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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