CN103783339A - 红豆果冻粉 - Google Patents
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- CN103783339A CN103783339A CN201210456460.6A CN201210456460A CN103783339A CN 103783339 A CN103783339 A CN 103783339A CN 201210456460 A CN201210456460 A CN 201210456460A CN 103783339 A CN103783339 A CN 103783339A
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Classifications
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- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明的红豆果冻粉，由白砂糖、葡萄糖、红豆粉、卡拉胶、刺槐豆胶、红豆香精、氯化钾、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、红豆粉15%～25%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、红豆香精0.5%～0.7%、氯化钾0.1%～0.2%、红曲红0.1%～0.2%，经配料、微波杀菌制成。用本发明的红豆果冻粉制作红豆果冻时简单、方便，省时、省工，红豆果冻粉加定量的水就完成了配料过程，省去了配料时每种成分都要称量、再混合的麻烦，大大简化了制作工序。制得的红豆果冻外观诱人，口感爽滑、细腻，有纯正的红豆味，其可溶性固形物≥15%，完全达到了现行国标GB19883-2005《果冻》的要求。
Description
技术领域
本发明属食品加工领域，涉及一种果冻粉，尤其是一种红豆果冻粉。
背景技术
果冻是也称啫喱，是一种休闲小食品，呈半固体状，由食用胶凝剂加水、糖等制成的。果冻外观晶莹透明、色泽鲜艳、口感爽滑、清甜滋润，是一种低热量高膳食纤维的食品。近年来，果冻产品风靡全国，深受广大消费者尤其是青年人及儿童的喜爱，已成为人们馈赠亲友，演绎亲情、友情、爱情的上佳礼品。
目前市场上的果冻粉多是各种胶体的复配，即复配胶，若用其制作果冻不但需要根据其推荐使用量自己摸索果冻粉最适添加量，还需要准备其它原料，如糖、果汁、柠檬酸、香精、色素等，并需要确定上述原料的添加量，制作出的果冻质量能否达到标准要求还不确定，因此，用这种复配胶类型的果冻粉制作果冻并不方便。
发明内容
本发明的目的在于提供一种红豆果冻粉，用其制作红豆果冻简单、方便，红豆果冻粉加定量的水即完成了配料过程。
本发明的红豆果冻粉，由白砂糖、葡萄糖、红豆粉、卡拉胶、刺槐豆胶、红豆香精、氯化钾、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、红豆粉15%～25%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、红豆香精0.5%～0.7 %、氯化钾0.1%～0.2%、红曲红0.1%～0.2%。
所述的白砂糖为经粉碎、过60目筛的白砂糖；
所述的红豆粉为速溶红豆粉；
所述的红豆香精为粉末状食用红豆香精。
红豆果冻粉制作步骤如下：
(1)配料：将白砂糖、葡萄糖、红豆粉、卡拉胶、刺槐豆胶、红豆香精、氯化钾、红曲红按配比称量后，混合均匀；
(2)杀菌：混合均匀的物料进行微波灭菌，制得红豆果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
红豆，又称赤豆（Red adzuki bean）、赤小豆、红小豆，是豆科植物赤豆的种子，其外为赤褐色或红色外衣包裹，故名红豆。因它富含淀粉，因此人们又称之为“饭豆”。 红小豆营养丰富，据现代科学测定，每100克中含蛋白质21.7克，碳水化合物60.7克，钙76毫克，磷386毫克，铁4.5毫克等，此外，还含有硫胺素、核黄素、烟酸、皂素等成分。红豆一直被人们视为是一种多功能的补养食品。历代医药学家的临床经验说明：红小豆具有消热毒、利水消肿、健脾止泻等功能。速溶红豆粉有市售产品，如黑龙江省康派尔食品有限公司出品的康派尔牌速溶红豆粉。
用本发明的红豆果冻粉制作红豆果冻时简单、方便，省时、省工，红豆果冻粉加定量的水就完成了配料过程，省去了配料前摸索每种原料最适添加量及配料时每种组分都要称量、再混合的麻烦，大大简化了制作工序。用本发明的红豆果冻粉制备的红豆果冻外观诱人，口感爽滑、细腻，有纯正的红豆味，其可溶性固形物≥15%，完全达到了现行国标GB 19883-2005《果冻》的要求。由于是粉状产品，更易于贮存和保管。
四、具体实施方式
实施例1：
称取白砂糖450g、葡萄糖300g、红豆粉200g、卡拉胶30g、刺槐豆胶28g、红豆香精6g、氯化钾1.5g、红曲红1.5g，混合均匀；混合均匀的物料进行微波灭菌，制得红豆果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
红豆果冻粉使用方法1：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g红豆果冻粉，边搅拌边加热至85℃±2℃，保温 6～8 min，冷却至50℃±2℃，灌入模具，冷却至室温成型，脱模后为即做即食的红豆果冻。亦可在冰箱中冷藏后食用。
红豆果冻粉使用方法2：将450g纯净水加入敞口、干净、耐热的容器中，缓慢倒入100g红豆果冻粉，再加入0.2g山梨酸钾，边搅拌边加热至85℃±2℃，保温 6～8分钟，冷却至60℃±2℃，立即灌入果冻杯，热封口后进行水浴杀菌，杀菌温度85℃，杀菌时间20min，冷却至室温，即为有较长保质期的红豆果冻。
实施例2：
称取白砂糖500g、葡萄糖350g、红豆粉250g、卡拉胶35g、刺槐豆胶30g、红豆香精7g、氯化钾2g、红曲红2g，混合均匀；混合均匀的物料进行微波灭菌，制得红豆果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
红豆果冻粉的两种使用方法均同实施例1。
实施例3：
称取白砂糖400g、葡萄糖250g、红豆粉150g、卡拉胶25g、刺槐豆胶25g、红豆香精5g、氯化钾1g、红曲红1g，混合均匀；混合均匀的物料进行微波灭菌，制得红豆果冻粉。灭菌温度75～80℃、灭菌时间2～3min。
红豆果冻粉的两种使用方法均同实施例1。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (4)
1.本发明的红豆果冻粉，由白砂糖、葡萄糖、红豆粉、卡拉胶、刺槐豆胶、红豆香精、氯化钾、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、葡萄糖25％～35％、红豆粉15%～25%、卡拉胶2.5%～3.5%、刺槐豆胶2.5%～3.0%、红豆香精0.5%～0.7 %、氯化钾0.1%～0.2%、红曲红0.1%～0.2%。
2.按照权利要求1所述的白砂糖为经粉碎、过60目筛的白砂糖。
3.按照权利要求1所述的红豆粉为速溶红豆粉。
4.按照权利要求1所述的红豆香精为粉末状食用红豆香精。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472976A (zh) * | 2014-12-01 | 2015-04-01 | 张旭 | 一种具有养生保健功能的果冻 |
| CN106616693A (zh) * | 2016-12-12 | 2017-05-10 | 榆林学院 | 一种红小豆果冻及其制备方法 |
| CN107198187A (zh) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | 红豆果冻及其制作方法 |
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| CN101731503A (zh) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | 一种谷物果冻 |
| CN102106495A (zh) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | 一种魔芋果冻粉及使用该魔芋果冻粉制作果冻的方法 |
| CN102228170A (zh) * | 2011-06-16 | 2011-11-02 | 张杰明 | 一种五谷杂粮果冻及其制备方法 |
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- 2012-11-14 CN CN201210456460.6A patent/CN103783339A/zh active Pending
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| CN1631216A (zh) * | 2005-01-24 | 2005-06-29 | 王桂林 | 果冻粉及其制作方法 |
| CN101731503A (zh) * | 2010-01-08 | 2010-06-16 | 蒲乾坤 | 一种谷物果冻 |
| CN102106495A (zh) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | 一种魔芋果冻粉及使用该魔芋果冻粉制作果冻的方法 |
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| CN104472976A (zh) * | 2014-12-01 | 2015-04-01 | 张旭 | 一种具有养生保健功能的果冻 |
| CN107198187A (zh) * | 2016-03-16 | 2017-09-26 | 中粮集团有限公司 | 红豆果冻及其制作方法 |
| CN106616693A (zh) * | 2016-12-12 | 2017-05-10 | 榆林学院 | 一种红小豆果冻及其制备方法 |
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