CN111418629A - 一种高膳食纤维发芽藜麦饼干及其制备方法 - Google Patents
一种高膳食纤维发芽藜麦饼干及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种高膳食纤维发芽藜麦饼干及其制备方法,包括如下重量份的组分:220~354.5份杂粮、16~29份食用菌、55~80份糖类、43~67份蛋白质、89~115份膳食纤维、3~8份添加剂、150~160份油脂、1.8~2.2份食用盐和75~85份纯净水。其中,将藜麦采用简单工艺发芽,得到发芽藜麦粉,其中含有较多的γ‑氨基丁酸、总多酚以及黄酮类,具有丰富的营养价值;并且,加入大量的膳食纤维,具有预防便秘、动脉粥样硬化、冠心病和胆结石、减肥、调节血糖等生理作用。
Description
技术领域
本发明涉及食品加工技术领域,更具体的说是涉及一种高膳食纤维发芽藜麦饼干及其制备方法。
背景技术
藜麦富含淀粉、蛋白质、必需氨基酸和矿物质元素,并且富含多种功能性化合物,如多酚、异黄酮、胆碱、植物甾醇、植酸和皂苷等,同时还含有特殊的物质植物蜕皮激素(蜕皮甾体20-羟基蜕皮激素),对哺乳动物具有免疫调节、葡萄糖稳态控制以及预防小鼠饮食诱发肥胖的作用。
而藜麦在一定的条件下发芽,蛋白质和淀粉等大分子物质被不同程度的降解,一些游离的必须氨基酸含量增加,更重要的是发芽过程中藜麦中的各种酶被活化,谷氨酸经谷氨酸脱羧酶催化转化生成γ-氨基丁酸(γ-aminobutyric acid,GABA)。GABA在改善应激和情绪紊乱方面具有重要作用,摄入GABA可以提高葡萄糖磷脂酶的活性,从而促进大脑的能量代谢,增加脑血流量和氧供给量,改善神经机能,进而达到改善睡眠和易怒症状等功效,并且还具有舒缓血管和降血压的生物学作用。
但是,目前以藜麦为原料的饼干均采用普通的未发芽藜麦,其中GABA含量并不高;且国内外常见的高膳食纤维饼干中,膳食纤维来源主要有杂粮或添加膳食纤维的原料,不同来源、不同类型的膳食纤维其生理作用差异甚大,但目前大多数高膳食纤维饼干中添加的膳食纤维种类只有2~3种,膳食纤维种类单一、作用单一。中国专利申请CN109845789A公开了一种减肥代餐红曲米高蛋白膳食纤维饼干及其制备方法,该饼干添加了未发芽的藜麦,且添加的膳食纤维种类单一,烘烤温度高(210~240℃烘烤12~16分钟),容易破坏原料中的维生素、膳食纤维,造成营养价值降低。
并且,现有高膳食纤维饼干大多吃起来比较粗糙,甚至有“扎嗓子”的感觉,口感比较不好,为了改善口感,在制作通常会使用含大量饱和脂肪的氢化植物油或黄油、猪油、牛油等动物油来加工饼干,油脂的用量达到40%~50%,使口感发酥,但会造成油脂含量过高,不利于身体健康。
而且,虽然在制作饼干时添加一些膳食纤维,但添加的膳食纤维会弱化面筋蛋白网络结构,从而使面团流变学特性发生恶化,降低了面团的粘着性,不仅使饼干在烘焙加工以及贮存、运输时容易发生开裂、破碎,而且加工后的饼干表面凹凸不平,口干粗糙,感官质量下降。
因此,一种高膳食纤维发芽藜麦饼干及其制备方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种高膳食纤维发芽藜麦饼干及其制备方法,其中将藜麦采用简单工艺发芽,得到发芽藜麦粉,其中含有较多的γ-氨基丁酸、总多酚、黄酮类以及植物蜕皮激素,具有丰富的营养价值;并且,加入大量的膳食纤维,具有预防便秘、动脉粥样硬化、冠心病和胆结石、减肥、调节血糖等生理作用。
为了实现上述目的,本发明采用如下技术方案:
一种高膳食纤维发芽藜麦饼干,包括如下重量份的组分:220~354.5份杂粮、16~29份食用菌、55~80份糖类、43~67份蛋白质、89~115份膳食纤维、3~8份添加剂、150~160份油脂、1.8~2.2份食用盐和75~85份纯净水。
优选的,所述杂粮包括如下重量份数的组分:152~170份小麦粉、1~12.5份胚芽米粉、60~116份发芽藜麦粉、1~3份玉米粉、0~40份燕麦粉、4~6份
黑豆粉、2~4份豌豆粉和2~3份红枣粉。
优选的,所述食用菌包括如下重量份数的组分:10~20份猴头菇粉和6~9份木耳粉。
优选的,所述糖类包括如下重量份数的组分:40~60份海藻糖和15~20份低聚果糖。
优选的,所述蛋白质包括如下重量份数的组分:20~30份鸡蛋、20~30份乳清蛋白粉和3~7份奶粉。
优选的,所述膳食纤维包括如下重量份数的组分:40~46份圆苞车前子壳粉、5~9份大豆水溶性膳食纤维、3~6份魔芋纯化精粉、30~36份抗性糊精、3~6份菊粉和8~12份玉米非水溶性膳食纤维。
优选的,所述添加剂包括如下重量份数的组分:1~3份碳酸氢铵和2~5份碳酸氢钠;所述油脂包括如下重量份数的组分:75~80份棕榈油和75~80份色拉油。
本发明还提供了一种高膳食纤维发芽藜麦饼干的制备方法,具体包括如下步骤:
(1)制备发芽藜麦粉:取藜麦加入至蒸馏水中浸泡,用清水冲洗,然后发芽,然后将发芽藜麦烘干,粉碎,然后经过筛网筛分,得到发芽藜麦粉;
(2)将清洗干燥后的小麦、胚芽米、玉米、燕麦、黑豆、豌豆和大枣分别进行研磨,然后经筛网筛分,分别得到小麦粉、胚芽米粉、玉米粉、燕麦粉、黑豆粉、豌豆粉和大枣粉;
(3)取干燥的猴头菇和木耳进行研磨,然后经筛网筛分,分别得到猴头菇粉和木耳粉;
(4)根据上述高膳食纤维发芽藜麦饼干,称取各原料,加入至和面机中搅拌均匀制成面团;
(5)将面团制成小面块,经过烘烤得到所述高膳食纤维发芽藜麦饼干。
优选的,步骤(1)中所述浸泡时间为2~3h,所述发芽温度为25~30℃、时间为20~36h、相对湿度为90%~100%,所述烘干温度为50~60℃、时间为24~34h。
优选的,步骤(1)~(3)中所述筛网的孔径为120~150目;步骤(5)中所述小面块厚度为3~5mm,所述烘烤的温度为180~185℃、时间为10~14min。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种高膳食纤维发芽藜麦饼干及其制备方法,具体包括如下有益效果:
(1)本发明将藜麦经过发芽制备得到发芽藜麦分,增加了其中γ-氨基丁酸的含量;
(2)本发明采用蒸馏水浸泡后的藜麦直接进行发芽得到发芽藜麦粉,GABA含量达到100.0~200.0mg/100g,与用柠檬酸浸泡后发芽20~36小时的藜麦中GABA含量相当,但是采用的原料成本明显降低;
(3)本发明制备的高膳食纤维发芽藜麦饼干中添加的膳食纤维含量高,达到8.0%~11.6%,且油脂添加量22%~25%,相对现有水平明显降低;
(4)本发明原料中以海藻糖和低聚果糖作为甜味剂,不含蔗糖。
具体实施方式
下面将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。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明实施例公开了一种高膳食纤维发芽藜麦饼干,包括如下重量份的组分:220~354.5份杂粮、16~29份食用菌、55~80份糖类、43~67份蛋白质、89~115份膳食纤维、3~8份添加剂、150~160份油脂、1.8~2.2份食用盐和75~85份纯净水。
其中,杂粮包括如下重量份数的组分:152~170份小麦粉、1~12份胚芽米粉、60~116份发芽藜麦粉、1~3份玉米粉、0~40份燕麦粉、4~6份黑豆粉、2~4份豌豆粉和2~3份红枣粉。
食用菌包括如下重量份数的组分:10~20份猴头菇粉和6~9份木耳粉。
糖类包括如下重量份数的组分:40~60份海藻糖和15~20份低聚果糖。
蛋白质包括如下重量份数的组分:20~30份鸡蛋、20~30份乳清蛋白粉和3~7份奶粉。
膳食纤维包括如下重量份数的组分:40~46份圆苞车前子壳粉、5~9份大豆水溶性膳食纤维、3~6份魔芋纯化精粉、30~36份抗性糊精、3~6份菊粉和8~12份玉米非水溶性膳食纤维。
添加剂包括如下重量份数的组分:1~3份碳酸氢铵和3~5份碳酸氢钠;所述油脂包括如下重量份数的组分:75~80份棕榈油和75~80份色拉油。
本发明还提供了一种高膳食纤维发芽藜麦饼干的制备方法,具体包括如下步骤:
(1)制备发芽藜麦粉:取藜麦加入至蒸馏水中浸泡2~3h,用清水冲洗,然后在25~30℃、相对湿度为90%~100%条件下发芽24~36h,然后将发芽藜麦在50~60℃温度下烘干24~34h,粉碎,然后经过120~150目筛网筛分,得到发芽藜麦粉;
(2)将清洗干燥后的小麦、胚芽米、玉米、燕麦、黑豆、豌豆和大枣分别进行研磨,然后经120~150目筛网筛分,分别得到小麦粉、胚芽米粉、玉米粉、燕麦粉、黑豆粉、豌豆粉和大枣粉;
(3)取干燥的猴头菇和木耳进行研磨,然后经120~150目筛网筛分,分别得到猴头菇粉和木耳粉;
(4)根据上述高膳食纤维发芽藜麦饼干,称取各原料,加入至和面机中搅拌均匀制成面团;
(5)将面团制成3~5mm厚的小面块,在180~185℃条件下烘烤10~14min,得到高膳食纤维发芽藜麦饼干。
实施例1
本发明实施例1公开了一种高膳食纤维发芽藜麦饼干,包括如下重量份的组分:
杂粮:167.5份小麦粉、6份胚芽米粉、60份发芽藜麦粉、3份玉米粉、40份燕麦粉、5份黑豆粉、2份豌豆粉、2份红枣粉;
食用菌:15份猴头菇粉、7.5份木耳粉;
糖类:45份海藻糖、20份低聚果糖;
蛋白质:20份鸡蛋、30份乳清蛋白粉、3份奶粉;
膳食纤维:40份圆苞车前子壳粉、6.5份大豆水溶性膳食纤维、3份魔芋纯化精粉、30份抗性糊精、5.5份菊粉、10份玉米非水溶性膳食纤维;
添加剂:2份碳酸氢铵和4.5份碳酸氢钠;
油脂:77.5份棕榈油和77.5份色拉油;
其他:2份食用盐、82份纯净水。
本发明实施例1还提供了一种高膳食纤维发芽藜麦饼干的制备方法,具体包括如下步骤:
(1)制备发芽藜麦粉:取藜麦加入至蒸馏水中浸泡2h,用清水冲洗,然后在27℃、相对湿度为90%条件下发芽24h,然后将发芽藜麦在55℃温度下烘干24h,粉碎,然后经过120目筛网筛分,得到发芽藜麦粉;
(2)将清洗干燥后的小麦、胚芽米、玉米、燕麦、黑豆、豌豆和大枣分别进行研磨,然后经120目筛网筛分,分别得到小麦粉、胚芽米粉、玉米粉、燕麦粉、黑豆粉、豌豆粉和大枣粉;
(3)取干燥的猴头菇和木耳进行研磨,然后经120目筛网筛分,分别得到猴头菇粉和木耳粉;
(4)根据上述高膳食纤维发芽藜麦饼干,称取各原料,加入至和面机中搅拌均匀制成面团;
(5)将面团制成5mm厚的小面块,在185℃条件下烘烤12min,得到高膳食纤维发芽藜麦饼干。
实施例2
本发明实施例2公开了一种高膳食纤维发芽藜麦饼干,包括如下重量份的组分:
杂粮:152份小麦粉、1份胚芽米粉、116份发芽藜麦粉、1份玉米粉、4份黑豆粉、3份豌豆粉、3份红枣粉;
食用菌:10份猴头菇粉、6份木耳粉;
糖类:50份海藻糖和15份低聚果糖。
蛋白质:25份鸡蛋、25份乳清蛋白粉和5份奶粉。
膳食纤维:43.5份圆苞车前子壳粉、5份大豆水溶性膳食纤维、4.5份魔芋纯化精粉、32.8份抗性糊精、5份菊粉和12份玉米非水溶性膳食纤维。
添加剂:1.5份碳酸氢铵和4份碳酸氢钠;
油脂:75份棕榈油和80份色拉油;
其他:1.8份食用盐、81份纯净水。
本发明实施例2还提供了一种高膳食纤维发芽藜麦饼干的制备方法,具体包括如下步骤:
(1)制备发芽藜麦粉:取藜麦加入至蒸馏水中浸泡2h,用清水冲洗,然后在25℃、相对湿度为95%条件下发芽20h,然后将发芽藜麦在55℃温度下烘干29h,粉碎,然后经过150目筛网筛分,得到发芽藜麦粉;
(2)将清洗干燥后的小麦、胚芽米、玉米、燕麦、黑豆、豌豆和大枣分别进行研磨,然后经150目筛网筛分,分别得到小麦粉、胚芽米粉、玉米粉、燕麦粉、黑豆粉、豌豆粉和大枣粉;
(3)取干燥的猴头菇和木耳进行研磨,然后经150目筛网筛分,分别得到猴头菇粉和木耳粉;
(4)根据上述高膳食纤维发芽藜麦饼干,称取各原料,加入至和面机中搅拌均匀制成面团;
(5)将面团制成5mm厚的小面块,在180℃条件下烘烤12min,得到高膳食纤维发芽藜麦饼干。
性能检测
一、取上述各个实施例制备得到的发芽藜麦粉进行GABA含量测定
(1)检测仪器:Primaide日立高效液相色谱仪(株式会社日立高新技术);色谱柱:ZORBAX SB-C18,4.6mm×250mm,5μm;FA2004型万分之一分析天平(上海上平仪器有限公司)
(2)检测试剂甲醇:色谱级;乙腈:色谱级;邻苯二醛(OPA);三乙胺;结晶乙酸钠;四氢呋喃;γ-基丁酸标准品:纯度不小于99.0%;2-巯醛乙醇;γ-氨基丁酸标准品(成都曼思特生物科技有限公司)。
(3)衍生液制备:称取10mg邻苯二醛(OPA),用0.5mL甲醇溶解后,加入30μL 2-巯基乙醇和2mL 0.4mol/L硼酸缓冲液(pH 10.2)。
(4)标准溶液的制备:准确称取50mgγ-氨基丁酸标准品(准确至0.0001g),用纯净水溶解定容至50mL,用0.22μm滤膜过滤,收集滤液,作为标准溶液(1mg/mL)。
(5)检测样品的制备
对照组1:采用柠檬酸胁迫方法发芽24h制备得到的发芽藜麦粉;
对照组2:采用柠檬酸胁迫方法发芽36h制备得到的发芽藜麦粉;
取各实施例制备得到的发芽藜麦粉,以及对照组1和对照组2分别制备得到的发芽藜麦粉,分别称取5g(准确至0.0001g),加25mL纯净水,恒温摇床60℃震荡提取2h,离心(5000rpm,15min),取出上清液,残渣重复提取一次。合并两次上清液,定容至50mL,待测。
(6)柱前衍生方法
吸取样品溶液或标准溶液100μL于样品瓶中,加入OPA衍生液500μL,涡旋振荡5s,静置2min后,用0.22μm滤膜过滤,室温静置45min,上机测定。
(7)检测方法
采用高效液相色谱法检测。色谱条件:A相:0.4mol/L乙酸钠(pH 5.9);B相:90%乙腈,柱温为40℃,流量为1mL/min,采集时间为45min,进样量为10μL,检测波长332nm。洗脱梯度如表1所示。
表1梯度洗脱程序表
时间(min) | A(0.4mol/L醋酸钠) | B(90%乙腈) |
0 | 90 | 10 |
10 | 85 | 15 |
30 | 65 | 35 |
40 | 90 | 10 |
45 | 90 | 10 |
(8)检测结果
各个实施例以及对照组1和对照组2,分别采用上述方法的检测得到发芽藜麦粉中γ-氨基丁酸含量结果如下表2所示。
表2发芽藜麦实施例中γ-氨基丁酸含量
样品 | γ-氨基丁酸含量(mg/100g) |
实施例1 | 183.6±8.4 |
实施例2 | 196.3±10.2 |
对照组1 | 216.3±13.2 |
对照组2 | 218.7±11.8 |
二、对上述各个实施例制备得到的高膳食纤维发芽藜麦饼干检测
1、检测对象:各个实施例制备得到的高膳食纤维发芽藜麦饼干
2、γ-氨基丁酸含量测定
按照上述发芽藜麦粉中γ-氨基丁酸检测方法检测饼干样品中的γ-氨基丁酸。
3、膳食纤维含量测定
膳食纤维测定方法按照《GB/T 5009.88—2008食品中膳食纤维的测定》方法检测。
4、得到的检测结果如下表3所示。
表3实施例饼干中γ-氨基丁酸含量(mg/100g)
γ-氨基丁酸含量 | 膳食纤维含量 | |
实施例1 | 5.1 | 10.9 |
实施例2 | 11.4 | 11.6 |
三、感官评估
选择15人作为感官评价小组,对产品的感官进行评价。
评价标准如下:
1.外观形态(15分):饼体完整,不变形,不断裂,花纹清晰(11~15分);饼体完整,有变形或裂纹,花纹较清晰(6~10分);饼体不完整,缺角或断裂,花纹不清晰(1~5)。
2.组织结构(15分):断面组织结构呈现细密且均匀的多孔状(11~15分);断面组织结构呈现较细密、较均匀的孔状(6~10分);断面组织结构呈现不细密、不均匀的大孔(1~5)。
3.表面色泽(20分):表面呈麦黄色,均匀一致15~20分;表面色泽略深或略浅,比较均匀8~14分;表面色泽偏焦或偏白,不均匀(1~7分)。
4.香气(25分):有烘焙香气,有适中的麦香味,无异味(17~25分);有烘焙香气,麦香味稍浓或稍淡,无异味(9~16分);有烘焙香气,麦香味过浓或过淡,有异味(1~8分)。
5.口感(25分):酥脆,不油腻,不干燥,甜度适中,不黏牙(17~25分);酥脆,略油或略干,稍甜或稍淡,不黏牙(9~16分);过硬或过软,过油或过干,过甜或过淡,黏牙(1~8)。
表4实施例饼干感官评价结果(分)
外观形态 | 组织结构 | 表面色泽 | 香气 | 口感 | |
实施例1 | 14.5±0.5 | 14.7±0.5 | 16.1±0.8 | 24.8±0.6 | 22.0±1.3 |
实施例2 | 14.6±0.5 | 14.9±0.4 | 16.0±0.8 | 23.3±3.8 | 20.5±1.6 |
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种高膳食纤维发芽藜麦饼干,其特征在于,包括如下重量份的组分:220~354.5份杂粮、16~29份食用菌、55~80份糖类、43~67份蛋白质、89~115份膳食纤维、3~8份添加剂、150~160份油脂、1.8~2.2份食用盐和75~85份纯净水。
2.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述杂粮包括如下重量份数的组分:152~170份小麦粉、1~12.5份胚芽米粉、60~116份发芽藜麦粉、1~3份玉米粉、0~40份燕麦粉、4~6份黑豆粉、2~4份豌豆粉和2~3份红枣粉。
3.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述食用菌包括如下重量份数的组分:10~20份猴头菇粉和6~9份木耳粉。
4.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述糖类包括如下重量份数的组分:40~60份海藻糖和15~20份低聚果糖。
5.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述蛋白质包括如下重量份数的组分:20~30份鸡蛋、20~30份乳清蛋白粉和3~7份奶粉。
6.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述膳食纤维包括如下重量份数的组分:40~46份圆苞车前子壳粉、5~9份大豆水溶性膳食纤维、3~6份魔芋纯化精粉、30~36份抗性糊精、3~6份菊粉和8~12份玉米非水溶性膳食纤维。
7.根据权利要求1所述的一种高膳食纤维发芽藜麦饼干,其特征在于,所述添加剂包括如下重量份数的组分:1~3份碳酸氢铵和2~5份碳酸氢钠;所述油脂包括如下重量份数的组分:75~80份棕榈油和75~80份色拉油。
8.一种高膳食纤维发芽藜麦饼干的制备方法,其特征在于,具体包括如下步骤:
(1)制备发芽藜麦粉:取藜麦加入至蒸馏水中浸泡,用清水冲洗,然后发芽,然后将发芽藜麦烘干,粉碎,然后经过筛网筛分,得到发芽藜麦粉;
(2)将清洗干燥后的小麦、胚芽米、玉米、燕麦、黑豆、豌豆和大枣分别进行研磨,然后经筛网筛分,分别得到小麦粉、胚芽米粉、玉米粉、燕麦粉、黑豆粉、豌豆粉和大枣粉;
(3)取干燥的猴头菇和木耳进行研磨,然后经筛网筛分,分别得到猴头菇粉和木耳粉;
(4)根据权利要求1~8任一项所述高膳食纤维发芽藜麦饼干,称取各原料,加入至和面机中搅拌均匀制成面团;
(5)将面团制成小面块,经过烘烤得到所述高膳食纤维发芽藜麦饼干。
9.根据权利要求8所述的一种高膳食纤维发芽藜麦饼干的制备方法,其特征在于,步骤(1)中所述浸泡时间为2~3h,所述发芽温度为25~30℃、时间为20~36h、相对湿度为90%~100%,所述烘干温度为50~60℃、时间为24~34h。
10.根据权利要求8所述的一种高膳食纤维发芽藜麦饼干的制备方法,其特征在于,步骤(1)~(3)中所述筛网的孔径为120~150目;步骤(5)中所述小面块厚度为3~5mm,所述烘烤的温度为180~185℃、时间为10~14min。
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