CN108402136A - 红枣巧克力涂层饼干及加工方法 - Google Patents
红枣巧克力涂层饼干及加工方法 Download PDFInfo
- Publication number
- CN108402136A CN108402136A CN201810477976.6A CN201810477976A CN108402136A CN 108402136 A CN108402136 A CN 108402136A CN 201810477976 A CN201810477976 A CN 201810477976A CN 108402136 A CN108402136 A CN 108402136A
- Authority
- CN
- China
- Prior art keywords
- parts
- jujube
- biscuit
- soybean protein
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 47
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 35
- 239000011248 coating agent Substances 0.000 title claims abstract description 35
- 238000000576 coating method Methods 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title abstract description 5
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 76
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000016709 nutrition Nutrition 0.000 claims abstract description 49
- 239000003094 microcapsule Substances 0.000 claims abstract description 41
- 239000000017 hydrogel Substances 0.000 claims abstract description 37
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 34
- 239000004310 lactic acid Substances 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000002131 composite material Substances 0.000 claims abstract description 27
- 239000004005 microsphere Substances 0.000 claims abstract description 21
- 238000013268 sustained release Methods 0.000 claims abstract description 21
- 239000012730 sustained-release form Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims description 61
- 235000019710 soybean protein Nutrition 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 239000000499 gel Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 35
- 239000002245 particle Substances 0.000 claims description 26
- 238000002360 preparation method Methods 0.000 claims description 25
- 229920002472 Starch Polymers 0.000 claims description 22
- 235000019698 starch Nutrition 0.000 claims description 22
- 239000008107 starch Substances 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 21
- 230000008961 swelling Effects 0.000 claims description 17
- 235000010413 sodium alginate Nutrition 0.000 claims description 16
- 108010010803 Gelatin Proteins 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 15
- 230000005684 electric field Effects 0.000 claims description 15
- 239000008273 gelatin Substances 0.000 claims description 15
- 229920000159 gelatin Polymers 0.000 claims description 15
- 235000019322 gelatine Nutrition 0.000 claims description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims description 15
- 235000021251 pulses Nutrition 0.000 claims description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 14
- 239000000661 sodium alginate Substances 0.000 claims description 14
- 229940005550 sodium alginate Drugs 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 230000001007 puffing effect Effects 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 12
- 239000011162 core material Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- 238000007711 solidification Methods 0.000 claims description 10
- 230000008023 solidification Effects 0.000 claims description 10
- 239000011782 vitamin Substances 0.000 claims description 10
- 229940088594 vitamin Drugs 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000004006 olive oil Substances 0.000 claims description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 229920002498 Beta-glucan Polymers 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 claims description 5
- 239000001116 FEMA 4028 Substances 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- 229930003448 Vitamin K Natural products 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 5
- 229960004853 betadex Drugs 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- -1 iron gluconates Chemical class 0.000 claims description 5
- 230000001788 irregular Effects 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 230000035764 nutrition Effects 0.000 claims description 5
- 230000010355 oscillation Effects 0.000 claims description 5
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000007761 roller coating Methods 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000013517 stratification Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 235000019168 vitamin K Nutrition 0.000 claims description 5
- 239000011712 vitamin K Substances 0.000 claims description 5
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 5
- 229940046010 vitamin k Drugs 0.000 claims description 5
- 235000011478 zinc gluconate Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims 1
- 235000021021 grapes Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 5
- 238000004220 aggregation Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 150000002596 lactones Chemical class 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000011670 zinc gluconate Substances 0.000 description 1
- 229960000306 zinc gluconate Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/36—Filled wafers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及一种红枣巧克力涂层饼干及加工方法,具体的加工方法步骤如下:(1)制备饼干;(2)制备红枣泥;(3)待其冷却至室温后倒入搅拌机中,搅打5‑10min至红枣泥;(4)制备红枣超细粉;(4)红枣泥果丹皮薄片制备。将红枣泥和红枣超细粉混合后,添加20‑30份水凝胶营养颗粒和10‑20份乳酸缓释球,将制备好的红枣泥果丹皮薄片夹在两制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒。实现营养元素的添加,提高了营养元素含量且避免了饼干烘焙过程中营养的流失,乳酸缓释球的添加使得在食用过程中发生乳酸缓慢释放,丰富了口感,促进吸收。
Description
技术领域
发明属于食品加工领域,涉及面点烘焙技术,尤其是一种红枣巧克力涂层饼干及加工方法。
背景技术
目前市场上销售的红枣巧克力涂层饼干大多口味单一,不能满足不同人群对不同口味红枣巧克力涂层饼干的需求,有些添加特殊口味的红枣巧克力涂层饼干,在制作过程中容易出现营养成分的流失,影响口感;抑或是为了增加健康性不添加防腐剂,使得保质期缩短;且市面上的红枣巧克力涂层饼干大多为高热量、高蛋白、高油、高糖食品,对人体健康有不良影响,更不适合高糖及糖尿病人群食用,开发一种具有优质口感的低糖红枣巧克力涂层饼干饼具有重要意义。
通过对现有公开专利文献的检索,发现以下几篇公开专利文献:
1、一种红枣曲奇饼干及其制备方法(公开号为CN105875775A),属于食品加工技术领域。该饼干由以下重量份原料组成:低筋面粉100份、燕麦粉10-20份、红枣10-50份、坚果仁5-15份、黄油55-65份、起酥油15-20份、绵白糖10-30份、果葡糖浆10-30份、鸡蛋液25-40份和丙酸钙0.3-0.6份,经搅打、混料、成型、烘烤和包装得到成品。该曲奇饼干营养成分丰富,具有浓郁的枣香味,组织结构细腻,酥脆。
2、种红枣饼干及其制备方法(公开号CN105230743A),由下列重量份的成分混合组成:小麦粉90-110份、草莓50-70份、红枣50-70份、芒果20-40份、麦芽糖5-15份、食盐1-3份、橄榄油15-25份、白砂糖5-15份、鸡蛋15-25份、凤梨30-50份。本发明生产的饼干香气醇正,色泽稳定、口感好,加入的红枣具有补虚益气、养血安神、健脾和胃等功效,是脾胃虚弱、气血不足、倦怠无力、失眠等患者良好的保健营养品,加入新鲜水果更有水果的营养成分。
通过对比,上述公开的技术方案与本发明存在较大的区别,且本发明所提供的的技术方案及达到的技术效果均优于上述各公开专利文献。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种富含水凝胶营养颗粒、乳酸缓释球及复合微胶囊营养颗粒的红枣巧克力涂层饼干,由小麦粉、油脂、红枣粉等制成,再通过将金属及非金属营养添加到夹心枣果丹皮和巧克力涂层中,实现营养元素的添加,提高了营养元素含量且避免了饼干烘焙过程中营养的流失,乳酸缓释球的添加使得在食用过程中发生乳酸缓慢释放,丰富了口感,促进吸收。
本发明解决其技术问题是采取以下技术方案实现的:
一种红枣巧克力涂层饼干,具体的加工方法步骤如下:
(1)制备饼干:
①300-500份低筋面粉过筛后摊在操作台上,放上已软化好的黄油200-300份,拌好后中间开塘,塘中放入白砂糖150-200份、鸡蛋300-400份,搅拌均匀后,合成面团,用保鲜膜包好,放入冰箱冷藏20-30min;
②将步骤①冷藏处理后的面团取出后,揉面成型,制成厚3-5mm的薄片;
③用模具扣压成长宽=6cm×6cm的正方形饼片;
④烤盘擦净,涂油,撒层干面粉,放上正方形饼片,并在表面刷蛋液,再用叉子在表面压出花纹;
⑤烘烤:炉温200℃,烘烤15min,出炉;
(2)制备红枣泥:
①取150-250份红枣洗净,去核,将枣肉撒上白糖50-100份,腌制15-25min;
②脉冲电场煮制:按磁化水:枣肉=4:1的比例,将磁化水煮沸,放入枣,置于80-100kV/m电场强度、60-80ms脉冲宽度、2-10Hz脉冲频率的极低频高压脉冲下继续煮制12-15min;
③脉冲电场煮制后静置,待其冷却至室温后倒入搅拌机中,搅打5-10min至红枣泥;
(3)制备红枣超细粉:
①将150-250份红枣清洗后,去核,切块,放入温度为60-70℃,真空度为-0.1Mpa的真空低温干燥箱中烘干8-15h,并加入复合助干剂麦芽糊精25-35%、β-环糊精15-25%;
②将烘干的红枣,在超声功率300-500W条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂,复配抗结剂为微晶纤维素0.1-0.5份、磷酸三钙0.1-0.5份;
③进行第二次粉碎,时间为10min,过200目筛备用,然后添加枣粉品质改良剂,品质改良剂为内切木聚糖酶0.01份-0.04份、阿拉伯胶0.55份-2份,混合均匀形成红枣超细粉,备用;
(4)红枣泥果丹皮薄片制备:将红枣泥和红枣超细粉混合后,添加20-30份水凝胶营养颗粒和10-20份乳酸缓释球,混合均匀后,将其用刮板涂成厚度约0.1-0.2cm的薄片,待其晾干凝固后切成长宽=6cm×6cm正方形红枣泥果丹皮薄片,备用;
(5)将步骤(4)制备好的红枣泥果丹皮薄片夹在两片步骤(1)制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒10-20份。
而且,所述的水凝胶营养颗粒制备方法步骤如下:
①大豆蛋白:淀粉=1:1.5溶解于水,添加5.5U/g大豆分离蛋白酶,80℃预加热温度下搅拌10-20分钟后制得的淀粉大豆蛋白混合凝胶;
②低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.2-0.6Mpa,蒸汽管道通入热蒸汽,膨化温度为60-80℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部充满网状空穴;
③将0.1-0.5份硒酸酯多糖、1-2份葡萄糖酸铁、1-2份葡萄糖酸锌置于30-80份水中,制成复合溶液;
④将膨化颗粒浸泡在步骤③制成的复合溶液中,将营养成分负载到膨化颗粒表面以及内部的网空穴中,浸泡10-20分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在淀粉大豆蛋白混合凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,直径在0.2-0.8mm左右,形成水凝胶营养颗粒。
而且,所述的乳酸缓释球制备方法步骤如下:
(1)称取明胶溶于蒸馏水中,配成浓度为2%的明胶溶液,放入洁净的烧杯中,调节pH至6.0,加入橄榄油,在40℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
(2)配制3%的果胶溶液,逐滴加入到步骤(1)的乳状液中,在40℃条件下,恒温搅拌5min,然后逐滴加入0.5%的醋酸溶液,使体系达到pH值为4.5,促使明胶和果胶发生复合凝聚反应;
(3)用10%NaOH溶液调节体系pH至8.5,边搅拌边加入,5min后,加入10-20份乳酸菌和10-20份奶粉,用冰水冷却使体系降温至10℃以下,持续搅拌20min,0.5mL 0.05-0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到乳酸缓释球。
而且,所述的复合微胶囊营养颗粒制备方法步骤如下:
(1)取10-20份胡麻油,1-2份复合维生素,1-2份氨基酸,3-4份β葡聚糖,将上述成分混合于植物油内,形成均匀的复合体,所述的复合维生素为维生素E、维生素K;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌3-5h,配制成2-6%(w/w)的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化,随后,将该溶液置于一定温度下的水浴中加热20-40min,使大豆蛋白充分变性,冷却至室温后,调节溶液的pH至6.0,加入2-6U/g的MTGase酶,然后立即用均质机在4000r/min下对其进行均质30s,后放置在室温下制成大豆蛋白多孔凝胶;
(3)将步骤(1)的复合体加入到步骤(2)的大豆蛋白多孔凝胶中,使凝胶对复合体进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取浓度为0.5-1%海藻酸钠,少量多次逐渐溶解于蒸馏水中;
②排气:将步骤①溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到造粒机;
③取样:用螺纹注射器吸取20-60mL复合体水凝胶,连接到造粒机;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2500V,调节频率,使壁材及芯材通过200μm高频振荡的同心喷嘴形成微胶囊,微胶囊散射于浓度为0.5%-1.0%CaCl2溶液中进行固化,固化的搅拌速率为
55-65%,固化时间35-45min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得复合微胶囊营养颗粒,备用。
本发明的优点和积极效果是:
1、本发明中的饼干利用巧克力涂层技术,使饼干与水分隔绝开,避免饼干在贮藏过程中发生吸湿返潮,有效延长饼干保质期。同时,红枣泥果丹皮的制备创新采用二次间歇低温-超声振动协同粉碎技术,红枣超细粉在超声条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂微晶纤维素0.1-0.5g、磷酸三钙0.1-0.5g,然后进行第二次粉碎。二次间歇低温-超声振动协同粉碎技术可以加快粉碎速度,降低热敏物质的损失,减少结块,以及提高枣粉细度、流动性等粉体学特征。
2、本发明的红枣泥果丹皮薄片中添加20-30份水凝胶营养颗粒,通过制备复合体、大豆蛋白多孔凝胶,形成复合体水凝胶,复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊最终形成水凝胶营养颗粒,并在巧克力涂层中添加有复合微胶囊营养颗粒10-20份,复合微胶囊营养颗粒是通过低温膨化大豆蛋白,并将淀粉大豆蛋白混合膨化颗粒浸泡在复合溶液中,将营养成分负载到淀粉大豆蛋白混合膨化颗粒表面以及内部的网状结构中,有效提高了营养元素含量且避免了烘焙过程中营养的流失。
3、本发明的营养物质进入到膨化的大豆蛋白颗粒中,经过膨化后的大豆蛋白具有更大的比表面积,能够荷载更多的营养物质,根据实验,膨化后能够增加50-60%的荷载量,且产品中添加水凝胶营养颗粒和复合微胶囊营养颗粒,混合性好,营养物质分散均匀,提高了食用的口感和后续的吸收,另外,制成的产品能够实现对营养物质地完全地包裹,同时也提高了营养物质的整体的包埋率。
4、本发明在红枣泥果丹皮薄片制备中添加了乳酸缓释球,缓慢释放乳酸,丰富口感,促进吸收,该乳酸缓释胶囊在制作时,在芯材中加入乳酸菌和奶粉,利用乳酸菌发酵奶粉形成的酸来调节食品的口感,乳酸菌在微胶囊中发酵,产生酸,不是再次利用菌,而是利用菌产生的酸,避免添加额外的酸,比如乳酸、柠檬酸等,利用乳酸菌酸酸的口感,为了防止二次灭菌,可以在无菌条件下灌装,不用二次灭菌,防止二次灭菌时把乳酸菌灭掉。
5、本发提供一种红枣巧克力涂层饼干及制备方法,由小麦粉、油脂、红枣粉等制成,再通过将金属及非金属等添加到夹心枣果丹皮和巧克力涂层中,实现营养元素的添加,提高了营养元素含量且避免了饼干烘焙过程中营养的流失。同时添加了乳酸缓释球,利用乳酸菌酸酸的口感,产生食用过程中口感的改变。
附图说明
图1为本发明的加工方法流程图。
具体实施方式
下面结合附图并通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1
一种红枣巧克力涂层饼干,具体的加工方法步骤如下:
(1)制备饼干:
①300份低筋面粉过筛后摊在操作台上,放上已软化好的黄油200份,拌好后中间开塘,塘中放入白砂糖150份、鸡蛋300份,搅拌均匀后,合成面团,用保鲜膜包好,放入冰箱冷藏20min;
②将步骤①冷藏处理后的面团取出后,揉面成型,制成厚3mm的薄片;
③用模具扣压成长宽=6cm×6cm的正方形饼片;
④烤盘擦净,涂油,撒层干面粉,放上正方形饼片,并在表面刷蛋液,再用叉子在表面压出花纹;
⑤烘烤:炉温200℃,烘烤15min,出炉;
(2)制备红枣泥:
①取150份红枣洗净,去核,将枣肉撒上白糖50份,腌制15min;
②脉冲电场煮制:按磁化水:枣肉=4:1的比例,将磁化水煮沸,放入枣,置于80kV/m电场强度、60ms脉冲宽度、2Hz脉冲频率的极低频高压脉冲下继续煮制12min;
③脉冲电场煮制后静置,待其冷却至室温后倒入搅拌机中,搅打5min至红枣泥;
(3)制备红枣超细粉:
①将150份红枣清洗后,去核,切块,放入温度为60℃,真空度为-0.1Mpa的真空低温干燥箱中烘干8h,并加入复合助干剂麦芽糊精25%、β-环糊精15%;
②将烘干的红枣,在超声功率300W条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂,复配抗结剂为微晶纤维素0.1份、磷酸三钙0.1份;
③进行第二次粉碎,时间为10min,过200目筛备用,然后添加枣粉品质改良剂,品质改良剂为内切木聚糖酶0.01份、阿拉伯胶0.55,混合均匀形成红枣超细粉,备用;
(4)红枣泥果丹皮薄片制备:将红枣泥和红枣超细粉混合后,添加20份水凝胶营养颗粒和10份乳酸缓释球,混合均匀后,将其用刮板涂成厚度约0.1cm的薄片,待其晾干凝固后切成长宽=6cm×6cm正方形红枣泥果丹皮薄片,备用;
(5)将步骤(4)制备好的红枣泥果丹皮薄片夹在两片步骤(1)制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒10份。
而且,所述的水凝胶营养颗粒制备方法步骤如下:
①大豆蛋白:淀粉=1:1.5溶解于水,添加5.5U/g大豆分离蛋白酶,80℃预加热温度下搅拌10分钟后制得的淀粉大豆蛋白混合凝胶;
②低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.2Mpa,蒸汽管道通入热蒸汽,膨化温度为60℃,保持3min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5mm的颗粒,颗粒内部充满网状空穴;
③将0.1份硒酸酯多糖、1份葡萄糖酸铁、1份葡萄糖酸锌置于30份水中,制成复合溶液;
④将膨化颗粒浸泡在步骤③制成的复合溶液中,将营养成分负载到膨化颗粒表面以及内部的网空穴中,浸泡10分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在淀粉大豆蛋白混合凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,直径在0.2mm左右,形成水凝胶营养颗粒。
而且,所述的乳酸缓释球制备方法步骤如下:
(1)称取明胶溶于蒸馏水中,配成浓度为2%的明胶溶液,放入洁净的烧杯中,调节pH至6.0,加入橄榄油,在40℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
(2)配制3%的果胶溶液,逐滴加入到步骤(1)的乳状液中,在40℃条件下,恒温搅拌5min,然后逐滴加入0.5%的醋酸溶液,使体系达到pH值为4.5,促使明胶和果胶发生复合凝聚反应;
(3)用10%NaOH溶液调节体系pH至8.5,边搅拌边加入,5min后,加入10份乳酸菌和10份奶粉,用冰水冷却使体系降温至10℃以下,持续搅拌20min,0.5mL 0.05%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到乳酸缓释球。
而且,所述的复合微胶囊营养颗粒制备方法步骤如下:
(1)取10份胡麻油,1份复合维生素,1份氨基酸,3份β葡聚糖,将上述成分混合于植物油内,形成均匀的复合体,所述的复合维生素为维生素E、维生素K;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌3h,配制成2%(w/w)的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化,随后,将该溶液置于一定温度下的水浴中加热20min,使大豆蛋白充分变性,冷却至室温后,调节溶液的pH至6.0,加入2-6U/g的MTGase酶,然后立即用均质机在4000r/min下对其进行均质30s,后放置在室温下制成大豆蛋白多孔凝胶;
(3)将步骤(1)的复合体加入到步骤(2)的大豆蛋白多孔凝胶中,使凝胶对复合体进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取浓度为0.5%海藻酸钠,少量多次逐渐溶解于蒸馏水中;
②排气:将步骤①溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到造粒机;
③取样:用螺纹注射器吸取20mL复合体水凝胶,连接到造粒机;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2500V,调节频率,使壁材及芯材通过200μm高频振荡的同心喷嘴形成微胶囊,微胶囊散射于浓度为0.5%CaCl2溶液中进行固化,固化的搅拌速率为55%,固化时间35min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得复合微胶囊营养颗粒,备用。
实施例2
一种红枣巧克力涂层饼干,具体的加工方法步骤如下:
(1)制备饼干:
①500份低筋面粉过筛后摊在操作台上,放上已软化好的黄油300份,拌好后中间开塘,塘中放入白砂糖200份、鸡蛋400份,搅拌均匀后,合成面团,用保鲜膜包好,放入冰箱冷藏30min;
②将步骤①冷藏处理后的面团取出后,揉面成型,制成厚5mm的薄片;
③用模具扣压成长宽=6cm×6cm的正方形饼片;
④烤盘擦净,涂油,撒层干面粉,放上正方形饼片,并在表面刷蛋液,再用叉子在表面压出花纹;
⑤烘烤:炉温200℃,烘烤15min,出炉;
(2)制备红枣泥:
①取250份红枣洗净,去核,将枣肉撒上白糖100份,腌制25min;
②脉冲电场煮制:按磁化水:枣肉=4:1的比例,将磁化水煮沸,放入枣,置于100kV/m电场强度、80ms脉冲宽度、10Hz脉冲频率的极低频高压脉冲下继续煮制15min;
③脉冲电场煮制后静置,待其冷却至室温后倒入搅拌机中,搅打10min至红枣泥;
(3)制备红枣超细粉:
①将250份红枣清洗后,去核,切块,放入温度为70℃,真空度为-0.1Mpa的真空低温干燥箱中烘干15h,并加入复合助干剂麦芽糊精35%、β-环糊精25%;
②将烘干的红枣,在超声功率500W条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂,复配抗结剂为微晶纤维素0.5份、磷酸三钙0.5份;
③进行第二次粉碎,时间为10min,过200目筛备用,然后添加枣粉品质改良剂,品质改良剂为内切木聚糖酶0.04份、阿拉伯胶2份,混合均匀形成红枣超细粉,备用;
(4)红枣泥果丹皮薄片制备:将红枣泥和红枣超细粉混合后,添加30份水凝胶营养颗粒和20份乳酸缓释球,混合均匀后,将其用刮板涂成厚度约0.2cm的薄片,待其晾干凝固后切成长宽=6cm×6cm正方形红枣泥果丹皮薄片,备用;
(5)将步骤(4)制备好的红枣泥果丹皮薄片夹在两片步骤(1)制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒20份。
而且,所述的水凝胶营养颗粒制备方法步骤如下:
①大豆蛋白:淀粉=1:1.5溶解于水,添加5.5U/g大豆分离蛋白酶,80℃预加热温度下搅拌20分钟后制得的淀粉大豆蛋白混合凝胶;
②低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.6Mpa,蒸汽管道通入热蒸汽,膨化温度为80℃,保持5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成1mm的颗粒,颗粒内部充满网状空穴;
③将0.5份硒酸酯多糖、2份葡萄糖酸铁、2份葡萄糖酸锌置于80份水中,制成复合溶液;
④将膨化颗粒浸泡在步骤③制成的复合溶液中,将营养成分负载到膨化颗粒表面以及内部的网空穴中,浸泡20分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在淀粉大豆蛋白混合凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,直径在0.8mm左右,形成水凝胶营养颗粒。
而且,所述的乳酸缓释球制备方法步骤如下:
(1)称取明胶溶于蒸馏水中,配成浓度为2%的明胶溶液,放入洁净的烧杯中,调节pH至6.0,加入橄榄油,在40℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
(2)配制3%的果胶溶液,逐滴加入到步骤(1)的乳状液中,在40℃条件下,恒温搅拌5min,然后逐滴加入0.5%的醋酸溶液,使体系达到pH值为4.5,促使明胶和果胶发生复合凝聚反应;
(3)用10%NaOH溶液调节体系pH至8.5,边搅拌边加入,5min后,加入20份乳酸菌和20份奶粉,用冰水冷却使体系降温至10℃以下,持续搅拌20min,0.5mL 0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到乳酸缓释球。
而且,所述的复合微胶囊营养颗粒制备方法步骤如下:
(1)取20份胡麻油,2份复合维生素,2份氨基酸,4份β葡聚糖,将上述成分混合于植物油内,形成均匀的复合体,所述的复合维生素为维生素E、维生素K;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌5h,配制成6%(w/w)的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化,随后,将该溶液置于一定温度下的水浴中加热40min,使大豆蛋白充分变性,冷却至室温后,调节溶液的pH至6.0,加入6U/g的MTGase酶,然后立即用均质机在4000r/min下对其进行均质30s,后放置在室温下制成大豆蛋白多孔凝胶;
(3)将步骤(1)的复合体加入到步骤(2)的大豆蛋白多孔凝胶中,使凝胶对复合体进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取浓度为1%海藻酸钠,少量多次逐渐溶解于蒸馏水中;
②排气:将步骤①溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到造粒机;
③取样:用螺纹注射器吸取60mL复合体水凝胶,连接到造粒机;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2500V,调节频率,使壁材及芯材通过200μm高频振荡的同心喷嘴形成微胶囊,微胶囊散射于浓度为1.0%CaCl2溶液中进行固化,固化的搅拌速率为65%,固化时间45min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥10h后制得复合微胶囊营养颗粒,备用。
实施例3
一种红枣巧克力涂层饼干,具体的加工方法步骤如下:
(1)制备饼干:
①400份低筋面粉过筛后摊在操作台上,放上已软化好的黄油250份,拌好后中间开塘,塘中放入白砂糖180份、鸡蛋350份,搅拌均匀后,合成面团,用保鲜膜包好,放入冰箱冷藏25min;
②将步骤①冷藏处理后的面团取出后,揉面成型,制成厚4mm的薄片;
③用模具扣压成长宽=6cm×6cm的正方形饼片;
④烤盘擦净,涂油,撒层干面粉,放上正方形饼片,并在表面刷蛋液,再用叉子在表面压出花纹;
⑤烘烤:炉温200℃,烘烤15min,出炉;
(2)制备红枣泥:
①取200份红枣洗净,去核,将枣肉撒上白糖80份,腌制20min;
②脉冲电场煮制:按磁化水:枣肉=4:1的比例,将磁化水煮沸,放入枣,置于90kV/m电场强度、70ms脉冲宽度、4Hz脉冲频率的极低频高压脉冲下继续煮制13min;
③脉冲电场煮制后静置,待其冷却至室温后倒入搅拌机中,搅打5-10min至红枣泥;
(3)制备红枣超细粉:
①将200份红枣清洗后,去核,切块,放入温度为65℃,真空度为-0.1Mpa的真空低温干燥箱中烘干13h,并加入复合助干剂麦芽糊精30%、β-环糊精30%;
②将烘干的红枣,在超声功率400W条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂,复配抗结剂为微晶纤维素0.4份、磷酸三钙0.3份;
③进行第二次粉碎,时间为10min,过200目筛备用,然后添加枣粉品质改良剂,品质改良剂为内切木聚糖酶0.03份、阿拉伯胶1份,混合均匀形成红枣超细粉,备用;
(4)红枣泥果丹皮薄片制备:将红枣泥和红枣超细粉混合后,添加20-30份水凝胶营养颗粒和10-20份乳酸缓释球,混合均匀后,将其用刮板涂成厚度约0.15cm的薄片,待其晾干凝固后切成长宽=6cm×6cm正方形红枣泥果丹皮薄片,备用;
(5)将步骤(4)制备好的红枣泥果丹皮薄片夹在两片步骤(1)制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒15份。
而且,所述的水凝胶营养颗粒制备方法步骤如下:
①大豆蛋白:淀粉=1:1.5溶解于水,添加5.5U/g大豆分离蛋白酶,80℃预加热温度下搅拌15分钟后制得的淀粉大豆蛋白混合凝胶;
②低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.4Mpa,蒸汽管道通入热蒸汽,膨化温度为70℃,保持4min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.8mm的颗粒,颗粒内部充满网状空穴;
③将0.3份硒酸酯多糖、1.5份葡萄糖酸铁、1.5份葡萄糖酸锌置于50份水中,制成复合溶液;
④将膨化颗粒浸泡在步骤③制成的复合溶液中,将营养成分负载到膨化颗粒表面以及内部的网空穴中,浸泡15分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在淀粉大豆蛋白混合凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,直径在0.6mm左右,形成水凝胶营养颗粒。
而且,所述的乳酸缓释球制备方法步骤如下:
(1)称取明胶溶于蒸馏水中,配成浓度为2%的明胶溶液,放入洁净的烧杯中,调节pH至6.0,加入橄榄油,在40℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
(2)配制3%的果胶溶液,逐滴加入到步骤(1)的乳状液中,在40℃条件下,恒温搅拌5min,然后逐滴加入0.5%的醋酸溶液,使体系达到pH值为4.5,促使明胶和果胶发生复合凝聚反应;
(3)用10%NaOH溶液调节体系pH至8.5,边搅拌边加入,5min后,加入10-20份乳酸菌和15份奶粉,用冰水冷却使体系降温至10℃以下,持续搅拌20min,0.5mL 0.05-0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到乳酸缓释球。
而且,所述的复合微胶囊营养颗粒制备方法步骤如下:
(1)取15份胡麻油,1.5份复合维生素,1.5份氨基酸,3.5份β葡聚糖,将上述成分混合于植物油内,形成均匀的复合体,所述的复合维生素为维生素E、维生素K;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌4h,配制成4%(w/w)的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化,随后,将该溶液置于一定温度下的水浴中加热30min,使大豆蛋白充分变性,冷却至室温后,调节溶液的pH至6.0,加入2-6U/g的MTGase酶,然后立即用均质机在4000r/min下对其进行均质30s,后放置在室温下制成大豆蛋白多孔凝胶;
(3)将步骤(1)的复合体加入到步骤(2)的大豆蛋白多孔凝胶中,使凝胶对复合体进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取浓度为0.8%海藻酸钠,少量多次逐渐溶解于蒸馏水中;
②排气:将步骤①溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到造粒机;
③取样:用螺纹注射器吸取40mL复合体水凝胶,连接到造粒机;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2500V,调节频率,使壁材及芯材通过200μm高频振荡的同心喷嘴形成微胶囊,微胶囊散射于浓度为0.8%CaCl2溶液中进行固化,固化的搅拌速率为60%,固化时间40min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥9h后制得复合微胶囊营养颗粒,备用。
经测定成品中各物质的含量如下:
尽管为说明目的公开了本发明的实施例和附图,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例和附图所公开的内容。
Claims (4)
1.一种红枣巧克力涂层饼干,其特征在于:具体的加工方法步骤如下:
(1)制备饼干:
①300-500份低筋面粉过筛后摊在操作台上,放上已软化好的黄油200-300份,拌好后中间开塘,塘中放入白砂糖150-200份、鸡蛋300-400份,搅拌均匀后,合成面团,用保鲜膜包好,放入冰箱冷藏20-30min;
②将步骤①冷藏处理后的面团取出后,揉面成型,制成厚3-5mm的薄片;
③用模具扣压成长宽=6cm×6cm的正方形饼片;
④烤盘擦净,涂油,撒层干面粉,放上正方形饼片,并在表面刷蛋液,再用叉子在表面压出花纹;
⑤烘烤:炉温200℃,烘烤15min,出炉;
(2)制备红枣泥:
①取150-250份红枣洗净,去核,将枣肉撒上白糖50-100份,腌制15-25min;
②脉冲电场煮制:按磁化水:枣肉=4:1的比例,将磁化水煮沸,放入枣,置于80-100kV/m电场强度、60-80ms脉冲宽度、2-10Hz脉冲频率的极低频高压脉冲下继续煮制12-15min;
③脉冲电场煮制后静置,待其冷却至室温后倒入搅拌机中,搅打5-10min至红枣泥;
(3)制备红枣超细粉:
①将150-250份红枣清洗后,去核,切块,放入温度为60-70℃,真空度为-0.1Mpa的真空低温干燥箱中烘干8-15h,并加入复合助干剂麦芽糊精25-35%、β-环糊精15-25%;
②将烘干的红枣,在超声功率300-500W条件下进行-40℃充氮超微粉碎10min后加入复配抗结剂,复配抗结剂为微晶纤维素0.1-0.5份、磷酸三钙0.1-0.5份;
③进行第二次粉碎,时间为10min,过200目筛备用,然后添加枣粉品质改良剂,品质改良剂为内切木聚糖酶0.01份-0.04份、阿拉伯胶0.55份-2份,混合均匀形成红枣超细粉,备用;
(4)红枣泥果丹皮薄片制备:将红枣泥和红枣超细粉混合后,添加20-30份水凝胶营养颗粒和10-20份乳酸缓释球,混合均匀后,将其用刮板涂成厚度约0.1-0.2cm的薄片,待其晾干凝固后切成长宽=6cm×6cm正方形红枣泥果丹皮薄片,备用;
(5)将步骤(4)制备好的红枣泥果丹皮薄片夹在两片步骤(1)制得的饼干中,并在两侧饼干的外层涂上巧克力涂层,在该巧克力涂层中添加有复合微胶囊营养颗粒。
2.根据权利要求1所述的一种红枣巧克力涂层饼干,其特征在于:所述的水凝胶营养颗粒制备方法步骤如下:
①大豆蛋白:淀粉=1:1.5溶解于水,添加5.5U/g大豆分离蛋白酶,80℃预加热温度下搅拌10-20分钟后制得的淀粉大豆蛋白混合凝胶;
②低温膨化:将淀粉大豆蛋白混合凝胶送入膨化罐容器中,将空气压缩机加压达到0.2-0.6Mpa,蒸汽管道通入热蒸汽,膨化温度为60-80℃,保持3~5min后,打开阀门泄压,取出膨化颗粒,如果有较大颗粒需要破碎,形成0.5-1mm的颗粒,颗粒内部充满网状空穴;
③将0.1-0.5份硒酸酯多糖、1-2份葡萄糖酸铁、1-2份葡萄糖酸锌置于30-80份水中,制成复合溶液;
④将膨化颗粒浸泡在步骤③制成的复合溶液中,将营养成分负载到膨化颗粒表面以及内部的网空穴中,浸泡10-20分钟,取出干燥;
⑤二次滚涂:把步骤④干燥后的颗粒浸没在淀粉大豆蛋白混合凝胶中,搅拌后,干燥,形成不规则的包裹颗粒,直径在0.2-0.8mm左右,形成水凝胶营养颗粒。
3.根据权利要求1所述的一种红枣巧克力涂层饼干,其特征在于:所述的乳酸缓释球制备方法步骤如下:
(1)称取明胶溶于蒸馏水中,配成浓度为2%的明胶溶液,放入洁净的烧杯中,调节pH至6.0,加入橄榄油,在40℃水浴条件下,使用高速剪切预乳化机进行乳化,时间为3min,形成均匀的乳状液;
(2)配制3%的果胶溶液,逐滴加入到步骤(1)的乳状液中,在40℃条件下,恒温搅拌5min,然后逐滴加入0.5%的醋酸溶液,使体系达到pH值为4.5,促使明胶和果胶发生复合凝聚反应;
(3)用10%NaOH溶液调节体系pH至8.5,边搅拌边加入,5min后,加入10-20份乳酸菌和10-20份奶粉,用冰水冷却使体系降温至10℃以下,持续搅拌20min,0.5mL 0.05-0.1%葡萄糖酸-δ-内酯,固化时间为30min,固化完成后,将微胶囊悬浊液静置分层,移去下层清液,用清水洗涤数次,进行过滤,得到乳酸缓释球。
4.根据权利要求1所述的一种红枣巧克力涂层饼干,其特征在于:所述的复合微胶囊营养颗粒制备方法步骤如下:
(1)取10-20份胡麻油,1-2份复合维生素,1-2份氨基酸,3-4份β葡聚糖,将上述成分混合于植物油内,形成均匀的复合体,所述的复合维生素为维生素E、维生素K;
(2)大豆蛋白多孔凝胶的制备:将大豆蛋白分散于去离子水中,搅拌3-5h,配制成2-6%(w/w)的大豆蛋白溶液,而后放置在4℃的冰箱中静置过夜,使大豆蛋白充分液化,随后,将该溶液置于一定温度下的水浴中加热20-40min,使大豆蛋白充分变性,冷却至室温后,调节溶液的pH至6.0,加入2-6U/g的MTGase酶,然后立即用均质机在4000r/min下对其进行均质30s,后放置在室温下制成大豆蛋白多孔凝胶;
(3)将步骤(1)的复合体加入到步骤(2)的大豆蛋白多孔凝胶中,使凝胶对复合体进行包裹荷载,形成复合体水凝胶;
(4)以步骤(3)制备的复合体水凝胶为为芯材,海藻酸钠为壁材制备微胶囊,具体步骤如下:
①溶液的配置:称取浓度为0.5-1%海藻酸钠,少量多次逐渐溶解于蒸馏水中;
②排气:将步骤①溶液转移到耐压玻璃瓶中,采用超声波将溶液中的空气排除,连接到造粒机;
③取样:用螺纹注射器吸取20-60mL复合体水凝胶,连接到造粒机;
④调节压力:打开空气泵,调节进口压力直至海藻酸钠溶液能连续流出,同时进样;
⑤造粒:加载电压2500V,调节频率,使壁材及芯材通过200μm高频振荡的同心喷嘴形成微胶囊,微胶囊散射于浓度为0.5%-1.0%CaCl2溶液中进行固化,固化的搅拌速率为55-65%,固化时间35-45min;
⑥成品:过滤得到样品,用去离子水多次漂洗样品表面的残液,经真空冷冻干燥8-10h后制得复合微胶囊营养颗粒,备用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810477976.6A CN108402136A (zh) | 2018-05-18 | 2018-05-18 | 红枣巧克力涂层饼干及加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810477976.6A CN108402136A (zh) | 2018-05-18 | 2018-05-18 | 红枣巧克力涂层饼干及加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108402136A true CN108402136A (zh) | 2018-08-17 |
Family
ID=63139920
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810477976.6A Withdrawn CN108402136A (zh) | 2018-05-18 | 2018-05-18 | 红枣巧克力涂层饼干及加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108402136A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109769893A (zh) * | 2019-03-29 | 2019-05-21 | 广州市博源堂生物科技有限公司 | 一种高蛋白的运动营养代餐饼干及其制备方法 |
CN114586816A (zh) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | 一种凝胶果冻注芯酥性饼干 |
WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101683604A (zh) * | 2009-08-21 | 2010-03-31 | 黑龙江大学 | 一种乳酸菌微胶囊的制备方法 |
CN102524707A (zh) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | 一种魔芋加工工艺 |
CN103210983A (zh) * | 2013-03-19 | 2013-07-24 | 安徽麦船食品科技有限公司 | 一种红枣味夹心饼干及其制备方法 |
CN103734233A (zh) * | 2013-12-20 | 2014-04-23 | 黎志春 | 一种即食型补充能量的杏花蜜豆夹心饼干的制作方法 |
CN104041560A (zh) * | 2014-06-30 | 2014-09-17 | 于飞 | 一种巧克力涂层曲奇及其制作方法 |
CN104286101A (zh) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | 一种红枣味夹心饼干及其制备方法 |
CN104824376A (zh) * | 2015-05-06 | 2015-08-12 | 宁德市夏威食品有限公司 | 复合凝聚微胶囊发酵水产饲料添加剂的生产工艺及添加剂 |
CN104938588A (zh) * | 2015-07-08 | 2015-09-30 | 安徽一杯茶电子商务有限公司 | 一种糯米健胃饼干 |
CN105851158A (zh) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | 一种健脾开胃的枣泥饼干 |
CN105875775A (zh) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | 一种红枣曲奇饼干及其制备方法 |
CN106962445A (zh) * | 2017-05-11 | 2017-07-21 | 许昌学院 | 一种红枣粗粮饼干及其制备方法 |
CN107821543A (zh) * | 2017-11-02 | 2018-03-23 | 南陵县玉竹协会 | 一种仙鹤草夹心饼干的制备方法 |
-
2018
- 2018-05-18 CN CN201810477976.6A patent/CN108402136A/zh not_active Withdrawn
Patent Citations (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101683604A (zh) * | 2009-08-21 | 2010-03-31 | 黑龙江大学 | 一种乳酸菌微胶囊的制备方法 |
CN102524707A (zh) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | 一种魔芋加工工艺 |
CN103210983A (zh) * | 2013-03-19 | 2013-07-24 | 安徽麦船食品科技有限公司 | 一种红枣味夹心饼干及其制备方法 |
CN103734233A (zh) * | 2013-12-20 | 2014-04-23 | 黎志春 | 一种即食型补充能量的杏花蜜豆夹心饼干的制作方法 |
CN104041560A (zh) * | 2014-06-30 | 2014-09-17 | 于飞 | 一种巧克力涂层曲奇及其制作方法 |
CN104286101A (zh) * | 2014-09-25 | 2015-01-21 | 刘韶娜 | 一种红枣味夹心饼干及其制备方法 |
CN104824376A (zh) * | 2015-05-06 | 2015-08-12 | 宁德市夏威食品有限公司 | 复合凝聚微胶囊发酵水产饲料添加剂的生产工艺及添加剂 |
CN104938588A (zh) * | 2015-07-08 | 2015-09-30 | 安徽一杯茶电子商务有限公司 | 一种糯米健胃饼干 |
CN105851158A (zh) * | 2016-05-30 | 2016-08-17 | 安徽省继红食品有限公司 | 一种健脾开胃的枣泥饼干 |
CN105875775A (zh) * | 2016-06-22 | 2016-08-24 | 南京泽朗生物科技有限公司 | 一种红枣曲奇饼干及其制备方法 |
CN106962445A (zh) * | 2017-05-11 | 2017-07-21 | 许昌学院 | 一种红枣粗粮饼干及其制备方法 |
CN107821543A (zh) * | 2017-11-02 | 2018-03-23 | 南陵县玉竹协会 | 一种仙鹤草夹心饼干的制备方法 |
Non-Patent Citations (4)
Title |
---|
于乐军: "明胶/阿拉伯胶复凝聚微胶囊技术用于乳酸菌保护的研究", 《中国优秀硕士学位论文全文数据库》 * |
初峰,等: "固体枣粉饮料抗结块问题的解决", 《食品与机械》 * |
味觉自制: "《https://home.meishichina.com/space-5922003-do-blog-id-432225.html》", 3 April 2013 * |
金蓓,等: "大豆蛋白-海藻酸钠复合膜载体的控释特性的研究", 《食品工程》 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109769893A (zh) * | 2019-03-29 | 2019-05-21 | 广州市博源堂生物科技有限公司 | 一种高蛋白的运动营养代餐饼干及其制备方法 |
WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
CN114586816A (zh) * | 2022-03-07 | 2022-06-07 | 大连工业大学 | 一种凝胶果冻注芯酥性饼干 |
CN114586816B (zh) * | 2022-03-07 | 2024-01-02 | 大连工业大学 | 一种凝胶果冻注芯酥性饼干 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN108402136A (zh) | 红枣巧克力涂层饼干及加工方法 | |
CN105686009A (zh) | 一种魔芋葡甘聚糖减肥代餐营养棒及其制备方法 | |
US3468675A (en) | Process for the preparation of a dry food product concentrate in lumps | |
CN108094471A (zh) | 一种功能性脱脂酥饼及其制备方法 | |
CN109619563A (zh) | 一种保健食品糕点及其制备工艺 | |
CN109730123A (zh) | 一种夹心饼干及其制作工艺 | |
CN108719385A (zh) | 一种杂粮饼干及其制备方法 | |
CN108378101A (zh) | 一种杂粮蛋糕 | |
CN108713743A (zh) | 一种低gi代餐粉的制备方法 | |
CN108606033A (zh) | 红枣月饼及制作工艺 | |
CN106923190A (zh) | “干寿司”膨化食品及其制备方法 | |
CN106473001A (zh) | 一种活性绿豆营养糊粉的制备方法 | |
CN109588441A (zh) | 一种水果味糕点及其制备方法 | |
CN108651585A (zh) | 红枣夹心饼及加工方法 | |
CN107080204A (zh) | 速冻南瓜汤圆 | |
CN105614673A (zh) | 富含小麦低聚肽硒的杜仲营养面条 | |
CN108770981A (zh) | 红枣沙琪玛及其制作工艺 | |
CN108813301A (zh) | 红枣元宵及制作工艺 | |
CN108651584A (zh) | 红枣酥及加工方法 | |
CN109691480A (zh) | 一种果仁燕麦酥及其制备方法 | |
CN108617844A (zh) | 红枣山楂糕及制备方法 | |
Mu et al. | Bakery products and snacks based on sweet potato | |
CN109362828A (zh) | 一种利用超微粉碎联合低压均质制备降糖豆渣饼干的方法 | |
CN103478196A (zh) | 一种油炸麻叶及其生产方法 | |
CN109043446A (zh) | 一种添加香菇柄多味花生及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180817 |
|
WW01 | Invention patent application withdrawn after publication |