CN111107752B - 由蜡质木薯制成的烘培小吃涂层 - Google Patents
由蜡质木薯制成的烘培小吃涂层 Download PDFInfo
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- CN111107752B CN111107752B CN201880039443.8A CN201880039443A CN111107752B CN 111107752 B CN111107752 B CN 111107752B CN 201880039443 A CN201880039443 A CN 201880039443A CN 111107752 B CN111107752 B CN 111107752B
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- coating
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Abstract
本发明提供了用于小吃薄脆饼干的干混涂层和混合物,该干混涂层和混合物由预先凝胶化的蜡质木薯制成,并且与其它淀粉相比表现出独特的质地特性,例如与使用其它类似处理的淀粉相比可获得更小的密度、更高的破裂度、更脆的质地。
Description
背景技术
技术领域:本发明涉及使用低直链淀粉木薯淀粉制备的基于淀粉的食物涂层。更具体地讲,低直链淀粉木薯淀粉是预先凝胶化的淀粉,并且产生具有高膨胀度的食物涂层,且具有均匀的基质。
淀粉用于在小吃食品工业中制备薄脆饼干和涂层以及食物涂层,以提供所期望的质地。示例包括带涂层的花生、小吃薄脆饼干和加工马铃薯片。具体地涉及带有烤制花生涂层的花生,其具有多个交替的食糖糖浆层和基于淀粉的涂层混合物。然后将带涂层的花生烘焙或油炸,这导致涂层膨胀。
最近已经开发出蜡质或低直链淀粉木薯植物,并且申请人已发现,小吃产品(包括例如用预先凝胶化蜡质木薯淀粉制成的食物涂层和小吃薄脆饼干)具有比由其它淀粉制成的那些小吃产品更均匀的基质。结果是,使用此类淀粉的涂层向烘焙的带涂层的小吃提供独特以及所期望的质地特征。
发明内容
本说明书公开了基于淀粉的涂层,该基于淀粉的涂层具有高膨胀度、均匀的涂层基质、较低的脆度,并且比由其它基础淀粉制成的涂层更软。涂层由预先凝胶化的低直链淀粉木薯淀粉制成。在一些实施方案中,涂层包含第二淀粉组分,其可为淀粉或面粉。在一些实施方案中,其为小麦粉。在一些实施方案中,第二淀粉不含谷蛋白。
在一些实施方案中,烘焙涂层每使用的淀粉的量具有更高的膨胀度,该量通过涂层的体密度测得。在一些实施方案中,体密度介于约0.15g/ml和约0.25g/ml之间。在一些实施方案中,其介于约0.18g/ml和约0.23g/ml之间。在一些实施方案中,其为约0.22g/ml。
在一些实施方案中,烘焙涂层具有比由其它蜡质淀粉制成的涂层更均匀的涂层基质,如通过由长轴小于300微米的孔构成的基质的总体积百分比测得。在一些实施方案中,总体积的50%以上由长轴小于约300微米的孔制成。在一些实施方案中,其介于约50%和约75%之间;在一些实施方案中,介于约60%和约70%之间;在一些实施方案中,约65%的基质体积由长轴小于300微米的孔构成。
附图说明
图1为由低直链淀粉树薯制成的示例性涂层的SEM图像(15x)。
图2a为使用包含碳酸氢铵的粘附液体(F1和F2的总和=95%)的示例性花生涂层的各种口感属性的感官感知的主要组分分析(PCA)图。
图2b为使用不包含发酵剂(例如碳酸氢铵)的粘附液体(F1和F2的总和=96%)的示例性花生涂层的各种口感属性的感官感知的主要组分分析(PCA)图。
图3为报告使用各种基础淀粉制备的示例性花生涂层样品的脆度的图表。
图4为报告使用各种基础淀粉制备的示例性花生涂层样品的硬度的图表。
具体实施方式
如本说明书所用,术语低直链淀粉木薯淀粉是指来源于木薯植物的淀粉,该木薯植物具有天然低直链淀粉的根。植物可以是天然存在的、经基因修饰的、或通过专门的培育获得的。本说明书使用可互换的低直链淀粉和蜡质,并且可互换地使用木薯(tapioca和cassava)。
如本说明书所用,低直链淀粉是指具有小于约10%直链淀粉,在一些实施方案中小于约5%直链淀粉,在其它实施方案中小于约3%直链淀粉,在其它实施方案中淀粉具有基本上为0%的直链淀粉。
如本说明书中所用,脆度是用来表征当向其施加力时物质如何断裂的描述符,并且如应用于所公开的食料,描述了在咬吃食料时碎裂与破碎的感觉。具有低脆度的物质被感知为碎裂。相比之下,具有高脆度的物质被感知为破碎。另外,可使用质构分析仪,通过测量探针在压贴样品时测量的力峰的数目,来测量脆度。每个力峰表示探针在其穿过样品时必须穿破的表面。峰的数量越高,脆度越低。
在本说明书内,当使用质构分析仪测量脆度时,根据以下方法进行测量:用P/22mm圆柱形不锈钢探针进行测试。探针具有2.00mm/s的测试前速度和3.00mm/s的测试速度。在测试过程中,探针推进1.00mm。
如本说明书所用,硬度是使样品变形所需的力的量。具有高硬度的物质可被称为硬的,并且被认为比具有低硬度的物质(其可被称为软的)需要更多的咬合力来变形或断裂。硬度也可使用质构分析仪测量,并且与测试期间测量的力的量(g)相关。测得的力越高,样品就越硬。
在本说明书内,当使用质构分析仪测量硬度时,根据以下方法进行测量:用P/22mm圆柱形不锈钢探针进行测试。探针具有2.00mm/s的测试前速度和3.00mm/s的测试速度。在测试过程中,探针推进1.00mm。
如本说明书所用,溶解度是指物质在舌上溶解的速率。具有高溶解度的物质被认为快速溶解,而具有低溶解度的物质被认为在舌上缓慢溶解(如果存在的话)。
如本说明书所用,普通面粉是指可商购获得的小麦粉类中的一种,其被漂白并且通常比市售的通用面粉更细,并且与通用面粉相比,具有相对低的按蛋白质重量计的百分比(约8%对10%)。
如本说明书中用,不改性对于淀粉或面粉是指淀粉或面粉不以任何方式诸如通过化学改性、物理改性或酶改性进行改性;经预先凝胶化的淀粉或面粉被改性。
如本说明书所用,术语涂层厚度为在烘焙后从涂层的内边缘到其外边缘测得的涂层的长度。
如本文所用,低蛋白面粉是指按重量计含有不超过约8%蛋白质的面粉。
如本文所用,孔的长轴是孔上的点之间的最长直线距离。长轴可以但不一定包括孔的中心。另外,它可以但不一定完全在孔内延伸。
如本文所用,体密度是指涂层质量除以其体积。
如本文所用,预先凝胶化的淀粉是在存在水的情况下被加热以分解淀粉颗粒内的分子间键的淀粉。
预先凝胶化淀粉的方法在行业内是已知的,并且描述于本说明书中。
除非另外指明,否则所有百分比均为重量百分比。
淀粉可通过各种方法预先凝胶化,包括喷雾烹饪、转筒干燥、挤出或化学方法。在优选的实施方案中,淀粉是转筒干燥的。在转筒干燥过程中,在相对低的温度下,在生产转筒干燥产品片材的旋转高容量转筒上干燥生淀粉。有两种常见类型的转筒烘干机,单转筒烘干机和双转筒烘干机。在典型的单转筒工艺中,将淀粉浆料(30%-40%固体w/w)直接进料在施用辊和加热转筒之间。在双转筒过程中,将浆料进料到两个转筒之间的间隙位置处的受热表面上。通过使用刀片将烹饪和干燥过的淀粉膜从转筒表面移除并研磨至所期望的颗粒尺寸。淀粉固体的量、旋转速度、转筒温度、和转筒热传递特性上的时间、转筒的表面积以及转筒中的冷凝物移除均可影响预先凝胶化的量。
在一些实施方案中,可在介于50℃和150℃之间的温度下,在介于15rpm和30rpm之间的旋转下,对淀粉进行转筒干燥持续介于15分钟和30分钟之间的时间。
所公开的淀粉干混涂层使用第一组分,其为预先凝胶化的蜡质木薯淀粉。该涂层还包含至少一种第二组分。第二组分可为淀粉或面粉,并且可改性或可不改性。淀粉的示例性改性包括醚化、酯化、交联、糊精化、剪切、预先凝胶化、热退火、热抑制、热水分处理、酸转化、氧化、酶转化等。在一些实施方案中,第二组分是小麦粉或其它含谷蛋白的面粉。在一些实施方案中,小麦粉为普通面粉或其它低蛋白面粉。第一组分和第二组分以介于3:1和1:3之间的比率混合,并且所有比率都介于其间。在其它实施方案中,第一组分和第二组分以介于3:2和2:3之间的比率混合,在一些实施方案中是介于55:45和45:55之间,并且在一些实施方案中是1:1。在其它实施方案中,第二组分是无谷蛋白的淀粉或面粉。
将淀粉和面粉混合在一起。可根据需要将附加成分添加到混合物中,诸如化学发酵剂如碳酸氢盐,例如碳酸氢钠和碳酸氢铵。此类发酵剂还可包含酸盐,诸如磷酸钙、硫酸铵、或硫酸钠。它们还可包含酒石酸。此类发酵剂的用量将通常在涂层组合物的约0.1重量%至约1重量%的范围内。涂层还可以干混物的约10%至约40%的量包含糖。干混物还可使用通常用于小吃食品的其它调味料和调味剂,包括但不限于盐(NaCl)。
在一些实施方案中,涂层不包含发酵剂。
用粘附液体诸如水,或由糖、胶基糖、改性淀粉(诸如上文所列的那些)和淀粉衍生物、麦芽糖糊精等制成的糖浆,将干混涂层施加到食料基质。优选的糖浆包括包含糖和水的简单糖浆。糖可以介于约1:4糖与水至约4:1糖与水之间的重量比溶解于水中,并且可为介于其间的所有比率(例如介于约1:3和3:1之间,或介于约1:2和2:1之间)。在一个实施方案中,糖与水的比率为约1:1。如果将改性淀粉或胶基糖加入到糖浆中,则其可以糖浆的约1%至约25%的量加入,但更典型地小于约20%,并且在其它实施方案中小于约15%,并且在其它实施方案中为约10%。在一些实施方案中,水将是糖浆中使用糖、水、以及淀粉或胶基糖的主要组分,即糖浆将包含至少约50%的水。糖以小于约50%(即介于约1%和约50%之间)的量使用,但通常涂层将具有约25%和约50%的糖,在一些实施方案中介于约30%和约45%之间,在其它实施方案中约35%的糖。在一个实施方案中,糖浆包含约55%的水,约35%的糖和约10%的改性淀粉。糖浆还可包含其它水溶性组分,诸如上述类型的盐或化学发酵剂。
可使用盘式涂布机用粘附液体和淀粉涂层涂覆花生。这允许施加粘附液体和淀粉混合物的另选的涂层。涂布机将基本上均匀的涂层施加到基质上。可通过用粘附液体和涂层混合物交替涂覆基质来涂覆基质不止一次。实施方案使用多于一种的涂层,其它使用5种或更多种,并且其它使用10种或更多种。在一些实施方案中,具有11个层的涂层的重量为约70g和约80g。
带涂层的食料在任何类型的工业炉中烘焙,诸如常规烘箱、流化床反应器和烘干机,配备有加热装置以及其它类型的加热器的搅拌器和混合器。在介于约130℃和约190℃之间的温度下烘焙食料。在一些实施方案中,介于约150℃和约180℃之间,并且在其它实施方案中为约170℃。将食料烘焙介于约10分钟和约60分钟之间,更典型地介于约20分钟和约30分钟之间,并且更典型地约25分钟。在一些实施方案中,将带涂层的食料烘焙22分钟。
在一些实施方案中,烘焙涂层具有比由其它蜡质淀粉制成的涂层更均匀的涂层基质,如通过由长轴小于300微米的孔构成的涂层的总体积百分比测得。在一些实施方案中,多于约50%的总体积由长轴小于约300微米的孔制成。在一些实施方案中,介于约50%和约75%之间的涂层的体积由长轴小于约300微米的孔制成。在一些实施方案中,该百分比介于约60%和约70%之间,在一些实施方案中该百分比为约65%。
在一些实施方案中,烘焙涂层每使用的淀粉的量具有更高的膨胀度,该量通过涂层的体密度(重量/体积)测得。在一些实施方案中,体密度介于约0.15g/ml和约0.25g/ml之间。在一些实施方案中,介于约0.18g/ml和约0.23g/ml之间,在一些实施方案中为约0.22g/ml。
在一些实施方案中,具有11层的涂层膨胀至介于4000微米和6000微米之间。
在一些实施方案中,涂层具有低脆度;换句话讲,涂层被感知为碎裂,而不是破碎。不受理论的约束,据信低脆度是由涂层基质的均匀度造成。
现在参考图2a和图2b,其示出了各种感官属性的PCA图,图2a(95%数据来自2D绘图形式的3D感官数据)示出了用包含碳酸氢铵的粘附液体制备的示例性带涂层的花生的结果,并且图2b(96%数据来自非2D绘图形式的3D感官数据)示出了用不包含发酵剂的粘附液体制成的示例性带涂层的花生的结果。属性沿着图的周边进行分组,其中具有最接近在属性中较高的属性的点。如图所示,评估了脆度、密度、咬合期间的声音量、咬合期间的声音的音调、溶解度(涂层在舌上溶解的方式)、以及硬度。另外如图所示,由蜡质木薯制备的涂层具有最高的溶解度,但在所有其它测量的属性中比由其它预先凝胶化蜡质淀粉制备的涂层低。
脆度还与探针穿过样品时所形成的力峰的数目相关。具有较高脆度的表面将显示较少的力峰,并且具有较低脆度的表面将表现出更多的力峰。如图3所示,使用转筒干燥的蜡质木薯制备的花生涂层具有比由其它基础淀粉制备的涂层更多的峰。在一些实施方案中,涂层具有大于约4.5个峰,通过下述方法测量,在一些实施方案中,介于约4.5和约5.5个峰之间,在一些实施方案中介于约4.7和约5.2个峰之间,在一些实施方案中介于约4.9和约5.1个峰之间。
硬度也可通过质构分析仪测量,并且涉及破裂样品所需的力的量。推进探针通过样品所需的力越大,物质就越硬。如图4所示,使用转筒干燥的蜡质木薯制成的花生涂层比由其它基础淀粉制备的涂层更软。在一些实施方案中,涂层具有介于500g和850g之间的硬度,以及介于其间的所有范围和量。在示例性实施方案中,最大硬度小于800g,在其它实施方案中小于750g。在一些实施方案中,其小于700g,在一些实施方案中小于600g,并且在一些实施方案中为约550g。
虽然一些示例被具体描述为花生涂层,但本发明不受此限制。因为可将涂层转化成混合物以制备通常使用淀粉的其它小吃食品诸如薄脆饼干或加工的马铃薯片。
用于制备薄脆饼干的L0044J示例性配方还使用低蛋白面粉和预先凝胶化蜡质木薯淀粉的混合物,但通常使用的面粉比淀粉更多。例如,配方可使用至多约9份面粉比1份淀粉,但更常见的配方将使用5和6份面粉比1份淀粉。相对于淀粉,另外的实施方案可使用较少的面粉,该淀粉包含使用的蜡质木薯淀粉比面粉更多的混合物,例如采用1:9比率的面粉比淀粉(以及在上文公开的那些比率之间的所有比率)。薄脆饼干通常还需要加入脂肪和液体。脂肪可为蔬菜或油,或酥油,并且液体可包含水和液体甜味剂诸如高果糖玉米糖浆。薄脆饼干也可使用一种或多种发酵剂,诸如磷酸一钙或碳酸氢钠,风味剂诸如蔗糖,或其它甜味剂,包括莱苞迪甙M或其它莱苞迪甙,或阿洛酮糖,并且可包含盐。示例性配方提供于表1中。
表1
成分 | 实际% | 150lb批量大小 |
部分A | ||
小麦粉(弱) | 54.48 | 81.7 |
特种淀粉 | 10.65 | 16.0 |
蔗糖 | 4.59 | 6.9 |
磷酸一钙 | 0.84 | 1.3 |
碳酸氢钠 | 0.84 | 1.3 |
盐 | 0.42 | 0.6 |
部分B | ||
酥油 | 7.93 | 11.9 |
部分C | ||
水 | 18.16 | 27.2 |
HFCS 42 | 2.09 | 3.1 |
总计 | 100 | 150 |
用于制备加工马铃薯片的示例性配方包括马铃薯薄片,或包含代替面粉的马铃薯淀粉的一些其它马铃薯来源的材料。配方将通常使用比淀粉更多的马铃薯材料,通常为介于3:1马铃薯比木薯之间的量,或者在其它实施方案中,其量为2:1或甚至接近1:1的量。示例性配方提供于表2中。
小吃薄脆饼干中也观察到通过食物涂层看到的均匀基质和高膨胀度。高膨胀度也可用于加工的马铃薯片,因为其可消除对玉米淀粉的需求,这趋于使薄片更弱并且更易于破裂。
具体涉及用于涂层的混合物的使用,任何食料均可用作涂层的基质。非排他性示例包括坚果(例如,包括杏仁、腰果等)、种子(例如向日葵种子、茴香种子、南瓜种子等)、豆类或干豆(例如花生、豌豆、鹰嘴豆等)、蔬菜或任何其它适于涂层的食料。在一些实施方案中,食料被干燥,具有天然的水分含量,或为组合物,使得在烘焙之前或期间从食料转移到涂层的水分很少。通常,此类食料在涂覆和烘焙前完全烹饪,并且具有小于约5%的水分含量。
虽然本专利申请中具体讨论的实施方案使用小麦粉作为第二组分,但本发明不受此限制。预先凝胶化的蜡质木薯淀粉可与来自以下物质的淀粉或面粉混合:燕麦、西米、玉米、木薯、豌豆或其它豆粉、大麦、苋属植物、竹芋、美人蕉、藜麦和高粱、以及上述淀粉来源的蜡质(即低直链淀粉)和高直链淀粉变体。第二淀粉或面粉优选不预先凝胶化,并且更优选不以任何方式改性。在其它实施方案中,第二组分的淀粉或面粉可使用标准改性诸如醚化、酯化、交联、转化、退火、热水分处理、热抑制等进行改性。在一些实施方案中,第二淀粉是无谷蛋白的淀粉。第二组分也可以是淀粉的混合物,例如大米和小麦淀粉的混合物。
虽然本专利申请中具体讨论的实施方案是烘焙的,但本发明包括油炸涂层。使用油炸涂层的食料可与上述那些类似地制备。即使用粘附液体将涂层混合物粘附到基质上。可涂覆食料多次。然后根据本领域已知的时间和方法,在热油、或脂肪或油炸液体中油炸带涂层的食料。在示例性实施方案中,油炸液体将被加热至介于约300℃和400℃之间。将在1分钟和20分钟之间,更典型地在5分钟和10分钟之间油炸食料。
无论是否明确指出,上述公开的范围包括更大范围内的所有子范围。
在本说明书内,对克(g)作为力的量度的引用是指克力(gf)。对于预期用途,两个单元被认为具有相等的量值,使得质量的一克等于力的一克力。
通过以下实施例进一步描述了本发明的某些方面,这些示例以举例的方式提供,并且不应理解为以任何方式限制本发明的范围。本领域的普通技术人员将认识到,可对实施例中使用的方法和材料进行常规修改,这些方法和材料仍将落入本发明的实质和范围内。
规程
用于感官分析的数据由经过训练的专门小组成员获得;对于组A(使用碳酸氢铵)有12名专门小组成员,对于组B(无发酵剂)有15名专门小组成员。一般来讲,对专门小组成员进行一系列敏感性测试筛选以测量感觉敏度。一旦合格,就对其进行培训,并接受例行的表现检查。具体地讲,评估专门小组成员区分正在评估的产品属性的能力,多次评估时他们为同一产品提供类似结果的能力,以及他们的评估与小组共识的差异程度。
关于评估的花生涂层的具体属性,专门小组成员在实际评估之前已进行多次练习,以帮助确定可分辨的属性。在定义待评估的属性之后,使用类似的商业产品(花生薄脆饼干)使专门小组成员接受标准化对照样品,以确保对要评估的属性的熟悉度并校准这些属性的测量值。
六个属性如下测量:
·硬度被评估为使产品变形所需的力。在多个样品上对结果取平均值。
·在第一次咬合时对体积进行评估,测得为样品压缩时产生的噪声的量。
·在第一次咬合时对音调进行评估,测得为样品压缩时产生的噪声的音调。
·在第一次咬合时评估稠密性。在通风(低感知稠密性)和致密(高感知稠密性)之间的标度上测量食料的感知密实度。
·在第一次咬合时测量脆度。低断裂能力被感知为碎裂的,而高的脆度被感知为破碎的。
·在咀嚼期间,在样品溶解的速率下测量溶解度。
通过根据15点标度进行测试来生成感官属性的数据集。所有样品用随机化代码进行标记,并同时呈现给专门小组成员。专门小组成员在评估之前和期间用水清洗他们的味觉,并在产品之间休息两分钟以静息其味觉。专门小组成员将数据直接输入运行软件的计算机,该软件被用于收集数据。通过数据的主成分分析(PCA)生成质地图。
孔尺寸测量:通过制备样品进行SEM分析来测量孔。使用薄的刀片将涂层***。用金涂覆样品六分钟(10kV)。在15倍、25倍、50倍和100倍的放大率下拍摄图像。图1示出了在15倍放大率下使用低直链淀粉蜡质木薯淀粉涂层的带涂层的花生的SEM图像。使用ImageJ图像分析软件计算平均孔径、孔体积和孔径分布。
体积测量:使用平均直径为1mm的玻璃珠,经由体积置换法在带刻度的量筒中测量带涂层的花生薄脆饼干80片。
涂层重量是在涂覆之前、在施加所有涂层之后加入到盘涂覆机中以涂覆花生的涂层的量之间的差值。
通过将涂层重量除以涂层体积来计算体密度。
质构分析如下进行:
仪器设置:测量在得自Stable Micro Systems的质构分析仪TA.XT.plus上进行。使用P/2 2mm圆柱形不锈钢探针进行测试。探针具有2.00mm/s的测试前速度和3.00mm/s的测试速度。在测试过程中,探针推进1.00mm
在质构分析仪上进行测量。放置样品,使花生的长轴与质构分析仪的顶部表面对准。通过粘合带将样品固定到平台上。申请人对每次试验进行15次测量。
结果分析如下:
最大力(g)与硬度相关,其中最硬的样品表现出最高的力峰。脆度与观察到的峰的数目相关,并且通过计数在内部设置为0.25g力的最小力阈值下的峰的数目来获得。该设置在视觉上显示所有期望的峰均在力对位移量变曲线内计数。
涂覆方法和配方
涂覆方法需要制备涂层材料、粘附糖浆和花生。
花生制备:将生花生在170℃下标准烘烤10分钟。然后选择花生以在尺寸和形状上具有基于目视检查均匀的分布并具有光滑完整的表皮。
粘附糖浆:糖浆由糖、水和碳酸氢铵制备。然后将糖、水和碳酸氢铵加热至85℃以完全溶解糖。然后将溶液在冰浴中冷却至25℃,并且加入碳酸氢铵并混合直至完全溶解。
干混涂层:涂层由等份的普通面粉和测试淀粉制备,它们混合在一起。
花生小吃制备:称量按重量计同等量的花生和干混合物,用粘附糖浆均匀涂覆花生,然后均匀涂覆有干混涂层的第一层。重复该过程以向花生提供总共十一层干混涂层的包衣。将带涂层的花生在170℃下烘焙22分钟,直至颜色略微呈棕色。
根据表1中提供的配方制备糖浆、花生和干混涂层的特定配方。
表1
结果
涂覆有11层涂层的花生的涂层体积、重量和体密度测量报告于表2中。重量以克为单位测量,体积以毫升为单位,并且体密度以克/毫升为单位测量。
表2
如图所示,使用蜡质木薯制成的样品表现出每涂层重量更大的涂层膨胀度。重量以克为单位测量,体积以毫升为单位,并且体密度以克/毫升为单位测量。
还使用表1的配方,但不使用碳酸氢铵,对样品进行体密度测试。体密度测试报告在表3中。
表3
如图所示,碳酸氢铵在两次测试中没有改变样品之间的一般趋势,因为蜡质木薯无论烹制与否具有比使用其它预先凝胶化蜡质淀粉制成的涂层更低的体密度。
表4示出了由具有小于300微米的长轴的孔构成的涂层的差值百分比。将所有样品进行转筒干燥。蜡质玉米和蜡质马铃薯是可商购获得的样品。
表4
如可以看出的那样,使用蜡质木薯制成的涂层的基质的显著较大百分比由长轴小于300微米的孔构成。
表5中示出了由峰数目表示的脆度。
表5
如图所示,由蜡质木薯制成的涂层具有更多的峰,因此脆度较低。这与图2a和图2b中所描绘的主要组分分析一致,这些分析也表明涂层被感知为具有低脆度。
硬度示于表6中。
表6
如图所示,由蜡质木薯制成的涂层具有最低、最大的力,因此是最软的。这也对应于图2a和图2b中所描绘的主组分分析,其显示由蜡质木薯制成的涂层是最软的。
Claims (5)
1.一种带涂层的食料,包含:
a)具有小于5%的水分含量的可食用基质;以及
b)涂层,所述涂层包含至少一层混合物,所述至少一层混合物包含重量比介于3:1和1:3之间的预先凝胶化的蜡质木薯淀粉和第二组分,所述第二组分为淀粉或面粉,以及
c)粘附糖浆,
其中所述涂层通过烘焙制备,并且涂层还具有介于0.15g/ml和0.25g/ml之间的体密度,和其中所述涂层的总体积的介于50%和75%之间由具有短于300微米的长轴的孔构成;和
所述涂层具有介于4.5和5.5个峰之间的脆度并且具有介于550g和850g之间的硬度。
2.根据权利要求1所述的带涂层的食料,其中所述第二组分不含谷蛋白。
3.根据权利要求1或2所述的带涂层的食料,其中所述第二组分为未改性的小麦粉。
4.根据权利要求1或2所述的带涂层的食料,其中所述可食用基质为坚果、豆类或种子。
5.根据权利要求1所述的带涂层的食料,其中所述可食用基质为花生。
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