CN108719903A - 红枣果冻及加工方法 - Google Patents
红枣果冻及加工方法 Download PDFInfo
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- jujube
- parts
- water
- particle
- protein
- 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- Withdrawn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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 46
- 239000008274 jelly Substances 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title abstract description 5
- 240000008866 Ziziphus nummularia Species 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000002245 particle Substances 0.000 claims abstract description 43
- 239000000499 gel Substances 0.000 claims abstract description 35
- 235000016709 nutrition Nutrition 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229960005069 calcium Drugs 0.000 claims abstract description 18
- 239000011575 calcium Substances 0.000 claims abstract description 18
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 239000000853 adhesive Substances 0.000 claims abstract description 15
- 230000001070 adhesive effect Effects 0.000 claims abstract description 15
- 235000020418 red date juice Nutrition 0.000 claims abstract description 14
- 235000020378 longan juice Nutrition 0.000 claims abstract description 9
- 150000001413 amino acids Chemical class 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000004227 calcium gluconate Substances 0.000 claims abstract description 5
- 229960004494 calcium gluconate Drugs 0.000 claims abstract description 5
- 235000013927 calcium gluconate Nutrition 0.000 claims abstract description 5
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 241001247821 Ziziphus Species 0.000 claims description 42
- 108010073771 Soybean Proteins Proteins 0.000 claims description 34
- 238000003756 stirring Methods 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 27
- 235000019710 soybean protein Nutrition 0.000 claims description 22
- 235000018102 proteins Nutrition 0.000 claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000000341 volatile oil Substances 0.000 claims description 13
- 229940001941 soy protein Drugs 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 9
- 230000008961 swelling Effects 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 238000001723 curing Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 239000004833 fish glue Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 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 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 3
- 239000001527 calcium lactate Substances 0.000 claims description 3
- 229960002401 calcium lactate Drugs 0.000 claims description 3
- 235000011086 calcium lactate Nutrition 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000011162 core material Substances 0.000 claims description 3
- 235000013325 dietary fiber Nutrition 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 230000001007 puffing effect Effects 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000013517 stratification Methods 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 101710094902 Legumin Proteins 0.000 claims 1
- 238000013006 addition curing Methods 0.000 claims 1
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 244000068988 Glycine max Species 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000017 hydrogel Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000197580 Poria cocos Species 0.000 description 1
- 235000008599 Poria cocos Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810448463.2A CN108719903A (zh) | 2018-05-11 | 2018-05-11 | 红枣果冻及加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810448463.2A CN108719903A (zh) | 2018-05-11 | 2018-05-11 | 红枣果冻及加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719903A true CN108719903A (zh) | 2018-11-02 |
Family
ID=63938169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810448463.2A Withdrawn CN108719903A (zh) | 2018-05-11 | 2018-05-11 | 红枣果冻及加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719903A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480243A (zh) * | 2018-12-21 | 2019-03-19 | 黑龙江八农垦大学 | 一种高粱果冻制作工艺 |
| CN111184069A (zh) * | 2020-01-20 | 2020-05-22 | 黑龙江八一农垦大学 | 一种低糖低能量多风味杏仁冻的制作方法 |
| CN111436584A (zh) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | 富含鱼胶原蛋白的果冻及其制备方法 |
| CN115624155A (zh) * | 2022-09-13 | 2023-01-20 | 宁波大学 | 一种鱼明胶基核黄素果冻及其制备方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450384A (zh) * | 2010-10-14 | 2012-05-16 | 束方才 | 一种从大豆油渣提取大豆蛋白的方法 |
| CN102742810A (zh) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | 一种以大豆分离蛋白和壳聚糖为壁材的大蒜油微胶囊及其制备方法和应用 |
| CN103907807A (zh) * | 2014-03-31 | 2014-07-09 | 江拥军 | 一种红枣银耳果冻的制备方法 |
| CN104413320A (zh) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | 一种睡莲花红枣果冻 |
| CN106490554A (zh) * | 2016-12-12 | 2017-03-15 | 榆林学院 | 一种红枣果冻及其制备方法 |
-
2018
- 2018-05-11 CN CN201810448463.2A patent/CN108719903A/zh not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450384A (zh) * | 2010-10-14 | 2012-05-16 | 束方才 | 一种从大豆油渣提取大豆蛋白的方法 |
| CN102742810A (zh) * | 2012-07-19 | 2012-10-24 | 青岛农业大学 | 一种以大豆分离蛋白和壳聚糖为壁材的大蒜油微胶囊及其制备方法和应用 |
| CN104413320A (zh) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | 一种睡莲花红枣果冻 |
| CN103907807A (zh) * | 2014-03-31 | 2014-07-09 | 江拥军 | 一种红枣银耳果冻的制备方法 |
| CN106490554A (zh) * | 2016-12-12 | 2017-03-15 | 榆林学院 | 一种红枣果冻及其制备方法 |
Non-Patent Citations (3)
| Title |
|---|
| 刘程等: "《当代新食品》", 31 December 1998, 北京工业大学出版社 * |
| 吴克刚等: "《食品微胶囊技术》", 31 July 2006, 中国轻工业出版社 * |
| 谢艳丽等: "复凝聚法制备明胶/阿拉伯胶含油微胶囊工艺过程的研究", 《化学世界》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480243A (zh) * | 2018-12-21 | 2019-03-19 | 黑龙江八农垦大学 | 一种高粱果冻制作工艺 |
| CN111184069A (zh) * | 2020-01-20 | 2020-05-22 | 黑龙江八一农垦大学 | 一种低糖低能量多风味杏仁冻的制作方法 |
| CN111436584A (zh) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | 富含鱼胶原蛋白的果冻及其制备方法 |
| CN115624155A (zh) * | 2022-09-13 | 2023-01-20 | 宁波大学 | 一种鱼明胶基核黄素果冻及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108719903A (zh) | 红枣果冻及加工方法 | |
| CN102696832B (zh) | 红枣复合营养茶粉及其生产方法 | |
| CN104824582B (zh) | 一种天然椰子粉的制备新工艺 | |
| CN104522781B (zh) | 人参、红枣复合保健饮料及制备方法 | |
| CN101297685A (zh) | 功能豆腐脑粉及其制作方法 | |
| CN106136158A (zh) | 拐枣桑葚果酱的制作工艺 | |
| CN105707266A (zh) | 竹笋膳食纤维奶冻及其制备方法 | |
| CN102224877B (zh) | 核桃糕及其制备工艺 | |
| CN101984862B (zh) | 一种板栗饮料及其加工工艺 | |
| CN105815671A (zh) | 一种月饼馅料及其制作方法 | |
| CN108719566A (zh) | 红枣夹心软糖及加工方法 | |
| CN105724995B (zh) | 澄清山药饮料的制备方法 | |
| CN109845930A (zh) | 一种低糖代餐饮料及其制备方法 | |
| CN106509681A (zh) | 酒酿蛋花的制配方法 | |
| CN106036717A (zh) | 一种鱼蛋白营养花生核桃粉及其制备方法 | |
| CN109169935A (zh) | 一种孕产妇补气血速溶豆浆粉的制备方法 | |
| WO2005120258A1 (fr) | Poudre de noyau de noisette nutritive et procede de preparation associe | |
| CN106260370A (zh) | 一种藜麦乳清双蛋白咖啡速溶粉的制备方法 | |
| CN108835266B (zh) | 一种浓型营养豆浆及其制备方法 | |
| CN106173943A (zh) | 一种山杏杜仲挂面及其制备方法 | |
| CN110192633A (zh) | 一种南瓜杂粮钵仔糕及其制作方法 | |
| CN109480145A (zh) | 一种刺梨猕猴桃汁及其制备方法 | |
| KR100549185B1 (ko) | 건무화과 가공제품의 제조방법 | |
| CN103478392A (zh) | 一种赤豆冰棒 | |
| CN107981179A (zh) | 一种葛根杨梅渣蛋糕及其制备方法 |
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: 20181102 |
|
| WW01 | Invention patent application withdrawn after publication |