CN110150615A - 一种复配酸度调节剂及其制备方法 - Google Patents
一种复配酸度调节剂及其制备方法 Download PDFInfo
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- CN110150615A CN110150615A CN201910415828.6A CN201910415828A CN110150615A CN 110150615 A CN110150615 A CN 110150615A CN 201910415828 A CN201910415828 A CN 201910415828A CN 110150615 A CN110150615 A CN 110150615A
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种复配酸度调节剂及其制备方法,涉及食品添加剂技术领域,解决了因食品酸度调节剂产生的酸味容易与食品中的甜味相互抵消,而导致其整体使用效果不佳的问题。一种复配酸度调节剂,其包括如下重量份数的组分:玉米淀粉45‑60份;酒石酸氢钾15‑23份;磷酸二氢钙25‑32份;草本膳食纤维粉8‑16份;稳定剂4‑6份;抗结剂3‑6份;增味剂2‑5份。本发明中的复配酸度调节剂在使用后,其产生的酸味不易与食品中的甜味产生相互抵消,整体具有良好稳定的使用效果。
Description
技术领域
本发明涉及食品添加剂技术领域,更具体地说,它涉及一种复配酸度调节剂及其制备方法。
背景技术
酸度调节剂亦称pH调节剂,是用以维持或改变食品酸碱度的物质,它主要用以控制食品所需的酸化剂、碱剂以及具有缓冲作用的盐类。
在公开号为CN104543900A的中国发明申请文件中公开了一种食品酸度调节剂及其制备方法,其中食品酸度调节剂按重量份数配比如下:丙酸100份,硫酸25-45份,甲酸10-30份,反丁烯二酸1-20份,盐酸10-50份,顺丁烯二酸5-25份,苯甲酸钠20-40份,谷物40-80份,柠檬酸15-35份,水30-50份,黑曲霉5-45份,羟基丁二酸2-18份,碳酸钙10-40份,辅料5-45份;其制备方法包括如下步骤:第一步:将谷物投入反应釜中,加入黑曲霉,升温至30-40℃,发酵完全后加入碳酸钙中和;第二步:加入辅料、反丁烯二酸、顺丁烯二酸和苯甲酸钠,升温至90-110℃,搅拌30-50min后加入水搅拌10-30min;第三步:加入丙酸、甲酸、硫酸和盐酸,酸解后加入剩余原料精制浓缩,得到结晶后干燥即可。
上述申请文件中,所制得的酸度调节剂对金属离子的螯合能力强,且重金属含量低,在水中的溶解度高,酸味柔和且持久性长,易被人体吸收,但上述食品酸度调节剂在应用于甜品的制作中时,其所产生的酸味与食品甜味会产生相互抵消,进而导致食品酸度调节剂整体的使用效果大大降低,因此,需要提出一种新的方案来解决上述问题。
发明内容
针对现有技术中因食品酸度调节剂产生的酸味容易与食品中的甜味相互抵消,而导致其整体使用效果不佳的问题,本发明的目的一在于提供一种复配酸度调节剂,通过加入草本膳食纤维粉,并使其与酒石酸氢钾、磷酸二氢钙相互配合,以解决上述技术问题,其产生的酸味不易与食品中的甜味产生相互抵消,整体具有良好稳定的使用效果。
为实现上述目的一,本发明提供了如下技术方案:
一种复配酸度调节剂,包括如下重量份数的组分:
玉米淀粉45-60份;
酒石酸氢钾15-23份;
磷酸二氢钙25-32份;
草本膳食纤维粉8-16份;
稳定剂4-6份;
抗结剂3-6份;
增味剂2-5份。
通过采用上述技术方案,玉米淀粉是一种良好的辅料,使配酸度调节剂具有良好的应用和使用效果。稳定剂有利于使复配酸度调节剂在使用过程中保持良好稳定性,进而使得到的食品具有良好的品质;抗结剂有利于防止复配酸度调节剂在存储或使用过程中成团、结块,并使复配酸度调节剂能够均匀的分散在食品中,且整体具有较高的品质;增味剂增强了食品原有风味物质,且不会影响酸、甜、苦、咸等基本味道对感官的刺激,使复配酸度调节剂具有良好的使用效果。
酒石酸氢钾和磷酸二氢钙均为良好的有机酸盐,且为良好的酸度调节剂,为复配酸度调节剂的主要成分,同时,酒石酸氢钾和磷酸二氢钙能够在复配酸度调节剂中形成良好稳定的缓冲体系,进而使复配酸度调节剂对食品风味的改善,进而增进抗氧化作用,防止食品酸败,并能够有效地延长食品的保存期。草本膳食纤维粉以多种可溶性膳食纤维为主要原料精制而成,其纤维素含量高,其有利于使酒石酸氢钾和磷酸二氢钙能发挥出良好稳定的功能特性,并能够减弱酸味与甜味的抵消作用,大大提高了复配酸度调节剂整体的使用效果,并使制得的食品具有较高的品质。
进一步优选为,所述复配酸度调节剂中还加入有重量份数为4-12份的功能助剂,功能助剂包括羧甲基纤维素钠和海藻酸钠,且羧甲基纤维素钠和海藻酸钠的重量份数比为(4-7):1。
通过采用上述技术方案,羧甲基纤维素钠和海藻酸钠所组成的功能助剂对甜味具有一定的抑制作用,在一定程度上,大大降低了酸味与甜味的抵消作用,并使复配酸度调节剂在使用过程中,能够使制得的食品具有较高的品质。同时,羧甲基纤维素钠使复配酸度调节剂具有优异的冻结、熔化稳定性,并能提高制得食品的风味,延长贮藏时间,而海藻酸钠能够防止制得的食品与包装物的连粘性,使复配酸度调节剂的使用效果大大提高。
进一步优选为,所述复配酸度调节剂中还加入有重量份数为5-7份的葡萄糖酸。
通过采用上述技术方案,含有葡萄糖酸的复配酸度调节剂在使用后,能够快速释放出酸味,对食品的风味具有良好快速的改善效果,且葡萄糖酸常以内酯的形式存在,由于内酯的水解具有酸度缓释的特性,能够有效地延长食品的保存期限。同时,葡萄糖酸与金属离子络合后,对酸味与甜味的抵消起到一定的抑制作用,保证了复配酸度调节剂在使用过程中稳定性,并具有良好的使用效果。
进一步优选为,所述复配酸度调节剂中还加入有重量份数为2-8份的蛋白粉。
通过采用上述技术方案,蛋白粉是采用提纯的大豆蛋白、酪蛋白、乳清蛋白和豌豆蛋白的复合加工制成的富含蛋白质的粉,是一种良好的食品添加剂,其不仅能够起到营养补充的作用,还能够使复配酸度调节剂所产生的酸味不易与食品中的甜味相互抵消,进而使复配酸度调节剂对食品的整体口感具有良好的调节作用。
进一步优选为,所述稳定剂选用柠檬酸亚锡二钠、六偏磷酸钠和乙二胺四乙酸二钠中的一种或多种。
通过采用上述技术方案,柠檬酸亚锡二钠、六偏磷酸钠和乙二胺四乙酸二钠均为良好为稳定剂,且是一种良好的食品添加剂,其中柠檬酸亚锡二钠逐渐消耗残余氧气,起到抗氧防腐作用,保持食品的色质与风味;六偏磷酸钠可与钙、镁等金属离子能生成可溶性络合物,保护食品的色泽;乙二胺四乙酸二钠能够防止金属引起的变色、变质、变浊和维生素C的氧化损失。
进一步优选为,所述抗结剂选用磷酸三钙、微晶纤维素、硅铝酸钠和硬脂酸镁中的一种或多种。
通过采用上述技术方案,抗结剂的原理通常是吸收多余水分或者附着在颗粒表面使其具有憎水性,酸三钙、微晶纤维素、硅铝酸钠和硬脂酸镁均有利于防止复配酸度调节剂聚集结块,并使其保持其松散,进而使复配酸度调节剂在食品中能够起到良好稳定的作用。
进一步优选为,所述增味剂选用谷氨酸钠、琥珀酸二钠和氨基乙酸中的一种或多种。
通过采用上述技术方案,谷氨酸钠、琥珀酸二钠和氨基乙酸均为良好的增味剂,其不仅能够增加食品的鲜味,还能够补充复配酸度调节剂在使用过程中的酸味损失,进而使复配酸度调节剂发挥出营养与调味双重功能,并具有良好的应用效果。
本发明的目的二在于提供一种复配酸度调节剂的制备方法,采用该方法制备的复配酸度调节剂所产生的酸味不易与食品中的甜味产生相互抵消,整体具有良好稳定的使用效果。
为实现上述目的二,本发明提供了如下技术方案,包括以下步骤:
步骤一,备料,选取相应重量份数的玉米淀粉、酒石酸氢钾、磷酸二氢钙、草本膳食纤维粉、稳定剂、抗结剂和增味剂,分别进行干燥分散,备用;
步骤二,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉和草本膳食纤维粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入稳定剂、抗结剂和增味剂,搅拌均匀,得到复配酸度调节剂。
通过采用上述技术方案,将各组分原料分别进行干燥分散,有利于除去各组分原料中的水分,并使其能够均匀混合在一起,且使得到的复配酸度调节剂具有较高的品质。先将酒石酸氢钾和磷酸二氢钙混合均匀后,再依次加入玉米淀粉和草本膳食纤维粉,并使其均匀混合,在得到有机酸混合物加入稳定剂、抗结剂和增味剂,有利于使复配酸度调节剂的内部形成良好稳定的缓冲体系。同时,该复配酸度调节剂的制备方法,操作简单,生产效率高,整体具有良好的应用效果。
综上所述,与现有技术相比,本发明具有以下有益效果:
(1)加入草本膳食纤维粉,有利于使酒石酸氢钾和磷酸二氢钙能发挥出良好稳定的功能特性,并能够减弱酸味与甜味的抵消作用,大大提高了复配酸度调节剂整体的使用效果,并使制得的食品具有较高的品质;
(2)加入由羧甲基纤维素钠和海藻酸钠组成的功能助剂,不仅能够大大降低了酸味与甜味的抵消作用,并使复配酸度调节剂在使用过程中发挥出良好稳定的功能效果,还能提高制得食品的风味,延长其贮藏时间,使复配酸度调节剂的应用效果大大提高;
(3)加入葡萄糖酸,使复配酸度调节剂在使用后,对食品的风味具有良好快速的改善效果,并能够有效地延长食品的保存期限。同时,葡萄糖酸与金属离子络合后,对酸味与甜味的抵消起到一定的抑制作用,保证了复配酸度调节剂在使用过程中稳定性,并具有良好的使用效果。
附图说明
图1为本发明中复配酸度调节剂的制备工艺流程图。
具体实施方式
下面结合附图和实施例,对本发明进行详细描述。
实施例1:一种复配酸度调节剂,各组分及其相应的重量份数如表1所示,并通过如下步骤制备获得:
步骤一,备料,选取相应重量份数的玉米淀粉、酒石酸氢钾、磷酸二氢钙、草本膳食纤维粉、柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,分别进行干燥分散,备用;
步骤二,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉和草本膳食纤维粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,搅拌均匀,得到复配酸度调节剂。
实施例2-8:一种复配酸度调节剂,与实施例1的不同之处在于,各组分及其相应的重量份数如表1所示。
表1实施例1-8中各组分及其重量份数
实施例9:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为4份的柠檬酸亚锡二钠替换为4份的六偏磷酸钠。
实施例10:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为4份的柠檬酸亚锡二钠替换为1份的六偏磷酸钠和3份的乙二胺四乙酸二钠。
实施例11:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为4份的柠檬酸亚锡二钠替换为2份的柠檬酸亚锡二钠、1份的六偏磷酸钠和1份的乙二胺四乙酸二钠。
实施例12:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为6份的磷酸三钙替换为6份的微晶纤维素。
实施例13:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为6份的磷酸三钙替换为2份的硅铝酸钠和2份的硬脂酸镁。
实施例14:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为6份的磷酸三钙替换为1份的磷酸三钙、3份的微晶纤维素和2份的硅铝酸钠。
实施例15:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为2份的谷氨酸钠替换为2份的琥珀酸二钠。
实施例16:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为2份的谷氨酸钠替换为1份的琥珀酸二钠和1份的氨基乙酸。
实施例17:一种复配酸度调节剂,与实施例1的不同之处在于,步骤一和步骤三中重量份数为2份的谷氨酸钠替换为0.5份的琥珀酸二钠、0.5份的谷氨酸钠和1份的氨基乙酸。
实施例18:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和8份的功能助剂,功能助剂由重量份数比为5.5:1的羧甲基纤维素钠和海藻酸钠组成,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例19:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和4份的功能助剂,功能助剂由重量份数比为4:1的羧甲基纤维素钠和海藻酸钠组成,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例20:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和12份的功能助剂,功能助剂由重量份数比为7:1的羧甲基纤维素钠和海藻酸钠组成,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例21:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和6份的葡萄糖酸,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例22:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和5份的葡萄糖酸,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例23:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和7份的葡萄糖酸,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例24:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和5份的蛋白粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例25:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和2份的蛋白粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
实施例26:一种复配酸度调节剂,与实施例1的不同之处在于,步骤二具体设置为,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉、草本膳食纤维粉和8份的蛋白粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物。
对比例1:一种复配酸度调节剂,与实施例1的不同之处在于,其通过如下步骤制备获得:
步骤一,备料,选取相应重量份数的玉米淀粉、磷酸二氢钙、草本膳食纤维粉、柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,分别进行干燥分散,备用;
步骤二,初混,将磷酸二氢钙、玉米淀粉和草本膳食纤维粉不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,搅拌均匀,得到复配酸度调节剂。
对比例2:一种复配酸度调节剂,与实施例1的不同之处在于,其通过如下步骤制备获得:
步骤一,备料,选取相应重量份数的玉米淀粉、酒石酸氢钾、草本膳食纤维粉、柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,分别进行干燥分散,备用;
步骤二,初混,将酒石酸氢钾、玉米淀粉和草本膳食纤维粉不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,搅拌均匀,得到复配酸度调节剂。
对比例3:一种复配酸度调节剂,与实施例1的不同之处在于,其通过如下步骤制备获得:
步骤一,备料,选取相应重量份数的玉米淀粉、酒石酸氢钾、磷酸二氢钙、柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,分别进行干燥分散,备用;
步骤二,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,加入玉米淀粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入柠檬酸亚锡二钠、磷酸三钙和谷氨酸钠,搅拌均匀,得到复配酸度调节剂。
性能测试试验样品:采用实施例1-26中获得的复配酸度调节剂作为试验样品1-26,采用对比例1-3中获得的复配酸度调节剂作为对照样品1-3。
试验方法:准备蛋糕材料:小麦粉、白糖、鸡蛋、试验、大豆油、复配酸度调节剂。制作蛋糕:(1)将鸡蛋去壳,加入白糖,用打蛋机进行打发;(2)将小麦粉中加入复配酸度调节剂,混合均匀后,加入打发好的鸡蛋进行调糊;(3)调糊后进行装模,并提前用大豆油涂山薄层油膜;(4)在烘箱中进行焙烤,脱模后室温冷却。分别选用试验样品1-26和对照样品1-3,制作出不同的29种检测样品,参考SB/T10142-93附录A,平垫蛋糕比容、芯部结构、口感与外观四项指标,总分100分,其中比容30份、芯部结构20份、口感25份、外观25分。
试验结果:试验样品1-26和对照样品1-3的测试结果如表2所示。由表2可知,由试验样品1-8和对照样品1-3的测试结果对照可得,同时使用酒石酸氢钾和磷酸二氢钙能够使复配酸度调节剂具有良好的使用效果,且加入草本膳食纤维粉,可以大大提高了复配酸度调节剂整体的使用效果,并使制得的食品具有较高的品质。由试验样品9-17和试验样品1-8的测试结果对照可得,本发明所公开的稳定剂、抗结剂和增味剂,均能够使复配酸度调节剂具有良好的品质,且使用效果稳定。由试验样品18-20、试验样品21-23、试验样品24-26和试验样品1-8的测试结果分别对照可得,加入由羧甲基纤维素钠和海藻酸钠组成的功能助剂、加入葡萄糖酸和加入蛋白粉均能提高复配酸度调节剂的品质,并能使制得的食品具有较高的评分,整体使用效果较好。
表2试验样品1-26和对照样品1-3的测试结果
以上所述仅是本发明的优选实施方式,本发明的保护范围并不仅局限于上述实施例,凡属于本发明思路下的技术方案均属于本发明的保护范围。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理前提下的若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (8)
1.一种复配酸度调节剂,其特征在于,包括如下重量份数的组分:
玉米淀粉 45-60份;
酒石酸氢钾 15-23份;
磷酸二氢钙 25-32份;
草本膳食纤维粉 8-16份;
稳定剂 4-6份;
抗结剂 3-6份;
增味剂 2-5份。
2.根据权利要求1所述的复配酸度调节剂,其特征在于,所述复配酸度调节剂中还加入有重量份数为4-12份的功能助剂,功能助剂包括羧甲基纤维素钠和海藻酸钠,且羧甲基纤维素钠和海藻酸钠的重量份数比为(4-7):1。
3.根据权利要求1所述的复配酸度调节剂,其特征在于,所述复配酸度调节剂中还加入有重量份数为5-7份的葡萄糖酸。
4.根据权利要求1所述的复配酸度调节剂,其特征在于,所述复配酸度调节剂中还加入有重量份数为2-8份的蛋白粉。
5.根据权利要求1所述的复配酸度调节剂,其特征在于,所述稳定剂选用柠檬酸亚锡二钠、六偏磷酸钠和乙二胺四乙酸二钠中的一种或多种。
6.根据权利要求1所述的复配酸度调节剂,其特征在于,所述抗结剂选用磷酸三钙、微晶纤维素、硅铝酸钠和硬脂酸镁中的一种或多种。
7.根据权利要求1所述的复配酸度调节剂,其特征在于,所述增味剂选用谷氨酸钠、琥珀酸二钠和氨基乙酸中的一种或多种。
8.一种如权利要求1所述的复配酸度调节剂的制备方法,其特征在于,包括以下步骤:
步骤一,备料,选取相应重量份数的玉米淀粉、酒石酸氢钾、磷酸二氢钙、草本膳食纤维粉、稳定剂、抗结剂和增味剂,分别进行干燥分散,备用;
步骤二,初混,将酒石酸氢钾和磷酸二氢钙混合均匀后,依次加入玉米淀粉和草本膳食纤维粉,不断进行搅拌,并使其均匀混合,得到有机酸混合物;
步骤三,终混,在有机酸混合物中加入稳定剂、抗结剂和增味剂,搅拌均匀,得到复配酸度调节剂。
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