CN110613084A - 一种蒸汽热处理破壁麸皮粉的加工方法 - Google Patents
一种蒸汽热处理破壁麸皮粉的加工方法 Download PDFInfo
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Abstract
本发明公开了一种蒸汽热处理破壁麸皮粉的加工方法。由于麸皮中的不溶性膳食纤维含量过多,限制了麸皮制品的食用品质。本发明采用蒸汽热处理、超细粉碎、发酵等技术处理麸皮原料,可以有效降低不溶性膳食纤维含量,改善麸皮口感、增加风味、降低抗营养因子、强化保健功能。本发明中制得的破壁麸皮粉可直接食用,也可应用于馒头、面包、饼干、酸奶、冲剂、肉肠、面条等制品以及制备维生素E、麦麸蛋白和低聚糖,极大地拓宽了麸皮在食品加工中的应用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蒸汽热处理破壁麸皮粉的加工方法。
背景技术
麸皮是粮食加工面粉后得到的副产品,碾磨颖果得到的麸皮主要由皮层、糊粉层、胚芽以及少量胚乳等组成。麸皮含有大量人体必需的营养成分和功能成分,膳食纤维含量35%~50%,蛋白质12%~18%,淀粉10%~15%,以及多种矿物质和维生素。食用麸皮具有润肺、滋润皮肤,防癌抗癌,健脾和胃,乌发固发,清理肠胃等作用,具有很高的医疗保健价值。但由于麸皮口感粗糙,苦涩难闻等问题,绝大部分被当作饲料使用,经济价值不高。目前食品领域中对麸皮的综合利用率还不到20%,实际上,麸皮可进行多层次的开发利用,深加工潜力大、应用广泛。
分析麸皮原料特点可知,麸皮以细胞壁结构为主,兼之麸皮中不溶性膳食纤维含量过高,可溶性物质含量低,造成了麸皮制品口感粗糙,且麸皮含有植酸等抗营养因子,降低了人体对食物中营养物质的消化吸收,这些都严重影响了麸皮的生物利用率以及麸皮制品的食用品质。所以要求在加工过程中降低抗营养因子和不溶性膳食纤维的含量,增加可溶性物质的含量,从而增加麸皮制品的适口性和连食性。将蒸汽热处理、超细粉碎、发酵等加工技术应用于麸皮加工,可以实现粉碎、破壁等效果,最大程度的保持营养活性成分,降解不溶性膳食纤维及抗营养因子含量,促进麸皮食品的适口性和连食性,从而促进整个麸皮加工产业快速发展。
中国发明专利CN107114670A对小麦粗麸皮一种原料进行简单的气爆处理,其采用气爆介质为热空气,不同于本发明的蒸汽热处理的饱和水蒸气介质。CN107307153A公开了一种富含水溶性膳食纤维青稞麸皮茶的制备方法,其采用的***条件为210~250 ℃,该条件下麸皮容易产生糊味,不同于本发明蒸汽热处理产生的麸皮特殊香味。CN106360309A一种不易褐变的小麦麸皮粉的制备方法未对麸皮进行预处理,不能从根本上降低不溶性膳食纤维的含量,增加可溶性物质的含量。CN105725054A公开了一种麸皮冲泡粉,其采用膨化技术对麸皮进行加工,不同于本发明的蒸汽热处理。
本发明对麸皮原料进行蒸汽热处理、发酵、超细粉碎,可以很好的降低植酸和不溶性膳食纤维的含量,增加可溶性物质的含量,从而提高麸皮制品的适口性和连食性。制得的破壁麸皮粉含有丰富的蛋白质、矿物质、维生素等多种营养素,以及含量适中的不溶性膳食纤维和可溶性物质,可以直接食用,也可以作为食品的添加剂,广泛应用于面包、馒头、饼干等的制作以及制备维生素E、麦麸蛋白和低聚糖,适合于各个年龄段人群食用,拓宽了麸皮在经济、方便的主食品和保健食品中的应用。
发明内容
本发明的目的是提供一种蒸汽热处理破壁麸皮粉,该麦麸粉口感细腻,可以直接食用,且可以作为满足各类食品加工特性和品质的专用粉。也可应用于馒头、面包、饼干、酸奶、冲剂、肉肠、面条等制品以及制备维生素E、麦麸蛋白和低聚糖。
本发明还提供了一种蒸汽热处理破壁麸皮粉的加工方法,用于解决麸皮食用品质较差,不容易被人们接受的问题,从而促进开发经济、方便的适用于不同人群的麸皮系列主食品和保健品。
本发明为了实现上述目的所采用的技术方案为:
一种蒸汽热处理破壁麸皮粉的加工方法,其原料为粮食加工面粉后得到的副产品,包括小麦麸皮、燕麦麸皮、高粱麸皮、玉米麸皮、荞麦麸皮的一种或多种麸皮原料混合,具体加工方法如下:
(1)将新鲜的麸皮原料用蒸馏水润水并用食品级搅拌机搅拌,搅拌时间1~10 min,润水时间0.1~3 h。润水后放入蒸汽罐中,通入饱和蒸汽,压力为0.2~1.2 MPa,维压时间0.1~10min后快速泄压,收集从卸料口排出的麸皮。
(2)采用周期蠕动强化酶解蒸汽热处理麸皮,周期为5~30 s,酶解反应的底物料液比为10%~50%;酶浓度为0.01%~1%;酶解反应时间为30 min~3 h;酶解温度为35~55 ℃。
(3)将酶解后的麸皮进行发酵,乳酸菌接种量为1‰~1%,发酵时间30 min~3 h,培养温度28~50 ℃;发酵结束后采用105 ℃灭酶15 min。
(4)焙炒机采用180 ℃预热30 min,将发酵后的麸皮采用150 ℃~180 ℃焙炒5~10min后,放入食品专用烘箱进行烘干,温度为60 ℃~80 ℃,时间为6~16 h。
(5)取烘干后的麸皮置于流化床式气流粉碎机中,空气流速为1~3 m3/min,压强为0.6~0.8 MPa,分级机频率为10~50 Hz,进料机频率为1~15 Hz,得到粒度≥150目的麸皮粉。
(6)将得到的麸皮粉采用双氧水进行脱色,料液比为1:1~1:10,pH为7.0~11.0,温度40~60℃,时间30min~4 h,转速3000r/min。
(7)制得的麸皮粉可以进行选择性复配,选择性的添加A族维生素0.01~0.1%,红枣粉1~5%,甘草粉0.001~0.01%。
本发明的有益效果是:
(1)本发明方法制得的破壁麦麸粉可以用于加工各种面食产品,如面条、面包、馒头、粉条等产品,产品营养丰富,易于人体吸收。
(2)本发明方法制得的破壁麦麸粉口感细腻,可以直接食用,且可以作为满足各类食品加工特性和品质的专用粉。也可应用于馒头、面包、饼干、酸奶、冲剂、肉肠、面条等制品以及制备维生素E、麦麸蛋白和低聚糖。
(3)本发明采用的蒸汽热处理技术无污染,处理过程中存在类似酸水解、热降解、类机械断裂、氧键破坏和结构重排等协同作用,麸皮物理结构和化学成分在加工过程中发生较大的变化。
(4)麸皮原料在一定的压强和温度的水蒸气介质下气相蒸煮,淀粉、半纤维素等部分水解生成可溶性糖,同时复合胞间层的木质素软化和部分降解,细胞壁破碎,因而解除了胞内功能成分提取的主要屏障作用,有利于功能成分的溶出。麸皮中结合态酚类物质得以释放,总酚含量大幅度提高。
(5)细胞壁组分在高温高压作用下,半纤维素水解转化成单糖和低聚物,木质素软化、部分降解形成糖类和酚类化合物,导致可溶物含量增加,总可溶性糖得率提高了5倍。
(6)蒸汽热处理可以降低抗营养因子含量,脲酶、植酸、单宁等含量显著降低,经过蒸汽热处理后的麸皮可以显著提高蛋白的利用效率和消化效率。
(7)蒸汽热处理会增加麸皮粉的风味物质,使麸皮粉产生特殊香味。
(8)蒸汽热处理具有灭菌的效果,麸皮在蒸汽热处理处理中,微生物被杀死,减少了霉变的几率;同时酶失活,延长了储存期。
(9)蒸汽热处理技术可以降低麸皮的机械强度,在相同粉碎条件下,蒸汽热处理后麸皮制得粒度更小麸皮粉的比例更高,极大地降低了制粉能耗。
(10)超细粉碎可以增大麸皮粉比表面积、表面能和空隙率等,使其获得高溶解性、高吸附性、高流动性等新特征。经超微粉碎后的麸皮粉,由于粉体为超细粒子,更有利于人体吸收。同时麸皮粉中的有效成分在粉碎的过程中大量释放,可溶性成分吸收率增加,不溶性成分易附着在肠壁上,排出体外所需时间较长,尤其是膳食纤维的微细化,提高了人体吸收率。
(11)麸皮发酵可以改善麸皮口感、增加风味、降低抗营养因子、降低食物毒素、强化保健功能。以乳酸菌等菌种发酵麸皮,形成富含超氧化物歧化酶及乳酸、醋酸和少量乙醇等代谢产物的食品。
(12)麸皮粉脱色可以使其拥有更诱人的色泽,满足人们对食品亮度、色泽的要求。
(13)选择性复配可以起到营养互补的作用,使麸皮粉营养更加均衡。
实施例
一种蒸汽热处理破壁麸皮粉的加工方法,具体加工方法如下:
(1)新鲜的麦麸原料品质要求。
新鲜的麦麸原料品质要求
项目 | 含量 |
一致性/(%) | 90 |
容重/(g/L) | 690 |
粗蛋白含量(干基)/(%) | 8.0 |
脂肪酸值(KOH) 干基/(mg/100g) | 50 |
霉变粒/(%) | 1.0 |
颗粒度 | 40目筛上麦麸 |
淀粉含量 /(%) | 10 |
(2)将500 mL清水倒入2 kg新鲜的麸皮中,并采用食品级搅拌机进行连续搅拌5分,润水2 h。
(3)将润水的麸皮从进料口放入蒸汽罐中,通入饱和蒸汽,压力为1.0 MPa,维压时间5 min后快速泄压,收集从卸料口排出的麸皮。
(4)将收集的蒸汽热处理麦麸进行酶解。小麦麸皮酶解反应的底物料液比为18:41;酶浓度为0.67%;酶解反应时间为3 h;酶解温度为40 ℃。
(5)将酶解后的麸皮进行发酵。乳酸菌接种量为1‰,发酵时间3 h,培养温度40℃;发酵结束后采用105 ℃灭酶15 min。
(6)炒货机采用180 ℃预热30 min,将发酵后的麸皮放入预热后的炒货机中,温度为150 ℃,时间为10 min,进行焙炒提香。
(7)采用食品专用烘箱对焙炒后的麦麸进行烘干,温度为60 ℃,时间6 h,含水量低于6%。
(8)采用流化床式气流粉碎机对烘干后的麦麸进行超细粉碎,分级机电机频率为15.0 Hz,进料电机频率为3.0 Hz。
(9)对粉碎后的麦麸粉采用双氧水进行脱色,料液比为1:8,pH为11.0,温度40℃,时间 4h,转速3000r/min。
(10)所制得破壁麦麸粉即可食用。
麦麸粉理化指标
项目 | 检验方法 | 指标 |
水分/(%) | GB 5009.3 | 4.83% |
灰分(干基)/(%) | GB 5009.4 | 5.51% |
不溶性膳食纤维/(%) | GB 5009.88 | 34.99% |
可溶性膳食纤维/(%) | GB 5009.88 | 3.93% |
粗细度 | GB/T 5507 | ≥150目 |
麦麸粉感官指标
项目 | 指标 |
闻气味 | 具有麦麸本身香气,同时具有蒸汽热处理、焙炒处理的特殊香气 |
看颜色 | 金黄色泽,色泽诱人 |
试口感 | 口感细腻,适口性好 |
结论:该破壁麦麸粉中可溶性物质含量增加3.1倍,不溶性膳食纤维含量降低23%。植酸含量显著降低,制粉能耗降低46.91%。制得的破壁麦麸粉口感细腻,溶解性好,可以直接冲水食用。添加牛奶、蜂蜜等,口感更佳。
以上列举具体实例进一步阐述本发明,应理解,实例并非用于限制本发明的范围。
Claims (10)
1.一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,加工步骤如下:(1)蒸汽热处理;(2)酶解;(3)发酵;(4)焙炒提香;(5)超细粉碎;(6)脱色;(7)选择性复配。
2.根据权利要求1所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的麸皮是指粮食加工面粉后得到的副产品,包括小麦麸皮、燕麦麸皮、高粱麸皮、玉米麸皮、荞麦麸皮的一种或多种麸皮原料混合。
3.根据权利要求1,2所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的蒸汽热处理的方法为:将新鲜的麸皮原料用蒸馏水润水并用食品级搅拌机搅拌,搅拌时间1~10 min,润水时间0.1~3 h;润水后放入蒸汽罐中,通入饱和蒸汽,压力为0.2~1.2 MPa,维压时间0.1~10 min后快速泄压,收集从卸料口排出的麸皮。
4.根据权利要求1,2,3所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的酶解方法为:采用周期蠕动强化酶解,周期为5~30 s,酶解反应的底物料液比为10%~50%;酶浓度为0.01%~1%;酶解反应时间为30 min~3 h;酶解温度为35~55 ℃。
5.根据权利要求1,2,3,4所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的发酵的方法为:乳酸菌接种量为1‰~1%,发酵时间30 min~3 h,培养温度28~50 ℃;发酵结束后采用105 ℃灭酶15 min。
6.根据权利要求1,2,3,4,5所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的焙炒提香的方法为:焙炒机采用180 ℃预热30 min,采用150 ℃~180 ℃焙炒麸皮5~10 min后,放入食品专用烘箱进行烘干,温度为60 ℃~80 ℃,时间为6~16 h。
7.根据权利要求1,2,3,4,5,6所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的超细粉碎的方法为:取烘干后的麸皮置于流化床式气流粉碎机中,空气流速为1~3 m3/min,压强为0.6~0.8 MPa,分级机频率为10~50 Hz,进料机频率为1~15 Hz,得到粒度≥150目的麸皮粉。
8.根据权利要求1,2,3,4,5,6,7所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的脱色的方法为:采用双氧水进行脱色,料液比为1:1~1:10,pH为7.0~11.0,温度40~60℃,时间30min~4 h,转速3000r/min。
9.根据权利要求1,2,3,4,5,6,7,8所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的选择性复配的方法为:选择性的添加A族维生素0.01~0.1%,红枣粉1~5%,甘草粉0.001~0.01%。
10.根据权利要求1,2,3,4,5,6,7,8,9所述的一种蒸汽热处理破壁麸皮粉的加工方法,其特征在于,所述的破壁麸皮粉可直接食用,也可应用于馒头、面包、饼干、酸奶、冲剂、肉肠、面条等制品以及制备维生素E、麦麸蛋白和低聚糖。
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Application publication date: 20191227 |