CN104187404A - 一种保鲜速食富硒苦荞凉粉及其制备方法 - Google Patents
一种保鲜速食富硒苦荞凉粉及其制备方法 Download PDFInfo
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- CN104187404A CN104187404A CN201410408342.7A CN201410408342A CN104187404A CN 104187404 A CN104187404 A CN 104187404A CN 201410408342 A CN201410408342 A CN 201410408342A CN 104187404 A CN104187404 A CN 104187404A
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- rich selenium
- bitter buckwheat
- bean jelly
- buckwheat
- water
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属方便速食食品技术领域，提供一种既保存苦荞原料的全部有效营养成分，又延长保质期并且口感良好的一种保鲜速食富硒苦荞凉粉及其制备方法。由富硒苦荞全粉、水、辅料按一定比例制备而成，辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。充分利用富硒苦荞全粉特有的药理作用和丰富的营养成份精制而成，完好地保留了天然原料所特有的氨基酸、芦丁、维生素等有效成份，产品保持良好的保健性能，口感爽滑圆润、包装精美、食用方便，是预防疾病、营养互补的佳品。生产工艺包括凉粉加工和调味料加工，质量要求均按照国家食品卫生标准和食品安全管理体系执行，避免交叉污染，又降低生产成本。
Description
技术领域
本发明属于方便速食食品技术领域，具体涉及一种保鲜速食富硒苦荞凉粉及其制备方法。
背景技术
随着人们生活水平的逐步提高，饮食结构呈现出多样化、方便化、快捷化的发展趋势，特别是人们对健康的越来越重视，苦荞产品逐步受到人们的认识和喜爱，市场需求越来越大，现有凉粉是一种名小吃，颇受人们的喜爱，一年四季常吃不厌，但是这种美食于保质期太短，只能在生产地食用到，因此不能够形成大力的推广。
苦荞也称鞑靼荞麦，是药食两用作物，根据传统医学和现代医学及营养学的科学论证，不仅含有丰富的营养，而且还有显著的疗疾作用，在我国已经有两千年的种植历史。近几年来，由于科技投入力度低，苦荞加工企业分散、规模小、深加工和精加工产品少，初级产品多，无法提高产品的附加值。
山西省灵丘县所产的苦荞，18种氨基酸齐全，维生素、矿物质、微量元素居中上水平，芦丁的含量高于著名的四川凉山苦荞，是集营养、保健、医疗于一体的多功能粮种，符合现代人类防病保健向高层次方向发展的要求。蛋白质含量高达12%，粗纤维是大米、小麦面粉的3～4倍，其营养生物效价指数高达80～92%（小麦89%，大米70%）。苦荞麦中的脂肪酸和亚油酸占多数，在人体中合成花生四稀酸，具有降血脂作用。磷含量高于大米和小麦面粉，是儿童生长发育不可缺少的元素。苦荞麦中的三价铬是人体中构成葡萄糖耐量因子的重要组成成份，可增强胰岛素功能，改善葡萄糖耐量，具有降血糖、血尿的作用。灵丘苦荞麦外层中的芦丁含量4‰，烟酸含量2.2%，这两种成份能软化血管，降低毛细血管的渗透性，维持微血管循环 ，防止脑溢血和保护视力，还能增加维生素C在人体内的积蓄，降低胆固醇，防止血管患疾和高血压、心脏病的发作；特别是内含的天门冬氨酸具有抗癌细胞作用。另外，灵丘苦荞麦还内含丰富的碘、镁、钙、铁、钾、钠、硒、锌、锰等人体生命中不可缺少的多种矿物质和微量元素，能起到加强人体内细胞功能转换，调节心肌活动，增强耐力，防止缺铁性贫血，且能起到增加抗氧化和调节免疫、抗衰老、抗癌功能。灵丘苦荞麦中的纤维素含量，适用于现代医学提出的高纤维谷物对糖尿病有明显治疗作用的论述。
近几年来，苦荞及其系列产品在国内外市场上需求很旺，特别是欧、美、日及东南亚等国家求购更切，已成为紧俏产品，市场售价约为同类食品的3～5倍。因此，灵丘优质苦荞生产基地产出的苦荞麦是典型的绿色保健有机食品，对其深加工系列产品有着广阔的市场前景。随着现代食品加工工艺的进一步完善，苦荞食品如苦荞茶、苦荞精粉、苦荞面、苦荞胚芽粉等相关的产品，将逐步形成新一代的健康食品。
发明内容
本发明目的提供一种即保存了苦荞原料的全部有效营养成分，又延长了保质期并且口感良好的一种保鲜速食富硒苦荞凉粉及其制备方法。
本发明由如下技术方案实现的：一种保鲜速食富硒苦荞凉粉，由下列重量百分比的原料制备而成：富硒苦荞全粉15-20%，水80-85%，辅料0.1%，总量为100%，所述辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。所述水电导率，<30us/cm，PH：6.0-7.5。所述明胶、食用盐的重量分别为富硒苦荞全粉重量的0.833%，所述焦磷酸钠的重量为富硒苦荞全粉重量的0.2917%，所述乳酸链球菌的量为富硒苦荞全粉重量的0.03%；所述保鲜速食富硒苦荞凉粉还包括调料包组，由汤料包、醋包、辣椒油包、豆腐干组成。
一种保鲜速食富硒苦荞凉粉的制备方法包括如下步骤：（1）富硒苦荞全粉溶解：富硒苦荞全粉用进料斗按比例加入乳化罐中，然后加入富硒苦荞全粉6倍量的水，控制搅拌速度为100r/min搅拌5min，使富硒苦荞全粉完全溶解于水；（2）富硒苦荞全粉的乳化：将明胶、乳酸链球菌素、食用盐按比例用沸水溶解，然后倒入乳化罐中与富硒苦荞全粉溶液混合，乳化泵内温度保持常温，调节转速为100转/min，使原料充分乳化，加入溶解后的焦磷酸钠定容；（3）加热糊化：定容后的乳化液泵入夹层锅内，调节夹层锅内温度为100℃，加热25min，同时开启搅拌器，调节转速为100r/min搅拌25min；（3）灌装封口：物料颜色呈黄绿色，且具有粘性时灌装并且封口；（4）微波杀菌：微波100℃灭菌10min；（5）喷淋冷却，风干包装：0-25℃水冷却，将包装盒上的水风干后包装即可。
所述汤料包的制备方法为：将三聚磷酸钠、姜、八角、花椒纱布包裹后水浸提，浸提温度为90℃保持90min，浸提液加入白糖、味精、盐，搅拌溶解后装袋。
保鲜速食富硒苦荞凉粉充分利用了富硒苦荞全粉特有的药理作用和丰富的营养成份精制而成，在加工过程中采用先进工艺技术和设备，完好地保留了天然原料所特有的氨基酸、芦丁、维生素等有效成份，使产品保持良好的保健性能，且口感爽滑圆润、包装精美、食用方便，是预防疾病、营养互补的佳品。生产工艺包括两个部分，即凉粉加工和调味料加工，其质量要求均按照国家食品卫生标准和食品安全管理体系执行，在工艺流程设计中既保留各产品的关键技术，避免交叉污染，又降低生产成本。
本发明生产的保鲜速食富硒苦荞凉粉选用优质富硒苦荞全粉，具有清热泻火、消暑止渴、调节血糖、血压、血脂、增强免疫力等药理作用，色泽黄中带绿，口感柔软滑溜、清凉爽口，味道微苦。保留了苦荞的全部营养成分，且含有丰富的硒，大大提高了凉粉的营养价值；用焦磷酸钠作为乳化剂，大大降低了选用明矾制作凉粉而带来毒副作用，焦磷酸钠还可以再溶解钙、镁等不溶性盐类，使凉粉具有补钙等作用；选用乳酸链球菌素作为防腐剂，增加了凉粉的保质期，使得保质期从原来的不能过夜提高到3个月，且完全无毒害、纯绿色，安全放心。一份凉粉包装中配以调料包组和刀叉，使用塑封分别包装，适应了不同喜好人群的口味，开袋即食，使用方便，携带方便；既可以食用，也可以作为礼品赠送。完全可以实现工业化大规模的机械化生产，因此产生了积极的社会效益，不仅促进了苦荞产业的发展，同时也可以解决农民的就业等问题。
具体实施方式
以下结合实施例对本发明做进一步的描述，但不用来限制本发明。
实施例1：
一种保鲜速食富硒苦荞凉粉，由下列重量百分比的原料制备而成：富硒苦荞全粉19.9%，水80%，辅料0.1%，总量为100%，所述辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。所述水电导率，<30us/cm，PH：6.0-7.5。所述明胶、食用盐的重量分别为富硒苦荞全粉重量的0.8333%，所述焦磷酸钠的重量为富硒苦荞全粉重量的0.2917%，所述乳酸链球菌的量为富硒苦荞全粉重量的0.03%；所述保鲜速食富硒苦荞凉粉还包括调料包组，由汤料包、醋包、辣椒油包、豆腐干组成。
一种保鲜速食富硒苦荞凉粉的制备方法包括如下步骤：（1）富硒苦荞全粉溶解：富硒苦荞全粉用进料斗按比例加入乳化罐中，然后加入富硒苦荞全粉6倍量的水，控制搅拌速度为100r/min搅拌5min，使富硒苦荞全粉完全溶解于水；（2）富硒苦荞全粉的乳化：将明胶、乳酸链球菌素、食用盐按比例用沸水溶解，然后倒入乳化罐中与富硒苦荞全粉溶液混合，乳化泵内温度保持常温，调节转速为100转/min，使原料充分乳化，加入溶解后的焦磷酸钠定容；（3）加热糊化：定容后的乳化液泵入夹层锅内，调节夹层锅内温度为100℃，加热25min，同时开启搅拌器，调节转速为100r/min搅拌25min；（3）灌装封口：物料颜色呈黄绿色，且具有粘性，此时物料已经熟化，可以进行灌装并且封口；（4）微波杀菌：微波100℃灭菌10min；（5）喷淋冷却，风干包装：0-25℃水冷却，将包装盒上的水风干后包装即可。
所述汤料包的制备方法为：将三聚磷酸钠、姜、八角、花椒纱布包裹后水浸提，浸提温度为90℃保持90min，浸提液加入白糖、味精、盐，搅拌溶解后装袋。
实施例2：
一种保鲜速食富硒苦荞凉粉，由下列重量百分比的原料制备而成：富硒苦荞全粉15%，水84.9%，辅料0.1%，总量为100%，所述辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。所述水电导率，<30us/cm，PH：6.0-7.5。所述明胶、食用盐的重量分别为富硒苦荞全粉重量的0.8333%，所述焦磷酸钠的重量为富硒苦荞全粉重量的0.2917%，所述乳酸链球菌的量为富硒苦荞全粉重量的0.03%；所述保鲜速食富硒苦荞凉粉还包括调料包组，由汤料包、醋包、辣椒油包、豆腐干组成。其制备方法同实施例1所述制备方法。
实施例3：
一种保鲜速食富硒苦荞凉粉，由下列重量百分比的原料制备而成：富硒苦荞全粉16.9%，水83%，辅料0.1%，总量为100%，所述辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。所述水电导率，<30us/cm，PH：6.0-7.5。所述明胶、食用盐的重量分别为富硒苦荞全粉重量的0.8333%，所述焦磷酸钠的重量为富硒苦荞全粉重量的0.2917%，所述乳酸链球菌的量为富硒苦荞全粉重量的0.03%；所述保鲜速食富硒苦荞凉粉还包括调料包组，由汤料包、醋包、辣椒油包、豆腐干组成。其制备方法同实施例1所述制备方法。
随机抽取实施例2所制备的保鲜速食富硒苦荞凉粉做检测，检测结果见表1，说明本发明所述保鲜速食富硒苦荞凉粉完全合格，质量复合国家食品卫生标准和食品安全管理体系，测定实施例2所制备的保鲜速食富硒苦荞凉粉的营养成分，结果见表2，说明本发明所制备的保鲜速食富硒苦荞凉粉完全保留了苦荞的营养成分，且含有丰富的硒，大大提高了凉粉的营养价值，且溶解有钙、镁等不溶性盐类，使凉粉具有补钙、镁等作用。
表1
表2：单位：毫克/100克
Claims (3)
1.一种保鲜速食富硒苦荞凉粉，其特征在于：由下列重量百分比的原料制备而成：富硒苦荞全粉15-20%，水80-85%，辅料0.1%，总量为100%，所述辅料为明胶、焦磷酸钠、乳酸链球菌素、食用盐。
2.根据权利要求1所述的一种保鲜速食富硒苦荞凉粉，其特征在于：所述水的电导率为<30us/cm，PH：6.0-7.5；所述明胶、食用盐的重量分别为富硒苦荞全粉重量的0.8333%，所述焦磷酸钠的重量为富硒苦荞全粉重量的0.2917%，所述乳酸链球菌的量为富硒苦荞全粉重量的0.03%；所述保鲜速食富硒苦荞凉粉还包括调料包组，由汤料包、醋包、辣椒油包、豆腐干组成。
3.根据权利要求1或2所述的一种保鲜速食富硒苦荞凉粉，其特征在于：制备方法包括如下步骤：（1）富硒苦荞全粉溶解：富硒苦荞全粉用进料斗按比例加入乳化罐中，然后加入富硒苦荞全粉6倍量的水，控制搅拌速度为100r/min搅拌5min，使富硒苦荞全粉完全溶解于水；（2）富硒苦荞全粉的乳化：将明胶、乳酸链球菌素、食用盐按比例用沸水溶解，然后倒入乳化罐中与富硒苦荞全粉溶液混合，乳化泵内温度保持常温，调节转速为100转/min，使原料充分乳化，加入溶解后的焦磷酸钠定容；（3）加热糊化：定容后的乳化液泵入夹层锅内，调节夹层锅内温度为100℃，加热25min，同时开启搅拌器，调节转速为100r/min搅拌25min；（3）灌装封口：物料颜色呈黄绿色，且具有粘性时灌装并且封口；（4）微波杀菌：微波100℃灭菌10min；（5）喷淋冷却，风干包装：0-25℃水冷却，将包装盒上的水风干后包装即可。
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| CN107836714A (zh) * | 2017-11-30 | 2018-03-27 | 韦志春 | 一种富硒凉粉及其制备方法 |
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