CN109259056A - 一种科学配伍功能强化的五粮面食干制品 - Google Patents
一种科学配伍功能强化的五粮面食干制品 Download PDFInfo
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- CN109259056A CN109259056A CN201810785111.6A CN201810785111A CN109259056A CN 109259056 A CN109259056 A CN 109259056A CN 201810785111 A CN201810785111 A CN 201810785111A CN 109259056 A CN109259056 A CN 109259056A
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Classifications
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- A—HUMAN NECESSITIES
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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
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- 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
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- 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
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种科学配伍功能强化的五粮面食干制品,属于食品加工领域,包括以下原料:小麦粉、燕麦全麦粉、萌发苦荞粉、山药粉、马铃薯粉、低聚果糖、大豆卵磷脂、燕麦β‑葡聚糖、苦荞叶黄酮、火麻仁粉。本发明产品的特点:利用杂粮薯类粮食中所含的特殊功能性成分,通过合理配伍搭配,并添加从杂粮材料中提取的天然活性成分,达到功能活性成分的协同增效,具有明显的润肠排毒、降糖降脂、提高免疫的健康功效;采用独特的加工成形工艺,使面食达到不断条、耐煮、口感光滑劲道有咬劲,风味独特,保质期可达到12个月,可直接水煮后配菜食用的面食干制品。是一种大众健康美食,更是一种针对便秘人群、高糖高脂人群的康复调理美食。
Description
技术领域
本发明属于食品技术领域,具体涉及一种科学配伍功能强化的五粮面食干制品。
背景技术
据本发明科研团队近年来的一项研究显示,随着我国人民生活水平的提高,人们的饮食不断精细化、高蛋白高脂肪化。高蛋白高脂肪食物难消化,在肠道容易产生胆固醇和毒素,使肠道毒素增加,这些胆固醇和毒素本来需要膳食纤维的吸附携带排除体外,但由于食物的精细化造成膳食纤维摄入不足,就造成现代人肠道大量积存胆固醇和各种毒素,这些东西在体内转移,便形成了高血脂、高血糖、冠心病、脑血栓、癌症等现代“富贵病”,所谓的“富贵病”,即富贵以后容易得的病,这也正是近年来我国这类疾病发病率直线上升的真正原因。另外,由于肠道毒素增加,食物农药残留、防腐杀菌剂的残留,造成肠道益生微生物(双歧杆菌)减少,肠道菌群失调,再加上膳食纤维摄入不足,肠道蠕动功能降低,信息化带来的人们户外活动的减少等多种因素引起近年来我国普通人群便秘患病率不断上升,据不完全统计,我国2012-2016年部分调查资料显示,我国成年普通人群便秘患病率平均达到6%,随年龄的增长,患病率急剧上升,60岁人群高达21%,而且普通人群便秘患病率呈逐年增长趋势。便秘更进一步加强了体内毒素的产生、积存、转移,进一步强化了“富贵病”的产生及其病症,同时会引起多种癌症的发生,因此,便秘、高血糖、高血脂、癌症是现在和未来困扰我国人民健康的主要疾病。要解决这一困扰,单靠医疗医药是很困难的,需要从饮食结构和饮食习惯的改变,通过相应的功能性食品,以膳食调理达到防与治兼备更为有效。因此,社会与市场都迫切需要具备润肠排毒、降糖降脂、提高免疫的功能性食品,其中,提高免疫是为了提高人的抗病与自我康复能力。如果发明一种食品能将润肠排毒、降糖降脂、提高免疫三大功能集于一身,必然会达到事半功倍的效果。
近年来,杂粮食品受到人们的青睐,其原因是,一方面杂粮面粉加工粗糙,相对精白米面来说,杂粮面粉保留了较多的膳食纤维和多种维生素和矿物质营养,有的杂粮中还含有特殊的功能保健成分。另一方面,人们认为,上世纪八十年代之前,经济落后时期,我国人民以杂粮为主要食物,当时的现代“富贵病”很少,从那个时代过来的人都有亲身体会,所以,大家认为过去吃杂粮很少有“富贵病”,现在吃杂粮,有益健康。目前,杂粮食品倍受青睐,人们甚至把杂粮食品等同于健康功能食品,但是,市场上有许多杂粮食品,多数都是科技含量不高的产品,很多产品是杂粮粉、杂粮米等粗加工制品,这类产品需要进一步加工才可以形成食品,由于杂粮面不含有面筋,不能形成筋性面团,很难制作成面条、馒头等三餐主食,所以大多消费者不会制作杂粮食品,只是在制作食品时参入少量杂粮米面,在一定程度上可以达到均衡营养的目的,但缺乏科学性和健康调理针对性,这类产品,很难达到健康调理的作用。有的甚至将杂粮精细化加工处理,失去了杂粮中许多特殊功能成分和膳食纤维,这类产品完全失去了杂粮的优势。
在授权公告号为CN 102696981 B的“一种高膳食纤维的五谷膨化粉”发明专利中将多种杂粮碾磨过筛制粉,并加入小麦麸皮,然后调质膨化,将膨化物烘干磨粉,再加入多种矿质营养和维生素。该技术产品仅仅提高了膳食纤维的含量,没有考虑杂粮中的其他特殊功能活性成分的合理利用与功能发挥,比如,仅考虑了添加小麦麸皮增加膳食纤维,使用的是普通燕麦粉而不是燕麦全麦粉,即没充分利用燕麦麸皮,燕麦麸皮含有丰富的燕麦β-葡聚糖和燕麦膳食纤维等特殊活性成分;也没考虑利用具有药食两用特性的苦荞来强化产品功能。但是,燕麦和苦荞中的多种功能成分协同搭配可以达到很好的降糖降脂功效与润肠排毒功效,并具有提高免疫的功效,从而对健康的调理达到事半功倍的效果。
在申请公布号为CN 105360891 A的“一种低血糖生成指数面粉及其制备方法”发明专利中原料配比为:35% -45%的小麦粉、35% -45%的黄豆粉、1% -1.5%的荞麦粉、1% -1.5%的燕麦粉、4% -4.5%的大豆分离蛋白粉、4% -4.5%的膳食纤维、0.5% -1.5%的维生素、0.5% -1.5%的矿物质。其中,低升糖指数材料为黄豆粉、荞麦粉、燕麦粉,同时加入4% -4.5%的膳食纤维,从组方看,餐后可在一定程度限制或延缓血糖上升,但该技术没考虑充分发挥燕麦中的功能性成分β-葡聚糖与燕麦膳食纤维的有效利用(比如用燕麦全粉,燕麦的重要成分都集中靠近皮层的糊分层和皮层,普通燕麦粉中几乎不含糊粉层和皮层成分,全麦粉就是将糊粉层和皮层通过特殊的方法磨细混入到面粉中的制粉方法);也没考虑苦荞中的黄酮等功能性成分的增量增效与功能发挥,这些功能性成分具有很好的降糖降脂功效与润肠排毒功效,并具有提高免疫的功效;在其组方中,燕麦、荞麦比例太低,膳食纤维含量也不高,发挥不了其润肠排毒、降糖降脂、提高免疫的功效。但是,该技术产品在控制餐后血糖升高方面是有效的。
发明内容
根据以上现有产品与技术的不足,本发明提出一种科学配伍功能强化的五粮面食干制品。
本发明的一种科学配伍功能强化的五粮面食干制品,其特征是该制品主要由如下重量配比的原料制成:小麦粉35-45份、燕麦全麦粉12-18份、萌发苦荞粉8-12份、山药粉4-6份、马铃薯粉4-6份、低聚果糖6-8份、大豆卵磷脂4-6份、燕麦β-葡聚糖4-6份、苦荞叶黄铜4-6份、火麻仁粉4-6份、水30-35份;
所述的萌发苦荞粉按照如下方法制备:苦荞籽粒经清理去杂、清洗后浸泡6-8小时;控水后在25-30℃条件下萌发24-36小时;然后,常压汽蒸30-40分钟;冷却后烘干、脱壳、分选清理得到萌发苦荞仁;将所述萌发苦荞仁研磨、筛理取80目-100目细粉,将筛上物/麸皮用超微粉碎机粉碎至80-100目得麸粉;将研磨筛理的细粉与超微粉碎的麸粉均匀混合即获得萌发苦荞粉。
所述的一种科学配伍功能强化的五粮面食干制品,其特征是制作过程包括如下步骤:确定各原料成份的重量配比与质量参数,将配料中的燕麦全麦粉和萌发苦荞粉混合搅拌均匀得混合粉;然后用混合粉总重二分之一重量份的开水热烫所述混合粉,并边加水边搅拌,制成热烫面团,将该热烫面团继续搅拌或揉捏均匀;再将配料中的小麦粉、山药粉、马铃薯粉、低聚果糖、大豆卵磷脂、燕麦β-葡聚糖、苦荞叶黄铜、火麻仁粉加入到热烫面团中,将余量水加入并充分搅拌制成五粮面团,将五粮面团静置使陈化30分钟,然后进入成形工序。
所述的一种科学配伍功能强化的五粮面食干制品,其特征是所述的成型工序包括手工成型与机械成型;
所述的手工成型是将五粮面团用擀面杖辊压成1-2mm厚的面片,然后解切成15mm见方的小方块面片,将小方块面片两个对角朝两个不同方向拧180度后对角捏合形成“搓腕子”面的形状;
所述的机械成形是由多功能面食机挤切成型;
将成型的搓腕子经40-50℃热风烘干;
烘干后的搓腕子含水量10-14%;
包装入库。
本发明的一种科学配伍功能强化的五粮面食干制品以小麦、燕麦、苦荞、山药、马铃薯五种杂粮为主要原料,充分利用其中所含的天然保健因子(燕麦β-葡聚糖、燕麦膳食纤维、苦荞黄酮、苦荞中的抗性淀粉、D-手性肌醇(DCI)和γ-氨基丁酸(GABA)、山药多糖、马铃薯膳食纤维、维生素C和丰富的B族维生素等)的功能特性,将它们有机地组合在一起,达到协同增效的效果。经多项研究与实验/试用证明,可以很好的达到润肠排毒、降糖降脂、提高免疫的功效。为了进一步强化其功效,本发明采用了燕麦全麦粉、苦荞萌发全麦粉,并补充添加燕麦β-葡聚糖提取物和苦荞叶黄酮提取物、低聚果糖、大豆卵磷脂,从而达到主要功能成分的强化增量及协同增效的效果。为了解决杂粮面食断条、不耐煮、适口性差、不劲道等难题,采用独特的加工成形工艺,制成名为“搓碗子”面的特殊造型,体积像玉米颗粒大小,形似竹篮子,食用时,先用冷水浸泡5分钟,然后入开水锅煮5分钟,不存在断条的问题,而且,耐煮不浑糖,通常做成臊子面食用(有肉丁、有青菜、有汤即为臊子,把煮熟的面浇上臊子食用,臊子面是我国西北地区汉族的传统面食,其汤味酸辣),食用时臊子菜汤灌在面粒的两个凹穴里,连汤带面入口,口感滑溜劲道有滋味,风味独特。该制品保质期可达到12个月,属于水煮后配菜食用的面食干制品。是一种大众健康美食,更是一种针对便秘人群、高糖高脂人群的康复调理美食。
具体实施方式
本发明的一种科学配伍功能强化的五粮面食干制品主要选用如下重量比的原料制成;
小麦粉35-45份、燕麦全麦粉12-18份、萌发苦荞粉8-12份、山药粉4-6份、马铃薯粉4-6份、低聚果糖6-8份、大豆卵磷脂4-6份、燕麦β-葡聚糖4-6份、苦荞叶黄铜4-6份、火麻仁粉4-6份、水30-35份;
其中小麦粉、燕麦全麦粉、山药粉与马铃薯粉采用市售产品,细度60-200目,低聚果糖、大豆卵磷脂、燕麦β-葡聚糖、苦荞叶黄铜与火麻仁粉由市场购置。
萌发苦荞粉的加工方法包括如下步骤:将苦荞籽粒清理去杂、清洗后常温下浸泡6-8小时;控水后在25-30℃条件下萌发24-36小时;然后,常压汽蒸30-40分钟;冷却后烘干至含水率低于5%、然后机器脱壳、分选得到萌发苦荞仁;将所述萌发苦荞仁研磨、筛理取80目-100目细粉,并将筛上物/麸皮用超微粉碎机全部粉碎至80-100目得麸粉;将研磨筛理的细粉与超微粉碎的麸粉均匀混合即获得萌发苦荞粉。
实施例1
备料:小麦粉35公斤、燕麦全麦粉15公斤、萌发苦荞粉12公斤、山药粉4公斤、马铃薯粉6公斤、低聚果糖6公斤、大豆卵磷脂4公斤、燕麦β-葡聚糖6公斤、苦荞叶黄铜5公斤、火麻仁粉4公斤、水30公斤。
首先将配料中的燕麦全麦粉和萌发苦荞粉混合搅拌均匀得到47公斤混合粉,然后取13.5公斤(这里用水量12-15公斤之间即可)水烧至100度沸腾后加入混合粉中同时进行搅拌,制得热烫面团,将该热烫面团继续搅拌并将配料中的小麦粉35公斤、山药粉4公斤、马铃薯粉6公斤、低聚果糖6公斤、大豆卵磷脂4公斤、燕麦β-葡聚糖6公斤、苦荞叶黄铜5公斤、火麻仁粉4公斤加入到热烫面团中,将余量水16.5公斤(即按配料中的总水量减去热烫面团所用的水量而剩余的常温水)加入并充分搅拌制成五粮面团,然后静置陈化30分钟。
手工将五粮面团用擀面杖辊压成1-2mm厚的面片,然后解切成15mm见方的小方块,双手将方块面片两个对角朝两个不同方向拧180度后对角捏合形成“搓腕子”面的形状。将成型的搓腕子经40-50℃热风烘干或阴干至含水量10-14%即可包装入库。
实施例2
配料:小麦粉45公斤、燕麦全麦粉12公斤、萌发苦荞粉10公斤、山药粉6公斤、马铃薯粉4公斤、低聚果糖7公斤、大豆卵磷脂6公斤、燕麦β-葡聚糖4公斤、苦荞叶黄铜4公斤、火麻仁粉6公斤、水35公斤;
制作步骤与实施例1相同,面团制作好后机器成型。
将面团放入多功能面食成型机内直接辊压、挤切成型,然后经食品烘干机烘烤至含水量10-14%,包装入库。
实施例3
配料:小麦粉40公斤、燕麦全麦粉18公斤、萌发苦荞粉8公斤、山药粉5公斤、马铃薯粉4.5公斤、低聚果糖8公斤、大豆卵磷脂5公斤、燕麦β-葡聚糖5.5公斤、苦荞叶黄铜6公斤、火麻仁粉5公斤、水35公斤;
生产制作步骤与实施例1相同。
实施例4
小麦粉38公斤、燕麦全麦粉16公斤、萌发苦荞粉11公斤、山药粉5公斤、马铃薯粉5公斤、低聚果糖7公斤、大豆卵磷脂5公斤、燕麦β-葡聚糖5公斤、苦荞叶黄铜4公斤、火麻仁粉5公斤、水34公斤;
生产制作步骤与实施例1相同,由机器成型。
Claims (3)
1.一种科学配伍功能强化的五粮面食干制品,其特征是该制品主要由如下重量配比的原料制成:小麦粉35-45份、燕麦全麦粉12-18份、萌发苦荞粉8-12份、山药粉4-6份、马铃薯粉4-6份、低聚果糖6-8份、大豆卵磷脂4-6份、燕麦β-葡聚糖4-6份、苦荞叶黄铜4-6份、火麻仁粉4-6份、水30-35份;
所述的萌发苦荞粉按照如下方法制备:苦荞籽粒经清理去杂、清洗后浸泡6-8小时;控水后在25-30℃条件下萌发24-36小时;然后,常压汽蒸30-40分钟;冷却后烘干、脱壳、分选清理得到萌发苦荞仁;将所述萌发苦荞仁研磨、筛理取80目-100目细粉,将筛上物/麸皮用超微粉碎机粉碎至80-100目得麸粉;将研磨筛理的细粉与超微粉碎的麸粉均匀混合即获得萌发苦荞粉。
2.根据权利要求1所述的一种科学配伍功能强化的五粮面食干制品,其特征是制作过程包括如下步骤:确定各原料成份的重量配比与质量参数,将配料中的燕麦全麦粉和萌发苦荞粉混合搅拌均匀得混合粉;然后用混合粉总重二分之一重量份的开水热烫所述混合粉,并边加水边搅拌,制成热烫面团,将该热烫面团继续搅拌或揉捏均匀;再将配料中的小麦粉、山药粉、马铃薯粉、低聚果糖、大豆卵磷脂、燕麦β-葡聚糖、苦荞叶黄铜、火麻仁粉加入到热烫面团中,将余量水加入并充分搅拌制成五粮面团,将五粮面团静置使陈化30分钟,然后进入成形工序。
3.根据权利要求2所述的一种科学配伍功能强化的五粮面食干制品,其特征是所述的成型工序包括手工成型与机械成型;
所述的手工成型是将五粮面团用擀面杖辊压成1-2mm厚的面片,然后解切成15mm见方的小方块面片,将小方块面片两个对角朝两个不同方向拧180度后对角捏合形成“搓腕子”面的形状;
所述的机械成形是由多功能面食机挤切成型;
将成型的搓腕子经40-50℃热风烘干;
烘干后的搓腕子含水量10-14%;
包装入库。
Priority Applications (1)
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