CN104381764A - 一种无糖果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种无糖果冻及其制备方法，所述无糖果冻的原料成分的重量配比为：竹荪80～100份、莲子3～4份、枸杞子2～3份、杏仁3～5份、卡拉胶20～30份、魔芋胶30～40份、果冻粉5～10份、低聚果糖20～30份、柠檬酸2～3份、山梨酸钾1～3份、乳酸钙1～2份、维生素C 0.1～0.5份，经过浸泡、提取、溶解、搅拌制得。本发明能制作出营养丰富且具有保健功能的无糖果冻，更有利于人体健康。
Description
技术领域
本发明属于饮料领域，涉及一种无糖果冻及其制备方法。
背景技术
果冻是一种时尚的休闲食品，它以爽口、滑嫩、清甜而深受人们喜爱。果冻有助于胃肠道蠕动，缓解胃肠道疾病，促进营养吸收。普通的果冻是用水果的汁、糖和果冻粉加工制成的胶体食品，具有外观晶莹、色泽鲜艳、口感软滑、食用方便等特点，是一种低热量高膳食纤维的健康食品，深受人们尤其是儿童的喜爱。目前中国的果冻大多定位在普通的儿童食品，作为儿童的零食，技术含量低，营养成分及功能单一，属低档食品，其推广价值受到较大的制约。
发明内容
针对上述问题，本发明所要解决的技术问题是提供一种果冻的制作方法，采用这种制作方法可制作出营养丰富且具有保健功能的无糖果冻。
为实现上述目的，本发明提供如下技术方案：
一种无糖果冻，原料成分的重量配比如下：竹荪80～100份、莲子3～4份、枸杞子2～3份、杏仁3～5份、卡拉胶20～30份、魔芋胶30～40份、果冻粉5～10份、低聚果糖20～30份、柠檬酸2～3份、山梨酸钾1～3份、乳酸钙1～2份、维生素C 0.1～0.5份。
进一步，所述无糖果冻，按照质量份数包括如下配方成分：
竹荪80份、莲子3份、枸杞子2份、杏仁3份、卡拉胶20份、魔芋胶30份、果冻粉5份、低聚果糖20份、柠檬酸2份、山梨酸钾1份、乳酸钙1份、维生素C 0.1份。
进一步，所述无糖果冻，按照质量份数包括如下配方成分：
竹荪100份、莲子4份、枸杞子3份、杏仁5份、卡拉胶30份、魔芋胶40份、果冻粉10份、低聚果糖30份、柠檬酸3份、山梨酸钾3份、乳酸钙2份、维生素C0.5份。
进一步，所述无糖果冻，按照质量份数包括如下配方成分：
竹荪90份、莲子3.5份、枸杞子2.5份、杏仁4份、卡拉胶25份、魔芋胶35份、果冻粉7份、低聚果糖25份、柠檬酸2.5份、山梨酸钾2份、乳酸钙1.5份、维生素C 0.3份。
本发明还提供无糖果冻的制备方法：制备方法步骤如下：
(1)将竹荪分加入90℃～100℃的热水浸提，浸提15～20分钟，纱布过滤，得到滤液；
(2)将(1)所述的滤液加入低聚果糖、柠檬酸、山梨酸钾、乳酸钙、维生素C并完全溶解，加热沸腾30分钟灭菌，并加水补足挥发的液体，得到料液；
(3)将(2)所述的料液，温度上升至98～100℃时加入莲子、枸杞子、杏仁，保持20～30分钟，再边搅拌边加入卡拉胶、魔芋胶、果冻粉得到果冻半成品；
(4)将(3)所述果冻半成品，放入温度为85－90℃的热水中浸泡10－30分钟，然后从热水中取出并冷却定型，再紫外线灭菌，即得所述无糖果冻。
本发明有益效果：
(1)工艺简单，口感好；
(2)营养丰富，具有保健功能，有利于人体健康。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明的一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例一：
一种无糖果冻，原料成分的重量配比如下：竹荪80～100份、莲子3～4份、枸杞子2～3份、杏仁3～5份、卡拉胶20～30份、魔芋胶30～40份、果冻粉5～10份、低聚果糖20～30份、柠檬酸2～3份、山梨酸钾1～3份、乳酸钙1～2份、维生素C 0.1～0.5份。
实施例二：
一种无糖果冻，按照质量份数包括如下配方成分：
竹荪80份、莲子3份、枸杞子2份、杏仁3份、卡拉胶20份、魔芋胶30份、果冻粉5份、低聚果糖20份、柠檬酸2份、山梨酸钾1份、乳酸钙1份、维生素C 0.1份；
或竹荪100份、莲子4份、枸杞子3份、杏仁5份、卡拉胶30份、魔芋胶40份、果冻粉10份、低聚果糖30份、柠檬酸3份、山梨酸钾3份、乳酸钙2份、维生素C0.5份；
或竹荪90份、莲子3.5份、枸杞子2.5份、杏仁4份、卡拉胶25份、魔芋胶35份、果冻粉7份、低聚果糖25份、柠檬酸2.5份、山梨酸钾2份、乳酸钙1.5份、维生素C 0.3份。
实施例三
一种无糖果冻，按照质量份数包括如下配方成分：竹荪80～100份、莲子3～4份、枸杞子2～3份、杏仁3～5份、卡拉胶20～30份、魔芋胶30～40份、果冻粉5～10份、低聚果糖20～30份、柠檬酸2～3份、山梨酸钾1～3份、乳酸钙1～2份、维生素C 0.1～0.5份。
其制备方法步骤为：
(1)将竹荪分加入90℃～100℃的热水浸提，浸提15～20分钟，纱布过滤，得到滤液；
(2)将(1)所述的滤液加入低聚果糖、柠檬酸、山梨酸钾、乳酸钙、维生素C并完全溶解，加热沸腾30分钟灭菌，并加水补足挥发的液体，得到料液；
(3)将(2)所述的料液，温度上升至98～100℃时加入莲子、枸杞子、杏仁，保持20～30分钟，再边搅拌边加入卡拉胶、魔芋胶、果冻粉得到果冻半成品；
(4)将(3)所述果冻半成品，放入温度为85－90℃的热水中浸泡10－30分钟，然后从热水中取出并冷却定型，再紫外线灭菌，即得所述无糖果冻。
此外，应当理解，虽然本说明书按照实施方式加以描述，但并非每个实施方式仅包含一个独立的技术方案，说明书的这种叙述方式仅仅是为清楚起见，本领域技术人员应当将说明书作为一个整体，各实施例中的技术方案也可以经适当组合，形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种无糖果冻，其特征在于：所述无糖果冻的原料成分的重量配比包括：竹荪80～100份、莲子3～4份、枸杞子2～3份、杏仁3～5份、卡拉胶20～30份、魔芋胶30～40份、果冻粉5～10份、低聚果糖20～30份、柠檬酸2～3份、山梨酸钾1～3份、乳酸钙1～2份、维生素C 0.1～0.5份。
2.根据权利要求1所述的一种无糖果冻，其特征在于：所述无糖果冻的原料成分的重量配比为：竹荪80份、莲子3份、枸杞子2份、杏仁3份、卡拉胶20份、魔芋胶30份、果冻粉5份、低聚果糖20份、柠檬酸2份、山梨酸钾1份、乳酸钙1份、维生素C 0.1份。
3.根据权利要求1所述的一种无糖果冻，其特征在于：所述无糖果冻的原料成分的重量配比为：竹荪100份、莲子4份、枸杞子3份、杏仁5份、卡拉胶30份、魔芋胶40份、果冻粉10份、低聚果糖30份、柠檬酸3份、山梨酸钾3份、乳酸钙2份、维生素C0.5份。
4.根据权利要求1所述的一种无糖果冻，其特征在于：所述无糖果冻的原料成分的重量配比为：竹荪90份、莲子3.5份、枸杞子2.5份、杏仁4份、卡拉胶25份、魔芋胶35份、果冻粉7份、低聚果糖25份、柠檬酸2.5份、山梨酸钾2份、乳酸钙1.5份、维生素C 0.3份。
5.一种制备权利要求1所述的无糖果冻的方法，其特征在于：制备方法如下：
(1)将竹荪分加入90℃～100℃的热水浸提，浸提15～20分钟，纱布过滤，得到滤液；
(2)将(1)所述的滤液加入低聚果糖、柠檬酸、山梨酸钾、乳酸钙、维生素C并完全溶解，加热沸腾30分钟灭菌，并加水补足挥发的液体，得到料液；
(3)将(2)所述的料液，温度上升至98～100℃时加入莲子、枸杞子、杏仁，保持20～30分钟，再边搅拌边加入卡拉胶、魔芋胶、果冻粉得到果冻半成品；
(4)将(3)所述果冻半成品，放入温度为85－90℃的热水中浸泡10－30分钟，然后从热水中取出并冷却定型，再紫外线灭菌，即得所述无糖果冻。
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