CN102823788B - 一种南瓜果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种南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、蔗糖13-18份、绿茶6-8份、芥末5-6份、鱼腥草5-6份、马齿苋5-6份、葡萄籽3-5份、南瓜籽3-5份、胡萝卜8-10份、小青菜8-10份、苹果8-10份、炒黑豆10-12份、南瓜10-12份、杞枸多糖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
本发明涉及一种南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
本发明提供了一种南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：
一种南瓜果冻，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、蔗糖13-18份、绿茶6-8份、芥末5-6份、鱼腥草5-6份、马齿苋5-6份、葡萄籽3-5份、南瓜籽3-5份、胡萝卜8-10份、小青菜8-10份、苹果8-10份、炒黑豆10-12份、南瓜10-12份、杞枸多糖1-2份、食用色素、山梨酸钾适量。
所述的南瓜果冻，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、蔗糖15份、绿茶7份、芥末5份、鱼腥草5份、马齿苋5份、葡萄籽3份、南瓜籽3份、炒黑豆12份、胡萝卜10份、小青菜10份、苹果8份、南瓜10份、杞枸多糖1份、食用色素、山梨酸钾适量。
所述的南瓜果冻的制备方法，其特征在于包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入南瓜肉加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将绿茶、芥末、鱼腥草、马齿苋加水煎煮，合并煎液，得滤液B；
（3）、将葡萄籽、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将胡萝卜、小青菜、苹果加水磨浆，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、杞枸多糖成分，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，本发明配方中具有绿茶等植物中药成分、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：
南瓜果冻，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、蔗糖15份、绿茶7份、芥末5份、鱼腥草5份、马齿苋5份、葡萄籽3份、南瓜籽3份、炒黑豆12份、胡萝卜10份、小青菜10份、苹果8份、南瓜10份、杞枸多糖1份、食用色素、山梨酸钾适量。
制备方法包括以下步骤：
（1）将炒黑豆浸泡1-2天后，加入南瓜肉加水磨浆，煮沸10-20分钟，过滤到滤液A；
（2）、将绿茶、芥末、鱼腥草、马齿苋加水煎煮，合并煎液，得滤液B；
（3）、将葡萄籽、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；
（3）、将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将胡萝卜、小青菜、苹果加水磨浆，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、杞枸多糖成分，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。
对本实施例所得豆类果冻进行口味评分实验，经过100人感官评价，有79人表示喜欢本实施例的味道，有8人表示不喜欢本实施例的味道，其余13人表示本实施例味道一般，可见，大众对本实施例其口感与味道接受程度高。
Claims (2)
1.一种南瓜果冻，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、蔗糖13-18份、绿茶6-8份、芥末5-6份、鱼腥草5-6份、马齿苋5-6份、葡萄籽3-5份、南瓜籽3-5份、胡萝卜8-10份、小青菜8-10份、苹果8-10份、炒黑豆10-12份、南瓜10-12份、枸杞多糖1-2份、食用色素、山梨酸钾适量。
2.一种如权利要求1所述的南瓜果冻的制备方法，其特征在于包括以下步骤：
（1）、将炒黑豆浸泡1-2天后，加入南瓜肉加水磨浆，煮沸10-20分钟，过滤得到滤液A；
（2）、将绿茶、芥末、鱼腥草、马齿苋加水煎煮，合并煎液，得滤液B；
（3）、将葡萄籽、南瓜籽磨碎加水煎煮，浓缩得提取物浸膏；将蜂蜜、蔗糖加水溶解，得糖液；
（4）、将胡萝卜、小青菜、苹果加水磨浆，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、枸杞多糖成分，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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| CN103054022B (zh) * | 2012-12-29 | 2014-01-08 | 罗永祺 | 一种牛蒡根南瓜羹及其制备方法 |
| CN103141728A (zh) * | 2013-03-08 | 2013-06-12 | 马胜清 | 一种吉利瓜果冻 |
| CN103250929A (zh) * | 2013-05-02 | 2013-08-21 | 马俊 | 一种西兰花南瓜汁果冻豆 |
| CN103766678B (zh) * | 2014-01-29 | 2016-03-02 | 张达燕 | 保健南瓜果冻的制作方法 |
| CN104256227A (zh) * | 2014-09-26 | 2015-01-07 | 陈国勇 | 一种补血益气果冻 |
| CN106172977A (zh) * | 2016-07-05 | 2016-12-07 | 衢州职业技术学院 | 一种保健固态茶的制作方法 |
| CN106418382A (zh) * | 2016-09-21 | 2017-02-22 | 中国计量大学 | 一种南瓜发酵型果冻的制备方法 |
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| 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 |
| CN1732916A (zh) * | 2004-08-09 | 2006-02-15 | 李川明 | 含原花青素和其它功能成分的复方医疗保健制剂 |
| CN100591220C (zh) * | 2007-08-29 | 2010-02-24 | 海通食品集团股份有限公司 | 一种入口即化的蔬菜泥果冻的制作方法 |
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Denomination of invention: Pumpkin jelly and preparation method thereof Effective date of registration: 20180124 Granted publication date: 20140312 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: Pumpkin jelly and preparation method thereof Effective date of registration: 20190129 Granted publication date: 20140312 Pledgee: Longhu Wuhu financing Company limited by guarantee Pledgor: Lim Kum Kee Foodstuff Co., Ltd. Anhui Registration number: 2019990000092 |
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