CN111280445A - 一种林蛙油凝胶态食品及其制备方法 - Google Patents
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Abstract
本发明提供了一种林蛙油凝胶态食品及其制备方法,按以下质量百分比的组分组成:林蛙油0.98%,纯净水98.02~98.46%,黄原胶0.15~0.25%,魔芋胶0.15~0.25%,复配甜味剂0.06~0.11%、食用香精0.2~0.39%、食用色素0.0003~0.0009%。本发明以林蛙油为主要原料,创新性地向林蛙油中添加黄原胶、魔芋胶,显著提高林蛙油凝胶强度、改善产品口感;经复配甜味剂,食用香精、色素调配后所得产品美味可口、颜色诱人,食用极为方便。本发明制作工艺简单易行,能够充分保留林蛙油原有营养成分,具有抗疲劳、提高免疫力、降血脂等多种保健功能,是一款健康型的凝胶食品。
Description
技术领域
本发明属于食品加工技术领域,特别是涉及一种林蛙油凝胶态食品的制备方法。
背景技术
林蛙油是雌性林蛙输卵管的干制品,又称哈士蟆油、蛤蟆油、雪蛤油,号称“绿色软黄金”,含有丰富的蛋白质、矿质元素、脂肪酸等活性成分,具有增强免疫、抗疲劳、抗衰老等多种保健功能,是传统名贵滋补品。目前市面上的林蛙油大多以干品形式出售,也有部分通过酶解处理获得林蛙油产品,但这会破坏林蛙油原有的营养成分,其次酶解产物复杂多样且不稳定,不利于产品质量的控制。
黄原胶是一种由胞外黄单胞菌和其他黄单胞菌在有氧发酵过程中产生的细胞外杂多糖,具有出色的流变性、假塑性、增稠性以及对热、酸和碱的稳定性。魔芋胶的主要成分是魔芋葡甘聚糖(KGM),具有很好的水溶性、持水性、凝胶性和成膜性,是一种优良的水溶性膳食纤维,具有降血脂、降血糖、预防肥胖、抗癌、排毒等保健功能。
提高蛋白凝胶强度的方法通常包括添加多糖、添加金属盐离子、调节pH值、高温加热等。研究表明,添加金属盐离子、调节pH均会破坏林蛙油的凝胶结构,使之无法形成较好的凝胶。本发明以林蛙油为主要原料,首次向林蛙油中添加黄原胶、魔芋胶以提高林蛙油凝胶的强度、改善其口感,辅以复配甜味剂、食用香精、食用色素调整产品风味及外观,开发一款林蛙油凝胶态食品。该产品充分保留了林蛙油原有的成分及滋补功效,魔芋胶的加入赋予产品更多的保健功能,是一款低热量的健康型凝胶食品。
发明内容
本发明的目的在于提供一种林蛙油凝胶态食品及其制备方法,所得产品香气适宜,口感细腻滑爽、甜度适口,丰富了林蛙油产品的多样性,是一款凝胶型的健康食品。
为实现上述目的,本发明提供一种林蛙油凝胶态食品制备方法,按以下质量百分比的组分组成:林蛙油0.98%,纯净水98.02~98.46%,黄原胶0.15~0.25%,魔芋胶0.15~0.25%,复配甜味剂0.06~0.11%、食用香精0.2~0.39%、食用色素0.0003~0.0009%。
进一步的,所述复配甜味剂成分为环己基氨基磺酸钠、乙酰磺胺酸钾、纽甜、甜菊糖苷、柠檬酸、味精、食盐、葡萄糖。
本发明所述的一种林蛙油凝胶态食品及其制备方法,其特征在于,具体包括以下几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,粉碎研磨、过筛(40目以上)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入食用香精、复配甜味剂、食用色素,并搅拌均匀;
(4)搅拌:将步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液。
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型后加热灭菌,冷却后得成品。
进一步的,所述步骤(1)中林蛙油干品使用粉碎研磨机处理2~5min,过40目筛后得林蛙油粉末。
进一步的,所述步骤(4)将步骤(2)所得的混合粉末加入所述步骤(3)调配好的料液中,并在600~700r/min的条件下搅拌2~4min,得到胶液。
进一步的,所述步骤(6)将步骤(5)所得半成品静置成型3~4h后,在90℃下加热灭菌30min,冷却至室温得林蛙油凝胶态食品。
本发明具有如下优点及有益效果:
(1)以硬度、弹性、咀嚼性为考察指标,发现向林蛙油凝胶中添加黄原胶、魔芋胶能够显著提高林蛙油凝胶的强度,改善林蛙油的凝胶特性,从而显著提高产品品质。
(2)林蛙油具有抗衰老、抗疲劳、消炎镇咳的作用,魔芋胶可降血脂、预防肥胖。本发明以林蛙油、黄原胶、魔芋胶为主要原料,制作工艺简单、操作可控,所得产品是一种营养丰富、具有一定保健效果的休闲食品。
附图说明
图1是本发明提供的林蛙油凝胶态食品的制备工艺流程图。
图2是本发明的不同配方对林蛙油凝胶硬度的影响;
图3是本发明的不同配方对林蛙油凝胶弹性的影响
图4是本发明的不同配方对林蛙油凝胶咀嚼性的影响。
具体实施方式
实施例1:
由按质量百分比的如下组分组成:林蛙油0.98%,纯净水98.46%,黄原胶0.15%,魔芋胶0.15%,复配甜味剂0.06%,菠萝香精0.2%,柠檬黄色素0.0005%。
具体制备过程包括以下几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,粉碎、过筛(40目以上)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入菠萝香精、复配甜味剂、柠檬黄色素搅拌均匀;
(4)搅拌:对步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液。
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型3~4h后,在90℃下加热灭菌30min,冷却至室温后得成品。
对本实施例步骤(6)所得成品进行硬度、弹性、咀嚼性测定。质构仪设定参数:TPA质构分析模式,探头类型TA4/1000,触发点负载5.0g,预测试速度1mm/s,测试速度1mm/s,返回速度1mm/s,循环次数2次,结果如图2、3、4所示。
实施例2:
由按质量百分比的如下组分组成:林蛙油0.98%,纯净水98.24%,黄原胶0.2%,魔芋胶0.2%,复配甜味剂0.09%,芒果香精0.29%,柠檬黄色素0.0005%。
具体制备过程包括以下几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,粉碎、过筛(40目以上)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入芒果香精、复配甜味剂、柠檬黄色素搅拌均匀;
(4)搅拌:对步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液。
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型3~4h后,在90℃下加热30min,冷却至室温后得成品。
对本实施例步骤(6)所得成品进行硬度、弹性、咀嚼性测定。质构仪设定参数:TPA质构分析模式,探头类型TA4/1000,触发点负载5.0g,预测试速度1mm/s,测试速度1mm/s,返回速度1mm/s,循环次数2次,结果如图2、3、4所示。
实施例3:
由按质量百分比的如下组分组成:林蛙油0.98%,纯净水98.02%,黄原胶0.25%,魔芋胶0.25%,复配甜味剂0.11%,苹果香精0.39%,果绿色素0.0005%。
具体制备过程包括以下几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,粉碎、过筛(40目以上)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入苹果香精、复配甜味剂、果绿色素搅拌均匀;
(4)搅拌:对步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液。
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型3~4h后,在90℃下加热灭菌30min,冷却至室温后得成品。
对本实施例步骤(6)所得成品进行硬度、弹性、咀嚼性测定。质构仪设定参数:TPA质构分析模式,探头类型TA4/1000,触发点负载5.0g,预测试速度1mm/s,测试速度1mm/s,返回速度1mm/s,循环次数2次,结果如图2、3、4所示。
对比例1:
由按质量百分比的如下组分组成:林蛙油0.98%,纯净水98.63%,复配甜味剂0.09%,菠萝香精0.3%,柠檬黄色素0.0005%。
具体制备过程包括以下几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,粉碎、过筛(40目以上)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入菠萝香精、复配甜味剂、柠檬黄色素搅拌均匀;
(4)搅拌:对步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液。
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型3~4h后,在90℃下加热灭菌30min,冷却至室温后得成品。
对本实施例步骤(6)所得成品进行硬度、弹性、咀嚼性测定。质构仪设定参数:TPA质构分析模式,探头类型TA4/1000,触发点负载5.0g,预测试速度1mm/s,测试速度1mm/s,返回速度1mm/s,循环次数2次,结果如图2、3、4所示。
结果显示:
如图2所示,相较于对比例1,实施例1、2、3硬度明显提高,其中实施例3硬度最高为771.33g;如图3所示,与对比例1相比,实施例1、2的弹性无明显变化,但实施例3的弹性下降,可能是由于黄原胶、魔芋胶含量过高破坏了林蛙油凝胶的网状结构,导致弹性下降;如图4所示,相较于对比例1,实施例1、2、3的咀嚼性明显提高,其中实施例1咀嚼性最高为254.6g。
综上,添加黄原胶、魔芋胶能提高林蛙油凝胶的硬度和咀嚼性,所得成品组织状态良好,口感细腻滑爽、风味适宜。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明披露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (6)
1.一种林蛙油凝胶态食品,其特征在于,按以下质量百分比的组分组成:林蛙油0.98%,纯净水98.02~98.46%,黄原胶0.15~0.25%,魔芋胶0.15~0.25%,复配甜味剂0.06~0.11%、食用香精0.2~0.39%、食用色素0.0003~0.0009%。
2.根据权利要求1所述的一种林蛙油凝胶态食品,其特征在于,所述复配甜味剂成分为环己基氨基磺酸钠、乙酰磺胺酸钾、纽甜、甜菊糖苷、柠檬酸、味精、食盐、葡萄糖。
3.根据权利要求1所述的一种林蛙油凝胶态食品的制备方法,其特征在于,具体包括几个步骤:
(1)粉碎:将精选的林蛙油干品去除黑色筋膜等杂质,经粉碎研磨、过筛(40目以上筛网)后得林蛙油粉;
(2)干法混合:将步骤(1)所得林蛙油粉与黄原胶、魔芋胶粉直接进行混合,充分搅拌均匀,得到混合粉末;
(3)调配:向配料缸的纯净水中加入食用香精、复配甜味剂、食用色素,并搅拌均匀;
(4)搅拌:将步骤(2)所得的混合粉末加入调配好的料液中,经搅拌得到胶液;
(5)灌装:对步骤(4)所得胶液快速灌装并封口;
(6)灭菌:对步骤(5)所得半成品静置成型后加热灭菌,冷却后得成品。
4.根据权利要求3所述的一种林蛙油凝胶态食品的制备方法,其特征在于:所述步骤(1)中林蛙油干品使用粉碎研磨机处理2~5min,过40目以上筛后得林蛙油粉末。
5.根据权利要求3所述的一种林蛙油凝胶态食品的制备方法,其特征在于:所述步骤(4)将步骤(2)所得的混合粉末加入所述步骤(3)调配好的料液中,并在600~700r/min的条件下搅拌2~4min,得到胶液。
6.根据权利要求3所述的一种林蛙油凝胶态食品的制备方法,其特征在于:所述步骤(6)将步骤(5)所得半成品静置成型3~4h后,在90℃下加热灭菌30min,冷却至室温得林蛙油凝胶态食品。
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