CN113712170A - 一种西柚酵素冻及其生产工艺 - Google Patents
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Abstract
本发明公开了一种西柚酵素冻及其生产工艺，主要涉及食品加工领域。通过以下工艺步骤制得：将水加热至90‑100℃，加入米汁酵素，升温至85‑100℃，得到米汁酵素溶液；在米汁酵素溶液中加入海藻晶冻和山梨酸钾，搅拌使其溶化；加入西柚果汁，搅拌均匀，得原料液；将原料液在转速500‑1‑200r/min条件下剪切50min；将剪切完毕的原料液混入西柚果粒，并采用热灌装工艺灌装，即得半成品。将半成品置入80‑90℃的热水中进行保持10‑40min进行杀菌，密封得成品。本发明的有益效果在于：它富有果香和米香的复合香气，健康营养，口感细腻。
Description
技术领域
本发明涉及食品加工领域，具体是一种西柚酵素冻及其生产工艺。
背景技术
果冻的主要原料通常是采用琼脂、明胶、果胶和卡拉胶等。用琼脂做成的果冻凝胶强而脆，弹性差，而且风味欠佳。特别是在人们更加注重健康的趋势下，果冻的产品结构也继续跟随大众需求进行改进。
发明内容
本发明的目的在于提供一种西柚酵素冻及其生产工艺，它富有果香和米香的复合香气，健康营养，口感细腻。
本发明为实现上述目的，通过以下技术方案实现：
一种西柚酵素冻，通过以下工艺步骤制得：
将水加热至90-100℃，加入米汁酵素，升温至85-100℃，得到米汁酵素溶液；
在米汁酵素溶液中加入海藻晶冻和山梨酸钾，搅拌使其溶化；
加入西柚果汁，搅拌均匀，得原料液；
将原料液在转速500-1-200r/min条件下剪切50min；
将剪切完毕的原料液混入西柚果粒，并采用热灌装工艺灌装，即得半成品。
将半成品置入80-90℃的热水中进行保持10-40min进行杀菌，密封得成品。
上述西柚酵素冻的生产工艺，同样作为本发明的另一个方面。
对比现有技术，本发明的有益效果在于：
本生产方法加工的酵素冻，不但具有果香和米香的复合香气，而且保留了西柚、米汁酵素的活性和营养成分，口味酸甜细腻，回味悠长。
本酵素果冻不但富含米汁酵素，米香浓郁，口味酸甜独特，与西柚的特有果香结合，酸甜适口。而且所使用的海藻晶冻含有水溶性膳食纤维，有助于改善膳食结构，促进肠胃蠕动；0脂低卡，符合健康轻食的大众需求；海藻晶冻相较于其他胶体(如吉利丁、明胶)，更能激发其他原料香气的释放。
附图说明
附图1是本发明的生产工艺流程图。
具体实施方式
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所限定的范围。
下述实施例中所涉及的仪器、试剂、材料等，若无特别说明，均为现有技术中已有的常规仪器、试剂、材料等，可通过正规商业途径获得。下述实施例中所涉及的实验方法，检测方法等，若无特别说明，均为现有技术中已有的常规实验方法，检测方法等。
实施例：一种西柚酵素冻及其生产工艺
1.投料
1.1原料配备在冷藏状态下配备；
各个组分的配比为：水10-90、米汁酵素10-90、海藻晶冻1-30、山梨酸钾0.01-1、果汁10-90、果粒10-90。
1.2将水加热至90-100℃，加入米汁酵素，升温至85-100℃，得到米汁酵素溶液；
通过对水预热而减少米汁酵素加热的时间，锁住其香味(果香、米香等独特香气)，避免破坏其活性和营养成分。
米汁酵素作为组分之一，具有米香浓郁，口味酸甜，开胃解腻的效果。
1.3加入海藻晶冻和山梨酸钾，搅拌使其溶化；
海藻晶冻在85℃以上的水中易溶，可以快速的溶解在以上温度的米汁酵素溶液中，海藻晶冻含有水溶性膳食纤维，有助于改善膳食结构，促进肠胃蠕动；0脂低卡，符合健康轻食的大众需求；海藻晶冻相较于其他胶体(如吉利丁、明胶)，更能激发其他原料香气的释放。
1.4加入西柚果汁，搅拌均匀，得到原料液；
此步骤加入果汁，既可以使果汁与胶体的溶液充分融合，又可以防止果汁长时间加热被氧化及香气被破坏。
西柚果汁用于增加果香，入口酸甜呈现独特风味，使回味悠长。
2.剪切
将原料液在转速500-1-200r/min条件下进行剪切，利用剪切的转速达到均质的效果。使其混合更加均匀，口感更佳细腻。
3.灌装
灌装方式采用热灌装，溶解后的海藻晶冻能够在50℃成型，利用此特点，在温度大于50℃条件下进行灌装，并能有效控制微生物。具体步骤包括：
在果粒混料机中加入西柚果粒，倒入暂存缸，利用转子泵供料的速度进行混合果粒，并进行灌装。
4.杀菌
将灌装后的半成品进行高温杀菌。
具体步骤包括：将半成品放入80-90℃的热水中进行保持10-40min；在密封的环境杀菌，实现对产品质量的控制，同时能保证产品风味及口感不变(米汁酵素的混合果香、米香，西柚特有香气)。
Claims (4)
1.一种西柚酵素冻，其特征在于，通过以下工艺步骤制得：
将水加热至90-100℃，加入米汁酵素，升温至85-100℃，得到米汁酵素溶液；
在米汁酵素溶液中加入海藻晶冻和山梨酸钾，搅拌使其溶化；
加入西柚果汁，搅拌均匀，得原料液；
将原料液在转速500-1-200r/min条件下剪切35-50min；
将剪切完毕的原料液混入西柚果粒，并采用热灌装工艺灌装，即得半成品。
2.根据权利要求1所述一种西柚酵素冻，其特征在于，将半成品置入80-90℃的热水中进行保持10-40min进行杀菌，密封得成品。
3.一种西柚酵素冻的生产工艺，其特征在于，包括以下步骤：
将水加热至90-100℃，加入米汁酵素，升温至85-100℃，得到米汁酵素溶液；
在米汁酵素溶液中加入海藻晶冻和山梨酸钾，搅拌使其溶化；
加入西柚果汁，搅拌均匀，得原料液；
将原料液在转速500-1-200r/min条件下剪切35-50min；
将剪切完毕的原料液混入西柚果粒，并采用热灌装工艺灌装，即得半成品。
4.根据权利要求3所述一种西柚酵素冻的生产工艺，其特征在于，将半成品置入80-90℃的热水中进行保持10-40min进行杀菌，密封得成品。
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