CN110037235A - 一种利乐包装含藜麦颗粒山楂果冻及其制备方法 - Google Patents
一种利乐包装含藜麦颗粒山楂果冻及其制备方法 Download PDFInfo
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- CN110037235A CN110037235A CN201910372426.2A CN201910372426A CN110037235A CN 110037235 A CN110037235 A CN 110037235A CN 201910372426 A CN201910372426 A CN 201910372426A CN 110037235 A CN110037235 A CN 110037235A
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- quinoa
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种利乐包装含藜麦颗粒山楂果冻及其制备方法，涉及利乐包装谷物果冻加工。含藜麦颗粒山楂果冻的组成为藜麦、山楂浓缩汁、白砂糖、柠檬酸、诱惑红、魔芋胶、卡拉胶、氯化钾、食品用香精和水。将藜麦预煮备用；将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在剪切条件下加入到热水中溶解，溶解完全后得到胶液B，保温备用；山楂浓缩果汁、柠檬酸、诱惑红用热水溶解，得酸液C，备用；将藜麦、胶液B与酸液C混合后加入香精，在带有搅拌的暂存罐定容得到调配液D，保温；将调配液D脱气，高温瞬时杀菌后利乐纸包灌装，将灌装后利乐纸包贴管、包装后冷藏静置成型后常温堆垛放置。
Description
技术领域
本发明涉及利乐包装谷物果冻加工，尤其是涉及一种利乐包装含藜麦颗粒山楂果冻及其制备方法。
背景技术
藜麦是全谷全营养完全蛋白碱性食物，胚芽占种子的30％，且具有营养活性，这是很多谷物不具备。藜麦中蛋白质的含量平均为16％(最高可达22％)，富含人体8种必需氨基酸和婴幼儿1种必需氨基酸，尤其富含植物中缺乏的赖氨酸(赖氨酸是人体组织生长及修复所必需的)；钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高，富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益营养成分，膳食纤维素含量高达7.1％，胆固醇为0，不含麸质，低脂，低热量(305kcal/100g)，低血糖(GI升糖值35，血糖标准为55)，几乎是常见食物里最优秀的。
藜麦属于易熟易消化食品，口感独特，有淡淡的坚果清香或人参香，具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，适于所有群体食用，尤其适于高血糖、高血压、高血脂、心脏病等慢性病，以及婴幼儿、孕产妇、儿童、学生、老年人等特殊体质和生活不规律的人群。联合国粮农组织认为藜麦是一种单体植物可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的全营养食品。联合国将2013年宣布为国际藜麦年，以促进人类营养健康和食品安全，实现发展目标。NASA(美国国家航空航天局)对藜麦做了细致全面的研究，发现其具有极高而且全面的营养价值，在植物和动物王国里几乎无与匹敌，蛋白质、矿物质、氨基酸、纤维素、维生素等微量元素含量都高于普通的食物，与人类生命活动的基本物质需求，对长期在太空中飞行的宇航员来说不仅仅是健康食品，更是安全的食物。NASA将藜麦列为人类未来移民外太空空间的理想"太空粮食"。藜麦被国际营养学家们称为丢失的远古"营养黄金"、"超级谷物"、"未来食品"，还被素食爱好者奉为"素食之王"备受爱戴。
山楂中含有的营养物质是非常多的，山楂中含有多种维生素、山楂酸、柠檬酸、苹果酸、糖类、钙、铁、磷、等多种营养物质，山楂中含有的解脂酶还能促进脂肪类的食物消化，山楂还能促进胃液分泌和增加胃内酶素等功能。山楂具有消积化滞、收敛止痢、活血化淤等功效。山楂中含有的山萜类及黄酮类具有显著的扩张血管及降血压的作用，经常吃山楂还具有增强心肌、抗心律不齐、调节血压及胆固醇的功能。
发明内容
本发明的目的在于提供山楂风味浓郁独特，含有藜麦嚼感和果冻Q感，既含有藜麦的全营养，又含有藜麦和山楂及魔芋和海藻胶—卡拉胶的营养保健作用；同时通过高温瞬时杀菌和利乐包装无菌灌装工艺，减少营养物质的损失、保证产品避光和不透氧从而保证产品风味和口感的一种利乐包装含藜麦颗粒山楂果冻及其制备方法。
所述利乐包装含藜麦颗粒山楂果冻按质量百分比的组成为：藜麦1％～3％、山楂浓缩汁1.5％～2％、白砂糖12％～14％、柠檬酸0.1％～0.15％、诱惑红0.0008％～0.001％、魔芋胶0.4％～0.45％、卡拉胶0.24％～0.27％、氯化钾0.15％～0.18％、食品用香精0.03％～0.06％，余量为水。
所述藜麦可采用白藜麦、红藜麦或黑藜麦等中的至少一种。
所述利乐包装含藜麦颗粒山楂果冻的制备方法包括以下步骤：
1)将藜麦预煮备用；
在步骤1)中，所述预煮的温度可为90～95℃，预煮的时间可为20～30min。
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在剪切条件下加入到热水中溶解，溶解完全后得到胶液B，保温备用；
在步骤2)中，所述剪切的转速可为5000～7000rpm；所述热水的温度可为85～90℃，预混料A与热水的质量比可为1︰(5～7)，所述溶解的时间可为5～8min，所述保温的温度可为65～70℃。
3)将山楂浓缩果汁、柠檬酸、诱惑红用热水溶解，得酸液C，备用；
在步骤3)中，所述热水的温度可为75～80℃，溶解的时间可为3～5min。
4)将藜麦、胶液B与酸液C混合后加入香精，在带有搅拌的暂存罐定容得到调配液D，保温；
在步骤4)中，所述搅拌的转速可为60～100rpm，所述保温的温度可为65～70℃。
5)将调配液D脱气，高温瞬时杀菌后利乐纸包灌装，将灌装后利乐纸包贴管、包装后冷藏静置成型后常温堆垛放置。
在步骤5)中，所述脱气的压力可为-30～-80kPa；所述高温瞬时(UHT)杀菌的温度可为85～95℃，所述杀菌的时间可为25～30s，利乐纸包灌装的温度可为46～48℃；所述包装后冷藏的温度可为4～8℃，成型的时间可为2～3h。
本发明主要在山楂果冻基础上添加藜麦颗粒增加果冻的营养价值，采用高温瞬时杀菌方式和利乐纸包装工艺，能很好的保留营养物质和产品风味。
本发明具有以下突出技术效果：
1、本发明以当今流行的全谷全营养完全蛋白的藜麦为主要原料，复合添加了山楂浓缩汁、魔芋胶和卡拉胶，风味浓郁独特，口感Q滑又含有颗粒的咀嚼口感，既满足现代消费者对健康营养又满足美味口感的需求。
2、本发明工艺简单，采用高温瞬时杀菌技术和利乐纸包装无菌灌装工艺，制成可直接吸食的含藜麦颗粒山楂果冻，既减少营养物质的损失，保证产品避光和不透氧，同时吸食方便，是作为能量补充的营养佳品。
具体实施方式
以下实施例将对本发明作进一步的说明。
实施例1
原料：藜麦1％、山楂浓缩汁1.5％、白砂糖12％、柠檬酸0.15％、诱惑红0.0008％、魔芋胶0.4％、卡拉胶0.27％、氯化钾0.18％、食品用香精0.06％，余量为水。
制备方法如下：
1)将藜麦在温度为90℃进行预煮，预煮时间为30min，备用。
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在转速为5000rpm的剪切条件下缓慢加入到温度为90℃热水中(预混料A与热水的质量比为1︰5)溶解5min，溶解完全后得到胶液B，在65℃条件下保温备用；
3)将山楂浓缩果汁、柠檬酸、诱惑红用温度为75℃热水溶解3min得酸液C备用；
4)将藜麦、胶液B与酸液C混合后加入香精，在搅拌转速为100rpm的暂存罐定容得到调配液D，保持温度65℃；
5)将调配液D脱气，脱气压力为-30kPa，UHT杀菌温度为85℃，杀菌时间为30s后在温度为46℃条件下利乐纸包灌装；
6)将灌装后利乐纸包贴管、包装后于温度为8℃冷藏静置成型3h后常温堆垛放置。
实施例2
原料：藜麦3％、山楂浓缩汁2％、白砂糖14％、柠檬酸0.1％、诱惑红0.001％、魔芋胶0.45％、卡拉胶0.24％、氯化钾0.15％、食品用香精0.03％，余量为水。
制备方法如下：
1)将藜麦在温度为93℃进行预煮，预煮时间为27min，备用。
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在转速为6000rpm的剪切条件下缓慢加入到温度为87℃热水中(预混料A与热水的质量比为1︰6)溶解6min，溶解完全后得到胶液B，在68℃条件下保温备用；
3)将山楂浓缩果汁、柠檬酸、诱惑红用温度为77℃热水溶解4min得酸液C备用；
4)将藜麦、胶液B与酸液C混合后加入香精，在搅拌转速为70rpm的暂存罐定容得到调配液D，保持温度67℃；
5)将调配液D脱气，脱气压力为-40kPa，UHT杀菌温度为87℃，杀菌时间为27s后在温度为47条件下利乐纸包灌装；
6)将灌装后利乐纸包贴管、包装后于温度为5℃冷藏静置成型2h后常温堆垛放置。
实施例3
原料：藜麦2.5％、山楂浓缩汁1.7％、白砂糖13％、柠檬酸0.12％、诱惑红0.0009％、魔芋胶0.42％、卡拉胶0.25％、氯化钾0.16％、食品用香精0.04％，余量为水。
制备方法如下：
1)将藜麦在温度为94℃进行预煮，预煮时间为28min，备用。
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在转速为7000rpm的剪切条件下缓慢加入到温度为88℃热水中(预混料A与热水的质量比为1︰7)溶解7min，溶解完全后得到胶液B，在66℃条件下保温备用；
3)将山楂浓缩果汁、柠檬酸、诱惑红用温度为78℃热水溶解5min得酸液C备用；
4)将藜麦、胶液B与酸液C混合后加入香精，在搅拌转速为80rpm的暂存罐定容得到调配液D，保持温度68℃；
5)将调配液D脱气，脱气压力为-50kPa，UHT杀菌温度为88℃，杀菌时间为28s后在温度为48℃条件下利乐纸包灌装；
6)将灌装后利乐纸包贴管、包装后于温度为6℃冷藏静置成型2.7h后常温堆垛放置。
实施例4
原料：藜麦2％、山楂浓缩汁1.8％、白砂糖12％、柠檬酸0.14％、诱惑红0.001％、魔芋胶0.43％、卡拉胶0.26％、氯化钾0.17％、食品用香精0.05％，余量为水。
制备方法如下：
1)将藜麦在温度为95℃进行预煮，预煮时间为25min，备用。
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在转速为5500rpm的剪切条件下缓慢加入到温度为85℃热水中(预混料A与热水的质量比为1︰6)溶解8min，溶解完全后得到胶液B，在70℃条件下保温备用；
3)将山楂浓缩果汁、柠檬酸、诱惑红用温度为80℃热水溶解3min得酸液C备用；
4)将藜麦、胶液B与酸液C混合后加入香精，在搅拌转速为60rpm的暂存罐定容得到调配液D，保持温度70℃；
5)将调配液D脱气，脱气压力为-80kPa，UHT杀菌温度为95℃，杀菌时间为25s后在温度为46℃条件下利乐纸包灌装；
6)将灌装后贴管、包装后于温度为4℃冷藏静置成型2h后常温堆垛放置。
Claims (10)
1.一种利乐包装含藜麦颗粒山楂果冻，其特征在于其按质量百分比的组成为：藜麦1％～3％、山楂浓缩汁1.5％～2％、白砂糖12％～14％、柠檬酸0.1％～0.15％、诱惑红0.0008％～0.001％、魔芋胶0.4％～0.45％、卡拉胶0.24％～0.27％、氯化钾0.15％～0.18％、食品用香精0.03％～0.06％，余量为水。
2.如权利要求1所述一种利乐包装含藜麦颗粒山楂果冻，其特征在于所述藜麦采用白藜麦、红藜麦或黑藜麦中的至少一种。
3.如权利要求1所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于包括以下步骤：
1)将藜麦预煮备用；
2)将白砂糖和魔芋胶、卡拉胶、氯化钾预混后得预混料A，在剪切条件下加入到热水中溶解，溶解完全后得到胶液B，保温备用；
3)将山楂浓缩果汁、柠檬酸、诱惑红用热水溶解，得酸液C，备用；
4)将藜麦、胶液B与酸液C混合后加入香精，在带有搅拌的暂存罐定容得到调配液D，保温；
5)将调配液D脱气，高温瞬时杀菌后利乐纸包灌装，将灌装后利乐纸包贴管、包装后冷藏静置成型后常温堆垛放置。
4.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤1)中，所述预煮的温度为90～95℃，预煮的时间为20～30min。
5.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤2)中，所述剪切的转速为5000～7000rpm；所述热水的温度为85～90℃。
6.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤2)中，所述预混料A与热水的质量比为1︰(5～7)。
7.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤2)中，所述溶解的时间为5～8min，所述保温的温度为65～70℃。
8.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤3)中，所述热水的温度为75～80℃，溶解的时间为3～5min。
9.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤4)中，所述搅拌的转速为60～100rpm，所述保温的温度为65～70℃。
10.如权利要求3所述利乐包装含藜麦颗粒山楂果冻的制备方法，其特征在于在步骤5)中，所述脱气的压力为-30～-80kPa；所述高温瞬时杀菌的温度为85～95℃，所述杀菌的时间为25～30s，利乐纸包灌装的温度为46～48℃；所述包装后冷藏的温度为4～8℃，成型的时间为2～3h。
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| CN104431674A (zh) * | 2014-11-25 | 2015-03-25 | 荣成宏业海洋科技有限公司 | 一种海参果冻及其加工方法 |
| CN109662286A (zh) * | 2017-10-16 | 2019-04-23 | 东北农业大学 | 一种山楂红枣果冻的制作方法 |
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| CN102919633A (zh) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | 山楂果冻粉 |
| CN104431674A (zh) * | 2014-11-25 | 2015-03-25 | 荣成宏业海洋科技有限公司 | 一种海参果冻及其加工方法 |
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