CN108651910A - 蓝莓糕及其制作方法 - Google Patents
蓝莓糕及其制作方法 Download PDFInfo
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- CN108651910A CN108651910A CN201810340200.XA CN201810340200A CN108651910A CN 108651910 A CN108651910 A CN 108651910A CN 201810340200 A CN201810340200 A CN 201810340200A CN 108651910 A CN108651910 A CN 108651910A
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- parts
- blueberry
- cake
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- pectin
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
一种蓝莓糕及其制作方法。目前,市场的蓝莓糕一般为山楂糕类似状态,多为含水量高保质期短,通过加入大量甜味剂使产品含糖量超高来延长保质期通过或者加入大量防腐剂来提高保质期,服用后对健康会产生不好的影响。一种蓝莓糕,通过溶胶、添加辅料、添加酸味剂、熬煮终点、冷却成型、烘干、切制、再次烘干的工艺制作处蓝莓糕。本发明采用类似阿胶糕的工艺,含水量大大降低,易于储存,采用了果胶来代替阿胶,通过果胶与白砂糖、柠檬酸的配比,达到最佳的粘稠状态,大大降低了采用阿胶来赋形的成本,又通过大量添加的蓝莓,增加产品的抗氧化和保护视力的功效,并保证了产品的口感。本发明应用于蓝莓糕的制作方法。
Description
技术领域:
本发明涉及一种蓝莓糕及其制作方法。
背景技术:
蓝莓是一种营养价值非常高的水果果肉富含丰富的维生素、蛋白质和矿物质等营养元素,其中蓝莓中独特的珍贵的花青苷色素在众水果中比重是非常的高,还有蓝莓中富含丰富的蛋白质、膳食纤维、脂肪、维生素等营养元素,蓝莓中这些富含的营养元素都高于其他水果富含的营养。蓝莓中还包含着丰富的钙、铁、磷、钾、锌等微量矿物元素,这些矿物元素的存在比例明显高于其他水果。另外,蓝莓中含量非常高的花青苷色素对人体的眼睛具有很好地保养的作用,它可以缓解眼睛疲劳、改善人的视力,蓝莓不仅含有维生素A,其主要成分是花青素,可直接加速视网膜、视紫质的合成与再生,让眼睛绽放活力光彩。
目前,市场的蓝莓糕一般为山楂糕类似状态,多为含水量高保质期短,通过加入大量甜味剂使产品含糖量超高来延长保质期通过或者加入大量防腐剂来提高保质期,服用后对健康会产生不好的影响。
发明内容:
本发明的目的是提供一种蓝莓糕及其制作方法,以果胶起到粘合作用,同时添加了大量的蓝莓,具有蓝莓的抗氧化和保护视力的功效,同时又具有阿胶的补气补血,美容养颜的功效。
上述的目的通过以下的技术方案实现:
一种蓝莓糕,其组成包括:由下述原料按重量份数组成:
650—700份的蓝莓果干、15-25份的果胶、550-650份的白砂糖、3—5份的阿胶粉、100-150份的红枣、100-150份桂圆、450-500份的核桃、300-350份的黑芝麻、13-14份的柠檬酸、3-4份的柠檬酸钠、1份的山梨酸钾。
所述的蓝莓糕,由下述原料按重量份数组成:650份的蓝莓果干、15份的果胶、550份的白砂糖、3份的阿胶粉、100份的红枣、100份的桂圆、450份的核桃、300份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
所述的蓝莓糕,其组成包括:由下述原料按重量份数组成:700份的蓝莓果干、25份的果胶、650份的白砂糖、5份的阿胶粉、150份的红枣、150份的桂圆、500份的核桃、350份的黑芝麻、14份的柠檬酸、4份的柠檬酸钠、1份的山梨酸钾。
所述的蓝莓糕,其组成包括种蓝莓糕及其制作方法,700份的蓝莓果干、20份的果胶、600份的白砂糖、4份的阿胶粉、120份的红枣、120份的桂圆、470份的核桃、320份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
所述的蓝莓糕,由下述原料按重量份数组成:500份的蓝莓果干、24份的果胶、680份的白砂糖、4.8份的阿胶粉、160份的红枣、160份的桂圆、560份的核桃、400份的黑芝麻、16份的柠檬酸、4份的柠檬酸钠、1.2份的山梨酸钾。
一种所述的蓝莓糕的制作方法
(1)溶胶:
分别称取24g的果胶、680g的白砂糖、4.8g阿胶粉,于干燥烧杯中搅拌混合均匀后,用温度在90℃以上的水1600ml溶解,随后于温度处于60-70℃之间的磁力搅拌器高速搅拌6min,并于磁力搅拌的过程中添加1.2g山梨酸钾固体颗粒,将溶解好的溶胶加热煮沸;
(2)添加辅料:
首先加入经清洗和粗碎处理的红枣160g、桂圆160g、核桃560g,沸腾熬煮3分钟后加入黑芝麻400g,整个添加过程中保持胶液持续沸腾;
(3)添加酸味剂:
分别称取16g柠檬酸和4g柠檬酸钠,依次加入已添加完辅料并已熬煮至102℃左右的胶液内;
(4)熬煮终点:
添加完所有原辅料及添加剂并大火加热至100℃以上后,小火继续加热至108℃后停止加热,熬至终点时肉眼可见无明显液体处于糕内,加入经清洗处理的蓝莓800g,搅拌混合;
(5)冷却成型:
将熬煮好的胶液转移至滑面纸上,室温冷却,并用力按压成8mm左右的厚片;
(6)烘干:
将压制成厚片的糕体于60℃烘箱烘干5h后,关闭电源,自然冷却24小时;自然冷却蓝莓糕并于平板上用重物按压,使糕体结构紧密;
(7)切制:
将两侧隔离纸撤掉平铺于案板上,选用模具进行切制;
(8)再次烘干:
设定温度60℃干燥时间8h后关闭电源,自然冷却。24小时取出成品;
本发明的有益效果:
1.本发明采用类似阿胶糕的工艺,含水量大大降低,易于储存。但创新的采用了果胶来代替阿胶,通过果胶与白砂糖、柠檬酸的配比,达到最佳的粘稠状态,大大降低了采用阿胶来赋形的成本,又通过大量添加的蓝莓,增加产品的抗氧化和保护视力的功效,并保证了产品的口感。
本发明中加入有大量的蓝莓果干,蓝莓干果肉细腻,风味独特,酸甜适度,又具有香爽宜人的香气。蓝莓中诸如蛋白质、维生素等的常规营养成分含量十分丰富,矿物质和微量元素含量也相当可观,蓝莓果干中花青素含量非常高,同时花青素种类也十分丰富;
蓝莓果干中有机酸含量约占总酸含量的一半以上。有机酸中大部分是枸橼酸,其他的有熊果酸、奎宁酸和苹果酸等。需要着重一提的是熊果酸,熊果酸又称乌索酸,属于一种弱酸性五环三萜类化合物,是多种天然产物的功能成分,具有广泛的生物学活性,特别在抗肿瘤等方面作用突出;
蓝莓果干中含有多种多酚类物质,酚酸就是其中重要的一类。酚酸类物质是酚类物质的一种,具有良好的营养功能和抗氧化等药理活性。蓝莓中的酚酸有十余种,其中含量最高的是氯原酸,又称咖啡鞣酸,研究发现其对多种癌症(肺癌、食管癌等)有明显的抑制作用,同时抗氧化作用也非常强大;
3.本发明在蓝莓糕内加入有阿胶粉,符合后的产品所含赖氨酸极为丰富,其中的赖氨酸可以调节人体代谢平衡,为合成肉碱提供结构组分,而肉碱促使细胞中脂肪酸的合成。赖氨酸还能提高钙的吸收及其在体内的积累、加速骨骼生长发育。而色氨酸在阿胶粉中含量颇丰,此种氨酸酸是生成人体大脑中一种重要的神经传递物质——五-羟色胺,而此物质有中和肾上腺素和去甲肾上腺素的作用,并有改善睡眠的持续时间等重要作用。同时苯丙氨酸在阿胶中含量也较高,机体可将此种氨基酸转化为酪氨酸,但不能发生逆反应,几乎所有未用于合成蛋白质的苯丙氨酸均会转化为酪氨酸。
阿胶粉在体内,氨基酸和微量元素相互作用、相互结合,生成多种酶、激素、维生素。另外,阿胶粉中还含有至今未知的功能成分或因子。阿胶粉独特的小分子量特性有利于人体吸收和消化。阿胶粉中含有大量的氨基酸和微量元素,这些都是白细胞和血红蛋白的合成原料和调节因素,有助于预防贫血,能帮助贫血、失血者恢复健康。
本发明在蓝莓果干内加入有果胶,加入果胶后能够有效地清除人体内未消化的食糜和其他多种肠道有毒要害物质,同时有助于调节餐后血糖和肠道微菌群平衡,而且还对多种现代“文明病”起到很好的预防和辅助治疗作用。
本发明在蓝莓糕内加入有桂圆,使得本产品具有良好的滋养补益作用。可用于心脾虚损、气血不足所致的失眠、健忘、惊悸、眩晕等症。还可治疗病后体弱或脑力衰退。妇女在产后调补也很适宜。据药理研究证实,龙眼含葡萄糖、蔗糖和维生素A、B等多种营养素。其中含有较多的是蛋白质、脂肪和多种矿物质。这些营养素对人体都是十分必需的。
本发明在蓝莓糕中加入有核桃,因此含有丰富的不饱和脂肪酸,.并且内含的饱和脂肪酸量少,含有丰富的维生素E,同时核桃还含有丰富的优质蛋白,多种矿物质,膳食纤维,和胡萝卜素,核桃有利于我们保护脑部,降低自身胆固醇,还可以帮助我们滋润五脏,维持五脏功能,滋润皮肤,保持优秀发质。磷脂在人类大脑中承担着传递信息的重要功能,大脑里有充分的磷脂,有利于智力发育,补充脑力,提高记忆力,所以食用核桃可以帮助我们保护脑部;本发明的产品能够降低胆固醇,由于含有丰富的不饱和脂肪酸,其饱和脂肪酸的含量较微,所以有控制人体血脂浓度,提高高密度脂蛋白含量的作用,所以食用核桃有利于控制人体胆固醇,降低胆固醇,可以帮助我们预防高血压、动脉硬化、冠心病、脑血栓和中风等极易由高血脂引发的疾病;本发明有利于滋补人体五脏,强肾益脾,还可滋润皮肤,助于皮肤抗氧化抗衰老,以及补充头发营养,改善发质,保持头发乌黑亮丽。
本发明在蓝莓糕中加入有黑芝麻,其中大多是不饱和脂肪酸,而亚油酸就约各占一半。亚油酸是理想的肌肤美容剂,因为当人体缺乏亚油酸,也容易引起皮肤干燥、鳞屑肥厚、黑芝麻具有“补肝肾,滋五脏,益精血,润肠燥”等功效,一方面是因为含有优质蛋白质和丰富的矿物质,另一方面是因为含有丰富的不饱和脂肪酸、维生素E和珍贵的芝麻素及黑色素。
具体实施方式:
实施例1:
一种蓝莓糕,其组成包括:由下述原料按重量份数组成:
650—700份的蓝莓果干、15-25份的果胶、550-650份的白砂糖、3—5份的阿胶粉、100-150份的红枣、100-150份桂圆、450-500份的核桃、300-350份的黑芝麻、13-14份的柠檬酸、3-4份的柠檬酸钠、1份的山梨酸钾。
实施例2:
根据实施例1所述的蓝莓糕,由下述原料按重量份数组成:650份的蓝莓果干、15份的果胶、550份的白砂糖、3份的阿胶粉、100份的红枣、100份的桂圆、450份的核桃、300份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
实施例3:
根据实施例1或2所述的蓝莓糕,其组成包括:由下述原料按重量份数组成:700份的蓝莓果干、25份的果胶、650份的白砂糖、5份的阿胶粉、150份的红枣、150份的桂圆、500份的核桃、350份的黑芝麻、14份的柠檬酸、4份的柠檬酸钠、1份的山梨酸钾。
实施例4:
根据实施例1或2或3所述的蓝莓糕,其组成包括种蓝莓糕及其制作方法,700份的蓝莓果干、20份的果胶、600份的白砂糖、4份的阿胶粉、120份的红枣、120份的桂圆、470份的核桃、320份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
实施例5:
根据实施例1或2或3或4所述的蓝莓糕,由下述原料按重量份数组成:500份的蓝莓果干、24份的果胶、680份的白砂糖、4.8份的阿胶粉、160份的红枣、160份的桂圆、560份的核桃、400份的黑芝麻、16份的柠檬酸、4份的柠檬酸钠、1.2份的山梨酸钾。
实施例6:
一种实施例1—5之一所述的蓝莓糕制作方法,
(1)溶胶:
分别称取24g的果胶、680g的白砂糖、4.8g阿胶粉,于干燥烧杯中搅拌混合均匀后,用温度在90℃以上的水1600ml溶解,随后于温度处于60-70℃之间的磁力搅拌器高速搅拌6min,并于磁力搅拌的过程中添加1.2g山梨酸钾固体颗粒,将溶解好的溶胶加热煮沸。
(2)添加辅料:
首先加入经清洗和粗碎处理的红枣160g、桂圆160g、核桃560g,沸腾熬煮3分钟后加入黑芝麻400g,整个添加过程中保持胶液持续沸腾;
(3)添加酸味剂:
分别称取16g柠檬酸和4g柠檬酸钠,依次加入已添加完辅料并已熬煮至102℃左右的胶液内;
(4)熬煮终点:
添加完所有原辅料及添加剂并大火加热至100℃以上后,小火继续加热至108℃后停止加热,熬至终点时肉眼可见无明显液体处于糕内,加入经清洗处理的蓝莓800g,搅拌混合
(5)冷却成型:
将熬煮好的胶液转移至滑面纸上,室温冷却,并用力按压成8mm左右的厚片。
(6)烘干:
将压制成厚片的糕体于60℃烘箱烘干5h后,关闭电源,自然冷却24小时。自然冷却蓝莓糕并于平板上用重物按压,使糕体结构紧密。
(7)切制:
将两侧隔离纸撤掉平铺于案板上,选用模具进行切制。
(8)再次烘干:
设定温度60℃干燥时间8h后关闭电源,自然冷却。24小时取出成品。
Claims (6)
1.一种蓝莓糕.,其组成包括:由下述原料按重量份数组成:
650—700份的蓝莓果干、15-25份的果胶、550-650份的白砂糖、3—5份的阿胶粉、100-150份的红枣、100-150份桂圆、450-500份的核桃、300-350份的黑芝麻、13-14份的柠檬酸、3-4份的柠檬酸钠、1份的山梨酸钾。
2.根据权利要求1所述的蓝莓糕.,其特征是:由下述原料按重量份数组成:650份的蓝莓果干、15份的果胶、550份的白砂糖、3份的阿胶粉、100份的红枣、100份的桂圆、450份的核桃、300份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
3.根据权利要求1或2所述的蓝莓糕,其特征是:由下述原料按重量份数组成:700份的蓝莓果干、25份的果胶、650份的白砂糖、5份的阿胶粉、150份的红枣、150份的桂圆、500份的核桃、350份的黑芝麻、14份的柠檬酸、4份的柠檬酸钠、1份的山梨酸钾。
4.根据权利要求1或2或3所述的蓝莓糕,其特征是:由下述原料按重量份数组成:600份的蓝莓果干、20份的果胶、600份的白砂糖、4份的阿胶粉、120份的红枣、120份的桂圆、470份的核桃、320份的黑芝麻、13份的柠檬酸、3份的柠檬酸钠、1份的山梨酸钾。
5.根据权利要求1或2或3或4所述的蓝莓糕,其特征是:由下述原料按重量份数组成:500份的蓝莓果干、24份的果胶、680份的白砂糖、4.8份的阿胶粉、160份的红枣、160份的桂圆、560份的核桃、400份的黑芝麻、16份的柠檬酸、4份的柠檬酸钠、1.2份的山梨酸钾。
6.一种权利要求1—5之一所述的蓝莓糕的制作方法,其特征是:
(1)溶胶:
(2)添加辅料:
首先加入经清洗和粗碎处理的红枣160g、桂圆160g、核桃560g,沸腾熬煮3分钟后加入黑芝麻400g,整个添加过程中保持胶液持续沸腾;
(3)添加酸味剂:
分别称取16g柠檬酸和4g柠檬酸钠,依次加入已添加完辅料并已熬煮至102℃左右的胶液内;
(4)熬煮终点:
添加完所有原辅料及添加剂并大火加热至100℃以上后,小火继续加热至108℃后停止加热,熬至终点时肉眼可见无明显液体处于糕内,加入经清洗处理的蓝莓800g,搅拌混合
(5)冷却成型:
将熬煮好的胶液转移至滑面纸上,室温冷却,并用力按压成8mm左右的厚片;
(6)烘干:
将压制成厚片的糕体于60℃烘箱烘干5h后,关闭电源,自然冷却24小时。自然冷却蓝莓糕并于平板上用重物按压,使糕体结构紧密;
(7)切制:
将两侧隔离纸撤掉平铺于案板上,选用模具进行切制。
(8)再次烘干:
设定温度60℃干燥时间8h后关闭电源,自然冷却。24小时取出成品。
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