CN103070325A - Scented tea gelatin nutritional parfait and preparation method thereof - Google Patents
Scented tea gelatin nutritional parfait and preparation method thereof Download PDFInfo
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- CN103070325A CN103070325A CN2013100527994A CN201310052799A CN103070325A CN 103070325 A CN103070325 A CN 103070325A CN 2013100527994 A CN2013100527994 A CN 2013100527994A CN 201310052799 A CN201310052799 A CN 201310052799A CN 103070325 A CN103070325 A CN 103070325A
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Abstract
The invention discloses scented tea gelatin nutritional parfait and a preparation method thereof, which belongs to the field of the food processing. The scented tea gelatin nutritional parfait comprises the following ingredients: 100 parts of water, 4 to 8 parts of scented tea extract, 5 to 10 parts of chicken skin gelatin, 0.5 to 1.0 part of hydrophilic gel, 2 to 4 parts of coconut powder, 2 to 4 parts of milk powder, 3 to 6 parts of cane sugar and 0.05 to 0.10 parts of potassium chloride. Coarse scented tea is pulverized and filtered to obtain the scented tea extract; the chicken skin is placed into hydrochloric acid to be immersed after excessive grease is removed, then chicken skin is neutralized and washed to be used for extracting chicken skin gelatin in water bath, the hydrophilic gel and the potassium chloride are dissolved in the chicken skin gelatin, and after a flavoring agent is added, the chicken skin gelatin is cooled, formed, frozen and stored. The scented tea gelatin nutritional parfait prepared through the method is abundant in nutrients, high in protein content, low in fat content, obvious in tea fragrance, easy to absorb by a human body, capable of facilitating the digestion, ice-cool to taste, smooth to eat and capable of being molten just in the mouth. The scented tea gelatin nutritional parfait is ideal for dessert and has wide market prospect; and the source of raw materials is wide, the production process is simple, the production cost is low, and industrialized production can be realized.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of jasmine tea gelatin nutrition parfait and preparation method thereof.
Background technology
Jasmine tea contains the main components such as tealeaves and Jasmine; tealeaves and Jasmine include the abundant nutritional labeling such as multivitamin, amino acid, protein, lipoid and mineral matter element; have and promote the production of body fluid to quench thirst, separate the health care such as greasy refresh oneself, anti-aging, anti-cancer, anticancer, bactericidal antiphlogistic, step-down are active, take care of one's teeth, and give special Jasmine fragrance.The jasmine tea extract is added to the nutritive value that both can improve parfait in the parfait food, can utilize again the natural color and luster of jasmine tea and fragrance, make the parfait quality of making truer, fragrance is more natural.
The main component of cock skin is collagen, and the collagen in the cock skin can form gelatin by hydrolysis.Gelatin is the hydrolysate of collagen, is a kind of fat free high protein, and do not contain cholesterol, and be a kind of food ingredient of natural nutrition type.Gelatin or a kind of strong protecting colloid, emulsifying ability is strong, can suppress the cohesion that the protein such as milk, soya-bean milk cause because of the hydrochloric acid in gastric juice effect after entering stomach, thereby be conducive to food digestion.Western countries such as the U.S. have utilized manufacturing of gelatin to go out a kind of popular dessert " Jello ", China utilize aspect the manufacturing of gelatin dessert food also relatively more rare.If so can rationally utilize the cock skin gelatin, develop various novel dessert foods, will be subject to the favor in market.
Summary of the invention
The object of the present invention is to provide a kind of jasmine tea gelatin nutrition parfait and preparation method thereof, the problems such as waste with thick jasmine tea and cock skin in the solution actual life, and, contain abundant nutritional labeling in the jasmine tea, add the nutritive value that both can improve parfait in the parfait to, can utilize again the natural color and luster of jasmine tea and fragrance, make the parfait quality of making truer, fragrance is more natural.
For achieving the above object, the present invention adopts following technical scheme:
A kind of raw material components of jasmine tea gelatin nutrition parfait and the parts by weight of each component are 100 parts in water, jasmine tea extract 4-8 part, cock skin gelatin 5-10 part, hydrophilic gel 0.5-1.0 part, coconut palm powder 2-4 part, milk powder 2-4 part, sucrose 3-6 part, potassium chloride 0.05-0.10 part.
Described hydrophilic gel is that mass ratio is the konjac glucomannan of 1:1 and the mixture of xanthans.
A kind of method for preparing aforesaid jasmine tea gelatin nutrition parfait may further comprise the steps:
(1) jasmine tea preliminary treatment: thick jasmine tea grinds, filters, and to remove a small amount of insoluble matter and larger jasmine tea powder particles, the jasmine tea powder that obtains footpath is between the 25-50 order;
(2) jasmine tea extract preparation: the mass ratio of jasmine tea powder and water is 1:20-1:50, temperature 70-100 ℃, and time 30-60min; The millet paste for preparing is dried to constant weight makes the jasmine tea extract under 80-100 ℃;
(3) cock skin preliminary treatment: after cock skin thaws, unnecessary grease is removed, again with the cock skin stripping and slicing, the mass fraction that adds with cock skin equivalent is the hydrochloric acid solution of 3.5-4.5%, soaks until the cock skin color bleaches volumetric expansion and higher elasticity is arranged;
(4) neutralization, washing: remove and soak the used residue spent acid of cock skin, the NaOH solution that adds 0.2-0.3mol/L is neutralized to the pH value and is 4.7-5.0, and the water flushing is until the cock skin surface pH value is to 5.5-6.5;
(5) carry glue: glue is carried in the cock skin water-bath after will processing, and temperature is 55-65 ℃, and the time is 6～8h;
(6) degrease: left standstill in 55 ℃ the water-bath 3-7 hour, and removed the upper strata grease, obtain pure glue;
(7) processing of hydrophilic gel: hydrophilic gel, potassium chloride are added in the pure glue heating boil dissolving, 60 ~ 90 ℃ of solution temperatures;
(8) mix: the jasmine tea extract is added in the solution of step (7) little heating 1 minute of boiling; Thermal transfer is little, after being reduced to 40-60 ℃, temperature adds coconut palm powder, milk powder and sucrose, heated 1 minute;
(9) moulding: pour mixed liquor into mould, put into after cooling refrigerator cold-storage.
Remarkable advantage of the present invention is:
(1) the present invention rationally utilizes thick jasmine tea, has developed a kind of jasmine tea gelatin nutrition parfait product, takes full advantage of the natural color and luster of jasmine tea, fragrance and nutritive value.
(2) preliminary treatment of cock skin is soaked with hydrochloric acid, and the effect of acid is to make in the tropocollagen molecule and intermolecular ionomer and hydrogen bond is crosslinked is opened, thereby water-filling expands to be conducive to endure in the glue process and is converted into gelatin, and then improves recovery rate.Take cock skin as raw material, adopting acid technological process to extract gelatin solution does not need bleaching, and without any peculiar smell, and the commercially available edible gelatin of ratio of viscosities has exceeded many.
(3) hydrophilic gel that adds has good hydrophily, and tool gel water retention has protective effect to protein, strengthens the stability of dispersion, gives product good mouthfeel, can also improve the yield rate of product simultaneously.
(4) product that obtains of the present invention development have nutritious, protein content is high, fat content is low, tea is fragrant obviously, easily be absorbed by the body, and can have aid digestion, eating mouth feel ice is refreshing, lubricated, just melt in the mouth is the ideal chose of dessert, has wide market prospects.
(5) raw material sources of the present invention are wide, and production technology is simple, and production cost is low, are suitable for industrialization.
The specific embodiment
The jasmine tea gelatin nutrition parfait of the present invention's development is raw materials used and fill a prescription as follows: water: 100g, jasmine tea extract: 4～8 g, cock skin gelatin: 5～10 g, hydrophilic gel: 0.5～1.0 g, coconut palm powder: 2～4 g, milk powder: 2～4 g, sucrose: 3～6 g, potassium chloride: 0.05～0.10 g.
Concrete preparation method is as follows:
(1) jasmine tea preliminary treatment: thick jasmine tea grinds, filters, and to remove a small amount of tolerant and not larger jasmine tea powder particles, obtains the jasmine tea powder between the 25-50 order.
(2) jasmine tea extract preparation: the ratio at tea powder and water is under the condition of 1:20-1:50, controls temperature at 70-100 ℃, time 30-60min.The millet paste for preparing is dried to constant weight makes the jasmine tea extract under 80-100 ℃.
(3) preliminary treatment of cock skin: after cock skin thaws, unnecessary grease is removed, again cock skin is cut into 1 square centimeter fritter, the concentration of adding and cock skin equivalent is 3.5%～4.5% hydrochloric acid, soaking temperature is 15 ℃～18 ℃ hydrochloric acid solutions of changing 1 same concentrations every 6～8 hours, changes 3 times and changes 1 time every diel later on, and the pickling time is 3～6 days, cock skin color after the pickling bleaches, volumetric expansion and higher elasticity is arranged.
(4) neutralization, washing: after pickling is processed, remove and soak the used residue spent acid of cock skin, add 0.2mol/L～0.3mol/L NaOH solution and be neutralized to pH4.7～5.0, then wash cock skin with clear water, until cock skin surface p H5.5～6.5.The cock skin shape that is translucent of this moment can be clear that the structure of cock skin tangent plane.
(5) carry glue: add and the isopyknic distilled water of cock skin, carry glue in water-bath: it is 55～60 ℃ that the glue temperature is put forward in the 1st road, time 2.5～3h; Separate glue, add equal-volume distilled water again in filter residue, carry out 2 roads and carry glue, it is 60～65 ℃ that the glue temperature is put forward in the 2nd road, time 3～3.5h.
(6) remove grease: each road glue is mixed, in 50 ℃～60 ℃ water-bath, left standstill 12～15 hours, the upper strata grease is removed; Owing to also having a certain amount of grease in the glue that extracts, leave standstill rear grease and can be suspended in the solution, available glue head dropper finally obtains pure gelatin solution with the grease sucking-off on upper strata.
(7) preliminary treatment of hydrophilic gel: konjac glucomannan, the xanthans of total amount 0.5～1.0g are mixed in certain proportion, ratio is konjac glucomannan: xanthans=1:1, add again 0.05～0.10g potassium chloride, pour 20ml～30ml distilled water immersion into, by the time be heated to after dissolving fully and boil, under slight boiling condition, heated 2～4 minutes.
(8) processing of hydrophilic gel: pretreated hydrophilic gel is joined in the pure sol solution of step (6) heating and boil dissolving, 60 ~ 90 ℃ of solution temperatures.
(9) mix: the jasmine tea extract is added in firm well-done gelatin and the hydrophilic gel solution little heating 1 minute of boiling; Thermal transfer is little, and temperature adds flavor enhancement after being reduced to 40 ℃～60 ℃, heats 1 minute.
(10) moulding: after solution mixes, pour mould into, at room temperature be cooled to 35～40 ℃, with preservative film mould is sealed, put into 0～4 ℃ refrigerator and cooled and hide.
For further understanding content of the present invention, Characteristic, enumerate following examples:
Embodiment 1
A kind of jasmine tea gelatin nutrition parfait is raw materials used and fill a prescription as follows: water: 100g, jasmine tea extract: 4g, cock skin gelatin: 5g, hydrophilic gel: 1.0g, coconut palm powder: 2 g, milk powder: 2g, sucrose: 3g, potassium chloride: 0.05 g.
Making step is as follows:
(1) jasmine tea preliminary treatment: thick jasmine tea grinds, filters, and to remove a small amount of tolerant and not larger jasmine tea powder particles, obtains the jasmine tea powder between the 25-50 order.
(2) jasmine tea extract preparation: the ratio at tea powder and water is under the condition of 1:20～1:50, controls temperature at 70-100 ℃, time 30-60min.The millet paste for preparing is dried to constant weight makes the jasmine tea extract under 80-100 ℃.
(3) preliminary treatment of cock skin: after cock skin thaws, unnecessary grease is removed, again cock skin is cut into 1 square centimeter fritter, the concentration of adding and cock skin equivalent is 3.5% hydrochloric acid, soaking temperature is 15 ℃～18 ℃ hydrochloric acid solutions of changing 1 same concentrations every 6 hours, changes 3 times and changes 1 time every diel later on, and the pickling time is 3 days, cock skin color after the pickling bleaches, volumetric expansion and higher elasticity is arranged.
(4) neutralization, washing: after pickling is processed, remove and soak the used residue spent acid of cock skin, add 0.2mol/L NaOH solution and be neutralized to pH4.7～5.0, then wash cock skin with clear water, until cock skin surface p H5.5～6.5.The cock skin shape that is translucent of this moment can be clear that the structure of cock skin tangent plane.
(5) carry glue: add and the isopyknic distilled water of cock skin, in water-bath, carry glue.It is 55～60 ℃ that the glue temperature is put forward in the 1st road, time 2.5h; Separate glue, add equal-volume distilled water again in filter residue, carry out 2 roads and carry glue, it is 60～65 ℃ that the glue temperature is put forward in the 2nd road, time 3h.
(6) remove grease: each road glue is mixed, in 50 ℃～60 ℃ water-bath, left standstill 12 hours, the upper strata grease is removed; Owing to also having a certain amount of grease in the glue that extracts, leave standstill rear grease and can be suspended in the solution, available glue head dropper finally obtains pure gelatin solution with the grease sucking-off on upper strata.
(7) preliminary treatment of hydrophilic gel: be that konjac glucomannan, the xanthans of 1.0g mixes in certain proportion with total amount, ratio is konjaku powder (konjac glucomannan): xanthans=1:1, add again 0.07g potassium chloride, pour the 20ml distilled water immersion into, by the time be heated to after dissolving fully and boil, under slight boiling condition, heated 2～4 minutes.
(8) processing of hydrophilic gel: pretreated hydrophilic gel is joined in the pure sol solution of step (6) heating and boil dissolving, 60 ~ 90 ℃ of solution temperatures.
(9) mix: the jasmine tea extract is added in firm well-done gelatin and the hydrophilic gel solution little heating 1 minute of boiling; Thermal transfer is little, and temperature adds flavor enhancement after being reduced to 40 ℃～60 ℃, heats 1 minute.
(10) moulding: after solution mixes, pour mould into, at room temperature be cooled to 35～40 ℃, with preservative film mould is sealed, put into 0～4 ℃ refrigerator and cooled and hide.
(11) packing: finished product adopts vacuum-packed, and the shelf-life is 3 days at normal temperatures, and 0～4 ℃ of lower shelf-life of refrigeration is 15 days.
Embodiment 2
A kind of jasmine tea gelatin nutrition parfait is raw materials used and fill a prescription as follows: water: 100g, jasmine tea extract: 8 g, cock skin gelatin: 10 g, hydrophilic gel: 0.5 g, coconut palm powder: 2 g, milk powder: 2 g, sucrose: 6 g, potassium chloride: 0.10 g.
Making step is as follows:
(1) jasmine tea preliminary treatment: thick jasmine tea grinds, filters, and to remove a small amount of tolerant and not larger jasmine tea powder particles, obtains the jasmine tea powder between the 25-50 order.
(2) jasmine tea extract preparation: the ratio at tea powder and water is under the condition of 1:20～1:50, controls temperature at 70-100 ℃, time 30-60min.The millet paste for preparing is dried to constant weight makes the jasmine tea extract under 80-100 ℃.
(3) preliminary treatment of cock skin: after cock skin thaws, unnecessary grease is removed, again cock skin is cut into 1 square centimeter fritter, the concentration of adding and cock skin equivalent is 4.5% hydrochloric acid, soaking temperature is 15 ℃～18 ℃ hydrochloric acid solutions of changing 1 same concentrations every 8 hours, changes 3 times and changes 1 time every diel later on, and the pickling time is 6 days, cock skin color after the pickling bleaches, volumetric expansion and higher elasticity is arranged.
(4) neutralization, washing: after pickling is processed, remove and soak the used residue spent acid of cock skin, add 0.3mol/L NaOH solution and be neutralized to pH4.7～5.0, then wash cock skin with clear water, until cock skin surface p H5.5～6.5.The cock skin shape that is translucent of this moment can be clear that the structure of cock skin tangent plane.
(5) carry glue: add and the isopyknic distilled water of cock skin, in water-bath, carry glue.It is 55～60 ℃ that the glue temperature is put forward in the 1st road, time 3h; Separate glue, add equal-volume distilled water again in filter residue, carry out 2 roads and carry glue, it is 60～65 ℃ that the glue temperature is put forward in the 2nd road, time 3.5h.
(6) remove grease: each road glue is mixed, in 55 ℃～60 ℃ water-bath, left standstill 15 hours, the upper strata grease is removed; Owing to also having a certain amount of grease in the glue that extracts, leave standstill rear grease and can be suspended in the solution, available glue head dropper finally obtains pure gelatin solution with the grease sucking-off on upper strata.
(7) preliminary treatment of hydrophilic gel: konjac glucomannan, the xanthans of total amount 0.5g are mixed in certain proportion, ratio is konjac glucomannan: xanthans=1:1, adds 0.10g potassium chloride again, pours the 30ml distilled water immersion into, by the time be heated to after dissolving fully and boil, under slight boiling condition, heated 2～4 minutes.
(8) processing of hydrophilic gel: pretreated hydrophilic gel is joined in the pure sol solution of step (6) heating and boil dissolving, 60 ~ 90 ℃ of solution temperatures.
(9) mix: the jasmine tea extract is added in firm well-done gelatin and the hydrophilic gel solution little heating 1 minute of boiling; Thermal transfer is little, and temperature adds flavor enhancement after being reduced to 40 ℃～60 ℃, heats 1 minute.
(10) moulding: after solution mixes, pour mould into, at room temperature be cooled to 35～40 ℃, with preservative film mould is sealed, put into 0～4 ℃ refrigerator and cooled and hide.
(11) packing: finished product adopts vacuum-packed, and the shelf-life is 3 days at normal temperatures, and 0～4 ℃ of lower shelf-life of refrigeration is 15 days.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. jasmine tea gelatin nutrition parfait, it is characterized in that: the raw material components of described jasmine tea gelatin nutrition parfait and the parts by weight of each component are 100 parts in water, jasmine tea extract 4-8 part, cock skin gelatin 5-10 part, hydrophilic gel 0.5-1.0 part, coconut palm powder 2-4 part, milk powder 2-4 part, sucrose 3-6 part, potassium chloride 0.05-0.10 part.
2. jasmine tea gelatin nutrition parfait according to claim 1, it is characterized in that: described hydrophilic gel is that mass ratio is the konjac glucomannan of 1:1 and the mixture of xanthans.
3. method for preparing jasmine tea gelatin nutrition parfait as claimed in claim 1 is characterized in that: may further comprise the steps:
(1) jasmine tea preliminary treatment: thick jasmine tea grinds, filters, and to remove a small amount of insoluble matter and larger jasmine tea powder particles, the jasmine tea powder that obtains footpath is between the 25-50 order;
(2) jasmine tea extract preparation: the mass ratio of jasmine tea powder and water is 1:20-1:50, temperature 70-100 ℃, and time 30-60min; The millet paste for preparing is dried to constant weight makes the jasmine tea extract under 80-100 ℃;
(3) cock skin preliminary treatment: after cock skin thaws, unnecessary grease is removed, again with the cock skin stripping and slicing, the mass fraction that adds with cock skin equivalent is the hydrochloric acid solution of 3.5-4.5%, soaks until the cock skin color bleaches volumetric expansion and higher elasticity is arranged;
(4) neutralization, washing: remove and soak the used residue spent acid of cock skin, the NaOH solution that adds 0.2-0.3mol/L is neutralized to the pH value and is 4.7-5.0, and the water flushing is until the cock skin surface pH value is to 5.5-6.5;
(5) carry glue: glue is carried in the cock skin water-bath after will processing, and temperature is 55-65 ℃, and the time is 6～8h;
(6) degrease: left standstill in 55 ℃ the water-bath 3-7 hour, and removed the upper strata grease, obtain pure glue;
(7) processing of hydrophilic gel: hydrophilic gel, potassium chloride are added in the pure glue heating boil dissolving, 60 ~ 90 ℃ of solution temperatures;
(8) mix: the jasmine tea extract is added in the solution of step (7) little heating 1 minute of boiling; Thermal transfer is little, after being reduced to 40-60 ℃, temperature adds coconut palm powder, milk powder and sucrose, heated 1 minute;
(9) moulding: pour mixed liquor into mould, put into after cooling refrigerator cold-storage.
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Cited By (1)
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| CN104770751A (en) * | 2015-03-26 | 2015-07-15 | 昆明理工大学 | Chicken liver powder parfait and preparation method thereof |
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| JP2005245308A (en) * | 2004-03-04 | 2005-09-15 | Shidax Corp | Composition for producing jelly for dysphagia patient, method for producing the composition and method for producing jelly for dysphagia patient |
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