CN110403163A - 一种橘皮桃胶果冻及其制备方法 - Google Patents
一种橘皮桃胶果冻及其制备方法 Download PDFInfo
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- CN110403163A CN110403163A CN201910583898.2A CN201910583898A CN110403163A CN 110403163 A CN110403163 A CN 110403163A CN 201910583898 A CN201910583898 A CN 201910583898A CN 110403163 A CN110403163 A CN 110403163A
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- peach gum
- orange peel
- jelly
- carragheen
- water
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- 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
Abstract
本发明公开一种橘皮桃胶果冻及其制备方法:每100g果冻需要以下配比原料:桃胶+卡拉胶2.25~3.75g、复合甜味剂5~13g、柠檬酸0.06~0.14g、橘皮0.25~1.25g、水补足余量;其中,桃胶和卡拉胶的质量比为(0.50~1.5):1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成。本发明保健果冻成品晶莹透亮,呈淡黄色,橘皮香气较浓郁,有淡淡的桃胶香气,口感软滑细腻,甜度适中,营养丰富,对高血压、吐血症、咳嗽、胃痛胃炎具有一定的预防和治疗功效。
Description
技术领域
本发明属于果冻加工技术领域,具体涉及一种橘皮桃胶果冻及其制备方法。
背景技术
橘皮别名陈皮,红皮,为芸香科植物福橘或朱橘等多种橘类的果皮,橘常绿小乔木或灌木,栽培于丘陵,低山地带,江河湖泊沿岸或平原。10月至12月果实成熟时,摘下果实,剥取果皮,阴干或通风干燥。现代研究表明橘皮含挥发油少量,其中主要为柠檬烯,α—侧柏烯,α—蒎烯,β—蒎烯,β—月桂烯,辛醛,芳樟醇,麝香草酚等多种成分。此外,尚含橙皮苷,新橙皮苷,黄酮化合物等。橘皮具有调中理气,化痰燥湿的功效,气虚以及阴虚燥咳者不宜用橘皮。橘皮味辛微苦,用于湿阻中焦,痰多咳嗽等症状,橘皮苦温燥湿而能健脾行气。气虚以及阴虚燥咳患者不宜使用橘皮,吐血症患者慎服橘皮。此外,橘皮中的果胶是一种水溶性膳食纤维,占橘皮干重的百分之二十到百分之三十,在食品加工中多用作增稠剂,凝胶剂,乳化剂等加入到果冻糕点中。陈皮具有的苦味物质是以柠檬干和苦味素为代表的“类柠檬苦素”,这种类柠檬苦素味平和,易溶解于水,有助于食物的消化。
桃胶,为蔷薇科植物桃或山桃等树皮中分泌出来的树脂,又名桃油或桃树胶。其主要组成为半乳糖,鼠李糖,α—葡萄糖醛酸等。含有碳水化合物,脂肪,蛋白质,植物胶原蛋白。具有较高的营养价值,生活中我们可以用桃胶来煲汤、做甜品等。其性味甘苦,可治虚热作渴,治疗糖尿病,治疗胃痛,胃炎,还可以治疗石淋作痛,血淋等,具有较高的药用价值。此外,桃胶因喜光照充足,故一般在土壤疏松和地下水位低的地方生长。桃胶还有一定的工业用途,因其有足够的水溶性和适当的粘度,桃胶以固体和液体两种形式供应,其可以用作增稠剂和乳化剂。
果冻是一种低热量、低脂肪、低含糖量、可饱腹、清理肠道的休闲食品,市售果冻品种繁多,但是具有药用价值的保健类果冻还较少,为了丰富市场中果冻的种类,同时,为营养保健果冻的研制提供理论依据,本发明结合橘皮和桃胶的药用价值,研制出一种新型保健橘皮桃胶果冻,该果冻风味独特,营养丰富,还能让患有高血压,吐血症,咳嗽,胃痛胃炎的人群得到一定程度的缓解,给人们提供了更多的饮食选择。
发明内容
本发明采用新鲜橘皮、桃胶、卡拉胶为原料,辅以复合甜味剂、柠檬酸制出具有药用保健功能果冻,通过单因素和正交优化实验及其感官评价,从而确定出橘皮桃胶果冻的最佳配方,为营养保健果冻的研制提供理论依据。
本发明的技术方案概述如下:
一种橘皮桃胶果冻,每100g果冻需要以下配比原料:桃胶+卡拉胶2.25~3.75g、复合甜味剂5~13g、柠檬酸0.06~0.14g、橘皮0.25~1.25g、水补足余量;其中,桃胶和卡拉胶的质量比为(0.50~1.5):1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成。
优选的是,每100g果冻需要以下配比原料:桃胶+卡拉胶2.25g、复合甜味剂9g、柠檬酸0.10g、橘皮0.75g、水补足余量;其中,桃胶和卡拉胶的质量比为0.50:1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成。
优选的是,所述金钱柳提取物采用超声辅助提取技术和回流提取法进行提取,提取方法具体如下:
(1)将金钱柳提取物的果实洗净、粉碎、研磨后,浸渍于6倍体积的无水乙醇中,室温下,600W、35KHz超声波辅助提取30min,离心取上清液,得到提取液Ⅰ;
(2)将离心所得下层沉淀物溶解于10倍体积的50%乙醇溶液中,90℃水浴回流提取3h,回流3次,离心、合并上清液,得到提取液Ⅱ;
(3)合并提取液Ⅰ和提取液Ⅱ,用旋转蒸发仪回收乙醇,减压浓缩至干浸膏、粉碎后即可。
优选的是,所述芭蕉花提取物采用超声辅助提取技术和回流提取法进行提取,提取方法具体如下:
(1)将芭蕉花洗净、粉碎、研磨后,浸渍于6倍体积的无水乙醇中,室温下,600W、35KHz超声波辅助提取30min,离心取上清液,得到提取液Ⅰ;
(2)将离心所得下层沉淀物溶解于10倍体积的50%乙醇溶液中,90℃水浴回流提取3h,回流3次,离心、合并上清液,得到提取液Ⅱ;
(3)合并提取液Ⅰ和提取液Ⅱ,用旋转蒸发仪回收乙醇,减压浓缩至干浸膏、粉碎后即可。
一种橘皮桃胶果冻的制备方法,包括以下步骤:
S1:橘皮的预处理:清洗新鲜橘皮,于80℃烘干2min至橘皮表面无水珠,称取一定量的橘皮后,按照1:12的料水比加水进行榨汁,用三层纱布过滤三次,静置2h后,取上清液即得橘皮汁;
S2:桃胶的预处理:称取一定量的桃胶,按照1:20的料水比加水,75℃水浴条件下,浸泡桃胶12h使其充分膨胀,清洗三遍,去除杂质和黑色物质后,进行榨汁,重复榨汁2~3次直至桃胶汁质地均匀;
S3:调配:将所得桃胶汁加入一定量的水中,70℃水浴加热,充分搅拌后,控制水浴温度为60℃,依次加入一定量的橘皮汁、卡拉胶、复合甜味剂、柠檬酸,保温搅拌15min,装入洁净的塑料杯中,静置冷却15min,再放入冰箱中冷藏成型。
附图说明
图1为制备橘皮桃胶果冻的工艺流程图;
图2为卡拉胶和桃胶的配比对果冻感官评分的影响折线图;
图3为复合甜味剂量对果冻感官评分的影响折线图;
图4为柠檬酸量对果冻感官评分的影响折线图;
图5为橘皮量对果冻感官评分的影响折线图。
本发明的有益效果:
(1)本发明以橘皮为功能性原料、以桃胶为主胶、以卡拉胶辅助胶,并配以复合甜味剂、柠檬酸研制出一款具有药用价值的新型营养保健果冻,成品晶莹透亮,呈淡黄色,橘皮香气较浓郁,有淡淡的桃胶香气,口感软滑细腻,甜度适中,营养丰富,还能让患有高血压,吐血症,咳嗽,胃痛胃炎的人群得到一定程度的缓解。
(2)本发明以金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素为甜味来源,代替传统蔗糖、白砂糖、黑糖等,热量极低,不会导致肥胖,可降低血清中胆固醇和甘油三酯的含量,适合糖尿病、高血糖、高血脂等特殊疾病人群及减肥人士食用。其中,金钱柳提取物富含黄酮类、多糖、三萜皂苷、萜类、酚酸等活性物质,能恢复受损的胰岛细胞的结构和功能,增强糖尿病患者对葡萄糖的耐受力,能明显增加糖尿病患者肝糖原的合成,抑制肝糖异生,调节糖尿病患者的血糖浓度,同时,金钱柳多糖对脂肪酶活性有一定的抑制作用,还能显著降低高脂血症人群的胆固醇、低密度脂蛋白值,在治疗高血脂时呈现一定的量效关系,对治疗脉硬化、糖尿病等心脑血管疾病有很好的疗效,还具有显著的抗氧化、抗菌及提高免疫力的功效;芭蕉花提取物富含多糖、蒽醌、黄酮、香豆素、酚类等,具有强效抑菌活性、抗氧化活性,并具有良好的抗炎镇痛功效,能缓解患者的疼痛。
具体实施方式
下面结合实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本发明采用新鲜橘皮、桃胶、卡拉胶为原料,辅以复合甜味剂、柠檬酸制出具有药用保健功能果冻,通过单因素和正交优化实验及其感官评价,从而确定出橘皮桃胶果冻的最佳配方,为营养保健果冻的研制提供理论依据。
本发明提供以下具体实施例的橘皮桃胶果冻,每100g果冻需要以下配比原料:桃胶+卡拉胶2.25~3.75g、复合甜味剂5~13g、柠檬酸0.06~0.14g、橘皮0.25~1.25g、水补足余量;其中,桃胶和卡拉胶的质量比为(0.50~1.5):1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成;
本实施例所选用的金钱柳提取物/芭蕉花提取物采用超声辅助提取技术和回流提取法进行提取,提取方法具体如下:
(1)将金钱柳提取物的果实/芭蕉花洗净、粉碎、研磨后,浸渍于6倍体积的无水乙醇中,室温下,600W、35KHz超声波辅助提取30min,离心取上清液,得到提取液Ⅰ;
(2)将离心所得下层沉淀物溶解于10倍体积的50%乙醇溶液中,90℃水浴回流提取3h,回流3次,离心、合并上清液,得到提取液Ⅱ;
(3)合并提取液Ⅰ和提取液Ⅱ,用旋转蒸发仪回收乙醇,减压浓缩至干浸膏、粉碎后即可。
本实施例的橘皮桃胶果冻制备方法,具体包括以下步骤:
S1:橘皮的预处理:清洗新鲜橘皮,于80℃烘干2min至橘皮表面无水珠,再称取0.25~1.25g橘皮后,按照1:12的料水比加水进行榨汁,用三层纱布过滤三次,静置2h后,取上清液即得橘皮汁;
S2:桃胶的预处理:称取0.75~2.25g桃胶,按照1:20的料水比加水,75℃水浴条件下,浸泡桃胶12h使其充分膨胀,清洗三遍,去除杂质和黑色物质后,进行榨汁,重复榨汁2~3次直至桃胶汁质地均匀;
S3:调配:将所得桃胶汁加入一定量的水中(通过加入适量的水控制成品果冻质量为100g),70℃水浴加热,充分搅拌后,控制水浴温度为60℃,依次加入橘皮汁、1.5g卡拉胶、5~13g复合甜味剂、0.06~0.14g柠檬酸,保温搅拌15min,装入洁净的塑料杯中,静置冷却15min,再放入冰箱中冷藏成型。
对橘皮桃胶果冻作感官评定:橘皮桃胶果冻感官评定表见表1,在口感、风味、色泽和组织形态四个方面评定果酱分数(满分100分)。
表1 果冻感官评价表
单因素试验设计及结果分析
1、研究卡拉胶和桃胶的配比对果冻品质的影响
取卡拉胶1.5g,取桃胶量分别为0.75g、1.125g、1.5g、1.875g、2.25g,从而得出桃胶∶卡拉胶五种不同配比,即1∶2、3∶4、1∶1、5∶4、3∶2,然后取复合甜味剂10g、柠檬酸0.10g、橘皮0.75g,接着进行五组实验实验,根据实验结果取最佳三组实验,即所得卡拉胶和桃胶最佳配比范围;具体试验方法如下:
(1)选取五个洁净的一次性塑料杯分别贴上标签纸,标签纸上写了桃胶与卡拉胶的比值,即为1∶2、3∶4、1∶1、5∶4、3∶2;
(2)称量:在电子天平上称量出五份各为1.5g的卡拉胶、0.75g橘皮、0.10g柠檬酸、10g复合甜味剂,放入五个一次性塑料杯中;
(3)分别称量0.75g、1.125g、1.5g、1.875g、2.25g桃胶,配制成15ml桃胶汁,分别加入一定量经过净化的水(通过加入适量的水控制成品果冻质量为100g),用玻璃棒将其搅拌均匀,接着放入70℃水浴锅内搅拌5分钟,然后倒入一次性塑料杯中所量取的复合甜味剂、卡拉胶、柠檬酸混合物,边倒边搅拌,60℃继续水浴加热5分钟;
(4)将搅拌好的混合液体装入对应编号的一次性塑料杯中,冷却至室温,放入冰箱冷藏半小时,观察果冻性状,让专业人士品尝进行感官评价。
图2为卡拉胶和桃胶的配比对果冻感官评分的影响折线图:由图可知,随着桃胶和卡拉胶配比比值的增加,果冻的感官评分减少,整体是呈现下降的趋势,究其原因,桃胶质地比较散、难以成型,所以,随着桃胶和卡拉胶配比的增加,果冻感官评分减少;所得最佳桃胶和卡拉胶的配比范围为1∶2、3∶4、1∶1,当其他因素相同时,桃胶用量∶卡拉胶用量=1∶2时,所得果冻的感官评分最高。
2、研究复合甜味剂用量对果冻品质的影响
取卡拉胶1.5g,桃胶0.75g,按照桃胶∶卡拉胶=1∶2进行配比,控制橘皮量为0.75g、控制柠檬酸量为0.10g,设置复合甜味剂量分别为5g、7g、9g、11g、13g进行五组实验从而确定复合甜味剂的最佳量范围;具体试验方法如下:
(1)选取五个洁净的一次性塑料杯分别贴上标签纸,标签纸上写了复合甜味剂的量依次为5g、7g、9g、11g、13g;
(2)用电子天平称取五份各为1.5g的卡拉胶、0.10g柠檬酸放入五个一次性塑料杯中,然后依次称取用5g、7g、9g、11g、13g复合甜味剂,分别放入贴有对应标签的一次性塑料杯中;
(3)量筒量取10ml橘皮汁(0.75g橘皮),15ml桃胶汁(0.75g桃胶)倒入洁净烧杯用玻璃棒搅拌均匀,放入70℃水浴锅搅拌5分钟,然后倒入一次性塑料杯中所量取的复合甜味剂、卡拉胶、柠檬酸混合物,边倒边搅拌5分钟;
(4)将搅拌好的混合液体装入对应编号的一次性塑料杯中,冷却至室温,放入冰箱冷藏半小时,观察果冻性状,让专业人士品尝进行感官评价。
图3为复合甜味剂用量对果冻感官评分的影响折线图:由图可知,随着复合甜味剂用量的增加,该果冻的感官评分先增加后下降,究其原因,复合甜味剂用量偏少果冻甜度不够,自然影响果冻的感官评分,同理白砂糖量过多则果冻过甜感官评分也不好;所得的最佳复合甜味剂用量范围为7g、9g、11g,当其他因素相同时,复合甜味剂用量为9g时果冻的感官评分最高。
3、研究柠檬酸用量对果冻品质的影响
取卡拉胶1.5g,桃胶0.75g,按照桃胶∶卡拉胶=1∶2进行配比的,控制橘皮量为0.75g、复合甜味剂9g,控制柠檬酸的量分别是0.06g、0.08g、0.10g、0.12g、0.14g,进行五组实验从而确定柠檬酸的最佳量范围;具体试验方法如下:
(1)选取五个洁净的一次性塑料杯分别贴上标签纸,标签纸上写了柠檬酸的量依次为0.06g、0.08g、0.10g、0.12g、0.14g;
(2)用电子天平称取五份各为1.5g的卡拉胶、9g复合甜味剂放入五个一次性塑料杯中,然后依次称取0.06g、0.08g、0.10g、0.12g、0.14g柠檬酸,分别放入贴有对应标签的一次性塑料杯中;
(3)量筒量取10ml橘皮汁(0.75g橘皮),15ml桃胶汁(0.75g桃胶)倒入洁净烧杯用玻璃棒搅拌均匀,放入70℃水浴锅搅拌5分钟,然后倒入一次性塑料杯中所量取的复合甜味剂、卡拉胶、柠檬酸混合物,边倒边搅拌5分钟;
(4)将烧杯里搅拌好的混合液体对应编号的一次性塑料杯中,冷却至室温,放入冰箱冷藏半小时,观察果冻性状,让专业人士品尝进行感官评定。
图4为柠檬酸用量对果冻感官评分的影响折线图:由图可知,随着柠檬酸量的增加,感官评分整体趋势是先增加后减少,究其原因,柠檬酸量过少或过多会使果冻风味偏酸或偏甜进而影响果冻感官评分;同时可以得出柠檬酸的最佳量范围为0.08g、0.10g、0.12g,在其他各因素相同,柠檬酸量为0.10g时,所得果冻感官评分最高,风味最佳。
4、研究橘皮用量对果冻品质的影响
取卡拉胶1.5g,桃胶0.75g,按照桃胶∶卡拉胶=1∶2进行配比的,柠檬酸量为0.08g、复合甜味剂9g,控制橘皮量分别为0.25g、0.50g、0.75g、1.0g、1.25g进行五组实验从而确定橘皮的最佳量范围;具体试验方法如下:
(1)选取五个洁净的一次性塑料杯分别贴上标签纸,标签纸上写了橘皮的量依次为0.25g、0.50g、0.75g、1.0g、1.25g;
(2)用电子天平称取五份各为1.5g的卡拉胶、9g复合甜味剂、柠檬酸0.08g放入五个一次性塑料杯中,分别放入贴有对应标签的一次性塑料杯中;
(3)量筒依次量取5ml、10ml、15ml、20ml、25ml橘皮汁,倒入洁净烧杯用玻璃棒搅拌均匀,放入70℃水浴锅搅拌5分钟,然后倒入一次性塑料杯中所量取的复合甜味剂、卡拉胶、柠檬酸混合物,边倒边搅拌5分钟;
(4)将烧杯里搅拌好的混合液体对应编号的一次性塑料杯中,冷却至室温,放入冰箱冷藏半小时,观察果冻性状,让专业人士品尝进行感官评定。
图5为橘皮用量对果冻感官评分的影响折线图:由图可知,随着橘皮量的增加,果冻感官评分先增加后减少,究其原因,当橘皮量过少,所得果冻颜色和橘皮香味偏淡,橘皮量过多,所得果冻颜色和橘皮香味偏重,橘皮味掩盖了果冻原有的风味,同时也影响果冻美观;同时可以得出橘皮量最佳范围为0.50g、0.75g、1.0g,在其他因素相同,当橘皮量为0.75g时,果冻风味最佳。
正交试验设计及结果分析
比较单因素试验结果可以得到正交试验的最佳因素水平,单因素水平表如表2所示,按照橘皮量、柠檬酸量、复合甜味剂量、桃胶和卡拉胶的配比,采用正交试验进行评定,确定最佳配料比,正交试验表如表3所示。
表2 单因素水平表
表3 正交试验表
由表3可知,四个因素中对果冻感官评分的影响顺序为C>D>A>B,即柠檬酸的添加量对果冻感官评分影响最大,其次的橘皮的添加量,再次是桃胶与卡拉胶的配比,最后则是复合甜味剂的量;根据k值的大小得出橘皮桃胶果冻的最优配方为A1B2C2D2,也就是说桃胶与卡拉胶的配比为1∶2,复合甜味剂量为9g,柠檬酸量为0.10g,橘皮量为0.75g时,果冻感官评价最好。
最佳配方的验证试验
由表3可知,橘皮桃胶果冻的最优配方为A1B2C1D2,所以取桃胶与卡拉胶的配比为1∶2,复合甜味剂量为9g,柠檬酸量为0.10g,橘皮量为0.75g时,进行五组平行实验,然后进行评分,所得结果如表4所示:
表4 果冻最佳配方得分表
由表4可知,采用A1B2C1D2配方制出的果冻的平均分为92.2,所以橘皮桃胶果冻的最优配方:桃胶与卡拉胶的配比为1∶2,复合甜味剂量为9g,柠檬酸量为0.08g,橘皮量为0.75g;研制出的果冻入口细腻光滑、弹性很足、酸甜适宜、风味俱佳。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (5)
1.一种橘皮桃胶果冻,其特征在于:每100g果冻需要以下配比原料:桃胶+卡拉胶2.25~3.75g、复合甜味剂5~13g、柠檬酸0.06~0.14g、橘皮0.25~1.25g、水补足余量;其中,桃胶和卡拉胶的质量比为(0.50~1.5):1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成。
2.根据权利要求1所述一种橘皮桃胶果冻,其特征在于:每100g果冻需要以下配比原料:桃胶+卡拉胶2.25g、复合甜味剂9g、柠檬酸0.10g、橘皮0.75g、水补足余量;其中,桃胶和卡拉胶的质量比为0.50:1;所述复合甜味剂由金钱柳提取物、芭蕉花提取物、甘露醇、竹芋甜素按2:1.5:1:0.02的质量比混合而成。
3.根据权利要求1~2任意所述一种橘皮桃胶果冻,其特征在于,所述金钱柳提取物采用超声辅助提取技术和回流提取法进行提取,提取方法具体如下:
(1)将金钱柳提取物的果实洗净、粉碎、研磨后,浸渍于6倍体积的无水乙醇中,室温下,600W、35KHz超声波辅助提取30min,离心取上清液,得到提取液Ⅰ;
(2)将离心所得下层沉淀物溶解于10倍体积的50%乙醇溶液中,90℃水浴回流提取3h,回流3次,离心、合并上清液,得到提取液Ⅱ;
(3)合并提取液Ⅰ和提取液Ⅱ,用旋转蒸发仪回收乙醇,减压浓缩至干浸膏、粉碎后即可。
4.根据权利要求1~2任意所述一种橘皮桃胶果冻,其特征在于,所述芭蕉花提取物采用超声辅助提取技术和回流提取法进行提取,提取方法具体如下:
(1)将芭蕉花洗净、粉碎、研磨后,浸渍于6倍体积的无水乙醇中,室温下,600W、35KHz超声波辅助提取30min,离心取上清液,得到提取液Ⅰ;
(2)将离心所得下层沉淀物溶解于10倍体积的50%乙醇溶液中,90℃水浴回流提取3h,回流3次,离心、合并上清液,得到提取液Ⅱ;
(3)合并提取液Ⅰ和提取液Ⅱ,用旋转蒸发仪回收乙醇,减压浓缩至干浸膏、粉碎后即可。
5.一种橘皮桃胶果冻的制备方法,其特征在于,包括以下步骤:
S1:橘皮的预处理:清洗新鲜橘皮,于80℃烘干2min至橘皮表面无水珠,称取一定量的橘皮后,按照1:12的料水比加水进行榨汁,用三层纱布过滤三次,静置2h后,取上清液即得橘皮汁;
S2:桃胶的预处理:称取一定量的桃胶,按照1:20的料水比加水,75℃水浴条件下,浸泡桃胶12h使其充分膨胀,清洗三遍,去除杂质和黑色物质后,进行榨汁,重复榨汁2~3次直至桃胶汁质地均匀;
S3:调配:将所得桃胶汁加入一定量的水中,70℃水浴加热,充分搅拌后,控制水浴温度为60℃,依次加入一定量的橘皮汁、卡拉胶、复合甜味剂、柠檬酸,保温搅拌15min,装入洁净的塑料杯中,静置冷却15min,再放入冰箱中冷藏成型。
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