CN105379929A - 一种木瓜解酒顺气金针菇软糖及其制备方法 - Google Patents
一种木瓜解酒顺气金针菇软糖及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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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- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种木瓜解酒顺气金针菇软糖及其制备方法,是由下列重量份原料制成:杏仁粉5-6、木瓜2-3、紫色包心菜汁2-3、熟鸡蛋黄6-7、五味子1-2、桔梗1-2、莲子芯1-2、金针菇200-210、砂糖30-40、饴糖20-30、适量的食盐液、氯化钙、柠檬酸、柠檬酸钠、卡拉胶、魔芋胶和水。本发明将木瓜打成浆,再与紫色包心菜汁和杏仁粉混合成糊状,木瓜具有很好的解酒顺气的功效,与包心菜汁和杏仁粉混合搭配,口味独特,营养丰富多样,漂烫过后进行变温烘干,金针菇营养损失较小,色泽、复水性和营养保持较好;糖块的变温干燥,使制得的软糖酸甜爽口,质地均匀,菇香风味浓郁,咀嚼性良好。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种木瓜解酒顺气金针菇软糖及其制备方法。
背景技术
金针菇又名朴菇、构菌、毛柄金线菌,是一种朵形较小的伞菌,其子实体细长呈金黄色或黄褐色极似金针菜,故又通称为金针菇。金针菇大多在秋末,冬春寒冷季节里生长亦有“冬菇”之称。金针菇营养丰富,味道鲜美,具有多种食疗保健功能。它含人体必需氨基酸成分较全面,其中赖氨酸和精氨酸含量尤为丰富,且含锌量较高,对增强儿童的智力发育有良好的作用,被称为“增智菇”。金针菇中含有一种叫“朴菇素”的物质,有增强机体对癌细胞的抗御能力,常食用金针菇能够降胆固醇,预防肝脏疾病和肠胃道溃疡,增强机体正气,有防病健身的作用;食用金针菇能够抑制血脂升高,降低胆固醇,防治心脑血管疾病;食用金针菇还具有抵抗疲劳,抗菌消炎、清除重金属盐类物质及抗肿瘤的作用。鲜金针菇富含B族维生素、维生素C、碳水化合物、矿物质、胡萝卜素、多种氨基酸、植物血凝素、多糖、牛磺酸、香菇嘌呤、麦冬甾醇、细胞溶解毒素、冬菇细胞毒素等。金针菇内所含的一种物质具有很好的抗癌作用。金针菇既是一种美味食品,又是较好的保健食品,金针菇的国内外市场日益广阔。目前金针菇制品越来越多,金针菇软糖就是一种,现有的金针菇软糖口味单一,不具有保健作用,由于金针菇内含有秋水仙碱,秋水仙碱进入体内会氧化成二秋水仙碱,二秋水仙碱对胃有刺激性,容易造成恶心、呕吐等症状,另外金针菇内含有嗜酸菌太多,会导致有酸味,另外,金针菇容易褐变,影响食品的成色和口味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种木瓜解酒顺气金针菇软糖及其制备方法。
本发明是通过以下技术方案实现的:
一种木瓜解酒顺气金针菇软糖,是由下列重量份原料制成:杏仁粉5-6、木瓜2-3、紫色包心菜汁2-3、熟鸡蛋黄6-7、五味子1-2、桔梗1-2、莲子芯1-2、金针菇200-210、砂糖30-40、饴糖20-30、适量的食盐液、氯化钙、柠檬酸、柠檬酸钠、卡拉胶、魔芋胶和水。
所述的一种木瓜解酒顺气金针菇软糖的制备方法,包括以下步骤:(1)将五味子、桔梗、莲子芯混合加入20-25倍的水熬煮20-30分钟,过滤得药液;
(2)将木瓜打成浆,再与紫色包心菜汁和杏仁粉混合成糊状,将熟鸡蛋黄放在糊中,将沾满糊状物的鸡蛋黄放到烤箱内烤3-4分钟,再磨成粉;
(3)将金针菇去根并清洗干净,放到冷水中浸泡2-2.5小时后捞出,浸泡时持续通入高浓度的二氧化碳,并且每隔30分钟换一次冷水,将0.2%食盐液加0.1%氯化钙制成混合浸泡液,将经过冷水浸泡的金针菇放到混合浸泡液中浸泡25-30分钟后捞出沥干,再将金针菇放到90℃热水中并加入0.5%的柠檬酸漂烫50-60s,捞出后冷却,冷却后再将金针菇放到烘箱内烘干,烘干过程为:开始温度为35℃,每隔一小时升高5℃,当温度升高到60℃后,保持一个小时,再以每小时下降5℃进行烘干,温度下降到45℃后,持续烘干至金针菇衡重时取出,将烘干的金针菇进行粉碎至80目,得金针菇粉;
(4)将(3)中金针菇粉与(1)(2)中所得物混合,再加入50%的水,加热煮沸持续3-4分钟,再打成浆,得混合原料;将0.7%的卡拉胶加入20-22倍的水,加热至80℃,至溶胶状态,得卡拉胶溶胶;将砂糖和0.7%的魔芋胶混合,再加入3/5砂糖质量的水,加热溶胶后,加入饴糖,开始熬至温度到110℃,再加入上述的混合原料、0.5%柠檬酸和2/5柠檬酸的柠檬酸钠,温度保持在60-70℃之间熬至水分含量在40%时,加入卡拉胶溶胶,再搅拌均匀,得糖膏;
(5)将糖膏倒入软糖模盘,冷却凝结成糖块,将糖块放入干燥机内干燥,干燥过程为:先在65℃条件下干燥3-3.5小时,再将温度降至40℃干燥7-8小时,干燥完成后,冷却,得金针菇软糖。
本发明的优点是:本发明将木瓜打成浆,再与紫色包心菜汁和杏仁粉混合成糊状,木瓜具有很好的解酒顺气的功效,与包心菜汁和杏仁粉混合搭配,口味独特,营养丰富多样,将金针菇放到冷水中浸泡,浸泡时持续通入高浓度的二氧化碳,并且每隔30分钟换一次冷水,由于秋水仙碱可溶于水,冷水浸泡可以去掉金针菇内的秋水仙碱,通入二氧化碳防止金针菇在浸泡的过程中被氧化;用食盐和氯化钙混合液浸泡,可有效的对金针菇进行保鲜,提升口感;漂烫过后进行变温烘干,金针菇营养损失较小,色泽、复水性和营养保持较好,且成本低;糖块的变温干燥,使制得的软糖酸甜爽口,质地均匀,菇香风味浓郁,咀嚼性良好。
具体实施方式
一种木瓜解酒顺气金针菇软糖,是由下列重量份原料制成:杏仁粉5、木瓜2、紫色包心菜汁2、熟鸡蛋黄6、五味子1、桔梗1、莲子芯1、金针菇200、砂糖30、饴糖20、适量的食盐液、氯化钙、柠檬酸、柠檬酸钠、卡拉胶、魔芋胶和水。
所述的一种木瓜解酒顺气金针菇软糖的制备方法,包括以下步骤:(1)将五味子、桔梗、莲子芯混合加入20倍的水熬煮20分钟,过滤得药液;
(2)将木瓜打成浆,再与紫色包心菜汁和杏仁粉混合成糊状,将熟鸡蛋黄放在糊中,将沾满糊状物的鸡蛋黄放到烤箱内烤3分钟,再磨成粉;
(3)将金针菇去根并清洗干净,放到冷水中浸泡2小时后捞出,浸泡时持续通入高浓度的二氧化碳,并且每隔30分钟换一次冷水,将0.2%食盐液加0.1%氯化钙制成混合浸泡液,将经过冷水浸泡的金针菇放到混合浸泡液中浸泡25分钟后捞出沥干,再将金针菇放到90℃热水中并加入0.5%的柠檬酸漂烫50s,捞出后冷却,冷却后再将金针菇放到烘箱内烘干,烘干过程为:开始温度为35℃,每隔一小时升高5℃,当温度升高到60℃后,保持一个小时,再以每小时下降5℃进行烘干,温度下降到45℃后,持续烘干至金针菇衡重时取出,将烘干的金针菇进行粉碎至80目,得金针菇粉;
(4)将(3)中金针菇粉与(1)(2)中所得物混合,再加入50%的水,加热煮沸持续3分钟,再打成浆,得混合原料;将0.7%的卡拉胶加入20倍的水,加热至80℃,至溶胶状态,得卡拉胶溶胶;将砂糖和0.7%的魔芋胶混合,再加入3/5砂糖质量的水,加热溶胶后,加入饴糖,开始熬至温度到110℃,再加入上述的混合原料、0.5%柠檬酸和2/5柠檬酸的柠檬酸钠,温度保持在60℃之间熬至水分含量在40%时,加入卡拉胶溶胶,再搅拌均匀,得糖膏;
(5)将糖膏倒入软糖模盘,冷却凝结成糖块,将糖块放入干燥机内干燥,干燥过程为:先在65℃条件下干燥3小时,再将温度降至40℃干燥7小时,干燥完成后,冷却,得金针菇软糖。
Claims (2)
1.一种木瓜解酒顺气金针菇软糖,其特征在于是由下列重量份原料制成:杏仁粉5-6、木瓜2-3、紫色包心菜汁2-3、熟鸡蛋黄6-7、五味子1-2、桔梗1-2、莲子芯1-2、金针菇200-210、砂糖30-40、饴糖20-30、适量的食盐液、氯化钙、柠檬酸、柠檬酸钠、卡拉胶、魔芋胶和水。
2.根据权利要求1所述的一种木瓜解酒顺气金针菇软糖的制备方法,其特征在于包括以下步骤:(1)将五味子、桔梗、莲子芯混合加入20-25倍的水熬煮20-30分钟,过滤得药液;
(2)将木瓜打成浆,再与紫色包心菜汁和杏仁粉混合成糊状,将熟鸡蛋黄放在糊中,将沾满糊状物的鸡蛋黄放到烤箱内烤3-4分钟,再磨成粉;
(3)将金针菇去根并清洗干净,放到冷水中浸泡2-2.5小时后捞出,浸泡时持续通入高浓度的二氧化碳,并且每隔30分钟换一次冷水,将0.2%食盐液加0.1%氯化钙制成混合浸泡液,将经过冷水浸泡的金针菇放到混合浸泡液中浸泡25-30分钟后捞出沥干,再将金针菇放到90℃热水中并加入0.5%的柠檬酸漂烫50-60s,捞出后冷却,冷却后再将金针菇放到烘箱内烘干,烘干过程为:开始温度为35℃,每隔一小时升高5℃,当温度升高到60℃后,保持一个小时,再以每小时下降5℃进行烘干,温度下降到45℃后,持续烘干至金针菇衡重时取出,将烘干的金针菇进行粉碎至80目,得金针菇粉;
(4)将(3)中金针菇粉与(1)(2)中所得物混合,再加入50%的水,加热煮沸持续3-4分钟,再打成浆,得混合原料;将0.7%的卡拉胶加入20-22倍的水,加热至80℃,至溶胶状态,得卡拉胶溶胶;将砂糖和0.7%的魔芋胶混合,再加入3/5砂糖质量的水,加热溶胶后,加入饴糖,开始熬至温度到110℃,再加入上述的混合原料、0.5%柠檬酸和2/5柠檬酸的柠檬酸钠,温度保持在60-70℃之间熬至水分含量在40%时,加入卡拉胶溶胶,再搅拌均匀,得糖膏;
(5)将糖膏倒入软糖模盘,冷却凝结成糖块,将糖块放入干燥机内干燥,干燥过程为:先在65℃条件下干燥3-3.5小时,再将温度降至40℃干燥7-8小时,干燥完成后,冷却,得金针菇软糖。
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