CN112715894A - 含高含量胶原蛋白的凝胶果冻 - Google Patents
含高含量胶原蛋白的凝胶果冻 Download PDFInfo
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- CN112715894A CN112715894A CN202011607578.5A CN202011607578A CN112715894A CN 112715894 A CN112715894 A CN 112715894A CN 202011607578 A CN202011607578 A CN 202011607578A CN 112715894 A CN112715894 A CN 112715894A
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Abstract
本发明涉及一种含高含量胶原蛋白的凝胶果冻。所述果冻包含胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶,其特征在于所述胶原蛋白肽的平均分子量为500道尔顿‑1600道尔顿,和/或所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0‑2.5):(1.5‑2.0):(0.8‑1.0)。
Description
技术领域
本发明涉及食品领域,特别是果冻食品加工技术。具体而言,本发明涉及一种含高含量胶原蛋白的凝胶果冻。
背景技术
果冻因其外观晶莹、口感Q弹爽滑、风味丰富而广受人们喜爱。近年来胶原蛋白在市售产品中应用较广,比如在粉剂、胶囊、片剂、液体等都有相关产品,主要的宣传功能包括皮肤健康、关节健康、骨健康等。在果冻配方中添加胶原蛋白,不但能获得特别的风味,更使其成为养颜美容的功能性食品。
CN106306639A公开了一种乳酸菌胶原蛋白果冻及其制备方法,所述乳酸菌胶原蛋白果冻包含以下组分:白砂糖10~15wt%、甜炼乳0.5~2wt%、全脂奶粉1wt%~3wt%、氢化椰子油0.5~1.5wt%、纯化魔芋粉0.15~0.25wt%、Kappa型卡拉胶0.15~0.3wt%、黄原胶0.05~0.1wt%、刺槐豆胶0.05~0.1wt%、罗非鱼皮胶原蛋白肽2~10wt%、乳酸菌发酵液2~6wt%、单甘酯0.05wt%、蔗糖酯0.05wt%、磷酸二氢钾0.25wt%、柠檬酸0.2wt%、柠檬酸钠0.15wt%、乙基麦芽酚0.03~0.05wt%、维生素C 0.025wt%、浓缩苹果汁2~5wt%,余量为水。然而,现有技术的果冻不能包含高含量(>10%)胶原蛋白,这是因为添加了大于10%的胶原蛋白的果冻存在(1)凝胶质构差,无Q弹感;和(2)稳定性差,析水多等问题。
因此,仍对具有良好的稳定性和质构的含高含量胶原蛋白的凝胶果冻产品存在需求。
发明内容
因此,本发明一个目的在于提供一种含高含量胶原蛋白的凝胶果冻及其制备方法,使得该果冻即使在包含高含量(例如≥10%)的胶原蛋白的情况下,仍然表现出优异的质构,强的咀嚼感,好的稳定性,以及明显改善的析水现象(<5%)。本发明通过筛选特定的胶原蛋白肽平均分子量范围(500道尔顿-1600道尔顿),解决了高含量(>10%)胶原蛋白果冻凝胶质构差,无Q弹感的问题;并且通过选用特定胶体组合及其相对比例范围(K型卡拉胶:魔芋胶:刺槐豆胶=(2.0-2.5):(1.5-2.0):(0.8-1.0)),解决了胶原蛋白果冻稳定性差,析水多等问题。在本发明的果冻中,卡拉胶、魔芋胶和刺槐豆胶三种胶体有协同增效作用,魔芋胶和刺槐豆胶的加入,增强了质构、提高了稳定性和改善了析水。
本发明第一方面涉及一种果冻,其包含胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶,其特征在于所述胶原蛋白肽的平均分子量为500道尔顿-1600道尔顿,和/或所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0-2.5):(1.5-2.0):(0.8-1.0)。
在一些实施方案中,以重量计,所述果冻包含10%-25%的胶原蛋白肽。在一些实施方案中,以重量计,所述果冻包含0.6%-1.8%的卡拉胶、魔芋胶和刺槐豆胶的混合物。在一些实施方案中,所述卡拉胶为K型卡拉胶或K型卡拉胶与I型卡拉胶的混合物。在一些实施方案中,以重量计,所述果冻还包含5%-20%的甜味剂、0%-0.15%其他胶体、0.5%-2%酸度调节剂、0-3%的果汁、0-3%的香精和/或50%-80%的水。在一些实施方案中,所述甜味剂选自以下中的一种或多种:葡萄糖浆、果葡糖浆、乳糖、果糖、山梨糖醇、甘露醇、麦芽糖浆、麦芽糖醇、异麦芽糖醇、益寿糖、赤藓糖醇、木糖醇、海藻糖、低聚果糖、聚葡萄糖、菊糖、白砂糖和葡萄糖。在一些实施方案中,所述其他胶体选自以下中的一种或多种:果胶、明胶、琼脂、淀粉、变性淀粉、阿拉伯胶、结冷胶、黄原胶和海藻酸钠。在一些实施方案中,所述酸度调节剂选自以下的一种或多种:柠檬酸、苹果酸、乳酸、酒石酸、富马酸以及它们的水合物(例如柠檬酸水合物例如一水柠檬酸)和可食用盐。在一些实施方案中,所述可食用盐为柠檬酸钠和/或柠檬酸钾。在一些实施方案中,所述果汁选自以下的一种或多种:苹果汁、树莓汁、蓝莓汁、草莓汁、樱桃汁、柠檬汁、桃汁、橙汁、香蕉汁、梨汁、甘蔗汁、复合莓果汁、葡萄汁、枣汁、荔枝汁、枸杞汁、石榴汁、黑加仑汁、胡萝卜汁、覆盆子汁、诺丽果汁、乌梅汁、发酵果蔬汁、蔓越莓汁、青梅汁、沙棘汁、猕猴桃汁、芒果汁、芹菜汁和胡萝卜汁。在一些实施方案中,所述香精选自以下的一种或多种:橙香精、柠檬香精、草莓香精、树莓香精、蓝莓香精、桃子香精、可乐香精、樱桃香精、香蕉香精、梨香精、黑胡萝卜香精、复合莓果香精、葡萄香精、枣香精、荔枝香精、枸杞香精、石榴香精、黑加仑香精、胡萝卜香精、覆盆子香精、诺丽果香精、乌梅香精、发酵果蔬香精、蔓越莓香精、青梅香精、沙棘香精、猕猴桃香精、芒果香精、杂果香精、青瓜香精、焦糖香精、咖啡香精和蜂蜜香精。在一些实施方案中,在于以重量计,所述果冻还包含0.01%-5%例如0.1%-1%、1.5%-2%、2.5%-3%或3.5%-4.5%的其他营养成分。在一些实施方案中,所述其他营养成分为GB14880现行营养成分使用标准中允许使用的营养成分中的一种或两种以上的混合物。在一些实施方案中,所述其他营养成分选自以下的一种或多种:矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、褪黑素以及辅酶Q10。在一些实施方案中,所述矿物质类选自以下的一种或多种:钙、铁、锌、硒、镁、钾、钠、锰和铜。在一些实施方案中,所述维生素类选自以下的一种或多种:维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸和生物素。在一些实施方案中,所述氨基酸类为牛磺酸和/或赖氨酸。在一些实施方案中,所述Ω系多不饱和脂肪酸为Ω-3系多不饱和脂肪酸。在一些实施方案中,所述Ω-3系多不饱和脂肪酸为DHA或EPA。
本发明第二方面涉及一种制备如第一方面所定义的果冻的方法,其特征在于所述方法包括混合胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶的步骤。
本发明第三方面涉及一种改善果冻的稳定性和/或质构的方法,所述方法包括用胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶制备所述果冻,其中所述胶原蛋白肽的平均分子量为500道尔顿-1600道尔顿,和/或所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0-2.5):(1.5-2.0):(0.8-1.0)。
在一些实施方案中,以重量计,所述果冻包含10%-25%的胶原蛋白肽。在一些实施方案中,以重量计,所述果冻包含0.6%-1.8%的卡拉胶、魔芋胶和刺槐豆胶的混合物。在一些实施方案中,所述卡拉胶为K型卡拉胶或K型卡拉胶与I型卡拉胶的混合物。在一些实施方案中,所述果冻还包含5%-20%的甜味剂、0%-0.15%其他胶体、0.5%-2%酸度调节剂、0-3%的果汁、0-3%的香精和50%-80%的水。
需要说明的是,本发明第二方面和第三方面的果冻可如第一方面的各实施方案所定义,并且本领域技术人员可将第一方面的各实施方案掺入第二方面和第三方面中而不会背离本发明的教导。
具体实施方式
参考用于说明的示例应用在下文中描述本发明的数个方面。应当理解的是,陈述许多具体细节、关系和方法来提供对本发明的充分理解。然而,在相关领域的普通技术人员将容易地认识到,可在不含一个或多个具体细节的情况下实施本发明或者可用其他方法来实施本发明。
本发明提供了一种含高含量胶原蛋白的凝胶果冻及其制备方法,使得该果冻即使在包含高含量(例如≥10%)的胶原蛋白的情况下,仍然表现出优异的质构,强的咀嚼感,好的稳定性,以及明显改善的析水现象(<5%)。
本发明人经多次实验表明:1)平均分子量高于3000道尔顿的胶原蛋白肽添加到果冻中,随着比例的增加,果冻凝胶质构明显变差,Q弹感明显减弱,甚至无法成型(≥10%);另外,平均分子量高于1600道尔顿的胶原蛋白肽添加到果冻中时,果冻质构较差,Q弹感差(质构数据通过质构仪上机获得,具体包括硬度、弹性和咀嚼性数值),析水率高;而低于500道尔顿的胶原蛋白肽添加到果冻中时,析水现象同样严重,并且果冻出现明显的氨基酸苦味,口感接受度差。2)K型卡拉胶凝胶后虽然透明度高,口感较好但持水性差,放置后容易出现析水的问题。3)魔芋胶和刺槐豆角与K型卡拉胶配伍,具有协同效应,大大提高了K型卡拉胶的持水性,增强了体系稳定性,使得在胶体完全溶解,凝胶质构稳定的条件下,果冻析水少,咀嚼感强,进而使得胶原蛋白果冻的口尝腥味大大削弱,甚至无腥味。
定义
本文所用的术语仅以描述具体的实施方案为目的而不意图限制本发明。除非上下文另有明确指示,否则本文所用的单数形式“一”、“一个”和“所述”也意图包括复数形式。此外,开放式的表述“包括”和“包含”解释为还可以含有没有述及的结构组成部分或方法步骤,但需要注意的是,该开放式的表述也涵盖仅由所述的组分和方法步骤组成的情形(即涵盖了封闭式表述“由……组成”的情形)。
如全文所用,范围用作描述该范围内的每个数值和所有数值的简写形式。范围内的任何数值例如整数值、以十分之一递增的值(当范围的端值为小数点后一位时)或以百分之一递增的值(当范围的端值为小数点后两位时)都可选做该范围的终点。例如,范围2.0-2.5用作描述该范围内的所有数值,例如2.0、2.1、2.2、2.3、2.4和2.5 (以十分之一递增的值),并且包括所有子范围,例如2.0-2.4、2.1-2.4、2.1-2.3、2.2-2.3、2.4-2.5等。
如本文所用的短语“在任何两个前述值之间限定的任何范围内”字面上意指可从这样的短语之前所列的任何两个值选择任何范围,而不管该值是在列表的较低部分中还是在列表的较高部分中。例如,可以从两个较低值、两个较高值、或一个较低值和一个较高值中选择一对值。
胶原蛋白是一类蛋白质家族,已至少发现了30余种胶原蛋白链的编码基因,可以形成16种以上的胶原蛋白分子,根据其结构,可以分为纤维胶原、基膜胶原、微纤维胶原、锚定胶原、六边网状胶原、非纤维胶原、跨膜胶原等。它是皮肤的主要组成部分,占皮肤真皮层80%的比重,也是人体内含量最丰富的蛋白质,广泛分布于结缔组织、皮肤、骨骼、内脏细胞间质及肌腔、韧带、巩膜等部位。胶原蛋白肽是胶原蛋白经水解后的产物。本发明所用的胶原蛋白肽可市购自各种来源,也可通过对胶原蛋白链酶法水解,然后进行提取和分离而获得。
除非另有说明,否则本文所用的所有份数和百分比均为重量百分比。
除非另有说明,否则本文所用的所有科技术语具有本发明所属领域普通技术人员通常理解的含义。
果冻
本发明的果冻包含胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶。在一些实施方案中,所述胶原蛋白肽的平均分子量为500道尔顿-1600道尔顿,例如500、600、700、800、900、1000、1100、1200、1300、1400、1500、1600道尔顿或在任何两个前述值之间限定的任何范围内。在一些实施方案中,所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0-2.5):(1.5-2.0):(0.8-1.0),例如(2.0-2.5):(1.5-2.0):1.0、(2.5-3.125):(1.875-2.5):1.0、3.0:1.875:1.0、2.9:1.875:1.0、2.8:1.875:1.0、2.7:1.875:1.0、2.6:1.875:1.0、2.5:1.875:1.0、2.4:1.875:1.0、2.3:1.875:1.0、2.2:1.875:1.0、2.1:1.875:1.0、2.0:1.875:1.0、2.5:2.0:1.0、2.4:2.0:1.0、2.3:2.0:1.0、2.2:2.0:1.0、2.1:2.0:1.0、2.0:2.0:1.0、2.5:1.8:1.0、2.4:1.8:1.0、2.3:1.8:1.0、2.2:1.8:1.0、2.1:1.8:1.0、2.0:1.8:1.0、3.11:2.24:1.0、3.125:2.5:1.0、3.125:2.4:1.0、3.125:2.3:1.0、3.125:2.2:1.0、3.125:2.1:1.0、3.125:2.0:1.0、3.125:1.9:1.0或在任何两个前述值之间限定的任何范围内。
在一些实施方案中,以重量计,所述果冻包含10%-25%例如10%、11%、12%、13%、14%、15%、16%、17%、18%、19%、20%、21%、22%、23%、24%或25%或在任何两个前述值之间限定的任何范围内的胶原蛋白肽。在一些实施方案中,以重量计,所述果冻包含0.6%-1.8%例如0.6%、0.7%、0.8%、0.9%、1.0%、1.1%、1.2%、1.3%、1.4%、1.5%、1.6%、1.7%、1.8%或在任何两个前述值之间限定的任何范围内(例如0.8%-1.6%)的卡拉胶、魔芋胶和刺槐豆胶的混合物。在一些实施方案中,以重量计,所述果冻包含0.2%-0.9%例如0.2%、0.25%、0.3%、0.35%、0.4%、0.45%、0.5%、0.55%、0.6%、0.65%、0.7%、0.75%、0.8%、0.85%或0.9%或在任何两个前述值之间限定的任何范围内的卡拉胶。在一些实施方案中,以重量计,所述果冻包含0.2%-0.9%例如0.2%、0.25%、0.3%、0.35%、0.4%、0.45%、0.5%、0.55%、0.6%、0.65%、0.7%、0.75%、0.8%、0.85%或0.9%或在任何两个前述值之间限定的任何范围内的魔芋胶。在一些实施方案中,以重量计,所述果冻包含0.1%-0.7%例如0.11%、0.12%、0.15%、0.2%、0.25%、0.3%、0.35%、0.4%、0.45%、0.5%、0.55%、0.6%、0.65%或0.7%或在任何两个前述值之间限定的任何范围内的刺槐豆胶。
在一些实施方案中,以重量计,甜味剂以5%-20%例如5%、6%、7%、8%、9%、10%、11%、12%、13%、14%、15%、16%、17%、18%、19%或20%或在任何两个前述值之间限定的任何范围内的量存在于果冻中。在一些实施方案中,以重量计,其他胶体以0%-0.15%例如0.01%、0.03%、0.05%、0.07%、0.09%、0.1%、0.11%、0.12%、0.13%、0.14%或0.15%或任何两个前述值之间限定的任何范围内的量存在于果冻中。在一些实施方案中,以重量计,酸度调节剂以0.5%-2%例如0.5%、0.6%、0.7%、0.8%、0.9%、1.0%、1.1%、1.2%、1.3%、1.4%、1.5%、1.6%、1.7%、1.8%、1.9%或2.0%或任何两个前述值之间限定的任何范围内的量存在于果冻中。果汁和香精分别以0-3%例如0.1%、0.3%、0.5%、0.7%、0.9%、1%、1.5%、2%、2.5%或3%或任何两个前述值之间限定的任何范围内的量存在于果冻中。水以50%-80%例如50%、55%、60%、65%、70%、75%或80%或任何两个前述值之间限定的任何范围内的量存在于果冻中。
可用的甜味剂、其他胶体、酸度调节剂、果汁和香精可如“发明内容”部分中所述的甜味剂、其他胶体、酸度调节剂、果汁和香精。
另外,本发明的果冻还可任选包含其它添加剂例如色素和成分。所述果冻可以包括糖果调味剂,例如花生酱香料、香草调味剂、巧克力调味剂等及其组合。所述果冻也可以包括加工助剂,例如通常用于糖果工艺的加工助剂。额外的调味剂、调料、着色剂、内含物、防腐剂、抗氧化剂、赋形剂等及其组合同样可以以小量包括在所述果冻中。
本发明的果冻还可任选包含维生素、矿物质、抗氧化剂、氨基酸、精油、草药以及多酚。优选的维生素为例如维生素A、维生素C、维生素D、维生素E、维生素K及其衍生物和/或维生素原。优选的维生素还包括B族维生素例如生物素、叶酸、尼克酸、烟酰胺、泛酸盐、盐酸吡哆醇、核黄素、盐酸硫胺素等。矿物质可以包括但不限于溴、钙、铬、铜、碘、铁、镁、锰、磷酸盐、磷、钾、硒、钠、硫和锌。氨基酸包括例如精氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、甲硫氨酸、苯丙氨酸、苏氨酸、色氨酸、缬氨酸、丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、甘氨酸、丝氨酸、酪氨酸、肌酸等。
需要说明的是,本发明的果冻所包含的各种成分例如胶原蛋白肽、卡拉胶、魔芋胶、刺槐豆胶、甜味剂、其他胶体、酸度调节剂、果汁和香精等应以维持果冻的质构、稳定性和/或口感的量存在,而不应破坏果冻的质构、稳定性和/或口感,并且在本发明的教导之下,本领域技术人员能够常规地确定其量。
制备方法
本发明的果冻可如下制备:
(1) 预混料制备:第一步将K型卡拉胶、魔芋胶和刺槐豆胶进行混合均匀,得混合胶体;第二步将混合胶体(以及任选的其他胶体)、甜味剂进行混合均匀,得预混料;
(2) 胶原蛋白溶液制备:将胶原蛋白肽加入同等比例的温水中,搅拌溶解完全至透明溶液;
(3) 溶胶:将预混料缓慢加入热水中,同时高速搅拌直至胶体溶解,得胶液;
(4) 调配:将胶原蛋白溶液、果汁、香精加入胶液中混合均匀,最后加入酸度调节剂、适量水定重至100份;
(5) 灌装;和
(6) 巴杀灭菌、冷却,得胶原蛋白果冻。
稳定性和/或质构的改善方法
含高胶原蛋白的果冻存在一些共性问题,即凝胶质构差,无Q弹感,果冻稳定性差,析水多等问题。因此,本发明在一个方面涉及一种改善果冻的稳定性和/或质构的方法,所述方法包括用胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶制备所述果冻,其中所述胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶如本发明在“果冻”部分中所限定。在一些实施方案中,所述果冻可包含如本发明在“果冻”部分中所限定的其它成分,例如甜味剂、其他胶体、酸度调节剂、果汁、香精、色素以及其它添加剂和成分。
虽然上文已描述了本发明的各种实施方案,但是应理解的是,其仅以实例的方式提供,而并非限制。对公开的实施方案的许多改变可依照本文的公开内容来进行,而不会背离本发明的精神或范围。因此,本发明的广度和范围不应受到任何上述的实施方案所限制。
实施例
除非另外说明,否则本文实施例所用的材料均市购获得,用于进行实验的各种具体实验方法均为本领域常规的实验方法或者按照制造商所建议的步骤和条件,并能由本领域技术人员根据需要常规地确定。以下对某些材料和方法进行了详述。
材料和方法
1.材料
本实施例中使用的胶原蛋白肽、卡拉胶、魔芋胶、刺槐豆胶、木糖醇、柠檬酸钾和一水柠檬酸均市购获得,其中不同平均分子量的胶原蛋白肽均来自同一来源,唯一区别在于平均分子量不同。
2.方法
2.1)果冻的制备:
如下根据各实施例中的配方制备各实施例的果冻:
(1) 预混料制备:第一步将K型卡拉胶、魔芋胶和刺槐豆胶进行混合均匀,得混合胶体;第二步将混合胶体(以及任选的其他胶体)、甜味剂进行混合均匀,得预混料;
(2) 胶原蛋白溶液制备:将胶原蛋白肽加入同等比例的温水中,搅拌溶解完全至透明溶液;
(3) 溶胶:将预混料缓慢加入热水中,同时高速搅拌直至胶体溶解,得胶液;
(4) 调配:将胶原蛋白溶液、果汁、香精加入胶液中混合均匀,最后加入酸度调节剂、适量水定重至100份;
(5) 灌装;和
(6) 巴杀灭菌、冷却,得胶原蛋白果冻。
2.2)质构的评分标准:
其中质构数据通过质构仪上机获得,具体包括硬度、弹性和咀嚼性数值。
2.3)析水率评价:
析水率评价通过减重法获得。具体而言,将果冻灌装于已知重量的袋子中封口,记录果冻重量1;巴杀灭菌、冷却,置于37℃±2℃,75%±5%的环境下;三个月后称重记录重量2,再倒置沥干至无水分滴出,再称重记录重量3。析水率公式=(重量2-重量3)/重量1*100%。
实施例1-10
如上“方法”部分所述,按下表1的配方制备实施例1-10(各实施例使用不用平均分子量的胶原蛋白肽)的果冻并进行质构评分和析水率评价。结果见表2。
表1:实施例1-10所用的配方
配方 | 份数 | 配比 |
胶原蛋白肽 | 10.0 | 10.0% |
卡拉胶 | 0.465 | 0.465% |
魔芋胶 | 0.349 | 0.349% |
刺槐豆胶 | 0.186 | 0.186% |
木糖醇 | 10.0 | 10.0% |
柠檬酸钾 | 0.15 | 0.15% |
一水柠檬酸 | 0.80 | 0.80% |
水 | 78.05 | 78.05% |
总计 | 100.00 | 100.00% |
表2:实施例1-10的析水率和质构评分结果
实施例 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
胶原蛋白肽分子量/Da | 300 | 500 | 700 | 1000 | 1600 | 1800 | 2000 | 3000 | 4000 | 5000 |
析水率% | 17.5 | 3.8 | 3.9 | 3.8 | 4.2 | 17.2 | 16.9 | 18.5 | 17.3 | 18.0 |
质构数据-硬度 | 355 | 935 | 890 | 899 | 913 | 350 | 255 | 133 | 167 | 148 |
质构数据-弹性 | 26.5 | 40.0 | 39.5 | 39.5 | 38.9 | 26.0 | 15.5 | 15.3 | 16.6 | 15.8 |
质构数据-咀嚼性 | 1488 | 5222 | 5088 | 5003 | 5110 | 1509 | 1288 | 1334 | 1256 | 1278 |
质构分数 | 14 | 60 | 60 | 60 | 60 | 14 | 10 | 10 | 10 | 10 |
从表2的实验结果可以看出,在满足卡拉胶、魔芋胶和刺槐豆胶三者之间的特定配比情况下,当胶原蛋白肽分子量在500-1600Da的范围内,析水现象明显得到改善,析水率低于5%,且得到的组合物咀嚼感强,口感Q弹。然而,在胶原蛋白肽分子量超过特定的范围,例如胶原蛋白肽分子量达到1800Da时,其析水率高达17.2%,并且其咀嚼感差。
另外,发明人使用了不同来源的胶原蛋白肽重复上述实验,并发现当不同来源的胶原蛋白肽分子量在500-1600Da的范围内,析水现象同样明显得到改善,析水率低于5%,且得到的组合物咀嚼感强,口感Q弹(数据未显示)。
实施例11-25
如上“方法”部分所述,按下表3-5的配方制备实施例11-25的果冻并进行质构评分和析水率评价。
表3:实施例11-16的配方以及析水率和质构评分结果
表4:实施例17-21的配方以及析水率和质构评分结果
表5:实施例22-25的配方以及析水率和质构评分结果
从实施例11-25可以看出,在卡拉胶、魔芋胶和刺槐豆胶三者之间的特定配比和胶原蛋白肽分子量满足特定的范围的情况下,由它们所制备的果冻的析水率明显降低,稳定性得到显著的改善,口感Q弹,并且咀嚼感强。
对比实施例1-10
如上“方法”部分所述,按下表6的配方制备对比实施例1-4的果冻并进行质构评分和析水率评价。结果见表7。
表6:对比实施例1-4所用的配方
配方 | 份数 | 配比 |
胶原蛋白肽 | 10.0 | 10.0% |
卡拉胶 | 0.474 | 0.474% |
魔芋胶 | 0.263 | 0.263% |
刺槐豆胶 | 0.263 | 0.263% |
木糖醇 | 10.0 | 10.0% |
柠檬酸钾 | 0.15 | 0.15% |
一水柠檬酸 | 0.80 | 0.80% |
水 | 78.05 | 78.05% |
总计 | 100.00 | 100.00% |
表7:对比实施例1-4的析水率和质构评分结果
对比实施例 | 1 | 2 | 3 | 4 |
胶原蛋白肽分子量/Da | 500 | 700 | 1000 | 1600 |
析水率% | 16.8 | 17.9 | 17.5 | 18.2 |
质构数据-硬度 | 411 | 417 | 428 | 409 |
质构数据-弹性 | 38.8 | 36.5 | 38.5 | 36.9 |
质构数据-咀嚼性 | 1256 | 1189 | 1222 | 1208 |
质构分数 | 20 | 20 | 20 | 20 |
如上“方法”部分所述,按下表8的配方制备对比实施例5-10的果冻并进行质构评分和析水率评价。
表8:对比实施例5-10的配方以及析水率和质构评分结果
从对比例的实验结果可以看出,当胶原蛋白肽的分子量在特定的范围内,而卡拉胶、魔芋胶和刺槐豆胶三者间的比例不在范围内时,果冻的出水现象严重(>15%),并且其质构较差。
Claims (10)
1.一种果冻,其包含胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶,其特征在于所述胶原蛋白肽的平均分子量为500道尔顿-1600道尔顿,和/或所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0-2.5):(1.5-2.0):(0.8-1.0)。
2.如权利要求1所述的果冻,其特征在于以重量计,所述果冻包含10%-25%的胶原蛋白肽,和/或0.6%-1.8%的卡拉胶、魔芋胶和刺槐豆胶的混合物。
3.如权利要求1或2所述的果冻,其特征在于所述卡拉胶为K型卡拉胶或K型卡拉胶与I型卡拉胶的混合物。
4. 如权利要求1或2所述的果冻,其特征在于以重量计,所述果冻还包含5%-20%的甜味剂、0%-0.15%其他胶体、0.5%-2%酸度调节剂、0-3%的果汁、0-3%的香精和50%-80%的水。
5.如权利要求4所述的果冻,其特征在于所述甜味剂选自以下中的一种或多种:葡萄糖浆、果葡糖浆、乳糖、果糖、山梨糖醇、甘露醇、麦芽糖浆、麦芽糖醇、异麦芽糖醇、益寿糖、赤藓糖醇、木糖醇、海藻糖、低聚果糖、聚葡萄糖、菊糖、白砂糖和葡萄糖;和/或
所述其他胶体选自以下中的一种或多种:果胶、明胶、琼脂、淀粉、变性淀粉、阿拉伯胶、结冷胶、黄原胶和海藻酸钠。
6.如权利要求4所述的果冻,其特征在于所述酸度调节剂选自以下的一种或多种:柠檬酸、苹果酸、乳酸、酒石酸、富马酸以及它们的水合物和可食用盐;任选地所述可食用盐为柠檬酸钠和/或柠檬酸钾;
任选地所述果汁选自以下的一种或多种:苹果汁、树莓汁、蓝莓汁、草莓汁、樱桃汁、柠檬汁、桃汁、橙汁、香蕉汁、梨汁、甘蔗汁、复合莓果汁、葡萄汁、枣汁、荔枝汁、枸杞汁、石榴汁、黑加仑汁、胡萝卜汁、覆盆子汁、诺丽果汁、乌梅汁、发酵果蔬汁、蔓越莓汁、青梅汁、沙棘汁、猕猴桃汁、芒果汁、芹菜汁和胡萝卜汁;
任选地所述香精选自以下的一种或多种:橙香精、柠檬香精、草莓香精、树莓香精、蓝莓香精、桃子香精、可乐香精、樱桃香精、香蕉香精、梨香精、黑胡萝卜香精、复合莓果香精、葡萄香精、枣香精、荔枝香精、枸杞香精、石榴香精、黑加仑香精、胡萝卜香精、覆盆子香精、诺丽果香精、乌梅香精、发酵果蔬香精、蔓越莓香精、青梅香精、沙棘香精、猕猴桃香精、芒果香精、杂果香精、青瓜香精、焦糖香精、咖啡香精和蜂蜜香精。
7.如权利要求1或2所述的果冻,其特征在于以重量计,所述果冻还包含0.01%-5%的其他营养成分;任选地所述其他营养成分为GB14880现行营养成分使用标准中允许使用的营养成分中的一种或两种以上的混合物;任选地所述其他营养成分选自以下的一种或多种:矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、褪黑素以及辅酶Q10;任选地所述矿物质类选自以下的一种或多种:钙、铁、锌、硒、镁、钾、钠、锰和铜;任选地所述维生素类选自以下的一种或多种:维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸和生物素;任选地所述氨基酸类为牛磺酸和/或赖氨酸;任选地所述Ω系多不饱和脂肪酸为Ω-3系多不饱和脂肪酸;任选地所述Ω-3系多不饱和脂肪酸为DHA或EPA。
8.一种制备如权利要求1-7中任一项所述的果冻的方法,其特征在于所述方法包括混合胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶的步骤。
9.一种改善果冻的稳定性和/或质构的方法,所述方法包括用胶原蛋白肽、卡拉胶、魔芋胶和刺槐豆胶制备所述果冻,其中所述胶原蛋白肽的平均分子量为500道尔顿-1600道尔顿,和/或所述卡拉胶、魔芋胶和刺槐豆胶的重量比为(2.0-2.5):(1.5-2.0):(0.8-1.0)。
10.如权利要求9所述的方法,其特征在于以重量计,所述果冻包含10%-25%的胶原蛋白肽,和/或0.6%-1.8%的卡拉胶、魔芋胶和刺槐豆胶的混合物;
任选地,所述卡拉胶为K型卡拉胶或K型卡拉胶与I型卡拉胶的混合物;
任选地,所述果冻还包含5%-20%的甜味剂、0%-0.15%其他胶体、0.5%-2%酸度调节剂、0-3%的果汁、0-3%的香精和50%-80%的水。
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