CN109303295A - 一种山楂果冻及其制备方法 - Google Patents
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 38
- 239000008274 jelly Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 241001092040 Crataegus Species 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 16
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 239000007787 solid Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 230000035613 defoliation Effects 0.000 claims abstract description 6
- 238000001704 evaporation Methods 0.000 claims abstract description 6
- 230000008020 evaporation Effects 0.000 claims abstract description 6
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- 238000001914 filtration Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002893 slag Substances 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
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- 230000001093 anti-cancer Effects 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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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
- A23L21/15—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
-
- 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
本发明提供一种山楂果冻的制备方法，包括：1）取新鲜山楂，除去叶、梗和柄，洗净，切块去籽；2）将山楂倒入等质量的水中，加热至沸腾并保持沸腾10~30分钟，过滤除渣，得到山楂汁；3）边搅拌边在45~60oC加热山楂汁，将山楂汁中的水份蒸发至固形物含量为10~15wt%，加入白砂糖和苹果酸，继续边搅拌边在45~60oC加热，直到山楂汁中固形物含量达到50~65wt%；4）将产物灌装至果冻杯中密封，巴氏杀菌10~20分钟，迅速将果冻温度冷却至25~30oC，即得山楂果冻。本发明还提供上述方法制得的山楂果冻。本发明的方法制得的山楂果冻，口感较好，且具有较好的营养价值和保健价值，具有广阔的应用前景。
Description
技术领域
本发明属于食品领域，具体涉及一种山楂果冻及其制备方法。
背景技术
山楂属于蔷薇科植物的果实，外形近似球状，色泽鲜艳，多呈红色。山楂果实富含维生素、胡萝卜素、铁、钙、蛋白质等营养成分，其果胶、铁、钙的含量在水果中均居首位，蛋白质含量是苹果的 17 倍，具有非常高的营养价值。山楂中还包含如解脂酶、三萜类、黄酮类化合物的活性成分，具有化积、健胃、消食等药用价值，以及抗癌、助消化、降血脂等保健作用，可被应用于医药和食品领域。果冻晶莹剔透，爽滑可口，深受广大消费者尤其是青少年的喜爱，然而，市面上销售的果冻主要由水、增稠剂、色素和甜味剂等调配而成，营养价值不高。
发明内容
本发明的目的是：提供一种既有果冻的口感，又符合广大消费者对食品健康、营养方面的需求的山楂果冻。
本发明另一目的是提供一种山楂果冻的制备方法。
技术方案：本发明提供一种山楂果冻的制备方法，包括以下步骤：
1）取新鲜山楂，除去叶、梗和柄，洗净，切块去籽；
2）将经步骤1）处理的山楂倒入等质量的水中，加热至沸腾并保持沸腾10~30分钟，过滤除渣，得到山楂汁；
3）边搅拌边在45~60oC加热步骤2）制得的山楂汁，将山楂汁中的水份蒸发至固形物含量为10~15wt%，加入白砂糖和苹果酸，继续边搅拌边在45~60oC加热，直到山楂汁中固形物含量达到50~65wt%；
4）将步骤3）得到的产物灌装至果冻杯中密封，巴氏杀菌10~20分钟，迅速将果冻温度冷却至25~30oC，即得山楂果冻。
优选地，新鲜山楂、白砂糖和苹果酸的质量比为1：0.7~1.2：0.01~0.02。
本发明另一方面提供一种山楂果冻，该山楂果冻由权利要求1~2中任意一项所述的制备方法制得。
有益效果：本发明的方法制得的山楂果冻，外表晶莹剔透，具有良好的弹性和韧性，口感较好，且具有较好的营养价值和保健价值，具有广阔的应用前景。
具体实施方式
实施例1
一种山楂果冻的制备方法，包括以下步骤：取100g新鲜山楂，除去叶、梗和柄，洗净，切块去籽，将处理好的山楂倒入100g的水中，加热至沸腾并保持沸腾10分钟，过滤除渣，得到山楂汁；边搅拌边在45oC加热山楂汁，将山楂汁中的水份蒸发至固形物含量为10wt%，加入70g白砂糖和1g苹果酸，继续边搅拌边在45oC加热，直到山楂汁中固形物含量达到50~65wt%；灌装至果冻杯中密封，巴氏杀菌10分钟，迅速将果冻温度冷却至25oC，即得山楂果冻。
实施例2
一种山楂果冻的制备方法，包括以下步骤：取100g新鲜山楂，除去叶、梗和柄，洗净，切块去籽，将处理好的山楂倒入100g的水中，加热至沸腾并保持沸腾20分钟，过滤除渣，得到山楂汁；边搅拌边在50oC加热山楂汁，将山楂汁中的水份蒸发至固形物含量为15wt%，加入100g白砂糖和1.5g苹果酸，继续边搅拌边在50oC加热，直到山楂汁中固形物含量达到60wt%；灌装至果冻杯中密封，巴氏杀菌15分钟，迅速将果冻温度冷却至30oC，即得山楂果冻。
实施例3
一种山楂果冻的制备方法，包括以下步骤：取100g新鲜山楂，除去叶、梗和柄，洗净，切块去籽，将处理好的山楂倒入100g的水中，加热至沸腾并保持沸腾30分钟，过滤除渣，得到山楂汁；边搅拌边在60oC加热山楂汁，将山楂汁中的水份蒸发至固形物含量为15wt%，加入120g白砂糖和2g苹果酸，继续边搅拌边在60oC加热，直到山楂汁中固形物含量达到65wt%；灌装至果冻杯中密封，巴氏杀菌15分钟，迅速将果冻温度冷却至30oC，即得山楂果冻。
Claims (3)
1.一种山楂果冻的制备方法，其特征在于，该制备方法包括以下步骤：
1）取新鲜山楂，除去叶、梗和柄，洗净，切块去籽；
2）将经步骤1）处理的山楂倒入等质量的水中，加热至沸腾并保持沸腾10~30分钟，过滤除渣，得到山楂汁；
3）边搅拌边在45~60oC加热步骤2）制得的山楂汁，将山楂汁中的水份蒸发至固形物含量为10~15wt%，加入白砂糖和苹果酸，继续边搅拌边在45~60oC加热，直到山楂汁中固形物含量达到50~65wt%；
4）将步骤3）得到的产物灌装至果冻杯中密封，巴氏杀菌10~20分钟，迅速将果冻温度冷却至25~30oC，即得山楂果冻。
2.根据权利要求1所述的山楂果冻的制备方法，其特征在于，所述新鲜山楂、白砂糖和苹果酸的质量比为1：0.7~1.2：0.01~0.02。
3.一种山楂果冻，其特征在于，该山楂果冻由权利要求1~2中任意一项所述的制备方法制得。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155192A (zh) * | 2020-08-26 | 2021-01-01 | 芝麻官食品有限公司 | 一种水晶山楂果冻的制备方法 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112155192A (zh) * | 2020-08-26 | 2021-01-01 | 芝麻官食品有限公司 | 一种水晶山楂果冻的制备方法 |
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Application publication date: 20190205 |