CN115606791A - 一种果味食品润滑剂及其制备方法和应用 - Google Patents
一种果味食品润滑剂及其制备方法和应用 Download PDFInfo
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- CN115606791A CN115606791A CN202111464955.9A CN202111464955A CN115606791A CN 115606791 A CN115606791 A CN 115606791A CN 202111464955 A CN202111464955 A CN 202111464955A CN 115606791 A CN115606791 A CN 115606791A
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Jellies, Jams, And Syrups (AREA)
Abstract
本发明涉及A23L1/30领域，尤其涉及一种果味食品润滑剂及其制备方法和应用，按重量份计，制备原料包括：银耳多糖0.001‑10份、稳定剂0.01‑10份、胶凝剂0.01‑10份、加工助剂0.1‑30份、水10‑500份。本发明所述的果味食品润滑剂不含化学加工助剂，对人体无毒无害，口味可依据个人喜好更改，适用于果冻、布丁、奶油、固体酸奶等凝胶型食品中添加，也添加到速冻食品例如饺子皮中，可以改善干皮、起边、不粘合等现象，添加到调理肉制品例如虾滑、鱼滑中可以提升滑嫩多汁的口感，入口即化、香甜丝滑、清爽不黏腻。
Description
技术领域
本发明涉及A23L1/30领域，尤其涉及一种果味食品润滑剂及其制备方法和应用。
背景技术
在一些如果冻、布丁、奶油、固体酸奶等凝胶型食品中，往往会加入一定量的润滑剂来提升产品的亮度、爽滑度、水润度和口感，现有的食品加工助剂中并未有食品润滑剂的单独分类，在实际生产中，通常以复合磷酸盐作为保水剂来保持食品的水润度，以明胶、果胶等食品胶作为增稠剂来调节食品的粘度和弹性，采用食用色素来提高食品的亮度和颜色饱和度，然而上述的加工助剂含有一定的化学合成成分，过量添加和长期食用对人体健康不利。现有技术中未有一款食品级加工助剂能够同时满足长效维持食品的亮度、爽滑度、水润度，并安全绿色健康，因此，开发一款果味型食品润滑剂来满足市场需求十分有意义。
CN102524619A公开了一种利用魔芋粉为载体的能量缓释营养果冻及制备，以魔芋粉为载体，通过香精、色素、甜味剂等加工助剂制备而成，在加工储存后，魔芋凝胶因其自身锁水性不佳，果冻内部的水分游离出来，在开封食用时出现凝胶与果汁分离的状态，影响口感。
CN201910549961.0公开了一种柠檬味低脂奶油及其制备方法，在稀奶油中加入瓜尔豆胶、改性豌豆蛋白等物质提高奶油的浓稠度，然而瓜尔豆胶在长期储存后易沉降，在制作成品后与空气接触的部分易风化变干，口感不佳。
发明内容
本发明的第一个方面提供了一种果味食品润滑剂，按重量份计，制备原料包括：银耳多糖0.001-10份、稳定剂0.01-10份、胶凝剂0.01-10份、加工助剂0.1-30份、水10-500份。
作为一种优选的实施方式，按重量份计，制备原料包括：银耳多糖0.001-4份、稳定剂0.01-4份、胶凝剂0.5-10份、加工助剂1-30份、水10-500份。
作为一种优选的实施方式，所述银耳多糖的平均分子量为50万-500万。
优选的，所述银耳多糖的平均分子量为300万-500万。
所述银耳多糖的制备方法包括如下步骤：
(1)干银耳用水浸泡1-3h后加热提取1-10h，提取物在压力为1.5-2.5MPa下均质处理20-50min，得半成品1；
(2)将半成品1用纤维素酶在45-55℃下酶解1-3h，升温至90℃，保温20min，对纤维素酶进行灭活，得半成品2；
(3)将半成品2减压浓缩、喷雾干燥，即得。
作为一种优选的实施方式，所述稳定剂包括果胶、β-环糊精、羧甲基纤维素钠、海藻酸丙二醇中的至少一种。
优选的，所述稳定剂为果胶。
优选的，所述果胶为高脂果胶。
申请人发现，当在体系内加入一定量的银耳多糖和稳定剂后，润滑剂的保水效果明显提高，可能是因为银耳多糖能够与高脂果胶在体系内形成稳定的胶体粒子束，进一步锁住水分，提高保湿效果。
作为一种优选的实施方式，所述胶凝剂包括黄原胶、刺槐豆胶、瓜尔豆胶、葡甘露聚糖、卡拉胶、阿拉伯胶中的至少一种。
优选的，所述胶凝剂为黄原胶、刺槐豆胶。
优选的，所述黄原胶、刺槐豆胶的质量比为(1-6)：(1-2)。
优选的，所述刺槐豆胶的粘度为3700cPs。
作为一种优选的实施方式，所述加工助剂包括白砂糖、磷酸钙、柠檬酸、柠檬酸钠中的至少一种。
优选的，所述加工助剂为白砂糖、磷酸钙、柠檬酸、柠檬酸钠。
优选的，所述柠檬酸、柠檬酸钠的质量比为(4-10)：1。
优选的，所述白砂糖、磷酸钙的质量比为(3-5)：1。
作为一种优选的实施方式，所述按重量份计，制备原料还包括：果酱。
优选的，所述果酱的添加量不多于制备原料的10wt％。
本发明不对果酱的种类和口味对特殊限定，任何水果的浓缩果汁或果肉均可以作为本发明的果酱，可以根据个人口味和实际情况选择。
本发明的第二个方面提供了一种果味食品润滑剂的制备方法，包括如下步骤：(1)将银耳多糖、稳定剂、胶凝剂、水混合均匀并加热，得半成品1；(2)将加工助剂、水混合均匀并加热，得半成品2；(3)将半成品1、半成品2混合均匀并加热，冷却至室温，静置，即得。
作为一种优选的实施方式，制备方法包括如下步骤：(1)将银耳多糖、稳定剂、胶凝剂、水混合均匀并加热至沸腾，得半成品1；(2)将加工助剂、水混合均匀并加热至沸腾，得半成品2；(3)将半成品1、半成品2、果酱混合均匀并加热至沸腾，冷却至室温，静置，即得。
优选的，制备方法包括如下步骤：(1)将银耳多糖、稳定剂、胶凝剂、水混合均匀并加热至沸腾，保持沸腾状态1-5min，得半成品1；(2)将加工助剂、水混合均匀并加热至沸腾，保持沸腾状态1-3min，得半成品2；(3)将半成品1、半成品2、果酱混合均匀并加热至沸腾，保持沸腾状态1-2min，冷却至室温，2-10℃静置10-30h，即得。
本发明的第三个方面提供了一种果味食品润滑剂在果冻、布丁、奶油、固体酸奶、速冻面食、肉滑中的应用。
作为一种优选的实施方式，果味食品润滑剂的添加量为0.0001-0.01wt％。
与现有技术相比，本发明具有以下有益效果：
本发明所述的果味食品润滑剂不含化学加工助剂，对人体无毒无害，口味可依据个人喜好更改，适用于果冻、布丁、奶油、固体酸奶等凝胶型食品中添加，也添加到速冻食品例如饺子皮中，可以改善干皮、起边、不粘合等现象，添加到调理肉制品例如虾滑、鱼滑中可以提升滑嫩多汁的口感，入口即化、香甜丝滑、清爽不黏腻。
本发明中所用原料的信息如下：
银耳为市售
纤维素酶购买自上海源叶生物科技有限公司
高脂果胶购买自河北利华生物科技有限公司
刺槐豆胶购买自山东正虹生物科技有限公司
具体实施方式
实施例1
本实施例的第一个方面提供了一种果味食品润滑剂，按重量份计，制备原料包括：银耳多糖0.1份、高脂果胶0.08份、胶凝剂0.5份、加工助剂15份、水300份。
所述胶凝剂为黄原胶、刺槐豆胶(粘度为3700cPs)以质量比为5：2混合。
所述加工助剂为白砂糖、磷酸钙、柠檬酸、柠檬酸钠，柠檬酸、柠檬酸钠的质量比为6：1，白砂糖、磷酸钙的质量比为4：1。
所述银耳多糖的制备方法包括如下步骤：
(1)干银耳用水浸泡3h后加热提取3h，提取物在压力为2MPa下均质处理40min，得半成品1；
(2)将半成品1用纤维素酶在50℃下酶解2h，升温至90℃，保温20min，对纤维素酶进行灭活，过滤得半成品2；
(3)将半成品2减压浓缩、喷雾干燥，即得。
所述银耳多糖的平均分子量为300万。
本实施例的第二个方面提供了一种果味食品润滑剂的制备方法，包括如下步骤：(1)将银耳多糖、高脂果胶、胶凝剂、水混合均匀并加热至沸腾，保持沸腾状态5min，得半成品1；(2)将加工助剂、水混合均匀并加热至沸腾，保持沸腾状态3min，得半成品2；(3)将半成品1、半成品2、果酱混合均匀并加热至沸腾，保持沸腾状态1min，冷却至室温，8℃静置24h，即得，其中果酱的添加量为制备原料的5wt％。
本实施例的第三个方面提供了一种果味食品润滑剂在果冻中的应用，添加量为0.006wt％。
对比例1
本对比例的第一个方面提供了一种果味食品润滑剂，具体实施方式同实施例1，不同之处在于，银耳多糖的重量份替换为0。
本对比例的第二个方面提供了一种果味食品润滑剂的制备方法，具体实施方式同实施例1。
本对比例的第三个方面提供了一种果味食品润滑剂在果冻中的应用。
对比例2
本对比例的第一个方面提供了一种果味食品润滑剂，具体实施方式同实施例1，不同之处在于，所述胶凝剂为黄原胶、刺槐豆胶以质量比为2：5混合。
本对比例的第二个方面提供了一种果味食品润滑剂的制备方法，具体实施方式同实施例1。
本对比例的第三个方面提供了一种果味食品润滑剂在果冻中的应用。
对比例3
本对比例的第一个方面提供了一种果味食品润滑剂，具体实施方式同实施例1，不同之处在于，胶凝剂的重量份替换为3份。
本对比例的第二个方面提供了一种果味食品润滑剂的制备方法，具体实施方式同实施例1。
本对比例的第三个方面提供了一种果味食品润滑剂在果冻中的应用。
对比例4
本对比例的第一个方面提供了一种果味食品润滑剂，具体实施方式同实施例1。
本对比例的第二个方面提供了一种果味食品润滑剂的制备方法，具体实施方式同实施例1，不同之处在于，所述步骤(1)(2)(3)中均加热至70℃。
本对比例的第三个方面提供了一种果味食品润滑剂在果冻中的应用。
性能测试
融化速度测试方法：将实施例与对比例所制备的润滑剂取20g置于-4℃冷藏30min，直至出现凝胶状，取出至室温融化，记录融化为液态的时间，理论时间介于2-5min为最佳。
| 融化速度(min) | |
| 实施例1 | 3.5 |
| 对比例1 | 1.2 |
| 对比例2 | 6.1 |
| 对比例3 | 7.3 |
| 对比例4 | 0.6 |
Claims (10)
1.一种果味食品润滑剂，其特征在于，按重量份计，制备原料包括：银耳多糖0.001-10份、稳定剂0.01-10份、胶凝剂0.01-10份、加工助剂0.1-30份、水10-500份。
2.根据权利要求1所述的一种果味食品润滑剂，其特征在于，按重量份计，制备原料包括：银耳多糖0.001-4份、稳定剂0.01-4份、胶凝剂0.5-10份、加工助剂1-30份、水10-500份。
3.根据权利要求1-2任一项所述的一种果味食品润滑剂，其特征在于，所述银耳多糖的平均分子量为50万-500万。
4.根据权利要求1-2任一项所述的一种果味食品润滑剂，其特征在于，所述稳定剂包括果胶、β-环糊精、羧甲基纤维素钠、海藻酸丙二醇中的至少一种。
5.根据权利要求4所述的一种果味食品润滑剂，其特征在于，所述稳定剂为果胶。
6.根据权利要求1-2任一项所述的一种果味食品润滑剂，其特征在于，所述胶凝剂包括黄原胶、刺槐豆胶、瓜尔豆胶、葡甘露聚糖、卡拉胶、阿拉伯胶中的至少一种。
7.根据权利要求1-2任一项所述的一种果味食品润滑剂，其特征在于，所述加工助剂包括白砂糖、磷酸钙、柠檬酸、柠檬酸钠中的至少一种。
8.一种根据权利要求1-7任一项所述的果味食品润滑剂的制备方法，其特征在于，包括如下步骤：(1)将银耳多糖、稳定剂、胶凝剂、水混合均匀并加热，得半成品1；(2)将加工助剂、水混合均匀并加热，得半成品2；(3)将半成品1、半成品2混合均匀并加热，冷却至室温，静置，即得。
9.一种根据权利要求1-7任一项所述的果味食品润滑剂在果冻、布丁、奶油、固体酸奶、速冻面食中的应用。
10.根据权利要求9所述的一种果味食品润滑剂在果冻、布丁、奶油、固体酸奶、速冻面食、肉滑中的应用，其特征在于，果味食品润滑剂的添加量为0.0001-0.01wt％。
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