CN108719945A - 一种清爽玫瑰酱及其制备方法 - Google Patents
一种清爽玫瑰酱及其制备方法 Download PDFInfo
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- CN108719945A CN108719945A CN201810468748.2A CN201810468748A CN108719945A CN 108719945 A CN108719945 A CN 108719945A CN 201810468748 A CN201810468748 A CN 201810468748A CN 108719945 A CN108719945 A CN 108719945A
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Abstract
本发明属于食品加工领域，涉及一种清爽玫瑰酱及其制备方法。本发明的玫瑰酱，以新鲜玫瑰花为原料，在玫瑰酱的制作过程中加入了绿豆、薄荷叶、桑叶、鼠尾草，提升了玫瑰酱的风味，降低了玫瑰酱的甜腻程度；以海藻酸钠来调节玫瑰酱的稳定性；再加入柠檬酸及苹果酸作为酸味剂进行调味，增加了玫瑰酱的口感，还延长了玫瑰酱的保质期，本发明的玫瑰酱，口感清爽，清香怡人，玫瑰香气突出，味道清甜而不腻，是一种清爽玫瑰酱。
Description
技术领域
本发明属于食品加工领域，涉及一种清爽玫瑰酱及其制备方法。
背景技术
玫瑰花颜色丰富，其色素属于多酚类化合物，它是我国正式批准的具有保健功效的食品，玫瑰花中花青素的含量很高，自然条件下游离状态的花青素极少见，主要以糖苷形式存在，花青素常与一个或多个葡萄糖、鼠李糖、半乳糖、阿拉伯糖等通过糖苷键形成花色苷。花色苷是花色素与糖以糖苷键结合而成的一类化合物，是类黄酮——以黄酮核为基础的一类物质中能呈现红色的一族化合物，它由于其独特的功能性，而被应用于清除人体内自由基、增殖叶黄素、抗肿瘤、抗癌、抗炎、抑制脂质过氧化和血小板凝集、预防糖尿病、减肥、保护视力等；花色苷作为一种天然色素，安全、无毒，且对人体具有许多保健功能，已被应用于食品、保健品、化妆品、医药等行业。玫瑰酱是一种将玫瑰花的花瓣用糖腌制成的保健食品，玫瑰酱富含多种营养、且润肌肤、养容颜、抗衰老等功效。
目前，我国常规玫瑰酱的加工工艺是将玫瑰花的花瓣用糖进行腌制，糖加入比例所用玫瑰花瓣重量的四倍左右，这样得到的玫瑰花甜度较高，口感偏腻。如果食物过甜，或摄入甜食过多，往往会出现厌食，还会有脘腹胀满、舌苔厚腻等症状。这是由于甘味性缓，过量的甘味会导致脾胃之气壅滞不行，食物不能运化的征象，也就是《内经》所说的“味过于甘，脾气不濡，胃气乃厚”。适量的甜食是养脾胃的，过量则影响脾胃的运化。导致恶心，反闷等等。
因此，寻找一种口感清爽，风味独特的玫瑰酱是当务之急。
发明内容
为了解决现有技术中存在的上述技术问题，本发明提供一种清爽玫瑰酱及其制备方法，具体是通过以下方案得以实现的：
一种清爽玫瑰酱，原料成分以重量份计为：玫瑰花350-450份、绿豆35-40份、薄荷叶14-20份、桑叶8-12份、鼠尾草1-3份、柠檬酸2-4份、苹果酸3-5份、蔗糖150-200份、海藻酸钠5-8份。优选的，所述的原料成分以重量份计为：玫瑰花400份、绿豆37.5份、薄荷叶17份、桑叶10份、鼠尾草2份、柠檬酸3份、苹果酸4份、蔗糖175份、海藻酸钠6.5份。
优选的，所述玫瑰花，是玫瑰花瓣。玫瑰花瓣中挥发油等有益成分含量较高，且食用口感较好。
优选的，所述蔗糖，是白砂糖。白砂糖杂质较少，纯度较高，使用白砂糖所制作出的玫瑰酱更细腻纯正。
所述玫瑰酱的制备方法，包括以下步骤：
(1)称取玫瑰花、绿豆、薄荷叶、桑叶、鼠尾草、柠檬酸、苹果酸、蔗糖、海藻酸钠，将玫瑰花与蔗糖充分混合，在35-45℃下加热5-8h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草加入混合糖浆中，在35-45℃下反复搅拌3-5h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状，即得。
优选的，所述步骤(2)，绿豆、薄荷叶、桑叶、鼠尾草打磨成粉后，再加入混合糖浆中。进一步优选，所述打磨成粉，是打磨至过8号筛。将除玫瑰花之外的原料打磨成粉可以有效提升玫瑰酱的口感，而打磨至过8号筛时做出来的玫瑰酱口感柔滑、细腻。
所述玫瑰酱的制备方法，还可以包括步骤(4)，将得到的玫瑰酱在10-15℃下真空浸渍10-15d。优选的，所述真空浸渍过程中，每隔12-16h，对玫瑰酱进行一次搅拌。得到的玫瑰酱在真空下浸渍，可以有效提升玫瑰酱与糖的融洽程度，从而不需要使用较多的糖就可以获得较好的口感，并且甜度不会过高，再配合其他清香型的辅料，可以有效增加玫瑰酱的清香气息，减少甜腻味。
绿豆：味甘，性寒，无毒。入心、胃二经。清热解毒，消暑，利水。治暑热烦渴，水肿，泻利，丹毒，痈肿，解热药毒。每100克绿豆中含有蛋白质23.8克，碳水化合物58.8克，脂肪0.5克，钙80毫克，磷360毫克，铁6.8毫克。还含有胡萝卜素、维生素B1：、维生素B2：、维生素E和尼克酸及多种矿物质元素。绿豆所含蛋白质主要为球蛋白，并含有蛋氨酸、色氨酸、酪氨酸等多种氨基酸；在所含磷脂中有磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、磷脂酰甘油，磷脂酰丝氨酸等成分。
薄荷叶：薄荷含有薄荷醇，该物质可清新口气并具有多种药性，可缓解腹痛、胆囊问题如痉挛，还具有防腐杀菌、利尿、化痰、健胃和助消化等功效。
桑叶：味苦、甘，性寒。归肺、肝经。疏散风热，清肺润燥，平肝明目，凉血止血。有清肺润燥、止咳、去热、化痰、治盗汗、补肝、清肝明目、治疗头晕眼花、失眠、消除眼部疲劳、消肿、清血、治疗痢疾、腹痛、减肥、除脚气、利大、小肠、抗应激、凉血、降血压、降血脂、预防心肌梗塞、脑溢血、祛头痛、长发、降血糖、抗糖病等功效。
鼠尾草：鼠尾草受到高度评价，味芬芳而有刺激性，微苦。鼠尾草具有滋补、防止痉挛、防腐抗菌、利尿和清洁伤口等功效，对喉咙疼痛和口唇溃疡也有疗效，并且可调节经期、刺激食欲并减缓肠胃气胀。鼠尾草的香味浓烈刺鼻，夹杂些许樟脑的味道，可为各种食物增添沁人的香味。向玫瑰酱中加入少许鼠尾草，可以激发玫瑰的香气，使玫瑰的香气更明显，并消除一定的甜腻味。
柠檬酸：柠檬酸是一种重要的有机酸，柠檬酸有温和爽快的酸味，并具有良好的抗氧化效果，是良好的酸味剂及抗氧化剂，还能杀菌并促进食欲。
苹果酸：苹果酸为天然果汁之重要成份，与柠檬酸相比具有酸度大(酸味比柠檬酸强20％)，但味道柔和(具有较高的缓冲指数)，具特殊香味，不损害口腔与牙齿，代谢上有利于氨基酸吸收，不积累脂肪等优势。苹果酸能除了调节酸度，还能抑制微生物生长，抑制酶促褐变，还能使果胶产生凝胶作用，提升玫瑰酱的整体稳定性。
海藻酸钠：海藻酸钠作为饮料和乳品的增稠剂，在增稠方面有独特的优势：海藻酸钠良好的流动性，使得添加后的饮品口感柔滑；并且可以防止产品消毒过程中的黏度下降现象。
与现有技术相比，本发明创造的技术效果体现在：本发明的玫瑰酱，以新鲜玫瑰花为原料，在玫瑰酱的制作过程中加入了绿豆、薄荷叶、桑叶、鼠尾草，提升了玫瑰酱的风味，降低了玫瑰酱的甜腻程度；以海藻酸钠来调节玫瑰酱的稳定性；再加入柠檬酸及苹果酸作为酸味剂进行调味，增加了玫瑰酱的口感，还延长了玫瑰酱的保质期，本发明的玫瑰酱，口感清爽，清香怡人，玫瑰香气突出，味道清甜而不腻，是一种清爽玫瑰酱。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定，但要求保护的范围不仅局限于所作的描述。
实施例1
一种清爽玫瑰酱，通过如下方法制备：
(1)称取玫瑰花瓣400g、绿豆37.5g、薄荷叶17g、桑叶10g、鼠尾草2g、柠檬酸3g、苹果酸4g、蔗糖175g、海藻酸钠6.5g，将玫瑰花瓣与白砂糖充分混合，在40℃下加热6.5h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草打磨成粉过8号筛，加入混合糖浆中，在40℃下反复搅拌4h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状，即得。
实施例2
一种清爽玫瑰酱，通过如下方法制备：
(1)称取玫瑰花瓣350g、绿豆40g、薄荷叶20g、桑叶12g、鼠尾草3g、柠檬酸4g、苹果酸5g、白砂糖200g、海藻酸钠8g，将玫瑰花瓣与白砂糖充分混合，在35℃下加热8h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草打磨成粉过8号筛，加入混合糖浆中，在35℃下反复搅拌5h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状，即得。
实施例3
一种清爽玫瑰酱，通过如下方法制备：
(1)称取玫瑰花瓣450g、绿豆35g、薄荷叶14g、桑叶8g、鼠尾草1g、柠檬酸2g、苹果酸3g、白砂糖150g、海藻酸钠5g，将玫瑰花瓣与白砂糖充分混合，在45℃下加热5h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草打磨成粉过8号筛，加入混合糖浆中，在45℃下反复搅拌3h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状，即得。
实施例4
一种清爽玫瑰酱，通过如下方法制备：
(1)称取玫瑰花瓣400g、绿豆37.5g、薄荷叶17g、桑叶10g、鼠尾草2g、柠檬酸3g、苹果酸4g、蔗糖175g、海藻酸钠6.5g，将玫瑰花瓣与白砂糖充分混合，在40℃下加热6.5h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草打磨成粉过8号筛，加入混合糖浆中，在40℃下反复搅拌4h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状；
(4)将胶状的玫瑰酱在12.5℃下真空浸渍12.5d。
实施例5
一种清爽玫瑰酱，通过如下方法制备：
(1)称取玫瑰花瓣400g、绿豆37.5g、薄荷叶17g、桑叶10g、鼠尾草2g、柠檬酸3g、苹果酸4g、蔗糖175g、海藻酸钠6.5g，将玫瑰花瓣与白砂糖充分混合，在40℃下加热6.5h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草打磨成粉过8号筛，加入混合糖浆中，在40℃下反复搅拌4h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状；
(4)将胶状的玫瑰酱在12.5℃下真空浸渍12.5d，浸渍过程中，每隔14h，对玫瑰酱进行一次搅拌。
对实施例1-5得到的玫瑰酱及市售玫瑰酱进行对比。
与市售玫瑰酱相比，实施例1-5所得的清爽玫瑰酱在色泽稍深，玫瑰滋味突出，清爽有回甘，无腻味，带有玫瑰香气及清凉气息，是一种口感清爽，风味独特的玫瑰酱。
最后，应当指出，以上实施例仅是本发明较有代表性的例子。显然，本发明的技术方案并不限于上述实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。
Claims (9)
1.一种清爽玫瑰酱，其特征在于，原料成分以重量份计为：玫瑰花350-450份、绿豆35-40份、薄荷叶14-20份、桑叶8-12份、鼠尾草1-3份、柠檬酸2-4份、苹果酸3-5份、蔗糖150-200份、海藻酸钠5-8份。
2.根据权利要求1所述的玫瑰酱，其特征在于，所述的原料成分以重量份计为：玫瑰花400份、绿豆37.5份、薄荷叶17份、桑叶10份、鼠尾草2份、柠檬酸3份、苹果酸4份、蔗糖175份、海藻酸钠6.5份。
3.根据权利要求1所述的玫瑰酱，其特征在于，所述玫瑰花，是玫瑰花瓣。
4.根据权利要求1所述的玫瑰酱，其特征在于，所述蔗糖，是白砂糖。
5.根据权利要求1-4任一项所述的玫瑰酱的制备方法，其特征在于，包括以下步骤：
(1)称取玫瑰花、绿豆、薄荷叶、桑叶、鼠尾草、柠檬酸、苹果酸、蔗糖、海藻酸钠，将玫瑰花与蔗糖充分混合，在35-45℃下加热5-8h，得到混合糖浆；
(2)将绿豆、薄荷叶、桑叶、鼠尾草加入混合糖浆中，在35-45℃下反复搅拌3-5h，向其中加入柠檬酸、苹果酸，搅拌均匀，直至玫瑰酱变得透明，并溢出香味时停止；
(3)将搅拌均匀后的混合物自然冷却至室温，加入海藻酸钠，高速搅打至混合物呈胶状，即得。
6.根据权利要求5所述的玫瑰酱制备方法，其特征在于，所述步骤(2)，绿豆、薄荷叶、桑叶、鼠尾草打磨成粉后，再加入混合糖浆中。
7.根据权利要求6所述的玫瑰酱制备方法，其特征在于，所述打磨成粉，是打磨至过8号筛。
8.根据权利要求5所述的玫瑰酱制备方法，其特征在于，还包括步骤(4)，将得到的玫瑰酱在10-15℃下真空浸渍10-15d。
9.根据权利要求8所述的玫瑰酱制备方法，其特征在于，所述真空浸渍过程中，每隔12-16h，对玫瑰酱进行一次搅拌。
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