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大豆休閑膨化食品加工技術(shù)

(一)概述
    大豆價(jià)格低廉，營(yíng)養(yǎng)豐富，是我國(guó)及許多國(guó)家膳食結(jié)構(gòu)的重要組成部分。近年來(lái)由于人們對(duì)動(dòng)物食物中膽固醇的恐懼，以及營(yíng)養(yǎng)醫(yī)學(xué)及流行病學(xué)研究表明，大豆具有降膽固醇、減輕婦女更年期綜合征等健康功效，以大豆與同其氨基酸互補(bǔ)的谷物混合，研制成一種適合我國(guó)當(dāng)今快節(jié)奏生活方式的休閑快餐食品，從而為消費(fèi)者提供一種營(yíng)養(yǎng)水平高又可口的大豆制品。
    (二)原料與配方
    配方一
    豆粉：30％；
    米粉：20％；
    木薯淀粉：50％。
    配方二
    豆粉：20％；
    米粉：30％；
    木薯淀粉：48％；
    調(diào)味品：2％。
    (三)主要設(shè)備
    多功能粉碎機(jī)、烘箱、天平、蒸鍋、冰箱、紗布、0～300℃溫度計(jì)、分光光度儀、電子天平、離心機(jī)、油炸鍋等。
    (四)工藝流程
    新鮮大豆→分選→烘干→磨粉→原料配比→加水調(diào)成面團(tuán)→成形→蒸煮(預(yù)糊化)→冷卻老化→切片→預(yù)干燥→油炸膨化→真空包裝→常溫保藏
    (五)操作要點(diǎn)
    ①分選：挑選粒大飽滿，顏色金黃者，去除雜物類。
    ②烘干：大豆放置干凈的托盤(pán)中，在烘箱中50℃條件下，保持5～6小時(shí)。烘干多余水分為磨粉創(chuàng)造條件。
    ③磨粉：用多功能粉碎機(jī)將烘干的大豆粉碎成豆粉，同時(shí)將大米和花椒磨成粉。
    ④原料配比：將豆粉、米粉、木薯淀粉和調(diào)味料進(jìn)行不同的配料。
    ⑤調(diào)面團(tuán)、成形：把混合均勻的原料放入干凈容器中，加水(26％～38％)后不斷攪拌，直至形成軟硬適中的面團(tuán)。面團(tuán)中濕度一定均勻，無(wú)粉團(tuán)；將調(diào)好的面團(tuán)制成截面邊長(zhǎng)2.5～3厘米的正方形或2.5厘米×3厘米的長(zhǎng)方形，長(zhǎng)短適中的棱柱形，注意面條必須壓緊搓實(shí)，將空氣趕走，直至切面無(wú)氣孔為止。
    ⑥蒸煮(預(yù)糊化)、冷卻老化、切片：成形后的面團(tuán)進(jìn)行蒸煮，使其充分預(yù)糊化；蒸煮后迅速放置冰柜中冷卻老化；把面條從冰柜中取出，室溫解凍，切片厚度2毫米左右。2毫米厚的薄片在油炸時(shí)可迅速浮起，質(zhì)地松脆，膨化度較高；片過(guò)薄，加工難度較大，油炸時(shí)也易焦化；片過(guò)厚，油炸時(shí)均勻性較差，往往是外脆而內(nèi)有硬心，膨化度也低。
    ⑦油炸膨化：干片預(yù)干燥后，準(zhǔn)備好油炸鍋加入適量的色拉油，在油達(dá)到不同溫度時(shí)進(jìn)行油炸，并記錄油炸的時(shí)間進(jìn)行對(duì)比。
    ⑧真空包裝：用PET／CPP復(fù)合膜包裝后，抽真空
Soy leisure puffed food processing technology
(A) Overview
    Soybean inexpensive, nutritious, and are an important part of the diet in many countries. In recent years, due to people's fear of cholesterol in animal foods, as well as the latest medical and nutritional epidemiological studies show that soybeans have lower cholesterol, relieve menopausal syndrome and other health benefits, soy and cereal mixed with its complement of amino acids, developed into a species suitable for today's fast paced lifestyle of leisure fast food, thus providing a high nutrient levels and delicious soy products for consumers.
    (B) the raw materials and recipes
    Formula one
    Soy: 30 percent;
    Rice: 20%;
    Cassava starch: 50%.
    Recipe two
    Flour: 20%;
    Rice: 30%;
    Cassava starch: 48%;
    Condiments: 2%.
    (C) major equipment
    Multifunction grinder, oven, balance, steamer, refrigerator, gauze, 0 ~ 300 ℃ thermometer, spectrophotometers, electronic scales, centrifuge, frying pans and so on.
    (D) process
    Fresh soybeans sorting → drying → → → milling ratio of raw materials → → add water into the dough forming → cooking (pre-gelatinized) → cooling → aging → sliced ??fried puffed pre-drying → → → storage at room temperature vacuum packaging
    (E) operating points
    ① sorting: Pick tablets plump, golden color by removing debris class.
    ② Drying: Soybean clean tray placed in an oven at 50 ℃, for 5 to 6 hours. Drying excess water to create the conditions for the mill.
    ③ Mill: The versatile grinder will dry soybeans crushed into soybean meal, while rice and pepper ground into a powder.
    ④ ratio of raw materials: the flour, rice flour, tapioca starch and seasonings make different ingredients.
    ⑤ transfer dough, forming: the mixed ingredients into a clean vessel, with continuous stirring, water (26% ~ 38%), the dough until a moderate hardness. Humidity some dough evenly, no dough; dough will tune into the side section of 2.5 to 3 cm long or 2.5 cm × 3 square cm rectangular, prismatic moderate length, attention must be pressed noodles real rub, the off the air until the section nonporous so far.
    ⑥ cooking (pre-gelatinized), cooling aging, slicing: after forming the dough is cooked, it fully pre-gelatinized; quickly placed in the freezer to cool after cooking aging; noodles removed from the freezer, thawed at room temperature, slice thickness 2 mm about. 2 mm thick slices during frying can float quickly, crunchy texture, a high expansion ratio; sheet is too thin, a greater processing difficulty, but also easy fried coke; sheet is too thick, poor uniformity fried , tend to be crispy on the outside and inside with hard hearts, puffed degrees too low.
    ⑦ fried puffed: dry film after pre-drying, frying pan ready to add the right amount of salad oil, frying oil reached when different temperatures and record frying time for comparison.
    ⑧ Vacuum Packing: PET / CPP composite film packaged, vacuum