CN103876060B - 一种即冲即食型粥粉及其制备工艺 - Google Patents
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Abstract
本发明公开了一种即冲即食型粥粉及其制备工艺，该粥粉由原料和调味剂制备而成，所述的原料包含如下重量份的组分：排骨100份，芡实130-200份，红小豆50-80份，色拉油10-20份。本发明先将排骨汤熬好，加入芡实浆液充分吸收肉香味和鲜味，再加入红小豆浆液着色，最后浓缩干燥制得营养丰富的芡实红小豆粥粉，经沸水冲泡后，具有粉嫩适口、肉香浓郁、色泽鲜亮的优点。
Description
技术领域
本发明属于食品加工技术领域，具体而言，涉及一种即冲即食型粥粉及其制备工艺。
背景技术
芡实为为睡莲科植物芡Euryale ferox Salisb. 的成熟种仁。主产于湖南、江西、安徽、山东等地。秋末冬初采收成熟果实，除去果皮，取出种仁，再除去硬壳，晒干。捣碎生用或炒用。芡实富含淀粉，除此之外还含有蛋白质、脂肪、碳水化合物、钙、磷、铁、硫胺素、核黄素、尼古酸、抗坏血酸等。芡实性味甘平，无毒，补中益气，为滋养强壮性食物，和莲子有些相似，但芡实的收敛镇静作用比莲子强，适用干慢性泄泻和小便频数、梦遗滑精、虚弱、遗尿、老年人尿频、妇女带多腰酸等。
红小豆即赤小豆，为豆科植物赤豆Phaseolus angularis Wight的种子。因其颗粒均匀、色泽鲜亮，红若玛瑙，皮薄沙性大，富有营养，在国内外市场享有“红珍珠”的美誉。红小豆中含有多种生物活性物质，如多酚、单宁、植酸、三萜皂苷等。单宁和多酚均具有很强的抗氧化性，对多肽和蛋白质有很强的亲和力，能够抑制淀粉酶和胰蛋白酶；而多酚和植酸又具有潜在的降血糖活性酶，能够帮助保护血管健康和减少癌症风险。红小豆蛋白质中赖氨酸含量较高，易于谷类食品混合成豆饭或豆粥食用。红小豆煮粥食用，具有补血、消毒、利尿、治水肿等功效，一般人均可食用，是老人、产妇宜用的滋补佳品。
通过检索国内外现有技术发现，目前还没有以芡实、红小豆、排骨为主要原料制备芡实粥的文献报道，更没有人报道以上述原料加工冲即食型粥粉。
发明内容
鉴于现有技术存在的不足，本发明目的在于提供一种即冲即食型粥粉及其制备工艺，采用该工艺制备的粥粉不仅便于运输携带和食用，而且用沸水冲泡后，具有粉嫩适口、肉香浓郁、色泽鲜亮、营养丰富的优点。
为了实现本发明的目的，本发明人通过大量试验研究和不懈探索，最终获得了如下技术方案：
一种即冲即食型粥粉，由原料和调味剂制备而成，所述的原料包含如下重量份的组分：排骨100份，芡实130-200份，红小豆50-80份，色拉油10-20份。
优选地，如上所述的即冲即食型粥粉，其中所述的原料由如下重量份的组分组成：排骨100份，芡实130-200份，红小豆50-80份，色拉油10-20份。
进一步优选地，如上所述的即冲即食型粥粉，其中所述的调味剂包括料酒、姜、葱、食盐、味精、胡椒粉。
本发明所述的即冲即食型粥粉，其按如下工艺制备而成：
（1）将排骨切成3-5cm长的排骨块，用沸水去血后沥干，加水和料酒、姜和葱，爆沸3-5min后80-90℃熬煮1.0-2.0h，去除肉汤表层泡沫及浮油，过滤得肉汤，备用；
（2）分别将芡实和红小豆浸泡5-12h，然后磨浆，60-100目筛网过滤去除粗渣，再将芡实浆液加入到肉汤中，70-80℃熬煮0.5-1.0h，熬煮期间加入色拉油，后加入红小豆浆、食盐、味精和胡椒粉，继续熬煮0.4-0.8h；
（3）浓缩，真空冷冻干燥，粉碎，包装成成品，灭菌处理，得即冲即食型粥粉。
与现有技术相比，本发明先将排骨汤熬好，加入芡实浆液充分吸收肉香味和鲜味，再加入红小豆浆液着色，最后通过真空冷冻干燥的方式制得芡实红小豆粥粉，其所带来的进步性具体体现如下：
（1）芡实作为粥粉的主要原料，其不仅具有补脾去湿、益肾固精的营养保健作用，而且磨成浆液后在肉汤中熬煮，可使芡实粥粉嫩适口，又有浓郁的肉香味和鲜味，这可能是因为：芡实磨浆后释放出大量的大颗粒淀粉，高分子结构的长链淀粉充分吸收和包埋排骨的营养成分和风味物质，从而避免了这些物质在粥粉加工过程中的损失。
（2）芡实排骨熬制过程中加入少许色拉油可使芡实粥色泽鲜亮，并增强冲调性和稳定性；加入红小豆浆液不仅使产品增加色泽，又增添了营养物质，使营养更丰富。
具体实施方式
以下是本发明的具体实施例，对本发明的技术方案做进一步作描述，但是本发明的保护范围并不限于该实施例。凡是不背离本发明构思的改变或等同替代均包括在本发明的保护范围之内。
实施例1
（1）称取猪排骨10kg，切成约3-5cm长的排骨块，取沸水分3次冲洗猪排骨去血，沥干，加入水25L、葱、姜和料酒适量，爆沸3-5min后85℃熬煮1.2h，去除肉汤表层泡沫及浮油，过滤得肉汤；
（2）称取去壳芡实15kg和红小豆5kg，将芡实加水浸泡10h，然后磨浆，100目筛网过滤去除粗渣；将红小豆加水浸泡6h，然后磨浆，100目筛网过滤去除粗渣；再将芡实浆液加入到肉汤中，75℃左右熬煮10min后加入1.5L色拉油，再熬煮30min后加入红小豆浆液，以及适量的食盐、味精和胡椒粉，继续熬煮30min；
（3）浓缩，真空冷冻干燥，粉碎，包装成成品，灭菌处理，得即冲即食型芡实红豆粥粉。
对比实施例1
（1）称取猪排骨10kg，切成约3-5cm长的排骨块，取沸水分3次冲洗猪排骨去血，沥干，加入水25L、葱、姜和料酒适量，爆沸3-5min后85℃熬煮1.2h，去除肉汤表层泡沫及浮油，过滤得肉汤；
（2）称取去壳芡实粉15kg和红小豆粉5kg，搅拌下加入到肉汤中，75℃左右熬煮10min后加入1.5L色拉油，再熬煮30min，加入适量的食盐、味精和胡椒粉，继续熬煮30min；
（3）浓缩，真空冷冻干燥，粉碎，包装成成品，灭菌处理，得即冲即食型芡实红豆粥粉。
对比实施例2
（1）称取猪排骨10kg，切成约3-5cm长的排骨块，取沸水分3次冲洗猪排骨去血，沥干，加入水25L、葱、姜和料酒适量，爆沸3-5min后85℃熬煮1.2h，去除肉汤表层泡沫及浮油，过滤得肉汤；
（2）称取去壳芡实15kg和红小豆5kg，将芡实加水浸泡10h，然后磨浆，100目筛网过滤去除粗渣；将红小豆加水浸泡6h，然后磨浆，100目筛网过滤去除粗渣；再将芡实浆液加入到肉汤中，75℃左右熬煮40min后加入红小豆浆液，以及适量的食盐、味精和胡椒粉，继续熬煮30min；
（3）浓缩，真空冷冻干燥，粉碎，包装成成品，灭菌处理，得即冲即食型芡实红豆粥粉。
芡实红豆粥的感官评价研究
挑选10名品评人员组成品评小组，并安排在一间宽敞、明亮、清静的房间中，每人一座，互不干扰。品评时间定在饭前2h，品尝前品评人员不得吸烟或吃糖，并用温开水漱口，去除口中残留物。分别取实施例1和对比实施例1-2制备的芡实红豆粥粉各10份，每份50g，按1:9的比例加沸水冲泡，品评人员进行感官评价并按表1的分值标准进行各指标的评分。
根据每个品评人员的综合评分结果计算每个指标的平均值，结果参见表2。
表1粥粉的评价指标与分值标准
| 评价内容 | 8.0-10.0分 | 5.0-8.0分 | 0-5.0分 |
| 滋味及气味 | 香气宜人，具有浓郁的肉香味 | 香气不浓，肉香味较淡 | 香气不明显或者有明显不良气味 |
| 色泽 | 呈淡红色，颜色均一，光泽鲜亮 | 颜色不均一，光泽不足 | 有异色或颜色发暗，无光泽 |
| 口感 | 粉嫩适口、细腻 | 无明显涩口感 | 粗糙，有涩口感 |
| 冲调性 | 无明显结块，均匀成糊状且流动性较好 | 有少许结块或流动性不好 | 结块较多或流动性极差 |
| 稳定性 | 无脂肪析出 | 有少许脂肪析出 | 有大量脂肪析出 |
表2 不同工艺制备的芡实红豆粥的感官评分比较
| 样品来源 | 滋味及气味 | 色泽 | 口感 | 冲调性 | 稳定性 |
| 实施例1 | 9.6±0.3 | 8.9±0.7 | 9.7±0.2 | 9.9±0.2 | 8.7±0.4 |
| 对比实施例1 | 5.2±1.0 | 8.2±0.6 | 4.6±0.9 | 7.9±1.2 | 6.8±0.7 |
| 对比实施例2 | 9.5±0.5 | 6.3±0.6 | 8.8±0.7 | 5.6±0.6 | 8.9±0.5 |
Claims (1)
1.一种即冲即食型粥粉，由原料和调味剂制备而成，其特征在于所述的原料由如下重量份的组分组成：排骨100份，芡实130-200份，红小豆50-80份，色拉油10-20份；所述的调味剂包括料酒、姜、葱、食盐、味精、胡椒粉；所述的粥粉按如下工艺制备而成：
（1）将排骨切成3-5cm长的排骨块，用沸水去血后沥干，加水和料酒、姜和葱，爆沸3-5min后80-90℃熬煮1.0-2.0h，去除肉汤表层泡沫及浮油，过滤得肉汤，备用；
（2）分别将芡实和红小豆浸泡5-12h，然后磨浆，60-100目筛网过滤去除粗渣，再将芡实浆液加入到肉汤中，70-80℃熬煮0.5-1.0h，熬煮期间加入色拉油，后加入红小豆浆、食盐、味精和胡椒粉，继续熬煮0.4-0.8h；
（3）浓缩，真空冷冻干燥，粉碎，包装成成品，灭菌处理，得即冲即食型粥粉。
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| CN101156685A (zh) * | 2007-11-16 | 2008-04-09 | 丁怀聪 | 营养保健粥 |
| CN102871033A (zh) * | 2012-10-31 | 2013-01-16 | 陆静 | 一种玉米排骨黑米粥及其加工工艺 |
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| CN101156685A (zh) * | 2007-11-16 | 2008-04-09 | 丁怀聪 | 营养保健粥 |
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