CN109527520A - 一种增稠组合物及其制备工艺 - Google Patents
一种增稠组合物及其制备工艺 Download PDFInfo
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- CN109527520A CN109527520A CN201811530668.1A CN201811530668A CN109527520A CN 109527520 A CN109527520 A CN 109527520A CN 201811530668 A CN201811530668 A CN 201811530668A CN 109527520 A CN109527520 A CN 109527520A
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- water
- soluble
- juice powder
- sodium
- thickener composition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种增稠组合物及其制备工艺,具体的涉及一种可快速增加液体粘度的增稠组合物,同时,本发明还涉及可快速增加液体粘度的增稠组合物的制备工艺,属于保健品、药品和食品技术领域。一种增稠组合物,包括100~250重量份水凝胶体、以及10~30重量份水溶性金属盐。本发明的优点是:通过将溶于含水的液体食品中快速增加液体食品的粘度,改善丰富液体食品的口感,并防止发生吞咽困难患者误吸的意外。
Description
技术领域
本发明涉及一种增稠组合物,具体的涉及一种可快速增加液体粘度的增稠组合物,同时,本发明还涉及可快速增加液体粘度的增稠组合物的制备工艺,属于保健品、药品和食品技术领域。
背景技术
现有大多数液体食品由于粘度低,导致口感不饱满。为了改善这类产品的口感,使其更丰富厚重,可以加入食品增稠剂,增加其粘度,使之变稠,增加溶液的粘度能够增加饮用的满足感,达到用户对于口服饮料口感要求。与粘度低的液体食品相比,被增稠的液体食品不仅口感丰富,增加口服顺应性,还可以使用户心理暗示具有饱腹感,达到心里满足。对于体重控制的人群,粘稠溶液带来饱腹感,有助于这部分人群更好的控制热量摄入。加入食物增稠剂的液体/半固体产品还可以满足吞咽困难患者的需求,降低被患者误吸的意外。
为了增加液体食品的饮用口感,或提高吞咽困难患者饮食的安全性,目前国内外相关研究人员将某些食物和饮品增稠,使食品和饮品具有适于患者食用的粘度,改善吞咽困难患者的营养摄入方式。目前具有改善食物粘度的营养产品多是以营养组合物和高分子量的食品级聚合物为主,其中高分子量的食品级聚合物为食品增稠剂,具有能够改善营养产品粘度的作用,使产品的粘度不仅能够丰富口感,而且有利于吞咽困难患者摄入营养成分。虽然,这些营养产品遇水后溶解,通过水合作用而产生初始粘度。但是,这类由于食品级聚合物在溶液中分散性不好,易发生团聚现象,形成“团块”,当患者在食品/饮品中使用该食品级聚合物时,仅食品级聚合物的表面溶解,而“团块”内部仍是非水合状态,因此成团的食品级聚合物没有完全水合,导致食品/饮品的初始粘度低,随着食品级聚合物慢慢进行水合,食品/饮品的粘度不断升高,最终趋于稳定。“团块”的食品级趋于完全水合是一个较长的过程,不利于患者及时使用食物。
发明内容
为了解决上述技术问题,本发明提供了一种增稠组合物,使含水的液体食品能够快速达到所需的粘度,满足用户需求,并改善液体食品的口感。
为实现上述目的,本发明采用以下技术方案:
一种增稠组合物,包括100~250重量份水凝胶体、以及结合在水凝胶体表面的10~30重量份水溶性金属盐;所述水凝胶体选自海藻酸钠、羧甲基纤维素钠、羧甲基丙基纤维素钠、卡波姆、羧甲基纤维素、微晶纤维素、透明质酸、透明质酸钠、琼脂、羟乙基纤维素、羟丙基甲基纤维素、瓜尔胶、卡拉胶、槐角胶、塔拉胶、西黄芪胶中的一种或以任意比例组合的多种。将水溶性金属盐溶于水中,制成质量浓度为5%~30%的溶液,喷涂在增稠胶体表面并干燥,干燥后的水溶性金属盐即附着在水凝胶体的表面。除此以外,还可以采用其他常规方法使水溶性金属盐结合在水凝胶体表面,例如:将金属盐溶液与水凝胶体混合搅拌,使水溶性金属盐结合在水凝胶体表面。
本发明中,所述水溶性金属盐并不是与水凝胶体直接混合,而是被制成质量浓度为5%~30%的溶液,喷涂在水凝胶体表面并干燥。该增稠组合物的增稠性强,能够快速分散于食品/饮品中,并完全溶于水中,使食品/饮品成为具有稳定粘度的凝胶。本发明中的水凝胶体(海藻酸钠、羧甲基纤维素钠、羧甲基丙基纤维素钠、卡波姆、羧甲基纤维素、微晶纤维素、透明质酸、透明质酸钠、琼脂、羟乙基纤维素、羟丙基甲基纤维素、瓜尔胶、卡拉胶、槐角胶、西黄芪胶、塔拉胶)是一种具有网状交联结构的亲水性高分子化合物,具有疏水基团和亲水残基,能够以水为分散介质形成凝胶状溶液,形成的溶液性质柔软,均一性良好。因此可将本发明中的水凝胶体溶于液体食品或饮品中,并使其具有粘度,但是水凝胶体易团聚,导致其使用功能受限。为了防止水凝胶体团聚,本发明人设计了多种试验思路,进行了大量试验,尝试了稀释水凝胶体、在水凝胶体中物理混合一些助分散物质,但是效果均不理想。发明人创造性的采用表面修饰方法修饰水凝胶体表面,并通过筛选确定修饰剂为水溶性金属盐。将水溶性金属盐喷射在水凝胶体表面,从而有效地抑制了水凝胶体团聚现象。增稠胶体被水溶性金属盐结合,进行表面改性,使水凝胶体在含水食品(如液体食品、饮品)中能够快速溶解、最大程度的被分散,迅速形成均匀稳定具有一定粘度的食物,并明显地快速达到峰值粘度的速率。传统的增稠产品溶于液体食品中需要30min~2h才可达到较稳定的所需粘度,本发明所述的增稠组合物在5min内即可达到峰值粘度的95%,用时很短,而且粘度长时间处于稳定状态,所以本发明产品具有很强的实用性。除此之外,被本发明增稠的食品外观美好,增加用户食欲,使食品休闲化。本发明水凝胶体和水溶性金属盐的用量科学合理,如果水溶性金属盐用量过少,无法达到本发明快速增稠的目的;水溶性金属盐用量过多又会造成资源浪费,也会由于过多水溶性金属盐包裹水凝胶体,而稍稍减缓水凝胶体的增稠速度。
本发明的增稠组合物溶于水中,5min后的溶液粘度≥该溶液峰值粘度的95%。一般增稠组合物溶于水30min后的粘度基本不变,作为该溶液峰值粘度。
所述水凝胶体选自海藻酸钠、羧甲基纤维素钠、卡波姆、羧甲基丙基纤维素钠中的一种或以任意比例组合的多种。
所述水溶性金属盐选自钾盐、钠盐中的一种或多种。
所述钾盐选自氯化钾、柠檬酸钾中的一种或多种;所述钠盐选自氯化钠、柠檬酸钠中的一种或多种。
所述增稠组合物还包括以下一种或多种成分:250~400重量份水溶性稀释剂和10~1000重量份功能性成分。
所述水溶性稀释剂选自糊精、麦芽糊精、抗性糊精、可溶性淀粉、山梨糖醇、麦芽糖醇、木糖醇中的一种或多种。
所述功能性成分选自营养成分、蛋白质、脂肪源、纤维、碳水化合物源、益生元、益生菌、氨基酸、脂肪酸、植物营养素、抗氧化剂中的一种或多种。
所述增稠组合物还含有其他辅料,所述其他辅料选用100~200重量份填充剂、15~40重量份润滑剂、30~150重量份矫味剂中的一种或多种。
所述的填充剂选自微晶纤维素、聚乙二醇4000、聚乙二醇6000、甘露醇、山梨醇、糊精、乳糖、可压性淀粉、改性淀粉中的一种或多种;所述的润滑剂选自硬脂酸、微粉化泊洛沙姆、富马硬脂酸钠、月桂醇硫酸钠、聚乙二醇、十二烷基硫酸钠、十二烷基硫酸镁、月桂醇硫酸镁、富马酸、富马酸钠中的一种或多种;所述的矫味剂选自酸性调味剂、甜味剂、鲜味剂、香精、天然果蔬汁粉、胶浆剂、奶制品中的一种或多种。
所述的酸性调味剂选自维生素C、苹果酸、柠檬酸中的一种或多种;所述的甜味剂选自糖精钠、甜菊苷、阿斯巴甜、纽甜、蜂蜜、三氯蔗糖、甜蜜素、甘草、安赛蜜、阿沙苏法、塔格糖、甘草酸二钠、葡萄糖、果糖、蔗糖、木糖醇、单糖浆、果汁糖浆中的一种或多种;所述的鲜味剂选自谷氨酸钠、天门冬氨酸、氨基乙酸、L-丙氨酸、琥珀酸二钠、鸟苷酸二钠、肌苷酸二钠、鸡精中的一种或多种;所述的香精选自水溶性天然香精、水溶性合成香精、水溶性天然等同香精、水溶性发酵香精中的一种或多种;所述的天然果蔬汁粉选自蓝莓果汁粉、柠檬汁粉、薄荷汁粉、生姜汁粉、橘子汁粉、菠萝汁粉、水梨汁粉、西瓜汁粉、苹果汁粉、黄瓜汁粉、葡萄汁粉、猕猴桃汁粉、百香果汁粉、草莓汁粉、芒果汁粉、甘蔗汁粉、木瓜汁粉、芦荟汁粉、番茄汁粉、芹菜汁粉、菠菜汁粉、胡萝卜汁粉、甜椒汁粉、青椒汁粉中的一种或多种;所述的胶浆剂选自羧甲基纤维素钠、甲基纤维素、瓜尔豆胶、***胶、西黄蓍胶、黄原胶、白芨胶淀粉、卡波姆、聚乙烯醇、聚维酮、明胶中的一种或多种。
所述增稠组合物的剂型包括但不限于粉剂、颗粒剂。
本发明所述的一种增稠组合物的制备工艺,为以下任意一种方法:
方法一:
将水溶性金属盐溶于水中,制成质量浓度为5%~30%的溶液,喷涂在增稠胶体表面并干燥。
方法二:
1)将水溶性金属盐溶于水中,制成质量浓度为5%~30%的水溶性金属盐溶液;
2)将水凝胶体和水溶性稀释剂加入流化床中,搅拌均匀,并向水凝胶体和水溶性稀释剂混合物表面喷淋步骤1)中的水溶性金属盐溶液,然后干燥制得水凝胶体组合物;
3)将步骤2)中的水凝胶体组合物与功能成分、其他辅料混合搅拌30min,按照需求制备成所需剂型,得到增稠组合物。
方法三:
1)将水溶性金属盐溶于水中,制成质量浓度为5%~30%的水溶性金属盐溶液;
2)将水凝胶体、水溶性稀释剂和功能成分加入流化床中,搅拌均匀,得到混合物,并向该混合物表面喷淋步骤1)中的水溶性金属盐溶液,然后干燥制得水凝胶体组合物;
3)将步骤2)中的水凝胶体组合物与其他辅料混合搅拌30min,按照需求制备成所需剂型,得到增稠组合物。
一种食品或饮品,包括本发明所述的增稠组合物。所述食品或饮品包括但不限于口服液、乳品、营养粥、营养糊、果汁、蔬菜汁。
本发明的优点是:通过将溶于含水的液体食品中快速增加液体食品的粘度,改善丰富液体食品的口感,并防止发生吞咽困难患者误吸的意外。该增稠组合物的增稠性强,能够快速溶解、最大程度的分散于食品/饮品中,并完全溶于水中,使食品/饮品迅速形成均匀稳定具有一定粘度的食物,并明显地快速达到峰值粘度的速率。除此之外,被本发明增稠的食品外观美好,增加用户食欲,使食品休闲化。本发明增稠胶体和水溶性小分子有机化合物的用量科学合理,使增稠速度达到最优。
具体实施方式
实施例1
一.配方:
150g海藻酸钠,30g柠檬酸钾
二.工艺:
将柠檬酸钾溶于水中,制成质量浓度为10%的溶液,喷涂在海藻酸钠表面并干燥,得到增稠组合物。
实施例2
一.配方:
100g羧甲基丙基纤维素钠,20g氯化钠,250g糊精
二.工艺:
将氯化钠溶于水中,制备成质量浓度为30%的氯化钠溶液;将羧甲基丙基纤维素和糊精加入流化床中,搅拌均匀,并向羧甲基丙基纤维素和糊精混合物表面喷淋氯化钠溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物加入到制粒机中制成颗粒剂,得到增稠组合物。
实施例3
一.配方:
250g透明质酸,10g氯化钾,300g抗性糊精
二.工艺:
将氯化钾溶于水中,制备成质量浓度为5%的氯化钾溶液;将透明质酸和抗性糊精加入流化床中,搅拌均匀,得到混合物,并向透明质酸和抗性糊精混合物表面喷淋氯化钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物研磨粉碎制成粉剂,得到增稠组合物。
实施例4
一.配方:
200g羧甲基纤维素钠,15g柠檬酸钾,400g可溶性淀粉,120g聚乙二醇6000
二.工艺:
将柠檬酸钾溶于水中,制备成质量浓度为25%的柠檬酸钾溶液;将羧甲基纤维素钠和可溶性淀粉加入流化床中,搅拌均匀,并向羧甲基纤维素钠和可溶性淀粉混合物表面喷淋柠檬酸钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与聚乙二醇6000混合搅拌30min,然后加入到制粒机中制成颗粒剂,得到增稠组合物。
实施例5
一.配方:
250g卡波姆,20g柠檬酸钠,300g抗性糊精,200g甘露醇,25g微粉化泊洛沙姆,100g葡萄汁粉,50g果糖,10g抗氧化剂
二.工艺:
将柠檬酸钠溶于水中,制备成质量浓度为30%的柠檬酸钠溶液;将卡波姆、抗性糊精和抗氧化剂加入流化床中,搅拌均匀,得到混合物,并向该混合物表面喷淋柠檬酸钠溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与甘露醇、微粉化泊洛沙姆、葡萄汁粉、果糖混合搅拌30min,然后研磨粉碎制成粉剂,得到增稠组合物。
实施例6
一.配方:
180g海藻酸钠,20g柠檬酸钾,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将柠檬酸钾溶于水中,制备成质量浓度为20%的柠檬酸钾溶液;将海藻酸钠和麦芽糊精加入流化床中,搅拌均匀,并向海藻酸钠和麦芽糊精混合物表面喷淋柠檬酸钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到增稠组合物。
实施例7
一.配方:
120g羧甲基纤维素钠,25g氯化钾,350g可溶性淀粉,100g聚乙二醇4000,15g硬脂酸,30g甜菊苷,1000g蛋白质
二.工艺:
将氯化钾溶于水中,制备成质量浓度为5%的氯化钾溶液;将羧甲基纤维素钠和可溶性淀粉加入流化床中,搅拌均匀,并向羧甲基纤维素钠和可溶性淀粉混合物表面喷淋氯化钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与蛋白质、聚乙二醇4000、硬脂酸、甜菊苷混合搅拌30min,然后加入到制粒机中制成颗粒剂,得到增稠组合物。
实施例8
一.配方:
220g琼脂,15g氯化钠,400g麦芽糊精,200g聚乙二醇6000,40g十二烷基硫酸钠,60g柠檬酸,40g蔗糖,300g植物营养素
二.工艺:
将氯化钠溶于水中,制备成质量质量浓度为10%的氯化钠溶液;将琼脂、麦芽糊精和植物营养素加入流化床中,搅拌均匀,得到混合物,并向该混合物表面喷淋氯化钠溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与聚乙二醇6000、十二烷基硫酸钠、柠檬酸、蔗糖混合搅拌30min,然后加入到制粒机中制成颗粒剂,得到增稠组合物
对照例1
一.配方:
180g海藻酸钠,100g柠檬酸钾,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将柠檬酸钾溶于水中,制备成质量浓度为20%的柠檬酸钾溶液;将海藻酸钠和麦芽糊精加入流化床中,搅拌均匀,并向海藻酸钠和麦芽糊精混合物表面喷淋柠檬酸钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到产品。
对照例2
一.配方:
180g海藻酸钠,5g柠檬酸钾,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将柠檬酸钾溶于水中,制备成质量浓度为20%的柠檬酸钾溶液;将海藻酸钠和麦芽糊精加入流化床中,搅拌均匀,并向海藻酸钠和麦芽糊精混合物表面喷淋柠檬酸钾溶液,然后干燥制得水凝胶体组合物;将水凝胶体组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到产品。
对照例3
一.配方:
180g海藻酸钠,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将海藻酸钠和麦芽糊精加入流化床中,搅拌均匀,得到海藻酸钠和麦芽糊精的混合物;将水凝胶体组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到产品。
对照例4
一.配方:
180g海藻酸钠,20g柠檬酸钾,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将柠檬酸钾溶于水中,制备成质量浓度为20%的柠檬酸钾溶液;将海藻酸钠和麦芽糊精溶于柠檬酸钾溶液中并混合搅拌均匀,然后干燥制得海藻酸钠组合物;将海藻酸钠组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到产品。
对照例5
一.配方:
180g海藻酸钠,20g柠檬酸钾,300g麦芽糊精,150g山梨醇,30g富马硬脂酸钠,60g维生素C,20g阿斯巴甜,600g益生元
二.工艺:
将海藻酸钠、柠檬酸钾和麦芽糊精混合搅拌均匀制得海藻酸钠组合物;将海藻酸钠组合物与益生元、山梨醇、富马硬脂酸钠、维生素C、阿斯巴甜混合搅拌30min,然后研磨粉碎制成粉剂,得到产品。
实施例9.检测内容
一.方法
1.粘稠度检测
在20℃下,分别将1g被测实施例和对照例样品均加入到99g水中制备成液体,使用低转速搅拌器,在600rpm搅拌30秒。将液体静置2分钟、5分钟、10分钟和30分钟,并用B型粘稠度计(南京骏河机电有限公司生产,转速12rpm,30秒后第3号转子)确定每个时间点的粘稠度。用粘稠度百分率评价粘稠度性能,其中30分钟时达到的粘稠度视为100%,其他时间点的粘稠度百分率=相应的粘稠度测定值÷30分钟之后的粘稠度×100%。
2.口感顺滑感
将被测样品置于测试杯中,并将被测样品液体打乱顺序重新标号。由5名专业感官评定人员依次品尝样品液体,饮用一种被测样品只需在口中停留5秒不下咽,吐出样品后用清水漱口,1分钟后品尝下一个样品,直至品尝完所有被测样品。对被测样品的口感顺滑度指标进行感官测评,感官评定指标及等级如表1所示,每种被测样品累计积分。
表1口感顺滑度测定标准
测定项目 | 非常差/分 | 差/分 | 一般/分 | 满意/分 | 非常满意/分 |
口感顺滑度 | 0 | 1 | 2 | 3 | 4 |
3.分散性检测
将被测实施例和对照例样品溶于水中制备成浓度为1%的液体,取100ml被测液体于无色透明的容器中,在光亮处肉眼观察未分散团块的数目。
二.结果
1.粘稠度检测
各实施例和对照例样品液体的粘稠度百分率测定结果列于表2中。
表2实施例和对照例样品液体的粘稠度百分率
时间(分钟) | 0 | 2 | 5 | 10 | 30 |
实施例1 | 0% | 91.6 | 95.7 | 97.4 | 100% |
实施例2 | 0% | 92.2 | 95.9 | 97.7 | 100% |
实施例3 | 0% | 92.8 | 96.4 | 98.9 | 100% |
实施例4 | 0% | 92.6 | 96.0 | 98.1 | 100% |
实施例5 | 0% | 92.9 | 96.7 | 98.8 | 100% |
实施例6 | 0% | 93.5 | 97.8 | 99.5 | 100% |
实施例7 | 0% | 91.7 | 95.6 | 97.2 | 100% |
实施例8 | 0% | 93.0 | 96.1 | 98.3 | 100% |
对照例1 | 0% | 75.6 | 85.3 | 92.7 | 100% |
对照例2 | 0% | 44.6 | 63.6 | 73.8 | 100% |
对照例3 | 0% | 42.1 | 56.4 | 68.6 | 100% |
对照例4 | 0% | 48.7 | 65.3 | 77.5 | 100% |
对照例5 | 0% | 41.3 | 59.2 | 69.8 | 100% |
将8个实施例样品和5个对照例样品溶于水,制备成液体。表1中记录了各样品液体分别在0分钟、2分钟、5分钟、10分钟和30分钟时的粘稠度百分率,其中各被测样品液体静止30分钟时的粘稠度百分率均记为100%,0分钟时的粘稠度百分率为0%。2分钟、5分钟、10分钟时,实施例和对照例样品液体的粘稠度百分率相差较大;2分钟时,8个实施例的粘稠度百分率均大于90%,而对照1的粘稠度百分率为75.6%,对照例2-对照例5的粘稠度百分率为41.3%~48.7%;5分钟时,实施例的粘稠度百分率都已经达到95%,而对照1的粘稠度百分率为85.3%,对照例2-对照例5的粘稠度百分率为56.4%~65.3%;10分钟时,8个实施例的粘稠度百分率均高于97%,实施例6甚至达到99.5%,而对照1的粘稠度百分率为92.7%,对照例2-对照例5的粘稠度百分率只有68.6%~77.5%。综上所述,实施例样品溶于水中能快速增加液体的粘稠度,5分钟即可达到峰值粘稠度的95%以上,具有快速增稠的作用;虽然,对照例1中的水溶性金属盐与水凝胶体的用量比例很高,但是快速增稠效果却稍差于实施例;对照例2中水溶性金属盐用量较少,对照例3中不含水溶性金属盐,两者的快速增稠效果很差。对照例4和对照例5中的水溶性金属盐没有以喷淋的方式结合在水凝胶体表面,增稠效果也很差。
2.口感顺滑度和分散性检测
表3中记录了各实施例和对照例样品的口感顺滑度和在水中分散性的检测结果。
表3实施例和对照例样品液体的口感顺滑度和分散性
被测样品 | 口感顺滑度 | 未分散团块数目 |
实施例1 | 16 | 4 |
实施例2 | 14 | 2 |
实施例3 | 15 | 1 |
实施例4 | 17 | 2 |
实施例5 | 19 | 0 |
实施例6 | 20 | 0 |
实施例7 | 18 | 3 |
实施例8 | 19 | 4 |
对照例1 | 11 | 3 |
对照例2 | 5 | 7 |
对照例3 | 2 | 10 |
对照例4 | 3 | 8 |
对照例5 | 1 | 13 |
表3记录了被测样品的口感顺滑度,并通过记录被测样品液体中未分散团块的数目来判断实施例和对照例样品的分散性。由表中数据可知,8个实施例样品的口感顺滑度为14-20分;对照例1样品的口感顺滑度为11分,与实施例的分值相近;对照例2-对照例5的口感顺滑度为1-5分,说明对照例2-对照例5的口感差。表3中数据显示8个实施例样品液体中未分散团块为0-4个;对照例1样品液体中未分散团块数目为3个,与实施例相似;对照例2-对照例5样品液体未分散团块为7-13个。以上数据表明,本发明的实施例的口感顺滑度极佳而且在水中的分散性好,对照例1的口感顺滑度以及水中分散性效果与实施例相近,但是水溶性金属盐用量较多,口感偏咸不利于食用,对照例2-对照例5的口感顺滑度和在水中的分散性效果差,所以本发明实施例的效果最佳。
通过以上分析可知,本发明的增稠组合物增稠性强,能够快速分散于食品/饮品中,并完全溶于水中,使食品/饮品成为具有稳定粘度的凝胶。本发明的增稠组合物包括100~250重量份水凝胶体和10~30重量份水溶性金属盐。本发明中的水凝胶体(海藻酸钠、羧甲基纤维素钠、羧甲基丙基纤维素钠、卡波姆、羧甲基纤维素、微晶纤维素、透明质酸、透明质酸钠、琼脂、羟乙基纤维素、羟丙基甲基纤维素、瓜尔胶、卡拉胶、槐角胶、西黄芪胶、塔拉胶)溶于液体食品或饮品中,并使其具有粘度,但是该水凝胶体易团聚,导致其使用功能受限。为了防止水凝胶体团聚,本发明使用了水溶性金属盐,水溶性金属盐为钾盐和/或钠盐,其中钾盐选自氯化钾、柠檬酸钾中的一种或多种;钠盐选自氯化钠、柠檬酸钠。将水溶性金属盐喷射在水凝胶体表面,从而有效地抑制了水凝胶体团聚现象。水凝胶体被水溶性金属盐结合,进行表面改性,使水凝胶体在含水食品(如液体食品、饮品)中能够快速溶解、最大程度的被分散,迅速形成均匀稳定具有一定粘度的食物,并明显地快速达到峰值粘度的速率,而且粘度长时间处于稳定状态,所以本发明产品具有很强的实用性。除此之外,被本发明增稠的食品外观美好,增加用户食欲,使食品休闲化。本发明水凝胶体和水溶性金属盐的用量科学合理,如果水溶性金属盐用量过少,无法达到本发明快速增稠的目的;水溶性金属盐用量过多又会造成资源浪费。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (14)
1.一种增稠组合物,其特征在于:包括100~250重量份水凝胶体、以及结合在水凝胶体表面的10~30重量份水溶性金属盐;所述水凝胶体选自海藻酸钠、羧甲基纤维素钠、羧甲基丙基纤维素钠、卡波姆、羧甲基纤维素、微晶纤维素、透明质酸、透明质酸钠、琼脂、羟乙基纤维素、羟丙基甲基纤维素、瓜尔胶、卡拉胶、槐角胶、塔拉胶、西黄芪胶中的一种或以任意比例组合的多种。
2.根据权利要求1所述的一种增稠组合物,其特征在于:所述增稠组合物溶于水中,5min后的溶液粘度≥该溶液峰值粘度的95%。
3.根据权利要求1所述的一种增稠组合物,其特征在于:所述水凝胶体选自海藻酸钠、羧甲基纤维素钠、卡波姆和羧甲基丙基纤维素钠中的一种或以任意重量比组合的多种。
4.根据权利要求1所述的一种增稠组合物,其特征在于:所述水溶性金属盐选自钾盐、钠盐中的一种或多种。
5.根据权利要求4所述的一种增稠组合物,其特征在于:所述钾盐选自氯化钾、柠檬酸钾中的一种或多种;所述钠盐选自氯化钠、柠檬酸钠中的一种或多种。
6.根据权利要求5所述的一种增稠组合物,其特征在于:还包括以下一种或多种成分:250~400重量份水溶性稀释剂和10~1000重量份功能性成分。
7.根据权利要求6所述的一种增稠组合物,其特征在于:所述水溶性稀释剂选自糊精、麦芽糊精、抗性糊精、可溶性淀粉、山梨糖醇、麦芽糖醇和木糖醇中的一种或多种。
8.根据权利要求6所述的一种增稠组合物,其特征在于:所述功能性成分选自营养成分、蛋白质、脂肪源、纤维、碳水化合物源、益生元、益生菌、氨基酸、脂肪酸、植物营养素、抗氧化剂中的一种或多种。
9.根据权利要求1所述的一种增稠组合物,其特征在于:还含有其他辅料,所述其他辅料选用100~200重量份填充剂、15~40重量份润滑剂、30~150重量份矫味剂中的一种或多种。
10.根据权利要求9所述的一种增稠组合物,其特征在于:所述的填充剂选自微晶纤维素、聚乙二醇4000、聚乙二醇6000、甘露醇、山梨醇、糊精、乳糖、可压性淀粉、改性淀粉中的一种或多种;所述的润滑剂选自硬脂酸、微粉化泊洛沙姆、富马硬脂酸钠、月桂醇硫酸钠、聚乙二醇、十二烷基硫酸钠、十二烷基硫酸镁、月桂醇硫酸镁、富马酸、富马酸钠中的一种或多种;所述的矫味剂选自酸性调味剂、甜味剂、鲜味剂、香精、天然果蔬汁粉、胶浆剂、奶制品中的一种或多种。
11.根据权利要求10所述的一种增稠组合物,其特征在于:所述的酸性调味剂选自维生素C、苹果酸、柠檬酸中的一种或多种;所述的甜味剂选自糖精钠、甜菊苷、阿斯巴甜、纽甜、蜂蜜、三氯蔗糖、甜蜜素、甘草、安赛蜜、阿沙苏法、塔格糖、甘草酸二钠、葡萄糖、果糖、蔗糖、木糖醇、单糖浆、果汁糖浆中的一种或多种;所述的鲜味剂选自谷氨酸钠、天门冬氨酸、氨基乙酸、L-丙氨酸、琥珀酸二钠、鸟苷酸二钠、肌苷酸二钠、鸡精中的一种或多种;所述的香精选自水溶性天然香精、水溶性合成香精、水溶性天然等同香精、水溶性发酵香精中的一种或多种;所述的天然果蔬汁粉选自蓝莓果汁粉、柠檬汁粉、薄荷汁粉、生姜汁粉、橘子汁粉、菠萝汁粉、水梨汁粉、西瓜汁粉、苹果汁粉、黄瓜汁粉、葡萄汁粉、猕猴桃汁粉、百香果汁粉、草莓汁粉、芒果汁粉、甘蔗汁粉、木瓜汁粉、芦荟汁粉、番茄汁粉、芹菜汁粉、菠菜汁粉、胡萝卜汁粉、甜椒汁粉、青椒汁粉中的一种或多种;所述的胶浆剂选自羧甲基纤维素钠、甲基纤维素、瓜尔豆胶、***胶、西黄蓍胶、黄原胶、白芨胶淀粉、卡波姆、聚乙烯醇、聚维酮、明胶中的一种或多种。
12.根据权利要求1~11中任何一项所述的一种增稠组合物,其特征在于:所述组合物的剂型为粉剂、颗粒剂。
13.权利要求1~11所述的一种增稠组合物的制备工艺,其特征在于所述制备工艺为以下任意一种方法:
方法一:
将水溶性金属盐溶于水中,制成质量浓度为5%~30%的溶液,喷涂在增稠胶体表面并干燥。
方法二:
1)将水溶性金属盐溶于水中,制成质量浓度为5%~30%的水溶性金属盐溶液;
2)将水凝胶体和水溶性稀释剂加入流化床中,搅拌均匀,并向水凝胶体和水溶性稀释剂混合物表面喷淋步骤1)中的水溶性金属盐溶液,然后干燥制得水凝胶体组合物;
3)将步骤2)中的水凝胶体组合物与功能成分、其他辅料混合搅拌30min,按照需求制备成所需剂型,得到增稠组合物。
方法三:
1)将水溶性金属盐溶于水中,制成质量浓度为5%~30%的水溶性金属盐溶液;
2)将水凝胶体、水溶性稀释剂和功能成分加入流化床中,搅拌均匀,得到混合物,并向该混合物表面喷淋步骤1)中的水溶性金属盐溶液,然后干燥制得水凝胶体组合物;
3)将步骤2)中的水凝胶体组合物与其他辅料混合搅拌30min,按照需求制备成所需剂型,得到增稠组合物。
14.一种食品或饮品,其特征在于:包括权利要求1~12任一所述的增稠组合物。
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