CN103766678B - 保健南瓜果冻的制作方法 - Google Patents
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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 (3)
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％进行调配且使三者的重量配比之和为100％，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；其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)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。
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。
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| 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 |
| 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 |
| 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 |
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