CN107279872A - 一种木薯全粉膨化米饼的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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Abstract
本发明是关于一种木薯全粉膨化米饼的加工方法，其特征在于挤压膨化过程中，木薯叶粗纤维降低的同时，可溶性膳食纤维的含量增加，提高了产品的消化率。在挤压膨化食品中适当添加蔗糖可增加产品的甜度；增加挤压腔体熔融物料的粘度；使组织结构均匀细密。加入少量油脂，以改善产品的风味，又可作为润滑剂调节机械性能的输入，减轻物料之间以及物料与腔体及螺旋体之间的摩擦，加大挤压机的加工能力。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种木薯全粉膨化米饼的加工方法。
背景技术
种植木薯主要是为了获取高淀粉含量的块根，同时也产生茎叶、皮大量副产物。目前，关于木薯生产副产物的利用还处于初级阶段，仅仅用作饲料或肥料，进一步的研究工作开展很少。木薯叶粉是以新鲜木薯叶(含部分叶柄)为原料，经清洗、干燥、粉碎而成的。木薯叶粉富含各种营养物质和生物活性物质，它是蛋白质、矿物质和维生素的良好来源。木薯叶也富含多种生物活性物质黄酮类化合物和β-胡罗素等，具有很高的医疗保健作用。木薯叶膨化食品不仅解决了木薯叶资源的浪费问题，还改善了营养均衡的问题。高超在《木薯叶营养成分及其膨化食品的研究》究了木薯叶的营养成分分布情况，并研究了木薯叶黄酮富集纯化工艺和黄酮化合物的抗氧化实验，研究了木薯叶膨化食品的配方，工艺条件和产品评价，为木薯叶的深度开发利用提供了参考依据。
发明内容
本发明为了促进木薯叶的深度开发利用，均衡膨化食品营养，提供一种木薯全粉膨化米饼的加工方法。
一种木薯全粉膨化米饼的加工方法，其特征在于它是由下述步骤组成：
1）、新鲜木薯叶清洗干净，浸入浓度为0.6-0.65%的柠檬酸溶液，浸渍30-35分钟，沥出多余水分，均匀摊开，于35-40℃烘制60-90分钟，粉碎过80-100目筛；
2）、将新鲜木薯清洗、去皮，均匀切片后预煮20-25分钟，捞出冷却后于100-120℃加热蒸制30-35分钟，初步粉碎后于80-85℃干燥至水分含量为5-7%，粉碎至80-100目；
3）、将步骤2所得木薯粉、小米粉、大米粉、玉米粉分别过80-100目筛，并以3:2:5:1-2的比例混合，加入13-15%步骤1所得木薯叶粉、4-5%蔗糖、2.5-3%食盐、2-2.3%黄油、3-3.5%奶酪充分混合，搅拌加入15-20%水，并均匀调质；
4）、将步骤3所得物进料量5.5-6.5Kg/min，设置加水量为8-10%，螺杆转速 为120-125rpm，一区温度为70-75℃、二区温度为90-95℃、三区温度为130-135℃，进行挤压膨化，等切成片，冷却分装保存。
本发明的优点是：
本发明的一种木薯全粉膨化米饼的加工方法，挤压膨化属于高温短时的加工，营养损失低，而且改善食品的口感及风味，改善产品的质构，提高食品的蛋白消化率。另外挤压后的膨化产品不易回生，利于储藏。在挤压膨化食品中适当添加蔗糖可增加产品的甜度；蔗糖在挤压过程中呈熔融状态，增加挤压腔体熔融物料的粘度；同时，糖组分还会与淀粉糊化“争夺”有限的水分，迫使水分均匀分布在挤压熔融物中，从而使组织结构均匀细密。加入少量油脂，以改善产品的风味，又可作为润滑剂调节机械性能的输入，减轻物料之间以及物料与腔体及螺旋体之间的摩擦，加大挤压机的加工能力。当物料被挤压经过模具时，较高的剪切力和定向流动的作用进一步促使蛋白质分子的线状化、纤维化和直线排列。纤维状结构的形成给产品以良好的口感和弹性，而多孔结构给产品以良好的复水性和松脆性。挤压膨化过程中，木薯叶粗纤维降低的同时，可溶性膳食纤维的含量增加了，提高了产品的消化率。
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
一种木薯全粉膨化米饼的加工方法，其特征在于它是由下述步骤组成：
1）、新鲜木薯叶清洗干净，浸入浓度为0.6%的柠檬酸溶液，浸渍30分钟，沥出多余水分，均匀摊开，于40℃烘制60分钟，粉碎过80目筛；
2）、将新鲜木薯清洗、去皮，均匀切片后预煮20分钟，捞出冷却后于100℃加热蒸制30分钟，初步粉碎后于80℃干燥至水分含量为5%，粉碎至80目；
3）、将步骤2所得木薯粉、小米粉、大米粉、玉米粉分别过80目筛，并以3:2:5:1的比例混合，加入13%步骤1所得木薯叶粉、4%蔗糖、2.5%食盐、2.3%黄油、3%奶酪充分混合，搅拌加入20%水，并均匀调质；
4）、将步骤3所得物进料量5.5Kg/min，设置加水量为10%，螺杆转速为120rpm，一区温度为70℃、二区温度为90℃、三区温度为130℃，进行挤压膨化，等切成片，冷却分装保存。
Claims (5)
1.一种木薯全粉膨化米饼的加工方法，其特征在于它是由下述步骤组成：
1）、新鲜木薯叶清洗干净，浸入浓度为0.6-0.65%的柠檬酸溶液，浸渍30-35分钟，沥出多余水分，均匀摊开，烘制并粉碎过80-100目筛；
2）、将新鲜木薯清洗、去皮，均匀切片后预煮20-25分钟，捞出冷却后于100-120℃加热蒸制30-35分钟，初步粉碎后干燥至水分含量为5-7%，粉碎至80-100目；
3）、将步骤2所得木薯粉、小米粉、大米粉、玉米粉分别过80-100目筛，并以3:2:5:1-2的比例混合，加入13-15%步骤1所得木薯叶粉、4-5%蔗糖、2.5-3%食盐、2-2.3%黄油、3-3.5%奶酪充分混合，搅拌加入15-20%水，并均匀调质；
4）、将步骤3所得物进料量5.5-6.5Kg/min，调节加水量，设置螺杆转速为120-125rpm，进行挤压膨化，等切成片，冷却分装保存。
2.根据权利要求1所述的一种木薯全粉膨化米饼的加工方法，其特征在于步骤1烘制过程为：于35-40℃烘制60-90分钟。
3.根据权利要求1所述的一种木薯全粉膨化米饼的加工方法，其特征在于步骤2干燥温度为80-85℃。
4.根据权利要求1所述的一种木薯全粉膨化米饼的加工方法，其特征在于步骤4加水量为8-10%。
5.根据权利要求1所述的一种木薯全粉膨化米饼的加工方法，其特征在于步骤4挤压膨化一区至三区温度依次为：70-75℃、90-95℃、130-135℃。
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| CN109907231A (zh) * | 2019-03-15 | 2019-06-21 | 中国农业科学院农产品加工研究所 | 青稞面条的加工工艺 |
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| CN101816397A (zh) * | 2010-04-02 | 2010-09-01 | 中国农业科学院作物科学研究所 | 木薯叶膨化食品及其制备方法 |
| CN105767976A (zh) * | 2016-04-06 | 2016-07-20 | 广西大学 | 一种木薯粉/木薯叶馒头及其制作方法 |
| CN106173920A (zh) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | 一种红曲燕麦膨化五谷饼及其制备方法 |
| CN107372704A (zh) * | 2017-08-04 | 2017-11-24 | 安徽红云食品有限公司 | 一种预调葱油膨化饼的加工方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101816397A (zh) * | 2010-04-02 | 2010-09-01 | 中国农业科学院作物科学研究所 | 木薯叶膨化食品及其制备方法 |
| CN105767976A (zh) * | 2016-04-06 | 2016-07-20 | 广西大学 | 一种木薯粉/木薯叶馒头及其制作方法 |
| CN106173920A (zh) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | 一种红曲燕麦膨化五谷饼及其制备方法 |
| CN107372704A (zh) * | 2017-08-04 | 2017-11-24 | 安徽红云食品有限公司 | 一种预调葱油膨化饼的加工方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109907231A (zh) * | 2019-03-15 | 2019-06-21 | 中国农业科学院农产品加工研究所 | 青稞面条的加工工艺 |
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Application publication date: 20171024 |