CN104413325A - 一种莲藕菠萝蜜果冻 - Google Patents
一种莲藕菠萝蜜果冻 Download PDFInfo
- Publication number
- CN104413325A CN104413325A CN201310378227.5A CN201310378227A CN104413325A CN 104413325 A CN104413325 A CN 104413325A CN 201310378227 A CN201310378227 A CN 201310378227A CN 104413325 A CN104413325 A CN 104413325A
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- CN
- China
- Prior art keywords
- jelly
- lotus rhizome
- juice
- jackfruit
- xylitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种莲藕菠萝蜜果冻。其特征在于选用莲藕、菠萝蜜、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食品,起到生津止渴、补中益气的作用。技术属于软饮料食品领域。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)有生津止渴,消暑舒神、软化血管,止渴除烦,补中益气等多种功效。
Description
技术领域 本发明涉及一种莲藕菠萝蜜果冻。其特征在于选用莲藕、菠萝蜜、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食品,起到生津止渴、补中益气的作用。技术属于软饮料食品领域。
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。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。菠萝蜜是世界著名的热带水果,有“热带水果皇后”之称,其富含多种人体所需的营养物质,包括糖、蛋白质、维生素A和维生素C,除此以外广东医学院研究表明,菠萝蜜中含有特别高的钙、镁元素,还有锌、铁、钠等有益元素,相对其它水果中的铅、镉、砷等有害元素含量很低,且有止渴除烦,补中益气的功效,对人体多有好处。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。本发明提供了一种莲藕菠萝蜜果冻的制作,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,加入了菠萝蜜,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、菠萝蜜汁 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。
菠萝蜜:菠萝蜜其富含多种人体所需的营养物质,包括糖、蛋白质、维生素A和维生素C,除此以外广东医学院研究表明,菠萝蜜中含有特别高的钙、镁元素,还有锌、铁、钠等有益元素,相对其它水果中的铅、镉、砷等有害元素含量很低,且有止渴除烦,补中益气的功效,对人体多有好处。在医药中常用于治疗慢性肠炎,外用可治外伤出血,溃疡。
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、菠萝蜜榨汁备用→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) 菠萝蜜榨汁:菠萝蜜去皮、种子,将其切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取菠萝蜜汁;
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)倒入莲藕汁和菠萝蜜汁,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)有生津止渴,消暑舒神、软化血管,止渴除烦,补中益气等多种功效。
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:
以产品总量100kg为例
1. 配方(重量百分比):莲藕汁15.0-20.0、菠萝蜜汁 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、菠萝蜜汁备用→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) 菠萝蜜榨汁:菠萝蜜去皮、种子,将其切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取菠萝蜜汁;
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)倒入莲藕汁和菠萝蜜汁,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菠萝蜜果冻,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、菠萝蜜汁 15.0-25.0、鱼胶粉4.0-8.0、木糖醇10.0-15.0、纯牛奶至100。
2.根据权利要求1所述的一种莲藕菠萝蜜果冻,其特征在于具有如下的生产工艺:
莲藕、菠萝蜜汁备用→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. 根据权利要求1所述的一种莲藕菠萝蜜果冻,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) 菠萝蜜榨汁:菠萝蜜去皮、种子,将其切块,打浆,打浆时加4倍体积的矿泉水,采用果胶酶酶解法提取菠萝蜜汁;
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)倒入莲藕汁和菠萝蜜汁,搅拌均匀;
6) 分装,冷却,低温储藏。
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