CN110574872A - 一种速食制品组合物及其制备方法 - Google Patents
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Abstract
本发明提供一种速食制品组合物,按重量份数计,包括以下组分:谷物12‑16份、豆类4‑7份、海鲜3‑7份、干果1‑3份、肉类1‑2份、果蔬4‑9份。本发明提供的速食制品组合物,不仅满足将多种营养成分组合在一起,同时还充分考虑了将其制备成多种多样的形式,便于不同的人群在不同的地方食用,丰富了产品的种类,同时通过添加酵母菌发酵的液体浸泡,使营养成分得到丰富,且更易消化吸收。
Description
技术领域
本发明属于食品技术领域,尤其涉及一种速食制品组合物及其制备方法。
技术背景
“民以食为天”,食品的营养和安全问题是进入21世纪以来国内外最受关注的热点问题之一,是关系国民健康和国计民生的重大战略需求问题。随着社会结构的变化、生活节奏的加快、饮食习惯和食物构成改变及社会老龄化,人类疾病谱发生了很大转变,慢性疾病,如糖尿病、心血管疾病、肥胖症、高脂血症、高血压等疾病比例不断上升,已成为目前全球性重大的公共卫生问题。在我国,脑血管疾病、糖尿病、肥胖症等“文明病”剧增,亚健康者已达70%。预防上述疾病发生的关键在于科学合理的膳食结构。健康食品是21世纪食品工业发展的方向之一,随着人们生活水平的提高,全民健康水平和食品的安全性、健康性、营养性日益受到高度关注,人们不仅希望延年益寿,还渴望吃到防病健体的食品,提高生活质量,形成了世界性“保健食品热”。新鲜的谷物、蔬菜、水果等植物食品原料含有丰富的膳食纤维、蛋白质、脂肪、维生素、矿物质、叶绿素、β-胡萝卜素、黄酮、天然色素等植物活性物质。
现如今随着生活压力越来越大,作息时间不稳定,饮食越来越无规律,易造成身体处于亚健康状态,更甚者面临诸多疾病的困扰。随着经济的发展和人们生活水平的提高,人们对食物食品的要求更多了,健康方便的速食产品越来越受到人们的需要。
发明内容
申请人研究发现,现有的速食制品在营养成分保留、口感提升上均需要更进一步的改进从而满足大众越来越高的要求,针对现有技术存在的问题,本发明提供了一种健康速食制品。
具体的方案如下:
一种速食制品组合物,按重量份数计,包括以下组分:谷物12-16份、豆类4-7份、海鲜3-7份、干果1-3份、肉类1-2份、果蔬4-9份。
这些组分指代的不仅仅包括原料本身,还包括其各种制品。
本发明一具体实施例中,按重量份数计,包括以下组分:谷物14-16份、豆类4-6份、海鲜5-7份、干果1-3份、肉类1-1.5份、果蔬5-7份。
本发明一具体实施例中,所述谷物包括燕麦、小麦、大麦、大米、小米、糯米、玉米、糙米、青稞中一种或多种。
本发明一具体实施例中,所述豆类包括黄豆及其制品、绿豆及其制品、黑豆及其制品、红豆及其制品一种或多种。
本发明一具体实施例中,所述海鲜包括虾、蟹肉、贝类、海鱼中一种或多种。
本发明一具体实施例中,所述干果包括巴旦木、碧根果、开心果、板栗、霹雳果、榛子、腰果、核桃、松仁、杏仁、白果、沙漠果、榧子、瓜子、南瓜子、花生、夏威夷果中一种或多种。
本发明一具体实施例中,所述肉类包括猪肉、牛肉、羊肉、鱼肉、兔肉、鸡肉、鸽子肉、人造肉中一种或多种。
所述人造肉指代的包括上述任一肉类的人工制造制得,可以是单一成分的人造肉,也可以是多种肉类混合的人造肉。
本发明一具体实施例中,所述果蔬包括苹果、芒果、葡萄、西瓜、荔枝、桃子、萝卜、胡萝卜、香菜、香椿、韭菜、白菜、番茄、土豆、紫菜、冬瓜、杏干、杏仁、桑椹、无花果、蓝莓、猕猴桃、哈密瓜、白兰瓜、香瓜、海棠果、香梨、红薯、紫薯、山药、马铃薯、黄瓜、秋葵、香菇、芋头、地瓜、茄子、芝麻中一种或多种。
本发明一具体实施例中,所述组合物还包括一种或多种的食品上可接受的辅料,所述辅料包括增稠剂、甜味剂、防腐剂、香料。
本发明一具体实施例中,所述组合物还包括一种或多种的食品上可接受的辅料。如增稠剂、甜味剂、防腐剂、香料或抗氧剂等。这些辅料的用量均可参照现有技术公开的用量或者是根据实际情况酌情考虑用量。
所述的增稠剂指能溶解于水中,并在一定条件下充分水化形成黏稠、滑腻溶液的大分子物质,又称食品胶。常用的增稠剂有明胶,酪蛋白酸钠,阿拉伯胶,罗望子多糖胶,田菁胶,琼脂,海藻酸钠(褐藻酸钠、藻胶),卡拉胶,果胶,黄原胶,β-环状糊精,羧甲基纤维素钠(CMC-Na),淀粉磷酸酯钠(磷酸淀粉钠),羧甲基淀粉钠,羟丙基淀粉和藻酸丙二醇酯(PGA)。它是在食品工业中有广泛用途的一类重要的食品添加剂,被用于充当胶凝剂。改善食品的物理性质或组织状态,使食品粘滑适口的食品添加剂,增稠剂也可起乳化、稳定作用。
所述的甜味剂是指赋予食品以甜味的食物添加剂,较佳地为食糖和/或糖替代物。所述的食糖是乳制品行业中常用的食糖,较佳地为各种形式的蔗糖产品,如白砂糖和绵白糖。所述的糖替代物是指一类能产生甜味的或者强化甜味而热量又远比糖低的物质,较佳地为阿斯巴甜、安赛蜜、三氯蔗糖和纽甜中的一种或多种,更佳地为三氯蔗糖、安赛蜜和纽甜中的一种或多种。所述的食糖的含量较佳的为≤6.0%,更佳地为3.0-5.5%;所述的糖替代物的含量较佳地为≤0.01%;上述百分比不包括0%,百分比均为质量百分比。
所述的防腐剂是指能抑制食品中微生物的繁殖,防止食品腐败变质,延长食品保存期的物质。如天然防腐剂,以植物提取物为主要成分的天然防腐剂包括从茶叶中提取的茶多酚,从传统中药材甘草经萃取得到的甘草抗氧灵,从存在于苹果、葡萄、柑桔等水果和蔬菜中的果胶经分解生成的果胶甲酯酶,还有从海藻中提取的琼脂经酶分解得到的琼脂低聚糖等。最近已见报道的很多植物的提取物如银杏叶提取物、肉桂提取物、丁香提取物,迷迭香提取物、红曲提取物、甘椒提取物、辣椒提取物都有很强的杀菌作用,可作为天然防腐剂。
所述的抗氧化剂可以防止因氧化引起的食品变质,常用于需要长期保存或食用周期较长的食品。食品被氧化后,不仅色、香、味等方面发生不良变化,还可能产生有毒、有害物质。
所述的香料是食品用香料的简称,是指能够用于调配食用香精,并增强食品香味的物质。食品用香料一般配制成食品用香精后用于食品加香,部分食品用香料也可直接用于食品加香。在食品中使用食品用香料、香精的目的是使食品产生、改善或增强食品的香味。本申请可添加国家规定的允许使用的534种食用香料,包括天然香料137种,人工合成香料397种。
本发明还提供了一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物和豆类混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为1-3%的淀粉酶,置于20-28℃的环境5-20h,再加热至85-90℃保持该温度10-20min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为1-3h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2-2.5倍的水混合,经高压蒸煮至熟化,然后固液分离得固形物;
5)将其余物质送入熟化机中熟化;
6)将步骤4)和5)所得混合,经灭菌处理,在无菌环境下放置4-8h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-75--60℃,真空压力为2-5Pa,时间为7-8h,冷冻干燥后经粉碎、高温灭菌以后,进行包装;或再加入蔬菜脆后,进行包装。
步骤4)中,高压蒸煮参数为温度100-110℃、压力0.15-0.2MPa,搅拌速度25-30r/min,时长25-40min。
本申请所制得产品可进一步的加工或者是原有步骤上加工成市面上所有食品制品的形式,如块状、粉末状、膏状等。不局限于上述列举的剂型,可制备成现有公开的所有剂型。
本发明还提供了一种组合方式,在上述制得速食制品组合物的基础上再添加蔬菜脆,这样可以进一步的丰富营养,经冲泡后由于蔬菜脆的存在可以增强外观感官。所述蔬菜脆制备方法可参照任一现有技术公开的方法制得,如方便面里的蔬菜。
本申请的熟化过程也可参照蔬菜脆的制备方法制得。
与现有技术相比,本发明的有益效果:
一、本发明提供的速食制品组合物,不仅满足将多种营养成分组合在一起,同时还充分考虑了将其制备成多种多样的形式,便于不同的人群在不同的地方食用,丰富了产品的种类,同时通过添加酵母菌发酵的液体浸泡,使营养成分得到丰富,且更易消化吸收。而研究发现采用酵母菌发酵的液体浸泡谷物和豆类,可以减少豆类制品带来的豆腥味,使口感更好,特别是在常温下,仍然具有良好的口感,无明显的豆腥味。
二、本发明制得的速食制品中多种成分没有经过长时间的熬制,这样就避免或者减少了营养成分的流失,提高了食品的营养价值。另外,本发明速食制品的制备方法操作简单,方便制造食用,水果、蔬菜、肉类、海鲜等经过高温熟化,各组分混合起来口感醇香甜腻,仅需要热水冲服即可,没有时间限制,毫无任何副作用。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。本文所使用的术语“及/或”包括一个或多个相关的所列项目的任意的和所有的组合。
本申请中,若无特殊申明所选用的原料、辅料均可通过市售购买得到。本发明所述操作,如无特殊说明均可参照现有公开技术的内容进行实施,并不局限于完全相同的领域,相似领域即可,如浓缩等。
本申请所选择原料包括以下产品任意比例的组合,并不局限于所列举的这些物质的组合,同时还包括它们的各类加工制品,还可以是其它未列举的物质。
谷物选自:燕麦、小麦、大麦、大米、小米、糯米、玉米、糙米、青稞。
豆类选自:黄豆及其制品、绿豆及其制品、黑豆及其制品、红豆及其制品。
海鲜选自:虾、蟹肉、贝类、海鱼。
干果选自:巴旦木、碧根果、开心果、板栗、霹雳果、榛子、腰果、核桃、松仁、杏仁、白果、沙漠果、榧子、瓜子、南瓜子、花生、夏威夷果。
肉类选自:猪肉、牛肉、羊肉、鱼肉、兔肉、鸡肉、鸽子肉、人造肉。
果蔬选自:苹果、芒果、葡萄、西瓜、荔枝、桃子、萝卜、胡萝卜、香菜、香椿、韭菜、白菜、番茄、土豆、紫菜、冬瓜、杏干、杏仁、桑椹、无花果、蓝莓、猕猴桃、哈密瓜、白兰瓜、香瓜、海棠果、香梨、红薯、紫薯、山药、马铃薯、黄瓜、秋葵、香菇、芋头、地瓜、茄子、芝麻。
实施例1
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物12份、豆类4份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为1%的淀粉酶,置于20℃的环境5h,再加热至85℃保持该温度10min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为1h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度100℃、压力0.15MPa,搅拌速度25r/min,时长25min,冷却至45℃,然后固液分离得固形物;
5)将海鲜3份、干果1份、肉类1份、果蔬4份送入熟化机中熟化;其中,熟化机为现有任何市售及机器均可;
6)将步骤4)和5)所得混合再加入辅料,经高温灭菌处理,在无菌环境下放置4h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-75℃,真空压力为2Pa,时间为7h,冷冻干燥后经粉碎,加入一定比例的蔬菜脆,然后经高温灭菌以后,进行包装即可。
实施例2
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物13份、豆类5份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为1.5%的淀粉酶,置于22℃的环境8h,再加热至88℃保持该温度15min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为1.5h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度105℃、压力0.15MPa,搅拌速度25r/min,时长30min,冷却至48℃,然后固液分离得固形物;
5)将海鲜4份、干果1.5份、肉类1份、果蔬6份送入熟化机中熟化;其中,熟化机为现有任何市售及机器均可;
6)将步骤4)和5)所得混合再加入辅料,经高温灭菌处理,在无菌环境下放置5h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-70℃,真空压力为3Pa,时间为7.5h,冷冻干燥后经粉碎、高温灭菌以后,进行包装即可。
实施例3
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物16份、豆类7份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为3%的淀粉酶,置于28℃的环境20h,再加热至90℃保持该温度20min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为3h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度110℃、压力0.15MPa,搅拌速度30r/min,时长35min,冷却至49℃,然后固液分离得固形物;
5)将海鲜7份、干果3份、肉类2份、果蔬9份送入熟化机中熟化;其中,熟化机为现有任何市售及机器均可;
6)将步骤4)和5)所得混合再加入辅料,经高温灭菌处理,在无菌环境下放置4-8h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-60℃,真空压力为5Pa,时间为8h,冷冻干燥后经粉碎、高温灭菌以后,进行包装即可。
实施例4
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物14份、豆类5份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为1.5%的淀粉酶,置于28℃的环境5h,再加热至86℃保持该温度13min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为2h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2.5倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度110℃、压力0.2MPa,搅拌速度30r/min,时长40min,冷却至50℃,然后固液分离得固形物;
5)将海鲜6份、干果1份、肉类1份、果蔬5份送入熟化机中熟化;
6)将步骤4)和5)所得混合再加入辅料,经灭菌处理,在无菌环境下放置6h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-70℃,真空压力为3Pa,时间为8h,冷冻干燥后经粉碎、高温灭菌以后,进行包装即可。
实施例5
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物16份、豆类6份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为3%的淀粉酶,置于28℃的环境10h,再加热至85℃保持该温度20min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为2.5h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度100℃、压力0.15MPa,搅拌速度30r/min,时长40min,冷却至50℃,然后固液分离得固形物;
5)将海鲜5份、干果3份、肉类1.5份、果蔬5份送入熟化机中熟化;
6)将步骤4)和5)所得混合再加入辅料,经灭菌处理,在无菌环境下放置7.5h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-60℃,真空压力为4Pa,时间为7.5h,冷冻干燥后经粉碎、高温灭菌以后,进行包装即可。
实施例6
一种速食制品组合物的制备方法,包括以下内容:
1)按比例将谷物16份、豆类6份混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为3%的淀粉酶,置于20℃的环境20h,再加热至90℃保持该温度20min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为1h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2倍的水混合,至于高压蒸煮锅中高压蒸煮至熟化,控制温度15℃、压力0.15MPa,搅拌速度30r/min,时长36min,冷却至47℃,然后固液分离得固形物;
5)将海鲜5.5份、干果3份、肉类1份、果蔬5.5份送入熟化机中熟化;
6)将步骤4)和5)所得混合再加入辅料,经灭菌处理,在无菌环境下放置7.5h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-60℃,真空压力为5Pa,时间8h,冷冻干燥后经粉碎、高温灭菌以后,进行包装即可。
以上实施例,可以采用本领域或者食品领域内常规的加工方式,进一步的制成各种剂型,包括但不限于块状、粉末状、膏状。
对比例
使用本发明实施例1的方法,区别在于不使用酵母菌处理。两者制得产品,经随机的100位不同年龄段的人群食用,统计发现,有55位认为对比例制得产品的豆腥味很浓,另有38位觉得豆腥味浓度适中可接受,剩余人群对豆腥味不反感觉得均可。
进一步的通过比较发现:本发明制备得到的豆制品与对比例制得产品冷却至常温后,对比例制得产品的豆腥味明显浓于本申请制得产品,口感相比较差,且分层现象明显。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种速食制品组合物,其特征在于,按重量份数计,包括以下组分:谷物12-16份、豆类4-7份、海鲜3-7份、干果1-3份、肉类1-2份、果蔬4-9份。
2.根据权利要求1所述速食制品组合物,其特征在于,按重量份数计,包括以下组分:谷物14-16份、豆类4-6份、海鲜5-7份、干果1-3份、肉类1-1.5份、果蔬5-7份。
3.根据权利要求1所述速食制品组合物,其特征在于:所述谷物包括燕麦、小麦、大麦、大米、小米、糯米、玉米、糙米、青稞中一种或多种。
4.根据权利要求1所述速食制品组合物,其特征在于:所述豆类包括黄豆及其制品、绿豆及其制品、黑豆及其制品、红豆及其制品一种或多种。
5.根据权利要求1所述速食制品组合物,其特征在于:所述海鲜包括虾、蟹肉、贝类、海鱼中一种或多种。
6.根据权利要求1所述速食制品组合物,其特征在于:所述干果包括巴旦木、碧根果、开心果、板栗、霹雳果、榛子、腰果、核桃、松仁、杏仁、白果、沙漠果、榧子、瓜子、南瓜子、花生、夏威夷果中一种或多种。
7.根据权利要求1所述速食制品组合物,其特征在于:所述肉类包括猪肉、牛肉、羊肉、鱼肉、兔肉、鸡肉、鸽子肉、人造肉中一种或多种。
8.根据权利要求1所述速食制品组合物,其特征在于:所述果蔬包括苹果、芒果、葡萄、西瓜、荔枝、桃子、萝卜、胡萝卜、香菜、香椿、韭菜、白菜、番茄、土豆、紫菜、冬瓜、杏干、杏仁、桑椹、无花果、蓝莓、猕猴桃、哈密瓜、白兰瓜、香瓜、海棠果、香梨、红薯、紫薯、山药、马铃薯、黄瓜、秋葵、香菇、芋头、地瓜、茄子、芝麻中一种或多种。
9.根据权利要求1所述速食制品组合物,其特征在于:所述组合物还包括一种或多种的食品上可接受的辅料,所述辅料包括增稠剂、甜味剂、防腐剂、香料。
10.如权利要求1-9任一所述速食制品组合物的制备方法,其特征在于,包括以下内容:
1)按比例将谷物和豆类混合,经淘洗后沥干水分备用;
2)在步骤1)沥干得到的水中加入其重量百分比为1-3%的淀粉酶,置于20-28℃的环境5-20h,再加热至85-90℃保持该温度10-20min,经过滤得滤液备用;
3)将步骤1)和2)所得混合,浸泡处理,浸泡时长为1-3h,然后过滤得固形物质;
4)将步骤3)所得固体物质与其重量2-2.5倍的水混合,经高压蒸煮至熟化,然后固液分离得固形物;
5)将其余物质送入熟化机中熟化;
6)将步骤4)和5)所得混合,经灭菌处理,在无菌环境下放置4-8h;
7)将步骤6)所得进行冷冻干燥,冷冻干燥温度为-75--60℃,真空压力为2-5Pa,时间为7-8h,冷冻干燥后经粉碎、高温灭菌以后,进行包装;或再加入蔬菜脆后,进行包装。
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