CN110250313A - 一种青梅紫苏爆炸糖果及其制备方法 - Google Patents
一种青梅紫苏爆炸糖果及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种青梅紫苏爆炸糖果及其制备方法,按重量份包括以下组分:青梅果萃取液20‑40份、紫苏提取物15‑25份、白砂糖50‑60份、二氧化碳2‑5份,其中,使用酶解、超临界萃取、微波辅助萃取法从梅果中提取多酚,强化溶剂萃取效率,减小梅果提取物有效成分损失;同时采用微胶囊技术使糖果成型,保持糖果的营养和风味。本发明利用青梅果中含有丰富的有机酸、矿物质、维生素、生物活性物质等营养物质,与紫苏富含的植物蛋白等营养物质相互补充的性质,将其制成一种营养丰富,口感独特,有趣味性的青梅紫苏爆炸糖果,能增加青梅果与紫苏的可利用途径,丰富青梅与紫苏产品的种类。
Description
技术领域
本发明属于食品及其加工技术领域,具体涉及一种青梅紫苏爆炸糖果及其制备方法。
背景技术
青梅在我国的种植由来已久,又称“酸梅”、“干枝梅”等,为蔷薇科植物梅的果实,具有高酸低糖的特性,糖酸比为0.2,酸度过高,因此不宜鲜食。同时青梅果为食药同源之果,含有丰富的有机酸、矿物质、维生素、生物活性物质等,有机酸包括柠檬酸、苹果酸、单宁酸、酒石酸等16种以上;矿物质中的钙与磷含量比符合人体需求(含钙0.297mg/g、含磷0.291mg/g),且绝对数量较高;维生素B2高达0.056mg/g,是其他水果的数百倍,其它的类黄酮、多酚类等活性物质能清除人体内氧自由基,具有较强的抗氧化作用。研究表明,青梅果含有丰富的超氧化歧化酶,比活力为25.34U/mg,其总活力高达5415.74U/mg蛋白,具有明显的抗氧化溶血和抗肝菌浆脂质过氧化作用,其抗氧化性比维生素C和维生素E更好。而青梅果的汁液--青梅汁对细菌、霉菌及酵母菌均有抑制作用,且经高温处理后,其抑菌作用仍然较强。
紫苏是一种药食两用的唇形科紫苏属草本植物,富含植物蛋白,紫苏的梗、叶和籽中富含色素、萜类物质、酚类物质、脂肪酸以及黄酮类物质等多种活性成分,色素中花青素含量较多,这些活性成分在食品中可以起到抗菌、防腐、着色、调味等功能。紫苏蛋白包括8种必需氨基酸和10种非必需氨基酸,据文献报道,紫苏中8种氨基酸含量分别为(单位:mg/g):苏氨酸(Thr)10.9、缬氨酸(Val)12.7、蛋氨酸(Met)1.7、异亮氨酸(Ile)9.8、亮氨酸(Leu)20.5、苯丙氨酸(Phe)13.7、色氨酸(Trp)2.44、赖氨酸(Lys)11.4。
如今市场上的青梅制品大多为腌制果干或蜜饯,果汁或果酒等食品种类,品种较为单一,不具新意。紫苏作为药食同源的植物,在南方以药用为主,在北方其籽常用于生产保健食用油,在食品中作为原料的应用较少。
中国人喜欢用甜的食品来分享喜悦,比如过春节家家户户基本都会买糖作为年货之一,糖果也是人们最常食用的食品。青梅紫苏爆炸糖果主要原料是青梅果、紫苏及白砂糖。青梅与紫苏的营养成分互补,紫苏味道较为特殊,气味明显,一些人不习惯这种味道,与青梅一起做成糖果,更易于被大众接受,而且青梅味酸,能够调和白砂糖的甜味,使得最终产品滋味互补,风味更佳;最后产品为爆炸糖果的形式,更增添了产品的趣味性,同将青梅做成跳跳糖,二氧化碳释放时糖果在口中跳跃能够一定程度上减少其酸味。总之,青梅紫苏爆炸糖果风味独特,营养丰富,趣味性强,适于小孩及各类人群食用。
发明内容
本发明的目的在于提供一种营养丰富,口感独特,有趣味性的青梅紫苏爆炸糖果及其制备方法,以填补市场上青梅紫苏糖果的空白。
本发明的青梅紫苏爆炸糖果具体通过以下技术方案实现:
一种青梅紫苏爆炸糖果,按重量份包括以下组分:青梅果萃取液20-40份、紫苏提取物15-25份、白砂糖50-60份、二氧化碳2-5份。
优选的,所述的青梅紫苏爆炸糖果,按重量份包括以下组分:青梅果萃取液30份、紫苏提取物20份、白砂糖50份、二氧化碳5份。
所述的青梅果萃取液通过以下方法制备得到:将青梅果置于萃取罐中,以食用乙醇为夹带剂,设置高压泵压力30-35Mpa,萃取釜压力20-25Mpa,分离釜1压力5-7Mpa,分离釜2压力5-7Mpa,CO2流速为17-25L/h,恒温35-45℃,萃取1.5-2h得青梅果萃取液。
所述的青梅果萃取液也可以由以下方法制备得到:将青梅果打浆制成青梅果浆,再将青梅果浆在微波功率300-500W、35-45℃,以50-60%食用乙醇提取10-15min,过滤得青梅果萃取液。
进一步的,微波萃取前,先将青梅果浆进行酶解,所述酶解方法为:青梅果打浆后,调节pH至3-4,加入0.2-0.4%果胶酶,35-45℃下酶解1-3h。
进一步的,所述青梅果浆的制备包括清洗、护色打浆的步骤,具体为:
选取新鲜、成熟的青梅果洗净、去核,将其放入0.01-0.02%的亚硫酸钠溶液中,85-95℃以上漂烫5-10min,冷却至室温后打浆制成青梅果浆;
或选取新鲜、成熟的青梅果洗净、去核,将其放入由0.1-0.3%异抗坏血酸、0.02-0.06%N-甲酰-L-半胱氨酸、0.5-1.0%柠檬酸的混合液浸泡10-15min,然后打浆制成青梅果浆。
所述的紫苏提取物由紫苏粉在0.4-0.67Mpa条件下加水熬制0.5-1h而成,其中,紫苏粉由紫苏叶经过干燥、粉碎,过40目筛制得。
所述白砂糖经过熬浆,充入二氧化碳得到均匀单一的高度充气糖浆,冷却后糖果组织呈脆性。
在本发明的另一方面,提供了上述青梅紫苏爆炸糖果的制备方法,具体包括以下步骤:
(1)将青梅果萃取液、紫苏提取物混合,搅拌均匀得到混合液;
(2)将混合液真空冷冻浓缩得到浓缩液;
(3)将浓缩液于25-45℃、240-250MPa均质两次;
(4)以浓缩液为芯材,以填充了二氧化碳的白砂糖浆为壁材,经过冷却成型得到青梅紫苏爆炸糖果。
本发明的有益效果为:
本发明提供以青梅果及紫苏为主要原料加工制作的青梅紫苏爆炸糖果,由于青梅果富含有机酸、矿物质、维生素,紫苏富含花青素、多酚、植物蛋白以及黄铜类物质,两者营养物质互补,同时市场上紫苏糖果一片空白,将青梅果及紫苏制成一种营养丰富,风味独特的青梅紫苏爆炸糖果,增加了青梅果及紫苏的可利用途径,拓宽了青梅果及紫苏的市场。
除此而外,由于传统的溶剂萃取法操作复杂,而且一般提取时间较长,通常需要加热或回流等辅助操作,在提取过程中会使梅果中的多酚产生水解、氧化等不利反应,使青梅果提取物效用大大降低。本发明使用酶解、超临界萃取、微波辅助萃取法提取多酚,可以强化溶剂萃取效率,加速溶剂对青梅果中多酚的萃取过程,明显缩短提取时间,同时提高了多酚提取率,减小了青梅果提取物营养成分损失。
采用真空冷冻浓缩技术所制备的浓缩液是在减压条件下进行冷冻浓缩,能降低料液的沸点,缩短浓缩时间;同时采用真空水提得到紫苏提取物,具有阻止不良化学变化和生物化学变化等优点,能更好地保存紫苏营养物质,解决因为氧化而发生的营养损失问题,使产品营养更加丰富。
本发明浓缩汁采用微胶囊技术用糖浆包被,浓缩汁迅速由糖浆包裹固化,能够更好保留营养成分,减少青梅紫苏爆炸糖果中营养成分的损失,保留香气成分,使产品风味更佳。
青梅紫苏爆炸糖果的主要原料是青梅果、紫苏及白砂糖,营养成分包括有机酸、矿物质、维生素、生物活性物质及多种氨基酸,营养成分丰富。糖果中青梅的强烈酸味与白砂糖的甜味互相调和,使糖果酸甜适宜、口感柔和,青梅果与紫苏的特有成分则赋予了糖果独特的风味。而且青梅紫苏爆炸糖果以爆炸糖果的形式,增加了产品的趣味性,适于小孩和各种消费群体食用。
具体实施方式
下面将结合本发明具体的实施例,对本发明技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种青梅紫苏爆炸糖果,该爆炸糖果适于小孩和各种消费群体食用,按重量份由如下配方的原料组成:青梅果萃取液30份、紫苏提取物20份、白砂糖50份、二氧化碳5份。
该青梅紫苏爆炸糖果的制作方法包括以下步骤:
梅果预处理:选取新鲜、成熟的青梅果1.6kg,洗净、去核,将其立即放入0.01%的亚硫酸钠溶液中,90℃下漂烫7min,冷却至室温后打浆;
梅果萃取液提取:将青梅果浆置于萃取罐中,以乙醇为夹带剂,设置高压泵压力35Mpa,萃取釜压力22Mpa,分离釜1压力5Mpa,分离釜2压力5Mpa,CO2流速为18L/h,恒温40℃,萃取2h得青梅萃取液;
紫苏叶预处理:选取新鲜,无破损的紫苏叶,洗净后自然晒干,然后研磨成粉,用40目筛筛选备用;
紫苏提取物提取:称取紫苏叶粉200g,在0.5Mpa条件下加600ml水熬制2h,冷却后过滤,得到紫苏提取物;
称取梅果提取物30g、紫苏叶提取物20g,混合后搅拌均匀得到混合液;
真空冷冻浓缩:将混合液-18℃条件下冷冻24h,然后在0.07Mpa条件下解冻,得27Brix的浓缩液;
以浓缩液为芯材,以填充了二氧化碳的白砂糖浆为壁材,经过冷却成型得到青梅紫苏爆炸糖果,每颗青梅紫苏爆炸糖果约为20g。
分装:每160g青梅紫苏爆炸糖果分装为一管。
青梅紫苏爆炸糖果试验:
重复5次实验,每次取1颗青梅紫苏爆炸糖果,分别测定其感官指标和理化指标。
(1)感官评定
对本发明青梅紫苏爆炸糖果的气味、色泽、形态及滋味四个方面进行感官评价与评分(见表1),满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成,由表1可以看出,通过本发明方法制备得到的青梅紫苏爆炸糖果口感柔和、具有独特的青梅紫苏综合香味。
表1感官评价与评分
指标/(分) | 得分 | 感官状态描述 |
色泽/(30) | 27 | 浅紫色,色泽鲜艳、均匀,有光泽 |
香气/(30) | 28 | 有清淡适宜的综合香味,紫苏味突出,梅香味较淡 |
形态/(10) | 9 | 成型均匀、完整 |
滋味/(30) | 28 | 酸甜可口,滋味柔和,糖果跳动感适宜 |
总分/(100) | 92 |
以国家标准规定方法对本发明青梅紫苏爆炸糖果的卫生质量指标及营养成分指标进行了分析,具体见表2及表3。由表2可看出,通过本发明方法制备的青梅紫苏爆炸糖果营养成分种类丰富,含量较高。由由表3可看出,通过本发明方法制备的青梅紫苏爆炸糖果质量安全,品质可靠。
表2主要营养成分指标分析
表3卫生质量指标分析
项目 | 数值 |
菌落总数/(CFU/g) | 100 |
大肠杆菌/(CFU/g) | 2 |
Pb/(mg/kg) | 0.03 |
As/(mg/kg) | 0.02 |
实施例2
一种青梅紫苏爆炸糖果,该爆炸糖果适于小孩和各种消费群体食用,按重量份由如下配方的原料组成:青梅果萃取液20份、紫苏提取物15份、白砂糖55份、二氧化碳4份。
其制备方法与实施例1中方法相同,区别仅在于:青梅果的预处理护色方法采用0.3%异抗坏血酸(D-AA)、0.03%N-甲酰-L-半胱氨酸(AC)、0.6%柠檬酸(CA)的混合液浸泡10min。其特点在于护色效果更好,不必加热,可减少青梅果活性物质的损失。
实施例3
一种青梅紫苏爆炸糖果,该爆炸糖果适于小孩和各种消费群体食用,按重量份由如下配方的原料组成:青梅果萃取液40份、紫苏提取物25份、白砂糖60份、二氧化碳2份。
其制备方法与实施例1中方法相同,区别仅在于:采用微波萃取青梅多酚:将青梅果打浆后,在微波功率400W、40℃,以55%乙醇提取15min,过滤得梅果萃取液。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (10)
1.一种青梅紫苏爆炸糖果,其特征在于,按重量份包括以下组分:青梅果萃取液20-40份、紫苏提取物15-25份、白砂糖50-60份、二氧化碳2-5份。
2.根据权利要求1所述的一种青梅紫苏爆炸糖果,其特征在于,按重量份包括以下组分:青梅果萃取液30份、紫苏提取物20份、白砂糖50份、二氧化碳5份。
3.根据权利要求1或2所述的一种青梅紫苏爆炸糖果,其特征在于,所述的青梅果萃取液通过以下方法制备得到:将青梅果置于萃取罐中,以食用乙醇为夹带剂,设置高压泵压力30-35Mpa,萃取釜压力20-25Mpa,分离釜1压力5-7Mpa,分离釜2压力5-7Mpa,CO2流速为17-25L/h,恒温35-45℃,萃取1.5-2h得青梅果萃取液。
4.根据权利要求1或2所述的一种青梅紫苏爆炸糖果,其特征在于,所述的青梅果萃取液通过以下方法制备得到:将青梅果打浆制成青梅果浆,再将青梅果浆在微波功率300-500W、35-45℃条件下,以50-60%食用乙醇提取10-15min,过滤得青梅果萃取液。
5.根据权利要求4所述的一种青梅紫苏爆炸糖果,其特征在于,微波萃取前,先将青梅果浆进行酶解,所述酶解方法为:青梅果打浆后,调节pH至3-4,加入0.2-0.4%果胶酶,35-45℃下酶解1-3h。
6.根据权利要求4所述的一种青梅紫苏爆炸糖果,其特征在于,所述青梅果浆的制备具体为:选取新鲜、成熟的青梅果洗净、去核,将其放入0.01-0.02%的亚硫酸钠溶液中,85-95℃以上漂烫5-10min,冷却至室温后打浆制成青梅果浆。
7.根据权利要求4所述的一种青梅紫苏爆炸糖果,其特征在于,所述青梅果浆的制备具体为:选取新鲜、成熟的青梅果洗净、去核,将其放入由0.1-0.3%异抗坏血酸、0.02-0.06%N-甲酰-L-半胱氨酸、0.5-1.0%柠檬酸的混合液浸泡10-15min,然后打浆制成青梅果浆。
8.根据权利要求1或2所述的一种青梅紫苏爆炸糖果,其特征在于,所述的紫苏提取物由紫苏粉在0.4-0.67Mpa条件下加水熬制0.5-1h而成,其中,紫苏粉由紫苏叶经过干燥、粉碎,过40目筛制得。
9.根据权利要求1或2所述的一种青梅紫苏爆炸糖果,其特征在于,所述白砂糖经过熬浆,充入二氧化碳得到均匀单一的高度充气糖浆,冷却后糖果组织呈脆性。
10.权利要求1或2所述的一种青梅紫苏爆炸糖果的制备方法,其特征在于,包括以下步骤:
(1)将青梅果萃取液、紫苏提取物混合,搅拌均匀得到混合液;
(2)将混合液真空冷冻浓缩得到浓缩液;
(3)将浓缩液于25-45℃、240-250MPa均质两次;
(4)以浓缩液为芯材,以填充了二氧化碳的白砂糖浆为壁材,经过冷却成型得到青梅紫苏爆炸糖果。
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