CN107836632A - 一种魔芋荷叶膨化食品及其制备方法 - Google Patents
一种魔芋荷叶膨化食品及其制备方法 Download PDFInfo
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- CN107836632A CN107836632A CN201710873543.8A CN201710873543A CN107836632A CN 107836632 A CN107836632 A CN 107836632A CN 201710873543 A CN201710873543 A CN 201710873543A CN 107836632 A CN107836632 A CN 107836632A
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- parts
- powder
- konjaku
- lotus leaf
- dilated food
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
Abstract
本发明提供一种魔芋荷叶膨化食品,涉及食品加工技术领域,包括组成原料包括:魔芋粉30~50份、荷叶粉30~50份、豆粕粉50~80份、亚麻籽粉20~50份、板栗粉20~50份、糯米粉20~50份、土豆淀粉20~50份、配料15~30份、食盐15~30份、调味料15~30份、中草药12~22份;所述配料包括亚麻籽油3~5份、白砂糖1~2份,水20~30份,蛋清10~20份、双效泡打粉2~5份。本发明的有益之处是,配方合理,制作工艺简单,并且所制作产品营养价值高,有助于促进肠道蠕动。
Description
技术领域
本发明涉及食品加工技术领域,尤其是一种魔芋荷叶膨化食品及其制备方法。
背景技术
随着生活水平的提高,人们对膨化食品的需求日益增长。膨化食品所选择的原料以植物性食物原料为主,具备植物性食物的营养特性,对人体很少有危害。但膨化食品的配方造成了其营养成分主要是碳水化合物,是高脂肪、高热量、高添加剂的“三高”食品。而在膨化食品生产中常使用明矾、糖精、食用色素等食品添加剂,而以上添加剂随膨化食品食入后可能对人体造成不同程度的危害。例如,膨化食品的加工中会以一些铝盐(如明矾)作为膨松剂,长期摄入这类物质主要会损害大脑功能,严重者可能发生痴呆,尤其对身体抵抗力较弱的儿童影响更大,可导致儿童发育迟缓、骨软化症等,智力上也会受到一定的影响。同时传统的膨化食品中蛋白质含量低,不能够满足人体营养的需求。
本发明以魔芋、荷叶、豆类、薯类、谷类为原料,配方科学营养。传统的膨化食品中脂肪含量高,热量高,而且添加剂也十分多,其营养成分主要是碳水化合物,蛋白质含量少,而本发明中选用蛋白质含量高且富含膳食纤维的魔芋等具有特殊生理功能的材料作为原料,能够提高产品的蛋白质含量,同时增加了大量的膳食纤维,能够改变面团的内部结构,使产品口感更好,也能够促进肠道蠕动。本发明采用挤压膨化技术来生产食品,非油炸的方式更加健康,能够更好的保存原料中的营养物质,进一步提高产品的营养价值。本发明中添加的调味料的量严格控制,食盐、味精的含量较低,对人体健康影响较低。
发明内容
本发明克服了现有技术中的缺点,提供一种魔芋荷叶膨化食品及其制备方法,配方合理,制作工艺简单,并且所制作产品营养价值高,有助于促进肠道蠕动。
为了解决上述技术问题,本发明是通过以下技术方案实现的:
一种魔芋荷叶膨化食品,包括组成原料包括:魔芋粉30~50份、荷叶粉30~50份、豆粕粉50~80份、亚麻籽粉20~50份、板栗粉20~50份、糯米粉20~50份、土豆淀粉20~50份、配料15~30份、食盐15~30份、调味料15~30份、中草药12~22份。
进一步地,所述配料包括亚麻籽油3~5份、白砂糖1~2份,水20~30份,蛋清10~20份、双效泡打粉2~5份。
进一步地,所述中草药包括芜荑7~15份、穿心莲10~19份、菊花13~21份、山楂5~10份、连翘3~9份。
进一步地,所述调味料包括:孜然粉、辣椒粉、胡椒粉、食盐、味精、桂皮、八角茴香。
进一步地,所述的一种魔芋荷叶膨化食品,制作方法如下:
S1.称料:将各组成原料按配方份量比进行称量,分开放置;
S2.加热、干燥:将魔芋片与荷叶混合,得到混合物A,在电加热条件下加热干燥处理,使混合物A的含水量在10%以下;
S3.粉碎:将经过干燥的混合物A置于粉碎机中粉碎,过50~70目筛,置于密封袋中保存备用;
S4.配料、混料:取混合物A与豆粕粉、亚麻籽粉、板栗粉、糯米粉、土豆淀粉等均匀混合调配后,再加入亚麻籽油、白砂糖,水等配料,用混料机进行混合均匀,得到混合物B;
S5.预处理:将单螺旋杆挤压膨化机开机预热,设定温度和转速,将混合物B从喂料口进入机筒后,在螺杆中经历固体输送、熔融过程,使混合物B从松散状态转变成连续可塑的面团状;
S6.挤压膨化:经过熟化的物料自动进入低剪切挤压螺杆,对物料进行挤压膨化,得到半成品;
S7.冷却成形:将得到的半成品置于室温冷却3~5min;
S8.烘干:将冷却后的半成品放入烤箱中烘干,得到的膨化食品;
S9.调味、包装:用自动滚筒调味机和喷粉机对成形后的膨化食品表面进行喷涂粉状调味料,然后进行密封包装。
进一步地,S4中采用混料机进行混合时,调节混合物B的水分含量为16%~20%。
进一步地,步骤S5中设定单螺旋杆挤压膨化机的温度为120~140℃,转速为160r/min。
进一步地,步骤S5中混合物B经过螺旋挤出使之达到90%~100%的熟化。
进一步地,步骤S6中对物料进行挤压膨化,设定温度控制在70~80℃,控制转速在80r/min左右,使物料在机器中停留约15s,得到半成品的水分含量在10%左右。
与现有技术相比,本发明的有益效果是:
本发明采用挤压膨化技术来生产食品,非油炸的方式更加健康,能够更好的保存原料中的营养物质,进一步提高产品的营养价值,并且本发明中添加的调味料的量严格控制,食盐、味精的含量较低,对人体健康影响较低。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
魔芋是一传统的食药同源植物,其主要成分为魔芋的葡甘露聚糖,具有很高的营养价值和保健功能,在食品、药品、化妆品等行业应用广泛。现代研究表明魔芋块茎中除含有大量的葡甘露聚糖外,还有许多淀粉、其他多糖、较多的食物纤维、粗蛋白,以及有钾、钙、镁、钠、铁、锰、铜等人体必需的多种微量元素。魔芋块茎中的活性成分具有清除体内自由基而抗衰老,延缓脑神经胶质细胞、心肌细胞和大中动脉内皮细胞的老化进程,预防动脉粥样硬化,降血脂,降血糖,改善心、脑和血管的功能。同时,魔芋含有丰富的植物纤维素,经常食用魔芋还能够促进胃肠蠕动,加快排泄体内有害毒素,预防和减少疾病的发生,能够起到减肥的作用。魔芋中钙含量较高,适合儿童和缺钙的人食用。魔芋所含的凝胶在肠道中可以形成各种不同孔径的半透膜附着在肠道粘膜上形成一个防卫屏障,能够起到很好的抗癌作用。
荷叶,属于莲科莲属多年生草本挺水植物,古称芙蓉、菡萏、芙蕖。荷叶除了含有普通植物所共有的碳水化合物、脂质、蛋白质、单宁等常规化学成分外,还含有多种生物碱和黄酮类化合物。在荷叶的众多化学成分中具有明显生物活性和生理功能的是黄酮化合物和生物碱这两大类物质。荷叶中的活性物质具有清心火、平肝火、泻脾火、降肺火以及清热养神,升发脾阳的功效,可平稳血压,防治高血压、高血脂等疾病。荷叶碱能密布人体肠壁上,形成一层脂肪隔离膜,阻止脂肪吸收,防止脂肪堆积。有效打通人体各类代谢通路,清除自由基,调解脏腑功能。荷叶是一种价格低廉,功效显著的天然原料,可开发制成保健袋泡茶、饮料、冲剂等保健食品,在焙烤食品领域的开发也很有发展前景。
本发明中使用豆粕粉、亚麻籽粉、土豆淀粉等为原料,这些原料中有些蛋白质含量高,有些含有较多的膳食纤维,几种原料给合一起,能够增加产品蛋白质的含量,同时也能够改善食品内部结构,增加咀嚼感,口感更好。豆粕粉及其蛋白制品,不但营养价值很高,而且是消化性能良好的蛋白食品。豆粕粉中含有多种维生素,和人体所需要的微量无机元素成分,不含胆固醇,大豆粕粉蛋白食品的应用广泛。
亚麻籽粉,是亚麻全籽经机械粉碎得到的粉末状原料,其基本保留了亚麻籽的营养成分,含有特殊生理功能的亚麻酸、蛋白质、木酚素、膳食纤维等营养物质,将其应用于食品开发具有很大的市场前景。亚麻籽粉是亚麻籽经机械粉碎而来的,因为亚麻籽粉不仅可以增加焙烤食品的营养物质如蛋白质、膳食纤维、木酚素等,而且在高温焙烤下会产生坚果的香味。亚麻籽粉中含有天然健康的食品添加剂亚麻胶,一定程度上可以改善面团的流变学性质,增加食品的持水力;其中的膳食纤维可以改善食品的内部结构,增加咀嚼感,强化营养;木酚素在焙烤过程中几乎不被破坏,增加了焙烤食品特异性的功能物质。
土豆块茎大约含有20%干物质,干物质主要由淀粉组成,还含有少量的蛋白质、膳食纤维、维生素、矿物质等。但土豆蛋白必需氨基酸含量高,营养价高,富含赖氨酸,这一点刚好能弥补大米、小麦等主粮的缺陷。
芜荑:具有驱虫、抗真菌、杀虫消积、除湿止痢等多种功效;
山楂:具有消食积,散瘀血,驱绦虫;
连翘:具有清热,解毒,散结,消肿。治温热,丹毒,斑疹,痈疡肿毒,瘰疬,小便淋闭等多种功能。
穿心莲:有清热解毒、消炎、消肿止痛作用、抗肿瘤以及提高免疫力的作用;
菊花:补肝、清肝、明目、利水、祛除湿气的作用。
一种魔芋荷叶膨化食品,制作方法如下:
S1.称料:将各组成原料按配方份量比进行称量,分开放置;
S2.加热、干燥:将魔芋片与荷叶混合,得到混合物A,在电加热条件下加热干燥处理,使混合物A的含水量在10%以下;
S3.粉碎:将经过干燥的混合物A置于粉碎机中粉碎,过50目筛,置于密封袋中保存备用;
S4.配料、混料:取混合物A与豆粕粉、亚麻籽粉、板栗粉、糯米粉、土豆淀粉等均匀混合调配后,再加入亚麻籽油、白砂糖,水等配料,用混料机进行混合均匀,得到混合物B;
S5.预处理:将单螺旋杆挤压膨化机开机预热,设定温度和转速,将混合物B从喂料口进入机筒后,在螺杆中经历固体输送、熔融过程,使混合物B从松散状态转变成连续可塑的面团状;
S6.挤压膨化:经过熟化的物料自动进入低剪切挤压螺杆,对物料进行挤压膨化,得到半成品;
S7.冷却成形:将得到的半成品置于室温冷却4min;
S8.烘干:将冷却后的半成品放入烤箱中烘干,得到的膨化食品;
S9.调味、包装:用自动滚筒调味机和喷粉机对成形后的膨化食品表面进行喷涂粉状调味料,然后进行密封包装。
优选地,S4中采用混料机进行混合时,调节混合物B的水分含量为18%。
优选地,步骤S5中设定单螺旋杆挤压膨化机的温度为130℃,转速为160r/min。
优选地,步骤S5中混合物B经过螺旋挤出使之达到95%的熟化。
优选地,步骤S6中对物料进行挤压膨化,设定温度控制在75℃,控制转速在80r/min左右,使物料在机器中停留约15s,得到半成品的水分含量在10%左右。
实施例1
一种魔芋荷叶膨化食品,包括组成原料包括:魔芋粉30份、荷叶粉30份、豆粕粉50份、亚麻籽粉20份、板栗粉20份、糯米粉20份、土豆淀粉20份、配料15份、食盐15份、调味料15份、中草药12份。
进一步地,所述配料包括亚麻籽油3份、白砂糖1份,水20份,蛋清10份、双效泡打粉2份。
中草药包括芜荑7份、穿心莲10份、菊花13份、山楂5份、连翘9份。
进一步地,所述调味料包括:孜然粉、辣椒粉、胡椒粉、食盐、味精、桂皮、八角茴香。
调味料经上述调味品按照不同比例配制后,喷洒到膨化食品表面,能做成成不同口味的膨化食品,如下方所列:
(1)香辣味的调味料:辣椒粉70%、胡椒粉15%、食盐10%、味精5%;
(2)麻辣味的调味料:花椒粉40%、辣椒粉30%、胡椒粉10%、食盐10%、味精5%、桂皮5%;
(3)海鲜味的调味料:孜然粉40%、胡椒粉30%、辣椒粉10%/食盐10%、味精5%、桂皮5%;
(4)烤肉味的调味料:孜然粉30%、辣椒粉15%、胡椒粉15%、食盐10%、味精5%、桂皮5%、八角茴香5%。
实施例2
一种魔芋荷叶膨化食品,包括组成原料包括:魔芋粉50份、荷叶粉50份、豆粕粉80份、亚麻籽粉50份、板栗粉50份、糯米粉50份、土豆淀粉50份、配料30份、食盐30份、调味料30份、中草药22份。
进一步地,所述配料包括亚麻籽油5份、白砂糖2份,水30份,蛋清20份、双效泡打粉5份。
进一步地,所述中草药包括芜荑15份、穿心莲19份、菊花21份、山楂10份、连翘9份。
进一步地,所述调味料包括:孜然粉、辣椒粉、胡椒粉、食盐、味精、桂皮、八角茴香。
调味料经上述调味品按照不同比例配制后,喷洒到膨化食品表面,能做成成不同口味的膨化食品,如下方所列:
(1)香辣味的调味料:辣椒粉70%、胡椒粉15%、食盐10%、味精5%;
(2)麻辣味的调味料:花椒粉40%、辣椒粉30%、胡椒粉10%、食盐10%、味精5%、桂皮5%;
(3)海鲜味的调味料:孜然粉40%、胡椒粉30%、辣椒粉10%/食盐10%、味精5%、桂皮5%;
(4)烤肉味的调味料:孜然粉30%、辣椒粉15%、胡椒粉15%、食盐10%、味精5%、桂皮5%、八角茴香5%。
实施例3
一种魔芋荷叶膨化食品,包括组成原料包括:魔芋粉40份、荷叶粉40份、豆粕粉65份、亚麻籽粉30份、板栗粉30份、糯米粉30份、土豆淀粉35份、配料22份、食盐22份、调味料22份、中草药17份。
进一步地,所述配料包括亚麻籽油4份、白砂糖3份,水25份,蛋清15份、双效泡打粉3份。
进一步地,所述中草药包括芜荑11份、穿心莲15份、菊花19份、山楂8份、连翘6份。
进一步地,所述调味料包括:孜然粉、辣椒粉、胡椒粉、食盐、味精、桂皮、八角茴香。
调味料经上述调味品按照不同比例配制后,喷洒到膨化食品表面,能做成成不同口味的膨化食品,如下方所列:
(1)香辣味的调味料:辣椒粉70%、胡椒粉15%、食盐10%、味精5%;
(2)麻辣味的调味料:花椒粉40%、辣椒粉30%、胡椒粉10%、食盐10%、味精5%、桂皮5%;
(3)海鲜味的调味料:孜然粉40%、胡椒粉30%、辣椒粉10%/食盐10%、味精5%、桂皮5%;
(4)烤肉味的调味料:孜然粉30%、辣椒粉15%、胡椒粉15%、食盐10%、味精5%、桂皮5%、八角茴香5%。
实验对比
购买小鼠100只,平均分成ABCD四组,每组25只,一天吃三顿进行喂食,早、午餐ABCD四组均采用常规饲料进行喂食;晚餐,A组小鼠采用市售购买膨化食品进行喂食,B、C、D组分别采用本实施例1、实施例2、实施例3进行喂养,自由饮水;喂养时长是5周,观察结果如下:
晚餐 | 体态、体型 | 毛色 | 状态 | 病死数(只) | |
A组 | 市售膨化食品 | 臃肿、肥大 | 暗淡 | 浮躁、容易受惊 | 3 |
B组 | 实施例1 | 健硕、结实 | 发亮 | 安稳、平和 | 0 |
C组 | 实施例2 | 健硕、结实 | 发亮 | 安稳、平和 | 0 |
D组 | 实施例3 | 健硕、结实 | 发亮 | 安稳、平和 | 0 |
从记录结果可得知,使本发明膨化食品更有利于小鼠的健康,这与本发明的所选取配方成分相关,配方成分不仅蕴含蛋白质、膳食纤维以及多种微量元素,有利于小鼠的生长,同时也设计有清热、解毒、促消化的中草药,相互结合供小鼠食用,令小鼠能健康成长。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照实施例对本发明进行了详细的说明,对于本领域的技术人员来说,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,但是凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种魔芋荷叶膨化食品,其特征在于,包括组成原料包括:魔芋粉30~50份、荷叶粉30~50份、豆粕粉50~80份、亚麻籽粉20~50份、板栗粉20~50份、糯米粉20~50份、土豆淀粉20~50份、配料15~30份、食盐15~30份、调味料15~30份、中草药12~22份。
2.根据权利要求1所述的一种魔芋荷叶膨化食品,其特征在于,所述配料包括亚麻籽油3~5份、白砂糖1~2份,水20~30份,蛋清10~20份、双效泡打粉2~5份。
3.根据权利要求1所述的一种魔芋荷叶膨化食品,其特征在于,所述中草药包括芜荑7~15份、穿心莲10~19份、菊花13~21份、山楂5~10份、连翘3~9份。
4.根据权利要求1所述的一种魔芋荷叶膨化食品,其特征在于,所述调味料包括:孜然粉、辣椒粉、胡椒粉、食盐、味精、桂皮、八角茴香。
5.根据权利要求1所述的一种魔芋荷叶膨化食品,其特征在于,制作方法如下:
S1.称料:将各组成原料按配方份量比进行称量,分开放置;
S2.加热、干燥:将魔芋片与荷叶混合,得到混合物A,在电加热条件下加热干燥处理,使混合物A的含水量在10%以下;
S3.粉碎:将经过干燥的混合物A置于粉碎机中粉碎,过50~70目筛,置于密封袋中保存备用;
S4.配料、混料:取混合物A与豆粕粉、亚麻籽粉、板栗粉、糯米粉、土豆淀粉等均匀混合调配后,再加入亚麻籽油、白砂糖,水等配料,用混料机进行混合均匀,得到混合物B;
S5.预处理:将单螺旋杆挤压膨化机开机预热,设定温度和转速,将混合物B从喂料口进入机筒后,在螺杆中经历固体输送、熔融过程,使混合物B从松散状态转变成连续可塑的面团状;
S6.挤压膨化:经过熟化的物料自动进入低剪切挤压螺杆,对物料进行挤压膨化,得到半成品;
S7.冷却成形:将得到的半成品置于室温冷却3~5min;
S8.烘干:将冷却后的半成品放入烤箱中烘干,得到的膨化食品;
S9.调味、包装:用自动滚筒调味机和喷粉机对成形后的膨化食品表面进行喷涂粉状调味料,然后进行密封包装。
6.根据权利要求5所述的一种魔芋荷叶膨化食品的制作方法,其特征在于,S4中采用混料机进行混合时,调节混合物B的水分含量为16%~20%。
7.根据权利要求5所述的一种魔芋荷叶膨化食品的制作方法,其特征在于,步骤S5中设定单螺旋杆挤压膨化机的温度为120~140℃,转速为160r/min。
8.根据权利要求5所述的一种魔芋荷叶膨化食品的制作方法,其特征在于,步骤S5中混合物B经过螺旋挤出使之达到90%~100%的熟化。
9.根据权利要求5所述的一种魔芋荷叶膨化食品的制作方法,其特征在于,步骤S6中对物料进行挤压膨化,设定温度控制在70~80℃,控制转速在80r/min左右,使物料在机器中停留约15s,得到半成品的水分含量在10%左右。
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