CN112273639A - 一种包芯结构的人造食品 - Google Patents
一种包芯结构的人造食品 Download PDFInfo
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Abstract
本发明涉及包芯结构的人造食品,属于食品制造领域。一种包芯结构的人造食品,包括内部汁液和外部的凝聚壳体,其内部汁液含有糖浆,凝聚壳体包括两个凝聚面,内表面由汁液中离子促进凝聚,外表面由外部凝聚液促进凝聚形成,且凝聚壳体内包含来自汁液的糖浆。采用本技术方案所提供的包芯结构人造食品,内凝聚面由汁液中离子促进凝聚,外凝聚面由外部凝聚液促进凝聚形成,形成的凝聚壳体内部包含汁液,口感缓变均衡,而以常规技术手段所制备的包芯结构的人造食品壁厚较高,且内部汁液中的味觉物质难以渗入,口感差,且本技术方案所提供的包芯结构人造食品在‑18℃冷链存储运输状况下能够长期稳定保存。
Description
技术领域
本发明涉及人造食品,尤其涉及一种包芯结构的人造食品。
背景技术
包芯结构的人造食品是目前流行于各个饮品、点心等零食餐饮行业的重要配料,起源于以糯米粉为主料的粉圆食品,自古以来是南方地区汤类食品的重要添加配料。但受限于粉圆是依靠淀粉的固化而获得的球状食品,其内外组分均已,口感内外一致。包芯结构的人造食品则是基于粉圆食品所进行的改进,使得包芯结构的人造食品具有粉圆软滑外部口感的同时,还具有内包馅料,比如果汁果酱等成分,入口滑润,嚼劲十足,爆浆味道丰富。包芯结构的人造食品相对于粉圆无论是口味还是口感,都有了质的提升。
现有技术多采用凝胶固化技术制备包芯结构的人造食品,在液滴外表形成固化层,内部包裹液态浆体成分,形成包芯结构的人造食品。但这种工艺存在固化层强度弱,固化层本身内外固化不均一,外表粘度过大的问题,同时这种包芯结构的人造食品的固化层多依靠人造固化剂固化,内部不含有食品材料,味同嚼蜡。更重要的是,目前市面上所生产的包芯结构的人造食品均不能承受低温处理,低温下包芯结构的人造食品内部爆裂、外层粉化,导致包芯结构的人造食品无法承受普遍的-18℃左右的超低温运输,除非添加防腐剂,否则难以长距离冷冻运输与存储。
因此,制造一种耐低温存储、富有口感的包芯结构的人造食品,是目前食品加工行业所面临的急需解决的问题。
发明内容
本发明所要解决的技术问题是提供一种包芯结构的人造食品,解决现在的包芯结构的人造食品口感单一、不能耐低温存储的问题。
技术方案
一种包芯结构的人造食品,包括内部汁液和外部的凝聚壳体,其特征在于,凝聚壳体包括两个凝聚面,内凝聚面由汁液中离子促进凝聚,外凝聚面由外部凝聚液促进凝聚形成,且凝聚壳体内包含来自汁液的糖浆。
进一步,汁液中包含糖浆、凝聚离子盐I、增稠剂;
进一步,所述的凝聚离子盐I选自含有钙离子的盐,包括但不限于碳酸氢钙、氯化钙、碳酸钙、氢氧化钙。
进一步,所述的增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、阿拉伯胶中的一种或多种,用于增加汁液的浓稠度,减缓溶液分子的移动速冻,控制凝胶层的形成速度。
进一步,糖浆浓度选自10wt%~30wt%、凝聚离子盐I浓度选自0.5wt%~3wt%、增稠剂的浓度选自0.1wt%~2wt%。
进一步,凝聚壳体形状优选为球形,直径优选为0.3~1公分。
进一步,所述外部凝聚液包括促进外凝聚面成形的凝固液和促进外凝聚面硬化的固化液。
进一步,所述凝固液选自海藻酸盐溶液,浓度为0.5wt%~10wt%。
进一步,所述固化液包含凝聚离子盐II成分,凝聚离子盐II优选为乳酸钙,浓度选自0.5wt%~5wt%。
一种包芯结构的人造食品二次固化加工工艺,其特征在于:
步骤1:将糖浆、凝聚离子盐I、增稠剂配置成汁液;
步骤2、配置凝胶的水溶液,获得凝固液;
步骤3:将凝聚离子盐配置成固化液;
步骤4:将步骤1配置的汁液滴入凝固液,获得滴珠;
步骤5:将步骤4获得的滴珠转移至步骤3获得的固化液中进行固化。
进一步,步骤4中滴珠在凝固液中的固化时间为2~8min;步骤5中固化的时间为5~10min。
进一步,步骤5所制备的滴珠置于纯净水中清洗后,冷冻保存。
有益效果
采用本技术方案所提供的包芯结构人造食品凝聚壳体包括两个凝聚面,内凝聚面由汁液中离子促进凝聚,外凝聚面由外部凝聚液促进凝聚形成,形成的凝聚壳体内部包含汁液成分,口感缓变均衡,而以常规技术手段所制备的包芯结构的人造食品壁厚较高,且内部汁液中的味觉物质难以渗入,口感差。且本技术方案所提供的包芯结构人造食品在-18℃冷链存储运输状况下能够长期稳定保存。而现有技术所制备的类似结构的食品经过-18℃的冷冻存储后,由说明书对照例可以看出包芯结构的人造食品外壳损坏、粉末化,不在具备原包芯结构的人造食品的形态。
附图说明
图1为本发明实施例1~6所制备产品冷冻前的实物图;
图2为本发明实施例1~6所制备产品-18℃冷冻后的实物图;
图3为本发明实施例1~6所制备产品-18℃冷冻后恢复室温的实物图;
图4为本发明汁液滴入凝固液的操作;
图5为本发明滴珠在凝固液中的固化;
图6为本发明滴珠捏碎后的放大细节图。
具体实施方式
下面结合具体实施例和附图,进一步阐述本发明。
本发明是提出一种包芯结构的人造食品,解决现在的包芯结构的人造食品口感单一、不能耐低温存储的问题。技术方案的实施例如下:
对照例1
称取复合糖浆10g,氯化钙0.5g,卡拉胶0.1g溶于纯净水中,配置100g汁液。称取海藻酸钠0.5g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
对照例2
称取复合糖浆30g,碳酸氢钙3g,海藻酸钠2g溶于纯净水中,配置100g汁液。称取海藻酸钠10g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化2~8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
对照例3
称取复合糖浆15g,氢氧化钙1.5g,甲基纤维素1.0g溶于纯净水中,配置100g汁液。称取海藻酸钠5g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例1
称取复合糖浆10g,氯化钙0.5g,卡拉胶0.1溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠0.5g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙0.5,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例2
称取复合糖浆30g,氯化钙3g,海藻酸钠2g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠10g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙5g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例3
称取复合糖浆15g,氯化钙1.5g,甲基纤维素1g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠5g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙2.5g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化6min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例4
称取复合糖浆18g,氯化钙2.5g,瓜尔胶0.5g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠8g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙4g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为1cm。形成的滴珠在凝固液中固化3min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置6分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例5
称取复合糖浆12g,氯化钙2.4g,琼脂1.8g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠8g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙2g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.8cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置5分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例6
称取复合糖浆18g,氯化钙0.8g,黄原胶0.8g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于包芯结构的人造食品的形成;
称取海藻酸钠6g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成包芯结构的人造食品外壳;本实施例中复合糖浆起到降低包芯结构的人造食品整体凝固点的作用,其在包芯结构的人造食品外壳中阻止外壳因冷冻固化而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙6g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进包芯结构的人造食品外层的海藻酸大分子凝聚,提高包芯结构的人造食品的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.4cm。形成的滴珠在凝固液中固化5min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置5分钟后,滴珠的表面二次固化,形成光滑不黏连的表面包芯结构的人造食品。然后将获得的包芯结构的人造食品放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例7冷冻实验
将实施例1~6、对照试验1~3所制备的包芯结构的人造食品自-18℃下取出后,置于纯净水中25℃下解冻,25min后观察对照;将实施例1~6、对照试验1~3所制备的包芯结构的人造食品自-18℃下取出后,人工剥离各包芯结构的人造食品外壳,粉碎后提取上清液,以复合糖浆为标准,采用旋光法测定糖含量;将实施例1~6、对照试验1~3所制备的包芯结构的人造食品自-18℃下取出后,人工剥离各包芯结构的人造食品外壳后,测定外壳厚度。具体各项测试结果如下:
根据实施例1~6、对照例1~3及性质实验实施例7结果可知,本技术方案所制备的包芯结构的人造食品经过二次固化技术,其在冷冻存储下的保存效果非常稳定,在常见的-18℃下依据本技术方案所制备的包芯结构的人造食品质量受影响。而以常规技术手段所制备的包芯结构的人造食品壁厚较高,且内部汁液中的味觉物质难以渗入,口感差,经过-18℃的冷冻存储下,对照例中包芯结构的人造食品外壳损坏、粉末化,不再具备原包芯结构的人造食品的形态。
Claims (9)
1.一种包芯结构的人造食品,包括内部汁液和外部的凝聚壳体,其特征在于,其内部汁液含有糖浆,凝聚壳体包括两个凝聚面,内表面由汁液中离子促进凝聚,外表面由外部凝聚液促进凝聚形成,且凝聚壳体内包含来自汁液的糖浆。
2.如权利要求1所述的包芯结构的人造食品,其特征在于,汁液中包含糖浆、凝聚离子盐I、增稠剂。
3.如权利要求2所述的包芯结构的人造食品,其特征在于,所述凝聚离子盐I选自含有钙离子的盐,选自碳酸氢钙、氯化钙、碳酸钙、氢氧化钙。
4.如权利要求2所述的包芯结构的人造食品,其特征在于,所述增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、阿拉伯胶中的一种或多种。
5.如权利要求2所述的包芯结构的人造食品,其特征在于,糖浆浓度选自10wt%~30wt%、凝聚离子盐I浓度选自0.5wt%~3wt%、增稠剂的浓度选自0.1wt%~2wt%。
6.如权利要求1所述的包芯结构的人造食品,其特征在于,凝聚壳体形状优选为球形,直径优选为0.3~1公分。
7.如权利要求1所述的包芯结构的人造食品,其特征在于,所述外部凝聚液包括促进外凝聚面成形的凝固液和促进外凝聚面硬化的固化液。
8.如权利要求7所述的包芯结构的人造食品,其特征在于,所述凝固液选自海藻酸盐溶液,浓度为0.5wt%~10wt%。
9.如权利要求7所述的包芯结构的人造食品,其特征在于,所述固化液包含乳酸钙,浓度选自0.5wt%~5wt%。
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