CN109007714A - 一种薄荷风味果冻及其制备方法 - Google Patents
一种薄荷风味果冻及其制备方法 Download PDFInfo
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- CN109007714A CN109007714A CN201810577825.8A CN201810577825A CN109007714A CN 109007714 A CN109007714 A CN 109007714A CN 201810577825 A CN201810577825 A CN 201810577825A CN 109007714 A CN109007714 A CN 109007714A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种薄荷风味果冻及其制备方法,由下述重量份的原料制成:速溶咖啡粉100‑150份,薄荷30‑60份,大枣20‑40份,黄精10‑30份,人参10‑30份,枸杞10‑30份,葡萄糖80‑150份,卡拉胶4‑8份,刺槐豆胶3‑6份,甜菊糖0.2‑0.6份。本发明的果冻产品融合了咖啡的醇香和薄荷的清香,味蕾得到激发的同时感受清凉感的舒适,具有独特的口感和风味,制备得到的果冻香味浓郁,清凉宜人,口感水润富有弹性,风味独特,且具有较好的养气血、抗氧化、抗疲劳功效,是一种提神醒目的健康即食食品。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种薄荷风味果冻及其制备方法。
背景技术
随着现在社会生活节奏的加快,人们经常被牵绊于长时间不间断的工作中,由于身体精力供不应求,会出现身体机能代偿不足的症状,严重影响工作状态,降低工作效率,此时急需精力的补充剂以恢复活力。咖啡中含有咖啡因,可刺激大脑中枢神经,抗疲劳,还具有促进肝糖原分解、升高血糖的作用,适量饮用咖啡可使人精力旺盛、思维敏捷,是较好的提神食品。目前市场上的咖啡类产品多集中于咖啡固体饮料,而此类产品需要以开水冲调后饮用,便携性不足,特别是不适合户外作业、长时间驾驶等人群。故开发方便携带和食用,具有抗疲劳功效的健康即食产品,具有较广阔的前景。
专利201410188792.X公开了一种由咖啡、食用淀粉制成的速食果冻,仅添加高浓度咖啡使产品苦味难以接受,口感欠佳;专利201611125306.5公开了一种由咖啡豆、明胶粉和佩兰、延胡索等植物中草药制成的咖啡果冻,其专利核心技术在于咖啡豆的焙烤脱苦,使用明胶作为主要单一凝胶剂,果冻产品凝胶特性欠佳。
目前仅有少数专利公开了具有抗疲劳功效的果冻产品及其制备方法:专利201710194182.4公开了一种以超微茶粉和斑鸠占为制作原料的果冻,其核心技术在于茶叶的超微粉碎技术,以促使茶叶中营养成分得到利用和释放;专利201510743401.0公开了一种提神巧克力藕粒果冻,提供了藕粒在果冻产品中的保脆技术,利用巧克力中可可液块的反镇静成分提升精神。而目前市场上尚缺少以咖啡为主要原料,追求口感和功效双赢的即食果冻产品。
发明内容
为了克服上述现有技术的不足,本发明的首要目的在于提供一种薄荷风味果冻,该果冻产品香味浓郁,清凉宜人,口感水润富有弹性,风味独特,且具有较好的养气血、抗氧化、抗疲劳功效。
本发明的另一目的在于提供上述薄荷风味果冻的制备方法。
本发明是通过以下技术方案实现;
一种薄荷风味果冻,由下述重量份的原料制成:速溶咖啡粉100-150份,薄荷30-60份,
大枣20-40份,黄精10-30份,人参10-30份,枸杞10-30份,葡萄糖80-150份,卡拉胶4-8份,刺槐豆胶3-6份,甜菊糖0.2-0.6份。
作为本发明进一步优选的技术方案,所述的一种薄荷风味果冻,由下述重量份的原料制
成:速溶咖啡粉120-130份,薄荷40-50份,大枣25-35份,黄精15-25份,人参15-25份,枸杞15-25份,葡萄糖100-120份,卡拉胶5-7份,刺槐豆胶3-4份,甜菊糖0.3-0.5份。
本发明中各原料的药理作用如下报述:
速溶咖啡粉:是从咖啡豆中提取有效成份后经干燥而生产的咖啡提取物。咖啡含有咖啡因、单宁酸、亚油酸、脂肪、蛋白质、纤维、矿物质等成分。咖啡中所含的咖啡因极易通过脑血屏障,刺激中枢神经,促进脑部活动,使头脑清醒,反应灵敏,精力充沛,提高工作效率;促进肌肉收缩,提高运动机能;还可加速脂肪分解,具有减肥功效。因咖啡中含有丰富的抗氧化物质,可以抵抗自由基的攻击,具有抗衰老的功能。
薄荷:性凉味辛。疏散风热,清利头目,利咽,透疹,疏肝行气。用于风热感冒,风温初起,头痛,目赤,喉痹,口疮,风疹,麻疹,胸胁胀闷。薄荷含有挥发性油、蛋白质、脂肪、碳水化合物、矿物质、维生素等成分。薄荷可刺激神经,提神醒脑,对于味觉神经和嗅觉神经也有兴奋的作用,从而起到了增进食欲的作用。薄荷挥发油中的薄荷脑成分具有杀菌止痒功效,涂于局部可刺激神经而引起凉感,并抑制痛觉神经,还可舒缓支气管,具有止咳功能。
大枣:味甘性湿,归脾胃经,有补中益气,养血安神,缓和药性的功能。大枣可健脾益胃,脾胃虚弱、腹泻,倦怠无力等症。大枣可增强人体免疫力,大枣含有大量的糖类物质,主要为葡萄糖,含有果糖、蔗糖以及由葡萄糖和果糖组成的低聚糖,阿拉伯聚糖及半乳醛聚糖等;并含有大量的维生素C、核黄素、硫胺素、有胡萝卜素、尼克酸等多种维生素,具有较强的补养作用,能提高人体免疫功能,增强抗病能力。
黄精:甘,平。归脾、肺、肾经。补气养阴,健脾,润肺,益肾。用于脾胃气虚,体倦乏力,胃阴不足,口干食少,肺虚燥咳,劳嗽咳血,精血不足,腰膝酸软,须发早白,内热消渴。
人参:甘、微苦,微温。归脾、肺、心、肾经。是公认治虚劳内伤的第一要药,能大补元气,复脉固脱,补脾益肺,生津养血,安神益智。用于体虚欲脱,肢冷脉微,脾虚食少,肺虚喘咳,津伤口渴,内热消渴,气血亏虚,久病虚赢,惊悸失眠,阳痿宫冷。
枸杞子:性味甘平,滋补肝肾、益精明目、养血、可增强免疫力。枸杞具有降血糖、软化血管、降低血液中的胆固醇、甘油三酯水平的作用,对脂肪肝和糖尿病具有一定的辅助治疗疗效。枸杞含有丰富的维生素E、β-胡萝卜素、硒及黄酮类等抗氧化物质,可减轻自由基过氧化损伤,有助于延缓衰老。此外,枸杞富含枸杞多糖,其对肝损伤有保护作用,可降低肝脏血清谷丙转氨酶 ,利于肝损伤的修复。
本发明以速溶咖啡粉为主要原料,该产品融合了咖啡的醇香和薄荷的清香,味蕾得到激发的同时感受清凉的舒适,另外果冻产品中还添加了黄精、人参、大枣、枸杞子等中药提取液精华,迅速提神的同时使机体血气双补,提神更养神,具有较好的养气血、抗氧化、抗疲劳功效,实现了咖啡果冻口感和功效的兼容,是一种提神醒目的健康即食食品。
为了更好地实现本发明的技术效果,本发明对凝胶剂进行了优化研究:
实验方法:将卡拉胶分别与刺槐豆胶、黄原胶、明胶以1:1,2:1的比例,进行两两复配组成混合胶;称取0.9g混合食品胶,与15g白糖粉、20g速溶咖啡粉混匀后,加入冷水制成100ml胶液,溶胀15min后,80-90℃水浴30min至胶液清亮透明;待溶液完全冷却后,观察所得果冻产品性状并进行评分;
实验结果:评分结果如下表所示,果冻产品性状参数包括凝胶强度、硬度、弹性和脆度,分值越大表示强度越大;
由实验数据可得,卡拉胶和刺槐豆胶的组合凝胶剂使果冻产品凝胶强度较大,果冻弹性较大,脆性小,硬度小,使果冻产品口感水润绵软而富有弹性,品尝体验感最佳。因此, 本发明选用卡拉胶和刺槐豆胶作为凝胶剂。优选的,所述卡拉胶与刺槐豆胶的质量比为1:1-2:1,更优选为2:1。
本发明上述薄荷风味果冻的制备方法,包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制30-60min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;
b)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加水煎煮一次,加2-6倍量水,煎煮20-40min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮10-30min,滤过,滤液备用;
c)取步骤b)提取后的薄荷和大枣药渣,加入黄精、枸杞、人参,加水煎煮两次,第一次加6-10倍量水,煎煮1-3小时,第二次加4-8倍量水,煎煮1-2小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
d)取胶糖混合物,加入20-40倍量水,搅拌溶解至分散均匀,得到胶液;
e)将步骤b)所述的滤液与c)所述的浓缩液合并,得到混合溶液;
f)取步骤b)得到的薄荷油,用乙醇溶解,得到乙醇混合液;
g)将步骤e)所得的混合溶液加入到步骤d)的胶液中,加入步骤f)的乙醇混合液,迅速搅拌,混匀,包装,灭菌,即得。
本发明的速溶咖啡粉可通过本领域常规工艺制备得到,也可通过市购得到。
本发明通过实验进一步优选了超临界二氧化碳萃取薄荷的工艺,所述超临界二氧化碳萃取的条件为:萃取釜压力20~25MPa,分离Ⅰ压力6~10 MPa,分离Ⅱ压力4~8 MPa,萃取温度为30~40℃,分离Ⅰ温度为40~55℃,分离Ⅱ温度为25~35℃,二氧化碳流量为20-30L/h,萃取时间为1.5-3小时。
本发明的薄荷原料预先采用超临界萃取方法提取挥发油,薄荷挥发油以少量乙醇溶解,于后续工艺中添加,最大限度地保留了薄荷的特殊香气,并增强了果冻的清凉感。
本发明的大枣原料预先用大火蒸制至大枣色泽变为红褐色即可,麦拉德反应使枣香味更浓郁,然后将超临界二氧化碳萃取后的薄荷和蒸制大枣与速溶咖啡粉短时合煎,最大限度保留特殊香气的同时促进了风味的融合,增强咖啡醇厚感的同时降低了其苦涩味。为了实现上述效果,本发明对超临界二氧化碳萃取后的薄荷和蒸制大枣与速溶咖啡粉合煎的时间进行了优化,具体方法如下:
由上述试验数据可知,对超临界二氧化碳萃取后的薄荷和蒸制大枣与速溶咖啡粉合煎的时间较短时,咖啡醇厚感不明显,薄荷味较浓,苦涩味明显,但合煎时间过长,薄荷味变淡,咖啡的醇厚感也会降低,因此,合煎的时间优选为10-30min。
优选的,步骤b)中,所述煎煮用水为步骤a)蒸制大枣所用水,含有自然回流的大枣芳香水,进一步保留了大枣的香味。
本发明与现有技术相比,具有如下有益效果:
本发明的果冻产品融合了咖啡的醇香和薄荷的清香,味蕾得到激发的同时感受清凉感的舒适,具有独特的口感和风味,制备得到的果冻香味浓郁,清凉宜人,口感水润富有弹性,风味独特,且具有较好的养气血、抗氧化、抗疲劳功效,是一种提神醒目的健康即食食品。
具体实施方式
下面通过具体实施方式来进一步说明本发明,以下实施例为本发明具体的实施方式,但本发明的实施方式并不受下述实施例的限制。
实施例1:
原料药配比:
速溶咖啡粉100份,薄荷30份,大枣20份,黄精15份,人参10份,枸杞20份,葡萄糖100份,卡拉胶6份,刺槐豆胶3份,甜菊糖0.3份。
其制备工艺包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制40min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;其中,超临界二氧化碳萃取条件为:萃取釜压力20MPa,分离I压力8MPa,分离II压力4MPa,萃取温度为30℃,分离I温度为40℃,分离II温度为25℃,二氧化碳流量为20L/h,萃取时间为1.5小时;
b)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入蒸制大枣所用水煎煮一次,加3倍量水,煎煮20min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮20min,滤过,滤液备用;
c)取步骤b)提取后的薄荷和大枣药渣,加入黄精、枸杞、人参,加水煎煮两次,第一次加8倍量水,煎煮1小时,第二次加6倍量水,煎煮1.5小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
d)取胶糖混合物,加入20倍量水搅拌至分散均匀,得到胶液;
e)将步骤b)所述的滤液与c)所述的浓缩液合并,得到混合溶液;
f)取步骤b)得到的薄荷油,用乙醇溶解,得到乙醇混合液;
g)将步骤e)所得的混合溶液加入到步骤d)的胶液中,加入步骤f)的乙醇混合液,迅速搅拌,混匀,包装,灭菌,即得。
实施例2:
原料药配比同实施例1:
步骤b):取超临界二氧化碳萃取后的薄荷和蒸制大枣,加水煎煮一次,加3倍量水,煎煮20min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮20min,滤过,滤液备用;
其余步骤同实施例1。
实施例3:
原料药配比:
速溶咖啡粉150份,薄荷50份,大枣40份,黄精20份,人参30份,枸杞10份,葡萄糖90份,卡拉胶4份,刺槐豆胶4份,甜菊糖0.2份。
其制备工艺包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制40min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;其中,超临界二氧化碳萃取条件为:萃取釜压力25MPa,分离I压力8MPa,分离II压力10MPa,萃取温度为40℃,分离I温度为50℃,分离II温度为30℃,二氧化碳流量为30L/h,萃取时间为3小时;
b)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入蒸制大枣所用水煎煮一次,加6倍量水,煎煮40min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮30min,滤过,滤液备用;
c)取步骤b)提取后的薄荷和大枣药渣,加入黄精、枸杞、人参,加水煎煮两次,第一次加6倍量水,煎煮1小时,第二次加8倍量水,煎煮2小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
d)取胶糖混合物,加入30倍量水搅拌至分散均匀,得到胶液;
e)将步骤b)所述的滤液与c)所述的浓缩液合并,得到混合溶液;
f)取步骤b)得到的薄荷油,用乙醇溶解,得到乙醇混合液;
g)将步骤e)所得的混合溶液加入到步骤d)的胶液中,加入步骤f)的乙醇混合液,迅速搅拌,混匀,包装,灭菌,即得。
实施例4:
原料药配比:
速溶咖啡粉120份,薄荷60份,大枣40份,黄精30份,人参10份,枸杞20份,葡萄糖150份,卡拉胶6份,刺槐豆胶5份,甜菊糖0.4份。
其制备工艺包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制40min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-3mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;其中,超临界二氧化碳萃取条件为:萃取釜压力25MPa,分离I压力7MPa,分离II压力9MPa,萃取温度为35℃,分离I温度为50℃,分离II温度为40℃,二氧化碳流量为25L/h,萃取时间为2小时;
b)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入蒸制大枣所用水煎煮一次,加4倍量水,煎煮30min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮15min,滤过,滤液备用;
c)取步骤b)提取后的薄荷和大枣药渣,加入黄精、枸杞、人参,加水煎煮两次,第一次加8倍量水,煎煮1.5小时,第二次加4倍量水,煎煮1.5小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
d)取胶糖混合物,加入35倍量水搅拌至分散均匀,得到胶液;
e)将步骤b)所述的滤液与c)所述的浓缩液合并,得到混合溶液;
f)取步骤b)得到的薄荷油,用乙醇溶解,得到乙醇混合液;
g)将步骤e)所得的混合溶液加入到步骤d)的胶液中,加入步骤f)的乙醇混合液,迅速搅拌,混匀,包装,灭菌,即得。
对比例1:
原料药配比同实施例1。
步骤a):取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,备用;大枣,洗净,烘干,切成3-5mm厚片;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;
其余同实施例1。
对比例2:
原料药配比同实施例1。
其制备工艺包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制40min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;其中,超临界二氧化碳萃取条件为:萃取釜压力20MPa,分离I压力8MPa,分离II压力4MPa,萃取温度为30℃,分离I温度为40℃,分离II温度为25℃,二氧化碳流量为20L/h,萃取时间为1.5小时;
b)取速溶咖啡粉,加3倍量水,搅拌至其充分溶解,煮沸20min,滤过,滤液备用;
c)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入黄精、枸杞、人参,加水煎煮两次,第一次加8倍量水,煎煮1小时,第二次加6倍量水,煎煮1.5小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
其余步骤同实施例1。
对比例3:
步骤b):取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入蒸制大枣所用水煎煮一次,加3倍量水,煎煮20minh,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮1h,滤过,滤液备用;
其余步骤同实施例1。
对比例4:
原料药配比同实施例1。
其制备工艺包括如下步骤:
步骤a):取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,备用;大枣,洗净,烘干,切成3-5mm厚片;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;
b)取速溶咖啡粉,加3倍量水,搅拌至其充分溶解,煮沸20min,滤过,滤液备用;
c)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加入黄精、枸杞、人参,加水煎煮两次,第一次加8倍量水,煎煮1小时,第二次加6倍量水,煎煮1.5小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
其余步骤同实施例1。
征集年龄段为20-50岁的20名志愿者,分别对将实施例1-4、对比例1-3的果冻成品的
口感和风味进行感官评分,并计算均值,每项10分,评分结果如下:
由感官评分结果可知,本发明采用以超临界二氧化碳萃取技术提取薄荷挥发油的工艺步骤可有效保留薄荷的特征风味和清凉度,速溶咖啡粉与薄荷和经过蒸制的大枣短时共同煮沸,在保留薄荷特征香气的同时,可使咖啡粉和其他原料的风味有效融合,咖啡的香气也更浓郁,同时还减轻了苦味对味蕾的刺激。
为了说明本发明的有益效果,本发明还进行了以下产品体验试验:
实验方法:征集年龄段为20-50岁的20名志愿者,分别对实施例4果冻产品进行为期3天的效果体验,体验期间,志愿者不进行午休,其余活动照常进行,果冻食用方法为每天食用两次,20g/次,分别于上午10:00和下午16:00食用,并填写调查问卷,记录当天精神状态。
实验结果:20名志愿者中,75%的志愿者具有午休依赖习惯,即未能进行正常午休时,中午或下午时间段会出现不同程度的困乏状态,会出现包括频繁哈欠,头晕头疼,眉眼无神,浑身无力、注意力不集中,工作频繁失误等情况。而食用本发明的果冻产品后,这些具有午休依赖习惯的志愿者中73.3%的人在禁止午休的产品体验期,未明显出现上述精神或身体困乏状态。20名志愿者中,60%的志愿者在连续工作时长达10小时以上仍未出现困乏状态。产品整体体验感评价结果显示,70%的志愿者主述本发明果冻产品具有明显的提神功效。
Claims (6)
1.一种薄荷风味果冻,其特征在于,由下述重量份的原料制成:速溶咖啡粉100-150份,薄荷30-60份,大枣20-40份,黄精10-30份,人参10-30份,枸杞10-30份,葡萄糖80-150份,卡拉胶4-8份,刺槐豆胶3-6份,甜菊糖0.2-0.6份。
2.根据权利要求1所述的一种薄荷风味果冻,其特征在于,由下述重量份的原料制成:速溶咖啡粉120-130份,薄荷40-50份,大枣25-35份,黄精15-25份,人参15-25份,枸杞15-25份,葡萄糖100-120份,卡拉胶5-7份,刺槐豆胶3-4份,甜菊糖0.3-0.5份。
3.根据权利要求1或2所述的一种薄荷风味果冻,其特征在于,所述卡拉胶与刺槐豆胶的质量比为1:1-2:1,优选为2:1。
4.根据权利要求1-3任一项所述的一种薄荷风味果冻的制备方法,其特征在于,包括如下步骤:
a)取薄荷,洗净,50℃以下低温干燥,粉碎成40-60目粉末,用超临界二氧化碳萃取得到薄荷油,薄荷油用洁净器保存,备用;大枣,洗净,烘干,切成3-5mm厚片,用大火蒸制30-60min至大枣色泽变为红褐色;黄精,洗净,润透,切成2-4mm厚片;人参,洗净,润透,切成1-2mm薄片;取拉卡胶、刺槐豆胶、葡萄糖和甜菊糖混合均匀,得胶糖混合物;
b)取超临界二氧化碳萃取后的薄荷和蒸制大枣,加水煎煮一次,加2-6倍量水,煎煮20-40min,加入速溶咖啡粉并搅拌至充分溶解,继续煎煮10-30min,滤过,滤液备用;
c)取步骤b) 提取后的薄荷和大枣药渣,加入黄精、枸杞、人参,加水煎煮两次,第一次加6-10倍量水,煎煮1-3小时,第二次加4-8倍量水,煎煮1-2小时,滤过,合并滤液,在70℃下减压浓缩到相对密度为1.06-1.08的浓缩液;
d)取胶糖混合物,加入20-40倍量水,搅拌溶解至分散均匀,得到胶液;
e)将步骤b)所述的滤液与c)所述的浓缩液合并,得到混合溶液;
f)取步骤b)得到的薄荷油,用乙醇溶解,得到乙醇混合液;
g)将步骤e)所得的混合溶液加入到步骤d)的胶液中,加入步骤f)的乙醇混合液,迅速搅拌,混匀,包装,灭菌,即得。
5.根据权利要求4所述的一种薄荷风味果冻的制备方法,其特征在于,步骤a)中,所述超临界二氧化碳萃取条件为:萃取釜压力20~25MPa,分离Ⅰ压力6~10 MPa,分离Ⅱ压力4~8 MPa,萃取温度为30~40℃,分离Ⅰ温度为40~55℃,分离Ⅱ温度为25~35℃,二氧化碳流量为20-30L/h,萃取时间为1.5-3小时。
6.根据权利要求4所述的一种薄荷风味果冻的制备方法,其特征在于,步骤b)中,所述煎煮用水为步骤a)蒸制大枣所用水,含有自然回流的大枣芳香水。
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