CN108576558B - 一种叶儿粑及其工厂化加工生产方法 - Google Patents
一种叶儿粑及其工厂化加工生产方法 Download PDFInfo
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- CN108576558B CN108576558B CN201810416623.5A CN201810416623A CN108576558B CN 108576558 B CN108576558 B CN 108576558B CN 201810416623 A CN201810416623 A CN 201810416623A CN 108576558 B CN108576558 B CN 108576558B
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- parts
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- phyllanthus urinaria
- dough
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Abstract
本发明公开了一种叶儿粑，它包括70~80份皮坯和20~30份馅料；它还公开了加工方法。本发明的有益效果是：控制油脂向各方向渗透流失；可增强产品的韧性和弹性，降低产品的冻裂率，对抑制淀粉的老化回生有良好效果；利于定型和速冻稳定性维持。
Description
技术领域
本发明涉及是食品行业中的米粑类食品制备的技术领域，特别是一种叶儿粑及其工厂化加工生产方法。
背景技术
叶儿粑等米粑类食品是独具四川特色的传统风味小吃，以新都叶儿粑、内江叶儿粑和乐山叶儿粑、泸州米粑等为典型代表。主要是以糯米和大米为原料，经磨浆、吊浆、制皮、包馅、蒸制而成的米类糕点，因其入口软糯，香甜醇厚，咸香味浓，而备受广大消费者喜爱。
然而，叶儿粑加工工艺传统原始，工艺参数和配方差异大，技术标准不明确，导致产品品质不稳定，工作负荷较大，实际生产中易出现叶儿粑叶子掉色、叶儿粑皮冻裂、馅料漏油、保质期短、口感变化大等突出问题，难以进行工业化生产。因此亟需对传统加工技术和设备进行改进和技术提升，实现传统叶儿粑的工业化生产。
发明内容
本发明的目的在于克服现有技术的缺点，提供一种叶儿粑及其工厂化加工生产方法。
本发明的目的通过以下技术方案来实现：一种叶儿粑，它包括70~80份皮坯和20~30份馅料。
所述皮坯包括20~30份大米粉、30~40份糯米粉、1~3份谷朊粉、3~6份猪油、30~40份水、1~2份醋酸酯淀粉、0.5~1份海藻糖粉、0.1~0.5份单硬脂酸甘油酯和0.2~0.5份羧甲基纤维素钠。
所述馅料包括65~80份猪肉、8~15份芽菜、2~5份葱白末、0.2~0.6份食盐、0.1~0.5份蔗糖、0.2~0.5份味精、3~7份料酒、0.2~0.5份胡椒粉、2~5份酱油、5~10份猪油和2~5份复合保鲜液。
所述复合保鲜液包括0.2~0.5份复合磷酸盐、0.2~0.5份蒸馏单甘脂、0.5~1份黄原胶、0.3~0.8份瓜尔胶、0.5~1份β-环状糊精、0.1~0.5份酪蛋白酸钠、0.1~0.3份壳聚糖乙酸溶液和0.1~0.3份甘油。
所述叶儿粑的工厂化加工生产方法，其特征在于：它包括以下步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；
S2、皮坯的制作：在立式搅拌机内加入30~40份糯米粉、20~30份大米粉、1~3份谷朊粉混匀，然后加入3~6份猪油慢速搅拌，再边搅边加入30~40份沸水，再加入1~2份醋酸酯淀粉、0.5~1份海藻糖粉、0.1~0.5份单硬脂酸甘油酯和0.2~0.5份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；
S3、馅料制作：将65~80份猪肉、8~15份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入5~10份猪油烧热，下入猪肉末炒熟，再加菜末、2~5份葱白末、3~7份料酒、0.2~0.6份食用盐炒干水分，然后加0.2~0.5份味精、0.1~0.5份蔗糖、0.2~0.5份胡椒粉调味，最后加2~5份酱油上色，拌入2~5份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为30~40g，并将每个面团挤压成厚3~5mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料8~10g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在60~90℃温度下预蒸5~10min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
所述步骤S3中馅料水分含量控制10份以下，以保证成型时柔软不稀。
所述步骤S3中馅料的冷却温度为6℃以下。
所述链式蒸箱也可由隧道式蒸柜代替。
本发明具有以下优点：
（1）本发明采用亲油性乳化剂和食用胶联合使用形成的复合保鲜液包裹在肉粒上，能够建立起无数个天然屏障即保鲜膜，既可以阻碍微生物侵入，也可以阻碍氧气侵入，同时亲油性乳化剂和馅料油脂会形成一个有机整体，从而控制油脂向各方向渗透流失。
（2）本发明馅料中加入的谷朊粉、海藻糖粉、单硬脂酸甘油酯粉、羧甲基纤维素钠粉，除丰富产品营养外，其良好的薄膜成型性可与馅料的复合保鲜膜形成二次紧密配合，互相促进，增加外界环境抗性，强化吸水性和延展性，延长存放寿命。
（3）本发明包叶的制备方式不局限于新鲜叶子，采用碱液预烫并利用葡萄糖酸锌和醋酸锌置换的基本原理，保护叶子颜色，同时赋予产品新的营养元素。 预蒸工艺使叶儿粑表层糊化，产生较小结晶结构变化，表层形成致密结构，利于定型和速冻稳定性维持。
（4）本发明顺应米制品行业发展新趋势，对叶儿粑这一传统特色风味小吃加工关键技术进行改进和技术提升。
附图说明
图1 为冻裂率与贮藏时间变化关系图；
图2 为硬度与贮藏时间变化关系图。
具体实施方式
下面结合附图对本发明做进一步的描述，本发明的保护范围不局限于以下所述：
实施例一：一种叶儿粑，它包括70份皮坯和20份馅料。
所述皮坯包括20份大米粉、30份糯米粉、1份谷朊粉、3份猪油、30份水、1份醋酸酯淀粉、0.5份海藻糖粉、0.1份单硬脂酸甘油酯和0.2份羧甲基纤维素钠。所述海藻糖粉、单硬脂酸甘油酯、羧甲基纤维素钠的制备步骤为：将海藻糖、单硬脂酸甘油酯、羧甲基纤维素钠按配方比例进行混合，然后磨成粉末状，过筛后保证粉末粒度≤0.2mm，所得的粉末在常温的条件下防潮密闭保存。海藻糖粉、单硬脂酸甘油酯粉、羧甲基纤维素钠粉可以快速溶解，增强产品的韧性和弹性，具有抗冻、提高冻融稳定性，抑制淀粉的老化回生的作用，因此海藻糖粉、单硬脂酸甘油酯和羧甲基纤维素钠组成抗老化剂。
所述馅料包括65份猪肉、8份芽菜、2份葱白末、0.2份食盐、0.1份蔗糖、0.2份味精、3份料酒、0.2份胡椒粉、2份酱油、5份猪油和2份复合保鲜液。
所述复合保鲜液包括0.2份复合磷酸盐、0.2份蒸馏单甘脂、0.5份黄原胶、0.3份瓜尔胶、0.5份β-环状糊精、0.1份酪蛋白酸钠、0.1份壳聚糖乙酸溶液和0.1份甘油。所述复合保鲜液的制备步骤为：将复合磷酸盐、蒸馏单甘脂、黄原胶，瓜尔胶、β-环状糊精、酪蛋白酸钠、壳聚糖乙酸溶液和甘油混合，加入适量水制成复合保鲜混合液。该复合保鲜液制备完成后需进行检测，检测指标包括水溶性为30-50%、断裂伸长率为60-75%、拉伸强度为8-12MPa、杨氏弹性模量为10-15MPa。
所述叶儿粑的工厂化加工生产方法，它包括以下步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；而传统叶儿粑叶子一般会选取新鲜的叶子, 为了突破季节地域的局限，本发明选取了芭蕉叶，玉米叶，荷叶、橘叶、箬竹叶进行护色处理，提高原料耐储存, 并间接补充产品所含锌元素，为大批量标准化工业化生产提供了良好原料基础；
S2、皮坯的制作：在立式搅拌机内加入30份糯米粉、20份大米粉、1份谷朊粉混匀，然后加入3份猪油慢速搅拌，再边搅边加入30份沸水，再加入1份醋酸酯淀粉、0.5份海藻糖粉、0.1份单硬脂酸甘油酯和0.2份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；由图1、图2可知，海藻糖、单硬脂酸甘油酯与羧甲基纤维素钠作为淀粉抗老化剂加入可增强产品的韧性和弹性，降低产品的冻裂率，对抑制淀粉的老化回生有良好效果；
S3、馅料制作：将65份猪肉、8份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入5份猪油烧热，下入猪肉末炒熟，再加菜末、2份葱白末、3份料酒、0.2份食用盐炒干水分，然后加0.2份味精、0.1份蔗糖、0.2份胡椒粉调味，最后加2份酱油上色，拌入2份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为30g，并将每个面团挤压成厚3mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料8g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在60℃温度下预蒸5min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
所述步骤S3中馅料水分含量控制10份以下，以保证成型时柔软不稀。所述步骤S3中馅料的冷却温度为6℃以下。所述链式蒸箱也可由隧道式蒸柜代替。
实施例二：一种叶儿粑，它包括75份皮坯和25份馅料。
所述皮坯包括23份大米粉、33份糯米粉、2份谷朊粉、4份猪油、32份水、1份醋酸酯淀粉、1份海藻糖粉、0.5份单硬脂酸甘油酯和0.4份羧甲基纤维素钠。
所述馅料包括69份猪肉、10份芽菜、3份葱白末、0.3份食盐、0.2份蔗糖、0.3份味精、4份料酒、0.3份胡椒粉、3份酱油、6份猪油和3份复合保鲜液。
所述复合保鲜液包括0.3份复合磷酸盐、0.4份蒸馏单甘脂、0.7份黄原胶、0.5份瓜尔胶、0.6份β-环状糊精、0.3份酪蛋白酸钠、0.2份壳聚糖乙酸溶液和0.1份甘油。
所述叶儿粑的工厂化加工生产方法，它包括以下步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；
S2、皮坯的制作：在立式搅拌机内加入33份糯米粉、23份大米粉、2份谷朊粉混匀，然后加入4份猪油慢速搅拌，再边搅边加入32份沸水，再加入1份醋酸酯淀粉、1份海藻糖粉、0.5份单硬脂酸甘油酯和0.4份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；
S3、馅料制作：将69份猪肉、10份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入4份猪油烧热，下入猪肉末炒熟，再加菜末、3份葱白末、4份料酒、0.3份食用盐炒干水分，然后加0.3份味精、0.2份蔗糖、0.3份胡椒粉调味，最后加3份酱油上色，拌入3份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为35g，并将每个面团挤压成厚4mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料9g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在80℃温度下预蒸7min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
实施例三：一种叶儿粑，它包括80份皮坯和30份馅料。
所述皮坯包括30份大米粉、40份糯米粉、3份谷朊粉、6份猪油、40份水、2份醋酸酯淀粉、1份海藻糖粉、0.5份单硬脂酸甘油酯和0.5份羧甲基纤维素钠。
所述馅料包括80份猪肉、15份芽菜、5份葱白末、0.6份食盐、0.5份蔗糖、0.5份味精、7份料酒、0.5份胡椒粉、5份酱油、10份猪油和5份复合保鲜液。
所述复合保鲜液包括0.5份复合磷酸盐、0.5份蒸馏单甘脂、1份黄原胶、0.8份瓜尔胶、1份β-环状糊精、0.5份酪蛋白酸钠、0.3份壳聚糖乙酸溶液和0.3份甘油。
所述叶儿粑的工厂化加工生产方法，其特征在于：它包括以下步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；
S2、皮坯的制作：在立式搅拌机内加入40份糯米粉、30份大米粉、3份谷朊粉混匀，然后加入6份猪油慢速搅拌，再边搅边加入40份沸水，再加入2份醋酸酯淀粉、1份海藻糖粉、0.5份单硬脂酸甘油酯和0.5份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；
S3、馅料制作：将80份猪肉、15份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入10份猪油烧热，下入猪肉末炒熟，再加菜末、5份葱白末、7份料酒、0.6份食用盐炒干水分，然后加0.5份味精、0.5份蔗糖、0.5份胡椒粉调味，最后加5份酱油上色，拌入5份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为40g，并将每个面团挤压成厚5mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料10g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在90℃温度下预蒸10min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
Claims (5)
1.一种叶儿粑，其特征在于：它包括70~80份皮坯和20~30份馅料；
所述皮坯包括20~30份大米粉、30~40份糯米粉、1~3份谷朊粉、3~6份猪油、30~40份水、1~2份醋酸酯淀粉、0.5~1份海藻糖粉、0.1~0.5份单硬脂酸甘油酯和0.2~0.5份羧甲基纤维素钠；
所述馅料包括65~80份猪肉、8~15份芽菜、2~5份葱白末、0.2~0.6份食盐、0.1~0.5份蔗糖、0.2~0.5份味精、3~7份料酒、0.2~0.5份胡椒粉、2~5份酱油、5~10份猪油和2~5份复合保鲜液；
所述复合保鲜液包括0.2~0.5份复合磷酸盐、0.2~0.5份蒸馏单甘脂、0.5~1份黄原胶、0.3~0.8份瓜尔胶、0.5~1份β-环状糊精、0.1~0.5份酪蛋白酸钠、0.1~0.3份壳聚糖乙酸溶液和0.1~0.3份甘油；
其制备包括下述步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；
S2、皮坯的制作：在立式搅拌机内加入30~40份糯米粉、20~30份大米粉、1~3份谷朊粉混匀，然后加入3~6份猪油慢速搅拌，再边搅边加入30~40份沸水，再加入1~2份醋酸酯淀粉、0.5~1份海藻糖粉、0.1~0.5份单硬脂酸甘油酯和0.2~0.5份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；
S3、馅料制作：将65~80份猪肉、8~15份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入5~10份猪油烧热，下入猪肉末炒熟，再加菜末、2~5份葱白末、3~7份料酒、0.2~0.6份食用盐炒干水分，然后加0.2~0.5份味精、0.1~0.5份蔗糖、0.2~0.5份胡椒粉调味，最后加2~5份酱油上色，拌入2~5份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为30~40g，并将每个面团挤压成厚3~5mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料8~10g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在60~90℃温度下预蒸5~10min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
2.根据权利要求1所述叶儿粑的工厂化加工生产方法，其特征在于：它包括以下步骤：
S1、叶儿粑叶子的制作：选用芭蕉叶、玉米叶、荷叶、橘叶、箬竹叶中任意一种加入坩埚中，向坩埚中加入碱液、葡萄糖酸锌和醋酸锌溶液以进行漂烫，漂烫一段时间后取出叶子进行微波干燥，干燥后单独包装即可实现叶儿粑叶子的制作；
S2、皮坯的制作：在立式搅拌机内加入30~40份糯米粉、20~30份大米粉、1~3份谷朊粉混匀，然后加入3~6份猪油慢速搅拌，再边搅边加入30~40份沸水，再加入1~2份醋酸酯淀粉、0.5~1份海藻糖粉、0.1~0.5份单硬脂酸甘油酯和0.2~0.5份羧甲基纤维素钠，搅匀后再缓慢加入冷水，搅打至面团均匀，成团性好即可实现皮坯的制作；
S3、馅料制作：将65~80份猪肉、8~15份芽菜分别用清水洗净，沥干水分，均匀切成碎末，在夹层锅上加入5~10份猪油烧热，下入猪肉末炒熟，再加菜末、2~5份葱白末、3~7份料酒、0.2~0.6份食用盐炒干水分，然后加0.2~0.5份味精、0.1~0.5份蔗糖、0.2~0.5份胡椒粉调味，最后加2~5份酱油上色，拌入2~5份复合保鲜液冷却即制作出馅料；
S4、包馅料成型：将步骤S2中制作出的面团平均分，保证每个面团的重量均为30~40g，并将每个面团挤压成厚3~5mm的面片，然后在面片的中心压出小凹形，定量加入步骤S3中的馅料8~10g，最后将封口搓圆，从而制得半成品叶儿粑；
S5、预蒸和冷却：采用链式蒸箱将半成品叶儿粑在60~90℃温度下预蒸5~10min成型，成型后速冷降温；
S6、包装：在冷却成型的叶儿粑外部包裹叶子，包裹后采用拉伸膜抽真空包装，或将冷却成型的叶儿粑直接采用拉伸膜抽真空包装；
S7、速冻：将包装后的产品立即采用速冻机进行速冻，通过金属探测仪检验叶儿粑中心温度，直到叶儿粑中心温度降至-18℃则停止速冻，得到成品叶儿粑；
S8、成品入库：将步骤S7中的成品叶儿粑立即送入温度为-18℃的冷库进行储运。
3.根据权利要求2所述叶儿粑的工厂化加工生产方法，其特征在于：所述步骤S3中馅料水分含量控制10份以下，以保证成型时柔软不稀。
4.根据权利要求2所述叶儿粑的工厂化加工生产方法，其特征在于：所述步骤S3中馅料的冷却温度为6℃以下。
5.根据权利要求2所述叶儿粑的工厂化加工生产方法，其特征在于：所述链式蒸箱也可由隧道式蒸柜代替。
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