CN110800978B - 一种酸味剂的包埋方法 - Google Patents
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Abstract
本发明公开了一种酸味剂的包埋方法,包括以下步骤:(1)酸味剂经粉碎机粉碎后获得颗粒度为95‑105目的酸味剂粉;(2)包埋剂经粉碎机粉碎后获得颗粒度为283‑293目的包埋剂粉;(3)在搅拌条件下,采用喷雾方式对酸味剂粉喷淋包埋助剂,获得包埋助剂改性的酸味剂粉;(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度,搅拌混合均匀。本发明工艺简单易行,能对酸味剂有效包埋并不影响酸味剂的作用发挥,防止酸味剂吸潮、结团结块。
Description
技术领域
本发明涉及酸味剂生产技术领域,特别涉及一种酸味剂的包埋方法。
背景技术
酸味剂是能够赋予食品酸味并控制微生物生长的食品添加剂,是酸度调剂的一种。酸味剂有增进食欲、促进消化吸收的作用。除去调酸味以外,兼有提高酸度、改善食品风味、抑制菌类(防腐)、防褐变、缓冲、螯合等作用。
酸味剂其物理特性,易吸潮,尤其在某些应用过程,如粉碎,其表面积增大,更易吸潮,并结团结块,不利于生产加工。
在含有酸味剂,特别是酸味剂添加比例大的产品,遇到空气中的水分,出现产品溶化、粘包装纸等,影响产品品质和保质期。通过包埋的方式可以解决酸味剂出现的问题,通常的包埋方法采用喷雾干燥的工艺,需求的设备多,工艺复杂。如何进行有效包埋并不影响酸味剂的作用发挥也是需要解决的问题。
发明内容
本发明的目的在于提供一种酸味剂的包埋方法,工艺简单易行,能对酸味剂有效包埋并不影响酸味剂的作用发挥,防止酸味剂吸潮、结团结块。
本发明解决其技术问题所采用的技术方案是:
一种酸味剂的包埋方法,包括以下步骤:
(1)酸味剂经粉碎机粉碎后获得颗粒度为95-105目的酸味剂粉;
(2)包埋剂经粉碎机粉碎后获得颗粒度为283-293目的包埋剂粉;
(3)在搅拌条件下,采用喷雾方式对酸味剂粉喷淋包埋助剂,获得包埋助剂改性的酸味剂粉;
(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度,搅拌混合均匀。
控制酸味剂粉和包埋剂粉的颗粒度,能形成较好包埋效果,保证包埋后的产品具有良好的流动性,其颗粒度适合直接用于压片糖、口香糖的加工。
控制酸味剂粉与包埋剂粉按1:1.4的重量配比,这样包埋剂能对酸味剂有效包埋并不影响酸味剂的作用发挥,防止酸味剂吸湿潮解。包埋剂过少,则无法形成有效包埋,过多则包埋剂浪费,且影响酸味剂的作用发挥。酸味剂粉的平均粒径在约150微米,包埋剂粉的平均粒径在约50微米,经计算分析,酸味剂粉与包埋剂粉按1:1.4的重量配比能形成有效包埋,最后形成的产品平均粒径(颗粒度)约250微米,具有良好的流动性,其颗粒度适合直接用于压片糖、口香糖的加工。
所述酸味剂为无水柠檬酸或苹果酸。
所述包埋剂为阿拉伯胶。
所述包埋助剂按重量百分比计由蔗糖酯15-25%,无水乙醇75-85%组成。本发明在包埋过程中加入包埋助剂,包埋助剂能够显著增强酸味剂与包埋剂的结合力,无水乙醇在后续搅拌混合过程中能迅速挥发被回收。
所述包埋助剂用量为每千克酸味剂粉使用10-12g。
步骤(3)中,喷雾压力为0.2-0.3MPa。
步骤(3)中,搅拌时间为10-15min。
步骤(4)中,控制物料温度70-80℃。控制包埋时的物料温度70-80℃非常关键,通过控制温度,从而控制颗粒的形态和松散状态,保证包埋后的颗粒具有良好的流动性。
本发明的有益效果是:
1、工艺简单易行,能对酸味剂有效包埋并不影响酸味剂的作用发挥。
2、能防止酸味剂吸潮、结团结块,将包埋后的酸味剂用于糖果产品,能显著延长糖果产品的保质期。
3、生产的包埋酸味剂具有良好的流动性,其颗粒度适合直接用于压片糖、口香糖的加工。
附图说明
图1是包埋温度40℃下混合料的形态放大图。
图2是包埋温度45℃下混合料的形态放大图。
图3是包埋温度50℃下混合料的形态放大图。
图4是包埋温度55℃下混合料的形态放大图。
图5是包埋温度60℃下混合料的形态放大图。
图6是包埋温度65℃下混合料的形态放大图。
图7是包埋温度70℃下混合料的形态放大图。
图8是包埋温度75℃下混合料的形态放大图。
图9是包埋温度80℃下混合料的形态放大图。
图10是包埋温度85℃下混合料的形态放大图。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
实施例1:
一种酸味剂的包埋方法,包括以下步骤:
(1)酸味剂(无水柠檬酸)经粉碎机粉碎后获得颗粒度为95-105目的酸味剂粉。
(2)包埋剂(阿拉伯胶)经粉碎机粉碎后获得颗粒度为283-293目的包埋剂粉。
(3)先将酸味剂粉倒入搅拌机中,启动搅拌机,打开喷雾开关,控制喷雾压力0.2MPa,边搅拌边将包埋助剂喷入搅拌机中的酸味剂表面,包埋助剂喷雾结束,酸味剂表面呈湿润现象。搅拌时间为15min,不宜过长。包埋助剂用量为每千克酸味剂粉使用10g。包埋助剂按重量百分比计由蔗糖酯15%,无水乙醇85%组成。
(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度70℃,搅拌混合均匀。
实施例2:
一种酸味剂的包埋方法,包括以下步骤:
(1)酸味剂(苹果酸)经粉碎机粉碎后获得颗粒度为95-105目的酸味剂粉。
(2)包埋剂(阿拉伯胶)经粉碎机粉碎后获得颗粒度为283-293目的包埋剂粉。
(3)先将酸味剂粉倒入搅拌机中,启动搅拌机,打开喷雾开关,控制喷雾压力0.3MPa,边搅拌边将包埋助剂喷入搅拌机中的酸味剂表面,包埋助剂喷雾结束,酸味剂表面呈湿润现象。搅拌时间为10min,不宜过长。包埋助剂用量为每千克酸味剂粉使用12g。包埋助剂按重量百分比计由蔗糖酯25%,无水乙醇75%组成。
(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度80℃,搅拌混合均匀。
实施例3:
一种酸味剂的包埋方法,包括以下步骤:
(1)酸味剂(无水柠檬酸)经粉碎机粉碎后获得颗粒度为95-105目的酸味剂粉。
(2)包埋剂(阿拉伯胶)经粉碎机粉碎后获得颗粒度为283-293目的包埋剂粉。
(3)先将酸味剂粉倒入搅拌机中,启动搅拌机,打开喷雾开关,控制喷雾压力0.25MPa,边搅拌边将包埋助剂喷入搅拌机中的酸味剂表面,包埋助剂喷雾结束,酸味剂表面呈湿润现象。搅拌时间为12min,不宜过长。包埋助剂用量为每千克酸味剂粉使用11g。包埋助剂按重量百分比计由蔗糖酯20%,无水乙醇80%组成。
(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度75℃,搅拌混合均匀。
不同包埋温度下,混合物料的包埋效果形态结果见表1
表1
验证
1、包埋物料加速试验
2、水溶性测试
不同混合搅拌温度的包埋物料 | 25℃、20%水溶性 |
55℃包埋物料 | 迅速溶解 |
60℃包埋物料 | 迅速溶解 |
65℃包埋物料 | 迅速溶解 |
70℃包埋物料 | 溶解 |
75℃包埋物料 | 溶解 |
80℃包埋物料 | 溶解 |
85℃包埋物料 | 溶解,略有沉淀 |
酸味剂(柠檬酸) | 迅速溶解 |
验证结论
酸味剂、包埋剂混合比例:1:1.4。
酸味剂、包埋剂混合搅拌合适温度:70-80℃。
将酸味剂(柠檬酸)与采用本发明的工艺制成的包埋酸味剂用于相同的糖果的生产,经对比测试,包埋酸味剂生产的糖果比未包埋酸味剂生产的糖果的保质期长6个月。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (3)
1.一种酸味剂的包埋方法,其特征在于,包括以下步骤:
(1)酸味剂经粉碎机粉碎后获得颗粒度为95-105目的酸味剂粉;
(2)包埋剂经粉碎机粉碎后获得颗粒度为283-293目的包埋剂粉;
(3)在搅拌条件下,采用喷雾方式对酸味剂粉喷淋包埋助剂,获得包埋助剂改性的酸味剂粉;
(4)将包埋助剂改性的酸味剂粉与包埋剂粉按1:1.4的重量配比,控制物料温度,搅拌混合均匀;
所述酸味剂为无水柠檬酸或苹果酸;所述包埋剂为阿拉伯胶;所述包埋助剂按重量百分比计由蔗糖酯15-25%,无水乙醇75-85%组成;
所述包埋助剂用量为每千克酸味剂粉使用10-12g;步骤(4)中,控制物料温度70-80℃。
2.根据权利要求1所述的一种酸味剂的包埋方法,其特征在于:步骤(3)中,喷雾压力为0.2-0.3MPa。
3.根据权利要求1所述的一种酸味剂的包埋方法,其特征在于:步骤(3)中,搅拌时间为10-15min。
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