CN108606290A - 一种提升红豆汤复水性能的方法 - Google Patents
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Abstract
一种提升红豆汤复水性能的方法,属于食品加工领域。本发明基于过热蒸汽膨化处理、酵母轻度发酵技术、挤压熟化技术以及微波‑‑热风隧道式干燥技术的协同作用,制备方便红豆汤。主要步骤包括:原料预处理,原料预膨化,粉碎,酵母的添加与调质,挤压及切割成型,干燥,二次粉碎、包装。本发明利用过热蒸汽对谷物进行膨化,利用酵母轻度发酵技术达到理想的蓬松度,利用挤压技术使物料熟化成型,利用微波‑‑热风隧道式干燥技术延缓产品老化,四者的共同作用,使得制备的产品经沸水冲泡1~2 min即可饮用,口感柔和细腻,基本保留了谷物原有的浓香,无添加香精色素,感官和口感譬如家中熬制的红豆汤。
Description
技术领域
一种提升红豆汤复水性能的方法,属于食品加工领域。
背景技术
红豆营养物质丰富,是一种优质粗粮,具有很高的保健价值。中国一直都有煮食红豆汤的习惯,但随着现代科技的发展,逐渐被各式各样方便、可口的饮料所替代。但是随着生活水平的提高,人们的保健意识也逐步提高。现代人更加注重健康,自然、营养的红豆汤逐渐被推崇。然而传统的红豆汤制作方式,仍停留在日常的饮食层面,耗时费力,难以实现工业化生产,不能满足当今快节奏的社会生活需求。因此,制备一种方便、营养又健康的方便红豆汤对提高人们的生活质量具有重大意义。目前,市场上也有各式各样的速食燕麦片、速食粉等产品,然而,这些产品中大多添加了不健康的植脂末、香精、色素等,而且产品膨化度比较高,冲泡性能差,感官和口感不能满足人们的需求。本发明利用过热蒸汽膨化处理、酵母轻度发酵技术、挤压技术以及微波--热风隧道式干燥技术的共同作用,使得制备的产品经沸水冲泡1~2min即可饮用,口感柔和细腻,基本保留了谷物原有的浓香,无添加香精色素,感官和口感譬如家中熬制的红豆汤。
发明内容
本发明的目的是提供一种提升红豆汤复水性能的方法。
本发明的技术方案:利用过热蒸汽膨化处理、酵母轻度发酵技术、挤压熟化技术和微波--热风隧道式干燥技术共同作用生产复水性能好的红豆汤,工艺为:
(1)原料预处理:称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.0~1.3千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为8~11分钟,乙醇水溶液雾化后的液滴平均粒径为9~11μm;使得乙醇水溶液刚好完全润湿原料表层,液滴粒径不能太小或者过大,液滴粒径太小会导致原料在过热蒸汽膨化处理时出现焦糊现象,而液滴粒径过大,又会导致原料在过热蒸汽膨化处理时无明显变化;
(2)原料预膨化:过热蒸汽膨化处理,温度为178~190℃、压力为2.6~3.0MPa,处理4-4min,然后在0.8s内释放压力至常压;
(3)粉碎过筛:将上述原料粉碎过60目筛得物料A;
(4)发酵调质:称取安琪干酵母5~10g、食盐1~3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于30~40℃环境下发酵20~40min;发酵完毕,采用超声波进行处理3~5分钟,超声波频率32~40KHz,温度30~50℃;
(5)挤压熟化:将调质后的物料匀速倒入双螺杆挤压机料筒内进行挤压,物料经单孔模头挤出,由切刀切割成3~5mm高的小圆柱,旋切频率20~25Hz。料筒温度为:一区65~70℃、二区115~120℃、三区80~85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象;
(6)干燥:采取微波--热风隧道式干燥技术,将切割好的产品输送到微波干燥装置内,微波频率80~150w,传送速度2~4m/s,干燥时间1~3min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5~1m/s干燥时间10~15min;
(7)冷却、二次粉碎:将干燥好的物料冷却到室温,进行二次粉碎,过100目筛;
(8)包装:将二次粉碎后的产品进行称重包装。
与现有技术相比,本发明产品具有以下三点显著优势:
(1)加工技术:利用过热蒸汽对谷物进行膨化,避免了一次挤压混合物料熟化不均匀的现象;利用酵母轻度发酵技术结合挤压熟化技术,既生产出蓬松度理想且糊化度高达95%的产品,又避免了高温挤压导致的膨化现象;利用微波--热风隧道式干燥技术,有利于产品内部水分快速蒸发,形成孔洞,避免了单一热风干燥引起的产品老化现象。
(2)省时方便:谷物粉经沸水冲泡1~2min即可食用。
(3)冲泡性能好:开水冲泡后基本保留了谷物原有的浓香,口感细腻柔和,无添加香精色素,感官和口感譬如家中熬制的红豆汤。
具体实施方式
下面结合实施例对本发明作进一步说明,但本发明不受此限制。
实施例1
称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.2千克水溶液雾化后均匀地喷洒于原料外层;喷洒时间为10分钟,水溶液雾化后的液滴平均粒径为10μm。过热蒸汽膨化处理,温度为180℃、压力为2.6MPa,处理2min,然后在0.8s内释放压力至常压。将上述原料粉碎过60目筛得物料A,然后称取安琪干酵母10g、食盐3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于40℃环境下发酵40min;发酵完毕,采用超声波进行处理3分钟,超声波频率32KHz,温度40℃。随后把物料匀速倒入双螺杆挤压机料筒内进行挤压,温度设置为:一区70℃、二区120℃、三区85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象。物料经单孔模头挤出,由切刀切割成3mm高的小圆柱,旋切频率25Hz。将切割好的产品输送到微波干燥装置内,微波频率110w,传送速度4m/s,干燥时间1min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5m/s干燥时间12min。干燥好的产品冷却至室温进行二次粉碎,并过100目筛,最后进行称重包装。
实施例2
称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.2千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为10分钟,乙醇水溶液雾化后的液滴平均粒径为10μm。将上述原料粉碎过60目筛得物料A,然后称取安琪干酵母10g、食盐3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于40℃环境下发酵40min;发酵完毕,采用超声波进行处理3分钟,超声波频率32KHz,温度40℃。随后把物料匀速倒入双螺杆挤压机料筒内进行挤压,温度设置为:一区70℃、二区120℃、三区85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象。物料经单孔模头挤出,由切刀切割成3mm高的小圆柱,旋切频率25Hz。将切割好的产品输送到微波干燥装置内,微波频率110w,传送速度4m/s,干燥时间1min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5m/s干燥时间12min。干燥好的产品冷却至室温进行二次粉碎,并过100目筛,最后进行称重包装。
实施例3
称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.2千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为10分钟,乙醇水溶液雾化后的液滴平均粒径为10μm。过热蒸汽加热膨化处理,温度为180℃、压力为2.6MPa,处理2min,然后在0.8s内释放压力至常压。将上述原料粉碎过60目筛得物料A,然后称取食盐3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,随后把物料匀速倒入双螺杆挤压机料筒内进行挤压,温度设置为:一区70℃、二区120℃、三区85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象。物料经单孔模头挤出,由切刀切割成3mm高的小圆柱,旋切频率25Hz。将切割好的产品输送到微波干燥装置内,微波频率110w,传送速度4m/s,干燥时间1min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5m/s干燥时间12min。干燥好的产品冷却至室温进行二次粉碎,并过100目筛,最后进行称重包装。
实施例4
称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.2千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为10分钟,乙醇水溶液雾化后的液滴平均粒径为10μm。过热蒸汽膨化处理,温度为180℃、压力为2.6MPa,处理2min,然后在0.8s内释放压力至常压。将上述原料粉碎过60目筛得物料A,然后称取安琪干酵母10g、食盐3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于40℃环境下发酵40min;发酵完毕,采用超声波进行处理3分钟,超声波频率32KHz,温度40℃。随后把物料匀速倒入双螺杆挤压机料筒内进行挤压,温度设置为:一区70℃、二区120℃、三区85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象。物料经单孔模头挤出,由切刀切割成3mm高的小圆柱,旋切频率25Hz。将切割好的产品输送到微波干燥装置内,微波频率110w,传送速度4m/s,干燥时间1min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5m/s干燥时间12min。干燥好的产品冷却至室温进行二次粉碎,并过100目筛,最后进行称重包装。
实施例5
称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.2千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为10分钟,乙醇水溶液雾化后的液滴平均粒径为10μm。过热蒸汽膨化处理,温度为180℃、压力为2.6MPa,处理2min,然后在0.8s内释放压力至常压。将上述原料粉碎过60目筛得物料A,然后称取安琪干酵母10g、食盐3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于40℃环境下发酵40min;发酵完毕,采用超声波进行处理3分钟,超声波频率32KHz,温度40℃。随后把物料匀速倒入双螺杆挤压机料筒内进行挤压,温度设置为:一区70℃、二区120℃、三区85℃,该挤压温度条件下,混合物料糊化度可达到95%以上而且不会产生高温挤压导致的膨化现象。物料经单孔模头挤出,由切刀切割成3mm高的小圆柱,旋切频率25Hz。将切割好的产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5m/s干燥时间7h。干燥好的产品冷却至室温,进行二次粉碎,并过100目筛,最后进行称重包装。
表1方便红豆汤感官评价标准
表2产品理化指标和感官评分值的测定结果
由表2产品理化指标和感官评分值的测定结果分析得知:实施例3的样品是一个较为完美的产品。与实施例4相比,在实施例1中,没用乙醇水溶液进行原料预处理;在实施例2中,原料未进行过热蒸汽预糊化;在实施例3中,原料未进行酵母轻度发酵处理,结果三个实施案例得到的产品,糊化度低,溶解性差,感官评分值低。在实施例4中,先使用乙醇水溶液进行原料预处理,然后进行过热蒸汽预糊化,酵母轻度发酵以及挤压切割成型的处理,再然后采用微波--热风隧道式干燥技术进行干燥,最后进行二次粉碎,得到的产品糊化度高达99.68%,冲泡时间只需1min,且开水冲泡易溶解无结块,基本保留了谷物原有的浓香,无添加香精色素,感官和口感譬如家中熬制的红豆汤。与实施例4相比,在实施例5中采取的是单一热风干燥技术,得到的产品溶解性较差,口感略粗糙。
因此,过热蒸汽预糊化处理、酵母轻度发酵技术、挤压熟化技术以及微波--热风隧道式干燥技术,四者缺一不可。
Claims (2)
1.一种提升红豆汤复水性能的方法,利用过热蒸汽膨化处理、酵母轻度发酵技术、挤压熟化技术和微波--热风隧道式干燥技术共同作用生产方便红豆汤,工艺为:
(1)原料预处理:称取5kg红豆、3kg薏米、2kg大米,采用雾化设备将1.0~1.3千克乙醇水溶液雾化后均匀地喷洒于原料外层;其中,乙醇和水的质量比为1:10,喷洒时间为8~11分钟,乙醇水溶液雾化后的液滴平均粒径为9~11μm;
(2)原料预膨化:过热蒸汽膨化处理,温度为178~190℃、压力为2.6~3.0MPa,处理1~4min,然后在0.8s内释放压力至常压;
(3)粉碎过筛:将上述原料粉碎60目筛得物料A;
(4)发酵调质:称取安琪干酵母5~10g、食盐1~3g,溶解于2kg饮用水中后,均匀地加入物料A中,轻轻搅拌、混匀,然后置于30~40℃环境下发酵20~40min;发酵完毕,采用超声波进行处理3~5分钟,超声波频率32~40KHz,温度30~50℃;
(5)挤压熟化:将调质后的物料匀速倒入双螺杆挤压机料筒内进行挤压,物料经单孔模头挤出,由切刀切割成3~5mm高的小圆柱,旋切频率20~25Hz;
干燥:采取微波--热风隧道式干燥技术,将切割好的产品输送到微波干燥装置内,微波频率80~150w,传送速度2~4m/s,干燥时间1~3min,然后再将产品输送至热风干燥装置内,温度设置为45℃,传送速度0.5~1m/s干燥时间10~15min;
(7)冷却、二次粉碎:将干燥好的物料冷却到室温,进行二次粉碎,过100目筛;
(8)包装:将二次粉碎后的产品进行称重包装。
2.根据权利要求1所述的工艺,其特征在于步骤(5)所述双螺杆挤压机的双螺杆长度为2.2米,双螺杆包括三个温度分区,一区65~70℃、二区115~120℃、三区80~85℃。
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