CN108669455A - 一种速冲稳定型营养黑豆燕麦全粉的制作方法 - Google Patents
一种速冲稳定型营养黑豆燕麦全粉的制作方法 Download PDFInfo
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Abstract
一种速冲稳定型营养黑豆燕麦全粉的制作方法，属于农产品加工领域。本发明利用糊精包埋、过热蒸汽加压膨化与超微粉碎技术，生产超微速食的全谷物粉。主要步骤如下：选择大米、黑豆、燕麦为原料，粉碎，与分级后的魔芋糊精变速搅拌，搅拌期间均匀喷入包埋液，然后进行过热蒸汽瞬时膨化处理，经过超微粉碎和包装，即可获得粒度为10‑15μm的稳定态全谷物超微速食粉。
Description
技术领域
一种速冲稳定型营养黑豆燕麦全粉的制作方法，属于农产品加工领域。
背景技术
随着现代社会生产力的提高，人们对生活品质的要求越来越高，追求营养平衡与合理膳食，因此全谷物产品需求量逐年增高。全谷物营养丰富，富含B族维生素、膳食纤维、还含有类胡萝卜素、γ-谷维素、植酸和木质素等常见抗氧化成分。但全谷物粉末产品存在储藏期短、冲泡性差和口感粗糙的问题。
目前主要的热处理钝酶方式有高温烘箱处理、挤压、红外与微波处理等，都会使全谷物中易氧化的营养成分如维生素B1、叶酸、生育酚、谷维素及维生素C等被氧化，全谷物的营养物质受到破坏。由于过热蒸汽的无氧环境，在有效钝化脂肪酶的前提下，谷物中易氧化的活性成分基本无破坏。并且可以利用过热蒸汽作为膨化动力，在封闭状态下瞬时释放由过热蒸汽产生的高压，从而使组织膨化。
超微粉碎是指将3mm以上的物料颗粒粉碎至10-25μm以下的过程，超微粉碎后的谷物具有优良的溶解性、分散性、持水性。但超微粉碎时由于颗粒逐步细化，粒子相互吸附并出现团聚，且经破壁渗出的油脂会与谷物粉末相互粘结，难以深度细化。
发明内容
本发明的目的是解决全谷物产品储藏期短、营养损失大、难以深度粉碎的问题，制备一种口感与营养优良的全谷物速食粉。
一种速冲稳定型营养黑豆燕麦全粉的制作方法，包括以下几个步骤：
(1)谷物粉碎：称取60kg大米、63-65kg黑豆、48-50kg燕麦进行粉碎，过40目筛，得到谷物A；
(2)淀粉酶解：称取6kg魔芋淀粉，溶于10-11kg水中，调节pH至4.5-4.6，置于46-50℃环境下，加入100mLα-淀粉酶酶解12-16h，酶液的酶活是390-395u/mL，得魔芋糊精；
(3)糊精分级：魔芋糊精置于30-32℃环境下，加入6.3-6.5kg聚乙二醇、6.3-6.5kg甲醇与2.0-2.1kg水，搅拌3-3.2h，离心分离，得到滤饼；滤饼置于30-32℃环境下，加入2.3-2.5kg聚乙二醇、2.3-2.5kg异丙醇与9.8-10.0kg水，变速搅拌2.5-2.8h后进行抽滤，上清液采用过热蒸汽干燥，得到分级糊精B；其中，过热蒸汽温度为180-185℃、压力为1.0MPa；
(4)包埋液配制：称取2.0kg氯化钠和3.1kg碳酸氢钠，溶于20kg水中，得溶液C；
(5)谷物包埋：将谷物A和糊精B混合搅拌，搅拌期间均匀喷入溶液C，得到物料D；其中喷洒速率为2.8-3.2kg/min，搅拌速率为2500-3000r/min，搅拌时间为30-35min；
(6)过热蒸汽处理：物料D进行过热蒸汽处理，过热蒸汽温度为221-223℃、压力为3.0MPa，处理2.0-2.5min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(7)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
与现有技术相比，本发明的优点包括：
1、在谷物A与魔芋糊精B混合的同时加入包埋液C，可以达到包埋谷物中油脂的效果，使超微粉碎时谷物A不会与油脂粘结。
2、溶液C中添加的碳酸氢钠与氯化钠，不仅可以增加溶液的渗透压，加速糊精B包埋油脂的速率；而且可以在过热蒸汽高温作用下分解产生CO2，从谷物内部渗出，有利于谷物产生更好的多孔性。产生的CO2与过热蒸汽水蒸汽一同作用，增大过热蒸汽机内压力，使膨化的效果更好。
3、使用加压过热蒸汽处理全谷物粉，可以达到钝化脂肪酶、熟化谷物，干燥、膨化谷粉的目的。过热蒸汽处理后水分含量低于5％，物料更“脆”，有利于超微粉碎，且加压过热蒸汽的无氧环境使谷物中易氧化的营养物质保留完好。
4、利用糊精与醇溶液的不相容性，选用不同种的醇溶液进行糊精的分级，得到低聚合魔芋糊精；考虑糊精分子量的不同，依次加入不同组分、不同配比及不同条件的醇溶液进行分级，以此获得所需的魔芋糊精。
5、本发明中没有添加传统的稳定剂和乳化剂，而是选用特定分子量段的魔芋糊精，在温度及压力的作用下，可使一部分渗透在谷物粉的孔腔中，从而起到乳化稳定的作用，增加谷物粉的水溶性与稳定性。
最终获得的稳定态全谷物超微粉末的货架期长达12个月，且具有营养价值高、冲泡性好、香味浓郁和口感细腻等优点。
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
(1)谷物粉碎：称取60kg大米、63kg黑豆、50kg燕麦进行粉碎，过40目筛，得到谷物A；
(2)淀粉酶解：称取6kg魔芋淀粉，溶于10kg水中，调节pH至4.5，置于46℃环境下，加入100mL α-淀粉酶酶解15h，酶液的酶活是390u/mL，得魔芋糊精；
(3)糊精分级：魔芋糊精置于30℃环境下，加入6.3kg聚乙二醇、6.3kg甲醇与2.0kg水，搅拌3h，离心分离，得到滤饼；滤饼置于30℃环境下，加入2.3kg聚乙二醇、2.3kg异丙醇与10.0kg水，变速搅拌2.6h后进行抽滤，上清液采用过热蒸汽干燥，得到分级糊精B；其中，过热蒸汽温度为180℃、压力为1.0MPa；
(4)包埋液配制：称取2.0kg氯化钠和3.1kg碳酸氢钠，溶于20kg水中，得溶液C；
(5)谷物包埋：将谷物A和糊精B混合搅拌，搅拌期间均匀喷入溶液C，得到物料D；其中喷洒速率为3.0kg/min，搅拌速率为2800r/min，搅拌时间为35min；
(6)过热蒸汽处理：物料D进行过热蒸汽处理，过热蒸汽温度为222℃、压力为3.0MPa，处理2.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(7)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例2
(1)谷物粉碎：称取60kg大米、63kg黑豆、50kg燕麦进行粉碎，过40目筛，得到谷物A；
(2)过热蒸汽处理：物料D进行过热蒸汽处理，过热蒸汽温度为222℃、压力为3.0MPa，处理2.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(3)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例3
(1)谷物粉碎：称取60kg大米、63kg黑豆、50kg燕麦进行粉碎，过40目筛，得到谷物A；
(2)淀粉酶解：称取6kg魔芋淀粉，溶于10kg水中，调节pH至4.5，置于46℃环境下，加入100mL α-淀粉酶酶解15h，酶液的酶活是390u/mL，得魔芋糊精；
(3)糊精分级：魔芋糊精置于30℃环境下，加入6.3kg聚乙二醇、6.3kg甲醇与2.0kg水，搅拌3h，离心分离，得到滤饼；滤饼置于30℃环境下，加入2.3kg聚乙二醇、2.3kg异丙醇与10.0kg水，变速搅拌2.6h后进行抽滤，上清液采用过热蒸汽干燥，得到分级糊精B；其中，过热蒸汽温度为180℃、压力为1.0MPa；
(4)包埋液配制：称取2.0kg氯化钠和3.1kg碳酸氢钠，溶于20kg水中，得溶液C；
(5)谷物包埋：将谷物A和糊精B混合搅拌，搅拌期间均匀喷入溶液C，得到物料D；其中喷洒速率为3.0kg/min，搅拌速率为2800r/min，搅拌时间为35min；
(6)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例4
(1)谷物粉碎：称取60kg大米、63kg黑豆、50kg燕麦进行粉碎，过40目筛，得到谷物A；
(2)淀粉酶解：称取6kg魔芋淀粉，溶于10kg水中，调节pH至4.5，置于46℃环境下，加入100mL α-淀粉酶酶解15h，酶液的酶活是390u/mL，得魔芋糊精B；
(3)包埋液配制：称取2.0kg氯化钠和3.1kg碳酸氢钠，溶于20kg水中，得溶液C；
(4)谷物包埋：将谷物A和糊精B混合搅拌，搅拌期间均匀喷入溶液C，得到物料D；其中喷洒速率为3.0kg/min，搅拌速率为2800r/min，搅拌时间为35min；
(5)过热蒸汽处理：物料D进行过热蒸汽处理，过热蒸汽温度为222℃、压力为3.0MPa，处理2.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(6)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
以产品冲泡后的口感、外观、气味及时间为感官评分标准，总分值为65分，以粒径、储藏稳定性为理化标准，总分值为35分，具体如下：
表1感官评分标准
表2理化评分标准
感官与理化性质结果如下：
表3理化性质与感官评分测试结果
根据表3中的结果表明，实施例1所得产品感官与理化性均最好。与实施例1相比，实施例2中没有加入糊精，所得产品粒径较大，口感不佳；实施例3中没有过热蒸汽膨化处理，所得产品储藏稳定性次于实施例1；实施例4中加入未分级糊精，所得产品粒径、口感与储藏稳定性高于实施例2，但差于实施例3与实施例1。因此，采用糊精包埋、过热蒸汽加压膨化与超微粉碎技术三者相辅相成，具有协同增效作用，缺一不可。
以上实施例仅用于说明本发明的技术方案而非限制，本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (1)
1.一种速冲稳定型营养黑豆燕麦全粉的制作方法，包括以下几个步骤：
（1）谷物粉碎：称取60 kg大米、63-65 kg黑豆、48-50 kg燕麦进行粉碎，过40目筛，得到谷物A；
（2）淀粉酶解：称取6 kg魔芋淀粉，溶于10-11 kg水中，调节pH至4.5-4.6，置于46-50℃环境下，加入100 mL α-淀粉酶酶解12-16 h，酶液的酶活是390-395 u/mL，得魔芋糊精；
（3）糊精分级：魔芋糊精置于30-32℃环境下，加入6.3-6.5 kg聚乙二醇、6.3-6.5 kg甲醇与2.0-2.1 kg水，搅拌3-3.2h，离心分离，得到滤饼；滤饼置于30-32℃环境下，加入2.3-2.5 kg聚乙二醇、2.3-2.5 kg异丙醇与9.8-10.0 kg水，变速搅拌2.5-2.8 h后进行抽滤，上清液采用过热蒸汽干燥，得到分级糊精B；其中，过热蒸汽温度为180-185 ℃、压力为1.0MPa；
（4）包埋液配制：称取2.0 kg 氯化钠和3.1 kg 碳酸氢钠，溶于20 kg水中，得溶液C；
（5）谷物包埋：将谷物A和糊精B混合搅拌，搅拌期间均匀喷入溶液C，得到物料D；其中喷洒速率为2.8-3.2 kg/min，搅拌速率为2500-3000 r/min，搅拌时间为30-35 min；
（6）过热蒸汽处理：物料D进行过热蒸汽处理，过热蒸汽温度为221-223 ℃、压力为3.0MPa，处理2.0-2.5 min；处理结束后在0.5 s内将过热蒸汽压力瞬降至0.1 MPa，得到膨化全谷物粉；
（7）超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径10-15μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
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