CN104286617A - 包心果冻及其加工方法 - Google Patents
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Abstract
本发明涉及包心果冻及其加工方法，所述包心果冻包括两层，外层的果冻层和内层的包心层。外层的果冻层是果冻粉中添加甜味糖和果蔬汁和/或酒酿，并用水调节浓度，用酸调节pH，加热浓缩，然后杀菌并冷却成粘稠态果冻液。内层包心是将水果汁、豆汁或其乳酸菌发酵液、或液体奶，冷冻而成。该包心果冻的制作方法是将粘稠态的果冻液淋在包心上，继续降温使外层果冻凝固。本发明突破传统果冻加工方法，采取在传统果冻内部包心的方法，使得口感较传统果冻更丰富。包心在冷冻状态下为固态，室温下为液态，而外层果冻在室温下为固态。食用时具有非常好的吸入效果。
Description
技术领域
本发明属于食品加工领域，具体来说，涉及包心果冻及其加工方法。
背景技术
果冻一般用增稠剂如海藻酸钠、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。虽然增稠剂来自海藻和陆生植物，但是在提取过程中经过酸、碱、漂白等工艺处理，其原有维生素、无机盐等营养成分均丧失殆尽。申请号为CN103181506A的专利申请公布了一种全植物源性果冻的制备方法，这种方法过于复杂，不适合商业生产。CN103250928A的专利申请公布了一种可以促进肠道益生菌生长的果冻及其制备方法，是一种新的果冻产品，但是营养不够全面。
发明内容
本发明的第一个目的是提供一种包心果冻，该包心果冻口感爽滑，营养丰富。
本发明为实现上述发明目的，采用的技术方案是：所述包心果冻包括两层，外层的果冻层和内层的包心层。
外层的果冻层是果冻粉中添加甜味糖和果蔬汁和/或酒酿，并用水调节浓度，用酸调节pH，加热浓缩，然后杀菌并冷却成粘稠态果冻液。
果冻粉、甜味糖、果蔬汁、酒酿的比例分别为0.8～3%、3～5%、20～80%、10～30%。
上述果冻粉也可以用卡拉胶、魔芋胶、果胶中的一种或其组合替代。卡拉胶、魔芋胶或果胶的总质量为0.5～1.5%。
内层包心是将水果汁、豆汁或其乳酸菌发酵液、或液体奶，冷冻而成。
该包心果冻的制作方法是将粘稠态的果冻液淋在包心上，继续降温使外层果冻凝固。
本发明的第二个目的是提供一种果冻的制备方法。
本发明为实现上述发明目的，采用的技术方案是：所述包心果冻的制备方法，包括以下步骤：
（1）果冻粉、甜味糖、果蔬汁和水混合成混合液，其中果冻粉、甜味糖、果蔬汁的质量百分比分别为0.8～3%、3～5%、20～80%；
（2）调节混合液的pH至3～5，加热浓缩，杀菌并冷却成粘稠态果冻液；
（3）水果汁和/或豆汁或其乳酸菌发酵液和/或液体奶冷冻成块，即为包心；
（4）将步骤（2）的粘稠态果冻液淋在包心上，并继续降温使果冻液凝固。
混合液中也可以加入10～30%酒酿。
其中果冻粉可以用卡拉胶、魔芋胶、果胶的一种或者它们的组合进行替代，添加量为0.5～1.5%。
甜味糖优选乳糖、蔗糖、果糖、白砂糖等单糖或二糖。
本发明的优点是：本发明突破传统果冻加工方法，采取在传统果冻内部包心的方法，使得口感较传统果冻更丰富。包心在冷冻状态下为固态，室温下为液态，而外层果冻在室温下为固态。食用时具有非常好的吸入效果。
传统果冻的主要成分一般是可食用胶，可食用胶主要是多糖物质，其它营养素非常少，包心可以增加果冻的营养功能。
具体实施方式
下面结合具体实施方式详细说明本发明。
实施例一
包心果冻的制作方法如下：
1）0.8g果冻粉中加入3g白砂糖和80g葡萄汁，再加入16.2g水，混匀成混和液，过滤；
2）用柠檬酸调节pH值到3，加热浓缩，然后杀菌并冷却至粘稠态果冻液；
3）鲜牛奶冷冻成块；
4）取小块鲜牛奶块，然后将粘稠态果冻液淋到该牛奶块上，继续冷却至果冻液凝固。
实施例二
包心果冻的制作方法如下：
1）3g果冻粉中加入5g白砂糖、20g山楂汁、30g酒酿，再加入42g水，混匀成混和液，过滤；
2）用柠檬酸调节pH值到5，加热浓缩，然后杀菌并冷却至粘稠态果冻液；
3）草莓汁冷冻成块；
4）取小块鲜草莓汁块，然后将粘稠态果冻液淋到该草莓汁块上，继续冷却至果冻液凝固。
实施例三
包心果冻的制作方法如下：
1）0.5g魔芋胶中加入3g果糖、80g绿茶汁、10g酒酿，再加入6.5g水，混匀成混和液，过滤；
2）用柠檬酸调节pH值到4，加热浓缩，然后杀菌并冷却至粘稠态果冻液；
3）豆浆和鲜奶按8∶2混合成豆浆牛奶混合液，接种1%乳酸菌，37℃发酵到豆浆牛奶混合液成絮凝态，冷冻成块成为包心；
4）取上述包心小块，然后将粘稠态果冻液淋到包心上，继续冷却至果冻液凝固。
实施例四
包心果冻的制作方法如下：
1）0.7g魔芋胶、0.5g卡拉胶和0.3g果胶中加入3g蔗糖、50g葡萄汁、20g酒酿，再加入25.5g水，混匀成混和液，过滤；
2）用柠檬酸调节pH值到4，加热浓缩，然后杀菌并冷却至粘稠态果冻液；
3）生菜汁中加3%白砂糖，冷冻成块成为包心；
4）取上述包心小块，然后将粘稠态果冻液淋到该生菜汁块上，继续冷却至果冻液凝固。
Claims (8)
1.一种包心果冻，其特征是：包括内层和外层，所述外层为果冻层，所述内层为包心层。
2.根据权利要求1所述的包心果冻，其特征是：所述果冻层是果冻粉中添加甜味糖、果蔬汁和/或酒酿，调节pH至3～5，煮沸、杀菌并冷却呈粘稠态果冻液。
3.根据权利要求1或2所述的包心果冻，其特征是：所述果冻粉、甜味糖、果蔬汁、酒酿的质量百分比分别为0.8～3%、3～5%、20～80%、10～30%。
4.根据权利要求1所述的包心果冻，其特征是：所述果冻粉用卡拉胶、魔芋胶、果胶中的一种或其组合替代，且卡拉胶、魔芋胶或果胶的总质量比为0.5～1.5%。
5.根据权利要求1所述的包心果冻，其特征是：所述包心是将果蔬汁、豆汁或其乳酸菌发酵液、或液体奶冷冻成块。
6.一种包心果冻的制备方法，包括以下步骤：
（1）果冻粉、甜味糖、果蔬汁和水混合成混合液，其中果冻粉、甜味糖、果蔬汁的质量百分比分别为0.8～3%、3～5%、20～80%；
（2）调节混合液的pH至3～5，煮沸、杀菌并冷却成粘稠态果冻液；
（3）果蔬汁和/或豆汁或其乳酸菌发酵液和/或液体奶冷冻成块，即为包心；
（4）将步骤（2）的粘稠态果冻液淋在包心上，并继续降温使果冻液凝固。
7.根据权利要求6所述的包心果冻的制备方法，其特征是：所述混合液中加入酒酿，使其质量百分比为10～30%。
8.根据权利要求6或7所述的包心果冻，其特征是：所述果冻粉用卡拉胶、魔芋胶、果胶的一种或其组合替代，其总质量百分比为0.5～1.5%。
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