CN111280396A - 一种去皮去腥的青豆全粉的制作方法 - Google Patents
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Abstract
一种去皮去腥的青豆全粉的制作方法,包括以下步骤:(1)原料预处理、(2)青豆去皮、(3)护色去腥、(4)一次干燥、(5)粉碎过筛和(6)二次干燥。本发明开发了一种番茄的漂烫结合脱皮方法,既有效脱除了番茄表皮,改善了产品口感,又通过漂烫,对番茄起到了良好的护色效果。与传统制备青豆粉方法相比,本发明未经过预煮、蒸煮等过程节约了能源。干燥温度等采用低温,在干燥产品的过程中,对青豆粉的色泽破坏较小,并且营养物质流失较少,最大限度的保持青豆原有的滋味和营养物质。并且操作过程简单,适合工业化大规模生产。
Description
技术领域
本发明属于食品加工技术领域,涉及一种去皮去腥的青豆全粉的制作方法。
背景技术
青豆属于豆科大豆属一年生攀缘草本植物,是我国重要粮食作物之一。按其子叶的颜色,又可分为青皮青仁大豆和绿皮黄仁大豆两种。青豆中富含不饱和脂肪酸与大豆磷脂,有保持血管弹性、健脑和防止脂肪肝形成的作用;青豆能为人体提供儿茶素以及表儿茶素两种类黄酮抗氧化剂,有效去除体内的自由基,预防由自由基引起的疾病,延缓身体衰老速度。青豆中还含有两种类胡萝卜素:α-胡萝卜素和β-胡萝卜素。血液中α-胡萝卜素的含量越高,个体的寿命越长。β-胡萝卜素也是一种抗氧化剂,具有解毒作用,能够降低患有心脏病以及癌症的风险。青豆中富含皂角苷、蛋白酶抑制剂、异黄酮、钼、硒等抗癌成分,对前列腺癌、皮肤癌、肠癌、食道癌等几乎所有的癌症都有抑制作用。青豆除了含有蛋白质和纤维,它也是人体摄取维生素A、维生素C和维生素K,以及维生素B的主要来源食物之一。青豆还能提供少量钙,磷,钾,铁,锌、硫胺素和核黄素。
青豆全粉是以新鲜青豆为原料,经过清洗、去皮、挑选、漂洗、预煮、冷却、蒸煮、捣泥等工艺过程,经脱水干燥而得的细颗粒状、片屑状或粉末状产品。因为几乎保留了除皮以外的所有干物质,因而产品复水后能较好地呈现青豆的色泽和香气。与新鲜青豆相比,青豆全粉水分含量大大降低,营养成分富集,保健功效增强,易于运输和保存,便流通加工应用。此外,研究表明青豆全粉具有良好的加工性能,青豆全粉的加工利用途径几乎涵盖了所有种类的食品,例如,除了可以直接冲调外,还能作为原辅料生产冰激凌、糕点、饮料、果酱、休闲食品等。虽然青豆全粉的应用研究还不充分,但是普通青豆多途径的应用提示其具有良好的加工应用特性。青豆全粉色泽美观,营养丰富,加工应用范围广,能有效地解决当前青豆加工应用中存在的周期短,应用面窄等问题,是极好的食品加工原料和辅料。
青豆全粉属于果蔬类产品,面临着加工过程中存在的营养物质流失、色泽变化、风味改变、粉碎导致细胞破坏等问题。因此,青豆全粉工艺优化要在这些突出问题上找到解决方案并优化工艺,最终得到品质优良的产品。
发明内容
本发明的目的在于提供一种去皮去腥的青豆全粉的制作方法。
为实现上述目的及其他相关目的,本发明提供的技术方案是:一种去皮去腥的青豆全粉的制作方法,包括下列步骤:
步骤1:将青豆用纯化水清洗干净,然后沥去表面水分,备用;对清洗后的青豆,以粒径为标准进行分级;分级标准为:一级的粒径为大于或等于5 mm,且小于7mm;二级的粒径为大于或等于7 mm ,且小于8 mm;三级的粒径为大于或等于8 mm,且小于9 mm;四级的粒径为大于或等于9 mm ,且小于10 mm,五级的粒径为大于或等于10mm;
步骤2:将青豆按级别分别进行蒸汽漂烫处理,蒸汽为符合食品卫生要求的温度103-108℃的蒸汽,不同级别青豆的漂烫时间为:一级50-70s,二级70-80s,三级80-90s,四级90-100s,五级100-110s;
步骤3:将蒸汽漂烫处理后的青豆浸没到其5-10倍质量的冷水中,冷水为食品级纯化水,冷水温度0-8℃;
步骤4:对青豆和浸泡水进行超声波处理,处理时间5-10min;对超声波处理后的青豆和浸泡水,以转速30-60r/min进行滚动处理5-10min,收集脱皮后的青豆仁;
步骤5:将70-80重量份的碳酸钠、10-15重量份的碳酸氢钠、10-15重量份的醋酸镁混合均匀得到混合粉;将混合粉与纯化水按质量比1-3:100混合,加热并保温在70-75℃,得到护色去腥溶液;
步骤6:将青豆仁与护色去腥溶液按质量比1-2:10混合,保温在70-75℃,处理完成后,取出青豆仁;
步骤7:对青豆仁进行真空干燥,参数为真空表压-0.09~-0.10MPa、温度60-70℃,不同级别青豆的干燥时间为:一级50-70min,二级70-80min,三级80-90min,四级90-100min,五级100-110min;
步骤8:将步骤7得到的青豆仁降温至室温,然后粉碎至80-160目,得到粉体,然后对粉体进行真空干燥,参数为真空表压-0.09~-0.10MPa、温度45-50℃,干燥时间为2-3h,即得到去皮去腥的青豆全粉。
优选的技术方案为:超声波处理的工艺参数为:超声波频率为25-35 KHz、功率密度为0.3-0.5W/cm2。
优选的技术方案为:滚动处理在绞龙或者滚筒里进行。
由于上述技术方案运用,本发明与现有技术相比具有的优点是:
1、本发明方法营养物质流失较少,色泽与青豆原料色泽接近,最大化的保留了青豆粉的风味物质。
2、与传统制备青豆粉方法相比,本发明未经过预煮、蒸煮等过程节约了能源。干燥温度等采用低温,在干燥产品的过程中,对青豆粉的色泽破坏较小,并且营养物质流失较少,最大限度的保持青豆原有的滋味和营养物质。并且操作过程简单,适合工业化大规模生产。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1:一种去皮去腥的青豆全粉的制作方法
一种去皮去腥的青豆全粉及其制作方法,其特征在于,包括以下技术步骤。
(1)原料预处理
原料为新鲜、成熟的青豆。
清洗。将青豆采用食品级纯化水清洗,然后沥去表面水分,备用。
分级。将清洗后的青豆,采用粒径分级的方法,分成5个级别。分级标准为:一级的粒径为大于或等于5 mm,且小于7mm;二级的粒径为大于或等于7 mm ,且小于8 mm;三级的粒径为大于或等于8 mm,且小于9 mm;四级的粒径为大于或等于9 mm ,且小于10 mm,五级的粒径为大于或等于10mm。
(2)青豆去皮
蒸汽漂烫。将青豆按级别分别进行蒸汽漂烫处理,蒸汽为符合食品卫生要求的温度105℃的蒸汽,不同级别青豆的漂烫时间为:一级60s,二级75s,三级85s,四级95s,五级105s。
速冷。将蒸汽漂烫处理后的青豆,迅速浸没到8倍质量的冷水中,冷水为食品级纯化水,冷水温度4℃。
超声波处理。将速冷后的青豆和浸泡水,采用超声波频率30 KHz、功率密度0.4W/cm2,处理时间7min。
滚动脱皮。将超声波处理后的青豆和浸泡水,采用转速45r/min的滚动处理7min,通过青豆之间的碰撞、青豆与水之间的摩擦,使青豆脱去表皮。所述的滚动,可以采用绞龙或者滚筒的方式实现。收集脱皮后的青豆仁,备用。本实施例具体选择绞龙。
(3)护色去腥
共振声混合。将75重量份的碳酸钠、12重量份的碳酸氢钠、12重量份的醋酸镁混合,得到混合粉。
配制护色去腥溶液。将混合粉与食品级纯化水按质量比1:100混合,加热并保温在72℃,得到护色去腥溶液,备用。
超声波辅助浸泡处理。将(2)中的青豆仁与护色去腥溶液按质量比1.5:10混合,保温在72℃;同时,使溶液每间隔6.5min,启动超声波处理一次,超声波频率30KHz、功率密度0.4 W/cm2,每次处理时间2 min;超声波辅助浸泡处理时间约40 min。处理完成后,取出青豆仁,备用;护色去腥溶液可重复使用4-5次。
(4)一次干燥
将护色去腥后的真空干燥,参数为真空表压-0.095MPa、温度65℃,不同级别青豆的干燥时间为:一级60min,二级75min,三级85min,四级95min,五级105min。一次干燥的判断标准为:a. 用手捏感觉较硬,无法轻易捏瘪,无明显水渍;b. 无豆腥味且与原豆的气味相近。
(5)粉碎过筛
将一次干燥后的青豆仁降温至室温,然后采用食品级粉碎机,粉碎至100目,得到粉体,备用。
(6)二次干燥
将(5)的粉体再次采用真空干燥处理,参数为真空表压-0.095MPa、温度48℃,干燥时间为2.5h,至粉体含水量为6%,即得到去皮去腥的青豆全粉。
实施例2:一种去皮去腥的青豆全粉的制作方法
一种去皮去腥的青豆全粉的制作方法,包括下列步骤:
步骤1:将青豆用纯化水清洗干净,然后沥去表面水分,备用;对清洗后的青豆,以粒径为标准进行分级;分级标准为:一级的粒径为大于或等于5 mm,且小于7mm;二级的粒径为大于或等于7 mm ,且小于8 mm;三级的粒径为大于或等于8 mm,且小于9 mm;四级的粒径为大于或等于9 mm ,且小于10 mm,五级的粒径为大于或等于10mm;
步骤2:将青豆按级别分别进行蒸汽漂烫处理,蒸汽为符合食品卫生要求的温度103-108℃的蒸汽,不同级别青豆的漂烫时间为:一级50s,二级70s,三级80s,四级90s,五级100s;
步骤3:将蒸汽漂烫处理后的青豆浸没到其5倍质量的冷水中,冷水为食品级纯化水,冷水温度0℃;
步骤4:对青豆和浸泡水进行超声波处理,处理时间5min;对超声波处理后的青豆和浸泡水,以转速30r/min进行滚动处理5min,收集脱皮后的青豆仁;
步骤5:将70重量份的碳酸钠、10重量份的碳酸氢钠、10重量份的醋酸镁混合均匀得到混合粉;将混合粉与纯化水按质量比2:100混合,加热并保温在72℃,得到护色去腥溶液;
步骤6:将青豆仁与护色去腥溶液按质量比1:10混合,保温在74℃,处理完成后,取出青豆仁;
步骤7:对青豆仁进行真空干燥,参数为真空表压-0.09MPa、温度60℃,不同级别青豆的干燥时间为:一级50min,二级70min,三级80min,四级90min,五级100min;
步骤8:将步骤7得到的青豆仁降温至室温,然后粉碎至80目,得到粉体,然后对粉体进行真空干燥,参数为真空表压-0.09MPa、温度45℃,干燥时间为2h,即得到去皮去腥的青豆全粉。
优选的实施方式为:超声波处理的工艺参数为:超声波频率为25KHz、功率密度为0.3 W/cm2。
优选的实施方式为:滚动处理在绞龙里进行。
实施例3:一种去皮去腥的青豆全粉的制作方法
一种去皮去腥的青豆全粉的制作方法,包括下列步骤:
步骤1:将青豆用纯化水清洗干净,然后沥去表面水分,备用;对清洗后的青豆,以粒径为标准进行分级;分级标准为:一级的粒径为大于或等于5 mm,且小于7mm;二级的粒径为大于或等于7 mm ,且小于8 mm;三级的粒径为大于或等于8 mm,且小于9 mm;四级的粒径为大于或等于9 mm ,且小于10 mm,五级的粒径为大于或等于10mm;
步骤2:将青豆按级别分别进行蒸汽漂烫处理,蒸汽为符合食品卫生要求的温度103-108℃的蒸汽,不同级别青豆的漂烫时间为:一级70s,二级80s,三级90s,四级100s,五级110s;
步骤3:将蒸汽漂烫处理后的青豆浸没到其10倍质量的冷水中,冷水为食品级纯化水,冷水温度8℃;
步骤4:对青豆和浸泡水进行超声波处理,处理时间10min;对超声波处理后的青豆和浸泡水,以转速60r/min进行滚动处理10min,收集脱皮后的青豆仁;
步骤5:将80重量份的碳酸钠、15重量份的碳酸氢钠、15重量份的醋酸镁混合均匀得到混合粉;将混合粉与纯化水按质量比3:100混合,加热并保温在75℃,得到护色去腥溶液;
步骤6:将青豆仁与护色去腥溶液按质量比2:10混合,保温在75℃,处理完成后,取出青豆仁;
步骤7:对青豆仁进行真空干燥,参数为真空表压-0.10MPa、温度70℃,不同级别青豆的干燥时间为:一级70min,二级80min,三级90min,四级100min,五级110min;
步骤8:将步骤7得到的青豆仁降温至室温,然后粉碎至160目,得到粉体,然后对粉体进行真空干燥,参数为真空表压-0.10MPa、温度50℃,干燥时间为3h,即得到去皮去腥的青豆全粉。
优选的实施方式为:超声波处理的工艺参数为:超声波频率为35 KHz、功率密度为0.5W/cm2。
优选的实施方式为:滚动处理在滚筒里进行。
以上所述者仅为用以解释本发明之较佳实施例,并非企图具以对本发明做任何形式上之限制,是以,凡有在相同之发明精神下所作有关本发明之任何修饰或变更,皆仍应包括在本发明意图保护之范畴。
Claims (3)
1.一种去皮去腥的青豆全粉的制作方法,其特征在于:包括下列步骤:
步骤1:将青豆用纯化水清洗干净,然后沥去表面水分,备用;对清洗后的青豆,以粒径为标准进行分级;分级标准为:一级的粒径为大于或等于5 mm,且小于7mm;二级的粒径为大于或等于7 mm ,且小于8 mm;三级的粒径为大于或等于8 mm,且小于9 mm;四级的粒径为大于或等于9 mm ,且小于10 mm,五级的粒径为大于或等于10mm;
步骤2:将青豆按级别分别进行蒸汽漂烫处理,蒸汽为符合食品卫生要求的温度103-108℃的蒸汽,不同级别青豆的漂烫时间为:一级50-70s,二级70-80s,三级80-90s,四级90-100s,五级100-110s;
步骤3:将蒸汽漂烫处理后的青豆浸没到其5-10倍质量的冷水中,冷水为纯化水,冷水温度0-8℃;
步骤4:对青豆和浸泡水进行超声波处理,处理时间5-10min;对超声波处理后的青豆和浸泡水,以转速30-60r/min进行滚动处理5-10min,收集脱皮后的青豆仁;
步骤5:将70-80重量份的碳酸钠、10-15重量份的碳酸氢钠、10-15重量份的醋酸镁混合均匀得到混合粉;将混合粉与纯化水按质量比1-3:100混合,加热并保温在70-75℃,得到护色去腥溶液;
步骤6:将青豆仁与护色去腥溶液按质量比1-2:10混合,保温在70-75℃,处理完成后,取出青豆仁;
步骤7:对青豆仁进行真空干燥,参数为真空表压-0.09~-0.10MPa、温度60-70℃,不同级别青豆的干燥时间为:一级50-70min,二级70-80min,三级80-90min,四级90-100min,五级100-110min;
步骤8:将步骤7得到的青豆仁降温至室温,然后粉碎至80-160目,得到粉体,然后对粉体进行真空干燥,参数为真空表压-0.09~-0.10MPa、温度45-50℃,干燥时间为2-3h,即得到去皮去腥的青豆全粉。
2.根据权利要求1所述的去皮去腥的青豆全粉的制作方法,其特征在于:超声波处理的工艺参数为:超声波频率为25-35 KHz、功率密度为0.3-0.5W/cm2。
3.根据权利要求1所述的去皮去腥的青豆全粉的制作方法,其特征在于:滚动处理在绞龙或者滚筒里进行。
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CN112916082A (zh) * | 2021-01-12 | 2021-06-08 | 北京工商大学 | 一种基于物理的玉米籽粒高效脱皮方法 |
CN113303439A (zh) * | 2021-04-17 | 2021-08-27 | 广州市传稻食品有限公司 | 一种豌豆的去腥方法 |
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CN112617249A (zh) * | 2021-01-12 | 2021-04-09 | 北京工商大学 | 一种大豆籽粒的高效物理脱皮方法 |
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CN112617249B (zh) * | 2021-01-12 | 2022-02-18 | 北京工商大学 | 一种大豆籽粒的高效物理脱皮方法 |
CN112916082B (zh) * | 2021-01-12 | 2022-03-01 | 北京工商大学 | 一种基于物理的玉米籽粒高效脱皮方法 |
CN113303439A (zh) * | 2021-04-17 | 2021-08-27 | 广州市传稻食品有限公司 | 一种豌豆的去腥方法 |
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