CN107183288A - 一种富含维生素的牛轧糖及其制备方法 - Google Patents
一种富含维生素的牛轧糖及其制备方法 Download PDFInfo
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Classifications
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- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
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- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Confectionery (AREA)
Abstract
本发明公开了一种富含维生素的牛轧糖及其制备方法,是由高麦芽糖浆、蔗糖、全脂乳粉、炼乳、无水奶油、氢化植物油、金桔、猕猴桃、沙棘果、黑枸杞等原料组成。本发明有益效果为:本发明的牛轧糖色泽洁白、甜度适中,具有一定的硬度和适度的咀嚼口感,奶香浓郁,结构性质稳定,不粘包装纸、不粘牙,添加含有丰富维生素成分的金桔、猕猴桃等天然健康食材,丰富了牛轧糖的营养成分和果味香气,营养健康,风味独特。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种富含维生素的牛轧糖及其制备方法。背景技术
牛轧糖是一种结构比较疏松的半软性糖果,以含有大量奶品而得名,糖体剖面有微小的气孔,带有韧性和弹性,口感柔软细腻,在我国已有几十年的发展历史,由于其甜美的口感、浓郁的奶香、丰富的营养,色泽洁白、甜度适中且有一定的弹性和韧性,具有咀嚼感等优点而深受消费人群的喜爱。牛轧糖是将蔗糖、淀粉糖浆、胶体、乳制品、油脂和水经高度乳化而成的。在这种均匀地统一体中,很难分辨出其中某一种物质的单独存在,同时,经过放置也不会再发生分离现象。蔗糖和淀粉糖浆是组成牛轧糖的基础物质。蔗糖在熬煮中有一部分转化成转化糖。转化糖对牛轧糖的结构、风味和保存能力都有重要影响。淀粉糖浆是一种抗结晶物质。淀粉糖浆的主要组成为糊精、高糖、麦芽糖和葡萄糖。它们既可以防止牛轧糖返砂,也可以降低牛轧糖甜度,增加粘稠度,不使牛轧糖在强烈搅打下产生砂粒的晶体,保持牛轧糖的细腻结构。明胶可以使牛轧糖具有良好的坚韧性,耐嚼性和弹性,保持糖果的形态稳定。乳制品系用鲜乳加工成的制品,包括炼乳、奶油和奶粉。在鲜乳中约有87%以上的水分。由于鲜乳水分高不利于工艺和贮运。所以在牛轧糖中多用乳制品而不用鲜乳。乳制品在牛轧糖中不仅提高了其营养价值,而且起着乳化作用,进一步改变了牛轧糖物态体系。特别是它对牛轧糖起着增香作用和润滑作用。但牛轧糖中也存在着外形易变,粘包装纸、粘手,口感时软时硬等品质不稳定等问题,针对牛轧糖加工工艺和品质优化的相关因素和机理进一步地研究,对解决牛轧糖实际生产中所出现的品质不稳定、口感风味不足等问题有着积极的作用。中国发明专利号CN104872358A公开了一种儿童补钙牛轧糖,将葡萄糖酸钙添加进牛轧糖的制作过程当中,但其发明制作的牛轧糖含有大量的蔗糖、蜂蜜等含糖物质,奶制品含量较少,不仅降低了牛轧糖中的营养物质含量,同时也使得牛轧糖较硬,影响咀嚼口感。
本发明改进了牛轧糖的加工工艺,调节配方中各组分的比例和工序中的关键参数,很好地解决了牛轧糖产品粘纸、粘牙、返砂等问题,改善牛轧糖口感,保持牛轧糖的多相结构稳定。添加甜菊糖、木糖醇作为甜味剂,大大减少了牛轧糖制作过程中蔗糖的使用量,甜菊糖甜度为蔗糖的150-300倍,热量却只有蔗糖的1/300,是一种良好的代糖。利用微胶囊技术延缓牛轧糖香味物质的散发,添加β-环糊精和壳聚糖与香气分子形成微胶囊,延缓香气散发速度,使牛轧糖在咀嚼过程中保持长时间且均匀的香味,同时也有利于稳定产品的性质。同时采用明胶和卡拉胶所组成的复配胶改善牛轧糖变形的问题,明胶与卡拉胶共同作用形成共凝胶体,共凝胶体的网络结构比单纯使用明胶所形成的胶体体系相比,分子间的交互作用更强,连接更加紧密,表现出胶体凝结温度和熔化温度的增加,有利于提高牛轧糖体系的热稳定性。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种富含维生素的牛轧糖及其制备方法。
本发明是通过以下技术方案实现的:
一种富含维生素的牛轧糖,由以下重量份的原料组成:高麦芽糖浆340-350、蔗糖65-66、全脂乳粉44-45、炼乳90-92、无水奶油20-22、氢化植物油23-24、金桔15-16、猕猴桃30-32、沙棘果11-12、黑枸杞5-6、水适量。
根据权利要求l所述的富含维生素的牛轧糖的制备方法,包括如下步骤:
(1)无水奶油、氢化植物油在50-55℃条件下融化备用,称取原料重量份6-7%复配胶,复配胶由食用明胶和卡拉胶组成,二者比例为15:1,添加1.5-1.8倍量的冷水溶胀40-50分钟,隔水置于65-70℃的水浴中融化至无颗粒后取出,冷却凝结成复配胶冻后备用;
(2)金桔、猕猴桃、沙棘果取果肉,黑枸杞烘干箱烘干至水分含量为8-10%,取出研磨成粉末后添加适量的水浸提处理滤去残渣,混合均匀后经真空冷冻干燥后超微粉碎处理,得到营养超微粉;
(3)全脂乳粉、炼乳为芯材,添加其质量份4-5%的壁材,壁材由β-环糊精、壳聚糖组成,组分比例为2:1,加适量水混合均匀后喷雾干燥处理,得到乳粉微胶囊;
(4)高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内,搅拌至溶液内无颗粒,边加热边搅拌,加热过程中不断搅拌使糖液受热均匀,熬煮至糖液浓稠成膏状,温度达到125-130℃停止熬煮;
(5)将氢化植物油、无水奶油、倒入搅打锅中,添加2-3%乳化剂,乳化剂成分为卵磷脂、蔗糖酯,成分比例为3:2,将熬煮好的糖液倒入搅打锅中冲浆,慢速均匀搅打混合物料2-3分钟,再以20-30r/min的速率搅打7-8分钟,添加复配胶冻搅打1-2分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5-6分钟至糖膏不粘手;
(6)将搅打完毕的糖膏取出冷却至45-50℃,压制成1.2-1.5厘米的厚片,切割为长3.5-4.0厘米、宽0.8-1.0厘米的长条状,冷却至室温后紫外线照射20-25分钟灭菌处理,分袋密封包装。
本发明的优点是:本发明添加甜菊糖、木糖醇作为甜味剂,大大减少了蔗糖的使用量,保持甜度的同时还降低了牛轧糖中的热量。利用微胶囊技术,添加β-环糊精和壳聚糖与香气分子形成微胶囊,延缓香气散发速度,使牛轧糖在咀嚼过程中保持长时间且均匀的香味,同时也有利于稳定产品的性质。采用明胶和卡拉胶所组成的复配胶改善牛轧糖变形的问题,明胶与卡拉胶共同作用形成共凝胶体,分子间的交互作用更强,连接更加紧密,有利于提高牛轧糖体系的热稳定性。本发明改进了牛轧糖的加工工艺,调节配方中各组分的比例和工序中的关键参数,很好地解决了牛轧糖产品粘纸、粘牙、返砂等问题,改善牛轧糖口感,保持牛轧糖的多相结构稳定。本发明的牛轧糖色泽洁白、甜度适中,具有一定的硬度和适度的咀嚼口感,奶香浓郁,结构性质稳定,不粘包装纸、不粘牙,添加含有丰富维生素成分的金桔、猕猴桃等天然健康食材,丰富了牛轧糖的营养成分和果味香气,营养健康,风味独特。
具体实施方式
一种富含维生素的牛轧糖,由以下重量份的原料组成:高麦芽糖浆340、蔗糖65、全脂乳粉44、炼乳90、无水奶油20、氢化植物油23、金桔15、猕猴桃30、沙棘果11、黑枸杞5、水适量。
根据权利要求l所述的富含维生素的牛轧糖的制备方法,包括如下步骤:
(1)无水奶油、氢化植物油在50℃条件下融化备用,称取原料重量份6%复配胶,复配胶由食用明胶和卡拉胶组成,二者比例为15:1,添加1.5倍量的冷水溶胀40分钟,隔水置于65℃的水浴中融化至无颗粒后取出,冷却凝结成复配胶冻后备用;
(2)金桔、猕猴桃、沙棘果取果肉,黑枸杞烘干箱烘干至水分含量为8%,取出研磨成粉末后添加适量的水浸提处理滤去残渣,混合均匀后经真空冷冻干燥后超微粉碎处理,得到营养超微粉;
(3)全脂乳粉、炼乳为芯材,添加其质量份4%的壁材,壁材由β环糊精、壳聚糖组成,组分比例为2:1,加适量水混合均匀后喷雾干燥处理,得到乳粉微胶囊;
(4)高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内,搅拌至溶液内无颗粒,边加热边搅拌,加热过程中不断搅拌使糖液受热均匀,熬煮至糖液浓稠成膏状,温度达到125℃停止熬煮;
(5)将氢化植物油、无水奶油、倒入搅打锅中,添加2%乳化剂,乳化剂成分为卵磷脂、蔗糖酯,成分比例为3:2,将熬煮好的糖液倒入搅打锅中冲浆,慢速均匀搅打混合物料2分钟,再以20r/min的速率搅打7分钟,添加复配胶冻搅打1分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5分钟至糖膏不粘手;
(6)将搅打完毕的糖膏取出冷却至45℃,压制成1.2厘米的厚片,切割为长3.5厘米、宽0.8厘米的长条状,冷却至室温后紫外线照射20分钟灭菌处理,分袋密封包装。
Claims (2)
1.一种富含维生素的牛轧糖,其特征在于,由以下重量份的原料组成:高麦芽糖浆340-350、蔗糖65-66、全脂乳粉44-45、炼乳90-92、无水奶油20-22、氢化植物油23-24、金桔15-16、猕猴桃30-32、沙棘果11-12、黑枸杞5-6、水适量。
2.根据权利要求l所述的富含维生素的牛轧糖的制备方法,其特征在于包括如下步骤:
(1)无水奶油、氢化植物油在50-55℃条件下融化备用,称取原料重量份6-7%复配胶,复配胶由食用明胶和卡拉胶组成,二者比例为15:1,添加1.5-1.8倍量的冷水溶胀40-50分钟,隔水置于65-70℃的水浴中融化至无颗粒后取出,冷却凝结成复配胶冻后备用;
(2)金桔、猕猴桃、沙棘果取果肉,黑枸杞烘干箱烘干至水分含量为8-10%,取出研磨成粉末后添加适量的水浸提处理滤去残渣,混合均匀后经真空冷冻干燥后超微粉碎处理,得到营养超微粉;
(3)全脂乳粉、炼乳为芯材,添加其质量份4-5%的壁材,壁材由β-环糊精、壳聚糖组成,组分比例为2:1,加适量水混合均匀后喷雾干燥处理,得到乳粉微胶囊;
(4)高麦芽糖浆、蔗糖添加适量的水投入到熬糖锅内,搅拌至溶液内无颗粒,边加热边搅拌,加热过程中不断搅拌使糖液受热均匀,熬煮至糖液浓稠成膏状,温度达到125-130℃停止熬煮;
(5)将氢化植物油、无水奶油、倒入搅打锅中,添加2-3%乳化剂,乳化剂成分为卵磷脂、蔗糖酯,成分比例为3:2,将熬煮好的糖液倒入搅打锅中冲浆,慢速均匀搅打混合物料2-3分钟,再以20-30r/min的速率搅打7-8分钟,添加复配胶冻搅打1-2分钟后加入乳粉微胶囊、营养超微粉和其他剩余成分继续搅打5-6分钟至糖膏不粘手;
(6)将搅打完毕的糖膏取出冷却至45-50℃,压制成1.2-1.5厘米的厚片,切割为长3.5-4.0厘米、宽0.8-1.0厘米的长条状,冷却至室温后紫外线照射20-25分钟灭菌处理,分袋密封包装。
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