CN114947110A - 一种杀菌型水晶球用稳定剂及水晶球的制备方法 - Google Patents
一种杀菌型水晶球用稳定剂及水晶球的制备方法 Download PDFInfo
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Abstract
本发明提供一种杀菌型水晶球用稳定剂及水晶球的制备方法,包括如下步骤:杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:卡拉胶、魔芋粉、结冷胶、氯化钾、乳酸钙、瓜尔胶和黄原胶,在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂,将揉好的面团放入挤压造粒的机器当中进行造粒,将造好的水晶球粉圆颗粒进行密封材料包裹,将水晶球粉圆分别放置于5℃、25℃和37摄氏度的环境下进行保存实验,每隔5天进行一次口味对比,将水晶球粉圆进行15min的水煮,之后焖煮10min,进行风味对比;本发明能够有效防止水晶球在巴氏杀菌过程中变形,溶化,粘连,还能够使其在10个月常温保质期内保持口感Q弹,无酥烂情况出现。
Description
技术领域
本发明涉及食品加工添加剂技术领域,具体涉及一种杀菌型水晶球用稳定剂及水晶球的制备方法。
背景技术
在奶茶中有着一种Q弹有嚼劲的珍珠颗粒,又称之为粉圆,其具体构造为一胶体水晶球,是一种外观晶莹剔透,内在营养价值高的休闲食品,其运输方便,保质期长,和任何一种点心食品或饮料搭配都有它特色的美观和口感。
但在其生产过程中进行巴氏杀菌时容易使水晶球受到加热进而变形,使胶体状的水晶球融化,进而使多个水晶球黏连在一起,不利于运输售卖与食用,且保质期短,不利于长时间保存。
发明内容
有鉴于此,本发明提供一种杀菌型水晶球用稳定剂及水晶球的制备方法,针对现有的杀菌型水晶球用稳定剂,提出一种能够有效防止水晶球在巴氏杀菌过程中变形,溶化,粘连,还能够使其在10个月常温保质期内保持口感Q弹,无酥烂情况出现。
为解决上述技术问题,本发明提供一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶;
魔芋粉;
结冷胶;
氯化钾;
乳酸钙;
瓜尔胶;
黄原胶。
进一步的,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 20-35%;
魔芋粉 25-40%;
结冷胶 3-4%;
氯化钾 6-8%;
乳酸钙 6-8%;
瓜尔胶 15-20%;
黄原胶 5-8%。
进一步的,所述浓缩椰乳饮料稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%。
进一步的,由如下制备方法制备得到:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌。
进一步的,将水晶球粉圆分别放置于5℃、25℃和37摄氏度的环境下进行保存实验,每隔5天进行一次口味对比,将水晶球粉圆进行15min的水煮,之后焖煮10min,进行风味对比。
进一步的,杀菌加热方式为夹套加热。
本发明的上述技术方案的有益效果如下:
1、大大提高了水晶球胶体的稳定性,使得水晶球胶体在巴氏杀菌的温度下不会出现变形、融化和黏连等现象,保持了口感与外形。
2、所述杀菌型水晶球在10个月常温保质期内保持口感Q弹,无酥烂情况出现,相对于其他使用了防腐剂的产品更加健康以及吸引人们选择。
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,下面将结合本发明实施例,对本发明实施例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。基于所描述的本发明的实施例,本领域普通技术人员所获得的所有其他实施例,都属于本发明保护的范围。
实施例一
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例二
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 28%;
魔芋粉 33%;
结冷胶 4%;
氯化钾 6%;
乳酸钙 6%;
瓜尔胶 15%;
黄原胶 8%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例三
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 22.5%;
魔芋粉 33%;
结冷胶 3.5%;
氯化钾 8%;
乳酸钙 8%;
瓜尔胶 19%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例一至实施例三对各组分重量百分比进行调整,对保存在各个恒温状态下的杀菌型水晶球即5℃、25℃和37摄氏度的环境下进行保存实验,每隔5天进行一次口味对比,并观察其变形融化个数、黏连个数和口味明显异常天数,记录数据。得到以下数据对比:
实施例四
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为60°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例五
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为90°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例一、实施例四、实施例五对同样的聚甘油脂肪酸酯重量百分比下不同的卡拉胶重量百分比条件下的灭菌型浓缩椰乳饮料进行保存含量测试。无菌型浓缩椰乳饮料取用中间层样品,第一步对其使用盖勃氏法测得脂肪百分比,进行每100ml无菌型浓缩椰乳饮料的换算,第二步通过过滤、干燥得出无菌型浓缩椰乳饮料中凝结出的块状物,进行称量。得到以下数据对比:
实施例六
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量1%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例七
本实施例提供了一种杀菌型水晶球用稳定剂及水晶球的制备方法,所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%;
制备工艺:
由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量10%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌;
将水晶球粉圆进行15min的水煮,之后焖煮10min;
杀菌加热方式为夹套加热。
实施例一、实施例六、实施例七对不同的杀菌型水晶球用稳定剂使用量条件下的灭菌型浓缩椰乳饮料进行保存含量测试。无菌型浓缩椰乳饮料取用中间层样品,第一步对其使用盖勃氏法测得脂肪百分比,进行每100ml无菌型浓缩椰乳饮料的换算,第二步通过过滤、干燥得出无菌型浓缩椰乳饮料中凝结出的块状物,进行称量。得到以下数据对比:
以上所述是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明所述原理的前提下,还可以作出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种杀菌型水晶球用稳定剂,其特征在于:所述杀菌型水晶球用稳定剂包括以下各组分:
卡拉胶;
魔芋粉;
结冷胶;
氯化钾;
乳酸钙;
瓜尔胶;
黄原胶。
2.如权利要求1所述的一种杀菌型水晶球用稳定剂,其特征在于:所述杀菌型水晶球用稳定剂包括按重量百分比计的以下各组分:
卡拉胶 20-35%;
魔芋粉 25-40%;
结冷胶 3-4%;
氯化钾 6-8%;
乳酸钙 6-8%;
瓜尔胶 15-20%;
黄原胶 5-8%。
3.如权利要求2所述的一种杀菌型水晶球用稳定剂,其特征在于:所述浓缩椰乳饮料稳定剂包括按重量百分比计的以下各组分:
卡拉胶 27%;
魔芋粉 33%;
结冷胶 3%;
氯化钾 7%;
乳酸钙 7%;
瓜尔胶 17%;
黄原胶 6%。
4.一种基于如权利要求1至3所述的一种杀菌型水晶球用稳定剂及水晶球的制备方法,其特征在于:由如下制备方法制备得到:
(1)在搅拌器皿中加入温度为75°的水3000g,并通过夹套加热维持温度;
(2)在搅拌容器中加入2000g黑糖,加入5000g木薯粉搅拌均匀;
(3)在上述搅拌过程中加入比重为总质量5%的杀菌型水晶球用稳定剂;
(4)将揉好的面团放入挤压造粒的机器当中进行造粒;
(5)将造好的水晶球粉圆颗粒进行密封材料包裹,放置于68-90℃的容器中环境内进行时间30min的杀菌。
5.如权利要求1所述的一种杀菌型水晶球用稳定剂及水晶球的制备方法,其特征在于:将水晶球粉圆分别放置于5℃、25℃和37摄氏度的环境下进行保存实验,每隔5天进行一次口味对比,将水晶球粉圆进行15min的水煮,之后焖煮10min,进行风味对比。
6.如权利要求1所述的一种杀菌型水晶球用稳定剂及水晶球的制备方法,其特征在于:杀菌加热方式为夹套加热。
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CN102511587A (zh) * | 2012-01-06 | 2012-06-27 | 安徽蒙记生物科技有限公司 | 一种珍珠奶茶的加工方法 |
KR20200061621A (ko) * | 2018-11-26 | 2020-06-03 | (주)밀양한천 | 고탄력 및 고강도의 우무용 한천 조성물 |
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