CN113995109A - 一种含有诺丽的果冻及其制备方法 - Google Patents
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Classifications
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- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
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Abstract
本发明提供一种含有诺丽的果冻及其制备方法,包括以下重量份原料:诺丽果浆30~90份,豆薯7.5~40份,桑葚3~20份,陈皮2~15份,葛花1~10份,枳椇子1~10份,鳄嘴花0.5~5份,高良姜0.25~2份,制备得到分层的凝胶果冻或混合凝胶果冻,根据中医理论,采用药食同源食材,既能融合各个药材之间的药效作用,又能掩盖诺丽本身特殊臭味,所制备的果冻具有诺丽特殊的香气,融以其他食材的香味,酸甜适中,口感润滑,细腻,色泽鲜亮,有弹性,是一款符合大众口感的凝胶果冻。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种含有诺丽的果冻及其制备方法。
背景技术
果冻(Jelly)以水、食糖和(和)淀粉糖等为主要原料,辅以增稠剂等食品添加剂,添加或添加果蔬制品、乳及乳制品等原料,经溶胶、调配、灌装、杀菌、冷却等工序加工而成的胶冻食品。果冻是一种传统的胶冻类休闲食品,质地晶莹、色泽鲜亮、口感嫩滑,富有弹性,深受广大消费者的喜爱。但是,目前市面上所售的果冻大多数产品都是加入食品果味型和乳酸味果冻等,加入水果香精香料、色素,少部分加入果汁、果肉、花瓣等,产品种类单一,形式简单,营养价值不高,缺乏营养保健功能,无法满足消费者对健康食品日益增长的需求。
诺丽为茜草科海滨木巴戟Morinda citrifolia L.的果实,通过分析文献,以临床试验为主导,以药理实验为佐证,结合化学成分研究进展,在中医理论指导下研究诺丽的中药药性。推断出诺丽药性为酸、甘,平,归肾、肝、脾经,具有滋补肝肾,强筋健骨,益气养阴的功效。用于肝肾不足,腰膝酸软,筋骨痿弱;气阴亏虚,疲倦口渴。普遍认为诺丽可用于延缓衰老、预防疾病、改善疼痛,对治疗糖尿病、肿瘤、关节炎、高血压、心脏病等慢性疾病有很好的疗效。临床研究证实,诺丽抗氧化、减轻骨质疏松症、改善关节疼痛及活动度、降血脂、降血糖、降压、提高耐力、抗癌、抗炎、保肝,并且诺丽果水提物能预防术后恶心呕吐及提高胃动力,但诺丽本身带有难闻的臭味,目前市售的诺丽食品诺丽味道较大,难以掩盖其特殊臭味,较难让消费者接受。
发明内容
鉴于此,本发明提出一种含有诺丽的果冻及其制备方法,解决上述问题。
本发明的技术方案是这样实现的:一种含有诺丽的果冻:包括以下重量份原料:诺丽果浆30~90份,豆薯7.5~40份,桑葚3~20份,陈皮2~15份,葛花1~10份,枳椇子1~10份,鳄嘴花0.5~5份,高良姜0.25~2份。
进一步的,含有诺丽的果冻:包括以下重量份原料:诺丽果浆60份,豆薯15份,桑葚8份,陈皮5份,葛花2份,枳椇子1份,鳄嘴花1份,高良姜0.5份。
进一步的,一种含有诺丽的果冻的制备方法,包括以下步骤:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20~40目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为8000~12000rpm下离心1~3min,取上层液体,即为诺丽果浆,再加入水混合,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于水中,浸泡10~30min后煮沸,保持3~6min,再于80~90℃煮20~40min,过滤,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于水中,浸泡20~40min,于60~80℃、超声频率30~50KHz、超声功率800~1000W下超声10~30minm,过滤,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到80~90℃,加入琼脂、魔芋粉、海藻糖、高麦芽糖、白砂糖、盐混匀,搅拌浸泡10~20min,使胶体吸水溶解,过滤,分别得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、多层凝胶果冻的分层制备:将S5获得的各果冻液放入中间有可拆卸的竖隔板的盒子中,趁热灌装,左侧逐层倒入桑葚、诺丽、陈皮、豆薯果冻液,右侧逐层倒入葛花、高良姜、枳椇子、鳄嘴花果冻液,待每层果冻液表层开始凝固,内部未凝固时,倒入下一层果冻液,待所有果冻液未凝固前,拆掉中间的竖隔板,分左右两侧,合计8层,冷却至室温,获得8层分层果冻,将所制备获得的8层果冻进行横向切割成6~8cm长,宽2cm的长方形8层果冻,然后密封,在85~90℃下杀菌10min,冷却后即制得一种含有诺丽的多层凝胶果冻;
S7、混合凝胶果冻的制备:将S5获得的诺丽果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液趁热混合到一起,放入容器,冷却定型,获得混合凝胶果冻。
进一步的,所述S2中诺丽果浆与水的体积比为1:3~10。
进一步的,所述S3中桑葚粉与水的质量体积比g/L为3~20:0.3,陈皮粉与水的质量体积比g/L为2.5~15:0.3,枳椇子粉与水的质量体积比g/L为1~10:0.3,高良姜粉与水的质量体积比g/L为0.25~2:0.3,豆薯块与水的质量体积比g/L为7.5~40:0.3。
进一步的,所述S4中葛花粉与水的质量体积比g/L为1~10:0.3,鳄嘴花粉与水的质量体积比g/L为0.5~5:0.3。
进一步的,所述S5中将S2诺丽果汁和S3、S4得到的7种药汁,分别加入琼脂2~6份,魔芋粉0.3~1.2份,海藻糖2~6份,高麦芽糖2~6份,白砂糖15~50份,盐0.05~0.3份混匀,制成8种药材果冻液。
进一步的,所述S5中将S2诺丽果浆和S3、S4得到的7种药汁,分别加入琼脂2.7份,魔芋粉0.9份,海藻糖3份,高麦芽糖3份,白砂糖27份,盐0.1份混匀,制成8种药材果冻液。
与现有技术相比,本发明的有益效果是:
1、本发明制备的含有诺丽的凝胶果冻,根据中医理论,采用药食同源食材,通过调整诺丽用量以及与其他药材的配比,制成相应的药材果冻液,可以进行分层凝固,制成多层分层凝胶果冻,即保留的每种药材特殊的气味和颜色,又可以掩盖诺丽特殊的臭味,所制备的果冻口感特别,外观新颖。另外,将每种药材果冻液混合制备混合凝胶果冻,将每种药材融合的同时,即突出诺丽的特殊香气,又掩盖了诺丽的臭味,依据果冻行业标准对诺丽果冻进行评价,本发明制备的诺丽果冻,酸甜适中,口感润滑,细腻,色泽鲜亮,有弹性,具有清热泻火、护肝解酒的功效,是一款符合大众口感的凝胶果冻。
2、本发明在诺丽和其他药材的融合下除了能够协同发挥其功效之外,诺丽果浆中含有一定量的天然胶质可促进果冻凝胶成型,成型度较佳,且还能作为保水剂,在适当的配比下,使得硬度适中、咀嚼感较好、泌水率低、保水性好。
3、本发明根据本果冻中所用每种药材原料特点和功效物质成分的特性,采用不同的提取方式和制备方法,在高效完全的制备果冻液的同时最大效率的提取功效成分。
4、本发明特别加了海藻糖和高麦芽糖作为保水剂,以增强和稳定凝胶果冻的保水性,优于传统的果冻仅采用琼脂、果胶等增稠剂,考虑果冻的弹性、咀嚼性,而忽视了保水性。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明实施例所用的实验方法如无特殊说明,均为常规方法。
本发明实施例所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
【诺丽】茜草科海滨木巴戟Morinda citrifolia L.的果实,性为酸、甘,平,归肾、肝、脾经,具有滋补肝肾,强筋健骨,益气养阴的功效。用于肝肾不足,腰膝酸软,筋骨痿弱;气阴亏虚,疲倦口渴。
【豆薯】豆科豆薯Pachyrhizus erosus(Linn.)Urb.块根。豆薯味甘,性凉,无毒。归胃、肝经。具有生津止渴,解酒毒,降血压的功效。
【桑葚】桑科植物桑Morus alba L.的干燥果穗,味甘、酸,性寒。归心、肝、肾经。具有补血滋阴,生津润燥的功效。
【陈皮】芸香科植物橘Citrus reticulata Blanco及其栽培变种的干燥成熟果皮。苦、辛,温。归肺、脾经。具有理气健脾,燥湿化痰。用于胸脘胀满,食少吐泻,咳嗽痰多。
【葛花】豆科植物葛Pueraria lobata(Willd.)Ohwi的干燥花。味甘、性平,无毒,归脾、胃经。具有解酒醒脾的功效。
【枳椇子】鼠李科植物枳椇Hovenia acerba Lindl.的带有肉质果柄的果实或种子。甘酸,平。归心、脾、肺经。治酒醉,烦热,口渴,呕吐,二便不利。
【高良姜】姜科植物高良姜Alpinia officinarum Hance的干燥根茎。辛,热。归脾、胃经。具有温胃散寒,消食止痛的功效。用于脘腹冷痛,胃寒呕吐,嗳气吞酸。
【鳄嘴花】爵床科植物鳄嘴花Clinacanthus nutans(Burm.f.)Lindau的茎叶,又称忧遁草,。味甘、辛、微苦、性平,无毒,归肝、肾经。具有清热解毒、散瘀消肿、消炎解酒、防癌抗癌等作用。
实施例1
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆30g,豆薯7.5份,桑葚3g,陈皮2g,葛花1g,枳椇子1g,鳄嘴花0.5g,高良姜0.25g。
实施例2
一种含有诺丽的果冻:包括以下重量原料:诺丽果90g,豆薯40g,桑葚20g,陈皮15g,葛花10g,枳椇子10g,鳄嘴花5g,高良姜2g。
实施例3
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆60g,豆薯15g,桑葚8g,陈皮5g,葛花2g,枳椇子1g,鳄嘴花1g,高良姜0.5g。
上述实施例1~3采用以下制备方法:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为10000rpm下离心2min,取上层液体,即为诺丽果浆,再加入水混合,诺丽果浆与水的体积比为1:6,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于0.3L水中,浸泡20min后煮沸,保持5min,再于85℃煮30min,过滤,补水至0.3L,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于0.3L水中,浸泡30min,于70℃、超声频率40KHz、超声功率900W下超声20min,过滤,补水至0.3L,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到85℃,加入琼脂3g,魔芋粉0.6g,海藻糖3g,高麦芽糖3g,白砂糖21g,盐0.1g混匀,搅拌浸泡10min,使胶体吸水溶解,过滤,分别得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、多层凝胶果冻的分层制备:放入中间有可拆卸的竖隔板的盒子中,趁热灌装,左侧逐层倒入桑葚、诺丽、陈皮、豆薯果冻液,右侧逐层倒入葛花、高良姜、枳椇子、鳄嘴花果冻液,待每层果冻液表层开始凝固,内部未凝固时,倒入下一层果冻液,待所有果冻液未凝固前,拆掉中间的竖隔板,分左右两侧,合计8层,冷却至室温,获得8层分层果冻,将所制备获得的8层果冻进行横向切割成7cm长,宽2cm的长方形8层果冻,然后密封,在88℃下杀菌10min,冷却后即制得一种含有诺丽的多层凝胶果冻。
实施例4
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆30g,豆薯7.5份,桑葚3g,陈皮2g,葛花1g,枳椇子1g,鳄嘴花0.5g,高良姜0.25g;
采用以下制备方法:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为8000rpm下离心1min,取上层液体,即为诺丽果浆,再加入水混合,诺丽果浆与水的体积比为1:3,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于0.3L水中,浸泡10min后煮沸,保持3min,再于80℃煮20min,过滤,补水至0.3L,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁,
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于0.3L水中,浸泡20min,于60℃、超声频率30KHz、超声功率800W下超声10min,过滤,补水至0.3L,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到80℃,加入琼脂2g,魔芋粉0.3g,海藻糖2g,高麦芽糖2g,白砂糖15g,盐0.1g混匀,搅拌浸泡10min,使胶体吸水溶解,过滤,分别得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、多层果冻的分层制备:放入中间有可拆卸的竖隔板的盒子中,趁热灌装,左侧逐层倒入桑葚、诺丽、陈皮、豆薯果冻液,右侧逐层倒入葛花、高良姜、枳椇子、鳄嘴花果冻液,待每层果冻液表层开始凝固,内部未凝固时,倒入下一层果冻液,待所有果冻液未凝固前,拆掉中间的竖隔板,分左右两侧,合计8层,冷却至室温,获得8层分层果冻,将所制备获得的8层果冻进行横向切割成6cm长,宽2cm的长方形8层果冻,然后密封,在85℃下杀菌10min,冷却后即制得一种含有诺丽的多层凝胶果冻。
实施例5
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆90g,豆薯40g,桑葚20g,陈皮15g,葛花10g,枳椇子10g,鳄嘴花5g,高良姜2g;
采用以下制备方法:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过30目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为12000rpm下离心3min,取上层液体,即为诺丽果浆,再加入水混合,诺丽果浆与水的体积比为1:10,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于0.3L水中,浸泡30min后煮沸,保持6min,再于90℃煮40min,过滤,补水至0.3L,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于0.3L水中,浸泡40min,于80℃、超声频率50KHz、超声功率1000W下超声30min,过滤,补水至0.3L,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到90℃,加入琼脂4g,魔芋粉0.9g,海藻糖4g,高麦芽糖4g,白砂糖30g,盐0.3g混匀,搅拌浸泡20min,使胶体吸水溶解,过滤,得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、多层果冻的分层制备:放入中间有可拆卸的竖隔板的盒子中,趁热灌装,左侧逐层倒入桑葚、诺丽、陈皮、豆薯果冻液,右侧逐层倒入葛花、高良姜、枳椇子、鳄嘴花果冻液,待每层果冻液表层开始凝固,内部未凝固时,倒入下一层果冻液,待所有果冻液未凝固前,拆掉中间的竖隔板,分左右两侧,合计8层,冷却至室温,获得8层分层果冻,将所制备获得的8层果冻进行横向切割成8cm长,宽2cm的长方形8层果冻,然后密封,在90℃下杀菌10min,冷却后即制得一种含有诺丽的多层凝胶果冻。
实施例6
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆60g,豆薯15g,桑葚8g,陈皮5g,葛花2g,枳椇子1g,鳄嘴花1g,高良姜0.5g;
采用以下制备方法:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为10000rpm下离心2min,取上层液体,即为诺丽果浆,再加入水混合,诺丽果浆与水的体积比为1:6,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于0.3L水中,浸泡20min后煮沸,保持5min,再于85℃煮30min,过滤,补水,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于0.3L水中,浸泡30min,于80℃、超声频率40KHz、超声功率900W下超声20min,过滤,补水,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到90℃,加入琼脂2.7g,魔芋粉0.9g,海藻糖3g,高麦芽糖3g,白砂糖27g,盐0.1g混匀,搅拌浸泡20min,使胶体吸水溶解,过滤,得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、混合凝胶果冻的制备:将S5获得的诺丽果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液趁热混合到一起,放入果冻杯中,定型,密封,在90℃下杀菌10min,冷却后即制得一种含有诺丽的混合凝胶果冻。
实施例7
一种含有诺丽的果冻:包括以下重量原料:诺丽果浆30g,豆薯7.5份,桑葚3g,陈皮2g,葛花1g,枳椇子1g,鳄嘴花0.5g,高良姜0.25g;
采用以下制备方法:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯冲洗干净,撕去外皮,切成小块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果放入破壁机中破击打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为10000rpm下离心2min,取上层液体,即为诺丽果浆,再加入水混合,诺丽果浆与水的体积比为1:6,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于0.3L水中,浸泡20min后煮沸,保持5min,再于85℃煮30min,过滤,补水,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于0.3L水中,浸泡30min,于80℃、超声频率40KHz、超声功率900W下超声20min,过滤,补水,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到90℃,加入琼脂2.7g,魔芋粉0.9g,海藻糖3g,高麦芽糖3g,白砂糖27g,盐0.1g混匀,搅拌浸泡20min,使胶体吸水溶解,过滤,得到诺丽果浆果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、混合凝胶果冻的制备:将S5获得的诺丽果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液趁热混合到一起,放入果冻杯中,定型,密封,在90℃下杀菌10min,冷却后即制得一种含有诺丽的混合凝胶果冻。
对比例1
本对比例与实施例3的区别在于,一种含有诺丽的果冻:包括以下重量原料:诺丽果浆20g,豆薯45g,桑葚25g,陈皮21g,葛花10g,枳椇子15g,鳄嘴花5g,高良姜5g。
对比例2
本对比例与实施例3的区别在于,果冻原料中不含有诺丽果浆。
对比例3
本对比例与实施例3的区别在于,果冻原料中的诺丽过量,具体为诺丽果浆120g,豆薯15g,桑葚8g,陈皮5g,葛花2g,枳椇子1g,鳄嘴花1g,高良姜0.5g。
对比例4
本对比例与实施例3的区别在于,果冻原料中的桑椹过量,具体为诺丽果浆60g,豆薯15g,桑葚30g,陈皮5g,葛花2g,枳椇子1g,鳄嘴花1g,高良姜0.5g。
对比例5
本对比例与实施例6的区别在于,果冻原料中不含有诺丽果浆。
对比例6
本对比例与实施例6的区别在于,果冻原料中诺丽果浆过量,具体为诺丽果浆120g,豆薯15g,桑葚8g,陈皮5g,葛花2g,枳椇子1g,鳄嘴花1g,高良姜0.5g。
一、感官评价
1、感官要求:根据果冻行业标准(标准号:GB/T 19883-2018)进行凝胶果冻的评价。将内容物倒入白色瓷盘内,在明亮的自然光处肉眼观察色泽及异物,鉴别气味,品尝滋味。
2、感官评分标准
3、感官评分结果
由上述感官评价结果可知,本发明经各个药材制成果冻液制成多层凝胶果冻,色泽鲜亮,呈均匀的颜色,半透明,具有淡淡的相应药材味道,协调,具有诺丽特殊的味道,口感润滑,细腻,有弹性,酸甜适中,质地均匀,有弹性,表面光滑,无裂纹和气泡;制成混合凝胶果冻色泽鲜亮,呈均匀一致的颜色,半透明,具有融合的药材香气和特殊的诺丽味道,协调,无异味,口感润滑,细腻,有弹性,甜味适中,质地均匀,有弹性,表面光滑,无裂纹和气泡;与对比例1比较,各药材之间的比例协同发挥其作用,含有诺丽等药材的功效的同时,各药材和制果冻的方式掩盖诺丽的臭味,达到无异味,口感润滑,细腻,有弹性,甜味适中;与对比例2、5比较,多层凝胶果冻或混合凝胶果冻中含有诺丽并且在适当配比下能够充分发挥诺丽本身的功效,与对比例3、6比较,多层凝胶果冻或混合凝胶果冻中诺丽果浆含量过量,会导致酸臭味难以掩盖,掩盖其他药材香气;与对比例4比较,果冻原料中桑椹过量会使得桑葚味较重,掩盖诺丽特殊的味道的同时,还会突出诺丽的酸苦味道。
二、凝胶特性评价
将上述实施例1~7和对比例1~6制得的果冻样品进行凝胶特性评价分析,分析标准如下表:
凝胶特性评价表:
由上述结果,本发明经各药材药汁分别制得果冻液制成分层凝胶果冻或者混合凝胶果冻,使得凝胶成型较佳,抗压能力较强,有弹性,有嚼劲,硬度适中,咀嚼感较佳;与对比例1比较,说明果冻各个药材在特定的配方下能够达到协同发挥其作用;与对比例2、5比较,制成分层凝胶果冻和混合凝胶果冻,缺少诺丽果浆,对果冻的凝胶特性产生一定的影响,使成型度欠佳,其在于诺丽中还含有一定量的胶质可促进果冻凝胶成型;与对比例3、6比较,诺丽果浆过量,会导致凝胶过硬,易碎。
三、保水性评价
将上述实施例1~7和对比例1~6制得的果冻样品进行保水性评价分析,以果冻泌水率作为评价指标,测定方法如下:
在25℃恒温条件下,贮藏7d,用滤纸吸干果冻表面渗出的液体,称量记录其除去渗出液前后的质量,计算泌水率,计算公式为:
泌水率(%)=(m1-m2)/m1×100
式中:m1—果冻凝胶总重;
m2—果冻凝胶除去渗出液体后的质量。
果冻泌水率评价分析
由上述表格结果可知,本发明实施例组制得的果冻泌水率较低,说明保水性好,与对比例组比较,泌水率越高,保水性越差,其中对比例6中诺丽果浆过量,酸度较大,则导致果冻的泌水率较高。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种含有诺丽的果冻,其特征在于:包括以下重量份原料:诺丽果浆30~90份,豆薯7.5~40份,桑葚3~20份,陈皮2~15份,葛花1~10份,枳椇子1~10份,鳄嘴花0.5~5份,高良姜0.25~2份。
2.如权利要求1所述的一种含有诺丽的果冻,其特征在于:包括以下重量份原料:诺丽果浆60份,豆薯15份,桑葚8份,陈皮5份,葛花2份,枳椇子1份,鳄嘴花1份,高良姜0.5份。
3.如权利要求1所述的一种含有诺丽的果冻的制备方法,其特征在于:包括以下步骤:
S1、原料预处理:将桑椹、陈皮、葛花、枳椇子、高良姜、鳄嘴花挑选、去杂,分别粉碎,过20~40目筛,获得桑椹粉、陈皮粉、葛花粉、枳椇子粉、高良姜粉、鳄嘴花粉,将豆薯洗净、去皮、切块,得到豆薯块,备用;
S2、制备诺丽果汁:取诺丽鲜果破壁打浆,获得诺丽果肉、果汁和种子混合液,使用高速冷冻离心机,在转速为8000~12000rpm下离心1~3min,取上层液体,即为诺丽果浆,再加水混合,制得诺丽果汁;
S3、制备各药材药汁:将S1获得的桑葚粉、陈皮粉、枳椇子粉、高良姜粉、豆薯块分别浸泡于水中,浸泡10~30min后煮沸,保持3~6min,再于80~90℃煮20~40min,过滤,获得桑葚药汁、陈皮药汁、枳椇子药汁、高良姜药汁、豆薯药汁;
S4、制备各药材药汁:将S1获得的葛花粉和鳄嘴花粉分别浸泡于水中,浸泡20~40min,于60~80℃、超声频率30~50KHz、超声功率800~1000W下超声10~30min,过滤,获得葛花药汁、鳄嘴花药汁;
S5、将S2诺丽果汁和S3、S4得到的7种药汁,分别加热到80~90℃,加入琼脂、魔芋粉、海藻糖、高麦芽糖、白砂糖、盐混匀,搅拌浸泡10~20min,使胶体吸水溶解,过滤,分别得到诺丽果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液;
S6、多层凝胶果冻的分层制备:将S5获得的各果冻液放入中间有可拆卸的竖隔板的盒子中,灌装,左侧逐层倒入桑葚、诺丽、陈皮、豆薯果冻液,右侧逐层倒入葛花、高良姜、枳椇子、鳄嘴花果冻液,待每层果冻液表层开始凝固,内部未凝固时,倒入下一层果冻液,所有果冻液未凝固前,拆掉中间的竖隔板,分左右两侧,合计8层,冷却至室温,获得8层分层凝胶果冻;
S7、混合凝胶果冻的制备:将S5获得的诺丽果冻液、桑葚果冻液、陈皮果冻液、枳椇子果冻液、高良姜果冻液、豆薯果冻液、葛花果冻液和鳄嘴花果冻液趁热混合到一起,放入容器,冷却定型,获得混合凝胶果冻。
4.如权利要求3所述的一种含有诺丽的果冻的制备方法,其特征在于:所述S2中诺丽果浆与水的体积比为1:3~10。
5.如权利要求3所述的一种含有诺丽的果冻的制备方法,其特征在于:所述S3中桑葚粉与水的质量体积比g/L为3~20:0.3,陈皮粉与水的质量体积比g/L为2~15:0.3,枳椇子粉与水的质量体积比g/L为1~10:0.3,高良姜粉与水的质量体积比g/L为0.25~2:0.3,豆薯块与水的质量体积比g/L为7.5~40:0.3。
6.如权利要求3所述的一种含有诺丽的果冻的制备方法,其特征在于:所述S4中葛花粉与水的质量体积比g/L为1~10:0.3,鳄嘴花粉与水的质量体积比g/L为0.5~5:0.3。
7.如权利要求3所述的一种含有诺丽的果冻的制备方法,其特征在于:所述S5中将S2诺丽果汁和S3、S4得到的7种药汁,分别加入琼脂2~6份,魔芋粉0.3~1.2份,海藻糖2~6份,高麦芽糖2~6份,白砂糖15~50份,盐0.05~0.3份混匀,制成8种药材果冻液。
8.如权利要求7所述的一种含有诺丽的果冻的制备方法,其特征在于:所述S5中将S2诺丽果浆和S3、S4得到的7种药汁,分别加入琼脂2.7份,魔芋粉0.9份,海藻糖3份,高麦芽糖3份,白砂糖27份,盐0.1份混匀,制成8种药材果冻液。
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