CN101715299A - 冷冻干燥且充气的水果或蔬菜组合物及其制备方法 - Google Patents

冷冻干燥且充气的水果或蔬菜组合物及其制备方法 Download PDF

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CN101715299A
CN101715299A CN200880015157A CN200880015157A CN101715299A CN 101715299 A CN101715299 A CN 101715299A CN 200880015157 A CN200880015157 A CN 200880015157A CN 200880015157 A CN200880015157 A CN 200880015157A CN 101715299 A CN101715299 A CN 101715299A
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S·彼得森
F·韦尔奇
T·伯克霍德尔
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    • 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
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Abstract

本发明包括一种含有水果或蔬菜组分和乳化剂的、冷冻干燥且充气的水果或蔬菜组合物及其制备方法。

Description

冷冻干燥且充气的水果或蔬菜组合物及其制备方法
背景技术
充气组合物是本领域已知的。充气能提供所期望的特性如轻的、蓬松的质地。同时本领域也已知由于充气产品在物理和化学上的不稳定性，因而其将来可能不稳定。一种针对于上述充气乳基产品不稳定性的解决方法包括在充气之前向经培养的乳制品中添加水合乳化剂(参见美国专利No.7,005,157，即下文中的“‘157专利”)。具体而言，该‘157专利教导反对在发酵前直接向混合乳中添加成分，因为所述成分可能对工艺参数如发酵时间产生不利影响。该‘157专利教导在发酵后添加水合乳化剂能避免不利地延长发酵时间并同时有助于稳定性。在食品业中，冷冻干燥是熟知的方法。在进一步干燥充气产品中，所得到的产品保持感官特性对消费者而言是重要的。运用‘157专利发明中教导的，在冷冻干燥前充气产品的水合作用会对物理稳定性产生不利影响。例如，当水合充气产品进行冷冻干燥时，可能导致运送和处理产品时脆性增加。由于含糖量的原因，果酱很难进行冷冻干燥。果酱锁住水分，故难以将糖和水分离。
作为进一步的实例，溶解度是冷冻干燥产品中的重要议题。具体地说，经干燥和空气处理的充气产品在食用时必须仍然是能溶的，其溶解速度传送滋味到消费者的味蕾。此外，产品应当能溶解以降低具有口腔活动技能或消化功能受限或发育不全的消费者受噎塞危害的风险。作为一种已知方法，提高充气量可以提高溶解性。然而，提高充气量具有降低最终产品硬度的负作用。当硬度降低时，产品的物理稳定性可能受损。
因此，需要一种具有改良的物理稳定性和改良的溶解度的、冷冻干燥且充气的产品。
发明概述
本发明包括一种含有水果或蔬菜组分和乳化剂的、冷冻干燥且充气的水果或蔬菜组合物及其制备方法。
发明内容
在全文中，范围作为对每个数值在其范围内的简化描述。在范围内的任意值可能被选为范围的端点。使用时，措词“至少一种”指所选区域中的任意单独的成员或成员的任意组合。连接词“和”或“或”可被用于成员列表，而措词“至少一种”为控制的术语。例如，至少A、B和C中的一种是对单独A、单独B、单独C、A和B、B和C、A和C、或A和B以及C的简化。
“冷冻干燥”是一种通过冷冻物质、然后降低外界压力以允许物质中的冰水直接从固态升华为气态来操作的脱水工艺。
“充气”是引入空气以提高液体中气体浓度的工艺。充气可以通过使气体鼓泡穿过液体、喷射液体进入气体或搅拌液体以促进表面吸收实现。
“可溶性”定义为产品从干到湿状态下硬度的变化。
“硬度”被定义为使物质破裂前的峰值压力。使用由Instron(Canton，MA)制造的配有100N测力传感器的万能试验仪模型4465。用来测试的探针是一种压缩铁砧#2830-011。探针速度最初设置为1mm/秒以达到约90％压缩。速度依据期刊文章“Effects of Sample Thickness of Bite Force forRaw Carrots and Fish Gels”，J.Texture Studies，36(2005)，157-173页。由于各变化因素，针对10-15个复制样品进行重复试验。
“粘度”被定义为物质流动抵抗力的度量。在组合物被充气前，使用具有
Figure G2008800151574D00021
支架和F-T棒的布氏粘度计测量粘度。粘度有助于保持经充气和沉淀的物质的形状。
本发明包括一种对制备冷冻干燥充气产品有用的水果或蔬菜组合物。该组合物的第一种组分包含水果或蔬菜成分。该水果或蔬菜成分选自本领域公知的任何成分。优选水果或蔬菜成分被做成酱。该水果或蔬菜成分的含量为组合物的60-98％，优选70-90％，最优选60-80％。
本组合物的第二种组分包含乳化剂。然而并不希望受任何理论限制，人们相信乳化剂降低了空气-液体界面的表面张力，因此允许气泡稳定地分散在粘性液体基质内部。乳化剂优选是乳酸化的单甘油酯和双甘油酯。乳酸化的单甘油酯和双甘油酯选自包括但不限于单甘油酯和双甘油酯的乳酸酯和柠檬酸酯、蒸馏的单甘油酯及其混合物。然而并不希望受任何理论限制，人们相信对于发泡剂，乳酸在水相中而单甘油酯在疏水相中。乳酸化单甘油酯和双甘油酯的含量是组合物的0.001-1％，优选0.01-0.5％，最优选0.1-0.4％。认为本发明的乳酸化单甘油酯和双甘油酯组分促进最终充气组合物的稳定性。
本发明组合物还可以包含任选的组分如淀粉、树胶、发泡助剂、糖和稳定剂。淀粉包括但不限于木薯粉、玉米和米。米可以是天然的、物理改性或化学改性的。树胶包括但不限于果胶、明胶、鹿角菜胶、刺槐豆胶、瓜耳胶、纤维素胶、微晶纤维素。发泡助剂包括但不限于单甘油酯和双甘油酯的乳酸酯和其他酸酯，以及其他具有泡沫稳定能力的乳化剂(多乙氧基醚80)、卵清蛋白和乳清蛋白。
硬度、溶解度和粘度
优先选择本发明终产品的消费者相信是基于物理性质如硬度、粘度和溶解度。因为每个特性都是重要的，所以希望这三者的适当平衡使本发明的终产品最优化。粘度定义为物质流动阻力的度量。在组合物被充气前，使用具有
Figure G2008800151574D00031
支架和F-T棒的布氏粘度计测量粘度。人们相信，当粘度有助于保持经充气和沉淀的物质的形状时，硬度有助于物理稳定性。溶解度也是一种硬度衡量方法，是从干到湿状态下产品硬度的变化。充气的增强，有助于溶解性，但硬度可能受到负面影响。本发明的组合物和方法出乎意料地揭示了在粘度、硬度和溶解度之间的最佳平衡，从而提供一种物理上稳定的且消费者可接受的产品。
本发明组合物具有硬度值为0.5-8磅力，优选1.5-5.5磅力。
本发明组合物溶解度的范围是0.1-8峰值负荷。
本发明组合物的粘度为1,000-100,000cp，这取决于用于测量粘度的粘度计的温度和速度。优选的实施方式中，在布氏粘度计6号锭子以10转/分的速度下，湿组合物的粘度范围为30,000-60,000cp。最优选范围为35,000-50,000cp。
制备方法
一种制备冷冻干燥且充气的水果或蔬菜制品的方法，其包括步骤(a)提供水果或蔬菜混合物，(b)添加乳化剂，(c)热处理水果或蔬菜混合物，(d)将该混合物进行发酵，(e)将气体与该混合物混合；(f)同时给气体和水果或蔬菜混合物充气，以形成充气产品，(f)冷却该产品；和(g)对该产品进行冷冻干燥。所包含的(f)步骤作为任选步骤。
实施例1
果泥熔体——苹果草莓
步骤1-果泥熔体混合物组分 SA号 供应方 配方％
苹果泥，(12.5brix) IP04354 Gerber 55
浓缩白葡萄汁，(68brix) SA00298 San Joaquin Valley Conc. 7.5
有机无籽草莓酱 SA04786 Cal Pacific 12
木薯淀粉 Novation 3300 National Starch 1
果胶，高甲氧基 SA00458 CP Kelco 0.75
单/双甘油酯的乳酸酯 SA70271 Danisco 0.4
柠檬酸 SA00176 Tate and Lyle 0.1
抗坏血酸 SA00886 Weisheng 0.1
水 SA000000 18.65
总计 95.5
步骤：
1.使用高剪切混合器(如bredo)用水预先混合淀粉、果胶和LACTEM。
2.向混合物中添加抗坏血酸和柠檬酸。
3.将混合器速度降至低速并添加浓缩白葡萄汁。
4.最后，添加苹果泥和草莓泥且混合物以低速混合1分钟。
5.将果泥混合物穿过板式巴氏杀菌预热器、然后在2500/500psi下均化(2-阶段)。
6.在190°F下对果泥混合物进行2-8分钟热处理。
7.冷却至41°F。
8.沉降未充气或充气的混合物。
9.通过Mondomix充气器泵充气，混合氮气至30-60％膨胀度的目标。
10.沉淀过程中当液滴为0.8-1.2克重时，将其放到实心钢冷冻机传动带上并进行冷冻。
11.冷冻干燥已冻结的液滴。
使用此处描述的方法制备上述组合物。
应当注意的是本发明不限于上述特定的具体实施方式，而是包括变化、改进和下列权利要求限定的同类具体实施方式。

Claims (10)

1.一种冷冻干燥且充气的水果或蔬菜组合物，其包含：
水果或蔬菜组分；
乳化剂；和
粘度改进剂，和
其中所述组合物是经过巴士灭菌的。
2.如权利要求1所述的冷冻干燥组合物，其中乳化剂选自乳酸化的单和双甘油酯，多乙氧基醚，酪蛋白酸盐，乳清蛋白，卵清蛋白，以及它们的混合物。
3.如权利要求1所述的冷冻干燥组合物，其中乳化剂是乳酸化的单和双甘油酯。
4.如权利要求1所述的冷冻干燥组合物，其还包含凝胶剂，其中所述凝胶剂是明胶。
5.如权利要求1所述的冷冻干燥组合物，其中水果或蔬菜组分的含量是组合物的60-98％。
6.如权利要求1所述的冷冻干燥组合物，其中乳酸化的单和双甘油酯的含量是组合物的0.001-1％。
7.如权利要求1所述的冷冻干燥组合物，其中粘度改进剂选自淀粉、亲水胶体如鹿角菜胶、瓜耳胶、刺槐豆胶、果胶及其混合物。
8.如权利要求3所述的冷冻干燥组合物，其中乳酸化的单和双甘油酯选自单和双甘油酯的乳酸酯，单和双甘油酯的柠檬酸酯，和蒸馏的单酸甘油酯。
9.如权利要求3所述的冷冻干燥组合物，其中乳酸化的单和双甘油酯是单甘油酯的乳酸酯。
10.如权利要求1所述的冷冻干燥组合物，其还包含至少一种糖。
CN200880015157A 2007-05-09 2008-05-09 冷冻干燥且充气的水果或蔬菜组合物及其制备方法 Pending CN101715299A (zh)

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