CN106107750A - 一种桃胶乳酸果冻 - Google Patents
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Abstract
一种桃胶乳酸果冻,由以下重量份原料制成:鲜奶65‑70、奶油20‑25、保加利亚乳杆菌3‑4、葡萄糖8‑10、芸豆25‑30、甜杏仁55‑60、淡竹叶汁180‑200、鲜山楂果60‑80、柠檬汁80‑90、牡丹皮6‑7;本发明的一种桃胶乳酸果冻,采用桃胶和天然果胶搭配甜杏仁、山楂等物料制成,桃胶有清血降脂、活血消肿、防止癌症等保健功效,经常食用,有益人体健康,且本发明的果冻采用柚子皮、苹果皮提取出的果胶制备而成,食用安全健康,添加的甜杏仁、山楂果,营养开胃,与牡丹皮、大麦芽、黄芪、菟丝子等提取物合理搭配,具有一定的活血化瘀、益气养胃的功效。
Description
技术领域
本发明涉及一种桃胶乳酸果冻,尤其涉及一种桃胶乳酸果冻及其制备方法。
背景技术
果冻呈半固体状,由增稠剂加水、果汁等制成,其外观晶莹,色泽鲜艳,清甜滋润、口感软滑,是一种深受广大消费者喜爱的消闲食品。随着人们生活质量的提高,对消闲食品的营养健康也有了更高的追求,果冻所用的胶是人们最关注的一个方面,调配研制出新型的果冻,特别是胶的使用,特别受到人们的关注,特别是桃胶这种营养全面的胶并没有广泛使用在果冻中,且人们日常生活中并不多见。
发明内容
本发明克服了现有技术不足,提供了一种桃胶乳酸果冻。
本发明是通过以下技术方案实现的:
一种桃胶乳酸果冻,由以下重量份原料制成:鲜奶65-70、奶油20-25、保加利亚乳杆菌3-4、葡萄糖8-10、芸豆25-30、甜杏仁55-60、淡竹叶汁180-200、鲜山楂果60-80、柠檬汁80-90、牡丹皮6-7、大麦芽6-7、黄芪4-5、菟丝子4-5、银杏叶6-7、苍术3-4、花生叶2-3、蔗糖60-65、柠檬酸钠0.2-0.3、芭蕉花苞15-20、米酒35-40、水适量。
一种桃胶乳酸果冻,所述的天然果胶由柚子皮、苹果皮提取得到,具体步骤如下:收集新鲜柚子皮、苹果皮,洗净,置于60-65℃的烘箱中干燥8-10小时,将干燥后的柚子皮、苹果皮切成小块,将其放置在煮沸的水中灭酶10min,然后用40-50℃的温水漂洗3-4次,至漂洗液呈浅色,出去柚子皮、苹果皮中部分可溶性的糖以及色素类物质;将柚子皮、苹果皮与15倍质量的水混合,磨浆后置于容器中,加入盐酸,搅拌均匀后置于超声波清洗仪中提取,提取结束后迅速趁热将提取物进行细心分离,得提取液,调节pH3.5-4.0;将所得提取液与活性炭混合均匀,在65-75℃条件下保温吸附脱色除味,过滤,得提取液,加入2倍体积的95%的乙醇,使酒精浓度达50%-60%,静置60-70分钟,高速离心后,得沉淀物,将沉淀物用无水乙醇洗涤2次,将沉淀打散后置于60℃的烘箱中干燥6-8小时,得天然果胶。
一种桃胶乳酸果冻的制备方法,包括以下工艺:
(1)将芸豆洗净,用清水浸泡5-6小时,取出,放入锅中,煮熟后捞出,置于容器中,倒入冰水冷却,去皮备用;
(2)将鲜奶与奶油、保加利亚乳杆菌、葡萄糖、步骤(1)中处理得到的芸豆合并,充分搅拌,混匀,在33-35℃条件下发酵10-12小时,得发酵物,将发酵物用滤网过滤,得发酵芸豆、酸奶备用;
(3)将甜杏仁洗净,与淡竹叶汁混合置于磨浆机中磨浆,反复磨浆2-3次,用3层纱布过滤,得汁液备用;
(4)将鲜山楂果洗净,取其果肉,切成小块后置于容器中,倒入柠檬汁,浸泡5-6小时,取出山楂备用;
(5)将芭蕉花苞中积水收集,置于容器中,将花苞洗净,与米酒混合置于锅中,加热煮沸,过滤,得滤液,待滤液冷却至室温后,与收集的芭蕉花苞积水合并,得汁液备用;
(6)将牡丹皮、大麦芽、黄芪、菟丝子、银杏叶、苍术、花生叶用5-10倍量的水加热提取,过滤,得中药提取液备用;
(7)将所述桃胶洗净,用清水浸泡至无硬块后,用料理机粉碎成桃胶碎胶,以料水比1:20,提取温度80-85℃,提取1小时,反复提取3次,用4层纱布过滤,即得桃胶汁备用;
(8)将天然果胶置于容器中,加入适量的水,吸胀后水浴加热10分钟,至固体完全溶解,再分别加入酸奶、步骤(3)(5)处理得到的物料、中药提取液、步骤(5)处理得到的汁液、桃胶汁、蔗糖、柠檬酸钠、适量纯净水,继续熬煮3min后,用3层纱布过滤,以获得无气泡、无结块的溶胶,再加入发酵芸豆、山楂果肉,再次搅拌后放入已消毒的模型中,封口,再于85-90℃条件下杀菌20min,冷却至室温即可。
与现有技术相比,本发明的优点是:
本发明的一种桃胶乳酸果冻,采用桃胶和天然果胶搭配甜杏仁、山楂等物料制成,桃胶有清血降脂、活血消肿、防止癌症等保健功效,经常食用,有益人体健康,且本发明的果冻采用柚子皮、苹果皮提取出的果胶制备而成,食用安全健康,添加的甜杏仁、山楂果,营养开胃,与牡丹皮、大麦芽、黄芪、菟丝子等提取物合理搭配,具有一定的活血化瘀、益气养胃的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种桃胶乳酸果冻,由以下重量份(Kg)原料制成:鲜奶65、奶油20、保加利亚乳杆菌3、葡萄糖8、芸豆25、甜杏仁55、淡竹叶汁180、鲜山楂果60、柠檬汁80、牡丹皮6、大麦芽6、黄芪4、菟丝子4、银杏叶6、苍术3、花生叶2、蔗糖60、柠檬酸钠0.2、芭蕉花苞15、米酒35、水适量。
一种桃胶乳酸果冻,所述的天然果胶由柚子皮、苹果皮提取得到,具体步骤如下:收集新鲜柚子皮、苹果皮,洗净,置于60℃的烘箱中干燥8小时,将干燥后的柚子皮、苹果皮切成小块,将其放置在煮沸的水中灭酶10min,然后用40℃的温水漂洗3次,至漂洗液呈浅色,出去柚子皮、苹果皮中部分可溶性的糖以及色素类物质;将柚子皮、苹果皮与15倍质量的水混合,磨浆后置于容器中,加入盐酸,搅拌均匀后置于超声波清洗仪中提取,提取结束后迅速趁热将提取物进行细心分离,得提取液,调节pH3.5;将所得提取液与活性炭混合均匀,在65℃条件下保温吸附脱色除味,过滤,得提取液,加入2倍体积的95%的乙醇,使酒精浓度达50%,静置60分钟,高速离心后,得沉淀物,将沉淀物用无水乙醇洗涤2次,将沉淀打散后置于60℃的烘箱中干燥6小时,得天然果胶。
一种桃胶乳酸果冻的制备方法,包括以下工艺:
(1)将芸豆洗净,用清水浸泡5小时,取出,放入锅中,煮熟后捞出,置于容器中,倒入冰水冷却,去皮备用;
(2)将鲜奶与奶油、保加利亚乳杆菌、葡萄糖、步骤(1)中处理得到的芸豆合并,充分搅拌,混匀,在33℃条件下发酵10小时,得发酵物,将发酵物用滤网过滤,得发酵芸豆、酸奶备用;
(3)将甜杏仁洗净,与淡竹叶汁混合置于磨浆机中磨浆,反复磨浆2次,用3层纱布过滤,得汁液备用;
(4)将鲜山楂果洗净,取其果肉,切成小块后置于容器中,倒入柠檬汁,浸泡5-6小时,取出山楂备用;
(5)将芭蕉花苞中积水收集,置于容器中,将花苞洗净,与米酒混合置于锅中,加热煮沸,过滤,得滤液,待滤液冷却至室温后,与收集的芭蕉花苞积水合并,得汁液备用;
(6)将牡丹皮、大麦芽、黄芪、菟丝子、银杏叶、苍术、花生叶用5倍量的水加热提取,过滤,得中药提取液备用;
(7)将所述桃胶洗净,用清水浸泡至无硬块后,用料理机粉碎成桃胶碎胶,以料水比1:20,提取温度80-85℃,提取1小时,反复提取3次,用4层纱布过滤,即得桃胶汁备用;
(8)将天然果胶置于容器中,加入适量的水,吸胀后水浴加热10分钟,至固体完全溶解,再分别加入酸奶、步骤(3)(5)处理得到的物料、中药提取液、步骤(5)处理得到的汁液、桃胶汁、蔗糖、柠檬酸钠、适量纯净水,继续熬煮3min后,用3层纱布过滤,以获得无气泡、无结块的溶胶,再加入发酵芸豆、山楂果肉,再次搅拌后放入已消毒的模型中,封口,再于85℃条件下杀菌20min,冷却至室温即可。
Claims (3)
1.一种桃胶乳酸果冻,其特征在于,由以下重量份原料制成:鲜奶65-70、奶油20-25、保加利亚乳杆菌3-4、葡萄糖8-10、芸豆25-30、甜杏仁55-60、淡竹叶汁180-200、鲜山楂果60-80、柠檬汁80-90、牡丹皮6-7、大麦芽6-7、黄芪4-5、菟丝子4-5、银杏叶6-7、苍术3-4、花生叶2-3、蔗糖60-65、柠檬酸钠0.2-0.3、芭蕉花苞15-20、米酒35-40、水适量。
2.如权利要求1所述的一种桃胶乳酸果冻,其特征在于,所述的天然果胶由柚子皮、苹果皮提取得到,具体步骤如下:收集新鲜柚子皮、苹果皮,洗净,置于60-65℃的烘箱中干燥8-10小时,将干燥后的柚子皮、苹果皮切成小块,将其放置在煮沸的水中灭酶10min,然后用40-50℃的温水漂洗3-4次,至漂洗液呈浅色,出去柚子皮、苹果皮中部分可溶性的糖以及色素类物质;将柚子皮、苹果皮与15倍质量的水混合,磨浆后置于容器中,加入盐酸,搅拌均匀后置于超声波清洗仪中提取,提取结束后迅速趁热将提取物进行细心分离,得提取液,调节pH3.5-4.0;将所得提取液与活性炭混合均匀,在65-75℃条件下保温吸附脱色除味,过滤,得提取液,加入2倍体积的95%的乙醇,使酒精浓度达50%-60%,静置60-70分钟,高速离心后,得沉淀物,将沉淀物用无水乙醇洗涤2次,将沉淀打散后置于60℃的烘箱中干燥6-8小时,得天然果胶。
3.如权利要求1所述的一种桃胶乳酸果冻的制备方法,其特征在于,包括以下工艺:
(1)将芸豆洗净,用清水浸泡5-6小时,取出,放入锅中,煮熟后捞出,置于容器中,倒入冰水冷却,去皮备用;
(2)将鲜奶与奶油、保加利亚乳杆菌、葡萄糖、步骤(1)中处理得到的芸豆合并,充分搅拌,混匀,在33-35℃条件下发酵10-12小时,得发酵物,将发酵物用滤网过滤,得发酵芸豆、酸奶备用;
(3)将甜杏仁洗净,与淡竹叶汁混合置于磨浆机中磨浆,反复磨浆2-3次,用3层纱布过滤,得汁液备用;
(4)将鲜山楂果洗净,取其果肉,切成小块后置于容器中,倒入柠檬汁,浸泡5-6小时,取出山楂备用;
(5)将芭蕉花苞中积水收集,置于容器中,将花苞洗净,与米酒混合置于锅中,加热煮沸,过滤,得滤液,待滤液冷却至室温后,与收集的芭蕉花苞积水合并,得汁液备用;
(6)将牡丹皮、大麦芽、黄芪、菟丝子、银杏叶、苍术、花生叶用5-10倍量的水加热提取,过滤,得中药提取液备用;
(7)将所述桃胶洗净,用清水浸泡至无硬块后,用料理机粉碎成桃胶碎胶,以料水比1:20,提取温度80-85℃,提取1小时,反复提取3次,用4层纱布过滤,即得桃胶汁备用;
(8)将天然果胶置于容器中,加入适量的水,吸胀后水浴加热10分钟,至固体完全溶解,再分别加入酸奶、步骤(3)(5)处理得到的物料、中药提取液、步骤(5)处理得到的汁液、桃胶汁、蔗糖、柠檬酸钠、适量纯净水,继续熬煮3min后,用3层纱布过滤,以获得无气泡、无结块的溶胶,再加入发酵芸豆、山楂果肉,再次搅拌后放入已消毒的模型中,封口,再于85-90℃条件下杀菌20min,冷却至室温即可。
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