CN111374285A - 一种保健甜柿果冻及其制备方法 - Google Patents
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Abstract
本发明涉及一种保健甜柿果冻的制备方法,选取新鲜成熟度为6‑7成的甜柿,采集甜柿果肉,切成薄片状、烘干、磨粉,得到的柿子粉与凉开水混合得到柿子汁;按重量称取柿子汁45%‑55%,白砂糖12%‑16%,柠檬酸0.5%‑0.6%,琼脂粉2.8%‑3.2%,糖桂花5%‑6%,葛根粉10%‑15%,余量为水;将琼脂粉溶解在柿子汁中,沸水浴加热6‑9min,降温至60℃加入白砂糖、柠檬酸、糖桂花、葛根粉,混合均匀,得到果冻液;将所得果冻液倒入果冻杯中,冷却至室温,放入冰柜冷藏成型,温度为4‑5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。本发明制备工艺简单,得到的果冻口感好、营养丰富、具有保健功能。
Description
技术领域
本发明涉及保健食品领域,具体为一种甜柿果冻及其制备方法。
背景技术
果冻作为一种深受广大青年喜爱的食品,其光滑细腻、香甜可口,令人回味无穷,随着时代不断发展,保健产品不断研发更新,果冻的保健加工也受到关注,带来的功效也受益良多。
柿子作为一种清香诱人的水果,具有清热去燥、润肺化痰、健脾、缓解大便干结等功效。但由于柿子含有较多的单宁类物质,使柿子具有自然涩味,市场上很少有直接产品。现有技术中对柿子的加工处理方法通常为先对柿子进行脱涩处理,然后将柿子果肉打浆过滤成果汁。例如中国专利CN106616692A以及CN110024994A,采用乙醇溶液对柿子进行脱涩处理。该处理过程耗时较长,且易造成柿子中的营养成分流失。
发明内容
本发明的目的在于提供一种工艺简单、口感好、营养丰富、具有保健功能的甜柿果冻及其制备方法。
本发明解决上述技术问题所采用的方案是:
一种保健甜柿果冻的制备方法,包括以下步骤:
(1)选取新鲜成熟度为6-7成的甜柿,采集甜柿果肉,切成薄片状、烘干、磨粉,得到的柿子粉与凉开水混合得到柿子汁;
(2)按重量称取原料:柿子汁45%-55%,白砂糖12%-16%,柠檬酸0.5%-0.6%,琼脂粉2.8%-3.2%,糖桂花5%-6%,葛根粉10%-15%,余量为水;
(3)将琼脂粉溶解在柿子汁中,沸水浴加热6-9min,降温至60℃加入白砂糖、柠檬酸、糖桂花、葛根粉,混合均匀,得到果冻液;
(4)将所得果冻液倒入果冻杯中,冷却至室温,放入冰柜冷藏成型,温度为4-5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。
优选地,步骤(1)所述甜柿为罗田甜柿。
优选地,步骤(1)柿子粉与温度为10℃-15℃的凉开水混合得到柿子汁。
优选地,步骤(1)柿子粉与凉开水的比例为1:3。
优选地,步骤(1)切成薄片状的甜柿果肉在46℃烘烤至完全脱除水分。
优选地,步骤(4)先倒入一半果冻液在果冻杯中,在半凝胶状态,加入板栗仁,再倒入剩余部分。
本发明的另一目的是提供一种保健甜柿果冻,采用上述的方法制备得到。
本发明选择糖桂花、葛根粉做为辅料,糖桂花能够减轻甜柿中的涩味和葛根粉中的苦味,改良口味,葛根粉能使甜柿汁更好地凝胶,同时与甜柿一样,也能润肠通便,促进肠胃消化,还能够降低血压,保护心脏。
选取罗田甜柿,此种甜柿硬度较高,便于削皮,且属于自然脱涩产物,不需要再进行脱涩处理。
将甜柿脱水后打成粉末,与传统果肉打成浆状过滤方法不同,这种方法更容易让甜柿汁凝胶,色泽、弹性更好,做成的果冻色泽橙红,口感略甜,无柿子普遍涩味。
板栗以块状加入到果冻中,板栗有自然的桂花香味,与糖桂花的香味呼应,且与甜柿和葛根粉的功效类似,能补肾,治腹泻、降低血压保护心脏。
具体实施方式
为更好的理解本发明,下面的实施例是对本发明的进一步说明,但本发明的内容不仅仅局限于下面的实施例。
实施例1
(1)选取新鲜成熟度为6-7成的罗田甜柿,20份新鲜的罗田板栗,洗净待用;
(2)采集柿子果肉,切成薄片状,加入护色剂,放入烘箱中,46℃烘烤12h;
(3)将步骤(2)获得的干柿子果肉放入磨粉机,得柿子粉,取30份柿子粉与100份凉开水(10℃-15℃)混合得到柿子汁;
(4)将步骤(1)中洗净的板栗,背部划口,放入煮沸5min,烘干剥壳,取出果肉;
(5)将摘好的桂花洗净,在阴凉处晾干,晾干后加入少量食盐,将盐和桂花搅拌均匀,取消毒干净的瓶子,一层桂花一层糖依次叠加放入,密封,十日后取出,即糖桂花;
(6)按重量称取原料:10份白砂糖,0.6份柠檬酸,3.2份琼脂粉,5份糖桂花,10份葛根粉;
(7)将3.2份琼脂粉溶解在柿子汁中,沸水浴加热6-9min,降温至60℃加入10份白砂糖、0.6份柠檬酸、5份糖桂花、10份葛根粉,混合均匀,倒入一半在果冻杯中;
(8)在半凝胶状态,加入步骤(4)中板栗仁,再倒入剩余部分,冷却至室温,放入冰柜冷藏成型,温度为4℃-5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。
在实施例1中,将甜柿打成粉末,与传统果肉打成浆状过滤方法不同,这种方法更容易让甜柿汁凝胶,色泽、弹性更好。加入糖桂花,减轻葛根粉带来的苦味,也能减少柿子汁的涩味。
实施例2
(1)选取30份新鲜成熟度为6-7成的罗田甜柿,20份新鲜的罗田板栗,洗净待用;
(2)将摘好的桂花洗净,在阴凉处晾干,晾干后加入少量食盐,将盐和桂花搅拌均匀,取消毒干净的瓶子,一层桂花一层糖依次叠加放入,密封,十日后取出,即糖桂花;
(3)按重量将30份甜柿果肉加10份凉开水(10℃-15℃),混匀榨汁,用纱布过滤,得到柿子原浆;
(4)将步骤(1)中洗净的板栗,背部划口,放入锅内大火烧开煮5min,烘干剥壳,取出果肉;
(5)在搅拌下,将4份琼脂粉和10份葛根粉在90份沸水中加热8min,加入10份白砂糖、5份糖桂花,在降温至65℃时加入步骤(3)所得的柿子原浆,混合均匀;
(6)倒入果冻杯,冷却至室温,放入冰柜冷藏成型,温度为4℃-5℃,时间2h。取出消毒杀菌,烘干表面水分密封包装。
实施例2与实施例1的区别主要在于甜柿原汁的处理不同,实施例2采用榨汁过滤法,得到的柿子原浆不易凝胶,而实施例1易凝胶,得到的果冻弹性好,实施例2即使增大琼脂比例,凝胶效果不是很好,且口感明显比实施1差。
实施例3
(1)选取新鲜成熟度为6-7成的产地为陕西的甜柿,20份新鲜的罗田板栗,洗净待用;
(2)采集柿子果肉,切成薄片状,加入护色剂,放入烘箱中,46℃烘烤12h;
(3)将步骤(2)获得的干柿子果肉放入磨粉机,得柿子粉,取30份柿子粉与100份凉开水(10℃-15℃)混合得到柿子汁;
(4)将步骤(1)中洗净的板栗,背部划口,放入煮沸5min,烘干剥壳,取出果肉;
(5)将摘好的桂花洗净,在阴凉处晾干,晾干后加入少量食盐,将盐和桂花搅拌均匀,取消毒干净的瓶子,一层桂花一层糖依次叠加放入,密封,十日后取出,即糖桂花;
(6)按重量称取原料:10份白砂糖,0.6份柠檬酸,3.2份琼脂粉,5份糖桂花,10份葛根粉;
(7)将3.2份琼脂粉溶解在柿子汁中,沸水浴加热6-9min,降温至60℃加入10份白砂糖、0.6份柠檬酸、5份糖桂花、10份葛根粉,混合均匀,倒入一半在果冻杯中;
(8)在半凝胶状态,加入步骤(4)中板栗仁,再倒入剩余部分,冷却至室温,放入冰柜冷藏成型,温度为4℃-5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。
实施例3与实施例1的区别在于原料甜柿品种不同,在口感上,实施例1的口感好于实施例3,实施例3所得产品涩感较实施例1重,且操作上实施例1柿子较硬便于削皮。
实施例4
(1)选取新鲜成熟度为6-7成的罗田甜柿,20份新鲜的罗田板栗,洗净待用;
(2)采集柿子果肉,切成薄片状,加入护色剂,放入烘箱中,46℃烘烤12h;
(3)将步骤(2)获得的干柿子果肉放入磨粉机,得柿子粉,取30份柿子粉与100份凉开水(10℃-15℃)混合得到柿子汁;
(4)将步骤(1)中洗净的板栗,背部划口,放入煮沸5min,烘干剥壳,取出果肉;
(5)将摘好的桂花洗净,在阴凉处晾干,晾干后加入少量食盐,将盐和桂花搅拌均匀,取消毒干净的瓶子,一层桂花一层糖依次叠加放入,密封,十日后取出,即糖桂花;
(6)按重量称取原料:10份白砂糖,0.6份柠檬酸,3.2份琼脂粉,5份糖桂花;
(7)将3.2份琼脂粉溶解在柿子汁中,沸水浴加热6-9min,降温至60℃加入10份白砂糖、0.6份柠檬酸、5份糖桂花、10份葛根粉,混合均匀,倒入一半在果冻杯中;
(8)在半凝胶状态,加入步骤(4)中板栗仁,再倒入剩余部分,冷却至室温,放入冰柜冷藏成型,温度为4℃-5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。
实施例4与实施例1的区别在于没有加葛根粉,在凝胶时,如果维持与实施例1相同的琼脂粉量,凝胶效果比实施例1要差,最后得到的果冻光滑感较差。
感官评价
以表1的感官评价为标准,样品随机提供给8人,对以上实施案例进行感官评价,得到如表2所示的感官评价得分。可以看出由柿子粉冲泡得到柿子汁制得的甜柿板栗果冻分数高于传统果肉浆过滤得到的柿子汁制得的甜柿板栗果冻。
表1感官评价标准
表2实施例1、实施例2感官评价得分
以上所述是本发明的优选实施方式而已,当然不能以此来限定本发明之权利范围,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和变动,这些改进和变动也视为本发明的保护范围。
Claims (7)
1.一种保健甜柿果冻的制备方法,其特征在于,包括以下步骤:
(1)选取新鲜成熟度为6-7成的甜柿,采集甜柿果肉,切成薄片状、烘干、磨粉,得到的柿子粉与凉开水混合得到柿子汁;
(2)按重量称取原料:柿子汁45%-55%,白砂糖12%-16%,柠檬酸0.5%-0.6%,琼脂粉2.8%-3.2%,糖桂花5%-6%,葛根粉10%-15%,余量为水;
(3)将琼脂粉溶解在柿子汁中,沸水浴加热6-9min,降温至60℃或以下加入白砂糖、柠檬酸、糖桂花、葛根粉,混合均匀,得到果冻液;
(4)将所得果冻液倒入果冻杯中,冷却至室温,放入冰柜冷藏成型,温度为4-5℃,时间2h,取出消毒杀菌,烘干表面水分密封包装。
2.根据权利要求1所述的制备方法,其特征在于,步骤(1)所述甜柿为罗田甜柿。
3.根据权利要求1所述的制备方法,其特征在于,步骤(1)柿子粉与温度为10℃-15℃的凉开水混合得到柿子汁。
4.根据权利要求1所述的制备方法,其特征在于,步骤(1)柿子粉与凉开水的比例为1:3。
5.根据权利要求1所述的制备方法,其特征在于,步骤(1)切成薄片状的甜柿果肉在46℃烘烤至完全脱除水分。
6.根据权利要求1所述的制备方法,其特征在于,步骤(4)先倒入一半果冻液在果冻杯中,在半凝胶状态,加入板栗仁,再倒入剩余部分。
7.一种保健甜柿果冻,其特征在于,采用权利要求1~6任一项所述的方法制备得到。
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