CN110637973A - 一种用于制作速冻汤圆的复配粉及配制方法以及速冻汤圆的制备方法 - Google Patents
一种用于制作速冻汤圆的复配粉及配制方法以及速冻汤圆的制备方法 Download PDFInfo
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Abstract
本发明公开了一种用于制作速冻汤圆的复配粉及配制方法以及速冻汤圆的制备方法,该复配粉是由下列重量份的原料配制而成:糯米粉900‑960份、紫薯全粉40‑100份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β‑胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成。本发明制得的复配粉营养均衡、色泽鲜艳,配制的复配粉的糊化特性有一定的改善,能够防止糯米粉结团,吸水和保水能力增加,能够抑制淀粉的回生,并且还能在一定程度上降低制品的粘附性和硬度,适用于生产速冻汤圆。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种用于制作速冻汤圆的复配粉及其配制方法以及速冻汤圆的制备方法。
背景技术
紫薯含有大量的硒元素及花青素,在抗氧化、清除自由基及抗突变等方面具有很强大的功效和作用,在食品制造业可作为营养强化剂、防腐剂、着色剂使用,既天然安全又健康营养。
紫薯全粉是将新鲜的紫薯,在经过清洗、去皮、干燥等工艺处理后得到的。紫薯全粉可以将其大致划分成两种:第一种是紫薯全粉,拥有着良好的复水性,维持着紫薯原有的颜色、光泽、韵味及营养元素;第二种是紫薯熟粉,通过蒸煮加工后,少许淀粉被转化成糖分,使紫薯熟粉相比于原粉味道更好,营养成分也提高了许多,颜色更鲜嫩并具有光泽,而且同时有着熟甘粉的天然香味。
用水磨糯米粉制作汤圆的传统加工工艺分为热烫法和煮芡法,生产过程繁琐,并且因糯米淀粉糊化不均匀,所制得的汤圆会形成糯米凝胶,在冻结过程中会发生脱水缩合作用和冷冻回生现象,造成品质的降低。
发明内容
本发明提供一种用于制作速冻汤圆的复配粉及其配制方法以及速冻汤圆的制备方法,配制的复配粉的糊化特性有一定的改善,能够防止糯米粉结团,吸水和保水能力增加,能够抑制淀粉的回生,并且还能在一定程度上降低制品的粘附性和硬度。
为了解决上述技术问题,本发明采用如下技术方案:
一种用于制作速冻汤圆的复配粉,它是由下列重量份的原料配制而成:糯米粉900-960份、紫薯全粉40-100份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
上述用于制作速冻汤圆的复配粉的配制方法,按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
采用上述复配粉制备速冻汤圆的方法,包括以下步骤:
(1)称取110kg复配粉与90kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5min,再于室温下静置30min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
相对于现有技术,本发明的有益效果为:
本发明采用糯米粉、紫薯全粉和食品添加剂制成复配粉,且将复配粉采用冷水和面工艺制备出速冻汤圆的皮料,冷水和面法尤其适用于速冻汤圆,蒸煮后色泽鲜艳,品质优良;
本发明制得的复配粉营养均衡、色泽鲜艳,配制的复配粉的糊化特性有一定的改善,添加的紫薯全粉、海藻酸丙二醇酯、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯能够防止糯米粉结团,提高糯米粉的吸水保水性能,抑制淀粉的回生,并且还能在一定程度上降低制品的粘附性和硬度,改善汤圆各方面品质;β-胡萝卜素的添加有利于保持产品在生产、包装和食用过程中的色泽稳定,适用于生产速冻汤圆。
具体实施方式
一、实施例
实施例1
一种用于制作速冻汤圆的复配粉,它是由下列重量份的原料配制而成:糯米粉960份、紫薯全粉40份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
上述用于制作速冻汤圆的复配粉的配制方法,按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
采用上述复配粉制备速冻汤圆的方法,包括以下步骤:
(1)称取110kg复配粉与90kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5min,再于室温下静置30min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
实施例2
一种用于制作速冻汤圆的复配粉,它是由下列重量份的原料配制而成:糯米粉940份、紫薯全粉60份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
上述用于制作速冻汤圆的复配粉的配制方法,按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
采用上述复配粉制备速冻汤圆的方法,包括以下步骤:
(1)称取110kg复配粉与90kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5min,再于室温下静置30min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
实施例3
一种用于制作速冻汤圆的复配粉,它是由下列重量份的原料配制而成:糯米粉920份、紫薯全粉80份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
上述用于制作速冻汤圆的复配粉的配制方法,按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
采用上述复配粉制备速冻汤圆的方法,包括以下步骤:
(1)称取110kg复配粉与90kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5min,再于室温下静置30min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
实施例4
一种用于制作速冻汤圆的复配粉,它是由下列重量份的原料配制而成:糯米粉900份、紫薯全粉100份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
上述用于制作速冻汤圆的复配粉的配制方法,按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
采用上述复配粉制备速冻汤圆的方法,包括以下步骤:
(1)称取110kg复配粉与90kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5min,再于室温下静置30min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
其中,糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯均为市售产品。
二、试验分析
1、复配粉的糊化特性测定与分析
复配粉的糊化特性测试程序如表1所示,使用波通公司RVA-TM快速粘度分析仪进行测定,所测的复配粉的糊化特性如表2所示,
表1测试程序
注:仪器的空载温度为:50±1℃。
表2复配粉的糊化特性
崩解值即峰值黏度和谷值黏度之差,崩解值越大则表明淀粉热稳定性越好,回生值反映淀粉的老化速度,回生值越大则表示老化速度越快;
糯米粉峰值粘度较高,这是由于糯米粉的直链淀粉含量极低,即糯米粉的直链淀粉含量为1.8%~3.5%,并且粒径较大,在糊化过程中淀粉颗粒膨胀程度较大,因而较易糊化,糯米粉的崩解值大,表明溶胀后的糯米淀粉颗粒强度小,易于破裂,导致其热糊稳定性差,糯米粉的回生值相对较大,这是由于糯米粉直链淀粉聚合度高,支链淀粉外链较长,因此淀粉易于老化,冷糊稳定性相对于其他粉也较差;
随着紫薯全粉添加量的增加,复配粉的峰值粘度、崩解值、回生值、成糊温度均呈降低趋势,说明复配粉较纯糯米粉更易糊化,能够增强糯米粉抗老化的能力,采用此糊化特性高的复配粉制得的速冻汤圆品质会更好,但是随着紫薯全粉添加量的增加,峰值粘度也有一定程度的降低,为保证成品汤圆的粘度、结构致密性和适口性,复配粉中紫薯全粉与糯米粉的重量份比例不能大于1:9。
2、吸水率分析
表3糯米粉、紫薯全粉吸水率比较
由表3可知,纯紫薯全粉的吸水率是纯糯米粉吸水率的3.74倍,随着紫薯全粉添加量的增加,复配粉的吸水率呈增加趋势,吸水率高的复配粉延展性好,抗老化回生,易煮、适口性好,适合速冻汤圆的工业化生产,但吸水率过高的复配粉生产的速冻汤圆在冻结过程中游离水分多,水分的流失和迁移造成汤圆表皮褶皱并产生细纹等,在储藏过程中易析水,汤圆品质受到影响,故复配粉中紫薯全粉与糯米粉的重量份比例不能大于1:9。
其中,圆锥式混合机为SYH-1000型三维圆锥式混合机,和面机的型号为HWT-150。
Claims (3)
1.一种用于制作速冻汤圆的复配粉,其特征在于,它是由下列重量份的原料配制而成:糯米粉900-960份、紫薯全粉40-100份、食品添加剂22份,其中食品添加剂由海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯组成,食品添加剂中各原料的重量份分别为:海藻酸丙二醇酯3份、β-胡萝卜素1份、可溶性大豆多糖10份、复合磷酸盐3份、双乙酰酒石酸单双甘油酯5份。
2.上述用于制作速冻汤圆的复配粉的配制方法,其特征在于:按所述配比量分别称取糯米粉、紫薯全粉、海藻酸丙二醇酯、β-胡萝卜素、可溶性大豆多糖、复合磷酸盐、双乙酰酒石酸单双甘油酯,并将称得的各原料放入圆锥式混合机中均匀混合,混合后的物料经0.125mm筛筛分后制得复配粉,复配粉经密封包装后保存备用。
3.采用上述复配粉制备速冻汤圆的方法,其特征在于包括以下步骤:
(1)称取110kg复配粉与90 kg冷水,将称得的复配粉倒入和面机中,然后将称得的90kg冷水倒入和面机中,启动和面机以将复配粉与冷水搅拌混合均匀,且搅拌时间为5 min,再于室温下静置 30 min,进而制得汤圆皮;
(2)称取10kg白糖粉、5kg速冻油、80kg黑芝麻粉、5kg黑芝麻酱料,然后将称得的白糖粉、速冻油、黑芝麻粉、黑芝麻酱料按顺序依次投入到搅拌机中并搅拌均匀,且搅拌时间为10 min,进而制得汤圆馅;
(3)采用汤圆自动成型机将步骤(2)的汤圆馅包进步骤(1)汤圆皮内以制得汤圆,且使包制的汤圆外观光洁呈圆球状,汤圆表面不沾馅且无杂物,并且包制的汤圆无偏馅、露馅的现象,而且所包制的汤圆的皮馅重量比为2:1;
(4)将步骤(3)的汤圆放入速冻机进行速冻,速冻温度达-35℃以下,速冻时间为20-30min,进而制得速冻汤圆,速冻后的汤圆碰撞时声音清脆,手捏不碎,不变形,且中心温度不高于-18℃;
(5)将步骤(4)的速冻汤圆放入包装袋中并准确称量,注意扣除包装袋重量,且成品封口完整、严密、封印平整,日期、质检号准确清晰,将包装好的速冻汤圆在15min之内转入冷藏库,冷库温度为-18℃,进而得到成品速冻汤圆。
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