CN109511872A - 一种营养米粉及其制备方法 - Google Patents
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Abstract
一种营养米粉,以重量份计包括下列原料:早籼米50‑80份、晚籼米10‑20份、碎米30‑50份、马铃薯全粉10‑20份、玉米淀粉1‑5份,焦磷酸钠0.02‑0.05份、磷酸氢二钠0.03‑0.06份、瓜尔豆胶0.01‑0.04份、魔芋胶0.01‑0.03份、绿豆淀粉1‑5份和谷朊粉1‑3份。制备方法是其经过如下步骤:将早籼米和晚籼米及碎米经过筛选、清洗、浸泡发酵、磨浆、加入其它剩余配料调浆、蒸片、挤压成型、蒸粉、冷却、速冻、杀菌、包装后得到米粉成品;本发明的米粉具有丰富的营养成分,具有不易段条、韧性好且口感好的特点。
Description
技术领域
本发明涉及一种米粉,特别涉及一种营养米粉及其制备方法。
背景技术
我国是大米的生产和消费大国,消费与生产均在世界排名第一。米粉是我国人民的最喜爱食物之一,无论南方北方还是早中晚餐,做法花样繁多,有些米粉做法还是当地的一道特色,由此可见,我国米粉市场的潜力非常大,尤其是在功能性、保健营养大米领域,市场空白点多,需求量日益扩大,利润空间广阔。市场上现有的米粉可以分为干米粉和鲜湿米粉,干米粉的复水时间较长,且复水口感较差;而鲜湿米粉具有使用方便、口感好的特点,使其具有较大的市场前景。然而,现有技术中的保鲜米粉,存在易段条、口感较脆、韧性差的缺点。
碎米是稻谷在脱壳、碾米等加工过程中产生的破碎米粒,按粒径大小分为小碎米和大碎米,小碎米是指通过直径圆孔筛,留存在直径圆孔筛上的碎粒大碎米是指留存在直径圆孔筛上,不足本批正常整米的碎粒。碎米的营养成分与大米大体相同,化学成分方面上来看,碎米与整米大体相同,但碎米与整米经济价值及食用品质是很不一样的。随着加工精度的不断提高,产品分级整理逐步加强,产生的碎米也越来越多,造成了稻谷资源的很大浪费,影响了精米加工的经济效益'”。因此碎米的开发利用就显得越来越迫切,己成为许多企业和研究机构的热点。
发明内容
本发明的目的之一在于克服现有技术的不足,提供一种营养米粉及其制备方法。本发明通过对原料合理搭配,充分利用了碎米资源,而且对加工工艺进行充分优化,改善了米粉品质,使其营养丰富,口感好,具有不易段条、韧性好等特点。
本发明的一种营养米粉,以重量份计包括下列原料:早籼米50-80份、晚籼米10-20份、碎米30-50份、马铃薯全粉10-20份、玉米淀粉1-5份,焦磷酸钠0.02-0.05份、磷酸氢二钠0.03-0.06份、瓜尔豆胶0.01-0.04份、魔芋胶0.01-0.03份、绿豆淀粉1-5份和谷朊粉1-3份。
优选所述原料的重量份为早籼米60份、晚籼米15份、碎米40份、马铃薯全粉15份、玉米淀粉3份,焦磷酸钠0.03份、磷酸氢二钠0.05份、瓜尔豆胶0.02份、魔芋胶0.02份、绿豆淀粉3份和谷朊粉2份。
优选所述早籼米为陈化半年到1年的米。
优选所述籼米含直链淀粉25%左右。
本发明还提供了一种所述的营养米粉的制备方法,其经过如下步骤:将早籼米和晚籼米及碎米经过筛选、清洗、浸泡发酵、磨浆、加入其它剩余配料调浆、蒸片、挤压成型、蒸粉、冷却、速冻、杀菌、包装后得到米粉成品;所述浸泡发酵步骤中,控制浸泡发酵温度为40-45℃,浸泡时间为12-20h,浸泡时水米比为0.8-1.5:1;所述磨浆步骤中,控制浆料的粒度为80-100目,浆料的水分含量占总重量的50-60%;所述蒸片步骤中,控制蒸汽压力为0.3-0.5MPa,蒸片时间为40-60s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉,其中煮条步骤的温度为95-100℃,煮条时间为8-12s;蒸粉步骤的压力控制在0.04-0.06MPa,蒸粉的时间为120-160s;所述冷却为水洗冷却,水洗温度为8-15℃;所述包装工艺包括杀菌,所述杀菌为巴斯加热杀菌,杀菌温度为60-85℃,时间0.4-0.6小时。
优选所述浸泡发酵步骤中,控制浸泡发酵温度为40℃,浸泡时间为16h,浸泡时水米比为1:1;所述磨浆步骤中,控制浆料的粒度为100目,浆料的水分含量占总重量的55%;所述蒸片步骤中,控制蒸汽压力为0.3MPa,蒸片时间为50s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉工艺,其中煮条工艺的温度为100℃,煮条时间为10s;蒸粉工艺的压力控制在0.05MPa,蒸粉的时间为140s;所述冷却工艺为水洗冷却,水洗温度为10℃;所述包装工艺包括杀菌,所述杀菌步骤为巴斯加热杀菌,杀菌温度为80℃,时间0.5小时。
本发明采用陈化后的籼米做为原料,经研究表明,籼米陈化一年左右对鲜湿米粉品质的提高非常有利,硬度和回复性及咀嚼性等以及拉伸性和白度都有所增加。本发明在其基础上合理地复配了晚籼米和碎米,又另外添加了马铃薯粉和玉米淀粉等成分,丰富了营养。但在添加的同时,制造的米粉出现易粘连和断条及糊汤等缺陷。本发明在此基础上又复配了一些食品改良剂进行改良。魔芋胶能较好地改善米粉老化、断条和粘连,能有效延缓玉米淀粉在储藏过程回生,防止淀粉分子因回生而造成凝胶。在鲜米粉中添加适量的瓜尔豆胶可有效改善米粉组织结构、延缓老化,改善米粉弹性、光滑度及透明度,延缓老化,减少断条。同时瓜尔豆胶对保鲜方便米粉具有一定的抗老化作用。磷酸盐能使面条口感筋道、滑爽,面条组织结构细腻,煮后不糊汤。本发明经过大量试验,经过选择和配比,添加了这些助剂,通过它们和主材料的合理复配,起到了很好的协同作用,能够显著改善米粉的质构和蒸煮特性。
米粒吸水途径主要是胚芽、内子叶、胚乳,由于胚部是米粒生命活动最旺盛的地方,含有大量的蛋白质,结构疏松,很易吸水,因此大量水分进入胚部后,随即很快进入内子叶,然后进入附近的胚乳。随着水分由外向内渗透,米粒充分吸水,水分在其内部均匀分布,此时水分趋于饱和。浸泡相同长的时间,水温越高,吸水率越高,这是由于热传导的存在而引起。由于大米在一定水温的浸泡下,吸水率与时间有正相的关系,即:水分子的扩散是随热的流动方向而转移的。将米粒浸泡在高温水中,使表层温度高于其内部温度,表面水分即随着热的移动而内移,温差越大,水分子内移的就越多,从而米粒便会吸收更多的水分。同时大米淀粉的糊化温度为55度,所以大米浸泡温度不宜过高,本发明经过试验发现,在40度下浸泡16小时效果最好。
浸泡时水米比也对米粉的品质有重要影响,水米比为0.5时,米在两小时内是吸水迅速之后达到平衡,但由于水量较少,水分不能完全淹没大米,同时浸泡时间过短,使得浸泡不够充分;相比之下,相同的浸泡时间内提高水米比到1:1时,能够得到更充分的浸泡,再提高水米比,水分含量增加很小。为了节约资源,减少废水处理,优选水米比为1:1。
延长浸泡时间、适当升高浸泡温度、增大水米比都能使大米水分含量升高,不同品种的大米其饱和水分含量不同,与其组成成分有关;而当达到饱和水分含量时,即使延长浸泡时间、升高浸泡温度、增大水米比,水分含量都增加很小,所以本发明综合考虑,大量试验,优化了相关参数。
有益效果
本发明采用了陈化后的籼米,增加了米线的口感,再添加上碎米等和其他营养成分和改良助剂,营养全面,并通过优化米粉的生产工艺,特别是优化其中的磨浆、蒸片、蒸粉、冷却工艺,改善米粉成品的品质。其中,磨浆通过控制浆料的粒度以及浆料中的水分含量,使制得的米粉口感较为细腻;蒸片通过控制蒸汽压力、蒸片时间,使米粉糊化60-70%;蒸粉过程中,通过控制煮条及蒸粉的时间、温度等条件,使米粉进一步糊化,同时能够有效地分散,且通过控制煮条和蒸粉的时间,使米粉内部保留有大量的水分,增加了米粉的口感,且使米粉具有韧性好的特点,不易段条;通过本发明提供的米粉的生产方法得到的米粉,具有不易段条、韧性好、且口感好的特点。本发明采用先进的消毒杀菌方式,米线保存时间长。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例的一种营养米粉,所述原料的重量份为早籼米60份、晚籼米15份、碎米40份、马铃薯全粉15份、玉米淀粉3份,焦磷酸钠0.03份、磷酸氢二钠0.05份、瓜尔豆胶0.02份、魔芋胶0.02份、绿豆淀粉3份和谷朊粉2份。所述早籼米为陈化1年的米。所述籼米含直链淀粉22%。
本实施例的营养米粉的制备方法是经过如下步骤:将早籼米和晚籼米及碎米经过筛选、清洗、浸泡发酵、磨浆、加入其它剩余配料调浆、蒸片、挤压成型、蒸粉、冷却、速冻、杀菌、包装后得到米粉成品。优选所述浸泡发酵步骤中,控制浸泡发酵温度为40℃,浸泡时间为16h,浸泡时水米比为1:1;所述磨浆步骤中,控制浆料的粒度为100目,浆料的水分含量占总重量的55%;所述蒸片步骤中,控制蒸汽压力为0.3MPa,蒸片时间为50s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉工艺,其中煮条工艺的温度为100℃,煮条时间为10s;蒸粉工艺的压力控制在0.05MPa,蒸粉的时间为140s;所述冷却工艺为水洗冷却,水洗温度为10℃;所述包装工艺包括杀菌,所述杀菌步骤为巴斯加热杀菌,杀菌温度为80℃,时间0.5小时。
经品尝试验:本实施例的米粉具有不易断条、韧性好、口感好的特点。
实施例2
本实施例的一种营养米粉,以重量份计包括下列原料:早籼米50份、晚籼米20份、碎米30份、马铃薯全粉20份、玉米淀粉1份,焦磷酸钠0.05份、磷酸氢二钠0.03份、瓜尔豆胶0.04份、魔芋胶0.01份、绿豆淀粉5份和谷朊粉1份。优选所述早籼米为陈化半年的米。所述籼米含直链淀粉20%。
本实施例的所述的营养米粉的制备方法,其经过如下步骤:将早籼米和晚籼米及碎米经过筛选、清洗、浸泡发酵、磨浆、加入其它剩余配料调浆、蒸片、挤压成型、蒸粉、冷却、速冻、杀菌、包装后得到米粉成品;所述浸泡发酵步骤中,控制浸泡发酵温度为40℃,浸泡时间为20h,浸泡时水米比为0.8:1;所述磨浆步骤中,控制浆料的粒度为80目,浆料的水分含量占总重量的50;所述蒸片步骤中,控制蒸汽压力为0.3MPa,蒸片时间为40s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉,其中煮条步骤的温度为95℃,煮条时间为8s;蒸粉步骤的压力控制在0.06MPa,蒸粉的时间为120s;所述冷却为水洗冷却,水洗温度为8℃;所述包装工艺包括杀菌,所述杀菌为巴斯加热杀菌,杀菌温度为60℃,时间0.6小时。
放置一年以后,进行品尝试验,米粉仍具有不易断条、韧性好、口感好的特点;米粉细菌检测达标。
Claims (6)
1.一种营养米粉,其特征是以重量份计包括下列原料:早籼米50-80份、晚籼米10-20份、碎米30-50份、马铃薯全粉10-20份、玉米淀粉1-5份,焦磷酸钠0.02-0.05份、磷酸氢二钠0.03-0.06份、瓜尔豆胶0.01-0.04份、魔芋胶0.01-0.03份、绿豆淀粉1-5份和谷朊粉1-3份。
2.如权利要求1所述的营养米粉,其特征是所述原料的重量份为早籼米60份、晚籼米15份、碎米40份、马铃薯全粉15份、玉米淀粉3份,焦磷酸钠0.03份、磷酸氢二钠0.05份、瓜尔豆胶0.02份、魔芋胶0.02份、绿豆淀粉3份和谷朊粉2份。
3.如权利要取1所述的营养米粉,其特征是所述早籼米为陈化半年到1年的米。
4.如权利要取1所述的营养米粉,其特征是所述籼米含直链淀粉25%左右。
5.如权利要求1-3任意之一所述的营养米粉的制备方法,其特征是其经过如下步骤:将早籼米和晚籼米及碎米经过筛选、清洗、浸泡发酵、磨浆、加入其它剩余配料调浆、蒸片、挤压成型、蒸粉、冷却、速冻、杀菌、包装后得到米粉成品;所述浸泡发酵步骤中,控制浸泡发酵温度为40-45℃,浸泡时间为12-20h,浸泡时水米比为0.8-1.5:1;所述磨浆步骤中,控制浆料的粒度为80-100目,浆料的水分含量占总重量的50-60%;所述蒸片步骤中,控制蒸汽压力为0.3-0.5MPa,蒸片时间为40-60s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉,其中煮条步骤的温度为95-100℃,煮条时间为8-12s;蒸粉步骤的压力控制在0.04-0.06MPa,蒸粉的时间为120-160s;所述冷却为水洗冷却,水洗温度为8-15℃;所述包装工艺包括杀菌,所述杀菌为巴斯加热杀菌,杀菌温度为60-85℃,时间0.4-0.6小时。
6.如权利要求5所述的米粉的制备方法,其特征是所述浸泡发酵步骤中,控制浸泡发酵温度为40℃,浸泡时间为16h,浸泡时水米比为1:1;所述磨浆步骤中,控制浆料的粒度为100目,浆料的水分含量占总重量的55%;所述蒸片步骤中,控制蒸汽压力为0.3MPa,蒸片时间为50s;所述蒸粉包括将挤压成型后的米粉进行煮条、蒸粉工艺,其中煮条工艺的温度为100℃,煮条时间为10s;蒸粉工艺的压力控制在0.05MPa,蒸粉的时间为140s;所述冷却工艺为水洗冷却,水洗温度为10℃;所述包装工艺包括杀菌,所述杀菌步骤为巴斯加热杀菌,杀菌温度为80℃,时间0.5小时。
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