CN107173747B - 一种发酵型马铃薯营养糊产品以及制备方法 - Google Patents
一种发酵型马铃薯营养糊产品以及制备方法 Download PDFInfo
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- CN107173747B CN107173747B CN201710346498.0A CN201710346498A CN107173747B CN 107173747 B CN107173747 B CN 107173747B CN 201710346498 A CN201710346498 A CN 201710346498A CN 107173747 B CN107173747 B CN 107173747B
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Abstract
本发明属于食品加工技术领域,具体涉及一种发酵型马铃薯营养糊产品及其制备方法。所述的发酵型马铃薯营养糊产品,包括以下重量份数的组分:马铃薯糊发酵液75‑85份,大米胚芽10‑20份、枸杞1‑2份、山药1‑2份、茯苓0.5‑1.5份、莲子1‑2份、蕨麻0.5‑1份、银耳0.5‑1.5份、红豆0.5‑1.5份。制备马铃薯浆时葡萄糖及奶酪蛋白的添加使微生物生长良好,能够保证产生EPS不小于470mg/L;马铃薯糊经过微生物半发酵,发酵产物丰富,具有一定的乳香、焦香、薯香、发酵香,香味物质含量达到8‑10.3μg/100mL。
Description
技术领域:
本发明属于食品加工技术领域,具体涉及一种发酵型马铃薯营养糊产品及其制备方法。
背景技术:
农业部启动马铃薯主粮化战略以来,全国掀起了马铃薯主粮化产品开发与研究,把马铃薯加工制作成全粉馒头、面条、煎饼等适合中国人膳食习惯的主食。目前,对马铃薯的加工以脱水产品马铃薯全粉为主。以全粉添加小麦后制的马铃薯馒头、米粉、马铃薯淀粉、全粉、马铃薯复配粉、各种糕点、面包等产品,但由于马铃薯脱水加工成为全粉的过程,以此加工的产品价格远远高于现有小麦产品,没有市场竞争力。
21世纪是追求营养健康食品的时代,随着人们的生活水平提高,健康意识加强,营养健康食品是人们的首选,本发明利用马铃薯的低热量、高营养高膳食纤维、富含维生素的特征,并直接以鲜薯为原料直接加工而制成的营养健康产品。
宁夏是我国马铃薯主要产区,是宁夏农业五大战略性主导产业和特色优势产业。2015年被纳入国家马铃薯主食产品及产业开发试点地区。宁夏马铃薯资源丰富,并且具有质量品质优良的特征,特别是在固原、同心一带马铃薯产区的马铃薯宁薯9号,加工特性优良,含淀粉梁高,而且薯香独特,红皮黄肉淀粉型土豆,组织结构疏沙软绵,薯香浓郁口感香甜柔软,特别适合加工马铃薯主食化产品。
宁夏也是产优质大米的重要省市之一,从古至今,民间老百姓流传一句话:吃“宁夏大米”不吃菜也能吃三碗。“宁夏大米”代表品种“宁粳43号”,在2009年全国优质食味粳稻品评会上独占鳌头,是国内20个参评品种中评分唯一高出国际公认最好吃的日本“越光”大米,但是,在大米加工产业中,有相当多的米糠辅料,其中有20%的大米胚芽,却随着米糠以低廉的价格作饲料了。胚芽蕴含丰富的蛋白质、淀粉、膳食纤维、多种维生素及生物活性物质,且含微量元素钙、铁、锌、硒等.大米胚芽中含有粗蛋白20.80%、粗脂肪20.70%、膳食纤维、磷、钾、镁、钙等矿物质,每100克胚芽中含有维生素B1 450微克、维生素B2 360微克、维生素B6、维生素h、维生素B12、维生素E 3730微克、不饱和脂肪酸及其它4210微克。维他命K1000还含有肌醇、胆碱、对氨基笨甲酸、谷维素、维他命L、植酸、泛酸、芋酸、生物素等生物活性物质。长期食用胚芽米能够降低血清胆固醇、软化血管、提高人体的新陈代能力,对预防冠心病、糖尿病、香港脚、遏制肥胖等具有良好的作用。
本发明,可以使其综合利用,提高附加值,对宁夏大米加工业的产业提高经济效益有促进作用,同时也是推动对宁夏马铃薯与大米产业链的延伸具有非常重要的意义。
发明内容:
为了实现上述目的,本发明提供一种发酵型马铃薯营养糊产品及其制备方法。
所述的发酵型马铃薯营养糊产品,包括以下重量份数的组分:马铃薯糊发酵液75-85份,大米胚芽10-20份、枸杞1-2份、山药1-2份、茯苓0.5-1.5份、莲子1-2份、蕨麻0.5-1份、银耳0.5-1.5份、红豆0.5-1.5份;
所述马铃薯糊发酵液的制备方法如下:
(1)马铃薯焦香粉的制备:马铃薯去皮、切片后80-90℃低温烘烤60-70min后进行粉碎,粉碎后过100目筛,制得马铃薯焦香粉;
(2)马铃薯浆的制备:马铃薯去皮、切碎后,加入其质量20-25%的马铃薯焦香粉,加总物料3-3.5倍的水(m:v),打浆蒸煮熟化30-40分钟得马铃薯浆;
(3)降温至50-60℃,按质量比加入马铃薯浆0.2%的异淀粉酶(水解1,6糖苷键),反应1小时,测定淀粉乳中的糊精与低聚糖的比例为3:1即可;
(4)按质量比加入马铃薯浆10-15%牛奶以及3-5%奶酪蛋白,在100度下灭菌8-10分钟得马铃薯浊汁混合乳液;
(5)加入8-9%灭菌的葡萄糖后,冷却至25℃,接种雪莲菌,在24-25℃温度下发酵12小时,测定pH达到5-5.8时,在85-90℃温度下灭菌10-15分钟,停止发酵,即得马铃薯糊发酵液。
所述发酵型马铃薯营养糊产品的制备方法如下:
(1)将马铃薯糊发酵液均质,均质温度为70℃、均质压力为16~18MPa;
(2)取大米胚芽、莲子、蕨麻、银耳、山药、茯苓、枸杞、红豆分别熟制,外观达到熟而不烂的状态;
(3)将均质后的马铃薯糊发酵液与熟制后的其他原料按比例混合,得原味型产品;
进一步地,原味型产品添加固态麦精后得麦香型产品,所述固态麦精的添加量为6-7%;
(4)灌装灭菌,采用高压灭菌,1Mpa 30分钟。
有益效果:
(1)马铃薯糊经过微生物半发酵,发酵产物丰富,在pH达到5-5.8时,风味物质产生的恰到好处,有明显的发酵香(发酵过度影响稳定性以及口感),此时停止发酵,获得半发酵乳,具有一定的乳香、焦香、薯香、发酵香,与不发酵的混合乳液相比,经对比测定分析,发酵产品优于未发酵产品。
马铃薯中含多种玉米黄素、叶黄素等类胡萝卜素(含量89-165μg/100g),极不稳定,容易降解,降解产物中含有200种以上的化学成分,主要包括酮类、醛类、醇类、呋喃类、烯烃类、芳烃类以及少量的酸类和酯类化合物,含量最高的主要成分是β-紫罗兰酮和二氢猕猴桃内酯。马铃薯经过烘烤,使玉米黄素、叶黄素发生降解,大大增加了香味物质的前体物质(异佛尔酮、香叶基丙酮、β-紫罗兰酮、二氢猕猴桃内酯),使薯粥香气风味物质更具有复杂性。
同时在发酵环境中加速了玉米黄素、叶黄素等类胡萝卜素的降解,产生了香叶基丙酮、异佛尔酮、β-紫罗兰酮、二氢猕猴桃内酯、β-环柠檬醛、β-紫罗兰烯等降异戊二烯类的萜烯化合物,这些都是具有典型香气的物质,特别是异佛尔酮具有突出的烘烤坚果香、肉香的特殊香味,二氢猕猴桃内酯具有爆玉米、巧克力、坚果类、烘烤淀粉类食品的特征,烘烤香气突出,香气厚实,这些物质总含量达到8-10.3μg/100mL,这些物质味阈值低,呈香性好。
同时复合菌中的乳酸菌发酵产生了胞外多糖EPS,以及复合菌所产生的活性酶类,增加了发酵代谢成分有机酸、酮类、醇类、酯类、醛类物质,不但提高了产品原有的营养价值,而且呈现了更好的风味。同时由于烘烤后的马铃薯,使马铃薯糊的糊化强度提高了1.5%,淀粉糖化程度提高5%,大大增加了香味物质的前体物质(异佛尔酮、香叶基丙酮、β-紫罗兰酮、二氢猕猴桃内酯),使薯粥香气风味物质更具有复杂性。
(2)不同碳源(半乳糖、葡萄糖、乳糖、蔗糖、麦芽糖和蜜二糖)及碳源浓度微生物产EPS产量的影响不同,糖的浓度对其产EPS的影响也较大。本实验在培养菌种时,实验以马铃薯糊做为培养基,需要补充葡萄糖,并添加一定量的奶酪蛋白补充氮源保证乳酸菌的生长,同时要求与发酵时营养环境一致,能生长良好,更好的产EPS,所以制备马铃薯浆时葡萄糖浓度为8-9%,奶酪蛋白添加2-3%。微生物生长良好,能够保证产生EPS不小于470mg/L。
(3)直接用鲜马铃薯加工制备马铃薯粥,减少了用马铃薯脱水制备全粉的过程,易操作,而且降低了成本。在国家提倡马铃薯主粮化的形势下,可以转化成果,通过企业生产,形成一种方便、营养、健康的早餐食品,作为第四大主粮化的加工食品推广于市场,前景广阔,将产生巨大的经济效益,推动了国家主粮化的发展。对米糠进行了综合利用,从粗米糠中提取大米胚芽,使其变费为宝,增加了附加值,延长了大米产业链。
具体实施方式:
实施例1 一种发酵型马铃薯营养糊产品以及制备方法
所述的发酵型马铃薯营养糊产品,包括以下重量份数的组分:马铃薯糊发酵液85份,大米胚芽10份、枸杞1份、山药1份、茯苓0.5份、莲子1份、蕨麻0.5份、银耳0.5份、红豆0.5份;
所述马铃薯糊发酵液的制备方法如下:
(1)马铃薯焦香粉的制备:马铃薯去皮、切片后80℃低温烘烤60min后进行粉碎,粉碎后过100目筛,制得马铃薯焦香粉;
(2)马铃薯浆的制备:马铃薯去皮、切碎后,加入其质量20%的马铃薯焦香粉,加水3倍(m:v),打浆蒸煮熟化30分钟得马铃薯浆;
(3)降温至55℃,按质量比加入马铃薯浆0.2%的异淀粉酶(水解1,6糖苷键),反应1小时,测定淀粉乳中的糊精与低聚糖的比例为3:1即可;
(4)按质量比加入马铃薯浆10%牛奶以及3%从奶酪蛋白在100度下灭菌8-10分钟得马铃薯浊汁混合乳液;
(5)加入8%灭菌的葡萄糖后,冷却至25℃,接种雪莲菌,在24℃温度下发酵12小时,测定pH达到5.8时,在85℃温度下灭菌10分钟,停止发酵,即得马铃薯糊发酵液;
所述雪莲菌为采集自宁夏西部,目前保藏于宁夏大学食品系生物工程实验室,可对外出售;
所述发酵型马铃薯营养糊产品的制备方法如下:
(1)将马铃薯糊发酵液均质,均质温度为70℃、均质压力为18MPa。
(2)取大米胚芽、莲子、蕨麻、银耳、山药、茯苓、枸杞、红豆分别熟制,外观达到熟而不烂的状态;
(3)将均质后的马铃薯糊发酵液与熟制后的其他原料按比例混合,得原味型产品;
进一步地,原味型产品添加固态麦精后得麦香型产品,所述固态麦精的添加量为6%;
(5)灌装灭菌,采用高压灭菌,1Mpa 30分钟。
由于烘烤后的马铃薯,使马铃薯糊的糊化强度提高了1.5%,淀粉糖化程度提高5%,大大增加了香味物质的前体物质,使薯粥香气风味物质更具有复杂性,发酵后的产品中,香叶基丙酮、异佛尔酮、β-紫罗兰酮、二氢猕猴桃内酯、β-环柠檬醛、β-紫罗兰烯等降异戊二烯类的萜烯化合物总含量达到10.3μg/100mL,这些都是具有典型香气的物质,特别是异佛尔酮具有突出的烘烤坚果香、肉香的特殊香味,二氢猕猴桃内酯具有爆玉米、巧克力、坚果类、烘烤淀粉类食品的特征;制备马铃薯浆时葡萄糖浓度为8%,奶酪蛋白添加3%使得微生物生长良好,能够保证产生EPS达到490mg/L。
实施例2 一种发酵型马铃薯营养糊产品以及制备方法
所述的发酵型马铃薯营养糊产品,包括以下重量份数的组分:马铃薯糊发酵液75份,大米胚芽20份、枸杞2份、山药2份、茯苓1.5份、莲子2份、蕨麻1份、银耳1.5份、红豆1.5份;
所述马铃薯糊发酵液的制备方法如下:
(1)马铃薯焦香粉的制备:马铃薯去皮、切片后90℃低温烘烤70min后进行粉碎,粉碎后过100目筛,制得马铃薯焦香粉;
(2)马铃薯浆的制备:马铃薯去皮、切碎后,加入其质量25%的马铃薯焦香粉,加总物料3.5倍的水(m:v),打浆蒸煮熟化40分钟得马铃薯浆;
(3)降温至60℃,按质量比加入马铃薯浆0.2%的异淀粉酶(水解1,6糖苷键),反应1小时,测定淀粉乳中的糊精与低聚糖的比例为3:1即可;
(4)按质量比加入马铃薯浆15%牛奶以及5%奶酪蛋白,在100度下灭菌8-10分钟得马铃薯浊汁混合乳液;
(5)加入9%灭菌的葡萄糖后,冷却至25℃,接种雪莲菌,在25℃温度下发酵12小时,测定pH达到5时,在90℃温度下灭菌15分钟,停止发酵,即得马铃薯糊发酵液。
所述雪莲菌为市售雪莲菌;
所述发酵型马铃薯营养糊产品的制备方法如下:
(1)将马铃薯糊发酵液均质,均质温度为70℃、均质压力为16MPa;
(2)取大米胚芽、莲子、蕨麻、银耳、山药、茯苓、枸杞、红豆分别熟制,外观达到熟而不烂的状态;
(3)将均质后的马铃薯糊发酵液与熟制后的其他原料按比例混合,得原味型产品;
进一步地,原味型产品添加固态麦精后得麦香型产品,所述固态麦精的添加量为7%;
(6)灌装灭菌,采用高压灭菌,1Mpa 30分钟。
所得产品中β-环柠檬醛、β-紫罗兰烯等降异戊二烯类的萜烯化合物总含量达到9.5μg/100mL,EPS达到480mg/L。
Claims (4)
1.一种发酵型马铃薯营养糊产品,其特征在于,包括以下重量份数的组分:马铃薯糊发酵液75-85份,大米胚芽10-20份、枸杞1-2份、山药1-2份、茯苓0.5-1.5份、莲子1-2份、蕨麻0.5-1份、银耳0.5-1.5份、红豆0.5-1.5份;
所述马铃薯糊发酵液的制备方法如下:
(1)马铃薯焦香粉的制备:马铃薯去皮、切片后80-90℃低温烘烤60-70min后进行粉碎,粉碎后过100目筛,制得马铃薯焦香粉;
(2)马铃薯浆的制备:马铃薯去皮、切碎后,加入其质量20-25%的马铃薯焦香粉,加总物料3-3.5倍的水,打浆蒸煮熟化30-40分钟得马铃薯浆;
(3)降温至50-60℃,按质量比加入马铃薯浆0.2%的异淀粉酶,反应1小时,测定淀粉乳中的糊精与低聚糖的比例为3:1即可;
(4)按质量比加入马铃薯浆10-15%的牛奶以及3-5%奶酪蛋白,在100度下灭菌8-10分钟得马铃薯浊汁混合乳液;
(5)加入8-9%灭菌的葡萄糖后,冷却至25℃,接种雪莲菌,在24-25℃温度下发酵12小时,测定pH达到5-5.8时,在85-90℃温度下灭菌10-15分钟,停止发酵,即得马铃薯糊发酵液。
2.权利要求1所述的一种发酵型马铃薯营养糊产品,其特征在于,包括以下重量份数的组分:马铃薯糊发酵液85份,大米胚芽10份、枸杞1份、山药1份、茯苓0.5份、莲子1份、蕨麻0.5份、银耳0.5份、红豆0.5份。
3.权利要求1或2所述发酵型马铃薯营养糊产品的制备方法,其特征在于,步骤如下:
(1)将马铃薯糊发酵液均质,均质温度为70℃、均质压力为16~18MPa;
(2)取大米胚芽、莲子、蕨麻、银耳、山药、茯苓、枸杞、红豆分别熟制,外观达到熟而不烂的状态;
(3)将均质后的马铃薯糊发酵液与熟制后的其他原料按比例混合,得原味型产品;
(4)灌装灭菌,采用高压灭菌,1MPa 30分钟。
4.权利要求3所述的发酵型马铃薯营养糊产品的制备方法,其特征在于,原味型产品添加固态麦精后得麦香型产品,所述固态麦精的添加量为6-7%。
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Effective date of registration: 20231031 Address after: 756500 Nanmen Industrial Park, Pengyang County, Guyuan City, Ningxia Hui Autonomous Region Patentee after: Ningxia Jialiyuan POTATO Industry Co.,Ltd. Address before: 750004 Room 8-1-301, Yinji Garden, Xingqing District, Yinchuan City, Ningxia Hui Autonomous Region Patentee before: Zhang Huiling |
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