CN111296799A - 一种葛米及其制备方法 - Google Patents
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Abstract
本发明提供一种葛米及其制备方法,该葛米含葛根淀粉和葛根氧化淀粉以及凝聚剂魔芋精粉,通过调浆、均质、预糊化、制粒等步骤制得;该葛米可用于煮粥,代替西米,具有清热解毒、滋补营养、防暑降温、养颜护肤等功效。
Description
技术领域
本发明涉及一种葛米及其制备方法,属食品加工技术领域。
背景技术
葛根为豆科植物野葛的干燥根,习称野葛,具有解肌退热,透疹,生津止渴,升阳止泻的功效,主要用于表证发热、项背强痛、麻疹不透、热病口渴、阴虚消渴、热泻热痢、脾虚泄泻等的治疗。
葛根是药食同源植物之一,葛根淀粉是其中最主要的营养物质,同时具有一定的保健作用,具有清热解毒、滋补营养、防暑降温、养颜护肤等功效,已开发出多种野葛根淀粉保健食品。葛根淀粉中直链淀粉含量约18%-23%,淀粉颗粒呈多角形,粒径4.4-20μm,平均粒径约12.2μm,糊化温度一般在57.5-64.7℃之间,葛根淀粉粒晶体结构为C型,结晶度为18%左右,且葛根淀粉对α-淀粉酶的作用高度敏感。
氧化淀粉是淀粉在酸、碱、中性介质中与氧化剂作用,使淀粉氧化而得到的一种变性淀粉。氧化淀粉使淀粉糊化温度降低,热糊粘度变小而热稳定性增加,产品颜色洁白,糊透明,成膜性好,抗冻融性好,是低粘度高浓度的增稠剂。氧化淀粉在食品中广泛应用于蛋黄酱、冰激凌、牛皮糖、色拉调酱、柠檬酸酪、软糕点及调味料、淀粉果冻、番茄酱、草莓酱、辣椒酱及面包等食品中,代替阿拉伯胶生产胶母糖、糖果、软糖、蜜饯,用作炸鱼类食品的敷料和拌粉。在医药工业中,氧化淀粉可用于治疗各种原因引起的氮质血症和慢性肾炎、高血压、糖尿病引起的尿毒症。葛根中的氧化淀粉源于葛根在生长、采挖受伤、储藏等过程中,经酶的作用及与环境作用而自然产生;在葛根淀粉的制备加工过程中也会有葛根氧化淀粉的产生,与普通淀粉相比,葛根淀粉更易被氧化。因此从生产葛根淀粉的废水中可以回收制备得到大量的葛根氧化淀粉。
发明人在对葛根淀粉和葛根氧化淀粉的长期研究中惊喜地发现,以葛根淀粉和葛根氧化淀粉为原料,经过特殊的制备工艺,可制得一种葛米,用于煮粥,可以代替西米,具有清热解毒、滋补营养、防暑降温、养颜护肤等功效。
据此,发明人完成了本发明。
发明内容
本发明提供一种葛米,其以葛根淀粉、葛根氧化淀粉和魔芋精粉为原料制备而成。
进一步地,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为5~20:0.5~4:0.05~0.5。
更进一步地,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为8~15:1~3:0.08~0.2。
在一实施方案中,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为10:2:01。
本发明还提供上述葛米的制备方法,其包括如下步骤:
(1)调浆:按处方量取葛根淀粉、葛根氧化淀粉和魔芋精粉,加入预先加热至50~60℃的纯净水中,搅拌5~10分钟得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质2~3次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米。
本发明具有以下有益效果:
1.本发明葛米具有葛根的天然风味,颗粒香糯自然、晶莹剔透;
2.本发明葛米具有清热解毒、滋补营养、防暑降温、养颜护肤的作用;
3.本发明葛米的食用方法与天然的大米一样,简单方便,既营养又保健;
4.本发明葛米用于煮粥可代替西米,营养价值高且成本更低廉;
5.本发明拓宽了中药材葛根资源的用途,提高了葛根的应用价值。
具体实施方式
下面结合实施例,对本发明作详细阐述,下述实施例是说明性的,不是限定性的,不能以下述说明限定本发明的保护范围。
实施例1 葛米的制备
(1)调浆:取葛根淀粉100千克、葛根氧化淀粉20千克、魔芋精粉1千克混匀,加入预先加热至50~60℃的30千克纯净水,搅拌15分钟,得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质3次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米131千克。
实施例2 葛米的制备
(1)调浆:取葛根淀粉200千克、葛根氧化淀粉5千克、魔芋精粉0.5千克混匀,加入预先加热至50~60℃的55千克纯净水,搅拌15分钟,得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质2次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米约206千克。
实施例3 葛米的制备
(1)调浆:取葛根淀粉50千克、葛根氧化淀粉40千克、魔芋精粉3千克混匀,加入预先加热至50~60℃的28千克纯净水,搅拌15分钟,得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质2次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米93千克。
实施例4 葛米的制备
(1)调浆:取葛根淀粉150千克、葛根氧化淀粉10千克、魔芋精粉0.8千克混匀,加入预先加热至50~60℃的35千克纯净水,搅拌15分钟,得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质3次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米约161千克。
实施例5 葛米的制备
(1)调浆:取葛根淀粉80千克、葛根氧化淀粉30千克、魔芋精粉2千克混匀,加入预先加热至50~60℃的25千克纯净水,搅拌15分钟,得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质2次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米112千克。
Claims (5)
1.一种葛米,其特征在于,其由葛根淀粉、葛根氧化淀粉和魔芋精粉制备而成。
2.如权利要求1所述的葛米,其特征在于,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为5~20:0.5~4:0.05~0.5。
3.如权利要求2所述的葛米,其特征在于,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为8~15:1~3:0.08~0.2。
4.如权利要求3所述的葛米,其特征在于,所述葛根淀粉、葛根氧化淀粉和魔芋精粉的重量比为10:2:01。
5.权利要求1~4中任一项所述葛米的制备方法,其特征在于,包括如下步骤:
(1)调浆:按处方量取葛根淀粉、葛根氧化淀粉和魔芋精粉,加入预先加热至50~60℃的纯净水中,搅拌5~10分钟得浆液;
(2)均质:将步骤(1)所得浆液经过均质机均质2~3次,得均质液;
(3)预糊化:将均质液通过双螺杆挤压机进行预糊化;
(4)制粒:将预糊化物料用辊筒式压面机将面团压成宽面带,然后送往带有米粒形状凹模的制粒机,在加压状态下把面带压成米粒;
(5)烘干:将步骤(4)所得米粒用烘干机在温度95℃下烘35~45分钟,控制米粒水分在13%左右;
(6)将烘干的米粒风冷或自然冷却,即制得葛米。
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