CN103719865B - 紫薯渣组合物营养速溶粉及制备方法 - Google Patents
紫薯渣组合物营养速溶粉及制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于副产物综合利用及保健食品开发领域。本发明所述的紫薯渣组合物营养速溶粉由重量百分比为20-30%的食用菌和70-80%的紫薯渣为原料制成,所述的紫薯渣为紫薯色素生产中的副产物,所述的食用菌为新鲜的人工种植或者野生食用菌,所述的紫薯渣组合物营养速溶粉为平均粒径为0.25μm以下超微粉体。制备方法由以下步骤组成:紫薯渣原料熟化处理;二、食用菌护色处理;三、干燥;四、复配及粗破碎;五、超微粉碎。本发明将色素生产后的紫薯渣和食用菌组合搭配,能达到营养互补、功能强化的目的,也能使产品具特殊风味,提高紫薯色素生产副产物的综合利用价值。采用有效的护色措施和超微粉碎技术生产,既使产品具有更好的冲调速溶性,又较好的保持了两种配料的营养、功能成分及风味。
Description
技术领域
本发明属于副产物综合利用及保健食品开发领域。
背景技术
紫薯真名川山紫(IpamoeabatatasL.),由日本引进我国,是一种薯肉呈紫色或深紫色的甘薯。甘薯具有防癌、抗癌的作用,据日本癌症预防研究所对26万人的饮食生活与癌症的关系调查,生甘薯、熟甘薯的抑癌率分别为94.4%和98.7%。在17种对肿瘤有显著抑制效应的蔬菜排列中,甘薯高居首位。紫薯主要成分为碳水化合物(占干物质的80%),蛋白质比普通甘薯高。紫薯中的赖氨酸、铜、锰、钾、锌等微量元素的含量是普通甘薯的3倍~5倍,抗癌功能因子碘和硒的含量竟高出普通甘薯20倍以上。同时,紫薯中纤维素含量高,可改善消化道环境,防止胃肠道疾病的发生,是一种优良的功能性食品。由于紫薯是优质的植物色素源,紫薯色素在食品、化妆品、医药等领域具有较高的利用价值,目前,紫薯已被作为色素生产的重要原料。然而,紫薯色素生产后的废渣大多只能以饲料低价出售,如何提高色素生产紫薯渣综合利用价值成为生产企业面临的主要难题。
食用菌是一类可被食用的具有高等子实体的大型真菌,俗称蘑菇或蕈。食用菌类以其丰富的营养和天然的保健功能被科学家誉为“植物性食品的顶峰”。食用菌蛋白质含量远高于水果、蔬菜、米面类,接近于肉、蛋类食物,其中人体必需的8种氨基酸含量较高,还含有少量稀有氨基酸,如甲硫氨基酸亚砜、β-丙氨酸、羟脯氨酸等。食用菌还含有丰富的麦角甾醇(VD原)、VB12、泛酸、吡哆醇、叶酸、VE等维生素以及多种具有生理活性的矿物质如铁、钙、磷、钾、锌、锰、铜等,在国际上被认为是最理想的蛋白质和组合营养物的来源。同时,食用菌富含的真菌多糖、核酸等活性成分,具有增强人体免疫、抗肿瘤和降血脂等保健作用,从营养学的角度看,食用菌集中了食品的一切良好特性,被推荐为十大健康食品之一。此外,食用菌味道鲜美、香味浓郁,是多种调味品中呈鲜香味的天然配料。
徐飞等(2005年)在“速溶紫薯粉的加工工艺研究”中报道了将新鲜紫薯蒸煮、打浆、再经高压均质和喷雾干燥生产速溶紫薯粉的方法;胡建平(1999年)公开了“果蔬与甘薯混合食品的制作方法(授权公告号:CN1044078C)”以及陈晓明等(2011年)公开了“一种食用菌速溶粉加工方法(公开号:CN102578554A)”,均采用挤压膨化和普通粉碎加工得到最终产品。以上方法制得的产品不属于超微粉体,在溶解性、糊化特性以及人体对其营养、功能成分的吸收利用率上均和超微粉产品有明显差异。
发明内容
本发明的目的是提供一种以色素生产中的副产物紫薯渣和食用菌为原料制成的紫薯渣组合物营养速溶粉。
本发明的另一目的是提供这种紫薯渣组合物营养速溶粉的制备方法。
本发明所述的紫薯渣组合物营养速溶粉由重量百分比为20-30%的食用菌和70-80%的紫薯渣为原料制成,所述的紫薯渣为紫薯色素生产中的副产物,所述的食用菌为新鲜的人工种植或者野生食用菌,所述的紫薯渣组合物营养速溶粉为平均粒径为0.25μm以下超微粉体。
本发明所述的紫薯渣组合物营养速溶粉的制备方法由以下步骤组成:
一、紫薯渣原料熟化处理:以提取色素后的紫薯渣原料用清水冲洗,加入其重量3-5倍的75℃-80℃热水,保温熟化处理10-15分钟,捞出,沥干;
二、食用菌护色处理:新鲜食用菌原料洗净,然后将其切成均匀厚度为5-7mm的片状,在沸水中烫漂2-4分钟,捞出放入复合护色剂中浸泡5-10分钟后,沥干;所述的复合护色剂为:质量浓度0.1%的柠檬酸、0.02%的抗坏血酸和0.015%乙二胺四乙酸二钠配置成复合护色剂;
三、干燥:将熟化处理后的紫薯渣原料以及护色处理后的食用菌原料均匀地放在盛物网上,放入恒温鼓风干燥箱中,初始温度设定为40-50℃,后每隔1h升温10℃,直至干燥到水分少于9%;
四、复配及粗破碎:取经过干燥的紫薯渣原料和食用菌按质量比8:2-7:3的比例复配;将复配后的紫薯渣和食用菌混合原料粗破碎,然后过100目筛,得到紫薯渣组合物粗粉;
五、超微粉碎:取紫薯渣组合物粗粉用气流式超微全粉碎的干法粉碎技术处理,进料粒径小于100目,粉碎处理的进料压力为0.5MPa,粉碎压力为0.5MPa,粉碎后得到紫薯渣组合物营养速溶粉,其平均粒径为0.25μm以下。
本发明制成的紫薯渣组合物营养速溶粉是一种超微粉体。本发明所述的紫薯渣食用安全,营养丰富,干物质中碳水化合物77.1%,蛋白质6.2%,粗纤维2.6%,粗脂肪0.4%,属于高纤维低脂肪食品。经熟化处理,食用菌经烫漂、浸入复合抗褐变剂溶液护色处理,对处理后的紫薯渣和食用菌原料进行干燥。按质量配比对两种干燥原料进行组合复配。
本发明将色素生产后的紫薯渣和食用菌组合搭配,能达到营养互补、功能强化的目的,也能使产品具特殊风味,提高紫薯色素生产副产物的综合利用价值。采用有效的护色措施和超微粉碎技术生产,既使产品具有更好的冲调速溶性,又较好的保持了两种配料的营养、功能成分及风味。得到的产品呈紫色或浅紫色,具有溶解性强、易糊化的特点,又具有食用菌的鲜香风味。可根据消费者的口味或糖尿病人的实际需要考虑加入适量的糖、食盐等进行食用。
本发明有效利用色素生产紫薯渣,其含丰富的碳水化合物和膳食纤维,食用菌蛋白质和8种必需氨基酸含量较高,将两种原料按一定比例复配可达到营养互补的作用;同时,紫薯是“抗癌之王”,紫薯渣具有减肥通便等保健功能。食用菌含丰富的真菌多糖、核苷酸、多肽等活性成分,具有增强免疫力和抗疲劳的作用,该方法得到的菌复合营养速溶粉产品是优质的天然健康食品。
超微粉碎是近二十年发展起来的一项高新技术,是指利用机械或流体动力的途径将物料颗粒粉碎至粒径10μm以下的过程。超微粉碎用于食品物料处理有以下特点:①超微粉碎使物料比表面积和空隙率增加,从而使物料具有良好的分散性、吸附性、溶解性等理化特性。②超微粉碎技术采用超音速气流粉碎、冷浆粉碎等方法,是一种物理过程,不使原料发生任何化学反应。在粉碎过程中不产生局部过热现象,甚至可在低温状态下进行粉碎,速度快、瞬间即可完成,对不耐高温的组分不会造成损失,能完整的保持原料的营养及生物活性成分;③超微粉碎对植物原料细胞的破壁率高,大大增强植物原料中的营养及生物活性成分的溶出率。经过超微粉碎的食品,由于其粒径非常小,营养物质不必经过较长的路程就能释放出来,并且微粉体由于粒径小而更容易吸附在小肠内壁,加速了营养物质的释放速率,使食品在小肠内有足够的时间被吸收,显著地提高食品原料有效成分的利用率及人体吸收率。超微粉碎用于速溶食品的加工上具有很大的潜力。超微粉碎能显著降低大米淀粉的糊化温度和最大糊化时间,提高米粉的冲调性能及溶解度;超微粉碎可使食用菌粉体分散性、持水性和水溶性蛋白质的溶出率增大,其营养成分更好地被人体吸收利用。
本发明粉碎过程采用超微全粉碎技术,使紫薯渣粉和食用菌粉的粒径减小到0.25μm以下,糊化特性和溶解性明显增强,制得的产品冲调速溶性好;采用超微全粉碎技术,是用压缩空气产生的高速气流对原料进行冲击,使物料发生碰撞和摩擦作用,达到细碎的目的,粉碎速度快、产热低、有效避免了机械剪切式粉碎技术产热高引起原料有效成分的损失,制成的产品最大程度的保持了紫薯渣和食用菌原有的营养、功能成分及风味,产品是粒度细小的超微粉体,其中的有效成分更容易被人体消化吸收;两种原料的复合过程和超微粉碎过程结合在一起,并借助超微粉碎中高压气流的作用,粉碎过程也是加压复合过程,使两种原料成分充分融合,使产品具有较佳的感官品质。食用菌是一种极易变色的加工原料,本方法食用菌的护色采用短时烫漂和复合护色剂处理相结合的措施,避免了食用菌在加工和终产品贮藏中的褐变作用,得到的复合营养速溶粉呈紫色或浅紫色,色泽稳定,品质较好。
本方法以紫薯色素生产废渣为主要原料制成价值较高的复合营养速溶粉,为提高紫甘薯色素生产副产物的综合利用价值提供了较好的途径。
具体实施方式
实施例1:以色素提取后的紫薯渣和香菇为原料制备紫薯—香菇复合营养速溶粉
提取色素后的紫薯渣用清水冲洗两次,按料液比1:5(紫薯渣重量5倍的水)加入75℃热水浸泡15分钟,捞出沥干。新鲜香菇经清洗去除表面杂质,切成厚5mm的片状,放入沸水中烫漂4分钟,取出,用质量浓度0.1%的柠檬酸、0.02%的抗坏血酸和0.015%乙二胺四乙酸二钠(EDTA-2Na)配置成复合护色剂溶液浸泡8分钟,捞出沥干。将处理的紫薯渣和香菇片分别放入干燥箱中,初始温度设定为40℃,后每隔1h升温10℃,直至干燥到水分少于9%。将干燥后的紫薯渣和香菇片按质量比7:3的比例混合,混合料用普通机械粗破碎,过100目筛,筛下物料用气流式超微粉碎机粉碎到平均粒径可达到0.25μm以下,得到紫薯—香菇复合营养速溶粉。产品呈浅紫色,糊化性和溶解性较好,用60℃的热水即可冲调呈均匀的糊状,口感细腻,有香菇的鲜香风味。
实施例2:以色素生产紫薯渣和松茸菌为原料制备紫薯—松茸复合营养速溶粉
提取色素后的紫薯渣用清水冲洗两次,按料液比1:3(紫薯渣重量3倍的水)加入80℃热水浸泡10分钟,捞出沥干。新鲜松茸菌经去除杂质,洗净后切成厚7mm的片状,放入沸水中烫漂2分钟,取出,用质量浓度0.1%的柠檬酸、0.02%的抗坏血酸和0.015%乙二胺四乙酸二钠(EDTA-2Na)配置成复合护色剂溶液浸泡5分钟,捞出沥干。处理后的紫薯渣和松茸菌片分别放入干燥箱中,初始温度设定为50℃,后每隔1h升温10℃,直至干燥到水分少于9%。按质量比8:2的比例将干燥后的紫薯渣和松茸片混合,粗破碎,过100目筛。筛下物料用气流式超微粉碎到平均粒径可达到0.25μm以下,得到紫薯—松茸菌复合营养速溶粉产品。产品呈浅紫色,冲调性好,口感细腻。松茸菌是具有很高的药用食疗价值的珍贵野生菌,含有松茸醇、异松茸醇、松茸多糖等药用成分,具治疗糖尿病、抗癌、强身、益肠胃、止痛、理气化痰、驱虫等功效,得到的紫薯—松茸菌复合营养速溶粉是一种高档的天然保健食品。
Claims (1)
1.一种紫薯渣组合物营养速溶粉,其特征在于由重量百分比为20-30%的食用菌和70-80%的紫薯渣为原料制成,所述的紫薯渣为紫薯色素生产中的副产物,所述的食用菌为新鲜的人工种植或者野生食用菌,所述的紫薯渣组合物营养速溶粉为平均粒径为0.25μm以下超微粉体,所述的紫薯渣组合物营养速溶粉的制备方法由以下步骤组成:
一、紫薯渣原料熟化处理:以提取色素后的紫薯渣原料用清水冲洗,加入其重量3-5倍的75℃-80℃热水,保温熟化处理10-15分钟,捞出,沥干;
二、食用菌护色处理:新鲜食用菌原料洗净,然后将其切成均匀厚度为5-7mm的片状,在沸水中烫漂2-4分钟,捞出放入复合护色剂中浸泡5-10分钟后,沥干;所述的复合护色剂为:质量浓度0.1%的柠檬酸、0.02%的抗坏血酸和0.015%乙二胺四乙酸二钠(EDTA-2Na)配置成复合护色剂;
三、干燥:将熟化处理后的紫薯渣原料以及护色处理后的食用菌原料均匀地放在盛物网上,放入恒温鼓风干燥箱中,初始温度设定为40-50℃,后每隔1h升温10℃,直至干燥到水分少于9%;
四、复配及粗破碎:取经过干燥的紫薯渣原料和食用菌按质量比8:2-7:3的比例复配;将复配后的紫薯渣和食用菌混合原料粗破碎,然后过100目筛,得到紫薯渣组合物粗粉;
五、超微粉碎:取紫薯渣组合物粗粉用气流式超微全粉碎的干法粉碎技术处理,进料粒径小于100目,粉碎处理的进料压力为0.5MPa,粉碎压力为0.5MPa,粉碎后得到紫薯渣组合物营养速溶粉,其平均粒径为0.25μm以下。
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CN101904537A (zh) * | 2010-08-02 | 2010-12-08 | 天津商业大学 | 利用生产紫薯淀粉的副产物生产具有降压作用冲剂的方法 |
CN102987296A (zh) * | 2012-12-03 | 2013-03-27 | 诸城市长江机械有限公司 | 一种紫薯全粉生产方法及利用该紫薯全粉制成的面条 |
CN103181569A (zh) * | 2013-03-11 | 2013-07-03 | 安徽浩大淀粉加工有限公司 | 一种甘薯渣生物降解法提取膳食纤维的方法 |
CN103329972A (zh) * | 2013-06-21 | 2013-10-02 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种香菇柄甘薯渣燕麦酥的制作方法 |
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