CN111213854A - 一种健康新型膨化食品的生产工艺 - Google Patents
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Abstract
本发明公开了一种健康新型膨化食品的生产工艺,包括以下步骤:将大豆、黄米、花生、糯米放到研磨机中,加入煎煮液,打浆处理,再加入干海参粉和绿茶粉,搅拌混合均匀后,得到主料;向主料中加入的辅料,搅拌均匀,经红外干燥箱干燥,得到混合料;螺杆挤压膨化成颗粒;向胚料表面喷涂调味液,经烘干,得到健康新型膨化食品。本发明生产的健康新型膨化食品将海参与豆制品有机结合做成即食食品,提高海参的食用范围和方便性,获得具有营养结构全面的新型即食食品;绿茶粉不仅可以缓和海参带来的特殊味道,为膨化食品带来特殊的香味,提高膨化食品的食用口感和味觉效果。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种健康新型膨化食品的生产工艺。
背景技术
膨化食品是一种以谷物、薯类或豆类等为主要原料,采用膨化工艺如焙烤、油炸、微波或挤压等制成体积明显增大的休闲食品,如雪米饼、薯片、虾条、爆米花等。目前膨化食品给人的印象是“五高一多”:高脂肪、高热量、高盐、高糖、多味精,人们之所以会产生这样的印象主要由厂家为了提升膨化食品口味而添加过量的食品添加剂造成的,与“膨化”这种加工方式没有关系。另外,随着人们生活水平的提高,消费者在品尝美味的同时,又希望其能富有多种品类的营养成分,而海参作为佐膳佳品,具有高蛋白质、低脂肪、低胆固醇的特点,对人体生长,愈创,抗炎,抗寒,防组织老化,动脉硬化等有特殊功能。
中国专利CN102919730A公开了一种海鲜膨化食品的制作方法,该制作方法的包括如下步骤:(a)混料;(b)挤压延长;(c)一次老化;(d)切割成型;(e)一次烘干;(f)二次老化;(g)二次烘干;(h)油炸;(i)调味;(j)包装,成品。但是该专利制作的海鲜膨化食品的营养成分过于单一。
中国专利CN108617783A公开了一种海参豆奶粉的生产工艺,先将大豆清理烘干,去皮粉碎后,将其膨化成豆奶粉;将新鲜海参剖腹去肠形成皮参,皮参经碱发制后,用酸处理去腥涩味,然后用胶体磨研浆,冷冻干燥成冻干海参粉;最后,将冻干海参粉与膨化豆奶粉按比例混合,即成为海参豆奶粉,所述混合比例中干海参粉占其重量比为1~1.5%。但是该专利生产的海参豆奶粉的海腥味较重,影响产品口感。
发明内容
本发明针对上述问题,提供一种健康新型膨化食品的生产工艺。
本发明解决上述问题所采用的技术方案是:一种健康新型膨化食品的生产工艺,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.1cm~0.5cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,水解5小时~8小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,加热煎煮1小时~2.5小时,得到煎煮液;向膨化食品中添加具有清热解毒败火功效的金银花、菊花和紫苏叶,可以提高产品的健康性,避免食用后出现的上火等症状,将其煎煮后加入到主料中,可以提高效果的挥发;
步骤S30,将100份大豆、20份~45份黄米、30份~45份花生、5份~15份糯米放到研磨机中,加入40份~60份的步骤S10得到的煎煮液,以1200r/min~1800r/min的搅拌速度进行打浆处理25分钟~45分钟,再加入1.2份~2.5份步骤S10得到的干海参粉和6份~14份绿茶粉,搅拌混合均匀后,得到主料;海参具有丰富的营养价值,将海参与豆制品有机结合做成即食食品,提高海参的食用范围和方便性,获得具有营养结构全面的新型即食食品;绿茶粉不仅可以缓和海参带来的特殊味道,为膨化食品带来特殊的香味,提高膨化食品的食用口感和味觉效果;
步骤S40,向步骤S30得到的主料中加入15份~20份的辅料,搅拌均匀,经红外干燥箱干燥至含水量在22%~28%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品。本发明中的膨化食品为非油炸膨化食品,胚料表面不具有粘黏性,直接喷洒调味料会造成胚料与调味料分离,而传统先用油脂喷洒坯料表面再洒调味料的工艺会造成产品油腻性大,影响食用口感和健康,而本发明中通过喷涂调味液、两次烘干工艺,可使调味料充分入味,产品健康不油腻。
进一步的,步骤S10中,碱性蛋白酶的加入量为海参重量的1.2%~1.8%。
进一步的,步骤S20中,金银花、菊花、紫苏叶的重量比为10:5~8:1~1.5。
进一步的,步骤S40中,辅料包括:白砂糖、食用盐、棕榈油。
进一步的,步骤S50中,螺杆挤压机的操作温度为125℃~140℃。
进一步的,步骤S60中,烘干的具体过程为:先采用烘干设备低温烘干,控制烘干后胚料的含水量在12%~16%,放置8小时~12小时后,再进行二次快速烘干,控制烘干后胚料的含水量在3%~6%。
进一步的,低温烘干的温度为65℃~75℃。先采用低温烘干技术,除去胚料中的食用酒精,再采用快速烘干工艺,进一步除去水分,达到节约能耗的效果。
进一步的,步骤S60中,调味液的制备为:将水、食用酒精、调味料以重量比10:15:1~2.5混合均匀得到。
进一步的,调味料选自蜂蜜、食用盐、麦芽糊精、大蒜粉、鸡肉粉、绿茶粉、姜粉中的一种或至少两种。
本发明的优点是:
(1)本发明生产的健康新型膨化食品将海参与豆制品有机结合做成即食食品,提高海参的食用范围和方便性,获得具有营养结构全面的新型即食食品;绿茶粉不仅可以缓和海参带来的特殊味道,为膨化食品带来特殊的香味,提高膨化食品的食用口感和味觉效果;
(2)本发明向膨化食品中添加具有清热解毒败火功效的金银花、菊花和紫苏叶,可以提高产品的健康性,避免食用后出现的上火等症状,将其煎煮后加入到主料中,可以提高效果的挥发;
(3)本发明中的膨化食品为非油炸膨化食品,胚料表面不具有粘黏性,直接喷洒调味料会造成胚料与调味料分离,而传统先用油脂喷洒坯料表面再洒调味料的工艺会造成产品油腻性大,影响食用口感和健康,而本发明中通过喷涂调味液、两次烘干工艺,可使调味料充分入味,产品健康不油腻。
除了上面所描述的目的、特征和优点之外,本发明还有其它的目的、特征和优点。下面将参照图,对本发明作进一步详细的说明。
附图说明
图1是本发明健康新型膨化食品的生产工艺流程图。
具体实施方式
以下对本发明的实施例进行详细说明,但是本发明可以由权利要求限定和覆盖的多种不同方式实施。
实施例1
一种健康新型膨化食品的生产工艺,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.1cm~0.3cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,碱性蛋白酶的加入量为海参重量的1.5%,水解6.5小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,金银花、菊花、紫苏叶的重量比为10:6.5:1.2,加热煎煮1小时~2.5小时,得到煎煮液;
步骤S30,将100份大豆、35份黄米、35份花生、10份糯米放到研磨机中,加入50份的步骤S10得到的煎煮液,以1500r/min的搅拌速度进行打浆处理35分钟,再加入1.6份步骤S10得到的干海参粉和10份绿茶粉,搅拌混合均匀后,得到主料;
步骤S40,向步骤S30得到的主料中加入18份的辅料,辅料包括:白砂糖、食用盐、棕榈油,搅拌均匀,经红外干燥箱干燥至含水量在25%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,螺杆挤压机的操作温度为130℃,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品;调味液的制备为:将水、食用酒精、调味料以重量比10:15:1.8混合均匀得到,调味料为蜂蜜、食用盐、麦芽糊精、绿茶粉、姜粉;烘干的具体过程为:先采用烘干设备70℃低温烘干,控制烘干后胚料的含水量在14%,放置15小时后,再进行二次快速烘干,控制烘干后胚料的含水量在4.5%。
实施例2
一种健康新型膨化食品的生产工艺,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.3cm~0.5cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,碱性蛋白酶的加入量为海参重量的1.8%,水解5小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,金银花、菊花、紫苏叶的重量比为10:8:1,加热煎煮2.5小时,得到煎煮液;
步骤S30,将100份大豆、45份黄米、45份花生、15份糯米放到研磨机中,加入60份的步骤S10得到的煎煮液,以1800r/min的搅拌速度进行打浆处理25分钟,再加入2.5份步骤S10得到的干海参粉和14份绿茶粉,搅拌混合均匀后,得到主料;
步骤S40,向步骤S30得到的主料中加入20份的辅料,辅料包括:白砂糖、食用盐、棕榈油,搅拌均匀,经红外干燥箱干燥至含水量在28%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,螺杆挤压机的操作温度为140℃,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品;调味液的制备为:将水、食用酒精、调味料以重量比10:15:2.5混合均匀得到,调味料选自蜂蜜、食用盐、麦芽糊精、大蒜粉、鸡肉粉;烘干的具体过程为:先采用烘干设备75℃低温烘干,控制烘干后胚料的含水量在16%,放置12小时后,再进行二次快速烘干,控制烘干后胚料的含水量在6%。
实施例3
一种健康新型膨化食品的生产工艺,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.1cm~0.5cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,碱性蛋白酶的加入量为海参重量的1.2%,水解8小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,金银花、菊花、紫苏叶的重量比为10:5:1.5,加热煎煮1小时,得到煎煮液;
步骤S30,将100份大豆、20份黄米、30份花生、5份糯米放到研磨机中,加入40份的步骤S10得到的煎煮液,以1200r/min的搅拌速度进行打浆处理45分钟,再加入1.2份步骤S10得到的干海参粉和6份绿茶粉,搅拌混合均匀后,得到主料;
步骤S40,向步骤S30得到的主料中加入15份的辅料,辅料包括:白砂糖、食用盐、棕榈油,搅拌均匀,经红外干燥箱干燥至含水量在22%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,螺杆挤压机的操作温度为125℃,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品;调味液的制备为:将水、食用酒精、调味料以重量比10:15:1混合均匀得到,调味料选自蜂蜜、食用盐、麦芽糊精、姜粉中的一种或至少两种;烘干的具体过程为:先采用烘干设备65℃低温烘干,控制烘干后胚料的含水量在12%,放置8小时后,再进行二次快速烘干,控制烘干后胚料的含水量在3%。
实施例4
一种健康新型膨化食品的生产工艺,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.1cm~0.3cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,碱性蛋白酶的加入量为海参重量的1.6%,水解6小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,金银花、菊花、紫苏叶的重量比为10:5:1,加热煎煮2.0小时,得到煎煮液;
步骤S30,将100份大豆、30份黄米、40份花生、12份糯米放到研磨机中,加入45份的步骤S10得到的煎煮液,以1400r/min的搅拌速度进行打浆处理40分钟,再加入1.5份步骤S10得到的干海参粉和12份绿茶粉,搅拌混合均匀后,得到主料;
步骤S40,向步骤S30得到的主料中加入16份的辅料,辅料包括:白砂糖、食用盐、棕榈油,搅拌均匀,经红外干燥箱干燥至含水量在24%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,螺杆挤压机的操作温度为135℃,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品;调味液的制备为:将水、食用酒精、调味料以重量比10:15:2.0混合均匀得到,调味料选自蜂蜜、食用盐、麦芽糊精、大蒜粉、鸡肉粉、绿茶粉、姜粉;烘干的具体过程为:先采用烘干设备65℃低温烘干,控制烘干后胚料的含水量在15%,放置11小时后,再进行二次快速烘干,控制烘干后胚料的含水量在5%。
以上仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种健康新型膨化食品的生产工艺,其特征在于,包括以下步骤:
步骤S10,将海参清洗干净后切成粒径为0.1cm~0.5cm的碎块,与水、山药粉、生姜粉混合,加入碱性蛋白酶,水解5小时~8小时,经胶体研磨浆,冷冻干燥成干海参粉;
步骤S20,向金银花、菊花、紫苏叶中加水,加热煎煮1小时~2.5小时,得到煎煮液;
步骤S30,将100份大豆、20份~45份黄米、30份~45份花生、5份~15份糯米放到研磨机中,加入40份~60份的步骤S10得到的煎煮液,以1200r/min~1800r/min的搅拌速度进行打浆处理25分钟~45分钟,再加入1.2份~2.5份步骤S10得到的干海参粉和6份~14份绿茶粉,搅拌混合均匀后,得到主料;
步骤S40,向步骤S30得到的主料中加入15份~20份的辅料,搅拌均匀,经红外干燥箱干燥至含水量在22%~28%,得到混合料;
步骤S50,将步骤S40得到的混合料放置双螺杆挤压机中,经螺杆挤压膨化成颗粒,得到胚料;
步骤S60,向步骤S50得到的胚料表面喷涂调味液,经烘干,得到健康新型膨化食品。
2.根据权利要求1所述的生产工艺,其特征在于,步骤S10中,所述碱性蛋白酶的加入量为海参重量的1.2%~1.8%。
3.根据权利要求1所述的生产工艺,其特征在于,步骤S20中,所述金银花、菊花、紫苏叶的重量比为10:5~8:1~1.5。
4.根据权利要求1所述的生产工艺,其特征在于,步骤S40中,所述辅料包括:白砂糖、食用盐、棕榈油。
5.根据权利要求1所述的生产工艺,其特征在于,步骤S50中,所述螺杆挤压机的操作温度为125℃~140℃。
6.根据权利要求1所述的生产工艺,其特征在于,步骤S60中,所述烘干的具体过程为:先采用烘干设备低温烘干,控制烘干后胚料的含水量在12%~16%,放置8小时~12小时后,再进行二次快速烘干,控制烘干后胚料的含水量在3%~6%。
7.根据权利要求6所述的生产工艺,其特征在于,所述低温烘干的温度为65℃~75℃。
8.根据权利要求1所述的生产工艺,其特征在于,步骤S60中,所述调味液的制备为:将水、食用酒精、调味料以重量比10:15:1~2.5混合均匀得到。
9.根据权利要求8所述的生产工艺,其特征在于,所述调味料选自蜂蜜、食用盐、麦芽糊精、大蒜粉、鸡肉粉、绿茶粉、姜粉中的一种或至少两种。
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