CN116114777A - 一种乳矿物盐明胶软糖及其制备方法 - Google Patents
一种乳矿物盐明胶软糖及其制备方法 Download PDFInfo
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- CN116114777A CN116114777A CN202211712849.2A CN202211712849A CN116114777A CN 116114777 A CN116114777 A CN 116114777A CN 202211712849 A CN202211712849 A CN 202211712849A CN 116114777 A CN116114777 A CN 116114777A
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Classifications
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
Abstract
本发明公开了一种乳矿物盐明胶软糖及其制备方法。所述软糖包含明胶、乳矿物盐和辛,癸酸甘油酯。所述软糖具有改善的硬化现象、出水和发砂现象和/或褐变现象。
Description
技术领域
本发明涉及食品领域,尤其是一种乳矿物盐明胶软糖及其制备方法。
背景技术
明胶软糖是一种将明胶、糖或糖醇等原料经过化糖、化胶、熬煮、混合、调配、浇注、干燥、脱模等工艺流程得到的食品。由于其口感具有一定延弹性和咀嚼性,因此深受消费者的喜爱。
乳矿物盐,又名乳钙、乳清钙等,是以乳清为原料,经去除蛋白质、乳糖等成分而制成的一种可食用的原料。乳矿物盐主要成分为磷酸钙、蛋白质、乳糖及钠、镁、锌等矿物质,且人体吸收率较高。
将乳矿物盐添加进明胶软糖中制成的乳钙明胶软糖是近年来较为火热的一种食品。一方面,乳钙明胶软糖拥有明胶软糖的特征性口感,容易被消费者所接受,另一方面,乳钙明胶软糖可以作为一种补钙剂以帮助人们补充钙元素。
乳矿物盐由于含有丰富的磷酸钙和乳糖,使得明胶软糖在贮藏期间出现硬化现象、出水和发砂现象和/或褐变现象。
需要一种乳矿物盐明胶软糖,具有改善的硬化现象、出水和发砂现象和/或褐变现象。
发明内容
本发明的目的是提供一种乳矿物盐明胶软糖及其制备方法,所述软糖在贮藏期间具有改善的硬化现象、出水和发砂现象和/或褐变现象,特别是低糖或无糖乳矿物盐高钙明胶软糖。
本发明提供了一种软糖,包含明胶、乳矿物盐和辛,癸酸甘油酯。
本发明还提供了制备软糖的方法,包括混合明胶、乳矿物盐和辛,癸酸甘油酯。
所述软糖在贮藏期间具有改善的硬化现象、出水和发砂现象和/或褐变现象,从而改善了产品在货架期内的口感和产品质构稳定性。
具体实施方式
除非另外定义,本文所用的所有技术和科学术语具有本领域技术人员通常理解的相同含义。在冲突的情况下,以包括定义在内的本文件为准。下面描述优选的方法和材料,但是与本文所述那些类似或等同的方法和材料可用于实施或测试本发明。本文公开的材料、方法和实例仅是说明性的,而非旨在限制。
对于本公开内容涉及的所有数值范围,应理解为公开了该范围内所有具体数值,以及该范围内任意两个数值限定的子范围。例如,对于1-20,应理解为公开了1、2、3、3.5、4.5、10、12、15、20等具体数值,以及1-5,2-6,3.5-7.5,15-20等子范围。
本发明涉及一种软糖,包含明胶、乳矿物盐和辛,癸酸甘油酯;优选地,所述辛,癸酸甘油酯符合国家标准GB28302-2012。
发现乳矿物盐由于含有丰富的磷酸钙和乳糖,其中的磷酸钙会与明胶发生配位作用,致使软糖在贮藏期间出现糖体硬化,而乳糖则会与明胶中的游离的氨基发生羰氨反应致使软糖发生褐变,并且乳糖也会因其较强的吸湿性使得在软糖贮藏期间吸湿出水。
具体而言,乳糖作为还原糖,除了具有还原性外,还具有较强的吸湿性,使得软糖在贮藏期间吸湿性增强,当乳矿物盐明胶软糖体系中的吸湿性大于放湿性时,会导致糖体表面糖醇溶解,导致软糖出水。而作为商品的软糖通常会包装在一个瓶子或一个独立包装袋中,受密闭空间影响,装在袋中或者瓶中的软糖向密闭环境中过度吸湿,密闭环境中的水分迁移至糖体表面使得糖体表面的糖醇受潮溶解析出,增加了糖体表面的黏粘性。同时,由于前一阶段的糖体过度吸湿,导致密闭环境中的水分骤降,为了保证环境与糖体的水分平衡,软糖会向密闭环境中进行水分迁移,这种放湿活动导致糖体表面溶解的糖醇液也发生了再次干燥,致使糖体表面出现了糖醇晶体,而这一过程也被称为发砂。
导致乳矿物盐高钙明胶软糖褐变的原因是乳矿物盐中乳糖的游离的醛基与明胶中的游离的氨基发生了羰氨反应,不过由于软糖在贮藏期间所处的环境的温度不高,因此导致该反应是缓慢进行的,但由此反应产生的表观是糖体发黄褐变。
导致乳矿物盐高钙明胶软糖在贮藏过程中变硬的原因是明胶与乳矿物盐中的磷酸钙有明显的配位作用,而这种配位作用会导致明胶做成的软糖在贮藏期间弹性减弱,硬度增强。
所述辛,癸酸甘油酯可改变乳矿物盐明胶软糖吸湿特性,降低糖体出水、发砂的风险。辛,癸酸甘油酯可作为乳化剂、稳定剂来降低明胶软糖系统内游离的氨基与醛基或酮基接触反应的几率,以此来降低羰氨反应的程度,进而有效地缓解糖体的褐变。此外,辛,癸酸甘油酯具有低粘度、高流动性,可有效改善由明胶与乳矿物盐中磷酸钙配位作用导致的糖体变硬现象。
在一个实施方案中,所述乳矿物盐包含磷酸钙、乳糖或其组合。
在一个实施方案中,所述辛,癸酸甘油酯具有以下结构:
其中R1、R2和R3各自独立地为C8H17或C10H21,且不同时为CsH17或C10H21。
在一个实施方案中,R1为C8H17,且R2和R3为C10H21。在一个实施方案中,R2为C8H17,且R1和R3为C10H21。在一个实施方案中,R1为C10H21,且R2和R3为C8H17。在一个实施方案中,R2为C10H21,且R1和R3为C8H17。
在一个实施方案中,所述软糖包含4~10重量份,优选5~7重量份明胶,1~15重量份,优选5~9重量份乳矿物盐和5~15重量份,优选5~10重量份辛,癸酸甘油酯;优选地,所述软糖包含3.47%~10.28%重量的明胶,0.93%~14.25%重量的乳矿物盐和4.49%~14.81%重量的辛,癸酸甘油酯。所述明胶的冻力值例如可以为180、200、220或250。
在一个实施方案中,所述软糖还包含功效成分、甜味剂、酸度调节剂或增稠剂中的一种或多种。
例如,所述软糖包含甜味剂:30~80重量份,包括麦芽糖醇液、麦芽糖醇、异麦茅酮糖醇、赤藓糖醇、山梨糖醇液、山梨糖醇的一种或多种;优选地,甜味剂不含有糖类。
例如,所述软糖包含酸度调节剂:0-20重量份,包括柠檬酸、DL-苹果酸、乳酸、富马酸、dl-酒石酸的一种或多种。
例如,所述软糖包含增稠剂:0~2重量份,包括琼脂、卡拉胶中的一种或组合。
例如,所述软糖包含功效成分:不超过10重量份,例如维生素、矿物质、益生菌等。
所述软糖可经过咀嚼后吞服,可以为低糖或无糖软糖,在通过乳矿物盐补充钙的同时,也不用担心乳矿物盐明胶软糖带入乳糖影响自身的体重。
在一个实施方案中,所述辛,癸酸甘油酯改善了软糖的硬化现象。
在一个实施方案中,所述辛,癸酸甘油酯改善了软糖的出水和发砂现象。
在一个实施方案中,所述辛,癸酸甘油酯改善了软糖的褐变现象。
在一个实施方案中,所述软糖中糖的含量小于或等于5g/100g。
在一个实施方案中,所述软糖中糖的含量小于或等于0.5g/100g。
本发明还涉及制备所述软糖的方法,包括混合明胶、乳矿物盐和辛,癸酸甘油酯。
在一个实施方案中,制备所述软糖的方法包括化糖:将固态糖醇溶于糖醇液或纯化水中;熬煮:将糖醇液进行熬煮,熬煮温度在130℃左右;化胶:将明胶溶于80℃左右的热纯水中形成明胶液;混合:将熬煮完毕的糖醇液与明胶液混合;调配:将乳矿物盐、辛,癸酸甘油酯、香精、色素、酸度调节剂以及其他功效物料等加入到糖浆胶液混合液中,搅拌均匀保温备用。
实施例
1.材料与来源
原料均是市售。其中,辛,癸酸甘油酯符合标准GB 28302-2012《食品安全国家标准食品添加剂辛,癸酸甘油酯》;单,双甘油脂肪酸酯符合标准GB1886.65-2015《食品安全国家标准食品添加剂单,双甘油脂肪酸酯》。
2.制备方法
步骤1,化糖:将糖醇晶体加入至糖醇液中,分散均匀,待熬煮。
步骤2,化胶1:将4~10份的明胶投入至80℃的热纯水中搅拌溶解得到明胶液,并开启保温防止遇冷凝固;化胶2:将0~1份的琼脂加入到80℃的热纯水中制得琼脂凝胶液并保温。
步骤3,熬煮:将步骤2中的琼脂液投入至步骤1中的糖醇液并以100℃以上的温度进行熬煮。
步骤4,混合:将步骤3中的料液熬煮至固形物含量70%~90%时,冷却降温并同时加入步骤2中的明胶,混合均匀。
步骤5,调配:将预先处理好的1~15份的乳矿物盐、5~15份的辛,癸酸甘油酯、酸度调节剂、香精、色素等原料投入步骤4中的料液,混合均匀。
步骤6,浇注:将步骤5中的料液浇筑在水分含量小于等于7%的淀粉模内,淀粉模的温度控制在25℃左右。
步骤7,干燥:将装有料液的淀粉模放置在温度23~33℃、湿度15~35RH%的干燥空间内,干燥28~36h。
步骤8,脱模。
步骤9,吹粉。
步骤10,包装:将样品分装在PET瓶中。
3.测试方法
3.1硬化测试
硬度测定方法:
对制备得到软糖进行TPA(texture profile analysis)测试,用SMS TA.XT PlusC物性测试仪器对软糖进行质构测试、测试条件如下:选择P/36R圆柱型探头,预测试速度:1.00mm/s,测试速度:3.00mm/s,测试后速度:3.00mm/s。应变率为75.0%,触发力为10.0g,停留时间为5s,测定样品的硬度。
硬化测试:
将制得的样品,放入28℃,15~25RH%的试验加速干燥箱内进行干燥处理,并分别在第0天、第3天、第7天测定其硬度,并按照如下公式记录明胶乳钙软糖的硬度变化率。
3.2析水测定
将50g软糖置于25℃,湿度20-30%的干燥室中均匀铺开,干燥24h,干燥失重/%=(M1-M2)/M1,当软糖表面出现出水现象时,干燥失重>2%。
3.3色差值测定
将制备得到的软糖封装于PET瓶中,并置于温度35±2℃,湿度75±5%的药品加速箱内进行15天加速试验测定。采用NH310型色差仪分别测定软糖加速0天、15天的L、a、b值。
在光学领域,颜色是可以通过Lab颜色标量,L轴为亮度轴,0为黑,100为白;a轴为红绿轴,正值为红,负值为绿,0为中性色;b轴为黄蓝轴,正值为黄,负值为蓝,0为中性色。这些标尺可以用来表示试样与标样的颜色差异,通常以Δa、Δb、ΔL为标识符。色差仪可以根据CIE色度空间的Lab、Lch原理,测量显示出试样与标样的色差ΔE及Δa、Δb、ΔL值。
ΔE=(ΔL2+Δa2+Δb2)1/2,计算各个样品色差。
其中,Δb的值为正,且数值越大,代表褐变的程度越深。ΔE值0~0.5极微色差;0.5~1.5微小色差;1.5~3,色差较明显;3~6,色差很明显;6以上,色差感强烈。
4.考察辛,癸酸甘油酯的含量
表1.辛,癸酸甘油酯含量影响
由表1可知,实施例1、实施例2、实施例3配方制得的样品,在辛,癸酸甘油酯的作用下,糖体硬化、糖体析水以及糖体发黄褐变情况要明显优于未添加辛,癸酸甘油酯的比较例1配方。同时,由比较例2配方可知,当辛,癸酸甘油酯的添加量较多时,辛,癸酸甘油酯会析出糖体,糖体出现油液分离现象。
5.考察明胶和乳矿物盐的含量、乳化剂种类
表2.明胶、乳矿物盐添加量及乳化剂种类的影响
由表2可知,比较例3由于胶体量较低,致使配方软糖制样油胶分离。实施例4、实施例5配方,在同一辛,癸酸甘油酯添加量条件下,不同明胶添加量不影响辛,癸酸甘油酯对于糖体硬度、持水性的保护以及缓解糖体褐变。实施例6、实施例7、比较例4对比可知,在乳矿物盐添加量超过或等于比较例4的添加量条件下,乳钙明胶软糖会因明胶胶体损坏而无法成型,同时,在成胶性良好的情况下,不同乳矿物盐的添加量对辛,癸酸甘油酯保护糖体硬度、持水性、减缓褐变的特性并无影响。比较例5、比较例6可知除辛,癸酸甘油酯外的乳化剂对乳钙明胶软糖的硬化、析水、减缓糖体发黄褐变无任何作用。
可见,低糖明胶乳钙软糖在加入了辛,癸酸甘油酯后,显著降低了产品贮藏期间的硬化、极大提高了产品的持水力,降低软糖的析水,极大程度降低乳钙明胶产品贮藏期间的褐变特性,整体提高了低糖乳钙明胶软糖的稳定性。
虽然本发明某些特征已经在本文中阐释和描述,但本领域技术人员将想到许多修改、替代、变更和等同。因此,应理解的是,所附权利要求书意在涵盖落入本发明真实精神范围之内的所有此类修改和变更。
Claims (10)
1.一种软糖,包含明胶、乳矿物盐和辛,癸酸甘油酯;优选地,所述辛,癸酸甘油酯符合国家标准GB28302-2012。
2.根据权利要求1所述的软糖,其中所述乳矿物盐包含磷酸钙、乳糖或其组合。
4.根据权利要求1所述的软糖,其中所述软糖包含4~10重量份,优选5~7重量份明胶,1~15重量份,优选5~9重量份乳矿物盐和5~15重量份,优选5~10重量份辛,癸酸甘油酯;优选地,所述软糖包含3.47%~10.28%重量的明胶,0.93%~14.25%重量的乳矿物盐和4.49%~14.81%重量的辛,癸酸甘油酯。
5.根据权利要求1所述的软糖,还包含功效成分、甜味剂、酸度调节剂或增稠剂中的一种或多种。
6.根据权利要求1所述的软糖,所述辛,癸酸甘油酯改善了软糖的硬化现象。
7.根据权利要求1所述的软糖,所述辛,癸酸甘油酯改善了软糖的出水和发砂现象。
8.根据权利要求1所述的软糖,所述辛,癸酸甘油酯改善了软糖的褐变现象。
9.根据权利要求1所述的软糖,所述软糖中糖的含量小于或等于5g/100g,例如小于或等于0.5g/100g。
10.制备根据权利要求1-9中任一项所述的软糖的方法,包括混合明胶、乳矿物盐和辛,癸酸甘油酯。
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