CN107232582A - 一种用于制作仿生果肉的新型复合食品胶及由其制作的仿生果肉的工艺 - Google Patents
一种用于制作仿生果肉的新型复合食品胶及由其制作的仿生果肉的工艺 Download PDFInfo
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Abstract
本发明公开了一种生产成本省、环境友好、色彩丰富等特点的用于制作仿生果肉的新型复合食品胶，以及由其制作的仿生果肉的工艺。新型复合食品胶主要成分为：结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾；所述结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾占总质量的百分比分别为22.5％～32.5％、8％～15.8％、22％～35.7％、7％～12.5％、11％～21.5％。由新型复合食品胶制作仿生果肉的工艺，包括以下步骤：配料、称量、溶胶、混合、冷却、调酸、成型、切割、包装、杀菌等步骤。本发明适用仿生果肉的制作。
Description
技术领域
本发明涉及食品加工领域，特别涉及一种用于制作仿生果肉的新型复合食品胶及由其制作的仿生果肉的工艺。
背景技术
仿生果肉具有良好的口感和低廉的价格被广泛应用在悬浮饮料、果肉、果冻和珍珠奶茶中。现阶段生产的仿生果肉多数为魔芋仿生果肉，由于制作魔芋仿生果肉需要强碱(PH＞12)条件下凝固成形，后续需用大量清水冲洗除碱，不仅耗时长，生产效率低，用水量大，影响生产成本，对环境也造成不良影响，并且产品颜色单一，不耐高温，同时容易产生窜色现象。
发明内容
本发明鉴于上述目的，提供了一种生产成本省、环境友好、色彩丰富等特点的用于制作仿生果肉的新型复合食品胶，以及由其制作的仿生果肉的工艺。
为了实现上述目的，本发明提供的技术方案如下：
一种用于制作仿生果肉的新型复合食品胶，其主要成分为：结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾；所述结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾占总质量的百分比分别为22.5％～32.5％、8％～15.8％、22％～35.7％、7％～12.5％、11％～21.5％。
一种由上述新型复合食品胶制作仿生果肉的工艺，包括以下步骤：
(1)配料：按权利要求1至2组份及质量百分比干混均匀，制得复合食品胶。
(2)称量：称取步骤(1)所得的总量1％～3％的复合食品胶。
(3)溶胶：将步骤(2)所得的复合食品胶和所需的砂糖干混后，搅拌状态下加入80％～90％的去离子水中，加热至95℃，保持5～10分钟，使胶体完全溶解。
(4)混合：将凝胶所需的二价盐加入10％～20％的85℃热水中，溶解混匀后加入到步骤(3)所得的胶液中，加油溶性色素，高速剪切5～10分钟。
(5)冷却、调酸：将步骤(4)所得的混合液冷却至75℃左右，加酸味调节剂、香精定量后混匀。
(6)成型、切割：将步骤(5)所得的胶液浇入模具中，冷却至室温后进行切割。
(7)包装、杀菌：将步骤(6)所得的仿生果肉包装封口后进行水浴灭菌，灭菌温度为86±1℃，时间为20～30min。
作为优选，所述凝胶所需的二价盐为氯化钙或乳酸钙或碳酸钙。
作为优选，所述凝胶所需二价盐占总质量的百分比为0.10％～1.0％。
跟现有技术相比，本发明提供的复合食品胶采用结冷胶、刺槐豆胶、卡拉胶、黄原胶为原料，使上述凝胶相互产生协同效应，有效改善凝胶的组织结构，避免了传统的在强碱性条件下制备凝胶后需要进行脱碱的步骤，节省了工艺步骤和原材料的使用，降低了生产成本，减少了环境污染，而且采用上述复合食品胶制取仿生果肉具有色彩丰富、耐高温等特点。
具体实施方式
下面结合具体实施例，进一步阐述本发明。
优选实施例一：制取新型复合食品胶，将低酰结冷胶2.5Kg、刺槐豆胶1.5Kg、卡拉胶3.0Kg、黄原胶1.0Kg、柠檬酸钾2.0Kg，在室温下混合均匀制成复合食品胶。
采用上述复合食品胶制取仿生果肉(以100Kg计)步骤如下：
(1)配料：将低酰结冷胶2.5Kg、刺槐豆胶1.5Kg、卡拉胶3.0Kg、黄原胶1.0Kg、柠檬酸钾2.0Kg，在室温下混合均匀制成复合食品胶。
(2)称量：精确称取步骤(1)所得的复合食品胶2Kg。
(3)溶胶：将步骤(2)所得的复合食品胶和所需的砂糖干混后，搅拌状态下加入85Kg60℃左右的去离子水溶液锅中，加热至95℃，保持10分钟，使胶体完全溶解。
(4)混合：将0.08Kg的乳酸钙溶解在10Kg 85℃去离子水中，溶解混匀后加入到步骤(3)溶胶锅中混匀，停止加热，加入适量油溶性色素，以7000转/分高速剪切7分钟。
(5)冷却、调酸：将步骤(4)所得的胶液冷却至75℃左右，加入适量香精、酸味调节剂(柠檬酸和苹果酸以1∶1混合)，定量混匀。
(6)成型、切割：将步骤(5)所得的胶液浇入模具中，冷却至室温后进行切割。
(7)包装、杀菌：将步骤(6)所得的仿生果肉装入食品级高温塑料袋中进行抽真空密封，封口后的仿生果肉在85℃的灭菌锅中水浴灭菌，时间为25分钟，冷却后制得成品。
优选实施例二：制取新型复合食品胶，将低酰结冷胶3.0Kg、刺槐豆胶1.2Kg、卡拉胶2.5Kg、黄原胶1.2Kg、柠檬酸钾2.1Kg，在室温下混合均匀制成复合食品胶。
采用上述复合食品胶制取仿生果肉(以100Kg计)步骤如下：
(1)配料：将低酰结冷胶3.0Kg、刺槐豆胶1.2Kg、卡拉胶2.5Kg、黄原胶1.2Kg、柠檬酸钾2.1Kg，在室温下混合均匀制成复合食品胶。
(2)称量：精确称取步骤(1)所得的复合食品胶3Kg。
(3)溶胶：将步骤(2)所得的复合食品胶和所需的砂糖干混后，搅拌状态下加入85Kg60℃左右的去离子水溶液锅中，加热至95℃，保持10分钟，使胶体完全溶解。
(4)混合：将0.05Kg的乳酸钙溶解在10Kg 85℃去离子水中，溶解混匀后加入到步骤(3)溶胶锅中混匀，停止加热，加入适量油溶性色素，以7000转/分高速剪切10分钟。
(5)冷却、调酸：将步骤(4)所得的胶液冷却至75℃左右，加入适量香精、酸味调节剂(柠檬酸和苹果酸以1∶1混合)，定量混匀。
(6)成型、切割：将步骤(5)所得的胶液浇入模具中，冷却至室温后进行切割。
(7)包装、杀菌：将步骤(6)所得的仿生果肉装入食品级高温塑料袋中进行抽真空密封，封口后的仿生果肉在87℃的灭菌锅中水浴灭菌，时间为30分钟，冷却后制得成品。
Claims (5)
1.一种用于制作仿生果肉的新型复合食品胶，其特征在于其主要成分为：结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾。
2.根据权利要求1所述的新型复合食品胶，其特征在于所述结冷胶、刺槐豆胶、卡拉胶、黄原胶、柠檬酸钾占总质量的百分比分别为22.5％～32.5％、8％～15.8％、22％～35.7％、7％～12.5％、11％～21.5％。
3.一种如权利要求1至2任一项所述的新型复合食品胶制作仿生果肉的工艺，其特征在于包括以下步骤：
(1)配料：按权利要求1至2组份及质量百分比干混均匀，制得复合食品胶。
(2)称量：称取步骤(1)所得的总量1％～3％的复合食品胶。
(3)溶胶：将步骤(2)所得的复合食品胶和所需的砂糖干混后，搅拌状态下加入80％～90％的去离子水中，加热至95℃，保持5～10分钟，使胶体完全溶解。
(4)混合：将凝胶所需的二价盐加入10％～20％的85℃热水中，溶解混匀后加入到步骤(3)所得的胶液中，加油溶性色素，高速剪切5～10分钟。
(5)冷却、调酸：将步骤(4)所得的混合液冷却至75℃左右，加酸味调节剂、香精定量后混匀。
(6)成型、切割：将步骤(5)所得的胶液浇入模具中，冷却至室温后进行切割。
(7)包装、杀菌：将步骤(6)所得的仿生果肉包装封口后进行水浴灭菌，灭菌温度为86±1℃，时间为20～30min。
4.根据权利要求3所述的新型复合食品胶制作仿生果肉的工艺，其特征在于所述凝胶所需的二价盐为氯化钙或乳酸钙或碳酸钙。
5.根据权利要求4所述的新型复合食品胶制作仿生果肉的工艺，其特征在于所述凝胶所需二价盐占总质量的百分比为0.10％～1.0％。
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| CN102753039A (zh) * | 2010-01-18 | 2012-10-24 | 百事可乐公司 | 凝胶基组合物及其制备方法 |
| CN103404754B (zh) * | 2013-08-31 | 2014-12-10 | 湖北一致魔芋生物科技有限公司 | 一种魔芋仿生果肉罐头及其制备方法 |
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| CN103404754B (zh) * | 2013-08-31 | 2014-12-10 | 湖北一致魔芋生物科技有限公司 | 一种魔芋仿生果肉罐头及其制备方法 |
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