CN109601932A - 水溶性茯苓多糖保健果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种水溶性茯苓多糖保健果冻及其制备方法,其主要原料包括:茯苓、卡拉胶、琼脂、明胶、白砂糖。将准备好的干茯苓块洗净,加水煮至茯苓软化,依次烘烤、磨粉;将茯苓与水按比例配制茯苓浆,用小烧杯盛放置微波转换器中;另将卡拉胶、明胶、琼脂按一定的比例混合,用凉水浸泡形成胶体复合物,加入白砂糖、搅拌均匀,加水加到总量后边搅拌边加热至沸腾;待固体完全溶解并降温后加入提取的茯苓多糖,混合胶液,再装入玻璃容器内密封;每瓶茯苓多糖保健果冻需要再次经过巴氏灭菌,达到延长保质期的效果。本发明的水溶性茯苓多糖保健果冻富含茯苓多糖等功能成分,具有安神、健胃、延缓衰老、增强免疫、抗氧化、保肝降酶等作用。
Description
技术领域
本发明涉及保健食品领域,具体是指一种水溶性茯苓多糖保健果冻及其制备方法。
背景技术
果冻作为一种休闲食品,有着开胃爽口、促进消化、通肠润便的功效,深受青少年朋友的喜爱。伴随着市场的不断扩大,果冻行业开始快速发展,许多相关的企业逐渐兴起。近些年随着消费水平的不断提高,人们越来越重视食品的营养性和保健功能,传统的果冻制作工艺是以单一原料(卡拉胶)为原料,制成的果冻难免营养成分不足,不能满足现阶段人体对营养和保健的需要,而其他的果冻接受群体比较有限,同时并无保健功能。茯苓作为一种名贵的中药材,营养成分高,同源,其主要成分水溶性茯苓多糖则能起到很好的利水渗湿、延缓衰老、安神健胃的效果。将水溶性茯苓多糖混于传统的果冻制作工艺中,可得到酸甜可口、营养程度较好的果冻,也能够较为彻底的利用茯苓的功能成分。
发明内容
针对现有技术的不足,本发明的目的是提供一种水溶性茯苓多糖保健果冻,解决传统果冻工艺营养成分不足、传统果冻并无保健功能的问题。
为实现上述目的,本发明提供的一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖2.5~3.5%g/g、白砂糖12~18%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
本发明还提供的另一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖2.5%g/g、白砂糖18%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
本发明还提供的另一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖3.5%g/g、白砂糖12%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
本发明还提供一种水溶性茯苓多糖保健果冻的制备方法,其特征在于:它包含如下步骤:
(1)将茯苓洗净,加水煮15-25min至茯苓软化,以50-55℃的温度烘烤12h,磨粉,再用50目标准筛过滤,得到茯苓粉,将茯苓粉与水按比例混合配制茯苓浆;所述茯苓粉与水质量体积比为1g:2ml;
(2)将步骤(1)中配制的茯苓浆用小烧杯盛放置微波转换器;于640W功率下提取10s后取出,制得茯苓多糖;
(3)另将卡拉胶、琼脂、明胶按比例混合,用凉水浸泡20-25min形成胶体复合物;以质量比计,所述卡拉胶:琼脂:明胶的比例为5:1:4;
(4)在所述步骤(3)的胶体复合物中加入白砂糖、搅拌均匀,加水加到100ml后,边搅拌边加热至沸腾,保持10-15min,得到混合胶液;所述加入白砂糖的量为12%g/g;
(5)待上述步骤中的固体完全溶解并降温后,加入步骤(2)中提取的茯苓多糖,将步骤(4)中的混合胶液用65℃水浴锅加热20-25min,装入玻璃容器中密封,得到果冻初品;所述加入的茯苓多糖的量为2.5%g/g;
(6)将步骤(5)中的果冻初品经过巴氏灭菌,即得果冻成品。
本发明所含中药材及其主要的功能为:茯苓是我国常用的食药兼用真菌,性甘、味平、淡,具有利水渗湿、宁心健脾、美容养颜、轻身延年、护肝保胃的作用,是中药中配用率极高的药剂。现代医学研究表明,茯苓具有提高人体免疫力、抗肿瘤等作用。茯苓功效成分为茯苓多糖,约占茯苓干质量的93%。
能增强机体免疫功能,有明显的抗肿瘤及保肝脏作用,可治小便不利,水肿胀满,痰饮咳逆,呕逆,恶阻,泄泻,遗精,淋浊,惊悸,健忘等症。
本发明具有如下优点和效果:
(1)以传统的果冻制作工艺为基础,将茯苓多糖混于其中,能够最大限度的利用茯苓的功能成分;
(2)以茯苓为主要配料,科学合理的与果冻胶体复合液混合,制成保健果冻,增添了产品的功能作用;
(3)本发明的水溶性茯苓多糖保健果冻酸甜可口,风味独特,茯苓多糖具有多种功效,能够起到健脾,利尿、安神等保健作用。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例一
(1)将20g的茯苓洗净,加水煮20min左右至茯苓软化,在烘箱中以50℃的温度烘烤12h,在高速粉碎机中磨粉,再用50目标准筛过筛,加入40ml的温水中配制茯苓浆;
(2)将上述配制的40ml的茯苓浆用小烧杯盛放置微波转换器,于640W功率下提取10s后取出;
(3)将5g卡拉胶、1g琼脂、4g明胶混合,加入20ml凉水浸泡20min形成胶体复合物;
(4)加入12g白砂糖、搅拌均匀,加水到100ml,边搅拌边加热至沸腾,保持10min;
(5)待固体完全溶解并降温至70℃时,加入提取的水溶性茯苓多糖2.5g,混合胶液,用65℃水浴加热20min,装入玻璃容器中密封;
(6)每瓶茯苓多糖保健果冻需要经过巴氏灭菌,达到延长保质期的效果。得到的每瓶100g的水溶性茯苓多糖保健果冻,其中茯苓多糖的含量为2.5g/100g。
实施例二
(1)将25g的茯苓洗净,加水煮15min左右至茯苓软化,在烘箱中以55℃的温度烘烤12h,在高速粉碎机中磨粉,再用50目标准筛过滤,加入50mL的温水中配制茯苓浆;
(2)将上述配制的50ml的茯苓浆用小烧杯盛放置微波转换器,于640W功率下提取10s后取出;
(3)将7.5g卡拉胶、1.5g琼脂、6g明胶混合,加入30ml凉水浸泡25min形成胶体复合物;
(4)加入15g白砂糖、搅拌均匀,加水到100ml,边搅拌边加热至沸腾,保持15min;
(5)待固体完全溶解并降温至70℃时,加入提取的水溶性茯苓多糖3g,混合胶液,用65℃水浴加热25min,装入玻璃容器中密封;
(6)每瓶茯苓多糖保健果冻需要经过巴氏灭菌,达到延长保质期的效果。得到的每瓶100g的水溶性茯苓多糖保健果冻,其中茯苓多糖的含量为3g/100g。
实施例三
(1)将30g的茯苓洗净,加水煮25min左右至茯苓软化,在烘箱中以53℃的温度烘烤12h,在高速粉碎机中磨粉,再用50目标准筛过滤,加入60ml的温水中配制茯苓浆;
(2)将上述配制的60ml的茯苓浆用小烧杯盛放置微波转换器,于640W功率下提取10s后取出;
(3)将10g卡拉胶、2g琼脂、8g明胶混合,加入40ml凉水浸泡22min形成胶体复合物;
(4)加入20g白砂糖、搅拌均匀,加水到100ml,边搅拌边加热至沸腾,保持12min;
(5)待固体完全溶解并降温至70℃时,加入提取的水溶性茯苓多糖3.5g,混合胶液,用65℃水浴加热22min,装入玻璃容器中密封;
(6)每瓶茯苓多糖保健果冻需要经过巴氏灭菌,达到延长保质期的效果。得到的每瓶100g的水溶性茯苓多糖保健果冻,其中茯苓多糖的含量为3.5g/100g。
Claims (4)
1.一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖2.5~3.5%g/g、白砂糖12~18%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
2.一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖2.5%g/g、白砂糖18%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
3.一种水溶性茯苓多糖保健果冻,其特征在于:它包含如下成分:茯苓多糖、白砂糖、卡拉胶、琼脂和明胶;以重量体积比计,茯苓多糖3.5%g/g、白砂糖12%g/g;以质量比计,卡拉胶:琼脂:明胶=5:1:4。
4.一种如权利要求1所述的水溶性茯苓多糖保健果冻的制备方法,其特征在于:它包含如下步骤:
(1)将茯苓洗净,加水煮15-25min至茯苓软化,以50-55℃的温度烘烤12h,磨粉,再用50目标准筛过滤,得到茯苓粉,将茯苓粉与水按比例混合配制茯苓浆;所述茯苓粉与水质量体积比为1g:2ml;
(2)将步骤(1)中配制的茯苓浆用小烧杯盛放置微波转换器;于640W功率下提取10s后取出,制得茯苓多糖;
(3)另将卡拉胶、琼脂、明胶按比例混合,用凉水浸泡20-25min形成胶体复合物;以质量比计,所述卡拉胶:琼脂:明胶的比例为5:1:4;
(4)在所述步骤(3)的胶体复合物中加入白砂糖、搅拌均匀,加水加到100ml后,边搅拌边加热至沸腾,保持10-15min,得到混合胶液;所述加入白砂糖的量为12%g/g;
(5)待上述步骤中的固体完全溶解并降温后,加入步骤(2)中提取的茯苓多糖,将步骤(4)中的混合胶液用65℃水浴锅加热20-25min,装入玻璃容器中密封,得到果冻初品;所述加入的茯苓多糖的量为2.5%g/g;
(6)将步骤(5)中的果冻初品经过巴氏灭菌,即得果冻成品。
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