CN106578308A - 一种山楂糕及其制备方法 - Google Patents
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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Abstract
本发明涉及食品加工技术领域,具体涉及一种山楂糕及其制备方法。本发明山楂糕由以下原料制成:山楂55‑70份、红枣10‑20份、糖15‑25份、蛇皮果10‑18份、芡实粉8‑16份、马蹄5‑10份、西米粉5‑13份、葛根粉8‑16份、羊奶果2‑5份、木瓜蛋白酶0.1‑0.3份、鼠李糖乳杆菌0.1‑0.4份、干酪乳杆菌0.1‑0.5份。本发明提供一种山楂糕,具有用料纯天然,不添加化学防腐剂,凝固剂、食用色素,制成的山楂糕外形佳,口感好,营养丰富的特点。本发明还提供了该山楂糕的制备方法。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种山楂糕及其制备方法。
【背景技术】
山楂(Crataegus pinnatifida Bunge),又名山里果、山里红,蔷薇科山楂属,落叶乔木,高可达6米。核果类水果,核质硬,果肉薄,味微酸涩。果可生吃或作果脯果糕,干制后可入药,是中国特有的药果兼用树种,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,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
山楂含多种有机酸。口服后增强胃液酸度,提高胃蛋白酶活性,促进蛋白质的消化;山楂味酸,刺激胃黏膜促进胃液分泌;山楂中含脂肪酶,能促进脂肪的消化;山楂含有维生素C等成分,口服可增进食欲;山楂对胃肠运动功能具有调节作用,对痉挛状态的胃肠平滑肌有抑制作用,对松弛状态的平滑肌有兴奋作用。山楂黄酮可显著降低实验性高血脂动物的血清总胆固醇(TC)、低密度脂蛋白胆固醇(I。DI。一C)和载脂蛋白B(ApoB)的浓度,显著升高高密度脂蛋白一胆固醇(HDL_C)和载脂蛋白A,(ApoA)浓度,但对甘油三酯(TG)影响不大。山楂降血脂作用是通过抑制肝脏胆固醇的合成,促进肝脏对血浆胆固醇的摄人而发挥降血脂作用。山楂黄酮还可降低动脉粥样硬化(AS)发生的危险性,起到预防AS发生发展的作用。山楂对志贺菌属、变形杆菌、大肠埃希菌、金黄色葡萄球菌等有较强的抑菌作用。特别是山楂中的牡荆素是一种高效的抗癌物质,可以说经常食用山楂对防止癌症很有裨益。山楂具有很高的药用价值、保健价值和营养价值。
现代社会,随着生活的改变和发展,人们对生活的要求也是越来越高,从简单的衣食住行都有了更直观的改变。从吃的来说,更多的人选择了更美味更有欣赏价值的餐点、糕点。在这种情况下,糕点所承载的功能势必将进一步加强,山楂本属药食同源类,山楂糕因此具备一定的食疗作用,但选择恰当的其他药食同源类原料与山楂糕配伍,可使各原料中的活性成分产生协同作用,对特定人群起到预防性调节或对人体的亚健康状态起到调节的效果。因此,山楂制品如山楂糕、山楂片等深受广大消费者的欢迎,颇具市场竞争力。
目前市场上出售的山楂糕主要由山楂、白砂糖以及常用食品添加剂如化学防腐剂、凝固剂、增稠剂、食用色素,其制备过程主要依靠原料中的黏性物质将山楂糕压制粘连在一起,等方法制成。加之传统糕点的外形不佳,制得的山楂糕,口感不够紧致,口感粗糙,缺少弹性,营养价值不高,不符合现代人的健康饮食观念和消费理念。
【发明内容】
本发明的发明目的在于:针对目前市售山楂糕存在食品添加剂如化学防腐剂、凝固剂、增稠剂、食用色素多,口感粗糙,缺少弹性,营养价值不高的问题,提供一种山楂糕,具有用料纯天然,不添加化学防腐剂,凝固剂、食用色素,制成的山楂糕外形佳,口感好,营养丰富的特点。本发明另一目的,还提供了该山楂糕的制备方法。
为了实现上述目的,本发明采用的技术方案如下:
一种山楂糕,由以下原料制成:山楂55-70份、红枣10-20份、糖15-25份、蛇皮果10-18份、芡实粉8-16份、马蹄5-10份、西米粉5-13份、葛根粉8-16份、羊奶果2-5份、木瓜蛋白酶0.1-0.3份、鼠李糖乳杆菌0.1-0.4份、干酪乳杆菌0.1-0.5份。
优化的,由以下原料制成:山楂60-65份、红枣12-18份、糖18-22份、蛇皮果12-16份、芡实粉10-14份、马蹄6-9份、西米粉7-11份、葛根粉10-14份、羊奶果3-4份、木瓜蛋白酶0.15-0.25份、鼠李糖乳杆菌0.2-0.3份、干酪乳杆菌0.2-0.3份。
更优化的,由以下原料制成:山楂62.5份、红枣15份、糖20份、蛇皮果14份、芡实粉12份、马蹄7.5份、西米粉9份、葛根粉12份、羊奶果3.5份、木瓜蛋白酶0.2份、鼠李糖乳杆菌0.25份、干酪乳杆菌0.25份。
一种制备上述山楂糕的方法,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的1.5-5倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的1/2-2/3时,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮5-30min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
优化的,果肉糊状液加入混合液I和混合液II前,过30-60目筛。
更优化的,水的加入量为山楂重量的2-3倍。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
1.本发明的山楂糕采用纯天然原料制成,合理搭配,根据物料间特性,设计本本发明制备方法,不额外添加凝固剂、色素和化学防腐剂。采用本发明配方和制备方法制备出来的山楂糕,口感细腻,有嚼劲,外形好。将本发明山楂糕与市售山楂糕,通过街头随机抽取100名路人对两者间口感和外形进行评价并投票,结果本发明山楂糕受欢迎程度达90%以上,投票理由普遍觉得本发明外形吸引人,口感好,有嚼劲。
2.本发明原料中羊奶果颜色鲜艳,成熟果实鲜红色至紫红色,可食部占91%,经榨汁后,羊奶果汁甜酸,适度可口,水分充足,颜色鲜艳,加入到本品中可以替代常用添加色素,而达到调节山楂糕颜色,使山楂糕颜色更鲜艳的目的。本发明中通过添加蛇皮果、芡实粉、西米粉和葛根粉等,通过特定条件下熬制,激发物质本身粘性,而不需要额外添加凝固剂,保持原汁原味,口感佳。
3.本品中通过添加鼠李糖乳杆菌和干酪乳杆菌,一方面可以有效植入对人体有益的益生菌,促进人体肠道健康,帮助消化、防止便秘及细胞老化,抗肿瘤和调节人体机能。干酪乳杆菌和鼠李糖乳杆菌以一定比例配合使用,能够抑制和杀死食品中的许多腐败菌及致病菌,并且不影响食物性状,有效延长山楂糕的储藏时间。
通过实施对比,一份添加本发明比例的鼠李糖乳杆菌和干酪乳杆菌,另一份不添加鼠李糖乳杆菌和干酪乳杆菌,其他配方和制作方法均相同。在20摄氏度条件下贮藏,不添加鼠李糖乳杆菌和干酪乳杆菌的山楂糕在40h左右开始出现口感或外观改变等变质情况;而添加鼠李糖乳杆菌和干酪乳杆菌在72小时以后才开始出现口感或外观改变等变质情况。
4.本发明山楂糕中主要以山楂为原料,具有很好的开胃效果,与木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌等共同产生协同作用,共同有效解除目前人们由于肉类食品食用过多而普遍存在的消化问题,降低胆固醇。同时添加蛇皮果、羊奶果,含有丰富的膳食纤维和维生素及对人体有效成份。芡实、葛根和西米,搭配使用还具有很好的补益脾胃、生津、养肤等效果,有效的调节人体机能。本山楂配方合理,营养全面、丰富。
【具体实施方式】
下面结合实施例对本发明作进一步说明。
一、配方实施例
实施例1
一种山楂糕,由以下原料制成:山楂55份、红枣10份、糖15份、蛇皮果10份、芡实粉8份、马蹄5份、西米粉5份、葛根粉8份、羊奶果2份、木瓜蛋白酶0.1份、鼠李糖乳杆菌0.1份、干酪乳杆菌0.1份。
实施例2
一种山楂糕,由以下原料制成:山楂70份、红枣20份、糖25份、蛇皮果18份、芡实粉16份、马蹄10份、西米粉13份、葛根粉16份、羊奶果5份、木瓜蛋白酶0.3份、鼠李糖乳杆菌0.4份、干酪乳杆菌0.5份。
实施例3
一种山楂糕,由以下原料制成:山楂60份、红枣12份、糖18份、蛇皮果12份、芡实粉10份、马蹄6份、西米粉7份、葛根粉10份、羊奶果3份、木瓜蛋白酶0.15份、鼠李糖乳杆菌0.2份、干酪乳杆菌0.2份。
实施例4
一种山楂糕,由以下原料制成:山楂65份、红枣18份、糖22份、蛇皮果16份、芡实粉14份、马蹄9份、西米粉11份、葛根粉14份、羊奶果4份、木瓜蛋白酶0.25份、鼠李糖乳杆菌0.3份、干酪乳杆菌0.3份。
实施例5
一种山楂糕,由以下原料制成:山楂62.5份、红枣15份、糖20份、蛇皮果14份、芡实粉12份、马蹄7.5份、西米粉9份、葛根粉12份、羊奶果3.5份、木瓜蛋白酶0.2份、鼠李糖乳杆菌0.25份、干酪乳杆菌0.25份。
二、制备方法实施例
实施例6
一种制备实施例1-6山楂糕的方法,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的1.5倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的1/2时,过30目筛,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮5min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
实施例7
一种制备实施例1-6山楂糕的方法,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的5倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的2/3时,过60目筛,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮30min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
实施例8
一种制备实施例1-6山楂糕的方法,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的2倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的7/12时,过40目筛,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮15min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
实施例9
一种制备实施例1-6山楂糕的方法,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的3倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的7/12时,过50目筛,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮25min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
三、山楂糕试吃实验
实施样品制备:取实施例1-5配方,按制备方法8进行制备,得实施例1-5样品。
对照样品:市售山楂糕对照样品。
试验方法:随机抽取100名最近两周有食用糕点类人群进行试吃,每天总食用量为300g,连续试吃4天后,对各样品的外观、口感、腻味感及食用后消化情况进行评分,满分100分,分数高为佳,分数低为差,每个试吃者单独进行打分后,统计并求出平均分并记录。结果如下表所示。
表试吃结果统计
外形 | 口感 | 腻味感 | 消化情况 | |
实施例1 | 91 | 87 | 80 | 84 |
实施例2 | 90 | 86 | 76 | 82 |
实施例3 | 93 | 92 | 79 | 87 |
实施例4 | 95 | 96 | 83 | 89 |
实施例5 | 98 | 96 | 84 | 88 |
市售对照样品 | 65 | 61 | 50 | 40 |
从以上结果可以看出,本发明山楂糕与市售山楂糕对照样品相比,具有外形好,口感佳,且不易产生腻味感,容易消化的特点,受到试吃者认同。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种山楂糕,其特征在于,由以下原料制成:山楂55-70份、红枣10-20份、糖15-25份、蛇皮果10-18份、芡实粉8-16份、马蹄5-10份、西米粉5-13份、葛根粉8-16份、羊奶果2-5份、木瓜蛋白酶0.1-0.3份、鼠李糖乳杆菌0.1-0.4份、干酪乳杆菌0.1-0.5份。
2.根据权利要求1所述的一种山楂糕,其特征在于,由以下原料制成:山楂60-65份、红枣12-18份、糖18-22份、蛇皮果12-16份、芡实粉10-14份、马蹄6-9份、西米粉7-11份、葛根粉10-14份、羊奶果3-4份、木瓜蛋白酶0.15-0.25份、鼠李糖乳杆菌0.2-0.3份、干酪乳杆菌0.2-0.3份。
3.根据权利要求1所述的一种山楂糕,其特征在于,由以下原料制成:山楂62.5份、红枣15份、糖20份、蛇皮果14份、芡实粉12份、马蹄7.5份、西米粉9份、葛根粉12份、羊奶果3.5份、木瓜蛋白酶0.2份、鼠李糖乳杆菌0.25份、干酪乳杆菌0.25份。
4.一种制备权利要求1-3所述山楂糕的方法,其特征在于,包括以下步骤:
a.按重量份比,先取芡实粉、西米粉和葛根粉置于容器中,再加水适量,使上述原料充分溶解于水中,得混合液I,备用;
b.按重量份比,取羊奶果,榨汁后取汁液,然后取木瓜蛋白酶、鼠李糖乳杆菌和干酪乳杆菌,将上述原料混合均匀,得混合液II,备用;
c.按重量份比,取马蹄切丁,得马蹄丁,备用;
d.按重量份比,先取山楂、红枣和蛇皮果,分别取可食部、绞碎后放入锅中,再往所述锅加入水和糖,所述水的加入量为山楂重量的1.5-5倍,然后加热煮沸,不断搅拌,直至原料煮成糊状且水分蒸发量为原来的1/2-2/3时,得果肉糊状液;再取混合液I和混合液II加入到所述果肉糊状液中,继续搅拌,加热煮5-30min至汤汁挂边、锅四周不断冒气泡时,停止加热,最后加入马蹄丁,搅拌均匀,倒入模具,冷却后取出,即得山楂糕。
5.根据权利要求4所述的一种制备山楂糕的方法,其特征在于,果肉糊状液加入混合液I和混合液II前,过30-60目筛。
6.根据权利要求4所述的一种制备山楂糕的方法,其特征在于,水的加入量为山楂重量的2-3倍。
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