CN103976306A - 一种乳钙果粉及其制备方法 - Google Patents
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Classifications
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种乳钙果粉及其制备方法。其特征在于它是由下述重量份的原料制成:新鲜水果65~95、奶粉16~22、乳钙3~9、蔗糖18~25、麦芽糊精1~2、柠檬酸0.01~0.02、二十二碳六烯酸0.190~0.205、花生四烯酸0.055~0.085。与现有技术相比,本发明能更全地保留鲜果的营养成分,同时含有乳钙等其它营养成分,工艺简单且成本低,可大规模生产。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种乳钙果粉及其制备方法。
背景技术
乳钙是乳清无机盐浓缩物,是营养价值最好的无机盐源且易消化吸收。牛乳中的总无机盐量约0.7%,钙约为0.1%。与其它食品中的钙相比,是最优质的钙源,这是因为牛乳中的钙约有70%呈酪蛋白胶粒状态,其中包括胶原体的磷酸钙的40%,与干酪素结合钙约30%。牛乳中的钙约有30%为可溶性钙,在可溶性钙中约有30%属离子性钙,60%为柠檬酸钙,余下的10%为磷酸钙。是目前国际上营养科学界公认的元素最易吸收的钙源,人体吸收率高,并且富含有牛奶中天然的蛋白碎片,多肽、氨基酸及其它大量的矿物质。
羊乳钙:钙磷比例好。羊乳维D钙片比例1∶8∶1的黄金比例,更接近母乳,钙吸收更好,不伤肠胃。羊奶的脂肪球与蛋白质颗粒只有牛奶的1/3,且颗粒大小均匀,更容易被人体消化吸收。羊奶中含有大量的蛋白质结构、乳清蛋白与母乳相同,且不含牛奶中可致过敏的异性蛋白。所以羊奶比其它奶制品更易消化吸收,不会引起胃部不适、腹泻等乳制品过敏症状发生,是任何体质的人都可以接受的乳制品。羊奶的脂肪结构中,碳链短,不饱和脂肪酸含量高,呈良好的乳化状态,更有利于机体直接利用。特别适合过敏体质和体制较弱的人群。羊奶的酪蛋白结构与牛奶中的不同;在羊奶中主要含α-2S酪蛋白、β-酪蛋白,这两种酪蛋白易被酵母分解;而牛奶中主要含有α-1S酪蛋白,因此,对牛奶过敏和体质较弱的人群完全可以接受羊奶。羊奶中含有200多种营养物质,其含有与母乳接近的丰富矿物质、微量元素、多种维生素、牛磺酸、二十二碳六烯酸等,蛋白质、矿物质及各种维生素的总含量高于牛奶。羊奶含有生物活性因子“环磷腺苷”,“三磷酸腺苷”和“EGF生长因子”,这些因子在体内具有多种调节功能,“环磷腺苷”是科学界公认的防癌抗癌因子,它能使人体新陈代谢维持平衡,能增加血清蛋白和蛋白的含量,增加人体的抗病力;可改善心肌营养,软化血管,对改善防治动脉硬化、高血压具有非常有效的功效,同时,婴幼儿使用羊奶乳钙不容易上火。
果蔬粉是将新鲜果品、蔬菜加工成粉状的成品,具有营养丰富、风味独特、易于保存、携带方便、冲调简单等优点,目前已成为国内外研究的重点。而在果粉中添加一些辅料,既丰富果粉的营养,又改善其口感,能适应更多消费者需求。
发明内容
本发明目的在于提供一种乳钙果粉,以重量份计,包含以下原料组分:新鲜水果65~95、奶粉16~22、乳钙3~9、蔗糖18~25、麦芽糊精1~2、柠檬酸0.01~0.02、二十二碳六烯酸0.190~0.205、花生四烯酸0.055~0.085;
其中,所述的新鲜水果为苹果、草莓、蓝莓、柠檬、橙、山楂的一种或多种。
优选地,所述乳钙为直接从牛奶中提取出来的纯天然活性高乳蛋白钙或从羊奶中提取出来的纯天然活性高乳蛋白钙。
优选地,所述奶粉为羊奶粉。
本发明的另一个目的在于一种乳钙果粉的制备方法,包括以下步骤:
(1)溶糖过滤:按所述重量份称取蔗糖,加入2~5倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(2)原料预处理:将新鲜水果用浓度为30~35g/L的盐水浸泡5~10min,再用清水清洗;
(3)磨浆:将步骤(2)处理好的水果破碎去核后,添加柠檬酸研磨,过50目筛过滤得到果汁;
(4)混合均质:按所述重量份称取其它原料组份,加入步骤(1)所得的糖水和步骤(3)所得的果汁混合搅拌均匀,在15~18Mpa压力条件下进行均质,保持8~12min;
(5)减压干燥:将步骤(4)所得的混合物在温度≤50℃条件下进行减压干燥,过50~100目筛得到果粉;
(6)粉碎:将步骤(6)所得的果粉进行真空超微粉碎,即可。
优选地,所述的减压干燥温度为42~48℃、干燥时间为28~36h。
本发明产品的原料中,相对于65~95重量份的新鲜水果,奶粉的比例为16~22重量份。奶粉与新鲜水果的比例若高于22/80,则奶香味偏重,掩盖了果香味,若低于16/95,则奶香味不足。
本发明产品的原料中,相对于65~95重量份的新鲜水果,乳钙的比例为8~12重量份。乳钙与新鲜水果的比例若高于12/80,则钙含量过高,会钙中毒,若低于8/95,则营养成分达不到要求。
在甜味剂采用蔗糖,蔗糖用量需要适应控制,直接影响乳钙果粉成品的酸甜度,本发明控制在18~25重量份。
鲜果在研磨过程中加入一定量柠檬酸以保存鲜果的果色,而加入适量麦芽糊精,使得果粉不易结块,冲调性好,延长产品货架期。
由于鲜果是热敏性食品,长时间在高温条件下加工,会对果汁汁的色、香、味带来很大的不利影响。为了较好地保存果汁的品质且又节约生产成本,本发明采用减压干燥处理,因为减压的条件下能使果汁中的水分迅速蒸发而不破坏果汁的有效成分,从而缩短干燥时间,节约生产成本。
与现有技术相比,本发明能更全地保留果汁的营养成分,同时含有乳钙等其它营养成分,工艺简单且成本低,可大规模生产。
具体实施方式
实施例1
(1)配料:以重量份计算,蓝莓65份、羊奶粉16份、乳钙4份、蔗糖18份、麦芽糊精1份、柠檬酸0.01份、二十二碳六烯酸0.190份、花生四烯酸0.055份;
所述乳钙为直接从牛奶中提取出来的纯天然活性高乳蛋白钙或从羊奶中提取出来的纯天然活性高乳蛋白钙。
(2)溶糖过滤:按所述重量份称取蔗糖,加入4倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(3)原料预处理:将新鲜水果用浓度为35g/L的盐水浸泡5min,再用清水清洗;
(4)磨浆:将步骤(3)处理好的水果破碎去核后,添加柠檬酸研磨,过50目筛过滤得到果汁;
(5)混合均质:按所述重量份称取其它原料组份,加入步骤(2)所得的糖水和步骤(4)所得的果汁混合搅拌均匀,在15Mpa压力条件下进行均质,保持10min;
(6)减压干燥:将步骤(5)所得的混合物在温度45℃条件下进行减压干燥,干燥28h,过100目筛得到果粉;
(7)粉碎:将步骤(6)所得的果粉进行真空超微粉碎,即可。
实施例2
草莓果粉的配料:以重量份计算:新鲜草莓95份、奶粉22份、乳钙9份、蔗糖25份、麦芽糊精2份、柠檬酸0.02份、二十二碳六烯酸0.205份、花生四烯酸0.085份;
减压干燥步骤中温度为48℃、干燥时间为28h;其它制备方法同实施例1。
实施例3
苹果果粉的配料:以重量份计算:新鲜苹果80份、奶粉20份、乳钙5份、蔗糖20份、麦芽糊精1份、柠檬酸0.01份、二十二碳六烯酸0.190份、花生四烯酸0.055份;
减压干燥步骤中温度为45℃、干燥时间为30h;其它制备方法同实施例1。
Claims (5)
1.一种乳钙果粉,其特征在于,以重量份计,包含以下原料组分:新鲜水果65~95、奶粉16~22、乳钙3~9、蔗糖18~25、麦芽糊精1~2、柠檬酸0.01~0.02、二十二碳六烯酸0.190~0.205、花生四烯酸0.055~0.085;
其中,所述的新鲜水果为苹果、草莓、蓝莓、柠檬、橙、山楂的一种或多种。
2.如权利要求1所述的乳钙果粉,其特征在于:所述乳钙为直接从牛奶中提取出来的纯天然活性高乳蛋白钙或从羊奶中提取出来的纯天然活性高乳蛋白钙。
3.如权利要求1所述的乳钙果粉,其特征在于:所述奶粉为羊奶粉。
4.权利要求1~3中任一项所述的乳钙果粉的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)溶糖过滤:按所述重量份称取蔗糖,加入2~5倍100℃的开水,搅拌溶解后经200目筛过滤制得糖水备用;
(2)原料预处理:将新鲜水果用浓度为30~35g/L的盐水浸泡5~10min,再用清水清洗;
(3)磨浆:将步骤(2)处理好的水果破碎去核后,添加柠檬酸研磨,过50目筛过滤得到果汁;
(4)混合均质:按所述重量份称取其它原料组份,加入步骤(1)所得的糖水和步骤(3)所得的果汁混合搅拌均匀,在15~18Mpa压力条件下进行均质,保持8~12分钟;
(5)减压干燥:将步骤(4)所得的混合物在温度≤50℃条件下进行减压干燥,过50~100目筛得到果粉;
(6)粉碎:将步骤(6)所得的果粉进行真空超微粉碎,即可。
5.根据权利要求4所述的乳钙果粉的制备方法,其特征在于:所述的减压干燥温度为42~48℃、干燥时间为28~36h。
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CN108041486A (zh) * | 2017-12-11 | 2018-05-18 | 丹阳市茂园果业专业合作社 | 一种水果粉及其制备方法 |
CN108077822A (zh) * | 2017-12-11 | 2018-05-29 | 丹阳市茂园果业专业合作社 | 一种具有牙齿美白效果的水果粉 |
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