CN109567141A - 一种速冻面食专用改良剂的制备工艺 - Google Patents
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Abstract
本发明公开了一种速冻面食专用改良剂的制备工艺，经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；本发明有效地解决了速冻食品工业化特性明显的关键技术问题，即在生产过程中及冷冻条件下的保型抗冻融性，防止冷冻时冰晶形成和淀粉老化反生现象，满足速冻食品不冻裂，表面光泽，口感柔软不硬，及耐蒸煮性，超过国内并达到与国外同类产品同等或更好的效果。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种速冻面食专用改良剂的制备工艺。
背景技术
目前针对速冻米面食品，主要使用简单的物理复合食品改良剂来解决工业化过程中造成的品质问题，即在产品加工和冷冻贮存过程出现的脱水冻裂、重结晶、脱粉、淀粉老化造成口感发硬、抗冻融性差等品质问题，一直没有得到有效解决。某些品牌企业使用国外改良产品来解决该类产品品质问题，已取得良好解决效果，但价格较高。国内在这方面技术还不够成熟，存在质量缺陷，造成应用效果不佳。该类膏状产品出现析水分层现象，至状态不稳定，膏(粉)状产品在冷水中分散性较差等问题严重影响在速冻米面食品中的使用效果。
发明内容
本发明的目的在于提供一种防止冷冻时冰晶形成、重结晶和淀粉老化反生现象，解决速冻米面食品的抗冻融性，不冻裂，表面光泽，口感柔软不硬问题的速冻面食专用改良剂的制备工艺。
为实现上述目的，本发明提供如下技术方案：一种速冻面食专用改良剂的制备工艺，经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；具体步骤如下：
(1)原材料的制备：由下述重量份数的原料制成的：植物油20-34份、甘油20-34份、单硬脂酸甘油酯4-10份、大豆磷脂4-8份、乳清蛋白1-3份、阿拉伯胶0.4-1份、黄原胶0.1-0.4份、海藻酸丙二醇酯0.4-1份、预糊化淀粉4-10份、瓜尔豆胶12-20份、焦磷酸钠2-4份、维生素C0.2-0.8份、六偏磷酸钠1-5份和去离子水30-40份；
(2)混合液a的制备：将植物油加热至45-55℃时加入大豆磷脂、六偏磷酸钠、维生素C、瓜尔豆胶和焦磷酸钠，继续加热搅拌至温度升至85℃时，再加入单硬脂酸甘油酯，搅拌至充分溶解，在85-90℃条件下保温10-15min，完成混合液a的制备；
(3)混合液b的制备：将甘油加入去离子水中，混合均匀加热至80℃时，加入阿拉伯胶、海藻酸丙二醇酯、黄原胶和乳清蛋白，搅拌至充分溶解，在85-90℃条件下保温10-15min，完成混合液b的制备；
(4)乳化：边搅拌混合液b边将混合液a均匀加入其中，在85℃条件下，搅拌保温2h，然后进行均质乳化，再经热交换器在8-12s内急速降温至50-55℃，制成乳浊液c；
(5)干燥：将乳浊液c与预糊化淀粉在管道混合器中混合均匀，直接进入干燥塔喷雾快速干燥成粉末状，即完成了速冻面食专用改良剂的制备。
与现有技术相比，本发明的有益效果是：本发明有效地解决了速冻食品工业化特性明显的关键技术问题，即在生产过程中及冷冻条件下的保型抗冻融性，防止冷冻时冰晶形成和淀粉老化反生现象，满足速冻食品不冻裂，表面光泽，口感柔软不硬，及耐蒸煮性，超过国内并达到与国外同类产品同等或更好的效果。
附图说明
图1为本发明的制备工艺流程图。
具体实施方式
下面将结合本发明实施例中的附图，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做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。
如图1所示为本发明的制备工艺流程图。
实施例1
一种速冻面食专用改良剂的制备工艺，经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；具体步骤如下：
(1)原材料的制备：由下述重量份数的原料制成的：植物油20份、甘油20份、单硬脂酸甘油酯4份、大豆磷脂4份、乳清蛋白1份、阿拉伯胶0.4份、黄原胶0.1份、海藻酸丙二醇酯0.4份、预糊化淀粉4份、瓜尔豆胶12份、焦磷酸钠2份、维生素C0.2份、六偏磷酸钠1份和去离子水30份；
(2)混合液a的制备：将植物油加热至45℃时加入大豆磷脂、六偏磷酸钠、维生素C、瓜尔豆胶和焦磷酸钠，继续加热搅拌至温度升至85℃时，再加入单硬脂酸甘油酯，搅拌至充分溶解，在85℃条件下保温10min，完成混合液a的制备；
(3)混合液b的制备：将甘油加入去离子水中，混合均匀加热至80℃时，加入阿拉伯胶、海藻酸丙二醇酯、黄原胶和乳清蛋白，搅拌至充分溶解，在85℃条件下保温10min，完成混合液b的制备；
(4)乳化：边搅拌混合液b边将混合液a均匀加入其中，在85℃条件下，搅拌保温2h，然后进行均质乳化，再经热交换器在8s内急速降温至50℃，制成乳浊液c；
(5)干燥：将乳浊液c与预糊化淀粉在管道混合器中混合均匀，直接进入干燥塔喷雾快速干燥成粉末状，即完成了速冻面食专用改良剂的制备。
实施例2
一种速冻面食专用改良剂的制备工艺，经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；具体步骤如下：
(1)原材料的制备：由下述重量份数的原料制成的：植物油34份、甘油34份、单硬脂酸甘油酯10份、大豆磷脂8份、乳清蛋白3份、阿拉伯胶1份、黄原胶0.4份、海藻酸丙二醇酯1份、预糊化淀粉10份、瓜尔豆胶20份、焦磷酸钠4份、维生素C0.8份、六偏磷酸钠5份和去离子水40份；
(2)混合液a的制备：将植物油加热至55℃时加入大豆磷脂、六偏磷酸钠、维生素C、瓜尔豆胶和焦磷酸钠，继续加热搅拌至温度升至85℃时，再加入单硬脂酸甘油酯，搅拌至充分溶解，在90℃条件下保温15min，完成混合液a的制备；
(3)混合液b的制备：将甘油加入去离子水中，混合均匀加热至80℃时，加入阿拉伯胶、海藻酸丙二醇酯、黄原胶和乳清蛋白，搅拌至充分溶解，在90℃条件下保温15min，完成混合液b的制备；
(4)乳化：边搅拌混合液b边将混合液a均匀加入其中，在85℃条件下，搅拌保温2h，然后进行均质乳化，再经热交换器在12s内急速降温至55℃，制成乳浊液c；
(5)干燥：将乳浊液c与预糊化淀粉在管道混合器中混合均匀，直接进入干燥塔喷雾快速干燥成粉末状，即完成了速冻面食专用改良剂的制备。
实施例3
一种速冻面食专用改良剂的制备工艺，经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；具体步骤如下：
(1)原材料的制备：由下述重量份数的原料制成的：植物油27份、甘油27份、单硬脂酸甘油酯7份、大豆磷脂6份、乳清蛋白2份、阿拉伯胶0.7份、黄原胶0.3份、海藻酸丙二醇酯0.7份、预糊化淀粉7份、瓜尔豆胶16份、焦磷酸钠3份、维生素C0.5份、六偏磷酸钠3份和去离子水35份；
(2)混合液a的制备：将植物油加热至50℃时加入大豆磷脂、六偏磷酸钠、维生素C、瓜尔豆胶和焦磷酸钠，继续加热搅拌至温度升至85℃时，再加入单硬脂酸甘油酯，搅拌至充分溶解，在86℃条件下保温13min，完成混合液a的制备；
(3)混合液b的制备：将甘油加入去离子水中，混合均匀加热至80℃时，加入阿拉伯胶、海藻酸丙二醇酯、黄原胶和乳清蛋白，搅拌至充分溶解，在87℃条件下保温12min，完成混合液b的制备；
(4)乳化：边搅拌混合液b边将混合液a均匀加入其中，在85℃条件下，搅拌保温2h，然后进行均质乳化，再经热交换器在10s内急速降温至53℃，制成乳浊液c；
(5)干燥：将乳浊液c与预糊化淀粉在管道混合器中混合均匀，直接进入干燥塔喷雾快速干燥成粉末状，即完成了速冻面食专用改良剂的制备。
本发明有效地解决了速冻食品工业化特性明显的关键技术问题，即在生产过程中及冷冻条件下的保型抗冻融性，防止冷冻时冰晶形成和淀粉老化反生现象，满足速冻食品不冻裂，表面光泽，口感柔软不硬，及耐蒸煮性，超过国内并达到与国外同类产品同等或更好的效果。
尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换，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 (1)
1.一种速冻面食专用改良剂的制备工艺，其特征在于：经过原材料的制备、混合液a的制备、混合液b的制备、乳化和干燥步骤，完成速冻面食专用改良剂的制备；具体步骤如下：
(1)原材料的制备：由下述重量份数的原料制成的：植物油20-34份、甘油20-34份、单硬脂酸甘油酯4-10份、大豆磷脂4-8份、乳清蛋白1-3份、阿拉伯胶0.4-1份、黄原胶0.1-0.4份、海藻酸丙二醇酯0.4-1份、预糊化淀粉4-10份、瓜尔豆胶12-20份、焦磷酸钠2-4份、维生素C0.2-0.8份、六偏磷酸钠1-5份和去离子水30-40份；
(2)混合液a的制备：将植物油加热至45-55℃时加入大豆磷脂、六偏磷酸钠、维生素C、瓜尔豆胶和焦磷酸钠，继续加热搅拌至温度升至85℃时，再加入单硬脂酸甘油酯，搅拌至充分溶解，在85-90℃条件下保温10-15min，完成混合液a的制备；
(3)混合液b的制备：将甘油加入去离子水中，混合均匀加热至80℃时，加入阿拉伯胶、海藻酸丙二醇酯、黄原胶和乳清蛋白，搅拌至充分溶解，在85-90℃条件下保温10-15min，完成混合液b的制备；
(4)乳化：边搅拌混合液b边将混合液a均匀加入其中，在85℃条件下，搅拌保温2h，然后进行均质乳化，再经热交换器在8-12s内急速降温至50-55℃，制成乳浊液c；
(5)干燥：将乳浊液c与预糊化淀粉在管道混合器中混合均匀，直接进入干燥塔喷雾快速干燥成粉末状，即完成了速冻面食专用改良剂的制备。
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