CN104397512A - 一种保健果冻的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种保健果冻的制作方法，通过选取鸡冠花、薄荷、金银花为原料，采用药包煎煮获得的提取液与溶胶混合调配而成。该方法制成的果冻不仅味美爽口，可增强儿童免疫力，而且生产成本低、适于产业化生产。
Description
技术领域
本发明涉及一种保健果冻制作方法。
背景技术
果冻是倍受人们尤其是少年儿童喜爱的食品。市场销售的果冻主要为果冻胶和甜味剂调制而成，其营养价值不高。鸡蛋花（Plumeria rubra L. cv. Acutifolia），别名缅栀子、蛋黄花、印度素馨、大季花，夹竹桃科、鸡蛋花属落叶灌木或小乔木。《全国中草药汇编》中记载鸡冠花性味： 甘，凉。具有清热解毒，利湿，止咳。用于预防中暑，肠炎，细菌性痢疾，消化不良，小儿疳积，传染性肝炎，支气管炎等功能。但是由于传统中药存在的口感不佳，不宜携带，食用不方便，不适应现代儿童的口味等缺点。随着人们生活水平的提高，人们更渴望能买到具有各种保健功能的药食两用的果冻，但目前市场上对鸡冠花果冻产品未见报道。
发明内容
本发明的目的是在提供本发明的目的是针对上述存在的问题提供一种保健果冻及其制备方法，该方法制成的果冻不仅味美爽口，可增强儿童免疫力，而且生产成本低、适于产业化生产。
本发明是通过如下技术方案实现的：
一种保健果冻的制作方法，其特征在于采用一定质量份鸡冠花、薄荷、金银花为原料，通过煎煮获得的提取液与溶胶混合调配成的一种保健果冻，通过以下方法制得：
(a)中药提取液的制备:将中药鸡冠花、金银花、薄荷浸泡沥水后分扎成药包a, 药包b,药包c;将药包a,药包b和药包b,同时加入药包总质量2.5-3倍水中煎煮60-70分钟,而后提起药包,得提取液a; 再将药包a、b,c中的鸡冠花、薄荷、金银花用打浆机碎解成糜,用混合物质量3-3.5倍水稀释后过60目网筛去过滤，得到滤液b;
(b)溶胶的制备：将黄原胶、琼脂、卡拉胶、木糖醇按比例混合均匀后，加入溶胶重3-5倍的纯净水，搅拌30-35min使之充分溶胀，将溶胀好的凝胶边搅拌边加热至90-100℃，时间为10-15min，按溶胶质量的2.5-3倍加入蔗糖，时间为25-35min，用80-100目滤布过滤；
(c)调配：将溶胶和提取液a、滤液b混合均匀后，边搅拌边加热至75-80℃加入混合物质量百分比为0.5%-1%柠檬酸钾进行调配，然后边搅拌边加热40-45min后，灌装进果冻杯中，密封；
(d)灭菌：采用巴氏杀菌法灭菌，温度83-87℃，时间30-50s。杀菌后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻盒外表的水分，温度为50-60℃，即制得保健果冻。
发明中，原料包含以下组份：鸡冠花10-12组份、薄荷8-10组份、金银花2-3组份、黄原胶40-55组份、卡拉胶25-30组份、琼脂15-25组份、木糖醇3-5组份。
具体实施方式
实施例：
(1)中药提取液的制备:取1kg鸡冠花、0.8kg,0.3kg金银花薄荷浸泡沥水后分扎成药包a, 药包a, 药包b,药包c;将药包a,药包b和药包c同时加入6kg水煎煮70分钟,而后提起药包,得提取液a; 再将药包a、b,c中的鸡冠花、薄荷、金银花用打浆机碎解成糜,用5kg水稀释后过60目网筛去过滤，得到滤液b;
(2)溶胶的制备：将4kg黄原胶、1.5kg琼脂，2.5kg卡拉胶，0.3kg木糖醇按比例混合均匀后，加入20kg的纯净水，搅拌30分钟使之充分溶胀，将溶胀好的凝胶边搅拌边加热至100℃，时间为10分钟，加入50kg蔗糖，时间为25min，用80目滤布过滤；
(3)调配：将溶胶和提取液a、滤液b混合均匀后，边搅拌边加热至80℃加入混合物质量百分比为0.5%柠檬酸钾进行调配，然后边搅拌边加热45min后，灌装进果冻杯中，密封；
(4)灭菌：采用巴氏杀菌法灭菌，温度87℃，时间50s。杀菌后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻盒外表的水分，温度为60℃，即制得保健果冻。
Claims (2)
1.一种保健果冻的制作方法，其特征在于采用一定质量份鸡冠花、薄荷、金银花为原料，通过煎煮获得的提取液与溶胶混合调配成的一种保健果冻，通过以下方法制得：
(a)中药提取液的制备:将中药鸡冠花、金银花、薄荷浸泡沥水后分扎成药包a, 药包b,药包c;将药包a,药包b和药包b,同时加入药包总质量2.5-3倍水中煎煮60-70分钟,而后提起药包,得提取液a; 再将药包a、b,c中的鸡冠花、薄荷、金银花用打浆机碎解成糜,用混合物质量3-3.5倍水稀释后过60目网筛去过滤，得到滤液b;
(b)溶胶的制备：将黄原胶、琼脂、卡拉胶、木糖醇按比例混合均匀后，加入溶胶重3-5倍的纯净水，搅拌30-35min使之充分溶胀，将溶胀好的凝胶边搅拌边加热至90-100℃，时间为10-15min，按溶胶质量的2.5-3倍加入蔗糖，时间为25-35min，用80-100目滤布过滤；
(c)调配：将溶胶和提取液a、滤液b混合均匀后，边搅拌边加热至75-80℃加入混合物质量百分比为0.5%-1%柠檬酸钾进行调配，然后边搅拌边加热40-45min后，灌装进果冻杯中，密封；
(d)灭菌：采用巴氏杀菌法灭菌；后用冷水喷淋法冷却至35℃以下，用吹风机蒸发果冻杯外表的水分，即制得保健果冻。
2.根据权利要求1所述一种保健果冻的制作方法，其特征在于，原料包括以下组分: 鸡冠花10-12重量份、薄荷8-10重量份、金银花2-3重量份、黄原胶40-55重量份、卡拉胶25-30重量份、琼脂15-25重量份、木糖醇3-5重量份。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380199A (zh) * | 2015-10-19 | 2016-03-09 | 湖南农业大学 | 一种凉粉籽胶风味食品及加工方法 |
| CN106820025A (zh) * | 2017-02-15 | 2017-06-13 | 沈阳师范大学 | 一种薜荔籽果冻及其制备方法 |
| CN109007714A (zh) * | 2018-06-07 | 2018-12-18 | 广东方制药有限公司 | 一种薄荷风味果冻及其制备方法 |
| CN109329832A (zh) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | 一种保健果冻及其制备方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105380199A (zh) * | 2015-10-19 | 2016-03-09 | 湖南农业大学 | 一种凉粉籽胶风味食品及加工方法 |
| CN106820025A (zh) * | 2017-02-15 | 2017-06-13 | 沈阳师范大学 | 一种薜荔籽果冻及其制备方法 |
| CN109007714A (zh) * | 2018-06-07 | 2018-12-18 | 广东方制药有限公司 | 一种薄荷风味果冻及其制备方法 |
| CN109329832A (zh) * | 2018-11-01 | 2019-02-15 | 辽宁中医药大学 | 一种保健果冻及其制备方法 |
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