CN107232381A - 一种草莓果味牛轧糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种草莓果味牛轧糖及其制备方法，是由高麦芽糖浆、蔗糖、全脂乳粉、炼乳、无水奶油、氢化植物油、草莓、雪莲果、百香果等原料组成。本发明有益效果为：本发明的牛轧糖色泽洁白、甜度适中，具有一定的硬度和适度的咀嚼口感，奶香浓郁，结构性质稳定，不粘包装纸、不粘牙，将草莓、雪莲果、百香果添加进牛轧糖中，增加了牛轧糖的营养成分和果香味，酸甜可口、风味独特。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种草莓果味牛轧糖及其制备方法。
背景技术
牛轧糖是一种结构比较疏松的半软性糖果，以含有大量奶品而得名，糖体剖面有微小的气孔，带有韧性和弹性，口感柔软细腻，在我国已有几十年的发展历史，由于其甜美的口感、浓郁的奶香、丰富的营养，色泽洁白、甜度适中且有一定的弹性和韧性，具有咀嚼感等优点而深受消费人群的喜爱。牛轧糖是将蔗糖、淀粉糖浆、胶体、乳制品、油脂和水经高度乳化而成的。在这种均匀地统一体中，很难分辨出其中某一种物质的单独存在，同时，经过放置也不会再发生分离现象。蔗糖和淀粉糖浆是组成牛轧糖的基础物质。蔗糖在熬煮中有一部分转化成转化糖。转化糖对牛轧糖的结构、风味和保存能力都有重要影响。淀粉糖浆是一种抗结晶物质。淀粉糖浆的主要组成为糊精、高糖、麦芽糖和葡萄糖。它们既可以防止牛轧糖返砂，也可以降低牛轧糖甜度，增加粘稠度，不使牛轧糖在强烈搅打下产生砂粒的晶体，保持牛轧糖的细腻结构。明胶可以使牛轧糖具有良好的坚韧性，耐嚼性和弹性，保持糖果的形态稳定。乳制品系用鲜乳加工成的制品，包括炼乳、奶油和奶粉。在鲜乳中约有87%以上的水分。由于鲜乳水分高不利于工艺和贮运。所以在牛轧糖中多用乳制品而不用鲜乳。乳制品在牛轧糖中不仅提高了其营养价值，而且起着乳化作用，进一步改变了牛轧糖物态体系。特别是它对牛轧糖起着增香作用和润滑作用。但牛轧糖中也存在着外形易变，粘包装纸、粘手，口感时软时硬等品质不稳定等问题，针对牛轧糖加工工艺和品质优化的相关因素和机理进一步地研究，对解决牛轧糖实际生产中所出现的品质不稳定、口感风味不足等问题有着积极的作用。中国发明专利号CN104872358A公开了一种儿童补钙牛轧糖，将葡萄糖酸钙添加进牛轧糖的制作过程当中，但其发明制作的牛轧糖含有大量的蔗糖、蜂蜜等含糖物质，奶制品含量较少，不仅降低了牛轧糖中的营养物质含量，同时也使得牛轧糖较硬，影响咀嚼口感。
本发明改进了牛轧糖的加工工艺，调节配方中各组分的比例和工序中的关键参数，很好地解决了牛轧糖产品粘纸、粘牙、返砂等问题，改善牛轧糖口感，保持牛轧糖的多相结构稳定。添加甜菊糖、木糖醇作为甜味剂，大大减少了牛轧糖制作过程中蔗糖的使用量，甜菊糖甜度为蔗糖的150-300倍，热量却只有蔗糖的1/300，是一种良好的代糖。利用微胶囊技术延缓牛轧糖香味物质的散发，添加β-环糊精和壳聚糖与香气分子形成微胶囊，延缓香气散发速度，使牛轧糖在咀嚼过程中保持长时间且均匀的香味，同时也有利于稳定产品的性质。同时采用明胶和卡拉胶所组成的复配胶改善牛轧糖变形的问题，明胶与卡拉胶共同作用形成共凝胶体，共凝胶体的网络结构比单纯使用明胶所形成的胶体体系相比，分子间的交互作用更强，连接更加紧密，表现出胶体凝结温度和熔化温度的增加，有利于提高牛轧糖体系的热稳定性。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种草莓果味牛轧糖及其制备方法。
本发明是通过以下技术方案实现的：
一种草莓果味牛轧糖，由以下重量份的原料组成：高麦芽糖浆350-360、蔗糖70-72、全脂乳粉52-54、炼乳100-104、无水奶油24-25、氢化植物油27-28、草莓45-46、雪莲果22-24、百香果9-10、水适量。
根据权利要求l所述的草莓果味牛轧糖的制备方法，包括如下步骤：
（1）无水奶油、氢化植物油在50-55℃条件下融化备用，称取原料重量份6-7%复配胶，复配胶由食用明胶和卡拉胶组成，二者比例为15:1，添加1.5-1.8倍量的冷水溶胀40-50分钟，隔水置于65-70℃的水浴中融化至无颗粒后取出，冷却凝结成复配胶冻后备用；
（2）草莓、雪莲果、百香果取果肉混合均匀，加适量水打磨成浆，经真空冷冻干燥后超微粉碎处理，得到营养超微粉；
（3）全脂乳粉、炼乳为芯材，添加其质量份4-5%的壁材，壁材由β-环糊精、壳聚糖组成，组分比例为2:1，加适量水混合均匀后喷雾干燥处理，得到乳粉微胶囊；
（4）高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内，搅拌至溶液内无颗粒，边加热边搅拌，加热过程中不断搅拌使糖液受热均匀，熬煮至糖液浓稠成膏状，温度达到125-130℃停止熬煮；
（5）将氢化植物油、无水奶油、倒入搅打锅中，添加2-3%乳化剂，乳化剂成分为卵磷脂、蔗糖酯，成分比例为3:2，将熬煮好的糖液倒入搅打锅中冲浆，慢速均匀搅打混合物料2-3分钟，再以20-30r/min的速率搅打7-8分钟，添加复配胶冻搅打1-2分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5-6分钟至糖膏不粘手；
（6）将搅打完毕的糖膏取出冷却至45-50℃，压制成1.2-1.5厘米的厚片，切割为长3.5-4.0厘米、宽0.8-1.0厘米的长条状，冷却至室温后紫外线照射20-25分钟灭菌处理，分袋密封包装。
本发明的优点是：本发明添加甜菊糖、木糖醇作为甜味剂，大大减少了蔗糖的使用量，保持甜度的同时还降低了牛轧糖中的热量。利用微胶囊技术，添加β-环糊精和壳聚糖与香气分子形成微胶囊，延缓香气散发速度，使牛轧糖在咀嚼过程中保持长时间且均匀的香味，同时也有利于稳定产品的性质。采用明胶和卡拉胶所组成的复配胶改善牛轧糖变形的问题，明胶与卡拉胶共同作用形成共凝胶体，分子间的交互作用更强，连接更加紧密，有利于提高牛轧糖体系的热稳定性。本发明改进了牛轧糖的加工工艺，调节配方中各组分的比例和工序中的关键参数，很好地解决了牛轧糖产品粘纸、粘牙、返砂等问题，改善牛轧糖口感，保持牛轧糖的多相结构稳定。本发明的牛轧糖色泽洁白、甜度适中，具有一定的硬度和适度的咀嚼口感，奶香浓郁，结构性质稳定，不粘包装纸、不粘牙，将草莓、雪莲果、百香果添加进牛轧糖中，增加了牛轧糖的营养成分和果香味，酸甜可口、风味独特。
具体实施方式
一种草莓果味牛轧糖，由以下重量份的原料组成：高麦芽糖浆350、蔗糖70、全脂乳粉52、炼乳100、无水奶油24、氢化植物油27、草莓45、雪莲果22、百香果9、水适量。
根据权利要求l所述的草莓果味牛轧糖的制备方法，包括如下步骤：
（1）无水奶油、氢化植物油在50℃条件下融化备用，称取原料重量份6%复配胶，复配胶由食用明胶和卡拉胶组成，二者比例为15:1，添加1.5倍量的冷水溶胀40分钟，隔水置于65℃的水浴中融化至无颗粒后取出，冷却凝结成复配胶冻后备用；
（2）草莓、雪莲果、百香果取果肉混合均匀，加适量水打磨成浆，经真空冷冻干燥后超微粉碎处理，得到营养超微粉；
（3）全脂乳粉、炼乳为芯材，添加其质量份4%的壁材，壁材由β环糊精、壳聚糖组成，组分比例为2:1，加适量水混合均匀后喷雾干燥处理，得到乳粉微胶囊；
（4）高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内，搅拌至溶液内无颗粒，边加热边搅拌，加热过程中不断搅拌使糖液受热均匀，熬煮至糖液浓稠成膏状，温度达到125℃停止熬煮；
（5）将氢化植物油、无水奶油、倒入搅打锅中，添加2%乳化剂，乳化剂成分为卵磷脂、蔗糖酯，成分比例为3:2，将熬煮好的糖液倒入搅打锅中冲浆，慢速均匀搅打混合物料2分钟，再以20r/min的速率搅打7分钟，添加复配胶冻搅打1分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5分钟至糖膏不粘手；
（6）将搅打完毕的糖膏取出冷却至45℃，压制成1.2厘米的厚片，切割为长3.5厘米、宽0.8厘米的长条状，冷却至室温后紫外线照射20分钟灭菌处理，分袋密封包装。
Claims (2)
1.一种草莓果味牛轧糖，其特征在于，由以下重量份的原料组成：高麦芽糖浆350-360、蔗糖70-72、全脂乳粉52-54、炼乳100-104、无水奶油24-25、氢化植物油27-28、草莓45-46、雪莲果22-24、百香果9-10、水适量。
2.根据权利要求l所述的草莓果味牛轧糖的制备方法，其特征在于包括如下步骤：
（1）无水奶油、氢化植物油在50-55℃条件下融化备用，称取原料重量份6-7%复配胶，复配胶由食用明胶和卡拉胶组成，二者比例为15:1，添加1.5-1.8倍量的冷水溶胀40-50分钟，隔水置于65-70℃的水浴中融化至无颗粒后取出，冷却凝结成复配胶冻后备用；
（2）草莓、雪莲果、百香果取果肉混合均匀，加适量水打磨成浆，经真空冷冻干燥后超微粉碎处理，得到营养超微粉；
（3）全脂乳粉、炼乳为芯材，添加其质量份4-5%的壁材，壁材由β-环糊精、壳聚糖组成，组分比例为2:1，加适量水混合均匀后喷雾干燥处理，得到乳粉微胶囊；
（4）高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内，搅拌至溶液内无颗粒，边加热边搅拌，加热过程中不断搅拌使糖液受热均匀，熬煮至糖液浓稠成膏状，温度达到125-130℃停止熬煮；
（5）将氢化植物油、无水奶油、倒入搅打锅中，添加2-3%乳化剂，乳化剂成分为卵磷脂、蔗糖酯，成分比例为3:2，将熬煮好的糖液倒入搅打锅中冲浆，慢速均匀搅打混合物料2-3分钟，再以20-30r/min的速率搅打7-8分钟，添加复配胶冻搅打1-2分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5-6分钟至糖膏不粘手；
（6）将搅打完毕的糖膏取出冷却至45-50℃，压制成1.2-1.5厘米的厚片，切割为长3.5-4.0厘米、宽0.8-1.0厘米的长条状，冷却至室温后紫外线照射20-25分钟灭菌处理，分袋密封包装。
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| CN106720840A (zh) * | 2016-12-26 | 2017-05-31 | 李翠红 | 一种耐咀嚼奶糖及其制备方法 |
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