CN114747745A - 一种菊花果冻的制备方法 - Google Patents

一种菊花果冻的制备方法 Download PDF

Info

Publication number
CN114747745A
CN114747745A CN202111522027.3A CN202111522027A CN114747745A CN 114747745 A CN114747745 A CN 114747745A CN 202111522027 A CN202111522027 A CN 202111522027A CN 114747745 A CN114747745 A CN 114747745A
Authority
CN
China
Prior art keywords
chrysanthemum
jelly
stirring
raw materials
petals
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202111522027.3A
Other languages
English (en)
Inventor
刘崇樑
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangdong Fresh Juice Biology Technology Co ltd
Original Assignee
Guangdong Fresh Juice Biology Technology Co ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Guangdong Fresh Juice Biology Technology Co ltd filed Critical Guangdong Fresh Juice Biology Technology Co ltd
Priority to CN202111522027.3A priority Critical patent/CN114747745A/zh
Publication of CN114747745A publication Critical patent/CN114747745A/zh
Pending legal-status Critical Current

Links

Images

Classifications

    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明公开了一种菊花果冻的制备方法，包括准备原材料、分批加入各项原材料搅拌、罐装封口杀菌、冷却成型。本发明果冻中加入外观鲜艳诱人的金丝皇菊花瓣，再用复配胶体使花瓣自然伸展、均匀悬浮，采用冷调配工艺，用常温水通过剪切、乳化、搅拌等工艺使胶体分散均匀而不需要加热煮胶，使杭白菊和甘草片的精华物质彻底被提取至溶液中，在果冻中加入菊花萃取液，取代了人工香精，增加菊花风味，菊花果冻外观呈淡黄色透明凝胶冻状，内含悬浮均匀的条状鲜黄色菊花花瓣，具有清新自然的菊花香气及风味，果冻口感Q弹、香甜适宜、花瓣形态良好，在新式茶饮中作为小料添加可增加饮品的“价值感”、具有高附加值。

Description

一种菊花果冻的制备方法
技术领域
本发明涉及菊花果冻技术领域，具体为一种菊花果冻的制备方法。
背景技术
菊花是是中国十大名花之一，根据经典的记载，中国栽培菊花历史已有3000多年，理化分析表明，菊花中含有挥发油、菊甙、腺嘌呤、氨基酸、胆碱、水苏碱、小蘖碱、黄酮类、菊色素、维生素，微量元素等物质，可抗病原体，增强毛细血管抵抗力；其中的类黄酮物质已经被证明对自由基有很强的清除作用，而且在抗氧化，防衰老等方面卓有成效，从营养学角度分析，植物的精华在于花果，菊花花瓣中含有17种氨基酸，其中谷氨酸、天冬氨酸、脯氨酸等含量较高，此外，还富含维生素及铁、锌、铜、硒等微量元素，因而具有一般蔬果无法比拟的作用，现今，关于菊花果冻的研制开发并不是很多，其商业开发有很大潜力。
目前已经公开的菊花果冻，配方中要么是以提取的菊花汁为原料制备，而不加入菊花花瓣，外观上无法体现“价值感”，要么是加入包含花蕊在内的整朵菊花，影响食用口感；工艺上多以高温熬煮进行调配，不但生产能耗较大，而且不方便灌装，为此，我们提出了一种菊花果冻的制备方法。
发明内容
本发明要解决的技术问题是克服现有的缺陷，提供一种菊花果冻的制备方法，选用杭白菊搭配甘草片进行萃取，使菊花的呈味物质充分提取至萃取液中，在果冻中加入菊花萃取液，无需添加香精，便能使果冻具备清新自然的菊花香气及风味，选用外观呈鲜黄色细长条状的金丝皇菊干花瓣，加入透明的果冻中，色泽形态诱人，在新式茶饮中加入菊花果冻能增加出杯饮品的价值感，采用复合胶体，能使花瓣无需蜜饯即可在果冻中均匀悬浮、形成果冻的Q弹口感，采用剪切、乳化和搅拌等方法，实现常温调配、常温灌装、包装后杀菌的工厂化量产，可以有效解决背景技术中的问题。
为实现上述目的，本发明提供如下技术方案：一种菊花果冻的制备方法，包括准备原材料、分批加入各项原材料搅拌、罐装封口杀菌、冷却成型，该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣2-4%，菊花萃取液20-30%，魔芋粉0.1-0.3%，卡拉胶0.2-0.3%，结冷胶0.05-0.1%，刺槐豆胶0.05-0.1%，白砂糖10-20%，乳酸钙0.1-0.2%，氯化钾0.1%，葡萄糖酸-δ-内酯0.05-0.2%，山梨酸钾0.04-0.05%，异抗坏血酸钠0.1-0.2%，余量为水；
该菊花果冻的制备方法包括以下步骤：
步骤一，准备原材料：事先准备好一定量的金丝皇菊干花、菊花萃取液、魔芋粉、卡拉胶、结冷胶、刺槐豆胶、白砂糖、乳酸钙、氯化钾、葡萄糖酸-δ-内酯、山梨酸钾、异抗坏血酸钠；
步骤二，分批加入各项原材料搅拌：在乳化罐中，用少量80士5℃热水溶解结冷胶后，而后将胶液转移至搅拌罐，乳化罐开启剪切乳化2min后加入加入菊花干花瓣、葡萄糖酸-δ-内脂水溶液、山梨酸钾水溶液、异抗坏血酸钠，开启搅拌，搅拌5min，使花瓣均匀分散；后用1：1比例的常温水开启剪切和乳化溶解白砂糖，乳化罐开启剪切乳化2min后将糖液转移至搅拌罐，充分搅拌，搅拌5min；配方中剩下的水用常温水开启剪切和乳化溶解提前均匀混合的魔芋粉、卡拉胶和刺槐豆胶，静置20min后将胶液转移至搅拌罐，充分搅拌搅拌5min，用菊花萃取液溶解乳酸钙和氯化钙后加入搅拌罐中，充分搅拌均匀；
步骤三，罐装封口杀菌、冷却成型：用自动灌装机将调配好的果冻胶液装入PE袋并抽真空封口，装框转移至水浴杀菌槽，83℃杀菌30min，后转移至≤20℃的水浴槽中冷却成型，即可制得菊花果冻。
优选的，该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣2%，菊花萃取液20%，魔芋粉0.1%，卡拉胶0.2%，结冷胶0.05%，刺槐豆胶0.05%，白砂糖10%，乳酸钙0.1%，氯化钾0.1%，葡萄糖酸-δ-内酯0.05%，山梨酸钾0.04%，异抗坏血酸钠0.1%，余量为水。
优选的，该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣3%，菊花萃取液25%，魔芋粉0.2%，卡拉胶0.25%，结冷胶0.075%，刺槐豆胶0.075%，白砂糖15%，乳酸钙0.15%，氯化钾0.1%，葡萄糖酸-δ-内酯0.13%，山梨酸钾0.045%，异抗坏血酸钠0.15%，余量为水。
优选的，该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣4%，菊花萃取液30%，魔芋粉0.3%，卡拉胶0.3%，结冷胶0.1%，刺槐豆胶0.1%，白砂糖20%，乳酸钙0.2%，氯化钾0.1%，葡萄糖酸-δ-内酯0.2%，山梨酸钾0.05%，异抗坏血酸钠0.2%，余量为水。
优选的，所述菊花萃取液按质量百分比的原料组成为：杭白菊2-4%，甘草片1-2%，余量为水；制备方法是：浸泡加热至100℃，保温搅拌30min，冷却至45℃，用100目滤网过滤后，灌装备用。
与现有技术相比，本发明的有益效果是：
本发明果冻中加入外观鲜艳诱人的金丝皇菊花瓣，再用复配胶体使花瓣自然伸展、均匀悬浮，采用冷调配工艺，用常温水通过剪切、乳化、搅拌等工艺使胶体分散均匀而不需要加热煮胶，使杭白菊和甘草片的精华物质彻底被提取至溶液中，在果冻中加入菊花萃取液，取代了人工香精，增加菊花风味，结冷胶有良好的悬浮增稠效果，在果冻的高温杀菌阶段，也能使得菊花花瓣均匀、稳定悬浮、不上浮；魔芋粉、卡拉胶和刺槐豆胶复配使用能增强凝胶效果及凝胶稳定性；乳酸钙和氯化钾提供钙离子和钾离子，与复配胶体有螯合作用，使果冻口感更Q弹有韧性、不易碎；葡萄糖酸-δ-内酯起到调节pH的作用；山梨酸钾起到防腐的作用；异抗坏血酸钠有护色作用，使花瓣不易褪色，本发明制备的菊花果冻外观呈淡黄色透明凝胶冻状，内含悬浮均匀的条状鲜黄色菊花花瓣，具有清新自然的菊花香气及风味，果冻口感Q弹、香甜适宜、花瓣形态良好，在新式茶饮中作为小料添加可增加饮品的“价值感”、具有高附加值。
附图说明
图1为本发明一种菊花果冻的制备方法的工艺流程图；
图2为本发明一种菊花果冻的制备方法中菊花萃取液的工艺流程图。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
步骤一，准备原材料：事先按质量百分比准备好以下原料：金丝皇菊干花瓣2%，菊花萃取液20%，魔芋粉0.1%，卡拉胶0.2%，结冷胶0.05%，刺槐豆胶0.05%，白砂糖10%，乳酸钙0.1%，氯化钾0.1%，葡萄糖酸-δ-内酯0.05%，山梨酸钾0.04%，异抗坏血酸钠0.1%，余量为水；
步骤二，分批加入各项原材料搅拌：在乳化罐中，用少量80士5℃热水溶解结冷胶后，而后将胶液转移至搅拌罐，乳化罐开启剪切乳化2min后加入加入菊花干花瓣、葡萄糖酸-δ-内脂水溶液、山梨酸钾水溶液、异抗坏血酸钠，开启搅拌，搅拌5min，使花瓣均匀分散；后用1：1比例的常温水开启剪切和乳化溶解白砂糖，乳化罐开启剪切乳化2min后将糖液转移至搅拌罐，充分搅拌，搅拌5min；配方中剩下的水用常温水开启剪切和乳化溶解提前均匀混合的魔芋粉、卡拉胶和刺槐豆胶，静置20min后将胶液转移至搅拌罐，充分搅拌搅拌5min，用菊花萃取液溶解乳酸钙和氯化钙后加入搅拌罐中，充分搅拌均匀；
步骤三，罐装封口杀菌、冷却成型：用自动灌装机将调配好的果冻胶液装入PE袋并抽真空封口，装框转移至水浴杀菌槽，83℃杀菌30min，后转移至≤20℃的水浴槽中冷却成型，即可制得菊花果冻。
实施例2
准备原材料：事先按质量百分比准备好以下原料：金丝皇菊干花瓣3%，菊花萃取液25%，魔芋粉0.2%，卡拉胶0.25%，结冷胶0.075%，刺槐豆胶0.075%，白砂糖15%，乳酸钙0.15%，氯化钾0.1%，葡萄糖酸-δ-内酯0.13%，山梨酸钾0.045%，异抗坏血酸钠0.15%，余量为水；
步骤二，分批加入各项原材料搅拌：在乳化罐中，用少量80士5℃热水溶解结冷胶后，而后将胶液转移至搅拌罐，乳化罐开启剪切乳化2min后加入加入菊花干花瓣、葡萄糖酸-δ-内脂水溶液、山梨酸钾水溶液、异抗坏血酸钠，开启搅拌，搅拌5min，使花瓣均匀分散；后用1：1比例的常温水开启剪切和乳化溶解白砂糖，乳化罐开启剪切乳化2min后将糖液转移至搅拌罐，充分搅拌，搅拌5min；配方中剩下的水用常温水开启剪切和乳化溶解提前均匀混合的魔芋粉、卡拉胶和刺槐豆胶，静置20min后将胶液转移至搅拌罐，充分搅拌搅拌5min，用菊花萃取液溶解乳酸钙和氯化钙后加入搅拌罐中，充分搅拌均匀；
步骤三，罐装封口杀菌、冷却成型：用自动灌装机将调配好的果冻胶液装入PE袋并抽真空封口，装框转移至水浴杀菌槽，83℃杀菌30min，后转移至≤20℃的水浴槽中冷却成型，即可制得菊花果冻。
实施例3
准备原材料：事先按质量百分比准备好以下原料：金丝皇菊干花瓣4%，菊花萃取液30%，魔芋粉0.3%，卡拉胶0.3%，结冷胶0.1%，刺槐豆胶0.1%，白砂糖20%，乳酸钙0.2%，氯化钾0.1%，葡萄糖酸-δ-内酯0.2%，山梨酸钾0.05%，异抗坏血酸钠0.2%，余量为水；
步骤二，分批加入各项原材料搅拌：在乳化罐中，用少量80士5℃热水溶解结冷胶后，而后将胶液转移至搅拌罐，乳化罐开启剪切乳化2min后加入加入菊花干花瓣、葡萄糖酸-δ-内脂水溶液、山梨酸钾水溶液、异抗坏血酸钠，开启搅拌，搅拌5min，使花瓣均匀分散；后用1：1比例的常温水开启剪切和乳化溶解白砂糖，乳化罐开启剪切乳化2min后将糖液转移至搅拌罐，充分搅拌，搅拌5min；配方中剩下的水用常温水开启剪切和乳化溶解提前均匀混合的魔芋粉、卡拉胶和刺槐豆胶，静置20min后将胶液转移至搅拌罐，充分搅拌搅拌5min，用菊花萃取液溶解乳酸钙和氯化钙后加入搅拌罐中，充分搅拌均匀；
步骤三，罐装封口杀菌、冷却成型：用自动灌装机将调配好的果冻胶液装入PE袋并抽真空封口，装框转移至水浴杀菌槽，83℃杀菌30min，后转移至≤20℃的水浴槽中冷却成型，即可制得菊花果冻。
经对比发现实施例2制备的效果最佳，其制备的菊花果冻外观呈淡黄色透明凝胶冻状，内含悬浮均匀的条状鲜黄色菊花花瓣，具有清新自然的菊花香气及风味，果冻口感Q弹、香甜适宜、花瓣形态良好，在新式茶饮中作为小料添加可增加饮品的“价值感”、具有高附加值，成本变化不大，但却能大幅减少传统热调配的升温时间、热能消耗，结合灌装和杀菌工艺能确保成品品质和微生物安全。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。

Claims (5)

1.一种菊花果冻的制备方法，包括准备原材料、分批加入各项原材料搅拌、罐装封口杀菌、冷却成型，其特征在于，该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣2-4%，菊花萃取液20-30%，魔芋粉0.1-0.3%，卡拉胶0.2-0.3%，结冷胶0.05-0.1%，刺槐豆胶0.05-0.1%，白砂糖10-20%，乳酸钙0.1-0.2%，氯化钾0.1%，葡萄糖酸-δ-内酯0.05-0.2%，山梨酸钾0.04-0.05%，异抗坏血酸钠0.1-0.2%，余量为水；
该菊花果冻的制备方法包括以下步骤：
步骤一，准备原材料：事先准备好一定量的金丝皇菊干花、菊花萃取液、魔芋粉、卡拉胶、结冷胶、刺槐豆胶、白砂糖、乳酸钙、氯化钾、葡萄糖酸-δ-内酯、山梨酸钾、异抗坏血酸钠；
步骤二，分批加入各项原材料搅拌：在乳化罐中，用少量80士5℃热水溶解结冷胶后，而后将胶液转移至搅拌罐，乳化罐开启剪切乳化2min后加入加入菊花干花瓣、葡萄糖酸-δ-内脂水溶液、山梨酸钾水溶液、异抗坏血酸钠，开启搅拌，搅拌5min，使花瓣均匀分散；后用1：1比例的常温水开启剪切和乳化溶解白砂糖，乳化罐开启剪切乳化2min后将糖液转移至搅拌罐，充分搅拌，搅拌5min；配方中剩下的水用常温水开启剪切和乳化溶解提前均匀混合的魔芋粉、卡拉胶和刺槐豆胶，静置20min后将胶液转移至搅拌罐，充分搅拌搅拌5min，用菊花萃取液溶解乳酸钙和氯化钙后加入搅拌罐中，充分搅拌均匀；
步骤三，罐装封口杀菌、冷却成型：用自动灌装机将调配好的果冻胶液装入PE袋并抽真空封口，装框转移至水浴杀菌槽，83℃杀菌30min，后转移至≤20℃的水浴槽中冷却成型，即可制得菊花果冻。
2.根据权利要求1所述的一种菊花果冻的制备方法，其特征在于,该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣2%，菊花萃取液20%，魔芋粉0.1%，卡拉胶0.2%，结冷胶0.05%，刺槐豆胶0.05%，白砂糖10%，乳酸钙0.1%，氯化钾0.1%，葡萄糖酸-δ-内酯0.05%，山梨酸钾0.04%，异抗坏血酸钠0.1%，余量为水。
3.根据权利要求1所述的一种菊花果冻的制备方法，其特征在于,该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣3%，菊花萃取液25%，魔芋粉0.2%，卡拉胶0.25%，结冷胶0.075%，刺槐豆胶0.075%，白砂糖15%，乳酸钙0.15%，氯化钾0.1%，葡萄糖酸-δ-内酯0.13%，山梨酸钾0.045%，异抗坏血酸钠0.15%，余量为水。
4.根据权利要求1所述的一种菊花果冻的制备方法，其特征在于,该一种菊花果冻按质量百分比的原料组成为：金丝皇菊干花瓣4%，菊花萃取液30%，魔芋粉0.3%，卡拉胶0.3%，结冷胶0.1%，刺槐豆胶0.1%，白砂糖20%，乳酸钙0.2%，氯化钾0.1%，葡萄糖酸-δ-内酯0.2%，山梨酸钾0.05%，异抗坏血酸钠0.2%，余量为水。
5.根据权利要求1所述的一种菊花果冻的制备方法，其特征在于，所述菊花萃取液按质量百分比的原料组成为：杭白菊2-4%，甘草片1-2%，余量为水；制备方法是：浸泡加热至100℃，保温搅拌30min，冷却至45℃，用100目滤网过滤后，灌装备用。
CN202111522027.3A 2021-12-14 2021-12-14 一种菊花果冻的制备方法 Pending CN114747745A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202111522027.3A CN114747745A (zh) 2021-12-14 2021-12-14 一种菊花果冻的制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202111522027.3A CN114747745A (zh) 2021-12-14 2021-12-14 一种菊花果冻的制备方法

Publications (1)

Publication Number Publication Date
CN114747745A true CN114747745A (zh) 2022-07-15

Family

ID=82325304

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202111522027.3A Pending CN114747745A (zh) 2021-12-14 2021-12-14 一种菊花果冻的制备方法

Country Status (1)

Country Link
CN (1) CN114747745A (zh)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06189701A (ja) * 1992-12-25 1994-07-12 Meiji Milk Prod Co Ltd 花入りゼリ−及びその製造法
CN102415521A (zh) * 2011-10-19 2012-04-18 张芸薇 菊花果冻及其制备方法
CN103315201A (zh) * 2013-06-18 2013-09-25 漯河联泰食品有限公司 一种可以清热解暑的果冻及其制备方法
CN105325982A (zh) * 2015-11-20 2016-02-17 刘韶娜 一种美容花果冻及其制备方法
CN105410800A (zh) * 2015-12-14 2016-03-23 张美丽 一种菊花果冻
CN105581301A (zh) * 2015-12-21 2016-05-18 沈文治成 一种鲜花果冻的制备方法
CN108740900A (zh) * 2018-05-01 2018-11-06 王玉强 一种菊花果冻加工方法
CN108771173A (zh) * 2018-05-22 2018-11-09 广州市新程食品有限公司 一种花瓣果冻及制备方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06189701A (ja) * 1992-12-25 1994-07-12 Meiji Milk Prod Co Ltd 花入りゼリ−及びその製造法
CN102415521A (zh) * 2011-10-19 2012-04-18 张芸薇 菊花果冻及其制备方法
CN103315201A (zh) * 2013-06-18 2013-09-25 漯河联泰食品有限公司 一种可以清热解暑的果冻及其制备方法
CN105325982A (zh) * 2015-11-20 2016-02-17 刘韶娜 一种美容花果冻及其制备方法
CN105410800A (zh) * 2015-12-14 2016-03-23 张美丽 一种菊花果冻
CN105581301A (zh) * 2015-12-21 2016-05-18 沈文治成 一种鲜花果冻的制备方法
CN108740900A (zh) * 2018-05-01 2018-11-06 王玉强 一种菊花果冻加工方法
CN108771173A (zh) * 2018-05-22 2018-11-09 广州市新程食品有限公司 一种花瓣果冻及制备方法

Similar Documents

Publication Publication Date Title
CN102960466A (zh) 一种中草药腐乳的制备方法
CN107897591A (zh) 一种黑果枸杞饮料及其制备方法
CN105410546A (zh) 富含花青素的复合植物饮料及其制备方法
CN103054081A (zh) 一种鳀鱼即食罐头的制备工艺
CN102813102A (zh) 一种冬瓜果冻及其制备方法
CN103907935B (zh) 一种醇溶茶粉营养风味香肠及其制作方法
KR101705880B1 (ko) 착향소금 제조방법
CN105199921A (zh) 一种百香果酒及其酿制方法
KR101753966B1 (ko) 모링가 고추장과 이의 제조방법
KR101676435B1 (ko) 기능성 장류의 제조방법 및 그로부터 제조된 보관안정성이 확보된 장류
KR101735642B1 (ko) 그라비올라 식초의 제조방법 및 그에 의한 식초
CN114747745A (zh) 一种菊花果冻的制备方法
KR20110075061A (ko) 칼라소금 제조방법
KR101006076B1 (ko) 뽕잎 김치 및 그 제조방법
CN114190499A (zh) 一种黑枸杞银耳菊花复合饮料其制备及应用方法
CN104663986A (zh) 柿叶茶及柿叶茶饮料的制备方法
CN105011279A (zh) 一种砂梨果汁饮料及其制备方法
CN101606682A (zh) 绿茶酱油的酿造方法
CN105076458A (zh) 一种梦花保健乳扇及制作方法
CN105519919A (zh) 一种儿童酱油制作方法
CN109480247A (zh) 一种玫瑰樱桃果冻的加工方法
CN108179087A (zh) 一种桃花米酒的制备方法
KR102540769B1 (ko) 훈제 명란 소시지의 제조방법 및 이에 의해 제조된 훈제 명란 소시지
CN105124091A (zh) 一种脐橙糕及其制备方法
CN105433109A (zh) 一种绿豆酱油制作方法

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20220715

RJ01 Rejection of invention patent application after publication