CN108719903A - 红枣果冻及加工方法 - Google Patents
红枣果冻及加工方法 Download PDFInfo
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- CN108719903A CN108719903A CN201810448463.2A CN201810448463A CN108719903A CN 108719903 A CN108719903 A CN 108719903A CN 201810448463 A CN201810448463 A CN 201810448463A CN 108719903 A CN108719903 A CN 108719903A
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- jujube
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- protein
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Classifications
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Abstract
本发明涉及红枣果冻及加工方法，包括如下重量份数的组分：红枣汁：20～40份；白砂糖：10～20份；桂圆汁：1‑1.5份；复合胶：3～10份；柠檬酸：0.2～0.5份；高钙颗粒：1～3份；营养颗粒：3～6份；压敏颗粒：5～15份；水：45‑60份。本发明在果冻中加入高钙营养颗粒，通过大豆混合凝胶对葡萄糖酸钙进行包埋，提高了吸收率。本发明在果冻中添加营养颗粒，以大豆蛋白水凝胶为壁材，对维生素、氨基酸和蛋白质进行包埋，减少营养在果冻加工和运输过程中的损失。
Description
技术领域
本发明属于食品领域，涉及果冻，尤其是一种红枣果冻及加工方法。
背景技术
果冻是一种西方甜食，呈半固体状，由食用明胶加水、糖、果汁制成。亦称啫喱，外观晶莹，色泽鲜艳，口感软滑。果冻的形态及口感深受小朋友们的喜欢，然而由于其含糖量高，添加剂多，家长们也是担心小朋友食用过多。如果以果冻为载体，添加多种营养元素，那么小朋友在吃的过程中就可以补充各种营养元素。通常在食品里加入各种微量元素或维生素都会影响食品本身的口感，如何保持食品原有口感又不破坏营养元素既是本发明要解决的问题。
通过检索，发现如下相关专利：
1、一种红枣山药保健果冻的制备方法(CN107874203A)，由下述重量份的原料制成：红枣5-15份、山药5-15份、百合5-12份、芡实5-10份、桑椹5-10份、陈皮5-7份、甜味剂0-20份、卡拉胶0.3-1份、刺槐豆胶0.3-1份、山梨酸钾0-0.05份。
2、一种红枣人参保健果冻的制备方法(CN107811249A)，由下述重量份的原料制成：红枣5-15份、山药5-15份、茯苓5-12、黄精5-10份、龙眼肉5-10份、陈皮3-7份、人参3-7、甘草1-2份、甜味剂0-20份、卡拉胶0.5-1份、刺槐豆胶0.5-1份、山梨酸钾0-0.05份。
上述专利均是在果冻中简单的加入中药组分，势必会影响果冻原始的口感，并不会被果冻的最大消费群小朋友们接受。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种口感好、富含多种营养元素的红枣果冻及加工方法。
本发明解决技术问题所采用的技术方案是：
一种红枣果冻，包括如下组分及重量份数为：
红枣汁：20～40份
白砂糖：10～20份
桂圆汁：1-1.5份
复合胶：3～10份
柠檬酸：0.2～0.5份
高钙颗粒：1～3份
营养颗粒：3～6份
压敏颗粒：5～15份
水：45-60份。
而且，所述的红枣汁的制备方法为：将红枣去核，破碎枣肉，加入果肉质量5～8倍的水，然后加0.2％果胶酶和0.3％的纤维素酶，40℃酶解40min，用探头式超声波提取仪提取30～60min后用纱布过滤备用。
而且，所述的复合胶的制备方法为：将1～2份明胶、5～6份鱼胶粉、0.5～1份大豆蛋白多孔凝胶、1～2份卡拉胶、1～2份黄原胶混合均匀，慢慢撒入冷水中，使之分散，浸泡30min，边搅拌边加热至沸腾，保持10～15min，待固体完全溶解加适量水溶解，于70℃水浴中加热溶解，煮胶完成后趁热用多纱布进行过滤，除去胶液中的少量泡沫及杂质，得到透明、黏稠的复合胶。
而且，所述的大豆蛋白多孔凝胶的制备方法为：
(1)将低温脱脂大豆粕粉碎后以1:5～10的比例加入去离子水，用NaOH溶液调节溶液的pH值至8.0，并于室温下搅拌使豆粕中的蛋白质溶出，经过碱溶后的蛋白提取液离心，弃去沉淀，上清液用盐酸调节pH值至4.5，4～6℃静置30～60min至蛋白析出，离心30min，弃去上清液，取出该沉淀，以1:5～7的量加入去离子水使其溶解悬浮，调节溶液pH至7.5，慢速搅拌待其充分溶解后蛋白液于4℃下透析36～48h，透析液冻干后得到SPI蛋白粉末，备用；
(2)将SPI分散于去离子水中，搅拌3h，配制成8～10％w/w的SPI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使大豆蛋白充分变性；冷却至室温后，调节溶液的pH至7.0，加入6～7U/g的MTGase酶，然后立即用均质机均质，后放置在室温下成胶。
而且，所述的高钙颗粒的制备方法为：
(1)大豆蛋白：淀粉＝1：0.1～1溶解于水，7.5U/g大豆分离蛋白酶添加量，80℃预加热温度下搅拌10～20min后制得的淀粉大豆蛋白混合凝胶；
(2)低温膨化：将混合凝胶送入膨化罐容器中，加压至0.1～0.5Mpa，蒸汽管道通入热蒸汽，膨化温度为80℃，保持3～5min后，形成0.5-1mm的颗粒；
(3)将乳酸钙6～7份，葡萄糖酸钙2～4份置于50～100水中，制成复合溶液；
(4)将膨化颗粒浸泡在步骤③支撑的颗粒中，将营养成分负载到膨化颗粒表面以及内部的网状结构中，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大豆蛋白凝胶中，搅拌后，干燥，形成不规则的粒径为0.5～2mm的包裹颗粒。
而且，所述的营养颗粒的制备方法为：
(1)取多种维生素共1～3份、多种氨基酸共1～3份、蛋白质1～3份、膳食纤维0.5～1份混合均匀；
(2)制备大豆蛋白凝胶，大豆蛋白溶解于水，6～7U/g SPI酶添加量，搅拌条件下70～90℃预加热温度10～20分钟后制得的大豆蛋白凝胶；
(3)将步骤1的混合物加入到步骤(2)的大豆蛋白凝胶中，使凝胶对其进行包裹荷载；
(4)将步骤(3)混合凝胶、海藻酸钠放入反应器中，在50～60℃下搅拌，再滴加氯化钙溶液，待滴加完成后，继续搅拌，静置，收集反应器中的混合物，即得营养颗粒。
而且，所述的亚敏颗粒的制备方法为：以果胶1～2wt％作为壁材，红枣精油为芯材，0.5～1wt％橄榄油为乳化剂，0.05-0.1wt％葡萄糖酸-δ-内酯为固化剂；称取一定质量的果胶溶于蒸馏水中，配成果胶溶液10ml，放入洁净的烧杯中，调节pH至6.5，加入橄榄油，在50℃水浴条件下，使用高速剪切预乳化机进行乳化，形成均匀的乳状液；然后逐滴加入1％的醋酸溶液，使体系达到pH值为4.5；用NaOH溶液调节体系pH至9.0，边搅拌边加入，5～10min后，加入12％的红枣精油，用冰水冷却使体系降温至10℃以下，持续搅拌20～30min，加入固化剂，固化时间为20～30min，固化完成后，将颗粒悬浊液静置分层，移去下层清液，用清水洗涤数次，进行过滤，得到压敏颗粒。
而且，所述的红枣精油的制备方法为：将枣渣放在60～75℃烘烤20～30min，处理后采用超临界萃取设备萃取，其中萃取压力为15～20MPa；萃取温度为40～60℃；萃取时间2～5h；CO2流量为15～30kg·h-1，得到红枣精油。
所述的红枣果冻的制备方法为：将复合胶溶解在水中，加入红枣汁、桂圆汁、高钙颗粒、营养颗粒、压敏颗粒，80～90℃蒸煮30～50min，冷却至60～70℃加入柠檬酸，将混合液装入模具中，高温灭菌，然后迅速降温至30℃以下，即得红枣果冻。
本发明的优点和积极效果是：
1、本发明在果冻中加入高钙营养颗粒，通过大豆混合凝胶对葡萄糖酸钙进行包埋，提高了吸收率。
2、本发明在果冻中添加营养颗粒，以大豆蛋白水凝胶为壁材，对维生素、氨基酸和蛋白质进行包埋，减少营养在果冻加工和运输过程中的损失。
3、本发明在果冻中添加含有红枣精油的压敏颗粒，果冻在口腔中咀嚼时，颗粒增加咀嚼度，当颗粒破裂，释放出红枣精华，增加了果冻的香气。
4、本发明最大限度地保留了红枣汁中的营养成分。由于红枣枣皮中酚酸、类黄酮和花色苷含量较高，红枣汁还具有消除自由基、抗氧化、抗肿瘤、抗衰老、补血养气等多药用功效。
5、本发明果冻胶体采用以鱼胶粉为主、大豆蛋白多孔凝胶、卡拉胶、黄原胶为辅的复合胶，改善果冻质地，确保果冻胶体透明度适中，弹性好，凝胶强度大，口感细腻，且无明显气泡。同时鱼胶粉是纯蛋白质成份，不含淀粉，不含脂肪，不但是低热量的健康低卡食品，更可以补充肌肤大量的胶原蛋白。
具体实施方式
下面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
一种红枣果冻，包括如下组分及重量份数为：
红枣汁：30份；白砂糖：15份；桂圆汁：1份；复合胶：5份；柠檬酸：0.3份；高钙颗粒：1份；营养颗粒：3份；压敏颗粒：5份；水：50份。
将复合胶溶解在水中，加入红枣汁、桂圆汁、高钙颗粒、营养颗粒、压敏颗粒，85℃蒸煮40min，冷却至60℃加入柠檬酸，将混合液装入模具中，高温灭菌，然后迅速降温至30℃以下，即得红枣果冻。
红枣汁的制备方法为：将红枣去核，破碎枣肉，加入果肉质量7倍的水，然后加0.2％果胶酶和0.3％的纤维素酶，40℃酶解40min，用探头式超声波提取仪在电流强度0.9A(功率75W)提取30min，再用纱布过滤备用。
复合胶的制备方法为：将1.5份明胶、5份鱼胶粉、0.5份大豆蛋白多孔凝胶、1份卡拉胶、1份黄原胶混合均匀，慢慢撒入冷水中，使之分散，浸泡30min，边搅拌边加热至沸腾，保持10～15min，待固体完全溶解加适量水溶解，于70℃水浴中加热溶解，煮胶完成后趁热用多纱布进行过滤，除去胶液中的少量泡沫及杂质，得到透明、黏稠的复合胶。其中大豆蛋白多孔凝胶的制备方法为：
(1)将低温脱脂大豆粕粉碎后以1:7的比例加入去离子水，用2NNaOH溶液调节溶液的pH值至8.0，并于室温下搅拌使豆粕中的蛋白质溶出，经过碱溶后的蛋白提取液离心，弃去沉淀，上清液用盐酸调节pH值至4.5，4℃静置30min至蛋白析出，以8000转对料液离心30min，弃去上清液，取出该沉淀，以1:7的量加入去离子水使其溶解悬浮，调节溶液pH至7.5，慢速搅拌待其充分溶解后蛋白液于4℃下透析48h，透析液冻干后得到SPI蛋白粉末，备用；
(2)将SPI分散于去离子水中，搅拌3h，配制成8％w/w的SPI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7.0，加入6.67U/g的MTGase酶，然后立即用均质机在8000r/min下对其进行均质30s，均质后放置在室温下成胶。
高钙颗粒的制备方法为：
(1)大豆蛋白：淀粉＝1：1溶解于水，7.5U/g大豆分离蛋白酶添加量，80℃预加热温度下搅拌10～20min后制得的淀粉大豆蛋白混合凝胶；
(2)低温膨化：将混合凝胶送入膨化罐容器中，加压至0.5Mpa，蒸汽管道通入热蒸汽，膨化温度为80℃，保持5min后，形成0.5-1mm的颗粒；
(3)将乳酸钙6份，葡萄糖酸钙3份置于100水中，制成复合溶液；
(4)将膨化颗粒浸泡在步骤③支撑的颗粒中，将营养成分负载到膨化颗粒表面以及内部的网状结构中，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大豆蛋白凝胶中，搅拌后，干燥，形成不规则的粒径为0.5～2mm的包裹颗粒。
营养颗粒的制备方法为：
(1)取多种维生素共2份、多种氨基酸共2份、蛋白质2份、膳食纤维1份混合均匀；
(2)制备大豆蛋白凝胶，大豆蛋白溶解于水，6.5U/g SPI酶添加量，搅拌条件下80℃预加热温度15分钟后制得的大豆蛋白凝胶；
(3)将步骤1的混合物加入到步骤(2)的大豆蛋白凝胶中，使凝胶对其进行包裹荷载；
(4)将步骤(3)混合凝胶、海藻酸钠放入反应器中，在55℃下搅拌，再滴加氯化钙溶液，待滴加完成后，继续搅拌，静置，收集反应器中的混合物，即得营养颗粒。
亚敏颗粒的制备方法为：以果胶1.5wt％作为壁材，红枣精油为芯材，0.5wt％橄榄油为乳化剂，0.05-0.1wt％葡萄糖酸-δ-内酯为固化剂；称取一定质量的果胶溶于蒸馏水中，配成果胶溶液10ml，放入洁净的烧杯中，调节pH至6.5，加入橄榄油，在50℃水浴条件下，使用高速剪切预乳化机进行乳化，形成均匀的乳状液；然后逐滴加入1％的醋酸溶液，使体系达到pH值为4.5；用NaOH溶液调节体系pH至9.0，边搅拌边加入，5～10min后，加入12％的红枣精油，用冰水冷却使体系降温至10℃以下，持续搅拌20～30min，加入固化剂，固化时间为20～30min，固化完成后，将颗粒悬浊液静置分层，移去下层清液，用清水洗涤数次，进行过滤，得到压敏颗粒。所述的红枣精油的制备方法为：将枣渣放在70℃烘烤20～30min，处理后采用超临界萃取设备萃取，其中萃取压力为18MPa；萃取温度为50℃；萃取时间3h；CO2流量为20kg·h-1，得到红枣精油，含量为1.1％。
通过检测，果冻中营养成分的含量为：
| 成分 | 钙 | 复合维生素 | 氨基酸 |
| 含量 | 0.367mg/g | 0.12mg/g | 5.3mg/g |
实施例2：
一种红枣果冻，包括如下组分及重量份数为：
红枣汁：30份；白砂糖：15份；桂圆汁：1份；复合胶：5份；柠檬酸：0.3份；高钙颗粒：2份；营养颗粒：4份；压敏颗粒：10份；水：50份。制备方法同实施例1。
通过检测，果冻中营养成分的含量为：
| 成分 | 钙 | 复合维生素 | 氨基酸 |
| 含量 | 0.701mg/g | 0.154mg/g | 6.9mg/g |
实施例3：
一种红枣果冻，包括如下组分及重量份数为：
红枣汁：30份；白砂糖：15份；桂圆汁：1份；复合胶：5份；柠檬酸：0.3份；高钙颗粒：3份；营养颗粒：5份；压敏颗粒：15份；水：50份。制备方法同实施例1。
通过检测，果冻中营养成分的含量为：
| 成分 | 钙 | 复合维生素 | 氨基酸 |
| 含量 | 1.005mg/g | 0.18mg/g | 9.0mg/g |
以上所述的仅是本发明的优选实施方式，应当指出，对于本领域的普通技术人员来说，在不脱离发明构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。
Claims (9)
1.一种红枣果冻，包括如下重量份数的组分：
红枣汁：20～40份
白砂糖：10～20份
桂圆汁：1-1.5份
复合胶：3～10份
柠檬酸：0.2～0.5份
高钙颗粒：1～3份
营养颗粒：3～6份
压敏颗粒：5～15份
水：45-60份。
2.根据权利要求1所述的红枣果冻，其特征在于：所述的红枣汁的制备方法为：将红枣去核，破碎枣肉，加入果肉质量5～8倍的水，然后加0.2％果胶酶和0.3％的纤维素酶，40℃酶解40min，用探头式超声波提取仪提取30～60min后用纱布过滤备用。
3.根据权利要求1所述的红枣果冻，其特征在于：所述的复合胶的制备方法为：将1～2份明胶、5～6份鱼胶粉、0.5～1份大豆蛋白多孔凝胶、1～2份卡拉胶、1～2份黄原胶混合均匀，慢慢撒入冷水中，使之分散，浸泡30min，边搅拌边加热至沸腾，保持10～15min，待固体完全溶解加适量水溶解，于70℃水浴中加热溶解，煮胶完成后趁热用多纱布进行过滤，除去胶液中的少量泡沫及杂质，得到透明、黏稠的复合胶。
4.根据权利要求3所述的红枣果冻，其特征在于：所述的大豆蛋白多孔凝胶的制备方法为：
(1)将低温脱脂大豆粕粉碎后以1:5～10的比例加入去离子水，用NaOH溶液调节溶液的pH值至8.0，并于室温下搅拌使豆粕中的蛋白质溶出，经过碱溶后的蛋白提取液离心，弃去沉淀，上清液用盐酸调节pH值至4.5，4～6℃静置30～60min至蛋白析出，离心30min，弃去上清液，取出该沉淀，以1:5～7的量加入去离子水使其溶解悬浮，调节溶液pH至7.5，慢速搅拌待其充分溶解后蛋白液于4℃下透析36～48h，透析液冻干后得到SPI蛋白粉末，备用；
(2)将SPI分散于去离子水中，搅拌3h，配制成8～10％w/w的SPI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使大豆蛋白充分变性；冷却至室温后，调节溶液的pH至7.0，加入6～7U/g的MTGase酶，然后立即用均质机均质，后放置在室温下成胶。
5.根据权利要求1所述的红枣果冻，其特征在于：所述的高钙颗粒的制备方法为：
(1)大豆蛋白：淀粉＝1：0.1～1溶解于水，7.5U/g大豆分离蛋白酶添加量，80℃预加热温度下搅拌10～20min后制得的淀粉大豆蛋白混合凝胶；
(2)低温膨化：将混合凝胶送入膨化罐容器中，加压至0.1～0.5Mpa，蒸汽管道通入热蒸汽，膨化温度为80℃，保持3～5min后，形成0.5-1mm的颗粒；
(3)将乳酸钙6～7份，葡萄糖酸钙2～4份置于50～100水中，制成复合溶液；
(4)将膨化颗粒浸泡在步骤③支撑的颗粒中，将营养成分负载到膨化颗粒表面以及内部的网状结构中，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大豆蛋白凝胶中，搅拌后，干燥，形成不规则的粒径为0.5～2mm的包裹颗粒。
6.根据权利要求1所述的红枣果冻，其特征在于：所述的营养颗粒的制备方法为：
(1)取多种维生素共1～3份、多种氨基酸共1～3份、蛋白质1～3份、膳食纤维0.5～1份混合均匀；
(2)制备大豆蛋白凝胶，大豆蛋白溶解于水，6～7U/g SPI酶添加量，搅拌条件下70～90℃预加热温度10～20分钟后制得的大豆蛋白凝胶；
(3)将步骤1的混合物加入到步骤(2)的大豆蛋白凝胶中，使凝胶对其进行包裹荷载；
(4)将步骤(3)混合凝胶、海藻酸钠放入反应器中，在50～60℃下搅拌，再滴加氯化钙溶液，待滴加完成后，继续搅拌，静置，收集反应器中的混合物，即得营养颗粒。
7.根据权利要求1所述的红枣果冻，其特征在于：所述的亚敏颗粒的制备方法为：以果胶1～2wt％作为壁材，红枣精油为芯材，0.5～1wt％橄榄油为乳化剂，0.05-0.1wt％葡萄糖酸-δ-内酯为固化剂；称取一定质量的果胶溶于蒸馏水中，配成果胶溶液10ml，放入洁净的烧杯中，调节p H至6.5，加入橄榄油，在50℃水浴条件下，使用高速剪切预乳化机进行乳化，形成均匀的乳状液；然后逐滴加入1％的醋酸溶液，使体系达到p H值为4.5；用NaOH溶液调节体系p H至9.0，边搅拌边加入，5～10min后，加入12％的红枣精油，用冰水冷却使体系降温至10℃以下，持续搅拌20～30min，加入固化剂，固化时间为20～30min，固化完成后，将颗粒悬浊液静置分层，移去下层清液，用清水洗涤数次，进行过滤，得到压敏颗粒。
8.根据权利要求7所述的红枣果冻，其特征在于：所述的红枣精油的制备方法为：将枣渣放在60～75℃烘烤20～30min，处理后采用超临界萃取设备萃取，其中萃取压力为15～20MPa；萃取温度为40～60℃；萃取时间2～5h；CO2流量为15～30kg·h-1，得到红枣精油。
9.根据权利要求1～8任一权利要求所述的红枣果冻的制备方法，其特征在于：将复合胶溶解在水中，加入红枣汁、桂圆汁、高钙颗粒、营养颗粒、压敏颗粒，80～90℃蒸煮30～50min，冷却至60～70℃加入柠檬酸，将混合液装入模具中，高温灭菌，然后迅速降温至30℃以下，即得红枣果冻。
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