CN106616956A - 一种果冻型酵素及其加工工艺 - Google Patents
一种果冻型酵素及其加工工艺 Download PDFInfo
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- CN106616956A CN106616956A CN201510728460.0A CN201510728460A CN106616956A CN 106616956 A CN106616956 A CN 106616956A CN 201510728460 A CN201510728460 A CN 201510728460A CN 106616956 A CN106616956 A CN 106616956A
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- fructus
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- jelly
- ferment
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种果冻型酵素及其加工工艺,由水、葡萄糖、果葡糖浆、低聚果糖、陈醋、发酵型果蔬汁、金花茶花瓣粉、菠萝冻干粉、Vc、果冻粉、柠檬酸钠、三氯蔗糖和安赛蜜加工而成。将水、葡萄糖、果葡糖浆、金花茶花瓣粉、果冻粉、柠檬酸钠、三氯蔗糖和安赛蜜加入混料罐中,加热至胶体完全融化无颗粒沉淀,再加入菠萝果粉、低聚果糖、Vc、发酵型果蔬汁和陈醋,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素。本发明酵素具有降血脂、降胆固醇、降血压、抑制肿瘤生长、预防和辅助心脑血管病、平衡血液酸碱度、帮助消化、防止便秘、减肥、预防结肠和直肠癌、防止痔疮、促进钙质吸收等多种平衡调节治疗功效。
Description
技术领域
本发明涉及保健食品技术领域,具体是一种果冻型酵素及其加工工艺。
背景技术
酵素是一种由氨基酸组成的具有特殊生物活性的物质,它存在于所有活的动植物体内,是维持机体正常功能,消化食物,修复组织等生命活动的一种必需物质。它几乎参与所有的生命活动,酵素催化剂样的催化作用催动着机体的生化反应,催动着生命现象的进行。
酵素是一种新型的保健食品,最早在东南亚地区流行,近年来,在内地市场日渐火爆。现在市场上的酵素果冻基本都是由多种水果或植物通过自然发酵形成酵素原液,再与卡拉胶、魔芋胶加工制成。虽然具有一定的保健作用,但由于产品中含有的膳食纤维酵素少,故对食物中膳食纤维的分解作用较少,达不到理想的保健预防作用。此外,现在市场上的酵素果冻按照一般的果冻技术生产,会在产品中添加防腐剂、人工合成色素和蔗糖,以便保证产品的保质期、改善产品色泽和保持产品的糖度,这样会使产品产生一些对人体不好的副作用。我国目前食品生产中使用的防腐剂绝大多数都是人工合成的,使用不当会有一定的副作用;有些防腐剂甚至含有微量毒素,长期过量摄入会对人体健康造成一定的损害。
以目前广泛使用的食品防腐剂苯甲酸为例,国际上对其使用一直存有争议。人工合成色素是以煤焦油为原料制成的,由于它成本低廉、色泽鲜艳,故为大家广泛使用。许多人工合成色素除本身或其代谢产物具有毒性外,在生存过程中还可能混进砷、铅或其他有毒的中间产物。色素中的奶牛黄、碱性瑰黄、玫瑰红-B、橙黄-SS、辣椒油色素等都是可能致癌物质。在大多数使用色素不当,食用过多,会对身体健康带来极大的危害。蔗糖是由甘蔗和甜菜榨出的糖蜜制成的精糖,广泛用于食品中调节甜度。但是蔗糖会导致某些健康问题,最常见的是蛀牙,同时蔗糖有高能量,摄取过量易引起肥胖。最后,市场上的酵素果冻会用柠檬酸钠或其他酸味剂调节酸度,这样产品口感一是不丰富,二是没有保健作用。
综上所述,市场上的酵素果冻存在着下列不足:一是保健作用偏少,无法满足人们对酵素产品多种保健预防的功效要求,从而无法达到对人体健康平衡调节的作用;二是产生某些对人体健康不利的副作用,如蛀牙、肥胖或身体慢性沉积致癌物质及微量毒性物质。
发明内容
本发明的目的在于提供一种果冻型酵素及其加工工艺,从而具有降血脂、降胆固醇、防治胆结石、降血压、抑制肿瘤生长、预防和辅助心脑血管病、增强肾和肝脏功能、平衡血液酸碱度、帮助消化、消除疲劳、抗衰老、防止便秘、减肥、预防结肠和直肠癌、防止痔疮、促进钙质吸收等多种平衡调节治疗功效,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种果冻型酵素,由以下重量百分比的原料配制而成:水61~62%,葡萄糖13~15%,果葡糖浆8~10%,低聚果糖1.5~2.5%,陈醋1.5~2.5%,发酵型果蔬汁4~6%,金花茶花瓣粉2~4%,菠萝冻干粉1.5~2.5%,Vc0.03~0.05%,果冻粉0.8~1.2%,柠檬酸钠0.08~0.12%,三氯蔗糖0.004~0.006%,安赛蜜0.001~0.003%。
作为本发明进一步的方案:具体由以下重量百分比的原料配制而成:水61.853%,葡萄糖14%,果葡糖浆9%,低聚果糖2%,陈醋2%,发酵型果蔬汁5%,金花茶花瓣粉3%,菠萝冻干粉2%,Vc0.04%,果冻粉1%,柠檬酸钠0.1%,三氯蔗糖0.005%,安赛蜜0.002%。
作为本发明再进一步的方案:所述发酵型果蔬汁由凤梨、柠檬、萝卜叶、红葡萄、枇杷、苹果、桑葚、杨桃、菠萝蜜、草莓、油菜、小白菜、芥蓝、青椒、山芹菜、青花菜、奇异果、火龙果、梅子、甜橙、绿色花椰菜、菠菜、青木瓜、秋葵、空心菜、小黄瓜、红萝卜、甜菜根、红番茄、红色甜椒、红枣、南瓜、姜、地瓜、玉米、白萝卜、苦瓜、马铃薯、金针菇、大白菜、莲藕、白山药、香菇、黑木耳、黑豆、茄子、紫高丽和芋头的48种果蔬通过自然发酵制得。
一种果冻型酵素的加工工艺,具体加工步骤如下:将水、葡萄糖、果葡糖浆、金花茶花瓣粉、果冻粉、柠檬酸钠、三氯蔗糖和安赛蜜按比例加入混料罐中,加热至胶体完全融化无颗粒沉淀,再依次按比例加入菠萝果粉、低聚果糖、Vc、发酵型果蔬汁和陈醋,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素成品。
与现有技术相比,本发明的有益效果是:
(1)采用本发明的配方,添加了发酵型果蔬汁(酵素浓缩液),是目前唯一结合四大菌类群纯菌接种发酵工艺六阶段重合发酵法,采用多种原料、多种菌种,通过微生物发酵技术,将各类营养充分萃取出容易吸收的小分子元素,老人小孩皆易吸收,多种原料提供了平时消费者鲜少摄取的特殊元素和多种益生菌,使肠道有益菌增值,调整肠道菌群平衡,从根本上解决肠道问题;是长达一年以上熟成发酵之高活性、高能量之酵素,内含丰富凤梨酵素,针对发炎症状有明显效果,如关节炎等问题;
(2)采用本发明的配方,由于添加了低聚果糖、金花茶花瓣粉、菠萝冻干粉等膳食纤维含量丰富的原料,使得产品最终的膳食纤维含量较高,经检测,已经符合GB28050-2011《预包装食品营养标签通则》对于高膳食纤维指标的规定,属于高膳食纤维食品。对于防止便秘、减肥、预防结肠和直肠癌、防止痔疮、促进钙质吸收、降血脂、降胆固醇、防治胆结石具有更好的效果;
(3)采用本发明的配方,添加了金花茶花瓣粉,金花茶富含锗(Ge)、硒(Se)、锌(Zn)、钴(Co)、钼(Mo)、钒(V)等微量元素,对人体有重要的保健作用。金花茶还含有多种氨基酸、茶多酚、皂甙类、黄酮类等多种人体所需的有益成分,具有降血脂、降胆固醇、降血压、抑制肿瘤生长、抗衰老、激活人体多种酶等特殊保健作用;
(4)采用本发明的配方,添加了陈醋、乳酸、葡萄糖酸、琥珀酸、氨基酸、糖、钙、磷、铁、维生素B2等人体需要的微量元素,醋具有抗菌、防治感冒、健胃与防治腹泻下痢、降胆固醇、降高血压、防治肝病、治疗糖尿病、抗癌作用、减肥作用、美容及延缓衰老、解酒等保健治疗作用,因此,采用本发明的配方制成的酵素,也同时具有这些保健治疗作用;
(5)采用本发明的配方,产品不添加任何防腐剂,保证了人体绝对不会因添加防腐剂而可能产生的各种副作用,健康安全有可靠保证;
(6)采用本发明的配方,产品不添加任何人工合成色素,保证了人体绝对不会因添加人工合成色素而可能导致慢性吸收致癌物质或毒性物质,健康安全有可靠保证;
(7)采用本发明的配方,产品不添加蔗糖,而采用食用三氯蔗糖代替,保证了人体不会引起龋齿,对牙齿健康有利,同时热量值极低(可视为0),不会引起肥胖。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
将水61.853kg、葡萄糖14kg、果葡糖浆9kg、金花茶花瓣粉3kg、果冻粉1kg、柠檬酸钠100g、三氯蔗糖5g和安赛蜜2g加入混料罐中,加热至胶体完全融化无颗粒沉淀,再加入菠萝果粉2kg、低聚果糖2kg、Vc 40g、发酵型果蔬汁5kg和陈醋2kg,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素成品。
发酵型果蔬汁(酵素浓缩液)由凤梨、柠檬、萝卜叶、红葡萄、枇杷、苹果、桑葚、杨桃、菠萝蜜、草莓、油菜、小白菜、芥蓝、青椒、山芹菜、青花菜、奇异果、火龙果、梅子、甜橙、绿色花椰菜、菠菜、青木瓜、秋葵、空心菜、小黄瓜、红萝卜、甜菜根、红番茄、红色甜椒、红枣、南瓜、姜、地瓜、玉米、白萝卜、苦瓜、马铃薯、金针菇、大白菜、莲藕、白山药、香菇、黑木耳、黑豆、茄子、紫高丽和芋头的48种果蔬通过自然发酵制得。
实施例2
将上述配方的重量缩小10倍,将水6.1853kg、葡萄糖1.4kg、果葡糖浆900g、金花茶花瓣粉300g、果冻粉100g、柠檬酸钠10g、三氯蔗糖0.5g和安赛蜜0.2g加入混料罐中,加热至胶体完全融化无颗粒沉淀,再加入菠萝果粉200g、低聚果糖200g、Vc 4g、发酵型果蔬汁500g和陈醋200g,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素成品。
实施例3
由以下重量百分比的原料配制而成:水61~62%,葡萄糖13~15%,果葡糖浆8~10%,低聚果糖1.5~2.5%,陈醋1.5~2.5%,发酵型果蔬汁4~6%,金花茶花瓣粉2~4%,菠萝冻干粉1.5~2.5%,Vc0.03~0.05%,果冻粉0.8~1.2%,柠檬酸钠0.08~0.12%,三氯蔗糖0.004~0.006%,安赛蜜0.001~0.003%。
将水61kg、葡萄糖13kg、果葡糖浆9kg、金花茶花瓣粉4kg、果冻粉1.2kg、柠檬酸钠110g、三氯蔗糖6g和安赛蜜3g加入混料罐中,加热至胶体完全融化无颗粒沉淀,再加入菠萝果粉2.5kg、低聚果糖1.9kg、Vc 50g、发酵型果蔬汁6kg和陈醋1.8kg,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素成品。
本发明配方加工出来的酵素产品含有发酵型果蔬汁(酵素浓缩液),采用多种原料、多种菌种通过微生物发酵技术,将各类营养充分萃取出容易吸收的小分子元素,老人小孩皆易吸收,多种原料提供了平时消费者鲜少摄取的特殊元素和多种益生菌,使肠道有益菌增值,调整肠道菌群平衡,从根本上解决肠道问题。是长达一年以上熟成发酵之高活性、高能量之酵素,内含丰富凤梨酵素,针对发炎症状有明显效果,如关节炎等问题。
本发明配方加工出来的酵素产品含有较高的膳食纤维,与普通的酵素膳食纤维相比要高很多,见表1,
表1酵素膳食纤维对比表
指标方法 | 膳食纤维 |
普通配方 | 3.0g/100g |
本发明配方 | 11.56g/100g |
本发明配方加工出来的酵素产品含有金花茶花瓣粉,金花茶富含丰富的锗(Ge)、硒(Se)、金花茶锌(Zn)、钴(Co)、钼(Mo)、钒(V)等微量元素,还含有多种氨基酸、茶多酚、皂甙类、黄酮类等多种人体所需的有益成分。具有降血脂、降胆固醇、降血压、抑制肿瘤生长、抗衰老、激活人体多种酶等特殊保健作用。
本发明配方加工出来的酵素产品含有陈醋,具有抗菌、防治感冒、健胃与防治腹泻下痢、降胆固醇、降高血压、防治肝病、治疗糖尿病、抗癌作用、减肥作用、美容及延缓衰老、解酒等保健治疗作用。
本发明配方加工出来的酵素产品添加食用三氯蔗糖,保证了人体不会引起龋齿,对牙齿健康有利,同时热量值极低(可视为0),不会引起肥胖。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
Claims (4)
1.一种果冻型酵素,其特征在于,由以下重量百分比的原料配制而成:水61~62%,葡萄糖13~15%,果葡糖浆8~10%,低聚果糖1.5~2.5%,陈醋1.5~2.5%,发酵型果蔬汁4~6%,金花茶花瓣粉2~4%,菠萝冻干粉1.5~2.5%,Vc0.03~0.05%,果冻粉0.8~1.2%,柠檬酸钠0.08~0.12%,三氯蔗糖0.004~0.006%,安赛蜜0.001~0.003%。
2.根据权利要求1所述的果冻型酵素,其特征在于,具体由以下重量百分比的原料配制而成:水61.853%,葡萄糖14%,果葡糖浆9%,低聚果糖2%,陈醋2%,发酵型果蔬汁5%,金花茶花瓣粉3%,菠萝冻干粉2%,Vc0.04%,果冻粉1%,柠檬酸钠0.1%,三氯蔗糖0.005%,安赛蜜0.002%。
3.根据权利要求1或2所述的果冻型酵素,其特征在于,所述发酵型果蔬汁由凤梨、柠檬、萝卜叶、红葡萄、枇杷、苹果、桑葚、杨桃、菠萝蜜、草莓、油菜、小白菜、芥蓝、青椒、山芹菜、青花菜、奇异果、火龙果、梅子、甜橙、绿色花椰菜、菠菜、青木瓜、秋葵、空心菜、小黄瓜、红萝卜、甜菜根、红番茄、红色甜椒、红枣、南瓜、姜、地瓜、玉米、白萝卜、苦瓜、马铃薯、金针菇、大白菜、莲藕、白山药、香菇、黑木耳、黑豆、茄子、紫高丽和芋头的48种果蔬通过自然发酵制得。
4.一种如权利要求1或2所述的果冻型酵素的加工工艺,其特征在于,具体加工步骤如下:将水、葡萄糖、果葡糖浆、金花茶花瓣粉、果冻粉、柠檬酸钠、三氯蔗糖和安赛蜜按比例加入混料罐中,加热至胶体完全融化无颗粒沉淀,再依次按比例加入菠萝果粉、低聚果糖、Vc、发酵型果蔬汁和陈醋,搅拌均匀后灌装到袋中,最后进行灭菌、冷却、风干,即得果冻型酵素成品。
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