CN104256226A - 一种番红花香味保健果冻及其制备方法 - Google Patents
一种番红花香味保健果冻及其制备方法 Download PDFInfo
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- 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
Abstract
一种番红花香味保健果冻及其制备方法,由下列重量份配比的原料制成:中药浓缩液8-12份,葛根淀粉1.5-2份,蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,卡拉胶0.3-0.6份,其中,所述中药浓缩液由下述方法制备而成:酸枣核5-8份,蕲艾5-8份,黄芩2-4份,板蓝根2-4份,蜂房7-11份,玫瑰花7-11份,薄荷3-5份,番红花0.6-1.2份,本发明不仅口感好,还具有清热去火的功效,具有非常广阔的市场前景。
Description
技术领域
本发明涉及食品加工制造技术领域,具体涉及一种番红花香味保健果冻及其制备方法。
背景技术
果冻国标中规定果冻是以水、食糖和增稠剂(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、酸味剂等为原料经溶胶、调配、灌装、杀菌、冷却等工序加工而成的冻胶食品,呈半固体状,外观晶莹、色泽鲜艳、口感软滑。
果冻作为人们喜欢的休闲食品,大部分保健功能非常有限,且营养价值低,传统果冻仅仅能满足人们口感上的享受,无其他功效。
所以发明一种具有清热去火功能的休闲果冻食品将是果冻产品开发的趋势之一。
发明内容
本发明的目的是克服现有技术的不足而提供一种番红花香味保健果冻及其制备方法,制备得到的果冻不仅口感清凉,具有去火健身的功效,而且取材容易,成本低廉,具有一举多得的效果。
本发明的目的是通过如下技术方案实现的:
一种番红花香味保健果冻,其特征在于,由下列重量份配比的原料制成:中药浓缩液8-12份,葛根淀粉1.5-2份,蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,卡拉胶0.3-0.6份,其中,所述中药浓缩液由下述方法制备而成:
S1、称取下述重量份的各中药组分:酸枣核5-8份,蕲艾5-8份,黄芩2-4份,板蓝根2-4份,蜂房7-11份,玫瑰花7-11份,薄荷3-5份,番红花0.6-1.2份,分别投入超微粉碎机中粉碎至60-120目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为10-12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃-100℃煎煮0.5-1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1-2倍。
在另一较佳实施例中,一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液8-12份,葛根淀粉1.5-2份,蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,卡拉胶0.3-0.6份,刺云豆胶0.2-0.3份,刺槐豆胶0.2-0.5份,黄原胶0.2-0.5份,果胶0.2-0.6份。
一种番红花香味保健果冻的制备方法,由下述步骤组成:
S1、称取下述重量份的各中药组分:酸枣核5-8份,蕲艾5-8份,黄芩2-4份,板蓝根2-4份,蜂房7-11份,玫瑰花7-11份,薄荷3-5份,番红花0.6-1.2份,分别投入超微粉碎机中粉碎至60-120目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为10-12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃-100℃煎煮0.5-1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1-2倍;
S5、取葛根淀粉1.5-2份,刺云豆胶0.2-0.3份,刺槐豆胶0.2-0.5份,卡拉胶0.3-0.6份,黄原胶0.2-0.5份,果胶0.2-0.6份,加入步骤S4所得的中药浓缩液中,于100℃混合均匀,得到果冻混合液,备用;
S6、将步骤S5所得的果冻混合液中加入蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,不断搅拌均匀至沸腾,保持微沸状态3-8分钟,将混合液倒入模具,冷却,巴氏杀菌,包装,即制成品。
需要说明的是,本发明基于祖国传统医学,采用中药保健理论,参考现代中药药理研究,从现有中药的药物筛选和反复验证,充分发挥各组份协同作用,其中采用的中药原料的作用简介如下。
酸枣核:《本草纲目》中记载:枣仁熟用疗胆虚不得眠,烦渴虚汗之症;生用疗胆热好眠,皆足厥阴少阳药也。有镇静、催眠、镇痛、抗惊厥作用。
蕲艾:又名:大叶艾、祁艾等,属桔梗目,菊科多年生草本或略成半灌木状,因产于蕲州而得名,蕲春县“蕲春四宝”(蕲竹、蕲艾、蕲蛇、蕲龟)之一,特产中药材,中国国家地理标志产品,茎、叶均可入药。蕲艾含17种已知化合物,具有平喘、镇咳、祛痰及清炎作用,有理气血、逐寒湿、调经安胎、温经止血、清热止咳消痰等功效。主治月经不调、腹中冷痛、胎漏下血、胎动不安、宫寒不孕等症。
黄芩:抗菌、抗病毒,对多种革兰阳性菌、革兰阴性菌、致病性皮肤真菌有抑制作用,抑制流感病毒、乙型肝炎病毒。
板蓝根:对多种细菌有抑制作用,水浸液对枯草杆菌、金黄色葡萄球菌、八联球菌、大肠杆菌、伤寒杆菌、副伤寒杆菌、痢疾(志贺、弗氏)杆菌、肠炎杆菌等都有不同程度的抑制作用;丙酮浸出液也有类似作用, 且对溶血性链球菌有效(皆用琼脂小孔平板法),对流感病毒PR8 株和京科68-1株有明显抑制作用,在试管内板蓝根有杀灭钩端螺旋体的作用。
蜂房:采自蜜蜂的巢房,功效:祛风,攻毒,杀虫,止痛,抗过敏,对乙型肝炎表面抗原有灭活作用,也对金黄色葡萄球菌、绿脓杆菌、大肠杆菌、痢疾杆菌、伤寒杆菌和普通变形杆菌等都有很强的抑制力;对烟曲霉、黄曲霉、茄镰菌、明串珠菌等真菌也有抑制作用。
玫瑰花:《本草正文》记载:玫瑰花,清而不浊,和而不猛,柔肝醒胃,疏气活血,宣通窒滞而绝无辛温刚燥之弊,断推气分药之中,最有捷效而最驯良,芳香诸品,殆无其匹。
薄荷:为唇形科植物薄荷的干燥地上部分,疏散风热,清利头目,利咽透疹,疏肝行气。
番红花:具有强大的生理活性,其柱头在亚洲和欧洲作为药用,有镇静、祛痰、解痉作用,国外用作镇静、驱风剂,活血化瘀,凉血解毒,解郁安神。温毒发斑、忧郁痞闷、惊悸发狂。
本发明所涉及的设备、原料及方法,均为本行业惯常使用的设备、原料及方法。
本发明的有益效果:
本发明提供一种番红花香味保健果冻及其制备方法,制备得到的果冻不仅口感清凉,包含的中药成分,具有去火、抗菌的功效,而且取材容易,成本低廉,具有一举多得的效果。
另一方面,本发明果冻采用葛根淀粉复配刺云实胶、刺槐豆胶、卡拉胶、黄原胶等植物胶为主要凝胶原料,避免使用易出现问题的明胶等动物物质原材料,产品营养丰富,糖份含量低。
具体实施方式
实施例1:
一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液8g,葛根淀粉2g,蜂蜜3g,木糖醇1.2g,柠檬酸0.5g,卡拉胶2g,其中,所述中药浓缩液由下述方法制备而成:
S1、称取下述重量份的各中药组分:酸枣核5g,蕲艾8g,黄芩2g,板蓝根4g,蜂房7g,玫瑰花11g,薄荷3g,番红花1.2g,分别投入超微粉碎机中粉碎至60目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃煎煮1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1倍。
一种番红花香味保健果冻的制备方法,由下述步骤组成:
S1、称取下述重量份的各中药组分:酸枣核5g,蕲艾8g,黄芩2g,板蓝根4g,蜂房7g,玫瑰花11g,薄荷3g,番红花1.2g,分别投入超微粉碎机中粉碎至60目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃煎煮1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1倍;
S5、取葛根淀粉1.5g,卡拉胶2g,加入步骤S4所得的中药浓缩液中,于100℃混合均匀,得到果冻混合液,备用;
S6、将步骤S5所得的果冻混合液中加入蜂蜜3g,木糖醇1.2g,柠檬酸0.5g,不断搅拌均匀至沸腾,保持微沸状态3分钟,将混合液倒入模具,冷却,巴氏杀菌,包装,即制成品。
实施例2:
一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液12g,葛根淀粉1.5g,蜂蜜8g,木糖醇0.5g,柠檬酸1.2g,卡拉胶1.5g,其中,所述中药浓缩液由下述方法制备而成:
S1、称取下述重量份的各中药组分:酸枣核8g,蕲艾5g,黄芩4g,板蓝根2g,蜂房11g,玫瑰花7g,薄荷5g,番红花0.6g,分别投入超微粉碎机中粉碎至120目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为10:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于100℃煎煮0.5小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1.5倍。
果冻的制备方法同实施例1。
实施例3:
一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液10g,葛根淀粉1.7g,蜂蜜6g,木糖醇1g,柠檬酸1g,卡拉胶1.6g,其中,所述中药浓缩液由下述方法制备而成:
S1、称取下述重量份的各中药组分:酸枣核7g,蕲艾6g,黄芩3g,板蓝根3g,蜂房9g,玫瑰花10g,薄荷4g,番红花0.9g,分别投入超微粉碎机中粉碎至90目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为11:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于80℃煎煮0.6小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1.2倍。
果冻的制备方法同实施例1。
实施例4:
一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液11g,葛根淀粉1.8g,蜂蜜7g,木糖醇0.9g,柠檬酸1.1g,卡拉胶1.7g,刺云豆胶0.2g,刺槐豆胶0.5g,黄原胶0.2g,果胶0.6g。
其余同实施例1。
实施例5:
一种番红花香味保健果冻,由下列重量份配比的原料制成:中药浓缩液11g,葛根淀粉1.8g,蜂蜜7g,木糖醇0.9g,柠檬酸1.1g,卡拉胶1.7g,刺云豆胶0.3g,刺槐豆胶0.2g,黄原胶0.5g,果胶0.2g。
其余同实施例1。
本发明提供一种番红花香味保健果冻及其制备方法,制备得到的果冻不仅口感清凉,包含的中药成分,具有去火、抗菌的功效,而且取材容易,成本低廉,具有一举多得的效果。
另一方面,本发明果冻采用葛根淀粉复配刺云实胶、刺槐豆胶、卡拉胶、黄原胶等植物胶为主要凝胶原料,避免使用易出现问题的明胶等动物物质原材料,产品营养丰富,糖份含量低。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动,这里无需也无法对所有的实施方式予以穷举,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,仍包含在本发明的保护范围之内。
Claims (3)
1.一种番红花香味保健果冻,其特征在于,由下列重量份配比的原料制成:中药浓缩液8-12份,葛根淀粉1.5-2份,蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,卡拉胶0.3-0.6份,其中,所述中药浓缩液由下述方法制备而成:
S1、称取下述重量份的各中药组分:酸枣核5-8份,蕲艾5-8份,黄芩2-4份,板蓝根2-4份,蜂房7-11份,玫瑰花7-11份,薄荷3-5份,番红花0.6-1.2份,分别投入超微粉碎机中粉碎至60-120目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为10-12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃-100℃煎煮0.5-1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1-2倍。
2.根据权利要求1所述的一种番红花香味保健果冻,其特征在于,由下列重量份配比的原料制成:中药浓缩液8-12份,葛根淀粉1.5-2份,蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,卡拉胶0.3-0.6份,刺云豆胶0.2-0.3份,刺槐豆胶0.2-0.5份,黄原胶0.2-0.5份,果胶0.2-0.6份。
3.一种番红花香味保健果冻的制备方法,其特征在于,由下述步骤组成:
S1、称取下述重量份的各中药组分:酸枣核5-8份,蕲艾5-8份,黄芩2-4份,板蓝根2-4份,蜂房7-11份,玫瑰花7-11份,薄荷3-5份,番红花0.6-1.2份,分别投入超微粉碎机中粉碎至60-120目的粉末,混合均匀,备用;
S2、将去离子水加入上述备用的中药粉末中,去离子水的加入量与中药粉末总重量比为10-12:1,搅拌分散调匀,备用;
S3、上述备用的中药混合物于70℃-100℃煎煮0.5-1小时,熬制成中药原液;
S4、将熬制成中药原液过滤,加热浓缩,即得到中药浓缩液,其中,所述中药浓缩液重量为中药粉末总重量的1-2倍;
S5、取葛根淀粉1.5-2份,刺云豆胶0.2-0.3份,刺槐豆胶0.2-0.5份,卡拉胶0.3-0.6份,黄原胶0.2-0.5份,果胶0.2-0.6份,加入步骤S4所得的中药浓缩液中,于100℃混合均匀,得到果冻混合液,备用;
S6、将步骤S5所得的果冻混合液中加入蜂蜜3-8份,木糖醇0.5-1.2份,柠檬酸0.5-1.2份,不断搅拌均匀至沸腾,保持微沸状态3-8分钟,将混合液倒入模具,冷却,巴氏杀菌,包装,即制成品。
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