CN110200209A - A kind of preparation method of fresh-cut lettuce - Google Patents
A kind of preparation method of fresh-cut lettuce Download PDFInfo
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- CN110200209A CN110200209A CN201910611761.3A CN201910611761A CN110200209A CN 110200209 A CN110200209 A CN 110200209A CN 201910611761 A CN201910611761 A CN 201910611761A CN 110200209 A CN110200209 A CN 110200209A
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- compound sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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Abstract
The present invention relates to foodstuff processing technology fields, disclose a kind of preparation method of fresh-cut lettuce, comprising the following steps: (1) after rice being soaked in water, carry out defibrination, sieving, obtain Rice & peanut milk；(2) it is mixed and stirred for Rice & peanut milk and compound sugar that step (1) obtains uniformly, to obtain slurry；(3) slurry that step (2) obtains is subjected to steaming piece, cooling, slitting to get the fresh-cut lettuce；Wherein, the compound sugar includes at least two in trehalose, glucose, sucrose and xylitol.Compound sugar is added after being sieved using defibrination in preparation method of the invention, improve the anti-aging effect of starch in fresh-cut lettuce, change simultaneously starch hydration system, increase the elasticity of rice flour, improve the mouthfeel of rice flour, so that the texture quality of fresh-cut lettuce, organoleptic quality and cooking quality are improved in storage period, delay the aging of fresh-cut lettuce.
Description
Technical field
The present invention relates to foodstuff processing technology fields, more particularly to a kind of preparation method of fresh-cut lettuce.
Background technique
Fresh-cut lettuce is play an important role on the market as rice food, and the content of starch of rice is up to 80%, and fresh
The moisture content (60-70%) of wet rice flour noodles is just within the range (30-70%) that aging easily occurs for starch, so in rice flour
We will often find that age of starch causes rice flour to tarnish, viscoplasticity weakens in storage, and mouthfeel is hardened, edible quality
It is decreased obviously, shortens the shelf life of rice flour, seriously affected fresh-cut lettuce in the occupation rate in convenience food market.So long-term
Since rice flour industrial mass production based on dry rice flour, but dry rice flour need for a long time impregnate after just can boiling, it is time-consuming to take
Power leads to edible inconvenience, and wet rice flour noodles can direct boiling, convenient, and do not need drying and dehydrating link in producing, energy
The energy is enough saved, cost is reduced.
In addition, with the development of living standard and the change of people's consumption view, with the frying side for occupying large stretch of market in the past
Just face is compared, and fresh-cut lettuce is facilitated to meet the demand of Modern consumer group with green and healthy natural theory and good mouthfeel,
With very big development potentiality.Therefore by the quality for delaying rice meal aging, improving rice flour, extend the shelf of fresh-cut lettuce
Phase is the important project of current rice made products industrial field.
Summary of the invention
The purpose of the invention is to overcome fresh-cut lettuce of the existing technology in storage period age of starch and quality
The problem of decline, provides a kind of preparation method of fresh-cut lettuce, the preparation method production fresh-cut lettuce aging slowly, quality
It is good.
To achieve the goals above, first aspect present invention provides a kind of preparation method of fresh-cut lettuce, including following step
It is rapid:
(1) after rice being soaked in water, defibrination, sieving is carried out, Rice & peanut milk is obtained；
(2) it is mixed and stirred for Rice & peanut milk and compound sugar that step (1) obtains uniformly, to obtain slurry；
(3) slurry that step (2) obtains is subjected to steaming piece, cooling, slitting to get the fresh-cut lettuce；
Wherein, the compound sugar includes at least two in trehalose, glucose, sucrose and xylitol.
Preferably, the compound sugar includes trehalose and glucose, and the mass ratio of the trehalose and glucose is 1-3:
1。
Preferably, the mass ratio of the compound sugar and rice is 3-9:100.
Preferably, rice described in step (1) is cleaned by rice raw material, shakeout, removes stone acquisition.
Preferably, the mass ratio of rice described in step (1) and water is 1:1.5-2.5, and the time of the immersion is 4-8h.
Preferably, the time of defibrination described in step (1) is 2-4min, and the sieve of the sieving is 40-80 mesh.
Preferably, steaming piece described in step (3) includes that the slurry is uniformly spread out in steaming plate to carry out steaming piece, the steaming piece
Time be 110-130s.
Second aspect of the present invention provides the fresh-cut lettuce as made from above-mentioned preparation method.
Through the above technical solutions, the invention has the benefit that
Preparation method of the invention improves the anti-ageing of starch in fresh-cut lettuce and is turned into using compound sugar is added after defibrination sieving
With changing simultaneously starch hydration system, increase the elasticity of rice flour, improve the mouthfeel of rice flour, so that fresh-cut lettuce in storage period
Texture quality, organoleptic quality and cooking quality are improved, and delay the aging of rice flour.
Detailed description of the invention
Fig. 1 is the flow chart of fresh-cut lettuce preparation method in the present invention.
Specific embodiment
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
In a first aspect, the present invention provides a kind of preparation methods of fresh-cut lettuce, comprising the following steps:
(1) after rice being soaked in water, defibrination, sieving is carried out, Rice & peanut milk is obtained；
(2) it is mixed and stirred for Rice & peanut milk and compound sugar that step (1) obtains uniformly, to obtain slurry；
(3) slurry that step (2) obtains is subjected to steaming piece, cooling, slitting to get the fresh-cut lettuce；
Wherein, the compound sugar includes at least two in trehalose, glucose, sucrose and xylitol.
Preferably, the compound sugar includes trehalose and glucose, and the mass ratio of the trehalose and glucose is 1-3:
1。
Preferably, the mass ratio of the compound sugar and rice is 3-9:100.
Preferably, rice described in step (1) is cleaned by rice raw material, shakeout, removes stone acquisition.
Preferably, the mass ratio of rice described in step (1) and water is 1:1.5-2.5, and the time of the immersion is 4-8h.
The time of immersion is specifically as follows the arbitrary value between 4h, 5h, 6h, 7h, 8h or above-mentioned two value, so that the rice after impregnating
Grain can be crumbed easily.
Preferably, the time of defibrination described in step (1) is 2-4min, and the sieve of the sieving is 40-80 mesh.Defibrination
Time is specifically as follows the arbitrary value between 2min, 3min, 4min or above-mentioned two value；The mesh number of sieve is specifically as follows
40 mesh, 45 mesh, 50 mesh, 60 mesh, 70 mesh, 80 mesh.
Preferably, steaming piece described in step (3) includes that the slurry is uniformly spread out in steaming plate to carry out steaming piece, the steaming piece
Time be 110-130s.In the present invention, cooling, slitting process may include will be steamed after the taking-up of rice piece be put into rapidly it is cold
It is cooled to room temperature, is wrapped after drying surface moisture with preservative film, then rice piece is cut into the rice flour of 1cm or so width in water.Steam piece
Time be specifically as follows the arbitrary value between 110s, 115s, 120s, 125s, 130s or above-mentioned two value so that rice piece
It steams to nearly transparent.
Second aspect, the present invention provides the fresh-cut lettuces as made from above-mentioned preparation method.
The present invention will be described in detail by way of examples below.In following embodiment, long-grained nonglutinous rice is purchased from Hunan Jinjian rice
Industry company, trehalose, xylitol are purchased from Shandong You Suo Chemical Industry Science Co., Ltd, and sucrose is purchased from the limited public affairs of Chengdu romote antiquity sugar industry
Department, glucose are purchased from Henan Yu Liang chemical products Co., Ltd.
Embodiment 1
(1) long-grained nonglutinous rice used in cleaning production rice flour, shakeout remove stone, after 10kg rice is impregnated 6h with 20kg water, pour into glue
Defibrination 3min is carried out in body mill, obtains Rice & peanut milk after 60 mesh screens；
(2) Rice & peanut milk and 0.4kg trehalose, 0.2kg glucose that step (1) obtains are mixed and stirred for uniformly, being starched
Material；
(3) slurry that step (2) obtains uniformly is spread out in steaming plate after carrying out steaming piece 120s, steamed rice piece is taken out fast
Speed is put into cold water and is cooled to room temperature, and is wrapped after drying surface moisture with preservative film, then rice piece is cut into the fresh of 1cm or so width
Wet rice flour noodles.
Embodiment 2
(1) long-grained nonglutinous rice used in cleaning production rice flour, shakeout remove stone, after 10kg rice is impregnated 8h with 25kg water, pour into glue
Defibrination 4min is carried out in body mill, obtains Rice & peanut milk after 80 mesh screens；
(2) Rice & peanut milk and 0.6kg trehalose, 0.2kg glucose that step (1) obtains are mixed and stirred for uniformly, being starched
Material；
(3) slurry that step (2) obtains uniformly is spread out in steaming plate after carrying out steaming piece 130s, steamed rice piece is taken out fast
Speed is put into cold water and is cooled to room temperature, and is wrapped after drying surface moisture with preservative film, then rice piece is cut into the fresh of 1cm or so width
Wet rice flour noodles.
Embodiment 3
(1) long-grained nonglutinous rice used in cleaning production rice flour, shakeout remove stone, after 10kg rice is impregnated 4h with 15kg water, pour into glue
Defibrination 2min is carried out in body mill, obtains Rice & peanut milk after 40 mesh screens；
(2) Rice & peanut milk and 0.15kg trehalose, 0.15kg glucose that step (1) obtains are mixed and stirred for uniformly, obtaining
Slurry；
(3) slurry that step (2) obtains uniformly is spread out in steaming plate after carrying out steaming piece 110s, steamed rice piece is taken out fast
Speed is put into cold water and is cooled to room temperature, and is wrapped after drying surface moisture with preservative film, then rice piece is cut into the fresh of 1cm or so width
Wet rice flour noodles.
Embodiment 4
Fresh-cut lettuce is prepared according to the method for embodiment 3, unlike, trehalose is replaced with into xylitol.
Embodiment 5
(1) long-grained nonglutinous rice used in cleaning production rice flour, shakeout remove stone, after 10kg rice is impregnated 3h with 10kg water, pour into glue
Defibrination 4min is carried out in body mill, obtains Rice & peanut milk after 50 mesh screens；
(2) Rice & peanut milk that step (1) obtains is mixed and stirred for 0.3kg trehalose, 0.3kg glucose and 0.3kg sucrose
Uniformly, slurry is obtained；
(3) slurry that step (2) obtains uniformly is spread out in steaming plate after carrying out steaming piece 125s, steamed rice piece is taken out fast
Speed is put into cold water and is cooled to room temperature, and is wrapped after drying surface moisture with preservative film, then rice piece is cut into the fresh of 1cm or so width
Wet rice flour noodles.
Comparative example 1
(1) long-grained nonglutinous rice used in cleaning production rice flour, shakeout remove stone, after 10kg rice is impregnated 3h with 10kg water, pour into glue
Defibrination 4min is carried out in body mill, obtains Rice & peanut milk after 50 mesh screens；
(2) Rice & peanut milk that step (1) obtains uniformly is spread out in steaming plate after carrying out steaming piece 120s, steamed rice piece is taken out fast
Speed is put into cold water and is cooled to room temperature, and is wrapped after drying surface moisture with preservative film, then rice piece is cut into the fresh of 1cm or so width
Wet rice flour noodles.
After fresh-cut lettuce made from embodiment 1- embodiment 5 and comparative example 1 is stored for 24 hours under 4 DEG C of environment, measure fresh wet
Texture quality, organoleptic quality and the cooking quality of rice flour.
The measurement of 1 fresh-cut lettuce texture quality of test case
Fresh-cut lettuce after storing for 24 hours under 4 DEG C of environment intercepts 5cm long, and two rice flour overlappings measure mould for test
Formula is TPA mode, specific location parameter are as follows: probe model P/36R chosen, speed 2mm/s before surveying, speed 1mm/s in survey are set,
Speed 2mm/s after survey, deflection 50% are divided into 3.0s twice between compression time, trigger force size is 5g.Each sample is surveyed
10 parallel, removes the biggish data of otherness, retains the preferable data of remaining collimation, as a result take its average value, obtain rice flour
Hardness, elasticity, chewiness, measurement result is shown in Table 1.
The texture quality measurement result of 1 fresh-cut lettuce of table
| Embodiment number | Hardness | Elasticity | Chewiness |
| Embodiment 1 | 15982 | 0.897 | 12098 |
| Embodiment 2 | 12693 | 0.802 | 8665 |
| Embodiment 3 | 24853 | 0.778 | 18102 |
| Embodiment 4 | 26998 | 0.775 | 19687 |
| Embodiment 5 | 31739 | 0.649 | 20622 |
| Comparative example 1 | 36670 | 0.520 | 21996 |
It can be seen that embodiment 1- embodiment 3 using the preparation method system of fresh-cut lettuce in the present invention by the result of table 1
Rice flour stored for 24 hours under 4 DEG C of environment after hardness it is lower, elasticity is larger, chewiness is relatively low, embodiment 4 and embodiment 5 are adopted
Rice flour made from preparation method with fresh-cut lettuce in the present invention compared with comparative example 1, hardness also it is obvious it is relatively low, elastic it is significant on
It rises.The above results show that the fresh-cut lettuce made using the method for the present invention is stored rear texture quality for 24 hours under 4 DEG C of environment and had obviously
Improvement.
The measurement of 2 rice flour organoleptic quality of test case
Using 100 points of methods of marking processed, invite the classmate (6 male 6 female) of 12 Majors of Food according to sensory evaluation index pair
Five color, smell, form and the cooking property of fresh-cut lettuce after storing for 24 hours under 4 DEG C of environment, mouthfeel aspects carry out sense organ
Evaluation is equally divided into total sensory evaluation scores with 12 classmates, and the sensory evaluation index of fresh-cut lettuce is shown in Table 2, and measurement result is shown in Table
3。
2 fresh-cut lettuce sensory evaluation index of table
The measurement of 3 rice flour cooking quality of test case
(1) rice flour strip-breaking rate measures
After fresh-cut lettuce after storing for 24 hours under 4 DEG C of environment to be cut into the rice stick that width is 1cm, appoints from sample and take
It 3 parts, every part of 100g of the complete rice flour of 15cm long, is put into fill and boils 1min in 500ml boiling water pot, soup is removed, by rice flour
It is put into container, by the vermicelli weighing M of curtailment 10cm1, length is more than the vermicelli weighing M of 10cm long2, based on following equation
Calculate strip-breaking rate:
Measurement result is shown in Table 3.
(2) rice flour spits the measurement of slurry value
Using the convection drying in national standard GB 5009.3-2016 " measurement of moisture in national food safety standard food "
Method measures the water content (W) in rice flour sample, weighs the fresh-cut lettuce sample after about 20g is stored for 24 hours under 4 DEG C of environment, weighs
Remember (M0), it is put into 500ml boiling water pot and keeps boiling 1min, pull rice flour out, after aqueous solution is cooled to room temperature, be transferred completely into
In 500ml volumetric flask and constant volume, 50ml solution is drawn with pipette after shaking up and is moved into glass dish, glass dish is dried in advance
It gets well and the note (M that weighs1), after be put into the electric drying oven with forced convection of 105 DEG C (± 2 DEG C) that drying to constant weight, weighing note (M2), in parallel
Measurement 3 times spits slurry value according to following formula calculating rice flour:
Measurement result is shown in Table 3.
The organoleptic quality of 3 fresh-cut lettuce of table and the measurement result of cooking quality
| Embodiment number | Sensory evaluation scores | Strip-breaking rate | Spit slurry value |
| Embodiment 1 | 72 | 2.33% | 4.90% |
| Embodiment 2 | 65 | 4.37% | 5.43% |
| Embodiment 3 | 60 | 5.38% | 6.45% |
| Embodiment 4 | 58 | 6.52% | 6.63% |
| Embodiment 5 | 52 | 9.32% | 8.08% |
| Comparative example 1 | 30 | 17.36% | 12.63% |
It can be seen that embodiment 1- embodiment 5 using the preparation method system of fresh-cut lettuce in the present invention by the result of table 3
Sensory evaluation scores are high after the rice flour of work is stored for 24 hours under 4 DEG C of environment, compared with comparative example 1, strip-breaking rate and lower, boiling of spitting slurry value
Quality improves significantly, sense organ product after being stored under 4 DEG C of environment for 24 hours using the fresh-cut lettuce that preparation method of the invention makes
Matter and cooking quality are significantly superior.
The preferred embodiment of the present invention has been described above in detail, and still, the present invention is not limited thereto.In skill of the invention
In art conception range, can with various simple variants of the technical solution of the present invention are made, including each technical characteristic with it is any its
Its suitable method is combined, and it should also be regarded as the disclosure of the present invention for these simple variants and combination, is belonged to
Protection scope of the present invention.
Claims (8)
1. a kind of preparation method of fresh-cut lettuce, which comprises the following steps:
(1) after rice being soaked in water, defibrination, sieving is carried out, Rice & peanut milk is obtained；
(2) it is mixed and stirred for Rice & peanut milk and compound sugar that step (1) obtains uniformly, to obtain slurry；
(3) slurry that step (2) obtains is subjected to steaming piece, cooling, slitting to get the fresh-cut lettuce；
Wherein, the compound sugar includes at least two in trehalose, glucose, sucrose and xylitol.
2. preparation method according to claim 1, which is characterized in that the compound sugar includes trehalose and glucose, institute
The mass ratio for stating trehalose and glucose is 1-3:1.
3. preparation method according to claim 2, which is characterized in that the mass ratio of the compound sugar and rice is 3-9:
100。
4. preparation method according to claim 1, which is characterized in that rice described in step (1) is by rice raw material through clear
It washes, shakeout, remove stone acquisition.
5. preparation method according to claim 1, which is characterized in that the mass ratio of rice described in step (1) and water is
1:1.5-2.5 the time of the immersion is 4-8h.
6. preparation method according to claim 1, which is characterized in that the time of defibrination described in step (1) is 2-4min,
The sieve of the sieving is 40-80 mesh.
7. preparation method according to claim 1, which is characterized in that steaming piece described in step (3) includes by the slurry
It is uniformly spread out in steaming plate and carries out steaming piece, the time for steaming piece is 110-130s.
8. fresh-cut lettuce made from preparation method according to any one of claims 1-7.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111480777A (en) * | 2020-04-17 | 2020-08-04 | 江南大学 | Method for preparing rice noodles by adopting special rice noodles |
| CN116268274A (en) * | 2023-02-23 | 2023-06-23 | 青岛农业大学 | Quick rehydration dry rice flour and preparation method thereof |
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