，过滤；
（6）、冷却后，在80-85℃温度下经过巴氏灭菌器灭菌15-25分钟，晾干水蒸气后包装入库。
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| CN103976202B (zh) * | 2014-05-31 | 2016-09-07 | 山东海钰生物股份有限公司 | 一种可食用胶原蛋白果冻及其制备方法 |
| CN103976203B (zh) * | 2014-05-31 | 2015-12-30 | 山东海钰生物技术有限公司 | 一种美容养颜的果冻及其制备方法 |
| CN103976205B (zh) * | 2014-06-03 | 2016-06-08 | 山东海钰生物股份有限公司 | 一种改善内分泌的果冻及其制备方法 |
| CN103976206B (zh) * | 2014-06-03 | 2016-05-25 | 山东海钰生物股份有限公司 | 一种可替代早餐的果冻及其制备方法 |
| CN104938887A (zh) * | 2015-05-28 | 2015-09-30 | 南京泽朗生物科技有限公司 | 一种开胃果冻 |
| CN105995814A (zh) * | 2016-05-30 | 2016-10-12 | 安徽省继红食品有限公司 | 一种草莓果冻 |
| CN109329832A (zh) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | 一种保健果冻及其制备方法 |
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| CN1123172A (zh) * | 1994-11-23 | 1996-05-29 | 沈阳市科进工程技术有限公司 | 健儿佳甜味药物果冻及其制备工艺 |
| CN1223818A (zh) * | 1998-01-19 | 1999-07-28 | 王维 | 智能果冻 |
| CN1190148C (zh) * | 2003-04-09 | 2005-02-23 | 南京师范大学 | 果冻及其制备方法 |
| CN102178137B (zh) * | 2010-12-01 | 2013-01-16 | 李良 | 茯苓杏仁白芍黄芩保健果冻 |
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Date of cancellation: 20180123 Granted publication date: 20140212 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2017990000073 |
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Denomination of invention: Poria cocos jelly and preparation method Effective date of registration: 20180124 Granted publication date: 20140212 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2018990000075 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20190125 Granted publication date: 20140212 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2018990000075 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
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Denomination of invention: Poria cocos jelly and preparation method Effective date of registration: 20190129 Granted publication date: 20140212 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2019990000092 |
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Granted publication date: 20140212 Termination date: 20200731 |