CN114190529A - 一种高含量膳食纤维果冻及其制备方法 - Google Patents
一种高含量膳食纤维果冻及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种高含量膳食纤维果冻及其制备方法。本发明提供的高含量膳食纤维果冻,按重量份数计算,包括膳食纤维20~50份、胶凝剂1~2.5份;胶凝剂由卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶组成。本发明提供的高含量膳食纤维果冻中膳食纤维的重量含量高于20%,持水性高,析水少、咀嚼感强,长期储存的情况下稳定性好。
Description
技术领域
本发明属于食品技术领域,具体地,涉及一种高含量膳食纤维果冻及其制备方法。
背景技术
果冻具有低热量,低蛋白,低脂肪等特点,作为一种广为大众接受的零食,不但外观可爱,而且饱满多汁。如今,越来越多的果冻品种在市场上屡见不鲜。膳食纤维是一种多糖,它既不能被胃肠道消化吸收,也不能产生能量。因此,曾一度被认为是一种“无营养物质”而长期得不到足够的重视。然而,随着营养学和相关科学的深入发展,人们逐渐发现了膳食纤维具有相当重要的生理作用。现代研究表明,膳食纤维具有预防便秘、动脉粥样硬化、冠心病、胆结石、减肥和调节血糖等生理作用。因此,被营养学界补充认定为第七类营养素,和传统的六类营养素——蛋白质、脂肪、碳水化合物、维生素、矿物质与水并列。而将膳食纤维和果冻结合,既能补充营养又不增加身体负担。这类产品的开发在一定程度上达到了人们外出居家休闲食品的需求,并扩大了代餐类果冻食品的销售市场。
目前市面上出售的果冻产品大部分是由胶凝剂、甜味剂、香精和色素等调制而成,仅含有少量的膳食纤维,无营养和保健功能。膳食纤维添加量过高的话(例如,含量大于20%),果冻则存在凝胶质构差、无Q弹感的缺陷,且在长时间放置之后稳定性差,析水太多。因此,研发出一种高含量膳食纤维、口感好、稳定性好的果冻具有重要的意义和商业价值。
发明内容
针对现有技术的不足,本发明的目的在于提供一种高含量膳食纤维果冻及其制备方法。本发明提供的高含量膳食纤维果冻富含膳食纤维,持水性高,析水少,咀嚼感强,在提供人体所需的营养素膳食纤维的同时具有良好的口感和风味,长期储存的情况下稳定性好。
根据本发明的第一个方面,提供一种高含量膳食纤维果冻,按重量份数计算,包括膳食纤维20~50份、胶凝剂1~2.5份;胶凝剂由卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶组成。
作为本发明的进一步改进,按重量比计算,卡拉胶:刺槐豆胶:黄原胶:琼脂:罗望子多糖胶=0.3~0.8:0.8~1.0:0.3~0.6:0.3~0.6:0.3~0.6。
卡拉胶是由硫酸基化的或非硫酸基化的半乳糖和3,6-脱水半乳糖通过α-1,3糖苷键和β-1,4键交替连接而成,在1,3连接的D半乳糖单位C4上带有1个硫酸基。卡拉胶在热水中溶解之后,形成双螺旋体聚集成凝胶。
刺槐豆胶是以甘露糖残基为主链,平均每四个甘露糖残基就置换一个半乳糖残基,刺槐豆胶本身无法形成凝胶,由于刺槐豆胶的框架上有相对较多的未被取代的甘露糖基,其得与其他胶相互作用,在溶液中形成复合体而得以形成或加强凝胶作用。
黄原胶又称黄胶、汉生胶,是一种由黄单胞杆菌发酵产生的细胞外酸性杂多糖。是由D-葡萄糖、D-甘露糖和D-葡萄糖醛酸按2:2:1组成的多糖类高分子化合物,相对分子质量在100万以上。黄原胶的二级结构是侧链绕主链骨架反向缠绕,通过氢键维系形成棒状双螺旋结构。
琼脂是一种从石花菜等海洋藻类中提取出的多糖聚合物,其作用的主要成分是由1,3联结的D-半乳糖和1,4联结的3,6内醚-L-半乳糖二者交替重复连接而成的长链型高分子多糖。琼脂分子溶于水中,本来处于无规则线团状态下的琼脂分子互相作用,形成双螺旋结构,随之形成三维网状结构的凝胶结构。
罗望子多糖胶的分子结构主要是由D-半乳糖、D-木糖、D-葡萄糖以1:3:4组成的中性聚多糖。除多糖外,还有少量游离的L-阿拉伯糖。罗望子多糖胶的分子结构中,主链为β-D-1,4-连接的葡萄糖,侧链为α-D-1,6-连接的木糖和β-D-1,2-连接的半乳糖,由此构成了支链极多的多糖类物质。
胶凝剂在果冻的形成过程中至关重要,正是由于胶凝剂分子间形成了三维网状立体结构并与水产生相互作用,才产生了凝胶状态的果冻。本发明人在实验的过程中发现高含量膳食纤维的添加容易导致果冻凝胶质构差,无Q弹性,稳定差,易析水。这可能是由于膳食纤维分子结构中富含亲水性基团,能够结合大量的水,减少了凝胶三维网状结构中的含水量,并且膳食纤维上的羟基、羧基等活性基团也会与胶凝剂分子链相互作用,进而降低了胶凝剂的交联性。本发明提供的高含量膳食纤维果冻选用卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶按照一定比例复配形成胶凝剂,其中刺槐豆胶上较多的未被取代的甘露糖残基与亲水性胶体卡拉胶、黄原胶、琼脂的无侧链区有强烈的键合作用;并且上述五种胶凝剂分子链之间相互穿插,改善了单一胶体的弹性或者硬度上的不足,从而产生显著的协同增效作用,大大改善了凝胶的质构。此外,胶凝剂中的罗望子多糖胶是分子量大、侧链众多的的高分子多糖,其侧链上的羟基能够通过氢键与大量的膳食纤维相互作用,降低了胶凝剂在胶体溶液中的分散性,减少了其对胶凝剂分子聚集的阻碍作用,使胶凝剂分子相对聚集形成氢键,产生紧密的交联作用,从而进一步提高了果冻凝胶的硬度、弹性、内聚性力,制得的高含量膳食纤维果冻具有优异的咀嚼性;与此同时,更加致密的三维网状结构使果冻的持水性也得到提高,凝胶结构也具有优异的稳定性。
优选地,按重量份数计算,膳食纤维为50份,胶凝剂为1~2.5份。
膳食纤维和胶凝剂采用上述配比时,制得的高含量膳食纤维果冻咀嚼性更好,质构更佳。
优选地,膳食纤维为水溶性膳食纤维。
水溶性膳食纤维能够溶于水与胶凝剂分子相互作用,进一步形成均一稳定的凝胶。
优选地,水溶性膳食纤维选自抗性糊精、菊粉、聚葡萄糖中的至少一种。
抗性糊精由淀粉加工而成,是将焙烤糊精的难消化成分用工业技术提取处理并精炼而成的一种低热量葡聚糖,属于低分子水溶性膳食纤维。菊粉分子约由31个β-D-呋喃果糖和1~2个吡喃菊糖残基聚合而成,果糖残基之间能通过β-2,1-键连接。是由D-果糖经β(1→2)糖苷键链接而成的线性直链多糖,末端常带有一个葡萄糖残基,聚合度(DP)为2~60。菊粉是一种天然的水溶性膳食纤维,几乎不能被胃酸水解和消化,只有在结肠被有益微生物利用,从而改善肠道环境。聚葡萄糖是一种水溶性膳食纤维,为D-葡萄糖无规则缩聚物,以1,6-糖苷键结合为主,平均分子量约3200,极限分子量小于22000,平均聚合度20。选用上述低分子水溶性膳食纤维,能够使制得的果冻能够获得均一性较好的果冻凝胶。
优选地,上述一种高含量膳食纤维果冻,还包括甜味剂3~8份、酸度调节剂0.1~0.5份、香精0~3份、果汁0-3份、营养成分0-20份。
优选地,酸度调节剂选自柠檬酸钾、柠檬酸、柠檬酸钠、苹果酸、乳酸、酒石酸、富马酸中的至少一种。
优选地,甜味剂选自糖和糖醇中的至少一种。
通过添加甜味剂、酸度调节剂可以使果冻具有酸甜的口味,在具有高含量膳食纤维为人体提供营养素的同时,具有更佳的风味。
优选地,所述营养成分选自以下的一种或多种:矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、酵素、奇亚籽、褪黑素以及辅酶Q10。
优选地,所述维生素类选自以下的一种或多种:维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸和生物素。
优选地,所述矿物质类选自以下的一种或多种:钙、铁、锌、硒、镁、钾、钠、锰和铜。
优选地,所述氨基酸类为牛磺酸和/或赖氨酸。
优选地,所述Ω系多不饱和脂肪酸Ω-3系多不饱和脂肪酸。
根据本发明的另一个方面,提供一种制备上述高含量膳食纤维果冻的方法,包括以下步骤:
步骤一:将卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶按上述重量份数和甜味剂进行混合,得预混料;
步骤二:将膳食纤维和预混料加入75-90℃热水中,溶解至无结块,形成胶液;
步骤三:任选地加入香精、营养成分和/或果汁到步骤二制得的胶液中,加入酸度调节剂,混合均匀,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
将膳食纤维和胶凝剂按特定比例加入到热水中使其完全溶解,升高温度有助于膳食纤维和胶凝剂加快溶解,从而形成均一的胶体溶液,再补充一定含量的水分,灭菌,冷却之后即可形成质构好、咀嚼感强、稳定性好的高含量膳食纤维果冻。该制备工艺简单易操作,适用于工业化生产,容易成功制得本发明的产品。
总体而言,与现有技术相比,本发明提供的高含量膳食纤维果冻具有以下优点:
本发明提供的高含量膳食纤维果冻添加含量为20%~50%的膳食纤维,采用含有特定配比的黄原胶、琼脂、刺槐豆胶和罗望子多糖胶与卡拉胶配伍,具有协同增效效应,大大提高了高含量膳食纤维果冻的持水性,增强了体系的稳定性,制得的果冻质构好,口感Q弹,咀嚼感强;并且长期保存析水少,具有良好的稳定性。
本发明提供的高含量膳食纤维的果冻具有不仅具有较强的可食用性,在满足人们日常生活休闲食用的同时,也因其具有高膳食纤维含量而可以补充人体所需的膳食纤维营养元素,有助于促进肠道蠕动,是一款具有广阔市场前景的果冻产品。
具体实施方式
为了使本技术领域的人员更好地理解本发明方案,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,所描述的实施例仅仅是本发明一部分的实施例,而不是全部的实施例。
实验所用膳食纤维为抗性糊精。
实施例1
实施例1~11和对比例1~8中的高含量膳食纤维果冻包含膳食纤维、卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶的重量份数如表1所示。此外实施例1~11和对比例1~8中的果冻均还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各组分重量之和为100份)。
制备实施例1~11和对比例1~8中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶和甜味剂进行混合,得预混料;
步骤二:将膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入柠檬酸、柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
上述制备步骤中添加的卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶添加的重量份数均为表1中所示相应的份数;此外其他原料添加的份数如下:赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份。
表1实施例1~11和对比例1~8中的膳食纤维和胶凝剂各组分的重量份数
对比例9
本对比例提供一种高含量膳食纤维果冻,具体包括膳食纤维50份、果胶0.122份、结冷胶0.327份、黄原胶0.122份、琼脂0.245份、罗望子多糖胶0.184份,还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各组分重量之和为100份)。
制备本实施例中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将0.122份果胶、0.327份结冷胶、0.122份黄原胶、0.245份琼脂、0.184份罗望子多糖胶和5份甜味剂进行混合,得预混料;
步骤二:将50份膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入0.2份柠檬酸、0.25份柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
对比例10
本对比例提供一种高含量膳食纤维果冻,具体包括膳食纤维50份、卡拉胶0.122份、果胶0.122份、刺槐豆胶0.327份、琼脂0.245份、罗望子多糖胶0.184份,还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各组分重量之和为100份)。
制备本实施例中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将0.122份卡拉胶、0.122份果胶、0.327份刺槐豆胶、0.245份琼脂、0.184份罗望子多糖胶和5份甜味剂进行混合,得预混料;
步骤二:将50份膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入0.2份柠檬酸、0.25份柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
对比例11
本对比例提供一种高含量膳食纤维果冻,具体包括膳食纤维50份、刺槐豆胶0.327份、黄原胶0.244份、琼脂0.245份、罗望子多糖胶0.184份,还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各组分重量之和为100份)。
制备本实施例中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将0.327份刺槐豆胶、0.244份黄原胶、0.245份琼脂、0.184份罗望子多糖胶和5份甜味剂进行混合,得预混料;
步骤二:将50份膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入0.2份柠檬酸、0.25份柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
对比例12
本对比例提供一种高含量膳食纤维果冻,具体包括膳食纤维50份、刺槐豆胶0.327份、黄原胶0.122份、琼脂0.367份、罗望子多糖胶0.184份,还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各组分重量之和为100份)。
制备本实施例中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将0.327份刺槐豆胶、0.122份黄原胶、0.367份琼脂、0.184份罗望子多糖胶和5份甜味剂进行混合,得预混料;
步骤二:将50份膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入0.2份柠檬酸、0.25份柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
对比例13
本对比例提供一种高含量膳食纤维果冻,具体包括膳食纤维50份、卡拉胶0.122份、刺槐豆胶0.327份、黄原胶0.122份、琼脂0.245份、果胶0.184份,还包括赤藓糖醇(甜味剂)5份、柠檬酸0.2份、柠檬酸钾0.25份,余量为水(各原料份数之和为100份)。
制备本实施例中的高含量膳食纤维果冻的具体步骤如下:
步骤一:将0.122份卡拉胶、0.327份刺槐豆胶、0.122份黄原胶、0.245份琼脂、0.184份果胶和5份甜味剂进行混合,得预混料;
步骤二:将50份膳食纤维和预混料加入75-90℃热水中,溶解至目视无结块;
步骤三:待上述原料溶解之后,加入0.2份柠檬酸、0.25份柠檬酸钾,并加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得高含量膳食纤维果冻。
测试例
1.果冻析水率测试
测试步骤:通过减重法获得。将果冻灌装于已知重量的袋子中封口,记录果冻重量1,灭菌、冷却,置于37℃±2℃,75%±5%的环境下,三个月后称重记录重量2,再倒置沥干至无水分滴出,再称重记录重量3,析水率公式=(重量2-重量3)/重量1×100%
评价标准:析水率越高,说明析水现象越严重。
2.果冻质构测试
采用的仪器:质构仪
测试步骤:取30g果冻料液于圆柱形模具中,放置冷却凝固。打开质构仪,设置好相应参数、校正好后,将果冻置于指定位置,开始测定质构。测定完成后,保存质构数据。每次实验准备6组平行样品,取质构数据平均值。
制备了一系列质构梯度的样品进行口感测试,通过口感测评的形式对不同质构数据进行对比评价,随机选取30人进行口感测评,测试者对测试样品进行质构评价和打分,硬度方面分为三个程度等级,分别为“软硬适宜”、“偏硬”、“偏软”;咀嚼性方面分为三个程度等级,分别为“咀嚼性适宜”、“咀嚼性太强”、“咀嚼性太弱”;弹性方面分为三个程度等级,分别为“弹性适宜”、“弹性较小”、“弹性太小或太大”。从测试结果看,①当样品硬度(X)在<500时,超过80%的测试人员将其评为“偏软”;当样品硬度在500≤X≤1400,超过80%的测试人员将其评为“软硬适宜”;当样品硬度在X>1400,超过80%的测试人员将其评为“偏硬”。②当样品弹性(Y)在<20或>42时,超过80%的测试人员将其评为“弹性太小或太大”;当样品弹性在20≤Y<32时,超过80%的测试人员将其评为“弹性较小”;当样品弹性在32≤Y≤42时,超过80%的测试人员将其评为“弹性适宜”。③当样品咀嚼性(Z)在<2000时,超过80%的测试人员将其评为“咀嚼性太弱”;当样品咀嚼性在2000≤Z≤6000时,超过80%的测试人员将其评为“咀嚼性适宜”;当样品咀嚼性在>6000时,超过80%的测试人员将其评为“咀嚼性太强”。
结合内部的口感测试结果,果冻质构测试评分标准如下表所示:
表2果冻质构测试评分标准
实施例1~11和对比例1~12的果冻析水率测试和果冻质构测试的结果表3所示。
表3实施例1~11和对比例1~12的果冻析水率测试和果冻质构测试结果
由表3可知,本发明提供的高膳食纤维果冻膳食纤维含量较高,在20%至50%之间,采用本发明提供的胶凝剂组成按照特定比例使用,制得的果冻在保存三个月之后析水率均不超过5%,并且硬度适中、弹性高,咀嚼性强,质构好,口感Q弹。
以上实施例仅用以说明本发明的技术方案而非对本发明保护范围的限制,尽管参照较佳实施例对本发明作了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的实质和范围。
Claims (10)
1.一种高含量膳食纤维果冻,其特征在于,按重量份数计算,包括膳食纤维20~50份、胶凝剂1~2.5份;所述胶凝剂由卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶组成。
2.如权利要求1所述的高含量膳食纤维果冻,其特征在于,按重量比计算,所述卡拉胶:所述刺槐豆胶:所述黄原胶:所述琼脂:所述罗望子多糖胶=0.3~0.8:0.8~1.0:0.3~0.6:0.3~0.6:0.3~0.6。
3.如权利要求1所述的高含量膳食纤维果冻,其特征在于,按重量份数计算,所述膳食纤维为50份,所述胶凝剂为1~2.5份。
4.如权利要求1所述的高含量膳食纤维果冻,其特征在于,所述膳食纤维为水溶性膳食纤维。
5.如权利要求4所述的高含量膳食纤维果冻,其特征在于,所述水溶性膳食纤维选自抗性糊精、菊粉、聚葡萄糖中的至少一种。
6.如权利要求1~5任一项所述的高含量膳食纤维果冻,其特征在于,还包括甜味剂3~8份、酸度调节剂0.1~0.5份、香精0~3份、果汁0-3份、营养成分0-20份。
7.如权利要求6所述的高含量膳食纤维果冻,其特征在于,所述酸度调节剂选自柠檬酸钾、柠檬酸、柠檬酸钠、苹果酸、乳酸、酒石酸、富马酸中的至少一种。
8.如权利要求6所述的高含量膳食纤维果冻,其特征在于,所述甜味剂选自糖和糖醇中的至少一种。
9.如权利要求6所述的高含量膳食纤维果冻,其特征在于,所述营养成分选自以下的一种或多种:矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、酵素、奇亚籽、褪黑素以及辅酶Q10。
10.一种高含量膳食纤维果冻的制备方法,其特征在于,包括以下步骤:
步骤一:将卡拉胶、刺槐豆胶、黄原胶、琼脂、罗望子多糖胶和甜味剂进行混合,得预混料;
步骤二:将膳食纤维和所述预混料加入75-90℃热水中,溶解至无结块,形成胶液;
步骤三:任选地加入香精、营养成分和/或果汁到步骤二制得的所述胶液中,加入酸度调节剂,混合均匀,加入水定重至100份;
步骤四:灌装;
步骤五:灭菌、冷却,得所述高含量膳食纤维果冻。
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