CN113133519B - 一种素食海南粉的加工方法 - Google Patents
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Abstract
本发明公开一种素食海南粉的加工方法,包括以下步骤:(1)取大米,加水浸泡;(2)将浸泡后的大米粉碎,得米粉;(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水,70~90℃制成米粉条;米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉的质量比为7:0.9~1.8:0.1~0.2:1~2;(4)米粉条迅速用冷水冷却,然后悬挂于室内;(5)再用蒸汽110~120℃蒸粉10~15min,再缓慢冷却。本发明通过在加工过程中添加海藻酸钠、地瓜发酵粉、醋酸酯淀粉的方式,结合整体的工艺步骤,有效降低断粉率、提高复水性、口感顺滑度及整体感观。
Description
技术领域
本发明属于食品领域,具体涉及一种素食海南粉的加工方法。
背景技术
海南粉是海南最具特色的风味小吃,流传历史久远。它是粉条与十几种色味独特的佐料腌制而成的。其多味浓香,柔润爽滑,广受消费者喜爱。目前口味最好、最受欢迎的海南粉仍是采用手工制作湿粉条,再将湿粉条与多种佐料混合搅拌腌制,佐料中常常添加有鱿鱼丝、牛肉丝或猪肉丝等荤菜,热量较高。此外,传统加工的湿粉条虽然柔润爽滑,但是极容易断条,特别是由于海南粉属于腌粉,食用过程中需将粉条与各种佐料拌匀才能入味,这就出现了食用过程中经搅拌的粉条断粉严重,粉条出现明显的软烂状态,因而不易被年轻消费者接受。另外,湿粉条含水量较高,不易保藏,需要现制现用,给生产和销售带来不便。将其干燥制成干粉后再复水,复水时间较长,复水效果不佳,复水后的口感不佳。
CN103976240B一种湿米粉及其制备方法公开了一种湿米粉,其由以下重量份原料制成:大米100~155份,山药15~25份,芡实10~20份,莲藕35~55份,薏米13~23份,白茯苓12~20份。其还提供了湿米粉的制备方法,制备步骤如下:清洗,浸泡,粉碎,酶解,成型,老化,装袋,巴氏杀菌,制得湿米粉。加入的山药、芡实、莲藕、薏米、白茯苓增加米粉的营养,改善米粉的口感,给米粉带来诸多的保健和调理功能,还可以起到均衡营养,改善吸收的作用。其主要是通过添加山药等成分丰富米粉的口味,解决营养单一的问题,其尚未解决断条、复水等问题。
因此,开发一种区别于传统手工制作且不易断条,复水效果好,口感佳的素食海南粉及其加工方法是很有必要的。
发明内容
海南粉属于腌粉,食用前需将粉与佐料搅拌混合,但是传统方法制成的米粉易断裂,搅拌后米粉变短变烂,影响感官、口感且不便于夹取食用,干燥后复水效果不佳。鉴于现有技术的不足,为了解决上述问题,本发明提供一种素食海南粉的加工方法及其制得的海南粉。
本发明方案包括以下内容:
一种素食海南粉的加工方法,包括以下步骤:
(1)取大米,加水浸泡;
(2)将浸泡后的大米粉碎,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水,70~90℃制成米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉的质量比为7:0.9~1.8:0.1~0.2:1~2;
(4)米粉条迅速用冷水冷却,然后悬挂于室内;
(5)再用蒸汽110~120℃蒸粉10~15min,再缓慢冷却。
优选的,所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合,pH控制在4.5~5.5,加入乳杆菌粉和酵母粉,厌氧发酵10~12h,灭菌,得地瓜发酵物。
优选的,所述地瓜粉、聚丙烯酸钠与水的质量比为1:(0.2~0.3):(1~2)。
优选的,发酵温度为25~30℃。
优选的,所述缓慢冷却为:以0.5℃/min的速度冷却至室温。
优选的,所述乳杆菌粉的接种量为发酵总物料质量的3~5%,所述酵母粉的接种量为发酵总物料质量的3~5%。
优选的,还包括步骤(6):将步骤(5)缓慢冷却后的米粉条以0.5℃/min的速率升温至40~45℃,待含水量达到10~13%后以0.5℃/min速率降温至室温,包装储藏;包装储藏后的米粉使用前在40℃温水中复水15min。
优选的,食用时,将米粉条、粉卤与炸花生、炒芝麻仁、酸笋、酸菜、芽菜、香菜混匀拌匀即可食用。
优选的,所述粉卤:将卤料投入滚水中加热至少10min,将卤料捞出,加入香油、蒜油、蚝油、生抽、糖、玉米淀粉,40~60℃保温备用;所述卤料包括八角、香叶、茴香、花椒。
需要说明的是粉卤及佐料中各成分的配比是可以根据个人口味进行调整的,在本发明中不限定这些成分的配比,在实施例中提供了一个最受消费者喜爱的配方配比。
本发明提供采用上述加工方法制得的素食海南粉。该海南粉粉条不易断条,干燥后复水性佳。粉条结合本发明提供的粉卤及佐料制成“腌粉”,口感更好。
本发明所取得的有益效果:
本发明发现添加地瓜发酵粉、海藻酸钠有效降低海南粉的断条率。添加地瓜发酵粉还对复水性和感官评价都产生的明显的影响。地瓜发酵物制备过程中菌种的选择及聚丙烯酸钠是改善断条率、富水性及口感顺滑度的重要因素。本发明通过在加工过程中添加海藻酸钠、地瓜发酵粉、醋酸酯淀粉的方式,结合整体的工艺步骤,有效降低断粉率、提高复水性、口感顺滑度及整体感观。复水比达到1:1.32,复水时间较短,断条率降低至4%,口感顺滑度及整体感观评价均优于传统工艺生产的产品。
传统海南粉常常加入牛肉、猪肉、鱿鱼丝等材料提高其口感和风味,但是这些均属于荤食,不容易被素食主义者接受,且这些材料热量较高,不易被减肥人士接受。本发明提供的是一种素食海南粉,通过加工工艺的改进,提高产品的整体感观和风味,不需要添加荤食调味。
具体实施方式
为了更好理解本发明技术内容,下面提供具体实施例,对本发明做进一步的说明。
本发明中所述室温为25±2℃;所使用的乳杆菌为植物乳杆菌,规格108CFU/g;所使用的酵母为产朊假丝酵母,规格为108CFU/g;所使用的大米为晚籼米。
实施例1:素食海南粉的加工方法
(1)将大米在90℃水中浸泡10min,沥水,用冷水浸泡20h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机70℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1:0.2:1.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度70%的室内8h;
(5)再用水蒸汽110℃蒸粉15min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
实施例2:素食海南粉的加工方法
(1)将大米在70℃水中浸泡15min,沥水,用冷水浸泡10h;
(2)将浸泡后的大米粉碎至100目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为30%,送入米粉机90℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1.9:0.1:1;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于30℃、相对湿度80%的室内12h;
(5)再用水蒸汽120℃蒸粉10min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
实施例3:素食海南粉的加工方法
(1)将大米在80℃水中浸泡10min,沥水,用冷水浸泡15h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机70℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:0.9:0.1:2;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度80%的室内8h;
(5)再用水蒸汽120℃蒸粉15min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.2:2),pH控制在5.5,按质量比分别加入3%(占总物料)植物乳杆菌和产朊假丝酵母,在25℃条件下厌氧发酵10h,灭菌,过50目筛,得地瓜发酵物。
实施例4素食海南粉的加工方法
(1)将大米在70℃水中浸泡15min,沥水,用冷水浸泡10h;
(2)将浸泡后的大米粉碎至100目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为30%,送入米粉机90℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1.9:0.1:1
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于30℃、相对湿度80%的室内12h;
(5)再用水蒸汽120℃蒸粉10min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉与水混合(质量比1:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
实施例5:素食海南粉的加工方法
(1)将大米在90℃水中浸泡10min,沥水,用冷水浸泡20h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机70℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1:0.2:1.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度70%的室内8h;
(5)再用水蒸汽110℃蒸粉15min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比加入5%(占总物料)植物乳杆菌,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
实施例6素食海南粉的加工方法
(1)将大米在冷水中浸泡20h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机70℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1:0.2:1.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度70%的室内8h;
(5)再用水蒸汽110℃蒸粉15min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
对比例1:传统海南粉手工工艺
大米在沸水中浸泡10~15min,沥水,用冷水浸泡30h,然后装入布袋中挤压成含水量约50%的浆料,浆料用沸水1:2煮至半熟,研磨,过滤去除米渣,按质量1:0.2加入地瓜粉,混匀后装入有筛孔的布袋中,挤压布袋,使米浆从筛孔中成条挤出并落入沸水中,捞出粉条用冷水冷却,沥干。
对比例2素食海南粉的加工方法
(1)将大米在70℃水中浸泡15min,沥水,用冷水浸泡10h;
(2)将浸泡后的大米粉碎至100目,得米粉;
(3)米粉中加入海藻酸钠、醋酸酯淀粉,加水调整含水质量为30%,送入米粉机90℃挤压制成直径2~3mm的圆条形米粉条;
米粉、海藻酸钠、醋酸酯淀粉质量比7:0.1:1;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于30℃、相对湿度80%的室内12h;
(5)再用水蒸汽120℃蒸粉10min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
(6)食用前,将粉条与粉卤、佐料混合拌匀即可。
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
对比例3素食海南粉的加工方法
(1)将大米在90℃水中浸泡10min,沥水,用冷水浸泡20h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机70℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、醋酸酯淀粉质量比7:1:1.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度70%的室内8h;
(5)再用水蒸汽110℃蒸粉15min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
对比例4素食海南粉的加工方法
(1)将大米在70℃水中浸泡15min,沥水,用冷水浸泡10h;
(2)将浸泡后的大米粉碎至100目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为30%,送入米粉机90℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:0.1:0.1:2.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于30℃、相对湿度80%的室内12h;
(5)再用水蒸汽120℃蒸粉10min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
对比例5素食海南粉的加工方法
(1)将大米在90℃水中浸泡10min,沥水,用冷水浸泡20h;
(2)将浸泡后的大米粉碎至80目,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水调整含水质量为50%,送入米粉机45℃挤压制成直径2~3mm的圆条形米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉质量比7:1:0.2:1.8;
(4)挤出的米粉条迅速用冷水冷却,然后按厚度3~5cm均匀放置于40℃、相对湿度70%的室内8h;
(5)再用水蒸汽110℃蒸粉30min使粉条充分熟化,再缓慢(0.5℃/min)冷却至室温,即得可即食粉条;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水混合(质量比1:0.3:1),pH控制在4.5,按质量比分别加入5%(占总物料)植物乳杆菌和产朊假丝酵母,在30℃条件下厌氧发酵12h,灭菌,过60目筛,得地瓜发酵物。
食用前,将以上实施例与对比例的粉条与粉卤、佐料混合拌匀即可。
粉卤是海南粉味道的灵魂,本发明提供的粉卤是:将卤料投入滚水中加热10min使其香味散出,将卤料捞出,滚水中继续加入香油、蒜油、蚝油、生抽、糖、淀粉,40~60℃保温备用;(水、卤料、香油、蒜油、蚝油、生抽、糖、淀粉质量比为10:5:0.5:0.5:0.5:0.3:0.1:0.6)
卤料:等质量八角、香叶、茴香、花椒。
佐料:炸花生、炒芝麻仁、酸笋、酸菜、芽菜、香菜(质量比10:0.1:8:0.2:3:0.1)
效果验证:
1.1海南粉属于“腌粉”,食用时将粉条与粉卤、佐料混合拌匀即可食用。但常规海南粉食用时简单搅拌即可导致大量断条,本试验设计采用搅拌器搅拌的形式模拟现实场景,评估不同实施例与对比例所得海南粉的断条率。
断条率:取长10cm的粉条样品50根,采用锚框式搅拌器搅拌,搅拌器直径280mm,搅拌器桨叶厚度6mm,搅拌速度30rpm,搅拌时间1min,搅拌结束后检查断条数量,计算断条率(%),三次重复试验,结果取均值。
1.2常规海南粉粉条采用手工制作,因是湿粉不易保藏,故现制先用。若将其干燥保藏,其复水效果不佳,影响口感。本试验通过复水比测试粉条干燥后的复水效果。
粉条的干燥方法:分别取实施例与对比例所得粉条,按厚度3~5cm均匀摊放,将干燥温度由25℃以0.5℃/min的速度升温至40~45℃,待粉条含水量达到10~13%后以相同速率(0.5℃/min)降温至室温,避免急速升温或降温。
试验方法:取长10cm的干燥粉条50根,40℃温水中浸泡15min,记录浸泡前后的粉条质量。复水比为浸泡前的粉条质量与浸泡后的粉条质量之比。三次重复,结果取均值。
1.3为整体评价实施例与对比例海南粉成品(即已加入粉卤、佐料)质量,获知消费者对产品的整体接受程度,预测产品市场价值。随机选择某海南粉店内10名客人(年龄段18~35岁),让其对实施例1、2和对比例1的海南粉成品进行评分,评分项包括整体评分(1~10分)及口感顺滑度评分(1~10分,分数越高顺滑度越好),每份样品评分前需用清水漱口,以免影响评分结果。记录每人评分结果,计算平均值。
以上试验结果见表1。
表1
断条率 | 复水比 | 口感顺滑度评分 | 整体评分 | |
实施例1 | 4.0% | 1:2.9 | 8.4 | 8.8 |
实施例2 | 6.7% | 1:3.2 | 8.9 | 9.0 |
实施例3 | 6.0% | 1:3.0 | - | - |
实施例4 | 8.7% | 1:2.0 | - | - |
实施例5 | 8.0% | 1:2.3 | - | - |
实施例6 | 6.7% | 1:2.8 | - | - |
对比例1 | 30.0% | 1:1.3 | 7.7 | 7.5 |
对比例2 | 13.3% | 1:1.4 | - | - |
对比例3 | 22.0% | 1:2.2 | - | - |
对比例4 | 11.3% | 1:1.6 | - | - |
对比例5 | 14.0% | 1:1.8 | - | - |
对比实施例1与对比例3可以发现,对比例3未添加海藻酸钠时,粉条复水性也较好,但是断条率明显较高(22%)。提示添加海藻酸钠是避免断条率的重要因素。对比实施例2与对比例2可以发现,添加地瓜发酵粉对断条率、复水性都产生的明显的影响,再进一步对比实施例1、2和实施例5、6发现,地瓜发酵物制备过程中菌种的选择及聚丙烯酸钠是影响上述效果的重要因素。综上,本发明通过在加工过程中添加海藻酸钠、地瓜发酵粉、醋酸酯淀粉的方式,结合整体的工艺步骤,有效降低断粉率、提高复水性、口感顺滑度及整体感观。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种素食海南粉的加工方法,其特征在于,包括以下步骤:
(1)取大米,加水浸泡;
(2)将浸泡后的大米粉碎,得米粉;
(3)米粉中加入地瓜发酵物、海藻酸钠、醋酸酯淀粉,加水,70~90℃制成米粉条;
米粉、地瓜发酵物、海藻酸钠、醋酸酯淀粉的质量比为7:0.9~1.8:0.1~0.2:1~2;
所述地瓜发酵粉通过以下方法制得:将地瓜粉、聚丙烯酸钠与水按质量比为1:(0.2~0.3):(1~2)混合,pH控制在4.5~5.5,加入乳杆菌粉和酵母粉,厌氧发酵10~12h,灭菌,得地瓜发酵物;所述乳杆菌粉的接种量为发酵总物料质量的3~5%,所述酵母粉的接种量为发酵总物料质量的3~5%;
(4)米粉条用冷水冷却,然后悬挂于室内;
(5)再用蒸汽110~120℃蒸粉10~15min,再冷却。
2.根据权利要求1所述的素食海南粉的加工方法,其特征在于,发酵温度为25~30℃。
3.根据权利要求1所述的素食海南粉的加工方法,其特征在于,步骤(5)所述冷却为:以0.5℃/min的速度冷却至室温。
4.根据权利要求1所述的素食海南粉的加工方法,其特征在于,还包括步骤(6):将步骤(5)冷却后的米粉条以0.5℃/min的速率升温至40~45℃,待含水量达到10~13%后以0.5℃/min速率降温至室温,包装储藏;包装储藏后的米粉使用前在40℃温水中复水15min。
5.根据权利要求1所述的素食海南粉的加工方法,其特征在于,食用时,将米粉条、粉卤与炸花生、炒芝麻仁、酸笋、酸菜、芽菜、香菜混匀拌匀即可食用。
6.根据权利要求5所述的素食海南粉的加工方法,其特征在于,所述粉卤:将卤料投入滚水中加热至少10min,将卤料捞出,加入香油、蒜油、蚝油、生抽、糖、玉米淀粉,40~60℃保温备用;所述卤料包括八角、香叶、茴香、花椒。
7.通过权利要求1~6任一项所述的加工方法制得的素食海南粉。
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