CN111011791B - 一种含益生菌果冻粉及其制备方法 - Google Patents
一种含益生菌果冻粉及其制备方法 Download PDFInfo
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- CN111011791B CN111011791B CN201911378578.XA CN201911378578A CN111011791B CN 111011791 B CN111011791 B CN 111011791B CN 201911378578 A CN201911378578 A CN 201911378578A CN 111011791 B CN111011791 B CN 111011791B
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- powder
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- jelly
- mixing
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Classifications
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
本发明公开了一种含益生菌果冻粉,原材料包括:糖粉,胶体,乳清蛋白,果蔬粉,酸味剂,益生菌。还公开了制备所述果冻粉的方法,包括将糖粉、酸味剂与胶体混合,制备混合物A;(2)将混合物A粉碎,得到混合物B;(3)将混合物B、乳清蛋白和果蔬粉混合,干燥,过筛,制备混合物C;(4)将混合物C与益生菌混合均匀,即得果冻粉。本发明的优点在于,解决了现有技术中无法实现无法添加热敏物质的问题,为人们提供了一种只需加入温水即可形成果冻的果冻粉,且所制得的果冻粉货架期长,益生菌可稳定存活,所制备的果冻热敏物质得到了极大的保留,且口感爽滑。
Description
技术领域
本发明属于食品技术领域,具体为一种含益生菌果冻粉及其制备方法。
背景技术
益生菌是一类有益于人体健康的微生物,被证明有助于人体肠道健康、血脂健康及免疫健康等。但是益生菌如果在有大量自由水存在的情况下,如果不进行低温控制,很容易失活,进而降低其发挥益生作用。如有研究显示耐热乳酸菌的D值(特定温度下,乳酸菌存活量下降一个对数单位(90%) 所需时间)在60℃多数仅为2min左右,说明一般果冻粉的熬煮工艺并不适合益生菌的添加。这也是为什么目前市面上深受广大消费者青睐的果冻,缺乏含益生菌品类的主要原因之一。
乳清蛋白约占牛奶蛋白质的20%,乳清蛋白中的主要成分为:β-乳球蛋白、α-乳白蛋白、蛋白酶、免疫球蛋白、牛血清蛋白等。研究证实,乳清蛋白富含支链氨基酸及必需氨基酸,膳食摄入乳清蛋白不但有助于人体的营养健康,而且还有助于人体的免疫健康,肠道健康。但是乳清蛋白是热敏物质,过度的加热会导致乳清蛋白变性,降低其免疫健康的作用。
目前涉及果冻粉的专利主要为:申请公布号CN 108125172 A的中国发明《一种果冻粉》;申请公布号CN 109043424 A的中国发明《清脑提神果冻粉》;申请公布号CN108925925 A的中国发明《一种全蔬果营养果冻粉及其制备方法》;申请公布号CN105982001A的中国发明《一种DIY果冻粉》等都需要进行熬煮工艺才能形成果冻。
上述发明涉及到的果冻粉制备方法及应用,其产品的食用需要进行加热熬煮,不适用于富含热敏物质的果冻开发,因此已有的技术手段并没有解决果冻添加益生菌及乳清蛋白的问题。
发明内容
为解决现有技术中无法实现添加热敏物质的问题。本发明提供了一种含益生菌果冻粉及其制备方法。其实现的目的为,不但解决了果冻粉添加益生菌的实际问题,还解决了果冻添加活性乳清蛋白的问题,所制得的果冻粉可以长货架期保存;食用前只需加入温水即可形成良好的果冻,可最大限度的保护果冻内的热敏物质免受热损伤,且所制得的果冻具有口感爽滑等优点。
为了实现上述目的,本发明提供以下技术方案:本发明提供的一种含益生菌果冻粉,原材料包括:糖粉774-938份,胶体40-60份,乳清蛋白0-100 份,果蔬粉0-100份,酸味剂0-2份,益生菌0.5-3份,所述份数为质量份数。
进一步的,所述糖粉包括白砂糖、结晶果糖、葡萄糖、三氯蔗糖、异麦芽酮糖和异麦芽酮糖醇中任意一种或一种以上。
进一步的,所述胶体包括卡拉胶、果胶、结冷胶、刺槐豆胶、魔芋胶、瓜尔豆胶、圆苞车前子粉、琼脂、海藻酸钠中任意一种或一种以上。
进一步的,所述乳清蛋白包括浓缩乳清蛋白WPC70、浓缩乳清蛋白WPC80,乳清分离蛋白WPI,水解乳清蛋白WPH中任意一种或一种以上。
进一步的,所述果蔬粉包括野樱莓果汁粉、蔓越莓果汁粉、蓝莓果汁粉、针叶樱桃果汁粉、草莓果汁粉、橙子果汁粉和石榴果汁粉中的一种或一种以上。
进一步的,所述酸味剂包括柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、碳酸氢三钠中任意一种或一种以上。
进一步的,所述益生菌包括动物双歧杆菌、嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、植物乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌中任意一种或一种以上。
本发明还提供了制备所述果冻粉的方法,包括如下步骤:
(2)将糖粉、酸味剂与胶体混合,制备混合物A;
(2)将混合物A粉碎,得到混合物B;
(3)将混合物B、乳清蛋白和果蔬粉混合,干燥,过筛,制备混合物C;
(4)将混合物C与益生菌混合均匀,即得果冻粉。
进一步的,所述步骤(1)中混合时需先加糖粉和酸味剂,再加胶体进行混合。
进一步的,所述步骤(2)中粉碎后得到的混合物B目数为80-150目。
进一步的,所述步骤(3)中的干燥是在进风温度50-70℃,出风温度 30-40℃的流化床中进行的干燥,得到的混合物C水分含量≤2.5%,出料,所述百分比为质量百分比。
进一步的,所述步骤(3)中过筛的筛网目数为50-60目。
进一步的,所述步骤(4)中混合时益生菌先与混合物C按照1:10~100 质量比进行混合,然后与剩余的混合物C混合均匀。
本发明采用上述技术方案,包括以下有益效果:本发明的果冻粉解决了现有技术中无法实现无法添加热敏物质的问题,为人们提供了一种只需加入温水即可形成果冻的果冻粉,且所制得的果冻粉货架期长,益生菌可稳定存活,所制备的果冻热敏物质得到了极大的保留,且口感爽滑。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。所用的原料或试剂都是市售可得。
实施例一:本发明公开的一种果冻粉,原材料包括以下组分:
糖粉:844份
乳清蛋白粉:100份
胶体:55份
益生菌粉:1份
所述份数为质量份数;
所述糖粉为结晶果糖和白砂糖;
所述乳清蛋白为乳清分离蛋白WPI;
所述胶体为本领域常规刺槐豆胶;
所述益生菌为本领域常规益生菌粉,益生菌为植物乳杆菌STⅢ,活菌数为2×1010CFU/g;
所述果冻粉制备方法包括如下步骤,(1)将糖粉与胶体混合,混合时需先加400份白砂糖、55份刺槐豆胶混合,最后再加444份结晶果糖进行混合,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数需为80-150目,制备混合物B;
(3)将混合物B、乳清分离蛋白混合,通过流化床进行干燥,流化床进风温度50-60℃,出风温度30-35℃,待混合物的水分含量≤2%,出料过筛;过筛筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与益生菌通过干混机混合,干混时益生菌应先与混合物C按照1:10质量比例进行混合,然后再逐级扩大与剩余的乳清分离蛋白混合均匀,包装即得。主要指标检测结果见表1:
表1:检测结果
项目 | 指标 |
水分% | 1.3 |
活菌数(CFU/g) | 2.1×10<sup>7</sup> |
实施例二:
本发明公开的一种果冻粉,原材料包括以下组分:
糖粉:938份
胶体:40份
果蔬粉:50份
酸味剂:2份
益生菌粉:3份
所述份数为质量份数;
所述糖粉为异麦芽酮糖和异麦芽酮糖醇按1:1质量比复配而成;
所述果蔬粉为蓝莓果汁粉和针叶樱桃果汁粉按1:3质量比复配而成;
所述胶体为结冷胶和魔芋胶按2:1质量比复配而成;
所述酸味剂为柠檬酸钾;
所述益生菌粉为本领域常规益生菌粉,益生菌为乳双歧杆菌,活菌数为 1×1011CFU/g;
所述果冻粉制备方法包括如下步骤,(1)将糖粉、酸味剂与胶体混合,混合时需先加300份糖粉和2份酸味剂、40份胶体进行混合,然后再投料638份糖粉混合均匀,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数为80-150目,制备混合物B;
(3)将混合物B、50份果蔬粉,通过流化床进行干燥,流化床进风温度60-70℃,出风温度35-40℃,待混合物的水分含量≤2.5%,出料过筛;过筛筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与3份益生菌通过干混机混合,干混时益生菌应先与混合物C按照1:100比例进行混合,然后再逐级扩大与剩余的果蔬粉混合均匀,包装即得。主要指标检测结果见表2:
表2:检测结果
项目 | 指标 |
水分% | 2.1 |
活菌数(CFU/g) | 2.8×10<sup>8</sup> |
实施例三:
本发明公开的一种果冻粉,原材料包括以下组分:
糖粉:774份
胶体:60份
乳清蛋白粉:80份
果蔬粉:100份
酸味剂:0.5份
益生菌粉:0.5
所述份数为质量份数;
所述糖粉为葡萄糖、三氯蔗糖按1:1的质量比复配而成;
所述乳清蛋白为浓缩乳清蛋白WPC80,其中WPC80含乳铁蛋白的含量为 1%,所述百分比为质量百分比;
所述果蔬粉为草莓粉和石榴汁粉按1:4的质量比复配而成;
所述胶体为卡拉胶和果胶按1:3质量比复配而成;
所述酸味剂为乳酸钠;
所述益生菌粉为本领域常规益生菌粉,益生菌为动物双歧杆菌,活菌数为3×1011CFU/g;
所述果冻粉制备方法包括如下步骤,(1)将糖粉、酸味剂与胶体混合,混合时需先加300份糖粉和0.5酸味剂、60份胶体进行混合,然后再加入 474份糖粉混合均匀,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数为80-150目,制备混合物B;
(3)将混合物B、80份乳清蛋白、100份果蔬粉同时投料入流化床进行干燥,流化床进风温度60-70℃,出风温度35-40℃,待混合物的水分含量≤2.5%,出料过筛;过筛筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与0.5份益生菌通过干混机混合,干混时益生菌应先与混合物C按照1:10比例进行混合,然后再逐级扩大与剩余的果蔬粉混合均匀,包装即得。主要指标检测结果见表3:
表3:检测结果
项目 | 指标 |
水分% | 1.8 |
乳铁蛋白(mg/100g) | 56 |
活菌数(CFU/g) | 1.3×10<sup>8</sup> |
实施例四:
本发明公开的一种果冻粉,按质量比原材料包括以下组分:
糖粉:938份
胶体:60份
乳清蛋白粉:1份
益生菌粉:1份
酸味剂1份
果蔬粉20份
所述糖粉为三氯蔗糖;
所述份数为质量份数;
所述乳清蛋白为WPC70和WPH;
所述胶体为尔豆胶、圆苞车前子粉、琼脂、海藻酸钠复配而成;
所述益生菌粉为本领域常规益生菌粉,益生菌为嗜酸乳杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌按活菌数1:1:1:1:1:1:1:1复配而成,总活菌数为5× 1010CFU/g;
所述酸味剂柠檬酸钾、乳酸钾、碳酸氢三钠复配而成;
所述果蔬粉野樱莓果汁粉、蔓越莓果汁粉、橙子果汁粉复配而成;
所述果冻粉制备方法包括如下步骤,(1)将糖粉与胶体混合,混合时需先加500份糖粉和60份胶体进行混合,然后再加入438份糖粉和酸味剂 混合均匀,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数为80-150目,制备混合物B;
(3)将混合物B、乳清蛋白粉、果蔬粉混合投料入流化床进行干燥,流化床进风温度50-55℃,出风温度30-35℃,待混合物的水分含量≤1.0%,出料过筛;过筛筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与益生菌通过干混机混合,干混时益生菌应先与混合物C按照1:10比例进行混合,然后再逐级扩大与剩余的果蔬粉、乳清蛋白粉混合均匀,包装即得。主要指标检测结果见表4:
表4:检测结果
项目 | 指标 |
水分% | 1.2 |
乳铁蛋白(80mg/100g) | 80 |
活菌数(CFU/g) | 5.2×10<sup>7</sup> |
对比实施例1:
果冻粉配方及各组分配比同实施例3,
所述果冻粉制备方法包括如下步骤,(1)将糖粉、酸味剂与胶体混合,混合时需先加300份糖粉和0.5酸味剂、45份胶体进行混合,然后再加入 474份糖粉混合均匀,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数为50-80目,制备混合物B;
(3)将混合物B、80份乳清蛋白、100份果蔬粉混合均匀过筛,筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与0.5益生菌通过干混机混合,干混时益生菌应先与混合物C按照1:10比例进行混合,然后再逐级扩大与剩余的果蔬粉混合均匀,包装即得。主要指标检测结果见表5:
表5:检测结果
项目 | 指标 |
水分% | 3.8 |
乳铁蛋白(mg/100g) | 53 |
活菌数(CFU/g) | 1.2×10<sup>8</sup> |
对比实施例2:
果冻粉配方及各组分配比同实施例4,
所述果冻粉制备方法包括如下步骤,(1)将糖粉与胶体混合,混合时需先加500份糖粉和60份胶体进行混合,然后再加入438份糖粉混合均匀,制备混合物A;
(2)将混合物A粉碎,采用的粉碎机出料目数为50-80目,制备混合物B;
(3)将混合物B过筛;过筛筛网目数为50-60目,过筛后得混合物C,所述百分比为质量百分比。
(4)将混合物C与1份乳清蛋白、1份益生菌通过干混机混合,干混时乳清蛋白、益生菌应先与混合物C按照1:1:10比例进行混合,然后再逐级扩大与剩余的果蔬粉混合均匀,包装即得。主要指标检测结果见表6:
表6:检测结果
项目 | 指标 |
水分% | 4.2 |
乳铁蛋白(80mg/100g) | 81 |
活菌数(CFU/g) | 5.3×10<sup>7</sup> |
对比实施例相比于本发明缺少流化混合、干燥这些步骤,这些步骤是保证整个配方水分含量在一定范围内的重要的步骤,也是保证益生菌能稳定存活的关键步骤。
效果实施例1
对实施例一至四的果冻粉进行加水成胶试验,各取10g果冻粉,用150mL 的烧杯进行溶解成胶试验。水的用量设为果冻粉质量的6倍,水的温度,实施例1-2设为30℃,实施例三至四设为30℃温水和95℃热水。同时也对加水成胶时,应先把一定温度的水放置于烧杯中后,再加入果冻粉,并用玻璃棒搅拌1-2min充分溶解,静止成胶后感官评价。并对实施例三至四内的乳铁蛋白和益生菌活菌数进行检测,具体结果如表7所示。
表7:感官评价结果
表7评价结果显示,实施例一至四的果冻粉具有良好的温水成胶性,且成胶后可以有效地保护热敏物质免受热损伤,热敏物质乳铁蛋白的保留率是热水制胶的2倍以上,而益生菌的保留率远远高于热水制胶,说明本发明的果冻粉很好的解决了常见果冻粉不能再在温水成胶的实际问题,及解决了果冻无法富含热敏物质的问题。
效果实施例2
对实施例一至四的果冻粉及对比实施例1-2的果冻粉进行货架期试验,将实施例和对比例果冻粉分装于铝箔袋内,每袋30g,然后常温储藏12个月,检测果冻粉的粉体状态,益生菌存活情况及成胶性。粉体状态指果冻粉流动性,有无结块,滋气味是否具有果冻粉本身的气味;成胶性,指用30℃温水溶解成胶的能力;具体评价指标及结果如表8所示。
表8:感官评价结果
表8评价结果显示,实施例一至四的果冻粉具有良好的储存稳定性,长时间储存不影响果冻粉的粉体特性和成胶性,且在长时间储存过程中所包含的乳铁蛋白和益生菌具有较强的稳定性,乳铁蛋白的损失率≤ 12%,益生菌的存活率≥75%;而通过实施例三至四和对比实施例1-2的数据则可以看出,本发明的加工工艺即使在配方一致的情况下,也可以实现果冻粉的良好品质,不结块,货架稳定性高,产品内活性物质稳定。如乳铁蛋白的损失率对比实施例是对应实施例的2倍以上,益生菌的存活率对比实施例低于对应实施例约30个百分点。以上说明,本发明的果冻粉很好的解决了果冻粉长期贮存出现的结块现象和益生菌易失活的问题。
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 (9)
1.一种含益生菌果冻粉,其特征在于,原材料包括:糖粉774-938份,胶体40-60份,乳清蛋白0-100份,果蔬粉0-100份,酸味剂0-2份,益生菌0.5-3份,所述份数为质量份数;所述胶体包括卡拉胶、果胶、结冷胶、刺槐豆胶、魔芋胶、瓜尔豆胶、圆苞车前子粉、琼脂、海藻酸钠中任意一种或一种以上;
所述含益生菌果冻粉的制备方法包括如下步骤:
(1)将糖粉、酸味剂与胶体混合,制备混合物A;
(2)将混合物A粉碎,得到混合物B;所述步骤(2)中粉碎后得到的混合物B目数为80-150目;
(3)将混合物B、乳清蛋白和果蔬粉混合,干燥,过筛,制备混合物C;所述步骤(3)中过筛的筛网目数为50-60目;
(4)将混合物C与益生菌混合均匀,即得果冻粉。
2.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述糖粉包括白砂糖、结晶果糖、葡萄糖、三氯蔗糖、异麦芽酮糖和异麦芽酮糖醇中任意一种或一种以上。
3.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述乳清蛋白包括浓缩乳清蛋白WPC70、浓缩乳清蛋白WPC80,乳清分离蛋白WPI,水解乳清蛋白WPH中任意一种或一种以上。
4.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述果蔬粉包括野樱莓果汁粉、蔓越莓果汁粉、蓝莓果汁粉、针叶樱桃果汁粉、草莓果汁粉、橙子果汁粉和石榴果汁粉中的一种或一种以上。
5.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述酸味剂包括柠檬酸钠、柠檬酸钾、乳酸钾、乳酸钠、碳酸氢三钠中任意一种或一种以上。
6.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述益生菌包括动物双歧杆菌、嗜酸乳杆菌、乳双歧杆菌、鼠李糖乳杆菌、短双歧杆菌、干酪乳杆菌、植物乳杆菌、副干酪乳杆菌、凝结芽孢杆菌、发酵乳杆菌和肠膜明串珠菌中任意一种或一种以上。
7.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述步骤(1)中混合时需先加糖粉和酸味剂,再加胶体进行混合。
8.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述步骤(3)中的干燥是在进风温度50-70℃,出风温度30-40℃的流化床中进行的干燥,得到的混合物C水分含量≤2.5%,出料,所述百分比为质量百分比。
9.根据权利要求1所述的含益生菌果冻粉,其特征在于,所述步骤(4)中混合时益生菌先与混合物C按照1:10~100质量比进行混合,然后与剩余的混合物C混合均匀。
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