CN111557412B - 一种虫草米花果的制备方法 - Google Patents
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Abstract
本发明涉及一种虫草米花果的制备方法,其特征在于:(1)将大米膨化得米花;(2)将糖水熬煮成浓度70%‑72%的糖浆;(3)按米花:糖浆质量比5‑6:1,拌匀,成型为米花果胚料;(4)烘烤使水分含量低于5%;(5)按食用油与米花果胚料质量比0.02‑0.04:1,在米花果胚料上噴覆一层食用油;(6)配制质量浓度20‑30%的虫草粉分散液;将分子蒸馏单甘脂加入食用油中,控制质量浓度为2‑3%,将分散液加入食用油中,控制分散液与食用油质量比1.5‑2:10,剧烈搅拌,制成含虫草粉的乳状液;(7)将乳状液与覆油的米花果胚料按重量比2‑2.5:10进行覆膜,干燥得虫草米花果。本发明优点:虫草米花果色泽均匀无杂色,口感酥脆,饼体不易碎,保质期长;富含虫草素及虫草多糖;工艺简单、成本低,适合工业化生产。
Description
技术领域
本发明属膨化食品及加工领域,涉及一种虫草米花果的制备方法。
背景技术
在近现代,欧美国家围绕米面制品开展了多方面的科学研究和技术开发,形成了现代谷物科学和焙烤科学和技术、营销体系,使米面制品文化发扬光大,传播于世界各个角落。随着我国生活水平的提升,人民群众对优质大米制品的需求日益增加,开发了方便米饭、方便米粥、大米系列糕点,如大米团点、饼等。以工业化生产技术和集约化生产、配送、连锁营销的配套体系,大力推广冷冻技术、膨化技术、高压蒸煮技术和焙烤技术,不断提高人们一日三餐中工业食品的比例,以缩短家庭烹饪时间,减轻劳动强。开发先进、配套的加工工艺和设备,适应城市和农村多种主食品工业化生产的需要。
虫草是一种重要的中药,也是名贵中药冬虫夏草常用替代品,虫草含有虫草多糖、虫草素、核昔类物质、麦角幽醇、虫草酸等多种有效成分, 随着人们生活水平的提高,虫草作为我国传统的名贵滋补中药材,市场需求日益扩大。
现有技术中,虫草米花果的加工存在以下问题:(1)大米膨化出的米花需要粘结为米花果,在粘结时粘结剂中水分会进入米花,使米花发瘪,导致米花果失去脆度;(2)虫草粉富含虫草多糖、虫草素、核苷酸类物质、麦角幽醇、虫草酸、蛋白质、SOD、氨基酸、维生素、多种微量元素及类胡萝卜素等多种有效成分,高温条件下易被破坏,而米花果加工过程中的膨化、烘烤工序均需在高温下进行,导致虫草中有效成分易被破坏。
发明内容
本发明的目的在于克服现有技术中的不足,提供一种虫草米花果的制备方法。本发明通过控制质量分数在70%-72%,既可以将米花有效粘结,又可以避免糖浆中大量的水分进入米花,使米花发瘪;将成型后的米花果烘烤至水分含量低于5%,可使米花果长期保存并保持脆度,同时给米花果上色及产生焦香味,在烘烤后的米花果覆一层食用油,防止含有虫草粉的油包水型乳状液中的水分进入米花,使米花发瘪的难题;利用HLB值小于3的分子蒸馏单甘脂将虫草粉水分散液与食用油制成含虫草粉的乳状液,可以在覆油后的米花果表面进行二次覆膜,制备虫草米花果。
为了实现上述目的,本发明采用了如下技术方案:
一种虫草米花果的制备方法,其特征在于包括以下步骤:
(1)膨化:将大米置于膨化罐中,加热至150-160℃,维持温度加热3-5min进行膨化,膨化得米花;
(2)熬糖:将白砂糖溶解于水中,制成质量浓度60%的糖水,加热熬煮30-40min,熬煮至质量浓度在70%-72%,冷却至室温得糖浆;
米花制作成米花果,需要将单粒的米花粘结在一起,本发明采用质量浓度在70%-72%的糖浆对米花进行粘结,有效解决了糖浓度过高时,糖液过于黏稠,与米花搅拌不均匀;糖浓度过低时,糖液中水分含量较高,糖液中的水分会进入米花,使米花发瘪的问题;
(3)成型:按米花:糖浆的质量比5-6:1,将米花与糖浆置于搅拌机中拌匀,置于成型机中成型为圆柱形米花果胚料,控制米花果胚料直径5-6cm,厚度在0.5-0.6cm;
考虑后期米花果需要进一步烘烤除去水分,胚料厚度过大,米花果不易干燥,会造成米花果含水量过大,易于发瘪;厚度过低,烘烤的米花果水分含量过低,米花果过于酥松,口感差;
(4)烘烤上色:将步骤(3)所得的米花果胚料置于烤炉中烘烤,烤炉温度设定为180-190℃,烘烤15-20min,使米花果胚料中水分含量低于5%,同时给米花果胚料上色并产生焦香味;
要想让米花果长期保存并保持脆度,应将米花果胚料中的水分含量控制在5-6%,由于在成型步骤中糖浆中含水量在28%-30%,因此需要将该部分水分除去,本部分烘烤上色步骤可把该部分的水分大部分除去,同时180℃-190℃烘烤时使米花果上色;
(5)覆油:按食用油与米花果胚料质量比0.02-0.04:1,搅拌条件下,将食用油喷在烘烤后的米花果胚料上,在米花果胚料上喷 覆一层食用油,可以形成一层保护膜,防止后段工序中水分进入米花果,使米花发瘪;
(6)制备虫草粉乳状液:将虫草粉加入水中,配成质量浓度为20-30%的虫草粉分散液;将HLB值小于3的分子蒸馏单甘脂加入食用油中,控制分子蒸馏单甘脂的质量浓度为2-3%,搅拌下加热至50-60℃,维持3-5min,使分子蒸馏单甘脂溶解在食用油中,随后将虫草粉分散液加入含有分子蒸馏单甘脂的食用油中,控制虫草粉分散液与含分子蒸馏单甘脂的食用油的质量比1.5-2:10,置于搅拌机中在转速3000转/分钟剧烈搅拌3-5min,制成含虫草粉的乳状液;
由于虫草粉富含虫草多糖、虫草素、核苷酸类物质、麦角幽醇、虫草酸、蛋白质、SOD、氨基酸、维生素、多种微量元素及类胡萝卜素等多种有效成分,高温下会被破坏,本发明选择在米花果成型后加入;由于米花果胚料表面已经噴覆一层食用油,单纯使用虫草粉分散液已经无法将虫草粉分散液涂覆在米花果胚料表面,为此,本发明将虫草粉分散液与食用油制备为油包水的乳状液,在覆油后的米花果胚料表面进行二次覆膜,制备虫草米花果;
(7)覆膜干燥:将步骤(6)制得的含虫草的乳状液与步骤(5)制得的覆油的米花果胚料按重量比2-2.5:10进行覆膜处理,覆膜后置于热风干燥机中,控制温度为50-60℃,干燥20-30min,得虫草米花果。
进一步,所述步骤(2)熬煮后糖浆质量浓度为71%-72%。
进一步,所述步骤(3)米花与糖浆的质量比为5.3-5.8:1。
进一步,所述步骤(4)中米花果胚料中水分含量为3-4%。
进一步,所述步骤(5)中食用油与米花果胚料质量比0.03-0.04:1。
进一步,所述步骤(6)中虫草粉分散液的质量浓度为25-30%。
由于乳状液中含有少量水分,时间长也会缓慢进入米花果中,虫草粉中的有效成分高温情况会被破坏,本发明在不破坏虫草粉有效成分的基础上,采用低温热风干燥工艺除去乳状液的水分,有效延长虫草米花果的保存期。
本发明具有如下优点:
(1)制备出的虫草米花果上下颜色一致,为浅黄色,色泽均匀无杂色,表面光亮,外观饱满,口感酥脆,无焦糊味,饼体结实不易碎,保质期90天以上;
(2)本发明制备的虫草米花果,富含虫草粉所含的虫草素及虫草多糖,既保证了虫草粉的营养成分,又提高了米花果的食用品质,丰富了膨化食品市场;
(3)制备工艺简单、成本低,适合大规模的工业生产。
附图说明
图1为虫草素标准品测定的液相色谱图谱;
图2为虫草素测定的液相色谱图谱。
具体实施方式
本部分对本发明实验中所使用到的材料以及试验方法进行一般性的描述,本领域技术人员清楚,在下文中,如果未特别说明,本发明所用材料、设备和操作方法是本领域公知的。
实施例1
一种虫草米花果的制备方法,具体实施步骤如下:
(1)膨化步骤:将10kg大米置于膨化罐中,加热至155℃,控制温度加热4min进行膨化,膨化得米花9.5kg;
(2)熬糖步骤:在电子秤上称取3kg白砂糖,加入2kg水中,加热小火熬煮,随时采用手持式糖锤度仪测定糖液浓度,熬煮30min时,糖液质量浓度为71.2%,冷却至室温,得糖浆4.2kg;
(3)成型步骤:在电子秤上称取浓度为71.2%的糖浆1.9kg与步骤(1)制得的米花置于搅拌机中拌匀,置于成型机中成型为米花果胚料,胚料控制直径在5.5cm,厚度在0.55cm,得米花果胚料11.4kg;
(4)烘烤上色步骤:将步骤(3)所得的米花果胚料置于烤炉中烘烤,烤炉温度设定为185℃,烤炉烘烤15分钟,测定米花果的水分为4.1%,得米花果胚料10.9kg;
(5)覆油步骤:不断搅拌下,将0.2kg食用油喷在烘烤后的米花果胚料上,得覆油米花果胚料11.1kg;
(6)乳状液制备步骤:在电子秤上称取0.2kg的虫草粉加入0.8kg水中,制得1kg虫草粉分散液;在电子秤上称取HLB值小于3的分子蒸馏单甘脂0.002kg加入10kg大豆油中,边搅拌边加热至55℃,维持4min,使分子蒸馏单甘脂溶解于大豆油中,取含有分子蒸馏单甘脂的大豆油6.67kg,再将虫草粉水分散液加入含分子蒸馏单甘脂的大豆油中,置于搅拌机中在转速3000转/分钟剧烈搅拌3.5min,制成含虫草粉的乳状液7.67kg;
(7)覆膜干燥步骤:将步骤(6)制得的乳状液2.22kg对步骤(5)制得的覆油米花果胚料11.1kg进行覆膜处理,覆膜后的于热风干燥机中,控制温度为55℃,干燥25min,制得虫草米花果13.1kg,分别密封包装。
实施例1所得的虫草米花果放置90天后,打开包装的测试结果为:饼体上下颜色一致,无褪色或出现油斑现象,品尝时口感香甜酥脆,无焦糊味,绵软易化,无异味,分值为93分;实施例1中使用虫草粉0.2kg,虫草粉中虫草素的含量为6.042mg/g,里面含有虫草素1208.4mg,制成含虫草粉的乳状液7.67kg;取乳状液2.22kg用于覆膜,因此,加入到实施例1的虫草米花果中的虫草素为349.76mg;实施例1制得虫草米花果13.1kg,经测定其虫草素含量为0.0256mg/g,虫草米花果中的虫草素为335.62mg,保留率为95.96%。
实施例2
一种虫草米花果的制备方法,具体实施步骤如下:
(1)膨化步骤:将10kg糯米置于膨化罐中,加热至150℃,控制温度加热3min进行膨化,膨化得米花9.5kg;
(2)熬糖步骤:在电子秤上称取3kg白砂糖,加入2kg水中,加热小火熬煮,随时采用手持式糖锤度仪测定糖液浓度,熬煮45min时,糖液质量浓度为71.8%,冷却至室温,得糖浆4.1kg;
(3)成型步骤:在电子秤上称取浓度为71.2%的糖浆1.6kg与步骤(1)制得的米花置于搅拌机中拌匀,置于成型机中成型为米花果胚料,胚料控制直径在5cm,厚度在0.5cm,得米花果胚料11.1kg;
(4)烘烤上色步骤:将步骤(3)所得的米花果胚料置于烤炉中烘烤,烤炉温度设定为180℃,烤炉烘烤17分钟,测定米花果胚料的水分含量为4.3%,得米花果胚料10.8kg;
(5)覆油步骤:在不断搅拌下,将0.4kg食用油喷在烘烤后的米花果上,得覆油米花果胚料11.2kg;
(6)乳状液制备步骤:在电子秤上称取0.3kg的虫草粉加入0.7kg水中,制得1kg虫草粉分散液;在电子秤上称取HLB值小于3的分子蒸馏单甘脂0.003kg加入10kg大豆油,边搅拌边加热至53℃,维持3.5min,使分子蒸馏单甘脂溶解于大豆油中,取含有分子蒸馏单甘脂的大豆油5kg,再将虫草粉分散液加入含分子蒸馏单甘脂的大豆油中,置于搅拌机中在转速3000转/分钟剧烈搅拌4min,制成含虫草粉的乳状液6kg;
(7)覆膜干燥步骤:将步骤(6)制得的乳状液2.8kg对步骤(5)制得的覆油米花果胚料11.2kg进行覆膜处理,覆膜后的于热风干燥机中,控制温度为58℃,干燥28min,制得虫草米花果13.6kg,分别密封包装。
实施例2所得的虫草米花果放置90天后,打开包装的测试结果为:饼体上下颜色一致,无褪色或出现油斑现象,品尝时口感香甜酥脆,无焦糊味,绵软易化,无异味,分值为91分;实施例2中使用虫草粉0.3kg,虫草粉中虫草素的含量为6.042mg/g,里面含有虫草素1812.6mg,制成含虫草粉的乳状液6kg;取乳状液2.8kg用于覆膜,因此,加入到实施例2的虫草米花果中的虫草素为845.88mg;实施例2制得虫草米花果13.6kg,经测定其虫草素含量为0.0622mg/g,虫草米花果中的虫草素为816.37mg,保留率为96.51%。
实施例3
一种虫草米花果的制备方法,具体实施步骤如下:
(1)膨化步骤:将100kg大米分3批置于膨化罐中,加热至160℃,控制温度加热5min进行膨化,膨化得米花94.8kg;
(2)熬糖步骤:在电子秤上称取15kg白砂糖,加入10kg水中,加热小火熬煮,随时采用手持式糖锤度仪测定糖液浓度,熬煮500min时,糖液质量浓度为70.8%,冷却至室温,得糖浆20.4kg;
(3)成型步骤:在电子秤上称取浓度为70.8%的糖浆16.2kg与步骤(1)制得的米花置于搅拌机中拌匀,置于成型机中成型为米花果胚料,胚料控制直径在6cm,厚度在0.6cm,得米花果胚料111kg;
(4)烘烤上色步骤:将步骤(3)所得的米花果胚料置于烤炉中烘烤,烤炉温度设定为190℃,烤炉烘烤20分钟,测定米花果胚料的水分含量为4.2%,得米花果胚料106.7kg;
(5)覆油步骤:在不断搅拌下,将3.3kg食用油喷在烘烤后的米花果胚料上,得覆油米花果胚料110kg;
(6)乳状液制备步骤:在电子秤上称取3kg的虫草粉加入7kg水中,制得10kg虫草粉分散液;在电子秤上称取HLB值小于3的分子蒸馏单甘脂0.02kg加入100kg大豆油中,边搅拌边加热至60℃,维持5min,使分子蒸馏单甘脂溶解于大豆油中,取含有分子蒸馏单甘脂的大豆油65kg,再将虫草粉分散液加入含分子蒸馏单甘脂的大豆油中,置于搅拌机中在转速3000转/分钟剧烈搅拌5min,制成含虫草粉的乳状液75kg;
(7)覆膜干燥步骤:将步骤(6)制得的乳状液25kg对步骤(5)制得的覆油米花果胚料110kg进行覆膜处理,覆膜后的于热风干燥机中,控制温度为60℃,干燥30min,制得虫草米花果132.2kg,分别密封包装。
实施例3所得的虫草米花果放置90天后,打开包装的测试结果为:饼体上下颜色一致,无褪色或出现油斑现象,品尝时口感香甜酥脆,无焦糊味,绵软易化,无异味,分值为92分;实施例3中使用虫草粉3kg,虫草粉中虫草素的含量为6.042mg/g,里面含有虫草素18126mg,制成含虫草粉的乳状液75kg;取乳状液25kg用于覆膜,因此,加入到实施例3的虫草米花果中的虫草素为6042mg;实施例3制得虫草米花果132.2kg,经测定其虫草素含量为0.0444mg/g,虫草米花果中的虫草素为5872mg,保留率为97.19%。
上述的实施例中有关糖液浓度测定、米花果水分的测定具体操作步骤如下:
1、糖液浓度测定
采用手持式糖锤度仪测定;
2、米花果水分的测定
参照GB5009.3-2010 食品安全国家标准食品中水分的测定,第四法卡尔·费休法;
3、虫草米花果中虫草素的测定
(1)高效液相色谱法的测定参数
色谱柱: Diamonsil C18(250 mm×4.6 mm,5μm),流动相:水-甲醇,柱温25℃,流速0.8mL/min,波长260nm;
(2)虫草素标准品的配制
虫草素标准品(来源于购于sigma公司,其纯度大于99.9%)溶液的制备:将1mg/mL的虫草素标准品溶液稀释成100µg/m L的标准品母液,过0.22µm的滤膜,然后再依次稀释成60µg/mL,20µg/mL,4µg/mL,2µg/mL,0.4µg/mL的标准品溶液,进液相色谱进行测定,做标准曲线(图1);
(3)虫草粉中虫草素的提取
虫草粉经超微粉碎机粉碎,称取虫草粉超微粉碎粉末50.0mg,加入超纯水5mL,振荡,使其充分悬浮后,于室温下水浴超声提取60min,超声功率400W;超声提取结束后振荡,取1mL悬浊液,稀释10倍于室温下离心15min,取100µL上清液,用流动相稀释10倍后,过0.22µm的有机滤膜,进液相色谱进行测定(图2);
结果为:测定出虫草粉中虫草素的含量为6.042mg/g,后续虫草素的保留率均以此为基础计算;
(4)虫草米花果中虫草素的提取
虫草米花果经超微粉碎机粉碎,称取虫草米花果超微粉碎粉末5000.0mg,加入超纯水500mL,振荡,使其充分悬浮后,于室温下水浴超声提取60min,超声功率400W;超声提取结束后振荡,取100mL悬浊液,低温浓缩至10mL悬浊液,于室温下离心15min,取100µL上清液,用流动相稀释10倍后,过0.22 µm的有机滤膜,进液相色谱进行测定。
4、虫草米花果感官品评试验
由10名食品专业教师及10名企业职工(事先不知道样品的名称),人口品尝,并按下表的标准分别给各种虫草米花果的口感打分,总分为100分。
Claims (7)
1.一种虫草米花果的制备方法,其特征在于包括以下步骤:
(1)将大米置于膨化罐中,加热至150-160℃,维持温度加热3-5min进行膨化,膨化得米花;
(2)将质量浓度60%的糖水,加热熬煮至质量浓度在70%-72%,冷却得糖浆;
(3)按米花:糖浆的质量比5-6:1,将米花与糖浆置于搅拌机中拌匀,置于成型机中成型为米花果胚料;
(4)将步骤(3)所得的米花果胚料置于烤炉中烘烤,180-190℃烘烤15-20min,使米花果胚料中水分含量低于5%;
(5)按食用油与米花果胚料质量比0.02-0.04:1,在米花果胚料上喷覆一层食用油;
(6)将虫草粉加入水中,配成质量浓度为20-30%的虫草粉分散液;将HLB值小于3的分子蒸馏单甘脂加入食用油中,控制分子蒸馏单甘脂的质量浓度为2-3%,搅拌下加热至50-60℃,维持3-5min,随后将虫草粉分散液加入含有分子蒸馏单甘脂的食用油中,控制虫草粉分散液与含分子蒸馏单甘脂的食用油的质量比1.5-2:10,置于搅拌机中剧烈搅拌,制成含虫草粉的乳状液;
(7)将步骤(6)制得的含虫草粉的乳状液与步骤(5)制得的覆油的米花果胚料按重量比2-2.5:10进行覆膜处理,覆膜后置于热风干燥机中干燥,控制温度为50-60℃,干燥20-30min,得虫草米花果。
2.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(2)熬煮后糖浆质量浓度为71%-72%。
3.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(3)米花与糖浆的质量比为5.3-5.8:1。
4.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(3)成型为圆柱形米花果胚料,米花果胚料直径为5-6cm,厚度为0.5-0.6cm。
5.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(4)中米花果胚料中水分含量为3-4%。
6.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(5)中食用油与米花果胚料质量比0.03-0.04:1。
7.根据权利要求1所述一种虫草米花果的制备方法,其特征在于:所述步骤(6)中虫草粉分散液的质量浓度为25-30%。
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CN1462591A (zh) * | 2003-06-26 | 2003-12-24 | 薛丽贞 | 蛹虫草食品和蛹虫草基质及其制备方法 |
CN106360355A (zh) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | 一种具有挂浆层的膨化物及其制备方法 |
CN110771657A (zh) * | 2019-10-17 | 2020-02-11 | 蚌埠学院 | 一种鸡蛋米果的制备方法 |
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CN1462591A (zh) * | 2003-06-26 | 2003-12-24 | 薛丽贞 | 蛹虫草食品和蛹虫草基质及其制备方法 |
CN106360355A (zh) * | 2016-08-30 | 2017-02-01 | 郑州荣利达生物科技有限公司 | 一种具有挂浆层的膨化物及其制备方法 |
CN110771657A (zh) * | 2019-10-17 | 2020-02-11 | 蚌埠学院 | 一种鸡蛋米果的制备方法 |
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