CN107668616A - 一种覆盆子发酵果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种覆盆子发酵果冻，其制作原料包括覆盆子、白砂糖、脱脂奶粉、凝胶剂、柠檬酸、维生素c、山梨酸钾、开菲尔菌、藿香叶、白郎花、榧子、侧柏叶、墨旱莲和水。本发明中加入的覆盆子具有多种易被人体吸收的营养元素，色香味美，口感独特，可以满足健康人群以及特殊人群的要求。另外，加入了柠檬酸，山梨酸钾等调味剂，增加了果冻的风味口感，以及加入藿香叶、白郎花、榧子、侧柏叶和墨旱莲等药食同源类食物，使果冻不再是传统意义上多吃无益的食品，定期食用反而有益于身体健康，同时起到一定的身体调理的作用。
Description
技术领域
本发明涉及果冻食品技术领域，尤其涉及一种覆盆子发酵果冻及其制备方法。
背景技术
发酵型果冻是以优质水源为原料，经过添加魔芋粉、卡拉胶等凝胶剂后，再添加甜味剂，常压杀菌加入开菲尔菌(发酵剂)冷却罐装的一种休闲食品。目前果冻的种类很繁多，例如已有研究人员将果冻和枇杷叶等保健植物结合，虽保留了植物的药用价值，但因树叶味道苦涩，口感极其欠佳。而覆盆子口味酸甜，汁液饱满，回味无穷，是绝佳的天然食品添加剂。
发酵型果冻较普通果冻已增加益生菌功能，促进人体肠道蠕动，有益机体消化吸收，对喜爱果冻的人群而言，不会因为摄入过多的果冻休闲食品而产生明显的胃胀、饱腹等症状。覆盆子中含有的维生素C可替代果冻中的化学抗氧化剂，覆盆子酸、有机酸和多酚物质等化学成分又具有极其丰富的药理作用：1.对葡萄球菌和霍乱弧菌均有抑制作用，可增强人体免疫力，提高对外界的抵抗能力；2.雌激素样作用，提高机体的生殖系统的调节能力，对男性可补肾壮阳，对女性补气顺产；3.是天然的减肥良方，能够加速脂肪的代谢燃烧，有瘦身塑性的功效。
随着国家的富强，人民生活水平的提高，大家对休闲食品的口味、安全、营养等要求也日益严苛，因此，天然的食品添加剂已是近年来食品工业发展的热点之一。覆盆子现多为野生型，含有天然的化学元素多酚物质，有望成为一种新型的天然食品抗氧化剂和防腐剂。
发明内容
本发明所要解决的技术问题在于提供一种覆盆子发酵果冻及其制备方法，增加了果冻的食用价值。
本发明所要解决的技术问题采用以下技术方案来实现：
一种覆盆子发酵果冻，其制作原料包括覆盆子、白砂糖、脱脂奶粉、凝胶剂、柠檬酸、维生素c、山梨酸钾、开菲尔菌、藿香叶、白郎花、榧子、侧柏叶、墨旱莲和水。
进一步改进在于，制作原料按质量占比包括
进一步改进在于，制作原料按质量占比包括
进一步改进在于，所述凝胶剂由魔芋胶和卡拉胶组成，且魔芋胶与卡拉胶的质量比1:1。
一种覆盆子发酵果冻的制备方法，包括以下步骤
a、首先对覆盆子原料进行榨汁处理，经过滤、均质后，加入开菲尔菌和脱脂奶粉，在恒温箱中37℃发酵4-5h，得到发酵浆液备用；
b、将藿香叶、白郎花、榧子、侧柏叶和墨旱莲放入加热炉中烘干，然后混合研磨至200目，得到混合粉备用；
c、在搅拌状态下向水中加入胶凝剂，加热至90-100℃维持10min，向煮沸的溶液中依次加入白砂糖，柠檬酸，维生素c和山梨酸钾，经100-150目粗滤后再精滤；
d、将步骤c过滤后的溶液与上述发酵浆液以及混合粉充分混合，用纯净水定容至300ml，之后进行巴氏杀菌，杀菌后用冷水喷淋，使果冻表面迅速降温到35℃，即可。
进一步改进在于，所述巴氏杀菌的条件为：68-70℃维持30min。
本发明的有益效果是：覆盆子具有多种易被人体吸收的营养元素，色香味美，口感独特，在国际市场被誉为“黄金水果”。除了良好的食用价值外，还是一种传统的药材，2005年《中华人民共和国药典》中被作为覆盆子品种的唯一来源，以其干燥未成熟果实为药用部位，用于肾虚遗尿、小便频数等。覆盆子中含有花青素、鞣花酸、黄酮类、单宁、二苯乙烯类和酚酸等多种多酚类。花青素作为一种强有力的抗氧化剂和自由基清除剂，可以有效降低毛细血管通透性，具有抗炎抗水肿、清除致癌因子和调控细胞周期活性的作用；鞣花酸能抵抗多环芳香碳氢化合物、亚硝胺、毒枝菌素和黄曲霉素等多种化学致癌物质，能保护人体的贴体组织，增强身体功能；黄酮类化合物则有很好的自由基清除能力、抗氧化能力和抗菌活性，还可以抑制血管内皮生长因子的表达和境地血管内皮细胞羟脯酸的代谢，使内壁的胶原或胶原纤维量减少，有利于防止血小板粘附凝集和血栓形成，以及防止动脉粥样硬化。综上所述，覆盆子发酵型果冻可以满足健康人群以及特殊人群的要求。
另外，加入了柠檬酸，山梨酸钾等调味剂，增加了果冻的风味口感，以及加入藿香叶、白郎花、榧子、侧柏叶和墨旱莲等药食同源类食物，使果冻不再是传统意义上多吃无益的食品，定期食用反而有益于身体健康，同时起到一定的身体调理的作用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种覆盆子发酵果冻，其制作原料按质量占比包括
实施例2
一种覆盆子发酵果冻，其制作原料按质量占比包括
实施例3
一种覆盆子发酵果冻，其制作原料按质量占比包括
上述各实施例中的凝胶剂均由魔芋胶和卡拉胶组成，且魔芋胶与卡拉胶的质量比1:1。
上述各实施例均采用以下方法制备而成：
a、首先对覆盆子原料进行榨汁处理，经过滤、均质后，加入开菲尔菌和脱脂奶粉，在恒温箱中37℃发酵4.5h，得到发酵浆液备用；
b、将藿香叶、白郎花、榧子、侧柏叶和墨旱莲放入加热炉中烘干，然后混合研磨至200目，得到混合粉备用；
c、在搅拌状态下向水中加入胶凝剂，加热至95℃维持10min，向煮沸的溶液中依次加入白砂糖，柠檬酸，维生素c和山梨酸钾，经150目粗滤后再精滤；
d、将步骤c过滤后的溶液与上述发酵浆液以及混合粉充分混合，用纯净水定容至300ml，之后进行巴氏杀菌(69℃维持30min)，杀菌后用冷水喷淋，使果冻表面迅速降温到35℃，即可。
以上显示和描述了本发明的基本原理、主要特征和优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种覆盆子发酵果冻，其特征在于：其制作原料包括覆盆子、白砂糖、脱脂奶粉、凝胶剂、柠檬酸、维生素c、山梨酸钾、开菲尔菌、藿香叶、白郎花、榧子、侧柏叶、墨旱莲和水。
2.根据权利要求1所述的一种覆盆子发酵果冻，其特征在于：制作原料按质量占比包括
3.根据权利要求1所述的一种覆盆子发酵果冻，其特征在于：制作原料按质量占比包括
4.根据权利要求1-3任一所述的一种覆盆子发酵果冻，其特征在于：所述凝胶剂由魔芋胶和卡拉胶组成，且魔芋胶与卡拉胶的质量比1:1。
5.一种如权利要求1所述覆盆子发酵果冻的制备方法，其特征在于：包括以下步骤
a、首先对覆盆子原料进行榨汁处理，经过滤、均质后，加入开菲尔菌和脱脂奶粉，在恒温箱中37℃发酵4-5h，得到发酵浆液备用；
b、将藿香叶、白郎花、榧子、侧柏叶和墨旱莲放入加热炉中烘干，然后混合研磨至200目，得到混合粉备用；
c、在搅拌状态下向水中加入胶凝剂，加热至90-100℃维持10min，向煮沸的溶液中依次加入白砂糖，柠檬酸，维生素c和山梨酸钾，经100-150目粗滤后再精滤；
d、将步骤c过滤后的溶液与上述发酵浆液以及混合粉充分混合，用纯净水定容至300ml，之后进行巴氏杀菌，杀菌后用冷水喷淋，使果冻表面迅速降温到35℃，即可。
6.根据权利要求5所述的覆盆子发酵果冻的制备方法，其特征在于：所述巴氏杀菌的条件为：68-70℃维持30min。
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