CN109329720A - 一种淮山红米稀食品及制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于食品加工技术领域,具体涉及一种淮山红米稀食品及制作工艺。该种淮山红米稀食品的原料包括冻干淮山粉、纯红糙米粉、冻干胡萝卜粉、冻干苹果粉、冻干藕粉、枸杞细粉、麦芽糊精、细砂糖。由上述对本发明的描述可知,本发明提供的淮山红米稀食品选用了多种食用材料,经独特工艺制成,各种原料相互调和风味好、健康营养,冲泡后产品成糊状,容易冲泡、提供饱腹感、同时利于吸收;本发明淮山红米稀食品采用了独特的冻干温度控制,节约能源、加快冻干速度、降低生产成本。本发明提供平的淮山红米稀食品在口味和配料上进行调整,以满足人们对代餐品饮对口味和健康的需求。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种淮山红米稀食品及制作工艺。
背景技术
随着社会的发展,我国居民的饮食结构也跟着发生变化,肉类与油脂过多、谷类消耗偏低,肥胖率上升,许多人明显伴有“三高”,而因为肥胖带来的各种病症越来越多,影响人体的健康。通过节食或服用消脂药物,达到减肥的效果,但是这样对身体造成影响更为严重。
为解决上述问题,专利号为201410637127.4的发明专利公开了一种食品,所述食品由以下重量百分比的原料制成:淮山粉60-70%,魔芋粉10-25%,红薯粉10-15%,豆粉5-10%,番茄粉5-10%,碳酸钙1-6%,维生素1-6%,木糖醇1-6%,食用香精1-6%,甲壳素1-6%。该种食品是将多种原料素混合后压片,使得在服用后能够使人体产生饱腹感,延长了进食间隔,从而减少了能量的摄入量。该种代餐品种使用了60-70%的淮山,淮山又称山药,以其肥大的块根供食用或药用,肉质肥厚,富含淀粉,是珍贵的蔬菜,热带地区常作粮食,也是一种滋补品,但该种食品存在如下问题:一是大量的淮山粉经混合压片后,淮山原有的风味不复存在,食用时只有饱腹的感觉,而缺少了食品的风味;二是使用了香精、碳酸钙和甲壳素作为添加剂,不利于人体的健康;三是该种食品中选用了大量的粗粮类粉料,如魔芋粉、红薯粉、豆粉等,营养成分低、不利于吸收,长期作为代餐食用对肠胃造成很大的负担、容易导致营养不良。现有的代餐品需要在口味和配料上进行调整,以满足人们对代餐品饮对口味和健康的需求。
发明内容
为了解决上述问题,经过大量探索性试验,并对实验数据、使用效果进行分析发明了一种淮山红米稀食品及其制作工艺。
淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉30-40份、纯红糙米粉25-35份、冻干胡萝卜粉10-15份、冻干苹果粉5-10份、冻干藕粉10-15份、枸杞细粉1-5份、麦芽糊精1-5份、细砂糖1-5份。
优化的,该淮山红米稀食品的原料组分如下:冻干淮山粉37份、纯红糙米粉28份、冻干胡萝卜粉12份、冻干苹果粉6份、冻干藕粉12份、枸杞细粉2份、麦芽糊精1份、细砂糖2份。
优化的,该淮山红米稀食品的原料组分如下:冻干淮山粉35份、纯红糙米粉25份、冻干胡萝卜粉13、冻干苹果粉8、冻干藕粉13、枸杞细粉3、麦芽糊精2、细砂糖1。
优化的,该淮山红米稀食品的原料组分如下:冻干淮山粉33份、纯红糙米粉31份、冻干胡萝卜粉10份、冻干苹果粉7份、冻干藕粉11份、枸杞细粉3份、麦芽糊精3份、细砂糖2份。
淮山红米稀食品的制作工艺,制作上述的淮山红米稀食品,包括以下步骤:
步骤一,挑选新鲜冻干淮山、藕、胡萝卜,去皮、切片、蒸熟;
步骤二,挑选新鲜的苹果、枸杞,清洗、切片;
步骤三,挑选当年的红稻谷,去掉谷壳后获得的红糙米,红糙米先浸泡2-3小时后蒸熟;
步骤四,将步骤一至三所制得的原料在零下30-35°的环境下冻结,进行真空冷冻干燥;
步骤五,将干燥后的原料按照配比混合,粉碎成100-150目的冻干粉,加入相应比例的麦芽糊精和细砂糖;
步骤六,将原料放入混合搅拌机中搅拌均匀即可包装。
进一步的,步骤一中淮山、藕、胡萝卜蒸熟后快速放入冷冻室进行冻干,冻干时原料的温度为85°以上。
进一步的,红糙米的蒸制时间为0.5-1小时,蒸熟后的红糙米快速放入冷冻室进行冻干。
进一步的,冻干时糙红糙米的温度为85°以上。
进一步的,步骤四中冻干过程分为冻干锁水、预冻干燥、升温干燥、解析干燥、保温五个阶段,冻干锁水阶段,原料由高温经30-50分钟冻干至零下10°,预冻干燥阶段,原料经1-2小时降温至零下30-35°,升温干燥阶段,原料经10-12小时升温至-10度,解析干燥阶段,原料经4-5小时升温至20-30度,保温阶段,产品升温至35-45度保持2-3小时。
进一步的,步骤五中冻干粉的目数为180目。
由上述对本发明的描述可知,本发明提供的淮山红米稀食品选用了多种食用材料,经独特工艺制成,淮山红米稀食品含有多种维生素、氨基酸、脂肪、纤维素、胡胡萝卜素,维生素B1和碳水化合物,营养价值高。具有如下有益效果:一是由根茎、蔬果等多种食材混合加工而成,各种原料相互调和风味好、健康营养;二是选用多种纤维原料,冲泡后产品成糊状,容易冲泡、提供饱腹感、同时利于吸收;本发明淮山红米稀食品采用了独特的冻干温度控制,使传统需要冻干零下40-50°的冻干温度升至30-35°,节约能源、加快冻干速度、降低生产成本。本发明提供平的淮山红米稀食品在口味和配料上进行调整,以满足人们对代餐品饮对口味和健康的需求。
具体实施方式
为了更好的理解本发明的技术方案,下面通过具体实施例对本发明进一步进行描述。
淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉30-40份、纯红糙米粉25-35份、冻干胡萝卜粉10-15份、冻干苹果粉5-10份、冻干藕粉10-15份、枸杞细粉1-5份、麦芽糊精1-5份、细砂糖1-5份。
具体实施例一:
淮山红米稀食品,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉37份、纯红糙米粉28份、冻干胡萝卜粉12份、冻干苹果粉6份、冻干藕粉12份、枸杞细粉2份、麦芽糊精1份、细砂糖2份。
具体实施例二:
淮山红米稀食品,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉35份、纯红糙米粉25份、冻干胡萝卜粉13、冻干苹果粉8、冻干藕粉13、枸杞细粉3、麦芽糊精2、细砂糖1。
具体实施例三:
淮山红米稀食品,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉33份、纯红糙米粉31份、冻干胡萝卜粉10份、冻干苹果粉7份、冻干藕粉11份、枸杞细粉3份、麦芽糊精3份、细砂糖2份。
淮山红米稀食品的制作工艺,其特征在于,制作上述的淮山红米稀食品,包括以下步骤:
步骤一,挑选新鲜冻干淮山、藕、胡萝卜,去皮、切片、蒸熟,蒸熟后快速放入冷冻室进行冻干锁水,冻干锁水时原料的温度为85°以上;
步骤二,挑选新鲜的苹果、枸杞,清洗、切片;
步骤三,挑选当年的红稻谷,去掉谷壳后获得的红糙米,红糙米先浸泡2-3小时后蒸熟,红糙米的蒸制时间为0.5-1小时,蒸熟后的红糙米快速放入冷冻室进行冻干锁水,冻干时糙红糙米的温度为85°以上;
步骤四,将步骤一至三所制得的原料在零下30-35°的环境下冻结,进行真空冷冻干燥,冻干过程分为冻干锁水、预冻干燥、升温干燥、解析干燥、保温五个阶段,
冻干锁水阶段,原料由高温经30-50分钟冻干至零下10°,高温蒸煮后原料表面的孔隙打开,通过快速降温将孔隙中的蒸汽锁住,在原料表面形成多孔结构,
预冻干燥阶段,原料经1-2小时降温至零下30-35°将原料中分布的自由的水冻结成固态,
升温干燥阶段,原料经10-12小时升温至-10度,对冻结后的原料进行加热,使原料中冻结的冰晶化成水蒸气,水蒸气通过原料表面的孔隙溢出使得原料脱水干燥,
解析干燥阶段,原料经4-5小时升温至20-30度,去除干燥原料中残留的水分,
保温阶段,产品升温至35-45度保持2-3小时,使原料中的含水量保持均匀;
步骤五,将干燥后的原料按照配比混合,粉碎成180目的冻干粉,加入相应比例的麦芽糊精和细砂糖;
步骤六,将原料放入混合搅拌机中搅拌均匀即可包装。
上述淮山红米稀食品选用了多种食用材料,经独特工艺制成,具有如下有益效果:一是由根茎、蔬果等多种食材混合加工而成,各种原料相互调和风味好、健康营养;二是选用多种纤维原料,冲泡后产品成糊状,容易冲泡、提供饱腹感、同时利于吸收;本发明淮山红米稀食品采用了独特的冻干温度控制,使传统需要冻干零下40-50°的冻干温度升至30-35°,节约能源、加快冻干速度、降低生产成本。本发明提供平的淮山红米稀食品在口味和配料上进行调整,以满足人们对代餐品饮对口味和健康的需求。
以上所述,仅为本发明较佳实施例而已,故不能以此限定本发明实施的范围,即依本发明申请专利范围及说明书内容所作的等效变化与修饰,皆应仍属本发明专利涵盖的范围内。
Claims (10)
1.一种淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉30-40份、纯红糙米粉25-35份、冻干胡萝卜粉10-15份、冻干苹果粉5-10份、冻干藕粉10-15份、枸杞细粉1-5份、麦芽糊精1-5份、细砂糖1-5份。
2.根据权利要求1所述的淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉37份、纯红糙米粉28份、冻干胡萝卜粉12份、冻干苹果粉6份、冻干藕粉12份、枸杞细粉2份、麦芽糊精1份、细砂糖2份。
3.根据权利要求1所述的淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉35份、纯红糙米粉25份、冻干胡萝卜粉13、冻干苹果粉8、冻干藕粉13、枸杞细粉3、麦芽糊精2、细砂糖1。
4.根据权利要求1所述的淮山红米稀食品,其特征在于,按照重量份计,该淮山红米稀食品的原料组分如下:冻干淮山粉33份、纯红糙米粉31份、冻干胡萝卜粉10份、冻干苹果粉7份、冻干藕粉11份、枸杞细粉3份、麦芽糊精3份、细砂糖2份。
5.淮山红米稀食品的制作工艺,其特征在于,制作权利要求1至4中任意一项所述的淮山红米稀食品,包括以下步骤:
步骤一,挑选新鲜冻干淮山、藕、胡萝卜,去皮、切片、蒸熟;
步骤二,挑选新鲜的苹果、枸杞,清洗、切片;
步骤三,挑选当年的红稻谷,去掉谷壳后获得的红糙米,红糙米先浸泡2-3小时后蒸熟;
步骤四,将步骤一至三所制得的原料在零下30-35°的环境下冻结,进行真空冷冻干燥;
步骤五,将干燥后的原料按照配比混合,粉碎成100-150目的冻干粉,加入相应比例的麦芽糊精和细砂糖;
步骤六,将原料放入混合搅拌机中搅拌均匀即可包装。
6.根据权利要求5所述的淮山红米稀食品制作工艺,其特征在于:所述步骤一中淮山、藕、胡萝卜蒸熟后快速放入冷冻室进行冻干,冻干时原料的温度为85°以上。
7.根据权利要求5所述的淮山红米稀食品制作工艺,其特征在于:所述红糙米的蒸制时间为0.5-1小时,蒸熟后的红糙米快速放入冷冻室进行冻干。
8.根据权利要求7所述的淮山红米稀食品制作工艺,其特征在于:所述冻干时糙红糙米的温度为85°以上。
9.根据权利要求5所述的淮山红米稀食品制作工艺,其特征在于:所述步骤四中冻干过程分为冻干锁水、预冻干燥、升温干燥、解析干燥、保温五个阶段,冻干锁水阶段,原料由高温经30-50分钟冻干至零下10°,预冻干燥阶段,原料经1-2小时降温至零下30-35°,升温干燥阶段,原料经10-12小时升温至-10度,解析干燥阶段,原料经4-5小时升温至20-30度,保温阶段,产品升温至35-45度保持2-3小时。
10.根据权利要求5所述的淮山红米稀食品制作工艺,其特征在于:所述步骤五中冻干粉的目数为180目。
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