CN110959829A - 一种燕麦复合谷物酱及其制备方法 - Google Patents
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Abstract
本发明公开的一种燕麦复合谷物酱,包括以下质量份数的原料:干燕麦5‑15%,藜麦颗粒1‑4.5%,白砂糖10‑20%,果葡糖浆4‑8%,变性淀粉2‑5%,酸度调节剂0.01‑0.3%,食品用香精0.01%‑0.08%,余量为水。本发明还提供了制备所述谷物酱的方法,包括(1)燕麦颗粒的筛选;(2)藜麦颗粒拣选;(3)燕麦浸泡;(4)燕麦蒸煮;(5)高温杀菌。本发明的优点在于,够较大程度上保证燕麦颗粒的完整性,燕麦颗粒富有一定弹性和咀嚼性,并且可以将该果酱用于乳饮料和酸奶中,在为消费者提供健康的果酱产品外,还赋予了果酱真实的燕麦颗粒口感,改善了谷物口感,扩大了受众群体。
Description
技术领域
本发明属于果酱技术领域,具体为一种燕麦复合谷物酱及其制备方法。
背景技术
燕麦具有良好的环境适应性,因此燕麦的种植范围很广。燕麦中蛋白质含量与小麦接近。燕麦蛋白中氨基酸种类丰富,其含有的必需氨基酸符合FAO/WHO提出的理想蛋白模式。燕麦中的脂肪以不饱和脂肪酸为主,含有丰富的脂溶性维生素,其中以B族维生素为主。此外,燕麦还是补充膳食纤维良好的来源,膳食纤维作为第八大营养素,目前中国人均膳食纤维摄入量不足。燕麦中可溶性膳食纤维占总膳食纤维的1/3。燕麦膳食纤维具有延长餐后饱腹感,低GI值,帮助肠道蠕动等功能。在动物肠道中,有研究表明部分燕麦纤维的降解产物可以促进肠道中的有益菌的生长和繁殖。
目前藜麦主要分布在安第斯山区,早在5 000年前,藜麦就被安第斯山的居民驯化,其籽粒是当地居民的传统主食。如今,玻利维亚是世界上最大的藜麦生产和出口国。研究表明藜麦蛋白质含量在13-22%,且必需氨基酸含量高。藜麦中赖氨酸含量非常丰富,远高于小麦、水稻、燕麦和小米等常见谷物。此外,藜麦还富含维生素、皂苷、植物甾醇等多种生物活性物质。目前已有研究发现藜麦中的VE以及多种黄酮类物质具有很好的抗氧化能力。同时,藜麦在降低胆固醇,防治心血管疾病和抑制肿瘤等方面具有潜在的功能。
但是,目前对于燕麦、藜麦等谷物的食品制作方法过于单一,一般都是当成燕麦片这种冲饮,口味也并不适合大众,大部分人群还是认为燕麦、藜麦只能做主食食用,口感并不愿意长期食用。
发明内容
为解决现有技术中燕麦、藜麦这种类谷物制成食品的方法少,口味不容易被大众接受的问题,本发明提供了一种燕麦复合谷物酱及其制备方法,实现的目的为能够较大程度上保证燕麦颗粒的完整性,燕麦颗粒富有一定弹性和咀嚼性,并且可以将该果酱用于乳饮料和酸奶中,在为消费者提供健康的果酱产品外,还赋予了果酱真实的燕麦颗粒口感,改善了谷物口感,扩大了受众群体。
为了实现上述目的,本发明提供的一种燕麦复合谷物酱,包括以下质量份数的原料:干燕麦5-15%,藜麦颗粒1-4.5%,白砂糖10-20%,果葡糖浆4-8%,变性淀粉2-5%,酸度调节剂0.1-0.3%,食品用香精0.01%-0.08%,余量为水。
具体地,所述酸度调节剂包括柠檬酸钠、浓缩柠檬汁、乳酸中的一种或一种以上。
本发明还提供了制备所述燕麦复合谷物酱的方法,包括如下步骤:
(1)燕麦颗粒的筛选:选择谷物颗粒饱满,色泽正常,无黑麦和异物的燕麦;
(2)藜麦颗粒拣选:选用成熟的、颗粒饱满无病虫害以及无肉眼可见异物的藜麦;
(3)燕麦浸泡:燕麦浸泡前先加水,并缓慢搅拌漂洗出悬浮的燕麦皮,随后再加水浸泡;
(4)燕麦蒸煮:将步骤(3)泡发好的燕麦进行加热,搅拌速度控制在150-200rpm/min,当温度升到40-50℃时,加入预先混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂,继续升温至80-85℃保温搅拌30-40min,香精在燕麦蒸煮结束之前或之后添加,清洗后的藜麦在燕麦蒸煮结束前10min添加;藜麦添加的时间尽可能的保证藜麦颗粒的完整性;
(5)高温杀菌:将步骤(4)保温蒸煮好的燕麦藜麦果酱通过管式杀菌机进行高温杀菌,杀菌结束后快速冷却至30℃以下无菌灌装。
进一步的,所述步骤(1)中干燕麦颗粒水分含量低于8.5%。
进一步的,所述步骤(1)中对经过筛选的燕麦进行预压制。对经过筛选的燕麦进行预压制,在保证绝大数燕麦颗粒完整性的同时使燕麦颗粒有一定程度的开口。辊压后燕麦颗粒开口率达到95%以上,燕麦颗粒完整性破坏率低于8%,从而缩短燕麦浸泡和蒸煮时间,口感更加Q弹。
进一步的,所述步骤(3)中缓慢搅拌3-5min漂洗燕麦,再加水浸泡燕麦30-50min,控制泡发比在2.4-2.6之间。
进一步的,所述步骤(4)中对变性淀粉、白砂糖、果葡糖浆以及酸度调节剂预先混合的方法为,将淀粉与白砂糖按照1:3质量比混合均匀后加入果葡糖浆和酸度调节剂,再将混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂加入燕麦中蒸煮。采样这样的预混合方法,能够使淀粉更好地溶解避免结团。
进一步的,所述步骤(5)中高温杀菌的温度为110-125℃、杀菌时间为5-8min。
本发明采用上述技术方案,有益效果包括:(1)本发明采用燕麦并搭配藜麦作为谷物酱原料。燕麦中含有丰富的膳食纤维,可以满足人体日常膳食纤维的摄入,从而有助于肠道蠕动,促进肠道健康。同时藜麦富含维生素、皂苷、植物甾醇等多种生物活性物质。燕麦和藜麦搭配可以使谷物酱的营养更加全面。
(2)本发明创造采用了燕麦预压制工艺,燕麦颗粒经过均匀轻微压制后,保证燕麦颗粒的完整性的同时,使燕麦颗粒有一定程度的开口,有利于缩短燕麦浸泡和蒸煮时间,保证燕麦颗粒口感。
(3)本发明创造采用了预浸泡工艺,与直接蒸汽蒸煮工艺相比,浸泡后能明显缩短蒸煮时间,燕麦口感饱满富有弹性。
(4)本发明创造采用了单一淀粉作为果酱的增稠和稳定剂,避免了果胶、黄原胶等胶体和增稠剂的添加,从而提高产品品质。
(5)本发明创造采用了高温杀菌,果酱经过蒸煮后迅速升温至,在保证食品安全的基础上,能保证燕麦颗粒的饱满口感,同时还能将营养成分的损失降到最低。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。所用的原料或试剂都是市售可得。
实施例一:本发明提供的一种燕麦复合谷物酱,包括以下质量份数的原料:干燕麦5%,藜麦颗粒1%,白砂糖10%,果葡糖浆8%,变性淀粉2%,酸度调节剂0.1%,食品用香精0.01%,余量为水。
具体地,所述酸度调节剂为柠檬酸钠、浓缩柠檬汁、乳酸按任意比混合的混合物。
本发明还提供额制备所述燕麦复合谷物酱的方法,包括如下步骤:
(1)燕麦颗粒的筛选:经过筛选和风选等操作,剔除霉变和颗粒较小的籽麦,选择谷物颗粒饱满,色泽正常,无黑麦和异物的燕麦;
(2)藜麦颗粒拣选:选用成熟的、颗粒饱满无病虫害以及无肉眼可见异物的藜麦;
(3)燕麦浸泡:燕麦浸泡前先加水,并缓慢搅拌漂洗出悬浮的燕麦皮,随后再加水浸泡;
(4)燕麦蒸煮:将步骤(3)泡发好的燕麦进行加热,搅拌速度控制在150-200rpm/min,当温度升到40-50℃时,加入预先混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂,继续升温至80-85℃保温搅拌30min,香精在燕麦蒸煮结束之前或之后添加,清洗后的藜麦在燕麦蒸煮结束前10min添加;
(5)高温杀菌:将步骤(4)保温蒸煮好的燕麦藜麦果酱通过管式杀菌机进行高温杀菌,杀菌结束后快速冷却至30℃以下无菌灌装。
进一步的,所述步骤(1)中干燕麦颗粒水分含量低于8.5%。
进一步的,所述步骤(1)中对经过筛选的燕麦进行预压制。
进一步的,所述步骤(3)中缓慢搅拌3-5min漂洗燕麦,再加水浸泡燕麦30min,控制泡发比在2.4-2.6之间。
进一步的,所述步骤(4)中对变性淀粉、白砂糖、果葡糖浆以及酸度调节剂预先混合的方法为,将淀粉与白砂糖按照1:3质量比混合均匀后加入果葡糖浆和酸度调节剂,再将混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂加入燕麦中蒸煮。
进一步的,所述步骤(5)中高温杀菌的温度为110℃、杀菌时间为5min。
实施例二:本发明提供的一种燕麦复合谷物酱,包括以下质量份数的原料:干燕麦15%,藜麦颗粒4.5%,白砂糖20%,果葡糖浆4%,变性淀粉5%,酸度调节剂0.3%,食品用香精0.08%,余量为水。
具体地,所述酸度调节剂为柠檬酸钠、浓缩柠檬汁、乳酸按任意比混合的混合物。
本发明还提供额制备所述燕麦复合谷物酱的方法,包括如下步骤:
(1)燕麦颗粒的筛选:经过筛选和风选等操作,剔除霉变和颗粒较小的籽麦,选择谷物颗粒饱满,色泽正常,无黑麦和异物的燕麦;
(2)藜麦颗粒拣选:选用成熟的、颗粒饱满无病虫害以及无肉眼可见异物的藜麦;
(3)燕麦浸泡:燕麦浸泡前先加水,并缓慢搅拌漂洗出悬浮的燕麦皮,随后再加水浸泡;
(4)燕麦蒸煮:将步骤(3)泡发好的燕麦进行加热,搅拌速度控制在150-200rpm/min,当温度升到40-50℃时,加入预先混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂,继续升温至80-85℃保温搅拌40min,香精在燕麦蒸煮结束之前或之后添加,清洗后的藜麦在燕麦蒸煮结束前10min添加;
(5)高温杀菌:将步骤(4)保温蒸煮好的燕麦藜麦果酱通过管式杀菌机进行高温杀菌,杀菌温度为110℃,时间为10min。杀菌结束后快速冷却至30℃以下无菌灌装。
进一步的,所述步骤(1)中干燕麦颗粒水分含量低于8.5%。
进一步的,所述步骤(1)中对经过筛选的燕麦进行预压制。
进一步的,所述步骤(3)中缓慢搅拌3-5min漂洗燕麦,再加水浸泡燕麦50min,控制泡发比在2.4-2.6之间。
进一步的,所述步骤(4)中对变性淀粉、白砂糖、果葡糖浆以及酸度调节剂预先混合的方法为,将淀粉与白砂糖按照1:3质量比混合均匀后加入果葡糖浆和酸度调节剂,再将混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂加入燕麦中蒸煮。
进一步的,所述步骤(5)中高温杀菌的温度为125℃、杀菌时间为8min。
实施例三:本发明提供的一种燕麦复合谷物酱,包括以下质量份数的原料:干燕麦10%,藜麦颗粒3%,白砂糖15%,果葡糖浆6%,变性淀粉3%,酸度调节剂0.2%,食品用香精0.04%,余量为水。
具体地,所述酸度调节剂为柠檬酸钠、浓缩柠檬汁、乳酸按任意比混合的混合物。
本发明还提供额制备所述燕麦复合谷物酱的方法,包括如下步骤:
(1)燕麦颗粒的筛选:经过筛选和风选等操作,剔除霉变和颗粒较小的籽麦,选择谷物颗粒饱满,色泽正常,无黑麦和异物的燕麦;
(2)藜麦颗粒拣选:选用成熟的、颗粒饱满无病虫害以及无肉眼可见异物的藜麦;
(3)燕麦浸泡:燕麦浸泡前先加水,并缓慢搅拌漂洗出悬浮的燕麦皮,随后再加水浸泡;
(4)燕麦蒸煮:将步骤(3)泡发好的燕麦进行加热,搅拌速度控制在150-200rpm/min,当温度升到40-50℃时,加入预先混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂,继续升温至80-85℃保温搅拌35min,香精在燕麦蒸煮结束之前或之后添加,清洗后的藜麦在燕麦蒸煮结束前10min添加;
(5)高温杀菌:将步骤(4)保温蒸煮好的燕麦藜麦果酱通过管式杀菌机进行高温杀菌,杀菌结束后快速冷却至30℃以下无菌灌装。
进一步的,所述步骤(1)中干燕麦颗粒水分含量低于8.5%。
进一步的,所述步骤(1)中对经过筛选的燕麦进行预压制。
进一步的,所述步骤(3)中缓慢搅拌3-5min漂洗燕麦,再加水浸泡燕麦40min,控制泡发比在2.4-2.6之间。
进一步的,所述步骤(4)中对变性淀粉、白砂糖、果葡糖浆以及酸度调节剂预先混合的方法为,将淀粉与白砂糖按照1:3质量比混合均匀后加入果葡糖浆和酸度调节剂,再将混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂加入燕麦中蒸煮。
进一步的,所述步骤(5)中高温杀菌的温度为123℃、杀菌时间为7min。
以下选取部分试验例,用以说明本发明选择配方及制备方法步骤为最佳的选择,对比例1:本对比例配方组成与实施例2基本相同相同。不同的是,食用香精添加量为0.06%。此外,对比例1所述的燕麦颗粒未经过预压制。杀菌温度为110℃,杀菌时间为8min。
对比例2:本对比例配方组成与实施例3相同。不同的是,对比例2所述的的燕麦颗粒未经预压制。
表1:不同实施例样品TPA全质构分析
表2:不同实施例样品感官、理化和微生物指标分析结果
对实施例1-3和对比例1-2的燕麦复合谷物酱感官和质构进行了对比测试。燕麦颗粒质构测试方法如下:将制备好的燕麦复合谷物酱用筛网过滤掉料液,并用清水冲燕麦和藜麦颗粒,随后用吸水纸吸干备用。然后,随机称取2g左右的谷物颗粒用质构仪进行二次下压试验(TPA)。质构测试参数:A/BE-d35探头,下压速度1mm/s,返回速度1mm/s,下压距离2mm,两次压缩停顿时间5s,触发力3g。
实施例1-3与对比例1-2相比,对比例的燕麦复合谷物酱的燕麦颗粒硬度整体较高。燕麦颗粒经过预碾压处理后,燕麦颗粒的复水性更佳,经过蒸煮和杀菌处理后,燕麦颗粒硬度和咀嚼性有明显降低。由实施例1-3可以发现,随着燕麦添加量的增加,燕麦在蒸煮过程中溶出的淀粉逐渐增多,整个体系的黏度显著增加,谷物酱的流动性变差。因此实施例3重新调整了燕麦颗粒的添加量和酸甜比,并在实施例2的基础上适当降低了食品用香精的添加量。实施例3谷物酱中的燕麦颗粒在硬度和弹性方面达到良好均衡,有一定的可咀嚼性,整体风味和质构特性较佳。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (8)
1.一种燕麦复合谷物酱,其特征在于,包括以下质量份数的原料:干燕麦5-15%,藜麦颗粒1-4.5%,白砂糖10-20%,果葡糖浆4-8%,变性淀粉2-5%,酸度调节剂0.1-0.3%,食品用香精0.01%-0.08%,余量为水。
2.根据权利要求1所述的燕麦复合谷物酱,其特征在于,所述酸度调节剂包括柠檬酸钠、浓缩柠檬汁、乳酸中的一种或一种以上。
3.一种制备权利要求1-2任意一项所述燕麦复合谷物酱的方法,其特征在于,包括如下步骤:
(1)燕麦颗粒的筛选:选择谷物颗粒饱满,色泽正常,无黑麦和异物的燕麦;
(2)藜麦颗粒拣选:选用成熟的、颗粒饱满无病虫害以及无肉眼可见异物的藜麦;
(3)燕麦浸泡:燕麦浸泡前先加水,并缓慢搅拌漂洗出悬浮的燕麦皮,随后再加水浸泡;
(4)燕麦蒸煮:将步骤(3)泡发好的燕麦进行加热,搅拌速度控制在150-200rpm/min,当温度升到40-50℃时,加入预先混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂,继续升温至80-85℃保温搅拌30-40min,香精在燕麦蒸煮结束之前或之后添加,清洗后的藜麦在燕麦蒸煮结束前10min添加;
(5)高温杀菌:将步骤(4)保温蒸煮好的燕麦藜麦果酱通过管式杀菌机进行高温杀菌,杀菌结束后快速冷却至30℃以下无菌灌装。
4.根据权利要求3所述的制备方法,其特征在于,所述步骤(1)中干燕麦颗粒水分含量低于8.5%。
5.根据权利要求3所述的制备方法,其特征在于,所述步骤(1)中对经过筛选的燕麦进行预压制。
6.根据权利要求3所述的制备方法,其特征在于,所述步骤(3)中缓慢搅拌3-5min漂洗燕麦,再加水浸泡燕麦30-50min,控制泡发比在2.4-2.6之间。
7.根据权利要求3所述的制备方法,其特征在于,所述步骤(4)中对变性淀粉、白砂糖、果葡糖浆以及酸度调节剂预先混合的方法为,将淀粉与白砂糖按照1:3质量比混合均匀后加入果葡糖浆和酸度调节剂,再将混合好的变性淀粉、白砂糖、果葡糖浆以及酸度调节剂加入燕麦中蒸煮。
8.根据权利要求3所述的制备方法,其特征在于,所述步骤(5)中高温杀菌的温度为110-125℃、杀菌时间为5-8min。
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CN113712081A (zh) * | 2021-08-12 | 2021-11-30 | 北大荒完达山乳业股份有限公司 | 一种常温谷物风味酸乳及其制备方法 |
CN116035144A (zh) * | 2022-12-29 | 2023-05-02 | 君乐宝乳业集团有限公司 | 含燕麦颗粒燕麦饮品及其制备方法 |
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