CN107307298A - 一种排毒防辐射茉莉海带大米饼的制备方法 - Google Patents
一种排毒防辐射茉莉海带大米饼的制备方法 Download PDFInfo
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Abstract
本发明公开了一种排毒防辐射茉莉海带大米饼的制备方法,将茉莉花与绿茶叶浸泡食盐水后,揉搓沥干,进行真空冷冻后粉碎,再加入牛肉与海带粉,菠菜叶进行包裹微波处理,之后籼米浸泡山梨酸溶液后洗涤后打成米粉,加入西红柿汁与处理后的粉末进行混合揉搓,加入色拉油、鸡蛋和牛奶,食用碳酸氢铵,食用碳酸氢钠份,挤压膨化,喷水后成型高温炉烤制后,经过后处理既得,本发明制备的米饼含有成型烘烤后米饼风味独特、口感酥脆香甜,营养丰富,具备排毒养颜防辐射的作用。
Description
技术领域
本发明属于膨化食品加工技术领域,具体涉及一种排毒防辐射茉莉海带大米饼的制备方法。
背景技术
我国大米产量和消费量居世界第一,产量多年保持第一。大米蛋白是营养界公认的优质植物蛋白,其含量约占大米总成分的8%。大米蛋白含有人体必需的8 种氨基酸,氨基酸配比模式接近世界卫生组织推荐的最佳模式。大米蛋白具有较高的生物价和功效比值,生物价可达77,高于粮食作物,与鱼、虾蛋白质的生物价相接近;大米蛋白功效比值为1.36-2.56,高于小麦、玉米、大豆等常见的粮食作物,属于易消化吸收,营养价值高的优质蛋白。
菠菜含有大量的植物粗纤维,具有促进肠道蠕动的作用,利于排便,且能促进胰腺分泌,帮助消化。所含的胡萝卜素,在人体内转变成维生素A,能维护正常视力和上皮细胞的健康,增加预防传染病的能力,促进儿童生长发育。菠菜中含有丰富的胡萝卜素、维生素C、钙、磷,及一定量的铁、维生素E、芸香贰、辅酶Q10等有益成分,能供给人体多种营养物质;其所含铁质,对缺铁性贫血有较好的辅助治疗作用。
膨化技术可以使食品更加酥脆美味、易于消化,是休闲食品重要的加工手法。现今通行的膨化方法可分为三种:1)挤压膨化;2)油炸膨化;3)气压膨化。
发明内容
本发明提供一种排毒防辐射茉莉海带大米饼的制备方法,本发明制备的米饼含有成型烘烤后米饼风味独特、口感酥脆香甜,营养丰富,具备排毒养颜防辐射的作用。
本发明是通过以下技术方案实现的:
一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,包括以下步骤:
(1)茉莉海带材料的处理
将5-15重量份茉莉花与2-3重量份绿茶叶混合后浸泡在20-40重量份质量浓度为1-2%的食盐水中30-40分钟后,进行揉搓,取出沥干,置于-40℃真空冷冻干燥,粉碎,加入5-10重量份牛肉与2-5重量份海带混合粉碎的粉末,采用菠菜叶进行包裹,在微波炉中进行微波处理至微微有香气后取出,冷却后,待用;
(2)大米糊的制备
将20-30重量份的籼米在添加了1-3重量份山梨酸的水溶液浸泡30-60分钟,之后去除山梨酸水溶液,使用清水洗涤籼米1-3次,烘干,打成能过100-200目的粉末状米粉,采用西红柿进行榨汁,加入米粉中进行混合揉搓,将步骤(1)所得物充分混合成米糊,待用;
(3)混合膨化
将步骤(2)所得的混合物加入3-10重量份色拉油、2-5重量份鸡蛋和2-5重量份蜂蜜,0.5-1.5重量份食用碳酸氢铵,0.1-1重量份食用碳酸氢钠份,然后利用搅拌机进行混合均匀,挤压膨化,待用;
(4)成型与烤制
将步骤(3)所得物喷洒适量的水后送入成型机内的模具中,送入高温炉进行烤制,烤制时间为5-15分钟,然后出炉,在烤制好的米饼表面刷上色拉油,冷却,整理,即得到排毒防辐射茉莉海带大米饼。
所述的粉碎为粉碎成粉末,采用超微粉碎机进行超微粉碎至过1000-1200目筛,再次用精细超微粉碎机进行超微粉碎。
所述的微波处理为微波处理的功率为800-1000W,微波处理的时间为0.5-3分钟。
所述的西红柿榨汁为新鲜西红柿榨汁后过60-80目网滤所得滤液,加入1-1.5倍的水与适量的食品稳定剂后在110-130℃下瞬时灭菌。
所述的挤压膨化为采用双螺杆挤压方法,螺杆转速100-150r/min,喂料速度10-15r/min,温度120-130℃。
所述的高温炉烤制时烤制的上火温度180-200℃,下火温度200-220℃。
本发明的优点是:
本发明将茉莉花与绿茶叶浸泡食盐水后,揉搓沥干,进行真空冷冻后粉碎,再加入牛肉与海带粉,菠菜叶进行包裹微波处理,之后籼米浸泡山梨酸溶液后洗涤后打成米粉,加入西红柿汁与处理后的粉末进行混合揉搓,加入色拉油、鸡蛋和蜂蜜,食用碳酸氢铵,食用碳酸氢钠份,挤压膨化,喷水后成型高温炉烤制后,经过后处理既得,本发明采用绿茶等材料,味道清香,可以解决海带与牛肉的腥味问题,海带浆含碘量高,可以缓解缺碘的现状,海带能把体内的辐射物质排出,花粉与茶叶中含有丰富的维生素、苯甲醇或其脂类,可以排毒养颜,菠菜中含有的矿物质与海带与牛肉中的蛋白质发生部分酯化反应,且在微波处理下,低分子呈腥味的含氮化合物部分逸出而减少了腥味,籼米浸泡山梨酸,山梨酸可抑制酶类的活性,进行防霉,提高产品的保质期。在挤压膨化时,大米中的淀粉糊化后形成的三维网状结构对产品起到支撑作用,是产品的结构基础。本发明制备的米饼含有成型烘烤后米饼风味独特、口感酥脆香甜,营养丰富,具备排毒养颜防辐射的作用。
具体实施方式
一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,包括以下步骤:
(1)茉莉海带材料的处理
将10重量份茉莉花与2.5重量份绿茶叶混合后浸泡在30重量份质量浓度为1-2%的食盐水中35分钟后,进行揉搓,取出沥干,置于-40℃真空冷冻干燥,粉碎,加入8重量份牛肉与3重量份海带混合粉碎的粉末,采用菠菜叶进行包裹,在微波炉中进行微波处理至微微有香气后取出,冷却后,待用;
(2)大米糊的制备
将25重量份的籼米在添加了2重量份山梨酸的水溶液浸泡40分钟,之后去除山梨酸水溶液,使用清水洗涤籼米2次,烘干,打成能过100-200目的粉末状米粉,采用西红柿进行榨汁,加入米粉中进行混合揉搓,将步骤(1)所得物充分混合成米糊,待用;
(3)混合膨化
将步骤(2)所得的混合物加入5重量份色拉油、3重量份鸡蛋和4重量份蜂蜜,1重量份食用碳酸氢铵,0.5重量份食用碳酸氢钠份,然后利用搅拌机进行混合均匀,挤压膨化,待用;
(4)成型与烤制
将步骤(3)所得物喷洒适量的水后送入成型机内的模具中,送入高温炉进行烤制,烤制时间为10分钟,然后出炉,在烤制好的米饼表面刷上色拉油,冷却,整理,即得到排毒防辐射茉莉海带大米饼。
所述的粉碎为粉碎成粉末,采用超微粉碎机进行超微粉碎至过1000-1200目筛,再次用精细超微粉碎机进行超微粉碎。
所述的微波处理为微波处理的功率为900W,微波处理的时间为2分钟。
所述的西红柿榨汁为新鲜西红柿榨汁后过60-80目网滤所得滤液,加入1倍的水与适量的食品稳定剂后在120℃下瞬时灭菌。
所述的挤压膨化为采用双螺杆挤压方法,螺杆转速130r/min,喂料速度12r/min,温度125℃。
所述的高温炉烤制时烤制的上火温度190℃,下火温度210℃。
Claims (6)
1.一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,包括以下步骤:
(1)茉莉海带材料的处理
将5-15重量份茉莉花与2-3重量份绿茶叶混合后浸泡在20-40重量份质量浓度为1-2%的食盐水中30-40分钟后,进行揉搓,取出沥干,置于-40℃真空冷冻干燥,粉碎,加入5-10重量份牛肉与2-5重量份海带混合粉碎的粉末,采用菠菜叶进行包裹,在微波炉中进行微波处理至微微有香气后取出,冷却后,待用;
(2)大米糊的制备
将20-30重量份的籼米在添加了1-3重量份山梨酸的水溶液浸泡30-60分钟,之后去除山梨酸水溶液,使用清水洗涤籼米1-3次,烘干,打成能过100-200目的粉末状米粉,采用西红柿进行榨汁,加入米粉中进行混合揉搓,将步骤(1)所得物充分混合成米糊,待用;
(3)混合膨化
将步骤(2)所得的混合物加入3-10重量份色拉油、2-5重量份鸡蛋和2-5重量份蜂蜜,0.5-1.5重量份食用碳酸氢铵,0.1-1重量份食用碳酸氢钠份,然后利用搅拌机进行混合均匀,挤压膨化,待用;
(4)成型与烤制
将步骤(3)所得物喷洒适量的水后送入成型机内的模具中,送入高温炉进行烤制,烤制时间为5-15分钟,然后出炉,在烤制好的米饼表面刷上色拉油,冷却,整理,即得到排毒防辐射茉莉海带大米饼。
2.根据权利要求1所述的一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,所述的粉碎为粉碎成粉末,采用超微粉碎机进行超微粉碎至过1000-1200目筛,再次用精细超微粉碎机进行超微粉碎。
3.根据权利要求1所述的一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,所述的微波处理为微波处理的功率为800-1000W,微波处理的时间为0.5-3分钟。
4.根据权利要求1所述的一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,所述的西红柿榨汁为新鲜西红柿榨汁后过60-80目网滤所得滤液,加入1-1.5倍的水与适量的食品稳定剂后在110-130℃下瞬时灭菌。
5.根据权利要求1所述的一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,所述的挤压膨化为采用双螺杆挤压方法,螺杆转速100-150r/min,喂料速度10-15r/min,温度120-130℃。
6.根据权利要求1所述的一种排毒防辐射茉莉海带大米饼的制备方法,其特征在于,所述的高温炉烤制时烤制的上火温度180-200℃,下火温度200-220℃。
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