CN106993734B - 一种全麦饮料粉 - Google Patents
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Abstract
本发明主要涉及小麦深加工技术领域,公开了一种全麦饮料粉,由以下原料制成:小麦、燕麦、黑豆、红豆、薏苡仁、白扁豆、糯米、纳豆菌、乳酸菌、低聚半乳糖、中药、混合酶;小麦陈放一年,增加香甜口感,原料丰富,营养均衡,香甜适口,增加小麦的深加工途径和市场上的饮料品种,使经济收入提高23.7%;原料经冷冻后,破坏细胞结构,促进小麦和燕麦麸皮软化,便于消化吸收;改变传统方式中只能对小麦粉的利用,直接利用整颗小麦粒进行加工,使小麦利用率达到100%,节约大量生产成本,同时能够丰富饮料的营养和香味,保护胃肠功能,便于消化吸收。
Description
技术领域
本发明主要涉及小麦深加工技术领域,尤其涉及一种全麦饮料粉。
背景技术
小麦,在世界各地广泛种植,是世界上最早栽培的农作物之一,小麦富含淀粉、蛋白质、脂肪、矿物质及维生素等,能够养心益肾,和血健脾,利尿润肺,缓解精神压力,促进胃肠功能,增加血液循环,美容护肤。
小麦磨成面粉后可以制作面包、馒头、饼干、蛋糕、面条、包子、年糕、意式面食、古斯米等食物,发酵后可制成啤酒、酒精、伏特加或生质燃料,但是目前市场上还没有出现小麦制作的全麦饮料粉。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种全麦饮料粉。
一种全麦饮料粉,由以下重量份的原料制成:小麦87~89、燕麦12~14、黑豆12~14、红豆8~10、薏苡仁8~10、白扁豆7~9、糯米7~9、纳豆菌3~5、乳酸菌4~6、低聚半乳糖11~13、中药5~7、混合酶0.03~0.05。
所述的小麦,为收获后放置1年的小麦,增加香甜口感。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌17~19、德氏乳杆菌13~15、开菲尔10~12、副干酪乳杆菌10~12。
所述的中药,由以下重量份的原料组成:决明子43~45、鸡眼草36~38、椿皮27~29、楮实子27~29、白石脂11~13、硇砂11~13。
所述的混合酶,由以下重量份的原料组成:淀粉酶24~26、纤维素酶15~17。
一种全麦饮料粉的制备方法,包括以下步骤:
(1)将小麦和燕麦洗净,沥水,加入小麦重量10~15%的水,置于-20~-18℃冷冻10~12小时,破坏细胞结构,促进小麦和燕麦麸皮软化,便于消化吸收,得混合料A;
(2)将黑豆、红豆、薏苡仁、白扁豆和糯米混合,洗净,得混合料B;
(3)将中药洗净,粉碎至80~120目,加入中药重量500~600倍量的水,煎煮至体积为原来的1/10,过滤,除沉淀,得中药提取液;
(4)将混合料A和混合料B分别置于中药提取液中,40~50℃浸泡6~7小时后,加热煮沸后保温10~15分钟,能够抗菌抑菌,延长饮料货架期,丰富饮料的香味和保健成分,提高免疫力,保护心脑血管,缓解疲劳,排毒养颜,延缓衰老,过滤,得熟料A、熟料B和煮沸液;
(5)向熟料A中加入纳豆菌,搅拌均匀,置于36~38℃发酵30~35小时,将大分子分解为小分子的营养成分,促进消化吸收,增加保健成分,避免肥胖,得一次发酵料;
(6)将熟料B加入一次发酵料中,混合均匀,加入乳酸菌,置于42~44℃发酵10~12小时,使饮料酸甜适口,增加发酵香味和肠道益生因子,增强胃肠功能,排出毒素,维持机体健康,得二次发酵料;
(7)将二次发酵料和低聚半乳糖置于夹层锅中,加热翻炒至含水量为13~15%,增加香味,便于消化吸收,杀灭发酵菌体,避免继续发酵,保持酸甜口感,得炒香料;
(8)将炒香料粉碎至80~100目,加入步骤(4)得到的煮沸液中,加入混合酶,于39~41℃搅拌酶解160~180分钟,冷冻干燥至含水量为12~14%,能够保留营养成分,使饮料粉便于贮藏和运输,增强复水能力,使饮料在较低温度下也能很快复水,饮用方便,符合快节奏的生活步伐,得全麦饮料粉;
(9)真空包装,辐射灭菌,得成品。
所述步骤(7)的加热翻炒,温度为92~94℃,搅拌转速为51~53转/分钟。
本发明的优点是:本发明提供的一种全麦饮料粉,小麦陈放一年,增加香甜口感,原料丰富,营养均衡,香甜适口,增加小麦的深加工途径和市场上的饮料品种,使经济收入提高23.7%;原料经冷冻后,破坏细胞结构,促进小麦和燕麦麸皮软化,便于消化吸收;改变传统方式中只能对小麦粉的利用,直接利用整颗小麦粒进行加工,使小麦利用率达到100%,节约大量生产成本,同时能够丰富饮料的营养和香味,保护胃肠功能,便于消化吸收;将原料置于中药提取液中煮沸,能够抗菌抑菌,延长饮料货架期至30天,丰富饮料的香味和保健成分,提高免疫力,保护心脑血管,缓解疲劳,排毒养颜,延缓衰老;部分原料先经纳豆菌发酵,将大分子分解为小分子的营养成分,促进消化吸收,增加保健成分,避免肥胖;再经乳酸菌二次发酵,消除中药异味,使饮料酸甜适口,增加发酵香味和肠道益生因子,增强胃肠功能,排出毒素,维持机体健康;发酵后进行翻炒,增加香味,便于消化吸收,杀灭发酵菌体,避免继续发酵,保持酸甜口感;将酶解和冷冻干燥后,能够保留营养成分,使饮料粉便于贮藏和运输,增强复水能力,使饮料在较低温度下也能很快复水,饮用方便,符合快节奏的生活步伐。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种全麦饮料粉,由以下重量份的原料制成:小麦87、燕麦12、黑豆12、红豆8、薏苡仁8、白扁豆7、糯米7、纳豆菌3、乳酸菌4、低聚半乳糖11、中药5、混合酶0.03。
所述的小麦,为收获后放置1年的小麦,增加香甜口感。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌17、德氏乳杆菌13、开菲尔10、副干酪乳杆菌10。
所述的中药,由以下重量份的原料组成:决明子43、鸡眼草36、椿皮27、楮实子27、白石脂11、硇砂11。
所述的混合酶,由以下重量份的原料组成:淀粉酶24、纤维素酶15。
一种全麦饮料粉的制备方法,包括以下步骤:
(1)将小麦和燕麦洗净,沥水,加入小麦重量10%的水,置于-20℃冷冻10小时,破坏细胞结构,促进小麦和燕麦麸皮软化,便于消化吸收,得混合料A;
(2)将黑豆、红豆、薏苡仁、白扁豆和糯米混合,洗净,得混合料B;
(3)将中药洗净,粉碎至80目,加入中药重量500倍量的水,煎煮至体积为原来的1/10,过滤,除沉淀,得中药提取液;
(4)将混合料A和混合料B分别置于中药提取液中,40℃浸泡6小时后,加热煮沸后保温10分钟,能够抗菌抑菌,延长饮料货架期,丰富饮料的香味和保健成分,提高免疫力,保护心脑血管,缓解疲劳,排毒养颜,延缓衰老,过滤,得熟料A、熟料B和煮沸液;
(5)向熟料A中加入纳豆菌,搅拌均匀,置于36℃发酵30小时,将大分子分解为小分子的营养成分,促进消化吸收,增加保健成分,避免肥胖,得一次发酵料;
(6)将熟料B加入一次发酵料中,混合均匀,加入乳酸菌,置于42℃发酵10小时,使饮料酸甜适口,增加发酵香味和肠道益生因子,增强胃肠功能,排出毒素,维持机体健康,得二次发酵料;
(7)将二次发酵料和低聚半乳糖置于夹层锅中,加热翻炒至含水量为13%,增加香味,便于消化吸收,杀灭发酵菌体,避免继续发酵,保持酸甜口感,得炒香料;
(8)将炒香料粉碎至80目,加入步骤(4)得到的煮沸液中,加入混合酶,于39℃搅拌酶解160分钟,冷冻干燥至含水量为12%,能够保留营养成分,使饮料粉便于贮藏和运输,增强复水能力,使饮料在较低温度下也能很快复水,饮用方便,符合快节奏的生活步伐,得全麦饮料粉;
(9)真空包装,辐射灭菌,得成品。
所述步骤(7)的加热翻炒,温度为92℃,搅拌转速为51转/分钟。
实施例2
一种全麦饮料粉,由以下重量份的原料制成:小麦88、燕麦13、黑豆13、红豆9、薏苡仁9、白扁豆8、糯米8、纳豆菌4、乳酸菌5、低聚半乳糖12、中药6、混合酶0.04。
所述的小麦,为收获后放置1年的小麦,增加香甜口感。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌18、德氏乳杆菌14、开菲尔11、副干酪乳杆菌11。
所述的中药,由以下重量份的原料组成:决明子44、鸡眼草37、椿皮28、楮实子28、白石脂12、硇砂12。
所述的混合酶,由以下重量份的原料组成:淀粉酶25、纤维素酶16。
制备方法同实施例1。
实施例3
一种全麦饮料粉,由以下重量份的原料制成:小麦89、燕麦14、黑豆14、红豆10、薏苡仁10、白扁豆9、糯米9、纳豆菌5、乳酸菌6、低聚半乳糖13、中药7、混合酶0.05。
所述的小麦,为收获后放置1年的小麦,增加香甜口感。
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌19、德氏乳杆菌15、开菲尔12、副干酪乳杆菌12。
所述的中药,由以下重量份的原料组成:决明子45、鸡眼草38、椿皮29、楮实子29、白石脂13、硇砂13。
所述的混合酶,由以下重量份的原料组成:淀粉酶26、纤维素酶17。
制备方法同实施例1。
对比例1:小麦为新收获或陈放2年及以上的小麦,其余制备方法同实施例1。
对比例2:去除纳豆菌及步骤(5)的一次发酵,其余制备方法同实施例1。
对比例3:去除乳酸菌及步骤(6)的二次发酵,其余制备方法同实施例1。
对比例4:去除中药,其余制备方法同实施例1。
对比例5:去除混合酶及步骤(8)的酶解,其余制备方法同实施例1。
对比例6:去除步骤(1)中的冷冻,其余制备方法同实施例1。
对比例7:去除步骤(7)中的加热翻炒,其余制备方法同实施例1。
对比例8:去除步骤(8)中的冷冻干燥,其余制备方法同实施例1。
实施例和对比例全麦饮料粉的营养成分:
分别检测实施例和对比例全麦饮料粉的营养成分,并进行感官评定和货架期检测,实施例和对比例全麦饮料粉的营养成分见表1。
表1:实施例和对比例全麦饮料粉的营养成分
从表1的结果表明,实施例全麦饮料粉,营养丰富,锌、硒及蛋白质含量明显较对比例高,香味浓郁,酸甜适口,口感细腻,说明本发明提供的全麦饮料粉具有很高的营养含量。
实施例和对比例全麦饮料粉的保健效果:
随机选择清洁级昆明小鼠120只,随机分为11组,每组10只,雌雄各半,管理相同,实施例和对比例组每天分别灌胃该组的全麦饮料粉0.2g/kg(按小鼠体重计),正常组灌胃等量的生理盐水,受试时间为50天,受试后禁食16小时,对各受试小鼠的胸腺脏器指数、脾脏脏器指数、血清IL-2和廓清指数进行检测,实施例和对比例全麦饮料粉的保健效果见表2。
表2:实施例和对比例全麦饮料粉的保健效果
注:“—”表示无。
从表2可以看出,实施例全麦饮料粉,在受试后小鼠的胸腺脏器指数、脾脏脏器指数、血清IL-2和廓清指数较对比例组和对照组均有明显的提高,说明本申请提供的全麦饮料粉具有增强免疫力的效果,不会对小鼠的身体健康产生危害。
Claims (2)
1.一种全麦饮料粉,其特征在于,由以下重量份的原料制成:小麦87~89、燕麦12~14、黑豆12~14、红豆8~10、薏苡仁8~10、白扁豆7~9、糯米7~9、纳豆菌3~5、乳酸菌4~6、低聚半乳糖11~13、中药5~7、混合酶0.03~0.05;所述的小麦,为收获后放置1年的小麦;
所述的乳酸菌,由以下重量份的原料组成:嗜酸乳杆菌17~19、德氏乳杆菌13~15、开菲尔10~12、副干酪乳杆菌10~12;
所述的中药,由以下重量份的原料组成:决明子43~45、鸡眼草36~38、椿皮27~29、楮实子27~29、白石脂11~13、硇砂11~13;
所述的混合酶,由以下重量份的原料组成:淀粉酶24~26、纤维素酶15~17。
2.一种根据权利要求1所述全麦饮料粉的制备方法,其特征在于,包括以下步骤:
(1)将小麦和燕麦洗净,沥水,加入小麦重量10~15%的水,置于-20~-18℃冷冻10~12小时,得混合料A;
(2)将黑豆、红豆、薏苡仁、白扁豆和糯米混合,洗净,得混合料B;
(3)将中药洗净,粉碎至80~120目,加入中药重量500~600倍量的水,煎煮至体积为原来的1/10,过滤,除沉淀,得中药提取液;
(4)将混合料A和混合料B分别置于中药提取液中,40~50℃浸泡6~7小时后,加热煮沸后保温10~15分钟,过滤,得熟料A、熟料B和煮沸液;
(5)向熟料A中加入纳豆菌,搅拌均匀,置于36~38℃发酵30~35小时,得一次发酵料;
(6)将熟料B加入一次发酵料中,混合均匀,加入乳酸菌,置于42~44℃发酵10~12小时,得二次发酵料;
(7)将二次发酵料和低聚半乳糖置于夹层锅中,加热翻炒至含水量为13~15%,得炒香料;
(8)将炒香料粉碎至80~100目,加入步骤(4)得到的煮沸液中,加入混合酶,于39~41℃搅拌酶解160~180分钟,冷冻干燥至含水量为12~14%,得全麦饮料粉;
(9)真空包装,辐射灭菌,得成品;
所述步骤(7)的加热翻炒,温度为92~94℃,搅拌转速为51~53转/分钟。
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