CN103766678A - 保健南瓜果冻的制作方法 - Google Patents
保健南瓜果冻的制作方法 Download PDFInfo
- Publication number
- CN103766678A CN103766678A CN201410042526.6A CN201410042526A CN103766678A CN 103766678 A CN103766678 A CN 103766678A CN 201410042526 A CN201410042526 A CN 201410042526A CN 103766678 A CN103766678 A CN 103766678A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- parts
- jelly
- water
- chinese medicine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 74
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 74
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 74
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 74
- 235000015110 jellies Nutrition 0.000 title claims abstract description 44
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000013618 yogurt Nutrition 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000003765 sweetening agent Substances 0.000 claims abstract description 18
- 239000000853 adhesive Substances 0.000 claims abstract description 17
- 230000001070 adhesive effect Effects 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 239000003814 drug Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000008274 jelly Substances 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 150000001875 compounds Chemical class 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 5
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 241000756943 Codonopsis Species 0.000 claims description 5
- 241000208688 Eucommia Species 0.000 claims description 5
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 5
- 244000046146 Pueraria lobata Species 0.000 claims description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 5
- 241000545442 Radix Species 0.000 claims description 5
- 241000219784 Sophora Species 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000008113 selfheal Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 240000007890 Leonurus cardiaca Species 0.000 claims description 3
- 244000179560 Prunella vulgaris Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 241000219122 Cucurbita Species 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 54
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000207925 Leonurus Species 0.000 description 2
- 241001529739 Prunella <angiosperm> Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000013717 Houttuynia Nutrition 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 244000234609 Portulaca oleracea Species 0.000 description 1
- 235000001855 Portulaca oleracea Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种保健南瓜果冻的制作方法，它是采用南瓜、鲜牛乳和糖发酵制成南瓜酸奶，然后将南瓜酸奶与薏仁粉、山药粉、红枣粉、中药汁、复合胶、甜味剂和柠檬酸为原料，经熬煮、调配，灌装杀菌和冷却的步骤加工而成。制得的南瓜果冻气味清新、酸甜适口，营养价值高，含糖低，具有降血糖、降血压的功效，适合高血压、肥胖人群食用，市场前景广。
Description
技术领域
本发明属于果冻食品的加工技术领域，具体涉及一种保健南瓜果冻的制作方法。
背景技术
果冻是一种休闲食品，外观晶莹、色泽鲜艳、口感软滑、清甜滋润，深受广大消费者的喜爱。而果冻一般是以食用胶、食糖或甜味剂和食品添加剂等原料制成，果冻的保健功能非常有限，且营养价值较低。有些果冻中过量的人工合成色素、香精和防腐剂，不但没有保健作用，而且会影响人体健康。
南瓜是葫芦科南瓜属蔓生草本植物，原产于亚洲南部，适应性很强，在我国南北各地区有栽培。南瓜的营养价值比较高，富含淀粉、脂肪、脂肪酸、葡萄糖、氨基酸、胡萝卜素、抗坏血酸、维生素A、B、E，果胶，甘露醇，可溶性维生素等，营养丰富。同时，南瓜也具有很好的保健作用：中医认为，南瓜性温、味甘，具有补中益气，降血脂，降血糖，清热解毒，化痰排脓，保护胃粘膜、帮助消化等功效。目前，南瓜大多是鲜食或用以制作南瓜饼，而其他深加工产品较少。以南瓜为原料制成果冻的也鲜有报道，如申请号为201210270972.3的中国发明专利公开了一种南瓜果冻及其制备方法，其原料在组分为：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。该种南瓜果冻充分利用了南瓜原料，搭配的种类也较多，但其含有的糖分较多，不适于高血压或减肥人群食用；同时采用的糖分是蜂蜜，成本较高。
发明内容
针对上述的不足，本发明所要解决的技术问题是提供一种营养价值高，口感好，含糖低，具有降血糖、降血压功效，加工方法简单的保健南瓜果冻的制作方法。
为解决上述问题，本发明通过以下技术方案实现：
保健南瓜果冻的制作方法，包括以下步骤：
1）南瓜酸乳的制作：将南瓜洗净去皮、去瓤，切块后放入夹层锅中，在90～110℃的条件下，蒸煮10～15min使其充分糊化，然后将南瓜与水按1:2～4的质量比，打浆，得南瓜浆；再将南瓜浆、鲜牛乳和糖分别按重量配比为20～35%、65～80%、2～8%进行调配，经均质、巴氏杀菌后冷却至40～45℃，然后接入3.5～7%的发酵剂，于恒温培养箱中培养4～6h至pH为4.0～4.5时，再低温发酵15～20h，即得南瓜酸乳；
2）按100份计，称取如下原料：南瓜酸乳20～35份、薏仁粉1～5份、山药粉1～5份、红枣粉1～3份、中药汁3～10份、复合胶1～3份、甜味剂10～18份、柠檬酸0.1～0.7份，余量为水；
3）熬煮、调配：先将甜味剂和复合胶放入水中一起熬煮，加热至90～100℃使原料完全糊化，再放入薏仁粉、山药粉、红枣粉和中药汁，混均，继续加热1～5min，然后冷却至70～80℃后加入柠檬酸，搅拌均匀，即得果冻液；
4）灌装杀菌：将步骤3）制得的果冻液降温至65℃时灌装，封口后于85～100℃的水中灭菌10min；
5）冷却：将步骤4）灌装后的果冻自然冷却或喷淋冷却至25℃，即制得本发明保健南瓜果冻。
上述方案，步骤2）中，所述中药汁可以由决明子1～5份、杜仲1～3份、夏枯草1～8份、槐花2～7份、山茱萸1～5份、益母草1～4份、黄芪2～8份、葛根1～5份、党参0.5～2份、菊花1～5份制成。
上述方案，优选地，步骤2）中，所述复合胶为卡拉胶、黄原胶和海藻酸钠按2:3：1的重量比混合而成。
上述方案，进一步地，步骤2）中，所述甜味剂为低聚异麦芽糖和蛋白糖按2:1的重量比混合而成。
本发明的优点为：
本发明采用南瓜与鲜牛乳发酵制成南瓜酸奶，然后将南瓜酸奶与薏仁粉、山药粉、红枣粉、中药汁、复合胶、甜味剂和柠檬酸为原料，经熬煮、调配，灌装杀菌和冷却的步骤加工而成。制得的南瓜果冻气味清新、酸甜适口，营养价值高，含糖低，具有降血糖、降血压的功效，适合高血压、肥胖人群食用，市场前景广。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明，但不局限于这些实施例。
实施例1
保健南瓜果冻的制作方法，包括以下步骤：
1）南瓜酸乳的制作：将南瓜洗净去皮、去瓤，切块后放入夹层锅中，在90℃的条件下，蒸煮15min使其充分糊化，然后将南瓜与水按1:4的质量比，打浆，得南瓜浆；再将南瓜浆、鲜牛乳和糖分别按重量配比为35%、65%、2%进行调配，经均质、巴氏杀菌后冷却至40℃，然后接入3.5%的发酵剂，于恒温培养箱中培养6h至pH为4.5时，再低温发酵15h，即得南瓜酸乳；
2）按100份计，称取如下原料：南瓜酸乳20份、薏仁粉5份、山药粉1份、红枣粉3份、中药汁10份、复合胶3份、甜味剂10份、柠檬酸0.1份，余量为水；其中
所述复合胶为卡拉胶、黄原胶和海藻酸钠按2:3：1的重量比混合而成，所述甜味剂为低聚异麦芽糖和蛋白糖按2:1的重量比混合而成，所述中药汁由决明子1份、杜仲1份、夏枯草8份、槐花2份、山茱萸1份、益母草4份、黄芪2份、葛根5份、党参0.5份、菊花5份制成；
3）熬煮、调配：先将甜味剂和复合胶放入水中一起熬煮，加热至100℃使原料完全糊化，再放入薏仁粉、山药粉、红枣粉和中药汁，混均，继续加热1min，然后冷却至70℃后加入柠檬酸，搅拌均匀，即得果冻液；
4）灌装杀菌：将步骤3）制得的果冻液降温至65℃时灌装，封口后于85℃的水中灭菌10min；
5）冷却：将步骤4）灌装后的果冻自然冷却或喷淋冷却至25℃，即制得本发明保健南瓜果冻。
实施例2
保健南瓜果冻的制作方法，包括以下步骤：
1）南瓜酸乳的制作：将南瓜洗净去皮、去瓤，切块后放入夹层锅中，在110℃的条件下，蒸煮10min使其充分糊化，然后将南瓜与水按1:3的质量比，打浆，得南瓜浆；再将南瓜浆、鲜牛乳和糖分别按重量配比为20%、70%、8%进行调配，经均质、巴氏杀菌后冷却至45℃，然后接入7%的发酵剂，于恒温培养箱中培养4h至pH为4.0时，再低温发酵20h，即得南瓜酸乳；
2）按100份计，称取如下原料：南瓜酸乳35份、薏仁粉1份、山药粉5份、红枣粉1份、中药汁3份、复合胶1份、甜味剂18份、柠檬酸0.7份，余量为水；其中
所述复合胶为卡拉胶、黄原胶和海藻酸钠按2:3：1的重量比混合而成，所述甜味剂为低聚异麦芽糖和蛋白糖按2:1的重量比混合而成，所述中药汁由决明子5份、杜仲1份、夏枯草1份、槐花7份、山茱萸1份、益母草1份、黄芪8份、葛根1份、党参2份、菊花1份制成；
3）熬煮、调配：先将甜味剂和复合胶放入水中一起熬煮，加热至90℃使原料完全糊化，再放入薏仁粉、山药粉、红枣粉和中药汁，混均，继续加热5min，然后冷却至80℃后加入柠檬酸，搅拌均匀，即得果冻液；
4）灌装杀菌：将步骤3）制得的果冻液降温至65℃时灌装，封口后于100℃的水中灭菌10min；
5）冷却：将步骤4）灌装后的果冻自然冷却或喷淋冷却至25℃，即制得本发明保健南瓜果冻。
实施例3
保健南瓜果冻的制作方法，包括以下步骤：
1）南瓜酸乳的制作：将南瓜洗净去皮、去瓤，切块后放入夹层锅中，在100℃的条件下，蒸煮12min使其充分糊化，然后将南瓜与水按1:2的质量比，打浆，得南瓜浆；再将南瓜浆、鲜牛乳和糖分别按重量配比为28%、75%、6%进行调配，经均质、巴氏杀菌后冷却至42℃，然后接入5.5%的发酵剂，于恒温培养箱中培养5h至pH为4.3时，再低温发酵18h，即得南瓜酸乳；
2）按100份计，称取如下原料：南瓜酸乳30份、薏仁粉3份、山药粉3.5份、红枣粉2份、中药汁8份、复合胶2份、甜味剂16份、柠檬酸0.5份，余量为水；其中
所述复合胶为卡拉胶、黄原胶和海藻酸钠按2:3：1的重量比混合而成，所述甜味剂为低聚异麦芽糖和蛋白糖按2:1的重量比混合而成，所述中药汁由决明子4份、杜仲2份、夏枯草5份、槐花6份、山茱萸3份、益母草2份、黄芪6份、葛根4份、党参1份、菊花3份制成；
3）熬煮、调配：先将甜味剂和复合胶放入水中一起熬煮，加热至95℃使原料完全糊化，再放入薏仁粉、山药粉、红枣粉和中药汁，混均，继续加热3min，然后冷却至75℃后加入柠檬酸，搅拌均匀，即得果冻液；
4）灌装杀菌：将步骤3）制得的果冻液降温至65℃时灌装，封口后于90℃的水中灭菌10min；
5）冷却：将步骤4）灌装后的果冻自然冷却或喷淋冷却至25℃，即制得本发明保健南瓜果冻。
Claims (4)
1.保健南瓜果冻的制作方法，其特征在于包括以下步骤：
1）南瓜酸乳的制作：将南瓜洗净去皮、去瓤，切块后放入夹层锅中，在90～110℃的条件下，蒸煮10～15min使其充分糊化，然后将南瓜与水按1:2～4的质量比，打浆，得南瓜浆；再将南瓜浆、鲜牛乳和糖分别按重量配比为20～35%、65～80%、2～8%进行调配，经均质、巴氏杀菌后冷却至40～45℃，然后接入3.5～7%的发酵剂，于恒温培养箱中培养4～6h至pH为4.0～4.5时，再低温发酵15～20h，即得南瓜酸乳；
2）按100份计，称取如下原料：南瓜酸乳20～35份、薏仁粉1～5份、山药粉1～5份、红枣粉1～3份、中药汁3～10份、复合胶1～3份、甜味剂10～18份、柠檬酸0.1～0.7份，余量为水；
3）熬煮、调配：先将甜味剂和复合胶放入水中一起熬煮，加热至90～100℃使原料完全糊化，再放入薏仁粉、山药粉、红枣粉和中药汁，混均，继续加热1～5min，然后冷却至70～80℃后加入柠檬酸，搅拌均匀，即得果冻液；
4）灌装杀菌：将步骤3）制得的果冻液降温至65℃时灌装，封口后于85～100℃的水中灭菌10min；
5）冷却：将步骤4）灌装后的果冻自然冷却或喷淋冷却至25℃，即制得本发明保健南瓜果冻。
2.根据权利要求1所述的保健南瓜果冻的制作方法，其特征在于：步骤2）中，所述中药汁由决明子1～5份、杜仲1～3份、夏枯草1～8份、槐花2～7份、山茱萸1～5份、益母草1～4份、黄芪2～8份、葛根1～5份、党参0.5～2份、菊花1～5份制成。
3.根据权利要求1所述的保健南瓜果冻的制作方法，其特征在于：步骤2）中，所述复合胶为卡拉胶、黄原胶和海藻酸钠按2:3：1的重量比混合而成。
4.根据权利要求1所述的保健南瓜果冻的制作方法，其特征在于：步骤2）中，所述甜味剂为低聚异麦芽糖和蛋白糖按2:1的重量比混合而成。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410042526.6A CN103766678B (zh) | 2014-01-29 | 2014-01-29 | 保健南瓜果冻的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410042526.6A CN103766678B (zh) | 2014-01-29 | 2014-01-29 | 保健南瓜果冻的制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766678A true CN103766678A (zh) | 2014-05-07 |
| CN103766678B CN103766678B (zh) | 2016-03-02 |
Family
ID=50559808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410042526.6A Active CN103766678B (zh) | 2014-01-29 | 2014-01-29 | 保健南瓜果冻的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766678B (zh) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976211A (zh) * | 2014-06-04 | 2014-08-13 | 山东海钰生物技术有限公司 | 一种减肥的果冻及其制备方法 |
| CN104872481A (zh) * | 2015-05-27 | 2015-09-02 | 蒋雪冬 | 一种健胃果冻 |
| CN104938886A (zh) * | 2015-05-28 | 2015-09-30 | 姚婷婷 | 一种淮山果冻及其制作方法 |
| CN105942380A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种开胃养颜绿豆醒酒营养冻及其制备方法 |
| CN106036675A (zh) * | 2016-05-30 | 2016-10-26 | 张艳 | 一种龙贡果肉果冻及生产方法 |
| CN106387794A (zh) * | 2016-09-18 | 2017-02-15 | 莫玉明 | 一种南瓜果冻加工方法 |
| 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 |
| CN106616956A (zh) * | 2015-11-02 | 2017-05-10 | 广西桂人堂金花茶产业集团股份有限公司 | 一种果冻型酵素及其加工工艺 |
| CN107668616A (zh) * | 2017-11-10 | 2018-02-09 | 安徽师范大学 | 一种覆盆子发酵果冻及其制备方法 |
| CN107811249A (zh) * | 2017-12-18 | 2018-03-20 | 广东方制药有限公司 | 一种红枣人参保健果冻的制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030012170A (ko) * | 2001-07-30 | 2003-02-12 | 화천군 | 호박젤리의 제조방법 |
| KR100718343B1 (ko) * | 2005-12-07 | 2007-05-14 | 씨제이푸드빌 주식회사 | 도토리를 이용하여 제조한 젤리 및 이의 제조방법 |
| JP2009136244A (ja) * | 2007-12-10 | 2009-06-25 | Guran Kotoji:Kk | ゼリー状菓子製造用凝固液、ゼリー状菓子及びこれらの製造方法 |
| CN102813102A (zh) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | 一种冬瓜果冻及其制备方法 |
| CN102823788A (zh) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | 一种南瓜果冻及其制备方法 |
-
2014
- 2014-01-29 CN CN201410042526.6A patent/CN103766678B/zh active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030012170A (ko) * | 2001-07-30 | 2003-02-12 | 화천군 | 호박젤리의 제조방법 |
| KR100718343B1 (ko) * | 2005-12-07 | 2007-05-14 | 씨제이푸드빌 주식회사 | 도토리를 이용하여 제조한 젤리 및 이의 제조방법 |
| JP2009136244A (ja) * | 2007-12-10 | 2009-06-25 | Guran Kotoji:Kk | ゼリー状菓子製造用凝固液、ゼリー状菓子及びこれらの製造方法 |
| CN102813102A (zh) * | 2012-07-31 | 2012-12-12 | 安徽省林锦记食品工业有限公司 | 一种冬瓜果冻及其制备方法 |
| CN102823788A (zh) * | 2012-07-31 | 2012-12-19 | 安徽省林锦记食品工业有限公司 | 一种南瓜果冻及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 张丽芳: "南瓜酸奶保健果冻的工艺研究", 《食品工业》, no. 10, 31 December 2011 (2011-12-31), pages 45 - 47 * |
| 张丽芳: "双岐南瓜酸奶的工艺研究", 《食品与发酵科技》, vol. 46, no. 5, 31 December 2010 (2010-12-31), pages 84 - 86 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976211B (zh) * | 2014-06-04 | 2015-12-30 | 山东海钰生物技术有限公司 | 一种减肥的果冻及其制备方法 |
| CN103976211A (zh) * | 2014-06-04 | 2014-08-13 | 山东海钰生物技术有限公司 | 一种减肥的果冻及其制备方法 |
| CN104872481A (zh) * | 2015-05-27 | 2015-09-02 | 蒋雪冬 | 一种健胃果冻 |
| CN104938886A (zh) * | 2015-05-28 | 2015-09-30 | 姚婷婷 | 一种淮山果冻及其制作方法 |
| CN106616956A (zh) * | 2015-11-02 | 2017-05-10 | 广西桂人堂金花茶产业集团股份有限公司 | 一种果冻型酵素及其加工工艺 |
| CN105942380A (zh) * | 2016-01-29 | 2016-09-21 | 安徽省佳食乐食品加工有限公司 | 一种开胃养颜绿豆醒酒营养冻及其制备方法 |
| CN106616690A (zh) * | 2016-05-30 | 2017-05-10 | 张艳 | 一种具有保健功效的龙贡果肉果冻 |
| CN106036675A (zh) * | 2016-05-30 | 2016-10-26 | 张艳 | 一种龙贡果肉果冻及生产方法 |
| CN106387794A (zh) * | 2016-09-18 | 2017-02-15 | 莫玉明 | 一种南瓜果冻加工方法 |
| 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 |
| CN107668616A (zh) * | 2017-11-10 | 2018-02-09 | 安徽师范大学 | 一种覆盆子发酵果冻及其制备方法 |
| CN107811249A (zh) * | 2017-12-18 | 2018-03-20 | 广东方制药有限公司 | 一种红枣人参保健果冻的制备方法 |
| CN107811249B (zh) * | 2017-12-18 | 2021-02-09 | 广东一方制药有限公司 | 一种红枣人参保健果冻的制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766678B (zh) | 2016-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766678B (zh) | 保健南瓜果冻的制作方法 | |
| CN102599394A (zh) | 一种果冻的制作方法 | |
| CN105558735A (zh) | 一种食用菌菌丝体发酵饮品及其制作方法 | |
| CN105249271A (zh) | 一种鹅肥肝中药保健丸子及其制备方法 | |
| CN103416695A (zh) | 一种健脾胃的方便山药糕及其制备方法 | |
| CN106666396A (zh) | 一种盐地碱蓬复合营养面条及其制备方法 | |
| CN104026235A (zh) | 一种蔓越莓胶原多肽Ca酸牛奶 | |
| CN107307407A (zh) | 一种水果酵素饮品 | |
| CN102187967A (zh) | 一种西米粽 | |
| CN105695287A (zh) | 一种富硒木耳桑葚保健黑醋 | |
| CN106260964A (zh) | 酸菜牛肉酱配方 | |
| CN104726320B (zh) | 一种无花果蜜醋及制作方法 | |
| CN106386968A (zh) | 一种虫草花养生蛋糕 | |
| CN104041590A (zh) | 一种蔓越莓胶原多肽Zn酸牛奶 | |
| CN103976114B (zh) | 一种焦糖蓝莓冻糕及其制备方法 | |
| CN107594437A (zh) | 一种百合草莓果酱及其制备方法 | |
| CN106337000A (zh) | 一种苹果蓝莓复合保健饮料酒及其制备工艺 | |
| CN106753984A (zh) | 一种什锦酒酿的制备方法 | |
| CN106281911A (zh) | 一种桃金娘蓝莓复合保健饮料酒及其制备工艺 | |
| CN105707619A (zh) | 白首乌发酵饮料 | |
| CN105124091A (zh) | 一种脐橙糕及其制备方法 | |
| CN104824320A (zh) | 一种安神补脑无糖胡柚皮果脯及其制备工艺 | |
| CN104814237A (zh) | 一种清肝明目无糖胡柚皮果脯及其制备工艺 | |
| CN113907307A (zh) | 一种竹笋果冻的制作方法 | |
| CN104430857A (zh) | 一种桑葚胶原多肽Mg酸牛奶 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191128 Address after: Room 207, building 3, high education, science and Innovation Industrial Park, No. 1500, Hongwu Road, Wuyi Town, Nanqiao District, Chuzhou City, Anhui Province Patentee after: Anhui Taiqing Membrane Technology Co., Ltd Address before: 535000 No. three, 55 Avenue, the Guangxi Zhuang Autonomous Region, Qinzhou Patentee before: Zhang Dayan |
|
| TR01 | Transfer of patent right |