CN110477318A - 一种魔芋多功能食品制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供一种魔芋多功能食品制备方法,原料包括:魔芊精粉2%‑6%,大豆蛋白粉8%‑15%,促凝剂O.1%‑0.3%,香、辛料0.1‑5%,调味料0.2%‑5%,所述促凝剂为石灰水或含钙水溶液。其制备方法是将香、辛料,投入水中煎煮,过滤去渣,将调味料加入香、辛料溶出的水溶液中,在60℃‑80℃下,加入魔芋粉与大豆蛋白粉原料,充分溶解,加入促凝剂搅拌混匀,注入坯模中,把坯料块放入沸水中煮40‑60分钟,取出切成片、条或用成型机制成不同仿生形状,然后脱去自由水,灭菌后包装即成。本发明不含任何防腐剂,既保持了魔芋的多种保健特性,又具有良好的营养作用。
Description
技术领域
本发明属于食品生产技术领域,以魔芋精粉、大豆蛋白和水为主要原制生产的多功能食品及其制备方法。
背景技术
魔芋豆腐是居住在西南山区多个民族餐桌上的传统佳肴,但也被当地地百姓称为“发物”,凡有外伤和身体不适者忌食,禽则会加剧伤势和不良反应。现代科学揭示魔芋豆腐是不纯的葡甘聚糖凝胶体,以魔芋球茎为原料用传统方法手工制成,山于制作方法的局限,未能阻止制作过程的氧化作用使色泽乌暗,且所含生物碱杂质未除净导致部分过敏体质的人食用后产生过敏反应。
魔芋精粉是工业化生产除去了生物碱等杂质后纯度较高的葡甘聚糖,也称膳食纤维,食用进入肠道后被肠道微生物利用,具有多种有益生理功能。由于人体无葡甘聚糖水解酶故不能直接利用葡甘聚粮,因此不能像淀粉类多糖那样提供能量营养。
迄今为止,涉及使用魔芋精粉制作食品所申请的众多专利主要采用:1)添加助剂(如卡拉胶、碱等)生成凝胶及成型方法。如专利:931126l5.0魔芋仿生虾仁的制备方法:99121198.7种魔芋风味方便食品的制备方法;OO108811.4魔芋豆腐的配制方法:Ol127218.x魔芋仿生食品;01137304.O魔芋食品的制备方法:02139141.6纯魔芋制品的加工方法;200710013281.4魔芋粉丝及其制备方法;2009l02l8488.4一种魔芋食品的加工方法;201010160929.2一种魔芋休闲食品及制造方法等。2)添加调味料如香精或果蔬汁制成赋味食品。如专利:951l8114.9魔芋深加工食品的赋叶工艺方法;99114313.2果蔬魔芋食品;200510010730.0冲泡型茶味或果味魔芋膳食纤维食品等。
由于人体不产生葡甘聚糖水解酶故不能直接利用魔芋制品,单纯用魔芋精粉加调味辅料制成的魔芋食品有一定保健作用而无营养作用,且由于魔芋精粉溶胀时的高吸水性,其凝胶体95%的成分是水,要使魔芋具备营养功能必需添加适当的营养成分。
发明内容
本发明的目的在于提供一种基于魔芋精粉水溶液的胶体特性和膳食纤维的功能性,加植物蛋白强化营养作用,用传统食用佐料调整口感风味的魔芋食品。
为达到上述目的,本发明的实施方案为:一种魔芋食品,其特征在于,由包括以下质量百分比的原料配制而成:魔芊精粉2%-6%,大豆蛋白粉8%-15%,促凝剂O.1%-0.3%,香、辛料0.1-5%,调味料0.2%-5%,其余原料为水,所述促凝剂为石灰水或含钙水溶液,所述香、辛料为桂皮、香叶、草果、八角、花椒、辣椒中的一种或多种,所述调味料包括食盐、味精、食油、酱油和砂糖。
其制备方法包括以下步骤:
1)按所需比例称取相应质量的香、辛料,投入水中煎煮,维持沸腾40-60分钟,过滤去渣,留汁液备用;
2)按所需比例取相应质量的调味料,加入香、辛料溶出水溶液中,搅拌使充分溶解混合均匀,制成味素水溶液;
3)将味素水溶液加热,控制60℃-80℃范围,按比例将预先充分混合均匀的魔芋粉与大豆蛋白粉原料,边加边搅拌使其充分溶解,加入促凝剂搅拌混匀,注入坯模中;
4)把坯料块放入沸水中煮40-60分钟,取出切成片、条或用成型机制成不同仿生形状,用离心机脱去自由水,灭菌后包装即成。
本发明中的魔芊精粉为制备所述凝股体食品的胶凝剂,同时又具有良好的膳食纤维特性及保健作用,其具体用量依据所用魔芋精粉的纯度和粘度而定;所用大豆蛋白粉为营养强化剂,采用大豆蛋白粉既使无营养作用的纯魔芋食品具备了营养功能,又改善了魔芋凝胶体食品的物性和口感;用钙离子(可用石灰水或含钙水溶液)作促凝剂,既能促进魔芋葡甘聚粮胶体凝结,又强化了食品的钙营养作用;所用天然香、辛料植物的水溶出物作辅料,此味素溶液能使味素结合进入食品内部,克服传统魔芋凝胶食品不能入味的缺点,同时是溶解主原料的溶剂。
用上述原料和方法制成具有不同口感的凝胶体食品,不含任何防腐剂,既保持了魔芋的多种保健特性,又具有良好的营养作用:既保留了地方传统食用民俗特点,又适应了现代社会需求和健康理念;既是全天然绿色健康食品,也是融入旅游饮食文化产业的地方特色食品;既可开袋始食,也可和其它原料一起烹制成家庭餐桌或高档宴席上的佳肴。
具体实施方式
实施例1:五香型
原料配比为:魔芋精粉2-6%(根据纯度和粘度确定),大豆蛋白粉1O%,促凝剂2%,香、辛料1%,调味料3%。香、辛料的组分为桂皮、八角、香叶、草果和胡椒,桂皮、八角、香叶、草果、胡椒的质量比为2:I:3:2.5:1;调味料的组分为食盐、味精、麻油、酱油,食盐、味精、麻油、酱油的质量比分别为3:O.2:5:4。
制备方法分为以下几个步骤:
1)按制备食品品种所需比例称取相应质量的香、辛料植物洗净投入水中煎煮,维持沸腾40-60分钟,过滤去渣,留汁液备用;
2)按制备食品品种所需比例取相应质量或体积的调味料,加入香、辛料溶出水溶液中,搅拌使充分溶解混合均匀,制成味素水溶液。
3)将味素水溶液加热,控制60℃-80℃范围按比例预先充分混合均匀的魔芋粉与大豆蛋白粉原料,边加边搅拌使其充分溶解,加入促凝剂搅拌混匀,注入坯模中。
4)把坯料块放入沸水中煮40-60分钟,取出切成片、条或用成型机制成不同仿生形状,用离心机脱去自由水,灭菌后用复合膜抽真空包装成小袋,再装入较大的礼品包装纸盒中。
实施例2:微辣型
原料配比为:魔芋精粉2-6%(根据纯度和粘度确定),大豆蛋白粉1O%,促凝剂2%,香、辛料2%,调味品2%,香、辛料各组分的质量比为桂皮:八角:香叶:草果:辣椒=l.5:1:2:2:5,调味品各组分的质量比为食盐:味精:麻油:酱油=3:0.2:5:4。其制备方法与实施例相同。
实施例3:麻辣型
原料配比为:魔芋精粉2-6%(根据纯度和粘度确定),大豆蛋白粉1O%,促凝剂2%,香、辛料4%,调味品3%,香、辛料组分为桂皮、八角、草果、花椒、辣椒,质量比为桂皮:八角:草果:花椒:辣椒=1.5:1:2:8:1O;调味品组分为食盐、味精、麻油和酱油,各组分质量比为食盐:味精:麻油:酱油=3:0.2:5:4。制备方法同实施例1。
实施例4:咖啡型
原料配比为:魔芋精粉2-6%(根据纯度和粘度确定);大豆蛋白粉10%;促凝剂2%,香、辛料0.5%,调味品5%,香、辛料组分为香叶、草果和胡椒,各组分质量比为香叶:草果:胡椒=2:2:1,调味料组分为砂糖、可可粉、食盐、昧精、麻油和酱油,各组分质量比为砂糖:可可粉:食盐:昧精:麻油:酱油=10:2:3:O.2:5:4;制备方法同实施例1。
Claims (4)
1.一种魔芋食品,其特征在于,由包括以下质量百分比的原料配制而成:魔芋精粉
2%-6%,大豆蛋白粉8%-15%,促凝剂0.1%-0.3%,香、辛料0.1-5%,调味料0.2%-5%,其余原料为水,所述促凝剂为石灰水或含钙水溶液,其制备方法包括以下步骤:
1)按所需比例称取相应质量的香、辛料,投入水中煎煮,维持沸腾40-60分钟,过滤去渣,留汁液备用;
2)按所需比例取相应质量的调味料,加入香、辛料溶出水溶液中,搅拌使充分溶解混合均匀,制成味素水溶液;
3)将味素水溶液加热,控制60℃-80℃范围,按比例将预先充分混合均匀的魔芋精粉与大豆蛋白粉原料,边加边搅拌使其充分溶解,加入促凝剂搅拌混匀,注入坯模中;
4)把坯料块放入沸水中煮40-60分钟,取出切成片、条或用成型机制成不同仿生形状,用离心机脱去自由水,灭菌后包装即成。
2.根据权利要求1所述的魔芋食品,其特征在于,所述香、辛料为桂皮、香叶、草果、八角、花椒、辣椒中的一种或多种。
3.根据权利要求1所述的魔芋食品,其特征在于,所述调味料包括食盐、味精、食油、酱油和砂糖。
4.一种如权利要求1所述的魔芋食品的制备方法,其特征在于,包括以下步骤:
1)按所需比例称取相应质量的香、辛料,投入水中煎煮,维持沸腾40-60分钟,过滤去渣,留汁液备用;
2)按所需比例取相应质量的调味料,加入香、辛料溶出水溶液中,搅拌使充分溶解混合均匀,制成味素水溶液;
3)将味素水溶液加热,控制60℃-80℃范围,按比例将预先充分混合均匀的魔芋精粉与大豆蛋白粉原料,边加边搅拌使其充分溶解,加入促凝剂搅拌混匀,注入坯模中;
4)把坯料块放入沸水中煮40-60分钟,取出切成片、条或用成型机制成不同仿生形状,用离心机脱去自由水,灭菌后包装即成。
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