CN109123388A - 一种制作含天然虾青素的面点类食品工艺方法 - Google Patents
一种制作含天然虾青素的面点类食品工艺方法 Download PDFInfo
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Abstract
本发明提供一种制作含天然虾青素的面点类食品工艺方法,包括以下步骤:1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;包埋微粒直径A的范围为100um~1cm,包埋厚度B的范围为50um~0.5cm;2)上述步骤1)包埋微粒内的油脂含量大于10%;3)面点类食品原料预先加热熟成,冷却,在低温的条件下天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里,成型;4)虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物,得到带有包埋微粒的虾青素面点食品。本发明具有降低生物活性、多种保健特性的优点。
Description
技术领域
本发明涉及一种制作含天然虾青素的面点类食品工艺方法。
背景技术
虾青素(虾青素是一种紫红色素,在分子中含有四个羟基)是一种天然的红色色素,化学分子式为:C40H52O4,3,3′-二羟基-4,4′-二酮基-β,β′-胡萝卜素,在自然界广泛存在于在虾、蟹、鲑鱼、藻类等海洋生物中,其化学结构是一类具有共轭多烯链及两个末端环状结构的非维生素A原类胡萝卜素。其独特的化学结构决定了虾青素具有鲜明的颜色和特殊的生物学功能。
目前,传统面点类食品加工工艺中,虽然添加了一些天然的虾青素,但是此种面点类食品的加工工艺方法是在长时间高温烘烤,这样将会使天然虾青素的生物活性90%以上的造成损失。因此,如何提高面点类食品中的天然虾青素的生物活性将是研发人员亟需解决的问题。
为此,本发明提供一种制作含天然虾青素的面点类食品工艺方法。
发明内容
鉴于现有的技术存在的上述问题,本发明的目的在于提供一种制作含天然虾青素的面点类食品工艺方法,能够降低天然虾青素的生物活性损失,同时具有多种保健特性。
本发明的目的可通过下列技术方案来实现:
一种制作含天然虾青素的面点类食品工艺方法,包括以下步骤:
1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;使得包埋微粒直径A的范围为100um~1cm,使得包埋厚度B的范围为50um~0.5cm;
2)使上述步骤1)包埋微粒内的油脂含量大于10%;
3)先将面点类食品原料预先加热熟成,再冷却,在低温的条件下将天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里面,加工成型;
4)将虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物中,从而得到带有包埋微粒的虾青素面点食品。
进一步地,所述面点类食品由外包埋材料和内包埋材料组成,所述外层包埋材料包括食用淀粉,其中所述外层包埋材料的比例C大于等于20%;所述内层包埋材料包括雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉,其中所述内层包埋材料的比例D小于等于80%。
进一步地,所述抗氧化气体为氮气。
优选地,在所述步骤1)中添加橄榄油。
优选地,在所述步骤4)中对天然虾青素包埋微粒进行抽真空处理。
如上所述,本发明涉及的一种制作含天然虾青素的面点类食品工艺方法,与现有的加工方式相比,具有以下有益效果:
(1)由于加工工艺过程处于低温状态下,并通过包埋微粒预处理,有助于降低雨生红球藻所含虾青素在食品加工过程中的损失率。
(2)小颗粒营养物质进行混合后,得到的混合物有利于提高人体消化道吸收率。
(3)由于包埋颗粒中添加了葛根粉、天花粉,使得到的含天然虾青素的面点类食品具有治疗糖尿病、痛风、蛋白尿的保健特性。
(4)由于包埋颗粒中添加了蓝莓素、叶黄素、DHA,使得到的含天然虾青素的面点类食品具有修复视网膜、黄斑膜的保健特性。
(5)由于包埋颗粒中添加了蛋白质粉、牡蛎肽,使得到的含天然虾青素的面点类食品具有抗疲劳、缓解肌肉酸痛、综合保健的保健特性。
(6)大幅延长虾青素功能性食品的有效保存期。
下面结合具体实施方式对本发明作进一步的说明。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
一种制作含天然虾青素的面点类食品工艺方法是按以下实施例制得的,但不仅限于此。
实施例1
一种制作含天然虾青素的面点类食品工艺方法,包括以下步骤:
1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;使得包埋微粒直径A的范围为100um,使得包埋厚度B的范围为50um;
2)使上述步骤1)包埋微粒内的油脂含量为11%;
3)先将面点类食品原料预先加热熟成,再冷却,在低温的条件下将天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里面,加工成型;
4)将虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物中,从而得到带有包埋微粒的虾青素面点食品。
实施例2
一种制作含天然虾青素的面点类食品工艺方法,包括以下步骤:
1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;使得包埋微粒直径A的范围为0.5cm,使得包埋厚度B的范围为300um;
2)使上述步骤1)包埋微粒内的油脂含量为11%;
3)先将面点类食品原料预先加热熟成,再冷却,在低温的条件下将天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里面,加工成型;
4)将虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物中,从而得到带有包埋微粒的虾青素面点食品。
实施例3
一种制作含天然虾青素的面点类食品工艺方法,包括以下步骤:
1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;使得包埋微粒直径A的范围为1cm,使得包埋厚度B的范围为0.5cm;
2)使上述步骤1)包埋微粒内的油脂含量为11%;
3)先将面点类食品原料预先加热熟成,再冷却,在低温的条件下将天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里面,加工成型;
4)将虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物中,从而得到带有包埋微粒的虾青素面点食品。
上述实施例1、实施例2及实施例3,唐人玺雨生红球藻包埋颗粒虾青素损失率测试数据如下:
如上所述的实施例1、上所述的实施例1、实施例2及实施例3,均具有以下有益效果:
(1)由于加工工艺过程处于低温状态下,并通过包埋微粒预处理,有助于降低雨生红球藻所含虾青素在食品加工过程中的损失率。
(2)小颗粒营养物质进行混合后,得到的混合物有利于提高人体消化道吸收率。
(3)由于包埋颗粒中添加了葛根粉、天花粉,使得到的含天然虾青素的面点类食品具有治疗糖尿病、痛风、蛋白尿的保健特性。
(4)由于包埋颗粒中添加了蓝莓素、叶黄素、DHA,使得到的含天然虾青素的面点类食品具有修复视网膜、黄斑膜的保健特性。
(5)由于包埋颗粒中添加了蛋白质粉、牡蛎肽,使得到的含天然虾青素的面点类食品具有抗疲劳、缓解肌肉酸痛、综合保健的保健特性。
(6)大幅延长虾青素功能性食品的有效保存期。
其中,所述面点类食品由外包埋材料和内包埋材料组成,所述外层包埋材料包括食用淀粉,其中所述外层包埋材料的比例C大于等于20%,例如C可以为20%、25%、30%、40%、60%等;所述内层包埋材料包括雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉,其中所述内层包埋材料的比例D小于等于80%;例如D可以为80%、75%、70%、60%、40%等。
其中,所述抗氧化气体为氮气。这样,通过冲入氮气,可以避免天然虾青素过快的被氧化,从而大幅延长虾青素功能性食品的有效保存期。
其中,在所述步骤1)中添加橄榄油。通过添加橄榄油,可以提高面点类食品所含虾青素的人体吸收率,有利于人体健康。
其中,在所述步骤4)中对天然虾青素包埋微粒进行抽真空处理。使得天然虾青素处于真空环境下,可以避免天然虾青素过快的被氧化,从而大幅延长虾青素功能性食品的有效保存期。
综上所述,本发明有效克服了现有技术中的种种缺点而具高度产业利用价值。
上述实施例仅例示性说明本发明的原理及其功效,而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下,对上述实施例进行修饰或改变。因此,举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变,仍应由本发明的权利要求所涵盖。
Claims (5)
1.一种制作含天然虾青素的面点类食品工艺方法,其特征在于:包括以下步骤:
1)在低温条件下,对以雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉为载体的天然虾青素进行微粒包埋;其中,包埋颗粒包括葛根粉、天花粉、蓝莓素、叶黄素、DHA、蛋白质粉、牡蛎肽;使得包埋微粒直径A的范围为100um~1cm,使得包埋厚度B的范围为50um~0.5cm;
2)使上述步骤1)包埋微粒内的油脂含量大于10%;
3)先将面点类食品原料预先加热熟成,再冷却,在低温的条件下将天然虾青素包埋微粒裹覆在加入熟成的面点类食品原料里面,加工成型;
4)将虾青素面点类食品成型后加入抗氧化气体并密封在不透光的密闭食品包装物中,从而得到带有包埋微粒的虾青素面点食品。
2.根据权利要求1所述的制作含天然虾青素的面点类食品工艺方法,其特征在于:所述面点类食品由外包埋材料和内包埋材料组成,所述外层包埋材料包括食用淀粉,其中所述外层包埋材料的比例C大于等于20%;所述内层包埋材料包括雨生红球藻藻粉、破壁藻粉、藻油、水溶性微囊粉,其中所述内层包埋材料的比例D小于等于80%。
3.根据权利要求1所述的制作含天然虾青素的面点类食品工艺方法,其特征在于:所述抗氧化气体为氮气。
4.根据权利要求1-3任一项所述的制作含天然虾青素的面点类食品工艺方法,其特征在于:在所述步骤1)中添加橄榄油。
5.根据权利要求1-3任一项所述的制作含天然虾青素的面点类食品工艺方法,其特征在于:在所述步骤4)中对天然虾青素包埋微粒进行抽真空处理。
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