WO2023197878A1 - 一种方便粉干及其制备方法 - Google Patents

一种方便粉干及其制备方法 Download PDF

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Publication number
WO2023197878A1
WO2023197878A1 PCT/CN2023/084913 CN2023084913W WO2023197878A1 WO 2023197878 A1 WO2023197878 A1 WO 2023197878A1 CN 2023084913 W CN2023084913 W CN 2023084913W WO 2023197878 A1 WO2023197878 A1 WO 2023197878A1
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seeds
rice
extraction
dried
preparation
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PCT/CN2023/084913
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English (en)
French (fr)
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曹雪丹
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浙江省柑橘研究所
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Publication of WO2023197878A1 publication Critical patent/WO2023197878A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present disclosure relates to the technical field of food processing, and in particular to a dry instant powder and a preparation method thereof.
  • Dried rice flour is a famous traditional agricultural product in southern regions such as Jiangsu, Zhejiang, and Fujian, with a long production history.
  • the dried noodles in production are made from rice as the main raw material, which is crushed, pressed, and dried. They can be eaten in various ways, such as steaming, boiling, stir-frying, and mixing. For hundreds of years, they are soft and refreshing, rich in nutrients, and convenient to eat. And loved by the masses.
  • the traditional dry powder processing technology must use aged rice that has been aged for 3 to 5 years or even longer. This is because the starch content and proportion of the raw material rice for dry powder determines the quality and taste of the final product.
  • New rice has a higher proportion of amylopectin, high viscosity and easy retrogradation. However, part of the starch in the aged rice has been degraded, the viscosity of the system has been reduced, and the rice flour tastes just right.
  • the old rice used to make dried rice has not only lost all its nutritional value and active substances, but also has a huge risk of mildew and the production of aflatoxins.
  • the use of fresh rice to make dried rice noodles has technical defects such as high viscosity, difficulty in shaping, easy regeneration and difficulty in cooking thoroughly.
  • the present disclosure provides a convenient dried noodle and a preparation method thereof to solve the current problem that the dried noodle must be made from aged rice.
  • Embodiments of the present disclosure provide instant noodles.
  • the raw materials of the noodles include: seeds and rice, and the seeds are seeds of citrus fruits.
  • the mass ratio of the seeds to the rice is 1:25-100.
  • the seeds are citrus seeds.
  • embodiments of the present disclosure also provide a method for preparing dry instant powder as described above.
  • the method includes:
  • the clinker is extruded and then dried to obtain dry powder.
  • the weight moisture content of the seeds is ⁇ 12%.
  • the seeds are processed to obtain seed starch, which specifically includes:
  • the broken seeds are defatted to obtain defatted broken seeds;
  • the defatted crushed seeds are powdered and sieved, and then rinsed to obtain a rinse filtrate;
  • the rinse filtrate is precipitated to obtain a lower sediment and an upper suspension
  • the lower sediment is dried, crushed and sieved to obtain seed starch.
  • the degreasing is extraction degreasing
  • the extraction temperature of the extraction degreasing is 40°C-45°C
  • the extraction time of the extraction degreasing is 30min-45min
  • the extraction liquid of the extraction degreasing is butane
  • the In extraction and degreasing the mass ratio of the crushed seeds and the extraction liquid is 1:1.5-2.
  • the sieve aperture of the powdered sieve is 40 mesh-60 mesh
  • the rinsing temperature is 25°C-35°C
  • the rinsing liquid includes: 0.5% sodium bicarbonate in terms of mass. and 0.5% calcium chloride, the remainder being water.
  • the drying temperature is ⁇ 45°C.
  • the upper suspension is used in the refining.
  • the steaming temperature is 85°C-95°C.
  • the instant noodles provided by the embodiments of the present disclosure use seed starch to adjust the proportion of amylopectin in fresh rice, changing the textural characteristics, reducing the viscosity of the flour, improving the taste of the noodles, and overcoming the inability of traditional noodles to be brewed and eaten. defects while retaining the nutrients of new rice and eliminating chemical additions. Moreover, it avoids the reliance and use of aged rice in traditional processes, thus eliminating the risk of aflatoxin and other raw material contamination caused by improper storage of aged rice.
  • Figure 1 is a flow chart of a method provided by an embodiment of the present disclosure.
  • the applicant discovered that the traditional dried powder processing technology must use aged rice that has been aged for 3 to 5 years or even longer. This is because the starch content and proportion of the raw material rice for dried powder determines the quality and quality of the final product. Taste. New rice has a higher proportion of amylopectin, high viscosity and easy retrogradation. However, part of the starch in the aged rice has been degraded, the viscosity of the system has been reduced, and the rice flour tastes just right.
  • citrus fruits are by-products of the fruit processing industry, they are rich in oil (38.86 ⁇ 42.59%), protein (28.56% ⁇ 36.20%), starch (11.22% ⁇ 12.86%), limonoids, and flavonoids. and other endogenous active substances.
  • the limonoids in these active ingredients have various effects such as anti-cancer, analgesic, anti-inflammatory and anti-viral.
  • the flavonoids have health functions such as antioxidant, preventing inflammation, inhibiting the growth of cancer cells and protecting the cardiovascular and cerebrovascular systems. , is an ideal functional food and pharmaceutical raw material.
  • the vast majority of citrus seeds are discarded by citrus processing companies, resulting in a waste of precious natural product resources.
  • the old rice used to make dried rice has not only lost all its nutritional value and active substances, but also has a huge risk of mildew and the production of aflatoxins.
  • the use of fresh rice to make dried rice noodles has technical defects such as high viscosity, difficulty in shaping, easy regeneration and difficulty in cooking thoroughly.
  • an instant powder is provided.
  • the raw materials of the powder include: seeds and rice, and the seeds are seeds of citrus fruits.
  • the seeds may be citrus seeds or lemon seeds.
  • the mass ratio of the seeds to the rice is 1:25-100, optionally, the mass ratio can be 1:50-75.
  • the reason why the mass ratio of seeds and rice is controlled to be 1:25-100 is that if the ratio is too large, it will not be able to regulate the amylopectin content in the rice. After ripening, the viscosity will be high and it will not be suitable for molding and easy to regenerate. If the ratio is too small, it will cause problems. The regulating effect of amylopectin content in rice is too strong, causing the dry viscosity of the rice to decrease and making it easy to break and paste after heating.
  • a method for preparing dry instant powder as described above includes:
  • the seeds contain ⁇ 12% moisture by weight.
  • the seeds are processed to obtain seed starch, which specifically includes:
  • the seeds are repeatedly crushed using a roller press.
  • degreasing is extraction degreasing
  • the extraction temperature of the extraction degreasing is 40°C-45°C
  • the extraction time of the extraction degreasing is 30min-45min
  • the extraction liquid of the extraction degreasing is butane
  • the In extraction and degreasing the mass ratio of the crushed seeds and the extraction liquid is 1:1.5-2.
  • Controlling the extraction temperature to 40°C-45°C and the time to 30min-45min is the best process condition optimized by the applicant through repeated trials. Excessive values will lead to excessive extraction temperature, prolonged extraction time, and corresponding increase in the pressure of the extraction system.
  • the manufacturing requirements for the extraction device are higher and are not conducive to the preservation of temperature-sensitive functional components in citrus seeds. Extending the extraction time has little effect on improving extraction efficiency and increases production time costs and energy consumption. If it is too small, the extraction temperature will be too low. If the extraction time is reduced, the extraction efficiency will be reduced. If the extraction is incomplete, the extraction will still need to be repeated, which is a waste of manpower and material resources.
  • Controlling the mass ratio of broken seeds and the extraction liquid to 1:1.5-2 is the best process condition obtained by the applicant through repeated trials and optimizations. Excessive value of this ratio will lead to an increase in the amount of extraction solvent, an increase in the volume of the extraction container, and an increase in the extraction efficiency. The amount remains unchanged, while increasing the extraction energy consumption and reducing the solvent recovery efficiency; if it is too small, the solvent will be less and the oil cannot be fully extracted, resulting in incomplete extraction and reduced extraction efficiency.
  • the crushed citrus seeds are put into a butane extraction tank and extracted under a certain temperature and pressure; preferably, the ratio of material to extraction liquid is 1:1.5 ⁇ 2, the extraction temperature is 40 ⁇ 45°C, and the time 30 ⁇ 45min.
  • the extraction is completed, drain the butane extraction liquid from the bottom of the tank and collect the citrus seed residue in the extraction tank for later use.
  • Citrus seed oil can be separated by gasifying the butane extract under reduced pressure, and the gasified butane can be recycled and reused.
  • the sieve aperture of the powdered sieve is 40 mesh-60 mesh
  • the rinsing temperature is 25°C-35°C
  • the rinsing liquid includes: 0.5% sodium bicarbonate in terms of mass. and 0.5% calcium chloride, the remainder being water.
  • Controlling the sieve aperture to 40 mesh to 60 mesh is to remove incompletely crushed large particles and improve starch extraction efficiency. If the pore diameter is too large, the powdered particles will be finer, which increases the difficulty of starch precipitation and separation. If the pore diameter is too small, the powdered particles will be larger, which is not conducive to the rinsing and dissolution of starch and reduces the starch yield.
  • Controlling the rinsing temperature to 25°C-35°C is the best process condition optimized by the applicant through repeated trials. Too high a temperature will lead to starch gelatinization, protein denaturation and is not conducive to the preservation of heat-sensitive functional ingredients. If the temperature is too low, the protein removal will be incomplete. , Starch rinsing efficiency is not high.
  • the defatted citrus seed pulp is powdered with a grinder and sieved, an appropriate amount of weakly alkaline water is added and stirred at a constant temperature. After rinsing several times, the filtrate is coarsely filtered and collected for later use; preferably, the sieve aperture is 40 to 60 mesh. , add 0.5% sodium bicarbonate and 0.5% calcium chloride to weakly alkaline water, and the constant temperature condition is 25 ⁇ 35°C.
  • the combined filtrate is allowed to stand, and the lower sediment and upper suspension are respectively collected for later use.
  • the weakly alkaline conditions are used to increase the dissolution of protein, so that the rinse precipitates into starch, and the upper rinse liquid contains some proteins and functional ingredients.
  • the drying temperature is ⁇ 45°C.
  • top rinse which contains some of the protein and functional ingredients, back into the dry powder enhances its functional properties.
  • citrus seed starch is slowly added to the above-mentioned rice milk, and stirred thoroughly to obtain a mixture.
  • the steaming temperature is 85°C-95°C.
  • the purpose of controlling the steaming temperature to be 85°C-95°C is to ensure that the starch is fully heated and matured. If the temperature is too high, it will cause the water to boil and generate bubbles, which can easily lead to uneven heating and subsequent extrusion temperature. If the temperature is too high, dry powder will stick. If the starch is not fully matured, it is easy to get mixed in, causing the powder to be dry and extruded out of shape.
  • the above-mentioned steamed raw materials are put into a spiral extruder while hot, and after being made into filaments, they are hung to air-dry at room temperature, and then sealed and packaged.
  • a preparation method of instant powder includes:
  • Powder the above extraction residue with a pulverizer and pass through a 60 mesh sieve Add 500ml of 0.5% sodium bicarbonate aqueous solution and stir and extract in a 35°C constant temperature water bath for 1 hour. Add calcium chloride in a proportion of 0.5%, stir and dissolve through 200 mesh, filter, and discard the filter residue. , collect the filtrate and let it stand for 45 minutes, then collect the sediment layer and supernatant respectively. Rinse the precipitated layer with clean water three times, discard the rinse liquid, and collect the result after drying at a low temperature below 45°C, namely 8.33g of citrus seed starch; filter the supernatant through 300 mesh to collect 380ml of the filtrate for later use.
  • a preparation method of instant powder includes:
  • Powder the above extraction residue with a pulverizer and pass it through a 60 mesh sieve Add 3000ml of 0.5% sodium bicarbonate aqueous solution and stir and extract at 25°C for 1.5 hours. Add calcium chloride in a proportion of 0.5%. After stirring and dissolving, filter through 180 mesh and discard. Remove the filter residue, collect the filtrate, let it stand for 1 hour, and then collect the sediment layer and supernatant respectively. Rinse the precipitated layer with clean water 5 times, discard the rinsing liquid, and collect the result after drying at a low temperature below 45°C, which is 79g of citrus seed starch; filter the supernatant through 300 mesh to collect 1900ml of filtrate for later use.
  • Example 1-2 The dried powder prepared in Example 1-2 and Comparative Example 1-3 was tested, and the results are as shown in the following table:
  • Powder dry molding situation Defects after brewing Example 1
  • the powder comes out smoothly and is in the shape of a regular, slender cylinder. After brewing for 6 minutes, there will be no hard core or broken bars, and the texture will be chewy.
  • Example 2 The powder comes out smoothly and is in the shape of a regular, slender cylinder. After brewing for 8 minutes, there will be no hard core or broken bars, and the texture will be chewy.
  • Comparative example 1 The powder sticks out and becomes irregularly curled After brewing for 5 minutes, there is a hard core, a large number of broken bars, and the soup is seriously mushy.
  • Comparative example 2 The powder comes out smoothly and is in the shape of a cylinder with uneven thickness.
  • Comparative example 3 The powder comes out smoothly and is in the shape of a smooth and slender cylinder. After brewing for 6 minutes, there will be a lot of hard core and poor chewiness.
  • the dry powder prepared by the method provided by the present disclosure has a suitable dry viscosity, is easy to shape, and does not have product defects such as easy to break, easy to paste the soup, hard core, and lack of chewiness after brewing; through the comparative example Comparing with the examples, it can be seen that the dried powder prepared from fresh rice has defects such as high viscosity, difficulty in shaping, easy regeneration and difficulty in cooking thoroughly. When a certain parameter is not within the scope of the present disclosure, the powder will be stuck and uneven in thickness. , and broken bars and hard cores may occur after brewing.
  • the method provided by the embodiment of the present invention improves the technical defects of fresh rice processing and instant noodles, while taking into account the nutritional and health care functions of the noodles, and improving the utilization value of seed by-products;
  • the method provided by the embodiment of the present invention uses seed starch to adjust the proportion of amylopectin in fresh rice, changes the texture characteristics, reduces the flour viscosity, improves the taste of dried flour, and overcomes the difficulty of brewing and eating traditional dried flour. defects while retaining the nutrients of new rice and eliminating chemical additions. Moreover, it avoids the reliance and use of aged rice in traditional processes, thus eliminating the risk of contamination of raw materials such as aflatoxin and aflatoxin caused by improper storage of aged rice;
  • the preparation process of the seed functional extract according to the method provided by the embodiment of the present invention is simple and has no chemical pollution.
  • the butane used for defatting belongs to the food additive permission category in the "GB 1886.55-2015 National Food Safety Standard” and has efficient volatilization and no residue. and other characteristics.
  • the extract contains active ingredients such as limonoids and flavonoids, which strengthen the health benefits of dried powder, enrich the flavor level of dried powder, and increase the added value of the product;

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Abstract

一种方便粉干及其制备方法，粉干的原料包括：柑橘的籽和新鲜稻米，所述粉干的制备方法包括：将籽进行处理，得到籽淀粉；将稻米进行磨浆，得到米浆；将所述籽淀粉和所述米浆进行混合，得到混合物；将所述混合物进行蒸制，得到熟料；将所述熟料进行挤压成型，后进行干燥，得到粉干。

Description

一种方便粉干及其制备方法
相关申请的交叉引用
本公开要求于2022年4月13日提交、申请号为202210386285.1且名称为“一种方便粉干及其制备方法”的中国专利申请的优先权，其全部内容通过引用合并于此。
技术领域
本公开涉及食品加工技术领域，特别涉及一种方便粉干及其制备方法。
 背景技术
粉干即米制粉干，是在江、浙、闽等南方地区久负盛名的传统农产品，生产历史悠久。生产中的粉干以大米为主要原料，经过粉碎、压榨、干燥制成，食用方法有蒸、煮、炒、拌等不一而足，数百年来因其松软爽口、营养丰富、食用方便而被广大群众所喜爱。但是，传统的粉干加工工艺必须采用陈放3~5年甚至更久的陈米来制作，这是因为粉干原料大米中的淀粉含量和比例决定了最终成品的品质和口感。新米中的支链淀粉比例较高，粘度大、易回生。而陈米中部分淀粉已经降解、体系粘度有所降低、米粉口感恰到好处。
但是制作粉干所用的陈米不仅营养价值、活性物质都损失殆尽，同时还存在发生霉变、产生诸如黄曲霉毒素的巨大风险。而使用新鲜大米制作粉干则存在粘度大不易成型，易回生不便煮透等技术缺陷。
同时，随着现代生活节奏的进一步加快，人们对粉干的食用方法提出了更加快捷、简便的要求，通过沸水冲泡调配佐料即可食用的方便粉干备受市场青睐。但是现有的传统粉干存在冲泡后易断条、易糊汤、有硬芯、没嚼劲等诸多产品缺陷。
 发明内容
本公开的内容提供一种方便粉干及其制备方法，以解决目前粉干须采用陈米制作的问题。
本公开实施例提供了一种方便粉干，所述粉干的原料包括：籽和稻米，所述籽为柑橘属植物果实的籽。
可选的，所述籽和所述稻米的质量比为1：25-100。
可选的，所述籽为柑橘的籽。
基于同一发明构思，本公开实施例还提供了一种如上所述的方便粉干的制备方法所述方法包括：
将籽进行处理，得到籽淀粉；
将稻米进行磨浆，得到米浆；
将所述籽淀粉和所述米浆进行混合，得到混合物；
将所述混合物进行蒸制，得到熟料；
将所述熟料进行挤压成型，后进行干燥，得到粉干。
可选的，所述籽的重量含水量≤12%。
可选的，所述将籽进行处理，得到籽淀粉，具体包括：
将籽进行破碎，得到破碎籽；
将所述破碎籽进行脱脂，得到脱脂破碎籽；
将所述脱脂破碎籽进行打粉过筛，后进行漂洗，得到漂洗滤液；
将所述漂洗滤液进行沉淀，得到下层沉淀物和上层悬浮液；
将所述下层沉淀物进行烘干、粉碎和过筛，得到籽淀粉。
可选的，所述脱脂为萃取脱脂，所述萃取脱脂的萃取温度为40℃-45℃，所述萃取脱脂的萃取时间为30min-45min，所述萃取脱脂的萃取液为丁烷，所述萃取脱脂中，所述破碎籽和所述萃取液的质量比为1：1.5-2。
可选的，所述打粉过筛的过筛孔径为40目-60目，所述漂洗的温度为25℃-35℃，以质量计，所述漂洗的漂洗液包括：0.5%的碳酸氢钠和0.5%氯化钙，其余为水。
可选的，所述烘干的温度≤45℃。
可选的，所述上层悬浮液用于所述磨浆中。
可选的，所述蒸制的温度为85℃-95℃。
本公开实施例中的一个或多个技术方案，至少具有如下技术效果或优点：
本公开实施例提供的方便粉干，利用籽淀粉调整新鲜大米中支链淀粉的比例，改变了质构特性、降低了出粉黏度、改善了粉干口感、克服了传统粉干无法冲泡即食的缺陷，同时保留了新米营养、杜绝了化学添加。更因为避免了传统工艺对陈年大米的依赖和使用，从而杜绝陈米因贮藏不当而产生黄曲霉毒素等原料污染的风险。
上述说明仅是本公开技术方案的概述，为了能够更清楚了解本公开的技术手段，而可依照说明书的内容予以实施，并且为了让本公开的上述和其它目的、特征和优点能够更明显易懂，以下特举本公开的具体实施方式。。
 附图说明
在此处键入有益效果描述段落。
附图说明
为了更清楚地说明本公开实施例中的技术方案，下面将对实施例描述中所需要使用的附图作一简单地介绍，显而易见地，下面描述中的附图是本公开的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1是本公开实施例提供的方法的流程图。
 实施方式
下文将结合具体实施方式和实施例，具体阐述本公开，本公开的优点和各种效果将由此更加清楚地呈现。本领域技术人员应理解，这些具体实施方式和实施例是用于说明本公开，而非限制本公开。
在整个说明书中，除非另有特别说明，本文使用的术语应理解为如本领域中通常所使用的含义。因此，除非另有定义，本文使用的所有技术和科学术语具有与本公开所属领域技术人员的一般理解相同的含义。若存在矛盾，本说明书优先。
除非另有特别说明，本公开中用到的各种原材料、试剂、仪器和设备等，均可通过市场购买得到或者可通过现有方法制备得到。
本公开实施例的技术方案为解决上述技术问题，总体思路如下：
申请人在发明过程中发现：传统的粉干加工工艺必须采用陈放3~5年甚至更久的陈米来制作，这是因为粉干原料大米中的淀粉含量和比例决定了最终成品的品质和口感。新米中的支链淀粉比例较高，粘度大、易回生。而陈米中部分淀粉已经降解、体系粘度有所降低、米粉口感恰到好处。
柑橘属植物果实的籽虽然是果实加工产业的副产物，但是却富含油脂（38.86~42.59%）、蛋白质（28.56%~36.20%）、淀粉（11.22%~12.86%）和柠檬苦素、黄酮等内源活性物质。这些活性成分中的柠檬苦素类化合物具有抗癌、镇痛抗炎和抗病毒等多种功效，黄酮类化合物则具有抗氧化、预防炎症、抑制癌细胞生长和保护心脑血管系统等健康功能，是理想的功能食品和药品原料。但是，目前柑橘籽绝大多数被柑橘加工企业废弃，造成了宝贵的天然产物资源浪费。
制作粉干所用的陈米不仅营养价值、活性物质都损失殆尽，同时还存在发生霉变、产生诸如黄曲霉毒素的巨大风险。而使用新鲜大米制作粉干则存在粘度大不易成型，易回生不便煮透等技术缺陷。
同时，随着现代生活节奏的进一步加快，人们对粉干的食用方法提出了更加快捷、简便的要求，通过沸水冲泡调配佐料即可食用的方便粉干备受市场青睐。但是现有的传统粉干存在冲泡后易断条、易糊汤、有硬芯、没嚼劲等诸多产品缺陷。
根据本公开一种典型的实施方式，提供了一种方便粉干，所述粉干的原料包括：籽和稻米，所述籽为柑橘属植物果实的籽。
具体而言，籽可以为柑橘的籽或者柠檬籽等。
在一些实施例中，所述籽和所述稻米的质量比为1：25-100，可选的，质量比可以为1：50-75。
控制籽和稻米的质量比为1：25-100的原因是，该比值取值过大造成对大米中支链淀粉含量的调节作用不足，熟化后粘度高不宜成型、容易回生，过小则对大米中支链淀粉含量的调节作用太强，造成粉干粘度降低、加热后易断易糊。
根据本公开另一种典型的实施方式，提供了一种如上所述的方便粉干的制备方法，所述方法包括：
S1.将籽进行处理，得到籽淀粉；
在一些实施例中，籽的重量含水量≤12%。
控制籽的重量含水量≤12%，若含水量过高，碾碎过程中油脂易与水和蛋白质混合形成乳化状浓浆，不利于后续油脂的脱除和萃取。
在一些实施例中，将籽进行处理，得到籽淀粉，具体包括：
S1.1.将籽进行破碎，得到破碎籽；
具体而言，将籽用辊式压榨机反复碾压破碎。
S1.2.将所述破碎籽进行脱脂，得到脱脂破碎籽；
在一些实施例中，脱脂为萃取脱脂，所述萃取脱脂的萃取温度为40℃-45℃，所述萃取脱脂的萃取时间为30min-45min，所述萃取脱脂的萃取液为丁烷，所述萃取脱脂中，所述破碎籽和所述萃取液的质量比为1：1.5-2。
控制萃取温度为40℃-45℃、时间为30min-45min是申请人通过反复试验优化得到的最佳工艺条件，该取值过大会导致萃取温度过高、时间延长，萃取体系压力相应升高，对萃取装置的制造要求更高，且不利于柑橘籽中温度敏感性功能成分的保存，而延长萃取时间对萃取效率的提高作用甚微，增加生产时间成本和能源消耗。过小则萃取温度过低、萃取时间减少则萃取效率降低，萃取不完全仍需重复萃取，浪费人力物力。
控制破碎籽和所述萃取液的质量比为1：1.5-2是申请人通过反复试验优化得到的最佳工艺条件，该比值取值过大会导致萃取溶剂用量提高，萃取容器体积增大而萃取量不变，同时增加萃取能耗和降低溶剂回收效率；过小则溶剂较少不能对油脂进行充分提取，造成提取不完全、萃取效率降低。
具体的，将碾碎的柑橘籽投入丁烷萃取罐中，在一定的温度和压力下进行萃取；优选的，物料与萃取液的比例为1：1.5~2，萃取温度40~45℃，时间30~45min。待萃取结束，从罐底排出丁烷萃取液，收集萃取罐中的柑橘籽渣，备用。将丁烷萃取液减压气化即可分离得到柑橘籽油脂，气化丁烷经回收后重复使用。
S1.3.将所述脱脂破碎籽进行打粉过筛，后进行漂洗，得到漂洗滤液；
在一些实施例中，打粉过筛的过筛孔径为40目-60目，所述漂洗的温度为25℃-35℃，以质量计，所述漂洗的漂洗液包括：0.5%的碳酸氢钠和0.5%氯化钙，其余为水。
控制过筛孔径为40目-60目是为了去除未完全粉碎的大颗粒，提高淀粉提取效率。该孔径取值过大造成打粉颗粒较细，增加淀粉沉淀分离难度，过小则打粉颗粒较大，不利于淀粉的漂洗溶出，降低淀粉得率。
控制漂洗的温度为25℃-35℃是申请人通过反复试验优化得到的最佳工艺条件，温度过高导致淀粉糊化、蛋白质变性且不利于热敏性功能成分的保存，过小则蛋白去除不完全、淀粉漂洗效率不高。
具体的，将脱脂的柑橘籽渣用粉碎机打粉并过筛，加适量弱碱水后恒温搅拌，如此漂洗多次后粗滤并收集滤液，备用；优选的，过筛孔径为40~60目，弱碱水添加0.5%的碳酸氢钠和0.5%氯化钙，恒温条件为25~35℃。
S1.4.将所述漂洗滤液进行沉淀，得到下层沉淀物和上层悬浮液；
具体的，将合并后的滤液静置，分别收集下层沉淀物和上层悬浮液，备用。
提取淀粉时弱碱条件是为了增加蛋白质的溶出，这样漂洗沉淀为淀粉，上层漂洗液中含有部分蛋白质和功能成分。
S1.5.将所述下层沉淀物进行烘干、粉碎和过筛，得到籽淀粉。
在一些实施例中，烘干的温度≤45℃。
S2.将稻米进行磨浆，得到米浆；
具体的，将大米加入适量的上层悬浮液充分浸泡，然后反复研磨制成细滑米浆，备用。
将含有部分蛋白质和功能成分的上层漂洗液添加回粉干中强化了其功能属性。
S3.将所述籽淀粉和所述米浆进行混合，得到混合物；
具体而言，将适量柑橘籽淀粉缓慢添加进上述米浆中，充分搅拌均匀，得到混合物。
S4.将所述混合物进行蒸制，得到熟料；
在一些实施例中，蒸制的温度为85℃-95℃。
控制蒸制的温度为85℃-95℃是为了保证淀粉充分受热熟化，该温度取值过大会造成水分沸腾产生气泡易导致加热不均匀和后续挤压温度过高出现粉干粘连现象，过小则淀粉熟化不充分易夹生导致粉干挤压不成形。
S5.将所述熟料进行挤压成型，后进行干燥，得到粉干。
具体的，将上述蒸熟的原料趁热进螺旋挤丝机，制成细丝后室温下悬挂风干，密封包装即可。
下面将结合实施例、对照例及实验数据对本公开的方便粉干及其制备方法进行详细说明。
实施例
一种方便粉干的制备方法，方法包括：
称取新鲜的柑橘种子100g，置于恒温鼓风干燥箱中65℃烘干4小时，测得含水量为11.8%，用辊式压榨机反复碾压2~3遍。将碾碎的柑橘籽投入密封萃取装置中，加入200ml丁烷萃取剂，控制压力0.45mPa、温度45℃萃取30min，结束后从罐底排干丁烷萃取剂，重复萃取2~3遍，减压回收丁烷后合并收集萃取物即柑橘籽油脂25.81g，收集萃取渣72.36g。
将上述萃取渣用粉碎机打粉并过60目筛，加0.5%碳酸氢钠水溶液500ml于35℃恒温水浴中搅拌提取1h后按0.5%比例加入氯化钙，搅拌溶解200目过滤，弃去滤渣，收集滤液静置45min后，分别收集沉淀层和上清液。沉淀层加清水漂洗3次，弃去漂洗液，经45℃以下低温烘干后收集所得即柑橘籽淀粉8.33g；上清液经300目过滤收集滤液380ml，备用。
称取新鲜的籼稻米500g，加入上述滤液380ml浸泡3h后用胶体磨打浆，反复研磨2~3遍。称取上述柑橘籽淀粉5g添加入米浆中充分搅拌均匀，置锅内蒸制米浆中心温度95℃，保温5min后取出，趁热投入预热温度达95℃的螺旋式挤丝中，通过挤压制成直径1~1.2mm的细丝，室温下悬挂晾干，经包装后检验合格即为成品。
实施例2
一种方便粉干的制备方法，方法包括：
称取干燥的柑橘种子1000g，烘干法测得含水量为6.1%，用辊式压榨机反复碾压2~3遍。将碾碎的柑橘籽投入密封萃取装置中，加入1500ml丁烷萃取剂，控制压力0.42mPa、温度40℃萃取45min，结束后从罐底排干丁烷萃取剂，重复萃取2~3遍，减压回收丁烷后合并收集萃取物即柑橘籽油脂380g，收集萃取渣606g。
将上述萃取渣用粉碎机打粉并过60目筛，加0.5%碳酸氢钠水溶液3000ml于25℃恒温条件下搅拌提取1.5h后按0.5%比例加入氯化钙，搅拌溶解后180目过滤，弃去滤渣，收集滤液静置1h明显分层后分别收集沉淀层和上清液。沉淀层加清水漂洗5次，弃去漂洗液，经45℃以下低温烘干后收集所得即柑橘籽淀粉79g；上清液经300目过滤收集滤液1900ml，备用。
称取新鲜的早稻米2500g，加入上述滤液1900ml浸泡3h后用胶体磨打浆，反复研磨2~3遍。称取上述柑橘籽淀粉37.5g添加入米浆中充分搅拌均匀，置锅内蒸制米浆中心温度90℃，保温10min后取出，趁热投入预热温度达90℃的螺旋式挤丝中，通过挤压制成直径1~1.5mm的细丝，室温下悬挂晾干，经包装后检验合格即为成品。
对比例1
称取新鲜的早稻米1000g，加水750ml浸泡3h后用胶体磨打浆，反复研磨2~3遍置锅内垫双层纱布蒸制米浆中心温度85℃，保温5min后取出，趁热投入预热温度达85℃的螺旋式挤丝中，通过挤压制成直径1~1.5mm的细丝，室温下悬挂晾干，经包装后检验合格即为成品。
对比例2
称取陈放1年的早稻米1000g，加水800ml浸泡3h后用胶体磨打浆，反复研磨2~3遍置锅内垫双层纱布蒸制米浆中心温度90℃，保温8min后取出，趁热投入预热温度达90℃的螺旋式挤丝中，通过挤压制成直径1~1.5mm的细丝，室温下悬挂晾干，经包装后检验合格即为成品。
对比例3
称取陈放3年的早稻米1000g，加入上述滤液800ml浸泡3h后用胶体磨打浆，反复研磨2~3遍置锅内垫双层纱布蒸制米浆中心温度95℃，保温6min后取出，趁热投入预热温度达95℃的螺旋式挤丝中，通过挤压制成直径1~1.5mm的细丝，室温下悬挂晾干，经包装后检验合格即为成品。
实验例
将实施例1-2和对比例1-3制得的粉干进行检测，结果如下表所示：
粉干成型情况 冲泡后缺陷情况
实施例1 出粉顺利，呈规则的细长圆柱体 冲泡6分钟无硬芯、断条，有嚼劲
实施例2 出粉顺利，呈规则的细长圆柱体 冲泡8分钟无硬芯、断条，有嚼劲
对比例1 出粉粘连，呈不规则卷曲 冲泡5分钟有硬芯，大量断条，糊汤严重
对比例2 出粉顺利，呈粗细不均匀的圆柱体 冲泡8分钟，大量硬芯，有断条、嚼劲差
对比例3 出粉顺利，呈光滑的细长圆柱体 冲泡6分钟，大量硬芯，嚼劲较差
由上表可得，采用本公开提供的方法制备的粉干粘度适宜，易于成型，且冲泡后不存在易断条、易糊汤、有硬芯、没嚼劲等产品缺陷；通过对比例和实施例的比较可得，采用新鲜大米制备的粉干存在粘度大不易成型，易回生不便煮透等缺陷，当某项参数不在本公开范围内时，会出现出粉粘连、粗细不均等情况，并且冲泡后会出现断条、硬芯等情况。
本发明实施例中的一个或多个技术方案，至少还具有如下技术效果或优点：
（1）本发明实施例提供的方法改善新鲜大米加工方便粉干的技术缺陷，同时兼顾了粉干的营养和保健功能，提高了籽副产物的利用价值；
（2）本发明实施例提供的方法利用籽淀粉调整新鲜大米中支链淀粉的比例，改变了质构特性、降低了出粉黏度、改善了粉干口感、克服了传统粉干无法冲泡即食的缺陷，同时保留了新米营养、杜绝了化学添加。更因为避免了传统工艺对陈年大米的依赖和使用，从而杜绝陈米因贮藏不当而产生黄曲霉毒素等原料污染的风险；
（3）本发明实施例提供的方法的籽功能提取物的制备过程简单且无化学污染，脱脂用丁烷属于《GB 1886.55-2015食品安全国家标准》中食品添加剂许可范畴，具有高效挥发无残留等特性。提取液中含有柠檬苦素及黄酮类化合物等活性成分强化了粉干的健康益处，丰富了粉干的风味层次，提高了产品的附加值；
（4）本发明实施例提供的方法中籽淀粉及功能成分的应用有助于籽资源的高值化综合利用，同时分离所得籽油脂还具有食品、医疗美容等广泛应用前景，提高了果实加工副产物的经济效益，减少了籽中天然活性成分的浪费。
最后，还需要说明的是，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
尽管已描述了本发明的优选实施例，但本领域内的技术人员一旦得知了基本创造性概念，则可对这些实施例作出另外的变更和修改。所以，所附权利要求意欲解释为包括优选实施例以及落入本发明范围的所有变更和修改。
显然，本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样，倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内，则本发明也意图包含这些改动和变型在内。

Claims (9)

  1. 一种方便粉干，包括：籽和新鲜稻米，所述籽为柑橘的籽；
    所述粉干的制备方法包括：将籽进行处理，得到籽淀粉；将稻米进行磨浆，得到米浆；将所述籽淀粉和所述米浆进行混合，得到混合物；将所述混合物进行蒸制，得到熟料；将所述熟料进行挤压成型，后进行干燥，得到粉干。
  2. 根据权利要求1所述的方便粉干，所述籽和所述稻米的质量比为1：25-100。
  3. 一种权利要求1至2中任意一项所述的方便粉干的制备方法，所述方法包括：
    将籽进行处理，得到籽淀粉；将稻米进行磨浆，得到米浆；将所述籽淀粉和所述米浆进行混合，得到混合物；将所述混合物进行蒸制，得到熟料；将所述熟料进行挤压成型，后进行干燥，得到粉干。
  4. 根据权利要求3所述的方便粉干的制备方法，所述籽的重量含水量≤12%。
  5. 根据权利要求3所述的方便粉干的制备方法，所述将籽进行处理，得到籽淀粉，具体包括：将籽进行破碎，得到破碎籽；将所述破碎籽进行脱脂，得到脱脂破碎籽；将所述脱脂破碎籽进行打粉过筛，后进行漂洗，得到漂洗滤液；将所述漂洗滤液进行沉淀，得到下层沉淀物和上层悬浮液；将所述下层沉淀物进行烘干、粉碎和过筛，得到籽淀粉。
  6. 根据权利要求5所述的方便粉干的制备方法，所述脱脂为萃取脱脂，所述萃取脱脂的萃取温度为40℃-45℃，所述萃取脱脂的萃取时间为30min-45min，所述萃取脱脂的萃取液为丁烷，所述萃取脱脂中，所述破碎籽和所述萃取液的质量比为1：1.5-2。
  7. 根据权利要求5所述的方便粉干的制备方法，所述打粉过筛的过筛孔径为40目-60目，所述漂洗的温度为25℃-35℃，以质量计，所述漂洗的漂洗液包括：0.5%的碳酸氢钠和0.5%氯化钙，其余为水，所述烘干的温度≤45℃。
  8. 根据权利要求5所述的方便粉干的制备方法，所述上层悬浮液用于所述磨浆中。
  9. 根据权利要求3所述的方便粉干的制备方法，所述蒸制的温度为85℃-95℃。
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