CN107801945A - 一种魔芋蔬菜米及其制备方法 - Google Patents
一种魔芋蔬菜米及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种魔芋蔬菜米及其制备方法。该蔬菜米包括以下重量份的组分：无硫魔芋粉40～50份、蔬菜汁20～30份、改性淀粉20～25份、葛根粉10～20份、壳聚糖20～30份、杂粮粉20～25份和水5～10份；其制备方法为：(1)预处理无硫魔芋粉；(2)(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于30～35℃烘干，得魔芋蔬菜米。本发明方法制备得到的魔芋蔬菜米，营养价值高，且不含硫元素，保证了其食用的安全性。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种魔芋蔬菜米及其制备方法。
背景技术
随着营养科学与医学科学的发展，对能量营养素的质与量的平衡是直接影响着人类的健康。新世纪科学研究的发展已明确的指出要提高能量营养素的质量，减低摄入量，严格控制过量。尤其是主食粮的能量营养素过量摄入会导致体重超标，轻度肥胖，重度肥胖等现象，就会患肥胖病、脂肪肝、高血压、高血脂、糖尿病、心脏病、癌症等富贵病。
因此，需要制备一种具有饱腹感的复合保健米，而魔芋蔬菜米恰好具有良好的饱腹感，但现有的魔芋蔬菜米在制备过程中，魔芋粉中的硫化物无法完全去除，且魔芋蔬菜米中的营养成分含量过低。
发明内容
针对现有技术中的上述不足，本发明提供一种魔芋蔬菜米及其制备方法，可有效解决现有魔芋蔬菜米中含有硫化物，以及营养成分含量低的问题。
一种魔芋蔬菜米，包括以下重量份的组分：
无硫魔芋粉40～50份、蔬菜汁20～30份、改性淀粉20～25份、葛根粉10～20份、壳聚糖20～30份、杂粮粉20～25份和水5～10份。
进一步地，包括以下重量份的组分：
无硫魔芋粉50份、蔬菜汁20份、改性淀粉20份、葛根粉18份、壳聚糖28份、杂粮粉25份和水8份。
进一步地，蔬菜汁为将胡萝卜汁、番茄汁、菠菜汁、黄瓜汁和南瓜汁等体积混合的混合汁液。
进一步地，杂粮粉为将红豆粉、大豆粉、薏米粉、核桃粉、莲子粉和粳米粉等重量混合的混合粉末。
进一步地，无硫魔芋粉制备的具体过程为：
(1)将鲜魔芋清洗去皮，切割为3～5mm厚度的魔芋片；
(2)将浓度为0.1～0.5％的柠檬酸溶液和浓度为0.01～0.025％的4-己基间苯二酚溶液混合，将魔芋片置于其中，浸泡4～5min；其中，柠檬酸溶液和4-己基间苯二酚溶液的体积比为0.2～1:2～4；
(3)将浸泡后的魔芋片置于干燥机中，调节风温为90～100℃，干燥3～4h，再调节风温为70～75℃，干燥2～3h；
(4)将干燥后的魔芋片粉碎碾磨为魔芋粉，然后将魔芋粉置于浓度为50～70％的乙醇中，搅拌2～3h，过滤，收集并蒸干滤液，得魔芋粗粉；其中，魔芋粉和乙醇的重量体积比为0.5～1:2～4；
(5)洗涤步骤(4)所得魔芋粗粉10～15min，离心脱水，再于0.05～0.08MPa、80～90℃下烘干，得无硫魔芋粉。
进一步地，步骤(1)中柠檬酸溶液浓度为0.5％，4-己基间苯二酚溶液浓度为0.025％，两者体积比为0.5:4。
进一步地，步骤(3)中先调节风温为100℃，再调节风温为70℃。
进一步地，步骤(4)中乙醇浓度为40％。
上述魔芋米的制备方法，包括以下步骤：
(1)用40～50％乙醇浸泡无硫魔芋粉2～3h，然后分离并用水冲洗无硫魔芋粉，再经研磨后过滤，烘干；
(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；
(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于30～35℃烘干，得魔芋蔬菜米。
本发明的有益效果为：
1、柠檬酸和4-己基间苯二酚均具有使多酚氧化酶酚环断裂，以抑制多酚氧化酶活性的作用，通过研究两者对多酚氧化酶抑制的响应面图谱得出，当浓度为0.1～0.5％的柠檬酸溶液和浓度为0.01～0.025％的4-己基间苯二酚溶液，以体积比为0.2～1:2～4的比例混合处理魔芋片，与单独的柠檬酸和4-己基间苯二酚进行对比，混合溶液对多酚氧化酶的抑制效果提升了40～50％，可有效避免后续魔芋粉制备过程中发生褐变。
2、步骤(3)干燥过程中，魔芋片的温度始终保持在70～85℃之间，在保证干燥效果的前提下，即能避免烘焦魔芋片，又能进一步使魔芋片中的多酚氧化酶失活，避免魔芋片在处理过程中发生褐变。
3、由于4-己基间苯二酚不溶于乙醇，因此，步骤(4)中采用50～70％的乙醇处理魔芋粉，可有效的去除魔芋粉中含有的淀粉、4-己基间苯二酚等杂质，同时，50～70％的乙醇还可使多酚氧化酶中的蛋白质发生变形，进一步抑制多酚氧化酶的活性，达到防止魔芋粉褐变的目的。
4、本发明方法在制备魔芋粉的过程中，无需使用硫磺进行熏蒸，因此，魔芋粉中不会含有对人体有害的硫化物，另外，在保证魔芋粉无硫的同时，还能避免魔芋粉产生褐变，达到了将无硫和防止褐变兼顾的目的。
5、本发明在制备过程中，采用壳聚糖作为魔芋蔬菜米外壳，将其包裹起来，由于壳聚糖具有良好的生物降解性，能被人体消化吸收，由此，魔芋蔬菜米在进入人体后，在壳聚糖被降解吸收后，再缓慢的释放出来，逐步提升人体的饱腹感，延长饱腹感的持续时间，降低人体对其余食物的摄入量。
6、壳聚糖一方面用作魔芋蔬菜米的外壳，另一方面还具有阻止脂肪的吸收，控制胆固醇，抑制细菌活性的作用，与魔芋蔬菜米的饱腹感相配合，尽可能的减少人体对脂肪、胆固醇等的摄入量，另外，魔芋蔬菜米中的蔬菜汁、杂粮粉等成分，可有效的为人体补充能量.
7、发明的魔芋蔬菜米富含可溶性膳食纤维、多种氨基酸、微量元素，每人每天食用100g魔芋蔬菜米就完全补足了所需要的膳食纤维和能量，魔芋的膳食纤维可增加饱腹感、减少进食量，并在胃肠内限制了部分糖和脂肪的吸收，葛根粉中的总黄酮和葛根素能改善心肌的氧代谢和降低血糖的作用，是三高人群的理想食品。
具体实施方式
下面对本发明的具体实施方式进行描述，以便于本技术领域的技术人员理解本发明，但应该清楚，本发明不限于具体实施方式的范围，对本技术领域的普通技术人员来讲，只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内，这些变化是显而易见的，一切利用本发明构思的发明创造均在保护之列。
实施例1
一种魔芋蔬菜米，包括以下重量份的组分：
无硫魔芋粉40份、蔬菜汁20份、改性淀粉25份、葛根粉20份、壳聚糖20份、杂粮粉20份和水5份；其中，杂粮粉为将红豆粉、大豆粉、薏米粉、核桃粉、莲子粉和粳米粉等重量混合的混合粉末；蔬菜汁为将胡萝卜汁、番茄汁、菠菜汁、黄瓜汁和南瓜汁等体积混合的混合汁液。
其中，无硫魔芋粉的制备方法为：
(1)将鲜魔芋清洗去皮，切割为3mm厚度的魔芋片；
(2)将浓度为0.5％的柠檬酸溶液和浓度为0.025％的4-己基间苯二酚溶液混合，将魔芋片置于其中，浸泡4min；其中，柠檬酸溶液和4-己基间苯二酚溶液的体积比为0.5:4；
(3)将浸泡后的魔芋片置于干燥机中，调节风温为100℃，干燥4h，再调节风温为70℃，干燥2h；
(4)将干燥后的魔芋片粉碎碾磨为魔芋粉，然后将魔芋粉置于浓度为70％的乙醇中，搅拌3h，过滤，收集并蒸干滤液，得魔芋粗粉；其中，魔芋粉和乙醇的重量体积比为1:4；
(5)洗涤步骤(4)所得魔芋粗粉10min，离心脱水，再于0.08MPa、90℃下烘干，得无硫魔芋粉。
上述魔芋蔬菜米的制备方法，包括以下步骤：
(1)用50％乙醇浸泡无硫魔芋粉3h，然后分离并用水冲洗无硫魔芋粉，再经研磨后过滤，烘干；
(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；
(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于35℃烘干，得魔芋蔬菜米。
实施例2
一种魔芋蔬菜米，包括以下重量份的组分：
无硫魔芋粉45份、蔬菜汁25份、改性淀粉22份、葛根粉18份、壳聚糖24份、杂粮粉20份和水5份；其中，杂粮粉为将红豆粉、大豆粉、薏米粉、核桃粉、莲子粉和粳米粉等重量混合的混合粉末；蔬菜汁为将胡萝卜汁、番茄汁、菠菜汁、黄瓜汁和南瓜汁等体积混合的混合汁液。
其中，无硫魔芋粉的制备方法为：
(1)将鲜魔芋清洗去皮，切割为3mm厚度的魔芋片；
(2)将浓度为0.5％的柠檬酸溶液和浓度为0.025％的4-己基间苯二酚溶液混合，将魔芋片置于其中，浸泡4min；其中，柠檬酸溶液和4-己基间苯二酚溶液的体积比为0.5:4；
(3)将浸泡后的魔芋片置于干燥机中，调节风温为100℃，干燥4h，再调节风温为70℃，干燥2h；
(4)将干燥后的魔芋片粉碎碾磨为魔芋粉，然后将魔芋粉置于浓度为70％的乙醇中，搅拌3h，过滤，收集并蒸干滤液，得魔芋粗粉；其中，魔芋粉和乙醇的重量体积比为1:4；
(5)洗涤步骤(4)所得魔芋粗粉10min，离心脱水，再于0.08MPa、90℃下烘干，得无硫魔芋粉。
上述魔芋蔬菜米的制备方法，包括以下步骤：
(1)用45％乙醇浸泡无硫魔芋粉3h，然后分离并用水冲洗无硫魔芋粉，再经研磨后过滤，烘干，得无硫魔芋粉；
(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；
(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于30℃烘干，得魔芋蔬菜米。
实施例3
一种魔芋蔬菜米，包括以下重量份的组分：
无硫魔芋粉50份、蔬菜汁20份、改性淀粉20份、葛根粉18份、壳聚糖28份、杂粮粉25份和水8份；其中，杂粮粉为将红豆粉、大豆粉、薏米粉、核桃粉、莲子粉和粳米粉等重量混合的混合粉末；蔬菜汁为将胡萝卜汁、番茄汁、菠菜汁、黄瓜汁和南瓜汁等体积混合的混合汁液。
其中，无硫魔芋粉的制备方法为：
(1)将鲜魔芋清洗去皮，切割为3mm厚度的魔芋片；
(2)将浓度为0.5％的柠檬酸溶液和浓度为0.025％的4-己基间苯二酚溶液混合，将魔芋片置于其中，浸泡4min；其中，柠檬酸溶液和4-己基间苯二酚溶液的体积比为0.5:4；
(3)将浸泡后的魔芋片置于干燥机中，调节风温为100℃，干燥4h，再调节风温为70℃，干燥2h；
(4)将干燥后的魔芋片粉碎碾磨为魔芋粉，然后将魔芋粉置于浓度为70％的乙醇中，搅拌3h，过滤，收集并蒸干滤液，得魔芋粗粉；其中，魔芋粉和乙醇的重量体积比为1:4；
(5)洗涤步骤(4)所得魔芋粗粉10min，离心脱水，再于0.08MPa、90℃下烘干，得无硫魔芋粉。
上述魔芋蔬菜米的制备方法，包括以下步骤：
(1)用40％乙醇浸泡无硫魔芋粉2h，然后分离并用水冲洗无硫魔芋粉，再经研磨后过滤，烘干，得无硫魔芋粉；
(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；
(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于35℃烘干，得魔芋蔬菜米。
对比例
与实施例3相比，配方中缺少壳聚糖、蔬菜汁和葛根粉，配方中的无硫魔芋粉为普通魔芋粉，缺少无硫魔芋粉的制备方法，其余过程与实施例3相同。检测
分别称取100g实施例3对比例制备所得魔芋蔬菜米，于相同条件下检测其中的各成分含量，其结果见表1。
表1魔芋蔬菜米中各成分含量
由表1数据可知，实施例3制备得到的魔芋蔬菜米，不仅各营养成分含量高于对比例，而且不含硫元素，在提升魔芋蔬菜米营养价值的同时，保证了其作为食品食用的安全性。
Claims (9)
1.一种魔芋蔬菜米，其特征在于，包括以下重量份的组分：
无硫魔芋粉40～50份、蔬菜汁20～30份、改性淀粉20～25份、葛根粉10～20份、壳聚糖20～30份、杂粮粉20～25份和水5～10份。
2.根据权利要求1所述的魔芋蔬菜米，其特征在于，包括以下重量份的组分：
无硫魔芋粉50份、蔬菜汁20份、改性淀粉20份、葛根粉18份、壳聚糖28份、杂粮粉25份和水8份。
3.根据权利要求1或2所述的魔芋蔬菜米，其特征在于，所述蔬菜汁为将胡萝卜汁、番茄汁、菠菜汁、黄瓜汁和南瓜汁等体积混合的混合汁液。
4.根据权利要求1或2所述的魔芋蔬菜米，其特征在于，所述杂粮粉为将红豆粉、大豆粉、薏米粉、核桃粉、莲子粉和粳米粉等重量混合的混合粉末。
5.根据权利要求1或2所述的魔芋蔬菜米，其特征在于，所述无硫魔芋粉制备的具体过程为：
(1)将鲜魔芋清洗去皮，切割为3～5mm厚度的魔芋片；
(2)将浓度为0.1～0.5％的柠檬酸溶液和浓度为0.01～0.025％的4-己基间苯二酚溶液混合，将魔芋片置于其中，浸泡4～5min；其中，柠檬酸溶液和4-己基间苯二酚溶液的体积比为0.2～1:2～4；
(3)将浸泡后的魔芋片置于干燥机中，调节风温为90～100℃，干燥3～4h，再调节风温为70～75℃，干燥2～3h；
(4)将干燥后的魔芋片粉碎碾磨为魔芋粉，然后将魔芋粉置于浓度为50～70％的乙醇中，搅拌2～3h，过滤，收集并蒸干滤液，得魔芋粗粉；其中，魔芋粉和乙醇的重量体积比为0.5～1:2～4；
(5)洗涤步骤(4)所得魔芋粗粉10～15min，离心脱水，再于0.05～0.08MPa、80～90℃下烘干，得无硫魔芋粉。
6.根据权利要求5所述的魔芋蔬菜米，其特征在于，步骤(1)中所述柠檬酸溶液浓度为0.5％，4-己基间苯二酚溶液浓度为0.025％，两者体积比为0.5:4。
7.根据权利要求5所述的魔芋蔬菜米，其特征在于，步骤(3)中先调节风温为100℃，再调节风温为70℃。
8.根据权利要求5所述的魔芋蔬菜米，其特征在于，步骤(4)中所述乙醇浓度为40％。
9.权利要求1～8任一项所述的魔芋蔬菜米的制备方法，其特征在于，包括以下步骤：
(1)用40～50％乙醇浸泡无硫魔芋粉2～3h，然后分离并用水冲洗无硫魔芋粉，再经研磨后过滤，烘干；
(2)按配方将无硫魔芋粉、改性淀粉、葛根粉和杂粮粉混合，再加入蔬菜汁和水，搅拌混合，搅拌均匀；
(3)将步骤(2)所得产物制备为米粒状，并将其置于糊状壳聚糖粘液中浸泡，过滤，于30～35℃烘干，得魔芋蔬菜米。
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