CN107997072A - 一种香草果冻的加工方法 - Google Patents
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Abstract
本发明是关于一种香草果冻的加工方法,其特征在于通过高压碱液对仙草粉进行有效成分提取,以活性炭为脱色剂,对提取液进行脱色,利用真空冷冻干燥,提高仙草胶干燥速率和干燥后仙草胶的溶解性。
Description
技术领域
本发明涉及食品加工领域,主要涉及一种香草果冻的加工方法。
背景技术
果冻是一种西方甜食,以其晶莹通透的外观,鲜艳多样的色泽,软滑爽脆的口感,清甜滋润的风味赢得了广大消费者。根据组织形态可分为凝胶果冻和可吸果冻,根据原料可分为果味型果冻、果汁型果冻、果肉型果冻、含乳型果冻和其化型果冻。随着人们对生活质量要求的提高,人们对消闲食品的要求也愈发苛刻,美味可口、安全卫生的同时,更希望其具有一定的保健功能。但大部分果冻营养价值较低,甚至有些果冻中过量的人工合成色素、香精和防腐剂会对人体健康造成伤害。
目前仙草胶有效成分提取率较低,对仙草的功能成分研究利用缺少,浪费了这种药食两用、具有保健功能的资源,所以应当加强仙草的综合利用。仙草胶凝胶的形成是由于其分子形成H维网状结构,水和溶质固定在网孔中,形成的凝胶具有一定的凝胶强度。仙草胶中高分子和胶粒具有线性结构,送决定了仙草胶可以形成凝胶,其次与浓度、温度、时间等有关。仙草胶的凝胶性质与琼脂、卡拉胶和海藻酸钠的完全不同。将脱色后的仙草胶配成溶液,加入淀粉,其中一组添加一定量的乳酸钙,另一组不加,加热冷却成胶后利用物性仪进行质地分析,结果发现仙草胶的质地不受钙离子的影响,这与琼脂形成凝胶类似,但是琼脂凝胶的硬度比较大。卡拉胶没有钙离子无法胶凝,并且硬度和弹性也比仙草胶的高。海藻酸轴在巧离子浓度达到0.2%时才可形成凝胶,但是凝胶质地不好。由此可见,仙草胶的凝胶性质与琼脂、卡拉胶和海藻酸钠完全不同,具有开发出独特产品的潜力。李娜娜在《仙草果冻粉的工艺及特性研究》通过对仙草胶的提取、分离纯化,研究仙草胶的理化特性,并将其应用在果冻粉的制作中,改善果冻曰感,增加果冻粉品种。为工厂生产提供切实可行的仙草果冻粉生产工艺、在线控制参数及相应的产品标准。
发明内容
本发明为了促进仙草的深加工,提高仙草胶的提取率,增强果冻营养价值,提升果冻品质,提供一种香草果冻的加工方法。
一种香草果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将仙草用粉碎机粉碎,过60-80目筛,用30-35倍量浓度为0.4-0.45%的Na2C〇3溶液浸泡30-35分钟,于120-125℃、0.1-0.13MPa压力下提取20-25分钟,过滤,浓缩提取液;
2)、将步骤1所得提取液加入90-95%乙醇,使最终溶液中乙醇的含量达65-70%,离心过滤得沉淀仙草胶,加入10-12倍量无菌水溶解,再加入6-7%活性炭,均匀搅拌同时于60-65℃条件下水浴30-35分钟,过滤得脱色仙草胶,用无水乙醇洗涤仙草胶2-3次;
3)、将步骤2所得仙草胶于-7-0℃冷冻成块,进行干燥,当冷阱温度降至-45-30℃时,开启真空泵抽真空至0.01-0.03MPa,再加热升温至50-55℃,使仙草胶开始升华干燥,至3-3.5小时,再次升温至65-70℃,干燥至物料中心温度达到65-70℃,粉碎得仙草胶粉;
4)、将步骤3所得仙草胶粉加入10-15倍量冷水,充分搅拌使其溶解,过滤得仙草胶溶液,将白砂糖和魔芋胶3-2:1的比例干混均匀,在搅拌条件下加入50-55%所得仙草胶溶液,使其充分溶解,浸泡2-2.5小时;
5)、将步骤4所得物于80-85℃的恒温水浴锅中煮胶20-25分钟,过120-200目筛,冷却至70-75℃,加入0.2-0.23%柠檬酸、0.1-0.12%氯化钙,搅匀后灌装封口,于80-85℃灭菌10-13分钟,冰水冷却至室温。
本发明的优点是:
本发明的一种香草果冻的加工方法,通过高压碱液对仙草粉进行有效成分提取,并通过优化提取温度、压力、料液比,提高提取效率。以活性炭为脱色剂,对提取液进行脱色。使用真空冷冻干燥,提高仙草胶干燥速率和干燥后仙草胶的溶解性。仙草胶的凝胶性质与琼脂、卡拉胶和海藻酸销的完全不同,仙草胶的质地不受钙离子的影响,这与琼脂形成凝胶类似,但是琼脂凝胶的硬度比较大。将魔芋胶与所得仙草胶进行复合搭配制胶,丰富营养,增强凝胶强度。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种香草果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将仙草用粉碎机粉碎,过80目筛,用30倍量浓度为0.45%的Na2C〇3溶液浸泡30分钟,于120℃、0.1MPa压力下提取20分钟,过滤,浓缩提取液;
2)、将步骤1所得提取液加入95%乙醇,使最终溶液中乙醇的含量达65%,离心过滤得沉淀仙草胶,加入10倍量无菌水溶解,再加入6%活性炭,均匀搅拌同时于60℃条件下水浴30分钟,过滤得脱色仙草胶,用无水乙醇洗涤仙草胶2次;
3)、将步骤2所得仙草胶于-5℃冷冻成块,进行干燥,当冷阱温度降至-45℃时,开启真空泵抽真空至0.01MPa,再加热升温至55℃,使仙草胶开始升华干燥,至3小时,再次升温至70℃,干燥至物料中心温度达到70℃,粉碎得仙草胶粉;
4)、将步骤3所得仙草胶粉加入10倍量冷水,充分搅拌使其溶解,过滤得仙草胶溶液,将白砂糖和魔芋胶3:1的比例干混均匀,在搅拌条件下加入50%所得仙草胶溶液,使其充分溶解,浸泡2小时;
5)、将步骤4所得物于80℃的恒温水浴锅中煮胶20分钟,过120目筛,冷却至70℃,加入0.2%柠檬酸、0.1%氯化钙,搅匀后灌装封口,于85℃灭菌10分钟,冰水冷却至室温。
Claims (5)
1.一种香草果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将仙草用粉碎机粉碎,过60-80目筛,用30-35倍量Na2C〇3溶液浸泡30-35分钟,于120-125℃、0.1-0.13MPa压力下提取20-25分钟,过滤,浓缩提取液;
2)、将步骤1所得提取液加入定量的90-95%乙醇溶液,离心过滤得沉淀仙草胶,加入10-12倍量无菌水溶解,再加入活性炭进行吸附,均匀搅拌同时于60-65℃条件下水浴30-35分钟,过滤得脱色仙草胶,用无水乙醇洗涤仙草胶2-3次;
3)、将步骤2所得仙草胶于-7-0℃冷冻成块,进行干燥,当冷阱温度降至-45-30℃时,开启真空泵抽真空至0.01-0.03MPa,再加热升温至50-55℃,使仙草胶开始升华干燥,至3-3.5小时,再次升温至65-70℃,干燥至物料中心温度达到65-70℃,粉碎得仙草胶粉;
4)、将步骤3所得仙草胶粉加入10-15倍量冷水,充分搅拌使其溶解,过滤得仙草胶溶液,将白砂糖和魔芋胶3-2:1的比例干混均匀,在搅拌条件下加入50-55%所得仙草胶溶液,使其充分溶解,浸泡2-2.5小时;
5)、将步骤4所得物于恒温水浴锅中煮胶,过120-200目筛,冷却至70-75℃,加入0.2-0.23%柠檬酸、0.1-0.12%氯化钙,搅匀后灌装封口,于80-85℃灭菌10-13分钟,冰水冷却至室温。
2.根据权利要求1所述的一种香草果冻的加工方法了,其特征在于步骤1Na2C〇3溶液的浓度为0.4-0.45%。
3.根据权利要求1所述的一种香草果冻的加工方法,其特征在于步骤2所加90-95%乙醇的量,使最终溶液中乙醇的含量达65-70%。
4.根据权利要求1所述的一种香草果冻的加工方法,其特征在于步骤2活性炭的添加量为6-7%。
5.根据权利要求1所述的一种香草果冻的加工方法,其特征在于步骤5煮胶过程为:于80-85℃的恒温水浴锅中煮胶20-25分钟。
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