CN104207034B - 一种干豌豆黄及其制备方法 - Google Patents
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Abstract
本发明涉及一种干豌豆黄及其制备方法,所涉及的干豌豆黄由以下原料制成:熟豌豆粉65~70质量份、熟黑小麦粉15~20质量份、酸奶冻干粉3~5质量份、木糖醇8~10质量份、蜂蜜5~6质量份、黄油3~5质量份、水25~30质量份。所涉及的制备方法包括将配方量的熟豌豆粉、熟黑小麦粉、酸奶冻干粉、木糖醇、蜂蜜、水和黄油混匀后加入模具中压制成型即得干豌豆黄。与传统豌豆黄相比,本发明的干豌豆黄既保留了豆类糕点特有的清香,酸奶冻干粉与黄油使得产品具有奶香的同时,乳酸菌又能使肠道菌群保持平衡,黑小麦和蜂蜜使产品营养更加全面,且制备工艺简便,含水量低,保质期长,便于流通。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种干豌豆黄及其制备方法。
背景技术
豌豆(Pisum sativum L.)又名青豆、荷兰豆、回回豆,属豆科,豌豆属。豌豆在全世界范围内都有非常广泛的种植面积,在我国也有两千多年的种植历史,豌豆不仅可以作为人类粮食还可以用作牲畜饲料。本草纲目中记载豌豆“性平,无毒。消渴吐逆,止泻痢,利小便,不乳汁,消痘疮。”豌豆中富含蛋白质、人体必需氨基酸、糖分、膳食纤维及维生素,不但营养丰富,还可以调和脾胃,抗菌消炎,增强人体免疫力,促进肠道蠕动,是一种营养健康的食材。豌豆不仅可以作为主食食用,还可以加工成糕点、豆馅、粉丝、罐头、休闲食品等,深受消费者的喜爱,具有广阔的开发利用前景及市场价值。
豌豆黄是以豌豆为主要原料制作的一种流传百年的老北京传统小吃,制作工艺为,豌豆浸泡后用小火熬煮成沙,加糖后注模静置,冷却后凝结成形,然后切块食用。其口感细腻、甜度适中,清香适口、营养丰富,深受消费者欢迎,虽然制作方法简单,但因其制作工艺中的“堆丝”工序对豌豆沙水分含量(约为60%~65%)的掌握要求高,在不添加琼脂等凝固剂的条件下制作者往往要凭借丰富的经验才能做好,这使得产品难以大批量生产,且传统豌豆黄本身含有约30%的糖分以及60%~65%的水,成为微生物适宜的培养基,因此决定了其保质期短的特点,从而限制了豌豆黄的销售范围,影响了其知名度。
目前市面上有工业化生产的豌豆黄,均采用小块独立真空包装,为保持形态而添加琼脂;使用色素以保持产品鲜黄的色泽;有的除白砂糖外还要添加一定量的麦芽糖以增加黏性以及保持不适宜微生物生长的高渗环境。这些配料的添加与传统豌豆黄明显不同,虽然使得产品保质期大大延长,便于携带保藏,但是口感显著变差。
发明内容
针对现有技术的缺陷或不足,本发明的目的之一在于提供一种干豌豆黄。
为此,本发明提供的干豌豆黄由以下原料制成:熟豌豆粉65~70质量份、熟黑小麦粉15~20质量份、酸奶冻干粉3~5质量份、木糖醇8~10质量份、蜂蜜5~6质量份、黄油3~5质量份、水25~30质量份。
所述的熟豌豆粉的含水量为10%~14%,粒度为124~150μm。
所述的熟黑小麦粉的含水量为10%~15%,粒度为150~178μm。
所述酸奶冻干粉的含水量为2%~5%,粒度为178~250μm。
所述干豌豆黄的含水量为30%~35%。
上述干豌豆黄的制备方法包括:
(1)将配方量的熟豌豆粉、熟黑小麦粉、酸奶冻干粉、木糖醇、蜂蜜和水混匀,得混合粉;
(2)取配方量的黄油融化后与混合粉混匀并过10~30目筛;
(3)将过10~30目筛的细粉加入模具中压制成型,即得干豌豆黄。
与现有技术相比,本发明的优点是:
本发明的新型干豌豆黄在最大限度的保留传统配方的基础上,改进工艺,将豌豆的煮制改为蒸制,制得的熟粉再与黑小麦粉、酸奶冻干粉、木糖醇、蜂蜜、水和黄油结合,生产出一种新型干豌豆黄,相比传统糕点口感同样细腻,含水量更少,方便携带易于保藏,既避免了传统豌豆黄的缺陷,又在品种口味上有所创新。黑小麦和蜂蜜使产品营养更加全面,酸奶冻干粉为产品提供了益生菌。且其制备工艺简便,含水量低,保质期长,便于流通。
将本产品与传统豌豆黄放在37℃培养箱中进行破坏性实验,传统豌豆黄24h之后便出现肉眼可见菌落,微生物明显超标,而本产品未出现任何肉眼可见菌落,对其进行微生物指标检测,结果符合豆类制品的卫生标准,说明本产品的保质期明显优于传统豌豆黄。
具体实施方式
市场上豆类糕点种类花样繁多,但以豌豆为主料的品种较少,而将酸奶冻干成分作为糕点配料的目前还没有。本发明的目的在于提供一种新型干豌豆黄及其生产工艺,为豌豆的加工利用提供一条新的途径,同时又提升了豌豆黄这种传统小吃的知名度,具有广阔的市场前景和商业意义。
黑小麦是一种优质小麦品种,蛋白质含量在20%左右,氨基酸种类齐全且含量高于普通小麦;不饱和脂肪酸尤其是亚油酸、亚麻酸的含量很高,对大脑的发育起着重要作用;微量元素硒被誉为“抗癌之王”,它在黑小麦中的含量也远远高于普通小麦;同时还含有维生素、膳食纤维以及可以清除自由基的黑色素;研究发现黑小麦中还含有世界公认的抗疲劳物质二十八烷醇,能够显著增强肌肉功能,所以黑小麦是一种极好的食品原料及配料。
酸奶在全世界范围内都是公认的健康食品,热量低、易消化,既保留了牛乳的全部营养,发酵过程中大分子物质又被分解为小分子以利于人体消化吸收,其中的乳酸菌又有清理肠道,维持肠道菌群平衡的作用。目前市面上还没有将酸奶冻干成粉做成食品配料添加进糕点中的,这种处理方法可以使产品富含乳酸菌,兼具营养和保健功能。适度的添加量不仅不会改变产品典型的味道,还能与黄油配合起到遮盖豆腥、增加风味的作用。
本发明的干豌豆黄改进了传统豌豆黄的制作工艺,采用冷加工技术,原料制粉后拌料、装填、包装,工艺简单,且不含有任何添加剂,产品兼具营养和保健功效,含水量低,保藏时间显著延长,携带、食用更加方便,木糖醇对原先白砂糖的取代更符合现代人对健康饮食的要求,黄油与酸奶冻干粉的添加既起到了遮掩豆腥味的作用,又赋予产品淡淡奶香,并且乳酸菌使产品具有保健功能,黑小麦的添加既使得营养更加全面,同时蜂蜜也具有美容养颜、止咳润肺功效。
本发明的熟豌豆粉是指豌豆熟制后磨成的粉,可以直接食用。可采用冷加工技术进行熟制。具体可采用下述方法制备熟豌豆粉:选取无霉变、无病虫害的籽粒饱满的白豌豆,去除青豌豆及杂豆,常温下经6~9小时的浸泡后,挑出不泡发的豆粒,其余作为原料豆入高压锅蒸制。可以带皮121KPa蒸制15min后取出脱皮,也可以先去皮再于121KPa蒸制10min。豌豆蒸至无硬心又不成泥即可,取出放入85~90℃烘箱中干燥3~4小时,脱水率达到90%左右取出冷却,在粉碎机中粉碎1~2min,过筛收集得到熟豌豆粉。
本发明的熟黑小麦粉是指黑小麦粉熟制后磨成的粉,可直接食用。可采用下述方法制备熟黑小麦粉:黑小麦清洗、去杂、磨粉后上锅蒸制15min再入锅炒干至团块松散,放凉后过筛制得熟黑小麦粉。
本发明的酸奶冻干粉酸奶经冷冻干燥后得到的粉状固体,保留了酸奶的全部营养成分,可以直接食用。可采用下述方法制备酸奶冻干粉:选取一种市售酸奶或自制酸奶在冷冻干燥机中与零下40℃干燥24h,取出粉碎,粉碎过程中防止温度升高,收集粉末并保存于4℃冰箱中,酸奶冻干粉的产率约为16.5%。
本发明的配方中的油脂优选为黄油,要求脂肪含量在90%以上,不含盐的淡黄油或者液体黄油均可。不建议使用其他动物或植物来源的油脂。鉴于豌豆黄作为一种清真小吃,黄油的添加既可起到遮盖豆腥味,又能起到润滑口腔、增加香气、丰富口感的作用,产品在保藏过程中油脂会发生氧化变质,亚油酸、亚麻酸含量越高则氧化越快,而这两者在黄油中的含量显著少于植物性油脂中的含量,因此可以使产品在良好品质下保藏较长时间而没有油脂氧化产生的哈喇味。
本发明的木糖醇可以用白砂糖、麦芽糖、山梨糖醇或其他适合特殊人群食用的糖醇类替换。
本发明的蜂蜜应选用级别为一等或二等的天然蜂蜜,单花蜜或杂花蜜均可,要求含糖量在80%以上。
以下根据实例对本发明做进一步阐述,本发明的保护范围不局限于以下所述,本发明领域的技术人员,可以在本发明所公开的技术指导下,做允许范围内的改变:
实施例1:
该实施例的干豌豆黄的配方及生产工艺为:
(1)称取以下重量份数的原料:豌豆粉65克、黑小麦粉15克,酸奶冻干粉3克、木糖醇8克、蜂蜜5克,黄油3克、水25克;熟豌豆粉的含水量为10.5%~12.5%,酸奶冻干粉的含水量为2.2%~3.0%,熟黑小麦粉的含水量为10.0%~13.8%,熟豌豆粉粒度为130±5μm;黑小麦粉的粒度为168±5μm;酸奶冻干粉的粒度为200±8μm;
(2)将豌豆冲洗干净,在常温下浸泡6小时,去皮放入高压锅中于121KPa蒸制15min,取出放入烘箱中在90℃下烘干3小时,待冷却后用粉碎机磨成细粉,过100目筛,制成熟豌豆粉;
(3)黑小麦清洗、去杂、磨粉后上锅蒸制15min再入锅炒干,放凉后过100目筛。
(4)将一种市售酸奶或自制酸奶用冷冻干燥机干燥成粉,收集并保藏在4℃环境中。
(5)将豌豆粉、黑小麦粉和酸奶冻干粉一起放入料理机中,木糖醇与蜂蜜溶于适量的水中加入料理机,搅拌均匀;
(6)取适量黄油融化,加入料理机中与步骤(5)制得的混合粉再次搅拌均匀至没有黄油团块,得到原料粉;
(7)将步骤(6)制得的原料粉过18目筛,得到没有团块的细粉,然后将其分成适量的小份,加入正方体模具中压制成长3cm、宽3cm、高2cm的形状后包装即得成品,产品需冷藏保存,制得的干豌豆黄的含水量为30.5%~32.0%。
表1实施例1营养成分表
选取30个品评人员根据感官评价的专业知识同时对本实施例的新型干豌豆黄和传统豌豆黄进行打分,评分从色泽(均匀一致,呈浅黄色。20分)、形态(外形整齐无破损,花纹清晰完整。20分)、质地(粉质细腻,不松散,气孔均匀细密,没有糖粉粒和黄油团块,无杂质。20分)、气味(具有豆类清香与奶香,无豆腥味及其它不良气味。20分)、滋味与口感(甜度适中,口味纯正,不糊口不黏牙,无不良口感。20分)五个方面进行,统计结果中18人倾向于本实施例中的新型干豌豆黄的口感。
实施例2:
该实施例的干豌豆黄的配方及生产工艺为:
(1)称取以下重量份数的原料:豌豆粉70克、黑小麦粉20克,酸奶冻干粉5克、木糖醇10克、蜂蜜6克,黄油5克、水30克;熟豌豆粉的含水量为11.4%~13.2%,酸奶冻干粉的含水量为3.5%~4.3%,熟黑小麦粉的含水量为13.0%~15.0%;本实施例中所述的熟豌豆粉粒度为145±3μm;熟黑小麦粉的粒度为150±3μm;酸奶冻干粉的粒度为188±5μm;
(2)将豌豆冲洗干净,在常温下浸泡6小时,去皮放入高压锅中于121KPa蒸制15min,取出放入烘箱中在90℃下烘干3小时,待冷却后用粉碎机磨成细粉,过100目筛,制成熟豌豆粉;
(3)黑小麦清洗、去杂、磨粉后上锅蒸制15min再入锅炒干,放凉后过100目筛。
(4)将一种市售酸奶或自制酸奶用冷冻干燥机干燥成粉,收集并保藏在4℃环境中。
(5)将豌豆粉、黑小麦粉和酸奶冻干粉一起放入料理机中,木糖醇与蜂蜜溶于适量的水中加入料理机,搅拌均匀;
(6)取适量黄油融化,加入料理机中与步骤(5)制得的混合粉再次搅拌均匀至没有黄油团块,得到原料粉;
(7)将步骤(6)制得的原料粉过18目筛,得到没有团块的细粉,然后将其分成适量的小份,加入正方体模具中压制成型,包装即得成品,产品需冷藏保存。制得的干豌豆黄的含水量为33.5%~35.0%。
表2实施例2制得的干豌豆黄的营养成分表
选取30个品评人员根据感官评价的专业知识同时对本实施例的新型干豌豆黄和传统豌豆黄进行打分,评分从色泽(均匀一致,呈浅黄色。20分)、形态(外形整齐无破损,花纹清晰完整。20分)、质地(粉质细腻,不松散,气孔均匀细密,没有糖粉粒和黄油团块,无杂质。20分)、气味(具有豆类清香与奶香,无豆腥味及其它不良气味。20分)、滋味与口感(甜度适中,口味纯正,不糊口不黏牙,无不良口感。20分)五个方面进行,统计结果中23人倾向于本实施例中的新型干豌豆黄的口感。
对比例:
所述的传统豌豆黄,其特征在于,包括以下步骤:
(1)称取以下重量份数的原料:豌豆100克、白砂糖45克、水400克;
(2)将豌豆冲洗干净,在常温下浸泡9小时,用手或脱皮机去皮;
(3)将豌豆与水按照体积比为1:4加入砂锅中,大火烧开后转小火慢慢熬制约150~180min,加入白砂糖继续搅拌至糖全部融化;
(4)将豌豆沙盛入不锈钢浅盘中铺平静置并自然冷却,然后放入冰箱中冷藏保存;
(5)豌豆黄冷藏6~9小时后取出,切块即可食用。
对比例中的传统豌豆黄含水量58.0%~60.0%,含糖量为31%。
表3对比例的豌豆黄的营养成分表
分别按照实施例一、实施例二和传统豌豆黄的配方制作重量份为100的产品,每隔12h或24h对其进行感官评价,将三种产品在37℃培养箱中进行破坏性试验检测微生物指标以评估其保质期,微生物指标参考GB 7099。结果如表4和表5所示。
表4
表5
本发明的干豌豆黄含水量低,且冷藏保存,30天内卫生指标仍可达标,但由于配方中存在活性乳酸菌,为保持乳酸菌活性,产品的保质期调整为21天。
本发明提供的干豌豆黄的配方及生产工艺。在最大限度的保留传统配方的基础上,改进工艺,将豌豆的煮制改为蒸制,制得的熟粉再与白糖、水和黄油结合,生产出一种新型干豌豆黄,相比传统糕点口感同样细腻,含水量更少,方便携带易于保藏,既避免了传统豌豆黄的缺陷,又在品种口味上有所创新,而且原料中加入了黄油,使得本发明产品营养更加丰富。
Claims (2)
1.一种干豌豆黄,其特征在于,该干豌豆黄由以下原料制成:熟豌豆粉65~70质量份、熟黑小麦粉15~20质量份、酸奶冻干粉3~5质量份、木糖醇8~10质量份、蜂蜜5~6质量份、黄油3~5质量份、水25~30质量份;所述的熟豌豆粉的含水量为10%~14%,粒度为124~150μm;所述的熟黑小麦粉的含水量为10%~15%,粒度为150~178μm;所述酸奶冻干粉的含水量为2%~5%,粒度为178~250μm;所述干豌豆黄的含水量为30%~35%。
2.权利要求1所述的干豌豆黄的制备方法,其特征在于,该制备方法包括:
(1)将配方量的熟豌豆粉、熟黑小麦粉、酸奶冻干粉、木糖醇、蜂蜜和水混匀,得混合粉;
(2)取配方量的黄油融化后与混合粉混匀并过10~30目筛;
(3)将过10~30目筛的细粉加入模具中压制成型,即得干豌豆黄。
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