CN112244275A - 一种爆珠类食品二次固化加工工艺 - Google Patents
一种爆珠类食品二次固化加工工艺 Download PDFInfo
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Abstract
本发明涉及爆珠食品的加工,属于食品加工领域。一种爆珠类食品,包括内部汁液和外部的凝聚壳体,首先将配置的汁液滴入凝固液,获得滴珠,然后将获得的滴珠转移至固化液中进行固化。该工艺结合各溶液相的组分配比,凝聚壳体内表面由汁液中离子促进凝聚、外表面由外部凝聚液二次凝聚。采用本技术方案所制备的爆珠采用二次固化工艺,爆珠外壳内表面在汁液与凝固液的触面间形成,外壳外表面在固化液中进一步经过离子交换而固化,提升壳体强度,且整个过程中汁液中高浓度糖溶液包含、渗入在外壳壳体中,糖分子络合外层水分子提升外壳中的水分含量的同时,降低其冰点,使得爆珠在‑18℃冷链存储运输状况下能够长期稳定保存。
Description
技术领域
本发明涉及人造食品的加工,尤其涉及一种爆珠类食品二次固化加工工艺。
背景技术
爆珠类人造食品是目前流行于各个饮品、点心等零食餐饮行业的重要配料,起源于以糯米粉为主料的粉圆食品,但受限于粉圆依靠淀粉的固化而获得的球状食品,其内外组分均已,口感内外一致,自古以来是南方地区汤类食品的重要添加配料。爆珠人造食品则是基于粉圆食品所进行的改进,使得爆珠食品具有粉圆软滑外部口感的同时,还具有内包馅料,比如果汁果酱等成分,入口滑润,嚼劲十足,爆浆味道丰富。爆珠相对于粉圆无论是口味还是口感,都有了质的提升。
现有技术多采用凝胶固话技术制备爆珠,在液滴外表形成固化层,内部包裹液态浆体成分,形成爆珠食品。但这种工艺存在固化层强度弱,固化层本身内外固化不均一,外表粘度过大的问题,同时这种爆珠的固化层多依靠人造固化剂固化,内部不含有食品材料,味同嚼蜡。更重要的是,目前市面上所生产的爆珠均不能承受低温处理,低温下爆珠内部爆裂、外层粉化,导致爆珠食品无法承受普遍的-18℃左右的超低温运输,除非添加防腐剂,否则难以长距离冷冻运输与存储。
因此,制造一种耐低温存储、富有口感的爆珠,是目前食品加工行业所面临的急需解决的问题。
发明内容
本发明所要解决的技术问题是提供一种爆珠类食品二次固化加工工艺,解决现在的爆珠类食品口感单一、不能耐低温存储的问题。
技术方案
一种爆珠类食品二次固化加工工艺,其特征在于:
步骤1:将糖浆、凝聚离子盐I、增稠剂配置成汁液;
步骤2、配置凝胶的水溶液,获得凝固液;
步骤3:将凝聚离子盐配置成固化液;
步骤4:将步骤1配置的汁液滴入凝固液,获得滴珠;
步骤5:将步骤4获得的滴珠转移至步骤3获得的固化液中进行固化。
进一步,步骤1中所述的凝聚离子盐I选自含有钙离子的盐,包括但不限于碳酸氢钙、氯化钙、碳酸钙、氢氧化钙。
进一步,步骤1中所述的增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、***胶中的一种或多种,用于增加汁液的浓稠度,减缓溶液分子的移动速冻,控制凝胶层的形成速度。
进一步,步骤1中糖浆浓度选自10wt%~30wt%、凝聚离子盐I浓度选自0.5wt%~3wt%、增稠剂的浓度选自0.1wt%~2wt%。
进一步,步骤2中所述凝胶选自可溶的海藻酸盐,包括但不限于海藻酸钠。
进一步,步骤2中海藻酸钠的浓度为0.5wt%~10wt%.
进一步,步骤3中所述凝聚离子盐II选自乳酸钙,浓度选自0.5wt%~5wt%。
进一步,步骤4中所制备滴珠的直径为0.3~1公分;
进一步,步骤4中滴珠在凝固液中的固化时间为2~8min;步骤5中固化的时间为5~10min。
进一步,步骤5所制备的滴珠置于纯净水中清洗后,冷冻保存。
一种上述爆珠类食品二次固化加工工艺所制备的爆珠类食品,包括内部汁液和外部的凝聚壳体,凝聚壳体包括两个凝聚面,内表面由汁液中离子促进凝聚,外表面由外部凝聚液促进凝聚形成,凝聚壳体内包含来自汁液的糖浆。
有益效果
采用本技术方案所制备的爆珠采用二次固化工艺,爆珠外壳内表面在汁液与凝固液的触面间形成,后改外壳外表面在固化液中进一步经过离子交换而固化,且整个过程中汁液中高浓度糖溶液渗入外壳中,糖分子络合外层水离子提升外壳中的水分含量的同时,降低其冰点,使得爆珠在-18℃冷链存储运输状况下能够长期稳定保存。而以常规技术手段所制备的爆珠壁厚较高,且内部汁液中的味觉物质难以渗入,口感差,经过-18℃的冷冻存储下,对照例中爆珠外壳损坏、粉末化,不在具备原爆珠的形态。这些现有爆珠加工技术所难以克服的缺点在本技术方案中予以充分的解决。
附图说明
图1为本发明实施例1~6所制备产品冷冻前的实物图;
图2为本发明实施例1~6所制备产品-18℃冷冻后的实物图;
图3为本发明实施例1~6所制备产品-18℃冷冻后恢复室温的实物图;
图4为本发明汁液滴入凝固液的操作;
图5为本发明滴珠在凝固液中的固化;
图6为本发明滴珠捏碎后的放大细节图。
具体实施方式
下面结合具体实施例和附图,进一步阐述本发明。
本发明是提出一种爆珠类食品二次固化加工工艺,解决现在的爆珠类食品口感单一、不能耐低温存储的问题。技术方案的实施例如下:
对照例1
称取复合糖浆10g,氯化钙0.5g,卡拉胶0.1g溶于纯净水中,配置100g汁液。称取海藻酸钠0.5g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
对照例2
称取复合糖浆30g,碳酸氢钙3g,海藻酸钠2g溶于纯净水中,配置100g汁液。称取海藻酸钠10g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化2~8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
对照例3
称取复合糖浆15g,氢氧化钙1.5g,甲基纤维素1.0g溶于纯净水中,配置100g汁液。称取海藻酸钠5g配置100g凝固液。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例1
称取复合糖浆10g,氯化钙0.5g,卡拉胶0.1溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠0.5g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙0.5,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例2
称取复合糖浆30g,氯化钙3g,海藻酸钠2g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠10g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙5g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例3
称取复合糖浆15g,氯化钙1.5g,甲基纤维素1g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠5g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙2.5g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.5cm。形成的滴珠在凝固液中固化6min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置10分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例4
称取复合糖浆18g,氯化钙2.5g,瓜尔胶0.5g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠8g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙4g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为1cm。形成的滴珠在凝固液中固化3min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置6分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例5
称取复合糖浆12g,氯化钙2.4g,琼脂1.8g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠8g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙2g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.8cm。形成的滴珠在凝固液中固化8min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置5分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例6
称取复合糖浆18g,氯化钙0.8g,黄原胶0.8g溶于纯净水中,配置100g汁液。本实施了中汁液中钙盐和增稠剂混合,提升溶液粘稠度,便于爆珠的形成;
称取海藻酸钠6g配置100g凝固液,本实施例中海藻酸钠的钠盐用于被汁液中的二价钙盐交换,促进海藻酸大分子的凝聚,形成爆珠外壳;本实施例中复合糖浆起到降低爆珠整体凝固点的作用,其在爆珠外壳中阻止外壳因冷冻固话而损坏,且提升外壳本身的口感,防止外壳的过度固化。
称取乳酸钙6g,40℃温水浸泡后剧烈搅拌,直至溶液澄清,得到配置的100g固化液。本实施例中,固化液中含有的钙盐进一步促进爆珠外层的海藻酸大分子凝聚,提高爆珠的结构强度。
将汁液置于滴定期中,并降温至0~5℃,滴定至凝固液中凝固成球状滴珠。同时调整滴管孔径,使得滴珠直径为0.4cm。形成的滴珠在凝固液中固化5min后,将滴珠用筛网捞出,迅速放入固化液中,在固化液中静置5分钟后,滴珠的表面二次固化,形成光滑不黏连的表面爆珠。然后将获得的爆珠放入纯净水中清洗一次后,放入容器中,冷冻-18℃保存。
实施例7冷冻实验
将实施例1~6、对照试验1~3所制备的爆珠自-18℃下取出后,置于纯净水中25℃下解冻,25min后观察对照;将实施例1~6、对照试验1~3所制备的爆珠自-18℃下取出后,人工剥离各爆珠外壳,粉碎后提取上清液,以复合糖浆为标准,采用旋光法测定糖含量;将实施例1~6、对照试验1~3所制备的爆珠自-18℃下取出后,人工剥离各爆珠外壳后,测定外壳厚度。具体各项测试结果如下:
编号 | 制备工艺 | 解冻实验结果 | 糖分含量 | 壳体厚度 |
对照例1 | 一次固化 | 粉碎 | 2.4% | 1.27mm |
对照例2 | 一次固化 | 粉碎 | 1.2% | 1.32mm |
对照例3 | 一次固化 | 粉碎 | 1.6% | 1.22mm |
实施例1 | 二次固化 | 爆珠完整 | 6.2% | 0.65mm |
实施例2 | 二次固化 | 爆珠完整 | 25.4% | 0.43mm |
实施例3 | 二次固化 | 爆珠完整 | 12.6% | 0.5mm |
实施例4 | 二次固化 | 爆珠完整 | 14.5% | 0.62mm |
实施例5 | 二次固化 | 爆珠完整 | 7.1% | 0.71mm |
实施例6 | 二次固化 | 爆珠完整 | 12.1% | 0.45mm |
根据实施例1~6、对照例1~3及性质实验实施例7结果可知,本技术方案所制备的爆珠经过二次固化技术,其在冷冻存储下的保存效果非常稳定,在常见的-18℃下依据本技术方案所制备的爆珠质量受影响。而以常规技术手段所制备的爆珠壁厚较高,且内部汁液中的味觉物质难以渗入,口感差,经过-18℃的冷冻存储下,对照例中爆珠外壳损坏、粉末化,不再具备原爆珠的形态。
Claims (9)
1.一种爆珠类食品二次固化加工工艺,其特征在于,步骤包括:
步骤1:将糖浆、凝聚离子盐I、增稠剂配置成汁液;
步骤2、配置凝胶的水溶液,获得凝固液;
步骤3:将凝聚离子盐配置成固化液;
步骤4:将步骤1配置的汁液滴入凝固液,获得滴珠;
步骤5:将步骤4获得的滴珠转移至步骤3获得的固化液中进行固化。
2.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤1中所述的凝聚离子盐I选自含有钙离子的盐,包括但不限于碳酸氢钙、氯化钙、碳酸钙、氢氧化钙。
3.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤1中所述的增稠剂选自卡拉胶、黄原胶、甲基纤维素、魔芋胶、瓜尔胶、琼脂、海藻酸钠、可得然胶、***胶中的一种或多种。
4.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤1中糖浆浓度选自10wt%~30wt%、凝聚离子盐I浓度选自0.5wt%~3wt%、增稠剂的浓度选自0.1wt%~2wt%。
5.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤2中所述凝胶选自可溶的海藻酸盐;步骤2中海藻酸钠的浓度为0.5wt%~10wt%。
6.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤3中所述凝聚离子盐II选自乳酸钙,浓度选自0.5wt%~5wt%。
7.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤4中所制备滴珠的直径为0.3~1公分。
8.如权利要求1所述的爆珠类食品二次固化加工工艺,其特征在于,步骤4中滴珠在凝固液中的固化时间为2~8min;步骤5中固化的时间为5~10min。
9.一种权利要求1~8所制备的爆珠类食品,包括内部汁液和外部的凝聚壳体,其特征在于,凝聚壳体包括两个凝聚面,内表面由汁液中离子促进凝聚,外表面由外部凝聚液促进凝聚形成,凝聚壳体内包含来自汁液的糖浆。
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CN115500442A (zh) * | 2022-09-19 | 2022-12-23 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | 一种双层悬浮爆珠及其制备方法 |
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CN115500442A (zh) * | 2022-09-19 | 2022-12-23 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | 一种双层悬浮爆珠及其制备方法 |
CN115500442B (zh) * | 2022-09-19 | 2024-02-27 | 贵州省生物技术研究所(贵州省生物技术重点实验室、贵州省马铃薯研究所、贵州省食品加工研究所) | 一种双层悬浮爆珠及其制备方法 |
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