CN113519772B - 即食型馄饨及其制作方法 - Google Patents
即食型馄饨及其制作方法 Download PDFInfo
- Publication number
- CN113519772B CN113519772B CN202010289506.4A CN202010289506A CN113519772B CN 113519772 B CN113519772 B CN 113519772B CN 202010289506 A CN202010289506 A CN 202010289506A CN 113519772 B CN113519772 B CN 113519772B
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- wonton
- parts
- sodium
- meat
- instant
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
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- Inorganic Chemistry (AREA)
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- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种即食型馄饨及其制作方法,包括制备馄饨皮、制备馅料、包制馄饨和包装入库,其中在制备馄饨皮时,对变性淀粉选料、添加剂选料、真空和面工艺及压延制面皮工艺进行优化创新,使制得的馄饨皮在复水前整体完整,无裂纹、裂口现象,在经热水冲泡后,可实现5min内快速、完全复水,且复水后的馄饨皮无破肚现象,口感软弹顺滑,整体较佳,可即食;在制备馅料时采用制粒、熟化、真空冷冻干燥处理,使制得的干燥肉丸在经热水冲泡后即食。总之,本发明通过对馄饨的原料配方和制作方法进行优化,使制得的馄饨皮薄馅大、食用体验佳、外观整齐,且可冲泡即食,与现制现售的馄饨外观及口感接近,常温储存下保质期长,很好的满足了市场需求。
Description
技术领域
本发明涉及方便食品加工技术领域,具体提供一种即食型馄饨及其制作方法。
背景技术
馄饨是起源于中国北方的一道民间传统面食,用薄面皮包肉馅,下锅后煮熟,食用时一般带汤。
由于传统加工方法制得的馄饨水分含量高,所以常规采用现加工现售卖方式、冷冻储存售卖方式、干燥馄饨售卖方式。但对于第一种售卖方式,其大大局限了馄饨产品的业务拓展。对于第二种售卖方式,其储存条件要求苛刻,储存成本高、食用不便。现在市面上的第三种售卖方式,常见形式为油炸脱水、热风干燥脱水或冷冻干燥,虽然解决了第一种和第二种售卖方式的不足,但馄饨馅普遍非常小/少,只能说有“馅”,整体复水性及口感较消费者心目中现制现售的馄饨有很大差异。
因此,提供一种馅料增大、能提升真实感及食用体验,同时兼顾整体快速复水、面皮不破裂的混沌食品,就成为本发明亟需解决的技术问题。
发明内容
为了克服上述缺陷,本发明提供了一种即食型馄饨及其制作方法,该制作方法简单、易操作,很好的解决了因肉馅增大而带来的复水困难、面皮容易破裂等问题,且经该制作方法制得的馄饨具有口感佳、外观整齐、冲泡可即食、常温储存下的保质期长等特点。
本发明为了解决其技术问题所采用的技术方案是:一种即食型馄饨的制作方法,包括以下制备步骤:
步骤1):制备馄饨皮:1a)配料:将小麦粉、变性淀粉和谷朊粉混合均匀,得到食用粉料;将食用盐Ⅰ、食用碱、复合磷酸盐、乳化剂和增稠剂皆溶解于水温为25~35℃的偏碱性软水中,搅拌溶解均匀,得到和面用水;1b)真空和面:将所得食用粉料和所得和面用水按照100:(30~60)的料水比投入到真空和面机中和面,制得面絮;1c)压延制面皮:先将面絮置于压延机上复合形成面带,再将所得面带置于20~30℃的温度条件下醒发30~60min,紧接着将醒发后的面带于压延机上、并按照压延比逐级降低的加工方式压延6~10次,得到厚度为0.3~0.7mm的面皮;1d)制馄饨皮:对所得面皮进行切割,制得馄饨皮;
步骤2):制备馅料:先将肉糜和辅料投入到混合机中混合均匀,制得肉馅;然后将所得肉馅制成肉丸颗粒后,再依次经熟化、真空冷冻干燥处理,制得干燥肉丸;
步骤3):包制馄饨:先将馄饨皮熟化处理;再将所得干燥肉丸包裹于熟馄饨皮中,得到馄饨半成品;随后将所得馄饨半成品放入干燥机中进行干燥处理;
步骤4):包装入库:将干燥处理后的馄饨半成品定量装入包装袋中,再辅以放入调料包,即制得该即食型馄饨。
作为本发明的进一步改进,上述步骤1a)中,所述变性淀粉包括马铃薯变性淀粉和木薯变性淀粉,且所述变性淀粉的添加量不低于该食用粉料总量的40%;
所述复合磷酸盐选自六偏磷酸钠、三聚磷酸钠Ⅰ和焦磷酸钠中的至少两种;
所述乳化剂选自大豆磷脂、单、双甘油脂肪酸酯、酪蛋白酸钠、硬脂酰乳酸钙-钠和蔗糖脂肪酸酯中的至少一种;
所述增稠剂选自瓜尔胶、黄原胶、海藻酸钠和海藻酸丙二醇酯中的至少一种。
作为本发明的进一步改进,上述步骤1b)中,所述真空和面机的工作参数为:真空度为-60Kpa~-80Kpa,和面搅拌时间为10~15min;
上述步骤1c)中,最后一次压延处理时的压延比控制在1.0~1.1。
作为本发明的进一步改进,上述步骤2)中,所述辅料包括有食用盐Ⅱ、三聚磷酸钠Ⅱ、蚝油、酿造酱油、葱姜水、脂肪糜、大豆蛋白、谷氨酰胺转氨酶、香辛料、调味料、碳酸氢钠、D-异抗坏血酸钠、植物油脂、动物油脂和淀粉;
且上述步骤2)的具体制备方法为:2a)先将肉糜和辅料投入到混合机中混合均匀,制得肉馅,再将所得肉馅存放于冷藏库中1~4小时;2b)利用成型机将冷藏后的肉馅制成肉丸颗粒,再将所得肉丸颗粒投入热水中进行定型和熟化处理,得到熟肉丸;2c)将所得熟肉丸进行真空冷冻干燥处理,即制得所述干燥肉丸。
作为本发明的进一步改进,上述步骤3)的具体制备方法为:3a)先将馄饨皮放置于100℃的温度条件下蒸煮5~15min,得到熟馄饨皮;3b)将所得干燥肉丸包裹于熟馄饨皮中,得到馄饨半成品,随后再将所得馄饨半成品放入干燥机中进行干燥处理。
本发明还提供了一种即食型馄饨,采用本发明所述的即食型馄饨的制作方法制备而成。
作为本发明的进一步改进,所述食用粉料由以下按重量份计的各组分配制所得:小麦粉30~60份、变性淀粉30~70份和谷朊粉5~15份,且所述变性淀粉的添加量不低于该食用粉料总量的40%;
所述和面用水由以下按重量份计的各组分配制所得:偏碱性软水30~50份、食用盐Ⅰ2~5份、食用碱0.1~1份、复合磷酸盐0.2~1份、乳化剂0.1~2份和增稠剂0.1~1份;
且所述食用粉料和所述和面用水还按照100:(30~60)的料水比进行混合;
所述馅料由以下按重量份计的各组分配制所得:肉糜360份、食用盐Ⅱ8~12份、三聚磷酸钠Ⅱ0.2~1.2份、蚝油10~12份、酿造酱油12~17份、葱姜水230~300份、脂肪糜70~110份、大豆蛋白40~80份、谷氨酰胺转氨酶0.3~0.7份、香辛料0.5~1.2份、调味料5~10份、碳酸氢钠0.5~1.0份、D-异抗坏血酸钠0.5~1.0份、植物油脂2~20份、动物油脂2~20份和淀粉5~30份。
作为本发明的进一步改进,所述变性淀粉包括15~30份的马铃薯变性淀粉和15~40份的木薯变性淀粉。
作为本发明的进一步改进,所述复合磷酸盐选自六偏磷酸钠、三聚磷酸钠Ⅰ和焦磷酸钠中的至少两种;所述乳化剂选自大豆磷脂、单、双甘油脂肪酸酯、酪蛋白酸钠、硬脂酰乳酸钙-钠和蔗糖脂肪酸酯中的至少一种;所述增稠剂选自瓜尔胶、黄原胶、海藻酸钠和海藻酸丙二醇酯中的至少一种。
作为本发明的进一步改进,所述乳化剂包括0~1份的大豆磷脂、0.1~0.5份的酪蛋白酸钠和0~0.5份的单、双甘油脂肪酸酯;
所述增稠剂包括0~0.3份的瓜尔胶、0.1~0.5份的黄原胶和0~0.2份的海藻酸钠。
本发明的有益效果是:通过对馄饨的原料配方和制作方法进行优化,使制得的馄饨皮薄馅大、食用体验佳、外观整齐,且可冲泡即食,与现制现售的馄饨外观及口感接近,常温储存下保质期长,既很好的满足了生产需求,又为方便食品行业的发展提供的新的思路和方向,具有广阔的市场前景和好的市场效益。
具体实施方式
下面结合具体的实施例对本发明做进一步详细说明,但本发明不限于这些实施例。
本发明公开了一种即食型馄饨及其制作方法,该制作方法简单、易操作,并且经该制作方法制得的馄饨具有口感佳、外观整齐、冲泡可即食、且常温储存下的保质期长等优点。究其实现原因,主要在于本发明对即食型馄饨的原料配方和制作方法进行优化创新,具体说明如下:
一、制备该即食型馄饨
首先,制备馄饨皮:
实施例1~6均根据表1中所述的原料重量、表2中所述的工艺参数,并按照下述步骤1a)~步骤1d)来制备馄饨皮:
1a)配料:将小麦粉、马铃薯变性淀粉、木薯变性淀粉和谷朊粉混合均匀,得到食用粉料;将食用盐Ⅰ、食用碱、复合磷酸盐、乳化剂和增稠剂皆溶解于水温为25~35℃的偏碱性软水中,搅拌溶解均匀,得到和面用水;
1b)真空和面:将所得食用粉料和所得和面用水按照100:(30~60)的料水比投入到真空和面机中,并于真空度为-60Kpa~-80Kpa的工作条件下和面搅拌10~15min,制得面絮;
1c)压延制面皮:先将面絮置于压延机上复合形成面带,再将所得面带置于20~30℃的温度条件下醒发30~60min,紧接着将醒发后的面带于压延机上、并按照压延比逐级降低的加工方式压延6~10次,得到厚度为0.3~0.7mm的面皮;说明:所谓压延比,是指每道压延处理前、后面皮厚度的比值,即:压延比=该道压延辊轮压延前面皮厚度/压延后面皮厚度,总压延比=最初面皮厚度/最终面皮目标厚度;本发明在进行压延加工时,每道压延比依据总压延道数进行分配,且要保证压延比逐级降低,即前一道压延比≥后一道压延比,并保证最后一次压延处理时的压延比控制在1.0~1.1;
1d)制馄饨皮:用手工或切割设备对所得面皮进行切割,制得长方形状的馄饨皮。
表1:单位:重量(g)
表2实施例1~6采用的压延加工参数
其次,制备馅料:
实施例7~9均根据表3中所述的原料重量及相应工艺参数,并按照下述步骤2a)~步骤2c)来制备干燥肉丸:
2a)先将肉糜和辅料投入到混合机中混合均匀,制得肉馅,再将所得肉馅存放置于温度为0~10℃的冷藏库中冷藏1~4小时;
2b)利用成型机将冷藏后的肉馅制成肉丸颗粒,再将所得肉丸颗粒投入热水中进行定型和熟化处理,即:先将所得肉丸颗粒投入至50~70℃热水中定型3~8分钟,随后升温至98~100℃,进行熟化处理4~10分钟,得到熟肉丸;
2c)将所得熟肉丸进行真空冷冻干燥处理,即制得所述干燥肉丸。
表3:单位:重量(g)
随后,包制馄饨:
实施例10~15均按照下述步骤3a)和步骤3b)来制备馄饨半成品:
3a)先将实施例1~6制得的馄饨皮放置于蒸箱中、并以100℃蒸煮5~15min(可优选10min),得到熟馄饨皮;
3b)将所得干燥肉丸和熟馄饨皮按照表4所示的设计组合进行配置,同时将干燥肉丸包裹于与其相配合的熟馄饨皮中,得到馄饨半成品;随后再将所得馄饨半成品放入干燥机中进行干燥处理。
表4:干燥肉丸和熟馄饨皮的设计组合
编号 | 干燥肉丸和熟馄饨皮组合 |
实施例10 | 实施例7和实施例1组合 |
实施例11 | 实施例7和实施例2组合 |
实施例12 | 实施例8和实施例3组合 |
实施例13 | 实施例8和实施例4组合 |
实施例14 | 实施例9和实施例5组合 |
实施例15 | 实施例9和实施例6组合 |
最后,包装入库:
将上述实施例10~15制得的馄饨半成品定量装入包装袋中,再辅以放入调料包(如调味料包、醋包、辣椒包等,属公知产品,故在此不作详述),即制得该即食型馄饨。
二、产品检测
(1)产品感官品评
分别对本发明实施例10~15所制得的馄饨半成品进行口感及整体外观评价,评价结果见下表5所示:
表5本发明实施例10~15所得馄饨半成品的感官评价结果
由表5可知,本发明实施例10~15所制得的馄饨半成品在复水前整体完整,无裂纹、裂口现象,利于成品运输;在经热水冲泡后,可实现5min内快速、完全复水,且复水后的馄饨皮无破肚现象,口感软弹顺滑,整体较佳,可即食。
本发明所制得的馄饨半成品之所以具有上述优点,得益于其对原料配方和制作工艺进行改进创新,具体表现在:1)原料配方方面:①本发明于原料配方中添加使用了马铃薯变性淀粉和木薯变性淀粉,且控制所述马铃薯变性淀粉和木薯变性淀粉的添加量之和不低于食用粉料总量的40%;一方面,上述两种变性淀粉的添加可降低食用粉料整体的糊化温度,提高产品复水性,这样在用热水冲泡时,可实现馄饨皮快速复水、并使热量快速传递给馅料,进而使得馄饨整体在5min内实现完全复水;另一方面,上述两种变性淀粉与谷朊粉配合使用后,可使得馄饨皮在复水后呈现出外观半透明、口感爽滑有弹性等特点。②本发明于原料配方中添加使用了食用碱、复合磷酸盐、乳化剂和增稠剂,在上述食品添加剂的协同作用下,可很好的增强面筋网络以使其更加细致且有弹性、增大拉力及延伸力、延展性,有效避免了馄饨皮在放置过程中出现裂纹、“破肚”等不良现象。2)制作工艺方面:③本发明采取真空和面加工方式,这可使面团内残留空气较少、面团内部结构更加致密,进而使得产品口感更加紧实,蒸煮时面皮状态均一、不易起泡。④本发明采取“先醒发、再压延”的加工方式,一方面,先醒发有利于面筋网络的充分形成,并提升面带的延展性、以利于后续压延时面带的完整性;另一方面,因本发明所制馄饨皮的厚度非常薄,而面皮薄就意味着在压延过程中易出现面带断裂、粘辊、两侧撕裂等不良状况,因此,本发明对压延工序进行创新,采用压延比逐级降低的加工方式,并同时控制最后一次压延处理时的压延比控制在1.0~1.1,从而有效地解决了上述问题,得到非常薄的馄饨皮,满足大规模生产要求。
(2)产品理化检测
将本发明实施例10~15所制得的馄饨半成品置于37℃环境条件下储存2个月后,进行各项理化检测,测试结果见下表6所示:
表6本发明实施例10~15所得馄饨半成品的理化检测结果
由表6可知,本发明实施例10~15所制得的馄饨半成品在37℃环境条件下储存2个月后,其各项理化指标仍满足食用标准,因而可于常温下储存较长时间。
综上所述,本发明通过对馄饨的原料配方和制作方法进行优化,使制得的馄饨口感佳、外观整齐、冲泡可即食、且常温储存下的保质期长,既很好的满足了生产需求,又为方便食品行业的发展提供的新的思路和方向,具有广阔的市场前景和好的市场效益。
上述所举的实施例仅用以说明本发明的组成及功效,并非因此来拘限本发明的专利范围,故举凡所有等效结构的改变及不脱离本发明的类似修改,均隶属于本发明的专利范畴。
Claims (8)
1.一种即食型馄饨的制作方法,其特征在于:包括以下制备步骤:
步骤1):制备馄饨皮:1a)配料:将小麦粉、变性淀粉和谷朊粉混合均匀,得到食用粉料;将食用盐Ⅰ、食用碱、复合磷酸盐、乳化剂和增稠剂皆溶解于水温为25~35℃的偏碱性软水中,搅拌溶解均匀,得到和面用水;1b)真空和面:将所得食用粉料和所得和面用水按照100:(30~60)的料水比投入到真空和面机中和面,制得面絮;1c)压延制面皮:先将面絮置于压延机上复合形成面带,再将所得面带置于20~30℃的温度条件下醒发30~60min,紧接着将醒发后的面带于压延机上、并按照压延比逐级降低的加工方式压延6~10次,得到厚度为0.3~0.7mm的面皮;1d)制馄饨皮:对所得面皮进行切割,制得馄饨皮;
步骤2):制备馅料:先将肉糜和辅料投入到混合机中混合均匀,制得肉馅;然后将所得肉馅制成肉丸颗粒后,再依次经熟化、真空冷冻干燥处理,制得干燥肉丸;
步骤3):包制馄饨:先将馄饨皮熟化处理;再将所得干燥肉丸包裹于熟馄饨皮中,得到馄饨半成品;随后将所得馄饨半成品放入干燥机中进行干燥处理;
步骤4):包装入库:将干燥处理后的馄饨半成品定量装入包装袋中,再辅以放入调料包,即制得该即食型馄饨;
上述步骤1a)中,所述变性淀粉包括马铃薯变性淀粉和木薯变性淀粉,且所述变性淀粉的添加量不低于该食用粉料总量的40%;
所述复合磷酸盐选自六偏磷酸钠、三聚磷酸钠Ⅰ和焦磷酸钠中的至少两种;
所述乳化剂选自大豆磷脂、单、双甘油脂肪酸酯、酪蛋白酸钠、硬脂酰乳酸钙-钠和蔗糖脂肪酸酯中的至少一种;
所述增稠剂选自瓜尔胶、黄原胶、海藻酸钠和海藻酸丙二醇酯中的至少一种;
上述步骤2)中,所述辅料包括有食用盐Ⅱ、三聚磷酸钠Ⅱ、蚝油、酿造酱油、葱姜水、脂肪糜、大豆蛋白、谷氨酰胺转氨酶、香辛料、调味料、碳酸氢钠、D-异抗坏血酸钠、植物油脂、动物油脂和淀粉;
且上述步骤2)的具体制备方法为:2a)先将肉糜和辅料投入到混合机中混合均匀,制得肉馅,再将所得肉馅存放于冷藏库中1~4小时;2b)利用成型机将冷藏后的肉馅制成肉丸颗粒,再将所得肉丸颗粒投入热水中进行定型和熟化处理,得到熟肉丸;2c)将所得熟肉丸进行真空冷冻干燥处理,即制得所述干燥肉丸。
2.根据权利要求1所述的即食型馄饨的制作方法,其特征在于:上述步骤1b)中,所述真空和面机的工作参数为:真空度为-60Kpa~-80Kpa,和面搅拌时间为10~15min;
上述步骤1c)中,最后一次压延处理时的压延比控制在1.0~1.1。
3.根据权利要求1所述的即食型馄饨的制作方法,其特征在于:上述步骤3)的具体制备方法为:3a)先将馄饨皮放置于100℃的温度条件下蒸煮5~15min,得到熟馄饨皮;3b)将所得干燥肉丸包裹于熟馄饨皮中,得到馄饨半成品,随后再将所得馄饨半成品放入干燥机中进行干燥处理。
4.一种即食型馄饨,采用权利要求1-3中任意一项所述的即食型馄饨的制作方法制备而成。
5.根据权利要求4所述的即食型馄饨,其特征在于:所述食用粉料由以下按重量份计的各组分配制所得:小麦粉30~60份、变性淀粉30~70份和谷朊粉5~15份,且所述变性淀粉的添加量不低于该食用粉料总量的40%;
所述和面用水由以下按重量份计的各组分配制所得:偏碱性软水30~50份、食用盐Ⅰ2~5份、食用碱0.1~1份、复合磷酸盐0.2~1份、乳化剂0.1~2份和增稠剂0.1~1份;
且所述食用粉料和所述和面用水还按照100:(30~60)的料水比进行混合;
所述馅料由以下按重量份计的各组分配制所得:肉糜360份、食用盐Ⅱ8~12份、三聚磷酸钠Ⅱ0.2~1.2份、蚝油10~12份、酿造酱油12~17份、葱姜水230~300份、脂肪糜70~110份、大豆蛋白40~80份、谷氨酰胺转氨酶0.3~0.7份、香辛料0.5~1.2份、调味料5~10份、碳酸氢钠0.5~1.0份、D-异抗坏血酸钠0.5~1.0份、植物油脂2~20份、动物油脂2~20份和淀粉5~30份。
6.根据权利要求5所述的即食型馄饨,其特征在于:所述变性淀粉包括15~30份的马铃薯变性淀粉和15~40份的木薯变性淀粉。
7.根据权利要求5所述的即食型馄饨,其特征在于:所述复合磷酸盐选自六偏磷酸钠、三聚磷酸钠Ⅰ和焦磷酸钠中的至少两种;所述乳化剂选自大豆磷脂、单、双甘油脂肪酸酯、酪蛋白酸钠、硬脂酰乳酸钙-钠和蔗糖脂肪酸酯中的至少一种;所述增稠剂选自瓜尔胶、黄原胶、海藻酸钠和海藻酸丙二醇酯中的至少一种。
8.根据权利要求7所述的即食型馄饨,其特征在于:所述乳化剂包括0~1份的大豆磷脂、0.1~0.5份的酪蛋白酸钠和0~0.5份的单、双甘油脂肪酸酯;
所述增稠剂包括0~0.3份的瓜尔胶、0.1~0.5份的黄原胶和0~0.2份的海藻酸钠。
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