CN112971111A - 速溶凝胶组合物及其在物料干燥过程中抗粘壁的用途 - Google Patents
速溶凝胶组合物及其在物料干燥过程中抗粘壁的用途 Download PDFInfo
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- CN112971111A CN112971111A CN202110248985.XA CN202110248985A CN112971111A CN 112971111 A CN112971111 A CN 112971111A CN 202110248985 A CN202110248985 A CN 202110248985A CN 112971111 A CN112971111 A CN 112971111A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种速溶凝胶组合物，包括：糊精或淀粉、胶凝成分、矫味成分，所述的糊精可以为麦芽糊精、环状糊精、抗性糊精；所述的胶凝成分包括黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、羧甲基纤维素钠、果胶、圆苞车前子壳粉、魔芋粉、褐藻酸钠、甘露聚糖中的一种或多种。本发明速溶组合物能够促进在干燥过程中水分的挥发、降低物料表面成膜，避免因阻碍水分挥发而影响的粘壁，集粉率好，提高干燥效果。另外本发明的速溶组合物溶解性、分散性好，且易于吞咽，口感顺滑，具有改变溶液状态、增强饱腹感，具有显著的促进吞咽的作用。
Description
技术领域
本发明属于健康食品领域，具体涉及一种速溶凝胶组合物及其在物料干燥过程中抗粘壁的用途。
背景技术
通常每天正常的饮水、吞咽食物，对于健康人群而言，是再简单不过的动作。但是对于儿童、老人、有吞咽困难人群(含心理性)、术后康复期需饮用半流质饮食的患者、实施经脾胃造瘘手术后经胃造瘘管给予营养的人等，甚至是对于吞食固体制剂时敏感易产生异物感的人群来说，当内服剂型为粉末、颗粒、胶囊、片剂等时，他们发生噎住的风险大大增加，严重时会造成误咽型肺炎。
特别是服用片剂、胶囊等药物时，使用白开水送服是基本常识，对于儿童及老人往往是困难的。若将片剂或胶囊通过研磨成粉末再与食物进行混合的方式来服药，一方面会无法控制药物内主要有效成分在体内的释放时间，导致部分药物残留在口腔中或食道中，导致理想的功效大打折扣，另一方面会促进药物的苦味或较刺激味道的释放，导致病患情绪的改变或是呕吐。
在日常生活中，对于日常饮品如鲜榨果汁、鲜榨蔬菜汁、豆类饮品、汤汁，容易出现液体状态稀、溶液静置后易分层、溶液饱腹感不强等问题，通常人们只能去按受这样的口感或问题。有条件的或许会选择一些具有增稠作用的食品添加剂，大部分市售的食品添加剂为粉末状，冲调时易结团难溶解，或是间接带入其它味道，破坏了原有食物的香味和状态。
对于速溶粉或固体饮料而言，促进吞咽效果显著，携带方便，适用于有吞咽困难、有手术后康复的广大人群食用的产品。然而对于速溶粉而言，在喷雾干燥的过程中粘壁特别的常见，也是在生产过程中一个非常棘手的问题，如果在干燥过程中不及时的清理会导致粘壁堆积的物料增多，严重影响产品的质量。
发明内容
本发明的目的在于提供一种速溶凝胶组合物，该速溶组合物具有溶解性，能够产生较好的饱腹感，且在物料干燥的过程中表现出良好的抗粘壁效果，本发明的技术方案如下。
一种速溶凝胶组合物，包括：糊精或淀粉、胶凝成分、矫味成分。
进一步地，所述的糊精或淀粉为：麦芽糊精、环状糊精、抗性糊精、预胶化淀粉、可食用淀粉。
进一步地，所述的胶凝成分包括黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、羧甲基纤维素钠、果胶、圆苞车前子壳粉、魔芋粉、褐藻酸钠、甘露聚糖中的一种或多种。
进一步地，所述的矫味成分为糖醇类、糖类、酸度调节剂、甜味剂的一种或多种。
本发明的另一目的在于提供该组合物的用途，即速溶组合物在物料干燥过程中抗粘壁的用途，包括30-100份糊精或淀粉、15-45份胶凝成分；
所述的糊精为麦芽糊精、环状糊精、抗性糊精的两种以上的组合；所述的胶凝成分为黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、羧甲基纤维素钠、果胶、圆苞车前子壳粉、魔芋粉、褐藻酸钠、甘露聚糖中的一种或多种。
进一步地，所述的速溶组合物在物料干燥过程中抗粘壁的用途，所述的糊精具体为麦芽糊精、α-环糊精的组合，二者的用量配比为麦芽糊精30-80份、α-环状糊精5-20份。
进一步优选地，所述胶凝成分为黄原胶和甘露聚糖的组合，二者的用量配比分别为黄原胶10-30份、甘露聚糖10-30份。
麦芽糊精，为多糖类混合物，其功能性质与DE值、分子量分布情况、分支化程度等密切相关。在过去几十年当中，低DE值麦芽糊精是最为流行的一种脂肪替代品，其作用的机理是低DE值麦芽糊精，在形成凝胶的过程中，其三维网络结构可以截留大量的水，这些被截留的水具有较好的流动特性，能产生油脂状的润滑和粘稠感。
赤藓糖醇，味道微甜，相对甜度0.65，有清凉感，发热量低，约为蔗糖发热量的十分之一，也因此称为天然零热量的甜味剂。它不被体内的酶所降解，只能透过肾(易被小肠吸收)从血液中排至尿中，从而排出体外，不参与糖代谢和血糖变化，故宜于糖尿病患者食用。几乎所有的糖醇吃多了都会出现腹泻，有一个身体耐受量的问题，而赤藓糖醇是人体耐受量最高的，它在结肠中不致发酵，可避免肠胃不适。赤藓糖醇还有一大特点，便是基本不吸湿，其他糖醇均有不同程度的吸湿性，不吸湿就加大了应用领域，本方案优选赤藓糖醇，其原因之一是不吸潮，从而避免成品在保存过程中因吸潮导致黄原胶形成外层胶团，致使冲调时水分无法进入里层溶解黄原胶。
环状糊精是直链淀粉在由芽孢杆菌产生的环状糊精葡萄糖基转移酶作用下生成的一系列环状低聚糖的总称，通常含有6-12个D-吡喃葡萄糖单元，其研究的较多且具有重要实际意义的是含有6、7、8个葡萄糖单元的分子，经首尾相连而形成的，分别称为α、β、γ-环状糊精，具有十分奇特的空间结构--圆筒形的空心结构。由于其空腔内外壁上还挂有许多葡萄糖分子上的不同基团，使得环状糊精空腔的内外具有完全不同的性质，它可以包络各种化合物分子，改变被包络物质的理化性质。本方案优选α-环状糊精，其含有6个葡萄糖单元，内径仅在0.5-0.6nm，易溶于水，能够包合较小分子的客体物质，当分子被包接在环状糊精空腔中，在一定条件下可以缓慢释放出来。
黄原胶，是一种糖类(葡萄糖、蔗糖、乳糖)经由野油菜黄单孢菌发酵产生的复合多糖体，是集增稠、悬浮、乳化、稳定于一体.性能最优越的生物胶。黄原胶在冷水中也能溶解，但由于它有极强的亲水性，如果直接加入水中而搅拌不充分，外层吸水膨胀成胶团，就会阻止水分进入里层，从而影响黄原胶的溶解。从分子结构上看，黄原胶的溶胶分子能形成超结合带状的螺旋共聚体，构成脆弱的类似胶的网状结构，所以能够支持液滴和气泡的形态，显示出很强的稳定作用和高悬浮能力。并且黄原胶的水溶液在静态或低的剪切作用下具有高粘度，在高剪切作用下则表现为粘度急剧下降，但分子结构保持不变，当剪切力消除时，则立即恢复原有的粘度。一般的多糖会因加热而发生粘度变化，但黄原胶的水溶液在10-80℃之间粘度几乎没有变化，对酸碱十分稳定，在PH为5-10之间其粘度不受影响，在PH小于4和大于11时粘度有轻微的变化，粘度最大值和最小值相差不到10％。
进一步地，所述的组合物还包括矫味成分，选自糖醇类、糖类、酸度调节剂、甜味剂的一种或多种。
进一步地，所述的速溶组合物制备得到速溶凝胶产品，或该速溶组合物与水果粉配合制得速溶粉。
本发明所选择的物料制备得到的组合物，速溶型好，能产生较强的饱腹感，且通过矫味成分的配合，口感突出，适合于直接作为速溶凝胶或固体饮料类产品使用。同时本发明能够解决粘壁的问题，因此可以作为辅料与水果粉等配伍使用，解决速溶果粉等产品在干燥过程中出现的粘壁问题。
所述的水果粉可以是水果类、果蔬类，还可以是药食同源类等，如枣粉、山药粉、刺梨粉、木耳粉等。当所述的速溶组合物和水果粉配伍使用时，二者的用量配比可以是1-10份：50-100份，优选地5-10份：80-100份。
所述的速溶组合物的制备方法为：
(1)按所需重量份数称取糊精或淀粉、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分、糊精部分加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将剩余份数的糊精、胶凝成分混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-100℃、出风温度为50-70℃，喷雾干燥制粒得到终产品。所述的终产品水分控制在3％以内。
当该速溶组合物与水果粉、果蔬粉等配伍使用时，将该物料在步骤(2)中加入混合均匀即可。
对于本发明，使用喷雾干燥制粒，成品呈现颗粒状，能够极大改善粉末的溶解度。取部分麦芽糊精溶解于喷雾溶液中，目的是为了易溶于水的成分在喷雾干燥制粒的过程中，有效包裹胶凝成分，进一步使得成品冲调时易分散于水中，不易抱团。本发明的速溶组合物能够有效地防止在干燥过程中物料的粘壁问题。
本发明速溶组合物能够促进在干燥过程中水分的挥发、降低物料表面成膜，尤其是能够避免物料微粒表面形成硬壳(形成硬壳后会导致水分爆破外溢，增加粘壁的可能性)，避免因阻碍水分挥发而影响的粘壁，集粉率好，提高干燥效果。
另外本发明的速溶组合物溶解性、分散性好，且易于吞咽，口感顺滑，具有改变溶液状态、具有增强饱腹感、具有防误咽防呛食防噎等功效，具有显著的促进吞咽的作用，有一定弹性的、稳定的介于果冻状与流体状之间的速溶凝胶状态，服用方便安全，无异物感。还可帮助吞咽困难患者训练吞咽功能，具有较高的营养价值。
具体实施方式
实施例1
速溶凝胶组合物，由以下的原料制备得到：麦芽糊精40份、α-环状糊精10份、黄原胶15份、甘露聚糖15份、赤藓糖醇0.6份。
实施例2
速溶凝胶组合物，由以下的原料制备得到：麦芽糊精50份、α-环状糊精15份、黄原胶20份、甘露聚糖10份、赤藓糖醇0.8份；制备方法为：
(1)按所需重量份数称取糊精、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分(赤藓糖醇)、麦芽糊精加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将α-环状糊精、胶凝成分(黄原胶和甘露聚糖)混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-100℃、出风温度为50-70℃，喷雾干燥制粒得到终产品，所述的终产品水分控制在3％以内。
实施例3
速溶凝胶组合物，由以下的原料制备得到：麦芽糊精50份、α-环状糊精15份、瓜儿豆胶20份、褐藻酸钠10份、赤藓糖醇0.8份；制备方法为：
(1)按所需重量份数称取糊精、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分(赤藓糖醇)、麦芽糊精加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将α-环状糊精、胶凝成分(瓜儿豆胶和褐藻酸钠)混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-100℃、出风温度为50-70℃，喷雾干燥制粒得到终产品，所述的终产品水分控制在3％以内。
实施例4
本发明所述的速溶组合物在干燥过程中抗粘壁的用途，其特征在于：由以下的原料制备得到：麦芽糊精50份、α-环状糊精15份、黄原胶20份、甘露聚糖10份、赤藓糖醇0.8份；制备方法为：
(1)按所需重量份数称取糊精、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分(赤藓糖醇)、麦芽糊精加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将α-环状糊精、胶凝成分(黄原胶和甘露聚糖)混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-100℃、出风温度为50-70℃，喷雾干燥制粒得到终产品，所述的终产品水分控制在3％以内。
实施例5
本发明所述的速溶组合物在干燥过程中抗粘壁的用途，其特征在于：速溶组合物由以下的原料制备得到：麦芽糊精50份、α-环状糊精15份、黄原胶20份、甘露聚糖10份、赤藓糖醇0.8份；所述的用途为速溶组合物改善水果速溶粉抗粘壁的效果，其中该速溶组合物和水果粉的用量配比为10份：90份。制备方法为：
(1)按所需重量份数称取糊精、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分(赤藓糖醇)、麦芽糊精、水果粉加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将α-环状糊精、胶凝成分(黄原胶和甘露聚糖)混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-110℃、出风温度为50-70℃，喷雾干燥制粒得到终产品。
对比例1
组合物，由以下的原料制备得到：麦芽糊精55份、α-环状糊精25份、赤藓糖醇0.6份。
对比例2
速溶组合物，由以下的原料制备得到：麦芽糊精20份、α-环状糊精5份、黄原胶15份、甘露聚糖15份、赤藓糖醇0.6份。
对比例3
本实施例选择实施例5相同的水果粉，但未按照比例使用本发明所述的速溶组合物，即仅使用水果粉。
对比例4(调整糊精和胶凝成分的用量配比，设置4-6个实验组)
4-1，速溶组合物，由以下的原料制备得到：麦芽糊精30份、α-环状糊精30份、黄原胶2份、甘露聚糖28份、赤藓糖醇0.6份。
4-2，速溶组合物，由以下的原料制备得到：麦芽糊精10份、α-环状糊精50份、黄原胶30份、赤藓糖醇0.6份。
4-3，速溶组合物，由以下的原料制备得到：麦芽糊精10份、α-环状糊精10份、黄原胶15份、甘露聚糖15份、赤藓糖醇0.6份。
4-4，速溶组合物，由以下的原料制备得到：麦芽糊精50份、黄原胶15份、甘露聚糖15份、赤藓糖醇0.6份。
实验结果
防止粘壁的效果。集粉率是通常表征粘壁情况的一个重要的指标，其中：
集粉率＝(收集粉末的质量/(物料质量*可溶性固形物的含量))*100％。
将实施例1和对比例进行对比，结果如下
| 集粉率 | |
| 实施例1 | 95.7％ |
| 实施例2 | 97.9％ |
| 实施例5 | 72.4％ |
| 对比例1 | 78.9％ |
| 对比例2 | 75.3％ |
| 对比例3 | 33.2％ |
| 对比例4-1 | 72.6％ |
| 对比例4-2 | 63.1％ |
其中，将实施例1-2和对比例1-2和对比例4比较可以发现，本发明的组合物在集粉率方面明显的优于对比例(注：本发明实施例的集粉率在实际生产中可以直观的看到喷雾干燥时基本无粘壁的情况)。无论是原料的组合还是用量的选择，都表现出较好的效果。
实施例5为添加至水果粉中后的粘壁效果。由于水果粉含有糖类等成分，粘性较大，所以其集粉率明显的低于实施例1-2。然而与不添加本发明所述的速溶组合物的对比例3相比，其集粉率具有明显的提升。
速溶凝胶状态
利用感官评价分析本发明和对比例得到的速溶凝胶组合物，感官评价项目分别为外观、组织状态、滋味。分别测定了实施例1-2和对比例1-2和4在溶于水后的感官评价结果，结果如下。
实施例1和实施例2，在外观上，凝胶清澈透明，质地较为均匀，有光泽；在组织状态上，凝胶良好，硬度适中有一定弹性；在滋味上口感顺滑，易于吞咽。
对比例1在外观上凝胶透明，但质地均匀程度不够；在组织形态上，硬度略强，弹性较低；在滋味上有不适口感觉，不够爽滑。
对比例2在外观上凝胶基本透明，光泽度不够；在组织形态上凝胶态不足，有轻微的析水，在滋味上口感不佳，不够爽滑。
对比例4的4个对比例与实施例相比有都有不同程度的不足，其中对比例4-1形成了凝胶态，但弹性不足；对比例4-2有轻微析水的状态；对比例4-3和4-4滋味不够顺滑，略有颗粒感，对比例4-4还有轻微的析水。
能够看出本发明的速溶凝胶组合物在外观、组织状态和滋味上都表现出了良好的效果。本发明的速溶组合物溶解性、分散性好，且易于吞咽，口感顺滑，具有改变溶液状态、增强饱腹感、防误咽防呛食防噎等功效，具有显著的促进吞咽的作用。
Claims (10)
1.一种速溶凝胶组合物，其特征在于包括：糊精或淀粉、胶凝成分、矫味成分。
2.根据权利要求1所述的速溶凝胶组合物，其特征在于所述的糊精或淀粉为：麦芽糊精、环状糊精、抗性糊精、预胶化淀粉。
3.根据权利要求1所述的速溶凝胶组合物，其特征在于所述的胶凝成分包括黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、羧甲基纤维素钠、果胶、圆苞车前子壳粉、魔芋粉、褐藻酸钠、甘露聚糖中的一种或多种。
4.根据权利要求1所述的速溶凝胶组合物，其特征在于所述的矫味成分为糖醇类、糖类、酸度调节剂、甜味剂的一种或多种。
5.速溶凝胶组合物在物料干燥过程中抗粘壁的用途，其特征在于该组合为包括30-100份糊精或淀粉、15-45份胶凝成分；
所述的糊精为麦芽糊精、环状糊精、抗性糊精、预胶化淀粉的两种以上的组合；所述的胶凝成分为黄原胶、瓜尔豆胶、阿拉伯胶、卡拉胶、羧甲基纤维素钠、果胶、圆苞车前子壳粉、魔芋粉、褐藻酸钠、甘露聚糖中的一种或多种。
6.根据权利要求5所述的速溶凝胶组合物在物料干燥过程中抗粘壁的用途，其特征在于所述的糊精具体为麦芽糊精、α-环糊精的组合，二者的用量配比为麦芽糊精30-80份、α-环状糊精5-20份。
7.根据权利要求5所述的速溶凝胶组合物在物料干燥过程中的用途，其特征在于所述胶凝成分为黄原胶和甘露聚糖的组合，二者的用量配比分别为黄原胶10-30份、甘露聚糖10-30份。
8.根据权利要求5所述的速溶凝胶组合物在物料干燥过程中的用途，其特征在于所述的组合物还包括矫味成分，选自糖醇类、糖类、酸度调节剂、甜味剂的一种或多种。
9.根据权利要求5所述的速溶凝胶组合物在物料干燥过程中的用途，其特征在于所述的速溶组合物制备得到速溶凝胶产品，或该速溶组合物与水果粉配合制得速溶粉。
10.根据权利要求8所述的速溶组合物在物料干燥过程中的用途，其特征在于所述的速溶组合物的制备方法为：
(1)按所需重量份数称取糊精或淀粉、胶凝成分、矫味成分；(2)制取水溶液：将步骤1)称取的矫味成分、部分糊精加入适量的水进行溶解，制得喷雾干燥用的混合喷雾溶液；(3)将剩余份数的糊精、胶凝成分混合搅拌均匀；(4)使用喷雾制粒干燥机，设定吸取混合喷雾溶液，设定进风温度70-100℃、出风温度为50-70℃，喷雾干燥制粒得到终产品。
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