CN108936589A - 一种酸奶夹心银耳枸杞果冻及其制备方法 - Google Patents
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Abstract
本发明提供了一种酸奶夹心银耳枸杞果冻及其制备方法,该果冻配料的组分和各组分的质量份为银耳6~10份、酸奶6~12份、枸杞子1~3份、甜味剂2.8~4份、蜂蜜2~4份、复合胶1.0~1.8份、柠檬酸0.2~0.4份、山梨酸钾0.04~0.05份。其主要制备工艺包括原料处理、调配杀菌、酸奶制作和夹心成型。本发明提供了酸奶作为果冻夹心的新方法,并且科学搭配药食两用原料银耳、枸杞,丰富果冻的营养和保健价值,口感新颖独特,外脆滑、内酸软,具有养肝润肺等功效。本发明所述方法具有生产工艺简单、产品新型、生产成本低、生产周期短等特点。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种酸奶夹心银耳枸杞果冻及其制备方法。
背景技术
目前市面上已存在的果冻普遍营养价值低,含糖量高,长期食用不利于身体健康。果冻产品形式十分单一,尤其是夹心类果冻,几乎都以果肉为夹心,创新性不高,果冻的消费以青少年市场为主,所以风味口感和营养性是果冻市场的未来发展主流趋势。
银耳富含胶质,以及多种维生素和17种氨基酸及肝糖,有护肝补肝、预防钙质流失、滋阴润肤、加强胃肠蠕动,减肥吸脂等功效。银耳多糖能够增加溶液黏度及乳化稳定,将银耳作为原料制做果冻,一方面增加果冻黏性和稳定性,优化果冻口感,另一方面增加了果冻的营养,丰富了银耳的产品形式。枸杞是药食两用食物,具有多种保健功效,因其富含枸杞多糖,具有免疫调节,抗衰老,调节血脂,降血糖等功效。酸奶含有蛋白质、乳酸菌、钙,还有多种维生素,有滋润皮肤、补钙补磷、润肠通便、降血脂等功效。
目前,国内关于果肉类夹心果冻生产研究较多,但有关酸奶夹心果冻的生产却鲜见。申请号为201610661906.7的专利提供了一种木糖醇酸奶果冻的制备方法,酸奶与果冻完全融合,影响了酸奶本身的口感和风味,且保藏方法只能冷藏,保质期较短,生产成本较高,为了分别发挥酸奶和果冻自身的优势风味和口感,故本发明提供了一种酸奶夹心的银耳枸杞果冻,完整保留营养和风味。申请号为201610560822.4的专利提供了一种胶囊球化酸奶果冻的食品技术,生产工艺较复杂,关键控制点较多,生产难度较大,且口感和营养没有本发明专利产品丰富,故提供一种凝固性适中的自制酸奶作为夹心的果冻加工方法,工艺与前者截然不同,且成本较低、可行性强。同时,不仅可以保持酸奶的生物活性,还可以较大程度的保证酸奶的口味和营养价值。在口感上,能达到一种入口外脆滑、内酸软的复合效果,给消费者呈现出一种前所未有的食用体验。这款酸奶夹心银耳枸杞果冻不仅配方科学合理,搭配药食两用原料银耳、枸杞,利用原料增加果冻黏性和稳定性,还增加了果冻的营养和保健价值,具有养肝润肺等功效,而且加工方式创新简单。
发明内容
本发明的目的在于针对现在市面上酸奶型果冻产品的缺失,提供一种夹心型酸奶果冻及其制备方法。该方法不仅生产成本低、生产周期短,而且可以最大限度保留原料的营养与风味。
一种酸奶夹心银耳枸杞果冻,其特征在于该果冻配料的组分和各组分的质量份为银耳6~10份、酸奶6~12份、枸杞子1~3份、甜味剂2.8~4份、蜂蜜2~4份、复合胶1.0~1.8份、柠檬酸0.2~0.4份、山梨酸钾0.04~0.05份;
其制备方法如下:
(1)银耳处理
将银耳浸泡1~2h后洗净沥水,加入柠檬酸,熬煮40~60min,银耳与水重量比为1:5~10,熬煮40~60min,熬煮结束后冷却、过滤,网筛为100目,得到银耳熬煮液;
(2)调配、杀菌
向步骤(1)得到的银耳熬煮液中加入复合胶、甜味剂,熬煮温度为100℃,时间为8~10min,待6~8min时加入枸杞子,得到果冻液后迅速杀菌;
(3)制作酸奶
将纯牛乳中加入白砂糖和稳定剂后,依次进行预热、均质、杀菌、冷却、接种、罐装,再加入发酵剂进行发酵、将发酵得到的酸奶进行冷却后熟,得到自制酸奶;
(4)夹心成型
取步骤(2)得到的果冻杯1/5~4/5体积的果冻液,倒入其中,静置5~8min待其适当冷却。用挖球勺取出圆形自制酸奶6~12份,从上端中央加入,再添加剩余果冻液封层,静置冷却,酸奶悬于果冻中间,得到成型的酸奶夹心银耳枸杞果冻。
上述技术方案中,步骤(2)所述甜味剂为木糖醇、甘露糖醇、乳糖醇、麦芽糖醇中的至少一种;所述复合胶比例为:卡拉胶0.65-0.9份、瓜尔胶0.25-0.4份、氯化钾0.06-0.1份,加入方式为:放入其总质量8~15倍的70~90℃的热水中溶解均匀;所述杀菌为巴式杀菌,温度为70℃~90℃,时间为8min~15min。
上述技术方案中,步骤(3)中所述酸奶制作配方为:纯牛乳72%~87%、白砂糖5%~10%、发酵剂3%~7%、稳定剂0.5%~3%;发酵剂为加利亚乳杆菌:嗜热链球菌=1:1~2.4,用量为3~6%;稳定剂为海藻酸钠、明胶、卡拉胶中至少一种;预热温度为60~70℃;均质压力为15~20MPa;杀菌温度85~90℃,时间4~5min;发酵温度40℃~45℃,发酵时间3.0~5.0h;冷藏后熟温度0~6℃,时间12~24h。
上述技术方案中,步骤(4)中所述夹心成型步骤为:取步骤(2)得到的果冻杯1/5~4/5体积的果冻液,倒入后静置5~8min使其适当冷却,用挖球勺取出圆形自制酸奶6~12份,从上端中央加入,再添加剩余果冻液封层,静置冷却,酸奶悬于果冻中间,得到成型的酸奶夹心银耳枸杞果冻。
采用本发明生产的酸奶夹心银耳枸杞果冻,能明显观察到酸奶悬于果冻中间,添加银耳、枸杞子后,具有与传统果冻不同的爽滑感和丰富的营养,整体给人一种外脆滑,内酸软的复合立体口感。
与现有技术相比,本发明具有以下有益效果:
1、本发明将酸奶以夹心的形式与果冻结合,丰富了现有夹心果冻的产品形式,提高了备受当今年轻消费者喜爱的果冻产品的营养与口感,提供了酸奶作为果冻夹心的新方法。
2、本发明提供了酸奶夹心银耳枸杞果冻,其原料配方科学合理,原料采用药食两用食材银耳和枸杞子,丰富了营养和保健价值,具有养肝润肺等功效。各配料协同作用使得果冻具有良好的感官特性以及稳定性。
3、本发明方法的生产工艺简单,最大程度保留酸奶和果冻本身的营养和风味,生产设备投入少,生产周期短,生产成本低,易于工业化生产。
具体实施方式
以下通过实例对本发明所述酸奶夹心银耳枸杞果冻及其制备方法作进一步说明。
实施例1
本实施例中,所述酸奶夹心银耳枸杞果冻配料的组分和各组分的质量份为银耳8kg、酸奶10kg、枸杞子1.5kg、甘露糖醇3kg、蜂蜜3kg、卡拉胶0.75kg、瓜尔胶0.25kg、氯化钾0.1kg、柠檬酸0.25kg、山梨酸钾0.04kg、饮用水74kg;
其制备方法如下:
(1)银耳处理
用64kg饮用水将8kg银耳泡发2h后,加入0.25kg柠檬酸,置于锅中大火煮开,然后转小火熬煮45min,煮好后冷却过滤,得到银耳熬煮液;
(2)调配杀菌
先将0.75kg卡拉胶、0.25kg瓜尔胶、0.1kg氯化钾均匀溶解于10kg的80℃热水中,形成溶胶,再将溶胶加入步骤(1)得到的银耳熬煮液中,再加入甘露糖醇3kg、蜂蜜3kg、山梨酸钾0.04kg,搅拌使其溶解,熬煮6min;熬煮约4min时加入枸杞子1.5kg,熬煮结束后杀菌,温度82℃,时间9min,得到果冻液;
(3)自制酸奶
向9kg纯牛乳中加入0.8kg白砂糖和0.1kg海藻酸钠,预热到68℃后在18MPa下均质,在90℃下杀菌5min,待其冷却到43℃后,加入0.4kg发酵剂,灌装于发酵容器中,在43℃的恒温培养箱中发酵3.0h。终止发酵后放置于4℃的冰箱中冷藏,后熟12h,得到自制酸奶;
(4)夹心成型
取步骤(2)中45kg果冻液,倒入果冻杯中,静置5min使其冷却凝固,用挖球勺取出10kg圆形自制酸奶,待果冻液接近成胶时加入底层中央,再添加剩余45kg果冻液封层,静置冷却(以每个杯分装80g计,先倒入36g果冻液,再取8g酸奶,最后以36g果冻液封层),得到成型的酸奶夹心银耳枸杞果冻。
实施例2
本实施例中,所述酸奶夹心银耳枸杞果冻配料的组分和各组分的质量份为银耳10kg、酸奶12kg、枸杞子1.5kg、木糖醇3kg、蜂蜜3.5kg、卡拉胶0.8kg、瓜尔胶0.25kg、氯化钾0.1kg、柠檬酸0.4kg、山梨酸钾0.04kg、饮用水91kg;
其制备方法如下:
(1)银耳处理
用80kg饮用水将10kg银耳泡发2h后,加入0.4kg柠檬酸,置于锅中大火煮开,然后转小火熬煮50min,煮好后冷却过滤,得到银耳熬煮液;
(2)调配杀菌
先将0.8kg卡拉胶、0.25kg瓜尔胶、0.1kg氯化钾均匀溶解于11kg的80℃热水中,形成溶胶,再将溶胶加入步骤(1)得到的银耳熬煮液中,再加入木糖醇3kg、蜂蜜3.5kg、山梨酸钾0.04kg,搅拌使其溶解,熬煮8min;熬煮约6min时加入枸杞子1.5kg,熬煮结束后用80℃,杀菌10min,得到果冻液;
(3)制作酸奶
向10kg纯牛乳中加入0.96kg白砂糖和0.08kg明胶,预热到65℃后在18MPa下均质,在90℃下杀菌5min,待其冷却到43℃后,加入0.48kg发酵剂,灌装于发酵容器中,在43℃的恒温培养箱中发酵3.5h。终止发酵后放置于4℃的冰箱中冷藏,后熟18h,得到自制酸奶;
(4)夹心成型
取步骤(2)中54kg果冻液,倒入果冻杯中,静置6min使其冷却凝固,用挖球勺取出12kg圆形自制酸奶,待果冻液接近成胶时加至底层果冻中央,再添加剩余54kg果冻液封层,静置冷却(以每个杯分装80g计,先倒入36g果冻液,再取8g酸奶,最后以36g果冻液封层),得到成型的酸奶夹心银耳枸杞果冻。
实施例3
本实施例中,所述酸奶夹心银耳枸杞果冻配料的组分和各组分的质量份为银耳6kg、酸奶7kg、枸杞子1kg、麦芽糖醇3kg、蜂蜜4kg、卡拉胶0.75kg、瓜尔胶0.25kg、氯化钾0.1kg、柠檬酸0.2kg、山梨酸钾0.04kg、饮用水58kg;
其制备方法如下:
(1)银耳处理
用48kg饮用水将6kg银耳泡发2h后,加入0.2kg柠檬酸,置于锅中大火煮开,然后转小火熬煮50min,煮好后冷却过滤,得到银耳熬煮液;
(2)调配杀菌
先将0.75kg卡拉胶、0.25kg瓜尔胶、0.1kg氯化钾均匀溶解于10kg的80℃热水中,形成溶胶,再将溶胶加入步骤(1)得到的银耳熬煮液中,再加入甘露糖醇3kg、蜂蜜4kg、山梨酸钾0.04kg,搅拌使其溶解,熬煮6min;熬煮约4min时加入枸杞子1kg,熬煮结束后用85℃,杀菌8min,得到果冻液;
(3)制作酸奶
向6kg纯牛乳中加入0.6kg白砂糖和0.1kg卡拉胶,预热到65℃后在18MPa下均质,在90℃下杀菌5min,待其冷却到43℃后,加入0.3kg发酵剂,灌装于发酵容器中,在43℃的恒温培养箱中发酵3.0h。终止发酵后放置于4℃的冰箱中冷藏,后熟24h,得到自制酸奶;
(4)夹心成型
取步骤(2)中31kg果冻液,倒入果冻杯中,静置5min后,用挖球勺取出7kg圆形自制酸奶,待果冻液接近成胶时加至底层中央,再添加剩余31kg果冻液封层,静置冷却(以每个杯分装80g计,先倒入36g果冻液,再取8g酸奶,最后以36g果冻液封层),得到成型的酸奶夹心银耳枸杞果冻。
Claims (6)
1.一种酸奶夹心银耳枸杞果冻,其特征在于该果冻配料的组分和各组分的质量份为银耳6~10份、酸奶6~12份、枸杞子1~3份、甜味剂2.8~4份、蜂蜜2~4份、复合胶1.0~1.8份、柠檬酸0.2~0.4份、山梨酸钾0.04~0.05份;
其制备方法如下:
(1)银耳处理
向浸泡1~2h后的银耳中加入柠檬酸,银耳与水重量比为1:5~10,熬煮40~60min,熬煮结束后冷却、过滤,网筛为100目,得到银耳熬煮液;
(2)调配、杀菌
向步骤(1)得到的银耳熬煮液中加入复合胶、甜味剂,熬煮6~10min,待4~6min时加入枸杞子,熬煮结束后迅速杀菌,得到果冻液;
(3)自制酸奶
将纯牛乳中加入白砂糖和稳定剂后,依次进行预热、均质、杀菌、冷却、接种、罐装,再加入发酵剂进行发酵、将发酵得到的酸奶进行冷却后熟,得到自制酸奶;
(4)夹心成型
取步骤(2)得到的果冻杯1/5~5/6体积的果冻液,倒入后静置4~10min使其冷却,用挖球勺取出圆形自制酸奶6~12份,从上端中央加入,再添加剩余果冻液封层,静置冷却,酸奶悬于果冻中间,得到成型的酸奶夹心银耳枸杞果冻。
2.根据权利要求1所述酸奶夹心银耳枸杞果冻,其特征在于步骤(2)中所述复合胶比例为:卡拉胶0.65-0.9份、瓜尔胶0.25-0.4份、氯化钾0.06-0.1份,加入方式为:放入其总质量8~15倍的70~90℃的热水中溶解均匀;所述杀菌为巴式杀菌,温度为70℃~90℃,时间为8min~15min。
3.根据权利要求1所述酸奶夹心银耳枸杞果冻,其特征在于步骤(3)中所述酸奶制作配方为:纯牛乳72%~87%、白砂糖5%~10%、发酵剂3%~7%、稳定剂0.5%~3%;发酵剂为加利亚乳杆菌:嗜热链球菌=1:1~2.4,用量为3~6%;稳定剂为海藻酸钠、明胶、卡拉胶中至少一种;预热温度为60~70℃;均质压力为15~20 MPa;杀菌温度85~90℃,时间4~5min;发酵温度40℃~45℃,发酵时间3.0~5.0h;冷藏后熟温度0~6℃,时间12~24h;酸奶的凝固性适中。
4.根据权利要求1所述酸奶夹心银耳枸杞果冻,其特征在于所述银耳和枸杞均为其干制品。
5.根据权利要求1所述酸奶夹心银耳枸杞果冻,其特征在于所述甜味剂为木糖醇、甘露糖醇、乳糖醇、麦芽糖醇中的至少一种。
6.根据权利要求1所述酸奶夹心银耳枸杞果冻,其特征在于步骤(4)中所述夹心成型步骤为:取步骤(2)得到的果冻杯1/5~4/5体积的果冻液,倒入后静置5~8min使其适当冷却,用挖球勺取出圆形自制酸奶6~12份,从上端中央加入,再添加剩余果冻液封层,静置冷却,酸奶悬于果冻中间,得到成型的酸奶夹心银耳枸杞果冻。
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