CN105994484A - 一种苦荞青稞面包及其制作方法 - Google Patents
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明公开了一种苦荞青稞面包,它是由包含如下重量配比的原料制备而成:小麦粉70份,苦荞粉10份~15份,青粉稞10份~15份,水58份~61份,白砂糖10份~12份,鸡蛋10份,黄油8份~10份,酵母1.5份~1.7份,面包改良剂1.7份~2.1份,食盐1份。本发明苦荞青稞面包营养健康,口感优良,生产工艺简单,成本低廉,具有保健功效,能满足人们对食品的多样化需求,也为苦荞和青稞的功能性食品开发利用提供了一种新的选择。
Description
技术领域
本发明涉及一种苦荞青稞面包及其制作方法。
背景技术
苦荞学名鞑靼荞麦,属蓼科,双子叶植物,原产地是我国西南高寒地区以及各民族地区,同时那也是世界苦荞的集中产地。数千年来苦荞对于我国西南地区的繁荣昌盛起到了不可忽视的作用。它具有很高的营养价值和药用价值,它所含有的蛋白质、脂肪、单宁、维生素、芦丁、矿物质和微量元素等普遍高于大米、小麦和玉米等。苦荞麦的全粉含有大量的芦丁(高达2000mg/g,干重),这使它成为一种新兴的功能性食品原料。黄酮类化合物在生物体内有预防心血管疾病、调节免疫、防癌抗癌、抗衰老、止血阵痛、抗菌抗病毒等功效。经过试验分析及验证之后认为苦荞具有很大的药用价值,其主要功能有防止糖尿病、降血糖、降血脂、预防直肠癌和肠道疾病、控制体重、降低总胆固醇和三酸甘油酯含量等。
青稞又叫米大麦、裸大麦等,是大麦的一个变种,属禾本科、一年生或越年生草本植物。其中淀粉及蛋白质含量较高,各种氨基酸、矿质元素种类齐全,含量丰富,具有“三高两低”(高蛋白、高纤维、高维生素和低脂肪、低糖)的结构组成,是谷类作物中的佳品。β-葡聚糖是青稞籽粒胚乳、糊粉层细胞壁的主要成分,青稞中含有5.25%左右的β-葡聚糖。20世纪80年代末,美国科学家首先发现大麦特别是青稞中的β-葡聚糖具有降血脂、降胆固醇、调节血糖、抗肿瘤和预防心血管疾病的作用,引起世界关注。目前,生物医学界也认为β-葡聚糖具有清肠、调节血糖、降低胆固醇、提高免疫力的四大功能。
面包是广大人民群众最喜爱的食品之一,它是由小麦粉、酵母和其他辅助材料如油、糖、蛋、盐等调制成面团,再经过发酵、整形、烘焙等程序制成。而且随着人们生活水平的提高,对食品有了更高层次的需求。经查阅相关资料,现在有富硒面包、枸杞菊花保健玉米面包以及韭菜面包等营养丰富且健康的面包可供选择。
但是,未见同时采用青稞、苦荞为原料制备面包的报道。
发明内容
为了解决上述问题,本发明提供了一种苦荞青稞面包及其制备方法。
本发明苦荞青稞面包,它是由包含如下重量配比的原料制备而成:
小麦粉70份,苦荞粉10份~15份,青粉稞10份~15份,水58份~61份,白砂糖10份~12份,鸡蛋10份,黄油8份~10份,酵母1.5份~1.7份,面包改良剂1.7份~2.1份,食盐1份。
优选地,它是由包含如下重量配比的原料药制备而成:小麦粉70份,苦荞粉15份,青稞粉10份,水61份,白砂糖12份,鸡蛋10份,黄油8份,酵母1.7份,面包改良剂1.7份,食盐1份。
优选地,所述小麦粉是高筋小麦粉。
优选地,所述苦荞粉粉是过100目筛后的苦荞粉末。
优选地,所述青稞粉粉是过100目筛后的青稞粉末。
优选地,所述油是黄油。
优选地,所述面包改良剂为师傅300复配面包改良剂酵母。
优选地,采用如下方法制备:按照前述配比取原料,混匀,发酵,辊轧、烘烤、冷却、包装,即可。
本发明还公开了制备前述苦荞青稞面包的方法,步骤如下:按照前述配比取原料,混匀,发酵,烘烤,即可。
本发明苦荞青稞面包营养健康,口感优良,生产工艺简单,成本低廉,具有保健功效,能满足人们对食品的多样化需求,也为苦荞和青稞的功能性食品开发利用提供了一种新的选择。
显然,根据本发明的上述内容,按照本领域的普通技术知识和惯用手段,在不脱离本发明上述基本技术思想前提下,还可以做出其它多种形式的修改、替换或变更。
以下通过实施例形式的具体实施方式,对本发明的上述内容再作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下的实例。凡基于本发明上述内容所实现的技术均属于本发明的范围。
附图说明
图1制作流程工艺图
图2面包质构测定曲线
具体实施方式
食品材料
北京高筋粉(北京古船食品有限公司)、苦荞(深圳市瑞利来实业有限公司)、青稞(深圳市瑞利来实业有限公司)、小米(雅安吉选超市,货号210001106908)、鸡蛋(四川名山黄家养殖场)、白砂糖(成都太古糖业有限公司)、面包改良剂(乐斯福明光有限公司,师傅300复配面包改良剂)、黄油(上海高夫食品有限公司)、食盐(四川乐山联峰盐化有限责任公司大同分公司)、酵母(安琪酵母股份有限公司,安琪高活性干酵母),以上材料均为食品级。
化学试剂
三氯化铝、乙酸钾、甲醇、芦丁标准品、硫酸铜、酒石酸钾钠、氢氧化钠、盐酸、β-葡聚糖标准溶液、磷酸氢二钾、磷酸二氢钾、刚果红、次甲基蓝、酚酞试剂,以上试剂均为分析纯试剂。
仪器设备
食品烤炉(XYF-2E远红外线)、发酵箱(文锋豪华12-15)、食品物性测试仪(TA.XTplus)、电热恒温鼓风干燥箱(DHG-9070A)、多功能粉碎机(MJ-02)、水浴振荡器(HZS-H),分析天平(0.0001g)、电子天平(0.01g)、紫外-可见光分光光度计(UV-1200)、万用电炉(DL-1)、筛网(100目)、操作台、毛刷、搅拌器、不锈钢盆、烧杯、量筒、容量瓶、玻璃棒等。
实施例1本发明苦荞青稞面包的制备
1、制备方法
1.1配方:高筋小麦粉70g,苦荞15g,青稞10g,水61g,白砂糖12g,鸡蛋10g,黄油8g,酵母1.7g,面包改良剂1.7g,食盐1g。
1.2工艺流程及操作要点
采用一次发酵法制作,制作流程工艺图如图1所示。
操作要点:
①原料准备:分别将青稞和苦荞打成粉,并将其和高筋小麦粉过筛(过100目筛)备用,同时称量所需的各种原料;
②揉制成团:先将酵母用40-44℃左右的水活化,水量为酵母体积的10倍左右,夏天活化时间为15min左右,冬天为20min左右,活化期间不断搅拌,形成均匀的分散溶液;再将高筋小麦粉、苦荞粉、青稞粉、糖和盐(提前用水溶解)、面包改良剂以及活化的酵母溶液和水(减去配置溶液和活化的水量)放入不锈钢盆中模拟机器搅拌,先低速混匀,形成面团后再放入黄油继续低速搅拌均匀即可。
③发酵:将面团放入不锈钢盆中在入28℃,相对湿度75%的醒发箱中发酵80min;
④整形:把面团分为60g左右的小面团,并搓成表面光滑的圆球形;
⑤醒发:将面团放入面包听中,在38℃,相对湿度85%的醒发箱中醒发40min;
⑥烘烤:将面团表面涂一层全蛋液,均匀为宜,再分三段烘烤分别为:上火120℃,下火150℃,时间4min;上下火210℃,直至不再增大,时间约5min;上火190℃,下火150℃持续约5min,烤至表面金黄色即可。
2、理化和质构指标测定
2.1质构的测定
将处理好的样品直接进行测定,取3次测定的平均值作为甜筒的质构值。TPA测定模式:测量探头P50,将处理好的样品直接进行测定,测前速度为1.0mm/s,测试速度为0.50mm/s,测后速度为0.50mm/s,压缩程度为90%,数据采集速率为200p/s。取3次测定的平均值作为甜筒的质构指标。
测定指标包括硬度(Hardness)、脆性(Frangibility)、弹性(Springiness)、黏聚性(Cohesiveness)、胶着性(Gumminess)、咀嚼度(Chewiness)和回复性(Resilience)。
2.2理化检验
2.2.1理化以及营养指标
根据标准GB/T 20981-2007《面包》,GBT 20977-2007《糕点通则》,GB/T 14611-2008《粮油检验小麦粉面包烘焙品质试验直接发酵法》,NY/T2006-2011《谷物及其制品中β-葡聚糖含量的测定》,NY/T 1295-2007《荞麦及其制品中总黄酮含量的测定》中相关标准进行最终产品的测定,内容如下:
表1理化及营养标准
2.2.2质构测定
质构仪TPA测试的弹性和硬度能够很好地反映面包的柔软度、组织结构、表皮质地,可用来评价面包的品质。并且感官评价(色泽、气味、外观形状)、体积测定与质构仪测试弹性、硬度相结合对面包品质进行评价,效果更好。产品进行硬度,弹性的测定。测定模式TPA,选用P/36R探头,测前速度为2mm/s,测试速度为1mm/s,测后速度为2mm/s,压缩程度50%。
3、实验结果
3.1理化及营养指标
表2理化及营养指标测定结果表
根据表2可知:最终面包含糖量远小于国家的规定,符合国家标准,制成的面包含糖量少,可以适应更多的人群需求,但是由于含糖量的降低,对面包的口感会有一定的影响,本次试验所得面包甜味较低,但是经过测试人员的最终产品评定,面包总的滋味适宜,为大多数喜欢;水分含量按照软式面包的标准来判断,符合国家标准,当水分含量过多时,会影响面包后期在储存过程中的微生物活动,如果水分过少,那么面包的口感将会下降,本次试验所得面包口感柔软适中,基本无掉渣现象出现;其中比容作为面包的品质参考依据,它的值越大,面包的蓬松度越大,适口性越强,当比容较低时,面包的蓬松度下降,口感较硬,适口性、弹性降低,本次试验所得面包比容比一般面包略低,因为加入了苦荞和青稞使面包的总体性能下降,但最终试验所得面包有较高的蓬松度和弹性,口感较佳;黄酮和β-葡聚糖拥有多种功能性作用,作为主要的营养指标,在本试验添加苦荞和青稞后,黄酮和β-葡聚糖两种物质可以增加面包的营养价值,作为功能性食品开发食用。
3.2质构指标
质构测定结果如图2和表3所示:
表3质构测定结果表
序列号 | 硬度 | 弹性 |
平均值 | 2271.079 | 0.848 |
硬度(Hardness)是第一次压缩时的最大峰值,多数食品的峰值出现在最大变形处,有些食品压缩到最大变形处不出现应力峰,其硬度值的大小与面包品质呈负相关,这个指标数值越大,面包吃起来就越硬,缺乏弹性、绵软、爽口的感觉;弹性(Springiness)是经过压缩过后变形样品除去变形力后,恢复到变形前的条件下的高度或体积比率,弹性值与面包品质呈正相关,数值越大,面包吃起来越柔软不筋道,爽口不粘牙。由图2和表3可知,本发明苦荞青稞面包的硬度小,弹性好,口感良好。
实验结果说明,本发明方法制备得到了理化性质合格的苦荞青稞面包,且具有较好的功能保健性,且硬度小,弹性好。
实施例2本发明苦荞青稞面包的制备方法的筛选
1、制备方法
1.1配方:高筋小麦粉70g,苦荞10g、15g或者25g,青稞10g、15g或者25g,水55g、58g或者61g,白砂糖6g、10g或者12g,鸡蛋10g,黄油6g、8g或者10g,酵母0.8、1.5g或者1.7g,面包改良剂0.8、1g、1.7g或者2.1g,食盐1g。
具体的组别如下表4:
1.2工艺流程及操作要点
同实施例1。
2、检测方法
2.1感官评价
评价依据标准:GB/T 20981-2007《面包》和GB/T 14611-2008《粮油检验小麦粉面包烘焙品质试验直接发酵法》,采用量值估计法的评分方法,参评人员由本学院食品专业大四的学生组成,参与评价的共10人,身体均健康,评价数据的统计采用取其平均值的方法。将样品置于清洁、干燥的白瓷盘中,用目测检测形态、色泽;然后用餐刀按四分法分开,观察组织、杂质,并拍照留存;品尝滋味与口感,做出评价。评价指标如下:
表1感官评价标准
形态:完整,无缺损、龟裂、凹陷,形状应与品种造型相符合,表面光洁完整无斑点;
色泽:表面呈金黄色或淡棕色,均匀一致,无烤焦、发白现象;
气味:应具有烘烤和发酵的风味,并具有苦荞和青稞的香味,无异味;
口感:松软适口,不粘牙,无异味,无颗粒的糖和盐以及杂质;
组织:细腻有弹性,切面气孔大小均匀,纹理均匀清晰,呈海绵状,无明显大空洞和局部过硬;切片后不断裂,并无明显掉渣。
3、结果与分析
结果如下表6所示:
表6感官评价结果
由上表可以看出,原料配方在本发明范围内时(配方为:高筋小麦粉70g,苦荞10g~15g,青稞10g~15g,水58g~61g,白砂糖10g~12g,鸡蛋10g,黄油8g~10g,酵母1.5g~1.7g,面包改良剂1.7g~2.1g,食盐1g。),制备得到的苦荞青稞面包形态、色泽、气味等均优良,而配方在本发明范围以外时,如,将青稞粉、苦荞粉、油的用量稍微上下浮动,则感官结果不佳。
本发明优选的配方为:高筋小麦粉70g,苦荞15g,青稞10g,水61g,白砂糖12g,鸡蛋10g,黄油8g,酵母1.7g,面包改良剂1.7g,食盐1g。
综上,本发明苦荞青稞面包的口感优良,低糖,符合相应国家标准的,生产工艺简单,成本低廉,且营养健康,具有天然、保健、功能化的特点,属于健康食品,应用前景优良。
Claims (9)
1.一种苦荞青稞面包,其特征在于:它是由包含如下重量配比的原料制备而成:
小麦粉70份,苦荞粉10份~15份,青粉稞10份~15份,水58份~61份,白砂糖10份~12份,鸡蛋10份,黄油8份~10份,酵母1.5份~1.7份,面包改良剂1.7份~2.1份,食盐1份。
2.根据权利要求1所述的苦荞青稞面包,其特征在于:它是由包含如下重量配比的原料药制备而成:小麦粉70份,苦荞粉15份,青稞粉10份,水61份,白砂糖12份,鸡蛋10份,黄油8份,酵母1.7份,面包改良剂1.7份,食盐1份。
3.根据权利要求1或2所述的苦荞青稞面包,其特征在于:所述小麦粉是高筋小麦粉。
4.根据权利要求1或2所述的苦荞青稞面包,其特征在于:所述苦荞粉粉是过100目筛后的苦荞粉末。
5.根据权利要求1或2所述的苦荞青稞面包,其特征在于:所述青稞粉粉是过100目筛后的青稞粉末。
6.根据权利要求1或2所述的苦荞青稞面包,其特征在于:所述油是黄油。
7.根据权利要求1或2所述的苦荞青稞面包,其特征在于:所述面包改良剂为师傅300复配面包改良剂。
8.根据权利要求1所述的苦荞青稞面包,其特征在于:采用如下方法制备:按照权利要求1~7任意一项所述配比取原料,混匀,发酵,辊轧、烘烤、冷却、包装,即可。
9.一种制备权利要求1~8任意一项所述苦荞青稞面包的方法,其特征在于:步骤如下:按照权利要求1~7任意一项所述配比取原料,混匀,发酵,烘烤,即可。
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Granted publication date: 20200717 |