CN103931974A - 一种含虾青素保健果冻及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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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
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- A—HUMAN NECESSITIES
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Abstract
一种含虾青素保健果冻及其制备方法,本发明特征是,虾青素果冻的配方为:0.2-0.6%虾青素、0.1%-1%食品凝固剂、1%-1.5%低聚糖、1%-3%调味油、0.5%-1%pH调节剂,余量纯水;制作方法:将纯水加热,根据成固态或液态的果冻加入食品凝固剂,依次加入调味油、虾青素、低聚糖,加入过程保持搅拌,使其完全充分溶解,再测定溶液pH,根据果冻需要添加调节剂,最后进行灌装,待灌装后用静态高压食品加工技术HPP进行灭菌,灭菌完成后进行理化和微生物检验,所检指标达标后可作为成品。本发明提供了一种具有保健功能果冻,具体为一种虾青素保健果冻及其制作方法。
Description
技术领域
本发明属于保健食品的果冻,尤其涉及一种虾青素保健果冻及其制备方法技术领域。
背景技术
果冻作为一种辅食,自诞生以来,因具其有艳丽的色彩和独特的口感和夺得人类的喜爱,随着人类人口的迅速增长以及世界贸易的国际化,果冻的消费量成几何级的增长,果冻行业已经发展成一个强大的经济支柱产业,每年销售额达到上百亿美元。
现目前市场上的果冻按形态学来分,可分为固态果冻和液体果冻;固态果冻是指生产加工过程中添加有凝固物将构成果冻的所有成分保持一定固有形态的果冻,液态果冻是指生产加工过程中添加少量凝固物或不加凝固物将构成果冻的所有成分保持液体形态的果冻。果冻按成分来分,分为果类果冻、菜类果冻、粮类果冻、奶类果冻等等,果类果冻是指构成的主要成分为果汁或果肉的果冻;菜类果冻是指构成的主要成分为蔬菜汁或蔬菜肉的果冻;粮类果冻指构成的主要成分为粮类或粮产品的果冻,奶类果冻是指构成的主要成分为奶类或奶制品的果冻。
伴随着社会的发展和生活水平的提高,对果冻越需求量也在增加,但一般性的果冻如奶类果冻、水果果冻、粮类果冻,已经琳琅满目,对具有保健功能果冻引起人们的关注,能具备抗氧化、抗衰老等的果冻更是果冻行业的发展方向。而虾青素是人类迄今为止发现最强的抗氧化剂,虾青素(3,3’-二羟基,4,4’-二酮基,β,β’胡萝卜素),分子式为C40H52O4,是一种酮式类胡萝卜素,含有两个羟基(—OH)和两个酮基(= O),其天然产物以油酯的形式存在。虾青素的生理功能有:抗氧化作用、抗癌作用、眼中枢神经系统的保护作用、延缓时差综合征、增强免疫作用、防止紫外线辐射、保护心血管健康等,被生命学家誉为”健康的钻石、可以食用的软黄金”。虾青素的超强抗氧化能力:维生素E的550倍、辅酶Q10的25倍,β胡萝卜素的50倍、叶黄素的200倍,玉米黄素的450倍。
因此发明含有虾青素的保健果冻对人类的生产生活具有非常重要的意义。
发明内容
本发明目的提供一种具有保健功能果冻,具体为一种虾青素保健果冻及其制作方法。
一种含虾青素保健果冻及其制备方法,本发明特征是,虾青素果冻的配方为:0.2——0.6%虾青素、0.1%——1%食品凝固剂、1%——1.5%低聚糖、1%——3%调味油、0.5%——1%pH调节剂,余量纯水;制作方法:将纯水加热,根据成固态或液态的果冻加入食品凝固剂,依次加入调味油、虾青素、低聚糖,加入过程保持搅拌,使其完全充分溶解,再测定溶液pH,根据果冻需要添加调节剂,最后进行灌装,待灌装后用静态高压食品加工技术HPP进行灭菌,灭菌完成后进行理化和微生物检验,所检指标达标后可作为成品;
其中:
虾青素来源采用:微藻养殖提取物或发酵法提取物或甲壳类提取物;
食品级凝胶为:食品级明胶、食品级琼脂、微藻提取物卡拉胶,之中选用一种或一种以上任意配合使用;
低聚糖为:低聚果糖、低聚木糖、低聚异麦芽糖选用一种或一种以上任意配合使用;
调味油为:红花籽油、橄榄油,选一种或一种任意配合使用。
pH调节剂为:柠檬酸、苹果醋、二氧化碳,选用一种或一种以上任意配合使用;
纯水为:蒸馏水、重蒸水,选一种或一种以上任意配合使用。
本发明与现有技术比较具有以下优点:
1、本发明具有工艺简捷明了,生产工艺易学易懂,整套技术好掌握等的优点。
2、本发明的果冻比常规的果冻具有保健功能,取代以往靠药来保健的做法,而且携带和使用方便。
3、本发明灭菌采用高压食品加工技术(high pressure processing, HPP),在常温下将所有微生物杀灭(包括芽孢杆菌),能最大程度保持果冻原料活性物质的有效性(如虾青素不耐高温)。
4、虾青素的来源广泛,可以同过微藻养殖、发酵法、甲壳类提取等方法取得。
5、选用虾青素为原料,充分利用其具有抗氧化作用、抗癌作用、眼中枢神经系统的保护作用、延缓时差综合征、增强免疫作用、防止紫外线辐射、保护心血管健康等。
6、虾青素都以油酯类的形式存在,根据物质的相似相溶定律,本发明选用调味油(红花籽油、橄榄油,可以选一种或两种配合使用)作为溶剂,可以有效将虾青素完全溶解在里面,不需要像常规使用法,用添加剂将虾青素包埋才能溶解的做法,而且本发明所使用的调味油所含的亚油酸和亚麻酸与虾青素巧妙结合,促进虾青素的生理功能发挥和增加其吸收利用率。
7、为了增加甜味口感和保健性,选用低聚糖为糖类(低聚果糖、低聚木糖、低聚异麦芽糖),此类糖天然安全,且能有效的预防蛀牙和血糖的升高,且低聚糖是体内益生菌的能量来源,对维护肠道健康有重要的作用,尤其适宜儿童和三高人群。
8、通过调节配料的酸度pH值可以增加食欲,选用柠檬酸、苹果醋、二氧化碳等为天然调节剂,最大程度保证果冻的天然和安全性,而且这些调节剂容易生产或购买。
下面结合附图和具体实施方式对本发明做进一步解释。
附图说明
图1为本发明的工艺流程示意图。
具体实施方式
一种含虾青素保健果冻及其制备方法,本发明特征是,虾青素果冻的配方为:0.2——0.6%虾青素、0.1%——1%食品凝固剂、1%——1.5%低聚糖、1%——3%调味油、0.5%——1%pH调节剂,余量纯水;制作方法:将纯水加热,根据成固态或液态的果冻加入食品凝固剂,依次加入调味油、虾青素、低聚糖,加入过程保持搅拌,使其完全充分溶解,再测定溶液pH,根据果冻需要添加调节剂,最后进行灌装,待灌装后用静态高压食品加工技术HPP进行灭菌,灭菌完成后进行理化和微生物检验,所检指标达标后可作为成品;
其中:
虾青素来源采用:微藻养殖提取物或发酵法提取物或甲壳类提取物;
食品级凝胶为:食品级明胶、食品级琼脂、微藻提取物卡拉胶,之中选用一种或一种以上任意配合使用;
低聚糖为:低聚果糖、低聚木糖、低聚异麦芽糖选用一种或一种以上任意配合使用;
调味油为:红花籽油、橄榄油,选一种或一种任意配合使用。
pH调节剂为:柠檬酸、苹果醋、二氧化碳,选用一种或一种以上任意配合使用;
纯水为:蒸馏水、重蒸水,选一种或一种以上任意配合使用。
本发明选用的原料及设备:(1)纯化水——重蒸水、(2)凝固剂——卡拉胶、(3)调味油——红花红花籽油、(4)虾青素——雨生红球藻提取虾青素、(5)低聚糖——低聚果糖、(6)酸度调节剂——柠檬酸、(7)静态高压灭菌(HPP)、(8)成品理和化微生物检验。
实施例:以生产1kg虾青素液态果冻为例
第一步称量加热锅的重量,取700——800g重蒸水(1)加入到锅内,将水加热到80℃。在加热过程中,称取4g卡拉胶(2),缓慢加入并进行人工或机械搅拌,待卡拉胶完全溶解完全,停止加热,通过自然降温或人为加速冷却,最后保持恒温在40—50℃。
第二步加入30g红花籽油(3),进行进行人工或机械搅拌,搅拌时间1——2分钟。
第三步加入3g雨生红球藻提取虾青(4),进行人工或机械搅拌,搅拌时间3——5分钟,让红花籽油(3)与虾青素(4)充分结合在一起。
第四步加入15g低聚果糖(5),进行进行人工或机械搅拌,搅拌时间1——2分钟。
第五步取少许的溶液,用酸度计测定pH值,再加入适量的柠檬酸(6),经进行人工或机械搅拌,搅拌时间1——2分钟,再次测定pH值,重复数次使最后的果冻溶液pH值保持在6.5——7弱酸性。
第六步将果冻溶液补加重蒸水(1),称量达到1kg,进行用人工或机械进行充分搅拌5——10分钟,然后灌装,最后将灌装的半成品放入到静态高压灭菌锅(7)内进行常温高压灭菌。
第七步将灭菌后的果冻产品抽样进行理化和微生物检验,所检的指标达标后就可作为虾青素保健果冻成品(8)。
实施例表明,本发明工艺路线清晰,制作方法简单易懂,生产成本低,所生产的虾青素保健果冻品质保证,果冻内虾青素有效成份没有被破坏或损失,保健功能稳定,吸收利用率高,产品无异味,保质期长。
Claims (1)
1.一种含虾青素保健果冻及其制备方法,其特征是,虾青素果冻的配方为:0.2——0.6%虾青素、0.1%——1%食品凝固剂、1%——1.5%低聚糖、1%——3%调味油、0.5%——1%pH调节剂,余量纯水;制作方法:将纯水加热,根据成固态或液态的果冻加入食品凝固剂,依次加入调味油、虾青素、低聚糖,加入过程保持搅拌,使其完全充分溶解,再测定溶液pH,根据果冻需要添加调节剂,最后进行灌装,待灌装后用静态高压食品加工技术HPP进行灭菌,灭菌完成后进行理化和微生物检验,所检指标达标后可作为成品;
其中:
虾青素来源采用:微藻养殖提取物或发酵法提取物或甲壳类提取物;
食品级凝胶为:食品级明胶、食品级琼脂、微藻提取物卡拉胶,之中选用一种或一种以上任意配合使用;
低聚糖为:低聚果糖、低聚木糖、低聚异麦芽糖选用一种或一种以上任意配合使用;
调味油为:红花籽油、橄榄油,选一种或一种任意配合使用;
pH调节剂为:柠檬酸、苹果醋、二氧化碳,选用一种或一种以上任意配合使用;
纯水为:蒸馏水、重蒸水,选一种或一种以上任意配合使用。
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