CN105831658A - 一种绣球菌保健果冻 - Google Patents
一种绣球菌保健果冻 Download PDFInfo
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- CN105831658A CN105831658A CN201610176460.9A CN201610176460A CN105831658A CN 105831658 A CN105831658 A CN 105831658A CN 201610176460 A CN201610176460 A CN 201610176460A CN 105831658 A CN105831658 A CN 105831658A
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- parts
- wulf
- jelly
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- sparassia crispa
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Abstract
本发明公开了一种绣球菌保健果冻，其由质量份的以下原料组成：绣球菌10～15份、榛子1～3份、芝麻1～2份、山楂1～4份、香菇1～2份、螺旋藻3～6份、低聚果糖3～5份、乳酸钙1～3份、凝胶剂3～5份、矫味剂20～25份、水200份。本发明中，绣球菌、螺旋藻、香菇、榛子、芝麻、山楂、乳酸钙、低聚果糖等复配，含钙量高，可促进钙的吸收，可预防缺钙症，同时还具有健脾开胃、助消化、降压降脂、抗癌、抗肿瘤、增强免疫力的功效，本发明的保健果冻，味道好，营养价值高，保健效果好，老少皆宜。
Description
技术领域
本发明涉保健食品技术领域，具体涉及一种绣球菌保健果冻。
背景技术
绣球菌，又名绣球菇，拉丁学名为Sparassis crispa，是非褶孔菌目、绣球菌科、绣球菌属。绣球菌是名贵的食药兼用菌，被誉为“万菇之王”，因其具有超高的激活免疫能力，在日本有“梦幻神奇菇”之称，普通蘑菇生长在阴面，而绣球菇每天需要10h以上的照射，是世界上唯一的“阳光蘑菇”。绣球菌含有大量的蛋白质、碳水化合物、多种维生素、多种氨基酸及膳食纤维和灰分、矿物质等。其中，绣球菌含有大量的β-葡聚糖，β-葡聚糖是一种生物活性物质，具有免疫调节、抗肿瘤、抗炎、抗病毒、抗氧化、抗辐射、降血糖、降血脂、保肝、提高造血功能等多种功能；绣球菌中的维生素E、维生素C具有抗氧化作用；绣球菌还含有麦角固醇，麦角固醇在阳光和紫外线照射下可转变为维生素D，促进钙、磷的吸收，有利于骨骼的形成，可预防儿童佝偻病、成人骨质疏松症和骨质软化症；绣球菌中钾含量非常高，而钠含量相对较低，高钾低钠有利尿的作用，对高血压十分有利；绣球菌中含有大量的抗氧化物质，如超氧化物岐化酶，能有效清除体内的自由基，防止活性氧对机体的损害，有抗氧化、抗衰老的作用。
果冻亦称啫喱，因外观晶莹，色泽鲜艳，口感软滑，清甜滋润而深受人们的喜爱。果冻不但外观可爱，同时也是一种低热能高膳食纤维的健康食品。目前市场上果冻产品构成单一、缺乏营养，将高营养价值的绣球菌制成保健果冻具有很大的是市场前景。
发明内容
本发明的目的在于，针对现有技术，提供一种绣球菌保健果冻。
为实现上述目的，本发明采取以下技术方案：一种绣球菌保健果冻由质量份的以下原料组成：绣球菌10～15份、榛子1～3份、芝麻1～2份、山楂1～4份、香菇1～2份、螺旋藻3～6份、低聚果糖3～5份、乳酸钙1～3份、凝胶剂3～5份、矫味剂20～25份、水200份。
其中，所述的矫味剂为木糖醇和葡萄糖、白砂糖、红糖、甘露醇、冰糖、果糖、蜂蜜之间的一种或几种。
其中，所述的凝胶剂由无糖果冻粉、果胶、拉卡胶、海藻酸钠组成的复合凝胶剂，其中，无糖果冻粉、果胶、拉卡胶、海藻酸钠的重量比为1：0.1～0.3：0.4～0.5:0.5～0.8。
其中，其制备方法为：
(1)将质量份的绣球菌、螺旋藻、香菇分别粉碎，过800目筛，分别置于8～10倍质量份的水中，煮沸20～60min，过滤后浓缩为原体积的一半，得绣球菌水提物、香菇水提物、螺旋藻水提物备用；再将芝麻、山楂加入3～5倍质量份的水打浆成汁备用；将榛子进行超微粉碎成1～10um的超微粉备用；
(2)用水将胶凝剂、矫味剂、低聚果糖、乳酸钙混合均匀后，再加入步骤(1)处理过的原料调配均匀，灌装至定型容器内，密封、杀菌、冷却得成品。
进一步的，绣球菌还含有麦角固醇，麦角固醇在阳光和紫外线照射下可转变为维生素D，促进钙、磷的吸收，有利于骨骼的形成，可预防儿童佝偻病、成人骨质疏松症和骨质软化症，其中的β-葡聚糖具有免疫调节、抗肿瘤、抗炎、抗病毒、抗氧化、抗辐射、降血糖、降血脂、保肝、提高造血功能等多种功能。
进一步的，香菇含有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素及丰富的维生素D原，可促进钙的吸收，提高免疫机能，延缓衰老、防癌、抗癌、降低血压、降低血脂、降低胆固醇等功效。
进一步的，螺旋藻富含人体所需的矿物质，钙、磷、镁、铁、钠、锰、锌、钾、氯等约占藻体中矿物质总量的9％。其中铁含量为一般含铁食物的20倍；钙含量是牛奶的10倍，螺旋藻还富含维生素K，维生素K是骨钙素的形成要素，骨钙素可促进钙沉积到骨骼中，从而提高补钙效果、螺旋藻还具有减低胆固醇、调节血糖、保护肠胃、增强免疫系统的功效。
进一步的，榛子含有人体必需的8种氨基酸及多种微量元素和矿物质，其中磷和钙有利于人体骨骼及牙齿的发育，锰元素对骨骼、皮肤、肌腱、韧带等组织均有补益强健作用。榛子含有丰富的不饱和脂肪酸，可促进胆固醇的代谢，软化血管，预防和治疗高血压、动脉硬化等心脏血管疾病；榛子还有促消化、增进食欲、提高记忆、防止衰老的功效。
进一步的，芝麻含有大量的脂肪和蛋白质，其中主要为油酸、亚油酸、棕榈酸、花生酸等甘油脂，又含甾醇、芝麻素、芝麻酚、叶酸、烟酸、蔗糖、卵磷脂、蛋白质；还有膳食纤维、糖类、维生素a、维生素B1、维生素B2、尼克酸、维生素E、卵磷脂、钙、铁、镁等营养成分，具有养血护肤，美容瘦身的功效。
进一步的，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，对胸膈脾满、疝气、血淤、闭经等症有很好的疗效，山楂内的黄酮类化合物牡荆素，具有抗癌作用。
进一步的，低聚果糖在大肠中促进双歧杆菌的增殖，分解短链脂肪酸、降低肠道微生态的PH，促进钙离子的溶解，锻炼脂肪酸对肠道粘膜有一定的促进作用，刺激更多的钙离子通过肠道粘膜进入体循环，低聚果糖能提高携钙多肽D9K的含量，从而使更多的钙离子被携带进入血液循环从而促进钙的吸收。
进一步的，乳酸钙为食品营养强化剂的钙剂。
本发明的有益效果是：
1、本发明中，将绣球菌、螺旋藻、香菇、榛子、乳酸钙、低聚果糖等复配，含钙量高，可促进钙的吸收，可预防缺钙症。
2、本发明的保健果冻添加山楂、绣球菌、榛子、螺旋藻、香菇、芝麻等原料，具有健脾开胃、助消化、降压降脂、抗癌、抗肿瘤、增强免疫力的功效。
3、本发明的保健果冻，味道好，营养价值高，保健效果好，老少皆宜。
具体实施方式
下面结合具体实施例，对本发明进一步的说明。
实施例1
一种绣球菌保健果冻由质量份的以下原料组成：绣球菌10份、榛子1份、芝麻1份、山楂1份、香菇1份、螺旋藻3份、低聚果糖3份、乳酸钙1份、凝胶剂3份、矫味剂20份、水200份；其中，凝胶剂由无糖果冻粉、果胶、拉卡胶、海藻酸钠组成，其重量比为1：0.1：0.4:0.5，矫味剂为木糖醇、红糖、冰糖、蜂蜜。
其制备方法为：
(1)将质量份的绣球菌、螺旋藻、香菇分别粉碎，过800目筛，分别置于8倍质量份的水中，煮沸20min，过滤后浓缩为原体积的一半，得绣球菌水提物、香菇水提物、螺旋藻水提物备用；再将芝麻、山楂加入3倍质量份的水打浆成汁备用；将榛子进行超微粉碎成1um的超微粉备用；
(2)用水将胶凝剂、矫味剂、低聚果糖、乳酸钙混合均匀后，再加入步骤(1)处理过的原料调配均匀，灌装至定型容器内，密封、杀菌、冷却得成品。
实施例2
一种绣球菌保健果冻由质量份的以下原料组成：绣球菌15份、榛子3份、芝麻2份、山楂4份、香菇2份、螺旋藻6份、低聚果糖5份、乳酸钙3份、凝胶剂5份、矫味剂25份、水200份；其中，凝胶剂由无糖果冻粉、果胶、拉卡胶、海藻酸钠组成，其重量比为1：0.3：0.5:0.8，矫味剂为木糖醇、白砂糖、甘露醇、冰糖。
其制备方法为：
(1)将质量份的绣球菌、螺旋藻、香菇分别粉碎，过800目筛，分别置于10倍质量份的水中，煮沸60min，过滤后浓缩为原体积的一半，得绣球菌水提物、香菇水提物、螺旋藻水提物备用；再将芝麻、山楂加入5倍质量份的水打浆成汁备用；将榛子进行超微粉碎成10um的超微粉备用；
(2)用水将胶凝剂、矫味剂、低聚果糖、乳酸钙混合均匀后，再加入步骤(1)处理过的原料调配均匀，灌装至定型容器内，密封、杀菌、冷却得成品。
实施例3
一种绣球菌保健果冻由质量份的以下原料组成：绣球菌13份、榛子2份、芝麻1份、山楂2份、香菇2份、螺旋藻5份、低聚果糖5份、乳酸钙2份、凝胶剂4份、矫味剂22份、水200份；其中，凝胶剂由无糖果冻粉、果胶、拉卡胶、海藻酸钠组成，其重量比为1：0.2：0.4:0.7，矫味剂为木糖醇、葡萄糖、果糖、蜂蜜。
其制备方法为：
(1)将质量份的绣球菌、螺旋藻、香菇分别粉碎，过800目筛，分别置于9倍质量份的水中，煮沸40min，过滤后浓缩为原体积的一半，得绣球菌水提物、香菇水提物、螺旋藻水提物备用；再将芝麻、山楂加入4倍质量份的水打浆成汁备用；将榛子进行超微粉碎成5um的超微粉备用；
(2)用水将胶凝剂、矫味剂、低聚果糖、乳酸钙混合均匀后，再加入步骤(1)处理过的原料调配均匀，灌装至定型容器内，密封、杀菌、冷却得成品。
Claims (4)
1.一种绣球菌保健果冻，其特征在于，其由质量份的以下原料组成：绣球菌10～15份、榛子1～3份、芝麻1～2份、山楂1～4份、香菇1～2份、螺旋藻3～6份、低聚果糖3～5份、乳酸钙1～3份、凝胶剂3～5份、矫味剂20～25份、水200份。
2.根据权利要求1所述的一种绣球菌保健果冻，其特征在于，所述的矫味剂为木糖醇和葡萄糖、白砂糖、红糖、甘露醇、冰糖、果糖、蜂蜜之间的一种或几种。
3.根据权利要求1所述的一种绣球菌保健果冻，其特征在于，所述的凝胶剂由无糖果冻粉、果胶、拉卡胶、海藻酸钠组成的复合凝胶剂，其中，无糖果冻粉、果胶、拉卡胶、海藻酸钠的重量比为1：0.1～0.3：0.4～0.5:0.5～0.8。
4.根据权利要求1-3任一所述的一种绣球菌保健果冻的制备方法，其特征在于，包括以下步骤：
(1)将质量份的绣球菌、螺旋藻、香菇分别粉碎，过800目筛，分别置于8～10倍质量份的水中，煮沸20～60min，过滤后浓缩为原体积的一半，得绣球菌水提物、香菇水提物、螺旋藻水提物备用；再将芝麻、山楂加入3～5倍质量份的水打浆成汁备用；将榛子进行超微粉碎成1～10um的超微粉备用；
(2)用水将胶凝剂、矫味剂、低聚果糖、乳酸钙混合均匀后，再加入步骤(1)处理过的原料调配均匀，灌装至定型容器内，密封、杀菌、冷却得成品。
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