CN107788440A - 一种儿童适用的南瓜片及其制备方法 - Google Patents
一种儿童适用的南瓜片及其制备方法 Download PDFInfo
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A23L5/276—Treatment with inorganic compounds
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于果蔬脆片的制备领域，具体涉及一种儿童适用的南瓜片及其制备方法。包括以下步骤：1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干2‑4h；然后放入75‑85℃薏苡仁提取液中漂烫15‑20min，漂烫后迅速置于0‑5℃、3‑5wt%的NaCl溶液中浸渍5‑10min，最后在流动的纯水中漂洗2min；2）冷冻处理；3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40‑45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到‑20℃；4）低温真空油炸；5）脱油。所制得的南瓜片无涩味，复水性好，β‑胡萝卜素量适中，适合儿童食用。
Description
技术背景
本发明属于果蔬脆片的制备领域，具体涉及一种儿童适用的南瓜片及其制备方法。
背景技术
南瓜（学名：Cucurbita moschata (Duch. ex Lam.) Duch. ex Poiret），葫芦科南瓜属的一个种，一年生蔓生草本植物。南南瓜中含有人体所需的多种氨基酸和儿童必需的组氨酸，营养价值非常高，具有促生长作用；同时南瓜具有降血糖、助消化、延缓衰老等作用。南瓜的食用方法很多，炒、蒸、煮、焖、炖，还是做各类糕饼南瓜都可以派上用场。南瓜虽然营养美味，但是不能多吃，因为它富含β-胡萝卜素，当人体摄入过多的南瓜时，β-胡萝卜素会沉积在表皮的角质层当中，在身体褶皱较多的地方皮肤很容易变成柠檬黄般的颜色。而儿童处于生长发育期，对营养物质的吸收效率较高；因此给儿童长期食用南瓜相关产品时，最好适当降低β-胡萝卜素的含量。
油炸、膨化食品以其特有的口味深得儿童的青睐。真空低温油炸技术可以较好的保留果蔬中的营养成分以及天然色泽和口味。但南瓜本身有生涩味，而且制成脆片后复水性不够好。
发明内容
本发明的目的在于针对现有技术的不足，提供一种儿童适用的南瓜片及其制备方法。本发明所制得的南瓜脆片无涩味，复水性好，β-胡萝卜素量适中，适合儿童食用。
为实现上述发明目的，本发明采用如下技术方案：
一种儿童适用的南瓜片的制备方法，包括以下步骤：
1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干2-4h；然后放入75-85℃薏苡仁提取液中漂烫15-20min，漂烫后迅速置于0-5℃、3-5wt%的NaCl溶液中浸渍5-10min，最后在流动的纯水中漂洗2min；
2）冷冻处理：将漂洗后的南瓜片放入速冻机，速冻机内温度为-35℃；
3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40-45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到-20℃；
4）低温真空油炸：将冷冻后南瓜片放入低温真空油炸机中，在95℃油炸50-60分钟；
5）脱油：采用旋转离心式脱油机进行离心脱油，得到产品。
步骤1）中所述的薏苡仁提取液的制备方法为：将薏苡仁用粉碎机粉碎，用5-8倍质量的50-60wt%乙醇水溶液回流提取4-6h，冷却，过滤，滤液即为薏苡仁提取液。薏苡仁，含薏苡仁酯（coixenolide）、脂肪油，油中含肉豆蔻酸（myristic acid）、芸苔甾醇（campesterol）、棕榈酸、8-十八烯酸、豆甾醇等，尚含氨基酸、蛋白质、糖类。薏苡仁乙醇水溶液提取的成分具有两亲性，具有表面活性剂特点。
步骤3）中所述的含有薏苡仁提取物的调味液溶液其组成为：调味料15-25wt%，改性魔芋胶5-10wt%，余量为薏苡仁提取液；所述的薏苡仁提取液与步骤1）所采用的提取液相同。
所述的改性魔芋胶的制备方法为：称取一定量魔芋精粉于烧杯中，加入足量的水和绿色木酶，水浴恒温40℃，酶解2h后，将酶解液煮沸10min，使酶失去活性，倒到培养皿中，厚度不超过0.8 cm，冷却；置于-20℃冰箱中冷冻24 h后，再置于冷冻干燥机中冻干24 h，制得改性魔芋胶。
所述的调味料包括咸味、甜味、香味调味料中的一种或多种。
一种如上任一项所述的制备方法制得的南瓜片。
本发明的有益效果在于：
1）本发明采用薏苡仁提取液进行漂烫，利用薏苡仁提取液的油水两亲性和增溶作用，使薏苡仁提取液能充分进入南瓜的细胞内部，与β-胡萝卜素、单宁酸等融合；然后再迅速置于3-5wt%的NaCl溶液中浸渍5-10min，利用南瓜片的细胞内的浓度低于细胞外的浓度，细胞脱水，部分β-胡萝卜素、单宁酸等随着两亲性的薏苡仁提取液流出，达到了适当降低β-胡萝卜素含量的效果以及优异的脱涩效果；与普通的热水漂烫相比，本发明的脱涩工艺完成了南瓜片由内而外的脱涩，脱涩更彻底；
2）本发明采用含有薏苡仁提取物的调味液溶液进行浸渍，再次利用薏苡仁提取液的两亲性和增溶作用，使得调味料能充分进入南瓜片内部，均匀调味；并且在调味液溶液中加入改性魔芋胶，粘度较低，存于南瓜片内部和表面，能增加南瓜片产品的复水性。
具体实施方式
为进一步公开而不是限制本发明，以下结合实例对本发明作进一步的详细说明。
实施例1
一种儿童适用的南瓜片的制备方法，具体步骤为：
1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干2h；然后放入85℃薏苡仁提取液中漂烫15min，漂烫后迅速置于0℃、5wt%的NaCl溶液中浸渍10min，最后在流动的纯水中漂洗2min；所述的薏苡仁提取液的制备方法为：将薏苡仁用粉碎机粉碎，用8倍质量的60wt%乙醇水溶液回流提取6h，冷却，过滤，滤液即为薏苡仁提取液；
2）冷冻处理：将漂洗后的南瓜片放入速冻机，速冻机内温度为-35℃；
3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40-45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到-20℃；所述的含有薏苡仁提取物的调味液溶液其组成为：食盐15wt%，改性魔芋胶5-10wt%，余量为薏苡仁提取液；
4）低温真空油炸：将冷冻后南瓜片放入低温真空油炸机中，在95℃油炸50分钟；
5）脱油：采用旋转离心式脱油机进行离心脱油，得到产品。
一种如上任一项所述的制备方法制得的南瓜片。
实施例2
一种儿童适用的南瓜片的制备方法，具体步骤为：
1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干4h；然后放入75℃薏苡仁提取液中漂烫20min，漂烫后迅速置于5℃、3wt%的NaCl溶液中浸渍8min，最后在流动的纯水中漂洗2min；所述的薏苡仁提取液的制备方法为：将薏苡仁用粉碎机粉碎，用7倍质量的55wt%乙醇水溶液回流提取5h，冷却，过滤，滤液即为薏苡仁提取液；
2）冷冻处理：将漂洗后的南瓜片放入速冻机，速冻机内温度为-35℃；
3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40-45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到-20℃；所述的含有薏苡仁提取物的调味液溶液其组成为：食盐15wt%，白糖5wt%，改性魔芋胶10wt%，余量为薏苡仁提取液；
4）低温真空油炸：将冷冻后南瓜片放入低温真空油炸机中，在95℃油炸60分钟；
5）脱油：采用旋转离心式脱油机进行离心脱油，得到产品。
一种如上任一项所述的制备方法制得的南瓜片。
实施例3
一种儿童适用的南瓜片的制备方法，包括以下步骤：
1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干3h；然后放入80℃薏苡仁提取液中漂烫18min，漂烫后迅速置于3℃、4wt%的NaCl溶液中浸渍7min，最后在流动的纯水中漂洗2min；所述的薏苡仁提取液的制备方法为：将薏苡仁用粉碎机粉碎，用5倍质量的50wt%乙醇水溶液回流提取4h，冷却，过滤，滤液即为薏苡仁提取液；
2）冷冻处理：将漂洗后的南瓜片放入速冻机，速冻机内温度为-35℃；
3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40-45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到-20℃；所述的含有薏苡仁提取物的调味液溶液其组成为：食盐10wt%，辣椒粉5wt%，改性魔芋胶8wt%，余量为薏苡仁提取液；
4）低温真空油炸：将冷冻后南瓜片放入低温真空油炸机中，在95℃油炸55分钟；
5）脱油：采用旋转离心式脱油机进行离心脱油，得到产品。
一种如上任一项所述的制备方法制得的南瓜片。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (6)
1.一种儿童适用的南瓜片的制备方法，其特征在于：包括以下步骤：
1）脱涩处理：将南瓜清洗干净、去皮、去瓤、切片，在室内通风处阴干2-4h；然后放入75-85℃薏苡仁提取液中漂烫15-20min，漂烫后迅速置于0-5℃、3-5wt%的NaCl溶液中浸渍5-10min，最后在流动的纯水中漂洗2min；
2）冷冻处理：将漂洗后的南瓜片放入速冻机，速冻机内温度为-35℃；
3）浸渍处理：冷冻后的南瓜片放入含有薏苡仁提取物的调味液溶液中浸渍40-45min，将沥液后的南瓜片放入速冻机，速冻机内温度达到-20℃；
4）低温真空油炸：将冷冻后南瓜片放入低温真空油炸机中，在95℃油炸50-60分钟；
5）脱油：采用旋转离心式脱油机进行离心脱油，得到产品。
2.根据权利要求1所述的儿童适用的南瓜片的制备方法，其特征在于：步骤1）中所述的薏苡仁提取液的制备方法为：将薏苡仁用粉碎机粉碎，用5-8倍质量的50-60wt%乙醇水溶液回流提取4-6h，冷却，过滤，滤液即为薏苡仁提取液。
3.根据权利要求1所述的儿童适用的南瓜片的制备方法，其特征在于：步骤3）中所述的含有薏苡仁提取物的调味液溶液其组成为：调味料15-25wt%，改性魔芋胶5-10wt%，余量为薏苡仁提取液；所述的薏苡仁提取液与步骤1）所采用的提取液相同。
4.根据权利要求3所述的儿童适用的南瓜片的制备方法，其特征在于：所述的改性魔芋胶的制备方法为：称取一定量魔芋精粉于烧杯中，加入足量的水和绿色木酶，水浴恒温40℃，酶解2h后，将酶解液煮沸10min，使酶失去活性，倒到培养皿中，厚度不超过0.8 cm，冷却；置于-20℃冰箱中冷冻24 h后，再置于冷冻干燥机中冻干24 h，制得改性魔芋胶。
5.根据权利要求3所述的儿童适用的南瓜片的制备方法，其特征在于：所述的调味料包括咸味、甜味、香味调味料中的一种或多种。
6.一种如权利要求1-5任一项所述的制备方法制得的南瓜片。
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