CN107373228A - 一种改良酸梅汤及其果冻 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
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Abstract
本发明公开了一种改良酸梅汤，由以下原料按重量比制成：乌梅28‑42；乌枣15‑20；山楂20‑28；陈皮10‑15；糖替代品15‑20；洛神花5‑8；桂花3‑5；豆蔻2‑3；麦芽2‑3。本发明还公开了一种改良酸梅汤果冻，由以下原料按重量比制成，包括改良酸梅汤70‑85，食用胶0.15‑0.35，盐0.30‑0.60，杨梅鲜果20‑27。本发明的酸梅汤生津止渴，行气温中，开胃消食，适合各类人群饮用；本发明的改良酸梅汤果冻，使果冻具有酸梅汤的保健功能，也使得酸梅汤具有果冻的形态和软滑的口感，老少皆宜。
Description
技术领域
本发明涉及健康饮品技术领域，尤其涉及一种改良酸梅汤及其果冻。
背景技术
我国夏季气温高，酷热、高温和强热辐射天气会使人们大量流汗，对人体的代谢系统、循环系统、消化系统、神经系统、泌尿系统等造成一定的影响，引起内脏功能失调，使人们搞到四肢倦怠、身心烦躁、食欲不振等，严重的甚至出现体温异常升高不降，引起正常生理功能紊乱，发生中暑相关症状。轻者影响健康；重者威胁生命。目前市长上有许多清热降暑的饮料或凉茶，但其成分复杂，添加了各种添加剂，有些为了口感也添加了大量的糖分，对于糖尿病人来说并不适合，对儿童、青少年来说,过多的摄入糖分会导致肥胖，影响健康。
而传统的酸梅汤不仅能生津止渴、消食合中、行气散淤、收敛肺气、除烦安神，常常饮用还能祛病除疾、保健强身，是炎热夏季不可多得的保健饮品。酸梅中含有丰富的有机酸如柠檬酸、苹果酸和枸橼酸等，其中枸橼酸能有效地抑制乳酸并驱除使血管老化的有害物质。
果冻是一种半固体状的甜食，深受孩子喜爱，一般由果汁、果肉添加食用胶、水和糖制成，外观晶莹，色泽鲜艳，口感软滑。但目前的果冻仅作为零食，功能单一。
发明内容
为了解决上述问题，本发明提供了一种改良的酸梅汤及其果冻，不仅酸甜可口、生津开胃，还适合糖尿病人食用，本发明的果冻具有酸梅汤的保健功能，还口感软滑、适合儿童的食用。
为了达到上述目的，本发明的技术方案如下：一种改良酸梅汤，由以下原料按重量比制成：乌梅28-42；乌枣15-20；山楂20-28；陈皮10-15；糖替代品15-20；洛神花5-8；桂花3-5；豆蔻2-3；麦芽2-3；
进一步地技术方案，所述糖替代品为山梨醇、木糖醇、麦芽糖醇、甘露醇、赤藓醇、异麦芽酮糖醇和益寿糖中的一种或多种；
进一步地技术方案，所述乌梅35；乌枣18；山楂26；陈皮12；糖替代品18；洛神花6；桂花4；豆蔻3；麦芽2；
更进一步的技术方案，所述所述糖替代品为山梨醇。
一种改良酸梅汤果冻，由以下原料按重量比制成，包括改良酸梅汤70-85，食用胶0.15-0.35，盐0.30-0.60，杨梅鲜果20-27；
进一步的技术方案，所述改良酸梅汤80，食用胶0.20，盐0.40，杨梅鲜果25；
进一步的技术方案，所述食用胶为卡拉胶、黄原胶、琼胶、魔芋胶和槐豆胶中的一种或多种复配；
更进一步的技术方案，所述食用胶为卡拉胶与槐豆胶复配。
与现有技术相比，本发明的有益效果是：本发明的酸梅汤用糖替代品最为甜味剂替代传统的葡萄糖、蔗糖等糖尿病人需慎重使用的甜味剂，使其能够正常饮用，同时添加了豆蔻、麦芽和陈皮，豆蔻能化湿消痞，行气温中，开胃消食，麦芽能行气消食，健脾开胃，而陈皮能健脾和胃，行气宽中，降逆化痰，帮助人们提高食欲，开胃消食；本发明还将改良的酸梅汤制成果冻，使得果冻具有酸梅汤的保健功能，使得酸梅汤具有果冻的形态和软滑的口感。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述。所描述的实施例是本发明的优选实施例，基于本发明中的技术方案，本领域普通技术人员在没有创造性的前提下所获得的所有技术方案，都属于本发明保护的范围。
实施例1
一种改良酸梅汤，由(按重量比计)乌梅35份、乌枣18份、山楂26份、陈皮12份、洛神花6份、豆蔻3份和麦芽2份加入饮用水中浸泡0.5-1小时，然后煮开转小火熬制0.5-1小时，过滤去除汤渣，在清液中加入桂花4份、山梨醇和麦芽糖醇(其中山梨醇10份、麦芽糖醇8份)18份搅拌至山梨醇和麦芽糖醇完全溶解即得。
一种改良酸梅汤果冻，以改良酸梅汤为原料，将卡拉胶与槐豆胶(其中卡拉胶0.10份、槐豆胶0.10份)0.20份复配加入酸梅汤80份中形成酸梅汤胶液，加热直至酸梅汤胶液中的卡拉胶与槐豆胶完全溶解，在酸梅汤胶液中加入盐0.45份，杨梅鲜果24份调匀后得到料液；将所述料液倒如果冻成形模具中，确保每个模具中含有至少一颗杨梅鲜果，并将模具置于0-4℃的温度下冷藏待果冻料液凝固得到酸梅汤果冻。
实施例2
一种改良酸梅汤，由(按重量比计)乌梅42份、乌枣15份、山楂20份、陈皮15份、洛神花8份、豆蔻3份和麦芽3份加入饮用水中浸泡0.5-1小时，然后煮开转小火熬制0.5-1小时，过滤去除汤渣，在清液中加入桂花3份和益寿糖15份搅拌至益寿糖完全溶解即得。
一种改良酸梅汤果冻，以改良酸梅汤为原料，将卡拉胶与魔芋胶(其中卡拉胶0.10份、魔芋胶0.05份)0.15份复配加入酸梅汤70份中形成酸梅汤胶液，加热直至酸梅汤胶液中的卡拉胶与魔芋胶完全溶解，在酸梅汤胶液中加入盐0.30份，杨梅鲜果20份调匀后得到料液；将所述料液倒如果冻成形模具中，确保每个模具中含有至少一颗杨梅鲜果，并将模具置于0-4℃的温度下冷藏待果冻料液凝固得到酸梅汤果冻。
实施例3
一种改良酸梅汤，由(按重量比计)乌梅28份、乌枣20份、山楂28份、陈皮10份、洛神花5份、豆蔻2份和麦芽2份加入饮用水中浸泡0.5-1小时，然后煮开转小火熬制0.5-1小时，过滤去除汤渣，在清液中加入桂花5份和糖替代品(其中木糖醇8份、甘露醇5份、赤藓醇7份)20份搅拌至糖替代品完全溶解即得。
一种改良酸梅汤果冻，以改良酸梅汤为原料，将黄原胶、琼胶和魔芋胶(其中黄原胶0.08、琼胶0.15、魔芋胶0.12份)0.35份复配加入酸梅汤85份中形成酸梅汤胶液，加热直至酸梅汤胶液中的食用胶完全溶解，在酸梅汤胶液中加入盐0.60份，杨梅鲜果27份调匀后得到料液；将所述料液倒如果冻成形模具中，确保每个模具中含有至少一颗杨梅鲜果，并将模具置于0-4℃的温度下冷藏待果冻料液凝固得到酸梅汤果冻。
Claims (8)
1.一种改良酸梅汤，其特征在于，由以下原料按重量比制成：乌梅28-42；乌枣15-20；山楂20-28；陈皮10-15；糖替代品15-20；洛神花5-8；桂花3-5；豆蔻2-3；麦芽2-3。
2.根据权利要求1所述的一种改良酸梅汤，其特征在于，所述糖替代品为山梨醇、木糖醇、麦芽糖醇、甘露醇、赤藓醇、异麦芽酮糖醇和益寿糖中的一种或多种。
3.根据权利要求1所述的一种改良酸梅汤，其特征在于，所述乌梅35；乌枣18；山楂26；陈皮12；糖替代品18；洛神花6；桂花4；豆蔻3；麦芽2。
4.根据权利要求3所述的一种改良酸梅汤，其特征在于，所述所述糖替代品为山梨醇。
5.一种改良酸梅汤果冻，其特征在于，由以下原料按重量比制成，包括改良酸梅汤70-85，食用胶0.15-0.35，盐0.30-0.60，杨梅鲜果20-27。
6.根据权利要求5所述的一种改良酸梅汤果冻，其特征在于，所述食用胶为卡拉胶、黄原胶、琼胶、魔芋胶和槐豆胶中的一种或多种复配。
7.根据权利要求5所述的一种改良酸梅汤果冻，其特征在于，所述改良酸梅汤80，食用胶0.20，盐0.40，杨梅鲜果25。
8.根据权利要求6所述的一种改良酸梅汤果冻，其特征在于，所述食用胶为卡拉胶与槐豆胶复配胶。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967974A (zh) * | 2018-06-28 | 2018-12-11 | 滁州学院 | 一种双色保健果冻及其制备方法 |
| CN109222106A (zh) * | 2018-10-09 | 2019-01-18 | 广州莱可福生物科技有限公司 | 一种助儿童开胃消食的益生菌组合物及其制备方法与应用 |
| CN114097964A (zh) * | 2021-12-02 | 2022-03-01 | 重庆禾口王食品饮料有限公司 | 一种可最大程度保留营养成分的酸梅汤配方及制作工艺 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967974A (zh) * | 2018-06-28 | 2018-12-11 | 滁州学院 | 一种双色保健果冻及其制备方法 |
| CN109222106A (zh) * | 2018-10-09 | 2019-01-18 | 广州莱可福生物科技有限公司 | 一种助儿童开胃消食的益生菌组合物及其制备方法与应用 |
| CN114097964A (zh) * | 2021-12-02 | 2022-03-01 | 重庆禾口王食品饮料有限公司 | 一种可最大程度保留营养成分的酸梅汤配方及制作工艺 |
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