CN108634199B - 一种奶油质感布丁及其制作方法 - Google Patents
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Abstract
本发明涉及食品技术领域，尤其涉及一种奶油质感布丁及其制作方法。本发明奶油质感布丁由以下组分组成：2‑5wt.％的果酱、15‑30wt.％的蔗糖，2.0‑2.5wt.％的复配胶，10‑20wt.％的乳化油脂，4‑8wt.％的奶粉，0.3‑0.7wt.％的柠檬酸，0.3‑0.7wt.％的柠檬酸钠，0.1‑0.5wt.％的氯化钾、40‑50wt.％的去离子水，各组分之和的百分比为100％；其中，所述复配胶包括卡拉胶，槐豆胶，结冷胶，黄原胶和琼脂。本发明提供的奶油质感布丁具有细腻、厚实、饱满的奶油质感和牛油果的自然风味，改变常规布丁产品胶体致密的质构，从而制作出感官状态类似即食甜点的真正布丁，蛋白质含量较高。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种奶油质感布丁及其制作方法。
背景技术
牛油果的果实是一种营养价值很高的水果，含多种维生素、丰富的脂肪酸和蛋白质和高含量的钠、钾、镁、钙等元素，营养价值可与奶油媲美，甚至有“森林奶油”的美称。
目前市场上常温长保质期(12个月)布丁产品制作技术是以水、食糖、奶粉、增稠剂为主要原料，经溶胶、调配、杀菌等工序加工而成，制作出的布丁产品口感以爽滑、弹韧为主，口感类似通常的水果冻，不属于真正的布丁，产品档次低、价值感不强，此类布丁缺乏真实细腻绵软的奶油厚实质感。
目前市场上的常温长保质期布丁产品同质化严重，口感基本与果冻相近，产品创新度低，仅具备凝胶冻的弹韧和爽滑感，现没有添加牛油果的布丁，口感没有厚重浓郁的奶油质感，和入口即化的适口感，果冻与布丁只是感观上透明与非透明之分。中国专利CN201610055759.9公开了一种冷冻甜点，在冷冻条件下食用时呈冰淇淋慕斯口感，而在融化状态(常温下)食用时呈果冻口感，该专利中保持慕斯口感需要在冷冻条件食用，常温下呈果冻口感，该专利产品属冷饮产品，是低温冷冻甜点，并非常温久藏的长保质期产品。冷冻溶化状态下需即刻食用(即食产品)，不能达到细腻绵软的奶油厚实质感。
发明内容
本发明针对目前市场上的常温长保质期布丁产品同质化严重，口感基本与果冻相近，产品创新度低，仅具备凝胶冻的弹韧和爽滑感，现没有添加牛油果的布丁，口感没有厚重浓郁的奶油质感，和入口即化的适口感，果冻与布丁只是感观上透明与非透明之分，提供一种奶油质感布丁及其制作方法，具有细腻、厚实、饱满的奶油质感和牛油果的自然风味，改变常规布丁产品胶体致密的质构，从而制作出感官状态类似即食甜点的真正布丁，蛋白质含量较高。
为实现上述目的，本发明采用以下技术方案。
本发明提供了一种奶油质感布丁，包括以下组分：2-5wt.％的果酱、15-30 wt.％的蔗糖，2.0-2.5wt.％的复配胶，10-20wt.％的乳化油脂，4-8wt.％的奶粉，0.3-0.7wt.％的柠檬酸，0.3-0.7wt.％的柠檬酸钠，0.1-0.5wt.％的氯化钾、 40-50wt.％的去离子水，各组分的质量百分比之和为100％；
其中，所述复配胶包括卡拉胶，槐豆胶，结冷胶，黄原胶和琼脂。
优选的，所述复配胶包括：0.3-0.6wt.％的卡拉胶，0.2-0.5wt.％的槐豆胶，0.01-0.03wt.％的结冷胶，0.1-0.2wt.％的黄原胶，1.2-1.5wt.％的琼脂。
优选的，所述果酱选自牛油果果酱、猕猴桃果酱、木瓜果酱、蓝莓果酱、荔枝果酱和西梅果酱中的至少一种。
优选的，所述乳化油脂为乳化植物油。
优选的，所述奶粉选自脱脂奶粉、全脂奶粉中的一种或多种。
优选的，所述蔗糖选自红糖、黄糖、白砂糖、白绵糖、冰糖中的一种或多种。
本发明还提供了以上所述奶油质感布丁的制作方法，包括以下步骤：
S1、制作胶液：按配比将蔗糖溶解于部分去离子水中，再加入按配比配置好的复配胶、氯化钾继续搅拌并加热至95℃形成胶液；
S2、将奶粉溶于剩余部分的去离子水中形成奶液，并加入乳化油脂混合均匀形成奶油液；
S3、将所述奶油液加入到所述胶液中形成混合液，在90℃下搅拌5min，然后降温至60-70℃；
S4、将果酱加入所述混合液，搅拌并进行均质，得到均质液；
S5、再按配比加入柠檬酸、柠檬酸钠溶液，调酸至pH 值＜4.5，加入香精调香，对所述均质液进行杀菌得到布丁。
与现有技术相比，本发明的有益效果是：本发明的奶油质感布丁通过调整优化复配胶中的卡拉胶，槐豆胶，结冷胶，黄原胶和琼脂的配比，改变了常规布丁产品胶体致密的质构；通过加入乳化油脂形成水包油体系，增强布丁厚实度和奶油质感，口感光滑、细腻、绵软、入口即化；通过添加果酱使布丁保持水果的自然颜色及浓郁风味，复配胶、乳化油脂和果酱结合形成的布丁感官状态类似即食甜点的真正布丁，蛋白质含量较高。
附图说明
图1为实施例五中对比实验例一中的布丁的凝胶强度测试图；
图2为实施例一中的奶油质感布丁凝胶强度测试图。
具体实施方式
为了更充分的理解本发明的技术内容，下面结合具体实施例对本发明的技术方案作进一步介绍和说明。
实施例一
本实施例提供一种奶油质感布丁，以及该布丁的制作方法，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 牛油果果酱 | 500 | 5 |
| 白砂糖 | 2700 | 27 |
| 复配胶 | 250 | 2.5 |
| 乳化植物油 | 2000 | 20 |
| 脱脂奶粉 | 400 | 4 |
| 柠檬酸 | 70 | 0.7 |
| 柠檬酸钠 | 70 | 0.7 |
| 氯化钾 | 10 | 0.1 |
| 去离子水 | 4000 | 40 |
| 总量 | 10000 | 100 |
其中复配胶各成分用量：
本实施例中的奶油质感布丁制作方法包括以下步骤：
S1、制作基料料液：按配比将蔗糖溶解于去离子水中，再加入按配比配置好的复配胶、氯化钾继续搅拌并加热至95℃形成胶液；
S2、将奶粉溶于去离子水形成奶液，并加入乳化油脂混合均匀形成奶油液；本实施例中奶粉和去离子水的质量比为1:6；
S3、将所述奶油液加入到所述胶液中形成混合液，在90℃下搅拌 5min，然后降温至60～70℃；
S4、将果酱加入所述混合液，搅拌并进行均质，得到均质液；
S5、再按配比加入柠檬酸、柠檬酸钠溶液，调酸至pH 值＜4.5，加入香精调香，对所述均质液进行灌装杀菌得到布丁。
本实施例中使用的是经高压低温灭菌技术(HPP)灭活的天然牛油果浆，保持牛油果自身绿色和风味关键技术，高压过程杀灭细菌降低导致牛油果氧化的酶类物质活性，HPP技术利用87000PSI压强，产品大约需要在87K PSI的压强下处理3分钟以达到灭菌效果；本实施例中均质参数为低压5Mpa,高压25Mpa；
在本实施例中采用巴氏杀菌，杀菌参数为：85℃±0.5℃，时间20 分钟，杀菌完成之后在冷水浴中冷却得到布丁，冷却参数为：25℃± 1.0℃，时间15分钟。
实施例二
本实施例提供一种奶油质感布丁，以及该布丁的制作方法，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 牛油果果酱 | 200 | 2 |
| 白砂糖 | 3000 | 30 |
| 复配胶 | 200 | 2 |
| 乳化植物油 | 1690 | 16.9 |
| 脱脂奶粉 | 800 | 8 |
| 柠檬酸 | 30 | 0.3 |
| 柠檬酸钠 | 30 | 0.3 |
| 氯化钾 | 50 | 0.5 |
| 去离子水 | 4000 | 40 |
| 总量 | 10000 | 100 |
其中复配胶各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 卡拉胶 | 30 | 0.3 |
| 槐豆胶 | 20 | 0.2 |
| 结冷胶 | 1 | 0.01 |
| 黄原胶 | 10 | 0.1 |
| 琼脂 | 139 | 1.39 |
| 总量 | 200 | 2 |
本实施例中的奶油质感布丁制作方法与实施例一相同。
实施例三
本实施例提供一种奶油质感布丁，以及该布丁的制作方法，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 牛油果果酱 | 500 | 5 |
| 白砂糖 | 1500 | 15 |
| 复配胶 | 250 | 2.5 |
| 乳化植物油 | 1810 | 18.0 |
| 脱脂奶粉 | 800 | 8 |
| 柠檬酸 | 70 | 0.7 |
| 柠檬酸钠 | 30 | 0.3 |
| 氯化钾 | 50 | 0.5 |
| 去离子水 | 5000 | 50 |
| 总量 | 10000 | 100 |
其中复配胶各成分用量：
本实施例中的奶油质感布丁制作方法与实施例一相同。
实施例四
本实施例提供一种奶油质感布丁，以及该布丁的制作方法，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 牛油果果酱 | 200 | 2 |
| 白砂糖 | 3000 | 30 |
| 复配胶 | 200 | 2 |
| 乳化植物油 | 1000 | 10 |
| 脱脂奶粉 | 800 | 8 |
| 柠檬酸 | 30 | 0.3 |
| 柠檬酸钠 | 70 | 0.7 |
| 氯化钾 | 50 | 0.5 |
| 去离子水 | 4650 | 46.5 |
| 总量 | 10000 | 100 |
其中复配胶各成分用量：
本实施例中的奶油质感布丁制作方法与实施例一相同。
实施例五
本实施例提供一种参考市场上布丁口感的对比实验例一，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 果葡糖浆 | 1000 | 10 |
| 白砂糖 | 2500 | 25 |
| 食品添加剂 | 70 | 0.7 |
| 魔芋粉 | 300 | 0.3 |
| 全脂奶粉 | 500 | 5 |
| 麦芽糊精 | 1600 | 16 |
| 增稠剂 | 300 | 3 |
| 去离子水 | 4000 | 40 |
| 总量 | 10000 | 100 |
其中增稠剂各组成成分如下：
实施例六
本实施例提供一种参考市场上布丁口感的对比实验例二，本实施例中的布丁各成分用量：
| 物料名称 | 重量(g) | 重量(％) |
| 果葡糖浆 | 1000 | 10 |
| 白砂糖 | 2500 | 25 |
| 食品添加剂 | 70 | 0.7 |
| 魔芋粉 | 80 | 0.8 |
| 全脂奶粉 | 500 | 5 |
| 麦芽糊精 | 1550 | 15.5 |
| 增稠剂 | 300 | 3 |
| 去离子水 | 4000 | 40 |
| 总量 | 10000 | 100 |
其中增稠剂各组成成分如下：
| 物料名称 | 重量(g) | 重量(％) |
| 结冷胶 | 1 | 0.01 |
| 黄原胶 | 20 | 0.2 |
| 卡拉胶 | 50 | 0.5 |
| 柠檬酸 | 60 | 0.6 |
| 柠檬酸钠 | 50 | 0.5 |
| 山梨酸钾 | 59 | 0.59 |
| 柠檬黄 | 0.2 | 0.2 |
| 日落黄 | 0.5 | 0.2 |
| 食用香精 | 20 | 0.2 |
| 总量 | 300 | 3 |
实验例一：
为验证本实施例中牛油果奶质感布丁质构与对比实验例的布丁的差别，试验采用凝胶强度仪测试两种布丁产品的凝胶强度，进行对照，以说明本发明的布丁的口感强度。
试验条件：仪器：(BROOKFIELD)CT3质构分析仪
参数选择
| 探头 | TA3/100 | 测试速度：mm/s | 0.5 |
| 预测试速度：mm/s | 2 | 返回速度：mm/s | 4.5 |
| 数据频率:点/秒 | 10 |
测试结果：
实施例一至六进行质构分析对比，各特性数据如下表：
其中实施例五中对比实验例一的布丁凝胶曲线图如图1所示，实施例一对应的本申请中的奶油质感布丁凝胶曲线如图2所示,在选择相同测试探头、设定相同的下行距离条件下，探头刺破胶体时，测试凝胶强度数据，图中负荷表示凝胶强度大小，负荷越大表示凝胶强度越强，硬度及弹性、咀嚼性也越强。
从两组数据看，奶油质感布丁最大凝胶强度为15.0克，对照组布丁最大凝胶强度为107.5克。说明奶油质感布丁凝胶偏嫩滑、入口即化，对照组布丁凝胶较强，弹韧性较大。
结合图1和图2，从凝胶特性(凝胶强度、硬度、内聚性、弹性、胶着性、咀嚼性)测试本申请中实施例一至四的奶油质感布丁，以及实施例五中的对比实验例一中的布丁和实施例六中的对比实验例二的布丁，从质构物性进行分析，本申请中实施例一至四的牛油果布丁产品表现为：凝胶滑嫩、强度低，硬度小；实施例五中的对比实验例一中的布丁以及实施例六中的对比实验例二中的布丁表现为为：胶感较强，奶油弱、无脂肪感。
实验例二
经培训评价员后，确定12人为此次布丁感官评定小组。
采用描述性检验法，请12位感官评定员分别根据布丁口感评定标准 、口感喜好标度 (9 点喜好标度 ) 的评分标准对实施例一至四中的奶油质感布丁以及实施例五的实验例一中的布丁和实施例六中的对比实验例二中的布丁口感进行评分。重复评定2次。评定员对样品口感评定结果如下表所示。
布丁口感评定标准
口感喜好标度(9点喜好标度)
布丁口感评定结果
| 样品 | 实施例一 | 实施例二 | 实施例三 | 实施例四 | 实施例五 | 实施例六 |
| 奶油质感 | 4.58±0.06 | 4.48±0.06 | 4.45±0.06 | 4.57±0.06 | 1.67±0.03 | 2.92±0.02 |
| 细腻度 | 4.34±0.03 | 4.24±0.03 | 4.28±0.03 | 4.44±0.03 | 3.02±0.02 | 1.4±0.01 |
| 喜好度 | 7.87±0.02 | 7.77±0.02 | 7.79±0.02 | 7.72±0.02 | 4.58±0.04 | 6.08±0.05 |
实施例一至四中的奶油质感布丁保持牛油果本身的口感、风味和绿色鲜艳的色泽；乳化植物油脂在体系中的乳化稳定性，使以上原料与复配增稠剂相互协同作用，相辅相成，经均质工艺构建特殊细腻的组织质构，凝胶滑嫩、强度低，硬度小；实施例五中的对比实验例一中的布丁和实施例六中的的对比实验例二中的布丁胶感较强，奶油感弱、无脂肪感。
以上所述仅以实施例来进一步说明本发明的技术内容，以便于读者更容易理解，但不代表本发明的实施方式仅限于此，任何依本发明所做的技术延伸或再创造，均受本发明的保护。
Claims (6)
1.一种奶油质感布丁，其特征在于，包括以下组分：2-5wt.％的果酱、15-30wt.％的蔗糖，2.0-2.5wt.％的复配胶，10-20wt.％的乳化油脂，4-8wt.％的奶粉，0.3-0.7wt.％的柠檬酸，0.3-0.7wt.％的柠檬酸钠，0.1-0.5wt.％的氯化钾、40-50wt.％的去离子水，各组分的质量百分比之和为100％；
其中，所述复配胶包括卡拉胶，槐豆胶，结冷胶，黄原胶和琼脂；复配胶中各组分在奶油质感布丁中的占比为：0.3-0.6wt.％的卡拉胶，0.2-0.5wt.％的槐豆胶，0.01-0.03wt.％的结冷胶，0.1-0.2wt.％的黄原胶，1.2-1.5wt.％的琼脂。
2.根据权利要求1所述的奶油质感布丁，其特征在于，所述果酱选自牛油果果酱、猕猴桃果酱、木瓜果酱、蓝莓果酱、荔枝果酱和西梅果酱中的至少一种。
3.根据权利要求1所述的奶油质感布丁，其特征在于，所述乳化油脂为乳化植物油。
4.根据权利要求1所述的奶油质感布丁，其特征在于，所述奶粉选自脱脂奶粉、全脂奶粉中的一种或多种。
5.根据权利要求1所述的奶油质感布丁，其特征在于，所述蔗糖选自红糖、黄糖、白砂糖、白绵糖、冰糖中的一种或多种。
6.一种如权利要求1-5任意一项所述的奶油质感布丁的制作方法，其特征在于，包括以下步骤：
S1、制作胶液：按配比将蔗糖溶解于部分去离子水中，再加入按配比配置好的复配胶、氯化钾继续搅拌并加热至95℃形成胶液；
S2、将奶粉溶于剩余部分的去离子水中形成奶液，并加入乳化油脂混合均匀形成奶油液；
S3、将所述奶油液加入到所述胶液中形成混合液，在90℃下搅拌5min，然后降温至60～70℃；
S4、将果酱加入所述混合液，搅拌并进行均质，得到均质液；
S5、再按配比加入柠檬酸、柠檬酸钠溶液，调酸至pH 值＜4.5，加入香精调香，对所述均质液进行杀菌得到布丁。
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