CN111838607B - 一种具有保健功能的大米淀粉果冻及其制备方法 - Google Patents
一种具有保健功能的大米淀粉果冻及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有保健功能的大米淀粉果冻及其制备方法,以大米淀粉、饮用水、原花青素、食用胶、木糖醇、柠檬酸为主要原料,通过对降解大米淀粉糊精进行分级,采用特定分子量段的糊精与原花青素形成复合物,在解决大米淀粉在果冻制备中溶解性差、不均一、不稳定等问题的同时,增强果冻的弹性和韧性,改善产品口感。本发明通过对生产工艺和原料组成的调整,生产出组织状态细腻、均匀稳定的大米淀粉果冻产品。
Description
技术领域
本发明涉及食品加工领域,具体为一种具有保健功能的大米淀粉果冻及其制备方法。
背景技术
果冻是作为一种常见的休闲食品,其外观晶莹通透、色泽鲜艳、口感细腻润滑、清甜滋润,深受广大消费者的喜爱。因为淀粉果冻中淀粉-胶体复配能够改善所形成的凝胶强度,使果冻口感饱满,有更强的咀嚼感和弹性,且一定程度上增加果冻营养价值,具有较大的消费前景。但淀粉溶解性差,即使溶解后,所形成的淀粉溶液不均一、不稳定,生产出的大米淀粉果冻具有不稳定、易崩解的缺陷。
发明内容
本发明的目的是为了解决上述问题,提供一种具有保健功能的大米淀粉果冻及其制备方法,在解决大米淀粉在果冻制备中溶解性差、不均一、不稳定等问题的同时,增强果冻的弹性和韧性,改善产品口感;
为实现上述目的,本发明所用的技术方案为:
一种具有保健功能的大米淀粉果冻,原料组成以重量份表示为:
5~10份大米淀粉;
40~80份饮用水;
0.05~0.1份原花青素;
0.45~0.5份食用胶;
4~4.5份木糖醇;
0.1~0.12份柠檬酸。
所述一种具有保健功能的大米淀粉果冻,还包括食用香精、食用色素和防腐剂中的一种或多种。
所述食用胶为卡拉胶、魔芋胶、刺槐豆胶中的一种或多种。
一种具有保健功能的大米淀粉果冻制备方法,制备方法如下:
S1.取大米淀粉分散于异丙醇,搅拌均匀后加热,加入浓盐酸,待反应完全后,加入碳酸氢钠溶液调节pH至中性,然后用分离设备对所得混合液进行第一次分离,得到上清液A和沉淀B;
S2.将步骤S1所得上清液A用分离设备进行第二次分离,所得沉淀用饮用水洗涤3次后,再次加入饮用水调配成料液,然后向料液中加入原花青素,混合均匀,通入均质设备中进行均质,得到物料C;
S3.沉淀B用饮用水洗涤3次,依次加入饮用水、卡拉胶,木糖醇以及物料C,搅拌均匀后,加热熬煮,然后加入柠檬酸,混合均匀,制得大米淀粉果冻。
步骤S1中所述搅拌均匀后加热的温度为36-38℃。
步骤S1中所述第一次分离,分离设备的转速为1200-1400rpm;步骤S2中所述第二次分离,分离设备的转速为5000-5200rpm。
步骤S2中所述料液的质量浓度为13-15%。
步骤S2中所述通入均质设备中进行均质的过程具体为:加入原青花素的料液在50-60Mpa的均质压力下进行均质后,在80-90Mpa的均质压力下再次进行均质,得到物料C。
步骤S3中所述加热熬煮的温度为80-90℃,熬煮时间为10-15min。
本发明的有益效果在于:
1、对降解大米淀粉糊精进行分级,采用特定分子量段的糊精与原花青素形成复合物,可解决大米淀粉在果冻制备中溶解性差、不均一、不稳定等问题,同时增强果冻的弹性和韧性,改善产品口感。
2、与传统果冻不同,本发明产品的主要原料为大米淀粉,即使胶体使用量非常小,仍然可以生产出组织状态细腻、均匀稳定的大米淀粉果冻产品。
附图说明
图1为本发明实施例中添加不同含量原花青素大米淀粉果冻的感官评分结果示意图。
具体实施方式
为了更好的解释本发明,以便于理解,下面结合具体实施例,对本发明作详细描述。
一种具有保健功能的大米淀粉果冻,其制备方法如下:
S1.取大米淀粉分散于异丙醇,加热搅拌均匀后,加入浓盐酸,待反应完全后,加入碳酸氢钠溶液调节pH至中性,然后用分离设备对所得混合液进行第一次分离,得到上清液A和沉淀B;
S2.将步骤S1所得上清液A用分离设备进行第二次分离,所得沉淀用饮用水洗涤3次后,再次加入饮用水调配成料液,然后向料液中加入原花青素,混合均匀,通入均质设备中进行均质,得到物料C;
S3.沉淀B用饮用水洗涤3次,依次加入饮用水、卡拉胶,木糖醇以及物料C,搅拌均匀后,加热熬煮,然后加入柠檬酸,混合均匀,制得大米淀粉果冻。
实施例1:
取1000kg大米淀粉、9000kg饮用水、卡拉胶85kg,木糖醇800kg以及物料C,加热至90℃,熬煮15min,然后加入柠檬酸12kg,混合均匀,制得大米淀粉果冻。
实施例2:
S1.称取1000kg大米淀粉分散于异丙醇,搅拌均匀后加热至38℃,加入60L浓盐酸,反应4天,采用碳酸氢钠溶液调节pH至中性,然后通过1400rpm分离设备分离10min,得到上清液A和沉淀B;
S2.沉淀B采用饮用水洗涤3次,加入9000kg饮用水、原花青素10kg、卡拉胶85kg,木糖醇800kg以及物料C,加热至90℃,熬煮15min,然后加入柠檬酸12kg,混合均匀,制得大米淀粉果冻。
实施例3:
S1.称取1000kg大米淀粉分散于异丙醇,搅拌均匀后加热至38℃,加入60L浓盐酸,反应4天,采用碳酸氢钠溶液调节pH至中性,然后通过1400rpm分离设备分离10min,得到上清液A和沉淀B;
S2.上清液A采用5200rpm分离设备分离22min,沉淀采用饮用水洗涤3次后,再次加水调配成质量浓度为15%的料液,然后加入原花青素10kg,混合均匀,依次通入60MPa和90MPa的均质设备中进行均质,得到物料C;
S3.沉淀B采用饮用水洗涤3次,加入9000kg饮用水、卡拉胶85kg,木糖醇800kg以及物料C,加热至90℃,熬煮15min,然后加入柠檬酸12kg,混合均匀,制得大米淀粉果冻。
实施例4:
S1.称取1000kg大米淀粉分散于异丙醇,搅拌均匀后加热至36-42℃,加入50-65L浓盐酸,反应2.4-3.0天,采用碳酸氢钠溶液调节pH至中性,然后通过1200-1400rpm分离设备分离8-10min,得到上清液A和沉淀B(反应温度分别为36℃、38℃、40℃、42℃;浓盐酸体积分别为50L、55L、60L、65L;反应时间分别为2.4天、2.6天、2.8天、3.0天);
S2.上清液A采用5200rpm分离设备分离22min,沉淀采用饮用水洗涤3次后,再次加水调配成质量浓度为15%的料液,然后分别加入原花青素10kg,混合均匀,依次通入60MPa和90MPa的均质设备中进行均质,得到物料C;
S3.沉淀B采用饮用水洗涤3次,加入9000kg饮用水、卡拉胶85kg,木糖醇800kg以及物料C,加热至90℃,熬煮15min,然后加入柠檬酸12kg,混合均匀,制得大米淀粉果冻。
实施例5:
S1.称取1000kg大米淀粉分散于异丙醇,搅拌均匀后加热至38℃,加入60L浓盐酸,反应3天,采用碳酸氢钠溶液调节pH至中性,然后通过1400rpm分离设备分离10min,得到上清液A和沉淀B;
S2.上清液A采用5200rpm分离设备分离22min,沉淀采用饮用水洗涤3次后,再次加水调配成质量浓度为15%的料液,然后加入原花青素8-11kg,混合均匀,依次通入60MPa和90MPa的均质设备中进行均质,得到物料C(原青花素质量分别为8kg、8.5kg、9kg、9.5kg、10kg、10.5kg、11kg);
S3.沉淀B采用饮用水洗涤3次,加入9000kg饮用水、卡拉胶85kg,木糖醇800kg以及物料C,加热至90℃,熬煮15min,然后加入柠檬酸12kg,混合均匀,制得大米淀粉果冻。
果冻产品的感官评分方法
品评小组(30人)依据感官质量考量标准,对上述实施例中所制得的大米淀粉果冻的色泽气味、组织状态、口感三个项目进评分,满分100分,评分标准见下表1。
表1果冻感官评分标准
果冻质构性质测定方法
对果冻凝胶进行质构分析,主要分析果冻凝胶的弹性、黏聚性、硬度、咀嚼性,对于果冻弹性而言,弹性值越大,果冻相对品质更好,吃起来更有弹性,不易崩坏。黏聚性的大小可表示果冻分子间相互缠结形成的网络节点的多少,黏聚值越大,表示果冻结构越致密。硬度与果冻成型呈正相关,但硬度不宜过大,否则会影响果冻品质。果冻的咀嚼值太小,会导致果冻韧性差,入口无嚼劲。
采用质构仪对上述实施例制得的大米淀粉果冻进行质构分析,测定条件具体为:
质构探头:P/0.5R型;
探头测定参数:测前速度1.00mm/s,测试速度1.00mm/s,测后速度1.00mm/s,触发力5.0g,压缩程度50%;
测定温度:室温;
测定方法:质构多面剖析法;每个样品重复测试三次,用TPA软件分析结果。
大米淀粉糊精糊化性质的测定
采用快速粘度分析仪(RVA)测定大米淀粉降解后糊精的糊化性能,准确称取1.5g糊精,加入20mL蒸馏水,在RVA测试的专用铝盒中混匀,进行RVA测定。具体过程为:RVA自行升温至50℃,维持该温度60s,继续在225s内以0.2℃/s的升温速率升至95℃,保持150s,经过225s以0.2℃/s的降温速率降至50℃,平衡120s。搅拌桨初期搅拌速率迅速升高,达到960r/min,使悬浮液均匀分散,而后迅速下降并保持在160r/min。通过RVA专用软件TCW进行数据采集和分析,测定崩解值。
按照上述感官评分标准和质构性质测定方法对实施例1-3制备的大米淀粉果冻进行感官评价和质构性质分析,结果如下表2所示:
表2感官评价和质构性质分析结果
经测定发现,经过对降解大米淀粉糊精进行分级,采用特定分子量段的糊精与原花青素形成复合物处理后,大米淀粉果冻弹性、韧性增强,口感有所改善,果冻品质变好。
正交试验方案设计
1)确定试验指标:本试验的目的是探讨大米淀粉果冻生产过程中,大米淀粉降解的最佳工艺条件,以提高果冻质量。试验依照实施例4-5中大米淀粉果冻的制作工艺,以淀粉降解产物糊精糊化后的崩解值为指标,对所得大米淀粉果冻:崩解值越小,凝胶越稳定,颗粒完整性越高,果冻品质更佳。
2)挑因素、选水平、列因素水平表。根据专业知识和实践经验,确定本次试验因素和水平见表3。
表3因素水平表
3)选正交表、设计表头、编制试验方案。本试验为三因素四水平试验,不考虑交互作用,选L16(43)安排试验。表头设计和试验方案及试验结果记录见表4。
表4正交试验方案及结果分析
4)正交试验结果分析
图1为添加不同含量原花青素大米淀粉果冻的感官评分,经测定发现,添加10kg原花青素,大米淀粉果冻的平均感官评分最高,果冻综合品质最好。
由表4,根据糊精糊化后崩解值确定各因素的优化水平组合为A2B3C4,即大米淀粉糊精糊化的最佳工艺条件为:反应温度为38℃、浓盐酸体积为60L、反应时间为3.0天。
以上实施例仅用以说明本发明的技术方案而非对其限制,尽管参照上述实施例对本发明进行了详细的说明,所属领域的普通技术人员应当理解,依然可以对本发明的具体实施方式进行修改或者等同替换,而未脱离本发明精神和范围的任何修改或者等同替换,其均应涵盖在本发明的权利要求范围当中。
Claims (2)
1.一种具有保健功能的大米淀粉果冻制备方法,其特征在于,制备方法如下:
S1. 称取1000kg大米淀粉分散于异丙醇,搅拌均匀后加热至36-38℃,加入55-60L浓盐酸,反应2.8-3.0天,采用碳酸氢钠溶液调节pH至中性,然后通过1200-1400rpm分离设备分离10 min,得到上清液A和沉淀B;
S2. 上清液A采用5200rpm分离设备分离22 min,沉淀采用饮用水洗涤3次后,再次加水调配成质量浓度为15%的料液,然后加入原花青素10kg,混合均匀,依次通入60MPa和90MPa的均质设备中进行均质,得到物料C;
S3. 沉淀B采用饮用水洗涤3次,加入9000kg饮用水、卡拉胶85kg,木糖醇800kg以及物料C,加热至 90℃,熬煮15 min,然后加入柠檬酸12kg,混合均匀,制得产品。
2.一种采用如权利要求1所述制备方法制备得到的大米淀粉果冻。
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