CN104256298A - 一种无添加剂粥及其加工方法 - Google Patents
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Abstract
本发明公开一种无添加剂粥及其加工方法,属于食品领域。该粥以糯米、红豆、燕麦、花生仁、白砂糖、魔芋精粉为原料,按照一定的配比,经过选料、清洗、前处理、配料、灌装、灭菌及包装等步骤制备而成。本发明通过对原料进行一定的前处理,加入具有保水、稳定等性能的魔芋精粉,并在封口前进行抽真空充氮气从而避免了食品添加剂的使用。本发明无添加剂粥营养丰富,美味可口,色泽诱人,口感糯软,更加天然,保鲜持久,是健康生活的新选择。
Description
技术领域
本发明属于食品加工领域,具体是一种无添加剂粥及其加工方法。
背景技术
工业生产中,为了保证粥糯软的状态、诱人的色泽以及较长的保质期,往往使用增稠剂、稳定剂、抗氧化剂及防腐剂等食品添加剂来得以实现。使用食品添加剂不仅可以改善粥的感官品质,还可以长期维持粥较好的状态,且成本较低,益于长期大规模生产。但是食用了这种粥后容易产生口中发粘发酸的后感,并且随着人们对舌尖上的健康越来越重视,消费者在选购食品时开始从注重口感到关注食品成分。人们更加倾向和崇尚天然的食品。因此,市场上需要一款兼具良好的食品品质及天然味道的无添加剂粥。
发明内容
本发明的目的在于克服现有技术缺陷,提供一种无添加剂粥及其加工方法。
本发明的目的可以通过以下技术方案实现:
一种无添加剂粥,各原料按以下重量配比加工制成:以1000份无添加剂粥计:糯米20-100份,红豆10-60份,燕麦4-30份,花生仁2-10份,白砂糖20-80份,魔芋精粉5-15份,余量为水;
该无添加剂粥的加工方法为:
1)选料:在常温下对糯米、红豆、燕麦及花生仁进行分拣,剔除不合格粒;
2)清洗:分拣合格的糯米、红豆、燕麦及花生仁于清水中浸泡,去除肉眼可见杂质,沥干备用;
3)前处理:采用超声波法将红豆浸泡于超声功率70%,温度60℃条件下20min进行色素提取;
4)配料:将白砂糖及魔芋精粉按比例溶于70-80℃热水中,充分搅拌混匀,利用蒸汽加热到90℃,入储料罐;
5)灌装:将经前处理的红豆与糯米、燕麦于混色机中充分混匀后采用自动填料机按比例填入碗中,花生仁采用人工添加,按比例进行分装,并采用自动灌装机将料液按比例灌入碗内,料液温度为90℃;
6)封口:抽真空充氮气,再用封口膜将碗口密封;
7)灭菌:在旋转式高温高压杀菌釜内进行灭菌处理,升温时间控制在10-15min,升温至121℃,于0.18-0.20MPa条件下灭菌60min进行灭菌熟化;
8)包装:降温至35℃出釜,经喷码、检验后包装。
本发明的有益效果:本发明对红豆进行提取色素的处理可以使主要呈色物质红豆具有良好的感官,使粥呈现天然的色泽。魔芋精粉中富含葡甘露聚糖,具有增黏和保水作用,此外,魔芋为有益碱性食品,具有平衡酸碱、降血脂、减肥等保健作用。在粥中添加魔芋精粉不仅可以使粥保持良好的糯软状态,还提升了粥的保健价值。
本发明封口之前进行抽真空充氮气,可以最大限度的避免粥被氧化,并通过惰性气体氮气改善碗内的微环境,达到了气调保鲜的目的。
本发明无添加剂粥口感天然,食用方便,易于长期保存,迎合了现在趋向少化学添加,归于原本朴实的养生理念。
具体实施方式
实施例1
选取天然无公害糯米20kg,红豆10kg,燕麦5kg,花生仁2kg,白砂糖30kg,魔芋精粉8kg,水925kg。用清水将选用原料清洗至无肉眼可见杂质,利用超声波法将红豆进行色素提取后与糯米、燕麦于混色机中混合均匀,采用自动填料机按比例填入碗中,花生仁采用人工添加方式,按照比例分装于碗中;将白砂糖、魔芋精粉加入到70-80℃热水中搅拌混匀,通过蒸汽升温至90℃,入储料罐;采用自动灌装机将配好的料液按比例灌入碗中,封口前采用动态控制抽真空充氮气技术,再利用封口膜封住碗口;入旋转式高温高压杀菌釜于121℃,0.18-0.20MPa条件下60min进行灭菌熟化;降温至35℃出釜,经喷码、检验后包装。
实施例2
选取天然无公害糯米60kg,红豆35kg,燕麦15kg,花生仁5kg,白砂糖40kg,魔芋精粉25kg,水820kg。用清水将选用原料清洗至无肉眼可见杂质,利用超声波法对红豆进行色素提取后与糯米、燕麦于混色机中混合均匀,采用自动填料机按比例填入碗中,花生仁采用人工添加方式,按照比例分装于碗中;将白砂糖、魔芋精粉加入到70-80℃热水中搅拌混匀,通过蒸汽升温至90℃,入储料罐;采用自动灌装机将配好的料液按比例灌入碗中;封口前采用动态控制抽真空充氮气技术,再利用封口膜封住碗口;入旋转式高温高压杀菌釜于121℃,0.18-0.20MPa条件下60min进行灭菌熟化;降温至35℃以下出釜,经喷码、检验后包装。
实施例3
选取天然无公害糯米100kg,红豆50kg,燕麦18kg,花生仁7kg,白砂糖60kg,魔芋精粉10kg,水755kg。用清水将选用原料清洗至无肉眼可见杂质,利用超声波法对红豆进行色素提取后与糯米、燕麦于混色机中混合均匀,采用自动填料机按比例填入碗中,花生仁采用人工添加方式,按照比例分装于碗中;将白砂糖、魔芋精粉加入到70-80℃热水中搅拌混匀,通过蒸汽升温至90℃,入储料罐;采用自动灌装机将配好的料液按比例灌入碗中;封口前采用动态控制抽真空充氮气技术,再利用封口膜封住碗口,入旋转式高温高压杀菌釜于121℃,0.18-0.20MPa条件下60min进行灭菌熟化;降温至35℃出釜,经喷码、检验后包装。
以上内容仅仅是对本发明所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离发明或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (2)
1.一种无添加剂粥,其特征在于,各原料按以下重量配比加工制成:以1000份无添加剂粥计:糯米20-100份,红豆10-60份,燕麦4-30份,花生仁2-10份,白砂糖20-80份,魔芋精粉5-15份,余量为水;
该无添加剂粥的加工方法为:
1)选料:在常温下对糯米、红豆、燕麦及花生仁进行分拣,剔除不合格粒;
2)清洗:分拣合格的糯米、红豆、燕麦及花生仁于清水中浸泡,去除肉眼可见杂质,沥干备用;
3)前处理:采用超声波法将红豆浸泡于超声功率70%,温度60℃条件下20min进行色素提取;
4)配料:将白砂糖及魔芋精粉按比例溶于70-80℃热水中,充分搅拌混匀,利用蒸汽加热到90℃,入储料罐;
5)灌装:将经前处理的红豆与糯米、燕麦于混色机中充分混匀后采用自动填料机按比例填入碗中,花生仁采用人工添加,按比例进行分装,并采用自动灌装机将料液按比例灌入碗内,料液温度为90℃;
6)封口:抽真空充氮气,再用封口膜将碗口密封;
7)灭菌:在旋转式高温高压杀菌釜内进行灭菌处理,升温时间控制在10-15min,升温至121℃,于0.18-0.20MPa条件下灭菌60min进行灭菌熟化;
8)包装:降温至35℃出釜,经喷码、检验后包装。
2.一种如权利要求1所述无添加剂粥的加工方法,其特征在于,包括以下步骤:
1)选料:在常温下对糯米、红豆、燕麦及花生仁进行分拣,剔除不合格粒;
2)清洗:分拣合格的糯米、红豆、燕麦及花生仁于清水中浸泡,去除肉眼可见杂质,沥干备用;
3)前处理:采用超声波法将红豆浸泡于超声功率70%,温度60℃条件下20min进行色素提取;
4)配料:将白砂糖及魔芋精粉按比例溶于70-80℃热水中,充分搅拌混匀,利用蒸汽加热到90℃,入储料罐;
5)灌装:将经前处理的红豆与糯米、燕麦于混色机中充分混匀后采用自动填料机按比例填入碗中,花生仁采用人工添加,按比例进行分装,并采用自动灌装机将料液按比例灌入碗内,料液温度为90℃;
6)封口:抽真空充氮气,再用封口膜将碗口密封;
7)灭菌:在旋转式高温高压杀菌釜内进行灭菌处理,升温时间控制在10-15min,升温至121℃,于0.18-0.20MPa条件下灭菌60min进行灭菌熟化;
8)包装:降温至35℃出釜,经喷码、检验后包装。
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Cited By (6)
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CN105146291A (zh) * | 2015-08-25 | 2015-12-16 | 黑龙江八一农垦大学 | 一种燕麦鲍鱼海参八宝粥罐头及其制备方法 |
CN110623197A (zh) * | 2018-06-25 | 2019-12-31 | 恒枫食品科技有限公司 | 一种无添加剂黑色杂粮罐头配方及其制备方法 |
CN114052171A (zh) * | 2021-11-19 | 2022-02-18 | 扬州亲亲食品有限公司 | 一种罐头粥及其制备方法 |
CN114617164A (zh) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业(集团)股份有限公司 | 奶粥及其制备方法 |
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CN110623197A (zh) * | 2018-06-25 | 2019-12-31 | 恒枫食品科技有限公司 | 一种无添加剂黑色杂粮罐头配方及其制备方法 |
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CN114617167A (zh) * | 2020-12-14 | 2022-06-14 | 内蒙古蒙牛乳业(集团)股份有限公司 | 不含食品添加剂的牛奶谷物组合物及其制备方法 |
CN114052171A (zh) * | 2021-11-19 | 2022-02-18 | 扬州亲亲食品有限公司 | 一种罐头粥及其制备方法 |
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