CN104886505A - 一种微波非油炸加工亚麻(胡麻)薯片的方法 - Google Patents
一种微波非油炸加工亚麻(胡麻)薯片的方法 Download PDFInfo
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Abstract
一种微波非油炸加工亚麻（胡麻）薯片的方法，属于食品加工技术领域。为了方便人们食用亚麻（胡麻）籽，充分发挥亚麻籽（胡麻）营养功能，根据人体健康要求，设计一种亚麻（胡麻）薯片食品的生产方法，该方法是微波生产，即微波微波脱毒（微波焙炒将亚麻籽表皮微量生氰糖苷分解）、微波烫漂（生鲜的马铃薯片）、微波膨化三道工艺组合实现的，并且该薯片原料由传统单一马铃薯改为由亚麻（胡麻）籽、马铃薯二者共同组成，不采用传统油炸和高温焙烤，最大限度保留了亚麻（胡麻）、马铃薯中的营养物质，且保留了传统薯片口感。
Description
技术领域
属于食品加工技术领域，具体涉及以马铃薯、亚麻（胡麻）籽为原料，微波加工薯片的方法。
背景技术
亚麻籽（胡麻籽）是α—亚麻酸的最大资源，含量约为猪、牛、羊等动物油的数十倍，菜籽油和大豆油的5倍以上，海鱼类有的2.5倍，贝类的1.5倍，与紫苏子油相近，但种植面积是紫苏子的数十倍。α—亚麻酸是动物体生长发育所必需，但动物体内不能合成的必需脂肪酸。它在动物体内可以转化为EPA(二十碳五烯酸)和DHA（二十二碳六烯酸），这是鱼油的主要脂肪酸组分，所以亚麻油有高山鱼油之美誉，对人体有很多有益功效：（1）降低胆固醇，科学家研究证实α—亚麻酸可使血浆中的甘油三酯和胆固醇下降。（2）降低血脂、血压、抑制血栓形成，减少动脉粥样硬化，降低冠心病的发病率或发作程度。它作为前体生成的EPA，通过转变为TXA3来减弱TXA2产生的血小板凝聚作用，通过生成PGI3来抑制血小板的凝聚和扩张血管；它抑制肝脏合成脂肪酸和脂蛋白，增加脂蛋白的转化率，还可改变血液粘度。美国学者萧尼，给高血压大鼠喂食鱼油，可使血压下降15%左右，日本学者青木，用富含α—亚麻酸的紫苏油和红花油分别喂食高血压大鼠和正常大鼠，观察对血压的影响，结果显示，紫苏油要比红花油更明显地抑制血压的升高，血压相差10%左右。（3）预防和抗癌效果，癌细胞在血液中运输，到达组织后进行增值，这与血小板的功能有很大关系。α—亚麻酸具有抑制血小板凝集的作用，从而抑制癌细胞转移，表现抗癌效果。（4）健脑增智，脑内含有50%的脂类，在胚胎发育期、婴幼儿期，学龄儿童，直到青春期，需要有大量的α—亚麻酸；神经元膜的构建，分支和突触的形成，胶质细胞形成的屏障，细胞膜的流动性和膜电位的维持等，都离不开必需脂肪酸，特别是α—亚麻酸，以及他在脑内形成的PA(二十碳五烯酸)和DHA（二十二碳六烯酸），改善神经特别是中枢神经系统的症状比较明显。治疗糖尿病，近年来，使用ω-3系列脂肪酸（α—亚麻酸）治疗糖尿病的报道越来越多，效果显然优于ω-6系列。
薯片是指由马铃薯制成的零食，制作方法是把马铃薯切为薄片，然后油炸或烤至脆口并加以调味即可。常见薯片是由土豆经过切片、在高温下与油一起加工制成，一般含有30%-40%脂肪，薯片是很多国家零食市场重要一部份。薯片的主要原料土豆，含有丰富的维生素B1、B2、B6和泛酸等维生素及大量的优质纤维素，还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。但是部分B族维生素在高温下热稳定性不高，在烹调中容易被破坏。薯片含油量通常在30%左右，属高油高盐食物。与其他油炸食品一样，长期食用对健康不利。同时，富含淀粉的食品经高温加工处理后可能产生含量不等的丙烯酰胺，有人担心这种物质有致癌风险。卫生部2005年的公告中建议：1、尽可能避免连续长时间或高温烹饪淀粉类食品。2、提倡合理营养，平衡膳食，改变油炸和高脂肪食品为主的饮食习惯，减少因丙烯酰胺可能导致的健康危害；患有高血脂、高血压、心脑血管病以及糖尿病等慢性病的人，必须拒绝炸薯片等香脆食品。
另一类马铃薯片(以品客（Pringles）品牌最著名)是挤压(extruding)而成，即在油煎之前将马铃薯泥团搓按成常见的片状。这样做能令薯片大小和形状非常一致，容易包装在硬纸筒中。在美国，的法律用语(de jure)为“crisps”，但是这种叫法不普遍。相反，在欧洲品客马铃薯片被称作“potato chips”来跟传统的"crisps"作辨别。有些公司并且销售炸薯片为另类低脂肪含量的食物。另外，有些无脂马铃薯片含有人工化、难消化的油脂替代品。这些物质被传媒揭发大量吸收Olestra会使肠胃不适和更令人难堪的失禁现象。
目前，薯片品种繁多，加工方法各异，各种文献报道很多，然而，将亚麻（胡麻）籽、马铃薯结合，利用微波加工含有α—亚麻酸的薯片尚未见报道。
发明内容
为了方便人们食用亚麻（胡麻）籽，充分发挥亚麻籽（胡麻）营养功能，根据人体健康要求，设计一种亚麻（胡麻）薯片食品的生产方法，该方法是微波生产，即微波微波脱毒（微波焙炒将亚麻籽表皮微量生氰糖苷分解）、微波烫漂（生鲜的马铃薯片）、微波膨化三道工艺组合实现的，并且该薯片原料由传统单一马铃薯改为由亚麻（胡麻）籽、马铃薯二者共同组成，不采用传统油炸和高温焙烤，最大限度保留了亚麻（胡麻）、马铃薯中的营养物质，且保留了传统薯片口感，且达到充分将亚麻（胡麻）籽中营养物质α—亚麻酸吸收的目的，克服了单一亚麻（胡麻）籽食品营养不完全及亚麻籽功能因子吸收困难的问题，具有即食或冲泡即食特点。
附图说明
附图为本方法工艺流程图
具体实施
1）亚麻（胡麻）籽处理：采用风选、手工的方法将杂质除去，然后放入微波隧道中加热3分钟，使亚麻籽表皮微量生氰糖苷分解，同时亚麻（胡麻）籽得到熟化，具有炒香味，与少量淀粉混合磨粉，得到亚麻（胡麻）籽粉待用；
2）马铃薯处理：将马铃薯洗净，剜除不可食用部分脱皮并且切成薄片，将马铃薯片倒入微波隧道中加热3--5分钟，使其软化并脱去部分水分待用；
3）将1）步骤得到的亚麻（胡麻）籽粉与2）步骤得到的马铃薯片按照1；5重量比混合，倒入容器内将马铃薯混合物锤倒成泥状，然后反复压片，使亚麻（胡麻）籽、马铃薯二者混合均匀，根据要求切成大小均匀的小薄片，送入微波隧道加热膨化使其酥脆，拌入调味料、冷却包装得到本方法亚麻（胡麻）薯片。
Claims (1)
1.一种微波非油炸加工亚麻（胡麻）薯片的方法，其特征在于该薯片是微波生产，即微波微波脱毒（微波焙炒将亚麻籽表皮微量生氰糖苷分解）、微波烫漂（生鲜的马铃薯片）、微波膨化三道工艺组合实现的，并且该薯片原料由传统单一马铃薯改为由亚麻（胡麻）籽、马铃薯二者共同组成，不采用传统油炸和高温焙烤，最大限度保留了亚麻（胡麻）、马铃薯中的营养物质，且保留了传统薯片口感，具体操作方法如下：1）亚麻（胡麻）籽处理：采用风选、手工的方法将杂质除去，然后放入微波隧道中加热3分钟，使亚麻籽表皮微量生氰糖苷分解，同时亚麻（胡麻）籽得到熟化，具有炒香味，与少量淀粉混合磨粉，得到亚麻（胡麻）籽粉待用；2）马铃薯处理：将马铃薯洗净，剜除不可食用部分脱皮并且切成薄片，将马铃薯片倒入微波隧道中加热3--5分钟，使其软化并脱去部分水分待用；3）将1）步骤得到的亚麻（胡麻）籽粉与2）步骤得到的马铃薯片按照1；5重量比混合，倒入容器内将马铃薯混合物锤倒锤倒成泥状，然后反复压片，使亚麻（胡麻）籽、马铃薯二者混合均匀，根据要求切成大小均匀的小薄片，送入微波隧道加热膨化使其酥脆，拌入调味料、冷却包装得到本方法亚麻（胡麻）薯片。
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| CN110367490A (zh) * | 2019-08-15 | 2019-10-25 | 洽洽食品股份有限公司 | 一种蛋黄薯片及其制备方法 |
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