CN108175062A - 一种美味健康薯片的制作方法 - Google Patents
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Abstract
本发明提供一种美味健康薯片的制作方法,涉及薯片加工技术领域,其包括以下步骤:(1)以优良土豆为原料,清水清洗后蒸煮去皮;(2)先将土豆片进行超声波振荡,然后进行酶解;(3)取铁皮石斛、葎草等粉碎后加入水,升温蒸煮后恒温发酵;(4)浸渍,将酶解土豆片浸入发酵液中抽至真空,进行升温蒸煮、焖制和密封浸泡;(5)向食用油中加入发酵提取液,均匀混合后通入真空油炸机中对浸渍土豆片进行真空油炸处理,并使用紫外光进行持续照射;(6)将炸制土豆充氮包装,得成品美味健康薯片;本发明薯片加工方法,薯片中丙烯酰胺含量下降0.359mg/kg,总胆固醇浓度下降3.25mmol/L,薯片口感酥脆,食用安全健康。
Description
技术领域
本发明涉及薯片加工技术领域,尤其涉及一种美味健康薯片的制作方法。
背景技术
薯片为将土豆去皮处理后经油炸工艺处理制成的食品,其口感酥脆,并其可调以不同风味口感,满足不同口感人群所需要,受到各个阶段人群所喜爱。传统薯片加工中采用油炸工艺,虽然可提高薯片的酥脆感和口感风味,但是土豆中含有的碳水化合物,尤其是淀粉成分,在高油温炸制中使淀粉变性形成丙烯酰胺,丙烯酰胺具有较强的毒性、致基因突变、影响生殖发育和致癌作用,长期食用薯片食品对人体健康造成较大伤害,尤其对代谢能力相对较低的儿童和老人群体;虽然真空油炸技术的引入可大大降低薯片中的油脂含量,降低油制品使用量,提高薯片的健康性,但是其并不能有效避免或降低薯片在炸制中丙烯酰胺的产生。
发明内容
本发明的目的在于提供一种美味健康薯片的制作方法,以解决上述技术问题。
本发明为解决上述技术问题,采用以下技术方案来实现:
一种美味健康薯片的制作方法,包括以下步骤:
(1)预处理:优选无损坏、无发芽的土豆为原料,清水去除泥土等杂质后放入蒸锅中蒸煮30-40min,经冷却、去皮后切片制得土豆片;
(2)酶解:先将土豆片浸入清水中使用超声波振荡26-30min,再向其中加入混合酶剂抽至真空升温恒温酶解2-3h,取出后沥干水分得酶解土豆片,通过超声波振荡和酶解方法可降低土豆片中淀粉含量,降低炸制中丙烯酰胺产生;
(3)发酵液制作:取铁皮石斛、葎草、刺儿菜、柠檬叶、橄榄叶粉碎后加入总质量4-6倍的水,升温蒸煮后加入菌剂在真空环境下恒温发酵25-28h,过滤后浓缩至原体积的1/3,制得发酵液,所提取植物有效成分对土豆片起到护色和淀粉防护作用,可抑制炸制中丙烯酰胺产生;
(4)浸渍:将酶解土豆片浸入发酵液中抽至真空,先升温至60-65℃蒸煮30-35min,保持密封状态降温至36-39℃焖制4-6h,然后在常温环境下密封浸泡2-3天,取出后沥干水分制得浸渍土豆片;
(5)真空炸制:向食用油中加入其质量5%-7%的发酵提取液,抑制炸制中丙烯酰胺产生,提高薯片的食用安全性,均匀混合后通入真空油炸机中对浸渍土豆片进行真空油炸处理,炸制温度为150-160℃,并使用光照强度为280-310lux紫外光对炸制中土豆片进行持续照射,炸制中可起到抑制丙烯酰胺产生,真空状态下冷却后制得炸制土豆;
(6)密封包装:将炸制土豆充氮包装,得成品美味健康薯片。
步骤(2)所述的超声波振荡,其频率为21-24kHz;所述的恒温酶解,其温度为42-45℃。
步骤(2)所述的混合酶剂,其中淀粉酶:蛋白酶质量配比为3-5:1,其加入量为土豆片质量的0.6%-1.0%。
步骤(3)所述的菌剂,其中双歧杆菌:枯草杆菌:根霉菌质量配比为2-3:1:1。
步骤(3)所述的发酵液,其各配制成分质量计份为铁皮石斛12-14份、葎草7-9份、刺儿菜5-8份、柠檬叶4-6份、橄榄叶2-5份。
步骤(5)所述的发酵提取液,为将步骤(3)所得发酵液低温烘干制得提取干粉,再加入其质量3-4倍的无水乙醇,离心过滤后制得发酵提取液。
本发明的有益效果是:酶解,将土豆片浸清水中使用超声波振荡处理,可使土豆片中淀粉析出,降低所加工薯片中淀粉含量,提高薯片的健康属性;而采用淀粉酶和蛋白酶对土豆片进行酶解,可降低土豆片中淀粉含量,降低薯片炸制过程中丙烯酰胺含量。发酵液制作,以铁皮石斛、葎草等为原料,通过蒸煮和发酵方法提取其中植物活性成分,通过对土豆浸渍可起到护色和防护淀粉作用,降低土豆炸制中丙烯酰胺产生,提高土豆的感官属性和食用保健性。真空炸制,通过无水乙醇提取发酵液中有机溶性植物活性成分,可抑制土豆在炸制过程中丙烯酰胺含量产生,提高薯片的食用安全性,而对炸制中的土豆采用紫外光照射,同样可起到抑制丙烯酰胺的产生,降低薯片中丙烯酰胺的产生;而采用真空低温油炸技术可降低薯片中油脂含量和食用油使用量。
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,但下述实施例仅仅为本发明的优选实施例,并非全部。基于实施方式中的实施例,本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例,都属于本发明的保护范围。下述实施例中的实验方法,如无特殊说明,均为常规方法,下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1:
一种美味健康薯片的制作方法,包括以下步骤:
(1)预处理:优选无损坏、无发芽的土豆为原料,清水去除泥土等杂质后放入蒸锅中蒸煮33min,经冷却、去皮后切片制得土豆片;
(2)酶解:先将土豆片浸入清水中使用频率为22kHz超声波振荡27min,再向其中加入土豆片质量0.7%的混合酶剂抽至真空升温至43℃恒温酶解2.5h,取出后沥干水分得酶解土豆片,通过超声波振荡和酶解方法可降低土豆片中淀粉含量,降低炸制中丙烯酰胺产生;
(3)发酵液制作:按照质量计份称取铁皮石斛12.4份、葎草7.1份、刺儿菜56份、柠檬叶4.2份、橄榄叶3份粉碎后加入总质量4.5倍的水,升温蒸煮后加入菌剂在真空环境下恒温发酵26h,过滤后浓缩至原体积的1/3,制得发酵液,所提取植物有效成分对土豆片起到护色和淀粉防护作用,可抑制炸制中丙烯酰胺产生;
(4)浸渍:将酶解土豆片浸入发酵液中抽至真空,先升温至62℃蒸煮31min,保持密封状态降温至37℃焖制4.5h,然后在常温环境下密封浸泡2.5天,取出后沥干水分制得浸渍土豆片;
(5)真空炸制:向食用油中加入其质量5.3%的发酵提取液,抑制炸制中丙烯酰胺产生,提高薯片的食用安全性,均匀混合后通入真空油炸机中对浸渍土豆片进行真空油炸处理,炸制温度为152℃,并使用光照强度为290lux紫外光对炸制中土豆片进行持续照射,炸制中可起到抑制丙烯酰胺产生,真空状态下冷却后制得炸制土豆;
(6)密封包装:将炸制土豆充氮包装,得成品美味健康薯片。
步骤(2)所述的混合酶剂,其中淀粉酶:蛋白酶质量配比为3:1。
步骤(3)所述的菌剂,其中双歧杆菌:枯草杆菌:根霉菌质量配比为2:1:1。
步骤(5)所述的发酵提取液,为将步骤(3)所得发酵液低温烘干制得提取干粉,再加入其质量3倍的无水乙醇,离心过滤后制得发酵提取液。
实施例2:
(1)预处理:优选无损坏、无发芽的土豆为原料,清水去除泥土等杂质后放入蒸锅中蒸煮38min,经冷却、去皮后切片制得土豆片;
(2)酶解:先将土豆片浸入清水中使用频率为23kHz超声波振荡29min,再向其中加入土豆片质量0.9%的混合酶剂抽至真空升温至44℃恒温酶解3h,取出后沥干水分得酶解土豆片,通过超声波振荡和酶解方法可降低土豆片中淀粉含量,降低炸制中丙烯酰胺产生;
(3)发酵液制作:按照质量计份称取铁皮石斛13.6份、葎草8.5份、刺儿菜7份、柠檬叶5.4份、橄榄叶4份粉碎后加入总质量5.5倍的水,升温蒸煮后加入菌剂在真空环境下恒温发酵27h,过滤后浓缩至原体积的1/3,制得发酵液,所提取植物有效成分对土豆片起到护色和淀粉防护作用,可抑制炸制中丙烯酰胺产生;
(4)浸渍:将酶解土豆片浸入发酵液中抽至真空,先升温至64℃蒸煮34min,保持密封状态降温至38℃焖制5.5h,然后在常温环境下密封浸泡3天,取出后沥干水分制得浸渍土豆片;
(5)真空炸制:向食用油中加入其质量6.8%的发酵提取液,抑制炸制中丙烯酰胺产生,提高薯片的食用安全性,均匀混合后通入真空油炸机中对浸渍土豆片进行真空油炸处理,炸制温度为157℃,并使用光照强度为300lux紫外光对炸制中土豆片进行持续照射,炸制中可起到抑制丙烯酰胺产生,真空状态下冷却后制得炸制土豆;
(6)密封包装:将炸制土豆充氮包装,得成品美味健康薯片。
步骤(2)所述的混合酶剂,其中淀粉酶:蛋白酶质量配比为5:1。
步骤(3)所述的菌剂,其中双歧杆菌:枯草杆菌:根霉菌质量配比为3:1:1。
步骤(5)所述的发酵提取液,为将步骤(3)所得发酵液低温烘干制得提取干粉,再加入其质量4倍的无水乙醇,离心过滤后制得发酵提取液。
对比1:
本对比1与实施例1比较,未进行步骤(2)中超声波振荡和酶解,其他步骤与实施例1相同。
对比2:
本对比2与实施例1比较,步骤(3)发酵液中未使用铁皮石斛和葎草,其他步骤与实施例1相同。
对比3:
本对比3与实施例2比较,未进行步骤(4)浸渍,其他步骤与实施例2相同。
对比4:
本对比4与实施例2比较,未进行步骤(5)中发酵提取液使用,其他步骤与实施例2相同。
对比5:
本对比5与实施例2比较,未进行步骤(5)中紫外光使用,其他步骤与实施例2相同。
对照组:
对照组对土豆片采用真空油炸工艺,未使用超声波振荡和酶解、发酵液、浸渍、发酵提取液和紫外光。
对实施例1、实施例2、对比1、对比2、对比3、对比4、对比5及对照组,统计薯片中丙烯酰胺含量、总胆固醇浓度(食用后2h测试)。
实验数据:
综合结果:本发明薯片加工方法,与对照组比较,薯片中丙烯酰胺含量下降0.359mg/kg,食用薯片后总胆固醇浓度下降3.25mmol/L;采用浸渍、发酵提取液和紫外光方法,可降低薯片中丙烯酰胺含量为0.131mg/kg、0.082mg/kg、0.064mg/kg,可降低薯片中总胆固醇浓度为1.18mmol/L、0.74mmol/L、0.58mmol/L。
以上显示和描述了本发明的基本原理、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仅为本发明的优选例,并不用来限制本发明,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)
1.一种美味健康薯片的制作方法,其特征在于,包括以下步骤:
(1)预处理:优选无损坏、无发芽的土豆为原料,清水去除泥土等杂质后放入蒸锅中蒸煮30-40min,经冷却、去皮后切片制得土豆片;
(2)酶解:先将土豆片浸入清水中使用超声波振荡26-30min,再向其中加入混合酶剂抽至真空升温恒温酶解2-3h,取出后沥干水分得酶解土豆片;
(3)发酵液制作:取铁皮石斛、葎草、刺儿菜、柠檬叶、橄榄叶粉碎后加入总质量4-6倍的水,升温蒸煮后加入菌剂在真空环境下恒温发酵25-28h,过滤后浓缩至原体积的1/3,制得发酵液;
(4)浸渍:将酶解土豆片浸入发酵液中抽至真空,先升温至60-65℃蒸煮30-35min,保持密封状态降温至36-39℃焖制4-6h,然后在常温环境下密封浸泡2-3天,取出后沥干水分制得浸渍土豆片;
(5)真空炸制:向食用油中加入其质量5%-7%的发酵提取液,均匀混合后通入真空油炸机中对浸渍土豆片进行真空油炸处理,炸制温度为150-160℃,并使用光照强度为280-310lux紫外光对炸制中土豆片进行持续照射,真空状态下冷却后制得炸制土豆;
(6)密封包装:将炸制土豆充氮包装,得成品美味健康薯片。
2.根据权利要求1所述的味健康薯片的制作方法,其特征在于:步骤(2)所述的超声波振荡,其频率为21-24kHz;所述的恒温酶解,其温度为42-45℃。
3.根据权利要求1所述的味健康薯片的制作方法,其特征在于:步骤(2)所述的混合酶剂,其中淀粉酶:蛋白酶质量配比为3-5:1,其加入量为土豆片质量的0.6%-1.0%。
4.根据权利要求1所述的味健康薯片的制作方法,其特征在于:步骤(3)所述的菌剂,其中双歧杆菌:枯草杆菌:根霉菌质量配比为2-3:1:1。
5.根据权利要求1所述的味健康薯片的制作方法,其特征在于:步骤(3)所述的发酵液,其各配制成分质量计份为铁皮石斛12-14份、葎草7-9份、刺儿菜5-8份、柠檬叶4-6份、橄榄叶2-5份。
6.根据权利要求1所述的味健康薯片的制作方法,其特征在于:步骤(5)所述的发酵提取液,为将步骤(3)所得发酵液低温烘干制得提取干粉,再加入其质量3-4倍的无水乙醇,离心过滤后制得发酵提取液。
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