CN111820389A - 一种低gi果蔬杂粮粉及其制备方法 - Google Patents
一种低gi果蔬杂粮粉及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种低GI果蔬杂粮粉，由以下原料制成：苹果、猕猴桃、香蕉、草莓、番茄、豌豆嫩荚、燕麦以及添加剂；其中，添加剂为：膳食纤维、表面活性剂、甜味剂以及食用香精。其制作工艺为：果蔬清洗后切片，流化床进行预热，低温高压二氧化碳渗透膨化干燥，粉碎处理，然后进行超微粉碎，再将添加剂与果蔬杂粮粉进行混合，包装再杀菌得成品。本发明的果蔬粉品质较好，干燥时间短、能耗低，是一种健康口味丰富营养的低GI的食品。
Description
技术领域
本发明属于营养食品领域，具体涉及一种低GI果蔬杂粮粉及其制备方法。
背景技术
果蔬杂粮粉是用多种的新鲜水果蔬菜等进行提纯所制作而成，果蔬杂粮粉其中含有大量的微量元素以及多种矿物质，经常食用对身体非常好，而且食用果蔬杂粮粉可以预防身体高血压，或者是身体肥胖等，还可以促进身体的新陈代谢，对身体有很大的好处，而且还可以缓解便秘等作用，口感也非常好。
但由于现有技术中，一般采用热风干燥或者真空冷冻干燥。虽然热风干燥的设备较成熟，但品质较差，干燥不均匀；而真空冷冻干燥虽然能够解决热风干燥带来的问题，但其时间长、能耗高。因而，如何能够既保护品质，又注重成本和能耗等，提供一种新的制备方法成了本发明急需考虑的问题。
发明内容
本发明的目的是提供一种低GI的果蔬杂粮粉，品质较好，干燥时间短且能耗低。
为实现上述目的，本发明采用的技术方案为：一种低GI果蔬杂粮粉，由以下重量份数的原料制成：苹果20-35份、猕猴桃15-30份、香蕉12-20、草莓8-15份、番茄10-15份、豌豆嫩荚5-10份、燕麦3-5份、添加剂5-10份；其中，添加剂为：膳食纤维5-9份、表面活性剂0.8-1.5份、甜味剂0.5-1份以及食用香精0.3-0.8份。
所述膳食纤维的组成为：低聚果糖2-4份、菊粉1-3份、魔芋粉1-2份。
所述表面活性剂为蔗糖脂肪酸酯。
所述甜味剂为三氯蔗糖。
上述低GI果蔬杂粮粉的制备方法，包括如下步骤：
(1)原料处理：将苹果、猕猴桃、香蕉、草莓、番茄和豌豆嫩荚清洗干净，除去表面杂质，依次切片，护色，再将燕麦清洗干净，除去表面杂质，然后分别置于流化床中进行预干燥处理；
其中，护色处理的过程为：将切片好的果蔬片依次置于保鲜液为质量分数为0.2％D-异抗坏血酸和质量分数为3％柠檬酸混合溶液中浸泡10-20min；
预干燥处理分为两个阶段进行，第一阶段：流化床温度为75～90℃，保持10～15min，第二阶段：流化床温度为50～60℃，保持2～4h，水分降低至30％～40％，即完成预干燥处理；
(2)低温高压二氧化碳渗透膨化干燥：将步骤(1)中经过预热处理的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、嫩荚豌豆、燕麦分别装入膨化罐中，通过压缩机吹入气流，罐内温度逐步升高达到90-100℃，在罐内形成一定压力为0.9～1.2Mpa，时间为20～45min后释放压力；
(3)粉碎：将膨化后的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、豌豆嫩荚以及燕麦依次进行粉碎，并过80-100目筛；
(4)将步骤(3)得到的粗粉在常温下经超微粉碎机粉碎，得到混合粉末；其中，超微粉碎机转速为3500-4800rpm/min；
(5)将步骤(4)得到的混合粉末和添加剂混合均匀，包装后常温下采用辐照杀菌5-10s，灭菌后得到成品。
本发明的有益效果：本发明的果蔬杂粮粉用多种的新鲜水果蔬菜等制作而成，果蔬杂粮粉其中含有大量的微量元素以及多种矿物质，经常食用对身体非常好，而且本发明采用的制备方法既能够保护品质，又注重成本和能耗等，是一种健康口味丰富营养的低GI的食品。
具体实施方式
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。实施例中，所有原料均为市售品。
实施例1
一种低GI果蔬杂粮粉，由以下重量份数的原料制成：苹果30份、猕猴桃22份、香蕉16、草莓12份、番茄12份、豌豆嫩荚8份、燕麦4份、添加剂8份；其中，添加剂为：低聚果糖3份、菊粉2份、魔芋粉1.6份、蔗糖脂肪酸酯1份、三氯蔗糖0.7份以及食用香精0.6份。
上述低GI果蔬杂粮粉的制备方法，包括如下步骤：
(1)原料处理：将苹果、猕猴桃、香蕉、草莓、番茄和豌豆嫩荚清洗干净，除去表面杂质，依次切片，护色，再将燕麦清洗干净，除去表面杂质，然后分别置于流化床中进行预干燥处理；
其中，护色处理的过程为：将切片好的果蔬片依次置于保鲜液为质量分数为0.2％D-异抗坏血酸和质量分数为3％柠檬酸混合溶液中浸泡15min；
预干燥处理分为两个阶段进行，第一阶段：流化床温度为80℃，保持13min，第二阶段：流化床温度为55℃，保持3h，水分降低至30％～40％，即完成预干燥处理；
(2)低温高压二氧化碳渗透膨化干燥：将步骤(1)中经过预热处理的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、嫩荚豌豆、燕麦分别装入膨化罐中，通过压缩机吹入气流，罐内温度逐步升高达到90-100℃，在罐内形成一定压力为0.9～1.2Mpa，时间为20～45min后释放压力；
(3)粉碎：将膨化后的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、豌豆嫩荚以及燕麦依次进行粉碎，并过80-100目筛；
(4)将步骤(3)得到的粗粉在常温下经超微粉碎机粉碎，得到混合粉末；其中，超微粉碎机转速为3500-4800rpm/min；
(5)将步骤(4)得到的混合粉末和添加剂混合均匀，包装后常温下采用辐照杀菌5-10s，灭菌后得到成品。
实施例2
一种低GI果蔬杂粮粉，由以下重量份数的原料制成：苹果28份、猕猴桃25份、香蕉17、草莓10份、番茄13份、豌豆嫩荚10份、燕麦5份、添加剂9份；其中，添加剂为：低聚果糖3份、菊粉1份、魔芋粉2份、蔗糖脂肪酸酯1.2份、三氯蔗糖0.8份以及食用香精0.6份。
上述低GI果蔬杂粮粉的制备方法，包括如下步骤：
(1)原料处理：将苹果、猕猴桃、香蕉、草莓、番茄和豌豆嫩荚清洗干净，除去表面杂质，依次切片，护色，再将燕麦清洗干净，除去表面杂质，然后分别置于流化床中进行预干燥处理；
其中，护色处理的过程为：将切片好的果蔬片依次置于保鲜液为质量分数为0.2％D-异抗坏血酸和质量分数为3％柠檬酸混合溶液中浸泡15min；
预干燥处理分为两个阶段进行，第一阶段：流化床温度为80℃，保持13min，第二阶段：流化床温度为55℃，保持3h，水分降低至30％～40％，即完成预干燥处理；
(2)低温高压二氧化碳渗透膨化干燥：将步骤(1)中经过预热处理的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、嫩荚豌豆、燕麦分别装入膨化罐中，通过压缩机吹入气流，罐内温度逐步升高达到90-100℃，在罐内形成一定压力为0.9～1.2Mpa，时间为20～45min后释放压力；
(3)粉碎：将膨化后的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、豌豆嫩荚以及燕麦依次进行粉碎，并过80-100目筛；
(4)将步骤(3)得到的粗粉在常温下经超微粉碎机粉碎，得到混合粉末；其中，超微粉碎机转速为3500-4800rpm/min；
(5)将步骤(4)得到的混合粉末和添加剂混合均匀，包装后常温下采用辐照杀菌5-10s，灭菌后得到成品。
综合效果调查：
实施例2的低GI果蔬杂粮粉综合检测效果考察
1-1品质评价
1-2感官评价(每项满分为10分，评分标准见上表)
以下选取志愿者30人，食用实施例2的低GI果蔬粉，对志愿者进行食用口感等的询问，检测和询问结果见下表：
1-3生产成本评价
从表中可以看出：本发明的果蔬杂粮粉其制备方法既能够保护品质，又注重成本和能耗等，是一种健康口味丰富营养的低GI的食品。
Claims (5)
1.一种低GI果蔬杂粮粉，其特征在于，由以下重量份数的原料制成：苹果20-35份、猕猴桃15-30份、香蕉12-20、草莓8-15份、番茄10-15份、豌豆嫩荚5-10份、燕麦3-5份、添加剂5-10份；其中，添加剂为：膳食纤维5-9份、表面活性剂0.8-1.5份、甜味剂0.5-1份以及食用香精0.3-0.8份。
2.根据权利要求1所述的一种低GI果蔬杂粮粉，其特征在于，所述膳食纤维的组成为：低聚果糖2-4份、菊粉1-3份、魔芋粉1-2份。
3.根据权利要求1所述的一种低GI果蔬杂粮粉，其特征在于，所述表面活性剂为蔗糖脂肪酸酯。
4.根据权利要求1所述的一种低GI果蔬杂粮粉，其特征在于，所述甜味剂为三氯蔗糖。
5.权利要求1-4任意一项所述的一种低GI果蔬杂粮粉的制备方法，其特征在于，包括如下步骤：
(1)原料处理：将苹果、猕猴桃、香蕉、草莓、番茄和豌豆嫩荚清洗干净，除去表面杂质，依次切片，护色，再将燕麦清洗干净，除去表面杂质，然后分别置于流化床中进行预干燥处理；
(2)低温高压二氧化碳渗透膨化干燥：将步骤(1)中经过预热处理的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、嫩荚豌豆、燕麦分别装入膨化罐中，通过压缩机吹入气流，罐内温度逐步升高达到90-100℃，在罐内形成一定压力为0.9～1.2Mpa，时间为20～45min后释放压力；
(3)粉碎：将膨化后的苹果片、猕猴桃片、香蕉片、草莓片、番茄片、豌豆嫩荚以及燕麦依次进行粉碎，并过80-100目筛；
(4)将步骤(3)得到的粗粉在常温下经超微粉碎机粉碎，得到混合粉末；其中，超微粉碎机转速为3500-4800rpm/min；
(5)将步骤(4)得到的混合粉末和添加剂混合均匀，包装后常温下采用辐照杀菌，灭菌后得到成品。
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