CN111700244B - 一种方便保健早餐粥的配方及制备方法 - Google Patents
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Abstract
一种方便保健早餐粥的配方及制备方法,属于保健食品技术领域。该早餐粥由藕粉、山药、茯苓、杏仁、大枣、陈皮等原料组成,所述制备方法为:上述食品原料或其中几种食品原料混合,经膨化、制粒、干燥、分装、包装等工艺步骤制成方便早餐粥。该饮料具有天然食品香气、口感好、营养高、食用方便,且有健脾、美容等保健功能,适合各种人群早餐食用,具有广阔的市场前景。
Description
技术领域
本发明属于食品保健技术领域,具体而言,本发明涉及一种方便保健早餐粥的配方及制备方法。
背景技术
当今社会,一方面随着城市化进程的加快,人们的生活节奏也越来越快,尤其是年轻人,没有太多的时间做早饭,还有旅行的人们也希望有方便快速的早餐食品;另一方面,人们也希望在饮食的同时,加强营养,加强身体保健,期望有一种既保健又方便的早餐食品;再次,现有市场上可冲服的粥干粉在用热水进行冲时,分散性不好,易结块。本发明依据中医药理论,设计一种符合中国人体质的早餐粥配方,并且应用现代食品科学技术,针对市场上粥粉存在的问题进行改进,获得了易溶快,不结块,口感好的早餐粥粉,满足人们的生活需要。
发明内容
本发明的目的是提供一种方便保健早餐粥的配方及制备方法,克服现有技术的问题,同时具有一定的营养化保健作用,且热水冲食时,口感佳,分散或溶解快,不结块不团聚。
一种方便保健早餐粥的配方,其特征在于,所用食品原料包括藕粉、山药、茯苓、杏仁、大枣、陈皮中的几种或全部组合。
一种方便保健早餐粥的配方,其特征在于,除以上食品原料外,可以根据需要适当添加小麦粉、小米粉或黄豆粉以及甜味剂、乳化剂等食品添加剂。其中优选甜味剂如蔗糖、木糖醇等;乳化剂如蔗糖脂肪酸酯、蒸馏单甘酯、硬脂酰乳酸钠、山梨醇酐甘油酯、改性大豆磷脂、羧甲基淀粉钠等。
一种方便保健早餐粥的配方,其特征在于,配方为(1)按重量份计:藕粉5~10份,山药2~5份,茯苓2~5份,杏仁2~5份,大枣5~10份,陈皮0.5~1份;
或(2)按重量份计:藕粉0~7,山药5~8份,茯苓5~8份,杏仁5~8份,大枣5~10份,陈皮0.2~2份,小麦粉1~4份、黄豆0.5~2份,蔗糖0.5~2份,蒸馏单甘酯0.02~0.05份;
或(3)按重量份计:藕粉5~7份,山药0~8份,茯苓5~8份,杏仁5~8份,大枣5~10份,陈皮0.2~2份,小米粉0.5~2份,改性大豆磷脂0.02~0.1份、羧甲基淀粉钠0.02~0.05份。
一种方便保健早餐粥的配方制备方法,其特征在于,包括以下步骤:(1)粉碎、(2)混合、膨化、(3)制粒、(4)分装、包装;具体如下:
(1)将所需的原料藕粉、山药、茯苓、杏仁、大枣、陈皮粉碎,过筛,优选过60目筛;
(2)按照配方将过筛后的食品原料和食品添加剂进行混合均匀,再采用螺杆挤压机进行膨化处理,膨化工艺参数控制水分含量为10~20wt%,膨化温度为150~200℃,喂料速度为3~10Hz,螺杆转速为20~50Hz。
(3)将膨化后食品进行压制处理,形成0.2~10mm的颗粒,然后进行干燥,控制温度为80~120℃,采用干燥方式优选为热风干燥或流化床干燥,最终控制水分在2~8%之间。
(4)将制粒好的产品进行分装和包装。
采用80℃左右的开水进行冲食。
本发明方法与现有技术相比具有以下有益效果:
1)本发明以中医药理论为基础,结合现代营养科学研究成果和食品科技,优化并确定了早餐粥组成配方。
2)本发明产品具有健脾降糖、美容、减肥等功效,是一种具有既有营养又保健的早餐粥,填补市场空白。
3)本发明产品应用现代食品科技,将配方组成、膨化技术、制粒干燥技术结合使用,克服早餐粥回生、结块等技术问题,所制备的早餐粥具有口感好,速溶快,服用和携带方便、保质期长等优点,是早餐类食品更新换代产品。
具体实施方式
下面结合实施例对本发明作进一步说明,但本发明并不限于以下实施例。
实施例1
(1)将藕粉5份(按重量份计),山药2份,茯苓2份,大枣5份;粉碎,过60目筛;
(2)将上述食品原料进行混合均匀,加入到膨化机中进行膨化处理,控制水分含量为10%左右,膨化温度为175℃,喂料速度为5Hz,螺杆转速为20Hz。
(3)将杏仁2份,陈皮0.5份,粉碎,过60目筛,备用;
(4)将(2)膨化后食品粉碎,粉碎,过60目筛,迅速与(3)杏仁和陈皮原料粉进行混合,挤压制粒,形成0.5mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥出去多余水分,控制水分在5~8%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,20g/袋,10袋/盒。
实施例2
(1)将藕粉5份(按重量份计),山药5份,茯苓6份,大枣8份,小麦1份、黄豆0.5份,粉碎,过80目筛;
(2)将杏仁6份,陈皮0.5份,粉碎,过60目筛,备用;
(3)将(1)上述食品原料加入混合机中,再加入蔗糖1份,进行混合均匀,再进行膨化处理,膨化工艺参数控制水分含量为15%,膨化温度为150℃,喂料速度为5Hz,螺杆转速为30Hz。
(4)将(3)膨化后食品粉碎,粉碎,过60目筛,迅速与(2)杏仁和陈皮原料粉,蒸馏单甘酯0.02份,进行混合,挤压制粒,形成10mm的颗粒,然后进行干燥,控制温度为100℃,采用流化床干燥方式,控制水分在5~8%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,25g/袋,10袋/盒。
实施例3
(1)将藕粉7份,茯苓5份,杏仁5份,大枣10份,陈皮0.6份,小米粉2份,粉碎,过60目筛备用;
(2)将杏仁5份,陈皮0.6份,粉碎,过60目筛,备用;
(3)将(1)上述食品原料加入混合机中,再加入木糖醇2份,进行混合均匀,再进行膨化处理,膨化工艺参数控制水分含量为10%,膨化温度为150℃,喂料速度为3Hz,螺杆转速为50Hz。
(4)将(3)膨化后食品粉碎,粉碎,过60目筛,迅速加入(2)杏仁和陈皮原料粉,再加入改性大豆磷脂0.05份、羧甲基淀粉钠0.02份,混合均匀,挤压制粒,形成10mm的颗粒将膨化后食品进行挤压,形成0.2mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥出去多余水分,控制水分在2~6%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,20g/袋,10袋/盒。
实施例1-3采用80-90℃的热水冲,每20g干粉加热水约150~200ml,30s-1min之内基本冲散形成均匀的糊状结构,没有结块,没有团聚的颗粒。该饮料具有天然食品香气、口感好、营养高、食用方便,且有健脾、美容等保健功能,适合各种人群早餐食用,具有广阔的市场前景。
下面试验进一步说明本发明:
1.实验目的:
比较加入杏仁和陈皮后对早餐粥粉结块的影响;比较水温、水与粥粉比例对早餐粥粉结块的影响,为改善早餐粥粉结块问题提供依据。
2.实验仪器:
V-300混合机,温州温岭公司;FMCE-500调制器,湖南富马科公司;TMHE-72/24D双螺杆挤压机,湖南富马科公司;FMKD-1000流化床干燥机,湖南富马科公司;YB-250A型高速多功能粉碎机,永康市速锋工贸有限公司;XS-250全自动包装机,江苏仅一公司;KH-60HPTN8微波杀菌机,山东科弘公司。
3.实验材料:
藕粉、山药、茯苓、杏仁、大枣、陈皮、小麦粉、小米粉、豆粉、蔗糖,购于京客隆超市。
木糖醇、蔗糖脂肪酸酯、蒸馏单甘酯、硬脂酰乳酸钠、山梨醇酐甘油酯、改性大豆磷脂、羧甲基淀粉钠购于淘宝商家。
4.实验方法:
4.1粥粉的制备方法
工艺一:
(1)将藕粉5份(按重量份计),山药2份,茯苓2份,大枣5份;粉碎,过60目筛;
(2)将上述食品原料进行混合均匀,加入到膨化机中进行膨化处理,控制水分含量为10%左右,膨化温度为175℃,喂料速度为5Hz,螺杆转速为20Hz。
(3)将(2)膨化后食品粉碎,粉碎,过60目筛,挤压制粒,形成0.5mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥出去多余水分,控制水分在5~8%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,20g/袋,10袋/盒。
工艺二:
(1)将藕粉5份(按重量份计),山药2份,茯苓2份,大枣5份,杏仁2份,陈皮0.5份,;粉碎,过60目筛;
(2)将上述食品原料进行混合均匀,加入到膨化机中进行膨化处理,控制水分含量为10%左右,膨化温度为175℃,喂料速度为5Hz,螺杆转速为20Hz。
(3)将(2)膨化后食品粉碎,粉碎,过60目筛,挤压制粒,形成0.5mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥出去多余水分,控制水分在5~8%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,20g/袋,10袋/盒。
工艺三:
(1)将藕粉5份(按重量份计),山药2份,茯苓2份,大枣5份;粉碎,过60目筛;
(2)将上述食品原料进行混合均匀,加入到膨化机中进行膨化处理,控制水分含量为10%左右,膨化温度为175℃,喂料速度为5Hz,螺杆转速为20Hz。
(3)将杏仁2份,陈皮0.5份,粉碎,过60目筛,备用;
(4)将(2)膨化后食品粉碎,粉碎,过60目筛,迅速与(3)杏仁和陈皮原料粉进行混合,挤压制粒,形成0.5mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥出去多余水分,控制水分在5~8%之间。
(5)将制粒好的产品杀菌,然后进行分装和包装,20g/袋,10袋/盒。
4.2粥粉结块率测定
取烧杯三只,加入85℃的开水200mL,称取以上三种工艺样品50g加入烧杯中,稍微搅动,静置10min后,观察烧杯中早餐粉结块现象。再将膨化谷物早餐粉溶液过20目筛网,测量筛上物结块大小。将筛上物烘干,计算膨化谷粉的结块率
4.3.水温对冲调性的影响
将工艺三得到的粥粉称取8份,每份20g,倒入烧杯中,分别加入30℃、40℃、50℃、60℃、70℃、80℃、90℃、100℃水,稍加搅动,进行观察和品尝,根据浓度合适,口感舒适,无结块,有特有香气、香气浓郁等口感指标,进行评分。
4.4水与粥粉的比例对冲调性的影响
将工艺三得到的粥粉称取6份,每份20g,倒入烧杯中,按照水:粉比例(5:1)(6:1)(7:1)(8:1)(9:1)(10:1)分别加入80℃热水,稍加搅动,进行观察和品尝,根据浓度合适,口感舒适,无结块,有特有香气、香气浓郁等口感指标,进行评分。
5.实验结果:
5.1粥粉结块率测定
实验结果如表1,可以看到藕粉、山药、茯苓、大枣四种原料加入杏仁和陈皮后,结块率降低;在相同原料下,通过改善工艺,结块率最低,效果最好。
表1杏仁与陈皮加入及不同工艺对结块的影响
结块物长度(mm) | 结块率(%) | 备注 | |
工艺一 | 6~10 | 9.5 | 有大量结块,块内有干粉 |
工艺二 | 3~5 | 3.0 | 有少量结块,块内无干粉 |
工艺三 | 1~2 | 1.3 | 几乎不结块 |
5.2水温对冲调性的影响
表2不同水温对粥粉冲调性的影响
水温(℃) | 30 | 40 | 50 | 60 | 70 | 80 | 90 | 100 |
冲调性评分 | 70 | 80 | 85 | 85 | 91 | 94 | 90 | 87 |
由表2可知:采用50℃以上的温水均可达到较佳的冲调效果,采用80℃左右的热水最佳。若采用沸水冲调反而会降低谷物早餐粉的冲调性,因为沸水会促使糊化淀粉的氢键迅速作用,不利于水分的渗透和谷粉的溶解。
5.3水与粥粉的比例对冲调性的影响
加水比例(w∶w) | 5∶1 | 6∶1 | 7∶1 | 8∶1 | 9∶1 | 10∶1 |
冲调性评分 | 79 | 85 | 91 | 95 | 94 | 90 |
加水比例过低,早餐粥的黏性过高,不利于水分的充分渗透和粥粉的溶解;加水比例过高,口感不好,而且早餐粥冲调后易产生分层现象,故加水比例在8∶1左右比较合适。
Claims (1)
1.一种冲调过程防结块的方便保健早餐粥,其特征在于,所用食品原料配方按重量份计:藕粉5~10份,山药2~5份,茯苓2~5份,杏仁2~5份,大枣5~10份,陈皮0.5~1份;
制备方法包括以下步骤:
(1)将藕粉、山药、茯苓、大枣粉碎,过60目筛;
(2) 将上述食品原料进行混合均匀,加入到膨化机中进行膨化处理,控制水分含量为10%,膨化温度为175℃,喂料速度为5 Hz,螺杆转速为20Hz;
(3)将杏仁、陈皮粉碎,过60目筛,备用;
(4)将(2)膨化后的食品粉碎,过60目筛,迅速与(3)杏仁和陈皮原料粉进行混合,挤压制粒,形成0.5mm的颗粒,然后进行干燥,控制温度为80℃,采用热风干燥除去多余水分,控制水分在5~8%之间;
(5)将制粒好的产品杀菌,然后进行分装和包装。
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