CN107149060A - 一种燕窝热不可逆凝胶保护膜的制备方法及其在果味燕窝饮料加工中的应用 - Google Patents
一种燕窝热不可逆凝胶保护膜的制备方法及其在果味燕窝饮料加工中的应用 Download PDFInfo
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Abstract
一种燕窝热不可逆凝胶保护膜的制备方法及其在果味燕窝饮料加工中的应用，其热不可逆凝胶保护膜的制备方法为：将0.5% 结冷胶热溶液和0.05% 氯化钙热溶液等比例混合后（或以可得然胶、海藻酸钠等其他热不可逆凝胶为原料），将炖煮沥干的燕窝投入浸泡15~30min，捞出冷却（常温冷却、冷风吹干、冰水浴等）后形成热不可逆凝胶保护膜；其果味燕窝饮料的重量组成是：燕窝0.3%~1.5%、果汁3%~15%、甜味剂3%~8%、酸度调节剂0.005%~0.2%、增稠剂0.09%~0.15%、香精0.1%~0.3%。本发明将热不可逆凝胶应用到燕窝饮料的加工中，不但有利于燕窝外观形态和口感的保持，而且饮料还具有良好的风味和色泽，酸甜适口，老少咸宜。
Description
技术领域
本发明涉及燕窝加工领域，特别涉及一种燕窝热不可逆凝胶保护膜的制备方法及其在果味燕窝饮料加工中的应用。
背景技术
燕窝是我国传统的滋补食材，具有多种功效，受到消费者追捧。目前常见的商品形态包括干燕窝、鲜炖燕窝、即食燕窝等，价格相对昂贵。随着食品加工技术的进步与人们生活水平的提高，消费者对于燕窝产品的多样性、便捷性及价格有了更多的要求，目前燕窝饮料的开发开始成为燕窝加工者的研究热点，因此开发新型的、多口味的燕窝饮料已经成为大势所趋。但是，由于燕窝本身的特点，如燕窝在酸性环境中易收缩、易被染色，影响产品食用品质及外观，使得燕窝饮料的开发困难重重。结冷胶、可得然胶、海藻酸钠等物质在一定条件下可以形成热不可逆凝胶，它们无色无味（海藻酸钠略有味道）、热稳定，利用它们此种性质将燕窝包裹起来，形成保护膜，可以减小外界环境对燕窝的影响，增强其稳定性。
发明内容
本发明的目的在于提供一种燕窝热不可逆凝胶保护膜的方法，其可以耐受蒸煮、高温杀菌等工艺流程，无色无味，入口即化，对燕窝的口感和风味没有影响，特别适合应用于果味燕窝饮料的加工中。
本发明的目的还在于提供一种燕窝热不可逆凝胶保护膜在燕窝饮料加工中的应用方法。在将热不可逆凝胶涂覆于燕窝表面形成保护膜后，进行燕窝饮料的制备，产品中燕窝条状分明、形态饱满无收缩、色泽透明、口感自然，饮料风味天然。
本发明的具体技术方案是：将燕窝浸泡、清洗、挑拣后，去除燕毛及其他杂质，炖煮后沥干备用；将一定能浓度的结冷胶溶胶和氯化钙溶液趁热（>80℃）混合；将沥干的燕窝在溶胶中浸泡一段时间后捞出，常温或吹干冷却，使燕窝表面形成热不可逆凝胶保护膜；用果汁（或果粉）、香精、羧甲基纤维素钠、琼脂和蔗糖按比例调配成配液；将燕窝装入瓶中，注入配液，封口、杀菌、冷却、包装后得到燕窝饮料成品。
用本发明生产出来的燕窝饮料具有如下有点：
1. 热不可逆凝胶用量小，不影响燕窝品质；
2.果味配液中酸度调节剂（Na2CO3、NaHCO3等）的添加量大幅减小甚至无需添加，最大限度保持天然风味和色泽；
3. 燕窝受配液的影响小，无收缩、被染色等现象。
4. 饮料整体效果均一，酸甜可口、风味充足。
下面以具体实施例对本发明作进一步的说明，但本发明不受下述实施例的限定。
实施例1
①称取一定重量的干燕窝，用纯化水浸泡胀发2h后，清洗、挑拣、去除燕毛及其他杂质，隔水炖煮15min后用滤网滤干备用；
②称取50g低酰基结冷胶，用热水（>80℃）定容至5kg后用胶体磨磨至均匀融化；称取5g氯化钙，用热水定容至5kg；将结冷胶溶胶和氯化钙溶液等量混合后搅拌均匀，定容至10kg；
③将滤干的燕窝转移入含有氯化钙的结冷胶溶胶中，搅散后浸泡15min；
④浸泡结束后用滤网滤出，铺平后常温冷却30min促进结冷胶保护膜形成；
⑤称取4g CMC-Na、9g 琼脂、500g 蔗糖、0.2% Na2CO3、200g 红枣浓缩汁、1.5% 红枣提取物、0.3% 红枣粉末香精，用热水定容至10kg，用胶体磨磨至均匀后过1μm滤膜，得到澄清红枣风味配液。
⑥称取相当于0.5g干燕窝的含凝胶保护膜燕窝于180g 玻璃瓶中，将配液加热至80℃以上进行热灌液，封口、118℃杀菌20min、冷却、检验、包装。得到红枣风味燕窝饮料。
实施例2
①称取一定重量的干燕窝，用纯化水浸泡胀发2h后，清洗、挑拣、去除燕毛及其他杂质，用蒸汽蒸炖30min后，吹干冷却备用；
②按实施例1制备结冷胶溶胶；
③将滤干的燕窝转移入含有氯化钙的结冷胶溶胶中，搅散后浸泡30min；
④浸泡结束后用滤网滤出，铺平后冷风冷却15min促进结冷胶保护膜形成；
⑤称取4g CMC-Na、9g 琼脂、300g 蔗糖、1200g雪梨双脱浓缩汁、0.1% 雪梨香精，用热水定容至10kg，得到澄清雪梨风味配液。
⑥称取相当于1.0g干燕窝的含凝胶保护膜燕窝于70g 玻璃瓶中，将配液加热至80℃以上进行热灌液，封口、118℃杀菌20min、冷却、检验、包装。得到雪梨风味燕窝饮料。
实施例3
①称取一定重量的干燕窝，用纯化水浸泡胀发2h后，清洗、挑拣、去除燕毛及其他杂质，隔水炖煮15min后用滤网滤干备用；
②按实施例1制备结冷胶溶胶；
③将滤干的燕窝转移入含有氯化钙的结冷胶溶胶中，搅散后浸泡15min；
④浸泡结束后用滤网滤出，转移入冰水中冷却30min促进结冷胶保护膜形成；
⑤称取4g CMC-Na、9g 琼脂、600g 蔗糖、0.03% Na2CO3、500g 西柚浓缩清汁、0.3% 西柚香精，用热水定容至10kg，得到澄清西柚风味配液。
⑥称取相当于0.5g干燕窝的含凝胶保护膜燕窝于180g 玻璃瓶中，将配液加热至80℃以上进行热灌液，封口、118℃杀菌20min、冷却、检验、包装。得到西柚风味燕窝饮料。
以上所述仅是本发明的部分实施例，故凡依本发明专利申请范围所述的配方、特征、原理及方法所做的等效变化或修饰，如风味变化、热不可逆凝胶更换等，均包括于本发明专利申请范围内。
Claims (7)
1.燕窝热不可逆凝胶保护膜，其特征在于：将热不可逆凝胶制备成特定浓度的热溶胶后（根据不同热不可逆凝胶性质不同，其制备方法不同），将其包裹与燕窝表面，冷却后形成保护膜。
2.热不可逆保护膜在果味燕窝饮料加工中的应用方法，其特征在于：原料的重量组成是：燕窝0.3%~1.5%、果汁3%~15%、甜味剂3%~8%、酸度调节剂0.005%~0.2%、增稠剂0.09%~0.15%、香精0.1%~0.3%。
3.根据权利要求1所述的热不可逆凝胶，其特征在于：所述的凝胶可以是结冷胶、可得然胶、海藻酸钠等中的一种或几种的混合物。
4.根据权利要求1所述的热不可逆凝胶保护膜，其特征在于：所述的冷却可以采用常温冷却、冷风吹干、冰水浴等方法。
5.根据权利要求1所述的燕窝，其特征在于：所述的燕窝可以是干燕窝胀发炖煮，也可以是其他燕窝产品加工后的沥干物。
6.根据权利要求2所述的配液，其特征在于：所述的果汁可以是单一风味果汁或者多种风味的复合果汁，也可以运用果粉、提取物等呈现风味。
7.根据权利要求2所述的热不可逆凝胶保护膜在果味燕窝饮料加工中的应用方法，其特征在于：包括下列步骤：
A、将燕窝浸泡、清洗、挑拣后，去除燕毛及其他杂质，炖煮后沥干备用；
B、将一定能浓度的结冷胶溶胶和氯化钙溶液趁热（>80℃）混合；
C、将沥干的燕窝在溶胶中浸泡一段时间后捞出，常温或吹干冷却，使燕窝表面形成热不可逆凝胶保护膜；
D、用果汁（或果粉）、香精、羧甲基纤维素钠、琼脂和蔗糖按比例调配成配液；
E、将燕窝装入瓶中，注入配液，封口、杀菌、冷却、包装后得到燕窝饮料成品。
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