CN110326698B - 一种芦笋茎叶凝胶软糖的制作方法 - Google Patents
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Abstract
本发明公开了一种芦笋茎叶凝胶软糖的制作方法,包括以下步骤:清洗护色;匀浆;酶解液化;过滤;将百香果的皮打碎后加入2‑5倍的蒸馏水加入碳酸氢钠后,蒸煮0.5‑1小时,再加入柠檬酸继续蒸煮0.5‑1小时,得到百香果皮溶液;凝胶;成型。本发明将芦笋茎叶制成凝胶软糖,使芦笋的用途得到了进一步的扩展,而且芦笋处理不当,很容易出现苦味,在该方法中加入百香果,将其酶解后,不仅出除去苦味,而且果香味浓郁;还通过将百香果的皮加入,不仅有效利用了资源,而且皮可以增加糖的软度。
Description
技术领域
本发明属于食品加工领域,具体涉及一种芦笋茎叶凝胶软糖的制备方法。
背景技术
芦笋是指石刁柏嫩茎,属百合科,多年生宿根植物,因其嫩茎挺直,顶端鳞片紧包,形如石刁,枝叶展开酷似松柏针叶,故称石刁柏;又因其供食用的嫩茎,形似芦苇的嫩芽和竹笋,故中国已有很多人习惯将石刁柏称为芦笋。芦笋富含氨基酸、维生素、矿物质、膳食纤维,营养价值丰富,味道鲜美,软嫩可口,是世界十大名菜之一,在国际市场上享有“蔬菜之王”的美称,目前国内外已有多种采用芦笋为主要原料的抗癌药、保健品。
嫩茎是芦笋作为蔬菜的主要可食部分,但芦笋茎叶的食品价值没有得到有效开发。芦笋茎叶占据整棵芦笋的二分之一,我国每年可产生大约几十万吨的芦笋茎叶,数量非常庞大。由于芦笋茎叶含水量较高容易腐烂,大多收割后晒干当柴火烧,耗费大量的人力物力。除了蛋白外,芦笋茎叶中也含有丰富黄酮类物质等。随着人们保健意识的增强,黄酮类化合物作为一种天然抗氧化剂,其开发应用有非常大的发展前景。芦笋的茎叶一般被制作为即食粉等等,由于芦笋特有的气味,将其制作成糖的方法还有待于开发。
发明内容
为了解决上述问题,本发明提供一种芦笋茎叶凝胶软糖的制备方法。
本发明是通过以下技术方案实现的:
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫3-5min;选取百香果,皮肉分离;
(2)匀浆:将漂烫后的芦笋茎叶切成2-3cm的小段,与百香果的肉混合后,加入芦笋茎叶和百香果肉总质量的5-6倍体积的冰水,以2000-2500rpm条件下,匀浆8-10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解;
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入2-5倍的蒸馏水加入碳酸氢钠后,蒸煮0.5-1小时,再加入柠檬酸继续蒸煮0.5-1小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入5-10份百香果皮溶液加入赤藓糖醇30-40份、卡拉胶2-4份、可得然胶2-4份,以2000-2500rpm条件下3-5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持15-20min;
(7)成型:熬制好的胶液在30-35℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
优选地,步骤(1)中百香果与芦笋茎叶的质量比为1:5-10。
优选地,步骤(3)中复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1%-2%、纤维素酶0.1-0.2%、果胶酶0.1-0.2%、0.1-0.5%阿魏酸酯酶,酶解温度为20-40℃,时间为20-30min。
优选地,步骤(5)中碳酸氢钠、柠檬酸的加入量分别为百香果皮质量的0.01-0.05%、0.02-0.1%。
有益效果
本发明将芦笋茎叶制成凝胶软糖,使芦笋的用途得到了进一步的扩展,而且芦笋处理不当,很容易出现苦味,在该方法中加入百香果,将其酶解后,不仅出除去苦味,而且果香味浓郁;还通过将百香果的皮加入,不仅有效利用了资源,而且皮可以增加糖的软度。
百香果皮中含有大量的酸导致口感上具有苦味,加入碳酸氢钠与酸进行中和反应,同时,柠檬酸能够同游离的钠离子生成柠檬酸钠,具有天然的芳香甜味,能够掩盖涩味,阿魏酸酯酶含有丰富的阿魏酸,阿魏酸对苦味选择性高,是一种高效的苦味抑制剂,阿魏酸复配柠檬酸钠后,两者协同作用,对百香果皮进行脱苦。
具体实施方式
下面对本发明的实施例作详细说明,本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和具体的操作过程,但本发明的保护范围不限于下述的实施例。
实施例1
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1: 10。
(2)匀浆:将漂烫后的芦笋茎叶切成3cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶2%、纤维素酶0.2%、果胶酶0.2%、0.5%阿魏酸酯酶,酶解温度为40℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入5倍的蒸馏水蒸煮1小时,加入百香果皮质量的0.1%碳酸氢钠后,蒸煮0.5-1小时,再加入百香果皮质量的0.05%的柠檬酸继续蒸煮1小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入10份百香果皮溶液加入赤藓糖醇40份、卡拉胶4份、可得然胶4份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(7)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
实施例2
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫3min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1:5。
(2)匀浆:将漂烫后的芦笋茎叶切成2-3cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的5倍体积的冰水,以2000rpm条件下,匀浆8min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1%%、纤维素酶0.1%、果胶酶0.1%、0.1%阿魏酸酯酶,酶解温度为20℃,时间为20min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入2倍的蒸馏水,加入百香果皮质量的0.02%的碳酸氢钠蒸煮0.5小时,再加入百香果皮质量的0.01%的柠檬酸继续蒸煮0.5小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入5份百香果皮溶液加入赤藓糖醇300份、卡拉胶2份、可得然胶2份,以2000rpm条件下3min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持15min;
(7)成型:熬制好的胶液在35℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
实施例3
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1:8。
(2)匀浆:将漂烫后的芦笋茎叶切成2cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1.5%、纤维素酶0.1%、果胶酶0.15%、0.2%阿魏酸酯酶,酶解温度为30℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入3倍的蒸馏水,加入百香果皮质量的0.06%碳酸氢钠蒸煮1小时,再加入百香果皮质量的0.03%的柠檬酸继续蒸煮1小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入8份百香果皮溶液加入赤藓糖醇35份、卡拉胶2-4份、可得然胶3份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(7)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
对比例1
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1:8。
(2)匀浆:将漂烫后的芦笋茎叶切成2cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1.5%、纤维素酶0.1%、果胶酶0.15%,酶解温度为30℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入3倍的蒸馏水,加入百香果皮质量的0.06%碳酸氢钠蒸煮1小时,再加入百香果皮质量的0.03%的柠檬酸继续蒸煮1小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入8份百香果皮溶液加入赤藓糖醇35份、卡拉胶2-4份、可得然胶3份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(7)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
对比例2
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1:8。
(2)匀浆:将漂烫后的芦笋茎叶切成2cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1.5%、纤维素酶0.1%、果胶酶0.15%、0.2%阿魏酸酯酶,酶解温度为30℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入3倍的蒸馏水,蒸煮1小时,再加入百香果皮质量的0.03%的柠檬酸继续蒸煮1小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入8份百香果皮溶液加入赤藓糖醇35份、卡拉胶2-4份、可得然胶3份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(7)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
对比例3
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min;选取百香果,皮肉分离;百香果与芦笋茎叶的质量比为1:8。
(2)匀浆:将漂烫后的芦笋茎叶切成2cm的小段,与百香果的果肉混合后,加入芦笋茎叶和百香果肉总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1.5%、纤维素酶0.1%、果胶酶0.15%、0.2%阿魏酸酯酶,酶解温度为30℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入3倍的蒸馏水,加入百香果皮质量的0.06%碳酸氢钠蒸煮2小时,得到百香果皮溶液;
(6)凝胶:100份步骤(4)滤液中加入8份百香果皮溶液加入赤藓糖醇35份、卡拉胶2-4份、可得然胶3份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(7)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
对比例4
一种芦笋茎叶凝胶软糖的制备方法,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫5min。
(2)匀浆:将漂烫后的芦笋茎叶切成2cm的小段,加入芦笋茎叶总质量的6倍体积的冰水,以2500rpm条件下,匀浆10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解,复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1.5%、纤维素酶0.1%、果胶酶0.15%、0.2%阿魏酸酯酶,酶解温度为30℃,时间为30min。
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)凝胶:100份步骤(4)滤液中加入加入赤藓糖醇35份、卡拉胶2-4份、可得然胶3份,以2500rpm条件下5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持20min;
(6)成型:熬制好的胶液在30℃条件下,冷却形成弹性凝胶,切成1cm厚4cm×2cm凝胶糖块,真空密封包装,常温保质期达1年以上。
试验方法:将实施例1-3和对比例1-4中制得的样品置于温度30℃、湿度65%的条件下,加速考察3个月。考察感官变化情况,进行对比,感官指标包括凝胶软糖口感、质地。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (2)
1.一种芦笋茎叶凝胶软糖的制备方法,其特征在于,包括以下步骤:
(1)清洗护色:挑选无病虫害、新鲜的芦笋茎叶,100℃漂烫3-5min;选取百香果,皮肉分离;
(2)匀浆:将漂烫后的芦笋茎叶切成2-3cm的小段,与百香果的肉混合后,加入芦笋茎叶和百香果肉总质量的5-6倍体积的冰水,以2000-2500rpm条件下,匀浆8-10min;
(3)酶解液化:向匀浆后的溶液中加入复合酶酶解;复合酶加入量为芦笋茎叶和百香果肉总质量的质量分数,其中中性蛋白酶1%-2%、纤维素酶0.1-0.2%、果胶酶0.1-0.2%、0.1-0.5%阿魏酸酯酶,酶解温度为20-40℃,时间为20-30min;
(4)过滤:酶解后的溶液过滤除渣,获得滤液;
(5)将百香果的皮打碎后加入2-5倍的蒸馏水加入碳酸氢钠后,蒸煮0.5-1小时,再加入柠檬酸继续蒸煮0.5-1小时,得到百香果皮溶液;碳酸氢钠、柠檬酸的加入量分别为百香果皮质量的0.01-0.05%、0.02-0.1%;
(6)凝胶:100份步骤(4)滤液中加入5-10份百香果皮溶液,加入赤藓糖醇30-40份、卡拉胶2-4份、可得然胶2-4份,以2000-2500rpm条件下处理3-5min,均匀分散后,期间不停搅拌,加热至沸腾状态后维持15-20min;
(7)成型:将步骤(6)熬制好的胶液在30-35℃条件下,冷却形成弹性凝胶,切成1cm厚、4cm×2cm的凝胶糖块,真空密封包装。
2.根据权利要求1所述的制备方法,其特征在于,步骤(1)中百香果与芦笋茎叶的质量比为1:5-10。
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