CN110742238A - 一种挤压面筋及其制备方法 - Google Patents
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Abstract
本发明公开了一种挤压面筋及其制备方法。制备方法包括:(1)将苹果渣干燥;(2)将苹果渣先在4000‑6000rpm的转速下进行粉碎,然后在20000‑28000r/min的转速下进行粉碎,得到粉末物质;(3)将壳寡糖和粉末物质加入至中筋小麦粉中混合均匀,得到混合粉;(4)将食盐、单甘酯和水混合均匀,加入至混合粉中打粉,得到面絮混合物;(5)将面絮混合物挤压熟化,得到挤压面筋半成品;(6)将挤压面筋半成品、香辛料和植物油混合均匀,得到挤压面筋。本发明能够改善传统面筋产生哈喇味、易发霉、菌落总数超标的问题,增加面筋的持油能力,延缓挤压面筋老化,延长保质期,提升产品质量,有非常好的应用前景。
Description
技术领域
本发明属于食品加工领域,更具体地,涉及一种挤压面筋及其制备方法。
背景技术
挤压面筋是一种即食食品,以粮食为主要原料,辅以食用植物油、食用盐、白砂糖、辣椒粉等辅料,经挤压熟化、拌料、包装等工艺加工而成,是中国独有的休闲食品。近些年,随着居民生活水平不断提高,人们更加注重饮食的安全性与健康性,挤压面筋食用群体广,其健康性也逐渐受到人们的关注。
随着水果种植业的逐渐发展以及产量的逐年增加,每年都会生产大量的果渣。新鲜苹果经破碎压榨提汁后会产生大量的苹果渣,主要由果皮、果核和残余果肉组成。由于这些果渣大多被当作废弃物,或作为饲料添加剂来使用,没有较好地进行综合利用,所产生的商业价值也比较低,同时也造成了资源的浪费。
现有的挤压面筋常常会因存放时间产生哈喇味,甚至出现菌落总数超标的问题,影响产品质量。
发明内容
本发明的目的在于解决随着挤压面筋贮存时间的延长,制品出现哈喇味、出现腐败菌的问题,提供一种挤压面筋及其制备方法,以改善产品质量,并增加面筋的持油能力,延缓挤压面筋老化,延长保质期。
为了实现上述目的,本发明的第一方面提供一种挤压面筋的制备方法,该制备方法包括:
(1)将苹果渣用超临界CO2干燥技术进行干燥;
(2)将干燥好的苹果渣先在4000-6000rpm的转速下进行粉碎,然后在20000-28000r/min的转速下进行粉碎,得到粉末物质;
(3)将壳寡糖和步骤(2)得到的粉末物质加入至中筋小麦粉中混合均匀,得到混合粉;
(4)将食盐、单甘酯和水混合均匀,然后加入至混合粉中进行打粉,得到面絮混合物;
(5)将面絮混合物挤压熟化,得到挤压面筋半成品;
(6)将挤压面筋半成品、香辛料和植物油混合均匀,得到所述挤压面筋。
根据本发明,为了获得本申请所需物质,步骤(2)中,将干燥好的苹果渣先在4000-6000rpm的转速下进行粉碎,然后在20000-28000r/min的转速下进行粉碎,可保证苹果渣结构的完整并提高所需粉末物的得率。
根据本发明,所述香辛料为本领域技术人员常规采用的香辛料,可根据目标口味添加。
作为优选方案,步骤(1)中,所述超临界CO2干燥技术的条件为:
压力:15-45MPa;CO2的流量:10-25L/h;温度:35-65℃;时间:20-80min。
作为优选方案,步骤(2)中,在4000-6000rpm的转速下粉碎的时间为10-25s,进一步优选为15-25s。
作为优选方案,步骤(2)中,在20000-28000r/min的转速下粉碎的时间为30-70s,进一步优选为50-70s。
作为优选方案,步骤(2)中,还包括:对粉末物质进行筛选,保留粒径≤0.2mm的部分,更优选保留粒径≤0.125mm的部分。
作为优选方案,各组分的质量比为:
粉末物质:壳寡糖:中筋小麦粉:食盐:单甘酯:水=(10-30):(0.5-3.5):(70-90):(5-8):(0.4-0.6):(25-35)。
作为进一步的优选方案,各组分的质量比为:
粉末物质:壳寡糖:中筋小麦粉:食盐:单甘酯:水=(14-22):(1.0-3.0):(75-85):(5.5-7):(0.45-0.5):(30-35)。
作为更进一步的优选方案,各组分的质量比为:
粉末物质:壳寡糖:中筋小麦粉:食盐:单甘酯:水=(18-22):(2.0-3.0):(75-85):(5.5-6.5):(0.45-0.5):(30-35)。
本发明的第二方面提供由上述的制备方法制备得到的挤压面筋。
本发明的技术方案具有如下有益效果:
(1)超临界CO2干燥技术安全高效,成本低,可以尽可能的保留苹果渣中功能性物质,不改变物料的微观结构,增加可溶性膳食纤维,提高产品的营养,保证人体健康,壳寡糖和苹果渣有协同作用,提高抗氧化作用。
(2)苹果渣的添加,以及壳寡糖结合脂肪,使得挤压面筋的脂肪含量较低,延缓制品氧化,壳寡糖的添加可增加挤压面筋的持油能力,延缓挤压面筋老化,壳寡糖经过挤压后发生美拉德反应,壳寡糖及壳寡糖发生美拉德反应后的产物都有抑菌作用,延长了挤压面筋的保质期。
(3)与传统挤压面筋相比,本发明的挤压面筋脂肪含量低,能够改善随着贮存时间的延长,制品出现氧化、出现腐败菌的问题,并增加面筋的持油能力,延缓挤压面筋老化,延长货架期,提升产品质量。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式,然而应该理解,可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。相反,提供这些实施方式是为了使本发明更加透彻和完整,并且能够将本发明的范围完整地传达给本领域的技术人员。
本发明实施例中,各组分均指重量份。
本发明实施例中,中筋小麦粉购自河南莲花面粉有限公司,苹果渣的来源为红富士苹果,产自陕西。
实施例1
本实施例提供一种挤压面筋及其制备方法。
挤压面筋的制备方法如下:
(1)将苹果渣用超临界CO2干燥技术进行干燥;超临界CO2干燥技术的条件为:压力:35MPa;CO2的流量:20L/h;温度:55℃;时间:70min;
(2)将干燥好的苹果渣先用超微粉碎机在6000rpm的转速下粉碎20s,然后用万能高速粉碎机在25000r/min的转速下粉碎60s,保留粒径≤0.125mm的部分,得到粉末物质;
(3)将2.5份壳寡糖和步骤(2)得到的20份粉末物质加入至80份中筋小麦粉中混合均匀,得到混合粉;
(4)将6份食盐、0.48份单甘酯和30份水混合均匀,然后加入至混合粉中进行打粉,得到面絮混合物;
(5)将面絮混合物挤压熟化,得到挤压面筋半成品;
(6)将挤压面筋半成品、10份香辛料(包括4份辣椒粉、4份牛肉精粉,2份十三香)和6份植物油混合均匀,得到所述挤压面筋。
实施例2
本实施例提供一种挤压面筋及其制备方法。
本实施例与实施例1的区别为:步骤(1)中,超临界CO2干燥处理的压力为30MPa,温度为45℃。步骤(3)中,以重量份数计,粉末物质的量为18份,壳寡糖的含量为2.0份。
其他各工艺步骤、工艺参数以及各原料和用量均与实施例1相同。
实施例3
本实施例提供一种挤压面筋及其制备方法。
本实施例与实施例1的区别为:步骤(1)中,超临界CO2干燥处理的压力为25MPa,CO2的流量为15L/h,温度为40℃,时间为50min。步骤(3)中,以重量份数计,粉末物质的含量为14份,壳寡糖的含量为1.0份。
其他各工艺步骤、工艺参数以及各原料和用量均与实施例1相同。
对比例1
本对比例提供一种传统挤压面筋,具体制备方法如下:
(1)打粉:将30份水、6份食盐和0.48份单甘酯混合搅拌均匀,加入到100份中筋小麦粉中进行打粉,得到面絮混合物;
(2)挤压熟化:将所述面絮混合物加入到单螺杆挤压机中进行挤压,得到挤压面筋半成品;
(3)将挤压面筋半成品、10份香辛料(包括4份辣椒粉、4份牛肉精粉,2份十三香)和6份植物油混合均匀得到传统挤压面筋。
对比例2
本对比例提供一种挤压面筋。
与实施例3的不同之处在于,不添加壳寡糖,挤压面筋的制备方法如下:
(1)将苹果渣用超临界CO2干燥技术进行干燥;超临界CO2干燥技术的条件为:压力:25MPa;CO2的流量:15L/h;温度:40℃;时间:50min;
(2)将干燥好的苹果渣先用超微粉碎机在6000rpm的转速下粉碎20s,然后用万能高速粉碎机在25000r/min的转速下粉碎60s,保留粒径≤0.125mm的部分,得到粉末物质;
(3)将步骤(2)得到的20份粉末物质加入至80份中筋小麦粉中混合均匀,得到混合粉;
(4)将6份食盐、0.48份单甘酯和30份水混合均匀,然后加入至混合粉中进行打粉,得到面絮混合物;
(5)将面絮混合物挤压熟化,得到挤压面筋半成品;
(6)将挤压面筋半成品、10份香辛料(包括4份辣椒粉、4份牛肉精粉,2份十三香)和6份植物油混合均匀,得到所述挤压面筋。
对比例3
本对比例提供一种挤压面筋。
与实施例3的不同之处在于,不添加粉末物质,挤压面筋的制备方法如下:
(1)将1.0份壳寡糖加入至80份中筋小麦粉中混合均匀,得到混合粉;
(2)将6份食盐、0.48份单甘酯和30份水混合均匀,然后加入至混合粉中进行打粉,得到面絮混合物;
(3)将面絮混合物挤压熟化,得到挤压面筋半成品;
(4)将挤压面筋半成品、10份香辛料(包括4份辣椒粉、4份牛肉精粉,2份十三香)和6份植物油混合均匀,得到挤压面筋。
对比例4
本对比例提供一种挤压面筋。
与实施例3的不同之处在于,步骤(2)中,将干燥好的苹果渣用高速粉碎机在30000r/min的转速下粉碎80s,得到粉末物质。
表1
以上已经描述了本发明的各实施例,上述说明是示例性的,并非穷尽性的,并且也不限于所披露的各实施例。在不偏离所说明的各实施例的范围和精神的情况下,对于本技术领域的普通技术人员来说许多修改和变更都是显而易见的。
Claims (8)
1.一种挤压面筋的制备方法,其特征在于,该制备方法包括:
(1)将苹果渣用超临界CO2干燥技术进行干燥;
(2)将干燥好的苹果渣先在4000-6000rpm的转速下进行粉碎,然后在20000-28000r/min的转速下进行粉碎,得到粉末物质;
(3)将壳寡糖和步骤(2)得到的粉末物质加入至中筋小麦粉中混合均匀,得到混合粉;
(4)将食盐、单甘酯和水混合均匀,然后加入至混合粉中进行打粉,得到面絮混合物;
(5)将面絮混合物挤压熟化,得到挤压面筋半成品;
(6)将挤压面筋半成品、香辛料和植物油混合均匀,得到所述挤压面筋。
2.根据权利要求1所述的制备方法,其中,步骤(1)中,所述超临界CO2干燥技术的条件为:
压力:15-45MPa;CO2的流量:10-25L/h;温度:35-65℃;时间:20-80min。
3.根据权利要求1所述的制备方法,其中,步骤(2)中,在4000-6000rpm的转速下粉碎的时间为10-25s。
4.根据权利要求1所述的制备方法,其中,步骤(2)中,在20000-28000r/min的转速下粉碎的时间为30-70s。
5.根据权利要求1所述的制备方法,其中,步骤(2)中,还包括:对粉末物质进行筛选,保留粒径≤0.2mm的的部分。
6.根据权利要求1所述的制备方法,其中,各组分的质量比为:
粉末物质:壳寡糖:中筋小麦粉:食盐:单甘酯:水=(10-30):(0.5-3.5):(70-90):(5-8):(0.4-0.6):(25-35)。
7.根据权利要求6所述的制备方法,其中,各组分的质量比为:
粉末物质:壳寡糖:中筋小麦粉:食盐:单甘酯:水=(14-22):(1.0-3.0):(75-85):(5.5-7:(0.45-0.5):(30-35)。
8.由权利要求1-7中任意一项所述的制备方法制备得到的挤压面筋。
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CN111296757A (zh) * | 2020-03-06 | 2020-06-19 | 武汉轻工大学 | 一种健康抗氧化挤压面制品及其制备方法 |
CN112021511A (zh) * | 2020-09-17 | 2020-12-04 | 武汉轻工大学 | 一种牛油果挤压面筋的制备方法 |
CN112674276A (zh) * | 2020-12-30 | 2021-04-20 | 武汉轻工大学 | 一种调味面筋的制备方法 |
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CN111296757A (zh) * | 2020-03-06 | 2020-06-19 | 武汉轻工大学 | 一种健康抗氧化挤压面制品及其制备方法 |
CN112021511A (zh) * | 2020-09-17 | 2020-12-04 | 武汉轻工大学 | 一种牛油果挤压面筋的制备方法 |
CN112674276A (zh) * | 2020-12-30 | 2021-04-20 | 武汉轻工大学 | 一种调味面筋的制备方法 |
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