CN103494069A - 一种水磨糯米粉 - Google Patents
一种水磨糯米粉 Download PDFInfo
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- CN103494069A CN103494069A CN201310491369.2A CN201310491369A CN103494069A CN 103494069 A CN103494069 A CN 103494069A CN 201310491369 A CN201310491369 A CN 201310491369A CN 103494069 A CN103494069 A CN 103494069A
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- A—HUMAN NECESSITIES
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Abstract
本发明公开的一种水磨糯米粉,涉及食品加工技术领域;是由糯米、高油玉米、糙米、土豆、刀豆和绿豆制备而成,其制备过程包括:备料,糯米、糙米预处理,土豆预处理,高油玉米预处理,刀豆预处理,绿豆预处理,糯米粉合成;具有营养价值较高,适合制作各种食品,且具有滋性适中、易食用、口感柔软爽滑、水煮不浑汤等特点,可用于制作汤圆、糯米糍、小圆子等食品,还可用于制作冰淇淋、水果羹等食品。
Description
技术领域
本发明涉及食品加工技术领域,特别是一种水磨糯米粉。
背景技术
糯米味甘、性温,入脾、胃、肺经,具有补中益气、健脾养胃、止虚汗等功效,对脾胃虚寒、食欲不佳、腹胀腹泻有缓解作用;同时,糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生索B2、烟酸及淀粉等,营养丰富;特别是由糯米加工而成的糯米粉,以柔软、韧滑、香糯而著称,是制作汤团、元宵之类食品和家庭小吃的上佳食料。但是,现有的糯米粉,大都采用糯米直接粉碎或采用水磨的方法加工而成,其滋性太强,不利于消化;且由于滋性过高,经常沾牙,食用时相当麻烦。如中国专利(专利申请号200710192655.3)“一种超细水磨糯米粉加工工艺”,其工艺流程包括:成品糯米→除铁→浸泡→水磨I级→水磨II级→水磨III级→过滤→压滤→破碎→气流干燥I级→气流干燥II级→布袋分离→过筛I级→过筛II级→包装→成品。应用本发明加工的水磨糯米粉,颗粒细微,外观洁白细腻,口感清香柔润,味鲜爽口,柔软爽滑;做成的食品具有晶莹、透明、水煮不糊、不开裂,且汤清如水,极富韧性。又如中国专利(专利申请号201110101393.1)“糯米粉干法加工方法”,采用具有下述特征和参数的粉碎系统直接将糯米粒粉碎至100目以上的糯米粉,粉碎系统包括粉碎机和与粉碎机相连接的分级机,所述粉碎机具备下述特征,一是卧式,二是无筛,三是锤片打击糯米粒;所述分级机转子的线速度为20米-50米/秒;分级机机内空腔最大截面处的吸粉风速为4米-12米/秒。本发明直接将免洗糯米加工成100-120目的糯米粉,糯米粉所含维生素、蛋白质和微量元素不会丢失;加工工序简单,不需要大量昂贵辅助设备,节约厂房,节省投资,节省人力;吨料加工成本低,节水,节电效益显著;无废水、废气及粉尘污染;可工业化大批量生产。
发明内容
本发明的目的在于提供一种营养价值较高的糯米粉,适合制作各种食品,且具有滋性适中、易食用、口感柔软爽滑、水煮不浑汤等特点。
本发明所采取的技术方案是发明一种水磨糯米粉,是由下列按重量份的原料制备而成:
糯米 65-84 高油玉米5-10 糙米5-10 土豆2-5
刀豆 2-5 绿 豆2-5;
其制备过程如下:
㈠、备料:按上述重量份分别取糯米、高油玉米、糙米、土豆、刀豆、绿豆,备份;
㈡、糯米、糙米预处理:
①、糯米预处理:将备用的糯米,放入石碓中,在0-10℃下磕制20-40min,得到糯米粗粉;再将糯米粗粉经磨粉机处理,得糯米细粉,备用;
②、糙米预处理:将备用的糙米,放入石碓中,在0-10℃下磕制20-40min,得到糙米粗粉;再将糙米粗粉经磨粉机粉碎,得糙米细粉(过150-200目筛网),备用;
③、膨化:将备用的糯米细粉和糙米细粉混合,再向其中加入1-1.5倍重量、温度为35-45℃的温水,浸泡5-10小时,使其颗粒膨胀,成为膨胀混合米粉,备用;
④、水磨:在常温常压下,将备用的膨胀混合米粉投入水磨机中,反复水磨2次,直到水液中的固形物含量在20-30%,得水磨后的米粉浆液,备用;
⑤、压滤:将备用的米粉浆液在0.12-0.15MPa的压力下,经板框压滤机过滤(在600目以上),收集板结的块状物料,成为水磨米粉,备用;
㈢、土豆预处理:将备用的土豆去皮,放入煮沸的水中煮至土豆熟透;再将熟透的土豆粉碎成土豆泥,并向其中加入占土豆泥重量35-50%的清水,同时加入占土豆泥重量0.1-0.25%的中性蛋白酶(是酶活性在25万u/g的植物水解蛋白酶)、0.2-0.4%的纤维素酶(是由细菌内切葡聚糖酶:真菌外切葡聚糖酶:β-葡聚糖苷酶按0.3:0.12:0.15的比例混合而成),混合均匀,在25-36℃下酶解1-5小时,成为酶解土豆泥;然后再向酶解土豆泥中加入占其重量10-25%的清水,同时将其加热至80-100℃,恒温保持15-25min后,再在0.15-0.20MPa压力下经板框压滤机过滤(大于850目),收集滤出的液体,成为土豆浆汁,备用;
㈣、高油玉米预处理:将备用的高油玉米,投入到1-2.5倍重量、温度为35-45℃的温水中,浸泡至手捏即碎程度,成为浸泡玉米;然后,将浸泡玉米投入到榨油机中,在0-10℃下冷压榨处理,收集滤出的液体,成为玉米压榨液;再加入占玉米压榨液重量0.01-0.05%的蔗糖酯、0.05-0.08%的三硬脂酸甘油酯,拌匀,成为混合液;再将混合液转入高频率振荡器中,在80-105Hz频率下,匀化14-20min,过滤,得高油玉米汁液,备用;
㈤、刀豆预处理:将备用的刀豆粉碎至20-50目颗粒,并投入2-3倍重量、体积浓度为70-95%的食用乙醇中,在常温常压下浸泡1.5-3.0h,每隔30min,按顺时针方向搅拌4-8min,过滤;再向刀豆颗粒中加入1-1.5倍重量、体积浓度为35-40%的食用乙醇,同时用食用碱调节Ph为8-10,在40-60℃提取1.5-2.0h,过滤,得处理刀豆颗粒;再向处理刀豆颗粒中加入占处理刀豆颗粒重量1.5-4.0%的β-淀粉酶、0.5-1.0%的食盐以及20-30%的纯化水,在26-40℃下处理6-15h,然后经高速离心机脱水;再将脱水后的刀豆颗粒放入同等重量的清水中,在90-115℃下处理至全熟,将全熟的刀豆颗粒干燥、粉碎(过60-100目筛),得刀豆粉,备用;
㈥、绿豆预处理:将备用的绿豆去皮,得绿豆果肉;再将绿豆果肉投入2-4倍重量的清水中,在80-100℃处理至全熟;再将全熟的绿豆果肉经研磨机处理(过60-100目筛),得绿豆研磨粉;再将绿豆研磨粉干燥、粉碎(过80-120目筛),得绿豆粉,备用;
㈦、糯米粉合成:
①、混合:将备用的水磨米粉、土豆浆汁、高油玉米汁液、刀豆粉、绿豆粉投入混合机中,混匀,得混合料;再加入占混合料总重量0.1-0.45%抗氧化剂,拌匀,成为混合物料,备用;
②、均质:将备用的混合物料投入均质机中,进行均质、匀化处理,成为均质物料,备用;
③、干燥:将备用的均质物料送入气流干燥设备中,进行循环干燥,得糯米干粉,备用;
④、粉碎:将备用的糯米干粉加入到振动研磨机中,控制频率为50-60Hz,振幅为10-15mm,研磨20-40min(过80-120目筛),收集滤出的粉末,即为水磨糯米粉成品。
所述的抗氧化剂是鼠尾草酸、卵磷脂、茶多酚中的一种或二种或三种,当为两种以上时,各组分的配比为等份或其它比例。
本发明的水磨糯米粉,采用糯米作为主要原料,还添加了高油玉米、糙米、土豆、刀豆和绿豆。糙米中富含的维他命、矿物质、膳食纤维和直链淀粉,特别是大量的膳食纤维和直链淀粉,能改善糯米粉的韧性和降低糯米粉的粘性,使得糯米粉的滋性适中,从而使得应用该糯米粉制作的食品易食用、且久煮不糊,水煮不浑汤。土豆中含有禾谷类粮食所没有的胡萝卜素和抗坏血酸以及多种有益的有机酸如柠檬酸、苹果酸、草酸、乳酸等,能全面均衡糯米粉的营养,同时有机酸能防止糯米粉在储存过程中出现老化与被氧化等现象,还能起到抗菌作用,延长糯米粉的保质期。高油玉米中含有异麦芽低聚糖和植物油,异麦芽低聚糖能平衡肠道菌群,促进人体益生菌的繁殖,维护肠道健康,使糯米粉能更好的消化、吸收;植物油既能改善糯米粉的流动性、粘性与滋性,增强糯米粉食用的口感,特别是不饱和脂肪酸还能降低糯米粉食用后的能量沉积,防止糯米粉储存中的变质与变形等。刀豆(Leguminosae)性温、性平、味甘、无毒,温中下气,利肠胃,止呕吐,益肾补元气;所含的有效成分具有维持人体正常代谢功能,促进人体内多种酶的活性,从而增强抗体免疫力,提高人的抗病能力;绿豆(Vigna radiata)味甘、性寒,有清热解毒、消暑、利尿、祛痘的作用,其药理作用为降血脂、降胆固醇、抗过敏、抗菌、抗肿瘤、增强食欲、保肝护肾;绿豆有蛋白质、脂肪、碳水化合物,维生素B1、B2、胡萝卜素、菸碱酸、叶酸,矿物质钙、磷、铁;所含蛋白质主要为球蛋白,其组成中富含赖氨酸、亮氨酸、苏氨酸,但蛋氨酸、色氨酸、酪氨酸比较少。此外,本发明的水磨糯米粉在加工时,通过低温石碓磕制糯米和糙米,能保其天然营养成分;土豆、高油玉米、刀豆和绿豆的加工也采用合理的加工方式,远离溶剂和工业等一切污染。因此,本发明的水磨糯米粉不仅营养丰富、全面,用其制作的食品易食用、口感柔软爽滑、清香可口,且水煮不浑汤,久藏不变形、不变质,适合加工各种食品。
具体实施方式
以下结合实施例,对本发明作进一步的说明。下面的说明是采用例举的方式,但本发明的保护范围不应局限于此。
实施例一:
本实施例的水磨糯米粉,是由下列按重量份的原料制备而成:
糯米65 高油玉米10 糙米10 土豆5 刀豆5 绿豆5;
其制备过程如下:
㈠、备料:按上述重量份分别取糯米、高油玉米、糙米、土豆、刀豆、绿豆,备份;
㈡、糯米、糙米预处理:
①、糯米预处理:将备用的糯米,放入石碓中,在5℃下磕制30min,得到糯米粗粉;再将糯米粗粉经磨粉机(本例采用型号为SS-JM-500的立式胶体磨,也可采用其它的磨粉设备)处理,得糯米细粉(细度控制在5-10μm),备用;
②、糙米预处理:将备用的糙米,放入石碓中,在5℃下磕制30min,得到糙米粗粉;再将糙米粗粉经磨粉机(本例采用型号为LNI-610-60的叶轮式超细冲击磨,也可采用其它的磨粉设备)粉碎,并过180目筛网,得糙米细粉,备用;
③、膨化:将备用的糯米细粉和糙米细粉混合,再向其中加入1.2倍重量、温度为40℃的温水,浸泡8小时,使其颗粒膨胀,成为膨胀混合米粉,备用;
④、水磨:在常温常压下,将备用的膨胀混合米粉投入水磨机中,反复水磨2次,直到水液中的固形物含量在20-30%,得水磨后的米粉浆液,备用;
⑤、压滤:将备用的米粉浆液在0.15MPa的压力下,经板框压滤机(本例采用液压870型号的板框压滤机,也可采用其它型号的板框压滤机)过滤(孔径控制在750目),收集板结的块状物料,成为水磨米粉,备用;
㈢、土豆预处理:将备用的土豆放入煮沸的水中,至土豆熟透为止;再将熟透的土豆粉碎成土豆泥,并向其中加入占土豆泥重量40%的清水,同时加入占土豆泥重量0.15%的中性蛋白酶(本例采用酶活性在25万u/g的植物水解蛋白酶)、0.3%的纤维素酶(本例采用由细菌内切葡聚糖酶:真菌外切葡聚糖酶:β-葡聚糖苷酶按0.3:0.12:0.15的比例混合而成的组合酶),混合均匀,在30℃下酶解3小时,成为酶解土豆泥;然后再向酶解土豆泥中加入占其重量20%的清水,同时将其加热至90℃,恒温保持20min后,再在0.18MPa压力下经板框压滤机(本例采用型号为液压870型号的板框压滤机,孔径控制在900目)过滤,收集滤出的液体,成为土豆浆汁,备用;
㈣、高油玉米预处理:将备用的高油玉米,投入到2倍重量、温度为40℃的温水中,浸泡至手捏即碎程度,成为浸泡玉米;然后,将浸泡玉米投入到榨油机中,在5℃下冷压榨处理,收集滤出的液体,成为玉米压榨液;再加入占玉米压榨液重量0.03%的蔗糖酯、0.06%的三硬脂酸甘油酯(作为表面活性剂和稳定剂,兼溶油脂与水性物质),拌匀,成为混合液;再将混合液转入高频率振荡器(本例采用型号为CSX-540T的高频率振荡器,也可采用其它型号的高频率振荡器)中,在100Hz频率下,匀化18min,过滤,得高油玉米汁液,备用;
㈤、刀豆预处理:将备用的刀豆粉碎至20目颗粒,并投入2倍重量、体积浓度为80%的食用乙醇中,在常温常压下浸泡2.0h,每隔30min,按顺时针方向搅拌5min,过滤;再向刀豆颗粒中加入1.5倍重量、体积浓度为35%的食用乙醇,同时用食用碱(碳酸氢钠或碳酸钠)调节Ph为10,在45℃提取1.5h,过滤,得处理刀豆颗粒;再向处理刀豆颗粒中加入占处理刀豆颗粒重量4.0%的β-淀粉酶、0.5%的食盐以及30%的纯化水,在40℃下处理11h,然后经高速离心机脱水;将脱水后的刀豆颗粒放入同等重量的清水中,在115℃下处理至全熟,将全熟的颗粒干燥、粉碎(过80目筛),得刀豆粉末,备用;
㈥、绿豆预处理:将备用的绿豆去皮,得绿豆果肉;再将绿豆果肉投入2.5倍重量的清水中,在100℃处理至全熟;再将全熟的绿豆果肉经研磨机处理,得绿豆研磨粉(过80目筛);再将绿豆研磨粉干燥、粉碎(过100目筛),得绿豆粉,备用;
㈦、糯米粉合成:
①、混合:将备用的水磨米粉、土豆浆汁、高油玉米汁液、刀豆粉、绿豆粉投入混合机中,混匀,得混合料;再加入占混合料总重量0.3%、由鼠尾草酸、卵磷脂和茶多酚按等份配成的抗氧化剂,拌匀,成为混合物料,备用;
②、均质:将备用的混合物料投入均质机(本例采用型号为GJB30-40的均质机,也可采用其它型号的均质机)中,进行均质、匀化处理(均质过程中,控制压力在30MPa、温度在50℃),成为均质物料,备用;
③、干燥:将备用的均质物料送入气流干燥设备(本例采用的型号为QG100,也可采用其它型号)中,先将其温度升温至135-155℃,再循环通入空气,使空气形成150℃的空气流,对均质物料进行循环干燥,得糯米干粉,备用;
④、粉碎:将备用的糯米干粉加入到振动研磨机(本例采用型号为DX-60的振动研磨机,也可采用其它型号)中,控制频率为60Hz,振幅为12mm,研磨30min,收集滤出的粉末,即为水磨糯米粉成品。
实施例二:
本实施例的水磨糯米粉,是由下列按重量份的原料制备而成:
糯米84 高油玉米5 糙米5 土豆2 刀豆2 绿豆2;
其制备方法与实施例一相同。
实施例三:
本实施例的水磨糯米粉,是由下列按重量份的原料制备而成:
糯米74 高油玉米8 糙米8 土豆3 刀豆3 绿豆4;
其制备方法与实施例一相同。
本发明的水磨糯米粉,可用于制作汤圆、糯米糍、小圆子等食品,还可用于制作冰淇淋、水果羹等食品。
Claims (2)
1.一种水磨糯米粉,其特征在于是由下列按重量份的原料制备而成:
糯米 65-85 高油玉米5-10 糙米5-10 土豆2-5
刀豆 2-5 绿 豆3-5;
其制备过程如下:
㈠、备料:按上述重量份分别取糯米、高油玉米、糙米、土豆、刀豆、绿豆,备份;
㈡、糯米、糙米预处理:
①、糯米预处理:将备用的糯米,放入石碓中,在0-10℃下磕制20-40min,得到糯米粗粉;再将糯米粗粉经磨粉机处理,得糯米细粉,备用;
②、糙米预处理: 将备用的糙米,放入石碓中,在0-10℃下磕制20-40min,得到糙米粗粉;再将糙米粗粉经磨粉机粉碎,得糙米细粉,备用;
③、膨化:将备用的糯米细粉和糙米细粉混合,再向其中加入1-1.5倍重量、温度为35-45℃的温水,浸泡5-10小时,使其颗粒膨胀,成为膨胀混合米粉,备用;
④、水磨:在常温常压下,将备用的膨胀混合米粉投入水磨机中,反复水磨2次,直到水液中的固形物含量在20-30%,得水磨后的米粉浆液,备用;
⑤、压滤:将备用的米粉浆液在0.12-0.15MPa的压力下,经板框压滤机过滤),收集板结的块状物料,成为水磨米粉,备用;
㈢、土豆预处理:将备用的土豆去皮,放入煮沸的水中煮至土豆熟透;再将熟透的土豆粉碎成土豆泥,并向其中加入占土豆泥重量35-50%的清水,同时加入占土豆泥重量0.1-0.25%的中性蛋白酶、0.2-0.4%的纤维素酶,混合均匀,在25-36℃下酶解1-5小时,成为酶解土豆泥;然后再向酶解土豆泥中加入占其重量10-25%的清水,同时将其加热至80-100℃,恒温保持15-25min后,再在0.15-0.20MPa压力下经板框压滤机过滤,收集滤出的液体,成为土豆浆汁,备用;
㈣、高油玉米预处理:将备用的高油玉米,投入到1-2.5倍重量、温度为35-45℃的温水中,浸泡至手捏即碎程度,成为浸泡玉米;然后,将浸泡玉米投入到榨油机中,在0-10℃下冷压榨处理,收集滤出的液体,成为玉米压榨液;再加入占玉米压榨液重量0.01-0.05%的蔗糖酯、0.05-0.08%的三硬脂酸甘油酯,拌匀,成为混合液;再将混合液转入高频率振荡器中,在80-105Hz频率下,匀化14-20min,过滤,得高油玉米汁液,备用;
㈤、刀豆预处理:将备用的刀豆粉碎至20-50目颗粒,并投入2-3倍重量、体积浓度为70-95%的食用乙醇中,在常温常压下浸泡1.5-3.0h,每隔30min,按顺时针方向搅拌4-8min,过滤;再向刀豆颗粒中加入1-1.5倍重量、体积浓度为35-40%的食用乙醇,同时用食用碱调节Ph为8-10,在40-60℃提取1.5-2.0h,过滤,得处理刀豆颗粒;再向处理刀豆颗粒中加入占处理刀豆颗粒重量1.5-4.0%的β-淀粉酶、0.5-1.0%的食盐以及20-30%的纯化水,在26-40℃下处理6-15h,然后经高速离心机脱水;再将脱水后的刀豆颗粒放入同等重量的清水中,在90-115℃下处理至全熟,将全熟的刀豆颗粒干燥、粉碎,得刀豆粉,备用;
㈥、绿豆预处理:将备用的绿豆去皮,得绿豆果肉;再将绿豆果肉投入2-4倍重量的清水中,在80-100℃处理至全熟;再将全熟的绿豆果肉经研磨机处理,得绿豆研磨粉;再将绿豆研磨粉干燥、粉碎,得绿豆粉,备用;
㈦、糯米粉合成:
①、混合:将备用的水磨米粉、土豆浆汁、高油玉米汁液、刀豆粉、绿豆粉投入混合机中,混匀,得混合料;再加入占混合料总重量0.1-0.45%抗氧化剂,拌匀,成为混合物料,备用;
②、均质:将备用的混合物料投入均质机中,进行均质、匀化处理,成为均质物料,备用;
③、干燥:将备用的均质物料送入气流干燥设备中,进行循环干燥,得糯米干粉,备用;
④、粉碎:将备用的糯米干粉加入到振动研磨机中,控制频率为50-60Hz,振幅为10-15mm,研磨20-40min,收集滤出的粉末,即为水磨糯米粉成品。
2.根据权利要求1所述的水磨糯米粉,其特征在于:所述的抗氧化剂是鼠尾草酸、卵磷脂、茶多酚中的一种或二种或三种,当为两种以上时,各组分的配比为等份或其它比例。
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