CN114568638A - 一种冻干红豆五谷粥及其制备方法 - Google Patents
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Abstract
本发明涉及一种冻干红豆五谷粥,按照重量份数计包括如下物质:冻干红豆8~15份、红豆糯米挤压膨化粉4~8份、糯米挤压膨化粉3~6份、枸杞碎1~2份、红枣碎2~4份。本发明还涉及冻干红豆五谷粥的制备方法。本发明通过常温浸泡、预熟化和真空冷冻干燥等技术相结合,得到内部疏松多孔、糊化度达90%以上的完整红豆颗粒,该红豆颗粒在热水中能快速吸水溶胀,同时通过挤压膨化技术获得在热水中分散性好、不易结团的红豆糯米挤压膨化粉。将该红豆颗粒与红豆糯米挤压膨化粉、糯米挤压膨化粉、枸杞碎、红枣碎充分混合,得到含有完整红豆颗粒的五谷粥,加入88℃以上的热水冲泡,冲泡性佳,红豆味浓,口感好,并且工艺简单、容易工业化生产。
Description
技术领域
本发明属于全谷物食品加工领域,具体涉及一种冻干红豆五谷粥。
背景技术
全谷物代餐粉是一种良好的代餐食品,具有低脂肪、低热量、饱腹感强的优点,且部分代餐粉具有减肥瘦身、排毒养颜、清理肠道以及治疗肥胖病等功能,具有较广阔的市场前景。红豆(Vigna angularis)又名赤豆、赤小豆等,是一年生豆科作物,营养丰富,富含蛋白质、膳食纤维、碳水化合物、维生素以及铁、钙、磷、钾等多种微量元素,且脂肪含量较低,红豆中含有人体必需氨基酸在内的18种氨基酸,且其中赖氨酸含量较高。以红豆为主要成分制备的方便食品,尤其是谷物代餐粉由于其口感好、营养丰富深受消费者尤其是女性消费者的喜爱。五谷磨房、燕之坊等大型企业纷纷研发了系列的红豆速溶粉,如红豆薏仁粉、红豆薏仁黑芝麻粉等。然而,市场上现有的红豆谷物粉大多为全粉,很少见含有完整红豆颗粒的代餐粉,很难吃出红豆味,口感较差。
发明内容
本发明克服了现有技术中的不足,在于提供一种含有完整红豆颗粒、红豆味浓、冲泡性佳、口感好的冻干红豆五谷粥及其制备方法。
本发明的具体技术方案如下:
一种冻干红豆五谷粥,按照重量份数计包括如下物质:冻干红豆8~15份、红豆糯米挤压膨化粉4~8份、糯米挤压膨化粉3~6份、枸杞碎1~2份、红枣碎2~4份。
优选的,所述冻干红豆通过浸泡、预熟化、冻干制得。
优选的,所述浸泡时加水量为红豆重量的3~5倍,浸泡时间为6~10h,所得红豆色泽保持红色、形状保持完整。
优选的,所述预熟化方法采用高压蒸制,高压蒸制的压力为0.05~0.2MPa、温度为105~135℃,熟化时间为20~50min,所得红豆已完全熟化、色泽丧失少、颗粒保持完整。
所述冻干步骤为:将熟化的红豆先于-50~-30℃条件下预冷10~14h,然后在真空度为0.05~0.15mBar,冷阱温度为-65℃~-85.5℃,物料温度为20℃~30℃的条件下真空冷冻干燥45~50h,得到冻干红豆;采用上述条件冻干所得红豆内部形成尺寸均一、细小的多孔结构、复水性好,且红豆色泽、形状和营养物质保留较好。
优选的,所述红豆糯米挤压膨化粉由红豆和糯米按照重量比为1:0.5~1.5 挤压膨化而成。
优选的,所述红豆糯米挤压膨化粉和糯米挤压膨化粉的挤压膨化条件均为:水分湿度为20%~30%,末段挤压温度为110~130℃,在该条件下所得挤压膨化粉的热水分散性好、不易结块。
本发明还涉及所述的冻干红豆五谷粥的制备方法,将冻干红豆、红豆糯米挤压膨化粉、糯米挤压膨化粉、枸杞碎、红枣碎充分混合,包装,得到成品。
本发明的有益效果:
由于红豆种皮厚、结构致密、不易吸水、难以煮熟,导致其产品开发困难。通常地,红豆产品开发前需要进行浸泡,而浸泡耗时长,通常需8h以上方可达到浸泡平衡。本发明通过常温浸泡、高压蒸制和真空冷冻干燥等技术相结合,得到内部疏松多孔、糊化度达90%以上的完整红豆颗粒。该红豆颗粒结构疏松、吸水性和持水能力强,可在1min内充分吸水溶胀,吸水量可达红豆质量的1.2~1.3 倍,同时保持较完整的红豆颗粒;并且所得红豆已充分熟化,淀粉颗粒的半结晶结构被完全破坏而呈无规则排列的链状结构,蛋白质发生变性,容易被酶解,消化性好。
本发明将将该红豆颗粒与红豆糯米挤压膨化粉、糯米挤压膨化粉、枸杞碎、红枣碎充分混合,得到含有完整红豆颗粒的五谷粥,加入88℃以上的热水冲泡,冲泡性佳,1min内可完全复水,其中粉末迅速分散溶解,而红豆迅速排气吸水 (有气泡产生),最终红豆颗粒悬浮在五谷粥中;五谷粥红豆味浓,口感好,感官评分90分以上,并且工艺简单、容易工业化生产。
附图说明
图1为本发明所述的冻干红豆五谷粥采用热水冲泡后得到的五谷粥。
具体实施方式
为了更好地支持本发明,下面结合实施例对本发明做进一步描述,但本发明的实施方式不限于此。
实施例1
一种冻干红豆五谷粥的制备方法,包括如下步骤:
(1)取品质合格的红豆于不锈钢大桶中,加入温度为室温、红豆重量3倍的水,确保水可以浸没红豆,浸泡过程中,每小时翻动一次使水分在红豆颗粒中均匀分布,浸泡10小时,然后捞出、沥干;将得到的红豆置于高压蒸制箱,压力0.1MPa、温度120℃,熟化时间30min;将熟化的红豆先于-40℃条件下预冷12h,然后在真空度为0.1mBar,冷阱温度为-70℃,物料温度为25℃的条件下真空冷冻干燥 48h,得到冻干红豆。
(2)取红豆和纯糯米按重量比为1:1混合得到红豆糯米,红豆糯米和糯米分别采用挤压膨化制备得到溶解性好的红豆糯米挤压膨化粉和糯米挤压膨化粉;挤压膨化条件为:水分湿度20%-30%;末段挤压温度120℃。
(3)将枸杞和红枣分别置于粉碎机中粉碎得到枸杞碎和红枣碎。
(4)取10份冻干红豆、4份红豆糯米挤压膨化粉、3份糯米挤压膨化粉、1份枸杞碎、3份红枣碎充分混合,然后按照24g每包进行包装,制得成品。每包成品加入150mL、88℃以上热水冲泡,所得五谷粥参见图1所示。
实施例2
一种冻干红豆五谷粥的制备方法,包括如下步骤:
(1)取品质合格的红豆于不锈钢大桶中,加入温度为室温、红豆重量4倍的水,确保水可以浸没红豆,浸泡过程中,每小时翻动一次使水分在红豆颗粒中均匀分布,浸泡8小时,然后捞出、沥干;将得到的预浸泡红豆置于高压蒸制箱,在压力0.2MPa、温度135℃的条件下蒸制20min;将熟化的红豆先于-30℃条件下预冷14h,然后在真空度为0.15mBar,冷阱温度为-85.5℃,物料温度为20℃的条件下真空冷冻干燥50h,得到冻干红豆。
(2)取红豆和纯糯米按重量比为1:0.8混合得到红豆糯米,红豆糯米和糯米分别采用挤压膨化制备得到溶解性好的红豆糯米挤压膨化粉和糯米挤压膨化粉;挤压膨化条件为:水分湿度20%-30%;末段挤压温度110℃。
(3)将枸杞和红枣分别置于粉碎机中粉碎得到枸杞碎和红枣碎。
(4)取12份冻干红豆、5份红豆糯米挤压膨化粉、4份糯米挤压膨化粉、2份枸杞碎、3份红枣碎充分混合,然后按照24g每包进行包装,制得成品。每包成品加入150mL、88℃以上热水冲泡,所得五谷粥参见图1所示。
实施例3
一种冻干红豆五谷粥的制备方法,包括如下步骤:
(1)取品质合格的红豆于不锈钢大桶中,加入温度为室温、红豆重量5倍的水,确保水可以浸没红豆,浸泡过程中,每小时翻动一次使水分在红豆颗粒中均匀分布,浸泡6小时,然后捞出、沥干;将得到的预浸泡红豆置于高压蒸制箱中,在压力0.05MPa、温度105℃的条件下蒸制50min;将熟化的红豆先于-50℃条件下预冷10h,然后在真空度为0.05mBar,冷阱温度为-65℃,物料温度为30℃的条件下真空冷冻干燥46h,得到冻干红豆。
(2)取红豆和纯糯米按重量比为1:1.2混合得到红豆糯米,红豆糯米和糯米分别采用挤压膨化制备得到溶解性好的红豆糯米挤压膨化粉和糯米挤压膨化粉;挤压膨化条件为:水分湿度20%-30%;末段挤压温度130℃。
(3)将枸杞和红枣分别置于粉碎机中粉碎得到枸杞碎和红枣碎。
(4)取8份冻干红豆、7份红豆糯米挤压膨化粉、6份糯米挤压膨化粉、2份枸杞碎、2份红枣碎充分混合,然后按照24g每包进行包装,制得成品。每包成品加入150mL、88℃以上热水冲泡,所得五谷粥参见图1所示。
实施例4
一种冻干红豆五谷粥的制备方法,包括如下步骤:
(1)取品质合格的红豆于不锈钢大桶中,加入温度为室温、红豆重量5倍的水,确保水可以浸没红豆,浸泡过程中,每小时翻动一次使水分在红豆颗粒中均匀分布,浸泡6小时,然后捞出、沥干;将得到的预浸泡红豆置于高压蒸制箱,在压力0.15MPa、温度120℃的条件下蒸制40min;将熟化的红豆先于-45℃条件下预冷13h,然后在真空度为0.15mBar,冷阱温度为-70℃,物料温度为25℃的条件下真空冷冻干燥47h,得到冻干红豆。
(2)取红豆和纯糯米按重量比为1:1.5混合得到红豆糯米,红豆糯米和糯米分别采用挤压膨化制备得到溶解性好的红豆糯米挤压膨化粉和糯米挤压膨化粉;挤压膨化条件为:水分湿度20%-30%;末段挤压温度125℃。
(3)将枸杞和红枣分别置于粉碎机中粉碎得到枸杞碎和红枣碎。
(4)取15份冻干红豆、8份红豆糯米挤压膨化粉、5份糯米挤压膨化粉、2份枸杞碎、4份红枣碎充分混合,然后按照24g每包进行包装,制得成品。每包成品加入150mL、88℃以上热水冲泡,所得五谷粥参见图1所示。
实施例1至实施例4的感官评价表见表1-1至表1-2。
表1-1感官评价分数
外观 | 口感 | 风味 | 色泽 | 冲调性 | 感官评分 | |
实施例1 | 89 | 91 | 93 | 90 | 90 | 90.7 |
实施例2 | 92 | 94 | 93 | 94 | 91 | 92.8 |
实施例3 | 83 | 92 | 96 | 93 | 88 | 90.3 |
实施例4 | 87 | 89 | 92 | 91 | 93 | 90.2 |
表1-2感官评价标准
Claims (8)
1.一种冻干红豆五谷粥,其特征在于按照重量份数计包括如下物质:冻干红豆8~15份、红豆糯米挤压膨化粉4~8份、糯米挤压膨化粉3~6份、枸杞碎1~2份、红枣碎2~4份。
2.根据权利要求1所述的冻干红豆五谷粥,其特征在于,所述冻干红豆通过浸泡、预熟化、冻干制得。
3.根据权利要求2所述的冻干红豆五谷粥,其特征在于,所述浸泡时加水量为红豆重量的3~5倍,浸泡时间为6~10h。
4.根据权利要求2所述的冻干红豆五谷粥,其特征在于,所述预熟化方法采用高压蒸制,高压蒸制的压力为0.05~0.2MPa、温度为105~135℃,熟化时间为20~50min。
5.根据权利要求2所述的冻干红豆五谷粥,其特征在于,所述冻干步骤为:将熟化的红豆先于-50~-30℃条件下预冷10~14h,然后在真空度为0.05~0.15mBar,冷阱温度为-65℃~-85.5℃,物料温度为20℃~30℃的条件下真空冷冻干燥45~50h,得到冻干红豆。
6.根据权利要求1所述的冻干红豆五谷粥,其特征在于,所述红豆糯米挤压膨化粉由红豆和糯米按照重量比为1:0.5~1.5挤压膨化而成。
7.根据权利要求1至6任一项所述的冻干红豆五谷粥,其特征在于,所述红豆糯米挤压膨化粉和糯米挤压膨化粉的挤压膨化条件均为:水分湿度为20%~30%,末段挤压温度为110~130℃。
8.根据权利要求1至7任一项所述的冻干红豆五谷粥的制备方法,其特征在于,将冻干红豆、红豆糯米挤压膨化粉、糯米挤压膨化粉、枸杞碎、红枣碎充分混合,包装,得到成品。
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