CN114365829A - 一种竹笋果冻及其制作方法 - Google Patents
一种竹笋果冻及其制作方法 Download PDFInfo
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Abstract
本发明属于食品加工技术领域,公开了一种竹笋果冻及其制作方法,具体包括清洗榨汁、除味、均质、溶胶及煮胶、调味、混合拌匀、灭菌冷藏一系列操作,本发明能够解决竹笋贮藏与销售的问题,为种植业带来经济效益,也扩宽了蔬农的收入来源,同时有助于形成竹笋的产业链。本发明使用的赤藓糖醇可以作为糖尿病患者的调味剂,入口微凉的口感,使果冻具有清爽的滋味,成品富有弹性与爽口感,外观晶莹剔透,味道清爽而不甜腻。我们选择使用体积小,质量轻,过滤面积大且过滤精度高的分子膜过滤器除去果冻中的单宁和草酸,并在灭菌冷藏时使用极速冷却的降温手段增强果冻的口感,魔芋胶、琼胶、吉利丁片配制成的复合胶整体性好,更有弹性和脆性。
Description
技术领域
本发明涉及食品加工技术领域,更具体地说,涉及一种竹笋果冻及其制作方法。
背景技术
竹笋又称绿卿,目前主要生长在中国台湾、广西、广东、福建、海南等地方。竹笋外表呈黄绿色,内部呈嫩白色。竹笋中含有丰富的蛋白质,脂肪,氨基酸,糖类,胡萝卜素,维生素C,维生素B族及钙、镁、铁、磷等微量元素,具有开胃健脾,润肠通便,排毒养颜等功效。竹笋中含有人体所必须的赖氨酸、色氨酸、苏氨酸等,可有效促进蛋白质合成,确保蛋白酶活性,增强机体抵抗力。竹笋还是典型的低热量食物,因其富含的膳食纤维和低脂肪特性,特别适合减肥的人群食用。不仅可以促进胃肠蠕动,还能减少机体对脂肪的吸收和积蓄,增加饱腹感。
竹笋具有巨大的应用价值,竹笋是含有多种营养物质、是用来研制各种食品的理想材料。竹笋汁可以用来食用,也可以进一步加工成果汁饮料、菜肴等或者加入水果蔬菜沙拉、冰淇淋、糕点等产品中增加风味。尤其是竹笋纤维在控制代谢性疾病方面显现出了治疗潜力,已被推荐为一种新型功能性食品成分,被认为是一种健康有益的蔬菜。
但是由于竹笋采摘后随着储存时间的增加,其中单宁和草酸也会成倍增长从而影响口感,所以不利于长时间贮存,且竹笋利用单一。
发明内容
本发明的目的是提供一种竹笋果冻及其制作方法,能够解决竹笋贮藏与销售问题,为种植业带来经济效益,也提高了蔬农的经济收入,同时有助于形成竹笋的产业链。
本发明的技术方案是:一种竹笋果冻的制作方法,该方法具体如下:
(1)清洗榨汁:先将竹笋去皮切丁,再置于盐水中变软后捞出,选用清水浸泡,再进行榨汁,最后过滤得到笋汁;
(2)除味:利用分子膜过滤器将笋汁中的单宁和草酸进行去除,减少苦涩的口感;使用分子膜过滤器时先打开预先灭菌的过滤器支架,用钳子将无菌过滤器的底座部分安装在过滤烧瓶上,再用镊子将分子透析膜置于无菌过滤器,用钳子将过滤器漏斗置于底座上,将样品倒入漏斗打开真空泵,使笋汁通过分子透析膜;
(3)均质:在步骤(2)笋汁中加入赤藓糖醇和柠檬酸后进行均质;
(4)溶胶及煮胶:使琼胶、魔芋胶和吉利丁片分别置于水中软化后捞出于温水中溶解;
(5)调味:将五指毛桃在冷水中浸泡后捞出,加水炖煮过滤出残渣,用其溶液作为调味剂;
(6)混合拌匀:将步骤(3)均质好的笋汁和步骤(4)溶解好的胶溶液混合,再加入质量分数3-5%步骤(5)过滤好的五指毛桃炖煮液,混合搅拌至充分相溶;
(7)灭菌冷藏:将步骤(6)混合均匀的溶液进行灌装,灭菌,极速冷却,即得到成品。
进一步地,所述步骤(1)竹笋的长度为25-30cm,重量为300-330g,水分充足、无霉变、无病虫害;盐与水的质量比为1-5:1000;以g/mL计,竹笋与盐水的质量体积比为1:3;竹笋丁置于盐水中煮制20-30min。
进一步地,所述步骤(2)中,所述的除味过程为一次过滤或二次过滤,采用一次过滤时,所述的分子透析膜截留分子量优选为MW900;采用二次过滤时,第一次过滤采用的分子透析膜截留分子量为MW2000-2500,第二次过滤采用的分子透析膜截留分子量为MW900。
进一步地,所述步骤(3)中,笋汁的添加量为总重量的30-35%,赤藓糖醇的添加量为总重量的1-5%,柠檬酸的添加量为总重量的0.1-0.2%。
进一步地,所述步骤(4)中,琼胶置于30-40℃的水中软化,捞出沥干水分,置于85-95℃的水中溶解;魔芋胶置于30-40℃的水中软化,捞出沥干水分,置于70-80℃的水中溶解;吉利丁片置于15-25℃的水中软化,捞出沥干水分,置于35-45℃的水中溶解。
进一步地,所述步骤(4)中,琼胶,魔芋胶与吉利丁片的质量比1:1:2,琼胶的添加量为总重量的2-3%,魔芋胶的添加量为总重量的2-3%,吉利丁片的添加量为4-6%。
进一步地,所述步骤(5)中,五指毛桃用量为3-5g,加水500g,炖煮时间40-50min。
进一步地,所述步骤(6)中,搅拌温度为80-90℃,搅拌时间为3-5min。
进一步地,所述步骤(7)中,灭菌时置于恒温水浴锅的温度为80-90℃,灭菌时间为20-40min;冷却温度为0-8℃,冰箱冷藏时间为2-4h。
本发明优选方案是选取竹笋汁的添加量为32%,琼胶魔芋胶和吉利丁片的配比1:1:2,魔芋胶的添加量为3%,琼胶的添加量为3%,吉利丁片的添加量为6%,选取柠檬酸的添加量为0.12%,赤藓糖醇的添加量为1.5%,五指毛桃炖煮液5%,余量为水。
一种竹笋果冻,按照步骤(1)-(7)所述方法制备。
本发明与现有技术相比的有益效果是:
1.本发明提供的一种竹笋果冻的制作方法,能够解决竹笋贮藏与销售问题,为种植业带来经济效益,也扩宽了蔬农的收入渠道,同时有助于形成竹笋的产业链。
2.本发明提供的一种竹笋果冻的制作方法,使用的赤藓糖醇可以作为糖尿病患者的调味剂,入口微凉的口感,使果冻具有清爽的滋味,成品富有弹性与爽口感,外观晶莹剔透,味道清爽而不甜腻。
3.在技术方面,我们选择使用体积小,质量轻,过滤面积大且过滤精度高的分子膜过滤器除去果冻中的单宁和草酸。并在灭菌冷藏时使用极速冷却的降温手段增强果冻的口感。
4.在工艺上单一胶与竹笋汁结合的稳定性弱,魔芋胶、琼胶、吉利丁片配制成的复合胶则整体性好,更有弹性和脆性。
具体实施方式
下面通过具体实施例详述本发明,但不限制本发明的保护范围。如无特殊说明,本发明所采用的实验方法均为常规方法,所用实验器材、材料、试剂等均可从商业途径获得。
实施例1
(1)清洗榨汁:挑选饱满且外表光滑,外表颜色呈嫩黄色,内部笋肉呈嫩白色的单个竹笋长度为25cm±10%,重量300g±10%,剥开竹笋外部笋皮后切丁,置于煮沸的质量分数为0.3%的盐水中煮10min,捞起放清水里浸泡20min,榨汁,用纱布过滤,得竹笋汁。
(2)除味:利用分子膜将笋汁中的单宁和草酸除去,减少苦涩的口感;分子透析膜截留分子量MW2000和MW900;采取分子膜二次过滤。
(3)均质:将竹笋汁加入赤藓糖醇和柠檬酸并进行均质,赤藓糖醇的添加量为1%,柠檬酸的添加量为0.1%。
(4)溶胶及煮胶:将添加量为2%的琼胶置于30℃的水中软化,捞出沥干水分,置于85℃温水中溶解;将添加量为2%的魔芋胶置于30℃的水中软化,捞出沥干水分,置于70℃温水中溶解;将添加量为4%的吉利丁片置于20℃的水中软化,捞出沥干水分,置于40℃温水中溶解。
(5)调味:将5g五指毛桃在冷水中浸泡15min后捞出,加入500g水,炖煮50min 再过滤出残渣,用其溶液作为调味剂;
(6)混合拌匀:将均质好的笋汁和溶解好的胶溶液混合,加入3%过滤好的五指毛桃炖煮液混合搅拌,继续在80℃的温度下搅拌3min,使三者混合充分。
(7)灭菌冷藏:混合完毕的溶液进行灌装,然后放置在80℃的恒温水浴锅中灭菌30min,极速冷却至0~8℃后置于冰箱冷藏即可。
实施例2
(1)清洗榨汁:挑选饱满且外表光滑,外表颜色呈嫩黄色,内部笋肉呈嫩白色的单个竹笋长度为25cm±10%,重量300g±10%,剥开竹笋外部笋皮后切丁,置于煮沸的质量分数为0.3%的盐水中煮15min,捞起放清水里浸泡30min,榨汁,用纱布过滤,得竹笋汁。
(2)除味:利用分子膜将笋汁中的单宁和草酸除去,减少苦涩的口感;分子透析膜截留分子量MW900;采取一次膜过滤法。
(3)均质:将竹笋汁加入赤藓糖醇和柠檬酸并进行均质,赤藓糖醇的添加量为1%,柠檬酸的添加量为0.1%。
(4)溶胶及煮胶:将添加量为3%的琼胶置于30℃的水中软化,捞出沥干水分,置于85℃温水中溶解;将添加量为3%的魔芋胶置于30℃的水中软化,捞出沥干水分,置于70℃温水中溶解;将添加量为6%的吉利丁片置于20℃的水中软化,捞出沥干水分,置于40℃温水中溶解。
(5)调味:将5g五指毛桃浸泡在冷水中15min后捞出,加入500g水,炖煮50min 再过滤出残渣,用其溶液作为调味剂;
(6)混合拌匀:将均质好的笋汁和溶解好的胶溶液混合,加入5%过滤好的五指毛桃炖煮液混合搅拌,继续在80℃的温度下搅拌3min,使三者混合充分。
(7)灭菌冷藏:混合完毕的溶液进行灌装,然后放置在80℃的恒温水浴锅中灭菌30min,极速冷却至0~8℃后置于冰箱冷藏即可。
实施例3
共20人,年龄19~24岁,性别随机抽测;请他们在品尝过后给予打分,0~1分为不接受;1~2分为一般;2~3分为较好;3~4分为很好;4~5分为非常好;
结果对比如下表:
评价指标 | 弹性 | 透明度 | 保水率 | 气味 | 咀嚼性 |
实施例1 | 4.3±0.12 | 4.3±0.12 | 4.4±0.16 | 5.0±0.10 | 4.4±0.15 |
实施例2 | 4.4±0.14 | 4.2±0.15 | 4.4±0.13 | 5.0±0.11 | 4.6±0.18 |
有1人不能接受,4人觉得一般,5人觉得较好,6人感觉很好,4人感觉非常好。
综上调查结果显示我们的本产品符合大众口味。
以上所述实施方式仅为本发明的优选实施例,而并非本发明可行实施的全部实施例。对于本领域一般技术人员而言,在不背离本发明原理和精神的前提下对其所作出的任何显而易见的改动,都应当被认为包含在本发明的权利要求保护范围之内。
Claims (10)
1.一种竹笋果冻的制作方法,其特征是,包括以下步骤:
(1)清洗榨汁:先将竹笋去皮切丁,再置于盐水中变软后捞出,选用清水浸泡,再进行榨汁,最后过滤得到笋汁;
(2)除味:利用分子膜过滤器将笋汁中的单宁和草酸进行去除,减少苦涩的口感;使用分子膜过滤器时先打开预先灭菌的过滤器支架,用钳子将无菌过滤器的底座部分安装在过滤烧瓶上,再用镊子将分子透析膜置于无菌过滤器,用钳子将过滤器漏斗置于底座上,将样品倒入漏斗打开真空泵,使笋汁通过分子透析膜;
(3)均质:在步骤(2)笋汁中加入赤藓糖醇和柠檬酸后进行均质;
(4)溶胶及煮胶:使琼胶、魔芋胶和吉利丁片分别置于水中软化后捞出于温水中溶解;
(5)调味:将五指毛桃在冷水中浸泡后捞出,加水炖煮再过滤出残渣,用其溶液作为调味剂;
(6)混合拌匀:将步骤(3)均质好的笋汁和步骤(4)溶解好的胶溶液混合,再加入质量分数3-5%步骤(5)过滤好的五指毛桃炖煮液混合搅拌至充分相溶;
(7)灭菌冷藏:将步骤(6)混合均匀的溶液进行灌装,灭菌,极速冷却,即得到成品。
2.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(1)竹笋的长度为25-30cm,重量为300-330g,水分充足、无霉变、无病虫害;盐与水的质量比为1-5:1000;以g/mL计,竹笋与盐水的质量体积比为1:3;竹笋丁置于盐水中煮制20-30min。
3.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(2)中,所述的除味过程为一次过滤或二次过滤,采用一次过滤时,所述的分子透析膜截留分子量优选为MW900;采用二次过滤时,第一次过滤采用的分子透析膜截留分子量为MW2000-2500,第二次过滤采用的分子透析膜截留分子量为MW900。
4.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(3)中,笋汁的添加量为总重量的30-35%,赤藓糖醇的添加量为总重量的1-5%,柠檬酸的添加量为总重量的0.1-0.2%。
5.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(4)中,琼胶置于30-40℃的水中软化,捞出沥干水分,置于85-95℃的水中溶解;魔芋胶置于30-40℃的水中软化,捞出沥干水分,置于70-80℃的水中溶解;吉利丁片置于15-25℃的水中软化,捞出沥干水分,置于35-45℃的水中溶解。
6.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(4)中,琼胶,魔芋胶与吉利丁片的质量比1:1:2,琼胶的添加量为总重量的2-3%,魔芋胶的添加量为总重量的2-3%,吉利丁片的添加量为4-6%。
7.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(5)中,五指毛桃用量为3-5g,加水500g,炖煮时间40-50min。
8.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(6)中,搅拌温度为80-90℃,搅拌时间为3-5min。
9.如权利要求1所述的一种竹笋果冻的制作方法,其特征是,所述步骤(7)中,灭菌时置于恒温水浴锅的温度为80-90℃,灭菌时间为20-40min;冷却温度为0-8℃,冰箱冷藏时间为2-4h。
10.一种竹笋果冻,其特征是,按照步骤(1)-(7)所述方法制备。
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