CN107455704A - 一种杂粮泥食品的生产方法 - Google Patents
一种杂粮泥食品的生产方法 Download PDFInfo
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- CN107455704A CN107455704A CN201710618723.1A CN201710618723A CN107455704A CN 107455704 A CN107455704 A CN 107455704A CN 201710618723 A CN201710618723 A CN 201710618723A CN 107455704 A CN107455704 A CN 107455704A
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Classifications
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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
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
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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
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
- A23L7/178—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
Abstract
一种杂粮泥食品的生产方法,包括如下步骤:(1)选料,清洗:(2)选取燕麦、绿豆和玉米,分别挤压膨化得到膨化燕麦、膨化绿豆和膨化玉米;(3)将沥干水分的黑芝麻、山药、薏苡仁分别干燥,之后分别进行超微低温粉碎形成粉末状;膨化燕麦、膨化绿豆和膨化玉米分别进行超微低温粉碎形成粉末状;(4)将土豆和红薯清洗后去皮,用水清洗干净后一起切成片状,喷淋食用亚麻油,将其倒入蒸锅中蒸熟,将制得的熟红薯土豆片搅拌均匀制得泥状混合物,即为红薯土豆泥;(5)将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与红薯土豆泥按比例混匀,冷却,包装,密封,即得杂粮泥食品。本发明的杂粮泥食品具有高膳食纤维、高营养价值的优点。
Description
(一)技术领域:
本发明涉及一种杂粮泥食品的生产方法,属于食品技术领域。
(二)背景技术:
杂粮通常是指水稻、小麦等以外的粮食,主要有:荞麦、燕麦、玉米、黄豆、花生、红薯、绿豆、黑豆、芝麻等。杂粮大多含有丰富的膳食纤维,能有效地降低疾病的发生,而且还可以预防心血管等疾病。蛋白质、维生素也相当丰富,有防止感冒、癌症、清除体内毒素等功效。如,燕麦富含蛋白质;小米富含色氨酸、胡萝卜素;豆类富含优质蛋白;薯类含胡萝卜素和维生素C。此外,杂粮还有减肥之功效。如玉米还含有大量镁,镁可加强肠壁蠕动,促进机体废物的排泄,对于减肥非常有利。
随着食品的高速发展,现代社会对于食品加工的依赖性越来越高,并且粮食的过度精化,尤其是主食,肉蛋类食品比重的增加,暴露出很多问题。人们生活节奏的加快,营养组成和结构的不合理,肥胖症、高血压、高血脂和冠心病等疾病的发病率居高不下,这与长期吃细粮有密不可分的关系。所以《中国居民膳食指南》就提出了“食物多样,谷类为主”的建议,强调膳食中谷类食物应该是提供能量的主要来源,以谷物为主的膳食模式既可以提供充足的能量,又可避免摄入过多的脂肪及含脂肪较高的动物性食物,有利于预防相关慢性疾病的发生。
虽然杂粮有着优秀的营养保健功能,人们是否能充分吸收这些营养成分仍受到各种因素的影响。由于大多杂粮外有一层膜,阻碍了其有效成分的释放。所以,直接食用杂粮并不能充分地吸收其营养物质,有必要通过现代食品技术来提高对于杂粮营养素的吸收率。
目前市场上人们常吃的杂粮制品有:杂粮固态饮料,杂粮粉,杂粮面等等。这些产品以传统方法生产,运用热加工和粉碎技术,导致营养素的损失;并且不会分类进行处理,大大降低了杂粮的营养价值,不利于消费者的吸收利用。
中国申请专利号为CN104585641A《一种杂粮食品及其制备方法》公开了一种配方杂粮食品。该发明的配方杂粮食品,对于杂豆类杂粮、燕麦和高粱米中热敏原料的破坏较大,成品膳食纤维素过少,影响口感。中国申请专利号为CN201510303777.X《一种多风味土豆泥及其制备方法》公开了一种土豆泥食品。单一种类的土豆泥食品,对于营养素没有互补作用,营养不能全面均衡,膳食不够多样化。
(三)发明内容:
本发明为了解决杂粮的不易消化吸收以及提高对其营养素的摄取,提供了一种高膳食纤维、高营养价值的杂粮泥的生产方法。
本发明采用的技术方案是:
一种杂粮泥食品的生产方法,包括如下步骤:
(1)选料,清洗:选取颗粒饱满、无虫蛀、新鲜的的燕麦、绿豆、玉米、薏苡仁和黑芝麻,在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦、绿豆和玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为70℃、140-160℃和170-180℃,螺杆转速为200~600r/min,分别挤压膨化得到膨化燕麦、膨化绿豆和膨化玉米;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70~80℃,干燥时间15~20min,之后分别于-4~4℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于-4~4℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:1.5-2的土豆和红薯清洗后去皮,用水清洗干净后一起切成片状,喷淋食用亚麻油,将其倒入蒸锅中,在550~650w的条件下蒸10~20min至熟,将制得的熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物,即为红薯土豆泥;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与红薯土豆泥按照质量比1:1.5:2:2-3:1-1.5:2:3混匀,冷却后注入软包装,抽真空密封,即得杂粮泥食品。
本发明的有益效果主要体现在:
(1)本发明由于超微粉碎法以及大豆球蛋白的共同作用提高了杂粮泥的质构特性以及维生素E、多不饱和脂肪酸等营养物质的保留率,与未经过超微粉碎的杂粮相比,粘性提高8~11%、弹性提高了12~15%,营养素保留率6~9%。
具体而言,绿豆中含有丰富的大豆球蛋白,具有很好的乳化和凝胶作用。超微粉碎法能将山药、玉米等的大分子量的淀粉、纤维素破坏并且降解成小分子量,其能够与大豆球蛋白形成三维网络状结构,改善了产品的品质。山药中含有的山药多糖作为大分子多糖可以与绿豆中的球蛋白形成三维网络结构,这种结构提高了产品的持气能力,改善了产品口感。此外,球蛋白自身的凝胶特性提高了多糖-蛋白质网络结构的均匀性,使之受力均匀,改善了产品的弹性。最后,由于山药多糖的胶粘性,有效地提高了产品的黏性。超微粉碎法还能破坏黑芝麻、薏苡仁等的细胞壁,黑芝麻、山药等中富含大量多不饱和脂肪酸、芝麻酚、蛋白质以及维生素E,低温粉碎法对于这些热敏物料处理时可以减少其营养成分损失,提高其保留率。
(2)本发明由于山药中的山药多糖、芝麻中的芝麻酚的协同抗氧化作用提高杂粮泥的抗氧化性。
具体而言,本发明通过山药多糖、芝麻酚各种物质之间的协同抗氧化作用提高了泥制品的抗氧化性,使成品的抗氧化性提高了8~11%,使成品的过氧化值降低了6~8%左右,酸值降低了5~7%左右。芝麻酚结构中富含酚羟基,可提供活泼氢,使自由基灭活,而本身被氧化形成的自由基由于含邻苯二酚结构而具有较高稳定性,因此芝麻酚是供氢的自由基清除剂。山药多糖对羟基自由基、DPPH自由基均有较好的清除作用,还原力也比较强。山药多糖与芝麻酚的复合抗氧化作用中,复合物在抗氧化能力(对羟基自由基、DPPH自由基的清除作用和总还原力)均表现出显著的协同作用,其中粗多糖与芝麻酚复合对羟基白由基的清除作用的协同效果最为显著。故山药多糖和芝麻酚等物质的协同作用,提高了其抗氧化作用,保护了维生素E等物质的活性。
(3)将产品制成泥状,食物不需要咀嚼,没有棱角,不会对胃部造成刺激。对于消化能力差,没有咀嚼能力的老人和儿童而言,更利于身体对食物营养的吸收利用。本发明中的杂粮纤维比较粗,经过破坏之后,能够全部进入人体,口感好,更有利于缓解便秘、排毒和维护肠道健康。
(四)具体实施方案
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1
(1)选料,清洗:选取颗粒饱满、无虫蛀的燕麦、绿豆、玉米、薏苡仁、和黑芝麻。在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦、绿豆、玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为70℃、140℃和170℃,螺杆转速为600r/min,分别挤压膨化得到到膨化燕麦、膨化绿豆和膨化玉米;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间15min,之后分别于-2℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于-2℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:2的土豆和红薯清洗后去皮,用清水洗净后一起切成片状,喷淋稀释食用亚麻油。将其倒入蒸锅中,在550w的条件下蒸10min至熟,将制得熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与泥状混合物按照质量比1:1.5:2:3:1:2:3混匀。冷却后注入软包装,抽真空密封,即得杂粮泥食品。
对比例1:
投料比和步骤(1)-(2)的操作步骤均同实施例1;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间15min,经过研磨后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别用小型磨粉机在室温下进行粉碎,转速为25000r/min,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
步骤(4)-(5)的操作步骤也同实施例1,得到未经过超微粉碎法的杂粮泥食品。
将实施例1和对比例1得到的杂粮泥食品进行比较,本发明实施例1的杂粮泥食品由于超微粉碎法以及大豆球蛋白的共同作用,与未经过超微粉碎法的杂粮相比,粘性提高9%、弹性提高了12%,维生素E保留率提高了6%,多不饱和脂肪酸保留率提高了6.2%,芝麻酚保留率提高了6.4%,抗氧化性提高了9%。
实施例2
(1)选料,清洗:选取颗粒饱满、无虫蛀的燕麦、绿豆、玉米、薏苡仁和黑芝麻。在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦、绿豆、玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为70℃、160℃和180℃,螺杆转速为600r/min,分别挤压膨化得到到膨化燕麦、膨化绿豆和膨化玉米。
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间15min,之后分别于-2℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于-2℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:2的土豆和红薯清洗后去皮,用清水洗净后一起切成片状,喷淋稀释食用亚麻油。将其倒入蒸锅中,在550w的条件下蒸10min至熟,将制得熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与泥状混合物1:1.5:2:3:1:2:3混匀。冷却后注入软包装,抽真空密封,即得杂粮泥食品。
对比例2
投料比和步骤(1)-(2)的操作步骤均同实施例2;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间15min,经过研磨后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别用小型磨粉机在室温下进行粉碎,转速为25000r/min,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
步骤(4)-(5)的操作步骤也同实施例2,得到未经过超微粉碎法的杂粮泥食品。
将实施例2和对比例2得到的杂粮泥食品进行比较,本发明实施例2得到的杂粮泥食品由于超微粉碎法以及乳化剂的共同作用,粘性提高8%、弹性提高了12%,维生素E保留率提高了5%,多不饱和脂肪酸保留率提高了5.3%,芝麻酚保留率提高了6%,抗氧化性提高了8%。
实施例3
(1)选料,清洗:选取颗粒饱满、无虫蛀的燕麦、绿豆、玉米、薏苡仁和黑芝麻。在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦,绿豆,玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为75℃、145℃和175℃,螺杆转速为500r/min,分别挤压膨化得到到膨化燕麦、膨化绿豆和膨化玉米。
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度80℃,干燥时间15min,之后分别于-4℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于-4℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:2的土豆和红薯清洗后去皮,用清水洗净后一起切成片状,喷淋稀释食用亚麻油。将其倒入蒸锅中,在650w的条件下蒸10min至熟,将制得熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与泥状混合物1:1.5:2:2:1:2:3混匀。冷却后注入软包装,抽真空密封,即得杂粮泥食品。
对比例3
投料比和步骤(1)-(2)的操作步骤均同实施例3;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度80℃,干燥时间15min,经过研磨后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别用小型磨粉机在室温下进行粉碎,转速为25000r/min,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
步骤(4)-(5)的操作步骤也同实施例3,得到未经过超微粉碎法的杂粮泥食品。
将实施例3和对比例3得到的杂粮泥食品进行比较,本发明实施例3得到的杂粮泥食品由于超微粉碎法以及乳化剂的共同作用,与未经过超微粉碎法的杂粮相比,粘性提高8%、弹性提高了12%,维生素E保留率提高了8%,多不饱和脂肪酸保留率提高了8%,芝麻酚保留率提高了8.4%,抗氧化性提高了7%。
实施例4
(1)选料,清洗:选取颗粒饱满、无虫蛀的燕麦、绿豆、玉米、薏苡仁和黑芝麻。在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦,绿豆,玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为75℃、145℃和180℃,螺杆转速为550r/min,分别挤压膨化得到到膨化燕麦、膨化绿豆和膨化玉米。
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间20min,之后分别于2℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于2℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:2的土豆和红薯清洗后去皮,用清水洗净后一起切成片状,喷淋稀释食用亚麻油。将其倒入蒸锅中,在550w的条件下蒸20min至熟,将制得熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与泥状混合物1:1.5:2:3:1.5:2:3混匀。冷却后注入软包装,抽真空密封,即得杂粮泥食品。
对比例4
投料比和步骤(1)-(2)的操作步骤均同实施例4;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70℃,干燥时间20min,经过研磨后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别用小型磨粉机在室温下进行粉碎,转速为25000r/min,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
步骤(4)-(5)的操作步骤也同实施例4,得到未经过超微粉碎法的杂粮泥食品。
将实施例4和对比例4得到的杂粮泥食品进行比较,本发明实施例4得到的杂粮泥食品由于超微粉碎法以及乳化剂的共同作用,与未经过超微粉碎法的杂粮相比,粘性提高9%、弹性提高了11%,维生素E保留率提高了7%,多不饱和脂肪酸保留率提高了7.4%,芝麻酚保留率提高了7.7%,抗氧化性提高了9%。
实施例中,各性能指标按照如下方法测定:
1、质构特性(弹性和粘性)的测定,运用TPA质构测试仪测定产品的TPA指标,获得特征曲线图。
弹性:样品经过第一次压缩以后能够再恢复的程度,即长度2/长度1。
粘性:表示测试样品经过第一次压缩变形后所表现出来的对第二次压缩的相对抵抗能力,在曲线上表现为两次压缩所做正功之比即面积2/面积1。
2、营养素(维生素E、多不饱和脂肪酸、芝麻酚)保留率=加工处理后营养素的含量/加工前营养素的含量。
3、抗氧化性:DPPH·清除率测定。
Claims (1)
1.一种杂粮泥食品的生产方法,包括如下步骤:
(1)选料,清洗:选取颗粒饱满、无虫蛀、新鲜的的燕麦、绿豆、玉米、薏苡仁和黑芝麻,在水中充分清洗,沥干水分;选取新鲜的山药,去皮,在清水中充分清洗,切片沥干水分;选取新鲜的、外观整齐的土豆和红薯;
(2)挤压膨化:选取燕麦、绿豆和玉米,调节挤压机喂料段/挤压段/溶化段的温度分别为70℃、140-160℃和170-180℃,螺杆转速为200~600r/min,分别挤压膨化得到膨化燕麦、膨化绿豆和膨化玉米;
(3)干燥、超微低温粉碎:将沥干水分的黑芝麻、山药、薏苡仁分别放入烤箱中干燥,其中干燥温度70~80℃,干燥时间15~20min,之后分别于-4~4℃进行超微低温粉碎,粉碎5~10min后形成粉末状,放入干燥的消毒容器中备用;膨化燕麦、膨化绿豆和膨化玉米分别于-4~4℃进行超微低温粉碎,粉碎4~8min后形成粉末状,放入干燥的消毒容器中备用;
(4)红薯土豆泥:将质量比为1:1.5-2的土豆和红薯清洗后去皮,用水清洗干净后一起切成片状,喷淋食用亚麻油,将其倒入蒸锅中,在550~650w的条件下蒸10~20min至熟,将制得的熟红薯土豆片投入搅拌机,搅拌5~7min均匀制得泥状混合物,即为红薯土豆泥;
(5)混料,包装:将粉末状的燕麦、绿豆、玉米、黑芝麻、山药、薏苡仁与红薯土豆泥按照质量比1:1.5:2:2-3:1-1.5:2:3混匀,冷却后注入软包装,抽真空密封,即得杂粮泥食品。
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