CN112385768A - 一种速食化凉皮及制作方法 - Google Patents

一种速食化凉皮及制作方法 Download PDF

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CN112385768A
CN112385768A CN202011290408.9A CN202011290408A CN112385768A CN 112385768 A CN112385768 A CN 112385768A CN 202011290408 A CN202011290408 A CN 202011290408A CN 112385768 A CN112385768 A CN 112385768A
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李小鹏
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Jinan Yinghui Biotechnology Co ltd
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Abstract

本发明公开了一种速食化凉皮及制作方法，主要涉及一种速食化凉皮及制作方法领域。其原料包括重量比为10～8:1的面浆和辅料，所述辅料按重量份数计包括：黄原胶200～400份，结冷胶100～300份，瓜尔胶200～300份，聚丙烯酸钠100～300份，三聚磷酸钠100～200份，六偏磷酸钠200～300份，羧甲基纤维素50～150份，乙酰化双淀粉己二酸酯1500～3000份，大豆卵磷脂400～600份，山梨酸钾10～80份，乳酸链球菌素10～80份，纳他霉素0.1～10份，脱氢乙酸钠10～100份，偶氮甲酰胺0.1～20份，聚二甲基硅氧烷乳液500～1000份，食用甘油1000～5000份。本发明的有益效果在于：它能够实现凉皮生产的标准化生产，缩短生产周期，并且获得较长的保质期，并且冷冻后加热即可食用。

Description

一种速食化凉皮及制作方法
技术领域
本发明涉及食品技术领域，具体是一种速食化凉皮及制作方法。
背景技术
凉皮是颇受人们欢迎的一种小吃，四季皆可食用，可凉拌，可热炒，在食品上一直处于畅销不衰的势头，也是城镇居明与下岗职工经营致富的行业，但是传统的做法完全依靠手工制作，对于凉皮产业化和标准化的实现，却带来了难以克服的问题。
首先，在口味上，速食产品产业化的首要前提就是要做到品质一致，但是凉皮的制作仍然依靠人工经验，制作者个人的经验决定着凉皮的质量和口感，无法统一口感，更无法对质量标准化；
再有，凉皮为鲜食产品，现在的技术手段只能现做现吃，时间稍久就会陀和粘连，甚至一天就会变质，不但食用起来很受局限。同时，对于产业化产品中必备的存储、运输是不可跨越的难题。
发明内容
本发明的目的在于提供一种速食化凉皮及制作方法，它能够实现凉皮的标准化生产，直接加入面粉与淀粉；每个生产周期可缩短8-10小时，提高生产效率，节约生产成本；同时因减少了生产周期与工艺步骤，从而也降低了生产过程中由于长时间放置产生有毒害物质、致病微生物的几率，对于食品生产是十分有利的。二次包装后，加热消毒不影响品质，并且获得较长的保质期，并且冷冻后加热可食用。
本发明为实现上述目的，通过以下技术方案实现：
一种速食化凉皮，其原料包括重量比为10～8:1的面浆和辅料，所述辅料按重量份数计包括：黄原胶200～400份，结冷胶100～300份，瓜尔胶200～300份，聚丙烯酸钠100～300份，三聚磷酸钠100～200份，六偏磷酸钠200～300份，羧甲基纤维素50～150份，乙酰化双淀粉己二酸酯1500～3000份，大豆卵磷脂400～600份，山梨酸钾10～80份，乳酸链球菌素10～80份，纳他霉素0.1～10份，脱氢乙酸钠10～100份，偶氮甲酰胺0.1～20份，聚二甲基硅氧烷乳液500～1000份，食用甘油1000～5000份。
其原料包括重量比为9:1的面浆和辅料。
所述辅料的组分按重量份数计包括：黄原胶200份，结冷胶100份，瓜尔胶200份，聚丙烯酸钠100份，三聚磷酸钠100份，六偏磷酸钠200份，羧甲基纤维素50份，乙酰化双淀粉己二酸酯1500份，大豆卵磷脂400份，山梨酸钾10份，乳酸链球菌素10份，纳他霉素0.1份，脱氢乙酸钠10份，偶氮甲酰胺1份，聚二甲基硅氧烷乳液500份，食用甘油1000份。
还包括涂抹在凉皮表面的水剂，所述水剂按重量份数计包括：润滑防黏剂的主要成分：黄原胶1～3份，沙蒿胶1～3份，碳酸钙1～3份，二氧化硅1～3份，壳聚糖2～3份，麦芽糖糊精3～6份，脱氢乙酸钠0.1～1份
黄原胶1份，沙蒿胶1份，碳酸钙1份，二氧化硅1份，壳聚糖2份，麦芽糊精3份，盐1份，脱氢乙酸钠0.1份。
其加工方法包括以下步骤：
S1，将水与面粉，小麦淀粉混合均匀，得面浆；
S2，面浆内加入辅料，混匀得凉皮配料；
S3，将凉皮配料使用蒸汽加热制做凉皮；
S4，凉皮表面涂刷水剂，切条，包装，消毒，即得成品。
所述面浆的原料按重量份数计包括水17份，小麦淀粉7份，面粉3份。
作为本发明的另一个方面，一种速食化凉皮的制作方法，包括以下步骤：
S1，将水与面粉，小麦淀粉混合均匀，得面浆；
S2，面浆内加入辅料，混匀得凉皮配料；
S3，将凉皮配料使用蒸汽加热制做凉皮；
S4，凉皮表面涂刷水剂，切条，包装，消毒，即得成品。
所述面浆的原料按重量份数计包括水17份，小麦淀粉7份，面粉3份。
对比现有技术，本发明的有益效果在于：
解决了凉皮不能够产业化和速食化的难题：
1)通过本产品配方及方法，能够实现凉皮生产的标准化，获得一致的产品品质；
2)本技术制作的凉皮可以常温保存15天，不腐败不变质、不变硬、不断裂，最大的保持了时间对口感的影响，满足运输、保存以及食用方便的需要。
3)具有很好的耐冷冻效果，可冷冻储存，解冻加热后产品形状与新鲜凉皮没有区别，取出直接加热即可食用，大大突破了凉皮的物流、销售、存储、使用的局限性，有利于实现产品的标准化生产和流通。
附图说明
附图1是本发明实施例4中对比例凉皮室温保存3天后的照片。
附图2是本发明实施例4中实验例凉皮室温保存3天后的照片。
附图3是本发明实施例4中实验例凉皮室温保存6天后的照片。
附图4是本发明实施例4中实验例凉皮室温保存15天后的照片。
附图5是本发明实施例4中对比例凉皮冷冻三天后热水加热后的照片。
附图6是本发明实施例4中实验例凉皮冷冻三天后热水加热后的照片。
具体实施方式
下面结合具体实施例，进一步阐述本发明。应理解，这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解，在阅读了本发明讲授的内容之后，本领域技术人员可以对本发明作各种改动或修改，这些等价形式同样落于本申请所限定的范围。
下述实施例中所涉及的仪器、试剂、材料等，若无特别说明，均为现有技术中已有的常规仪器、试剂、材料等，可通过正规商业途径获得。下述实施例中所涉及的实验方法，检测方法等，若无特别说明，均为现有技术中已有的常规实验方法，检测方法等。
本发明所述的包括一种速食化凉皮，以及此速食化凉皮的制作方法。
速食化凉皮的配方包括面浆，辅料，以及涂刷在凉皮表面的水剂；
面浆与辅料的配比为(按重量份数计)10～8:1；
辅料的组分包括(按重量份数计)：黄原胶200～400份，结冷胶100～300份，瓜尔胶200～300份，聚丙烯酸钠100～300份，三聚磷酸钠100～200份，六偏磷酸钠200～300份，羧甲基纤维素50～150份，乙酰化双淀粉己二酸酯1500～3000份，大豆卵磷脂400～600份，山梨酸钾10～80份，乳酸链球菌素10～80份，纳他霉素0.1～10份，脱氢乙酸钠10～100份，偶氮甲酰胺0.1～20份，聚二甲基硅氧烷乳液500～1000份，食用甘油1000～5000份。
其中，黄原胶，结冷胶，瓜尔胶，聚丙烯酸钠作为食用胶，产生了良好的协同增效，协同凝胶效应，也使得食品稳定性大大提高，凝胶性由脆到富有弹性的任意转变。黄原胶与瓜尔胶，在面制品方面，可增加面粉面筋的数量，提高面团可塑性，结果表明瓜尔胶与黄原胶，复配可大大增加面的吸水率，减少方凉皮的断条率。黄原胶与结冷胶的复配可使组织结构从脆性胶体到有弹性的胶体任意转变，结冷胶有很好的悬浮性，可用于面制品改良。黄原胶与聚丙烯酸钠复配也能明显的改良面制品。
黄原胶是由黄单胞菌经耗氧生物发酵产生的一种高分子阴离子生物多糖，能与淀粉共聚并轻度交联的合成高分子化合物。其中水溶性高分子的亲水性来自结构中的亲水官能团，如羟基，羧基，酰胺基，氨基，醚基等。这些基团不仅使大分子具有亲水性，还赋予其许多重要的特性及功能，如增稠，加溶，分散，絮凝等左右。从微观结构上淀粉在加入胶体后，胶体填充于淀粉颗粒片段间，与渗漏出的直链、支链淀粉组成了较为均匀的连续相，形成了致密的类蜂窝状结构。微观结构的显著变化，导致了复配体系与淀粉体系特征的不同，复配体系表现出更好的协同增效性。高分子胶体可与淀粉分子间相互作用形成氢键使得分子链段间的缠结点增加，复配体系可表川现出更好的协同增效性。
结冷胶：结冷胶可以增强面制品凉皮的硬度、弹性、粘度，也有改善口感、抑制热水溶胀，减少断面和减轻汤汁浑浊等作用。
瓜尔胶就分子结构来说是一种非离子多糖，它以聚甘露糖为分子主链，D-吡喃甘露糖单元之间以β(1-4)苷键连接。而D-吡喃半乳糖则以α(1-6)键连接在聚甘露糖主链上。瓜尔胶中甘露糖与半乳糖单元之摩尔比为2∶1，即每隔一甘露糖单元连接着一个半乳糖分支。最大特点也即最大优点便是与纤维素结构非常相似，这种相似性使它对纤维素有很强的亲和性。
聚丙烯酸钠：作为一种增稠剂，有以下功能：一、增强原料面粉中的蛋白质粘结力。二、使淀粉粒子相互结合，分散渗透至蛋白质的网状结构中。三、形成质地致密的面团，表面光滑而具有光泽。四、形成稳定的面团胶体，防止可溶性淀粉渗出。五、保水性强，使水分均匀保持于面团中，防止干燥。六、提高面团的延展性。七、使原料中的油脂成分稳定地分散至面团中。
三聚磷酸钠，六偏磷酸钠，能促进淀粉吸水，制皮过程中促进淀粉α化，磷酸盐可以结合金属离子，还能使支链淀粉碳链增长，同时中和游离脂肪酸，减少其对面筋蛋白的损害作用，提高了面筋蛋白粘弹性。磷酸盐能改善凉皮的品质：首先，是因为添加磷酸盐后，增加了细胞壁内外的渗透压，水分能够更好地进入淀粉颗粒的内部，相对提高了淀粉颗粒的吸水能力，促进淀粉糊化程度，从而改善了凉皮的口感；其次，是因为添加的磷酸盐能和某些可溶性金属离子结合，生成复盐，对淀粉上葡萄糖基团产生“架桥”作用，使得支链淀粉的碳链有所增长，促进了淀粉分子之间的交联，溶出物减少，从而使得凉皮，不易糊汤；第三、磷酸盐增强了淀粉吸水能力，使得面团持水性能增强，面筋蛋白充分吸水润张，形成较好的面筋网络结构，从而使得凉皮的粘弹性增加，断条率有所降低，凉皮口感爽滑有嚼劲；第四、复合磷酸盐还能可以与面粉和水中的钙离子、镁离子形成络合物，防止金属离子沉淀使得凉皮表面光滑度变差。凉皮中适量添加复合磷酸盐，会使凉皮的色泽变亮。
乙酰化双淀粉己二酸酯：增稠剂、稳定和凝固剂。本品与原淀粉相比，其糊化温度降度，糊丝变短，糊的凝沉性弱。老化倾向明显减小，低温贮存和冻融稳定性提高，贮存稳定，可抗热、抗酸和抗剪切力。这种变性淀粉主要有好的光亮度，粘度，耐酸性和存放稳定性。
大豆卵磷脂：大豆卵磷脂是从大豆中提取的精华物质。也是人体需要的脂类成分之一，工业上主要作为乳化剂、保湿剂、增稠剂等使用。同时，还有营养补充剂作用如：延缓衰老、血管清道夫、预防心脑血管疾病、健脑益智、预防老年性痴呆、肝脏的保护神、糖尿病人的营养品、构成生物膜的主要成分等。
山梨酸钾，乳酸链球菌素，纳他霉素，脱氢乙酸钠，作为食品防腐保鲜剂，应用于食品中，能抑制或杀死霉菌和某些细菌等微生物，从而起到食品的防腐保鲜作用，使食品贮存期延长。
食用甘油，通常是作为一种保湿物质，使食品爽滑可口。
上述组分共同作用，从而制作的凉皮能够具有半月的常温保质期，以及冷冻可加热实用的突破性优势。
为了避免粘连，凉皮表面刷油，本发明使用水剂代替现在所用的食用油，具体组分包括：黄原胶1～3份，沙蒿胶1～3份，碳酸钙1～3份，二氧化硅1～3份，壳聚糖2～3份，麦芽糖糊精3～6份，脱氢乙酸钠0.1～1份。通过表面涂刷的水剂，可以具有的优点包括：①干净卫生，便于场地的清理；②价格低；③能长时间保鲜，防止凉皮老化，变硬；④不会有油长时间变质所产生的哈喇味。
沙蒿胶主要由葡萄糖、半乳糖、甘露糖、阿拉伯糖、木糖等组成是一种具有交联结构的多糖类物质，不溶于水，但可均匀分散于水。碳酸钙，二氧化硅，壳聚糖，麦芽糊精等与水混合均匀，可以在凉皮上生成一层保护膜。
上述配方互相配合，所构成的水剂能够在本产品15天的常温保质期内，以及被冷冻后，并且被加热后，都能够在凉皮表面保持完整有效的保护膜，防止凉皮之间互相粘连。
实施例1：一种速食化凉皮
凉皮的生产工艺是通过以下工艺包括下面步骤：
第一步：把面粉、淀粉混入水中
按照重量份数将17份水，7份小麦淀粉，3份面粉混合均匀，得到面浆备用；
第二步：把辅料混入
按照27份面浆，加入3份的辅料，混合均匀，备用。
第三步：熟化，冷却
将做好的面浆，在98-140℃下，熟化2分钟，然后进行冷却。
第四步：刷水剂，切条，包装
冷却后的凉皮，刷上刷润滑防黏剂，然后切条，然后包装。
第五步：消毒
消毒除去包装内的细菌。
上述工艺中，设计的辅料及水剂的具体组分如下：
辅料包含：黄原胶200g，结冷胶100g，瓜尔胶200g，聚丙烯酸钠100g，三聚磷酸钠100g，六偏磷酸钠200g，羧甲基纤维素50g，乙酰化双淀粉己二酸酯1500g，大豆卵磷脂400g，山梨酸钾10g，乳酸链球菌素10g，纳他霉素2g，脱氢乙酸钠10g，偶氮甲酰胺1g，聚二甲基硅氧烷乳液500g，食用甘油1000g。
刷在凉皮上替代油的水剂包括：黄原胶1g，沙蒿胶1g，碳酸钙1g，二氧化硅1g，壳聚糖2g，麦芽糊精3g，盐1g，脱氢乙酸钠0.1g。
实施例2：一种速食化凉皮
与实施例1的工艺方法相同，区别在于辅料及水剂的组分，各自如下：
辅料包含：黄原胶300g，结冷胶200g，瓜尔胶250g，聚丙烯酸钠200g，三聚磷酸钠150g，六偏磷酸钠250g，羧甲基纤维素80g，乙酰化双淀粉己二酸酯2000g，大豆卵磷脂500g，山梨酸钾50g，乳酸链球菌素30g，纳他霉素6g，脱氢乙酸钠80g，偶氮甲酰胺10g，聚二甲基硅氧烷乳液650g，食用甘油3000g。
刷在凉皮上替代油的水剂包括：黄原胶2g，沙蒿胶2g，碳酸钙3g，二氧化硅2g，壳聚糖2g，麦芽糖糊精5g，脱氢乙酸钠0.5g等。
实施例3：一种速食化凉皮
与实施例1的工艺方法相同，区别在于辅料及水剂的组分，各自如下：
辅料包含：黄原胶400g，结冷胶300g，瓜尔胶300g，聚丙烯酸钠300g，三聚磷酸钠200g，六偏磷酸钠300g，羧甲基纤维素150g，乙酰化双淀粉己二酸酯3000g，大豆卵磷脂600g，山梨酸钾80g，乳酸链球菌素80g，纳他霉素6g，脱氢乙酸钠100g，偶氮甲酰胺20g，聚二甲基硅氧烷乳液1000g，食用甘油5000g。
刷在凉皮上替代油的水剂包括：黄原胶1g，沙蒿胶3g，碳酸钙2g，二氧化硅3g，壳聚糖3g，麦芽糖糊精6g，脱氢乙酸钠1g等。
实施例4：对上述实施例1所制得的凉皮进行对比试验
采用实施例1所制作的凉皮为实验例；
使用不添加辅料的普通凉皮方法制作的凉皮为对比例；
将实验例与对比例的凉皮分别取部分(150g)进行以下实验，其实验介绍及结果如下：
1)凉皮保鲜实验
在室温条件下，对同样重量的对比例及实验例凉皮进行放置，在3天、6天、15天后进行基于肉眼的观察，其结果为：普通凉皮室温保存3天后，凉皮已经腐烂变质，不再具备弹性，一碰即断，成泥状；添加辅料后的凉皮室温保存15天时，仍然具有弹性，不断等特点，光泽比保存3天时的略差。
对比例与实验例在室温放置中的图片记录详见附图1-4所示。
2)冷冻保存实验
将对比例凉皮以及实验例凉皮各自进行冷冻，冷冻3天后取出，开水加热并过滤去除热水后，观察并挑拌的结果为：普通凉皮冷冻保存3天后，冻干脱水，成条状，开水加热，不能恢复；添加辅料后的凉皮冷冻保存3天后，开水加热，除去热水后凉皮仍然具有弹性，不断，光泽等跟新产出的凉皮几乎相同。
对比例与实验例在冷冻3天并热水加热后的照片详见附图5-6。
3)拉力值的对比实验
将实验例凉皮与对比例凉皮进行拉伸对比，其比较的结果详见下表：
Figure BDA0002783626380000101
4)断裂伸长率的对比实验
将实验例凉皮与对比例凉皮进行断裂伸长率对比，其比较的结果详见下表：
Figure BDA0002783626380000102

Claims (9)

1.一种速食化凉皮，其特征在于，其原料包括重量比为10～8:1的面浆和辅料，所述辅料按重量份数计包括：黄原胶200～400份，结冷胶100～300份，瓜尔胶200～300份，聚丙烯酸钠100～300份，三聚磷酸钠100～200份，六偏磷酸钠200～300份，羧甲基纤维素50～150份，乙酰化双淀粉己二酸酯1500～3000份，大豆卵磷脂400～600份，山梨酸钾10～80份，乳酸链球菌素10～80份，纳他霉素0.1～10份，脱氢乙酸钠10～100份，偶氮甲酰胺0.1～20份，聚二甲基硅氧烷乳液500～1000份，食用甘油1000～5000份。
2.根据权利要求1所述一种速食化凉皮，其特征在于，其原料包括重量比为9:1的面浆和辅料。
3.根据权利要求1所述一种速食化凉皮，其特征在于，所述辅料的组分按重量份数计包括：黄原胶200份，结冷胶100份，瓜尔胶200份，聚丙烯酸钠100份，三聚磷酸钠100份，六偏磷酸钠200份，羧甲基纤维素50份，乙酰化双淀粉己二酸酯1500份，大豆卵磷脂400份，山梨酸钾10份，乳酸链球菌素10份，纳他霉素0.1～10份，脱氢乙酸钠10份，偶氮甲酰胺1份，聚二甲基硅氧烷乳液500份，食用甘油1000份。
4.根据权利要求1所述一种速食化凉皮，其特征在于，还包括涂抹在凉皮表面的水剂，所述水剂按重量份数计包括：润滑防黏剂的主要成分：黄原胶1～3份，沙蒿胶1～3份，碳酸钙1～3份，二氧化硅1～3份，壳聚糖2～3份，麦芽糖糊精3～6份，脱氢乙酸钠0.1～1份。
5.根据权利要求4所述一种速食化凉皮，其特征在于，黄原胶1份，沙蒿胶1份，碳酸钙1份，二氧化硅1份，壳聚糖2份，麦芽糊精3份，盐1份，脱氢乙酸钠0.1份。
6.根据权利要求1所述一种速食化凉皮，其特征在于，其加工方法包括以下步骤：
S1，将水与面粉，小麦淀粉混合均匀，得面浆；
S2，面浆内加入辅料，混匀得凉皮配料；
S3，将凉皮配料使用蒸汽加热制做凉皮；
S4，凉皮表面涂刷水剂，切条，包装，消毒，即得成品。
7.根据权利要求1所述一种速食化凉皮，其特征在于，所述面浆的原料按重量份数计包括水17份，小麦淀粉7份，面粉3份。
8.根据权利要求1-7所述的一种速食化凉皮的制作方法，其特征在于，包括以下步骤：
S1，将水与面粉，小麦淀粉混合均匀，得面浆；
S2，面浆内加入辅料，混匀得凉皮配料；
S3，将凉皮配料使用蒸汽加热制做凉皮；
S4，凉皮表面涂刷水剂，切条，包装，消毒，即得成品。
9.根据权利要求8所述一种速食化凉皮的制作方法，其特征在于，所述面浆的原料按重量份数计包括水17份，小麦淀粉7份，面粉3份。
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