CN104273408A - 一种莲藕芒果果冻及其制作方法 - Google Patents
一种莲藕芒果果冻及其制作方法 Download PDFInfo
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- CN104273408A CN104273408A CN201310290672.6A CN201310290672A CN104273408A CN 104273408 A CN104273408 A CN 104273408A CN 201310290672 A CN201310290672 A CN 201310290672A CN 104273408 A CN104273408 A CN 104273408A
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- mango
- lotus root
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- jelly
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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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种莲藕芒果果冻及其制作方法。其特征在于选用莲藕、芒果、鱼胶粉、木糖醇、纯牛奶,经特殊工艺调配而成,主要用于夏日消暑保健,起到止渴、健胃、美容的作用。莲藕富含维生素C,维生素B1去,维生素B2及多种矿物质,性干寒,有去暑,散瘀,开胃健脾的功效。吃藕,能起到养阴清热、润燥止渴、清心安神的作用。本发明所涉及的莲藕芒果果冻,纯天然取材,不含添加剂,营养丰富,不仅保留有莲藕的凉血散淤、补心益肾、强壮筋骨、滋阴养血、利尿通便等特点,还具有芒果的生津止渴,消暑舒神、软化血管等功效,是一种适用于儿童、孕妇、体弱多病的人群食用,名符其实的绿色健康食品。
Description
技术领域 本发明涉及一种莲藕芒果果冻及其制作方法。其特征在于选用莲藕、芒果、鱼胶粉、木糖醇、纯牛奶,经特殊工艺调配而成,主要用于夏日消暑保健,起到止渴、健胃、美容的作用。睡莲是一种实用价值很高的植物,全株皆可利用,每一个部位皆有其特殊功能,以降火气、清心、止血、去除体内多余湿气、散瘀为主要效能。以莲藕为例,莲藕富含维生素C,维生素B1去,维生素B2及多种矿物质,性干寒,有去暑,散瘀,开胃健脾的功效。吃藕,能起到养阴清热、润燥止渴、清心安神的作用。另莲藕可保持脸部光泽,有益血生肌的功效。尽管如此,除了莲花本身的观赏价值为人们熟知以外,其食用与药用价值并没有被充分开发与利用。果冻因外观晶莹剔透,色泽鲜艳,口感滑软,清甜滋润而深受人们尤其是儿童的喜爱。果冻不但外观可爱,同时也是一种低能量高膳食纤维的健康食品。目前市面上的果冻大多都含有各种添加剂,营养价值不高,甚至还有一定的毒性。本发明所涉及的莲藕芒果果冻,纯天然取材,不含添加剂,营养丰富,不仅保留有莲藕的凉血散淤、补心益肾、强壮筋骨、滋阴养血、利尿通便等特点,还具有芒果的生津止渴,消暑舒神、软化血管等功效,是一种名符其实的绿色健康食品。适用于儿童、孕妇、体弱多病的人群食用。
背景技术 果冻是一种西方甜食,呈半固体状,由食用明胶加水、糖、果汁制成。亦称啫喱,外观晶莹,色泽鲜艳,口感软滑。果冻是用增稠剂(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、酸味剂配制而成。虽然来自海藻和陆生植物,可是在提取过程中经过酸、碱、漂白等工艺处理,使其原有的维生素、无机盐等 营养成分均丧失殆尽。海藻酸钠、琼脂等属于膳食纤维类,但摄入过多会影响人体对脂肪、蛋白质的吸收,尤其是铁、锌等无机盐由于结合成不可溶性混合物,降低了人体对铁、锌等微量元素的吸收。有些果冻虽然是是“果味”果冻,但生产原料中没有果汁果肉,而是果味香精和食品色素。果冻的香味很多是人工合成香精的作用,并不是纯果香。人工合成香精,一般多由酯类和醛类化学物溶解于酒精中配制而成。例如,菠萝果冻的香味,主要是加入了以丁酸乙酯为主的人工合成香精;苹果果冻含有异戊酯;香蕉果冻含有丁酸戊酯等。果冻的鲜艳色泽,是加入人工着色剂的结果。这些人工着色剂,是以煤焦油为原料经化学合成,这些物质对人体没有什么营养价值,吃多无益,甚至还有一定的毒性。因此市场上急需一种不添加任何添加剂,能够满足人们健康饮食需求的果冻。本发明提供了一种莲藕芒果果冻的制作,该饮料既弥补了已有果冻的不足,又很好地发挥了莲藕的保健功效,具有很好的市场推广前景。
发明内容本发明的要点在于莲藕汁用淀粉酶处理,解决了因为莲藕淀粉老化而引起的后沉淀问题,所生产的莲藕产品澄清透明,具有特殊的莲藕香味,口感很好。在改善口感的同时,加入了芒果,味道独特,是一种营养丰富的天然休闲食品。
本发明的果冻配方如下(重量百分比):莲藕汁15.0-20.0;芒果汁 15.0-25.0;鱼胶粉4.0-8.0;木糖醇10.0-15.0;纯牛奶至100。
莲藕:莲藕富含淀粉、蛋白质、维生素B、维生素C、脂肪、碳水化合物及钙、磷、铁等多种矿物质。中医认为,藕是一款冬令进补的保健食品,既可食用,又可药用。生食能凉血散淤,能补心益肾,可以补五脏之虚,强壮筋骨,滋阴养血。同时还能利尿通便,帮助排泄体内的废物和毒素。
芒果:芒果具有益胃、解渴、利尿的功用,成熟的芒果在医药上可作缓污剂和利尿剂,种子则可作杀虫剂和收敛剂。 芒果果肉多汁,鲜美可口,兼有桃、杏、李和苹果等的滋味,如盛夏吃上几个,能生津止渴,消暑舒神。西双版纳地区的傣族喜欢把芒果制成芒果胶食用,其做法是把芒果煮熟去核过滤,便成为半透明琥珀色的果胶,食之清脆适口,风味别致。芒果能降低胆固醇,常食芒果有利於防治心血管疾病,有益于视力,能润泽皮肤,是女士们的美容佳果。
纯牛奶:纯牛奶的营养价值很高,牛奶中的矿物质种类也非常丰富,除了我们所熟知的钙以外,磷、铁、锌、铜、锰、钼的含量都很多。最难得的是,牛奶是人体钙的最佳来源,而且钙磷比例非常适当,利于钙的吸收。脱脂奶适合老年人、血压偏高的人群,高钙奶适合中等及严重缺钙的人、少儿、老年人、易怒、失眠者以及工作压力大的女性。牛奶帮助有效睡眠,适合高压力人群。高考生、加班人群,可睡前一杯。胃不好的人群,也可作为用餐时的辅助,与粥类同煮,既健康又营养。5.抗菌药与牛不可同时服用。服用抗菌药前后2小时内,如果饮用牛奶会降低抗菌药物的吸收速率,影响药效发挥;果汁中含有果酸,会加速抗菌药溶解,不仅降低其药效,还可能产生有害的中间产物,产生毒副作用。虽然说牛奶具有很好的养胃功效,但专家提醒,患有腹泻、脾虚症、湿症等患者在日常生活中不适合过量的饮用牛奶。
本发明的生产流程:
莲藕、芒果榨汁备用→牛奶加热→鱼胶粉、木糖醇溶解→加入莲藕、芒果汁→搅拌→分装→冷却→低温储存。
本发明产品的生产工艺:
1)莲藕制汁:鲜莲藕洗净后置于烘箱中干燥至水份含量在4%以下,将干燥后的莲藕粉碎,经水浸泡、渗漉提取后得提取液,过滤,滤液加入淀粉酶酶化后过滤;
2) 芒果榨汁:芒果清洗,去皮去核,切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取芒果汁;
3)牛奶加热到70-75度;
4)称取鱼胶粉和木糖醇,缓慢加入到牛奶中,边加边搅拌,使二者充分溶解;
5)倒入莲藕汁和芒果汁,搅拌均匀;
6) 分装,冷却,低温储藏。
本发明具有以下优点:
1)低能量高膳食纤维的健康食品;
2)制作的果冻不含任何人工香精和色素,纯天然取材,营养丰富;
3)木糖醇取代蔗糖,适合的人群更广,绿色环保;
4)生津止渴,消暑舒神、软化血管,适用于儿童、孕妇、体弱多病的人群食用。
具体实施方式 下面结合实例对本发明作进一步的详细说明:
产品总量为100kg
1. 配方(重量百分比):莲藕汁15.0-20.0;芒果汁 15.0-25.0;鱼胶粉4.0-8.0;木糖醇10.0-15.0;纯牛奶至100。
2.本发明的生产流程:莲藕、芒果榨汁备用→牛奶加热→鱼胶粉、木糖醇溶解→加入莲藕、芒果汁→搅拌→分装→冷却→低温储存。
3. 本发明产品的生产工艺:
1)莲藕制汁:鲜莲藕洗净后置于烘箱中干燥至水份含量在4%以下,将干燥后的莲藕粉碎,经水浸泡、渗漉提取后得提取液,过滤,滤液加入淀粉酶酶化后过滤;
2) 芒果榨汁 芒果清洗,去皮去核,切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取芒果汁;
3)牛奶加热到70-75度;
4)称取鱼胶粉和木糖醇,缓慢加入到牛奶中,边加边搅拌,使二者充分溶解;
5)倒入莲藕汁和芒果汁,搅拌均匀;
6) 分装,冷却,低温储藏。
Claims (3)
1.本发明涉及一种莲藕芒果果冻的制作方法,其特征在于具有如下配方(组分及其重量百分比%):
莲藕汁15.0-20.0;芒果汁 15.0-25.0;鱼胶粉4.0-8.0;木糖醇10.0-15.0;纯牛奶至100。
2.一种权利要求1所述的莲藕芒果果冻的制作方法,其特征在于具有如下的生产工艺:
莲藕、芒果榨汁备用→牛奶加热→鱼胶粉、木糖醇溶解→加入莲藕、芒果汁→搅拌→分装→冷却→低温储存。
3.一种权利要求1所述的莲藕芒果果冻的制作方法,其特征在于具有如下的制备方法:
1)莲藕制汁:鲜莲藕洗净后置于烘箱中干燥至水份含量在4%以下,将干燥后的莲藕粉碎,经水浸泡、渗漉提取后得提取液,过滤,滤液加入淀粉酶酶化后过滤;
2) 芒果榨汁 芒果清洗,去皮去核,切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取芒果汁;
3)牛奶加热到70-75度;
4)称取鱼胶粉和木糖醇,缓慢加入到牛奶中,边加边搅拌,使二者充分溶解;
5)倒入莲藕汁和芒果汁,搅拌均匀;
6) 分装,冷却,低温储藏。
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CN111184198A (zh) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | 一种莲藕菠萝果冻及其制备方法 |
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CN109007715A (zh) * | 2018-06-11 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | 一种玉米果冻及其制备方法 |
CN111184198A (zh) * | 2020-01-06 | 2020-05-22 | 河南科技学院 | 一种莲藕菠萝果冻及其制备方法 |
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