CN110140879A - 一种富含益生菌的杂粮粉及其制备方法 - Google Patents
一种富含益生菌的杂粮粉及其制备方法 Download PDFInfo
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- CN110140879A CN110140879A CN201910435259.1A CN201910435259A CN110140879A CN 110140879 A CN110140879 A CN 110140879A CN 201910435259 A CN201910435259 A CN 201910435259A CN 110140879 A CN110140879 A CN 110140879A
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- millet
- probiotics
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- cereal powder
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Abstract
本发明公开一种富含益生菌的杂粮粉及其制备方法,由以下重量份数原料制成:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份;本发明所述的杂粮粉,主要通过对杂粮微波膨化,破坏杂粮内部结构,使得杂粮成分之间结合不紧密,有利于后续酶解和发酵。本产品营养成分更容易被人体吸收,满足人体需要,提高杂粮粉的溶解度,通过添加益生菌达到益生效果,使得产品具有明显的市场优势。
Description
技术领域
本发明属于食品加工领域,具体涉及一种富含益生菌的杂粮粉及其制备方法。
背景技术
近年来,随着国民生活水平的提高,人们的膳食结构有所改变,为满足对食物口感的偏好,大量的摄入高脂肪高热量的食物,促使高血脂、高血压、动脉粥样硬化、肥胖病、冠心病、糖尿病等疾病的发病率急速上升。导致这些疾病的发生主要是由于人们平时摄入的膳食纤维、维生素和矿物质的含量过低。杂粮中这些营养物质含量很高,如果能开发出营养价值高又满足人们口感的杂粮制品,将大大有助于缓解这些疾病的发病率。
杂粮营养丰富,在一些营养指标上优于大米和小麦。例如小米中蛋氨酸含量是小麦、玉米和大米的两到三倍,玉米中色氨酸的含量仅为小米的三十分之一;绿豆中蛋白质含量比普通禾谷类约高一倍。人体中大量的蛋白质需从主食当中摄取,但我国以大米和小麦为主食,蛋白质含量明显偏低。因此,从营养方面考虑,杂粮的利用价值较高。
益生菌是一类对宿主有益的活性微生物,是定植于人体肠道、生殖***内,能产生确切健康功效从而改善宿主微生态平衡、发挥对肠道有益作用的活性有益微生物的总称。它有助于营养物质的消化吸收,许多益生菌株在胃肠道内可产生消化酶,这些酶可促进人体更好地消化所摄入的食品及吸收食品中的营养成分,具有产生重要的营养物质、抑制有害菌的生长等作用,将益生菌添加到食品中,能起到积极作用。
微波膨化是利用电场的相变和气体的热压效应原理,使加工物料内部水分子产生剧烈热运动而迅速升温汽化、增压膨胀。与传统的膨化技术相比,微波膨化技术能最大限度地保存物料原有的营养成分,不增加产品油脂含量,能够赋予产品更好的多孔性和更大的孔隙度,且加工时间短,膨化、干燥、杀菌工艺同步完成,对产品品质与储藏稳定性也具有积极意义。本发明主要通过微波膨化结合酶解和发酵工艺制备富含益生菌杂粮粉,微波处理有效的抑制了脂肪酶等活性,防止产品产生酸败,使得原料结构疏松,便于酶作用。酶解可以让更多的营养物质溶出,同时为益生菌的发酵提供了良好的环境,可以提高杂粮粉的营养价值,保持益生菌活性,促进人体肠道菌群的改善。针对目前市面上,大部分产品都具有高温冲调、易结块等问题,本发明采用喷雾干燥的干燥方法,可有效的改善产品溶解度,实现低温速溶的目的。
杂粮粉的加工方式很多,如专利CN105639643A公布了一种速食营养杂粮粉及其制备方法,其特征在于将原料干燥后粉碎,再进行搅拌混匀。这种方法操作简单,但所的产品营养价值过于单一,且不易被人体吸收,得到的产品溶解性不好,无益生作用。
专利CN106578870A公布了一种预混五谷杂粮粉及其制备方法,其特征在于浸泡、沥干、粉碎、发酵、减菌化处理得到产品。这种方法能够改善产品风味,但是其产品经过射频减菌化处理,不但操作不方便,成本高,且产品中的有益菌也会被杀死,对人体起不到益生作用。
发明内容
本发明要解决的技术问题是提供一种低温速溶且具有益生活性作用的新型杂粮粉产品。
为解决上述问题,本发明采用如下技术方案:
一种富含益生菌的杂粮粉,本发明以小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种为原料,经原料筛选除杂、清洗、微波膨化、磨浆、酶解、熟化灭酶、过滤、发酵、喷雾干燥、成品筛选、包装等工艺制成的一种方便营养的杂粮食品。
所述产品配料有:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份。
基于上述,所述杂粮粉包括下述质量份的原料:小米2~17份,高粱1~16份,荞麦1~9份,燕麦1~16份,大麦2~9份,黍子2~8份,薏仁2~11份,籽粒苋0~7份,芸豆3~9份,绿豆2~9份,红豆1~13份,蚕豆3~10份,豌豆2~8份,豇豆2~8份,小扁豆3~10份,黑豆1~12份。
基于上述,所述杂粮粉包括下述质量份的原料:小米5~10份,高粱3~10份,荞麦4~7份,燕麦4~10份,大麦3~6份,黍子2~5份,薏仁6~10份,籽粒苋2~5份,芸豆4~7份,绿豆4~8份,红豆5~10份,蚕豆6~9份,豌豆2~6份,豇豆2~4份,小扁豆5~7份,黑豆5~8份。
本发明要解决的另一技术问题为提供一种富含益生菌的杂粮粉的制备方法,包括以下步骤:
(1)原料筛选:去除杂粮中的沙粒、霉变以及干瘪无用的原料,干燥保存备用;
(2)清洗:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份分别进行清洗;
(3)微波膨化:将清洗干净的原料沥水,取适量平铺在微波炉或微波隧道中,微波膨化时间为10~180s,微波功率为100~1000HZ;
(4)磨浆:用破壁机对微波膨化好的原料进行破碎,制得所需原料浆液,备用;
(5)酶解:向原料浆液中添加适量纤维素酶、淀粉酶、蛋白酶、木聚糖酶,在40~60℃下水浴2-12h,取出后加入蔗糖0-10%进行加热搅拌,使之溶解,冷却后,过滤得酶解浆液;
(6)发酵:将活化好的益生菌加入冷却后的酶解浆液中,恒温发酵2-24h,制得发酵浆液;
(7)将发酵浆液与脱脂乳粉(0-50g/L)、蔗糖(0-20%)、葡萄糖(0-15%)、β-环糊精(0-30%)、明胶(0-5%)、麦芽糊精(0-15%)、甘油(0-20mL/L)、海藻糖(0-30%)、酪蛋白(0-20%)混合均匀后进行喷雾干燥,得到所述杂粮粉。
更进一步地,步骤(2)中所述的清洗具体为用流动水进行冲洗两到三次,冲洗过程中,去掉杂质或质量不好的杂粮。
更进一步地,步骤(3)中所述的微波膨化具体为将清洗干净的杂粮,用漏筛进行滤水,取适量的杂粮,将其平铺在微波炉的底层或微波隧道中,中间可以适当的进行翻动,微波膨化一段时间后取出,放在干净的干燥容器中备用。
更进一步地,步骤(5)中所述的酶解具体为,向浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种,酶解2-12h,取出后加入蔗糖或者不加入蔗糖,煮沸后进行灭酶,待冷却后得到酶解浆液。
步骤(5)中的酶为纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种,先后顺序可以颠倒。
步骤(7)中的保护剂为脱脂乳粉(0-50g/L)、蔗糖(0-20%)、葡萄糖(0-15%)、β-环糊精(0-30%)、明胶(0-5%)、麦芽糊精(0-15%)、甘油(0-20mL/L)、海藻糖(0-30%)、酪蛋白(0-20%)中的一种或者多种,可以选择不添加。
具体地,本发明提供的杂粮的成分及功效如下。
小米:小米中赖氨酸较低,必需氨基酸高于稻米、小麦和玉米;粗脂肪含量高于稻米、小麦,与玉米近似。其中不饱和脂肪酸占总量的85%,有益于防止动脉硬化,碳水化合物含量为72.8%,低于稻米、小麦和玉米,是糖尿病患者的理想食物。VA、VB1超过稻米、小麦和玉米,能够提高人体抵抗力,防止皮肤病,矿物质含量如铁、锌、铜、镁均超过稻米、小麦和玉米,钙含量大大超过稻米和玉米,低于小麦,含有较多硒,具有补血、壮体、防治克山病和大骨节病等,粗纤维素是稻米的5倍,可促进消化。
高粱:高粱味甘性温,食疗价值相当高。中医认为,高粱性平味甘、涩、温、无毒,能和胃、健脾、止泻,有固涩肠胃、抑制呕吐、益脾温中、催治难产等功能,可以用来治疗食积、消化不良、湿热、下沥、小便不利、妇女倒经、胎产不下等。
荞麦:荞麦具有提高人体必须元素含量、保肝肾、造血功能、增强免疫力、强体、健脑、美容、提高智力、降血脂、控制糖尿病,保持心血管正常,降低胆固醇等作用。铜含量相当于大麦2倍,燕麦2.5倍,小米3倍,小麦、大米2-4倍,铜能促进铁的利用,用于防治贫血病,含有其他粮食稀缺的硒,有利于防癌。
燕麦:燕麦中蛋白含量高于小麦、粳米、小麦,脂肪高于小麦、粳米、小麦、玉米,钙含量69mg/100g,磷、铁高于其他粮食,VE为15mg/100g。水溶性纤维素特别高,比小麦高3.7倍,比玉米高6.7倍。有效防治高血脂引发的心脑血管疾病,降低胆固醇、降血脂,控制糖尿病,控制肥胖症。
大麦:大麦营养成分较为丰富,含有维生素、硫胺素、核黄素、尼克酸、尿囊素等。味甘,性凉。能健脾消食,除热止渴,利小便。可用于脾胃虚弱,食积饱满、涨闷;烦热口渴;小便不利。亦可用于胃与十二指肠溃疡,慢性胃炎等。
黍子:黍子中食用纤维含量在4%,高于小麦和大米。可以促进肠道蠕动,有利于粪便排出,减少细菌及其毒素对肠壁的刺激,可降低肠内憩室及肿瘤的发病率,纤维素可以与饱和脂肪酸结合,防止血浆胆固醇的形成,从而减少了胆固醇沉积在血管内壁的数量,有利于防止冠心病的发生。
薏仁:薏仁中蛋白质、脂肪、维生素B1、必需氨基酸及主要微量元素(磷、钙、铁、铜、锌)均高于大米。油酸和亚油酸略高于小麦、大米。具有解热镇痛、降血压、防癌等功效。
籽粒苋:籽粒苋的蛋白高于一般谷物淀粉,其中赖氨酸很高,而赖氨酸正是多数谷类作物的限制性氨基酸。按照FAO/WHO推荐适于人体营养需要的标准来看,若把籽粒苋与其他谷物混合,就能接近满足平衡营养的需要。蛋白质量超过大豆,接近牛奶,含有大量矿物质和维生素。
芸豆:芸豆具有滋补解热、利尿消肿的作用,对治疗水肿和脚气病有特殊疗效。芸豆含植物血细胞凝集素(PHA),有凝集人体细胞、刺激淋巴细胞转化、促进有丝***、促进核糖核酸和脱氧核酸的合成,抑制白细胞、淋巴细胞的移动等作用。
绿豆:绿豆含有生物碱、香豆素、植物甾醇等生理活性物质,对人类和动物的胜利代谢活动有促进作用。绿豆皮中含有0.05%左右的单宁物质,能凝固微生物原生质,故有抗菌、保护创面和局部止血作用。另外单宁具有收敛性,能与重金属结合生成沉淀,进而起到解毒作用。清热解毒、消暑利尿、抗炎消肿、保肝明目、止泄痢、润皮肤、降血压、降胆固醇、防止动脉粥样硬化,富含VB17等抗癌作用。
红豆:红豆具有较高的药用价值,主治水气肿胀、痢疾、肠痔下血、牙齿疼痛、乳汁不通等。红豆中含有较多的皂草苷,可以刺激大肠,有通便、利尿的作用,对心脏病和肾病有疗效。每天吃适量红豆可净化血液,解除心脏疲劳。红豆含有较多的纤维,不仅可以通气、通便,还可以减少胆固醇,红豆对金色葡萄球菌、福氏痢疾杆菌及伤寒杆菌都有明显的抑制作用。
蚕豆:蚕豆中蛋白含量高,是仅次于大豆、四棱豆和羽扇豆的高蛋白豆种。并且蛋白质中氨基酸种类齐全,赖氨酸最丰富。维生素含量均超过大米和小麦。健脾利湿、凉血止血、降血压,治水肿。
豌豆:豌豆的蛋氨酸含量稍低,其他均达到FAO/WHO推荐模式值。脂肪含量少,矿物质丰富,磷含量较高。蛋白质23.4%,脂肪1.8%,碳水化合物52.6%,含有胡萝卜素、VB1、VB2等。中下气,利小便,解疮毒,主治霍乱转筋、脚气、肿痛,含有植物凝集素等。
豇豆:豇豆籽粒营养成分丰富,蛋白质含量18-30%,脂肪1-2%,淀粉40-60%,富含氨基酸,氨基酸组成比较齐全,特别是赖氨酸(2%)、色氨酸(0.2%)和谷氨酸(5%)含量高。富含矿物质,有毒物质、抗代谢物(胰蛋白酶抑制剂、血球凝集素和肠胃胀气等因素)含量少,可防治脚气病、心脏病。
小扁豆:小扁豆中蛋白质25.3%,碳水化合物55.4%,膳食纤维6.5%,灰分2.5%,富含维生素,矿物质,含有血球凝集素,有害蛋白,遇高温被破坏,需加热食用。含有人体必需氨基酸,但是蛋氨酸、色氨酸含量低。健胃中和、化清降浊、除湿止渴。
黑豆:黑豆含有大量蛋白质,相当于肉类2倍,鸡蛋3倍,牛奶12倍,含有18种氨基酸,19种脂肪酸,不饱和脂肪酸达80%,吸收率达到95%,具有降低胆固醇作用。黑豆基本不含胆固醇,只含植物固醇,不被人体吸收,抑制人体吸收胆固醇、降低胆固醇在血液中含量的作用。能软化血管、滋润皮肤、延缓衰老。特别是对高血压、心脏病等患者有益。
本发明的有益效果是:结合了微波膨化,使杂粮籽粒内部的水分沿原孔道渗出、蒸发,保留了水分进入的孔道,破坏了籽粒原本致密的组织,使结构疏松多孔,大大提高了杂粮的吸水率和糊化度,降低了杂粮的硬度。处理后的杂粮米,形状完整,色泽变化较小,风味基本未受影响,有利于被酶水解,并且更易于人体吸收。通过发酵工艺,增添益生菌,并保持产品益生菌活性,使得产品中活菌数达到或超过106cfu/g,改善了人体肠道微生物。本发明采用喷雾干燥技术,实现了低温速溶的目标。
具体实施方式
本发明的具体实时方式参照实施例。下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例1:
一种富含益生菌的杂粮粉,所述原料按以下重量份数配比组成:小米5份,高粱1份,燕麦2份,红豆2份,蚕豆1份,豌豆1份,小扁豆1份。
一种富含益生菌的杂粮粉的制备方法,包括有以下步骤:
(1)原料筛选:去除杂粮中的沙粒、霉变以及干瘪无用的原料,干燥保存备用;
(2)清洗:小米5份,高粱1份,燕麦2份,红豆2份,蚕豆1份,豌豆1份,小扁豆1份分别进行清洗;
(3)微波膨化:将清洗干净的原料沥水,取适量平铺在微波炉中,微波膨化时间为60s,微波功率为600HZ;
(4)磨浆:用破壁机对微波膨化好的原料进行破碎,制得所需原料浆液,备用;
(5)酶解:向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶,在50℃下水浴5h,取出后加入蔗糖5%进行加热搅拌,使之溶解,冷却后,过滤得酶解浆液;
(6)发酵:将活化好的发酵乳杆菌加入冷却后的酶解浆液中,恒温发酵8h,制得发酵浆液;
(7)将发酵浆液进行喷雾干燥,得到所述杂粮粉。
实施例2:
一种富含益生菌的杂粮粉,所述原料按以下重量份数配比组成:荞麦1份,燕麦1份,大麦1份,黍子1份,薏仁1份,籽粒苋1份,黑豆3份。
一种富含益生菌的杂粮粉的制备方法,包括有以下步骤:
(1)原料筛选:去除杂粮中的沙粒、霉变以及干瘪无用的原料,干燥保存备用;
(2)清洗:荞麦1份,燕麦1份,大麦1份,黍子1份,薏仁1份,籽粒苋1份,黑豆3份分别进行清洗;
(3)微波膨化:将清洗干净的原料沥水,取适量平铺在微波炉中,微波膨化时间为120s,微波功率为800HZ;
(4)磨浆:用破壁机对微波膨化好的原料进行破碎,制得所需原料浆液,备用;
(5)酶解:向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶,在45℃下水浴7h,取出后加入蔗糖6%进行加热搅拌,使之溶解,冷却后,过滤得酶解浆液;
(6)发酵:将活化好的发酵乳杆菌、保加利亚乳杆菌加入冷却后的酶解浆液中,恒温发酵12h,制得发酵浆液;
(7)将发酵浆液进行喷雾干燥,即可制得所述杂粮粉。
以上所述仅为本发明的较佳实施方式,并非对本发明作出相应的限制,本发明的保护范围并不局限于此;凡是本发明的精神和原则内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护之内。
Claims (6)
1.一种富含益生菌的杂粮粉,其特征在于:所述杂粮粉原料选自小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种,其重量份数组成为:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份。
2.根据权利要求1所述的富含益生菌的杂粮粉,所述杂粮粉制备方法为:
(1)原料筛选:去除杂粮中的沙粒、霉变以及干瘪无用的原料,干燥保存备用;
(2)清洗:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份分别进行清洗;
(3)微波膨化:将清洗干净的原料沥水,取适量平铺在微波炉或微波隧道中,微波膨化时间为10~180s,微波功率为100~1000HZ;
(4)磨浆过滤:用破壁机对微波膨化好的原料进行破碎,经过过滤,制得所需原料浆液,备用;
(5)酶解:向原料浆液中添加适量纤维素酶、淀粉酶、蛋白酶、木聚糖酶,在40~60℃下水浴2-12h,取出后加入蔗糖0-10%进行加热搅拌,使之溶解,冷却后,过滤得酶解浆液;
(6)发酵:将活化好的益生菌加入冷却后的酶解浆液中,恒温发酵2-24h,制得发酵浆液;
(7)将发酵浆液与脱脂乳粉(0-50g/L)、蔗糖(0-20%)、葡萄糖(0-15%)、β-环糊精(0-30%)、明胶(0-5%)、麦芽糊精(0-15%)、甘油(0-20mL/L)、海藻糖(0-30%)、酪蛋白(0-20%)混合均匀后进行喷雾干燥,得到所述杂粮粉。
3.权利要求1-2任意一项所述的富含益生菌的杂粮粉,其特征在于,所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
4.一种富含益生菌的杂粮粉的制备方法,其特征在于,所述杂粮粉原料选自小米、高粱、荞麦、燕麦、大麦、黍子、薏仁、籽粒苋、芸豆、绿豆、红豆、蚕豆、豌豆、豇豆、小扁豆、黑豆中的一种或多种,其重量份数组成为:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份。
5.根据权利要求4所述的制备方法,所述方法包括以下步骤:
(1)原料筛选:去除杂粮中的沙粒、霉变以及干瘪无用的原料,干燥保存备用;
(2)清洗:小米0~18份,高粱0~15份,荞麦0~10份,燕麦0~18份,大麦0~10份,黍子0~10份,薏仁0~12份,籽粒苋0~10份,芸豆0~10份,绿豆0~15份,红豆0~15份,蚕豆0~10份,豌豆0~10份,豇豆0~10份,小扁豆0~10份,黑豆0~15份分别进行清洗;
(3)微波膨化:将清洗干净的原料沥水,取适量平铺在微波炉或微波隧道中,微波膨化时间为10~180s,微波功率为100~1000HZ;
(4)磨浆过滤:用破壁机对微波膨化好的原料进行破碎,经过过滤,制得所需原料浆液,备用;
(5)酶解:向原料浆液中添加适量纤维素酶、淀粉酶、蛋白酶、木聚糖酶,在40~60℃下水浴2-12h,取出后加入蔗糖0-10%进行加热搅拌,使之溶解,冷却后,过滤得酶解浆液;
(6)发酵:将活化好的益生菌加入冷却后的酶解浆液中,恒温发酵2-24h,制得发酵浆液;
(7)将发酵浆液与脱脂乳粉(0-50g/L)、蔗糖(0-20%)、葡萄糖(0-15%)、β-环糊精(0-30%)、明胶(0-5%)、麦芽糊精(0-15%)、甘油(0-20mL/L)、海藻糖(0-30%)、酪蛋白(0-20%)混合均匀后进行喷雾干燥,得到所述杂粮粉。
6.权利要求4-5任意一项所述的制备方法,其特征在于,所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
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