CN107495251B - 一种纯露型热带水果果冻及其制备方法 - Google Patents
一种纯露型热带水果果冻及其制备方法 Download PDFInfo
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- CN107495251B CN107495251B CN201710915924.8A CN201710915924A CN107495251B CN 107495251 B CN107495251 B CN 107495251B CN 201710915924 A CN201710915924 A CN 201710915924A CN 107495251 B CN107495251 B CN 107495251B
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Abstract
本发明提供了一种纯露型热带水果果冻，其包括以下组分：热带水果果汁、纯露、凝胶辅料、甜味辅料、防腐剂、抗氧化剂、有机酸和缓冲盐。本发明的纯露型热带水果果冻富含天然成分，香味持久，营养丰富。
Description
技术领域
本发明属于食品领域，具体涉及一种果冻，特别是一种纯露型热带水果果冻。
背景技术
果冻是一种休闲食品，口感软滑，大众接受程度高，每年以20-30％的增长率快速发展。然而，目前的果冻基本上通过添加食用香精和色素来获得不同的风味，营养成分单一，甚至不益于人体健康。
纯露，又称水精油，是指精油在蒸馏萃取过程中，在提取精油时分离出来的一种饱和的蒸馏原液，成份天然纯净，香味清淡怡人。纯露中除含有少量精油之外，还含有植物内的水溶性物质，如黄酮和类黄酮等，这是精油所缺乏的。
玫瑰纯露，长期服用可以改善口气，内分泌失调引起的经期不稳、皮肤暗淡、便秘等问题，
沉香纯露，具有很强的宁神作用，长期服用有助于大脑良性休息和调理气息，使人身心舒畅，促进新陈代谢。
高良姜纯露，可改善呕吐、腹痛、消化不良等不适，长期服用可温和排毒、并有明显的醒酒作用。
火龙果，又称红龙果、龙珠果、仙蜜果、玉龙果等，为仙人掌科(Cacataceae)量天尺属多年生蔓性植物火龙果(Hylocereus undulatus Britt)的果实。火龙果因其多汁味美、营养丰富而受到消费者的喜爱，其果形独特，美味可口，营养丰富，是一种新兴的有良好保健功效的水果，具有广阔的发展前景。尤其是红心火龙果，色彩鲜艳，更是受到人们的青睐，其中的天然色素属于甜菜苷类色素，具有抗氧化、减少和清除自由基，抑制黑色素瘤细胞、革兰氏菌、酵母菌、霉菌等的生成。
阳桃，，别名杨桃，洋桃，五敛子，三廉子等，为酢浆草科(Oxalidaceae)阳桃属多年生乔木植物阳桃(Averrhoa carambola L.)的果实。阳桃因其保健功能多样深受青睐，能减少机体对脂肪的吸收，有降低血脂、胆固醇的作用，对高血压、动脉硬化等心血管疾病有预防作用。同时还可保护肝脏，降低血糖。另外，阳桃中糖类、维生素C及有机酸含量丰富，且果汁充沛，能迅速补充人体的水分，生津止渴，并使体内的热或酒毒随小便排出体外，消除疲劳感。
番木瓜，别称木瓜，番瓜、乳瓜、蓬生果、万寿果等，为番木瓜科(Caricaceae)番木瓜属多年生小乔木番木瓜(Carica papaya L.)的果实。其富含17种以上氨基酸及钙、铁等，还含有木瓜蛋白酶、番木瓜素等，其中番木瓜素有很强的分解蛋白质的能力，促进消化吸收。
火龙果、阳桃、木瓜等热带水果成熟期气温高，鲜果含水量高不易储存，采后鲜果在自然条件下极易腐烂，鲜果贮藏期短。
发明内容
本发明的一个目的在于针对以上要解决的技术问题，提供一种口感好、香味持久、天然安全、营养丰富的功能型果冻。
本发明的另一个目的在于提供上述功能型果冻的制备方法。
为此，本发明提供了如下技术方案：
一种纯露型热带水果果冻，其包括以下组分：热带水果果汁、纯露、凝胶辅料、甜味辅料、防腐剂、抗氧化剂、有机酸和缓冲盐。优选地，热带水果果汁和纯露的重量比为1：1。
在本发明的一个方面，其包括25-35重量份的热带水果果汁、25-35重量份的纯露、1-13重量份的凝胶辅料、3-10重量份的甜味辅料、0.1-0.5重量份的防腐剂、0.1-0.5重量份的抗氧化剂、0.2-0.8重量份的有机酸和0.1-0.5重量份的缓冲盐。
在本发明的一个方面，所述热带水果为番木瓜、阳桃或火龙果。
在本发明的一个方面，通过将热带水果的果肉榨汁去渣，获得热带水果果汁。可将果汁进行浓缩，优选浓缩至含水量为45-55％。
在本发明的一个方面，纯露为玫瑰纯露、沉香纯露或高良姜纯露。其中，玫瑰纯露可经由以下步骤获得：将玫瑰花瓣用盐水浸泡、蒸馏提取，经油水分离后，所得的水即为玫瑰纯露；沉香纯露可经由以下步骤获得：沉香经超临界CO2萃取后所得粗提物，二次蒸馏，得沉香纯露；高良姜纯露可经由以下步骤获得：将高良姜洗净、蒸馏提取，经油水分离后，得高良姜纯露。
在本发明的一个方面，凝胶辅料为海藻卡拉胶、魔芋粉、琼脂、明胶、结冷胶、槐豆胶中的一种或多种。优选地，凝胶辅料为4-9重量份的卡拉胶、或1-5重量份的魔芋粉、或3-8重量份的琼脂、或2-6重量份的明胶、或1-5重量份的结冷胶、或1-5重量份的槐豆胶、或其混合物。优选地，凝胶辅料的用量为12-13重量份。
在本发明的一个方面，甜味辅料为糖类或甜味剂。优选地，糖类包括但不限于白砂糖、葡萄糖、果糖、麦芽糖。优选地，甜味剂包括但不限于天然甜味剂和人工合成甜味剂。更优选地，天然甜味剂包括但不限于甜菊糖、甘草苷、木糖醇。更优选地，人工合成甜味剂包括但不限于人工合成甜味剂有糖精、糖精钠、麦芽糖醇、山梨糖醇、甜蜜素、阿斯巴甜、安赛蜜、三氯蔗糖。
在本发明的一个方面，防腐剂为山梨酸钾。
在本发明的一个方面，抗氧化剂为维生素C。
在本发明的一个方面，有机酸为苹果酸、酒石酸或柠檬酸。
在本发明的一个方面，缓冲盐为枸橼酸盐、磷酸盐、磷酸二氢盐、或醋酸-醋酸盐。
本发明还提供了所述纯露型热带水果果冻的制备方法，其步骤如下：
(1)将凝胶辅料用适量温水冲开后加热至溶解；
(2)依次加入甜味辅料、防腐剂、抗氧化剂、有机酸和缓冲盐，调pH值至4.2-6.5。
(3)将热带水果果汁和纯露混合，加入步骤(2)得到的混合物中，搅拌均匀，即得所述纯露型热带水果果冻。
本发明的有益效果如下：
纯露是具有功能性的一类天然香料，安全性高；制成本发明的果冻后具有缓慢释香、香味持久、口齿生香的效果。
热带水果风味、香味较淡，本发明的果冻由于添加天然植物纯露不仅赋予果冻新颖持久的香味，还将植物纯露中功能性成分与热带水果中功能性成分进行有机结合形成各种风味的功能型果冻，同时将纯露和热带水果进行调香复配，协调纯露的香味和热带水果的香味，能够赋予果冻新颖持久的香味，并且能够显著改善果冻入口的口感，使其更加柔滑。。
特别地，玫瑰纯露和火龙果果汁复配，香味持久，两者同时具备抗氧化、减少和清除自由基、排毒美容养颜效果，火龙果因含有大量甜菜苷，且具有抗氧化抗自由基的功能，二者协同，效果更佳；沉香纯露和阳桃汁复配，具备舒缓心神、促进新陈代谢、降三高效果，互相补充效果更佳；高良姜纯露和木瓜汁复配，两者同时具备促消化作用，温和排毒，能够产生更佳的协同作用效果。
附图说明
图1是玫瑰纯露GC-MS离子流图。
图2是玫瑰纯露火龙果果汁果冻GC-MS离子流图。
具体实施方式
下面结合具体实施例，对本发明的技术方案作进一步详述，但本发明并不限于以下实施例。
如未特别指出，以下组分原料均可通过商业渠道购买或通过已知方法制备获得。
本发明的沉香指中药沉香，即瑞香科植物白木香Aquilaria sinensis(Lour.)Gilg含有树脂的木材。
以下实施例中所涉及的原料组分份数均为重量份数。
实施例1
玫瑰纯露火龙果果冻
首先将玫瑰花瓣加浓度10wt％盐水常温浸泡0.5h，蒸馏提取5h，经油水分离后，所得的水即为玫瑰纯露；火龙果净选去皮榨汁去果籽去渣浓缩至含水量为50％得到果汁，二者进行灭菌备用。将海藻卡拉胶4.5份、魔芋粉2.8份、琼脂5.7份混合少量温水12份冲开后加热至溶解，然后加入糖精钠3份、山梨酸钾0.5份、维生素C 0.5份、柠檬酸0.2份、酒石酸0.6份与0.3份磷酸二氢钠进行pH值调节至4.2。继续加热至全部原料溶解，待稍凉加入纯露和火龙果果汁(重量比为1：1)的混合物70份，封装冷藏。
实施例2
沉香纯露阳桃果冻
首先沉香物料粉碎至40目投入萃取釜，萃取温度40℃，萃取压力18.5MPa，萃取3次，每次2h，经超临界CO2萃取后所得粗提物，经100℃，2h二次蒸馏，得沉香纯露；杨桃净选去芯去皮榨汁去渣浓缩至含水量为45％得到果汁，二者进行灭菌备用。将海藻卡拉胶7份、明胶3.2份、槐豆胶2.8份混合12份温水冲开后加热至溶解，然后加入甜菊糖5份，山梨酸钾0.1份，维生素C 0.1份，苹果酸0.2份，与0.5份醋酸-醋酸钠进行pH值调节至6.5。继续加热至全部辅料溶解待稍凉加入纯露和果汁(重量比为1：1)的混合物70份，封装冷藏。
实施例3
高良姜纯露木瓜果冻
首先高良姜通过100℃蒸馏提取3h，经油水分离后，得高良姜纯露。木瓜净选去皮去籽榨汁去渣浓缩至含水量为55％得到果汁，二者进行灭菌备用。将海藻卡拉胶8.7份、魔芋粉1.3份、结冷胶2份混合12份温水冲开后加热至溶解，然后加入白砂糖10份、山梨酸钾0.5份、维生素C 0.3份、柠檬酸0.5份与0.2份枸橼酸钠进行pH值调节至5，继续加热至全部辅料溶解待稍凉加入纯露和果汁(重量比为1：1)的混合物65份，封装冷藏。
实施例4
玫瑰纯露火龙果果冻
首先将玫瑰花瓣加浓度10wt％盐水常温浸泡0.5h，蒸馏提取5h，经油水分离后，所得的水即为玫瑰纯露；火龙果净选去皮榨汁去果籽去渣浓缩至含水量为50％得到果汁，二者进行灭菌备用。将魔芋粉1份混合少量温水1份冲开后加热至溶解，然后加入糖精钠3份、山梨酸钾0.5份、维生素C 0.5份、柠檬酸0.2份、酒石酸0.6份与0.1份磷酸二氢钠进行pH值调节至4.2。继续加热至全部原料溶解，待稍凉加入纯露和火龙果果汁(重量比为1：1)的混合物50份，封装冷藏。
实施例5
沉香纯露阳桃果冻
首先沉香物料粉碎至40目投入萃取釜，萃取温度40℃，萃取压力18.5MPa，萃取3次，每次2h，经超临界CO2萃取后所得粗提物，经100℃，2h二次蒸馏，得沉香纯露；杨桃净选去芯去皮榨汁去渣浓缩至含水量为45％得到果汁，二者进行灭菌备用。将海藻卡拉胶6份、魔芋粉1.2份、结冷胶2.8份混合8份温水冲开后加热至溶解，然后加入木糖醇6份，山梨酸钾0.1份，维生素C 0.1份，苹果酸0.2份，与0.5份醋酸-醋酸钠进行pH值调节至6。继续加热至全部辅料溶解待稍凉加入纯露和果汁(重量比为1：1)的混合物50份，封装冷藏。
实施例6
高良姜纯露木瓜果冻
首先高良姜通过100℃蒸馏提取3h，经油水分离后，得高良姜纯露。木瓜净选去皮去籽榨汁去渣浓缩至含水量为55％得到果汁，二者进行灭菌备用。将海藻卡拉胶6份混合6份温水冲开后加热至溶解，然后加入白砂糖8份、山梨酸钾0.5份、维生素C 0.3份、柠檬酸0.5份与0.2份枸橼酸钠进行pH值调节至5，继续加热至全部辅料溶解待稍凉加入纯露和果汁(重量比为1：1)的混合物60份，封装冷藏。
质谱结果
以玫瑰纯露火龙果果汁果冻为例，采用气相色谱质谱对果冻和纯露进行检测。得到玫瑰纯露GC-MS离子流图和玫瑰纯露火龙果果汁果冻GC-MS离子流图分别如图1和图2所示。
图中，峰A为苯乙醇，呈现玫瑰样气息；峰B为甲基庚烯酮，呈现柑橘样气息，由火龙果带来；峰C为柠檬烯，呈现柠檬样气息，由火龙果带来；峰D为芳樟醇，呈现带玫瑰气息的果香味，由火龙果带来。
这表明，果冻香味强度较原纯露较弱，风味成分较少，但主要风味成分存在，加之果汁风味，风味持续时间长。
风味感官评定
受试人数为23人，对对照例1(除了未添加火龙果果汁，其他成分同实施例1)、对照例2(除了未添加玫瑰纯露，其他成分同实施例1)、实施例1、实施例2、实施例3、实施例4、实施例5、实施例6的果冻分别进行试吃后的风味感官评定，结果如下表所示。
Claims (1)
1.一种纯露型热带水果果冻，其特征在于通过以下步骤制得：首先沉香物料粉碎至40目投入萃取釜，萃取温度40℃，萃取压力18.5MPa，萃取3次，每次2h，经超临界CO2萃取后所得粗提物，经100℃，2h二次蒸馏，得沉香纯露；杨桃净选去芯去皮榨汁去渣浓缩至含水量为45％得到果汁，二者进行灭菌备用；将海藻卡拉胶6份、魔芋粉1.2份、结冷胶2.8份混合8份温水冲开后加热至溶解，然后加入木糖醇6份，山梨酸钾0.1份，维生素C 0.1份，苹果酸0.2份，与0.5份醋酸-醋酸钠进行pH值调节至6；继续加热至全部辅料溶解待稍凉加入纯露和果汁重量比为1：1的混合物50份，封装冷藏。
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