CN112586724A - 一种耐高温易咀嚼低gi凝胶颗粒的制备方法 - Google Patents
一种耐高温易咀嚼低gi凝胶颗粒的制备方法 Download PDFInfo
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Abstract
本发明公开了一种耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,包括:混合制粒:将魔芋粉、海藻酸钠、碳酸钠、水混合均匀后静置0.5~2h得到膏状胶冻,在5℃以下冷冻成颗粒状;成型:将制成的颗粒浸泡在含钙离子的溶液中,在温度为80~95℃钙化液中,浸泡15~40min,再将凝胶颗粒从钙化液中捞出;将捞出的颗粒加入赤藓糖醇保存液后,再在115~121℃灭菌10~30min后进行包装。魔芋粉、海藻酸钠、碳酸钠、水的质量比为6~12:3~6:0.6~1.2:150~300。所述的含钙离子的溶液包括氯化钙或乳酸钙;含钙离子的溶液浓度为0.05~0.15mol/l;含钙离子的溶液与原料颗粒质量比例为1:1~3。本发明既具有魔芋素食耐高温的特性,同时在魔芋葡甘聚糖含量极高的情况下仍然易于咀嚼的效果。
Description
技术领域
本发明涉及魔芋与其它亲水胶体复合凝胶体系领域及健康食品领域。
背景技术
魔芋粉的主要成分魔芋葡甘聚糖是一种优质的膳食纤维,具有明显的饱腹感、肠道健康及控制血糖生成指数的功效,在食品及医药领域里魔芋的使用价值正在不停地被开发展示出来。同时魔芋葡甘聚糖是一种高性能的食品胶体,其既可以与卡拉胶、黄原胶等形成热可逆凝胶,又可以在碱性条件下形成热不可逆凝胶,其中以魔芋碱性热不可逆特性生产的魔芋素食,是一种日趋流行的健康产品。魔芋碱性凝胶素食稳定性强,在高压灭菌条件下,形态及质构无明显变化,因此在产品货架及微生物风险上有天然的优势。
近年来凝胶颗粒类的产品市场较为火爆,目前主流凝胶颗粒均是以卡拉胶与魔芋粉为凝胶体系,不耐高温,需要以白砂糖或果葡糖浆来调味保存,含大量碳水化合物,同时添加大量防腐剂,不符合健康生活理念。申请号201710280753.6的专利中提到一种耐热的凝胶丁的制备,但是其主要是以卡拉胶为凝胶胶体,以结冷胶或海藻酸钠来提高其融化温度,以其凝胶体系来讲无法耐受高压灭菌维持形态。
但是,魔芋葡甘聚糖的强凝胶性,在其添加量较高时,凝胶强度较高不易咀嚼,不适合老人及小孩食用,适用范围受到较大限制。
发明内容
为解决上述技术问题,本发明提供一种耐高温易咀嚼低GI魔芋凝胶颗粒及其制备方法,同时具备富含膳食纤维,能量及升糖指数较低,容易咀嚼受众面广,微生物风险低等优点,可以制成米粒状、球状、丁状等各类形态,可作为代餐米饭、各种食品饮料中的的添加物等,是一种理想的健康食品。
本发明所采用的技术方案是以下配方及步骤:
(1)混合制粒:将魔芋粉、海藻酸钠、碳酸钠、水混合均匀后静置0.5~2h得到膏状胶冻,在5℃以下冷冻成颗粒状;
(2)成型:将制成的颗粒浸泡在含钙离子的溶液中,在温度为80~95℃钙化液中,浸泡15~40min,再将凝胶颗粒从钙化液中捞出;
(3)分装:将步骤(2)中捞出的颗粒加入赤藓糖醇保存液后,再在115~121℃灭菌10~30min后进行包装,制得耐高温易咀嚼低GI魔芋凝胶颗粒。
进一步地,耐高温易咀嚼低GI魔芋凝胶颗粒,其原料液为魔芋粉、海藻酸钠、碳酸钠、水按6~12:3~6:0.6~1.2:150~300的比例混合。
进一步地,耐高温易咀嚼低GI魔芋凝胶颗粒,其魔芋粉原料为魔芋精粉、魔芋微粉、纯化魔芋精粉、纯化魔芋微粉中的一种或是几种的混合物。
进一步地,耐高温易咀嚼低GI魔芋凝胶颗粒,其钙化液为钙离子浓度0.05~0.15mol/l的氯化钙或乳酸钙溶液,钙化液与原料颗粒质量比例为1:1~1:3。
所述的步骤(1)中还添加有大豆磷脂、三聚磷酸钠、或焦磷酸钠;大豆磷脂、三聚磷酸钠、或焦磷酸钠的添加量为魔芋粉质量的1-5%。
赤藓糖醇的添加质量为包装颗粒质量的0.01-0.5%。
魔芋粉本身的碱性凝胶是热不可逆的,同时咀嚼感较强,不利于老人及小孩食用,海藻酸钠与钙离子凝胶是一种不可逆的凝胶体系,口感较为易碎,能够有效降低魔芋碱性凝胶的强度,本发明通过引入海藻酸钠来调整凝胶结构,降低其凝胶强度使其易于咀嚼。但是海藻酸钠与钙离子凝胶速度极快,因此在原料液配制时加入不含钙离子且呈碱性的碳酸钠,保证魔芋粉与海藻酸钠的充分吸水溶胀,然后在加热的钙液中浸泡,实现魔芋粉碱性凝胶及海藻酸钠钙化凝胶。
本申请的技术方案在含有大豆磷脂、三聚磷酸钠、或焦磷酸钠过程中,可以选择不添加碳酸钠。作为优选方案中,大豆磷脂与三聚磷酸钠的组合,以及大豆磷脂有焦磷酸钠的组合添加的效果更好。大豆磷脂起到表面活性剂的作用,使三聚磷酸钠、或焦磷酸钠在魔芋粉的高分子凝胶中迅速分散开,使魔芋粉凝胶的长链分子结构中含有磷酸盐的结构,使其在钙化过程中,魔芋凝胶结构迅速溶胀,将钙化凝胶。
本发明既具有魔芋素食耐高温的特性,同时在魔芋葡甘聚糖含量极高的情况下仍然易于咀嚼,完美解决了上述问题。
具体实施方式
下面结合实施例来进一步说明本发明,但本发明要求保护的范围并不局限于实施例表述的范围。
实施例1
(1)混合:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒;
(2)成型:将制成的颗粒浸泡在钙离子浓度为0.15mol/l(氯化钙溶液),温度为85℃钙化液中,钙化液与原料颗粒质量比例为1:2,浸泡时间为30min,将凝胶颗粒从钙化液中捞出;
(3)分装:将步骤(2)中捞出的颗粒加入赤藓糖醇(赤藓糖醇的添加为颗粒质量的0.1%)保存液后,再在121℃灭菌20min后进行包装,制得耐高温易咀嚼低GI魔芋凝胶颗粒。
实施例2
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例3
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、大豆磷脂0.3g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例4
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、三聚磷酸钠0.3g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例5
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、焦磷酸钠0.3g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例6
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、焦磷酸钠0.3g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例7
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、大豆磷脂0.1g、三聚磷酸钠0.2g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例8
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、大豆磷脂0.1g、三聚磷酸钠0.2g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例9
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、碳酸钠0.8g、大豆磷脂0.1g、焦磷酸钠0.2g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
实施例10
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、海藻酸钠5g、大豆磷脂0.1g、焦磷酸钠0.2g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
对比例1
制备方法同实施例1,仅在步骤(1)为:将魔芋粉10g、碳酸钠0.8g、水200g混合得到膏状胶冻,在5℃以下冷冻成1cm丁状颗粒。
案例 | 凝胶强度(kgf) | 破裂位移(mm) | 血糖生成指数GI |
实施例1 | 3.443 | 4.67 | 9.5 |
实施例2 | 5.259 | 6.37 | 12.8 |
实施例3 | 2.988 | 3.98 | 7.4 |
实施例4 | 3.050 | 3.64 | 7.1 |
实施例5 | 2.685 | 2.45 | 6.7 |
实施例6 | 2.655 | 2.352 | 6.5 |
实施例7 | 1.875 | 2.13 | 5.3 |
实施例8 | 1.834 | 2.13 | 5.6 |
实施例9 | 2.045 | 1.92 | 5.7 |
实施例10 | 1.364 | 2.0 | 5.4 |
对比例1 | 8.354 | 9.223 | 16.7 |
Claims (4)
1.耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,其特征在于,包括以下步骤:
(1)混合制粒:将魔芋粉、海藻酸钠、碳酸钠、水混合均匀后静置0.5~2h得到膏状胶冻,在5℃以下冷冻成颗粒状;
(2)成型:将制成的颗粒浸泡在含钙离子的溶液中,在温度为80~95℃钙化液中,浸泡15~40min,再将凝胶颗粒从钙化液中捞出;
(3)分装:将步骤(2)中捞出的颗粒加入赤藓糖醇保存液后,再在115~121℃灭菌10~30min后进行包装。
2.根据权利要求1所述的耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,其特征在于,魔芋粉、海藻酸钠、碳酸钠、水的质量比为6~12:3~6:0.6~1.2:150~300。
3.根据权利要求1所述的耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,其特征在于,所述的含钙离子的溶液包括氯化钙或乳酸钙;含钙离子的溶液浓度为0.05~0.15mol/l;含钙离子的溶液与原料颗粒质量比例为1:1~3。
4.根据权利要求1所述的耐高温易咀嚼低GI魔芋凝胶颗粒的制备方法,其特征在于,所述的步骤(1)中还添加有大豆磷脂、三聚磷酸钠、或焦磷酸钠;大豆磷脂、三聚磷酸钠、或焦磷酸钠的添加量为魔芋粉质量的1-5%。
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