CN111227178A - 萌芽方便粥及其制备方法和萌芽营养方便粥 - Google Patents
萌芽方便粥及其制备方法和萌芽营养方便粥 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及萌芽方便粥及其制备方法和萌芽营养方便粥,属于方便食品制备领域。萌芽方便粥的制备方法,包括以下步骤:a、将杂粮原料加水浸泡6‑8h,再沥干,置于25‑30℃下进行萌芽,将萌芽后的杂粮原料风干至含水量≤13%,得到萌芽类食物;其中,所述杂粮原料为谷物类原料和豆类原料中的至少一种;杂粮原料风干后,将谷物类原料进行脱壳;豆类原料不脱皮;b、将萌芽类食物加水蒸至绵软,冷却,在‑20~‑40℃下真空冻干,使含水量控制在6%以下,得到萌芽方便粥。本发明产品萌芽方便粥,口感细腻、无涩感,解决产品回生和沉淀等关键问题,改善全谷物产品的口感等食用品质,延长了保质期。
Description
技术领域
本发明涉及萌芽方便粥及其制备方法和萌芽营养方便粥,属于方便食品制备领域。
背景技术
随着人们保健意识的加强,天然绿色的杂粮越来越受到推崇,尤其谷子作为杂粮之首,愈被人们所青睐,但由于谷子特殊的大颗粒淀粉结构,其产品口感粗糙,食用品质较差,难以成为大众化主粮,产业链受到限制,目前市场上主要还是以原粮销售。
据《本草纲目》等医书记载,谷芽有快脾开胃,下气和中,消食化积等功能。相关谷芽主题的文献有387篇,其中有一百多篇文献是著名中医开具处方时使用谷芽治疗消食健胃等症,现代人类被诸多富贵病所困扰,消食健胃是关键,因此,我们有必要将萌芽谷子研制成食品,使人类在不吃药的情况下,用食补代替药补,调节人体器官机能,达到延年益寿之功效,且使谷子等杂粮成为大众化主食,更拓宽谷子的产品加工销售渠道,提高谷子的附加值。
另一方面,随着中国经济的迅速发展,尤其是生活节奏的加快,促使人们改变了传统的生活方式。人们越来越不愿在厨房里多花时间,因此,方便食品得到了快速的发展。早期的方便食品主要立足于便宜、方便,而现在,方便食品的卫生、营养、口感也是消费者考虑的重要因素。将谷物类、豆类等杂粮制备为方便食品,将会有广阔的市场前景。
然而,全谷物自身存在加工不方便、食用口感差、干燥后回生、复水后沉淀、贮存期短等问题,制约其发展。例如全谷物中的脂类物质更容易被氧化,因为抗氧化剂在加工过程中被破坏,脂类得不到保护。全谷物中的脂类物质含量比精加工谷物高。同样,豆类杂粮也存在复水后产品回生和沉淀、保质期短等问题。为了解决上述问题,在现有技术中,通常是将全谷物或豆类杂粮制粉或破碎为小颗粒后,再制备为粥。但是,将谷物或豆类杂粮破碎后,会破坏了杂粮原有的口感。
申请号为201310046615.3的中国专利《一种谷物方便粥的加工方法》公开了一种谷物方便粥的制备方法:先将谷物制粉,加水混合后进行挤压制得颗粒状的全谷物粥米,再进行干燥制得谷物方便粥。该方法可以改善谷物粥的口感、保质期短、回生等问题。
但是上述谷物方便粥的制备方法,不仅操作复杂,而且容易损失营养,破坏了谷物原料原有的口感。
发明内容
本发明要解决的第一个技术问题是提供一种萌芽方便粥的制备方法。本发明的制备方法通过将谷物类原料、豆类原料进行适当发芽,再蒸熟、冻干,克服了现有技术全谷物、豆类制备方便食品中存在的加工难、口感差的问题。
萌芽方便粥的制备方法,包括以下步骤:
a、将杂粮原料加水浸泡6-8h,再沥干,置于25-30℃下进行萌芽,将萌芽后的杂粮原料风干至含水量≤13%,得到萌芽类食物;其中,所述杂粮原料为谷物类原料和豆类原料中的至少一种;杂粮原料风干后,需要将谷物类原料进行脱壳,豆类原料不脱皮;
b、将萌芽类食物加水蒸至绵软,冷却,在-20~-40℃下真空冻干,使含水量控制在6%以下,得到萌芽方便粥。
优选的,所述谷物类原料为谷子、藜麦、糜子和苦荞中的至少一种;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆中的至少一种;更优选的,所述谷物类原料为谷子、藜麦、糜子和苦荞的混合物;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆的混合物。
优选的,步骤a中,所述杂粮原料为谷物类原料时,当0mm<谷物类萌芽长度≤0.5mm,进行风干;所述杂粮原料为豆类原料时,当0mm<豆类原料萌芽长度≤1mm,进行风干。
优选的,步骤a中,豆类原料在浸泡前,先用沸水冲1-2min,再加冷水浸泡6-8h;更优选的,豆类原料与沸水的重量比为1:3-6;进一步优选的,豆类原料与沸水的重量比为1:4。
优选的,步骤a中,浸泡时,将杂粮原料与水的重量比为1:1-2混合;更优选的,杂粮原料与水的重量比为1:1。
优选的,步骤a中,杂粮原料的萌芽温度为26℃,萌芽时间为18-20h。
优选的,步骤b中,蒸萌芽类食物时,将萌芽类食物与水的重量比为1:3-5混合;更优选的,萌芽类食物与水的重量比为1:4。
本发明还提供一种萌芽方便粥。
萌芽方便粥,采用所述的萌芽方便粥的制备方法制备而成。
优选的,萌芽方便粥采用的杂粮原料为谷物类原料和豆类原料。
本发明解决的第三个技术问题是提供一种萌芽营养方便粥。
萌芽营养方便粥,将所述的萌芽方便粥与汤料粉混合制得;其中,所述汤料粉的制备方法为:采用糯性原料磨浆,胶磨,均质,过滤,再于50-80℃干燥,制粉;优选的,所述糯性原料为糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯中的至少一种;更优选的,所述糯性原料为糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯的混合物。
本发明的有益效果:
1、本专利利用谷芽和豆芽的消食健胃等特殊功效,研制成保健功能食品,解决产品回生和沉淀等关键问题,改善全谷物产品的口感等食用品质,增加谷子产品的花色品种。
2、本发明解决了小米和豆类干制品脂肪酸容易酸败变质的关键问题,延长了保质期。
3、本发明方便粥食用方便,复水时间短,沸水冲泡仅需1min,复水后的粥保持了谷物和豆类等原材料的色香味形。
4、本发明产品营养均衡,糊化性强,口感细腻滑爽,无涩感。
具体实施方式
本发明萌芽方便粥的制备方法,包括以下步骤:
a、将杂粮原料加水浸泡6-8h,再沥干,置于25-30℃下进行萌芽,将萌芽后的杂粮原料风干至含水量≤13%,得到萌芽类食物;其中,所述杂粮原料为谷物类原料和豆类原料中的至少一种;
杂粮原料风干后,如果是谷物原料,需要将谷物类原料进行脱壳,再进行b步骤的处理;如果是豆类原料,不需要脱皮处理,直接进行b步骤的处理;
b、将萌芽类食物加水蒸至绵软,冷却,在-20~-40℃下真空冻干,使含水量控制在6%以下,得到萌芽方便粥。
其中,步骤a中,将杂粮原料加水浸泡,其目的是为了促进杂粮原料发芽。
发芽后的杂粮更增强了杂粮的消食健胃等功能,也更有利于制备的营养方便粥的保质期的延长、口感的改善以及复水时间的缩短。
优选的,所述谷物类原料为谷子、藜麦、糜子和苦荞中的至少一种;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆中的至少一种;
其中,所述黄豆在发芽过程中,蛋白质利用率较黄豆要提高10%左右。另外,黄豆中含有的不能被人体吸收,又易引起腹胀的棉子糖等物质,在发芽过程中这类物质大部分被降解破坏、急剧下降乃至全部消失,这就避免了吃黄豆后腹胀现象的发生。黄豆在发芽过程中,由于酶的作用,更多的钙、磷、铁、锌等矿物质元素被释放出来,这又增加了黄豆中矿物质的人体利用率。黄豆生芽后天门冬氨酯急剧增加,发现豆芽中含有一种干扰素生剂,能诱生干扰素,增加体内抗生素,增加体内抗病毒、抗癌肿的能力。黄豆芽健脾养肝,其中维生素B2含量较高,春季适当吃黄豆芽有助于预防口角发炎。
绿豆芽:中医认为,绿豆芽其性凉、味甘无毒,能清暑热、调五脏、解诸毒、利尿除湿,可用于饮酒过度、湿热郁滞、食少体倦。高血压和冠心病患者,夏季可常食素炒绿豆芽。民间用绿豆芽同鲫鱼炖服,治乳汁不下。绿豆芽榨汁,加白糖代茶饮,治尿路感染、小便赤热、尿频等症。含有纤维素,若与韭菜同炒或凉拌,用于老年及幼儿便秘,既安全又有良效。绿豆芽容易消化,具有清热解毒、利尿除湿的作用,适合湿热郁滞、口干口渴、小便赤热、便秘、目赤肿痛等人群食用。
黑豆芽养肾,含有丰富的钙、磷、铁、钾等矿物质及多种维生素,含量比绿豆芽还高。
豌豆芽护肝,富含维生素A、钙和磷等营养成分,蚕豆芽健脾,有补铁、钙、锌等功效。
其中,谷物类原料、豆类原料的种类和配比可以按照喜好、口感或者市场需求进行随意搭配。
为了营养和口感更丰富,更优选的,所述谷物类原料为谷子、藜麦、糜子和苦荞的混合物;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆的混合物。
优选的,步骤a中,所述杂粮原料为谷物类原料时,当0mm<谷物类萌芽长度≤0.5mm时,进行风干;所述杂粮原料为豆类原料,当0mm<豆类原料萌芽长度≤1mm时,进行风干。
其中,将谷物类的萌芽长度限定在≤0.5mm,豆类的萌芽长度限定在≤1mm,其目的是防止发芽的杂粮在进行脱壳或者其他后续操作时,使萌发的谷芽或豆芽损伤甚至掉落,起不到萌芽的效果,并且影响感官。
优选的,为了使豆类表皮软化,使豆类更易萌芽,步骤a中,豆类原料在浸泡前,用沸水冲1-2min;更优选的,豆类原料与沸水的重量比为1:3-6;进一步优选的,豆类原料与沸水的重量比为1:4。
优选的,步骤a中,杂粮原料与水的重量比为1:1-2;更优选的,杂粮原料与水的重量比为1:1。
优选的,步骤a中,杂粮原料的萌芽温度为26℃,萌芽时间为18-20h。
优选的,步骤b中,萌芽类食物与水的重量比为1:3-5;更优选的,萌芽类食物与水的重量比为1:4。
本发明还提供一种萌芽方便粥。
萌芽方便粥,采用所述的萌芽方便粥的制备方法制备而成。本发明的萌芽方便粥的原料,可以只为谷物类原料,也可只为豆类原料,也可以将豆类原料和谷物类原料混合在一起。
为了增加萌芽营养方便粥后的营养,可以将上述制得的任意一种萌芽方便粥与营养汤料粉混合。
比如,可以将谷物类原料与营养汤料粉混合;也可以将豆类原料与营养汤料粉混合;也可以将谷物类原料、豆类原料与营养汤料粉混合。
其中,所述汤料粉的制备方法为:采用糯性原料磨浆,胶磨,均质,过滤,再于50-80℃干燥,制粉;所述糯性原料可以选择糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯中的至少一种;糯性原料的种类和配比可以按照喜好、口感或者市场需求进行随意搭配。
为了更丰富的营养和口感,优选的,所述糯性原料为糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯的混合物。其中,汤料粉的制备方法中,干燥方法优选为辊筒干燥,干燥温度为60℃。
萌芽方便粥或萌芽营养方便粥的食用方法,只需要将沸水倒入萌芽方便粥或萌芽营养方便粥,混匀,静置1min,即可。复水后的方便粥,口感绵软,不回生,谷物类和豆类等原料不与水分层。其中,沸水的加入量可以依据个人口感进行添加。
下面结合实施例对本发明的具体实施方式做进一步的描述,并不因此将本发明限制在所述的实施例范围之中。
下述实施例和对比例中,所述的谷子、藜麦、糜子、苦荞、黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆均为相同品种。
实施例1
按谷子、藜麦、糜子、苦荞按质量比1:1:1:1得到谷物类原料,按谷物类原料与水的重量比为1:1加水,浸泡7h,沥干水,在26℃萌芽18-20小时,看到谷物类原料刚好萌芽,且萌芽的长度≤0.5mm,将谷物类原料风干至含水量为13%,再脱壳,得到萌芽米类。
按萌芽米类与水的重量比为1:4混合,用蒸箱蒸制30min,使米粒绵软,冷却,-30℃真空冻干14h,水分控制在6%,得到萌芽米类方便粥。
实施例2
将黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆按质量比1:1:1:1:1:1:1混合得到豆类原料,用沸水冲2min,沸水与豆类原料的重量比为4:1;
按豆类原料与水的重量比为1:1加冷水,浸泡7h,沥干水,在26℃萌芽18-20小时,看到豆类原料刚好萌芽,且萌芽的长度≤1mm,将豆类原料风干至含水量为13%,得到萌芽豆类。
按萌芽豆类与水的重量比为1:4混合,用蒸箱蒸制60min,使豆粒绵软,冷却,-30℃真空冻干14h,水分控制在6%,得到萌芽豆类方便粥。
实施例3
制备汤料粉:
将糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞、红薯按质量比为1:1:1:1:1:1:1:1混合,加水磨浆,胶磨,均质,过滤,再于60℃辊筒干燥,制粉,得到汤料粉。
将汤料粉与实施例1制得的萌芽米类、实施例2制得的萌芽豆类按重量比为4:2:2混合,得到萌芽营养方便粥。
对比例1
按谷子、藜麦、糜子、苦荞按质量比1:1:1:1得到谷物类原料,按谷物类原料与水的重量比为1:1加水,浸泡7h,沥干水,再风干至含水量为13%,脱壳得到混合米。
按混合米与水的重量比为1:4混合,用蒸箱蒸制30min,使米粒绵软,冷却,-30℃真空冻干14h,水分控制在6%,得到米类方便粥。
对比例2
将黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆按质量比1:1:1:1:1:1:1混合得到豆类原料,用沸水冲2min,沸水与豆类原料的重量比为4:1;
按豆类原料与水的重量比为1:1加冷水,浸泡7h,沥干水,风干至含水量为13%,得到混合豆类。
按混合豆类与水的重量比为1:4混合,用蒸箱蒸制60min,使豆粒绵软,冷却,-30℃真空冻干14h,水分控制在6%,得到豆类方便粥。
试验例1
分别取实施例1-3、对比例1-2制得的方便粥各100g进行复水。往方便粥中各加入400g沸水,搅拌均匀,静置1min后,对制得的方便粥分别进行品尝和观察。
其中实施例1、实施例2和实施例3制得的方便粥,均口感绵软、细腻滑爽,无涩感,且原料与水混合均匀,无分层、原料不沉淀。
而对比例1和对比例2的粥,米类或豆类均涩感,且原料与水分层。
试验例2
将实施例1-3,对比例1-2制得的方便粥各取500g置于完全相同的环境中,选择放置在室内干燥阴凉通风处,放置4个月,比较各方便粥的气味。其中,对比例1和对比例2制得的方便粥,均能闻到一股刺鼻的油哈味;而实施例1-3制得的方便粥没有产生特殊气味。放置12个月后,实施例1-3制得的方便粥,仍然闻不到油哈味等特殊气味。
对比例1-2制得的未萌芽的谷类或豆类方便粥保质期相较于实施例1-3经过萌芽后的谷类和豆类方便粥的保质期短,其原因是,经萌芽后的谷物类原料或豆类原料,脂肪含量降低,因此不易酸败变质。
试验例3
本发明实施例1和对比例1使用的谷子为晋谷21号。测试晋谷21号萌芽前和萌芽后的脂肪含量,结果如表1所示。
表1
样品名称 | 脂肪含量/% |
晋谷21号小米 | 3.84±0.01 |
晋谷21号萌芽小米 | 3.71±0.01 |
Claims (10)
1.萌芽方便粥的制备方法,其特征在于,包括以下步骤:
a、将杂粮原料加水浸泡6-8h,再沥干,置于25-30℃下进行萌芽,将萌芽后的杂粮原料风干至含水量≤13%,得到萌芽类食物;其中,所述杂粮原料为谷物类原料和豆类原料中的至少一种;杂粮原料风干后,需要将谷物类原料进行脱壳,豆类原料不脱皮;
b、将萌芽类食物加水蒸至绵软,冷却,在-20~-40℃下真空冻干,使含水量控制在6%以下,得到萌芽方便粥。
2.根据权利要求1所述的萌芽方便粥的制备方法,其特征在于,所述谷物类原料为谷子、藜麦、糜子和苦荞中的至少一种;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆中的至少一种;优选的,所述谷物类原料为谷子、藜麦、糜子和苦荞的混合物;所述豆类原料为黄豆、绿豆、豌豆、芸豆、红小豆、黑豆和花生豆的混合物。
3.根据权利要求1或2所述的萌芽方便粥的制备方法,其特征在于,步骤a中,杂粮原料为谷物类原料时,当0mm<谷物类萌芽长度≤0.5mm,进行风干;杂粮原料为豆类原料时,当0mm<豆类原料萌芽长度≤1mm,进行风干。
4.根据权利要求1所述的萌芽方便粥的制备方法,其特征在于,步骤a中,豆类原料在浸泡前,先用沸水冲1-2min;优选的,豆类原料与沸水的重量比为1:3-6;更优选的,豆类原料与沸水的重量比为1:4。
5.根据权利要求1所述的萌芽方便粥的制备方法,其特征在于,步骤a中,浸泡时,杂粮原料与水的重量比为1:1-2;优选的,杂粮原料与水的重量比为1:1。
6.根据权利要求1所述的萌芽方便粥的制备方法,其特征在于,步骤a中,杂粮原料的萌芽温度为26℃,萌芽时间为18-20h。
7.根据权利要求1-6任一项所述的萌芽方便粥的制备方法,其特征在于,步骤b中,蒸萌芽类食物时,萌芽类食物与水的重量比为1:3-5;优选的,萌芽类食物与水的重量比为1:4。
8.萌芽方便粥,其特征在于,采用权利要求1-7任一项所述的萌芽方便粥的制备方法制备而成。
9.根据权利要求8所述的萌芽方便粥,其特征在于,萌芽方便粥采用的杂粮原料为谷物类原料和豆类原料。
10.萌芽营养方便粥,其特征在于,将权利要求8或9所述的萌芽方便粥与汤料粉混合制得;其中,所述汤料粉的制备方法为:采用糯性原料磨浆,胶磨,均质,过滤,再于50-80℃干燥,制粉;优选的,所述糯性原料为糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯中的至少一种;更优选的,所述糯性原料为糯小米、糯糜米、豇豆、糯玉米、南瓜、红枣、枸杞和红薯的混合物。
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