CN102813102B - 一种冬瓜果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种冬瓜果冻及其制备方法，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、人参花5-6份、藿香5-6份、甘蔗叶5-6份、苦杏仁3-5份、南瓜籽3-5份、甘蓝菜8-10份、小青菜8-10份、梨子8-10份、炒黑豆10-12份、冬瓜10-12份、香菇提取物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
本发明涉及一种冬瓜果冻及其制备方法，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
本发明提供了一种冬瓜果冻及其制备方法。
为了实现上述目的本发明采用如下技术方案：
一种冬瓜果冻，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、人参花5-6份、藿香5-6份、甘蔗叶5-6份、苦杏仁3-5份、南瓜籽3-5份、甘蓝菜8-10份、小青菜8-10份、梨子8-10份、炒黑豆10-12份、冬瓜10-12份、香菇提取物1-2份、食用色素、山梨酸钾适量。
所述的冬瓜果冻，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、人参花5份、藿香5份、甘蔗叶5份、苦杏仁3份、南瓜籽3份、炒黑豆12份、甘蓝菜10份、小青菜10份、梨子8份、冬瓜10份、香菇提取物1份、食用色素、山梨酸钾适量。
所述的冬瓜果冻的制备方法，其特征在于包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入冬瓜肉加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、人参花、藿香、甘蔗叶加水煎煮，合并煎液，得滤液B；
（3）、将苦杏仁、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）、将甘蓝菜、小青菜、梨子加水磨浆，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，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：
冬瓜果冻，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、人参花5份、藿香5份、甘蔗叶5份、苦杏仁3份、南瓜籽3份、炒黑豆12份、甘蓝菜10份、小青菜10份、梨子8份、冬瓜10份、香菇提取物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，加入冬瓜肉加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将红茶末、人参花、藿香、甘蔗叶加水煎煮，合并煎液，得滤液B；
（3）、将苦杏仁、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）、将甘蓝菜、小青菜、梨子加水磨浆，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)
1.一种冬瓜果冻，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、人参花5-6份、藿香5-6份、甘蔗叶5-6份、苦杏仁3-5份、南瓜籽3-5份、甘蓝菜8-10份、小青菜8-10份、梨子8-10份、炒黑豆10-12份、冬瓜10-12份、香菇提取物1-2份、食用色素、山梨酸钾适量；
所述的冬瓜果冻的制备方法包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入冬瓜肉加水磨浆，煮沸10-20分钟，过滤得到滤液A；
（2）、将红茶末、人参花、藿香、甘蔗叶加水煎煮，合并煎液，得滤液B；
（3）、将苦杏仁、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）、将甘蓝菜、小青菜、梨子加水磨浆，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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103300273A (zh) * | 2013-06-27 | 2013-09-18 | 叶建斌 | 一种缓解消化不良的冬瓜汁果冻及制备方法 |
| CN103766678B (zh) * | 2014-01-29 | 2016-03-02 | 张达燕 | 保健南瓜果冻的制作方法 |
| 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 |
| CN104824322A (zh) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | 一种哈密瓜味冬瓜软糖及其制备工艺 |
| CN104855661A (zh) * | 2015-05-19 | 2015-08-26 | 合肥不老传奇保健科技有限公司 | 一种菠萝味冬瓜软糖及其制备工艺 |
| CN104824321A (zh) * | 2015-05-19 | 2015-08-12 | 合肥不老传奇保健科技有限公司 | 一种具有保健功能的冬瓜软糖及其制备工艺 |
| CN105380204A (zh) * | 2015-11-05 | 2016-03-09 | 芜湖市好亦快食品有限公司三山分公司 | 一种玉米冬瓜球果冻及其制备方法 |
| CN109892608A (zh) * | 2019-04-28 | 2019-06-18 | 黔南民族师范学院 | 一种九阡李甜香型果冻的制备方法 |
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| 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 |
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| CN1090724A (zh) * | 1993-02-09 | 1994-08-17 | 蒋兴民 | 一种中药果冻 |
| 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 |
| CN101151992A (zh) * | 2006-09-30 | 2008-04-02 | 初暖 | 一种蛋类果冻 |
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| 李鹏等.营养保健型南瓜果冻的研制.《食品研究与开发》.2009,第30卷(第07期),66-70. |
| 营养保健型南瓜果冻的研制;李鹏等;《食品研究与开发》;20090731;第30卷(第07期);66-70 * |
| 裴斐等.冬瓜果冻的生产技术.《云南农业科技》.2005,(第05期),40. |
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