WO2022042293A1 - 一种再制魔芋颗粒的制备方法 - Google Patents

一种再制魔芋颗粒的制备方法 Download PDF

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Publication number
WO2022042293A1
WO2022042293A1 PCT/CN2021/111803 CN2021111803W WO2022042293A1 WO 2022042293 A1 WO2022042293 A1 WO 2022042293A1 CN 2021111803 W CN2021111803 W CN 2021111803W WO 2022042293 A1 WO2022042293 A1 WO 2022042293A1
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Prior art keywords
konjac
granules
temperature
preparation
remanufactured
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PCT/CN2021/111803
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English (en)
French (fr)
Inventor
王顺余
付成丽
何建新
郑宋友
王卫军
朱文秀
苏忠军
李国平
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浙江李子园食品股份有限公司
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Priority to US18/022,759 priority Critical patent/US20230309591A1/en
Publication of WO2022042293A1 publication Critical patent/WO2022042293A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/294—Inorganic additives, e.g. silica
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the invention relates to the technical field of food production, in particular to a preparation method of remanufactured konjac granules.
  • Konjac is also called grinding taro, flower stalk lotus, snake head grass and so on.
  • konjac food has become popular all over the world with its peculiar health care and medical effects, and is called “magic food” and "health food”.
  • the main component of konjac is glucomannan (KGM), and it also contains sixteen amino acids, various minerals, vitamin A, vitamin B, etc.
  • Glucomannan is a macromolecular compound, which belongs to water-soluble dietary fiber. It is the best product among the seventh largest nutrient cellulose in the human body. It can prevent the excessive absorption of sugar, fat and cholesterol by the human body. Special effects, it can also prevent and treat colon cancer, breast cancer, and obesity. It also has the effect of detoxification and beauty. It is a scavenger of the intestines.
  • Biomimetic food is an emerging variety in the food industry. This kind of food imitates natural food in terms of nutrition, flavor or shape. It has unique flavor and is convenient to eat, and is loved by consumers. This project develops a kind of popping beads with crisp taste, obvious popping juice, fine texture, bright color and Q elasticity. It mainly adopts konjac flour recombination molding technology to wrap various grape, peach, mango and other fruit granules or fruit juice in konjac to make biomimetic fruit granules. Fruit pieces or combined with juice can maximize the beneficial effects of konjac, which not only greatly prolongs the chewing feeling and shelf life of fruit pieces, but also produces a bursting feeling, which increases the consumption interest of consumers. It is a functional product that integrates nutrition, deliciousness and fun, and can be added to beverages, jelly, shaved ice, jam and other products, and has a huge market prospect.
  • Konjac polysaccharide has the characteristics of high expansion, water holding capacity, viscoelasticity, and easy formation of pores in the gel. When processed into bionic products, it not only tastes good, but also tastes more thoroughly.
  • 50% of konjac flour is enzymatically hydrolyzed and added to konjac bionic fruit; at present, our main method is to mix konjac flour, sodium alginate, potassium chloride, flavor substances (milk powder, cocoa Powder, etc.), prebiotics (oligosaccharides, polysaccharides, polyols, protein hydrolyzates, etc., probiotics and other raw and auxiliary materials parameters are used in combination, long-term experiments have solved the problem of konjac bionic fruit being easily broken, and control The retention time of the compound mixture in the calcium preparation can control the degree of Q elasticity of the bionic fruit particles.
  • the bionic fruit particles are added to the beverage to give the beverage a plump taste and give people a refreshing feeling. This new type of food It incorporates more modern fast-paced and fashionable elements
  • konjac is usually mixed with sodium alginate and soluble calcium source to prepare calcium alginate colloid coated with konjac.
  • Sodium alginate is a polysaccharide extracted from brown algae kelp or sargassum. It is a linear polymer composed of ⁇ -D-mannuronic acid and ⁇ -L-guluronic acid. Its molecular formula It is [C 6 H 7 O 6 Na 2 ] n , and the relative molecular weight is between 32,000 and 200,000.
  • Sodium alginate can undergo replacement reaction with metal ions above divalent, such as Ca 2+ , Ba 2+ , Al 3+ , etc., to form irreversible gels.
  • the main component of konjac is glucomannan, the molecular formula is [C 6 H 10 O 5 ] n , which is formed by connecting D-glucose and D-mannose with ⁇ -1,4 glycosidic bonds at a concentration ratio of 1:1.6 Heteropolysaccharides.
  • Konjac gum formed by the hydrolysis of konjac is a non-curd polysaccharide.
  • Calcium alginate gels and konjac gel dispersions have limited shelf life in juices or beverages, severely limiting the shelf life of commodities.
  • the purpose of the present invention is to provide a preparation method of reconstituted konjac granules, which effectively improves the density of konjac granules, improves gel strength, and is beneficial to prolong the shelf life of products.
  • the technical scheme of the present invention is: a preparation method of remanufactured konjac granules, comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • Step 2 sterilizing the mixed solution of Step 1;
  • the enzymolysis temperature is 50-70°C, and the enzymolysis time is 2-6h;
  • Step 4 inactivating enzyme
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 add fully dissolved sodium alginate solution and flavor adjusting substance to the mixed solution of step 5, and mix uniformly;
  • Calcium solution is added to the mixed solution in step 6 to form gel and granulate.
  • the temperature of the water for dissolving the konjac flour in the first step is 60 to 80° C.
  • the quality of the water is 80 to 200 times that of the konjac flour, which is conducive to the full dissolution of the konjac flour and the enzymatic hydrolysis of the konjac.
  • the konjac flour is dissolved in water and subjected to ultrasonic treatment, and the process conditions are as follows:
  • Ultrasonic power 300 to 600W;
  • Temperature control 40 to 80°C;
  • the sonication time was 45 to 90 min.
  • the invention is beneficial to reduce the voids in the particles and improve the gel strength of the particles.
  • step 2 sterilization The preferred process conditions for step 2 sterilization:
  • the sterilized mixture is cooled to 55 to 75°C.
  • the invention ensures complete sterilization, ensures the safety and stability of the product, and the prepared product conforms to the national standard.
  • the amount of enzyme added in the third step is 10 to 100*10 3 U/g;
  • the enzyme is one or more of cellulase, ⁇ -amylase, ⁇ -glucanase and ⁇ -mannase.
  • the long chain of glucomannan is broken through enzymatic hydrolysis, while maintaining the beneficial components of konjac to the human body, weakening the influence of the long-chain sugar of konjac on the internal structure of the colloid, reducing the gaps existing due to the structure of konjac, strengthening the The uniformity of the calcium alginate colloid improves the uniformity and compactness of the internal structure of the particles.
  • the technological conditions for inactivating the enzyme in the fourth step are:
  • the temperature of the mixture was cooled to 10-30°C.
  • the probiotics are added to the mixed solution after the enzyme is eliminated, and the fermentation process conditions are as follows:
  • the temperature is lowered to 10-30 °C to obtain a konjac fermentation broth.
  • the fermentation effect evenly refines the dispersion of konjac flour in water, and evenly disperses in sodium alginate without affecting the structure of the colloid; at the same time, the fermentation steps are also rich
  • the flavor of the product is improved, and it is beneficial to the coordination of the product with a variety of flavor-adjusting substances.
  • the preferred amount of probiotics added is 2 to 100*10 3 U/g;
  • the probiotics are one or more of Lactobacillus plantarum, Streptococcus lactis and Bifidobacterium.
  • the calcium solution is a solution of one or more of calcium chloride, calcium lactate, calcium gluconate and calcium citrate.
  • the present invention is directed to the gel obtained from konjac flour, sodium alginate and calcium solution in the prior art, such as pearls in pearl milk tea, which swells after soaking for a period of time in fruit juice or milk products or soy products, which is not conducive to the product.
  • the shelf life of the product is longer, and at the same time, it is difficult to maintain the taste of the Q bomb;
  • the method firstly decomposes the dissolved konjac flour by enzymolysis, decomposes the long-chain molecular structure in the konjac flour under the premise of maintaining the nutrition of the konjac flour, only maintains the internal structure of the calcium alginate colloid, and reduces the influence of the konjac on the internal structure of the calcium alginate, It can reduce the loosening of the internal colloid of calcium alginate due to long-chain glucomannan in the gel.
  • the hydrolyzed konjac is combined with calcium alginate colloid to enhance the gel strength and improve the anti-swelling property of the reconstituted konjac granules.
  • the elongation is good for use with juice or dairy products, while maintaining the ideal Q-elastic taste;
  • the preparation process of the present invention is simple and convenient, without using redundant food additives, granules with an ideal taste can be obtained, and the consumption is safe and secure.
  • a preparation method of remanufactured konjac granules comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • the temperature of the water for dissolving the konjac flour is 60°C, and the quality of the water is 80 times that of the konjac flour, which is conducive to the full dissolution of the konjac flour and the enzymatic hydrolysis of the konjac.
  • step 1 after being dissolved in water, the konjac flour is subjected to ultrasonic treatment, and the process conditions are as follows:
  • the sonication time was 45.
  • Step 2 sterilizing the mixed solution of Step 1;
  • the sterilized mixture was cooled to 55°C.
  • the enzymolysis temperature is 50°C, and the enzymolysis time is 6h;
  • the enzyme is cellulase and the addition amount is 10*10 3 U/g;
  • Step 4 inactivating enzyme
  • the process conditions are:
  • the temperature of the mixture was cooled to 10°C.
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 Add fully dissolved sodium alginate solution and flavor-adjusting substance to the mixed solution in step 5, and mix evenly;
  • the flavor-adjusting substance can be milk powder, cocoa powder, sugar, fruit juice, prebiotics, etc., and milk powder is used in this embodiment. .
  • Calcium chloride solution is added to the mixed solution in step 6 to form a gel to make granules.
  • a preparation method of remanufactured konjac granules comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • the temperature of the water for dissolving the konjac flour is 65°C, and the quality of the water is 160 times that of the konjac flour; it is conducive to the full dissolution of the konjac flour and the enzymatic hydrolysis of the konjac.
  • step 1 after being dissolved in water, the konjac flour is subjected to ultrasonic treatment, and the process conditions are as follows:
  • the sonication time was 55 min.
  • Step 2 sterilizing the mixed solution of Step 1;
  • the sterilized mixture was cooled to 60°C.
  • the enzymolysis temperature is 60°C, and the enzymolysis time is 4h;
  • the addition amount of ⁇ -amylase is 30*10 3 U/g;
  • Step 4 inactivating enzyme
  • the process conditions are:
  • the temperature of the mixture was cooled to 20°C.
  • Step 4 Add probiotics fermentation to the mixed solution after the enzyme is eliminated, and the technological conditions of the fermentation are as follows:
  • the temperature is lowered to 10°C to obtain a konjac fermentation broth.
  • Lactobacillus plantarum added is 2*10 3 U/g;
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 Add fully dissolved sodium alginate solution and flavor-adjusting substance to the mixed solution in step 5, and mix evenly;
  • the flavor-adjusting substance can be milk powder, cocoa powder, sugar, fruit juice, prebiotics, etc., and milk powder is used in this embodiment. .
  • Calcium chloride solution is added to the mixed solution in step 6 to form a gel to make granules.
  • a preparation method of remanufactured konjac granules comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • the temperature of the water for dissolving the konjac flour is 70°C, and the quality of the water is 120 times that of the konjac flour; it is conducive to the full dissolution of the konjac flour and the enzymatic hydrolysis of the konjac.
  • step 1 after being dissolved in water, the konjac flour is subjected to ultrasonic treatment, and the process conditions are as follows:
  • the ultrasonic time was 65 min.
  • Step 2 sterilizing the mixed solution of Step 1;
  • the sterilized mixture was cooled to 65°C.
  • the enzymolysis temperature is 70°C, and the enzymolysis time is 4h;
  • the addition amount of ⁇ -glucanase is 60*10 3 U/g;
  • Step 4 inactivating enzyme
  • the process conditions are:
  • the temperature of the mixture was cooled to 30°C.
  • Step 4 Add probiotics fermentation to the mixed solution after the enzyme is eliminated, and the technological conditions of the fermentation are as follows:
  • the temperature is lowered to 20°C to obtain a konjac fermentation broth.
  • the amount of lactic acid streptococcus added is 50*10 3 U/g;
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 Add fully dissolved sodium alginate solution and flavor-adjusting substance to the mixed solution in step 5, and mix evenly;
  • the flavor-adjusting substance can be milk powder, cocoa powder, sugar, fruit juice, prebiotics, etc., and milk powder is used in this embodiment. .
  • the calcium citrate solution is added to the mixed solution in step 6 to form a gel to make granules.
  • a preparation method of remanufactured konjac granules comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • the temperature of the water for dissolving the konjac flour is 75°C, and the quality of the water is 160 times that of the konjac flour.
  • step 1 after being dissolved in water, the konjac flour is subjected to ultrasonic treatment, and the process conditions are as follows:
  • the sonication time was 75 min.
  • Step 2 sterilizing the mixed solution of Step 1;
  • the sterilized mixture was cooled to 70°C.
  • the enzymolysis temperature is 60°C, and the enzymolysis time is 5h;
  • ⁇ -mannase 100*10 3 U/g
  • Step 4 inactivating enzyme
  • the process conditions are:
  • the temperature of the mixture was cooled to 20°C.
  • Step 4 Add probiotics fermentation to the mixed solution after the enzyme is eliminated, and the technological conditions of the fermentation are as follows:
  • the temperature is lowered to 30°C to obtain a konjac fermentation broth.
  • the amount of bifidobacteria added is 100*10 3 U/g;
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 Add fully dissolved sodium alginate solution and flavor-adjusting substance to the mixed solution in step 5, and mix evenly;
  • the flavor-adjusting substance can be milk powder, cocoa powder, sugar, fruit juice, prebiotics, etc., and milk powder is used in this embodiment. .
  • Calcium gluconate solution is added to the mixed solution in step 6 to form a gel to prepare granules.
  • a preparation method of remanufactured konjac granules comprising the following steps:
  • Step 1 konjac flour is dissolved in hot water
  • the temperature of the water for dissolving the konjac flour is 80°C, and the quality of the water is 200 times that of the konjac flour; it is conducive to the full dissolution of the konjac flour and the enzymatic hydrolysis of the konjac.
  • step 1 after being dissolved in water, the konjac flour is subjected to ultrasonic treatment, and the process conditions are as follows:
  • the ultrasonic time was 90 min.
  • Step 2 sterilizing the mixed solution of Step 1;
  • the sterilized mixture was cooled to 75°C.
  • the enzymolysis temperature is 50°C, and the enzymolysis time is 6h;
  • the addition amount of ⁇ -amylase is 80*10 3 U/g;
  • Step 4 inactivating enzyme
  • the process conditions are:
  • the temperature of the mixture was cooled to 10°C.
  • Homogeneous process conditions are: 10 to 45Mpa;
  • Step 6 Add fully dissolved sodium alginate solution and flavor-adjusting substance to the mixed solution in step 5, and mix evenly;
  • the flavor-adjusting substance can be milk powder, cocoa powder, sugar, fruit juice, prebiotics, etc., and milk powder is used in this embodiment. .
  • the calcium lactate solution is added to the mixed solution in step 6 to form a gel to make granules.
  • the calcium solution is a solution of one or more of calcium chloride, calcium lactate, calcium gluconate and calcium citrate.
  • the use of calcium solution is conducive to the uniform and rapid dispersion of calcium ions and sodium alginate in dissolving, and the calcium alginate colloid will disperse the konjac in the system.
  • Enzymatic hydrolysis and fermentation The small molecular products are evenly surrounded, and the reconstituted konjac granules with good gel strength are obtained after molding.
  • Konjac granules were prepared by mixing the same amount of konjac flour, sodium alginate and calcium chloride as in Example 1.
  • Gel particles were prepared by mixing the same amount of sodium alginate and calcium chloride as in Example 1.
  • Swelling rate (mass after soaking-mass before soaking)/mass before soaking.
  • the gels were prepared into strips of 5cm ⁇ 0.2cm and columns of 1.5cm ⁇ 2.0cm, respectively, and the tensile strength and elongation at break were measured on a universal electronic tensile testing machine. 5 samples were prepared in parallel for each sample. The experimental value take the average. The beam speed is 5mm. min -1 , and the room temperature was kept at 25°C.
  • Table 1 The test data of the particles obtained by the embodiment and the comparative example
  • the gel strength of the reconstituted konjac granules obtained by the present invention is well maintained, and the swelling of the granules is effectively improved compared with the comparative example 1.
  • the particles prepared by the present invention can be placed in water or other fruit juices and dairy products for a long time, which is beneficial to the extension of the shelf life of the product, and is close to the gel strength of the reference document 2, while maintaining the mouthfeel of obtaining Q bombs.

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Abstract

一种再制魔芋颗粒的制备方法，包括以下步骤：步骤一、魔芋粉溶解于热水；步骤二、将步骤一的混合液灭菌处理；步骤三、酶解；酶解温度50-70℃，酶解时间2-6h；步骤四、灭酶；步骤五、均质；均质的工艺条件为：10至45Mpa；步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；步骤七、钙化凝胶；向步骤六的混合液中加入钙溶液成胶，制颗粒；该制备方法提高了魔芋颗粒的致密程度，提高凝胶强度，利于延长产品的货架期。

Description

一种再制魔芋颗粒的制备方法 技术领域
本发明涉及食品生产技术领域，特别是涉及一种再制魔芋颗粒的制备方法。
背景技术
魔芋又叫磨芋、花秆莲、蛇头草等。近年来，魔芋食品以它奇特的保健和医疗功效而风靡全球，并被称为“魔力食品”、“健康食品”。魔芋的主要成分是葡甘聚糖(KGM)，还含有十六中氨基酸，多种矿物质，维生素A、维生素B等。葡甘聚糖是一种高分子化合物，属于水溶性膳食纤维，为人体第七大营养素纤维素中的优品，可以阻止人体对糖、脂、胆固醇的过量吸收，对防治糖尿病、高血压对特效，还可以预防和治疗结肠癌、乳腺癌、肥胖症人群，还具有排毒养颜的功效，是肠道的清道夫。
仿生食品是食品行业的新兴品种，这类食品从营养、风味或从形状上模仿天然食品，风味独特、食用方便，受到广大消费者的喜爱。该项目研制一种口感爽脆、爆汁感明显、质地细腻、颜色鲜艳、Q弹性的爆爆珠。主要采用魔芋粉重组成型技术，将各种葡萄、桃、芒果等水果颗粒或和果汁包裹在魔芋中做成的仿生仿形果粒，该果粒完美的将魔芋粉或和魔芋酶解液与果粒或和果汁结合，使魔芋的有益功效发挥到极致，不但大大延长了果粒的咀嚼感和货架期，还可以产生爆裂感，增加了消费者的食用趣味性，是一种集健康、营养、美味、趣味为一体的功能性产品，并且可以将其加入到饮料、果冻、刨冰、果酱等产品中，有着巨大的市场前景。
魔芋多糖具有高膨胀性、持水性、粘弹性、凝胶易成孔等特点，加工成仿生制品，不仅口感好，入味也较彻底。该项目有50％的魔芋粉进行酶解处理，并将其添加到魔芋仿生果粒中；目前，我们主要采用的方法是将魔芋粉、海藻酸 钠、氯化钾、风味物质(奶粉、可可粉等)、益生元(低聚糖，多糖、多元醇、蛋白质水解物等、益生菌等原辅料参数进行复配使用，经长期试验已将解决了魔芋仿生果粒容易破碎的问题，并且控制复配混合液在钙制剂中保留的时间，可以控制仿生果粒的Q弹程度。将该仿生果粒添加到饮料中，赋予饮料丰满的口感，给人一种耳目一新的感觉，这种新型食品融入了更多的现代快节奏和时尚的元素，更易满足现代人对生活的营养需求和心理需求。
现有技术中多将魔芋与海藻酸钠和可溶性钙源混合制得包过有魔芋的海藻酸钙胶体。海藻酸钠是从褐藻类的海带或马尾藻中提取的一种多糖，是由β-D-甘露糖醛酸和α-L-古洛糖醛酸组成的一种线型聚合物，其分子式为[C 6H 7O 6Na 2] n，相对分子量在32000～200000之间。海藻酸钠能与二价以上的金属离子如Ca 2+、Ba 2+、Al 3+等发生置换反应，形成不可逆型凝胶。
魔芋的主要成分是葡甘露聚糖，分子式为[C 6H 10O 5] n，是由D-葡萄糖和D-甘露糖按1∶1.6浓度比以β-1，4糖苷键连接而成的杂多糖。魔芋水解形成的魔芋胶是非凝胶多糖。
海藻酸钙凝胶和魔芋凝胶的分散体在果汁或者饮料中贮存的时间有限，严重限制商品的货架期。
发明内容
本发明的目的在于提供一种再制魔芋颗粒的制备方法，该发明有效提高魔芋颗粒的致密程度，提高凝胶强度，利于延长产品的货架期。
为解决此技术问题，本发明的技术方案是：一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
步骤二、将步骤一的混合液灭菌处理；
步骤三、酶解；
酶解温度50-70℃，酶解时间2-6h；
步骤四、灭酶；
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；
步骤七、钙化凝胶
向步骤六的混合液中加入钙溶液成胶，制颗粒。
优选步骤一中溶解魔芋粉的水温度为60至80℃，水的质量为魔芋粉质量的80至200倍；利于魔芋粉充分溶解，利于魔芋酶解。
优选步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：2s/2s至6s/6s；
超声功率：300至600W；
温度控制：40至80℃；
超声时间为45至90min。
本发明通过控制超声处理均匀魔芋粉溶解和分散，利于减小颗粒中的空隙，提高颗粒的凝胶强度。
优选步骤二灭菌的工艺条件：
温度：85至121℃；
灭菌时间：5S至20min；
灭菌后的混合液降温至55至75℃。
本发明保证灭菌彻底，保证产品的安全性和稳定性，制得产品符合国标。
优选步骤三酶的添加量为10至100*10 3U/g；
酶为纤维素酶、α-淀粉酶、β-葡聚糖酶和β-甘露糖酶中的一种或者几种。本发明中葡甘露聚糖的长链通过酶解断裂，在保持魔芋有益于人体的成分的同时，弱化魔芋的长链糖对胶体内部结构的影响，减少因魔芋的结构而存在的空隙，强化海藻酸钙胶体的均匀性，提高颗粒内部结构的均匀性和致密性。
优选步骤四灭酶的工艺条件为：
温度：80至100℃；
灭酶5-10min；
灭酶后混合液温度降温至10-30℃。
优选步骤四灭酶后向混合液中加入益生菌发酵，发酵的工艺条件：
温度：35至50℃；时间：5至48h；
发酵完成降温至10-30℃，得魔芋发酵液。本发明通过使用益生菌对酶解后的混合体系发酵，发酵作用均匀细化魔芋粉在水中的分散，于海藻酸钠中均匀分散，不会对胶体的结构产生影响；同时，发酵步骤也丰富了产品的风味，利于产品与多种风味调节物质的配合。
优选益生菌添加量为2至100*10 3U/g；
所述益生菌为植物乳杆菌、乳酸链球菌和双歧杆菌中的一种或者几种。优选钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。通过使用上述钙剂一方面与海藻酸钠生成海藻酸钙胶体，使用钙溶液利于钙离子与海藻酸钠在溶解中的均匀快速分散，海藻酸钙胶体将分散在体系中的 魔芋酶解和发酵的小分子产物均匀包围，成型后得凝胶强度好的再制魔芋颗粒。
通过采用上述技术方案，本发明的有益效果是：
1、本发明针对现有技术中魔芋粉、海藻酸钠和钙溶液制得的凝胶，例如珍珠奶茶中珍珠，其在果汁或者奶制品或者豆制品中浸泡一段时间后发生溶胀，不利于产品的货架期，同时，也难以保持Q弹的口感；
本发明先将溶解的魔芋粉酶解，在保持魔芋粉营养的前提下，分解魔芋粉中长链分子结构，仅保持海藻酸钙胶体的内部结构，减少魔芋对海藻酸钙内部结构的影响，减少凝胶中由于长链葡甘露聚糖对海藻酸钙内部胶体的疏松，同时，水解后的魔芋，配合海藻酸钙胶体，增强凝胶强度，提高再制魔芋颗粒的抗溶胀性，可拉伸长度，利于与果汁或者奶制品配合使用，同时保持理想的Q弹口感；
2、本发明制备工艺简便，无需使用多余的食品添加剂，即可获得理想口感的颗粒，食用安全放心。
从而实现本发明的上述目的。
具体实施方式
为了进一步解释本发明的技术方案，下面通过具体实施例来对本发明进行详细阐述。
实施例1
一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
溶解魔芋粉的水温度为60℃，水的质量为魔芋粉质量的80倍；利于魔芋粉充分溶解，利于魔芋酶解。
步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：2s/2s；
超声功率：300W；
温度控制：40℃；
超声时间为45。
步骤二、将步骤一的混合液灭菌处理；
灭菌的工艺条件：
温度：85℃；
灭菌时间：20min；
灭菌后的混合液降温至55℃。
步骤三、酶解；
酶解温度50℃，酶解时间6h；
酶为纤维素酶的添加量为10*10 3U/g；
步骤四、灭酶；
工艺条件为：
温度：80℃；
灭酶10min；
灭酶后混合液温度降温至10℃。
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节 物质，混合均匀；风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等，本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入氯化钙溶液成胶，制颗粒。
实施例2
一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
溶解魔芋粉的水温度为65℃，水的质量为魔芋粉质量的160倍；利于魔芋粉充分溶解，利于魔芋酶解。
步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：3s/3s；
超声功率：400W；
温度控制：50℃；
超声时间为55min。
步骤二、将步骤一的混合液灭菌处理；
灭菌的工艺条件：
温度：100℃；
灭菌时间：10min；
灭菌后的混合液降温至60℃。
步骤三、酶解；
酶解温度60℃，酶解时间4h；
α-淀粉酶的添加量为30*10 3U/g；
步骤四、灭酶；
工艺条件为：
温度：90℃；
灭酶10min；
灭酶后混合液温度降温至20℃。
步骤四灭酶后向混合液中加入益生菌发酵，发酵的工艺条件：
温度：35℃；时间：5h；
发酵完成降温至10℃，得魔芋发酵液。
植物乳杆菌添加量为2*10 3U/g；
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等，本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入氯化钙溶液成胶，制颗粒。
实施例3
一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
溶解魔芋粉的水温度为70℃，水的质量为魔芋粉质量的120倍；利于魔芋 粉充分溶解，利于魔芋酶解。
步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：4s/4s；
超声功率：500W；
温度控制：60℃；
超声时间为65min。
步骤二、将步骤一的混合液灭菌处理；
灭菌的工艺条件：
温度：121℃；
灭菌时间：5s；
灭菌后的混合液降温至65℃。
步骤三、酶解；
酶解温度70℃，酶解时间4h；
β-葡聚糖酶的添加量为60*10 3U/g；
步骤四、灭酶；
工艺条件为：
温度：100℃；
灭酶:5min；
灭酶后混合液温度降温至30℃。
步骤四灭酶后向混合液中加入益生菌发酵，发酵的工艺条件：
温度：40℃；时间：24h；
发酵完成降温至20℃，得魔芋发酵液。
乳酸链球菌添加量为50*10 3U/g；
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等，本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入柠檬酸钙溶液成胶，制颗粒。
实施例4
一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
溶解魔芋粉的水温度为75℃，水的质量为魔芋粉质量的160倍；利于魔芋粉充分溶解，利于魔芋酶解。
步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：5s/5s；
超声功率：600W；
温度控制：70℃；
超声时间为75min。
步骤二、将步骤一的混合液灭菌处理；
灭菌的工艺条件：
温度：110℃；
灭菌时间：5min；
灭菌后的混合液降温至70℃。
步骤三、酶解；
酶解温度60℃，酶解时间5h；
β-甘露糖酶的添加量为100*10 3U/g；
步骤四、灭酶；
工艺条件为：
温度：90℃；
灭酶:10min；
灭酶后混合液温度降温至20℃。
步骤四灭酶后向混合液中加入益生菌发酵，发酵的工艺条件：
温度：50℃；时间：48h；
发酵完成降温至30℃，得魔芋发酵液。
双歧杆菌添加量为100*10 3U/g；
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等，本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入葡萄糖酸钙溶液成胶，制颗粒。
实施例5
一种再制魔芋颗粒的制备方法，包括以下步骤：
步骤一、魔芋粉溶解于热水；
溶解魔芋粉的水温度为80℃，水的质量为魔芋粉质量的200倍；利于魔芋粉充分溶解，利于魔芋酶解。
步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
超声工作/间歇时间：6s/6s；
超声功率：500W；
温度控制：80℃；
超声时间为90min。
步骤二、将步骤一的混合液灭菌处理；
灭菌的工艺条件：
温度：121℃；
灭菌时间：30s；
灭菌后的混合液降温至75℃。
步骤三、酶解；
酶解温度50℃，酶解时间6h；
α-淀粉酶的添加量为80*10 3U/g；
步骤四、灭酶；
工艺条件为：
温度：80℃；
灭酶:5min；
灭酶后混合液温度降温至10℃。
步骤五、均质；
均质的工艺条件为：10至45Mpa；
步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；风味调节物质可以为奶粉、可可粉、白糖、果汁、益生元等，本实施例中使用奶粉。
步骤七、钙化凝胶
向步骤六的混合液中加入乳酸钙溶液成胶，制颗粒。
优选钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。通过使用上述钙剂一方面与海藻酸钠生成海藻酸钙胶体，使用钙溶液利于钙离子与海藻酸钠在溶解中的均匀快速分散，海藻酸钙胶体将分散在体系中的魔芋酶解和发酵的小分子产物均匀包围，成型后得凝胶强度好的再制魔芋颗粒。
对比例1
使用同实施例1等量的魔芋粉、海藻酸钠和氯化钙混合制得魔芋颗粒。
对比例2
使用与实施例1等量的海藻酸钠和氯化钙混合制得凝胶颗粒。
将实施例1至5以及对比例1和2制得的颗粒进行溶胀性测试和拉伸强度测试，具体的测试方法如下；测试结果详见表1所示。
溶胀性测试：
将一定质量的吸干表面水分的颗粒浸入冷藏于4℃的纯净水中，分别放置1d/7d/14d/28d，将放置不同时间的颗粒取出，观察其状态并称量颗粒重量，吸干表面水分，计算颗粒的溶胀率；
溶胀率＝(浸泡后质量-浸泡前质量)/浸泡前质量。
拉伸强度测试
将凝胶分别制备成5cm×0.2cm的条状和1.5cm×2.0cm的柱状，在万能电子拉力实验机上测定拉伸强度、断裂伸长率，每个样品平行制备5个试样，实验值取平均值。横梁速度为5mm﹒min -1，室温保持为25℃。
表1 实施例与对比例制得颗粒的测试数据
Figure PCTCN2021111803-appb-000001
结合实施例1至实施例5与对比例工艺和原料的变化，可知，本发明制得的再制魔芋颗粒凝胶强度得到了很好的保持，相对于对比例1，有效改善了颗粒的溶胀性，即本发明制得的颗粒在水或者其他的果汁、奶制品中，可以长时间放置，利于产品货架期的延长，接近于对比文件2的凝胶强度，同时保持获得Q弹的口感。

Claims (9)

  1. 一种再制魔芋颗粒的制备方法，其特征在于：包括以下步骤：
    步骤一、魔芋粉溶解于热水；
    步骤二、将步骤一的混合液灭菌处理；
    步骤三、酶解；
    酶解温度50-70℃，酶解时间2-6h；
    步骤四、灭酶；
    步骤五、均质；
    均质的工艺条件为：10至45Mpa；
    步骤六、向步骤五的混合液中加入溶解充分的海藻酸钠溶液以及风味调节物质，混合均匀；
    步骤七、钙化凝胶
    向步骤六的混合液中加入钙溶液成胶，制颗粒。
  2. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤一中溶解魔芋粉的水温度为60至80℃，水的质量为魔芋粉质量的80至200倍。
  3. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤一中，魔芋粉溶于水后经超声波处理，工艺条件如下：
    超声工作/间歇时间：2s/2s至6s/6s；
    超声功率：300至600W；
    温度控制：40至80℃；
    超声时间为45至90min。
  4. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤 二灭菌的工艺条件：
    温度：85至121℃；
    灭菌时间：5S至20min；
    灭菌后的混合液降温至55至75℃。
  5. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤三酶的添加量为10至100*10 3U/g；
    酶为纤维素酶、α-淀粉酶、β-葡聚糖酶和β-甘露糖酶中的一种或者几种。
  6. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤四灭酶的工艺条件为：
    温度：80至100℃；
    灭酶5-10min；
    灭酶后混合液温度降温至10-30℃。
  7. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：步骤四灭酶后向混合液中加入益生菌发酵，发酵的工艺条件：
    温度：35至50℃；时间：5至48h；
    发酵完成降温至10-30℃，得魔芋发酵液。
  8. 如权利要求7所述的一种再制魔芋颗粒的制备方法，其特征在于：益生菌添加量为2至100*10 3U/g；
    所述益生菌为植物乳杆菌、乳酸链球菌和双歧杆菌中的一种或者几种。
  9. 如权利要求1所述的一种再制魔芋颗粒的制备方法，其特征在于：钙溶液为氯化钙、乳酸钙、葡萄糖酸钙和柠檬酸钙中一种或者几种物质的溶液。
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