CN107772189A - 银耳杂粮速溶奶粥及其制备方法 - Google Patents
银耳杂粮速溶奶粥及其制备方法 Download PDFInfo
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Abstract
本发明提供一种银耳杂粮速溶奶粥及其制备方法,银耳杂粮速溶奶粥由如下重量份数的原料组成:银耳20‑40份、苦荞芯粉5‑15份、玉米2‑7份、燕麦2‑6份、黑米1‑5份、小米1‑5份、核桃1‑5份,红枣1‑5份,红茶80‑150份、全脂奶粉10‑30份。本发明所得的产品冲调性好,不需要熬煮;既具有银耳和杂粮的功能成分,又糅合了奶茶的独特风味,可以作为营养餐食用,也可以作为休闲食品消费。
Description
技术领域
本发明涉及食品及其加工领域,具体涉及一种银耳杂粮速溶奶粥及其制备方法。
背景技术
银耳,又称白木耳、雪耳,隶属于真菌门,有“食用菌之王”的美称。据现代营养学分析:每100g银耳中含有蛋白质10g,食物纤维30.4g,还含有维生素A、B1、B2、E、烟酸和钾、钙、铁、薪、磷、硒等多种矿物质和银耳多糖。银耳多糖是一种酸性杂多糖,从银耳子实体中得到的,其主链结构是由α-1,3糖苷键连接的甘露聚糖,支链由葡萄糖醛酸和木糖组成。银耳多糖具有较高的抗氧化和清除各种代谢自由基的作用,具有提高免疫力、抗肿瘤、抗衰老、降血糖和降血脂等多种生理功能。
杂粮包括黑米、糙米、玉米、薏仁米、小麦、大麦、稻谷、小米、苦荞等。杂粮中含有多种营养成分,有碳水化合物、蛋白质、脂肪、无机盐和丰富的维生素。将杂粮有机搭配,可以达到营养互补的效果。合理食用杂粮,不仅能够预防高血压、高血脂等慢性疾病的发生,还能改善人的身体体质。杂粮养生的健康生活方式已经受到越来越多人的推崇,但是由于杂粮适口性差,同时受到加工技术的限制,杂粮的精深加工产品在市面上并不多见。
随着饮料业的日益发展,固体饮料因其方便保存、便于携带、食用方便的特点受到消费者的欢迎。
发明内容
本发明的目的在于解决上述现有技术存在的缺陷,提供一种营养价值高且方便携带的银耳杂粮速溶奶粥及其制备方法。
银耳杂粮速溶奶粥,由如下重量份数的原料组成:银耳20-40份、苦荞芯粉5-15份、玉米2-7份、燕麦2-6份、黑米1-5份、小米1-5份、核桃1-5份,红枣1-5份,红茶80-150份、全脂奶粉10-30份。
进一步地,如上所述银耳杂粮速溶奶粥,由如下重量份数的原料组成:银耳25份、苦荞芯粉11份、玉米5份、燕麦4份、黑米3份、小米2份、核桃2份,红枣2份,红茶120份、全脂奶粉15份。
一种银耳杂粮速溶奶粥的制备方法,包括以下步骤:
(1)将银耳熬煮、打浆;
(2)将玉米、燕麦、黑米、小米、核桃、红枣烘炒、粉碎并与苦荞芯粉混合成杂粮粉;
(3)将红茶粉碎、浸提,经萃取得红茶浸提液;
(4)将红茶浸提液与全脂奶粉充分搅拌得乳状液,采用高压均质机对乳状液均质10min,压力为12.5MPa,得奶茶乳状液;
(5)将银耳浆、杂粮粉、奶茶乳状液混合均匀,冷冻干燥,粉碎;
(6)辐照灭菌、装袋。
进一步的,如上所述银耳杂粮速溶奶粥的制备方法,步骤(5)包括:将银耳浆、杂粮粉、奶茶乳状液混合均匀,加入麦芽糊精作为助干剂,在-50℃超低温冰箱预冻7h后于-55℃冷冻干燥36h,取出,经超微粉碎后过70目筛。
进一步的,如上所述银耳杂粮速溶奶粥的制备方法,步骤(1)中将银耳进行多糖的提取,再经步骤(2)-(6)的工序完成。
进一步的,如上所述银耳杂粮速溶奶粥的制备方法,所述多糖的提取包括:称取银耳置于40~60℃温水中浸泡1h,然后加入料液比1:25的水,熬煮至100℃后在60℃常压熬煮60min,然后冷却至室温;将银耳打浆至颗粒大小为0.15mm,添加果胶酶酶解1~2h,然后在50℃超声提取90min。
进一步的,如上所述银耳杂粮速溶奶粥的制备方法,步骤(5)中先对银耳和杂粮经发酵后再经步骤(5)-(6)的工序完成。
进一步的,如上所述银耳杂粮速溶奶粥的制备方法,所述发酵包括:将银耳浆和杂粮粉混匀,在300MPa超高压灭菌5min,然后加入质量百分数为银耳浆和杂粮0.1%的双歧杆菌和0.1%的嗜酸乳杆菌,在37℃进行发酵3~4d,得银耳杂粮发酵液。
有益效果:
本发明将银耳和杂粮的功能性与奶茶口味的愉悦感结合到一起,开发出一种新型银耳杂粮速溶奶粥,不仅具有银耳和杂粮独特的风味,同时还具有奶茶的醇厚口感,营养价值高且方便携带,必然会受到青、中、老年消费人群的欢迎。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面本发明中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
(1)银耳浆的制作
挑选肉厚、有光泽的银耳,称取25g置于40~60℃温水中浸泡1h,洗净备用,测得银耳多糖含量为0.329mg/ml。加入料液比1:25的水,熬煮到100℃后,再在60℃常压熬煮60min,然后冷却至室温,将银耳打浆至颗粒大小为0.15mm,测得银耳多糖含量为15.967mg/ml。
(2)杂粮粉的制作
称取优质4.5g玉米、4g燕麦、3g黑米、2g小米、2g去核红枣和2g核桃,去杂,清洗,在100~120℃用半封闭型滚筒烘炒30~45min,然后干燥至水分含量为5.0%以下,加入11g苦荞芯粉,粉碎过100目筛得杂粮粉。通过计算最佳互补效果评价指数,本发明配方比单独食用相同质量的苦荞芯粉提高了9.8%,比单独食用相同质量的玉米提高了16.2%。
(3)红茶浸提液的制作
挑选优质无霉变的红茶叶,称取120g洗净晾干。粗粉碎后再经超微粉碎过200目筛。添加料液比1:50的水,在200w功率微波萃取4min,然后离心取上清液,即得红茶浸提液。
(4)奶茶乳状液的制作
将红茶浸提液与20g全脂奶粉充分搅拌得乳状液,采用高压均质机对乳状液均质10min,压力为12.5MPa,得奶茶乳状液。
(5)冷冻干燥
将银耳浆、杂粮粉、奶茶乳状液混合均匀,加入0.05g麦芽糊精作为助干剂,倒入盘中约1.0~1.5cm。在-50℃超低温冰箱预冻7h后于-55℃冷冻干燥36h,取出,经超微粉碎后过70目筛。
(6)杀菌、装袋
将银耳杂粮奶粥辐照杀菌,辐照剂量为3.0~5.0kGy,然后装袋,每袋10g。
本实施例具有以下有益效果:
(1)本发明根据蛋白质互补原则,将黑米、燕麦、玉米、小米合理配比,通过氨基酸评分,与不同时单独食用相同量谷物相比,营养价值提高了53.6%,同时,添加的核桃仁还具有健脑益智的功能。
(2)相比于膨化工艺和蒸煮工艺制作杂粮粉,本发明采用烘炒工艺所得的杂粮粉吸水率较低,在水中容易分散,水分子与杂粮粉充分接触,不易结块。
(3)本发明将银耳杂粮奶粥冷冻干燥,由于是在真空、低温条件下进行,微生物的生长和酶的作用受到抑制,但银耳和杂粮中的风味物质以及蛋白质等成分将不会遭到破坏。而且在冷冻干燥过程中,水分在冻结状态下直接蒸发,水汽不带动可溶性物质移向物料表面,所得的银耳杂粮速溶奶粥表面不会形成硬质薄皮,复水性好。
(4)本发明所得的产品冲调性好,不需要熬煮;既具有银耳和杂粮的功能成分,又糅合了奶茶的独特风味,可以作为营养餐食用,也可以作为休闲食品消费。
银耳杂粮速溶奶粥试验:
取10g银耳杂粮速溶奶粥,用100mL 40~50℃的温开水冲泡10min,轻轻搅拌,至溶液均匀一致,共重复6次实验。分别测定银耳杂粮速溶奶粥的感官指标和理化指标(见表1与表2)。
(1)感官评定
对本发明所制得的产品进行气味、口感和色泽三个方面的感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共8人。感官评定人员由通过一定的前期培训的实验室成员组成。
表1感官指标
表2理化指标分析
项目 | |
银耳多糖/(mg/ml) | 15.967 |
茶多酚/% | 16.76 |
蛋白质/% | 20.3 |
脂肪/% | 19.5 |
水分/% | 3.7 |
不溶解指数/ml | 0.65 |
粒度/目 | 70 |
实施例2
本实施例与实施例1的区别在于:将银耳进行多糖提取后再制得的银耳浆。挑选肉厚、有光泽的银耳,称取25g置于40~60℃温水中浸泡1h,洗净备用,测得银耳多糖含量为0.329mg/ml。加入料液比1:25的水,熬煮至100℃后在60℃常压熬煮60min,然后冷却至室温。将银耳打浆至颗粒大小为0.15mm,添加0.25g果胶酶酶解1~2h,然后在50℃超声提取90min,测得银耳多糖含量为19.683mg/ml。
银耳杂粮速溶奶粥试验:
取10g银耳杂粮速溶奶粥,用100mL 40~50℃的温开水冲泡10min,轻轻搅拌,至溶液均匀一致,共重复6次实验。分别测定银耳杂粮速溶奶粥的感官指标和理化指标(见表3与表4)。
表3感官指标
表4理化指标分析
项目 | |
银耳多糖/(mg/ml) | 19.683 |
茶多酚/% | 16.85 |
蛋白质/% | 19.6 |
脂肪/% | 18.8 |
水分/% | 3.8 |
不溶解指数/ml | 0.59 |
粒度/目 | 70 |
本实施例结合物理破碎、酶解与超声波提取银耳多糖,进而制得银耳杂粮速溶奶粥,该产品含有丰富的银耳多糖,具有补脾开胃、益气清肠、养心安神的功效。
实施例3
本实施例与实施例1或2的区别在于:将银耳和杂粮进行发酵后制得风味独特、营养丰富的银耳杂粮速冻奶粥。将银耳浆和杂粮粉混匀,在300MPa超高压灭菌5min,然后加入0.1%双歧杆菌和0.1%嗜酸乳杆菌,在37℃进行发酵3~4d,得银耳杂粮发酵液。
银耳杂粮速溶奶粥试验:
取10g银耳杂粮速溶奶粥,用100mL 40~50℃的温开水冲泡10min,轻轻搅拌,至溶液均匀一致,共重复6次实验。分别测定银耳杂粮速溶奶粥的感官指标和理化指标(见表5与表6)。
表5感官指标
表6理化指标分析
项目 | |
银耳多糖/(mg/ml) | 25.379 |
茶多酚/% | 17.04 |
蛋白质/% | 23.3 |
脂肪/% | 17.2 |
水分/% | 3.9 |
不溶解指数/ml | 0.63 |
粒度/目 | 70 |
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (8)
1.银耳杂粮速溶奶粥,其特征在于,由如下重量份数的原料组成:银耳20-40份、苦荞芯粉5-15份、玉米2-7份、燕麦2-6份、黑米1-5份、小米1-5份、核桃1-5份,红枣1-5份,红茶80-150份、全脂奶粉10-30份。
2.根据权利要求1所述银耳杂粮速溶奶粥,其特征在于,由如下重量份数的原料组成:银耳25份、苦荞芯粉11份、玉米5份、燕麦4份、黑米3份、小米2份、核桃2份,红枣2份,红茶120份、全脂奶粉15份。
3.一种银耳杂粮速溶奶粥的制备方法,其特征在于,包括以下步骤:
(1)将银耳熬煮、打浆;
(2)将玉米、燕麦、黑米、小米、核桃、红枣烘炒、粉碎并与苦荞芯粉混合成杂粮粉;
(3)将红茶粉碎、浸提,经萃取得红茶浸提液;
(4)将红茶浸提液与全脂奶粉充分搅拌得乳状液,采用高压均质机对乳状液均质10min,压力为12.5MPa,得奶茶乳状液;
(5)将银耳浆、杂粮粉、奶茶乳状液混合均匀,冷冻干燥,粉碎;
(6)辐照灭菌、装袋。
4.根据权利要求3所述银耳杂粮速溶奶粥的制备方法,其特征在于:步骤(5)包括:将银耳浆、杂粮粉、奶茶乳状液混合均匀,加入麦芽糊精作为助干剂,在-50℃超低温冰箱预冻7h后于-55℃冷冻干燥36h,取出,经超微粉碎后过70目筛。
5.根据权利要求3所述银耳杂粮速溶奶粥的制备方法,其特征在于:步骤(1)中将银耳进行多糖的提取,再经步骤(2)-(6)的工序完成。
6.根据权利要求4所述银耳杂粮速溶奶粥的制备方法,其特征在于:所述多糖的提取包括:称取银耳置于40~60℃温水中浸泡1h,然后加入料液比1:25的水,熬煮至100℃后在60℃常压熬煮60min,然后冷却至室温;将银耳打浆至颗粒大小为0.15mm,添加果胶酶酶解1~2h,然后在50℃超声提取90min。
7.根据权利要求3-6任一所述银耳杂粮速溶奶粥的制备方法,其特征在于,步骤(5)中先对银耳和杂粮经发酵后再经步骤(5)-(6)的工序完成。
8.根据权利要求7所述银耳杂粮速溶奶粥的制备方法,其特征在于,所述发酵包括:将银耳浆和杂粮粉混匀,在300MPa超高压灭菌5min,然后加入质量百分数为银耳浆和杂粮0.1%的双歧杆菌和0.1%的嗜酸乳杆菌,在37℃进行发酵3~4d,得银耳杂粮发酵液。
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