CN115590190A - 一种仙草冻圆及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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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
- A23L29/015—Inorganic compounds
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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
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- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/20—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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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
本发明公开了一种仙草冻圆,所述仙草冻圆由仙草冻圆内芯和凝胶层制成,所述仙草冻圆内芯包括纯净水、海藻酸钠、仙草提取物、淀粉、变性淀粉和甜味剂;所述凝胶层包括海藻酸钙、卡拉胶、钙盐和纯净水,所述钙盐为葡萄糖酸钙、磷酸氢钙、乳酸钙或氯化钙中的一种或几种,所述仙草提取物为仙草胶原粉或仙草汁,所述仙草提取物占仙草冻圆内芯总量的3‑50wt%,所述淀粉占仙草冻圆内芯总量的2.5‑9.5wt%,所述钙盐占凝胶层总量的0.2‑0.9wt%,所述海藻酸钠占凝胶层总量的0.05‑0.2wt%,本发明涉及食品领域。该种仙草冻圆及其制备方法,实现了仙草冻工艺与爆爆珠生产设备的结合,扩大了仙草食品的受众面,也丰富了珍珠、爆爆珠、晶球产品的种类,也填补了仙草冻圆的市场空白。
Description
技术领域
本发明涉及食品领域,具体为一种仙草冻圆及其制备方法。
背景技术
爆爆珠,国外叫做popping boba,它的技术原理是水溶性的海藻酸钠和钙离子反应后在大分子间形成交联键,形成了凝胶层。将果汁等液体包裹于凝胶层薄膜中,入口稍加挤压,爆爆珠崩破,流出内部的果汁等,口感奇特有趣,令人印象深刻,赋予产品趣味及新奇感,深受年轻消费群体的喜爱。仙草是一种药食两用东方植物资源,据《中药大辞典》记载,仙草性味涩、甘、寒,具清暑解渴、凉血解暑及利尿之功效;中医常用之主治中暑、消渴、感冒、黄疸、高血压、肾脏病、糖尿病和关节肌肉疼痛等症;现代之医学分析测定认为,仙草具有镇静、降温、降血糖、抗缺氧等作用,故仙草有着很高的药用价值。仙草虽不宜直接食用,但适于提取仙草多糖、色素等各类有效成分,进行加工或添加到食品中制成具有保健作用的功能性食品,是一种极具开发前景的食用原料。市场上有各种珍珠、芋圆配料、各种口味的爆爆珠产品。仙草冻产品深受消费者喜爱,但市面上的仙草冻,是仙草粉经熬制、冷却成冻后的不定型状,限制了仙草食品的应用范畴和行业发展。因此,将爆爆珠生产设备与仙草冻加工工艺结合生产的仙草冻圆产品,填补了市场空白,丰富了仙草类食品的品种。
发明内容
为了解决上述缺陷,本发明提供了一种仙草冻圆及其制备方法,实现了仙草冻加工工艺与爆爆珠生产设备的结合,扩大了仙草食品的受众面,也丰富了爆爆珠产品的种类,填补了仙草冻圆市场空白。
为了实现上述目的,本发明提供的技术方案为,一种仙草冻圆,所述仙草冻圆由仙草冻圆内芯和凝胶层制成,所述仙草冻圆内芯包括纯净水、海藻酸钠、仙草提取物、淀粉、变性淀粉和甜味剂;所述凝胶层包括海藻酸钙、卡拉胶、钙盐和纯净水,所述钙盐为葡萄糖酸钙、磷酸氢钙、乳酸钙或氯化钙中的一种或几种,所述钙盐占凝胶层总量的0.2-0.9wt%,所述海藻酸钠占凝胶层总量的0.05-0.2wt%。
优选的,所述甜味剂为葡萄糖、白砂糖、果糖、乳糖中的一种或几种,所述甜味剂占仙草冻圆内芯总量的1-10wt%。
优选的,所述海藻酸钠占仙草冻圆内芯总量的0.8-1.6wt%,所述仙草提取物为仙草胶原粉或仙草汁,所述仙草提取物占仙草冻圆内芯总量的3-50wt%。
优选的,所述淀粉为大米淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或几种,所述淀粉占仙草冻圆内芯总量的2.5-9.5wt%。
一种仙草冻圆的制备方法,包括如下步骤:
步骤1:将纯净水、海藻酸钠,仙草提取物、淀粉、变性淀粉和甜味剂倒入高速搅拌器搅拌,搅拌后冷藏沉淀至液体清澈得到仙草冻圆主料,备用;
步骤2:将卡拉胶、钙盐和纯净水搅拌均匀,倒入爆爆珠机器不锈钢方槽内;
步骤3:将步骤1中制备的仙草冻圆主料倒入爆爆珠机器滴头漏斗内,启动机器开始生产;
步骤4:将制成的仙草液爆爆珠从方槽内捞出,放入清水槽内清洗,在炉火上加热煮制,或清洗后灌装封口,加热灭菌、冷却后制成仙草冻圆。
优选的,在步骤1中,用漏勺清除表面泡沫。
优选的,在步骤3中,生产时仙草冻圆主料通过滴头进入方槽的溶液内,形成凝胶薄层,将步骤1中制备的仙草冻圆主料包裹成圆型。
优选的,在步骤4中,生产时将制成的仙草液爆爆珠从方槽内捞出,放入清水槽内清洗,在炉火上加热煮制,或清洗后灌装封口,加热灭菌、冷却后制成仙草冻圆。
本发明采用上述技术方案,有益效果包括:该种仙草冻圆及其制备方法,通过将含有仙草提取物制的仙草冻圆表面包覆一层凝胶层,仙草芯料经加热冷却形成仙草冻圆,实现了爆爆珠生产设备与仙草冻加工工艺的结合,保留了仙草的药用价值,提高了仙草的受众面,产生鲜美的Q弹感,口感新奇,可吸引更多年轻的消费人群,同时也丰富了珍珠、晶球、爆爆珠产品的种类。
具体实施方式
以下对本发明作出进一步的说明。
本发明提供一种技术方案:一种仙草冻圆,所述仙草冻圆由仙草冻圆内芯和凝胶层制成,所述仙草冻圆内芯包括纯净水、海藻酸钠、仙草提取物、淀粉、变性淀粉和甜味剂;所述凝胶层包括海藻酸钙、卡拉胶、钙盐和纯净水,所述钙盐为葡萄糖酸钙、磷酸氢钙、乳酸钙或氯化钙中的一种或几种,所述钙盐占凝胶层总量的0.2-0.9wt%,所述海藻酸钠占凝胶层总量的0.05-0.2wt%,生产中采用氯化钙作为钙盐,钙盐占凝胶层总量的0.6wt%,海藻酸钠占凝胶层总量的0.1wt%,卡拉胶占凝胶层总量的0.07wt%,与纯净水混合搅拌。
所述甜味剂为葡萄糖、白砂糖、果糖、乳糖中的一种或几种,所述甜味剂占仙草冻圆内芯总量的1-10wt%,生产中选用白砂糖作为甜味剂,白砂糖占仙草冻圆内芯总量的8wt%。
所述海藻酸钠占仙草冻圆内芯总量的0.8-1.6wt%,优选为1.2wt%,所述仙草提取物为仙草胶原粉或仙草汁,所述仙草提取物占仙草冻圆内芯总量的3-50wt%,优选为30wt%。
所述淀粉为大米淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或几种,所述淀粉占仙草冻圆内芯总量的2.5-9.5wt%,生产中选用大米淀粉,大米淀粉占仙草冻圆内芯总量的6wt%。
烧仙草先流行于中国东南沿海部分地区、日本和东南亚等地,如今已遍布国内各地甜品市场。烧仙草又名仙草冻或黑凉粉,是仙草提取液或仙草提取液干粉、大米淀粉或木薯淀粉、变性淀粉、白砂糖或其他甜味剂,按一定比例的水溶液经加热煮沸后,倒入容器中,经冷却后形成块状凝胶而成仙草冻,切成小块与糖水、蜂蜜、柠檬汁、蜜红豆等搅拌食用,入口细腻、顺滑Q弹,仙草冻圆内芯与仙草冻极为相似。
一种仙草冻圆的制备方法,包括如下步骤:
步骤1:将纯净水、海藻酸钠,仙草提取物、淀粉、变性淀粉和甜味剂倒入高速搅拌器搅拌,转速为1500-3000r/min,搅拌3-6分钟,搅拌后冷藏沉淀至液体清澈,得到仙草冻圆主料,沉淀过程中用漏勺清除表面泡沫,备用;
步骤2:将卡拉胶、钙盐和纯净水搅拌均匀,搅拌1-3分钟,倒入爆爆珠机器不锈钢方槽内;
步骤3:将步骤1中制备的仙草冻圆主料倒入爆爆珠机器滴头漏斗内,启动机器开始生产,仙草冻圆主料滴入氯化钙或者乳酸钙溶液中,形成凝胶薄层,将仙草冻主料包裹成圆型;
步骤4:将制成的仙草液爆爆珠从方槽内捞出,放入清水槽内清洗,在炉火上加热煮制;或清洗后灌装封口,加热灭菌、冷却后制成仙草冻圆。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个......”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
以上所述仅为本发明的固定、安装现有技术型的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。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)
1.一种仙草冻圆,所述仙草冻圆由仙草冻圆内芯和凝胶层制成,其特征在于:所述仙草冻圆内芯包括纯净水、海藻酸钠、仙草提取物、淀粉、变性淀粉和甜味剂;所述凝胶层包括海藻酸钙、卡拉胶、钙盐和纯净水,所述钙盐为葡萄糖酸钙、磷酸氢钙、乳酸钙或氯化钙中的一种或几种,所述钙盐占凝胶层总量的0.2-0.9wt%,所述海藻酸钠占凝胶层总量的0.05-0.2wt%。
2.根据权利要求1所述的一种仙草冻圆,其特征在于:所述甜味剂为葡萄糖、白砂糖、果糖、乳糖中的一种或几种,所述甜味剂占仙草冻圆内芯总量的1-10wt%。
3.根据权利要求1所述的一种仙草冻圆,其特征在于:所述海藻酸钠占仙草冻圆内芯总量的0.8-1.6wt%,所述仙草提取物为仙草胶原粉或仙草汁,所述仙草提取物占仙草冻圆内芯总量的3-50wt%。
4.根据权利要求1所述的一种仙草冻圆,其特征在于:所述淀粉为大米淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或几种,所述淀粉占仙草冻圆内芯总量的2.5-9.5wt%。
5.一种仙草冻圆的制备方法,其用于制备权利要求1-4中的任一项所述的仙草冻圆,其特征在于:包括如下步骤:
步骤1:将纯净水、海藻酸钠,仙草提取物、淀粉、变性淀粉和甜味剂倒入高速搅拌器搅拌,搅拌后冷藏沉淀至液体清澈得到仙草冻圆主料,备用;
步骤2:将卡拉胶、钙盐和纯净水搅拌均匀,倒入爆爆珠机器不锈钢方槽内;
步骤3:将步骤1中制备的仙草冻圆主料倒入爆爆珠机器滴头漏斗内,启动机器开始生产;
步骤4:将制成的仙草液爆爆珠从方槽内捞出,放入清水槽内清洗,在炉火上加热煮制,或清洗后灌装封口,加热灭菌、冷却后制成仙草冻圆。
6.根据权利要求5所述的一种仙草冻圆,其特征在于:在步骤1中,用漏勺清除表面泡沫。
7.根据权利要求5所述的一种仙草冻圆,其特征在于:在步骤3中,生产时仙草冻圆主料通过滴头进入方槽的溶液内,形成凝胶薄层,将步骤1中制备的仙草冻圆主料包裹成圆型。
8.根据权利要求5所述的一种仙草冻圆,其特征在于:在步骤4中,生产时将制成的仙草液爆爆珠从方槽内捞出,放入清水槽内清洗,在炉火上加热煮制,或清洗后灌装封口,加热灭菌、冷却后制成仙草冻圆。
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