CN103478625A - 一种香椿脆片及其制备方法 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种香椿脆片及其制备方法,所述的香椿脆片,是以香椿芽粉配以L-阿拉伯糖、水苏糖、烟酰胺、茶绿色素经混合、成型、烘干而制成;其原料由以下重量百分比组成:香椿芽粉65-80%,L-阿拉伯糖18-30%,水苏糖1.979-4.958%,烟酰胺0.001-0.002%,茶绿色素0.02-0.04%。本发明香椿脆片,最大限度地保留了香椿芽的有益成分和保健功效,具有浓郁的天然风味和香椿独有的香鲜品味。产品中的香椿芽采用了超微粉碎技术,所得细粉分散度增大,利于分布和吸收,同时与其他成分能够紧密结合,混合均匀性好,使得产成品外观美观。产品制备工艺简单,工艺成熟易掌控,适宜工业化生产。
Description
技术领域
本发明属于食品加工领域,涉及一种休闲型脆片食品,具体涉及一种香椿脆片及其制备方法。
背景技术
香椿[Toona sinensis.(A.Juss.)Roem.]为楝科香椿属,又名香椿芽、香椿头等,多年生落叶乔木;分布于我国南北各地。中医认为,香椿味苦、性寒、无毒,有清热解毒、止血、健脾理气、涩带固精等功效。其药用价值《本草纲目》、《日华子本草》、《民间常用草药汇编》、《四川中药志》等本草均有记载,现代医学研究证明,香椿对金黄色葡萄球菌、肺炎双球菌、痢疾杆菌和伤寒杆菌等,都有明显的抑制作用。香椿芽含有极丰富的营养,据分析,每100克香椿芽中,含有蛋白质9.8克,钙143毫克,维生素C115毫克,都列蔬菜中的前茅,另外,尚含有磷135毫克,胡萝卜素1.36毫克,以及铁和B族维生素等营养物质。香椿以嫩芽、嫩叶供食用,每年春季萌发的新芽,即为可食用的香椿芽。香椿嫩芽脆嫩多汁,色泽鲜美,具有独特的浓郁香气,香椿的营养价值极高,因此,深受人们的喜爱,是我国传统的优质高档调味蔬菜,也是腌制加工的原料之一。由于香椿季节性较强,很难满足人们的四季消费需求,就目前主要的香椿加工产品,主要有腌制香椿、速冻香椿、脱水香椿、香椿酱等,这些产品也仅作为佐餐小菜和烹调用料,很难给人们提供食用的随意性和方便性,为此,研究开发一种香椿脆片,给人们提供一种具有特色风味的休闲食品,是本发明的主要目的所在。目前尚未见有关制备香椿脆片的相关报道。
发明内容
本发明的目的在于提供一种香椿脆片。
本发明的另一目的还在于提供一种香椿脆片的制备方法。
为实现上述目的,本发明采用了以下技术方案:
本发明所述的香椿脆片,是以香椿芽粉配以L-阿拉伯糖、水苏糖、烟酰胺、茶绿色素经混合、成型、烘干而制成。
其中香椿芽粉、L-阿拉伯糖、水苏糖、烟酰胺,茶绿色素由以下重量百分比组成:香椿芽粉65-80%,L-阿拉伯糖18-30%,水苏糖1.979-4.958%,烟酰胺0.001-0.002%,茶绿色素0.02-0.04%。
所述的香椿芽粉是由以下方法制得:选择新鲜、柔嫩除去老梗、黄叶的香椿芽用清水洗净,沥干水分后,放入沸水中漂烫30-50S,以烫透为度,再捞出放入100℃、含有重量百分比为0.2%的食盐,0.05%的抗坏血酸和0.25%的柠檬酸的混合护色水溶液中,漂烫20S,然后用流动水漂洗干净,放入竹筛中沥干水分,将沥干水分后的香椿切成细丝,然后采用烘干机进行干燥,经粉碎,得香椿芽粉。
上述所述的干燥为采用65-80℃的低温热风干燥8-10小时。
上述所述的粉碎可采用超微粉碎设备粉碎成1800-2000目的超微粉。
上述所述的粉碎也可以采用普通粉碎设备粉碎成120-150目的细粉。
所述的L-阿拉伯糖、水苏糖、烟酰胺、茶绿色素均为可在市场购得的符合食品应用规定的市售产品。
L-阿拉伯糖
L-阿拉伯糖是从玉米芯梗、果皮半纤维素中提取、分离而得到的五碳原子糖,又被称为阿戊糖,其甜度为蔗糖的一半,L-阿拉伯糖本身很难被消化道吸收,即使长期食用也不会对身体带来不利影响,对人体没有毒性,在体内得不到利用的部分可从尿中排出抑制蔗糖的代谢与吸收,因此有辅助的降糖作用,L-阿拉伯糖作为一种低热量的糖,能抑制因摄入蔗糖而导致的血糖升高,对预防并治疗与高血糖相关的疾病起到辅助降糖的作用;能通过有效的抑制高脂高糖饮食中的蔗糖的吸收而达到降低血糖的作用;能够降低及稳定血糖值,从而起到保护及修复胰腺,预防糖尿病的作用。L-阿拉伯糖有改变骨骼肌纤维成分的功效,通过支配糖酵解到糖氧化来影响腹部脂肪组织的增长,这种肌纤维比例的改变有改善Ⅱ型糖尿病和肥胖的作用。L-阿拉伯糖最显著的作用是抑制人体小肠内蔗糖酶活性,从而调节人体对蔗糖的过量吸收,同时它还能在肠道中激活、增殖有益菌,改善代谢功能,能够调节血糖、血脂和减少脂肪堆积,使得它在减肥、控制糖尿病等方面的应用前景看好,此外还有梳理骨骼肌,口腔杀菌等功效,L-阿拉伯糖解决了既保持甜味又绿色保健的健康的矛盾,L-阿拉伯糖,具有降糖保肾、润肠通便、排毒养颜、美容护肤,调节血糖、祛脂减肥等功效,被国外作为原料广泛用于“三高一超”的特定人群。2008年5月,L-阿拉伯糖被国家卫生部批准为“新资源食品”。
水苏糖,是天然存在的一种四糖,是一种可以促进双歧杆菌等有益菌增殖的功能性低聚糖,纯品为白色粉末,味稍甜,甜度为蔗糖的22%,味道纯正,无任何不良口感或异味。水苏糖对人体胃肠道内的双歧杆菌、乳酸杆菌等有益菌群有着极明显的增殖作用,能迅速改善人体消化道环境,调节微生态平衡。据学者研究报道,水苏糖具有以下特点:(1)水苏糖类似于某些水溶性膳食纤维,无毒,可直接食用;(2)水苏糖对人体胃肠道内的双歧杆菌、乳酸杆菌等有益菌群有着极明显的增殖作用,能迅速改善人体消化道内环境;(3)水苏糖在人体的胃、小肠等器官内不被破坏,能直接到达肠道有益菌群所在的大肠部位,显著促进双歧杆菌增殖;(4)水苏糖可促进VB1、B2、B1、B12等维生素的合成,促进胃肠道对钙、镁等元素的吸收;(5)水苏糖服后不产生腹胀,悄然滋润胃肠道;(6)水苏糖有活性因子,可吸收胃肠道有毒物质及病原菌,进而增强人体免疫力。
烟酰胺,又称维生素PP,为维生素强化剂,本品是机体组织中重要的递氮体,参与氧化还原反应,有维持皮肤和神经健康,促进消化道功能和扩血管的作用,本品在本发明中的应用一是提供烟酰胺的营养功效,二是本品可起到产品护色的辅助作用。
茶绿色素,其性状为黄绿色或墨绿色粉末,易溶于水,是由茶叶经除杂、清洗,经有机酸、维生素C浸提、过滤、浓缩,进一步分离制成。茶绿色素在本发明中的应用,一是起到很好的着色效果,二是同时具有很好的抗氧化作用,有助于制成品的保存。
一种香椿脆片的制备方法,其特征在于,是将香椿芽经挑选、除杂,漂烫,护色,干燥后,采用超微粉碎设备进行粉碎,然后与L-阿拉伯糖,水苏糖,烟酰胺,茶绿色素混合,采用压片设备压制成型,烘干,包装即得。
所述烘干为采用75-85℃的低温热风烘干8-10小时。
为了便于产品的储存和保鲜,香椿脆片的包装采用抽真空包装或充氮包装。
本发明的有益效果
(1)本发明方法制得的香椿脆片,最大限度地保留了香椿芽的有益营养成分和保健功效,具有浓郁的天然风味和香椿独有的品味。
(2)本发明产品的制备,其烘干加热步骤均采用低温工艺,能够最大限度地保留香椿芽的清香味,同时采用真空或充氮包装,避免了产品香气成分的散失,能有效地防止香椿脆片的氧化,延长产品保质期。
(3)本发明产品中香椿芽采用了超微粉碎技术,所得细粉分散度增大,利于分布和吸收,同时与其他成分能够紧密结合,混合均匀性好,使得产成品外观美观,且香椿的清香味浓。产品香脆可口,营养丰富,增添了人们的喜食性。
(4)本发明产品加入L-阿拉伯糖,使得产品更有益于高血糖、高脂血症的人们食用;水苏糖的应用,有益于胃肠道内有益菌群的增殖,改善人体消化道环境;烟酰胺不仅能起到其维生素PP有效功能,更会使香椿脆片的固有绿色起到护色的辅助作用。茶绿色素在本发明中的应用具有很好的抗氧化作用,防止香椿脆片中各有益成分的氧化。
(5)本发明产品制备工艺简单,工艺成熟易控制,易于工业化生产,成本低,能给人们提供廉价的休闲食品,满足不同消费群体的需求,同时为开拓香椿食品增添了新的品种。
具体实施方式
以下实施例是对本发明的进一步说明,它并不是对本发明的限制。
实施例1
选择新鲜、柔嫩的香椿芽用清水洗净,并剔除老梗、黄叶等不能食用部分,捞出,沥干水分后,放入沸水中漂烫30-50S,以烫透为度,再捞出放入100℃、含有质量百分比为0.2%的食盐,0.05%的抗坏血酸和0.25%的柠檬酸的混合护色水溶液中,漂烫20S,然后用流动水漂洗干净,放入竹筛中沥干水分,再将沥干水分后的香椿切成细丝,然后放入烘干机中采用65-80℃的低温热风干燥8-10小时,再经超微粉碎设备粉碎成1800-2000目的超细粉,得香椿芽粉备用。
实施例2
选择新鲜、柔嫩的香椿芽用清水洗净,并剔除老梗、黄叶等不能食用部分,捞出,沥干水分后,放入沸水中漂烫30-50S,以烫透为度,再捞出放入100℃、含有质量百分比为0.2%的食盐,0.05%的抗坏血酸和0.25%的柠檬酸的混合护色水溶液中,漂烫20S,然后用流动水漂洗干净,放入竹筛中沥干水分,再将沥干水分后的香椿切成细丝,然后放入烘干机中采用65-80℃的低温热风干燥8-10小时,再经普通粉碎设备粉碎成120-150目的细粉得香椿芽粉,备用。
实施例3
称取实施例1制备的香椿芽粉80公斤,L-阿拉伯糖18公斤,水苏糖1.979公斤,烟酰胺0.001公斤,茶绿色素0.02公斤混合均匀,采用压片设备压制成型,置于烘箱中,采用75-85℃的低温热风烘干8-10小时,采用聚乙烯复合袋抽真空包装,即制得香椿脆片成品。
实施例4
称取实施例1制备的香椿芽粉65公斤,L-阿拉伯糖30公斤,水苏糖4.958公斤,烟酰胺0.002公斤,茶绿色素0.04公斤混合均匀,采用压片设备压制成型,置于烘箱中,采用85℃的低温热风烘干8小时,采用铝箔复塑袋充氮包装,即制得香椿脆片成品。
实施例5
称取实施例1制备的香椿芽粉72.5公斤,L-阿拉伯糖24公斤,水苏糖3.4685公斤,烟酰胺0.0015公斤,茶绿色素0.03公斤混合均匀,采用压片设备压制成型,置于烘箱中,采用75℃的低温热风烘干10小时,采用铝箔复塑袋充氮包装,即制得香椿脆片成品。
实施例6
称取实施例1制备的香椿芽粉75公斤,L-阿拉伯糖21.973公斤,水苏糖3公斤,烟酰胺0.002公斤,茶绿色素0.025公斤混合均匀,采用压片设备压制成型,置于烘箱中,采用80℃的低温热风烘干9小时,采用铝箔复塑袋充氮包装,即制得香椿脆片成品。
实施例7
称取实施例2制备的香椿芽粉70公斤,L-阿拉伯糖26.4138公斤,水苏糖3.55公斤,烟酰胺0.0012公斤,茶绿色素0.035公斤混合均匀,采用压片设备压制成型,置于烘箱中,采用85℃的低温热风烘干8小时,采用聚乙烯复合袋抽真空包装,即制得香椿脆片成品。
Claims (7)
1.一种香椿脆片,其特征在于:是由香椿芽粉配以L-阿拉伯糖、水苏糖、烟酰胺、茶绿色素经混合、成型、烘干而制成;
其中香椿芽粉、L-阿拉伯糖、水苏糖、烟酰胺,茶绿色素由以下重量百分比组成:香椿芽粉65-80%,L-阿拉伯糖18-30%,水苏糖1.979-4.958%,烟酰胺0.001-0.002%,茶绿色素0.02-0.04%。
2.如权利要求1所述的香椿脆片,其特征在于,香椿芽粉是由以下方法制得:选择新鲜、柔嫩除去老梗、黄叶的香椿芽用清水洗净,沥干水分后,放入沸水中漂烫30-50S,以烫透为度,再捞出放入100℃、含有重量百分比为0.2%的食盐,0.05%的抗坏血酸和0.25%的柠檬酸的混合护色水溶液中,漂烫20S,然后用流动水漂洗干净,放入竹筛中沥干水分,将沥干水分后的香椿切成细丝,然后采用烘干机进行干燥,经粉碎,得香椿芽粉。
3.如权利要求2所述的香椿脆片,其特征在于:所述的干燥为采用65-80℃的低温热风干燥8-10小时。
4.根据权利要求1或2所述的香椿脆片,其特征在于:所述的香椿芽粉为1800-2000目的超微粉。
5.根据权利要求1或2所述的香椿脆片,其特征在于:所述的香椿芽粉为120-150目的细粉。
6.一种如权利要求1或2所述的香椿脆片的制备方法,其特征在于:是将香椿芽经挑选、除杂,漂烫,护色,干燥后,采用超微粉碎设备进行粉碎,然后与L-阿拉伯糖,水苏糖,烟酰胺,茶绿色素混合,采用压片设备压制成型,烘干,包装即得。
7.如权利要求6所述的方法,其特征在于:所述烘干为采用75-85℃的低温热风烘干8-10小时。
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