CN105831545B - 一种即食植物凝胶食品的加工方法 - Google Patents
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Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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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
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Abstract
本发明公开了一种即食植物凝胶食品的加工方法,依次包括以下步骤:1)、清洗:2)、漂烫:漂烫温度80‑100℃,时间10‑60s;3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化;5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g粉末,1g碳酸钙,1.25g碳酸钾。本发明采用精准漂烫、汁液乳化和喷雾干燥技术,制成一种冲泡型豆腐柴观音豆腐。产品为小包装干燥粉末,水分含量低,不容易氧化,保质期长达18个月以上。冲泡方便,仅添加水后搅拌均匀,然后放置30min即可食用。适合产业化。
Description
技术领域
本发明属于食品加工领域,具体涉及一种即食植物凝胶食品的加工方法。
背景技术
豆腐柴(Premna microphylla turcz)又称观音草,属马鞭草科豆腐柴属的落叶灌木,广泛分布于我国华南、中南及四川、贵州、安徽等地,生长在山坡灌木丛中、疏林下、沟谷边。
豆腐柴叶中含有丰富的果胶、植物蛋白质、糖类和氨基酸等营养成分,而且含有木栓酮、木栓醇、十八碳酸、甾醇、胡萝卜甙、柚子皮素、香草酸等多种药用成分,也含有较多可供利用的叶绿素和维生素C。豆腐柴叶片中果胶含量达30—40%,高于目前国内用于提取果胶的其他原料,富含黄酮和多种氨基酸等营养物质。除此之外,豆腐柴的根、叶入药,民间常用来治疗蛇咬伤,创伤出血,腰腿痛,跌打损伤,风火牙痛,烧伤及疟疾,痢疾等症,其叶提取物具有抗疲劳、降低胆固醇等多重功效,根提取物也具有抗炎、增强机体非特异性免役等功能,且无毒、安全性高。
民间习惯采摘豆腐柴叶,自制“豆腐”。每年5-10月份,将采下的叶洗净,以搅碎机或石磨粉碎,用纱布包住,加适量水搓揉挤压,挤压出的液体会形成一层胶状物,民间称之为“观音豆腐”。所制的“豆腐”有山野味,称得上无公害食品。但是,柴豆腐只在民间习用,在市场上未见大量出售。
关于豆腐柴的凝胶食品的研究比较多,一种方便快速食用的豆腐柴果冻保健饮品(ZL201310743184.6)公开了一种方便快速食用的豆腐柴果冻保健饮品,所述饮品由豆腐柴粉末和白砂糖混合加沸水冲泡搅拌而成,所述豆腐柴粉末、白砂糖和水的重量比为25-30:3-4:450-500;一种豆腐柴观音豆腐固体饮料(ZL201510865167.9)公开了一种豆腐柴观音豆腐固体饮料,其特征在于由以下重量比例的组份构成:新鲜豆腐柴叶汁冻干粉:69~96.999%、凝固剂:0.001~1%、罗汉果:1~10%、胖大海:1~10%、白菊花:1~10%。采用冷冻干燥处理,密闭包装,水分含量低,不容易氧化,保质期长达2年以上。
发明内容
本发明所要解决的技术问题是:针对现有技术存在的不足,提供一种工艺简单,适合工业化生产的即食植物凝胶食品的加工方法。
为实现本发明之目的,采用以下技术方案予以实现:一种即食植物凝胶食品的加工方法,依次包括以下步骤:
1)、清洗:用流动自来水将豆腐柴鲜叶冲洗干净;
2)、漂烫:漂烫温度80-100℃,时间10-60s,料液比为1:10;
3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;
4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化,乳化后颗粒直径为2-50μm;
5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,喷雾干燥使用的喷雾干燥机进风180℃,固形物含量控制为20%,出口温度80℃。
6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g粉末,1g碳酸钙,1.25g碳酸钾,用冲泡型固体饮料的包装形式进行密封包装,每包2.5g。
与现有技术相比较,本发明的有益效果是:本发明采用精准漂烫、汁液乳化和喷雾干燥技术,制成一种冲泡型豆腐柴观音豆腐。产品为小包装干燥粉末,水分含量低,不容易氧化,保质期长达18个月以上。冲泡方便,仅仅只需要添加水(0-100℃均可)500ml后搅拌均匀,然后放置30min即可食用。
与相似专利比较:一种方便快速食用的豆腐柴果冻保健饮品(ZL201310743184.6)产品利用白砂糖进行凝固,含糖量高,不适合糖尿病及肥胖人群,本产品采用超微量碳酸钙和碳酸钾进行凝固,更健康,适合所有人群。一种豆腐柴观音豆腐固体饮料(ZL201510865167.9)是采用冷冻干燥制成豆腐柴粉末,本发明采用喷雾干燥,可以比冷冻干燥降低生产成本2倍以上,更适合产业化。
具体实施方式
实施例1
一种即食植物凝胶食品的加工方法,依次包括以下步骤:
1)、清洗:用流动自来水将豆腐柴鲜叶冲洗干净;
2)、漂烫:漂烫温度90℃,时间40s,料液比为1:10;
3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;
4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化,乳化后颗粒直径为2-50μm;
5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,实验型喷雾干燥机,进风180℃,固形物含量控制为20%,出口温度80℃。
6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g粉末,1g碳酸钙,1.25g碳酸钾,用冲泡型固体饮料的包装形式进行密封包装,每包2.5g。
实施例2
一种即食植物凝胶食品的加工方法,依次包括以下步骤:
1)、清洗:用流动自来水将豆腐柴鲜叶冲洗干净;
2)、漂烫:漂烫温度80℃,时间60s,料液比为1:10;
3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;
4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化,乳化后颗粒直径为2-50μm;
5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,实验型喷雾干燥机,进风180℃,固形物含量控制为20%,出口温度80℃。
6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g粉末,1g碳酸钙,1.25g碳酸钾,用冲泡型固体饮料的包装形式进行密封包装,每包2.5g。
实施例3
一种即食植物凝胶食品的加工方法,依次包括以下步骤:
1)、清洗:用流动自来水将豆腐柴鲜叶冲洗干净;
2)、漂烫:漂烫温度100℃,时间10s,料液比为1:10;
3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;
4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化,乳化后颗粒直径为2-50μm;
5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,实验型喷雾干燥机,进风180℃,固形物含量控制为20%,出口温度80℃。
6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g粉末,1g碳酸钙,1.25g碳酸钾,用冲泡型固体饮料的包装形式进行密封包装,每包2.5g。
对于步骤2),漂烫温度范围80-100℃,漂烫时间10-60s,温度越高漂烫时间就越短,当100℃超过10s产品就不能凝固,是由于高温破坏了原料的果胶结构导致不能凝固。低温漂烫时间产品虽然能够凝固,但是低于90℃产品难以保持翠绿的色泽,因为低温不能使叶片中的酶失活,导致叶绿素被分解。实施例1中采用漂烫温度90℃,时间40s的参数获得效果最好。
对于步骤4)使用胶体磨进行乳化是为了让产品口感更细腻。
下表参数根据实施例1方法进行试验获得,仅改变碳酸钙、碳酸钾的添加量。
处理编号 | 配方 | 产品评价 |
1 | 100g粉末,2.0g碳酸钙,2.75g碳酸钾 | 产品加水后5min凝固,但汁液渗出很快,产品口感粗糙,弹性较差。 |
2 | 100g粉末,1.5g碳酸钙,1.75g碳酸钾 | 产品加水后35min凝固,汁液渗出慢,产品口感嫩滑细腻,弹性一般。 |
3 | 100g粉末,0.5g碳酸钙,0.75g碳酸钾 | 产品加水后60min凝固,汁液渗出较慢,产品口感嫩滑细腻,弹性好。 |
4 | 100g粉末,1g碳酸钙,1.25g碳酸钾 | 产品加水后20min凝固,汁液渗出较慢,产品口感嫩滑细腻,弹性好。 |
由于本发明是冲泡后即食的产品,要求在保持产品质量的前提下,凝固时间尽量快,所以配方采用100g粉末,1g碳酸钙,1.25g碳酸钾。
Claims (1)
1.一种即食植物凝胶食品的加工方法,其特征在于依次包括以下步骤:
1)、清洗:用流动自来水将豆腐柴鲜叶冲洗干净;
2)、漂烫:漂烫温度100℃,时间10s,料液比为1:10;
3)、打浆:取鲜叶100g,加水400g,用搅拌机将叶片打碎,然后用双层纱布过滤;
4)、胶体磨:取过滤后的豆腐柴汁液,用胶体磨乳化,乳化后颗粒直径为2-50μm;
5)、喷雾干燥:胶体磨乳化后的汁液加水,稀释至固形物含量控制为15%,然后喷雾干燥,实验型喷雾干燥机,进风 180 ℃,固形物含量控制为 20% ,出口温度 80 ℃ ;
6)、包装:喷雾干燥后的粉末与凝固剂按照比例混匀,比例为:100g 粉末,1g 碳酸钙,1.25g碳酸钾,用冲泡型固体饮料的包装形式进行密封包装,每包2.5g。
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