阅读说明：本技术 一种基于羽衣甘蓝的风味蔬菜溶豆高效制备方法 (Efficient preparation method of flavored vegetable dissolved beans based on collard ) 是由 张慜 劳艳艳 吴建农 于 2019-10-22 设计创作，主要内容包括：一种基于羽衣甘蓝的风味蔬菜溶豆高效制备方法,属于食品加工领域。本发明通过羽衣甘蓝预处理、木薯预糊化淀粉浆液的制备、羽衣甘蓝酸奶浆的制备、混料、杀菌、注模、冻结成型、干燥、包装储存等过程制得。本发明利用的干燥方式是红外冷冻干燥联合微波真空干燥,这一组合干燥方式比常规冻干节省22％～38％的干燥时间,优质率达到95-97％；得到的产品形状好,颜色佳,入口即溶,富含叶绿素、类胡萝卜素和总酚,并具有一定的抗氧化能力,符合现代人们对健康、营养、低热量零食的追求。(A method for efficiently preparing flavored vegetable soluble beans based on collard belongs to the field of food processing. The invention is prepared by the processes of collard pretreatment, cassava pregelatinized starch slurry preparation, collard yoghourt slurry preparation, material mixing, sterilization, injection molding, freeze forming, drying, packaging and storage and the like. The drying method adopted by the invention is infrared freeze drying combined with microwave vacuum drying, and the combined drying method saves 22-38% of drying time compared with the conventional freeze drying, and the high quality rate reaches 95-97%; the obtained product has good shape and good color, is dissolved immediately after being eaten, is rich in chlorophyll, carotenoid and total phenol, has certain antioxidant capacity, and meets the pursuit of modern people on healthy, nutritional and low-calorie snacks.)

1. A method for efficiently preparing flavored vegetable dissolved beans based on collard is characterized by comprising the following steps in sequence:

(1) pretreatment of the kale: selecting and cleaning fresh kale, placing the kale in a steamer, and blanching for 1-2 min under steam of 90-95 ℃; cutting the blanched collard with a knife, and waiting for subsequent pulping treatment;

(2) preparation of the cassava pregelatinized starch slurry: dissolving the cassava pregelatinized starch in water to prepare cassava pregelatinized starch slurry with the concentration of 8-12%;

(3) preparing collard yoghourt slurry: taking the collard pretreated in the step (1) and the yoghourt to be mutually dissolved according to the mass ratio of 1:2, and stirring the mixture by using a high-speed homogenizer until the serous fluid becomes smooth;

(4) mixing materials: adding whey protein powder, skim milk powder, citric acid and xylitol into the collard yoghourt pulp obtained in the step (3), stirring until no small particles are visible in the pulp, and then adding the prepared cassava pregelatinized starch pulp for thickening to obtain mixed pulp;

(5) and (3) sterilization: carrying out pasteurization treatment on the mixed slurry obtained in the step (4);

(6) injection molding: cooling the sterilized mixed slurry, injecting the cooled mixed slurry into a silica gel mold, and vibrating bubbles in each grid of slurry to ensure that each grid of silica gel mold is uniformly filled with the slurry;

(7) freezing and forming: putting the slurry together with the mold into an ultra-low temperature refrigerator at-80 ℃ for freezing for 3h, then demoulding, finally preparing a columnar frozen small block, and storing in the refrigerator at-36 ℃ until the small block is used for drying treatment;

(8) and (3) drying: performing infrared freeze-drying on the frozen and formed sample in the step (7) for 3-5 hours, and then performing microwave vacuum drying until the water content of the sample is reduced to below 5%;

(9) packaging and storing: and (5) packaging the dissolved beans dried in the step (8) by using an aluminum foil bag, and storing the packaged dissolved beans in a dryer.

2. The method for efficiently preparing the collard-based flavored vegetable bean-dissolving sauce according to claim 1, wherein in the step (3), the rotating speed of the high-speed homogenizer is 18000-23000 r/min; the stirring time is 3-4 min.

3. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to the claim 1 or 2, characterized in that in the step (4), the raw materials are calculated according to the mass parts: 40-60 parts of yoghourt, 20-30 parts of collard, 15-25 parts of cassava pregelatinized starch slurry, 3-5 parts of whey protein powder, 3-5 parts of skim milk powder, 2-4 parts of xylitol and 0.06-0.09 part of citric acid.

4. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to claim 1 or 2, wherein in the step (5), the pasteurization temperature is 80-90 ℃ and the pasteurization time is 10-20 min.

5. The method for preparing the collard-based flavored vegetable dissolved beans efficiently according to claim 3, wherein in the step (5), the pasteurization temperature is 80-90 ℃ and the pasteurization time is 10-20 min.

6. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to the claim 1, 2 or 5, wherein in the step (8), the temperature of a heating plate in the infrared freeze-drying process is 40-60 ℃, the temperature of a cold trap is kept at-36-42 ℃, and the pressure in a drying chamber is 80 Pa.

7. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to claim 3, wherein in the step (8), the temperature of a heating plate in the infrared freeze-drying process is 40-60 ℃, the temperature of a cold trap is kept at-36-42 ℃, and the pressure in a drying chamber is 80 Pa.

8. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to claim 4, wherein in the step (8), the temperature of a heating plate in the infrared freeze-drying process is 40-60 ℃, the temperature of a cold trap is kept at-36-42 ℃, and the pressure in a drying chamber is 80 Pa.

9. The method for efficiently preparing a collard-based flavored vegetable bean-dissolving sauce according to claim 1, 2, 5, 7 or 8, wherein in the step (8), the frequency of the microwave vacuum drying equipment is 2450MHz, the power density is 6-10W/g during the drying process, the maximum heating temperature is 50-60 ℃, and the absolute pressure is 11-16 KPa.

10. The method for efficiently preparing the collard-based flavored vegetable dissolved beans according to claim 6, wherein in the step (8), the frequency of a microwave vacuum drying device is 2450MHz, the power density is 6-10W/g, the maximum heating temperature is 50-60 ℃, and the absolute pressure is 11-16 KPa in the drying process.

Technical Field

The invention relates to a high-efficiency high-quality preparation method of flavored vegetable dissolved beans based on collard, and belongs to the field of food processing.

Background

Collard is a brassica vegetable of Brassicaceae and has rich nutritional components, such as glucosinolate, chlorophyll and carotenoid, vitamins, etc. It contains a secondary metabolite, glucosinolate, which has the function of reducing the risk of suffering from cancers and cardiovascular and cerebrovascular diseases; it is rich in chlorophyll, and can be used as a natural pigment component to make food appear fresh green, and collard is also an excellent source of dietary carotenoid. According to a research report from the american centers for disease control and prevention, kale was ranked at position 15 of the fruit and vegetable "power station". However, kale itself has a bitter taste, and is generally rarely used for raw food, and the processed products thereof are still in the initial stage with limited development. The yoghourt contains more protein, carbohydrate, calcium and certain vitamins than common milk, and is more suitable for being digested and absorbed by human bodies after being fermented. The low-temperature yoghurt sold in the market is sour, sweet and delicious, but generally has short shelf life and harsh storage conditions (required in a low-temperature environment). The kale and the yoghourt are mixed, blended and dried to prepare the bean-dissolving product, which not only can blend the taste of the kale, but also can prolong the shelf life of the kale and the yoghourt.

Soluble beans are orally soluble snacks that have recently become popular with consumers due to their healthy, low-fat characteristics. The processing mode of the high-quality soybean dissolving sold in the market at present mainly adopts freeze drying, the drying time is long, the energy consumption is high, the operation cost is high, and the development and the production of the soybean dissolving products are greatly limited, so that the finding of an efficient drying mode for producing the high-quality soybean dissolving is very important.

The infrared freeze drying is a novel drying mode which takes infrared radiation as a heat source for freeze drying. Infrared radiation is an electromagnetic wave having a wavelength ranging from 0.78 to 1000 μm, and it is heated without a medium, and it can directly reach the surface of an object without heating the surrounding air, thus having high thermal efficiency. The infrared freeze-drying integrates the advantages of infrared radiation and freeze-drying, has higher drying efficiency compared with the traditional freeze-drying technology, and can ensure that the dried material obtains the shape structure, the taste and the nutritional quality equivalent to the traditional freeze-drying.

Microwave vacuum drying is a method of heating and drying based on vacuum drying and using microwave as a heat source. The vacuum environment ensures that the moisture in the material to be dried can be evaporated at a lower temperature; and microwave heating has certain penetrability and higher drying efficiency. Therefore, the drying mode has low temperature, high drying speed, and better retention of the nutritional quality of the materials, and is commonly used for drying heat-sensitive materials.

Infrared freeze drying and microwave vacuum drying have respective advantages and disadvantages, for example, infrared freeze drying has longer drying time than microwave vacuum drying; the drying time of microwave vacuum drying is short, but it is not suitable for drying slurry with high moisture content because the slurry is easily splashed in the drying chamber due to the high vacuum environment and microwave heating. The mixed drying mode can integrate the advantages of the two drying modes, overcome the defects of the two drying modes and efficiently produce high-quality products.

In the field of processing of soysauce, some publications have been reported.

Chenshiping (application number 201810792053.X) discloses a preparation method of a freeze-dried fruit, vegetable and grain yoghurt block, which is characterized in that fruit and vegetable pulp, grains and yoghurt are blended and then are subjected to freeze drying for 18-40 hours to obtain snacks which have long quality guarantee period, are convenient to eat and have balanced nutrition; fruits, vegetables, grains and yoghourt are mixed with Zhao Gui Ju (application No. 201610024897.0), and are seasoned by glucose and maltodextrin, modified starch and skimmed milk powder are added for regulating the nutritional ingredients, and the fruit, vegetable and grain yoghourt soluble bean is invented after freeze drying for 26-30 h. The patent application number 201710826956.0 discloses a freeze-dried whey cheese soluble bean and a preparation method thereof, wherein the main raw materials comprise whey cheese, fruit and vegetable powder, a thickening agent and an acidity regulator, and the freeze-drying time is 20-30 h; the plum-rain-tung et al (application No. 201711436382.2) utilizes freeze drying to invent a yoghurt bean-dissolving tablet which can be preserved at normal temperature, has good shelf life stability and is suitable for infants, and the main ingredients of the yoghurt bean-dissolving tablet comprise sucrose, cream, protein powder, emulsifier, pectin, gelatin, starch, vitamin and the like; malfei et al (application No. 201510678061.8) mix pure milk, rice bran polypeptide liquid, fructus Jujubae pulp, radix Dauci Sativae pulp, flos Lonicerae, pericarpium Citri Tangerinae, flos Sophorae Immaturus, radix Puerariae extract, white sugar, and fructose-glucose syrup, and freeze-drying to obtain a rice bran polypeptide soluble bean with rich nutrition. The five inventions utilize the traditional freeze drying to process and produce the dissolved bean, although the obtained product has rich nutrition and good quality, the drying time is long, the average time is 20-30 h, and the energy consumption is high. The invention differs significantly from the five inventions described above in the main composition of the formulation: the invention takes the whey protein powder with high human body absorption rate and reasonable amino acid composition as the nutrition strengthening component of the vegetable dissolved bean; the cassava pregelatinized starch is used for replacing the common raw starch, gelatin, pectin and other components in the invention, and the slurry is thickened and shaped; xylitol, a sweetener, is also used to replace the commonly used sucrose.

Majie et al (application No. 201810271733.7) discloses a low-temperature puffed viable yogurt soluble bean and a preparation method thereof, which is characterized in that yogurt, sucrose, skim milk powder, light cream, maltodextrin, tapioca starch and other materials are mixed, and the puffed yogurt soluble bean with loose and porous surfaces is prepared by utilizing a low-temperature puffing technology at the temperature of 30-45 ℃ and through the processes of decompression puffing setting, drying and the like for 10-17 hours. The patent only utilizes the low-temperature vacuum puffing technology, has no assistance of other heat sources, has long drying time and is not easy to control the shape of the dissolved beans. According to the invention, the infrared freeze drying is firstly utilized to carry out drying and shaping treatment on the slurry, then the microwave vacuum drying and instant bean drying process is utilized, the shape of the instant bean obtained by utilizing the process is easy to control, and the infrared and the microwave are used as heating sources, so that the drying efficiency is higher. In the aspect of main components of the formula, the gelatinization temperature of the cassava starch used in the invention is about 60-70 ℃, and the cassava starch cannot be gelatinized in the processing process at low temperature (30-45 ℃), so that the product digestion is difficult, and the cassava pregelatinized starch easy to digest is added in the invention, so that the bean-dissolved product can have good digestion performance at lower processing temperature (40-60 ℃).

Qiaoyingxin and the like (2019) take yogurt, corn starch, egg white, fine granulated sugar and infant milk powder as raw materials, cheese-soluble beans are prepared by a baking process, the baking temperature is 90 ℃, the baking time is 60min, and the obtained cheese-soluble bean milk is fragrant and thick and has good sensory quality. Qinhong, etc. (2018) uses egg white, yoghourt and corn starch as main raw materials, and is baked for 60min by an oven at 100 ℃ to prepare yoghourt dissolving beans which have rich fragrance, fine taste and are instantly melted in the mouth; kouyaha (application No. 201710810063.7) discloses a vinegar powder dissolved bean suitable for infants and a preparation method thereof, wherein flour, fruit vinegar, yam flour, eggs, milk powder, a filling agent and citric acid are used as raw materials, and the dissolved bean is prepared by the processes of mixing, mounting, baking in an oven at 150 ℃ for 10-15min and the like. The color enhancement discloses a preparation method of dragon fruit soluble beans (application No. 201711089152.3) and a preparation method of high-nutrition pumpkin soluble beans (application No. 201711088112.7), wherein dragon fruit juice or pumpkin paste, egg yolk, whole milk powder, honey and the like are used as ingredients, and the dragon fruit or pumpkin soluble beans are prepared by baking for 20-30 min in an oven at 180 ℃. The five studies are all processing the dissolved beans in a high-temperature baking mode, although the processing time is greatly shortened, the nutritional ingredients in the dissolved beans are greatly lost at high temperature (90-180 ℃). The infrared freeze-drying and microwave vacuum drying adopted in the invention can keep the nutritional quality of the dissolved beans well when the set temperature is not more than 60 ℃. In the aspect of product formula, the invention uses high-quality whey protein to replace egg white or egg yolk in the invention as a protein strengthening component of the product; and the cassava pregelatinized starch used in the invention avoids the trouble that raw starch needs high-temperature gelatinization and is suitable for processing under the condition of lower temperature.

Disclosure of Invention

The invention aims to provide a method for efficiently preparing flavored vegetable dissolved beans based on collard, which is characterized in that the collard and yoghourt are used as main raw materials, cassava pregelatinized starch slurry, whey protein powder, skim milk powder, xylitol and citric acid are used as auxiliary materials, and the high-quality dissolved beans which are good in shape and appearance, good in taste, rich in chlorophyll, carotenoid and total phenol and have certain oxidation resistance are prepared by infrared freeze drying and microwave vacuum drying.

The technical scheme of the invention is as follows:

a method for efficiently preparing flavored vegetable dissolved beans based on collard comprises the following steps in sequence:

(1) pretreatment of the kale: selecting and cleaning fresh kale, placing the kale in a steamer, and blanching for 1-2 min under steam of 90-95 ℃; cutting the blanched collard with a knife, and waiting for subsequent pulping treatment;

(2) preparation of the cassava pregelatinized starch slurry: dissolving the cassava pregelatinized starch in water to prepare cassava pregelatinized starch slurry with the concentration of 8-12%;

(3) preparing collard yoghourt slurry: taking the collard pretreated in the step (1) and the yoghourt to be mutually dissolved according to the mass ratio of 1:2, and stirring the mixture by using a high-speed homogenizer until the serous fluid becomes smooth;

(4) mixing materials: adding whey protein powder, skim milk powder, citric acid and xylitol into the collard yoghourt pulp obtained in the step (3), stirring until no small particles are visible in the pulp, and then adding the prepared cassava pregelatinized starch pulp for thickening to obtain mixed pulp;

(5) and (3) sterilization: carrying out pasteurization treatment on the mixed slurry obtained in the step (4);

(6) injection molding: cooling the sterilized mixed slurry, injecting the cooled mixed slurry into a silica gel mold, and vibrating bubbles in each grid of slurry to ensure that each grid of silica gel mold is uniformly filled with the slurry;

(7) freezing and forming: putting the slurry together with the mold into an ultra-low temperature refrigerator at-80 ℃ for freezing for 3h, then demoulding, finally preparing a columnar frozen small block, and storing in the refrigerator at-36 ℃ until the small block is used for drying treatment;

(8) and (3) drying: performing infrared freeze-drying on the frozen and formed sample in the step (7) for 3-5 hours, and then performing microwave vacuum drying until the water content of the sample is reduced to below 5%;

(9) packaging and storing: and (5) packaging the dissolved beans dried in the step (8) by using an aluminum foil bag, and storing the packaged dissolved beans in a dryer.

Further, in the step (3), the rotating speed of the high-speed refiner is 18000-23000 r/min; the stirring time is 3-4 min.

Further, in the step (4), the raw materials are calculated according to the mass parts: 40-60 parts of yoghourt, 20-30 parts of collard, 15-25 parts of cassava pregelatinized starch slurry, 3-5 parts of whey protein powder, 3-5 parts of skim milk powder, 2-4 parts of xylitol and 0.06-0.09 part of citric acid.

Further, in the step (5), the pasteurization temperature is 80-90 ℃ and the time is 10-20 min.

Further, in the step (8), the temperature of a heating plate in the infrared freeze-drying process is 40-60 ℃, the temperature of a cold trap is kept between-36 ℃ and-42 ℃, and the pressure in a drying cabin is 80 Pa.

Further, in the step (8), the frequency of the microwave vacuum drying equipment is 2450MHz, the power density is 6-10W/g, the maximum heating temperature is 50-60 ℃, and the absolute pressure is 11-16 KPa in the drying process.

The invention has the beneficial effects that: the preparation of the vegetable yogurt dissolving bean is carried out by adopting the combination of infrared freeze drying and microwave vacuum drying, so that the drying time can be shortened (the time can be saved by 14-31% compared with infrared freeze drying and the time can be saved by 22-38% compared with conventional freeze drying), the prepared dissolving bean has a better shape and a good color, the retention rate of chlorophyll can reach 61-85%, the retention rate of carotenoid can reach 59-83%, and the total phenol content and the oxidation resistance are higher. In conclusion, the drying process has high drying efficiency, can produce high-quality dissolved bean products, and is suitable for large-scale popularization and production.

Detailed Description

The technical solution of the present invention will be further described with reference to specific examples.