CN113973966A - 一种沙棘复合益生果糕及其制备方法 - Google Patents
一种沙棘复合益生果糕及其制备方法 Download PDFInfo
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Abstract
本发明属食品技术领域,为解决目前果糕高糖、营养功能单一、保健效果差等问题,提供一种沙棘复合益生果糕及其制备方法。由沙棘原汁、红枣浆、核桃碎、胶凝剂、低聚异麦芽糖浆、甜味剂,其余为水按一定比例制备而成;其中:所述甜味剂为低聚果糖和结晶果糖按照1:1~2:1的质量比混合;所述胶凝剂为卡拉胶和果胶按照1:3~1:5的质量比混合。在沙棘基础上加入了红枣和核桃,不仅改善了产品的风味,还丰富了产品的营养功能成分,使产品富含维生素、枣多糖、黄酮类物质、环磷酸腺苷、亚油酸等生物活性物质,有益气补血、延缓衰老、益智健脑、增强人体免疫等功效。
Description
技术领域
本发明属于食品技术领域,具体涉及一种沙棘复合益生果糕及其制备方法。
背景技术
沙棘(Hippophae rhamnoides Linn.)别名黄酸刺、醋柳,胡颓子科、沙棘属,可在干旱地区、盐碱化土地和多风沙环境中生存,多用于防止水土流失和沙漠环境的绿化。我国一直是世界上沙棘属植物品种数量最多,人工栽培面积最广泛的国家。截至到2020年,我国沙棘覆盖总面积已超过215万hm²。我国沙棘分布极广,各地均有栽培。
沙棘自古以来就兼具食药功用,早在公元8世纪《月王药珍》中就记录沙棘有“开胃舒胸”,“容易消化”等功用。之后又有医者在《四部医典》中对沙棘祛痰止咳、化湿、利肺等药用功效有了更进一步的详细记载,并录入了可供查用的药用配方。随着研究逐步深入,近代研究表明沙棘果果实中富含大量营养物质,例如维生素、原花青素、黄酮、多糖等,被誉为“维生素宝库”。
沙棘果富含多种维生素、氨基酸、微量元素及多种不饱和脂肪酸、黄酮类物质等生物活性物质,对人体具有极高的营养价值和医疗保健作用。沙棘黄酮为沙棘的主要药用成分,包括异鼠李素、花青素、槲皮素、山奈素等,可以降低血管内胆固醇和甘油三酯的含量,促进脂质代谢和清除机体自由基,从而达到预防和治疗心脑血管疾病的目的,还具有抗病毒、抗菌、消炎等作用。
沙棘中的维生素含量丰富,尤以维生素C含量最高,沙棘中的维生素C含量是橘子的15倍,可达800-850 mg/100 g,最高可达2100mg/100 g;适当摄入维生素C可以降低人体胆固醇浓度和血压,增强人体抗氧化活性。沙棘内所含的黄酮类物质种类丰富,不同种沙棘黄酮含量有差异,同种沙棘的不同区域黄酮含量也略有差异,适当补充黄酮类物质可以起到抗氧化、调节血脂、加速伤口愈合、调节人体免疫功能等作用。沙棘多糖多为中性多糖,其中葡萄糖和果糖含量较高,可溶性糖含量较低,有降血糖抗炎作用,食用价值极高。
沙棘中还含有铁、硒、锌、铜、钾、钠、钙、镁等微量元素,可以满足人体的基本需求。在国际上,沙棘被称为21世纪最有前途的营养和药用植物,人类的第三代水果,以沙棘果为主要原料的食品、保健品及药品的开发越来越受到重视。沙棘是一种具有经济效益和社会效益的药食兼用小浆果,具有广阔的市场前景。
红枣(Ziziphus jujuba Mill.)是李科枣属植物,也称枣子,发源于中国,是中国固有树种。红枣的栽培生长环境相对大多数植物栽培要求不高,海拔1600米以下的地区均有分布,主要产地有新疆、山西、陕西等,其品种繁多,具有一定的观赏价值和食用价值。其中有名的有宁阳大枣、稷山板枣、太谷壶瓶枣、阜平大枣、和田红枣等。
红枣营养相当丰富,是果品中的“补品王”。新鲜红枣含糖量约为19%~44%,干枣含糖量约为50%~87%;红枣含有人体所需要的18 种氨基酸,红枣蛋白主要由氨基酸组成,因此称为“木本粮食”和“铁杆庄稼”。红枣富含多种维生素,尤其是Vc含量较高,故鲜枣也有“维生素丸”之美誉,还富含铁、锌、钙等矿质元素。枣果不仅营养丰富,还含有多种生物活性物质,如多糖、黄酮类、环磷酸腺苷(cAMP)、环磷酸鸟苷(cGMP)、多种有机酸、三萜类、生物碱和甾醇等,这些物质具有抗疲劳、抗衰老、抗肿瘤、增强免疫、保护肝脏、降压、镇静安神、抗惊厥等作用。
目前市场上有多种与红枣相关的产品,品种繁多,常见产品主要有果脯蜜饯、蛋糕、面包、冻干制品、饮料、酸奶、果酒、果酱、枣泥等,市场前景一片大好。此外,随着科技的发展进步,红枣提取物的加工品也逐渐增多,市面上目前主要有枣精、枣色素、枣糖色等,应用范围广泛。在现阶段,充分利用现有资源和技术,积极推进枣深加工企业的发展,能够更好地满足消费者在健康和营养等方面的需求,减少原料枣浪费,促进经济发展。
核桃,素来有“长寿果”、“万岁子”和“养生之宝”的美誉,其中脂质含量高达60%-70%,其中86%的脂肪是不饱和脂肪酸;蛋白质含量可达15%-20%;还富含铜、镁、钾、维生素、纤维、磷、烟酸、铁等营养成分。其中不饱和脂肪酸中的亚油酸、亚麻酸是体内合成前列腺素和PGE的必需物质,而PGE有着防治血栓、降血压、加速胆固醇排泄、促进卵磷脂合成、抗衰老的特殊功效。
结晶果糖和低聚果糖均属于天然存在的糖,在体内代谢速度快,易被机体吸收利用。其中结晶果糖甜度是蔗糖的1.6~1.8倍,与其他糖复配使用可以在增加甜味的同时减少糖的使用,有助于产品本身风味的保留,也可避免像传统糖制品一样因糖含量过多而带来苦涩感。结晶果糖的低热量性,使其对血糖指数影响较小,不会刺激胰岛素分泌,与脂肪同食,还可抑制人体脂肪过量储存,可抑制龋齿发生、促进钙的吸收。结晶果糖与蔗糖、麦芽糖一样可被小肠消化、吸收,为人体提供营养。低聚果糖是一种小分子量的水溶性膳食纤维,是功能性低聚糖,具有一定的保健作用,适当食用有助于维持人体肠道健康、增强机体免疫功能。低聚果糖具体生理功效为可选择性的增殖双歧杆菌,以调节肠道微生态平衡,维持肠道健康;因其属于水溶性膳食纤维,摄入后可刺激肠道蠕动,改变肠道内容物的渗透压,增加粪便水分,起到润肠通便、缓解便秘的作用,膳食纤维还具有结合金属离子的作用,使得低聚果糖可以抑制肠道腐败,促进钙、镁等矿质元素的吸收;低聚果糖可有效降低体内游离脂肪酸、甘油三脂和血清胆固醇的含量,对因血脂高而引起的动脉硬化、高血压等心血管疾病有较好的改善作用;低聚果糖有助于双歧杆菌的增殖,从而促进抗体的产生及其他免疫因子的分泌,以提高机体的防御能力,有助于提高机体免疫力,降低患癌风险,提高抗癌能力。
随着社会经济的发展,人们生活水平的提高及大健康时代的到来,人们的饮食消费已由食“饱”、食“好”模式进入食“养”模式。降糖、减盐、少脂的合理膳食理念和食品的营养、健康、功效特性成为现代消费者新的追求。传统果糕的高糖、营养功能单一、保健效果差已难以满足现代消费需求。
果糕属于蜜饯类产品,是古人在长期生产实践中总结出来的利用高浓度糖液延长果蔬保藏期,改善原水果风味的一种食品加工方法。果糕是以蔬菜水果为原料,经过调配、熬煮等工艺处理后,注模成形、冷却干燥后制成的糖渍品。作为一款休闲食品,因其特殊的风味和口感,长期以来深受大众欢迎。从最初山楂糕、红枣糕等单一产品,逐渐丰富到阿胶糕、百香果雪梨果糕、蓝莓沙棘果糕等复合产品,生产工艺也在不断完善,产品营养更加丰富。
目前市面上所销售的果糕多为高糖产品,少数低糖果糕也是在原配料的基础上通过增加凝胶剂、木糖醇和糖浆或其他食品调味剂来减少白砂糖的添加量,这不仅增加了生产成本也容易发生食品添加剂滥用的食品安全问题,并且凝胶剂的使用量对果糕质地也影响较大,并未从根本上解决果糕高糖问题。生产一款能够满足人们对低糖营养健康食品需求的果糕迫在眉睫。
发明内容
本发明为了解决目前果糕高糖、营养功能单一、保健效果差等问题,提供了一种沙棘复合益生果糕及其制备方法。在传统果糕加工工艺的基础上,综合利用沙棘、枣、核桃等特色干鲜果资源,采用结晶果糖和低聚果糖为增甜剂代替白砂糖,制备一种沙棘红枣核桃复合益生果糕,适用于儿童、老年人、糖尿病患者等特殊人群的食用,具有一定营养和保健价值。
本发明采用的技术方案如下:一种沙棘复合益生果糕,按照沙棘复合益生果糕质量为基准计,由25%~40%沙棘原汁、25%~35%枣浆、5%~20%核桃碎、1%~4%胶凝剂、10%~20%低聚异麦芽糖浆、15%~25%甜味剂,其余为水制备而成;其中:所述甜味剂为低聚果糖和结晶果糖按照质量比为1:1~2:1的比例混合;所述胶凝剂为卡拉胶和果胶按照1:3~1:5的质量比混合。
进一步的:所述低聚果糖和结晶果糖按照质量比为2﹕1混合;卡拉胶与果胶按照1﹕3的质量比混合。
优选:所述沙棘复合益生果糕按照如下质量体积原料制备而成:以60ml沙棘原汁为基料,60g红枣浆,10g核桃碎,2g胶凝剂,32g低聚异麦芽糖浆,36 g甜味剂;其中胶凝剂中卡拉胶与果胶的质量比为1﹕3;甜味剂中低聚果糖与结晶果糖的质量比为2﹕1。
制备所述的沙棘复合益生果糕的方法,具体步骤如下:
(1)沙棘原汁的制备:挑选新鲜、成熟、果粒饱满完整、色泽艳丽的沙棘果,清洗沥干水分后放入榨汁机中榨汁,榨好的果汁2500r/min下离心分离后,得到沙棘原汁,备用;
(2)其他原料预处理:挑选无病虫害、无机械伤、粒形饱满的白熟期枣果洗净、去核,蒸制20min后取出,室温冷却30min,剥皮后加入枣果质量20%~30%的水打浆10-15min,然后将打好的枣浆0~4℃下低温冷藏备用;
干核桃,去皮取仁后160℃烤制10-15min,表面变为黄色时取出,破碎成4~8mm粒度的小粒状,密封备用;
(3)溶解胶凝剂:将卡拉胶和果胶按比例称取,然后加入卡拉胶和果胶总质量15倍~20倍的70-78℃水中加热溶胶,先溶解卡拉胶,再将果胶分若干次加入卡拉胶溶液中继续加热,溶胶过程控制2000r/min-3000r/min速度下搅拌,直至完全溶解,备用;
(4)溶解糖:将低聚果糖和结晶果糖分若干次加入到低聚异麦芽糖浆中,控制温度为60-70℃,边加边搅拌,待加入的物料完全溶解后再继续加,直至将所有的糖都溶解为糖液后备用;
(5)混合熬煮:加热沙棘原汁,80-90℃后倒入溶解的胶凝剂,搅拌混合均匀后,将溶解的糖液加入,边加边搅拌,控制温度为85-95℃;待浆体浓稠时加入枣浆,分若干次添加,搅拌混合均匀,熬煮至可溶性固形物达到55%-65%时,加入核桃碎,快速搅拌至核桃粒均匀分布,待可溶性固形物达到60%-70%时,停止加热出锅,得到沙棘复合浆;
(6)装模、冷却:将熬煮好的沙棘复合浆快速倒入模具中,倒入厚度为0.4-0.6cm,冷却至室温,得到半成品果糕;
(7)烘干:将冷却好的半成品果糕置于干燥箱中60℃烘干30min,冷却至室温即为沙棘复合益生果糕。
将冷却至室温的沙棘复合益生果糕两面贴上糯米纸,装袋密封。
与现有技术相比,本发明在沙棘基础上加入了白熟期枣果和核桃,其中白熟期枣果的功能营养成分的积累已经接近或高于完全成熟枣果的含量,但其糖分含量比全红枣低,为低糖功能原料,白熟期枣果和核桃的加入不仅改善了产品的风味,还丰富了产品的营养功能成分,使产品富含维生素、枣多糖、黄酮类物质、环磷酸腺苷、亚油酸等生物活性物质,有益气补血、延缓衰老、益智健脑、增强人体免疫等功效。
本发明制作过程中使用的都是代糖,结晶果糖和低聚果糖在人体都代谢比较快,且升糖指数低,风味好。
结晶果糖甜度高,有助于原料果香味的体现;结晶果糖不易被口腔内链球菌转化为酸,能抑制该菌产生葡聚糖,从而抑制龋齿的产生;结晶果糖为低GI食物,在代谢过程中、及代谢结束后,对身体血糖水平的影响很小,有利于控制血糖;同时,血中胰岛素水平低,低的胰岛素水平,会促进脂肪等体内垃圾的分解,降低体内不必要脂肪储存;结晶果糖还可促进钙吸收,对儿童和老人极为友好。
低聚果糖是一种益生元,因其由β-2,1糖苷键连接,人食用过程中可以抵抗人体唾液、胰液、肠液中的水解酶和胃酸的消化作用而不被消化吸收,完整地进入盲肠和结肠,被肠道厌氧菌(如双歧杆菌属)所利用,有效促进双歧杆菌等益生菌的增殖,显著抑制产气荚膜梭菌等有害菌的繁殖,纠正因使用抗生素、放化疗、应激、年老和膳食不当引起的肠内菌群失调状况,实现对人体微生态的双向调节,促使肠道菌群平衡态、正常化。
低聚果糖促进双歧杆菌增殖同时,产生的短链脂肪酸(SCFA)能使肠内pH 值降低,刺激肠道粘液分泌并加速粘液层的流动,有效地阻止细菌对肠粘膜的附着,抑制外源致病菌和肠内固有腐败细菌的生长繁殖,减少肠内腐败有毒物质氨、胺、硫化氢、吲哚的生成,维护肠道健康,减少便秘,增强免疫力,降低患癌概率。
本发明产品中含有结晶果糖和低聚果糖满足了当代人们对低糖健康食品的追求。
附图说明
图1为本发明所述沙棘复合益生果糕加工工艺流程图;
图2为果糖添加比例对产品品质的影响;
图3为浓缩枣浆添加量对产品品质的影响;
图4为枣浆添加量对产品品质的影响;
图5为核桃添加量对产品品质的影响;
图6为不同样品的硬度结果;
图7为不同样品的弹性结果;
图8为不同样品的咀嚼性结果;
图9为不同样品的粘附性结果;
图10为不同样品的内聚性结果;
图11为产品样品图片。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明的一部分实施例,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做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一、以产品的整体色泽、组织状态、口感和酸甜度作为感官评价指标,通过单因素试验来确定低聚果糖、结晶果糖、红枣和核桃的添加量。具体比例确定如下:
(1)果糖添加比例的确定:果糖添加量为36 g,结晶果糖﹕低聚果糖四组,分别为1﹕1、1﹕2、1﹕3、2﹕1与3﹕1,沙棘原汁添加量为60 ml,低聚异麦芽糖为32 g,卡拉胶﹕果胶为1﹕3共2 g, 枣浆添加量为10 g。
(2)浓缩枣浆添加量的确定:分别为2 g、4 g、8 g、12 g、16 g,选用沙棘原汁添加量为60 ml,低聚异麦芽糖为32 g,卡拉胶﹕果胶为1﹕3共2 g,结晶果糖﹕低聚果糖为1﹕1共36g。
(3)枣浆添加量的确定:分别为5 g、10 g、20 g、60 g、80 g,选用沙棘原汁添加量为60 ml,低聚异麦芽糖为32 g,卡拉胶﹕果胶为1﹕3共2 g,结晶果糖﹕低聚果糖为1﹕1共36g。
(4)核桃添加量的确定:分别为5 g、10 g、15 g、20 g、30 g,沙棘原汁添加量为60ml,低聚异麦芽糖为32 g,卡拉胶:果胶为1﹕3共2 g,结晶果糖:低聚果糖为1﹕1共36 g,枣浆添加量为10 g。
1、正交试验设计:在单因素试验水平的基础上,研究结晶果糖和低聚果糖添加量的比例(A)、枣浆添加量(B)、核桃添加量(C)这三个影响因素对产品品质的影响。以这三个因素为试验研究因素,产品的感官评分为评价指标,根据表1 设计L9(34)正交试验,确定原料最佳配比。
表1 原料配方试验因素水平表
2、感官评价方法及标准:随机选择10名通过感官评价培训的同学构成感官评价小组,按照表2评分标准从产品的色泽、组织状态、口感和酸甜度四方面对产品进行感官评价,总分为100分。
表2 沙棘复合益生果糕感官评分标准(分)
3、成品质构测定:成品质构指标采用TMS-Pro型质构仪(美国FTC公司生产)测定。测定时将果糕样品整块放到质构仪载物台上,穿刺测定质构指标(硬度、弹性、内聚性、咀嚼性、粘附性),有间隔的随机选取5个点,求取平均值。
质构测定选用TPA(Texture profile analysis,质地多面分析)模式。探头类型为直径6 mm的圆柱形探头;样品测定温度为20~25℃;TPA参数设置为:起始力0.4 N,测试速率60 mm/min,测试前后速率为200 mm/min,间隔时间为5s。
4、成品色泽测定:采用色差仪进行产品色差测定,测定时在样品上随机选取3个点,取平均值计算。根据CIELAB表色系统,表示样品亮度的是L*,L*值越大,表示样品颜色越偏白;a*和b*分别表示样品的红绿值和黄蓝值,a*正值偏红负值偏绿,b*正值偏黄负值偏蓝,ΔE表示色差用以表示与标准板之间的差值。
5、成品VC含量的测定:采用文献《樊旭,周鸿立.沙棘黄酮含量的测定方法及其化学成分的研究进展[J].北方园艺,2018,(06):144-148.》中方法,选用2, 6-二氯酚靛酚法进行检测。
6、成品总黄酮含量的测定:采用文献《曾圣雅,周吉银.沙棘叶总黄酮的提取纯化方法概况[J].西部中医药,2015,(03):136-139.》、《李晓博,胡文忠,姜爱丽,等.芒果果肉抗氧化成分测定及其对自由基清除能力的研究[J].食品工业科技,2016,37(10):161-164.》中所述检测方法,这里标准曲线采用y=0.3438x+0.0211。
7、微生物指标测定:对最优工艺条件下生产所得的沙棘复合益生果糕进行微生物指标的测定,确保产品符合国家食用标准。测定按照国家标准GB 4789.2-2016和GB4789.3-2016规定的要求进行。
8、数据处理分析:使用Microsoft Excel 2019 进行数据分析处理和图表制作。
9、结果与分析
A、果糖添加比例对产品品质的影响:如图2所示,低聚果糖与结晶果糖添加比例不同的情况下,低聚果糖﹕结晶果糖为1﹕1时,果糕品质最好。果糖添加比例对产品色泽和组织状态方面影响不大,但在口感和酸甜度方面影响较大。由此可得,低聚果糖和结晶果糖对果糕的酸甜口感方面影响较大,果糕的口味易受果糖添加比例影响。
B、浓缩枣浆添加量对产品品质的影响:如图3所示,随着浓缩枣浆添加量的增多感官评分呈现先上升后下降的趋势,浓缩枣浆添加量为8 g时果糕品质最佳,但添加浓缩枣浆后的产品在色泽和口感方面评分均比较低,说明浓缩枣浆的添加会使果糕颜色变深,口感发苦,会降低果糕风味。
C、枣浆添加量对产品品质的影响:如图4所示,枣浆添加量为10 g时果糕品质最好,此时果糕产品色泽偏橙黄色,口感绵柔。在色泽和口感方面均比添加浓缩枣浆时果糕产品的风味要好。
D、核桃添加量对产品品质的影响:如图5 所示,核桃添加量在10 g时果糕品质最佳,核桃碎的添加量对果糕的色泽和口感影响较大,会使果糕颜色更接近沙棘原浆,糕体中带有少许核桃皮,入口有沙棘果香和核桃清香且不粘牙,食用时给人以愉悦感。
E、正交试验结果分析:由表3 可得,产品原料的最优水平为A2B2C1D2,即低聚果糖和结晶果糖添加比例为2﹕1,枣浆添加量为20 g核桃添加量为10 g时配方最优。极差R表明,各个因素对感官评分影响的顺序为C>A>B>D,即核桃影响最大,果糖次之,红枣最小。
感官评分的最佳组合为A2B3C1D2,感官评分为95.63分,最后将A2B2C1D2和A2B3C1D2,两组进行验证,A2B2C1D2得到评分为95.01,A2B3C1D2评分为95.63,所以最终选择A2B3C1D2作为最佳原料配方。
表3 正交试验结果与极差分析
F、果糕品质分析:
a、果糕质构特性分析:由图6 可知,最优配方产品的硬度为2.52 N,样品1、4、6的硬度相对较大,而样品4和6低聚果糖﹕结晶果糖的比例均为2﹕1,可得出当低聚果糖﹕结晶果糖为2﹕1时果糕产品的硬度比较好。
b、果糕弹性分析:由图7可知,最佳配方产品的弹性为2.34 mm,样品1、2、6弹性相对较好,弹性聚集在1.8~2.4 mm。其中样品6弹性最好,样品5弹性最差,两者添加的果糖比例相同,可得出红枣添加量和核桃添加量对产品的弹性影响较大。
c、果糕咀嚼性分析:由图8可知,最佳配方产品的咀嚼性为0.72 mJ,样品1、4、7的咀嚼性相对较好,其中样品5咀嚼性最差,样品1咀嚼性最好,可得出产品的咀嚼性受果糖比例、红枣和核桃添加量三者的影响。
e、果胶粘附性分析:由图9可知,最佳配方产品的粘附性为0.85 N.mm,样品7的粘附性最高,样品1的粘附性最低,经过对比分析可得核桃的添加量对产品粘附性影响较大,核桃添加量越多,产品粘附性越高,说明核桃的油脂对果糕质地有影响,会阻碍果糕的凝固,增加果糕粘附性。
f、果胶内聚性分析:由图10 可知,最佳配方产品的内聚性为0.27 Ratio,样品1~9的内聚性基本稳定在0.25 Ratio左右,可得出本试验所研究的果糖添加比例、红枣和核桃的添加量三因素对产品内聚性影响不大。
g、果糕色泽品质分析:结果如表4所示,结果显示:果糕产品相对于白板来讲整体色泽偏灰暗,亮度相对较小,糕体色泽偏红偏黄,与沙棘原浆本身的色泽相近,但随着红枣和核桃原辅料的添加产品逐渐由黄色向红色过渡。
表4 果糕色泽品质
h、营养成分分析:结果如表5所示,结果显示:最佳配方的沙棘复合益生果糕中总黄酮含量为50.56 mg/g,维生素C的含量为221 mg/100g。根据产品所添加沙棘和红枣的质量数计算可得,未经处理的原料中总黄酮含量为98.7 mg/g,维生素C含量为497.1 mg/100g。由此可得维生素C营养损失率为55.54%,总黄酮营养损失率为48.77%,经分析营养损失主要受原料预处理和产品加工过程中高温熬煮影响,尤其是维生素C受高温影响最为明显。
表5 营养成分
h、微生物指标分析:结果如表6,结果显示:产品中菌落总数<104,大肠菌群<102,致病菌未检出,符合GB14884—2016中微生物限量的要求。
表6 微生物指标
结论:沙棘复合益生果糕最佳工艺配方为:以60 ml沙棘原浆为基料,添加32 g低聚异麦芽糖,2 g复合胶(卡拉胶与果胶比例为1﹕3),36 g复合果糖(低聚果糖与结晶果糖比例为2﹕1),60 g枣浆和10 g核桃。此时所得复合果糕品质最佳,酸甜可口,带有沙棘果香和核桃香气。最佳配方制得的成品软硬皆宜,符合果糕应有质地,此时硬度为2.52 N,弹性为2.34 mm,咀嚼性为0.72 mJ,粘附性0.85 N.mm,内聚性为0.27 Ratio;成品光亮,色泽偏黄,具有沙棘本身特有色泽,其亮度值(L*)为12.50、红绿值(a*)为7.38、黄蓝值(b*)为15.13;成品黄酮含量丰富可达50.56 mg/g,维生素含量为221 mg/100g,产品符合国家卫生标准,无明显异物。
食用本发明所得沙棘复合益生果糕有助于改善人体肠道环境,预防便秘,预防龋齿,降低体内不必要脂肪储存,减少糖的摄入量,扩大食用人群,为老人、小孩和糖尿病等特殊人群提供休闲食品新选择,也可为果糖在食品行业的应用和低糖食品的研发提供理论依据。
沙棘果本身因其过酸的口感并不受消费者青睐,但果实中富含有丰富的维生素和黄酮等营养物质,可以为人体提供必要营养。近年来,人们对自身的健康越发重视,低糖食品必将为未来食品发展的热门。将结晶果糖和低聚果糖应用到食品加工中能够满足人们对低糖健康食品的需求,也能为全民健康贡献力量。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (5)
1.一种沙棘复合益生果糕,其特征在于:按照沙棘复合益生果糕质量为基准计,由25%~40%沙棘原汁、25%~35%红枣浆、5%~20%核桃碎、1%~4%胶凝剂、10%~20%低聚异麦芽糖浆、15%~25%甜味剂,其余为水制备而成;其中:所述甜味剂为低聚果糖和结晶果糖按照质量比为1:1~2:1混合;所述胶凝剂为卡拉胶和果胶按照1:3~1:5的质量比混合。
2.根据权利要求1所述的一种沙棘复合益生果糕,其特征在于:所述低聚果糖和结晶果糖按照质量比为2﹕1混合;卡拉胶与果胶按照1﹕3的质量比混合。
3.根据权利要求1所述的一种沙棘复合益生果糕,其特征在于:所述沙棘复合益生果糕按照如下质量体积原料制备而成:以60ml沙棘原汁为基料,由如下质量的原料制备而成:60g枣浆,10g核桃碎,2g胶凝剂,32g低聚异麦芽糖浆,36 g甜味剂;其中胶凝剂中卡拉胶与果胶的质量比为1﹕3;甜味剂中低聚果糖与结晶果糖的质量比为2﹕1。
4.制备权利要求1至3任一所述的沙棘复合益生果糕的方法,其特征在于:具体步骤如下:
(1)沙棘原汁的制备:挑选新鲜、成熟、果粒饱满完整、色泽艳丽的沙棘果,清洗沥干水分后放入榨汁机中榨汁,榨好的果汁2500r/min下离心分离后,过滤得到沙棘原汁,备用;
(2)其他原料预处理:挑选无病虫害、无机械伤、粒形饱满的白熟期枣果洗净、去核,蒸制20min后取出,室温冷却30min,剥皮后加入枣果质量20%~30%的水打浆10-15min,然后将打好的枣浆0~4℃下低温冷藏备用;
干核桃,去皮取仁后160℃烤制10-15min,表面变为黄色时取出,破碎成4~8mm粒度的小粒状,密封备用;
(3)溶解胶凝剂:将卡拉胶和果胶按比例称取,然后加入卡拉胶和果胶总质量15倍~20倍的70-78℃的水中加热溶胶,先溶解卡拉胶,再将果胶分若干次加入卡拉胶溶液中继续加热,溶胶过程控制2000r/min-3000r/min速度下搅拌,直至完全溶解,备用;
(4)溶解糖:将低聚果糖和结晶果糖分若干次加入到低聚异麦芽糖浆中,控制温度为60-70℃,边加边搅拌,待加入的物料完全溶解后再继续加,直至将所有的糖都溶解为糖液后备用;
(5)混合熬煮:加热沙棘原汁,80-90℃后倒入溶解的胶凝剂,搅拌混合均匀后,将溶解的糖液加入,边加边搅拌,控制温度为85-95℃;待浆体浓稠时加入红枣浆,分若干次添加,搅拌混合均匀,熬煮至可溶性固形物达到55%-65%时,加入核桃碎,快速搅拌至核桃粒均匀分布,待可溶性固形物达到60%-70%时,停止加热出锅,得到沙棘复合浆;
(6)装模、冷却:将熬煮好的沙棘复合浆快速倒入模具中,倒入厚度为0.4-0.6cm,冷却至室温,得到半成品果糕;
(7)烘干:将冷却好的半成品果糕置于干燥箱中60℃烘干30min,冷却至室温即为沙棘复合益生果糕。
5.根据权利要求4所述的制备沙棘复合益生果糕的方法,其特征在于:将冷却至室温的沙棘复合益生果糕两面贴上糯米纸,装袋密封。
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