CN104489525A - 即食鹰嘴豆的制备方法 - Google Patents
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种即食鹰嘴豆的制备方法。该方法以鹰嘴豆为原料,包括清洗、卤汤浸泡、熟化和高压蒸汽灭菌步骤,在卤汤中加入食用CaCl2进行钙化。熟化和高压蒸汽灭菌是同一步骤,具体如下:鹰嘴豆在卤汤浸泡后沥干,直接真空包装,然后在100-150℃下进行熟化和高压蒸汽灭菌,冷却即得成品。所制备的鹰嘴豆营养成分流失少,具有较好脆性口感;同时不添加防腐剂,保质期却长达1年;工艺操作简单,有利于降低生产成本。
Description
技术领域
本发明属于方便食品加工领域;具体涉及一种即食鹰嘴豆的制备方法。
背景技术
鹰嘴豆(chickpea),学名Cicer arietinum.,一年生或越年生草本植物,因在种脐附近有咏状突起形如鹰头而得名,别名桃豆、鸡豌豆。鹰嘴豆起源于亚洲西部和中东地区,栽培历史悠久,主要分布在世界上温暖而干旱的地区,产量在世界豆类中居第三。鹰嘴豆的营养价值极高,含有人类所需六大营养素,富含多种植物蛋白和氨基酸、维生素、粗纤维及钙、镁、铁等成分,其营养成分是燕麦、小麦、玉米等无法比拟的,被誉为“营养之花,豆中之王”,因此,鹰嘴豆及其制品已成为一种新型粮谷营养健康食品。
鹰嘴豆蛋白质含量高且为完全型蛋白质,并富含谷类蛋白质较为缺乏的赖氨酸。若将鹰嘴豆及其制品与大米、面粉按适当比例搭配食用,可起到蛋白质互补作用,因此,鹰嘴豆可作为植物蛋白的优质来源。鹰嘴豆脂肪的含量少,约5%-6%,大多为对人体有益的不饱和脂肪酸。研究证明,鹰嘴豆对人体具有增加胆固醇终端产物的排泄作用,可降低血糖、血脂、血压及肝组织脂质含量,鹰嘴豆及其制品是糖尿病、高血脂、高血压等特殊人群的首选健康食品。我国传统医学表明鹰嘴豆在治疗糖尿病、心血管病、补血、补钙等方面作用明显。另外鹰嘴豆异黄酮对女性健康的影响很大,是具有活性的植物性类雌激素,它能够延迟女性细胞衰老,使皮肤保持弹性、养颜、丰乳、减少骨质丢失,促成骨生成、降血脂、减轻女性更年期综合症状等。
鹰嘴豆可以炒熟或煮熟直接食用,还可以加工成各种点心或者油炸豆,是多种休闲小食品及罐头食品的好原料,广泛用作伊斯兰教的斋月食品。市场上,尚未见将鹰嘴豆制成即食制品的产品。CN102771024A公开了一种使用低温真空油炸方法制备即食鹰嘴豆的加工方法,该方法制备的产品酥纯度较高,营养成分保持较好;但是存在含油率高的缺点,同时油炸时的高温容易产生有害物质。CN 102038150 A和CN 103005309 A分别公开了使用膨化技术制备非油炸的鹰嘴豆膨化食品的方法。这种方法降低了含油率,但存在操作复杂、生产周期长以及水溶性营养成分流失等缺点。因此,仍然需要进一步针对上述缺点研究和开发即食鹰嘴豆的制备方法。
发明内容
本发明的目的是提供一种即食鹰嘴豆的制备方法。该方法不仅能够最大限度的保留鹰嘴豆的营养成分,营养成分流失少,而且具有较好的脆性口感。
为了达到上述目的,本发明拟采用以下技术方案:
一种即食鹰嘴豆的制备方法,以鹰嘴豆为原料,包括清洗、卤汤浸泡、熟化和高压蒸汽灭菌步骤,其特征在于:在卤汤中加入食用CaCl2进行钙化。其中CaCl2的加入量为鹰嘴豆干重的2-3%。
在本制备方法中,熟化和高压蒸汽灭菌是同一步骤,具体如下:鹰嘴豆在卤汤浸泡后沥干,直接真空包装,然后在100-150℃,优选在105-132℃,进一步优选115-121℃,最优选121℃下进行熟化和高压蒸汽灭菌,冷却即得成品。高压蒸汽灭菌的其它工艺条件是本领域技术人员已知的。例如,灭菌时间可以是5min-10h,进一步优选是10min-3h,最优选是15min-1h。
用于浸泡鹰嘴豆的卤汤的配比为:基于鹰嘴豆的干重,香辛料为:花椒、白芷、姜、香叶、小茴香各占1%,八角、肉桂各占2%;香味剂为0.25%;食盐为3-5%。
鹰嘴豆在卤汤中的浸泡时间是1-48h,进一步优选3-24h,最优选是6h。
在一个具体的实施方式中,本发明的制备方法包含下列步骤:
(1)称取定量的香辛料、食盐、鲜味剂熬制成成卤汤。
(2)在卤汤中加入适量的食用CaCl2。
(3)将无破损、饱满、清洗干净的鹰嘴豆在卤汤中浸泡6h入味。
(4)鹰嘴豆沥干后直接真空包装。
(5)高压蒸汽灭菌15min,冷却后即得到成品。
多次试验结果,当在卤汤中加入CaCl2,浸泡之后的鹰嘴豆仍然较好地保留了其脆性口感。而不加入CaCl2的卤汤浸泡之后的鹰嘴豆则弹性和韧性较差,没有脆性口感。CaCl2加入量为鹰嘴豆干重的1-5%,进一步优选是2-3%。如果加入量太低,则不能提供较好的脆性;如果加入量太高,则影响食用口感。
本发明相对于现有技术具有以下有益效果:
-最大限度的保留鹰嘴豆的营养成分,营养成分流失少,而且具有较好的脆性口感;
-不添加防腐剂,保质期却长达一年;
-工艺操作简单,生产周期短,有利于降低生产成本。
具体实施方式
以下作为实施例对本发明的制备方法进一步说明,将有助于对本发明的进一步的理解,本发明的保护范围不受这些实施例的限定,其保护范围由权利要求书来决定。
实施例1
挑选无破损、饱满的鹰嘴豆,称量干重,清洗。称取定量的香辛料、食盐、鲜味剂以及食用CaCl2,并且熬制香辛料卤汤;其中香辛料占鹰嘴豆质量的9%,香味剂为0.25%,食盐占鹰嘴豆质量的4%,食用CaCl2的添加量为2%。将清洗干净的鹰嘴豆放在卤汤中浸泡6h。取浸泡好的鹰嘴豆湿豆,沥干水分,直接真空包装。121℃下进行熟化和高压蒸汽灭菌15min,冷却30min即得成品。
实施例2
挑选无破损、饱满的鹰嘴豆,称量干重,清洗。称取定量的香辛料、食盐、鲜味剂以及食用CaCl2,并且熬制香辛料卤汤;其中香辛料占鹰嘴豆质量的9%,香味剂为0.25%,食盐占鹰嘴豆质量的5%,食用CaCl2的添加量为2.5%。将清洗干净的鹰嘴豆放在卤汤中浸泡12h。取浸泡好的鹰嘴豆湿豆,沥干水分,直接真空包装。115℃下进行熟化和高压蒸汽灭菌30min,冷却60min即得成品。
通过质构分析仪测定实施例1-2的即食鹰嘴豆的质构,可以发现,其较现有技术产品具有更好的脆性。
通过加速试验测定实施例1-2的即食鹰嘴豆的保质期,结果表明,在不加入防腐剂的情况下,其保质期可长达1年。
以上仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域技术人员而言,本发明可以有各种更改和变换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种即食鹰嘴豆的制备方法,以鹰嘴豆为原料,包括清洗、卤汤浸泡、熟化和高压蒸汽灭菌步骤,其特征在于:在卤汤中加入食用CaCl2进行钙化。
2.根据权利要求1所述的制备方法,其中所述熟化和高压蒸汽灭菌是同一步骤,具体如下:鹰嘴豆在卤汤浸泡后沥干,直接真空包装,然后在100-150℃下进行熟化和高压蒸汽灭菌,冷却即得成品。
3.根据权利要求2所述的制备方法,其中在121℃下进行熟化和高压蒸汽灭菌。
4.根据权利要求1-3任一项所述的制备方法,其中所述CaCl2的加入量为鹰嘴豆干重的2-3%。
5.根据权利要求4所述的制备方法,其中所述卤汤的配比为:基于鹰嘴豆的干重,香辛料为:花椒、白芷、姜、香叶、小茴香各占1%,八角、肉桂各占2%;香味剂为0.25%;食盐为3-5%。
6.根据权利要求5所述的制备方法,其中所述卤汤浸泡的时间是1-48h。7.根据权利要求6所述的制备方法,其中所述卤汤浸泡的时间是6h。
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CN101095490A (zh) * | 2007-06-29 | 2008-01-02 | 江南大学 | 一种风味鹰嘴豆丸的制备方法 |
CN101703193A (zh) * | 2009-11-27 | 2010-05-12 | 宏程 | 鹰嘴豆辣椒丝及其加工方法 |
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WO2014158271A1 (en) * | 2013-03-14 | 2014-10-02 | Empire Technology Development Llc | Food products and chocolate compositions containing coffee cherry byproducts and methods of forming the same |
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CN101095490A (zh) * | 2007-06-29 | 2008-01-02 | 江南大学 | 一种风味鹰嘴豆丸的制备方法 |
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CN102038150A (zh) * | 2010-12-01 | 2011-05-04 | 陕西农产品加工技术研究院 | 一种即食鹰嘴豆的制备方法 |
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