CN104171773A - 一种腐婢果冻的制作方法 - Google Patents
一种腐婢果冻的制作方法 Download PDFInfo
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 13
- 239000008274 jelly Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title abstract description 6
- 241000531314 Premna microphylla Species 0.000 title abstract 3
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 241000131771 Premna Species 0.000 claims description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 2
- 239000000499 gel Substances 0.000 claims description 2
- 238000001802 infusion Methods 0.000 claims description 2
- 239000001508 potassium citrate Substances 0.000 claims description 2
- 229960002635 potassium citrate Drugs 0.000 claims description 2
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 2
- 235000011082 potassium citrates Nutrition 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000037257 muscle growth Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 3
- 241000658379 Manihot esculenta subsp. esculenta Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000002929 anti-fatigue Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
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- 239000000686 essence Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L21/18—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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- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种腐婢果冻的制作方法,该方法采用腐裨叶液和木薯淀粉混合，经过备料、浸提、杀菌冷却等步骤制作而成。该方法制成的果冻不仅味美爽口，而且具有增强耐力、抗疲劳、促进肌肉生长，防止发胖、降低血胆固醇等保健功能，满足了人们对食品的健康、环保的需求。
Description
技术领域
本发明涉及一种腐婢果冻制作方法。
背景技术
果冻是倍受人们尤其是少年儿童喜爱的食品。市场销售的果冻多数采用海藻酸钠、琼脂、食用明胶、卡拉胶等加入各种人工合成香精、着色剂、甜味剂、酸味剂配制而成，其营养价值不高而价格不菲。
腐婢又称豆腐柴.为马鞭草科豆腐柴属多年生落叶灌木,我国华东、华南及西南等地都有分布,野生资源十分丰富。腐婢叶含有丰富的果胶、蛋白质、纤维素和过氧化物酶,其中天然果胶含量达30一40%。现代医学表明腐婢能够有效的增强耐力、抗疲劳、促进肌肉生长，防止发胖、降低血胆固醇，是一种药用价值高的保健食品。
发明内容
本发明的目的是在提供一种制作美味可口，营养丰富包含保健功能的腐婢果冻的制作方法。该方法制成的果冻不仅味美爽口，而且具有增强耐力、抗疲劳、促进肌肉生长，防止发胖、降低血胆固醇等保健功能，满足了人们对食品的健康、环保的需求。
具体实施方式
一种腐婢果冻的制作方法，包括以下步骤：
（1）.备料：将鲜腐婢叶用清水冲洗干净后沥水;
（2）.浸提：将经过原料预处理后的的腐婢叶用5-10倍体积的碳酸钠水溶液熬煮15-20min后，用80目滤布去除腐婢渣，得腐婢汁液;
（3）.混合搅拌：将所得腐婢汁液与重量比为30-35%的木薯淀粉混合，边加热边搅拌至75-80℃，期间加入重量比为0.1%-0.2%的柠檬酸钾；
（4）.灌装、成形:将所得浓稠液体保持在75一85℃温度下进行灌装,封口；
（5）杀菌冷却：采用微波杀菌，选用中低火力，经3-5min杀菌后，冷却凝胶，即制得腐婢果冻。
Claims (1)
1.一种腐婢果冻的制作方法，其特征在于：采用以下步骤制作：
（a）.备料：将鲜腐婢叶用清水冲洗干净后沥水;
（b）.浸提：将经过原料预处理后的的腐婢叶用5-10倍体积的碳酸钠水溶液熬煮15-20min后，用80目滤布去除腐婢渣，得腐婢汁液;
（c）.混合搅拌：将步骤（b）所得腐婢汁液与重量比为30-35%的木薯淀粉混合，边加热边搅拌至75-80℃，期间加入重量比为0.1%-0.2%的柠檬酸钾；
（d）.灌装、成形:将步骤（c）浓稠液体保持在75一85℃温度下进行灌装,封口；
（e）杀菌冷却：采用微波杀菌，选用中低火力，经3-5min杀菌后，冷却凝胶，即制得腐婢果冻。
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| CN104171773A true CN104171773A (zh) | 2014-12-03 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939248A (zh) * | 2015-06-03 | 2015-09-30 | 何莉华 | 一种腐婢叶制品及其制备方法 |
| CN106942423A (zh) * | 2017-03-28 | 2017-07-14 | 贵州省茶叶研究所 | 一种茶果冻及其制作方法 |
| CN106954829A (zh) * | 2017-03-28 | 2017-07-18 | 贵州省茶叶研究所 | 一种超微茶粉果冻及其制作方法 |
| CN107047770A (zh) * | 2017-06-22 | 2017-08-18 | 合肥本盛生物科技有限公司 | 一种豆腐柴酸奶粉及其制备方法 |
| CN110447863A (zh) * | 2019-08-08 | 2019-11-15 | 成都子之源绿能科技有限公司 | 腐婢果冻及其制备方法 |
| CN111480853A (zh) * | 2020-05-09 | 2020-08-04 | 吴清俐 | 一种豆腐柴干粉制作的凉粉生产工艺 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181506A (zh) * | 2013-04-15 | 2013-07-03 | 龙岩嘉麒生物科技有限公司 | 一种全植物源性果冻的制备方法 |
-
2013
- 2013-09-24 CN CN201310437789.2A patent/CN104171773A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181506A (zh) * | 2013-04-15 | 2013-07-03 | 龙岩嘉麒生物科技有限公司 | 一种全植物源性果冻的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 楚文靖等: "豆腐柴的开发及利用现状", 《食品研究与开发》 * |
| 邵伟等: "豆腐柴果冻加工工艺", 《食品科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939248A (zh) * | 2015-06-03 | 2015-09-30 | 何莉华 | 一种腐婢叶制品及其制备方法 |
| CN106942423A (zh) * | 2017-03-28 | 2017-07-14 | 贵州省茶叶研究所 | 一种茶果冻及其制作方法 |
| CN106954829A (zh) * | 2017-03-28 | 2017-07-18 | 贵州省茶叶研究所 | 一种超微茶粉果冻及其制作方法 |
| CN107047770A (zh) * | 2017-06-22 | 2017-08-18 | 合肥本盛生物科技有限公司 | 一种豆腐柴酸奶粉及其制备方法 |
| CN110447863A (zh) * | 2019-08-08 | 2019-11-15 | 成都子之源绿能科技有限公司 | 腐婢果冻及其制备方法 |
| CN111480853A (zh) * | 2020-05-09 | 2020-08-04 | 吴清俐 | 一种豆腐柴干粉制作的凉粉生产工艺 |
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Application publication date: 20141203 |