CN111165767A - 一种粉红色樱花味花形果冻产品配方及其制备工艺 - Google Patents
一种粉红色樱花味花形果冻产品配方及其制备工艺 Download PDFInfo
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Abstract
本发明涉及一种粉红色樱花味花形果冻产品配方及其制备工艺，制备时，将白砂糖和琼脂、海藻酸盐、结冷胶、刺槐豆胶、卡拉胶、魔芋粉、钾盐按照配方混合均匀，将柠檬酸盐加入RO水中，加热至80‑90℃，打开搅拌器，高速搅拌，再将复配胶和白砂糖混合物缓慢投入RO水中，保温至70‑90℃之间；持续高速搅拌保持20‑40min至没有肉眼可见胶粒，加入钙盐，成果冻胶液；在将保温在70‑90℃果冻胶液，通过成型设备传输至花型模具中，冷却凝固成型，形成果冻。果冻形状不受产品包装限制，在最小包装单位内，可同时存在多个花型凝胶果冻，且果冻口感Q弹有咀嚼感。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种粉红色樱花味花形果冻产品配方及其制备工艺。
背景技术
传统果冻是以水、食糖为主要原料，辅以增稠剂等食品添加剂，添加或不添加果蔬制品、乳及乳制品等原料，经溶胶、调配、灌装、杀菌、冷却等工序加工而成的胶状食品。
传统果冻分为含乳果冻、凝胶果冻、可吸果冻；凝胶果冻内容物从包装容器倒出后，能基本保持原有形态，呈凝胶状的果冻；该凝胶果冻的形状受产品包装形式的影响，产品包装外形决定果冻形状。
传统果冻加工工艺主要由溶胶➡调配➡注杯➡杀菌➡冷却。
发明内容
本发明提出一种形状不受产品包装限制，在最小包装单位内，可同时存在多个花型凝胶果冻粉红色樱花味花形果冻的果冻产品配方及其制备工艺。
本发明的技术方案：
一种粉红色樱花味花形果冻产品配方，所述产品配方如下：白砂糖：1-30%、RO水：60-95%、钙盐：0.0006-2.4%、酸度调节剂：0.02-1.8%、山梨酸盐：0.01-0.05%、琼脂：0-3.6%、海藻酸盐：0-3%、结冷胶：0-1.8%、刺槐豆胶：0-1.8%、卡拉胶：0-3%、魔芋粉：0-1.8%、钾盐：0.0006-0.9%、食用香精：0-3%、着色剂：0-5%。
一种粉红色樱花味花形果冻产品的制备工艺，所述果冻产品的制备工艺包括如下工艺步骤：
1）制备果冻胶液
所述果冻胶液的配方为：白砂糖：5-25%、RO水：70-92%、酸度调节剂：0.01-1%、钙盐：0.001-2%、琼脂：0.1-6%、海藻酸盐：0.01-5%、结冷胶：0.001-3%、刺槐豆胶：0.001-3%、卡拉胶：0.01-5%、魔芋粉：0.01-3%、钾盐：0.001-1.5%、食用香精：0-3%、着色剂：0-5%；按照胶液配方，将白砂糖和琼脂、海藻酸盐、结冷胶、刺槐豆胶、卡拉胶、魔芋粉、钾盐按照配方混合均匀，将酸度调节剂加入RO水中，加热至80-90 ℃，打开搅拌器，高速搅拌，再将复配胶和白砂糖混合物缓慢投入RO水中，保温至70-90 ℃之间；持续高速搅拌保持20-40min至没有肉眼可见胶粒，加入钙盐，成果冻胶液，保温备用。
2）制备保存液
所述保存液配方为：RO水：70-90%、钙盐：0-3%、白砂糖：0-20%、酸度调节剂：0.05-3%、山梨酸盐：0.01-0.1%；按照保存液的配方，将白砂糖溶解在RO水中，再将其余配料加入，加热至40-50 ℃，使白砂糖全部溶解，成保存液，冷却至40 ℃以下备用。
3）果冻成型
将保温在70-90 ℃的果冻胶液，通过成型设备传输至花型模具中，冷却凝固成型，形成果冻。
4）灌装杀菌
将成型的花型果冻与保存液按照一定比例灌装杀菌，得到果冻产品。
在步骤（2）所述保存液的检测指标为Brix：0.1-20、 Ph：2.8-5.0。
在步骤（2）所述中所述保存液内添加0-3%食用香精和/或0-5%着色剂。
在步骤（3）中所述果冻为2-8mm厚片状花型的的樱花形状，其花型直径0.3-5cm。
在步骤（4）中所述果冻：保存液=6:4。
本发明的优点是，设计合理，构思巧妙，在传统果冻制备基础上复配了海藻酸盐、结冷胶等各类食品胶，再通过增加钙盐，使其与钙离子反应；在二价金属离子的作用下，发生化学反应并同时形成交联，而获得一种特殊凝胶，在经过高温杀菌后能够保持其应有的形状，稳定性更好，口感更加Q弹，这样，冷却凝固的果冻形状不受产品包装限制，在最小包装单位内，可同时存在多个花型凝胶果冻，且果冻口感Q弹有咀嚼感。
具体实施方式
一种粉红色樱花味花形果冻产品配方，其特征在于：所述产品配方如下：白砂糖：1-30%、RO水：60-95%、钙盐：0.0006-2.4%、酸度调节剂：0.02-1.8%、山梨酸盐：0.01-0.05%、琼脂：0-3.6%、海藻酸盐：0-3%、结冷胶：0-1.8%、刺槐豆胶：0-1.8%、卡拉胶：0-3%、魔芋粉：0-1.8%、钾盐：0.0006-0.9%、食用香精：0-3%、着色剂：0-5%，以上所有原料配比总和为100%。
上述粉红色樱花味花形果冻产品的制备工艺，所述果冻产品的制备工艺包括如下工艺步骤：
1）制备果冻胶液
所述果冻胶液的配方为：白砂糖：5-25%、RO水：70-92%、酸度调节剂：0.01-1%、钙盐：0.001-2%、琼脂：0.1-6%、海藻酸盐：0.01-5%、结冷胶：0.001-3%、刺槐豆胶：0.001-3%、卡拉胶：0.01-5%、魔芋粉：0.01-3%、钾盐：0.001-1.5%、食用香精：0-3%、着色剂：0-5%，以上原料配比总和为100%；按照胶液配方，将白砂糖和琼脂、海藻酸盐、结冷胶、刺槐豆胶、卡拉胶、魔芋粉、钾盐按照配方混合均匀，将酸度调节剂加入RO水中，加热至80-90 ℃，打开搅拌器，高速搅拌，再将复配胶和白砂糖混合物缓慢投入RO水中，保温至70-90 ℃之间；持续高速搅拌保持20-40min至没有肉眼可见胶粒，加入钙盐，成果冻胶液，保温备用。
2）制备保存液
所述保存液配方为：RO水：70-90%、钙盐：0-3%、白砂糖：0-20%、酸度调节剂：0.05-3%、山梨酸盐：0.01-0.1%、食用香精：0-3%、着色剂：0-5%，以上原料配比总和为100%；按照保存液的配方，将白砂糖溶解在RO水中，再将其余配料（不含食用香精和着色剂）加入，加热至40-50 ℃，使白砂糖全部溶解，成保存液，其检测指标为Brix：0.1-20、 Ph：2.8-5.0，添加或不添加食用香精和着色剂，冷却至40 ℃以下备用。
3）果冻成型
将保温在70-90 ℃果冻胶液，通过成型设备传输至花型模具中，冷却凝固成型，形成果冻，呈2-8mm厚片状花型的的樱花形状，其花型直径0.3-5cm。
4）灌装杀菌
将成型的花型果冻：保存液按6:4灌装杀菌，得到果冻产品。
由于文字表达的有限性，而客观上存在无限的具体结构，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的前提下，还可以做出若干改进、润饰或变化，也可以将上述技术特征以适当的方式进行组合；这些改进润饰、变化或组合，或未经改进将发明的构思和技术方案直接应用于其它场合的，均应视为本发明的保护范围。
Claims (6)
1.一种粉红色樱花味花形果冻产品配方，其特征在于：所述产品配方如下：白砂糖：1-30%、RO水：60-95%、钙盐：0.0006-2.4%、酸度调节剂：0.02-1.8%、山梨酸盐：0.01-0.05%、琼脂：0-3.6%、海藻酸盐：0-3%、结冷胶：0-1.8%、刺槐豆胶：0-1.8%、卡拉胶：0-3%、魔芋粉：0-1.8%、钾盐：0.0006-0.9%、食用香精：0-3%、着色剂：0-5%。
2.一种粉红色樱花味花形果冻产品的制备工艺，其特征在于，所述果冻产品的制备工艺包括如下工艺步骤，
1）制备果冻胶液
所述果冻胶液的配方为：白砂糖：5-25%、RO水：70-92%、酸度调节剂：0.01-1%、钙盐：0.001-2%、琼脂：0.1-6%、海藻酸盐：0.01-5%、结冷胶：0.001-3%、刺槐豆胶：0.001-3%、卡拉胶：0.01-5%、魔芋粉：0.01-3%、钾盐：0.001-1.5%、食用香精：0-3%、着色剂：0-5%；按照胶液配方，将白砂糖和琼脂、海藻酸盐、结冷胶、刺槐豆胶、卡拉胶、魔芋粉、钾盐按照配方混合均匀，将酸度调节剂加入RO水中，加热至80-90 ℃，打开搅拌器，高速搅拌，再将复配胶和白砂糖混合物缓慢投入RO水中，保温至70-90 ℃之间；持续高速搅拌保持20-40min至没有肉眼可见胶粒，加入钙盐，成果冻胶液，保温备用；
2）制备保存液
所述保存液配方为：RO水：70-90%、钙盐：0-3%、白砂糖：0-20%、酸度调节剂：0.05-3%、山梨酸盐：0.01-0.1%；按照保存液的配方，将白砂糖溶解在RO水中，再将其余配料加入，加热至40-50 ℃，使白砂糖全部溶解，成保存液，冷却至40 ℃以下备用；
3）果冻成型
将保温在70-90 ℃果冻胶液，通过成型设备传输至花型模具中，冷却凝固成型，形成果冻；
4）灌装杀菌
将成型的花型果冻与保存液按照一定比例灌装杀菌，得到果冻产品。
3.根据权利要求2所述的一种粉红色樱花味花形果冻产品的制备工艺，其特征在于，在步骤（2）所述保存液的检测指标为Brix：0.1-20、 Ph：2.8-5.0。
4.根据权利要求2所述的一种粉红色樱花味花形果冻产品的制备工艺，其特征在于，在步骤（2）所述中所述保存液内添加0-3%食用香精和/或0-5%着色剂。
5.根据权利要求2所述的一种粉红色樱花味花形果冻产品的制备工艺，其特征在于，在步骤（3）中所述果冻为2-8mm厚片状花型的的樱花形状，其花型直径0.3-5cm。
6.根据权利要求2所述的一种粉红色樱花味花形果冻产品的制备工艺，其特征在于，在步骤（4）中所述果冻：保存液=6:4。
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