CN104543635A - 一种虾红素胶原蛋白果冻 - Google Patents
一种虾红素胶原蛋白果冻 Download PDFInfo
- Publication number
- CN104543635A CN104543635A CN201410745868.4A CN201410745868A CN104543635A CN 104543635 A CN104543635 A CN 104543635A CN 201410745868 A CN201410745868 A CN 201410745868A CN 104543635 A CN104543635 A CN 104543635A
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- CN
- China
- Prior art keywords
- astacin
- preparation
- collagen
- jelly
- carrot juice
- Prior art date
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种虾红素胶原蛋白果冻,由以下重量百分比计的组分混合制成:发酵胡萝卜汁10-15%,虾红素微胶囊粉1-1.5%,抗氧化型胶原蛋白液3-6%,果冻粉5-7%,果葡糖浆6-8%,柠檬酸0.1-0.2%,水余量。本发明具有一定的保健功能,营养丰富,营养成分易于吸收,口感风味好,不含色素等添加剂,健康安全。<!-- 2 -->
Description
技术领域
本发明涉及一种果冻,特别涉及一种虾红素胶原蛋白果冻。
背景技术
虾红素其英文名称为Astacene又名为虾青素,是一种类胡萝卜素,化学名称为3,3’-二羟基-4,4’-二酮基-β,β’-胡萝卜素,虾红素广泛存在于动植物中,如虾、蟹、藻类中。虾红素具有多种生理功能:着色,抗氧化,抗癌,抗肿瘤等生理功能,其研究利用价值极高。虾红素的抗氧化能力强于维他命E和β-胡萝卜素,这取决于它强大的清除氧自由基的能力。它也能够防止膜磷脂和其它磷脂发生过氧化反应。还有研究显示在虾红素对一些疾病如癌症、老年痴呆、炎症和心血管老化有着积极的作用,还可以增强免疫力。近年来,这种生物活性化合物作为营养食品和药物得到了广泛的使用。然而,虾红素的水溶性很差,这限制了其在食品行业的运用。此外,其分子内双键的存在使得虾红素对氧化剂、光和热敏感,其健康性能的下降导致了产品质量的下降。因此,天然的虾红素在应用于功能食品之前,需要一些防止化学伤害的保护或改进。
近年来,微胶囊技术已经广泛应用于食品的生产过程中,主要是用于防止食品变质。它涉及到形成一层包裹核心材料的外壳。现在发展为通过使用壳聚糖、β-环糊精和羟丙基-β-环糊精、乳胶和脂质体改善虾红素的溶解度和稳定性。然而,在大多数研究中,虾红素可以溶解在有机溶剂中,比如二氯甲烷和氯仿,这些有机溶剂对人类都是有毒性的。密封剂也限制了虾红素在食品中的应用,比如,尽管壳聚糖是一种有潜力的虾红素的密封剂,但是食用壳聚糖可能会干扰脂质的消化和吸附,这时就需要类胡萝卜素来促进消化。此外,在食品的生产过程中,使用的都是食品用的密封剂,这就使得羟丙基-β-环糊精这些虽然有着良好的密封能力的非食品用的密封剂变成了不合适的选择。
鱿鱼皮中含有大量的生物活性成分,这些成分的提取与应用对食品、化妆品、医药等领域的发展都能有所助益。据报道,数量可观的胶原蛋白在鱿鱼皮中被发现,其总量约占其干重的80%。近代研究表明,随着人体新陈代谢,会有许多活性自由基如羟自由基产生。这些自由基会导致机体氧化损伤,在致癌、老化等过程中起到了重要作用。虽然目前,一些合成抗氧化剂如BHT能有效抑制自由基,但它们往往被认为不安全,所以其使用受到各种限制,而天然抗氧化剂既能有助于终止自由基链反应,抑制脂质过氧化反应的发生,且无合成抗氧化剂的副作用。适当摄入具有抗氧化活性的物质,可降低体内自由基水平,防止脂质过氧化,帮助机体抵御疾病并延缓衰老。故寻找有效的天然抗氧化剂代替合成抗氧化剂已成为近年来的一个热点。
果冻是一种西方甜食,呈半固体状,由食用明胶加水、糖、果汁制成。亦称啫喱,外观晶莹,色泽鲜艳,口感软滑。现有的果冻虽然口味多样,但其营养较低,只能满足简单食用需求,无法满足人们的进一步需求。因此,亟需开发差异化的功能性果冻食品。
发明内容
本发明的目的在于提供一种虾红素胶原蛋白果冻,具有一定的保健功能,营养丰富,营养成分易于吸收,口感风味好,不含色素等添加剂,健康安全。
本发明解决其技术问题所采用的技术方案是:
一种虾红素胶原蛋白果冻,由以下重量百分比计的组分混合制成:发酵胡萝卜汁10-15%,虾红素微胶囊粉1-1.5%,抗氧化型胶原蛋白液3-6%,果冻粉5-7%,果葡糖浆6-8%,柠檬酸0.1-0.2%,水余量。
发酵胡萝卜汁中富含胡萝卜素,具有较强的抗氧化能力,能增强机体免疫,同时,发酵胡萝卜汁中富含乳酸菌,能改善肠道环境,提高消化吸收能力。
虾红素具有较好的抗氧化能力,其是一种很好的天然功能性物质,但是虾红素的稳定性较差,易于变质。本发明通过将虾红素进行微胶囊化,能大大提高虾红素的稳定性,应用于食品中后较稳定,延长了食品的保质期。
胶原蛋白也是一种功能性食品原料,相对于常规果冻的主原料明胶而言,其营养更丰富,更易于被人体吸收,具有一定的保健功能。常规的胶原蛋白其抗氧化性不突出,而本发明的抗氧化型胶原蛋白液其抗氧化性好,保健功能更好。本发明的抗氧化型胶原蛋白液来源与鱿鱼皮,因此,存在一定的腥味,而本发明加入的发酵胡萝卜汁,能有效改善这一缺陷,从而改善本发明产品的口感。
果冻粉属于高膳食纤维,有丰富的水溶性半纤维具有国内外公认的保健功能,有效地把重金属原子和放射性同位素从体内排出,起到“胃肠清道夫”的作用,能有效预防和治疗高血压、高胆固醇、冠心病、糖尿病、肿瘤、肥胖症和便秘等疾病。
本发明发酵胡萝卜汁富含胡萝卜素,虾红素为类胡萝卜素,配合后营养均衡丰富,同时具有较好的抗氧化能力,再配合抗氧化型胶原蛋白液,使得产品抗氧化性能好,保健功能好。
作为优选,将100重量份的胡萝卜与100-150重量份的水混合打浆,过滤,得胡萝卜汁,向胡萝卜汁中加入白砂糖搅拌均匀,加热至60-70℃灭菌1-3min,冷却得待发酵液,调节pH至5-6.5,向待发酵液中接种乳酸菌,乳酸菌的接种量为发酵液重量的0.02-0.05%,35-40℃条件下发酵20-30小时,过滤,所得滤液即为发酵胡萝卜汁。
胡萝卜虽然营养丰富,但其简单加工成的胡萝卜汁带有较大的生腥味,作为食品加工原料难以被人接受,本发明通过将胡萝卜汁用乳酸菌发酵,可以有效解决胡萝卜汁带有较大的生腥味的问题,且发酵后的胡萝卜汁营养更容易被吸收,具有调整肠道和增强机体免疫的保健功能。
作为优选,白砂糖用量为胡萝卜汁重量的3-5%。
作为优选,将虾红素加入质量浓度为1.5%-2%的海藻酸钠溶液中,控制温度在50-60℃,1000-1500转/min转速下搅拌3-4小时得初级包埋液,将初级包埋液注入质量浓度为1.5-2%的氯化钙溶液中使颗粒凝固,后置于4℃冰箱中固化4-5h,抽滤2-3次,抽滤过程中用蒸馏水清洗,最后放到40-50℃烘箱内烘至水分含量低于5%得到虾红素微胶囊粉。
海藻酸钠是一种天然多糖,具有药物制剂辅料所需的稳定性、溶解性、粘性和安全性。本发明采用海藻酸钠而非壳聚糖、β-环糊精、明胶等包埋,不但包埋效果更好,有效载量也更高,且不存在壳聚糖、β-环糊精、明胶等包埋存在的一些缺陷。
作为优选,虾红素的用量为每100ml海藻酸钠溶液加3-5g。
作为优选,所述抗氧化型胶原蛋白液的制备方法为:将熟制鱿鱼皮与水按照1g:5-6ml的料液比混合匀浆,调节pH为1.5-2,加入胃蛋白酶混合均匀,胃蛋白酶用量为熟制鱿鱼皮重量的1.5-2%,35℃-40℃下酶解2-2.5小时,然后置于沸水浴中灭酶10-15min,离心,所得上清液即为抗氧化型胶原蛋白液。
采用本发明的工艺制备的胶原蛋白液,其抗氧化活性更好。
一种虾红素胶原蛋白果冻的制备方法,将果冻粉、果葡糖浆和水混合,加热至85-90℃,搅拌条件下保温15-25min,然后室温下冷却至48-50℃,加入发酵胡萝卜汁、虾红素微胶囊粉、抗氧化型胶原蛋白液及柠檬酸,搅拌混匀,灌装,脱气,杀菌,冷却后得成品。
本发明的有益效果是:具有一定的保健功能,营养丰富,营养成分易于吸收,口感风味好,不含色素等添加剂,健康安全。
附图说明
图1是本发明的抗氧化型胶原蛋白液稀释后的DPPH自由基清除率和还原力变化图。
具体实施方式
下面通过具体实施例,并结合附图,对本发明的技术方案作进一步的具体说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
实施例1:
一种虾红素胶原蛋白果冻,由以下重量百分比计的组分混合制成:发酵胡萝卜汁10%,虾红素微胶囊粉1%,抗氧化型胶原蛋白液3%,果冻粉7%,果葡糖浆6%,柠檬酸0.1%,水余量。
所述发酵胡萝卜汁的制备方法为:将100重量份的胡萝卜与100重量份的水混合打浆,过滤,得胡萝卜汁,向胡萝卜汁中加入白砂糖搅拌均匀,白砂糖用量为胡萝卜汁重量的3%,加热至60℃灭菌3min,冷却得待发酵液,调节pH至5,向待发酵液中接种乳酸菌(市售菌种),乳酸菌的接种量为发酵液重量的0.02%,35℃条件下发酵30小时,过滤,所得滤液即为发酵胡萝卜汁。
所述虾红素微胶囊粉的制备方法为:将虾红素(市售)加入质量浓度为1.5%的海藻酸钠溶液中,虾红素的用量为每100ml海藻酸钠溶液加3g,控制温度在50℃,1000转/min转速下搅拌4小时得初级包埋液,将初级包埋液注入质量浓度为1.5%的氯化钙溶液中使颗粒凝固,后置于4℃冰箱中固化4h,抽滤2次,抽滤过程中用蒸馏水清洗,最后放到40℃烘箱内烘至水分含量低于5%得到虾红素微胶囊粉。
所述抗氧化型胶原蛋白液的制备方法为:将熟制鱿鱼皮与水按照1g:5ml的料液比混合匀浆,调节pH为1.5,加入胃蛋白酶混合均匀,胃蛋白酶用量为熟制鱿鱼皮重量的1.5%,35℃下酶解2.5小时,然后置于沸水浴中灭酶10min,离心,所得上清液即为抗氧化型胶原蛋白液。
虾红素胶原蛋白果冻的制备方法:将果冻粉、果葡糖浆和水混合,加热至85℃,搅拌条件下保温25min,然后室温下冷却至48℃,加入发酵胡萝卜汁、虾红素微胶囊粉、抗氧化型胶原蛋白液及柠檬酸,搅拌混匀,灌装,脱气,杀菌,冷却后得成品。
实施例2:
一种虾红素胶原蛋白果冻,由以下重量百分比计的组分混合制成:发酵胡萝卜汁15%,虾红素微胶囊粉1.5%,抗氧化型胶原蛋白液6%,果冻粉5%,果葡糖浆8%,柠檬酸0.2%,水余量。
所述发酵胡萝卜汁的制备方法为:将100重量份的胡萝卜与150重量份的水混合打浆,过滤,得胡萝卜汁,向胡萝卜汁中加入白砂糖搅拌均匀,白砂糖用量为胡萝卜汁重量的5%,加热至70℃灭菌1min,冷却得待发酵液,调节pH至6.5,向待发酵液中接种乳酸菌(市售菌种),乳酸菌的接种量为发酵液重量的0.05%,40℃条件下发酵20小时,过滤,所得滤液即为发酵胡萝卜汁。
所述虾红素微胶囊粉的制备方法为:将虾红素(市售)加入质量浓度为2%的海藻酸钠溶液中,虾红素的用量为每100ml海藻酸钠溶液加5g,控制温度在60℃,1500转/min转速下搅拌3小时得初级包埋液,将初级包埋液注入质量浓度为2%的氯化钙溶液中使颗粒凝固,后置于4℃冰箱中固化5h,抽滤3次,抽滤过程中用蒸馏水清洗,最后放到50℃烘箱内烘至水分含量低于5%得到虾红素微胶囊粉。
所述抗氧化型胶原蛋白液的制备方法为:将熟制鱿鱼皮与水按照1g:6ml的料液比混合匀浆,调节pH为2,加入胃蛋白酶混合均匀,胃蛋白酶用量为熟制鱿鱼皮重量的2%,40℃下酶解2小时,然后置于沸水浴中灭酶15min,离心,所得上清液即为抗氧化型胶原蛋白液。
虾红素胶原蛋白果冻的制备方法:将果冻粉、果葡糖浆和水混合,加热至90℃,搅拌条件下保温15min,然后室温下冷却至50℃,加入发酵胡萝卜汁、虾红素微胶囊粉、抗氧化型胶原蛋白液及柠檬酸,搅拌混匀,灌装,脱气,杀菌,冷却后得成品。
实施例3:
一种虾红素胶原蛋白果冻,由以下重量百分比计的组分混合制成:发酵胡萝卜汁12%,虾红素微胶囊粉1.2%,抗氧化型胶原蛋白液4%,果冻粉6%,果葡糖浆7%,柠檬酸0.15%,水余量。
所述发酵胡萝卜汁的制备方法为:将100重量份的胡萝卜与120重量份的水混合打浆,过滤,得胡萝卜汁,向胡萝卜汁中加入白砂糖搅拌均匀,白砂糖用量为胡萝卜汁重量的4%,加热至65℃灭菌2min,冷却得待发酵液,调节pH至6,向待发酵液中接种乳酸菌(市售菌种),乳酸菌的接种量为发酵液重量的0.03%,38℃条件下发酵25小时,过滤,所得滤液即为发酵胡萝卜汁。
所述虾红素微胶囊粉的制备方法为:将虾红素(市售)加入质量浓度为1.5%的海藻酸钠溶液中,虾红素的用量为每100ml海藻酸钠溶液加3g,控制温度在55℃,1200转/min转速下搅拌3.5小时得初级包埋液,将初级包埋液注入质量浓度为2%的氯化钙溶液中使颗粒凝固,后置于4℃冰箱中固化4.5h,抽滤3次,抽滤过程中用蒸馏水清洗,最后放到45℃烘箱内烘至水分含量低于5%得到虾红素微胶囊粉。
所述抗氧化型胶原蛋白液的制备方法为:将熟制鱿鱼皮与水按照1g:6ml的料液比混合匀浆,调节pH为1.5,加入胃蛋白酶混合均匀,胃蛋白酶用量为熟制鱿鱼皮重量的1.5%,35℃下酶解2小时,然后置于沸水浴中灭酶10min,离心,所得上清液即为抗氧化型胶原蛋白液。
虾红素胶原蛋白果冻的制备方法:将果冻粉、果葡糖浆和水混合,加热至90℃,搅拌条件下保温20min,然后室温下冷却至50℃,加入发酵胡萝卜汁、虾红素微胶囊粉、抗氧化型胶原蛋白液及柠檬酸,搅拌混匀,灌装,脱气,杀菌,冷却后得成品。
不同壁材包埋虾红素效果比较
将虾红素分别用β-环糊精、明胶和海藻酸钠包埋后,测定包埋率和微胶囊有效载量,具体计算公式如下:包埋率=(微胶囊中虾红素的质量/加入的虾红素的质量)*100%;有效载量=(微胶囊中虾红素的质量/干微胶囊的质量)*100%。结果见表1:
表1不同壁材包埋虾红素效果比较
微胶囊类型 | β-环糊精虾红素微胶囊 | 明胶虾红素微胶囊 | 海藻酸钠虾红素微胶囊 |
包埋率 | 2.43% | 1.04% | 5.96% |
有效载量 | 0.34% | 0.24% | 1.19% |
由表1可知:以海藻酸钠为壁材制备虾红素微胶囊的包埋率和有效载量都较其他两种方法要高。
抗氧化型胶原蛋白液抗氧化活性测试:
游离氨基态氮含量测定(中性甲醛电位滴定法)
甲醛电位滴定法的操作:吸取5.0ml抗氧化型胶原蛋白液,定容至100ml,从中吸取20.00ml置于烧杯中,再加去离子水60ml,在磁力搅拌器上搅拌,用0.05mol/L NaOH标准溶液滴定至pH值为8.2。
缓慢加入配制的20%中性甲醛溶液10.00ml,混匀,再用0.05mol/LNaOH标准溶液滴定样品液pH值至9.2,记下第二次消耗氢氧化钠标准液的毫升数。
同时取去离子水80ml,做试剂空白试验。
X=(V1-V2)×C×0.014×100/5V
X为每毫升原样品溶液中AA的含量(g),V1为样品加入甲醛后,即pH从8.2变到9.2所消耗的NaOH的体积(ml);
V2为空白试验加入甲醛后,即pH从8.2变到9.2所消耗的NaOH的体积(ml);
V为样品稀释过后的取用量(ml),C为NaOH物质的量浓度(mol/l)。
实验平行两次,求得氨基态氮含量平均值。
DPPH自由基清除率的测定
DPPH自由基清除能力按照BAEA方法(BAEA S H,SUH H J.Antioxidant activities of five different mulberry cultivars in Korea[J].LWT-Food Science and Technology,2006,40(03):955-962)略加修改,样品溶液经适当稀释后,取1.5ml,加入1.5ml无水乙醇,混合均匀,再加入375μl浓度为0.02%DPPH乙醇液,漩涡混合均匀,混合物在暗处室温放置60min,调零管为99.5%乙醇,在517nm处测定样品的吸光值。DPPH自由基清除率计算方法如下:
A对照:用等体积的去离子水代替样品;A样品空白:用等体积的无水乙醇代替0.02%DPPH溶液。
实验平行两次,求得清除率的平均值。
还原力比较
在OYAIZU法(OYAIZU M.Studies on product of browning reactionprepared from glucose amine[J].Japanese Journal of Nutrition,1986,44:307-315)基础上加以修改,取1.0ml经过稀释适当倍数的样品溶液与1.0ml0.2mol/L pH=6.6磷酸盐缓冲液混合,再加入1.0ml 1%铁氰化钾,50℃水浴20min。水浴完成后急剧冷却,加入10%三氯乙酸(TCA)1.0ml,混合均匀,以3000r/min离心10min。离心完成后取上清液2.0ml,再加入2.0ml去离子水和0.8ml 0.1%三氯化铁,混合均匀10min后,在700nm处测定样品的吸光值。取等体积去离子水代替样品以对照调零管。样品测定吸光值越大表示还原能力越强。实验平行两次,取还原力平均值。
检测结果显示,抗氧化型胶原蛋白液游离氨基态氮含量高达0.546mg/ml(最佳酶解条件下获得:pH 1.5,料液比1:6,胃蛋白酶添加量2%,酶解时间2h,酶解温度35℃),对该抗氧化型胶原蛋白液分别稀释2倍、4倍、6倍、8倍、10倍和16倍来检测不同氨基态氮浓度下的DPPH自由基清除率和还原力,结果如图1所示。
图1A显示,当抗氧化型胶原蛋白液稀释倍数达到8倍时,依然有很强的DPPH自由基清除率(92.26%),与未稀释的原液相差不大。稀释10倍时,酶解液的自由基清除率也高达88.98%。而当稀释倍数大于10倍,DPPH自由基清除率就会呈现出加速下降,可见酶解液稀释8~10倍较好。从图1B可以看出,当酶解液稀释2倍,它的还原力降低近40%。而当溶液再稀释2倍,即浓度从0.273mg/ml降到0.136mg/ml,其还原力只是缓慢下降。当原液稀释倍数达到6倍,其还原力开始出现急剧下降。
本发明的产品感官评价:半透明,酸甜适口,无腥味,组织细腻,富有弹性和嚼劲。本发明的产品具有一定的保健功能,营养丰富,营养成分易于吸收,口感风味好,不含色素等添加剂,健康安全。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (7)
1.一种虾红素胶原蛋白果冻,其特征在于,由以下重量百分比计的组分混合制成:发酵胡萝卜汁10-15%,虾红素微胶囊粉1-1.5%,抗氧化型胶原蛋白液3-6%,果冻粉5-7%,果葡糖浆6-8%,柠檬酸0.1-0.2%,水余量。
2.根据权利要求1所述的制备方法,其特征在于:所述发酵胡萝卜汁的制备方法为:将100重量份的胡萝卜与100-150重量份的水混合打浆,过滤,得胡萝卜汁,向胡萝卜汁中加入白砂糖搅拌均匀,加热至60-70℃灭菌1-3min,冷却得待发酵液,调节pH至5-6.5,向待发酵液中接种乳酸菌,乳酸菌的接种量为发酵液重量的0.02-0.05%,35-40℃条件下发酵20-30小时,过滤,所得滤液即为发酵胡萝卜汁。
3.根据权利要求2所述的制备方法,其特征在于:白砂糖用量为胡萝卜汁重量的3-5%。
4.根据权利要求1或2所述的制备方法,其特征在于:所述虾红素微胶囊粉的制备方法为:将虾红素加入质量浓度为1.5%-2%的海藻酸钠溶液中,控制温度在50-60℃,1000-1500转/min转速下搅拌3-4小时得初级包埋液,将初级包埋液注入质量浓度为1.5-2%的氯化钙溶液中使颗粒凝固,后置于4℃冰箱中固化4-5h,抽滤2-3次,抽滤过程中用蒸馏水清洗,最后放到40-50℃烘箱内烘至水分含量低于5%得到虾红素微胶囊粉。
5.根据权利要求4所述的制备方法,其特征在于:虾红素的用量为每100ml海藻酸钠溶液加3-5g。
6.根据权利要求1或2所述的制备方法,其特征在于:所述抗氧化型胶原蛋白液的制备方法为:将熟制鱿鱼皮与水按照1g:5-6ml的料液比混合匀浆,调节pH为1.5-2,加入胃蛋白酶混合均匀,胃蛋白酶用量为熟制鱿鱼皮重量的1.5-2%,35℃-40℃下酶解2-2.5小时,然后置于沸水浴中灭酶10-15min,离心,所得上清液即为抗氧化型胶原蛋白液。
7.一种如权利要求1所述的虾红素胶原蛋白果冻的制备方法,其特征在于:将果冻粉、果葡糖浆和水混合,加热至85-90℃,搅拌条件下保温15-25min,然后室温下冷却至48-50℃,加入发酵胡萝卜汁、虾红素微胶囊粉、抗氧化型胶原蛋白液及柠檬酸,搅拌混匀,灌装,脱气,杀菌,冷却后得成品。
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