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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