CN107997126A - 一种银耳营养脆片及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种银耳营养脆片及其制备方法。采用新鲜银耳、糯米、面粉、糖粉,鸡蛋、酵母、水、调料制备而成,将面团发酵后做成薄面片形成银耳浓汤的支撑基础,之后将产品冷冻后切片,采用高温瞬时油炸与低温真空油炸相结合,保证产品形态稳定不变形,同时保证产品疏松多孔的口感,产品营养健康,口味丰富、酥脆蓬松,含油低,是一种健康营养的休闲食品。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种银耳营养脆片及其制备方法。
背景技术
银耳又称作白木耳、雪耳、银耳子等,属于真菌类银耳科银耳属,是门担子菌门真菌银耳的子实体,有“菌中之冠”的美称。银耳子实体纯白至乳白色,直径5~10厘米,柔软洁白,半透明,富有弹性。银耳味甘、淡、性平、无毒,既有补脾开胃的功效,又有益气清肠、滋阴润肺的作用。既能增强人体免疫力,又可增强肿瘤患者对放、化疗的耐受力。银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。
目前,银耳粗加工品一般为银耳干,精深加工制品为银耳多糖等银耳提取物。由于新鲜银耳储藏性能较差因此为保证银耳有长的保质期通常将银耳制成干制品。但烘干后的银耳其活性成分大大降低,且干制银耳在干燥过程中有些不法分子为保证产品洁白漂亮的外观,会使用硫磺对银耳进行熏蒸,导致其产品最终有害物质超标,严重影响消费者的身体健康。还有一类银耳深加工产品是以罐头、八宝粥等类似形式出现,这类产品将银耳与其他产品如谷物等加工成羹汤类产品,这类产品使用方便,开罐即食,但罐头类产品为保证产品较长的保质期需要添加大量的糖或盐或防腐剂等,这在一定程度上降低了产品的营养价值。
发明内容
为解决上述现有技术中的不足,本发明旨在提供一种营养、健康、即食的银耳食品及其制备方法,为实现该目的,本发明通过以下技术方案实现:
一种银耳营养膨化脆片,包括以下配方的物质制备:新鲜银耳20-30份、糯米3-5份、面粉50-90份、糖粉1-2份,鸡蛋3-5份、酵母0.05-0.3份、水、调味料。
一种银耳营养膨化脆片的制备方法,具体包括以下步骤:
(1)原料准备:新鲜银耳清洗干净,去掉黄色底部,撕单片小瓣,备用;面粉加鸡蛋、酵母、糖粉混合均匀,温水调和面团,含水量18-20%,保鲜膜覆盖,恒温培养箱30℃发酵2h,膨胀到两倍体积,揉搓排气后继续于30℃恒温箱中发酵1h,取出排气后备用;糯米淘洗两遍,清水浸泡2h,捞出备用;
(2)银耳浓汤熬制:撕单片小瓣的新鲜银耳、浸泡过的糯米放入电炖锅中,加入总物料质量1.5-3倍的水,开大火炖1小时后关小火慢炖5-7小时,冷却备用;
(3)制片:将步骤(1)中的面团压成厚度为0.3-0.5cm的面片,放入10cm*10cm的模具底部,模具底部抹油,用直径为2-5mm的针向面团表面均匀压孔,孔与孔之间的间距为1cm,之后向模具中的面片上倒入0.5-0.7cm高的熬制好的银耳浓汤,将浓汤中的银耳铺开,禁止其重叠,之后将厚度为0.3-0.5cm,表面用直径为2-5mm的针均匀压孔的薄面片放入银耳上部,将模具连同薄面片等一起放入冰箱中0℃静置2小时后转入-5℃冷冻2h,之后-20℃冷冻2h,取出后迅速将面片切成长5cm,宽2cm的小面片,-5℃冷冻储藏,备用;
(4)真空油炸:锅中烧热油,油沸腾后将步骤(3)中-5℃冷冻储藏的小面片放入油锅5s后立即捞出放入真空油炸锅真空度0.85-0.99MP,油温控制在90-100℃,油炸10-15min,沥油后,撒调料;
(5)包装:真空油炸后的物料充氮包装即得所需银耳脆片。
所述步骤(4)中的调料为:胡椒粉、盐、五香粉、辣椒粉、孜然粉中的一种或多种混合物。
作为优选技术方案,所述步骤(4)中初油炸过程可采用高压油炸锅初炸,具体操作方法为锅中加油,加高压120MPa,油温控制180-200℃,油炸5-10s,泻压,之后抽真空度0.85-0.99MPa,油温控制在90-100℃,油炸10-15min,沥油。
作为具体技术方案,所述沥油过程为将油炸后的银耳脆片趁热600-100rad/min离心3-5min。
本发明将银耳制备成即食的脆片,将银耳熬煮后将银耳浓汤与发酵后的面团形成层状结构,冷冻后进行切片,油炸处理后撒调料最终形成风味口感多样的银耳脆片。
本发明产品不添加食品防腐剂等添加剂,产品更加健康。使用面粉、鸡蛋、糖粉加入酵母发酵制备发酵面团,采用发酵面团作为银耳脆片的支撑机构,使其能够形成稳定的结构单元。采用新鲜银耳与糯米一起进行熬煮,增加银耳浓汤的粘稠性与糯性,便于后期进行成片处理。
油炸过程中采用高温初炸与真空油炸相结合的油炸方法,高温初炸后使得产品结构固定,避免后期油炸过程中形成大量的产品碎屑或各片层之间相互脱离,影响产品的外观,真空低温油炸过程使得产品熟透而不至于发生焦黑。
本发明具有以下优势:
营养健康,口味丰富
产品将新鲜银耳熬熟成浓汤后将其与统一加入成品中与发酵面片形成层状结构。熬煮后的新鲜银耳中的大部分营养物质得到了初步的分解,使其更容易消化吸收。将发酵面片与银耳结合于一体,使得其口感更丰富,产品更容易被消费者所接受,可在油炸后添加甜味料,丰富产品口感。
酥脆蓬松,含油低
传统的油炸食品含油率较高,产品储藏过程中会出现油脂酸败氧化等,导致产品营养品质降低。本发明采用两次分段油炸方法,高温短时初炸定型,低温真空油炸熟化,降低产品吸油率。油炸前将产品冷冻,冷冻过程采用缓冻模式,可保证最终产品形成较大的空隙结构,保证产品输送多孔,同时真空油炸过程中将产品进行油炸膨化,形成产品酥脆的口感。
具体实施方式
下面结合具体实施方式对本发明做进一步的说明,需要指出的是以下实施方式仅是以例举的形式对本发明所做的解释性说明,但本发明的保护范围并不仅限于此,所有本领域的技术人员以本发明的精神对本发明所做的等效的替换均落入本发明的保护范围。
实施例1
一种银耳营养膨化脆片,包括以下配方的物质制备:新鲜银耳20-30份、糯米3-5份、面粉50-90份、糖粉1-2份,鸡蛋3-5份、酵母0.05-0.3份、水、调味料。
实施例2
一种银耳营养膨化脆片,包括以下配方的物质制备:新鲜银耳20份、糯米3份、面粉90份、糖粉2份,鸡蛋3份、酵母0.3份、水适量以能调和面粉成光滑面团为宜、调味料适量,喷洒在最终产品上,丰富产品口感。
实施例3
一种银耳营养膨化脆片,包括以下配方的物质制备:新鲜银耳30份、糯米5份、面粉50份、糖粉1份,鸡蛋5份、酵母0.05份、水。
实施例4
一种银耳营养膨化脆片,包括以下配方的物质制备:新鲜银耳25份、糯米4份、面粉65份、糖粉1.5份,鸡蛋4份、酵母0.25份、水、调味料。
实施例5
一种银耳营养膨化脆片的制备方法,具体包括以下步骤:
(1)原料准备:新鲜银耳清洗干净,去掉黄色底部,撕单片小瓣,备用;面粉加鸡蛋、酵母、糖粉混合均匀,温水调和面团,含水量18-20%,保鲜膜覆盖,恒温培养箱30℃发酵2h,膨胀到两倍体积,揉搓排气后继续于30℃恒温箱中发酵1h,取出排气后备用;糯米淘洗两遍,清水浸泡2h,捞出备用;
(2)银耳浓汤熬制:撕单片小瓣的新鲜银耳、浸泡过的糯米放入电炖锅中,加入总物料质量1.5-3倍的水,开大火炖1小时后关小火慢炖5-7小时,冷却备用;
(3)制片:将步骤(1)中的面团压成厚度为0.3-0.5cm的面片,放入10cm*10cm的模具底部,模具底部抹油,用直径为2-5mm的针向面团表面均匀压孔,孔与孔之间的间距为1cm,之后向模具中的面片上倒入0.5-0.7cm高的熬制好的银耳浓汤,将浓汤中的银耳铺开,禁止其重叠,之后将厚度为0.3-0.5cm,表面用直径为2-5mm的针均匀压孔的薄面片放入银耳上部,将模具连同薄面片等一起放入冰箱中0℃静置2小时后转入-5℃冷冻2h,之后-20℃冷冻2h,取出后迅速将面片切成长5cm,宽2cm的小面片,-5℃冷冻储藏,备用;
(4)真空油炸:锅中烧热油,油沸腾后将步骤(3)中-5℃冷冻储藏的小面片放入油锅5s后立即捞出放入真空油炸锅真空度0.85-0.99MP,油温控制在90-100℃,油炸10-15min,沥油后,晾干撒调料;
(5)包装:真空油炸后的物料充氮包装即得所需银耳脆片。
实施例6
一种银耳营养膨化脆片的制备方法,具体包括以下步骤:
(1)原料准备:新鲜银耳清洗干净,去掉黄色底部,撕单片小瓣,备用;面粉加鸡蛋、酵母、糖粉混合均匀,温水调和面团,含水量18-20%,保鲜膜覆盖,恒温培养箱30℃发酵2h,膨胀到两倍体积,揉搓排气后继续于30℃恒温箱中发酵1h,取出排气后备用;糯米淘洗两遍,清水浸泡2h,捞出备用;
(2)银耳浓汤熬制:撕单片小瓣的新鲜银耳、浸泡过的糯米放入电炖锅中,加入总物料质量1.5-3倍的水,开大火炖1小时后关小火慢炖5-7小时,冷却备用;
(3)制片:将步骤(1)中的面团压成厚度为0.3-0.5cm的面片,放入10cm*10cm的模具底部,模具底部抹油,用直径为2-5mm的针向面团表面均匀压孔,孔与孔之间的间距为1cm,之后向模具中的面片上倒入0.5-0.7cm高的熬制好的银耳浓汤,将浓汤中的银耳铺开,禁止其重叠,之后将厚度为0.3-0.5cm,表面用直径为2-5mm的针均匀压孔的薄面片放入银耳上部,将模具连同薄面片等一起放入冰箱中0℃静置2小时后转入-5℃冷冻2h,之后-20℃冷冻2h,取出后迅速将面片切成长5cm,宽2cm的小面片,-5℃冷冻储藏,备用;
(4)真空油炸:锅中烧热油,油沸腾后将步骤(3)中-5℃冷冻储藏的小面片放入油锅5s后立即捞出放入真空油炸锅真空度0.85-0.99MP,油温控制在90-100℃,油炸10-15min,沥油后,晾干撒调料,调味料可以是胡椒粉、盐、五香粉、辣椒粉、孜然粉中的一种或多种混合物,也可不用添加而直接生产原味产品,也可根据消费者需求添加不同的调料来丰富产品口味。
(5)包装:真空油炸后的物料充氮包装即得所需银耳脆片。
实施例7
一种银耳营养膨化脆片的制备方法,具体包括以下步骤:
(1)原料准备:按产品配方质量称取原料;新鲜银耳清洗干净,去掉黄色底部,撕单片小瓣,备用;面粉加鸡蛋、酵母、糖粉混合均匀,温水调和面团,含水量18-20%,保鲜膜覆盖,恒温培养箱30℃发酵2h,膨胀到两倍体积,揉搓排气后继续于30℃恒温箱中发酵1h,取出排气后备用;糯米淘洗两遍,清水浸泡2h,捞出备用;
(2)银耳浓汤熬制:撕单片小瓣的新鲜银耳、浸泡过的糯米放入电炖锅中,加入总物料质量1.5-3倍的水,开大火炖1小时后关小火慢炖5-7小时,冷却备用;
(3)制片:将步骤(1)中的面团压成厚度为0.3-0.5cm的面片,放入10cm*10cm的模具底部,模具底部抹油,用直径为2-5mm的针向面团表面均匀压孔,孔与孔之间的间距为1cm,之后向模具中的面片上倒入0.5-0.7cm高的熬制好的银耳浓汤,将浓汤中的银耳铺开,禁止其重叠,之后将厚度为0.3-0.5cm,表面用直径为2-5mm的针均匀压孔的薄面片放入银耳上部,将模具连同薄面片等一起放入冰箱中0℃静置2小时后转入-5℃冷冻2h,之后-20℃冷冻2h,取出后迅速将面片切成长5cm,宽2cm的小面片,-5℃冷冻储藏,备用;
(4)真空油炸:锅中加油,加高压120MPa,油温控制180-200℃,油炸5-10s,泻压,之后抽真空度0.85-0.99MPa,油温控制在90-100℃,油炸10-15min,趁热600-100rad/min离心3-5min沥油,撒调料,调味料可以是胡椒粉、盐、五香粉、辣椒粉、孜然粉中的一种或多种混合物,也可不用添加而直接生产原味产品,也可根据消费者需求添加不同的调料来丰富产品口味;
(5)包装:真空油炸后的物料充氮包装即得所需银耳脆片。
Claims (5)
1.一种银耳营养膨化脆片,其特征在于,包括以下配方的物质制备:新鲜银耳20-30份、糯米3-5份、面粉50-90份、糖粉1-2份,鸡蛋3-5份、酵母0.05-0.3份、水、调料。
2.一种银耳营养膨化脆片的制备方法,其特征在于,具体包括以下步骤:
(1)原料准备:新鲜银耳清洗干净,去掉黄色底部,撕单片小瓣,备用;面粉加鸡蛋、酵母、糖粉混合均匀,温水调和面团,含水量18-20%,保鲜膜覆盖,恒温培养箱30℃发酵2h,膨胀到两倍体积,揉搓排气后继续于30℃恒温箱中发酵1h,取出排气后备用;糯米淘洗两遍,清水浸泡2h,捞出备用;
(2)银耳浓汤熬制:撕单片小瓣的新鲜银耳、浸泡过的糯米放入电炖锅中,加入总物料质量1.5-3倍的水,开大火炖1小时后关小火慢炖5-7小时,冷却备用;
(3)制片:将步骤(1)中的面团压成厚度为0.3-0.5cm的面片,放入10cm*10cm的模具底部,模具底部抹油,用直径为2-5mm的针向面团表面均匀压孔,孔与孔之间的间距为1cm,之后向模具中的面片上倒入0.5-0.7cm高的熬制好的银耳浓汤,将浓汤中的银耳铺开,禁止其重叠,之后将厚度为0.3-0.5cm,表面用直径为2-5mm的针均匀压孔的薄面片放入银耳上部,将模具连同薄面片等一起放入冰箱中0℃静置2小时后转入-5℃冷冻2h,之后-20℃冷冻2h,取出后迅速将面片切成长5cm,宽2cm的小面片,-5℃冷冻储藏,备用;
(4)真空油炸:锅中烧热油,油沸腾后将步骤(3)中-5℃冷冻储藏的小面片放入油锅5s后立即捞出放入真空油炸锅真空度0.85-0.99MPa,油温控制在90-100℃,油炸10-15min,沥油后,撒调料;
(5)包装:真空油炸后的物料充氮包装即得所需银耳脆片。
3.如权利要求2所述的一种银耳营养膨化脆片的制备方法,其特征在于,所述步骤(4)中的调料为:胡椒粉、盐、五香粉、辣椒粉、孜然粉中的一种或多种混合物。
4.如权利要求2所述的一种银耳营养膨化脆片的制备方法,其特征在于,所述步骤(4)中初油炸过程可采用高压油炸锅初炸,具体操作方法为锅中加油,加高压120MPa,油温控制180-200℃,油炸5-10s,泻压,之后抽真空度0.85-0.99MPa,油温控制在90-100℃,油炸10-15min,沥油。
5.如权利要求2或4所述的一种银耳营养膨化脆片的制备方法,其特征在于,所述沥油过程为将油炸后的银耳脆片趁热600-100rad/min离心3-5min。
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