CN103766841A - 一种固态复合调味料及其制造方法 - Google Patents
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Abstract
本发明涉及一种固态复合调味料及其制造方法，尤其是以甜味为主的固态复合调味料及其制造方法。本发明的一种固态复合调味料，包括以下重量份的成分：麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03-16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份，微晶纤维素0.42份—0.45份。本发明固态复合调味料的甜味来源主要是天然甜味物质海藻糖、甜菊糖、罗汉果糖浆、不仅热量低、甜度高，并且营养丰富，罗汉果糖浆还具有止咳润肺的功效。
Description
技术领域
本发明涉及一种固态复合调味料及其制造方法，尤其是以甜味为主的固态复合调味料及其制造方法。
背景技术
目前甜味剂主要包括天然甜味剂和人工甜味剂。葡萄糖、蔗糖等糖类物质，作为天然甜味剂，也是重要的营养素，但其会迅速增高糖尿病患者的血糖水平和尿糖水平，并且热量高，不适合特定人群食用。而许多人工甜味剂在高浓度时存在苦味或其他异味，或者遇到酸碱等环境会改变化学性质，或者存在容易分解等问题。
发明内容
本发明的目的是提供一种低热量、高甜度的固态复合调味料。
为实现上述目的，本发明采用如下技术方案：一种固态复合调味料，包括以下重量份的成分：麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03-16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份，微晶纤维素0.42份—0.45份。
优选的，所述复合甜味剂包括天然甜味剂海藻糖11.04份—11.05份；甜菊糖2.19份—2.23份；以及人工甜味剂阿斯巴甜2.80份—2.84份。
优选的，所述固态复合调味料还包括重量份为0.42份—0.45份的微晶纤维素。
一种固态复合调味料的制造方法，包括如下步骤：
a将按比例配好的麦芽糊精、复合甜味剂、味精、食盐加入料车；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化；
c将再次熟化后的浆糊，经过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；
e将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒；
f干燥冷却。
优选的，所述罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，过滤掉残渣，留浆体。
优选的，所述a步骤中的味精和食盐需经过60目粉碎机粉碎。
优选的，步骤干燥冷却后，再加入微晶纤维素，混合至少3分钟。
本发明有益效果如下：
1、本发明固态复合调味料的甜味来源主要是天然甜味物质海藻糖、甜菊糖、罗汉果糖浆、不仅热量低、甜度高，并且营养丰富，罗汉果糖浆还具有止咳润肺的功效。
2、本发明固态复合调味料是糖尿病、高血压病、冠心病及高脂血症等患者的专用甜昧剂；可作为饮用牛奶、豆浆、咖啡等饮品的优良的低热量的白糖代用品，既甜度较高，又相对无毒副作用。
3、本发明固态复合调味料合理调配甜味、酸味、鲜味和咸味以及罗汉果特殊风味，口感极佳。
附图说明
下面，将结合附图和具体实施方式，进一步对本发明固态复合调味料及其有益技术效果进行详细说明。
图1为本发明固态复合调味料制造方法流程图。
具体实施方式
以下具体实施方式以及附图仅是对本发明的技术方案的示例性说明，而不应当视为本发明的全部或者视为对本发明技术的限定或限制。
下表1为各实施例的配方，均为重量份：
表1
| 实施例1 | 实施例2 | 实施例3 | |
| 麦芽糊精 | 75 | 78 | 80 |
| 小麦淀粉 | 0.88 | 0.86 | 0.84 |
| 食盐 | 1.86 | 1.84 | 1.82 |
| 味精 | 1.49 | 1.47 | 1.45 |
| 柠檬酸 | 0.51 | 0.49 | 0.47 |
| 阿斯巴甜 | 2.84 | 2.82 | 2.80 |
| 甜菊糖 | 2.23 | 2.21 | 2.19 |
| 海藻糖 | 11.05 | 11.05 | 11.04 |
| 罗汉果糖浆 | 0.50 | 0.40 | 0.24 |
| 微晶纤维素 | 0.45 | 0.43 | 0.42 |
以上实施例1-3采用如图1所示的方法制造：
a将按比例配好的麦芽糊精、甜味剂、味精、食盐加入料车，其中味精和食盐先经过60目粉碎机粉碎；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化。浆体要均匀透亮，无块状；
c将再次熟化后的浆糊，经60目筛过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；沸腾机要受热均匀；
e 将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒。喷浆和制粒过程中，会蒸发掉一定水分；
f干燥冷却。再加入微晶纤维素，混合至少3分钟。
其中罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，60目筛过滤掉残渣，留浆体备用，制备好的罗汉果糖浆需冷藏保存。
Claims (8)
1.一种固态复合调味料，其成分包括以下重量份的成分：
麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03-16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份。
2.根据权利要求1所述的固态复合调味料，其特征在于：所述复合甜味剂包括天然甜味剂海藻糖11.04份—11.05份；甜菊糖2.19份—2.23份；以及人工甜味剂阿斯巴甜2.80份—2.84份。
3.根据权利要求1或2所述的固态复合调味料，其特征在于：所述酸味剂为柠檬酸。
4.根据权利要求1或2所述的固态复合调味料，其特征在于：还包括重量份为0.42份—0.45份的微晶纤维素。
5.一种权利要求1所述的固态复合调味料的制造方法，包括如下步骤：
a将按比例配好的麦芽糊精、复合甜味剂、味精、食盐加入料车；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化；
c将再次熟化后的浆糊，经过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；
e将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒；
f干燥冷却。
6.根据权利要求5所述的固态复合调味料制造方法，其特征在于：所述罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，过滤掉残渣，留浆体。
7.根据权利要求5所述的固态复合调味料制造方法，所述a步骤中的味精和食盐需经过60目粉碎机粉碎。
8.根据权利要求5或6所述的固态复合调味料制造方法，其特征在于，在f步骤干燥冷却后，再加入微晶纤维素，混合至少3分钟。
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