CN103609962A - 一种防霉变面粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种防霉变面粉,是由以下重量份的组分制成的:野生植物汁液3~6份,蔬菜汁15~20份,植物配方1.0~1.5份,动物配方1.0~1.5份,食盐0.12~0.20份,碳酸氢钠1.6~2.1份,面粉90~95份,本发明的防霉变面粉,采用多种营养价值丰富的植物原料、动物原料等制成,营养价值丰富;不含食品胶,不含防腐剂,不含化学添加剂。而且,本发明的防霉变面粉,保质期长,可长期储存,不易霉变(南方常温下霉变有效期长达24个月,而普通的优质小麦面粉霉变有效期只有3~4个月)。
Description
技术领域
本发明涉及一种防霉变面粉及其制备方法。
背景技术
面粉是一种由小麦磨成的粉末。按面粉中蛋白质含量的多少,可以分为高筋面粉、低筋面粉及无筋面粉。面粉(小麦粉)是中国北方大部分地区的主食。以面粉制成的食物品种繁多,花样百出,风味迥异。
现有技术中,为提高面粉的营养价值,或改善其口感,向面粉中加入植物成分是一种普遍的做法,比如加入荞麦、燕麦、谷子、高粱、薏苡、黑豆、扁豆、绿豆等特色杂粮,中国专利CN1618332、CN1488260、CN1370409、CN1806562、CN1711890、CN1826908、CN1951199、CN1961727、CN1711890、CN1951200等众多专利申请技术致力于杂粮食品新工艺新产品的开发,这些技术或注重营养均衡,或意欲改善口感,或添加中草药以增加相关药用成分。但均仅限于杂粮的简单混合调配,在杂粮天然功能活性物质的利用方面不够突出,作用效果不明显,对防面粉霉变方面也没有涉及。
发明内容
针对上述现有技术,本发明提供了一种防霉变面粉及其制备方法,本发明的防霉变面粉,营养价值高,并且可长期储存,有效防止霉变。
本发明是通过以下技术方案实现的:
一种防霉变面粉,是由以下重量份的组分制成的:野生植物汁液3~6份,蔬菜汁15~20份,植物配方1.0~1.5份,动物配方1.0~1.5份,食盐0.12~0.20份,碳酸氢钠1.6~2.1份,面粉(指小麦面粉)90~95份。
优选的,是由以下重量份的组分制成的:野生植物汁液5份,蔬菜汁18份,植物配方1.2份,动物配方1.2份,食盐0.17份,碳酸氢钠1.9份,面粉92份。
所述野生植物汁液是通过以下制备方法得到的:取洞庭湖独有四珍:藜蒿(又名芦蒿、蒌蒿、水艾、水蒿)、芹菜、水蓼(蓼科蓼属一年生草本植物,广泛分布于北半球温带或亚热带地区,我国各地都有分布,在洞庭湖地区更为多见,广泛生于水沟或低洼潮湿的田边地角;水蓼根可食用,俗称蓼米,是一种具有较高药用和食用价值的野生植物)和芦苇的鲜嫩茎叶,洗净,晒干,得干茎叶;取等量(等质量)的四种植物的干茎叶,加水蒸煮,煮沸后过滤,得滤液和蒸煮后的茎叶,滤液浓缩至相对密度为1.02~1.05,即得野生植物汁液;将蒸煮后的茎叶晾干,备用。
所述蔬菜汁是通过以下制备方法得到的:取等量(等质量)的白萝卜、胡萝卜、西红柿、竹笋和菠菜,洗净,榨汁,浓缩至相对密度为1.02~1.05,得蔬菜汁。
所述植物配方是通过以下制备方法得到的:取白莲藕,粉碎成粉;取芡实,粉碎成粉;取上述晾干的蒸煮后的茎叶(提取野生植物汁液后的茎叶),粉碎成粉;将三种粉末按重量比白莲藕:芡实:蒸煮后的茎叶=10:10:1~2的比例混合,即得植物配方。
所述动物配方是通过以下制备方法得到的:取等质量的牛胆、青鱼胆和蛇骨粉(用毒蛇制成的粉状物,常见的有蝮蛇、乌梢蛇等蛇骨粉;2002年,国家***将蛇骨粉列为既是食品也是药品行列;市场上有售),混合,粉碎,即得动物配方。
所述防霉变面粉的制备方法为:将野生植物汁液、蔬菜汁、植物配方、动物配方、食盐、碳酸氢钠(俗称“小苏打”、“苏打粉”、“重曹”,白色细小晶体,在水中的溶解度小于碳酸钠)和面粉混合混匀,干燥至含水量≤14.5%,即得。
本发明的防霉变面粉,采用多种营养价值丰富的植物原料、动物原料等制成,营养价值丰富;不含食品胶(市场上普通的小麦面粉都含有),不含防腐剂,不含化学添加剂。另外,本发明的防霉变面粉,保质期长,可长期储存,不易霉变(南方常温下霉变有效期长达24个月,而普通的优质小麦面粉霉变有效期只有3~4个月)。
具体实施方式
下面结合实施例对本发明作进一步的说明。
实施例1 制备防霉变面粉
组分组成如下:野生植物汁液50克,蔬菜汁180克,植物配方12克,动物配方12克,食盐1.7克,碳酸氢钠19克,面粉920克。
所述野生植物汁液是通过以下制备方法得到的:取藜蒿、芹菜、水蓼和芦苇的鲜嫩茎叶,洗净,晒干,得干茎叶;取等量的四种植物的干茎叶,加水蒸煮,煮沸后过滤,得滤液和蒸煮后的茎叶,滤液浓缩至相对密度为1.02,即得野生植物汁液;将蒸煮后的茎叶晾干,备用。
所述蔬菜汁是通过以下制备方法得到的:取等量的萝卜、胡萝卜、西红柿、竹笋和菠菜,洗净,榨汁,浓缩至相对密度为1.02,得蔬菜汁。
所述植物配方是通过以下制备方法得到的:取白莲藕,粉碎成粉;取芡实,粉碎成粉;取上述提取野生植物汁液后的、晾干的蒸煮后的茎叶,粉碎成粉;将三种粉末按重量比白莲藕:芡实:蒸煮后的茎叶=10:10:2的比例混合,即得植物配方。
所述动物配方是通过以下制备方法得到的:取等质量的牛胆、青鱼胆和蛇骨粉,混合,粉碎,即得动物配方。
所述防霉变面粉的制备方法为:将野生植物汁液、蔬菜汁、植物配方、动物配方、食盐、碳酸氢钠和面粉混合混匀,干燥至含水量≤14.5%,即得。
按照以上方法制作的面粉,送国家质量技术监督部门检测,其结果如表1所示。根据检测结果可以看出,本发明面粉质量超过国家标准,超过其他优质小麦面粉标准。与其他优质小麦面粉相比较水分降低2%、酸度降低2.8%、不整齐度提高6.7%、自然断条率降低2.3%、烹调损失减少7%.同时,营养程度大幅上升。
表1
将按上述方法得到的面粉与普通面粉(普通小麦面粉)进行防霉变比较实验,结果如下:按上述方法得到的面粉,使用普通纸包装和塑料袋包装,在相对湿度40%-70%RH、温度2-35℃室内条件下储存,普通纸包装面粉24个月后,才开始霉变;塑料袋包装面粉26个月后,才开始霉变。在相同的条件下,同时储存普通优质小麦面粉,普通纸包装面粉3个月后开始霉变;塑料袋包装面粉4个月后开始霉变。结果:本发明的防霉变面粉,在同等条件下储存比普通优质小麦面粉防霉变时间长20个月。
实施例2 制备防霉变面粉
组分组成如下:野生植物汁液30克,蔬菜汁200克,植物配方10克,动物配方15克,食盐1.2克,碳酸氢钠21克,面粉900克。
所述野生植物汁液是通过以下制备方法得到的:取藜蒿、芹菜、水蓼和芦苇的鲜嫩茎叶,洗净,晒干,得干茎叶;取等量的四种植物的干茎叶,加水蒸煮,煮沸后过滤,得滤液和蒸煮后的茎叶,滤液浓缩至相对密度为1.02,即得野生植物汁液;将蒸煮后的茎叶晾干,备用。
所述蔬菜汁是通过以下制备方法得到的:取等量的萝卜、胡萝卜、西红柿、竹笋和菠菜,洗净,榨汁,浓缩至相对密度为1.02,得蔬菜汁。
所述植物配方是通过以下制备方法得到的:取白莲藕,粉碎成粉;取芡实,粉碎成粉;取上述提取野生植物汁液后的、晾干的蒸煮后的茎叶,粉碎成粉;将三种粉末按重量比白莲藕:芡实:蒸煮后的茎叶=10:10:2的比例混合,即得植物配方。
所述动物配方是通过以下制备方法得到的:取等质量的牛胆、青鱼胆和蛇骨粉,混合,粉碎,即得动物配方。
所述防霉变面粉的制备方法为:将野生植物汁液、蔬菜汁、植物配方、动物配方、食盐、碳酸氢钠和面粉混合混匀,干燥至含水量≤14.5%,即得。
实施例3 制备防霉变面粉
组分组成如下:野生植物汁液60克,蔬菜汁150克,植物配方15克,动物配方10克,食盐2.0克,碳酸氢钠16克,面粉950克。
所述野生植物汁液是通过以下制备方法得到的:取藜蒿、芹菜、水蓼和芦苇的鲜嫩茎叶,洗净,晒干,得干茎叶;取等量的四种植物的干茎叶,加水蒸煮,煮沸后过滤,得滤液和蒸煮后的茎叶,滤液浓缩至相对密度为1.05,即得野生植物汁液;将蒸煮后的茎叶晾干,备用。
所述蔬菜汁是通过以下制备方法得到的:取等量的萝卜、胡萝卜、西红柿、竹笋和菠菜,洗净,榨汁,浓缩至相对密度为1.05,得蔬菜汁。
所述植物配方是通过以下制备方法得到的:取白莲藕,粉碎成粉;取芡实,粉碎成粉;取上述提取野生植物汁液后的、晾干的蒸煮后的茎叶,粉碎成粉;将三种粉末按重量比白莲藕:芡实:蒸煮后的茎叶=10:10:1的比例混合,即得植物配方。
所述动物配方是通过以下制备方法得到的:取等质量的牛胆、青鱼胆和蛇骨粉,混合,粉碎,即得动物配方。
所述防霉变面粉的制备方法为:将野生植物汁液、蔬菜汁、植物配方、动物配方、食盐、碳酸氢钠和面粉混合混匀,干燥至含水量≤14.5%,即得。
Claims (2)
1.一种防霉变面粉,其特征在于:是由以下重量份的组分制成的:野生植物汁液3~6份,蔬菜汁15~20份,植物配方1.0~1.5份,动物配方1.0~1.5份,食盐0.12~0.20份,碳酸氢钠1.6~2.1份,面粉90~95份;
所述野生植物汁液是通过以下制备方法得到的:取藜蒿、芹菜、水蓼和芦苇的鲜嫩茎叶,洗净,晒干,得干茎叶;取等量的四种植物的干茎叶,加水蒸煮,煮沸后过滤,得滤液和蒸煮后的茎叶,滤液浓缩至相对密度为1.02~1.05,即得野生植物汁液;将蒸煮后的茎叶晾干,备用;
所述蔬菜汁是通过以下制备方法得到的:取等量的萝卜、胡萝卜、西红柿、竹笋和菠菜,洗净,榨汁,浓缩至相对密度为1.02~1.05,得蔬菜汁;
所述植物配方是通过以下制备方法得到的:取白莲藕,粉碎成粉;取芡实,粉碎成粉;取上述晾干的蒸煮后的茎叶,粉碎成粉;将三种粉末按重量比白莲藕:芡实:蒸煮后的茎叶=10:10:1~2的比例混合,即得植物配方;
所述动物配方是通过以下制备方法得到的:取等质量的牛胆、青鱼胆和蛇骨粉,混合,粉碎,即得动物配方。
2.权利要求1所述的一种防霉变面粉的制备方法,其特征在于:将野生植物汁液、蔬菜汁、植物配方、动物配方、食盐、碳酸氢钠和面粉混合混匀,干燥至含水量≤14.5%,即得。
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