CN108056439A - 桑葚糕及其制备方法 - Google Patents
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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Abstract
本发明提供了一种桑葚糕，由以下重量份的原料制成：桑葚果酱20～30份、淀粉糖浆20～30份、食盐5～8份、琼脂3‑4份、蜂蜜15‑20份、柠檬酸0.8‑1.0份，苹果酸0.1‑0.5份，柠檬酸钠0.1‑0.2份。本发明生产的桑葚糕易于保存及运输，使远离桑葚产地的人们也能吃到营养美味的桑葚食品，桑葚糕含有丰富的有机酸、氨基酸、维生素、营养价值高，具有补血清血、促进造血细胞生长、抗癌、降血糖血脂、驻颜抗衰老、补肝护肾、增强免疫力等优点，因此具有非常好的发展前景。
Description
技术领域
本发明涉及一种食品的制备方法，尤其涉及一种桑葚糕及其制备方法。
背景技术
桑葚子是桑树的果实，又名桑葚，桑果，桑椹。早在两千多年前，桑椹已是中国皇帝御用的补品。因桑葚子特殊的生长环境，使桑果具有天然生长，无任何污染的特点，所以桑椹又被称为“民间圣果”。
桑葚子含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质等成分，营养是苹果的5-6倍，是葡萄的4倍，具有多种功效，被医学界誉为“二十一世纪的最佳保健果品”。常吃桑椹能显著提高人体免疫力，具有延缓衰老，美容养颜的功效。桑葚生长时为青绿色，渐渐变为橙红，成年的由朱红变为紫黑。一般黑桑葚最佳酿酒，红的入味。
桑葚中含有芦丁、花青素、白黎芦醇等多种功能性成分，因此具有良好的防癌、抗衰老、抗溃疡、抗病毒等功能，而且对治疗糖尿病、贫血、高血压、高血脂、冠心病、神经衰弱等病症具有很好的辅助功效，因此桑葚深受我国人们的喜爱。但是从树上刚刚成熟的新鲜桑葚贮藏时间比较短，容易变坏，不利于人们长时间食用，桑葚上市也只有短短的二十来天，既不易保存、鲜桑葚也不容易运输，因此比较麻烦。
发明内容
本发明的目的是提供一种桑葚糕及其制备方法，有效解决鲜桑葚不易储藏及不易运输的缺陷，使远离桑葚产地的人们也能吃到营养美味的桑葚食品。
本发明提供的技术方案为：
一种桑葚糕，其特征在于由以下重量份的原料制成：
桑葚果酱20～30份、淀粉糖浆20～ 30份、食盐5～8份、琼脂3-4份、蜂蜜15-20份、柠檬酸0.8-1.0份，苹果酸0.1-0.5份，柠檬酸钠0.1-0.2份。
桑葚糕的制备方法，包括以下步骤：
（1）将桑葚果酱20～30份、淀粉糖浆20～ 30份、食盐5～8份、琼脂3-4份、蜂蜜15-20份、柠檬酸0.8-1.0份，苹果酸0.1-0.5份，柠檬酸钠0.1-0.2份混合后加热到95-100℃，进行熬煮，熬煮的同时进行搅拌，持续搅拌15-20min，至琼脂完全溶解；
（2）熬煮结束后倒入果糕模具中，冷却成型，经干燥处理后得到桑葚糕。
所述桑葚果酱的制备方法包括以下步骤：
(1)挑选成熟、无病虫害的桑葚果，清洗后晾干；
(2)将桑葚果粉碎过滤得到桑葚汁；
(3)桑葚汁中加入0.5％的维生素C溶液中进行护色处理10min；维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
(4)桑葚汁中加入果胶酶，混合均匀，温度控制为45℃，时间为1-3小时；通过果胶酶的酶解，使桑葚果析出更多的营养物质；
(5)向酶处理后的桑葚汁中加入淀粉糖浆、明胶、山梨酸钾，混合均匀，制得混合料；
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min，酱体可溶性固形物为65％时，停止浓缩，得桑葚果酱。
本发明具有以下有益效果：
本发明生产的桑葚糕易于保存及运输，使远离桑葚产地的人们也能吃到营养美味的桑葚食品，桑葚糕含有丰富的有机酸、氨基酸、维生素、营养价值高，具有补血清血、促进造血细胞生长、抗癌、降血糖血脂、驻颜抗衰老、补肝护肾、增强免疫力等优点，因此具有非常好的发展前景。
具体实施方式
以下结合实施例做进一步说明。
实施例1
一种桑葚糕，由以下重量份的原料制成：
桑葚果酱20份、淀粉糖浆20份、食盐5份、琼脂3份、蜂蜜15份、柠檬酸0.8份，苹果酸0.1份，柠檬酸钠0.1份。
桑葚果酱的制备方法包括以下步骤：
(1)挑选成熟、无病虫害的桑葚果，清洗后晾干；
(2)将桑葚果粉碎过滤得到桑葚汁；
(3)桑葚汁中加入0.5％的维生素C溶液中进行护色处理10min；维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
(4)桑葚汁中加入果胶酶，混合均匀，温度控制为45℃，时间为1小时；通过果胶酶的酶解，使桑葚果析出更多的营养物质；
(5)向酶处理后的桑葚汁中加入淀粉糖浆、明胶、山梨酸钾，混合均匀，制得混合料；
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min，酱体可溶性固形物为65％时，停止浓缩，得桑葚果酱。
桑葚糕的制备方法，包括以下步骤：
（1）将桑葚果酱20份、淀粉糖浆20份、食盐5份、琼脂3份、蜂蜜15份、柠檬酸0.8份、苹果酸0.1份、柠檬酸钠0.1份混合后加热到95-100℃，进行熬煮，熬煮的同时进行搅拌，持续搅拌15-20min，至琼脂完全溶解；
（2）熬煮结束后倒入果糕模具中，冷却成型，经干燥处理后得到桑葚糕。
实施例2
一种桑葚糕，由以下重量份的原料制成：
桑葚果酱30份、淀粉糖浆30份、食盐8份、琼脂4份、蜂蜜20份、柠檬酸1.0份，苹果酸0.5份，柠檬酸钠0.2份。
桑葚果酱的制备方法包括以下步骤：
(1)挑选成熟、无病虫害的桑葚果，清洗后晾干；
(2)将桑葚果粉碎过滤得到桑葚汁；
(3)桑葚汁中加入0.5％的维生素C溶液中进行护色处理10min；维生素c溶液，既使果酱色泽稳定，又丰富了果酱的营养成分；
(4)桑葚汁中加入果胶酶，混合均匀，温度控制为45℃，时间为3小时；
通过果胶酶的酶解，使桑葚果析出更多的营养物质；
(5)向酶处理后的桑葚汁中加入淀粉糖浆、明胶、山梨酸钾，混合均匀，制得混合料；
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min，酱体可溶性固形物为65％时，停止浓缩，得桑葚果酱。
桑葚糕的制备方法，包括以下步骤：
（1）将桑葚果酱30份、淀粉糖浆30份、食盐8份、琼脂4份、蜂蜜20份、柠檬酸1.0份，苹果酸0.5份，柠檬酸钠0.2份混合后加热到95-100℃，进行熬煮，熬煮的同时进行搅拌，持续搅拌15-20min，至琼脂完全溶解；
（2）熬煮结束后倒入果糕模具中，冷却成型，经干燥处理后得到桑葚糕。
Claims (3)
1.一种桑葚糕，其特征在于由以下重量份的原料制成：
桑葚果酱20～30份、淀粉糖浆20～ 30份、食盐5～8份、琼脂3-4份、蜂蜜15-20份、柠檬酸0.8-1.0份，苹果酸0.1-0.5份，柠檬酸钠0.1-0.2份。
2.一种桑葚糕的制备方法，其特征在于，包括以下步骤：
（1）将桑葚果酱20～30份、淀粉糖浆20～ 30份、食盐5～8份、琼脂3-4份、蜂蜜15-20份、柠檬酸0.8-1.0份、苹果酸0.1-0.5份、柠檬酸钠0.1-0.2份混合后加热到95-100℃，进行熬煮，熬煮的同时进行搅拌，持续搅拌15-20min，至琼脂完全溶解；
（2）熬煮结束后倒入果糕模具中，冷却成型，经干燥处理后得到桑葚糕。
3.根据权利要求1所述的桑葚糕，其特征在于桑葚果酱的制备方法包括以下步骤：
(1)挑选成熟、无病虫害的桑葚果，清洗后晾干；
(2)将桑葚果粉碎过滤得到桑葚汁；
(3)桑葚汁中加入0.5％的维生素C溶液中进行护色处理10min；
(4)桑葚汁中加入果胶酶，混合均匀，温度控制为45℃，时间为1-3小时；
(5)向酶处理后的桑葚汁中加入淀粉糖浆、明胶、山梨酸钾，混合均匀，制得混合料；
(6)将混合料置于0.1Mpa真空度的真空浓缩锅内浓缩10min，酱体可溶性固形物为65％时，停止浓缩，得桑葚果酱。
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| CN102125152A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种桑葚果糕 |
| CN104957452A (zh) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | 沙田柚果糕及其制作方法 |
| CN105767967A (zh) * | 2016-03-15 | 2016-07-20 | 四川旅游学院 | 一种火龙果果皮糕及其制备方法 |
| CN106722607A (zh) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | 一种桑葚果酱的制备方法 |
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| CN102125152A (zh) * | 2011-03-14 | 2011-07-20 | 丽江得一食品有限责任公司 | 一种桑葚果糕 |
| CN104957452A (zh) * | 2015-06-17 | 2015-10-07 | 广西容县锦香食品有限公司 | 沙田柚果糕及其制作方法 |
| CN105767967A (zh) * | 2016-03-15 | 2016-07-20 | 四川旅游学院 | 一种火龙果果皮糕及其制备方法 |
| CN106722607A (zh) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | 一种桑葚果酱的制备方法 |
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