CN113367277A - 一种冷冻保鲜馒头的制备方法 - Google Patents
一种冷冻保鲜馒头的制备方法 Download PDFInfo
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- CN113367277A CN113367277A CN202110681312.3A CN202110681312A CN113367277A CN 113367277 A CN113367277 A CN 113367277A CN 202110681312 A CN202110681312 A CN 202110681312A CN 113367277 A CN113367277 A CN 113367277A
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- steamed bread
- keeping
- frozen fresh
- preparation
- steamed
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明提供了一种冷冻保鲜馒头的制备方法,涉及食品加工技术领域。本发明所述冷冻保鲜馒头由中筋面粉、萝卜缨粉、番木瓜籽油、蔗糖、酵母、水经面团调制、一次醒发、切块、二次醒发、搓圆、气蒸、磁场冷冻保鲜等步骤制成。本发明利用萝卜缨粉和番木瓜籽油的协同作用,增强了馒头的抗老化效果,延长馒头的保质期,有效降低了馒头芯硬度,获得较好的口感,提高馒头的整体品质。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种冷冻保鲜馒头的制备方法。
背景技术
随着经济的发展,社会的进步,人们的生活方式和饮食习惯逐渐发生了改变,吃得好、吃得精、营养过剩、活动量少导致越来越多包括肥胖、便秘、肠道癌、高血脂、高血压、糖尿病等“富贵病”的产生。据调查,我国每天由于“富贵病”导致死亡的人数已经超过1.5万,占死亡总人数的70%以上,“富贵病”已经成为危害国人健康的主要病因。因此,在满足果腹需求的同时,越来越多的消费者开始重视主食的保健性能,天然原料营养强化的功能性食品已经成为大众关注的热点。
现代营养学研究表明,白萝卜作为一种天然植物,其营养丰富、效用不亚于人参,故有“十月萝卜赛人参”之说。生活中人们食用白萝卜时,往往将萝卜缨丢掉,不仅造成了资源的浪费,还污染了环境。萝卜缨中含有丰富的膳食纤维可以促进肠胃的蠕动,消除便秘,起到排毒、保护心血管活性等功能,从而对肥胖、便秘、高血压等“富贵病”的产生可以起到一定的预防作用。同时萝卜缨中还富含多酚和黄酮物质等多种营养成分,其VC、VE、膳食纤维、钙、钾和钼的含量较高。研究表明萝卜缨的抗氧化活性远高于萝卜根,与黑胡椒、山楂等物质接近。
番木瓜是一种集食用、药用和保健为一体的极具营养价值的水果,深受大众喜爱,废弃的番木瓜籽中含有丰富的不饱和脂肪酸、蛋白质及微量元素,经提炼的番木瓜籽油中富含油酸、多酚、黄酮、植物醇等营养成分,是一种营养价值较高的可食用油脂。番木瓜籽油是一种以油酸为主的油脂,油酸在人体中容易被消化和吸收,有助于减少人体对胆固醇和脂肪的摄入量,具有抗氧化和降血脂的药理活性。将萝卜缨粉和番木瓜籽油添加到馒头中,不仅避免了资源的浪费,而且可以提高馒头的营养价值以满足人们对主食的营养需求。
磁力催化冷冻技术不仅解决了现有技术中面制品货架期短的问题,还能最大限度保护面团的结构牢固性和持气功能,有效解决冷冻面团在冻藏过程中因冰晶导致的馒头品质下降问题。此外它是利用磁场变化带动温度变化,耗能低、能源转换效率高、与目前以液氮作为主要能源的速冻机器而言更符合我国对环保及安全的要求。
馒头是我国传统主食食品之一,以其制作简单、种类多样、食用方便、经济实惠而深受各地居民的喜爱。为满足城乡居民消费升级需求,馒头也逐渐由家庭式生产转向工业化生产。而目前货架期短、膳食纤维含量少也是馒头产业面临的痛点问题。因此,针对目前馒头中膳食纤维含量少、口感差、易老化、保质期短的问题,同时也为预防“富贵病”,亟须开发出一种富含膳食纤维、具有较长保质期及良好口感的营养馒头。
发明内容
为解决上述问题,本发明提供了一种冷冻保鲜馒头的制备方法,包括以下步骤:
(1)萝卜缨粉的制备:筛选新鲜白萝卜缨,清洗后放入微波真空冷冻干燥机中进行干燥,然后将干燥后的萝卜缨破碎,过筛,得到萝卜缨粉;
(2)番木瓜籽油的制备:对番木瓜籽进行筛选,清洗,干燥至恒重,粉碎,过40目筛,使用超临界CO2流体萃取技术进行番木瓜籽油的提取,再对提取物进行分离即制得番木瓜籽油;
(3)面团调制:将中筋面粉、萝卜缨粉、番木瓜籽油、蔗糖、酵母、水混合搅拌,揉成面团;
(4)一次醒发:将和好的面团放入醒发箱内,并在面团上覆盖一层保鲜膜进行一次醒发;
(5)切块:醒发后的面团通过揉搓按压排气,揉至长条状,进行分割成重量为50g的馒头块;
(6)二次醒发:将揉搓好的馒头块覆盖一层保鲜膜放入醒发箱,进行二次醒发;
(7)搓圆:将二次醒发完的馒头块搓成底部无明显裂纹,表面光滑的馒头胚;
(8)气蒸:储存一定时间后,将馒头胚放入调节好温度的蒸锅中,到时间拿出冷却;
(9)磁场冷冻保鲜:将冷却后的馒头胚放进已调节好温度和功率的磁场催化冷冻箱中的进行储存,得到成品冷冻保鲜馒头9。
进一步的,所述步骤(1)中微波冷冻干燥处理的干燥温度为25℃,干燥时间为10h。
进一步的,所述步骤(1)中萝卜缨粉的平均粒径为200-600μm。
进一步的,所述步骤(2)中超临界CO2萃取的工艺条件为:萃取温度40℃-45℃,萃取压力30-35MPa,静态萃取时间为110-120min,动态萃取时间为10-15min。
进一步的,所述步骤(3)中的面团包括以下重量份的原料:
中筋面粉40-60份、萝卜缨粉1-10份、番木瓜籽油0.1-2份、蔗糖1-4份、酵母0.5-2份、水25-35份。
进一步的,所述步骤(4)中的一次醒发温度为30-35℃,相对湿度为75-85%,醒发时间为1-1.5h。
进一步的,所述步骤(6)中的二次醒发温度为35-40℃,相对湿度为75-85%,醒发时间为0.5-1h。
进一步的,所述步骤(8)中蒸锅常压下温度为70-80℃,蒸制时间为25-30min,蒸熟后继续焖5-10min。
进一步的,所述步骤(9)中的磁力催化冷冻箱温度为-20℃-25℃,稳定时间为6h,磁场强度为0-5±0.1mT,功率为4000-4500W,冷藏时间为3-6个月。
本发明还提供了一种采用上述方法制备而成的冷冻保鲜馒头。
与现有技术相比,本发明的有益技术效果:
(1)本发明采用微波真空冷冻干燥技术处理萝卜缨,干燥时间较短,能够最大限度地保留萝卜缨中的膳食纤维、营养成分及其特有的风味物质和色泽。同时因在低压缺氧及微波环境中进行,能同时起到抑菌作用,进而保证产品的质量安全。
(2)本发明将萝卜缨粉加入到馒头中,利用萝卜缨粉特有的纤维素组成增加面团的吸水性,同时阻碍小麦淀粉膨胀,抑制淀粉的回生。同时,由于其富含的膳食纤维表面带有较多的活性基团,不仅能够促进人体的消化吸收,还具吸附番木瓜籽油,增强馒头保水性,强化了馒头的抗老化效果,延缓馒头贮藏过程中品质下降的作用。
(3)本发明利用超临界CO2流体萃取技术进行番木瓜籽油的提取解决了传统提取方法,如压榨法、浸出法等提取率低、产品品质差的问题,大大地提高了番木瓜籽油的纯度和质量。
(4)本发明提取出的番木瓜籽油中含有丰富的不饱和脂肪酸,如亚油酸、亚麻酸等,具有重要的免疫调节功能,但不饱和脂肪酸在遇到高温蒸煮时,容易被氧化,会加速馒头的变质。为此,本发明在原料中添加萝卜缨粉,以此作为天然抗氧化剂,消除不饱和脂肪酸因高温引起馒头的氧化酸败现象,在保证馒头保健功能的前提下延长馒头的保质期。
(5)馒头在发酵初期,酵母会产生大量的气体,但是随着醒发时间的延长,酵母产气耐力会下降,导致面团的持气能力下降,也因此会有一些馒头在蒸制后出现萎缩塌陷的现象。而本发明中萝卜缨粉和番木瓜籽油的结合能够刺激酵母生长,延长酵母发酵产气耐力,从而减少上述现象的产生。
(6)本发明利用磁力催化冷冻与传统冷冻技,抑制细胞内外冰晶的生长,有效防止由于冷冻过程而造成的细胞损伤,减少冰晶对面筋网络结构的破坏,以保护面团的结构牢固性和持气功能。同时,本发明依靠萝卜缨粉和番木瓜籽油的协同作用,有效延缓水分迁移及淀粉的老化,克服了随着冷冻时间延长导致的淀粉老化、产品变硬,口感变差等问题,有效降低馒头芯硬度,获得较好的口感,提高馒头的整体品质。
具体实施方式
下面结合实施例对本发明作进一步说明,且以下实施例中原料份数均为重量份。
实施例1
(1)对新鲜白萝卜缨进行筛选,用无菌水冲洗、控干,置于微波真空冷冻干燥机中,在25℃的条件下干燥10h,将干燥后的萝卜缨用高速粉碎机破碎,过筛,得到粒径为200μm的萝卜缨粉;
(2)对番木瓜籽进行筛选,清洗,干燥至恒重,粉碎后,过40目筛,使用超临界CO2流体萃取技术进行番木瓜籽油的提取,在萃取温度45℃,萃取压力35MPa的条件下,静态萃取120min,动态萃取10min,萃取完成后,对提取物进行分离,制得番木瓜籽油;
(3)将中筋面粉50份、萝卜缨粉5份、番木瓜籽油1份,蔗糖2份、酵母1.0份、水35份混合揉成面团;
(4)将面团放入醒发箱内,并在面团上覆盖一层保鲜膜,在温度35℃,相对湿度为80%的条件下醒发1h;
(5)将醒发后的面团按压排气,揉至长条状,分割成重量50g小块,放入容器中;
(6)将面团上覆盖一层保鲜膜,在温度35℃,相对湿度为80%的条件下再次醒发0.5h;
(7)二次醒发后的面团进行压扁、排气、搓圆,搓成底部无明显裂纹,表面光滑的馒头胚;
(8)气蒸:将馒头胚在常压70℃的条件下,蒸制25min,然后焖10min;
(9)将熟馒头胚放进磁力催化冷冻箱中,磁力冷冻保鲜温度设定-20℃,稳定6h后,在磁场强度为0.5mT,功率为4000W的条件下,冷藏3个月,得到成品冷冻保鲜馒头。
实施例2
同实施例1,不同之处在于:萝卜缨粉2.5份,番木瓜籽油0.6份,水30份。
实施例3
同实施例1,不同之处在于:萝卜缨粉0.5份,番木瓜籽油0.2份,水27份。
对比例1
同实施例1,不同之处在于:未添加萝卜缨粉。
对比例2
同实施例1,不同之处在于:未添加番木瓜籽油。
对比例3:
同实施例1,不同之处在于:未添加萝卜缨超微粉和番木瓜籽油。
对比例4
同实施例2,不同之处在于:未添加番木瓜籽油。
对比例5:
同实施例3,不同之处在于:未添加番木瓜籽油。
测试例1
分别对实施例1-3、对比例1-5制得的冷冻保鲜馒头的硬度、DPPH自由基清除率、ABTS自由基清除率、多酚含量进行测定,同时进行感官评定,感官评定评分表如表1所示,测定结果如表2所示。
表1感官评定评分表
表2测定结果
由表2可知,在其他条件不变的情况下,本发明实施例1-3制得的馒头的硬度、DPPH自由基清除率、ABTS自由基清除率、总酚含量均优于对比例,且实施例的感官评分同样优于对比例,说明萝卜缨超微粉和番木瓜籽油对馒头的硬度、抗氧化性以及感官评分均有较大影响。因此,在馒头原料中加入番木瓜籽油以及萝卜缨粉,再进行磁力冷冻保存,不仅能够丰富馒头营养、增强其抗氧化性,延长其保质期同时可以赋予馒头独特的风味和较好的品质。
本文中应用了具体个例对本发明的原理及实施方式进行了阐述,以上实施例的说明只是用于帮助理解本发明的方法及其核心思想;同时,对于本领域的一般技术人员,依据本发明的思想,在具体实施方式及应用范围上均会有改变之处。综上所述,本说明书内容不应理解为对本发明的限制。
Claims (10)
1.一种冷冻保鲜馒头的制备方法,其特征在于,包括以下步骤:
(1)萝卜缨粉的制备:筛选新鲜白萝卜缨,清洗后放入微波真空冷冻干燥机中进行干燥,然后将干燥后的萝卜缨破碎,过筛,得到萝卜缨粉;
(2)番木瓜籽油的制备:对番木瓜籽进行筛选,清洗,干燥至恒重,粉碎,过40目筛,使用超临界CO2流体萃取技术进行番木瓜籽油的提取,再对提取物进行分离即制得番木瓜籽油;
(3)面团调制:将中筋面粉、萝卜缨粉、番木瓜籽油、蔗糖、酵母、水混合搅拌,揉成面团;
(4)一次醒发:将和好的面团放入醒发箱内,并在面团上覆盖一层保鲜膜进行一次醒发;
(5)切块:醒发后的面团通过揉搓按压排气,揉至长条状,进行分割成重量为50g的馒头块;
(6)二次醒发:将揉搓好的馒头块覆盖一层保鲜膜放入醒发箱,进行二次醒发;
(7)搓圆:将二次醒发完的馒头块搓成底部无明显裂纹,表面光滑的馒头胚;
(8)气蒸:储存一定时间后,将馒头胚放入调节好温度的蒸锅中,到时间拿出冷却;
(9)磁场冷冻保鲜:将冷却后的馒头胚放进已调节好温度和功率的磁场催化冷冻箱中的进行储存,得到成品冷冻保鲜馒头。
2.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(1)中微波冷冻干燥处理的干燥温度为25℃,干燥时间为10h。
3.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(1)中萝卜缨粉的平均粒径为200-600μm。
4.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(2)中超临界CO2萃取的工艺条件为:萃取温度40℃-45℃,萃取压力30-35MPa,静态萃取时间为110-120min,动态萃取时间为10-15min。
5.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(3)中的面团包括以下重量份的原料:
中筋面粉40-60份、萝卜缨粉1-10份、番木瓜籽油0.1-2份、蔗糖1-4份、酵母0.5-2份、水25-35份。
6.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(4)中的一次醒发温度为30-35℃,相对湿度为75-85%,醒发时间为1-1.5h。
7.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(6)中的二次醒发温度为35-40℃,相对湿度为75-85%,醒发时间为0.5-1h。
8.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(8)中蒸锅常压下温度为70-80℃,蒸制时间为25-30min,蒸熟后继续焖5-10min。
9.根据权利要求1所述冷冻保鲜馒头的制备方法,其特征在于,所述步骤(9)中的磁力催化冷冻箱温度为-20℃-25℃,稳定时间为6h,磁场强度为0-5±0.1mT,功率为4000-4500W,冷藏时间为3-6个月。
10.一种冷冻保鲜馒头,其特征在于,由权利要求1-9任一项所述方法制备而成。
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