CN108576784A - 一种利用洋姜制作果冻食用胶的方法 - Google Patents
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Abstract
本发明涉及属于洋姜加工技术领域，特别涉及一种利用洋姜制作果冻食用胶的方法，包括步骤：A1洋姜预处理：将洋姜洗净后，切片，微波处理至表面出现明显的皱痕后炒制，再研磨得洋姜粉；A2洋姜粉提取：将洋姜粉与水混合，并加入复合酶升温提取，得洋姜提取物；A3洋姜提取物混合：向洋姜提取物中加入丹参素混合均匀，并水浴加热，然后置于冷却至物料温度为4‑10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶；采用本发明制作的果冻胶具有耐高温、杀菌抑菌、耐酸碱的优势，并且凝胶强度好、质地均匀、保水好、析水少，还改善了果冻胶的相容性和稳定性。
Description
技术领域
本发明涉及属于洋姜加工技术领域，特别涉及一种利用洋姜制作果冻食用胶的方法。
背景技术
果冻是一种传统甜食，通常由食用胶加水、糖、果汁等制成，外观晶莹，色泽鲜艳，口感软滑，但通常果冻制造所使用的果胶、卡拉胶和海藻酸钠，热稳定性均较差，因此，使得凝胶硬度明显下降、粘糊感加重，在果冻杀菌阶段会产生混色、窜味现象，并且保水性较差，容易产生凝胶析水现象，严重影响了产品外观品质和保质期，因此，对食用胶的研究具有重大意义。
洋姜，学名菊芋，别名：洋勺、鬼子姜，是一种菊科向日葵属缩根性多年生草本植物，洋姜可食用率到达100％，含有丰富的营养价值，每100g块茎中含有粗蛋白0.1g，脂肪0.1g，碳水化合物16.6g，纤维0.6g，灰分2.8g，钙49mg，磷119mg，铁8.4mg，维生素B10.13mg，维生素B20.06mg，尼克酸0.6mg，维生素C6mg，并含有丰富的菊糖、多缩戊糖、淀粉等物质，其中所含的菊糖为果糖多聚物，具有较好的保湿性和独特的凝胶性能，已被广发应用于改良土地、饲料工业、生物能源、药食品及酿酒领域。
发明内容
本发明为解决上述技术问题，本发明提供了一种利用洋姜制作果冻食用胶的方法。
具体是通过以下技术方案来实现的：
一种利用洋姜制作果冻食用胶的方法，包括如下步骤：
A1洋姜预处理：将洋姜洗净后，切片，置于230-270W条件下微波处理至表面出现明显的皱痕后，在温度为67-73℃条件下炒制20-30min，然后研磨至过120-135目筛，得洋姜粉；
A2洋姜粉提取：将洋姜粉与水按料液比为1：(15-20)的比例混合，并加入水用量0.1-0.3％的复合酶，采用升温提取，得洋姜提取物；
A3洋姜提取物混合：向洋姜提取物中加入质量0.07-0.15％的丹参素混合均匀，并置于温度为65-75℃的条件下水浴加热20-30min，然后置于4-10℃条件下冷却至物料温度为4-10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶。
所述复合酶，由以下重量份物质组成：纤维素酶7-9份、半纤维素酶4-8份、谷氨酰胺转氨酶5-12份。
所述升温提取，是先置于30-35℃条件下恒温提取15min，升温至40-45℃条件下恒温提取15min，升温至50-55℃条件下恒温提取15min，再升温至60-65℃条件下恒温提取15min。
所述升温，其速率≥1℃/min。
所述果冻食用胶，其主料以重量份计包括：洋姜提取物22-28份、亚麻籽胶17-26份、瓜尔豆胶8-15份、卡拉胶37-45份、维生素C1-4份。
本发明的果冻食用胶用于生产果冻，也可用作其他食品添加剂。
本发明还提供了一种果冻食用胶用于生产洋姜味果冻的制作方法，包括如下步骤：
B1洋姜叶汁的制备：称取洋姜叶洗净后，置于含质量浓度为0.01-0.05％醋酸钠的水溶液中于温度为20-27℃环境中浸泡20min，再置于含质量浓度为0.2-0.7％氯化钠的水溶液中于温度为33-37℃环境中浸泡20min，取出洋姜叶，加水至料液比为1:10后进行水提，水提温度为55-60℃；
B2混合：称取果冻食用胶0.5-0.9重量份、洋姜叶汁15-30重量份、有机酸0.1-0.3重量份于温度为76-82℃条件下混合；
B3经灌装、封口、冷冻，即得洋姜味果冻。
本发明的有益效果在于：
本发明提供了一种果冻胶的制作方法，以洋姜提取物、亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C为果冻胶主料，使得该果冻胶具有耐高温、杀菌抑菌、耐酸碱的优势，并且通过合理的工艺控制，使得凝胶强度好、质地均匀、保水好、析水少，通过丹参素的添加，增强了杀菌作用，改善了果冻胶的风味释放性和口感品质，通过对果冻胶合理的配料及工艺控制，改善了果冻胶的相容性和稳定性。
本发明还提供了利用该果冻胶制作洋姜味果冻的方法，通过对洋姜叶进行提取制汁，使得香气成分得以最大程度保留，也使得黄酮类物质得以充分溶出，与现有技术相比，约提高了35.3％，进而避免了防腐剂的使用，还增强了其降血糖的保健功效。
本发明还对本发明的果冻胶及洋姜味果冻机进行感官评定和功效试验：
1.感官评定：
1.1评分对象：
对照组：市售果冻
试验组1：采用本发明的果冻胶与水、糖、洋姜汁混合后、灌装、
封口、杀菌制成的果冻
试验组2：本发明的洋姜味果冻
1.2感官评分标准
表1：
1.3评分结果：组织10位专业人员依据表1标准进行评分，取平均份作为评分结果如表2所示：
表2：
| 对照组 | 试验组1 | 试验组2 | |
| 色泽 | 13 | 16 | 18 |
| 滋味及气味 | 19 | 25 | 29 |
| 组织形态 | 10 | 18 | 18 |
| 口感 | 22 | 25 | 27 |
| 总分 | 64 | 84 | 92 |
2.功效试验
2.1试验对象：
对照组：市售果冻
试验组1：采用本发明的果冻胶与水、糖、洋姜汁混合后、灌装、封口、杀菌制成的果冻
试验组2：本发明的洋姜味果冻
2.2试验方法：
2.3取健康、体重相等的小鼠30只，随机分为10只一组，分别每天喂食对照组、试验组1、试验组2的果冻，每日每只以0.5g的量连续喂食20天，末次喂食后1h，每组均腹腔注射肾上腺素(以240μg/kg的量注射)，分别于注射后1、3h，从小鼠眼眶静脉取血测定血糖含量，结果如表3所示：
表3
| 注射前血糖(mmol/L) | 注射1h后血糖(mmol/L) | 注射3h后血糖(mmol/L) | |
| 对照组 | 8.02±0.18 | 10.37±3.66 | 15.72±2.64 |
| 试验组1 | 7.36±2.13 | 9.22±0.24 | 11.63±1.82 |
| 试验组2 | 7.67±0.65 | 8.51±1.26 | 9.17±2.05 |
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明，但本发明并不局限于这些实施方式，任何在本实施例基本精神上的改进或代替，仍属于本发明权利要求所要求保护的范围。
实施例1
本实施例提供了一种利用洋姜制作果冻食用胶的方法，包括如下步骤：
A1洋姜预处理：将洋姜洗净后，切片，置于270W条件下微波处理至表面出现明显的皱痕后，在温度为73℃条件下炒制30min，然后研磨至过135目筛，得洋姜粉；
A2洋姜粉提取：将洋姜粉与水按料液比为1：20的比例混合，并加入水用量0.3％的复合酶，采用升温提取，得洋姜提取物；
A3洋姜提取物混合：向洋姜提取物中加入质量0.15％的丹参素混合均匀，并置于温度为75℃的条件下水浴加热30min，然后置于4-10℃条件下冷却至物料温度为4-10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶；
所述复合酶，由以下物质组成：纤维素酶9g、半纤维素酶8g、谷氨酰胺转氨酶12g；
所述升温提取，是先置于35℃条件下恒温提取15min，升温至45℃条件下恒温提取15min，升温至55℃条件下恒温提取15min，再升温至65℃条件下恒温提取15min；
所述升温，其速率≥1℃/min；
所述果冻食用胶，其主料包括：洋姜提取物28g、亚麻籽胶26g、瓜尔豆胶15g、卡拉胶45g、维生素C4g。
实施例2
本实施例提供了一种利用洋姜制作果冻食用胶的方法，包括如下步骤：
A1洋姜预处理：将洋姜洗净后，切片，置于230W条件下微波处理至表面出现明显的皱痕后，在温度为67℃条件下炒制20min，然后研磨至过120目筛，得洋姜粉；
A2洋姜粉提取：将洋姜粉与水按料液比为1：15的比例混合，并加入水用量0.1％的复合酶，采用升温提取，得洋姜提取物；
A3洋姜提取物混合：向洋姜提取物中加入质量0.07％的丹参素混合均匀，并置于温度为65℃的条件下水浴加热20min，然后置于4-10℃条件下冷却至物料温度为4-10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶；
所述复合酶，由以下物质组成：纤维素酶7g、半纤维素酶4g、谷氨酰胺转氨酶5g；
所述升温提取，是先置于30℃条件下恒温提取15min，升温至40℃条件下恒温提取15min，升温至50℃条件下恒温提取15min，再升温至60℃条件下恒温提取15min；
所述升温，其速率≥1℃/min；
所述果冻食用胶，其主料包括：洋姜提取物22g、亚麻籽胶17g、瓜尔豆胶8g、卡拉胶37g、维生素C1g。
实施例3
本实施例提供了一种利用洋姜制作果冻食用胶的方法，包括如下步骤：
A1洋姜预处理：将洋姜洗净后，切片，置于250W条件下微波处理至表面出现明显的皱痕后，在温度为70℃条件下炒制25min，然后研磨至过130目筛，得洋姜粉；
A2洋姜粉提取：将洋姜粉与水按料液比为1：18的比例混合，并加入水用量0.2％的复合酶，采用升温提取，得洋姜提取物；
A3洋姜提取物混合：向洋姜提取物中加入质量0.1％的丹参素混合均匀，并置于温度为70℃的条件下水浴加热25min，然后置于4-10℃条件下冷却至物料温度为4-10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶；
所述复合酶，由以下物质组成：纤维素酶8g、半纤维素酶6g、谷氨酰胺转氨酶9g；
所述升温提取，是先置于33℃条件下恒温提取15min，升温至42℃条件下恒温提取15min，升温至53℃条件下恒温提取15min，再升温至63℃条件下恒温提取15min；
所述升温，其速率≥1℃/min；
所述果冻食用胶，其主料包括：洋姜提取物25g、亚麻籽胶21g、瓜尔豆胶12g、卡拉胶41g、维生素C2g。
实施例4
本实施例提供了一种由实施例1-3任一果冻食用胶用于生产洋姜味果冻的制作方法，包括如下步骤：
B1洋姜叶汁的制备：称取洋姜叶洗净后，置于含质量浓度为0.01％醋酸钠的水溶液中于温度为20℃环境中浸泡20min，再置于含质量浓度为0.2％氯化钠的水溶液中于温度为33℃环境中浸泡20min，取出洋姜叶，加水至料液比为1:10后进行水提，水提温度为55℃；
B2混合：称取果冻食用胶0.5g、洋姜叶汁15g、有机酸0.1g于温度为76-82℃条件下混合；
B3经灌装、封口、冷冻，即得洋姜味果冻。
实施例5
本实施例提供了一种由实施例1-3任一果冻食用胶用于生产洋姜味果冻的制作方法，包括如下步骤：
B1洋姜叶汁的制备：称取洋姜叶洗净后，置于含质量浓度为0.05％醋酸钠的水溶液中于温度为27℃环境中浸泡20min，再置于含质量浓度为0.7％氯化钠的水溶液中于温度为37℃环境中浸泡20min，取出洋姜叶，加水至料液比为1:10后进行水提，水提温度为60℃；
B2混合：称取果冻食用胶0.9g、洋姜叶汁30g、有机酸0.3g于温度为76-82℃条件下混合；
B3经灌装、封口、冷冻，即得洋姜味果冻。
实施例6
本实施例提供了一种由实施例1-3任一果冻食用胶用于生产洋姜味果冻的制作方法，包括如下步骤：
B1洋姜叶汁的制备：称取洋姜叶洗净后，置于含质量浓度为0.03％醋酸钠的水溶液中于温度为25℃环境中浸泡20min，再置于含质量浓度为0.5％氯化钠的水溶液中于温度为35℃环境中浸泡20min，取出洋姜叶，加水至料液比为1:10后进行水提，水提温度为58℃；
B2混合：称取果冻食用胶0.7g、洋姜叶汁23g、有机酸0.2g于温度为76-82℃条件下混合；
B3经灌装、封口、冷冻，即得洋姜味果冻。
Claims (6)
1.一种利用洋姜制作果冻食用胶的方法，其特征在于，包括如下步骤：
A1洋姜预处理：将洋姜洗净后，切片，置于230-270W条件下微波处理至表面出现明显的皱痕后，在温度为67-73℃条件下炒制20-30min，然后研磨至过120-135目筛，得洋姜粉；
A2洋姜粉提取：将洋姜粉与水按料液比为1：(15-20)的比例混合，并加入水用量0.1-0.3％的复合酶，采用升温提取，得洋姜提取物；
A3洋姜提取物混合：向洋姜提取物中加入质量0.07-0.15％的丹参素混合均匀，并置于温度为65-75℃的条件下水浴加热20-30min，然后置于4-10℃条件下冷却至物料温度为4-10℃时，加入亚麻籽胶、瓜尔豆胶、卡拉胶、维生素C进行混合，即得果冻食用胶。
2.如权利要求1所述的利用洋姜制作果冻食用胶的方法，其特征在于，所述复合酶，由以下重量份物质组成：纤维素酶7-9份、半纤维素酶4-8份、谷氨酰胺转氨酶5-12份。
3.如权利要求1所述的利用洋姜制作果冻食用胶的方法，其特征在于，所述升温提取，是先置于30-35℃条件下恒温提取15min，升温至40-45℃条件下恒温提取15min，升温至50-55℃条件下恒温提取15min，再升温至60-65℃条件下恒温提取15min。
4.如权利要求3所述的利用洋姜制作果冻食用胶的方法，其特征在于，所述升温，其速率≥1℃/min。
5.如权利要求1所述的利用洋姜制作果冻食用胶的方法，其特征在于，所述果冻食用胶，其主料以重量份计包括：洋姜提取物22-28份、亚麻籽胶17-26份、瓜尔豆胶8-15份、卡拉胶37-45份、维生素C1-4份。
6.如权利要求1所述的利用洋姜制作果冻食用胶的方法，其特征在于，所述果冻食用胶，其用于生产洋姜味果冻的制作方法，包括如下步骤：
B1洋姜叶汁的制备：称取洋姜叶洗净后，置于含质量浓度为0.01-0.05％醋酸钠的水溶液中于温度为20-27℃环境中浸泡20min，再置于含质量浓度为0.2-0.7％氯化钠的水溶液中于温度为33-37℃环境中浸泡20min，取出洋姜叶，加水至料液比为1:10后进行水提，水提温度为55-60℃；
B2混合：称取果冻食用胶0.5-0.9重量份、洋姜叶汁15-30重量份、有机酸0.1-0.3重量份于温度为76-82℃条件下混合；
B3经灌装、封口、冷冻，即得洋姜味果冻。
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