CN109619512A - 膨化蜂花粉制作方法 - Google Patents
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Abstract
本发明公开了一种膨化蜂花粉制作方法,该膨化蜂花粉以蜂花粉、土豆淀粉、麦芽糊精、白砂糖、葡萄糖、单甘脂、精制盐等为原辅料,依次经过粉碎、调粉、调水、挤压膨化、切断、微波干燥、超微粉碎、冷凉和包装。采用本发明方法制备的膨化蜂花粉营养价值高,粉粒均匀,有光泽,具有花粉特有香气,冲调食用方便,口味纯正,细腻润滑,冲调时无结块。
Description
技术领域
本发明涉及膨化蜂花粉制作方法,属于食品加工领域。
背景技术
蜂花粉是指蜜蜂采蜜时带回的花粉团,是蜜源植物和花粉源植物花蕊的花粉粒和腺体分泌物花蜜和唾液混合后在蜂巢内储藏和发酵而形成的一种不规则扁圆形状物。蜂花粉含有多种营养物质,包括22种氨基酸、14种维生素和30多种微量元素以及大量的活性蛋白酶、核酸、黄酮类化合物及其它活性物质,具有增强人体综合免疫功能,防衰老,美容作用。近年来,因其天然的保健作用与医疗及美容价值,被越来越多的人所认可,被誉为“全能的营养食品”、“ 浓缩的天然药库”、“ 内服的化妆品”……等,是种高蛋白低脂肪的营养保健食品。
但是,不足之处在于蜂花粉的这些营养物质被外层的坚硬外壁所包裹,这层外壁耐酸、耐碱、耐腐蚀,如果不经破壁,营养物质只能从其萌发孔中缓慢释放,加工过程极易受污染,导致营养价值降低甚至丧失。蜂花粉来源于不同植物,味道各异,新鲜蜂花粉大多具有特殊的辛香气味,但个别蜂花粉具有浓重的腥味,入口略有苦涩,这会影响消费者体验,进而影响蜂花粉的销售。另外,部分过敏体质的人在接触或者食用蜂花粉会出现过敏现象。
目前,蜂花粉破壁技术有五类:机械破壁法、物理破壁法、生物破壁法、化学破壁法以及复合破壁法。这些方法要么生产成本高,要么营养破坏性大,要么步骤繁多,耗时较长,花粉破壁技术尚不成熟, 高效性和生产成本还不能兼顾。
然而,挤压膨化是借助螺杆强制输送,通过摩擦、剪切、加热产生的高温、高压,将物料破碎、混炼、剪切、熔化、杀菌和熟化,当物料从机筒末端模具挤出时,压力骤降至常压,水分急剧汽化而产生膨胀力,物料瞬间膨化,形成多孔状的产品。该技术已经广泛应用在谷物快餐食品、植物组织蛋白、健康食品、儿童食品、断奶食品、改性土豆淀粉、面粉、口香糖、巧克力、黄油、肉制品、海产品等产品的加工中。但尚未见将挤压膨化技术应用于蜂花粉破壁及加工的研究报道。
发明内容
本发明的目的在于:提供了一种膨化蜂花粉制作方法,该方法克服现有技术的不足,制作的蜂花粉营养价值高,粉粒均匀,有光泽,具有花粉特有香气,冲调食用方便,口味纯正,细腻润滑,冲调时无结块。
本发明解决其技术问题的技术方案是:该膨化蜂花粉以蜂花粉、土豆淀粉、麦芽糊精、白砂糖、葡萄糖、单甘脂、精制盐等为原辅料,其特征是:它的制作步骤依次经过粉碎、调粉、调水、挤压膨化、切断、微波干燥、超微粉碎、冷凉和包装;其具体步骤如下:
(1)粉碎:将蜂花粉粉碎均匀后过60~120目筛,收集筛下物备用;
(2)调粉:调粉时,依蜂花粉质量计,向蜂花粉中依次加入蜂花粉质量5~10%的土豆淀粉、0.25~1.3%精制盐、3~9%白砂糖、1~4%葡萄糖、1.5~4.5%麦芽糊精、0.08~0.2%单甘脂,放入混料机中混合均匀;
(3)调水:向混合料中添加水分,混匀,放置6-12h,使混合料水分质量含量控制在15~25%;
(4)挤压膨化:选用双螺杆挤压膨化机,将调水后混合料均匀地喂入挤压机中,借助螺杆强制输送,当面团从机筒末端模具中挤出时,形成蓬松的挤出物;由挤出物挤出端至混合物料喂入端将挤压膨化机分成三段加热区,温度分别为150~170℃、110~135℃、40~90℃,混合物料在机筒内滞留时间为1~3 min,螺杆转速为18~33rpm,喂料速度为4~10kg/h;
(5)切断:将挤出物切断成膨化蜂花粉球,旋切速度12~20rpm;
(6)微波干燥:将膨化蜂花粉球进行微波干燥,
微波干燥功率为320~440W,微波干燥时间为0.5~2min;
(7)超微粉碎:将微波干燥后膨化蜂花粉球经粉碎机进行初粉碎,再经超微粉碎机进行粉碎,粉碎频率10~25Hz,粉碎时间5~20 min;
(8)冷凉:将超微粉碎后的膨化蜂花粉冷凉;冷却空气相对湿度为70~75%,冷却时间为8~12 min,温度为25℃;
(9)包装:用袋装机包装即得成品,每袋20~50g。
其中:所用的蜂花粉是油菜花粉、茶花粉、荷花花粉。
本发明具有以下优点:
(1)首次将挤压膨化技术应用到蜂花粉的破壁过程中,采用摩擦、剪切和加热产生高温、高压使蜂花粉细胞壁破裂,内容物溶出,再加上麦芽糊精、土豆淀粉的填充保护作用,营养损失较少,是一种高效经济的破壁方法, 能为进一步分离提取蜂花粉中的活性成分和其产业化生产提供技术支撑。
(2)在膨化蜂花粉的加工过程中,土豆淀粉在膨化机内受到高温、高压、高剪切力作用而糊化,不仅去除了蜂花粉的不良风味,还能与蜂花粉内容物进一步生成复合物,保护花粉中的各种营养素,特别是保护生物活性物质不受破坏,最大程度上保留产品营养价值。
(3)采用挤压膨化技术破壁,不仅无外源酶、化学试剂酸或碱的添加,还可以杀死附着在蜂花粉中的多种杂菌,安全卫生,并起到脱敏作用。
(4)采用微波干燥,干燥时间短,不仅营养损失小,还能有效避免膨化蜂花粉与空气接触时间长易氧化的弊端。
(5)采用超微粉碎技术,提高了膨化蜂花粉细度,增大了比表面积,更有利于冲调和人体吸收。
(6)采用该技术制作的蜂花粉营养价值高,粉粒均匀,有光泽,具有花粉特有香气,冲调食用方便,口味纯正,细腻润滑,冲调时无结块。
具体实施方式
下面通过实施例详述本发明的技术方案,但本发明并不限于下述的实施例。
实施例1:依以下步骤制作膨化油菜花粉
(1)粉碎:将油菜花粉粉碎均匀后过60目筛,收集筛下物备用;
(2)调粉:调粉时,依油菜花粉质量计,向油菜花粉中依次加入油菜花粉质量5%的土豆淀粉、0.25%精制盐、3%白砂糖、4%葡萄糖、1.5%麦芽糊精、0.08%单甘脂,放入混料机中混合均匀;
(3)调水:向混合料中添加水分,混匀,放置6h,混合物料水分质量含量控制在15%;
(4)挤压膨化:选用双螺杆挤压膨化机,将混合物料均匀地喂入挤压机中,借助螺杆强制输送,当面团从机筒末端模具中挤出时,形成蓬松的挤出物;由挤出物挤出端至混合物料喂入端将挤压膨化机分成三段加热区,温度分别为150℃、110℃、40℃,混合物料在机筒内滞留时间为3 min,螺杆转速为18rpm,喂料速度为4kg/h;
(5)切断:将挤出物切断成膨化蜂花粉球,旋切速度12rpm;
(6)微波干燥:将膨化蜂花粉球进行微波干燥,
微波干燥功率为440W,微波干燥时间为0.5;
(7)超微粉碎:将微波干燥后膨化蜂花粉球经粉碎机进行初粉碎,再经超微粉碎机进行粉碎,粉碎频率10Hz,粉碎时间20 min;
(8)冷凉:将粉碎后的膨化蜂花粉冷凉;冷却空气相对湿度为70%,冷却时间为8 min,温度为25℃;
(9)包装:用袋装机包装即得成品,每袋20g。
(10)产品部分质量指标:
实施例2:依以下步骤制作膨化茶花粉
(1)粉碎:将茶花粉粉碎均匀后过80目筛,收集筛下物备用;
(2)调粉:调粉时,依茶花粉质量计,向茶花粉中依次加入茶花粉质量7.5%的土豆淀粉、0.775%精制盐、6%白砂糖、2.5%葡萄糖、3%麦芽糊精、0.14%单甘脂,放入混料机中混合均匀;
(3)调水:向混合物料中添加水分,混匀,放置9h,混合物料水分含量控制在20%;
(4)挤压膨化:选用双螺杆挤压膨化机,将混合物料均匀地喂入挤压机中,借助螺杆强制输送,当面团从机筒末端模具中挤出时,形成蓬松的挤出物;由挤出物挤出端至混合物料喂入端将挤压膨化机分成三段加热区,温度分别为160℃、123℃、65℃,混合物料在机筒内滞留时间为2min,螺杆转速为26rpm,喂料速度为7kg/h;
(5)切断:将挤出物切断成膨化蜂花粉球,旋切速度16rpm;
(6)微波干燥:将膨化蜂花粉球进行微波干燥,
微波干燥功率为380W,微波干燥时间为1.25min;
(7)超微粉碎:将微波干燥后膨化蜂花粉球经粉碎机进行初粉碎,再经超微粉碎机进行粉碎,粉碎频率18Hz,粉碎时间12.5min;
(8)冷凉:将粉碎后的膨化蜂花粉冷凉;冷却空气相对湿度为72.5%,冷却时间为10min,温度为25℃;
(9)包装:用袋装机包装即得成品,每袋35g。
(10)产品部分质量指标:
实施例3:依以下步骤制作膨化荷花粉
(1)粉碎:将荷花花粉粉碎均匀后过120目筛,收集筛下物备用;
(2)调粉:调粉时,依荷花粉质量计,向荷花粉中依次加入荷花粉质量10%的土豆淀粉、1.3%精制盐、9%白砂糖、1%葡萄糖、4.5%麦芽糊精、0.2%单甘脂,放入混料机中混合均匀;
(3)调水:向混合物料中添加水分,混匀,放置6-12h,混合物料水分含量控制在25%;
(4)挤压膨化:选用双螺杆挤压膨化机,将混合物料均匀地喂入挤压机中,借助螺杆强制输送,当面团从机筒末端模具中挤出时,形成蓬松的挤出物;由挤出物挤出端至混合物料喂入端将挤压膨化机分成三段加热区,温度分别为170℃、135℃、90℃,混合物料在机筒内滞留时间为1min,螺杆转速为33rpm,喂料速度为10kg/h;
(5)切断:将挤出物切断成膨化蜂花粉球,旋切速度20rpm;
(6)微波干燥:将膨化蜂花粉球进行微波干燥,
微波干燥功率为320W,微波干燥时间为2min;
(7)超微粉碎:将微波干燥后膨化蜂花粉球经粉碎机进行初粉碎,再经超微粉碎机进行粉碎,粉碎频率25Hz,粉碎时间5 min;
(8)冷凉:将粉碎后的膨化蜂花粉冷凉;冷却空气相对湿度为75%,冷却时间为12 min,温度为25℃;
(9)包装:用袋装机包装即得成品,每袋50g。
(10)产品部分质量指标:
。
Claims (2)
1.膨化蜂花粉制作方法,该膨化蜂花粉以蜂花粉、土豆淀粉、麦芽糊精、白砂糖、精制盐等为原辅料,其特征是:它的制作步骤依次经过粉碎、调粉、调水、挤压膨化、切断、微波干燥、超微粉碎、冷凉和包装;其具体步骤如下:
(1)粉碎:将蜂花粉粉碎均匀后过60~120目筛,收集筛下物备用;
(2)调粉:调粉时,依蜂花粉质量计,向蜂花粉中依次加入蜂花粉质量5~10%的土豆淀粉、0.25~1.3%精制盐、3~9%白砂糖、1~4%葡萄糖、1.5~4.5%麦芽糊精、0.08~0.2%单甘脂,放入混料机中混合均匀;
(3)调水:向混合料中添加水分,混匀,放置6-12h,水分质量含量控制在15~25%;
(4)挤压膨化:选用双螺杆挤压膨化机,将调水后混合料均匀地喂入挤压膨化机中,借助螺杆强制输送,当面团从机筒末端模具中挤出时,形成蓬松的挤出物;由挤出物挤出端至混合物料喂入端将挤压膨化机分成三段加热区,温度分别为150~170℃、110~135℃、40~90℃,混合物料在机筒内滞留时间为1~3 min,螺杆转速为18~33rpm,喂料速度为4~10kg/h;
(5)切断:将挤出物切断成膨化蜂花粉球,旋切速度12~20rpm;
(6)微波干燥:将膨化蜂花粉球进行微波干燥,
微波干燥功率为320~440W,微波干燥时间为0.5~2min;
(7)超微粉碎:将微波干燥后膨化蜂花粉球经粉碎机进行初粉碎,再经超微粉碎机进行粉碎,粉碎频率10~25Hz,粉碎时间5~20 min;
(8)冷凉:将超微粉碎后的膨化蜂花粉冷凉;冷却空气相对湿度为70~75%,冷却时间为8~12 min,温度为25℃;
(9)包装:用袋装机包装即得成品,每袋20~50g。
2.根据权利要求1所述的膨化蜂花粉制作方法,其特征是:所用的蜂花粉是油菜花粉、茶花粉、荷花花粉。
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