CN105192498A - 一种花生蛋白黑木耳果冻及其制备方法 - Google Patents
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Abstract
本发明公开了一种花生蛋白黑木耳果冻,由以下重量份的原料组成:黑木耳170-190、花生仁30-40、蔓越莓粉4-6、青稞粉5-7、乳清蛋白粉2-4、茯苓3-5、菱角6-8、白芷4-6、草豆蔻2-3、香菜粉1-2、柠檬酸0.2-0.3、蔗糖17-20、纤维素酶适量。本发明首先使用柠檬酸钠和卡拉胶对纤维素酶进行固化处理,既可以提高纤维素酶的耐热性,又可以减少后续生产中添加凝胶剂的步骤,简化了生产工艺,利用纤维素酶酶解的木耳膳食纤维可以提高果冻中配料的稳定性和分散性,使果冻的持水量增加,粘稠度增大,使果冻更加疏松柔软,体积增大,延长保质期。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种花生蛋白黑木耳果冻及其制备方法。
背景技术
果冻外观晶莹,口感爽滑,是一种低热量高膳食纤维的食品,备受人们的喜爱。果冻制品的主要原料卡拉胶、海藻酸钠是天然的膳食纤维,膳食纤维是非常重要的保健食品基料。膳食纤维具有较强的持水性,减肥功能及调节胃肠功能,对阳离子有结合、交换能力,降血脂和预防心血管病,降血糖及预防糖尿病功能,调节肠内菌群与增强免疫功能,清除自由基与防癌功能等保健功效。
黑木耳是一种营养价值极高的黑色食品、富含蛋白质、粗纤维,所含的生理活性物质对人体具有良好的营养保健作用。能减少血液凝块,防止血栓形成,具有较强的吸附作用;黑木耳中含有的多糖体有一定的抗肿瘤作用。多年来,黑木耳的制作方法单一、产品类型较少,能够经常食用者甚少,因此,加强黑木耳深加工技术和综合利用研究,对改善人们的膳食结构和提高我国食用菌产业的社会和经济效益具有十分重要的意义。。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种花生蛋白黑木耳果冻及其制备方法。
本发明是通过以下技术方案实现的:
一种花生蛋白黑木耳果冻,由以下重量份的原料组成:黑木耳170-190、花生仁30-40、蔓越莓粉4-6、青稞粉5-7、乳清蛋白粉2-4、茯苓3-5、菱角6-8、白芷4-6、草豆蔻2-3、香菜粉1-2、柠檬酸0.2-0.3、蔗糖17-20、纤维素酶适量。
所述的一种花生蛋白黑木耳果冻的制备方法,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40-50倍的水中加热至90-95℃,保温浸提3-4h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10-12min,降温至5-10℃后加入到2%的氯化钙溶液中快速搅拌,2-3h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2-3h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28-30倍的水,加入柠檬酸调节PH为4.5-5.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80-85℃的条件下提取90-100min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将花生仁加水磨成浆后加入磷酸缓冲液中,在40-45℃搅拌5-6h后离心处理,上清液滴加5%的HCl至调整PH值5.0,静置2-3h,沉淀干燥后即得花生蛋白粉;将茯苓、菱角、白芷、草豆蔻进行超微粉碎后加水煎煮,浓缩后进行冷冻干燥,得到中药冻干粉;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、花生蛋白粉、中药冻干粉、蔓越莓粉、青稞粉、乳清蛋白粉、香菜粉、蔗糖混合,在95-100℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85-95℃的热水中杀菌15-20min,冷却后即得。
本发明的优点是:本发明首先使用柠檬酸钠和卡拉胶对纤维素酶进行固化处理,既可以提高纤维素酶的耐热性,又可以减少后续生产中添加凝胶剂的步骤,简化了生产工艺,利用纤维素酶酶解的木耳膳食纤维可以提高果冻中配料的稳定性和分散性,使果冻的持水量增加,粘稠度增大,使果冻更加疏松柔软,体积增大,延长保质期。添加的花生、乳清蛋白等补充了果冻中蛋白质,防止果冻营养单一,添加的茯苓、白芷等还具有利水渗湿、健脾等保健功效。
具体实施方式
一种花生蛋白黑木耳果冻,由以下重量份(kg)的原料组成:黑木耳170、花生仁30、蔓越莓粉4、青稞粉5、乳清蛋白粉2、茯苓3、菱角6、白芷4、草豆蔻2、香菜粉1、柠檬酸0.2、蔗糖17、纤维素酶适量。
所述的一种花生蛋白黑木耳果冻的制备方法,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40倍的水中加热至90℃,保温浸提3h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10min,降温至5℃后加入到2%的氯化钙溶液中快速搅拌,2h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28倍的水,加入柠檬酸调节PH为4.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80℃的条件下提取90min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将花生仁加水磨成浆后加入磷酸缓冲液中,在40℃搅拌5h后离心处理,上清液滴加5%的HCl至调整PH值5.0,静置2h,沉淀干燥后即得花生蛋白粉;将茯苓、菱角、白芷、草豆蔻进行超微粉碎后加水煎煮,浓缩后进行冷冻干燥,得到中药冻干粉;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、花生蛋白粉、中药冻干粉、蔓越莓粉、青稞粉、乳清蛋白粉、香菜粉、蔗糖混合,在95℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85℃的热水中杀菌15min,冷却后即得。
Claims (2)
1.一种花生蛋白黑木耳果冻,其特征在于,由以下重量份的原料组成:黑木耳170-190、花生仁30-40、蔓越莓粉4-6、青稞粉5-7、乳清蛋白粉2-4、茯苓3-5、菱角6-8、白芷4-6、草豆蔻2-3、香菜粉1-2、柠檬酸0.2-0.3、蔗糖17-20、纤维素酶适量。
2.根据权利要求1所述的一种花生蛋白黑木耳果冻的制备方法,其特征在于,包括以下步骤:
(1)将黑木耳去除杂质后清洗干净,干燥粉碎后倒入40-50倍的水中加热至90-95℃,保温浸提3-4h后过滤出残渣,得到黑木耳汁,黑木耳残渣备用;
(2)分别将柠檬酸钠与卡拉胶按照1:30的比例溶于PH为5.5的磷酸氢二钠和柠檬酸的混合溶液中,先向柠檬酸钠溶液中加入纤维素酶,搅拌均匀后再加入卡拉胶混合乳化10-12min,降温至5-10℃后加入到2%的氯化钙溶液中快速搅拌,2-3h后将凝胶小球置于25℃的戊二醛溶液中硬化处理,2-3h后先使用氯化钠溶液洗涤后再使用清水洗涤,得到固化纤维素酶;
(3)向步骤(1)得到的黑木耳残渣中加入28-30倍的水,加入柠檬酸调节PH为4.5-5.5,然后按照100U/g的剂量加入固化纤维素酶,在温度为80-85℃的条件下提取90-100min,过滤后将滤液升温进行灭酶浓缩,得到水溶性木耳膳食纤维浓缩液;
(4)将花生仁加水磨成浆后加入磷酸缓冲液中,在40-45℃搅拌5-6h后离心处理,上清液滴加5%的HCl至调整PH值5.0,静置2-3h,沉淀干燥后即得花生蛋白粉;将茯苓、菱角、白芷、草豆蔻进行超微粉碎后加水煎煮,浓缩后进行冷冻干燥,得到中药冻干粉;
(5)将黑木耳汁、水溶性木耳膳食纤维浓缩液、花生蛋白粉、中药冻干粉、蔓越莓粉、青稞粉、乳清蛋白粉、香菜粉、蔗糖混合,在95-100℃的温度下加热搅拌均匀,然后降温至70℃左右后加入柠檬酸搅拌均匀,装入果冻杯中封口后放入85-95℃的热水中杀菌15-20min,冷却后即得。
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