CN107373542B - 奇异果流心馅玉兰花马蹄果冻的制作方法 - Google Patents
奇异果流心馅玉兰花马蹄果冻的制作方法 Download PDFInfo
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Abstract
本发明提供了一种奇异果流心馅玉兰花马蹄果冻的制作方法,包括步骤:1)马蹄粉浆制备;2)黄糖水制备;3)勾芡;4)倒模;5)奇异果泥的制备;6)流心馅装配;7)白玉兰花茶汁的制备;8)吉利丁粉煮胶;9)果冻装配。本方法制得的奇异果流心馅玉兰花马蹄果冻具有白玉兰花香气以及奇异果流心馅,符合消费者以及市场的需求。白玉兰花,消痰,益肺和气,蜜渍尤良,其挥发油具有柠檬醛、丁香酚等,具有杀菌抗菌作用,适合高血压、高血脂、冠心病、动脉硬化、糖尿病、油腻食品食用过多、醉酒者。奇异果流心馅玉兰花马蹄果冻且由于具有柠檬醛、丁香酚等天然成分,可避免使用防腐剂,具有食品安全优势。
Description
技术领域
本发明涉及食品制作技术领域,特别涉及一种奇异果流心馅玉兰花马蹄果冻的制作方法。
背景技术
白玉兰又名玉兰、望春花、玉堂春,望春花、玉兰花等,是木兰科木兰属乔木,其花洁白,花香似兰,可食用,又可入药,是一种药食两用植物,其花中提取物广泛用于化妆品、香精香料、医药等工业中。
奇异果,又名为猕猴桃,被称为“中华水果之王”,果形一般为椭圆形,早期外观绿褐色,成熟后呈红褐色,表皮覆盖不可食用的绒毛,其内是呈亮绿色的果肉和一排黑色或者红色的种子。奇异果品质鲜嫩,口感酸甜,营养丰富,富含维生素C、钾、钙、以及胡萝卜素等,具有清理肠胃、抗衰老、调节血液循环、预防心脑血管疾病等功效。
马蹄粉:马蹄粉是以马蹄为原料所制作的产品。马蹄又叫荸荠,含丰富的维生素B和C、植物蛋白、磷质,有清热去湿解毒的功效。是莎草根植物荸荠的球茎。主要生长在中国南方。马蹄中含大量的淀粉,加上低聚糖和单糖,占干重的86%以上。淀粉18.8%,蛋白质2.3%,脂肪0.2%,灰分1.6%。多种维生素A、B1、B2、C,和矿物质钙、磷、铁等。除此,还含有一种不耐热的抗菌成分荸荠英,对金黄色葡萄球菌、大肠杆菌、绿脓杆菌等有抑制作用。《本草纲目》记载荸荠能降火、补肺凉肝、消食化痰,现代医学研究证明荸荠具有多种保健功效,如:抗肿瘤、抑菌等。
果冻作为休闲食品,晶莹剔透、色彩绚丽、口感味甜美,深受广大消费者特别是少年儿童的喜爱。果冻今年来有了很大的发展,新产品不断出现。果冻产品的未来主流趋向天然化、功能性,质地嫩滑的果冻配合天然果肉的香味构成独特口感,并含有水果的营养成分,市场上有菠萝、柑橘、桃、梨等品种。市场上主要有果味型、果肉型的果冻,鲜有流馅花味型果冻。其不仅具有晶莹剔透的外观,而且花样品种繁多,口感好,爽滑,并经过各种配料的勾兑使之含有人体所需的多种维生素和矿物质。同时还具有价格低廉,易于被社会各阶层消费者接受的特点。
发明内容
本发明的目的在于提供一种具有天然杀菌成分的流心馅果冻,无需添加防腐、杀菌类添加剂,具有安全环保且美味营养的特点。
一种奇异果流心馅玉兰花马蹄果冻的制作方法,包括以下步骤:
1)马蹄粉浆制备:将马蹄粉、水和椰奶按6~8:10:9~12的比例混合均匀;
2)黄糖水制备:将黄糖和水按10~13:40的比例混合,慢火煮至糖溶,变成糖水;
3)勾芡:在黄糖水充分沸腾时,一边搅拌一边加入马蹄粉浆,得到熟马蹄粉液;
4)倒模:熄火后,将熟马蹄粉液趁热倒入流心馅模具中铺底,冷冻定型;
5)奇异果泥的制备:挑取成熟无病变的奇异果;将奇异果去皮切块,制成奇异果果泥;将奇异果果泥置于步骤4)的流心馅模具中形成夹心层,冷冻定型;
6)流心馅装配:将熟马蹄粉液填满步骤5)的流心馅模具,冷冻定型;
7)白玉兰花茶汁的制备:选用优质玉兰花干,用95~100℃的水浸泡5~10min,用200目筛网过滤得到茶汁;
8)吉利丁粉煮胶:取10份吉利丁粉用70℃的白玉兰花茶汁完全溶解至无颗粒,趁热用120目的筛网过滤杂质,趁热倒入果冻模具中铺底,冷冻;
9)果冻装配:将步骤6)的流心馅作为夹心层置于步骤8)果冻模具内,然后用吉利丁胶液填满果冻模具,冷冻定型。
其中,步骤6)和/或步骤9)所述的装配过程中通过轻轻晃动模具以排空模具内的气泡。步骤7)还包括向过滤所得的茶汁加入适量蜂蜜。
本发明各步骤所用的水均为去离子水。
本发明步骤9)后还包括步骤:
10)将密封好的果冻模具置于70℃水中杀菌10min。
本发明所述步骤5)可替换为步骤:
5’)挑取成熟无病变的奇异果;将奇异果去皮切块制成奇异果汁,加入牛奶,搅拌均匀,再把经过打发的淡奶油加入其中,冷冻成奇异果霜;将奇异果霜置于步骤4)的流心馅模具中形成夹心层,冷冻定型。
与现有技术相比,本发明的有益效果是:
本方法制得的奇异果流心馅玉兰花马蹄果冻具有白玉兰花香气以及奇异果流心馅,符合消费者以及市场的需求。白玉兰花,消痰,益肺和气,蜜渍尤良,其挥发油具有柠檬醛、丁香酚等,具有杀菌抗菌作用,适合高血压、高血脂、冠心病、动脉硬化、糖尿病、油腻食品食用过多、醉酒者。奇异果流心馅玉兰花马蹄果冻且由于具有柠檬醛、丁香酚等天然成分,可避免使用防腐剂,具有食品安全优势。
具体实施方式
实施例中未注明具体技术或条件者,按照本领域内的文献所描述的技术或条件或者按照产品说明书进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1:
一种奇异果流心馅玉兰花马蹄果冻的制作方法,包括以下步骤:
1)马蹄粉浆制备:将马蹄粉、去离子水和椰奶按6~8:10:9~12的比例混合均匀;
2)黄糖去离子水制备:将黄糖和去离子水按10~13:40的比例混合,慢火煮至糖溶,变成糖去离子水;
3)勾芡:在黄糖去离子水充分沸腾时,一边搅拌一边加入马蹄粉浆,得到熟马蹄粉液;
4)倒模:熄火后,将熟马蹄粉液趁热倒入流心馅模具中铺底,冷冻定型;
5’)挑取成熟无病变的奇异果;将奇异果去皮切块制成奇异果汁,加入牛奶,搅拌均匀,再把经过打发的淡奶油加入其中,冷冻成奇异果霜;将奇异果霜置于步骤4)的流心馅模具中形成夹心层,冷冻定型;
6)流心馅装配:将熟马蹄粉液填满步骤5)的流心馅模具,冷冻定型,装配过程中通过轻轻晃动模具以排空模具内的气泡;
7)白玉兰花茶汁的制备:选用优质玉兰花干,用95~100℃的去离子水浸泡5~10min,用200目筛网过滤得到茶汁,往茶汁中加入适量蜂蜜;
8)吉利丁粉煮胶:取10份吉利丁粉用70℃的白玉兰花茶汁完全溶解至无颗粒,趁热用120目的筛网过滤杂质,趁热倒入果冻模具中铺底,冷冻;
9)果冻装配:将步骤6)的流心馅作为夹心层置于步骤8)果冻模具内,然后用吉利丁胶液填满果冻模具,装配过程中通过轻轻晃动模具以排空模具内的气泡,冷冻定型;
10)将密封好的果冻模具置于70℃水中杀菌10min。
实施例2:
一种奇异果流心馅玉兰花马蹄果冻的制作方法,包括以下步骤:
1)马蹄粉浆制备:将马蹄粉、去离子水和椰奶按6~8:10:9~12的比例混合均匀;
2)黄糖去离子水制备:将黄糖和去离子水按10~13:40的比例混合,慢火煮至糖溶,变成糖去离子水;
3)勾芡:在黄糖去离子水充分沸腾时,一边搅拌一边加入马蹄粉浆,得到熟马蹄粉液;
4)倒模:熄火后,将熟马蹄粉液趁热倒入流心馅模具中铺底,冷冻定型;
5)奇异果泥的制备:挑取成熟无病变的奇异果;将奇异果去皮切块,制成奇异果果泥;将奇异果果泥置于步骤4)的流心馅模具中形成夹心层,冷冻定型;
6)流心馅装配:将熟马蹄粉液填满步骤5)的流心馅模具,冷冻定型,装配过程中通过轻轻晃动模具以排空模具内的气泡;
7)白玉兰花茶汁的制备:选用优质玉兰花干,用95~100℃的去离子水浸泡5~10min,用200目筛网过滤得到茶汁,往茶汁中加入适量蜂蜜;
8)吉利丁粉煮胶:取10份吉利丁粉用70℃的白玉兰花茶汁完全溶解至无颗粒,趁热用120目的筛网过滤杂质,趁热倒入果冻模具中铺底,冷冻;
9)果冻装配:将步骤6)的流心馅作为夹心层置于步骤8)果冻模具内,然后用吉利丁胶液填满果冻模具,装配过程中通过轻轻晃动模具以排空模具内的气泡,冷冻定型;
10)将密封好的果冻模具置于70℃水中杀菌10min。
Claims (6)
1.一种奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于包括以下步骤:
1)马蹄粉浆制备:将马蹄粉、水和椰奶按6~8:10:9~12的比例混合均匀;
2)黄糖水制备:将黄糖和水按10~13:40的比例混合,慢火煮至糖溶,变成糖水;
3)勾芡:在黄糖水充分沸腾时,一边搅拌一边加入马蹄粉浆,得到熟马蹄粉液;
4)倒模:熄火后,将熟马蹄粉液趁热倒入流心馅模具中铺底,冷冻定型;
5)奇异果泥的制备:挑取成熟无病变的奇异果;将奇异果去皮切块,制成奇异果果泥;将奇异果果泥置于步骤4)的流心馅模具中形成夹心层,冷冻定型;
6)流心馅装配:将熟马蹄粉液填满步骤5)的流心馅模具,冷冻定型;
7)白玉兰花茶汁的制备:选用优质玉兰花干,用95~100℃的水浸泡5~10min,用200目筛网过滤得到茶汁;
8)吉利丁粉煮胶:取10份吉利丁粉用70℃的白玉兰花茶汁完全溶解至无颗粒,趁热用120目的筛网过滤杂质,趁热倒入果冻模具中铺底,冷冻;
9)果冻装配:将步骤6)的流心馅作为夹心层置于步骤8)果冻模具内,然后用吉利丁胶液填满果冻模具,冷冻定型。
2.根据权利要求1所述奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于:步骤6)和/或步骤9)所述的装配过程中通过轻轻晃动模具以排空模具内的气泡。
3.根据权利要求1所述奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于:各步骤所用的水均为去离子水。
4.根据权利要求1所述奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于:步骤7)还包括向过滤所得的茶汁加入适量蜂蜜。
5.根据权利要求1所述奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于,步骤9)后还包括步骤:
10)将密封好的果冻模具置于70℃水中杀菌10min。
6.根据权利要求1~5任一项所述奇异果流心馅玉兰花马蹄果冻的制作方法,其特征在于,所述步骤5)替换为步骤:
5’)挑取成熟无病变的奇异果;将奇异果去皮切块制成奇异果汁,加入牛奶,搅拌均匀,再把经过打发的淡奶油加入其中,冷冻成奇异果霜;将奇异果霜置于步骤4)的流心馅模具中形成夹心层,冷冻定型。
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