CN103519033A - 一种荔枝果冻及其制作方法 - Google Patents
一种荔枝果冻及其制作方法 Download PDFInfo
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- CN103519033A CN103519033A CN201210225227.7A CN201210225227A CN103519033A CN 103519033 A CN103519033 A CN 103519033A CN 201210225227 A CN201210225227 A CN 201210225227A CN 103519033 A CN103519033 A CN 103519033A
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- Prior art keywords
- litchi
- jelly
- granulated sugar
- white granulated
- potassium citrate
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 15
- 239000008274 jelly Substances 0.000 title claims abstract description 15
- 241001629511 Litchi Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 239000001508 potassium citrate Substances 0.000 claims abstract description 6
- 229960002635 potassium citrate Drugs 0.000 claims abstract description 6
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims abstract description 6
- 235000011082 potassium citrates Nutrition 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 abstract 1
- 229960001462 sodium cyclamate Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种荔枝果冻及其制备方法，它是一种色泽鲜艳，口感软滑，清甜滋润的食品。其制作方法是将2.6g～3.0g卡拉胶，2.0g～2.3g魔芋粉，0.4g～0.6g黄原胶，150g～160g白砂糖，1.5g～1.8g柠檬酸钾，0.2g～0.4g甜蜜素用850mL～900mL纯净水溶解、加热、保温、匀浆，冷却至60℃～75℃左右加入柠檬酸1.1g～1.6g、苹果酸0.8g～1.2g和去皮去核荔枝果肉小块，搅拌均匀，充填，封口，巴氏杀菌。本发明所制得的荔枝果冻清甜爽口，具有淡淡的荔枝清香，果冻中不含外来色素。是一种良好的具有独特风味和保健功能的食品。
Description
【技术领域】
本发明涉及一种休闲保健食品，特别是一种荔枝果冻及其制作方法。
【背景技术】
如今市场上的果冻种类有限，尤其是果肉果冻的种类有限，品种单一。荔枝所含丰富的糖分具有补充能量，增加营养的作用，研究证明，荔枝对大脑组织有补养作用，能明显改善失眠、健忘、神疲等症状；荔枝肉含丰富的维生素C和蛋白质，有助于增强机体免疫功能，提高抗病能力；荔枝有消肿解毒、止血止痛的作用；荔枝拥有丰富的维生素，可促进微细血管的血液循环。将荔枝与果冻搭配起来，是一种美味的营养产品。
【发明内容】
本发明旨在提供一种良好的具有独特风味和保健功能的荔枝果冻。
本发明的制作方法是：
(一)称取2.6g～3.0g卡拉胶，2.0g～2.3g魔芋粉，0.4g～0.6g黄原胶，150g～160g白砂糖，1.5g～1.8g柠檬酸钾，0.2g～0.4g甜蜜素用850mL～900mL纯净水溶解。
(二)用搅拌机搅拌溶液，将溶液缓慢加热到80℃～90℃左右，然后快速加热使固体完全溶解，胶体溶胀为止。
(三)在室温下冷却到60℃～75℃时加入柠檬酸1.1g～1.6g、苹果酸0.8g～1.2g和去皮去核荔枝果肉小块，搅拌均匀。
(四)充填，密封，进行巴氏杀菌。
本发明的良好效果
本发明所制得的荔枝果冻清甜爽口，具有淡淡的荔枝清香，果冻中不含外来色素。同时弥补了市场中的空白。能够运用到大规模生产中。
【具体实施方式】
实施例1
称取2.9g卡拉胶，2.0g魔芋粉，0.6g黄原胶，153g白砂糖，1.5g柠檬酸钾，0.2g甜蜜素用900mL纯净水溶解。
用搅拌机搅拌溶液，将溶液缓慢加热到85℃左右，然后快速加热使固体完全溶解，胶体溶胀为止。
在室温下冷却到70℃时加入柠檬酸1.1g、苹果酸1.2g和去皮去核荔枝果肉小块，搅拌均匀。
充填，密封，进行巴氏杀菌。
实施例2
称取2.7g卡拉胶，2.3g魔芋粉，0.5g黄原胶，152g白砂糖，1.7g柠檬酸钾，0.3g甜蜜素用880mL纯净水溶解。
用搅拌机搅拌溶液，将溶液缓慢加热到80℃左右，然后快速加热使固体完全溶解，胶体溶胀为止。
在室温下冷却到65℃时加入柠檬酸1.3g、苹果酸1.0g和去皮去核荔枝果肉小块，搅拌均匀。
充填，密封，进行巴氏杀菌。
Claims (2)
1.一种荔枝果冻，其特征在于基本组成为：卡拉胶，魔芋粉，黄原胶，白砂糖，柠檬酸钾，甜蜜素，柠檬酸，苹果酸，荔枝果肉。
2.根据权利要求1所述的荔枝果冻，其特征在于本发明的制作方法是：
(1)称取2.6g～3.0g卡拉胶，2.0g～2.3g魔芋粉，0.4g～0.6g黄原胶，150g～160g白砂糖，1.5g～1.8g柠檬酸钾，0.2g～0.4g甜蜜素用850mL～900mL纯净水溶解。
(2)用搅拌机搅拌溶液，将溶液缓慢加热到80℃～90℃左右，然后快速加热使固体完全溶解，胶体溶胀为止。
(3)在室温下冷却到60℃～75℃时加入柠檬酸1.1g～1.6g、苹果酸0.8g～1.2g和去皮去核荔枝果肉小块，搅拌均匀。
(4)充填，密封，进行巴氏杀菌。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210225227.7A CN103519033A (zh) | 2012-07-03 | 2012-07-03 | 一种荔枝果冻及其制作方法 |
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| CN201210225227.7A CN103519033A (zh) | 2012-07-03 | 2012-07-03 | 一种荔枝果冻及其制作方法 |
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| CN103519033A true CN103519033A (zh) | 2014-01-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252071A (zh) * | 2017-07-14 | 2017-10-17 | 集美大学 | 一种螺旋藻荔枝保健果冻及其制备方法 |
| CN116918954A (zh) * | 2023-07-20 | 2023-10-24 | 岭南现代农业科学与技术广东省实验室茂名分中心 | 一种荔枝风味果冻及其制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461477A (zh) * | 2007-12-21 | 2009-06-24 | 朱锦全 | 鲜果果冻及其制作方法 |
| CN101773221A (zh) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | 合生元果冻及其制作方法 |
| CN101874575A (zh) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | 青梅果粒果冻及其制备方法 |
| CN102228170A (zh) * | 2011-06-16 | 2011-11-02 | 张杰明 | 一种五谷杂粮果冻及其制备方法 |
-
2012
- 2012-07-03 CN CN201210225227.7A patent/CN103519033A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461477A (zh) * | 2007-12-21 | 2009-06-24 | 朱锦全 | 鲜果果冻及其制作方法 |
| CN101874575A (zh) * | 2009-11-14 | 2010-11-03 | 蜡笔小新（福建）食品工业有限公司 | 青梅果粒果冻及其制备方法 |
| CN101773221A (zh) * | 2010-01-21 | 2010-07-14 | 蜡笔小新(天津)有限公司 | 合生元果冻及其制作方法 |
| CN102228170A (zh) * | 2011-06-16 | 2011-11-02 | 张杰明 | 一种五谷杂粮果冻及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 秦慧彬，李晋毅: "爽口鲜果啤酒果冻制作工艺", 《山西农业大学学报》 * |
| 舒肇甦: "两种荔枝加工品的生产工艺", 《中国南方果树》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252071A (zh) * | 2017-07-14 | 2017-10-17 | 集美大学 | 一种螺旋藻荔枝保健果冻及其制备方法 |
| CN116918954A (zh) * | 2023-07-20 | 2023-10-24 | 岭南现代农业科学与技术广东省实验室茂名分中心 | 一种荔枝风味果冻及其制作方法 |
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