CN111772094A - 一种低gi即食方便凉粉及其制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，具体为一种低GI即食方便凉粉及其制备方法。该凉粉包括以下重量份的原料：淀粉100～140份，饮用水500～980份，品质改良剂0.35～1.28份，酶制剂0.05～0.14份，复合防腐剂0.36～1.12份。其制备方法为1)混料；2)酶解、分装；3)熟化灭菌后冷却即得。本申请以淀粉为主要原料，辅以复合品质改良剂，通过对淀粉原料的酶解处理、预糊化处理结合灭菌熟化技术，实现凉粉预包装生产，不仅提高了淀粉的直链淀粉含量，进而降低成品的GI值，而且延长了凉粉的保质期，延缓了凉粉在货架期内的老化程度，使凉粉在货架期内保持良好的Q弹性与维持适当的硬度，确保凉粉品质稳定。
Description
技术领域
本发明属于食品加工技术领域，具体为一种低GI即食方便凉粉及其制备方法。
背景技术
凉粉作为我国的传统特色小吃，其原理是通过淀粉糊化形成凝胶，质地晶莹剔透，水分活度较高，直链淀粉多，黏弹性高，口感冰凉爽滑，味道鲜美。夏季深受广大消费者的喜爱，但目前凉粉生产大多为家庭作坊式制作，传统制作工艺不仅费时费力，由于生产过程全靠经验，生产环境也难以控制，所以产品品质不稳定，生产出的凉粉保质期较短(1天)，食用也不方便，难以实现工业化稳定量产，导致凉粉的销售业绩受到极大的限制。
近年来，凉粉的种类及工艺有所创新，如授权公告号(CN100588330C)公开了方便凉粉及其制作方法，该方法以马铃薯淀粉为主要原料，辅以食用胶、明矾、食用盐制备凉粉，但现在国家已经明确规定不能添加明矾。中国专利CN201610151007.2也公开了一种自热方便红薯凉粉及其生产工艺和一种方便川北凉粉及生产方法，该方法可将凉粉保质期延长到10天，但还是达不到进入商超流通的要求。另外，目前方便凉粉的保质期普遍存在问题，保质期延长的话，凉粉的硬度就会增加，爽滑感消失。
传统凉粉的主要原料是淀粉，不利于现在需要控制体重的特殊人群食用。如果可以降低凉粉的GI值，延长凉粉的保质期，并且凉粉的口感不会随着延长保质期而变差，将可以扩大凉粉的市场推广。
发明内容
本发明的目的在于克服现有技术的不足，提供一种低GI即食方便凉粉及其制备方法。采用该方法制备得到的方便凉粉GI值低，保质期长，延缓了凉粉在货架期内的老化程度，使凉粉在货架期内保持良好的Q弹性与维持适当的硬度，确保凉粉产品品质稳定。
为解决以上技术问题，本发明的具体技术方案为：
一种低GI即食方便凉粉，包括以下重量份的原料：
进一步地，所述淀粉包括但不限于马铃薯淀粉、红薯淀粉、木薯淀粉、绿豆淀粉、豌豆淀粉、玉米淀粉，本发明选择其中的一种或几种复合使用。
进一步地，所述的品质改良剂包括质量比为0.2～0.56：0.1～0.42：0.05～0.28的食用盐、黄原胶、魔芋精粉。
进一步地，所述酶制剂为分支淀粉酶，其中催化淀粉分子中α-1,4-糖苷键的断裂，产生具有非还原性末端的短链，将所得短链通过α-1,6-糖苷键连接于受体链上，从而有效修饰淀粉结构，降低淀粉消化速率。
进一步地，所述复合防腐剂包括质量比为0.06～0.12：0.2～0.56：0.1～0.42的脱氢乙酸钠、柠檬酸、磷酸盐。
以上所述低GI即食方便凉粉的制备方法，包括以下步骤：
1)称取各原料，然后将淀粉、品质改良剂、酶制剂和复合防腐剂混合均匀，再按淀粉重量比的2.4～3倍加入饮用水混合均匀；
2)调节温度为50℃，转速60r/min，恒温酶解10h；再边搅拌便加入90～100℃的剩余饮用水，搅拌均匀后进行分装；
3)最后将分装好的米粉在100～105℃熟化灭菌40～60分钟，利用冷水迅速喷淋冷却至40℃以下，得到低GI即食方便凉粉。
进一步地，所述分装采用的包装材料为PP或PET复合材料，该材料耐高温蒸煮。
进一步地，所述低GI即食方便凉粉水分83％～88％，常温保质期≥180天。
本发明的积极效果体现在：
(一)、本发明实现了对凉粉进行独立包装形成预包装食品，通过预糊化技术解决了淀粉乳熟化过程分层的技术难题，避免熟化灭菌过程凉粉成型效果差、质地结构不稳定的品质问题。
(二)、本发明通过淀粉分支酶，催化原料淀粉分子中α-1,4-糖苷键的断裂，产生具有非还原性末端的短链，所得短链通过α-1,6-糖苷键连接于受体链上，增加淀粉分支度，对淀粉分子结构进行修饰，进一步淀粉分子重排生成簇状结构，降低产物的消化速率，增强慢消化性能，降低凉粉产品的GI值。
(三)、本发明通过高温灭菌、复合保鲜剂与其它步骤相结合，延长产品的保质期至180天。
(四)、本发明通过复合品质改良剂控制产品贮藏过程的老化程度，降低产品的硬度，保持产品的弹性，提高与稳定产品的品质。
(五)、本发明生产的低GI方便凉粉，属于预包装食品，有利于延长保质期，拆封切分后拌上调料即可食用，爽滑Q弹，具有较好的弹性与回复性，常温保质期≥180天，GI值40～45。
具体实施方式：
为了使本发明的发明目的、技术方案及其有益技术效果更加清晰，以下结合具体实施方式，对本发明进行进一步详细说明。应当理解的是，本说明书中描述的具体实施方式仅仅是为了解释本发明，并非为了限定本发明。
本申请中所使用的原料均为市售产品；本申请中所采用的％如无特殊说明，均表示质量百分含量。
实施例1：
一种低GI即食方便凉粉，包括以下重量份的原料：
淀粉100份，饮用水600份，品质改良剂0.5份，酶制剂分支淀粉酶0.08份，复合防腐剂0.6份。
淀粉包括马铃薯淀粉和红薯淀粉，其中马铃薯淀粉50份，红薯淀粉50份；品质改良剂为食用盐、黄原胶与魔芋精粉的复合物，其中食用盐0.2份，黄原胶0.2份，魔芋精粉0.1份。
复合防腐剂为脱氢乙酸钠、柠檬酸和磷酸盐的混合物，其中脱氢乙酸钠0.08份，柠檬酸0.3份，磷酸盐0.22份。
以上所述GI即食方便凉粉的制备方法，包括以下步骤：
1)称取各原料，然后将淀粉、品质改良剂、酶制剂和复合防腐剂混合均匀，再加入250份饮用水混合均匀；
2)调节温度为50℃，转速60r/min，恒温酶解10h；再边搅拌便加入350份90℃的饮用水，搅拌均匀后进行分装；分装采用PET复合材料作为包装材料。
3)最后将分装好的米粉在100℃熟化灭菌45分钟，利用冷水迅速喷淋冷却至40℃以下，得到低GI即食方便凉粉；低GI即食方便凉粉中水分含量为83％，常温保质期≥180天。
实施例2：
一种低GI即食方便凉粉，包括以下重量份的原料：
淀粉120份，饮用水800份，品质改良剂1份，分支淀粉酶0.1份，复合防腐剂1份。
淀粉包括马铃薯淀粉和红薯淀粉，其中马铃薯淀粉70份，红薯淀粉50份；品质改良剂为食用盐、黄原胶与魔芋精粉的复合物，其中食用盐0.5份，黄原胶0.4份，魔芋精粉0.1份。
复合防腐剂为脱氢乙酸钠、柠檬酸和磷酸盐的混合物，其中脱氢乙酸钠0.1份，柠檬酸0.5份，磷酸盐0.4份。
以上所述GI即食方便凉粉的制备方法，包括以下步骤：
1)称取各原料，然后将淀粉、品质改良剂、分支淀粉酶和复合防腐剂混合均匀，再加入350份饮用水混合均匀；
2)调节温度为50℃，转速60r/min，恒温酶解10h；再边搅拌便加入450份95℃的饮用水，搅拌均匀后进行分装；分装采用PET复合材料作为包装材料。
3)最后将分装好的米粉在105℃熟化灭菌50分钟，利用冷水迅速喷淋冷却至40℃以下，得到低GI即食方便凉粉；低GI即食方便凉粉中水分含量为83％，常温保质期≥180天。
对比例1：
制备方法同实施例1，仅取消预糊化环节，即称取各原料，然后将淀粉、品质改良剂、酶制剂和复合防腐剂混合均匀，再加入600份饮用水混合均匀；调节温度为50℃，转速60r/min，恒温酶解10h，搅拌均匀后进行分装；分装采用PET复合材料作为包装材料。
对比例2：
制备方法同实施例1，仅取消淀粉分支酶处理环节，即称取各原料，然后将淀粉、品质改良剂和复合防腐剂混合均匀，再加入350份饮用水混合均匀；再边搅拌便加入450份95℃的饮用水，搅拌均匀后进行分装；分装采用PET复合材料作为包装材料。
对比例3：
制备方法同实施例1，仅取消复合保鲜剂，制备低GI即食凉粉样品。
对比例4：
制备方法同实施例1，仅取消复合品质改良剂，制备低GI即食凉粉样品。
将实施例1和实施例2中制备得到的低GI即食方便凉粉进行品质测定，结果见表1。
表1即食方便凉粉的品质指标
| 序号 | 试验组 | 抗性淀粉/％ | 慢消化淀粉/％ | 硬度/gf | 弹性 | GI值 | 保质期/d |
| 1 | 实施例1 | 12.78 | 64.25 | 299.5 | 0.88 | 42 | ＞180 |
| 2 | 实施例2 | 13.05 | 62.70 | 286.5 | 0.87 | 41 | ＞180 |
注：产品抗性淀粉、慢消化淀粉含量以干物质计，下同。
将对比例1-4中制备得到的即食方便凉粉进行品质测定，结果见表2。
表2即食方便凉粉的品质指标
由以上数据可以看出，本发明通过预糊化结合熟化灭菌技术，实现即食方便凉粉产品独立包装，对淀粉原料进行酶解处理解决凉粉产品GI值高的问题，通过品质改良剂降低凉粉的硬度及延缓老化，通过复合防腐剂结合熟化灭菌延长产品的保质期，满足低GI即食方便凉粉产品的品质稳定。
本申请中以淀粉为主要原料，辅以复合品质改良剂，通过对淀粉原料的酶解处理、预糊化处理结合灭菌熟化技术，实现凉粉预包装生产，不仅提高了淀粉的抗性淀粉的含量，进而降低成品的GI值，而且延长了凉粉的保质期，延缓了凉粉在货架期内的老化程度，使凉粉在货架期内保持良好的Q弹性与维持适当的硬度，确保凉粉品质稳定。
以上所描述的实施例是本发明一部分实施例，而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围，而是仅仅表示本发明的选定实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
Claims (8)
1.一种低GI即食方便凉粉，其特征在于包括以下重量份的原料：
2.如权利要求1所述的低GI即食方便凉粉，其特征在于：所述淀粉包括但不限于马铃薯淀粉、红薯淀粉、木薯淀粉、绿豆淀粉、豌豆淀粉、大米淀粉、小麦淀粉和玉米淀粉中的任意一种或几种。
3.如权利要求1所述的低GI即食方便凉粉，其特征在于：所述的品质改良剂为食用盐、黄原胶和魔芋精粉的混合物，其质量比为0.2～0.56：0.1～0.42：0.05～0.28。
4.如权利要求1所述的低GI即食方便凉粉，其特征在于：所述酶制剂为分支淀粉酶。
5.如权利要求1所述的低GI即食方便凉粉，其特征在于：所述复合防腐剂脱氢乙酸钠、柠檬酸和磷酸盐的混合物，其质量比为0.06～0.12：0.2～0.56：0.1～0.42。
6.如权利要求1至5中任一所述低GI即食方便凉粉的制备方法，其特征在于包括以下步骤：
1)按比例称取各原料，然后将淀粉、品质改良剂、酶制剂和复合防腐剂混合均匀，再按淀粉重量比的2.4～3倍加饮用水混合均匀；
2)在恒温条件下酶解；酶解完成后再边搅拌边加入90～100℃的剩余部分饮用水，搅拌均匀后进行分装；
3)最后将分装好的米粉在100～105℃熟化灭菌40～60分钟，利用冷水迅速喷淋冷却至40℃以下，得到低GI即食方便凉粉。
7.如权利要求6所述低GI即食方便凉粉的制备方法，其特征在于：恒温酶解的条件为，温度50℃，转速60r/min，酶解时间为10h。
8.如权利要求6所述低GI即食方便凉粉的制备方法，其特征在于：所述低GI即食方便凉粉水分83％～88％，常温保质期≥180天。
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