CN110063474A - 一种爽口米酒果冻及其制备方法 - Google Patents
一种爽口米酒果冻及其制备方法 Download PDFInfo
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- CN110063474A CN110063474A CN201910274071.3A CN201910274071A CN110063474A CN 110063474 A CN110063474 A CN 110063474A CN 201910274071 A CN201910274071 A CN 201910274071A CN 110063474 A CN110063474 A CN 110063474A
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- rice wine
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 16
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
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- CXKWCBBOMKCUKX-UHFFFAOYSA-M methylene blue Chemical compound [Cl-].C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 CXKWCBBOMKCUKX-UHFFFAOYSA-M 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- General Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明属于饮料酒加工技术领域,更具体的涉及一种爽口米酒果冻及其制备方法。该米酒果冻按照重量份数计,由以下组分制成:米酒20‑30份、海藻酸钠0.15‑0.25份、胶凝剂0.1‑0.2份、水35‑45份、罗汉果提取物1‑3份、甜叶菊提取物1‑3份、壳聚糖0.2‑0.3份、维生素C 0.2‑0.3份,芦荟提取物1‑3份。本发明在原料中添加了具有去燥降火的植物提取液,且优选了植物提取液的组分及含量,制备成米酒果冻,不仅能明显降低甚至消除传统米酒的燥热特性,而且能在一定程度上改善米酒的口感,也使米酒果冻的保鲜防腐效果更优。
Description
技术领域
本发明属于饮料酒加工技术领域,具体涉及一种爽口米酒果冻及其制备方法。
背景技术
米酒又称甜酒或酒酿,以糯米为主要原料,经过蒸煮、糖化和发酵等工艺加工而成。米酒是一种营养价值较高的食品,不仅含有多种氨基酸、维生素B1、维生素B2、尼克酸、维生素B6、钙、镁、钾、铁、锌等营养成分,还含有醇类、酯类、有机酸类等风味成分,若能对传统米酒进行改造,取其利,避其害,不仅能为人们提供一种营养丰富的新型饮料,而且能带动米酒产业及相关产业的发展。同时,米酒能够较好的与水以及常用的食品加工辅料以及助剂相溶,因而是一种非常具有应用前景以及市场价值的的制备果冻的原料。
然而传统米酒具有糖分高、酸度高、粘度大、腻口感强、性质热燥等特点,只适合于寒冷的冬季和初春季节饮用,并且不当饮用还会使身体出现燥热和上火等多种不适症状,故长期以来米酒的消费季节性十分明显,消费人群十分有限,阻碍了米酒产业的发展。
另外,由于米酒的复杂性、变化性和不稳定性,这就使得米酒果冻在加工上较为困难。同样基于米酒的不稳定性,制备成的米酒果冻也不易保藏,保鲜期极短。目前在果冻加工领域用到的保鲜方法主要是以聚氨基酸、海藻酸钠、抗坏血酸、山梨酸、酒石酸等化合物为有效成分的保鲜方法。但是保鲜剂配方中含有大量对人体、环境有害的化学物质,并且有效成分也具有较大的危害性,如藻酸钠属膳食纤维类,摄入过多会影响机体对脂肪、蛋白质的吸收,尤其是可使铁、锌等无机盐结合成可溶性或不可溶性混合物。因此,制备果冻时,在保证果冻保鲜的前提下,应尽量减少海藻酸钠等保鲜剂的用量。因此,研发一种能够去燥降火且易于保藏的米酒果冻成为目前亟待解决的技术问题。
发明内容
针对现有技术中存在的技术问题,本发明提出了一种爽口米酒果冻及其制备方法,该米酒果冻且优选植物提取物的组分和含量,不仅能明显降低甚至消除传统米酒的燥热特性,而且能在一定程度上改善米酒的口感,也使米酒果冻的保鲜防腐效果更优。
为实现上述目的,本发明是通过以下技术方案实现的:
一种爽口米酒果冻,按照重量份数计,由以下组分制成:米酒20-30份、海藻酸钠0.15-0.25份、胶凝剂0.1-0.2份、水35-45份、罗汉果提取物1-3份、甜叶菊提取物1-3份、壳聚糖0.2-0.3份、维生素C 0.2-0.3份,芦荟提取物1-3份。
进一步地,按重量份数计,由以下组分制成:米酒25份、海藻酸钠0.2份、胶凝剂0.15份、水40份、罗汉果提取物2份、甜叶菊提取物2份、壳聚糖0.25份、维生素C 0.25份、芦荟提取物2份。
进一步地,所述胶凝剂选自氯化钙、乳酸钙、碳酸钙以及磷酸二氢钙中的至少一种。
进一步地,所述罗汉果提取物的制备方法为:将罗汉果经破碎机处理后,投入提取罐中,再向罐中加入4-8倍罗汉果重量的清水,煮沸0.5-1.2小时,过滤,得一次提取液;再向余渣中加入同等重量的清水,煮沸0.5-1.0小时,过滤,得二次提取液;合并两次提取液,得罗汉果水提液,备用。
进一步地,所述甜叶菊提取物的制备方法为:取甜叶菊粉碎成60-300目的粉状物,粉状物加入3-5倍乙醇中浸泡1-1.5小时,浸泡温度为50-70℃;对浸泡后的料液采用连续循环渗漉法萃取2-3次,合并萃取液;萃取液用双层振动筛过筛,除去大颗粒的杂质和难溶物,得粗滤液;所得粗滤液离心处理,得离心液;离心液用聚酰胺复合膜浓缩,得浓缩液,备用。
进一步地,所述壳聚糖为脱乙酰度为90—95%的食用级壳聚糖,壳聚糖由数均分子量1万的壳聚糖、数均分子量5万的壳聚糖组成;其中数均分子量1万的壳聚糖与数均分子量5万的壳聚糖的质量比为1:1-2。
进一步地,所述芦荟提取物的制备方法为:取芦荟叶片洗净后沥干,去叶皮,将去掉叶皮后叶片粉碎成匀浆状态的浆料,减压过滤,取滤液,即得到芦荟提取物。
本发明的第二个目的在于提出上述任一所述的爽口米酒果冻的制备方法,包括如下步骤:
(1)将海藻酸钠、罗汉果提取物、甜叶菊提取物、壳聚糖、维生素C份,芦荟提取物在水中完全溶解后,再与米酒混合,搅拌去除气泡,得到米酒混合物;
(2)将胶凝剂倒入水中搅拌均匀,然后用滴管取胶凝剂水溶液滴入步骤(1)中的米酒混合物中,使用分散机进行搅拌,转速为(12-15)×1000转/分钟,搅拌4-6min;
(3)采用立式高压蒸汽灭菌锅灭菌,温度为115-125℃,灭菌15-30min;
(4)灭菌完成后,于20-25℃条件下静置1-2小时成型。
与现有技术相比,本发明的有益效果在于:
(1)本发明在原料中添加了具有去燥降火的植物提取液,且优选了植物提取液的组分及含量,制备成米酒果冻,不仅能明显降低甚至消除传统米酒的燥热特性,而且能在一定程度上改善米酒的口感。
(2)本发明在制备米酒果冻时添加的海藻酸钠仅仅作为增稠剂,而不作为防腐剂;本发明以同时兼具抑菌和抑制呼吸作用双重特点的大分子化合物壳聚糖为核心保鲜成分,将不同分子量的壳聚糖按照一定比例进行复配,制成真正绿色环保易清洗无残留的可食用的防腐剂,该防腐剂可使本发明的米酒果冻保鲜防腐效果更优,同时也减少了海藻酸钠的使用量,进一步保证了米酒果冻的安全性。
具体实施方式
展示一下实例来具体说明本发明的某些实施例,且不应解释为限制本发明的范围。对本发明公开的内容可以同时从材料、方法和反应条件进行改进,所有这些改进,均应落入本发明的的精神和范围之内。
实施例1:
1、本实施例中爽口米酒果冻的组分及各组分的质量份为:
米酒20Kg、海藻酸钠0.15Kg、乳酸钙0.1Kg、水35Kg、罗汉果提取物3Kg、甜叶菊提取物3Kg、壳聚糖0.2Kg(数均分子量1万的壳聚糖0.08Kg、数均分子量5万的壳聚糖0.12Kg)、维生素C 0.2Kg,芦荟提取物3Kg。
2、制备方法
2.1准备原料
(1)将罗汉果经破碎机处理后,投入提取罐中,再向罐中加入4-8倍罗汉果重量的清水,煮沸0.5-1.2小时,过滤,得一次提取液;再向余渣中加入同等重量的清水,煮沸0.5-1.0小时,过滤,得二次提取液;合并两次提取液,得罗汉果水提液,备用。
(2)取甜叶菊粉碎成60-300目的粉状物,粉状物加入3-5倍乙醇中浸泡1-1.5小时,浸泡温度为50-70℃;对浸泡后的料液采用连续循环渗漉法萃取2-3次,合并萃取液;萃取液用双层振动筛过筛,除去大颗粒的杂质和难溶物,得粗滤液;所得粗滤液离心处理,得离心液;离心液用聚酰胺复合膜浓缩,得浓缩液,备用。
(3)芦荟提取物的制备方法为:取芦荟叶片洗净后沥干,去叶皮,将去掉叶皮后叶片粉碎成匀浆状态的浆料,减压过滤,取滤液,即得到芦荟提取物。
2.2制备米酒果冻
(1)按照配方将海藻酸钠、罗汉果提取物、甜叶菊提取物、壳聚糖、维生素C份,芦荟提取物在水中完全溶解后,再与米酒混合,搅拌去除气泡,得到米酒混合物;
(2)将乳酸钙倒入5倍质量的水中搅拌均匀,然后用滴管取胶凝剂水溶液滴入步骤(1)中的米酒混合物中,使用分散机进行搅拌,转速为(12-15)×1000转/分钟,搅拌4-6min;
(3)采用立式高压蒸汽灭菌锅灭菌,温度为115-125℃,灭菌15-30min;
(4)灭菌完成后,于20-25℃条件下静置1-2小时成型。
实施例2:
1、本实施例中爽口米酒果冻的组分及各组分的质量份为:
米酒25Kg、海藻酸钠0.2Kg、磷酸二氢钙0.15Kg、水40Kg、罗汉果提取物2Kg、甜叶菊提取物2Kg、壳聚糖0.25Kg(数均分子量1万的壳聚糖0.125Kg、数均分子量5万的壳聚糖0.125Kg)、维生素C 0.25Kg,芦荟提取物2Kg。
2、制备方法
本实施例中米酒果冻的制备方法同实施例1。
实施例3:
1、本实施例中爽口米酒果冻的组分及各组分的质量份为:
米酒30Kg、海藻酸钠0.25Kg、氯化钙0.2Kg、水45Kg、罗汉果提取物1Kg、甜叶菊提取物1Kg、壳聚糖0.3Kg(数均分子量1万的壳聚糖0.1Kg、数均分子量5万的壳聚糖0.2Kg)、维生素C 0.3Kg,芦荟提取物1Kg。
2、制备方法
本实施例中米酒果冻的制备方法同实施例1。
实施例4:
1、对实施例1-3中的米酒果冻进行理化指标检测,包括总酸测定、可溶性固形物、和总糖测定。
(1)总酸测定
按照国家标准规定选用酸碱滴定法测定。首先将米酒果冻预处理,再用标准溶液(0.1mol/LNaOH)滴定,碱液与米酒果冻酸中和生成盐,用酚酞为指示剂,当滴定至浅红色且30s不变时即为滴定终点,根据损耗的NaOH标液体积,计算米酒果冻总酸含量。按上述方法测定三次取平均值。
(2)可溶性固形物
按照国家标准规定选用阿贝折射仪法测定。首先揭开仪器盖板,擦净棱镜表面,通过标准试样对仪器校检。再在棱镜表面滴加两滴待测样液,盖上盖板,旋动手轮调正刻度,使明暗分界线处于零线刻度。最后读取视场下黑白分划线相应的数值,即为米酒果冻可溶性固形物含量(%)。按上述方法测定三次取平均值。
(3)总糖测定
按照国家标准规定选用直接滴定法测定。该试验由水解与提取样品中总糖,空白滴定,样液预滴定,测定样液四部分操作组成。是以还原糖的斐林反应为基础,在加热条件下滴加还原糖到一定量的斐林液中,使其生成Cu2O直到糖液使斐林中的Cu2+完全被还原,将要结束滴定时加亚甲基蓝指示剂,蓝色被剂量略多的糖还原为没有颜色时结束滴定。根据试样溶液损耗体积,计算米酒果冻总糖含量。按上述方法测定三次取平均值。
表1米酒果冻理化指标
2、感官评价指标
对米酒果冻的感官评定是针对果冻的口感、颜色光泽、味道、组织状态四方面考量,见表2。
表2
3、抑菌效果评估
将实施例1-3的米酒果冻置于25℃下恒温,每隔2天用血球计数版在显微镜下测量酵母菌数量,结果见表3.分别进行抑菌效果的测定,具体试验结果参见表3。本实施例以不添加壳聚糖、维生素C和芦荟提取物制得的果冻为空白对照。
表3米酒果冻中酵母菌的含量
实验结果显示,本发明米酒果冻优选了植物提取液的组分及含量,制备成米酒果冻,不仅能明显降低甚至消除传统米酒的燥热特性,而且能在一定程度上改善米酒的口感。本发明的米酒果冻保鲜防腐效果更优,同时也减少了海藻酸钠的使用量,进一步保证了米酒果冻的安全性。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种爽口米酒果冻,其特征在于,按照重量份数计,由以下组分制成:米酒20-30份、海藻酸钠0.15-0.25份、胶凝剂0.1-0.2份、水35-45份、罗汉果提取物1-3份、甜叶菊提取物1-3份、壳聚糖0.2-0.3份、维生素C0.2-0.3份,芦荟提取物1-3份。
2.根据权利要求1所述的一种爽口米酒果冻,其特征在于,按重量份数计,由以下组分制成:米酒25份、海藻酸钠0.2份、胶凝剂0.15份、水40份、罗汉果提取物2份、甜叶菊提取物2份、壳聚糖0.25份、维生素C0.25份、芦荟提取物2份。
3.根据权利要求1或2任一所述的一种爽口米酒果冻,其特征在于,所述胶凝剂选自氯化钙、乳酸钙、碳酸钙以及磷酸二氢钙中的至少一种。
4.根据权利要求1或2任一所述的一种爽口米酒果冻,其特征在于,所述罗汉果提取物的制备方法为:将罗汉果经破碎机处理后,投入提取罐中,再向罐中加入4-8倍罗汉果重量的清水,煮沸0.5-1.2小时,过滤,得一次提取液;再向余渣中加入同等重量的清水,煮沸0.5-1.0小时,过滤,得二次提取液;合并两次提取液,得罗汉果水提液,备用。
5.根据权利要求1或2任一所述的一种爽口米酒果冻,其特征在于,所述甜叶菊提取物的制备方法为:取甜叶菊粉碎成60-300目的粉状物,粉状物加入3-5倍乙醇中浸泡1-1.5小时,浸泡温度为50-70℃;对浸泡后的料液采用连续循环渗漉法萃取2-3次,合并萃取液;萃取液用双层振动筛过筛,除去大颗粒的杂质和难溶物,得粗滤液;所得粗滤液离心处理,得离心液;离心液用聚酰胺复合膜浓缩,得浓缩液,备用。
6.根据权利要求1或2任一所述的一种爽口米酒果冻,其特征在于,所述壳聚糖为脱乙酰度为90—95%的食用级壳聚糖,壳聚糖由数均分子量1万的壳聚糖、数均分子量5万的壳聚糖组成;其中数均分子量1万的壳聚糖与数均分子量5万的壳聚糖的质量比为1:1-2。
7.根据权利要求1或2任一所述的一种爽口米酒果冻,其特征在于,所述芦荟提取物的制备方法为:取芦荟叶片洗净后沥干,去叶皮,将去掉叶皮后叶片粉碎成匀浆状态的浆料,减压过滤,取滤液,即得到芦荟提取物。
8.如权利要求1-7任一所述的爽口米酒果冻的制备方法,其特征在于,包括如下步骤:
(1)将海藻酸钠、罗汉果提取物、甜叶菊提取物、壳聚糖、维生素C份,芦荟提取物在水中完全溶解后,再与米酒混合,搅拌去除气泡,得到米酒混合物;
(2)将胶凝剂倒入水中搅拌均匀,然后用滴管取胶凝剂水溶液滴入步骤(1)中的米酒混合物中,使用分散机进行搅拌,转速为(12-15)×1000转/分钟,搅拌4-6min;
(3)采用立式高压蒸汽灭菌锅灭菌,温度为115-125℃,灭菌15-30min;
(4)灭菌完成后,于20-25℃条件下静置1-2小时成型。
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