CN103704548B - 一种木糖醇葛根果冻及其制备方法 - Google Patents
一种木糖醇葛根果冻及其制备方法 Download PDFInfo
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- CN103704548B CN103704548B CN201310727180.9A CN201310727180A CN103704548B CN 103704548 B CN103704548 B CN 103704548B CN 201310727180 A CN201310727180 A CN 201310727180A CN 103704548 B CN103704548 B CN 103704548B
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- kudzu
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- kudzu vine
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Abstract
本发明公开了一种木糖醇葛根果冻，是由以下重量百分数的原料制成的：葛根粉5～15%，木糖醇8～20%，卡拉胶0.4～1.0%，柠檬酸钠0.2～0.5%，柠檬酸0.1～0.5%，余量为水。本发明利用葛根与木糖醇的功效，使产品既具有木糖醇减少口腔内的致龋菌，预防儿童龋齿的功能，又具有葛根粉美容健体的功效；加入柠檬酸钠，酸甜可口，无异味，改善产品风味和口感。本发明的木糖醇葛根果冻，在有利于口腔健康、不引起龋齿的同时，还可起到强筋壮骨、延年益寿、增强机体免疫力的功效，同时，糖尿病，肥胖病和高血压等患者均可食用，可以预测，本发明的产品将得到广大消费者的青睐。
Description
技术领域
本发明涉及一种果冻及其制备方法，具体涉及一种具有营养丰富、清凉爽口、口感滑润、食用方便、预防龋齿的木糖醇葛根果冻及其制备方法，属于食品技术领域。
背景技术
果冻，又称为“啫喱”，是一种西方甜食，呈半固体状，外观晶莹剔透，色泽新鲜多样，口感清甜滋润。果冻中的胶体含有卡拉胶与魔芋胶这两种水溶性膳食纤维。膳食纤维是一种非常重要并为国际一致公认的功能性食品基料，据调查显示，我国不少城市居民饮食中肉类、蛋白质和脂肪摄入量远超过全国平均水平，接近发达国家水平，这种“高蛋白、高脂肪”饮食结构易引致心脑血管病、肠胃不适症、肥胖症等，而果冻中丰富的膳食纤维对预防以上“现代文明病”有积极意义。果冻的热量低、富含高纤维可以增加饱腹感，是减肥的理想食物之一，从而深受广大消费者的喜爱，已成为人们馈赠亲友的上佳礼品。
葛根，内含12%的黄酮类化合物，如葛根素、大豆黄酮苷、花生素等营养成分，还有蛋白质、氨基酸、糖和人体必需矿物质，是老少皆宜的名贵滋补品，有“千年人参”之美誉。葛粉中所含有的黄酮类物质，被有关中医专家们赞誉为“美容维生素增效剂”，有清除体内垃圾的功能。在《本草纲目》中记载，葛粉具有清热降火、滋阴解毒、升阳生津、开胃进食之功效，对治疗和预防胸膈烦热、中风头痛、高血压、冠心病、降血脂、抗癌、消癌肿、减肥胖、抗衰老等均有特殊作用。同时，经现代科学检测，葛粉中含有人体必需的钙、铁、锌、铜、硒、维生素B1、B2等微量元素及多种氨基酸。经常食用葛粉，能起到强筋壮骨、美容健体、延年益寿的功效；葛根粉不仅功效繁多，且具有独特诱人的风味，是营养价值很高的天然食品。
木糖醇是一种具有营养价值的甜味物质，也是人体糖类代谢的正常中间体。常温下甜度与蔗糖相当，低温下甜度达到蔗糖的1.2倍。易溶于水，在溶解时吸收大量热，食用时口腔感觉特别清凉；食用木糖醇后血糖值不会上升；生物稳定性好；吸湿性好。木糖醇可有效减少口腔内的致龋菌，美国儿童牙科协会建议孕妇在小孩出生前3个月就应该适量服用木糖醇来减少口腔中的致龋病菌，防止孩子出生后为孩子咀嚼食物时将病菌传给孩子。孩子出生后继续适量服用木糖醇，除了有效预防龋齿外，还可以大大降低上呼吸道感染及支气管肺炎的发病率。
目前，市场上现有的果冻种类繁多，基本上采用琼脂、明胶、果胶等复合胶加着色剂、营养强化剂、香精等复配而成，从长远角度来看不利于人体身体健康，存在安全隐患；且现在市场上现有的产品中，营养成分仅限于果冻胶体，必然会造成产品营养成分的局限性，口味单一，功能单调，不能满足消费人群的选择需求。
发明内容
针对上述现有技术，为克服现有技术中果冻营养成分的不足，本发明提供了一种木糖醇葛根果冻，其具有营养丰富、清凉爽口、口感滑润、食用方便、预防龋齿等特点，是一种老少皆宜的休闲保健食品，可进行工业性生产。
本发明是通过以下技术方案实现的：
一种木糖醇葛根果冻，是由以下重量百分数的原料制成的：葛根粉5～15%，木糖醇8～20%，卡拉胶0.4～1.0%，柠檬酸钠0.2～0.5%，柠檬酸0.1～0.5%，余量为水。
所述木糖醇葛根果冻的制备方法，步骤如下：
（1）制备葛根粉：选择新鲜无虫害的葛根，用水清洗除去表面附着的尘土杂物，然后去皮，用护色液浸泡护色1～1.5h，用以抑制非酶褐变；护色结束后，将葛根蒸煮15～20min，然后干燥至含水量在1～6%，粉碎，过80～90目筛；
所述护色液是由柠檬酸、焦亚硫酸钠和水组成的，其中，柠檬酸的质量浓度为0.2～0.4%，焦亚硫酸钠的质量浓度为0.2～0.3%；
所述干燥的具体方式为：将葛根放入50～70℃鼓风恒温干燥箱内干燥；
（2）化胶：将卡拉胶溶于水中，制成卡拉胶溶液，备用；
（3）配料：在GMP车间内，将葛根粉、木糖醇、卡拉胶溶液和柠檬酸钠投入配料罐中，搅拌溶解并混匀，加热至85～95℃，保温5～10min；然后用80～120目筛网过滤，过滤后，冷却至60～75℃，加入柠檬酸，混匀，灭菌，灭菌后立即投入冷水（0～15℃）中冷却，以免长时间高温破坏胶体；冷却后进行灌装，即得木糖醇葛根果冻，所得产品口感清爽滑润，透明度好，析水少，柔韧有弹性，稳定性强。
所述灭菌的工艺参数为：温度80～85℃，时间15～30min。
本发明的木糖醇葛根果冻，采用中国传统食疗知识和现代生命科学研究成果，以葛根、木糖醇、卡拉胶、柠檬酸钠等作为功能性主料。葛根味甘，具有解毒退热生津、透疹、升阳止渴、通便、解酒等功效，能降低血管阻力、改善脑及冠脉循环、降低心肌耗氧、降血脂等；木糖醇经自己独特的代谢途径调整糖代谢异常，在患者缺乏胰岛素时，木糖醇照常能透过细胞膜，供给细胞以营养和能量，起到葡萄糖加胰岛素的功能，也具有显著的降血糖作用。两者同食，使降血糖、血脂的功效更为显著；与此同时，木糖醇被人体吸收后，可促进肠道内双歧杆菌的增值，调节胃肠功能，调节人体免疫系统，增强人体抗病能力。
本发明利用葛根与木糖醇的功效，使产品既具有木糖醇减少口腔内的致龋菌，预防儿童龋齿的功能，又具有葛根粉美容健体的功效；加入柠檬酸钠，酸甜可口，无异味，改善产品风味和口感。本发明的木糖醇葛根果冻，在有利于口腔健康、不引起龋齿的同时，还可起到强筋壮骨、延年益寿、增强机体免疫力的功效，同时，糖尿病，肥胖病和高血压等患者均可食用，可以预测，本发明的产品将得到广大消费者的青睐。
具体实施方式
下面结合实施例对本发明作进一步的说明。
实施例1制备木糖醇葛根果冻
配方为：葛根粉10千克，木糖醇15千克，卡拉胶0.7千克，柠檬酸钠0.3千克，柠檬酸0.3千克，加水补足至100千克。
制备方法如下：
（1）制备葛根粉：选择新鲜无虫害的葛根，用水清洗除去表面附着的尘土杂物，然后去皮，用护色液浸泡护色1.5h，用以抑制非酶褐变；护色结束后，将葛根蒸煮20min，然后干燥至含水量在5%，粉碎，过80目筛；
所述护色液是由柠檬酸、焦亚硫酸钠和水组成的，其中，柠檬酸的质量浓度为0.3%，焦亚硫酸钠的质量浓度为0.3%；
所述干燥的具体方式为：将葛根放入60℃鼓风恒温干燥箱内干燥；
（2）化胶：将卡拉胶溶于水中，制成卡拉胶溶液，备用；
（3）配料：在GMP车间内，将葛根粉、木糖醇、卡拉胶溶液和柠檬酸钠投入配料罐中，搅拌溶解并混匀，加热至90℃，保温8min；然后用100目筛网过滤，过滤后，冷却至70℃，加入柠檬酸，混匀，灭菌，灭菌后立即投入冷水（5℃）中冷却，以免长时间高温破坏胶体；冷却后进行灌装，成品进行抽样检测，检测合格后方可进行包装，入库存储。
所述灭菌的工艺参数为：温度85℃，时间30min。
实施例2制备木糖醇葛根果冻
配方为：葛根粉5千克，木糖醇20千克，卡拉胶0.4千克，柠檬酸钠0.5千克，柠檬酸0.1千克，加水补足至100千克。
制备方法如下：
（1）制备葛根粉：选择新鲜无虫害的葛根，用水清洗除去表面附着的尘土杂物，然后去皮，用护色液浸泡护色1h，用以抑制非酶褐变；护色结束后，将葛根蒸煮20min，然后干燥至含水量在4%，粉碎，过80目筛；
所述护色液是由柠檬酸、焦亚硫酸钠和水组成的，其中，柠檬酸的质量浓度为0.2%，焦亚硫酸钠的质量浓度为0.3%；
所述干燥的具体方式为：将葛根放入50℃鼓风恒温干燥箱内干燥；
（2）化胶：将卡拉胶溶于水中，制成卡拉胶溶液，备用；
（3）配料：在GMP车间内，将葛根粉、木糖醇、卡拉胶溶液和柠檬酸钠投入配料罐中，搅拌溶解并混匀，加热至85℃，保温10min；然后用80目筛网过滤，过滤后，冷却至60℃，加入柠檬酸，混匀，灭菌，灭菌后立即投入冷水（10℃）中冷却，以免长时间高温破坏胶体；冷却后进行灌装，成品进行抽样检测，检测合格后方可进行包装，入库存储。
所述灭菌的工艺参数为：温度80℃，时间30min。
实施例3制备木糖醇葛根果冻
配方为：葛根粉15千克，木糖醇8千克，卡拉胶1.0千克，柠檬酸钠0.2千克，柠檬酸0.5千克，加水补足至100千克。
制备方法如下：
（1）制备葛根粉：选择新鲜无虫害的葛根，用水清洗除去表面附着的尘土杂物，然后去皮，用护色液浸泡护色1.5h，用以抑制非酶褐变；护色结束后，将葛根蒸煮15min，然后干燥至含水量在3%，粉碎，过90目筛；
所述护色液是由柠檬酸、焦亚硫酸钠和水组成的，其中，柠檬酸的质量浓度为0.4%，焦亚硫酸钠的质量浓度为0.2%；
所述干燥的具体方式为：将葛根放入70℃鼓风恒温干燥箱内干燥；
（2）化胶：将卡拉胶溶于水中，制成卡拉胶溶液，备用；
（3）配料：在GMP车间内，将葛根粉、木糖醇、卡拉胶溶液和柠檬酸钠投入配料罐中，搅拌溶解并混匀，加热至95℃，保温5min；然后用120目筛网过滤，过滤后，冷却至75℃，加入柠檬酸，混匀，灭菌，灭菌后立即投入冷水（4℃）中冷却，以免长时间高温破坏胶体；冷却后进行灌装，成品进行抽样检测，检测合格后方可进行包装，入库存储。
所述灭菌的工艺参数为：温度85℃，时间15min。
Claims (1)
1.一种木糖醇葛根果冻，其特征在于：是由以下重量百分数的原料制成的：葛根粉5～15％，木糖醇8～20％，卡拉胶0.4～1.0％，柠檬酸钠0.2～0.5％，柠檬酸0.1～0.5％，余量为水；
所述的木糖醇葛根果冻的制备方法，包括以下步骤：
(1)制备葛根粉：选择葛根，去皮，用护色液浸泡护色1～1.5h；护色结束后，将葛根蒸煮15～20min，然后干燥至含水量在1～6％，粉碎，过80～90目筛；
(2)化胶：将卡拉胶溶于水中，制成卡拉胶溶液，备用；
(3)配料：将葛根粉、木糖醇、卡拉胶溶液和柠檬酸钠投入配料罐中，搅拌溶解并混匀，加热至85～95℃，保温5～10min；过滤，过滤后，冷却至60～75℃，加入柠檬酸，混匀，灭菌，灭菌后立即投入0-15℃的冷水中冷却；冷却后即得木糖醇葛根果冻；
所述步骤(3)中，灭菌的工艺参数为：温度80～85℃，时间15～30min；
所述步骤(1)中，干燥的具体方式为：将葛根放入50～70℃鼓风恒温干燥箱内干燥；
所述护色液是由柠檬酸、焦亚硫酸钠和水组成的，其中，柠檬酸的质量浓度为0.2～0.4％，焦亚硫酸钠的质量浓度为0.2～0.3％。
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