CN107996995A - 一种蔓越莓凉糕及制作方法 - Google Patents
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Abstract
本发明涉及一种蔓越莓凉糕及制作方法，属食品加工领城。特征在于将蔓越莓、香茅、吉利丁粉与糯米粉、粳米粉混合，加入蔗糖、魔芋粉、黄原胶等辅料，经过原料制备、均质、搅拌静置、调配、灭菌、入库等工艺制作而成。根据本发明生产出的蔓越莓凉糕不仅具有促进人体新陈代谢、改善消化机能、提高肺活量、增强体质、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
Description
技术领域：
本发明是一种蔓越莓凉糕及其制作方法，属食品加工领域。
背景技术：
蔓越莓是又称小红莓、酸果蔓、蔓越橘，是杜鹃花科越橘属红苟苔子亚属的俗称，其含有丰富的维生素A、维生素C、维生素E、花色素、马尿酸、儿茶素、疫苗素等，具有非常好的抗氧化、抗菌及净化效益.现代研究表明蔓越莓可有效的减轻或减退心脏及动脉血管硬化、降低胃溃疡的发生率、可预防妇女常见的泌尿道感染问题、抗老化,避免老年痴呆、养颜美容,维持肌肤年轻健康。因此蔓越莓是一种即能抗氧化,又能防衰老的上好佐餐佳品,目前市场上蔓越莓大多以甜品的形式出现,且原料购买受地域限制严重,食用范围较窄。
发明内容:本发明的目的是研究出一种蔓越莓凉糕及制作方法。为蔓越莓的综合利用提供了一种新途径，克服了现有蔓越莓应用技术医乏、资源利用率不足之缺陷，最大限度地提高使蔓越莓经济附加值。根据本发明生产出的蔓越莓凉糕不仅具有促进人体新陈代谢、改善消化机能、提高肺活量、增强体质、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
本发明的实施方案为：一种蔓越莓凉糕及制作方法，其特征在于包括以下步骤：
(1)原料预处理：将无虫、无杂质的35重量份的糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)蔓越莓汁的制备：将10重量份蔓越莓果渣与纯净水按1：3.5比例混合加热至60～65℃后，分别投入混合物重量的3(5)5%果胶酶和2(5)6%的纤维素酶，边冷却边搅拌，时间为2～5小时,投入0.15重量份吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为3～5℃,得蔓越莓汁a；
(3)香茅汁的制备: 将0.5重量份新鲜无病害香茅根与纯净水1:10～15比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将步骤(2)所得蔓越莓果汁，步骤(3)所得香茅汁，加入一定比例白砂糖混合后均质，压力为20～25mpa，温度为60～65℃，时间为20～30min,得混合液；
(5)搅拌静置：将步骤(4)所得混合液与面团混合后用搅拌机慢速搅拌，转速为200～300r/s，时间为2～3小时，搅拌后在温度10～15℃下，静置1～2小时；
(6)调配：在步骤(5)所得混合液中加入0.5重量份魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至75～80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80-100目滤布过滤;
(7)杀菌：采用巴氏杀菌法灭菌，加热至70～85℃，经15-20min高温杀菌，冷却后，包装入袋即制得蔓越莓凉糕。
所述面团为糯米粉和粳米粉按照6.5～7:1比例混合，加入混合物质量1～1. 5倍纯净水和0.35重量份黄原胶均匀搅拌。
所述一定比例蔗糖为10-15重量份白砂糖。
本发明生产出的蔓越莓凉糕不仅具有清热、降火、排毒、促进食欲等功能，而且酸甜可口，是一种营养价值高、保健效果好的夏季消暑食品。
具体实施方式：
下面根据具体实施例对本发明作进一步阐述。
实例：
(1)原料预处理：将无虫、无杂质的35公斤糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)将10公斤蔓越莓果渣与纯净水按1：3.5比例混合加热至65℃后，分别投入混合物重量的5%果胶酶和3.5%的纤维素酶，边冷却边搅拌，时间为4小时,投入0.15公斤吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为5℃,得蔓越莓汁a；
（3）香茅汁的制备: 将0.5重量份新鲜无病害香茅根与纯净水1:10比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将所得蔓越莓果汁，所得香茅汁，加入15公斤白砂糖混合后均质，压力为25mpa，温度为65℃，时间为20min,得混合液；
(5)搅拌静置：将所得混合液与面团混合后用搅拌机慢速搅拌，转速为200r/s，时间为2小时，搅拌后在温度15℃下，静置1小时；
(6)调配：在所得混合液中加入0.5公斤魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80目滤布过滤;
(7)杀菌：采用巴氏杀菌法灭菌，加热至85℃，经15min高温杀菌，冷却后，包装入袋即制得蔓越莓凉糕。
Claims (3)
1.一种蔓越莓凉糕及制作方法，其特征在于下列步骤:
(1)原料预处理：将无虫、无杂质的35重量份的糯米和5重量份粳米分别用机器粉碎，过120目筛网过滤后备用；
(2)蔓越莓汁的制备：将10重量份蔓越莓与纯净水按1：3.5比例混合加热至60～65℃后，分别投入混合物重量的3～5%果胶酶和2～6%的纤维素酶，边冷却边搅拌，时间为2～5小时,投入0.15重量份吉利丁粉搅拌均匀后,放入冷库中冷藏,温度为3～5℃,得蔓越莓汁a；
(3)香茅汁的制备: 将0.5重量份新鲜无病害香茅根与纯净水1:10～15比例混合放入打浆机内打浆，用4层消毒纱布过滤后即可得香茅汁；
(4)均质：将步骤(2)所得蔓越莓果汁，步骤(3)所得香茅汁，加入一定比例白砂糖混合后均质，压力为20～25mpa，温度为60～65℃，时间为20～30min,得混合液；
(5)搅拌静置：将步骤(4)所得混合液与面团混合后用搅拌机慢速搅拌，转速为200～300r/s，时间为2～3小时，搅拌后在温度10～15℃下，静置1～2小时；
(6)调配：在步骤(5)所得混合液中加入0.5重量份魔芋粉混合均匀后，边搅拌边按2.5:1比例加入纯净水加热至75～80℃，按照0.15g/kg比例加入山梨酸钠进行调配，所得混合液再用80-100目滤布过滤;
(7)杀菌：采用巴氏杀菌法灭菌，加热至70～85℃，经15-20min高温杀菌，冷却后，包装入袋即制得蔓越莓凉糕。
2.根据权利要求1所述的一种蔓越莓凉糕及制作方法，其特征在于：所述步骤(5)面团为糯米粉和粳米粉按照6.5-7:1比例混合，加入混合物质量1～1.5倍纯净水和0.35重量份黄原胶均匀搅拌。
3.根据权利要求1所述的一种蔓越莓凉糕及制作方法，其特征在于:所述一定比例白砂糖为10-15重量份白砂糖。
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