CN113662135A - 富含膳食纤维的低植酸马铃薯燕麦糕的制作方法 - Google Patents
富含膳食纤维的低植酸马铃薯燕麦糕的制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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Abstract
本发明公开了富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其包括步骤:(1)对清选的燕麦在室温下进行清洗浸泡;(2)进行微萌动;(3)进行低温干燥;(4)对微萌动燕麦进行粉碎,细度:20目~100目;(5)调节燕麦粉水分至20%~32%;(6)对燕麦粉进行挤压膨化;(7)超微粉碎,粉碎细度:120目~200目;(8)调粉,挤压萌动燕麦粉与马铃薯全粉质量比为1:1~4;(9)冲调搅拌,混合粉料与沸水冲调比例为1:2.83~4.75;(10)模压成型;(12)室温超高压灭菌;本发明制作方法降低植酸含量,利于营养吸收,产品不易老化保质期长。
Description
技术领域
本发明涉及一种富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,用于制作低植酸马铃薯燕麦糕。
背景技术
燕麦中蛋白质含量普遍超过15%,是大米、小麦粉的1.6-2.3倍,在禾谷类粮食中居首位。燕麦蛋白营养价值很高,含有18种氨基酸,特别是8种是人体必需氨基酸不仅含量丰富且配比合理,接近FAO/WHO推荐的营养模式,人体利用率高。其中燕麦中赖氨酸含量是小麦、稻米的2倍以上,色氨酸含量是小麦、稻米的1.7倍以上。中国居民常食用的各类粮食中的第一限制氨基酸—赖氨酸,在燕麦中含量较丰富(680毫克/100克)。燕麦脂肪含量约5-9%,相当于大米、白面的4-5倍,在常见谷物中居首位。燕麦脂肪80%为不饱和脂肪酸,主要是单不饱和脂肪酸、亚油酸和亚麻酸,其中亚油酸占脂肪含量的38.1-52.0%。亚油酸是人体最重要的必需脂肪酸,可降低胆固醇在心血管中的积累,同时具有多种重要的生理功能。燕麦还含有丰富的维生素B1、B2,以及较多的维生素E及尼克酸、叶酸等。燕麦的矿物质含量也很丰富,包括钙、铁、磷、镁、锌、铜、硒等。特别是燕麦中钙的含量明显高于小麦粉、稻米、小米、荞麦面等。燕麦中硒含量可以高达0.696μg/g,相当于小麦的3.72倍,玉米的7.9倍,大米的34.8倍。
膳食纤维是一种天然有机高分子化合物,是由单糖脱水聚合而成的非淀粉类多糖,不能被人体内消化酶分解,但又是维持健康不可缺少的碳水化合物,包括纤维素、半纤维素、果胶、木质素等。按其溶解特性可分为可溶性纤维和不溶性纤维两大类。燕麦兼具可溶性和不溶性两种膳食纤维,因而又被誉为天然膳食纤维家族中的“贵族”。燕麦总纤维素含量为17-21%,其中可溶性膳食纤维(主要成分是β-葡聚糖)约占总膳食纤维的1/3,明显高于其他谷物。
现有技术的食品加工中存在以下弊端:
(1)现有燕麦加工的食品中植酸含量相对较高,人体摄入后会抑制矿物质等营养吸收,同时造成肠胃不适,连续食用困难。
(2)现有富含膳食纤维的产品绝大部分通过添加膳食纤维添加剂为手段增加产品中膳食纤维的含量,虽然膳食纤维含量较高,但向产品中添加了外源膳食纤维,这些添加成分可能与原料中的微量元素和维生素之间产生拮抗。
(3)现有技术制作杂粮和马铃薯糕点均采用蒸制或烘焙技术,相对复杂。
(4)现有产品通过烘烤或蒸制等热加工技术进行灭菌,保质期较短,同时产品存放过程中淀粉老化导致品质劣化。
发明内容
本发明所要解决的技术问题是提供一种富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,降低植酸含量,利于营养吸收,同时,改善产品因淀粉老化造成的品质劣化。
为解决上述技术问题,本发明富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,包括以下步骤:
(1)对清选的燕麦在室温(25℃±5℃)下进行清洗浸泡,具体地,浸泡12h~36h。燕麦质地较为致密,果皮较厚且坚韧,不易吸水,因此需要较长时间的浸泡,才能使燕麦充分吸水,从而在适宜的温度和湿度条件下发芽萌动。
(2)对浸泡后沥干水分的燕麦进行微萌动,微萌动工艺条件:温度20℃~38℃,湿度60%~95%,时间8h~24h。通过对燕麦原料进行发芽萌动,激活休眠的燕麦籽粒,在很短的时间里产生一系列生理代谢变化,主要表现在细胞生理活性的恢复和复杂的生化代谢,从而使籽粒的营养成分发生重大变化,陆续产生了所有生命所必需的物质,如GABA等,营养效价更高,更易被吸收,同时,研究还表明,在燕麦等杂粮的发芽萌动过程中,植酸等抑营养物质含量显著降低。但是萌动发芽的过程还是一个营养消耗的过程,随着发芽的进行,种子里的淀粉、蛋白、脂肪等营养物质被消耗,粗纤维含量增加。而淀粉含量的消耗降低会在很大程度上影响燕麦粉的加工性能。因此要控制发芽萌动的程度,找到功能成分激活、植酸降低和营养消耗之间的平衡点,即我们所说的燕麦的微萌动。本发明的上述工艺条件,在不影响燕麦粉加工性能的基础上,通过萌动能够显著降低植酸的含量。
(3)对微萌动的燕麦进行低温干燥。具体地,低温干燥条件:45℃~65℃,时间6h~24h,如轻柔摊薄,在烘箱中低温烘干。采用低温烘干可以保证燕麦中的淀粉在较高水分条件下不发生糊化,如淀粉发生糊化,会影响燕麦粉加工特性,同时使燕麦籽粒不易粉碎。
(4)对干燥后微萌动燕麦进行粉碎,粉碎细度:40目~80目。在此细度范围下的燕麦粉,不仅质地均匀、便于后期加工,而且粉碎过筛的难度较小。
(5)调节微萌动燕麦粉水分至20%~32%(即水分含量)。将物料水分含量调整到20%~32%,可以保证物料从挤压机螺杆中顺利挤出并膨化,水分过低挤出困难。水分过高不利于膨化。
(6)对微萌动燕麦粉进行挤压膨化,膨化条件:各区温度80℃~200℃,螺杆转速50r/min,喂料器转速20r/min。燕麦全谷物粉相对于其他杂粮来说纤维含量高、油脂含量高,因此挤压条件相对苛刻,螺杆转速要求较高,螺杆各区温度相对较高,这样挤压出的燕麦粉产品膨化度才能达到要求。通过挤压膨化,可以熟化微萌动燕麦粉、改善燕麦粉的冲调特性、进一步降低燕麦粉中抑营养成分——植酸的含量。
(7)超微粉碎,将挤压膨化后的微萌动燕麦粉进行超微粉碎,粉碎细度:120目~200目。由于萌动燕麦全谷物加工过程没有去除麸皮等成分,所以燕麦全谷物粉中的麸皮会造成口感粗糙加工品质下降等问题,通过超微粉碎,将麸皮等加工到口腔不易感知的颗粒范围之内(120目~200目),不仅改善口感,而且改善加工品质。
(8)调粉,将挤压萌动燕麦粉与马铃薯全粉混合,形成混合粉料,挤压萌动燕麦粉与马铃薯全粉质量比为1:1~4。另外,混合粉料中还添加有调味辅料、脱模辅料,调味辅料根据不同人的口味进行随意调配,如所述调味辅料和脱模辅料如为糖、盐和食用油,作为优选,混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。为改善产品口感、冲调性和成型效果,按在挤压萌动燕麦粉中配合使用一定量的马铃薯全粉。挤压萌动燕麦粉本身油脂含量较高,导致其经沸水冲调后易结块且成型性较差,添加一定量的马铃薯全粉后这个问题迎刃而解。
(9)冲调搅拌,将混合粉料用沸水按照1份混合粉料添加2.83~4.75份沸水的比例冲调搅拌均匀。上述比例是为了搅拌均匀,便于成型和脱模。沸水添加量过高,冲调搅拌的物料稀软,难以成型或脱模困难;沸水添加量过低,冲调后的物料存在干粉,无法搅拌均匀。
(10)模压成型。
(11)在室温条件下进行超高压灭菌,超高压灭菌条件:压力400MPa~600MPa,保压时间3min~20min,卸压时间1s~2s。通过常温超高压处理不仅达到了灭菌的目的,而且燕麦和马铃薯两种原料中淀粉、蛋白、脂肪发生了不同程度的变性,使得产品不易发生因淀粉老化导致的品质劣化问题,可以延长保质期。灭菌后便可以脱模包装。
本发明采用富含膳食纤维的原料马铃薯和燕麦,不添加外源膳食纤维,天然安全。利用原料本身的特性加工成软糕点,膳食纤维成分丰富自然、易被人体吸收、营养均衡。原料可以通过简单配料、冲调、成型、非热灭菌,即可食用,工艺通过非热方法完成,产品具有燕麦和马铃薯固有的清香。
本发明采用两种技术手段对原料进行加工处理:微萌动,微萌动的目的有两个,一是激活燕麦籽粒,产生功能性成分、降解植酸等抑营养成分,二是淀粉蛋白类营养物质较少消耗,基本不改变原料的加工特性;挤压膨化,挤压膨化的目的也有两个,一是熟化燕麦,改变燕麦的冲调特性,二是降低植酸,改善燕麦的消化特性。通过微萌动和挤压膨化降低了燕麦粉中植酸的含量(减少达75%),产品适合脾胃较为虚弱的老人和婴幼儿食用。
本发明通过非热加工技术实现产品的非热灭菌,在室温和超高压条件下完成灭菌,灭菌效果完全,保质期延长,同时产品中淀粉、蛋白和脂肪等变性,淀粉不会老化,产品绵软的口感可以保持较长时间;在不加热的模式下灭菌,保留原料原有的自然香气。
具体实施方式
实施例1
(1)对清选的燕麦在室温下清洗浸泡30h。
(2)对浸泡后沥干水分的燕麦进行微萌动,微萌动工艺条件:温度20℃,湿度95%,时间24h。
(3)微萌动燕麦轻柔摊薄,在烘箱中低温烘干,条件:60℃,时间18h。
(4)对干燥后微萌动燕麦进行粉碎,粉碎细度:80目。
(5)调节微萌动燕麦粉水分至25%。
(6)对燕麦粉进行挤压膨化,膨化条件:各区温度85℃、150℃、190℃、100℃,螺杆转速50r/min,喂料器转速20r/min。
(7)超微粉碎,将挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎,粉碎细度:120目。
(8)调粉,将挤压萌动燕麦粉与马铃薯全粉混合,形成混合粉料,添加水,挤压萌动燕麦粉与马铃薯全粉质量比为1:4。混合粉料中还添加有调味辅料:糖、食用油和盐,混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌,将混合粉料用沸水按照1份混合粉料添加4.75份沸水的比例冲调搅拌均匀。
(10)模压成型;
(11)在室温条件下进行超高压灭菌,超高压灭菌条件:压力550MPa,保压时间15min,泄压时间1s。
(12)脱模包装。
实施例2
(1)对清选的燕麦在室温下清洗浸泡12h。
(2)对浸泡后沥干水分的燕麦进行微萌动,微萌动工艺条件:温度38℃,湿度80%,时间8h。
(3)微萌动燕麦轻柔摊薄,在烘箱中低温烘干,条件:65℃,时间8h。
(4)对干燥后微萌动燕麦进行粉碎,粉碎细度:40目。
(5)调节微萌动燕麦粉水分至20%。
(6)对燕麦粉进行挤压膨化,膨化条件:各区温度80℃、150℃、180℃、100℃,螺杆转速50r/min,喂料器转速20r/min。
(7)超微粉碎,将挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎,粉碎细度:200目。
(8)调粉,将挤压萌动燕麦粉与马铃薯全粉混合,形成混合粉料,添加水,挤压萌动燕麦粉与马铃薯全粉质量比为1:2。混合粉料中还添加有调味辅料:糖、食用油和盐,混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌,将混合粉料用沸水按照1份混合粉料添加3.5份沸水的比例冲调搅拌均匀。
(10)模压成型;
(11)在室温条件下进行超高压灭菌,超高压灭菌条件:压力400MPa,保压时间20min,泄压时间2s。
(12)脱模包装。
实施例3
(1)对清选的燕麦在室温下清洗浸泡36h。
(2)对浸泡后沥干水分的燕麦进行微萌动,微萌动工艺条件:温度30℃,湿度95%,时间12h。
(3)微萌动燕麦轻柔摊薄,在烘箱中低温烘干,条件:45℃,时间24h。
(4)对干燥后微萌动燕麦进行粉碎,粉碎细度:60目。
(5)调节微萌动燕麦粉水分至32%。
(6)对燕麦粉进行挤压膨化,膨化条件:各区温度85℃、160℃、200℃、100℃,螺杆转速50r/min,喂料器转速20r/min。
(7)超微粉碎,将挤压膨化后的微萌动燕麦粉在超微粉碎机上进行超微粉碎,粉碎细度:180目。
(8)调粉,将挤压萌动燕麦粉与马铃薯全粉混合,形成混合粉料,添加水,挤压萌动燕麦粉与马铃薯全粉质量比为1:1。混合粉料中还添加有调味辅料:糖、食用油和盐,混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
(9)冲调搅拌,将混合粉料用沸水按照1份混合粉料添加2.83份沸水的比例冲调搅拌均匀。
(10)模压成型;
(11)在室温条件下进行超高压灭菌,超高压灭菌条件:压力550MPa,保压时间15min,泄压时间1s。
(12)脱模包装。
对上述每个实施例中,不同阶段的植酸含量进行测量,具体数值如下表1,可以看出,植酸的含量显著降低。其中,生燕麦为步骤(1)中清选后的燕麦;萌动后燕麦为步骤(2)微萌动后获得的燕麦;挤压后燕麦粉为未经萌动直接挤压膨化后的燕麦粉;萌动挤压全谷物粉为步骤(7)所得的超微粉碎后的燕麦粉。
表1各实施例中不同阶段植酸含量
上述实施例不以任何方式限制本发明,凡是采用等同替换或等效变换的方式获得的技术方案均落在本发明的保护范围内。
Claims (6)
1.富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于包括以下步骤:
(1)对清选的燕麦在室温下进行清洗浸泡;
(2)对浸泡后沥干水分的燕麦进行微萌动,微萌动工艺条件:温度20℃~38℃,湿度60%~95%,时间8h~24h;
(3)对微萌动的燕麦进行低温干燥;
(4)对干燥后的微萌动燕麦进行粉碎,粉碎细度:40目~80目;
(5)调节微萌动燕麦粉水分至20%~32%;
(6)对微萌动燕麦粉进行挤压膨化,膨化条件:各区温度80℃~200℃,螺杆转速50r/min,喂料器转速20r/min;
(7)超微粉碎,将挤压膨化后的微萌动燕麦粉进行超微粉碎,粉碎细度:120目~200目;
(8)调粉,将挤压萌动燕麦粉与马铃薯全粉混合,形成混合粉料,挤压萌动燕麦粉与马铃薯全粉质量比为1:1~4;
(9)冲调搅拌,将混合粉料用沸水按照1份混合粉料添加2.83~4.75份沸水的比例冲调搅拌均匀;
(10)模压成型;
(11)在室温条件下进行超高压灭菌,超高压灭菌条件:压力400MPa~600MPa,保压时间3min~20min,卸压时间1s~2s。
2.根据权利要求1所述的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于:在步骤(1)中,浸泡时间为12h~36h。
3.根据权利要求1所述的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于:在步骤(3)中,低温干燥条件:45℃~65℃,时间6h~24h。
4.根据权利要求1所述的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于:在步骤(8)中,混合粉料中还添加有调味辅料和脱模辅料。
5.根据权利要求4所述的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于:所述调味辅料和脱模辅料为糖、盐和食用油。
6.根据权利要求5所述的富含膳食纤维的低植酸马铃薯燕麦糕的制作方法,其特征在于:混合粉料与糖、食用油、盐的质量份数比为1:0.2:0.125:0.005。
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