CN112106911A - 一种稳定分散有凝胶的玉米汁及其制备方法 - Google Patents
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Abstract
本发明公开一种稳定分散有凝胶的玉米汁及其制备方法,按照质量份数玉米汁包括:解冻玉米10份至20份;乳化剂0.1份至2份;牛奶5份至20份;大豆卵磷脂0.3份至0.8份;卡拉胶0.1份至0.5份;水100份至200份;本发明还公开了玉米汁的制备方法;该发明通过饱和烃将长链的蜡质包裹形成凝胶,具有良好口感,营养丰富,同时稳定性显著提升。
Description
技术领域
本发明涉及玉米汁技术领域,特别是涉及一种稳定分散有凝胶的玉米汁及其制备方法。
背景技术
生物蜡存在于自然界一切有生命的动植物,如蜂蜡、棕榈蜡、亚麻蜡、小烛树蜡、玉米蜡等,是具有一定功能特性的长烃链的脂肪物质,通常存在于蜡中的官能团包括醇,酯,酮和醛。
现有玉米汁多是冷冻玉米粉碎加工制得,粉碎的玉米中包含有很多的蜡质,玉米蜡的存在对玉米汁的口感和保存时间均有不利影响,但是分散于玉米汁中的玉米蜡难以去除,强行去除大大提高生产加工成本,同时也减少了玉米的营养。
发明内容
本发明的目的在于提供一种稳定分散有凝胶的玉米汁,该发明通过饱和烃将长链的蜡质包裹形成凝胶,具有良好口感,营养丰富,同时稳定性显著提升。
为解决此技术问题,本发明的技术方案是:一种稳定分散有凝胶的玉米汁,按照质量份数包括:
优选所述乳化剂包括单甘酯、双甘酯、甘油二酯中的一种或者几种。本发明通过单独或者复配使用上述乳化剂有效将脂肪与玉米蜡形成的凝胶均匀稳定的分散于玉米汁中,同时也起到消泡和稳定的作用。
优选所述乳化剂包括单甘酯和甘油二酯,二者的总量为100份时,单甘酯的质量份数为10份至30份,甘油二酯的质量份数为70份至90份。当单甘酯和甘油二酯按照上述质量份数比例复配使用时,制得的玉米汁稳定性显著提升,二者协同稳定凝胶在玉米汁体系的分散,有效延长玉米汁的货架期。
最优选单甘酯的质量份数为15份,甘油二酯的质量份数为85份。本发明中当单甘脂和甘油二酯通过上述比例复配使用时,制得玉米汁的稳定性最佳。
本发明的第二个目的在于提供一种稳定分散有凝胶的玉米汁的制备方法,该发明结合凝胶和酶解的共同作用制得稳定玉米汁。
为解决此技术问题,本发明的技术方案是:一种稳定分散有凝胶的玉米汁制备方法,包括以下步骤:
步骤一、将解冻的玉米与水按照所述质量份数混合粉碎至粒径为5至80微米;
步骤二、依次将牛奶、大豆卵磷脂、乳化剂加入至步骤一制得的物料中混合均匀;
步骤三、向步骤二制得的混合物中加入诺维信435酶酶解;
步骤四、乳化;
步骤五、均质;
灭菌后得目标产品。
优选所述步骤二超声混合工艺条件为:
功率180W至360W;时间5至25分钟。本发明在步骤二通过超声的方式对物料进行混合,提高油性的脂肪类物质在水性体系均匀分散,同时也降低油脂颗粒的粒径,脂肪烃作为饱和烃与玉米蜡接触形成凝胶颗粒,在乳化剂的作用下凝胶小颗粒均匀分散在玉米汁体系中。
优选所述步骤三酶解的工艺参数:混合物料的pH值为6.8至7.2,温度为15-55℃,酶活力5至8U/mg。本发明中通过435酶酯化制备甘油二酯,并配合添加的甘油二酯作为凝胶因子,利用酶解提高玉米汁凝胶形成的量和品质,具有一定的生物自适应性。
优选所述步骤四乳化搅拌的条件为:1000至3000转/分钟。本发明在制备过程中乳化效果好,凝胶颗粒分散均匀,玉米汁的稳定性好。
优选所述步骤五均质的工艺条件为:10至45Mpa。本发明通过上述均质条件,获得凝胶分散均匀稳定的玉米汁。
通过采用上述技术方案,本发明的有益效果是:
1、本发明通过利用牛奶和大豆卵磷脂中的饱和脂肪烃与玉米的生物蜡在水中接触形成小颗粒凝胶,小颗粒凝胶在乳化剂和卡拉胶的作用下分散在玉米汁中,脂肪烃对玉米蜡包裹,一方面减少玉米蜡对玉米汁口感的影响,另一方面作为风味剂以及营养物质的牛奶和大豆卵磷脂通过与均匀分散在玉米汁中的玉米蜡相结合促进了油相在水相混合物的稳定分散,再通过乳化剂的促进,凝胶颗粒均匀稳定的分散在玉米汁中,并且不会发生油水相分离,玉米汁的稳定性显著提高,货架期延长;
2、本发明中的制备方法现将冷冻的玉米颗粒粉碎至粒度为5至80微米后与加入的牛乳和大豆卵磷脂中的脂肪烃相接触,脂肪烃在乳化剂的作用下与混合物料体系中的生物蜡接触形成凝胶颗粒,通过酶解、乳化和均质强化凝胶颗粒在玉米汁中的均匀分散,从而避免了玉米汁出现水油相分离造成玉米汁不稳定;
3、本发明玉米汁营养丰富,口感丝滑。
从而实现本发明的上述目的。
具体实施方式
为了进一步解释本发明的技术方案,下面通过具体实施例来对本发明进行详细阐述。
实施例1
本实施例公开一种稳定分散有凝胶的玉米汁制备方法包括以下步骤:
步骤一、将解冻的玉米与水按照所述质量份数混合粉碎至粒径为5至80微米;
步骤二、依次将牛奶、大豆卵磷脂、乳化剂加入至步骤一制得的物料中混合均匀;
步骤三、向步骤二制得的混合物中加入诺维信435酶酶解;
步骤四、乳化;
步骤五、均质;
灭菌后得目标产品。
本实施例中各原料的用量详见表1所示;
本实施例中上述各步骤的工艺参数详见表2所示。
本实施例制得的玉米汁稳定系数R、口感和分层情况具体数据和描述详见表3所示。
本实施例中玉米汁稳定系数R测试的方法为:
使用分光光度计在720nm测试玉米汁吸光度A1;
将玉米汁3500转/分钟离心15分钟,取上清液稀释50倍,使用分光光度计在720nm测试玉米汁吸光度A2;
稳定系数R=A1/A2*100%。
实施例2
本实施例与实施例的主要区别详见表1和表2所示,制得玉米汁的性能详见表3所示。
实施例3
本实施例与实施例的主要区别详见表1和表2所示,制得玉米汁的性能详见表3所示。
实施例4
本实施例与实施例的主要区别详见表1和表2所示,制得玉米汁的性能详见表3所示。
实施例5
本实施例与实施例的主要区别详见表1和表2所示,制得玉米汁的性能详见表3所示。
对比例
本例的制备步骤如下:
步骤一、将解冻的玉米与水按照所述质量份数混合粉碎至粒径为5至80微米;
步骤二、依次将牛奶、大豆卵磷脂加入至步骤一制得的物料中混合均匀;
步骤四、乳化;3000转/分钟;
步骤五、均质;45Mpa;
灭菌后得目标产品。
各原料的用量详见表1所示;
上述制备各步骤的工艺参数详见表2所示。
对本例制得的玉米汁稳定系数R、口感和分层情况具体数据和描述详见表3所示。
表1实施例1至5原料用量(质量份数)
表2实施例1至5制备方法各步骤工艺参数列表
表3实施例1至5以及对比例制得玉米汁性能指标随时间变化情况
结合表1至表3的数据可知,实施例2、3和5制得的玉米汁其稳定性显著优于实施例1和实施例4,更加优于对比例,可知本发明向玉米汁加入牛乳和大豆卵磷脂配合乳化剂尤其是单甘脂与甘油二酯的复配,再结合酶解,显著提高玉米汁中凝胶颗粒的稳定性,提高玉米汁的稳定系数,且随着时间的延长,所得玉米汁稳定性得以保持,不分层,同时还具有丝滑清爽的口感。
Claims (9)
2.如权利要求1所述的一种稳定分散有凝胶的玉米汁,其特征在于:所述乳化剂包括单甘酯、双甘酯、甘油二酯中的一种或者几种。
3.如权利要求2所述的一种稳定分散有凝胶的玉米汁,其特征在于:所述乳化剂包括单甘酯和甘油二酯,二者的总量为100份时,单甘酯的质量份数为10份至30份,甘油二酯的质量份数为70份至90份。
4.如权利要求3所述的一种稳定分散有凝胶的玉米汁,其特征在于:单甘酯的质量份数为15份,甘油二酯的质量份数为85份。
5.一种如权利要求1至4任一项所述玉米汁制备方法,其特征在于:
包括以下步骤:
步骤一、将解冻的玉米与水按照所述质量份数混合粉碎至粒径为5至80微米;
步骤二、依次将牛奶、大豆卵磷脂、乳化剂加入至步骤一制得的物料中混合均匀;
步骤三、向步骤二制得的混合物中加入诺维信435酶酶解;
步骤四、乳化;
步骤五、均质;
灭菌后得目标产品。
6.如权利要求5所述的玉米汁制备方法,其特征在于:所述步骤二超声混合工艺条件为:
功率180W至360W;时间5至25分钟。
7.如权利要求5所述的玉米汁制备方法,其特征在于:所述步骤三酶解的工艺参数:混合物料的pH值为6.8至7.2,温度为15-55℃,酶活力5至8U/mg。
8.如权利要求5所述的玉米汁制备方法,其特征在于:所述步骤四乳化搅拌的条件为:1000至3000转/分钟。
9.如权利要求5所述的玉米汁制备方法,其特征在于:所述步骤五均质的工艺条件为:10至45Mpa。
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