CN107242455A - 一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法 - Google Patents
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Abstract
本发明公开了一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,普鲁兰酶价格昂贵,热稳定性及pH耐受性差等缺陷,卡拉胶与壳聚糖带有相反的电荷,两者能够在温和条件下通过分子缠结、离子键、氢键等作用力形成聚电解质复合物,避免了有机溶剂及高剪切力,保护了酶的天然活性,还具有较大的比表面积及良好的生物相容性,将其固定普鲁兰酶,提高回收利用率,降低成本,将固定化酶处理大米,提高大米中抗消化淀粉的含量,并且将其炒制后和熟黄豆粉、芝麻粉配伍,配以辅料混合制成蒸肉米粉,颜色自然,着色均匀,有光泽,黏性适中,滑而不腻,软硬适中,香气浓郁,具有良好的感官感受,并且制备工艺简单,成本低,具有较高的经济效益,值得推广。
Description
技术领域
本发明涉及大米的深加工技术领域,尤其涉及一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法。
背景技术
粉蒸肉是中国传统特色的名菜,大多是经家庭或餐饮加工后直接走上餐桌。蒸肉粉作为粉蒸肉等粉蒸菜肴的关键辅料,主要是以大米为原料,经淘洗,蒸煮晾干或烘炒,磨粉、拌料、过筛,包装制作而成的,粉蒸菜肴的品质很大程度上取决于蒸肉粉的品质。随着生活节奏的加快,自制蒸肉粉的家庭越来越少,机械化连续生产的调味蒸肉粉应运而生,因其料理简单,口味多种多样,深受消费者的喜爱,但是这些蒸肉米粉的原料大米中淀粉含量的差异导致产品稳定性不高,无法带来稳定的感官感受。
大米中的主要成分就是淀粉,淀粉分别消化性淀粉和抗消化性淀粉,其中消化性淀粉指在通常情况下会在小肠内会被淀粉酶水解,从而被人体消化吸收,在健康人的小肠中不能被消化的淀粉和淀粉的降解产物成为抗消化性淀粉。普鲁兰酶属淀粉脱支酶,为淀粉加工业中的非大宗关键酶制剂,它能够通过酶解反应将消化性淀粉转变成抗消化性淀粉,由于其不能被消化,因此高含抗性淀粉减缓餐后血糖的上升,同时能产生饱腹感,有利于机体脂肪的消耗,对人体的健康有益。本发明旨在提供一种具有增强人体饱腹感、减少血糖上升速率、有良好感官感受及健康养生的蒸肉米粉,具有良好的前景。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法。
本发明是通过以下技术方案实现的:
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,包括以下步骤:
(1)将新鲜的早籼米于烘箱中干燥,经超微粉碎机粉碎后过100目筛,于4℃贮藏备用;
(2)将步骤(1)备用的米粉用蒸馏水稀释成20%的悬浮液,放入高压灭菌锅中高温高压处理30-45min;
(3)冷却至55-65℃时用适量的0.1mol/l的柠檬酸缓冲液调节米粉悬浮液的pH值至4.5,加入固定化普鲁兰酶于水浴锅中60℃下恒温震荡处理8-10h;
(4)接着将上述脱支后的早籼米粉溶液放置4℃冰箱中回生24h,真空冷冻干燥,粉碎,过200目筛;
(5)将步骤(4)制备的米粉置于旋转炒锅中烘炒至颜色微黄,冷却后和熟黄豆粉、黑芝麻粉加到混料机中,以200-300转/分的转速混合均匀;
(6)将配料八角粉、桂皮粉、生姜粉、陈皮粉、肉桂粉、茴香粉按照1-2:0.5-0.8:0.5-0.7:0.25-0.35:0.25-0.3:0.2-0.25的比例混合,以80-100转/分的转速搅拌10-20min;
(7)将步骤(6)的混合配料粉末缓慢加到步骤(5)中,边加边搅拌均匀,控制搅拌速度为60转/分,然后加入酱油搅拌直至粉料完全吸收酱油为止;
(8)将步骤(7)搅拌均匀的粉料通过60目筛,计量包装后置于15-25℃的环境下贮存即可。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(1)中所述的将早籼米置于烘箱中干燥,所述干燥温度为60℃,干燥时间为12h。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(2)中所述的置于高压灭菌锅中灭菌,灭菌温度为121℃。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(3)中所述的固定化普鲁兰酶是通过固定化酶载体负载普鲁兰酶,其制备方法为:将卡拉胶加到蒸馏水中,于60℃下充分搅拌形成5g/L的溶液,自然冷却至40℃,加入适量的磁流体,40KHz超声15-20min后待用;将壳聚糖溶解于体积浓度为1%的乙酸溶液中,常温搅拌至完全溶解成0.1%的壳聚糖溶液,用0.01mol/l的乙酸钠缓冲溶液稀释普鲁兰酶溶液至1mg/mL,分别将壳聚糖溶液和普鲁兰酶溶液的pH值调节至2.8,然后将两者按照4-6:1的比例混合,调节混合溶液的pH值为4.8,边搅拌边加入上述卡拉胶混合溶液,于40℃下保温反应4-6h,反应结束后用pH值为4.8的乙酸钠溶液多次洗涤除去未吸附的普鲁兰酶即可。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(3)中所述的固定化普鲁兰酶的添加量为10-12U/g。
所述的固定化普鲁兰酶的制备方法,壳聚糖和卡拉胶是按照质量比1:5混合。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(5)中所述的熟黄豆粉添加量为大米重量的15-18%,黑芝麻粉的添加量为大米重量的11-14%。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(6)中所述的配料添加量为大米重量的3-5%。
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(7)中所述的酱油添加量为大米重量的2.5-3%。
本发明的优点是:本发明因普鲁兰酶价格昂贵,热稳定性及pH耐受性差等缺陷,为提高普鲁兰酶的回收利用率,利用磁性吸附材料将其固定。卡拉胶与壳聚糖带有相反的电荷,两者能够通过分子缠结、离子键、氢键或疏水作用力形成各种聚电解质复合物,能够在温和的条件下自发形成,避免了有机溶剂及高剪切力,保护了酶的天然活性,并且还具有较大的比表面积,较小的传质阻力、超顺磁性及良好的生物相容性,并且磁流体中的三价铁离子还能激发普鲁兰酶的活性,将固定化酶处理大米,提高大米中抗消化淀粉的含量,并且将其炒制后和熟黄豆粉、芝麻粉配伍,配以辅料混合制成蒸肉米粉,颜色自然,着色均匀,有光泽,黏性适中,滑而不腻,软硬适中,香气浓郁,具有良好的感官感受,并且制备工艺简单,成本低,具有较高的经济效益,值得推广。
具体实施方式
一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,包括以下步骤:
(1)将500g新鲜的早籼米于烘箱中60℃下干燥,干燥时间为12h,然后经超微粉碎机粉碎后过100目筛,于4℃贮藏备用;
(2)将步骤(1)备用的米粉用蒸馏水稀释成20%的悬浮液,放入高压灭菌锅中121℃下处理30min;
(3)冷却至55℃时用0.1mol/l的柠檬酸缓冲液调节米粉悬浮液的pH值至4.5,加入10u/g的固定化普鲁兰酶于水浴锅中60℃下恒温震荡处理8h;
(4)接着将上述脱支后的早籼米粉溶液放置4℃冰箱中回生24h,真空冷冻干燥,粉碎,过200目筛;
(5)将步骤(4)制备的米粉置于旋转炒锅中烘炒至颜色微黄,冷却后和75g熟黄豆粉、55g黑芝麻粉加到混料机中,以200转/分的转速混合均匀;
(6)将配料5.55g八角粉、2.78g桂皮粉、2.78g生姜粉、1.39g陈皮粉、1.39g肉桂粉、1.11g茴香粉混合,以80转/分的转速搅拌10min;
(7)将步骤(6)的混合配料粉末缓慢加到步骤(5)中,边加边搅拌均匀,控制搅拌速度为60转/分,然后加入12.5g酱油搅拌直至粉料完全吸收酱油为止;
(8)将步骤(7)搅拌均匀的粉料通过60目筛,计量包装后置于15℃的环境下贮存即可。
所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,步骤(3)中所述的固定化普鲁兰酶是通过固定化酶载体负载普鲁兰酶,其制备方法为:将50g卡拉胶加到蒸馏水中,于60℃下充分搅拌形成5g/L的溶液,自然冷却至40℃,加入适量的磁流体,40KHz超声15min后待用;将10g壳聚糖溶解于体积浓度为1%的乙酸溶液中,常温搅拌至完全溶解成0.1%的壳聚糖溶液,用0.01mol/l的乙酸钠缓冲溶液稀释普鲁兰酶溶液至1mg/mL,分别将壳聚糖溶液和普鲁兰酶溶液的pH值调节至2.8,然后将两者按照4:1的比例混合,调节混合溶液的pH值为4.8,边搅拌边加入上述卡拉胶混合溶液,于40℃下保温反应4h,反应结束后用pH值为4.8的乙酸钠溶液多次洗涤除去未吸附的普鲁兰酶即可。
Claims (9)
1.一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,包括以下步骤:
(1)将新鲜的早籼米于烘箱中干燥,经超微粉碎机粉碎后过100目筛,于4℃贮藏备用;
(2)将步骤(1)备用的米粉用蒸馏水稀释成20%的悬浮液,放入高压灭菌锅中高温高压处理30-45min;
(3)冷却至55-65℃时用适量的0.1mol/l的柠檬酸缓冲液调节米粉悬浮液的pH值至4.5,加入固定化普鲁兰酶于水浴锅中60℃下恒温震荡处理8-10h;
(4)接着将上述脱支后的早籼米粉溶液放置4℃冰箱中回生24h,真空冷冻干燥,粉碎,过200目筛;
(5)将步骤(4)制备的米粉置于旋转炒锅中烘炒至颜色微黄,冷却后和熟黄豆粉、黑芝麻粉加到混料机中,以200-300转/分的转速混合均匀;
(6)将配料八角粉、桂皮粉、生姜粉、陈皮粉、肉桂粉、茴香粉按照1-2:0.5-0.8:0.5-0.7:0.25-0.35:0.25-0.3:0.2-0.25的比例混合,以80-100转/分的转速搅拌10-20min;
(7)将步骤(6)的混合配料粉末缓慢加到步骤(5)中,边加边搅拌均匀,控制搅拌速度为60转/分,然后加入酱油搅拌直至粉料完全吸收酱油为止;
(8)将步骤(7)搅拌均匀的粉料通过60目筛,计量包装后置于15-25℃的环境下贮存即可。
2.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(1)中所述的将早籼米置于烘箱中干燥,所述干燥温度为60℃,干燥时间为12h。
3.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(2)中所述的置于高压灭菌锅中灭菌,灭菌温度为121℃。
4.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(3)中所述的固定化普鲁兰酶是通过固定化酶载体负载普鲁兰酶,其制备方法为:将卡拉胶加到蒸馏水中,于60℃下充分搅拌形成5g/L的溶液,自然冷却至40℃,加入适量的磁流体,40KHz超声15-20min后待用;将壳聚糖溶解于体积浓度为1%的乙酸溶液中,常温搅拌至完全溶解成0.1%的壳聚糖溶液,用0.01mol/l的乙酸钠缓冲溶液稀释普鲁兰酶溶液至1mg/mL,分别将壳聚糖溶液和普鲁兰酶溶液的pH值调节至2.8,然后将两者按照4-6:1的比例混合,调节混合溶液的pH值为4.8,边搅拌边加入上述卡拉胶混合溶液,于40℃下保温反应4-6h,反应结束后用pH值为4.8的乙酸钠溶液多次洗涤除去未吸附的普鲁兰酶即可。
5.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(3)中所述的固定化普鲁兰酶的添加量为10-12U/g。
6.根据权利要求4所述的固定化普鲁兰酶的制备方法,其特征在于,壳聚糖和卡拉胶是按照质量比1:5混合。
7.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(5)中所述的熟黄豆粉添加量为大米重量的15-18%,黑芝麻粉的添加量为大米重量的11-14%。
8.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(6)中所述的配料添加量为大米重量的3-5%。
9.根据权利要求1所述的一种黏弹适宜咀嚼度好的蒸肉米粉的制备方法,其特征在于,步骤(7)中所述的酱油添加量为大米重量的2.5-3%。
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