CN108967959A - 基于破壁技术与分子包裹技术加工调味食品的工艺 - Google Patents
基于破壁技术与分子包裹技术加工调味食品的工艺 Download PDFInfo
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Abstract
本发明公开了一种基于破壁技术与分子包裹技术加工调味食品的工艺,该工艺包括：（1）食物通过清洗、烘干、消毒的预处理；（2）用破壁机将食物细胞破壁；同时加入植物油脂包裹，形成膏体；（3）检验、包装，制得产品。本发明的工艺制得的破壁调味食品，营养价值大幅度提高，营养成分吸收率可达到100%，能够提高食用者的免疫力；制备工艺简单，不用任何添加剂，产品不会板结、主料与油脂不会分离，保质期长；生产过程无废料，对于环境无污染。适用于加工现有的各种植物源调味食料，得到优良调味食品。
Description
技术领域
本发明涉及食品的制备或处理,特别涉及用破壁技术和分子包裹技术改善食品营养及保存性质的加工工艺。
背景技术
众所周知，“破壁技术”的全称为细胞破壁技术，该技术利用酶解法、化学方法、物理方法或几种方法配合使用使细胞壁破裂。以食物为例，破壁技术料理机可以打破果蔬细胞壁，释放植物生化素，最大限度地融合果蔬中的膳食纤维、维生素及其他营养元素，拥有破壁技术的料理机所加工出的食材，营养成分可高出3-4倍，更易人体吸收。
分子包裹技术的原理是油与水通过乳化，重复搅拌打碎，形成小油滴，油滴包裹着水，形成油包水的环境状态，水分子的极性端朝里与油的极性端相结合，形成油水界面，这是分子间的范德华力在起作用。利用分子包裹技术，能够完整地保留食物一切有益成分，人体更容易吸收其中的营养，食物保存时间长。
近年来，人们推出一些利用破壁技术制备的食品，例如:中国专利申请件ZL2006100465076号《一种裙带菜孢子食品及其加工方法》、2006100712035号《 食品用破壁芦荟红花粉加工方法》、2016106483315号《 绿豆生物发酵分离全部利用制作不同功能食品的加工方法》等，但尚无将破壁技术与分子包裹技术联合用于调味食品加工的方法报道，也没有相关的专利申请件。
发明内容
本发明旨在提供基于破壁技术与分子包裹技术加工调味食品的工艺，为食物的深加工提供新工艺，改善调味食品营养及保存性质,提高调味食品的保健价值。
发明人提供的基于破壁技术与分子包裹技术加工食品的工艺,包括如下步骤：
（1）食物的预处理：取拟加工的新鲜食物，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的食物放入破壁机，同时按一定比例放入油脂，利用破壁机高速旋转产生的剪切作用力使食物细胞壁破裂，搅拌混匀，使物料成为膏体，得到破壁成品；
（3）检验、包装：得到的成品检验合格之后，立即用玻璃瓶或铝箔密封包装，得到破壁食品。
上述工艺的第（1）步中，所述新鲜食物是植物源的食物，如大蒜、生姜、木姜子、番茄、胡萝卜等。
上述工艺的第（2）步中，所述油脂为植物油中的花生油、或葵花籽油、或菜籽油、或大豆油、或橄榄油、或麻油、或亚麻籽油，以及其它食用植物油；所述按一定比例放入油脂是油脂质量占主料质量的60%～70%；所述破壁机高速旋转的转速为高于30000r/min。
上述工艺的第（3）步中，所述检验合格的标准是符合食品的国家标准《GB 2760-2014 食品安全国家标准》。
本发明的有益效果：破壁食品的营养价值大幅度提高，营养成分吸收率可达到100%，能够提高食用者的免疫力；制备工艺简单，不用任何添加剂，产品不会板结、主料与油脂不会分离，保质期长；生产过程无废料，对于环境无污染。适用于加工现有的各种食料，得到优良食品。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
（1）食物的预处理：取新鲜木姜子，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的木姜子放入破壁机，同时加入葵花籽油，葵花籽油质量占主料木姜子质量的60%；利用破壁机在转速在31000r/min条件下高速旋转产生的剪切作用力使木姜子细胞壁破裂；搅拌混匀，使物料成为膏体，得到木姜子破壁成品；
（3）检验、包装：得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后，立即用玻璃瓶密封包装，贴上标签，得到木姜子的破壁调味食品。
实施例2
（1）食物的预处理：取新鲜大蒜，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的大蒜放入破壁机，同时加入菜籽油，菜籽油质量占主料大蒜质量的65%；利用破壁机在转速为33000r/min条件下高速旋转产生的剪切作用力使大蒜细胞壁破裂；搅拌混匀，使物料成为膏体，得到破壁大蒜成品；
（3）检验、包装：得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后，立即用铝箔密封包装，贴上标签，得到大蒜的破壁调味食品。
实施例3
（1）食物的预处理：取新鲜生姜，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的生姜放入破壁机，同时加入橄榄油，橄榄油质量占主料生姜质量的70%；利用破壁机在转速在34000r/min条件下高速旋转产生的剪切作用力使食物细胞壁破裂；搅拌混匀，使物料成为膏体，得到生姜破壁成品；
（3）检验、包装：得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后，立即用玻璃瓶密封包装，贴上标签，得到生姜的破壁调味食品。
实施例4
（1）食物的预处理：取新鲜花椒，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的花椒放入破壁机，同时加入大豆油，大豆油质量占主料花椒质量的65%；利用破壁机在转速在35000r/min条件下高速旋转产生的剪切作用力使花椒细胞壁破裂；搅拌混匀，使物料成为膏体，得到花椒破壁成品；
（3）检验、包装：得到的成品用国家标准《GB 2760-2014 食品安全国家标准》检验合格之后，立即用玻璃瓶密封包装，贴上标签，得到花椒的破壁调味食品。
其它调味食料可以按照相同办法制得破壁调味食品。该食品开封即食，常温下保质期为3个月，15℃以下储存，可保质1年。
Claims (4)
1.一种基于破壁技术与分子包裹技术加工调味食品的工艺，其特征包括如下步骤：
（1）食物的预处理：取拟加工的新鲜食物，清洗干净，烘干表面水分，用紫外线消毒，备用；
（2）食物破壁与油脂包裹: 将预处理后的食物放入破壁机，同时按一定比例放入油脂，利用破壁机高速旋转产生的剪切作用力使食物细胞壁破裂，搅拌混匀，使物料成为膏体，得到破壁成品；
（3）检验、包装：得到的成品检验合格之后，立即用玻璃瓶或铝箔密封包装，得到破壁食品。
2.如权利要求1所述加工调味食品的工艺,其特征在于方法的第（1）步中，所述新鲜食物是植物源的食物。
3.如权利要求1所述加工调味食品的工艺,其特征在于方法的第（2）步中，所述油脂为植物油中的花生油、或葵花籽油、或菜籽油、或大豆油、或橄榄油、或麻油、或亚麻籽油；所述按一定比例放入油脂是油脂质量占主料质量的60%～70%；所述破壁机高速旋转的转速为高于30000r/min。
4.如权利要求1所述加工调味食品的工艺,其特征在于方法的第（3）步中，所述检验合格的标准是符合食品的国家标准《GB 2760-2014 食品安全国家标准》。
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| CN105919012A (zh) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | 一种花椒膏及其制备方法 |
| CN105907460A (zh) * | 2016-06-12 | 2016-08-31 | 四川厚德医药科技有限公司 | 一种干花椒油的制备方法 |
| CN107156763A (zh) * | 2017-07-11 | 2017-09-15 | 枣庄市福强商贸有限公司 | 一种花椒膏及其制备方法 |
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