CN104082686A - 一种紫菜苔同步生产功能性配料和粉状食品的制备方法 - Google Patents
一种紫菜苔同步生产功能性配料和粉状食品的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种紫菜苔同步生产功能性配料和粉状食品的制备方法，将紫菜苔的花芽及嫩茎经湿法研磨和超微粉碎、风味包埋和喷雾干燥技术制备紫菜苔功能性配料；或者以食用紫菜苔整株为原料，经微波真空干燥、低温微粉碎得到紫菜苔营养蔬菜全粉；采用循环超声水溶液提取、膜分离与树脂纯化相结合方法对紫菜苔中高度酰基化的花色苷类天然色素进行提取分离纯化，制备出天然、安全、高效的功能性食品添加剂。本发明制备的紫菜苔保留了紫菜苔的主要营养、原本特征风味及活性成分，配合紫菜苔天然红色素，可广泛应用于面制品、饮料等食品加工业，亦可作为天然抗氧化剂用于功能性饮品、膳食补充剂和日用消费品等。
Description
技术领域
本发明涉及食品原料加工和食品配料及添加剂制备领域，具体是一种紫菜台同步生产功能性配料和粉状食品的制备方法。
背景技术
紫菜苔（Brassica campestris L.），又称红菜苔（红油菜苔），为十字花科芸苔属白菜种的一个变种，以长江流域诸省种植较多。作为冬春主要特产蔬菜，紫菜苔在蔬菜生产和消费中有重要作用。紫菜苔营养丰富，是一种高钾低钠、含大量维生素和微量元素的重要蔬菜。紫菜苔的茎、叶尤其富含花色素和黄酮类物质，特别是酰基化及多酰基化的二糖苷花青素，具有抗氧化活性和消除自由基的作用，还具有增强视力、消除眼睛疲劳及延缓神经衰老作用，对心血管系统及对由糖尿病引起的毛细血管病有有保护活性。洪山菜苔是紫菜苔中的优秀品种，花茎色泽鲜艳，脆嫩爽口，营养丰富，现已成为武汉及湖北地方蔬菜名品之一，与武昌鱼一起被誉为楚乡“两大名肴”，驰名中外。
近年随着农业产业结构调整和优化升级，紫菜苔正从原来的小面积种植逐渐形成规模化。随着不同成熟期紫菜苔品种的筛选成功，紫菜苔在市郊和高山地区的种植面积与规模不断扩大。目前紫菜苔产业发展还存在一些亟待解决的问题：紫菜苔深加工技术和应用产品的开发能力有待进一步提高，这是制约产业发展的关键和瓶颈问题之一。
目前紫菜苔主要用于鲜食，但仅靠鲜食仍然不能解决紫菜苔大量上市时供过于求的问题，洪山菜苔的深加工产品的开发以及加工副产品的综合利用与产量的矛盾日趋尖锐。目前市面很少见有关紫菜苔深加工与应用产品，对于春季后紫菜苔大量上市以及不耐贮藏的特性,如何应用现代食品加工技术对紫菜苔的深加工进行研究，以开发形式多样、花色繁多的紫菜苔加工产品以扩大销售范围显得尤为重要。
发明内容
本发明为了解决上述问题，提供了一种紫菜苔同步生产功能性配料和粉状食品的制备方法；该方法工艺可行，加工方便，显著优点是以紫菜苔为原料加工生产不同层次的食品配料，最大限度保持了紫菜苔的主要营养、特征风味及代表性活性成分（生物类黄酮、花青素），在制成粉状物品的同时较好的保留紫菜苔的主要营养和有效活性成分。制备出的紫菜苔功能性配料、蔬菜营养全粉及风味速溶粉便于长期储存及相关食品加工。同时综合利用紫菜苔鲜食加工废弃物或老菜台，加工紫菜苔天然红色素粉，作为一种功能性食品添加剂。
为达到以上目的，本发明技术方案的关键内容如下：
一种紫菜苔同步生产功能性配料和粉状食品的制备方法，其特征在于包括以下生产步骤：
（1）选取整株新鲜紫菜苔，经除杂清洗沥干后，在微波功率为6.58W/g、干燥真空度0.07MPa的条件下进行微波真空干燥，加工至含水量小于2%，将干燥后的整株紫菜苔在8-12℃条件下进行低温研磨粉碎，得到的粉碎粗产品进行超微粉碎成200-800目的紫菜苔超微粉，其条件为：进气温度8 ℃、工作压力0.97MPa、分级轮350。将紫菜苔粉在35-45℃下微波杀菌1.5-2.5小时，包装后制成紫菜苔营养蔬菜全粉；
（2） 将制成的紫菜苔营养蔬菜全粉作为配料按照合适方法添加至面条、饼干及糕点中。如制作紫菜苔花色营养面条，可添加5%面粉重量的蔬菜粉，并添加适量的海藻酸钠、食盐等；
（3）分拣紫菜苔的花芽嫩茎部分，经除杂清洗、热烫、冷却沥干后，进行湿法微粉碎/研磨，所得粉末粒径约150~400目。添加0.02％异抗坏血酸钠、3％β-环状糊精、0.02％乙基麦芽酚作为风味增强剂和稳定剂，在以下条件：进风温度115℃、出风温度85℃和进料温度70℃进行喷雾干燥，制得紫菜苔风味速溶粉；
（4）将制成的紫菜台风味速溶粉作为添加剂，同时添加优化功能性杂粮米粉与其他奶制品、豆制品等营养风味物质相组合，开发系列风味速溶（冲）粉产品；
（5）选取紫菜苔或其生鲜加工废弃物及老菜苔，采用10-15倍量酸性水溶液或乙醇水溶液，U型逆流循环超声提取，频率40-70kHz，提取2-3次，每次1-2小时，合并提取液；经旋转蒸发除去提取液中的乙醇，将浓缩液经微滤膜过滤，置于AB-8、ADS-17或聚酰胺吸附树脂进行分离，先经纯水洗涤除杂后，用30-80%的乙醇洗脱，将洗脱液浓缩除去乙醇，真空或喷雾干燥得富含丰富花色苷的紫菜苔天然红色素粉。
采用本发明制作出的紫菜苔营养蔬菜全粉及风味速溶粉，最大限度保留了紫菜苔的主要营养、特征风味及代表性活性成分，制作的相关紫菜苔应用产品，如面条、饼干、糕点等色泽均匀，口感良好，紫菜苔特有的风味突出，储存性稳定，食用方便，是一种天然营养的功能性配料。
所述的步骤（1）-（5）中的紫菜苔全营养粉，所用紫菜苔为洪山菜苔，更优选的是湖北武汉产大股子红紫菜苔。
本发明中富含高度酰基化花色苷的紫菜台天然红色素可作为天然着色剂用于糖果、蛋糕、点心等面制食品，或作为天然抗氧化剂用于功能性饮品、膳食补充剂、日用消费品等产品的开发及营销设计。
本发明中紫菜苔营养蔬菜全粉及风味速溶粉生产方法简单，成本低，所得制成品安全卫生耐储存，可用于多种产品的开发及营销设计。为地方特产紫菜苔资源的深加工利用开辟了一条新途径。
以下结合实例，对本发明做进一步的详细描述，但并不说明本发明仅限于此范围。
附图说明
图1：本发明之紫菜苔红色素粉末工艺流程图；
图2：本发明之紫菜苔营养蔬菜全粉工艺流程图；
图3：本发明之紫菜苔风味速溶粉工艺流程图。
具体实施方式
实施例1：
选取紫菜苔，清水洗净，除去泥土等杂质；将紫菜苔置于10倍量50 %的酸化乙醇（pH=3）中经超声提取，频率50kHz，提取2次，每次0.5小时，合并提取液，旋转蒸发除去提取液中的乙醇，经微滤膜过滤后上AB-8大孔吸附树脂进行纯化，并用70 %的酸化乙醇（pH=3）洗脱，将洗脱液浓缩、真空干燥得到富含丰富高酰基化花色苷类物质的紫菜苔红色素粉末（参见图1）。
将整株新鲜紫菜苔经清洗沥干后，在微波功率为6.58W/g、干燥压力70 KPa的条件下进行微波真空干燥，加工至含水量小于2%。将干燥后的整株紫菜苔进行粉碎，得到的粉碎粗产品进行超微粉碎，其条件为：进气温度8℃、工作压力0.97MPa、分级轮350。在40℃下微波杀菌2小时，包装后制成紫菜苔营养蔬菜全粉（参见图2）。
选取洪山紫菜苔花芽嫩茎部分，经清洗、热烫、冷却沥干后，在进气温度8℃、工作压力0.97MPa、分级轮350条件下进行超微粉碎，所得粉末均大于200目。添加0.2％异抗坏血酸钠、3％β-环状糊精、0.04％乙基麦芽酚作为风味增强剂和稳定剂，在以下条件：进风温度115℃、出风温度85℃和进料温度70℃进行喷雾干燥，制得紫菜台风味速溶粉（参见图 3）。
将制得的紫菜苔营养蔬菜全粉按照合适方法制成营养全粉面条，由下述重量原料制成：高筋面粉5000g, 紫菜苔蔬菜营养全粉250g，海藻酸钠15g，食盐添加量200g，卡拉胶5g，软水2500g，2%小苏打溶液。
将制得的紫菜苔风味速溶粉按照合适方法制成紫菜苔风味速溶汤粉，由下述重量原料制成：大米蛋白粉20g, 紫菜苔风味速溶粉15g，面包粉20g，植脂末14.8g，土豆粉10g，白砂糖及柠檬酸0.2g。
实施例2：
富含丰富高稳定性酰基化花色苷类物质的粉末状紫菜苔功能性配料、紫菜苔营养蔬菜全粉、紫菜苔风味速溶粉的制作方法同实施例1，不同之处在于：将制得的紫菜苔营养蔬菜全粉按照合适方法制成紫菜苔蔬菜营养全粉饼干，由下述重量原料制成：高筋面粉5000g, 紫菜苔蔬菜营养全粉200g，大豆油600g，食盐20g，白砂糖1420g，软水2500g，小苏打50g。
将制得的紫菜苔风味速溶粉按照合适方法制成紫菜苔风味速溶奶茶，由下述重量原料制成：紫菜苔风味速溶粉170g，白砂糖270g，植物末260g，全脂奶粉150g，AK糖2.5g和柠檬酸粉末2g。
实施例3：
富含丰富高稳定性酰基化花色苷类物质的粉末状紫菜苔功能性配料、紫菜苔营养蔬菜全粉、紫菜苔风味速溶粉的制作方法同实施例1，不同之处在于：将制得的紫菜苔营养蔬菜全粉按照合适方法制成紫菜苔蔬菜营养全粉月饼馅料，由下述重量原料制成：紫菜苔蔬菜营养全粉200g，红豆80g，白砂糖100g，黄油40g。
将制得的紫菜苔风味速溶粉按照合适方法制成紫菜苔风味速溶豆奶固体冲饮食品，由下述重量原料制成：紫菜苔风味速溶粉150g，大豆粉200g，白砂糖230g，奶粉320g。
附表1：紫菜苔营养蔬菜全粉面条感官评审表
附表2：优化紫菜苔营养蔬菜全粉面条工艺正交表
| 水平 | A（海藻酸钠%） | B（菜台粉%） | C（食盐%） |
| 1 | 0.2 | 3 | 3 |
| 2 | 0.3 | 4 | 4 |
| 3 | 0.4 | 5 | 5 |
由表2可见计算优选方案为A1B3C3,而从因素趋势线和节约成本考虑，最终确定菜苔面条最优组合为：A2B3C2。并对最优组合进行验证，综合得分94.300.77，感官评价最优组合为A2B3C2，即以面粉100%为基数，海藻酸钠添加量0.3%，菜台粉添加量5.0%，食盐添加量4.0%。按上述优方案加工出的紫菜苔营养蔬菜全粉面条色泽翠绿、均匀，外形整齐，表面细密光滑，咬劲、软硬、弹性均适口，具有紫菜台特有的香味。
Claims (4)
1.一种紫菜苔同步生产功能性配料和粉状食品的制备方法，其特征在于包括以下生产步骤：
（1）采用新鲜紫菜苔，经除杂清洗，选取菜苔花芽和嫩茎，经热烫、冷却沥干后，进行湿法微粉碎/研磨，所得粉末粒径约150~400目，添加0.01-0.3％异抗坏血酸钠、0.5-3％β-环状糊精、0.01-0.2％乙基麦芽酚作为风味剂增强剂和稳定剂，在进风温度115℃、出风温度85℃和进料温度70℃条件下进行喷雾干燥，制得紫菜苔功能性配料和风味速溶粉；
（2）选取新鲜整株紫菜苔，经除杂清洗沥干后，运用微波真空干燥对紫菜苔进行干制加工至含水量小于2%，采用低温研磨粉碎机在8-12℃条件下制成200-800目的紫菜苔超微粉，将粉状物体进行营养化泡腾分散促溶，30-50℃下微波杀菌1.0-3.0小时，包装后制成紫菜苔营养蔬菜全粉；
（3）对丢弃紫菜苔、生鲜加工废弃物及老台，采用10-15倍量0-60%的乙醇水溶液进行超声辅助提取，频率20-80kHz，提取1-3次，每次0.5-2小时，合并提取液；经旋转蒸发除去提取液中的乙醇，将浓缩液经微滤膜过滤，吸附树脂进行分离，经纯水洗涤除杂后，用30-80%的乙醇洗脱，将洗脱液浓缩除去乙醇，真空或喷雾干燥得花色苷类紫菜台天然红色素粉。
2.根据权利要求1所述的紫菜苔同步生产功能性配料和粉状食品的制备方法，其特征在于：所述步骤（2）的干燥过程中温度始终低于菜苔水分的冰点，所述的粉碎机粉碎为保证其颗粒大于200目，其条件为：进气温度8℃、工作压力0.97MPa、分级轮350，所述的灭菌为35-45℃下微波杀菌1.5-2.5小时，然后密封保存，所得制成品安全卫生耐储存；将制成的紫菜苔营养蔬菜全粉作为添加剂添加至面条、饼干及糕点等面制品以及作为食品馅料、酱料等产品配料中。
3.根据权利要求1所述的紫菜苔同步生产功能性配料和粉状食品的制备方法，其特征在于：将步骤（1）中制得紫菜苔风味速溶粉作为添加剂，同时添加优化功能性配料与其他奶制品、豆制品等营养风味物质相组合，以开发系列风味速溶（冲）粉产品。
4.根据权利要求1所述的紫菜苔同步生产功能性配料和粉状食品的制备方法，其特征在于：所述步骤（3）中提取方式为采用酸性水溶液或乙醇水溶液，U型逆流循环超声提取，提取液可采取陶瓷微滤或纤维棉进行过滤，分离纯化用吸附树脂可选AB-8、ADS-17或聚酰胺等；紫菜苔中高度酰基化的花色苷类天然红色素可作为天然着色剂用于糖果、蛋糕、点心等面制食品，或作为天然抗氧化剂用于功能性饮品、膳食补充剂、日用消费品等产品的开发及营销设计。
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