CN105707797A - 一种普洱茶酸角果糕的制作方法 - Google Patents
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Abstract
本发明公开了一种普洱茶酸角果糕的制作方法,以甜酸角与普洱茶为主要原料,添加蔗糖、麦芽糖浆、柠檬酸、琼脂、果胶、卡拉胶作为辅料;酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,蔗糖质量占比21%,麦芽糖浆质量占比4%,柠檬酸质量占比0.3%,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%。本发明制得的成品呈深棕色,组织细腻半透明,酸甜适口,软硬适中,有浓郁的普洱茶、酸角特有的香味,香气浓郁,具有良好的咀嚼性、弹性,有一定的保健功能,研制成本低,市场前景好。
Description
技术领域
本发明属于食品加工领域,尤其涉及一种普洱茶酸角果糕的制作方法。
背景技术
酸角(TamarindusindicaLinn.)又名酸豆、罗望子、酸梅、罗晃子、九层皮果、油楠等,属豆科酸豆属常绿乔木植物,高10~15m,原产非州,现各热带地区均有栽培。我国台湾、福建、广东、广西、云南南部、中部和北部(金沙江河谷)常见,栽培或野生,以云南分布面积最广,产量最高。其荚果圆柱状长圆形,棕褐色,长5~14cm。成熟酸角肉味酸甜,含有丰富的有机酸、糖类、氨基酸、B族维生素及各种矿物质营养成分。可生食或熟食,或作蜜饯、调味酱和泡菜;果汁加糖水是很好的清凉饮料。在热带地区的国家,人们常将酸角挤汁加入牛奶、冰淇淋、蛋糕等食品中,制成具有特殊风味的地方小食。在我国,酸角多由当地居民作水果食用。酸角种仁榨取的油可食用,种子富含酸角多糖,为一种类似果胶但性能又优于果胶的良好食品增稠剂和稳定剂。果实入药有驱风和抗坏血病之功效。其叶、花、果实中均含有一种酸性物质,与其它含有染料的花混合,可作染料。酸角富含葡萄糖、果糖、蔗糖等糖类,富含柠檬酸、酒石酸、苹果酸和甲酸等多种有机酸,还含有丝氨酸、丙氨酸、脯氨酸、苯丙氨酸、亮氨酸等多种氨基酸,维生素,蛋白质,矿质元素等含量也较丰富。可见,其营养全面,具有较高的食用价值。其性甘、辛、酸、凉,有祛热解暑、消积化食、清脑提神的功效,能治缓泻、妊娠呕吐、便秘、小儿疳积、高血压等多种病。果实能鲜食,还可作高级饮料、保健食品良好原料或优质配料。加工品具有营养丰富、风味独特、酸甜可口、生津止渴、开胃健脾等特点和功效。
普洱茶(Pu-ertea)是山茶科(Theaceae)山茶属(Camellia)多年生、常绿、大叶种乔木。原产于我国云南省西双版纳、思茅等地,处在北回归线以南,属热带北缘及东南亚热带地区。适宜生长的土壤多为赤红壤和黄色赤红壤,喜山坡沟谷,干季云雾弥漫,空气潮湿,土壤深厚,排水良好又富有腐殖质的小环境。该地区人工栽培茶树至今已有一千多年的历史,普洱茶产地随着其生产繁荣而不断地扩大,除西双版纳、思茅两地州外,临沧、大理、玉溪、临沧、红河、德宏、昆明等地也相继成为普洱茶的产地。普洱茶是以云南大叶种茶树的鲜叶经杀青、揉捻、日晒等工序制成的晒青毛茶为原料,再经发酵、蒸揉、成型制成各种形状的成品普洱茶。普洱茶因其独特品质和极高的保健功效,成为近年来世界各国研究开发的热点之一。普洱茶具有外形条索肥硕壮实,色泽褐红(俗称“猪肝色”)或稍带灰白色,汤色红浓,滋味醇厚或醇和,口感滑嫩,陈香独特等品质特征。普洱茶具有减肥、降血脂、降血压、抗氧化、抑菌、助消化、解毒、防止动脉粥样硬化和保护非酒精性脂肪肝等多种保健功效,深受中国港、澳、台及东南亚消费者的青睐,在日本、法国、意大利、中国香港、中国澳门等国家和地区有“美容茶”、“减肥茶”、“益寿茶”和“窈窕茶”的美称。
目前国内对普洱茶和酸角的研究多集中在有效成分及其功效等方面。江新凤、邵宛芳等人研究发现普洱茶能显著的调节机体的血脂水平,有效预防高脂血症及抗氧化。梁涛、李光涛等人对云南不同品种的普洱茶发酵过程中产生的香气成分及含量变化进行了研究。马天晓、姚顺阳等人全面的对酸角的研究进展进行了综述,并探讨了研究存在的问题及意义,为酸角的后续研究提供了参考。
目前国内对普洱茶和酸角的研究多集中在有效成分及其功效等方面。江新凤、邵宛芳等人研究发现普洱茶能显著的调节机体的血脂水平,有效预防高脂血症及抗氧化。梁涛、李光涛等人对云南不同品种的普洱茶发酵过程中产生的香气成分及含量变化进行了研究。马天晓、姚顺阳等人全面的对酸角的研究进展进行了综述,并探讨了研究存在的问题及意义,为酸角的后续研究提供了参考。但这些研究主要针对的都是普洱茶与酸角的功效成分,对于普洱茶与酸角的深加工研究相对较少。
发明内容
本发明的目的在于提供一种普洱茶酸角果糕的制作方法,旨在解决目前对于普洱茶与酸角的深加工产品较少的问题。
本发明是这样实现的,一种普洱茶酸角果糕的制作方法,所述普洱茶酸角果糕的制作方法包括:
选用外皮坚硬,呈红褐色,有光泽,荚果近似长圆形,较大,每个荚果有3~10粒种子,已除去硬壳质果皮,果肉呈深褐色的酸角;
选取普洱茶冲泡;
普洱茶与水按1:20的比例进行煮汤,20min后过滤,得原液;
将去皮酸角干果按1:10比例与水混合,熬煮40min,过滤得酸角原汁,熬煮过程需不断搅拌;
将按质量占比21%的蔗糖麦芽糖浆和质量占比4%麦芽糖浆浆用热水溶解,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%,将复合胶琼脂、卡拉胶、果胶按比例称取于干燥的容器中,加到糖液中并不断搅拌使复合胶完全溶解,称取好的柠檬酸用适量水溶解后备用,柠檬酸质量占比0.3%;
酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,将酸角汁和普洱茶汤混合液与溶有胶的糖液混合继续熬煮,待快要出锅时加入柠檬酸,温度控制在105℃,当用筷子蘸取糖液观察溶液浓度,糖液从筷子流下呈细糖条不易断落状时;
将糖浆混合物放在恒温水浴锅;
待糖体冷却至75℃,出锅后用塑料立体模盘浇模,静置至室温后凝胶成型,成型后脱模干燥。
进一步,所述将糖浆混合物放在恒温水浴锅80℃中加热8min。
进一步,所述干燥温度控制在45℃,干燥时间24~26h,把水分控制在15%以下,干燥温度不可高于60℃。
本发明的另一目的在于提供一种所述的普洱茶酸角果糕的制作方法制作的普洱茶酸角果糕,所述普洱茶酸角果糕包括:
酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,蔗糖质量占比21%,麦芽糖浆质量占比4%,柠檬酸质量占比0.3%,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%,并以水补齐至100%。
本发明制得的成品呈深棕色,组织细腻半透明,酸甜适口,软硬适中,有浓郁的普洱茶、酸角特有的香味,香气浓郁,具有良好的咀嚼性、弹性,有一定的保健功能,研制成本低,市场前景好。
附图说明
图1是本发明实施例提供的普洱茶酸角果糕的制作方法流程图。
具体实施方式
以下结合附图对本发明做进一步描述:
如图1所示,本发明实施例的普洱茶酸角果糕的制作方法包括以下步骤:
S101:酸角原料的选择:试验选用外皮坚硬,呈红褐色,有光泽,荚果近似长圆形,较大,每个荚果有3~10粒种子,已除去硬壳质果皮,果肉呈深褐色的酸角;
S102:选取普洱茶应注意其外观完好,品质纯正,保存完好,符合安全卫生要求,冲泡后要求汤色红浓明亮,香气独特陈香,叶底褐红色,滋味醇厚回甘;
S103:普洱茶与水按1:20的比例进行煮汤,20min后过滤,得原液;
S104:将去皮酸角干果按1:10比例与水混合,熬煮40min,过滤得酸角原汁,熬煮过程需不断搅拌;
S105:将按比例称取好的蔗糖和麦芽糖浆用适量热水溶解,复合胶琼脂、卡拉胶、果胶按比例称取于干燥的容器中,缓慢加到糖液中并不断搅拌使复合胶完全溶解。称取好的柠檬酸用适量水溶解后备用;
S106:将酸角汁和普洱茶汤混合液与溶有胶的糖液混合继续熬煮,待快要出锅时加入事先准备好的柠檬酸,温度控制在105℃左右,当用筷子蘸取糖液观察溶液浓度,糖液从筷子流下呈细糖条不易断落状时,说明已经熬好;
S107:将糖浆混合物放在恒温水浴锅(80℃)中加热8min,以除去混合物在搅拌过程中产生的气泡。该过程中应严格控制静置时间与温度,否则会引起胶体过量水解,影响产品质量。该过程不能搅拌;
S108:成型与干燥:待糖体冷却至75℃,出锅后用塑料立体模盘浇模,静置至室温后凝胶成型,成型后脱模干燥,干燥温度控制在45℃左右,干燥时间24~26h,把水分控制在15%以下,干燥温度不可高于60℃,否则会使成品糖的色泽发生褐变和增稠剂溶解。
本发明实施例的普洱茶酸角果糕以云南甜酸角与普洱茶为主要原料,添加蔗糖、麦芽糖浆、柠檬酸、琼脂、果胶、卡拉胶作为辅料。
进一步,酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,蔗糖质量占比21%,麦芽糖浆质量占比4%,柠檬酸质量占比0.3%,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%,并以水补齐至100%。
本发明制得的成品呈深棕色,组织细腻半透明,酸甜适口,软硬适中,有浓郁的普洱茶、酸角特有的香味,香气浓郁,具有良好的咀嚼性、弹性,有一定的保健功能,研制成本低,市场前景好。
利用本发明所述的技术方案,或本领域的技术人员在本发明技术方案的启发下,设计出类似的技术方案,而达到上述技术效果的,均是落入本发明的保护范围。
Claims (4)
1.一种普洱茶酸角果糕的制作方法,其特征在于,所述普洱茶酸角果糕的制作方法包括:
选用外皮坚硬,呈红褐色,有光泽,荚果近似长圆形,较大,每个荚果有3~10粒种子,已除去硬壳质果皮,果肉呈深褐色的酸角;
选取普洱茶冲泡;
普洱茶与水按1:20的比例进行煮汤,20min后过滤,得原液;
将去皮酸角干果按1:10比例与水混合,熬煮40min,过滤得酸角原汁,熬煮过程需不断搅拌;
将按质量占比21%的蔗糖麦芽糖浆和质量占比4%麦芽糖浆浆用热水溶解,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%,将复合胶琼脂、卡拉胶、果胶按比例称取于干燥的容器中,加到糖液中并不断搅拌使复合胶完全溶解,称取好的柠檬酸用适量水溶解后备用,柠檬酸质量占比0.3%;
酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,将酸角汁和普洱茶汤混合液与溶有胶的糖液混合继续熬煮,待快要出锅时加入柠檬酸,温度控制在105℃,当用筷子蘸取糖液观察溶液浓度,糖液从筷子流下呈细糖条不易断落状时;
将糖浆混合物放在恒温水浴锅;
待糖体冷却至75℃,出锅后用塑料立体模盘浇模,静置至室温后凝胶成型,成型后脱模干燥。
2.如权利要求1所述的普洱茶酸角果糕的制作方法,其特征在于,所述将糖浆混合物放在恒温水浴锅80℃中加热8min。
3.如权利要求1所述的普洱茶酸角果糕的制作方法,其特征在于,所述干燥温度控制在45℃,干燥时间24~26h,把水分控制在15%以下,干燥温度不可高于60℃。
4.一种如权利要求1所述的普洱茶酸角果糕的制作方法制作的普洱茶酸角果糕,其特征在于,所述普洱茶酸角果糕包括:
酸角汁与普洱茶汤体积比1:1,酸角汁与普洱茶汤的质量之和占所有组分质量的72%,蔗糖质量占比21%,麦芽糖浆质量占比4%,柠檬酸质量占比0.3%,复合胶中琼脂质量占比0.9%、果胶质量占比0.1%、卡拉胶质量占比0.1%,并以水补齐至100%。
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