CN112042901A - 一种再制魔芋颗粒的制备方法 - Google Patents
一种再制魔芋颗粒的制备方法 Download PDFInfo
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- CN112042901A CN112042901A CN202010862826.4A CN202010862826A CN112042901A CN 112042901 A CN112042901 A CN 112042901A CN 202010862826 A CN202010862826 A CN 202010862826A CN 112042901 A CN112042901 A CN 112042901A
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Abstract
本发明公开一种再制魔芋颗粒的制备方法,包括以下步骤:步骤一、魔芋粉溶解于热水;步骤二、将步骤一的混合液灭菌处理;步骤三、酶解;酶解温度50‑70℃,酶解时间2‑6h;步骤四、灭酶;步骤五、均质;均质的工艺条件为:10至45Mpa;步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;步骤七、钙化凝胶;向步骤六的混合液中加入钙溶液成胶,制颗粒;本发明降提高芋颗粒的致密程度,提高凝胶强度,利于延长产品的货架期。
Description
技术领域
本发明涉及食品生产技术领域,特别是涉及一种再制魔芋颗粒的制备方法。
背景技术
魔芋又叫磨芋、花秆莲、蛇头草等。近年来,魔芋食品以它奇特的保健和医疗功效而风靡全球,并被称为“魔力食品”、“健康食品”。魔芋的主要成分是葡甘聚糖(KGM),还含有十六中氨基酸,多种矿物质,维生素A、维生素B等。葡甘聚糖是一种高分子化合物,属于水溶性膳食纤维,为人体第七大营养素纤维素中的优品,可以阻止人体对糖、脂、胆固醇的过量吸收,对防治糖尿病、高血压对特效,还可以预防和治疗结肠癌、乳腺癌、肥胖症人群,还具有排毒养颜的功效,是肠道的清道夫。
仿生食品是食品行业的新兴品种,这类食品从营养、风味或从形状上模仿天然食品,风味独特、食用方便,受到广大消费者的喜爱。该项目研制一种口感爽脆、爆汁感明显、质地细腻、颜色鲜艳、Q弹性的爆爆珠。主要采用魔芋粉重组成型技术,将各种葡萄、桃、芒果等水果颗粒或和果汁包裹在魔芋中做成的仿生仿形果粒,该果粒完美的将魔芋粉或和魔芋酶解液与果粒或和果汁结合,使魔芋的有益功效发挥到极致,不但大大延长了果粒的咀嚼感和货架期,还可以产生爆裂感,增加了消费者的食用趣味性,是一种集健康、营养、美味、趣味为一体的功能性产品,并且可以将其加入到饮料、果冻、刨冰、果酱等产品中,有着巨大的市场前景。
魔芋多糖具有高膨胀性、持水性、粘弹性、凝胶易成孔等特点,加工成仿生制品,不仅口感好,入味也较彻底。该项目有50%的魔芋粉进行酶解处理,并将其添加到魔芋仿生果粒中;目前,我们主要采用的方法是将魔芋粉、海藻酸钠、氯化钾、风味物质(奶粉、可可粉等)、益生元(低聚糖,多糖、多元醇、蛋白质水解物等、益生菌等原辅料参数进行复配使用,经长期试验已将解决了魔芋仿生果粒容易破碎的问题,并且控制复配混合液在钙制剂中保留的时间,可以控制仿生果粒的Q弹程度。将该仿生果粒添加到饮料中,赋予饮料丰满的口感,给人一种耳目一新的感觉,这种新型食品融入了更多的现代快节奏和时尚的元素,更易满足现代人对生活的营养需求和心理需求。
现有技术中多将魔芋与海藻酸钠和可溶性钙源混合制得包过有魔芋的海藻酸钙胶体。海藻酸钠是从褐藻类的海带或马尾藻中提取的一种多糖,是由β-D-甘露糖醛酸和α-L-古洛糖醛酸组成的一种线型聚合物,其分子式为[C6H7O6Na2]n,相对分子量在32000~200000之间。海藻酸钠能与二价以上的金属离子如Ca2+、Ba2+、Al3+等发生置换反应,形成不可逆型凝胶。
魔芋的主要成分是葡甘露聚糖,分子式为[C6H10O5]n,是由D-葡萄糖和D-甘露糖按1∶1.6浓度比以β-1,4糖苷键连接而成的杂多糖。魔芋水解形成的魔芋胶是非凝胶多糖。
海藻酸钙凝胶和魔芋凝胶的分散体在果汁或者饮料中贮存的时间有限,严重限制商品的货架期。
发明内容
本发明的目的在于提供一种再制魔芋颗粒的制备方法,该发明有效提高魔芋颗粒的致密程度,提高凝胶强度,利于延长产品的货架期。
为解决此技术问题,本发明的技术方案是:一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
步骤二、将步骤一的混合液灭菌处理;
步骤三、酶解;
酶解温度50-70℃,酶解时间2-6h;
步骤四、灭酶;
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;
步骤七、钙化凝胶
向步骤六的混合液中加入钙溶液成胶,制颗粒。
优选步骤一中溶解魔芋粉的水温度为60至80℃,水的质量为魔芋粉质量的80至200倍;利于魔芋粉充分溶解,利于魔芋酶解。
优选步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:2s/2s至6s/6s;
超声功率:300至600W;
温度控制:40至80℃;
超声时间为45至90min。
本发明通过控制超声处理均匀魔芋粉溶解和分散,利于减小颗粒中的空隙,提高颗粒的凝胶强度。
优选步骤二灭菌的工艺条件:
温度:85至121℃;
灭菌时间:5S至20min;
灭菌后的混合液降温至55至75℃。
本发明保证灭菌彻底,保证产品的安全性和稳定性,制得产品符合国标。
优选步骤三酶的添加量为10至100*103U/g;
酶为纤维素酶、α-淀粉酶、β-葡聚糖酶和β-甘露糖酶中的一种或者几种。本发明中葡甘露聚糖的长链通过酶解断裂,在保持魔芋有益于人体的成分的同时,弱化魔芋的长链糖对胶体内部结构的影响,减少因魔芋的结构而存在的空隙,强化海藻酸钙胶体的均匀性,提高颗粒内部结构的均匀性和致密性。
优选步骤四灭酶的工艺条件为:
温度:80至100℃;
灭酶5-10min;
灭酶后混合液温度降温至10-30℃。
优选步骤四灭酶后向混合液中加入益生菌发酵,发酵的工艺条件:
温度:35至50℃;时间:5至48h;
发酵完成降温至10-30℃,得魔芋发酵液。本发明通过使用益生菌对酶解后的混合体系发酵,发酵作用均匀细化魔芋粉在水中的分散,于海藻酸钠中均匀分散,不会对胶体的结构产生影响;同时,发酵步骤也丰富了产品的风味,利于产品与多种风味调节物质的配合。
优选益生菌添加量为2至100*103U/g;
所述益生菌为植物乳杆菌、乳酸链球菌和双歧杆菌中的一种或者几种。优选钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。通过使用上述钙剂一方面与海藻酸钠生成海藻酸钙胶体,使用钙溶液利于钙离子与海藻酸钠在溶解中的均匀快速分散,海藻酸钙胶体将分散在体系中的魔芋酶解和发酵的小分子产物均匀包围,成型后得凝胶强度好的再制魔芋颗粒。
通过采用上述技术方案,本发明的有益效果是:
1、本发明针对现有技术中魔芋粉、海藻酸钠和钙溶液制得的凝胶,例如珍珠奶茶中珍珠,其在果汁或者奶制品或者豆制品中浸泡一段时间后发生溶胀,不利于产品的货架期,同时,也难以保持Q弹的口感;
本发明先将溶解的魔芋粉酶解,在保持魔芋粉营养的前提下,分解魔芋粉中长链分子结构,仅保持海藻酸钙胶体的内部结构,减少魔芋对海藻酸钙内部结构的影响,减少凝胶中由于长链葡甘露聚糖对海藻酸钙内部胶体的疏松,同时,水解后的魔芋,配合海藻酸钙胶体,增强凝胶强度,提高再制魔芋颗粒的抗溶胀性,可拉伸长度,利于与果汁或者奶制品配合使用,同时保持理想的Q弹口感;
2、本发明制备工艺简便,无需使用多余的食品添加剂,即可获得理想口感的颗粒,食用安全放心。
从而实现本发明的上述目的。
具体实施方式
为了进一步解释本发明的技术方案,下面通过具体实施例来对本发明进行详细阐述。
实施例1
一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
溶解魔芋粉的水温度为60℃,水的质量为魔芋粉质量的80倍;利于魔芋粉充分溶解,利于魔芋酶解。
步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:2s/2s;
超声功率:300W;
温度控制:40℃;
超声时间为45。
步骤二、将步骤一的混合液灭菌处理;
灭菌的工艺条件:
温度:85℃;
灭菌时间:20min;
灭菌后的混合液降温至55℃。
步骤三、酶解;
酶解温度50℃,酶解时间6h;
酶为纤维素酶的添加量为10*103U/g;
步骤四、灭酶;
工艺条件为:
温度:80℃;
灭酶10min;
灭酶后混合液温度降温至10℃。
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等,本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入氯化钙溶液成胶,制颗粒。
实施例2
一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
溶解魔芋粉的水温度为65℃,水的质量为魔芋粉质量的160倍;利于魔芋粉充分溶解,利于魔芋酶解。
步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:3s/3s;
超声功率:400W;
温度控制:50℃;
超声时间为55min。
步骤二、将步骤一的混合液灭菌处理;
灭菌的工艺条件:
温度:100℃;
灭菌时间:10min;
灭菌后的混合液降温至60℃。
步骤三、酶解;
酶解温度60℃,酶解时间4h;
α-淀粉酶的添加量为30*103U/g;
步骤四、灭酶;
工艺条件为:
温度:90℃;
灭酶10min;
灭酶后混合液温度降温至20℃。
步骤四灭酶后向混合液中加入益生菌发酵,发酵的工艺条件:
温度:35℃;时间:5h;
发酵完成降温至10℃,得魔芋发酵液。
植物乳杆菌添加量为2*103U/g;
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等,本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入氯化钙溶液成胶,制颗粒。
实施例3
一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
溶解魔芋粉的水温度为70℃,水的质量为魔芋粉质量的120倍;利于魔芋粉充分溶解,利于魔芋酶解。
步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:4s/4s;
超声功率:500W;
温度控制:60℃;
超声时间为65min。
步骤二、将步骤一的混合液灭菌处理;
灭菌的工艺条件:
温度:121℃;
灭菌时间:5s;
灭菌后的混合液降温至65℃。
步骤三、酶解;
酶解温度70℃,酶解时间4h;
β-葡聚糖酶的添加量为60*103U/g;
步骤四、灭酶;
工艺条件为:
温度:100℃;
灭酶:5min;
灭酶后混合液温度降温至30℃。
步骤四灭酶后向混合液中加入益生菌发酵,发酵的工艺条件:
温度:40℃;时间:24h;
发酵完成降温至20℃,得魔芋发酵液。
乳酸链球菌添加量为50*103U/g;
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等,本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入柠檬酸钙溶液成胶,制颗粒。
实施例4
一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
溶解魔芋粉的水温度为75℃,水的质量为魔芋粉质量的160倍;利于魔芋粉充分溶解,利于魔芋酶解。
步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:5s/5s;
超声功率:600W;
温度控制:70℃;
超声时间为75min。
步骤二、将步骤一的混合液灭菌处理;
灭菌的工艺条件:
温度:110℃;
灭菌时间:5min;
灭菌后的混合液降温至70℃。
步骤三、酶解;
酶解温度60℃,酶解时间5h;
β-甘露糖酶的添加量为100*103U/g;
步骤四、灭酶;
工艺条件为:
温度:90℃;
灭酶:10min;
灭酶后混合液温度降温至20℃。
步骤四灭酶后向混合液中加入益生菌发酵,发酵的工艺条件:
温度:50℃;时间:48h;
发酵完成降温至30℃,得魔芋发酵液。
双歧杆菌添加量为100*103U/g;
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等,本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入葡萄糖酸钙溶液成胶,制颗粒。
实施例5
一种再制魔芋颗粒的制备方法,包括以下步骤:
步骤一、魔芋粉溶解于热水;
溶解魔芋粉的水温度为80℃,水的质量为魔芋粉质量的200倍;利于魔芋粉充分溶解,利于魔芋酶解。
步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:6s/6s;
超声功率:500W;
温度控制:80℃;
超声时间为90min。
步骤二、将步骤一的混合液灭菌处理;
灭菌的工艺条件:
温度:121℃;
灭菌时间:30s;
灭菌后的混合液降温至75℃。
步骤三、酶解;
酶解温度50℃,酶解时间6h;
α-淀粉酶的添加量为80*103U/g;
步骤四、灭酶;
工艺条件为:
温度:80℃;
灭酶:5min;
灭酶后混合液温度降温至10℃。
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等,本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入乳酸钙溶液成胶,制颗粒。
优选钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。通过使用上述钙剂一方面与海藻酸钠生成海藻酸钙胶体,使用钙溶液利于钙离子与海藻酸钠在溶解中的均匀快速分散,海藻酸钙胶体将分散在体系中的魔芋酶解和发酵的小分子产物均匀包围,成型后得凝胶强度好的再制魔芋颗粒。
对比例1
使用同实施例1等量的魔芋粉、海藻酸钠和氯化钙混合制得魔芋颗粒。
对比例2
使用与实施例1等量的海藻酸钠和氯化钙混合制得凝胶颗粒。
将实施例1至5以及对比例1和2制得的颗粒进行溶胀性测试和拉伸强度测试,具体的测试方法如下;测试结果详见表1所示。
溶胀性测试:
将一定质量的吸干表面水分的颗粒浸入冷藏于4℃的纯净水中,分别放置1d/7d/14d/28d,将放置不同时间的颗粒取出,观察其状态并称量颗粒重量,吸干表面水分,计算颗粒的溶胀率;
溶胀率=(浸泡后质量-浸泡前质量)/浸泡前质量。
拉伸强度测试
将凝胶分别制备成5cm×0.2cm的条状和1.5cm×2.0cm的柱状,在万能电子拉力实验机上测定拉伸强度、断裂伸长率,每个样品平行制备5个试样,实验值取平均值。横梁速度为5mm﹒min-1,室温保持为25℃。
表1实施例与对比例制得颗粒的测试数据
结合实施例1至实施例5与对比例工艺和原料的变化,可知,本发明制得的再制魔芋颗粒凝胶强度得到了很好的保持,相对于对比例1,有效改善了颗粒的溶胀性,即本发明制得的颗粒在水或者其他的果汁、奶制品中,可以长时间放置,利于产品货架期的延长,接近于对比文件2的凝胶强度,同时保持获得Q弹的口感。
Claims (9)
1.一种再制魔芋颗粒的制备方法,其特征在于:包括以下步骤:
步骤一、魔芋粉溶解于热水;
步骤二、将步骤一的混合液灭菌处理;
步骤三、酶解;
酶解温度50-70℃,酶解时间2-6h;
步骤四、灭酶;
步骤五、均质;
均质的工艺条件为:10至45Mpa;
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质,混合均匀;
步骤七、钙化凝胶
向步骤六的混合液中加入钙溶液成胶,制颗粒。
2.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤一中溶解魔芋粉的水温度为60至80℃,水的质量为魔芋粉质量的80至200倍。
3.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤一中,魔芋粉溶于水后经超声波处理,工艺条件如下:
超声工作/间歇时间:2s/2s至6s/6s;
超声功率:300至600W;
温度控制:40至80℃;
超声时间为45至90min。
4.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤二灭菌的工艺条件:
温度:85至121℃;
灭菌时间:5S至20min;
灭菌后的混合液降温至55至75℃。
5.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤三酶的添加量为10至100*103U/g;
酶为纤维素酶、α-淀粉酶、β-葡聚糖酶和β-甘露糖酶中的一种或者几种。
6.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤四灭酶的工艺条件为:
温度:80至100℃;
灭酶5-10min;
灭酶后混合液温度降温至10-30℃。
7.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:步骤四灭酶后向混合液中加入益生菌发酵,发酵的工艺条件:
温度:35至50℃;时间:5至48h;
发酵完成降温至10-30℃,得魔芋发酵液。
8.如权利要求7所述的一种再制魔芋颗粒的制备方法,其特征在于:益生菌添加量为2至100*103U/g;
所述益生菌为植物乳杆菌、乳酸链球菌和双歧杆菌中的一种或者几种。
9.如权利要求1所述的一种再制魔芋颗粒的制备方法,其特征在于:钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。
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