CN103844153B - 一种增稠剂、含有所述增稠剂的果酱及其制备方法 - Google Patents
一种增稠剂、含有所述增稠剂的果酱及其制备方法 Download PDFInfo
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- CN103844153B CN103844153B CN201410077559.4A CN201410077559A CN103844153B CN 103844153 B CN103844153 B CN 103844153B CN 201410077559 A CN201410077559 A CN 201410077559A CN 103844153 B CN103844153 B CN 103844153B
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种增稠剂,所述的增稠剂包括以下重量比的组分:羧甲基纤维素钠50%-70%、瓜尔胶10%-40%、黄原胶5%-25%、卡拉胶0.1%-10%、α-环状糊精0.1%-10%,将上述组份混合,即制得本发明所述的增稠剂。本发明还公开了一种含有所述增稠剂的果酱及其制备方法,制得的果酱可用于含所述果粒的乳制品、果汁饮料、果酱、果冻、糖果、冰激凌、雪糕、沙冰、沙拉、糕点、烘烤食品、有馅食品等的食品中。本发明所述的增稠剂具有透明度好、粘稠高、保水性能好、抗剪切的特点,添加于果酱中,可使果酱的流动性好、均匀度高、质感好,充分释放水果风味的口感,且成本低廉,有很强的市场推广价值。
Description
技术领域
本发明涉及一种果酱用添加剂,特别涉及一种增稠剂、含有所述增稠剂的果酱及其制备方法。
背景技术
随着人们生活水平的提高,对食品的口感和营养要求越来越高,果酱作为一种水果为主的深加工产品,在越来越多的食品中使用,例如酸奶、花色奶、糕点、面包、饮料、汤圆、冰激凌、棒冰等各个产品。果酱中水果含量高,营养丰富,口感饱满,而且保质期长,解决了新鲜水果保质期短、易腐烂、季节性强等劣势,正处在高速增长阶段。
果酱是以水果、果汁或果浆与糖作为主要原料,经预处理、煮制、打浆(或破碎)、配料、浓缩、包装等工序制成的酱状产品。果酱的主要原料是新鲜或者冷冻的水果,在加工过程中,由于果肉的密度和整个果酱的水相体系密度不同,容易造成果肉的上浮或者下沉,尤其是含大颗粒水果的果酱、果肉或果粒的不均匀,造成果酱生产过程中灌装不均匀,影响产品质量。
现有的解决方法主要是通过加入淀粉、果胶、卡拉胶等增稠剂使果酱均匀,但单一的或者几种增稠剂的组合会对果酱的状态、口感产生影响,从而影响到最终的应用产品。
例如,淀粉是一般果酱生产中常用的增稠剂,但由于淀粉有一定的浊度,看上去不透明,没有晶莹剔透的外观。淀粉保水性能差,果酱容易出现析水、分层等不良现象。另外淀粉的口感比较糊口,在提供粘度的同时,掩盖了部分水果的香气和滋味。
又如,果胶是一种由线性D-半乳糖醛酸甲酯连接而成的非淀粉多糖,属于膳食纤维,是一种常用的增稠剂,但是其在实际使用中的限制较多,如高甲氧基果胶只适合在制备高糖度的果酱中使用,与消费者追求低糖低热量果酱的意愿相反;如低甲氧基的果胶的状态会产生类似于果冻的弱凝胶,具有颗粒外观和特殊口感,添加到果酱后影响果酱的口感;此外,由于果胶的价格较高,如大量使用则会增加成本;因此,现有的技术中,果胶在果酱中的使用受到了较大的限制。
专利CN100512657C公开了一种含有果粒的奶制品,奶制品中含有果粒、乳制品、稳定剂组合等,其中所述的稳定剂组合是由改性生物发酵多糖和增稠剂组成,改性生物多糖包括黄原胶、结冷胶、热凝胶等,但是在该专利中,并未能公开在果酱制备过程中,减少果酱分层或析水的方法。
因此,亟待对解决果酱生产过程中灌装不均匀,以及在储存、运输、销售过程中出现分层或析水问题做进一步的研究。
发明内容
本发明旨在提供一种针对在现有的果酱生产中遇到的增稠问题的解决方法,本发明提供了一种透明度好、粘稠高、保水性能好、抗剪切,且生产成本低的增稠剂、含有所述增稠剂的果酱及其制备方法。
本发明的第一个方面提供了一种增稠剂,包括以下的重量比的组分:
在本发明一个较为优选的实施例中,所述的增稠剂还可以包括以下的重量比的组分:
在本发明又一个较为优选的实施例中,所述的增稠剂还可以包括以下的重量比的组分:
本发明的第二个方面提供了一种增稠剂的制备方法,将上述的原料羧甲基纤维素钠、瓜尔胶、黄原胶、卡拉胶以及α-环状糊精分别进行过筛后,按照上述的比例混合,即制得本发明所述的增稠剂。
本发明的第三方面提供了一种含有所述增稠剂的果酱的制备方法,具体步骤如下:
步骤1,将所述的增稠剂与水混合、搅拌并恒温5-20min后,得增稠剂溶液备用;
步骤2,将步骤1中所得的增稠剂溶液与果酱原液混合、搅拌加热并恒温5-20min,得到混合果酱溶液。
本发明所述的含有所述增稠剂的果酱的制备方法还包括:
步骤3,将所述混合果酱溶液灌装、杀菌、冷却,制得所需的果酱。
上述含有所述增稠剂的果酱的制备方法的步骤1中,在所述的增稠剂在与水混合前,还包括将所述的增稠剂与食用糖混合;
其中,所述的增稠剂与食用糖的混合重量比优选为1:(3-7),更优选为1:(4-6),最优选为1:5。
上述含有所述增稠剂的果酱的制备方法的步骤1中,所述的增稠剂与食用糖混合后与所述水的混合重量比优选为1:(3-7),更优选为1:(4-6),最优选为1:5,且恒温的温度为90℃以上,恒温的时间还可优选为8-15min,时间可以更优选为8-12min,最优选为10min。
上述含有所述增稠剂的果酱的制备方法的步骤1中,所述的食用糖不受限制,可选自白砂糖、绵白糖、赤砂糖、粗砂糖、绵砂糖、多晶体冰糖、单晶体冰糖、方糖、冰片糖、黄砂糖、加工红糖,转化糖浆、果葡萄糖浆、蜂蜜和糖蜜等中的一种或几种。
上述含有所述增稠剂的果酱的制备方法的步骤2中,所述的果酱原液包括果酱原料、色素溶液、食用糖以及酸度调节剂,所述果酱原液的制备方法如下:
将所述果酱原料、所述食用糖加水混合、加热,并加入所述酸度调节剂至所述食用糖溶解后,与所述色素溶液混合、搅拌至溶解,得到所述果酱原液。
其中,所述的色素加入水中混合搅拌,所述色素与所述水的混合比例为优选为1:(5-12),更优选为1:(8-12),最优选为1:10,其中,所述水的温度优选为40-55℃,更优选为45-52℃,进一步优选为48-50℃,最优选为50℃。
上述的果酱原料不受限制,可以选自菠萝、草莓、枸杞、番茄、蓝莓、黑莓、葡萄、桑葚、火龙果、桃、杏、柑桔、橙、柠檬、柚、椰子、香蕉、苹果、梨、芒果、石榴、莲雾、西瓜、山楂、菠萝、木瓜、哈密瓜、枇杷、无花果、枣、柿子、荔枝、桂圆、李子、樱桃、梅、海棠、甜瓜、山竹、冬瓜等其它水果中的一种或几种。
上述的色素也不受限制,可以是天然β胡萝卜素、甜菜红、姜黄、红花黄、紫胶红越橘红、辣椒红、辣椒橙、红米红、菊花黄浸膏、黑豆红、玉米黄、萝卜红、可可壳色、红曲米、红曲红、落葵红、黑加伦红、桅子黄、桅子兰,沙棘黄、玫瑰茄红、橡子壳棕,NP红、多惠柯棕,桑椹红、天然芥菜红、金樱子棕、姜黄素、花生农红、葡萄皮红、藻兰、植物炭黑,密蒙黄,紫草红、茶黄色素、苋菜红、胭脂红、新红、柠檬黄、日落黄、靛蓝、亮蓝、赤红、诱惑红等。
上述食用糖同样也是不受限制的,所述的食用糖可选自白砂糖、绵白糖、赤砂糖、粗砂糖、绵砂糖、多晶体冰糖、单晶体冰糖、方糖、冰片糖、黄砂糖、加工红糖,转化糖浆、果葡萄糖浆、蜂蜜和糖蜜等中的一种或几种。
上述酸度调节剂同样也不受限制,可以是柠檬酸、柠檬酸钾、柠檬酸钠、酒石酸、苹果酸、乳酸、乙酸、碳酸氢钠、碳酸氢二钠、碳酸氢钾、碳酸钠、碳酸钾、氢氧化钾、氢氧化钙、磷酸、六偏磷酸钠、三聚磷酸钠、磷酸三钠、磷酸三钾、焦磷酸钠等。
上述含有所述增稠剂的果酱的制备方法的步骤2中,所述恒温的温度优选为85℃以上,更优选为90℃以上,恒温的时间可进一步优选为10-15min;
此外,在所述的恒温完成后,且在得到混合果酱溶液之前,还包括加入香精混合。
上述的香精可以是水果香精,如水蜜桃香精、橙汁香精、黑莓香精、草莓香精、菠萝香精、苹果香精、荔枝香精、芒果香精、柠檬香精、燕麦香精、大麦香精等,也可以是天然香料香精,如姜、胡椒、薄荷、丁香、茉莉、桂花、玫瑰、肉豆蔻、香叶、草果和桂皮等。
上述含有所述增稠剂的果酱的制备方法的步骤3中,所述的灌装、杀菌、冷却为采用热灌装方式,将混合果酱溶液灌装入袋,再将装有混合果酱溶液的袋置于90-95℃水浴中进行杀菌4-6min后冷却,得到所需的果酱,其中,所述的杀菌是最优选为5min。其中,所述的灌装入袋优选为灌装到PE耐蒸煮袋中。
含有所述增稠剂的果酱的制备方法,果粒清晰可见,透明度好、口感酸甜适中,水果香味浓郁且具有稳定性好,不析水、不分层的特点,所得的果酱的保质期可以达到12个月。
本发明的第四方面提供了一种采用所述的制备方法制得的含有所述增稠剂的果酱的应用,具体可以用于:含所述果粒的乳制品(如酸奶,并优选为液体酸奶)、果汁饮料、果酱、果冻、糖果、冰激凌、雪糕、沙冰、沙拉(色拉)、糕点(如蛋糕)、烘烤食品(如面包)、有馅食品(如馅饼、月饼)等的食品中。
本发明所述的增稠剂可以通过食品增稠剂的复合技术以及相互间的协同作用,将这些增稠剂进行合理复配,最终得到具有透明度好、粘稠高、保水性能好、抗剪切的特点。从而代替传统的淀粉、果胶用于果酱中,使果酱的流动性好、均匀度高、质感好,充分释放水果风味的口感。此外,由于所选用的增稠剂都是水合性非常好的,容易溶于热水溶胶,易于生产。能有效的解决了单一增稠剂的弊端,且成本低廉,有很强的市场推广价值。
在本发明所述的增稠剂中,所述的增稠剂中含有的羧甲基纤维素钠和瓜尔胶,具有高粘度,高透明度,耐酸,风味掩饰性弱,抗剪切,成本低廉的特点。黄原胶具有良好的保水性能,加入的卡拉胶与黄原胶有很好的协同作用,提高产品保水性,而加入的α-环状糊精则可以调节果酱的口感,并且具有在高温下稳点的特点。将上述的成分按比例复配混合可以有效的解决果酱的析水、分层的问题。
含有本发明所述的增稠剂的果酱果粒清晰可见,透明度好,且口感酸甜适中,水果的香味浓郁。稳定性好,不析水、分层,保质期可以达到12个月。
具体实施方式
下面通过具体实施例,对本发明内容作进一步说明。
实施例1
第一部分:制备增稠剂
制备一种果酱用增稠剂,包括以下的组分:
将上述原料过筛、混合均匀后即制得1000g的增稠剂。
第二部分,利用本实施例中制得的增稠剂作为果酱的增稠剂生产菠萝果粒果酱,组分如下:
具体的制备步骤如下:
步骤1,制备增稠剂溶液
将增稠剂和一定比例的白砂糖混合均匀,得到增稠剂与食用糖混合物后,加入90℃以上热水中,搅拌至增稠剂全部溶解,继续加热,保持90℃以上10分钟;其中,所述增稠剂与白砂糖的混合比例为1:5,所述增稠剂与食用糖混合物与热水的比例为1:5;
步骤2,制备色素溶液
β-胡萝卜素先按1:10加入50℃温水,搅拌至全部溶解,得色素溶液备用;
步骤3,制备混合果酱原液
将一部分水、菠萝丁和剩余白砂糖混合,加热至白砂糖全部溶解。加入柠檬酸,搅拌至全部溶解。加入β-胡萝卜素溶液,搅拌至全部溶解,得到混合果酱原液;
步骤4,制备混合果酱溶液
步骤1制备好的增稠剂溶液加入到步骤3所得的混合果酱原液中,,搅拌至均匀,熬煮10-15分钟,保持温度90℃以上,加入菠萝香精,搅拌均匀,得到混合果酱溶液。
步骤5,制得所需的果酱
热灌装到PE耐蒸煮袋中,放入90-95℃水浴中杀菌5分钟,冷却,制得所需的果酱。
本实施例中制得的菠萝果粒果酱,菠萝果粒清晰可见,透明度好,且口感酸甜适中,菠萝香味浓郁。稳定性好,不析水、分层,保质期可以达到12个月。
实施例2
第一部分:制备增稠剂
制备一种果酱用增稠剂,包括以下的组分:
将上述原料过筛、混合均匀后即制得1000g的增稠剂。
第二部分,利用实施例2制得的增稠剂作为果酱的增稠剂生产草莓果粒果酱,组分如下:
具体的制备步骤如下:
步骤1,增稠剂溶液制备
将增稠剂和一定比例的白砂糖混合均匀,加入90℃以上热水中,搅拌至增稠剂全部溶解,继续加热,保持90℃以上10分钟;其中,所述增稠剂与白砂糖的混合比例为1:5,所述增稠剂与食用糖混合物与热水的比例为1:5;
步骤2,制备色素溶液
红曲红色素先按1:10加入50℃温水,搅拌至全部溶解,得色素溶液备用;
步骤3,制备混合果酱原液
将一部分水、草莓粒和剩余白砂糖混合,加热至白砂糖全部溶解。加入柠檬酸,搅拌至全部溶解。加入红曲红色素溶液,搅拌至全部溶解,得到混合果酱原液;
步骤4,制备混合果酱溶液
由步骤1制备好的增稠剂溶液加入到步骤3所得的混合果酱原液中,搅拌至均匀,熬煮10-15分钟,保持温度90℃以上,加入草莓香精,搅拌均匀,得到混合果酱溶液。
步骤5,制得所需的果酱
热灌装到PE耐蒸煮袋中,放入90-95℃水浴中杀菌5分钟,冷却,制得所需的果酱。
本实施例中制得的草莓果粒果酱,颜色红亮诱人,草莓果粒完整,透明度好。口感酸甜可口,草莓香味自然丰富。果酱稳定性好,保质期可以达到12个月。
实施例3
制备一种果酱用增稠剂,包括以下的组分:
将上述原料过筛、混合均匀后即制得1000g的增稠剂。
第二部分,利用实施例3制得的增稠剂作为果酱的增稠剂生产水蜜桃果粒果酱,组分如下:
具体的制备步骤如下:
步骤1,增稠剂溶液制备
将增稠剂和一定比例的白砂糖混合均匀,加入90℃以上热水中,搅拌至增稠剂全部溶解,继续加热,保持90℃以上10分钟;其中,所述增稠剂与白砂糖的混合比例为1:5,所述增稠剂与白砂糖混合物与热水的比例为1:5;
步骤2,制备色素溶液
β-胡萝卜素先按1:10加入45℃温水,搅拌至全部溶解,得色素溶液备用;
步骤3,制备混合果酱原液
将一部分水、水蜜桃粒和剩余白砂糖混合,加热至白砂糖全部溶解。加入柠檬酸,搅拌至全部溶解。加入β-胡萝卜素溶液,搅拌至全部溶解,得到混合果酱原液;
步骤4,制备混合果酱溶液
由步骤1制备好的增稠剂溶液加入到步骤3所得的混合果酱原液中,搅拌至均匀,熬煮10分钟,保持温度95℃以上,加入水蜜桃香精,搅拌均匀,得到混合果酱溶液。
步骤5,制得所需的果酱
热灌装到PE耐蒸煮袋中,放入95℃水浴中杀菌5分钟,冷却,制得所需的果酱。
本实施例中制得的水蜜桃果粒果酱,颜色晶莹剔透,水蜜桃果粒完整,透明度好。口感酸甜可口富。果酱稳定性好,保质期可以达到12个月。
对比例1
制备一种果酱用增稠剂,包括以下的组分:
羧甲基纤维素钠 650g
瓜尔胶 200g
黄原胶 130g
卡拉胶 20g
将上述原料过筛、混合均匀后即制得1000g的增稠剂。
采用如实施例1中所述的组分和方法,制得含有本对比例1中所得的增稠剂的菠萝粒果酱。
对比例2
制备一种果酱用增稠剂,包括以下的组分:
羧甲基纤维素钠 650g
瓜尔胶 200g
黄原胶 130g
α-环状糊精 20g
将上述原料过筛、混合均匀后即制得1000g的增稠剂。采用如实施例2中所述的组分和方法,制得含有本对比例2中所得的增稠剂的草莓粒果酱。
对比例3
制备一种果酱用增稠剂,包括以下的组分:
羧甲基纤维素钠 700g
卡拉胶 150g
α-环状糊精 150g
将上述原料过筛、混合均匀后即制得1000g的增稠剂。采用如实施例3中所述的组分和方法,制得含有本对比例3中所得的增稠剂的水蜜桃粒果酱。
检测实施例
采用GBT22474-2008《果酱》对上述所得的增稠剂制备得到的果酱的中相关的检测方法,进行检测,具体如下:
实验方法:采用实施例1-3,对比例1-3中所获得的增稠剂制备得到6种果酱分为6个实验组,采用不锈钢匙取6组实验组果酱的样品,每个样品取约20g,分别置于清洁的白瓷盘中,观察其组织形态、有无杂质等。
实验结果:如表1中所示。
表1,本发明实施例果酱检测结果对照表
如表1中所示,本发明实施例1-3中所制得的果酱在正常视力下午可见杂质,且均匀度高,无分层和析水的现象,无结晶产生;
然而,在对比例1、对比例2中,均出现了肉眼可见的分层和析水的现象,且其均匀度仅为中等均匀度,在对比例2中还出现了结晶,对果酱的品质有影响。
而在对比例3中,由于使用的α-环状糊精、卡拉胶的用量较多,使得含有对比例3中所得的增稠剂的果酱出现了明显分层、析水的现象,且均匀度较低,出现了明显的结晶体,制得的果酱品质较差。
综上,含有本发明实施例所制得的增稠剂的果酱,果粒清晰可见,透明度好、口感酸甜适中,水果香味浓郁且具有稳定性好,不析水、不分层的特点,所得的果酱的保质期可以达到12个月。
以上对本发明的具体实施例进行了详细描述,但其只是作为范例,本发明并不限制于以上描述的具体实施例。对于本领域技术人员而言,任何对本发明进行的等同修改和替代也都在本发明的范畴之中。因此,在不脱离本发明的精神和范围下所作的均等变换和修改,都应涵盖在本发明的范围内。
Claims (9)
1.一种含有增稠剂的果酱的制备方法,其特征在于,具体步骤如下:
步骤1,将增稠剂与水混合、搅拌并恒温5-20min后,得增稠剂溶液备用;
步骤2,将步骤1中所得的增稠剂溶液与果酱原液混合、搅拌加热并恒温5-20min,得到混合果酱溶液,所述增稠剂由以下重量比的组分组成:
2.根据权利要求1所述的含有增稠剂的果酱的制备方法,其特征在于,所述增稠剂由以下重量比的组分组成:
3.根据权利要求1所述的含有增稠剂的果酱的制备方法,其特征在于,增稠剂的制备方法为将羧甲基纤维素钠、瓜尔胶、黄原胶、卡拉胶以及α-环状糊精分别进行过筛后,按比例混合,即制得所述的增稠剂。
4.根据权利要求1所述的方法,其特征在于,在所述的步骤1中,在所述的增稠剂在与水混合前,还包括将所述的增稠剂与食用糖混合;其中,所述的增稠剂与食用糖的混合重量比为1:(3-7),所述的增稠剂和食用糖混合后与所述水混合重量比为1:(3-7),恒温的温度为90℃以上。
5.根据权利要求1所述的方法,其特征在于,在所述的步骤2中,所述的果酱原液包括果酱原料、色素溶液、食用糖以及酸度调节剂;其中,将所述果酱原料、所述食用糖加水混合、加热,并加入所述酸度调节剂至所述食用糖溶解后,与所述色素溶液混合、搅拌至溶解,得到所述果酱原液;所述色素溶液由色素与水的混合而得到,其中所述色素与所述水的混合比例为1:(5-12),所述水的温度为40-55℃。
6.根据权利要求5所述的方法,其特征在于,在所述的步骤2中,所述恒温的温度为85℃以上,在所述的恒温完成后,且在得到混合果酱溶液之前,还包括加入香精混合。
7.根据权利要求1所述的方法,其特征在于,还包括:步骤3,将所述混合果酱溶液灌装、杀菌、冷却,制得所需的果酱。
8.根据权利要求7所述的方法,其特征在于,在所述的步骤3中,所述的灌装、杀菌、冷却为采用热灌装方式,将混合果酱溶液灌装入袋,再将装有混合果酱溶液的袋置于90-95℃水浴中杀菌4-6min后冷却。
9.一种采用如权利要求1-8中任一项所述的方法制得的含有所述增稠剂的果酱的应用,其特征在于,用于含所述果酱的乳制品、果汁饮料、果酱、果冻、糖果、冰激凌、雪糕、沙冰、沙拉、烘烤食品中。
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