CN107279714A - 含有枸杞子的高弹性火龙果年糕及制造工艺 - Google Patents
含有枸杞子的高弹性火龙果年糕及制造工艺 Download PDFInfo
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Abstract
本发明公开了一种含有枸杞子的高弹性火龙果年糕及制造工艺，包括火龙果果汁和年糕粉混合成型的块状年糕，所述的火龙果果汁包括红肉火龙果果肉汁和红皮火龙果果皮汁以及添加剂，添加剂包括柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚；所述的年糕粉包括大米粉、糯米粉、小麦粉、酵母、枸杞子。本发明的含有枸杞子的高弹性火龙果年糕通过将柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚多种有效成分加入红皮火龙果果皮汁内，不仅有效利用了火龙果的果皮成分避免浪费，而且通过酵母发酵技术提高了年糕弹性、口感可以使用透明包装，并通过枸杞子增加药用价值。
Description
技术领域
本发明涉及食品领域，具体涉及一种含有枸杞子的高弹性火龙果年糕。
背景技术
年糕是中国人民的传统美味，深受大众欢迎。现有年糕与一些果汁混合形成带有色彩的年糕已有小批量生产，特别是火龙果年糕由于火龙果特有的营养价值广受欢迎，目前的火龙果年糕其主要采用红肉火龙果的果肉混合年糕粉进行制造，这种配方或者制造方式过于传统，无法较长时间的存储火龙果年糕，特别是这种火龙果年糕其色泽经过蒸煮以后变成色泽偏暗淡的紫红色，不仅给人以陈旧感，而且不能在阳光下照射容易变色为淡黄色，需要避光包装，另一方面现有年糕其质地较为密实口感较差，如何解决上述技术问题一直是本领域技术人员研究的对象。
发明内容
本发明提供了一种色彩鲜艳、口感好的可以透明包装的含有枸杞子的高弹性火龙果年糕。
一种含有枸杞子的高弹性火龙果年糕，包括火龙果果汁和年糕粉混合成型的块状年糕，所述的火龙果果汁包括红肉火龙果果肉汁；所述的年糕粉包括大米粉、糯米粉、小麦粉、酵母、枸杞子，通过大米粉、糯米粉两种物质混合提高火龙果年糕的口感，而小麦粉、酵母的结合可以经过发酵产生大量微小气泡提高年糕的弹性，特别是枸杞子的添加达到了一定的药用价值。
所述的火龙果果汁还包括红皮火龙果果皮汁。火龙果果皮目前大都作为废弃物被遗弃，不仅对环境造成较大的负担，而且也形成了大量浪费。红皮火龙果果皮汁作为天然色素原料大大增加了火龙果年糕色彩的原汁原味，降低了制造成本。火龙果果皮含有非常珍贵的营养物质-花青素。花青素是一种强力的抗氧化剂，强于胡萝卜素10倍以上，且能在人体血液中保存活性75小时极大的提高了火龙果年糕的保健性。
所述的年糕粉与火龙果果汁的重量百分比为5∶3提高年糕的口感以及粘度。
所述的红皮火龙果果皮汁内添加有抗光、保健、耐储的添加剂，所述的添加剂包括柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚。所述的添加剂中柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚的重量配比为2∶6∶2∶2∶1。发明人经过长时间的观察、研究发现红皮火龙果果皮中的色素其在阳光下非常容易变色或者色彩暗淡不够鲜艳，另外其存储性能以及色彩的浓度也不是特别理想。普通的防腐剂对于红皮火龙果果皮汁中的色素也存在着消弱现象。为了证明本发明中的添加剂的有益效果进行了如下系列实验，其他成分均相同区别仅为添加剂：
上表由此证明本发明添加剂通过柠檬酸对于红皮火龙果果皮汁具有较强的增色作用。
上表由此证明阳光下添加蔗糖、甲壳素对于红皮火龙果果皮汁具有较强的增色作用。
上表由此证明茶多酚叠加乳酸链球菌素对于红皮火龙果果皮汁具有较强、耐储增色作用。乳酸链球菌素是由多种氨基酸组成的多肽类化合物，可作为营养物质被人体吸收利用。1969年，联合国粮食及农业组织/世界卫生组织(FAL/WHO)食品添加剂联合专家委员会确认乳酸链球菌素可作为食品防腐剂。它能有效抑制引起食品腐败的许多革兰氏阳性细菌，如肉毒梭菌，金黄色葡萄球菌，溶血链球菌，利斯特氏菌，嗜热脂肪芽抱杆菌的生长和繁殖，尤其对产生孢子的革兰氏阳性细菌有特效是良好的防腐剂。茶多酚具有很强的抗氧化性和生理活性，其配合乳酸链球菌素可以大大减缓红皮火龙果果皮汁内成分的氧化反应延长存储时间。
通过上述各种实验申请人再次将本发明的添加剂包括柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚，并按照重量配比为2∶6∶2∶2∶1形成添加剂加入红皮火龙果果皮汁内，并且与没有添加剂的红皮火龙果果皮汁进行对比无论在色泽还是耐储，还是光线影响方面均是得到极大的改善。
一种含有枸杞子的高弹性火龙果年糕的制造工艺包括如下步骤：
一、将成熟红肉红皮火龙果切割分离果肉和果皮，果肉破粹榨汁，过滤获得红肉火龙果果肉汁；
二、将步骤一获取的果皮清洗后破粹榨汁，过滤获得初级红皮火龙果果皮汁，初级红皮火龙果果皮汁干燥形成果粉，按照1∶100的重量比将果粉放入浓度为40％的乙醇溶液中浸提色素，静置2个小时取上清液，将上清液放入旋转蒸发仪除去乙醇获得红皮火龙果果皮汁；
三、将柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚按照重量配比为2∶6∶2∶2∶1混合形成添加剂，添加剂根据重量配比1∶100加入红皮火龙果果皮汁，而后混合红肉火龙果果肉汁形成火龙果果汁；
四、将大米粉、糯米粉、小麦粉、酵母混合浸泡5个小时后，经过水磨、打浆、过滤、烘干后粉碎，然后混入小麦粉和酵母，获得年糕粉；
五、将年糕粉和火龙果果汁按照重量百分比5∶3混合搅拌，20-30度保温发酵1-2小时，再蒸煮熟透后加入年糕机，切割获得含有枸杞子的高弹性火龙果年糕。
作为进一步的结构特征将本发明含有枸杞子的高弹性火龙果年糕切成长25厘米，宽2厘米，高1.5厘米的块状结构，便于包装运输。
本发明的含有枸杞子的高弹性火龙果年糕通过将柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚多种有效成分加入红皮火龙果果皮汁内，不仅有效利用了火龙果的果皮成分避免浪费，而且通过酵母发酵技术提高了年糕弹性、口感可以使用透明包装，并通过枸杞子增加药用价值。
具体实施方式
一种含有枸杞子的高弹性火龙果年糕，包括火龙果果汁和年糕粉混合成型的块状年糕，火龙果果汁包括红肉火龙果果肉汁和或红皮火龙果果皮汁，年糕粉包括大米粉、糯米粉、小麦粉、酵母、枸杞子，为了增加年糕的软糯口感，年糕粉与火龙果果汁的重量百分比为5∶3。
作为结构优选红皮火龙果果皮汁内添加有本发明人独立研发的抗光、保健、耐储的添加剂，添加剂包括柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚，其中各成分的重量配比为2∶6∶2∶2∶1。
一种含有枸杞子的高弹性火龙果年糕的制造工艺包括如下步骤：
一、将成熟红肉红皮火龙果切割分离果肉和果皮，果肉破粹榨汁，过滤获得红肉火龙果果肉汁；
二、将步骤一获取的果皮清洗后破粹榨汁，过滤获得初级红皮火龙果果皮汁，初级红皮火龙果果皮汁干燥形成果粉，按照1∶100的重量比将果粉放入浓度为40％的乙醇溶液中浸提色素，静置2个小时取上清液，将上清液放入旋转蒸发仪除去乙醇获得红皮火龙果果皮汁；
三、将柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚按照重量配比为2∶6∶2∶2∶1混合形成添加剂，添加剂根据重量配比1∶100加入红皮火龙果果皮汁，而后混合红肉火龙果果肉汁形成火龙果果汁；
四、将大米粉、糯米粉、小麦粉、酵母、枸杞子混合浸泡5个小时后，经过水磨、打浆、过滤、烘干后粉碎，获得年糕粉；
五、将年糕粉和火龙果果汁按照重量百分比5∶3混合搅拌，20-30度保温发酵1-2小时，再蒸煮熟透后加入年糕机，切割获得含有枸杞子的高弹性火龙果年糕。
Claims (6)
1.一种含有枸杞子的高弹性火龙果年糕，包括火龙果果汁和年糕粉混合成型的块状年糕，其特征在于：所述的火龙果果汁包括红肉火龙果果肉汁；所述的年糕粉包括大米粉、糯米粉、小麦粉、酵母、枸杞子。
2.如权利要求1所述的含有枸杞子的高弹性火龙果年糕，其特征在于：所述的火龙果果汁还包括红皮火龙果果皮汁。
3.如权利要求1所述的含有枸杞子的高弹性火龙果年糕，其特征在于：所述的年糕粉与火龙果果汁的重量百分比为5∶3。
4.如权利要求2所述的含有枸杞子的高弹性火龙果年糕，其特征在于：所述的红皮火龙果果皮汁内添加有抗光、保健、耐储的添加剂，所述的添加剂包括柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚。
5.如权利要求4所述的含有枸杞子的高弹性火龙果年糕，其特征在于：所述的添加剂中柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚的重量配比为2∶6∶2∶2∶1。
6.一种含有枸杞子的高弹性火龙果年糕的制造工艺包括如下步骤：
一、将成熟红肉红皮火龙果切割分离果肉和果皮，果肉破粹榨汁，过滤获得红肉火龙果果肉汁；
二、将步骤一获取的果皮清洗后破粹榨汁，过滤获得初级红皮火龙果果皮汁，初级红皮火龙果果皮汁干燥形成果粉，按照1∶100的重量比将果粉放入浓度为40％的乙醇溶液中浸提色素，静置2个小时取上清液，将上清液放入旋转蒸发仪除去乙醇获得红皮火龙果果皮汁；
三、将柠檬酸、蔗糖、乳酸链球菌素、甲壳素、茶多酚按照重量配比为2∶6∶2∶2∶1混合形成添加剂，添加剂根据重量配比1∶100加入红皮火龙果果皮汁，而后混合红肉火龙果果肉汁形成火龙果果汁；
四、将大米粉、糯米粉、小麦粉、酵母、枸杞子混合浸泡5个小时后，经过水磨、打浆、过滤、烘干后粉碎获得年糕粉；
五、将年糕粉和火龙果果汁按照重量百分比5∶3混合搅拌，20-30度保温发酵1-2小时，再蒸煮熟透后加入年糕机，切割获得含有枸杞子的高弹性火龙果年糕。
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