CN108283288A - 一种棕果油基土豆泥及其制备方法 - Google Patents
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Abstract
本发明公开了一种棕果油基土豆泥的制备方法，该棕果油基土豆泥以马铃薯原粉和棕果油粉末油脂为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材制备而成)为原料，每83kg马铃薯原粉和17kg棕果油粉末油脂配方如下：食盐2.2‑2.5kg，白砂糖2.0‑2.6kg，味精0.5‑0.6kg，脱脂乳粉2.5‑2.8kg，黑芝麻粉2.1‑2.6kg，白胡椒粉0.15‑0.2kg，香葱粉0.16‑0.19kg，肉桂粉0.05‑0.12kg。本发明使用马铃薯原粉和棕果油粉末油脂，应用于棕果油基土豆泥的生产，既能提高速棕果油基土豆泥的营养价值和性价比，又可以提高速冻棕榈油基土豆泥的风味、感官品质和整体质量。
Description
技术领域
本发明涉及食品领域，具体涉及一种棕果油基土豆泥及其制备方法。
背景技术
2016年2月23日，农业部发布《关于推进马铃薯产业开发的指导意见》，将马铃薯作为主粮产品进行产业化开发。马铃薯块茎水分多、脂肪少、单位体积的热量相当低，它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素，还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素，其中维生素C含量远远高于其它谷类作物。土豆泥是广受消费者欢迎的方便食品，是土豆食品开发研究的热点。棕果油价廉物美，氧化稳定性好，消化和吸收率高，不含有胆固醇，富含的天然维生素E及三烯生育酚(600-1000mg/kg)等，对人体的健康十分有益。因此，应用马铃薯原粉和棕果油粉末油脂能够生产棕果油基土豆泥，具有较大的市场潜力和消费需求，开发棕果油基土豆泥势在必行。同时，也提供一种品质优异、食用方便、健康安全，能够广泛应用的棕果油基土豆泥加工方法。
发明内容
本发明所生产的棕果油基土豆泥是一款风味浓郁、咸鲜美味、食用方便的土豆泥制品，适合工业化生产和普遍人群食用。
本发明旨在提供一种棕果油基土豆泥，按质量份由以下组成：83份马铃薯原粉，17份棕果油粉末油脂，脱脂乳粉2.5-2.8份，黑芝麻粉2.1-2.6份，食盐2.2-2.5份，白砂糖2.0-2.6份，味精0.5-0.6份，白胡椒粉0.15-0.2份，香葱粉0.16-0.19份，肉桂粉0.05-0.12份。
本发明的进一步改进包括：
所述马铃薯原粉按下述方法制得：土豆煮制、干燥、粉碎；将土豆用自来水清洗干净，放入夹层锅中进行煮制(95℃,25-35分钟)，捞出后去皮，捣碎制泥，175℃-195℃环境下使用滚筒干燥，粉碎过筛即为马铃薯原粉。
所述棕果油粉末油脂按照以下方法制得：以棕果油为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材，单硬脂酸甘油酯、硬脂酰乳酸和蔗糖酯按照体积比1:1.2:1为复合乳化剂制备而成。
所述棕榈油包括饱和脂肪酸35g/100g，单不饱和脂肪酸51g/100g，多不饱和脂肪酸14g/100g。
本发明的另一目的在于提供一种棕果油基土豆泥的制备方法，原辅料混合：将步骤马铃薯原粉和份棕果油粉末油脂放入真空搅拌机中，加入黑芝麻粉、食盐、白砂糖及香辛料充分混合。
所述的方法包装：使用灌装机灌装如高密聚乙烯/尼龙碗中，压膜封口，放入常温库中进行保藏。
本发明的有益技术效果体现在以下几个方面：1.本发明以马铃薯原粉和棕果油粉末油脂为主要原料，利用脱脂乳粉和黑芝麻粉为稳定剂和风味调节剂，结合油脂微胶囊化技术和真空混合技术，生产棕果油基土豆泥，符合实际生产和生活需要，有利于推广和应用。2.本发明以马铃薯原粉、棕果油粉末油脂、黑芝麻粉和脱脂乳粉为原料，添加剂和香辛料使用符合《食品安全国家标准食品添加剂使用标准》(GB 2760)的要求。3.本发明的产品具有食用方便、鲜香美味、营养价值高的特点，同时提高土豆泥的品质和风味，具有广阔的市场前景。
具体实施方式
下面结合实施例对本发明做详细说明。
实施例1：
(1)配方：83kg马铃薯原粉，17kg棕果油粉末油脂，脱脂乳粉2.5-2.8kg，黑芝麻粉2.1-2.6kg，食盐2.2-2.5kg，白砂糖2.0-2.6kg，味精0.5-0.6kg，白胡椒粉0.15-0.2kg，香葱粉0.16-0.19kg，肉桂粉0.05-0.12kg。
(2)马铃薯原粉的制备：土豆煮制、干燥、粉碎；将土豆用自来水清洗干净，放入夹层锅中进行煮制(95℃,25-35分钟)，捞出后去皮，捣碎制泥，使用滚筒干燥(175℃-195℃)，粉碎过筛即为马铃薯原粉。
(3)棕果油粉末油脂的制备：以棕果油(饱和脂肪酸35g/100g，单不饱和脂肪酸51g/100g，多不饱和脂肪酸14g/100g；熔点为10℃)为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材，单硬脂酸甘油酯、硬脂酰乳酸和蔗糖酯(1:1.2:1)为复合乳化剂制备而成。
(4)原辅料混合：将步骤(2)和(3)的原辅料放入真空搅拌机中，加入黑芝麻粉、食盐、白砂糖及香辛料充分混合。
(5)包装：使用灌装机灌装如高密聚乙烯/尼龙碗中，压膜封口，放入常温库中进行保藏。
实施例2：
(1)配方：80kg马铃薯原粉，20kg棕果油粉末，脱脂乳粉3-3.8kg，黑芝麻粉2.1-2.6kg，食盐2.2-2.5kg，白砂糖4.0-4.6kg，味精0.5-0.6kg，黑胡椒粉0.18-0.25kg，香葱粉0.16-0.19kg，肉桂粉0.05-0.12kg，鸡肉精粉0.12-0.13kg。
(2)马铃薯原粉的制备：土豆煮制、干燥、粉碎；将土豆用自来水清洗干净，放入夹层锅中进行煮制(95℃,25-35分钟)，捞出后去皮，捣碎制泥，使用滚筒干燥(175℃-195℃)，粉碎过筛即为马铃薯原粉。
(3)棕果油粉末油脂的制备：以棕果油(饱和脂肪酸35g/100g，单不饱和脂肪酸51g/100g，多不饱和脂肪酸14g/100g；熔点为10℃)为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材，单硬脂酸甘油酯、硬脂酰乳酸和蔗糖酯(1:1.3:1)为复合乳化剂制备而成。
(4)原辅料混合：将步骤(2)和(3)的原辅料放入真空搅拌机中，加入黑芝麻粉、食盐、白砂糖及香辛料充分混合。
(5)包装：使用灌装机灌装如高密聚乙烯/尼龙碗中，压膜封口，放入常温库中进行保藏。
实施实例3
(1)配方：83kg马铃薯原粉，17kg棕果油粉末，脱脂乳粉2.5-2.8kg，黑芝麻粉2.1-2.6kg，食盐2.4-2.9kg，白砂糖2.0-2.6kg，味精0.5-0.6kg，辣椒粉0.36-0.39kg，孜然粉0.19-0.24kg，白胡椒粉0.15-0.2kg，香葱粉0.16-0.19kg，肉桂粉0.05-0.12kg。
(2)马铃薯原粉的制备：土豆煮制、干燥、粉碎；将土豆用自来水清洗干净，放入夹层锅中进行煮制(95℃,25-35分钟)，捞出后去皮，捣碎制泥，使用滚筒干燥(175℃-195℃)，粉碎过筛即为马铃薯原粉。
(3)棕果油粉末油脂的制备：以棕果油(饱和脂肪酸35g/100g，单不饱和脂肪酸51g/100g，多不饱和脂肪酸14g/100g；熔点为10℃)为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材，单硬脂酸甘油酯、硬脂酰乳酸和蔗糖酯(1:1.2:1)为复合乳化剂制备而成。
(4)原辅料混合：将步骤(2)和(3)的原辅料放入真空搅拌机中，加入黑芝麻粉、食盐、白砂糖及香辛料充分混合。
(5)包装：使用灌装机灌装如高密聚乙烯/尼龙碗中，压膜封口，放入常温库中进行保藏。
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)
1.一种棕果油基土豆泥，其特征在于，按质量份由以下组成：83份马铃薯原粉，17份棕果油粉末油脂，脱脂乳粉2.5-2.8份，黑芝麻粉2.1-2.6份，食盐2.2-2.5份，白砂糖2.0-2.6份，味精0.5-0.6份，白胡椒粉0.15-0.2份，香葱粉0.16-0.19份，肉桂粉0.05-0.12份。
2.根据权利要求1所述的一种棕果油基土豆泥，其特征在于，所述马铃薯原粉按下述方法制得：土豆煮制、干燥、粉碎；将土豆用自来水清洗干净，放入夹层锅中进行煮制(95℃,25-35分钟)，捞出后去皮，捣碎制泥，175℃-195℃环境下使用滚筒干燥，粉碎过筛即为马铃薯原粉。
3.根据权利要求1所述的一种棕果油基土豆泥，其特征在于，所述棕果油粉末油脂按照以下方法制得：以棕果油为芯材，乳清蛋白、麦芽糊精、大豆分离蛋白和葡萄糖浆为壁材，单硬脂酸甘油酯、硬脂酰乳酸和蔗糖酯按照体积比1:1.2:1为复合乳化剂制备而成。
4.根据权利要求3所述的一种棕果油基土豆泥，其特征在于，所述棕榈油包括饱和脂肪酸35g/100g，单不饱和脂肪酸51g/100g，多不饱和脂肪酸14g/100g。
5.一种棕果油基土豆泥的制备方法，其特征在于，原辅料混合：将步骤马铃薯原粉和份棕果油粉末油脂放入真空搅拌机中，加入黑芝麻粉、食盐、白砂糖及香辛料充分混合。
6.根据权利要求5所述的方法，其特征在于，包装：使用灌装机灌装如高密聚乙烯/尼龙碗中，压膜封口，放入常温库中进行保藏。
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