CN109329830A - 一种蓝莓茶果冻及其制备方法 - Google Patents
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Abstract
本发明涉及一种蓝莓茶果冻及其制备方法,尤其是一种无化学添加剂的茶果果冻,属于茶叶深加工研究的领域范围。一种蓝莓茶果冻,以质量百分含量计,其主要原料组成为:蓝莓汁15‑30%、凝固剂0.3‑0.9%、调味剂7.5‑15%、茶汤余量;其中,茶汤的茶水比为:1:20‑1:50。本发明具有如下优点:1、发挥了茶叶的保健功能,为消费者提供了便捷的饮茶方式。2、促进了茶叶消费,取得了显著的经济效益。3、无化学添加剂,且具有一定的保健功能。4、色泽美观、风味独特。
Description
技术领域
本发明涉及一种蓝莓茶果冻及其制备方法,尤其是一种无化学添加剂的茶果果冻,属于茶叶深加工研究的领域范围。
背景技术
茶的利用起源可以追溯到四千多年前的中国,主要以药用为主。后期,茶主要作为饮品。茶由于其健康和天然的美誉风靡全球,茶已经成为全球性的天然饮料,其消费总量位居除水以外的所有饮料之首,受到了各国广大消费者的喜爱。目前证明茶的功效主要有:抗氧化,抗衰老;抗辐射及重金属毒害;防癌,抗癌;增强免疫功能;美容;抗龋齿代谢调节和生理调节;抑制有害微生物等。
蓝莓被誉为浆果之王,蓝莓的主要营养成分有花色素、黄酮、植物甾醇和多酚等化学物质,此外还含有丰富的蛋白质、糖分、维生素和微量元素等。研究表明蓝莓的营养成分具有很好的抗氧化作用,降低血压,抗肿瘤,预防心血管疾病,减肥,保肝,促进发育,美容护肤和增强记忆力。果冻,是老少皆宜的一种食物,特别是青少年朋友的喜爱。自从进入中国市场以来,其特殊的口感和丰富的口味很快吸引了广大消费者。但是果冻产品依旧存在很多的问题,例如可溶性固形物未达到国家的规定标准;超限量使用食品添加剂;产品的卷标使用不规范等。
发明内容
本发明的目的是解决现有技术中存在的问题,提供一种无化学添加剂的蓝莓茶果冻。
为了实现上述目的,本发明采用如下技术方案:一种蓝莓茶果冻,以质量百分含量计,其主要原料组成为:蓝莓汁15-30%、凝固剂0.3-0.9%、调味剂7.5-15%、茶汤余量;其中,茶汤的茶水比为:1:20-1:50。
优选的,所述茶汤为乌龙茶汤。
优选的,以质量百分含量计,其主要原料组成为:蓝莓汁15-25%、凝固剂0.3-0.7%、调味剂10-15%、乌龙茶汤余量;其中,乌龙茶汤的茶水比为:1:20-1:40。
优选的,以质量百分含量计,其主要原料组成为:蓝莓汁20%、凝固剂0.5%、调味剂12.5%、乌龙茶汤余量;其中,乌龙茶汤的茶水比为:1:30。
优选的,以质量百分含量计,其原料还包括柠檬汁,柠檬汁的含量为1%。
优选的,所述凝固剂为魔芋果冻粉。
优选的,所述调味剂为白砂糖。
本发明的另一个目的是提供一种制备如上所述蓝莓茶果冻的方法,包括以下步骤:
(1)蓝莓汁的制备;
(2)茶汤的制备:采用浸泡的方法,浸泡时间十分钟,温度为100℃;
(3)胶液的制备:将茶汤、蓝莓汁、凝固剂、调味剂熬煮、灭菌、冷却;
(4)加入柠檬汁,灌装、冷却即得。
优选的,在步骤(3)中,冷却温度至60-65℃。
原理:以茶和蓝莓汁为原料,结合茶和蓝莓汁的功效,制成蓝莓茶果冻。茶的功效主要有:抗氧化,抗衰老;抗辐射及重金属毒害;防癌,抗癌;增强免疫功能;美容;抗龋齿代谢调节和生理调节;抑制有害微生物等。蓝莓的主要营养成分有花色素、黄酮、植物甾醇和多酚等化学物质,此外还含有丰富的蛋白质、糖分、维生素和微量元素等;研究表明蓝莓的营养成分具有很好的抗氧化作用,降低血压,抗肿瘤,预防心血管疾病,减肥,保肝,促进发育,美容护肤和增强记忆力。果冻粉主要起凝固作用,它的添加量多少决定了果冻的弹性及其软硬程度;果冻粉中主要含有魔芋粉,是世界卫生组织(WTO)认定的绿色保健食品,因为它可以防止脑癌、食道癌、肠癌等,是一种理想的减肥保健和抗癌食品。另外还含有十分之一的海藻胶,也称为可溶性膳食纤维,这是一种天然食物添加剂调节肠道功能是对人体的作用之一,特别是润肠通便,可以改善便秘等作用。白砂糖的含量决定着果冻的甜味程度,即口感,因为乌龙茶本身是带有一定的苦味,而且加入适量的白砂糖也会使果冻的口感更佳。柠檬汁的作用是使果冻口感爽口和酸味柔和,并且有助于果冻在一定时间内保持比较稳定的品质。
本发明具有如下优点:
1、发挥了茶叶的保健功能,为消费者提供了便捷的饮茶方式。
2、促进了茶叶消费,取得了显著的经济效益。
3、无化学添加剂,且具有一定的保健功能。
4、色泽美观、风味独特。
具体实施方式
下面在固定柠檬汁添加量为1%的条件下,结合表1(正交实验因素水平表)以产品的外观,口感,弹性等为指标进行茶水比例,蓝莓汁添加量,果冻粉添加量,白砂糖添加量四个单因素进行三水平四因素的正交实验对本发明做进一步描述:
表1:正交实验因素水平表
一、感官评定:以表1水平1为例,取蓝莓汁、魔芋果冻粉、白砂糖各为15克、0.3克、10克,茶汤74.7克。果冻的质量评分标准(如表2所示)的4项感官因素指标分别为风味、色泽、口感、组织状态,满分100分,其中风味、色泽、口感、组织状态分别为20,20,30,30分,最后的评定结果取平均值。
表2蓝莓茶果冻产品感官评定标准
二、茶类的确定
茶类的不同,影响果冻的风味和色泽,选用红茶、乌龙茶、白茶、绿茶、黄茶和普洱茶进行研究。对照表2的感观评定标准,由下表可知红茶、乌龙茶、白茶、黄茶得分在70分以上;红茶和乌龙茶在80分以上;乌龙茶的得分最高,由此可得知乌龙茶更适合用于本次试验。乌龙茶从发酵程度看属于半发酵茶,其色香味和营养功效均受到广大消费者的热衷,其富含生物碱、氨基酸、茶多酚、茶多糖、茶色素等多种生物活性成分,具有抗糖尿病,抗突变及抑制癌症,抗氧化,控制体重,防治心血管疾病,抗过敏,抗病原菌及其作用。因此本发明选取乌龙茶来进行本次正交实验。
茶类 | 红茶 | 乌龙茶 | 白茶 | 绿茶 | 黄茶 | 普洱茶 |
得分 | 80 | 85 | 75 | 68 | 75 | 69 |
下面结合上述正交实验对本发明做进一步详述:一种蓝莓茶果冻,其原料组成为:蓝莓汁、魔芋果冻粉、白砂糖、柠檬汁、乌龙茶汤余量;
1、茶水比的确定
茶水比决定了茶味的浓度,进而影响了果冻色泽,风味和口感。由下表可知,在茶水比1:20-1:30之间感官评定得分随茶水比减少而增加,茶水比在1:30-1:50之间感官评定得分随茶水比减少而急剧下降,随着茶水比减小,茶味较淡,果冻的口感,风味和色泽均不是很好。所以本实验最佳茶水配比为1:30,在此比例下,果冻茶味适中,蓝莓味浓郁,色泽光亮颜色均匀,口感极佳。
茶水比例 | 1:20 | 1:30 | 1:40 | 1:50 |
得分 | 84 | 87 | 74 | 63 |
2、魔芋果冻粉含量的确定
果冻粉主要起凝固作用,它的添加量多少决定了果冻的弹性及其软硬程度。果冻粉中主要含有魔芋粉,是世界卫生组织(WTO)认定的绿色保健食品,因为它可以防止脑癌、食道癌、肠癌等是一种理想的减肥保健和抗癌食品。另外还含有十分之一的海藻胶,也称为可溶性膳食纤维,这是一种天然食物添加剂。调节肠道功能是对人体的作用之一,特别是润肠通便,可以改善便秘等作用。由下表可知,果冻粉含量在0.5%的时候感官评定得分最高;在0.3%-0.5%时得分逐渐增加;超过0.5%时感官评定得分逐渐减小,果冻粉含量超过0.9%时,果冻口感过硬过脆,且缺少弹性。由此选用0.3%-0.7%的果冻粉含量进行正交实验。
果冻粉含量 | 0.3% | 0.5% | 0.7% | 0.9% |
得分 | 81 | 86 | 70 | 61 |
3、白砂糖含量的确定
白砂糖的含量决定着果冻的甜味程度,即口感。因为乌龙茶本身是带有一定的苦味的,而且加入适量的白砂糖也会使果冻的口感更佳,因此白砂糖是极其重要的。由下表可知,在低于12.5%时感官评定得分逐渐增加,在高于12.5%时逐渐降低,10%~12.5%十分接近,在12.5%时得分最高;在低于7.5%时果冻较酸较苦;当高于15%时又太甜基本没有了茶味和水果味;而在10%-15%之间时茶味、蓝莓味、酸味和甜味最符合果冻的标准。
白砂糖含量 | 7.5% | 10% | 12.5% | 15% |
得分 | 73 | 87 | 88 | 75 |
4、蓝莓汁含量的确定
蓝莓汁的加入可以让果冻的风味更佳,而且还增加了保健功能。由下表可知,在20%和25%这个范围感官评分较高,若蓝莓汁含量低于15%,则水果味较淡,果冻的风味则不佳;在25%到30%之间,感官评定得分下降较明显,说明在超过30%时蓝莓味较浓,会掩盖茶的味道,因此果冻的风味更是不佳。由此选用15%~25%的蓝莓汁含量进行正交试验。
蓝莓汁含量 | 15% | 20% | 25% | 30% |
得分 | 79 | 87 | 82 | 74 |
正交实验结果(如表3所示):
表3:正交实验结果
如表3所示,由正交实验结果极差的大小可得出果冻的感官品质受各因素的影响程度,其顺序为D>B>A>C。说明白砂糖对果冻的影响比较大,据极差分析最佳组合为A2B2C2D2。该组合在糖含量确定中出现,因此不需要做验证实验,即为最佳配方。因此,最佳的蓝莓茶果冻配比为:以质量百分含量计,乌龙茶汤茶水比1:30,蓝莓汁含量为20%,果冻粉含量为0.5%,白砂糖含量为12.5%,柠檬汁含量1%。
工艺流程:
(1)蓝莓→挑选→清洗→粉碎→果胶酶酶解→过滤→蓝莓汁;
(2)茶叶→浸泡→过滤→乌龙茶汤;
(3)乌龙茶汤+蓝莓汁+白砂糖+魔芋果冻粉→熬煮→灭菌→冷却得胶液;
(4)加入柠檬汁→灌装→冷却→成品。
要求:
1、原料预处理
选取茶要注意其品质较好,外观完整,无其他杂物,并且要达到安全卫生要求,在选取辅料时,不仅要求辅料无变质,还要达到国家卫生标准。
2、乌龙茶采用浸泡的方法,浸泡时间为十分钟,温度为100度。
3、柠檬汁的加入
加入柠檬汁的作用是使果冻口感爽口和酸味柔和,并且有助于果冻在一定时间内保持比较稳定的品质,但是在高温、高酸的条件下长时间使胶体水解,使果冻由稠变稀,影响成型,切勿过早加入会使胶液的pH值降低。为了尽量避免这些因素的影响,加入柠檬汁前应使胶液冷却至60~65℃,加入时将胶液搅拌均匀,防止造成果冻局部酸度偏高的现象,影响品质;灌装、冷却即得成品。
由最佳的蓝莓茶果冻配方及上述方法得到的果冻色泽明亮,颜色均匀一致,表面光滑呈半透明状,口感细腻,有弹性和咀嚼性,茶味和水果味适中,酸度和甜度适中,无异味和苦涩味。
该蓝莓茶果冻不添加任何防腐剂、香料、色素等添加剂,使果冻拥有营养健康、口感纯正的特性。一般而言,在常温下做的果冻夏天只能当天食用,冬天可放置2天,所以最好放置冰箱保存,很适合男女老少食用。此果冻热量低,是一种品质优良、营养丰富的新型果冻。
Claims (9)
1.一种蓝莓茶果冻,其特征在于:以质量百分含量计,其主要原料组成为:蓝莓汁15-30%、凝固剂0.3-0.9%、调味剂7.5-15%、茶汤余量;
其中,茶汤的茶水比为:1:20-1:50。
2.根据权利要求1所述的蓝莓茶果冻,其特征在于:所述茶汤为乌龙茶汤。
3.根据权利要求2所述的蓝莓茶果冻,其特征在于:以质量百分含量计,其主要原料组成为:蓝莓汁15-25%、凝固剂0.3-0.7%、调味剂10-15%、乌龙茶汤余量;
其中,乌龙茶汤的茶水比为:1:20-1:40。
4.根据权利要求2所述的蓝莓茶果冻,其特征在于:以质量百分含量计,其主要原料组成为:蓝莓汁20%、凝固剂0.5%、调味剂12.5%、乌龙茶汤余量;
其中,乌龙茶汤的茶水比为:1:30。
5.根据权利要求1-4中任一权利要求所述的蓝莓茶果冻,其特征在于:以质量百分含量计,其原料还包括柠檬汁,柠檬汁的含量为1%。
6.根据权利要求5所述的蓝莓茶果冻,其特征在于:所述凝固剂为魔芋果冻粉。
7.根据权利要求5所述的蓝莓茶果冻,其特征在于:所述调味剂为白砂糖。
8.制备如权利要求1-7中任一蓝莓茶果冻的方法,其特征在于:包括以下步骤:
(1)蓝莓汁的制备;
(2)茶汤的制备:采用浸泡的方法,浸泡时间十分钟,温度为100℃;
(3)胶液的制备:将茶汤、蓝莓汁、凝固剂、调味剂熬煮、灭菌、冷却;
(4)加入柠檬汁,灌装、冷却即得。
9.根据权利要求6所述的制备蓝莓茶果冻的方法,其特征在于:在步骤(3)中,冷却温度至60-65℃。
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