CN108094876A - 一种速食营养米粉的加工方法 - Google Patents
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Abstract
本发明公开了一种速食营养米粉的加工方法,涉及素食米粉技术领域,包括如下步骤:(1)原料预处理,(2)粉碎,(3)挤压糊化,(4)米粉制作。本发明通过挤压糊化处理,增强所制米粉的韧性,并使其具有爽滑口感,避免米粉经热水冲泡后出现断条现象;整个工艺步骤简单易行,控制条件参数明确,工艺重复性好,从而保证所制米粉的质量。
Description
技术领域:
本发明涉及素食米粉技术领域,具体涉及一种速食营养米粉的加工方法。
背景技术:
米粉是我国的传统稻米食品之一,具有悠久的历史。在我国南方和东南亚国家深受消费者的喜爱,米粉经过上千年的不断发展至今品种繁多。随着生活节奏的加快和生活水平的提高,近年来米粉尤其是速食米粉的生产和消费在我国得到了迅速发展。
速食米粉韧性好、复水迅速、口感滑爽、使用方便,比较符合我国人民的饮食生活习惯,因而受到了广大消费者的喜爱。但是,目前速食米粉仍存在缺乏韧性和滑爽的口感、复水时间较长、易断条等问题,进而影响了消费者对其的青睐。
发明内容:
本发明所要解决的技术问题在于提供一种工艺步骤简单易行、控制条件参数明确、工艺重复性好的速食营养米粉的加工方法。
本发明所要解决的技术问题采用以下的技术方案来实现:
一种速食营养米粉的加工方法,包括如下步骤:
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60-80目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-25wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过60-80目筛,即得糊化粉;
(4)米粉制作:将糊化粉加55-60℃水搅拌成糊状,并加入植物油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
所述步骤(1)中原料由20份大米混合1-5份杂粮而成。
所述杂粮选自黄豆、绿豆、黑豆、燕麦、苦荞、花生中的一种或多种。
所述步骤(4)中糊化粉、水、植物油的质量比为10:50-100:0.2-0.5。
所述植物油选自菜籽油、大豆油、米糠油、花生油、葵花籽油、芝麻油、玉米油、橄榄油、棉籽油中的一种。
所述步骤(1)中原料还包含0.5-1份中药杀菌剂。
所述中药杀菌剂由如下重量份数的原料制成:地瓜叶5-10份、苏子叶5-10份、藤椒叶1-5份、芝麻叶1-5份、鱼腥草叶0.5-2份、藿香叶0.5-2份、井边草0.5-2份、山楂根0.05-0.5份,其制备方法为:先将地瓜叶、苏子叶、藤椒叶、芝麻叶、鱼腥草叶、藿香叶、井边草、山楂根加入2-3倍总重的水中,浸润15-30min后利用功率1.5kW磨浆机磨浆1-3h,过滤,滤液备用,将所得滤渣送入冷冻干燥机中,充分干燥后经粉碎机制成粗粉,并将所制粗粉加入滤液中,混合均匀,所得混合物再次送入冷冻干燥机中,干燥所得固体经超微粉碎机制成微粉,即得中药杀菌剂。
本发明的有益效果是:
(1)本发明通过挤压糊化处理,增强所制米粉的韧性,并使其具有爽滑口感,避免米粉经热水冲泡后出现断条现象;整个工艺步骤简单易行,控制条件参数明确,工艺重复性好,从而保证所制米粉的质量;
(2)本发明通过杂粮的添加,提高所制米粉的营养价值;并通过制粉时植物油的添加,增强所制米粉的爽滑口感,避免米粉经热水冲泡后在短时间内出现起坨现象,同时保证米粉的清香口感;
(3)本发明通过中药杀菌剂的添加对所制米粉起到杀菌作用,这样在包装时就无需另外进行灭菌操作,并且常规高压蒸汽灭菌会使米粉含水量增加,不利于速食米粉的储存;所用中药杀菌剂选用八种中药,以细菌和霉菌作为防治对象,遵循君臣佐使的配伍关系,其中地瓜叶和苏子叶作为君药,藤椒叶和芝麻叶作为臣药,鱼腥草叶、藿香叶与井边草作为佐药,山楂根作为使药,在保证食用安全性的同时赋予米粉抑菌性能。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;原料由20kg大米混合1kg绿豆而成;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-20wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过80目筛,即得糊化粉;
(4)米粉制作:将10kg糊化粉加50kg 55-60℃水搅拌成糊状,并加入0.5kg米糠油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
实施例2
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;原料由20kg大米混合2kg绿豆而成;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-20wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过80目筛,即得糊化粉;
(4)米粉制作:将10kg糊化粉加60kg 55-60℃水搅拌成糊状,并加入0.5kg米糠油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
实施例3
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;原料由20kg大米混合1kg绿豆、0.5kg中药杀菌剂而成;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-20wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过80目筛,即得糊化粉;
(4)米粉制作:将10kg糊化粉加50kg 55-60℃水搅拌成糊状,并加入0.5kg米糠油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
中药杀菌剂的制备:先将10g地瓜叶、5g苏子叶、2g藤椒叶、2g芝麻叶、0.5g鱼腥草叶、1g藿香叶、0.5g井边草、0.1g山楂根加入3倍总重的水中,浸润30min后利用功率1.5kW磨浆机磨浆2h,过滤,滤液备用,将所得滤渣送入冷冻干燥机中,充分干燥后经粉碎机制成粗粉,并将所制粗粉加入滤液中,混合均匀,所得混合物再次送入冷冻干燥机中,干燥所得固体经超微粉碎机制成微粉,即得中药杀菌剂。
实施例4
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;原料由20kg大米混合1kg绿豆、0.5kg中药杀菌剂而成;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-20wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过80目筛,即得糊化粉;
(4)米粉制作:将10kg糊化粉加50kg 55-60℃水搅拌成糊状,并加入0.5kg米糠油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
中药杀菌剂的制备:先将10g地瓜叶、5g苏子叶、3g藤椒叶、2g芝麻叶、0.5g鱼腥草叶、0.5g藿香叶、0.5g井边草、0.1g山楂根加入3倍总重的水中,浸润30min后利用功率1.5kW磨浆机磨浆2h,过滤,滤液备用,将所得滤渣送入冷冻干燥机中,充分干燥后经粉碎机制成粗粉,并将所制粗粉加入滤液中,混合均匀,所得混合物再次送入冷冻干燥机中,干燥所得固体经超微粉碎机制成微粉,即得中药杀菌剂。
对照例
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;原料由20kg大米混合2kg绿豆而成;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60目筛,即得粉料;
(3)米粉制作:将10kg粉料加60kg 55-60℃水搅拌成糊状,并加入0.5kg米糠油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
实施例5
分别利用实施例1、实施例2、对照例加工速食营养米粉,对所制米粉的冲泡后食用质量进行记录,并测定实施例3、实施例4中所制中药杀菌剂的抑菌效果,结果如表1所示。
表1本发明所制米粉的食用质量和中药杀菌剂的抑菌效果
组别 | 食用质量 | 抑菌率/% |
实施例1 | 韧性强、口感爽滑 | / |
实施例2 | 韧性强、口感爽滑 | / |
实施例3 | / | 99.39 |
实施例4 | / | 99.58 |
对照例 | 断条、起坨 | / |
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种速食营养米粉的加工方法,其特征在于,包括如下步骤:
(1)原料预处理:经筛选机除去原料中的杂质,并经水洗后烘干至含水量降到10wt%以下;
(2)粉碎:利用粉碎机将去杂后的原料粉碎,并过60-80目筛,即得粉料;
(3)挤压糊化:将粉料加入双螺杆挤压机,调节粉料水分在15-25wt%,一次糊化挤压制条,设定挤压条件为一区50-60℃、二区60-80℃、三区80-100℃、四区100-120℃、五区130-150℃、六区60-80℃,螺杆转速340r/min,条状挤出物于45-50℃下烘干至恒重,再经粉碎后过60-80目筛,即得糊化粉;
(4)米粉制作:将糊化粉加55-60℃水搅拌成糊状,并加入植物油,混合均匀后利用漏粉机漏粉,漏粉后于55-60℃下干燥成型,干燥至含水量低于15wt%,最后入袋包装,即得速食营养米粉。
2.根据权利要求1所述的速食营养米粉的加工方法,其特征在于:所述步骤(1)中原料由20份大米混合1-5份杂粮而成。
3.根据权利要求2所述的速食营养米粉的加工方法,其特征在于:所述杂粮选自黄豆、绿豆、黑豆、燕麦、苦荞、花生中的一种或多种。
4.根据权利要求1所述的速食营养米粉的加工方法,其特征在于:所述步骤(4)中糊化粉、水、植物油的质量比为10:50-100:0.2-0.5。
5.根据权利要求1所述的速食营养米粉的加工方法,其特征在于:所述植物油选自菜籽油、大豆油、米糠油、花生油、葵花籽油、芝麻油、玉米油、橄榄油、棉籽油中的一种。
6.根据权利要求2所述的速食营养米粉的加工方法,其特征在于:所述步骤(1)中原料还包含0.5-1份中药杀菌剂。
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