CN113016845B - 一种棋子豆及其制作方法 - Google Patents
一种棋子豆及其制作方法 Download PDFInfo
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Abstract
本发明提供了一种棋子豆及其制作方法,属于食品加工技术领域,具体地,所述棋子豆配方以质量份计,包含小麦粉35~45份,糯玉米20~25份,黄豆15~20份,杏仁20~25份,核桃仁20~25份,食盐5~11份、纳豆冻干粉2~5份、葡萄籽粉1~4份、芹菜粉1~3份、苹果果胶1~4份、活性干酵母1~7份、魔芋精粉2~7份。将上述小麦粉和糯玉米先经干热处理后再与其他原料混合制成棋子豆面团,经冷冻干燥后制得棋子豆产品,有效的避免了原料中营养物质的流失,提高了棋子豆的营养价值和蛋白质的利用率,延缓了棋子豆的老化,并赋予了棋子豆抗癌、抗动脉硬化等诸多功能性特点。
Description
技术领域
本发明属于食品加工技术领域,涉及食品配方和食品加工的方法,具体涉及一种棋子豆及其制作方法。
背景技术
棋子豆是中国北方的一种食品,主要流行区域在陕西关中平原、山西汾河谷地。棋子豆的传统制作方法是在面团中加入盐、花椒粉、胡椒粉、五香粉等调味品,经切条、切块后刷油烘烤制得,但是该制作方法制作的棋子豆味道单一,营养普通,咀嚼的触感偏硬。
制作棋子豆的基本配料主要是小麦粉、食用植物油、水、食盐和酵母。根据口味需要,可再添加少量调整口味的食用物质。其中小麦粉在配料中占了绝大部分,所以棋子豆营养素的来源主要来自小麦粉,而小麦粉中碳水化合物占比约73%左右、蛋白质占比约10%左右,营养结构单一。
专利CN91100686.9公开了一种营养棋子豆的生产方法,其主原料为精制面粉,辅料为菜油、芝麻、核桃仁、香精、花椒、大茴、生姜、味精、钙粉、小苏打、食用盐、大豆粉、碳酸氢铵。采用该方法制备的棋子豆营养结构相对丰富,但其主原料仍然是面粉,含脂量较高,不符合当前人们的饮食健康诉求。
专利CN201510301325.8公开了一种降脂棋子面及其制备方法,创新性地在面粉中加入葡萄糖氧化酶,改善了面筋蛋白质网状结构,提高了面团的抗剪切能力。具体地,所述降脂棋子面的组分包含小麦粉、玉米面、榆皮面、杏仁、啤酒、桑叶、桑寄生、决明子、荷叶、食盐、豌豆淀粉、凉粉草、葡萄糖氧化酶,其中中草药成分具有降脂的功效。
此外,产品老化是一个普遍现象,棋子豆也不例外,现有棋子豆酥脆程度一般,口感偏硬,风味一般,特别是储藏一段时间后口感硬度增加、更粗糙。而且,棋子豆产品中水分含量对其保质期具有重要影响,现有棋子豆是一种焙烤食品,通常采用直接加热烘烤方式去除水分。延长烘烤加热时间,可以提高棋子豆产品的干燥效果,在一定程度上可以提高产品保质期,但会导致口感特别的生硬。
发明内容
本发明的目的在于解决上述问题,提供一种营养丰富均衡的棋子豆生产配方,延长棋子豆的保质期,改善棋子豆的口感,以用于大批量的生产销售。
基于上述目的,本发明提出了一种棋子豆的生产配方,包含面粉组合物和辅助材料,所述面粉组合物由小麦粉、糯玉米、黄豆、杏仁、核桃仁、纳豆冻干粉、葡萄籽粉、芹菜粉混合而成,所述辅助材料由盐、苹果果胶、活性干酵母和水组成。
具体地,所述面粉组合物以质量份计,包含小麦粉35~45份,糯玉米20~25份,黄豆15~20份、杏仁20~25份、核桃仁20~25份、纳豆冻干粉2~5份、葡萄籽粉1~4份、芹菜粉1~3份。
其中,所述小麦粉、核桃仁、杏仁、黄豆中都含有大量的蛋白质,而氨基酸是组成蛋白质的基本单元,由于每种材料氨基酸构成都不一样,蛋白质利用率也不一样。邱友益在《蛋白质的真相》一文中提到,人体对不同蛋白质的吸收有很大的区别。经本发明人试验研究验证,两种或两种以上的食物蛋白质混合食用,其中所含有的氨基酸会取长补短,互相补充,当达到较好的比例时,能够有效的提高蛋白质的利用率。
另外,核桃仁中的脂肪酸主要是不饱和脂肪酸,占脂肪酸的90%左右,主要是亚油酸、油酸、亚麻酸、硬脂酸、棕榈酸等。现在的研究认为亚油酸和亚麻酸是必需脂肪酸。杏仁富含蛋白质、不饱和脂肪酸、维生素、无机盐、膳食纤维及人体所需的微量元素,具有润肺、健胃、补充体力的作用。杏仁中所含的苦杏仁苷(维生素B17)更是一种天然的抗癌活性物质。黄豆中所含的蛋白质,其氨基酸组成和动物蛋白质近似,所以容易被消化吸收。如果把黄豆和肉类食品、蛋类食品搭配着来吃,其营养可以和蛋、奶的营养相比,甚至还超过蛋和奶的营养。黄豆中的大豆脂肪也具有很高的营养价值,并且可以阻止胆固醇的吸收,所以对动脉硬化患者来说,黄豆是一种理想的营养品。
本发明所述的糯玉米、黄豆、杏仁、核桃仁正常情况下颗粒较大,直接加入会影响棋子豆的成型以及口感。因此,本发明优选地将糯玉米、黄豆、杏仁、核桃仁进行粉碎后加入面粉组合物中。但是,需要说明的是,这只是本发明优选的一种实施方式,并非对本发明的使用范围作出限定。
本领域普通技术人员知晓,纳豆是以黄豆为原料,经浸泡、蒸煮、接种纯种纳豆芽孢杆菌发酵制成的普通食品。纳豆中含有纳豆激酶和纳豆芽孢杆菌,纳豆激酶是迄今人类发现的,除了蚯蚓激酶外能够溶解血栓的天然物质。而纳豆芽孢杆菌具有改善肠道有益菌群、制约肠道中腐败菌和致病菌的生长、降低血液黏度等作用。
本发明在棋子豆的面粉组合物中加入了纳豆冻干粉,所述的纳豆冻干粉是固体发酵的纳豆,经过零下低温冻结、真空抽湿干燥、粉碎制作得到的。该制作方法最大限度地保留了纳豆中的生理活性物质。其中,最重要的是生理活性物质是纳豆激酶和纳豆芽孢杆菌,另外还含有纳豆多肽、纳豆多糖、黏液素、超氧化物歧化酶(SOD)、谷胱甘肽、纳豆激酶、吡啶二羧酸、溶菌酶、高弹性蛋白酶、卵磷脂、皂甙、异黄酮、维生素K2、维生素E、B族维生素及其他多种矿物质。
葡萄籽粉是指葡萄籽提取物萄多酚,葡萄籽含丰富的原花青素,被誉为“天然的护肤品”,能抗氧化、抗过敏、延缓皮肤衰老,兼有抑制血小板聚集和动脉粥样硬化形成的作用。经过本发明人试验,优选的,以质量份计,所述面粉组合物包含葡萄籽粉1~4份。
本发明所述的芹菜粉是用芹菜叶茎经风干粉碎制得,研究表明,芹菜叶茎中含有的芹菜素具有独特的药理效应和生物学性能,现有研究已知的有镇静、安神、保护皮质神经元、预防动脉粥样硬化、***作用、抑制肿瘤血管形成、侵袭和转移、降压、抗氧化、抗菌消炎和利尿的作用,在临床上主要用于***、高血压、病毒性肝炎、改善中老年人的记忆力等。芹菜粉的加入能够赋予棋子豆独特的药理功能,经过本发明人试验,优选的,以质量份计,所述面粉组合物包含芹菜粉1~3份。
为了提高本发明所述棋子豆的味道和口感,发明人在棋子豆中还加入了盐和苹果果胶。基于本发明的技术思路,本领域技术人员还可以选择性的添加其他调味品,比如花椒粉(叶或芽)、五香粉、辣椒粉(面)、茴香粉等,以制备出不同口味的棋子豆。
进一步地,本发明所述的辅助材料由盐、苹果果胶、活性干酵母和水组成,以质量份计,每100份面粉组合物加入盐5~11份、苹果果胶1~4份、活性干酵母1~7份、水10~50份。
本领域技术人员易于知晓,干酵母是面团发酵常用的菌剂,而活性干酵母是一种益生菌类微生态制剂,能够改善肠道微生物环境,促进胃肠对营养物质的分解、消化、吸收和利用。本发明选定的每100份面粉组合物配1~7份活性干酵母是本发明人经过多次试验所得出的最优范围。水作为和面所必不可少的组分,经过本发明人多次的试验,最终优选的每100份面粉组合物配10~50份水。在此范围内,所制得面团软硬适中,刚好适合后续的操作,适合大批量量产。
本发明在面粉组合物中加入了小麦粉、糯玉米、黄豆、杏仁、核桃仁、纳豆冻干粉、葡萄籽粉和芹菜粉等诸多富含营养成分的组分,由于各个组分的理化性质不同,使用普通方法难以将各个组分粘合在一起,得到的面团易开裂,而且核桃仁粉、杏仁粉、黄豆粉的颗粒已从从面团中掉落下来。为解决这一技术问题,本发明通过把小麦粉干热处理,与糯玉米粉、黄豆粉、杏仁粉、核桃仁粉、魔芋精粉、苹果果胶、水糅合在一起,可以制成本发明所有原料糅合在一起的不开裂、不掉渣的面团。
具体地,本发明所述的棋子豆还包含魔芋精粉,所述魔芋精粉以质量份计,每100份面粉组合物配伍魔芋精粉2~7份。
本发明还提供了所述棋子豆的制作方法,具体是将面粉组合物混合,分别加入魔芋精粉和辅助材料搅拌均匀,醒发5~10min,制成棋子豆形状的面团,经真空冷冻干燥脱水制得棋子豆产品。
由于本发明中的面粉组合物使用了纳豆冻干粉,而纳豆冻干粉中的纳豆激酶怕高温,在80℃以上很快变性失活。因此,为了保持纳豆激酶抗血栓的功能,本发明人采用了真空冷冻干燥的方法制作棋子豆,并且在制作之前将小麦粉和糯玉米进行干热处理。优选的,在制作棋子豆前,将所述小麦粉在100~110℃下进行干热处理30~35min,将所述糯玉米80~85℃进行干热处理60~70min。
进一步地,为了使本发明所述棋子豆具有更好的口感和储藏性能,本发明人经试验验证,优选的,所述真空冷冻干燥温度为-25~-30℃,真空度为10~15Pa。
本发明与现有技术相比,具有以下有益效果或者优点:
(一)本发明延缓了棋子豆的老化、降低了水分含量,达到了改善口感、延长保质期的效果。本发明大幅度降低了小麦粉比例,增加了如糯玉米粉、核桃仁、黄豆、杏仁等原料的比例,并且比例较大,再配合比例较少的辅料如苹果果胶、魔芋精粉等其他原辅料,可以达到延缓老化、提升口感的目的。再者,使用冻干加工技术能够进一步降低水分含量,水分含量下降意味着保质期延长,同时冻干去除水分有益于提升棋子豆的酥脆口感。
(二)提高了棋子豆的营养价值。小麦粉、核桃仁、杏仁、黄豆添加比例较大,相对于传统棋子豆,这意味着棋子豆营养价值的提升。
再者,本发明物料中加入纳豆冻干粉。纳豆冻干粉是固体发酵的纳豆,经过零下低温冻结后,经真空抽湿干燥、粉碎制成。采用该方法制成的纳豆冻干粉最大限度地保留了纳豆中的生理活性物质,其中最重要的是物质是纳豆激酶和纳豆芽孢杆菌,还有纳豆多肽、纳豆多糖、黏液素、超氧化物歧化酶(SOD)、谷胱甘肽、纳豆激酶、吡啶二羧酸、溶菌酶、高弹性蛋白酶、卵磷脂、皂甙、异黄酮、维生素K2、维生素E、B族维生素、多种矿物质等。
纳豆激酶怕高温,在80℃以上很快变性失活。纳豆芽孢杆菌可以耐受超过100℃甚至更高的温度。在加工棋子豆过程中,加入纳豆冻干粉,既避免焙烤过程中对纳豆激酶的破坏,又可以有效减少其他营养物质的损失。
本发明的主要原料,比如小麦粉、糯玉米粉等已经热处理的,核桃仁、杏仁、黄豆等原料是加热烘焙过的。本发明所有原料混合在一起形成面团,不再加热处理,到分割成型后无需像其他糕点那样加热处理。本发明以冷冻干燥脱水技术取代传统的高温烘烤脱水,有效避免了纳豆激酶以及其他怕高温营养物质(成分)的损失。
(三)提高蛋白质利用率。蛋白质利用率是食物中蛋白质被消化后在体内被利用的程度。小麦粉与核桃仁、杏仁、黄豆的蛋白质含量丰富。每种食物的氨基酸构成均不相同,人体对食物蛋白质利用率也存在较大差异。本发明所述棋子豆含有的氨基酸互相补充,达到较好的比例,有利于提高蛋白质利用率。
(四)本发明所述棋子豆的原料优选的使用了核桃仁、杏仁、黄豆、纳豆冻干粉和芹菜粉。其中,所述核桃仁富含不饱和脂肪酸,使胆固醇酯化,降低血中胆固醇和甘油三酯;所述杏仁含有的苦杏仁苷是天然的抗癌活性物质;所述黄豆含有的大豆脂肪可以阻止胆固醇的吸收、缓解动脉硬化;所述纳豆冻干粉含有的纳豆激酶是一种天然的溶血栓物质;所述纳豆冻干粉含有纳豆芽孢杆菌是一种益生菌,调节肠道菌群,增强动物细胞免疫反应;所述芹菜粉含有的芹菜素具有独特的药理性能。
(五)本发明的棋子豆有较强的抗氧化性。抗氧化性的增加,意味着提高了抗疲劳、抗衰老食品功能性。
附图说明
图1为食用棋子豆后小鼠体重随时间的变化图。
图2为棋子豆储藏过程中的回生焓变化图。
具体实施方式
下面,结合实施例对本发明的技术方案进行说明,但是,本发明并不限于下述的实施例。
实施例1
本实施例探究本发明专利的原料和工艺方法对面团粘性的影响。
本实施例首先对所用部分原料进行预处理,具体如下:
将核桃仁、杏仁、黄豆分别通过超微粉碎设备进行粉碎,制成粉末备用。
小麦粉:将面筋质含量在30%以上的小麦粉进行干热处理,加热温度100℃,加热时间30min,取出备用。
本实施例将传统棋子豆和本发明棋子豆关于面团粘性进行了比较,每种棋子豆设置3个重复处理,具体如下:
传统棋子豆:向和面机中倒入小麦粉500g、食盐10g、鸡蛋75g、棕榈油20g、酵母5g、小苏打2g、花椒叶10g、纯净水适量,搅拌均匀,取出测试面团粘附性。
本发明棋子豆:在和面机倒入400g水,再加入20g魔芋精粉充分搅拌,然后倒入350g小麦粉、200g核桃仁粉末、200g糯玉米粉、200g杏仁粉末、180g黄豆粉、30g纳豆冻干粉、10g芹菜粉、10g葡萄籽粉、10g苹果果胶、50g食盐,搅拌均匀,面团软硬适中,取出测试面团的粘附性。
本实施例生面团粘性测试使用Labthink XLW(EC)智能电子拉力试验机,其测试方法使用常规的生面团粘性测试方法,测试结果数据记录见表1。
表1,传统棋子豆与本发明棋子豆面团的粘性比较
从表1中的数据可以看出,本发明棋子豆比传统棋子豆的粘附性有了显著提高。本发明的成分按照传统方法加工,在糅合面团时易形成开裂,被包裹的核桃仁、杏仁、黄豆粉粒很多都脱落下来。使用本发明的加工方法面团不开裂,有较好的粘度,被包裹的核桃仁粉、杏仁粉、黄豆粉的颗粒没有脱落。
实施例2
本实施例探究所述棋子豆在小鼠喂养试验中的功能效果。
(一)棋子豆食品的制作
(1)原料处理
小麦粉:使用面筋质含量在30%以上的面粉,进行干热处理,加热温度110℃,加热时间35min,小麦粉粘度由300BU提高到800BU;
糯玉米粉:将糯玉米粉进行干热处理,加热温度85℃,加热时间70min;
核桃仁:通过超微粉碎设备制成粒径≤2mm的颗粒;
杏仁:通过超微粉碎设备制成粒径≤2mm的颗粒;
黄豆:通过超微粉碎设备制成粒径过筛100目的微小颗粒;
纯净水:加热到35~40℃并保温备用;
魔芋精粉:将魔芋精粉用纯净水化开,搅拌均匀,制得魔芋精粉水溶液备用;
活性干酵母:将活性干酵母用纯净水化开,搅拌均匀,制得活性干酵母水溶液备用。
(2)和面
在和面机中加入小麦粉4kg,糯玉米粉2.2kg,黄豆粉1.7kg,杏仁粉2.1kg,核桃仁粉2.2kg,食盐500g、纳豆冻干粉300g、葡萄籽粉200g、芹菜粉200g、苹果果胶150g搅拌均匀,再缓慢加入1.4kg纯净水边搅拌边加入魔芋精粉水溶液,最后加入活性干酵母水溶液,然后继续不断搅拌,在此过程中观察观察面团结合情况及软硬情况,再加入适量纯净水,直至面团不粘手、不粘壁、软硬合适为止。
(3)醒发
将和好的面团取出,醒发7min。
(4)成型
将醒发的面团先通过压面机压成10mm厚的面饼,再通过分割机器分割成为直径10mm左右的颗粒。
(5)干燥
将半成品棋子豆颗粒放进真空冷冻干燥设备,设置冷冻温度-30℃,真空度15Pa,干燥完成后包装待用。
(二)小鼠试验
选取5~6周生长龄,体重20±2g雄性昆明种小鼠45只,随机分为对照组(完全喂养基础饲料)、低剂量组(本发明棋子豆所占饲料百分比为2%)和高剂量组(本发明棋子豆所占饲料百分比为10%)三组,每组15只。小鼠在洁净动物房饲养,对照组全程喂养基础饲料,低剂量组和高剂量组喂养含有棋子豆的饲料,自由摄食饮水。每周记录每组摄食量和体质量,饲养4周后开始测定神经行为学指标。
(三)小鼠神经行为指标检测
(1)小鼠体重的变化情况
每周对小鼠的体重进行称量,每组最终取平均值进行记录,结果记录见图1。
如图1所示,低剂量组和高剂量组小鼠的体重在前三周与对照组基本保持一致,从第四周开始体重略低于对照组,说明本发明提供的棋子豆产品热量低,具有一定的减重效果。
(2)小鼠学习能力的变化情况
对不同组别的小鼠分别进行学习能力的分析,采用荷兰诺达思信息技术公司开发的运动轨迹追踪***对不同组别小鼠饲养箱内学习行为进行分析,该***通过奖励机制对小鼠的学习记忆能力进行评估,结果数据见表2。
表2,小鼠学习能力评估
需要说明的是,任务完成次数指的是不考虑正确与否进行的任务次数,所以任务完成次数越高并不意味着记忆力越好,后面的完成70%、80%、90%正确所需时间与记忆力提高有关联。
如表2所示,高剂量组70%正确所需时间为34498.9s,而对照组和低剂量组完成70%正确时间没有即没有完成70%正确任务,所以喂食核桃棋子豆的小鼠学习记忆的能力有所提高。
(3)小鼠脑重量的变化情况
对进行完学***均值进行记录,结果数据记录见表3。
表3,小鼠脑重量变化
表3数据显示,喂食含有棋子豆的饲料后,小鼠的脑重量有所增加,尤其是高剂量组,可以看到脑重量/体重比值随着棋子豆喂食剂量的增加呈现一定的正比关系。
(4)抗氧化能力检测
脱臼处死小鼠,冰上取出大脑,并用预冷的生理盐水漂洗除去血液,用滤纸吸干水分后将脑组织移入烧杯中,用匀浆器将其匀浆,生理盐水稀释制备成10%组织匀浆,按试剂盒说明书检测脑组织SOD酶活力、AChe含量、NO含量和MDA含量,结果数据记录见表4。
SOD酶活力检测方法:采用BradforD法准确测定小鼠脑组织中总蛋白的含量,取浓度为1%的小鼠脑组织匀浆液,在波长为545nm处选用黄嘌呤氧化酶法(SOD检测试剂盒)分别测定正常对照组和各试验组小鼠脑组织匀浆液的吸光度ASOD。
AChe含量检测方法:按质量体积比1:9加生理盐水制成10%海马匀浆,3500rpm离心10min,取上清液按试剂盒说明测定海马AChE活性。
NO含量检测方法:称取100mg低温冻存大脑皮质组织,放入体积为0.9ml浓度为0.9%的NaCl的试管内,在电动匀浆器内运行3min,制备成浓度为10%的组织匀浆,然后在离心机内3000r/min)离心15min,取上清液采用硝酸还原酶法测定脑组织中NO的准确含量。
MDA含量检测方法:在波长534nm处,用TBA比色法(MDA检测试剂盒)分别测定对照组和各试验组小鼠脑组织匀浆液的吸光度AMDA。
表4,SOD酶活力、AChe含量、NO含量和MDA含量检测结果
本领域普通技术人员知晓,SOD在机体代谢中的重要性体现在保护机体心脑功能、延缓衰老,SOD活性越高意味着抗氧化性越高。MDA是脂质过氧化反应的最终产物,随着氧自由基的过量堆积,机体会生成过量的MDA,因此,检测组织中MDA的含量可以间接反映脑组织中脂质过氧化反应的程度,MDA含量越低意味着抗氧化性越高。NO对于抗氧化以及学习记忆能力有明显的影响,机体衰老后,NO含量明显升高,学习及记忆能力明显减退,NO含量越低意味着抗氧化性越高。乙酰胆碱(ACh)在中枢神经***分布广泛,尤其是海马内ACh含量增加可使动物学习记忆能力增强,反之可使学习记忆能力减退。由于ACh可被AChE水解失活,因而AChE活力高低可作为反映ACh含量亦即学习记忆能力的指标,AChE活性越低意味着抗氧化性越高。
根据以上所述,结合表4数据可以知晓,随着本发明棋子豆食用量的增加,小鼠大脑的抗氧化能力明显增强,说明本发明的棋子豆具有延缓衰老、抗疲劳的功能。
实施例3
本实施例探究本发明所述棋子豆的感官、老化、保质期的情况。
本实施例与实施例2所述的棋子豆食品的制作方法相同,不同点在于棋子豆的配方组成,本实施例所述棋子豆的配方组成为:小麦粉4.5kg、糯玉米粉2.5kg、黄豆粉2kg、杏仁粉2.5kg、核桃仁粉2.5kg、食盐800g、纳豆冻干粉500g、葡萄籽粉300g、芹菜粉300g、苹果果胶300g、魔芋精粉500g、活性干酵母200g、水适量。
使用传统制作方法制作棋子豆40罐,净含量110g/罐,使用本发明所述制作方法制作棋子豆40罐,净含量110g/罐。将上述两种棋子豆放置在室温20℃、相对湿度70%的室内,分别在第180天、第210天、240天、270天随机选取10罐用于感官评价。
从健康人群中随机选取10名感官评价人员,其中男女各半,对上述棋子豆进行感官评价,综合评价结果见表5和表6。
表5,传统棋子豆感官评价结果
表6,本发明棋子豆感官评价结果
众所周知,小麦粉中含有大量淀粉,淀粉存在老化现象,这在糕点中是普遍存在的,棋子豆也不例外。所谓淀粉老化是指淀粉在常温或者更低温度下淀粉分子自动排列成序,重新形成致密的高度结晶化的不溶性淀粉分子。老化分为短期老化和长期老化,糕点加热再冷却的过程就是老化的过程,即短期老化,在短期老化后继续储藏的过程就是长期老化的过程,长期老化在棋子豆储存过程中的表现是逐渐***、***糙,致使产品变质。
本发明通过添加糯玉米、杏仁、核桃仁以及其他原料可以显著改善口感、延缓老化、延长保质期,但是仅仅如此是不够的。另外,核桃仁、杏仁含有较多的脂肪,给延长保质期带来新的不确定因素,含有较多脂肪的糕点容易氧化变质。从表5和表6数据可以看出,通过本发明的原料配比以及冷冻干燥技术可以改善棋子豆口感、延缓老化、延长保质期。
在传统棋子豆和本发明棋子豆的储藏过程中对其回生焓进行检测,检测结果见图2。其中,所述回生焓是评价淀粉老化的一种指标,淀粉在储藏过程中都会出现回生现象,一般回生焓越高,口感就会越差。
如图2所示,在储藏过程中淀粉都出现回生现象,随着储藏时间的延长,传统棋子豆和本发明棋子豆所有样品回生焓都有增加,但是本发明棋子豆回生焓的增加低于传统棋子豆,说明老化现象有所改善。
进一步地,本领域普通技术人员知晓,棋子豆的水分含量越低保质期就会越长,因此本发明人对传统棋子豆和本发明棋子豆的水分含量进行了检测。具体的,分别取5份传统的棋子豆和本发明的棋子豆检测其水分含量,检测结果见表7,其中水分含量为每100g棋子豆中的水分含量。
表7,棋子豆的水分含量
表7数据显示,本发明棋子豆的水分含量均显著低于传统棋子豆。结合上述结果,表明本发明提供的棋子豆具有优良的储藏性。
如上所述,即可较好地实现本发明,上述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种改变和改进,均应落入本发明确定的保护范围内。
Claims (2)
1.一种棋子豆的制备方法,其特征在于,包括:
将小麦粉在100~110℃下进行干热处理30~35min;
再将糯玉米在80~85℃下进行干热处理60~70min;
将面粉组合物混合,分别加入魔芋精粉和辅助材料搅拌均匀,醒发5~10min,制成棋子豆形状的面团,经真空冷冻干燥脱水制得棋子豆产品;
所述面粉组合物包括:以质量份计,小麦粉35~45份、糯玉米20~25份、黄豆15~20份、杏仁20~25份、核桃仁20~25份、纳豆冻干粉2~5份、葡萄籽粉1~4份、芹菜粉1~3份;
所述魔芋精粉的用量为:以质量份计,每100份面粉组合物配合以魔芋精粉2~7份;
所述辅助材料为:以质量份计,每100份面粉组合物配合以盐5~11份、苹果果胶1~4份、活性干酵母1~7份、水10~50份;
所述冷冻干燥的脱水温度为-25~-30℃;
所述冷冻干燥的真空度为10~15Pa。
2.一种棋子豆,其特征在于,采用权利要求1所述的棋子豆的制备方法制得。
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CN107136158A (zh) * | 2017-06-07 | 2017-09-08 | 延边大学 | 一种预防老年痴呆的保健饼干及其制作方法 |
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CN107136158A (zh) * | 2017-06-07 | 2017-09-08 | 延边大学 | 一种预防老年痴呆的保健饼干及其制作方法 |
CN110583996A (zh) * | 2019-10-22 | 2019-12-20 | 江南大学 | 一种冻干蔬菜面条的高效制作方法 |
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