CN104082644A - 一种果汁果冻的制备方法 - Google Patents
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Abstract
本发明涉及一种果汁果冻的制备方法,具体包括以下步骤:①化胶、②混合搅拌、③过滤、降温、④调酸调味、⑤保温灌装封口、⑥杀菌、⑦冷却、⑧包装。本发明所制备的果汁果冻营养丰富,富含人体所需优质植物蛋白、八种必需的氨基酸、多种维生素,能起到补气养血的功效,有助于预防腹泻和便秘,调节机体免疫能力,降低血脂和胆固醇以及促进营养素吸收的作用,能够促进人体新陈代谢,吸收与分解糖分,迅速补充大量的能量物质,并调节神经系统功能,从而取得提神醒脑、补充体力、抗疲劳的卓越功效,达到提高工作效率与生活质量的目的。
Description
技术领域
本发明涉及食品生产加工技术领域,具体的说是一种果汁果冻的制备方法。
背景技术
众所周知,五颜六色、琳琅满目的果冻是小朋友和女孩子最喜欢的零食之一,尤其喜欢那种滑滑的、嫩嫩的感觉;而对大多数果冻来讲使用的都是海藻胶,这是一种天然食物添加剂,在营养学上,把它称为可溶性膳食纤维。水果、蔬菜、粗粮中含有一定的膳食纤维,对人体的主要营养作用是调节肠道功能,特别是润肠通便。果冻和它们起到的作用是一样的,多吃可以增加肠道内的湿润度,改善便秘;果冻的另外一大好处就在于它的低能量,它几乎不含蛋白质、脂肪等任何能量营养素,想减肥或保持苗条身材的人可以放心食用。
发明内容
本发明所要解决的技术问题是提供步骤安排合理的、方便生产加工的一种果汁果冻的制备方法。本发明所要解决的技术问题采用以下技术方案来实现:
一种果汁果冻的制备方法,具体包括以下步骤:
①化胶:将白砂糖化成水过滤后通过水粉混合机打入配料罐,之后打开回流阀,让胶体混合物与回流的料液通过胶体磨打入配料罐中;
②混合搅拌:先搅拌十分种至料液完全溶解,再加热20min到95℃并不停搅拌,当温度稳定后再加入其他用水溶解过的小料,搅拌3~5min后打入暂存罐;
③过滤、降温:过滤前检查化胶是否彻底,若有块状物可延长搅拌保温时间;将保温后的料液经双联过滤器过滤,再经板式换热器降温,由95℃降至68~75℃,料液进入储料罐;
④调酸调味:当料液的温度达70~75℃时,在储料罐依次加入配制好辅料;
⑤保温灌装封口:搅拌均匀的料液于储料罐中68~75℃保温,保温时间不得超过30分钟,通过输送管道泵入灌装车间,要求在一小时内灌装封口完毕;
⑥杀菌:采用水浴杀菌,杀菌温度为85℃,时间10~15min;
⑦冷却:杀菌后的果冻应及时进入水浴冷却机,冷却至果冻完全冻结,再经风干机吹干,装入周转箱待包装;
⑧包装:包装时要求封口温度适宜,包装箱内果冻袋摆放平整、有序、方向一致,包装箱封口必须平整、牢固,箱内放合格证,计量准确,已包装好的成品按不同品种分类码放整齐。
所述步骤④中的辅料所含成分及含量为:柠檬酸0.8份、柠檬酸钠0.5份、食用香精0.3份、牛磺酸0.2份及赖氨酸0.15份。
所述步骤②中的小料所含成分及含量为:食用盐0.3份、甜蜜素0.2份及20份的红枣汁。
红枣功效:①健脾益胃:脾胃虚弱,腹泻,倦怠无力的人,每日吃红枣七颗,或与党参,白术共用,能补中益气,健脾胃,达到增加食欲,止泻的功效;红枣和生姜,半夏同用,可治疗饮食不慎所引起的胃炎如胃胀,呕吐等症状。②补气养血:红枣为补养佳品,食疗药膳中常加入红枣补养身体,滋润气血。台大免疫学孙安迪博士大力提倡平时多吃红枣,黄耆,枸杞,能提升身体的元气,增强免疫力。③养血安神:女性躁郁症,哭泣不安,心神不宁等,用红枣和甘草,小麦同用〈甘麦大枣汤〉,可起到养血安神,舒肝解郁的功效。④缓和药性:红枣常被用于药性剧烈的药方中,以减少烈性药的副作用,并保护正气。如:「十枣汤」中,用大枣缓解甘遂,大戟,芜花等泻药的毒性,保护脾胃不受伤害。红枣是补气养血的圣品,同时又物美价廉,民众无需买坊间昂贵的补品,善用红枣即可达到养生保健的功效。
辅料的功能性:
①牛磺酸:牛磺酸广泛分布于动物组织细胞内,海生动物含量尤为丰富,哺乳类组织细胞内亦含有较高的牛磺酸,特别是神经、肌肉和腺体内含量更高,是机体内含量最丰富的自由氨基酸。
②赖氨酸:属于蛋白质的重要组成部分和人体必需氨基酸之一,可以调节人体代谢平衡;能提高钙的吸收以及在体内的积累,加速骨胳生长;有促进生长发育、增加食欲、减少疾病和增强体质的作用。
本发明的有益效果是:本发明所制备的果汁果冻营养丰富,富含人体所需优质植物蛋白、八种必需的氨基酸、多种维生素,能起到补气养血的功效,有助于预防腹泻和便秘,调节机体免疫能力,降低血脂和胆固醇以及促进营养素吸收的作用,能够促进人体新陈代谢,吸收与分解糖分,迅速补充大量的能量物质,并调节神经系统功能,从而取得提神醒脑、补充体力、抗疲劳的卓越功效,达到提高工作效率与生活质量的目的。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面对本发明进一步阐述。
实施例一:
一种果汁果冻的具体配比为:
水500份、白砂糖90份、红枣汁20份、卡拉胶3份、魔芋胶1.5份、柠檬酸0.8份、柠檬酸钠0.5份、羧甲基纤维素钠0.5份、食用盐0.3份、食用香精0.3份、牛磺酸0.2份、赖氨酸0.15份、甜蜜素0.2份、山梨酸钾0.15份。其中,红枣汁是浓缩6倍的枣汁。
一种果汁果冻的制备方法,具体包括以下步骤:
①化胶:将90份的白砂糖用500份的水溶解过滤后通过水粉混合机打入配料罐,之后打开回流阀,让3份卡拉胶、1.5份魔芋胶、0.5份的羧甲基纤维素钠混合与回流的料液通过胶体磨打入配料罐中;
②混合搅拌:先搅拌十分种至料液完全溶解,再加热20min到95℃并不停搅拌,当温度稳定后再加入其他用水溶解过的食用盐0.3份、甜蜜素0.2份及20份的红枣汁,再搅拌3min后打入暂存罐。
③过滤、降温:过滤前检查化胶是否彻底,若有块状物可延长搅拌保温时间;将保温后的料液经双联过滤器过滤,再经板式换热器降温,由95℃降至68℃,料液进入储料罐。
④调酸调味:当料液的温度达70℃时,在储料罐依次加入配制好的柠檬酸0.8份、柠檬酸钠0.5份、食用香精0.3份、牛磺酸0.2份及赖氨酸0.15份的辅料。
⑤保温灌装封口:搅拌均匀的料液于储料罐中68℃保温,保温时间不得超过30分钟,通过输送管道泵入灌装车间,要求在一小时内灌装封口完毕。
⑥杀菌:采用水浴杀菌,杀菌温度为85℃,时间10min。
⑦冷却:杀菌后的果冻应及时进入水浴冷却机,冷却至果冻完全冻结,再经风干机吹干,装入周转箱待包装。
⑧包装:包装袋上必须有生产日期和班组的工号章,包装时要求封口温度适宜,包装箱内果冻袋摆放平整、有序、方向一致,包装箱封口必须平整、牢固,箱内放合格证,计量准确,已包装好的成品按不同品种分类码放整齐。
实施例二:
一种果汁果冻的具体配比与实施例一相同。
一种果汁果冻的制备方法,具体包括以下步骤:
①化胶:将90份的白砂糖用500份的水溶解过滤后通过水粉混合机打入配料罐,之后打开回流阀,让3份卡拉胶、1.5份魔芋胶、0.5份的羧甲基纤维素钠混合与回流的料液通过胶体磨打入配料罐中;
②混合搅拌:先搅拌十分种至料液完全溶解,再加热20min到95℃并不停搅拌,当温度稳定后再加入其他用水溶解过的食用盐0.3份、甜蜜素0.2份及20份的红枣汁,再搅拌4min后打入暂存罐。
③过滤、降温:过滤前检查化胶是否彻底,若有块状物可延长搅拌保温时间;将保温后的料液经双联过滤器过滤,再经板式换热器降温,由95℃降至72℃,料液进入储料罐。
④调酸调味:当料液的温度达72℃时,在储料罐依次加入配制好的柠檬酸0.8份、柠檬酸钠0.5份、食用香精0.3份、牛磺酸0.2份及赖氨酸0.15份的辅料。
⑤保温灌装封口:搅拌均匀的料液于储料罐中70℃保温,保温时间不得超过30分钟,通过输送管道泵入灌装车间,要求在一小时内灌装封口完毕。
⑥杀菌:采用水浴杀菌,杀菌温度为85℃,时间12min。
⑦冷却:杀菌后的果冻应及时进入水浴冷却机,冷却至果冻完全冻结,再经风干机吹干,装入周转箱待包装。
⑧包装:包装袋上必须有生产日期和班组的工号章,包装时要求封口温度适宜,包装箱内果冻袋摆放平整、有序、方向一致,包装箱封口必须平整、牢固,箱内放合格证,计量准确,已包装好的成品按不同品种分类码放整齐。
实施例三:
一种果汁果冻的具体配比与实施例一相同。
一种果汁果冻的制备方法,具体包括以下步骤:
①化胶:将90份的白砂糖用500份的水溶解过滤后通过水粉混合机打入配料罐,之后打开回流阀,让3份卡拉胶、1.5份魔芋胶、0.5份的羧甲基纤维素钠混合与回流的料液通过胶体磨打入配料罐中;
②混合搅拌:先搅拌十分种至料液完全溶解,再加热20min到95℃并不停搅拌,当温度稳定后再加入其他用水溶解过的食用盐0.3份、甜蜜素0.2份及20份的红枣汁,再搅拌5min后打入暂存罐。
③过滤、降温:过滤前检查化胶是否彻底,若有块状物可延长搅拌保温时间;将保温后的料液经双联过滤器过滤,再经板式换热器降温,由95℃降至75℃,料液进入储料罐。
④调酸调味:当料液的温度达75℃时,在储料罐依次加入配制好的柠檬酸0.8份、柠檬酸钠0.5份、食用香精0.3份、牛磺酸0.2份及赖氨酸0.15份的辅料。
⑤保温灌装封口:搅拌均匀的料液于储料罐中75℃保温,保温时间不得超过30分钟,通过输送管道泵入灌装车间,要求在一小时内灌装封口完毕。
⑥杀菌:采用水浴杀菌,杀菌温度为85℃,时间15min。
⑦冷却:杀菌后的果冻应及时进入水浴冷却机,冷却至果冻完全冻结,再经风干机吹干,装入周转箱待包装。
⑧包装:包装袋上必须有生产日期和班组的工号章,包装时要求封口温度适宜,包装箱内果冻袋摆放平整、有序、方向一致,包装箱封口必须平整、牢固,箱内放合格证,计量准确,已包装好的成品按不同品种分类码放整齐。
本发明按照实施例一至三中的步骤制备后,所制得的产品富含人体所需优质植物蛋白、八种必需的氨基酸、多种维生素,保证了人们正常的营养需求,并改善了人体机能,促进身体健康。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受步骤实施例的限制,步骤实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种果汁果冻的制备方法,其特征在于:具体包括以下步骤:
①化胶:将白砂糖化成水过滤后通过水粉混合机打入配料罐,之后打开回流阀,让胶体混合物与回流的料液通过胶体磨打入配料罐中;
②混合搅拌:先搅拌十分种至料液完全溶解,再加热20min到95℃并不停搅拌,当温度稳定后再加入其他用水溶解过的小料,搅拌3~5min后打入暂存罐;
③过滤、降温:过滤前检查化胶是否彻底,若有块状物可延长搅拌保温时间;将保温后的料液经双联过滤器过滤,再经板式换热器降温,由95℃降至68~75℃,料液进入储料罐;
④调酸调味:当料液的温度达70~75℃时,在储料罐依次加入配制好辅料;
⑤保温灌装封口:搅拌均匀的料液于储料罐中68~75℃保温,保温时间不得超过30分钟,通过输送管道泵入灌装车间,要求在一小时内灌装封口完毕;
⑥杀菌:采用水浴杀菌,杀菌温度为85℃,时间10~15min;
⑦冷却:杀菌后的果冻应及时进入水浴冷却机,冷却至果冻完全冻结,再经风干机吹干,装入周转箱待包装;
⑧包装:包装时要求封口温度适宜,包装箱内果冻袋摆放平整、有序、方向一致,包装箱封口必须平整、牢固,箱内放合格证,计量准确,已包装好的成品按不同品种分类码放整齐。
2.根据权利要求1所述的一种果汁果冻的制备方法,其特征在于:所述步骤④中的辅料所含成分及含量为:柠檬酸0.8份、柠檬酸钠0.5份、食用香精0.3份、牛磺酸0.2份及赖氨酸0.15份。
3.根据权利要求1所述的一种果汁果冻的制备方法,其特征在于:所述步骤②中的小料所含成分及含量为:食用盐0.3份、甜蜜素0.2份及20份的红枣汁。
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