CN107307361A - 一种蓝莓膳食纤维果冻的加工方法 - Google Patents
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Abstract
本发明是关于一种蓝莓膳食纤维果冻的加工方法,以期达到促进蓝莓加工利用,丰富蓝莓口感,有效保存蓝莓营养成分,提高膳食纤维摄取量的目的。本发明产出的果冻无凝块,质地均匀,无裂缝,凝胶状态佳,弹性韧性好,呈桃红色,含有蓝莓特有的清香气味,纤维含量丰富,促进肠道蠕动,有利于消化。理化指标和微生物指标均符合国家食品卫生标准,是适合儿童、青少年及老年人休闲娱乐的理想的消闲食品。
Description
技术领域
本发明涉及食品加工领域,主要涉及一种蓝莓膳食纤维果冻的加工方法。
背景技术
甜果冻一般采用琼脂、明胶、果胶和卡拉胶等原料制作。仅用一种凝聚剂制作出的果冻品质较差,复合几种凝聚剂可以增强果冻的弹性、凝聚性和断裂强度,产品柔软适中、细腻均匀。唐敏敏等在《椰味膳食纤维营养果冻的加工工艺》选用魔芋胶、卡拉胶和海藻酸钠为测试因子,每个因子设3个水平, 通过正交试验确定最优配比方案,并利用实验室制备的椰子膳食纤维,研究了一种椰味膳食纤维营养果冻的加工工艺。膳食纤维是一种碳水化合物,分为非水溶性和水溶性两大类。膳食纤维虽然不能作为营养物质被人体吸收,但与人体健康有密切关系,被称为“第七大营养素”。膳食纤维能减少胆固醇在肠道的吸收,降低血清胆固醇水平,预防心脑血管疾病。日常适量摄入膳食纤维会明显减少患非胰岛素依赖型糖尿病的患病率。
发明内容
本发明为了促进蓝莓加工利用,丰富蓝莓口感,有效保存蓝莓营养成分,提高膳食纤维摄取量,提供一种蓝莓膳食纤维果冻的加工方法。
一种蓝莓膳食纤维果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜成熟蓝莓去除叶、梗等杂质,于2-3倍量柠檬酸溶液中浸渍1-1.5小时,捞出后去籽,于4-6℃冷鲜待用;
2)、将步骤1所得蓝莓取出,加入5-8倍量质量分数35-50%蔗糖溶液,于25-30℃渗透脱水至3-5小时,取出后微波干燥,功率 6-8W /g,真空压力 600-650Pa,料盘转速 70-80 r/min,干燥时间20-35分钟,粉碎至20-40目;
3)、将卡拉胶∶魔芋胶∶CMC以10:7:2-3的配比进行预混,加入5-7倍量蒸馏水浸泡25-35分钟,搅拌式加热熬煮,使拌料充分融合,冷却至70-80℃待用;
4)、将步骤2所得物混合添加2-3倍量步骤3所得物、15-18%蜂蜜、15-18%椰子粉、0.06-0.1%山梨酸钾、2-2.3%不溶性椰子膳食纤维,充分搅拌,孔径为0.1-0.25mm的滤网过滤除杂;
5)、将步骤4所得物于80-85℃杀菌15-20分钟,冷却至65-70℃,加入0.2-0.23%柠檬酸、0.1-0.12%苹果酸,灌装,自然冷却。
本发明的优点是:
本发明的一种蓝莓膳食纤维果冻的加工方法,渗透脱水使果肉减少大部分水分,富集营养及风味,再经微波干燥使其易于粉碎,因其制得产品的感官特性与使用冷冻干燥得到的产品类似,而且微波干燥可以节约一半的时间。用蜂蜜代替糖分,凭借蜂蜜的抗老化、清除自由基等功能,这样制得的果冻不仅风味有所改善、营养价值得到提高,而且还有美容养颜的功效。卡拉胶、魔芋胶和 CMC 的配比为 10∶7∶3 最好,产品透明度适中,气泡较小,凝胶强度适中,有良好的弹性和咀嚼性。添加柠檬酸既有防止蓝莓果粒氧化的作用,同时最为重要的是使果冻具有醇厚绵长的后味,由于柠檬酸酸味柔和,会使胶液的 PH 降低,胶液发生水解由稠变稀,影响果冻胶体成型,为了尽量避免这些影响,必须将胶液的温度降到 70℃再添加柠檬酸。而苹果酸可以增加果冻的后味,使果冻的口感更丰富,并且弥补柠檬酸后味不足的缺憾。本发明产出的果冻无凝块,质地均匀,无裂缝,凝胶状态佳,弹性韧性好,呈桃红色,含有蓝莓特有的清香气味,纤维含量丰富,促进肠道蠕动,有利于消化。理化指标和微生物指标均符合国家食品卫生标准,是适合儿童、青少年及老年人休闲娱乐的理想的消闲食品。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种蓝莓膳食纤维果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜成熟蓝莓去除叶、梗等杂质,于3倍量柠檬酸溶液中浸渍1小时,捞出后去籽,于4℃冷鲜待用;
2)、将步骤1所得蓝莓取出,加入5倍量质量分数35%蔗糖溶液,于25℃渗透脱水至5小时,取出后微波干燥,功率 6W /g,真空压力 600Pa,料盘转速 70r/min,干燥时间20分钟,粉碎至20目;
3)、将卡拉胶∶魔芋胶∶CMC以10:7: 3的配比进行预混,加入5倍量蒸馏水浸泡25分钟,搅拌式加热熬煮,使拌料充分融合,冷却至70℃待用;
4)、将步骤2所得物混合添加2-3倍量步骤3所得物、15%蜂蜜、15%椰子粉、0.06%山梨酸钾、2.3%不溶性椰子膳食纤维,充分搅拌,孔径为0.15mm的滤网过滤除杂;
5)、将步骤4所得物于85℃杀菌15分钟,冷却至65℃,加入0.2%柠檬酸、0.12%苹果酸,灌装,自然冷却。
Claims (5)
1.一种蓝莓膳食纤维果冻的加工方法,其特征在于它是由下述步骤组成:
1)、将新鲜成熟蓝莓去除叶、梗等杂质,于2-3倍量柠檬酸溶液中浸渍1-1.5小时,捞出后去籽,于4-6℃冷鲜待用;
2)、将步骤1所得蓝莓取出,加入5-8倍量蔗糖溶液,于25-30℃渗透脱水至3-5小时,取出后微波干燥,粉碎至20-40目;
3)、将卡拉胶∶魔芋胶∶CMC以10:7:2-3的配比进行预混,加入5-7倍量蒸馏水浸泡25-35分钟,搅拌式加热熬煮,使拌料充分融合,冷却至70-80℃待用;
4)、将步骤2所得物混合添加2-3倍量步骤3所得物、15-18%蜂蜜、15-18%椰子粉、0.06-0.1%山梨酸钾、2-2.3%不溶性椰子膳食纤维,充分搅拌,滤网过滤除杂;
5)、将步骤4所得物于80-85℃杀菌15-20分钟,冷却至65-70℃,加入0.2-0.23%柠檬酸、0.1-0.12%苹果酸,灌装,自然冷却。
2.根据权利要求1所述的一种蓝莓膳食纤维果冻的加工方法,其特征在于步骤1)柠檬酸溶液的浓度为5-6%。
3.根据权利要求1所述的一种蓝莓膳食纤维果冻的加工方法,其特征在于步骤2)蔗糖溶液的质量分数35-50%。
4.根据权利要求1所述的一种蓝莓膳食纤维果冻的加工方法,其特征在于步骤2)微波干燥过程为:微波功率 6-8W /g,真空压力 600-650Pa,料盘转速 70-80 r/min,干燥时间20-35分钟。
5.根据权利要求1所述的一种蓝莓膳食纤维果冻的加工方法,其特征在于步骤4)过滤除杂所用滤网孔径为0.1-0.25mm。
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