CN114246297A - 一种方便薯粥的加工方法 - Google Patents
一种方便薯粥的加工方法 Download PDFInfo
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- CN114246297A CN114246297A CN202111646477.3A CN202111646477A CN114246297A CN 114246297 A CN114246297 A CN 114246297A CN 202111646477 A CN202111646477 A CN 202111646477A CN 114246297 A CN114246297 A CN 114246297A
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Abstract
本发明公开了一种方便薯粥的加工方法，该方法包含：将出粉率≥20％的红薯、马铃薯、木薯、芋头去除表面杂质，在0.8MPa蒸汽压力下去皮；清洗，清洗结束后在30min之内切丁，得到薯丁；将薯丁在浓度为0.4％的柠檬酸中浸泡，然后杀青，杀青的蒸汽温度不低于90℃以使8～12min杀青结束后薯丁蒸熟；杀青后冷却到40℃以下并通过100目以上筛胶体磨粉碎得薯泥，将大米过60目筛粉碎与薯泥混合均匀，或将薯泥烘干后，用薯类全粉和大米粉混合均匀后通过115℃下挤压成型，并在130℃下常压气流膨化处理50s，得到薯米。本发明的方法制备的薯粥具有代餐功效，能工业化生产，且营养健康、能预防疾病、口味丰富、食用方便。
Description
技术领域
本发明涉及一种粥的加工方法，具体涉及一种方便薯粥的加工方法。
背景技术
薯类中含有丰富的营养素，如维生素A、维生素C和叶酸，以及丰富的膳食纤维，并且红薯中的β-胡萝卜素和维生素C的抗氧化作用有助于抵抗氧化应激对遗传物质脱氧核糖核酸的损伤，起一定的抗癌作用。
目前，市面上的产品以自热米饭为主，方便粥较少。且工艺复杂，质量不易控制，本发明产品实现智能化生产，采用MES和ERP联动交互，实现设备数据自动采集、生产计划自动安排、产品质量可视化追溯、生产过程透明化管理、设备维护管理、物料监控管理、人员绩效管理、大屏电子看板显示。实时掌握计划、调度、质量、工艺、装备运行等信息状态，使现场生产过程完全透明化，及时发现问题和解决问题，达到按小时，甚至按秒，对现场管理作出评判，提高工作效率，降低成本，保证产品质量稳定。随着时代发展，生活节奏加快，既要满足食用方便，又兼具营养健康功能的代餐食品，就显得尤为重要。
发明内容
本发明的目的是提供一种方便薯粥的加工方法，具有代餐功效，而且营养健康、能预防疾病、口味丰富、食用方便。
为了达到上述目的，本发明提供了一种方便薯粥的加工方法，该方法包含：将出粉率≥20％的红薯、马铃薯、木薯、芋头去除表面杂质，在0.8MPa蒸汽压力下去皮；待蒸汽去皮结束后，清洗，清洗结束后在30min之内切丁，得到大小均匀的薯丁；将所述薯丁在浓度为0.4％的柠檬酸中浸泡8～10min，然后在气热杀青机中杀青，杀青的蒸汽温度不低于90℃以使8～12min杀青结束后薯丁蒸熟；将杀青后的薯丁冷却到40℃以下并采用100目以上筛胶体磨制成薯泥，或继续烘干得薯类全粉；将大米粉碎并过60目筛，大米粉与薯泥或全粉混合，通过在115℃温度下挤压成型，并在130℃温度下常压气流膨化处理50s，得到薯米。
优选地，所述薯类在0.8MPa蒸汽压力下去皮2.5～3min。
优选地，该方法还包含：调料包的制作，该调料包包含以下重量份数的组分：2份鸡肉粉或牛肉粉、0.5份鸡精调味料、0.5份植脂末、0.3份脱水香葱和2份食用盐；或，0.6份植脂末、0.2份脱水香葱、3份水果粉和2份白砂糖。
优选地，所述调料包的制作，为：将食盐炒制后与鸡肉粉或牛肉粉、鸡精调味料、植脂末充分混合形成混合粉料，将所述混合粉料与脱水香葱一起经粉菜合包机包装；或，将植脂末、脱水香葱、水果粉和白砂糖充分混合后形成混合粉料，将混合粉料与脱水香葱一起经粉菜合包机包装。
本发明的方便薯粥的加工方法，具有以下优点：
本发明采用新鲜的薯类，通过相关的工艺技术直接加工成全粉，完整地保留了其含有的营养成分，将新鲜薯类与大米结合，使大米营养更丰富，其中薯类干物质含量≥33％，再辅以鸡肉粉或牛肉粉或猪肉粉、鸡精调味料、植脂末、脱水蔬菜、食用盐、水果粉、白砂糖调味，制成的方便薯粥不仅具有代餐功效，而且营养健康、能预防疾病、口味丰富、食用方便。
本发明采用新鲜的薯类，红薯具有润肠通便的作用，其中丰富的膳食纤维能够很好的刺激肠道的蠕动，而且能够补中和血、益气生津。而且紫薯的热量较低，且几乎不含脂肪、胆固醇，防止糖类在体内转变成脂肪储存。紫薯还能够增强身体免疫力，紫薯中的黏液蛋白能够提高身体的免疫力。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种方便薯粥的加工方法，该方法包含：薯米的制作和调料包的制作，其中，薯米的制作包含以下步骤：
(1)称取新鲜薯类300kg，要求所使用的红薯、马铃薯、木薯、芋头出粉率≥20％，以确保干物质含量达标，表皮光滑、薯形完整、大小均匀、无冻害、无腐烂、无霉烂，允许机械伤、虫眼、生长裂痕，异形薯块的总含量≤5％，以确保产品质量，单个重量≥100g，如马铃薯、木薯、芋头、济薯15号、豫薯7号、豫薯13、南薯007、豫薯王、徐薯22、梅营1号、梅营7号等。将新鲜红薯经浸泡池和鼠笼洗薯机洗去表面泥沙及其他杂质，移至蒸汽去皮机中去皮，蒸汽压力0.8MPa，时间为2.5～3min；
(2)挑选品相良好的红薯清洗，洗干净的红薯必须在30min之内放入切丁机中切丁，厚薄约为1～1.5cm，防止氧化；
(3)将大小均匀的薯丁在浓度0.4％柠檬酸中浸泡8～10min，以防止氧化，然后置于气热杀青机中杀青，以将薯丁中的酶灭活，温度和速度根据杀青机的杀青效果调整，蒸汽温度不低于90℃，保证在8～12min之内出来的薯丁是熟的，色泽亮丽；
(4)杀青后的薯丁要及时冷却到40℃以下并在≥100目胶体磨30min内进行磨浆；
(5)将薯泥与60目大米粉混合，通过温度115℃挤压成型，130℃常压气流膨化处理50s，包装成80g/袋即可；
上述调料包包含以下组分：2g鸡肉粉、0.5g鸡精调味料、0.5g植脂末、0.3g脱水香葱和2g食用盐。具体地，调料包的制作为：将食盐炒制后与鸡肉粉、鸡精调味料、植脂末充分混合后形成混合粉料，将混合粉料与脱水香葱一起经粉菜合包机包装成调料包。
实施例2
一种方便薯粥的加工方法，与实施例1的基本相同，区别在于：调料包不同，该调料包包含以下组分：0.6g植脂末、0.2g脱水香葱、3g水果粉和2g白砂糖。具体地，将植脂末、脱水香葱、水果粉和白砂糖充分混合后形成混合粉料，将混合粉料与脱水香葱一起经粉菜合包机包装成调料包。
实施例3
一种方便薯粥的加工方法，与实施例1的基本相同，区别在于：薯米的制作时选取的新鲜红薯的单个重量≥50g；调料包包含以下组分：2g牛肉粉、0.5g鸡精调味料、0.5g植脂末、0.3g脱水香菜和2g食用盐。具体地，将食盐炒制后与牛肉粉、鸡精调味料、植脂末充分混合后形成混合粉料，将混合粉料与脱水香葱一起经粉菜合包机包装成调料包。
尽管本发明的内容已经通过上述优选实施例作了详细介绍，但应当认识到上述的描述不应被认为是对本发明的限制。在本领域技术人员阅读了上述内容后，对于本发明的多种修改和替代都将是显而易见的。因此，本发明的保护范围应由所附的权利要求来限定。
Claims (4)
1.一种方便薯粥的加工方法，其特征在于，该方法包含：
将出粉率≥20％的红薯、马铃薯、木薯、芋头去除表面杂质，在0.8MPa蒸汽压力下去皮；
待蒸汽去皮结束后，清洗，清洗结束后在30min之内切丁，得到大小均匀的薯丁；
将所述薯丁在浓度为0.4％的柠檬酸中浸泡8～10min，然后在气热杀青机中杀青，杀青的蒸汽温度不低于90℃以使8～12min杀青结束后薯丁蒸熟；
将杀青后的薯丁冷却到40℃以下并采用100目以上筛胶体磨制成薯泥，或继续烘干得薯类全粉；
将大米粉碎，并过60目筛，与薯泥或全粉混合，通过在115℃温度下挤压成型，并在130℃温度下常压气流膨化处理50s，得到薯米。
2.根据权利要求1所述的方便薯粥的加工方法，其特征在于，所述薯类在0.8MPa蒸汽压力下去皮2.5～3min。
3.根据权利要求1所述的方便薯粥的加工方法，其特征在于，该方法还包含：调料包的制作，该调料包包含以下重量份数的组分：2份鸡肉粉或牛肉粉、0.5份鸡精调味料、0.5份植脂末、0.3份脱水香葱和2份食用盐；或，0.6份植脂末、0.2份脱水香葱、3份水果粉和2份白砂糖。
4.根据权利要求3所述的方便薯粥的加工方法，其特征在于，所述调料包的制作，为：将食盐炒制后与鸡肉粉或牛肉粉、鸡精调味料、植脂末充分混合形成混合粉料，将所述混合粉料与脱水香葱一起经粉菜合包机包装；或，将植脂末、脱水香葱、水果粉和白砂糖充分混合后形成混合粉料，将混合粉料与脱水香葱一起经粉菜合包机包装。
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| CN115336723A (zh) * | 2022-07-13 | 2022-11-15 | 中国农业科学院农产品加工研究所 | 薯类全组分加工性能调控方法 |
| CN115644356A (zh) * | 2022-11-08 | 2023-01-31 | 四川光友薯业有限公司 | 薯类方便米饭加工方法 |
| CN116349853A (zh) * | 2023-04-27 | 2023-06-30 | 四川光友薯业有限公司 | 一种保鲜薯泥及其加工方法 |
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| CN109287999A (zh) * | 2018-11-09 | 2019-02-01 | 北京食品科学研究院 | 一种高占比薯类方便粥及其制备方法 |
| CN111543606A (zh) * | 2020-06-23 | 2020-08-18 | 四川光友薯业有限公司 | 一种薯类代餐粉及其制作方法 |
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| CN115644356A (zh) * | 2022-11-08 | 2023-01-31 | 四川光友薯业有限公司 | 薯类方便米饭加工方法 |
| CN116349853A (zh) * | 2023-04-27 | 2023-06-30 | 四川光友薯业有限公司 | 一种保鲜薯泥及其加工方法 |
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