CN110742234B - 一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用 - Google Patents
一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用 Download PDFInfo
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Abstract
本发明公开了一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用，属于食品加工技术领域。所述速溶粉的制备步骤包括：取清洗干净的脱壳谷物籽粒置于容器中，加入乙醇溶液，在室温下浸泡，随后沥干谷物籽粒表面液体，得到浸泡后谷物籽粒；将所得浸泡后的谷物籽粒送入挤压机中进行挤压处理，制得条状谷物挤出物；将所得条状谷物挤出物置于热风干燥箱中进行干燥，随后冷却并置于超微粉碎机中进行粉碎，即得方便全谷物速溶粉。所得速溶粉可以加入调味料制备得到多种风味的全谷物速溶粉。本发明所采用的添加乙醇挤压技术制备的全谷物速溶粉可在任意水温下进行冲调食用，并有效的降低了全谷物速溶粉的结块率、提高了分散性。
Description
技术领域
本发明属于食品加工技术领域，尤其是涉及一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用。
背景技术
全谷物中除了含有大量淀粉、部分蛋白质和少量脂质以外，还富含膳食纤维、B族维生素、维生素E、各种矿物质等多种营养素，并有流行病学研究表明摄入全谷物食品可利于降低多种糖尿病、癌症、慢性呼吸道疾病及冠心病的患病几率，全谷物食品是当今世界公认能有效预防“富贵病”的健康食品。但目前全谷物食品仍存在口感不佳、品种类单一、货架期短等问题，难以满足消费者对全谷物食品的期待与要求。
谷物冲调粉是指以谷物为主要原料，经水冲泡后即可食用的一种方便食品。但目前谷物冲调产品市场仍处于低迷状态，消费者对该类健康营养的谷物冲调产品的喜爱程度不高。究其原因这类谷物冲调粉一般需要80℃以上的热水或沸水冲泡食用，方便性欠佳，另外，传统的谷物冲调粉还普遍存在溶解度指数低、结块严重、分散性不高等问题，降低了消费者的食用体验。采用全谷物为原料制备冲调粉还面临着高纤维带来的口感较差的问题。因此，开发一种不受冲泡水温限制的、且直接以谷物籽粒为原料的方便全谷物速溶粉加工新工艺，具有挑战性且符合目前消费者对全谷物食品多样化的需求以及更方便快捷食品的发展趋势。
发明内容
针对现有技术的不足，本发明提供了一种全谷物速溶粉及其制备方法。谷物中主要成分是淀粉，改善谷物速溶粉的冲调性要从改善淀粉的溶解性入手，在高温高压下淀粉在一定浓度的醇溶液中可以形成V型颗粒态冷水可溶淀粉，本发明发现在挤压过程中挤压机的腔体内也能产生高温高压的环境，因此采用加醇挤压的方法，制备了冷水可溶的全谷物速溶粉。
本发明的技术方案如下：
一种任意水温冲调的方便全谷物速溶粉，所述全谷物速溶粉的制备方法包括如下步骤：
(1)将谷物除杂脱壳，并用水清洗干净，得到脱壳谷物籽粒；
(2)取步骤(1)中所得脱壳谷物籽粒置于容器中，并加入乙醇溶液，在室温下浸泡，随后沥干谷物籽粒表面液体，最后得到浸泡后的谷物籽粒；
(3)将步骤(2)中所得谷物籽粒混合物送入挤压机中进行挤压处理，制得条状谷物挤出物；
(4)将步骤(3)中所得条状谷物挤出物置于热风干燥箱中进行干燥，随后冷却并置于超微粉碎机中进行粉碎，即得全谷物速溶粉。
步骤(1)中所述谷物包括小麦、大麦、黑麦、燕麦、稻谷、谷子、薏米、玉米、荞麦、高粱中的至少一种。
步骤(2)中所述乙醇溶液质量分数为2％-50％，谷物籽粒与乙醇溶液的质量比为1:1-1.5，浸泡时间为1-18h。
步骤(3)中所述挤压机的操作参数设置为：预混区加热温度为60℃，糊化区温度为90-140℃，成型区温度固定为70℃，挤压机转速70-150r/min，挤出物直径为0.2-0.5cm，长度为5-10cm。
步骤(4)中所述干燥温度为40-120℃，干燥时间为60～720min；所述超微粉碎机筛网尺寸为0.3-1.0mm。
所述全谷物速溶粉与调味料按质量比为1:0.5-2混合，即得具有多种风味的全谷物速溶粉。
所述调味料为速溶豆粉、奶粉、熟芝麻粉、蔗糖、冻干骨汤粉或干燥果蔬碎中的一种或多种的组合。
本发明有益的技术效果在于：
本发明通过添加乙醇挤压整粒谷物、超微粉碎技术制备全谷物冲调粉的加工方法与现有技术相比有明显的优点：①本发明创新地打破了冲泡水温对粉状冲调产品的限制使其更具方便性，可以用任何水温进行冲泡食用；②加醇挤压工艺有效解决了冲调类产品易结块、分散慢的问题，无论热水还是冷水冲调时结块率低、分散快；③脱壳谷物直接挤压工艺省去谷物磨粉工序，最大程度的保留营养成分；④热风干燥能够实现短时间干燥到安全水分含量以下，并使内源酶和外源酶失活；⑤超微粉碎可将产品粒度控制在0.3-1.0mm范围以下，且可全部收集产品，无损失，是真正意义上的全谷物速溶粉。
本发明解决了传统粉状速溶类产品无法用低温水进行冲泡的问题，实现了在较低温度下加醇挤压、超微粉碎，该项技术同时能够高效解决全谷物冲调粉分散性差、结块率高的问题，制得了更加方便适用的全谷物速溶粉产品。
本发明无需将谷物籽粒粉碎直接加工，所采用的添加乙醇挤压技术有效的降低了全谷物速溶粉的冲泡水温、结块率，且提高了分散性，超微粉碎可全部收集产品，无损失，制得的是真正意义上的全谷物速溶粉。
具体实施方式
下面结合实施例，对本发明进行具体描述。
实施例1
配制5％的乙醇溶液，取清洗干净的脱壳小麦和燕麦(2:1)置于容器中，按照1:1的比例加入乙醇溶液，室温浸泡12h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为110℃，成型区温度为70℃，挤压机转速120r/min。挤出物为条状(直径0.4cm，长度5cm)，将该条状物置于热风干燥箱中进行干燥，60℃干燥540min，随后冷却并置于超微粉碎机(筛网尺寸为1.0mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中8s内分散成糊不结块，冷糊粘度为895cP，80℃水中20s内分散成糊，结块率为1.02％。
实施例2
配制20％的乙醇溶液，取清洗干净的脱壳黑麦和薏米(3:1)粒置于容器中，按照1:1.2的比例加入乙醇溶液，室温浸泡18h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为140℃，成型区温度为70℃，挤压机转速100r/min。挤出物为条状(直径0.3cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，80℃干燥300min，随后冷却并置于超微粉碎机(筛网尺寸为0.5mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中6s内分散成糊不结块，冷糊粘度为984cP，80℃水中15s内分散成糊，结块率为0.91％。
实施例3
配制30％的乙醇溶液，取清洗干净的脱壳谷子置于容器中，按照1:1.2的比例加入乙醇溶液，室温浸泡1h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为90℃，成型区温度为70℃，挤压机转速80r/min。挤出物为条状(直径0.2cm，长度8cm)，将该条状物置于热风干燥箱中进行干燥，110℃干燥75min，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中5s内分散成糊不结块，冷糊粘度为1394cP，80℃水中10s内分散成糊，结块率为0.25％。
实施例4
配制45％的乙醇溶液，取清洗干净的脱壳大麦置于容器中，按照1:1.5的比例加入乙醇溶液，室温浸泡13h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为100℃，成型区温度为70℃，挤压机转速130r/min。挤出物为条状(直径0.2cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，120℃干燥60min，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中3s内分散成糊不结块，冷糊粘度为1094cP，80℃水中10s内分散成糊，结块率为0.11％。按全谷物速溶粉重量的0.5倍添加速溶豆粉，按全谷物速溶粉重量的0.2倍蔗糖，即得豆香全谷物速溶粉。
实施例5
配制15％的乙醇溶液，取清洗干净的干燥玉米置于容器中，按照1:1.5的比例加入乙醇溶液，室温浸泡15h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为120℃，成型区温度为70℃，挤压机转速90r/min。挤出物为条状(直径0.2cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，40℃干燥12h，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中5s分散成糊不结块，冷糊粘度为1494cP，80℃水中10s内分散成糊，结块率为0.51％。按全谷物速溶粉重量的0.78倍添加奶粉，全谷物速溶粉重量的0.22倍添加蔗糖粉，即得奶香全谷物速溶粉。
实施例6
配制10％的乙醇溶液，取清洗干净的脱壳高粱置于容器中，按照1:1.3的比例加入乙醇溶液，室温浸泡4h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为135℃，成型区温度为70℃，挤压机转速95r/min。挤出物为条状(直径0.3cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，120℃干燥60min，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶冲调粉，其能够在30℃水中5s内分散成糊不结块，冷糊粘度为1293cP，80℃水中10s内分散成糊，结块率为0.66％。按全谷物速溶粉重量的0.25倍分别添加奶粉，全谷物速溶冲调粉重量的0.33倍添加蔗糖粉，全谷物速溶冲调粉重量的0.1倍添加南瓜、红薯、苹果、葡萄混合而得的干燥果蔬碎，得到多纤全谷物速溶粉。
实施例7
配制18％的乙醇溶液，取清洗干净的脱壳稻谷置于容器中，按照1:1.4的比例加入乙醇溶液，室温浸泡8h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为115℃，成型区温度为70℃，挤压机转速105r/min。挤出物为条状(直径0.3cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，100℃干燥90min，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中5s分散成糊，冷糊粘度为1510cP，80℃水中10s内分散成糊，结块率为0.26％。按全谷物速溶粉重量的0.5倍添加冻干骨汤粉，全谷物速溶粉重量的0.2倍添加香菇、胡萝卜、土豆混合而得的干燥果蔬碎，得到骨汤全谷物冲调粉。
实施例8
配制18％的乙醇溶液，取清洗干净的脱壳稻谷置于容器中，按照1:1.4的比例加入乙醇溶液，室温浸泡8h，沥干送入挤压机中进行挤压处理，挤压机操作参数为：预混区加热温度为60℃，糊化区温度为115℃，成型区温度为70℃，挤压机转速105r/min。挤出物为条状(直径0.3cm，长度10cm)，将该条状物置于热风干燥箱中进行干燥，100℃干燥90min，随后冷却并置于超微粉碎机(筛网尺寸为0.3mm)中进行粉碎，即得全谷物速溶粉，其能够在30℃水中5s分散成糊，冷糊粘度为1510cP，80℃水中10s内分散成糊，结块率为0.26％。按全谷物速溶粉重量的1.6倍添加熟芝麻粉，全谷物速溶粉重量的0.4倍添加蔗糖，得到芝麻全谷物冲调粉。
Claims (5)
1.一种任意水温冲调的方便全谷物速溶粉，其特征在于，所述全谷物速溶粉的制备方法包括如下步骤：
（1）将谷物除杂脱壳，并用水清洗干净，得到脱壳谷物籽粒；
（2）取步骤（1）中所得脱壳谷物籽粒置于容器中，并加入乙醇溶液，在室温下浸泡，随后沥干谷物籽粒表面液体，最后得到浸泡后的谷物籽粒；
所述乙醇溶液质量分数为5%-50%，谷物籽粒与乙醇溶液的质量比为1:1-1.5，浸泡时间为1-18 h；
（3）将步骤（2）中所得谷物籽粒混合物送入挤压机中进行挤压处理，制得条状谷物挤出物；
所述挤压机的操作参数设置为：预混区加热温度为60℃，糊化区温度为90-140℃，成型区温度固定为70℃，挤压机转速70-150r/min，挤出物直径为0.2-0.5cm，长度为5-10cm；
（4）将步骤（3）中所得条状谷物挤出物置于热风干燥箱中进行干燥，随后冷却并置于超微粉碎机中进行粉碎，即得全谷物速溶粉。
2.根据权利要求1所述的方便全谷物速溶粉，其特征在于，步骤（1）中所述谷物包括小麦、大麦、黑麦、燕麦、稻谷、谷子、薏米、玉米、荞麦、高粱中的至少一种。
3.根据权利要求1所述的全谷物速溶粉，其特征在于，步骤（4）中所述干燥温度为40-120℃，干燥时间为60~720min；所述超微粉碎机筛网尺寸为0.3-1.0mm。
4.一种权利要求1所述全谷物速溶粉的应用，其特征在于，所述全谷物速溶粉与调味料按质量比为1:0.5-2混合，即得具有多种风味的全谷物速溶粉。
5.根据权利要求4所述的应用，其特征在于，所述调味料为速溶豆粉、奶粉、熟芝麻粉、蔗糖、冻干骨汤粉或干燥果蔬碎中的一种或多种的组合。
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