CN107874064A - 一种水果味发酵醋蛋泡腾片及其制备方法 - Google Patents
一种水果味发酵醋蛋泡腾片及其制备方法 Download PDFInfo
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Classifications
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Abstract
本发明公开了一种水果味发酵醋蛋泡腾片,包括以下原料:发酵醋蛋粉:30~44%,水果原料10~30%,崩解剂:5~20%,润滑剂:0.5~2%,稀释剂:10~15%;调味剂:5~10%。水果原料所述发酵醋蛋粉是以禽蛋为原料,经醋浸泡,乳酸菌发酵后干燥处理所得;所述其它辅料包括稀释剂、润滑剂和调味剂。本发明通过添加水果原料及乳酸菌发酵的方法来改善醋蛋泡腾片的不良气味。同时发酵后的香味以及水果天然的香味,增加了醋蛋泡腾片的风味。本产品以片剂的形式存在,不仅富含水果的营养成分及果香,而且便于携带和贮藏,拥有较好的市场前景。
Description
技术领域
本发明涉及泡腾片食品领域,具体地说涉及一种水果味发酵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、Ca、Fe、Zn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%。
醋蛋是传统的食疗保健品,在民间流传甚广。中医认为,食醋性湿,味酸苦,有开胃、养肝、散瘀、止痛等功效。鸡蛋味甘,性平,有补中益气、养阴定惊等作用。古代医学家采用醋蛋治疗咽疼、心绞痛、胃疼等多种疾病。然而传统醋蛋酸味过浓,同时具有很浓的腥味。食用时即使添加蜂蜜,对口腔和胃仍然有很大刺激,且自己制作,不易携带,不利于这一保健品的推广普及。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,对于水果味醋蛋泡腾片的研究却没有。
发明内容
本发明所要解决的技术问题是提供一种食用方便,成分更加安全,营养丰富且具有多种口味的水果味发酵醋蛋泡腾片及其制备方法。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种水果味发酵醋蛋泡腾片,
一种水果味发酵醋蛋泡腾片,其特征在于,按质量百分比计由以下配方组成:
发酵醋蛋粉:30~44%;
水果原料:10~30%
崩解剂:5~20%;
润滑剂:0.5~2%;
稀释剂:10~15%;
调味剂:5~10%;所述配方比例之和为100%;
所述发酵醋蛋粉的制备包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于25~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
进一步地,在步骤(1)中,所述禽蛋为鸡蛋、鸭蛋或鹌鹑蛋等其他的新鲜禽蛋中的任意一种;所述氯水溶液的浓度为100-200ppm;使用的醋为米醋或白醋,酸度为5~9克/100ml。
进一步地,在步骤(2)中的发酵种子液为嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、发酵乳杆菌、嗜热链球菌、鼠李糖乳杆菌或保加利亚乳杆菌中的一种或几种的组合发酵的鲜奶。
进一步地,在步骤(3)中,发酵蛋液与醋的比例m/v为1:1~1:6;所述干燥为低温喷雾干燥,吹入温度50~90℃,排气温度小于100℃,干燥气体流量0.5~2.5m3/min。
进一步地,所述水果原料包括新鲜蔬果制成的水果提取物、浓缩果汁、水果粉;所述水果为苹果、梨、葡萄、西瓜、柚子、橙子、芒果、蓝莓、猕猴桃、草莓等水果中的一种或几种的组合。
所述水果提取物制备方法如下:
选取新鲜蔬果,洗净,经过破碎处理后,用10~15倍体积的水进行浸提,温度70~90℃,时间60~90min,浸提完后重复一次;浸提结束后,将浸提液进行浓缩后喷雾干燥,即得水果提取物;
所述浓缩果汁制备方法如下:
选取新鲜水果,洗净,经过粉碎处理后,打浆,使得果浆细腻均匀。浆料在85-90℃温度下热处理10min,然后冷却至45-50℃,加入0.1-0.5g/L果胶酶,50℃下酶解1-2h,最后将酶解好的浆加热至75℃,保持5min灭酶,冷却,过滤,澄清。然后0.1MPa真空度、60-70℃下浓缩60-120min,即得浓缩果汁;
所述水果粉制备方法如下:
选取选取籽粒饱满、大小适中新鲜水果,去杂,搅拌机打浆8min,至果浆细腻、均匀,浆料在85-90℃温度下热处理10min,然后冷却至45-50℃,加入0.1-0.5g/L果胶酶,50℃下酶解1-2h,最后将酶解好的浆加热至75℃,保持5min灭酶,冷却,过滤,澄清。然后0.1MPa真空度、60-70℃下浓缩60-120min,高压均质后喷雾干燥即得水果粉。
进一步地,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;润滑剂为硬脂酸镁或微晶纤维素中的一种或两种的组合;稀释剂为淀粉、奶粉、麦芽糊精或卡拉胶中的一种或几种的组合;调味剂为柠檬酸、山梨糖醇、木糖醇或者白糖中的一种或几种的组合。
本发明还提供一种水果味发酵醋蛋泡腾片的制备方法,方法之一,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,加入水果提取物或/和浓缩果汁,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、水果原料崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
本发明还提供一种水果味发酵醋蛋泡腾片的制备方法,方法之二,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,加入水果提取物或/和浓缩果汁,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
本发明还提供一种水果味发酵醋蛋泡腾片的制备方法,方法之三,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、水果粉混合后,加入崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
本发明的有益效果体现在:
1.采用生物发酵技术,从根本上改善了醋蛋液的风味和营养构成,不仅有效去除了禽蛋的蛋腥味,而且通过发酵转化,将蛋白质降解为肽和氨基酸,使得更好吸收,提高机体免疫力,缓解疲劳,降低胆固醇含量,减少部分人群对禽蛋胆固醇的忧虑。
2.通过本发明制备得到的水果味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
3.通过添加水果原料,不仅增加了醋蛋片的营养价值,而且利用水果的天然口味和香味来改善醋蛋片的口感和气味。
4.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。
5.泡腾崩解剂通常是有机酸和碳酸钠、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,使片剂迅速崩解和融化,有时崩解产生的气泡还会使泡腾片在水中上下翻滚,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1~4是本发明的一种水果味发酵醋蛋泡腾片的具体实施方式。
实施例1
本发明的水果味发酵醋蛋泡腾片,包括按照质量百分比如下组分:
发酵醋蛋粉40%、水果原料15%,崩解剂20%、润滑剂2%,稀释剂15%,调味剂8%。
本发明所述的水果味发酵醋蛋泡腾片的制备方法包括如下步骤:
(1)发酵醋蛋粉的制备
新鲜鸡蛋洗净,用氯水溶液将鲜蛋浸泡10min;禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,65℃下杀菌1min,冷却至42℃后;加入10%的发酵种子液,于42℃下培养发酵4h;将米醋与发酵4h后的发酵蛋液混合,在25℃条件下,放置4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
所述发酵种子液为加入嗜酸乳杆菌、两歧双歧杆菌、发酵乳杆菌混合发酵剂发酵2h的鲜奶。
所述喷雾干燥为低温喷雾干燥,吹入温度50℃,排气温度小于80℃,干燥气体流量0.5m3/min。
(2)苹果粉的制备
选取选取籽粒饱满、大小适中新鲜苹果,去杂,搅拌机打浆8min,至果浆细腻、均匀。然后加入以0.2g/L加入果胶酶,50℃下酶解1h,最后将酶解好的浆加热至70℃,保持5min灭酶,冷却,过滤,澄清。然后0.1MPa真空度、65℃下浓缩90min。高压均质后喷雾干燥即得水果粉。所述喷雾干燥为低温喷雾干燥,吹入温度50℃,排气温度小于80℃,干燥气体流量0.5m3/min。
(3)水果味发酵醋蛋泡腾片的制备
将上述发酵醋蛋粉和苹果粉水果原料混合均匀后,加入其它辅料包括崩解剂、稀释剂、润滑剂和调味剂后,搅拌均匀,采用直接压片法,得苹果味发酵醋蛋泡腾片。
所用稀释剂为淀粉、奶粉和卡拉胶。所述的崩解剂为碳酸氢钠。所述的润滑剂为硬脂酸镁和微晶纤维素。所述调味剂为柠檬酸、山梨糖醇、木糖醇和白糖。
实施例2
本发明的水果味发酵醋蛋泡腾片,包括按照质量百分比如下组分:
发酵醋蛋粉44%、水果原料10%,崩解剂20%、润滑剂1.5%,稀释剂12%,调味12.5%。
本发明的一种水果味发酵醋蛋泡腾片的制备方法,包括如下步骤:
(1)发酵醋蛋粉的制备
新鲜鸭蛋洗净,用氯水溶液将鲜蛋浸泡10min;禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,65℃下杀菌2min,冷却至42℃后;加入5%的发酵种子液,于42℃下培养发酵6h;将白醋与发酵6h后的发酵蛋液混合,加入浓缩葡萄汁,在25℃条件下,放置2天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
所述发酵种子液为加入两歧双歧杆菌、保加利亚乳杆菌、植物乳杆菌、发酵乳杆菌混合发酵剂发酵1h的鲜奶。
所述喷雾干燥为低温喷雾干燥,吹入温度60℃,排气温度小于80℃,干燥气体流量1.5m3/min。
(2)浓缩葡萄汁的制备
选取新鲜葡萄,洗净,经过粉碎处理后,打浆,使得果浆细腻均匀。然后加入以0.2g/L加入果胶酶,50℃下酶解1h,最后将酶解好的浆加热至70℃,保持5min灭酶,冷却,过滤,澄清。然后0.1MPa真空度、65℃下浓缩90min,即得浓缩果汁。
(3)水果味发酵醋蛋泡腾片的制备
将上述发酵醋蛋粉混合均匀后,加入其它辅料包括崩解剂、稀释剂、润滑剂和调味剂后,搅拌均匀,采用直接压片法,得葡萄味发酵醋蛋泡腾片。
所述的崩解剂为碳酸氢钠与枸椽酸。所述的稀释剂为淀粉、奶粉和卡拉胶。所述的润滑剂为硬脂酸镁。所述调味剂为柠檬酸、山梨糖醇。
实施例3
本发明的水果味发酵醋蛋泡腾片,包括按照质量百分比如下组分:
发酵醋蛋粉40%、水果原料20%,崩解剂18%、润滑剂2%,稀释剂15%,调味5%。
本发明的一种水果味发酵醋蛋泡腾片的制备方法,包括如下步骤:
(1)发酵醋蛋粉的制备
新鲜鸭蛋洗净,用氯水溶液将鲜蛋浸泡10min;鸭蛋破壳,取蛋清及蛋黄,并将其混合均匀,70℃下杀菌2min,冷却至42℃后;加入5%的发酵种子液和浓缩西柚汁,于42℃下培养发酵6h;将米醋与发酵6h后的发酵蛋液混合,在25℃条件下,放置4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
所述发酵种子液为加入两歧双歧杆菌、保加利亚乳杆菌混合发酵剂发酵2h的鲜奶。
所述喷雾干燥为低温喷雾干燥,吹入温度70℃,排气温度小于80℃,干燥气体流量2.5m3/min。
(2)浓缩西柚汁的制备
选取新鲜西柚,洗净,经过粉碎处理后,打浆,使得果浆细腻均匀。然后加入以0.2g/L加入果胶酶,50℃下酶解1h,最后将酶解好的浆加热至70℃,保持5min灭酶,冷却,过滤,澄清。然后0.1MPa真空度、65℃下浓缩90min,即得浓缩果汁。所述喷雾干燥为低温喷雾干燥,吹入温度70℃,排气温度小于80℃,干燥气体流量2.5m3/min。
(3)水果味发酵醋蛋泡腾片的制备
将上述发酵醋蛋粉水果原料混合均匀后,加入其它辅料包括稀释剂、润滑剂和调味剂后,搅拌均匀,采用直接压片法,得西柚味发酵醋蛋泡腾片。
所述的崩解剂为碳酸钠。所述的稀释剂为淀粉和奶粉。所述的润滑剂为硬脂酸镁。所述调味剂为柠檬酸、山梨糖醇和白糖。
实施例4
本发明的水果味发酵醋蛋泡腾片,包括按照质量百分比如下组分:
发酵醋蛋粉35%、水果原料20%,崩解剂20%、润滑剂2%,稀释剂15%,调味8%。
本发明的一种水果味发酵醋蛋泡腾片的制备方法,包括如下步骤:
(1)发酵醋蛋粉的制备
新鲜鸡蛋洗净,用氯水溶液将鲜蛋浸泡10min;鸡蛋破壳,取蛋清及蛋黄,并将其混合均匀,70℃下杀菌2min,冷却至42℃后;加入5%的发酵种子液,于42℃下培养发酵6h;将米醋与发酵6h后的发酵蛋液混合,在25℃条件下,放置4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
所述发酵种子液为加入嗜酸乳杆菌、两歧双歧杆菌、保加利亚乳杆菌混合发酵剂发酵2h的鲜奶。
所述喷雾干燥为低温喷雾干燥,吹入温度70℃,排气温度小于80℃,干燥气体流量2.5m3/min。
(2)芒果粉的制备
新鲜芒果洗净,经过破碎处理后,用15倍体积的水进行浸提,温度80℃,时间70min,浸提完后重复一次;浸提结束后,将浸提液进行浓缩后喷雾干燥,得芒果粉。
所述喷雾干燥为低温喷雾干燥,吹入温度70℃,排气温度小于80℃,干燥气体流量2.5m3/min。
(3)水果味发酵醋蛋泡腾片的制备
将上述发酵醋蛋粉和芒果粉,混合均匀后,加入其它辅料包括稀释剂、润滑剂和调味剂后,搅拌均匀,采用直接压片法,得芒果味发酵醋蛋泡腾片。
所述的崩解剂为碳酸钠与枸椽酸。所述的稀释剂为淀粉和奶粉。所述的润滑剂为硬脂酸镁。所述调味剂为柠檬酸和山梨糖醇。
本文中所描述的具体实施例仅仅是对本发明精神作举例说明。本发明所属技术领域的技术人员可以对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,但并不会偏离本发明的精神或者超越所附权利要求书所定义的范围。
Claims (10)
1.一种水果味发酵醋蛋泡腾片,其特征在于,按质量百分比计由以下配方组成:
发酵醋蛋粉:30~44%;
水果原料:10~30%
崩解剂:5~20%;
润滑剂:0.5~2%;
稀释剂:10~15%;
调味剂:5~10%;所述配方比例之和为100%;
所述发酵醋蛋粉的制备包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于25~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉。
2.根据权利要求1所述的水果味发酵醋蛋泡腾片,其特征在于:在步骤(1)中,所述禽蛋为鸡蛋、鸭蛋或鹌鹑蛋等其他的新鲜禽蛋中的任意一种;所述氯水溶液的浓度为100-200ppm;使用的醋为米醋或白醋,酸度为5~9克/100ml。
3.根据权利要求1所述的水果味发酵醋蛋泡腾片,其特征在于:在步骤(2)中的发酵种子液为嗜酸乳杆菌、两歧双歧杆菌、植物乳杆菌、发酵乳杆菌、嗜热链球菌、鼠李糖乳杆菌或保加利亚乳杆菌中的一种或几种的组合发酵的鲜奶。
4.根据权利要求1所述的水果味发酵醋蛋泡腾片,其特征在于:在步骤(3)中,发酵蛋液与醋的比例m/v为1:1~1:6;所述干燥为低温喷雾干燥,吹入温度50~90℃,排气温度小于100℃,干燥气体流量0.5~2.5 m3/min。
5.根据权利要求1所述的水果味发酵醋蛋泡腾片,其特征在于:所述水果原料包括新鲜蔬果制成的水果提取物、浓缩果汁、水果粉;所述水果为苹果、梨、葡萄、西瓜、柚子、橙子、芒果、蓝莓、猕猴桃、草莓等水果中的一种或几种的组合。
6.根据权利要求5所述的水果味发酵醋蛋泡腾片,其特征在于,
所述水果提取物制备方法如下:
选取新鲜蔬果,洗净,经过破碎处理后,用10~15倍体积的水进行浸提,温度70~90℃,时间60~90min,浸提完后重复一次;浸提结束后,将浸提液进行浓缩后喷雾干燥,即得水果提取物;
所述浓缩果汁制备方法如下:
选取新鲜水果,洗净,经过粉碎处理后,打浆,使得果浆细腻均匀;浆料在85-90℃温度下热处理10min,然后冷却至45-50℃,加入 0.1-0.5g/L 果胶酶,50℃下酶解 1 -2h,最后将酶解好的浆加热至 75℃,保持 5 min 灭酶,冷却,过滤,澄清;然后0.1MPa 真空度 、60-70℃下浓缩60-120 min,即得浓缩果汁;
所述水果粉制备方法如下:
选取选取籽粒饱满、大小适中新鲜水果,去杂,搅拌机打浆8 min,至果浆细腻、均匀,浆料在85-90℃温度下热处理10min,然后冷却至45-50℃,加入0.1-0.5g/L 果胶酶,50℃下酶解 1 -2 h,最后将酶解好的浆加热至 75℃,保持 5 min 灭酶,冷却,过滤,澄清;然后0.1MPa 真空度 、60-70℃下浓缩60-120 min,高压均质后喷雾干燥即得水果粉。
7.根据权利要求1所述的水果味发酵醋蛋泡腾片,其特征在于,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;润滑剂为硬脂酸镁或微晶纤维素中的一种或两种的组合;稀释剂为淀粉、奶粉、麦芽糊精或卡拉胶中的一种或几种的组合;调味剂为柠檬酸、山梨糖醇、木糖醇或者白糖中的一种或几种的组合。
8.一种水果味发酵醋蛋泡腾片的制备方法,其特征在于,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,加入水果提取物或/和浓缩果汁,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、水果原料崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
9.一种水果味发酵醋蛋泡腾片的制备方法,其特征在于,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,加入水果提取物或/和浓缩果汁,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
10.一种水果味发酵醋蛋泡腾片的制备方法,其特征在于,包括以下步骤:
(1)禽蛋洗净,用氯水溶液将鲜蛋浸泡10min;
(2)禽蛋破壳,取蛋清及蛋黄,并将其混合均匀,50~70℃下杀菌1~4min,冷却至40~45℃后;加入5~10%的发酵种子液,于40~45℃下培养发酵3~12h;
(3)将醋与发酵3~12h后的发酵蛋液混合,在4~35℃条件下,放置1~4天,过滤后得发酵醋蛋液;喷雾干燥醋蛋液后得到发酵醋蛋粉;
(4)将上述发酵醋蛋粉、水果粉混合后,加入崩解剂、润滑剂、稀释剂及调味剂后,搅拌均匀,采用直接压片法,即得水果味发酵醋蛋泡腾片。
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