CN104397606A - 一种玉米苹果皮膨化食品及其制备方法 - Google Patents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
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- 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
- A23P30/30—Puffing or expanding
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- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种玉米苹果皮膨化食品及其制备方法。本发明的一种玉米苹果皮膨化食品的制备方法简单实用,操作方便,适合工厂化生产应用,通过该方法制得的玉米苹果皮膨化食品具有口感好,味道佳,富营养等优点,深受人们的喜爱。
Description
技术领域
本发明属于食品加工技术领域,具体为一种玉米苹果皮膨化食品及其制备方法。
背景技术
苹果用于生产加工的通常只是果肉部分,果皮大多作为废料处理。研究发现,苹果皮约占苹果质量的10%,如果不对苹果皮进行有效地利用,既浪费资源又给环境造成一定的污染。俗话说“一天一苹果,医生远离我”,可见苹果对人体是非常有益的,而苹果皮较果肉含有更多的膳食纤维、果胶和多酚类等物质,还含有果肉中没有的黄酮类物质,具有更好的抗氧化和抗癌作用。
在我国玉米膨化食品很早以前就已出现,由于工艺设备简单,这类食品长期被人们视为小食品而未被重视。近年来,随着食品工业加工技术的发展,将膨化食品引向了工业化生产,产品也由简单的整粒膨化制品发展到粉碎颗粒膨化、并添加调味料和强化剂等物质的复合制品,使玉米膨化食品的种类、风味趋于多样化,因而深受人们喜爱。
目前,尚未有人将具有很高营养价值的苹果皮和膨化食品相结合,也未见有这方面的工艺出现。
发明内容
本发明的目的在于针对现有状况的不足,提供一种玉米苹果皮膨化食品及其制备方法,该制备方法简单实用,操作方便,制备成本低,适合工厂化生产应用,通过该方法制得的玉米苹果皮膨化食品具有口感好,味道佳,富营养等优点,深受人们的喜爱。
为解决上述技术问题,本发明采用如下技术方案:
一种玉米苹果皮膨化食品包括以下组分,均为重量比:
苹果皮:20~30份;
玉米:60~80份;
β-环糊精:1~2份;
白砂糖:8~15份;
食盐:1~2份;
水:30~40份。
本发明的玉米苹果皮膨化食品还可和其他谷类、豆类、薯类等原料相结合,生产数其他相关膨化食品,此处不作限制。
本发明要解决的另一技术问题是提供一种玉米苹果皮膨化食品的制备方法。
所述的一种玉米苹果皮膨化食品的制备方法,由如下步骤组成:
(1)原料预处理:
a.将原料玉米过筛去杂,粉碎后过80目筛; b.挑选无病虫害、无腐烂的新鲜苹果皮,经清洗后,于100℃左右的条件下脱水干燥2h,将脱水干燥后的苹果皮粉碎,过80目筛后制成粉末备用。
(2)调湿:将配比好的苹果皮、玉米、β-环糊精和水混合均匀。原料在膨化前一般要通过加湿机加入一定量的水分,充分搅拌混合,使原料含水量均匀一致。加水量应根据原材料含水量以及膨化机螺筒特性、喷嘴截面积和制品形状进行调节。若加水不足,螺筒温度上升,膨化压力就会减弱;若加水过量,膨化压力虽然加强,但制品会因气孔过大而变得粗糙,干燥时易破碎。 (3)挤压膨化:调湿后的原料被送人螺筒中,由螺杆的转动进行挤压并推进原料。螺杆转速为200-350转/分,螺筒内温度为120-160℃,压力为0.8-1.0兆帕,原料滞留时间为10-20秒钟。 (4)烘烤:膨化后的制品一般含有8%~10%的水分,进行烘烤把水分降到3%以下。烘烤是在旋转式烘烤炉中进行的,旋转装置的转数为6-12转/分,加热方法有金属壁间接加热和金属网直接加热两种。制品通过烘烤炉的速度为1-1.5米/分。 (5)最终干燥:膨化制品在调味之后,水分含量应在3%以下,干燥后的制品应立即包装,密封防潮,以免再度吸水。
本发明主要特征在于添加了苹果皮这种作为二次回收的原材料,既利用了苹果皮的营养功效,又减少了对环境的污染。苹果皮中含有很多生物活性物质,如酚类物质,黄酮类物质等,这些活性物质可以抑制引起血压升高的血管紧张素转化酶,有助于预防心血管疾病等慢性疾病;苹果皮具有更高的抗氧化性,在一定程度上可以降低癌症的发病率;苹果皮中的二十八烷醇还具有抗疲劳和增强体力的功效。
本发明的有益效果是:
本发明的一种玉米苹果皮膨化食品的制备方法简单实用,操作方便,适合工厂化生产应用,通过该方法制得的玉米苹果皮膨化食品具有口感好,味道佳,富营养等优点,深受人们的喜爱。
具体实施方法
为能进一步了解本发明的特征、技术手段及所达到的具体目的、功能,下面为具体实施方式对本发明做进一步详细描述。
实施例1
一种玉米苹果皮膨化食品,其配方依重量比分配如下:
苹果皮30份,玉米60份,β-环糊精1份,白砂糖8份,食盐2份,水40份。
一种玉米苹果皮膨化食品的制备方法,所述的加工工艺包括以下步骤:
(1)原料预处理:
a.将原料玉米过筛去杂,粉碎后过80目筛; b.挑选无病虫害、无腐烂的新鲜苹果皮,经清洗后,于100℃左右的条件下脱水干燥2h,将脱水干燥后的苹果皮粉碎,过80目筛后制成粉末备用;
(2)调湿:将配比好的苹果皮、玉米、β-环糊精和水混合均匀;
(3)挤压膨化:调湿后的原料被送人螺筒中,由螺杆的转动进行挤压并推进原料,螺杆转速为300转/分,螺筒内温度为160℃,压力为1.0兆帕,原料滞留时间为10秒钟; (4)烘烤:膨化后的制品含有8%的水分,进行烘烤把水分降到3%以下;
(5)最终干燥:膨化制品在调味之后,水分含量在3%以下,干燥后的制品应立即包装,密封防潮,以免再度吸水。
实施例2
随机选取各年龄段各行业人士总共200名,按照年龄从事行业分为20组,每组10名呗调查者,对本发明实施例1提供的膨化食品进行感官评价(色泽形态和香气滋味),评价标准如表1,评价结果见表2、表3。
表1感官评价(色泽形态和香气滋味)的评价标准
表2产品色泽形态评价结果(得分5分为满意)
表3产品香气滋味评价结果(得分5分为满意)
由调查结果显示,随机选取各年龄段各行业人士总共200名被调查者中,对本发明的色泽形态和香气滋味的满意度分别为90%和95%。
Claims (3)
1.一种玉米苹果皮膨化食品,包括以下成分:玉米、β-环糊精、白砂糖、食盐、水,其特征在于:其组分还包括苹果皮。
2.根据权利要求1所述的一种玉米苹果皮膨化食品,其特征在于,其配方依重量比分配如下:
苹果皮:20~30份;
玉米:60~80份;
β-环糊精:1~2份;
白砂糖:8~15份;
食盐:1~2份。
3.一种玉米苹果皮膨化食品的制备方法,其特征在于,包括以下步骤:
(1)原料预处理:
a.将原料玉米过筛去杂,粉碎后过80目筛; b.挑选无病虫害、无腐烂的新鲜苹果皮,经清洗后,于100℃左右的条件下脱水干燥2h,将脱水干燥后的苹果皮粉碎,过80目筛后制成粉末备用;
(2)调湿:将配比好的苹果皮、玉米、β-环糊精和水混合均匀;
(3)挤压膨化:调湿后的原料被送人螺筒中,由螺杆的转动进行挤压并推进原料,螺杆转速为200-350转/分,螺筒内温度为120-160℃,压力为0.8-1.0兆帕,原料滞留时间为10-20秒钟; (4)烘烤:膨化后的制品一般含有8%~10%的水分,进行烘烤把水分降到3%以下;
(5)最终干燥:膨化制品在调味之后,水分含量应在3%以下,干燥后的制品应立即包装,密封防潮,以免再度吸水。
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CN105394647A (zh) * | 2015-12-31 | 2016-03-16 | 四川农业大学 | 一种苹果皮全粉的制备方法 |
CN109567087A (zh) * | 2018-11-28 | 2019-04-05 | 沈阳农业大学 | 一种苹果混合膨化棒(粉)的制备方法 |
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CN101356963A (zh) * | 2008-05-21 | 2009-02-04 | 林伟锋 | 一种香蕉皮全粉及其生产方法 |
CN102125236A (zh) * | 2010-12-31 | 2011-07-20 | 丰顺县洋西坑生态农业科技有限公司 | 一种利用柚子囊加工休闲食品的方法 |
CN102669578A (zh) * | 2012-06-13 | 2012-09-19 | 贵州省土壤肥料研究所 | 一种玉米火龙果膨化食品及制备方法 |
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CN101356963A (zh) * | 2008-05-21 | 2009-02-04 | 林伟锋 | 一种香蕉皮全粉及其生产方法 |
CN101317676A (zh) * | 2008-07-02 | 2008-12-10 | 宁波大学 | 一种用莲皮制成的膨化食品 |
CN102125236A (zh) * | 2010-12-31 | 2011-07-20 | 丰顺县洋西坑生态农业科技有限公司 | 一种利用柚子囊加工休闲食品的方法 |
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CN105394647A (zh) * | 2015-12-31 | 2016-03-16 | 四川农业大学 | 一种苹果皮全粉的制备方法 |
CN109567087A (zh) * | 2018-11-28 | 2019-04-05 | 沈阳农业大学 | 一种苹果混合膨化棒(粉)的制备方法 |
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