CN109588634A - 一种即食米果,其制备方法和食用方法 - Google Patents
一种即食米果,其制备方法和食用方法 Download PDFInfo
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- CN109588634A CN109588634A CN201811634687.9A CN201811634687A CN109588634A CN 109588634 A CN109588634 A CN 109588634A CN 201811634687 A CN201811634687 A CN 201811634687A CN 109588634 A CN109588634 A CN 109588634A
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种即食米果,其制备方法和食用方法。该即食米果由包括以下重量份数的原料制备得到:粳米200~300份,糯米0~20份,黄荆叶20~50份。该即食米果是以江西特产的黄元米果为原型制备的方便食品,通过粉碎、挤出、干燥、包装等生产工序加工而成,免去油炸环节,加入开水冲泡即可食用。其作为绿色环保食品,实现了黄元米果的推广,对于促进地方经济发展具有重要意义。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种即食米果,以及该即食米果的制备方法和食用方法。
背景技术
黄元米果又称黄米果,是江西省特色传统名点。黄元米果原采用大禾米为主料,黄荆枝叶和黄栀子果实为辅料加工而成,具有色黄气香质软的特点。制作黄元米果要先用黄元柴灰加开水过滤成灰水,冷却后浸米一夜,次日用甑蒸熟成饭。再将饭拌灰水,摊开晾干后又蒸熟置于大石臼内,用硬杂木棍捣烂成团。起碓后,用手揉搓均匀,切块做成各种形状的米果。由于做工繁琐,往往要亲邻朋友相助才会动工兴做。做好的黄元米果通常用灰水浸没,藏于缸中,可留至第二年夏天。食用方式为将其切碎晒干,再进行蒸煮、炒菜或油炸,做成各种类型的果品。具有柔软细嫩、熏香味鲜、爽口久藏的特点。
现各地均将大禾米替换为粳米和糯米,并改为机器制作,每年腊月均有黄元米果上市。然而,相对于面粉类制品而言,黄元米果的食用范围相对较小,因而限制了该食品的进一步推广。
鉴于此,特提出本发明。
发明内容
本发明的第一目的在于提供一种即食米果。
本发明的第二目的在于提供上述即食米果的制备方法。
本发明的第三目的在于提供上述即食米果的食用方法。
为实现上述目的,本发明的技术方案如下:
本发明涉及一种即食米果,其由包括以下重量份数的原料制备得到:粳米200~300份,糯米0~20份,黄荆叶20~50份。
优选地,所述米果还包括以下重量份数的原料:环糊精1~10份,琼脂1~10份。
优选地,所述粳米与糯米的重量和与环糊精的重量比为(100~500):1。
优选地,所述原料还包括食品添加剂,所述食品添加剂包括以下重量份数的原料:酵母菌0.5~2份,微生物多糖1~10份,食用防腐剂1~10份,栀子黄0.5~3份。
优选地,所述食用防腐剂选自Nisin、虾青素、山梨酸钾中的至少一种。
本发明还涉及所述即食米果的制备方法,包括以下步骤:
(1)将黄荆叶晾干后,用火烧取使其成为灰烬,向所述灰烬中加水得到碱水;
(2)将所述碱水与上述原料和食品添加剂混合后,依次进行浸泡、蒸煮、磨浆和加工成型,得到所述即食米果。
优选地,步骤(2)中,
所述浸泡过程中,浸泡时间为20~50小时;
所述蒸煮过程中,蒸汽加热的时间为5~30分钟,得到块状的米果;
所述磨浆过程中,磨浆后得到的浆料粒度为50~200目,浆料中的水分含量占总重量的30%~60%;
所述加工成型过程中,将所述块状的米果加工成条状或片状。
优选地,所述制备方法还包括步骤(3),将所述加工成型的米果进行干燥,所述干燥在50~80℃下进行,时间为1~3小时。
本发明还涉及所述即食米果的食用方法,包括用80~100℃的水冲泡所述即食米果2~4分钟,所述即食米果的吸水率为30%~60%。
本发明的有益效果:
本发明提供了一种即食米果,是以江西特产的黄元米果为原型制备的方便食品,加入开水冲泡即可食用。其作为绿色环保食品,通过粉碎、挤出、干燥、包装等生产工序加工而成,免去油炸环节,食用更健康并便于储存。实现了黄元米果的推广,对于促进地方经济发展具有重要意义。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。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的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
本发明实施例涉及一种即食米果,其以江西特产的黄元米果为原型,加入开水冲泡即可食用。该即食米果由包括以下重量份数的原料制备得到:粳米200~300份,糯米0~20份,黄荆叶20~50份。
传统的黄元米果采用大禾米加工而成,但较为难得,因此目前采用粳米和糯米的混合米制备米果。由于糯米的粘性较大,能够增强米果的滑腻口感,但吸水性和膨胀性小,加入量过大会影响米果的冲泡膨胀率,因此糯米加入量不易过大,以粳米与糯米的重量比为10:1左右为宜。
在本发明的一个实施例中,该即食米果还包括以下重量份数的原料:环糊精1~10份,琼脂1~10份。
其中,环糊精(Cyclodextrin,简称CD)是直链淀粉在由芽孢杆菌产生的环糊精葡萄糖基转移酶作用下生成的一系列环状低聚糖的总称,通常含有6~12个D-吡喃葡萄糖单元。在改善固体食品的质地、密度和口感等方面均有显著功效。
琼脂,学名琼胶,是植物胶的一种,常用海产的麒麟菜、石花菜、江蓠等制成,为无色、无固定形状的固体,溶于热水。在食品工业中应用广泛,亦常用作细菌培养基。其具有凝固性和稳定性,具有增稠、稳定、保鲜的作用。
申请人研究发现,当粳米与糯米的重量和与环糊精的重量比为(100~500):1时,得到的米果具有较好的粘聚性和回复性,说明米果质软且具有嚼劲。
在本发明的一个实施例中,制备即食米果的原料还包括食品添加剂。食品添加剂包括以下重量份数的原料:酵母菌0.5~2份,微生物多糖1~10份,食用防腐剂1~10份,栀子黄0.5~3份。
其中,由于米果在制备过程中包括磨浆和蒸煮步骤,加入酵母菌可以使原料部分发酵,在有氧条件下将糖类转化为二氧化碳,使米果的体积增大,纹理疏松,改善米果的弹性和口感。酵母菌可以为酿酒酵母,也可以用乳酸菌代替酵母菌。
微生物多糖为利用生物技术开发的新型发酵产品。与植物多糖相比,其产量和质量比较稳定,而且性价比较高。其不溶或部分溶于水,在水中会发生溶胀,加水后可得到结构结实并具有高弹性的凝胶。微生物多糖可以使用结冷胶、普鲁兰、热凝胶、透明质酸、壳聚糖等。上述微生物多糖与其他食品胶有较好的相容性,能与黄原胶、瓜尔胶、羧甲基纤维素、卡拉胶、琼脂等混合使用,赋予食品优越的风味性能。
在本发明的一个实施例中,食用防腐剂选自乳酸链球菌素(Nisin)、虾青素、山梨酸钾中的至少一种。
栀子黄别名藏花素,俗称黄栀子,属类胡萝卜素系列,它是栀子中的黄色色素,其黄色素成分为类胡萝卜类色素的藏花素,与藏红花中的藏花素相同。栀子黄可代替传统黄元米果中的黄栀子果实作为染料。
本发明还涉及上述即食米果的制备方法,包括以下步骤:
(1)将黄荆叶晾干后,用火烧取使其成为灰烬,向灰烬中加水得到碱水。具体地,可以将灰烬用干净的布包好,置于桶中用水冲淋得到碱水。
(2)将碱水与上述原料和食品添加剂混合后,依次进行浸泡、蒸煮、磨浆和加工成型,得到即食米果。
在本发明的一个实施例中,为了使糯米和粳米充分溶胀,使硬度下降有益于磨浆,用碱水浸泡的时间为20~50小时。
原料溶胀后进行蒸煮。为充分熟化,蒸汽加热的时间为5~30分钟,得到块状的米果。
蒸煮后进行磨浆。为了使米果口感细腻,磨浆后得到的浆料粒度为50~200目,浆料中的水分含量占总重量的30%~60%。
磨浆完成后进行蒸煮完成后得到块状的米果进行加工成型,即,将块状的米果加工成条状或片状。
经上述加工得到的米果即可食用。为满足长期保存的需要,该米果的制备方法还包括干燥步骤,即将加工成型的米果在50~80℃下进行干燥,时间为1~3小时,最后进行检验包装。
本发明还涉及该即食米果的食用方法,该即食米果能够用热水在2~4分钟以内泡开,并具有良好的口感。该食用方法具体包括用80~100℃的水冲泡即食米果2~4分钟,且即食米果的吸水率为30%~60%(重量),此时米果具有软硬适中的口感。如冲泡5分钟以上,米果的吸水率大于60%,则较为软烂,整体口感下降。
目前,以方便面为主的面粉制品已经形成的工业化生产。因其存储时间长、泡制简单、味道鲜美而深受全世界人民的喜爱。但是方便面作为油炸食品复水困难、不易消化,生产加工的过程中容易产生有毒有害物质,同时为了长期存储添加大量防腐剂,长期食用对人们的健康造成严重的损害。本发明的即食米果作为绿色环保食品,通过浸泡、磨浆、蒸煮、切条、干燥等工序加工而成,免去油炸环节,食用更健康、更有助于储存。上述过程结合了淀粉糊化机理,使黄元米果这一传统食品能够大规模生产和销售,对实现地方经济发展具有重大意义。
实施例1
一种即食米果,其原料(主料、辅料和食品添加剂)及重量份数如表1所示。其中,主料包括粳米、糯米和黄荆叶。辅料包括环糊精和琼脂。食品添加剂包括酵母菌、微生物多糖、食用防腐剂和栀子黄。
表1
该即食米果的制备方法包括以下步骤:
(1)将黄荆叶晾干后,用火烧取使其成为灰烬,向灰烬中加水得到碱水。
(2)将碱水与表1中的原料和食品添加剂混合后浸泡30小时,蒸汽加热30分钟后磨浆,得到粒度为50~200目的浆料,浆料中的水分含量占总重量的30%~60%。
(3)将上述浆料加工成细条状,在50~80℃下干燥2小时,得到成品。
测试例1
向实施例1制备得到的米果中加入90℃的水,冲泡3分钟后,采用TPA质构测定仪对其进行测试。探头为P6,压缩比为50%,实验结果如表2所示。
表2
实施例 | 硬度(g) | 弹性 | 粘聚性 | 咀嚼度(g) | 回复性 |
1-1 | 150.25 | 0.98 | 0.75 | 86.50 | 0.38 |
1-2 | 152.42 | 0.96 | 0.72 | 84.75 | 0.36 |
1-3 | 151.56 | 0.95 | 0.70 | 83.25 | 0.34 |
1-4 | 152.05 | 0.95 | 0.71 | 84.20 | 0.34 |
1-5 | 153.60 | 0.94 | 0.69 | 82.80 | 0.30 |
1-6 | 150.20 | 0.97 | 0.74 | 86.35 | 0.37 |
1-7 | 151.70 | 0.95 | 0.72 | 85.10 | 0.36 |
1-8 | 151.60 | 0.95 | 0.71 | 85.85 | 0.35 |
从表2可以看出,将实施例1-1和1-6与实施例1-2至1-5对比,说明当即食米果中不含有淀粉、环糊精、酵母菌、微生物多糖中的任何一种时,其硬度上升,弹性、粘聚性、咀嚼度和回复性下降。说明米果的口感变差。并且,当粳米与糯米的重量和与环糊精的重量比不在(100~500):1的范围内时,上述性能参数也有所下降。
测试例2
向实施例1-1制备得到的米果中加入90℃的水,冲泡2~5分钟后,将米果捞出沥水1分钟。对米果在冲泡前和沥水后称重,根据下面的公式计算吸水率,冲泡时间和吸水率如表3所示。
吸水率=(米果冲泡沥水后重量-米果冲泡前重量)/米果冲泡前重量
表3
从表2可以看出,该即食米果冲泡后的吸水率均在30%以上,说明其冲泡性能良好。当米果吸水率在40%~50%时,口感劲道,食用效果最好。如进一步延长冲泡时间,米果吸水率增加,但口感偏向软烂,夹起易碎。因此应将米果吸水率控制在30%~60%,优选40%~50%以内。
向实施例1-2至1-8制备得到的米果中加入90℃的水,冲泡3分钟后,将米果捞出沥水1分钟。根据前述内容计算吸水率,结果如表4所示。
表4
实施例 | 冲泡时间 | 吸水率 | 米果状态 |
1-1 | 3min | 52% | 适中 |
1-2 | 3min | 46% | 适中 |
1-3 | 3min | 40% | 偏硬 |
1-4 | 3min | 44% | 适中 |
1-5 | 3min | 45% | 适中 |
1-6 | 3min | 54% | 适中 |
1-7 | 3min | 50% | 适中 |
1-8 | 3min | 54% | 适中 |
从表4可以看出,当即食米果中不含有淀粉、环糊精、酵母菌、微生物多糖中的任何一种时,在相同冲泡时间下吸水率下降,米果的口感变硬。如不加入糯米,也会使米果口感变硬。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种即食米果,其特征在于,由包括以下重量份数的原料制备得到:粳米200~300份,糯米0~20份,黄荆叶20~50份。
2.根据权利要求1所述的即食米果,其特征在于,所述米果还包括以下重量份数的原料:环糊精1~10份,琼脂1~10份。
3.根据权利要求2所述的即食米果,其特征在于,所述粳米与糯米的重量和与环糊精的重量比为(100~500):1。
4.根据权利要求1至3任一项所述的即食米果,其特征在于,所述原料还包括食品添加剂,所述食品添加剂包括以下重量份数的原料:酵母菌0.5~2份,微生物多糖1~10份,食用防腐剂1~10份,栀子黄0.5~3份。
5.根据权利要求4所述的即食米果,其特征在于,所述食用防腐剂选自Nisin、虾青素、山梨酸钾中的至少一种。
6.根据权利要求1至5任一项所述即食米果的制备方法,其特征在于,包括以下步骤:
(1)将黄荆叶晾干后,用火烧取使其成为灰烬,向所述灰烬中加水得到碱水;
(2)将所述碱水与上述原料和食品添加剂混合后,依次进行浸泡、蒸煮、磨浆和加工成型,得到所述即食米果。
7.根据权利要求6所述的方法,其特征在于,步骤(2)的浸泡时间为20~50小时,蒸煮时间为5~30分钟。
8.根据权利要求6所述的方法,其特征在于,步骤(2)磨浆后得到的浆料粒度为50~200目,浆料中的水分含量占总重量的30%~60%。
9.根据权利要求6所述的方法,其特征在于,所述方法还包括步骤(3),将所述加工成型的米果进行干燥,所述干燥在50~80℃下进行,时间为1~3小时。
10.根据权利要求1至5任一项所述即食米果的食用方法,其特征在于,包括用80~100℃的水冲泡所述即食米果2~4分钟,所述即食米果的吸水率为30%~60%。
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