CN107259359A - 一种高蛋白米粉锅巴的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
本发明是关于一种高蛋白米粉锅巴的加工方法，其特征在于利用膨化作用可破坏淀粉的结晶结构，消除阻碍酶作用的底物结构因素，酶解产生麦芽糖和高蛋白的糊精物质，促进营养成分的消化吸收。并使用辛烯基琥珀酸淀粉酯提高产品的整体质构，以及低温储存过程中粘度的稳定性；代替部分脂肪，使产品松软可口。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种高蛋白米粉锅巴的加工方法。
背景技术
锅巴属间接膨化式食品，物料被挤出模具后不立即膨化，必须进一步油炸或热风膨化才能得到最终产品。所以，锅巴毛坯的膨化度是影响产品质量的重要指标。王立亚在《辛烯基琥珀酸淀粉酯和膨化米粉的消化酶解特性研究》以辛烯基琥珀酸淀粉酯和膨化米粉为研究对象，测定研究不同来源的辛烯基琥珀酸淀粉酯产品的理化性质、耐酸热特性及消化酶解特性，研究了膨化米粉的消化酶解特性，并以膨化米粉为原料进行制备了高麦芽糖和高蛋白米粉初步的试验工作。为提高膨化锅巴品质提供理论数据。
发明内容
本发明为了提高锅巴膨化度，提升口感，促进营养成分的消化吸收，提供一种高蛋白米粉锅巴的加工方法。
一种高蛋白米粉锅巴的加工方法，其特征在于它是由下述步骤组成：
1）、将膨化米粉加水配制成10-12%（w/v）的膨化米粉悬浮液，调节pH为5-5.5，加入0.35-0.36ASPU/g由普鲁兰酶和β-淀粉酶以1:3-4比例混合的双酶，于50-55℃酶解21-23小时，酶解结束后离心，将下层沉淀部分洗涤后，于60-65℃干燥3-3.5小时，粉碎得到高蛋白米粉；
2）、把淀粉分散在水中，配成质量分数为20-25%的淀粉乳，用NaCO3溶液将体系的pH值调节至8-10，并缓慢地向淀粉乳中加入辛烯基琥珀酸酐，边加入边搅拌，反应结束后用NaHCO3溶液调节pH至6-7，离心过滤得不溶物，洗涤后干燥即得到辛烯基琥珀酸淀粉酯；
3）、将步骤1所得高蛋白米粉、步骤2所得辛烯基琥珀酸淀粉酯、小米粉以3-4:1:3比例混合，加入2-2.3%食盐、3-3.5%白砂糖、1-1.2%葱粉、1-1.2%橙皮粉充分混合，边搅拌边加水控制物料含水量为18-20%，于45-50℃酶解1.5-2小时，设置喂料速度为16-20r/min，于一级温度90-95℃、二级温度120-125℃、三级温度140-145℃、四级温度150-155℃、五级温度170-180℃、螺杆转速为120-125r/min进行挤压成型，分切成块；
4）、将步骤3所得物均匀裹制面包糠，于-8-0℃冷冻2-2.5小时，取出于130-135℃油炸2-3分钟，捞出升温至145-150℃复炸6-8秒，沥出冷却，分装保存。
本发明的优点是：
本发明的一种高蛋白米粉锅巴的加工方法，膨化作用可破坏淀粉的结晶结构，消除阻碍酶作用的底物结构因素，比起原淀粉或大米粉，糖化酶的糖化作用速度可大为加快，酶解的程度也大大增加，同时，β-淀粉酶和普鲁兰酶等糖化酶作用的淀粉底物的相对分子量较高，也能够产生较多量的麦芽糖，另外，该酶解作用过程产生的另外的产物为高蛋白的糊精物质。使用辛烯基琥珀酸淀粉酯可以提高产品的整体质构，以及低温储存过程中粘度的稳定性；辛烯基琥珀酸淀粉酯代替部分脂肪，使产品松软可口；辛烯基琥珀酸淀粉酯具有很好的乳化稳定性，于冷水可溶，乳化后的乳浊液不会出现沉淀、油分离或者分层现象，成膜能力较强，提高产品韧性。
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
一种高蛋白米粉锅巴的加工方法，其特征在于它是由下述步骤组成：
1）、将膨化米粉加水配制成10%（w/v）的膨化米粉悬浮液，调节pH为5，加入0.36ASPU/g由普鲁兰酶和β-淀粉酶以1:3比例混合的双酶，于55℃酶解21小时，酶解结束后离心过滤，将下层沉淀部分洗涤后，于65℃干燥3小时，粉碎得到高蛋白米粉；
2）、把淀粉分散在水中，配成质量分数为20%的淀粉乳，用NaCO3溶液将体系的pH值调节至8，并缓慢地向淀粉乳中加入辛烯基琥珀酸酐，边加入边搅拌，反应结束后用NaHCO3溶液调节pH至6，离心过滤得不溶物，洗涤后干燥即得到辛烯基琥珀酸淀粉酯；
3）、将步骤1所得高蛋白米粉、步骤2所得辛烯基琥珀酸淀粉酯、小米粉以4:1:3比例混合，加入2%食盐、3%白砂糖、1.2%葱粉、1.2%橙皮粉充分混合，边搅拌边加水控制物料含水量为20%，于45℃酶解1.5小时，设置喂料速度为16r/min，于一级温度90℃、二级温度120℃、三级温度140℃、四级温度150℃、五级温度170℃、螺杆转速为120r/min进行挤压成型，分切成块；
4）、将步骤3所得物均匀裹制面包糠，于-8℃冷冻2小时，取出于130℃油炸2分钟，捞出升温至150℃复炸6秒，沥出冷却，分装保存。
Claims (5)
1.一种高蛋白米粉锅巴的加工方法，其特征在于它是由下述步骤组成：
1）、将膨化米粉加水配制成10-12%（w/v）的膨化米粉悬浮液，调节pH为5-5.5，加入0.35-0.36ASPU/g由普鲁兰酶和β-淀粉酶以1:3-4比例混合的双酶进行酶解，酶解结束后离心过滤，将下层沉淀部分洗涤后，于60-65℃干燥3-3.5小时，粉碎得到高蛋白米粉；
2）、把淀粉分散在水中，配成淀粉乳，用NaCO3溶液将体系的pH值调节至8-10，并缓慢地向淀粉乳中加入辛烯基琥珀酸酐，边加入边搅拌，反应结束后用NaHCO3溶液调节pH至6-7，离心过滤得不溶物，洗涤后干燥即得到辛烯基琥珀酸淀粉酯；
3）、将步骤1所得高蛋白米粉、步骤2所得辛烯基琥珀酸淀粉酯、小米粉以3-4:1:3比例混合，加入2-2.3%食盐、3-3.5%白砂糖、1-1.2%葱粉、1-1.2%橙皮粉充分混合，边搅拌边加水控制物料含水量，于45-50℃酶解1.5-2小时，进行挤压成型，分切成块；
4）、将步骤3所得物均匀裹制面包糠，于-8-0℃冷冻2-2.5小时，取出于130-135℃油炸2-3分钟，捞出升温至145-150℃复炸6-8秒，沥出冷却，分装保存。
2.根据权利要求1所述的一种高蛋白米粉锅巴的加工方法，其特征在于步骤1酶解过程为：于50-55℃酶解21-23小时。
3.根据权利要求1所述的一种高蛋白米粉锅巴的加工方法，其特征在于步骤2淀粉乳的质量分数为20-25%。
4.根据权利要求1所述的一种高蛋白米粉锅巴的加工方法，其特征在于步骤3物料含水量为18-20%。
5.根据权利要求1所述的一种高蛋白米粉锅巴的加工方法，其特征在于步骤3挤压成型过程为：设置喂料速度为16-20r/min，于一级温度90-95℃、二级温度120-125℃、三级温度140-145℃、四级温度150-155℃、五级温度170-180℃、螺杆转速为120-125r/min进行挤压成型。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109699914A (zh) * | 2018-12-06 | 2019-05-03 | 浙江省农业科学院 | 一种糙米即食冲调食品及其制备方法 |
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| CN1656919A (zh) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | 优质蛋白营养玉米粉 |
| CN102349622A (zh) * | 2011-10-24 | 2012-02-15 | 河南工业大学 | 一种营养糙米粉的制备方法 |
| CN106173998A (zh) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | 一种香辣蟹肉锅巴 |
| CN106455645A (zh) * | 2014-04-11 | 2017-02-22 | 泰特及莱尔要素美洲有限责任公司 | 用于制造面粉类食品的方法以及由此制成的食品 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656919A (zh) * | 2005-02-06 | 2005-08-24 | 大连轻工业学院 | 优质蛋白营养玉米粉 |
| CN102349622A (zh) * | 2011-10-24 | 2012-02-15 | 河南工业大学 | 一种营养糙米粉的制备方法 |
| CN106455645A (zh) * | 2014-04-11 | 2017-02-22 | 泰特及莱尔要素美洲有限责任公司 | 用于制造面粉类食品的方法以及由此制成的食品 |
| CN106173998A (zh) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | 一种香辣蟹肉锅巴 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109699914A (zh) * | 2018-12-06 | 2019-05-03 | 浙江省农业科学院 | 一种糙米即食冲调食品及其制备方法 |
| CN109699914B (zh) * | 2018-12-06 | 2022-06-28 | 浙江省农业科学院 | 一种糙米即食冲调食品及其制备方法 |
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Application publication date: 20171020 |