CN112106958B - 一种通过物理改性实现土豆泥浓缩脱水的方法 - Google Patents
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- 239000012752 auxiliary agent Substances 0.000 claims description 26
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 17
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- 239000000843 powder Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 4
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- 230000000694 effects Effects 0.000 abstract description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种通过物理改性实现土豆泥浓缩脱水的方法,能在常温10‑50摄氏度范围内实施浓缩脱水,无需低温冷冻或超过60摄氏度的高温环境,成功的实现了土豆泥的物理改性浓缩脱水,并能很好地保留土豆泥中的营养成分。通过本发明方法还能将土豆泥的水分由常规的80‑85%降至20‑30%,脱水效果明显,有利于土豆泥的贮存、运输及后续产业化生产。
Description
技术领域
本发明涉及食品加工领域,具体地说是一种通过物理改性实现土豆泥浓缩脱水的方法。
背景技术
自2015年中国启动土豆主粮化战略,将土豆列为稻米、小麦、玉米外的又一道主粮,行业内对土豆的加工技术展开了深入的研究。在土豆加工的众多产品中,为公众所知的大部分是由西方饮食文化宣导所带来的薯片、薯条等,对土豆泥的研究却较少,这是因为通过现有的加工方法生产的土豆泥的水分含量高达80-85%,不利于保存。为了解决这一问题,行业内普遍采用热风干燥、真空冷冻、离心脱水、微波干燥等方法对土豆泥进行脱水,但这些常规的脱水方法存在一定的缺陷,如热风干燥后土豆泥组织结构破坏较大、复水性不好;真空冷冻干燥能够在一定程度上提升土豆泥的复水性并能较好地保留土豆的营养价值,但其存在生产成本大、生产过程不连续、因土豆的腥味导致风味不佳、可塑性差等缺点。因此,如何通过改进土豆泥的脱水工艺,降低土豆泥的水分含量,延长保存期限,成为行业内目前亟待解决的问题。
发明内容
针对上述问题,本发明的目的是提供一种通过物理改性实现土豆泥浓缩脱水的方法,该方法能够在常温下,对土豆泥实现物理改性浓缩脱水,脱水效果好,土豆泥的营养成分损失少。
为了实现上述目的,本发明采用如下技术方案来实现。
一种通过物理改性实现土豆泥浓缩脱水的方法,其特征在于,工艺步骤如下:
一、常规土豆泥的制备:
将挑选的土豆清洗后去皮、蒸熟、打浆,得到含水量为80-85%的常规土豆泥。
二、改性辅助剂的制备:
(2.1)制备面包果皮:选取由青色开始转褐色的面包果为原料,取面包果的皮,切皮时根据面包果的大小使得切皮的厚度有稍许差别,常规厚度在0.5-1.5厘米左右,不能包含太多果肉,以里面只有一薄层果肉为标准,果肉的厚度不超过1厘米;
(2.2)浸泡:将步骤(2.1)中制备好的面包果皮浸泡在鲜牛奶中,以鲜牛奶刚好浸没面包果皮为准,浸泡18-24小时后捞起;
本步骤中所述的鲜牛奶为市售的纯牛奶,不添加任何其他物质。
(2.3)干燥成品:将步骤(2.2)中浸泡后的面包果皮干燥至水分含量为5-7%,然后采用粉碎机粉碎成60-100目的粉状,即为改性辅助剂成品。
三、预改性:
(3.1)将步骤一中制备的常规土豆泥放入有搅拌和加热功能的容器中,加热至40-45摄氏度;
(3.2)取步骤二中制备的改性辅助剂,改性辅助剂的份量为土豆泥份量的2.5-5%,且改性辅助剂预先用鲜牛奶溶解,改性辅助剂与溶解鲜牛奶的混和比例为100:50-80;
(3.3)将溶解后的改性辅助剂加入步骤(3.1)中的容器内,搅拌均匀,保持温度40-45摄氏度,1-2小时后完成预改性。
四、浓缩脱水:
(4.1)预冷:将步骤三中预改性后的半成品在10-15摄氏度的环境中预冷至中心温度为20-25摄氏度,静置3-5小时;
(4.2)浓缩脱水改性:将预冷后的半成品加入双效真空浓缩锅中,浓缩温度为50摄氏度,真空度为0.8MPa,浓缩时间为150-180分钟,即完成浓缩脱水改性过程,得到含水量为20-30%的土豆泥。
进一步地,步骤(2.3)中所述的干燥可以采用微波、真空冷冻、热风干燥技术中的一种。
与现有技术相比,本发明的有益效果在于:
1、本发明提出了一种全新的土豆泥浓缩脱水工艺,并且该工艺能在常温10-50摄氏度范围内实施,无需低温冷冻或超过60摄氏度的高温环境,成功的实现了土豆泥的物理改性浓缩脱水,并能很好地保留土豆泥中的营养成分。通过该工艺还能将土豆泥的水分由常规的80-85%降至20-30%,脱水效果明显,有利于土豆泥的贮存、运输及后续产业化生产。
2、独创性地发明了一种改性辅助剂,即通过对面包果皮的处理,形成一种对土豆泥具有柔性变性功能的改性辅助剂,通过使用该改性辅助剂,能够达到改变土豆泥中组织结构铰链特性、柔化土豆泥颗粒感、提高土豆泥稳定性的目的,从而实现采用较低的温度(50摄氏度以下)也能将土豆泥脱水至20-30%的含水量,相比于常规的脱水方法取得了突破性的进步。且该改性辅助剂具有较高的蛋白质含量,能够解决土豆泥蛋白质含量低的缺陷,提升土豆泥的营养价值。
3、采用本发明方法浓缩后的土豆泥,因其内部结晶层的改变和组织结构的变化,消除了土豆原有的腥味,保留了土豆的清香味;且改性辅助剂的风味与土豆清香味高度融合,不会引入其他杂味。
具体实施方式
下面结合具体的实施方式阐述本发明的加工过程。
实施例:
一种通过物理改性实现土豆泥浓缩脱水的方法,其工艺步骤如下。
一、常规土豆泥的制备:
将挑选的土豆清洗后去皮、蒸熟、打浆,得到含水量为80%的常规土豆泥。
二、改性辅助剂的制备:
(2.1)制备面包果皮:选取由青色开始转褐色的面包果为原料,取面包果的皮,切皮时根据面包果的大小确定切皮的厚度,将厚度控制在0.5-1.5厘米之间,只含有一薄层果肉,即果肉的厚度不超过1厘米;
(2.2)浸泡:将步骤(2.1)中制备好的面包果皮浸泡在市售的纯牛奶中,让鲜牛奶刚好浸没面包果皮,浸泡18小时后捞起;
(2.3)干燥成品:将步骤(2.2)中浸泡后的面包果皮采用真空冷冻的方式干燥,干燥至水分含量为5%,然后采用粉碎机粉碎成100目的粉状,即为改性辅助剂成品。
三、预改性:
(3.1)将步骤一中制备的常规土豆泥放入有搅拌和加热功能的容器中,加热至43摄氏度;
(3.2)取步骤二中制备的改性辅助剂,改性辅助剂的份量为土豆泥份量的3.5%,且改性辅助剂预先用鲜牛奶溶解,改性辅助剂与溶解鲜牛奶的混和比例为100:65;
(3.3)将溶解后的改性辅助剂加入步骤(3.1)中的容器内,搅拌均匀,保持温度40摄氏度,1.5小时后完成预改性。
四、浓缩脱水:
(4.1)预冷:将步骤三中预改性后的半成品在10摄氏度的环境中预冷至中心温度为20摄氏度,静置3.5小时;
(4.2)浓缩脱水改性:将预冷后的半成品加入双效真空浓缩锅中,浓缩温度为50摄氏度,真空度为0.8MPa,浓缩时间为170分钟,即完成浓缩脱水改性过程,得到含水量为20%的土豆泥。
以上记载的仅为本发明的优选实施例,当然不能以此来限定本发明之权利范围,因此依本发明权利要求所作的等同变化,仍属本发明所涵盖的范围。
Claims (2)
1.一种通过物理改性实现土豆泥浓缩脱水的方法,其特征在于,工艺步骤如下:
一、常规土豆泥的制备:
将挑选的土豆清洗后去皮、蒸熟、打浆,得到含水量为80-85%的常规土豆泥;
二、改性辅助剂的制备:
(2.1)制备面包果皮:选取由青色开始转褐色的面包果为原料,取面包果的皮,切皮时根据面包果的大小使得切皮的厚度有稍许差别,常规厚度在0.5-1.5厘米左右,果肉的厚度不超过1厘米;
(2.2)浸泡:将步骤(2.1)中制备好的面包果皮浸泡在鲜牛奶中,浸泡18-24小时后捞起;
(2.3)干燥成品:将步骤(2.2)中浸泡后的面包果皮干燥至水分含量为5-7%,然后采用粉碎机粉碎成60-100目的粉状,即为改性辅助剂;
三、预改性:
(3.1)将步骤一中制备的常规土豆泥放入有搅拌和加热功能的容器中,加热至40-45摄氏度;
(3.2)取步骤二中制备的改性辅助剂,改性辅助剂的份量为土豆泥份量的2.5-5%,且改性辅助剂预先用鲜牛奶溶解,改性辅助剂与溶解鲜牛奶的混和比例为100:50-80;
(3.3)将溶解后的改性辅助剂加入步骤(3.1)中的容器内,搅拌均匀,保持温度40-45摄氏度,1-2小时后完成预改性;
四、浓缩脱水:
(4.1)预冷:将步骤三中预改性后的半成品在10-15摄氏度的环境中预冷至中心温度为20-25摄氏度,静置3-5小时;
(4.2)浓缩脱水改性:将预冷后的半成品加入双效真空浓缩锅中,浓缩温度为50摄氏度,真空度为0.8MPa,浓缩时间为150-180分钟,即完成浓缩脱水改性过程,得到含水量为20-30%的土豆泥。
2.如权利要求1所述的通过物理改性实现土豆泥浓缩脱水的方法,其特征在于,步骤(2.3)中所述的干燥采用微波、真空冷冻、热风干燥技术中的一种。
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