CN106666052A - 一种甜心荸荠及其制备方法 - Google Patents
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Classifications
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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
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- 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
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种甜心荸荠及其制备方法,包括如下重量百分比的各物质:28‑30%的荸荠和70‑72%的糖液;所述糖液包括如下重量份的各原料:白砂糖150‑250份、枸杞15‑25份、牛蒡低聚糖5‑15份、低聚麦芽糖5‑15份和水250‑350份。本发明制备的甜心荸荠,口感好,有很好的肠道清理功能,易消化,且具有一定的防便秘效果,既清热生津,又补充营养,还可用于预防流脑及流感。食用方便,操作简单,是一种营养健康、居家旅行必备的绿色健康食品。
Description
技术领域
本发明属于食品技术领域,具体涉及一种甜心荸荠及其制备方法。
背景技术
荸荠,是莎草科荸荠属一种。莎草科荸荠属浅水性宿根草本,以球茎作蔬菜食用。古称凫茈(凫茈),俗称马蹄,又称地栗,因它形如马蹄,又像栗子而得名。称它马蹄,仅指其外表;说它像栗子,不仅是形状,连性味、成分、功用都与栗子相似,又因它是在泥中结果,所以有地栗之称。地下茎为扁圆形,表面呈深褐色,肉白色,可食。
荸荠的作用:荸荠口感甜脆,营养丰富,含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙和碳水化合物。它的纤维是球状的,容易吸附杂物,有很好的清理肠道功能。在麻疹、流行性脑膜炎较容易发生的春季,荸荠是很好的防病食品。荸荠是寒性食物,有清热泻火的良好功效,既可清热生津,又可补充营养,最宜用于发烧病人。荸荠还含有一种抗病毒物质可抑制流脑,流感病毒,能用于预防流脑及流感的传播。
荸荠通常鲜食,生长周期短,且不易贮藏,应考虑如何实现对荸荠方便储存,提高其经济价值和营养价值。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提供一种甜心荸荠及其制备方法,目的是使荸荠口感好,易消化,且具有一定的防便秘效果。
为了实现上述目的,本发明采取的技术方案为:
一种甜心荸荠,包括如下重量百分比的各物质:
28-30%的荸荠和70-72%的糖液;
所述糖液包括如下重量份的各原料:
白砂糖150-250份、枸杞15-25份、牛蒡低聚糖5-15份、低聚麦芽糖5-15份和水250-350份。
优选的,还包括0.1%的香精。添加香精,增加荸荠的香醇度,使使其食用口感更好。
所述糖液中白砂糖、枸杞、牛蒡低聚糖、低聚麦芽糖和水的质量比为2:0.2:0.1:0.1:3。采用此配比甜度适中,营养搭配合理,并且使最终制备的甜心荸荠具有较好的防便秘、抗疲劳效果。
所述甜心荸荠的制备方法,包括如下步骤:
(1)对原料进行挑选、清洗预处理;
(2)将荸荠去皮,并进行防褐变处理;
(3)按照配方量配制糖液;
(4)将步骤(2)中处理后的荸荠与糖液按照配方量混合,之后进行煮制;
(5)煮制后的荸荠冷却、沥干后经真空包装、杀菌、清洗后,即得。
步骤(2)中所述防褐变处理是在质量分数为0.02%的焦亚硫酸钠溶液内浸没10~20min,并液封处理。焦亚硫酸钠溶液起到防褐变的同时,还具有防腐作用。
步骤(4)煮制后还包括在糖液中加入0.1%的香精和0.05%的清凉剂。香精及清凉剂的加入能够增加荸荠的风味,食之清凉可口。
所述清凉剂为薄荷脑。其淸凉香气,可平缓紧张愤怒的情绪,能提振精神、使身心欢愉。
优选的,所述香精为桂花香精或玫瑰花香精。
步骤(4)中荸荠与糖液的质量比为2:5。采用此比例便于煮制,使糖液中的营养更好的渗入到荸荠中。
步骤(5)中杀菌是在120-123℃下杀菌20-25min。通过真空包装后高温杀菌处理,保证食品安全的同时,有利于荸荠风味的保存。
本发明还提供牛蒡低聚糖的制备方法:取牛蒡药材,用粉碎机粉碎成粗粉,加热煎煮提取,提取温度为80-100℃,提取3次,第1次加10-18倍量的水,浸泡10-60min,提取0.5-2h;第2次加8-16倍量的水,提取0.5-2h;第3次加8-15倍量的水,提取0.5-2h;每次用三层纱布过滤,合并滤液,将滤液减压浓缩至牛蒡药材重量的1-5倍g/ml,用1-5倍体积的80%-95%乙醇醇沉,抽滤,收集滤饼,用乙醇反复洗涤,然后于40-70℃真空干燥,粉碎,过60目筛得牛蒡低聚糖细粉。
低聚麦芽糖对人体内有益的双歧杆菌有强大的增值作用,净化肠道,促进肠蠕动,防止和解除便秘及腹泻,抑制体内有害菌的繁殖和有毒腐败物质的产生。对分泌体内多种毒素的产气荚膜梭状芽胞杆菌有明显的抑制作用,增强免疫力、降低胆固醇和血脂,促进老年人对钙的吸收,是预防老年人骨质疏松的有效营养补剂,还可阻断蔗糖变异链球菌分解,抑制蛀牙。
牛蒡低聚糖具有促使双歧杆菌增殖,防止便秘,排毒养颜、减肥瘦身,保护肝脏,降低血清胆固醇,增强机体免疫力,抗癌、抗疲劳、促进矿物质吸收的功能。
枸杞子含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸及铁、磷、钙等营养成分,有补虚安神、明目祛风、益肾润肺、护肝抗肿瘤、降血糖以及抗衰老等作用。
本发明的有益效果:本发明制备的甜心荸荠,口感好,有很好的肠道清理功能,易消化,且具有一定的防便秘效果,既清热生津,又补充营养,还可用于预防流脑及流感。食用方便,操作简单,是一种营养健康、居家旅行必备的绿色健康食品。
具体实施方式
下面通过对实施例的描述,对本发明的具体实施方式作进一步详细的说明,目的是帮助本领域的技术人员对本发明的构思、技术方案有更完整、准确和深入的理解,并有助于其实施。
本发明中的荸荠可以选用广西品种的马蹄。
实施例1
一种甜心荸荠,包括如下重量百分比的各物质:
28%的荸荠和72%的糖液;
糖液包括如下重量份的各原料:
白砂糖150份、枸杞16份、牛蒡低聚糖7份、低聚麦芽糖6份和水260份。
本实施例甜心荸荠的制备方法,包括如下步骤:
(1)原料预处理:挑选荸荠,清洗表面泥沙等杂质,水浮选剔除皱缩、黄斑、腐烂、霉变等不合格荸荠;枸杞清洗浮选备用;
(2)去皮护色:使用荸荠去皮机、或人工方式去皮,之后将去皮后的荸荠置于0.02%焦亚硫酸钠溶液内浸没12min,液封备用,防止褐变;
(3)将白砂糖150份、枸杞16份、牛蒡低聚糖7份、低聚麦芽糖6份和水260份混合,煮制得糖液;
(4)糖制:按照配方量在步骤(3)所得糖液中加去皮护色后的荸荠,大火煮制30min;
(5)杀菌:室温冷却沥干荸荠后,通过铝箔袋真空包装,在杀菌釜内121℃温度下持续杀菌20min,之后冷却清洗,即得。
实施例2
本实施例与实施例1的不同点在于,本实施例的糖液包括如下重量份的各原料:
白砂糖200份、枸杞20份、牛蒡低聚糖10份、低聚麦芽糖10份和水300份。
本实施例的甜心荸荠与实施例1的制备方法类似,仅是糖液配方量的不同,这里不再过多螯述。
实施例3
一种甜心荸荠,包括如下重量百分比的各物质:
28.5%的荸荠、71.35%的糖液、0.1%的桂花香精和0.05%的薄荷脑;
糖液包括如下重量份的各原料:
白砂糖200份、枸杞20份、牛蒡低聚糖10份、低聚麦芽糖10份和水300份。
本实施例甜心荸荠的制备方法,包括如下步骤:
(1)原料预处理:挑选荸荠,清洗表面泥沙等杂质,水浮选剔除皱缩、黄斑、腐烂、霉变等不合格荸荠;枸杞清洗浮选备用;
(2)去皮护色:使用荸荠去皮机、或人工方式去皮,之后将去皮后的荸荠置于0.02%焦亚硫酸钠溶液内浸没15min,液封备用,防止褐变;
(3)将白砂糖200份、枸杞20份、牛蒡低聚糖10份、低聚麦芽糖10份和水300份混合,煮制得糖液;
(4)糖制:按照配方量在步骤(3)所得糖液中加去皮护色后的荸荠,大火煮制30min;
(5)冷却;在步骤(4)煮制后的料液中加入0.1%桂花香精和0.05%的薄荷脑,混匀室温冷却静置;
(6)杀菌:取出冷却沥干后的荸荠,通过铝箔袋真空包装,在杀菌釜内121℃温度下持续杀菌20min,之后冷却清洗,即得。
实施例4
一种甜心荸荠,包括如下重量百分比的各物质:
29.5%的荸荠、70.35%的糖液、0.1%的玫瑰香精和0.05%的薄荷脑;
糖液包括如下重量份的各原料:
白砂糖250份、枸杞25份、牛蒡低聚糖15份、低聚麦芽糖15份和水350份。
本实施例与实施例3荸荠的制备方法类似,不同点在于,步骤(6)在杀菌釜内123℃温度下持续杀菌24min。
对比例
本对比例与实施例1的不同点在于,糖液仅包括白砂糖和水,其中白砂糖与水的比例为2:5。
便秘及刺激效果实验
以下利用食用后效果来评价实施例1-4制备的荸荠功效。通过40便秘患者的志愿者作为试用对象,任意等分成9组,分别食用实施例1-4制备的荸荠,每天饭后食用,食用一个星期,效果总分为5分:5分为最高分,表示很好,非常满意;4分为较好;3分为可以接受;3分以下为不好,不能接受。以下为各项平均得分,具体见表1。
表1食用后效果
通过实验发现,每隔一天食用一次本发明的荸荠,坚持两个月,试用对向食欲加强,并且白天不易产生疲劳感。
以上对本发明进行了示例性描述。显然,本发明具体实现并不受上述方式的限制。只要是采用了本发明的方法构思和技术方案进行的各种非实质性的改进;或未经改进,将本发明的上述构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (10)
1.一种甜心荸荠,其特征在于,包括如下重量百分比的各物质:
28-30%的荸荠和70-72%的糖液;
所述糖液包括如下重量份的各原料:
白砂糖150-250份、枸杞15-25份、牛蒡低聚糖5-15份、低聚麦芽糖5-15份和水250-350份。
2.根据权利要求1所述甜心荸荠,其特征在于,还包括0.1%的香精。
3.根据权利要求1或2所述甜心荸荠,其特征在于,所述糖液中白砂糖、枸杞、牛蒡低聚糖、低聚麦芽糖和水的质量比为2:0.2:0.1:0.1:3。
4.根据权利要求1所述甜心荸荠的制备方法,其特征在于,包括如下步骤:
(1)对原料进行挑选、清洗预处理;
(2)将荸荠去皮,并进行防褐变处理;
(3)按照配方量配制糖液;
(4)将步骤(2)中处理后的荸荠与糖液按照配方量混合,之后进行煮制;
(5)煮制后的荸荠冷却、沥干后经真空包装、杀菌、清洗后,即得。
5.根据权利要求4所述甜心荸荠的制备方法,其特征在于,步骤(2)中所述防褐变处理是在质量分数为0.02%的焦亚硫酸钠溶液内浸没10~20min,并液封处理。
6.根据权利要求4所述甜心荸荠的制备方法,其特征在于,步骤(4)煮制后还包括在糖液中加入0.1%的香精和0.05%的清凉剂。
7.根据权利要求6所述甜心荸荠的制备方法,其特征在于,所述清凉剂为薄荷脑。
8.根据权利要求6所述甜心荸荠的制备方法,其特征在于,所述香精为桂花香精或玫瑰花香精。
9.根据权利要求4所述甜心荸荠的制备方法,其特征在于,步骤(4)中荸荠与糖液的质量比为2:5。
10.根据权利要求4所述甜心荸荠的制备方法,其特征在于,步骤(5)中杀菌是在120-123℃下杀菌20-25min。
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