CN112120154A - 一种自熟式发酵半干米粉及其制备方法 - Google Patents
一种自熟式发酵半干米粉及其制备方法 Download PDFInfo
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Abstract
一种自熟式发酵半干米粉及其制备方法,所述半干米粉主要由以下原料制成:大米、淀粉添加剂和保鲜抑菌添加剂;所述淀粉添加剂为豌豆淀粉、小麦淀粉和藕粉;所述保鲜抑菌添加剂为迷迭香提取物和乳酸链球菌素。所述制备方法是:(1)将原料大米置于水中,一次发酵,或再加入脱镉菌制剂进行二次发酵,过滤,水洗,沥干;(2)加水,半干磨粉,过筛,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉;(3)一次蒸制,挤丝,挂杆风干,老化处理,二次蒸制,水洗,水浸,沥水,杀菌,冷却,包装,即成。本发明半干米粉断条率和烹饪损失率低,食味好,食品安全,货架期长。本发明方法脱镉效率高,能延长货架期,工艺简单,成本低,适于工业化生产。
Description
技术领域
本发明涉及一种半干米粉及其制备方法,具体涉及一种自熟式发酵半干米粉及其制备方法。
背景技术
大米作为亚洲人的主食,除了可作米饭食用之外,还可制作成米粉、米线、米糕等米制品。而米粉作为最常见的早餐食品,广受大众的喜爱。根据米粉的用途和储藏条件的不同,目前常见的米粉有干米粉、半干米粉和鲜湿米粉。而随着人们生活水平的提高以及对食品安全和营养的进一步认识,对于米粉原料中大米镉含量的达标和进一步降低,以及米粉口感及营养的提升提出了更高的要求。
CN104982807A公开了一种利用发酵工艺消减大米中重金属镉的方法,是采用普通籼米作为原料,利用发酵米粉制作过程中自然发酵的发酵液原液,并在发酵液原液中利用发酵乳杆菌、唾液乳杆菌、植物乳杆菌以及罗伊氏乳杆菌作为发酵菌,利用噬热链球菌、保加利亚乳杆菌作为功能菌制成混合发酵菌液,然后将镉超标的普通籼米加入混有发酵菌液的温水浸泡,利用上述混合发酵菌液进行发酵,并在发酵过程完成后一次进行过滤、清洗、离心甩干即可。但是,由于该方法中的脱镉主要依赖于发酵菌,不仅成本高,操作复杂,脱镉效率不稳定。
CN105410624A公开了一种半干米粉及其制备方法,所述半干米粉由大米、淀粉混合物、新鲜果蔬泥混合物和果蔬粉混合物制成。所述制备方法是通过大米发酵及预处理,物料混合,双螺杆挤压成型,老化,复蒸,洗粉切断,计量包装,后杀菌,冷却等操作进行半干米粉的制备。但是,所述方法所得半干米粉的货架期仅比市售延长3个月,且并未公开其脱镉效率。
发明内容
本发明所要解决的技术问题是,克服现有技术存在的上述缺陷,提供一种断条率和烹饪损失率低,食味好,营养丰富,符合食品安全,货架期长,成本低的自熟式发酵半干米粉。
本发明进一步要解决的技术问题是,克服现有技术存在的上述缺陷,提供一种脱镉效率高,能有效延长货架期,工艺简单,成本低,适宜于工业化生产的自熟式发酵半干米粉的制备方法。
本发明解决其技术问题所采用的技术方案如下:一种自熟式发酵半干米粉,主要由以下原料制成:大米、淀粉添加剂和保鲜抑菌添加剂;所述淀粉添加剂为豌豆淀粉、小麦淀粉和藕粉;所述保鲜抑菌添加剂为迷迭香提取物和乳酸链球菌素。豌豆淀粉和藕粉中的直链淀粉含量比大米淀粉高,豌豆淀粉和藕粉的加入可适当的增加米粉的最高黏度和崩解值,从而适当改善米粉的柔韧性口感;同时,豌豆淀粉还具有较好的膨润能力和较宽的溶解度范围,藕粉还可以改善米粉的回生性,从而提高米粉的弹韧性,降低断条率。小麦淀粉的加入可使米粉的糊化度上升,并在一定程度上降低米粉的蒸煮损失率。迷迭香的加入不仅可起到抑菌、抗菌的作用,迷迭香的味道可以增加食物的色香,有打开肠胃和食欲的作用。乳酸链球菌素可有效的抑制食物的腐败,与迷迭香同时使用时可起到更好的协同抑菌效果。
优选地,所述自熟式发酵半干米粉各原料的重量份为:大米90~110份、淀粉添加剂10~25份、保鲜抑菌添加剂0.02~0.60份。在所述各原料用量下能获得更好的米粉食味,米粉蒸煮前后的物理形态好,并具有较长的货架期。
优选地,所述大米为籼米。
优选地,所述豌豆淀粉、小麦淀粉和藕粉的质量比为3~5:6~19:1。在所述比例下的米粉具有更好的口感和低的断条率和蒸煮损失率。
优选地,所述迷迭香提取物和乳酸链球菌素的质量比为1~100:1。在所述比例下能获得更好的抑菌效果和食味性。
优选地,所述迷迭香提取物中的迷迭香酸的质量含量为5~90%。
优选地,所述原料中还含有脱镉菌制剂0.1~1.0份。
优选地,所述脱镉菌制剂为酿酒酵母制剂、鲁氏酵母制剂或戊糖片球菌制剂等中的一种或几种。
优选地,所述酿酒酵母制剂、鲁氏酵母制剂和戊糖片球菌制剂的质量比为0~2:1~2:1~2(更优选1~2:1~2:1~2)。
本发明进一步解决其技术问题所采用的技术方案如下:一种自熟式发酵半干米粉的制备方法,包括以下步骤:
(1)将原料大米置于水中,进行一次发酵后,或再加入脱镉菌制剂进行二次发酵,过滤,水洗,沥干,得脱镉大米;
(2)在步骤(1)所得脱镉大米中,加水,进行半干磨粉,过筛后,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉,得半干粉;
(3)将步骤(2)所得半干粉进行一次蒸制后,挤丝,挂杆风干后,进行老化处理,再进行二次蒸制,水洗,水浸,沥水,杀菌,冷却,包装,即成。
优选地,步骤(1)中,所述原料大米与水的质量比为1:1.0~1.4。在所述比例下更有利于自然发酵。
优选地,步骤(1)中,所述原料大米中的镉含量≤0.4mg/kg。国标要求大米中的镉含量≤0.2mg/kg,本发明方法可降低超标大米中的镉含量,以符合国标,并可进一步降低达标大米中的镉含量,以获得更高品质。
优选地,步骤(1)中,所述一次发酵的温度为30~50℃,时间为24~72h。在所述发酵条件下更有利于自然发酵。
优选地,步骤(1)中,所述二次发酵的温度为35~40℃,时间为12~24h。在所述发酵条件下更有利于实现深度发酵,增强脱镉菌的吸附、螯合或包裹能力,最终实现大米中镉的深度去除。
优选地,步骤(1)中,所述水洗至pH值为4.0~4.6。水洗至所述pH值下,不会影响米粉的食味。
优选地,步骤(2)中,所述半干磨粉的加水量为原料大米质量的0.25~0.35倍。在所述加水量下,半干磨粉所得大米淀粉损伤程度小,粒径均匀,淀粉结晶性和结构完整性更好,使得米粉具有更好的口感并降低断条率和烹饪损失率。
优选地,步骤(2)中,所述过筛后的粒径为60~80目。
优选地,步骤(2)中,所述加水调粉至含水率为25~40%。
优选地,步骤(3)中,所述一次蒸制的温度为80~90℃,压力为0.1~0.2MPa,时间为3~5min。
优选地,步骤(3)中,所述挤丝的螺杆转速为35~50r/min。
优选地,步骤(3)中,所述风干的温度为10~30℃,风速为1~3m/s,时间为2~3h。
优选地,步骤(3)中,所述老化处理的温度为50~60℃,时间为6~8h。
优选地,步骤(3)中,所述二次蒸制的温度为85~100℃,压力为0.1~0.4MPa,时间为3~5min。所述二次蒸制的目的是为了再次熟化以获得更好的口感,并起到进一步杀菌的目的。
优选地,步骤(3)中,所述水洗是指用9~20℃的冷水,水洗12~30s。
优选地,步骤(3)中,所述水浸的温度为50~70℃,时间为3~5min。所述水浸的目的是为了进一步冷却米粉,以获得更好的口感。
优选地,步骤(3)中,所述杀菌为巴氏杀菌。所述杀菌方式与保鲜抑菌添加剂协同作用更有利于进一步延长米粉的货架期。
优选地,所述巴氏杀菌的温度为90~97℃,时间为30~40min。
本发明中的镉含量采用石墨炉原子吸收光谱进行测定。
本发明的有益效果如下:
(1)本发明自熟式发酵半干米粉断条率低至0.6%,烹饪损失率低至2.1%,食味好,口感爽滑、不糊汤、有弹性,营养丰富,符合食品安全,货架期长达12个月以上,成本低;
(2)本发明方法所得脱镉大米中的镉含量低至0.011mg/kg,脱镉效率高达95.0%,完全符合国标对食品中镉含量的要求,并能有效延长货架期,工艺简单,成本低,适宜于工业化生产。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的大米1为市购籼米,镉含量为0.1mg/kg,大米2为市购籼米,镉含量为0.2mg/kg,大米3为市购籼米,镉含量为0.39mg/kg;本发明实施例所使用的酿酒酵母制剂购于珠海文琪生物科技有限公司,鲁氏酵母制剂购于通派(上海)生物科技有限公司,戊糖片球菌制剂购于北京科展生物科技有限公司,迷迭香提取物的迷迭香酸的质量含量为60%,购于上禾生物科技有限公司,乳酸链球菌素购于洛阳奇泓生物科技有限公司;本发明实施例所使用的原料或食品添加剂,如无特殊说明,均通过常规商业途径获得。
本发明实施例中的镉含量采用石墨炉原子吸收光谱进行测定。
一种自熟式发酵半干米粉实施例1~3
一种自熟式发酵半干米粉实施例1~3的原料及重量份如表1所示。
表1 一种自熟式发酵半干米粉实施例1~3的原料及重量份表
注:表中“-”表示未添加。
一种自熟式发酵半干米粉的制备方法实施例1
(1)按照表1实施例1中各原料及重量份,将大米1置于90重量份的水中,在30℃下,进行一次发酵72h后,过滤,水洗至pH值为4.6,沥干,得脱镉大米;
(2)按照表1实施例1中各原料及重量份,在步骤(1)所得脱镉大米中,加23重量份的水,进行半干磨粉,过筛至粒径为80目后,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉至含水率为25%,得半干粉;
(3)将步骤(2)所得半干粉在80℃,压力为0.2MPa下,进行一次蒸制5min后,在螺杆转速为35r/min下,挤丝,在10℃,风速为3m/s下,挂杆风干3h后,在52℃下,进行老化处理8h,再在85℃,压力为0.3MPa下,进行二次蒸制5min,用10℃的冷水,水洗15s,在50℃下,水浸4.5min,沥水,在92℃下,巴氏杀菌40min,冷却,包装,即成。
经检测,本发明实施例步骤(1)所得脱镉大米中的镉含量为0.019mg/kg,脱镉率为81.0%;成品的断条率为0.6%,烹饪损失率为2.1%。
一种自熟式发酵半干米粉的制备方法实施例2
(1)按照表1实施例2中各原料及重量份,将大米2置于120重量份的水中,在40℃下,进行一次发酵48h后,再加入脱镉菌制剂,在35℃下,进行二次发酵24h,过滤,水洗至pH值为4.2,沥干,得脱镉大米;
(2)按照表1实施例2中各原料及重量份,在步骤(1)所得脱镉大米中,加30重量份的水,进行半干磨粉,过筛至粒径为70目后,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉至含水率为30%,得半干粉;
(3)将步骤(2)所得半干粉在85℃,压力为0.15MPa下,进行一次蒸制4min后,在螺杆转速为40r/min下,挤丝,在20℃,风速为2m/s下,挂杆风干2.5h后,在55℃下,进行老化处理7h,再在90℃,压力为0.2MPa下,进行二次蒸制4min,用15℃的冷水,水洗20s,在60℃下,水浸4min,沥水,在95℃下,巴氏杀菌35min,冷却,包装,即成。
经检测,本发明实施例步骤(1)所得脱镉大米中的镉含量为0.011mg/kg,脱镉率为94.5%;成品的断条率为0.8%,烹饪损失率为2.7%。
一种自熟式发酵半干米粉的制备方法实施例3
(1)按照表1实施例3中各原料及重量份,将大米3置于150重量份的水中,在50℃下,进行一次发酵24h后,再加入脱镉菌制剂,在40℃下,进行二次发酵12h,过滤,水洗至pH值为4.0,沥干,得脱镉大米;
(2)按照表1实施例3中各原料及重量份,在步骤(1)所得脱镉大米中,加38重量份的水,进行半干磨粉,过筛至粒径为60目后,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉至含水率为35%,得半干粉;
(3)将步骤(2)所得半干粉在90℃,压力为0.1MPa下,进行一次蒸制3min后,在螺杆转速为45r/min下,挤丝,在30℃,风速为1m/s下,挂杆风干2h后,在58℃下,进行老化处理6h,再在95℃,压力为0.1MPa下,进行二次蒸制3min,用20℃的冷水,水洗25s,在70℃下,水浸3.5min,沥水,在97℃下,巴氏杀菌30min,冷却,包装,即成。
经检测,本发明实施例步骤(1)所得脱镉大米中的镉含量为0.020mg/kg,脱镉率为95.0%;成品的断条率为1.0%,烹饪损失率为3.2%。
对实施例1~3所得自熟式发酵半干米粉和市售半干米粉的食味进行评价,评分表如表2所示,结果如表3所示。
表2 半干米粉的食味评分表
表3 实施例1~3所得自熟式发酵半干米粉和市售半干米粉的食味评分结果表
由表3可知,本发明实施例1~3所得自熟式发酵半干米粉通过复配适量的淀粉添加剂,使其不管是在气味、外观,还是质构特性上,都更优于市售半干米粉。
为了评价实施例1~3所得自熟式发酵半干米粉和市售半干米粉在密封保存过程中的保鲜情况,检测37℃恒温条件下,不同保存时间下米粉中的菌落总数,结果如表4所示。
表4 实施例1~3所得自熟式发酵半干米粉和市售半干米粉的抑菌效果评价表
注:表中“-”表示已有明显的异味,没有检测的意义。
由表4可知,实施例1~3所得自熟式发酵半干米粉通过添加保鲜抑菌添加剂,大大的降低了米粉中菌落的繁殖速度,可使货架期延长至12个月以上。
Claims (8)
1.一种自熟式发酵半干米粉,其特征在于,主要由以下原料制成:大米、淀粉添加剂和保鲜抑菌添加剂;所述淀粉添加剂为豌豆淀粉、小麦淀粉和藕粉;所述保鲜抑菌添加剂为迷迭香提取物和乳酸链球菌素。
2.根据权利要求1所述自熟式发酵半干米粉,其特征在于,所述各原料的重量份为:大米90~110份、淀粉添加剂10~25份、保鲜抑菌添加剂0.02~0.60份;所述大米为籼米;所述豌豆淀粉、小麦淀粉和藕粉的质量比为3~5:6~19:1;所述迷迭香提取物和乳酸链球菌素的质量比为1~100:1;所述迷迭香提取物中的迷迭香酸的质量含量为5~90%。
3.根据权利要求1或2所述自熟式发酵半干米粉,其特征在于:所述原料中还含有脱镉菌制剂0.1~1.0份;所述脱镉菌制剂为酿酒酵母制剂、鲁氏酵母制剂或戊糖片球菌制剂中的一种或几种。
4.根据权利要求3所述自熟式发酵半干米粉,其特征在于:所述酿酒酵母制剂、鲁氏酵母制剂和戊糖片球菌制剂的质量比为0~2:1~2:1~2。
5.一种如权利要求1~4之一所述自熟式发酵半干米粉的制备方法,其特征在于,包括以下步骤:
(1)将原料大米置于水中,进行一次发酵后,或再加入脱镉菌制剂进行二次发酵,过滤,水洗,沥干,得脱镉大米;
(2)在步骤(1)所得脱镉大米中,加水,进行半干磨粉,过筛后,加入淀粉添加剂以及保鲜抑菌添加剂,加水调粉,得半干粉;
(3)将步骤(2)所得半干粉进行一次蒸制后,挤丝,挂杆风干后,进行老化处理,再进行二次蒸制,水洗,水浸,沥水,杀菌,冷却,包装,即成。
6.根据权利要求5所述自熟式发酵半干米粉的制备方法,其特征在于:步骤(1)中,所述原料大米与水的质量比为1:1.0~1.4;所述原料大米中的镉含量≤0.4mg/kg;所述一次发酵的温度为30~50℃,时间为24~72h;所述二次发酵的温度为35~40℃,时间为12~24h;所述水洗至pH值为4.0~4.6。
7.根据权利要求5或6所述自熟式发酵半干米粉的制备方法,其特征在于:步骤(2)中,所述半干磨粉的加水量为原料大米质量的0.25~0.35倍;所述过筛后的粒径为60~80目;所述加水调粉至含水率为25~40%。
8.根据权利要求5~7之一所述自熟式发酵半干米粉的制备方法,其特征在于:步骤(3)中,所述一次蒸制的温度为80~90℃,压力为0.1~0.2MPa,时间为3~5min;所述挤丝的螺杆转速为35~50r/min;所述风干的温度为10~30℃,风速为1~3m/s,时间为2~3h;所述老化处理的温度为50~60℃,时间为6~8h;所述二次蒸制的温度为85~100℃,压力为0.1~0.4MPa,时间为3~5min;所述水洗是指用9~20℃的冷水,水洗12~30s;所述水浸的温度为50~70℃,时间为3~5min;所述杀菌为巴氏杀菌;所述巴氏杀菌的温度为90~97℃,时间为30~40min。
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CN115851539A (zh) * | 2022-12-12 | 2023-03-28 | 上海清美绿色食品(集团)有限公司 | 一种混合菌剂发酵豆制品的发酵工艺及其应用 |
CN115851539B (zh) * | 2022-12-12 | 2023-09-22 | 上海清美绿色食品(集团)有限公司 | 一种混合菌剂发酵豆制品的发酵工艺及其应用 |
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