CN111493300A - 一种消暑红心薯凉粉及其制备方法 - Google Patents
一种消暑红心薯凉粉及其制备方法 Download PDFInfo
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Abstract
本发明涉及凉粉制作技术领域，尤其是一种消暑红心薯凉粉及其制备方法，该凉粉由以下原料制备而成：红心薯、燕麦粉、藜麦、山药粉、海藻酸钠、发酵菌、鱼粉、有机酸、多糖。本发明能提高凉粉的口感，使得制备出来的凉粉能促进人体代谢，加速夏天水分蒸发降温降暑，增强体质。
Description
技术领域
本发明涉及凉粉制作技术领域，尤其是一种消暑红心薯凉粉及其制备方法。
背景技术
红心薯营养丰富，含有独特的生物类黄酮成分，能促使排便通畅，可有效抑制乳腺癌和结肠癌的发生；能提高消化器官的功能，滋补肝肾，也可以有效治疗肝炎和黄疸。红心薯蛋白质质量高，可弥补大米、白面中的营养缺失，经常食用可提高人体对主食中营养的利用率，使人身体健康、延年益寿。红心薯富含膳食纤维，具有阻止糖分转化脂肪的特殊功能；可以促进胃肠蠕动和防止便秘，用来治疗痔疮和肛裂等，对预防直肠癌和结肠癌也有一定作用。红心薯对人体器官黏膜有特殊的保护作用，可抑制胆固醇的沉积、保持血管弹性，防止肝肾中的结缔组织萎缩，防止胶原病的发生。当前技术中关于红心薯的食品开发较少，尤其是针对红心薯丰富的营养成分，对夏日消暑的红心薯凉粉的研究制作更少。
发明内容
为了解决现有技术中存在的问题，本发明提供一种消暑红心薯凉粉及其制备方法，以提高凉粉的保健价值，该凉粉由以下质量份的原料制备而成：
红心薯50-80份、燕麦粉10-15份、藜麦15-20份、山药粉8-15份、海藻酸钠5-8份、发酵菌3-5份、鱼粉5-8份、有机酸1-3份、多糖3-5份；所述燕麦粉的粒度为0.3-0.8mm；所述山药粉的粒度为0.3-0.8mm；所述发酵菌由质量比为1:1的嗜酸乳杆菌和保加利亚乳杆菌混合而成；所述有机酸为醋酸、柠檬酸、酒石酸中的一种或多种；所述多糖由质量比为1:2:1:的白芨多糖、红枣多糖、牛膝多糖混合而成。
本发明所述的消暑红心薯凉粉，制备方法如下：
(1)原料准备
将红心薯清洗干净，沥干水分，加工成粒度8-12mm的颗粒备用；将燕麦粉、藜麦、山药粉混合均匀，调节其含水量为85-95％，在50-60℃下浸泡30-50min，然后在100-120℃下蒸2-3h，待温度降低至常温得到熟化粉备用；
(2)红心薯处理
将红心薯颗粒在100-120℃下蒸50-80min，将温度降低至50-60℃，保温1-2h，然后自然冷却至常温，静置8-12h，再将红心薯温度加热至95-105℃，保温1-2h，将温度降低至50-60℃，用微波加热至100-110℃，保温10-20min，降低至常温备用；
(3)原料菌种活化
将步骤(1)的熟化粉中加入发酵菌、鱼粉、有机酸混合均匀，调节混合物的含水量为95-98％，在25-28℃下搅拌10-15min，在30-32℃下发酵10-15h，每隔2h搅拌10-15min；
(4)原料发酵
将上一步骤中的发酵产物和步骤(2)中处理过的红薯颗粒混合，搅拌成糊，在30-33℃下发酵5-8h；
(5)原料破壁
将上一步得到的发酵产物放置到冷冻室中，将温度降低至-35℃，冷藏30-40min，将温度升高至-15℃，冷藏8-15h，取出常温解冻，用超声波处理15-25min即可；
(6)凉粉成型
将上一步骤的产物与海藻酸钠、多糖混合均匀，在混合后的糊状物中加入水，静置1-2min后，加热至75-85℃，保温3-5min出现透明胶状物之后，停止加热，倒入模具中即可。
优选的，步骤(2)中，所述微波功率500-600W。
优选的，步骤(3)中，所述搅拌速率为70-80r/min。
优选的，步骤(5)中，所述温度降低速度为10℃/min。
优选的，步骤(5)中，所述超声波功率为300-500W。
优选的，步骤(6)中，所述糊状物与水的质量比为1:3。
与现有技术相比，本发明的技术效果体现在：
本发明通过在配料中增加燕麦粉、藜麦、山药粉、海藻酸钠、发酵菌、鱼粉、有机酸、多糖，结合本发明特有的制作工艺，提高凉粉的口感，使得制备出来的凉粉能促进人体代谢，加速夏天水分蒸发降温降暑，使用本发明的凉粉可以促进消化，增强体质。
本发明通过使用黏性极好的多糖，协同嗜酸乳杆菌和保加利亚乳杆菌产生的黏性胞外多糖，在海藻酸钠的作用之下，促进凉粉的凝结，使得制备出来的凉粉韧性更好，在搅拌食用中不容易断，获得更好的观感和口感，增加食欲。
本发明通过在原料中增加鱼粉、有机酸，提高发酵菌的发酵效率，促进菌种的增殖，加速发酵菌代谢物的分泌，既能促进凉粉的凝结，还能通过发酵菌的高活性酶疏松细胞壁，然后经过冷冻的冰晶膨胀和超声破壁，加速原料中细胞壁的崩解，使得原料成分释放更完全，融合更充分，营养成分更容易吸收。
本发明通过红心薯的多次加热冷却，加速红心薯的淀粉老化，使得薯中淀粉不容易吸收，然后再发酵作用下消耗可吸收淀粉，提高凉粉中的抗性淀粉含量，使得凉粉的能量降低，适合夏季使用但是人体吸收热量少，利于消暑，还能促进肠胃运动，加速人体对水分及其他低热量成分的吸收，达到消暑瘦身的目的。
具体实施方式
下面结合具体的实施方式来对本发明的技术方案做进一步的限定，但要求保护的范围不仅局限于所作的描述。
实施例1
一种消暑红心薯凉粉，由以下质量份的原料制备而成：
红心薯50份、燕麦粉10份、藜麦15份、山药粉8份、海藻酸钠5份、发酵菌3份、鱼粉5份、有机酸1份、多糖3份；所述燕麦粉的粒度为0.3mm；所述山药粉的粒度为0.3mm；所述发酵菌由质量比为1:1的嗜酸乳杆菌和保加利亚乳杆菌混合而成；所述有机酸为醋酸；所述多糖由质量比为1:2:1:的白芨多糖、红枣多糖、牛膝多糖混合而成。
本实施例所述的消暑红心薯凉粉，制备方法如下：
(1)原料准备
将红心薯清洗干净，沥干水分，加工成粒度8mm的颗粒备用；将燕麦粉、藜麦、山药粉混合均匀，调节其含水量为85％，在50℃下浸泡30min，然后在100℃下蒸2h，待温度降低至常温得到熟化粉备用；
(2)红心薯处理
将红心薯颗粒在100℃下蒸50min，将温度降低至50℃，保温1h，然后自然冷却至常温，静置8h，再将红心薯温度加热至95℃，保温1h，将温度降低至50℃，用微波加热至100℃，保温10min，降低至常温备用；所述微波功率500W；
(3)原料菌种活化
将步骤(1)的熟化粉中加入发酵菌、鱼粉、有机酸混合均匀，调节混合物的含水量为95％，在25℃下搅拌10min，在30℃下发酵10h，每隔2h搅拌10min；所述搅拌速率为70r/min；
(4)原料发酵
将上一步骤中的发酵产物和步骤(2)中处理过的红薯颗粒混合，搅拌成糊，在30℃下发酵5h；
(5)原料破壁
将上一步得到的发酵产物放置到冷冻室中，将温度降低至-35℃，冷藏30min，将温度升高至-15℃，冷藏8h，取出常温解冻，用超声波处理15min即可；所述温度降低速度为10℃/min；所述超声波功率为300W；
(6)凉粉成型
将上一步骤的产物与海藻酸钠、多糖混合均匀，在混合后的糊状物中加入水，静置1min后，加热至75℃，保温3min出现透明胶状物之后，停止加热，倒入模具中即可；所述糊状物与水的质量比为1:3。
实施例2
一种消暑红心薯凉粉，由以下质量份的原料制备而成：
红心薯80份、燕麦粉15份、藜麦20份、山药粉15份、海藻酸钠8份、发酵菌5份、鱼粉8份、有机酸3份、多糖5份；所述燕麦粉的粒度为0.8mm；所述山药粉的粒度为0.8mm；所述发酵菌由质量比为1:1的嗜酸乳杆菌和保加利亚乳杆菌混合而成；所述有机酸为柠檬酸；所述多糖由质量比为1:2:1:的白芨多糖、红枣多糖、牛膝多糖混合而成。
本实施例所述的消暑红心薯凉粉，制备方法如下：
(1)原料准备
将红心薯清洗干净，沥干水分，加工成粒度12mm的颗粒备用；将燕麦粉、藜麦、山药粉混合均匀，调节其含水量为95％，在60℃下浸泡50min，然后在120℃下蒸3h，待温度降低至常温得到熟化粉备用；
(2)红心薯处理
将红心薯颗粒在120℃下蒸50-80min，将温度降低至60℃，保温2h，然后自然冷却至常温，静置12h，再将红心薯温度加热至105℃，保温2h，将温度降低至60℃，用微波加热至110℃，保温20min，降低至常温备用；所述微波功率600W；
(3)原料菌种活化
将步骤(1)的熟化粉中加入发酵菌、鱼粉、有机酸混合均匀，调节混合物的含水量为98％，在25-28℃下搅拌15min，在32℃下发酵15h，每隔2h搅拌15min；所述搅拌速率为80r/min；
(4)原料发酵
将上一步骤中的发酵产物和步骤(2)中处理过的红薯颗粒混合，搅拌成糊，在33℃下发酵8h；
(5)原料破壁
将上一步得到的发酵产物放置到冷冻室中，将温度降低至-35℃，冷藏40min，将温度升高至-15℃，冷藏15h，取出常温解冻，用超声波处理25min即可；所述温度降低速度为10℃/min；所述超声波功率为500W；
(6)凉粉成型
将上一步骤的产物与海藻酸钠、多糖混合均匀，在混合后的糊状物中加入水，静置2min后，加热至85℃，保温5min出现透明胶状物之后，停止加热，倒入模具中即可；所述糊状物与水的质量比为1:3。
实施例3
一种消暑红心薯凉粉，由以下质量份的原料制备而成：
红心薯76份、燕麦粉13份、藜麦17份、山药粉12份、海藻酸钠7份、发酵菌4份、鱼粉7份、有机酸2份、多糖4份；所述燕麦粉的粒度为0.8mm；所述山药粉的粒度为0.3mm；所述发酵菌由质量比为1:1的嗜酸乳杆菌和保加利亚乳杆菌混合而成；所述有机酸为酒石酸；所述多糖由质量比为1:2:1:的白芨多糖、红枣多糖、牛膝多糖混合而成。
本实施例所述的消暑红心薯凉粉，制备方法如下：
(1)原料准备
将红心薯清洗干净，沥干水分，加工成粒度12mm的颗粒备用；将燕麦粉、藜麦、山药粉混合均匀，调节其含水量为85％，在60℃下浸泡30min，然后在120℃下蒸2h，待温度降低至常温得到熟化粉备用；
(2)红心薯处理
将红心薯颗粒在120℃下蒸50min，将温度降低至60℃，保温1h，然后自然冷却至常温，静置12h，再将红心薯温度加热至95℃，保温2h，将温度降低至50℃，用微波加热至110℃，保温10min，降低至常温备用；所述微波功率600W；
(3)原料菌种活化
将步骤(1)的熟化粉中加入发酵菌、鱼粉、有机酸混合均匀，调节混合物的含水量为98％，在25℃下搅拌15min，在30℃下发酵15h，每隔2h搅拌10min；所述搅拌速率为80r/min；
(4)原料发酵
将上一步骤中的发酵产物和步骤(2)中处理过的红薯颗粒混合，搅拌成糊，在33℃下发酵5h；
(5)原料破壁
将上一步得到的发酵产物放置到冷冻室中，将温度降低至-35℃，冷藏40min，将温度升高至-15℃，冷藏8h，取出常温解冻，用超声波处理25min即可；所述温度降低速度为10℃/min；所述超声波功率为300W；
(6)凉粉成型
将上一步骤的产物与海藻酸钠、多糖混合均匀，在混合后的糊状物中加入水，静置2min后，加热至75℃，保温3min出现透明胶状物之后，停止加热，倒入模具中即可；所述糊状物与水的质量比为1:3。
对比例设置：
试验例1本发明凉粉的韧性试验
分别按照实施例1-3和对比例1-6制作凉粉，将凉粉制作成长度10cm、宽0.5cm、高0.5cm的细丝，按照夏天食用习惯，将凉粉丝与芝麻油、醋按照质量比10:1:1混合，在35℃下以100r/min的速率搅拌15min，统计细丝断裂数量占总数的比例。
可以看出，实施例的断裂数量占比低于对比例1-6，本发明凉粉具有更好的韧性，在实际食用中，凉粉不容易碎，具有更好的口感。
试验例2本发明凉粉的生理机能实验
选择30只小鼠，小鼠体重23±0.75g，雌雄各半，随机分为3组。计为空白对照组、肥胖模型组及本发明饲喂组。空白对照组给正常饲料；其余各组均服用肥胖饲料，但是本发明饲喂组在饲喂前喂实施例1的凉粉g。每天饲喂2次，连续饲喂30天，实验结束后测量各组小鼠体重，取小鼠眼球测生理指标。
| 小鼠体重(g) | TC(mmol/L) | HDL(mmol/L) | |
| 空白对照组 | 31.31 | 2.43 | 1.25 |
| 肥胖模型组 | 34.25 | 3.81 | 1.20 |
| 本发明饲喂组 | 30.17 | 2.58 | 1.61 |
可以看出，本发明凉粉有效降低小鼠的体重，降低了小鼠总胆固醇含量，提高了高密度脂蛋白的含量，所以本发明能促进代谢减少体重的增加。
Claims (7)
1.一种消暑红心薯凉粉，其特征在于，由以下质量份的原料制备而成：
红心薯50-80份、燕麦粉10-15份、藜麦15-20份、山药粉8-15份、海藻酸钠5-8份、发酵菌3-5份、鱼粉5-8份、有机酸1-3份、多糖3-5份；所述燕麦粉的粒度为0.3-0.8mm；所述山药粉的粒度为0.3-0.8mm；所述发酵菌由质量比为1:1的嗜酸乳杆菌和保加利亚乳杆菌混合而成；所述有机酸为醋酸、柠檬酸、酒石酸中的一种或多种；所述多糖由质量比为1:2:1:的白芨多糖、红枣多糖、牛膝多糖混合而成。
2.如权利要求1所述的消暑红心薯凉粉，其特征在于，制备方法如下：
(1)原料准备
将红心薯清洗干净，沥干水分，加工成粒度8-12mm的颗粒备用；将燕麦粉、藜麦、山药粉混合均匀，调节其含水量为85-95％，在50-60℃下浸泡30-50min，然后在100-120℃下蒸2-3h，待温度降低至常温得到熟化粉备用；
(2)红心薯处理
将红心薯颗粒在100-120℃下蒸50-80min，将温度降低至50-60℃，保温1-2h，然后自然冷却至常温，静置8-12h，再将红心薯温度加热至95-105℃，保温1-2h，将温度降低至50-60℃，用微波加热至100-110℃，保温10-20min，降低至常温备用；
(3)原料菌种活化
将步骤(1)的熟化粉中加入发酵菌、鱼粉、有机酸混合均匀，调节混合物的含水量为95-98％，在25-28℃下搅拌10-15min，在30-32℃下发酵10-15h，每隔2h搅拌10-15min；
(4)原料发酵
将上一步骤中的发酵产物和步骤(2)中处理过的红薯颗粒混合，搅拌成糊，在30-33℃下发酵5-8h；
(5)原料破壁
将上一步得到的发酵产物放置到冷冻室中，将温度降低至-35℃，冷藏30-40min，将温度升高至-15℃，冷藏8-15h，取出常温解冻，用超声波处理15-25min即可；
(6)凉粉成型
将上一步骤的产物与海藻酸钠、多糖混合均匀，在混合后的糊状物中加入水，静置1-2min后，加热至75-85℃，保温3-5min出现透明胶状物之后，停止加热，倒入模具中即可。
3.根据权利要求2所述的消暑红心薯凉粉的制备方法，其特征在于，步骤(2)中，所述微波功率500-600W。
4.根据权利要求2所述的消暑红心薯凉粉的制备方法，其特征在于，步骤(3)中，所述搅拌速率为70-80r/min。
5.根据权利要求2所述的消暑红心薯凉粉的制备方法，其特征在于，步骤(5)中，所述温度降低速度为10℃/min。
6.根据权利要求2所述的消暑红心薯凉粉的制备方法，其特征在于，步骤(5)中，所述超声波功率为300-500W。
7.根据权利要求2所述的消暑红心薯凉粉的制备方法，其特征在于，步骤(6)中，所述糊状物与水的质量比为1:3。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545472A (zh) * | 2021-07-12 | 2021-10-26 | 贵州纳雍农和牧业有限责任公司 | 一种芥末状辣椒酱及其制备方法 |
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