CN114586885A - Method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials - Google Patents
Method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A process for preparing puffed particles from lotus seed and soybean protein isolate includes pretreating lotus seed to obtain powder mixture, mixing it with soybean protein isolate and additive, adding water, stirring, extruding while puffing, baking and cooling. The invention adopts lotus seeds as one of the raw materials and soybean protein isolate as the main raw material, finally produces the protein puffed product with lotus seed fragrance without adding food additives, has good puffing rate, crispness and taste, meets the requirements of customers and has good market sales prospect.
Description
Technical Field
The invention relates to the field of preparation of puffed food, in particular to a method for producing puffed particles by taking lotus seeds and isolated soy protein as raw materials.
Background
The puffed food is prepared by taking grains, potatoes or beans as main raw materials and puffing in a baking, frying, microwave or extrusion mode and the like, and has obviously increased volume and certain crispness.
The soybean protein isolate powder is taken as a raw material, and auxiliary materials such as starch, cocoa powder and the like are added, so that a new expanded protein granular product is developed and is sold well in the market. However, the taste is relatively single at present, and although the taste can be increased to a certain extent by adding food additives (such as flavoring agents and sweeteners), the influence on the expansion rate, the crispness, the nutritional value and the like of the product is inevitably caused, and particularly, the use of the food additives can cause certain misunderstanding of consumers.
Disclosure of Invention
The invention aims to provide a method for producing puffed particles by taking lotus seeds and soybean protein isolate as raw materials, and finally a puffed product with lotus seed fragrance is produced, no food additive is added, and the final puffing rate and the crispness are not reduced by adding the lotus seeds.
The technical scheme adopted by the invention for realizing the technical purpose is as follows: a method for producing puffed particles by taking lotus seeds and isolated soy protein as raw materials comprises the following steps of pretreating unhulled lotus seeds to obtain mixed powder, mixing the mixed powder, isolated soy protein powder and an additive, adding water, uniformly mixing, extruding, puffing, drying and cooling to obtain a product, pretreating the unhulled lotus seeds, and specifically:
1) cleaning lotus seed with shell, pressing lotus seed shell, adding clear water and cellulase, hydrolyzing for 40-60min, taking out, and cleaning;
2) performing secondary crushing and centrifugal separation to obtain lotus seed shells and lotus seeds, and respectively grinding to form lotus seed shell wet material powder and lotus seed meat wet material powder;
3) mixing the lotus meat wet powder, the dried lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, and uniformly stirring to form wet powder coated particles;
4) and (3) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container in a state of 0.8-1MPa and 180 ℃ for 1-2min, releasing the pressure within the longest 0.1s, and naturally cooling to obtain the mixed powder.
As an optimized scheme of the method for producing the puffed particles by taking the lotus seeds and the soybean protein isolate as raw materials, the lotus leaf extracting solution accounting for 10-30% of the total mass of the slurry is added into the slurry formed in the step 3), and then 20KV corona treatment is introduced into the slurry for 4-6 min.
As another optimization scheme of the method for producing the puffed particles by taking the lotus seeds and the soybean protein isolate as raw materials, the lotus leaf extracting solution is a liquid obtained by slicing fresh lotus leaves, mixing and pulping water and ethanol according to the mass ratio of 1:2:1, and filtering.
As another optimized scheme of the method for producing the puffed particles by using the lotus seeds and the isolated soy protein as raw materials, the mixed slurry subjected to the corona treatment in the step 3) is placed in a closed container, and the volume in the closed container is periodically increased and decreased to complete the permeation treatment of the mixed slurry.
As another optimization scheme of the method for producing the expanded particles by using the lotus seeds and the isolated soy protein as raw materials, when the volume of the closed container is periodically increased and decreased, the volume ratio of the minimum volume to the maximum volume is 1:5-10, and the periodic change frequency is 1000-2000 times per minute.
As another optimization scheme of the method for producing the puffed particles by using the lotus seeds and the soybean protein isolate as raw materials, the additive is formed by mixing cassava starch and cocoa powder according to the mass ratio of 5-50: 1.
As another optimization scheme of the method for producing the puffed particles by taking the lotus seeds and the soybean protein isolate as raw materials, the mass ratio of the mixed powder, the soybean protein isolate powder and the additive is 10-15:80-90: 3-5.
As another optimization scheme of the method for producing the puffed particles by taking the lotus seeds and the soybean protein isolate as raw materials, the extrusion puffing temperature is 85-128 ℃, the pressure is 13-30KPa, and the humidity is 30-60%.
As another optimization scheme of the method for producing the expanded particles by using the lotus seeds and the isolated soy proteins as the raw materials, the drying adopts microwave drying, the temperature is 100-.
Compared with the prior art, the invention has the following beneficial effects:
1) according to the invention, lotus seeds are used as one of raw materials, and the soybean protein isolate is used as a main raw material, so that the protein puffed product containing lotus seed fragrance is finally produced under the condition that no food additive is added, the puffing rate, the crispness and the taste are good, the requirements of customers are met, and meanwhile, the market sales prospect is good;
2) the processing method adopts the lotus seeds without husking as the raw materials for processing, not only simplifies the working procedures, but also applies the lotus seed shells as the raw materials to the product, and improves the faint scent of the lotus seeds in the final product while utilizing the nutritional ingredients in the lotus seed shells; more importantly, the lotus seed shells are specially treated, so that the expansion rate and the crispness of the final expanded product are not influenced;
3) in order to further enhance the lotus seed flavor of the puffed product, the lotus leaf extracting solution is added and corona treatment is carried out when the lotus seeds and the lotus meat are treated, so that the alkaloid, the liriodenine and other components in the lotus leaves are attached to the cellulose which is subjected to primary treatment and is not hydrolyzed in the form of biological salt under the electric field force, the content of the bound water of the cellulose of lotus seed shells and the fatty acid, the amino acid and the like in the lotus meat is increased, and the puffing rate and the crispness of the lotus seed shells are further improved;
4) according to the invention, the lotus meat, the lotus seed shells and the lotus leaf extracting solution are placed in the closed container, and the volume of the container is periodically and rapidly changed, so that the lotus meat and the lotus seed shells form a loose structure, the bound water content is increased, and the expansion rate and the crispness of the lotus meat and the lotus seed shells are finally improved.
Drawings
FIG. 1 is a schematic process flow diagram of the present invention;
FIG. 2 is a schematic view of an embodiment of a cyclic volume change closed container with corona treatment function;
FIG. 3 is a schematic view of the push-pull plate of FIG. 2 and its attached structure;
FIG. 4 is a schematic view of the corona discharge electrode of FIG. 2;
fig. 5 is a schematic diagram of an embodiment of a side view of fig. 4.
Reference numerals: 1. the device comprises a closed shell, 101, a slurry inlet pipe, 102, a slurry discharge pipe, 103, a variable cavity, 2, a push-pull plate, 201, a ceramic substrate, 202, a rubber substrate, 203, a conducting layer, 204, a current guide needle, 205, a metal guide strip, 3, a corona discharge electrode, 301, an annular stable part, 302, an insulating layer, 303, a transmission area, 304, a discharge bulge, 305, a metal conducting plate, 306 and a ceramic supporting plate.
Detailed Description
The technical solutions of the present invention are further described in detail with reference to specific examples, and the parts of the present invention that are not described in detail in the following examples are all the prior art known or should be known to those skilled in the art.
Example 1
As shown in fig. 1, a method for producing puffed particles by using lotus seeds and isolated soy protein as raw materials comprises the following production processes:
1) selecting fresh lotus seeds, washing the fresh lotus seeds with clear water, sieving the washed lotus seeds, dividing the lotus seeds into a plurality of particle size grades according to the sizes of the lotus seeds, independently feeding the lotus seeds in each particle size grade into a double-roller extruder, wherein the gap of the double-roller extruder is slightly smaller than the size of the lotus seeds which are not shelled in the particle size grade, and the aperture of the lotus seeds is actually the same as that of a sieve mesh;
through extrusion of the double-roll extruder, the lotus seed shells are fractured, part of the lotus seeds are also fractured, and the lotus seed shells and the lotus seeds are not separated;
2) adding clean water and cellulose compound enzyme into the cracked lotus seeds for hydrolysis treatment, wherein the addition of water can enable the lotus seeds on the surface layer to float, the selection and addition of the cellulose compound enzyme are determined according to the amount of the lotus seeds, generally 1kg of unpeeled lotus seeds are added with 0.2g of the compound enzyme, the hydrolysis time is determined according to the weight of the soaked lotus seeds and is controlled within 40min, and then the lotus seeds are fished out for cleaning;
because the lotus seed shell is slightly acidic, when the lotus seed shell is added into water for soaking treatment, the provided acidic environment can promote cellulose enzymolysis;
3) crushing the washed lotus seeds with shells for the second time by using a crusher to form a granular mixture, adding the granular mixture into water for centrifugal separation, thereby separating the lotus seed shells and the lotus seeds, and then respectively grinding the lotus seed shells and the lotus seeds into powder, wherein the grain size of the ground powder is generally 100 meshes;
4) mixing the lotus seed meat wet material powder, the lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, and uniformly stirring to form wet powder coated particles;
5) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container in a state of 0.8MPa and 160 ℃ for 1min, then releasing pressure instantly, naturally cooling to obtain mixed powder, and finishing pretreatment of the un-shelled lotus seeds; after high pressure and overheating treatment, pressure is released instantly, so that water and redundant water in the coated particles are changed into vapor to be released, the internal structure is damaged, and the redundant water is evaporated;
6) selecting commercially available cassava starch and cocoa powder, mixing the cassava starch and the cocoa powder according to the mass ratio of 5:1 to form an additive, mixing the mixed powder obtained after pretreatment in the step 5), commercially available soybean protein isolate powder and the additive according to the mass ratio of 10:80:3, adding water, and uniformly mixing to finally form a raw material with the water content of 30%;
7) feeding the raw materials into an extrusion device, and extruding and expanding under the conditions that the temperature is 85 ℃ and the pressure is 13 KPa;
8) drying the extruded and puffed product by microwave, controlling the drying temperature at 100 ℃ and the microwave frequency at 3000MHz, and naturally cooling after drying;
9) and crushing the naturally cooled puffed product to the required particle size of the product, and carrying out vacuum packaging to obtain the final product.
In the embodiment, the mass ratio of the wet lotus seed meat powder, the lotus seed shell powder and the water, and the preparation of the cassava starch and the cocoa powder as additives are the optimal ratios obtained by synthesizing factors such as the mouthfeel after a plurality of experiments, and the products of the invention can be prepared in other ratios, but the mouthfeel is slightly poor;
the foregoing is a basic embodiment of the present invention, and further modifications, optimizations and limitations can be made on the foregoing, so as to obtain the following examples:
example 2
A method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials comprises the following production processes:
1) selecting fresh lotus seeds, washing the fresh lotus seeds with clear water, sieving the washed lotus seeds, dividing the lotus seeds into a plurality of particle size grades according to the sizes of the lotus seeds, independently feeding the lotus seeds in each particle size grade into a double-roller extruder, wherein the gap of the double-roller extruder is slightly smaller than the size of the lotus seeds which are not shelled in the particle size grade, and the actual size of the lotus seeds is smaller than the aperture of a sieve mesh by 1 mm;
through extrusion of the double-roll extruder, the lotus seed shells are fractured, part of the lotus seeds are also fractured, and the lotus seed shells and the lotus seeds are not separated;
2) adding clean water and cellulose compound enzyme into the cracked lotus seeds for hydrolysis treatment, wherein the addition of water can enable the lotus seeds on the surface layer to float, the selection and addition of the cellulose compound enzyme are determined according to the amount of the lotus seeds, generally 1kg of unpeeled lotus seeds are added with 0.5g of the compound enzyme, the hydrolysis time is determined according to the weight of the soaked lotus seeds and is controlled to be 60min, and then the lotus seeds are fished out for cleaning;
because the lotus seed shell is slightly acidic, when the lotus seed shell is added into water for soaking treatment, the provided acidic environment can promote cellulose enzymolysis;
3) crushing the washed lotus seeds with shells for the second time by using a crusher to form a granular mixture, adding the granular mixture into water for centrifugal separation, thereby separating the lotus seed shells and the lotus seeds, and then respectively grinding the lotus seed shells and the lotus seeds into powder, wherein the grain size of the ground powder is generally 120 meshes;
4) mixing the lotus meat wet powder, the dried lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, and uniformly stirring to form wet powder coated particles;
5) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container in a state of 1MPa and 180 ℃ for 2min, releasing pressure within 0.05s, naturally cooling to obtain mixed powder, and finishing pretreatment of the un-shelled lotus seeds;
6) selecting commercially available cassava starch and cocoa powder to be mixed according to the mass ratio of 50:1 to form an additive, mixing the mixed powder obtained after pretreatment in the step 5), commercially available soybean protein isolate powder and the additive according to the mass ratio of 15:90:5, adding water, and uniformly mixing to finally form a raw material with the water content of 60%;
7) feeding the raw materials into an extrusion device, and extruding and expanding under the conditions that the temperature is 128 ℃ and the pressure is 30 KPa;
8) drying the extruded and puffed product by microwave, controlling the drying temperature to be 128 ℃ and the microwave frequency to be 5000MHz, and naturally cooling after drying;
9) and crushing the naturally cooled puffed product to the required particle size of the product, and carrying out vacuum packaging to obtain the final product.
Example 3
A method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials comprises the following production processes:
1) selecting fresh lotus seeds, elutriating with clear water, sieving the cleaned lotus seeds, dividing the lotus seeds into a plurality of particle size grades according to the size of the lotus seeds, independently feeding the lotus seeds with each particle size grade into a double-roller extruder, wherein the gap of the double-roller extruder is slightly smaller than the size of the lotus seeds without husking of the particle size grade, and the actual aperture of the lotus seeds is 2mm smaller than that of a sieve mesh;
through extrusion of the double-roll extruder, the lotus seed shells are fractured, part of the lotus seeds are also fractured, and the lotus seed shells and the lotus seeds are not separated;
2) adding clean water and cellulose compound enzyme into the cracked lotus seeds for hydrolysis treatment, wherein the addition of water can enable the lotus seeds on the surface layer to float, the selection and addition of the cellulose compound enzyme are determined according to the amount of the lotus seeds, generally 1kg of un-peeled lotus seeds are added with 0.35g of the compound enzyme, the hydrolysis time is determined according to the weight of the soaked lotus seeds and is controlled within 50min, and then the lotus seeds are fished out for cleaning;
because the lotus seed shell is slightly acidic, when the lotus seed shell is added into water for soaking treatment, the provided acidic environment can promote cellulose enzymolysis;
3) crushing the washed lotus seeds with shells for the second time by using a crusher to form a granular mixture, adding the granular mixture into water for centrifugal separation, thereby separating the lotus seed shells and the lotus seeds, and then respectively grinding the lotus seed shells and the lotus seeds into powder, wherein the grain size of the ground powder is generally 110 meshes;
4) mixing the lotus meat wet powder, the dried lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, and uniformly stirring to form wet powder coated particles;
5) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container at 0.9MPa and 170 ℃ for 1.5min, releasing pressure within 0.1s, naturally cooling to obtain mixed powder, and finishing pretreatment of the un-shelled lotus seeds;
6) selecting commercially available cassava starch and cocoa powder to be mixed according to the mass ratio of 30:1 to form an additive, mixing the mixed powder obtained after pretreatment in the step 5), commercially available soybean protein isolate powder and the additive according to the mass ratio of 12.5:85:4, adding water, and uniformly mixing to finally form a raw material with the water content of 45%;
7) feeding the raw materials into an extrusion device, and extruding and expanding under the conditions that the temperature is 105 ℃ and the pressure is 22 KPa;
8) drying the extruded and puffed product by microwave, controlling the drying temperature to be 114 ℃ and the microwave frequency to be 4000MHz, and naturally cooling after drying;
9) and crushing the naturally cooled puffed product to the required particle size of the product, and carrying out vacuum packaging to obtain the final product.
Example 4
A method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials comprises the following production processes:
1) selecting fresh lotus seeds, elutriating with clear water, sieving the cleaned lotus seeds, dividing the lotus seeds into a plurality of particle size grades according to the size of the lotus seeds, independently feeding the lotus seeds with each particle size grade into a double-roller extruder, wherein the gap of the double-roller extruder is slightly smaller than the size of the lotus seeds without husking of the particle size grade, and the size of the gap is actually the same as the aperture of a sieve screen;
through extrusion of the double-roll extruder, the lotus seed shells are fractured, part of the lotus seeds are also fractured, and the lotus seed shells and the lotus seeds are not separated;
2) adding clear water and cellulose compound enzyme into the cracked lotus seeds for hydrolysis treatment, wherein the addition of water can enable the lotus seeds on the surface layer to float, the selection and addition of the cellulose compound enzyme are determined according to the amount of the lotus seeds, generally 1kg of unpeeled lotus seeds are added with 0.5g of the compound enzyme, the hydrolysis time is determined according to the weight of the soaked lotus seeds and is controlled within 40min, and then the lotus seeds are fished out for cleaning;
because the lotus seed shell is slightly acidic, when the lotus seed shell is added into water for soaking treatment, the provided acidic environment can promote cellulose enzymolysis;
3) crushing the washed lotus seeds with shells for the second time by using a crusher to form a granular mixture, adding the granular mixture into water for centrifugal separation, thereby separating the lotus seed shells and the lotus seeds, and then respectively grinding the lotus seed shells and the lotus seeds into powder, wherein the grain size of the ground powder is generally 120 meshes;
4) mixing the lotus meat wet powder, the dried lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, adding a lotus leaf extracting solution accounting for 10 percent of the total mass of the slurry into the slurry, introducing 20KV corona treatment for 4min, and uniformly stirring to form wet powder coated particles;
the lotus leaf extracting solution is a liquid obtained by filtering a pulp formed by mixing and pulping fresh lotus leaves after being sliced, water and ethanol according to the mass ratio of 1:2: 1;
5) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container at 0.8MPa and 160 ℃ for 1min, releasing pressure within 0.01s, naturally cooling to obtain mixed powder, and finishing pretreatment of the un-shelled lotus seeds;
6) selecting commercially available cassava starch and cocoa powder to be mixed according to the mass ratio of 20:1 to form an additive, mixing the mixed powder obtained after pretreatment in the step 5), commercially available soybean protein isolate powder and the additive according to the mass ratio of 12:85:4, adding water, and uniformly mixing to finally form a raw material with the water content of 30%;
7) feeding the raw materials into an extrusion device, and extruding and expanding the raw materials under the conditions that the temperature is 90 ℃ and the pressure is 20 KPa;
8) drying the extruded and puffed product by microwave, controlling the drying temperature at 110 ℃ and the microwave frequency at 3500MHz, and naturally cooling after drying;
9) and crushing the naturally cooled puffed product to the required particle size of the product, and carrying out vacuum packaging to obtain the final product.
Example 5
The process flow of the embodiment is basically the same as that of the embodiment 4, except that in the step 4), the wet lotus meat powder, the dried lotus seed shell powder and water are mixed in a ratio of 6: 1: 3 to form slurry, adding lotus leaf extract accounting for 30 percent of the total mass of the slurry into the slurry, introducing 20KV corona treatment for 6min, and uniformly stirring to form wet powder coated particles, wherein the rest steps are the same.
Example 6
The process flow of the embodiment is basically the same as that of the embodiment 4, except that in the step 4), the wet lotus meat powder, the dried lotus seed shell powder and water are mixed in a ratio of 6: 1: 3 to form slurry, adding a lotus leaf extracting solution accounting for 20 percent of the total mass of the slurry into the slurry, introducing 20KV of corona treatment for 5min, and uniformly stirring to form wet powder coated particles, wherein the rest steps are the same.
Example 7
The process flow of the embodiment is basically the same as that of the embodiment 4, except that in the step 4), the wet lotus meat powder, the dried lotus seed shell powder and water are mixed in a ratio of 6: 1: 3 to form slurry, adding a lotus leaf extracting solution accounting for 10 percent of the total mass of the slurry into the slurry, and then introducing 20KV corona treatment for 4 min; after corona treatment, the mixed slurry is placed in a closed container, the volume in the closed container is periodically increased and decreased, the permeation treatment of the mixed slurry is completed, finally, the mixed slurry is uniformly stirred to form wet powder coating particles, and the other steps are the same.
In this embodiment, when the volume of the closed container is periodically increased and decreased, the volume ratio of the minimum volume to the maximum volume is 1:5, and the periodic variation frequency is 1000 times per minute.
Of course, in this embodiment, the corona treatment and the osmosis treatment can be performed simultaneously by using a special apparatus, as shown in fig. 2 to 5, the structure of which will be described in detail in the following.
Example 8
This example is substantially the same as the process flow of example 7, except that the volume ratio of the minimum volume to the maximum volume is 1:10 when the volume of the closed vessel is periodically increased and decreased in the permeation treatment, the frequency of the periodic change is 2000 times per minute, and the remaining steps are the same.
Example 9
This example is substantially the same as the process flow of example 7, except that the volume ratio of the minimum volume to the maximum volume is 1:7.5 when the volume of the closed vessel is periodically increased and decreased in the permeation treatment, the frequency of the periodic change is 1500 times per minute, and the rest of the steps are the same.
In examples 7 to 9, the closed vessel for the permeation treatment may have the following structure:
as shown in fig. 2-5, a lotus seed pretreatment device, which is a composite device for loosening and corona-treating slurry formed by lotus seed shells and lotus seeds, comprises a cylindrical closed shell 1 and push-pull plates 2 symmetrically arranged at two ends of the closed shell 1, wherein a variable cavity 103 with variable volume is formed between the two push-pull plates 2, the two push-pull plates 2 are driven by a power device to move back and forth along the inner axis of the closed shell 1, so that the volume of the variable cavity 103 changes periodically, the two push-pull plates 2 move synchronously or oppositely, and the power device is of the existing structure, such as a crank guide rod mechanism; a pulp inlet pipe 101 and a pulp outlet pipe 102 with control valves are arranged at different positions on the closed shell 1;
a corona discharge electrode 3 connected with a corona machine is arranged in the middle of the variable cavity 103, the corona discharge electrode 3 comprises an annular stabilizing member 301 fixed around the inner cavity of the closed shell 1, at least two ceramic support plates 306 are arranged in a circular area formed by the annular stabilizing member 301, and the ceramic support plates 306 divide the circular area into a transmission area 303 so as not to influence the flow of slurry in the closed shell 1; an insulating layer 302 is distributed on the surface of a ceramic support plate 306, a metal conducting plate 305 is arranged in the ceramic support plate 306, a discharging bulge 304 is distributed on the metal conducting plate 305, the top end of the discharging bulge 304 penetrates out of the insulating layer 302 to form a discharging tip, the metal conducting plate 305 is connected with a corona machine through a wire, when the corona machine is started, current is transmitted to the discharging bulge 304 through the metal conducting plate 305, and slurry is discharged along the discharging tip;
the ceramic support plates 306 are generally arranged in a cross shape with two or three in a shape like a Chinese character 'mi', as shown in fig. 5, all the metal conductive plates 305 in the ceramic support plates 306 are of an integral structure, and do not affect the current conduction; the discharge protrusion 304 thereon is cylindrical in nature, but the top end is a conical tip;
the push-pull plate 2 comprises a ceramic substrate 201 made of wear-resistant rubber, the back of the ceramic substrate 201 is connected with a power device through a connecting rod, the power device drives the ceramic substrate 201 to reciprocate, the rubber substrate 202 is fixed on the front of the ceramic substrate 201, a conducting layer 203 is arranged in the rubber substrate 202, current guide pins 204 are distributed on the conducting layer 203, the tips of the current guide pins 204 penetrate through the rubber substrate 202 and then are exposed in the variable accommodating cavity 103 to form a receiving base point for guiding current to penetrate through slurry, a metal guide bar 205 is arranged on the inner wall surface of the closed shell 1, the length two ends of the metal guide bar 205 do not exceed the moving area of the push-pull plate 2, the edge of the conducting layer 203 keeps contact with the metal guide bar 205 in the reciprocating motion process of the push-pull plate 2 in the closed shell 1, and the metal guide bar 205 penetrates through a conducting wire to the closed shell 1 and then is safely grounded.
The products of the above examples 1 to 9 were subjected to the following index tests:
1) routine index detection
The moisture content is measured according to the method specified in GB/T5009.3 determination of moisture in food;
the acid value is determined according to the method specified in GB/T5009.229 determination of acid value in national food safety Standard;
the peroxide value is measured according to the method specified in GB/T5009.227 determination of peroxide value in national food safety standards;
and (3) judging the qualified standard in the product storage period:
moisture content: less than or equal to 7 percent;
acid value: less than or equal to 5 mg/g;
peroxide number: less than or equal to 0.25g/100 g;
sensory: has crisp taste and no foreign flavor
The evaluation by combining the parameters is as follows: the quality of the product is qualified within 9 months of shelf life (constant temperature culture at 37 ℃ for 3 months).
Finished product acceleration test conditions: the temperature is 37 deg.C, humidity is 70%, and the culture is performed in a constant temperature and humidity incubator for 3 months, as shown in tables 1-9 below.
As can be seen from the indexes of the products of examples 1-9 in the above tables 1-9 within 90 days, the moisture, acid value and peroxide value all meet the national standards; moreover, it can be seen from the data that the initial moisture (0 day of incubation) for examples 4-6 is significantly less than that of examples 1-3, while the initial moisture (0 day of incubation) for examples 7-9 is also significantly less than that of examples 4-6, indicating that the moisture evolution in the material of examples 7-9 after extrusion is significantly greater than that of examples 4-6 and also greater than that of examples 1-3; meanwhile, analyzing the moisture growth trend of 0-90d in examples 1-9, it is obvious that the water absorption of examples 7-9 is more, and the expansion degree and the crispness are better than those of examples 4-6 and are better than those of examples 4-6 from the side, and the expansion degree and the crispness of examples 4-6 are also better than those of examples 1-3, and the penetration treatment and the corona treatment are also laterally proved to improve the expansion degree and the crispness of the final product;
2) degree of swelling
The products of examples 1 to 9 were all prepared as cylindrical pellets, 10 samples were randomly taken from the product of one example, the diameter of each sample was measured with a vernier caliper, the cross-sectional area of each extrudate was calculated, the cross-sectional area of the product was averaged, and the degree of expansion was calculated according to the following formula:
the degree of expansion is the extrudate cross-sectional area/abrasive tool cross-sectional area.
The calculated puffing data for examples 1-9 are shown in the following table:
as can be seen from the data in the above table, the degree of expansion of examples 1-3 was substantially maintained between 4.37 and 4.97, subject to the water content, extrusion temperature and extrusion pressure; in the examples 4-6, because the water content, the extrusion temperature and the pressure are the same, the difference is that the amount of the lotus leaf extracting solution and the time of the corona treatment are different, but the expansion degree is basically kept between 5.7 and 6.07 and is higher than that of the examples 1-3, namely, the expansion degree of the product can be obviously improved through the corona treatment; in examples 7 to 9, compared with examples 4 to 6, the difference is that the bulking degree is kept between 6.57 and 6.83, which is higher than that of examples 4 to 6, by additionally adding the osmotic treatment, that is, the bulking degree of the product can be further improved by the osmotic treatment.
3) Brittleness
Two sets of comparative examples were designed as follows:
comparative example 1: the preparation process is the same as that in the embodiment 1, except that the mixed powder is replaced by the powder ground by the lotus seeds after husking, but the pretreatment operation in the embodiment 1 is not carried out;
comparative example 2: the preparation process is the same as that of example 1, except that the wheat starch is replaced by the mixed powder;
hardness and brittleness measurements were performed on the products of examples 1-9 and the products of comparative examples 1-2.
The specific test method comprises the following steps: the measurement was carried out in compression mode (HDP/VB) using a texture analyzer (model TA-XT2i, available from Stable MicroSystem, UK) in which the hardness value is equal to the peak value of the force in the curve, i.e. the maximum force required for the sample to break, in "g", the greater the value, the harder the product; the brittleness value is expressed in units of "number" in terms of how many peaks are generated at the time of texture testing. The greater the number of peaks produced, the better the crispness of the product, and conversely, the poorer the crispness of the product. The type of the probe is as follows: HDP/VB aluminum probe; speed before measurement: 2.0 mm/s; measuring speed: 1.0 mm/s; speed after measurement: 1.0 mm/s; strain displacement: 50 percent; initiating force: 50 kg; initiation type: and (4) automatic.
10 samples were taken for each example and averaged after each measurement. Comparing the test results of the embodiments, obtaining P less than 0.05 by a statistical analysis method, which shows that the average number difference of the samples has statistical significance, and the specific test results are shown in the following table:
as can be seen from the data in the table above, the lotus seed powder is adopted in the comparative example 1, but the pretreatment operation is not carried out, the starch is adopted in the comparative example 2, and the results show that the hardness of the comparative example 1 is greater than that of the examples 1-3, the brittleness of the comparative example 1 is less than that of the examples 1-3, the hardness of the comparative example 2 is slightly less than that of the examples 1-3, and the brittleness of the comparative example 2 is not much different, namely, the influence of the addition of the lotus seed can be reduced, and the hardness and the brittleness of the lotus seed can be close to those of the starch product; the hardness of the products of the embodiments 4-6 is less than that of the embodiments 1-3, and the brittleness of the products is greater than that of the embodiments 1-3, namely, the brittleness of the products can be effectively improved through corona treatment; the products of examples 7 to 9, which had hardness lower than that of examples 4 to 6 and brittleness higher than that of examples 4 to 6, were subjected to the infiltration treatment, and the crispness of the products was further improved.
4) Mouth feel contrast experiment
Two sets of comparative examples were designed as follows:
comparative example 1: the preparation process is the same as that in the embodiment 1, except that the mixed powder is replaced by the powder ground by the lotus seeds after husking, but the pretreatment operation in the embodiment 1 is not carried out;
comparative example 2: the preparation process is the same as that in example 1, except that the mixed powder is replaced by wheat starch;
the products of examples 1-9 and comparative examples 1-2 were subjected to a mouth feel test.
Sampling 100 men and women with the ages of 18-40 years, respectively tasting the products of the comparative example 1, the comparative example 2 and the examples 1-9, and scoring, wherein the scores of all people in a certain product are selected and then averaged to serve as a final score of the product;
and (3) scoring rules: the product is divided into five items of fineness (the more exquisite the taste is, the higher the score is), crispness (the more crispy the taste is, the higher the score is), hardness (the harder the score is, the higher the score is), tooth-sticking degree (the more tooth-sticking the score is, the lower the score is), and granular sensation (the stronger the granular sensation is, the lower the score is when the tongue is tasted), wherein each item is 20 points which are full, and is divided into four grades of extreme difference (1), difference (5), good (15) and good (20), and the scores of the product are obtained by adding the five items;
note that: brushing teeth after each product is tasted, and after 10 minutes, tasting the next product again;
the final scores for comparative example 1, comparative example 2, examples 1-9 were as follows:
from the above data, it can be seen that although the products of examples 1-9 of the present invention contain lotus seed husk, the fineness, crispness, hardness and graininess of the products all reach or exceed the taste of the starch products (comparative example 2), while in comparative example 1, lotus seeds are added, but the products have obvious graininess, crispness and fineness when tasting without pretreatment.
5) Odor test
Scoring purposes and rules: checking whether the lotus seed faint scent exists, grading according to the rich degree of the lotus seed faint scent, and respectively scoring for 0, 5 and 10;
comparative example 1: the preparation process is the same as that in the embodiment 1, except that the mixed powder is replaced by the powder ground by the lotus seeds after husking, but the pretreatment operation in the embodiment 1 is not carried out;
comparative example 2: the preparation process is the same as that of example 4, except that the lotus leaf extract is added, but the lotus leaf extract is not processed by corona treatment;
sampling 100 men and women with the ages of 18-40 years, respectively tasting the products of the comparative example 1, the comparative example 2 and the examples 1-9, and scoring, wherein the scores of all people in a certain product are selected and then averaged to serve as a final score of the product;
the final scores for comparative example 1, examples 1-9 were as follows:
from the data, although the lotus seed pulp is added in the comparative example 1, compared with the examples 1-3 of the invention, the lotus seed faint scent is inferior to the product of the invention after pretreatment without pretreatment, that is, the invention can better emit the faint scent of the lotus seed after pretreatment operation of the lotus seed;
the product scores of the comparative example 2 and the examples 4-6 are larger than those of the examples 1-3, which shows that the flavor of the product can be effectively improved by adding the lotus leaf extracting solution, and the scores of the examples 4-6 are larger than those of the comparative example 2, which shows that the flavor of the lotus seed of the product is also improved to a certain extent by corona treatment;
the product scores of examples 7-9 were slightly less than those of examples 4-6, indicating that some of the flavor was lost but not much affected by the osmotic treatment.
Claims (9)
1. A method for producing puffed particles by taking lotus seeds and isolated soy protein as raw materials comprises the steps of pretreating unhulled lotus seeds to obtain mixed powder, mixing the mixed powder, isolated soy protein powder and an additive, adding water, uniformly mixing, extruding, puffing, drying and cooling to obtain the product, and is characterized in that the unhulled lotus seeds are pretreated, and the method specifically comprises the following operations:
1) cleaning lotus seed with shell, pressing lotus seed shell, adding clear water and cellulase, hydrolyzing for 40-60min, taking out, and cleaning;
2) performing secondary crushing and centrifugal separation to obtain lotus seed shells and lotus seeds, and respectively grinding to form lotus seed shell wet material powder and lotus seed meat wet material powder;
3) mixing the lotus meat wet powder, the dried lotus seed shell powder and water in a proportion of 6: 1: 3 to form slurry, and uniformly stirring to form wet powder coated particles;
4) and (3) putting the wet powder coated particles into a pressure container, introducing nitrogen into the pressure container, heating by using microwave, finally keeping the pressure container in a state of 0.8-1MPa and 180 ℃ for 1-2min, releasing the pressure within the longest 0.1s, and naturally cooling to obtain the mixed powder.
2. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 1, wherein the method comprises the following steps: adding a lotus leaf extracting solution accounting for 10-30% of the total mass of the slurry into the slurry formed in the step 3), and then introducing 20KV corona treatment for 4-6 min.
3. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 2, wherein the method comprises the following steps: the lotus leaf extracting solution is prepared by slicing fresh lotus leaves, mixing and pulping water and ethanol according to the mass ratio of 1:2:1 to form slurry, and filtering.
4. The method for producing puffed particles from lotus seed and soybean protein isolate as raw materials according to claim 2, wherein the method comprises the following steps: and (3) placing the mixed slurry subjected to the corona treatment in the step 3) into a closed container, and periodically increasing and decreasing the volume in the closed container to finish the permeation treatment of the mixed slurry.
5. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 4, wherein the method comprises the following steps: when the volume of the closed container is periodically increased and decreased, the volume ratio of the minimum volume to the maximum volume is 1:5-10, and the periodic change frequency is 1000-2000 times per minute.
6. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 1, wherein the method comprises the following steps: the additive is formed by mixing cassava starch and cocoa powder according to the mass ratio of 5-50: 1.
7. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 1, wherein the method comprises the following steps: the mass ratio of the mixed powder, the soybean protein isolate powder and the additive is 10-15:80-90: 3-5.
8. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 1, wherein the method comprises the following steps: the extrusion temperature is 85-128 ℃, the pressure is 13-30KPa, and the humidity is 30-60%.
9. The method for producing puffed particles with lotus seed and soybean protein isolate as raw materials according to claim 1, wherein the method comprises the following steps: the drying adopts microwave drying, the temperature is 100-.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254006A (en) * | 2008-03-06 | 2008-09-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Lotus seed dilated food and method of preparing the same |
| CN105454623A (en) * | 2016-01-20 | 2016-04-06 | 山东禹王生态食业有限公司 | High-protein particles and preparation method thereof |
| CN109820178A (en) * | 2019-04-04 | 2019-05-31 | 福建农林大学 | A kind of preparation method of instant lotus seed |
| CN111802679A (en) * | 2020-07-17 | 2020-10-23 | 苏州凯灵食品有限公司 | Microwave temperature-changing pressure-difference swelling dryer |
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- 2022-03-31 CN CN202210334725.9A patent/CN114586885A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254006A (en) * | 2008-03-06 | 2008-09-03 | 湖北省农业科学院农产品加工与核农技术研究所 | Lotus seed dilated food and method of preparing the same |
| CN105454623A (en) * | 2016-01-20 | 2016-04-06 | 山东禹王生态食业有限公司 | High-protein particles and preparation method thereof |
| CN109820178A (en) * | 2019-04-04 | 2019-05-31 | 福建农林大学 | A kind of preparation method of instant lotus seed |
| CN111802679A (en) * | 2020-07-17 | 2020-10-23 | 苏州凯灵食品有限公司 | Microwave temperature-changing pressure-difference swelling dryer |
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