CN113940411A - 一种老年零食——植物蛋白酥的制作方法 - Google Patents
一种老年零食——植物蛋白酥的制作方法 Download PDFInfo
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Abstract
本发明提供了一种老年零食——植物蛋白酥的制作方法，涉及了食品加工技术领域。该植物蛋白酥由水果、蔬菜、植物蛋白粉、即食植物加工产品、食用明胶，植物蛋白风味剂等辅料按一定比例组合而成。该植物蛋白酥的制作流程为原料选择、配比、切分、清洗、混匀、成型、真空冷冻干燥、包装。本发明采用的工艺方法能最大限度的保持水果蔬菜的原有形态、色泽、风味以及营养成分，既可以干吃也可以冲泡食用。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种真空冷冻干燥技术制备植物蛋白酥的制备方法。
背景技术
水果和蔬菜是人们日常获取维生素、矿物质的主要食物来源，对改善人体酸性环境，调节人体生理代谢有着重要作用，对人的身体健康有很大的帮助，是人们喜爱的休闲食品来源之一。现在市场上流行的果蔬休闲食品有果蔬脆片、果脯、果蔬味薯片等。在所有休闲食品中，果蔬脆片几乎占有了一种理想食品的全部特征。大部分的果蔬休闲食品采用干制品包装的形式，干燥的技术多采用低温鼓风干燥、热风干燥、滚筒干燥、油炸等方式，进行这些方式干燥处理的果蔬大多给人以香气浓郁、软硬合适的口感，但是由于干燥过程中的温度偏高，果蔬中的营养成分流失过多，果蔬原有的风味也会有不同程度的流失，导致产品的质量也会因为加工方式的不同而有不同程度的下降。逐渐人们将干燥的方式转向了真空冷冻干燥方式，真空冷冻干燥具有不破坏组织结构、复水性好、最大限度保持食物原有的色香味等优点。现在的果蔬脆片生产工艺多采用真空冷冻干燥制备，果蔬脆片也成为了人们很喜爱的食物，但是果蔬脆片质地较硬不适合老年人食用。本研究在于发明了一种老年零食——植物蛋白酥，这样牙口不太好的老年人可以通过冲泡该产品进行食用，植物蛋白酥即食食用时不宜黏牙，口感酥脆，易于老年人群消化，冲泡后的产品呈粥样，多种食用方法满足更多需求的人群。本产品蛋白含量高而脂肪含量低不仅从口感和食用方法上还是从营养价值上，尤其适合老年人群食用，该产品由于原料性质和加工方式也不会产生不良气味，具有宜人的水果和蔬菜的香味。
中国专利CN103211177A公布了一种冻干果蔬酥片的制备方法，该方法是以新鲜果蔬为主要原料，该专利应用了真空冷冻干燥技术，是目前较为流行的果蔬酥片制备方法，其制作方法为原料选择、清洗去皮或核、刀工处理、漂烫、护色、打浆均质、预冷冻、真空冷冻干燥、包装。中国专利CN108741070A公布的一种清热祛湿谷物果蔬咀嚼片的制备方法，主要原料为小麦胚芽、玉米、糙米、红豆，其制作方法包括原料预处理、喷雾干燥、粉碎过筛、果蔬切片护色、混合打浆、压片、包装。但是该产品质地较硬，受众人群主要为青年牙口和较好的人，不适合老年人食用。
本发明所制作的果蔬植物蛋白酥片，利用真空冷冻干燥技术除去水分，形成多孔的网络结构产品。最大的特点是基本上完全的保持了果蔬的原有品质特征，口感细腻，营养丰富，可作为休闲食品满足大多数人的日常需求，也可用开水冲泡成植物蛋白粥来满足相关适合的人群的需求，老年人在食用该产品的同时蛋白质也能很好的补充，相反，该产品的脂肪含量低，是一种相对比较健康的老年零食。该产品增多了一种食用方法，可以进行冲泡食用，相对于流行的质地较硬的产品，更适合老年人群食用，也适合牙口不好的病人或者老年人食用，在一定程度上也改善了老年人群零食少的问题，拓宽了果蔬类休闲食品的市场，有很好的市场前景。
发明内容
本发明的目的是为了解决现在的果蔬脆片吃法单一，牙口不好的老年人以及只能吃流食的病人等问题的一种制作方法；本方法制作方便，营养丰富。
本发明其原料按重量份包括即食植物加工产品40份、水果10份、蔬菜15份、植物蛋白粉20份、食用明胶15份、植物蛋白香精0.01份。
所述植物蛋白酥的制备方法包括以下步骤：
a)选择新鲜合格的果蔬等原料，进行清洗、去皮、去核、切分；
b)量取，准确称取以下重量份数的材料备用；即食植物加工产品40份、水果10份、蔬菜10份、植物蛋白粉20份、食用明胶15份、植物蛋白香精0.01份；
c)漂烫：根据原料特点进行漂烫灭酶处理，如香蕉、火龙果、山楂等容易褐变的果蔬，进行80～85℃，时间为1～2分钟漂烫；不易褐变果蔬如芒果、胡萝卜等不需要进行漂烫处理、冷却，沥干；
d)加入粘合剂：将称取好的食用明胶加入热水溶解，配成溶液；将明胶溶液、燕麦片、果蔬、植物蛋白粉、植物蛋白香精放在同一容器混合搅拌均匀；
e)成型：搅拌均匀的上述物料分装入食品模具盒(规格为8*3*2cm)中，送入速冻库中进行速冻；
f)冻干：将物料置于真空冷冻干燥机中，进行真空冷冻干燥处理；
g)包装：干燥完成后将产品在空气湿度为40～50％的独立干燥间，按一定的规格切块采用BOPP/LLDPE两层复合充氮包装。
具体实施方式
下面通过具体实施例对本发明做进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
实施例1：
a)选取新鲜成熟的香蕉、火龙果、梨等水果，南瓜、胡萝卜两种蔬菜，胡萝卜、香蕉去皮，火龙果、梨去皮去核，切分为0.5厘米的小丁；
b)量取：按重量份称取香蕉、火龙果各5份、南瓜8份、胡萝卜7份，即食燕麦片40份、大豆分离蛋白粉10份、食用明胶15份、植物蛋白鸡肉风味剂0.01份；
c)漂烫：香蕉、梨均属于容易褐变的水果，进行80～85℃时间为1～2分钟漂烫，胡萝卜、南瓜、火龙果属于不易褐变的蔬菜，不用进行漂烫处理，经过漂烫处理的梨和香蕉冷却至室温，沥干水分；
d)加入粘合剂：将按重量份称称取好的15份食用明胶加入热水溶解，配成溶液，将明胶溶液、即食燕麦片、果蔬、大豆分离蛋白粉、植物蛋白鸡肉风味剂放在同一容器混合搅拌均匀；
e)成型：搅拌均匀的上述物料放入食品模具盒(规格为8*3*2cm)中，立即送入速冻库中进行速冻处理；
f)冻干：将物料置于真空冷冻干燥机中，进行真空冷冻干燥处理；
g)包装：干燥完成后将产品在空气湿度为一的独立干燥间，按一定的规格切块采用BOPP/LLDPE两层复合充氮包装。
实施例2：
a)选取新鲜成熟的菠萝、猕猴桃、椰子等水果，番茄、甜菜两种蔬菜，菠萝、猕猴桃、椰子去皮，紫薯、山药去皮，切分为0.5厘米的小丁；
b)量取：按重量份称取菠萝4份、猕猴桃3份、椰肉3份，番茄7份，甜菜8份，即食燕麦片40份、豌豆蛋白粉20份、食用明胶15份、植物蛋白牛肉风味剂0.01份；
c)漂烫：山楂、芒果、紫薯、山药均属于不易褐变的果蔬，不用进行漂烫处理，经过漂烫处理的果蔬冷却至室温，沥干水分；
d)加入粘合剂：将按重量份称称取好的15份食用明胶加入热水溶解，配成溶液，将明胶溶液、即食燕麦片、果蔬、豌豆蛋白粉、植物蛋白牛肉风味剂放在同一容器混合搅拌均匀；
e)成型：搅拌均匀的上述物料放入食品模具盒(规格为8*3*2cm)中，立即送入速冻库中进行速冻处理；
f)冻干：将物料置于真空冷冻干燥机中，进行真空冷冻干燥处理；
g)包装：干燥完成后将产品在空气湿度为一的独立干燥间，按一定的规格切块采用BOPP/LLDPE两层复合充氮包装。
实施例3：
a)选取新鲜成熟的山楂、芒果等水果，紫薯、山药两种蔬菜，芒果去皮去核，紫薯、山药去皮，切分为0.5厘米的小丁；
b)量取：按重量份称取山楂4份、芒果6份、紫薯7份，山药4份、土豆4份、藕粉40份、花生蛋白粉20份、食用明胶15份、植物蛋白虾味风味剂0.01份；
c)漂烫：山楂、芒果、紫薯、山药均属于不易褐变的果蔬，不用进行漂烫处理，经过漂烫处理的土豆冷却至室温，沥干水分；
d)将按重量份称称取好的15份食用明胶加入热水溶解，配成溶液，将明胶、藕粉、果蔬、花生蛋白粉、植物蛋白虾味风味剂放在同一容器混合搅拌均匀；
e)成型：搅拌均匀的上述物料放入食品模具盒(规格为8*3*2cm)中，立即送入速冻库中进行速冻处理；
f)冻干：将物料置于真空冷冻干燥机中，进行真空冷冻干燥处理；
g)包装：干燥完成后将产品在空气湿度为一的独立干燥间，按一定的规格切块采用BOPP/LLDPE两层复合充氮包装。
Claims (8)
1.一种老年零食——植物蛋白酥的制作方法，其特征在于制备原料包括以下重量份的成分：即食植物加工产品40份、水果10份、蔬菜15份、植物蛋白肉丁20份、食用明胶15份，植物蛋白风味剂0.01份；制备步骤包括：果蔬清洗、切分、漂烫、加入粘合剂、成型、冻干、包装。
2.根据权利要求1所述一种老年零食——植物蛋白酥的制作方法，其特征在于：选用的水果是火龙果、香蕉、梨、猕猴桃、菠萝、草莓、山楂、芒果中的两种或三种混合物。
3.根据权利要求1所述一种老年零食——植物蛋白酥的制作方法，其特征在于：选用的蔬菜是紫薯、黄瓜、卷心菜、玉米、胡萝卜、山药、土豆中的两种或三种混合物。
4.根据权利要求1所述一种老年零食——植物蛋白酥的制作方法，其特征在于：选用的即食植物产品为即食燕麦片或藕粉。
5.根据权利要求1所述的一种老年零食——植物蛋白酥的制作方法，其特征在于：选用的植物蛋白风味剂是植物蛋白鸡肉风味剂、植物蛋白鲜虾风味剂、植物蛋白牛肉风味剂中的一种。
6.根据权利要求1所述的一种老年零食——植物蛋白酥的制作方法，其特征在于：选用的植物蛋白粉为大豆分离蛋白粉、豌豆蛋白粉、花生蛋白粉中的一种。
7.根据权利要求1所述的一种老年零食——植物蛋白酥的制作方法，其特征在于：真空冷冻干燥条件为：真空度为30Pa，隔板温度设定40℃，采用程序升温干燥过程，温度小于10℃阶段，每小时5～7℃升温，温度达到40℃时，保持温度2个小时，继续以每小时5～7℃升温，达到55℃时，保持温度干燥24个小时，结束即得植物蛋白酥。
8.根据权利要求1所述的一种老年零食——植物蛋白酥的制作方法，其特征在于：冷冻干燥后将产品在空气湿度40～50％的独立干燥间，按规格采用BOPP/LLDPE两层复合充氮包装。
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| CN115381056A (zh) * | 2022-08-04 | 2022-11-25 | 遵义医药高等专科学校 | 一种甜椒零食的配方及制备工艺 |
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| CN114868885A (zh) * | 2022-05-25 | 2022-08-09 | 浙江工业大学 | 一种低能量卵清蛋白复配休闲食品的制备方法 |
| CN115381056A (zh) * | 2022-08-04 | 2022-11-25 | 遵义医药高等专科学校 | 一种甜椒零食的配方及制备工艺 |
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