CN109662286A - 一种山楂红枣果冻的制作方法 - Google Patents
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Abstract
本发明公开了一种山楂红枣果冻的制作方法,本发明以山楂和红枣为原料,添加卡拉胶、魔芋胶和白砂糖等功能性组分,经科学调配,制得山楂红枣果冻。采用本发明的方法可以直接制得山楂红枣果冻产品为凝固状态,凝固状态,弹性良好,粉红色,口感柔和细腻,咀嚼性好,酸甜适口,有山楂红枣的混合风味。
Description
技术领域
本发明属于果冻技术领域,涉及一种山楂红枣果冻的制作方法。
背景技术
山楂果实中富含大量的有机酸、维生素、及各种微量元素等对人体健康有益的成分。其中维生素C的含量尤为突出,数据表明每1000g山楂鲜果中维生素C的含量可达880-890mg。山楂中含有大量有机酸,帮助消化,减轻胃负荷,从而起到健胃的效果。同时山楂中含有大量的解脂酶,能够阻止胆固醇的转化,同时有研究表明,山楂在降血压、降血脂、抗菌抗癌等方面也表现出色。
红枣中含有大量的还原糖,粗纤维,微量元素、粗纤维以及丰富的各种维生素。而且红枣中氨基酸种类异常丰富,含有人体所必需的各种氨基酸,是一个优秀的氨基酸补充源。红枣中维生素C含量也较为丰富,维生素C具有还原性,能够阻断并减少人体内自由基的生成,同时增强人体的免疫力。此外还能促进一些激素的分泌,使之与皮肤结合,使皮肤更有弹性。还能减少黑色素的生成,促进胶原蛋白的合成,使皮肤光白细腻,有弹性。红枣中含有的多糖能促进免疫细胞的增殖,所以常食用红枣还能起到提高免疫力的效果。
本发明以山楂和红枣为原料,添加卡拉胶、魔芋胶和白砂糖等,经科学调配,加工而成营养价值丰富的山楂红枣果冻。本产品为凝固状态,弹性良好,粉红色,口感柔和细腻,咀嚼性好,酸甜适口,有山楂红枣的混合风味。同时解决了国内市场市售果冻营养价值低的难题。
发明内容
本发明的目的在于克服上述现有技术缺陷,提供一种可以用于食品工业生产具有营养价值高的橙汁胡萝卜果冻的制作方法。
本发明的目的是通过以下技术方案实现的:
一种山楂红枣果冻的制作方法,包括以下步骤:
(1)山楂汁制备:山楂经除杂、清洗,手工破碎、去核,放入榨汁机中,加4倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得山楂汁;
(2)红枣汁制备:红枣经除杂、清洗,手工破碎、去核,放入榨汁机中,加10倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得红枣汁;
(3)混合调配:将步骤(1)中的山楂汁和步骤(2)中红枣汁按一定比例混合,按照混合后的山楂和红枣汁的总质量,添加0.4-2.0%(w/w)的凝胶剂以及8-14%(w/w)白砂糖进行充分搅拌,制得配料混合液;
(4)制胶:将步骤(3)中的配料混合液,在温度为50-70℃条件下,加热5-10min,使胶液完全融化;
(5)巴氏杀菌:将步骤(4)中制得的配料混合液进行巴氏杀菌,杀菌温度为65℃,时间为30分钟;
(6)无菌灌装:杀菌后的配料混合液,经无菌灌装、冷却后,即得山楂红枣果冻。
在本发明中,优选的,所述步骤(3)中步骤(1)中的山楂汁和步骤(2)中红枣汁混合比例为4:1。
在本发明中,优选的,所述步骤(3)中白砂糖添加量为11%(w/w)。
在本发明中,优选的,所述步骤(3)中凝胶剂添加量为1.2%(w/w)。
在本发明中,优选的,所述步骤(3)中凝胶剂种类为卡拉胶与魔芋粉,且卡拉胶与魔芋粉的比例为2:1。
本发明的有益效果是:
1)通过本发明制作方法可以直接制得具有营养价值丰富的山楂红枣果冻果冻,该产品为凝固状态,弹性良好,鲜艳的粉红色,口感柔和细腻,咀嚼性好,酸甜适口,有山楂红枣的混合风味。
2)本发明解决了国内市售果冻营养价值低的难题,提供了营养价值高的果蔬果冻产品。
具体实施方式
实施例1
1、一种山楂红枣果冻的制作方法,其特征在于包括以下步骤:
(1)山楂汁制备:山楂经除杂、清洗,手工破碎、去核,放入榨汁机中,加4倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得山楂汁;
(2)红枣汁制备:红枣经除杂、清洗,手工破碎、去核,放入榨汁机中,加10倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得红枣汁;
(3)混合调配:将步骤(1)中的山楂汁和步骤(2)中红枣汁混合比例为4:1,按照混合后的山楂和红枣汁的总质量,添加1.2%(w/w)的凝胶剂,凝胶剂种类为卡拉胶与魔芋粉,且卡拉胶与魔芋粉的比例为2:1,以及11%(w/w)白砂糖进行充分搅拌,制得配料混合液;
(4)制胶:将步骤(3)中的配料混合液,在温度为50-70℃条件下,加热5-10min,使胶液完全融化;
(5)巴氏杀菌:将步骤(4)中制得的配料混合液进行巴氏杀菌,杀菌温度为65℃,时间为30分钟;
(6)无菌灌装:杀菌后的配料混合液,经无菌灌装、冷却后,即得山楂红枣果冻。
实施例2
一种山楂红枣果冻的制作方法,其特征在于包括以下步骤:
(1)山楂汁制备:山楂经除杂、清洗,手工破碎、去核,放入榨汁机中,加4倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得山楂汁;
(2)红枣汁制备:红枣经除杂、清洗,手工破碎、去核,放入榨汁机中,加10倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得红枣汁;
(3)混合调配:将步骤(1)中的山楂汁和步骤(2)中红枣汁混合比例为3:1,按照混合后的山楂和红枣汁的总质量,添加1.5%(w/w)的凝胶剂,凝胶剂种类为卡拉胶与魔芋粉,且卡拉胶与魔芋粉的比例为2:1,以及8%(w/w)白砂糖进行充分搅拌,制得配料混合液;
(4)制胶:将步骤(3)中的配料混合液,在温度为50-70℃条件下,加热5-10min,使胶液完全融化;
(5)巴氏杀菌:将步骤(4)中制得的配料混合液进行巴氏杀菌,杀菌温度为65℃,时间为30分钟;
(6)无菌灌装:杀菌后的配料混合液,经无菌灌装、冷却后,即得山楂红枣果冻。
实施例3
一种山楂红枣果冻的制作方法,其特征在于包括以下步骤:
(1)山楂汁制备:山楂经除杂、清洗,手工破碎、去核,放入榨汁机中,加4倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得山楂汁;
(2)红枣汁制备:红枣经除杂、清洗,手工破碎、去核,放入榨汁机中,加10倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得红枣汁;
(3)混合调配:将步骤(1)中的山楂汁和步骤(2)中红枣汁混合比例为4:1,按照混合后的山楂和红枣汁的总质量,添加1.6%(w/w)的凝胶剂,凝胶剂种类为卡拉胶与魔芋粉,且卡拉胶与魔芋粉的比例为3:2,以及14%(w/w)白砂糖进行充分搅拌,制得配料混合液;
(4)制胶:将步骤(3)中的配料混合液,在温度为50-70℃条件下,加热5-10min,使胶液完全融化;
(5)巴氏杀菌:将步骤(4)中制得的配料混合液进行巴氏杀菌,杀菌温度为65℃,时间为30分钟;
(6)无菌灌装:杀菌后的配料混合液,经无菌灌装、冷却后,即得山楂红枣果冻。
Claims (5)
1.一种山楂红枣果冻的制作方法,其特征在于包括以下步骤:
(1)山楂汁制备:山楂经除杂、清洗,手工破碎、去核,放入榨汁机中,加4倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得山楂汁;
(2)红枣汁制备:红枣经除杂、清洗,手工破碎、去核,放入榨汁机中,加10倍的蒸馏水,高速搅拌1min,用200目纱布过滤,过滤2遍,收集过滤液,即得红枣汁;
(3)混合调配:将步骤(1)中的山楂汁和步骤(2)中的红枣汁按一定比例混合,按照混合后的山楂和红枣汁的总质量,添加0.4-2.0%(w/w)的凝胶剂以及8-14%(w/w)白砂糖进行充分搅拌,制得配料混合液;
(4)制胶:将步骤(3)中的配料混合液,在温度为50-70℃条件下,加热5-10min,使胶液完全融化;
(5)巴氏杀菌:将步骤(4)中制得的配料混合液进行巴氏杀菌,杀菌温度为65℃,时间为30分钟;
(6)无菌灌装:杀菌后的配料混合液,经无菌灌装、冷却后,即得山楂红枣果冻。
2.根据权利要求1所述的山楂红枣果冻的制作方法,其特征在于:步骤(3)中所述步骤(1)中的山楂汁和步骤(2)中红枣汁混合比例为4:1。
3.根据权利要求1所述的山楂红枣果冻的制作方法,其特征在于:步骤(3)中所述白砂糖添加量为11%(w/w)。
4.根据权利要求1所述的山楂红枣果冻的制作方法,其特征在于:步骤(3)中所述的凝胶剂添加量为1.2%(w/w)。
5.根据权利要求1所述的山楂红枣果冻的制作方法,其特征在于:步骤(3)中所述的胶凝剂种类为卡拉胶与魔芋粉,且卡拉胶与魔芋粉的比例为2:1。
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CN110037235A (zh) * | 2019-05-06 | 2019-07-23 | 厦门惠尔康食品有限公司 | 一种利乐包装含藜麦颗粒山楂果冻及其制备方法 |
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 |
CN115413776A (zh) * | 2022-08-24 | 2022-12-02 | 东北农业大学 | 一种水蜜桃乌龙茶果冻及其制备方法 |
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Cited By (3)
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CN110037235A (zh) * | 2019-05-06 | 2019-07-23 | 厦门惠尔康食品有限公司 | 一种利乐包装含藜麦颗粒山楂果冻及其制备方法 |
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 |
CN115413776A (zh) * | 2022-08-24 | 2022-12-02 | 东北农业大学 | 一种水蜜桃乌龙茶果冻及其制备方法 |
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