CN114586954A - 一种即食奶味芋泥及其制备方法 - Google Patents
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Abstract
本发明提供了一种即食奶味芋泥及其制备方法。该芋泥的配料质量百分比组成为，熟化芋头泥60%~70%、甜炼乳16%~25%、饮用纯净水14%~16%，其制备工艺步骤包括原料预处理、护色、熟化、制泥、调配、灌装、杀菌和冷却。本发明在未使用防腐剂的条件下，通过采用适宜的杀菌技术既能使产品在常温下拥有较长的保质期，还能最大程度地保留其营养与风味。采用该方法制备的即食奶味芋泥具有奶香味浓郁、滋味独特、口感细腻、营养丰富、保质期长、不易老化的特点。
Description
技术领域
本发明属于食品加工领域，具体涉及一种即食奶味芋泥及其制备方法。
背景技术
芋头为天南星科芋的块茎，分为大魁芋、多头芋和多子芋。芋头不仅风味独特，而且含有丰富的淀粉、多糖和多酚等物质，是一种粮菜兼用的食物资源。据分析，每100 g芋头中含有淀粉18 g、粗蛋白2.2 g、钙55 mg、钾 378 mg、铁1.0 mg、维生素C 6 mg。中医认为，芋头味甘辛，性平，归肠、胃经，具有补中益气、益胃、宽肠、通便、解毒等功效。作为一种既美味又健康的食品，芋头具有较大的开发利用价值。然而，目前我国芋头仍以鲜销、鲜食为主，深加工程度低。已报道的芋头深加工产品有速冻芋头、油炸芋头脆片、芋头饼干、芋头糕点、芋头酸奶、和芋头全粉等。
目前，仅有2份专利文献中报道了即食芋泥的生产技术。申请号为201410406121.6的发明专利公开了一种红芽芋芋泥的加工方法。该发明中，通过复配使用3种防腐剂（山梨酸钾、乳酸链球菌素和脱氢醋酸钠）降低产品的杀菌强度（80℃、30 min），进而减少芋头风味和营养物质的损失，但复合防腐剂的使用会导致产品的食用人群受到限制，使其不适合于婴幼儿、儿童和孕妇等人群的食用；其次，仅以富含淀粉的红芽芋头作为原料，未使用甜味剂和其它调味剂对产品进行调配，导致其口味单一；此外，由于未添加抗老化剂，因此产品在贮藏过程中必然会发生淀粉老化问题。申请号为201110128614.4的发明专利报道了一种风味芋头泥及其制作方法。该发明中，通过使用白砂糖、柠檬酸和风味原料（花生酱、鲜奶、蓝莓汁或橙汁）达到改善产品风味的目的，解决纯芋头泥风味单一的问题；其次，通过添加3种乳化剂（蔗糖酯、硬脂酸乳酸钠和单甘脂）和1种增稠剂（羧甲基纤维素钠）解决芋头泥在贮藏过程中出现的淀粉老化问题；此外，通过使用防腐剂山梨酸钾降低杀菌强度（70℃、30 min）以最大限度地保留芋头的营养与风味。然而，这些食品添加剂的使用同样会使产品的食用人群受到限制，并且过低的杀菌强度导致产品只能冷藏。
发明内容
本发明的目的在于针对现有技术存在的不足，在熟化芋头泥中搭配适量甜炼乳，这不仅可利用甜炼乳独特的香甜滋味和浓郁的奶香味达到丰富产品的口感和香气、改善其营养的目的，而且还能利用其含有的脂肪和酪蛋白解决芋泥在贮藏期间发生淀粉老化的问题，并且在不使用防腐剂的条件下，通过选用适宜的杀菌条件使产品在常温下拥有9个月以上的保质期，同时还能最大限度地保留其独特的香气和滋味。由于产品中未使用任何食品添加剂，因此采用本发明方法制备的奶香味芋泥是一种老少皆宜的产品，适合于除糖尿病患者外的各类人群食用。与已有相关产品相比，本发明产品具有营养丰富、滋味独特、口感细腻、奶香味浓郁、保质期长、不易老化的特点。
一种即食奶味芋泥，其特征在于该芋泥的配料质量百分比组成为，熟化芋头泥60%~70%、甜炼乳16%~25%、饮用纯净水14%~16%，其制备工艺步骤包括原料预处理、护色、熟化、制泥、调配、灌装、杀菌和冷却，其中杀菌是将灌装后的芋泥于105~115℃下保持15~25 min。
上述技术方案中，所述原料预处理是将新鲜芋头依次进行清洗、去皮后切成厚度为0.5~1.0 cm的块状。
上述技术方案中，所述护色是将预处理芋头放入其质量45~55倍的0.05%~0.15%亚硫酸钠、0.05%~0.15%柠檬酸的溶液中，于85~95℃下保持4~6 min，捞出。
上述技术方案中，所述熟化是将护色芋头隔水蒸制13~15 min。
上述技术方案中，所述制泥是将熟化芋头与饮用纯净水放入打浆机中搅打成泥状物，得到熟化芋头泥。
上述技术方案中，所述调配是将熟化芋头泥与甜炼乳混合均匀。
上述技术方案中，所述灌装是将调配芋泥进行真空灌装后封口。
上述技术方案中，所述芋头为大魁芋、多头芋、多子芋中任何一种或其组合，优选大魁芋中的香芋。
本发明的有益效果：
1、本发明中将适量甜炼乳与熟化芋头泥搭配，这不仅可利用甜炼乳独特的香甜滋味和浓郁的奶香味达到丰富产品的口感及香气和改善其营养的目的，而且还能利用其含有的脂肪和酪蛋白解决芋泥在贮藏期间发生淀粉老化的问题，制备的产品具有奶香味浓郁、口感细腻、滋味独特、营养丰富、保质期长、不易老化的特点。
2、本发明产品配料中未使用任何食品添加剂，因此采用本发明方法制备的即食奶香味芋泥是一种老少皆宜的产品。
3、本发明采用的杀菌技术既可使即食奶香味芋泥在常温下拥有9个月以上的保质期，还能最大程度地保留其营养与风味。
具体实施方式
以下通过具体实施例，对本发明的技术方案作进一步具体的说明。
实施例1
本实施例中，所述即食奶味芋泥的配料质量百分比组成为，熟化香芋泥60 kg、甜炼乳25 kg、饮用纯净水15 kg，其制备方法如下：
（1）原料预处理
将新鲜香芋依次进行清洗、去皮后切成厚度为0.5 cm的块状；
（2）护色
将预处理后的新鲜香芋放入其质量45倍的0.05%亚硫酸钠、0.05%柠檬酸的溶液中，于85℃下保持6 min，捞出；
（3）熟化
将护色香芋隔水蒸制13 min；
（4）制泥
将熟化香芋60 kg与饮用纯净水15 kg放入打浆机中搅打成泥状物，得到熟化香芋泥；
（5）调配
将熟化香芋泥与甜炼乳25 kg混合均匀；
（6）灌装、杀菌、冷却
将混合物料进行真空罐装后封口，于105℃下保持25 min，快速冷却至室温，得到即食奶味芋泥。
实施例2
本实施例中，所述即食奶味芋泥的配料质量百分比组成为，熟化多子芋泥64 kg、甜炼乳20 kg、饮用纯净水16 kg，其制备方法如下：
（1）原料预处理
将新鲜多子芋依次进行清洗、去皮后切成厚度为0.8 cm的块状；
（2）护色
将预处理后的新鲜多子芋放入其质量50倍的0.1%亚硫酸钠、0.1%柠檬酸的溶液中，于90℃下保持5 min，捞出；
（3）熟化
将护色多子芋隔水蒸制14 min；
（4）制泥
将熟化多子芋64 kg与饮用纯净水16 kg放入打浆机中搅打成泥状物，得到熟化芋泥；
（5）调配
将熟化多子芋泥与甜炼乳20 kg混合均匀；
（6）灌装、杀菌、冷却
将混合物料进行真空罐装后封口，于110℃下保持20 min，快速冷却至室温，得到即食奶味芋泥。
实施例3
本实施例中，所述即食奶味芋泥的配料质量百分比组成为，熟化多头芋泥70 kg、甜炼乳16 kg、饮用纯净水14 kg，其制备方法如下：
（1）原料预处理
将新鲜多头芋依次进行清洗、去皮后切成厚度为1 cm的块状；
（2）护色
将预处理后的新鲜多头芋放入其质量55倍的0.15%亚硫酸钠、0.15%柠檬酸的溶液中，于95℃下保持4 min，捞出；
（3）熟化
将护色多头芋隔水蒸制15 min；
（4）制泥
将熟化多头芋70 kg与饮用纯净水14 kg放入打浆机中搅打成泥状物，得到熟化芋泥；
（5）调配
将熟化多头芋泥与甜炼乳16 kg混合均匀；
（6）灌装、杀菌、冷却
将混合物料进行真空罐装后封口，于115℃下保持15 min，快速冷却至室温，得到即食奶味芋泥。
Claims (8)
1.一种即食奶味芋泥，其特征在于该芋泥的配料质量百分比组成为，熟化芋头泥60%~70%、甜炼乳16%~25%、饮用纯净水14%~16%，其制备工艺步骤包括原料预处理、护色、熟化、制泥、调配、灌装、杀菌和冷却，其中杀菌是将灌装后的芋泥于105~115℃下保持15~25 min。
2.根据权利要求1所述即食奶味芋泥，其特征在于所述原料预处理是将新鲜芋头依次进行清洗、去皮后切成厚度为0.5~1.0 cm的块状。
3.根据权利要求1所述即食奶味芋泥，其特征在于所述护色是将预处理芋头放入其质量45~55倍的0.05%~0.15%亚硫酸钠、0.05%~0.15%柠檬酸的溶液中，于85~95℃下保持4~6min，捞出。
4.根据权利要求1所述即食奶味芋泥，其特征在于所述熟化是将护色芋头隔水蒸制13~15 min。
5.根据权利要求1所述即食奶味芋泥，其特征在于所述制泥是将熟化芋头与饮用纯净水放入打浆机中搅打成泥状物，得到熟化芋头泥。
6.根据权利要求1所述即食奶味芋泥，其特征在于所述调配是将熟化芋头泥与甜炼乳混合均匀。
7.根据权利要求1所述即食奶味芋泥，其特征在于所述灌装是将调配芋泥进行真空灌装后封口。
8.根据权利要求1~6所述即食奶味芋泥，其特征在于所述芋头为大魁芋、多头芋、多子芋中任何一种或其组合，优选大魁芋中的香芋。
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