CN104938993A - 一种变温压差膨化干燥制备紫薯生全粉的方法 - Google Patents
一种变温压差膨化干燥制备紫薯生全粉的方法 Download PDFInfo
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Abstract
一种变温压差膨化干燥制备紫薯生全粉的方法,该方法是将鲜紫薯洗净,去皮、切片,于护色剂中浸泡后沥水,再将紫薯片平铺于干燥的容器中,然后将容器置于变温压差膨化罐中进行变温压差膨化干燥,最后将干燥后的紫薯片粉碎过筛,即得紫薯生全粉。采用本发明方法加工紫薯生全粉,干燥速率显著提高,紫薯色素保存率高,同时紫薯生全粉的吸水、吸油率也大大提高,为紫薯生全粉的加工提供了一种新的方法,在食品工业领域的应用范围得到进一步拓展。
Description
技术领域
本发明属于食品加工领域,涉及一种紫薯生全粉的制备方法,具体是涉及一种变温压差膨化制备紫薯生全粉的方法。
背景技术
紫薯[Ipomoea batatas (L.) Lam.],又称黑薯,为旋花科番薯属,是甘薯的一种新型特有品种,因富含花青素而薯皮呈紫黑色、肉质呈紫红色至深紫色而得名,具有较高的食用、药用及保健作用。据日本农产品检测中心给出的分析报告,紫薯的营养成分含量比普通甘薯都高,如赖氨酸、铜、锰、钾、锌的含量比一般甘薯高3-8倍,具有极强的抗氧化作用,并具有去除活性氧、改善肝功能以及改善视力等保健作用,长期食用具有较明显的降压、补血、益气、润肺、养颜等功效。此外,紫薯的独特在于含大量的花青素、碘元素和硒元素,其中碘元素和硒元素的含量比普通甘薯高20倍以上,具有较好的抗癌、防癌等保健功效。
紫薯属一年生蔓生草本植物,不能全年供应,因水分含量高,易发生霉变,腐烂,不易长期贮藏,如果将其加工成紫薯全粉,可显著延长保藏期,易于包装存放,解决紫薯季节限制的缺点。另外,全粉作为半成品,几乎包含鲜紫薯的所有营养成分,可直接做成冲调粉产品,根据其粉质特性还可进一步加工成精致的薯片、薯泥等休闲食品,或添加到面条、面包主食类食品中增加其营养价值,从而增加紫薯的附加值,开发其潜在价值。目前,对于紫薯全粉的加工技术还不成熟,常用的热风干燥所得紫薯全粉质量欠佳、耗时长;采用真空冷冻干燥,则成本较大、干燥效率低。
变温压差膨化干燥技术属于食品干燥技术领域,是一种新型、环保且节能的膨化干燥技术,它结合了传统真空冷冻干燥技术、热风干燥技术和微波真空干燥技术的优点。其基本原理是:将处理好的物料,置于相对低温高压的膨化罐中升温加压,使物料在相对高温高压状态下保持一定时间后瞬间泄压,此时被加工物料内部的水分瞬间汽化蒸发,在此真空状态下维持加热脱水一定时间至物料达安全含水量以下,从而得到具有一定膨化度、脆度而结构疏松多孔的物料。利用此干燥技术得到的产品能较好地保留物料本身特有的香气及营养成分。目前,变温压差膨化干燥技术已被广泛应用于果蔬膨化食品,如膨化胡萝卜干、膨化槟榔芋条、膨化苹果片、膨化哈密瓜等。但尚未有用变温压差膨化干燥技术制备紫薯全粉的。
发明内容
本发明的目的在于针对现有紫薯全粉加工技术的不足,提供一种变温压差膨化干燥制备紫薯生全粉的方法,本方法制得的紫薯生全粉色泽较好,紫薯香浓郁,且吸水、吸油值较高,在食品工业中具有广泛的应用前景。
为达上述目的,本发明所采用的技术方案是:一种变温压差膨化干燥制备紫薯生全粉的方法,该方法步骤如下:
(1)原料选择:选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料;
(2)原料处理:将紫薯清洗干净即去除表面泥污与尘沙,去皮、切片,片厚为0.2-0.3cm,按1g紫薯片加3ml护色剂的比例,将紫薯片置于护色剂中浸泡10-30min,取出紫薯片、沥干;其中,该护色剂为含有L-半胱氨酸、抗坏血酸及Nacl的水溶液,该护色剂中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%;
(3)变温压差膨化干燥:将紫薯片平铺于干燥容器(如:不锈钢网)中,置于变温压差膨化罐中,将变温压差膨化罐内温度升至80-100℃,压强升至高于罐外大气压0.1-0.3MPa,在此温度和压强下保温5-15min,然后将罐内压强瞬间降至真空状态(小于-0.1MPa),并在此真空状态下降温至60-80℃,保持所述真空状态2-3小时,使所述紫薯片含水量<10%,最后将罐内温度降至20-35℃,解除膨化罐内真空状态,取出已干燥的紫薯片;
(4)粉碎:将已干燥的紫薯片粉碎,过80目筛,即得紫薯生全粉。
本方法生产的产品包装时采用防水包装。
为了使紫薯生全粉中色素更好地保留,必须选用短时高效的干燥方式,才能让水分快速散失,减少紫薯色素的降解,本发明采用变温压差膨化干燥技术制备紫薯生全粉,干燥时间比常规干燥方法少3-4小时,能使紫薯内部水分瞬间汽化蒸发,还具有膨化效果,使其组织结构疏松多孔,更易粉碎,终粉样中色素含量可达0.800mg/g-1.600mg/g,持水性达1.5倍以上,持油能力达0.5倍以上。本方法工艺简单可靠、色素保留率较高,具有较高的市场推广价值。
具体实施方式:
以下结合具体实施例对本发明作进一步说明。
实施例1
选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料,将紫薯去除表面泥污与尘沙,去皮、切片,片厚为0.2-0.3cm,按1g紫薯片加3ml护色剂的比例,将紫薯片置于含有L-半胱氨酸、抗坏血酸及Nacl的水溶液(水溶液中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%)中浸泡30min,取出紫薯片、沥干;将紫薯片平铺于干燥的不锈钢网中,将不锈钢网置于变温压差膨化罐中,将罐内温度升至80℃,压强升至高于罐外大气压0.1MPa,在此温度和压强下保温15min,然后将罐内压强瞬间降至真空状态,并在此真空状态下降温至60℃,保持所述真空状态2小时,使所述紫薯片含水量<10%,最后将罐内温度降至20℃,解除膨化罐内真空状态,取出已干燥的紫薯片;将已干燥的紫薯片粉碎,过80目筛,即得紫薯生全粉。经检测,变温压差膨化干燥制备的紫薯生全粉中花青素含量为1.067mg/g,持水性为2.381g/g,持油能力达0.830g/g。
实施例2
选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料,将紫薯去除表面泥污与尘沙,去皮、切片,片厚为0.2-0.3cm,按1g紫薯片加3ml护色剂的比例,将紫薯片置于含有L-半胱氨酸、抗坏血酸及Nacl的水溶液(水溶液中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%)中浸泡10min,取出紫薯片、沥干;将紫薯片平铺于干燥的不锈钢网中,将不锈钢网置于变温压差膨化罐中,将罐内温度升至90℃,压强升至高于罐外大气压0.2MPa,在此温度和压强下保温10min,然后将罐内压强瞬间降至真空状态,并在此真空状态下降温至70℃,保持所述真空状态2.5小时,使所述紫薯片含水量<10%,最后将罐内温度降至30℃,解除膨化罐内真空状态,取出已干燥的紫薯片;将已干燥的紫薯片粉碎,过80目筛,即得紫薯生全粉。经检测,变温压差膨化干燥制备的紫薯生全粉中花青素含量为0.872mg/g,持水性为2.126g/g,持油能力达0.898g/g。
实施例3
选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料,将紫薯去除表面泥污与尘沙,去皮、切片,片厚为0.2-0.3cm,按1g紫薯片加3ml护色剂的比例,将紫薯片置于含有L-半胱氨酸、抗坏血酸及Nacl的水溶液(水溶液中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%)中浸泡20min,取出紫薯片、沥干;将紫薯片平铺于干燥的不锈钢网中,将不锈钢网置于变温压差膨化罐中,将罐内温度升至100℃,压强升至高于罐外大气压0.3MPa,在此温度和压强下保温5min,然后将罐内压强瞬间降至真空状态,并在此真空状态下降温至80℃,保持所述真空状态2小时,使所述紫薯片含水量<10%,最后将罐内温度降至35℃,解除膨化罐内真空状态,取出已干燥的紫薯片;将已干燥的紫薯片粉碎,过80目筛,即得紫薯生全粉。经检测,变温压差膨化干燥制备的紫薯生全粉中花青素含量为1.383mg/g,持水性为3.080g/g,持油能力达0.990g/g。
对比实验 热风干燥法制备紫薯生全粉
选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料,将紫薯去除表面泥污与尘沙,去皮、切片(片厚0.2-0.3cm),将紫薯片置于含有L-半胱氨酸、抗坏血酸及Nacl的水溶液(水溶液中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%)中浸泡20min,取出紫薯片、沥干;将处理后的紫薯片铺于干燥的不锈钢网中,将不锈钢网置于60℃的热风中干燥7小时,至紫薯含水量<10%,将已干燥的紫薯粉碎,过80目筛。经检测,热风干燥方法制备的紫薯生全粉中花青素含量为0.516mg/g,持水性为1.832g/g,持油能力为0.522g/g。
Claims (2)
1.一种变温压差膨化干燥制备紫薯生全粉的方法,其特征在于:该方法步骤如下:
(1)原料选择:选取新鲜且无病虫害、无机械损伤及腐烂的紫薯为原料;
(2)原料处理:将紫薯清洗干净,去皮、切片,按1g紫薯片加3ml护色剂的比例,将紫薯片置于护色剂中浸泡10-30min,取出紫薯片、沥干;其中,该护色剂为含有L-半胱氨酸、抗坏血酸及Nacl的水溶液,该护色剂中L-半胱氨酸的质量体积浓度为0.06%,抗坏血酸和Nacl的质量体积浓度皆为0.6%;
(3)变温压差膨化干燥:将紫薯片平铺后置于变温压差膨化罐中,将变温压差膨化罐内温度升至80-100℃,压强升至高于罐外大气压0.1-0.3MPa,在此温度和压强下保温5-15min,然后将罐内压强瞬间降至真空状态,并在此真空状态下降温至60-80℃,保持所述真空状态2-3小时,使所述紫薯片含水量<10%,最后将罐内温度降至20-35℃,解除罐内真空状态,取出已干燥的紫薯片;
(4)粉碎:将已干燥的紫薯片粉碎,过80目筛,即得紫薯生全粉。
2.如权利要求1所述的一种变温压差膨化干燥制备紫薯生全粉的方法,其特征在于,所述步骤(2)中切片后得到的紫薯片厚度为0.2-0.3cm。
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