CN106962584A - 一种夹心桂圆糖及其制备方法 - Google Patents
一种夹心桂圆糖及其制备方法 Download PDFInfo
- Publication number
- CN106962584A CN106962584A CN201710294538.1A CN201710294538A CN106962584A CN 106962584 A CN106962584 A CN 106962584A CN 201710294538 A CN201710294538 A CN 201710294538A CN 106962584 A CN106962584 A CN 106962584A
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- Prior art keywords
- longan
- sandwich
- mulberries
- dried
- sugar
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Classifications
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- 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
- A23G3/48—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
-
- 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
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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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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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
本发明公开了一种夹心桂圆糖及其制备方法,所述夹心桂圆糖是以去壳去核的空心桂圆作为天然球形支撑层,以桑葚和枸杞作为空心桂圆的夹心,冷冻,待冻透后进行冷冻干燥,最后再裹上一层蜂蜜和山楂粉,即制备得到夹心桂圆糖。本发明利用桂圆、桑葚、黑枸杞、山楂制作而成的夹心桂圆糖,在保留桂圆、枸杞、桑葚及黑糖特有的保健功能和营养价值的基础上,克服人们对桂圆、黑枸杞、桑葚等原料营养物质的地域和季节的限制。制备的夹心桂圆糖形式新颖,具有山楂、桂圆、桑葚和黑枸杞多重口味、质感的变化。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种夹心桂圆糖及其制备方法。
背景技术
桂圆又称龙眼,是我国南方的特产名品。桂圆性温,味甘,无毒,入心、脾二经,能滋益心脾、大补气血、宁心安神,常用以治疗思虑过度、劳心伤神、虚痨羸弱、失眠健忘、心悸怔仲等症,桂圆含有丰富的葡萄糖、蔗糖、蛋白质等营养成分,且含有大量的铁、钾等元素,具有益气补血、增强记忆、安神定志、降脂护心、延缓衰老、抗癌等诸多功能。现有的桂圆加工制品有龙眼干、龙眼膏、龙眼罐头等。但在桂圆加工过程中,桂圆干制时多采用热风干燥,水分从物料内部向外迁移扩散,改变了原有桂圆的性状,并造成维生素等营养成分受损严重。
桑葚,又称“民间圣果”,新鲜桑葚果实生理活动旺盛,含水量多,且桑葚肉质软,抗压性差,极易腐烂变质,鲜桑葚季节性强,不宜贮藏。传统的桑葚果加工产品有桑葚饮料、桑葚果糕、桑葚奶茶、桑葚干等。桑葚饮料、桑葚果糕、桑葚奶茶等产品,在生产加工过程中失去了桑葚果原有的风味;桑葚干制品,大多作为中药材原料,是其主要的消费形式。
黑枸杞被誉为野生的“蓝色妖姬”,除含有丰富的蛋白质、微量元素、维生素等外,还含有丰富的黑枸杞色素、花色苷、原花青素、多糖、黄酮类物质等,具有抗氧化、抗衰老、抗疲劳、降血脂、激活巨噬细胞、增强机体免疫力、改善睡眠等作用。黑枸杞泡水具有明显保护视力,预防治疗糖尿病、肿瘤癌症、血稠血栓,激活肝脏功能,保护心脑血管等功能。传统的黑枸杞制品口味单一,或直接食用,或用来泡茶、入药、泡酒等。
山楂为蔷薇科植物山里红或山楂的干燥成熟果实,酸甜适中,风味独特,常食山楂能够起到扩张血管、降低血糖、降低血压和清肠排毒的作用,常被视为“长寿食品”和减肥圣品。传统的山楂制品有山楂糕,山楂片和冰糖葫芦等。
综上,现有的桂圆、桑葚、枸杞和山楂多为各自单一的加工技术,且在制备过程中容易造成营养成分的流失。
发明内容
针对上述现有技术,本发明的目的提供一种夹心桂圆糖及其制备方法。本发明克服了对桂圆、桑葚、黑枸杞等原料季节性的限制,打破传统的桂圆、桑葚、黑枸杞各自单一的加工技术,在保留桂圆、桑葚和黑枸杞特有的保健功能和营养价值的基础上,制作一款形态新颖的夹心桂圆糖。
为实现上述目的,本发明采用如下技术方案:
本发明的第一方面,提供一种夹心桂圆糖,所述夹心桂圆糖是以去壳去核的空心桂圆作为天然球形支撑层,以桑葚和枸杞作为空心桂圆的夹心,冷冻,待冻透后进行冷冻干燥,最后再裹上一层蜂蜜和山楂粉,即制备得到夹心桂圆糖。
夹心桂圆、蜂蜜和山楂粉的质量比为12:10:1。
优选的,所选桂圆为新鲜桂圆,去壳后将桂圆核剔除,并收集桂圆壳和桂圆核,方便日后对桂圆壳和桂圆核的深加工。
优选的,所选桑葚为新鲜的经蜂蜜处理过的黑桑葚。
优选的,所述枸杞为可以直接食用的黑枸杞。
本发明的第二方面,提供上述夹心桂圆糖的制备方法,包括如下步骤:
(1)将桑葚用蜂蜜处理;将枸杞在紫外照射下摘除枸杞的尖端蒂,备用;将山楂去籽、切片烘烤、打粉,制备成山楂粉;
(2)将桂圆在热水中焯2~3分钟,沥干水,在紫外照射下去壳、去核,将步骤(1)中处理后的桑葚和枸杞放入桂圆中空部分,冷冻,待完全冻透后再进行冷冻干燥,制备得到夹心桂圆;
(3)将夹心桂圆沾蜂蜜后外裹一层山楂粉,即制备得到夹心桂圆糖。
步骤(1)中,桑葚用蜂蜜处理的方法为:将新鲜桑葚洗净,用盐水浸泡片刻沥干后,放入蜂蜜中腌渍,逼出桑葚浸汁后取出,沥干备用。桑椹腌渍蜂蜜食用具有良好补肾、改善神经衰弱和失眠症状的效果。
上述制备方法中,夹心桂圆、蜂蜜和山楂粉的质量比为12:10:1。
本发明的营养机理为:
本发明的夹心桂圆糖是以山楂、桂圆、桑葚、黑枸杞为原料,配料搭配科学、合理。其中:
桂圆味甘、性平,含有维生素A、维生素B1、B2和维生素C,含有葡萄糖、腺嘌呤、胆碱、蛋白质及多种氨基酸等对人体有益的成分,有壮阳益气、养血安神、美容润肤等功效,可用于治疗贫血、失眠、身体虚弱、神经衰弱等症状。桂元肉的糖分含量很高,含有可被人体直接吸收的萄萄糖;含丰富蛋白质和铁,在提高热能、补充营养的同时,可促进血红蛋白再生以补血,具有降脂护心,延缓衰老、增加冠状动脉血流量的作用,同时对与衰老过程有密切关系的黄素蛋白——脑B型单胺氧化酶有较强的抑制作用。
桑葚果实含有芦丁、胡萝卜素、维生素A、维生素B1、维生素B2、维生素C和蛋白质、生物碱、强心苷、花青素苷、脂类、游离酸、醇类、挥发油、鞣质及矢车菊素等成分,符合世界粮农组织和卫生组织提供的参考蛋白模式值。成熟桑葚含有的花色苷化合物,具有抗氧化、抗炎症、抗肿瘤、抗动脉粥样硬化等生物学效应,能显著提高人体免疫力,具有延缓衰老,美容养颜的功效。
黑枸杞富含枸杞多糖、蛋白质、氨基酸、维生素、矿物质、微量元素等多种营养成分。并且含有丰富的黑果色素—天然原花青素,具增强免疫力、延缓衰老、补血安神、改善睡眠、明目作用。其药用、保健价值远远高于普通红枸杞,被誉为“软黄金”。
山楂性微温,味酸甘,主要含有黄酮类、低聚黄烷类、有机酸类、微量元素等成分,能促进胃液分泌帮助消化,是常用的一味消食药。
蜂蜜味甘,性平,具有保护肝脏,增强抵抗力,杀菌,促进睡眠,促进胃肠道蠕动等作用。桑椹腌渍蜂蜜食用具有良好补肾,改善神经衰弱和失眠症状的效果。
另外,本发明的夹心桂圆糖中,桂圆、黑桑葚、黑枸杞和山楂的重量配比会直接影响夹心桂圆糖的风味、口感、外观及组织形态、色泽等,本发明通过大量的实验摸索,以不同重量配比的桂圆、黑桑葚、黑枸杞和山楂为原料,制成夹心桂圆糖,考察其风味、口感、外观及色泽等,结果发现:夹心桂圆、蜂蜜和山楂粉的质量比为12:10:1,进行配合为宜。
本发明还对上述夹心桂圆糖的制备方法进行了优化,包括夹心桂圆的冷冻处理,冷冻过程中桑葚的汁液转移到干黑枸杞中,丰富了产品味感;完全冷冻透后进行冷冻干燥,形成桂圆味道浓郁的夹心桂圆。结果发现,采用本发明的制备条件制备的夹心桂圆糖,其原料的营养成分不流失,又可以使产品具有良好的外形。
综上,本发明的夹心桂圆糖原料配方中,各原料组分是一个有机的整体,缺一不可。发明人在研发过程中发现,减少上述配方中的任何一种原料组分,或以具有相似性质的其他原料组分对本发明配方中的原料组分进行替换,则配方整体的作用效果显著降低;在本发明配方的基础上再增加其他的原料组分,配方的整体效果并未有明显的改善,甚至有效果降低的情况出现。
本发明的有益效果:
(1)在加工工艺上,本发明为一种新的、独特的产品形式,将桂圆核和桂圆壳除去,收集桂圆核和桂圆壳,方便日后对桂圆的深加工;产品以夹心的桂圆肉本身作为天然球形支撑层,经过冷冻干燥,最大程度地保留了桂圆、桑葚和黑枸杞的营养成分和风味;夹心的桂圆肉沾蜂蜜后外裹上一层山楂粉,形状似桂圆,食用时具有山楂、桂圆,桑葚和黑枸杞多重口味、质感的变化,同时也可满足对多种营养的需求。
(2)在原料搭配上,本发明的夹心桂圆糖,优选以山楂、桂圆、桑葚、黑枸杞为原料,配料搭配科学、合理。桂圆性质温热,食之过多则生热上火,而常食桑椹不仅可以明目,而且具有促进胃液分泌,刺激肠蠕动,可解除桂圆引起的上火滞气而产生的燥热,桂圆与桑葚一起食用,具有补肝肾,养血安神的作用;桂圆与黑枸杞搭配具有养血滋阴,养颜润肤,消除疲劳的作用,可用于辅助治疗干眼症;桑葚与黑枸杞配合食用具有滋补肝肾、疏肝解郁的功效,两者都对缺铁性贫血有好的辅助治疗作用;桑椹腌渍蜂蜜食用具有良好补肾、改善神经衰弱和失眠症状的效果;山楂含有大量的有机酸、果酸、山楂酸、枸橼酸等,提供的能量有限,营养单一,只消不补,空腹食用会对胃黏膜造成不良刺激,使胃发胀满、泛酸,与桂圆一起食用刚好营养互补;夹心桂圆肉经冷冻干燥后,甜度增加而且带有浓的桂圆香,沾蜂蜜后外裹上一层山楂粉,可降低甜度,更为酸甜适口。各种原料在营养价值与风味上协同或互补,使产品具有更加丰富的营养价值和协调、独特的口感。
(3)本发明利用冷冻干燥技术,可以较好地保留各种原料的营养、口味。发明优选产品的配方在最大限度满足人体对多种营养成分的要求的同时,实现产品的营养配方及风味最佳化。本发明不添加糖精等甜味剂和其他食品添加剂,完全使用天然原料,绿色健康,符合人们当下的食品消费理念。另外,本发明制备方法操作简单,安全可靠,利于产品的大规模生产。
附图说明
构成本申请的一部分的说明书附图用来提供对本申请的进一步理解,本申请的示意性实施例及其说明用于解释本申请,并不构成对本申请的不当限定。
图1:实施例1制备的夹心桂圆糖;
应该指出,以下详细说明都是例示性的,旨在对本申请提供进一步的说明。除非另有指明,本文使用的所有技术和科学术语具有与本申请所属技术领域的普通技术人员通常理解的相同含义。
需要注意的是,这里所使用的术语仅是为了描述具体实施方式,而非意图限制根据本申请的示例性实施方式。如在这里所使用的,除非上下文另外明确指出,否则单数形式也意图包括复数形式,此外,还应当理解的是,当在本说明书中使用术语“包含”和/或“包括”时,其指明存在特征、步骤、操作、器件、组件和/或它们的组合。
正如背景技术所介绍的,现有的桂圆、桑葚、枸杞和山楂多为各自单一的加工技术,且在制备过程中容易造成营养成分的流失。基于此,本发明提出了一种夹心桂圆糖。
在本申请的一种实施方案中,提供了一种夹心桂圆糖的制备方法,包括如下步骤:
(1)将桑葚用蜂蜜处理;将枸杞在紫外照射下摘除枸杞的尖端蒂,备用;将山楂去籽、打粉,制备成山楂粉;
(2)将桂圆在热水中焯2~3分钟,沥干水,在紫外照射下去壳、去核,将步骤(1)中处理后的桑葚和枸杞放入桂圆中空部分,冷冻,待完全冻透后再进行冷冻干燥,制备得到夹心桂圆;
(3)将夹心桂圆沾蜂蜜后外裹一层山楂粉,即制备得到夹心桂圆糖。
作为优选的方案,所选桂圆为新鲜桂圆,去壳后将桂圆核剔除,并收集桂圆壳和桂圆核,方便日后对桂圆壳和桂圆核的深加工。
优选的,所选桑葚为新鲜的经蜂蜜处理过的黑桑葚。
优选的,所述枸杞为可以直接食用的黑枸杞。
为了使得本领域技术人员能够更加清楚地了解本申请的技术方案,以下将结合具体的实施例详细说明本申请的技术方案。
本发明实施例中所用的试验材料均为本领域常规的试验材料,均可通过商业渠道购买得到。
实施例1:夹心桂圆糖的制备
(1)原料的处理:将新鲜桑葚洗净用淡盐水浸泡片刻,沥干后,放入蜂蜜中腌渍,逼出桑葚浸汁后取出,沥干备用;将黑枸杞在紫外照射下摘除黑枸杞的尖端蒂,备用;将新鲜山楂洗净、沥干水,剔除山楂籽,切片烘烤,在紫外照射下,冷却后打粉过100目筛后,得山楂粉备用。
(2)夹心桂圆的制备:选取大小均匀的桂圆在80℃热水中焯2~3分钟,沥干水,在紫外照射下,去壳,采用刀具将桂圆核剔除,将处理好的桑葚和黑枸杞按照一定比例放入桂圆的中空部分,处理好的桑葚与黑枸杞的数量比为1:2。然后进行冷冻,冷冻过程中桑葚的汁液转移到干黑枸杞中,丰富了产品味感;完全冷冻透后进行冷冻干燥,形成桂圆味道浓郁的夹心桂圆。
(3)沾蜜、裹粉
将夹心桂圆沾蜂蜜后外裹一层厚厚地山楂粉。
(4)包装
单个采用真空包装。
本实施例制备的夹心桂圆糖的照片如图1所示,感官评价结果如表1所示。
表 1感官评价结果
指标 | 感官评价 |
风味 | 具有山楂、桂圆、桑葚和黑枸杞多重口味及质感的变化。 |
口感 | 质脆,味浓,先酸后甜味慢慢变淡,不腻,清新爽口。 |
外观及组织形态 | 形状似桂圆,色泽、味道和质感均有层次感。 |
色泽 | 棕黄褐色,色泽均匀。 |
以上所述仅为本申请的优选实施例而已,并不用于限制本申请,对于本领域的技术人员来说,本申请可以有各种更改和变化。凡在本申请的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本申请的保护范围之内。
Claims (7)
1.一种夹心桂圆糖,其特征在于,所述夹心桂圆糖是以去壳去核的空心桂圆作为天然球形支撑层,以桑葚和枸杞作为空心桂圆的夹心,冷冻,待冻透后进行冷冻干燥,最后再裹上一层蜂蜜和山楂粉,即制备得到夹心桂圆糖。
2.如权利要求1所述的夹心桂圆糖,其特征在于,夹心桂圆、蜂蜜和山楂粉的质量比为12:10:1。
3.如权利要求1所述的夹心桂圆糖,其特征在于,所选桑葚为经蜂蜜处理过的黑桑葚。
4.如权利要求1所述的夹心桂圆糖,其特征在于,所述枸杞为黑枸杞。
5.权利要求1-4任一项所述的夹心桂圆糖的制备方法,其特征在于,包括如下步骤:
(1)将桑葚用蜂蜜处理;将枸杞在紫外照射下摘除枸杞的尖端蒂,备用;将山楂去籽、切片烘培、打粉,制备成山楂粉;
(2)将桂圆在热水中焯2~3分钟,沥干水,在紫外照射下去壳、去核,将步骤(1)中处理后的桑葚和枸杞放入桂圆中空部分,冷冻,待完全冻透后再进行冷冻干燥,制备得到夹心桂圆;
(3)将夹心桂圆沾蜂蜜后外裹一层山楂粉,即制备得到夹心桂圆糖。
6.如权利要求5所述的制备方法,其特征在于,步骤(1)中,桑葚用蜂蜜处理的方法为:将新鲜桑葚洗净,用盐水浸泡片刻沥干后,放入蜂蜜中腌渍,逼出桑葚浸汁后取出,沥干备用。
7.如权利要求5所述的制备方法,其特征在于,所述夹心桂圆、蜂蜜和山楂粉的质量比为12:10:1。
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