CN108142893A - 一种胶原蛋白果冻及其制备方法 - Google Patents
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种胶原蛋白果冻及其制备方法,该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1400‑1600g;辅料:低聚果糖3000‑3500g、低聚异麦芽糖醇700‑800g、白砂糖250‑350g,魔芋15‑30g、甜橙果粉100‑200g、三氯蔗糖10‑25g、山梨酸钾10‑20g、纯化水8500‑10000g。本发明主要经过对原料辅料进行质量检测、过筛、称量、混合、溶胶、定容、灌装封口、常压杀菌、冷却成型和包装等工艺步骤制得成品;本发明口感好、生产工艺简单,时间短。
Description
技术领域
本发明涉及食品领域,具体的说是一种胶原蛋白果冻及其制备方法。
背景技术
胶原蛋白主要分布在哺乳动物的结缔组织中,对动物和人体皮肤、血管、骨 骼、筋腱、牙齿和软骨的形成都十分重要,是这些结缔组织的主要物质基础。人体蛋白质中有三分之一是胶原蛋白,成年人体中大约有3公斤的胶原蛋白,因此,我们可以毫不夸张的说,胶原蛋白是一切动物的生命支架。
随着年龄的增长,胶原蛋白会逐渐的流失。女性在20岁时胶原蛋白已经开始老化、流失,含量逐年下降,25岁则进入流失的高峰期,40岁时,含量不到18岁时的一半,老年人脸上沟沟坎坎的皱纹,正是因为胶原蛋白和水分流失,造成皮肤塌陷。胶原蛋白的流失导致支撑皮肤的胶原肽键和弹力网断裂,其螺旋网状结构随即被破坏,皮肤组织被氧化、萎缩、塌陷,肌肤就会出现干燥、皱纹、松弛无弹性等衰老现象。所以,要延缓衰老必须要补充胶原蛋白。
随着人民生活水平提高和营养知识的丰富,营养素补充剂类产品得到越来越多消费者的认同,产量和销量都在稳步增长。目前国内市场上具有补充胶原蛋白的保健食品和功能性食品品种很多,其中很多都已经得到了消费者的认可,也占据了一定的市场份额。市场上关于补充胶原蛋白产品主要集中在吞服片及口服液,固体饮料剂型,对于这几种剂型携带及口服比较麻烦。
发明内容
为了解决上述问题本发明提供了一种便于携带和服用,同时口感较好好,生产步骤简单的胶原蛋白果冻及其制备方法。
为了达到上述目的本发明是通过以下技术方案来实现的:
本发明是一种胶原担保果冻,其特征在于:该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1400-1600g;辅料:低聚果糖3000-3500g、低聚异麦芽糖醇700-800g、白砂糖250-350g,魔芋15-30g、甜橙果粉100-200g、三氯蔗糖10-25g、山梨酸钾10-20g、纯化水8500-10000g。
优选方案为:胶原蛋白果冻每1000袋产品含原料:胶原蛋白1500g;辅料:低聚果糖3250g、低聚异麦芽糖醇750g、白砂糖300g,魔芋20g、甜橙果粉150g、三氯蔗糖15g、山梨酸钾15g、纯化水9000g。
1、一种胶原蛋白果冻的制备方法,包括以下步骤:
(1)对原料辅料进行质量检测;对低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白进行质量检测,将检测合格的原料和辅料在洁净区外除去外包装和内包装并通过缓冲窗口进入生产洁净区;
(2)过筛:将低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉分别过100目筛,得细粉,备用;
(3)称量:按配方比例称量低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白,备用;
(4)混合:将称量好的低聚果糖细粉、低聚异麦芽糖醇细粉、白砂糖细粉、魔芋精粉细粉混合均匀,得混合粉1;将称量好的甜橙果粉、山梨酸钾、山氯蔗糖混合溶解,得混合液1;
(5)溶胶:将混合粉1加水煮沸至溶胶状态,并将混合液1和称量好的胶原蛋白加入其中,混合均匀,得溶胶:
(6)定容:把所有料液全部泵到调配罐中,混合,定容,取样检测;
(7)灌装封口:将调配好的溶胶进行灌装处理,在85℃的情况下进行巴氏灭菌;
(8)常压杀菌;温度80-85℃,时间10-15分钟,杀菌后用冷水喷淋,使果冻表面迅速降温到30-40℃,最后用45-55℃的热风吹干;
(9)冷却成型:将灭菌之后的溶胶冷却至室温;
(10)内包装、外包装、质检和入库。
本发明的进一步改进在于:步骤(5)煮胶过程是将90%的纯化水经蒸汽夹层锅加热,温度设置为94-96℃,将混合粉慢慢撒入夹层锅中,一边撒入混合粉一边高速搅拌,混合粉完全加入后继续高速搅拌5-8分钟,加热至混合粉完全溶解后温度维持在90-10°并保持10分钟。
2、本发明的进一步改进在于:步骤(4)中混合液1的调配是将甜橙果粉、山梨酸钾、山氯蔗糖加入到温度在70-80℃的10%的纯化水中溶解,搅拌5分钟,得到混合液1。
3、本发明的进一步改进在于:对步骤(6)中定容好的混合物进行取样检测,检测料液的理化指标,理化指标包括感观、可溶性固形物、pH值、总酸含量,在理化指标不达标的情况下此时通过补充白糖、纯化水调整口感。
本发明的进一步改进在于:步骤(7)中灌装处理包括将步骤(6)中检测合格的料液经过100目-150目的滤袋过滤,再将滤液转移到半成品罐中,贮存时温度8O~85℃ ,料液贮存时间小于50 min,即至少在1小时内灌完,料液经板式换热器加热,温度设计85±2℃。料液出口温度大干90℃才能送到灌装机料桶。
4、本发明的进一步改进在于:步骤(7)在灌装封口后1小时内进行杀菌,初温不低于 55℃。
本发明采用胶原蛋白能使皮肤保持弹性、滋润肌肤,具有护肤护发的作用,同时与与肌肉生长有着密切关系,胶原蛋白在结缔组织与弹性蛋白及多糖蛋白相互交织形成的网状结构,能保持血管壁弹性,防止血管破裂、栓塞,胶原蛋白还有凝血作用,胶原与血小板作用后,引起后继的与血液聚集相关联的一系列过程的进行,从而可迅速凝血,骨骼中有机物的70—80%是胶原蛋白,骨骼生成时,首先必须合成充足的胶原蛋白纤维来组成骨骼的框架。
低聚果糖、低聚异麦芽糖醇、白砂糖和三氯蔗糖为甜味剂,能够调节本发明的味道进行调节。
山梨酸钾:防腐剂,无色至白色鳞片状结晶或结晶性粉末,无臭或稍有臭味。在空气中不稳定,能被氧化着色,易溶于水、乙醇。主要用作食品防腐剂属于酸性防腐剂配合有机酸使用防腐反应效果提高。以碳酸钾或氢氧化钾和山梨酸为原料制得。山梨酸钾是国际公认的低毒、高效的酸型防腐剂,与山梨酸具有相同的防腐效果。
甜橙果粉:调味剂。甜橙果粉是由甜橙的果实经过深加工而得,具有甜橙特有的香甜味道,有利于改善产品的气味和口感。本产品甜橙果粉的添加量为15%,制得的产品气味、口感较好。
魔芋精粉:魔芋是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡,对人体健康有利。
本发明的有益效果是:本发明采用胶原蛋白对人体的麸皮、头发、肌肉、血管、骨骼和眼睛均有益,低聚果糖除具有一般功能性低聚糖的物理化学性质外,最引人注目的生理特性是它能明显改善肠道内微生物种群比例,它是肠内双歧杆菌的活化增殖因子,可减少和抑制肠内腐败物质的产生,抑制有害细菌的生长,调节肠道内平衡;能促进微量元素铁、钙的吸收与利用,以防止骨质疏松症;可减少肝脏毒素,能在肠中生成抗癌的有机酸,有显著的防癌功能;且口味纯正香甜可口,具有类似脂肪的香味和爽口的滑腻感,低聚异麦芽糖醇是一种功能性糖醇,兼备功能性低聚糖和低热量糖醇甜味剂的双重优点,具有"双歧因子,难龋齿,改善便秘,低热量和减肥等生理功能,本发明在常压下进行杀菌,杀菌时间为10-15分钟,温度保持在8O~85℃,杀菌后用冷水喷淋,使果冻表面迅速降温到35度左右达到凝胶温度,杀菌效果好,时间短。
附图说明
图1是本发明工艺流程图。
具体实施方式
为了使本领域的普通技术人员能更好的理解本发明的技术方案,下面结合附图和实施例对本发明的技术方案做进一步的描述。
5、本发明是一种胶原担保果冻,该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1400-1600g;辅料:低聚果糖3000-3500g、低聚异麦芽糖醇700-800g、白砂糖250-350g,魔芋15-30g、甜橙果粉100-200g、三氯蔗糖10-25g、山梨酸钾10-20g、纯化水8500-10000g。
实施例:该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1500g;辅料:低聚果糖3250g、低聚异麦芽糖醇750g、白砂糖300g,魔芋20g、甜橙果粉150g、三氯蔗糖15g、山梨酸钾15g、纯化水9000g。
一种胶原蛋白果冻的制备方法,包括以下步骤:
(1)对原料辅料进行质量检测;对低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白进行质量检测,将检测合格的原料和辅料在洁净区外除去外包装和内包装并通过缓冲窗口进入生产洁净区;
(2)过筛:将低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉分别过100目筛,得细粉,备用;
(3)称量:按配方比例称量低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白,备用;
(4)混合:将称量好的低聚果糖细粉、低聚异麦芽糖醇细粉、白砂糖细粉、魔芋精粉细粉混合均匀,得混合粉1;将称量好的甜橙果粉、山梨酸钾、山氯蔗糖混合溶解,得混合液1;
(5)溶胶:将混合粉1加水煮沸至溶胶状态,并将混合液1和称量好的胶原蛋白加入其中,混合均匀,得溶胶:
(6)定容:把所有料液全部泵到调配罐中,混合,定容,取样检测;
(7)灌装封口:将调配好的溶胶进行灌装处理,在85℃的情况下进行巴氏灭菌;
(8)常压杀菌;温度80-85℃,时间10-15分钟,杀菌后用冷水喷淋,使果冻表面迅速降温到30-40℃,最后用45-55℃的热风吹干;
(9)冷却成型:将灭菌之后的溶胶冷却至室温;
(10)内包装、外包装、质检和入库;内包装为装瓶,包装材料符合YBB00122002口服药用高密度聚铝箔袋的标准,15g/袋,生产环境洁净卫生区:从原辅料除去外包装进入洁净区后到内包装工序生产车间洁净度为三十万级,
步骤(5)煮胶过程是将90%的纯化水经蒸汽夹层锅加热,温度设置为94-96℃,将混合粉慢慢撒入夹层锅中,一边撒入混合粉一边高速搅拌,混合粉完全加入后继续高速搅拌5-8分钟,加热至混合粉完全溶解后温度维持在90-10°并保持10分钟,步骤(4)中混合液1的调配是将甜橙果粉、山梨酸钾、山氯蔗糖加入到温度在70-80℃的10%的纯化水中溶解,搅拌5分钟,得到混合液1,对步骤(6)中定容好的混合物进行取样检测,检测料液的理化指标,理化指标包括感观、可溶性固形物、pH值、总酸含量,在理化指标不达标的情况下此时通过补充白糖、纯化水调整口感,步骤(7)中灌装处理包括将步骤(6)中检测合格的料液经过100目-150目的滤袋过滤,再将滤液转移到半成品罐中,贮存时温度8O~85℃ ,料液贮存时间小于50 min,即至少在1小时内灌完,料液经板式换热器加热,温度设计85±2℃。料液出口温度大干90℃才能送到灌装机料桶,步骤(7)在灌装封口后1小时内进行杀菌,初温不低于55℃。
中试生产验证
投料量分别按处方量放大100倍、100倍、100倍,进行中试放大试验,结果如下:
表二:第一批平行试验产品中试生产检验报告
表三:第二批平行试验产品中试生产检验报告
表四:第三批平行试验产品中试生产检验报告
本产品的生产工艺为胶囊制作工艺,经过中试生产及相关检测,各项指标均符合企业标准,故所用的工艺及原辅料用量是合理可行的。
Claims (9)
1.一种胶原担保果冻,其特征在于:该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1400-1600g;辅料:低聚果糖3000-3500g、低聚异麦芽糖醇700-800g、白砂糖250-350g,魔芋15-30g、甜橙果粉100-200g、三氯蔗糖10-25g、山梨酸钾10-20g、纯化水8500-10000g。
2.根据权利要求1所述一种胶原担保果冻,其特征在于:该胶原蛋白果冻每1000袋产品含原料:胶原蛋白1500g;辅料:低聚果糖3250g、低聚异麦芽糖醇750g、白砂糖300g,魔芋20g、甜橙果粉150g、三氯蔗糖15g、山梨酸钾15g、纯化水9000g。
3.一种胶原蛋白果冻的制备方法,其特征在于:包括以下步骤:
对原料辅料进行质量检测;对低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白进行质量检测,将检测合格的原料和辅料在洁净区外除去外包装和内包装并通过缓冲窗口进入生产洁净区;
过筛:将低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉分别过100目筛,得细粉,备用;
称量:按配方比例称量低聚果糖、低聚异麦芽糖醇、白砂糖、魔芋精粉、甜橙果粉、山梨酸钾、山氯蔗糖、胶原蛋白,备用;
混合:将称量好的低聚果糖细粉、低聚异麦芽糖醇细粉、白砂糖细粉、魔芋精粉细粉混合均匀,得混合粉1;将称量好的甜橙果粉、山梨酸钾、山氯蔗糖混合溶解,得混合液1;
溶胶:将混合粉1加水煮沸至溶胶状态,并将混合液1和称量好的胶原蛋白加入其中,混合均匀,得溶胶:
定容:把所有料液全部泵到调配罐中,混合,定容,取样检测;
灌装封口:将调配好的溶胶进行灌装处理,在85℃的情况下进行巴氏灭菌;
常压杀菌;温度80-85℃,时间10-15分钟,杀菌后用冷水喷淋,使果冻表面迅速降温到30-40℃,最后用45-55℃的热风吹干;
冷却成型:将灭菌之后的溶胶冷却至室温;
内包装、外包装、质检和入库。
4.根据权利要求3所述一种胶原蛋白果冻的制备方法,其特征在于:步骤(5)煮胶过程是将90%的纯化水经蒸汽夹层锅加热,温度设置为94-96℃,将混合粉慢慢撒入夹层锅中,一边撒入混合粉一边高速搅拌,混合粉完全加入后继续高速搅拌5-8分钟,加热至混合粉完全溶解后温度维持在90-10°并保持10分钟。
5.根据权利要求3所述一种胶原蛋白果冻的制备方法,其特征在于:步骤(4)中混合液1的调配是将甜橙果粉、山梨酸钾、山氯蔗糖加入到温度在70-80℃的10%的纯化水中溶解,搅拌5分钟,得到混合液1。
6.根据权利要求3所述一种胶原蛋白果冻的制备方法,其特征在于:对步骤(6)中定容好的混合物进行取样检测,检测料液的理化指标,理化指标包括感观、可溶性固形物、pH值、总酸含量,在理化指标不达标的情况下此时通过补充白糖、纯化水调整口感。
7.根据权利要求3所述一种胶原蛋白果冻的制备方法,其特征在于:步骤(7)中灌装处理包括将步骤(6)中检测合格的料液经过100目-150目的滤袋过滤,再将滤液转移到半成品罐中,贮存时温度8O~85℃ ,料液贮存时间小于50 min,即至少在1小时内灌完,料液经板式换热器加热,温度设计85±2℃。
8.料液出口温度大干90℃才能送到灌装机料桶。
9.根据权利要求3所述一种胶原蛋白果冻的制备方法,其特征在于:步骤(7)在灌装封口后1小时内进行杀菌,初温不低于 55℃。
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