CN107319433A - 一种土豆即食食品及其加工方法 - 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
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及食品技术与加工领域,具体涉及一种土豆即食食品及其加工方法,土豆休闲食品的加工方法包括土豆清洗去皮,蒸熟,斩拌并获得土豆泥,将土豆泥与小麦蛋白粉按一定比例混合并高速打料得到胶状混合物,将胶状混合物在专用的成型机中成型,得到料坯,将料坯油炸、拌料、包装、杀菌得到成品,本土豆即食食品的加工方法操作工艺简单,适合大批量生产,由本土豆即食食品的加工方法生产而获得的土豆即食食品既可做主食又作为休闲食品,营养丰富全面,富含蛋白质,同时口感酥脆丰富,适合批量生产和销售。
Description
技术领域
本发明涉及食品技术与加工领域,具体涉及一种土豆即食食品及其加工方法。
背景技术
土豆又名马铃薯,在我国已有400多年的栽培历史,在陕南地区作为农作物广泛种植,土豆是中国五大主食之一,因其营养价值高、适应力强、产量大,是全球仅次于小麦和玉米的第三大重要的粮食作物,土豆含有丰富的维生素A和维生素C以及矿物质,优质淀粉含量约为16.5%,还含有大量木质素等,在欧美享有“第二面包”的美誉,现代医学研究证明,土豆对调解消化不良有特效,是胃病和心脏病患者的良药及优质保健品;土豆淀粉在人体内吸收速度慢,是糖尿病患者的理想食疗蔬菜;土豆中钾的含量极高,经常食用可使患中风的几率显著下降,2015年中国启动土豆主粮化战略,推进把土豆加工成馒头、面条、米粉等主食以及土豆食品深度开发,促进土豆加工类食品的多样化发展。而现有的土豆深加工食品种类单一,味道不够丰富,无法同时兼顾营养和口感,并且加工过程复杂,无法满足人们的多重需求。
发明内容
本发明所解决的技术问题在于提供一种土豆即食食品及其加工方法,以解决上述背景技术中的问题。
本发明所解决的技术问题采用以下技术方案来实现:
一种土豆即食食品的加工方法,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60~70℃,把土豆放入其中浸泡15~25min,用2%的Na0H溶液对土豆能进行消毒处理,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,高速斩拌10~15min后得到粘稠的土豆泥;
(4)将小麦蛋白粉以及(3)中的土豆泥按3:7的质量比放入打料机中,并按小麦蛋白粉与土豆泥总质量百分比加入0.2%谷胺酰胺转氨酶、2%酵母抽提物、1%的食盐、1%的白砂糖,高速打料5~10min后得到胶状混合物,该胶状混合物中由于加入了谷胺酰胺转氨酶,其可以催化蛋白质多肽发生分子内和分子间发生共价交联,从而改善蛋白质的结构和功能,使蛋白质的发泡性、乳化性、乳化稳定性、热稳定性、保水性和凝胶能力进行改善,进而改善最终食品的风味、口感、质地和外观;
(5)将胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min,捞出冷却,得到料坯;
(6)将料坯在175~185℃的大豆油中炸25~30sec后捞出,冷却后拌入适量盐、糖、鸡膏、牛膏、鸡粉及香辛料;然后真空包装,包装好后在115~120℃的条件下杀菌30min,杀菌后清洗、装箱、检验得到成品。
优选地,步骤(5)中的胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min后,捞出冷却,在切花机中切成螺旋状后串上竹签得到料坯,切成螺旋状节省后续的油炸时间,并能拌入适量盐、糖、鸡膏、牛膏、鸡粉及香辛料的时候更为入味,口感更好;
进一步地,采用如上加工方法加工能获得一种风味俱佳的土豆即食食品。
有益效果:本发明所述的一种土豆即食食品的加工方法,加工过程简单,适合批量加工生产,由该加工方法获得的土豆即食食品营养丰富,蛋白质含量高,口感酥脆丰富,能兼顾营养和口感多重需求,适合大批量生产和推广销售。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例进一步阐述本发明。
实施例1
一种土豆即食食品的加工方法,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到65℃,把土豆放入其中浸泡20min,用2%的Na0H溶液对土豆能进行消毒处理,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,高速斩拌10min后得到粘稠的土豆泥;
(4)将小麦蛋白粉以及(3)中的土豆泥按3:7的质量比放入打料机中,并按小麦蛋白粉与土豆泥总质量百分比加入0.2%谷胺酰胺转氨酶、2%酵母抽提物、1%的食盐、1%的白砂糖,高速打料5min后得到胶状混合物;
(5)将胶状混合物在成型机中成型,并在90℃的水中糊化定型30min,捞出冷却,得到料坯;
(6)将料坯在180℃的大豆油中炸30sec后捞出,冷却后拌入适量盐、糖、鸡膏、牛膏、鸡粉及香辛料;然后真空包装,包装好后在115℃的条件下杀菌30min,杀菌后清洗、装箱、检验得到成品。
利用本实施例的加工方法加工可获得一种风味俱佳的土豆即食食品,该土豆即食食品既可做主食又作为休闲食品,营养丰富,富含蛋白质,同时口感酥脆丰富,适合推广和生产销售。
实施例2
一种土豆即食食品的加工方法,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60℃,把土豆放入其中浸泡25min,用2%的Na0H溶液对土豆能进行消毒处理,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,高速斩拌15min后得到粘稠的土豆泥;
(4)将小麦蛋白粉以及(3)中的土豆泥按3:7的质量比放入打料机中,并按小麦蛋白粉与土豆泥总质量百分比加入0.2%谷胺酰胺转氨酶、2%酵母抽提物、1%的食盐、1%的白砂糖,高速打料5~10min后得到胶状混合物;
(5)将胶状混合物在成型机中成型,并在100℃的水中糊化定型25min,捞出冷却,在切花机中切成螺旋状后串上竹签得到料坯得到料坯;
(6)将料坯在185℃的大豆油中炸25sec后捞出,冷却后拌入适量盐、糖、鸡膏、牛膏、鸡粉及香辛料;然后真空包装,包装好后在120℃的条件下杀菌30min,杀菌后清洗、装箱、检验得到成品。
利用本实施例的加工方法加工可获得一种风味俱佳的土豆即食食品,该土豆即食食品既可做主食又作为休闲食品,营养丰富,富含蛋白质,同时口感更为酥脆且丰富,适合推广和生产销售。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种土豆即食食品的加工方法,其特征在于,包括如下步骤:
(1)在容器中加2%的Na0H溶液并加热到60~70℃,把土豆放入其中浸泡15~25min,捞出土豆,用自来水冲洗干净后放入滚筒清洗机中去皮;
(2)将去皮后的土豆放入蒸柜中,大火蒸熟;
(3)将蒸熟后的土豆放入斩拌机中,同时按土豆质量百分比加入0.1%抗坏血酸、0.2%复合磷酸盐、0.2%柠檬酸钠、0.25%魔芋精粉、0.25%卡拉胶、0.05%的聚丙烯酸钠、0.2%可得然胶,高速斩拌10~15min后得到粘稠的土豆泥;
(4)将小麦蛋白粉以及(3)中的土豆泥按3:7的质量比放入打料机中,并按小麦蛋白粉与土豆泥总质量百分比加入0.2%谷胺酰胺转氨酶、2%酵母抽提物、1%的食盐、1%的白砂糖,高速打料5~10min后得到胶状混合物;
(5)将胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min,捞出冷却,得到料坯;
(6)将料坯在175~185℃的大豆油中炸25~30sec后捞出,冷却后拌入适量盐、糖、鸡膏、牛膏、鸡粉及香辛料;然后真空包装,包装好后在115~120℃的条件下杀菌30min,杀菌后清洗、装箱、检验得到成品。
2.根据权利要求1所述的一种土豆即食食品的加工方法,其特征在于,步骤(5)中的胶状混合物在成型机中成型,并在80~100℃的水中糊化定型25~35min后,捞出冷却,在切花机中切成螺旋状后串上竹签得到料坯。
3.一种土豆即食食品,其特征在于,采用权利要求1或权利要求2所述的一种土豆即食食品的加工方法加工而成。
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