CN105380202A - 一种茄汁虾仁果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种茄汁虾仁果冻,由以下重量份原料制成:鱼胶粉5-8、卡拉胶15-20、魔芋粉9-15、番茄30-35、虾仁10-15、紫苏叶3-4、胡萝卜50-60、杜仲叶1-2、厚朴花1-2、决明子1-2、米粉15-20,柠檬酸、白砂糖、植物油和水适量。本发明中制成的脆虾仁粒在米糊浆中挂浆再干燥,在脆虾仁粒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,使脆虾仁粒在果冻中保持脆度,增加果冻的咀嚼性;虾仁营养丰富,肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物;添加的中草药具有保健功效,如厚朴花理气化湿等。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种茄汁虾仁果冻及其制备方法。
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,提供一种茄汁虾仁果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种茄汁虾仁果冻,由以下重量份原料制成:
鱼胶粉5-8、卡拉胶15-20、魔芋粉9-15、番茄30-35、虾仁10-15、紫苏叶3-4、胡萝卜50-60、杜仲叶1-2、厚朴花1-2、决明子1-2、米粉15-20,柠檬酸、白砂糖、植物油和水适量。
所述的茄汁虾仁果冻的制备方法,包括以下步骤:
(1)将杜仲叶、厚朴花和决明子加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将胡萝卜洗净切块榨汁,得胡萝卜汁;
(2)将番茄和紫苏叶洗净,加适量水打浆,过滤取滤液,得茄汁;将虾仁切粒,放入茄汁中浸泡1-2小时,取虾仁粒经真空油炸脱水等工艺制成脆虾仁粒;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;将脆虾仁粒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;
(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,再加入药液和胡萝卜汁,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)所得的脆虾仁粒,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。
所述的茄汁虾仁果冻的制备方法,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:本发明中制成的脆虾仁粒在米糊浆中挂浆再干燥,在脆虾仁粒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,米纸薄膜可防止脆虾仁粒吸收过多油分,且米纸薄膜和油膜可使脆虾仁粒在果冻中保持脆度,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;虾仁营养丰富,是高蛋白、低脂肪的食材,含有丰富的能降低人体血清胆固醇的牛磺酸,其肉质松软,易消化,对身体虚弱以及病后需要调养的人是极好的食物;添加的中草药具有保健功效,如厚朴花理气化湿等。
具体实施方式
一种茄汁虾仁果冻,由以下重量份原料制成:
鱼胶粉5、卡拉胶15、魔芋粉9、番茄30、虾仁10、紫苏叶3、胡萝卜50、杜仲叶1、厚朴花1、决明子1、米粉15,柠檬酸、白砂糖、植物油和水适量。
所述的茄汁虾仁果冻的制备方法,包括以下步骤:
(1)将杜仲叶、厚朴花和决明子加5倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将胡萝卜洗净切块榨汁,得胡萝卜汁;
(2)将番茄和紫苏叶洗净,加适量水打浆,过滤取滤液,得茄汁;将虾仁切粒,放入茄汁中浸泡1小时,取虾仁粒经真空油炸脱水等工艺制成脆虾仁粒;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;将脆虾仁粒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;
(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,再加入药液和胡萝卜汁,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)所得的脆虾仁粒,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。
所述的茄汁虾仁果冻的制备方法,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)
1.一种茄汁虾仁果冻,其特征在于,由以下重量份原料制成:
鱼胶粉5-8、卡拉胶15-20、魔芋粉9-15、番茄30-35、虾仁10-15、紫苏叶3-4、胡萝卜50-60、杜仲叶1-2、厚朴花1-2、决明子1-2、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所述的茄汁虾仁果冻的制备方法,其特征在于,包括以下步骤:
(1)将杜仲叶、厚朴花和决明子加5-6倍水加热煎煮两次,过滤并合并滤液,浓缩,得药液;将胡萝卜洗净切块榨汁,得胡萝卜汁;
(2)将番茄和紫苏叶洗净,加适量水打浆,过滤取滤液,得茄汁;将虾仁切粒,放入茄汁中浸泡1-2小时,取虾仁粒经真空油炸脱水等工艺制成脆虾仁粒;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;将脆虾仁粒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;
(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,再加入药液和胡萝卜汁,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)所得的脆虾仁粒,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所述的茄汁虾仁果冻的制备方法,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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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 |
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