CN103919043A - 一种食品的制作方法 - Google Patents

一种食品的制作方法 Download PDF

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Publication number
CN103919043A
CN103919043A CN201410155050.7A CN201410155050A CN103919043A CN 103919043 A CN103919043 A CN 103919043A CN 201410155050 A CN201410155050 A CN 201410155050A CN 103919043 A CN103919043 A CN 103919043A
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starch
food
dough
making food
gelatinization
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CN103919043B (zh
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李永军
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Hebei Strong Food Co., Ltd.
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GUANGDONG STRONG GROUP CO Ltd
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Priority to PCT/CN2014/084649 priority patent/WO2015158084A1/zh
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23P30/10—Moulding

Abstract

本发明涉及一种食品制作方法，特别是一种淀粉类食品制作方法。制作工艺包括准备原材料、蒸炼机中加工、分割、滚圆、抛光、包装及灭菌。本发明的目的：降低淀粉用量，提高生产效率，不需冷藏，热水冲泡即可食用，提高食用方便性。采用淀粉预糊化后制丸技术，淀粉在预糊化过程中体积有所膨胀，同样大小的淀粉制品，本发明比传统工艺少添加20%-25%的淀粉，可降低工艺成本；本发明是预糊化后再以制丸机搓圆，制丸更容易，可实现连续自动化制丸，效率更高；本发明采用高温灭菌技术，产品不用冷藏，常温条件下可保存12个月，食用安全性高。产品食用方便，将产品以80℃以上的热水冲泡1-2分钟，产品会保持良好的弹性和嚼劲，不易回生。

Description

一种食品的制作方法
技术领域：
本发明涉及一种食品制作方法，特别是一种淀粉类食品制作方法。
背景技术：
目前现有的淀粉制品工艺方式主要如下：
以适量糖浆黏合生淀粉，采用设备或人工滚圆，滚圆后进行真空或非真空包装，包装好后要置于低温冷藏，以防止霉变。食用前，需把淀粉制品煮熟以后食用，且煮熟后如果不及时食用，存放时间8小时左右后淀粉会老化、回生，不能再食用。
发明内容：
本发明正是为了解决上述技术问题而发明的一种食品制作方法：
一种食品制作方法，制作工艺如下：
1）准备原材料：质量百分比40～50%的水，8～12%的糖浆以及淀粉；
2）在蒸炼机中加入工艺水，混入糖浆，淀粉通过振动筛加入蒸炼机中，边加淀粉边搅拌，加料完成后在65-70℃的条件下搅拌、蒸炼，时间20-30分钟即达到合适的糊化程度，可停止搅拌；
3）通过制丸机将预糊化好的面团进行分割、滚圆，面团直径为6～10毫米；
4）为防止面团表面的淀粉粘连在一起，需要对面团表面做抛光处理；
5）将抛光好的面团按要求分小袋包装，置于灭菌釜中进行高温灭菌，灭菌条件控制在120-130℃，压力0.15-0.20MPa，灭菌时间4-6分钟，灭菌后的产品可常温存放；
上述方法制得的面团食用时，将面团以80℃以上的热水冲泡1-2分钟，即可食用。
所述的步骤3中，抛光处理为将面团表面均匀涂抹一层油脂。
所述的油脂为高油酸葵花籽油。
所述的原材料配比可以为质量百分比50%工艺水、10%糖浆、38%淀粉及2%油脂。
所述水为工艺水，所述工艺水≤10毫克/升以碳酸钙计，PH6.0-7.0，浑浊度≤INTO。
所述步骤2当面团具有一定的硬度指标为Brookfield质构仪400-500（102N/M2），达到糊化程度。
本发明的目的：降低淀粉用量，提高生产效率，不需冷藏，热水冲泡即可食用，提高食用方便性。
①采用淀粉预糊化后制丸技术，淀粉在预糊化过程中体积有所膨胀，同样大小的淀粉制品，本发明比传统工艺少添加20%-25%的淀粉，可降低工艺成本；
②本发明是预糊化后再以制丸机搓圆，制丸更容易，可实现连续自动化制丸，效率更高；
③本发明采用高温灭菌技术，产品不用冷藏，常温条件下可保存12个月，食用安全性高。
④产品食用方便，将产品以80℃以上的热水冲泡1-2分钟，产品会保持良好的弹性和嚼劲，不易回生。
具体实施方式：
为了让本领域人员对本发明的构思能够更加吃透，在这里进行进一步的阐述。
一种食品制作方法：
首先，准备原材料，包50%水、10%糖浆、38%淀粉及2%油脂等小辅料。
其中的水优选使用工艺水，工艺水≤10毫克/升以碳酸钙计，PH6.0-7.0，浑浊度（散射浑浊单位）≤INTO。
油脂优选高油酸葵花籽油。
在蒸炼机中加入工艺水，混入的糖浆，淀粉通过振动筛加入蒸炼机中，边加淀粉边搅拌，加料完成后在65-70℃的条件下搅拌、蒸炼，时间大约20-30分钟，当面团具有一定的硬度指标为Brookfield质构仪400-500（102N/M2）后即达到合适的糊化程度，可停止搅拌；
通过制丸机将预糊化好的面团进行分割、滚圆（直径约为8毫米）；
为防止面团表面的淀粉粘连在一起，需要对珍珠Q果表面做抛光处理；
将抛光好的面团按要求分小袋包装，置于灭菌釜中进行高温灭菌，灭菌条件控制在120-130℃，压力0.15-0.20MPa，灭菌时间4-6分钟，灭菌后的产品可常温存放；
食用时，将面团以80℃以上的热水冲泡1-2分钟，即可食用。
本发明记载方法制作的食品，食用方便，制作简单，保证口感同时也保证了食品本身的卫生安全。

Claims (7)

1.一种食品制作方法，其特征在于所述的制作工艺如下：
1）准备原材料：质量百分比40～50%的水，8～12%的糖浆以及淀粉；
2）在蒸炼机中加入工艺水，混入糖浆，淀粉通过振动筛加入蒸炼机中，边加淀粉边搅拌，加料完成后在65-70℃的条件下搅拌、蒸炼，时间20-30分钟即达到合适的糊化程度，可停止搅拌；
3）通过制丸机将预糊化好的面团进行分割、滚圆，面团直径为6～10毫米；
4）为防止面团表面的淀粉粘连在一起，需要对面团表面做抛光处理；
5）将抛光好的面团按要求分小袋包装，置于灭菌釜中进行高温灭菌，灭菌条件控制在120-130℃，压力0.15-0.20MPa，灭菌时间4-6分钟，灭菌后的产品可常温存放。
2.根据权利要求1所述的食品制作方法，其特征在于所述的步骤3中，抛光处理为将面团表面均匀涂抹一层油脂。
3.根据权利要求1所述的食品制作方法，其特征在于所述的油脂为高油酸葵花籽油。
4.根据权利要求2所述的食品制作方法，其特征在于所述的原材料配比可以为质量百分比50%工艺水、10%糖浆、38%淀粉及2%油脂。
5.根据权利要求1所述的食品制作方法，其特征在于所述的水为工艺水，所述工艺水≤10毫克/升以碳酸钙计，PH6.0-7.0，浑浊度≤INTO。
6.根据权利要求1所述的食品制作方法，其特征在于所述步骤2当面团具有一定的硬度指标为Brookfield质构仪400-500（102N/M2），达到糊化程度。
7.一种如权利要求1所述食品制作方法制得食品的食用方法，其特征在于食用时，将所述面团以80℃以上的热水冲泡1-2分钟，即可食用。
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CN113632918A (zh) * 2021-07-28 2021-11-12 湖南金健速冻食品有限公司 一种即食速冻丸子及其加工方法

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CN113632918A (zh) * 2021-07-28 2021-11-12 湖南金健速冻食品有限公司 一种即食速冻丸子及其加工方法
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