CN117441867B - 一种香气浓郁的榴莲酱及其制备方法 - Google Patents
一种香气浓郁的榴莲酱及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种香气浓郁的榴莲酱及其制备方法,属于食品制备技术领域,所述榴莲酱包括如下原料:榴莲果肉、增稠剂、维生素C、焦亚硫酸钠、L‑半胱氨酸、酵母抽提液、丁位十二内酯、呋喃酮和大豆油。本发明添加了低酰基结冷胶、琼脂和党参多糖作为增稠剂,使制得的榴莲酱凝胶性适中、水分不易析出、涂抹性好和榴莲酱细腻均匀;而维生素C、焦亚硫酸钠和L‑半胱氨酸三者从降低催化氧化反应的能力、抑制活性、造成不可逆抑制入手,协效减缓榴莲酱的变色速度,保持了其色泽;此外,还以酵母提取液赋予了榴莲酱浓郁香味,以丁位十二内酯和呋喃酮协助酵母提取物丰富和延长榴莲酱的香味,使得榴莲酱更加浓郁可口,留香时间长。
Description
技术领域
本发明属于食品制备技术领域,具体地,涉及一种香气浓郁的榴莲酱及其制备方法。
背景技术
榴莲是一种独特的热带水果,以其浓郁的香气和独特的口感而闻名;榴莲酱是一种以榴莲果肉为主要原料制成的果酱,榴莲酱作为一种食品产品,其质量的好坏直接影响消费者的满意度和购买意愿。现市面上制备榴莲酱的厂家并不多,其主要原因多是因为难以克服榴莲酱色泽难保持,以及将榴莲果肉制成榴莲酱后,榴莲酱的香气浓郁程度会存在一定的削弱,难以达到人们预期中榴莲酱的美味性。因此,通过研究开发一种香气浓郁、色泽保持时间久的榴莲酱,可以提升产品的口感、香味和外观,使其更加吸引人,增加消费者的喜爱度。
发明内容
本发明的目的在于提供一种香气浓郁的榴莲酱及其制备方法,本发明添加了低酰基结冷胶、琼脂和党参多糖作为增稠剂,使制得的榴莲酱凝胶性适中、水分不易析出、涂抹性好和榴莲酱细腻均匀;而维生素C、焦亚硫酸钠和L-半胱氨酸三者从降低催化氧化反应的能力、抑制活性、造成不可逆抑制入手,协效减缓榴莲酱的变色速度,保持了其色泽;此外,还以酵母提取液赋予了榴莲酱浓郁香味,以丁位十二内酯和呋喃酮协助酵母提取物丰富和延长榴莲酱的香味,使得榴莲酱更加浓郁可口,留香时间长,解决了现有榴莲酱技术中存在的香气浓郁度弱和色泽难保持的问题。
本发明的目的可以通过以下技术方案实现:
一种香气浓郁的榴莲酱,所述榴莲酱包括如下重量份原料:
作为本发明的一种优选方案,所述榴莲酱还包括5-8重量份乳化剂、0.01-3重量份甜味剂、0.04-0.08重量份防腐剂和5-10重量份去离子水。
作为本发明的一种优选方案,所述乳化剂为蛋黄液;所述甜味剂为安赛蜜;所述防腐剂为山梨酸钾。
作为本发明的一种优选方案,所述增稠剂为低酰基结冷胶、琼脂和党参多糖按重量比为1.8-2.2:1.2-1.5:1组成。
作为本发明的一种优选方案,所述酵母抽提液的制备方法为:将酵母抽提物和蒸馏水控温搅拌均匀,即为酵母抽提液。
作为本发明的一种优选方案,所述酵母抽提物和蒸馏水的用量比为1g:30-35mL;所述控温的温度为28-30℃。
一种香气浓郁的榴莲酱的制备方法,所述制备方法包括如下步骤:
S10、将榴莲果肉和部分原料进行预处理,得到打浆榴莲肉、混合液A、混合液B和混合液C;
S20、将打浆榴莲肉、混合液A和混合液C搅拌均匀,然后加入混合液B,混合均匀,出料,得到中间酱料;
S30、将中间酱料灌装、排气、密封、杀菌、冷却、包装,即为榴莲酱成品。
作为本发明的一种优选方案,步骤S10的具体步骤为:
S11、将榴莲果肉去核、去杂质,打浆,得到打浆榴莲肉,备用;
S12、将琼脂和去离子水控温搅拌均匀,得到混合液A,保温备用;将大豆油和丁位十二内酯混合均匀,得到混合液B,备用;向酵母抽提液中依次加入低酰基结冷胶、党参多糖、维生素C、焦亚硫酸钠、L-半胱氨酸、呋喃酮、蛋黄液、安赛蜜和山梨酸钾混合均匀,得到混合液C,备用。
作为本发明的一种优选方案,步骤S11所述打浆的程度为打浆至浆体细腻无结块。
作为本发明的一种优选方案,步骤S12所述控温的温度为85-90℃;所述保温备用的温度与控温的温度一致。
作为本发明的一种优选方案,步骤S20所述混合均匀为于高剪切均质机中控速4000-4050r/min混合均匀。
本发明的有益效果:
(1)本发明添加了低酰基结冷胶、琼脂和党参多糖作为增稠剂,使制得的榴莲酱凝胶性适中、水分不易析出、涂抹性好和榴莲酱细腻均匀。是因为,添加的低酰基结冷胶能有效使得榴莲酱极少有水分析出,且酱体细腻均匀,提供了优良的口感和质地;添加的琼脂能有效提高榴莲酱的凝胶强度;添加的党参多糖能有效调节了榴莲酱之间的黏度,使其不易过稠或过稀从而欠缺口感层次。
(2)本发明加入了维生素C、焦亚硫酸钠和L-半胱氨酸,有效预防了榴莲酱在贮藏过程中的变色情况,保持了其色泽,避免了因贮藏时间久色泽变化大从而影响消费者食欲的情况。具体是以维生素C降低多酚氧化酶的催化氧化反应的能力;以L-半胱氨酸将铜螯合到含巯基氨基酸的酶活性位点来抑制多酚氧化酶活性;以焦亚硫酸钠的亚硫酸根离子对多酚氧化酶造成不可逆抑制;三者从降低催化氧化反应的能力、抑制活性、造成不可逆抑制入手,协效减缓榴莲酱的变色速度,保持了其色泽。
(3)本发明加入了酵母提取液,酵母提取液中室温微量元素、氨基酸、核酸与榴莲酱中的呈味成分具有良好的协调性,赋予了榴莲酱浓郁香味,在此基础上,以丁位十二内酯和呋喃酮协助酵母提取物丰富和延长榴莲酱的香味,使得榴莲酱更加浓郁可口,留香时间长。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
本发明所用的党参多糖购于扶风斯诺特生物科技有限公司,酵母抽提物购于广州华钰生物科技有限公司,后续不再赘述。
实施例1
一种香气浓郁的榴莲酱,所述榴莲酱包括如下重量份原料:
60重量份榴莲果肉、1.2重量份增稠剂、0.4重量份维生素C、0.9重量份焦亚硫酸钠、0.18重量份L-半胱氨酸、8重量份酵母抽提液、0.05重量份丁位十二内酯、0.06重量份呋喃酮、20重量份大豆油、5重量份蛋黄液、1.5重量份安赛蜜、0.04重量份山梨酸钾和7.5重量份去离子水;
所述酵母抽提液的制备方法为:将1g酵母抽提物和30mL蒸馏水控温30℃搅拌均匀,即为酵母抽提液。
所述增稠剂为低酰基结冷胶、琼脂和党参多糖按重量比为1.8:1.5:1组成,即低酰基结冷胶为0.5重量份、琼脂为0.42重量份、党参多糖为0.28重量份。
一种香气浓郁的榴莲酱的制备方法,所述制备方法包括如下步骤:
S10、将榴莲果肉和部分原料进行预处理,得到打浆榴莲肉、混合液A、混合液B和混合液C:
S11、将榴莲果肉去核、去杂质,然后打浆至浆体细腻无结块,得到打浆榴莲肉,备用;
S12、将琼脂和去离子水控温85℃搅拌均匀,得到混合液A,保温备用;将大豆油和丁位十二内酯混合均匀,得到混合液B,备用;向酵母抽提液中依次加入低酰基结冷胶、党参多糖、维生素C、焦亚硫酸钠、L-半胱氨酸、呋喃酮、蛋黄液、安赛蜜和山梨酸钾混合均匀,得到混合液C,备用;
S20、将打浆榴莲肉、混合液A和混合液C搅拌均匀,然后加入混合液B,均质混合均匀,出料,得到中间酱料;
S30、将中间酱料灌装、排气、密封、杀菌、冷却、包装,即为榴莲酱成品。
实施例2
一种香气浓郁的榴莲酱,所述榴莲酱包括如下重量份原料:
50重量份榴莲果肉、1.6重量份增稠剂、0.5重量份维生素C、0.6重量份焦亚硫酸钠、0.2重量份L-半胱氨酸、7重量份酵母抽提液、0.08重量份丁位十二内酯、0.08重量份呋喃酮、30重量份大豆油、8重量份蛋黄液、0.01重量份安赛蜜、0.08重量份山梨酸钾和10重量份去离子水;
所述酵母抽提液的制备方法为:将1g酵母抽提物和35mL蒸馏水控温29℃搅拌均匀,即为酵母抽提液。
所述增稠剂为低酰基结冷胶、琼脂和党参多糖按重量比为2.2:1.4:1组成,即低酰基结冷胶为0.76重量份、琼脂为0.49重量份、党参多糖为0.35重量份。
一种香气浓郁的榴莲酱的制备方法,所述制备方法包括如下步骤:
S10、将榴莲果肉和部分原料进行预处理,得到打浆榴莲肉、混合液A、混合液B和混合液C:
S11、将榴莲果肉去核、去杂质,然后打浆至浆体细腻无结块,得到打浆榴莲肉,备用;
S12、将琼脂和去离子水控温88℃搅拌均匀,得到混合液A,保温备用;将大豆油和丁位十二内酯混合均匀,得到混合液B,备用;向酵母抽提液中依次加入低酰基结冷胶、党参多糖、维生素C、焦亚硫酸钠、L-半胱氨酸、呋喃酮、蛋黄液、安赛蜜和山梨酸钾混合均匀,得到混合液C,备用;
S20、将打浆榴莲肉、混合液A和混合液C搅拌均匀,然后加入混合液B,均质混合均匀,出料,得到中间酱料;
S30、将中间酱料灌装、排气、密封、杀菌、冷却、包装,即为榴莲酱成品。
实施例3
一种香气浓郁的榴莲酱,所述榴莲酱包括如下重量份原料:
70重量份榴莲果肉、1.4重量份增稠剂、0.6重量份维生素C、0.75重量份焦亚硫酸钠、0.15重量份L-半胱氨酸、6重量份酵母抽提液、0.07重量份丁位十二内酯、0.10重量份呋喃酮、25重量份大豆油、7重量份蛋黄液、3重量份安赛蜜、0.06重量份山梨酸钾和5重量份去离子水;
所述酵母抽提液的制备方法为:将1g酵母抽提物和32mL蒸馏水控温28℃搅拌均匀,即为酵母抽提液。
所述增稠剂为低酰基结冷胶、琼脂和党参多糖按重量比为2:1.2:1组成,即低酰基结冷胶为0.67重量份、琼脂为0.4重量份、党参多糖为0.33重量份。
一种香气浓郁的榴莲酱的制备方法,所述制备方法包括如下步骤:
S10、将榴莲果肉和部分原料进行预处理,得到打浆榴莲肉、混合液A、混合液B和混合液C:
S11、将榴莲果肉去核、去杂质,然后打浆至浆体细腻无结块,得到打浆榴莲肉,备用;
S12、将琼脂和去离子水控温90℃搅拌均匀,得到混合液A,保温备用;将大豆油和丁位十二内酯混合均匀,得到混合液B,备用;向酵母抽提液中依次加入低酰基结冷胶、党参多糖、维生素C、焦亚硫酸钠、L-半胱氨酸、呋喃酮、蛋黄液、安赛蜜和山梨酸钾混合均匀,得到混合液C,备用;
S20、将打浆榴莲肉、混合液A和混合液C搅拌均匀,然后加入混合液B,均质混合均匀,出料,得到中间酱料;
S30、将中间酱料灌装、排气、密封、杀菌、冷却、包装,即为榴莲酱成品。
对比例1-3
与实施例1相比,区别在于,对比例1-3中低酰基结冷胶、琼脂和党参多糖的重量份如表1所示,其余操作步骤和参数均不变。
表1
低酰基结冷胶(重量份) | 琼脂(重量份) | 党参多糖(重量份) | |
对比例1 | 0 | 0.67 | 0.53 |
对比例2 | 0.71 | 0 | 0.49 |
对比例3 | 0.64 | 0.56 | 0 |
测试例1
将实施例1-3和对比例1-3制得的榴莲酱成品置于室温贮藏3天后,由经培训的10名专业品评员分别对贮藏3天后的每组榴莲酱都进行感官品评,具体为考评榴莲酱的凝胶性、析水性、涂抹性和口感;采用100分评分制,结果取各品评员评分的平均值,其结果如表3所示。
评分标准见表2:
表2
表3
凝胶性(分) | 析水性(分) | 涂抹性(分) | 口感(分) | 总分(分) | |
实施例1 | 24.6 | 24.6 | 24.7 | 24.8 | 98.7 |
实施例2 | 24.5 | 24.5 | 24.6 | 24.8 | 98.4 |
实施例3 | 24.4 | 24.5 | 24.7 | 24.7 | 98.3 |
对比例1 | 16.0 | 13.9 | 14.2 | 15.6 | 59.7 |
对比例2 | 14.9 | 15.5 | 13.5 | 17.1 | 61.0 |
对比例3 | 16.3 | 16.7 | 15.1 | 16.4 | 64.5 |
由表3可以看出,本发明制得的榴莲酱凝胶性适中、水分不易析出、涂抹性好和榴莲酱细腻均匀。
对比例4-6
与实施例1相比,区别在于,对比例4-6中维生素C、焦亚硫酸钠和L-半胱氨酸的重量份如表4所示,其余操作步骤和参数均不变。
表4
维生素C(重量份) | 焦亚硫酸钠(重量份) | L-半胱氨酸(重量份) | |
对比例4 | 0 | 1.1 | 0.38 |
对比例5 | 0.85 | 0 | 0.63 |
对比例6 | 0.49 | 0.99 | 0 |
测试例2
由经培训的同一专业品评员分别对贮藏前和贮藏1个月后实施例1-3和对比例4-6制得的榴莲酱成品进行色泽评价,观察榴莲酱色泽变化程度,并做好记录,其结果如表5所示。
表5
榴莲酱贮藏1个月后与贮藏前相比,色泽变化情况 | |
实施例1 | 色泽金黄,无明显变化 |
实施例2 | 色泽金黄,无明显变化 |
实施例3 | 色泽金黄,无明显变化 |
对比例4 | 色泽略显暗沉,较易看出变化 |
对比例5 | 色泽略显暗沉,较易看出变化 |
对比例6 | 色泽显暗沉、略带有黑色,较易看出变化 |
由表5可以看出,本发明制得的榴莲酱有效预防了其在贮藏过程中的变色情况,保持了其色泽,避免了因贮藏时间久色泽变化大的情况。
对比例7
与实施例1相比,区别在于,对比例7中不添加酵母提取物,其余操作步骤和参数均不变。
对比例8
与实施例1相比,区别在于,对比例8中不添加丁位十二内酯,其余操作步骤和参数均不变。
对比例9
与实施例1相比,区别在于,对比例9中不添加呋喃酮,其余操作步骤和参数均不变。
测试例3
由经培训的同一专业品评员分别对贮藏前和贮藏1个月后实施例1-3和对比例7-9制得的榴莲酱成品进行香气评价,评判榴莲酱香气浓郁变化程度,并做好记录,其结果如表6所示。
表6
榴莲酱贮藏1个月后与贮藏前相比,香气浓郁变化情况 | |
实施例1 | 香气仍然浓郁、吸引味蕾,无明显变化 |
实施例2 | 香气仍然浓郁、吸引味蕾,无明显变化 |
实施例3 | 香气仍然浓郁、吸引味蕾,无明显变化 |
对比例7 | 香气较为浓郁,风味不太突出,略有变化 |
对比例8 | 香气减弱,风味不突出,变化较明显 |
对比例9 | 香气较淡,风味不突出,变化较明显 |
由表6可以看出,本发明制得的榴莲酱浓郁可口,留香时间长。
在说明书的描述中,参考术语“一个实施例”、“示例”、“具体示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。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例或示例。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例或示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例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)
1.一种香气浓郁的榴莲酱,其特征在于,所述榴莲酱包括如下重量份原料:
所述增稠剂为低酰基结冷胶、琼脂和党参多糖按重量比为1.8-2.2:1.2-1.5:1组成;
所述香气浓郁的榴莲酱的制备方法包括如下步骤:
S10、将榴莲果肉和部分原料进行预处理,得到打浆榴莲肉、混合液A、混合液B和混合液C;
S20、将打浆榴莲肉、混合液A和混合液C搅拌均匀,然后加入混合液B,混合均匀,出料,得到中间酱料;
S30、将中间酱料灌装、排气、密封、杀菌、冷却、包装,即为榴莲酱成品;
所述步骤S10的具体步骤为:
S11、将榴莲果肉去核、去杂质,打浆,得到打浆榴莲肉,备用;
S12、将琼脂和去离子水控温搅拌均匀,得到混合液A,保温备用;将大豆油和丁位十二内酯混合均匀,得到混合液B,备用;向酵母抽提液中依次加入低酰基结冷胶、党参多糖、维生素C、焦亚硫酸钠、L-半胱氨酸、呋喃酮、蛋黄液、安赛蜜和山梨酸钾混合均匀,得到混合液C,备用。
2.根据权利要求1所述的香气浓郁的榴莲酱,其特征在于,所述榴莲酱还包括乳化剂、甜味剂、防腐剂和去离子水。
3.根据权利要求2所述的香气浓郁的榴莲酱,其特征在于,所述乳化剂为5-8重量份,甜味剂为0.01-3重量份,防腐剂为0.04-0.08重量份,去离子水为5-10重量份。
4.根据权利要求3所述的香气浓郁的榴莲酱,其特征在于,所述乳化剂为蛋黄液;所述甜味剂为安赛蜜;所述防腐剂为山梨酸钾。
5.根据权利要求1所述的香气浓郁的榴莲酱,其特征在于,步骤S11所述打浆的程度为打浆至浆体细腻无结块。
6.根据权利要求1所述的香气浓郁的榴莲酱,其特征在于,步骤S12所述控温的温度为85-90℃;所述保温备用的温度与控温的温度一致。
7.根据权利要求1所述的香气浓郁的榴莲酱,其特征在于,步骤S20所述混合均匀为于高剪切均质机中控速4000-4050r/min混合均匀。
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