CN109430753A - 一种方便速食营养果蔬多彩卷粉及其制备方法 - Google Patents
一种方便速食营养果蔬多彩卷粉及其制备方法 Download PDFInfo
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Abstract
一种方便速食营养果蔬多彩卷粉及其制备方法,属于食品加工技术领域。该卷粉由如下重量份的原料加水打浆制成:大米250‑400份、西红柿15‑30份、菠菜15‑30份和玫瑰20‑40份。本发明的卷粉能够保证米浆、西红柿、菠菜、玫瑰天然的口感,采用即食或微波炉直接加热的方法食用,便于保藏和运输。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种方便速食营养果蔬多彩卷粉及其制备方法。
背景技术
卷粉又叫肠粉,最早出现在唐代,云南人称它为卷粉,而广东人称之为肠粉,但都是这两个地区最普遍的早餐。其做法为选用优质大米为主料,磨成米浆后直接蒸制,冷却后切条,佐以芝麻油、八角油、花椒油、姜汤、蒜泥、花生面等辅料,以其独特的民间制作方法,将米粉蒸制后切条,加入各类香辛料即食。首先,上述卷粉在新鲜即食状态很难保存,时间稍长就会失去特有的色香味及良好的外观,会发生粘黏和折断,因其中又加入了各种香辛料,发生酸败、霉变的可能性更大。其次,普通卷粉颜色单调,口感单一,营养价值相对较低,很难迎合消费者需求。
中国专利(公开号:CN 1328775A)申请公开了一种魔芋方便卷粉的生产方法。具体方法如下:籼米、绿豆经筛选、去杂、去皮、清洗、浸泡;混合磨浆;搅拌调质;摊浆;蒸制粉片;喷水降温、防粘滋润;预干;吊挂老化;切条;定型干燥;包装制成。首先,该工艺加工过程复杂,多次加工可能导致产品营养成分流失;其次,该工艺选择的原料比较少,营养成分含量不高,且制作出的成品色彩也比较单一。
发明内容
针对现有技术存在的问题,本发明的目的在于设计提供一种方便速食营养果蔬多彩卷粉及其制备方法的技术方案。通过该方法得到的卷粉能够保证米浆、西红柿、菠菜、玫瑰天然的口感,采用即食或微波炉直接加热的方法食用,便于保藏和运输。
本发明采用的技术方案是:
所述的一种方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米250-400份、西红柿15-30份、菠菜15-30份和玫瑰20-40份。
所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米280-380份、西红柿18-25份、菠菜18-25份和玫瑰25-35份。
所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米350份、西红柿20份、菠菜20份、玫瑰30份。
所述的方便速食营养果蔬多彩卷粉,其特征在于所述水的体积以各原料总重量计为0.5-2ml/g。
所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉还包括涂在卷粉表面的馅料层,所述馅料层为红豆沙、绿豆沙或芝麻。
所述的方便速食营养果蔬多彩卷粉的制备方法,其特征包括以下步骤:
(1)将配方量大米于20~30℃的温水中浸泡4h,加入纯净水,研磨3-4min,获得米浆;所述纯净水以大米重量计为0.78-1.06 ml/g;
(2)将洗净后配方量的菠菜,切成段加入纯净水,榨汁,过滤,取滤液,获得菠菜汁;所述纯净水体积用量以菠菜重量计为0.9 -1.25ml/g;
(3)将洗净去皮后配方量的西红柿,切成小块,加入纯净水,榨汁,过滤,取滤液,获得西红柿汁;所述纯净水体积用量以西红柿重量计为0.9-1.25ml/g;
(4)将洗净后配方量的新鲜玫瑰花瓣,加入纯净水,榨汁,过滤,取滤液,获得玫瑰花汁;所述纯净水体积用量以新鲜玫瑰花瓣重量计为 1.25-1.75ml/g;
(5)将步骤(2)-(4)获得的菠菜汁、西红柿汁和玫瑰花汁与步骤(1)米浆混匀,获得卷粉浆料;用食用植物油均匀地涂抹在蒸粉机的蒸盘上,再将卷粉浆料倒入蒸盘中形成薄层,蒸至薄层不流动时停止蒸制,蒸盘在冷水中冷却至凝固,再将薄层卷起,切段,分袋密封,获得方便速食营养果蔬多彩卷粉。
所述的制备方法,其特征在于步骤(5)薄层厚度为1-2mm。
所述的制备方法,其特征在于步骤(5)薄层卷起前,在卷粉表面涂上馅料层,所述馅料层为红豆沙、绿豆沙或芝麻。
所述的制备方法,其特征在于步骤(5)将步骤(2)-(4)获得的菠菜汁、西红柿汁和玫瑰花汁与步骤(1)米浆混匀,并按体积比1:1:1:18混合。
所述的方便速食营养果蔬多彩卷粉的搭配香辛调料,其特征在于该香辛调料通过以下步骤得到:将生姜和蒜分别在水中浸泡2~3小时后以质量比2:1混合碾碎,加入米醋、红糖粉末和食盐,制得所述香辛调料;所述米醋体积用量以生姜重量计为10-15ml/g;所述红糖与生姜重量比为0.5-1:1,所述食盐与生姜重量比为0.1-0.3:1。
本发明卷粉采用抽真空的方法,用聚丙烯(PP)塑料材质的包装袋对多彩卷粉的湿粉进行包装,香辛调料可用食品级塑胶包装袋包装成调料包的形式,再外加一个桶装包装。
与现有技术相比,本发明有益效果主要体现在:
(1)色彩鲜艳,口味多样
目前市场上没有彩色的卷粉,如果将色泽鲜艳的植物汁作为天然色素融入米浆,不仅能给传统卷粉着色,增加色调,还能提高最终产品中的维生素和矿物质含量,改善产品的风味,提高其营养价值。本发明是在广受喜爱的传统食品——卷粉的制作工艺基础上,向制作卷粉的配料中加入了不同色泽的植物汁,使原本颜色单调的卷粉变得丰富多彩,口味多样。
(2)方便食用
采用抽真空的方法,用聚丙烯(PP)塑料材质的包装袋对多彩卷粉的湿粉进行包装,下述实施案例(1)、(2)中调料可用食品级塑胶包装袋包装成调料包的形式,再外加一个桶装包装。抽真空可以使果蔬营养彩色卷粉在不添加食品添加剂的情况下维持袋内处于高度减压状态,空气稀少相当于低氧效果,使微生物没有生存条件,以达到食品品新鲜、无病腐发生的目的;采用聚丙烯(PP)包装袋目的为便于微波炉中直接加热食用;采用塑胶包装袋包装是因为目前没有任何材料可以替代塑胶包装保护食品的安全,而且成本低廉;外加桶装包装一方面为了不加热时果蔬营养彩色卷粉开袋即食的盛装器皿,另一方面是防止食物受到挤压(可参考桶装方便面的包装)。这样的包装就使本产品形成了一种速食、即食的方便食品,有别于现如今市面上的卷粉销和包装形式。
(3)营养丰富
本发明原料中的菠菜有“营养模范生”之称,它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素,可降热、能供给人体多种营养物质,其所含铁质,对缺铁性贫血有较好的辅助治疗作用;西红柿含有丰富的胡萝卜素、番茄红素和各类维生素、有机酸碳水化合物、微量元素,它具有很强的抗氧化性,能够抗衰老,降低心血管疾病,因其含有维生素A和C,能够降脂降压;玫瑰果实含有丰富的维生素A和维生素P,可阻止致癌物质的产生。多者组合,在最大程度上提高了产品的营养价值。本发明通过向其中加入菠菜、西红柿、玫瑰等健康原料,在提高原来传统卷粉的外观品质外,还提高了其营养价值,特别是矿物质元素钾的含量远高于传统卷粉,对人体的新陈代谢、调节渗透压和酸碱平衡、保持神经系统正常的激动功能、都有积极作用,另外,还具有防癌抗癌、保护和修复皮肤的作用。
(4)符合市场和消费者需求。
随着消费模式逐渐从生存型向享受型转变,消费者对休闲食品的需求也从过去纯粹追求口感逐步向多元化方向发展,消费者开始更加关注个性化需求的表达,休闲便利食品的受众面也越来越广;同时,健康饮食意识不断增强,所以,营养价值高、符合当今消费习惯的休闲食品更加受到消费者的欢迎。
根据中国食品工业协会的统计数据,我国休闲食品行业年产值从2004 年2014年,年均复合增长率达到 16.7%,且预计 2015-2019 年仍将保持高速增长。由此可见,我国休闲食品行业的消费市场整体增长前景广阔,又因为消费者对产品品质和服务的重视程度日益提升、消费者对食品的诉求日益升级,所以,该产品顺应市场需求的变化,将目标消费者定位为城市中忙碌的大众。首先,由于传统的卷粉只是具有区域性的影响,并不具有品牌性,且流通较难。但经过改良包装后,这样的卷粉已经渐渐往方便速食食品方向发展,但相对现在市场上流行的方便食品,它又是比较健康的。这样就能更容易流通到生活节奏较快的大城市中,扩大影响力,增加品牌效应。而且营养果蔬多彩卷粉这款产品,营养价值丰富,受众群体较广,可被作为方便速食食品在各个地区进行推广,无论从外观、口味、还是营养价值等方面都能够更好地迎合我国食品消费市场的需求和消费者的诉求,从而在最大程度上提升产品价值,实现利益回报。因此营养果蔬营养果蔬多彩卷粉的开发具有广阔的市场前景。
具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1 :方便速食营养果蔬多彩卷粉
1、配方
大米350g、西红柿20g、菠菜20g、玫瑰30g。
2、制备方法
(1)将350g大米于20~30℃的温水中浸泡4h,滤过浸泡水后,再加入300ml纯净水,再于研磨机(JYL-C93T)中研磨3-4min,获得米浆360ml。
(2)将洗净的20g菠菜,切成段放入榨汁机( JYL-C93T,功率200W)中,加入纯净水25ml,榨汁3min,过滤,取滤液,获得菠菜汁20ml。
(3)将洗净去皮后的20g西红柿,切成小块放入榨汁机中,加入纯净水25ml,榨汁3min,过滤,取滤液,获得西红柿汁20ml。
(4)将洗净后的30g新鲜玫瑰花瓣,放入榨汁机中,加入纯净水250ml,榨汁3min,过滤,取滤液,获得玫瑰花汁20ml。
(5)将步骤(2)-(4)获得的菠菜汁、西红柿汁和玫瑰花汁与步骤(1)米浆按体积比1:1:1:18用均质机充分混匀,获得卷粉浆料;用食用植物油均匀地涂抹在蒸粉机的蒸盘上,再将卷粉浆料倒入蒸盘中形成厚度1-2mm的薄层,蒸2.5min至薄层不流动时停止蒸制,蒸盘在冷水中冷却至凝固,再将薄层卷起,切段,抽真空分袋密封,用聚丙烯(PP)塑料包装,获得方便速食营养果蔬多彩卷粉。
根据谱尼测试结果,可以看出较传统卷粉,本发明的显著优势在于矿物质元素钾的含量较高。
传统卷粉的制备方法如下:将350g大米于20~30℃的温水中浸泡4h,滤过浸泡水后,再加入300ml纯净水,再于研磨机(JYL-C93T)中研磨3-4min,获得米浆360ml ;将植物油均匀地涂抹在蒸粉机的蒸盘上(覆盖蒸粉机底部平面即可),再将米浆倒入蒸盘中形成薄层,蒸至薄层不流动时停止蒸制,蒸盘在冷水中冷却至凝固,再将薄层卷起,切段。
表1 传统卷粉营养成分表
。
表2 方便速食果蔬营养多彩卷粉营养成分表
。
实施例2 方便速食营养果蔬多彩卷粉调料配方
1、红豆馅料的配制:将红豆用温水(一般30-35℃)浸泡约12h,放入锅中,加水(水的高度一般比豆高出5cm即可)。先用小火(60℃-80℃)加热10min,然后用中火(120-140℃)加热8min,再换用小火(60℃-80℃)加热5min即可。在加工过程前期,如果水少了可适当加入10-20ml水,直至变为糊状,成为红豆沙。最后将豆沙均匀涂抹于实施例1还未卷起的营养果蔬多彩卷粉表面,成为馅料。将添加馅料的卷粉用聚丙烯(PP)塑料包装袋包装并抽真空。
2、绿豆和芝麻馅料同样方法制作。
3、香辛调料的配制:将生姜和蒜放入水中浸泡2~3小时,取浸泡后的4g生姜和2g蒜碾碎,加入米醋45ml,加入红糖粉末4g,食盐1.5g,搅拌均匀,制得香辛调料,用食品级塑胶包装袋包装成调料包的形式。将抽真空包装的卷粉和调料外加一个桶装包装。
实施例3 果蔬汁与米粉配比对营养果蔬多彩卷粉的影响
按照实施例1方法,分别采用1:4,1:5,1:6,1:7的植物汁(植物汁由西红柿汁、菠菜汁和玫瑰汁按照体积比1:1:1混合得到)米浆体积比来制作营养果蔬多彩卷粉的粉料,通过感官评定(表3),以色泽、气味、组织形态、口感这四个指标进行感官评定,其中色泽占30分、气味占20分、组织形态占25分、口感占25分,总分为100分,感官评分标准如表4。发现当植物汁与米浆体积比为1:6时的粉料具有色泽鲜艳、气味浓郁、组织形态完整、黏度适中、口感细滑的良好效果。若体积比<1:6,则蒸制而得的粉料不易成型;而体积比>1:6,则蒸制的粉料过厚、过硬,且容易起团,严重影响口感和色泽。
表3
。
表4
。
实施例4 蒸制时间对营养果蔬多彩卷粉的影响
将实施例1中步骤(5)蒸2.5分钟,分别改为1.0min、1.5min、2.0min、2.5min、3.0min、3.5min、4min,获得不同蒸制时长下的营养果蔬多彩卷粉,根据表2进行色泽、气味、组织形态、口感等方面感官评分,结果如表5。发现蒸制时间在2.5-3min(因为原来做的时候没有泡米,所以蒸制时间相对较长。后来发现泡4h米后蒸出来的卷粉更糯,评分更高,也节约的蒸制时间。)的营养果蔬多彩卷粉在能最大限度保持天然植物色素的条件下,还能提升营养果蔬多彩卷粉粉料的口感。若少于2.5min,则卷粉难以成型;若多于3min,则天然植物色素大量分解,且所得粉料较硬,结块较多,使营养果蔬多彩卷粉的粉料色泽和口感大大降低。同时对气味也有所影响。
表5
。
Claims (10)
1.一种方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米250-400份、西红柿15-30份、菠菜15-30份和玫瑰20-40份。
2.如权利要求1所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米280-380份、西红柿18-25份、菠菜18-25份和玫瑰25-35份。
3.如权利要求1所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉由如下重量份的原料加水打浆制成:大米350份、西红柿20份、菠菜20份、玫瑰30份。
4.如权利要求1-3任一所述的方便速食营养果蔬多彩卷粉,其特征在于所述水的体积以各原料总重量计为0.5-2ml/g。
5.如权利要求1-3任一所述的方便速食营养果蔬多彩卷粉,其特征在于该卷粉还包括涂在卷粉表面的馅料层,所述馅料层为红豆沙、绿豆沙或芝麻。
6.一种如权利要求4所述的方便速食营养果蔬多彩卷粉的制备方法,其特征包括以下步骤:
(1)将配方量大米于20~30℃的温水中浸泡4h,加入纯净水,研磨3-4min,获得米浆;所述纯净水以大米重量计为0.78-1.06 ml/g;
(2)将洗净后配方量的菠菜,切成段加入纯净水,榨汁,过滤,取滤液,获得菠菜汁;所述纯净水体积用量以菠菜重量计为0.9 -1.25ml/g;
(3)将洗净去皮后配方量的西红柿,切成小块,加入纯净水,榨汁,过滤,取滤液,获得西红柿汁;所述纯净水体积用量以西红柿重量计为0.9-1.25ml/g;
(4)将洗净后配方量的新鲜玫瑰花瓣,加入纯净水,榨汁,过滤,取滤液,获得玫瑰花汁;所述纯净水体积用量以新鲜玫瑰花瓣重量计为 1.25-1.75ml/g;
(5)将步骤(2)-(4)获得的菠菜汁、西红柿汁和玫瑰花汁与步骤(1)米浆混匀,获得卷粉浆料;用食用植物油均匀地涂抹在蒸粉机的蒸盘上,再将卷粉浆料倒入蒸盘中形成薄层,蒸至薄层不流动时停止蒸制,蒸盘在冷水中冷却至凝固,再将薄层卷起,切段,分袋密封,获得方便速食营养果蔬多彩卷粉。
7.如权利要求6所述的制备方法,其特征在于步骤(5)薄层厚度为1-2mm。
8.如权利要求6所述的制备方法,其特征在于步骤(5)薄层卷起前,在卷粉表面涂上馅料层,所述馅料层为红豆沙、绿豆沙或芝麻。
9.如权利要求6所述的制备方法,其特征在于步骤(5)将步骤(2)-(4)获得的菠菜汁、西红柿汁和玫瑰花汁与步骤(1)米浆混匀,并按体积比1:1:1:18混合。
10.一种如权利要求4所述的方便速食营养果蔬多彩卷粉的搭配香辛调料,其特征在于该香辛调料通过以下步骤得到:将生姜和蒜分别在水中浸泡2~3小时后以质量比2:1混合碾碎,加入米醋、红糖粉末和食盐,制得所述香辛调料;所述米醋体积用量以生姜重量计为10-15ml/g;所述红糖与生姜重量比为0.5-1:1,所述食盐与生姜重量比为0.1-0.3:1。
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