CN111631372A - 一种棒冰果冻生产方法及其果冻粉配方 - Google Patents
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Abstract
本发明属于果冻配方及其生产技术领域,特别涉及一种棒冰果冻生产方法及其果冻粉配方。一种果冻粉配方,由以下按总质量分数100%计数的原料制成:卡拉胶15%,魔芋胶25%,刺槐豆胶20%,结冷胶20%,柠檬酸钠10%,氯化钾10%;一种棒冰果冻生产方法,所述的生产方法包括有配料、熬煮、调配、罐装、杀菌、包装、检测、入库。本发明达到了口感佳、韧性弹性好、利于凝胶、具有高透性、持水性强、保质期长、制作成本低、使用安全、方便的效果。
Description
技术领域
本发明属于果冻配方及其生产技术领域,特别涉及一种棒冰果冻生产方法及其果冻粉配方。
背景技术
果冻是一种西方甜食,主要呈半固体状或无固定的状,由食用明胶加水、糖、果汁制成。亦称啫喱,外观晶莹,色泽鲜艳,口感软滑。果冻作为休闲食品,它晶莹剔透、色彩绚丽、口味甜美,深受广大消费者特别是少年儿童的喜爱。
现有的棒冰果冻产品质量较差,因此亟需研发一种口感佳、韧性弹性好、利于凝胶、具有高透性、持水性强、保质期长的棒冰果冻生产方法及其果冻粉配方。
发明内容
(一)要解决的技术问题
为了克服现有的棒冰果冻产品质量较差的缺点,本发明提供一种口感佳、韧性弹性好、利于凝胶、具有高透性、持水性强、保质期长的棒冰果冻生产方法及其果冻粉配方。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:
一种果冻粉配方,由以下按总质量分数100%计数的原料制成:卡拉胶15%-30%,魔芋胶20%-25%,刺槐豆胶20%,结冷胶10%-20%,柠檬酸钠10%,氯化钾10%。
进一步的,一种果冻粉配方,由以下按总质量分数100%计数的原料制成:卡拉胶15%,魔芋胶25%,刺槐豆胶20%,结冷胶20%,柠檬酸钠10%,氯化钾10%。
进一步的,一种棒冰果冻生产方法,所述的生产方法包括有:
A、配料:制备果冻粉,按照重量份取卡拉胶15份,魔芋胶25份,刺槐豆胶20份,结冷胶20份,柠檬酸钠10份,氯化钾10份;在常温下,将上述原料粉碎成粉末,混合均匀制得果冻粉;
B、熬煮:取白砂糖与A中制得的果冻粉混合搅拌至均匀,在85℃-95℃的热水内进行熬煮,并搅拌8-15min,热水温度降至70℃时,此时,在25Mpa压力下进行第一次均质,在热水温度降至65℃时,在20Mpa压力进行第二次均质,在热水温度降至60℃时,在15Mpa压力进行第三次均质,制得均质液;
C、调配:将B所得均质液用柠檬酸调节pH至3.2-4.5;再用80目-100目滤网过滤,根据需要,适量添加香精香料及水果制品进行调配,制得棒冰果冻;
D、罐装:将C中制得的棒冰果冻进行罐装,制得棒冰果冻半成品;
E、杀菌:将D中棒冰果冻半成品在90℃-95℃的条件下进行杀菌,杀菌时间20min-30min,制得棒冰果冻成品;
F、包装、检测、入库:对棒冰果冻成品进行包装,并在包装袋充入30℃压缩空气,接着进行质量检测,最后在设有20℃冷却池的仓库内进行存放。
进一步的,B中果冻粉、白砂糖、热水的比例为1:24:120。
进一步的,B中在90℃的热水内进行熬煮,并搅拌12min。
进一步的,C中将B所得均质液用柠檬酸调节pH至4。
进一步的,本发明还要求保护上述任意一项所述的方法制备的棒冰果冻。
(三)有益效果
本发明相对于现有技术,具有以下有益效果:
本发明达到了口感佳、韧性弹性好、利于凝胶、具有高透性、持水性强、保质期长的效果。
1、本发明通过果冻粉使用量少,可制作出大量的成品果冻,从而可以达到工业化生产,进而降低了生产成本。
2、本发明通过果冻粉按一定的比例进行复配,可以保障果冻内部结构的稳定性,使得网状结构得到稳定,降低了果冻硬脆度,且提高了透明度。
3、本发明通过包装袋充入30℃压缩空气,使得棒冰果冻的保存日期长,比较于现有的棒冰果冻的保质期延长到8-10月,且通过三次不同条件下的均质,能够使得果冻运输过程能够稳定,达到了保质期长的效果。
具体实施方式
下面将结合实施例对本发明的技术方案进行清楚、完整地描述。显然,所述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作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。
一种果冻粉配方,由以下按总质量分数100%计数的原料制成:卡拉胶15%-30%,魔芋胶20%-25%,刺槐豆胶20%,结冷胶10%-20%,柠檬酸钠10%,氯化钾10%;
一种果冻粉配方,由以下按总质量分数100%计数的原料制成:卡拉胶15%,魔芋胶25%,刺槐豆胶20%,结冷胶20%,柠檬酸钠10%,氯化钾10%;
一种棒冰果冻生产方法,所述的生产方法包括有:
A、配料:制备果冻粉,按照重量份取卡拉胶15份,魔芋胶25份,刺槐豆胶20份,结冷胶20份,柠檬酸钠10份,氯化钾10份;在常温下,将上述原料粉碎成粉末,混合均匀制得果冻粉;
B、熬煮:取白砂糖与A中制得的果冻粉混合搅拌至均匀,在85℃-95℃的热水内进行熬煮,并搅拌8-15min,热水温度降至70℃时,此时,在25Mpa压力下进行第一次均质,在热水温度降至65℃时,在20Mpa压力进行第二次均质,在热水温度降至60℃时,在15Mpa压力进行第三次均质,制得均质液;
C、调配:将B所得均质液用柠檬酸调节pH至3.2-4.5;再用80目-100目滤网过滤,根据需要,适量添加香精香料及水果制品进行调配,制得棒冰果冻;
D、罐装:将C中制得的棒冰果冻进行罐装,制得棒冰果冻半成品;
E、杀菌:将D中棒冰果冻半成品在90℃-95℃的条件下进行杀菌,杀菌时间20min-30min,制得棒冰果冻成品;
F、包装、检测、入库:对棒冰果冻成品进行包装,并在包装袋充入30℃压缩空气,接着进行质量检测,最后在设有20℃冷却池的仓库内进行存放;
B中果冻粉、白砂糖、热水的比例为1:24:120;
B中在90℃的热水内进行熬煮,并搅拌12min;
C中将B所得均质液用柠檬酸调节pH至4;
本发明还要求保护上述任意一项所述的方法制备的棒冰果冻。
本发明通过果冻粉使用量少,可制作出大量的成品果冻,从而可以达到工业化生产,进而降低了生产成本;
本发明通过果冻粉按一定的比例进行复配,可以保障果冻内部结构的稳定性,使得网状结构得到稳定,降低了果冻硬脆度,且提高了透明度;
本发明通过包装袋充入30℃压缩空气,使得棒冰果冻的保存日期长,比较于现有的棒冰果冻的保质期延长到8-10月,且通过三次不同条件下的均质,能够使得果冻运输过程能够稳定,达到了保质期长的效果
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施。
Claims (7)
1.一种果冻粉配方,其特征在于:由以下按总质量分数100%计数的原料制成:卡拉胶15%-30%,魔芋胶20%-25%,刺槐豆胶20%,结冷胶10%-20%,柠檬酸钠10%,氯化钾10%。
2.根据权利要求1所述的一种果冻粉配方,其特征在于:由以下按总质量分数100%计数的原料制成:卡拉胶15%,魔芋胶25%,刺槐豆胶20%,结冷胶20%,柠檬酸钠10%,氯化钾10%。
3.根据权利要求1-2任意一项所述的一种棒冰果冻生产方法,其特征在于,所述的生产方法包括有:
A、配料:制备果冻粉,按照重量份取卡拉胶15份,魔芋胶25份,刺槐豆胶20份,结冷胶20份,柠檬酸钠10份,氯化钾10份;在常温下,将上述原料粉碎成粉末,混合均匀制得果冻粉;
B、熬煮:取白砂糖与A中制得的果冻粉混合搅拌至均匀,在85℃-95℃的热水内进行熬煮,并搅拌8-15min,热水温度降至70℃时,此时,在25Mpa压力下进行第一次均质,在热水温度降至65℃时,在20Mpa压力进行第二次均质,在热水温度降至60℃时,在15Mpa压力进行第三次均质,制得均质液;
C、调配:将B所得均质液用柠檬酸调节pH至3.2-4.5;再用80目-100目滤网过滤,根据需要,适量添加香精香料及水果制品进行调配,制得棒冰果冻;
D、罐装:将C中制得的棒冰果冻进行罐装,制得棒冰果冻半成品;
E、杀菌:将D中棒冰果冻半成品在90℃-95℃的条件下进行杀菌,杀菌时间20min-30min后,制得棒冰果冻成品;
F、包装、检测、入库:对棒冰果冻成品进行包装,并在包装袋充入30℃压缩空气,接着进行质量检测,最后在设有20℃冷却池的仓库内进行存放。
4.根据权利要求3所述的一种棒冰果冻生产方法,其特征在于,B中果冻粉、白砂糖、热水的比例为1:24:120。
5.根据权利要求3所述的一种棒冰果冻生产方法,其特征在于,B中在90℃的热水内进行熬煮,并搅拌12min。
6.根据权利要求3所述的一种棒冰果冻生产方法,其特征在于,C中将B所得均质液用柠檬酸调节pH至4。
7.根据权利要求1-6任意一项所述的方法制备的棒冰果冻。
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