CN117122035B - 一种高保水性的活性益生菌果冻及其加工工艺 - Google Patents
一种高保水性的活性益生菌果冻及其加工工艺 Download PDFInfo
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Abstract
本发明属于食品技术领域,具体涉一种高保水性的活性益生菌果冻及其加工工艺,包含75~90重量份的多孔冷冻凝胶、10~15重量份镶嵌在多孔冷冻凝胶的孔中的果肉颗粒和1~10重量份的活性益生菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.2%~0.5%、魔芋粉0.05%~0.15%、果胶0.03%~0.08%、壳聚糖0.3%~0.6%、甜味剂22%~25%、酸味剂0.07%~0.15%和余量水。本发明利用冷冻凝胶工艺制备果冻主体,并利用冷冻凝胶中形成的多孔结构填充果肉和活性益生菌菌粉,实现了无需加热即可制备果冻的工艺,避免了活性益生菌的失活,提高了果冻的保水性。
Description
技术领域
本发明属于食品技术领域,具体涉及一种高保水性的活性益生菌果冻及其加工工艺。
背景技术
果冻是一种源自西方的甜食,呈半固体状,通常由食用胶体加水、糖、果汁等制成。其外观晶莹,色泽鲜艳,口感软滑。为了丰富果冻的品种,增强果冻的营养价值和保健功能,近年来市场已出现益生菌果冻产品,但果冻其中的益生菌基本为非活性,更多的是为了突出益生菌的发酵风味,而缺乏益生菌的营养、保健价值,这是因为果冻的传统生产工艺通常含有加热煮料过程,较高的温度使得活性益生菌快速失活,达不到应有的效果。加之现有的果冻保水性均不理想,随着放置时间延长,表面析水,影响食用口感。因此需要一种新的果冻形式及生产工艺来维持果冻的益生菌活性和保水性。
发明内容
为解决现有技术中无法实现添加热敏物质的问题。本发明提供了一种高保水性的活性益生菌果冻及其加工工艺。其不但解决了向果冻添加活性益生菌的实际问题,同时保水性高,而且还通过添加天然果肉改善了果冻口感和营养价值。
具体地,本发明提供了一种高保水性的活性益生菌果冻,包含75~90重量份的多孔冷冻凝胶、10~15重量份镶嵌在多孔冷冻凝胶的孔中的果肉颗粒和1~10重量份的活性益生菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.2%~0.5%、魔芋粉0.05%~0.15%、果胶0.03%~0.08%、壳聚糖0.3%~0.6%、甜味剂22%~25%、酸味剂0.07%~0.15%和余量水。
更进一步地,所述果肉颗粒的粒径为250-300μm。研磨果肉以获得特定的粒径的果肉颗粒的方法是本领域熟知的。例如可以研磨果肉,并通过过滤以获得特定粒径的果肉颗粒。
更进一步地,所述活性益生菌包括动物双歧杆菌、嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、植物乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌中任意一种或多种。
更进一步地,所述活性益生菌包括凝结芽孢杆菌。
更进一步地,所述多孔冷冻凝胶是由黄原胶、魔芋粉、果胶和壳聚糖在-5℃至-15℃交联形成的。
更进一步地,所述多孔冷冻凝胶是通过以下步骤制备的:
1)将黄原胶、魔芋粉、果胶、醋酸和NaCl在水中混合,
2)将壳聚糖、醋酸和NaCl在水中混合,
3)将步骤1)的溶液、步骤2)的溶液、甜味剂和酸味剂一起均匀共混,
4)将步骤3)的共混液在5℃至-15℃放置24h-48h,以形成冷冻凝胶,
5)将步骤4)的冷冻凝胶在真空下干燥,经灭菌后得到未水化的多孔冷冻凝胶,
6)将步骤5)的未水化的多孔冷冻凝胶在水溶液中浸泡24-36h,即得多孔冷冻凝胶。
如本文所用,灭菌可以是本领域已知的任何适合的低温灭菌方法,例如紫外灭菌、臭氧灭菌、环氧乙烷灭菌、辐照灭菌等。
更进一步地,所述甜味剂包括白砂糖、结晶果糖、葡萄糖、三氯蔗糖、异麦芽酮糖和异麦芽酮糖醇中的任意一种或多种。
更进一步地,所述酸味剂包括柠檬酸、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、碳酸氢三钠中的任意一种或多种。
更进一步地,所述果肉颗粒包括苹果、柑橘、葡萄、芒果、黄桃、草莓、红枣中的任意一种或多种。
进一步地,所述黄原胶、魔芋粉、果胶、壳聚糖的重量比为(3~4):1:(0.4~0.6):(4~5)。
本发明通过将黄原胶、魔芋粉、果胶、壳聚糖复配,可以保证果冻表面基本无析水,提升果冻的口感。猜测是黄原胶、魔芋粉、果胶和壳聚糖通过静电力、氢键等作用产生物理交联,使多孔冷冻凝胶体系更稳定;同时交联产生的大分子锁水能力更强,提高了果冻的保水性。但是在实际生产过程中申请人发现黄原胶、魔芋粉、果胶和壳聚糖并不是添加越多越好,只有黄原胶、魔芋粉、果胶、壳聚糖的重量比为(3~4):1:(0.4~0.6):(4~5)时,果冻才具有合适的弹性质构,咀嚼的口感好。
更进一步地,所述壳聚糖的分子量310000-375000Da;25℃,1wt.%溶解在1%乙酸中粘度800-2000cP。
壳聚糖的分子量和粘度影响壳聚糖和黄原胶、魔芋粉、果胶物理交联的多孔网络结构孔径的大小。本发明通过选用壳聚糖的分子量310000-375000Da,25℃,1wt.%溶解在1%乙酸中粘度800-2000cP,得到的网络结构的孔径适中,既有利于果肉以及益生菌进入到孔中,提高果冻中果肉以及益生菌含量,同时孔开始缩小变圆后,可以保证镶嵌效果好。
为了减少果冻表面的裂纹和气泡,进一步的,所述果胶的酯化度65~70%,半乳糖醛酸>65%。
另一方面,本发明还提供了一种本发明的高保水性的活性益生菌果冻的加工工艺,其包括以下步骤:
1)将黄原胶、魔芋粉、果胶、醋酸和NaCl在水中混合,
2)将壳聚糖、醋酸和NaCl在水中混合,
3)将步骤1)的溶液、步骤2)的溶液、甜味剂和酸味剂一起均匀共混,
4)将步骤3)的共混液放置24h-48h,以形成冷冻凝胶,
5)将步骤4)的冷冻凝胶在真空下干燥,经灭菌后得到多孔冷冻凝胶,
6)将灭菌后的果肉颗粒与活性益生菌均匀分散在无菌水中,
7)将步骤5)的多孔冷冻凝胶浸泡在步骤6)的分散液中,以水化24h-36h,即得活性益生菌果冻。
更进一步地,步骤1)中的醋酸为1%的醋酸溶液。
更进一步地,步骤1)中的NaCl在各自溶液中的溶度为0.5mol/L的NaCl。
更进一步地,将步骤3)的共混液在-5℃至-15℃放置24h-48h。
更进一步地,在所述方法中,果肉颗粒的粒径为250-300μm。研磨果肉以获得特定的粒径的果肉颗粒的方法是本领域熟知的。例如可以研磨果肉,并通过过滤以获得特定粒径的果肉颗粒。
更进一步地,在所述方法中,活性益生菌包括动物双歧杆菌、嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、植物乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌中任意一种或多种。
更进一步地,在所述方法中,多孔冷冻凝胶是由黄原胶、魔芋粉、果胶和壳聚糖在-5℃至-15℃交联形成的。
更进一步地,在所述方法中,甜味剂包括白砂糖、结晶果糖、葡萄糖、葡萄糖浆、三氯蔗糖、异麦芽酮糖和异麦芽酮糖醇中的任意一种或多种。
更进一步地,在所述方法中,酸味剂包括柠檬酸、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、碳酸氢三钠中的任意一种或多种。
更进一步地,在所述方法中,果肉颗粒包括苹果、柑橘、葡萄、芒果、黄桃、草莓、红枣中的任意一种或多种。
本发明的有益效果
本发明利用冷冻凝胶工艺制备果冻主体,并利用冷冻凝胶中形成的多孔结构填充果肉和活性益生菌菌粉,实现了无需加热即可制备果冻的工艺,避免了活性益生菌的失活。本发明通过多种组分的复配,得到的果冻外观、口感、风味佳,并且具有高保水性。
本发明使用在低温下能够相互交联形成胶体的黄原胶、魔芋粉、果胶、壳聚糖,当黄原胶、魔芋粉、果胶和壳聚糖共混液在-5℃至-15℃冷冻时,溶剂水会逐渐结晶,而溶液中的黄原胶、魔芋粉、果胶、壳聚糖会逐渐浓缩,从而使得黄原胶、魔芋粉、果胶和壳聚糖相互靠近,促使交联以形成凝胶,之后通过真空干燥,使得溶剂结晶升华,在凝胶中形成大孔径的多孔网络。然后将干燥后的多孔冷冻凝胶浸泡在果肉和益生菌分散液中,多孔冷冻凝胶开始水化溶胀,多孔网络中的孔开始缩小变圆,从而将分散在其中的果肉以及益生菌镶嵌在溶胀后的多孔网络中。本发明人在实际实验中观察到,本发明的制造工艺中,干燥后的多孔冷冻凝胶孔径在400μm以上,经水化溶胀后,孔径在100-200μm左右,故而选择将果肉颗粒孔径控制在250-300μm,以实现有效的镶嵌效果。另一方面,考虑到冷冻结晶过程中冰晶对果肉和益生菌有伤害作用,所以将冷冻胶凝过程与果肉和益生菌的添加分开,以保护果肉和益生菌不受到破坏。
具体实施方式
以下结合具体实施例来进一步说明本发明,但实施例并不对本发明做任何形式的限定。除非特别说明,本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。应理解,为了简便描述,本文中省略了一些常规的操作步骤(例如除氧步骤等),但不影响本领域技术人员实施本发明。
实施例中的原料购自以下厂家:
黄原胶,河南蓝鼎生物科技福分有限公司;
壳聚糖,江苏澳新生物工程有限公司,0820220403;
结晶果糖,济南聚大邦成化工有限公司;
柠檬酸,日照金禾博源生化有限公司,11200015;
凝结芽孢杆菌,微康益生菌(江苏)股份有限公司,BC99;
嗜酸乳杆菌,微康益生菌(江苏)股份有限公司,LA85;
三氯蔗糖,微康益生菌(江苏)股份有限公司,LA85;
乳酸钾,江苏佰耀生物科技有限公司;
果胶,CAS号9000-69-5,新疆阜丰生物科技有限公司。
乳双歧杆菌,微康益生菌(江苏)股份有限公司,BLa80。
魔芋粉:浙江上方生物科技有限公司,2021111304S;
卡拉胶:浙江上方生物科技有限公司,2022032808S
苹果果肉颗粒:市售苹果,去皮去核,切粒过筛,选择250-280μm粒径果肉。
苹果果肉颗粒:市售苹果,去皮去核,切粒过筛,选择450-600μm粒径果肉。
葡萄糖浆:山东盛秦生物科技有限公司,2022031203
实施例1:
本实施例提供了一种高保水性的活性益生菌果冻,其包含85重量份的多孔冷冻凝胶、12重量份镶嵌在多孔冷冻凝胶的孔中的苹果果肉颗粒和3重量份的凝结芽孢杆菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.3%、魔芋粉0.1%、果胶0.05%、壳聚糖0.4%、葡萄糖浆23%、柠檬酸0.11%和余量水。
其中,凝结芽孢杆菌,活菌数为6×1012CFU/g;壳聚糖,江苏澳新生物。
本实施例还提供了该活性益生菌果冻的制备方法,包括:
1)将配比量的黄原胶、魔芋粉、果胶、5%的醋酸(1%)和0.5mol/L的NaCl在水中混合,
2)将配比量的壳聚糖、5%的醋酸(1%)和0.5mol/L的NaCl在水中混合,
3)将步骤1)的溶液、步骤2)的溶液、配比量的葡萄糖浆和配比量的柠檬酸一起均匀共混,
4)将步骤3)的共混液灌注在果冻模具中,并在-10℃放置36h,以形成冷冻凝胶,
5)将步骤4)的冷冻凝胶在真空(2帕)下干燥24h,经灭菌后得到多孔冷冻凝胶,
6)将苹果果肉研磨过60目筛,得到粒径250μm的果肉颗粒,经灭菌后与凝结芽孢杆菌均匀分散在无菌水中,
7)将步骤5)的多孔冷冻凝胶浸泡在步骤6)的分散液中,以水化24h,即得活性益生菌果冻。
取果冻样品测量组分含量,并进行感官评价,结果如表1所示。
实施例2:
本实施例与实施例1的区别为:本实施例提供了一种高保水性的活性益生菌果冻,包含85重量份的多孔冷冻凝胶、10重量份镶嵌在多孔冷冻凝胶的孔中的黄桃果肉颗粒和5重量份的嗜酸乳杆菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.3%、魔芋粉0.1%、果胶0.05%、壳聚糖0.4%、结晶果糖23%、柠檬酸钠0.11%和余量水。
其中,嗜酸乳杆菌,活菌数为6×1012CFU/g。
取果冻样品测量组分含量,并进行感官评价,结果如表1所示。
实施例3
本实施例与实施例1的区别为:所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.5%、魔芋粉0.05%、果胶0.03%、壳聚糖0.6%、甜味剂22、酸味剂0.15%和余量水。
实施例4
本实施例与实施例1的区别为:本实施例提供了一种高保水性的活性益生菌果冻,其包含85重量份的多孔冷冻凝胶、12重量份镶嵌在多孔冷冻凝胶的孔中的苹果果肉颗粒,果肉颗粒为过30-40目筛,粒径450-600μm,和3重量份的凝结芽孢杆菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.3%、魔芋粉0.1%、果胶0.02%、壳聚糖0.4%、白砂糖23%、柠檬酸0.11%和余量水。
实施例5
本实施例与实施例1的区别为:所述壳聚糖,购自山东海益华生物科技有限公司,黄原胶添加量为0.02%。
实施例6
本实施例与实施例1的区别为:本对比例提供了一种高保水性的活性益生菌果冻,其包含94重量份的多孔冷冻凝胶、3重量份镶嵌在多孔冷冻凝胶的孔中的果肉颗粒和3重量份的活性益生菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.8%、魔芋粉0.2%、果胶0.09%、壳聚糖0.3%、甜味剂30%、酸味剂0.07%和余量水。
加工工艺的步骤4):将步骤3)的共混液18℃温度下放置36小时。
实施例7
本实施例与实施例1的区别为:本对比例提供了一种高保水性的活性益生菌果冻,其包含85重量份的多孔冷冻凝胶、12重量份镶嵌在多孔冷冻凝胶的孔中的苹果果肉颗粒和3重量份的凝结芽孢杆菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.5%、魔芋粉0.5%、卡拉胶0.05%、壳聚糖0.4%、白砂糖24%、柠檬酸0.11%和余量水。
加工工艺的步骤4):将步骤3)的共混液18℃温度下放置36小时。
性能测试
取实施例的果冻样品测量组分含量,并进行感官评价,将产品常温放置2个月,观察果冻表面是否析水。结果如表1所示。
表1性能测试结果
在说明书的描述中,参考术语“一个实施方案”、“具体实施方案”、“实例”等的描述意指结合该实施方案或实例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施方案或实例中。在本说明书中,对上述术语的示意性表述不一定指的是相同的实施方案或实例。而且,描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施实施方案或实例中以合适的方式结合。
以上内容仅仅是对本发明所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施方案做各种各样的修改或补充或采用类似的方式替代,只要不偏离发明或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (7)
1.一种高保水性的活性益生菌果冻,其特征在于,包含75~90重量份的多孔冷冻凝胶、10~15重量份镶嵌在多孔冷冻凝胶的孔中的果肉颗粒和1~10重量份的活性益生菌;其中,所述多孔冷冻凝胶包含以下重量百分数的组分:黄原胶0.2%~0.5%、魔芋粉0.05%~0.15%、果胶0.03%~0.08%、壳聚糖0.3%~0.6%、甜味剂22%~25%、酸味剂0.07%~0.15%和余量水;
其包括以下步骤:
1)将黄原胶、魔芋粉、果胶、醋酸和NaCl在水中混合,
2)将壳聚糖、醋酸和NaCl在水中混合,
3)将步骤1)的溶液、步骤2)的溶液、甜味剂和酸味剂一起均匀共混,
4)将步骤3)的共混液-5℃至-15℃放置24h-48h,以形成冷冻凝胶,
5)将步骤4)的冷冻凝胶在真空下干燥,经灭菌后得到多孔冷冻凝胶,
6)将灭菌后的果肉颗粒与活性益生菌均匀分散在无菌水中,
7)将步骤5)的多孔冷冻凝胶浸泡在步骤6)的分散液中,以水化24h-36h,即得活性益生菌果冻;
其中所述果肉颗粒的粒径为250-300μm。
2.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,其中所述活性益生菌包括嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、植物乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌中任意一种或多种。
3.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,其中所述多孔冷冻凝胶是由黄原胶、魔芋粉、果胶和壳聚糖在-5℃至-15℃以下交联形成制成的。
4.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,其中所述甜味剂包括白砂糖、结晶果糖、葡萄糖、三氯蔗糖、葡萄糖浆、异麦芽酮糖和异麦芽酮糖醇中的任意一种或多种。
5.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,其中所述酸味剂包括柠檬酸、柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、碳酸氢三钠中的任意一种或多种。
6.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,其中所述果肉颗粒包括苹果、柑橘、葡萄、芒果、黄桃、草莓、红枣中的任意一种或多种。
7.根据权利要求1所述的高保水性的活性益生菌果冻,其特征在于,所述黄原胶、魔芋粉、果胶、壳聚糖的重量比为(3~4): 1:(0.4~0.6):(4~5)。
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