CN103907807A - 一种红枣银耳果冻的制备方法 - Google Patents
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Abstract
本发明公开一种红枣银耳果冻的制备方法,其制备方法为:红枣汁的制备;银耳汁的制备;糖胶液的制备;调配、浓缩;灌装、杀菌、冷却。本发明的特点是:本发明制备出来的红枣银耳果冻品质优良、风味浓郁独特,兼有红枣、银耳双重营养保健功能的新型果冻;减少了高温浓缩等加工工艺,不添加任何色素和香精来赋香和赋色,是一种具有保健功能性绿色食品。
Description
技术领域
本发明属于一种果冻加工领域,具体涉及一种红枣银耳果冻的制备方法。
背景技术
红枣营养丰富,含Vc、多糖、山楂酸、环磷酸腺苷及达烷型皂甙等的多种人体生理活性物质,能够降低血清胆固醇,防止高血压和心血管疾病,一直癌细胞增殖,保护肝脏,消除疲劳,延缓衰老。银耳是一种优质的食用菌,富含胶质、维生素、矿物质、蛋白质、氨基酸、酸性异多糖、有机酸、及有机铁,具有滋阴润肺,强心补肾、生津止咳、提神健脑、增强免疫等功能,对高血冠心病、慢性之气管炎、肺结核等疾病具有显著疗效。
果冻,亦称嗜喱,主要成份是水和卡拉胶,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。果冻不但外观可爱,同时也是一种低热能高膳食纤维的健康食品。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。
发明内容
本发明的目的在于提供一种红枣银耳果冻的制备方法,营养丰富,且不添加各种色素或者香精,健康、营养、绿色,具有良好功效。
本发明一种红枣银耳果冻的制备方法的技术方案是这样实现的:
一种红枣银耳果冻的制备方法,包括以下步骤:
(1)红枣汁的制备:将红枣清洗干净,去除果柄、果核,然后与水以1:5的比例在25~35℃下浸泡,浸泡8~12h,入打浆机打浆,用120目滤布过滤,在4000r/min转速下离心10min,收集上层清液,制得红枣汁;
(2)银耳汁的制备:将银耳清洗干净,用不锈钢剪刀剪成颗粒,然后与水以1:25的比例混合,加入熬煮浸提,用120目滤布过滤,制得银耳汁;
(3)糖胶液的制备:将凝胶剂和白砂糖在水中浸泡,搅拌15~20min,使混合均匀,然后加热煮沸2~3min,然后用120目滤布过滤,制得糖胶液;
(4)调配、浓缩:将红枣汁和银耳汁加入糖胶液中,搅拌混合均匀,然后加热将配合的混合液进行浓缩,当温度为60~70℃时加入柠檬酸,温度上升到100℃时停止浓缩;
(5)灌装、杀菌、冷却:趁热灌装,密封后于85℃下保持15min进行灭菌,迅速冷却制得成品。
步骤(3)中的凝胶剂包括魔芋胶、黄原胶、卡拉胶、琼脂,其体积比例为2:1:1:1。
步骤(4)调配中,各配方比为:红枣汁7%,银耳汁14%,白砂糖12%,柠檬酸0.1%。
与现有技术相比,本发明具有以下优点:本发明制备出来的红枣银耳果冻品质优良、风味浓郁独特,兼有红枣、银耳双重营养保健功能的新型果冻;弹性、韧性好,色泽均一,质地均匀,口感细腻,酸甜可口,既有浓郁的枣香味,又有淡淡的银耳清香,是一种品质优良、营养互补的新型果冻;减少了高温浓缩等加工工艺,不添加任何色素和香精来赋香和赋色,是一种具有保健功能性绿色食品。
具体实施方式
实施例1
一种红枣银耳果冻的制备方法,包括以下步骤:
(1)红枣汁的制备:将红枣清洗干净,去除果柄、果核,然后与水以1:5的比例在25℃下浸泡,浸泡12h,入打浆机打浆,用120目滤布过滤,在4000r/min转速下离心10min,收集上层清液,制得红枣汁;
(2)银耳汁的制备:将银耳清洗干净,用不锈钢剪刀剪成颗粒,然后与水以1:25的比例混合,加入熬煮浸提,用120目滤布过滤,制得银耳汁;
(3)糖胶液的制备:将魔芋胶、黄原胶、卡拉胶、琼脂以2:1:1:1的体积比放入水中,然后加入白砂糖,搅拌15min,使混合均匀,然后加热煮沸3min,然后用120目滤布过滤,制得糖胶液;
(4)调配、浓缩:将红枣汁和银耳汁加入糖胶液中,搅拌混合均匀,然后加热将配合的混合液进行浓缩,当温度为60℃时加入柠檬酸,温度上升到100℃时停止浓缩;其中,各配方比为:红枣汁7%,银耳汁14%,白砂糖12%,柠檬酸0.1%;
(5)灌装、杀菌、冷却:趁热灌装,密封后于85℃下保持15min进行灭菌,迅速冷却制得成品。
实施例2
一种红枣银耳果冻的制备方法,包括以下步骤:
(1)红枣汁的制备:将红枣清洗干净,去除果柄、果核,然后与水以1:5的比例在30℃下浸泡,浸泡10h,入打浆机打浆,用120目滤布过滤,在4000r/min转速下离心10min,收集上层清液,制得红枣汁;
(2)银耳汁的制备:将银耳清洗干净,用不锈钢剪刀剪成颗粒,然后与水以1:25的比例混合,加入熬煮浸提,用120目滤布过滤,制得银耳汁;
(3)糖胶液的制备:将魔芋胶、黄原胶、卡拉胶、琼脂以2:1:1:1的体积比放入水中,然后加入白砂糖,搅拌18min,使混合均匀,然后加热煮沸2.5min,然后用120目滤布过滤,制得糖胶液;
(4)调配、浓缩:将红枣汁和银耳汁加入糖胶液中,搅拌混合均匀,然后加热将配合的混合液进行浓缩,当温度为65℃时加入柠檬酸,温度上升到100℃时停止浓缩;其中,各配方比为:红枣汁7%,银耳汁14%,白砂糖12%,柠檬酸0.1%;
(5)灌装、杀菌、冷却:趁热灌装,密封后于85℃下保持15min进行灭菌,迅速冷却制得成品。
实施例3
一种红枣银耳果冻的制备方法,包括以下步骤:
(1)红枣汁的制备:将红枣清洗干净,去除果柄、果核,然后与水以1:5的比例在35℃下浸泡,浸泡8h,入打浆机打浆,用120目滤布过滤,在4000r/min转速下离心10min,收集上层清液,制得红枣汁;
(2)银耳汁的制备:将银耳清洗干净,用不锈钢剪刀剪成颗粒,然后与水以1:25的比例混合,加入熬煮浸提,用120目滤布过滤,制得银耳汁;
(3)糖胶液的制备:将魔芋胶、黄原胶、卡拉胶、琼脂以2:1:1:1的体积比放入水中,然后加入白砂糖,搅拌20min,使混合均匀,然后加热煮沸2min,然后用120目滤布过滤,制得糖胶液;
(4)调配、浓缩:将红枣汁和银耳汁加入糖胶液中,搅拌混合均匀,然后加热将配合的混合液进行浓缩,当温度为70℃时加入柠檬酸,温度上升到100℃时停止浓缩;其中,各配方比为:红枣汁7%,银耳汁14%,白砂糖12%,柠檬酸0.1%;
(5)灌装、杀菌、冷却:趁热灌装,密封后于85℃下保持15min进行灭菌,迅速冷却制得成品。
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)
1.一种红枣银耳果冻的制备方法,其特征在于,包括以下步骤:
(1)红枣汁的制备:将红枣清洗干净,去除果柄、果核,然后与水以1:5的比例在25~35℃下浸泡,浸泡8~12h,入打浆机打浆,用120目滤布过滤,在4000r/min转速下离心10min,收集上层清液,制得红枣汁;
(2)银耳汁的制备:将银耳清洗干净,用不锈钢剪刀剪成颗粒,然后与水以1:25的比例混合,加入熬煮浸提,用120目滤布过滤,制得银耳汁;
(3)糖胶液的制备:将凝胶剂和白砂糖在水中浸泡,搅拌15~20min,使混合均匀,然后加热煮沸2~3min,然后用120目滤布过滤,制得糖胶液;
(4)调配、浓缩:将红枣汁和银耳汁加入糖胶液中,搅拌混合均匀,然后加热将配合的混合液进行浓缩,当温度为60~70℃时加入柠檬酸,温度上升到100℃时停止浓缩;
(5)灌装、杀菌、冷却:趁热灌装,密封后于85℃下保持15min进行灭菌,迅速冷却制得成品。
2.如权利要求1所述的一种红枣银耳果冻的制备方法,其特征在于,步骤(3)中的凝胶剂包括魔芋胶、黄原胶、卡拉胶、琼脂,其体积比例为2:1:1:1。
3.如权利要求1所述的一种红枣银耳果冻的制备方法,其特征在于,步骤(4)调配中,各配方比为:红枣汁7%,银耳汁14%,白砂糖12%,柠檬酸0.1%。
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