CN103564280A - 一种用于水果沙拉的新型复合食品胶的制备工艺 - Google Patents
一种用于水果沙拉的新型复合食品胶的制备工艺 Download PDFInfo
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种用于水果沙拉的新型复合食品胶的制备工艺，具体涉及一种用于水果沙拉的新型复合食品胶的配方及生产方法，属于功能性食品及生物技术在食品安全领域的应用的技术领域，其特征包括卡拉胶45%-55%，黄原胶10%-30%，魔芋粉10%-20%，氯化钾10%-15%，将上述原料混合均匀，在常温下粉碎后即制得水果沙拉用复合食品胶，魔芋食品能够有效吸附胆固醇和胆汁酸、抑制肠道对胆固醇和胆汁酸的吸收，本发明的产品具有很好地降低人体对胆固醇和胆汁酸吸收，是高胆固醇和高胆汁酸患者的健康食品添加剂。
Description
技术领域
本发明涉及一种用于水果沙拉的新型复合食品胶的制备工艺，具体涉及一种用于水果沙拉的新型复合食品胶的配方及生产方法，属于功能性食品及生物技术在食品安全领域的应用的技术领域。
背景技术
目前，市场上的水果沙拉即含果肉可吸果冻的生产原料主要是白砂糖、食品胶、柠檬酸、香精等材料组成，大多是具有高胆固醇和高胆汁酸，所以吃多了对人体的健康具有一定的危害，本发明涉及一种用于水果沙拉的新型复合食品胶的制备工艺，能有效地克服以上问题，
水果沙拉即含果肉可吸果冻，是一种凝胶、不流散、无破裂、有韧性、有质感，组织细腻、均匀的可吸果冻。水果沙拉的生产原料主要是白砂糖、食品胶、柠檬酸、香精等，按白糖添加量15％计算，每一个15克重的果冻在体内产生的热能为8.93千卡，而普通成年人每日热能供给量约为2500千卡，因此其在体内产生热能所占比例极低，是一种低热能高膳食纤维的健康食品。产品外观晶莹剔透，色泽鲜艳多样，口感细腻爽滑、清甜滋润，又有一定的营养价值，近年来深受广大消费者喜爱，具有广阔的市场前景。又因其生产成本低廉、工艺简单、设备投资少，成品率高，销售畅旺，给厂家带来可观的经济效益。
卡拉胶，也叫角叉菜胶、鹿角藻胶、爱尔兰苔菜胶，是从红藻类海藻中提取出来的海藻多糖的统称。卡拉胶是由1,3苷键键合的β-D-吡喃半乳糖残基和1,4苷键键合的α-D-吡喃半乳糖残基交替地连接而成的线性多糖，商业化的有三种类型k-型(kappa)、ι-型(iota)和λ-型(lambda)等，均属于酸性多糖。k-型对K+敏感，易形成最强烈的凝胶，ι-型对Ca2+敏感，易形成强度不高的凝胶，而λ-型不能形成凝胶。卡拉胶具有热稳定性好、透明度高、形成凝胶时所需浓度低等特点，其被选作果冻制作的主要胶体原料，但同时也存在凝胶脆性大、弹性小、易出现脱液收缩等问题。
黄原胶也称汉生胶，是以玉米淀粉、蔗糖等为主要原料，经生物工程方法得到的一种高分子微生物阴离子多糖，可以溶于冷水和热水之中，由于它的高粘度，高耐酸、碱、盐特性和高耐热稳定性，是目前所知的性能优越的生物胶之一，在食品工业上，黄原胶用作增稠剂、稳定剂等。
魔芋粉主要成分为葡甘露聚糖，属可溶性多糖类，是由D-葡萄糖与D-甘露糖按1∶1.6比例及β-1,4键合的多糖，其中每19个糖残基与一个乙酰基以酯键型式结合。魔芋粉在水中可溶胀形成高粘度溶胶，可与k-型卡拉胶反应形成高弹性热可逆凝胶。
复合食品胶（也可叫复配食品胶）是指将两种或两种以上食品胶体按照一定的比例复合而成的食品添加剂产品。而广义的复合食品胶定义还包括下面的情况：一种或一种以上食品胶与非食品胶类别的食品添加剂（或可食用化学物，如盐类）复合而得到的添加剂。通过食品胶的复合完全能制作出透明度高、弹性适中、口感细腻、析水量少的果冻。
发明内容
本发明的目的在于提供一种制备水果沙拉的含卡拉胶的新型复合食品胶。本发明以魔芋胶、卡拉胶为主要配料，研制果冻粉，该种果冻粉通过食品胶的科学合理复配，最终达到增加弹性,调整口感，减少析水量，降低成本之目的。
本发明的发明目的通过如下技术方案实现：
用于制备水果沙拉的新型复合食品胶，其组成及配比（重量百分比）为：卡拉胶25%-35%，魔芋粉35%-45% ，黄原胶15%-25%，柠檬酸钾5%-15%。
该新型功能复合食品胶的制备方法为：将上述原料混合均匀，在常温下粉碎后即制得水果沙拉用复合食品胶。
将制得的水果沙拉用复合食品胶做为果冻粉制备水果沙拉，制成的水果沙拉具有排毒、通便、洁胃、疾病防治、平衡盐分、补钙等功效。
具体实施方式
下面通过实施例对本发明作进一步说明，其目的仅在于更好理解本发明的内容而非限制本发明的保护范围：
实施例1
复合食品胶的制备：
卡拉胶 30%
魔芋胶 40%
黄原胶 20%
柠檬酸钾 10%
在常温下将上述原料粉碎后混合均匀即制成本发明粉状复合功能食品胶。
实施例2
复合食品胶的制备：
卡拉胶 35%
魔芋胶 35%
黄原胶 20%
柠檬酸钾 10%
在常温下将上述原料粉碎后混合均匀即制成本发明粉状复合功能食品胶。
实施例3
将实施例1制得的复合食品胶做为果冻粉来制备果冻：
果冻粉 0.6g
白砂糖 15g
柠檬酸 0.2g
香精，色素适量
加水至100g
制备工艺：
1.将复配胶、白砂糖，柠檬酸钠干混，在搅拌状态下加入水中，搅匀，放置3小时；
2.加热至85℃以上，保温5～10分钟；
3.降温至65℃左右，加柠檬酸，香精，色素；然后灌装；
4.85℃以上水浴中杀菌30分钟；
5.冷水中冷却；
6.包装，入库。
实施例4
将实施例1制得的复合食品胶做为果冻粉来制备果冻：
果冻粉 50g
白砂糖 1200g
柠檬酸 8g
苹果酸 10g
香精，色素适量
加水至 10000g
制备工艺：
1.将果冻粉、白砂糖干混，在搅拌状态下加入水中，搅匀，放置3小时；
2.加热至85℃以上，保温5～10分钟；
3.降温至65℃左右，加苹果酸、柠檬酸，香精，色素；然后灌装；
4.85℃以上水浴中杀菌30分钟；
5.冷水中冷却；
6.包装，入库。
Claims (2)
1.一种用于水果沙拉的新型复合食品胶的制备工艺，其组成及配比为：卡拉胶45%-55%，黄原胶10%-30%，魔芋粉10%-20% ，氯化钾10%-15%。
2.根据权利要求1所述的复合食品胶，其制备方法为：将上述原料混合均匀，在常温下粉碎后即制得水果沙拉用复合食品胶。
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