CN111838598A - 南瓜降糖咀嚼型鲜榨米片的加工方法 - Google Patents
南瓜降糖咀嚼型鲜榨米片的加工方法 Download PDFInfo
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- CN111838598A CN111838598A CN202010846398.6A CN202010846398A CN111838598A CN 111838598 A CN111838598 A CN 111838598A CN 202010846398 A CN202010846398 A CN 202010846398A CN 111838598 A CN111838598 A CN 111838598A
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Abstract
本发明涉及一种南瓜降糖咀嚼型鲜榨米片的加工方法,步骤如下:⑴称量原料粉;⑵微波辅助离心热水浸提南瓜成分;⑶混合;⑷多机头温差挤压制片;⑸压片;⑹抗性糊精超声雾化覆膜技术,即得南瓜粉速效降糖营养咀嚼片。本发明方法方法简单,本发明旨在改变老年人、糖尿病患者进食的困难,设计一种含南瓜粉速效降糖营养咀嚼片加工方法,该方法制得的咀嚼片有助于缓解高血糖、营养缺乏、骨质疏松,该咀嚼片能够满足人体吸收营养需求,尤其解决糖尿病人摄食困难,营养失衡,血糖升高等问题。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种南瓜降糖咀嚼型鲜榨米片的加工方法。
背景技术
糖尿病患者体内胰岛素分泌出现状况,导致进食大米、水果等含高碳水化合物的食物后血糖升高,长期下去会产生多饮、多食、体重减轻等症状。研究表明:南瓜中的环丙基氨基酸CTY能促进胰脏分泌胰岛素,增加Glut-2的含量,同时锌、铬是胰岛素的重要组成部分,对胰岛素细胞起有保护作用。南瓜粉可使70%的糖尿病患者血压下降,60%胰岛素释放量上升,80%血糖下降。因此南瓜粉对人体有预防和治疗糖尿病的明显效果。
咀嚼片是指在口腔中咀嚼可使片剂溶化后的压片制品,咀嚼后表面积增大,可以促进营养物质的溶解吸收,其质感好,口味佳,适合老人、小孩,以及胃肠功能失调的患者食用。咀嚼片属于一种休闲营养保健即食品,居于目前快节奏的生活,即食产品迅速崛起,咀嚼片是集美色、美味、美型与一体,与饮料、面包、薯片等相比,具有方便运输、食用方便、营养充足等特性。
但是,目前现有技术存在如下缺陷:
①南瓜加工成粉过程中色泽容易发生变化;
②咀嚼片表面粗糙,组织结构不完善;
③高温挤压膨化工艺吸水膨胀率大,易受潮,口感差。
通过检索,发现如下几篇与本发明专利申请相关的专利公开文献:
(1)参蛙油咀嚼片(专利申请号ZL201410287762.4),2018年5月22日授权。该项技术以人参、林蛙油、五味子、木糖醇、人参、蛙油为原料,通过粉碎、酶解超声波提取、胶体磨研磨、混合、制湿粒、灭菌、压片等工艺步骤制得咀嚼片。
优点:采用本发明制备的参蛙油咀嚼片,可以随时服用,服用方便,口感好,该产品最适宜于中青年精英人群、中青年女性人群、老年人群、病后、产后虚弱人群、更年期妇女人群长期安全服用,人参、林蛙油和五味子的营养成分易被吸收。
缺点:①酶解超声波提取活性营养成分,残渣浪费;②95%乙醇浸渍提取,时间长,效率低;③油类成分裸露易酸败,贮藏期短暂。
对策:①超微粉碎物料,湿法混匀,提高利用率;②采用微波辅助提取法,由微波提取和溶剂提取结合而成的一种新的提取技术,提取时间短、提取效率高;③利用高压装置将抗性糊精溶液渗透覆盖压片的外表面,改变消化道激素的分泌,从而抑制糖类吸收,起到降低血糖的作用。
(2)一种海参营养咀嚼片及其制备方法(专利申请号CN 201910967013.9),2019年12月03日授权。该项技术以海参粉,蓝莓粉,桑椹粉,脱脂奶粉,乳糖,葡萄糖,薄荷脑,柠檬酸,桔子香精,聚乙二醇,甲基纤维素,硬脂酸镁,交联聚维酮,磷酸氢钙为原料,通过细胞破碎,制粉,混合,压片等工艺制得。
优点:本发明结合水果和牛奶的口味和营养,具有清爽、甘甜的口味,甜中带酸,口味易被广大人群接受;工艺上通过细胞破碎提出营养,咀嚼后营养成分更容易被人体吸收。
缺点:①加工过程中高温、酸性环境很容易使皂苷的苷元结构发生脱水、环合、双键位移等,引起糖基水解;②配料表中含有合成香精成分,安全系数低;③杀菌后装瓶保存,外界物理因素易引起吸潮凝结,氧化变色。
对策:①微波辅助提取,维持提取环境酸碱适中,微波功率300w,提取时间5min,提取温度60℃,乙醇浓度54%;②采用天然产物,利用微胶囊包埋技术缓释气味;③涂层保存。
(3)一种藜麦百合复合营养咀嚼片(专利申请号CN 201810613832.9),2018年12月04日授权。该项技术以藜麦超微粉,百合超微粉,微晶纤维素,淀粉,甘露醇,蔗糖,聚乙烯吡咯烷酮,80%乙醇,硬脂酸镁为原料,利用超微粉赋予产品组织细密、口感细腻、营养吸收利用度高的特性。
优点:既保留了藜麦丰富的氨基酸、维生素,又添加了药食两用兰州百合独特的蛋白质、膳食纤维及糖类,使产品在满足人们所需营养物质的同时具有增强免疫、抗疲劳等功效。
缺点:①物料太细,导致压片过程喷溅;②湿法造粒可能使热不稳定,吸湿物料的有效活性成分分解。
对策:①超微粉进行二次挤压造粒过程,改善物料粒径,并且缩短压片时间;②粉剂直接压片,采用吸入式填充改善粉末颗粒的流动性,避免在压片过程中粉末逸出冲模而影响片剂的性质。
通过对比,本发明专利申请与上述专利公开专利文献存在本质的不同。
发明内容
本发明目的在于克服现有技术中的不足之处,提供一种南瓜降糖咀嚼型鲜榨米片的加工方法。
本发明解决其技术问题所采用的技术方案是:
一种南瓜降糖咀嚼型鲜榨米片的加工方法,步骤如下:
⑴称量原料粉
果蔬粉:南瓜粉20-30份,黄豆粉10-15份,大米粉15-20份,桑叶粉5-15份,藜麦粉5-15份,五味子5-7份,胚芽五谷粉5-10份,山药5-15份,小麦粉20-22份,核桃1-3份,大枣1-3份;
润湿剂:体积分数为50%-70%的乙醇15份;
粘合剂:微晶纤维素10-15份,硬脂酸镁1-2份;
直压辅料:无水乳糖5-7份,低聚果糖2-5份;
上述份数均为重量份数;
⑵微波辅助离心热水浸提南瓜成分
南瓜先清洗,去掉腐烂斑点,挖空去籽粒,然后切成大小为3~5cm的块状,再加入纤维素分解酶,纤维素分解酶0.7%、料液比1∶50(g/mL)、微波功率300W、微波处理时间3min,水温60℃,转速800r/min,即得南瓜提取液;
⑶混合
按1:4的比例mL:g将南瓜提取液添加到原料粉中,混合搅拌均匀;
⑷多机头温差挤压制片
向上述粉料中加入微晶纤维素、硬脂酸镁并搅拌均匀,加入南瓜提取液,润湿剂,搅拌混匀,使用挤压机进料,进料区温度30℃,熟化区温度80℃,出料区温度60℃,主轴转速17Hz,喂料转速6Hz,切断转速3Hz,在挤压机出口端喷施低聚果糖和乳糖溶液3g/100ml,形成具有弹性的圆柱形溶融体;
⑸压片
将圆柱形溶融体进行减压压片,压片厚度1.2cm,预压厚度3.5cm,压片直径2cm压片压力15-20KN,得压片;
⑹抗性糊精超声雾化覆膜技术
抗性糊精制作:
①将食用玉米淀粉高温130℃~150℃热解2h,冷却后加柠檬酸酸解,玉米淀粉:柠檬酸的质量比为1:2,得焦糊精;
②另取玉米淀粉加水调浆至18~20°Bé,调pH5~7,加入高活性干酵母,高活性干酵母的添加量为5g~6g/kg,37℃发酵24h,再加入低糖型酵母,低糖型酵母的添加量为5g~6g/kg,进行二次发酵,37℃发酵24h,得到发酵液;
③将步骤①得到的焦糊精、步骤②得到的发酵液按照质量比为5:1的比例混合、浓缩,至控制比重在1.16g/ml~1.18g/ml,加入上述混合溶液两倍体积的有机酸,先用4倍体积比的95%酒精沉淀,沉淀物再用1倍体积比的78%酒精连续沉淀洗涤6次,得到纯度为95.30%的抗性糊精;
④将步骤⑹压片送入风箱装置中,用含有抗性糊精的雾化汽湍流吹抚5-10min,压片始终处于无序跳动状态,气流风速5-10m/s,温度4~15℃,超声雾化,雾化量>2mL/min,超声波工作频率1.7MHz,得覆膜后压片,即得南瓜降糖咀嚼型鲜榨米片。
而且,所述步骤⑴中50%~70%乙醇的体积分数为55%。
而且,所述步骤⑴中果蔬粉的制备如下:
先将果蔬打浆烘干,经低压逆流喷雾干燥制粉,然后利用超微粉碎机超微粉碎主轴转速R=350r/min,粉碎时间20min,超微粉平均粒径1.5μm,即得果蔬粉。
而且,所述低压逆流喷雾干燥制粉的目数为80目。
而且,所述步骤⑶中还添加葡萄糖酸钙、山梨醇,将葡萄糖酸钙、山梨醇添加到原料粉中,混合搅拌均匀,所述葡萄糖酸钙:山梨醇:南瓜粉的质量比为10:20-25:20-30。
而且,所述步骤⑷中双螺杆挤压熟化机为SLG32-Ⅱ双螺杆挤压熟化机。
而且,所述步骤⑷中具有弹性的圆柱形溶融体的直径为3cm,厚度为3.5cm。
而且,所述步骤⑹中南瓜降糖咀嚼型鲜榨米片还经过如下处理:
包装灭菌:
120℃瞬时高温灭菌5min,装瓶。
而且,所述步骤⑵中使用微波辅助滚筒离心热水浸提南瓜成分,所述微波辅助滚筒包括微波箱体、圆筒、格网、往返式旋转动力螺旋桨、滤液出口和过滤设备,所述微波箱体沿竖直方向设置,该微波箱体内同轴设置圆筒,该圆筒的内侧壁上紧密相连接设置格网,该圆筒内同轴设置往返式旋转动力螺旋桨,该往返式旋转动力螺旋桨与圆筒的内侧壁靠近间隔设置,该圆筒的底部相连通设置滤液出口,该滤液出口的下部与过滤设备相连接设置,该过滤设备能够对滤液出口流出的滤液进行过滤操作。
而且,所述步骤⑷中挤压机为多机头温差挤压制片装置,所述多机头温差挤压制片装置包括双螺杆挤压机本体、圆孔模头、切刀和冷凝水降温系统,所述双螺杆挤压机本体上设置有喂料口、螺杆和出料口,所述出料口设置为多组圆孔模头,圆孔模头上方的双螺杆挤压机本体上安装切刀,靠近圆孔模头侧的双螺杆挤压机本体上设置有冷凝水降温系统,该冷凝水降温系统能够为待出料进行降温操作。
本发明取得的优点和积极效果为:
1、本发明方法方法简单,本发明旨在改变老年人、糖尿病患者进食的困难,设计一种含南瓜粉速效降糖咀嚼型鲜榨米片加工方法,该方法制得的咀嚼片有助于缓解高血糖、营养缺乏、骨质疏松,该咀嚼片能够满足人体吸收营养需求,尤其解决糖尿病人摄食困难,营养失衡,血糖升高等问题。
2、本发明方法制得的咀嚼片分散性好,溶出率高,利于吸收;空间小,易携带。
3、本发明方法中的超微粉碎可以杀死大部分虫卵与微生物,减少生物性污染,安全性高。
4、本发明方法中使用的乳糖和低聚果糖是促进矿物质元素吸收的最佳活化因子,增加甜味减缓人们对甜味的过度依赖性;
5、本发明方法中将压片利用抗性糊精超声雾化覆膜技术二次涂膜,防止氧化,提高贮藏期。
附图说明
图1为本发明中微波辅助滚筒的结构连接示意图;
图2为本发明中多机头温差挤压制片装置的结构连接示意图;
图3为图2中圆孔模头的一种结构连接示意图。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
一种南瓜降糖咀嚼型鲜榨米片的加工方法,步骤如下:
⑴称量原料粉
果蔬粉:南瓜粉20-30份,黄豆粉10-15份,大米粉15-20份,桑叶粉5-15份,藜麦粉5-15份,五味子5-7份,胚芽五谷粉5-10份,山药5-15份,小麦粉20-22份,核桃1-3份,大枣1-3份;
润湿剂:体积分数为50%-70%的乙醇15份;
粘合剂:微晶纤维素10-15份,硬脂酸镁1-2份;
直压辅料:无水乳糖5-7份,低聚果糖2-5份;
上述份数均为重量份数;
⑵微波辅助离心热水浸提南瓜成分
南瓜先清洗,去掉腐烂斑点,挖空去籽粒,然后切成大小为3~5cm的块状,再加入纤维素分解酶,纤维素分解酶0.7%、料液比1∶50(g/mL)、微波功率300W、微波处理时间3min,水温60℃,转速800r/min,即得南瓜提取液;
⑶混合
按1:4的比例mL:g将南瓜提取液添加到原料粉中,混合搅拌均匀;
⑷多机头温差挤压制片
向上述粉料中加入微晶纤维素、硬脂酸镁并搅拌均匀,加入南瓜提取液,润湿剂,搅拌混匀,使用挤压机进料,进料区温度30℃,熟化区温度80℃,出料区温度60℃,主轴转速17Hz,喂料转速6Hz,切断转速3Hz,在挤压机出口端喷施低聚果糖和乳糖溶液3g/100ml,形成具有弹性的圆柱形溶融体;
⑸压片
将圆柱形溶融体进行减压压片,压片厚度1.2cm,预压厚度3.5cm,压片直径2cm压片压力15-20KN,得压片;
⑹抗性糊精超声雾化覆膜技术
抗性糊精制作:
①将食用玉米淀粉高温130℃~150℃热解2h,冷却后加柠檬酸酸解,玉米淀粉:柠檬酸的质量比为1:2,得焦糊精;
②另取玉米淀粉加水调浆至18~20°Bé,调pH5~7,加入高活性干酵母,高活性干酵母的添加量为5g~6g/kg,37℃发酵24h,再加入低糖型酵母,低糖型酵母的添加量为5g~6g/kg,进行二次发酵,37℃发酵24h,得到发酵液;
③将步骤①得到的焦糊精、步骤②得到的发酵液按照质量比为5:1的比例混合、浓缩,至控制比重在1.16g/ml~1.18g/ml,加入上述混合溶液两倍体积的有机酸,先用4倍体积比的95%酒精沉淀,沉淀物再用1倍体积比的78%酒精连续沉淀洗涤6次,得到纯度为95.30%的抗性糊精;
④将步骤⑹压片送入风箱装置中,用含有抗性糊精的雾化汽湍流吹抚5-10min,压片始终处于无序跳动状态,气流风速5-10m/s,温度4~15℃,超声雾化,雾化量>2mL/min,超声波工作频率1.7MHz,得覆膜后压片,即得南瓜降糖咀嚼型鲜榨米片。
较优地,所述步骤⑴中50%~70%乙醇的体积分数为55%。
较优地,所述步骤⑴中果蔬粉的制备如下:
先将果蔬打浆烘干,经低压逆流喷雾干燥制粉(80目),然后利用超微粉碎机超微粉碎主轴转速R=350r/min,粉碎时间20min,超微粉平均粒径1.5μm,即得果蔬粉。
较优地,所述低压逆流喷雾干燥制粉的目数为80目。
较优地,所述步骤⑶中还添加葡萄糖酸钙、山梨醇,将葡萄糖酸钙、山梨醇添加到原料粉中,混合搅拌均匀,所述葡萄糖酸钙:山梨醇:南瓜粉的质量比为10:20-25:20-30。
较优地,所述步骤⑷中双螺杆挤压熟化机为SLG32-Ⅱ双螺杆挤压熟化机。
较优地,所述步骤⑷中具有弹性的圆柱形溶融体的直径为3cm,厚度为3.5cm。
较优地,所述步骤⑹中南瓜降糖咀嚼型鲜榨米片还经过如下处理:
包装灭菌:
120℃瞬时高温灭菌5min,装瓶。
较优地,所述步骤⑵中使用微波辅助滚筒离心热水浸提南瓜成分,所述微波辅助滚筒包括微波箱体、圆筒、格网、往返式旋转动力螺旋桨、滤液出口和过滤设备,所述微波箱体沿竖直方向设置,该微波箱体内同轴设置圆筒,该圆筒的内侧壁上紧密相连接设置格网,该圆筒内同轴设置往返式旋转动力螺旋桨,该往返式旋转动力螺旋桨与圆筒的内侧壁靠近间隔设置,该圆筒的底部相连通设置滤液出口,该滤液出口的下部与过滤设备相连接设置,该过滤设备能够对滤液出口流出的滤液进行过滤操作。
较优地,所述步骤⑷中挤压机为多机头温差挤压制片装置,所述多机头温差挤压制片装置包括双螺杆挤压机本体、圆孔模头、切刀和冷凝水降温系统,所述双螺杆挤压机本体上设置有喂料口、螺杆和出料口,所述出料口设置为多组圆孔模头,圆孔模头上方的双螺杆挤压机本体上安装切刀,靠近圆孔模头侧的双螺杆挤压机本体上设置有冷凝水降温系统,该冷凝水降温系统能够为待出料进行降温操作。
具体地,相关制备及检测如下:
1、针对南瓜粉加工过程色泽易发生变化,老年人不易消化吸收,南瓜中含有大量可溶性碳水化合物等问题,采用微波辅助滚筒离心热水浸提。新鲜南瓜打浆,用热水浸泡,加入纤维素酶溶液,在微波状态下提取,南瓜浆所处装置是一个圆筒装置,圆筒内壁装有格网,底部具有往返式旋转动力螺旋桨,格网直径60目,圆筒旋转过程中可以打碎南瓜浆,与酶溶液充分反应,提高提取率,并且可以降低南瓜浆粒径,增加了细胞的破壁力,在原料预处理过程中省时省力。浸提完毕,通过圆筒装置底部的过滤设备,实现料液分离。
如图1所示,所述微波辅助滚筒包括微波箱体1、圆筒2、格网3、往返式旋转动力螺旋桨4、滤液出口5和过滤设备6,所述微波箱体沿竖直方向设置,该微波箱体内同轴设置圆筒,该圆筒的内侧壁上紧密相连接设置格网,该圆筒内同轴设置往返式旋转动力螺旋桨,该往返式旋转动力螺旋桨与圆筒的内侧壁靠近间隔设置,该圆筒的底部相连通设置滤液出口,该滤液出口的下部与过滤设备相连接设置,该过滤设备能够对滤液出口流出的滤液进行过滤操作。
较优地,所述格网为60目格网。
相关检测结果如下:
表1微波辅助滚筒单因素实验
结果分析:南瓜中的降糖成分-多糖提取量越多,对于咀嚼片的的作用效果越明显,分别对滚筒装置参数设置单因素实验,以多糖提取量作为最终判定标准,实验得出当加热温度为60℃、料液比为1:50、微波功率300w、圆筒转速800r/min处理3min时,南瓜中的多糖有效成分提取量最多,达45.63mg/g。
表2超微粉碎与粗粉碎营养素变化
结果分析:本发明利用超微粉碎制粉技术,可以提高可溶性膳食纤维含量,降低不溶性膳食纤维含量,不改变总膳食纤维含量,起到易消化吸收的作用,而对于淀粉、蛋白质、还原糖等营养素成分影响不大,在不影响营养元素的前提下,降低原料的粒径,增加产品的速溶、消化效果。
2、针对老年人消化功能下降,对咀嚼片营养物质吸收不完全,采用多机头温差挤压制片技术,高温可以变性大豆低聚糖,分解植酸类物质,原料在高压高温状态下,淀粉会发生降解形成小分子寡糖,不溶性膳食纤维转变成可溶性膳食纤维,更加利于吸收。在挤压机的出口端喷施乳糖和低聚果糖溶液,由于浓度差的影响,溶液渗透到物料内部,此时温度降低,流体特性发生改变,晶体结构开始熔融,形成具有粘弹性的溶融体,然后立即进行旋切,乳糖和低聚果糖可促进胃肠道对营养素等矿物质的快速吸收。机头采用4组圆孔模头,圆孔直径3cm,模头上方安装切刀,所得圆柱体厚度为3.5cm,在距离模头5cm内侧安装冷凝水降温系统,降至室温,防止物料温度过高,气态水分子冲破溶融体表面,造成物料膨化变大,内部组织疏松多孔。
如图2和图3所示,所述多机头温差挤压制片装置包括双螺杆挤压机本体10、圆孔模头8、切刀7和冷凝水降温系统12,所述双螺杆挤压机本体上设置有喂料口11、螺杆9和出料口,所述出料口设置为多组圆孔模头,圆孔模头上方的双螺杆挤压机本体上安装切刀,靠近圆孔模头侧的双螺杆挤压机本体上设置有冷凝水降温系统,该冷凝水降温系统能够为待出料进行降温操作。
相关检测结果如下:
表3双螺杆挤压前后质量对比
结果分析:双螺杆挤压对原料粉的质量损失很小,只破坏分子内部组成,对原料的整体质量没影响,增加物料利用率。
3、针对咀嚼片长期放置易氧化,提高贮藏期,采用抗性糊精超声雾化覆膜技术,本发明在压片成型后立即进行活化因子覆膜。高压旋切后的咀嚼片温度较高,利用温度较低的糊精超声雾化汽吹抚,传热换质,咀嚼片在失水降温的同时,糊精在其表面覆膜成型并逐渐内渗。抗性糊精能改变消化道激素的分泌,如使胰汁分泌减少,改变肠道内消化酶,从而抑制糖类吸收,起到降低血糖的作用。并在表面形成保护层,防止氧化,增加水溶性(冷水即食)不改变粘度,抑制血糖快速升高,对糖尿病人有保健效果。
相关检测结果如下:
表4抗性糊精与其他膳食纤维产品比较
表5抗性糊精小鼠实验
结果分析:通过对小鼠喂食抗性糊精,可以得出抗性糊精可以抑制血糖升高,降低体内血糖指数,高剂量实验组降血糖效果明显。
表6本发明咀嚼型鲜榨米片的营养成分表
项目 | 每100g | NRV% |
能量 | 350KJ | 6% |
蛋白质 | 34g | 5% |
脂肪 | 14g | 2% |
膳食纤维 | 68g | 10% |
碳水化合物 | 48g | 7% |
钙、铁、锌 | 120mg | 3% |
维生素 | 28.3mg | 1% |
钠 | 30mg | 1% |
铬 | 25mg | 1% |
表7本发明咀嚼型鲜榨米片对四氧嘧啶小鼠血糖的影响
结果分析:该产品对患糖尿病的小鼠有明显的降血糖的效果。
表8本发明咀嚼型鲜榨米片的感官评定表
外观 | 风味 | 质地 | 口感 | 总分 | |
评定员1 | 15 | 30 | 17 | 16 | 78 |
评定员2 | 15 | 26 | 16 | 17 | 74 |
评定员3 | 17 | 27 | 16 | 17 | 77 |
结果分析:三位评定员通过观察、品鉴、触摸都给出了较高的评分,达到良好的标准。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例所公开的内容。
Claims (10)
1.一种南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:步骤如下:
⑴称量原料粉
果蔬粉:南瓜粉20-30份,黄豆粉10-15份,大米粉15-20份,桑叶粉5-15份,藜麦粉5-15份,五味子5-7份,胚芽五谷粉5-10份,山药5-15份,小麦粉20-22份,核桃1-3份,大枣1-3份;
润湿剂:体积分数为50%-70%的乙醇15份;
粘合剂:微晶纤维素10-15份,硬脂酸镁1-2份;
直压辅料:无水乳糖5-7份,低聚果糖2-5份;
上述份数均为重量份数;
⑵微波辅助离心热水浸提南瓜成分
南瓜先清洗,去掉腐烂斑点,挖空去籽粒,然后切成大小为3~5cm的块状,再加入纤维素分解酶,纤维素分解酶0.7%、料液比1∶50(g/m L)、微波功率300W、微波处理时间3min,水温60℃,转速800r/min,即得南瓜提取液;
⑶混合
按1:4的比例mL:g将南瓜提取液添加到原料粉中,混合搅拌均匀;
⑷多机头温差挤压制片
向上述粉料中加入微晶纤维素、硬脂酸镁并搅拌均匀,加入南瓜提取液,润湿剂,搅拌混匀,使用挤压机进料,进料区温度30℃,熟化区温度80℃,出料区温度60℃,主轴转速17Hz,喂料转速6Hz,切断转速3Hz,在挤压机出口端喷施低聚果糖和乳糖溶液3g/100ml,形成具有弹性的圆柱形溶融体;
⑸压片
将圆柱形溶融体进行减压压片,压片厚度1.2cm,预压厚度3.5cm,压片直径2cm压片压力15-20KN,得压片;
⑹抗性糊精超声雾化覆膜技术
抗性糊精制作:
①将食用玉米淀粉高温130℃~150℃热解2h,冷却后加柠檬酸酸解,玉米淀粉:柠檬酸的质量比为1:2,得焦糊精;
②另取玉米淀粉加水调浆至调pH5~7,加入高活性干酵母,高活性干酵母的添加量为5g~6g/kg,37℃发酵24h,再加入低糖型酵母,低糖型酵母的添加量为5g~6g/kg,进行二次发酵,37℃发酵24h,得到发酵液;
③将步骤①得到的焦糊精、步骤②得到的发酵液按照质量比为5:1的比例混合、浓缩,至控制比重在1.16g/ml~1.18g/ml,加入上述混合溶液两倍体积的有机酸,先用4倍体积比的95%酒精沉淀,沉淀物再用1倍体积比的78%酒精连续沉淀洗涤6次,得到纯度为95.30%的抗性糊精;
④将步骤⑹压片送入风箱装置中,用含有抗性糊精的雾化汽湍流吹抚5-10min,压片始终处于无序跳动状态,气流风速5-10m/s,温度4~15℃,超声雾化,雾化量>2mL/min,超声波工作频率1.7MHz,得覆膜后压片,即得南瓜降糖咀嚼型鲜榨米片。
2.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑴中50%~70%乙醇的体积分数为55%。
3.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑴中果蔬粉的制备如下:
先将果蔬打浆烘干,经低压逆流喷雾干燥制粉,然后利用超微粉碎机超微粉碎主轴转速R=350r/min,粉碎时间20min,超微粉平均粒径1.5μm,即得果蔬粉。
4.根据权利要求3所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述低压逆流喷雾干燥制粉的目数为80目。
5.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑶中还添加葡萄糖酸钙、山梨醇,将葡萄糖酸钙、山梨醇添加到原料粉中,混合搅拌均匀,所述葡萄糖酸钙:山梨醇:南瓜粉的质量比为10:20-25:20-30。
6.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑷中双螺杆挤压熟化机为SLG32-Ⅱ双螺杆挤压熟化机。
7.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑷中具有弹性的圆柱形溶融体的直径为3cm,厚度为3.5cm。
8.根据权利要求1所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑹中南瓜降糖咀嚼型鲜榨米片还经过如下处理:
包装灭菌:
120℃瞬时高温灭菌5min,装瓶。
9.根据权利要求1至8任一项所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑵中使用微波辅助滚筒离心热水浸提南瓜成分,所述微波辅助滚筒包括微波箱体、圆筒、格网、往返式旋转动力螺旋桨、滤液出口和过滤设备,所述微波箱体沿竖直方向设置,该微波箱体内同轴设置圆筒,该圆筒的内侧壁上紧密相连接设置格网,该圆筒内同轴设置往返式旋转动力螺旋桨,该往返式旋转动力螺旋桨与圆筒的内侧壁靠近间隔设置,该圆筒的底部相连通设置滤液出口,该滤液出口的下部与过滤设备相连接设置,该过滤设备能够对滤液出口流出的滤液进行过滤操作。
10.根据权利要求9所述的南瓜降糖咀嚼型鲜榨米片的加工方法,其特征在于:所述步骤⑷中挤压机为多机头温差挤压制片装置,所述多机头温差挤压制片装置包括双螺杆挤压机本体、圆孔模头、切刀和冷凝水降温系统,所述双螺杆挤压机本体上设置有喂料口、螺杆和出料口,所述出料口设置为多组圆孔模头,圆孔模头上方的双螺杆挤压机本体上安装切刀,靠近圆孔模头侧的双螺杆挤压机本体上设置有冷凝水降温系统,该冷凝水降温系统能够为待出料进行降温操作。
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CN115053965B (zh) * | 2022-07-11 | 2023-09-08 | 山东省食品发酵工业研究设计院 | 一种利用超高压处理制备难消化性更强的抗性糊精的方法 |
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