CN111357926A - 一种发酵黑五谷复合营养粉的制备方法 - Google Patents
一种发酵黑五谷复合营养粉的制备方法 Download PDFInfo
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Abstract
本发明公开了一种发酵黑五谷复合营养粉的制备方法，主要成分包括黑豆、黑米、黑芝麻、黑桑葚、黑枸杞。其制作方法，将黑豆、黑米、黑芝麻、黑桑葚、黑枸杞分别清洗除杂后风干，然后将黑豆、黑米、黑芝麻焙炒熟化，黑豆脱皮，最后将处理过的黑豆、黑米、黑芝麻、黑桑葚、黑枸杞按比例混合加水磨浆，磨浆后的浆液加入酶进行酶解，酶解之后加入菌种进行需氧发酵、厌氧发酵，发酵后的浆液再经细磨、离心脱渣，分离出浆液和浆渣，将浆液作进一步浓缩、均质、喷雾干燥成粉末状，过筛即得发酵黑五谷复合营养粉。本发明的发酵黑五谷复合营养粉营养均衡，常吃可益肾气、养肾阴、对调节人体内分泌、抗衰老、乌须发、强筋骨、提高生殖能力有一定的益处。
Description
技术领域
本发明涉及发酵食品制备技术领域，是一种发酵黑五谷复合营养粉的制备方法。
背景技术
黑色食材一般有益肾气、养肾阴、填肾精的作用。本发明的发酵黑五谷复合营养粉通过使用黑色五谷进行合理配比发酵制作而成，常吃可益肾精、补肾虚，对调节人体内分泌、抗衰老、乌须发、明目视、健脑力、强筋骨、提高生殖能力均有一定的益处，适合各类人群食用。
黑豆，又名乌豆，为豆科植物大豆Glycinemax(L.)merr的黑色种子，含有丰富的蛋白质、铁质、脂肪、碳水化合物、胡萝卜素、B族维生素、维生素E、花青素、异黄酮素等营养素，以及可溶性膳食纤维和异黄酮类保健物质，常食能够软化血管，滋润皮肤，延缓衰老，特别是对高血压，心脏病，以及肝脏等方面的疾病有好处。
黑米是黑稻加工产品，属于籼米或者粳米，是由禾本科植物稻经长期培育形成的一类特色品种，富含蛋白质、粗脂肪、氨基酸、碳水化合物、维生素及各种微量元素。食、药用价值高，种皮含有大量的黑米花色苷，具有滋阴补肾、健脾暖肝、明目活血等作用，素有“药米”、“补血米”之称，是稻米中的保健珍品。
黑芝麻为胡麻科脂麻的黑色种子，含有大量的脂肪和蛋白质，还含有糖类、维生素、卵磷脂、钙、铁、铬等营养成分，有补肝肾、滋五脏、益精血、润肠燥等保健功效，可用于治疗肝肾精血不足所致的眩晕、须发早白、腰膝酸软、四肢乏力、步履艰难、五脏虚损、皮燥发枯、肠燥便秘等病症。
黑桑葚，为桑科落叶乔木桑树的成熟果实，含有丰富的葡萄糖、蔗糖、果糖、胡萝卜素、维生素、苹果酸、琥珀酸、酒石酸及矿物质钙、磷、铁、铜、锌等，有一定的药用价值，入心、肝、肾经，有滋补强壮、补血清血、补肝护肾、健脾促消化、养心益智、抗衰老、增强免疫力的功效。
黑枸杞即黑果枸杞，黑果枸杞蒙名为“乔诺英—哈尔马格”、藏药名“旁玛”，属于茄科枸杞属。能延缓衰老、美容养颜、生津明目、提高皮肤吸收氧分的能力、保肝功能、补肾功能、提高免疫力、抗脂肪肝、防癌抗癌、抗疲劳等作用。
发明内容
本发明的目的是提供一种发酵黑五谷复合营养粉的制备方法。
本发明的技术方案是：
一种发酵黑五谷复合营养粉的制备方法，主料为黑豆、黑米、黑芝麻、黑桑葚、黑枸杞，其具体制作步骤如下：
清洗去除黑豆、黑米、黑芝麻、黑桑葚、黑枸杞中的灰尘及附着在表面的杂质，清洗后的黑豆、黑米、黑芝麻、黑桑葚、黑枸杞进行滤水风干至表面无游离水。
(1)中火180～240℃预翻炒黑豆、黑米、黑芝麻3～5min获得预炒制黑豆、黑米、黑芝麻。(2)小火120～150℃翻炒预炒制黑豆、黑米、黑芝麻5～10min，停止翻炒，获得熟化黑豆、黑米、黑芝麻。
将焙炒熟化后的黑豆进入脱皮机进行脱皮。
将黑豆、黑米、黑芝麻、黑桑葚、黑枸杞按比例混合均匀，加入黑豆、黑米、黑芝麻、黑桑葚、黑枸杞总重7～10倍的90～100℃热水，送入磨浆机进行磨浆。
将木瓜蛋白酶以0.3g/kg～0.5g/kg的量加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
将凝结芽孢杆菌以0.15g/kg～0.3g/kg、冰糖100g/kg的量加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
将植物乳杆菌以0.1g/kg～0.2g/kg的量加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的浆渣经过干燥包装，作为副产品。
将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
将浓缩后的浆液通过均质机进行均质。
将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
将喷雾干燥后的粉末过80～120目磁性振动筛，即得发酵黑五谷复合营养粉。
具体实施方式
一种发酵黑五谷复合营养粉的制备方法，主料为黑豆、黑米、黑芝麻、黑桑葚、黑枸杞。黑豆为100克、黑米为100克、黑芝麻为40克、黑桑葚为40克、、黑枸杞为30克，其具体制作步骤如下：
清洗去除黑豆、黑米、黑芝麻、黑桑葚、黑枸杞中的灰尘及附着在表面的杂质，清洗后的黑豆、黑米、黑芝麻、黑桑葚、黑枸杞进行滤水风干至表面无游离水。
(1)中火180～240℃预翻炒黑豆、黑米、黑芝麻3～5min获得预炒制黑豆、黑米、黑芝麻。(2)小火120～150℃翻炒预炒制黑豆、黑米、黑芝麻5～10min，停止翻炒，获得熟化黑豆、黑米、黑芝麻。
将焙炒熟化后的黑豆进入脱皮机进行脱皮。
将脱皮后的黑豆100克、黑米100克、黑芝麻40克、黑桑葚40克、黑枸杞20克加入总重8倍即2400克的90～100℃热水，送入磨浆机进行磨浆。
将0.81～1.35g木瓜蛋白酶加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
将0.405～0.81g凝结芽孢杆菌、270g冰糖加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
将植物乳杆菌0.27～0.54g加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的豆渣经过干燥包装，作为副产品。
将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
将浓缩后的浆液通过均质机进行均质。
将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
将喷雾干燥后的粉末过80～120目磁性振动筛，即得发酵黑五谷复合营养粉。
Claims (10)
1.一种发酵黑五谷复合营养粉的制备方法，按下述步骤进行：
第一步，清洗除杂：
清洗去除黑豆、黑米、黑芝麻、黑桑葚、黑枸杞中的灰尘及附着在表面的杂质，清洗后的黑豆、黑米、黑芝麻、黑桑葚、黑枸杞进行滤水风干至表面无游离水。
第二步，焙炒熟化：
将滤水风干后的黑豆、黑米、黑芝麻在微波干燥机中进行焙炒熟化。
第三步，脱皮：
将焙炒熟化后的黑豆进入脱皮机进行脱皮。
第四步，磨浆：
按比例将一定量的热水与黑豆、黑米、黑芝麻、黑桑葚、黑枸杞混合后送入磨浆机进行磨浆。
第五步，酶解：
将木瓜蛋白酶按比例加入磨浆后的浆液中，混合搅拌均匀，进行酶解。
第六步，需氧发酵：
将凝结芽孢杆菌、冰糖按比例加入酶解后的浆液中，混合搅拌均匀，进行需氧发酵。
第七步，厌氧发酵：
将植物乳杆菌按比例加入需氧发酵后的浆液中进行厌氧发酵。
第八步，细磨：
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
第九步，离心脱渣：
使用卧式螺旋分离机对细磨后的浆液进行离心脱渣，分离出浆液和浆渣。
第十步，浓缩
将离心脱渣后的浆液通过浓缩罐进行浓缩。
第十一步，均质
将浓缩后的浆液通过均质机进行均质。
第十二步，喷雾干燥
将均质后的浆液，在喷雾干燥塔内进行喷雾干燥成粉末。
第十三步，过筛
将喷雾干燥后的粉末过一定目筛，即得发酵黑五谷复合营养粉。
2.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第二步(1)中火180～240℃预翻炒黑豆、黑米、黑芝麻3～5min获得预炒制黑豆、黑米、黑芝麻。(2)小火120～150℃翻炒预炒制黑豆、黑米、黑芝麻5～10min，停止翻炒，获得熟化黑豆、黑米、黑芝麻。
3.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第四步将黑豆、黑米、黑芝麻、黑桑葚、黑枸杞按比例混合均匀，加入黑豆、黑米、黑芝麻、黑桑葚、黑枸杞总重7～10倍的90～100℃热水，送入磨浆机进行磨浆。
4.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第五步将木瓜蛋白酶以0.3g/kg～0.5g/kg的量加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
5.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第六步将凝结芽孢杆菌以0.15g/kg～0.3g/kg、冰糖100g/kg的量加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
6.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第七步将植物乳杆菌以0.1g/kg～0.2g/kg的量加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
7.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第八步将厌氧发酵后的浆液经过细磨机，作进一步细磨。
8.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第九步将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的浆渣经过干燥包装，作为副产品。
9.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第十步将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
10.按照权利要求1所述的发酵黑五谷复合营养粉的制备方法，其特征在于，第十二步将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
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