CN109380640A - 一种曲奇包馅用果味酱 - Google Patents
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Abstract
一种曲奇包馅用蓝莓果味酱，由重量份为15‑30份的砂糖、40‑60份的75%麦芽糖浆、2‑10份的变性淀粉、0.5‑3份的食用胶体、5‑10份的蓝莓浆，3‑6份的75%山梨糖醇液、2‑5份的甘油、0‑2份的柠檬酸、0.15‑0.25份的蓝莓香精组成。本发明还提供了上述曲奇包馅用蓝莓果味酱的制备方法。通过本发明的方法制备的曲奇包馅用蓝莓果味酱耐高温，失水较少且不爆浆，可防止水份从馅料迁移，成品固形物含量在75‑90%，水分活度在0.5‑0.6，口感湿润不粘牙，能够长时间保存不影响曲奇货架期。
Description
技术领域
本发明涉及化学领域，尤其涉及食品，特别是一种曲奇包馅用果味酱。
背景技术
果酱是烘焙食品中常用的原料之一，如制作各种蛋糕，面包，派类食品等都会用到果酱。传统方法制作的果酱主要含有水，蔗糖，糖浆、淀粉、胶体及水果浓缩汁、果粒等，其含固形物含量一般都低于50%,固形物过低用在包馅产品上容易引起爆浆，泄脚等现象；果酱中50%的水份含量远高于烘焙产品（一般不超过30%）的含水量，加上果酱配方中淀粉、蔗糖等原料的持水能力有限，因此必然会有部分水份从馅料迁移到焙烤产品中，而水份的流失将导致果酱的色泽变暗、口感变硬，严重时会变成团块，不但影响了馅料的外观和口感，同时也影响了包馅产品的保质期。
发明内容
本发明的目的在于提供一种曲奇包馅用果味酱，所述的这种曲奇包馅用果味酱要解决现有技术中的果酱中固形物含量过容易引起爆浆、泄脚的技术问题。
本发明提供了一种曲奇包馅用蓝莓果味酱，由以下重量份的原料组成：
砂糖 15-30份；
质量百分比浓度为75%的麦芽糖浆 40-60份；
变性淀粉 2-10份；
食用胶体 0.5-3份；
蓝莓原浆 5-10份；
质量百分比浓度为75%的山梨糖醇液 3-6份；
甘油 2-5份；
柠檬酸 0-2份；
蓝莓香精 0.15-0.25份。
进一步的，所述的变性淀粉为羟丙基二淀粉磷酸酯。
进一步的，所述的蓝莓原浆的Brix值为27-29，PH值为2.7-3.7。
进一步的，所述的蓝莓香精为液体香精，溶剂为丙二醇。
本发明还提供了制备上述曲奇包馅用蓝莓味果酱的方法，包括如下步骤；
1)按照重量份数称取各原料；
2)将食用胶体与白砂糖混合均匀备用，然后将液体麦芽糖浆、山梨糖醇液、甘油混合均匀加入夹层锅，在搅拌的条件下，分批依次加入预拌好的砂糖与食用胶体的混合粉、羟丙基二淀粉磷酸酯、柠檬酸、蓝莓原浆，全部溶解混合均匀后开始升温熬煮到固形物为75%-90%即可，最后加入蓝莓香精，搅拌均匀，即制得曲奇包馅用蓝莓果味酱。
山梨糖醇液是一种低能量的健康甜味剂，以食用葡萄糖为原料，在镍催化剂存在下，经加氢反应而得。山梨糖醇甜度约为蔗糖的50-70%，甜味清凉无杂味。山梨糖醇具有良好的保湿性能，可使食品保持一定的水分，防止干燥，还可防止糖，盐等析出结晶，能保持甜，酸，苦味强度的平衡，增强食品的风味，由于它是不挥发的多元醇，所以还有保持食品香气的功能。本发明的蓝莓果味酱使用山梨糖醇液，就是利用了它持水能力强，保水性能好，降低产品水活的特点，可以防止馅料中的水分向焙烤产品的迁移。
甘油又名丙三醇，无色粘稠液体 无气味， 有暖甜味 能吸潮。甘油是食品加工业中通常使用的甜味剂和保湿剂。本发明的蓝莓果味酱使用甘油，就是利用了它持水能力强，保水性能好，降低产品水活的特点，可以防止馅料中的水分向焙烤产品的迁移。
羟丙基二淀粉磷酸酯简称HPDSP，是淀粉经环氧丙烷醚化再经磷酸盐交联的一种变性淀粉,因其糊化后具有良好的增稠稳定性,可作为食品添加剂广泛用于不同食品中。虽然羟丙基二淀粉磷酸酯的黏度与交联程度有关,交联度越高,则其黏度越低,但交联度提高,则抗加工性能提高,经加工后其淀粉颗粒充分膨胀,黏度迅速升高。本发明的蓝莓果味酱使用羟丙基二淀粉磷酸酯，就是利用了它抗加工性。
在制作本发明的蓝莓果味酱时，在配料中添加了保水能力好的甘油与山梨糖醇液，因此本发明的蓝莓果味酱可以防止水分从馅料向烘焙产品的迁移，解决因水分迁移导致果酱的色泽变暗、口感变硬，严重时会变成团块，不但影响了馅料的外观和口感，从而延长包馅产品的保质期。
本发明和已有技术相比，其技术效果是积极和明显的。本发明的曲奇包馅用果味酱，在其配方中增加了保水能力强的山梨糖醇、甘油，用羟丙基二淀粉磷酸酯代替了淀粉，使得本发明蓝莓果味酱耐高温，失水较少且不爆浆，可防止水份从馅料迁移，成品固形物含量在75-90%，水分活度在0.5-0.6，口感湿润不粘牙，能够延长曲奇货架期。
具体实施方式
实施例1
1）胶体预先混合：称取20g食用胶体与150g白砂糖混合均匀备用。
2）原料混合：将450g质量百分比浓度为75%的液体麦芽糖浆、30g质量百分比浓度75%的为山梨糖醇液、20g甘油混合均匀加入夹层锅，在搅拌的条件下，分批依次加入预拌好的砂糖与食用胶体的混合粉，30g羟丙基二淀粉磷酸酯，50g蓝莓浆全部溶解混合均匀。
3）糊化升温：混合均匀后开始升温熬煮到固形物为85%即可。
4）调和： 加入10g柠檬酸、1.5g蓝莓香精搅拌均匀，即制得蓝莓果味酱。
通过该法制得的果酱固形物为85%，水份活度为0.58。该果酱包裹在曲奇饼胚中经过上火180℃、下火170℃烘烤15min后不爆浆，曲奇色泽金黄。
实施例2
1）胶体预先混合：称取25g食用胶体与200g白砂糖混合均匀备用。
2）原料混合：将400g质量百分比浓度为75%的液体麦芽糖浆、25g质量百分比浓度75%的为山梨糖醇液、25g甘油混合均匀加入夹层锅，在搅拌的条件下，分批依次加入预拌好的砂糖与食用胶体的混合粉，25g羟丙基二淀粉磷酸酯，50g蓝莓浆全部溶解混合均匀。
3）糊化升温：混合均匀后开始升温熬煮到固形物为85%即可。
4）调和： 加入10g柠檬酸、2g蓝莓香精搅拌均匀，即制得蓝莓果味酱。
通过该法制得的果酱固形物为85%，水份活度为0.55。该果酱包裹在曲奇饼胚中经过上火180℃、下火170℃烘烤15min后不爆浆，曲奇色泽金黄。
实施例3
1）胶体预先混合：称取30g食用胶体与180g白砂糖混合均匀备用。
2）原料混合：将420g质量百分比浓度为75%的液体麦芽糖浆、35g质量百分比浓度75%的为山梨糖醇液、20g甘油混合均匀加入夹层锅，在搅拌的条件下，分批依次加入预拌好的砂糖与食用胶体的混合粉，30g羟丙基二淀粉磷酸酯，50g蓝莓浆全部溶解混合均匀。
3）糊化升温：混合均匀后开始升温熬煮到固形物为85%即可。
4）调和： 加入10g柠檬酸、2.5g蓝莓香精搅拌均匀，即制得蓝莓果味酱。通过该法制得的果酱固形物为85%，水份活度为0.54。该果酱包裹在曲奇饼胚中经过上火180℃、下火170℃烘烤15min后不爆浆，曲奇色泽金黄。
Claims (5)
1.一种曲奇包馅用蓝莓果味酱，其特征在于，由以下重量份的原料组成：
砂糖 15-30份；
质量百分比浓度为75%的麦芽糖浆 40-60份；
变性淀粉 2-10份；
食用胶体 0.5-3份；
蓝莓原浆 5-10份；
质量百分比浓度为75%的山梨糖醇液 3-6份；
甘油 2-5份；
柠檬酸 0-2份；
蓝莓香精 0.15-0.25份。
2.根据权利要求1所述的一种曲奇包馅用蓝莓果味酱，其特征在于，所述的变性淀粉为羟丙基二淀粉磷酸酯。
3.根据权利要求1所述的一种曲奇包馅用蓝莓果味酱，其特征在于，所述的蓝莓原浆的值Brix为27-29，PH值为2.7-3.7。
4.根据权利要求1所述的一种曲奇包馅用蓝莓果味酱，其特征在于，所述的蓝莓香精为液体香精，溶剂为丙二醇。
5.一种制备权利要求1所述的曲奇包馅用蓝莓味果酱的方法，其特征在于，包括如下步骤；
1)按照重量份数称取各原料；
2)将食用胶体与白砂糖混合均匀备用，然后将液体麦芽糖浆、山梨糖醇液、甘油混合均匀加入夹层锅，在搅拌的条件下，分批依次加入预拌好的砂糖与食用胶体的混合粉、羟丙基二淀粉磷酸酯、柠檬酸、蓝莓原浆，全部溶解混合均匀后开始升温熬煮到固形物为75%-90%即可，最后加入蓝莓香精，搅拌均匀，即制得曲奇包馅用蓝莓果味酱。
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