CN114532502A - 一种紫薯调制乳及其制备方法 - Google Patents
一种紫薯调制乳及其制备方法 Download PDFInfo
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- CN114532502A CN114532502A CN202011326060.4A CN202011326060A CN114532502A CN 114532502 A CN114532502 A CN 114532502A CN 202011326060 A CN202011326060 A CN 202011326060A CN 114532502 A CN114532502 A CN 114532502A
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- sweet potato
- purple sweet
- milk
- micronized
- modified milk
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种紫薯调制乳及其制备方法,特别涉及一种紫薯微粒化凝胶以及含有其的调制乳、调制乳的制备方法。所述的紫薯微粒化凝胶的制备原料包括紫薯粉、食用胶和溶剂,所述食用胶包含有海藻酸钠、可得然胶和普鲁兰多糖。与现有技术相比,本发明具备如下有益效果:本发明将海藻酸钠、可得然胶和普鲁兰多糖食用胶的搭配与紫薯粉一起制备紫薯微粒化凝胶,能够很好的保护紫薯粉的颜色。本申请的紫薯微粒化凝胶,能避免高温造成紫薯粉的活性物质和芳香成分破坏和挥发,从而导致紫薯粉褪色和感官变差。本申请的紫薯微粒化凝胶还能作为稳定剂少量添加调制乳中就能有效提升调制乳稳定性,后期不用再添加其他的稳定剂种类。
Description
技术领域
本发明涉及食品技术领域,涉及一种紫薯调制乳及其制备方法,特别是涉及紫薯微粒化凝胶以及含有其的调制乳、调制乳的制备方法。
背景技术
紫薯的薯肉呈紫色至深紫色。新鲜紫薯除具有普通甘薯的特性外,还富含花青素、膳食纤维、硒等多种生物活性物质。新鲜紫薯不易贮藏,将其干燥粉碎后制成干粉等则可保存较长时间,不仅能尽可能地保留紫薯的各类营养素,又能为下游产品的开发提供原料,应用前景广阔。例如,一种低卡路里耐煮面条,包括如下重量百分比计的原料:糯米粉2.0%~5.0%、可得然胶3.0%~4.0%、变性淀粉2.0%~3.0%、果蔬粉0.5%~1.0%、食品级钙盐0.5%~1%、海藻酸钠0.2%~1%、魔芋粉0.3%~1.0%、黄原胶0.2%~0.3%、酸度调节剂0.05%~0.2%,余量为水;其中,所述果蔬粉为胡萝卜粉、南瓜粉、紫薯粉、玉米粉、菠菜粉、核桃粉、番茄粉、红甜菜粉、青汁粉中的一种或几种。再例如,一种新型可食用复合生物膜,包括以下重量份的原料:淀粉2份~10份,琥珀酰甲壳素20份~30份,黄原胶25份~40份,玉米醇溶蛋白5份~10份,海藻酸盐8份~15份,大豆多醣体2份~5份,普鲁兰多糖1份~5份,保湿剂2份~8份;其中,所述淀粉为玉米淀粉、紫薯淀粉、小麦淀粉或马铃薯淀粉中的任意一种。又例如,一种可食用的包装材料,按重量份数计,包括以下组分:可食用成型基材50份~100份,可食用成型助剂1份~30份,可食用增韧剂5份~20份,纳米脂质体1份~10份,淀粉1份~30份,可食用抗氧化剂1份~20份,天然防腐剂0份~10份,天然色素0份~10份;其中,所述淀粉包括小麦淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉、紫薯淀粉、红薯淀粉、荸荠淀粉、葛根淀粉、莲藕淀粉、绿豆淀粉、菱角淀粉中的至少一种;所述可食用成型基材包括普鲁兰多糖;所述可食用成型助剂包括果胶、明胶、槐豆胶、黄原胶、阿拉伯胶、瓜尔胶、卡拉胶、可得然胶、海藻胶、结冷胶、黄芪胶、塔拉胶、罗望子胶、葫芦巴胶、长角豆胶、角叉菜胶钠、甲基纤维素、羟丙基甲基纤维素中的至少一种。
然而,紫薯粉中富含的多酚氧化酶和花青素等成分,极易因酶促褐变和花青素的不稳定性导致其外观色泽变暗,从而影响如上所述的添加紫薯成分的食品的外观品质和营养价值。因此,紫薯粉的加工过程需要进行护色处理,传统上主要采用化学护色剂进行护色,常用的化学护色剂例如亚硫酸盐、氯化钠、柠檬酸钠、抗坏血酸等。亚硫酸盐虽然护色效果好,但存在SO2残留的风险,不仅破坏花青素,还对产品构成安全隐患;氯化钠、柠檬酸钠、抗坏血酸等护色后花青素含量不高,色泽较差;食品中添加氯化钠、柠檬酸钠、抗坏血酸等会出现残留,影响标签清洁。
发明内容
基于此,本发明的主要目的是提供一种紫薯调制乳及其制备方法,特别涉及紫薯微粒化凝胶以及含有其的调制乳、调制乳的制备方法。
具体技术方案包括:
一种紫薯微粒化凝胶,所述的紫薯微粒化凝胶的制备原料包括紫薯粉和食用胶,所述食用胶包含有海藻酸钠、可得然胶和普鲁兰多糖。
在其中一个实施例中,所述紫薯粉与食用胶的质量比为(1.5~3):1。
在其中一个实施例中,所述海藻酸钠、可得然胶以及普鲁兰多糖的质量比为(1~3):(0.5~1.5):1。
在其中一个实施例中,所述紫薯微粒化凝胶的粒径为50μm~100μm。
如上所述的紫薯微粒化凝胶的制备方法,所述的制备方法包括如下步骤:取所述紫薯粉和所述食用胶,溶于所述溶剂,混合,制粒。
在其中一个实施例中,所述制粒的方式采用喷雾冷冻干燥;所述喷雾冷冻干燥的条件包括:温度为-60℃~-80℃,进样流量为10mL/min~15mL/min。
一种调制乳,所述调制乳中添加有如上所述的紫薯微粒化凝胶,以及调制乳基质。
在其中一个实施例中,所述调制乳的制备原料包括所述紫薯微粒化凝胶、牛奶、牛油果果酱、燕麦粉、黑麦粉和膳食纤维。
在其中一个实施例中,以质量份计,所述调制乳的制备原料包括:
在其中一个实施例中,所述的燕麦粉、黑麦粉和膳食纤维的质量之和是所述牛油果果酱质量的7倍~20倍。
在其中一个实施例中,所述膳食纤维选自大豆纤维、豌豆纤维、柑橘纤维、抗性糊精和聚葡萄糖中的至少一种。
在其中一个实施例中,所述膳食纤维选用豌豆纤维和柑橘纤维,所述豌豆纤维和柑橘纤维的质量比为1:(1.5~2.5)。
在其中一个实施例中,所述调制乳的制备原料还包括矫味剂。
在其中一个实施例中,所述矫味剂为甜味剂;或/和,所述调制乳的制备原料包含30份~50份的所述矫味剂;或/和,所述矫味剂选自白砂糖、赤藓糖醇、甜菊糖苷和结晶果糖中的至少一种。
如上所述的调制乳的制备方法,所述调制乳的制备方法包括:取所述的牛奶、紫薯微粒化凝胶、牛油果果酱、燕麦粉和黑麦粉和膳食纤维,混合。
在其中一个实施例中,所述调制乳的制备方法包括:先将所述的牛油果果酱与燕麦粉、黑麦粉和膳食纤维混合,乳化,均质,再将所得产物与所述的牛奶和紫薯粉微粒化凝胶混合。
在其中一个实施例中,所述乳化的速度为8000r/min~12000r/min,乳化的时长为3min~8min;或/和,所述均质的方式为微射流均质,压力为90MPa~120MPa。
与现有技术相比,本发明具备如下有益效果:
本发明将海藻酸钠、可得然胶和普鲁兰多糖食用胶的搭配与紫薯粉一起制备紫薯微粒化凝胶,能够很好的保护紫薯粉的颜色。本申请的紫薯微粒化凝胶,能避免高温造成紫薯粉的活性物质和芳香成分破坏和挥发,从而导致紫薯粉褪色和感官变差。本申请的紫薯微粒化凝胶还能作为稳定剂少量添加调制乳中就能有效提升调制乳稳定性,后期不用再添加其他的稳定剂种类。
具体实施方式
为了便于理解本发明,下面将对本发明进行更全面的描述。但是,本发明可以以许多不同的形式来实现,并不限于本文所描述的实施例。相反地,提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。本文所使用的术语“和/或”包括一个或多个相关的所列项目的任意的和所有的组合。
本发明实施例提供一种紫薯微粒化凝胶,所述的紫薯微粒化凝胶的制备原料包括紫薯粉和食用胶,所述食用胶包含有海藻酸钠、可得然胶和普鲁兰多糖。
传统上,紫薯粉采用氯化钠、柠檬酸钠、抗坏血酸等化学护色剂进行护色,此方法护色后花青素含量不高,色泽较差;产品中氯化钠、柠檬酸钠、抗坏血酸等有残留,影响标签清洁。本发明实施例将紫薯粉与合适种类的食用胶搭配,制成微粒化凝胶,避免因高温造成紫薯粉的活性物质和芳香成分破坏和挥发而导致紫薯粉褪色和感官变差;另外,本发明实施例的微粒化凝胶,具有稳定剂作用,可以用于调制乳中,后期不用再添加稳定剂也能维持调制乳的体系稳定,且添加量还较常规稳定剂少。
优选地,所述紫薯粉与食用胶的质量比为(1.5~3):1。例如可以为1.5:1、1.8:1、2.4:1、3:1等。
优选地,所述海藻酸钠、可得然胶以及普鲁兰多糖的质量比为(1~3):(0.5~1.5):1。进一步地,三者的质量比为(1~3):1:1。本发明实施例的海藻酸钠、可得然胶以及普鲁兰多糖的质量比例如为1:1:1、2:1:1、3:1:1、1.5:1:1、2.5:1:1等。
优选地,所述紫薯微粒化凝胶的粒径为50μm~100μm。
本发明实施例提供如上所述的紫薯微粒化凝胶的制备方法,所述的制备方法包括如下步骤:取所述紫薯粉和所述食用胶,溶于所述溶剂,混合,制粒。
可以理解的是,本发明实施例的制粒的方式可以为多种,例如本发明实施例以水为溶剂,将紫薯粉和食用胶溶于水混合之后,采用雾冷冻干燥的方式进行制粒。优选地,所述喷雾冷冻干燥的条件包括:温度为-60℃~-80℃(例如:-60℃、-65℃、-70℃、-75℃、-80℃等),进样流量为10mL/min~15mL/min,例如可以控制进样流速为13mL/min。
可以理解的是,溶于所述溶剂时,溶剂(例如水)的质量可以酌情控制,为了提升溶解速度,可以在溶解过程中采用搅拌等操作,搅拌的方式有多种,包括但不限于采用磁力搅拌器搅拌,例如在磁力搅拌器上于700r/min~1200r/min转速下搅拌15min~20min。具体搅拌参数可以设为:800r/min转速下搅拌17min。
本发明实施例如上技术方案提供的紫薯粉微粒化凝胶,不仅对紫薯粉进行护色,避免高温造成紫薯粉的活性物质和芳香成分破坏和挥发,导致紫薯粉褪色和感官变差;另一方面胶体作为稳定剂,保证产品体系稳定,使产品在货架期内不发生风味不良、脂肪上浮和分层的现象。
本发明实施例如上技术方案提供的紫薯粉微粒化凝胶,区别于0.7cm左右的凝胶球,而是通过喷雾冷冻干燥制成粒径为50μm~100μm的微粒化凝胶,优点为紫薯粉微粒化凝胶可以更好的分散于调制乳体系中,避免凝胶球直径过大导致化料不均匀,影响产品稳定性。
本发明实施例提供一种调制乳,所述调制乳中添加有如上所述的紫薯微粒化凝胶,以及调制乳基质。
优选地,所述调制乳的制备原料包括牛奶、紫薯微粒化凝胶、牛油果果酱、燕麦粉和黑麦粉膳食纤维。
优选地,以质量份计,所述调制乳的制备原料包括:
优选地,所述的燕麦粉、黑麦粉和膳食纤维的质量之和是所述牛油果果酱质量的7倍~20倍。采用该优选比例,能提升调制乳的体系稳定性,并且还有助于提升紫薯淀粉的护色效果。
优选地,所述膳食纤维选自大豆纤维、豌豆纤维、柑橘纤维、抗性糊精和聚葡萄糖中的至少一种。进一步地,所述膳食纤维使用豌豆纤维与柑橘纤维,优选比例为1:(1.5~2.5),进一步地为1:2。
优选地,所述调制乳的制备原料还包括矫味剂。
优选地,所述矫味剂为甜味剂,所述调制乳的制备原料包含30份~50份的所述矫味剂。
优选地,所述矫味剂选自白砂糖、赤藓糖醇、甜菊糖苷和结晶果糖中的至少一种。
本发明实施例提供如上所述的调制乳的制备方法,所述调制乳的制备方法包括:取所述的牛奶、紫薯微粒化凝胶、牛油果果酱、燕麦粉和黑麦粉和膳食纤维,混合。
优选地,所述调制乳的制备方法包括:先将所述的牛油果果酱与燕麦粉、黑麦粉和膳食纤维混合,乳化,均质,再将所得产物与所述的牛奶和紫薯粉微粒化凝胶混合。进一步优选地,所述乳化的速度为8000r/min~12000r/min,乳化的时长为3min~8min。进一步优选地,所述均质的方式为微射流均质,压力为90MPa~120MPa。基于乳化、均质,能协助提升调制乳的体系稳定性,
在进行制备原料混合时,包括但不限于采用如下具体加料方式:在化料罐中打入牛奶,升温至30℃~50℃;将牛油果果酱、燕麦粉、黑麦粉、膳食纤维、紫薯粉凝胶颗粒加入到化料罐中,继续升温至70℃~85℃,开始计时搅拌10min~25min。
本发明实施例牛油果果酱脂肪含量高,通过将其与膳食纤维、燕麦粉、黑麦粉等可溶性、不溶性膳食纤维的比例优化,乳化和均质双重工艺的搭配,能有效减少脂肪上浮情况,可以不添加乳化剂,保证产品体系稳定,使产品在货架期内不发生风味不良、脂肪上浮和分层的现象。
可以理解的是,为便于储存、延长货架期,本发明实施例的调制乳需经过高温杀菌、冷却、灌装、包装成成品的步骤。高温杀菌的方式包括但不限于采用UHT杀菌,例如将调制乳置于温度135℃~140℃下4秒~10秒进行UHT杀菌。
本发明实施例所涉原料紫薯粉、巴氏奶、膳食纤维、燕麦粉、黑麦粉、牛油果果酱等均可来自于市购。
实施例1
1、原料
牛奶800千克;紫薯粉微粒化凝胶12千克;牛油果果酱2千克;燕麦粉7千克;黑麦粉5千克;膳食纤维20千克,其中包括大豆纤维20千克;甜味剂40千克,其中包括白砂糖15千克、赤藓糖醇25千克。加水补至1000千克。
2、制备方法
2.1紫薯粉微粒化凝胶颗粒的制备:紫薯粉与海藻酸钠、可得然胶、普鲁兰多糖按照1.5:1的比例混合,其中海藻酸钠、可得然胶、普鲁兰多糖按照1:1:1的比例混合,溶于40ml超纯水中,在磁力搅拌器上搅拌17min,转速800r/min,然后将其进行喷雾冷冻干燥,条件为:冻结温度-60℃,进样流量为13mL/min。
2.2牛油果果酱与膳食纤维、燕麦粉、黑麦粉按照1:16比例混合,通过乳化机进行乳化,乳化速度可达8000r/min,乳化时间5min,微射流均质(均质压力100MPa)。
2.3在化料罐中打入适量的巴氏奶,升温至50℃;将紫薯粉微粒化凝胶、牛油果果酱、燕麦粉、黑麦粉、膳食纤维、甜味剂加入到化料罐中,继续升温至85℃,开始计时搅拌10分钟。
2.4定容。
2.5UHT杀菌,杀菌温度137℃、杀菌时间6秒;冷却;灌装,成品。
本实施例的紫薯凝胶化调制乳,护色效果较好,同时产品稳定性较好。
实施例2
1、原料
牛奶900千克;紫薯粉微粒化凝胶13千克;牛油果果酱2千克;燕麦粉5千克;黑麦粉5千克;膳食纤维30千克,其中包括豌豆纤维20千克、聚葡萄糖10千克;甜味剂30千克,其中包括甜菊糖苷30千克。加水补至1000千克。
2、制备方法
2.1紫薯粉微粒化凝胶颗粒的制备:紫薯粉与海藻酸钠、可得然胶、普鲁兰多糖按照1.5:1的比例混合,其中,海藻酸钠、可得然胶、普鲁兰多糖按照2:1:1的比例混合,溶于60ml超纯水中,在磁力搅拌器上搅拌20min,转速800r/min,然后将其进行喷雾冷冻干燥,条件为:冻结温度-70℃,进样流量为13mL/min。
2.2牛油果果酱与膳食纤维、燕麦粉、黑麦粉按照1:20比例混合,通过乳化机进行乳化,乳化速度可达10000r/min,乳化时间3min,微射流均质(均质压力90MPa)。
2.3在化料罐中打入适量的巴氏奶,升温至45℃;将紫薯粉微粒化凝胶、燕麦粉、牛油果果酱、黑麦粉、膳食纤维、甜味剂加入到化料罐中,继续升温至80℃,开始计时搅拌12分钟。
2.4定容,均质。
2.5UHT杀菌,杀菌温度140℃、杀菌时间4秒;冷却;灌装,成品。
本实施例的紫薯凝胶化调制乳,护色效果较好,同时产品稳定性较好。
实施例3
1、原料
牛奶850千克;紫薯粉微粒化凝胶6千克;牛油果果酱3千克;燕麦粉10千克;黑麦粉1千克;膳食纤维10千克,其中包括豌豆纤维10千克;甜味剂45千克,其中包括赤藓糖醇25千克、结晶果糖20千克。
2、制备方法
紫薯粉微粒化凝胶颗粒的制备:紫薯粉与海藻酸钠、可得然胶、普鲁兰多糖按照3:1的比例混合,其中,海藻酸钠、可得然胶、普鲁兰多糖按照3:1:1的比例混合,溶于60ml超纯水中,在磁力搅拌器上搅拌20min,转速800r/min,然后将其进行喷雾冷冻干燥,条件为:冻结温度-80℃,进样流量为13mL/min。
牛油果果酱与膳食纤维、燕麦粉、黑麦粉按照1:7比例混合,通过乳化机进行乳化,乳化速度可达12000r/min,乳化时间8min,微射流均质(均质压力120MPa)。
2.1在化料罐中打入适量的巴氏奶,升温至30℃;将紫薯粉微粒化凝胶、燕麦粉、牛油果果酱、黑麦粉、膳食纤维、甜味剂加入到化料罐中,继续升温至75℃,开始计时搅拌20分钟;
2.2定容,均质;
2.3UHT杀菌,杀菌温度135℃、杀菌时间10秒;冷却;灌装,成品。
紫薯凝胶化调制乳护色效果较好,同时产品稳定性较好。
实施例4
1、原料
牛奶825千克;紫薯粉微粒化凝胶8千克;牛油果果酱2千克;燕麦粉9千克;黑麦粉4千克;膳食纤维15千克,其中包括豌豆纤维5千克、柑橘纤维10千克;甜味剂50千克,其中包括赤藓糖醇35千克、甜菊糖苷15千克。加水补至1000千克。
2、制备方法
2.1紫薯粉微粒化凝胶颗粒的制备:紫薯粉与海藻酸钠、可得然胶、普鲁兰多糖按照1.8:1的比例混合,其中,海藻酸钠、可得然胶、普鲁兰多糖按照1.5:1:1的比例混合,溶于45ml超纯水中,在磁力搅拌器上搅拌15min,转速800r/min,温度80℃;然后将其进行喷雾冷冻干燥,条件为:冻结温度-75℃,进样流量为13mL/min。
2.2牛油果果酱与膳食纤维、燕麦粉、黑麦粉按照1:14比例混合,通过乳化机进行乳化,乳化速度可达11000r/min,乳化时间4min,微射流均质(均质压力950MPa)。
2.3在化料罐中打入适量的巴氏奶,升温至45℃;将紫薯粉微粒化凝胶、燕麦粉、牛油果果酱、黑麦粉、膳食纤维、甜味剂加入到化料罐中,继续升温至85℃,开始计时搅拌8分钟。
2.4定容,均质。
2.5UHT杀菌,杀菌温度138℃、杀菌时间5秒;冷却;灌装,成品。
本实施例的紫薯凝胶化调制乳,护色效果较好,同时产品稳定性较好。
实施例5
1、原料
牛奶850千克;紫薯粉微粒化凝胶12千克;牛油果果酱5千克;燕麦粉5千克;黑麦粉10千克;膳食纤维25千克,其中包括豌豆纤维15千克、抗性糊精10千克;甜味剂45千克,其中包括赤藓糖醇20千克、结晶果糖25千克。加水补至1000千克。
2、制备方法
2.1紫薯粉微粒化凝胶颗粒的制备:紫薯粉与海藻酸钠、可得然胶、普鲁兰多糖按照2.4:1的比例混合,其中,海藻酸钠、可得然胶、普鲁兰多糖按照2.5:1:1的比例混合,溶于55ml超纯水中,在磁力搅拌器上搅拌18min,转速800r/min;然后将其进行喷雾冷冻干燥,条件为:冻结温度-65℃,进样流量为13mL/min。
2.2牛油果果酱与膳食纤维、燕麦粉、黑麦粉按照1:8比例混合,通过乳化机进行乳化,乳化速度可达8500r/min,乳化时间6min,微射流均质(均质压力100MPa)。
2.3在化料罐中打入适量的巴氏奶,升温至35℃;将紫薯粉微粒化凝胶、燕麦粉、牛油果果酱、黑麦粉、膳食纤维、甜味剂加入到化料罐中,继续升温至70℃,开始计时搅拌25分钟。
2.4定容,均质。
2.5UHT杀菌,杀菌温度139℃、杀菌时间5秒;冷却;灌装,成品。
本实施例的紫薯凝胶化调制乳,护色效果较好,同时产品稳定性较好。
表1、各实施例调制乳的原料配方
实施例6
按照实施例4的方法制备紫薯凝胶化调制乳,变化之处在于,牛油果果酱与膳食纤维、燕麦粉、黑麦粉的质量分别为5kg、10kg、5kg、1kg,即按照1:3.2的比例混合。其余均同实施例4。
实施例7
按照实施例4的方法制备紫薯凝胶化调制乳,变化之处在于,省去了对牛油果果酱与膳食纤维、燕麦粉、黑麦粉进行乳化、均质的步骤。其余均同实施例4。
对比例1
按照实施例4的方法制备紫薯凝胶化调制乳,区别在于,可得然胶被阿拉伯胶代替。其余均同实施例4。
对比例2
按照实施例4的方法制备紫薯凝胶化调制乳,区别在于,不进行紫薯粉微粒化凝胶制备。
对比例3
按照实施例4的方法制备紫薯凝胶化调制乳,区别在于,不添加海藻酸钠。
对比例4
按照实施例4的方法制备紫薯凝胶化调制乳,区别在于,普鲁兰多糖被瓜尔胶代替。其余均同实施例4。
实验例
1、粒径、稳定性和原花青素测试
分别将实施例1~5以及对比例1~4所得到的紫薯凝胶化调制乳进行粒径、稳定性和原花青素测试。其中粒径采用贝克曼LS 13320激光衍射粒度分析仪测定,稳定性采用LUM稳定性分析仪测定,原花青素采用分光光度法测定。结果如下表所示。
表2、粒径、稳定性和原花青素测试结果
由上表数据可以看出,实施例1~5产品护色效果较好,同时产品稳定性较好,其中实施例4综合评分最高。实施例4与对比例1~4粒径、稳定性澄清指数、原花青素含量均存在显著性差异;粒径P=0.025,稳定性澄清指数P=0.048,原花青素P=0.001。
实施例6与实施例4相比,牛油果果酱与膳食纤维、燕麦粉、黑麦粉的质量分别为5kg、10kg、5kg、1kg,即按照1:3.2的比例混合,产品稳定体系降低。实施例7与实施例4相比,牛油果果酱与膳食纤维、燕麦粉、黑麦粉未进行乳化、均质处理,产品稳定性降低。
表3、低温观察结果
表4、常温观察结果
表5、保温观察结果
以上所述实施例的各技术特征可以进行任意的组合,为使描述简洁,未对上述实施例中的各个技术特征所有可能的组合都进行描述,然而,只要这些技术特征的组合不存在矛盾,都应当认为是本说明书记载的范围。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (10)
1.一种紫薯微粒化凝胶,其特征在于,所述的紫薯微粒化凝胶的制备原料包括紫薯粉和食用胶,所述食用胶包含有海藻酸钠、可得然胶和普鲁兰多糖。
2.根据权利要求1所述的紫薯微粒化凝胶,其特征在于,所述紫薯粉与食用胶的质量比为(1.5~3):1;
或/和所述海藻酸钠、可得然胶以及普鲁兰多糖的质量比为(1~3):(0.5~1.5):1;
或/和所述紫薯微粒化凝胶的粒径为50μm~100μm。
3.权利要求1或者2所述的紫薯微粒化凝胶的制备方法,其特征在于,所述的制备方法包括如下步骤:取所述紫薯粉和所述食用胶,溶于所述溶剂,混合,制粒。
4.根据权利要求3所述的紫薯微粒化凝胶的制备方法,其特征在于,所述制粒的方式采用喷雾冷冻干燥;所述喷雾冷冻干燥的条件包括:温度为-60℃~-80℃,进样流量为10mL/min~15mL/min。
5.一种调制乳,其特征在于,所述调制乳中添加有权利要求1或者2所述的紫薯微粒化凝胶,以及调制乳基质。
7.根据权利要求6所述的调制乳,其特征在于,所述膳食纤维选自大豆纤维、豌豆纤维、柑橘纤维、抗性糊精和聚葡萄糖中的至少一种;
或/和所述调制乳的制备原料还包括矫味剂。
8.根据权利要求7所述的调制乳,其特征在于,所述膳食纤维选用豌豆纤维和柑橘纤维,所述豌豆纤维和柑橘纤维的质量比为1:(1.5~2.5);
或/和所述矫味剂为甜味剂;
或/和所述调制乳的制备原料包含30份~50份的所述矫味剂;
或/和所述矫味剂选自白砂糖、赤藓糖醇、甜菊糖苷和结晶果糖中的至少一种。
9.权利要求6至8任一项所述的调制乳的制备方法,其特征在于,所述调制乳的制备方法包括:取所述的牛奶、紫薯微粒化凝胶、牛油果果酱、燕麦粉和黑麦粉和膳食纤维,混合。
10.根据权利要求9所述的调制乳的制备方法,其特征在于,所述调制乳的制备方法包括:先将所述的牛油果果酱与燕麦粉、黑麦粉和膳食纤维混合,乳化,均质,再将所得产物与所述的牛奶和紫薯粉微粒化凝胶混合;
优选地,所述乳化的速度为8000r/min~12000r/min,乳化的时长为3min~8min;或/和,所述均质的方式为微射流均质,压力为90MPa~120MPa。
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