CN105962226A - 一种竹香荠菜果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种竹香荠菜果冻，由下列重量份的原料制成：新鲜荠菜80-100、甘蔗8-10、白萝卜5-6、竹叶6-8、藿香2-3、金银花1-2、白糖80-100、柠檬酸1.2-1.5、明胶40-50、琼脂2.8-3、醋酸铜溶液适量、羧基镁溶液适量、水适量。本发明添加的甘蔗具有和中下气、润肠利尿的功能，此外，本发明还含有竹叶等多种中药成分，具有清热除烦、利尿通淋的功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种竹香荠菜果冻及其制备方法。
背景技术
荠菜，又名护生草、地菜，属十字花科一年或二年生草本植物，广泛生长于田野、路边及庭院，是药食同源植物。据测定荠菜的化学成分十分复杂，含有蛋白质、 粗纤维、维生素、矿物质元素、氨基酸、生物碱、黄酮类等成分。其中蛋白质含量4.24%，仅次于毛豆、豌豆、枸杞，且含人体所需的18种氨基酸（包括8种人体必需氨基酸）。荠菜中所含胡萝卜素与胡萝卜相当。荠菜不仅营养价值很高， 而且具有多种保健功能： 据 《本草纲目》 记载：“荠菜味甘性平，入心肺肝经，具利尿、明目、和肝、强筋健骨、降压、消炎之功。”其有清热解毒、凉血消肿和利尿等功效。对牙龈出血、吐血、肝炎、痢疾、高血压、夜盲症、白内障等多种疾病有良好的治疗效果。国外已有将荠菜提取物制成降压药及治疗各种出血性疾病的药物，而国内对荠菜除了食用和直接入药外，没有对其所含的具有重要生理活性成分进行提取和应用，也未见其深加工产品。本发明以荠菜为主要原料制成荠菜果冻，旨在开发大众喜爱的具有功能性、保健性、营养性的山野菜果冻。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种竹香荠菜果冻及其制备方法。
本发明是通过以下技术方案实现的：
一种竹香荠菜果冻，由下列重量份的原料制成：
新鲜荠菜80-100、甘蔗8-10、白萝卜5-6、竹叶6-8、藿香2-3、金银花1-2、白糖80-100、柠檬酸1.2-1.5、明胶40-50、琼脂2.8-3、醋酸铜溶液适量、羧基镁溶液适量、水适量。
所述的竹香荠菜果冻的制备方法，包括以下步骤：
（1）取鲜嫩、无枯叶、病叶的荠菜，清洗除杂后，放进95℃、浓度为300mg/kg的醋酸铜溶液中热烫30-60s；热烫后的荠菜用冷水漂洗冷却，浸于PH为7、浓度为0.03%的羧基镁溶液中护色5-10in；护色后的荠菜加1倍水，放在食品处理机中打浆，离心过滤取汁，备用；
（2）将竹叶、藿香、金银花加8-10倍的水在70-75℃下浸提10-15min，过滤除渣，收集滤液；
（3）将甘蔗、白萝卜混合，加一倍的水榨汁，过滤，得果蔬汁；
（4）将明胶用5倍水、琼脂用20倍水浸泡，待充分吸水溶胀后加热溶解、过滤，得明胶溶液和琼脂溶液，并放在热水浴中保温备用；
（5）将白砂糖用适量水溶解后过滤、备用；
（6）先将琼脂溶液和糖液放在一起熬煮，温度控制在102℃左右，然后加入步骤（1）、（2）、（3）处理后的物料，缓慢搅拌至均匀，在熬煮快结束时加入明胶溶液，煮沸后停火；当熬煮液冷却至70℃时，加入柠檬酸；
（7）将步骤（6）调配好的糖胶液迅速装入包装容器中并封口，放入85℃热水中灭菌5-10min，冷却使之凝冻即得成品。
本发明的优点是：本发明将新鲜的荠菜在加工之前于醋酸铜溶液中进行漂烫，不仅能破坏荠菜体内氧化酶活性，防止色素及Vc的进一步氧化，并且使荠菜失去原有的硬度，利于加工，而且可以排除荠菜中的苦、涩等不良气味，使制品品质得以改善；同时，由于热烫时与叶绿素共存的蛋白质受热而凝固，使叶绿素游离于植物体中并处在酸性条件下，会使叶绿素加快转变为脱镁叶绿素而失去鲜绿色，因此本发明将热烫之间控制在30-60s，同时在热烫后采用羧基镁溶液护色，叶绿素在羧基镁溶液中皂化水解为叶绿酸盐、叶绿醇及甲醇而达到护色效果，且羧基镁溶液中的镁离子可防止叶绿素脱镁而形成脱镁叶绿素，可以使成品果冻长时间保持色泽不变，并且不会因为碱味而影响口味；本发明采用明胶作为主要凝胶剂，复配采用琼脂，使得成品果冻的组织状态和口感俱佳；本发明添加的甘蔗具有和中下气、润肠利尿的功能，此外，本发明还含有竹叶等多种中药成分，具有清热除烦、利尿通淋的功效。
具体实施方式
一种竹香荠菜果冻，由下列重量份的原料制成：
新鲜荠菜80、甘蔗8、白萝卜5、竹叶6、藿香2、金银花1、白糖80、柠檬酸1.2、明胶40、琼脂2.8、醋酸铜溶液适量、羧基镁溶液适量、水适量。
所述的竹香荠菜果冻的制备方法，包括以下步骤：
（1）取鲜嫩、无枯叶、病叶的荠菜，清洗除杂后，放进95℃、浓度为300mg/kg的醋酸铜溶液中热烫30s；热烫后的荠菜用冷水漂洗冷却，浸于PH为7、浓度为0.03%的羧基镁溶液中护色5in；护色后的荠菜加1倍水，放在食品处理机中打浆，离心过滤取汁，备用；
（2）将竹叶、藿香、金银花加8倍的水在70℃下浸提10min，过滤除渣，收集滤液；
（3）将甘蔗、白萝卜混合，加一倍的水榨汁，过滤，得果蔬汁；
（4）将明胶用5倍水、琼脂用20倍水浸泡，待充分吸水溶胀后加热溶解、过滤，得明胶溶液和琼脂溶液，并放在热水浴中保温备用；
（5）将白砂糖用适量水溶解后过滤、备用；
（6）先将琼脂溶液和糖液放在一起熬煮，温度控制在102℃左右，然后加入步骤（1）、（2）、（3）处理后的物料，缓慢搅拌至均匀，在熬煮快结束时加入明胶溶液，煮沸后停火；当熬煮液冷却至70℃时，加入柠檬酸；
（7）将步骤（6）调配好的糖胶液迅速装入包装容器中并封口，放入85℃热水中灭菌5min，冷却使之凝冻即得成品。
Claims (2)
1.一种竹香荠菜果冻，其特征在于由下列重量份的原料制成：
新鲜荠菜80-100、甘蔗8-10、白萝卜5-6、竹叶6-8、藿香2-3、金银花1-2、白糖80-100、柠檬酸1.2-1.5、明胶40-50、琼脂2.8-3、醋酸铜溶液适量、羧基镁溶液适量、水适量。
2.根据权利要求1所述的竹香荠菜果冻的制备方法，其特征在于包括以下步骤：
（1）取鲜嫩、无枯叶、病叶的荠菜，清洗除杂后，放进95℃、浓度为300mg/kg的醋酸铜溶液中热烫30-60s；热烫后的荠菜用冷水漂洗冷却，浸于PH为7、浓度为0.03%的羧基镁溶液中护色5-10in；护色后的荠菜加1倍水，放在食品处理机中打浆，离心过滤取汁，备用；
（2）将竹叶、藿香、金银花加8-10倍的水在70-75℃下浸提10-15min，过滤除渣，收集滤液；
（3）将甘蔗、白萝卜混合，加一倍的水榨汁，过滤，得果蔬汁；
（4）将明胶用5倍水、琼脂用20倍水浸泡，待充分吸水溶胀后加热溶解、过滤，得明胶溶液和琼脂溶液，并放在热水浴中保温备用；
（5）将白砂糖用适量水溶解后过滤、备用；
（6）先将琼脂溶液和糖液放在一起熬煮，温度控制在102℃左右，然后加入步骤（1）、（2）、（3）处理后的物料，缓慢搅拌至均匀，在熬煮快结束时加入明胶溶液，煮沸后停火；当熬煮液冷却至70℃时，加入柠檬酸；
（7）将步骤（6）调配好的糖胶液迅速装入包装容器中并封口，放入85℃热水中灭菌5-10min，冷却使之凝冻即得成品。
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