CN103535598A - 一种加有芭蕉芋的保湿方便米粉的加工方法 - Google Patents
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- 238000000465 moulding Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 229920000856 Amylose Polymers 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000001879 gelation Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims 1
- 241000234587 Canna Species 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 4
- 238000007873 sieving Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 239000012467 final product Substances 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- 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
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Abstract
一种加有芭蕉芋的保湿方便米粉的加工方法,属于食品加工技术领域。本发明以芭蕉芋淀粉和大米为主要原料。先将大米磨碎过筛制成具有一定颗粒细度的大米粉,然后将芭蕉芋淀粉和大米粉按一定的比例混合均匀,并添加一定量的水对混合物料调节水分,物料再经自熟式米粉机加工成熟米粉,最后经静置凝胶化和蒸汽复蒸处理制成加有芭蕉芋的保湿方便米粉并配以调料包进行包装,即得成品。本发明用芭蕉芋淀粉作为主要原料之一,使最终产品的透明度大大提高并且弹性和韧性也得到了明显改善;另外,本发明制作的加有芭蕉芋的保湿方便米粉食用极其方便,只需温水冲泡几分钟并拌以调料即可、或者不需浸泡直接加调料食用均可。
Description
技术领域
一种加有芭蕉芋的保湿方便米粉的加工方法,属于食品加工技术领域。
背景技术
芭蕉芋在我国贵州、云南、广西等省有广泛生长,块茎含有大约60%的淀粉,其开发利用就是以生产淀粉为主,并开发淀粉深加工产品。芭蕉芋淀粉的特点是淀粉颗粒巨大(类似于马铃薯),直链淀粉含量高,淀粉的溶解性较低、成胶性能好、糊化温度低为63-70℃且糊化后透明度很高,特别适合制作粉丝。用芭蕉芋制成的粉丝无杂质,色泽透亮,细腻滑润,风味独特,柔韧有弹性,耐储存,具有较高的营养价值,加上其食用后有助于消化和抗癌、降脂的保健作用,芭蕉芋粉丝可以说是一种天然的有机食品。
随着生活节奏的加快,人们对方便食品的需求量越来越大,保湿方便米粉就是方便食品的一种。目前市场上的方便米粉是以挤压米粉为主,由于几乎不含任何添加剂再加上大米原料本身组分的特性使得方便米粉存在着缺乏柔韧性和咀嚼性并且透明度不高的品质问题,这些问题影响到了方便米粉的市场推广。
基于以上分析,将芭蕉芋淀粉作为一种原料添加到大米粉中制成一种加有芭蕉芋淀粉的保湿方便米粉,使米粉的品质得到提升尤其是透明度和韧性得到较大的改善,再加上食用方便只需温水或热水浸泡几分钟并拌上调味料即可食用,或者直接加调味料拌匀食用,可以很大程度上推进这种米粉的市场推广,提高其经济价值。
发明内容
本发明的目的在于提供一种加有芭蕉芋的保湿方便米粉的加工方法,在不使用任何添加剂的前提下通过添加天然原料芭蕉芋的方式生产出一种透明度高、韧性强的保湿方便米粉,以克服目前市场上方便米粉透明度不高、韧性不足的品质缺陷。
本发明的技术方案:一种加有芭蕉芋的保湿方便米粉的加工方法,以芭蕉芋淀粉和大米为主要原料,经选料、粉碎过筛、物料混合、调节水分、挤丝成型、静置凝胶化、蒸粉、包装等工序制作而成;
(1)选料:大米原料选用早籼米或早籼米与晚籼米按3:1-4:1的比例混合而成,最终直链淀粉含量20%以上;
(2)粉碎过筛:大米原料用粉碎机粉碎后过80目或以上筛子;
(3)物料混合:将芭蕉芋淀粉和大米粉充分混合均匀,混合比例为芭蕉芋淀粉:2%-35%,大米粉:65%-98%;
(4)调节水分:按照混合后物料重量添加一定量的水并搅拌均匀,使最终物料的含水量为35%-42%;
(5)挤丝成型:将以上物料用自熟式米粉机经挤丝成型加工成成熟米粉;
(6)静置凝胶化:将米粉在4℃条件下保温保湿3-6h,或在25℃条件下保温保湿8-12h,然后将并条的米粉散开;
(7)蒸粉:将成型散条后的米粉用蒸汽复蒸;
(8)包装:将蒸好的米粉计量成型并配以调料包进行包装;
调料包包括油包、酱包和调味包,其中酱包包括目前市场上常见的各种酱包,以满足消费者对不同口味的需求。
所述方法加工的加有芭蕉芋的保湿方便米粉的食用方法,食用极其方便,只需用温水冲泡几分钟并拌以调料即可食用或者直接拌调料食用。
本发明的有益效果:本发明的加有芭蕉芋的保湿方便米粉和目前市面上的方便米粉相比,具有以下优点。1、韧性强。鉴于芭蕉芋淀粉本身的性质使它具有很好的成胶成膜能力,将芭蕉芋淀粉加入大米粉中不但增加了物料的直链淀粉含量而且通过一定程度的改变直链淀粉和支链淀粉的交互作用方式以及淀粉和水分子之间氢键作用力,使最终加工的产品的韧性增强。2、透明度高。芭蕉芋淀粉糊化温度低并且糊化后透明度很高,将其加入大米粉中制作的方便米粉的透明度会得到大大提升。3、食用方便。所生产的方便米粉是成熟的保湿方便米粉,打开包装只需温水浸泡几分钟即可拌料食用或者直接拌料食用,极其方便。
具体实施方式
下面将结合实施例对本发明作进一步详细说明,但不以任何方式对本发明加以限制,基于本发明所作的任何变换都属于本发明的保护范围,在实例中各种组份的配比除另行指定外的所有份数均按重量计算,其中物料按干重计。
实施例1
选用优级籼米90份,剔除黄粒米后粉碎过100目筛,过筛后的干粉中均匀拌入10份芭蕉芋淀粉,混合后的物料中加入60份水并充分搅拌均匀,物料进入自熟式米粉机挤丝成型,成熟的米粉4℃条件下冷却3h后用蒸汽复蒸,最后将复蒸后的米粉计量成型并配以调料包进行包装。
实施例2
选用一级籼米70份,剔除黄粒米后粉碎过80目筛,然后在干粉中均匀拌入30份芭蕉芋淀粉,混合后的物料中加入66份水并充分搅拌均匀,物料进入自熟式米粉机挤丝成型,成熟的米粉25℃条件下冷却8h后用蒸汽复蒸,最后将复蒸后的米粉计量成型并配以调料包进行包装。
Claims (2)
1.一种加有芭蕉芋的保湿方便米粉的加工方法,其特征在于以芭蕉芋淀粉和大米为主要原料,经选料、粉碎过筛、物料混合、调节水分、挤丝成型、静置凝胶化、蒸粉、包装工序制作而成;
(1)选料:大米原料选用早籼米或早籼米与晚籼米按3:1-4:1的比例混合而成,最终直链淀粉含量20%以上;
(2)粉碎过筛:大米原料用粉碎机粉碎后过80目或以上筛子;
(3)物料混合:将芭蕉芋淀粉和大米粉充分混合均匀,混合比例为芭蕉芋淀粉:2%-35%,大米粉:65%-98%;
(4)调节水分:按照混合后物料重量添加一定量的水并搅拌均匀,使最终物料的含水量为35%-42%;
(5)挤丝成型:将以上物料用自熟式米粉机经挤丝成型加工成成熟米粉;
(6)静置凝胶化:将米粉在4℃条件下保温保湿3-6h,或在25℃条件下保温保湿8-12h,然后将并条的米粉散开;
(7)蒸粉:将成型散条后的米粉用蒸汽复蒸;
(8)包装:将蒸好的米粉计量成型并配以调料包进行包装;
调料包包括油包、酱包和调味包,其中酱包包括目前市场上常见的各种酱包,以满足消费者对不同口味的需求。
2.用权利要求1所述方法加工的加有芭蕉芋的保湿方便米粉的食用方法,其特征在于食用极其方便,只需用温水冲泡几分钟并拌以调料即可食用或者直接拌调料食用。
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CN103859281A (zh) * | 2014-03-22 | 2014-06-18 | 吉卫星 | 即食陵水酸粉 |
CN103947934A (zh) * | 2014-04-30 | 2014-07-30 | 贵州绿叶原生食品有限公司 | 一种纯植物助剂芭蕉芋及薯类粉丝的加工方法 |
CN107125559A (zh) * | 2017-05-04 | 2017-09-05 | 江南大学 | 一种通过挤压米饭制备鲜湿米粉的方法 |
CN110393264A (zh) * | 2019-07-25 | 2019-11-01 | 广西科技大学 | 一种低霉菌易烹型螺蛳粉干粉的加工工艺 |
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Cited By (6)
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CN103859281A (zh) * | 2014-03-22 | 2014-06-18 | 吉卫星 | 即食陵水酸粉 |
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CN103947934A (zh) * | 2014-04-30 | 2014-07-30 | 贵州绿叶原生食品有限公司 | 一种纯植物助剂芭蕉芋及薯类粉丝的加工方法 |
CN107125559A (zh) * | 2017-05-04 | 2017-09-05 | 江南大学 | 一种通过挤压米饭制备鲜湿米粉的方法 |
CN107125559B (zh) * | 2017-05-04 | 2020-07-03 | 江南大学 | 一种通过挤压米饭制备鲜湿米粉的方法 |
CN110393264A (zh) * | 2019-07-25 | 2019-11-01 | 广西科技大学 | 一种低霉菌易烹型螺蛳粉干粉的加工工艺 |
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