CN108651799A - 一种热压膨化生产的燕麦饮料 - Google Patents
一种热压膨化生产的燕麦饮料 Download PDFInfo
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Abstract
本发明提供了一种热压膨化生产的燕麦饮料,属于食品加工领域。包括以下步骤:原料处理、过热蒸汽加压膨化、糊精制备与分级、均质、杀菌与灌装。本发明的特色在于:以谷物为原料经过碳酸氢钠、啤酒与热蒸汽加压膨化共同作用,利用该过程中CO2的释放、水分快速蒸发以及啤酒中酒精的挥发作用,达到完全膨化目的,使谷物成为疏松多孔结构,增加表面张力,增加溶解性;并且在膨化的同时充分有效的钝化谷物中含有的脂肪酶,延长保质期。而添加低聚合度魔芋直链糊精,能够在温度及压力的作用下,使一部分渗透在谷物粉的孔腔中,另一部分溶解中水中,起到表面活性剂作用,增加谷物的水溶性与稳定性,达到不添加增稠剂、稳定剂的目的。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种热压膨化生产的燕麦饮料。
背景技术
谷物是人体最主要的食物来源,谷物制品为人体提供了赖以生存的蛋白质、脂肪、碳水化合物,并且富含多种矿矿物质、维生素和膳食纤维等多种营养成分。随着社会经济的发展以及人们生活水平的提高,人们更偏向于口感较好的精加工谷物。在谷物的精加工过程中去除了口感较差的麸皮和胚,只保留淀粉质胚乳,造成精加工后的谷物虽具有良好的感官品质,但却损失了谷物中最为关键的营养成分,食用全谷物食品具有比精加工食品更全面的营养成分。由于全谷物中含有大量不饱和脂肪酸,在谷物破碎后易被氧化,影响产品的货架期和食用品质。
发明内容
为了解决全谷物饮料易氧化、稳定性不强等问题,本发明提供了一种热压膨化生产的燕麦饮料。
一种热压膨化生产的燕麦饮料,包括以下步骤:
(1)原料处理:称取燕麦10-12kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,加入食用碳酸氢钠0.14kg、水4kg与8°P啤酒1.4-1.5kg,混合均匀,在36℃条件下进行密封处理3h,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为175-182℃、压力为2.6-2.9MPa,处理2-4min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)糊精制备:将2kg魔芋淀粉溶于3.6kg水中,调节pH为4.8-5.2,加热搅拌至淀粉完全糊化,冷却至50-54℃,添加酶活为150u/ml的普鲁兰酶180ml,在550-54℃环境下酶解脱支24-26h,反应结束后灭酶、干燥得到魔芋直链糊精C;
(4)糊精分级:在魔芋直链糊精C中缓慢加入聚乙二醇1.45kg、丙醇1.45kg、甲醇1.45kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降20-23h,离心分离取滤饼;在滤饼中加入聚乙二醇1.1kg、异丙醇1.1kg、甲醇1.1kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降24-26h,离心分离取滤饼;在滤饼中加入聚乙二醇0.7kg、乙醇1.1kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降22-24h,再次离心分离取滤饼;在滤饼中加入乙醇0.7kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降20-23h,抽滤取上清液,干燥得到分级糊精D;
(5)均质:糊精D和谷物粉B混合,加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为35-38℃,压力为25-27MPa;
(6)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为130-135℃、18-25s,采用无菌灌装技术进行灌装。
与现有技术相比,本发明具有以下优势:
1、以谷物为原料添加合适比例的碳酸氢钠、酒精与水,再经过热蒸汽膨化处理,在该过程中由于CO2的产生以及逸出的水蒸气和酒精蒸汽的挥发可达到充分膨化目的。
2、利用糊精与醇溶液的不相容性,选用不同种的醇溶液进行糊精的分级,得到低聚合度直链魔芋糊精;考虑糊精分子量的不同,依次加入不同组分、不同配比及不同条件的醇溶液逐步降低糊精聚合度,以此获得低聚合度魔芋直链糊精。
3、本发明中没有添加传统的稳定剂和乳化剂。选用的低聚合度魔芋直链糊精分子量小,在温度及压力的作用下,可使一部分渗透在谷物粉的孔腔中,另一部分溶解中水中,起到表面活性剂作用,增加谷物的水溶性与稳定性。
具体实施方式
实施例1
(1)原料处理:称取燕麦11kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,加入食用碳酸氢钠0.14kg、水4kg与8°P啤酒1.45kg,混合均匀,在36℃条件下进行密封处理3h,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为179℃、压力为2.8MPa,处理3min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)糊精制备:将2kg魔芋淀粉溶于3.6kg水中,调节pH为5.0,加热搅拌至淀粉完全糊化,冷却至53℃,添加酶活为150u/ml的普鲁兰酶180ml,在53℃环境下酶解脱支25h,反应结束后灭酶、干燥得到魔芋直链糊精C;
(4)糊精分级:在魔芋直链糊精C中缓慢加入聚乙二醇1.45kg、丙醇1.45kg、甲醇1.45kg,于24℃环境下搅拌38min,在3℃条件下沉降22h,离心分离取滤饼;在滤饼中加入聚乙二醇1.1kg、异丙醇1.1kg、甲醇1.1kg,于24℃环境下搅拌38min,在3℃条件下沉降25h,离心分离取滤饼;在滤饼中加入聚乙二醇0.7kg、乙醇1.1kg,于24℃环境下搅拌38min,在3℃条件下沉降23h,再次离心分离取滤饼;在滤饼中加入乙醇0.7kg,于24℃环境下搅拌38min,在3℃条件下沉降22h,抽滤取上清液,干燥得到分级糊精D;
(5)均质:糊精D和谷物粉B混合,加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为37℃,压力为26MPa;
(6)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为132℃、20s,采用无菌灌装技术进行灌装。
实施例2
(1)原料处理:称取燕麦11kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为179℃、压力为2.8MPa,处理3min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)糊精制备:将2kg魔芋淀粉溶于3.6kg水中,调节pH为5.0,加热搅拌至淀粉完全糊化,冷却至53℃,添加酶活为150u/ml的普鲁兰酶180ml,在53℃环境下酶解脱支25h,反应结束后灭酶、干燥得到魔芋直链糊精C;
(4)糊精分级:在魔芋直链糊精C中缓慢加入聚乙二醇1.45kg、丙醇1.45kg、甲醇1.45kg,于24℃环境下搅拌38min,在3℃条件下沉降22h,离心分离取滤饼;在滤饼中加入聚乙二醇1.1kg、异丙醇1.1kg、甲醇1.1kg,于24℃环境下搅拌38min,在3℃条件下沉降25h,离心分离取滤饼;在滤饼中加入聚乙二醇0.7kg、乙醇1.1kg,于24℃环境下搅拌38min,在3℃条件下沉降23h,再次离心分离取滤饼;在滤饼中加入乙醇0.7kg,于24℃环境下搅拌38min,在3℃条件下沉降22h,抽滤取上清液,干燥得到分级糊精D;
(5)均质:糊精D和谷物粉B混合,加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为37℃,压力为26MPa;
(6)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为132℃、20s,采用无菌灌装技术进行灌装。
实施例3
(1)原料处理:称取燕麦11kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,加入食用碳酸氢钠0.14kg、水4kg与8°P啤酒1.45kg,混合均匀,在36℃条件下进行密封处理3h,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为179℃、压力为2.8MPa,处理3min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)均质:在谷物粉B中加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为37℃,压力为26MPa;
(4)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为132℃、20s,采用无菌灌装技术进行灌装。
实施例4
(1)原料处理:称取燕麦11kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,加入食用碳酸氢钠0.14kg、水4kg与8°P啤酒1.45kg,混合均匀,在36℃条件下进行密封处理3h,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为179℃、压力为2.8MPa,处理3min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)糊精制备:将2kg魔芋淀粉溶于3.6kg水中,调节pH为5.0,加热搅拌至淀粉完全糊化,冷却至53℃,添加酶活为150u/ml的普鲁兰酶180ml,在53℃环境下酶解脱支25h,反应结束后灭酶、干燥得到魔芋直链糊精C;
(4)糊精分级:在魔芋直链糊精C中缓慢加入聚乙二醇1.45kg、丙醇1.45kg、甲醇1.45kg,于24℃环境下搅拌38min,在3℃条件下沉降22h,离心分离取滤饼;在滤饼中加入聚乙二醇1.1kg、异丙醇1.1kg、甲醇1.1kg,于24℃环境下搅拌38min,在3℃条件下沉降25h,抽滤取上清液,干燥得到分级糊精D;
(5)均质:糊精D和谷物粉B混合,加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为37℃,压力为26MPa;
(6)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为132℃、20s,采用无菌灌装技术进行灌装。
对于所得到的燕麦饮料产品,由离心沉淀率与粘度反应产品稳定性,以感官评分值反应产品口感。
在离心管中加入10ml的燕麦饮料产品,在3000rmp离心10min,准确称量沉淀物质量,所得离心沉淀率越小,表明产品稳定性越好;取25ml的燕麦饮料产品,测定其粘度,所测粘度数值越大,表明产品越稳定。
以产品的色泽、口感、香味为感官评分标准,总分值为100分,具体如下表:
表1燕麦饮品感官评分标准
表2产品稳定性测定实验结果
由表2产品稳定性测定结果分析得知:实施例1的产品是相对完美的产品,口感细腻润滑,有谷物的浓香,稳定性也最佳。与实施例1相比,在实施例2中,未加入碳酸氢钠与啤酒进行原料处理,所得产品膨化度不够,口感相对较差;在实施例3中,谷物粉中未加入魔芋直链糊精,所得产品稳定性最低,易分层;而在实施例4中,产品中所加入魔芋直链糊精为第二次分级所得,最终所得产品稳定性较实施例3好,口感也相对有所提升,但比之实施例1还是欠缺。同时测定市场上“一榨鲜”五谷杂粮饮料的离心沉淀率为54.2%,粘度为71cd,均次与实施例1所得产品。
因此,在本发明中,原料处理、过热蒸汽加压膨化、糊精制备与分级技术,三者缺一不可。
最后说明的是,以上实施例仅用于说明本发明的技术方案而非限制,本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换,只要不脱离本发明技术方案的精神和范围,均应涵盖在本发明的权利要求范围当中。
Claims (1)
1.一种热压膨化生产的燕麦饮料,包括如下步骤:
(1)原料处理:称取燕麦10-12kg、黄豆2.3kg、小米2kg,粉碎后过80目筛,加入食用碳酸氢钠0.14kg、水4kg与8°P啤酒1.4-1.5kg,混合均匀,在36℃条件下进行密封处理3h,得到物料A;
(2)过热蒸汽加压膨化:将物料A进行过热蒸汽膨化,温度为175-182℃、压力为2.6-2.9MPa,处理2-4min,然后在0.6s内释放压力至常压,进行超微粉碎得到粒径小于30μm谷物粉B;
(3)糊精制备:将2kg魔芋淀粉溶于3.6kg水中,调节pH为4.8-5.2,加热搅拌至淀粉完全糊化,冷却至50-54℃,添加酶活为150 u/ml的普鲁兰酶180ml,在550-54℃环境下酶解脱支24-26h,反应结束后灭酶、干燥得到魔芋直链糊精C;
(4)糊精分级:在魔芋直链糊精C中缓慢加入聚乙二醇1.45kg、丙醇1.45kg、甲醇1.45kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降20-23h,离心分离取滤饼;在滤饼中加入聚乙二醇1.1kg、异丙醇1.1kg、甲醇1.1kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降24-26h,离心分离取滤饼;在滤饼中加入聚乙二醇0.7kg、乙醇1.1kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降22-24h,再次离心分离取滤饼;在滤饼中加入乙醇0.7kg,于22-25℃环境下搅拌35-40min,在1-4℃条件下沉降20-23h,抽滤取上清液,干燥得到分级糊精D;
(5)均质:糊精D和谷物粉B混合,加入饮用水225kg,搅拌均匀后,进行3次均质,均质温度为35-38℃,压力为25-27MPa;
(6)杀菌与灌装:将均质过后的浆液进行高温瞬时杀菌,条件为130-135℃、18-25s,采用无菌灌装技术进行灌装。
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