CN107467581A - 一种红薯叶纸型食品及其制备方法 - Google Patents
一种红薯叶纸型食品及其制备方法 Download PDFInfo
- Publication number
- CN107467581A CN107467581A CN201710844529.5A CN201710844529A CN107467581A CN 107467581 A CN107467581 A CN 107467581A CN 201710844529 A CN201710844529 A CN 201710844529A CN 107467581 A CN107467581 A CN 107467581A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- potato leaves
- food
- parts
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 77
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 77
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 240000004668 Valerianella locusta Species 0.000 title claims abstract description 29
- 235000003560 Valerianella locusta Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000018102 proteins Nutrition 0.000 claims abstract description 29
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 29
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 29
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 29
- 239000000661 sodium alginate Substances 0.000 claims abstract description 29
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 22
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 15
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 15
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 15
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002362 mulch Substances 0.000 claims abstract description 8
- 239000002985 plastic film Substances 0.000 claims abstract description 8
- 229920006255 plastic film Polymers 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000011187 glycerol Nutrition 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000002773 nucleotide Substances 0.000 claims description 11
- 125000003729 nucleotide group Chemical group 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 8
- 235000019750 Crude protein Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 206010013786 Dry skin Diseases 0.000 claims description 5
- 239000004677 Nylon Substances 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229920001778 nylon Polymers 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- -1 homogeneous Substances 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 108010001515 Galectin 4 Proteins 0.000 abstract description 3
- 102100039556 Galectin-4 Human genes 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 28
- 239000000047 product Substances 0.000 description 13
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 101710138460 Leaf protein Proteins 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000366676 Justicia pectoralis Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000003826 tablet Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000207782 Convolvulaceae Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000027219 Deficiency disease Diseases 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001365789 Oenanthe crocata Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000007767 bonding agent Substances 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004807 localization Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000004246 zinc acetate Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种红薯叶纸型食品及其制备方法,是以富含蛋白质的可食用红薯叶为主要原料,辅以大豆分离蛋白、乳清蛋白等成膜辅材,并加入海藻糖及海藻酸钠等,经均质、铺膜、热风干燥、揭膜、调味、成型、微波干燥等工序,能调节产品蛋白质氨基酸组成,提高蛋白利用率和成膜性。制得的红薯叶纸型食品呈墨绿色,具有一定韧性和清香的红薯叶风味,且营养丰富、携带方便,蛋白质氨基酸评分达到85分以上,可作为一种休闲食品,既可以干吃,亦可以用于汤料的烹制。该产品丰富了红薯叶的深加工系列产品,并较好的保留了红薯叶的营养物质,具有非常广阔的市场开发前景。
Description
技术领域
本发明涉及一种蔬菜纸型食品,具体涉及一种红薯叶纸型食品,同时涉及该食品的制备方法。
背景技术
红薯又名甘薯、山芋、蕃薯、地瓜、红苕,为旋花科一年生草本植物。红薯叶含有丰富的多酚、粗蛋白、粗纤维、维生素、多糖和矿物质等成分。红薯叶多酚含量比菠菜、羽衣甘蓝等蔬菜高2-3倍;蛋白含量高达16.69-31.08g/100g干重,且必需氨基酸含量丰富;粗纤维含量达9.15-14.26g/100g干重,属于高膳食纤维食品。红薯叶具有很好的预防动脉硬化、防止肝及肾脏等器官结缔组织萎缩,提高机体免疫力的作用,还具有降血压、润肠、通便等保健功能,被公认为蔬菜之王,是良好的蛋白质、膳食纤维、矿质元素(尤其是钾、磷、钙、镁、铁、锰、铜)的良好来源。由于红薯生长过程中不受或很少受十字花科害虫为害,因此较易做到无公害栽培,安全性高。
中国居民膳食结构中,优质蛋白质的比例相对不足,尤其一些人群由于担心肥胖和心脑血管疾病而摄入动物性食品较少,造成蛋白质和某些微量元素的摄入不足或利用率低下,出现营养缺乏症。此外,有一些人群动物食品食用过多,而对于蔬菜类摄入相对不足,导致体内膳食纤维等摄入不足。
蔬菜纸型食品是近年来新出现的一种方便食品,其是以低热量、富含维生素、矿质元素、粗纤维的新鲜蔬菜为主要原料,经预处理后,将其加工成糊状,加入适当的粘接剂,干燥轧制或涂布烘干而成的一种便于贮藏、运输及营养丰富的、形状像纸张的食品。这种食品不仅保留了原料的风味和营养成分,并且具有低糖、低钠、低脂、低热等特点,清脆可口、风味独特、食用方便、保藏期长,是深受消费者喜爱的一种新兴食品。
然而,现有的蔬菜纸型食品大多仅考虑不同的蔬菜制成蔬菜纸型食品,在工艺上如何实现成型和增加蔬菜纸型食品的强度,并未考虑产品明确的功能定位以及在制作过程中如何实现营养成分损失尽可能小。如,公告号为CN106962840A的中国专利公开了一种蔬菜纸制造方法,采用造纸成型、压榨和干燥技术并结合蔬菜纸的特点,以纳米淀粉作为蔬菜纸粘结剂,使用白菜、芹菜、菠菜为原料,经清洗、切分、烫漂、护色、打浆、均质、脱气、调味、成型、压榨、干燥等工艺步骤,制备性价比高、粘结性能、强度和口感等均满足要求的蔬菜纸。公告号为CN102960643A的中国专利公开了一种食用蔬菜纸的制作方法,含以下步骤:选取蔬菜或鲜切后的蔬菜废料的菜叶和菜茎,分别清洗后在pH值为6.5-7.2的水中进行复水5-10min,然后置于浓度为200-250mg/L的乙酸锌水溶液中冷浸5-10min,取出蔬菜或鲜切后的蔬菜废料的菜叶和菜茎,分别碾压制成蔬菜薄片,将蔬菜薄片进行烘烤至干,并采用调味料调味后,烘烤后制得食用蔬菜纸。公告号为CN105876359A的中国专利公开了一种提高蔬菜纸综合性能的方法,该方法的特征为:先将蔬菜原料进行选取、去皮、洗涤、切片、漂烫灭酶、护色等预处理后,与适量降水分活度剂及成型剂混合,打浆,脱气,成型,进行热风干燥、或微波干燥或远红外干燥至水分含量为20%~30%,揭片、切分并继续干燥,直至湿基水分含量为10%~20%。产品用充氮或抽真空包装。这些专利均只考虑了怎样提高产品的强度,只是为了利用蔬菜、拓展蔬菜产品开发新途径,没有以红薯叶为原料,以提供优质的高含量的蛋白质为目的的蔬菜纸型食品。公告号为CN103039874A的中国专利公开了一种高蛋白蔬菜纸及其制备方法,该方法虽然是以生产高蛋白蔬菜纸为目的,但是仅通过添加高含量的鱼鳞胶原蛋白来实现提高产品蛋白的目的,其本质是以添加的外源动物蛋白为主要补充来源,没有考虑利用叶蛋白这一资源,也没有考虑蛋白质的利用效率问题。而且,目前现有公开文献仅报导了红薯叶面条、红薯叶酱、红薯叶腌菜、红薯叶咀嚼片、红薯叶饼干等加工产品的研究,但未见红薯叶纸型食品的报导。
发明内容
本发明目的在于,针对上述现有技术中存在的问题,提供一种红薯叶纸型食品及其制备方法,其以营养价值高(尤其是蛋白含量高)、具有良好保健效果的红薯叶为主要原料,添加蛋白质辅料为成膜剂,通过优选配方和加工工艺参数,调节产品蛋白质氨基酸组成,提高蛋白利用率和成膜性,形成一种高蛋白的红薯叶纸型食品,该食品颜色墨绿,具有良好的口感,营养丰富、携带方便,可为消费者补充膳食纤维和优质蛋白。
为实现以上目的,本发明所采用的技术方案是:一种红薯叶纸型食品,该食品的原料组成按重量份计为:红薯叶泥80-100份、海藻糖3-7.5份、大豆分离蛋白2-3份、乳清蛋白0.5-1.5份、海藻酸钠0.5-1份、甘油0.5-1份、调味液1-2份及水30-50份;
其中,上述红薯叶泥是取叶面极少绒毛或无绒毛、粗蛋白含量在25%以上的新鲜红薯幼嫩叶片,清洗干净,浸入0.05-0.15%质量浓度的90-95℃石灰水中热烫1-2分钟后取出,沥干表面水分,打浆成泥状得到。
上述调味液是按每100kg 水加入20-25kg 食盐、10-15kg 味精及0.5-10kg 5'-呈味核苷酸二钠的比例,于水中加入食盐、味精及5'-呈味核苷酸二钠混匀而成。调味液中可加入能产生其他不同口味的调味品,这些都是本领域技术人员公知的技术,可以配合使用,其前提条件是这些调味液对本发明的目的实现以及本发明优良效果的取得不产生不良影响。
上述红薯叶纸型食品的制备方法,该方法步骤如下:
A.原料处理:
取大豆分离蛋白和乳清蛋白,加入为大豆分离蛋白和乳清蛋白总重量2-3倍的水,加热至90℃后加入甘油,搅拌至形成均匀的乳液,得蛋白液;
取海藻酸钠与海藻糖混匀,加入剩余的水,静置1-2小时,待海藻酸钠充分溶胀后,加热溶解,得海藻酸钠糖液;
按每100kg 水加入20-25kg 食盐、10-15kg 味精及0.5-10kg 5'-呈味核苷酸二钠的比例,于水中加入食盐、味精及5'-呈味核苷酸二钠混匀,得调味液;
B.取红薯叶泥,将红薯叶泥与蛋白液及海藻酸钠糖液混匀、均质、铺膜、热风干燥、揭膜、将调味液喷涂于膜表面进行调味、成型、微波干燥;
上述红薯叶泥是取叶面极少绒毛或无绒毛、粗蛋白含量在25%以上的新鲜红薯幼嫩叶片,清洗干净,浸入0.05-0.15%质量浓度的90-95℃石灰水中热烫1-2分钟后取出,沥干表面水分,打浆成泥状得到。
上述提及的均质、铺膜、热风干燥、揭膜、将调味液喷涂于膜表面进行调味、成型、微波干燥均于现有常规技术,具体为:
上述均质是指将混匀的红薯叶泥、蛋白液及海藻酸钠糖液用胶体磨研磨成30-200μm的均质物料;
上述铺膜是指将均质好的物料倒在铺有200目以上尼龙布的筛网上,用涂布器将物料涂布成2mm厚的膜;
上述热风干燥是指将铺膜后所得的膜于55℃-75℃进行加热鼓风干燥,至含水量为15-20%;
上述成型是指将调味后的膜切割成一定的形状;
上述微波干燥指将成型后的膜用微波干燥至含水量为8-10%。
红薯叶蛋白虽然氨基酸组成较合理,但其氨基酸组成中蛋氨酸和赖氨酸分别为第一限制氨基酸和第二限制氨基酸。为了提高产品营养价值,本发明通过添加一定比例的大豆分离蛋白和乳清蛋白来提高本发明产品的氨基酸评分,提高蛋白质利用效率。本发明首次以红薯叶为原料,辅以大豆分离蛋白、乳清蛋白为成膜剂,甘油为增塑剂,海藻酸钠为胶黏剂,得到红薯叶纸型食品的生产最佳配方,解决了单一食用红薯叶蛋白利用率不高的问题。通过添加海藻糖,明显减少了产品的褐变,还能增加产品甜味;通过石灰水短时热烫起到减少红薯叶中叶绿素降解的目的,使绿色更稳定;石灰水中钙离子与海藻酸钠结合,使纸型食品抗拉强度更多。
本发明利用红薯叶粗蛋白、多糖含量高的特点,通过添加适量的大豆分离蛋白、乳清蛋白为主要成膜剂,蛋白质与红薯叶多糖结合既有利于成膜,使制成的红薯叶纸型食品形成较高的强度,又与红薯叶蛋白实现蛋白质互补效应,增加产品的营养价值。制得的红薯叶纸型食品呈墨绿色,具有一定韧性和清香的红薯叶风味,且营养丰富、携带方便,蛋白质氨基酸评分达到85分以上(1973年FAO/WHO联合专家委员会人体氨基酸评分模式),可作为一种休闲食品,既可以干吃,亦可以用于汤料的烹制。该产品丰富了红薯叶的深加工系列产品,并较好的保留了红薯叶的营养物质,具有非常广阔的市场开发前景。
具体实施方式
红薯叶泥的制备:取叶面极少绒毛或无绒毛、粗蛋白含量在25%以上的新鲜红薯幼嫩叶片,清洗干净,浸入0.1%质量浓度的90-95℃石灰水中热烫1-2分钟后取出,沥干表面水分,打浆成泥状。
实施例1
原料组成(按重量份计):红薯叶泥80份、海藻糖3份、大豆分离蛋白2份、乳清蛋白0.5份、海藻酸钠0.5份、甘油0.5份、调味液1份及水30份。
取大豆分离蛋白和乳清蛋白,加入为6份水,加热至90℃后加入甘油,搅拌至形成均匀的乳液,得蛋白液;取海藻酸钠与海藻糖混匀,加入剩余的水,静置1小时,待海藻酸钠充分溶胀后,加热溶解,得海藻酸钠糖液;将红薯叶泥与蛋白液及海藻酸钠糖液混匀,用胶体磨研磨细化成30-200μm的均质物料,将均质好的物料倒在铺有200目以上尼龙布的筛网上,用涂布器将物料涂布成2mm厚的膜,将膜于55℃进行加热鼓风干燥,至含水量为20%时揭膜,将调味液(每100kg水加20kg食盐、10kg味精及0.5kg 5'-呈味核苷酸二钠,混匀制得)喷涂于膜表面进行调味后切割成长6cm、宽4cm的片,最后将成型好的膜置于带式微波干燥箱中干燥至含水量为10%,即得红薯叶纸型食品。
实施例2
原料组成(按重量份计):红薯叶泥90份、海藻糖5份、大豆分离蛋白2.5份、乳清蛋白1份、海藻酸钠0.8份、甘油0.8份、调味液1.5份及水40份。
取大豆分离蛋白和乳清蛋白,加入10.5份水,加热至90℃后加入甘油,搅拌至形成均匀的乳液,得蛋白液;取海藻酸钠与海藻糖混匀,加入剩余的水,静置1.5小时,待海藻酸钠充分溶胀后,加热溶解,得海藻酸钠糖液;将红薯叶泥与蛋白液及海藻酸钠糖液混匀,用胶体磨研磨细化成30-200μm的均质物料,将均质好的物料倒在铺有200目以上尼龙布的筛网上,用涂布器将物料涂布成2mm厚的膜,将膜于60℃进行加热鼓风干燥,至含水量为18%时揭膜,将调味液(每100kg水加22kg食盐、12kg味精及6kg 5'-呈味核苷酸二钠,混匀制得)喷涂于膜表面进行调味后切割成长5cm、宽3cm的片,最后将成型好的膜置于带式微波干燥箱中干燥至含水量为9%,即得红薯叶纸型食品。
实施例3
原料组成(按重量份计):红薯叶泥100份、海藻糖7.5份、大豆分离蛋白3份、乳清蛋白1.5份、海藻酸钠1份、甘油1份、调味液2份及水50份。
取大豆分离蛋白和乳清蛋白,加入12份水,加热至90℃后加入甘油,搅拌至形成均匀的乳液,得蛋白液;取海藻酸钠与海藻糖混匀,加入剩余的水,静置2小时,待海藻酸钠充分溶胀后,加热溶解,得海藻酸钠糖液;将红薯叶泥与蛋白液及海藻酸钠糖液混匀,用胶体磨研磨细化成30-200μm的均质物料,将均质好的物料倒在铺有200目以上尼龙布的筛网上,用涂布器将物料涂布成2mm厚的膜,将膜于75℃进行加热鼓风干燥,至含水量为15%时揭膜,将调味液(每100kg水加25kg食盐、15kg味精及10kg 5'-呈味核苷酸二钠,混匀制得)喷涂于膜表面进行调味后切割成长4cm、宽3cm的片,最后将成型好的膜置于带式微波干燥箱中干燥至含水量为8%,即得红薯叶纸型食品。
Claims (7)
1.一种红薯叶纸型食品,其特征在于,该食品的原料组成按重量份计为:红薯叶泥80-100份、海藻糖3-7.5份、大豆分离蛋白2-3份、乳清蛋白0.5-1.5份、海藻酸钠0.5-1份、甘油0.5-1份、调味液1-2份及水30-50份;
其中,上述红薯叶泥是取叶面极少绒毛或无绒毛、粗蛋白含量在25%以上的新鲜红薯幼嫩叶片,清洗干净,浸入0.05-0.15%质量浓度的90-95℃石灰水中热烫1-2分钟后取出,沥干表面水分,打浆成泥状得到。
2.如权利要求1所述的一种红薯叶纸型食品,其特征在于,所述调味液是按每100kg水加入20-25kg食盐、10-15kg味精及0.5-10kg5'-呈味核苷酸二钠的比例,于水中加入食盐、味精及5'-呈味核苷酸二钠混匀而成。
3.权利要求1或2所述的一种红薯叶纸型食品的制备方法,其特征在于,该方法步骤如下:
A.原料处理:
取大豆分离蛋白和乳清蛋白,加入为大豆分离蛋白和乳清蛋白总重量2-3倍的水,加热至90℃后加入甘油,搅拌至形成均匀的乳液,得蛋白液;
取海藻酸钠与海藻糖混匀,加入剩余的水,静置1-2小时,待海藻酸钠充分溶胀后,加热溶解,得海藻酸钠糖液;
按每100kg 水加入20-25kg 食盐、10-15kg 味精及0.5-10kg 5'-呈味核苷酸二钠的比例,于水中加入食盐、味精及5'-呈味核苷酸二钠混匀,得调味液;
B.取红薯叶泥,将红薯叶泥与蛋白液及海藻酸钠糖液混匀、均质、铺膜、热风干燥、揭膜、将调味液喷涂于膜表面进行调味、成型、微波干燥;
上述红薯叶泥是取叶面极少绒毛或无绒毛、粗蛋白含量在25%以上的新鲜红薯幼嫩叶片,清洗干净,浸入0.05-0.15%质量浓度的90-95℃石灰水中热烫1-2分钟后取出,沥干表面水分,打浆成泥状得到。
4.如权利要求3所述的一种红薯叶纸型食品的制备方法,其特征在于,所述均质是指将混匀的红薯叶泥、蛋白液及海藻酸钠糖液用胶体磨研磨成30-200μm的均质物料。
5.如权利要求3所述的一种红薯叶纸型食品的制备方法,其特征在于,所述铺膜是指将均质好的物料倒在铺有200目以上尼龙布的筛网上,用涂布器将物料涂布成2mm厚的膜。
6.如权利要求3所述的一种红薯叶纸型食品的制备方法,其特征在于,所述热风干燥是指将铺膜后所得的膜于55℃-75℃进行加热鼓风干燥,至含水量为15-20%。
7.如权利要求3所述的一种红薯叶纸型食品的制备方法,其特征在于,所述微波干燥指将成型后的膜用微波干燥至含水量为8-10%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710844529.5A CN107467581A (zh) | 2017-09-19 | 2017-09-19 | 一种红薯叶纸型食品及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710844529.5A CN107467581A (zh) | 2017-09-19 | 2017-09-19 | 一种红薯叶纸型食品及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107467581A true CN107467581A (zh) | 2017-12-15 |
Family
ID=60583975
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710844529.5A Pending CN107467581A (zh) | 2017-09-19 | 2017-09-19 | 一种红薯叶纸型食品及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107467581A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109645387A (zh) * | 2018-11-07 | 2019-04-19 | 中国农业科学院农产品加工研究所 | 一种甘薯茎叶青汁粉及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02295475A (ja) * | 1989-05-02 | 1990-12-06 | Yonmarugo:Kk | ペーパ状食品の装飾方法 |
CN1471834A (zh) * | 2003-07-15 | 2004-02-04 | 四川大学 | 一种蛋白果蔬复合纸型食品及其制备方法 |
CN103609988A (zh) * | 2013-11-13 | 2014-03-05 | 攀枝花学院 | 辣木蔬菜纸及其制备方法 |
-
2017
- 2017-09-19 CN CN201710844529.5A patent/CN107467581A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02295475A (ja) * | 1989-05-02 | 1990-12-06 | Yonmarugo:Kk | ペーパ状食品の装飾方法 |
CN1471834A (zh) * | 2003-07-15 | 2004-02-04 | 四川大学 | 一种蛋白果蔬复合纸型食品及其制备方法 |
CN103609988A (zh) * | 2013-11-13 | 2014-03-05 | 攀枝花学院 | 辣木蔬菜纸及其制备方法 |
Non-Patent Citations (3)
Title |
---|
南朝君: "《食疗营养与烹调》", 31 January 2014, 中原医药科技出版社 * |
张丽华: "《果蔬干制与先切加工》", 31 January 2017, 中原农民出版社 * |
潘道东: "《功能性食品添加剂》", 31 January 2006, 中国轻工业出版社 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109645387A (zh) * | 2018-11-07 | 2019-04-19 | 中国农业科学院农产品加工研究所 | 一种甘薯茎叶青汁粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU2013364757B2 (en) | Laver-snack made of laver and cereal sheets and process of producing the same | |
KR101451635B1 (ko) | 도토리를 포함한 식물성고기 및 그의 제조방법 | |
CN103932098B (zh) | 一种猪蹄养颜薯条及其制备方法 | |
CN105519646A (zh) | 一种黄秋葵曲奇及其制备方法 | |
KR101177252B1 (ko) | 코다리 영양강정의 제조방법 | |
CN115736180B (zh) | 美味砂锅粥及其制备方法 | |
CN107467581A (zh) | 一种红薯叶纸型食品及其制备方法 | |
KR101649028B1 (ko) | 꽃게 강정 제조방법 | |
KR101927193B1 (ko) | 식용곤충을 포함하는 부각의 제조방법 | |
KR101581214B1 (ko) | 효소 떡과 그 제조방법 | |
CN104432220A (zh) | 一种速冻粘粉调味多春鱼的制作方法 | |
KR101494383B1 (ko) | 산양산삼을 이용한 해물라면 및 그 제조방법 | |
KR20180093462A (ko) | 장어뼈가 포함된 개암 죽의 제조방법 | |
KR101473342B1 (ko) | 반건조묵의 제조방법 | |
CN107509781A (zh) | 一种土豆糕点的加工方法 | |
CN105076475A (zh) | 一种香菇素鸡及其制作工艺 | |
CN106983128B (zh) | 一种黑豆香椿酱及其制备方法 | |
KR101617012B1 (ko) | 다랑어 및 매생이를 이용한 어묵 및 그 제조방법 | |
KR20040036475A (ko) | 기능성 조미김의 제조방법 및 그 제조방법으로 제조된조미김 | |
KR102522257B1 (ko) | 굴을 주재로 한 떡국떡과 그 조성물 및 제조방법 | |
CN109123599A (zh) | 一种鸡\鸭心肝调味酱的配方及其制备方法 | |
CN109315699A (zh) | 一种鲜嫩果香风味牛肉干的加工方法 | |
KR102560349B1 (ko) | 표고버섯 스낵 제조방법 | |
KR101585498B1 (ko) | 순대 및 순대 제조방법 | |
KR102575998B1 (ko) | 브로콜리순과 콜리플라워 외엽을 이용한 음식물 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |