CN106343134A - 一种蛋白软糖 - Google Patents
一种蛋白软糖 Download PDFInfo
- Publication number
- CN106343134A CN106343134A CN201610742596.1A CN201610742596A CN106343134A CN 106343134 A CN106343134 A CN 106343134A CN 201610742596 A CN201610742596 A CN 201610742596A CN 106343134 A CN106343134 A CN 106343134A
- Authority
- CN
- China
- Prior art keywords
- prepared
- water
- stevioside
- soft sweet
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
本发明提供一种蛋白软糖,包括以下原料:蚕蛹蛋白粉、百香果、甘薯淀粉、阿拉伯胶、果胶、结冷胶、白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3‑甲基环十五酮、香茅醛。本发明的蛋白软糖配方中加入了蚕蛹蛋白粉、百香果、不同类胶,具有口感独特、营养丰富、增加人体免疫力并能延缓衰老等功效;本发明可提高蚕丝副产品蚕蛹利用价值,同时解决长期食用传统软糖会造成维生素和矿物质的缺乏,易得肥胖病的问题。
Description
【技术领域】
本发明属于农产品深加工技术领域,具体涉及了一种蛋白软糖。
【背景技术】
蚕蛹是真正的高蛋白食品,含粗蛋白高达51%,是猪肉的2倍,鸡蛋的8倍,牛奶的10倍,含多种矿物质、维生素及高含量的不饱和脂肪酸,具有降血脂、降胆固醇等保健功效。特别是所含α-干扰素,能有效提高人体的白细胞水平,从而提高人体的免疫力,并能延缓衰老。此外还有明显的抗癌功效。
蚕蛹是制丝工业的主要副产品,生产一吨生丝可副产一吨干蛹,普通干蛹的粗蛋白含量约为56%-60%,油脂含量约30%。其蛋白质内含有17种氨基酸,8种人体营养所需氨基酸均衡,容易吸收利利用,特别是氨基酸超过FA0/WHO的标准,为生化制药及食用蛋白提供廉价的原料。然而,从蚕蛹中制得的蛹蛋白暗褐色而且具有强烈的异味,如不去除,即使用作动物饲料,还会在动物肉质、禽蛋中残留,限制了它的开发和利用;此外,蚕蛹多被做油炸下酒小菜,深加工产品几乎很少。
软糖是一种消费者普遍喜欢的糖果,随着人们生活水平的提高,人们对软糖质量的要求也越来越高。软糖的制备大多数是以明胶等为胶凝剂,以糖浆或者砂糖为主料,添加其他辅料,经过熬煮调配成风味独特的凝胶糖果。由于软糖在风味、口感、色泽、形状上有多种变化,而被人们所喜爱,但长期食用传统配方的软糖,会造成维生素和矿物质的缺乏,肥胖病等问题。
【发明内容】
本发明提供了一种蛋白软糖,以解决长期食用传统软糖会造成维生素和矿物质的缺乏,易得肥胖病,以及蚕丝副产品蚕蛹利用价值低等问题。本发明的蛋白软糖配方中加入了蚕蛹蛋白粉、百香果、不同类胶,具有口感独特、营养丰富、增加人体免疫力并能延缓衰老等功效;本发明可提高蚕丝副产品蚕蛹利用价值,同时解决长期食用传统软糖会造成维生素和矿物质的缺乏,易得肥胖病的问题。
为解决以上技术问题,本发明采用以下技术方案:
一种蛋白软糖,以重量份为单位,包括以下原料:蚕蛹蛋白粉32-48份、百香果102-198份、甘薯淀粉82-148份、阿拉伯胶29-44份、果胶13-19份、结冷胶6-10份、白糖28-46份、木糖醇5-7份、甜叶菊甙0.3-0.5份、维生素1.8-3份、氨基酸1-2份、微量元素1-1.6份、羧甲基纤维素钠0.1-0.2份、琼脂0.1-0.2份、聚丙烯酸钠0.1-0.2份、海藻酸钾0.1-0.2份、美国杜邦EEA2112AC相容剂0.6-1份、食品级9701抗氧剂0.4-0.6份、鸟苷酸二钾0.12-0.18份、二氢茉莉酮0.05-0.08份、乙基香0.04-0.06份、3-甲基环十五酮0.02-0.04份、香茅醛0.01-0.03份;
所述维生素以重量份为单位,由以下组分组成:生素A 0.8-1.2份、维生素B1 0.6-1份、维生素C 0.4-0.8份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.5-0.8份、谷氨酸0.3-0.7份、丝氨酸0.2-0.5份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.05-0.1份、锰元素0.05-0.1份、铬元素0.05-0.1份、铁元素0.2-0.45份、锌元素0.2-0.45份、硒元素0.25-0.4份、碘元素0.2-0.4份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选9-14kg新采收成熟、无腐烂的百香果;
S12:将百香果在31-36℃条件下通风干燥10-16h,使果实外皮脱水;
S13:将百香果放置在-14--22℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在164-166℃高温水蒸汽蒸煮2-4min;
S15:将步骤S14蒸煮后的百香果放在-20--22℃冰库中冰冻25-27min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸2%-4%,抗坏血酸1.6%-2.5%的水中浸泡8-15min解冻;
S17:将步骤S16解冻后的百香果加水9-14L,打浆、用6-8层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至65-75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.2-1.8h后冷却至50-55℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其1.6-2.2倍的水煮沸至糖液经糖度计测定达到72-75Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.4-1.6h,固液比为1:15-17(W/V),在超声波功率为140-170W,提取温度为62-68℃,提取时间为15-20min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过200-250目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.5%-1.7%的KAl(SO4)2和过滤液重量百分比1.4%-1.7%的NaOH,调pH值为7.2-7.5,在温度42-44℃下,静置3.5-4h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙27%-32%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为65%-72%的乙醇溶液,其用量是大孔吸附树脂体积的1.4-2.6倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为5.2%-6.4%的NaOH溶液,吸附区流速8-10BV/h,解吸区流速15-17BV/h,水洗区流速20-25BV/h,再生区流速6-10BV/h,切换时间为710-750s,温度为40-49℃,压力为0.6-0.9MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为228-232℃下进行喷雾干燥至含水量≤5%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在63-66℃下加热搅拌24-34min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为12%-16%的KOH溶液浸泡5-8min,把蚕蛹清洗至中性为止,晾干至含水量≤7%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹465-475g,按物料比1:2.3-3.2(W/V)加水,在72-75℃下灭菌30-36min,冷却至36-42℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.3-0.5g,调节pH值为5.8-6.2,在45-48℃下水解5-5.5h,接着在72-75℃下灭菌30-36min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为7000-8000的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过250-350筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在34-37℃干燥箱中干燥处理至含水量8%-13%,接着进行脱模、包装,制得蛋白软糖。
进一步地,步骤S16中所述剥去外皮后的百香果放在含柠檬酸4%,抗坏血酸2.5%的水中浸泡8min解冻。
进一步地,步骤S2中所述百香果汁与阿拉伯胶混合加热至75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶。
进一步地,步骤S3中将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其2.2倍的水煮沸至糖液经糖度计测定达到75Brix时停止熬煮。
进一步地,步骤S31中提取甜叶菊药液的条件:固液比为1:17(W/V),超声波功率为170W,提取温度为68℃,提取时间为15min。
进一步地,步骤S43中向料液混合物加入丝氨酸蛋白酶0.5g,调节pH值为6.2,在48℃下水解5h。
进一步地,步骤S5中蛋白软糖糖液浇注成型后在37℃干燥箱中干燥处理至含水量为13%。
与现有技术相比,本发明具有以下有益效果:
(1)本发明的蛋白软糖配方中加入了蚕蛹蛋白粉、百香果、不同类胶,具有口感独特、营养丰富、增加人体免疫力并能延缓衰老等功效;
(2)本发明的蛋白软糖含有维生素和矿物质,可解决长期食用传统软糖会造成维生素和矿物质的缺乏,易得肥胖病的问题;
(3)本发明的蛋白软糖可以有效解决百香果小果、次果的销路,以及蚕丝副产品蚕蛹利用价值低等问题,开拓了百香果小果、次果、蚕蛹附加值与消费空间。
【具体实施方式】
为便于更好地理解本发明,通过以下实施例加以说明,这些实施例属于本发明的保护范围,但不限制本发明的保护范围。
在实施例中,所述蛋白软糖,以重量份为单位,包括以下原料:蚕蛹蛋白粉32-48份、百香果102-198份、甘薯淀粉82-148份、阿拉伯胶29-44份、果胶13-19份、结冷胶6-10份、白糖28-46份、木糖醇5-7份、甜叶菊甙0.3-0.5份、维生素1.8-3份、氨基酸1-2份、微量元素1-1.6份、羧甲基纤维素钠0.1-0.2份、琼脂0.1-0.2份、聚丙烯酸钠0.1-0.2份、海藻酸钾0.1-0.2份、美国杜邦EEA2112AC相容剂0.6-1份、食品级9701抗氧剂0.4-0.6份、鸟苷酸二钾0.12-0.18份、二氢茉莉酮0.05-0.08份、乙基香0.04-0.06份、3-甲基环十五酮0.02-0.04份、香茅醛0.01-0.03份;
所述维生素以重量份为单位,由以下组分组成:生素A 0.8-1.2份、维生素B1 0.6-1份、维生素C 0.4-0.8份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.5-0.8份、谷氨酸0.3-0.7份、丝氨酸0.2-0.5份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.05-0.1份、锰元素0.05-0.1份、铬元素0.05-0.1份、铁元素0.2-0.45份、锌元素0.2-0.45份、硒元素0.25-0.4份、碘元素0.2-0.4份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选9-14kg新采收成熟、无腐烂的百香果;
S12:将百香果在31-36℃条件下通风干燥10-16h,使果实外皮脱水;
S13:将百香果放置在-14--22℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在164-166℃高温水蒸汽蒸煮2-4min;
S15:将步骤S14蒸煮后的百香果放在-20--22℃冰库中冰冻25-27min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸2%-4%,抗坏血酸1.6%-2.5%的水中浸泡8-15min解冻;
S17:将步骤S16解冻后的百香果加水9-14L,打浆、用6-8层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至65-75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.2-1.8h后冷却至50-55℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其1.6-2.2倍的水煮沸至糖液经糖度计测定达到72-75Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.4-1.6h,固液比为1:15-17(W/V),在超声波功率为140-170W,提取温度为62-68℃,提取时间为15-20min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过200-250目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.5%-1.7%的KAl(SO4)2和过滤液重量百分比1.4%-1.7%的NaOH,调pH值为7.2-7.5,在温度42-44℃下,静置3.5-4h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙27%-32%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为65%-72%的乙醇溶液,其用量是大孔吸附树脂体积的1.4-2.6倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为5.2%-6.4%的NaOH溶液,吸附区流速8-10BV/h,解吸区流速15-17BV/h,水洗区流速20-25BV/h,再生区流速6-10BV/h,切换时间为710-750s,温度为40-49℃,压力为0.6-0.9MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为228-232℃下进行喷雾干燥至含水量≤5%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在63-66℃下加热搅拌24-34min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为12%-16%的KOH溶液浸泡5-8min,把蚕蛹清洗至中性为止,晾干至含水量≤7%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹465-475g,按物料比1:2.3-3.2(W/V)加水,在72-75℃下灭菌30-36min,冷却至36-42℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.3-0.5g,调节pH值为5.8-6.2,在45-48℃下水解5-5.5h,接着在72-75℃下灭菌30-36min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为7000-8000的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过250-350筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在34-37℃干燥箱中干燥处理至含水量8%-13%,接着进行脱模、包装,制得蛋白软糖。
下面通过更具体的实施例加以说明。
实施例1
一种蛋白软糖,以重量份为单位,包括以下原料:蚕蛹蛋白粉40份、百香果150份、甘薯淀粉120份、阿拉伯胶36份、果胶16份、结冷胶8份、白糖38份、木糖醇6份、甜叶菊甙0.4份、维生素2.4份、氨基酸1.6份、微量元素1.44份、羧甲基纤维素钠0.1份、琼脂0.1份、聚丙烯酸钠0.1份、海藻酸钾0.1份、美国杜邦EEA2112AC相容剂0.8份、食品级9701抗氧剂0.5份、鸟苷酸二钾0.15份、二氢茉莉酮0.07份、乙基香0.05份、3-甲基环十五酮0.03份、香茅醛0.02份;
所述维生素以重量份为单位,由以下组分组成:生素A 1份、维生素B1 0.8份、维生素C 0.6份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.7份、谷氨酸0.5份、丝氨酸0.4份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.08份、锰元素0.08份、铬元素0.08份、铁元素0.3份、锌元素0.3份、硒元素0.3份、碘元素0.3份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选12kg新采收成熟、无腐烂的百香果;
S12:将百香果在34℃条件下通风干燥13h,使果实外皮脱水;
S13:将百香果放置在-18℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在165℃高温水蒸汽蒸煮3min;
S15:将步骤S14蒸煮后的百香果放在-21℃冰库中冰冻6min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸3%,抗坏血酸2%的水中浸泡12min解冻;
S17:将步骤S16解冻后的百香果加水12L,打浆、用7层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至70℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.5h后冷却至52℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其1.9倍的水煮沸至糖液经糖度计测定达到74Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.5h,固液比为1:16(W/V),在超声波功率为160W,提取温度为65℃,提取时间为18min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过220目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.6%的KAl(SO4)2和过滤液重量百分比1.6%的NaOH,调pH值为7.4,在温度43℃下,静置3.8h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙30%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为68%的乙醇溶液,其用量是大孔吸附树脂体积的2倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为5.8%的NaOH溶液,吸附区流速9BV/h,解吸区流速16BV/h,水洗区流速23BV/h,再生区流速8BV/h,切换时间为730s,温度为45℃,压力为0.8MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为230℃下进行喷雾干燥至含水量为5%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在65℃下加热搅拌29min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为14%的KOH溶液浸泡7min,把蚕蛹清洗至中性为止,晾干至含水量为7%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹470g,按物料比1:2.8(W/V)加水,在73℃下灭菌33min,冷却至40℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.4g,调节pH值为6,在47℃下水解5.3h,接着在73℃下灭菌33min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为7500的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过300筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在36℃干燥箱中干燥处理至含水量12%,接着进行脱模、包装,制得蛋白软糖。
实施例2
一种蛋白软糖,以重量份为单位,包括以下原料:蚕蛹蛋白粉32份、百香果102份、甘薯淀粉82份、阿拉伯胶29份、果胶13份、结冷胶6份、白糖28份、木糖醇5份、甜叶菊甙0.3份、维生素1.8份、氨基酸1份、微量元素1份、羧甲基纤维素钠0.1份、琼脂0.1份、聚丙烯酸钠0.1份、海藻酸钾0.1份、美国杜邦EEA2112AC相容剂0.6份、食品级9701抗氧剂0.4份、鸟苷酸二钾0.12份、二氢茉莉酮0.05份、乙基香0.04份、3-甲基环十五酮0.02份、香茅醛0.01份;
所述维生素以重量份为单位,由以下组分组成:生素A 0.8份、维生素B1 0.6份、维生素C 0.4份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.5份、谷氨酸0.3份、丝氨酸0.2份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.05份、锰元素0.05份、铬元素0.05份、铁元素0.2份、锌元素0.2份、硒元素0.25份、碘元素0.2份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选9kg新采收成熟、无腐烂的百香果;
S12:将百香果在31℃条件下通风干燥10h,使果实外皮脱水;
S13:将百香果放置在-14℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在164℃高温水蒸汽蒸煮4min;
S15:将步骤S14蒸煮后的百香果放在-20℃冰库中冰冻27min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸2%,抗坏血酸1.6%的水中浸泡15min解冻;
S17:将步骤S16解冻后的百香果加水9L,打浆、用6层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至65℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.2h后冷却至50℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其1.6倍的水煮沸至糖液经糖度计测定达到72Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.4h,固液比为1:15(W/V),在超声波功率为140W,提取温度为62℃,提取时间为20min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过200目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.5%的KAl(SO4)2和过滤液重量百分比1.4%的NaOH,调pH值为7.2,在温度42℃下,静置4h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙27%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为65%的乙醇溶液,其用量是大孔吸附树脂体积的1.4倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为5.2%的NaOH溶液,吸附区流速8BV/h,解吸区流速15-17BV/h,水洗区流速20BV/h,再生区流速6BV/h,切换时间为710s,温度为40℃,压力为0.6MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为228℃下进行喷雾干燥至含水量为4%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在63℃下加热搅拌34min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为12%的KOH溶液浸泡8min,把蚕蛹清洗至中性为止,晾干至含水量为6%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹465g,按物料比1:2.3(W/V)加水,在72℃下灭菌36min,冷却至36℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.3g,调节pH值为5.8,在45℃下水解5.5h,接着在72℃下灭菌36min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为7000的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过250筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在34℃干燥箱中干燥处理至含水量8%,接着进行脱模、包装,制得蛋白软糖。
实施例3
一种蛋白软糖,以重量份为单位,包括以下原料:蚕蛹蛋白粉48份、百香果198份、甘薯淀粉148份、阿拉伯胶44份、果胶19份、结冷胶10份、白糖46份、木糖醇7份、甜叶菊甙0.5份、维生素3份、氨基酸2份、微量元素1.6份、羧甲基纤维素钠0.2份、琼脂0.2份、聚丙烯酸钠0.2份、海藻酸钾0.2份、美国杜邦EEA2112AC相容剂1份、食品级9701抗氧剂0.6份、鸟苷酸二钾0.18份、二氢茉莉酮0.08份、乙基香0.06份、3-甲基环十五酮0.04份、香茅醛0.03份;
所述维生素以重量份为单位,由以下组分组成:生素A 1.2份、维生素B1 1份、维生素C 0.8份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.8份、谷氨酸0.7份、丝氨酸0.5份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.1份、锰元素0.1份、铬元素0.1份、铁元素0.45份、锌元素0.45份、硒元素0.4份、碘元素0.4份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选14kg新采收成熟、无腐烂的百香果;
S12:将百香果在36℃条件下通风干燥16h,使果实外皮脱水;
S13:将百香果放置在-22℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在166℃高温水蒸汽蒸煮2min;
S15:将步骤S14蒸煮后的百香果放在-22℃冰库中冰冻25min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸4%,抗坏血酸2.5%的水中浸泡8min解冻;
S17:将步骤S16解冻后的百香果加水14L,打浆、用8层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.8h后冷却至55℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其2.2倍的水煮沸至糖液经糖度计测定达到75Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.6h,固液比为1:17(W/V),在超声波功率为170W,提取温度为68℃,提取时间为15min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过250目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.7%的KAl(SO4)2和过滤液重量百分比1.7%的NaOH,调pH值为7.5,在温度44℃下,静置3.5h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙32%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为72%的乙醇溶液,其用量是大孔吸附树脂体积的2.6倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为6.4%的NaOH溶液,吸附区流速10BV/h,解吸区流速17BV/h,水洗区流速25BV/h,再生区流速10BV/h,切换时间为750s,温度为49℃,压力为0.9MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为232℃下进行喷雾干燥至含水量为3%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在66℃下加热搅拌24min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为16%的KOH溶液浸泡5min,把蚕蛹清洗至中性为止,晾干至含水量为5%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹475g,按物料比1:3.2(W/V)加水,在75℃下灭菌30min,冷却至42℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.5g,调节pH值为6.2,在48℃下水解5h,接着在75℃下灭菌30min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为8000的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过350筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在37℃干燥箱中干燥处理至含水量13%,接着进行脱模、包装,制得蛋白软糖。
为验证本发明蛋白软糖具有独特口感,申请人邀请了5个不同试糖者,分别标记为1-5号,5个不同试糖者分别食用实施例1-3的蛋白软糖,分别以优、良、差记录不同试糖者对本发明的评价,记录他们的评价状况,结果示于下表:
实施例 | 试验者1 | 试验者2 | 试验者3 | 试验者4 | 试验者5 |
1 | 优 | 优 | 优 | 优 | 良 |
2 | 优 | 优 | 优 | 良 | 优 |
3 | 优 | 优 | 良 | 优 | 优 |
由上表可知,本发明的蛋白软糖口感评价至少为良,可见本发明的蛋白软糖口感良好,将会大受广众欢迎,有利于推广。
以上内容不能认定本发明具体实施只局限于这些说明,对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思前提下,还可以做出若干简单推演或替换,都应当视为属于本发明由所提交的权利要求书确定的专利保护范围。
Claims (7)
1.一种蛋白软糖,其特征在于,以重量份为单位,包括以下原料:蚕蛹蛋白粉32-48份、百香果102-198份、甘薯淀粉82-148份、阿拉伯胶29-44份、果胶13-19份、结冷胶6-10份、白糖28-46份、木糖醇5-7份、甜叶菊甙0.3-0.5份、维生素1.8-3份、氨基酸1-2份、微量元素1-1.6份、羧甲基纤维素钠0.1-0.2份、琼脂0.1-0.2份、聚丙烯酸钠0.1-0.2份、海藻酸钾0.1-0.2份、美国杜邦EEA2112AC相容剂0.6-1份、食品级9701抗氧剂0.4-0.6份、鸟苷酸二钾0.12-0.18份、二氢茉莉酮0.05-0.08份、乙基香0.04-0.06份、3-甲基环十五酮0.02-0.04份、香茅醛0.01-0.03份;
所述维生素以重量份为单位,由以下组分组成:生素A 0.8-1.2份、维生素B1 0.6-1份、维生素C 0.4-0.8份;
所述氨基酸以重量份为单位,由以下组分组成:苯丙氨酸0.5-0.8份、谷氨酸0.3-0.7份、丝氨酸0.2-0.5份;
所述微量元素以重量份为单位,由以下组分组成:铜元素0.05-0.1份、锰元素0.05-0.1份、铬元素0.05-0.1份、铁元素0.2-0.45份、锌元素0.2-0.45份、硒元素0.25-0.4份、碘元素0.2-0.4份;
所述蛋白软糖的制备方法,包括以下步骤:
S1:制备百香果汁,其方法包括以下步骤:
S11:挑选9-14kg新采收成熟、无腐烂的百香果;
S12:将百香果在31-36℃条件下通风干燥10-16h,使果实外皮脱水;
S13:将百香果放置在-14--22℃的条件下,使其完全冰冻;
S14:将步骤S13完全冰冻的百香果放在164-166℃高温水蒸汽蒸煮2-4min;
S15:将步骤S14蒸煮后的百香果放在-20--22℃冰库中冰冻25-27min,此时的果实为不完全冰冻,然后剥去外皮;
S16:将步骤S15剥去外皮后的百香果放在含柠檬酸2%-4%,抗坏血酸1.6%-2.5%的水中浸泡8-15min解冻;
S17:将步骤S16解冻后的百香果加水9-14L,打浆、用6-8层纱布过滤,经均质,制得百香果汁;
S2:将步骤S1制得的百香果汁与阿拉伯胶混合加热至65-75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶,制得混合胶,接着再加入甘薯淀粉加热煮沸1.2-1.8h后冷却至50-55℃,制得化胶液;
S3:将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其1.6-2.2倍的水煮沸至糖液经糖度计测定达到72-75Brix时停止熬煮,制得糖液;
所述甜叶菊甙的制备方法,包括以下步骤:
S31:将甜叶菊叶子粉碎后浸于水中浸泡1.4-1.6h,固液比为1:15-17(W/V),在超声波功率为140-170W,提取温度为62-68℃,提取时间为15-20min下提取,制得甜叶菊药液;
S32:将步骤S31制得的甜叶菊药液过200-250目的滤布,制得甜叶菊过滤液;
S33:向步骤S32制得的甜叶菊过滤液加入过滤液重量百分比1.5%-1.7%的KAl(SO4)2和过滤液重量百分比1.4%-1.7%的NaOH,调pH值为7.2-7.5,在温度42-44℃下,静置3.5-4h,制得除杂质后的溶液;
S34:将步骤S33制得的除杂质后的溶液用滤器过滤并浓缩至每毫升中含甜叶菊甙27%-32%,采用大孔吸附树脂ADS-8分离提纯制得甜叶菊甙的液体,条件为:解析剂为65%-72%的乙醇溶液,其用量是大孔吸附树脂体积的1.4-2.6倍,水洗区为去离子水,大孔吸附树脂吸附再生溶剂为5.2%-6.4%的NaOH溶液,吸附区流速8-10BV/h,解吸区流速15-17BV/h,水洗区流速20-25BV/h,再生区流速6-10BV/h,切换时间为710-750s,温度为40-49℃,压力为0.6-0.9MPa;
S35:将步骤S34制得的甜叶菊甙液体进行浓缩,在温度为228-232℃下进行喷雾干燥至含水量≤5%,制得甜叶菊甙;
S4:将步骤S2制得的化胶液、步骤S3制得的糖液和蚕蛹蛋白粉混合后在63-66℃下加热搅拌24-34min,冷却后制得蛋白软糖糖液;
所述蚕蛹蛋白粉的制备方法,包括以下步骤:
S41:把蚕蛹用水清洗干净后,使用浓度为12%-16%的KOH溶液浸泡5-8min,把蚕蛹清洗至中性为止,晾干至含水量≤7%,制得预处理蚕蛹;
S42:称取步骤S41制得的预处蚕蛹465-475g,按物料比1:2.3-3.2(W/V)加水,在72-75℃下灭菌30-36min,冷却至36-42℃,制得料液混合物;
S43:向步骤S42制得的料液混合物中加入丝氨酸蛋白酶0.3-0.5g,调节pH值为5.8-6.2,在45-48℃下水解5-5.5h,接着在72-75℃下灭菌30-36min,离心过滤,制得水解液;
S44:将步骤S43制得的水解液使用截留分子量为7000-8000的中空纤维膜超滤,制得超滤液;
S45:将步骤S44制得的超滤液进行冷冻干燥,粉碎后过250-350筛,制得蚕蛹蛋白粉;
S5:将步骤S4制得的蛋白软糖糖液进行浇注成型,在34-37℃干燥箱中干燥处理至含水量8%-13%,接着进行脱模、包装,制得蛋白软糖。
2.根据权利要求1所述的蛋白软糖,其特征在于,步骤S16中所述剥去外皮后的百香果放在含柠檬酸4%,抗坏血酸2.5%的水中浸泡8min解冻。
3.根据权利要求1所述的蛋白软糖,其特征在于,步骤S2中所述百香果汁与阿拉伯胶混合加热至75℃直至阿拉伯胶完全溶解后加入果胶、结冷胶。
4.根据权利要求1所述的蛋白软糖,其特征在于,步骤S3中将白糖、木糖醇、甜叶菊甙、维生素、氨基酸、微量元素、羧甲基纤维素钠、琼脂、聚丙烯酸钠、海藻酸钾、美国杜邦EEA2112AC相容剂、食品级9701抗氧剂、鸟苷酸二钾、二氢茉莉酮、乙基香、3-甲基环十五酮、香茅醛混合均匀后加入其2.2倍的水煮沸至糖液经糖度计测定达到75Brix时停止熬煮。
5.根据权利要求1所述的蛋白软糖,其特征在于,步骤S31中提取甜叶菊药液的条件:固液比为1:17(W/V),超声波功率为170W,提取温度为68℃,提取时间为15min。
6.根据权利要求1所述的蛋白软糖,其特征在于,步骤S43中向料液混合物加入丝氨酸蛋白酶0.5g,调节pH值为6.2,在48℃下水解5h。
7.根据权利要求1所述的蛋白软糖,其特征在于,步骤S5中蛋白软糖糖液浇注成型后在37℃干燥箱中干燥处理至含水量为13%。
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