CN113662133A - 一种互穿网络体系型挤压谷物类面条及其制备方法 - Google Patents
一种互穿网络体系型挤压谷物类面条及其制备方法 Download PDFInfo
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- CN113662133A CN113662133A CN202110994167.4A CN202110994167A CN113662133A CN 113662133 A CN113662133 A CN 113662133A CN 202110994167 A CN202110994167 A CN 202110994167A CN 113662133 A CN113662133 A CN 113662133A
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- noodles
- cereal
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- flour
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Abstract
本发明提供了一种互穿网络体系型挤压谷物类面条及其制备方法,涉及食品加工技术领域。本发明所述谷物类面条,由淀粉基谷粉、第二凝胶网络介质和水组成,其制备方法包括:将淀粉基谷粉、第二凝胶网络介质和水混合,通过挤压加工成型得到半成品面条,于交联剂溶液中浸泡后,制得所述挤压谷物类面条。本发明利用水冷体系使挤压机内糊化的淀粉快速凝胶化形成第一凝胶网络,同时利用交联剂诱导第二凝胶网络介质凝胶化形成第二凝胶网络,构建互穿网络体系,改善淀粉基面条的不足。本发明谷物类面条具有良好的品质,互穿网络的形成极大地降低了面条的复热损失以及表观粘度,并且改善了面条的口感和质地。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种互穿网络体系型挤压谷物类面条及其制备方法。
背景技术
面条是一种十分受欢迎的食品。随着人们生活水平的不断提升,越来越多的人开始对面条的营养、品质有了更高的要求。受此背景影响,面条行业在飞速发展,许多人纷纷把目光放在了营养更为丰富的淀粉基谷物上。普通小麦面条的生产方式无法将淀粉基谷物加工生产成面条,这是因为这类谷物中缺乏形成面筋网络所需的醇溶蛋白,谷粉与水混合后无法很好地交联,形成网络结构。并且,谷物面团的弹性、延展性和可塑性低,影响杂粮面条的后续加工,面条容易出现成型难、易断条、表面不光滑、蒸煮损失过多等现象影响杂粮面条的品质和口感。
在传统加工工艺中,主要通过压延操作将和好的面团压成具有一定厚度的面片,使面团中的面筋形成精密的网状结构,在面带中均匀分布,然后再切条,将面片切成表面光滑,厚度均匀,宽度一致的面条。但是,淀粉基谷物中结构蛋白含量少,压延工艺并不适用于淀粉基谷物面条的制作,要想提高谷物面条中谷粉的含量并保证面条紧密、光洁、有弹性的结构组织,使用传统的加工方式很难达到。因此,需要寻找更为合适、有效的方法来生产以及改善淀粉基谷物面条的品质和口感。
发明内容
有鉴于此,本发明的目的在于提供一种互穿网络体系型挤压谷物类面条及其制备方法,制备得到的面条具有口感Q弹、耐煮耐泡、营养健康的特点。
为了实现上述发明目的,本发明提供了以下技术方案:
一种互穿网络体系型挤压谷物类面条,由以下质量百分含量的原料组成:
淀粉基谷粉 50%~70%;
第二凝胶网络介质 0.2%~3.5%;
水 28%~48%。
优选的,所述淀粉基谷粉为纯谷粉或多种谷粉的混合物。
优选的,所述第二凝胶网络介质为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶的一种或几种。
本发明还提供了上述互穿网络体系型挤压谷物类面条的制备方法,包括:将淀粉基谷粉、第二凝胶网络介质和水混合,通过挤压加工成型得到半成品面条,于交联剂溶液中浸泡后,制得所述挤压谷物面条。
优选的,所述挤压设备为双螺杆挤出机。
优选的,所述双螺杆挤出机的螺杆挤压温度梯度为(30~50)℃、(40~90)℃、(50~130)℃、(50~130)℃、(50~100)℃、(50~100)℃,所述双螺杆挤出机的模头温度为50~100℃。
优选的,所述半成品面条的淀粉糊化度为65%~98%。
优选的,所述交联剂为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种。
优选的,所述交联剂的浓度为0.1%~5%。
优选的,所述浸泡的温度为0~25℃,时间为5~300s。
相对于现有技术,本发明具有如下有益效果:
本发明提供了一种互穿网络体系型挤压谷物类面条,由淀粉基谷粉、第二凝胶网络介质和水组成,其制备方法包括:将淀粉基谷粉、第二凝胶网络介质和水混合,通过挤压加工成型得到半成品面条,于交联剂溶液中浸泡后,制得所述挤压谷物面条。本发明通过精确的温度、压力、水分和剪切调控,制备出糊化度适宜、品质优异的挤压淀粉基面条;本发明以凝胶性多糖、蛋白质为第二凝胶网络介质,利用其凝胶特性构建互穿网络体系,增强面条品质,改善淀粉基面条的不足;本发明将面条水冷体系和离子、pH诱导交联成胶结合,利用交联剂冷水溶液处理刚挤出的淀粉基面条,增强面条品质。结果表明,本发明互穿网络型挤压谷物类面条具有良好的品质,互穿网络的形成极大地降低了面条的复热时间,复热损失以及表观粘度,并且改善了面条的质地和口感。
附图说明
图1为2000倍放大倍数下对比例1以及实施例1~2的面条截面微观结构图;
图2为300倍放大倍数下对比例1以及实施例1~2的面条侧面微观结构图;
图3为实施例2的面条截面SEM-mapping图。
具体实施方式
本发明提供了一种互穿网络体系型挤压谷物类面条,由以下质量百分含量的原料组成:淀粉基谷粉50%~70%;第二凝胶网络介质0.2%~3.5%;水28%~48%。
在本发明中,所述原料组分的来源没有特殊限定,采用本领域的常规市售产品即可。
在本发明中,所述淀粉基谷粉含量优选为53%~67%,更优选为55%~65%;所述淀粉基谷粉优选为纯谷粉或多种谷粉的混合物。在本发明中对谷粉的种类没有特殊限定,采用本领域常规谷粉即可。在本发明的具体实施例中,所述谷粉的种类包括荞麦粉。
在本发明中,所述第二凝胶网络介质含量优选为0.2%~3.5%,更优选为0.7%~3%,再优选为1.0%~2.5%;所述第二凝胶网络介质优选为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶中的一种或几种,更优选为卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、酪蛋白中的一种或几种。在本发明中,淀粉基谷粉、第二网络凝胶介质和水混合后,通过挤压加工,在适当的温度、压力和剪切力作用下,淀粉颗粒破碎糊化,淀粉分子链溶出,第二网络凝胶介质溶解。半成品面条浸泡在交联剂冷水溶液中,淀粉分子链交联重排形成第一凝胶网络,同时在交联剂的诱导作用下第二凝胶网络介质凝胶化形成第二凝胶网络,第一凝胶网络和第二凝胶网络共同构成互穿网络体系,使得淀粉基面条的不足得到相应的改善。
在本发明中,所述水含量优选为32%~46%,更优选为34%~44%。本发明对所述水没有特殊限定,通常为人们熟知的可食用水即可,具体的如自来水、纯净水或矿泉水等。
本发明还提供了上述互穿网络体系型挤压谷物类面条的制备方法,包括:将淀粉基谷粉、第二凝胶网络介质和水混合,通过挤压加工成型得到半成品面条,于交联剂溶液中浸泡后,制得所述挤压谷物面条。
在本发明中,所述混合优选包括,先将淀粉基谷粉与第二凝胶网络介质混合,在挤压机内通过流量泵注入水;或者先将第二凝胶网络介质和水混合,得到混合物,再与淀粉基谷粉混合。
在本发明中,所述挤压设备优选为双螺杆挤出机,所述双螺杆挤出机的长径比优选为(30~48):1,更优选为(34~45):1,再优选为(38~42):1;所述双螺杆挤出机的模头为圆磨头或宽模头,其中,圆磨头直径为0.5mm~4mm,优选为0.6mm~3.5mm,更优选为0.7mm~3mm;宽模头宽度为0.5mm~10mm,优选为0.7mm~7mm,更优选为1mm~5mm;高度为0.1mm~4mm,优选为0.3mm~3mm,更优选为0.5mm~2mm。在挤出加工中,模头的形状和大小决定了面条的粗细,通过改变模头,挤出机可以挤压出各种尺寸形状的面条。在本发明中,所述双螺杆挤出机的转速优选为60-240rpm,更优选为80-200rpm,再优选为100-150rpm
在本发明中,所述双螺杆挤出机的螺杆挤压温度梯度优选为(30~50)℃、(40~90)℃、(50~130)℃、(50~130)℃、(50~100)℃、(50~100)℃,更优选为40℃、60℃、120℃、90℃、80℃和80℃,所述双螺杆挤出机的模头温度优选为50~100℃,更优选为80℃。
在本发明中,所述半成品面条的淀粉糊化度优选为65%~98%,更优选为75%~95%。淀粉糊化是指加热状态下,淀粉颗粒吸水后溶胀或经过剪切力的作用使得淀粉颗粒破碎,部分直链淀粉分子溶出。淀粉经过糊化后,处于热力学不稳定体系,冷却后会发生结构的转变,溶出的直链淀粉通过分子间相互作用和有序缠绕形成淀粉凝胶,构成第一凝胶网络。本发明中互穿网络的构建为原位聚合,即第一网络形成后,第二网络聚合形成凝胶。所以第一凝胶网络既是淀粉基面条的主要支撑,也是第二凝胶网络原位聚合的基础。较高的糊化度不仅可以使第一凝胶网络结构更加完整,也有利于整个互穿网络体系的形成。
在本发明中,所述交联剂优选为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种,更优选为乳酸锌、乳酸钙、氯化钙和氢氧化钙。在本发明中,所述交联剂的浓度优选为0.2%~5%,更优选为0.5%~3%。在本发明中,所述浸泡的温度优选为0~25℃,更优选为4℃,时间优选为5~300s,更优选为30s。在本发明中,所述交联剂会诱导第二凝胶网络介质发生交联,淀粉基谷粉和第二凝胶网络介质混合粉一起与水在挤出机内挤压共混,淀粉基谷粉形成第一凝胶网络后,包裹第二凝胶网络反应介质通过挤压模具挤出后,立即浸入交联剂冷水溶液诱导第二网络反应介质交联,得到互穿网络型挤压谷物类面条。
在本发明中,在浸泡后还优选包括将浸泡后的半成品面条烘干或直接冷冻。
下面结合实施例对本发明提供的技术方案进行详细的说明,但是不能把它们理解为对本发明保护范围的限定。
实施例1
称量60.67kg荞麦粉、1.24kg海藻酸钠、38.09kg水,将海藻酸钠与荞麦粉混合后,使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机,使用柱塞泵将水加入双螺杆挤出机,设定双螺杆挤出机的螺杆挤压温度梯度为40℃、60℃、120℃、90℃、80℃、80℃,模头温度为80℃,模头为圆形模头,直径为1mm,双螺杆挤出机的转速为120rpm,原料挤出后得到半成品挤压荞麦面条,半成品面条糊化度为88.79%,将半成品挤压荞麦面条浸泡于4℃2%的乳酸锌水溶液中30s,烘干后即得挤压荞麦面条。
实施例2
称量51.8kg荞麦粉、0.2kg卡拉胶、48kg的水,将卡拉胶与荞麦粉混合后,使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机,使用柱塞泵将水加入双螺杆挤出机,设定双螺杆挤出机的螺杆挤压温度梯度为40℃、60℃、120℃、90℃、80℃、80℃,模头温度为80℃,模头为宽模头,宽度为3mm,高度为1mm,双螺杆挤出机的转速为120rpm,原料挤出后得到半成品挤压荞麦面条,半成品面条糊化度为87.07%,将半成品挤压荞麦面条浸泡于4℃1%的乳酸钙水溶液中30s,立即冷冻,得到挤压荞麦面条。
实施例3
称量50kg荞麦粉、2.5kg黄原胶、1kg魔芋胶、46.5kg的水,将黄原胶、魔芋胶与荞麦粉混合后,使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机,使用柱塞泵将水加入双螺杆挤出机,设定双螺杆挤出机的螺杆挤压温度梯度为30℃、40℃、50℃、50℃、50℃、50℃,模头温度为50℃,模头为圆模头,直径为0.5mm。挤出机转速为60rpm,原料挤出后得到半成品挤压荞麦面条,半成品面条糊化度为65%,将半成品挤压荞麦面条浸泡于0℃5%的氢氧化钙水溶液中5s,立即冷冻,得到挤压荞麦面条。
实施例4
称量70kg荞麦粉、2kg甲氧基果胶和28kg的水,将甲氧基果胶与荞麦粉混合后,使用双螺杆失重式喂料机将混合粉加入双螺杆挤出机,使用柱塞泵将水加入双螺杆挤出机,设定双螺杆挤出机的螺杆挤压温度梯度为50℃、90℃、130℃、130℃、100℃、100℃,模头温度为100℃,模头为宽模头,宽度为0.5mm,高度为4mm,双螺杆挤出机的转速为240rpm,原料挤出后得到半成品挤压荞麦面条,半成品面条糊化度为98%,将半成品挤压荞麦面条浸泡于25℃0.1%的氢氧化钙水溶液中300s,烘干后即得挤压荞麦面条。
实施例5
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为大豆分离蛋白,交联剂为葡萄糖酸内酯,模头为圆模头,直径为4mm。半成品面条的糊化度为90.01%。
实施例6
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为乳清分离蛋白,交联剂为氯化钙,宽模头,宽度为10mm,高度为0.1mm。半成品面条的糊化度为88.03%。
实施例7
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为豌豆分离蛋白,交联剂为氯化镁,半成品面条的糊化度为87.52%。
实施例8
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为酪蛋白和明胶,酪蛋白和明胶的质量比为1:1,过4℃冷水,半成品面条的糊化度为89.39%。
实施例9
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为ι-卡拉胶胶,交联剂为柠檬酸三钠,半成品面条的糊化度为86.33%。
实施例10
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为魔芋胶,交联剂为氢氧化钠,半成品面条的糊化度为87.56%。
实施例11
具体实施方式与实施例1相同,不同的是第二凝胶网络介质为豌豆分离蛋白,交联剂为氯化钙,半成品面条的糊化度为88.64%。
对比例1
操作步骤与实施例1相同,不同的是原料为61.91kg荞麦粉和38.09kg水。
实施例12
实施例1-11与对比例1谷物面条性质的测定
使用英国Stable Microsystems公司生产的TA-XT2i型质构仪对实施例1-2、对比例1所制作的谷物面条进行TPA测定,按照AACC(2000)方法66-50计算面条的复热损失率,实施例1-11、对比例1所制作谷物面条的复热损失、硬度和表面粘度结果见表1,使用日本Hitachi公司生产的TM-3000型扫面电子显微镜对实施例1-2的煮后面条的微观结构进行拍摄,见图1和图2。使用OXFORD Xplore型能谱仪对实施例2进行元素分析扫描,结果见图3。
表1实施例1-11及对比例1所制作谷物面条的复热损失、硬度、表观粘度及口感
由表1的结果可知,本发明实施例1-2制备的互穿网络型挤压谷物类面条相对于对比例1,复热损失降低56.46%~62.4%,硬度增加81.83%~129.75%,表面粘度降低40.58%~76.31%,面条口感更加劲道。
由图1可以看出:面条截面结构中,对比例1面条的结构密实、表明凝胶网络结构形成不充分,截面存在较多的孔洞且不规则,而实施例1和实施例2中则可以看出,面条的凝胶网状结构形成充分,均匀且完整,淀粉凝胶网络网孔内交联着细丝状的第二凝胶凝胶网络,且第二凝胶网络和淀粉水凝胶网络相互交织穿插。这表明实施例1-2的面条结构显著好于对比例1。图2为对比例1、实施例1-2面条表面的结构图,从图上也可以清楚地发现,对比例的表面多是破碎的淀粉颗粒交联成的淀粉片段,而实施例1和2都可以清晰地发现,面条表面细密的凝胶网络结构。实施例1-2面条截面和表面良好的微观结构,导致表1中面条的复热损失和表观粘度发生了极大地降低,质构特性提升。从图3的SEM-mapping图可以看出,面条内部由双网络相互穿插,相互交织,互穿网络体系的构建极大地提升了淀粉基谷物面条的品质特性。
可见,本发明提供的互穿网络型挤压谷物面条相对于对比例1,无论是在复热损失、硬度、表面粘度方面,还是在口感方面,均具有显著的提升。所以,本发明提供的互穿网络型挤压谷物面条具有极大地应用前景和商业价值。
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种互穿网络体系型挤压谷物类面条,其特征在于,由以下质量百分含量的原料组成:
淀粉基谷粉 50%~70%;
第二凝胶网络介质 0.2%~3.5%;
水 28%~48%。
2.根据权利要求1所述的互穿网络体系型挤压谷物类面条,其特征在于,所述淀粉基谷粉为纯谷粉或多种谷粉的混合物。
3.根据权利要求1所述的互穿网络体系型挤压谷物类面条,其特征在于,所述第二凝胶网络介质为黄原胶、卡拉胶、海藻酸钠、高/低甲氧基果胶、魔芋胶、大豆分离蛋白、乳清分离蛋白、豌豆分离蛋白、酪蛋白、明胶的一种或几种。
4.根据权利要求1~3任意一项权利要求所述互穿网络体系型挤压谷物类面条的制备方法,其特征在于,包括:将淀粉基谷粉、第二凝胶网络介质和水混合,通过挤压加工成型得到半成品面条,于交联剂溶液中浸泡后,制得所述挤压谷物面条。
5.根据权利要求4所述的制备方法,其特征在于,所述挤压设备为双螺杆挤出机。
6.根据权利要求5所述的制备方法,其特征在于,所述双螺杆挤出机的螺杆挤压温度梯度为(30~50)℃、(40~90)℃、(50~130)℃、(50~130)℃、(50~100)℃、(50~100)℃,所述双螺杆挤出机的模头温度为50~100℃。
7.根据权利要求4所述的制备方法,其特征在于,所述半成品面条的淀粉糊化度为65%~98%。
8.根据权利要求4所述的制备方法,其特征在于,所述交联剂为乳酸钙、氯化镁、乳酸锌、氯化钙、葡萄糖酸内酯、氢氧化钙、氢氧化钠、氢氧化钾、柠檬酸三钠中的一种或几种。
9.根据权利要求4所述的制备方法,其特征在于,所述交联剂的浓度为0.1%~5%。
10.根据权利要求4所述的制备方法,其特征在于,所述浸泡的温度为0~25℃,时间为5~300s。
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