CN107647318A - 一种醋蛋泡腾片及其制备方法 - Google Patents
一种醋蛋泡腾片及其制备方法 Download PDFInfo
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- CN107647318A CN107647318A CN201710991957.0A CN201710991957A CN107647318A CN 107647318 A CN107647318 A CN 107647318A CN 201710991957 A CN201710991957 A CN 201710991957A CN 107647318 A CN107647318 A CN 107647318A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
本发明涉及一种醋蛋泡腾片及其制备方法,以醋、蛋为原料,采用常规泡腾片制备工艺,辅以喷雾干燥及直接压片技术,经科学组方精制而成的食用固态类饮料,即醋蛋泡腾片,属于泡腾片制备技术领域。该泡腾片由下列组分按重量百分比组成:醋蛋粉:30‑44%,崩解剂:10‑25%,润滑剂:0.5‑2%,稀释剂:10‑15%,矫味剂:10‑30%。本泡腾片的制备工艺:首先制备醋蛋粉,加入辅料,直接压片的醋蛋泡腾片。通过本发明制备得到的醋蛋泡腾片为醋蛋新产品,该产品的开发为醋蛋的深加工开辟了一个新途径。醋蛋泡腾片在冷水中即可迅速崩解,利于吸收,水呈黄褐色,具有醋蛋特殊的香气及保健成分,感官优良、口味独特携带方便。本发明不易吸潮、外观不变形,崩解后无明显沉淀。
Description
技术领域
本发明涉及食品液体制剂领域,具体涉及一种保健醋蛋泡腾片及其制备方法。
背景技术
醋是以米、麦、高粱或酒、酒糟等酿成的含有醋酸的液体。食醋中含有很多有益的营养成分,如多种有机酸、糖类、氨基酸、以及还原糖、钙、铁、锌和维生素等。
鸡蛋中富含蛋白质、维生素、脂肪、活性酶和大量矿物质等。鸡蛋中的蛋白质是食物品种中质量、种类和组成中最优质的蛋白质,人体吸收率高达99.7%。鸡蛋中的氨基酸组成与人体需要最接近,生物价也最高。由于蛋氨酸、色氨酸和赖氨酸的含量较高,与含蛋氨酸较少的豆类食品混合食用,能提高豆类蛋白质的营养价值。现代医学研究证明,鸡蛋对人体有以下作用:提高人体智力、延缓衰老、保护肝脏、防止动脉硬化、健脑和健美肌肤等。
醋蛋液作为一种纯天然强身保健品,不仅综合了鲜蛋和醋的全部营养和食疗保健作用,而且相互作用后其营养成分更易于人体吸收,并产生一些新的生物活性成分。醋化的蛋黄,可分解释放出具有健脑、降低胆固醇、延缓衰老作用的卵磷脂、胆碱和生物素等活性物质;醋浸泡后的蛋清,可释放出大量的抗癌因子阿维丁和溶菌酶等物质。医科大学、武汉同济医科大学等单位临床试验研究表明:长期服用醋蛋液是安全的,对人体无任何毒副作用和不良反应,而且具有降血压、降血脂、软化血管、调节心脏机能、刺激肠胃蠕动、增强人体免疫力等作用。
目前,醋蛋液主要被制成液体制剂,然而其保质期短、运输不方便、口感差等缺点限制了其普及与发展。且醋蛋浸泡过程中形成的醋酸钙虽然可以作为一种钙源被人体吸收,但并不是最好的钙源,也不经济。醋蛋中起防病、治病的主要物质是醋与蛋清、蛋白中的蛋白质分子发上反应产生的短肽,而不是醋酸钙。醋酸钙具有苦涩味,严重影响醋蛋的口感。因此,对醋蛋液制备工艺的改进及对醋蛋液进行二次加工显得尤其重要。
国内外关于醋蛋的专利研究主要集中在于对其组合物的研究,再就是将醋蛋液制成醋蛋酸奶等,对于醋蛋泡腾片的研究却没有。
发明内容
本发明的主要目的是提供一种保健醋蛋泡腾片及其制备方法。是对米醋与禽蛋深加工的新途径,制备的醋蛋泡腾片是醋蛋新产品。而且醋蛋泡腾片保留了醋与蛋的营养成分,溶解速度快,携带方便,以满足消费者的需求。
为实现上述目的,本发明采用的技术方案如下:
一种醋蛋泡腾片,其特征在于,按质量百分比计由以下配方组成:
醋蛋粉:30-44%;
崩解剂:10-25%;
润滑剂:0.5-2%;
稀释剂:10-15%;
矫味剂:10-30%;所述配方比例之和为100%;
所述醋蛋泡腾片的制备步骤如下:
(1)预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡5-30min;
(2)醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为12-72h,浸泡温度控制在15-50℃;过滤,制得醋蛋液;
(3)醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;
(4)醋蛋泡腾片的制备:将稀释剂、润滑剂、调味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
进一步地,在步骤(1)中,所述鲜蛋为新鲜鸡蛋、新鲜鸭蛋、新鲜鹅蛋中任意一种;所述氯水溶液的浓度为100-200ppm。
进一步地,在步骤(2)中,在醋蛋液中,所述蛋液与醋的比例m/v为1:1-1:6。
进一步地,在步骤(2)中,过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的50-75%,蛋液的量为总重量的25-50%。
进一步地,在步骤(2)中,所述醋为酿醋工艺中醋醅发酵结束后即进行一次煎醋而得到的半成品醋,所述半成品醋的含盐量为0.5%以下,且酸度为5-9g/100ml。
更进一步地,在步骤(2)中,将制得的醋蛋液进行巴氏杀菌,杀菌的温度为60-65℃,处理时间为2-15min。
进一步地,在步骤(3)中,所述干燥为低温喷雾干燥,吹入温度40-90℃,排气温度小于100℃,干燥气体流量0.5-3m3/min。
进一步地,在步骤(4)中,所用稀释剂为淀粉、奶粉、卡拉胶或麦芽糊精的一种或几种的组合;所述的润滑剂为硬脂酸镁或微晶纤维素中的一种或两种的组合。
进一步地,在步骤(4)中,所述矫味剂为柠檬酸、山梨糖醇、木糖醇、白糖或蛋白糖中的一种或几种的组合。
进一步地,在步骤(4)中,所述崩解剂为枸椽酸、碳酸氢钠或碳酸氢钠中的一种或者几种的组合。
与现有技术相比,本发明具有如下优势:
(1)通过本发明制备得到的醋蛋泡腾片为醋蛋新产品,该产品的开发为醋蛋的深加工开辟了一个新途径,增加了醋与禽蛋的利用率,促进醋与禽蛋的加工利用,延长了醋蛋产业链。醋蛋泡腾片在冷水中即可迅速崩解,利于吸收,感官优良、口味独特,较其它剂型携带服用方便得多。
(2)本发明采用的低温喷雾干燥技术,较之普通喷雾干燥技术与冷冻干燥技术,具有能耗低,无污染等优点。且得到的醋蛋粉产率高,稳定性好,有效保持了醋蛋的营养成分和功能成分。
(3)本发明在醋蛋粉中加入所必需的辅料,而未在浸泡阶段加入,可以更好的使醋酸跟蛋的融合,所加比例更易调配,大大减短了制作周期,提高了效益。
(4)半成品醋中未加入防腐剂及其他配料,保留了醋的原本营养,且其生产周期大大缩短。以生醋为原料制备醋蛋粉片,生产周期短,营养价值高,便于运输携带,使用半成品醋制备的醋蛋粉,其质量及口感优于其他醋蛋产品,且大大缩短了生产周期,降低了成本。
(5)添加崩解剂如有机酸和碳酸钠、碳酸氢钠的混合物;泡腾片本身干燥不含水分,泡腾崩解剂中的两种物质未电离不能发生反应;但当泡腾片放入水中之后,碳酸氢钠在水的作用下电离,并发生复分解反应,产生大量二氧化碳,使泡腾片迅速崩解和融化,有时崩解产生的气泡还会使药片在水中上下翻滚,加速其崩解和融化。泡腾片崩解时产生的二氧化碳部分溶解于饮水中,使饮水喝入口中时有汽水般的美感。
具体实施方式
以下通过实施例进一步说明本发明。应该理解的是,这些实施例是本发明的阐释和举例,并不以任何形式限制本发明的范围。
实施例1
一种醋蛋泡腾片,按质量百分比计由以下配方组成:
醋蛋粉:40%;
崩解剂:15%;
润滑剂:2%;
稀释剂:15%;
矫味剂:28%;所述配方比例之和为100%;
一种醋蛋泡腾片的制备方法:
(1)预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡5min;所述鲜蛋为新鲜鸡蛋;所述氯水溶液的浓度为200ppm。
(2)醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为12h,浸泡温度控制在40℃;用干净的纱布过滤,得醋蛋液;在醋蛋液中,所述蛋液与醋的比例m/v为1:1。过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的75%,蛋液的量为总重量的25%。
将醋蛋液进行巴氏杀菌,杀菌的温度为60℃,处理时间为8min。
(3)醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;所述干燥为低温喷雾干燥,吹入温度40℃,排气温度小于100℃,干燥气体流量0.5m3/min。
(4)醋蛋泡腾片的制备:将稀释剂、润滑剂、矫味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
所用稀释剂为淀粉、奶粉和卡拉胶。所述的润滑剂为硬脂酸镁。所述矫味剂为柠檬酸。所述崩解剂为碳酸氢钠和枸椽酸。
实施例2
一种醋蛋泡腾片,按质量百分比计由以下配方组成:
醋蛋粉:38%;
崩解剂:25%;
润滑剂:0.5%;
稀释剂:15%;
矫味剂:21.5%;所述配方比例之和为100%;
一种醋蛋泡腾片的制备方法:
在步骤(1)中,预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡30min;所述鲜蛋为新鲜鸭蛋;所述氯水溶液的浓度为100ppm。
在步骤(2)中,醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为72h,浸泡温度控制在15℃;用干净的纱布过滤,得醋蛋液;在醋蛋液中,所述蛋液与醋的比例m/v为1:4。过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的50%,蛋液的量为总重量的50%。
将醋蛋液进行巴氏杀菌,杀菌的温度为65℃,处理时间为2min。
在步骤(3)中,醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;所述干燥为低温喷雾干燥,吹入温度90℃,排气温度小于100℃,干燥气体流量3m3/min。
在步骤(4)中,醋蛋泡腾片的制备:将稀释剂、润滑剂、矫味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
所用稀释剂为麦芽糊精。所述的润滑剂为硬脂酸镁和微晶纤维素两种的组合。所述矫味剂为柠檬酸、山梨糖醇、木糖醇和白糖四种的组合。所述崩解剂为枸椽酸和碳酸钠。
实施例3
一种醋蛋泡腾片,按质量百分比计由以下配方组成:
醋蛋粉:40%;
崩解剂:15%;
润滑剂:2%;
稀释剂:13%;
矫味剂:30%;所述配方比例之和为100%;
一种醋蛋泡腾片的制备方法:
在步骤(1)中,预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡20min;所述鲜蛋为其他的新鲜禽蛋;所述氯水溶液的浓度为160ppm。
在步骤(2)中,醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为50h,浸泡温度控制在50℃;用干净的纱布过滤,得醋蛋液;在醋蛋液中,所述蛋液与醋的比例m/v为1:3。过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的65%,蛋液的量为总重量的35%。
将醋蛋液进行巴氏杀菌,杀菌的温度为62℃,处理时间为15min。
在步骤(3)中,醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;所述干燥为低温喷雾干燥,吹入温度60℃,排气温度小于100℃,干燥气体流量2m3/min。
在步骤(4)中,醋蛋泡腾片的制备:将稀释剂、润滑剂、矫味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
所用稀释剂为淀粉、卡拉胶、麦芽糊精的三种的组合。所述的润滑剂为微晶纤维素。所述矫味剂为山梨糖醇。所述崩解剂为碳酸氢钠和碳酸氢钠的两种组合。
实施例4
一种醋蛋泡腾片,按质量百分比计由以下配方组成:
醋蛋粉:44%;
崩解剂:10%;
润滑剂:2%;
稀释剂:15%;
矫味剂:29%;所述配方比例之和为100%;
一种醋蛋泡腾片的制备方法:
在步骤(1)中,预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡15min;所述鲜蛋为其他的新鲜禽蛋;所述氯水溶液的浓度为180ppm。
在步骤(2)中,醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为48h,浸泡温度控制在30℃;用干净的纱布过滤,得醋蛋液;在醋蛋液中,所述蛋液与醋的比例m/v为1:2。过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的65%,蛋液的量为总重量的35%。
将醋蛋液进行巴氏杀菌,杀菌的温度为64℃,处理时间为10min。
在步骤(3)中,醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;所述干燥为低温喷雾干燥,吹入温度60℃,排气温度小于100℃,干燥气体流量1.5m3/min。
在步骤(4)中,醋蛋泡腾片的制备:将稀释剂、润滑剂、矫味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
所用稀释剂为淀粉。所述的润滑剂为微晶纤维素。所述矫味剂为山梨糖醇和木糖醇两种的组合。所述崩解剂为碳酸氢钠和碳酸氢钠的两种组合。
对于上述实施例1至实施例4制得的醋蛋泡腾片的各项指标进行检测,测得的各项技术指标如下表所示:
由上表所示,本发明的产品经过高温消毒,灭菌,杜绝了制作过程中的杂菌问题。同时,由于产品中含有多种营养成分,制成片剂,提高了适口性,同时也便于包装,运输和贮存。
Claims (10)
1.一种醋蛋泡腾片,其特征在于,按质量百分比计由以下配方组成:
醋蛋粉:30-44%;
崩解剂:10-25%;
润滑剂:0.5-2%;
稀释剂:10-15%;
矫味剂:10-30%;所述配方比例之和为100%;
所述醋蛋泡腾片的制备步骤如下:
(1)预处理:鲜蛋洗净,用氯水溶液将鲜蛋浸泡5-30min;
(2)醋蛋液的制备:鲜蛋破壳,取蛋清及蛋黄,并将其搅拌均匀;加入醋搅拌使之混合均匀;浸泡时间为12-72h,浸泡温度控制在15-50℃;过滤,制得醋蛋液;
(3)醋蛋粉的制备:低温喷雾干燥醋蛋液后得到醋蛋粉;
(4)醋蛋泡腾片的制备:将稀释剂、润滑剂、调味剂和崩解剂加入醋蛋粉中,采用直接压片法进行压片,得成品醋蛋泡腾片。
2.根据权利要求1 所述的醋蛋泡腾片,其特征在于:在步骤(1)中,所述鲜蛋为新鲜鸡蛋、新鲜鸭蛋、新鲜鹅蛋中任意一种;所述氯水溶液的浓度为100-200ppm。
3.根据权利要求2所述的醋蛋泡腾片,其特征在于:在步骤(2)中,在醋蛋液中,所述蛋液与醋的比例m/v为1:1-1:6。
4.根据权利要求3所述的醋蛋泡腾片,其特征在于:在步骤(2)中,过滤时,使用干净的纱布过滤;在醋蛋液中,醋的量为总重量的50-75%,蛋液的量为总重量的25-50%。
5.根据权利要求4所述的醋蛋泡腾片,其特征在于:在步骤(2)中,所述醋为酿醋工艺中醋醅发酵结束后即进行一次煎醋而得到的半成品醋,所述半成品醋的含盐量为0.5%以下,且酸度为5-9g/100ml。
6.根据权利要求5所述的醋蛋泡腾片,其特征在于:在步骤(2)中,将制得的醋蛋液进行巴氏杀菌,杀菌的温度为60-65℃,处理时间为2-15min。
7.根据权利要求1所述的醋蛋泡腾片,其特征在于:在步骤(3)中,所述干燥为低温喷雾干燥,吹入温度40-90℃,排气温度小于100℃,干燥气体流量0.5-3 m3/min。
8.根据权利要求1所述的醋蛋泡腾片,其特征在于:在步骤(4)中,所用稀释剂为淀粉、奶粉、卡拉胶或麦芽糊精的一种或几种的组合;所述的润滑剂为硬脂酸镁或微晶纤维素中的一种或两种的组合。
9.根据权利要求1所述的醋蛋泡腾片,其特征在于:在步骤(4)中,所述矫味剂为柠檬酸、山梨糖醇、木糖醇、白糖或蛋白糖中的一种或几种的组合。
10.根据权利要求1所述的醋蛋泡腾片,其特征在于:在步骤(4)中,所述崩解剂为枸椽酸、碳酸氢钠或碳酸氢钠中的一种或者几种的组合。
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