CN113974139A - 一种烧烤苕皮及其制备工艺 - Google Patents
一种烧烤苕皮及其制备工艺 Download PDFInfo
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- CN113974139A CN113974139A CN202111366013.7A CN202111366013A CN113974139A CN 113974139 A CN113974139 A CN 113974139A CN 202111366013 A CN202111366013 A CN 202111366013A CN 113974139 A CN113974139 A CN 113974139A
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Classifications
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Life Sciences & Earth Sciences (AREA)
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- Microbiology (AREA)
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- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本申请涉及食品技术领域,具体公开了一种烧烤苕皮及其制备工艺,烧烤苕皮由包括如下重量份的原料制备而成:红薯淀粉50‑65份、豌豆淀粉20‑30份、防粘连剂5‑10份、脱氧乙酸钠0.05‑0.10份、甘氨酸0.02‑0.03份、魔芋胶0.15‑0.25份、聚丙烯酸钠0.03‑0.07份和水105‑145份;所述防粘连剂由包括如下重量份的原料制备而成:竹笋纤维粉30‑40份、碳酸氢钠20‑25份和改性大豆卵磷脂15‑20份。本申请烧烤苕皮未检测出大肠杆菌和金黄色葡萄球菌,且菌落总数最低仅为295cfu/g,明显减少了烧烤苕皮微生物的滋生,相对延长了烧烤苕皮的保质期。
Description
技术领域
本申请涉及食品领域,更具体地说,它涉及一种烧烤苕皮及其制备工艺。
背景技术
烧烤苕皮是近年流行的网红小吃产品,是采用红薯淀粉为原料经过加工而成的食品,其营养丰富,富含碳水化合物、蛋白质、烟酸和钙、镁、铁、钾、磷、钠等矿物质,且还具有口感劲道、滑嫩爽口等优点,广受各个地区人们的喜爱。
目前,为了便于运输烧烤苕皮,通常采用在烧烤苕皮表面涂抹油脂来防止苕皮之间粘连。但在储存过程中,油脂易酸败,不利于苕皮长期保质,造成不必要的成本损失以及食品安全风险等问题。
发明内容
为了延长烧烤苕皮的保质期,本申请提供了一种烧烤苕皮及其制备工艺。
第一方面,本申请提供一种烧烤苕皮,其采用如下技术方案:
一种烧烤苕皮,其由包括如下重量份的原料制备而成:红薯淀粉50-65份、豌豆淀粉20-30份、防粘连剂5-10份、脱氧乙酸钠0.05-0.10份、甘氨酸0.02-0.03份、魔芋胶0.15-0.25份、聚丙烯酸钠0.03-0.07份和水105-145份;
所述防粘连剂由包括如下重量份的原料制备而成:竹笋纤维粉30-40份、碳酸氢钠20-25份
和改性大豆卵磷脂15-20份。
通过采用上述技术方案,红薯淀粉中的支链淀粉占比较大,约占70%以上,直链淀粉仅占比约20%左右,而豌豆淀粉中直链淀粉占比约50%以上,大大提高了淀粉中的直链淀粉含量,从而提高了烧烤苕皮的强度,使苕皮不易断条。
防粘连剂可防止苕皮表面粘连。竹笋纤维粉可起到蓬松作用,可在不在苕皮表面刷油的情况下,有效减少苕皮表面粘连,从而防止苕皮因为表面油腐败而造成的变质。碳酸氢钠在加热情况下会分解为碳酸钠和二氧化碳,二氧化碳在加热下,会膨胀上升,从而起到蓬松作用,防止苕皮表面粘连。改性大豆磷酸酯表面具有亲水性,能够使防粘连剂中的原料在体系中分布均匀,从而在提高苕皮的综合性能下,提高苕皮的防粘连性,避免因表面油腐败而造成的苕皮变质。
脱氧乙酸钠为食品防腐保鲜剂,其安全性高,几乎无副作用,可抑制苕皮表面和内部的有害微生物,如枯草杆菌和大肠杆菌等的繁殖。甘氨酸作为防腐辅助剂加入,提高苕皮的抑菌性能,对苕皮的贮存和运输具有较好的保鲜保质作用。
魔芋胶的主要成分是多糖胶,多糖胶能够与直链淀粉相互作用,可以减缓直链淀粉分子的回生,抑制直链淀粉的结晶,从而减缓苕皮老化,降低老化对苕皮品质的影响,提高苕皮贮藏期的晶质,相对延长苕皮的保质期。同时,魔芋胶还可改善苕皮的物理性质,增加苕皮原料的粘稠性,使苕皮弹性好,不易断条。
聚丙烯酸钠一方面可使淀粉粒子相互结合,分散渗透至蛋白质的网状结构中,提高韧性和筋度,使苕皮耐煮耐泡,改善口感;另一方面,聚丙烯酸钠具有很强的保水性能,使水分均匀保持于苕皮内部,防止水分析出表面,从而减少苕皮表面粘连。
作为优选:一种烧烤苕皮,其由包括如下重量份的原料制备而成:红薯淀粉55-60份、豌豆淀粉24-28份、防粘连剂7-9份、脱氧乙酸钠0.06-0.09份、甘氨酸0.022-0.027份、魔芋胶0.18-0.23份、聚丙烯酸钠0.04-0.06份和水115-135份。
作为优选:所述防粘连剂还包括如下重量份的原料:葡萄糖酸35-40份、磷酸盐10-15份、单硬脂酸甘油酯5-10份、消泡剂1-5份。
通过采用上述技术方案,葡萄糖酸可与碳酸氢钠发生反应产生二氧化碳气体,还可调整苕皮原料的酸碱度,去除异味,并控制反应速度,充分提高防粘连剂的效能。另外,葡萄糖酸可在淀粉加热糊化过程中,促使淀粉分子中至少2个以上相邻的羟基交联在一起,使粉皮更易糊化、增强分子结构组织、从而提高苕皮的韧性。磷酸盐用于控制和调节碳酸氢钠和葡萄糖酸产生的二氧化碳气体的速度,使气泡产生均匀。单硬脂酸甘油酯起到疏散作用,提高防粘连剂各原料的在体系中的分散性。食品消泡剂可在搅拌混合苕皮原料时,起到消泡的作用,防止苕皮内部和表面产生气泡,提高苕皮的生产质量。
作为优选:所述防粘连剂通过如下操作步骤制备得到:
将竹笋纤维粉、碳酸氢钠、改性大豆卵磷脂、混合,搅拌均匀,得到混合物A;
在混合物A中加入葡萄糖酸、磷酸盐、单硬脂酸甘油酯和消泡剂混合,搅拌均匀,即得防粘连剂。
作为优选:所述磷酸盐与碳酸氢钠的重量份配比为1:(1.7-2.3)。
通过采用上述技术方案,磷酸盐和碳酸氢钠之间的重量份配比对碳酸氢钠的蓬松作用影响较大,从而影响防粘连剂的效果。
作为优选:所述食品消泡剂为高碳醇脂肪酸酯消泡剂。
通过采用上述技术方案,高碳醇脂肪酸酯消泡剂的性质稳定,安全可靠,其具有优良的消泡效果,消泡率在96-98%。
作为优选:所述豌豆淀粉与红薯淀粉的重量份配比为1:(2-3)。
通过采用上述技术方案,红薯淀粉和豌豆淀粉的重量份配比影响着淀粉中直链淀粉的占比含量,从影响着苕皮的综合性能。
作为优选:所述甘氨酸与脱氧乙酸钠的重量份配比为1:(2-4)。
通过采用上述技术方案,脱氧乙酸钠与甘氨酸的重量份配比对苕皮的防腐保质性能影响较大。
第二方面,本申请提供一种上述任一项烧烤苕皮的制备工艺,具体通过以下技术方案得以实现:
一种烧烤苕皮的制备工艺,其包括以下操作步骤:
取红薯淀粉总重量的2-4%与水按重量份配比1:(2-3)的比例混合打芡,得到芡料,备用;将剩余红薯淀粉、绿豆淀粉、防粘连剂、脱氧乙酸钠、甘氨酸、魔芋胶和聚丙烯酸钠加入剩余水中混合,搅拌均匀,过滤,留取滤液,加入芡料,混合均匀,得到混合物A;
将混合物A铺盘,在95-100℃下加热60-80s,使混合物A成型,冷却;在-3-0℃的紫外灭菌条件下老化2-3h,脱模,即得烧烤苕皮。
通过采用上述技术方案,在混合物A成型冷却后进行低温紫外处理,可使淀粉中的直链淀粉和支链淀粉回生重新排列,使得苕皮表面收缩不再粘连,同时使苕皮的口感更有咬劲。
综上所述,本申请包括以下至少一种有益技术效果:
(1)本申请烧烤苕皮表面初期和24℃条件下储存30天均未出现发粘的情况和未检测出金黄色葡萄球菌,且大肠杆菌的含量为0,明显提高了烧烤苕皮的保鲜质量,延长了烧烤苕皮的保质期。
(2)本申请的烧烤苕皮的弹性和韧性最高可达到99分和98分,有效提高了烧烤调皮的弹性和韧性,同时断条率最低仅2.7%,降低了烧烤苕皮的断条率。另外,本申请烧烤苕皮的菌落总数最低为295cfu/g,减少了烧烤苕皮的菌落总数,相对延长了烧烤苕皮的保质期。
具体实施方式
以下结合具体实施例对本申请作进一步详细说明。
本申请中的如下各原料均为市售产品,均为使本申请的各原料得以公开充分,不应当理解为对原料的来源产生限制作用,且均符合食品安全规定,具体为:红薯淀粉选自灵寿县正国种植专业合作社;豌豆淀粉选自西平县金绿缘食品坊;竹笋纤维粉选自扶风斯诺特生物科技有限公司,粒径80-100目;改性大豆卵磷脂选自河南万跃生物科技有限公司,有效物质含量为99%;甘氨酸、魔芋胶选自河南中辰生物科技有限公司,有效物质含量为99.9%;高碳醇脂肪酸酯消泡剂选自湖北万业医药有限公司,有效物质含量为99%。
以下为本申请中防粘连剂的制备例:
制备例1
一种防粘连剂,通过如下方法制备得到:
按照表1的掺量,将竹笋纤维粉、碳酸氢钠、改性大豆卵磷脂混合,搅拌均匀,即得防粘连剂。
制备例2-5
制备例2-5的防粘连剂与制备例1的原料种类和制备方法完全相同,区别在于各原料掺量不同,具体详见表1所示。
表1制备例1-5的防粘连剂的各原料掺量(单位:g)
制备例6
一种防粘连剂,通过如下方法制备得到:
按照表2的掺量,将竹笋纤维粉、碳酸氢钠、改性大豆卵磷脂混合,搅拌均匀,得到混合物A;
在混合物A中加入葡萄糖酸、磷酸盐、单硬脂酸甘油酯和辛癸酸甘油酯食品消泡剂混合,搅拌均匀,即得防粘连剂。
制备例7-10
制备例7-10的防粘连剂与制备例6的制备方法完全相同,区别在于各原料成分不同,具体详见表2所示。
表2制备例6-10的防粘连剂的各原料掺量(单位:g)
制备例11-15
制备例11-15的防粘连剂与制备例8的制备方法完全相同,区别在于:原料中辛癸酸甘油酯消泡剂等量替换为高碳醇脂肪酸酯消泡剂,各原料掺量不同,具体详见表3所示。
表3制备例11-15的防粘连剂的各原料掺量(单位:g)
原料 | 制备例11 | 制备例12 | 制备例13 | 制备例14 | 制备例15 |
竹笋纤维粉 | 35 | 35 | 35 | 35 | 35 |
碳酸氢钠 | 24 | 22.1 | 23 | 24 | 24 |
改性大豆磷酸酯 | 18 | 18 | 18 | 18 | 18 |
葡萄糖酸 | 38 | 38 | 38 | 38 | 38 |
磷酸盐 | 12 | 13 | 10 | 15 | 10 |
单硬脂酸甘油酯 | 8 | 8 | 8 | 8 | 8 |
辛癸酸甘油酯消泡剂 | 3 | 3 | 3 | 3 | 3 |
实施例1
按照表4的掺量,取红薯淀粉总含量的2%与水按重量份配比1:2的比例混合打芡,得到芡料,备用;
将剩余红薯淀粉、绿豆淀粉、制备例1制备的防粘连剂、脱氧乙酸钠、甘氨酸、魔芋胶和聚丙烯酸钠加入剩余水中混合,搅拌均匀,过滤,留取滤液,加入芡料混合均匀,得到混合物A;
将混合物A铺盘,在100℃下加热80s,使混合物A成型,冷却,在-1℃的紫外灭菌条件下低温老化3h,脱模,即得烧烤苕皮。
实施例2-5
实施例2-5的烧烤苕皮与实施例1的制备方法及原料种类完全相同,区别在于各原料掺量不同,具体详见表4所示。
表4实施例1-5的烧烤苕皮的各原料掺量(单位:kg)
原料 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 |
红薯淀粉 | 5.0 | 5.4 | 5.8 | 6.1 | 6.5 |
豌豆淀粉 | 2 | 2.25 | 2.5 | 2.75 | 3 |
防粘连剂 | 0.5 | 0.7 | 0.8 | 0.9 | 1 |
脱氧乙酸钠 | 0.005 | 0.006 | 0.008 | 0.009 | 0.01 |
甘氨酸 | 0.002 | 0.022 | 0.0025 | 0.0027 | 0.003 |
魔芋胶 | 0.015 | 0.018 | 0.021 | 0.023 | 0.025 |
聚丙烯酸钠 | 0.003 | 0.004 | 0.005 | 0.006 | 0.007 |
水 | 10.5 | 11.5 | 12.5 | 13.5 | 14.5 |
实施例6-9
实施例6-9的烧烤苕皮与实施例3的制备方法完全相同,区别在于,防粘连剂分别选用制备例2-5制备的防粘连剂,其余原料种类和掺量与实施例3相同。
实施例10-14
实施例10-14的烧烤苕皮与实施例7的制备方法完全相同,区别在于,防粘连剂分别选用制备例6-10制备的防粘连剂,其余原料种类和掺量与实施例7相同。
实施例15-19
实施例15-19的烧烤苕皮与实施例12的制备方法完全相同,区别在于,防粘连剂分别选用制备例11-15制备的防粘连剂,其余原料种类和掺量与实施例12相同。
实施例20-24
实施例20-24的烧烤苕皮与实施例16的各原料种类和制备方法完全相同,区别在于,各原料掺量不同,具体详见表5所示。
表5实施例20-24的烧烤苕皮的各原料掺量(单位:kg)
原料 | 实施例20 | 实施例21 | 实施例22 | 实施例23 | 实施例24 |
红薯淀粉 | 6 | 6.25 | 6.3 | 5.4 | 6.4 |
豌豆淀粉 | 3 | 2.5 | 2.1 | 3 | 2 |
防粘连剂 | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
脱氧乙酸钠 | 0.008 | 0.008 | 0.008 | 0.008 | 0.008 |
甘氨酸 | 0.0025 | 0.0025 | 0.0025 | 0.0025 | 0.0025 |
魔芋胶 | 0.021 | 0.021 | 0.021 | 0.021 | 0.021 |
聚丙烯酸钠 | 0.005 | 0.005 | 0.005 | 0.005 | 0.005 |
水 | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 |
实施例25-29
实施例25-29的烧烤苕皮与实施例21的各原料种类和制备方法完全相同,区别在于,各原料掺量不同,具体详见表6所示。
表6实施例25-29的烧烤苕皮的各原料掺量(单位:kg)
原料 | 实施例25 | 实施例26 | 实施例27 | 实施例28 | 实施例29 |
红薯淀粉 | 6.25 | 6.25 | 6.25 | 6.25 | 6.25 |
豌豆淀粉 | 2.5 | 2.5 | 2.5 | 2.5 | 2.5 |
防粘连剂 | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
脱氧乙酸钠 | 0.005 | 0.006 | 0.008 | 0.0054 | 0.0084 |
甘氨酸 | 0.0025 | 0.002 | 0.002 | 0.003 | 0.002 |
魔芋胶 | 0.021 | 0.021 | 0.021 | 0.021 | 0.021 |
聚丙烯酸钠 | 0.005 | 0.005 | 0.005 | 0.005 | 0.005 |
水 | 12.5 | 12.5 | 12.5 | 12.5 | 12.5 |
实施例30
实施例30的烧烤苕皮与实施例26的制备方法完全相同,区别在于:烧烤苕皮原料中未添加磷酸盐,其余原料及掺量与实施例26相同。
实施例31
实施例31的烧烤苕皮与实施例26的制备方法完全相同,区别在于:烧烤苕皮原料中未添加葡萄糖酸,其余原料及掺量与实施例26相同。
对比例1
对比例1的烧烤苕皮与实施例1的制备方法完全相同,区别在于:烧烤苕皮原料中未添加防粘连剂,其余原料及掺量与实施例1相同。
对比例2
对比例2的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加甘氨酸,其余原料及掺量与实施例1相同。
对比例3
对比例3的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加脱氧乙酸钠,其余原料及掺量与实施例1相同。
对比例4
对比例4的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加改性大豆磷脂,其余原料及掺量与实施例1相同。
对比例5
对比例5的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加魔芋胶,其余原料及掺量与实施例1相同。
对比例6
对比例6的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加聚丙烯酸钠,其余原料及掺量与实施例1相同。
对比例7
对比例7的烧烤苕皮与实施例1的制备方法完全相同,区别在于:原料中未添加竹笋纤维粉,其余原料及掺量与实施例1相同。
性能检测感官指标:弹性和韧性采用10个评审员进行百分制评价打分方式,首先,第1d触摸实施例1-31和对比例1-7的苕皮表面检查其是否发粘,随后24℃下储存,并在第30d再次检查发粘情况;然后将实施例1-31和对比例1-7的苕皮样品放在沸水中煮20min,取出后放入冷水中降温到24℃左右,通过手拉和目测的方式,对苕皮样品的弹性和韧性进行观察评价打分。
断条率:分别取20根长度为20cm的实施例1-31和对比例1-7所制得的苕皮置于沸水中煮制10min后捞出,然后滤去水分,数其完整条数,计算断条率。
保鲜质量:将实施例1-31和对比例1-7制得的苕皮,在24℃条件下存放90天后,按GB/T 4789.2《淀粉制品卫生标准》规定的方法检测菌落总数,并按GB/T 4789.3的检测方法检测大肠杆菌以及按GB/T 4789.10的检测方案检测金黄色葡萄球菌。具体检测结果详见表7。
表7不同烧烤苕皮的性能检测结果
由表7的检测结果表明,实施例1-31的烧烤苕皮的弹性、韧性均优于对比例1-7烧烤苕皮,且实施例1-31烧烤苕皮的断条率和菌落总数均低于对比例1-7烧烤苕皮,同时本申请烧烤苕皮表面第1d和第30d均未出现发粘的情况和未检测出金黄色葡萄球菌。本申请的烧烤苕皮的弹性和韧性最高可达到99分和98分,有效提高了烧烤调皮的弹性和韧性,同时断条率最低仅2.7%,降低了烧烤苕皮的断条率。另外,本申请烧烤苕皮的菌落总数最低为295cfu/g,且大肠杆菌的含量为0,明显提高了烧烤苕皮的保鲜质量,相对延长烧烤苕皮的保质期。
实施例1-5中,实施例3烧烤苕皮的弹性和韧性分别为93.5分和92分,均高于实施例1-2和实施例4-5烧烤苕皮的弹性和韧性;同时实施例3烧烤苕皮的断条率和菌落总数分别为3.4%和329cfu/g,低于实施例1-2和实施例4-5烧烤苕皮的断条率和菌落总数,表明实施例3烧烤苕皮的原料重量份更为合适。
在实施例6-9中,实施例7烧烤苕皮的弹性和韧性分别为94分和92.5分,均高于实施例6和实施例8-9烧烤苕皮的弹性和韧性;同时实施例3烧烤苕皮的断条率和菌落总数分别为3.4%和325cfu/g,低于实施例6和实施例8-9烧烤苕皮的断条率和菌落总数,表明实施例7烧烤苕皮的原料重量份更为合适。
在实施例10-14中,实施例12烧烤苕皮的弹性和韧性分别为96分和95.0分,均高于实施例10-11和实施例13-14烧烤苕皮的弹性和韧性;同时实施例12烧烤苕皮的断条率和菌落总数分别为3.1%和312cfu/g,低于实施例10-11和实施例13-14烧烤苕皮的断条率和菌落总数。由此看出,实施例12烧烤苕皮的原料重量份更为合适。
在实施例15-19中,实施例16烧烤苕皮的弹性和韧性分别为97.5分和95.5分,均高于实施例15和实施例17-18烧烤苕皮的弹性和韧性;同时实施例12烧烤苕皮的断条率和菌落总数分别为3.1%和310cfu/g,低于实施例15和实施例17-18烧烤苕皮的断条率和菌落总数。由此看出,当防粘连剂中磷酸盐与碳酸氢钠的重量份配比为1:2时,烧烤苕皮的弹性、韧性更强,且保鲜质量较高。
在实施例20-24中,实施例21烧烤苕皮的弹性和韧性分别为98.5分和97.0分,均高于实施例20和实施例22-24烧烤苕皮的弹性和韧性;同时实施例12烧烤苕皮的断条率和菌落总数分别为2.8%和309cfu/g,低于实施例20和实施例22-24烧烤苕皮的断条率和菌落总数。由此看出,当烧烤苕皮原料中豌豆淀粉与红薯淀粉的重量份配比为1:2.5时,烧烤苕皮的弹性、韧性更强,且保鲜质量较高。
在实施例25-29中,实施例26烧烤苕皮的弹性和韧性分别为99分和98.0分,均高于实施例25和实施例27-28烧烤苕皮的弹性和韧性;同时实施例12烧烤苕皮的断条率和菌落总数分别为2.7%和295cfu/g,低于实施例25和实施例27-28烧烤苕皮的断条率和菌落总数。由此看出,当烧烤苕皮原料中甘氨酸与脱氧乙酸钠的重量份配比为1:3时,烧烤苕皮的弹性、韧性更强,且保鲜质量较高。实施例30-31烧烤苕皮的菌落总数高于实施例26,表明在防粘连剂中添加磷酸盐和葡萄糖酸可减少烧烤苕皮微生物的滋生,相对延长烧烤苕皮的保质期。
另外,从对比实施例1与对比例1-7的各项指标数据发现,本申请选用添加魔芋胶和聚丙烯酸钠可提高烧烤苕皮的弹性和韧性,同时添加的防粘连剂、脱氧乙酸钠、甘氨酸、改性大豆磷酸酯和竹笋纤维粉的加入均可减少烧烤苕皮的菌落总数和大肠杆菌数量,还会减少苕皮表面的粘连现象,相对延长了烧烤苕皮的保质期。
本具体实施例仅仅是对本申请的解释,其并不是对本申请的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本申请的权利要求范围内都受到专利法的保护。
Claims (9)
1.一种烧烤苕皮,其特征在于,其由包括如下重量份的原料制备而成:红薯淀粉50-65份、豌豆淀粉20-30份、防粘连剂5-10份、脱氧乙酸钠0.05-0.10份、甘氨酸0.02-0.03份、魔芋胶0.15-0.25份、聚丙烯酸钠0.03-0.07份和水105-145份;
所述防粘连剂由包括如下重量份的原料制备而成:竹笋纤维粉30-40份、碳酸氢钠20-25份和改性大豆卵磷脂15-20份。
2.根据权利要求1所述的烧烤苕皮,其特征在于,其由包括如下重量份的原料制备而成:红薯淀粉55-60份、豌豆淀粉24-28份、防粘连剂7-9份、脱氧乙酸钠0.06-0.09份、甘氨酸0.022-0.027份、魔芋胶0.18-0.23份、聚丙烯酸钠0.04-0.06份和水115-135份。
3.根据权利要求1所述的烧烤苕皮,其特征在于,所述防粘连剂还包括如下重量份的原料:葡萄糖酸35-40份、磷酸盐10-15份、单硬脂酸甘油酯5-10份、食品消泡剂1-5份。
4.根据权利要求3所述的烧烤苕皮,其特征在于,所述防粘连剂通过如下操作步骤制备得到:
将竹笋纤维粉、碳酸氢钠、改性大豆卵磷脂混合,搅拌均匀,得到混合物A;
在混合物A中加入葡萄糖酸、磷酸盐、单硬脂酸甘油酯和食品消泡剂混合,搅拌均匀,即得防粘连剂。
5.根据权利要求3所述的烧烤苕皮,其特征在于:所述磷酸盐与碳酸氢钠的重量份配比为1:(1.7-2.3)。
6.根据权利要求3所述的烧烤苕皮,其特征在于:所述食品消泡剂为高碳醇脂肪酸酯消泡剂。
7.根据权利要求1所述的烧烤苕皮,其特征在于:所述豌豆淀粉与红薯淀粉的重量份配比为1:(2-3)。
8.根据权利要求1所述的烧烤苕皮,其特征在于:所述甘氨酸与脱氧乙酸钠的重量份配比为1:(2-4)。
9.一种权利要求1-8任一所述的烧烤苕皮的制备工艺,其特征在于,包括以下操作步骤:
取红薯淀粉总重量的2-4%与水按重量份配比1:(2-3)的比例混合打芡,得到芡料,备用;
将剩余红薯淀粉、绿豆淀粉、防粘连剂、脱氧乙酸钠、甘氨酸、魔芋胶和聚丙烯酸钠加入剩余水中混合,搅拌均匀,过滤,留取滤液,加入芡料,混合均匀,得到混合物A;
将混合物A铺盘,在95-100℃下加热60-80s,使混合物A成型,冷却;在-3-0℃的紫外灭菌条件下老化2-3h,脱模,即得烧烤苕皮。
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