CN103609943B - 一种彩色复合凉粉的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,涉及一种彩色复合凉粉的制备方法,其制备工艺包括混合胶液的制备、陆地植物提取液制备和混合搅拌三个步骤,先将海洋植物干粉与紫薯淀粉加水混合熬制2-4小时后冷却得混合胶液,去除颗粒物备用,再将秋葵、马齿苋和芦荟的干品粉碎成面粉状,与水混合后高温下浸泡1-2小时,过滤除去颗粒物后沉淀,取其上清液再与混合胶液混合得凉粉原料,然后按常规工艺制成凉粉;其工艺过程简单,生产环境友好,产品口感清凉、营养价值高,营养成分利用率高,长期食用对人体有很好的滋养作用。
Description
技术领域:
本发明属于食品加工技术领域,涉及一种以紫薯淀粉和多种海洋、陆地植物混合原料经过物理方法加工制备成凉粉的技术工艺,特别是一种彩色复合凉粉的制备方法。
背景技术:
随着生活水平与质量的不断提高,人们对食品健康和营养的要求越来越高,普通凉粉主要以大米、凉粉草、绿豆、红薯或石花菜等淀粉含量高的植物为单一原料,其营养成分简单,不能满足人们对食物的要求。海洋植物有着天然绿色的食用特点,其无污染、无毒害、口感清爽、营养丰富等特点深受人们的食用喜爱。紫薯除了具有普通红薯的营养成分外,还富含能够被人体吸收的硒元素和花青素,具有清除体内产生癌症的自由基防治癌症的作用。石花菜是一种深海中的海洋植物,主要营养成份包括在胶质中,所以人们常常将石花菜经过高温浸煮后使其成为胶质液体物,然后添加或不添加调味品制作成凉粉食用,受到人们的普遍喜爱。秋葵含有果胶、牛乳聚糖、铁、钙、糖类、丰富的维生素C和可溶性纤维等,具有帮助消化、治疗胃炎胃溃疡、保护皮肤、预防贫血和胃黏膜的功效,是一种极佳的保健蔬菜;马齿苋含有丰富的蛋白质、脂肪、碳水化合物、粗纤维及钙、铁、磷等营养成分,少量食用具有养胃、清热的功效,对人体有很好的滋养作用,可以改善皮肤颜色,使肌肤散发健康光泽;芦荟含有多种碳水化合物、氨基酸、维生素、矿物质等成分,能为人体补充微量元素,有清热消火排毒的作用。在现有的凉粉制备技术中,中国专利201110064270.5公开了一种复合凉粉及其制备方法,所制备的凉粉中包含了黄瓜汁、胡萝卜汁、枸杞汁;中国专利201110029487.2公开了一种海产品凉粉膏及制备方法,该产品以凉粉草为原料添加了海产品盐酸提取液,一定程度上提高了凉粉的营养程度;中国专利201110140719.1公开了一种海苔复合凉粉及其制备方法,该产品具有补碘补钙的功效,但现有的这些制备方法和配方所得产品都普遍色彩灰暗、营养价值偏低。特别是现有的凉粉营养成分的有效利用率低,食用口感主要决定于食用时所添加的调味品,缺少促进消化、护胃养胃、防治癌症的养生功效。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计制备一种利用紫薯淀粉和多种海洋、陆地植物复合作为原料成分的彩色复合凉粉,将陆地植物提取液添加到凉粉中,提高凉粉的营养程度、口感味道和外观美感,增加凉粉的养生功能,提高人体的吸收和抗病能力。
为了实现上述目的,本发明涉及的复合凉粉的制备工艺包括紫薯淀粉和海洋植物混合胶液的制备,陆地植物提取液的制备和混合搅拌三个工艺步骤:
紫薯淀粉和海洋植物混合胶液的制备:先将海洋植物晾干后磨成面粉状海洋植物粉;再将海洋植物粉、紫薯淀粉与水按重量比为1:1:20~40的配比混合后加热至90-100℃熬制2~4小时经冷却后得紫薯淀粉和海洋植物混合胶液,经过滤除去颗粒状物备用,海洋植物粉中石花菜、螺旋藻、海带、紫菜的重量比为1:0.1-0.2:0.1-0.2:0.1-0.2,紫薯淀粉为鲜紫薯作原料采用常规工艺制备的含有花青素的淀粉,花青素随酸度的增加颜色由浅紫色渐变为红色;
陆地植物提取液的制备:将选取的陆地植物原料剪切成粒径为0.5~2cm的颗粒状,在清水中清洗干净后在50-60℃温度范围内烘干,将烘干的颗粒状陆地植物加工粉碎成面粉状,得陆地植物干品细粉;再将陆地植物干品细粉与水按1:5~10的重量比混合后在70~90℃条件下搅拌浸泡1~2小时后,经过滤去除颗粒物后降至室温后静置2~3小时,取上清液即为陆地植物提取液;
混合搅拌:在控温50~60℃条件下,将紫薯淀粉和海洋植物混合胶液与陆地植物提取液按2:1的重量比混合后搅拌5~10分钟,使其充分混合后得凉粉液体原料;再按常规的凉粉制备工艺在凉粉液体原料中按重量百分比为0.5~2%加入食用醋后经常规的杀菌和包装处理而制成产品彩色复合凉粉。
本发明涉及的陆地植物为秋葵、马齿苋和芦荟中的两种或三种的混合物。
本发明与现有技术相比,其工艺过程简单,生产环境友好,陆地植物的添加有益于凉粉的消化吸收,使产品口感清凉、营养价值高,能够提高营养成分的有效利用率,长期食用对人体有很好的滋养作用,具有护胃养胃功效,其产品适应于多种食用方法。
具体实施方式:
下面通过具体实施例对本发明作进一步描述:
实施例1:
紫薯淀粉和海洋植物混合胶液的制备:先将海洋植物晾干后磨成面粉状海洋植物粉;再将海洋植物粉、紫薯淀粉与水按重量比为1:1:20的配比混合后加热至90℃熬制4小时经冷却后得紫薯淀粉和海洋植物混合溶化胶液,经过滤除去颗粒状物备用,海洋植物粉中石花菜、螺旋藻、海带、紫菜的重量比为1:0.1:0.2:0.1,紫薯淀粉为鲜紫薯作原料采用常规工艺制备的含有花青素的淀粉;
陆地植物提取液的制备:将选取的秋葵和芦荟原料剪切成粒径为0.5cm的颗粒状,在清水中清洗干净后在50℃温度范围内烘干,将烘干的颗粒状陆地植物加工粉碎成面粉状,得陆地植物干品细粉;再将陆地植物干品细粉与水按1:5的重量比混合后在70℃条件下搅拌浸泡2小时后,经过滤去除颗粒物后降至室温后静置2小时,取上清液即为秋葵芦荟提取液;
混合搅拌:在控温50℃条件下,将紫薯淀粉和海洋植物混合胶液与秋葵芦荟提取液按2:1的重量比混合后搅拌5分钟,使其充分混合后得凉粉液体原料;再按常规的凉粉制备工艺在凉粉液体原料中按重量百分比为0.5%加入食用醋后经常规的杀菌和包装处理而制成浅紫色半透明复合凉粉,真空保质期达30天。
实施例2:
紫薯淀粉和海洋植物混合胶液的制备:先将海洋植物晾干后磨成面粉状海洋植物粉;再将海洋植物粉、紫薯淀粉与水按重量比为1:1:40的配比混合后加热至100℃熬制2小时经冷却后得紫薯淀粉和海洋植物混合溶化胶液,经过滤除去颗粒状物备用,海洋植物粉中石花菜、螺旋藻、海带、紫菜的重量比为1:0.2:0.1:0.2,紫薯淀粉为鲜紫薯作原料采用常规工艺制备的含有花青素的淀粉;
陆地植物提取液的制备:将选取的马齿苋和芦荟原料剪切成粒径为2cm的颗粒状,在清水中清洗干净后在50-60℃温度范围内烘干,将烘干的颗粒状陆地植物加工粉碎成面粉状,得陆地植物干品细粉;再将陆地植物干品细粉与水按1:10的重量比混合后在90℃条件下搅拌浸泡1小时后,经过滤去除颗粒物后降至室温后静置3小时,取上清液即为马齿苋芦荟提取液;
混合搅拌:在控温60℃条件下,将紫薯淀粉和海洋植物混合胶液与马齿苋芦荟提取液按2:1的重量比混合后搅拌10分钟,使其充分混合后得凉粉液体原料;再按常规的凉粉制备工艺在凉粉液体原料中按重量百分比为1%加入食用醋后经常规的杀菌和包装处理而制成淡紫色半透明复合凉粉,真空保质期达30天。
实施例3:
紫薯淀粉和海洋植物混合胶液的制备:先将海洋植物晾干后磨成面粉状海洋植物粉;再将海洋植物粉:紫薯淀粉与水按重量比为1:1:30的配比混合后加热至90℃熬制3小时经冷却后得紫薯淀粉和海洋植物混合溶化胶液,经过滤除去颗粒状物备用,海洋植物粉中石花菜、螺旋藻、海带、紫菜的重量比为1:0.1:0.1:0.2,紫薯淀粉为鲜紫薯作原料采用常规工艺制备的含有花青素的淀粉;
陆地植物提取液的制备:将选取的秋葵、马齿苋和芦荟原料剪切成粒径为1cm的颗粒状,在清水中清洗干净后在60℃温度范围内烘干,将烘干的颗粒状陆地植物加工粉碎成面粉状,得陆地植物干品细粉;再将陆地植物干品细粉与水按1:7的重量比混合后在80℃条件下搅拌浸泡2小时后,经过滤去除颗粒物后降至室温后静置2小时,取上清液即为秋葵马齿苋芦荟提取液;
混合搅拌:在控温50~60℃条件下,将紫薯淀粉和海洋植物混合胶液与秋葵马齿苋芦荟提取液按2:1的重量比混合后搅拌10分钟,使其充分混合后得凉粉液体原料;再按常规的凉粉制备工艺在凉粉液体原料中按重量百分比为2%加入食用醋后经常规的杀菌和包装处理而制成粉红色半透明复合凉粉,真空保质期达30天。
Claims (1)
1.一种彩色复合凉粉的制备方法,其特征在于包括三个工艺步骤:
a.紫薯淀粉和海洋植物混合胶液的制备:先将海洋植物晾干后磨成面粉状海洋植物粉;再将海洋植物粉、紫薯淀粉与水按重量比为1:1:20~40的配比混合后加热至90-100℃熬制2~4小时经冷却后得紫薯淀粉和海洋植物混合胶液,经过滤除去颗粒状物备用;其中海洋植物粉中石花菜、螺旋藻、海带、紫菜的重量比为1:0.1-0.2:0.1-0.2:0.1-0.2,紫薯淀粉为以鲜紫薯作原料采用常规工艺制备的含有花青素的淀粉;
b.陆地植物提取液的制备:将选取的陆地植物原料剪切成粒径为0.5~2cm的颗粒状,在清水中清洗干净后在50-60℃温度范围内烘干,将烘干的颗粒状陆地植物加工粉碎成面粉状,得陆地植物干品细粉;再将陆地植物干品细粉与水按1:5~10的重量比混合后在70~90℃条件下搅拌浸泡1~2小时后,经过滤去除颗粒物降至室温后静置2~3小时,取上清液即为陆地植物提取液;陆地植物为秋葵、马齿苋和芦荟中的两种以上的混合物;
c.混合搅拌:在控温50~60℃条件下,将紫薯淀粉和海洋植物混合胶液与陆地植物提取液按2:1的重量比充分混合后搅拌5~10分钟得凉粉液体原料;再按常规的凉粉制备工艺在凉粉液体原料中按重量百分比为0.5~2%加入食用醋后再经常规的杀菌和包装处理而制成彩色复合凉粉。
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