CN103815287B - 一种仿全麦发酵型营养面条及其制作方法 - Google Patents
一种仿全麦发酵型营养面条及其制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属食品技术领域,在现有面条制作的基础上,不增加生产成本,主要通过调整生产工艺来提高面条的营养成分,提供了一种仿全麦发酵型营养面条及其制作方法。由面粉、食盐、酵母,麦麸、核桃粕粉按一定比例加工制作而成。通过麦麸提取液和面,在不影响面条感官品质的前提下将缺失的麦麸营养物质补充回来,通过发酵技术使营养物质进一步强化和提高。产品具有适应性广、推广应用价值高等特点,尤其适合老年人和儿童食用;生产工艺简单,不需要再投资增加设备;不仅营养丰富、口感好,煮熟后不易断条,易消化吸收;具有预防衰老、抗癌等保健功能。本发明的应用对促进农业发展、增加农民收入和提高人们的生活水平和生活质量,具有十分重要的意义。
Description
技术领域
本发明属于食品技术领域,具体涉及一种仿全麦发酵型营养面条及其制作方法。
背景技术
面条是一种非常古老的食物,起源于中国,有着源远流长的历史。在中国东汉年间已经存在记载,至今超过一千九百年。目前市场上有许多种面条,包括各种各样的挂面、方便面等,尽管制作配方和具体工艺略有差别,但其本质均与传统的面条制作方法类似,营养功能成分没有得到改善。例如现有技术中公开了“一种营养保健面条的制作方法”(申请号/专利号:200610200466),主要由面粉、蛋白多肽、红花提取物、苦瓜提取物、野酸梅提取物份和小麦多肽制作而成。孙茂合的“一种营养面条”(申请号/专利号:200610043741.3),只是在传统面条的制作配方中添加了牛奶、胡椒粉和牛骨汤,其他均无变化。宋其详研究了“一种皮子面的制作方法”(申请号/专利号:200910191530.8),在面条中加入了50g山楂,经30分钟发酵而成,因发酵时间短没有形成发酵面团应有的特点。宋胜广等的“一种保健营养面条”(申请号/专利号:CN03114488.8),仅是在面团中加入一定比例的芦荟汁和魔芋粉。
我国2010版《中国食物成分表》中,麦麸主要的可溶性营养成分如下:B1含量达0.3mg/100g,B2达0.3mg/100g,磷682mg/100g、硒7.12μg/100g、钾682mg/100g、钙206mg/100g、锌5.98mg/100g、铜2.03mg/100g、锰10.85mg/100g,以及多种氨基酸等等。
目前市场上已经有全麦面包、全麦饼干等产品,但尚未见到全麦面条,究其原因可能是直接添加麦麸会直接影响面条的口感,利用麦麸提取液和面经发酵后制作仿全麦营养保健面条的方法也未见报道。
王华等研究表明,小麦中赖氨酸、苏氨酸和异亮氨酸含量较低,是小麦中的限制性氨基酸。其中小麦中赖氨酸含量为3.65mg/g,苏氨酸含量为4.09mg/g,异亮氨酸含量为4.47mg/g。而核桃粕中赖氨酸含量约为16.5mg/g,苏氨酸含量为16.5mg/g,异亮氨酸含量为20.3mg/g。通过添加核桃粕粉,可以改善小麦中的限制性氨基酸含量,从而提高小麦的营养价值。
据研究资料和试验研究表明,发酵后的面团许多营养成分比未发酵的要高,并且更容易消化吸收,并且发酵后的酵母还是一种很强的抗氧化物,可以保护肝脏,还有一定的解毒作用。面团经过发酵,蛋白质含量增加;面团发酵过程中影响钙、镁、铁等元素吸收的植酸可被分解,从而提高人体对这些矿质营养素的吸收和利用;据我们研究发现经过面团发酵,其中的多酚含量提高了13.6%。多酚是一种天然抗氧化剂,有研究表明多酚能有效清除人体内的自由基,对癌症和衰老起到预防作用,能够降低心脑血管、糖尿病等疾病风险性,具有抗菌、消炎及抗病毒的功效。
发明内容
本发明的目的是在现有面条制作的基础上,不增加生产成本,主要通过调整生产工艺来提高面条的营养成分,提供了一种仿全麦发酵型营养面条及其制作方法。
本发明采用如下的技术方案实现:
一种仿全麦发酵型营养面条,由以下组分的原料加工而成:面粉100kg、食盐0.1~1Kg、酵母0.3~1kg、麦麸10Kg、核桃粕粉2.8~3.2kg。
各原料的重量组分最佳配比为:面粉100kg、食盐0.5Kg、酵母0.5kg、麦麸10Kg、核桃粕粉3kg。
制备方法为:麦麸用1:25、温度为25-35℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于35~37℃条件下发酵1.5~3h,加入碱面调节面团的酸度,然后压片、切面。
本发明实施过程中,按比例称取原料,放入容器内混合、搅拌、压片、切面等,本发明既可以加工成挂面、方便面,也可以加工成各种新鲜面条。
按照本发明的配方生产出的面条,营养丰富,煮熟时间短,煮熟后不断条、口感绵软滑润、容易消化吸收,特别适用于老年人和儿童食用。
本发明中:麦麸含有丰富的膳食纤维,是人体必需的营养元素,可提高食物中的纤维成分,可改善大便秘结情况,同时可促使脂肪及氮的***,对临床常见纤维缺乏性疾病的防治作用意义重大;由于摄入了高纤维成分,从而可以降低粪便中的类固醇的排出,而人体内胆固醇的主要分界代谢过程是通过粪便的***,所以可以使血清胆固醇下降,动脉粥样硬化的形成减慢;可有助于预防结肠及直肠癌;可降低血液中***的含量,可预防乳腺癌;麦麸中含有的B族维生素,在体内发挥着许多功能,而且还是食物正常代谢中不可缺少的营养成分。氧化是机体衰老的最大威胁,而麦麸提取液对DPPH·的清除能力较强,具有较强的抗氧化活性;具有较强的还原能力。麦麸通过发酵将不溶性的膳食纤维转化成可溶的膳食纤维,使面条更加易于消化。
作为压榨或萃取制油后的副产物,核桃粕中蛋白含量占核桃干重的30%~50%。核桃蛋白中18种氨基酸齐全,8种必需氨基酸含量适中,是一种优质的蛋白资源,但其利用率却很低,常被作为饲料***;本发明中使用核桃粕所制粉不仅脂肪含量明显减少,而且提高了面条中的蛋白质含量,充分利用了农产品加工后的副产物,即提高了产品的营养成分,又提高了其他作物的综合利用价值,由于在制作过程中,将面粉进行了发酵,核桃粕中的蛋白质酶解为小分子的蛋白质或者氨基酸,利于人体的吸收。
本发明在现有面条制作的基础上,不增加生产成本,通过调整生产工艺来提高面条的营养成分。该面条不仅加工工艺简单,生产成本低,而且营养丰富。据初步研究表明,面条口感好,容易消化吸收,特别适用于老年人和儿童食用。
本发明通过添加麦麸提取液的方式,即达到营养回补,又不影响感官质量。本营养面条制作工艺一方面通过发酵提高营养成分和改善消化吸收率及其保健功能,另一方面用麦麸提取液和面可以强化面粉在磨制中损失的矿物质和维生素。为提高面条中的蛋白质有效利用率,加入核桃榨油后的核桃粕粉等。通过对农产品加工后的副产物进行充分利用,即提高了产品的营养成分,又提高了其他作物的综合利用价值。
附图说明
图1为不同浓度的乙醇对麦麸多酚提取效果的影响;图2为对二苯代苦味酰基自由基(DPPH·)清除能力的测定结果;图3为对高价铁还原力的测定结果。
具体实施方式
为详细说明本发明,下面结合具体实施例对本发明做进一步详细描述。关于和面用水量,可以根据最终产品的不同进行调整。
实施例1:一种仿全麦发酵型营养面条,称取面粉100kg、食盐0.1Kg、酵母0.3kg、麦麸10Kg、核桃粕粉2.8kg。麦麸用1:25、温度为25℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于35℃条件下发酵1.5h后,压片、切面制成挂面、方便面或新鲜面条。所用核桃粕粉是将核桃榨油后的核桃粕粉碎过40目筛所得。
实施例2:一种仿全麦发酵型营养面条,称取面粉100kg、食盐0.5Kg、酵母0.5kg、麦麸10Kg、核桃粕粉3kg。麦麸用1:25、温度为30℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于36℃条件下发酵2h后加入碱面,搅拌均匀,压片、切面制成挂面、方便面或新鲜面条。所用核桃粕粉是将核桃榨油后的核桃粕粉碎过40目筛所得。
实施例3:一种仿全麦发酵型营养面条,称取面粉100kg、食盐0.6Kg、酵母0.6kg、麦麸10Kg、核桃粕粉3.1kg。麦麸用1:25、温度为35℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于37℃条件下发酵2.5h后加入碱面,搅拌均匀,压片、切面制成挂面、方便面或新鲜面条。所用核桃粕粉是将核桃榨油后的核桃粕粉碎过40目筛所得。
实施例4:一种仿全麦发酵型营养面条,称取面粉100kg、食盐1Kg、酵母1kg、麦麸10Kg、核桃粕粉3.2kg。麦麸用1:25、温度为32℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于37℃条件下发酵3h后加入碱面,搅拌均匀,压片、切面制成挂面、方便面或新鲜面条。所用核桃粕粉是将核桃榨油后的核桃粕粉碎过40目筛所得。
实验例1:为强化面条中的矿物质、维生素B2和多酚类物质的含量,用麦麸的水提取物和面。通常多酚类物质均采用乙醇等有机溶剂辅助提取,为了比较二者的差异,做了如下试验进行比较。
具体方法是:将麦麸用1:25、温度为25-35℃的水室温条件下浸泡1小时,过滤,上清液备用;同时,在与水浸提条件相同的情况下,用不同浓度的乙醇对同样量的麦麸浸泡、过滤,提取上清液,研究不同浓度的乙醇对麦麸多酚的提取效果,结果见图1。
由图1可知,不同浓度的乙醇溶液对多酚类物质的提取率不同,其中体积分数为10%的乙醇溶液提取率最高。而采用水做提取液,多酚提取率为5.21mg/g,是10%乙醇溶液提取量的86.3%。因此,为了不增加生产成本,采用水来浸泡麦麸在理论上是可行的。另一方面,口感方面克服了直接使用麦麸带来的粗糙感,风味方面克服了直接使用麦麸带来的麦麸味,色泽方面也远远优于直接添加麦麸所生产的面条。总之,从面条的色香味方面来考虑,添加麦麸提取液都要优于直接添加麦麸所生产的面条。
实验例2:对麦麸提取液的抗氧化活性的初步研究:
1.对二苯代苦味酰基自由基(DPPH·)清除能力的测定:具塞试管中加入2ml浓度为2×10-4mol/L的DPPH·无水乙醇溶液,再加入2ml抗氧化剂(不同浓度梯度的麦麸提取液、VC、BHT)的乙醇溶液,混匀,室温下静置30min后,517nm处测得吸光值A2,同时测定2ml浓度为2×10-4mol/L的DPPH·无水乙醇溶液与2ml无水乙醇混合液的吸光值A0,以及2ml抗氧化剂与2ml无水乙醇混合液的吸光值A1。计算DPPH·自由基的清除率:
DPPH·自由基的清除率(%)=[A0-(A2-A1)]/A0×100。
式中:A0—2.0mLDPPH·溶液+2.0mL无水乙醇的吸光度值;A1—2.0mL样品溶液+2.0mL无水乙醇的吸光度值;A2—2.0mL DPPH·溶液+2.0mL样品溶液的吸光度值。
实验结果如图2所示,对DPPH·的清除能力排序为:50%乙醇洗脱液(麦麸提取液纯化物1)>30%乙醇洗脱液(麦麸提取液纯化物2)>VC>BHT;并且,随着浓度的增加,上述四种物质对DPPH·的清除能力逐渐增强,抗氧化性增强。可见,麸皮提取物对DPPH·的清除能力要优于VC和BHT,且50%洗脱液的清除能力要强于30%洗脱液。
2.高价铁还原力的测定:吸取2.5mL浓度为20mmol/L的FeCl3·6H2O溶液,与2.5mL浓度为10mmol/L的TPTZ溶液和25mL浓度为300mmol/L(pH3.6)的醋酸盐缓冲液混合。吸取该混合液1.8mL于37℃水浴中,依次加入180μL蒸馏水和60μL抗氧化剂(各浓度梯度的麦麸提取液、VC、BHT),反应30min后,在593nm下读取吸光度值A。FRAP值越大,表明由抗氧化物质还原的Fe2+越多,即该物质的抗氧化活性越强。Vc和BHT做为阳性对照,以FeSO4溶液做标准曲线。结果表示为mg Fe(II)/g干重。通过线性回归分析可得FeSO4的浓度(X)与其在593nm处吸光值(Y)的回归方程为y=0.4742 x+0.0181,相关系数R2=0.9971。
实验结果如图3所示,以上抗氧化因子按照FRAP值排序为:50%乙醇洗脱液(麦麸提取液纯化物1)>30%乙醇洗脱液(麦麸提取液纯化物2)>VC>BHT。研究结果表明在本试验研究条件下,相同浓度的抗氧化因子中,麦麸提取液的抗氧化能力最强。
Claims (4)
1.一种仿全麦发酵型营养面条,其特征在于:由下列原料加工而成:面粉100kg、食盐0.1~1kg、酵母0.3~1kg、麦麸10kg、核桃粕粉2.8-3.2kg。
2.根据权利要求1所述的一种仿全麦发酵型营养面条,其特征在于:由下列原料加工而成:面粉100kg、食盐0.5kg、酵母0.5kg、麦麸10kg、核桃粕粉3kg。
3.根据权利要求1或2所述的一种仿全麦发酵型营养面条,其特征在于,制备方法为:麦麸用1:25、温度为25-35℃的水室温条件下浸泡1小时,过滤,上清液用于和面;原料各组分混合均匀后于35~37℃条件下发酵1.5~3h,加入碱面调节面团的酸度,然后压片、切面。
4.根据权利要求1或2所述的一种仿全麦发酵型营养面条,其特征在于:所述核桃粕粉为核桃榨油后的核桃粕粉碎过40目筛所得。
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