CN112106876A - 一种酥脆型休闲食品专用粘合剂 - Google Patents
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
本发明公开了一种酥脆型休闲食品专用粘合剂的制备方法。所述粘合剂的组成如下:以重量份计,水苏糖15~20份、抗性糊精8~15份、麦芽糖浆5~12份、水10~24份、中链甘油三酯15~20份。主要制作步骤为:(1)将称量好的麦芽糖浆溶于水,麦芽糖浆与水的比例为1:2;(2)将水苏糖、抗性糊精加入稀释后的麦芽糖浆溶液中,混合均匀;(3)将中链甘油三酯、混合糖浆放入锅中熬制,熬制温度为120~140℃,熬制时间为1~3min;(4)熬制结束后的粘合剂即可用于酥脆型休闲食品原料的粘合。粘合剂以功能性低聚糖和油脂作为主要原料,在保证食品粘合性与酥脆性良好的同时,有效降低了粘牙程度与硬度,强化了营养特性。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种适用于酥脆型休闲食品(例如米通、麦通、米花糖、苕丝糖、花生酥等)原辅料粘合的低甜、无蔗糖粘合剂配方。
背景技术
酥脆型休闲食品,例如米通、麦通、米花糖、苕丝糖、花生酥等,其原料常为分散物料,例如,米通的原料为气流膨化工艺生产的大米花、米花糖的原料为经油炸处理的糯米、苕丝糖的原料则为经油炸处理的红薯丝。酥脆型休闲食品制作过程中需要通过添加粘合剂实现粘合,传统的粘合剂多为白砂糖、蜂蜜、麦芽糖浆,采用传统粘合剂制成的食品通常含糖量在30%左右甚至更多。糖含量过高会导致产品甜度高、口感过于甜腻,久食该类产品易导致龋齿、肥胖,对健康造成不利影响。同时,加入大量的白砂糖也会使产品粘牙性增大、硬度增加。按照世界卫生组织以及中国、美国等国家膳食指南的建议,每日游离糖的摄入量不应超过50克,最好不超过25克,此处所说的游离糖是指添加糖,或天然存在于蜂蜜、糖浆、果汁和浓缩果汁中的糖,不包括新鲜水果和蔬菜以及牛奶中的天然糖分。
因此,很有必要开发酥脆型休闲食品专用的无蔗糖的粘合剂,以降低产品甜度,减少糖的摄入。
现有粘合剂存在的问题有:(1)由于粘合剂种类与性质的影响,常导致酥脆型休闲食品甜度较高、粘牙性较大;(2)现有的技术方案未完全结合国家标准对添加剂的相关规定进行粘合剂种类的选择与用量的控制,使得部分方案不具有工业化生产的可行性。
针对现有粘合剂原料选择与用量控制不当等问题,本发明提供了一种适用于酥脆型休闲食品的粘合剂。本发明的粘合剂将水苏糖、抗性糊精、麦芽糖浆、中链甘油三酯、水进行适量结合,使休闲食品保持口感酥脆的同时,达到甜度降低、粘牙性降低等目的。
发明内容
为解决上述的技术问题,本发明采用以下技术方案:
一种酥脆型休闲食品专用粘合剂,包括以下重量分数的原料:水苏糖15~20份、抗性糊精8~15份、麦芽糖浆5~12份、水10~24份、中链甘油三酯15~20份。
所述的粘合剂的制备方法包括以下步骤:
(1)将称量好的麦芽糖浆溶于水,麦芽糖浆与水的比例为1:2;
(2)将水苏糖、抗性糊精加入稀释后的麦芽糖浆溶液中,混合均匀;
(3)将中链甘油三酯、混合好的溶液放入锅中加热熬制,熬制温度为120~140℃,熬制时间为1~3min;
(4)熬制结束后的粘合剂即可用于酥脆型休闲食品原料的粘合:物料混合时,预先将配制好的物料加热,保持温度在65~75℃,而后将熬制好的粘合剂与物料进行混合、挤压成型、冷却、包装,得到成品。
与现有技术相比,本发明具有以下有益效果:
1、本发明提供的配方:水苏糖15~20份、抗性糊精8~15份、麦芽糖浆5~12份、水10~24份、中链甘油三酯10~20份,是经过优化设计,能保证产品具有良好粘合性、保持酥脆口感的同时,还具有低甜、低粘牙性、低硬度等特征。
2、本发明的主要粘合成分:水苏糖为一种天然存在的四糖,甜度低,具有良好的稳定性。国家卫生部2010年第17号文件已批准水苏糖为普通食品,适合各类人群长期食用。添加入酥脆型粮食制品可有效降低甜度,避免甜腻感产生,同时,食用水苏糖对人体具有保健功能,这是因为水苏糖不被人体消化吸收,而对人体胃肠道内的双歧杆菌、乳酸菌等有益菌群有着明显的增殖作用,可迅速改善人体消化道内环境,具有调节微生态菌群平衡、缓解便秘、预防肠癌、促进钙等矿物质吸收等功能。
3、本发明中使用的抗性糊精起到了填充剂的作用,抗性糊精是一种低热量可溶性食品原料,2012年8月28日,抗性糊精已被卫生部批准作为普通食品管理。在酥脆型粮食制品中使用抗性糊精可增加产品的膳食纤维含量、有效降低产品的粘牙性与硬度;同时,抗性糊精也具有调节肠道菌群、缓解便秘、预防肠癌、促进矿物质吸收等功能。
4、中链甘油三酯是一类天然油脂的改性产品,不易氧化,不易被人体消化吸收,具有预防肥胖、改善脂质代谢、抗菌、提高运动耐力等功能性质,可快速高效地为机体提供能量而不造成脂肪累积,根据国家卫生计生委办公厅关于中链甘油三酯的有关问题的复函,中链甘油三酯可以作为食品原料或乳化剂使用。其适量使用可进一步丰富产品营养特性。
具体实施方式
下面通过实施例对本发明进行具体阐述。
实施例1:米通的制作
本实施例中,米通的配方为:膨化米花20g,青豆3g,黄豆3g,芝麻3g,开心果6g,扁桃仁6g,南瓜籽6g,山药脆片3g,玉米片3g,水苏糖18g,抗性糊精10g,麦芽糖浆8g,中链甘油三酯18g,水16g。
其制备工艺步骤如下:
(1)将20g膨化米花预先进行烘干处理,称取3g青豆、3g黄豆、3g芝麻、6g开心果、6g扁桃仁、6g南瓜籽、3g山药脆片、3g玉米片,混合均匀后将物料预热,保持温度为70℃,备用;
(2)称取8g麦芽糖浆与16g水,搅拌使麦芽糖浆完全溶解;
(3)称取18g水苏糖、10g抗性糊精,溶解于麦芽糖浆溶液中;
(4)将混合糖溶液与18g中链甘油三酯倒入锅中进行熬制,熬制温度为130℃,熬制时间为2min;
(5)将熬制好的糖浆与原料混合均匀;
(6)将混合好的原料倒入模具,挤压成型;
(7)冷却、包装:产品脱模,冷却至室温后包装得到米通。
实施例2:米花糖的制作
本实例中,米花糖的配方为:糯米花60g,芝麻10g,水苏糖20g,抗性糊精15g,麦芽糖浆10g,中链甘油三酯12g,水24g。
其制备工艺步骤如下:
(1)将60g糯米花与10g芝麻混合均匀,预热,保持温度为70℃,备用;
(2)称取10g麦芽糖浆与20g水,搅拌使麦芽糖浆完全溶解;
(3)称取20g水苏糖、15g抗性糊精,溶解于麦芽糖浆溶液中;
(4)将混合糖溶液与10g中链甘油三酯倒入锅中进行熬制,熬制温度为130℃,熬制时间为2min;
(5)将熬制好的糖浆与原料混合均匀;
(6)将混合好的原料倒入模具,挤压成型;
(7)冷却、包装:产品脱模后,切割,冷却至室温后包装得到米花糖。
实施例3:苕丝糖的制作
本实例中,苕丝糖的配方为:新鲜红薯60g,花生米8g,水苏糖15g,抗性糊精10g,麦芽糖浆12份,中链甘油三酯15g,水24g。
其制备工艺步骤如下:
(1)将红薯去皮,切成大小为0.5cm*0.5cm的红薯丝,红薯丝于沸水中煮2min后,沥出晾凉;
(2)将红薯丝进行油炸,炸至金黄色捞出,沥出多于油脂;
(3)称取12g麦芽糖浆与24g水,搅拌使麦芽糖浆完全溶解;
(4)称取15g水苏糖、10g抗性糊精,溶解于麦芽糖浆溶液中;
(5)将混合糖溶液与15g中链甘油三酯倒入锅中进行熬制,熬制温度为130℃,熬制时间为2.5min;
(6)将熬制好的糖浆与红薯丝、花生米混合均匀;
(7)将混合好的原料倒至烤盘上,挤压成型;
(8)冷却、包装:产品脱模后,切割,冷却至室温后包装得到苕丝糖。
Claims (6)
1.本发明公开了一种酥脆型休闲食品专用粘合剂的制备方法,其特征在于它的组成如下:以重量份计,水苏糖15~20份、抗性糊精8~15份、麦芽糖浆5~12份、水10~24份、中链甘油三酯15~20份。
2.根据权利要求1所述的酥脆型休闲食品专用粘合剂,其特征在于,所述的粘合剂原料包括水苏糖、抗性糊精、麦芽糖浆、水、中链甘油三酯。
3.一种酥脆型休闲食品专用粘合剂的制备方法,包括以下步骤:
(1)将麦芽糖浆溶于水,混合均匀;
(2)将水苏糖、抗性糊精加入稀释后的麦芽糖浆溶液中,混合均匀;
(3)将中链甘油三酯、混合好的溶液放入锅中加热熬制;
(4)熬制结束后的粘合剂即可用于酥脆型食品原料的粘合。
4.根据权利要求3所述的酥脆型休闲食品专用粘合剂的制备方法,其特征在于,步骤(1)中麦芽糖浆与水的比例为1:2。
5.根据权利要求3所述的酥脆型休闲食品专用粘合剂的制备方法,其特征在于,步骤(3)中熬制温度为120~140℃,熬制时间为1~3min。
6.根据权利要求3所述的酥脆型休闲食品专用粘合剂的制备方法,其特征在于,步骤(4)中物料混合前,需预先将配制好的物料加热,保持温度在65~75℃,而后将熬制好的粘合剂与物料进行混合、挤压成型、冷却、包装,得到成品。
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