CN105410588B - 一种猕猴桃泡腾片及其制备工艺 - Google Patents
一种猕猴桃泡腾片及其制备工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种猕猴桃泡腾片的制备方法,主要做法如下:先将猕猴桃预处理后,放入胶体磨中碾磨,以破坏其果胶的物理结构,同时加入甘草提取物,大大降低其黏度,以使其便于造粒;与其他物料混合后采用酸碱分开制粒、压片制得猕猴桃泡腾片。本发明将猕猴桃固体饮料制成泡腾片这一形式,新颖独特且口感佳,解决了粉状猕猴桃固体饮料冲调性差、易结团的问题,并且基本保留了猕猴桃的全部营养成分。
Description
技术领域
本发明涉及一种食品的加工生产方法,属于休闲食品深加工领域,具体涉及一种固体饮料的加工方法。
背景技术
猕猴桃是一种品质鲜嫩,营养丰富,风味鲜美的水果。其质地柔软,口感酸甜。味道被描述为草莓、香蕉、菠萝三者的混合。猕猴桃除含有猕猴桃碱、蛋白水解酶、单宁果胶和糖类等有机物,以及钙、钾、硒、锌、锗等微量元素和人体所需17种氨基酸外,还含有丰富的维生素C、葡萄酸、果糖、柠檬酸、苹果酸、脂肪等。新鲜猕猴桃中,含有大量果胶,果胶是一种可溶性膳食纤维,具有润肠通便、减少毒素在体内积累、降低胆固醇含量等功效。
近年来,固体饮料因携带方便、安全卫生而受到越来越多消费者的青睐。泡腾片是含有泡腾崩解剂的一种固体类饮料,其本身干燥不含水分,泡腾崩解剂中的两种物质未电离不能发生反应,但当泡腾片放入水中之后,两种物质发生酸碱反应,产生大量气泡(二氧化碳),使片剂迅速崩解和融化,崩解时产生的气泡还会使泡腾片在水中上下翻滚,加速其崩解和融化。
关于用猕猴桃制作泡腾片,之前已有报道。但美中不足的是现有大多猕猴桃泡腾片因猕猴桃果胶含量较高,致使该固体饮料遇水冲调后不易分散溶解、易结团。而有的猕猴桃泡腾片为了解决果胶导致成品不易分散溶解、易结团的问题,在制作工艺中采用各种酶将果胶去除,虽解决了冲调性这一问题,但是丢弃了果胶这一重要营养物质,造成了原料的浪费。
发明内容
鉴于上述不足之处,本发明的目的在于提供一种营养全、口感好、冲调性佳、冲调不结团的猕猴桃泡腾片。
一种猕猴桃泡腾片,按重量配比计,该泡腾片是由以下原料制成:
猕猴桃浆 25~50份
甘草提取物 5-10份
麦芽糊精 15~22份
β-环糊精 3~5份
柠檬酸 20~30份
苹果酸 8~15份
碳酸氢钠 20~30份
木糖醇 10~20份
阿斯巴甜 0.6~1份
植脂末 2~3份
硬脂酸镁 1~2份。
进一步的猕猴桃泡腾片是由以下原料制成:
猕猴桃浆 30份
甘草提取物 5
麦芽糊精 18份
β-环糊精 5份
柠檬酸 27份
苹果酸 8份
碳酸氢钠 20份
木糖醇 20份
阿斯巴甜 0.6份
植脂末 2份
硬脂酸镁 2份。
所述猕猴桃浆的制备方法为:取新鲜猕猴桃去皮去籽,切成约5mm的薄片,加入其重量2倍的水,放入打浆机打浆,然后过60目筛网过滤得浆液;将浆液放入胶体磨中进行碾磨,碾磨时间为30~80s,磨盘间隙0.5~2mm,得猕猴桃浆。
所述甘草提取物的制备方法为:取甘草,加6-10倍量的水煎煮3次,每次1小时,合并煎液,将煎液浓缩至相对密度为1.15~1.20,滤过,滤液即为甘草提取物。
一种猕猴桃泡腾片的方法包括以下步骤:
(1)混料:先将麦芽糊精、β-环糊精、木糖醇、阿斯巴甜、植脂末混匀,再加入猕猴桃浆和甘草提取物,混匀;将混匀后的物料均匀分成两个部分,一部分中加入碳酸氢钠,为碱粒软材,另一部分中加入柠檬酸和苹果酸,为酸粒软材,即得到制备泡腾片所需的酸碱软材;
(2)制粒:将上述软材分别放入摇摆造粒机中制粒;酸碱分开制粒;
(3)烘干:将制好酸粒和碱粒分别烘干,温度为45~60℃,时间为1~2h,且烘干过程中每隔20min钟搅拌一次,以防止其结块;
(4)整粒:烘干后,物料颗粒大小不均一,需用20~60目筛整粒;
(5)压片:取20~60目之间的颗粒,酸粒和碱粒按1:1的比重混合,然后加入硬脂酸镁,混合均匀,压片,即得猕猴桃泡腾片。
本发明具有以下优点:
1.将猕猴桃制作成泡腾片这一形式的固体饮料,产品新颖独特且口感较好,同时本发明创新性的加入了甘草提取物,该甘草提取物的加入也有效的解决了猕猴桃泡腾片冲调性差、易结团的问题。
2.猕猴桃本身果胶含量较高,而果胶属于大分子物质,遇水后粘度极高,使得猕猴桃粉或新鲜猕猴桃不能制粒,本发明采用胶体磨碾磨猕猴桃,对果胶分子进行一定的物理破坏,降低其粘度,从而可用于直接造粒制作泡腾片。
3.用胶体磨处理猕猴桃后,根据营养学理论,此类简单的物理处理并不能改变其化学性质和保健功效。
4.胶体磨处理后的猕猴桃仍具有一定的粘度,从而可在制粒过程中起到黏合剂的作用,无需再加入其它黏合剂。
5.在泡腾片的造粒过程中常用的食用黏合剂为白砂糖,因本发明利用猕猴桃本身的黏合作用,不再添加白砂糖,制得低热量型的无糖饮料。
6.本发明将猕猴桃这一高营养价值的水果加工成一种方便即食的休闲食品,便于猕猴桃产品的普及和推广。
具体实施方式
下面通过实施例对本发明进行具体的描述,有必要在此指出的是本实施例只用于对本发明进行说明,不能理解为对本发明保护范围的限制,该领域的技术熟练人员可以根据上述本发明的内容作出一些非本质的改进和调整。
实施例
制备猕猴桃浆:取新鲜猕猴桃去皮去籽,切成约5mm的薄片,加入其重量2倍的水,放入打浆机打浆,然后过60目筛网过滤得浆液;将浆液放入胶体磨中进行碾磨,碾磨时间为30~80s,磨盘间隙0.5~2mm,得猕猴桃浆。
制备甘草提取物:取甘草,加6-10倍量的水煎煮3次,每次1小时,合并煎液,将煎液浓缩至相对密度为1.15~1.20,滤过,滤液即为甘草提取物。
制备猕猴桃泡腾片:
(1)混料:先将18kg麦芽糊精、5kg β-环糊精、20kg木糖醇、0.6kg阿斯巴甜、2kg植脂末混匀,再加入30kg猕猴桃浆和5kg甘草提取物,混匀;将混匀后的物料均匀分成两个部分,一部分中加入20kg碳酸氢钠,为碱粒软材,另一部分中加入27kg柠檬酸和8kg苹果酸,为酸粒软材,即得到制备泡腾片所需的酸碱软材;
(2)制粒:将上述软材分别放入摇摆造粒机中制粒;酸碱分开制粒;
(3)烘干:将制好酸粒和碱粒分别烘干,温度为45℃,时间为2h,且烘干过程中每隔20min钟搅拌一次,以防止其结块;
(4)整粒:烘干后,物料颗粒大小不均一,需用20~60目筛整粒;
(5)压片:取20~60目之间的颗粒,酸粒和碱粒按1:1的比重混合,然后加入硬脂酸镁,混合均匀,压片,即得猕猴桃泡腾片。
我们对普通猕猴桃泡腾片与本发明实施例所制得的猕猴桃泡腾片冲调性(结块率测试)对比实验。
结块率是表征固体饮料或营养粉等物质冲调特性的主要指标,其具体的测定方法如下:
普通猕猴桃泡腾片一(以下称样品1):制备方法同实施例1,只是将新鲜猕猴桃放入打浆机打浆过滤后直接进入制备猕猴桃泡腾片的工艺,而不经过研磨步骤。
普通猕猴桃泡腾片二(以下称样品2):制备方法同实施例1,只是将新鲜猕猴桃放入打浆机打浆过滤后直接进入制备猕猴桃泡腾片的工艺,而不经过研磨步骤。同时此工艺中不加入甘草提取物。
市售猕猴桃粉(下称样品3)。
各称取20g样品于烧杯中,加80℃开水180ml,迅速搅拌,然后静置3min,观察表面结块、分层现象;取20目筛网,对每个处理进行过滤,用清水冲洗结块物,沥干,带筛网称重,然后减去筛网重即为结块物的重量。结块物的重量除以样品质量即为结块率。冲调性测试结果如下表1所示,由此可知,采用本发明方法将猕猴桃制作成泡腾片,可较好的解决猕猴桃固体饮料冲调性差的问题。加入甘草提取物同样能大大改善猕猴桃泡腾片遇水成团结块等现象。
表1 不同样品冲调性对比
。
本发明采用新鲜猕猴桃浆制作猕猴桃泡腾片,基本保留了猕猴桃的全部营养成分。用胶体磨碾磨猕猴桃以改善其物理状态,降低其粘度,用甘草提取物也可充分分散猕猴桃颗粒,从而可造粒制成泡腾片,相对于粉状猕猴桃固体饮料而言,冲调性较好,无成团,无结块现象,溶解速度快。
Claims (2)
1.一种猕猴桃泡腾片的制备方法,其特征在于:该方法包括以下步骤:
(1)猕猴桃浆的制备:取新鲜猕猴桃去皮去籽,切成约5mm的薄片,加入其重量2倍的水,放入打浆机打浆,然后过60目筛网过滤得浆液;将浆液放入胶体磨中进行碾磨,碾磨时间为30~80s,磨盘间隙0.5~2mm,得猕猴桃浆;
(2)甘草提取物的制备:取甘草,加6-10倍量的水煎煮3次,每次1小时,合并煎液,将煎液浓缩至相对密度为1.15~1.20,滤过,滤液即为甘草提取物;
(3)混料:按重量份配比计,先将15~22份麦芽糊精、3~5份β-环糊精、10~20份木糖醇、0.6~1份阿斯巴甜、2~3份植脂末混匀,再加入25~50份猕猴桃浆和5~10份甘草提取物,混匀;将混匀后的物料均匀分成两个部分,一部分中加入20~30份碳酸氢钠,为碱粒软材,另一部分中加入20~30份柠檬酸和8~15份苹果酸,为酸粒软材,即得到制备泡腾片所需的酸碱软材;
(4)制粒:将上述软材分别放入摇摆造粒机中制粒;酸碱分开制粒;
(5)烘干:将制好酸粒和碱粒分别烘干,温度为45~60℃,时间为1~2h,且烘干过程中每隔20min搅拌一次,以防止其结块;
(6)整粒:烘干后,用20~60目筛整粒;
(7)压片:取20~60目之间的颗粒,酸粒和碱粒按1:1的比重混合,然后加入1~2份硬脂酸镁,混合均匀,压片,即得猕猴桃泡腾片。
2.根据权利要求1所述的方法,其特征在于,按重量配比计,该泡腾片是由以下原料制成:
猕猴桃浆 30份
甘草提取物 5份
麦芽糊精 18份
β-环糊精 5份
柠檬酸 27份
苹果酸 8份
碳酸氢钠 20份
木糖醇 20份
阿斯巴甜 0.6份
植脂末 2份
硬脂酸镁 2份。
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