CN102813099B - 一种玉竹果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种玉竹果冻及其制备方法，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、百合5-6份、沙参5-6份、黄精5-6份、榛子3-5份、南瓜籽3-5份、大白菜8-10份、西红柿8-10份、乌梅8-10份、荷叶汁炒糙米10-12份、玉竹10-12份、灵芝提取物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
本发明涉及一种玉竹果冻及其制备方法，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
本发明提供了一种玉竹果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种玉竹果冻，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、百合5-6份、沙参5-6份、黄精5-6份、榛子3-5份、南瓜籽3-5份、大白菜8-10份、西红柿8-10份、乌梅8-10份、荷叶汁炒糙米10-12份、玉竹10-12份、灵芝提取物1-2份、食用色素、山梨酸钾适量。
所述的玉竹果冻，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、百合5份、沙参5份、黄精5份、榛子3份、南瓜籽3份、荷叶汁炒糙米12份、大白菜10份、西红柿10份、乌梅8份、玉竹10份、灵芝提取物1份、食用色素、山梨酸钾适量。
所述的玉竹果冻的制备方法，其特征在于包括以下步骤：
（1）将荷叶汁炒糙米浸泡1-2天后，加入玉竹加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、百合、沙参、黄精加水煎煮，合并煎液，得滤液B；
（3）、将榛子、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、西红柿、乌梅加水磨浆，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、灵芝提取物成分，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，玉竹、百合、沙参、黄精具有养胃生津作用，适合于夏天食用，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：
玉竹果冻，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、百合5份、沙参5份、黄精5份、榛子3份、南瓜籽3份、荷叶汁炒糙米12份、大白菜10份、西红柿10份、乌梅8份、玉竹10份、灵芝提取物1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将荷叶汁炒糙米浸泡1-2天后，加入玉竹加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、百合、沙参、黄精加水煎煮，合并煎液，得滤液B；
（3）、将榛子、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、西红柿、乌梅加水磨浆，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、灵芝提取物成分，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)
1.一种玉竹果冻，其特征在于，以重量份计其原料组成为：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、百合5-6份、沙参5-6份、黄精5-6份、榛子3-5份、南瓜籽3-5份、大白菜8-10份、西红柿8-10份、乌梅8-10份、荷叶汁炒糙米10-12份、玉竹10-12份、灵芝提取物1-2份、食用色素、山梨酸钾适量；
所述的玉竹果冻的制备方法包括以下步骤：
（1）将荷叶汁炒糙米浸泡1-2天后，加入玉竹加水磨浆，煮沸10-20分钟，过滤得到滤液A；
（2）、将红茶末、百合、沙参、黄精加水煎煮，合并煎液，得滤液B；
（3）、将榛子、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、西红柿、乌梅加水磨浆，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、灵芝提取物成分，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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| CN103039826A (zh) * | 2012-12-31 | 2013-04-17 | 陈慧珊 | 一种玉竹沙参糕及其制备方法 |
| CN103609928B (zh) * | 2013-11-26 | 2015-06-17 | 安徽金钗石斛有限公司 | 一种清凉味保健果冻的制作方法 |
| CN103609927B (zh) * | 2013-11-26 | 2015-06-17 | 安徽金钗石斛有限公司 | 一种蒿香味保健果冻的制作方法 |
| CN106343131A (zh) * | 2016-08-29 | 2017-01-25 | 周智卿 | 一种糖渍无花果干的加工方法 |
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| CN1090724A (zh) * | 1993-02-09 | 1994-08-17 | 蒋兴民 | 一种中药果冻 |
| CN1273043A (zh) * | 1999-10-28 | 2000-11-15 | 李雪涛 | 荷营养米的生产工艺及其产品 |
| CN1409988A (zh) * | 2002-11-25 | 2003-04-16 | 梁庆钧 | 不含蔗糖的降糖果蔬汁果冻及其制作方法 |
| CN1605268A (zh) * | 2004-07-21 | 2005-04-13 | 汕尾市开心食品企业有限公司 | 蔬菜冻及其制作工艺 |
| CN101874576A (zh) * | 2009-12-07 | 2010-11-03 | 郭景龙 | 一种含有金银花的果冻 |
| CN102450531A (zh) * | 2010-10-26 | 2012-05-16 | 高峰 | 一种蔬菜果冻及其制作方法 |
| CN102423024A (zh) * | 2011-10-25 | 2012-04-25 | 毕金友 | 绞股蓝膏汁果冻 |
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Denomination of invention: Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly 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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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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Denomination of invention: Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly 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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