CN112293693A - 一种混合蔬果爆爆珠及其制备方法 - Google Patents
一种混合蔬果爆爆珠及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种混合蔬果爆爆珠及其制备方法。所述爆爆珠包括海藻酸钙外壳壁材及蔬果汁芯材,所述蔬果汁芯材包含紫胡萝卜或普通胡萝卜、番茄、调味剂及纯净水。制备方法为:将紫胡萝卜或普通胡萝卜、番茄切成小块,与纯净水一起放入打浆机中并加入调味剂,打浆得到混合蔬果浆;将海藻酸钠溶液与混合蔬果浆混合;将混合液通过圆孔模具,滴入固化液中固化成爆爆珠;将爆爆珠从固化液中分离出,用纯净水分次漂洗;装罐,杀菌,保存备用。本发明提供的爆爆珠外表颜色鲜亮有光泽,球体形状圆润饱满,稳定性好,透明度高,口味酸甜度适中,外皮的厚度适宜,爆浆感明显,咀嚼感佳,能延长蔬果营养物质的保存时间,有利于蔬果汁的贮藏和使用。
Description
技术领域
本发明涉及一种混合蔬果爆爆珠及其制备方法,属于食品加工技术领域。
背景技术
紫胡萝卜中富含花青素及胡萝卜素,胡萝卜素在人体中其可以转化为维生素A,食用紫胡萝卜不仅有保健功效,如调理肝脏、保护视力以及防止维生素A缺乏病,它还具有一定的药用价值,可治疗小儿软骨病、眼干燥症、夜盲症等。而花青素是一种水溶性色素,在空气或见光条件下易于氧化反应使有色物质产生变化,从而会使食品液体产生变色甚至发生质变。番茄既可作蔬菜亦可作水果食用,其果实的红色通常代表其含有非常丰富的番茄红素,这种色素具有较强的抗氧化作用,人体适量的摄入一些番茄红素,能有效的延缓皮肤衰老,增加血管的弹性,能起到较强的抗紫外线作用,而且能够缓解紫外线过敏者的症状,保持身体健康。
发明内容
本发明所要解决的技术问题是:提供一种混合蔬果爆爆珠及其制备方法。
为了解决上述技术问题,本发明提供了一种混合蔬果爆爆珠,其特征在于,包括海藻酸钙外壳壁材及蔬果汁芯材,所述蔬果汁芯材包含紫胡萝卜或普通胡萝卜、番茄、调味剂及纯净水。
优选地,所述海藻酸钙外壳壁材与蔬果汁芯材的质量比为(1~5):1。
优选地,所述海藻酸钙外壳壁材由食品级海藻酸钠溶液与固化液制得。
更优选地,所述食品级海藻酸钠溶液的质量浓度为1~8%;所述固化液由质量浓度1~5%的L-乳酸钙、柠檬酸钙、氯化钙、葡萄糖酸钙、苹果酸钙和复合果酸钙中的任意一种与质量浓度0.1~1.5%的壳聚糖配置成的混合溶液制备。所述壳聚糖为水溶性壳聚糖,相比普通壳聚糖具有较好的溶解性能,保持了壳聚糖的高分子特性,使用方便,应用范围广泛。在食品领域被用作食品添加剂、食品原料、食品辅料等。
优选地,所述紫胡萝卜或普通胡萝卜与番茄的质量比为1:2~4:1,两者的质量之和与纯净水质量比为1:(1~4)。
优选地,所述调味剂包括酸味剂及甜味剂,所述酸味剂采用柠檬酸,其添加量为蔬果汁芯材质量的0.05~0.15%;所述甜味剂采用白砂糖、棉白糖、黄沙糖或果葡糖浆,其添加量为蔬果汁芯材质量的5~10%。
更优选地,所述的蔬果汁芯材中紫胡萝卜或普通胡萝卜与番茄、调味剂的质量比为1:2:7;所述调味剂采用柠檬酸及白砂糖,柠檬酸的添加量为蔬果汁芯材质量的0.1%,白砂糖的添加量为蔬果汁芯材质量的8%。本发明所采用的原料均为食品级。
本发明还提供了上述混合蔬果爆爆珠的制备方法,其特征在于,包括以下步骤:
步骤1):将紫胡萝卜或普通胡萝卜、番茄切成小块,与纯净水一起放入打浆机中并加入调味剂,进行打浆混合处理,打浆得到混合蔬果浆;
步骤2):将海藻酸钠溶液与混合蔬果浆混合,冷藏静置8~24h,消除气泡;
步骤3):配制固化液;
步骤4):将步骤2)所得混合液通过圆孔模具,滴入固化液中固化成爆爆珠;
步骤5):将爆爆珠从固化液中分离出,用纯净水分次漂洗,除去表面残留的固化液;
步骤7):装罐,杀菌,保存备用。
优选地,所述步骤4)中圆孔模具的孔径为8~10mm,模具直径的选择可以根据需求调节。
优选地,所述步骤4)中的固化时间为2~10min。
本发明以蔬果汁爆爆珠芯材为混合蔬果汁,主要包括紫胡萝卜与番茄,但不排斥加入和使用其它蔬果汁。本发明所采用的原料具有以下优点:
紫胡萝卜是属于胡萝卜品种之一,其颜色主要是以紫色为主。紫胡萝卜的直根部可以被人们所食用,其紫色的汁水清甜,带有萝卜的特殊香气。肉质肥嫩,其紫色果肉内含有对人体健康有益的多种营养成分,因此它经常被用作高档餐馆的特色菜。紫胡萝卜中具有较多的胡萝卜素,在人体中其可以转化为维生素A,食用紫胡萝卜不仅有保健功效,如调理肝脏、保护视力以及防止维生素A缺乏病,它还具有一定的药用价值,可治疗小儿软骨病、眼干燥症、夜盲症等。除胡萝卜素外,紫胡萝卜还拥有丰富的紫色色素,有预防糖尿病、调理肝功能、降低血压等功效,其中的花青素具有缓解眼疲劳、降低体内胆固醇、增加血管弹性、抗氧化等效果。同时,紫胡萝卜还富含钙、镁、钾、维生素C等矿物质。
番茄人们经常在日常生活中食用,又称为西红柿,是被众人所熟悉的蔬菜。番茄被称为众多水果和蔬菜中的营养之王,其果实所蕴藏的独特味道以及拥有的多种营养深受人们的欢迎。番茄中含有的各类维生素正是人体进行生命活动时所需要的,如维生素A、维生素B1、维生素B2、维生素C等,并且其富含钙、磷、铁、锌等矿物质元素。番茄果实的红色表示其含有非常丰富的番茄红素,这种色素具有较强的抗氧化作用,人体适量的摄入一些番茄红素,能有效的延缓皮肤衰老,增加血管的弹性,能起到较强的抗紫外线作用,而且能够缓解紫外线过敏者的症状。
海藻酸钠是从褐藻类的海带或马尾藻中提取碘和甘露醇之后的副产物。其分子由β-D-甘露糖醛酸和α-L-古洛糖醛酸按(1→4)键连接而成,是一种天然多糖,具有药物制剂辅料所需的稳定性、溶解性、粘性和安全性。海藻酸钠已经在食品工业和医药领域得到了广泛应用。
L-乳酸钙,为白色晶状粉末,无异味,溶解度优于其它乳酸钙,不溶于无机溶剂,L-乳酸钙为左旋乳酸钙,极易溶于水。在钙元素为人体吸收的情况下,左旋乳酸能调节人体微循环,没有DL-乳酸钙的发酵酸臭味,较之DL-乳酸钙相比有更大的使用价值。
蔬果汁口味的爆爆珠可用于奶茶、果饮、乳饮、蛋糕装饰、蛋挞夹心、冰粥等,因其拥有特殊的爆破口感,不爱吃蔬果的儿童及成年人也能被它吸引,蔬果汁口味的爆爆珠或可提供一种新途径,增加人们每日所需蔬果摄入量。
与现有技术相比,本发明的有益效果如下:
1)制备了一种市场上的口味极少的用蔬果汁作为芯材的新型爆爆珠。
2)采用两步混合制浆法,分别预制备蔬果海藻酸钠凝胶剂混合浆,以及钙盐与壳聚糖混合固化液,得到两相混合液后,然后再将两相作用制备产品。
3)蔬果汁口味的爆爆珠可用于奶茶、果饮、乳饮、蛋糕装饰、蛋挞夹心、冰粥等,应用及适应范围广泛。
4)本发明的爆爆珠因其拥有特殊的爆破口感,适用于不爱吃蔬果的儿童及成人,蔬果汁口味的爆爆珠或可提供一种新途径,增加人们每日所需蔬果摄入量。
附图说明
图1为本发明提供的混合蔬果爆爆珠的照片。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,并配合附图作详细说明如下。
实施例1-4
制作步骤:将切成小块的紫胡萝卜、番茄及纯净水放入打浆机中,加入酸度调节剂和甜度调节剂,进行混合打浆处理,得出紫胡萝卜和番茄混合浆。紫胡萝卜、番茄的混合质量比为1:2~4:1。混合蔬果与纯净水质量比为1:4~1:1。酸度及甜度调味剂所表示的百分比为它们在芯材中所占的重量百分比。配制不同浓度的海藻酸钠溶液,作为壁材的海藻酸钠溶液的质量浓度设计1%、1.5%、2%、2.5%、3%五个浓度梯度,与蔬果汁芯材按1:1至1:5混合,静置8~24h。配制钙盐与壳聚糖配置成的混合固化溶液,固化液中钙盐的质量浓度为1~5%,壳聚糖的质量浓度为0.5%~1%。将含混合蔬果浆的水溶液和凝胶剂海藻酸钠缓慢加入含有钙盐与壳聚糖混合溶液的槽中,将二者混合的固化时间为6min,选择直径为8~10mm的圆孔模具制作。使用漏勺分离出爆爆珠,用纯净水多次漂洗,除去表面残留的固化液。装罐,杀菌,保存备用。实施例1-5的配方方案如表1所示。所述的百分比为所述调味剂占所述芯材中混合浆和水的总质量的质量百分比。海藻酸钠、钙盐和壳聚糖的百分比为其制备爆爆珠过程中所选的自身的溶液的质量浓度。
表1
表1中,所述的份为配比时重量份额,所述的百分比为所述调味剂占所述芯材中混合浆和水的总质量的质量百分比。所述的海藻酸钠、钙盐和壳聚糖的百分比为其制备爆爆珠过程中所选的自身的质量浓度。
将制备得到的实施例1,实施例2,实施例3,实施例4,实施例5进行感官评定,感官评定由10名感官评价员对爆爆珠的口感进行评价,每组实验均进行3次,取其平均值作为结果记录,以感官评价确定不同实施例制得的爆爆珠的优劣,得到的结果如表2所示。
表2
感官评定指标 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
形状(20分) | 12 | 17 | 18 | 13 | 14 |
颜色(20分) | 16 | 15 | 17 | 16 | 15 |
气味(15分) | 13 | 14 | 12 | 14 | 13 |
口感(45分) | 27 | 25 | 33 | 31 | 27 |
总分(100分) | 68 | 71 | 80 | 74 | 70 |
感官评定结果表明:实施例1表皮口感较软;实施例2爆爆珠外形较上一浓度制作的爆爆珠更为圆润;实施例3的感官分数最高,有嚼劲,最受消费者喜爱;实施例4和5的爆爆珠适合喜爱外皮的咀嚼感稍硬的消费者。所得的爆爆珠产品无海藻腥味,爆爆珠外壳弹性好,厚薄适中,其表皮具有咀嚼感,饱满圆球状且无拖尾现象,具有爆浆感。
分别制作实施例6-10。
其中,所述的百分比为所述调味剂占所述芯材中的混合浆和水的总质量的质量百分比,所述的比例份为配比时重量份额,海藻酸钠、钙盐和壳聚糖的百分比为其制备爆爆珠过程中所选的溶液的质量浓度。
蔬果汁芯材与海藻酸钠壁材的质量比:实施例6-7为1:2,实施例8~10为1:3。
实施例6-8
实施例6-8制备的海藻酸钠溶液的质量浓度为2%,胶液滴置前的静置时间为12h,固化液中L-乳酸钙的质量浓度为3%,壳聚糖的质量浓度为1%。实施例6~8制备的固化时间分别为2min、4min、6min。
实施例9-10
实施例9-10制备的海藻酸钠溶液的质量浓度为4%,胶液滴置前的静置时间为24h,固化液中复合果酸钙的质量浓度为4%,壳聚糖的质量浓度为0.5%。实施例9~10制备的固化时间分别为8min、10min。
感官评定由10名感官评价员对爆爆珠的口感进行评价,以感官评价和测量爆爆珠的粒径及皮厚对爆爆珠进行评价。
实施例6~10分别得到65、75、80、74、67的感官评价分数。
爆爆珠的粒径及皮厚的测量方式为每组实验随机抽取5颗爆爆珠,使用游标卡尺测量爆爆珠的直径,每颗爆爆珠取不同位置测量三次直径,取其平均值记录。皮厚的测量方法为用针将爆爆珠扎破,使其内部芯液完全流出,使用游标卡尺固定爆爆珠外膜的两端,测量膜的厚度,每颗爆爆珠取不同位置测量三次皮厚,取其平均值记录,平均粒径及平均膜厚结果如表3所示。
表3
外型性状 | 实施例6 | 实施例7 | 实施例8 | 实施例9 | 实施例10 |
平均粒径/cm | 0.859 | 0.848 | 0.854 | 0.883 | 0.875 |
平均膜厚/cm | 0.0534 | 0.0764 | 0.119 | 0.151 | 0.214 |
感官评定结果表明实施例基本咀嚼口感好、形状饱满圆润,有光泽,爆浆感佳,受测试员喜爱。可以根据产品的需要选择膜厚度不同爆爆珠加入产品中使用。
本发明中优选以下条件制作芯材:番茄、紫萝卜、纯净水的质量比为2:1:7,加入0.1wt%的柠檬酸和10wt%的白砂糖。本发明中优选海藻酸钠溶液的质量浓度为2%,固化时间为4min,芯材与壁材的质量比为1:3。
本发明所制备的爆爆珠无腥味、异味,外表颜色鲜亮有光泽,球体形状圆润饱满。爆爆珠的透明度高,口味酸甜度适中,外皮的厚度适宜,弹性好,爆浆感明显,咀嚼感佳,拥有较好的品质。本发明提供的爆爆珠产品稳定性好,有利于蔬果汁贮藏。样品如图1所示。
Claims (10)
1.一种混合蔬果爆爆珠,其特征在于,包括海藻酸钙外壳壁材及蔬果汁芯材,所述蔬果汁芯材包含紫胡萝卜或普通胡萝卜、番茄、调味剂及纯净水。
2.如权利要求1所述的混合蔬果爆爆珠,其特征在于,所述海藻酸钙外壳壁材与蔬果汁芯材的质量比为(1~5):1。
3.如权利要求1所述的混合蔬果爆爆珠,其特征在于,所述海藻酸钙外壳壁材由食品级海藻酸钠溶液与固化液制得。
4.如权利要求3所述的混合蔬果爆爆珠,其特征在于,所述食品级海藻酸钠溶液的质量浓度为1~8%;所述固化液由质量浓度1~5%的L-乳酸钙、柠檬酸钙、氯化钙、葡萄糖酸钙、苹果酸钙和复合果酸钙中的任意一种与质量浓度0.1~1.5%的壳聚糖配置成的混合溶液制备。
5.如权利要求1所述的混合蔬果爆爆珠,其特征在于,所述紫胡萝卜或普通胡萝卜与番茄的质量比为1:2~4:1,两者的质量之和与纯净水质量比为1:1~1:4。
6.如权利要求1所述的混合蔬果爆爆珠,其特征在于,所述调味剂包括酸味剂及甜味剂,所述酸味剂采用柠檬酸,其添加量为蔬果汁芯材质量的0.05~0.15%;所述甜味剂采用白砂糖、棉白糖、黄沙糖或果葡糖浆,其添加量为蔬果汁芯材质量的5~10%。
7.如权利要求6所述的混合蔬果爆爆珠,其特征在于,所述的蔬果汁芯材中紫胡萝卜或普通胡萝卜与番茄、调味剂的质量比为1:2:7;所述调味剂采用柠檬酸及白砂糖,柠檬酸的添加量为蔬果汁芯材质量的0.1%,白砂糖的添加量为蔬果汁芯材质量的8%。
8.权利要求1-7任意一项所述的混合蔬果爆爆珠的制备方法,其特征在于,包括以下步骤:
步骤1):将紫胡萝卜或普通胡萝卜、番茄切成小块,与纯净水一起放入打浆机中并加入调味剂,进行打浆混合处理,打浆得到混合蔬果浆;
步骤2):将海藻酸钠溶液与混合蔬果浆混合,冷藏静置8~24h,消除气泡;
步骤3):配制固化液;
步骤4):将步骤2)所得混合液通过圆孔模具,滴入固化液中固化成爆爆珠;
步骤5):将爆爆珠从固化液中分离出,用纯净水分次漂洗,除去表面残留的固化液;
步骤7):装罐,杀菌,保存备用。
9.如权利要求8所述的混合蔬果爆爆珠的制备方法,其特征在于,所述步骤4)中圆孔模具的孔径为8~10mm。
10.如权利要求8所述的混合蔬果爆爆珠的制备方法,其特征在于,所述步骤4)中的固化时间为2~10min。
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CN113383957A (zh) * | 2021-07-14 | 2021-09-14 | 中国药科大学 | 一种富含葛根、甘草和薄荷复合功能爆珠的制备方法 |
CN114304549A (zh) * | 2021-12-30 | 2022-04-12 | 常州金马包装机械有限公司 | 一种果浆爆爆珠生产设备 |
CN114343138A (zh) * | 2022-01-17 | 2022-04-15 | 天津商业大学 | 一种液芯果味夹心蛋及制备方法 |
CN114557424A (zh) * | 2022-03-14 | 2022-05-31 | 上海海洋大学 | 一种鲍汁爆爆珠海鲜粥及其制备方法 |
CN114586953A (zh) * | 2022-03-24 | 2022-06-07 | 海南博亿生物科技发展有限公司 | 一种包埋天然芦荟粒爆爆珠及其制备方法 |
CN116473182A (zh) * | 2023-04-06 | 2023-07-25 | 广州浩恩奉仕食品有限公司 | 一种爆爆珠、饮料及制备方法 |
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CN112956692A (zh) * | 2021-04-15 | 2021-06-15 | 潘浩铖 | 一种用于奶茶的“爆爆脆”辅料配方及其制备工艺 |
CN113080223A (zh) * | 2021-05-07 | 2021-07-09 | 漳州好名新食品有限公司 | 一种厚切蛋糕及其制备方法 |
CN113383957A (zh) * | 2021-07-14 | 2021-09-14 | 中国药科大学 | 一种富含葛根、甘草和薄荷复合功能爆珠的制备方法 |
CN114304549A (zh) * | 2021-12-30 | 2022-04-12 | 常州金马包装机械有限公司 | 一种果浆爆爆珠生产设备 |
CN114343138A (zh) * | 2022-01-17 | 2022-04-15 | 天津商业大学 | 一种液芯果味夹心蛋及制备方法 |
CN114557424A (zh) * | 2022-03-14 | 2022-05-31 | 上海海洋大学 | 一种鲍汁爆爆珠海鲜粥及其制备方法 |
CN114586953A (zh) * | 2022-03-24 | 2022-06-07 | 海南博亿生物科技发展有限公司 | 一种包埋天然芦荟粒爆爆珠及其制备方法 |
CN114586953B (zh) * | 2022-03-24 | 2024-04-30 | 海南博亿生物科技发展有限公司 | 一种包埋天然芦荟粒爆爆珠及其制备方法 |
CN116473182A (zh) * | 2023-04-06 | 2023-07-25 | 广州浩恩奉仕食品有限公司 | 一种爆爆珠、饮料及制备方法 |
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