CN110301582A - 一种低gi薯类八宝粥及其制备方法 - Google Patents
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Abstract
本发明涉及食品加工技术领域,具体涉及一种低GI薯类八宝粥及其制备方法,包括以下原料:1~5重量份的薯类,2~8重量份的糯米,1~5重量份的黑米,0.2~0.8重量份的玉米粒,0.6~1.6重量份的荞麦,0.3~0.7重量份的栆丁,0.06~0.12重量份的银耳,0.08~0.12重量份的黑芝麻,0.4~0.8重量份的奇亚籽,3~7重量份的异麦芽酮糖,0.01~0.05重量份的α‑淀粉酶抑制剂。本发明以薯类为主要原料,辅以糯米、黑米、玉米粒、荞麦、枣丁、银耳、黑芝麻、奇亚籽、异麦芽酮糖等原料,添加α‑淀粉酶抑制剂,通过超高压处理、蒸煮灭菌连续工业化生产,制得低GI薯类八宝粥,GI≤55,营养健康,适用于老年人或心血管前期病人食用。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种低GI薯类八宝粥及其制备方法。
背景技术
薯类作为世界四大粮食作物之一,其产量仅次于稻谷、小麦、玉米。而我国又是薯类生产大国,马铃薯和甘薯类作物的种植面积和产量均居世界首位,且薯类作物营养丰富,不仅富含淀粉、蛋白质、膳食纤维、维生素及矿物元素等营养成分,还含有黏液蛋白等多种生物活性成分,在抗氧化、防衰老、降血脂、降血糖等方面具有辅助作用,营养价值极高。但目前薯类加工比例相对较低,多被用于加工成全粉、淀粉等半成品,产品结构单一,附加值低,严重限制了薯类资源的有效开发利用。
八宝粥,由中国传统食品--腊八粥演化而来,历史悠久,因其色香味俱佳且易于消化备受消费者的青睐。
但是传统八宝粥属于高血糖生成指数食品,不利于老年人或心血管前期病人食用。
而现有的八宝粥及其制备工艺中,如中国专利公开号CN109430852A公开的养胃功能发芽粟米八宝粥的制备方法,先将薏苡仁、莲子、扁豆、小枣、赤小豆、茯苓、百合浸泡;然后取发芽粟米与浸泡后的薏苡仁、莲子、扁豆、小枣、赤小豆、茯苓、百合混合,加入辅料、水进行熬煮,冷却后得到养胃功能发芽粟米八宝粥;该制备方法虽然简单,但其生产加工过程存在以下技术问题:1)八宝粥因其血糖生成指数高,不利于老人和心血管前期病人食用;2)八宝粥因原料粒度不均匀,导致八宝粥成品分层严重,不利于八宝粥作为成品流通;3)八宝粥返生现象严重,导致产品在储存过程中变硬,不利于销售。
发明内容
本发明的目的在于克服现有技术的不足,提供一种低GI薯类八宝粥及其制备方法,以薯类(紫薯丁、马铃薯丁、红薯丁)为主要原料,辅以糯米、黑米、玉米粒、荞麦、枣丁、银耳、黑芝麻、奇亚籽、异麦芽酮糖等原料,添加α-淀粉酶抑制剂,通过超高压处理、蒸煮灭菌连续工业化生产,制得低GI薯类八宝粥,营养健康,适用于老年人或心血管前期病人食用。
本发明的目的是通过以下技术方案来实现的:
一种低GI薯类八宝粥,包括以下原料以重量份计:
进一步地,所述薯类为紫薯、红薯、马铃薯中的至少一种。
进一步地,所述薯类由质量比为1~3:0.5~1.5:0.5~1.5的紫薯、红薯、马铃薯组成。
进一步地,所述糯米为粳糯,所述黑米粒形为籼米,所述玉米粒为甜糯玉米糁,所述荞麦为苦荞麦。
进一步地,所述α-淀粉酶抑制剂的活性不小于3000u/g。
一种低GI薯类八宝粥的制备方法,包括以下步骤:称取原料,清洗,装入包装容器中,并按原料与水的固液比(g:mL)1:6~10,向包装容器内加入水,然后将包装容器封口;再将封口后的包装容器在300~500MPa下超高压(300~500MPa)处理30~60s;然后将超高压处理后的包装容器在120℃的条件下蒸煮灭菌15~25min,冷却,得到低GI薯类八宝粥。
进一步地,所述原料为上述薯类八宝粥中的原料。
进一步地,所述的包装容器为PET/PE复合材质,袋装或杯装。
进一步地,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%。
进一步地,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制。
进一步地,在将包装容器封口前将包装容器内的物料混合均匀。
进一步地,所述蒸煮灭菌过程是在蒸煮灭菌罐中完成。
本发明的有益效果是:(1)本发明生产的薯类八宝粥,不仅保留了紫薯、黑米的营养价值,而且色泽诱人、口感适中,且食用方便;(2)通过新食品原料奇亚籽替代增稠剂,不仅解决了八宝粥储存过程分层的问题,而且提高了α-亚油酸和膳食纤维的含量,提升八宝粥的营养价值;(3)将血糖生成指数引入八宝粥评价指标,并通过添加α-淀粉酶抑制剂作用于超高压处理阶段,搭配GI值较低的原料,使得八宝粥血糖生成指数≤55,使八宝粥产品可满足特殊人群食用;(4)采用超高压处理技术,不仅减少原料浸泡工序,使各种原料同时成熟,缩短蒸煮时间,而且可以降低八宝粥储存过程中返生,保证八宝粥的食用品质;(5)薯类八宝粥不添加增稠剂,通过大量重复试验优化配方与工艺条件解决了八宝粥分层严重、返生现象严重、血糖生成指数高的问题。
具体实施方式
下面结合具体实施例进一步详细描述本发明的技术方案,但本发明的保护范围不局限于以下所述。
实施例1
一种低GI薯类八宝粥的制备方法,包括以下原料:
4.6重量份的薯类,6.8重量份的糯米,5重量份的黑米,0.4重量份的玉米粒,1.2重量份的荞麦,0.6重量份的栆丁,0.11重量份的银耳,0.12重量份的黑芝麻,0.5重量份的奇亚籽,5.5重量份的异麦芽酮糖,0.032重量份的α-淀粉酶抑制剂;所述薯类由质量比为2:1:1的紫薯、红薯、马铃薯组成;
制备过程中,按原料配比称取,然后将原料清洗,滤水,装入包装容器中,并按原料与水的固液比(g:mL)1:7.5,向包装容器内加入水,然后将包装容器封口,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制;在将包装容器封口前将包装容器内的物料混合均匀;再将封口后的包装容器在400MPa下超高压处理60s;然后将超高压处理后的包装容器放入蒸煮灭菌罐中,在120℃的条件下蒸煮灭菌20min,冷却40℃以下,检测合格后,得到低GI薯类八宝粥。
对制得的薯类八宝粥进行GI检测,检测结果为48.53。
另外,对试验样品薯类八宝粥与普通八宝粥分别测定稳定系数与硬度,检验分层与返生情况,测试条件如下:
稳定性测试
(1)试样上清液质量A1(g)的测定
将试样置恒温箱,设定温度50℃,保存15d;取出样品,放置平稳,撕开封口膜,不搅动样品,用医用无菌注射器(10mL)吸取内容物表面的上清液,将其注入已置零的称量皿中,称其质量(g),为A1。
(2)试样内容物质量A2(g)的测定
按QB 1007-1990罐头食品净重和固形物含量的测定。
(3)稳定系数W的计算
式中:W为稳定系数,质量分数,%;A1为试样上清液的质量,g;A2为试样内容物质量,g;若W≤5%,表明试样的稳定性好。
硬度测试
八宝粥打开后测量在10min内完成,每个样品重复6次平行试验,硬度测定操作参数如表1所示。
表1硬度测定操作参数表
八宝粥分层测试和返生测试结果如表2所示。
表2八宝粥分层测试和返生测试表
实施例1制得的八宝粥 | 直接蒸煮制得的八宝粥 | |
稳定系数/% | 2.75 | 7.33 |
硬度/g | 65 | 113 |
实施例2
一种低GI薯类八宝粥的制备方法,包括以下原料:
5重量份的薯类,8重量份的糯米,3.5重量份的黑米,0.8重量份的玉米粒,1.4重量份的荞麦,0.3重量份的栆丁,0.08重量份的银耳,0.1重量份的黑芝麻,0.4重量份的奇亚籽,7重量份的异麦芽酮糖,0.044重量份的α-淀粉酶抑制剂;所述薯类由质量比为1:0.5:1.5的紫薯、红薯、马铃薯组成;
制备过程中,按原料配比称取,然后将原料清洗,滤水,装入包装容器中,并按原料与水的固液比(g:mL)1:6,向包装容器内加入水,然后将包装容器封口,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制;在将包装容器封口前将包装容器内的物料混合均匀;再将封口后的包装容器在500MPa下超高压处理30s;然后将超高压处理后的包装容器放入蒸煮灭菌罐中,在120℃的条件下蒸煮灭菌20min,冷却40℃以下,检测合格后,得到低GI薯类八宝粥。
对制得的薯类八宝粥进行GI检测,检测结果为51.24。
实施例3
一种低GI薯类八宝粥的制备方法,包括以下原料:
1重量份的薯类,2重量份的糯米,1重量份的黑米,0.2重量份的玉米粒,0.6重量份的荞麦,0.33重量份的栆丁,0.06重量份的银耳,0.08重量份的黑芝麻,0.42重量份的奇亚籽,3重量份的异麦芽酮糖,0.01重量份的α-淀粉酶抑制剂;所述薯类由质量比为1:0.5:1.5的紫薯、红薯、马铃薯组成;
制备过程中,按原料配比称取,然后将原料清洗,滤水,装入包装容器中,并按原料与水的固液比(g:mL)1:10,向包装容器内加入水,然后将包装容器封口,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制;在将包装容器封口前将包装容器内的物料混合均匀;再将封口后的包装容器在300MPa下超高压处理60s;然后将超高压处理后的包装容器放入蒸煮灭菌罐中,在120℃的条件下蒸煮灭菌25min,冷却40℃以下,检测合格后,得到GI薯类八宝粥。
对制得的薯类八宝粥进行GI检测,检测结果为48.59。
实施例4
一种低GI薯类八宝粥的制备方法,包括以下原料:
3重量份的薯类,6.5重量份的糯米,3.8重量份的黑米,0.45重量份的玉米粒,1.1重量份的荞麦,0.6重量份的栆丁,0.12重量份的银耳,0.09重量份的黑芝麻,0.62重量份的奇亚籽,5.8重量份的异麦芽酮糖,0.037重量份的α-淀粉酶抑制剂;所述薯类由质量比为3:0.5:0.5的紫薯、红薯、马铃薯组成;
制备过程中,按原料配比称取,然后将原料清洗,滤水,装入包装容器中,并按原料与水的固液比(g:mL)1:6~10,向包装容器内加入水,然后将包装容器封口,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制;在将包装容器封口前将包装容器内的物料混合均匀;再将封口后的包装容器在300~500MPa下超高压处理50s;然后将超高压处理后的包装容器放入蒸煮灭菌罐中,在120℃的条件下蒸煮灭菌15min,冷却40℃以下,检测合格后,得到低GI薯类八宝粥。
对制得的薯类八宝粥进行GI检测,检测结果为50.47。
实施例5
一种低GI薯类八宝粥的制备方法,包括以下原料:
4.2重量份的薯类,4重量份的糯米,5重量份的黑米,0.5重量份的玉米粒,0.8重量份的荞麦,0.38重量份的栆丁,0.06重量份的银耳,0.1重量份的黑芝麻,0.55重量份的奇亚籽,4.8重量份的异麦芽酮糖,0.05重量份的α-淀粉酶抑制剂;所述薯类由质量比为1:1.5:0.5的紫薯、红薯、马铃薯组成;
制备过程中,按原料配比称取,然后将原料清洗,滤水,装入包装容器中,并按原料与水的固液比(g:mL)1:8,向包装容器内加入水,然后将包装容器封口,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制;在将包装容器封口前将包装容器内的物料混合均匀;再将封口后的包装容器在350MPa下超高压处理45s;然后将超高压处理后的包装容器放入蒸煮灭菌罐中,在120℃的条件下蒸煮灭菌25min,冷却40℃以下,检测合格后,得到GI薯类八宝粥。
对制得的薯类八宝粥进行GI检测,检测结果为49.31。
以上所述仅是本发明的优选实施方式,应当理解本发明并非局限于本文所披露的形式,不应看作是对其他实施例的排除,而可用于各种其他组合、修改和环境,并能够在本文所述构想范围内,通过上述教导或相关领域的技术或知识进行改动。而本领域人员所进行的改动和变化不脱离本发明的精神和范围,则都应在本发明所附权利要求的保护范围内。
Claims (10)
1.一种低GI薯类八宝粥,其特征在于,包括以下原料以重量份计:
薯类 1~5重量份,
糯米 2~8重量份,
黑米 1~5重量份,
玉米粒 0.2~0.8重量份,
荞麦 0.6~1.4重量份,
栆丁 0.3~0.7重量份,
银耳 0.06~0.12重量份,
黑芝麻 0.08~0.12重量份,
奇亚籽 0.4~0.8重量份,
异麦芽酮糖 3~7重量份,
α-淀粉酶抑制剂 0.01~0.05重量份。
2.根据权利要求1所述的一种低GI薯类八宝粥,其特征在于,所述薯类为紫薯、红薯、马铃薯中的至少一种。
3.根据权利要求1所述的一种低GI薯类八宝粥,其特征在于,所述薯类由质量比为1~3:0.5~1.5:0.5~1.5的紫薯、红薯、马铃薯组成。
4.根据权利要求1所述的一种低GI薯类八宝粥,其特征在于,所述糯米为粳糯,所述黑米粒形为籼米,所述玉米粒为甜糯玉米糁,所述荞麦为苦荞麦。
5.根据权利要求1所述的一种低GI薯类八宝粥,其特征在于,所述α-淀粉酶抑制剂的活性不小于3000u/g。
6.一种低GI薯类八宝粥的制备方法,其特征在于,包括以下步骤:称取原料,清洗,装入包装容器中,并按原料与水的固液比(g:mL)1:6~10,向包装容器内加入水,然后将包装容器封口;再将封口后的包装容器在300~500MPa下超高压处理30~60s;然后将超高压处理后的包装容器在120℃的条件下蒸煮灭菌15~25min,冷却,得到GI薯类八宝粥。
7.根据权利要求6所述的一种低GI薯类八宝粥,其特征在于,所述原料为权利要求1~5任意一项所述薯类八宝粥中的原料。
8.根据权利要求6所述的一种低GI薯类八宝粥的制备方法,其特征在于,原料中的薯类在装入包装容器前,先切成尺寸为3×3×3cm的方块,并脱水至水分≤12%。
9.根据权利要求6所述的一种低GI薯类八宝粥的制备方法,其特征在于,原料中黑芝麻在装入包装容器前,先经低温烘焙熟制。
10.根据权利要求6所述的一种低GI薯类八宝粥的制备方法,其特征在于,所述蒸煮灭菌过程是在蒸煮灭菌罐中完成。
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