CN114190528A - 一种高花色苷保留率的紫马铃薯饼及其制作方法 - Google Patents
一种高花色苷保留率的紫马铃薯饼及其制作方法 Download PDFInfo
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Abstract
本发明公开一种高花色苷保留率的紫马铃薯饼,其特征在于,包括如下重量百分比的原料:预酶解紫马铃薯泥70~80%、高筋面粉10~20%、蔗糖粉5~10%、柠檬酸0.5~1%、维生素C 0.2~0.5%。本发明的紫马铃薯饼具有较高的花色苷保留率,以及良好的质构和感官品质。本发明还公开了一种高花色苷保留率紫马铃薯饼的制作方法。
Description
技术领域
本发明涉及一种紫马铃薯饼,尤其涉及一种高花色苷保留率的紫马铃薯饼,本发明还涉及了该高花色苷保留率紫马铃薯饼的制作方法。
背景技术
除了常见的黄肉及白肉普通马铃薯,近年来,紫马铃薯越来越受到青睐。
紫马铃薯不仅具备普通马铃薯的优势,而且富含天然水溶性色素花色苷,营养价值更高。
黄肉及白肉马铃薯已广泛应用于薯条、薯片、薯泥等休闲食品以及糊粉、粉丝类食品,并大量加工为全粉、淀粉应用于速冻食品、膨化食品、调味品,迄今为止,紫马铃薯的精深加工食品还比较少见。
紫马铃薯花色苷98%为酰基化花色苷,主要为带有β-香豆酰基-5-葡萄糖苷-3-鼠李糖苷的锦葵苷、天竺葵苷、矢车菊苷、飞燕草苷、芍药苷及矮牵牛苷等六类花色苷物质,令人关注的是,紫色马铃薯所含上述花色苷的抗氧化活性高于其衍生物、VE类似物和紫番薯中的抗氧化活性物质。紫马铃薯花色苷可以缓解慢性疾病的发病率和一些与年龄有关的神经病变,如具有降低血脂、降低胆固醇、抗氧化、抗肿瘤、抗癌、抗突变、抗粥样动脉硬化、延缓衰老和预防老年退化性疾病等功效,还具有使夜间视力增强的作用。
紫马铃薯皮中花色苷含量高于薯肉,通常可高达到65mg/100g鲜重(freshweight, FW)以上,在削皮的紫马铃薯肉中总花色苷含量一般也可达到40mg/100gFW以上;在特色优良品种中,紫马铃薯皮及薯肉中的花色苷则远高于上述含量。由于紫马铃薯皮在全块茎中占重比小、对花色苷的贡献只有整个块茎的20%左右,此外,马铃薯在贮藏过程中,存在发芽导致毒性较强的龙葵素产生的风险,加工过程中通常采用去皮、去芽眼的方法去除龙葵素富集的部位,提高马铃薯食品安全性;基于上述因素,紫马铃薯加工食品的花色苷来源以薯肉为主。
然而,天然花色苷稳定性较差,易氧化,在高温、碱性条件下容易降解、褪色,因此,保持花色苷稳定性、提高花色苷保留率是紫马铃薯精深加工需要解决的关键问题。本发明提供了一种较好保持花色苷稳定性、有效提高花色苷保留率的紫马铃薯饼制作方法,也为紫马铃薯的主食化和精深加工提供了新途径。
发明内容
本发明的目的之一是提供一种高花色苷保留率的紫马铃薯饼。
本发明的目的之二是提供上述高花色苷保留率的紫马铃薯饼的制作方法。
本发明的目的之一通过以下技术方案实现:
一种高花色苷保留率的紫马铃薯饼,其特征是,原料配方包括预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸、维生素C;
所述的预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸、维生素C的重量百分比为:预酶解紫马铃薯泥70~80%、高筋面粉10~20%、蔗糖粉5~10%、柠檬酸0.5~1%、维生素C 0.2~0.5%。所述预酶解紫马铃薯泥由紫马铃薯进行酶解制备所得。
本发明的目的之二通过以下技术方案实现:一种高花色苷保留率紫马铃薯饼的制作方法,其特征是:选择无腐烂、无病虫害、无发芽的紫马铃薯,洗净去皮、破碎打浆后进行酶解处理,得到预酶解紫马铃薯泥。然后,按原料配方的重量百分比,分别称取预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C,混合均匀,经过成型、蒸制熟化,即得到一种高花色苷保留率的紫马铃薯饼。
所述原料配方按重量百分比计为:预酶解紫马铃薯泥70~80%、高筋面粉10~20%、蔗糖粉5~10%、柠檬酸0.5~1%、维生素C 0.2~0.5%。
进一步也可在蒸制熟化后,制作为速冻食品:经冷却、包装,速冻处理后置于-18℃下贮藏。
所述紫马铃薯酶解处理步骤为:取无腐烂、无病虫害、无发芽的紫马铃薯,洗净去皮、破碎打浆后,置于恒温水浴中,按照6000~8000U/100g紫马铃薯的用量加入食品级中温α-淀粉酶,并采用搅拌器不断搅拌,以提高酶解反应的均匀性,酶解处理 30min~50min,至紫马铃薯泥DE值(以其干物质计的还原糖含量,Dextrose Equivalent) 达到10%~15%,得到预酶解紫马铃薯泥;所述恒温水浴为70~80℃。
所述混合均匀的过程为:按照原料配比将预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C加入搅拌机进行调制并混合均匀,具体操作为:按照原料配比的添加量,将预酶解马铃薯泥投入搅拌机,一边搅拌一边缓慢、匀速地加入高筋面粉,同时加入预先分别溶解于净化水的柠檬酸溶液和维生素C溶液;其中,柠檬酸和维生素C预先分别以净化水配置为重量百分比浓度为10~15%的溶液。
所述成型、蒸制熟化的过程为:将混合物送入成型机中,加工成型得到紫马铃薯饼胚,以饼胚厚度为1.5cm左右为宜;随后置于蒸锅中,常压隔水蒸制10~15min,至紫马铃薯中淀粉α化度达到95%以上,即完成蒸制熟化,得到一种高花色苷保留率紫马铃薯饼成品。
本发明与现有技术相比具有以下有益效果:
1、本发明采用预酶解手段,能够减少产品的高温受热时间,提高花色苷保留率。
采用中温α-淀粉酶在较低的受热温度下对紫马铃薯泥进行预酶解处理,部分酶解紫马铃薯淀粉,降低了紫马铃薯饼胚的蒸制熟化时间,常压隔水蒸制10~15min,紫马铃薯中淀粉α化度即可达到95%以上;而以未经预酶解处理的紫马铃薯泥制作的饼胚,需常压隔水蒸制25~30min,其淀粉α化度才能达到95%以上。鉴于花色苷耐热性差,加热时间越长、损失越多,因此,本发明通过对紫马铃薯泥进行预酶解处理,可极大缩短蒸制加热时间,减少了花色苷的高温受热时间,显著提高其保留率。
2、合理添加配料,保持花色苷较好的稳定性,提高花色苷保留率。
适量添加人体需要的维生素C,还可利用其抗氧化特性,抑制加工过程中紫马铃薯花色苷的氧化,有助于提高其保留率。
适量添加柠檬酸,保持紫马薯饼及其制作过程中的微酸性,使花色苷在加工过程保持稳定,有助于提高其保留率。
此外,适量添加蔗糖,除了提供良好的口感,蔗糖分子和水分子的结合束缚了水分子移动,可降低产品水分活度,有利于保持花色苷较好的稳定性,有助于提高其保留率。
3、合理添加配料,使紫马铃薯饼具有良好的质构和感官品质。
由于本发明对紫马铃薯泥进行了预酶解处理,紫马铃薯淀粉部分被酶解,产品中大分子网络结构弱化,因此,采取适当添加高筋面粉的方法,利用面筋蛋白质形成产品良好的质构和感官品质。
具体实施方式
实施例一
按下列步骤制作一种高花色苷保留率的紫马铃薯饼:
1、取无腐烂、无病虫害、无发芽的紫马铃薯,洗净去皮、破碎打浆后,置于75℃的恒温水浴中,按照6800U/100g紫马铃薯的用量加入食品级中温α-淀粉酶,并采用搅拌器不断搅拌,以提高酶解反应的均匀性,酶解处理40min,紫马铃薯泥DE值达到 12.8%,得到预酶解紫马铃薯泥。
2、按照原料配比将预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C分别以预酶解紫马铃薯泥75%、高筋面粉16%、蔗糖粉8%、柠檬酸0.7%、维生素C 0.3%加入搅拌机进行调制并混合均匀,具体操作为:将预酶解马铃薯泥投入搅拌机,一边搅拌一边缓慢、匀速地加入高筋面粉,同时加入预先分别溶解于净化水的重量百分比浓度 10.5%的柠檬酸溶液以及重量百分比浓度13.5%的维生素C溶液;调制、混合均匀后,将混合物送入成型机中,加工成型得到紫马铃薯饼胚,以饼胚厚度为1.5cm左右为宜;随后置于蒸锅中,常压隔水蒸制12min,紫马铃薯中淀粉α化度达到96.59±1.17%,即完成蒸制熟化,得到一种高花色苷保留率紫马铃薯饼成品,花色苷保留率达到94.19± 2.65%。
3、在蒸制熟化后,上述高花色苷保留率的紫马铃薯饼也可经冷却、包装、速冻处理制作为速冻食品后,置于-18℃下贮藏。
实施例二
按下列步骤制作一种高花色苷保留率的紫马铃薯饼:
1、取无腐烂、无病虫害、无发芽的紫马铃薯,洗净去皮、破碎打浆后,置于70℃的恒温水浴中,按照7500U/100g紫马铃薯的用量加入食品级中温α-淀粉酶,并采用搅拌器不断搅拌,以提高酶解反应的均匀性,酶解处理45min,紫马铃薯泥DE值达到 13.7%,得到预酶解紫马铃薯泥。
2、按照原料配比将预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C分别以预酶解紫马铃薯泥80%、高筋面粉12%、蔗糖粉7%、柠檬酸0.6%、维生素C 0.4%加入搅拌机进行调制并混合均匀,具体操作为:将预酶解马铃薯泥投入搅拌机,一边搅拌一边缓慢、匀速地加入高筋面粉,同时加入预先分别溶解于净化水的重量百分比浓度 12.5%的柠檬酸溶液以及重量百分比浓度11.5%的维生素C溶液;调制、混合均匀后,将混合物送入成型机中,加工成型得到紫马铃薯饼胚,以饼胚厚度为1.5cm左右为宜;随后置于蒸锅中,常压隔水蒸制10min,紫马铃薯中淀粉α化度达到97.14±1.65%,即完成蒸制熟化,得到一种高花色苷保留率紫马铃薯饼成品,花色苷保留率达到93.42± 3.22%。
3、在蒸制熟化后,上述高花色苷保留率的紫马铃薯饼也可经冷却、包装、速冻处理制作为速冻食品后,置于-18℃下贮藏。
实施例三
按下列步骤制作一种高花色苷保留率的紫马铃薯饼:
1、取无腐烂、无病虫害、无发芽的紫马铃薯,洗净去皮、破碎打浆后,置于80℃的恒温水浴中,按照8000U/100g紫马铃薯的用量加入食品级中温α-淀粉酶,并采用搅拌器不断搅拌,以提高酶解反应的均匀性,酶解处理35min,紫马铃薯泥DE值达到 14.1%,得到预酶解紫马铃薯泥。
2、按照原料配比将预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C分别以预酶解紫马铃薯泥70%、高筋面粉20%、蔗糖粉9%、柠檬酸0.5%、维生素C 0.5%投入搅拌机进行调制并混合均匀,具体操作为:将预酶解马铃薯泥投入搅拌机,一边搅拌一边缓慢、匀速地加入高筋面粉,同时加入预先分别溶解于净化水的重量百分比浓度 14.5%的柠檬酸溶液以及重量百分比浓度12.5%的维生素C溶液;调制、混合均匀后,将混合物送入成型机中,加工成型得到紫马铃薯饼胚,以饼胚厚度为1.5cm左右为宜;随后置于蒸锅中,常压隔水蒸制14min,紫马铃薯中淀粉α化度达到97.81±2.03%,即完成蒸制熟化,得到一种高花色苷保留率紫马铃薯饼成品,花色苷保留率达到92.78± 1.69%。
3、在蒸制熟化后,上述高花色苷保留率的紫马铃薯饼也可经冷却、包装、速冻处理制作为速冻食品后,置于-18℃下贮藏。
试验例一
以蒸制熟化使紫马铃薯淀粉α化度达到95%以上为依据,且原料配方与配比一致,将本发明上述实施例一制作高花色苷保留率的紫马铃薯饼与采用未经预酶解工艺制备的紫马铃薯饼同时进行成品花色苷保留率考察,结果如表1所示。
表1两种制作工艺对蒸制熟化时间及成品花色苷保留率的影响
制作工艺 | 淀粉α化度 | 蒸制熟化时间 | 花色苷保留率 |
预酶解后制作(实施例一) | 96.59±1.17% | 12min | 94.19±2.65% |
未经预酶解处理制作 | 97.12±1.83% | 27min | 63.92±1.74% |
由表1可见,采用预酶解处理后的紫马铃薯泥进行制作,蒸制时间只需12min即可实现熟化、紫马铃薯淀粉α化度达到95%以上,而采用未经预酶解处理的紫马铃薯泥,则需要蒸制27min才能实现紫马铃薯淀粉α化度95%以上;正是由于蒸制熟化时间的大幅度缩短,极大地减少了花色苷的热损失,实施例一的花色苷保留率达到了94.19%,而未经预酶解处理制作的成品,花色苷保留率只有63.92%,可见,经预酶解处理,成品花色苷保留率提高了30.27%。
试验例二
在紫马铃薯饼制作过程中,分别采用不添加柠檬酸、不添加维生素C、以及柠檬酸和维生素C都不添加的原料配方,其它制作步骤分别与上述三个实施例相同,考察柠檬酸、维生素C对成品花色苷保留率的影响,结果见表2.
表2柠檬酸、维生素C对成品花色苷保留率的影响
由表2可见,分别采用不添加柠檬酸、不添加维生素C以及柠檬酸和维生素C都不添加的原料配方进行紫马铃薯饼的制作,其花色苷保留率相比于三个实施例都有所降低,尤其是柠檬酸和维生素C都不添加的原料配方,其花色苷保留率降低更多。由此可见,适量添加维生素C,可有效抑制加工过程中紫马铃薯花色苷的氧化;适量添加柠檬酸,有利于保持紫马薯饼及其制作过程中的微酸性,提高花色苷稳定性;柠檬酸、维生素C的添加,提高了成品花色苷的保留率。
本发明及其实施例、试验例中的有关指标测定及计算方法如下:
DE值(以干物质计的还原糖含量,Dextrose Equivalent):采用国家标准《GB/T5009.7-2016食品中还原糖的测定》的直接滴定法测定。
淀粉α化度:采用国家标准《GB/T31323-2014方便米饭》的α化度检验方法测定,三次重复实验测定后取平均值。
花色苷保留率:采用pH示差法测定去皮紫马铃薯原料及相应成品中花色苷含量(均以干基计),成品花色苷含量除以原料花色苷含量以百分比计,为花色苷保留率,三次重复实验测定后取平均值。
以上实施实例对本发明不同的实施过程进行了详细的阐述,但是本发明的实施方式并不仅限于此,所属技术领域的普通技术人员依据本发明中公开的内容,均可实现本发明的目的,任何基于本发明构思基础上做出的改进和变形均落入本发明的保护范围之内,具体保护范围以权利要求书记载的为准。
Claims (8)
1.一种高花色苷保留率的紫马铃薯饼,其特征在于,包括如下重量百分比的原料:预酶解紫马铃薯泥70~80%、高筋面粉10~20%、蔗糖粉5~10%、柠檬酸0.5~1%、维生素C0.2~0.5%。
2.根据权利要求1所述的一种高花色苷保留率的紫马铃薯饼,其特征在于,所述预酶解紫马铃薯泥由紫马铃薯进行酶解制备所得。
3.一种权利要求1所述高花色苷保留率紫马铃薯饼的制作方法,其特征在于:将紫马铃薯洗净去皮、破碎打浆后进行酶解处理,得到预酶解紫马铃薯泥;然后,按原料重量百分比,分别称取预酶解紫马铃薯泥、高筋面粉、蔗糖粉、柠檬酸和维生素C,混合均匀;经过成型、蒸制熟化,即得到一种高花色苷保留率的紫马铃薯饼。
4.根据权利要求3所述的制作方法,其特征在于,在蒸制熟化后,制作为速冻食品:经冷却、包装,速冻处理后置于-18℃下贮藏。
5.根据权利要求3所述的制作方法,其特征在于:所述酶解处理如下:打浆后置于恒温水浴中,按照6000~8000U/100g紫马铃薯的用量加入食品级中温α-淀粉酶,并采用搅拌器不断搅拌,酶解处理30min~50min,至紫马铃薯泥DE值达到10%~15%,得到预酶解紫马铃薯泥。
6.根据权利要求5所述的制作方法,其特征在于:所述恒温水浴为70~80℃。
7.根据权利要求3所述的制作方法,其特征在于:所述混合均匀过程如下:按原料配比的添加量投入搅拌机进行调制,其中,柠檬酸和维生素C预先分别溶解于净化水,各配置为重量浓度为10~15%的溶液。
8.根据权利要求3所述的制作方法,其特征在于:所述成型、蒸制熟化过程如下:将混合物送入成型机中,加工成型得到紫马铃薯饼胚,以饼胚厚度为1.5cm左右;随后置于蒸锅中,常压隔水蒸制10~15min,至紫马铃薯中淀粉α化度达到95%以上,即完成蒸制熟化。
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