CN115606769A - 一种低渗水率果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种低渗水率果冻及其制备方法,属于食品技术领域。本发明采用白砂糖10‑15份、果葡糖浆5‑10份、黄原胶0.5‑2份、魔芋粉0.5‑2.5份、糯米粉1‑5份、乳清蛋白粉1‑5份、结冷胶0.5‑2份、柠檬酸0.2‑0.6份、柠檬酸钠0.05‑0.1份、其余为水的特定配方,利用各组分间的相互作用,改善了果冻产品的持水性问题,果冻的渗水率为2.53%~3.42%,相较市售果冻产品,渗水率更低,产品感官体验更佳;并且经过高温加速实验或是低温冷冻实验后,果冻产品的持水性都保持的比普通的果冻产品强。
Description
技术领域
本发明涉及一种低渗水率果冻及其制备方法,属于食品技术领域。
背景技术
果冻是一种主要以水、食糖和增稠剂等为原料,经溶胶、调配、灌装、杀菌、冷却等工序加工而成的胶冻食品,具有外观晶莹、色泽鲜艳、口感软滑的特点,作为休闲食品深受消费者欢迎。
果冻制备中所使用的凝胶剂具有增稠、胶凝和稳定等多重功能,有利于产品加工成型,并赋予果冻特殊的口感。可用于果冻制作的食用胶种类很多,包括卡拉胶、刺槐豆胶、黄原胶、魔芋胶和瓜尔豆胶等,不同的食用胶存在不同的加工特性。卡拉胶具有凝胶时浓度低、透明度高的优点,但持水率不易控,易出现收缩脱液等问题。魔芋胶使用安全性高,但存在凝胶能力弱、胶用量大和脱水率大等缺点。黄原胶具备凝胶、防腐和着色等功能,但是添加不适当会产生异味。刺槐豆胶本身凝胶性能差,需与其他胶体配合使用,以改善整体凝胶程度。另外,在二元复配仍不能满足要求时,如魔芋胶与卡拉胶复配未能解决脱液收缩的问题,刺槐豆胶与魔芋胶复配用胶量增大,就需要进行三元或四元胶粉的复配设计,如将以上3种胶共同复配,不但可以提高卡拉胶的凝胶强度,还可以保持产品良好的持水性和胶黏强度。果冻产品的持水性是影响消费者体验和产品口感的核心因素,如纸袋果冻或者杯状果冻产品在开封食用时会有大量的汁水流出,十分影响用户体验,所以如何提高果冻产品的持水性是本专利需要研究的课题。
发明内容
为了解决上述问题,本发明提供一种低渗水率果冻及其制备方法,本发明选择水、黄原胶、魔芋粉、糯米粉、乳清蛋白粉、结冷胶、白砂糖、果葡糖浆、柠檬酸、柠檬酸钠等作为原料,经过特定工艺,最终使得果冻产品相较于现有的果冻产品的口味口感更好,渗水率更低。
为达到上述目的,本发明是通过以下的技术方案来实现的:
本发明的第一目的在于提供一种低渗水率果冻,按重量份计由如下配料制成:白砂糖10-15份、果葡糖浆5-10份、黄原胶0.5-2份、魔芋粉0.5-2.5份、糯米粉1-5份、乳清蛋白粉1-5份、结冷胶0.5-2份、柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份、其余为水。
作为本发明的一种优选实施方式,按重量份计由如下配料制成:白砂糖10-15份、果葡糖浆5-10份、黄原胶0.5-1份、魔芋粉2-2.5份、糯米粉1-5份、乳清蛋白粉1-5份、结冷胶1-1.5份、柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份、其余为水。
作为本发明的一种优选实施方式,按重量份计由如下配料制成:白砂糖10份、果葡糖浆10份、黄原胶1份、魔芋粉2份、糯米粉5份、乳清蛋白粉5份、结冷胶1.5份、柠檬酸0.6份、柠檬酸钠0.1份、其余为水。
本发明的第二目的在于提供一种低渗水率果冻的制备方法,包括如下步骤:
(1)按重量份数配比取白砂糖、果葡糖浆、糯米粉、乳清蛋白粉,加水充分搅拌剪切10-15min,得到料液A备用;
(2)按重量份数配比在料液A中加入黄原胶、魔芋粉、结冷胶,同时加热搅拌至溶液沸腾持续2-3min,得到料液B备用;
(3)将料液B冷却至室温后,按重量份数配比加入柠檬酸、柠檬酸钠,充分搅拌均匀至彻底溶解。得到混合物C备用;
(4)将混合物C进行灌装包装袋后,进行杀菌,杀菌温度为80-85℃,时间为15-20min;
(5)将杀菌后的果冻冷却至室温,即是成品。
作为本发明的一种优选实施方式,具体包括如下步骤:
(1)取白砂糖10-15份、果葡糖浆5-10份、糯米粉1-5份、乳清蛋白粉1-5份,加水充分搅拌剪切10-15min,得到料液A备用。
(2)在料液A中加入黄原胶0.5-1份、魔芋粉2-2.5份、结冷胶1-1.5份,同时加热搅拌至溶液沸腾持续2-3min,得到料液B备用。
(3)将料液B冷却至室温后,加入柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份,充分搅拌均匀至彻底溶解。得到混合物C备用。
(4)将混合物C进行灌装包装袋后,进行杀菌,杀菌温度为80-85℃,时间为15-20min。
(5)将杀菌后的果冻冷却至室温,即是成品。
本发明的第三目的在于提供前述低渗水率果冻或其制备方法在食品领域中的应用。
本发明采用上述技术方案的有益效果为:
(1)本发明采用白砂糖10-15份、果葡糖浆5-10份、黄原胶0.5-2份、魔芋粉0.5-2.5份、糯米粉1-5份、乳清蛋白粉1-5份、结冷胶0.5-2份、柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份、其余为水的特定配方,利用各组分间的相互作用,改善了果冻产品的持水性问题,提高了产品的消费者体验和产品口感。
(2)本发明的果冻的渗水率为2.53%~3.42%,相较市售果冻产品,渗水率更低,产品感官体验更佳。发明中选择的胶体成份与糯米粉、乳清蛋白粉等物质形成了某种耦合作用,大大增加了产品持水性,无论经过高温加速实验或是低温冷冻实验后,果冻产品的持水性都保持的比普通的果冻产品强。
(3)本发明采用水、黄原胶、魔芋粉、糯米粉、乳清蛋白粉、结冷胶、白砂糖、果葡糖浆、柠檬酸、柠檬酸钠作为原料,上述原料均为绿色、健康的食品材料,赋予果冻产品更高的健康属性。
具体实施方式
下面结合具体实施方式对本发明的技术方案作进一步详细地说明。
下述实施例中涉及的重量份数,1份即为50g。
实施例1
本实施例提供了一种低渗水率果冻。按重量份计,低渗水率果冻原料配方包括白砂糖15份、果葡糖浆10份、黄原胶1份、魔芋粉2份、糯米粉5份、乳清蛋白粉5份、结冷胶1.5份、柠檬酸0.6份、柠檬酸钠0.1份、其余为水。
具体制备低渗水率果冻的方法如下:
(1)取白砂糖15份、果葡糖浆10份、糯米粉5份、乳清蛋白粉5份,加水充分搅拌剪切15min,得到料液A备用。
(2)在料液A中加入黄原胶1份、魔芋粉2份、结冷胶1.5份,同时加热搅拌至溶液沸腾持续3min,得到料液B备用。
(3)将料液B冷却至室温后,加入柠檬酸0.6份、柠檬酸钠0.1份,充分搅拌均匀至彻底溶解。得到混合物C备用。
(4)将混合物C进行灌装包装袋后,进行杀菌,杀菌温度为85℃,时间为20min。
(5)将杀菌后的果冻冷却至室温,即是成品。
实施例2
本实施例提供了一种低渗水率果冻。按重量份计,低渗水率果冻原料配方包括白砂糖10份、果葡糖浆5份、黄原胶0.5份、魔芋粉1份、糯米粉1份、乳清蛋白粉1份、结冷胶0.5份、柠檬酸0.2份、柠檬酸钠0.05份、其余为水。
具体制备低渗水率果冻的方法如下:
(1)取白砂糖10份、果葡糖浆5份、糯米粉1份、乳清蛋白粉1份,加水充分搅拌剪切10min,得到料液A备用。
(2)在料液A中加入黄原胶0.5份、魔芋粉1份、结冷胶0.5份,同时加热搅拌至溶液沸腾持续2min,得到料液B备用。
(3)将料液B冷却至室温后,加入柠檬酸0.2份、柠檬酸钠0.05份,充分搅拌均匀至彻底溶解。得到混合物C备用。
(4)将混合物C进行灌装包装袋后,进行杀菌,杀菌温度为80℃,时间为20min。
(5)将杀菌后的果冻冷却至室温,即是成品。
实施例3
本实施例提供了一种低渗水率果冻。按重量份计,低渗水率果冻原料配方包括白砂糖12份、果葡糖浆8份、黄原胶0.7份、魔芋粉1.3份、糯米粉2份、乳清蛋白粉2份、结冷胶0.9份、柠檬酸0.4份、柠檬酸钠0.08份、其余为水。
具体制备低渗水率果冻的方法如下:
(1)取白砂糖12份、果葡糖浆8份、糯米粉2份、乳清蛋白粉2份,加水充分搅拌剪切13min,得到料液A备用。
(2)在料液A中加入黄原胶0.7份、魔芋粉1.3份、结冷胶0.9份,同时加热搅拌至溶液沸腾持续2.5min,得到料液B备用。
(3)将料液B冷却至室温后,加入柠檬酸0.4份、柠檬酸钠0.08份,充分搅拌均匀至彻底溶解。得到混合物C备用。
(4)将混合物C进行灌装包装袋后,进行杀菌,杀菌温度为82℃,时间为20min。
(5)将杀菌后的果冻冷却至室温,即是成品。
对比例1
参考实施例1的配方及方法制备低渗水率果冻,区别仅在于:对比例1中,将糯米粉去除。
对比例2
参考实施例1的配方及方法制备低渗水率果冻,区别仅在于:对比例2中,将乳清蛋白粉去除。
对比例3
参考实施例1的配方及方法制备低渗水率果冻,区别仅在于:对比例3中,将结冷胶去除。
对比例4
市场售卖的普通果冻(购自于上海某超市),其配料为白砂糖、果葡糖浆、卡拉胶、黄原胶、刺槐豆胶、魔芋粉等。
产品渗水率测试
1.1渗水率测试方法一:将上述实施例1~3和对比例1~4制得果冻各取100g(净含量),放入42℃,相对湿度65的恒温恒湿箱中储存10天时间,后取出果冻,将包装物去除后,收集果冻的固形物和渗出的水,称量固形物的重量。产品渗水率计算公式为:渗水率=(100g-果冻固形物重量)/100g*100%。
实施例1~3和对比例1~3制得果冻的渗水率结果如表1。
表1不同方法所得果冻的渗水率结果
1.2渗水率测试方法二:将上述实施例1~3和对比例1~4制得果冻各取100g(净含量),放入-18℃冰箱中冷冻储存10天时间,后取出果冻解冻至常温,将包装物去除后,收集果冻的固形物和渗出的水,称量固形物的重量。产品渗水率计算公式为:渗水率=(100g-果冻固形物重量)/100g*100%。
实施例1~3和对比例1~3制得果冻的渗水率结果如表2。
表2不同方法所得果冻的渗水率结果
由上述结果可知,两种不用的渗水率测试方法下,本专利方法制备的果冻产品均表现出较好的持水性。说明经过本专利方法的作用,使得果冻形成了一个结合水更加稳定的体系,果冻的持水性更优。
对比例5
参考实施例1的配方及方法制备低渗水率果冻,仅仅调整黄原胶、魔芋粉、结冷胶的用量(如表3所示),获得相应的果冻产品。按照上述的渗水率测试方法一对产品进行相关性能测试,测试结果见表3。
表3
黄原胶、魔芋粉、结冷胶的重量份数 | 渗水率 |
1份、2份、1.5份(实施例1) | 2.53% |
1.5份、2份、1份 | 3.45% |
2份、0.5份、2份 | 3.32% |
1份、2.5份、1份 | 2.97% |
0.5份、2份、2份 | 3.27% |
0.1份、4.3份、0.1份 | 4.95% |
对比例6
参考实施例1的配方及方法制备低渗水率果冻,仅仅调整黄原胶替换为等量的刺槐豆胶,获得相应的果冻产品。
按照上述的渗水率测试方法一对产品进行相关性能测试,结果:实测渗水率为3.76%
对比例7
参考实施例1的配方及方法制备低渗水率果冻,仅仅调整魔芋粉替换为等量的玉米淀粉,获得相应的果冻产品。
按照上述的渗水率测试方法一对产品进行相关性能测试,结果:实测渗水率为4.62%
对比例8
参考实施例1的配方及方法制备低渗水率果冻,仅仅调整结冷胶替换为等量的果胶,获得相应的果冻产品。
按照上述的渗水率测试方法一对产品进行相关性能测试,结果:实测渗水率为5.33%
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种低渗水率果冻,其特征在于,按重量份数配比,由如下配料制成:白砂糖10-15份、果葡糖浆5-10份、黄原胶0.5-2份、魔芋粉0.5-2.5份、糯米粉1-5份、乳清蛋白粉1-5份、结冷胶0.5-2份、柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份、其余为水。
2.根据权利要求1所述的低渗水率果冻,其特征在于,按重量份数配比,由如下配料制成:白砂糖10-15份、果葡糖浆5-10份、黄原胶0.5-1份、魔芋粉2-2.5份、糯米粉1-5份、乳清蛋白粉1-5份、结冷胶1-1.5份、柠檬酸0.2-0.6份、柠檬酸钠0.05-0.1份、其余为水。
3.根据权利要求1所述的低渗水率果冻,其特征在于,按重量份数配比,由如下配料制成:白砂糖10份、果葡糖浆10份、黄原胶1份、魔芋粉2份、糯米粉5份、乳清蛋白粉5份、结冷胶1.5份、柠檬酸0.6份、柠檬酸钠0.1份、其余为水。
4.根据权利要求1所述的低渗水率果冻,其特征在于,按重量份数配比,由如下配料制成:
白砂糖10份、果葡糖浆10份、黄原胶1份、魔芋粉2.5份、糯米粉5份、乳清蛋白粉5份、结冷胶1份、柠檬酸0.6份、柠檬酸钠0.1份、其余为水。
5.权利要求1-4任一项所述低渗水率果冻的制备方法,其特征在于,包括如下步骤:
(1)按重量份数配比取白砂糖、果葡糖浆、糯米粉、乳清蛋白粉,加水充分搅拌剪切,得到料液A备用;
(2)按重量份数配比在料液A中加入黄原胶、魔芋粉、结冷胶,同时加热搅拌至溶液沸腾,得到料液B备用;
(3)将料液B冷却至室温后,按重量份数配比加入柠檬酸、柠檬酸钠,充分搅拌均匀至彻底溶解。得到混合物C备用;
(4)将混合物C进行灌装包装、杀菌;
(5)将杀菌后的果冻冷却至室温,即是成品。
6.根据权利要求5所述的方法,其特征在于,步骤(1)中搅拌剪切的时间为10-15min。
7.根据权利要求5所述的方法,其特征在于,步骤(2)中加热搅拌至溶液沸腾持续2-3min。
8.根据权利要求5所述的方法,其特征在于,步骤(4)中杀菌的温度为80-85℃。
9.根据权利要求5-8任一项所述的方法,其特征在于,步骤(4)中杀菌的时间为15-20min。
10.权利要求5-9任一项所述方法在食品领域中的应用。
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