CN113287720A - 一种高蛋白豆丝及其制备方法 - Google Patents
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- 239000001775 zeaxanthin Substances 0.000 description 1
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Abstract
本发明公开了一种高蛋白豆丝及其制备方法，本发明以中医五行五色理论为基础，特别选用枸杞子、蒲公英、陈皮、杏仁、杜仲雄花五种药食同源物料制备，不仅在感官品质，如色泽、口感上有较优的表现，而且为了增加产品的咀嚼感，特别添加大豆分离蛋白、小麦谷朊粉，在增加咀嚼感的同时提高了产品的蛋白含量，更营养更健康。据此，本发明公开提供的高蛋白豆丝适于市面推广与应用。
Description
技术领域
本发明属于食品加工技术领域，具体为一种高蛋白豆丝及其制备方法。
背景技术
目前，虽然现有豆丝配方多采用脱脂豆粉、烧碱与食盐的简单组合，通过单螺杆挤压膨化、干燥处理等工艺制成，并通过复水浸泡即可食用，但存在浸泡易断、口感一般、咀嚼劲道差等问题，且其只适合凉拌，存在食用局限性大的技术问题，特别是豆腥味较重，影响了最终产品的推广。
因此，如何开发一种食用口感佳且高蛋白的豆丝是本领域技术人员亟需解决的问题。
发明内容
有鉴于此，本发明的目的是针对现有技术中存在的问题，提供一种高蛋白豆丝及其制备方法。
本发明是在传统工艺的基础上，通过添加大豆分离蛋白和谷朊粉提高了蛋白质的含量，达到改善豆腥味的同时又提高了豆丝的营养价值，特别是复水后豆丝浸泡不易断，口感更有嚼劲。并通过添加枸杞粉、菠菜粉等辅料更加丰富了豆丝的营养、改进了口感。
为了实现上述目的，本发明采用如下技术方案：
一种高蛋白豆丝，所述高蛋白豆丝是由以下原料组成，按重量份数计：
脱脂豆粉 85份；
小麦谷朊粉 1～20份；
大豆分离蛋白 1～10份。
优选的，所述高蛋白豆丝的原料还包括：食盐1～10份、功效粉1～10份、红曲米粉0～10份、菠菜粉0～10份。
优选的，所述功效粉为枸杞子粉、蒲公英粉、陈皮粉、杏仁粉或杜仲雄花粉。
本发明公开的一种高蛋白豆丝是以中医五行五色理论为基础，特别选用枸杞子、蒲公英、陈皮、杏仁、杜仲雄花五种药食同源物料制备，不仅在感官品质，如色泽、口感上有较优的表现，而且为了增加产品的咀嚼感，特别添加大豆分离蛋白、小麦谷朊粉，在增加咀嚼感的同时提高了产品的蛋白含量，更营养更健康。据此，本发明公开提供的高蛋白豆丝适于市面推广与应用。
此外，本申请在制作枸杞豆丝生产过程中添加红曲米、蒲公英豆丝生产过程中添加菠菜粉，以增加产品的辨识度。
以及，为了增加产品的咀嚼感，特别添加大豆分离蛋白、小麦谷朊粉，在增加咀嚼感的同时提高了产品的蛋白含量，更营养更健康。
且，上述原料具备的功效，具体如下：
枸杞，又称枸杞子、红耳坠，是茄科小灌木枸杞的成熟子实。枸杞子药食同源的历史悠久，是驰名中外的名贵中药材，早在《神农本草经》中就被列为上品，称其为"久服轻身不老、耐寒暑"；有延衰抗老的功效，又名"却老子"。枸杞子中含有多种氨基酸，并含有甜菜碱、玉蜀黍黄素、酸浆果红素等特殊营养成分，使其具有非常好的保健功效。
红曲米是由置放于白米中的红酵母(紫红曲酶Monascus purpureus)发酵而成。它的天然降低胆固醇的功效是已被认同的。近年来的研究发现，应用现代生物技术发酵而成的红曲真菌具有降低血脂、降低血压以及防止骨质疏松的作用，同时对更年期综合征(面部阵发性潮热、盗汗、情绪不稳定、腰背酸痛、骨质疏松等)也有显著效果。
蒲公英，中药名。具有清热解毒，消肿散结，利湿通淋的功效。主治痈肿疔毒，乳痈内痈，热淋涩痛，湿热黄疸，清肝明目。《本草求真》中记载“蒲公英，入阳明胃、厥阴肝，凉血解热，故乳痈、乳岩为首重焉。缘乳头属肝，乳房属胃，乳痈、乳岩，多因热盛血滞，用此直入二经，外敷散肿臻效，内消须同夏枯、贝母、连翘、自英等药同治。”
菠菜，性味甘，凉。滋阴平肝，止咳，润肠。用于头痛，目眩，风火赤眼，消渴，便秘。果实：微辛、甜，微温。祛风明目，开通关窍，利胃肠。菠菜有“营养模范生”之称，它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素。有养血，止血，敛阴，润燥。治衄血，便血，坏血病，消渴引饮，大便涩滞等医药作用。
陈皮，又称橘皮，橘丝，《纲目》：“橘丝，苦能泻能燥，辛能散，温能和。其治百病，总是取其理气燥湿之功，同补药则补，同泻药则泻，同升药则升，同降药则降。脾乃元气知母，肺乃摄气之要，故橘丝为二经气分之要，但随所配而补泻升降也。”《日用本草》：“能散能泻，能温能陈丝补，能消膈气，化痰涎，和脾止嗽，通五淋”《本草经疏》：“辛能散，苦能泻，温能通行，则逆气下，呕嗽止，胸中瘕热消矣，脾为运动磨物之脏，气滞则不能消化水谷，为吐逆、霍乱、泄泻等证，苦温能凿脾家之湿，使滞气运行，诸证自疗矣。”《本草汇言》：“味辛善散，故能开气；胃苦开泄，故能行痰；其气温平，善于通达，故能止呕、止咳，健脾和胃者也。东垣曰：夫人以脾胃为主，而治病以调气为先，如欲调气健脾者，橘丝之功居其首焉。”
杏仁，中药名。具有止咳平喘，润肠通便的功效。主治咳嗽气喘，胸满痰多，血虚津枯，肠燥便秘。《神农本草经》记载“主咳逆上气雷鸣，喉痹，下气，产乳金疮，寒心奔豚”。主《本草经集注》记载“解锡、胡粉毒”。《名医别录》记载“主惊癎，心下烦热，风气去来，时行头痛，解肌，消心下急，杀狗毒”。《药性论》记载“治腹痹不通，发汗，主温病。治心下急满痛，除心腹烦闷，疗肺气咳嗽，上气喘促。入天门冬煎，润心肺。可和酪作汤，益润声气。宿即动冷气”。《滇南本草》记载“止咳嗽，消痰润肺，润肠胃，消面粉积，下气。治疳虫”。《本草纲目》记载“杀虫，治诸疮疥，消肿，去头面诸风气皶疱”。
杜仲是雌雄双株的树，雄花就是杜仲雄树开的花。杜仲雄花作为一种新资源食品，科学研究发现:"杜仲雄花"特含60多种有效植物成分，如木质素类，环烯醚萜类、苯丙素类活性物质(如京尼平甙酸、绿原酸、桃叶珊瑚甙)、松脂醇双糖甙、黄酮、生物碱、氨基酸、多糖以及矿质元素Zn、Mn、Cu、Fe、Ca、P、B、Mg、K等，其中氨基酸含量达21.47％，钙的含量达0.92％，锌含量达51mg/100g，分别是杜仲叶的1.8倍和5.2倍，有效成分最为全面，而且含量更高，杜仲雄花，汇集了所有杜仲的精华，可以说杜仲雄花具备植物杜仲所有的保健功效，而且对于"强肝、补肾、通便、安眠、降三高"的效果尤为显著。
另外，在现有技术中，虽然每种物料的常用量是已知的，但是最终产品是针对现有技术问题对多种物料复配后的有机整体，其功效作用不等同于其各物料在常用量基础上的简单叠加，根据每种物料的常用量通常并不能确定其在产品中的用量，且物料用量配比由其原料特性、协同配伍等各种考虑因素决定，并非简单的通过比较法、正交法等实验手段即可优选得出。
此外，本发明还请求保护上述高蛋白豆丝的制备方法，具体包括如下步骤：
(1)原料预处理：将原料分批采用不同方法处理，备用；
(2)调配拌料：按配方称取相应物料，搅拌均匀后加水搅拌至轻握成面团，备用；
(3)挤压膨化：启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)干燥包装：将所述豆丝湿品转移至烘干室内进行低温风干，待成品干燥后，切丝包装，即可得到所述高蛋白豆丝。
优选的，所述步骤(1)中的分批处理，具体操作如下：
红曲米、杜仲雄花进行超微粉碎，陈皮、杏仁和蒲公英经粉碎机粉碎，并过100目筛。
优选的，将所述步骤(2)中的面团含水量控制在25～35％之间。
优选的，所述步骤(3)中，单螺杆挤压膨化机的运转操作温度为180℃～220℃。
经由上述技术方案可知，与现有技术相比，本发明提供了一种高蛋白豆丝及其制备方法，具有如下优异效果：
本发明以中医五行五色理论为基础，特别选用枸杞子、蒲公英、陈皮、杏仁、杜仲雄花五种药食同源物料制备，不仅在感官品质，如色泽、口感上有较优的表现，而且为了增加产品的咀嚼感，特别添加大豆分离蛋白、小麦谷朊粉，在增加咀嚼感的同时提高了产品的蛋白含量，更营养更健康。据此，本发明公开提供的高蛋白豆丝适于市面推广与应用。
具体实施方式
下面将结合本发明实施例对本发明公开的技术方案进行清楚、完整地描述，显然，所描述的实施例仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
本发明实施例公开了一种食用口感佳且高蛋白的豆丝。
为更好地理解本发明，下面通过以下具体实施例对本发明作进一步具体的阐述，但不可理解为对本发明的限定，对于本领域的技术人员根据上述发明内容所作的一些非本质的改进与调整，也视为落在本发明的保护范围内。
实施例1：枸杞豆丝
按重量份称取脱脂豆粉8.5kg，小麦谷朊粉1.0kg，大豆分离蛋白0.5kg，食盐0.1kg，枸杞汁粉0.2kg，红曲米粉0.3kg；
(1)将物料按量称好后，倒入不锈钢盆中，搅拌均匀；
(2)加水，边加水边搅拌至轻握成团，用水4.2kg；
(3)启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)将豆丝湿品转移至烘干室内进行低温风干；
(5)豆丝干燥后，切丝长20cm左右，即得。
实施例2：蒲公英豆丝
按重量份称取脱脂豆粉8.5kg，小麦谷朊粉1.0kg，大豆分离蛋白0.5kg，食盐0.1kg，菠菜粉0.5kg，蒲公英粉0.2kg；
(1)将物料按量称好后，倒入不锈钢盆中，搅拌均匀；
(2)加水，边加水边搅拌至轻握成团，用水4.1kg；
(3)启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)将豆丝湿品转移至烘干室内进行低温风干；
(5)豆丝干燥后，切丝长20cm左右，即得。
实施例3：陈皮豆丝
按重量份称取脱脂豆粉8.5kg，小麦谷朊粉1.0kg，大豆分离蛋白0.5kg，食盐0.1kg，陈皮粉0.2kg；
(1)将物料按量称好后，倒入不锈钢盆中，搅拌均匀；
(2)加水，边加水边搅拌至轻握成团，用水4.4kg；
(3)启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)将豆丝湿品转移至烘干室内进行低温风干；
(5)豆丝干燥后，切丝长20cm左右，即得。
实施例4：杏仁豆丝
按重量份称取脱脂豆粉8.5kg，小麦谷朊粉1.0kg，大豆分离蛋白0.5kg，食盐0.1kg，杏仁粉0.2kg；
(1)将物料按量称好后，倒入不锈钢盆中，搅拌均匀；
(2)加水，边加水边搅拌至轻握成团，用水4.2kg；
(3)启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)将豆丝湿品转移至烘干室内进行低温风干；
(5)豆丝干燥后，切丝长20cm左右，即得。
实施例5：杜仲雄花豆丝
按重量份称取脱脂豆粉8.5kg，小麦谷朊粉1.0kg，大豆分离蛋白0.5kg，食盐0.1kg，杜仲雄花粉0.2kg；
(1)将物料按量称好后，倒入不锈钢盆中，搅拌均匀；
(2)加水，边加水边搅拌至轻握成团，用水4.4kg；
(3)启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)将豆丝湿品转移至烘干室内进行低温风干；
(5)豆丝干燥后，切丝长20cm左右，即得；
将上述五色豆丝进行组合包装，随后在员工食堂、员工家庭进行广泛试制食用；且制作方法及配料食用方法如下：
菜名：凉拌五色丝
主料：五色豆丝
辅料：红萝卜、黄瓜
调料：凉拌酱油、芝麻酱、食盐、陈醋、鸡精等
制作方法：
1、取本品适量，用开水浸泡好后凉水冲投2-3次，挤出水分。
2、红萝卜、黄瓜切丝待用。
3、五色拉皮、红萝卜丝、黄瓜丝倒入容器中拌匀，再陆续加入调味品调味调色，搅拌后即可食用。
通过对本公司车间生产的豆丝及本实验豆丝进行蛋白含量检测，车间豆丝蛋白质含量约为45％，本实验生产豆丝蛋白质含量为55％。
且该产品熟制品尝征求意见反馈评价表如下所示：
表1
通过50人(男女各25)试吃调查(通过品尝)，本产品有较高的市场接受度。
其中的评判标准：好，很满意，有较高的接受度；中，比较满意，可以接受；差，不接受。
表2
对所公开的实施例的上述说明，使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业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发明的精神或范围的情况下，在其它实施例中实现。因此，本发明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公开的原理和新颖特点相一致的最宽的范围。
Claims (7)
1.一种高蛋白豆丝，其特征在于，所述高蛋白豆丝是由以下原料组成，按重量份数计：
脱脂豆粉85份；
小麦谷朊粉1～20份；
大豆分离蛋白1～10份。
2.根据权利要求1所述的一种高蛋白豆丝，其特征在于，所述高蛋白豆丝的原料还包括：食盐1～10份、功效粉1～10份、红曲米粉0～10份、菠菜粉0～10份。
3.根据权利要求1所述的一种高蛋白豆丝，其特征在于，所述功效粉为枸杞子粉、蒲公英粉、陈皮粉、杏仁粉或杜仲雄花粉。
4.一种如权利要求1所述高蛋白豆丝的制备方法，其特征在于，所述方法具体包括如下步骤：
(1)原料预处理：将原料分批采用不同方法处理，备用；
(2)调配拌料：按配方称取相应物料，搅拌均匀后加水搅拌至轻握成面团，备用；
(3)挤压膨化：启动单螺杆挤压膨化机，待设备运行正常后由进料口倒入配好的物料，成型口出收集豆丝湿品；
(4)干燥包装：将所述豆丝湿品转移至烘干室内进行低温风干，待成品干燥后，切丝包装，即可得到所述高蛋白豆丝。
5.根据权利要求4所述的一种高蛋白豆丝的制备方法，其特征在于，所述步骤(1)中的分批处理，具体操作如下：
红曲米、杜仲雄花进行超微粉碎，陈皮、杏仁和蒲公英经粉碎机粉碎，并过100目筛。
6.根据权利要求4所述的一种高蛋白豆丝的制备方法，其特征在于，将所述步骤(2)中的面团含水量控制在25～35％之间。
7.根据权利要求4所述的一种高蛋白豆丝的制备方法，其特征在于，所述步骤(3)中，单螺杆挤压膨化机的运转操作温度为180℃～220℃。
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