CN106579318B - 一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用 - Google Patents
一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用。该沙拉酱的组成为:色拉油20~42%、糖类15~19.6%、白醋6~10%、山梨糖醇液6~8%、预糊化变性淀粉3.6~5.6%、麦芽糊精2~3%、甘油3~4%、乳化剂0.15~0.35%、胶体0.4~0.9%、乳清蛋白0.25~0.7%、食盐0.5~2%、酸味剂0.1~0.3%、抗氧化剂0.003~0.03%、味精0~0.3%、香精0~0.3%、防腐剂0~0.1%、色素0~0.1%、水余量。该沙拉酱水分水活低,降低油脂哈败程度,在未开封常温下可保存6个月;其能与面包胚合理配合,烤后保持原有的形状、不产生空洞,风味浓郁、口融性好。
Description
技术领域
本发明属于食品加工领域,特别涉及一种长保质期的耐烘烤无蛋沙拉酱及制备方法与应用。
背景技术
面包、蛋糕等烘焙行业发源于欧洲,作为主食之一,追求的是新鲜、美味、美观,而在中国,较长保存期的烘焙产品意味着拥有更广阔的市场,随着烘焙食品行业的发展、国内物流业高速发展,保质期为1~6个月的长保质期烘焙产品渐渐成为了消费者的休闲食品的重要选择,适合长保质期烘焙产品的馅料有着巨大的发展潜力。
目前专利及文献中,沙拉酱的应用均停留在短保质期产品上,并且部分操作工艺复杂,关键控制点不好控制。例如专利CN 104509837 A“一种无蛋低脂沙拉酱及其制备方法”利用辛烯基琥珀酸糯米淀粉酯、羟丙基交联糯米淀粉、麦芽糊精等物质,通过三次加热、两次过胶体磨的方式乳化油脂、高温杀菌,使得到的沙拉酱可以保存2年,经过多次加热,醋等风味物质损失较大,其操作工艺复杂,所述的原料具有很大的局限性。专利“一种沙拉酱粉”(CN101502314A)中所公开的沙拉酱加工工艺需要添加85~100℃的热开水,步骤繁琐,关键控制点不好控制,不利于大生产操作;专利“一种烘焙面包专用沙拉酱及其制备方法”(CN103749597A),其中加入了大量的蛋液(大于食用油的添加量),由于蛋液微生物含量高,因此只能现做现用,无法存放,不易于流通。方伟旋在论文《以挺立度为主要考量指标的无蛋沙拉酱的优化实验》中,提到以色拉油、纯净水、米醋、羟丙基二淀粉磷酸酯、黄原胶、微晶纤维素、藻酸丙二醇酯等为原料,搅拌溶解、加热灭菌、冷却、剪切乳化等工艺,可制得一定保质期的沙拉酱。专利“一种低脂无蛋/蛋黄/全蛋沙拉酱及其制作方法”(CN104473139A)也是提到巴杀(巴氏灭菌法)的方式来延长产品的保质期,但均不具备耐烘烤性以及无法在长保质期产品上应用。
发明内容
本发明的首要目的在于克服现有技术的缺点与不足,提供一种长保质期的耐烘烤无蛋沙拉酱。
本发明的另又一目的在于提供所述长保质期的耐烘烤无蛋沙拉酱的制备方法。
本发明的又一目的在于提供所述长保质期的耐烘烤无蛋沙拉酱在制备面包夹心中的应用。
本发明的目的通过下述技术方案实现:
一种长保质期的耐烘烤无蛋沙拉酱,由以下按质量百分比计的组分组成:
色拉油20~42%、糖类15~19.6%、白醋6~10%、山梨糖醇液6~8%、预糊化变性淀粉3.6~5.6%、麦芽糊精2~3%、甘油3~4%、乳化剂0.15~0.35%、胶体0.4~0.9%、乳清蛋白0.25~0.7%、食盐0.5~2%、酸味剂0.1~0.3%、抗氧化剂0.003~0.03%、味精0~0.3%、香精0~0.3%、防腐剂0~0.1%、色素0~0.1%、水余量。
所述的乳化剂的含量优选为质量百分比0.15~0.3%。
所述的胶体的含量优选为质量百分比0.6~0.9%。
所述的抗氧化剂的含量优选为质量百分比0.003~0.005%。
所述的味精的含量优选为质量百分比0.1~0.3%。
所述的香精的含量优选为质量百分比0.1~0.3%。
所述的防腐剂的含量优选为质量百分比0.02~0.03%。
所述的防腐剂优选为山梨酸钾、脱氢乙酸钠和纳他霉素中的一种或至少两种。
所述的色素优选为β-胡萝卜素、柠檬黄和日落黄中的一种或两种。
所述的预糊化变性淀粉,优选以玉米淀粉或马铃薯淀粉为原料,制备得到的羟丙基二淀粉磷酸酯、乙酰化双淀粉己二酸酯至少一种。
所述的麦芽糊精优选为食品级DE值为12~20的麦芽糊精。
所述的乳化剂优选为辛烯基琥珀酸淀粉钠、分子蒸馏单甘酯和改性大豆磷脂中的一种或至少两种。
所述的胶体优选为黄原胶、刺槐豆胶和卡拉胶中的一种或至少两种。
所述的乳清蛋白优选为蛋白含量为70~80%的乳清蛋白。
所述的水优选为去离子水、蒸馏水或超纯水。
所述的色拉油优选为大豆油、葵花籽油、花生油和棕榈油中的一种或至少两种。
所述的糖类优选为精制幼砂糖和葡萄糖中的至少一种。
所述的食用白醋优选为总酸为3.5~10g/100mL的食用白醋。
所述的山梨糖醇液优选固形物含量为质量百分比50~75%的山梨糖醇液。
所述的食盐优选为精制食盐。
所述的酸味剂优选为柠檬酸和苹果酸中的至少一种。
所述的抗氧化剂优选为EDTA(乙二胺四乙酸二钠)和迷迭香提取物中的一种或两种。
本发明所提供的长保质期的耐烘烤无蛋沙拉酱为食品,所用的原料是食品级别或食用级别的,所涉及的食品添加剂的用量符合国家食品卫生标准。
所述的长保质期的耐烘烤无蛋沙拉酱的制备方法,包括以下步骤:
(1)将预糊化变性淀粉、麦芽糊精、乳化剂、胶体、乳清蛋白、食盐、酸味剂、味精、香精、防腐剂、色素和抗氧化剂混合,加入色拉油搅拌均匀,得混合物料①;
(2)在混合物料①中加入其他液态物料,继续搅拌混合均匀,得混合物料②;
(3)使得混合物料②的比容达到0.95~1.10,即制得长保质期的耐烘烤无蛋沙拉酱。
步骤(1)中所述的搅拌的时间优选为10~15分钟;
步骤(2)中所述的搅拌的时间优选为10~15分钟;
步骤(3)中所述的比容优选通过充气机实现。
所述的充气机的操作参数优选如下:加气系数1~2,混料头速度50~100rpm,加压压力0.5~1bar。
所述长保质期的耐烘烤无蛋沙拉酱在制备面包夹心中的应用。
所述的面包优选为丹麦面包。
本发明相对于现有技术具有如下的优点及效果:
(1)本发明通过各种淀粉、胶体、乳化剂、蛋白、油脂的协同增效作用,运用水分水活对产品保质期及微生物控制的原理、油脂抗氧化技术、蛋白质的特点,从而使得本发明提供的沙拉酱在未开封常温下可保存6个月;其能与面包胚合理配合,不影响面包正常整形、发酵、烘烤,并能在高温烘烤过程中保持原有的形状,烤后保持原有的形状、不产生空洞,风味浓郁、口融性好,夹心面包保质期可达3个月,方便客户使用。
(2)该工艺属于冷加工,要做成流通商品,微生物控制尤为重要,市售的沙拉酱水分一般30~35%,水活0.92~0.94,水分活度偏高。本发明通过糖类、糖醇类、甘油类物质替代水,可有效地降低沙拉酱的水分水活至0.85~0.90。
(3)沙拉酱是一种通过搅打乳化油脂后制得的产品,其中空气含量及油脂含量高,在高温下容易出油、产生气泡等状况而导致无法保持原有形状。因此本发明通过加入适量的蛋白类物质,利用蛋白的乳化性能、凝胶性、成膜性等特点,综合优化其对风味、口感的影响,得到优选方案。
(4)沙拉酱油脂含量高,在保质期内容易发生哈败现象,本发明通过抗氧化剂、乳化剂、蛋白对油脂的控制,可大大降低保质期内的油脂哈败的问题。EDTA具有良好的抗氧化性及防腐功能,在沙拉酱的应用上比较广泛,迷迭香提取物是一种新型的抗氧化剂,耐热稳定性好,能有效地防止油脂的氧化,比BHT(2,6-二叔丁基-4-甲基苯酚)具有更好的抗氧化性能。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
实施例1
(1)将3.6kg羟丙基二淀粉磷酸酯、2kg麦芽糊精(DE=15)、0.25kg辛烯基琥珀酸淀粉钠、0.5kg黄原胶、0.2kg刺槐豆胶、0.2kg卡拉胶、0.25kg乳清蛋白WPC70、15kg精制幼砂糖、0.5kg食盐、0.1kg味精、0.005kg EDTA、0.03kg山梨酸钾、0.3kg柠檬酸、0.1kg食用香精和0.1kgβ-胡萝卜素,投入搅拌缸,与42kg大豆油搅拌10min。
(2)将3kg食用甘油、6kg食用白醋(总酸为3.5g/100mL)、6kg山梨糖醇液(固形物含量为60%)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌10min。
(3)打开充气阀门,通过自动充气机,加气系数1,混料头速度50rpm,加压压力0.5bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
实施例2
(1)将5.6kg羟丙基二淀粉磷酸酯、3kg麦芽糊精(DE=12)、0.15kg辛烯基琥珀酸淀粉钠、0.15kg分子蒸馏单甘酯、0.6kg黄原胶、0.15kg刺槐豆胶、0.15kg卡拉胶、0.7kg乳清蛋白WPC70、10kg精制幼砂糖、9.6kg葡萄糖、2kg食盐、0.3kg味精、0.005kg EDTA、0.016kg脱氢乙酸钠、0.3kg苹果酸、0.3kg食用香精和0.1kgβ-胡萝卜素,投入搅拌缸,与20kg葵花籽油搅拌15min。
(2)将4kg食用甘油、10kg食用白醋(总酸为5g/100mL)、8kg山梨糖醇液(固形物含量为50%)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌15min均匀。
(3)打开充气阀门,通过自动充气机,加气系数2,混料头速度100rpm,加压压力1bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
实施例3
(1)将4.8kg乙酰化双淀粉己二酸酯、2.5kg麦芽糊精(DE=15)、0.15kg辛烯基琥珀酸淀粉钠、0.2kg黄原胶、0.3kg刺槐豆胶、0.1kg卡拉胶、0.5kg乳清蛋白WPC80、15.35kg葡萄糖、1kg食盐、0.2kg味精、0.003kg迷迭香提取物、0.002kg纳他霉素、0.1kg柠檬酸、0.1kg苹果酸、0.1kg食用香精和0.00005kg柠檬黄,投入搅拌缸,与35kg大豆油搅拌10min,至无肉眼可见颗粒。
(2)将3.5kg食用甘油、7kg食用白醋(总酸为10g/100mL)、7kg山梨糖醇液(固形物含量为70%)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌15min均匀。
(3)打开充气阀门,通过自动充气机,加气系数2,混料头速度50rpm,加压压力1bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
实施例4
(1)将2.2kg羟丙基二淀粉磷酸酯、2kg乙酰化双淀粉己二酸酯、3kg麦芽糊精(DE=20)、0.2kg分子蒸馏单甘酯、0.1kg改性大豆磷脂、0.4kg黄原胶、0.3kg刺槐豆胶、0.2kg卡拉胶、0.4kg乳清蛋白WPC80、17kg精制幼砂糖、1.5kg食盐、0.1kg味精、0.005kg EDTA、0.03kg山梨酸钾、0.1kg柠檬酸、0.2kg食用香精、0.00004kg柠檬黄、0.00001kg日落黄,投入搅拌缸,与30kg棕榈油搅拌10min,至无肉眼可见颗粒。
(2)将4kg食用甘油、8kg食用白醋(总酸为3.5g/100mL)、6.3kg山梨糖醇液(固形物含量为75%)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌10min均匀。
(3)打开充气阀门,通过自动充气机,加气系数1,混料头速度50rpm,加压压力0.5bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
对比例1
(1)将3.85kg羟丙基二淀粉磷酸酯、2kg麦芽糊精(DE=15)、0.25kg辛烯基琥珀酸淀粉钠、0.5kg黄原胶、0.2kg刺槐豆胶、0.2kg卡拉胶、15kg精制幼砂糖、0.5kg食盐、0.1kg味精、0.0075kg EDTA、0.3kg柠檬酸、0.1kg食用香精和0.1kgβ-胡萝卜素,投入搅拌缸,与42kg大豆油搅拌10min。
(2)将6kg食用白醋(总酸为3.5g/100mL)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌10min。
(3)打开充气阀门,通过自动充气机,加气系数1,混料头速度50rpm,加压压力0.5bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
对比例2
(1)将8.6kg羟丙基二淀粉磷酸酯、0.15kg辛烯基琥珀酸淀粉钠、0.15kg分子蒸馏单甘酯、0.15kg刺槐豆胶、0.75kg卡拉胶、0.7kg乳清蛋白WPC70、10kg精制幼砂糖、9.6kg葡萄糖、2kg食盐、0.3kg味精、0.005kg EDTA、0.016kg脱氢乙酸钠、0.3kg苹果酸、0.3kg食用香精和0.1kgβ-胡萝卜素,投入搅拌缸,与20kg葵花籽油搅拌10min。
(2)将4kg食用甘油、10kg食用白醋(总酸为5g/100mL)、8kg山梨糖醇液(固形物含量为70%)、饮用水(补充至100kg)倒入搅拌缸,继续搅拌10min均匀。
(3)打开充气阀门,通过自动充气机,加气系数1,混料头速度50rpm,加压压力0.5bar,充气至沙拉酱比容为0.95~1.10,即可出料包装。
效果实施例
将实施例1~4、对比例1~2所制备的沙拉酱应用于长保质期丹麦面包中,具体实验如下,同时与市面上沙拉酱进行对比:
1.面包配方参照专利申请“一种手撕面包改良剂及其制备方法与应用”(CN104430679A)的实施例1;面包制作工艺参照该专利申请的效果实施例中的制作方法。
2.测定方法
保质期测试方法:先将制备好的样品进行理化测试(水分活度、水分含量、硬度)、感官评定、微生物检测(菌落总数、霉菌和酵母),再将包装好的面包于常温放置三个月后,观察其状态变化,测试理化指标(硬度)和微生物指标(菌落总数、霉菌和酵母)。
水分活度:采用瑞士NOVASINA Lab Swift水分活度仪分析;
水分含量:按照《GB/T 5009.3-2010食品中水分的测定》中的直接干燥法(第一法)测定;
硬度测试:采用质构分析仪(Brookfield CT3)进行硬度测试,设置参数如下:测试速度1mm/s,探头TA2/100,夹具TA-DEC。
口感:将含有沙拉酱的丹麦面包进行感官评定,评定小组由20位有经验人员组成,按照个人喜好给予1~10分,取平均分;
耐烘烤测试:在高温烘烤下(220℃)仍能保持原有状态,即为耐烘烤;具体方法如下:将沙拉酱在面团成型时挤注在面皮中间,进行卷制、捏花操作再发酵、烘烤、冷却,如面包无中空、酱体形状保持原有状态,则为耐烘烤,标识为√,不耐烘烤则为×。
菌落总数:按《GB4789.2-2010食品微生物学检验菌落总数测定》规定的方法检验。
霉菌和酵母:按《GB 4789.15-2010食品微生物学检验霉菌和酵母计数》规定的方法检验。
(4)测试结果与数据分析:结果如表1、表2所示。
表1样品分析结果
表2样品微生物检测结果
由表1的样品分析结果可以看出:实施例1~4所制备的沙拉酱在面包中与市售样品的感官评价结果、硬度数据相接近,说明实施例1~4所制备的沙拉酱的实施效果接近市售样品。实施例1~4所制备的沙拉酱的水分和水分活度明显低于对比例1与市售样品,说明其中的自由水得到了控制,有利于水分的保持;而对比例2与市售样品耐烘烤测试效果不好,无法达到耐烘烤效果。
夹心面包存放了三个月后,测试沙拉酱的质构,发现实施例1~4所制备的沙拉酱均能保持与原有硬度相接近,而对比例1、2所制备的沙拉酱与市售样品均出现了硬度明显增大现象,也就是发生了老化。同时,对比例1所制备的沙拉酱和市售样品的菌落总数超过了1000CFU/g,霉菌和酵母多不可数,微生物超标,产品发生了霉变,而实施例1~4所制备的沙拉酱的菌落总数可控制在100CFU/g以内、霉菌和酵母≤50CFU/g,符合食用安全的范围。由此可知,实施例1~4所制备的沙拉酱的应用效果明显优于对比例1、2与市售样品。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (7)
1.一种长保质期的耐烘烤无蛋沙拉酱,其特征在于由以下按质量百分比计的组分组成:色拉油20~42%、糖类15~19.6%、白醋6~10%、山梨糖醇液6~8%、预糊化变性淀粉3.6~5.6% 、麦芽糊精2~3%、甘油3~4%、乳化剂0.15~0.35%、胶体0.4~0.9%、乳清蛋白0.25~0.7%、食盐0.5~2%、酸味剂0.1~0.3%、抗氧化剂0.003~0.03%、味精0~0.3%、香精0~0.3%、防腐剂0~0.1% 、色素0~0.1%、水余量;
所述的预糊化变性淀粉为羟丙基二淀粉磷酸酯和乙酰化双淀粉己二酸酯中的至少一种;
所述的胶体为黄原胶、刺槐豆胶和卡拉胶中的一种或至少两种;
所述的抗氧化剂为EDTA和迷迭香提取物中的一种或两种;
所述的色拉油为大豆油、葵花籽油、花生油和棕榈油中的一种或至少两种;
所述的乳化剂为辛烯基琥珀酸淀粉钠、分子蒸馏单甘酯和改性大豆磷脂中的一种或至少两种;
所述的麦芽糊精为食品级DE值为12~20的麦芽糊精;
所述的乳清蛋白为蛋白含量为70~80%的乳清蛋白;
所述的山梨糖醇液固形物含量为质量百分比50~75%的山梨糖醇液。
2.根据权利要求1所述的长保质期的耐烘烤无蛋沙拉酱,其特征在于:
所述的糖类为精制幼砂糖和葡萄糖中的至少一种。
3.根据权利要求1所述的长保质期的耐烘烤无蛋沙拉酱,其特征在于:
所述的防腐剂为山梨酸钾、脱氢乙酸钠和纳他霉素中的一种或至少两种;
所述的色素为β-胡萝卜素、柠檬黄和日落黄中的一种或两种。
4.根据权利要求1所述的长保质期的耐烘烤无蛋沙拉酱,其特征在于:
所述的乳化剂的含量为质量百分比0.15~0.3%;
所述的胶体的含量为质量百分比0.6~0.9%;
所述的抗氧化剂的含量为质量百分比0.003~0.005%;
所述的味精的含量为质量百分比0.1~0.3%;
所述的香精的含量为质量百分比0.1~0.3%;
所述的防腐剂的含量为质量百分比0.02~0.03%。
5.权利要求1~4任一项所述的长保质期的耐烘烤无蛋沙拉酱的制备方法,其特征在于包括以下步骤:
(1)将预糊化变性淀粉、麦芽糊精、乳化剂、胶体、乳清蛋白、食盐、酸味剂、味精、香精、防腐剂、色素和抗氧化剂混合,加入色拉油搅拌均匀,得混合物料①;
(2)在混合物料①中加入其他液态物料,继续搅拌混合均匀,得混合物料②;
(3)使得混合物料②的比容达到0.95~1.10,即制得长保质期的耐烘烤无蛋沙拉酱。
6.权利要求1~4任一项所述的长保质期的耐烘烤无蛋沙拉酱在制作面包夹心中的应用。
7.根据权利要求6所述的长保质期的耐烘烤无蛋沙拉酱在制作面包夹心中的应用,其特征在于:所述的面包为丹麦面包。
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