CN114601106A - 一种风味优化和防止变形的速冻红桃粿的制作方法 - Google Patents
一种风味优化和防止变形的速冻红桃粿的制作方法 Download PDFInfo
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Abstract
本发明涉及食品加工技术领域,公开了一种风味优化和防止变形的速冻红桃粿的制作方法。主要包括以下重量份的各组分:0.02份红曲米粉、4份粘米粉、0.5份生粉或面粉、0.5份糯米粉、红曲米粉0.2份、5份水、4份糯米、0.2份猪肉、0.8份香菇干、0.2份虾米、1份花生仁、0.1份葱花、0.15份食用油、0.05份猪油、0.76份调味品;本发明经过大量针对性地研究,对粿皮进行配方改良,进一步结合螺旋式速冻制备工艺,可有效改善红桃粿解冻和复蒸后的品质和外观外形,有效防止解冻或复蒸后粿皮出现表皮皲裂、干瘪变形、塌陷等现象。整个过程操作简单,可适合大规模工业化连续性生产。
Description
技术领域
本发明涉及食品加工技术领域,特别是涉及一种风味优化和防止变形的速冻红桃粿的制作方法。
背景技术
红桃粿是一种米制食品,取桃果造型而得名。桃果象征长寿,反映祈福祈寿的愿望,代表平安康健,延年益寿。其制作用到的糯米中含有磷、铁、维生素B1、维生素B2等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃。其以丰富的营养价值与出色的品貌令人食指大动。
目前,现有为公众所知的红桃粿制作工艺大都为纯手工制作加工过程较为繁复,制作过程和质量也大都没有既定标准,且无法长时间储存,进行工业化批量生产的难度较大。且在实际生产中,红桃粿粿皮在速冻时容易出现开裂等问题,导致复蒸后产品口感差。因此,有必要对红桃粿的制作工艺进行改进和开发。
发明内容
本发明针对现有技术存在的不足,本发明提供了一种风味优化和防止变形的速冻红桃粿的制作方法,其有益效果在于对红桃粿皮配方的改良,在特定配方制作工艺下,有效防止解冻或复蒸后粿皮出现表皮皲裂、干瘪变形、塌陷等现象,同时有效改善其色泽并提升馅料的保水能力。
本发明的首要目的是提供一种速冻红桃粿皮。
本发明的另一目的是提供一种速冻红桃粿。
本发明的再一目的是提供上述速冻红桃粿的制备方法。
本发明的上述目的是通过以下技术方案实现的:
本发明首先提供了一种速冻红桃粿皮,包含以下重量份的各组分:4份粘米粉、0.5份生粉或面粉、0.5份糯米粉、红曲米粉0.2份、0.05份盐、乳化剂(单双甘油脂肪酸酯2.5%)、增稠剂(羟丙基二淀粉磷酸酯10%);
鉴于传统手工红桃粿皮只有米粉、面粉、食用盐等原料,如此配方下制备的红桃粿在速冻过程中极易造成破坏,导致水分流失,淀粉老化等问题。在本发明所提供的速冻红桃粿皮中通过添加乳化剂和增稠剂可以有效改善红桃粿复蒸后品质,可延长红桃粿的储存时间。
优选地,乳化剂(单双甘油脂肪酸酯)用于特种油脂结晶过程的调节,油脂加工过程可加快油脂结晶速度,减缓晶型变化,进而克服本产品中油脂在储存过程中β′晶型易转化成β晶型而导致产品质量不稳定。其中增稠剂(羟丙基二淀粉磷酸酯)的添加量为1.2%,本发明通过大量实验总结,使采用该特定添加量,得面团的面筋特性、粉质特性和拉伸特性达到最佳可以较好的改善红桃粿皮的品质。
特别的,所选乳化剂类型,还可以为蒸馏单甘酯、硬脂酰酸钠、硬脂酰乳酸钠、双乙酰酒石酸单甘油酯、蔗糖脂肪酯等常用食品乳化剂;
特别的,增稠剂类型,还可以为黄原胶、酪蛋白酸钠、***胶等常用食品增稠剂;
上述速冻红桃粿皮的制作方法,包括如下步骤:
S1.将粘米粉、生粉或面粉、糯米粉、食用盐、乳化剂、增稠剂,混合置于真空和面机的容器中,加入煮沸的开水5份,搅拌呈棉絮状剩余一点干粉的状态即可;
S2.待棉絮状的面团冷却至室温时,将红曲米粉与水等比例混合,在揉面过程中少次多量的加入,直至面团呈现出浅粉色;
S3.其中和皮时间6-8分/次,和面总时长设定在20分钟,并在和面过程中适当加入猪油,待冷却后即得到所述速冻红桃粿皮;
除了上述速冻红桃粿皮,本发明还提供了一种红桃粿馅料,包含以下重量份的各组分:4份糯米、0.2份猪肉、0.8份香菇干、0.2份虾米、1份花生仁、0.1份葱花、0.15份食用油、0.05份猪油、腌肉调味料(0.02生抽、0.02份老抽、0.01份盐、0.02份淀粉)、馅料调味料(0.01份生抽、0.01份老抽、0.02份胡椒粉、0.01份鱼露、0.01份盐)、食品添加剂保水剂(0.0008份复合磷酸盐)。
优选地,食品添加剂保水剂(复合磷酸盐)可提高肉的pH 值、增加肉的离子强度、解离肌动球蛋白,提高制品馅料保水性及成品率。
上述速冻红桃粿馅的制作方法,包括如下步骤:
S1.猪肉放入碎肉机,加入生抽、老抽、盐、淀粉、食品添加剂,将其放入搅拌机搅拌均匀,腌制备用;
S2.香菇提前泡软将其放入新一台绞肉机设备的绞肉筒搅碎备用;虾米洗净备用;将花生放入毛刷清洗机中清洗后再转移烘干机中烘干,在自动炒锅中翻炒至裂边,转移放置花生去皮机去掉花生膜,转移入碾碎机碾碎备用;
S3.将香菇丁、虾米丁、猪肉丁、葱花放置自动炒锅中,加入调味料翻炒入味,将蒸好的糯米迅速转移到自动炒锅中翻炒搅拌,在自动炒锅中搅拌均匀后再放入提前碾碎的花生米,即得到所述速冻红桃粿馅料。
基于上述速冻红桃粿皮、速冻红桃粿馅料,本发明还提供了一种速冻红桃粿,是由上述速冻红桃粿皮和馅料制备而成。
上述速冻红桃粿的制备方法,包括如下步骤:
S1.将大面团放入面团切割机切割成30g左右的小粉团,将面团放入制作***中按压均匀;
S2.将馅料添加装置一同运作,包裹好馅料,放入红桃粿的印模中,按压平整;
S3.将脱模后的红桃粿放在油纸上进蒸箱,大火蒸煮40分钟;
S4.进行速冻前预处理;
S5.将步骤S4处理后的红桃粿放入温度为-32℃螺旋速冻机进行48小时的急冻速冻。
特别地,S5中速冻机的类型,还可以为流化床式速冻机。
基于上述总结,速冻红桃粿解冻及复蒸后的品质与红桃粿皮原料配方、蒸煮前处理、蒸煮控制、蒸煮后处理、以及速冻方式密切相关,且这些因素之间还存在交互的影响作用,作用机制复杂,本发明科学地综合考虑,总结出针对性的配方、工艺条件,能有效改善速冻红桃粿皮的品质和外观外形,煮熟后的红桃粿表皮无裂纹、色差小,硬度、粘性、咀嚼性、胶着性等品质好,整个过程操作简单,非常适合大规模工业化连续性生产,对于有效改善速冻包子品质的工业化规模生产的应用研究具有重要的意义。
进一步地,可将速冻好的红桃粿经包装机包装成型,最后将包装好的产品在15min内运送到温度-30℃的冷库中冻藏。
与现有技术相比,本发明的有益效果是:
本发明通过对红桃粿进行配方的改良,进一步对经过针对性的研究,特定粿皮制作原材料配比与螺旋速冻机的制备工艺,可有效改善速冻红桃粿皮解冻和复蒸后的品质和外观外形,解冻以及复蒸后的红桃粿无裂纹、色差小,硬度、黏性、咀嚼性、胶着性等品质保持。整个过程操作简单,可适合大规模工业化连续性生产。
具体实施方式
为了使本领域技术人员更好地理解本发明的技术方案,下面对本发明进行详细描述,本部分的描述仅是示范性和解释性,不应对本发明的保护范围有任何的限制作用。
实施例1
一种速冻红桃粿,主要包括:
红桃粿皮料:粘米粉40份、生粉或面粉5份、糯米粉5份、盐0.5份、乳化剂(单双甘油脂肪酸酯1.25份)、增稠剂(羟丙基二淀粉磷酸酯5份)。
红桃粿馅料:40份糯米、2份猪肉、8份香菇干、2份虾米、10份花生仁、1份葱花、1.5份食用油、0.5份猪油、腌肉调味料(0.2份生抽、0.2份老抽、0.1份盐、0.2份淀粉)、馅料调味料(0.1份生抽、0.1份老抽、0.2份胡椒粉、0.1份鱼露、0.1份盐)、0.008份复合磷酸盐;
具体的,红桃粿的加工方法,包括如下步骤:
S1.备料:将所称取的糯米提前一晚泡软第二天放置蒸箱蒸熟;猪肉放入碎肉机,加入调味料和食品添加剂保水剂(复合磷酸盐),将其放入搅拌机搅拌均匀,腌制备用;香菇提前泡软将其放入新一台绞肉机设备的绞肉筒搅碎备用;虾米洗净备用;将花生放入毛刷清洗机中清洗后再转移烘干机中烘干,在自动炒锅中翻炒至裂边,转移放置花生去皮机去掉花生膜,转移入碾碎机碾碎备用;将粘米粉、生粉或面粉、糯米粉筛好备用;
S2.备皮:将皮料混合置于真空和面机的容器中,往和面机中加入沸水10份,搅拌成絮状冷却后,将0.2份红曲米粉与水等比例混合,在揉面过程中少次多量的加入。和皮时间6-8分/次,和面总时长
S3.制馅:将香菇丁、虾米丁、猪肉丁、葱花放置自动炒锅中,加入调味料翻炒入味,将蒸好的糯米迅速转移到自动炒锅中翻炒搅拌,在自动炒锅中搅拌均匀后再放入提前碾碎的花生米;
S4.成型:大面团放入面团切割机切割成30g左右的小粉团,将面团放入制作***中按压后,与馅料添加装置一同运作,包裹好馅料,放入红桃粿的印模中,按压平整;
S6.蒸制:脱模后放在油纸上进蒸箱,大火蒸煮40分钟;
S6.速冻:待红桃粿放凉后,将粿密封好,进行速冻处理。将红桃粿放入温度为-32℃螺旋速冻机进行速冻,急冻48小时后转去-18℃进行储存;
S7.包装:将速冻后的红桃粿进行抽检、称重、装袋、封装。
需要说明的是,在本文中,术语“包括”、“包含”或者其他任何其他变体意在涵盖非排他性地包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者还是包括为这种过程、方法、物品或者设备所固有的要素。
本文中应用了具体个例对本发明的原理及实施方式进行了阐述,以上实例的说明只是用于帮助理解本发明的方法及其核心思想。以上仅是本发明的优选实施方式,应当指出,由于文字表达的有限性,而客观上存在无限的具体结构,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以作出若干改进、润饰或变化,也可以将上述技术特征以适当的方式进行组合;这些改进润饰、变化或组合,或未经改进将发明的构思和技术方案直接应用于其他场合的,均应视为本发明的保护范围。
Claims (7)
1.一种速冻红桃粿皮的制备方法,其特征在于,包含以下重量份的各组分:粘米粉4份、生粉或面粉0.5份、糯米粉0.5份、红曲米粉0.2份、盐0.05份、乳化剂(单双甘油脂肪酸酯0.125份)、增稠剂(羟丙基二淀粉磷酸酯0.5份)、水5份。
2.一种速冻红桃粿,其特征在于,包含权利要求1所述速冻红桃粿皮和馅料。
3.权利要求2所述速冻红桃粿的制备方法,其特征在于,包括如下步骤:
S1、将粘米粉、生粉或面粉、糯米粉、红曲米粉、盐、乳化剂、增稠剂、沸水,混合置于真空和面机的容器中搅拌均匀,发酵,轧面制得红桃粿皮;
S2、将馅料包裹于步骤S2制得的红桃粿粿皮内,使用红桃粿印模按压成型制得红桃粿生坯;
S3、将红桃粿生坯蒸煮,冷却;
S4、将步骤S5制得的红桃粿,放入到螺旋式速冻机进行速冻处理,即可得到速冻红桃粿。
4.根据权利要求3所述方法,其特征在于,步骤S1中所述的面团处理时采用真空和面机的技术,时长为18分钟至22分钟。
5.根据权利要求3所述方法,其特征在于,步骤S1中所述的粿皮制作添加了乳化剂和增稠剂。
6.根据权利要求3所述方法,其特征在于,步骤S2中所述的馅料添加了复合磷酸盐,可提高制品馅料保水性及成品率。
7.根据权利要求3所述方法,其特征在于,步骤S4中所述的速冻处理时的温度为-30℃至-35℃,使用了螺旋式速冻机。
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