CN106617027B - 一种红薯叶与螺旋藻复合脆片的制备方法 - Google Patents
一种红薯叶与螺旋藻复合脆片的制备方法 Download PDFInfo
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Abstract
一种红薯叶与螺旋藻复合脆片的制备方法,包括螺旋藻蛋白匀浆制备;蛋黄不饱和植物油乳化液制备;鱼皮明胶溶液制备;红薯叶杀青;脆片加工等步骤。本发明采用禽蛋的蛋清蛋白与螺旋藻混合软化分解螺旋藻细胞膜,使螺旋藻细胞内营养物释放出来,便于消化吸收。同时获得的功能性杂多糖,具有强化老年人、孩童免疫系统活力的作用。本发明以红薯叶中的黄酮作为抗氧化剂,抵消单细胞蛋白源螺旋藻中核酸含量偏高的缺点;以蛋黄和不饱和油脂混合乳化,夹在红薯叶之间,防止营养物质外流和氧化损失;采用鱼皮明胶强化螺旋藻蛋白的成膜作用涂于脆片外层起到赋型和隔氧保护效果。低于100℃真空干燥,避免氧气以及过度热加工对脆片功能性成分的破坏。
Description
技术领域
本发明属于食品加工技术领域。
背景技术
近年来,随着人民生活水平的逐渐提高,健康营养食品的需求量将不断增加。与此同时,食品科学与工程技术的快速发展,也在不断拓展新的食物资源,颠覆人们的传统食品观念。红薯叶又名番薯叶、甘薯叶等,富含胡萝卜素、维生素B1、B2、B6和C、核黄素和矿物质(钙、磷和铁等),其中胡萝卜素含量为胡萝卜的3.8倍,核黄素含量为地瓜的10倍左右。红薯叶因纤维、蛋白和矿物元素含量丰富而被誉“蔬菜皇后”。此外,红薯叶中还含有黄酮类、超氧化物歧化酶(SOD)、多糖等多种生物活性成分,具有提高免疫力、预防动脉硬化、细胞癌变和夜盲等保健功能。目前,菜用红薯叶广受欢迎,但其销售季节很短,因此开发红薯叶食品具有较大的实用价值和经济意义。由于红薯叶加工过程容易变色、腐败。所以目前红薯叶食品开发多停留在鲜加工技术上。例如中国发明专利《一种红薯叶饺子食品制备方法,CN201410657333.1》,主要利用新鲜红薯叶、红薯块根作为饺子馅原料,并以花生、鸡蛋、白糖等为辅料,将饺子皮和馅料进行手包或机包成型,再将饺子速冻,使得饺子中心温度达-18°C。其能耗较大,需冻藏保存,并且食用不方便,不易随身携带。
螺旋藻含有60~70%蛋白质、25%必需氨基酸、4%维生素、1.7%不饱和脂肪酸、各种色素、多糖等多种营养成分,且各种成分都有一定生物活性功能如抗氧化、提高免疫力、降血糖及预防癌变等多种功能。螺旋藻因具有高蛋白、高营养和高消化吸收率并含有多种生物活性物质,被食品药品监督管理局(FDA)和世界食品协会誉为“21世纪最佳营养源”,但目前所开发的螺旋藻类食品种类非常少,且处在粗加工阶段。例如中国发明专利《一种螺旋藻饼干, CN201610710173.1》,其主要采用螺旋藻粉、青稞粉、燕麦粉、黄油、白砂糖等为原料,按不同的营养比例调合而成,很少涉及螺旋藻功能性成分的活化,产品高油高糖,不利于大众消费。因此,依据现代食品科学与工程技术,开发更多更好的新螺旋藻食品。
发明内容
本发明的目的在于提供一种红薯叶与螺旋藻复合脆片的制备方法。
本发明所述的的一种红薯叶与螺旋藻复合脆片的制备方法,包括以下步骤。
(1)螺旋藻蛋白匀浆制备。
螺旋藻与水的比例为1:2~4(m/v),混匀,于水浴锅上隔水煮沸3~5 min。冷却到室温形成螺旋藻熟料,再按螺旋藻熟料与禽蛋蛋清体积比为1:0.5~2,向螺旋藻熟料中加入禽蛋蛋清,搅拌混匀,调节溶液pH值为6.24,37℃水浴锅中软化分解4 ~8h,均质得到螺旋藻蛋白匀浆。最后向螺旋藻蛋匀浆白中添加不同口味的调味料备用。
(2)蛋黄不饱和植物油乳化液制备。
蛋黄、不饱和植物油的体积比为4:1~2,搅拌混匀后,于均质机(8000 rpm-12000rpm)上乳化2~4 min,得蛋黄不饱和植物油乳化液。
(3)鱼皮明胶溶液制备。
鱼皮明胶与水的比例为1:8~10(m/v),于60±5℃水浴锅中加热溶化5~10 min,得质量分数10~12.5%的鱼皮明胶溶液。
(4)红薯叶杀青处理。
取红薯叶洗净,晾干水分,在120±5℃的热风干燥箱内快熟杀青灭酶2~5min,冷却备用。
(5)脆片加工。
先将杀青后的红薯叶单张部分重叠平铺于洁净的不锈钢平板表面,于杀青后的红薯叶上表面刷涂上3~4mm蛋黄不饱和植物油乳化液,再如法平铺一层杀青红薯叶,形成夹心三明治型的结构,最后在夹心三明治型红薯叶的上下两面刷涂一层厚度为1~2mm螺旋藻蛋白匀浆,放入真空干燥箱(90±10°C,-0.5~-0.8 bar)干燥3~4 h后形成脆片粗坯,再在脆片粗坯的上下两面刷涂上一层厚度为1~2mm鱼皮明胶溶液,继续干燥2~3 h,得厚度为2~3 mm的红薯叶与螺旋藻复合脆片,经切片整理,真空包装。
步骤(4)所述的红薯叶均为有机栽培产品,红薯品种可以为菜用红薯叶片或为幼嫩的块根型红薯叶。
本发明将红薯叶、螺旋藻结合,采用现代化的食品加工技术,获取营养丰富、生理功能性强的红薯叶螺旋藻复合脆片。
本发明具备以下几个突出的创新性。
(1)采用禽蛋的蛋清蛋白与螺旋藻混合软化分解螺旋藻细胞膜,使螺旋藻细胞内营养物释放出来,便于消化吸收。同时获得的功能性杂多糖,具有强化老年人、孩童免疫系统活力的作用。
(2)以红薯叶中的黄酮作为抗氧化剂,抵消单细胞蛋白源螺旋藻中核酸含量偏高的缺点。
(3)以蛋黄和不饱和油脂混合乳化,夹在红薯叶之间,防止营养物质外流和氧化损失,为消费者提供卵磷脂和不饱和脂肪酸的补充。
(4)采用鱼皮明胶强化螺旋藻蛋白的成膜作用涂于脆片外层起到赋型和隔氧保护效果。
(5)在低于100℃的条件下对产品进行真空干燥,避免氧气以及过度热加工对脆片中功能性成分的破坏作用。
具体实施方式
以下结合实施例对本发明作进一步详细描述。
实施例1:葱姜味红薯叶螺旋藻脆片。
(1)螺旋藻蛋白匀浆制备。
螺旋藻与水的比例按1:3(m/v)混匀,于水浴锅上隔水煮沸4 min。冷却到室温形成螺旋藻熟料,再向螺旋藻熟料中加入鸡蛋蛋清(螺旋藻熟料与鸡蛋蛋清体积比为1:0.85),搅拌混匀,调节溶液pH值为6.24,37℃水浴锅中软化分解6h,均质得到螺旋藻蛋白匀浆。最后向螺旋藻蛋匀浆中添加千分之一食用盐、千分之五生姜汁液和千分之八的细碎香葱叶片,调匀备用。
(2)蛋黄不饱和植物油乳化液制备。
蛋黄、不饱和植物油的体积比按4:1.5,搅拌混匀后,于均质机(10000 rpm)上乳化2 min, 得蛋黄不饱和植物油乳化液。
(3)鱼皮明胶溶液制备。
鱼皮明胶与水的比例按1:8(m/v),于60℃水浴锅中加热溶化5 min,得质量分数为12.5%的鱼皮明胶溶液。
(4)红薯叶杀青处理。
取有机栽培的红薯叶洗净,晾干水分,在120℃的热风干燥箱内快熟杀青灭酶3min,冷却备用。
(5)脆片加工。
先将杀青后的红薯叶单张部分重叠平铺于洁净的不锈钢平板表面,于杀青后的红薯叶上表面刷涂上3mm蛋黄不饱和植物油乳化液,再如法平铺一层杀青后的红薯叶,形成夹心三明治型的结构,最后在夹心三明治型红薯叶的上下两面刷涂一层厚度为2mm螺旋藻蛋白匀浆,放入真空干燥箱(90±10°C,-0.6 bar)干燥4 h后形成脆片粗坯,再在脆片粗坯的上下两面刷涂上一层厚度为1.5mm鱼皮明胶溶液,继续干燥3 h,得厚度为2.5 mm的红薯叶与螺旋藻复合脆片,经切片整理,真空包装。
实施例2:微辣姜葱味红薯叶螺旋藻脆片。
取实施例1得到的姜葱味红薯叶螺旋藻脆片粗坯,再在姜葱味红薯叶螺旋藻脆片粗坯的上下两面刷涂上一层厚度为2mm鱼胶溶液,随即均匀播撒一层辣椒粉末,其用量为脆片干重的万分之一,继续干燥3 h,得厚度为2 .5mm微辣姜葱味红薯叶螺旋藻脆片,经切片整理,真空包装。
Claims (2)
1.一种红薯叶与螺旋藻复合脆片的制备方法,其特征是包括以下步骤:
(1)螺旋藻蛋白匀浆制备:
螺旋藻与水的比例按质量/体积比为1:2~4,混匀,于水浴锅上隔水煮沸3~5 min;冷却到室温形成螺旋藻熟料,再按螺旋藻熟料与禽蛋蛋清体积比为1:0.5~2,向螺旋藻熟料中加入禽蛋蛋清,搅拌混匀,调节溶液pH值为6.24,37℃水浴锅中软化分解4 ~8h,均质得到螺旋藻蛋白匀浆,最后向螺旋藻蛋白匀浆中添加不同口味的调味料备用;
(2)蛋黄不饱和植物油乳化液制备:
蛋黄、不饱和植物油的体积比为4:1~2,搅拌混匀后,于8000 rpm~12000 rpm均质机上乳化2~4 min,得蛋黄不饱和植物油乳化液;
(3)鱼皮明胶溶液制备:
鱼皮明胶与水的比例按质量/体积比为1:8~10,于60±5℃水浴锅中加热溶化5~10min,得质量分数为10~12.5%的鱼皮明胶溶液;
(4)红薯叶杀青:
取红薯叶洗净,晾干水分,在120±5℃的热风干燥箱内快熟杀青灭酶2~5min,冷却备用;
(5)脆片加工:
先将杀青后的红薯叶单张部分重叠平铺于洁净的不锈钢平板表面,于杀青后的红薯叶上表面刷涂上3~4mm蛋黄不饱和植物油乳化液,再如法平铺一层杀青红薯叶,形成夹心三明治型的结构,最后在夹心三明治型红薯叶的上下两面刷涂一层厚度为1~2mm螺旋藻蛋白匀浆,放入真空干燥箱90±10°C、-0.5~-0.8 bar干燥3~4 h后形成脆片粗坯,再在脆片粗坯的上下两面刷涂上一层厚度为1~2mm鱼皮明胶溶液,继续干燥2~3 h,得厚度为2~3 mm的红薯叶与螺旋藻复合脆片,经切片整理,真空包装。
2.根据权利要求1所述的红薯叶与螺旋藻复合脆片的制备方法,其特征是步骤(4)所述的红薯叶为有机栽培产品,红薯品种为菜用红薯或幼嫩的块根型红薯。
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CN1269164A (zh) * | 1999-04-07 | 2000-10-11 | 吴涌根 | 一种纸型保鲜蔬菜及其生产工艺 |
CN2865305Y (zh) * | 2006-01-12 | 2007-02-07 | 张辉 | 夹心海苔 |
CN1943440A (zh) * | 2006-10-23 | 2007-04-11 | 深圳职业技术学院 | 螺旋藻破壁方法 |
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CN1269164A (zh) * | 1999-04-07 | 2000-10-11 | 吴涌根 | 一种纸型保鲜蔬菜及其生产工艺 |
CN2865305Y (zh) * | 2006-01-12 | 2007-02-07 | 张辉 | 夹心海苔 |
CN1943440A (zh) * | 2006-10-23 | 2007-04-11 | 深圳职业技术学院 | 螺旋藻破壁方法 |
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