The invention belongs to the technical field of food processing, in particular to a frog avocado paste and preparation method thereof. The main steps of the preparation of the product are as follows: Rana chensinensis oil dried product is obtained by soaking, beating and filtering from the material to liquid ratio of 1:20 to 1:100; and the Rana oil foam liquid is obtained. Then, 8 ~ 15% xylitol and 0.01 ~ 0.05% stevioside were added. The mixture was heated at 95 DEG C and heated by 10min. And then cooled to 30 DEG C, adding 5 ~ 10%, 0.02 ~ 0.06% sterile fruit flavors, 0.05% potassium sorbate and 0.2 ~ 0.5% glucolactone, stirring after filling, placing 30min at the temperature of 30 DEG C, cooled to room temperature to obtain the product. The characteristic of this invention is the content of fruit paste containing forest frog oil is not less than 1%, has improved immunity, anti fatigue, enhance memory, beauty, convenient to store, transport and carry, and provides a new way for the deep processing of forest frog oil.
【技术实现步骤摘要】
一种林蛙油果膏及其制备方法
:本专利技术属于食品加工
,特别是涉及一种林蛙油果膏及其制备方法。
技术介绍
:林蛙油是雌性林蛙的干燥输卵管,含有丰富的蛋白质、18种氨基酸、多种微量元素以及维生素,特别是三种性激素,即雌二醇、睾酮、孕酮,是珍贵的滋补保健品,具有补肾益精,润肺养阴、提高免疫力、调节血压、抗衰老等功效。目前,我国林蛙油产品的开发主要是蛤蟆油原干品,此外还有冰糖蛤士蟆油,林蛙油口服液、林蛙油胶囊、饮料等。从目前开发的有关林蛙油的产品看,存在着产品种类不全、产品用途单一等缺点,应用现代加工新技术进行林蛙油产品(包括食品、保健品、药品等)的开发研究,以确保原料中有效成分生理活性不损失,能够高效利用。本技术利用林蛙油,葡萄糖酸内酯,木糖醇,甜菊糖苷为主要原料,添加适量的各种果粒制备成林蛙油果膏,既提高了果膏的营养价值,又增加了果膏的花色品种,同时又扩大了林蛙油的利用范围,对于提高人体免疫力,降血脂、降血糖和美容养颜等功效,保障人们身体健康具有重要意义。
技术实现思路
:本专利技术所要解决的技术问题是提供一种林蛙油果膏及其制备方法。一种林蛙油果膏,按林蛙油果膏重量百分比计,包括以下成分:1~5%林蛙油干品、0.2~0.5%葡萄糖酸内酯、8~15%木糖醇、0.01~0.05%甜菊糖苷、5~10%果粒、0.05%山梨酸钾和0.02~0.06%香精。一种上述林蛙油果膏的制备方法,包括以下步骤:a.将林蛙油干品的筋膜等杂质除去,按照1:20~1:100的料液比添加饮用水,在4℃的环境下泡发12h。然后,打浆,过滤,得到林蛙油泡发液。b.在林蛙油泡发液中添加8~1 ...
【技术保护点】
一种林蛙油果膏,按林蛙油果膏重量百分比计,包括以下成分:1~5%林蛙油干品、0.2~0.5%葡萄糖酸内酯、8~15%木糖醇、0.01~0.05%甜菊糖苷、5~10%果粒0.05%山梨酸钾和0.02~0.06%香精。
【技术特征摘要】
1.一种林蛙油果膏,按林蛙油果膏重量百分比计,包括以下成分:1~5%林蛙油干品、0.2~0.5%葡萄糖酸内酯、8~15%木糖醇、0.01~0.05%甜菊糖苷、5~10%果粒0.05%山梨酸钾和0.02~0.06%香精。2.根据权利要求1所述的林蛙油果膏,其特征在于,利用林蛙油结合葡萄糖酸内酯作为凝胶剂。3.根据权利要求1所述的林蛙油果膏,其特征在于,添加木糖醇和甜菊糖苷作为甜味剂。4.根据权利要求1所述的林蛙油果膏,其特征在于,可根据口味需求添加不同种类、不同大小的无菌果粒。5.林蛙油果膏的制备方法如下:林蛙油泡发液→混料→杀菌→添加果粒等辅料及葡萄糖酸内酯→静置→冷却→成品;将林蛙油干品的筋膜等杂质除去...
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