CN105380201A - 一种南瓜山楂果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种南瓜山楂果冻,由以下重量份原料制成:鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、南瓜60-70、松子仁10-15、苹果20-25、山楂30-40、月桂叶1-2、梅花1.2-1.5、玉竹1.6-1.9、米粉15-20,柠檬酸、白砂糖、植物油和水适量。本发明中制成的南瓜脆丁和松子仁在米糊浆中挂浆再干燥,在南瓜脆丁和松子仁表面形成一层可食用的米纸薄膜,再放入植物油中2-3秒,使其表面形成一层油膜,使南瓜脆丁和松子仁在果冻中保持脆度,增加果冻的咀嚼性;山楂具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种南瓜山楂果冻及其制备方法。
背景技术
果冻是一种休闲食品,呈半固体状,外观晶莹,色泽鲜艳,口感软滑。果冻是以水、白砂糖、卡拉胶、魔芋粉等为主要原料,经溶胶、调配、灌装、杀菌、冷却等多道工序制成。果冻中含有大量膳食纤维,可调节肠道功能,特别是润肠通便,常食可以增加肠道内的湿润度,改善便秘,并且果冻含有的能量低,几乎不含蛋白质、脂肪等,可增进消化,改善人们日常饮食中摄入高脂肪、高能量食物超标的现象。
目前市场上的果冻主要是果肉果冻和果味果冻为主,产品单一,且一些果冻的生产原料中没有果汁果肉,而是果味香精和食品色素,这样的果冻营养价值低,长期食用不利于人们的身体健康。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种南瓜山楂果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种南瓜山楂果冻,由以下重量份原料制成:
鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、南瓜60-70、松子仁10-15、苹果20-25、山楂30-40、月桂叶1-2、梅花1.2-1.5、玉竹1.6-1.9、米粉15-20,柠檬酸、白砂糖、植物油和水适量。
所述的南瓜山楂果冻的制备方法,包括以下步骤:
(1)将月桂叶、梅花和玉竹加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;取苹果和山楂的果肉,加入适量水打汁过滤,得果汁;
(2)将南瓜去皮去籽洗净切丁,经真空油炸脱水等工艺制成南瓜脆丁,松子仁炒熟;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将南瓜脆丁和松子仁放入糊浆中挂浆后烘干,再将其放入植物油中2-3秒,捞出后沥干油分,在南瓜脆丁和松子仁的表面形成一层米纸膜和油膜;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和果汁,混合均匀,得混合胶液;将混合胶液煮沸10-20分钟,加入柠檬酸,过滤,待胶液冷却至60-70℃后加入步骤(2)所得的南瓜脆丁和松子仁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
所述的南瓜山楂果冻的制备方法,步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
本发明的优点是:本发明中制成的南瓜脆丁和松子仁在米糊浆中挂浆再干燥,在南瓜脆丁和松子仁表面形成一层可食用的米纸薄膜,再放入植物油中2-3秒,使其表面形成一层油膜,米纸薄膜可防止南瓜脆丁和松子仁吸收过多油分,且米纸薄膜和油膜可使南瓜脆丁和松子仁在果冻中保持脆度,增加果冻的咀嚼性;添加的鱼胶粉可补充大量的胶原蛋白,延缓细胞衰老;山楂具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药;添加的中草药具有保健功效,如月桂叶健胃理气,玉竹养胃生津等。
具体实施方式
一种南瓜山楂果冻,由以下重量份原料制成:
鱼胶粉5、卡拉胶15、魔芋粉10、南瓜60、松子仁10、苹果20、山楂30、月桂叶1、梅花1.2、玉竹1.6、米粉15,柠檬酸、白砂糖、植物油和水适量。
所述的南瓜山楂果冻的制备方法,包括以下步骤:
(1)将月桂叶、梅花和玉竹加5倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;取苹果和山楂的果肉,加入适量水打汁过滤,得果汁;
(2)将南瓜去皮去籽洗净切丁,经真空油炸脱水等工艺制成南瓜脆丁,松子仁炒熟;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将南瓜脆丁和松子仁放入糊浆中挂浆后烘干,再将其放入植物油中2秒,捞出后沥干油分,在南瓜脆丁和松子仁的表面形成一层米纸膜和油膜;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和果汁,混合均匀,得混合胶液;将混合胶液煮沸10分钟,加入柠檬酸,过滤,待胶液冷却至60℃后加入步骤(2)所得的南瓜脆丁和松子仁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
所述的南瓜山楂果冻的制备方法,步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
Claims (3)
1.一种南瓜山楂果冻,其特征在于,由以下重量份原料制成:
鱼胶粉5-10、卡拉胶15-20、魔芋粉10-15、南瓜60-70、松子仁10-15、苹果20-25、山楂30-40、月桂叶1-2、梅花1.2-1.5、玉竹1.6-1.9、米粉15-20,柠檬酸、白砂糖、植物油和水适量。
2.根据权利要求1所述的南瓜山楂果冻的制备方法,其特征在于,包括以下步骤:
(1)将月桂叶、梅花和玉竹加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;取苹果和山楂的果肉,加入适量水打汁过滤,得果汁;
(2)将南瓜去皮去籽洗净切丁,经真空油炸脱水等工艺制成南瓜脆丁,松子仁炒熟;在米粉中加入适量水搅拌成糊浆,将植物油烧热后冷却待用;将南瓜脆丁和松子仁放入糊浆中挂浆后烘干,再将其放入植物油中2-3秒,捞出后沥干油分,在南瓜脆丁和松子仁的表面形成一层米纸膜和油膜;
(3)将鱼胶粉、卡拉胶、魔芋粉、白砂糖混合加适量水,边加热边搅拌至充分溶解,再加入药液和果汁,混合均匀,得混合胶液;将混合胶液煮沸10-20分钟,加入柠檬酸,过滤,待胶液冷却至60-70℃后加入步骤(2)所得的南瓜脆丁和松子仁,均质,得果冻液;
(4)将果冻液填充至容器中,灭菌冷却后包装即得。
3.根据权利要求2所述的南瓜山楂果冻的制备方法,其特征在于:步骤(3)中白砂糖按白砂糖:水=7:100的分量添加,柠檬酸按柠檬酸:水=0.3:100的分量添加。
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Cited By (2)
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CN106165868A (zh) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | 一种富含膳食纤维的保健果冻 |
CN106509758A (zh) * | 2016-11-22 | 2017-03-22 | 广西大学 | 一种水晶红果糕及其制作方法 |
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CN104256227A (zh) * | 2014-09-26 | 2015-01-07 | 陈国勇 | 一种补血益气果冻 |
CN104286611A (zh) * | 2014-09-25 | 2015-01-21 | 王美华 | 一种清热降火果冻 |
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CN104286611A (zh) * | 2014-09-25 | 2015-01-21 | 王美华 | 一种清热降火果冻 |
CN104256227A (zh) * | 2014-09-26 | 2015-01-07 | 陈国勇 | 一种补血益气果冻 |
Cited By (2)
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CN106165868A (zh) * | 2016-07-05 | 2016-11-30 | 安徽省林锦记食品工业有限公司 | 一种富含膳食纤维的保健果冻 |
CN106509758A (zh) * | 2016-11-22 | 2017-03-22 | 广西大学 | 一种水晶红果糕及其制作方法 |
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