CN113712172A - 一种纸袋果冻及其制备工艺 - Google Patents
一种纸袋果冻及其制备工艺 Download PDFInfo
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Abstract
本发明公开了一种纸袋果冻及其制备工艺，涉及食品及食品加工技术领域，本发明一种纸袋果冻，按百分比计，包括赤藓糖醇17%、DL‑苹果酸0.12%、食品用香精0.08%、乳酸钙0.03%、柠檬酸钠0.12%、氯化钾0.07%、刺槐豆胶0.12%、卡拉胶0.5%、魔芋粉0.6%和水81.36%。本发明纸袋果冻无论是从配方上、工艺上、包材上都具有重大的突破，产品既美味，又饱腹，又不提供能量，符合当代年轻人的轻食概念，具有很强的推广价值。
Description
技术领域
本发明涉及食品及食品加工技术领域，特别涉及一种纸袋果冻及其制备工艺。
背景技术
果冻是一种甜食，呈半固体状，由食用明胶加水、糖、果汁制成，亦称啫喱，外观晶莹，色泽鲜艳，口感软滑，果冻完全靠胶体或增稠剂的凝胶作用凝固而成，使用不同的模具，可生产出风格、形态各异的成品，一般情况下，果冻制品要经过果冻液调制、装模、冷藏等加工工序制作而成；
目前市售的果冻品类繁多，口味齐全，包装形式也各式各样，最常见的有杯装的、可吸袋装的、塑料软包的，果冻的Q弹滑爽、酸甜可口，不仅是小朋友喜欢的零食，也受很多年轻女性的青睐，年轻女性爱美、注重身材，对能量摄入、卡路里这块关注度会比较高，新奇、独特、颜值高的包装，也会更吸引年轻人的注意；
常规果冻都是以白砂糖、果葡糖浆作为甜度的来源，亦或是一些商家为了降低成本，采用了高倍数的甜味剂代替食糖或淀粉糖提供甜度，并且传统果冻多用PP、PE、铝膜等一种或多种作为包装材料，果冻采用的巴氏水浴杀菌会破坏纸的材质，所以需要采用特殊的杀菌工艺；为此，我们提出一种纸袋果冻及其制备工艺。
发明内容
本发明的主要目的在于提供一种纸袋果冻及其制备工艺，解决背景技术中提出的问题。
为实现上述目的，本发明采取的技术方案为：一种纸袋果冻，按百分比计，包括赤藓糖醇17%、DL-苹果酸0.12%、食品用香精0.08%、乳酸钙0.03%、柠檬酸钠0.12%、氯化钾0.07%、刺槐豆胶0.12%、卡拉胶0.5%、魔芋粉0.6%和水81.36%。
一种纸袋果冻的制备工艺，包括如下步骤：
步骤一：对各原料进行分别验收，保证原料的质量卫生安全性；
步骤二：根据各原料的含量百分比对原料进行配料；
步骤三：配料完成后进行称重，保证用料的精确度；
步骤四：对称重配料完成后的原料进行蒸煮，加工熟化；
步骤五：进行煮料的调配和灌装，提升操作完成度；
步骤六：对果冻进行封口；
步骤七：果冻进行封口后的热力灭菌，避免污染；
步骤八：对杀菌后的过果冻进行冷风冷却，使其快速成型；
步骤九：对果冻进行包装；
步骤十：包装加工完成后的纸袋果冻入库即可。
优选地，所述加工完成的果冻pH值在3.7-4.4之间，属于酸性食品。
优选地，所述步骤七中热力灭菌工艺条件是≥97℃下保持30min 以上，并且确保中心温度达到85℃下保持10min以上，满足酸性食品杀菌强度要求。
优选地，所述纸袋果冻的包材是用棉纸、薄膜等复合而成的新型材料，外层是棉纸，内层是薄膜。
优选地，所述加工完成的果冻营养成分表中的能量值为0KJ。
优选地，所述纸袋果冻使用特定的灌装设备和杀菌设备进行加工，表现为操作流畅、故障率低，产量较高，能满足生产需求。
本发明具有如下有益效果：
一、本发明纸袋果冻，采用了一种健康代糖作为主要原料，既能代替食糖、淀粉糖提供甜度、甜感清凉、且安全性高、热量极低，又具有健康附加值。
二、本发明纸袋果冻的包材是用棉纸、薄膜等复合而成的新型材料，外层是棉纸，内层是薄膜，内层薄膜可以阻止果冻中的水分渗出，而外层是棉纸，配合热力灭菌工艺，不会破坏棉纸的材质，纸袋的包装形式给人感觉时尚、新颖、便携。
三、本发明纸袋果冻的制备工艺抗加速破坏性测试能力强，稳定性高，工艺成熟稳定，推广价值高。
当然，实施本发明的任一产品并不一定需要同时达到以上所述的所有优点。
附图说明
图1为本发明一种纸袋果冻的制备工艺流程图。
具体实施方式
下面将对本实用发明例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例1
一种纸袋果冻，按百分比计，包括赤藓糖醇17%、DL-苹果酸0.12%、食品用香精0.08%、乳酸钙0.03%、柠檬酸钠0.12%、氯化钾0.07%、刺槐豆胶0.12%、卡拉胶0.5%、魔芋粉0.6%和水81.36%。
本方案中，产品执行GB/T 19883国家标准，添加了17%的赤藓糖醇，赤藓糖醇在GB2760里面是可在各类食品中按生产需要适量使用的，赤藓糖醇的甜度是蔗糖的0.65倍，有清凉感，赤藓糖醇现法规允许使用的糖醇里面，唯一是天然零热量的甜味剂，而且人体的耐受量高，其他糖醇摄入过多容易造成腹泻，赤藓糖醇不经人体代谢，不会引起血糖升高，能适用于各类人群，尤其是糖尿病患者，从生产工艺来说，赤藓糖醇是目前所有糖醇当中唯一的用发酵法生产，发酵法更接近天然的转化和提取，GB 28050问答（修订版）中描述“建议赤藓糖醇能量系数为0 kJ/g”，所以赤藓糖醇是一种安全性高、口味纯正无后苦感、零能量的天然代糖；并且配方中还添加了＞0.3%的魔芋粉，让果冻吃起来更加Q弹，更有饱腹感，通过配方中各成分的核算及样品的送检，此款果冻营养成分表中的能量值为0KJ，即为零卡果冻。
实施例2
一种纸袋果冻的制备工艺，包括如下步骤：
步骤一：对各原料进行分别验收，保证原料的质量卫生安全性；包括各原料形态规格的相对一致，提升加工便利性；
步骤二：根据各原料的含量百分比对原料进行配料；完成初步配料工作有助于进行后续加工；
步骤三：配料完成后进行称重，保证用料的精确度；
步骤四：对称重配料完成后的原料进行蒸煮，加工熟化；
步骤五：进行煮料的调配和灌装，提升操作完成度；
步骤六：对果冻进行封口；
步骤七：果冻进行封口后的热力灭菌，避免污染；同时不会破坏包装棉纸的材质；
步骤八：对杀菌后的过果冻进行冷风冷却，使其快速成型；便于进行保存；
步骤九：对果冻进行包装；
步骤十：包装加工完成后的纸袋果冻入库即可。
其中，加工完成的果冻PH值在3.7-4.4之间，属于酸性食品。
其中，步骤七中热力灭菌工艺条件是大于97℃下保持30min以上，并且确保中心温度达到85℃下保持10min以上，满足酸性食品杀菌强度要求。
其中，纸袋果冻的包材是用棉纸、薄膜等复合而成的新型材料，外层是棉纸，内层是薄膜。
其中，加工完成的果冻营养成分表中的能量值为0KJ。
其中，纸袋果冻使用特定的灌装设备和杀菌设备进行加工，表现为操作流畅、故障率低，产量较高，能满足生产需求。
本方案中，纸袋零卡果冻需要特定的灌装设备、杀菌设备，在机器设备这块，也是不断得升级迭代，现用设备操作流畅、故障率低，产量较高，能满足生产需求。
在本说明书的描述中，参考术语“一个实施例”、“示例”、“具体示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节，也不限制该发明仅为的具体实施方式。显然，根据本说明书的内容，可作很多的修改和变化。本说明书选取并具体描述这些实施例，是为了更好地解释本发明的原理和实际应用，从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (7)
1.一种纸袋果冻，其特征在于，按百分比计，包括赤藓糖醇17%、DL-苹果酸0.12%、食品用香精0.08%、乳酸钙0.03%、柠檬酸钠0.12%、氯化钾0.07%、刺槐豆胶0.12%、卡拉胶0.5%、魔芋粉0.6%和水81.36%。
2.一种纸袋果冻的制备工艺，其特征在于，包括如下步骤：
步骤一：对各原料进行分别验收，保证原料的质量卫生安全性；
步骤二：根据各原料的含量百分比对原料进行配料；
步骤三：配料完成后进行称重，保证用料的精确度；
步骤四：对称重配料完成后的原料进行蒸煮，加工熟化；
步骤五：进行煮料的调配和灌装，提升操作完成度；
步骤六：对果冻进行封口；
步骤七：果冻进行封口后的热力灭菌，避免污染；
步骤八：对杀菌后的过果冻进行冷风冷却，使其快速成型；
步骤九：对果冻进行包装；
步骤十：包装加工完成后的纸袋果冻入库即可。
3.根据权利要求2所述的一种纸袋果冻的制备工艺，其特征在于，所述加工完成的果冻PH值在3.7-4.4之间，属于酸性食品。
4.根据权利要求3所述的一种纸袋果冻的制备工艺，其特征在于，所述步骤七中热力灭菌工艺条件是：大于97℃下保持30min 以上，并且确保中心温度达到85℃下保持10min以上，满足酸性食品杀菌强度要求。
5.根据权利要求4所述的一种纸袋果冻的制备工艺，其特征在于，所述纸袋果冻的包材是用棉纸、薄膜等复合而成的新型材料，外层是棉纸，内层是薄膜。
6.根据权利要求5所述的一种纸袋果冻的制备工艺，其特征在于，所述加工完成的果冻营养成分表中的能量值为0KJ。
7.根据权利要求6所述的一种纸袋果冻的制备工艺，其特征在于，所述纸袋果冻使用特定的灌装设备和杀菌设备进行加工，表现为操作流畅、故障率低，产量较高，能满足生产需求。
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| CN103416644A (zh) * | 2013-08-08 | 2013-12-04 | 洽洽食品股份有限公司 | 一种魔芋果冻及其加工方法 |
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