CN103907805A - 一种马蹄果冻的制备方法 - Google Patents
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Abstract
本发明公开一种马蹄果冻的制备方法,其制备方法为:马蹄的处理;马蹄汁的制备;辅料处理;溶解、煮沸;调配;灌装、杀菌。本发明的特点是:本发明制备出来的马蹄果冻色泽美观、甜酸滑爽、风味独特、营养丰富,将马蹄的营养价值和保健功能凝结于果冻之中,而将果冻的休闲、食用方便应用于马蹄加工之中,提高了马蹄的利用价值,开发了市场。
Description
技术领域
本发明属于一种果冻加工工艺,具体涉及一种马蹄果冻的制备方法。
背景技术
马蹄,又称荸箕,地栗,荸荠属沙草科植物荸荠的球茎,多年生草本,在我国主要分布于江苏、安徽、浙江、广东等水泽地区。荸荠皮色紫黑,肉质洁白,味甜多汁,清脆可口,自古有“地下雪梨”之美誉,北方人视之为“江南人参”。马蹄营养丰富,据测定:每100g鲜品中,含水分68g,碳水化合物21.8g,蛋白质1.5g,脂肪0.1g,粗纤维0.5g,钙5mg,磷68mg,铁0.5mg,胡萝卜素0.01mg,维生素B10.04mg,维生素B20.02mg,维生素C3mg,尼克酸0.4mg等。马蹄中含的磷是根茎类蔬菜中较高的,能促进人体生长发育和维持生理功能的需要,对牙齿骨骼的发育有很大好处,同时可促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡,因此马蹄适于儿童食用。英国在对荸荠的研究中发现一种“荸荠英”,这种物质对黄金色葡萄球菌、大肠杆菌、产气杆菌及绿脓杆菌均有一定的抑制作用,常吃荸荠有利于流脑、麻疹、百日咳及急性咽炎的预防。
果冻亦称嗜喱,因外观晶莹,色泽鲜艳,口感软滑,清甜滋润而深受妇女儿童的喜爱,同时也是一种低热能高膳食纤维的健康食品。果冻是用增稠剂加入各种人工合成香精、着色剂、甜味剂、酸味剂配制而成。多吃果冻可以增加肠道内的湿润度,改善便秘。据调查,大部分中国人日常饮食中摄入高脂肪、高热量食物超标是普遍现象,在无法及时补充蔬菜、水果的情况下,多吃果冻可增进消化;此外,果冻的另外一大优点就在于它的低热量,几乎不含蛋白质、脂肪等任何热能营养素。目前市场上的果冻大多追求口感,而不讲究营养,且胡乱添加各种色素或者香精,对人体健康无益;且市场上还没出现有马蹄果冻。
发明内容
本发明的目的在于提供一种马蹄果冻的制备方法,丰富果冻品种,且不添加任何色素或者香精,纯天然、绿色食品,且具有良好保健效果。
本发明一种马蹄果冻的制备方法的技术方案是这样实现的:
一种马蹄果冻的制备方法,包括以下步骤:
(1)马蹄的处理:将马蹄用清水浸泡18~25min,再清洗干净表面的泥沙杂质,用不锈钢刀去掉外皮,剔除芽眼等异色部分,然后切粒,放入清水中备用;
(2)马蹄汁的制备:将马蹄放进100℃的热水中漂烫30s,然后再打浆,过滤,最后加热马蹄汁至沸腾2~3min,放置备用;
(3)辅料处理:将卡拉胶和魔芋胶按比例与糖干混,搅拌均匀,制得混合料;
(4)溶解、煮沸:往混合料中加入冷水溶解,浸泡15min后,置于电炉上边搅拌边加热至沸腾,恒沸2~3min;
(5)调配:胶液沸腾后加入备用的马蹄汁,待温度降为65~75℃,加入柠檬酸,边加酸边搅拌,使混合均匀;
(6)灌装、杀菌:将过滤好的液体迅速装入包装容器中,并封口,85℃的水浴杀菌15min。
其中,步骤(3)的卡拉胶与魔芋胶的比例为7:3。
另外,其配比用量为:复配胶0.9%,马蹄汁20%,白砂糖15%,柠檬酸0.12%。
与现有技术相比,本发明具有以下优点:本发明制备出来的马蹄果冻色泽美观、甜酸滑爽、风味独特、营养丰富,是儿童青少年及老年人理想的营养食品;将马蹄的营养价值和保健功能凝结于果冻之中,而将果冻的休闲、食用方便应用于马蹄加工之中,不仅提高了马蹄的利用价值,开发了市场,增加了马蹄加工过程中的技术含量,而且扩宽了果冻生产的原料来源,具有广阔的发展前景。
具体实施方式
实施例1
一种马蹄果冻的制备方法,包括以下步骤:
(1)马蹄的处理:将马蹄用清水浸泡18min,再清洗干净表面的泥沙杂质,用不锈钢刀去掉外皮,剔除芽眼等异色部分,然后切粒,放入清水中备用;
(2)马蹄汁的制备:将马蹄放进100℃的热水中漂烫30s,然后再打浆,过滤,最后加热马蹄汁至沸腾2min,放置备用;
(3)辅料处理:将卡拉胶和魔芋胶以7:3的比例混合,制得复配胶,然后加入糖干混搅拌均匀,制得混合料;
(4)溶解、煮沸:往混合料中加入冷水溶解,浸泡15min后,置于电炉上边搅拌边加热至沸腾,恒沸2min;
(5)调配:胶液沸腾后加入备用的马蹄汁,待温度降为65℃,加入柠檬酸,边加酸边搅拌,使混合均匀;
(6)灌装、杀菌:将过滤好的液体迅速装入包装容器中,并封口,85℃的水浴杀菌15min。
另外,其配比用量为:复配胶0.9%,马蹄汁20%,白砂糖15%,柠檬酸0.12%。
实施例1
一种马蹄果冻的制备方法,包括以下步骤:
(1)马蹄的处理:将马蹄用清水浸泡21min,再清洗干净表面的泥沙杂质,用不锈钢刀去掉外皮,剔除芽眼等异色部分,然后切粒,放入清水中备用;
(2)马蹄汁的制备:将马蹄放进100℃的热水中漂烫30s,然后再打浆,过滤,最后加热马蹄汁至沸腾2.5min,放置备用;
(3)辅料处理:将卡拉胶和魔芋胶以7:3的比例混合,制得复配胶,然后加入糖干混搅拌均匀,制得混合料;
(4)溶解、煮沸:往混合料中加入冷水溶解,浸泡15min后,置于电炉上边搅拌边加热至沸腾,恒沸2.5min;
(5)调配:胶液沸腾后加入备用的马蹄汁,待温度降为70℃,加入柠檬酸,边加酸边搅拌,使混合均匀;
(6)灌装、杀菌:将过滤好的液体迅速装入包装容器中,并封口,85℃的水浴杀菌15min。
另外,其配比用量为:复配胶0.9%,马蹄汁20%,白砂糖15%,柠檬酸0.12%。
实施例1
一种马蹄果冻的制备方法,包括以下步骤:
(1)马蹄的处理:将马蹄用清水浸泡18~25min,再清洗干净表面的泥沙杂质,用不锈钢刀去掉外皮,剔除芽眼等异色部分,然后切粒,放入清水中备用;
(2)马蹄汁的制备:将马蹄放进100℃的热水中漂烫30s,然后再打浆,过滤,最后加热马蹄汁至沸腾3min,放置备用;
(3)辅料处理:将卡拉胶和魔芋胶以7:3的比例混合,制得复配胶,然后加入糖干混搅拌均匀,制得混合料;
(4)溶解、煮沸:往混合料中加入冷水溶解,浸泡15min后,置于电炉上边搅拌边加热至沸腾,恒沸3min;
(5)调配:胶液沸腾后加入备用的马蹄汁,待温度降为75℃,加入柠檬酸,边加酸边搅拌,使混合均匀;
(6)灌装、杀菌:将过滤好的液体迅速装入包装容器中,并封口,85℃的水浴杀菌15min。
另外,其配比用量为:复配胶0.9%,马蹄汁20%,白砂糖15%,柠檬酸0.12%。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种马蹄果冻的制备方法,其特征在于,包括以下步骤:
(1)马蹄的处理:将马蹄用清水浸泡18~25min,再清洗干净表面的泥沙杂质,用不锈钢刀去掉外皮,剔除芽眼等异色部分,然后切粒,放入清水中备用;
(2)马蹄汁的制备:将马蹄放进100℃的热水中漂烫30s,然后再打浆,过滤,最后加热马蹄汁至沸腾2~3min,放置备用;
(3)辅料处理:将卡拉胶和魔芋胶按比例与糖干混,搅拌均匀,制得混合料;
(4)溶解、煮沸:往混合料中加入冷水溶解,浸泡15min后,置于电炉上边搅拌边加热至沸腾,恒沸2~3min;
(5)调配:胶液沸腾后加入备用的马蹄汁,待温度降为65~75℃,加入柠檬酸,边加酸边搅拌,使混合均匀;
(6)灌装、杀菌:将过滤好的液体迅速装入包装容器中,并封口,85℃的水浴杀菌15min。
2.如权利要求1所述的一种马蹄果冻的制备方法,其特征在于,步骤(3)的卡拉胶与魔芋胶的比例为7:3。
3.如权利要求1所述的一种马蹄果冻的制备方法,其特征在于,其配比用量为:复配胶0.9%,马蹄汁20%,白砂糖15%,柠檬酸0.12%。
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