CN112823665A - 一种低糖马齿苋保健果冻及其制备方法 - Google Patents
一种低糖马齿苋保健果冻及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种低糖马齿苋保健果冻的制备方法,涉及食品加工技术领域,所述低糖马齿苋保健果冻按重量百分比包括马齿苋原浆30%~50%,甜味剂10%~25%,复合凝胶3%~6%,酸味剂0.1%~0.5%,余量为纯净水。该低糖马齿苋果冻的制备方法包括以下步骤:(1)挑选原材料;(2)热烫处理;(3)马齿苋原浆制备;(4)复合凝胶制备;(5)添加糖液;(6)装(7)杀菌、冷却,成品;本发明的低糖马齿苋保健果冻通过特定的配方,将马齿苋的药理功效得到了发挥,使用木糖醇作为甜味剂,同时解决了现有的果冻中含糖量高,保健功能差,口感单一的问题,为高血糖人群提供了一款口感独特又具有保健功效的低糖果冻。
Description
技术领域
本发明属于食品加工技术领域,涉及一种低糖马齿苋保健果冻及其制备方法。
背景技术
果冻是人们喜爱的休闲食品之一,但目前市面上所销售的果冻主要是由果冻胶、甜味剂、增稠剂、香精等调制而成,其含有的糖分及甜味剂也使高血糖人群望而却步,木糖醇作为甜味剂,甜度与蔗糖相当,但代谢不受胰岛素调节,在人体内代谢完全,热值为16.72KJ/g,可作为糖尿病人的热能源。
马齿苋又名五行草,性寒、味酸,归肝经、大肠经。有清热利湿、解毒消肿、消炎、止渴、利尿作用。马齿苋中含有高浓度的去甲肾上腺素和二羟基苯乙胺,能调整体内糖代谢过程,促进胰腺分泌胰岛素,调节人体糖代谢,达到降血糖的效果。
通过检索,发现了如下与本发明专利申请相关的专利公开文献:
清热降脂的全营养果冻及其制备方法(专利申请号:201811631422.3),将枸杞提取液、白灵菇提取液、马齿苋提取液、枇杷叶提取液、银杏叶提取液、知母提取液、大黄提取液、泽泻提取液混合均匀,获得混合液I;向所得混合液I中依次加入明胶和卡拉胶,获得混合液II;将所得混合液II以80℃~95℃温度加热10~15min,用搅拌12~17min后加入复配调味剂,获得果冻料液;将果冻料液与果冻粉混合后放于80℃~90℃水浴中搅拌均匀,倒入容器中,待自然冷却到室温后,封口、灭菌、自然沥干水分,获得果冻。
通过对比,本发明采用马齿苋原浆制作果冻,与上述专利公开文献存在本质上的区别。
发明内容
本发明目的在于丰富果冻产品市场,开发马齿苋利用价值,采用马齿苋为原材料,采用木糖醇代替白砂糖作为甜味剂,提供一种适合于高血糖人群食用的低糖马齿苋保健果冻的制作方法。
为实现上述目的,本发明采用如下技术方案:
一种低糖马齿苋保健果冻,按质量百分数配方组成包括马齿苋原浆30%~50%,甜味剂10%~25%,复合凝胶3%~6%,酸味剂0.1%~0.5%,余量为纯净水。
所述低糖马齿苋保健果冻的制备方法包括以下步骤:
(1)挑选原料:选择子叶新鲜、饱满的马齿苋植株,清洗干净,晾干待用;
(2)热烫处理:将洗净的马齿苋于沸水中烫煮数秒,以除去附着于植株表面的寄生虫及微生物。
(3)马齿苋原浆制备:将烫煮过的马齿苋切成2cm左右的小段,于榨汁机中榨汁,用纱布过滤两次,除去残渣得马齿苋原浆,备用。
(4)复合凝胶制备:将果胶与琼脂按3∶1的比例混合,慢慢搅拌溶散入冷水中,注意防止其结团,浸泡10min使其充分吸水溶胀,以利于凝胶性能的发挥,在搅拌条件下加热至沸腾,保持5min微沸状态,除去表层的泡沫,趁热过滤,以除去杂质、胶粒及气泡,备用。
(5)添加糖液:将木糖醇、柠檬酸和柠檬酸三钠加到凝胶中,保持温度80℃~90℃左右,得到混合溶液,备用。
(6)灌装:将马齿苋原浆与混合溶液趁热混合,控制温度70℃~80℃,倒入已消毒的容器(果冻杯)中,封口。
(7)杀菌、冷却、成品:在85℃的热水中巴氏杀菌约10min后,放置于通风冷却处,尽快降温至40℃左右,以最大限度保持食品的色泽和风味。
本发明具有优点如下:
1、本发明采用木糖醇作为甜味剂,甜度与蔗糖相当,但代谢不受胰岛素调节,在人体内代谢完全,热值为16.72KJ/g,可作为糖尿病人的热能源。
2、本发明配方中采用的马齿苋植物中药成分,具有调节人体免疫及较好的降血糖作用,食用后具有较好的药用保健价值。
3、本发明配方中所采用的马齿苋为纯天然植物来源,不仅无毒副作用,长期食用,还有一定的保健功效。
4、市面上所售果冻多为水果口味,本发明采用植物马齿苋为原料,使得果冻颜色为青草绿,而且口味独特,含有青草香气,再者,中草药被认为是苦涩的药物,但本发明中加入的木糖醇可以中和掉苦涩的口感。
具体实施方式
以下结合实施例对本发明作进一步详细描述,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1:
一种低糖马齿苋保健果冻,按质量百分数配方组成包括马齿苋原浆30%,甜味剂10%,复合凝胶3%,酸味剂0.15%,余量为纯净水。
制备方法包括以下步骤:
(1)挑选原料:选择子叶新鲜、饱满的马齿苋植株2000g,清洗干净,晾干待用;
(2)热烫处理:将洗净的马齿苋于沸水中烫煮2min,以除去附着于植株表面的寄生虫及微生物。
(3)马齿苋原浆制备:将烫煮过的马齿苋切成2cm左右的小段,于榨汁机中榨汁,用纱布过滤两次,除去残渣得马齿苋原浆,备用
(4)复合凝胶制备:取150g果胶和50g琼脂按3∶1的比例混合,慢慢搅拌溶散入3790g冷水中,注意防止其结团,浸泡10min使其充分吸水溶胀,以利于凝胶性能的发挥,在搅拌条件下加热至沸腾,保持5min微沸状态,除去表层的泡沫,趁热过滤,以除去杂质、胶粒及气泡,备用。
(5)添加糖液:将666g木糖醇、0.66g柠檬酸和2g柠檬酸三钠加到凝胶中,保持温度80℃,得到混合溶液,备用。
(6)灌装:将马齿苋原浆与混合溶液趁热混合,控制温度70℃左右,倒入已消毒的容器(果冻杯)中,封口。
(7)杀菌、冷却、成品:在85℃的热水中巴氏杀菌约10min后,放置于通风冷却处,尽快降温至40℃左右,以最大限度保持食品的色泽和风味。
实施例2:
一种低糖马齿苋保健果冻,按质量百分数配方组成包括马齿苋原浆50%,甜味剂15%,复合凝胶4%,酸味剂0.2%,余量为纯净水。
制备方法包括以下步骤:
(1)挑选原料:选择子叶新鲜、饱满的马齿苋植株2000g,清洗干净,晾干待用;
(2)热烫处理:将洗净的马齿苋于沸水中烫煮2min,以除去附着于植株表面的寄生虫及微生物。
(3)马齿苋原浆制备:将烫煮过的马齿苋切成2cm左右的小段,于榨汁机中榨汁,用纱布过滤两次,除去残渣得马齿苋原浆,备用
(4)复合凝胶制备:取48g果胶和16g琼脂按3∶1的比例混合,慢慢搅拌溶散入1192g冷水中,注意防止其结团,浸泡10min使其充分吸水溶胀,以利于凝胶性能的发挥,在搅拌条件下加热至沸腾,保持5min微沸状态,除去表层的泡沫,趁热过滤,以除去杂质、胶粒及气泡,备用。
(5)添加糖液:将600g木糖醇、5g柠檬酸和15g柠檬酸三钠加到凝胶中,保持温度80℃,得到混合溶液,备用。
(6)灌装:将马齿苋原浆与混合溶液趁热混合,控制温度70℃左右,倒入已消毒的容器(果冻杯)中,封口。
(7)杀菌、冷却、成品:在85℃的热水中巴氏杀菌约10min后,放置于通风冷却处,尽快降温至40℃左右,以最大限度保持食品的色泽和风味。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例所公开的内容。本发明包括但不限于上述实施方式,任何符合本权利要求书或说明书描述,符合与本文所公开的原理和新颖性、创造性特点的方法、工艺、产品,均落入本发明的保护范围内。
Claims (3)
1.一种低糖马齿苋保健果冻的制备方法,其特征在于按质量百分数配方组成包括马齿苋原浆30%~50%,甜味剂10%~25%,复合凝胶3%~6%,酸味剂0.1%~0.5%,余量为纯净水。
2.根据权利要求书1所述甜味剂为木糖醇。
3.根据权利要求1所述的制作低糖马齿苋保健果冻方法,其特征在于:步骤如下:
(1)挑选原料:选择子叶新鲜、饱满的马齿苋植株,清洗干净,晾干待用;
(2)热烫处理:将洗净的马齿苋于沸水中烫煮2min,以除去附着于植株表面的寄生虫及微生物。
(3)马齿苋原浆制备:将烫煮过的马齿苋切成小段,于榨汁机中榨汁,用纱布过滤两次,除去残渣得马齿苋原浆。
(4)复合凝胶制备:将果胶与琼脂按一定的比例混合,慢慢搅拌溶散入冷水中,注意防止其结团,浸泡10min使其充分吸水溶胀,以利于凝胶性能的发挥,在搅拌条件下加热至沸腾,保持5min微沸状态,除去表层的泡沫,趁热过滤,以除去杂质、胶粒及气泡,备用。
(5)添加糖液:将木糖醇、柠檬酸和柠檬酸三钠加到凝胶中,保持温度80℃~90℃左右,得到混合溶液,备用。
(6)灌装:将马齿苋原浆与混合溶液趁热混合,控制温度70℃~80℃,倒入已消毒的容器(果冻杯)中,封口。
(7)杀菌、冷却、成品:在85℃的热水中巴氏杀菌约10min后,放置于通风冷却处,尽快降温至40℃左右,以最大限度保持食品的色泽和风味。
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