CN111345454A - 一种浆果凝胶的成型方法及其应用 - Google Patents
一种浆果凝胶的成型方法及其应用 Download PDFInfo
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Abstract
本发明涉及一种浆果凝胶的成型方法及其应用,属于果蔬食品加工技术领域。一种浆果凝胶的成型方法,将浆果原料浆体进行两次以上超高压均质处理,得浆果浆体;将经超高压均质后的浆果浆体与魔芋胶混合后进行恒压均质,得混合浆体;将果胶、蔗糖、食盐进行匀浆后,与所得混合浆体混合均匀,得到糊状混合浆体;将糊状混合浆体密封后进行浆体凝胶化,即得浆果凝胶,其中,所述原料按质量份为:浆果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份、食盐0.2~0.8份。本发明所述浆果凝胶打印后产品立体成型率高,可实现创意制作的多元化、高精度、造型独特的餐饮果蔬冷盘,摆脱模具束缚,满足人们对个性化食品订制的需求。
Description
技术领域
本发明涉及一种浆果凝胶的成型方法及其应用,属于果蔬食品加工技术领域。
背景技术
小浆果泛指果实较小、多汁的一类果树树种,主要包括蓝莓、树莓、黑加仑、红加仑、蔓越橘、蓝靛果忍冬、欧洲花楸等。由于它们具有独特的鲜食风味,独特的保健价值,优良的加工性能等,逐渐成为目前市场的热门开发产品。大部分的小浆果长期食用,可提高人体免疫力、增强体质、健美减肥、美容、抗衰老。例如,蓝莓果实除了含有常规的糖、酸、维生素C之外,还富含维生素A、维生素B、维生素E、SOD、花青素等,蓝莓中富含的鞣花酸对多种癌变有明显的抑制作用,蓝莓中的“花青素”有保护眼睛的微血管、促进血液循环的功能,同时还具有抗氧化、延缓衰老、改善记忆力、调节血糖、抗肿瘤、预防心脏病、抗炎等诸多保健功效。
3D打印技术,又称增材制造技术、快速成型技术,是通过计算机建模,以连续的物理层叠形式来实现生产三维结构物体的技术。与传统的模具制造方法相比,3D打印技术可以实现高度复杂结构产品的制造并且提高产品的精度和质量,最大限度节省材料,设计灵活,个性化定制,同时实现批量定制生产,使快速制造变得经济节约,这使3D打印技术在各个领域中得到迅速发展。将3D打印技术应用于食品领域有很多潜在的优势,如定制化的食品设计、个性化和数字化的营养、简化供应链、拓宽可用食品材料来源等。目前开发的适于3D打印的材料主要有巧克力、谷物产品(饼干、意大利面、早餐谷物等)、乳制品、肉类和鱼类产品等。随着消费者对食品的口味、外观和健康的要求越来越高,制造新型的营养富集型食品材料是未来的发展方向。水果是人类饮食的重要组成部分,它们是在均衡饮食中提供维生素、抗氧化剂、糖、矿物质和生物活性化合物的有用工具,提高对水果材料的研究对于理论和实践应用来说是非常重要的。
3D打印对食品材料有着严格和特殊的要求,其中流变性能是决定食品材料打印性的最重要因素之一。由于水果中含水量高,碳水化合物、脂肪和蛋白质含量低,被认为是最难打印的材料,为了达到3D打印所要求的的流变性能,一般情况下,需要在水果中添加增稠剂和胶凝剂,常用的有琼脂、海藻酸盐、卡拉胶、纤维素衍生物、结冷胶、黄原胶、明胶、微晶纤维素、淀粉、果胶等。目前把果浆凝胶作为3D打印材料的研究报道较少。
发明内容
本发明的目的是提供一种改善浆果凝胶体系成型及3D精确打印性能的调控方法,所述适于3D打印的浆果凝胶体系包括浆果果浆、果胶、魔芋胶、蔗糖和食盐,配方简单,成分安全且所用材料具有一定保健特性。制备方法简单,利用双高压均质预处理方法改善浆果凝胶体系的成型及精确打印性能,打印产品成型性好,具有浓郁的浆果特征滋味及口感,弥补了目前食品3D打印材料种类少、精度差的问题。
一种浆果凝胶的成型方法,将浆果原料浆体进行两次以上超高压均质处理,得浆果浆体;将经超高压均质后的浆果浆体与魔芋胶混合后进行恒压均质,得混合浆体;将果胶、蔗糖、食盐进行匀浆后,与所得混合浆体混合均匀,得到糊状混合浆体;将糊状混合浆体密封后进行浆体凝胶化,即得浆果凝胶,
其中,所述原料按质量份为:浆果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份、食盐0.2~0.8份,
所述浆果原料浆体超高压均质处理于高压均质机中进行,超高压均质条件为:高压均质机管道入口温度为4~6℃,浆果原料浆体经200~300MPa恒定压力下处理,保持出口温度在25℃以下。
上述技术方案中,优选所述果胶为源自果蔬的高酯果胶,其分子量为20000~400000,纯度为99%,可商业购得。
上述技术方案中,优选所述浆果为蓝莓、树莓、草莓、黑加仑、红加仑、蔓越橘、蓝靛果忍冬、欧洲花楸。
上述技术方案中,优选所述魔芋胶为食品级,纯度为99%。
上述技术方案中,所述高压均质机可商业购得。
上述技术方案中,优选将浆果原料浆体进行两次超高压均质处理,得浆果浆体。
上述技术方案中,优选超高压均质条件为:高压均质机管道入口温度为4~6℃,样品经200~300MPa恒定压力下处理,保持出口温度在18~25℃。
优选地,所述恒压均质条件为:常温下,10~30MPa恒定压力下进行1次均质处理。
上述技术方案中,上述恒压均质于均质机中进行,所述均质机可商业购得。
优选地,所述方法中,所述匀浆条件为:匀浆机中以200~400r/min的速率进行匀浆,匀浆时间25~30s,得混合浆料。
上述技术方案中,所述匀浆机可商业购得。
优选地,所述浆果果浆按下述方法获得:将冷冻浆果在水中进行解冻,或新鲜浆果原料除杂后进行清洗,随后进行破碎,制浆,过滤,形成浆果原料浆体,其中,所述过滤是将制浆所得浆体经过21×32目的纱布抽滤。
优选地,将糊状混合浆体密封后于4℃放置30min,进行浆体凝胶化,即得浆果凝胶。
本发明的另一目的是提供由上述方法制得的浆果凝胶及以浆果凝胶为原料进行3D打印的方法。
一种以所述浆果凝胶为原料的3D打印方法,常温下,将所述的浆果凝胶导入至3D打印机的进料仓,按目标立体形状设置打印参数,进行分层打印;打印完成后将具有目标立体形状的产品于-10~0℃的条件下静置15~30min定型。
在本发明中,利用魔芋胶和果胶复配,与浆果果浆形成适于3D打印的浆果凝胶基质。所用的果胶是一种天然植物多糖,在食品工业中主要用作果酱和果冻中的胶凝剂、饮料的稳定剂等,具有降低血脂、止痛、降低心脏病发病率、抑制脂肪酶活性、抑制癌细胞生长和转移、诱导细胞凋亡等生物学特性,在医药工业中得到了广泛的应用。魔芋胶是一种活性多糖,含热量较低,人体食用后能够起到降脂减肥、润肠通便等作用,是一种健康的功能性食品原料。这也赋予了浆果凝胶基质一定的保健功能。
食品高压均质技术是利用高压使液体物科高速流过狭窄缝隙时受到强大剪切力、剪切后的液体物料因冲击设备内壁而产生强大撞击力以及因静压力突降与突升而产生的空穴***力等综合作用,把原先颗粒比较粗大的乳浊液或悬浮液加工成颗粒非常细微信定的乳浊液或悬浮液,从而使得液体物料体系更加稳定,根据均质压力水平的不同,可以分为高压均质(HPH,压力<200MPa)和超高压均质(UHPH,压力<400MPa)。在食品行业,高压均质可以将食品原料的浆、汁、液进行细化、混合,从而大大提高食品均匀度和细度,增加其渗透性能和吸收性能,且能够较好的保持食品物料原有的营养成分、色泽和口感等等品质,提高食品质量,延长食品的货架期。在本发明中,利用超高压均质处理浆果果浆,利用高压均质处理第一步混合浆果凝胶基质,大大改善了浆果凝胶体系的3D打印质构特性及产品口感,也提高了浆果凝胶体系的3D打印精度。
本发明的有益效果是:本发明所述方法中,浆果原料采用全果制浆及抽滤技术,最大限度减少原料加工损失,使浆果凝胶浆料保有浆果丰富的花青素、维生素、多酚、植物膳食纤维等营养成分及典型风味特征。本发明采用果胶、魔芋胶等具有生物活性功能的天然原料作为调节剂,既有效强化了浆果凝胶浆料的营养质量,又为其提供了良好的质构特性。本发明采用双均质分步处理工艺使浆果打印材料细腻、粘度适中,具有良好的流动性,不易堵塞打印头,打印过程无需精准控温,简化了打印工艺,降低了使用时对环境控制的要求,提高了打印的适应性、可操作性,提升了浆果打印制品的成型效果。本发明的打印后产品立体成型率高,可实现创意制作的多元化、高精度、造型独特的餐饮果蔬冷盘,摆脱模具束缚,满足人们对个性化食品订制的需求。
具体实施方式
下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明,但不以任何方式限制本发明。
下述实施例中所述试验方法,如无特殊说明,均为常规方法;所述试剂和材料,如无特殊说明,均可从商业途径获得。
具体实施方式之一:
一种以所述浆果凝胶为原料的3D打印方法,包括以下步骤:
(1)将冷冻浆果在水中进行解冻,或新鲜浆果原料除杂后进行清洗;
(2)将步骤(1)得到的浆果经破碎、制浆,形成浆果原料浆体;
(3)将步骤(2)得到的浆果原料浆体经过滤后,进行超高压均质,得浆果果浆,其中,所述将浆果原料浆体超高压均质条件为:高压均质机管道入口温度为4~6℃,样品经200~300MPa恒定压力下处理,保持出口温度在25℃以下,并使浆果原料浆体经过2次超高压均质处理;
(4)将步骤(3)所得的超高压均质后浆果果浆按照浆果果浆70~80份、魔芋胶3.0~8.5份的比例与魔芋胶混合,得混合浆体;
(5)将步骤(4)得到的混合浆体进行均质;
(6)将果胶11~20份、蔗糖1.5~6.0份、食盐0.2~0.8份匀浆后,加入到步骤(5)得到的浆体中充分混合,得到糊状混合浆体;
(7)将步骤(6)得到的糊状混合浆体用保鲜膜封口,于4℃低温下放置30min进行浆体预凝胶化,即得到浆果凝胶浆料;
(8)在常温下进行食品3D打印,将步骤(7)得到的浆果凝胶浆料导入至打印机的进料仓,按照所期望的结构来设置打印参数,在喷嘴直径尺寸为0.84mm条件下按照软件设定好的模型进行分层打印。
(9)将步骤(8)打印完成后具有一定立体形状的产品于-10~0℃的低温下静置15~30min定型,定型后取出装盘。
优选地,步骤(3)中所述将浆果原料浆体经过21×32目的纱布抽滤,再进行超高压均质。
优选地,步骤(4)中所述魔芋胶为食品级,纯度为99%。
优选地,步骤(6)中所述果胶是来自果蔬中的高酯果胶、分子量为20000~400000、纯度为99%。
优选地,步骤(5)中所述混合浆体均质条件为:常温下,在10~30MPa恒定压力下进行1次均质处理。
优选地,步骤(6)中所述将果胶、蔗糖、食盐用匀浆机中以200~400r/min的速率进行匀浆,匀浆时间25~30s,得糊状混合浆体。
下述实施例中所用高压均质机购自BEE International,商品型号为DeBEE2000;所用均质机购自APV,商品型号为APV-1000;所述果胶为高脂果胶,购自广州西楚生物科技有限公司,分子量为20000~400000、纯度为99%。
实施例1
一种以所述浆果凝胶为原料的3D打印方法,包括以下步骤:
将冷冻蓝莓在水中进行解冻,剔除烂果后进行清洗。将清洗好的蓝莓原料放入制浆中破碎、制浆。将蓝莓原料浆体经过21×32目的纱布进行抽滤。设置超高压均质条件为:高压均质机入口温度4℃、处理压力220MPa,出口温度18℃。将经抽滤后的蓝莓果浆在设置的均质条件下进行2超高压次均质,形成蓝莓均质原浆。按质量份数将72份蓝莓原浆与6份魔芋胶进行混合。常温下,将混合后的果浆于均质机中15MPa恒定压力下进行均质处理。将果胶、蔗糖、食盐按照13.5份:3.4份:0.3份的比例进行混合,再用匀浆机匀浆25s后,加入到均质后的蓝莓果浆中,得到的糊状蓝莓混合浆体。再将糊状蓝莓混合浆体转移到烧杯中盖上保鲜膜封口,将烧杯放入4℃的冰箱中静置30min,得到蓝莓凝胶制品。通过上述方法制得的蓝莓凝胶黏度是376.3Pa·s
室温下,将蓝莓凝胶导入至打印机的进料仓,选择打印边长为17.5mm的正方体,设置出料速度0.006cm3/s,打印速度30mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体蓝莓凝胶制品放在4℃冰箱中静置15min进行定型,定型后取出装盘。打印制品的模型相似度达到89.9%。
实施例2
一种以所述浆果凝胶为原料的3D打印方法,包括以下步骤:
将鲜树莓进行清洗。将清洗好的树莓原料放入制浆中破碎、制浆。将树莓原料浆体经过21×32目的纱布进行抽滤,去除树莓种子。设置超高压均质条件为:高压均质机入口温度4℃、处理压力200MPa,出口温度20℃。将经抽滤后的树莓果浆在设置的均质条件下进行2超高压次均质,形成树莓均质原浆。按质量份数,将75份树莓原浆与3.5份魔芋胶进行混合。常温下,将混合后的果浆于均质机中20MPa恒定压力下进行均质处理。将果胶、蔗糖、食盐按照18份:5份:0.4份的比例进行混合,再用匀浆机匀浆22s后,加入到均质后的树莓果浆中,得到的糊状树莓混合浆体。再将糊状树莓混合浆体转移到烧杯中盖上保鲜膜封口,将烧杯放入4℃的冰箱中静置30min,得到树莓凝胶制品。通过上述方法制得的树莓凝胶黏度是348.1Pa·s。
室温下,将树莓凝胶导入至打印机的进料仓,选择打印边长为17.5mm、高为12mm的长方体,设置出料速度0.005cm3/s,打印速度28mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体树莓凝胶制品放在4℃冰箱中静置20min进行定型,定型后取出装盘。打印制品的模型相似度达到93.5%。
实施例3
一种以所述浆果凝胶为原料的3D打印方法,包括以下步骤:
将鲜草莓进行清洗。将清洗好的草莓原料放入制浆中破碎、制浆。将草莓原料浆体经过21×32目的纱布进行抽滤,去除草莓种子。设置超高压均质条件为:高压均质机入口温度6℃、处理压力250MPa,出口温度20℃。将经抽滤后的草莓果浆在设置的均质条件下进行2超高压次均质,形成草莓均质原浆。按质量份数,将77份草莓原浆与6.5份魔芋胶进行混合。常温下,将混合后的果浆于均质机中25MPa恒定压力下进行均质处理。将果胶、蔗糖、食盐按照20份:4.5份:0.5份的比例进行混合,再用匀浆机匀浆25s后,加入到均质后的草莓果浆中,得到的糊状草莓混合浆体。再将糊状草莓混合浆体转移到烧杯中盖上保鲜膜封口,将烧杯放入4℃的冰箱中静置30min,得到草莓凝胶制品。通过上述方法制得的草莓凝胶黏度是402.1Pa·s。
室温下,将草莓凝胶导入至打印机的进料仓,选择打印边长为17.5mm的长方体,设置出料速度0.005cm3/s,打印速度30mm/s,喷嘴直径尺寸为0.84mm,进行分层打印。将打印后正方体草莓凝胶制品放在4℃冰箱中静置15min进行定型,定型后取出装盘。打印制品的模型相似度达到90.4%。
以上所揭露的仅为本发明较佳实施例而已,当然不能以此来限定本发明之权利范围,本领域普通技术人员可以理解实现上述实施例的全部或部分流程,并依本发明权利要求所作的等同变化,仍属于发明所涵盖的范围。
Claims (8)
1.一种浆果凝胶的成型方法,其特征在于:将浆果原料浆体进行两次以上超高压均质处理,得浆果浆体;将经超高压均质后的浆果浆体与魔芋胶混合后进行恒压均质,得混合浆体;将果胶、蔗糖、食盐进行匀浆后,与所得混合浆体混合均匀,得到糊状混合浆体;将糊状混合浆体密封后进行浆体凝胶化,即得浆果凝胶,
其中,所述原料按质量份为:浆果果浆70~80份、果胶11~20份、魔芋胶3.0~8.5份、蔗糖1.5~6.0份、食盐0.2~0.8份,
所述浆果原料浆体超高压均质处理于高压均质机中进行,超高压均质条件为:高压均质机管道入口温度为4~6℃,浆果原料浆体经200~300MPa恒定压力下处理,保持出口温度在25℃以下。
2.根据权利要求1所述的方法,其特征在于:所述恒压均质条件为:常温下,10~30MPa恒定压力下进行1次均质处理。
3.根据权利要求1所述的方法,其特征在于:所述方法中,所述匀浆条件为:匀浆机中以200~400r/min的速率进行匀浆,匀浆时间25~30s,得混合浆料。
4.根据权利要求1所述的方法,其特征在于:所述果胶为源自果蔬的高酯果胶,其分子量为20000~400000,纯度为99%;所述魔芋胶为食品级,纯度为99%。
5.根据权利要求1所述的方法,其特征在于:所述浆果果浆按下述方法获得:将冷冻浆果在水中进行解冻,或新鲜浆果原料除杂后进行清洗,随后进行破碎,制浆,过滤,形成浆果原料浆体,其中,所述过滤是将制浆所得浆体经过21×32目的纱布抽滤。
6.根据权利要求1所述的方法,其特征在于:将糊状混合浆体密封后于4℃放置30min,进行浆体凝胶化,即得浆果凝胶。
7.权利要求1~6任一项所述方法制得的浆果凝胶。
8.一种以权利要求7所述浆果凝胶为原料的3D打印方法,其特征在于:常温下,将权利要求7所述的浆果凝胶导入至3D打印机的进料仓,按目标立体形状设置打印参数,进行分层打印;打印完成后将具有目标立体形状的产品于-10~0℃的条件下静置15~30min定型。
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