CN111657437A - 一种休闲食品及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，公开了一种休闲食品及其制备方法。本发明以气流膨化的谷物为主要原料，对谷物原料进行调味和营养强化，同时加入坚果、蜜饯、冻干果蔬，针对特殊人群进行营养设计，满足了不同人群每日对营养素摄入量的需求。同时通过对蜜饯进行阻水预处理，解决了蜜饯加入，造成产品回软的技术痛点。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种休闲食品及其制备方法。
背景技术
目前市面上每日坚果类的产品种类较多，采用独立小包装以便控制每日摄入量。然而，其中原味坚果味道寡淡单一，果干易干瘪结块，整体口感偏干，同时蜜饯类原料由于其高糖高水分与其他酥脆性原料结合易造成产品回软以及其中的水分也会一定程度上加速油脂的氧化，给蜜饯原料的应用造成较大局限性，而目前市面上相关添加蜜饯类的产品，只能通过添加干燥剂延缓蜜饯回软现象，但并不能完全解决此技术问题。
代餐谷物棒类产品虽然具有饱腹感，但口感绵软，并不能被所有消费者接受，其纤维素含量比较高，所含的维生素、矿物质和蛋白质通常比较少，营养并不均衡，不能满足人体每日所需营养素摄入量。
发明内容
针对背景技术中的问题，本发明提供了一种休闲食品及其制备方法，通过本发明的配方及方法制备的休闲食品，口感层次丰富、营养均衡；通过对蜜饯的抗氧化处理，防止蜜饯发生水分迁徙反应，在保证蜜饯口感的情况下，不仅扩宽了蜜饯的应用范围，同时也解决了蜜饯水分迁移的行业技术痛点。
为达到上述目的，本发明采用的一个技术方案为：
一种休闲食品，该休闲食品包含如下重量份原料：
蜜饯15-22份、坚果27-40份、谷物30-45份、冻干果蔬15-30份。
进一步的，所述蜜饯包含蓝莓、蔓越莓、草莓、葡萄干、黑加仑、梅子、杏子、李子。
进一步的，所述坚果包含扁桃仁、榛子、核桃仁、开心果、南瓜子仁。
进一步的，所述谷物经气流膨化制得，包含大米、小麦、黑米、青稞、苦荞、大豆蛋白。
本发明采用的另一个技术方案为：
一种休闲食品的制备方法，该方法包含以下步骤：
将所述谷物经过气流膨化得到谷物花，经调味后烘烤，烘烤温度为105-115℃，时间为10-30min，所述谷物花的水分含量≤4.5%；
将所述蜜饯进行抗氧化处理，在110-130℃下烘烤20-50min后装袋；
将经烘烤后的谷物花与所述坚果和冻干果蔬混合装袋。
进一步的，所述气流膨化的膨化温度为170-300℃，膨化时间为25-50s，坯料水分含量为9-15%，进料速率为800-1200g/min。
进一步的，所述调味的转速为80-120转/min，时间为1-3min。
进一步的，所述抗氧化处理为向蜜饯中添加占蜜饯重量1-5%的抗氧化剂，抗氧化剂为磷脂、单双甘油酸酯和VC的混合物，所述磷脂、单双甘油酸酯和VC的混合物的重量比为1:1:7-1:1:16。
进一步的，所述蜜饯中的水分含量≤7.5%。
进一步的，所述调味的配方按重量份计为，谷物花90-110份、调味粉17-56份、糖浆20-80份、玉米胚芽油3-12份。
进一步的，所述糖浆的熬制配方按重量份计为，饴糖25-35份、白糖65-75份、水90-110，所述熬制温度为90-110℃，时间为3-10min。
进一步的，所述坚果的加工工艺为，坚果经去壳，烘烤100-140℃，20min-1h；所述冻干果蔬的加工工艺为，利用冷冻干燥机，物料在-40~-50℃条件下预冷4-5h后抽真空，通过间隙循环泵将物料温度由-50℃升至-30℃，升温速度控制在5-10℃/h，在-25~-30℃维持10h左右，开启自动加热，将物料温度由-25℃升至20℃，升温速度控制在5℃/h，升温完成后取出物料。
本发明还公开了一种采用上述方法制备得到的休闲食品。
与现有技术相比，本发明的有益效果为：
1.本发明的对谷物进行气流膨化处理，最大限度地保障了谷物原料的原有形态及营养价值，谷物花经调味处理后口感层次显著增加，其他原料（蜜饯、坚果和冻干果蔬）的加入不仅增加了产品的营养价值，同时也使得产品外观色泽讨喜。根据最新国际营养理念，通过对每种原料进行营养分析，再进行精心的营养搭配，克服了传统产品风味单调营养不均衡的问题，满足必要营养及增强饱腹感的同时也带来味觉和视觉享受。
2. 本发明通过使用抗氧化剂对蜜饯进行预处理锁住蜜饯原料中的水分，防止发生水分迁徙反应，解决蜜饯与其他低水分物料（如谷物花、冻干水果、坚果）等组合应用后产品口感回软问题，在保证蜜饯口感的情况下，不仅扩宽了蜜饯的应用范围，同时也解决了蜜饯水分迁移的行业技术痛点。
具体实施方式
为了进一步了解本发明，下面结合具体实施例对本发明方法和效果做进一步详细的说明。有必要在此指出的是本实施例只用于对本发明进行进一步说明，不能理解为对本发明保护范围的限制，该领域的技术熟练人员可以根据上述本发明的内容作出一些非本质的改进和调整。
实施例1
一种休闲食品，该休闲食品包含如下重量份原料：
蜜饯15-22份、坚果27-40份、谷物30-45份、冻干果蔬15-30份；
其中，蜜饯包含蓝莓、蔓越莓、草莓、葡萄干、黑加仑、梅子、杏子、李子；坚果包含扁桃仁、榛子、核桃仁、开心果、南瓜子仁；谷物经气流膨化制得，包含大米、小麦、黑米、青稞、苦荞、大豆蛋白。
实施例2
一种休闲食品的制备方法，该方法包含以下步骤：
将所述谷物经过气流膨化得到谷物花，气流膨化的膨化温度为170-300℃，膨化时间为25-50s，坯料水分含量为9-15%，进料速率为800-1200g/min；经调味后烘烤，其中调味的转速为80-120转/min，时间为1-3min，烘烤温度为105-115℃，时间为10-30min，所述谷物花的水分含量≤4.5%；
将所述蜜饯进行抗氧化处理，在110-130℃下烘烤20-50min后装袋；其中，抗氧化处理为向蜜饯中添加占蜜饯重量1-5%的抗氧化剂，抗氧化剂为磷脂、单双甘油酸酯和VC的混合物，所述磷脂、单双甘油酸酯和VC的混合物的重量比为1:1:7-1:1:16；所得到的蜜饯中的水分含量≤7.5%。
坚果经去壳，烘烤100-140℃，20min-1h；利用冷冻干燥机，物料在-40~-50℃条件下预冷4-5h后抽真空，通过间隙循环泵将物料温度由-50℃升至-30℃，升温速度控制在5-10℃/h，在-25~-30℃维持10h左右，开启自动加热，将物料温度由-25℃升至20℃，升温速度控制在5℃/h，升温完成后取出物料，即得冻干果蔬；
将经烘烤后的谷物花与所述坚果和冻干果蔬混合装袋。
实施例3
实施例2中调味的配方按重量份计为，谷物花90-110份、调味粉17-56份、糖浆20-80份、玉米胚芽油3-12份；糖浆的熬制配方按重量份计为，饴糖25-35份、白糖65-75份、水90-110，所述熬制温度为90-110℃，时间为3-10min。
实施例4
该休闲食品每包重量为30g，该休闲食品的配方如表1所示，谷物花的调味配方如表2所示：
表1
表2
其中，糖浆的制备方法为：按重量份饴糖25份、白糖65份和水90份混合，在100℃下熬制6min，水分蒸发20%后冷却即可使用。
本实施例中，休闲食品的制备法为：
按照表1的配比，取谷物原料进行气流膨化，膨化的温度为170℃，膨化时间为50s，坯料水分含量为9%，进料速率为800g/min；将膨化得到的谷物花按照表2进行调味，并在110℃下烘烤25min，所得谷物花的水分含量为3.2%；
向蜜饯中添加占蜜饯重量1%的抗氧化剂，该抗氧化剂为重量比为1:1:8的磷脂、单双甘油酸酯和VC的混合物，在130℃下烘烤20min后装袋；
将上述经烘烤后的谷物花与经处理后的坚果和冻干果蔬混合装袋，即得该休闲食品。
实施例5
该休闲食品每包重量为30g，该休闲食品的配方如表3所示，谷物花的调味配方如表4所示：
表3
表4
其中，糖浆的制备方法为：按重量份饴糖30份、白糖70份和水100份在90℃下熬制10min，水分蒸发20%后冷却即可使用。
本实施例中，休闲食品的制备法为：
按照表3的配比，取谷物原料进行气流膨化，膨化的温度为230℃，膨化时间为40s，坯料水分含量为12%，进料速率为1000g/min；将膨化得到的谷物花按照表4进行调味，并在105℃下烘烤30min，所得谷物花的水分含量为3.8%；
向蜜饯中添加占蜜饯重量3%的抗氧化剂，该抗氧化剂为重量比为1:1:10的磷脂、单双甘油酸酯和VC的混合物，在110℃下烘烤50min后装袋；
将上述经烘烤后的谷物花与表3中的坚果和冻干果蔬混合装袋，即得该休闲食品。
实施例6
该休闲食品每包重量为30g，该休闲食品的配方如表5所示，谷物花的调味配方如表6所示：
表5
表6
其中，糖浆的制备方法为：按重量份饴糖35份、白糖75份和水110份进行混合熬制，90℃下熬制10min，水分蒸发20%后冷却即可使用。
本实施例中，休闲食品的制备法为：
按照表5的配比，取谷物原料进行气流膨化，膨化的温度为300℃，膨化时间为25s，坯料水分含量为15%，进料速率为1200g/min；将膨化得到的谷物花按照表6进行调味，并在115℃下烘烤10min，所得谷物花的水分含量为2.9%；
向蜜饯中添加占蜜饯重量5%的抗氧化剂，该抗氧化剂为重量比为1:1:15的磷脂、单双甘油酸酯和VC的混合物，在125℃下烘烤35min后装袋；
将上述经烘烤后的谷物花与表5中的坚果和冻干果蔬混合装袋，即得该休闲食品。
实施例7
该休闲食品每包重量为30g，该休闲食品的配方如表7所示，谷物花的调味配方如表8所示：
表7
表8
其中，糖浆的制备方法为：按重量份饴糖33份、白糖73份和水107份进行混合熬制，103℃下熬制8min，水分蒸发20%后冷却即可使用。
本实施例中，休闲食品的制备法为：
按照表7的配比，取谷物原料进行气流膨化，膨化的温度为270℃，膨化时间为27s，坯料水分含量为13%，进料速率为900g/min；将膨化得到的谷物花按照表8进行调味，并在110℃下烘烤25min，所得谷物花的水分含量为3.2%；
向蜜饯中添加占蜜饯重量4%的抗氧化剂，该抗氧化剂为重量比为1:1:7的磷脂、单双甘油酸酯和VC的混合物，在130℃下烘烤20min后装袋；
将上述经烘烤后的谷物花与表7中的坚果和冻干果蔬混合装袋，即得该休闲食品。
对实施例4-7的休闲食品，按照GB 5009系列国家标准测定方法，能量和碳水化合物按照GB 28050，进行营养成分的测定。
各实施例的营养成分结果分别如表9-12所示。
表9
表10
表11
表12
从表9-表12的结果可看出，本发明的休闲食品通过对各种原料的精确配比，
对谷物的气流膨化处理、蜜饯的抗氧化处理，最终制备得到的休闲食品营养均衡，能够满足人体每日所需营养素的摄入。
最后应说明的是：以上各实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述各实施例对本发明进行了详细的说明，但本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分或者全部技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种休闲食品，其特征在于，该休闲食品包含如下重量份原料：
蜜饯15-22份、坚果27-40份、谷物30-45份、冻干果蔬15-30份。
2.如权利要求1所述的休闲食品，其特征在于，所述蜜饯包含蓝莓、蔓越莓、草莓、葡萄干、黑加仑、梅子、杏子、李子。
3.如权利要求1所述的休闲食品，其特征在于，所述坚果包含扁桃仁、榛子、核桃仁、开心果、南瓜子仁。
4.如权利要求1所述的休闲食品，其特征在于，所述谷物经气流膨化制得，包含大米、小麦、黑米、青稞、苦荞、大豆蛋白。
5.一种如权利要求1-4任一所述休闲食品的制备方法，其特征在于，该方法包含以下步骤：
将所述谷物经过气流膨化得到谷物花，经调味后烘烤；
将所述蜜饯进行抗氧化处理，烘烤后装袋；
将经烘烤后的谷物花与所述坚果和冻干果蔬混合装袋。
6.如权利要求5所述的方法，其特征在于，所述气流膨化的膨化温度为170-300℃，膨化时间为25-50s，坯料水分含量为9-15%，进料速率为800-1200g/min。
7.如权利要求5所述的方法，其特征在于，所述抗氧化处理为向蜜饯中添加占蜜饯重量1-5%的抗氧化剂，所述抗氧化剂为磷脂、单双甘油酸酯和VC的混合物，重量比为1:1:7-1:1:16。
8.如权利要求5所述的方法，其特征在于，所述调味的配方按重量份计为，谷物花90-110份、调味粉17-56份、糖浆20-80份、玉米胚芽油3-12份。
9.如权利要求8所述的方法，其特征在于，所述糖浆的熬制配方按重量份计为，饴糖25-35份、白糖65-75份、水90-110。
10.一种采用如权利要求5-9任一所述方法制备得到的休闲食品。
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| CN108703341A (zh) * | 2018-04-27 | 2018-10-26 | 洽洽食品股份有限公司 | 混合果仁水果蜜饯干的制备方法及混合果仁水果蜜饯干 |
| CN109007604A (zh) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | 一种杂粮坚果混合早餐的制备方法 |
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| CN108703341A (zh) * | 2018-04-27 | 2018-10-26 | 洽洽食品股份有限公司 | 混合果仁水果蜜饯干的制备方法及混合果仁水果蜜饯干 |
| CN109007604A (zh) * | 2018-06-28 | 2018-12-18 | 四川徽记食品股份有限公司 | 一种杂粮坚果混合早餐的制备方法 |
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