CN104012822A - 一种利用食用菌预煮液制备桑椹果冻的方法 - Google Patents
一种利用食用菌预煮液制备桑椹果冻的方法 Download PDFInfo
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- CN104012822A CN104012822A CN201410212151.3A CN201410212151A CN104012822A CN 104012822 A CN104012822 A CN 104012822A CN 201410212151 A CN201410212151 A CN 201410212151A CN 104012822 A CN104012822 A CN 104012822A
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- mulberry
- juice
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- precooking
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Abstract
本发明涉及一种利用食用菌预煮液制备桑椹果冻的方法,是将采用食用菌煮后,离心分离的食用菌预煮液食,将魔芋胶、卡拉胶、海藻酸钠与超声波提取、冷冻干燥得的莼菜胶粉混合加到食用菌预煮液中,浸泡使胶溶胀,加柠檬酸、苹果酸和低聚异麦芽糖,桑椹汁、玫瑰花浓缩汁煮沸、过滤,滤液趁热灌装、封口杀菌,冷却得桑椹果冻。本发明采用食用菌预煮液作基质,其中的氨基酸、核苷酸、蛋白质等可以丰富果冻营养;莼菜胶体可增加果冻的凝胶性,还可补充锌等矿物质;桑椹汁采用花色苷含量丰富的黑桑椹汁和高甜度的白桑椹汁混合,无需再加入白砂糖;玫瑰花提取物不但可以对桑椹中的花色苷起到辅色作用,稳定果冻的颜色,还可增强果冻香气,改善果冻风味。
Description
技术领域
本发明属于食品工艺技术领域,涉及一种果冻的制作方法,具体涉及一种利用食用菌预煮液制备桑椹果冻的方法。
背景技术
果冻是一种老少皆宜的休闲食品,呈半固体状,深受消费者的喜爱。目前,市面上的大部分果冻产品特别是水果果冻,主要是由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,虽然色泽诱人,但果汁和果肉含量极低,营养价值不高,特别是儿童长期使用,不利于身体健康。
食用菌在罐头加工、盐渍加工等过程中,会产生预煮液等废弃物。菇体大约有1/3的营养组分都不同程度地溶入预煮液中,很少被利用,基本被排放到环境中,造成资源的极大浪费和环境污染源。因此最大限度地利用预煮液里面的营养物质,既可增加食用菌的附加值,还可减少环境污染,有着重要的应用价值。目前,还未见用食用菌预煮液加工果冻的报道。
莼菜是一种水生野菜,在我国主要分布于江苏太湖、浙江西湖、四川螺吉山和湖北利川,含有丰富的植物蛋白和多种氨基酸,是一种强集锌植物,其含锌量高达7900mg/kg。据《本草纲目》记载,莼菜还有消渴热痹、厚肠胃、安下焦、逐水、解百药毒等功效。莼菜体外有大量的胶质多糖,目前对其加工利用极少。
桑椹是桑科植物桑树的果实,又名桑椹子、桑蔗、桑枣、桑果、乌椹等,不但营养丰富,风味独特,而且色泽诱人。桑椹含有维生素A、维生素B、维生素C、类胡萝卜素、游离酸、糖类、芦丁、矢车菊素、磷脂等营养物质和功能成分。现代研究表明桑椹还具有降血糖、降血脂、降血压、促进造血细胞生长、调整机体免疫功能、护肝等作用,是卫生部批准的药食同源的水果。白桑椹果肉细腻,浓甜如蜜。黑桑椹中富含花色苷,其不但是一种天然红色素,而且具有抗氧化、清除自由基等多种功效。然而,花色苷极易受温度、金属离子、光照、pH值的影响发生降解,导致产品色泽变化,营养价值损失,这种不稳定性制约了其在食 品加工中的应用。有机酸、蛋白质、酚酸、黄酮类化合物可以对花色苷起到一定的辅色作用。通过添加富含不同辅色素的植物提取物可以稳定和增强食品的颜色。玫瑰花瓣中槲皮甙、芦丁等黄酮类化合物与桑椹中的花色苷的分子间辅色作用可以稳定桑椹花色苷的颜色,从而改善产品的色泽。
许玉文申请了“一种桑椹果冻”(CN102008032)主要是以桑椹汁为原料、加入酸枣仁、藕粉、莲子、凝固剂等制成的一种治疗失眠的果冻,并未对桑椹汁的颜色进行控制和保护。
CN102823789公开的一种桑椹果冻及其制备方法,组成原料的重量份为: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、枸杞子6-8份、桑椹5-6份、红景天5-6份、黄精5-6份、炒芝麻3-5份、松子仁3-5份、生姜8-10份、西红柿8-10份、丹皮8-10份、荷叶汁炒小米10-12份、冬瓜10-12份、桑椹提取物1-2份、食用色素、山梨酸钾适量。制备方法是荷叶汁炒小米、冬瓜磨浆、煎煮,炒芝麻、松子仁磨碎,煎煮,生姜、西红柿、丹皮磨浆,混合加明胶、琼脂后加枸杞子、桑椹、红景天、黄精煎煮,浓缩成的浸膏,其也未对未对桑椹汁的颜色进行控制和保护。
发明内容
本发明的目的旨在提供一种能解决预煮液的再利用问题,有良好的凝胶形态,营养丰富、色泽稳定、气味芳香、不添加合成色素和香精的桑椹果冻的制备方法。
一种用食用菌预煮液制备桑椹果冻的方法,组成成分按质量百分比计为:食用菌预煮液25%~80%,魔芋胶0.1%~1.0%,卡拉胶0.1%~1.0%,海藻酸钠0.05%~0.5%,莼菜胶0.5%~5%,柠檬酸0.05%~1.0%,苹果酸0.01%~1.0%,低聚异麦芽糖1.0%~10%,桑椹汁5%~60%,玫瑰花浓缩汁1%~10%;制备的具体步骤如下:
(1)将食用菌清洗后按1:10~1:50的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物浓度为1%~5%,得食用菌预煮液;
(2)莼菜清洗漂烫后匀浆,再加0.2mol/L的NaOH,超声波200W提取40min,过滤后调pH至中性,将提取液进行冷冻干燥得莼菜胶粉末;
(3)桑椹汁:将桑椹清洗后,加入0.25%VC护色,打浆后过滤,得桑椹汁;
(4)玫瑰花浓缩汁:将玫瑰花瓣加水煎煮,真空浓缩得浓缩汁,浓度为45%;
(5)将上述质量百分比的魔芋胶、卡拉胶、海藻酸钠、莼菜胶混合,加入到食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入柠檬酸、苹果酸和低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入上述质量百分比的桑椹汁和玫瑰花浓缩汁,完全溶解煮沸3min后过滤,滤出表面杂质;
(7)将步骤(6)的滤液趁热灌装、封口,在80~90℃条件下巴氏杀菌15~30分钟,迅速冷却至30~40℃,包装即得桑椹果冻产品。
本发明的有益效果为:
(1)采用食用菌预煮液作基质,解决了预煮液的再利用问题,使废物得到合理利用;
(2)食用菌预煮液中含有多种营养物质,如氨基酸、蛋白质、多糖、核苷酸等,以其为基质加工成果冻,可以补充多种营养素,比用水做基质的果冻营养丰富;
(3)将莼菜中的天然胶质加入果冻中,与其他胶体复配,可以赋予果冻良好的凝胶形态,莼菜胶中的锌等矿物元素可以补充果冻的营养成分;
(4)桑椹中的天然红色素在加工过程中十分不稳定,在热、光等因素下极易发生降解,使产品失去原有的鲜艳色泽,玫瑰花浓缩汁富含多酚,将其加入到果冻中可以对桑椹汁中的红色素起到辅色作用,从而提高产品色泽的稳定性,同时,由于桑椹本身的香气特征不明显,玫瑰花汁的加入还可以提升整个果冻的香气。
采用本发明制备的果冻不仅色泽诱人,营养丰富,而且没有添加任何合成色素和香精,是一种保健营养果冻;还具有增强免疫力、补肾、治疗脱发、防癌的功效。
具体实施方式
本发明将食用菌清洗后按1:10~1:50的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物浓度为1%~5%,得食用菌预煮液。所述食用 菌预煮液是杏鲍菇、金针菇、双孢菇、白灵菇、平菇中的任何一种或几种混合物的预煮液。优选但是食用菌预煮的料水比为1:30,预煮液的可溶性固形物为2%。
本发明组成成分按质量百分比计为:食用菌预煮液25%~80%,魔芋胶0.1%~1.0%,卡拉胶0.1%~1.0%,海藻酸钠0.05%~0.5%,莼菜胶0.5%~5%,柠檬酸0.05%~1.0%,苹果酸0.01%~1.0%,低聚异麦芽糖1.0%~10%,桑椹汁5%~60%,玫瑰花浓缩汁1%~10%。
优选的组分配比为:食用菌预煮液45~65%,魔芋胶0.25~0.40%,卡拉胶0.20~0.40%,海藻酸钠0.05~0.2%,莼菜胶1~2%,柠檬酸0.08~1%,苹果酸0.02~0.3%,低聚异麦芽糖1~3%,桑椹汁25~35%,玫瑰花浓缩汁2~5%。
更优选的组分配比为:食用菌预煮液65%,魔芋胶0.40%,卡拉胶0.40%,海藻酸钠0.1%,莼菜胶1%,柠檬酸0.08%,苹果酸0.02%,低聚异麦芽糖3%,桑椹汁25%,玫瑰花浓缩汁5%。
莼菜清洗漂烫后匀浆,再加0.2mol/L的NaOH,超声波200W提取40min,过滤后调pH至中性,将提取液进行冷冻干燥得莼菜胶粉末。桑椹清洗后,加入0.25%VC护色,打浆后过滤,得桑椹汁。玫瑰花瓣加水煎煮,真空浓缩得玫瑰花浓缩汁。
所述桑椹汁是黑桑椹汁和白桑椹汁按重量1:2比例组成的混合桑椹汁。本发明将白桑椹汁和黑桑椹汁混合,白桑椹可以提高桑椹汁的甜度,黑桑椹赋予产品颜色,无需再添加任何合成色素、香精和助甜剂。
下面用具体实施例说明本发明:
实施例1:
(1)食用菌预煮液:将杏鲍菇清洗后按1:30的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物为2%;
(2)莼菜胶:莼菜清洗漂烫后匀浆,再加0.2mol/L的NaOH,超声波200W提取40min,过滤后调pH至中性,将提取液进行冷冻干燥得到莼菜胶粉末;
(3)桑椹汁:将桑椹清洗后,加入0.25%VC护色,打浆后过滤,得到桑椹汁。
(4)玫瑰花浓缩汁:将玫瑰花瓣加水煎煮,真空浓缩得到浓缩汁,浓度为 45%;
(5)0.40%将魔芋胶、0.40%卡拉胶、0.1%海藻酸钠、1%莼菜胶混合,加入到65%食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入0.08%柠檬酸、0.02%苹果酸和3%低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入25%桑椹汁,5%玫瑰花浓缩汁,完全溶解煮沸3min后过滤表面杂质;
(7)将(6)中的液体趁热灌装、封口,在80~90℃条件下巴氏杀菌15~30分钟,迅速冷却至30~40℃,包装即得产品。
实施例2:
同实施例1,不同的是
(1)食用菌预煮液:将双孢菇清洗后按1:10的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物为5%;
(5)0.25%将魔芋胶、0.20%卡拉胶、0.05%海藻酸钠、0.5%莼菜胶混合,加入到25%食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入1%柠檬酸、1%苹果酸和1%低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入60%桑椹汁,10%玫瑰花浓缩汁,完全溶解煮沸3min后过滤表面杂质;
实施例3:
同实施例1,不同的是
(1)食用菌预煮液:将白灵菇清洗后按1:50的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物为1%;
(5)1%将魔芋胶、1%卡拉胶、0.5%海藻酸钠、5%莼菜胶混合,加入到80%食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入0.05%柠檬酸、0.01%苹果酸和6.44%低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入5%桑椹汁,1%玫瑰花浓缩汁,完全溶解煮沸3min后过滤表面杂质;
实施例4:
同实施例1,不同的是
(1)食用菌预煮液:将金针菇清洗后按1:20的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物为2%;
(5)0.5%将魔芋胶、0.2%卡拉胶、0.2%海藻酸钠、2%莼菜胶混合,加入到45%食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入0.05%柠檬酸、0.05%苹果酸和5%低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入45%桑椹汁,2%玫瑰花浓缩汁,完全溶解煮沸3min后过滤表面杂质;
实施例5:
同实施例1,不同的是
(1)食用菌预煮液:将平菇清洗后按1:20的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物为2%;
(5)0.1%将魔芋胶、0.1卡拉胶、0.5%海藻酸钠、5%莼菜胶混合,加入到40%食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入1%柠檬酸、0.3%苹果酸和10%低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入35%桑椹汁、8%玫瑰花浓缩汁,完全溶解煮沸3min后过滤表面杂质。
Claims (6)
1.一种利用食用菌预煮液制备桑椹果冻的方法,其特征在于组成成分按质量百分比计为:食用菌预煮液25%~80%,魔芋胶0.1%~1.0%,卡拉胶0.1%~1.0%,海藻酸钠0.05%~0.5%,莼菜胶0.5%~5%,柠檬酸0.05%~1.0%,苹果酸0.01%~1.0%,低聚异麦芽糖1.0%~10%,桑椹汁5%~60%,玫瑰花浓缩汁1%~10%;制备的具体步骤如下:
(1)将食用菌清洗后按1:10~1:50的料水比在85~95℃的热水中煮15min后,取出食用菌,再次投料预煮,重复5次后,将预煮液在5000r/min离心15min后,取上清液,调整可溶性固形物浓度为1%~5%,得食用菌预煮液;
(2)莼菜清洗漂烫后匀浆,再加0.2mol/L的NaOH,超声波200W提取40min,过滤后调pH至中性,将提取液进行冷冻干燥得莼菜胶粉末;
(3)桑椹汁:将桑椹清洗后,加入0.25%VC护色,打浆后过滤,得桑椹汁;
(4)玫瑰花浓缩汁:将玫瑰花瓣加水煎煮,真空浓缩得浓缩汁,浓度为45%;
(5)将上述质量百分比的魔芋胶、卡拉胶、海藻酸钠、莼菜胶混合,加入到食用菌预煮液中搅拌溶解,浸泡20min~30min后使胶溶胀,加入柠檬酸、苹果酸和低聚异麦芽糖,搅拌加热煮沸5~30min;
(6)再向步骤(5)中的溶液加入上述质量百分比的桑椹汁和玫瑰花浓缩汁,完全溶解煮沸3min后过滤,滤出表面杂质;
(7)将步骤(6)的滤液趁热灌装、封口,在80~90℃条件下巴氏杀菌15~30分钟,迅速冷却至30~40℃,包装即得桑椹果冻产品。
2.根据权利要求1所述的一种桑葚果冻,其特征在于所述桑椹果冻组成成分按质量百分比计为:食用菌预煮液45~65%,魔芋胶0.25~0.40%,卡拉胶0.20~0.40%,海藻酸钠0.05~0.2%,莼菜胶1~2%,柠檬酸0.08~1%,苹果酸0.02~0.3%,低聚异麦芽糖1~3%,桑椹汁25~35%,玫瑰花浓缩汁2~5%。
3.根据权利要求1所述的桑椹果冻的制备方法,其特征在于所述桑椹果冻组成成分按质量百分比计为:食用菌预煮液65%,魔芋胶0.40%,卡拉胶0.40%,海藻酸钠0.1%,莼菜胶1%,柠檬酸0.08%,苹果酸0.02%,低聚异麦芽糖3%,桑椹汁25%,玫瑰花浓缩汁5%。
4.根据权利要求1所述的一种利用食用菌预煮液制备桑椹果冻的方法,其特征在于所述的食用菌预煮液是杏鲍菇、金针菇、双孢菇、白灵菇、平菇中的任何一种或几种混合物的预煮液。
5.根据权利要求1所述的桑椹果冻的制备方法,其特征在于所述步骤(1)中食用菌预煮的料水比为1:30,预煮液的可溶性固形物为2%。
6.根据权利要求1所述的桑椹果冻的制备方法,其特征在于所述步骤(6)中的桑椹汁是黑桑椹汁和白桑椹汁按重量1:2比例组成的混合桑椹汁。
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