CN102813101B - 一种丹皮果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种丹皮果冻及其制备方法，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、瓜萎叶6-8份、丹皮5-6份、淡竹叶5-6份、黄精5-6份、炒芝麻3-5份、葵花籽仁3-5份、青椒8-10份、西红柿8-10份、马齿苋8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、绞股蓝提取物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
本发明涉及一种丹皮果冻及其制备方法，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
本发明提供了一种丹皮果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种丹皮果冻，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、瓜萎叶6-8份、丹皮5-6份、淡竹叶5-6份、黄精5-6份、炒芝麻3-5份、葵花籽仁3-5份、青椒8-10份、西红柿8-10份、马齿苋8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、绞股蓝提取物1-2份、食用色素、山梨酸钾适量。
所述的丹皮果冻，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、瓜萎叶7份、丹皮5份、淡竹叶5份、黄精5份、炒芝麻3份、葵花籽仁3份、荷叶汁炒小米12份、青椒10份、西红柿10份、马齿苋8份、冬瓜10份、绞股蓝提取物1份、食用色素、山梨酸钾适量。
所述的丹皮果冻的制备方法，其特征在于包括以下步骤：
（1）将荷叶汁炒小米浸泡1-2天后，加入冬瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将瓜萎叶、丹皮、淡竹叶、黄精加水煎煮，合并煎液，得滤液B；
（3）、将炒芝麻、葵花籽仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将青椒、西红柿、马齿苋加水磨浆，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、绞股蓝提取物成分，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，本发明配方中具有瓜萎叶等植物中药成分、籽类成分均是药食同源食品，具有较好的药用保健价值，马齿苋、丹皮、淡竹叶、黄精具有清热解暑作用，适合于夏天人们食用，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，长期食用没有副作用。
具体实施方式
实施例1：
丹皮果冻，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、瓜萎叶7份、丹皮5份、淡竹叶5份、黄精5份、炒芝麻3份、葵花籽仁3份、荷叶汁炒小米12份、青椒10份、西红柿10份、马齿苋8份、冬瓜10份、绞股蓝提取物1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将荷叶汁炒小米浸泡1-2天后，加入冬瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将瓜萎叶、丹皮、淡竹叶、黄精加水煎煮，合并煎液，得滤液B；
（3）、将炒芝麻、葵花籽仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将青椒、西红柿、马齿苋加水磨浆，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、绞股蓝提取物成分，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 (2)
1.一种丹皮果冻，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、瓜萎叶6-8份、丹皮5-6份、淡竹叶5-6份、黄精5-6份、炒芝麻3-5份、葵花籽仁3-5份、青椒8-10份、西红柿8-10份、马齿苋8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、绞股蓝提取物1-2份、食用色素、山梨酸钾适量；
所述的丹皮果冻的制备方法，包括以下步骤：
（1）将荷叶汁炒小米浸泡1-2天后，加入冬瓜加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将瓜萎叶、丹皮、淡竹叶、黄精加水煎煮，合并煎液，得滤液B；
（3）、将炒芝麻、葵花籽仁磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、木糖醇加水溶解，得糖液；
（4）、将青椒、西红柿、马齿苋加水磨浆，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、绞股蓝提取物成分，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。
2.根据权利要求1所述的丹皮果冻，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、瓜萎叶7份、丹皮5份、淡竹叶5份、黄精5份、炒芝麻3份、葵花籽仁3份、荷叶汁炒小米12份、青椒10份、西红柿10份、马齿苋8份、冬瓜10份、绞股蓝提取物1份、食用色素、山梨酸钾适量。
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Denomination of invention: Cortex Moutan jelly and preparation method thereof Effective date of registration: 20190129 Granted publication date: 20131113 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2019990000092 |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131113 Termination date: 20200731 |