CN110477275A - 一种断条率低的米粉的制备方法 - Google Patents
一种断条率低的米粉的制备方法 Download PDFInfo
- Publication number
- CN110477275A CN110477275A CN201910594676.0A CN201910594676A CN110477275A CN 110477275 A CN110477275 A CN 110477275A CN 201910594676 A CN201910594676 A CN 201910594676A CN 110477275 A CN110477275 A CN 110477275A
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- Prior art keywords
- rice
- rice flour
- chitosan
- strip
- breaking rate
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Links
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Classifications
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- A—HUMAN NECESSITIES
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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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- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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Abstract
本发明涉及一种断条率低的米粉的制备方法,该方法的工艺流程为:大米清洗、浸泡、磨浆、添加壳聚糖和蛋白、调节水分、蒸制、和粉、挤压成型、老化、复蒸、冷却、成品,该方法在米粉的制备过程中加入了壳聚糖和蛋白复合体系,即先将壳聚糖与玉米淀粉充分混合,然后加入到米浆中,解决了壳聚糖加入米浆中分散不均匀、易结块等问题;同时由于壳聚糖分子间以其氢键相互交联成网状结构,高度缠结,壳聚糖溶液具有一定的粘性,加入米粉中,能够提高米粉的韧性,降低断条率,还可以减少米粉蒸煮损失,同时还能够延长米粉的货架期,提高米粉的营养价值。
Description
技术领域
本发明属于食品领域,具体涉及一种断条率低的米粉的制备方法。
背景技术
米粉作为我国南方的传统食品,因其口感爽滑、富有弹性、简单方便等优点,深受消费者的欢迎,其产地主要分布在广东、广西、湖南、湖北、云南、贵州等华南和西南地区。断条问题一直是米粉条生产过程中存在的主要技术难题之一。为了解决米粉条的断条问题,一些生产厂家非法滥用吊白块(次硫酸氢钠甲醛或甲醛合次硫酸氢钠)、复合磷酸盐(磷酸氢二钠或焦磷酸钠),超标使用硫酸铝钾(钾明矾)、硫酸铝铵(铵明矾)、亚硫酸氢钠等添加剂,这严重影响米粉的口感品质,威胁消费者的身体健康,也影响了我国米制品产业的发展。因此,研究出防米粉断条的方法具有重要的应用价值、经济价值和社会意义。
还有,米粉的货架期也是本领域比较关注的方向。货架期是指食物被储藏在推荐的条件下,能够保持安全,确保理想的感官、理化和微生物特性,保留其食用价值及营养价值的一段时间。米粉的主要成分为淀粉,其含水量和水分活度较高,很容易因细菌和霉菌的污染引起腐变发霉、淀粉老化等造成变质。
目前,延长米线保质期的方法有很多种,譬如在米粉加工中加入一些添加剂(姜精油、肉桂油、植物油、花椒、紫苏叶、次氯酸钠、Nisin、虾青素、山梨酸、纳他霉素、明矾等),但效果都不够理想或者采用的方法和制剂达不到GB2760-2007《食品添加剂使用卫生标准》要求。例如加入花椒、紫苏叶等做成的米粉的特别味道和口感大部分消费者难以接受;加入植物油做成的米线容易哈败,颜色不均匀;加入山梨酸、明矾等做出的米线可能会影响消费者的健康;真空包装和高压、超高压包装都会导致米线成团粘连,影响外观及食用口感;冷链系统等低温、辐射保鲜技术会大大提升成本;核辐照、微波、紫外灭菌后的米线保质期都不超过一个月;充气包装不仅增加米粉成本,而且也只适用于含水量低于40%的米线;冷冻干燥处理的米线的外观和食用口感差。
发明内容
本发明要解决的技术问题是:提供一种断条率低的米粉的制备方法,该方法在米粉的制备过程中加入了壳聚糖和蛋白复合体系,能够有效降低断条率,同时还能够延长米粉的货架期,提高米粉的营养价值。
解决上述技术问题的技术方案是:一种断条率低的米粉的制备方法,包括以下步骤:
(1)将大米清洗干净;
(2)将清洗过的大米和去离子水按1:(1.8-2.2)比例混合,控制浸泡温度18-22℃,边搅拌边浸泡9-11h;
(3)将浸泡过的大米以1:(0.8-1.2)的料液比加去离子水混合,粉碎磨浆,将得到的米浆过70-90目筛;
(4)将玉米淀粉、壳聚糖按质量比为(30-60):(1-16)的比例搅拌混合均匀,得到混合物料Ⅰ;
(5)将步骤(4)中所得混合物料Ⅰ和大豆分离蛋白加入(3)过筛后的米浆中,米浆与壳聚糖的质量比为1:(0.005-0.08),大豆分离蛋白的加入量为整个混合体系质量的3-9%,整个混合体系质量是指大米、玉米淀粉、壳聚糖和大豆分离蛋白的质量总和,然后加入适量去离子水,使物料最终水分含量为45-50 %,搅拌混合25-35min,得到混合物料Ⅱ;
(6)步骤(5)所得的混合物料Ⅱ密封好,置于3-5℃冰柜或冷库中平衡水分25-30 min,然后将混合物料Ⅱ平铺在蒸篦上,控制厚度约3-4 mm,温度98-100℃,蒸制1-3 min,使其糊化度达到75-80 %;
(7)将步骤(6)中糊化后的米浆刮落,揉和1-3min,投入挤压机挤压成型,挤出的米粉条立即封袋,放置在3-5℃冰柜或冷库中老化1.8-2.2 h;
(8)将老化后的米粉条放在蒸篦上,控制温度98-100 ℃,复蒸10-15min,使糊化程度达到90-95%;
(9)将复蒸后的米粉条放入冷水槽,降温松散,洗去表面的淀粉,捞出静置除去表面水分即得成品。
步骤(7)中,物料经双螺杆挤压机挤压后通过模头挤压成型,挤压机磨口直径3mm,螺杆转速80 r/min,双螺杆挤压机四个区段的温度分别为:I区:50-55℃、II区:60-65℃、III区:95-100℃、IV区:85-90℃。
所述壳聚糖的脱乙酰度为85-95 %,分子量分布为5-20万。
所述大米为籼米。
步骤(2)中,搅拌速率为25-35 r/min;步骤(4)和步骤(5)中,搅拌混合的搅拌速率为50-155 r/min。
壳聚糖作为自然界中唯一的碱性氨基多糖,是地球上蕴藏量最丰富的可再生资源之一,具有优良的功能性质和潜在的应用价值,被广泛应用在化工、医药、水处理、食品、化妆品、生化和生物医学工程等诸多领域。壳聚糖因其具有优良的成膜、抗菌、保湿性,可降解、可食用性、抗机械性能等特性,已被成熟应用于果蔬保鲜,肉制品保鲜,果汁酒类澄清,水产品保鲜,调味品抑菌,可食性包装材料,保健食品等方面。
本发明将壳聚糖和蛋白复合体系加入到米粉的制备过程中,具有以下有益效果:
1、米粉断条率低。本发明应用壳聚糖具有的抗机械性能,致力于解决米粉断条率较高的问题,实现资源利用最大化。本发明首先将壳聚糖与玉米淀粉充分混合,然后加入到米浆中,解决了壳聚糖加入米浆中分散不均匀、易结块等问题;同时由于壳聚糖分子间以其氢键相互交联成网状结构,高度缠结,壳聚糖溶液具有一定的粘性,加入米粉中,能够提高米粉的韧性,降低断条率,断条率最多可降低31.67%(即试验证明米粉断条率最多从46.67% 降低到15%,最少从3.33%降低到1%),还可以减少米粉蒸煮损失,米粉蒸煮损失最多可减少4.38%(即试验证明米粉蒸煮损失最多从7.38%降低到3%,最少从2.16%降低到0.75%)。另外由于壳聚糖具有抗机械力的作用,能够有效降低米粉因运输而造成的挤压形变、碎粉断条。
2、延长米粉的货架期。壳聚糖作为一种生物多糖,具有优良的抗菌性。本发明利用壳聚糖的优良抗菌性,可有效抑制米粉中大肠杆菌,革兰氏菌等的繁殖,从而减少米粉腐变发霉,老化变质,延长米粉货架期。本发明将壳聚糖加入到米粉中,使其所含碱性氨基阳离子与真菌细胞表面带负电荷的基团作用,改变病原菌细胞膜的流动性和通透性,有效抑制米粉中大肠杆菌、革兰氏菌等的繁殖,从而减少米粉腐变发霉、老化变质,延长米粉货架期最高可达90天(即试验证明米粉货架期最多从180天延长到270天,最少从120天延长到180天)。
3、提高米粉的营养价值。米粉含有丰富的碳水化合物、维生素、矿物质及蛋白质等营养物质,其中所含的碳水化合物是维持生命所需的重要物质;米粉中铁、铜元素含量较高,铁元素能够促进人体的造血功能,铜元素作为人体不可缺少的微量元素,对于血液、中枢神经、免疫系统,骨骼组织以及内脏的发育具有重要影响。本发明将壳聚糖加入米粉中,提高米粉的营养价值。壳聚糖作为一种含氮丰富的碱性氨基多糖,可被人体吸收利用,同时因其具有很高的蛋白吸附能力,能够有效减少米粉中蛋白的流失;壳聚糖溶液和降解产物都溶于水,因此壳聚糖可与米粉中所含的锌、铁、镁、锰等微量元素配位,能形成溶于水的配合物,从而为人体补锌等微量元素提供了新载体;壳聚糖作为一种碱性氨基多糖,加入米粉中被人体吸收利用,起到调节血液PH、提高人体免疫的作用;壳聚糖因其具有吸附重金属离子的作用,能够排出体内的重金属。Cl-含量与人体的血压高低有关,壳聚糖结构中存在的NH3 +可与Cl-结合,从而降低人体中Cl-含量,起到降压保健作用;壳聚糖还能够有效降低体内胆固醇和血脂的浓度,具有抗肿瘤、增强免疫的作用,是一种潜在的优质保健品。
4、蛋白质是人体重要组成成分,人体生命活动过程中的新陈代谢离不开蛋白质,而大豆分离蛋白是优质蛋白,一种功能性食品,它含有氨基酸种类20种,其中包括8种人体必需氨基酸,还含有大量人体必需的脂肪酸,有丰富的钙、磷等矿物质,虽与动物蛋白相近,但大豆分离蛋白营养保健作用优于动物蛋白,它没有动物蛋白的副作用,也不含胆固醇,完全可以代替动物蛋白,大豆分离蛋白作为添加剂时,可与原料的氨基酸互补,还具有以下几点功能:(1)骨钙良好蛋白质的来源;(2)预防心血管疾病、肥胖症、高胆固醇症的发生;(3)可抑制血压上升,具有抗癌,健脑,镇痛、强骨质作用;(4)供给机体热量,促进生长发育。由此可知,大豆分离蛋白是最适合人类的营养品,保健品。本发明在米粉制作过程加入适量的大豆分离蛋白不仅与大米中氨基酸起到互补作用,而且会对米粉的质构特性、食用品质起到一定的作用。添加适量大豆分离蛋白,其机理在于可以抑制鲜湿米粉的回生。湿米粉在未添加任何添加剂时自身的网络结构比较弱,大豆蛋白的凝胶性会使得大豆分离蛋白可以在米粉加工过程中会发生热变性而形成有一定的强度网络结构,可以提升米粉体系网络结构的强度,大豆蛋白一定条件下形成的凝胶不仅是水的载体,还具有很高的黏性、弹性和可塑性,对米粉有很大好处;大豆分离蛋白具有持水、保水性能,可以在老化过程中控制水分流失,从而稳定米粉的品质;乳化剂具有很好的抗老化作用,大豆分离蛋白因其具有良好的乳化性能,能与淀粉分子结合形成稳定复合物,所以大豆分离蛋白在淀粉类食品抗老化方面也有着显著的作用效果,在保持米粉品质方面也起到一定作用。
5、本发明采用挤压成型工艺制备米粉条,制成的米粉条品质较好,生产周期短,加工能耗低,节约水资源等优点。本发明所制米粉口感好、营养价值高、无污染、透明度好,米粉表面具有光泽,具有很高的推广应用价值和非常大的市场潜力。
具体实施方式
本发明米粉加工工艺流程:籼米→清洗→浸泡→磨浆→添加壳聚糖和蛋白→调节水分→蒸制→和粉→挤压成型→老化→复蒸→冷却→成品。
实施例1:一种断条率低的米粉的制备方法,包括以下步骤:
(1)将籼米放入洗米机清洗,将水与籼米混合,经过高压旋流离心,将籼米中混合的稻壳、杂草、泥沙等杂质分流排除,得到干净的大米。
(2)将清洗过的籼米以1:2的料液比加去离子水混合,控制浸泡缸温度20℃,搅拌速率30 r/min,浸泡10 h。
(3)将浸泡过的籼米以1:1的料液比加去离子水混合,转入打浆机中粉碎磨浆,将得到的米浆过80目筛。
(4)将玉米淀粉、壳聚糖按质量比为40:6的比例混合,以150r/min的搅拌速率混合搅拌均匀,得到混合物料。
(5)将步骤(4)中所得混合物料和大豆分离蛋白加入步骤(3)过筛后的米浆中,米浆与壳聚糖的质量比为1:0.03,大豆分离蛋白的加入量为整个混合体系质量的6%,整个混合体系质量是指大米、玉米淀粉、壳聚糖和大豆分离蛋白的质量总和,加入适量去离子水,使物料最终水分含量为45-50 %,继续以150 r/min的搅拌速率搅拌30 min,得到混合物料。
(6)将步骤(5)调好水分的物料用封口袋封好,置于4℃冰箱中平衡水分50 min,然后将物料大米粉平铺在蒸篦上,控制厚度约3-4 mm,温度100℃,蒸制2 min,使其糊化度达到75-80 %。
(7)将步骤(6)中糊化过的米浆刮落至盆子,揉和2 min,投入双螺杆挤压机,物料经双螺杆挤压后通过模头挤压成型,磨口直径3 mm,螺杆转速80 r/min,双螺杆挤压机四个区段的温度分别为I区: 50-55 ℃、II区:60-65℃、III区:95-100℃、IV区:85-90℃;挤出的米粉条立即封袋,放置在4 ℃冰箱中老化2 h。
(8)将老化2h后的米粉条放在蒸篦上,控制温度100 ℃,复蒸10-15 min,使糊化程度达到90-95 %。
(9)将复蒸后的米粉条放入冷水槽,降温松散,洗去表面的淀粉,捞出静置除去表面水分即得成品。
本实施例采用的壳聚糖的脱乙酰度为85-95 %,分子量分布为5-20万。采用的玉米淀粉符合GB/T 8885-2017 食用玉米淀粉要求。
作为本实施例的一种变换,可以采用其他优质大米作为原料。
对比实验:
将本发明实施例1制备得到的产品为实验产品;对照产品Ⅰ的制备过程与本发明实施例1的制备过程基本相同,不同之处在于未在米浆中加入壳聚糖和蛋白,即取消步骤(4)、(5);对照产品Ⅱ的制备过程与本发明实施例1的制备过程基本相同,不同之处在仅在米浆中仅加入壳聚糖,未加入蛋白;对照产品Ⅲ的制备过程与本发明实施例1的制备过程基本相同,不同之处在于步骤(7)是采用现有普通的工艺,即采用筛板挤压出米粉条。
表1 对比实验结果一览表
本发明所述断条率的检测方法为:把米粉置于电热鼓风干燥箱内将其干燥至水分含量在14 %以下,选择20根20 cm长的样品,在500 mL沸水中蒸煮2 min后,将米粉样品捞起过冷水滤干,记录10 cm以上的米粉条数X1。
按下式(1)计算:
本发明所述货架期测定按照GB/T4789.2-2003食品卫生微生物学检验 菌落总数测定,主要检测大肠杆菌和金黄色葡萄球菌(微生物检测)、理化实验(检测酸碱度及维生素成分有无变化)、感官评价(通过感官对食品的色、味、形进行感官评价)来确定。根据食品变得不好吃的天数,乘上0.7-0.8的系数,就是该食品的货架期。
Claims (5)
1.一种断条率低的米粉的制备方法,其特征在于:包括以下步骤:
(1)将大米清洗干净;
(2)将清洗过的大米和去离子水按1:(1.8-2.2)比例混合,控制浸泡温度18-22℃,边搅拌边浸泡9-11h;
(3)将浸泡过的大米以1:(0.8-1.2)的料液比加去离子水混合,粉碎磨浆,将得到的米浆过70-90目筛;
(4)将玉米淀粉、壳聚糖按质量比为(30-60):(1-16)的比例搅拌混合均匀,得到混合物料Ⅰ;
(5)将步骤(4)中所得混合物料Ⅰ和大豆分离蛋白加入(3)过筛后的米浆中,米浆与壳聚糖的质量比为1:(0.005-0.08),大豆分离蛋白的加入量为整个混合体系质量的3-9%,整个混合体系质量是指大米、玉米淀粉、壳聚糖和大豆分离蛋白的质量总和,然后加入适量去离子水,使物料最终水分含量为45-50 %,搅拌混合25-35min,得到混合物料Ⅱ;
(6)步骤(5)所得的混合物料Ⅱ密封好,置于3-5℃冰柜或冷库中平衡水分25-30 min,然后将混合物料Ⅱ平铺在蒸篦上,控制厚度约3-4 mm,温度98-100℃,蒸制1-3 min,使其糊化度达到75-80 %;
(7)将步骤(6)中糊化后的米浆刮落,揉和1-3min,投入挤压机挤压成型,挤出的米粉条立即封袋,放置在3-5℃冰柜或冷库中老化1.8-2.2 h;
(8)将老化后的米粉条放在蒸篦上,控制温度98-100℃,复蒸10-15min,使糊化程度达到90-95%;
(9)将复蒸后的米粉条放入冷水槽,降温松散,洗去表面的淀粉,捞出静置除去表面水分即得成品。
2.根据权利要求1所述的一种断条率低的米粉的制备方法,其特征在于:步骤(7)中,物料经双螺杆挤压机挤压后通过模头挤压成型,挤压机磨口直径3 mm,螺杆转速80 r/min,双螺杆挤压机四个区段的温度分别为:I区:50-55℃、II区:60-65℃、III区:95-100℃、IV区:85-90℃。
3.根据权利要求1或2所述的一种断条率低的米粉的制备方法,其特征在于:所述壳聚糖的脱乙酰度为85-95 %,分子量分布为5-20万。
4.根据权利要求1或2所述的一种断条率低的米粉的制备方法,其特征在于:所述大米为籼米。
5.根据权利要求1或2所述的一种断条率低的米粉的制备方法,其特征在于:步骤(2)中,搅拌速率为25-35 r/min;步骤(4)和步骤(5)中,搅拌混合的搅拌速率为50-155 r/min。
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