CN106820025A - 一种薜荔籽果冻及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种薜荔籽果冻及其制备方法,该果冻包括如下组分,薜荔籽0.2‑0.4份、黄原胶0.6‑0.8份、卡拉胶0.2‑0.4份、白砂糖10‑12份、柠檬酸0.2‑0.4份、荔枝香精0.01‑0.02份、南眉籽3‑5份、氯化钙0.01‑0.03份、Zein/VD纳米粒子0.1‑0.15份、水75‑85份。本发明将薜荔籽果胶与果冻结合,改变了功能性食品的服用方式,更利于其消化吸收。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种薜荔籽果冻及其制备方法。
背景技术
薜荔,又名凉粉子,木莲等。攀援或匍匐灌木,叶两型,枝节上生不定根,叶卵状心形。产福建、江西、浙江、安徽、江苏、中国台湾等地。瘦果水洗可作凉粉,藤叶药用。
薜荔籽果胶是一种大分子多糖物质,存在于植物相邻细胞壁的中胶层,近些年的研究表明,果胶具有某些重要的生理功能,如降低血清胆固醇、血糖含量,刺激噬菌细胞和巨噬细胞,增殖脾细胞,抗补体活性,抑制透明质酸酶和组胺的释放、内毒素诱导的炎症反应和预防癌症发生与转移。在预防癌症的发生方面,Jackson等发现果胶能诱导雄激素依赖性和雄性激素非依赖性前列腺癌细胞程序性死亡,而不会对非致癌细胞产生影响;脱甲基反应表明果胶中交联的酯基是重要的癌细胞死亡诱导活性剂。目前对果胶免疫活性的报道不一,例如Wang Xue-Song等研究发现积雪草果胶的免疫活性是因含有1,6-糖苷键连接的半乳糖基,而K.W.Yu[43]认为果胶具有免疫活性是由于含有阿拉伯-(3,6)-半乳糖基链。此外,Wang Xue-Song在研究中还发现乙酰基和阿拉伯糖基的存在抑制了免疫活性的表达。在降低血糖方面,Sanchez等研究认为高甲氧基果胶能改善Zucker肥胖大鼠的胰岛素抵抗力,并且在预防某些与代谢综合症相关的心血管病危险因素方面,高甲氧基果胶比β-葡聚糖更有效。此外,果胶还能够防止重金属离子中毒,尤其是铅中毒。Khotimchenko研究了果胶对小鼠体内铅的移除及由铅引起的甲状腺损伤的影响,结果表明低酯果胶能够降低小鼠体内铅的含量,并且对治疗由铅引起的甲状腺损伤十分有效。
果冻作为一种休闲食品,深受人们喜爱,其方便携带、口感软滑,在人们生活中起着不可替代的作用。
发明内容
为了增加果冻营养成分的多样性,增加果冻的药用功能性,本发明提供一种薜荔籽果冻及其制备方法,将薜荔籽果胶与果冻结合,改变了功能性食品的服用方式,更利于其消化吸收。
本发明是这样实现的,根据本发明的一个方面,提供了一种薜荔籽果冻,按重量份计,包括如下组分,薜荔籽0.2-0.4份、黄原胶0.6-0.8份、卡拉胶0.2-0.4份、白砂糖10-12份、柠檬酸0.2-0.4份、荔枝香精0.01-0.02份、南眉籽3-5份、氯化钙0.01-0.03份、Zein/VD纳米粒子0.1-0.15份、水75-85份。
根据本发明的另外一个方面,还提供了制备上述薜荔籽果冻的方法,包括如下步骤:
1)薜荔籽果胶的提取,将薜荔籽洗涤、干燥,按照40:1的水料比向薜荔籽中加水,用柠檬酸调节pH为2.5,置于磁力搅拌器中提取30min,过200目筛滤去薜荔籽,得到薜荔籽果胶提取液,将提取液密封备用;
2)取黄原胶、卡拉胶,分别加入20mL水使胶充分膨胀,再取20mL水,加入白砂糖、荔枝香精、南眉籽、氯化钙、Zein/VD纳米粒子,混合均匀;
3)将膨胀了的黄原胶、卡拉胶倒入步骤1)制备的薜荔籽果胶提取液中,置于电炉上70-80℃煮胶30min;将加有白砂糖的溶液煮沸后冷却至70℃,把含有三种胶的溶液与加有白砂糖的溶液混合均匀;
4)将步骤3)制备的混合液过200目滤布,获得透明溶液;
5)巴氏灭菌法灭菌15min,果冻盒同时用沸水煮灭菌;
6)趁热将样品加入到果冻盒中,密封储藏;
7)常温或冷藏保存使其冷却,样品成冻状得到成品。
与现有技术相比,本发明的优点在于,将薜荔籽果胶的营养成分结合到果冻中,增加了果冻的营养、药性功能,改变了药物的服用方式,并且本发明没有采用制作果冻常用的魔芋胶,减少了由于魔芋胶产生的腥味。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1、
一种薜荔籽果冻,按重量份计,包括如下组分,薜荔籽0.2份、黄原胶0.6份、卡拉胶0.2份、白砂糖10份、柠檬酸0.2份、荔枝香精0.01份、南眉籽3份、氯化钙0.01份、Zein/VD纳米粒子0.1份、水75份。
制备上述薜荔籽果冻的方法,包括如下步骤:
1)薜荔籽果胶的提取,将薜荔籽洗涤、干燥,按照40:1的水料比向薜荔籽中加水,用柠檬酸调节pH为2.5,置于磁力搅拌器中提取30min,过200目筛滤去薜荔籽,得到薜荔籽果胶提取液,将提取液密封备用;
2)取黄原胶、卡拉胶,分别加入20mL水使胶充分膨胀,再取20mL水,加入白砂糖、荔枝香精、南眉籽、氯化钙、Zein/VD纳米粒子,混合均匀;
3)将膨胀了的黄原胶、卡拉胶倒入步骤1)制备的薜荔籽果胶提取液中,置于电炉上70-80℃煮胶30min;将加有白砂糖的溶液煮沸后冷却至70℃,把含有三种胶的溶液与加有白砂糖的溶液混合均匀;
4)将步骤3)制备的混合液过200目滤布,获得透明溶液;
5)巴氏灭菌法灭菌15min,果冻盒同时用沸水煮灭菌;
6)趁热将样品加入到果冻盒中,密封储藏;
7)常温或冷藏保存使其冷却,样品成冻状得到成品。
实施例2、
一种薜荔籽果冻,按重量份计,包括如下组分,薜荔籽0.4份、黄原胶0.8份、卡拉胶0.4份、白砂糖12份、柠檬酸0.4份、荔枝香精0.02份、南眉籽5份、氯化钙0.03份、Zein/VD纳米粒子0.15份、水85份。
制备方法与实施例1相同。
实施例3、
一种薜荔籽果冻,按重量份计,包括如下组分,薜荔籽0.3份、黄原胶0.7份、卡拉胶0.3份、白砂糖11份、柠檬酸0.3份、荔枝香精0.015份、南眉籽4份、氯化钙0.02份、Zein/VD纳米粒子0.12份、水80份。
制备方法与实施例1相同。
在加入薜荔籽果胶后,在胶体质量相同的情况下用质构仪测试,果冻的刚性更强(由5.5上升到6.5),且观察可知薜荔籽果胶加入后成品果冻透明度更高,说明薜荔籽果胶可以明显增强凝胶的效果。在人群感官实验中口感由三级上升到了五级。
Claims (2)
1.一种薜荔籽果冻,其特征在于,按重量份计,包括如下组分,薜荔籽0.2-0.4份、黄原胶0.6-0.8份、卡拉胶0.2-0.4份、白砂糖10-12份、柠檬酸0.2-0.4份、荔枝香精0.01-0.02份、南眉籽3-5份、氯化钙0.01-0.03份、Zein/VD纳米粒子0.1-0.15份、水75-85份。
2.制备如权利要求1所述的薜荔籽果冻的方法,其特征在于,包括如下步骤:
1)薜荔籽果胶的提取,将薜荔籽洗涤、干燥,按照40:1的水料比向薜荔籽中加水,用柠檬酸调节pH为2.5,置于磁力搅拌器中提取30min,过200目筛滤去薜荔籽,得到薜荔籽果胶提取液,将提取液密封备用;
2)取黄原胶、卡拉胶,分别加入20mL水使胶充分膨胀,再取20mL水,加入白砂糖、荔枝香精、南眉籽、氯化钙、Zein/VD纳米粒子,混合均匀;
3)将膨胀了的黄原胶、卡拉胶倒入步骤1)制备的薜荔籽果胶提取液中,置于电炉上70-80℃煮胶30min;将加有白砂糖的溶液煮沸后冷却至70℃,把含有三种胶的溶液与加有白砂糖的溶液混合均匀;
4)将步骤3)制备的混合液过200目滤布,获得透明溶液;
5)巴氏灭菌法灭菌15min,果冻盒同时用沸水煮灭菌;
6)趁热将样品加入到果冻盒中,密封储藏;
7)常温或冷藏保存使其冷却,样品成冻状得到成品。
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