CN107279892A - 一种淮山果冻生产方法 - Google Patents
一种淮山果冻生产方法 Download PDFInfo
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- CN107279892A CN107279892A CN201710400699.4A CN201710400699A CN107279892A CN 107279892 A CN107279892 A CN 107279892A CN 201710400699 A CN201710400699 A CN 201710400699A CN 107279892 A CN107279892 A CN 107279892A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种淮山果冻生产方法,该淮山果冻由淮山果冻胶体和嵌在所述淮山果冻胶体内的淮山果冻颗粒馅料组成,包括淮山果冻胶体和淮山果冻颗粒馅料的制作配方、生产工艺,该果冻的外层水晶样透明果冻部分和内部填充的颗粒馅料均由淮山为主要成分制作而成,其颗粒馅料能够呈现叠加的、多层的或嵌套馅料结构,好吃又好看。本发明提供一种淮山果冻生产方法,能够充分利用淮山的药用和保健价值,克服高药用价值的淮山原料及其加工后边角料资源浪费,减轻淮山的酥麻不适口感,制造风味独特,具有少量滋肾养精、益胃健脾,抗血糖升高,平衡血压,能够清除人体中超氧离子和自由基,增强人体免疫力等功效的淮山深加工食品。
Description
技术领域
本发明涉及制酒领域,具体涉及一种淮山果冻生产方法。
背景技术
淮山,又名山药,薯蓣山药、怀山药、淮山药、上薯、山薯、玉延。多年生草本植物,茎蔓生,常带紫色,块根圆柱形,叶子对生,卵形或椭圆形,花乳白色,雌雄异株。块根含有大量淀粉、粘性蛋白质、糖类、维生素和微量元素等。在《本草求真》中记载 : “入滋阴药中宜生用,入补脾肺药宜炒黄用。本属食物,气虽温而却平,为补脾肺之阴。是以能润皮毛,长肌肉,味甘兼成,又能益肾强阴”。山药含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收功能,是一味平补脾胃的药食两用之品。山药含有皂甙、黏液质,有润滑,滋润的作用,故可益肺气,养肺阴,治疗肺虚痰嗽久咳之症。山药含有粘液蛋白,有降低血糖的作用,可用于治疗糖尿病,是糖尿病人的食疗佳品。山药含有大量的黏液蛋白、维生素及微量元素,能有效阻止血脂在血管壁的沉淀,预防心血疾病,取得益志安神、延年益寿的功效。近年研究发现山药具有镇静作用,可来抗肝昏迷。
果冻是以水、蔗糖、卡拉胶、魔芋粉等为主要原料,经溶胶、调配、灌装、杀菌、冷却等多道工序制成的美味食品。卡拉胶又称为鹿角菜胶、角叉菜胶,是从天然麒麟菜等海藻中提取的天然多糖胶体,具有可溶性膳食纤维的基本特性,是我国批准在各类食品中使用的安全的增稠剂;魔芋是一种DIY果冻草本植物,又名蒟蒻,主要分布我国四川、云南、贵州、陕西等地,而魔芋粉则是通过深加工提取的粉末产品,魔芋粉主要成份是葡甘露聚糖,是我国批准使用的安全食品配料。目前国内果冻行业不使用明胶,这一点从果冻包装的产品配料表上就可以看出。而且,卡拉胶、魔芋粉等胶粉在果冻中的占比一般约为1%,占总成本约5%左右。但不要轻易相信吃了它就能起到补钙的作用。由于果冻中含有大量膳食纤维,导致其在人体中的消化非常快,添加的营养素很快就会随着人体新陈代谢流失掉,补充的效果并不是很好。1.大多数果冻中使用的都是海藻胶,这是一种天然食物添加剂,在营养学上,把它叫做可溶性膳食纤维。我们知道水果、蔬菜、粗粮中含有一定的膳食纤维,对人体的主要营养作用是调节肠道功能,特别是润肠通便。果冻和它们起到的作用是一样的,多吃可以增加肠道内的湿润度,改善便秘。2.一些果冻中还加入了低聚糖,有调节肠道菌群、增加双歧杆菌等好的细菌、加强消化吸收功能、减少患病概率的作用。据调查,大部分中国人日常饮食中摄入高脂肪、高能量食物超标是普遍现象,在无法及时补充蔬菜、水果的情况下,多吃点果冻增进消化,也不失为好的选择。3.果冻的另外一大好处就在于它的低能量。它几乎不含蛋白质、脂肪等任何能量营养素,想减肥或保持苗条身材的人可以放心食用。
目前淮山直接食用的市场存在过饱和现象,另外,药效较好较小淮山也是不受用户喜爱,每年都有大量的淮山烂在地里,或当成饲料或肥料,社会上迫切需要减少淮山浪费的深加工技术,为农民增收。
发明内容
本发明的目的在于克服现有技术存在的以上问题,提供一种淮山果冻生产方法,能够充分利用淮山皮须中的药用和保健价值,克服常规淮山制品加工中高药用价值的淮山资源浪费,减轻淮山的酥麻不适口感,制造风味独特,具有少量滋肾养精、益胃健脾,抗血糖升高,平衡血压,能够清除人体中超氧离子和自由基,增强人体免疫力等功效的淮山深加工食品。
为实现上述技术目的,达到上述技术效果,本发明通过以下技术方案实现:
一种淮山果冻生产方法,该淮山果冻由淮山果冻胶体和嵌在所述淮山果冻胶体内的淮山果冻颗粒馅料组成,其特征在于:包括淮山果冻胶体和淮山果冻颗粒馅料的制作配方、生产工艺, 所述的淮山果冻胶体的配方由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:0.6%~1.2%,食用明胶:0.6%~1.2%,果葡糖浆:10~15%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为15.0°~18.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水;所述淮山果冻颗粒馅料由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:1.2%~2.5%,食用明胶:0.9%~2.7%,熟石膏:2~5%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为25.0°~30.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水。
进一步的,所述的甜味剂为阿斯巴甜,其在淮山果冻胶体中的质量百分比为0.1-0.2‰;所述的防腐剂为山梨酸钾,其在淮山果冻胶体中的质量百分比为1‰。
进一步的,所述淮山果冻胶体具体生产工艺包括以下步骤:
1.)混合,称取淮山粉、蔗糖和熟石膏,并将淮山粉、蔗糖和熟石膏混合混匀,制成馅料造糊粉;
2.)造糊,将馅料造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为500-1500cPs;
6.)浇注,将配料罐内液体混合物倒入果冻表观包装中;
7.)加馅,将淮山果冻颗粒馅料随机添加入液体混合物;
8.)成型,自然冷却或用冷却装置加速冷却,至常温保持4-6小时,液体混合物完全固化成为包裹淮山果冻颗粒馅料的淮山果冻胶体,
9.)封装,为果冻表观包装加上盖或覆膜或熔接开口,制成淮山果冻。
10.)杀菌,85℃巴氏杀菌15~20分钟;自然条件下冷却至35℃以下。
进一步的,所述淮山果冻颗粒馅料的具体生产工艺包括以下步骤:
1.)混合,称取淮山粉与蔗糖,并将淮山粉与蔗糖混合混匀,制成胶体造糊粉;
2.)造糊,将胶体造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为3000-15000cPs;
6.)浇注或滴注,将配料罐内液体混合物浇注到成型模具内或用挤压装置或自然成滴的方式,将配料罐内液体混合物滴入糖度5°-15°的蔗糖溶液池或盐度3°-10°的食盐水溶液池;
7.)成型,将成型模具内或蔗糖溶液池或盐水池内的液体混合物冷却成型或卤化成型,生成淮山果冻颗粒馅料;
8.)封装,用容器收集淮山果冻颗粒馅料,封装备用。
进一步的,所述淮山果冻胶体具体生产工艺或淮山果冻颗粒馅料的具体生产工艺的步骤1或步骤3能够添加适量食用香精,改变果冻或果冻馅料的风味。
进一步的,所述淮山果冻胶体具体生产工艺或淮山果冻颗粒馅料的具体生产工艺的步骤1或步骤3能够添加适量果脯或坚果仁,改变果冻或果冻馅料的风味。
进一步的,所述淮山果冻胶体具体生产工艺步骤7能够添加适量果脯或坚果仁或糕点,改变果冻的风味。
进一步的,所述淮山果冻颗粒馅料的具体生产工艺的步骤6能够添加适量果脯或坚果仁或糕点,改变果冻馅料的风味,生成具有叠加的、多层的或嵌套结构的果冻馅料。
进一步的,所述步骤6的挤压装置包括食品级挤出机或绞肉机。
进一步的,所述步骤6的自然成滴的方式包括纱布渗透方式或带有密集孔的花洒式撒液装置。
本发明的有益效果是:
1. 提供一种淮山深加工技术,可以大量消耗淮山粉,能够充分利用淮山的药用和保健价值,克服高药用价值的淮山原和初级加工边角料的浪费;
2. 减轻淮山的酥麻不适口感,风味独特;
3. 具有滋肾养精、益胃健脾,抗血糖升高,平衡血压,能够清除人体中超氧离子和自由基,增强人体免疫力,有延缓衰老的功效。
上述说明仅是本发明技术方案的概述,为了能够更清楚了解本发明的技术手段,并可依照说明书的内容予以实施,以下以本发明的较佳实施例并配合附图详细说明如后。本发明的具体实施方式由以下实施例及其附图详细给出。
附图说明
此处所说明的附图用来提供对本发明的进一步理解,构成本申请的一部分,本发明的示意性实施例及其说明用于解释本发明,并不构成对本发明的不当限定。在附图中:
图1是本发明一种实施例淮山皮须加工处理工艺示意图;
图2是本发明一种实施例淮山皮须米酒酿制工艺示意图。
具体实施方式
下面将参考附图并结合实施例,来详细说明本发明。
参照图1和图2所示,一种淮山果冻生产方法,该淮山果冻由淮山果冻胶体和嵌在所述淮山果冻胶体内的淮山果冻颗粒馅料组成,其特征在于:包括淮山果冻胶体和淮山果冻颗粒馅料的制作配方、生产工艺, 所述的淮山果冻胶体的配方由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:0.6%~1.2%,食用明胶:0.6%~1.2%,果葡糖浆:10~15%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为15.0°~18.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水;所述淮山果冻颗粒馅料由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:1.2%~2.5%,食用明胶:0.9%~2.7%,熟石膏:2~5%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为25.0°~30.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水。
进一步的,所述的甜味剂为阿斯巴甜,其在淮山果冻胶体中的质量百分比为0.1-0.2‰;所述的防腐剂为山梨酸钾,其在淮山果冻胶体中的质量百分比为1‰。
进一步的,所述淮山果冻胶体具体生产工艺包括以下步骤:
1.)混合,称取淮山粉、蔗糖和熟石膏,并将淮山粉、蔗糖和熟石膏混合混匀,制成馅料造糊粉;
2.)造糊,将馅料造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为500-1500cPs;
6.)浇注,将配料罐内液体混合物倒入果冻表观包装中;
7.)加馅,将淮山果冻颗粒馅料随机添加入液体混合物;
8.)成型,自然冷却或用冷却装置加速冷却,至常温保持4-6小时,液体混合物完全固化成为包裹淮山果冻颗粒馅料的淮山果冻胶体;
9.)封装,为果冻表观包装加上盖或覆膜或熔接开口,制成淮山果冻;
10.)杀菌,85℃巴氏杀菌15~20分钟;自然条件下冷却至35℃以下。
进一步的,所述淮山果冻颗粒馅料的具体生产工艺包括以下步骤:
1.)混合,称取淮山粉与蔗糖,并将淮山粉与蔗糖混合混匀,制成胶体造糊粉;
2.)造糊,将胶体造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为3000-15000cPs;
6.)浇注或滴注,将配料罐内液体混合物浇注到成型模具内或用挤压装置或自然成滴的方式,将配料罐内液体混合物滴入糖度5°-15°的蔗糖溶液池或盐度3°-10°的食盐水溶液池;
7.)成型,将成型模具内或蔗糖溶液池或盐水池内的液体混合物冷却成型或卤化成型,生成淮山果冻颗粒馅料;
8.)封装,用容器收集淮山果冻颗粒馅料,封装备用。
进一步的,所述淮山果冻胶体具体生产工艺或淮山果冻颗粒馅料的具体生产工艺的步骤1或步骤3能够添加适量食用香精,改变果冻或果冻馅料的风味。
进一步的,所述淮山果冻胶体具体生产工艺或淮山果冻颗粒馅料的具体生产工艺的步骤1或步骤3能够添加适量果脯或坚果仁,改变果冻或果冻馅料的风味。
进一步的,所述淮山果冻胶体具体生产工艺步骤7能够添加适量果脯或坚果仁或糕点,改变果冻的风味。
进一步的,所述淮山果冻颗粒馅料的具体生产工艺的步骤6能够添加适量果脯或坚果仁或糕点,改变果冻馅料的风味,生成具有叠加的、多层的或嵌套结构的果冻馅料。
进一步的,所述步骤6的挤压装置包括食品级挤出机或绞肉机。
进一步的,所述步骤6的自然成滴的方式包括纱布渗透方式或带有密集孔的花洒式撒液装置。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种淮山果冻生产方法,该淮山果冻由淮山果冻胶体和嵌在所述淮山果冻胶体内的淮山果冻颗粒馅料组成,其特征在于:包括淮山果冻胶体和淮山果冻颗粒馅料的制作配方、生产工艺, 所述的淮山果冻胶体的配方由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:0.6%~1.2%,食用明胶:0.6%~1.2%,果葡糖浆:10~15%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为15.0°~18.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水;所述淮山果冻颗粒馅料由如下质量配比的原料及蔗糖、山梨酸钾、适量的甜味剂、适量的防腐剂和水组成:淮山粉:1.2%~2.5%,食用明胶:0.9%~2.7%,熟石膏:2~5%,柠檬酸钠:0.3‰~0.6‰,蔗糖的量为:使淮山果冻胶体的糖度为25.0°~30.0°,乳酸的量为:使淮山果冻胶体的总酸度为3.5~5.0g/L,余量为水。
2.如权利要求1所述的一种淮山果冻生产方法,其特征在于:所述的甜味剂为阿斯巴甜,其在淮山果冻胶体中的质量百分比为0.1-0.2‰;所述的防腐剂为山梨酸钾,其在淮山果冻胶体中的质量百分比为1‰。
3.如权利要求1所述的一种淮山果冻生产方法,其特征在于:所述淮山果冻胶体具体生产工艺包括以下步骤:
1.)混合,称取淮山粉、蔗糖,并将淮山粉、蔗糖混合混匀,制成馅料造糊粉;
2.)造糊,将馅料造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为500-1500cPs;
6.)浇注,将配料罐内液体混合物倒入果冻表观包装中;
7.)加馅,将淮山果冻颗粒馅料随机添加入液体混合物;
8.)成型,自然冷却或用冷却装置加速冷却,至常温保持4-6小时,液体混合物完全固化成为包裹淮山果冻颗粒馅料的淮山果冻胶体;
9.)封装,为果冻表观包装加上盖或覆膜或熔接开口,制成淮山果冻;
10.)杀菌,85℃巴氏杀菌15~20分钟;自然条件下冷却至35℃以下。
4.如权利要求1所述的一种淮山果冻生产方法,其特征在于:所述淮山果冻颗粒馅料的具体生产工艺包括以下步骤:
1.)混合,称取淮山粉、蔗糖和熟石膏,并将淮山粉、蔗糖和熟石膏混合混匀,制成胶体造糊粉;
2.)造糊,将胶体造糊粉均匀撒入水已微沸的配料罐中,缓慢搅拌均匀;
3.)调味,将果葡糖浆、柠檬酸钠、甜味剂及防腐剂用温水溶解,200目滤布过滤,倒入配料罐;
4.)消毒,升温,将配料罐内液体混合物煮沸,并持续5-15min;
5.)控温,自然冷却或用冷却装置将配料罐内液体混合物的温度降至45-60°C,且粘稠度为3000-15000cPs;
6.)浇注或滴注,将配料罐内液体混合物浇注到成型模具内或用挤压装置或自然成滴的方式,将配料罐内液体混合物滴入糖度5°-15°的蔗糖溶液池或盐度3°-10°的食盐水溶液池;
7.)成型,将成型模具内或蔗糖溶液池或盐水池内的液体混合物冷却成型或卤化成型,生成淮山果冻颗粒馅料;
8.)封装,用容器收集淮山果冻颗粒馅料,封装备用。
5.如权利要求3或4所述的一种淮山果冻的方法,其特征在于:所述步骤1或步骤3能够添加适量食用香精,改变果冻或果冻馅料的风味。
6.如权利要求3或4所述的一种淮山果冻生产方法,其特征在于:所述步骤1或步骤3能够添加适量果脯或坚果仁,改变果冻或果冻馅料的风味。
7.如权利要求3所述的一种淮山果冻生产方法,其特征在于:所述步骤7能够添加适量果脯或坚果仁或糕点,改变果冻的风味。
8.如权利要求4所述的一种淮山果冻生产方法,其特征在于:所述步骤6能够添加适量果脯或坚果仁或糕点,改变果冻馅料的风味,生成具有叠加的、多层的或嵌套结构的果冻馅料。
9.如权利要求4所述的一种淮山果冻生产方法,其特征在于:所述步骤6的挤压装置包括食品级挤出机或绞肉机。
10.如权利要求4所述的一种淮山果冻生产方法,其特征在于:所述步骤6的自然成滴的方式包括纱布渗透方式或带有密集孔的花洒式撒液装置。
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