CN103564281B - 一种西葫芦玉米增稠剂 - Google Patents
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Abstract
本发明公开了一种西葫芦玉米增稠剂,所述西葫芦玉米增稠剂是以西葫芦和玉米为原料,按以下方法制备的:将西葫芦去除瓜皮和内瓤切成片后用硫磺熏蒸处理,用清水漂洗沥干表面残留积水,与30%乙醇溶液混合搅拌后得浸泡料,将浸泡料用打浆机打制成浆后用胶体磨研磨再放入均质机作均质处理,加入精制玉米粉,搅拌均匀用滚筒烘干机干燥,再放入双螺杆膨化机膨化,最后将膨化料粉碎得西葫芦玉米增稠剂成品,该西葫芦玉米增稠剂以西葫芦和玉米为原料,使用安全可靠,该西葫芦玉米增稠剂除具有普通增稠剂的增稠功能外,还可以为人体提供营养,有益人体健康。
Description
技术领域
本发明涉及一种食品添加剂,尤其一种食品加工用的增稠剂。
背景技术
增稠剂是一种用来提高食品粘度的食品添加剂,加入食品中可起到亲水性,提供稠性、粘度、粘附力,可水化形成高粘度的均相液。现有技术中所使用的食品增稠剂多为合成或半合成制品,从化学角度看都是一些大分子的聚合物,这些增稠剂仅具有增稠功能,而不含营养成分,对人体无任何营养及保健功效。
发明内容
发明要解决的技术问题是:提供一种西葫芦玉米增稠剂,该西葫芦玉米增稠剂以西葫芦和玉米为原料,使用安全可靠,该西葫芦玉米增稠剂除具有普通增稠剂的增稠功能外,还可以为人体提供营养,有益人体健康。
解决技术问题所采取的技术方案:一种西葫芦玉米增稠剂,所述西葫芦玉米增稠剂是以西葫芦和玉米为原料,按以下方法制备的:
1)将西葫芦去除瓜皮和内瓤得瓜肉;
2)将瓜肉切成片后用硫磺熏蒸处理,得杀菌灭酶瓜肉;
3)将杀菌灭酶瓜肉用清水漂洗2-3次,沥干表面残留积水,得净瓜肉;
4)将净瓜肉与30%乙醇溶液混合搅拌,静置30分钟后得浸泡料;
5)将浸泡料用打浆机打制成浆后,得混合浆料;
6)将混合浆料用胶体磨研磨后再放入均质机作均质处理,将均质后的浆料静置10-20分钟,撇去浮沫得细浆料;
7)向细浆料加入细浆料重量1/3的精制玉米粉,搅拌均匀,得混合湿料;
8)将混合湿料用滚筒烘干机干燥,当混合湿料水份降至12%时得混合干料;
9)将混合干料放入双螺杆膨化机膨化,得膨化料;
10)将膨化料粉碎至120目筛全通,得西葫芦玉米增稠剂成品。
作为本发明的改进:
在步骤2)中,瓜肉切成片的厚度2—4毫米。
在步骤4)中,净瓜肉与30%乙醇溶液的混合比例为1:0.5。
在步骤5)中,打浆机2400转/分钟,打3-5分钟。
在步骤6)中,均质的压力为15—20MPa。
在步骤7)中,所述精制玉米粉为:将水份小于14%玉米,脱皮、去胚后,再研磨筛理制成的80 目全通玉米精制粉。
在步骤8)中,烘干的温度为80-90℃。
在步骤9)中,膨化的温度为115℃。
有效效果:西葫芦又称美洲南瓜,俗名茭瓜、搅瓜等,西葫芦果肉中富含单糖、多糖、纤维素、蛋白质、维生素、果胶等营养成分,还含有丰富的膳食纤维和使双歧乳杆菌增值的物质,能促进其肠道蠕动通便,防治直肠癌,而双歧乳酸杆菌更能抑制肠内腐败物质生成,防便秘,并能清理肠道。
玉米中富含硒、镁、纤维素、维生素C和胡萝卜素、高赖氨酸和抗癌因子——谷胱甘肽,玉米的保健作用在国内外更是普遍赞赏,特别是其抗癌抗衰老的功效颇为人们称道。
本发明的西葫芦玉米增稠剂由于采用了以西葫芦和玉米为原料,利用西葫芦具有高膨润性和亲水性及水分散性、高粘稠性、高粘附性;利用玉米粉膨化后变性糊化产生凝胶,可以起到一定的辅助增稠作用的特点,经特殊工艺制备成增稠剂。因此,本发明的西葫芦玉米增稠剂除具有普通增稠剂的增稠功能外,还可以为人体提供营养,有益人体健康,并且使用安全可靠。本发明的西葫芦玉米增稠剂为淡黄色粉末,无味,对热、光、空气等很稳定,亲水,吸水后膨胀4-6倍,1g/20ml水溶量,PH值5.2-6.6,酸性时结合弱,碱性时结合强。
本发明的西葫芦玉米增稠剂适用于:饮料、乳品、干酪、冰淇淋、酸乳、果酱、果冻及各种馅料、涂层料、顶端料,沙司料、汤料、浇汁、糊料、肉类、罐头、方便食品等。使用时按比例直接加入食品原料中即可,也可以采用溶剂溶化后按比例再加入原料中,使用量依增稠剂种类、原料情况适当调整,通常添加量在2-4%。
在本发明中由于合理地限定了各步骤的工艺参数,使本发明的西葫芦玉米增稠剂增稠效果更好。
具体实施方式
下面对本发明的西葫芦玉米增稠剂作进一步的详细说明。
一种西葫芦玉米增稠剂,所述西葫芦玉米增稠剂是以西葫芦和玉米为原料,按以下方法制备的:
1)将西葫芦去除瓜皮和内瓤得瓜肉;
2)将瓜肉切成厚度2—4毫米片后用硫磺熏蒸处理,每1000kg西葫芦瓜肉,用100g硫黄,二氧化硫浓度0.7-1%左右,焰烧40min,得杀菌灭酶瓜肉;
3)将杀菌灭酶瓜肉用清水漂洗2-3次,沥干表面残留积水,得净瓜肉;
4)将净瓜肉与30%乙醇溶液混合搅拌,净瓜肉与30%乙醇溶液的混合比例为1:0.5,静置30分钟后得浸泡料;
5)将浸泡料用打浆机打制成浆后,打浆机2400转/min,打浆3-5分钟,得混合浆料;
6)将混合浆料用胶体磨研磨后再放入均质机作均质处理,均质的压力为15—20Mpa,将均质后的浆料静置10-20分钟,撇去浮沫得细浆料;
7)向细浆料加入细浆料重量1/3的精制玉米粉,搅拌均匀,得混合湿料,所述精制玉米粉为:将水份小于14%玉米,脱皮、去胚后,再研磨筛理制成的80 目全通玉米精制粉;
8)将混合湿料用滚筒烘干机干燥,烘干的温度为80-90℃,当混合湿料水份降至12%时得混合干料;
9)将混合干料放入双螺杆膨化机膨化,膨化的温度为115℃,得膨化料;
将膨化料粉碎至120目筛全通,得西葫芦玉米增稠剂成品。
Claims (8)
1.一种西葫芦玉米增稠剂,其特征是:所述西葫芦玉米增稠剂是以西葫芦和玉米为原料,按以下方法制备的:
将西葫芦去除瓜皮和内瓤得瓜肉;
将瓜肉切成片后用硫磺熏蒸处理,得杀菌灭酶瓜肉;
将杀菌灭酶瓜肉用清水漂洗2-3次,沥干表面残留积水,得净瓜肉;
将净瓜肉与30%乙醇溶液混合搅拌,静置30分钟后得浸泡料;
将浸泡料用打浆机打制成浆后,得混合浆料;
将混合浆料用胶体磨研磨后再放入均质机作均质处理,将均质后的浆料静置10-20分钟,撇去浮沫得细浆料;
向细浆料加入细浆料重量1/3的精制玉米粉,搅拌均匀,得混合湿料;
将混合湿料用滚筒烘干机干燥,当混合湿料水份降至12%时得混合干料;
将混合干料放入双螺杆膨化机膨化,得膨化料;
将膨化料粉碎至120目筛全通,得西葫芦玉米增稠剂成品。
2.根据权利要求1所述的西葫芦玉米增稠剂,其特征是:在步骤2)中,瓜肉切成片的厚度2—4毫米。
3.根据权利要求2所述的西葫芦玉米增稠剂,其特征是:在步骤4)中,净瓜肉与30%乙醇溶液的混合比例为1:0.5。
4.根据权利要求3所述的西葫芦玉米增稠剂,其特征是:在步骤5)中,打浆机2400转/分钟,打3-5分钟。
5.根据权利要求4所述的西葫芦玉米增稠剂,其特征是:在步骤6)中,均质的压力为15—20MPa。
6.根据权利要求5所述的西葫芦玉米增稠剂,其特征是:在步骤8)中,烘干的温度为80-90℃。
7.根据权利要求6的西葫芦玉米增稠剂,其特征是:在步骤9)中,膨化的温度为115℃。
8.根据权利要求1至7任一项所述的西葫芦玉米增稠剂,其特征是:在步骤7)中,所述精制玉米粉为:将水份小于14%玉米,脱皮、去胚后,再研磨筛理制成的80 目全通玉米精制粉。
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CN1235182A (zh) * | 1999-05-12 | 1999-11-17 | 童忠良 | 高粘度多功能速溶胶粉 |
CN1507797A (zh) * | 2002-12-18 | 2004-06-30 | 孙树侠 | 特种玉米粉的加工方法 |
CN1579211A (zh) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | 酶化玉米粉及其加工方法 |
CN101904469A (zh) * | 2009-06-02 | 2010-12-08 | 上海金杉粮油食品有限公司 | 玉米粉的制造方法 |
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CN1235182A (zh) * | 1999-05-12 | 1999-11-17 | 童忠良 | 高粘度多功能速溶胶粉 |
CN1507797A (zh) * | 2002-12-18 | 2004-06-30 | 孙树侠 | 特种玉米粉的加工方法 |
CN1579211A (zh) * | 2003-08-01 | 2005-02-16 | 汤兆铮 | 酶化玉米粉及其加工方法 |
CN101904469A (zh) * | 2009-06-02 | 2010-12-08 | 上海金杉粮油食品有限公司 | 玉米粉的制造方法 |
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