CN109170729A - 一种姜汁海石花果冻 - Google Patents
一种姜汁海石花果冻 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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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
- 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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本申请公开了一种姜汁海石花果冻，其按原料质量份计包括海石花1.5～3份、生姜5～5.5份、白醋1～1.2份、红糖13～15份和水95～110份。本发明通过添加一定量的生姜、白醋和红糖对传统海石花果冻进行改良，使其具有生姜和红糖的保健功效，抵消海石花本身的寒性，还可以减弱海石花腥味，同时该姜汁海石花果冻稳定性良好、口感良好、风味独特，可满足男女老少长期食用的需求。
Description
技术领域
本发明涉及食品加工领域，特别涉及一种果冻。
背景技术
现市面上的果冻种类层出不穷，然而大多数的果冻食品均由大量添加剂、香精组成，长期食用十分不利于于消费者的身体健康，且容易导致小孩发育不良或过早发育。因此亟需开发一种富有营养价值、具有保健效果同时口感良好、风味独特、产品稳定性好的果冻。
海石花是石花菜的一种，石花菜为红藻门石花菜科海产藻类，我国辽宁、山东、江苏、浙江、福建、台湾等省沿海均有分布，是一种重要的海产经济红藻，是具有很高食疗和经济价值的食用胶。石花菜主要成分有琼胶、多糖及粘液等，据测定，每百克石花菜可食部分含蛋白质5.4g，脂肪0.1g，碳水化合物72.9g，硫胺素0.06mg，尼克酸3.3mg，钙167mg，磷209mg，钾141mg，镁15mg，铁2.0mg，锌1.94mg，硒15.19mg。中医认为石花菜味甘咸，性寒，有润肺化痰，清热软坚，消炎解毒，导肠中湿热之功效，用于支气管炎、肺炎、肠炎、痔疮等，并有降血脂、治疗便秘、肾盂肾炎的作用。石花菜是药食两用的海藻，我国古代就有不少关于石花菜的记载。制作食品也早有记载，如清代《随园食单》之石花膏：“石花，即‘鹿角菜’，京师名麒麟菜。以开水煮化，倾入碗中，冷定，凝为一块，用刀切片，色如蜜蜡。拌香油、酱油，甚滑美。”
姜通称生姜，为姜科植物姜的鲜嫩茎，属多年生草本宿根植物。原产东南亚，我国自古就有栽培，在四川中部和南部地区有普遍分布。生姜作为药食同源类作物，具有多种营养和药理作用。营养方面，生姜中含有蛋白质、多种维生素、胡萝卜素、钙、铁、磷等营养成分，在调味剂、小食品、美容、保健等多方面具有应用价值；药理作用方面，生姜主要具有抗氧化作用、健胃止吐、抗血栓形成、抑菌防腐、消炎镇痛、利胆保肝等功效，起到良好保健作用的物质主要为黄酮类、姜酚类和蛋白酶类物质。如姜辣素类物质可以刺激胃粘膜，促进血液循环，振奋胃功能，达到健胃、止痛、发汗、解热作用；同时姜辣素具有抗氧化、清除自由基的功效。由于其独特保健功能，近年来开发了多种生姜食品，如姜汁饮料：姜汁茶、姜醋饮料；含姜奶制品：姜汁凝乳；生姜风味小食品：甘草酸梅姜、葱酥糖姜片等。中医认为，生姜味辛，性微温，可用于解表散寒，现代研究也表明生姜的驱寒作用与其含有挥发油等成分密切相关，日常生活中，在吃一些“寒”性的食物时与生姜相佐，可让食物趋于平和，因此，可利用生姜抵消石花菜的寒性。
红糖为禾本科草本植物甘蔗的茎经压榨取汁炼制而成的赤色结晶体，因没有经过高度精练，几乎含有蔗汁中的全部成分，除了具备糖的功能外，还含有维生素与微量元素，如铁、锌、锰、铬等，营养成分比白砂糖高很多。《本草纲目》记载，红糖性温、味甘、入脾，有化瘀生津、散寒健脾、缓中止痛的功效。现代科技研究发现，红糖中蕴含着大量的营养物质对身体的健康、营养有着独到功效，红糖含有95％左右的蔗糖，保留了较多甘蔗的营养成分，也更加容易被人体消化吸收，因此能快速补充体力、增加活力，所以又被称为“东方的巧克力”，其中不仅含有可提供热能的碳水化合物，还含有人体生长发育不可缺少的苹果酸、核黄素、胡萝卜素、烟酸和微量元素锰、锌、铬等各种元素。目前市场上出现了不少功能红糖，即在传统红糖的基础上通过添加一些具有保健功效的动植物资源辅料，使其成为具有保健性质的红糖，如生姜红糖、阿胶红糖、益母红糖等。原生态红糖本身就有着养生、美容和延缓衰老等多种功效，再经过与其他功能性食药同源的植物或提取物合理配伍，增强了红糖保健功效。
然而目前市场上有民间小作坊制作海石花果冻，口味较单一，还有较浓的海藻腥味。如何提高果冻的风味和营养，使更多人接受海石花果冻，为广大消费者提供一种新型保健食品具有重要意义，其既能满足消费者的需求，又有利于果冻产品的销售推广，从而促进海石花的开发利用。
发明内容
本发明的目的在于针对上述现有技术的不足，提供一种姜汁海石花果冻。
本发明所采取的技术方案是：一种姜汁海石花果冻，其按原料质量份计包括海石花1.5～3份、生姜5～5.5份、白醋1～1.2份、红糖13～15份和水95～110份。
作为上述方案的进一步改进，按原料质量份计包括海石花2份、生姜5.1份、白醋1.02份、红糖14.28份和水100份。
作为上述方案的进一步改进，所述海石花经去杂处理。
作为上述方案的进一步改进，所述去杂处理过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分。
作为上述方案的进一步改进，所述烘干的温度为60℃，烘干的时间为12h。
作为上述方案的进一步改进，所述生姜为姜末。
本发明的有益效果是：本发明通过添加一定量的生姜、白醋和红糖对传统海石花果冻进行改良，使其具有生姜和红糖的保健功效，抵消海石花本身的寒性，还可以减弱海石花腥味，同时该姜汁海石花果冻稳定性良好、口感良好、风味独特，可满足男女老少长期食用的需求。
具体实施方式
下面结合实施例对本发明进行具体描述，以便于所属技术领域的人员对本发明的理解。有必要在此特别指出的是，实施例只是用于对本发明做进一步说明，不能理解为对本发明保护范围的限制，所属领域技术熟练人员，根据上述发明内容对本发明作出的非本质性的改进和调整，应仍属于本发明的保护范围。同时下述所提及的原料未详细说明的，均为市售产品；未详细提及的工艺步骤或制备方法为均为本领域技术人员所知晓的工艺步骤或制备方法。
实施例1
一种姜汁海石花果冻，其按原料质量份计包括海石花1.5份、姜末5.5份、白醋1份、红糖15份和水95份。其中，所述海石花经去杂处理，具体过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分，烘干的温度为60℃，烘干的时间为12h。
制备方法：按原料质量份计将去杂处理后的海石花、姜末、白醋和水置于锅中熬煮，先大火煮，水沸腾后转小火，熬煮30min，然后用纱布对熬煮好的物料进行过滤，得姜汁海石花汁，加入红糖后继续加热并搅拌至红糖全部溶解，用纱布过滤，将滤液分装到定型容器中冷却定型，得实施例1果冻成品。
实施例2
一种姜汁海石花果冻，其按原料质量份计包括海石花3份、生姜5份、白醋1.2份、红糖13份和水110份。其中，所述海石花经去杂处理，具体过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分，烘干的温度为60℃，烘干的时间为12h。
制备方法：按原料质量份计将去杂处理后的海石花、姜末、白醋和水置于锅中熬煮，先大火煮，水沸腾后转小火，熬煮30min，然后用纱布对熬煮好的物料进行过滤，得姜汁海石花汁，加入红糖后继续加热并搅拌至红糖全部溶解，用纱布过滤，将滤液分装到定型容器中冷却定型，得实施例2果冻成品。
实施例3
一种姜汁海石花果冻，其按原料质量份计包括海石花2份、生姜5.1份、白醋1.02份、红糖14.28份和水100份。其中，所述海石花经去杂处理，具体过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分，烘干的温度为60℃，烘干的时间为12h。
制备方法：按原料质量份计将去杂处理后的海石花、姜末、白醋和水置于锅中熬煮，先大火煮，水沸腾后转小火，熬煮30min，然后用纱布对熬煮好的物料进行过滤，得姜汁海石花汁，加入红糖后继续加热并搅拌至红糖全部溶解，用纱布过滤，将滤液分装到定型容器中冷却定型，得实施例2果冻成品。
对比例1
一种姜汁海石花果冻，其按原料质量份计包括海石花2份、生姜6份、白醋1份、红糖18份和水100份。其中，所述海石花经去杂处理，具体过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分，烘干的温度为60℃，烘干的时间为12h。
制备方法：按原料质量份计将去杂处理后的海石花、姜末、白醋和水置于锅中熬煮，先大火煮，水沸腾后转小火，熬煮30min，然后用纱布对熬煮好的物料进行过滤，得姜汁海石花汁，加入红糖后继续加热并搅拌至红糖全部溶解，用纱布过滤，将滤液分装到定型容器中冷却定型，得对比例1果冻成品。
对比例2
一种姜汁海石花果冻，其按原料质量份计包括海石花2份、生姜4份、白醋1.5份、红糖10份和水120份。其中，所述海石花经去杂处理，具体过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分，烘干的温度为60℃，烘干的时间为12h。
制备方法：按原料质量份计将去杂处理后的海石花、姜末、白醋和水置于锅中熬煮，先大火煮，水沸腾后转小火，熬煮30min，然后用纱布对熬煮好的物料进行过滤，得姜汁海石花汁，加入红糖后继续加热并搅拌至红糖全部溶解，用纱布过滤，将滤液分装到定型容器中冷却定型，得对比例2果冻成品。
实施例4：各实施例及对比例成品检测指标及检测结果
1、成品率的计算
成品率指得到的姜汁海石花果冻重量和所有原料重量之比。计算方法：成品率＝成品质量/所有原料质量×100％。
2、可溶性固形物含量的测定方法
可溶性固形物是反映罐头食品，果、蔬、乳饮料，果冻产品等主要营养物质多少的一个指标。参照GB 19883-2005，《果冻》，果冻可溶性固形物(以折光计)≥15.0％才符合国家标准。本试验参照GB/T 10786-2006《罐头食品的检验方法》，粘稠制品(果酱、果冻等)的可溶性固形物测定方法(折光计法)如下：称取适当量(40g以下)(精确到0.01g)的待测样品到已称重的烧杯中，加100～150mL蒸馏水，用玻璃棒搅拌，并缓和沸腾2～3min，冷却并充分混匀。20min后称重，精确到0.01g，然后用漏斗过滤到干燥容器里，留滤液供测定用。
可溶性固形物含量X＝(D×m1)/m0。
式中X——可溶性固形物含量；
D——稀释溶液里可溶性固形物的质量分数％；
m1——稀释后的样品质量，单位为g；
m0——稀释前的样品质量，单位为g；
本试验采用PAL-1手持数显糖度计折光仪(日本爱拓ATAGO)测定稀释溶液里可溶性固形物含量。测定前，在数显糖度计折光仪的凹槽中滴加蒸馏水，置零，再按读数，读数显示为零时可进行滤液可溶性固形物测定，取上述滤液，用洁净玻璃棒蘸取适量的样品滴到数显糖度计折光仪的凹槽中，记录读数。按上述操作重复三次，记录读数，求平均值，即为稀释溶液里可溶性固形物的质量分数D。
3、质构分析
根据果冻本身的质地特性对其进行质构分析，采用质构仪，选用TA/5柱形探头对果冻的TPA(Texture Profile Analysis)特性中的硬度、弹性和咀嚼性进行质构特性测定。测定参数为测前速度：1mm/s，测试速度：1mm/s，测后速度：1mm/s，目标模式：形变，目标值：50％，时间5s，触发点类型：力，接触点：5gf。
4、感官评定方法、
参照GB 19883-2005，《果冻》，对果冻的色泽、风味、组织形态等的要求，制作姜汁海石花果冻的感官评定标准。邀请20位品评员对各实施例果冻成品的色泽、口感、滋味和气味、组织状态做出评定(每品尝一个样品都要先用温开水漱口，防止上一个样品对下一个样品的干扰)，并参照果冻的感官评分标准给出相应的分数，满分为100分。具体评分标准如下表1所示。
表1各实施例果冻成品感官评定标准表
5、各实施例及对比例成品检测结果
将实施例1～3所得的果冻成品和对比例1、2所得的果冻成品分别进行成品率的计算、可溶性固形物含量测定、质构分析和感官评定，其检测结果如下表2所示。
表2各实施例和对比例成品检测结果
上述实施例为本发明的优选实施例，凡与本发明类似的工艺及所作的等效变化，均应属于本发明的保护范畴。
Claims (6)
1.一种姜汁海石花果冻，其特征在于：按原料质量份计包括海石花1.5～3份、生姜5～5.5份、白醋1～1.2份、红糖13～15份和水95～110份。
2.根据权利要求1所述的一种姜汁海石花果冻，其特征在于：按原料质量份计包括海石花2份、生姜5.1份、白醋1.02份、红糖14.28份和水100份。
3.根据权利要求1或2所述的一种姜汁海石花果冻，其特征在于：所述海石花经去杂处理。
4.根据权利要求3所述的一种姜汁海石花果冻，其特征在于：所述去杂处理过程为先剔除海石花中的杂质，然后清水冲洗2～3次，最后放入干燥箱中烘干水分。
5.根据权利要求4所述的一种姜汁海石花果冻，其特征在于：所述烘干的温度为60℃，烘干的时间为12h。
6.根据权利要求1或2所述的一种姜汁海石花果冻，其特征在于：所述生姜为姜末。
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