CN109645409A - 一种枇杷叶果冻及其制备方法 - Google Patents
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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
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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
- 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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Abstract
本发明涉及一种枇杷叶果冻及其制备方法,属于食品技术领域。该果冻按重量百分比计包括以下原料:0.5%卡拉胶、0.3%魔芋胶、0.05%柠檬酸、25%白砂糖、枇杷叶提取物的浓缩物6.25%,剩余组分为水。该果冻中含有皂苷、熊果酸、齐墩果酸等成分,是止咳化痰的良药。
Description
技术领域
本发明涉及一种枇杷叶果冻及其制备方法,属于食品加工技术领域。
背景技术
枇杷叶性平、味苦、入肺、胃经,是传统的止咳平喘中药,有化痰止咳和胃降逆的功效。现代药学测验发现,枇杷叶中含有大量的叶绿素、苦杏仁苷、无机盐、蛋白质、糖类、维生素、鞣质、人体所需氨基酸、有机酸类等药用成分和营养成分,且其所含的多酚类是天然抗氧化剂,能有效抑制食品的脂质氧化。
目前市场上的枇杷叶制品主要为“药”字号,如川贝枇杷膏、蜜炼枇杷膏、复方枇杷冲剂等经典产品,主要用于镇咳平喘和治疗感冒。膏状产品多为黑褐色稠厚的半流体,其口感较差,儿童患者难以接受;冲剂产品因其在制作过程中要加入赋形剂并经干燥和粉碎等处理,在干燥时具有药用价值的部分因挥发而成分损失,且服用时要用温水冲服,很不方便。
果冻是倍受少年儿童喜爱的食品,又由于其所含热量低,所以深受爱美女性的亲睐。将枇杷叶提取物添加到果冻中,可同时赋予果冻营养和药用功能,又可使枇杷叶提取物这种传统的止咳药物以“食品”形式出现。利用枇杷叶汁天然的色泽和香味,免去在果冻中添加香精和色素,使制成的果冻成色更真实,香味更自然,产品更绿色,使消费者较易接受。
发明内容
本发明针对上述问题,旨在提供一种枇杷叶果冻及其制备方法,将枇杷叶添加到果冻中,在保持果冻原有风味基础上提升了果冻的保健价值。
一种枇杷叶果冻及其制备方法,其特征在于具体步骤如下:
卡拉胶 0.5-1份
魔芋胶 0.5-1份
柠檬酸 0.5-1份
白砂糖 10-40份
枇杷叶提取物的浓缩物 5-8份
加工工艺如下:
a.枇杷叶提取液制备:每次称取20g鲜叶,先在室温下预浸泡约12h,再将混合物煮沸,60℃保温0.5h,冷却后用滤布过滤,可分2次提取;然后合并提取液浓缩至约100mL,可制2个果冻,每个果冻中约含鲜叶10g。
b.溶胶:试验采用的胶凝剂是卡拉胶和魔芋胶复配的混合胶,将混合好的复合胶加入到约40℃的枇杷叶提取液中浸泡并搅拌10min,使其混合均匀,充分溶胀。
c.煮胶:将溶解的胶液加热到约70℃,然后加入剩余的溶有白砂糖、柠檬酸和山梨酸钾的枇杷叶提取物中。混合好后继续加热至沸腾,煮沸约0.5min,使胶完全溶解。
d.过滤:用120目的过滤网过滤,以除去其中微量的杂质及泡沫,即制得透明澄清、粘滑的混合胶溶液。
e.灌装:趁热灌装后,防止混液冷却形成凝胶,不利于罐装的进行。
f.灭菌:将灌装好的果冻,放入85℃热水中灭菌5~10min,冷却成为枇杷叶果冻成品。
所述步骤c中煮胶时应注意煮胶温度不宜过高,时间不宜过长以防止魔芋胶分解,失去凝胶性能。
所述步骤d中所用的过滤网为120目。
本发明优点:1)将枇杷叶添加到果冻中,使得果冻中含有丰富的叶绿素、苦杏仁苷、无机盐、蛋白质、糖类、维生素、鞣质、人体所需氨基酸、有机酸类等药用成分和营养成分;2)具有利尿、清热、止渴、镇咳等作用。
下面将结合具体实施方式进一步说明本发明,但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式:
实施例1:
一种枇杷叶果冻及其制备方法,其特征在于具体步骤如下:
卡拉胶 0.5份
魔芋胶 0.5份
柠檬酸 0.5份
白砂糖 20份
枇杷叶提取物的浓缩物 5份
加工工艺如下:
a.枇杷叶提取液制备:每次称取20g鲜叶,先在室温下预浸泡约12h,再将混合物煮沸,60℃保温0.5h,冷却后用滤布过滤,可分2次提取;然后合并提取液浓缩至约100mL,可制2个果冻,每个果冻中约含鲜叶10g。
b.溶胶:试验采用的胶凝剂是卡拉胶和魔芋胶复配的混合胶,将混合好的复合胶加入到约40℃的枇杷叶提取液中浸泡并搅拌10min,使其混合均匀,充分溶胀。
c.煮胶:将溶解的胶液加热到约70℃,然后加入剩余的溶有白砂糖、柠檬酸和山梨酸钾的枇杷叶提取物中。混合好后继续加热至沸腾,煮沸约0.5min,使胶完全溶解。
d.过滤:用120目的过滤网过滤,以除去其中微量的杂质及泡沫,即制得透明澄清、粘滑的混合胶溶液。
e.灌装:趁热灌装后,防止混液冷却形成凝胶,不利于罐装的进行。
f.灭菌:将灌装好的果冻,放入85℃热水中灭菌5~10min,冷却成为枇杷叶果冻成品。
实施例2:
一种枇杷叶果冻及其制备方法,其特征在于具体步骤如下:
卡拉胶 0.5份
魔芋胶 0.5份
柠檬酸 1份
白砂糖 30份
枇杷叶提取物的浓缩物 8份
加工工艺如下:
a.枇杷叶提取液制备:每次称取20g鲜叶,先在室温下预浸泡约12h,再将混合物煮沸,60℃保温0.5h,冷却后用滤布过滤,可分2次提取;然后合并提取液浓缩至约100mL,可制2个果冻,每个果冻中约含鲜叶10g。
b.溶胶:试验采用的胶凝剂是卡拉胶和魔芋胶复配的混合胶,将混合好的复合胶加入到约40℃的枇杷叶提取液中浸泡并搅拌10min,使其混合均匀,充分溶胀。
c.煮胶:将溶解的胶液加热到约70℃,然后加入剩余的溶有白砂糖、柠檬酸和山梨酸钾的枇杷叶提取物中。混合好后继续加热至沸腾,煮沸约0.5min,使胶完全溶解。
d.过滤:用120目的过滤网过滤,以除去其中微量的杂质及泡沫,即制得透明澄清、粘滑的混合胶溶液。
e.灌装:趁热灌装后,防止混液冷却形成凝胶,不利于罐装的进行。
f.灭菌:将灌装好的果冻,放入85℃热水中灭菌5~10min,冷却成为枇杷叶果冻成品。
实施例3:
一种枇杷叶果冻及其制备方法,其特征在于具体步骤如下:
卡拉胶 1份
魔芋胶 1份
柠檬酸 1份
白砂糖 40份
枇杷叶提取物的浓缩物 8份
加工工艺如下:
a.枇杷叶提取液制备:每次称取20g鲜叶,先在室温下预浸泡约12h,再将混合物煮沸,60℃保温0.5h,冷却后用滤布过滤,可分2次提取;然后合并提取液浓缩至约100mL,可制2个果冻,每个果冻中约含鲜叶10g。
b.溶胶:试验采用的胶凝剂是卡拉胶和魔芋胶复配的混合胶,将混合好的复合胶加入到约40℃的枇杷叶提取液中浸泡并搅拌10min,使其混合均匀,充分溶胀。
c.煮胶:将溶解的胶液加热到约70℃,然后加入剩余的溶有白砂糖、柠檬酸和山梨酸钾的枇杷叶提取物中。混合好后继续加热至沸腾,煮沸约0.5min,使胶完全溶解。
d.过滤:用120目的过滤网过滤,以除去其中微量的杂质及泡沫,即制得透明澄清、粘滑的混合胶溶液。
e.灌装:趁热灌装后,防止混液冷却形成凝胶,不利于罐装的进行。
f.灭菌:将灌装好的果冻,放入85℃热水中灭菌5~10min,冷却成为枇杷叶果冻成品。
Claims (3)
1.一种枇杷叶果冻及其制备方法,其特征在于具体步骤如下:
卡拉胶 0.5-1份
魔芋胶 0.5-1份
柠檬酸 0.5-1份
白砂糖 10-40份
枇杷叶提取物的浓缩物 5-8份
加工工艺如下:
a.枇杷叶提取液制备:每次称取20g鲜叶,先在室温下预浸泡约12h,再将混合物煮沸,60℃保温0.5h,冷却后用滤布过滤,可分2次提取;然后合并提取液浓缩至约100mL,可制2个果冻,每个果冻中约含鲜叶10g。
b.溶胶:试验采用的胶凝剂是卡拉胶和魔芋胶复配的混合胶,将混合好的复合胶加入到约40℃的枇杷叶提取液中浸泡并搅拌10min,使其混合均匀,充分溶胀。
c.煮胶:将溶解的胶液加热到约70℃,然后加入剩余的溶有白砂糖、柠檬酸和山梨酸钾的枇杷叶提取物中。混合好后继续加热至沸腾,煮沸约0.5min,使胶完全溶解。
d.过滤:用过滤网过滤,以除去其中微量的杂质及泡沫,即制得透明澄清、粘滑的混合胶溶液。
e.灌装:趁热灌装后,防止混液冷却形成凝胶,不利于罐装的进行。
f.灭菌:将灌装好的果冻,放入85℃热水中灭菌5~10min,冷却成为枇杷叶果冻成品。
2.如权利要求1所述的一种枇杷叶果冻,其特征在于,所述步骤c中煮胶时应注意煮胶温度不宜过高,时间不宜过长以防止魔芋胶分解,失去凝胶性能。
3.如权利要求1所述的一种枇杷叶果冻,其特征在于,所述步骤d中所用的过滤网为120目。
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CN114403401A (zh) * | 2021-12-23 | 2022-04-29 | 百色学院 | 一种芒果叶提取物风味果冻的配方及制作方法 |
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CN114403401A (zh) * | 2021-12-23 | 2022-04-29 | 百色学院 | 一种芒果叶提取物风味果冻的配方及制作方法 |
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