CN114145448A - 一种即食胡萝卜魔芋宽粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种即食胡萝卜魔芋宽粉及其制备方法,属于食品技术领域,包含如下重量份的原料:魔芋精粉12‑14份、食用淀粉5‑9份、胡萝卜粉2‑4份、海藻糖1‑3份和饮用水370‑380份。本发明配方和工艺科学合理,在制得营养丰富、口感爽滑的魔芋宽粉的基础上,降低魔芋宽粉产品浑汤度,稳定胡萝卜魔芋宽粉色泽,弱化魔芋宽粉固有异味,实现了开袋即食,提升消费者感官体验。
Description
技术领域
本发明属于食品技术领域,具体涉及一种即食胡萝卜魔芋宽粉及其制备方法。
背景技术
魔芋又称蒟蒻、菎蒟、鬼芋,为天南星科魔芋属,作为我国一种经济作物,栽培历史悠久,年产量居世界首位。魔芋营养丰富,茎中富含功能性成分葡甘聚糖,此外还含蛋白质、氨基酸、维生素、矿物质等其他营养物质。魔芋葡甘聚糖吸水后体积可膨胀80倍~100倍,因此能够带来高饱腹感和低热量。此外,魔芋更是具有抗衰老、通便、降血脂、降血糖和抗肿瘤的药理作用,具有极高的利用价值。随着更多的追求健康和低脂的人群成为魔芋食品的忠实消费者,国内市场呈现出巨大的潜力。
我国魔芋加工产业起步比较晚,早期以出口魔芋精粉原料为主,目前魔芋主要以加工为魔芋豆腐、魔芋粉丝、魔芋果冻、固体冲调饮品等。传统的魔芋粉丝存在三大主要问题,一是魔芋粉成分单一,复合魔芋粉产品浑汤严重;二是由于魔芋粉加工的酸碱、高温、长时浸漂等工艺,不利于天然色素稳定,故产品色泽单一;三是魔芋固有的腥味难以克服,需要冲洗祛除异味,无法实现开袋即食。
发明内容
本发明的目的在于提供一种即食胡萝卜魔芋宽粉及其制备方法,解决现有技术中魔芋粉成分单一,复合魔芋粉产品浑汤严重,产品色泽单一,腥味难以克服,需要冲洗祛除异味,无法实现开袋即食等技术问题。
本发明公开了一种即食胡萝卜魔芋宽粉,包含如下重量份的原料:魔芋精粉12-14份、食用淀粉5-9份、胡萝卜粉2-4份、海藻糖1-3份和饮用水370-380份。
进一步的,所述魔芋精粉目数为60-100目。
进一步的,所述胡萝卜粉为60-100目。
魔芋精粉和胡萝卜粉粒径控制在60-100目,使得魔芋宽粉口感光滑,色泽稳定。
一种即食胡萝卜魔芋宽粉的制备方法,粉体制备时包括以下几个步骤:
S1.将原料中的干料混合均匀,然后加入饮用水搅拌膨化;
S2.搅拌膨化后依次经过凝胶化处理、二次成型和二次浸漂;
S3.浸漂后定量装袋、封口以及水浴灭菌,最后烘干外袋。
进一步的,所述干料混合是在搅拌槽内将干料混合均匀。
进一步的,步骤S1中所述搅拌膨化使用的饮用水温度为20-30℃。
在20-30℃饮用水中膨化,使得各组分充分膨化,增强魔芋胶体与食用淀粉、胡萝卜等成分的交联,利于色泽稳定。
进一步的,步骤S1中所述搅拌膨化后静置1-2小时至干料充分吸水膨化且无明显颗粒。
进一步的,所述凝胶化处理是将搅拌膨化后的复合魔芋胶体溶液连续不断地与预先配制好的凝固剂按比例在精炼机中匀速输入混合,搅拌均匀,形成凝胶。
进一步的,所述的二次成型工艺中第一次成型处理是将复合的魔芋凝胶通过模具调整挤压成型为2-3cm宽粉形态,第二次成型处理是将魔芋宽粉加入到70-80℃的循环热水中再次固定形状。
二次成型工艺中采用70-80℃的循环热水定型,使得热不可逆凝胶成型过程中受热稳定,魔芋宽粉形态稳定,淀粉物质溶出减少,浑汤度降低。
进一步的,所述的二次浸漂工艺中第一次浸漂采用碱性溶液浸泡,浸漂时间12-16小时;第二次浸漂采用弱酸性溶液中和碱味,浸漂时间8-12小时。
调节二次浸漂在保证维持魔芋碱性保存条件的同时,通过平衡浸漂液的酸碱度和浸漂时间,有效护色,同时祛除异味,产品降至弱碱性实现开袋即食。
进一步的,步骤S3所述的装袋是将魔芋宽粉和饮用水装入食品包装袋内,水浴灭菌为90-95℃水浴杀菌40-60min。
本发明的有益效果为:
1.本发明配方和工艺科学合理,在制得营养丰富、口感爽滑的魔芋宽粉的基础上,降低魔芋宽粉产品浑汤度,稳定胡萝卜魔芋宽粉色泽,弱化魔芋宽粉固有异味,实现了开袋即食,提升消费者感官体验;
2.采用海藻糖与魔芋精粉、食用淀粉、胡萝卜粉复配,得魔芋宽粉具有橙黄色泽且能够耐受魔芋加工的酸、碱性及高温环境,同时增加了魔芋宽粉的保水性、稳定性,从而降低浑汤度。此外,海藻糖还具有祛异矫味的功效,一定程度减弱魔芋异味;
3.在20-30℃饮用水中膨化,使得各组分充分膨化,增强魔芋胶体与食用淀粉、胡萝卜等成分的交联,利于色泽稳定;
4.二次成型工艺中采用70-80℃的循环热水定型,使得热不可逆凝胶成型过程中受热稳定,魔芋宽粉形态稳定,淀粉物质溶出减少,浑汤度降低;
5.调节二次浸漂在保证维持魔芋碱性保存条件的同时,通过平衡浸漂液的酸碱度和浸漂时间,有效护色,同时祛除异味,产品降至弱碱性实现开袋即食。
具体实施方式
需要说明的是,在不冲突的情况下,本发明中的实施方式及实施方式中的特征可以相互组合。
实施例1
一种即食胡萝卜魔芋宽粉的制备方法:包含100目魔芋精粉12kg、食用淀粉5kg、100目胡萝卜粉2kg、海藻糖1kg、饮用水380kg。
将所有粉状干料混合均匀,加入20℃饮用水搅拌膨化,静置2小时至充分吸水膨化且无明显颗粒的复合魔芋胶体溶液,然后连续不断地与预先配制好的凝固剂按比例在精炼机中匀速输入混合,形成凝胶,再经过模具调整挤压成型为2cm宽粉形态和加入到80℃的循环热水中再次固定形状进行二次成型,而后依次采用碱性溶液浸泡12小时和弱酸性溶液浸漂12小时。最后将魔芋宽粉和饮用水装入食品包装袋内,95℃水浴杀菌40min,烘干外袋。
实施例2
一种即食胡萝卜魔芋宽粉的制备方法:包含80目魔芋精粉13kg、食用淀粉7kg、80目胡萝卜粉3kg、海藻糖2kg、饮用水375kg。
将所有粉状干料混合均匀,加入25℃饮用水搅拌膨化,静置1.5小时至充分吸水膨化且无明显颗粒的复合魔芋胶体溶液,然后连续不断地与预先配制好的凝固剂按比例在精炼机中匀速输入混合,形成凝胶,再通过模具调整挤压成型为2.5cm宽粉形态和加入到75℃的循环热水中再次固定形状进行二次成型,而后依次采用碱性溶液浸泡14小时和弱酸性溶液浸漂10小时。最后将魔芋宽粉和饮用水装入食品包装袋内,93℃水浴杀菌50min,烘干外袋。
实施例3
一种即食胡萝卜魔芋宽粉的制备方法:包含60目魔芋精粉14kg、食用淀粉9kg、60目胡萝卜粉4kg、海藻糖3kg、饮用水370kg。
将所有粉状干料混合均匀,加入30℃饮用水搅拌膨化,静置1小时至充分吸水膨化且无明显颗粒的复合魔芋胶体溶液,然后连续不断地与预先配制好的凝固剂按比例在精炼机中匀速输入混合,形成凝胶,再通过模具调整挤压成型为3cm宽粉形态和加入到70℃的循环热水中再次固定形状进行二次成型,而后依次采用碱性溶液浸泡16小时和弱酸性溶液浸漂8小时。最后将魔芋宽粉和饮用水装入食品包装袋内,90℃水浴杀菌60min,烘干外袋。
对比例1
在实施例3的基础上改变仅为未添加海藻糖。
对比例2
在实施例3的基础上改变仅为挤压后采用95℃非循环热水成型。
对比例3
在实施例3的基础上改变仅为浸漂阶段仅采用碱性溶液浸漂24小时。
浑汤度测试:
对本发明实施例1-3及对比例1-3的即食胡萝卜魔芋宽粉拆袋,取袋内保存液冷却至室温在A600下测试,浑汤度测试方法参见文献:马浩然,亲水性胶体对非油炸杂粮方便面原料糊化特性及品质影响,粮食与油脂,2015,28(12):45-48,测试结果如表1所示。
表1
根据在A600的吸光度越高,表明魔芋宽粉的浑汤度越高。浑汤度反映了魔芋宽粉内部体系的交联稳定性,当魔芋、食用淀粉与胡萝卜粉形成的胶体体系不稳定时,可能导致胡萝卜粉和食用淀粉从体系中渗出,导致魔芋宽粉保存液浑汤度增加。从实验数据表明,添加海藻糖和本发明中利用循环热水二次定型的工艺对魔芋宽粉浑汤度有很好的改善效果。
感官评价:
选用20人(10男10女)成立感官评定小组对实施例1-3及对比例1-3的即食胡萝卜魔芋宽粉进行感官评价。评价方法:首先样品外观色泽,是否呈稳定的橙黄色,袋内液体是否清澈,无絮凝、沉淀等,闻其气味,同时拆袋品尝魔芋宽粉口感,根据色泽、气味及口感等评分项目进行打分。评定项目和评价标准见表2,感官评价结果见表3。
表2
表3
项目 | 色泽(35) | 气味(35) | 口感(30) | 合计 |
实施例1 | 29 | 30 | 27 | 86 |
实施例2 | 31 | 30 | 29 | 90 |
实施例3 | 33 | 32 | 30 | 95 |
对比例1 | 22 | 15 | 18 | 51 |
对比例2 | 28 | 22 | 11 | 61 |
对比例3 | 20 | 9 | 16 | 45 |
从表2、3可看出,本发明采用海藻糖与魔芋精粉、食用淀粉、胡萝卜粉复配,采用二次成型和二次浸漂工艺制成的魔芋宽粉,相比于不添加海藻糖或是无二次成型、浸漂工艺的对比例,其色泽稳定均匀,口感爽滑Q弹,无明显异味,实现了开袋即食,提升消费体验。
Claims (10)
1.一种即食胡萝卜魔芋宽粉,其特征在于,包含如下重量份的原料:魔芋精粉12-14份、食用淀粉5-9份、胡萝卜粉2-4份、海藻糖1-3份和饮用水370-380份。
2.根据权利要求1所述的一种即食胡萝卜魔芋宽粉,其特征在于,所述魔芋精粉目数为60-100目。
3.根据权利要求1所述的一种即食胡萝卜魔芋宽粉,其特征在于,所述胡萝卜粉为60-100目。
4.根据权利要求1所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,粉体制备时包括以下几个步骤:
S1.将原料中的干料混合均匀,然后加入饮用水搅拌膨化;
S2.搅拌膨化后依次经过凝胶化处理、二次成型和二次浸漂;
S3.浸漂后定量装袋、封口以及水浴灭菌,最后烘干外袋。
5.根据权利要求4所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,步骤S1中所述搅拌膨化使用的饮用水温度为20-30℃。
6.根据权利要求4所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,步骤S1中所述搅拌膨化后静置1-2小时至干料充分吸水膨化且无明显颗粒。
7.根据权利要求4所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,所述凝胶化处理是将搅拌膨化后的复合魔芋胶体溶液连续不断地与预先配制好的凝固剂在精炼机中匀速输入混合,搅拌均匀,形成凝胶。
8.根据权利要求4所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,所述的二次成型工艺中第一次成型处理是将复合的魔芋凝胶通过模具调整挤压成型为2-3cm宽粉形态,第二次成型处理是将魔芋宽粉加入到70-80℃的循环热水中再次固定形状。
9.根据权利要求4所述的一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,所述的二次浸漂工艺中第一次浸漂采用碱性溶液浸泡,浸漂时间12-16小时;第二次浸漂采用弱酸性溶液中和碱味,浸漂时间8-12小时。
10.根据权利要求4任一种即食胡萝卜魔芋宽粉的制备方法,其特征在于,步骤S3所述的装袋是将魔芋宽粉和饮用水装入食品包装袋内,水浴灭菌为90-95℃,水浴杀菌40-60min。
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