CN111264812A - 可冷水冲调的速溶藕粉、制作方法及其应用 - Google Patents
可冷水冲调的速溶藕粉、制作方法及其应用 Download PDFInfo
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Abstract
本发明涉及一种可冷水冲调的速溶藕粉、制作方法及其应用，速溶藕粉包括：藕淀粉、麦芽糊精、二氧化硅、蔗糖脂肪酸酯、三聚甘油脂肪酸酯、磷酸三钙、碳酸镁、硅酸钙以及单甘酯。其制作方法包括调浆、糊化干燥、粉碎过筛、分散剂混合与造粒成型以及干燥步骤。本发明的速溶藕粉能够在冷水中迅速溶解；本发明的制作方法实施成本低、工业化可行性强且不改变藕粉特性；本发明的速溶藕粉可作为主料、辅料或者基料应用于各种固体饮料类、奶茶类或者代餐类食品。
Description
技术领域
本发明属于食品加工与应用领域，本发明尤其是涉及一种可冷水冲调的速溶藕粉、制作方法及其应用。
背景技术
藕粉是久负盛誉的传统滋养食品，其中含丰富的铁、钙等微量元素，还含有大量的单宁酸，具有清热凉血、通便止泻、健脾开胃、益血生肌、止血散淤的功效，特别适于病人、产妇及老幼体弱者食用。莲藕粉营养价值高，药疗作用也好，一直以来都是颇受消费者喜爱的传统食品。
目前市场上的藕粉产品或以纯藕粉形式、或是搭配坚果水果均需冷水润湿再加沸水冲调，冲调方式繁琐不便，这样就导致了藕粉产业的规模一直不大，仅作为传统食品包装出售，每年的消费量和藕粉在食品加工工业中的应用都非常受限。
目前关于速溶藕粉的研究多是添加辅料造粒和添加粗纤维造粒这些方法，中国专利201310583509.9公布了一种速溶藕粉的制备方法，采用滚筒干燥和沸腾制粒相结合的方式，得到可直接包装出售的速溶藕粉产品。中国专利号201110140809.0公布了一种速溶藕粉的制备方法，采用藕粉加白砂糖和麦芽糊精做成颗粒状，得到可用90度以上的热水一次冲调的藕粉制品。这两种方法前者由于受制粒机效率和运营成本的影响，难以大规模生产和应用，后者产品仍然需要高温热水冲调，且冲调极易形成结团夹生的现象，不能很好的解决藕粉冲调时存在的问题。
发明内容
本发明的目的之一是克服现有技术中存在的不足，提供一种可冷水冲调的速溶藕粉。
本发明的另一目的是提供一种实施成本低、工业化可行性强且不改变藕粉特性的速溶藕粉的制作方法。
本发明的第三目的是提供可冷水冲调的速溶藕粉在食品工业中的应用。
按照本发明提供的技术方案，所述可冷水冲调的速溶藕粉包括：藕淀粉、藕淀粉质量10%-30%的麦芽糊精、藕淀粉质量0.5%-1.5%的二氧化硅、藕淀粉质量0%-1.5%的蔗糖脂肪酸酯、藕淀粉质量0%-1%的三聚甘油脂肪酸酯、藕淀粉质量0%-0.5%的磷酸三钙、藕淀粉质量0%-1%的碳酸镁、藕淀粉质量0%-3%的硅酸钙以及藕淀粉质量0%-0.5%的单甘酯。
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、对藕淀粉进行称重后加水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料进行糊化、干燥，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量10%-30%的麦芽糊精、藕淀粉质量0.5%-1.5%的二氧化硅、藕淀粉质量0%-1.5%的蔗糖脂肪酸酯、藕淀粉质量0%-1%的三聚甘油脂肪酸酯、藕淀粉质量0%-0.5%的磷酸三钙、藕淀粉质量0%-1%的碳酸镁、藕淀粉质量0%-3%的硅酸钙以及藕淀粉质量0%-0.5%的单甘酯并混匀，得到藕淀粉混合物；
e、对藕淀粉混合物进行造粒成型、过筛以及干燥后得到藕粉颗粒。
作为优选，步骤a中，藕淀粉在藕淀粉浆料中的含量为10 wt%~38 wt%。
作为优选，步骤b中，糊化干燥的方式为滚筒干燥糊化、挤压膨化糊化或者喷雾干燥糊化。
作为优选，步骤b中，糊化干燥的温度在65℃~74℃。
作为优选，步骤d中，混匀方式采用机械混匀或者球磨粉碎混匀的单一方式或者两者相结合的方式。
作为优选，步骤e中，藕淀粉混合物造粒方式为沸腾造粒，进气温度为100~110℃，出口温度为50~55℃，藕粉颗粒大小为10-60目。
可冷水冲调的速溶藕粉在作为主料、辅料或者基料在固体饮料类、奶茶类或者代餐类食品行业中的应用。
本发明的速溶藕粉能够在冷水中迅速溶解；本发明的制作方法实施成本低、工业化可行性强且不改变藕粉特性；本发明的速溶藕粉可作为主料、辅料或者基料应用于各种固体饮料类、奶茶类或者代餐类食品。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、将1千克藕淀粉内加4千克水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料利用滚筒糊化干燥，桶温130℃，转速3r/min，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量15%的麦芽糊精、藕淀粉质量0.5%的二氧化硅与藕淀粉质量1%的蔗糖脂肪酸酯SE-11，球磨充分混匀，得到藕淀粉混合物；
e、对藕淀粉混合物利用沸腾制粒机进行造粒成型，进风温度100℃，出风温度50℃，造粒成型后过60目筛，过筛后进行干燥得到藕粉颗粒。
实施例1得到的藕粉颗粒成品加入30℃中可在60s内迅速溶解分散，形成呈均匀状态且具有粘性的藕粉溶液。
实施例2
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、将4千克藕淀粉内加10千克水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料利用滚筒糊化干燥，桶温130℃，转速3r/min，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量15%的麦芽糊精、藕淀粉质量0.5%的二氧化硅、藕淀粉质量0.1%的单甘酯、藕淀粉质量0.5%三聚甘油脂肪酸酯与藕淀粉质量0.1%磷酸三钙，球磨充分混匀，得到藕淀粉混合物；
e、对藕淀粉混合物利用沸腾制粒机进行造粒成型，进风温度105℃，出风温度53℃，造粒成型后过60目筛，过筛后进行干燥得到藕粉颗粒。
实施例2得到的藕粉颗粒成品加入20℃中可在50s内迅速溶解分散，形成呈均匀状态且具有粘性的藕粉溶液。
实施例3
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、将2千克藕淀粉内加5千克水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料利用滚筒糊化干燥，桶温130℃，转速3r/min，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量20%的麦芽糊精、藕淀粉质量0.3%的二氧化硅、藕淀粉质量0.2%的单甘酯与藕淀粉质量0.5%的硅酸钙，球磨充分混匀，得到藕淀粉混合物；
e、对藕淀粉混合物利用沸腾制粒机进行造粒成型，进风温度105℃，出风温度53℃，造粒成型后过60目筛，过筛后进行干燥得到藕粉颗粒。
实施例3得到的藕粉颗粒成品加入40℃中可在40s内迅速溶解分散，形成呈均匀状态且具有粘性的藕粉溶液。
实施例4
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、将3千克藕淀粉内加5千克水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料利用滚筒糊化干燥，桶温130℃，转速3r/min，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量10%的麦芽糊精、藕淀粉质量1.5%的二氧化硅、藕淀粉质量1.5%的蔗糖脂肪酸酯SE-11、藕淀粉质量1%的三聚甘油脂肪酸酯、藕淀粉质量0.5%的磷酸三钙、藕淀粉质量1%的碳酸镁、藕淀粉质量3%的硅酸钙以及藕淀粉质量0.5%的单甘酯，球磨充分混匀，得到藕淀粉混合物；
e、对藕淀粉混合物利用沸腾制粒机进行造粒成型，进风温度105℃，出风温度53℃，造粒成型后过60目筛，过筛后进行干燥得到藕粉颗粒。
实施例4得到的藕粉颗粒成品加入40℃中可在40s内迅速溶解分散，形成呈均匀状态且具有粘性的藕粉溶液。
实施例5
一种可冷水冲调的速溶藕粉的制备方法包括以下步骤：
a、将3千克藕淀粉内加7千克水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料利用滚筒糊化干燥，桶温130℃，转速3r/min，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量10%的麦芽糊精、藕淀粉质量0.5%的二氧化硅、藕淀粉质量0.5%的蔗糖脂肪酸酯SE-11、藕淀粉质量0.5%的三聚甘油脂肪酸酯、藕淀粉质量0.3%的磷酸三钙、藕淀粉质量0.5%的碳酸镁、藕淀粉质量1%的硅酸钙以及藕淀粉质量0.2%的单甘酯，球磨充分混匀，得到藕淀粉混合物；
e、对藕淀粉混合物利用沸腾制粒机进行造粒成型，进风温度105℃，出风温度53℃，造粒成型后过60目筛，过筛后进行干燥得到藕粉颗粒。
实施例5得到的藕粉颗粒成品加入40℃中可在40s内迅速溶解分散，形成呈均匀状态且具有粘性的藕粉溶液。
本发明中，麦芽糊精的作用之一是作为填充剂，可以降低速溶藕粉的成本；麦芽糊精的另一作用是在制作过程中增加胶黏性、方便造粒。
二氧化硅的作用是在制作过程中作为抗结剂，不过，作为抗结剂的用途，二氧化硅的用量非常微小。如果配合正常均衡的饮食一起摄入时，它有助于关节以及软骨损伤的恢复，例如关节炎。除此以外，它还有益于血管壁的健康。就像过量食用多种维生素一样，过量摄入二氧化硅也会导致副作用。
蔗糖脂肪酸酯的作用之一是作为乳化剂，它的加入可以调节速溶藕粉成品的黏度，蔗糖脂肪酸酯的另一作用是作为保鲜剂，它的加入能起到抗菌作用。
三聚甘油脂肪酸酯在速溶藕粉成品中具有乳化、粘度调节、结晶调整、抗菌等作用。
磷酸三钙在速溶藕粉成品中作为抗结剂、缓冲剂、水分保持剂、稳定剂与营养强化剂。
碳酸镁在速溶藕粉成品中作为干燥剂、护色剂与抗结块剂，碳酸镁还能对人体进行镁元素补偿。
硅酸钙在速溶藕粉成品中作为抗结剂。
单甘酯在速溶藕粉成品中作为乳化剂、分散剂与增稠剂。
Claims (8)
1.一种可冷水冲调的速溶藕粉，其特征是该速溶藕粉包括：藕淀粉、藕淀粉质量10%-30%的麦芽糊精、藕淀粉质量0.5%-1.5%的二氧化硅、藕淀粉质量0%-1.5%的蔗糖脂肪酸酯、藕淀粉质量0%-1%的三聚甘油脂肪酸酯、藕淀粉质量0%-0.5%的磷酸三钙、藕淀粉质量0%-1%的碳酸镁、藕淀粉质量0%-3%的硅酸钙以及藕淀粉质量0%-0.5%的单甘酯。
2.一种可冷水冲调的速溶藕粉的制作方法包括以下步骤：
a、对藕淀粉进行称重后加水进行调浆形成藕淀粉浆料；
b、对藕淀粉浆料进行糊化、干燥，得到藕淀粉块；
c、对藕淀粉块进行粉碎后过80目筛，得到藕淀粉微粉；
d、在藕淀粉微粉中加入藕淀粉微粉质量10%-30%的麦芽糊精、藕淀粉质量0.5%-1.5%的二氧化硅、藕淀粉质量0%-1.5%的蔗糖脂肪酸酯、藕淀粉质量0%-1%的三聚甘油脂肪酸酯、藕淀粉质量0%-0.5%的磷酸三钙、藕淀粉质量0%-1%的碳酸镁、藕淀粉质量0%-3%的硅酸钙以及藕淀粉质量0%-0.5%的单甘酯并混匀，得到藕淀粉混合物；
e、对藕淀粉混合物进行造粒成型、过筛以及干燥后得到藕粉颗粒。
3.根据权利要求2所述的可冷水冲调的速溶藕粉的制作方法，其特征是：步骤a中，藕淀粉在藕淀粉浆料中的含量为10 wt%~38 wt%。
4.根据权利要求2所述的可冷水冲调的速溶藕粉的制作方法，其特征是：步骤b中，糊化干燥的方式为滚筒干燥糊化、挤压膨化糊化或者喷雾干燥糊化。
5.根据权利要求2所述的可冷水冲调的速溶藕粉的制作方法，其特征是：步骤b中，糊化干燥的温度在65℃~74℃。
6.根据权利要求2所述的可冷水冲调的速溶藕粉的制作方法，其特征是：步骤d中，混匀方式采用机械混匀或者球磨粉碎混匀的单一方式或者两者相结合的方式。
7.根据权利要求2所述的可冷水冲调的速溶藕粉的制作方法，其特征是：步骤e中，藕淀粉混合物造粒方式为沸腾造粒，进气温度为100~110℃，出口温度为50~55℃，藕粉颗粒大小为10~60目。
8.权利要求1所述的可冷水冲调的速溶藕粉在作为主料、辅料或者基料在固体饮料类、奶茶类、代餐类食品行业中的应用。
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