CN102813098A - 一种辣味果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种辣味果冻及其制备方法，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、蔗糖13-18份、陈皮6-8份、干辣椒5-6份、藿香5-6份、木香5-6份、炒绿豆3-5份、松子仁3-5份、生姜8-10份、青萝卜8-10份、黄桃8-10份、荷叶汁炒玉米10-12份、南瓜10-12份、香菇多糖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
本发明涉及一种辣味果冻及其制备方法，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
本发明提供了一种辣味果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种辣味果冻，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、蔗糖13-18份、陈皮6-8份、干辣椒5-6份、藿香5-6份、木香5-6份、炒绿豆3-5份、松子仁3-5份、生姜8-10份、青萝卜8-10份、黄桃8-10份、荷叶汁炒玉米10-12份、南瓜10-12份、香菇多糖1-2份、食用色素、山梨酸钾适量。
所述的辣味果冻，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、蔗糖15份、陈皮7份、干辣椒5份、藿香5份、木香5份、炒绿豆3份、松子仁3份、荷叶汁炒玉米12份、生姜10份、青萝卜10份、黄桃8份、南瓜10份、香菇多糖1份、食用色素、山梨酸钾适量。
所述的辣味果冻的制备方法，其特征在于包括以下步骤：
（1）将荷叶汁炒玉米浸泡1-2天后，加入南瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将陈皮、干辣椒、藿香、木香加水煎煮，合并煎液，得滤液B；
（3）、将炒绿豆、松子仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将生姜、青萝卜、黄桃加水磨浆，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、香菇多糖成分，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，本发明配方中具有陈皮等植物中药成分、籽类成分均是药食同源食品，具有较好的药用保健价值，干辣椒、藿香、木香具有健胃作用，适合于胃口不佳时食用，可以增加食欲，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，长期食用没有副作用。
具体实施方式
实施例1：
辣味果冻，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、蔗糖15份、陈皮7份、干辣椒5份、藿香5份、木香5份、炒绿豆3份、松子仁3份、荷叶汁炒玉米12份、生姜10份、青萝卜10份、黄桃8份、南瓜10份、香菇多糖1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将荷叶汁炒玉米浸泡1-2天后，加入南瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将陈皮、干辣椒、藿香、木香加水煎煮，合并煎液，得滤液B；
（3）、将炒绿豆、松子仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将生姜、青萝卜、黄桃加水磨浆，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、香菇多糖成分，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 (3)
1.一种辣味果冻，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、蔗糖13-18份、陈皮6-8份、干辣椒5-6份、藿香5-6份、木香5-6份、炒绿豆3-5份、松子仁3-5份、生姜8-10份、青萝卜8-10份、黄桃8-10份、荷叶汁炒玉米10-12份、南瓜10-12份、香菇多糖1-2份、食用色素、山梨酸钾适量。
2.根据权利要求1所述的辣味果冻，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、蔗糖15份、陈皮7份、干辣椒5份、藿香5份、木香5份、炒绿豆3份、松子仁3份、荷叶汁炒玉米12份、生姜10份、青萝卜10份、黄桃8份、南瓜10份、香菇多糖1份、食用色素、山梨酸钾适量。
3.一种如权利要求1所述的辣味果冻的制备方法，其特征在于包括以下步骤：
（1）将荷叶汁炒玉米浸泡1-2天后，加入南瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将陈皮、干辣椒、藿香、木香加水煎煮，合并煎液，得滤液B；
（3）、将炒绿豆、松子仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将生姜、青萝卜、黄桃加水磨浆，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、香菇多糖成分，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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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103583935A (zh) * | 2013-11-25 | 2014-02-19 | 汪盛松 | 一种辣味保健果冻的制作方法 |
| CN105942388A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种健脾行气清热绿豆醒酒营养冻及其制备方法 |
| CN106072264A (zh) * | 2016-07-05 | 2016-11-09 | 安徽省林锦记食品工业有限公司 | 一种酿香菇风味果冻 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583935A (zh) * | 2013-11-25 | 2014-02-19 | 汪盛松 | 一种辣味保健果冻的制作方法 |
| CN105942388A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种健脾行气清热绿豆醒酒营养冻及其制备方法 |
| CN106072264A (zh) * | 2016-07-05 | 2016-11-09 | 安徽省林锦记食品工业有限公司 | 一种酿香菇风味果冻 |
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