CN107259358A - 一种膨化蟹酥高蛋白米饼的加工方法 - Google Patents
一种膨化蟹酥高蛋白米饼的加工方法 Download PDFInfo
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Abstract
本发明是关于一种膨化蟹酥高蛋白米饼的加工方法，其特征在于采用添加天冬酰胺酶的方法可以有效降低膨化食品中的丙烯酰胺含量，提高食品安全性；挤压膨化使大豆蛋白在经过短时高温、高分子与压力条件的作用下，消除大豆中所含的各种抗营养物质，提高人体对蛋白质的消化吸收能力。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种膨化蟹酥高蛋白米饼的加工方法。
背景技术
膨化食品以其口感松软自然、食用方便、酥脆可口等特点，倍受人们喜爱,但目前市面上提供的膨化食品一般是以大米或玉米为原料，添加不同的调味剂膨化而成的。虽然口味各异、品种繁多，但普遍存在着营养成份单调，蛋白质含量低等缺点。
据研究发现某些高温油炸食品中含有较高的丙烯酰胺，其含量比世界卫生组织规定的人类饮用水中丙烯酰胺含量限定值( 0. 5μg /L) 要高出几十倍甚至更高，至此食品加工中形成的丙烯酰胺引起了人们的广泛关注。目前通常采用选择合适的原料、控制加工过程和添加合适的食品添加剂这3个方面来控制食品中的丙烯酰胺含量。丙烯酰胺主要是由食品原料中的天冬酰胺和还原糖在高温加热过程中通过美拉德反应形成的，通过生物酶法减少原料中天冬酰胺的含量可以从源头上来控制丙烯酰胺的生成。王文艳在《天冬酰胺降低膨化食品丙烯酰胺含量的初步研究》通过对部分市售休闲膨化食品中的丙烯酰胺含量进行测定来了解市面上膨化食品中丙烯酰胺的含量水平，并以自制微波膨化和油炸膨化板栗片样品为研究对象，采用添加天冬酰胺酶的方法进行处理，旨在探索生物酶法降低休闲膨化食品中丙烯酰胺含量的可行性。同时为提高膨化食品安全性提供了理论依据。
发明内容
本发明为了提高膨化食品蛋白质含量，丰富营养成分，促进吸收，减少并防止膨化食品生产过程中产生丙烯酰胺，提高食用安全性，提供一种膨化蟹酥高蛋白米饼的加工方法。
一种膨化蟹酥高蛋白米饼的加工方法，其特征在于它是由下述步骤组成：
1）、分别将大米、小米淘洗2-3遍去净米糠、砂石等杂质，通风干燥至水分含量至16-20%，然后粉碎过60-80目筛备用；
2）、将香菇下脚料剪掉菇蒂，除去杂质，清洗干净后沥去多余水分，浸于80-90℃的花生油中萃取30-35分钟，捞出后、积压去油，用温水冲去多余油分，沥去水分，于60-65℃下的恒温干燥箱中烘制2-2.5小时，再升温至80-90℃烘制60-90分钟，取出冷却后粉碎至80-100目，得香菇粉备用；
3）、将步骤1所得大米粉、小米粉以5:1-2的比例混合，并加入500-600ppm天冬酰胺酶充分混合，再分别加入10-12%步骤2所得香菇粉、8-10%大豆蛋白粉、3-3.5%玉米淀粉、5-6%蟹粉、3-3.5%食盐、2-2.3%蔗糖、1.2-1.3%柠檬酸钠和20-25%水搅打均匀，揉面压制成直径为6-9厘米、厚度为4-4.5毫米圆形米饼坯，分别覆上保鲜膜于50-55℃老化30-35分钟；
4）、将步骤3所得米饼坯于900-1000W微波膨化90-120秒，冷却干燥保存。
本发明的优点是：
本发明的一种膨化蟹酥高蛋白米饼的加工方法，微波膨化板栗样品中的丙烯酰胺含量比油炸膨化的低，采用添加天冬酰胺酶的方法可以有效降低膨化食品中的丙烯酰胺含量。天冬酰胺在天冬酰胺酶的作用下可生成天冬氨酸和氨气，而天冬氨酸在美拉德反应中仅生成极微量的丙烯酰胺，因此采用天冬酰胺酶可有效抑制丙烯酰胺的生成。挤压膨化使大豆蛋白在经过短时高温、高分子与压力条件的作用下，消除大豆中所含的各种抗营养物质，提高人体对蛋白质的消化吸收能力，增强大豆蛋白质的营养作用。利用花生油中萃取香菇下脚料中的异味，并软化其组织，增强其口感；在膨化食品中添加适当比例的香菇粉、大豆蛋白不仅能提高制品的蛋白质含量，增强食品的保健功能，也提高了香菇生产中下脚料菇柄及残次菇的利用率。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种膨化蟹酥高蛋白米饼的加工方法，其特征在于它是由下述步骤组成：
1）、分别将大米、小米淘洗2-3遍去净米糠、砂石等杂质，通风干燥至水分含量至16%，然后粉碎过80目筛备用；
2）、将香菇下脚料剪掉菇蒂，除去杂质，清洗干净后沥去多余水分，浸于80℃的花生油中萃取30分钟，捞出后、积压去油，用温水冲去多余油分，沥去水分，于60℃下的恒温干燥箱中烘制2小时，再升温至90℃烘制60分钟，取出冷却后粉碎至80目，得香菇粉备用；
3）、将步骤1所得大米粉、小米粉以5:1-2的比例混合，并加入500ppm天冬酰胺酶充分混合，再分别加入10%步骤2所得香菇粉、8%大豆蛋白粉、3%玉米淀粉、5%蟹粉、3%食盐、2%蔗糖、1.2%柠檬酸钠和25%水搅打均匀，揉面压制成直径为6-9厘米、厚度为4-4.5毫米圆形米饼坯，分别覆上保鲜膜于50℃老化30分钟；
4）、将步骤3所得米饼坯于900W微波膨化90秒，冷却干燥保存。
Claims (5)
1.一种膨化蟹酥高蛋白米饼的加工方法，其特征在于它是由下述步骤组成：
1）、分别将大米、小米淘洗2-3遍去净米糠、砂石等杂质，通风干燥至水分含量至16-20%，然后粉碎过60-80目筛备用；
2）、将香菇下脚料剪掉菇蒂，除去杂质，清洗干净后沥去多余水分，浸于花生油中萃取30-35分钟，捞出后、积压去油，用温水冲去多余油分，沥去水分，于恒温干燥箱中烘制，取出冷却后粉碎至80-100目，得香菇粉备用；
3）、将步骤1所得大米粉、小米粉以5:1-2的比例混合，并加入500-600ppm天冬酰胺酶充分混合，再分别加入10-12%步骤2所得香菇粉、8-10%大豆蛋白粉、3-3.5%玉米淀粉、5-6%蟹粉、3-3.5%食盐、2-2.3%蔗糖、1.2-1.3%柠檬酸钠和20-25%水搅打均匀，揉面压制成直径为6-9厘米、厚度为4-4.5毫米圆形米饼坯，分别覆上保鲜膜进行老化；
4）、将步骤3所得米饼坯进行微波膨化，冷却干燥保存。
2.根据权利要求1所述的一种膨化蟹酥高蛋白米饼的加工方法，其特征在于步骤2花生油温度为80-90℃。
3.根据权利要求1所述的一种膨化蟹酥高蛋白米饼的加工方法，其特征在于步骤2烘制过程为：于60-65℃下的恒温干燥箱中烘制2-2.5小时，再升温至80-90℃烘制60-90分钟。
4.根据权利要求1所述的一种膨化蟹酥高蛋白米饼的加工方法，其特征在于步骤3老化过程为：于50-55℃老化30-35分钟。
5.根据权利要求1所述的一种膨化蟹酥高蛋白米饼的加工方法，其特征在于步骤4微波膨化过程为：于900-1000W微波膨化90-120秒。
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