CN113712190A - 一种用于软糖的复合胶凝剂及其制备方法与应用 - Google Patents
一种用于软糖的复合胶凝剂及其制备方法与应用 Download PDFInfo
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- CN113712190A CN113712190A CN202111033618.4A CN202111033618A CN113712190A CN 113712190 A CN113712190 A CN 113712190A CN 202111033618 A CN202111033618 A CN 202111033618A CN 113712190 A CN113712190 A CN 113712190A
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- drinking water
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- gelling agent
- gum
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Classifications
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- A—HUMAN NECESSITIES
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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
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
本发明提供一种用于软糖的复合胶凝剂及其制备方法与应用,属于食品加工技术领域。所述软糖包括透明质酸、胶原蛋白、糖醇、甘油、功能性组分和胶凝剂,其中所述胶凝剂为包含高酯果胶、次槐豆胶、黄原胶、卡拉胶、结冷胶、他拉胶、明胶、琼脂的复合凝胶。本发明还包括复合胶凝剂及软糖的制备方法。本发明的软糖采用复合凝胶作为胶凝剂从而提高胶凝剂的胶凝性能,改善软糖口感,同时,可添加功能性组分提高软糖的营养价值。
Description
技术领域
本发明属于食品加工技术领域,涉及一种用于软糖的复合胶凝剂及其制备方法与应用。
背景技术
软糖是由糖体和甜体组合而成的食品,具有质地柔软、口感柔韧而爽滑的特点。现在中国糖果市场规模近700亿元,作为细分品类的软糖,其销售额约占整体糖果规模的25%,且销售额年均增长率为8%,有着广阔的市场前景。尽管超市中各种软糖制品种类繁多,但主要的市售软糖(QQ糖、橡皮糖)通常仅能满足人们对口味、口感的外在需求,功能较为单一,还会导致发胖和龋齿。因此,营养、健康、稳定、口感好的软糖存在潜在需求,更受消费者欢迎。
中文专利文献CN104782859A(申请号201510183164.7)公开了一种全麦粉胶原蛋白软糖,该软糖通过以明胶作为胶凝剂,加入鱼鳞胶原蛋白及全麦粉,提高了糖果的营养价值。但是单独采用明胶作为胶凝剂,使得软糖在室温下容易融化,在较高温度中难以长时间保存。
发明内容
为了解决胶凝剂在软糖中单独使用的缺陷,本发明提供了一种复合胶凝剂,由以下重量份的原料制得:
高酯果胶0.1-0.5份
次槐豆胶0.1-0.2份
黄原胶0.1-0.3份
卡拉胶0.1-1.5份
结冷胶0.1-0.3份
他拉胶0.1份
明胶0.1-10份
琼脂0.1-2份
饮用水20-60份
优选的,高酯果胶0.5份
次槐豆胶0.2份
黄原胶0.3份
卡拉胶0.8份
结冷胶0.3份
他拉胶0.1份
明胶8份
琼脂0.5份
饮用水40份
本发明的复合凝胶制备工艺如下:
(1)将明胶和次槐豆胶,置于烧杯中混合均匀,加入饮用水,常温浸泡60分钟后加热至90℃,搅拌至明胶和次槐豆胶完全溶解后制得凝胶溶液A;
(2)将高酯果胶、黄原胶、卡拉胶、结冷胶、他拉胶、琼脂过筛后充分混合均匀,然后加入饮用水,加热搅拌至彻底溶解制备溶液B;
(3)将凝胶溶液A冷却至50℃后加入溶液B中,搅拌均匀,得到复合胶凝剂溶液;
优选地,步骤1中所述饮用水占总饮用水的1/2;
优选地,步骤2中所述饮用水占总饮用水的1/2。
本发明提供了一种软糖,所述软糖的原料包括:
透明质酸0.2份
胶原蛋白0-1.3份
甜味剂20-40份
复合胶凝剂溶液30-70份
功能性组分0-5份
柠檬酸0.8-1.4份
甘油12-16份
DL苹果酸0.4-0.7份
柠檬酸钠0.1-0.2份
饮用水40-80份。
其中,所述甜味剂包括,白砂糖0-7份,果葡糖浆0-12份,糖醇0-35份。
所述糖醇包含麦芽糖醇、赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇中的一种或多种。
所述胶原蛋白包含鱼胶原蛋白、鱼鳞胶原蛋白、燕窝胶原蛋白中的一种或多种。
所述功能性成份包括果汁、γ-氨基丁酸、虾青素、花青素、益生菌或膳食纤维等功能性成分。
本发明软糖的制备工艺如下:
(1)称取透明质酸、胶原蛋白、功能性组分过筛后充分混合,搅拌均匀,然后加入饮用水,加热至90℃完全溶解,制备溶液D;
(2)称取甜味剂过筛后充分混合并搅拌均匀,加入饮用水,进行熬煮,然后将复合胶凝剂溶液加入到熬煮的溶液中继续加热搅拌,至彻底溶解获得溶液E;
(3)取柠檬酸、DL苹果酸、柠檬酸钠过筛后充分混合,搅拌均匀,充分溶于水中、然后加入甘油、混合均匀,制备溶液F;
(4)将溶液D和溶液E混合,搅拌均匀,然后加入溶液F充分混合、搅拌均匀、脱气后倒入软糖模具,成型后脱模,干燥,包装,获得所述软糖。
优选地,当甜味剂中包含山梨糖醇时,在步骤(3)中称取山梨糖醇过筛后与柠檬酸、DL苹果酸、柠檬酸钠充分混合;
优选地,步骤(1)中所述饮用水占总饮用水重量份的1/3;
优选地,步骤(2)中所述饮用水占总饮用水重量份的1/3;
优选地,步骤(3)中所述饮用水占总饮用水重量份的1/3。
有益效果说明:
1、黄原胶对热和酸碱十分稳定,是集增稠、悬浮、乳化、稳定于一体,性能优越的生物胶;结冷胶具有优越的凝胶性能,可以给软糖提供优越的结构和质地;次槐豆胶、琼脂等凝胶之间具有良好的协同作用。将胶凝剂进行复配使用,可提高胶凝剂的胶凝性能及软糖的组织形态与口感。
2、本发明的软糖,添加了透明质酸和胶原蛋白等营养成分,长期适量食用本发明软糖,可以使消费者在享受软糖的甜蜜口感之外,还可以补充皮肤的水分,有效提升皮肤弹性,同时可以根据消费者的需求调整选择的功能性成份满足不同人群对身体健康的需求。
具体实施方式
下面将结合具体实施例对本发明做进一步说明,具体实施例不限制本发明。本发明具体实施方式中实用的原料均为已知产品,通过购买市售产品获得。
实施例1
一种复合胶凝剂,由以下重量份的原料制得:
高酯果胶0.5份
次槐豆胶0.2份
黄原胶0.3份
卡拉胶0.8份
结冷胶0.3份
他拉胶0.1份
明胶8份
琼脂0.5份
饮用水40份
上述胶凝剂的制备工艺如下:
1、取8份明胶和0.2份次槐豆胶,置于烧杯中混合均匀,加入20份水,常温浸泡60分钟后加热至90℃,搅拌至明胶和次槐豆胶完全溶解后制得凝胶溶液A;
2、将0.5份高酯果胶、0.3份黄原胶、0.8份卡拉胶、0.3份结冷胶、0.1份他拉胶、0.5份琼脂过筛后充分混合均匀,然后加入20份水,加热搅拌至彻底溶解制备溶液B;
3、将凝胶溶液A冷却至50℃后加入溶液B中,搅拌均匀,得到复合胶凝剂溶液。
实施例2
一种软糖,由以下重量份的原料制得:
透明质酸0.2份
鱼胶原蛋白0.8份
鱼鳞胶原蛋白0.5份
白砂糖3份
果葡糖浆5份
赤藓糖醇20份
甘露糖醇10份
山梨糖醇0.8份
柠檬酸1.2份
甘油14份
DL苹果酸0.6份
柠檬酸钠0.1份
水60份
实施例1所得的复合胶凝剂50.7份。
上述软糖的制备工艺如下:
1、将上述配方中的透明质酸、鱼胶原蛋白、鱼鳞胶原蛋白过筛后充分混合,搅拌均匀后加20份水,加热至完全溶解,制备溶液D;
2、将上述配方中的白砂糖、果葡糖浆、除山梨糖醇外的糖醇过筛后充分混合并搅拌均匀,加20份水后进行糖浆熬煮,然后称取50.7复合胶凝剂溶液加入到熬煮的糖浆中继续加热搅拌至完全溶解制备溶液E;
3、将上述配方中的柠檬酸、DL苹果酸、柠檬酸钠、山梨糖醇过筛后充分混合,搅拌均匀,加20份水充分溶解、然后加入甘油、混合均匀,制备溶液F;
4、将溶液D和溶液E混合,搅拌均匀,然后加入溶液F充分混合、搅拌均匀、脱气后倒入软糖模具,成型后脱模,干燥,包装,获得所述软糖。
实施例3
一种软糖,由以下重量份的原料制得:
透明质酸0.2份
燕窝胶原蛋白1.3份
白砂糖3份
果葡糖浆5份
木糖醇20份
甘露糖醇10份
山梨糖醇0.8份
柠檬酸1.2份
甘油14份
DL苹果酸0.6份
柠檬酸钠0.1份
水60份
实施例1中所得的复合胶凝剂50.7份。
上述软糖的制备工艺同实施例2。
对比实施例2,将鱼胶原蛋白和鱼鳞胶原蛋白调整为燕窝胶原蛋白,将赤藓糖醇调整为木糖醇。
实施例4
一种软糖,由以下重量份的原料制得:
透明质酸0.2份
燕窝胶原蛋白1.3份
蔓越莓粉3份
白砂糖3份
果葡糖浆5份
木糖醇20份
甘露糖醇10份
山梨糖醇0.8份
柠檬酸1.2份
甘油14份
DL苹果酸0.6份
柠檬酸钠0.1份
水60份
实验例1所得的复合胶凝剂50.7份。
上述软糖的制备工艺同实施例2。
对比实施例3,添加了蔓越莓粉。
对比例1
一种复合型胶凝剂,由以下重量份的原料制得:
高酯果胶0.5份
黄原胶0.3份
卡拉胶0.8份
结冷胶0.3份
他拉胶0.1份
明胶8份
琼脂0.7份
饮用水40份
与实施例1相比,舍去次槐豆胶,增加了琼脂的重量份。
上述复合胶凝剂的制备工艺同实施例1。
对比例2
一种复合型胶凝剂,由以下重量份的原料制得:
高酯果胶0.5份
次槐豆胶0.2份
黄原胶0.3份
卡拉胶0.8份
他拉胶0.1份
明胶8.3份
琼脂0.5份
饮用水40份
与实施例1相比,舍去了结冷胶,增加了明胶的重量份。
上述复合胶凝剂的制备工艺同实施例1。
对比例3
一种软糖,由以下重量份的原料制得:
透明质酸0.2份
鱼胶原蛋白0.8份
鱼鳞胶原蛋白0.5份
白砂糖7份
果葡糖浆1份
赤藓糖醇20份
甘露糖醇10份
山梨糖醇0.8份
柠檬酸1.2份
甘油14份
DL苹果酸0.6份
柠檬酸钠0.1份
饮用水60份
对比例1所得的复合胶凝剂50.7份。
上述软糖的制备工艺同实施例2。
对比例4
一种软糖,由以下重量份的原料制得:
透明质酸0.2份
鱼胶原蛋白0.8份
鱼鳞胶原蛋白0.5份
白砂糖7份
果葡糖浆1份
赤藓糖醇20份
甘露糖醇10份
山梨糖醇0.8份
柠檬酸1份
甘油15份
DL苹果酸0.5份
柠檬酸钠0.1份
饮用水60份
对比例2所得的复合胶凝剂50.7份。
上述软糖的制备工艺同实施例2。
对比例5
一种复合胶凝剂,由以下重量份的原料制得:
高酯果胶0.5份
次槐豆胶0.7份
黄原胶0.3份
卡拉胶0.8份
结冷胶0.3份
他拉胶0.1份
明胶8份
饮用水40份
与实施例相比舍去琼脂,增加相同重量份的次槐豆胶。
上述复合胶凝剂的制备工艺同实施例1。
对比例6
一种复合胶凝剂,由以下重量份的原料制得:
高酯果胶0.5份
次槐豆胶0.2份
黄原胶0.3份
卡拉胶0.8份
结冷胶8.3份
他拉胶0.1份
琼脂0.5份
饮用水40份
与实施例1相比舍去明胶,增加相同重量份的结冷胶。
上述复合胶凝剂的制备工艺同实施例1。
结果对照:
实验例1
每个试验方案制作的软糖或胶凝剂利用TX-XTPlus型质构仪检测凝胶剂的硬度、弹性、咀嚼性、回复性、粘聚性。测定条件为:P/36R探头,样品长、宽、高均为10mm,测前速度2mm/s,测后速度1mm/s,压缩百分比30%,两次压缩时间间隔5s。样品为冷凝成型的凝胶,样品平行测定3次,结果取平均值,具体见表1。
根据表1可知,对于对比例1和对比例5而言,当复合胶凝剂中仅包含琼脂及其他六种凝胶时,弹性为0.56,当复合胶凝剂中仅包含次槐豆胶及其他六种凝胶时,弹性为0.86,在相同的总重量份下,相比于琼脂,次槐豆胶对复合胶凝剂的弹性提高效果更为显著。对于实施例1而言,在相同的总重量份下,当复合胶凝剂中包含琼脂、次槐豆胶及其他六种凝胶时,复合胶凝剂的弹性为0.89,其效果明显优于单独采用琼脂或次槐豆胶与其他六种凝胶的结合,这表明琼脂和次槐豆胶可产生协同作用,有效增强复合胶凝剂的弹性。同理,根据对比例2及对比例6得到的复合胶凝剂的弹性分别为0.65、0.72,而实施例1制备得到的复合胶凝剂的弹性远大于单独采用结冷胶或明胶与其他六种凝胶的结合,因此可推断结冷胶与明胶也可产生协同作用,从而增强复合胶凝剂的弹性。
表1实验糖果品质测定
凝胶糖果 | 硬度(g) | 弹性 | 咀嚼性 | 回复性 | 粘聚性 |
实施例1 | 9726.87 | 0.89 | 2.69 | 0.33 | 0.51 |
实施例2 | 9789.58 | 0.88 | 2.67 | 0.34 | 0.50 |
实施例3 | 9754.97 | 0.89 | 2.68 | 0.35 | 0.52 |
实施例4 | 9779.55 | 0.89 | 2.69 | 0.35 | 0.52 |
对比例1 | 9654.32 | 0.56 | 2.35 | 0.23 | 0.31 |
对比例2 | 11033.54 | 0.65 | 2.54 | 0.29 | 0.46 |
对比例3 | 9856.21 | 0.54 | 2.36 | 0.23 | 0.30 |
对比例4 | 11109.32 | 0.69 | 2.56 | 0.30 | 0.49 |
对比例5 | 9799.54 | 0.86 | 2.65 | 0.35 | 0.52 |
对比例6 | 13569.44 | 0.72 | 2.57 | 0.31 | 0.50 |
实验例2
每个试验方案制作的软糖由15位富有经验的软糖专业人员开展感官评价,根据《凝胶糖果》(SB/T10021-2008)以凝胶的外观形态、组织结构、风味、口感(软硬度、弹性、咀嚼度、黏性)指标进行评价,评价标准及权重如表2(满分100分)。具体评价结果见表3,从表3可知,实施例2、实施例3、实施例4三个方案制备的软糖组织形态均匀饱满、透明度好、弹性强、酸甜可口,整体颜色自然,光亮,尤其是实例4中添加了蔓越莓粉,呈现漂亮的淡粉色,更能引起爱美人士的食欲。
表2软糖感官评分标准
表3软糖感官评分结果
将上述实施例2~4、对比例3~4制得的软糖放置在实验室,在常温25℃环境下放置12个月,定期检测分别放置在不同条件下的产品感官、水分、还原糖及微生物等理化指标,感官按照表1方法,水分参照《食品安全国家标准食品中水分的测定》(GB 5009.3-2016),选用直接干燥法检测软糖的水分含量,还原糖按照《GB 5009.7-2016》测定,微生物按照《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2-2016)检测。
检测结果表明:本发明的软糖添加了白砂糖、果葡糖浆和糖醇等具有较高的渗透压,保持了软糖的优良特性,不易腐败变质可有效延长软糖的货架期。本发明软糖水分含量在16%~25%之间,符合《食品安全国家标准糖果》(GB17399-2016)的规定。微生物限量符合《食品安全国家标准食品微生物学检验菌落总数测定》(GB 4789.2-2016)的规定。
以上所述的实施例仅是对本发明的优选方式进行描述,但是,本发明并不限于此。在本发明的构思范围内,可以对本发明的技术方案做出的各种变形和改进,这些变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (10)
1.一种复合胶凝剂,其特征在于,所述复合胶凝剂由以下重量份的原料制得:高酯果胶0.1-0.5份,次槐豆胶0.1-0.2份,黄原胶0.1-0.3份,卡拉胶0.1-1.5份,结冷胶0.1-0.3份,他拉胶0.1份,明胶0.1-10份,琼脂0.1-2份,饮用水20-60份。
2.根据权利要求1所述的复合胶凝剂,其特征在于,复合凝胶的重量份为:高酯果胶0.5份,次槐豆胶0.2份,黄原胶0.3份,卡拉胶0.8份,结冷胶0.3份,他拉胶0.1份,明胶8份,琼脂0.5份,饮用水40份。
3.一种制备权利要求1或2中复合胶凝剂的方法,包括以下步骤:
(1)将明胶和次槐豆胶,置于烧杯中混合均匀,加入饮用水,常温浸泡60分钟后加热至90℃,搅拌至明胶和次槐豆胶完全溶解后制得凝胶溶液A;
(2)将高酯果胶、黄原胶、卡拉胶、结冷胶、他拉胶、琼脂过筛后充分混合均匀,然后加入饮用水,加热搅拌至彻底溶解制备溶液B;
(3)将凝胶溶液A冷却至50℃后加入溶液B中,搅拌均匀,得到胶凝剂溶液C;
优选地,步骤(1)中所述饮用水占总饮用水的1/2;
优选地,步骤(2)中所述饮用水占总饮用水的1/2。
4.权利要求3所述的复合胶凝剂在软糖制备中的应用。
5.一种软糖,其特征在于包括以下重量份的原料:透明质酸0.2份、胶原蛋白0-1.3份、甜味剂20-40份、复合胶凝剂溶液30-70份、功能性组分0-5份、柠檬酸0.8-1.4份、甘油12-16份、DL苹果酸0.4-0.7份、柠檬酸钠0.1-0.2份和饮用水40-60份。
6.根据权利要求5所述的软糖,其特征在于,所述胶原蛋白包含鱼胶原蛋白、鱼鳞胶原蛋白、燕窝胶原蛋白中的一种或多种。
7.根据权利要求5所述的软糖,其特征在于,所述功能性组分包括蔓越莓粉、葡萄籽提取物、维生素C、针叶樱桃提取物、叶黄素粉。
8.根据权利要求5所述的软糖,其特征在于,所述甜味剂包括白砂糖0-7份、果葡糖浆0-12份、糖醇0-35份。
9.根据权利要求8所述的软糖,其特征在于,所述糖醇包含麦芽糖醇、赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇中的一种或多种。
10.根据权利要求5-9任意一项所述的软糖的制备方法,其特征在于,包括以下步骤:
(1)称取透明质酸、胶原蛋白、功能性组分过筛后充分混合,搅拌均匀,然后加入饮用水,加热至90℃完全溶解,制备溶液D;
(2)称取甜味剂过筛后充分混合并搅拌均匀,加入饮用水,进行熬煮,然后将复合胶凝剂溶液加入到熬煮的溶液中继续加热搅拌,至彻底溶解获得溶液E;
(3)取柠檬酸、DL苹果酸、柠檬酸钠过筛后充分混合,搅拌均匀,充分溶于水中、然后加入甘油、混合均匀,制备溶液F;
(4)将溶液D和溶液E混合,搅拌均匀,然后加入溶液F充分混合、搅拌均匀、脱气后倒入软糖模具,成型后脱模,干燥,包装,获得所述软糖;
优选地,当甜味剂中包含山梨糖醇时,在步骤(3)中称取山梨糖醇过筛后与柠檬酸、DL苹果酸、柠檬酸钠充分混合;
优选地,步骤(1)中所述饮用水占总饮用水重量份的1/3;
优选地,步骤(2)中所述饮用水占总饮用水重量份的1/3;
优选地,步骤(3)中所述饮用水占总饮用水重量份的1/3。
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