CN111296795A - 一种焙香南瓜粉的加工方法 - Google Patents
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Abstract
一种焙香南瓜粉的加工方法,包括以下步骤。(1)预处理、(2)护色、(3)高频脉冲电场处理、(4)真空低温焙香、(5)细化加工、(6)滚筒干燥处理和(7)包装。本发明采用高频脉冲电场处理南瓜片与护色溶液混合溶液,能够有效的灭活南瓜残留的酶类,减少真空低温焙香中的异味产生。
Description
技术领域
本发明属于食品加工技术领域,涉及一种焙香南瓜粉的加工方法。
背景技术
南瓜为葫芦科一年生蔓生藤本南瓜属植物,富含南瓜子碱、精氨酸、天门冬氨酸、胡萝卜素、维生素B1、维生素B2、维生素C、维生素E、果胶、脂肪、葡萄糖、戊聚糖、甘露糖、钙、磷、钾、铁、铜等营养成分。南瓜不仅具营养美味,而且具有一定的保健药用功效。中医认为南瓜性温味甘,入脾、胃经,具有补中益气、消炎止痛、解毒杀虫的功能,可用于缓解气虚乏力、肋间神经痛、疟疾、痢疾、支气管哮喘、糖尿病等病症。虽然南瓜食用价值巨大,但是容易软烂、腐败、保存期较短。所以目前南瓜粉的加工工艺层出不穷,但现有的工艺方法生产的南瓜粉有效成分损失多、得率低、易吸潮。因此,发明一种口感较好、极大保存其营养成分、得率高、速溶性好、利于消化吸收、货架期长的南瓜粉具有重要的市场意义。
发明内容
本发明的目的在于提供一种焙香南瓜粉的加工方法。
为实现上述目的及其他相关目的,本发明提供的技术方案是:一种焙香南瓜粉的加工方法,包括下列步骤:
步骤1:将新鲜南瓜去皮、去籽、去瓤,清洗干净后切成厚度为2-3mm的南瓜片;
步骤2:将70-80重量份的D-异抗坏血酸钠、10-15重量份的碳酸氢钠和10-15重量份的L-乳酸钠混合均匀,得到混合粉;
步骤3:将混合粉与纯化水按质量比0.5-1:100混合,搅拌均匀,得到护色溶液,备用;
步骤4:将南瓜片与护色溶液按质量比1-2:10混合;然后每间隔5-8min,启动超声波处理一次,超声波辅助浸泡处理45-60min;
步骤5:对步骤4得到的南瓜片与护色溶液混合物进行高频脉冲电场处理;
步骤6:将高频脉冲电场处理后的南瓜片从护色溶液中取出,沥去护色溶液,在真空表压-0.08~-0.10MPa、温度70-90℃环境中处理10-18min,进行焙香;
步骤7:将步骤6得到的南瓜片研磨至细度为50-100目得到南瓜泥;再用胶体磨处理至细度25-50µm,得到细化南瓜浆;
步骤8:将细化南瓜浆输送到滚筒干燥机中进行干燥处理,滚筒干燥机采用浸液式上料,设置附在滚筒上的料膜厚度为0.5-0.8mm,滚筒外壁的温度为120-125℃,滚筒转速为4-6r/min,使滚筒干燥机的水分蒸发能力50-70kg/m3·h,使干燥后物料含水量小于或等于8%;将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80-120目的粉状物料;
步骤9:将粉状物料采用充氮气罐装方式完成包装,包装形式为金属罐或高阻氧高阻水型塑料袋;完成包装后即得到焙香南瓜粉产品。
优选的技术方案为:步骤4中,超声波频率25-35 KHz、功率密度0.3-0.5 W/cm2,每次处理时间1.5-2.5 min。
优选的技术方案为:步骤5中,高频脉冲电场处理的工艺条件为:电场强度45-55kV/cm、脉冲频率3.5-4.5KHz、处理时间180-240s。
由于上述技术方案运用,本发明与现有技术相比具有的优点是:
1、本发明采用超声波辅助的护色溶液浸泡方法护色,使得南瓜粉保持良好的色泽。
2、本发明采用高频脉冲电场处理南瓜片与护色溶液混合溶液,能够有效的灭活南瓜残留的酶类,减少真空低温焙香中的异味产生。
3、本发明采用胶体磨细化加工与滚筒干燥的方式制备南瓜粉,既能快速制得南瓜粉,又能有效保持南瓜原有的滋味和营养物质。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1:一种焙香南瓜粉的加工方法
一种焙香南瓜粉的加工方法,其特征在于,包括以下技术步骤。
(1)预处理
挑选表皮完整、成熟度较高的新鲜南瓜,清洗、去皮、去籽、去瓤,切成2-3mm厚度的南瓜片。
(2)护色
将75重量份的D-异抗坏血酸钠、15重量份的碳酸氢钠、15重量份的L-乳酸钠混合,得到混合粉。
配制护色溶液。将混合粉与食品级纯化水按质量比0.8:100混合,搅拌均匀,得到护色溶液,备用。
超声波辅助浸泡处理。常温下,将南瓜片与护色溶液按质量比1.5:10混合;同时,使溶液每间隔6min,启动超声波处理一次,超声波频率30 KHz、功率密度0.4W/cm2,每次处理时间2min;超声波辅助浸泡处理时间约50min。
(3)高频脉冲电场处理
将(2)中的南瓜片与护色溶液混合物采用高频脉冲电场处理,处理的工艺条件为:电场强度50kV/cm、脉冲频率4KHz、处理时间210s。
(4)真空低温焙香
将高频脉冲电场处理后的南瓜片从护色溶液中取出,沥去表面水分,在真空表压-0.09MPa、温度80℃环境中处理15min,真空低温焙香。
(5)细化加工
打浆。将真空低温焙香后的南瓜片,置于食品级不锈钢球磨设备中,充分研磨至细度为80目,得到南瓜泥。
胶体磨研磨。将南瓜泥采用胶体磨处理至细度40µm,得到细化南瓜浆。
(6)滚筒干燥处理
将细化南瓜浆输送到食品级滚筒干燥中进行干燥处理,滚筒干燥采用浸液式上料,设置附在滚筒上的料膜厚度为0.6mm,滚筒外壁的温度为122℃,滚筒转速为5r/min,使滚筒干燥的水分蒸发能力60kg/m3·h,使干燥后物料含水量低于8%。将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成100目的粉状。
(7)包装
将干燥后的粉状物料,采用真空方式传送至灌装设备,采用充氮气罐装方式完成包装,包装形式为金属罐或高阻氧高阻水型塑料袋。完成包装后,即得到焙香南瓜粉产品。
实施例2:一种焙香南瓜粉的加工方法
一种焙香南瓜粉的加工方法,包括下列步骤:
步骤1:将新鲜南瓜去皮、去籽、去瓤,清洗干净后切成厚度为2mm的南瓜片;
步骤2:将70重量份的D-异抗坏血酸钠、10重量份的碳酸氢钠和10重量份的L-乳酸钠混合均匀,得到混合粉;
步骤3:将混合粉与纯化水按质量比0.5:100混合,搅拌均匀,得到护色溶液,备用;
步骤4:将南瓜片与护色溶液按质量比1:10混合;然后每间隔5min,启动超声波处理一次,超声波辅助浸泡处理45min;
步骤5:对步骤4得到的南瓜片与护色溶液混合物进行高频脉冲电场处理;
步骤6:将高频脉冲电场处理后的南瓜片从护色溶液中取出,沥去护色溶液,在真空表压-0.08MPa、温度70℃环境中处理10min,进行焙香;
步骤7:将步骤6得到的南瓜片研磨至细度为50目得到南瓜泥;再用胶体磨处理至细度25µm,得到细化南瓜浆;
步骤8:将细化南瓜浆输送到滚筒干燥机中进行干燥处理,滚筒干燥机采用浸液式上料,设置附在滚筒上的料膜厚度为0.5mm,滚筒外壁的温度为120℃,滚筒转速为4r/min,使滚筒干燥机的水分蒸发能力50kg/m3·h,使干燥后物料含水量小于或等于8%;将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80目的粉状物料;
步骤9:将粉状物料采用充氮气罐装方式完成包装,包装形式为金属罐或高阻氧高阻水型塑料袋;完成包装后即得到焙香南瓜粉产品。
优选的实施方式为:步骤4中,超声波频率25KHz、功率密度0.3W/cm2,每次处理时间1.5min。
优选的实施方式为:步骤5中,高频脉冲电场处理的工艺条件为:电场强度45kV/cm、脉冲频率3.5KHz、处理时间180s。
实施例3:一种焙香南瓜粉的加工方法
一种焙香南瓜粉的加工方法,包括下列步骤:
步骤1:将新鲜南瓜去皮、去籽、去瓤,清洗干净后切成厚度为3mm的南瓜片;
步骤2:将80重量份的D-异抗坏血酸钠、15重量份的碳酸氢钠和15重量份的L-乳酸钠混合均匀,得到混合粉;
步骤3:将混合粉与纯化水按质量比1:100混合,搅拌均匀,得到护色溶液,备用;
步骤4:将南瓜片与护色溶液按质量比2:10混合;然后每间隔8min,启动超声波处理一次,超声波辅助浸泡处理60min;
步骤5:对步骤4得到的南瓜片与护色溶液混合物进行高频脉冲电场处理;
步骤6:将高频脉冲电场处理后的南瓜片从护色溶液中取出,沥去护色溶液,在真空表压-0.10MPa、温度90℃环境中处理18min,进行焙香;
步骤7:将步骤6得到的南瓜片研磨至细度为100目得到南瓜泥;再用胶体磨处理至细度50µm,得到细化南瓜浆;
步骤8:将细化南瓜浆输送到滚筒干燥机中进行干燥处理,滚筒干燥机采用浸液式上料,设置附在滚筒上的料膜厚度为0.8mm,滚筒外壁的温度为125℃,滚筒转速为6r/min,使滚筒干燥机的水分蒸发能力70kg/m3·h,使干燥后物料含水量小于或等于8%;将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成120目的粉状物料;
步骤9:将粉状物料采用充氮气罐装方式完成包装,包装形式为金属罐或高阻氧高阻水型塑料袋;完成包装后即得到焙香南瓜粉产品。
优选的实施方式为:步骤4中,超声波频率35 KHz、功率密度0.5 W/cm2,每次处理时间2.5 min。
优选的实施方式为:步骤5中,高频脉冲电场处理的工艺条件为:电场强度55kV/cm、脉冲频率4.5KHz、处理时间240s。
以上所述者仅为用以解释本发明之较佳实施例,并非企图具以对本发明做任何形式上之限制,是以,凡有在相同之发明精神下所作有关本发明之任何修饰或变更,皆仍应包括在本发明意图保护之范畴。
Claims (3)
1.一种焙香南瓜粉的加工方法,其特征在于:包括下列步骤:
步骤1:将新鲜南瓜去皮、去籽、去瓤,清洗干净后切成厚度为2-3mm的南瓜片;
步骤2:将70-80重量份的D-异抗坏血酸钠、10-15重量份的碳酸氢钠和10-15重量份的L-乳酸钠混合均匀,得到混合粉;
步骤3:将混合粉与纯化水按质量比0.5-1:100混合,搅拌均匀,得到护色溶液,备用;
步骤4:将南瓜片与护色溶液按质量比1-2:10混合;然后每间隔5-8min,启动超声波处理一次,超声波辅助浸泡处理45-60min;
步骤5:对步骤4得到的南瓜片与护色溶液混合物进行高频脉冲电场处理;
步骤6:将高频脉冲电场处理后的南瓜片从护色溶液中取出,沥去护色溶液,在真空表压-0.08~-0.10MPa、温度70-90℃环境中处理10-18min,进行焙香;
步骤7:将步骤6得到的南瓜片研磨至细度为50-100目得到南瓜泥;再用胶体磨处理至细度25-50µm,得到细化南瓜浆;
步骤8:将细化南瓜浆输送到滚筒干燥机中进行干燥处理,滚筒干燥机采用浸液式上料,设置附在滚筒上的料膜厚度为0.5-0.8mm,滚筒外壁的温度为120-125℃,滚筒转速为4-6r/min,使滚筒干燥机的水分蒸发能力50-70kg/m3·h,使干燥后物料含水量小于或等于8%;将干燥后的物料,通过刮刀机构从滚筒上刮下,然后粉碎成80-120目的粉状物料;
步骤9:将粉状物料采用充氮气罐装方式完成包装,包装形式为金属罐或高阻氧高阻水型塑料袋;完成包装后即得到焙香南瓜粉产品。
2.根据权利要求1所述的焙香南瓜粉的加工方法,其特征在于:步骤4中,超声波频率25-35 KHz、功率密度0.3-0.5 W/cm2,每次处理时间1.5-2.5 min。
3.根据权利要求1所述的焙香南瓜粉的加工方法,其特征在于:步骤5中,高频脉冲电场处理的工艺条件为:电场强度45-55kV/cm、脉冲频率3.5-4.5KHz、处理时间180-240s。
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CN115349614A (zh) * | 2022-08-15 | 2022-11-18 | 宝得瑞(湖北)健康产业有限公司 | 一种稳定性良好的速溶营养南瓜粉及其制备方法 |
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CN112385804B (zh) * | 2020-11-17 | 2022-06-10 | 湖北中医药大学 | 一种低生糖指数南瓜粉及其制备方法与应用 |
CN115349614A (zh) * | 2022-08-15 | 2022-11-18 | 宝得瑞(湖北)健康产业有限公司 | 一种稳定性良好的速溶营养南瓜粉及其制备方法 |
CN115349614B (zh) * | 2022-08-15 | 2024-04-16 | 宝得瑞(湖北)健康产业有限公司 | 一种稳定性良好的速溶营养南瓜粉及其制备方法 |
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