CN109527408B - 一种用于红豆的无损预熟化方法 - Google Patents
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Abstract
本发明公开了一种用于红豆的无损预熟化方法。将红豆除杂、清洗后置于恒温恒湿箱中均湿至红豆含水率为50%~80%,置于原料罐内,加热至60‑120℃,压强升至高于原料罐外大气压0.1~0.3MPa,保温保压3‑5h后降压至真空并在真空状态下降温至40‑70℃,保温保压3‑5h,恢复压强至大气压,重复抽真空5‑10次后降温至20‑40℃,在真空下保温30‑60min,解除真空。本发明方法以红豆为原料,利用变温压差技术制作的无损预熟化豆,最大限度地保全了豆子原有的营养、色泽与形态,大大缩短其煮制粥或米饭的时间。此外,产品可在常温下长期保存,方便储藏运输。
Description
技术领域
本发明属于粮油食品加工技术领域,具体地,本发明涉及一种用于红豆的无损预熟化方法。
背景技术
随着我国经济的快速发展,国民的生活质量有了较大的提高,城乡居民的饮食消费结构发生了巨大改变,粗粮比重的下降、细粮的精细化加工以及高脂肪、高蛋白的饮食导致人们患糖尿病及心脑血管疾病等“富贵病”的概率逐渐攀升,饮食结构健康化成为了发展的重要趋势。杂粮中的杂豆是特指的淀粉质豆类,具有高蛋白、高纤维、低脂肪、低血糖生成指数的特点,富含多种维生素、矿物质及赖氨酸等营养成分,与大米复配可有效提高主食的营养价值,改善居民健康水平,同时复配后也改善了杂豆单独食用粗糙的口感。所以现下各类杂粮(豆)饭等“网红”食品越来越多,杂粮主食化也成为大众趋势。
然而红豆等为主要代表的杂豆结构致密、坚硬,不易蒸煮,其与大米同煮经常会出现“米熟豆不熟,豆熟米已烂”等现象,极大地限制了红豆的应用。目前的研究大多采用先浸泡、蒸煮再烘干等方式,虽然这种方式可以提高杂豆糊化度,但是经过蒸煮干燥后,杂豆皮层破损、褪色、营养流失等问题一直无法解决,且工艺流程较长能耗与成本较高。因此打破这一桎梏,开发出一种用于红豆的无损预熟化方法具有现实意义。
发明内容
针对现有技术存在的不足,本发明提供一种用于红豆的无损预熟化方法,以均湿后的红豆为原料,利用变温压差熟化技术,得到所述无损预熟化制品,所得制品质地均匀,形态无膨胀、皱缩现象,表皮无破损、褪色现象。
本发明采用的技术方案为:
一种用于红豆的无损预熟化方法,将均湿后的红豆放置于原料罐中进行变温压差熟化,得到所述无损预熟化红豆。具体包括如下步骤:
1)将红豆除杂、清洗后置于恒温恒湿箱中均湿至红豆含水率为50%~80%,所述百分比为重量百分比;
2)将步骤1)所得产物置于原料罐内,加热升温至60-120℃,压强升至高于原料罐外大气压0.1~0.3MPa,保温保压3-5h,使所述红豆的表面温度与原料罐内温度一致;
3)在步骤2)的前提下,将原料罐内压强降至真空状态并在真空状态下降温至40-70℃,保温保压3-5h,之后恢复压强至大气压,重复抽真空5-10次;
4)在步骤3)的前提下,将原料罐内降温至20-40℃,在真空状态下保温30-60min,解除真空,得无损预熟化红豆。
上述的一种用于红豆的无损预熟化方法,步骤1)中均湿的具体方法为,以1kg红豆计,在恒温恒湿箱中,每半小时向红豆喷淋清水200~500mL一次,喷淋8-10次,至红豆的含水率为50-80%。
上述的一种用于红豆的无损预熟化方法,步骤1)中清洗为,将除杂后的红豆在清水中洗涤2~3次,洗涤后快速控水沥干。
上述的一种用于红豆的无损预熟化方法,步骤2)中加热的设备为蒸汽发生器。
上述的一种用于红豆的无损预熟化方法,步骤3)降压的设施是真空罐,真空度为0.2-0.6MPa。
上述的一种用于红豆的无损预熟化方法,所述无损预熟化红豆糊化度为30%~70%,膨胀度在0~2%之间,色度差在0~1之间。
采用上述的一种用于红豆的无损预熟化方法所制备的红豆,所得制品质地均匀,形态无膨胀、表皮物破损、皱缩、褪色等现象。
上述的一种用于红豆的无损预熟化方法,可用于其他预熟化杂粮、杂豆的制作。所述的杂粮杂豆不限于红豆、绿豆、菜豆、黑豆、薏米、藜麦、荞麦等杂粮、杂豆。
与现有技术相比,本发明的有益效果为:
1、本发明将变温压差熟化技术应用到粮油作物中,提高该技术使用价值;采用本发明方法制备的无损预熟化红豆糊化度为30%~70%,膨胀度在0~2%之间,原料处理前后色度差在0~1之间。
2、本发明采用变温压差熟化技术,操作简单,方便快捷,本发明方法所制备的红豆的含水在10%以下便于储藏运输。
3、采用本发明方法所制备的无损预熟化红豆质地均匀、形态无膨胀、皱缩现象,表皮无破损、褪色等现象,营养未见明显流失。
4、采用本发明方法所制备的无损预熟化红豆可与大米同熟,方便快捷,且蛋白质互补,健康营养。
附图说明
图1是采用本发明方法制备的无损预熟化红豆。
具体实施方式
下面对本发明进一步的详细说明,但不作为对本发明的任何限制。
下述实施例中所用的材料,如无特殊说明,均可通过商业途径得到。
红豆为沈阳市市售。
理化指标检测所用的碘、碘化钾、氢氧化钾、盐酸等试剂均购置于沈阳鼎国昌盛生物科技有限公司。
变温压差膨化生产系统由沈阳农业大学食品学院实践教学基地提供。
蒸煮设备采用奔腾全自动电饭煲。
色度测定采用德国Trios-VIPER色度仪。
所述无损预熟化红豆的相关理化指标检测方法如下:
1)感官品质观察
将无损预熟化红豆置于白色背景下,观察其色泽、形态。
2)糊化度的测定
参考自付中华,薛晓金,田素芳.糊化度的测定方法[J].粮食流通技术,2004,(3):27-29.
3)膨胀度的测定
取样1000粒,利用细沙掩埋的方式测量处理前后红豆体积,处理后与处理前的比值记为膨化度。
4)色度差
使用色度仪测量处理前后红豆色度差。
5)杂豆与米同煮后感官评价
分别寻找身体健康男女青年各10名依照表1进行感官评价,采取模糊数学方式取最后结果。
表1杂豆与米同煮后的感官评分表
实施例1一种用于红豆的无损预熟化方法
1)将1kg红豆在清水中洗涤3次并快速控水沥干后置于恒温恒湿箱中,每半小时喷淋清水500mL,喷淋10次,均湿至红豆含水70%。
2)将步骤1)所得产物置于原料罐内,加热升温至80℃,压强升至高于原料罐外大气压0.15MPa,保温保压4h,使所述红豆的表面温度与原料罐内温度一致;
3)将装有步骤2)所得产物的原料罐内压强降至真空状态并在真空状态下降温至60℃,保温保压4h,之后恢复压强至大气压,重复抽真空8次;
4)在步骤3)的前提下,将原料罐内降温至25℃,在真空下保温40min,解除真空,得无损预熟化红豆。
所得红豆形态完整质地均匀,表皮没有破损且色泽较好,其糊化度为56%,膨胀度为1.8%,色度差为0.35。与米同煮后熟而不烂,与米同煮后感官评分为97分。
实施例2一种用于红豆的无损预熟化方法
1)将1kg红豆在清水中洗涤3次并快速控水沥干后置于恒温恒湿箱中,每半小时喷淋清水500mL,喷淋10次,均湿至红豆含水70%。
2)将步骤1)所得产物置于原料罐内,加热升温至70℃,压强升至高于原料罐外大气压0.15MPa,保温保压3h,使所述红豆的表面温度与原料罐内温度一致;
3)将装有步骤2)所得产物的原料罐内压强降至真空状态并在真空状态下降温至50℃,保温保压4h,之后恢复压强至大气压,,重复抽真空8次;
4)在步骤3)的前提下,将原料罐内降温至25℃,在真空下保温40min,解除真空,得无损预熟化红豆。
所得红豆形态完整质地均匀,表皮没有破损且色泽较好,其糊化度为42%,膨胀度为1.02%,色度差为0.24。与米同煮后同熟,但口感较硬,与米同煮后感官评分为89分。
对比例1
1)将1kg红豆在清水中洗涤3次并快速控水沥干后置于恒温恒湿箱中,每半小时喷淋清水500mL,喷淋10次,均湿至红豆含水75%。
2)将装有上述均湿红豆的原料罐内的温度升为110℃,压强升至高于原料罐外大气压0.15MPa,保持所述温度和压强使所述红豆的表面温度与所述原料罐内温度一致7h。
3)将原料罐内压强降至真空状态,并在所述真空状态下降温至60℃,然后保持所述真空状态的压强和所述温度4h,之后反复抽空8次。
4)将原料罐内降温至25℃然后在所述真空状态下保持40min,最后破除真空。
所得红豆形态皱缩质地不均匀,表皮大部分破损且色泽较暗,其糊化度为81%,膨胀度为-5%,色度差为1.26。与米同煮后烂熟,与米同煮后感官评分为67分。
对比例2
将红豆在室温下浸泡8h,蒸煮5min后焖制10min,沥干表面水分,50℃热风干燥4h。
所得红豆形态膨大,质地不均匀,表皮大部分破损且色泽较暗,脱色严重,其糊化度为61%,膨胀度为18.5%,色度差为2.4。与米同煮后同熟,与米同煮后感官评分为72分。
对比例3
利用普通红豆与米同煮
所得红豆与米同煮后不熟,与米同煮后感官评分为54分。
Claims (4)
1.一种用于红豆的无损预熟化方法,其特征在于,包括如下步骤:
1)将红豆除杂、清洗后置于恒温恒湿箱中均湿至含水率为50%~80%;
2)将步骤1)所得产物置于原料罐内,加热升温至60-120℃,压强升至高于原料罐外大气压0.1~0.3MPa,保温保压3-5h, 使所述红豆的表面温度与原料罐内温度一致;
3)在步骤2)的前提下,将原料罐内压强降至真空状态,并在真空状态下降温至40-70℃,保温保压3-5h,之后恢复压强至大气压,重复抽真空5-10次;
4)在步骤3)的前提下,将原料罐内降温至20-40℃,在真空状态下保持30-60min,解除真空,得无损预熟化红豆。
2.根据权利要求1所述的一种用于红豆的无损预熟化方法,其特征在于,步骤1)中所述均湿的具体方法为,以1kg红豆计,在恒温恒湿箱中,每半小时向红豆喷淋清水200~500mL,喷淋8-10次,至红豆的含水率为50-80%。
3.根据权利要求1所述的一种用于红豆的无损预熟化方法,其特征在于,所述无损预熟化红豆糊化度为30%~70%,膨胀度在0~2%之间,色度差在0~1之间。
4.根据权利要求1所述的一种用于红豆的无损预熟化方法所制备的红豆,其特征在于,所得制品质地均匀,形态无膨胀、表皮物破损、皱缩、褪色等现象。
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