CN108094898A - 一种荞麦脆皮的加工方法 - Google Patents
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Abstract
本发明休闲食品加工技术领域,尤其涉及一种荞麦脆皮的加工方法,包括以下步骤:备料、和荞麦粉、干燥、膨化;本发明制备的荞麦脆片在用特制的溶液1进行浸泡,极大的改善了荞麦片的风味,随后通过加入一定比例的溶液2,使得制片时流动性好且易于成型,采用热风红外干燥工艺与烘箱干燥,使得干燥的荞麦片较完整,不容易裂开,使得膨化得到较完整的脆片,从而使得制备的荞麦脆片进一步对荞麦脆片进行质量评价,发现其脆度高达1336g,硬度较低,只有最低达560g,膨化率高达2.12ml/mL。形状规则,表面平整,无烧伤,酥脆,细腻,口感好,香气浓郁,具有荞麦特有的香味,纯正,滋味很好,回味悠长。
Description
技术领域
本发明休闲食品加工技术领域,尤其涉及一种荞麦脆皮的加工方法。
背景技术
荞麦又名三角麦、乌麦,是一种耐冷冻、瘠薄环境的短季蓼科作物,植物学上主要有苦荞麦和甜荞麦两个栽培品种,是粮食作物中比较理想的填闲补种作物。因其具有独特的营养价值,已越来越受到人们的重视。从营养角度看,荞麦含有蛋白质、矿物质、维生素、脂肪和碳水化合物等,营养种类丰富,含量平衡;从保健功能看,荞麦(特别是苦荞麦)含有特殊的化学组分,具有特殊的食疗效果。现代科学研究表明,荞麦营养丰富,其中蛋白质和维生素B1、维生素B2的含量较高,干粉中含有约65mg/kg的芦丁,而芦丁能够影响胰岛β细胞的功能,促进胰岛素的分泌,从而降低血糖;同时,可以调节血压,强化血管,对脑溢血、网膜出血等有一定的预防、治疗作用。
基于荞麦的保健功能,今年来将荞麦作为原料开发了较多产品,有荞麦脆皮、荞麦茶、荞麦饼、荞麦面等,其都是简单的将荞麦加入其中制作既得。传统加工荞麦脆皮的方法,多采用油炸,造成了较多营养成分的流失,此外,其脆度差、口感不佳,导致其难以倍消费者接受。
发明内容
本发明以上技术问题,提供了一种荞麦脆皮的加工方法。
具体是通过以下技术方案来实现的:
一种荞麦脆皮的加工方法,包括以下制备步骤:
1)备料:荞麦过筛,清洗,将溶液1加入荞麦中,浸泡2-3h,粉碎,过筛,得荞麦粉;
2)和荞麦粉:将步骤1)得到的荞麦粉和溶液2混合,搅拌,摊片,定形;
3)干燥:将步骤2)定形的荞麦片干燥;
4)膨化:将步骤3)干燥的荞麦片用微波膨化,冷却,既得。
进一步,所述的溶液1,包括以下制备步骤:
1)将红茶于其50-70倍沸水中浸泡10-13min,过滤,得滤液1;
2)将茴香、八角、黑糯米、猪皮按照质量比0.3-0.45:0.1-0.2:2-3:3-4 混合,炒制,粉碎,加入滤液1中煎煮2-3h,过滤既得溶液1。
进一步,所述的猪皮,是将新鲜猪皮洗净,碳火上烤2-3min,加入5-10%猪皮质量的植物油,0.01-0.1%大蒜,0.2-0.4%的洋葱,将猪皮于烤箱中在110-120℃烤30-35min,取出猪皮,立即加入2-3%猪皮质量的啤酒,-10~-15℃放置20-30min,70-80℃烤10-20min既得。
进一步,溶液1的加入量为荞麦质量的0.5-0.7倍。
进一步,所述的溶液2是将食盐、白砂糖、小苏打、水混合而成,食盐的加入量为荞麦粉质量的1-3%,白砂糖为5.5-7%,小苏打为 0.3-0.6%,清水为130-150%。
进一步,所述的干燥,采用红外热风干燥,参数设置为,加热温度50-55℃、辐射强度0.37-0.41W/cm2、加热距离8.8-9.2m,风速 0.9-1.1m/s,干燥60-70min,将红外关掉,采用烘干,将荞麦片于 45-50℃条件下烘40-50min既得。
进一步,所述的微波膨化,其微波的功率为700-780w,膨化时间为65-80min。
有益效果,本发明制备的荞麦脆片在用特制的溶液1进行浸泡,极大的改善了荞麦片的风味,随后通过加入一定比例的溶液2,使得制片时流动性好且易于成型,采用热风红外干燥工艺与烘箱干燥,使得干燥的荞麦片较完整,不容易裂开,使得膨化得到较完整的脆片,从而使得制备的荞麦脆片进一步对荞麦脆片进行质量评价,发现其脆度高达1336g,硬度较低,只有最低达560g,膨化率高达2.12ml/mL。形状规则,表面平整,无烧伤,酥脆,细腻,口感好,香气浓郁,具有荞麦特有的香味,纯正,滋味很好,回味悠长。此外,由于加工工艺较简便,安全,极大的保证了荞麦的营养价值。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,但本发明并不局限于这些实施方式,任何在本实施例基本精神上的改进或代替,仍属于本发明权利要求所要求保护的范围。
实施例1
一种荞麦脆皮的加工方法,包括以下制备步骤:
1)备料:荞麦过筛,清洗,将溶液1加入荞麦中,浸泡2h,粉碎,过筛,得荞麦粉;
2)和荞麦粉:将步骤1)得到的荞麦粉和溶液2混合,搅拌,摊片,定形;
3)干燥:将步骤2)定形的荞麦片干燥;
4)膨化:将步骤3)干燥的荞麦片用微波膨化,冷却,既得。
进一步,所述的溶液1,包括以下制备步骤:
1)将红茶于其50倍沸水中浸泡10min,过滤,得滤液1;
2)将茴香、八角、黑糯米、猪皮按照质量比0.3:0.1:2:3混合,炒制,粉碎,加入滤液1中煎煮2h,过滤既得溶液1。
所述的猪皮,是将新鲜猪皮洗净,碳火上烤2min,加入5%猪皮质量的植物油,0.01%大蒜,0.2%的洋葱,将猪皮于烤箱中在110℃烤 30min,取出猪皮,立即加入2%猪皮质量的啤酒,-10℃放置20min, 70℃烤10min既得。
所述的溶液1的加入量为荞麦质量的0.5倍。
所述的溶液2是将食盐、白砂糖、小苏打、水混合而成,食盐的加入量为荞麦粉质量的1%,白砂糖为5.5%,小苏打为0.3%,清水为 130%。
所述的干燥,采用红外热风干燥,参数设置为,加热温度50℃、辐射强度0.37W/cm2、加热距离8.8m,风速0.9m/s,干燥60min,将红外关掉,采用烘干,将荞麦片于45℃条件下烘40min既得。
所述的微波膨化,其微波的功率为700w,膨化时间为65min。
实施例2
一种荞麦脆皮的加工方法,包括以下制备步骤:
1)备料:荞麦过筛,清洗,将溶液1加入荞麦中,浸泡2.5h,粉碎,过筛,得荞麦粉;
2)和荞麦粉:将步骤1)得到的荞麦粉和溶液2混合,搅拌,摊片,定形;
3)干燥:将步骤2)定形的荞麦片干燥;
4)膨化:将步骤3)干燥的荞麦片用微波膨化,冷却,既得。
所述的溶液1,包括以下制备步骤:
1)将红茶于其60倍沸水中浸泡12min,过滤,得滤液1;
2)将茴香、八角、黑糯米、猪皮按照质量比0.4:0.15:2.3:3.4混合,炒制,粉碎,加入滤液1中煎煮2.3h,过滤既得溶液1。
.所述的猪皮,是将新鲜猪皮洗净,碳火上烤2.3min,加入7%猪皮质量的植物油,0.06%大蒜,0.3%的洋葱,将猪皮于烤箱中在115℃烤33min,取出猪皮,立即加入2.3%猪皮质量的啤酒,-13℃放置25 min,75℃烤15min既得。
溶液1的加入量为荞麦质量的0.6倍。
所述的溶液2是将食盐、白砂糖、小苏打、水混合而成,食盐的加入量为荞麦粉质量的2%,白砂糖为6.0%,小苏打为0.4%,清水为 140%。
所述的干燥,采用红外热风干燥,参数设置为,加热温度53℃、辐射强度0.39W/cm2、加热距离9.0m,风速0.96m/s,干燥65min,将红外关掉,采用烘干,将荞麦片于48℃条件下烘45min既得。
所述的微波膨化,其微波的功率为750w,膨化时间为75min。
实施例3
一种荞麦脆皮的加工方法,包括以下制备步骤:
1)备料:荞麦过筛,清洗,将溶液1加入荞麦中,浸泡3h,粉碎,过筛,得荞麦粉;
2)和荞麦粉:将步骤1)得到的荞麦粉和溶液2混合,搅拌,摊片,定形;
3)干燥:将步骤2)定形的荞麦片干燥;
4)膨化:将步骤3)干燥的荞麦片用微波膨化,冷却,既得。
所述的溶液1,包括以下制备步骤:
1)将红茶于其70倍沸水中浸泡13min,过滤,得滤液1;
2)将茴香、八角、黑糯米、猪皮按照质量比0.45:0.2:3:4混合,炒制,粉碎,加入滤液1中煎煮3h,过滤既得溶液1。
所述的猪皮,是将新鲜猪皮洗净,碳火上烤3min,加入10%猪皮质量的植物油,0.1%大蒜,0.4%的洋葱,将猪皮于烤箱中在120℃烤 35min,取出猪皮,立即加入3%猪皮质量的啤酒,-15℃放置30min, 80℃烤20min既得。
溶液1的加入量为荞麦质量的0.7倍。
所述的溶液2是将食盐、白砂糖、小苏打、水混合而成,食盐的加入量为荞麦粉质量的3%,白砂糖为7%,小苏打为0.6%,清水为 150%。
所述的干燥,采用红外热风干燥,参数设置为,加热温度55℃、辐射强度0.41W/cm2、加热距离9.2m,风速1.1m/s,干燥70min,将红外关掉,采用烘干,将荞麦片于50℃条件下烘50min既得。
所述的微波膨化,其微波的功率为780w,膨化时间为80min。
实施例4
实施例4与实施例3区别在于,用清水代替实溶液1,其它的加工步骤相同。
实施例5
实施例6与实施例3的区别在于,实施例6在制备溶液1时,不加入猪皮,其它的加工步骤相同。
实施例7
实施例7与实施例3的区别在于,所述的干燥,采用热风干燥,热风温度为60-70℃,干燥3h。
实施例8-12对溶液2的加入量如表1所示。
表1实施例8-12溶液2配比
实施例8-12的制备方法与实施例3相同。
实施例13
实施例13是将荞麦粉碎,按照实施例3的比例加入溶液2,混合,制片,干燥,油炸既得。
实验例
1、感官评价
按照实施例1-13的方法制备荞麦脆皮,按照表2的评价标准进行感官评价,取20名评审员进行评审,并取其平均值。
表2感官评价标准
表3实施例1-13感官评价标准
外形 | 口感 | 风味 | 滋味 | 总分 | |
实施例1 | 8.4 | 9.1 | 8.0 | 8.1 | 33.6 |
实施例2 | 8.3 | 8.9 | 8.2 | 8.6 | 34 |
实施例3 | 8.4 | 8.8 | 7.9 | 8.4 | 33.5 |
实施例4 | 8.0 | 7.0 | 6.2 | 6.1 | 27.3 |
实施例5 | 8.1 | 6.8 | 5.8 | 6.3 | 27 |
实施例6 | 7.8 | 7.5 | 6.0 | 7.1 | 28.4 |
实施例7 | 5.3 | 6.5 | 7.2 | 7.3 | 26.3 |
实施例8 | 6.2 | 7.1 | 7.4 | 6.5 | 27.2 |
实施例9 | 5.8 | 5.8 | 6.5 | 6.8 | 24.9 |
实施例10 | 4.9 | 5.4 | 7.2 | 5.4 | 22.9 |
实施例11 | 6.4 | 5.3 | 7.5 | 5.3 | 24.5 |
实施例12 | 5.0 | 5.8 | 5.8 | 5.0 | 21.6 |
实施例13 | 4.7 | 4.0 | 5.1 | 4.3 | 18.1 |
2、质量评价
将实施例1-13制备的荞麦脆片进行质量评价,脆度及硬度测试,测试方法参考文献报道的方法(杨芙莲,兰海龙,黄洁.荞麦脆片的微波加工工艺方法研究[J].中国食品添加剂,2013(4):120-124.)每个实施例测量3次取平均值。
表4荞麦脆片质量评价
脆度g | 硬度g | 膨化率ml/mL | |
实施例1 | 1336 | 598 | 2.12 |
实施例2 | 1298 | 560 | 2.08 |
实施例3 | 1307 | 573 | 2.03 |
实施例4 | 1285 | 624 | 1.70 |
实施例5 | 1300 | 637 | 1.82 |
实施例6 | 1261 | 648 | 1.86 |
实施例7 | 1240 | 680 | 1.90 |
实施例8 | 875 | 867 | 1.11 |
实施例9 | 861 | 802 | 1.34 |
实施例10 | 788 | 834 | 1.27 |
实施例11 | 900 | 851 | 1.29 |
实施例12 | 924 | 940 | 1.39 |
实施例13 | 1200 | 635 | 1.70 |
通过以上分析,及在实施例进行溶液2及工艺筛选实验,实施例 1-3为最优配方,本发明制备的荞麦脆片在用特制的溶液1进行浸泡,极大的改善了荞麦片的风味,随后通过加入一定比例的溶液2,使得制片时流动性好且易于成型,采用热风红外干燥工艺与烘箱干燥,使得干燥的荞麦片较完整,不容易裂开,使得膨化得到较完整的脆片,从而使得制备的荞麦脆片进一步对荞麦脆片进行质量评价,发现其脆度高达1336g,硬度较低,只有最低达560g,膨化率高达2.12ml/mL。形状规则,表面平整,无烧伤,酥脆,细腻,口感好,香气浓郁,具有荞麦特有的香味,纯正,滋味很好,回味悠长。此外,由于加工工艺较简便,安全,极大的保证了荞麦的营养价值。
Claims (7)
1.一种荞麦脆皮的加工方法,其特征在于,包括以下制备步骤:
1)备料:荞麦过筛,清洗,将溶液1加入荞麦中,浸泡2-3h,粉碎,过筛,得荞麦粉;
2)和荞麦粉:将步骤1)得到的荞麦粉和溶液2混合,搅拌,摊片,定形;
3)干燥:将步骤2)定形的荞麦片干燥;
4)膨化:将步骤3)干燥的荞麦片用微波膨化,冷却,既得。
2.如权利要求1所述的荞麦脆皮的加工方法,其特征在于,所述的溶液1,包括以下制备步骤:
1)将红茶于其50-70倍沸水中浸泡10-13min,过滤,得滤液1;
2)将茴香、八角、黑糯米、猪皮按照质量比0.3-0.45:0.1-0.2:2-3:3-4混合,炒制,粉碎,加入滤液1中煎煮2-3h,过滤既得溶液1。
3.如权利要求2所述的荞麦脆皮的加工方法,其特征在于,所述的猪皮,是将新鲜猪皮洗净,碳火上烤2-3min,加入5-10%猪皮质量的植物油,0.01-0.1%大蒜,0.2-0.4%的洋葱,将猪皮于烤箱中在110-120℃烤30-35min,取出猪皮,立即加入2-3%猪皮质量的啤酒,-10~-15℃放置20-30min,70-80℃烤10-20min既得。
4.如权利要求1所述的荞麦脆皮的加工方法,其特征在于,溶液1的加入量为荞麦质量的0.5-0.7倍。
5.如权利要求1所述的荞麦脆皮的加工方法,其特征在于,所述的溶液2是将食盐、白砂糖、小苏打、水混合而成,食盐的加入量为荞麦粉质量的1-3%,白砂糖为5.5-7%,小苏打为0.3-0.6%,清水为130-150%。
6.如权利要求1所述的荞麦脆皮的加工方法,其特征在于,所述的干燥,采用红外热风干燥,参数设置为,加热温度50-55℃、辐射强度0.37-0.41W/cm2、加热距离8.8-9.2m,风速0.9-1.1m/s,干燥60-70min,将红外关掉,采用烘干,将荞麦片于45-50℃条件下烘40-50min既得。
7.如权利要求1所述的荞麦脆皮的加工方法,其特征在于,所述的微波膨化,其微波的功率为700-780w,膨化时间为65-80min。
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