CN109170578A - 油炸外皮、油炸饵块及其制备方法 - Google Patents
油炸外皮、油炸饵块及其制备方法 Download PDFInfo
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Abstract
本发明提供油炸外皮、油炸饵块及其制备方法，其中油炸外皮包括原料：面粉、淀粉、单甘酯、木质素和水；油炸饵块包括油炸外皮和被油炸外皮包裹的饵块，该油炸饵块的制备方法包括步骤：(1)原料准备；(2)外皮准备；(3)油炸、包装。本发明的油炸外皮能够有效包裹饵块，得到质地紧实、不松散，风味饱满的油炸饵块产品，本发明通过油炸的制备方式进一步增加了饵块产品的多样性，给产品带来了新的酥脆口感。
Description
技术领域
本发明一种食品的加工技术领域，具体涉及油炸外皮、油炸饵块及其制备方法。
技术背景
饵块为我国西南地区特色食品，中华人民共和国国家质量监督检验检疫总局在2010年将贵州省黔西南布依族苗族自治州的兴义饵块粑作为地理标志产品加以保护。这种食品一般以大米、高梁、玉米等为主要原料，经传统工艺加工制作而成。食用时用刀切成片、丝条进行烘烤、油煎或煮炒等，味道可口，香糯软和，在云南、四川南部和贵州部分地区广受欢迎。
食用外皮是用于包覆填充材料使食材经过油炸成为现成食品的专用油炸外皮，通常，将面糊和面包屑用作外皮用材料，刚油炸出来的外皮的松脆感受到人们的喜爱。另外，这样的现成食品用油炸外皮食品为了进一步提升外皮的口感，还需要油炸外皮具有较好的脆性，同时经过外皮包裹油炸后的材料保质期更长。
目前，市场上的饵块的产品类型还受到较大的局限，若饵块必须经过煮、炒、烹调才可食用将极大限制该产品的发展，因此研究一种方便食用，美味可口的饵块产品，有助于增加饵块产品的多样性，满足市场的需求，增加民族特色文化。
发明内容
本发明的目的是提供一种油炸外皮及油炸饵块及其制备方法，其中油炸饵块外皮能够有效包裹饵块，质地紧实、不松散，且其能够紧锁饵块风味，通过油炸的制备方式进一步增加了饵块产品的多样性，给产品带来了新的酥脆口感，保鲜期长，安全健康。
有较好以下技术方案：
实际上，本发明涉及一种油炸外皮，其原料按以下质量份数组成：面粉20～30份、淀粉5～8份、单甘酯1～3份、木质素0.5～1份和水1～10份。
作为另一具体实施方式，所述原料按以下质量份数组成：面粉22～26份、淀粉6～7份、单甘酯1.5～2.2份、木质素0.7～0.8份和水2～6份。
作为另一具体实施方式，所述面粉的蛋白质含量低于12.5％。
作为另一具体实施方式，所述淀粉选自玉米淀粉、小麦淀粉、马铃薯淀粉、米淀粉、西米淀粉、甘薯淀粉、高直链玉米淀粉、绿豆淀粉中的一种或多种。
作为另一具体实施方式，所述单甘酯选自醋酸单甘酯、乳酸单甘酯、二乙酰酒石酸单甘酯、琥珀酸单甘酯、硬脂酸单甘酯中的一种或多种。
一种利用上述外皮的油炸饵块，其包括上述油炸外皮形成的面层、和被面层包裹的由饵块形成的里层。
作为优选，所述面层的外皮厚度为1～3mm。
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，将面粉、淀粉和水均匀混合搅拌，其后加入单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中炸至金黄色捞起，其后经离心、冷却、包装，即得。
作为另一具体实施方式，所述油炸的温度为180℃～230℃。
作为另一具体实施方式，所述油炸时间为10～30s。
作为另一具体实施方式，所述离心的速度为400～700r/min，时间为30～120s。
本发明的饵块外皮材料组成中，面粉和是起粘连作用的主要物质，淀粉能够起到黏性辅助剂的作用，同时配合单甘酯和木质酸能够进一步形成质地紧实，粘性较好的外皮，防止外皮变形、松散，从而提高外皮的口感，以及对外皮包裹饵块的保护，有助于紧锁包裹饵块的风味，带来酥脆口感。
与现有技术相比，本发明方案具有有益效果：
(1)本发明通过面粉、淀粉、单甘酯、木质素和水制备可油炸外皮，其表面地质均匀、紧实，粘性较佳，能够有效粘附在饵块的表面；
(2)本发明的原材料绿色健康，无毒无害，能够有效满足人体的正常食品需求；
(3)本发明制备的油炸饵块由于外皮的保护作用，其能够大大延长饵块产品的保鲜期；
(4)本发明制备的油炸饵块外层，口感松脆，不粘牙齿，风味独特；
(5)本发明通过油炸饵块极大的增加了饵块产品的多样性，进一步满足了市场需求，经济效益高。
具体实施方式
下面通过具体实施例子对本发明做进一步的详细描述。
上述步骤(1)中，所述形状加工处理是指通过公知的机械设备，如挤型机、切块机、切丁机等，将饵块制备成所需的要形状；其中机械设备没有没具体的型号、参数的要求，仅需将饵块制备成所需要的形状即可。
上述步骤(1)中，除了上述必须熟饵块成分之外，在不损害本发明的效果的范围内，另外，为了发挥其他效果，还可以含有其他成分。作为其他成分，例如可以举出食盐、砂糖、氨基酸等调料、β-胡萝卜素等色素、香料、酸味料、pH调节剂、乳化剂、糖类、食物纤维、动物性蛋白质素材；另外，作为外皮的包裹料，其也不仅限于饵块，可以为蔬菜(例如土豆、白菜、香菇、西红柿等)、肉(例如猪肉、鸡肉、牛肉、羊肉等)以及它们的混合料。
上述步骤(2)中混合只要是可以使各成分达到大致均匀的程度的混合即可，例如可以使用公知的搅拌器等来进行。各成分的混合顺序没有特别限定，可以将全部成分同时投入搅拌器进行混合，也可以将各成分以适当的顺序投入并混合。
实施例1
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉20份、玉米淀粉8份、醋酸单甘酯1份、木质素0.5份和水1份；将面粉、玉米淀粉和水均匀混合搅拌，其后加入醋酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为180℃，油炸10s至金黄色捞起，其后以离心速度为700r/min离心处理30s，再经冷却、包装，即得。
实施例2
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉30份、马铃薯淀粉5份、琥珀酸单甘酯3份、木质素1份和水10份；将面粉、马铃薯淀粉和水均匀混合搅拌，其后加入琥珀酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为230℃，油炸30s至金黄色捞起，其后以离心速度为400r/min离心处理120s，再经冷却、包装，即得。
实施例3
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉22份、西米淀粉7份、硬脂酸单甘酯2.2份、木质素0.8份和水6份；将面粉、西米淀粉和水均匀混合搅拌，其后加入硬脂酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为190℃，油炸20s至金黄色捞起，其后以离心速度为450r/min离心处理60s，再经冷却、包装，即得。
实施例4
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉26份、高直链玉米淀粉6份、二乙酰酒石酸单甘酯1.5份、木质素0.7份和水2份；将面粉、高直链玉米淀粉和水均匀混合搅拌，其后加入二乙酰酒石酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为200℃，油炸18s至金黄色捞起，其后以离心速度为520r/min离心处理80s，再经冷却、包装，即得。
实施例5
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉23份、米淀粉6.5份、乳酸单甘酯1.8份、木质素0.72份和水4份；将面粉、米淀粉和水均匀混合搅拌，其后加入乳酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为210℃，油炸25s至金黄色捞起，其后以离心速度为560r/min离心处理90s，再经冷却、包装，即得。
实施例6
一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，面粉24份、小麦淀粉6.8份、醋酸单甘酯1.7份、木质素0.77份和水5份；将面粉、小麦淀粉和水均匀混合搅拌，其后加入醋酸单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中，于温度为200℃，油炸22s至金黄色捞起，其后以离心速度为490r/min离心处理75s，再经冷却、包装，即得。
下面将实施例1～6的油炸饵块通过专门食品评审员数人进行感官评价，其中感官评价标准按照下表：
表1
上述实施例1～6的油炸饵块的评价如下：
实施例1的评价结果：表面光滑，有少量裂纹(24分)，组织紧实，不松散，质地均匀(28分)，有独特的饵块香味(8分)，不粘牙(7分)，有较好韧性(7分)，加热后口感香糯，细腻，绵软为宜(7分)，总计81分。
实施例2的评价结果：表面光滑，有少量裂纹(25分)，组织紧实，不松散，质地均匀(28分)，有独特的饵块香味(7分)，不粘牙(7分)，有较好韧性(6分)，加热后口感香糯，细腻，绵软为宜(7分)，总计80分。
实施例3的评价结果：表面光滑、细腻、无杂质无裂纹(26分)，组织紧实，不松散，质地均匀(27分)，有独特的饵块香味(8分)，不粘牙(9分)，有较好韧性(7分)，加热后口感香糯，细腻，绵软为宜(7分)，总计84分。
实施例4的评价结果：表面光滑、细腻、无杂质无裂纹(26分)，组织紧实，不松散，质地均匀(28分)，有独特的饵块香味(9分)，不粘牙(8分)，有较好韧性(7分)，加热后口感香糯，细腻，绵软为宜(8分)，总计86分。
实施例5的评价结果：表面光滑、细腻、无杂质无裂纹(27分)，组织紧实，不松散，质地均匀(28分)，有独特的饵块香味(9分)，不粘牙(9分)，有较好韧性(7分)，加热后口感香糯，细腻，绵软为宜(8分)，总计88分。
实施例6的评价结果：表面光滑、细腻、无杂质无裂纹(26分)，组织紧实，不松散，质地均匀(29分)，有独特的饵块香味(8分)，不粘牙(9分)，有较好韧性(7分)，加热后口感香糯，细腻，绵软为宜(8分)，总计87分。
综上所述，本发明制备的油炸饵块的感官评价平均总分高于80分，具有较好的口感与质量，特别是组织结构较为稳定，同时具有较好的风味，口感酥脆，老少皆宜。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种油炸外皮，其原料按以下质量份数组成：面粉20～30份、淀粉5～8份、单甘酯1～3份、木质素0.5～1份和水1～10份。
2.如权利要求1所述的油炸外皮，其特征在于，所述原料按以下质量份数组成：面粉22～26份、淀粉6～7份、单甘酯1.5～2.2份、木质素0.7～0.8份和水2～6份。
3.如权利要求1所述的油炸外皮，其特征在于，所述面粉的蛋白质含量低于12.5％。
4.如权利要求1所述的油炸外皮，其特征在于，所述淀粉选自玉米淀粉、小麦淀粉、马铃薯淀粉、米淀粉、西米淀粉、甘薯淀粉、高直链玉米淀粉、绿豆淀粉中的一种或多种。
5.如权利要求1所述的油炸外皮，其特征在于，所述单甘酯选自醋酸单甘酯、乳酸单甘酯、二乙酰酒石酸单甘酯、琥珀酸单甘酯、硬脂酸单甘酯中的一种或多种。
6.一种油炸饵块，其包括如权利要求1～5所述的油炸外皮形成的面层、和被面层包裹的由饵块形成的里层。
7.如权利要求6所述的油炸饵块，其特征在于，所述面层的厚度为1～3mm。
8.一种油炸饵块的制备方法，其包括步骤：
(1)原料准备：将熟饵块进行形状加工处理，备用；
(2)外皮准备：按照原料质量份数组成，将面粉、淀粉和水均匀混合搅拌，其后加入单甘酯和木质素揉成面团状混合料，其后将混合料粘附在饵块表面，得预炸饵块；
(3)油炸、包装：将上述预炸饵块投入恒温油锅中炸至金黄色捞起，其后经离心、冷却、包装，即得。
9.如权利要求8所述的油炸饵块的制备方法，其特征在于，所述油炸的温度为180℃～230℃。
10.如权利要求8所述的油炸饵块的制备方法，其特征在于，所述油炸时间为10～30s。
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