CN116671612A - 一种高纤速溶全芒果粉及其制备方法与应用 - Google Patents
一种高纤速溶全芒果粉及其制备方法与应用 Download PDFInfo
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Classifications
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- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种高纤速溶全芒果粉及其制备方法与应用,涉及食品加工技术领域。该芒果粉由以下质量配比的原料组成:芒果原浆100~200份、膳食纤维3~20份、抗氧化剂0.1~5份。该制备方法步骤为:将新鲜成熟芒果经选果、清洗后,速冻,低温打浆得到芒果原浆,再与膳食纤维、抗氧化剂混合并均质得到果浆,经真空冷冻干燥,得到高纤速溶全芒果粉。该芒果粉具有芒果香味突出、颜色鲜艳、膳食纤维含量高、溶解性能好、储藏稳定好、果粉含量高且不含有糊精,解决了现有技术制备芒果粉营养物质损失大、风味及色泽不佳、果粉含量不高和升糖指数高的弊端。
Description
技术领域
本发明属于食品加工领域,具体涉及一种高纤速溶全芒果粉及其制备方法与应用。
背景技术
芒果是一种典型的岭南特色水果,汁多味浓,酸甜适口,深受人们喜爱。但新鲜芒果极易腐烂变质,目前国内外产量最大的芒果深加工产品是芒果浆及浓缩果汁等,这些产品需要储藏都需要通过灭菌这一热加工过程,芒果经过热处理后,其风味和色泽等品质会出现严重下降。因此,将芒果加工成果粉是一条可行的解决途径,果粉相比于芒果浆、浓缩果汁具有以下优势:(1)贮藏稳定性好,果粉水分含量一般低于10%,既可以有效抑制微生物繁殖,又可以降低水果内酶的活性,有利于贮藏;(2)运输成本低,制粉后体积减小,节约了包装材料,同时降低了运输费用;(3)使用方便,生产营养咀嚼片或作为配料添加到其他食品中,不仅丰富了产品种类,还改善了食品色泽、风味和营养。但目前生产的果粉品质不高,主要存在的以下问题:(1)果粉加工时达不到细胞级破碎及纤维束断裂,果蔬粉粒径大,营养成分无法有效析出,增加了吸收难度;(2)加工工艺不统一,导致果蔬粉色、香、味差异大、废渣多等问题;(3)制粉时温度过高,破坏果蔬粉的营养成分、色泽,产生焦糊味。
目前,关于芒果干燥制粉的研究主要采用胶磨破碎,破碎产生的热量造成果浆风味物质、营养成分的损失,降低感官品质;同时果浆与氧气接触后易发生氧化褐变,影响果浆的色泽。郑毅等(2020)采用胶体磨对新鲜芒果果肉进行打浆,并通过热风干燥工艺制备速溶芒果粉,工艺简单,生产成本低。但获得的芒果粉营养成分保留率低,β-胡萝卜素、VC损失严重;果粉呈浅黄色,偏离新鲜果肉的色泽。解决果粉黏连结块也是果粉生产中关键问题,芒果含有较多可溶性糖,直接干燥制粉容易结块,为了改善芒果粉的结块,可以在干燥前向芒果浆中添加高分子抗结剂。麦芽糊精价格低,水中溶解度高,是最常用的抗结剂。中国发明专利CN201310742129.5(申请号)公开了一种芒果微胶囊速溶粉及其制备方法,所述芒果微胶囊速溶粉包括:芒果原浆30~40份,麦芽糊精60~80份,得到的芒果微胶囊速溶粉含水量低、溶解性好,方便食用。芒果粉生产中通常需要加入20%以上的麦芽糊精作为抗结剂,但麦芽糊精容易造成食用者的血糖明显波动,需要控糖的人群不适合大量食用,同时麦芽糊精对芒果粉风味具有掩蔽作用,影响产品的感官特性,这会导致果粉中原果含量低和风味不佳。因此,寻找一种新的全芒果粉的制备方法以克服现有技术缺陷,具有广阔的应用前景。
发明内容
本发明要解决的技术问题是克服以上缺陷,首要目的是提供一种高纤速溶全芒果粉。
本发明的再一目的是提供一种高纤速溶全芒果粉的制备方法,该方法可制备得到一种富含膳食纤维且不含有糊精的芒果粉,能够提高果粉纯度,改善产品品质。
本发明的又一目的是提供上述高纤速溶全芒果粉的应用。
为了解决上述技术问题,本发明采用如下技术方案:
一种高纤速溶全芒果粉,由以下成分按质量配比组成:芒果原浆100~200份、膳食纤维3~20份、抗氧化剂0.1~5份。
进一步的,由以下成分按质量配比组成:芒果原浆100份、膳食纤维3~6份、抗氧化剂0.1~0.5份。
所述膳食纤维优选为大豆纤维、豌豆纤维和燕麦纤维中的一种。
所述抗氧化剂优选为抗坏血酸、抗坏血酸钠、柠檬酸钠中的两种或三种组成的混合物。
本发明提供了一种高纤速溶全芒果粉的制备方法,包括以下步骤:
将新鲜成熟芒果经选果、清洗、速冻后,低温打浆得到芒果原浆,再与膳食纤维、抗氧化剂混合并均质得到果浆料液,经真空冷冻干燥,得到高纤速溶全芒果粉。
进一步的,所述速冻条件为:-18℃~-40℃速冻2~3小时。
进一步的,所述低温打浆时所用冷媒为液氮,控制温度在-70℃~-200℃,打浆转速为2000rpm~8000rpm,持续30~70s。
进一步的,所述均质条件为:3000rpm~20000rpm条件下剪切5~20秒,重复5~8次,均质后果浆料液的粒度在150微米以下。
进一步的,所述真空冷冻干燥条件为:干燥时间为12~24h,真空度为10~50Pa,冷阱温度为-60℃~-30℃,芒果粉的水分含量控制在5%以内。
进一步的,所述真空冷冻干燥后还进行灭菌、密封包装。
上述的高纤速溶全芒果粉在固体饮料、液体饮料、冰淇淋、烘焙及调味料中的应用。
本发明创新性的采用冷冻破碎技术,利用低温下糖、纤维等不易破碎组分变脆,从而解决破碎过程的黏连;常温破碎时,因温度升高容易导致物料香气成分、营养成分的损失,冷冻破碎则能有效避免这类问题,液氮可带走破碎时产生的热量,物料处于低温环境,能够消除温度升高引起的品质劣变;此外,液氮的排氧作用能用避免物料与空气接触,避免发生氧化反应和酶促褐变。本技术有效采用冷冻破碎技术高效解决了芒果破碎过程中品质劣变,且实现了芒果的全利用,这是本发明技术的关键之一。
本发明采用膳食纤维作为抗结剂,有效解决了芒果粉黏连结块的问题,添加量低至3%,实现了产品的高纤化和高原果含量,提升了产品健康功能,且对产品的风味有一定程度的提升,这是本发明的又一关键技术。
本发明与现有技术及产品相比,具有如下优点:
(1)液氮低温打浆不仅保证了果浆中果肉的细腻程度,还通过液氮低温排氧作用,减少果浆与氧气的接触,同时对加工环境制冷降温,更好地保护果浆的色泽和营养成分,提高了果浆的品质。
(2)本发明制备的芒果粉富含膳食纤维且不含有糊精,明显提高了产品的营养性和健康性。尤其是本发明通过添加膳食纤维更好地促进消化和固体废物的***,能够调节血糖,有助于预防糖尿病,是肥胖症及三高人群补充膳食纤维和维生素C的适宜选择。
(3)本发明生产的芒果粉,性能稳定,不易结块,冲调性好,有效保留了原料的营养成分、色泽、口感和风味,提高了果粉纯度,改善了产品品质。
附图说明
图1为不同实施例及对比例制备的芒果粉的外观形态图。
图2为不同实施例及对比例制备的芒果粉的DSC曲线。
具体实施方式
下面结合具体实施例对本发明作进一步具体详细描述,但本发明的实施方式不限于此,对于未特别注明的工艺参数,可参照常规技术进行。
实施例1
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-18℃速冻3小时得到冷冻果肉,-200℃液氮低温打浆得到冷冻果浆,打浆机转速为8000rpm,持续30s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、大豆纤维3份、抗坏血酸0.2份、抗坏血酸钠0.2份、柠檬酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在3000rpm下剪切20秒,重复7次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为10Pa,冷阱温度为-30℃,干燥时间为24小时。
S05.包装:将上述芒果粉在辐照剂量为2.0kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例2
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-30℃速冻2.5小时得到冷冻果肉,-150℃液氮低温打浆得到冷冻果浆,打浆机转速为5000rpm,持续50s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、大豆纤维4份、抗坏血酸0.3份、柠檬酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在8000rpm下剪切15秒,重复6次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为20Pa,冷阱温度为-40℃,干燥时间为20小时。
S05.包装:将上述芒果粉在辐照剂量为1.6kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例3
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-40℃速冻2小时得到冷冻果肉,-70℃液氮低温打浆得到冷冻果浆,打浆机转速为2000rpm,持续70s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、大豆纤维6份、抗坏血酸0.05份、抗坏血酸钠0.05份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在20000rpm下剪切5秒,重复8次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为50Pa,冷阱温度为-60℃,干燥时间为12小时。
S05.包装:将上述芒果粉在辐照剂量为1.0kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例4
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-18℃速冻3小时得到冷冻果肉,-200℃液氮低温打浆得到冷冻果浆,打浆机转速为8000rpm,持续30s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、豌豆纤维4份、抗坏血酸钠0.2份、柠檬酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在3000rpm下剪切15秒,重复8次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为20Pa,冷阱温度为-40℃,干燥时间为20小时。
S05.包装:将上述芒果粉在辐照剂量为1.6kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例5
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-40℃速冻2小时得到冷冻果肉,-70℃液氮低温打浆得到冷冻果浆,打浆机转速为2000rpm,持续70s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、豌豆纤维6份、抗坏血酸0.1份、抗坏血酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在20000rpm下剪切8秒,重复6次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为40Pa,冷阱温度为-60℃,干燥时间为12小时。
S05.包装:将上述芒果粉在辐照剂量为1.0kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例6
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-30℃速冻2.5小时得到冷冻果肉,-150℃液氮低温打浆得到冷冻果浆,打浆机转速为5000rpm,持续50s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、燕麦纤维3份、抗坏血酸钠0.4份、柠檬酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在8000rpm下剪切10秒,重复7次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为10Pa,冷阱温度为-30℃,干燥时间为24小时。
S05.包装:将上述芒果粉在辐照剂量为2.0kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
实施例7
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-40℃速冻2小时得到冷冻果肉,-70℃液氮低温打浆得到冷冻果浆,打浆机转速为2000rpm,持续70s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、燕麦纤维5份、抗坏血酸0.2份、柠檬酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在20000rpm下剪切10秒,重复5次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为30Pa,冷阱温度为-50℃,干燥时间为16小时。
S05.包装:将上述芒果粉在辐照剂量为1.3kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
对比例1
S01.芒果原浆制备:新鲜成熟芒果经过选果清洗后,在-18℃速冻3小时得到冷冻果肉,-200℃液氮低温打浆得到冷冻果浆,打浆机转速为8000rpm,持续30s,温度恢复至室温得到液态芒果原浆。
S02.调配:按质量比芒果原浆100份、抗坏血酸0.4份、抗坏血酸钠0.1份混合,将上述混合液搅拌均匀。
S03.均质:用剪切机在3000rpm下剪切20秒,重复6次得到果浆。
S04.干燥:将步骤S3所得料液真空冷冻干燥,真空度为10Pa,冷阱温度为-60℃,干燥时间为24小时。
S05.包装:将上述芒果粉在辐照剂量为2.0kGy 60Co-γ辐照杀菌后,用铝箔自封袋真空包装,使之避光、密封、防潮防尘。
对比例2
商业芒果粉(麦芽糊精添加量为20%~30%,购买于广州)
实验例1
对对比例1制备的芒果粉(记作CM1)、对比例2的商业芒果粉(记作CM2)以及实施例1~7制备的芒果粉(分别记作SF3,SF4,SF6,PF4,PF6,OF3,OF5)进行外观评价,芒果粉的外观形态如图1所示。随着膳食纤维添加量的增加,结块逐渐消失,芒果粉更加细腻、分散。未添加膳食纤维的芒果粉CM1粉末相互粘结,可观察到数量较多的聚集块,果粉形成明显结块,流动性降低。当膳食纤维添加量为3%时,芒果粉无明显结块或分层,与商业芒果粉相差不大;当膳食纤维添加量达6%时,芒果粉质地均匀、细腻,分散程度优于商业芒果粉。
实验例2
利用Color Reader CR-10Plus色差仪测定对比例及实施例制备芒果粉的色差,结果如下表所示,所有芒果粉均呈现金黄色。未添加膳食纤维的芒果粉CM1亮度L*最低,添加膳食纤维制备的芒果粉光泽度较好,且随着膳食纤维添加量的增加,芒果粉的亮度L*逐渐增加,可能原因:芒果粉细腻程度提高,能够反射更多光线而更加明亮。未添加膳食纤维的芒果粉CM1与商业芒果粉的总色差ΔE相差最大,说明两者色泽差异较大。而芒果粉的总色差ΔE随着膳食纤维添加量增加而增大,接近商业芒果粉的总色差。值得注意的是,添加6%大豆纤维制备的芒果粉的亮度L*、总色差ΔE高于其他添加膳食纤维制备的芒果粉,最接近商业芒果粉,说明添加大豆纤维更有利于维持芒果粉的色泽。
表1
注:同一列不同上标小写字母表示差异显著(p<0.05)。
实验例3
利用差示扫描量热仪DSC Q20对对比例及实施例制备的芒果粉在0℃~70℃,10℃/min进行温度扫描,吸热曲线会出现一个台阶,此时的温度就是玻璃化转变温度,通过玻璃化转变可以解释芒果粉的结块,结果如图2所示。随着膳食纤维添加量的增加,芒果粉的玻璃化转变温度逐渐提高。未添加膳食纤维的芒果粉CM1玻璃化转变温度最低,仅14.97℃,常温下果粉处于橡胶态,性质不稳定,会出现粘连结块。当膳食纤维添加量为3%以上时,制备的芒果粉SF3、SF4、SF6、PF4、PF6、OF3、OF5的玻璃化转变温度分别为24.40℃、31.17℃、36.39℃、23.63℃、29.78℃、20.85℃、28.30℃,玻璃化转变温度均有明显提高,常温下芒果粉处于玻璃态,能够保持均匀、分散状态。值得关注的是,添加6%大豆纤维制备的芒果粉具有较高的玻璃化转变温度,明显高于其他添加膳食纤维制备的芒果粉。
实验例4
将对比例及实施例制备的芒果粉复溶,对复溶果汁的香气、滋味进行感官评价,结果如下表2所示。对比例1、实施例1~7制备的芒果粉香气、滋味评分明显高于商业芒果粉,具有芒果固有的香气和滋味。商业芒果粉因较高麦芽糊精的添加导致香气、滋味评分不佳,而对比例1采用液氮低温打浆、实施例1~7采用液氮低温打浆以及添加膳食纤维,均有利于保留芒果的挥发性香气成分,提高果粉纯度,感官品质更佳。
表2
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (10)
1.一种高纤速溶全芒果粉,其特征在于:由以下成分按质量配比组成:芒果原浆100~200份、膳食纤维3~20份、抗氧化剂0.1~5份。
2.根据权利要求1所述的一种高纤速溶全芒果粉,其特征在于:由以下成分按质量配比组成:芒果原浆100份、膳食纤维3~6份、抗氧化剂0.1~0.5份。
3.根据权利要求1所述的高纤速溶全芒果粉,其特征在于:所述膳食纤维为大豆纤维、豌豆纤维和燕麦纤维中的一种;
所述抗氧化剂为抗坏血酸、抗坏血酸钠、柠檬酸钠中的两种或三种组成的混合物。
4.权利要求1~3任一项所述的一种高纤速溶全芒果粉的制备方法,其特征在于:包括以下步骤:
将新鲜成熟芒果经选果、清洗、速冻后,低温打浆得到芒果原浆,再与膳食纤维、抗氧化剂混合并均质得到果浆料液,经真空冷冻干燥,得到高纤速溶全芒果粉。
5.根据权利要求4所述的一种高纤速溶全芒果粉的制备方法,其特征在于:所述速冻条件为:-18℃~-40℃速冻2~3小时。
6.根据权利要求4所述的一种高纤速溶全芒果粉的制备方法,其特征在于:所述低温打浆时所用冷媒为液氮,控制温度在-70℃~-200℃。
7.根据权利要求4所述的一种高纤速溶全芒果粉的制备方法,其特征在于:所述均质条件为:3000rpm~20000rpm条件下剪切5~20秒,重复5~8次,均质后果浆料液的粒度在150微米以下。
8.根据权利要求4所述的一种高纤速溶全芒果粉的制备方法,其特征在于:所述真空冷冻干燥条件为:干燥时间为12~24h,真空度为10~50Pa,冷阱温度为-60℃~-30℃,芒果粉的水分含量控制在5%以内。
9.根据权利要求4所述的一种高纤速溶全芒果粉的制备方法,其特征在于:所述真空冷冻干燥后还进行灭菌、密封包装。
10.权利要求1~3任一项所述的高纤速溶全芒果粉在固体饮料、液体饮料、冰淇淋、烘焙及调味料中的应用。
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