CN112293694A - 一种薯片及其制备方法 - Google Patents
一种薯片及其制备方法 Download PDFInfo
- Publication number
- CN112293694A CN112293694A CN202011002361.1A CN202011002361A CN112293694A CN 112293694 A CN112293694 A CN 112293694A CN 202011002361 A CN202011002361 A CN 202011002361A CN 112293694 A CN112293694 A CN 112293694A
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- Prior art keywords
- potato
- potato chips
- powder
- chips
- sweet
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 239000000843 powder Substances 0.000 claims abstract description 49
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
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- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 abstract description 19
- 229920001592 potato starch Polymers 0.000 abstract description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
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- 239000003205 fragrance Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000020265 peanut milk Nutrition 0.000 description 2
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- 239000005720 sucrose Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
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- 229940088594 vitamin Drugs 0.000 description 2
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- 239000001893 (2R)-2-methylbutanal Substances 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 102000004400 Aminopeptidases Human genes 0.000 description 1
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- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L19/105—Sweet potatoes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
Abstract
本申请涉及一种薯片及其制备方法,包括以下步骤,对至少包括红薯干粉和花生浆的原料进行灭菌;对灭菌后的原料接种复合发酵剂,其中,复合发酵剂至少包括重量比为2.0‑3.0:0.3‑0.5:0.3‑0.8的面包酵母、植物乳杆菌、噬热链球菌,发酵后得到发酵坯;按红薯干粉重量计,向发酵坯中加入0.2wt%‑0.5wt%的谷胱甘肽和0.05wt%‑0.5wt%的果胶,充分揉挤后辊压成厚度为1.0‑2.0mm的压片;向压片喷氯化钙溶液喷雾,然后将压片切片,将切片冷冻后进行真空油炸,离心脱油,冷却,得到薯片。本申请解决了含有红薯淀粉的薯片存在的丙烯酰胺含量高、脆度差、有焦糊昧、含油量高、色泽加深的问题。
Description
技术领域
本申请涉及食品加工领域,特别涉及一种薯片及其制备方法。
背景技术
油炸薯片是以新鲜优质的马铃薯为原料,经过清洗、去皮、切片、漂烫、油炸和调味等多道工序制成的一种方便休闲食品。它具有松脆酥香、滋味可口、食用方便等特点,故成为风靡世界各地的大众小吃。
近年来,随着国内食品市场的繁荣和休闲食品的日益盛行,油炸薯片的消费量和需求量也日益增大。广阔的市场前景使得国内的众多企业纷纷加入生产油炸薯片的行业,但由于各生产企业的设备、工艺和生产条件都存在着较大的差异,市场上产品的质量参差不齐。存在色泽欠佳、脆度不够、香味不浓、营养不合理、含油率高、丙烯酰胺危害等问题,始终是影响和制约生产高品质薯片的主要因素。这些产品特性问题与原料的色泽、成分,以及加工工艺密切相关。
目前,市场上的薯片基本分为两大类,一类是以马铃薯、甘薯等为原料,通过切片油炸制得,国内外主要采用大西洋牌马铃薯作为生产原料,其含水率为78.1wt%,还原糖含量为0.05wt%。切片型薯片是直接把马铃薯切割成为厚度约1.5mm的片状物,经油炸或焙烤处理,形成干燥及酥脆的成品,此类薯片受原料形状影响,大小形状不一,原料价格较高。其它品种的马铃薯或者红薯等,由于色泽、质构、还原糖含量等问题,制备出的油炸薯片,质量往往较差。相关技术中,改善色泽、质构的措施是:马铃薯切片后,进行烫漂,漂烫温度为70~90℃,漂烫时间为90~150s。并控制初始煎炸温度为170~190℃,以及油炸时间0~4min。同时,受马铃薯自身营养成分的局限,油炸薯片的营养问题始终为人们所诟病。瑞典国家食品管理局和斯德哥尔摩大学的科学家于2002年4月公布的研究进展中披露富含淀粉的油炸或焙烤的类食品中有较高含量的丙烯酰胺,丙烯酰胺可引起人体神经损害,并造成生殖毒性,还可导致动物变畸、癌变,是潜在的致癌物质,故油炸薯片有食品安全风险。
另一类是以马铃薯等淀粉(如马铃薯雪花粉)为主要原料,复配其他淀粉或蛋白质,经过重新组织化制得:如马铃薯、红薯等制成粉,以一定比例复配大豆蛋白粉、杏鲍菇、平菇、苦苣、大蒜粉、菠萝皮、菜籽油等原料,制备薯片;或采用新鲜香菇、熟马铃薯、马铃薯淀粉、红薯、和大豆蛋白复配,制备香菇薯片。上述两种添加红薯的薯片,其营养价值虽然得到提高,但由于红薯中含有较多的单双糖,在高温油炸时既容易发生焦糖化反应,又易与坯料中的氨基酸等发生美拉德反应,导致产品出现焦糊昧和色泽加深。以马铃薯粉或者红薯干粉为原料重组制备,在制粉过程中,原有的马铃薯等原料中的天然组织结构被破坏,因此,该方法制成的薯片产品在脆度上难以令人满意。
相关技术中,将红薯清洗、切片、护色、通过变温压差膨化的工艺制备的红薯脆片,其色泽、口感等均与传统的油炸薯片有明显不同。
综上所述,现有的油炸薯片,主要采用高品质的大西洋马铃薯品种作为原料。以红薯为原料,直接制备薯片,或者复配马铃薯粉等其它原料制备薯片,都存在产品色泽差、脆度较差、口感不佳等问题。我国红薯产量大,是我国重要的粮食作物,尤其在相对落后的山区,是当地农民的大宗作物,其中含有淀粉、膳食纤维、蛋白质、维生素、矿物质等多种营养元素,但红薯品种多,成分复杂,很多品种蛋白质含量较低,还原糖含量较高、色素较多,直接制备油炸薯片,产品色泽、脆度等可接受性差。
发明内容
本申请实施例提供一种薯片及其制备方法,以解决相关技术中含有红薯淀粉的薯片存在的丙烯酰胺含量高、脆度差、有焦糊昧、含油量高、色泽加深的问题。
第一方面,提供了一种薯片的制备方法,总体工艺流程:红薯、花生原料前处理→计量配制→混合拌料→多菌种混合发酵→后发酵→食品品质改良剂→压片→氯化钙喷雾→成型→冷冻→真空油炸→离心脱油→冷却包装;具体包括以下步骤:
对至少包括红薯干粉和花生浆的原料进行灭菌;对灭菌后的原料接种复合发酵剂,所述复合发酵剂至少包括重量比为2.0-3.0:0.3-0.5:0.3-0.8的面包酵母、植物乳杆菌、噬热链球菌,发酵后得到发酵坯;
按红薯干粉重量计,向发酵坯中加入0.2wt%-0.5wt%的谷胱甘肽和0.05wt%-0.5wt%的果胶,充分揉挤后辊压成厚度为1.0-2.0mm的压片;
向压片喷氯化钙溶液喷雾,然后将压片切片,将切片冷冻后进行真空油炸,离心脱油,冷却,得到薯片。
一些实施例中,红薯干粉以白心红薯为原料制得,具体方法为:将白心红薯去皮,打浆,过滤、添加相当于白心红薯重量0.3wt%-0.6wt%的纤维素酶处理3-5小时,过胶体磨,浓缩干燥,得到红薯干粉。
一些实施例中,原料还包括相当于红薯干粉重量3wt%-5wt%的蔗糖和2wt%-5wt%的牛奶粉。
一些实施例中,原料由重量比为1:1-3的红薯干粉和花生浆组成,花生浆中固形物的含量为4wt%-8wt%。
优选地,发酵过程为:先在38-48℃发酵7-12小时,再在2-8℃发酵8-15小时。
一些实施例中,向发酵坯中加入谷胱甘肽和果胶的同时还加入相当于红薯干粉重量8wt%-20wt%的花生蛋白肽粉。
一些实施例中,谷胱甘肽以水溶液的形式加入发酵坯中。
一些实施例中,氯化钙溶液的浓度为0.3wt%-0.6wt%。
一些实施例中,切片冷冻的条件为:先置于4℃2小时,然后置于-20℃冷冻12-24小时。
一些实施例中,真空油炸的具体条件为:真空度为-0.094~-0.098MPa,油温为160-180℃,油炸时间为90-300s。
第二方面,提供了一种由上述薯片的制备方法制备得到薯片。
本申请具有以下优点和有益效果:
(1)本申请制备薯片的过程中采用发酵工艺分解红薯淀粉中的还原糖,避免了还原糖在油炸过程中发生焦糖化反应及美拉德反应,从而避免了薯片颜色加深。
(2)本申请制备薯片的过程中,添加谷胱甘肽,有利于提高产品白度,也有利于减少丙烯酰胺的产生;添加果胶,并向切片表面喷氯化钙溶液喷雾,氯化钙结合果胶在切片表面形成膜,阻止油脂渗透有关,从而有效降低油脂含量,也减少高温过程中某些成分分解;添加花生浆及花生蛋白肽粉,有利于降低薯片的硬度,提高脆度。
(3)本发明制备的薯片蛋白质含量较高,脂肪含量较低,同时丙烯酰胺含量较低,与传统方法相比,产品营养价值得到改善,对比传统方法的马铃薯雪花粉薯片,食品安全风险因子丙烯酰胺降低51.2wt%。
(4)本申请以红薯为主要原料还解决了部分地区红薯产能过剩的问题。
具体实施方式
为使本申请实施例的目的、技术方案和优点更加清楚,下面将结合具体实施例对本申请实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本申请的一部分实施例,而不是全部的实施例。基于本申请中的实施例,本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例,都属于本申请保护的范围。
本申请实施例提供了一种薯片的制备方法,其能解决含有红薯淀粉的薯片存在的丙烯酰胺含量高、脆度差、有焦糊昧、含油量高、色泽加深的问题,该方法的流程为:
红薯、花生原料前处理→计量配制→混合拌料→多菌种混合发酵→后发酵→食品品质改良剂→压片→氯化钙喷雾→成型→冷冻→真空油炸→离心脱油→冷却包装。
具体包括以下步骤:
对至少包括红薯干粉和花生浆的原料进行灭菌;对灭菌后的原料接种复合发酵剂,所述复合发酵剂至少包括重量比为2.0-3.0:0.3-0.5:0.3-0.8的面包酵母、植物乳杆菌、噬热链球菌,发酵后得到发酵坯;
按红薯干粉重量计,向发酵坯中加入0.2wt%-0.5wt%的谷胱甘肽和0.05wt%-0.5wt%的果胶,充分揉挤后辊压成厚度为1.0-2.0mm的压片;
向压片喷氯化钙溶液喷雾,然后将压片切片,将切片冷冻后进行真空油炸,离心脱油,冷却,得到薯片。
实施例中以龙薯、白心豫薯等白心红薯为原料,该类原料色素、灰分及多酚类物质含量低。
实施例1
将龙薯去皮,打浆,过滤、添加相当于龙薯重量0.3wt%的纤维素酶处理5小时,过胶体磨,浓缩干燥,得到红薯干粉;将花生脱壳、去种皮后,打浆,胶体磨乳化,得到固形物含量为4wt%的花生浆。
将红薯干粉与花生浆按1:3的重量比复配,并添加相当于红薯干粉重量5wt%的蔗糖以及3wt%的牛奶粉,混合均匀后,高压瞬时灭菌。
灭菌后,按红薯干粉重量的6wt%的接种复合发酵剂,其中,复合发酵剂由重量比为2.0:0.3:0.3的面包酵母、植物乳杆菌、噬热链球菌组成,先在49℃发酵7小时,然后在2℃保持12小时,得到发酵坯。
以红薯干粉重量计,加入0.5wt%的谷胱甘肽(预先分散在水中)、0.5wt%的果胶、20wt%的生蛋白肽粉,充分揉挤混合面坯后,辊压机压片,压片厚度保持在1.0mm,在输送压片的过程中,通过喷嘴将雾化的氯化钙溶液(浓度为0.5wt%)喷涂到压片表面,压片在输送带传送下进入成型机,利用圆筒切刀将压片进行切割,形成厚度为1.0mm、直径为5mm的圆形切片。
切片在4℃存放2小时,然后置于-20℃冷冻12小时,将冷冻薯片放入真空油炸机中,采用棕榈油进行油炸,真空度为-0.098MPa,油温为160℃,油炸时间300s,离心脱油,冷却、充氮包装得到薯片。
实施例2
将白心豫薯去皮,打浆,过滤、添加相当于白心豫薯重量0.6wt%纤维素酶处理3小时,过胶体磨,浓缩干燥,得到红薯干粉;将花生脱壳、去种皮后,打浆,胶体磨乳化,得到固形物含量为8wt%的花生浆。
将红薯干粉与花生浆按1:1的重量比复配,并添加相当于红薯干粉重量3wt%的蔗糖以及6wt%的牛奶粉,混合均匀后,高压瞬时灭菌。
灭菌后,按红薯干粉重量的3wt%的接种复合发酵剂,其中,复合发酵剂由重量比为3.0:0.5:0.8的面包酵母、植物乳杆菌、噬热链球菌组成,先在37℃发酵10小时,然后在8℃保持8小时,得到发酵坯。
以红薯干粉重量计,加入0.2wt%的谷胱甘肽(预先分散在水中)、0.1wt%的果胶、8wt%的花生蛋白肽粉,充分揉挤混合面坯后,辊压机压片,压片厚度保持在2.0mm,在输送压片的过程中,通过喷嘴将雾化的氯化钙溶液(浓度为0.3wt%)喷涂到压片表面,压片在输送带传送下进入成型机,利用圆筒切刀将压片进行切割,形成厚度为2.0mm、直径为5mm的圆形切片。
切片在4℃存放2小时,然后置于-20℃冷冻20小时,将冷冻薯片放入真空油炸机中,采用棕榈油进行油炸,真空度为-0.096MPa,油温为180℃,油炸时间60s,离心脱油,冷却、充氮包装得到薯片。
对比例1
按照传统油炸工艺,分别以马铃薯雪花粉、白心豫薯为原料,制备马铃薯雪花薯片及红薯薯片。
将本发明实施例1制备的薯片(简称实施例1薯片)、传统油炸工艺制备的马铃薯雪花粉薯片和红薯薯片、市售某品牌袋装商品薯片进行对比试验,其中,商品薯片距离生产日期7天。
产品蛋白质含量测定:凯氏定氮法。油脂含量测定:索氏抽提法。
白度测定:WSD—3型全自动荧光白度仪。
薯片脆度检测:质构仪(TA—XT2)测定,参数设置:测试模式:压力。选项:测量后返回到起始位置;起始速度:2.0mm/s;测试速度:0.5mm/s;测试后返回速度:10.0mm/s。测试通过距离:5mm。触发类型:压力达到20g自动开始采集数据;数据采集:每秒采集400个数据;探头型号:HDP/3PB。以最大断裂力与断裂时间的乘积表示脆度。
丙烯酰胺测定:Agilent1100高效液相色谱仪。色谱柱:ODS C18(250mm×4.6mmi.d.,5μm);流动相:水;流速:0.5mL/min;进样量:10μL;柱温:30℃;检测器:二极阵列检测器(DAD);检测波长:205nm。在此条件下,丙烯酰胺的检测下限为0.01mg/mL。
从表1可知,实施例1薯片与市售某袋装商品薯片、以马铃薯雪花粉制备的薯片,脆度基本相当,产品白度略低于市售某袋装商品薯片、马铃薯雪花粉薯片,但差别较小。红薯薯片白度49.3±0.82,显著低于其他三种产品。红薯薯片的脆度6384.3±700.8g.s,显著高于其他三种薯片,口感比较硬;实施例1薯片的脆度1711.6±290.3g,接近于马铃薯雪花粉薯片1592.5±194.2g,以及商品薯片1556.3±238.7g。实施例1薯片蛋白质含量16.7wt%,高于商品薯片的6.1wt%、马铃薯雪花粉薯片3.2wt%、以及红薯薯片的2.9wt%,达到统计学显著差异水平P<0.01。实施例1薯片脂肪含量22.6wt%,低于商品薯片的33.3wt%、马铃薯雪花粉薯片35.2wt%,以及红薯薯片的31.8wt%,也达到统计学显著差异水平P<0.05。实施例1薯片丙烯酰胺含量116.2±6.4μg/kg,显著低于商品薯片的274.3±13.8μg/kg、马铃薯雪花粉薯片的238.1±10.4μg/kg、以及红薯薯片的217.7±3.9μg/kg,达到统计学差异水平P<0.01。因此,实施例1薯片蛋白质含量较高,脂肪含量较低,同时丙烯酰胺含量较低,与传统方法相比,产品营养价值得到提高,对比传统方法制备的马铃薯雪花粉薯片,食品安全风险因子丙烯酰胺降低了51.2%。原因在于:本发明所采用的白心豫薯以及花生浆、花生蛋白肽色素含量少,对产品色泽影响较小;还原糖在油炸过程中,易发生焦糖化反应及美拉德反应,使产品颜色变深,本发明采用发酵工艺,利用微生物在发酵过程中分解还原糖,有效降低了红薯中还原糖的含量,从而避免薯片色泽加深,因此,本申请采用的红薯淀粉不需要进行脱糖处理,降低了废水排放与污水处理压力;同时,本发明添加的具有还原功能的谷胱甘肽,有利于提高产品白度,也有利于减少丙烯酰胺的产生。本申请添加的花生浆及花生蛋白肽粉有利于降低薯片的硬度,提高脆度;本申请添加的果胶及氯化钙,有利于在薯片坯表面成膜,减少油脂的吸入,从而有效降低薯片的油脂含量。
表1薯片主要品质指标对比
注:a,P≤0.05,b,P≤0.01,与市售某袋装商品薯片比较;c,P≤0.05,d,P≤0.01,与薯片比较。
对比例2
为了进一步验证谷胱甘肽的作用效果,制备一种不添加谷胱甘肽的薯片,除不添加谷胱甘肽外,其他生产工艺和参数均与实施例1相同。
测定对比例2不添加谷胱甘肽的薯片和实施例1添加谷胱甘肽的薯片的主要品质指标,如表2所示。与实施例1添加谷胱甘肽的薯片相比,对比例2不添加谷胱甘肽的薯片产品,在蛋白质、脂肪、脆度三项指标上,没有显著差异;但对比例2不添加谷胱甘肽的薯片产品的白度49.3±0.41,明显低于实施例1添加谷胱甘肽的薯片的54.8±0.34;对比例2不添加谷胱甘肽的薯片产品的丙烯酰胺含量166.6±2.3μg/kg,显著高于实施例1添加谷胱甘肽的薯片的125.9±3.6μg/kg,达到统计学差异水平,P≤0.05。由此可以得出结论:具有还原功能的谷胱甘肽有利于防止油炸过程中薯片色泽变深,减少丙烯酰胺的产生。这与它自身的强还原性有关,可以有效地减少高温过程中某些成分的氧化。
表2添加谷胱甘肽对薯片品质指标的影响
注:a,P≤0.05,与实施例1薯片比较。
对比例3
为了进一步验证果胶的作用效果,制备一种不添加果胶和氯化钙的薯片,除不添加果胶、不喷氯化钙溶液喷雾外,其余工艺和参数均与实施例1相同。
测定实施例1薯片和对比例3不添加果胶和氯化钙的薯片的主要品质指标,如表3所示。与实施例1添加果胶的薯片相比,对比例3不添加果胶的薯片产品,在白度、脆度、蛋白质三项指标上,没有显著差异;但对比例3不添加果胶的薯片产品,其脂肪含量为26.3wt%,高于添加果胶薯片的21.2wt%;对比例3不添加果胶的薯片产品的丙烯酰胺含量173.1±5.3μg/kg,显著高于实施例1添加果胶薯片的119.6±3.6μg/kg,达到统计学差异水平,P≤0.05。由此可以得出结论:果胶有利于降低薯片含油量,减少丙烯酰胺的产生。这与氯化钙结合果胶在薯片坯表面形成膜,阻止油脂渗透有关,也减少高温过程中某些成分分解。
表3添加果胶对薯片品质指标的影响
注:a,P≤0.05,与实施例1薯片比较。
对比例4
为了进一步验证多菌种发酵的作用效果,制备一种未经发酵的薯片,除不接种复合发酵剂外,其他生产工艺和参数均与实施例1相同。
测定实施例1经多菌种发酵的薯片和对比例4未经发酵的薯片的主要品质指标,结果如表4所示。与实施例1经多菌种发酵的薯片相比,对比例4未经发酵的薯片产品,在白度、蛋白质、脂肪、丙烯酰胺四项指标上,没有显著差异;但对比例4未经发酵的薯片产品的脆度2436.6±113.9g.s,显著高于实施例1经多菌种发酵的薯片的脆度1600.5±82.1g.s,达到统计学差异水平,P≤0.05。由此可以得出结论:多菌种发酵有利于降低薯片硬度,提高薯片的疏脆性。这与氯化钙结合果胶在薯片坯表面形成膜,阻止油脂渗透有关,也减少高温过程中某些成分分解。
表4多菌种发酵对薯片品质指标的影响
注:a,P≤0.05,与实施例1薯片比较。
测定两种薯片的主要风味成分指标:将实施例1经多菌种发酵的薯片与对比例4未经发酵的薯片样品用组织捣碎机打碎,过80目筛,取5克,置于20mL顶空瓶中,加入1.8gNaCl、10mL双蒸水混匀,用PTFE/硅橡胶隔垫压实,密封顶空瓶。固相微萃取头在色谱进样口,245℃老化lh。将65μmPDMS/DVB萃取头插入样品瓶中,37℃保温萃取40min,然后将萃取头迅速插入GC-MS进样口,解析5min,同时启动仪器采集数据。GC条件:色谱柱:DB-WAX(30m*0.25mm,0.25um);进样口温度为250℃,程序升温,起始温度30℃,保留3min,以5℃/min升至210℃,保持2min,再以8℃/min升至250℃,保持l0min;载气(He)流速0.8mL/min。质谱条件:离子源温度200℃,发射电流200uA,传输线温度250℃,检测电压350kV,质量扫描范围35-500m/z。未知化合物采用NIST05谱库检索和人工图谱解析,用峰面积归一化法算出各成分的相对含量。结果见表5。
表5多菌种发酵对薯片主要风味成分的影响
多菌种发酵薯片风味物质测定结果对比分析:由表5可知,经GC/MS检测分析表明,实施例1薯片主要风味成分根据丰度由高到低排列,依次是酯类(99.90)﹥醛类(42.59)﹥吡嗪类(20.97)﹥酸类(8.46)﹥醇类(4.43)﹥酮类(2.78),全部风味物质相对含量总和158.45;而不发酵薯片主要风味成分,由高到低依次是醛类(31.50)﹥吡嗪类(13.56)﹥酯类(13.01)﹥醇类(3.01)﹥酮类(1.82)﹥酸类(1.76),全部风味物质相对含量总和64.87。两者无论在主体风味物质种类还是风味物质总量两方面都有明显的区别。其中,酯类、吡嗪类赋予实施例1薯片愉悦的油炸香味,这是因为在油炸过程中,高温使氨基酸容易发生热解反应,另一方面,氨基酸和糖类发生美拉德反应以及斯特克(Strecker)反应形成吡嗪类。这些杂环类物质阈值较低,具有较浓的煎炸香气,是油炸薯类主要呈香成分。由于实施例1薯片经过面包酵母、植物乳杆菌、噬热链球菌等多菌种发酵,发酵过程中产生较多的醇类及酸类化合物,一部分酸类与醇类发生酯化反应,生成酯类化合物,赋予产品良好的风味。因此,实施例1薯片含有较多的酯类(99.90)、醛类(42.59)、吡嗪类(20.97)及酸类(8.46)风味成分,而未经发酵的薯片含有较多的醛类(31.50)、吡嗪类(13.56)、酯类(13.01)。与对比例4未经发酵的薯片以及对比例1的马铃薯雪花薯片比较,实施例1薯片酯类成分丰富,兼具油炸香与发酵风味,风味成分相对更饱满、更丰富。对比例4未经发酵的薯片,风味成分低于对比例1马铃薯雪花薯片。
植物乳杆菌与酵母菌共同发酵,可以得到较好效果,酵母菌可以将蔗糖等碳水化合物等原料分解,为乳杆菌提供稳定的碳源及其它营养因子,如氨基酸、维生素和丙酮酸盐等,而乳杆菌的代谢产物又为酵母菌提供能量来源。酵母大分子物质能诱导乳杆菌中氨基肽酶的合成,使氨基酸及小分子缩氨酸含量增加,从而促进乳杆菌的生长,两种菌之间有协同关系。乳杆菌发酵产生较多二乙酰及乙醛,并通过丙酮酸盐裂解酶将丙酮酸盐转化为甲酸盐,或者将柠檬酸盐分解为乙酸盐、乳酸盐、乙酰甲基原醇、2,3-丁二醇等芳香物质。酵母菌可使乙醛转化为乙醇,并产生更多的麦芽风味物质。乳杆菌与酵母菌共同发酵,产生出的正己醛、麦芽芳香物质(2-甲基丁醛、3-甲基丁醛),明显多于不发酵薯片。
以上所述仅是本申请的具体实施方式,使本领域技术人员能够理解或实现本申请。对这些实施例的多种修改对本领域的技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本申请的精神或范围的情况下,在其它实施例中实现。因此,本申请将不会被限制于本文所示的这些实施例,而是要符合与本文所申请的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种薯片的制备方法,其特征在于,包括以下步骤:
对至少包括红薯干粉和花生浆的原料进行灭菌;对灭菌后的原料接种复合发酵剂,所述复合发酵剂至少包括重量比为2.0-3.0:0.3-0.5:0.3-0.8的面包酵母、植物乳杆菌、噬热链球菌,发酵后得到发酵坯;
按红薯干粉重量计,向发酵坯中加入0.2wt%-0.5wt%的谷胱甘肽和0.05wt%-0.5wt%的果胶,充分揉挤后辊压成厚度为1.0-2.0mm的压片;
向压片喷氯化钙溶液喷雾,然后将压片切片,将切片冷冻后进行真空油炸,离心脱油,冷却,得到薯片。
2.根据权利要求1所述的薯片的制备方法,其特征在于:所述红薯干粉以白心红薯为原料制得,具体方法为:将白心红薯去皮,打浆,过滤、添加相当于白心红薯重量0.3wt%-0.6wt%的纤维素酶处理3-5小时,过胶体磨,浓缩干燥,得到红薯干粉。
3.根据权利要求1所述的薯片的制备方法,其特征在于:所述红薯干粉与所述花生浆中固形物的重量比为100:4-24。
4.根据权利要求1所述的薯片的制备方法,其特征在于:所述原料还包括相当于红薯干粉重量3wt%-5wt%的蔗糖和2wt%-5wt%的牛奶粉,向发酵坯中加入谷胱甘肽和果胶的同时还加入相当于红薯干粉重量8wt%-20wt%的花生蛋白肽粉。
5.根据权利要求1所述的薯片的制备方法,其特征在于:所述复合发酵剂的接种量相当于红薯干粉重量的2wt%-6wt%,发酵过程为:先在38-48℃发酵7-12小时,再在2-8℃发酵8-15小时。
6.根据权利要求1所述的薯片的制备方法,其特征在于:根据权利要求1所述的薯片的制备方法,其特征在于:谷胱甘肽以水溶液的形式加入发酵坯中。
7.根据权利要求1所述的薯片的制备方法,其特征在于:所述氯化钙溶液的浓度为0.3wt%-0.6wt%。
8.根据权利要求1所述的薯片的制备方法,其特征在于:切片冷冻的条件为:先置于4℃2小时,然后置于-20℃冷冻12-24小时。
9.根据权利要求1所述的薯片的制备方法,其特征在于:所述真空油炸的具体条件为:真空度为-0.094~-0.098MPa,油温为160-180℃,油炸时间为90-300s。
10.一种薯片,其特征在于:由权利要求1-9任一项所述的薯片的制备方法制备得到。
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