CN117481299A - 一种富含膳食纤维的竹笋叶儿粑及其制备方法 - Google Patents
一种富含膳食纤维的竹笋叶儿粑及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含膳食纤维的竹笋叶儿粑及其制备方法,该叶儿粑是以雷竹笋、糯米粉、大米粉、竹叶粉、青豆、羽衣甘蓝、黑小麦麸皮、水、猪肉、植物油、香菇、小葱、食盐等调味料为原辅料,添加淀粉抗老化剂制成皮料后再按叶儿粑加工方法制成。本发明从现代科学饮食观念出发,引入地方特色农产品,结合先进的加工工艺制成了一种颇具潜力的新式叶儿粑。添加适量的竹笋粉和淀粉抗老化剂到糯米粉中能构提高米团的稳定时间、粉质质量指数,改善传统叶儿粑的粘性大、难成型、蒸制后容易塌陷等缺陷。在营养价值方面,本产品较于传统叶儿粑富含膳食纤维,营养丰富,竹笋风味浓郁,口感软糯,理化特性和感官特性都优于传统叶儿粑。
Description
技术领域
本发明涉及食品及其加工领域,具体涉及一种富含膳食纤维的竹笋叶儿粑及其制备方法。
背景技术
叶儿粑是一种独具四川特色的传统米制小吃类食品,因其口感柔软、咸香味浓,具有独特的糯香味而深受人们的喜爱,在西南地区拥有广大的市场。传统的叶儿粑原料主要是糯米和大米,因此具有淀粉含量高、蛋白质含量低的特点,在食用后会导致餐后血糖迅速升高,长期食用会增加糖尿病等慢性疾病的风险。
因此,居民膳食结构的改善十分迫切,而竹笋有助于解决这些问题。竹笋中含有大量膳食纤维,所占竹笋鲜重比例为2.23%~4.20%,其含量高于大部分蔬菜中膳食纤维含量,是膳食纤维良好的来源。同时,竹笋膳食纤维具有良好的持水性、持油性、溶胀性。在日本,竹笋常被破碎研磨制成竹笋粉并且可以在所有食品中添加,其推荐添加量为3%-8%。据研究,添加适量的竹笋粉到面粉中能构提高面团的稳定时间、粉质质量指数,还能在一定程度上改善面团的质构特性。
基于上述分析,一种能有效解决传统叶儿粑淀粉含量高、营养成分单一,外观易开裂、蒸制后易塌陷变形等问题,且口感与风味都更进一步的叶儿粑及其制备工艺是目前行业内急需的。
发明内容
本发明的目的在于解决上述现有产品和技术存在的缺陷,提供一种富含膳食纤维的竹笋叶儿粑。
一种富含膳食纤维的竹笋叶儿粑,包括:
特制叶儿粑粉80-150份、馅料20-50份;以及水30-70份;
其中,所述特制叶儿粑粉由如下重量份配比的原料构成:
雷竹笋粉0-30份、糯米粉40-70份、大米粉10-50份、竹叶粉0-10份、青豆粉0-10份、黑小麦麸皮粉0-10份、羽衣甘蓝粉0-10份、淀粉抗老化剂0-5份。
所述馅料由如下重量份配比的原料构成:
猪肉10-20份、雷竹笋0-20份、植物油0-10份、香菇0-10份、小葱0-5份、食盐0-5份,以及辅料。
进一步地,该富含膳食纤维的竹笋叶儿粑,包括:
所述特制叶儿粑粉100份、馅料35份、以及水50份。
一种富含膳食纤维的竹笋叶儿粑的制备方法,包括:
(1)制叶儿粑粉:
①制雷竹笋粉:将雷竹笋切片、干燥,粉碎后过筛,全粉改性后得雷竹笋粉;
②制青豆粉:将青豆干燥,粉碎后过筛,得青豆粉;
③制黑小麦麸皮粉:将黑小麦麸皮干燥,粉碎后过筛,得黑小麦麸皮粉;
④制羽衣甘蓝粉:将羽衣甘蓝干燥,粉碎后过筛,得羽衣甘蓝粉;
⑤将雷竹笋粉、糯米粉、大米粉、青豆粉、黑小麦麸皮粉、羽衣甘蓝粉、竹叶粉、淀粉抗老化剂混匀,制得叶儿粑粉。
(2)制皮:将叶儿粑粉加50℃水和匀、揉搓透,做成皮料。
(3)制馅:将猪肉切成碎末,将雷竹笋和香菇切成丁,将小葱切成葱花备用。加入植物油,将猪肉碎末炒熟后加入竹笋丁和香菇丁,炒制完成后,加入葱花、食用盐、味精、鸡精、花椒调味即成馅料。
(4)包馅:将馅心采用馅料20-30份/个包入皮料中成型,然后包入竹笋叶中。
(5)汽蒸:将包好的叶儿粑生坯放入蒸锅内,用沸水蒸熟。
(6)冷却、包装:冷却至室温后,进行真空包装,得到成品。
进一步地,步骤(1)所述干燥方式为真空冷冻干燥。
进一步地,真空冷冻干燥的具体操作为:
①预冻:温度:≤-20℃,时间:≥24h;
②冷冻干燥:冷阱温度:-50℃,真空度:10-30Pa,时间:48-72h。
进一步地,步骤(1)所述雷竹笋粉的粉碎过筛操作为:先采用万能粉碎机粉碎后,再用球磨仪进行超微粉碎,过200目筛。
进一步地,步骤(1)所述雷竹笋粉的全粉改性操作为:将过筛后的雷竹笋粉用纤维素酶、蛋白酶和淀粉酶中的一种或多种进行酶解后进行超声波处理。
进一步地,步骤(5)所述所述汽蒸工艺为:压力为101kpa,温度为100℃,汽蒸时间为30-40min。
本发明还公开了一种根据上述任一制备方法制得的富含膳食纤维的竹笋叶儿粑。
本发明的有益效果在于:
(1)将雷竹笋、竹叶粉、青豆、黑小麦麸皮、羽衣甘蓝高膳食纤维的特点应用到叶儿粑中,显著提高了叶儿粑膳食纤维的含量,增加了叶儿粑的营养价值并丰富了叶儿粑的品种,具有积极地应用参考价值。
(2)传统叶儿粑以纯糯米粉和大米粉为原料,由于淀粉含量过高,在制作过程中存在易开裂、粘性大、难成型、蒸制后容易塌陷等缺点。添加淀粉抗老化剂能够减缓开裂情况。同时,竹笋膳食纤维、竹叶粉膳食纤维的添加既能改善传统叶儿粑粘性大、难成型、蒸制后容易塌陷的缺陷,还能在一定程度上改善弹性、黏性和咀嚼性,降低碳水化合物的含量,满足消费者对于营养性的需求。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面本发明中的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种富含膳食纤维的竹笋叶儿粑,包括:雷竹笋50份、糯米粉63份、大米粉17份、羽衣甘蓝10份、竹叶粉5份、青豆8份、黑小麦麸皮5份、水68份、猪肉15份、植物油8份、香菇5份、小葱2份、食盐2份。
一种富含膳食纤维的竹笋叶儿粑的制备方法:
(1)制叶儿粑粉:
①制雷竹笋粉:将雷竹笋笋头切片,厚度为3-4mm,然后在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将雷竹笋干粉碎,再经球磨仪处理后过200目筛,得雷竹笋粉;
②制青豆粉:将青豆在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的青豆粉碎后过200目筛,得青豆粉;
③制黑小麦麸皮粉:用万能粉碎机将黑小麦麸皮粉碎,再经球磨仪处理后过200目筛,得黑小麦麸皮粉;
③制羽衣甘蓝粉:将羽衣甘蓝在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的羽衣甘蓝粉碎后过200目筛,得羽衣甘蓝粉;
将雷竹笋粉、糯米粉、大米粉、竹叶粉、青豆粉、黑小麦麸皮、羽衣甘蓝粉混匀,制得叶儿粑粉。
(2)制皮:将水加热至50℃,少量多次加入到叶儿粑粉中,边加水边将叶儿粑粉揉匀、揉透,做成皮料。
(3)制馅:将猪肉绞成碎末,将雷竹笋和香菇切成丁,将小葱切成葱花备用。加入植物油,将猪肉碎末炒熟后加入竹笋丁和香菇丁,炒制完成后,加入葱花、食用盐即成馅料。
(4)包馅:将馅心采用馅料20-30份/个包入皮料中成型,然后包入竹笋叶中。
(5)汽蒸:将包好的叶儿粑生坯放入蒸锅内,设置压力为101kpa,温度为100℃,汽蒸30min。
(5)冷却、包袋:蒸好的叶儿粑冷却至室温后,用高温蒸煮袋进行包装,得到竹笋叶儿粑成品。
性能测定
(1)感官评定
对实施例1制得的叶儿粑的色泽、滋味、香气、组织状态等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共10人。感官评定人员由通过一定的前期培训的实验室成员组成。
(2)理化指标测定
膳食纤维/(g/100g) | 5.0 |
粘性 | 504.8 |
弹性 | 0.253 |
咀嚼性 | 107.5 |
实施例2
一种富含膳食纤维的竹笋叶儿粑,包括:雷竹笋100份、糯米粉60份、大米粉15份、羽衣甘蓝10份、竹叶粉8份、青豆8份、黑小麦麸皮5份、水65份、猪肉15份、植物油8份、香菇5份、小葱2份、食盐2份、羟丙基交联淀粉1份、羧甲基纤维素1份。
一种富含膳食纤维的竹笋叶儿粑的制备方法:
(1)制叶儿粑粉:
①制雷竹笋粉:将雷竹笋笋头切片,厚度为3-4mm,然后在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将雷竹笋干粉碎,再经球磨仪处理后过200目筛,得雷竹笋粉;
②制青豆粉:将青豆在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的青豆粉碎后过200目筛,得青豆粉;
③制黑小麦麸皮粉:用万能粉碎机将黑小麦麸皮粉碎,再经球磨仪处理后过200目筛,得黑小麦麸皮粉;
③制羽衣甘蓝粉:将羽衣甘蓝在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的羽衣甘蓝粉碎后过200目筛,得羽衣甘蓝粉;
将雷竹笋粉、糯米粉、大米粉、竹叶粉、青豆粉、黑小麦麸皮、羽衣甘蓝粉、羟丙基交联淀粉、羧甲基纤维素混匀,制得叶儿粑粉。
(2)制皮:将水加热至50℃,少量多次加入到叶儿粑粉中,边加水边将叶儿粑粉揉匀、揉透,做成皮料。
(3)制馅:将猪肉绞成碎末,将雷竹笋和香菇切成丁,将小葱切成葱花备用。加入植物油,将猪肉碎末炒熟后加入竹笋丁和香菇丁,炒制完成后,加入葱花、食用盐即成馅料。
(4)包馅:将馅心采用馅料20-30份/个包入皮料中成型,然后包入竹笋叶中。
(5)汽蒸:将包好的叶儿粑生坯放入蒸锅内,设置压力为101Kpa,温度为100℃,汽蒸30min。
(5)冷却、包袋:蒸好的叶儿粑冷却至室温后,用高温蒸煮袋进行包装,得到竹笋叶儿粑成品。
性能测定
(1)感官评定
对实施例2制得的叶儿粑的色泽、滋味、香气、组织状态等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共10人。感官评定人员由通过一定的前期培训的实验室成员组成。
(2)理化指标测定
膳食纤维/(g/100g) | 9.7 |
粘性 | 362.6 |
弹性 | 0.151 |
咀嚼性 | 114.5 |
实施例3
一种富含膳食纤维的竹笋叶儿粑,包括:雷竹笋140份、糯米粉55份、大米粉15份、羽衣甘蓝10份、竹叶粉10份、青豆10份、黑小麦麸皮8份、水60份、猪肉15份、植物油8份、香菇5份、小葱2份、食盐2份、羟丙基交联淀粉+羧甲基纤维素+瓜尔胶+海藻酸钠共2份(比例为:2:2:1:1)。
一种富含膳食纤维的竹笋叶儿粑的制备方法:
(1)制叶儿粑粉:
①制雷竹笋粉:将雷竹笋笋头切片,厚度为3-4mm,打浆,在40~50℃下,调节pH值为5,添加2%纤维素酶,酶解20h,然后在超声波功率为400w下处理30min得到改性雷竹笋浆。将雷竹笋浆在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机粉碎,再经球磨仪处理后过200目筛得雷竹笋粉;
②制青豆粉:将青豆在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的青豆粉碎后过200目筛,得青豆粉;
③制黑小麦麸皮粉:用万能粉碎机将黑小麦麸皮粉碎,再经球磨仪处理后过200目筛,得黑小麦麸皮粉;
③制羽衣甘蓝粉:将羽衣甘蓝在-20℃下预冻24h,放入真空冷冻干燥机,设置冷阱温度为-50℃、真空度为10Pa,冷冻干燥48h后取出。用万能粉碎机将干燥后的羽衣甘蓝粉碎后过200目筛,得羽衣甘蓝粉;
将雷竹笋粉、糯米粉、大米粉、竹叶粉、青豆粉、黑小麦麸皮、羽衣甘蓝粉、羟丙基交联淀粉、羧甲基纤维素、瓜尔胶、海藻酸钠混匀,制得叶儿粑粉。
(2)制皮:将水加热至50℃,少量多次加入到叶儿粑粉中,边加水边将叶儿粑粉揉匀、揉透,做成皮料。
(3)制馅:将猪肉绞成碎末,将雷竹笋和香菇切成丁,将小葱切成葱花备用。加入植物油,将猪肉碎末炒熟后加入竹笋丁和香菇丁,炒制完成后,加入葱花、食用盐即成馅料。
(4)包馅:将馅心采用馅料20-30份/个包入皮料中成型,然后包入竹笋叶中。
(5)汽蒸:将包好的叶儿粑生坯放入蒸锅内,设置压力为101Kpa,温度为100℃,汽蒸30min。
(5)冷却、包袋:蒸好的叶儿粑冷却至室温后,用高温蒸煮袋进行包装,得到竹笋叶儿粑成品。
性能测定
(1)感官评定
对实施例3制得的叶儿粑的色泽、滋味、香气、组织状态等进行感官评价与评分,满分为100分,感官评定小组由实验室老师和学生组成,共10人。感官评定人员由通过一定的前期培训的实验室成员组成。
(2)理化指标测定
膳食纤维/(g/100g) | 12.5 |
粘性 | 322.2 |
弹性 | 0.200 |
咀嚼性 | 124.8 |
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (10)
1.一种富含膳食纤维的竹笋叶儿粑,包括:
特制叶儿粑粉80-150份;
馅料20-50份;以及
水30-70份;其中:
所述特制叶儿粑粉由如下重量份配比的原料构成:
雷竹笋粉0-30份;
糯米粉40-70份;
大米粉10-50份;
竹叶粉0-10份;
青豆粉0-10份;
黑小麦麸皮粉0-10份;
羽衣甘蓝粉0-10份;
淀粉抗老化剂0-5份。
2.根据权利要求1所述的富含膳食纤维的竹笋叶儿粑,其中:
所述特制叶儿粑粉100份;
馅料35份;以及
水50份。
3.根据权利要求1所述的富含膳食纤维的竹笋叶儿粑,其中:
所述淀粉抗老化剂包括:
羟丙基交联淀粉0-5份、羧甲基纤维素0-3份、瓜尔胶0-3份、海藻酸钠0-3份。
4.一种如权利要求1~3所述任一富含膳食纤维的竹笋叶儿粑的制备方法,包括:制叶儿粑粉:
炒制馅料;
包馅;
汽蒸;以及
冷却、包装;其中:
叶儿粑粉由如下方法制得:
将雷竹笋粉、青豆粉、黑小麦麸皮粉、羽衣甘蓝粉混合,得混合粉;
将混合粉与糯米粉、大米粉、竹叶粉、淀粉抗老化剂混匀,制得叶儿粑粉。
5.根据权利要求4所述的制备方法,其中:
所述青豆粉、黑小麦麸皮粉、羽衣甘蓝粉均采用如下工艺制得:
分别青豆、黑小麦麸皮、羽衣甘蓝,经冷冻干燥、粉碎、球磨、过筛,即得。
6.根据权利要求4所述的制备方法,其中:
所述雷竹笋粉采用如下工艺制得:
雷竹笋经冷冻干燥、粉碎、球磨、过筛、全粉改性,即得。
7.根据权利要求5或6所述的制备方法,其中:
所述冷冻干燥包括预冷冻与冷冻干燥;
预冷冻温度为≤-20℃,时间为≥24h;
冷冻干燥温度为≤-50℃,真空度为10-30Pa,时间为48-72h。
8.根据权利要求6所述的制备方法,其中:
所述全粉改性包括:
采用纤维素酶、蛋白酶和淀粉酶中的一种或多种进行对雷竹笋全粉进行酶解,然后进行超声波处理或超高压处理。
9.根据权利要求4所述的方法,其中:
所述汽蒸工艺为:压力为101kpa,温度为100℃,汽蒸时间为30-40min。
10.一种根据权利要求4~9所述任一制备方法制得的一种富含膳食纤维的竹笋叶儿粑。
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