CN106343540A - 银耳南瓜粉速溶食品及其制备方法 - Google Patents
银耳南瓜粉速溶食品及其制备方法 Download PDFInfo
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- CN106343540A CN106343540A CN201610850321.XA CN201610850321A CN106343540A CN 106343540 A CN106343540 A CN 106343540A CN 201610850321 A CN201610850321 A CN 201610850321A CN 106343540 A CN106343540 A CN 106343540A
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- Prior art keywords
- tremella
- powder
- instant food
- cucurbitae moschatae
- fructus cucurbitae
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Abstract
本发明属于食品领域,具体涉及一种银耳南瓜粉速溶食品及其制备方法。所述银耳南瓜粉速溶食品,按重量份计由以下组分组成:银耳粉30‑45份,南瓜粉20‑35份,燕麦粉10‑20份,小麦胚芽粉5‑10,辅料1‑5份。本发明的银耳南瓜粉速溶食品,冲调食品口感柔和协调,富含膳食纤维和多种维生素,营养成分更加丰富,更符合消费者对速溶食品的新要求,老幼皆宜,可作为早餐和外出充饥食品,且保健养生,经常食用可补充多种维生素,增强免疫力,延缓衰老等功效,可以满足不同口味和营养需求的人群,本发明的银耳南瓜粉速溶食品的制备方法简单,低温下对原料进行粉碎,从而最大限度地保留了原料中的各种营养成分。
Description
技术领域
本发明属于食品领域,具体涉及一种银耳南瓜粉速溶食品及其制备方法。
背景技术
银耳又称作白木耳、雪耳、银耳子等,属于真菌类银耳科银耳属,是门担子菌门真菌银耳的子实体,有“菌中之冠”的美称。银耳经济价值高,营养丰富的药食两用菌,银耳味甘、淡、性平、无毒,具有滋补生津、润肺养胃的功效。研究表明,银耳中的多糖具有广泛的生理活性,能提高免疫力、抗肿瘤、抗氧化、抗衰老、降血糖和降血脂等。另外,作为一种天然药食两用菌,它对人体基本上没有负作用,银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。所以,将银耳应用于保健和食品行业,有着广阔的需求市场。
南瓜(Pumpkin)为葫芦科一年生蔓生藤本南瓜属植物,又名金瓜、窝瓜、倭瓜。其富含淀粉、脂肪、脂肪酸、葡萄糖、氨基酸、胡萝卜素、VC、VA、VB、VE、胡芦巴碱、腺嘌呤、戊聚糖、果胶、甘露醇、叶红素、叶黄素、可溶性维生素和磷等多种营养物质,南瓜味甘,平肝和胃,具有消炎、止痛、强肝、助肾通经络,利血脉滋阴水,治肝风,补中益气,调经理气,其富含多糖、类胡萝卜素、氨基酸和活性蛋白、维生素等营养成分和生理活性物质,具有预防糖尿病、降血糖、抗癌症、防治动脉硬化、排毒消炎、为产妇催奶、补中益气等功效,是人们喜食的保健蔬菜之一。速溶食品添加的南瓜粉,其保留了南瓜所特有的营养和药物成分,又方便食用,其口感细腻、易于消化吸收。
随着现在生活节奏的加快,速溶食品越来越受到人们的青睐,申请号为201010262579.0的专利公布了一种速溶银耳藕粉压缩食品冲剂及其加工方法,所述冲剂包括藕粉、银耳粉、核桃仁粉和芝麻粉。申请号为201410339566.7的专利公布了一种南瓜红豆小麦糊,其配方组成包括:小麦仁、红豆、委陵菜、血糯米、干葱头、醪糟汁、青梅、冻干生姜片、南瓜、水发海参、刀豆、人心果、乌梅、黄精、筛子花、核桃花,冰草、砂仁、地黄叶、营养添加粉,将以上原料制成糊状食物。
到目前为止,还没有公开的方法报道银耳南瓜粉速溶食品的配方及其制备方法,因此开发一种银耳南瓜粉速溶食品,可以满足不同口味和营养需求的人群。
发明内容
有鉴于此,本发明的目的在于提供一种银耳南瓜粉速溶食品及其制备方法。本发明的银耳南瓜粉速溶食品,冲调食品口感柔和协调,富含膳食纤维和多种维生素,营养成分更加丰富,更符合消费者对速溶食品的新要求,可以满足不同口味和营养需求的人群。
为实现上述目的,本发明的技术方案为:
一种银耳南瓜粉速溶食品,其特征在于,按重量份计由以下组分组成:银耳粉30-45份,南瓜粉20-35份,燕麦粉10-20份,小麦胚芽粉5-10,辅料1-5份。
银耳又称作白木耳、雪耳、银耳子等,属于真菌类银耳科银耳属,是门担子菌门真菌银耳的子实体,有“菌中之冠”的美称。银耳经济价值高,营养丰富的药食两用菌,银耳味甘、淡、性平、无毒,具有滋补生津、润肺养胃的功效。研究表明,银耳中的多糖具有广泛的生理活性,能提高免疫力、抗肿瘤、抗氧化、抗衰老、降血糖和降血脂等。另外,作为一种天然药食两用菌,它对人体基本上没有负作用,银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。所以,将银耳应用于保健和食品行业,有着广阔的需求市场。
南瓜中对人体的有益成分有:多糖、氨基酸、活性蛋白类胡萝卜素及多种微量元素等。各种成分的功用:1)多糖类:南瓜多糖是一种非特异性免疫增强剂,能提高机体免疫功能,促进细胞因子生成,通过活化补体等途径对免疫系统发挥多方面的调节功能;2)类胡罗卜素:南瓜中丰富的类胡萝卜素在机体内可转化成具有重要生理功能的维生素A,从而对上皮组织的生长分化、维持正常视觉、促进骨骼的发育具有重要生理功能;3)矿质元素:南瓜中高钙、高钾、低钠,特别适合中老年人和高血压患者,有利于预防骨质疏松和高血压。此外,还含有磷、镁、铁、铜、锰、铬、硼等元素;4)氨基酸和活性蛋白:南瓜中含有人体所需的多种氨基酸,其中赖氨酸、亮氨酸、异亮氨酸、苯丙氨酸、苏氨酸等含量较高。此外,南瓜中的抗坏血酸氧化酶基因型与烟草相同,但活性明显高于烟草,表明了在南瓜中免疫活性蛋白的含量较高。
南瓜的营养功能:1)解毒:含有维生素和果胶,果胶有很好的吸附性,能粘结和消除体内细菌毒素和其他有害物质,如重金属中的铅、汞和放射性元素,能起到解毒作用;2)保护胃粘膜、帮助消化:南瓜所含果胶还可以保护胃胶道粘膜,免受粗糙食品刺激,促进溃疡愈合,适宜于胃病者。南瓜所含成分能促进胆汁分泌,加强胃肠蠕动,帮助食物消化;3)防治糖尿病、降低血糖:南瓜含有丰富的钴,钴能活跃人体的新陈代谢,促进造血功能,并参与人体内维生素B12的合成,是人体胰岛细胞所必需的微量元素,对防治糖尿病、降低血糖有特殊的疗效;4)消除致癌物质:南瓜富含锌,有益皮肤和指甲健康,其中抗氧化剂β胡萝卜素具有护眼、护心和抗癌功效。另外,南瓜籽是有益大脑健康的欧米伽-6等重要脂肪酸的极好食物源。
南瓜粉含有丰富的碳水化合物、蛋白质、膳食纤维、维生素、胡萝卜素、果胶,及钾、铁、镁等丰富的微量元素,此外还有瓜氨酸、精氨酸等及一些酶类对人体十分有益,脂肪含量却非常低。它对胰岛素细胞起有保护作用,可使糖尿病患者血压,血糖下降,其次南瓜粉中的果胶可延缓肠道对糖和脂质的吸收,中和、清除体内重金属和部分农药,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力。另外南瓜粉含有大量SOJ因子,具有延年益寿、养颜美容、肌肤丰美,尤其对女性有美容、减肥功效。速溶食品添加的南瓜粉,其保留了南瓜所特有的营养和药物成分,又方便食用,其口感细腻、易于消化吸收。
燕麦中的B族维生素、尼克酸、叶酸、泛酸都比较丰富,特别是维生素E,每100克燕麦粉中高达15毫克。此外燕麦粉中还含有谷类食粮中均缺少的皂甙(人参的主要成分)。蛋白质的氨基酸组成比较全面,人体必需的8种氨基酸含量的均居首位,尤其是含赖氨酸高达0.68克。燕麦中富含镁和维生素B1,也含有磷、钾、铁、泛酸、铜和纤维,可以降低胆固醇,对脂肪肝、糖尿病、便秘等也有辅助疗效,燕麦可以改善血液循环,促进伤口愈合。
小麦胚芽是从优质小麦粒中萃取的精华,是一种高蛋白、高维生素E、低热、低脂、低胆固醇的营养品。含有维生素B族、维生素D、不饱和脂肪酸、核酸、叶酸、二十八烷醇和钙、铁、锌、硒等10余种矿物质等,是非常理想的微量金属元素的供给源,是“天然维生素E的仓库”,是“人类的天然营养宝库”。刚切割的小麦胚芽极容易氧化,而真空包装确保胚芽的原味与营养成分。【本草纲目】记载:“麦胚可治心悸失眠,养心安神,养肝气,止泻,降压,健胃”。小麦胚芽中天然VE的生理活性效能是合成VE的近30倍,在体内防止氧化脂质的生成,保护细胞膜,抑制自由基,促进人体新陈代谢,延缓衰老,改善肝功能。维生素E与人类生殖机能有密切关系,因此又称生育酚。小麦胚芽酶类中的谷胱甘肽过氧化酶,是一种效果极好的天然抗氧化剂,其抗氧化能力比维生素E强500倍,是一种延缓衰老防癌的有效功能因子。小麦胚芽所含二十八烷醇,有增强耐力,精力和体力的功效。胚芽凝聚具有抗微生物和抗诱变性等多种生物效应,与脂肪细胞反应,有类似胰岛素的作用,能激活葡萄糖氧化酶降低血糖含量,能诱导巨噬细胞溶解肿瘤细胞。常吃小麦胚芽会使肌肉富有弹性,皮肤更加细腻,淡化色斑。中老年人,儿童,孕妇,体弱者均可食用,是人体均衡营养,增强体质最佳的天然丰富营养食品。小麦胚芽对心脑血管疾病具有治疗功效、抗辐射、抗衰老、防肿瘤、清肠排毒、防治便秘、降低血糖、血脂;所含的膳食纤维有降低血清胆固醇及预防糖尿病的效果。另外,小麦胚芽对肠内有益菌群的发育,也起着促进作用。
进一步,所述辅料包括食盐,木糖醇,全脂奶粉的一种或多种。
全脂奶粉含有牛奶中的优质蛋白质、脂肪、多种维生素以及钙、磷、铁等矿物质,是适合天天饮用的营养佳品,可防止皮肤干燥及暗沉,使皮肤白皙,有光泽;也可补充丰富的钙质,适合缺钙的人、少儿、易怒、失眠者以及工作压力大的人。全脂奶粉是由鲜牛奶消毒后经浓缩、喷雾、干燥而成的。鲜牛奶加工成奶粉后,水分由原来的88%降低到2%~5%(瓶装),蛋白质、无机盐、脂肪等营养素的含量浓缩了。例如,每100克牛奶含蛋白质3.3克,而100克全脂奶粉含26.2克;每100克牛奶含脂肪4克,而100克全脂奶粉含30.6克;钙、磷、铁、维生素A、B1、B2、PP等含量均增高。
本发明的目的之二在于提供一种所述银耳南瓜粉速溶食品的制备方法,包括以下步骤:
1)取上述重量份的燕麦粉经膨化处理,得膨化燕麦;
2)取上述重量份的银耳粉,南瓜粉,小麦胚芽粉与步骤1)所述膨化燕麦混合,粉碎过筛得混合细粉;
3)将步骤2)所述混合细粉与按上述重量份配制的辅料充分混合,再经干燥,灭菌和分装得银耳南瓜粉速溶食品。
银耳粉的制备:选取花朵阮润硕大,质感蓬松,肉质比较肥厚,没有杂质、霉斑的银耳,经浸泡、清洗、脱水、干燥后粉碎,制得银耳粉。
南瓜粉的制备:选取成熟度好,表皮完整,无霉烂和病虫害的南瓜为原料,用水清洗后去皮、瓤,切片后热蒸,再经打浆、微波处理后进行喷雾干燥得南瓜粉。
燕麦粉的制备:选取有天然燕麦,香看上去比较完整、无碎末的整片燕麦,除去杂质后磨粉得燕麦粉。
本发明对原料的具体成分来源没有特殊的限制,可由市场购买获得,也可以按照上述原料采用本领域技术人员熟知的制备方法制备得到。
进一步,步骤1)所述燕麦粉膨化挤压的温度为140~170℃。
作为一种优选,步骤1)所述燕麦粉膨化挤压的温度为160℃。
140~170℃不同温度下膨化挤压得的产品的表观评分、膨化率和综合评分先增大,后减小,160℃时达到最大值。
进一步,步骤2)所述的南瓜粉经打浆、微波处理后进行喷雾干燥制得。
进一步,所述微波处理的时间为2-5min。
作为一种优选,所述微波处理的时间为3min。
南瓜中的半乳糖醛酸含最随微波处理作用时间的延长呈现先增后减再逐渐趋于平衡的变化,其中当作用时间到达3min时半乳糖醛酸含量最高,说明作用效果达到最佳,所以选择微波处理时间为3min。
进一步,步骤2)所述混合细粉粉碎过60~120目的筛。
添加辅料的组成比例、混合细粉粉碎的粒径,等对产品速溶性有影响,原料中添加全脂奶粉,能获得较好的冲调效果、口感和感官色泽均较佳的产品,60~120目粒径的颗粒有着较好的冲调性。
进一步,步骤2)所述粉碎的温度保持在7~15℃。
在~℃低温下对原料进行粉碎,从而最大限度地保留了原料中的各种营养成分。
进一步,所述银耳南瓜粉速溶食品还包括果蔬粉。
本发明的有益效果在于:本发明提供了一种银耳南瓜粉速溶食品及其制备方法,本发明的银耳南瓜粉速溶食品,冲调食品口感柔和协调,富含膳食纤维和多种维生素,营养成分更加丰富,更符合消费者对速溶食品的新要求,老幼皆宜,可作为早餐和外出充饥食品,且保健养生,经常食用可补充多种维生素,增强免疫力,延缓衰老等功效,可以满足不同口味和营养需求的人群,本发明的银耳南瓜粉速溶食品的制备方法简单,低温下对原料进行粉碎,从而最大限度地保留了原料中的各种营养成分。
具体实施方式
以下将对本发明的优选实施例进行详细描述。优选实施例中未注明具体条件的实验方法,通常按照常规条件,所举实施例是为了更好地对本发明的内容进行说明,但并不是本发明的内容仅限于所举实施例。所以熟悉本领域的技术人员根据上述发明内容对实施方案进行非本质的改进和调整,仍属于本发明的保护范围。
实施例1银耳南瓜粉速溶食品配方
银耳南瓜粉速溶食品,按重量份计由以下组分组成:银耳粉40份,南瓜粉30份,燕麦粉20份,小麦胚芽粉10,辅料5份。
实施例2银耳南瓜粉速溶食品配方
银耳南瓜粉速溶食品,按重量份计由以下组分组成:银耳粉35份,南瓜粉35份,燕麦粉17份,小麦胚芽粉10,辅料3份。
实施例3银耳南瓜粉速溶食品配方
银耳南瓜粉速溶食品,按重量份计由以下组分组成:银耳粉40份,南瓜粉30份,燕麦粉15份,小麦胚芽粉10,辅料3份,果蔬粉2份。
实施例3银耳南瓜粉速溶食品的制备方法
根据实施例1配方制备银耳南瓜粉速溶食品,包括以下步骤:
1)燕麦粉经膨化处理,得膨化燕麦,膨化的温度为℃;
2)称取上述重量份的银耳粉,南瓜粉,小麦胚芽粉与步骤1)所述膨化燕麦混合,粉碎至60~120目,得混合细粉,粉碎的温度保持在7~15℃;
3)将步骤2)所述混合细粉与辅料充分混合,再经干燥,灭菌和分装得银耳南瓜粉速溶食品。
实施例4银耳南瓜粉速溶食品的制备方法
根据实施例3配方制备银耳南瓜粉速溶食品,包括以下步骤:
1)燕麦粉经膨化处理,得膨化燕麦,膨化的温度为℃;
2)称取上述重量份的银耳粉,南瓜粉,小麦胚芽粉与步骤1)所述膨化燕麦混合,粉碎至60~120目,得混合细粉,粉碎的温度保持在7~15℃;
3)将步骤2)所述混合细粉与辅料和果蔬粉充分混合,再经干燥,灭菌和分装得银耳南瓜粉速溶食品。
实施例4银耳南瓜粉速溶食品的冲调性试验
冲调性是消费者关注的主要指标之一,是速溶固体食品生产过程中的重要控制指标和评价产品质量的重要指标。
试验方法:准确称取一定量的银耳南瓜粉速溶食品,并加上一定量的、一定温度的水进行冲调,获得冲调后的产品,观察其冲调性以及进行口感、色泽的评价。
1.原料粉碎粒度对冲调性的影响
选择5种不同粒径的银耳南瓜粉速溶食品全粉进行试验,调配的水温为80℃,温水添加量为其质量的6倍,另外对各粒径的全粉进行润湿下沉试验。原料粉碎粒度对冲调性的影响见表1:
原料粉碎粒度对冲调性的影响
从表1可以看出,60~120目粒径的颗粒有着较好的冲调性。
2.冲调水温对冲调性的影响
在冲调水温40-90℃下做冲调实验,得出冲调该产品的最佳水温,冲调水量为试样质量的6倍,冲调水温对冲调性的影响见表2:
冲调水温对冲调性的影响
从表2可以看出,冲调水温对冲调性的影响不是很大,但从冲调产品的口感看,60~80℃冲调出来的产品口感更佳。
3.冲调水量对冲调性的影响
冲调水量是全粉冲调性重要的影响因素之一,选择冲调水量为全粉质量的4倍,6倍,8倍,10倍,12倍进行试验,通过实验,确定不同加水量获得的产品具有不同的感官性状,有着不同的口感。冲调水量对冲调性的影响见表3:
冲调水温对冲调性的影响
冲调水量是全粉冲调性重要的影响因素之一,选择冲调水量为全粉质量的4倍,6倍,8倍,10倍,12倍进行试验,通过实验,确定不同加水量获得的产品具有不同的感官性状,有着不同的口感,从表3试验结果可以看出,不同的冲调水量可以获得不同的产品,添加4~5倍的水量可以获得流动性不强的固状产品;添加6~8倍的水量可以获得较稠的食品;而添加9~12倍的水量可以获得流动性很好的较稀的液体食品。每种产品因为水添加量的不同而获得不同的性状和口感。添加其他辅料能开发出不同的产品,如快餐制品、婴儿辅食制品、液体饮料等产品。
实施例5银耳南瓜粉速溶食品冲调的感官品质评分
感官品质评分标准
选取50名品尝者,男25名,女25名,对本发明成品银耳南瓜粉速溶食品冲调食品进行感官评定,平均评定得分为86分。
本发明的银耳南瓜粉速溶食品,冲调食品口感柔和协调,富含膳食纤维和多种维生素,营养成分更加丰富,更符合消费者对速溶食品的新要求,老幼皆宜,可作为早餐和外出充饥食品,且保健养生,经常食用可补充多种维生素,增强免疫力,延缓衰老等功效,可以满足不同口味和营养需求的人群。
最后说明的是,以上实施例仅用以说明本发明的技术方案而非限制,尽管参照较佳实施例对本发明进行了详细说明,本领域的普通技术人员应当理解,可以对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围,其均应涵盖在本发明的权利要求范围当中。
Claims (9)
1.银耳南瓜粉速溶食品,其特征在于,按重量份计由以下组分组成:银耳粉30-45份,南瓜粉20-35份,燕麦粉10-20份,小麦胚芽粉5-10,辅料1-5份。
2.根据权利要求1所述的银耳南瓜粉速溶食品,其特征在于,所述辅料包括食盐,木糖醇,全脂奶粉的一种或多种。
3.根据权利要求1所述的银耳南瓜粉速溶食品,其特征在于,所述银耳南瓜粉速溶食品还包括果蔬粉。
4.权利要求1-3任一项所述银耳南瓜粉速溶食品的制备方法,其特征在于,包括以下步骤:
1)取上述重量份的燕麦粉经膨化处理,得膨化燕麦;
2)取上述重量份的银耳粉,南瓜粉,小麦胚芽粉与步骤1)所述膨化燕麦混合,粉碎过筛得混合细粉;
3)将步骤2)所述混合细粉与辅料充分混合,再经干燥,灭菌和分装得银耳南瓜粉速溶食品。
5.根据权利要求4所述的制备方法,其特征在于,步骤1)所述燕麦粉膨化挤压的温度为140~170℃。
6.根据权利要求4所述的制备方法,其特征在于,步骤2)所述的南瓜粉经打浆、微波处理后进行喷雾干燥制得。
7.根据权利要求6所述的制备方法,其特征在于,所述微波处理的时间为2-5min。
8.根据权利要求4所述的制备方法,其特征在于,步骤2)所述混合细粉为制得粉碎过60~120目的筛。
9.根据权利要求4所述的制备方法,其特征在于,步骤2)所述粉碎的温度保持在7~15℃。
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CN105767968A (zh) * | 2016-03-18 | 2016-07-20 | 庆阳中庆农产品有限公司 | 南瓜粉的加工方法 |
CN105707824A (zh) * | 2016-04-15 | 2016-06-29 | 重庆品有农业发展有限公司 | 香酥南瓜粉及制备方法 |
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