CN108185291A - 一种速冻面米食品及其制作方法 - Google Patents
一种速冻面米食品及其制作方法 Download PDFInfo
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- CN108185291A CN108185291A CN201810077353.XA CN201810077353A CN108185291A CN 108185291 A CN108185291 A CN 108185291A CN 201810077353 A CN201810077353 A CN 201810077353A CN 108185291 A CN108185291 A CN 108185291A
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- A—HUMAN NECESSITIES
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Abstract
本发明属于速冻食品技术领域,尤其涉及一种速冻面米食品及其制作方法。本发明中采用羟丙甲纤维素醚加入到面团中,提高面团的保水性、抗冻性能、口感和破损率,制备的速冻水饺形状更为立体;速冻油中甘草粉改善馅料的甜味,对消化系统、呼吸系统、神经系统、内分泌系统等均具有调节和保护活性;柑橘膳食纤维有效防止水分迁移,增加保水性、弹性和口感;营养物质和山药粉增强营养性的同时改善了馅料的风味和口感,提高了速冻油的稳定性和质地均匀细腻性,明显改善了速冻食品的速冻油硬度高,风味差,营养低和速冻食品易开裂等问题;营养物质符合中医中君臣佐使理论,配方各组分相辅相成,共奏清心安神之效,改善睡眠质量。
Description
技术领域
本发明属于速冻食品技术领域,尤其涉及一种速冻面米食品及其制作方法。
背景技术
速冻食品是通过急速低温(-18℃以下)加工出来的速冻食品,食物组织中的水分、汁液不会流失,而且在这样的低温下,微生物基本上不会繁殖,食品的安全有了保证。速冻食品Fast Frozen Food是将需速冻的食品,经过适当的前处理,通过各种方式急速冻结,经包装储存于-18℃—-20℃下(一般要求,不同食物要求温度不同)的连贯低温条件下送抵消费地点的低温产品,其最大优点完全以低温来保存食品原有品质(使食品内部的热或支持各种化学活动的能量降低,同时将细胞的部分游离水冻结,及降低水分活度),而不借助任何防腐剂和添加剂,同时使食品营养最大限度的保存下来。具有原食品美味、方便、健康、卫生、营养、实惠(错开季节,提升食品值,创造更高效益)的优点。
目前工业速冻食品的生产过程中,大多使用速冻隧道对食品进行冻结。先采用制冷剂对空气进行降温,再由冷空气直接食品与食品换热。因空气的导热性差,表面传热系数小,使得冻结速度慢,冻结效率低。现有速冻设备大多使用钢带连续式或双螺旋隧道冻结装置,此类设备投资多、占地大、效率低、冻结时间长、能耗高、干耗大,且大多适合厚度、粒径小的食品。
食品组织内冰晶的大小与分布情况对食品的质量有非常大的影响,而冰晶的大小与冻结速度有关。现有技术中速冻食品生产耗时30min,被冻结食品组织内冰晶颗粒大,生成速度慢,对食品质量影响较大。食品冻结过程中细胞会受到冰晶的挤压产生变形或破裂,从而破坏食品的组织结构,导致食品质量下降。
速冻米面食品是指以小麦粉、大米、杂粮等谷物为主要原料,或同时配以肉、禽、蛋、水产品、蔬菜、果料、糖、油、调味品等单一或者多种配料为馅料,经加工成型(或熟制)并速冻而成的食品。速冻米面食品大多是我国家庭日常食用的传统食品,既可作为主食也可当作点心食用。其出现大大节省了原料购买和处理加工的时间,给现代城市的快节奏生活带来便利,并且速冻技术的规模化运用也能完好保证米面食品的营养和风味。
液氮为无色透明液体,化学性质稳定,且对食品成分呈惰性,与食品成分不发生化学反应,符合食品卫生的要求,是一种理想的冻结保鲜剂。液氮在常压下的沸点为﹣195.8℃,当它与食品接触时,能吸收的蒸发潜热为198.9KJ/Kg;再让氮蒸气升温至-20℃,平均比热以1.047kJ/(kg.K)计,则能吸收184.1kJ/kg,两项合计为383.0kJ/kg。近年来,世界冷冻食品处于一个持续增长的时期,冷冻食品工业已成为食品工业最具活力的一部分。液氮速冻技术是通过液氮与食品直接接触吸收大量热量致使食品冻结的技术,因其冻结速度快、时间短、食品质量好、卫生环保、安全无污染而被作为一种绿色的冷冻剂广泛使用。面米产品通常在加工和冷冻贮藏过程中出现严重的脱水干裂和淀粉老化、回生的现象,直接影响产品的品质,但是国内在此方面的技术还不够成熟,仍存在缺陷,应用效果不好。
发明内容
发明目的:为了克服以上问题,本发明的目的是提供一种速冻面米食品及其制作方法。
技术方案:本发明的目的在于提供一种抗冻效果好的速冻食品的制备方法,以可食用面粉为原料经制皮包馅成型后经液氮速冻后包装而成,生产方法包括原辅料验收、配料(CCP1)、搅拌、醒发、面团成型、制馅、包馅成型、蒸煮(CCP2)、冷却、内包装、速冻(CCP3)、外包装、入库冻藏、出厂检验、出厂,具体包括以下步骤:
(1)确认原辅料来自合格供应商,检查每批次合格证明和检测报告,验收合格入库,不合格退回供应商;
(2)严格按照配方进行配料,所述配方包括面皮和馅料,其中面皮原料为将可食用粉、羟丙甲纤维素醚水溶液和水按照重量比100:(0.5-2):(50-60)搅拌混合均匀并用和面机制成软硬适中的面团,然后将面团醒发15-30min后通过面条机轧面切段制皮,其中所述的羟丙甲纤维素醚水溶液的浓度为0.5-2%;馅料包括以下原料:甘草粉、山药粉、茯苓粉、鱼糜、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油、生姜;将所述的馅料原料加入到制冷打浆装置中搅拌混合均匀备用,将上述面皮和馅料包馅成型制成所需的面米食品;
(3)将步骤(2)制成的面米食品中加入由玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物组成的复合保水剂,置于蒸箱中于90℃-100℃,蒸煮10-20min,后置于湿度为10-15%的真空冷却室内真空冷却20-30min,直至所述面米食品水分活度将至0.6-0.8aw;
(4)将步骤(3)冷却后的面米食品进行真空内包装;
(5)将经过内包装后的面米食品送入液氮冷冻机内,将液氮冷冻机温度调为﹣150~﹣110℃,面米食品经过入料口进入液氮冷冻机中后经过前端防溢段、速冻段、后端防溢段,面米食品进入到速冻段时中心温度以5℃速度下降,直至面米食品的中心温度达到﹣20~﹣18℃,最后经出料后送入到包装区域;
(6)采用气调式保鲜包装机进行外包装,充入食品级惰性气体并将内包装内的氧气含量控制在体积计0.5%以下,所述的食品级惰性气体为氮气和二氧化碳的混合气体,其中氮气的体积百分含量为95-99%,二氧化碳的体积百分含量为1-5%;
(7)将经外包装后的面米食品置于﹣18℃温度以下的冷库冻藏;
(8)成品出厂检验和出厂。
优选地,所述步骤(2)中羟丙甲纤维素醚水溶液制备方法为将0.5-2g羟丙甲纤维素缓慢加入到100ml的80℃热水中,确保充分溶胀后冷却至室温而成。
优选地,所述步骤(2)中可食用粉为小麦粉中添加5%-10%的面筋蛋白粉混合而成。
优选地,所述步骤(2)中各原料重量份为甘草粉0.3-0.5份、山药粉3-5份、茯苓粉2-4份、鱼糜100份、蛋清液4-6份、速冻油1-3份、海藻糖2-4份、柠檬酸0.5-1份、三聚磷酸钠1-3份、果胶0.5-1份、食用盐2-3份、蚝油1-2份、生姜1-2份;其中鱼糜为采用鱿鱼和墨鱼在0-5℃下用孔板孔径为4mm的绞肉机绞制两次,分别得到鱿鱼鱼糜和墨鱼鱼糜,按重量比(6.5-8.5):(1.5-3.5)混合均匀得到混合鱼糜。
优选地,所述步骤(2)中各原料混合顺序为:制备混合鱼糜后倒入斩拌机中低速搅拌3-5min,再加入配方量的甘草粉、山药粉、茯苓粉、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油和生姜中速搅拌10-15min,在4℃下斩拌混合均匀得到馅料并于4℃下腌制2-3h即可。
优选地,所述步骤(2)中速冻油包括以下重量份:橄榄油20-30份、精炼大豆油30-40份、深海鱼油20-30份、瓜尔豆胶1-2份、复合乳化剂5-15份、柑橘膳食纤维30-50份、维生素E1-2份、营养物质8-16份、纯净水200-300份;所述营养物质为百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物,其中百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物的质量比为(2-4):(3-5):(3-5):(2-4):(2-4):(1-2),其中百合提取物中百合果多糖含量20%,酸枣仁提取物中酸枣仁皂苷含量2%,茯苓提取物中茯苓多糖含量20%,莲子提取物中多糖含量30%,枸杞提取物中枸杞多糖含量20%,五味子提取物中五味子总素5%;所述步骤(2)中复合乳化剂为吐温80、单甘脂和卵磷脂按照质量比为(3-6):(2-4):(1-3)。
优选地,所述步骤(3)中复合保水剂为玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物按照重量份15-25份:50-60份、5-10份、0.5-1份、10-20份。
优选地,所述黄秋葵提取物制备方法为将新鲜黄秋葵洗净烘干后粉碎后按照1:10-15的质量体积比加入纯净水回流提取2-3次过滤,合并滤液后减压浓缩并冷冻干燥得到。
优选地,所述步骤(5)中液氮冷冻机包括冷冻机体和输送装置,所述输送装置贯穿所述冷冻机体,所述输送装置包括进料段、第一防溢段、速冻段、第二防溢段和出料段,所述进料段和出料段均位于所述冷冻机体外部,所述速冻段位于所述冷冻机体内部,所述第一防溢段和第二防溢段对称设置在速冻段两端且所述第一防溢段位于进料端口内侧处、第二防溢段位于出料端口内侧处,所述冷冻机体上端外侧设有液氮储存装置,所述液氮储存装置和冷冻机体通过喷管连通,所述喷管设置在液氮储存装置底端且喷管的喷口端正对着输送装置的速冻段;所述冷冻机体内部顶端对称设有导流板,所述导流板内侧设有液氮扩散风机;所述冷冻机体内部位于所述速冻段下方设有抽风机和余量回收装置,所述抽风机和余量回收装置之间通过管道连通,所述余量回收装置设置在冷冻机体内部底端。
优选地,所述面米食品包括饺子、包子、馒头、面包,满足GB19295标准的速冻面米食品。
上述技术方案可以看出,本发明具有如下有益效果:本发明所述的速冻面米食品的制作方法,本发明中采用羟丙甲纤维素醚加入到面团中,可以提高面团的保水性、抗冻性能、口感和破损率,具有保形效果,制备的速冻水饺形状更为立体;速冻油中甘草粉作为甜味剂,不仅可以改善馅料的甜味,在加工过程和储藏过程中不会发生美拉德反应,不产生褐变,保持馅料原有色泽,同时还能对消化系统、呼吸系统、神经系统、内分泌系统等均具有调节和保护活性;柑橘膳食纤维特性可以使油和水保存在自身孔径中,可以有效防止水分迁移,增加保水性、弹性和口感,有助于提高消化能力,健脾理气;鱼糜不仅营养丰富,蛋白质含量高,脂肪含量低,而且口感好,肉质细腻,易消化吸收;营养物质和山药粉增强营养性的同时改善了馅料的风味和口感,提高了速冻油的稳定性和质地均匀细腻性,明显改善了速冻食品的速冻油硬度高,风味差,营养低等问题,同时还改善了速冻食品开裂等问题;速冻油营养物质成分百合性甘,寒,归心、肺经;养阴润肺,清心安神,用于阴虚燥咳、痨嗽咳血、虚烦惊悸、失眠多梦、精神恍惚;茯苓性甘、淡、平,归心、肺、脾、肾经,利水渗湿,健脾,宁心,用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠;酸枣仁性甘、酸、平,归肝、胆、心经,养心补肝,宁心安神,敛汗,生津,用于虚烦不眠,惊悸多梦,体虚多汗,津伤口渴;莲子性甘、涩,平,归脾、肾、心经,补脾止泻,止带,益肾涩精,养心安神,用于脾虚泄泻,带下,遗精,心悸失眠;黄芪性甘,微温,归肺、脾经,补气升阳,固表止汗,利水消肿,生津养血,行滞通痹,托毒排脓,敛疮生肌,用于气虚乏力,食少便溏,中气下陷,久泻脱肛,便血崩漏,表虚自汗,气虚水肿,内热消渴,血虚萎黄,半身不遂,痹痛麻木,痈疽难溃,久溃不敛;枸杞子性甘,平,归肝,肾经,滋补肝肾,益精明目,用于虚劳精亏,腰膝酸痛,眩晕耳鸣,阳痿遗精,内热消渴,血虚萎黄,目昏不明;五味子性酸、甘、温,归肺、心、肾经,收敛固涩,益气生津,补肾宁心,用于久咳虚喘,梦遗滑精,遗尿尿频,久泻不止,自汗盗汗,津伤口渴,内热消渴,心悸失眠;符合中医中君臣佐使理论,配方各组分相辅相成,相得益彰,共奏清心安神之效,改善睡眠质量,对睡眠质量不好的人群具有一定的改善作用;复合保水剂的添加降低了面米食品的水分活度的同时又不至于水分流失严重,有效防止面米食品的老化,黄秋葵提取物营养丰富,具有健肠胃、滋阴补阳之效,海藻酸丙二醇酯能和蛋白质、淀粉进行交联反应,亲油性大,改善油脂微粒的分散稳定性和抗融化性,黄原胶在面米食品速冻解冻过程中具有极佳的稳定性和持水性,降低面米老化、回生机率,减少和控制冰晶的形成;液氮冷冻机包括前端防溢段和后端防溢段,降低了液氮的泄露,保证了操作人员的安全;配料、蒸煮和速冻为整个工艺的三个关键控制点,通过严格控制此工艺条件,大大提高了面米食品的品质。
附图说明
图1为本发明速冻面米食品工艺流程图;
图2为本发明液氮冷冻机的结构示意图。
图中:1-冷冻机体,2-输送装置,21-进料段,22-第一防溢段,23-速冻段,24-第二防溢段,25-出料段,3-液氮储存装置,31-喷管,4-导流板,5-液氮扩散风机,6-抽风机,7-余量回收装置,8-管道。
具体实施方式
下面结合具体实施例,进一步阐明本发明。
实施例1
一种抗冻效果好的速冻食品的制备方法,以可食用面粉为原料经制皮包馅成型后经液氮速冻后包装而成,生产方法包括原辅料验收、配料(CCP1)、搅拌、醒发、面团成型、制馅、包馅成型、蒸煮(CCP2)、冷却、内包装、速冻(CCP3)、外包装、入库冻藏、出厂检验、出厂,本发明所述的CCP1、CCP2和CCP3均为关键控制点,具体包括以下步骤:
(1)确认原辅料来自合格供应商,检查每批次合格证明和检测报告,验收合格入库,不合格退回供应商;
(2)严格按照配方进行配料,所述配方包括面皮和馅料,其中面皮原料为将可食用粉、羟丙甲纤维素醚水溶液和水按照重量比100:(0.5-2):(50-60)搅拌混合均匀并用和面机制成软硬适中的面团,然后将面团醒发15-30min后通过面条机轧面切段制皮,其中所述的羟丙甲纤维素醚水溶液的浓度为0.5-2%;馅料包括以下原料:甘草粉、山药粉、茯苓粉、鱼糜、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油、生姜;将所述的馅料原料加入到制冷打浆装置中搅拌混合均匀备用,将上述面皮和馅料包馅成型制成所需的面米食品;
(3)将步骤(2)制成的面米食品中加入由玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物组成的复合保水剂,置于蒸箱中于90℃-100℃,蒸煮10-20min,后置于湿度为10-15%的真空冷却室内真空冷却20-30min,直至所述面米食品水分活度将至0.6-0.8aw;
(4)将步骤(3)冷却后的面米食品进行真空内包装;
(5)将经过内包装后的面米食品送入液氮冷冻机内,将液氮冷冻机温度调为﹣150~﹣110℃,面米食品经过入料口进入液氮冷冻机中后经过前端防溢段、速冻段、后端防溢段,面米食品进入到速冻段时中心温度以5℃速度下降,直至面米食品的中心温度达到﹣20~﹣18℃,最后经出料后送入到包装区域;
(6)采用气调式保鲜包装机进行外包装,充入食品级惰性气体并将内包装内的氧气含量控制在体积计0.5%以下,所述的食品级惰性气体为氮气和二氧化碳的混合气体,其中氮气的体积百分含量为95-99%,二氧化碳的体积百分含量为1-5%;
(7)将经外包装后的面米食品置于﹣18℃温度以下的冷库冻藏;
(8)成品出厂检验和出厂。
所述步骤(2)中羟丙甲纤维素醚水溶液制备方法为将0.5-2g羟丙甲纤维素缓慢加入到100ml的80℃热水中,确保充分溶胀后冷却至室温而成。
所述步骤(2)中可食用粉为小麦粉中添加5%-10%的面筋蛋白粉混合而成。
所述步骤(2)中各原料重量份为甘草粉0.3-0.5份、山药粉3-5份、茯苓粉2-4份、鱼糜100份、蛋清液4-6份、速冻油1-3份、海藻糖2-4份、柠檬酸0.5-1份、三聚磷酸钠1-3份、果胶0.5-1份、食用盐2-3份、蚝油1-2份、生姜1-2份;其中鱼糜为采用鱿鱼和墨鱼在0-5℃下用孔板孔径为4mm的绞肉机绞制两次,分别得到鱿鱼鱼糜和墨鱼鱼糜,按重量比(6.5-8.5):(1.5-3.5)混合均匀得到混合鱼糜。
所述步骤(2)中各原料混合顺序为:制备混合鱼糜后倒入斩拌机中低速搅拌3-5min,再加入配方量的甘草粉、山药粉、茯苓粉、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油和生姜中速搅拌10-15min,在4℃下斩拌混合均匀得到馅料并于4℃下腌制2-3h即可。
所述步骤(2)中速冻油包括以下重量份:橄榄油20-30份、精炼大豆油30-40份、深海鱼油20-30份、瓜尔豆胶1-2份、复合乳化剂5-15份、柑橘膳食纤维30-50份、维生素E1-2份、营养物质8-16份、纯净水200-300份;所述营养物质为百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物,其中百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物的质量比为(2-4):(3-5):(3-5):(2-4):(2-4):(1-2),其中百合提取物中百合果多糖含量20%,酸枣仁提取物中酸枣仁皂苷含量2%,茯苓提取物中茯苓多糖含量20%,莲子提取物中多糖含量30%,枸杞提取物中枸杞多糖含量20%,五味子提取物中五味子总素5%;所述步骤(2)中复合乳化剂为吐温80、单甘脂和卵磷脂按照质量比为(3-6):(2-4):(1-3)。
所述步骤(3)中复合保水剂为玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物按照重量份15-25份:50-60份、5-10份、0.5-1份、10-20份。
所述黄秋葵提取物制备方法为将新鲜黄秋葵洗净烘干后粉碎后按照1:10-15的质量体积比加入纯净水回流提取2-3次过滤,合并滤液后减压浓缩并冷冻干燥得到。
如图2所示,所述步骤(5)中液氮冷冻机包括冷冻机体1和输送装置2,所述输送装置2贯穿所述冷冻机体1,所述输送装置2包括进料段21、第一防溢段22、速冻段23、第二防溢段24和出料段25,所述进料段21和出料段25均位于所述冷冻机体1外部,所述速冻段23位于所述冷冻机体1内部,所述第一防溢段22和第二防溢段24对称设置在速冻段23两端且所述第一防溢段22位于进料端口内侧处、第二防溢段24位于出料端口内侧处,所述冷冻机体1上端外侧设有液氮储存装置3,所述液氮储存装置3和冷冻机体1通过喷管31连通,所述喷管31设置在液氮储存装置3底端且喷管31的喷口端正对着输送装置2的速冻段21;所述冷冻机体1内部顶端对称设有导流板4,所述导流板4内侧设有液氮扩散风机5;所述冷冻机体1内部位于所述速冻段下方设有抽风机6和余量回收装置7,所述抽风机6和余量回收装置7之间通过管道8连通,所述余量回收装置7设置在冷冻机体1内部底端。
所述面米食品包括饺子、包子、馒头、面包,满足GB19295标准的速冻面米食品。
本发明通过在小麦粉中添加5%的面筋蛋白粉,使得面团的吸水率从53%增加到65%,小麦粉的回生值大大降低,从1.5Nm降到1.0Nm。
本发明所述的复合保水剂和单甘脂对面团中自由水百分比含量的影响如下表。
由表中自由水的变化量可知,本发明复合保水剂能够将更多的自由水转化为结合水,避免水分损失过大,降低面米食品的水分活度,降低面米食品在速冻和解冻的反复过程中淀粉的老化、回生,也降低了面米食品在速冻过程中面皮的冻裂。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进,这些改进也应视为本发明的保护范围。
Claims (10)
1.一种速冻面米食品的制作方法,其特征在于:以可食用面粉为原料经制皮包馅成型后经液氮速冻后包装而成,生产方法包括原辅料验收、配料(CCP1)、搅拌、醒发、面团成型、制馅、包馅成型、蒸煮(CCP2)、冷却、内包装、速冻(CCP3)、外包装、入库冻藏、出厂检验、出厂,具体包括以下步骤:
(1)确认原辅料来自合格供应商,检查每批次合格证明和检测报告,验收合格入库,不合格退回供应商;
(2)严格按照配方进行配料,所述配方包括面皮和馅料,其中面皮原料为将可食用粉、羟丙甲纤维素醚水溶液和水按照重量比100:(0. 5-2):(50-60)搅拌混合均匀并用和面机制成软硬适中的面团,然后将面团醒发15-30min后通过面条机轧面切段制皮,其中所述的羟丙甲纤维素醚水溶液的浓度为0.5-2%;馅料包括以下原料:甘草粉、山药粉、茯苓粉、牛肉、猪肉、鱼糜、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油、生姜;将所述的馅料原料加入到制冷打浆装置中搅拌混合均匀备用,将上述面皮和馅料包馅成型制成所需的面米食品;
(3)将步骤(2)制成的面米食品中加入由玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物组成的复合保水剂,置于蒸箱中于90℃-100℃,蒸煮10-20min,后置于湿度为10-15%的真空冷却室内真空冷却20-30min,直至所述面米食品水分活度将至0.6-0.8aw;
(4)将步骤(3)冷却后的面米食品进行真空内包装;
(5)将经过内包装后的面米食品送入液氮冷冻机内,将液氮冷冻机温度调为﹣150~﹣110℃,面米食品经过入料口进入液氮冷冻机中后经过前端防溢段、速冻段、后端防溢段,面米食品进入到速冻段时中心温度以5℃速度下降,直至面米食品的中心温度达到﹣20~﹣18℃,最后经出料后送入到包装区域;
(6)采用气调式保鲜包装机进行外包装,充入食品级惰性气体并将内包装内的氧气含量控制在体积计0.5%以下,所述的食品级惰性气体为氮气和二氧化碳的混合气体,其中氮气的体积百分含量为95-99%,二氧化碳的体积百分含量为1-5%;
(7)将经外包装后的面米食品置于﹣18℃温度以下的冷库冻藏;
(8)成品出厂检验和出厂。
2.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(2)中羟丙甲纤维素醚水溶液制备方法为将0.5-2g羟丙甲纤维素缓慢加入到100ml的80℃热水中,确保充分溶胀后冷却至室温而成。
3.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(2)中可食用粉为小麦粉中添加5%-10%的面筋蛋白粉混合而成。
4.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(2)中各原料重量份为甘草粉0.3-0.5份、山药粉3-5份、茯苓粉2-4份、鱼糜100份、蛋清液4-6份、速冻油1-3份、海藻糖2-4份、柠檬酸0.5-1份、三聚磷酸钠1-3份、果胶0.5-1份、食用盐2-3份、蚝油1-2份、生姜1-2份;其中鱼糜为采用鱿鱼和墨鱼在0-5℃下用孔板孔径为4mm的绞肉机绞制两次,分别得到鱿鱼鱼糜和墨鱼鱼糜,按重量比(6.5-8.5):(1.5-3.5)混合均匀得到混合鱼糜。
5.根据权利要求4所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(2)中速冻油包括以下重量份:橄榄油20-30份、精炼大豆油30-40份、深海鱼油20-30份、瓜尔豆胶1-2份、复合乳化剂5-15份、柑橘膳食纤维30-50份、维生素E1-2份、营养物质8-16份、纯净水200-300份;所述营养物质为百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物,其中百合提取物、酸枣仁提取物、茯苓提取物、莲子提取物、枸杞提取物、五味子提取物的质量比为(2-4):(3-5):(3-5):(2-4):(2-4):(1-2),其中百合提取物中百合果多糖含量20%,酸枣仁提取物中酸枣仁皂苷含量2%,茯苓提取物中茯苓多糖含量20%,莲子提取物中多糖含量30%,枸杞提取物中枸杞多糖含量20%,五味子提取物中五味子总素5%;所述步骤(2)中复合乳化剂为吐温80、单甘脂和卵磷脂按照质量比为(3-6):(2-4):(1-3)。
6.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(2)中各原料混合顺序为:制备混合鱼糜后倒入斩拌机中低速搅拌3-5min,再加入配方量的甘草粉、山药粉、茯苓粉、蛋清液、速冻油、海藻糖、柠檬酸、三聚磷酸钠、果胶、食用盐、蚝油和生姜中速搅拌10-15min,在4℃下斩拌混合均匀得到馅料并于4℃下腌制2-3h即可。
7.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(3)中复合保水剂为玉米油、黄原胶、磷脂、海藻酸丙二醇酯和黄秋葵提取物按照重量份15-25份:50-60份、5-10份、0.5-1份、10-20份。
8.根据权利要求7所述的一种速冻面米食品的制作方法,其特征在于:所述黄秋葵提取物制备方法为将新鲜黄秋葵洗净烘干后粉碎后按照1:10-15的质量体积比加入纯净水回流提取2-3次过滤,合并滤液后减压浓缩并冷冻干燥得到。
9.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述步骤(5)中液氮冷冻机包括冷冻机体和输送装置,所述输送装置贯穿所述冷冻机体,所述输送装置包括进料段、第一防溢段、速冻段、第二防溢段和出料段,所述进料段和出料段均位于所述冷冻机体外部,所述速冻段位于所述冷冻机体内部,所述第一防溢段和第二防溢段对称设置在速冻段两端且所述第一防溢段位于进料端口内侧处、第二防溢段位于出料端口内侧处,所述冷冻机体上端外侧设有液氮储存装置,所述液氮储存装置和冷冻机体通过喷管连通,所述喷管设置在液氮储存装置底端且喷管的喷口端正对着输送装置的速冻段;所述冷冻机体内部顶端对称设有导流板,所述导流板内侧设有液氮扩散风机;所述冷冻机体内部位于所述速冻段下方设有抽风机和余量回收装置,所述抽风机和余量回收装置之间通过管道连通,所述余量回收装置设置在冷冻机体内部底端。
10.根据权利要求1所述的一种速冻面米食品的制作方法,其特征在于:所述面米食品包括饺子、包子、馒头、面包,满足GB19295标准的速冻面米食品。
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