CN115251297A - 一种荞麦面条及其制备方法 - Google Patents
一种荞麦面条及其制备方法 Download PDFInfo
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- CN115251297A CN115251297A CN202210890926.7A CN202210890926A CN115251297A CN 115251297 A CN115251297 A CN 115251297A CN 202210890926 A CN202210890926 A CN 202210890926A CN 115251297 A CN115251297 A CN 115251297A
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- Prior art keywords
- buckwheat
- tartary buckwheat
- flour
- branching enzyme
- parts
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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
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- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A—HUMAN NECESSITIES
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- Noodles (AREA)
Abstract
本发明涉及一种荞麦面条及其制备方法。所述的荞麦面条主要原料有高筋粉、发芽苦荞粉、谷朊粉、食用盐、支化酶,按质量份计为:高筋粉70‑80份、发芽苦荞粉20‑30份、谷朊粉2‑8份、食用盐0.5‑2.0份,支化酶的用量按酶活计,每千克高筋粉、发芽苦荞粉和谷朊粉的混合粉添加120‑800kU支化酶。本发明通过对苦荞进行胁迫发芽处理,能够降低抗营养因子、提高功能性成分含量,另外通过菌株发酵获得1,4‑α‑葡聚糖支化酶,作为荞麦面条原料用于荞麦面条的制备,可以提高慢消化淀粉和抗性淀粉含量和降低速食鲜面条的回生,进而提升荞麦面条的品质。
Description
技术领域
本发明涉及一种食品加工领域,具体来说是一种荞麦面条及其制备方法。
背景技术
苦荞是荞麦的一种,属于蓼科荞麦属。在我国苦荞种植面积约为30万公顷,年总产量可达30万吨,种植面积与产量均居世界第一位。苦荞营养丰富,具有很高的营养价值和药用功能。苦荞中的部分淀粉会与黄酮类物质紧密结合,形成具有低消化性的抗性淀粉。由于抗性淀粉的存在,致使苦荞一方面能够延缓组织机体对糖分的吸收利用,另一方面能够提高机体细胞对胰岛素的敏感度,具有降低血糖的功能。此外,苦荞还能够降低机体患结肠癌、憩室病及痔疮等高发疾病的风险。人体中结肠微生物种群还能够利用抗性淀粉产生短链脂肪酸,在促进胆汁酸排解的同时还能够抑制胆固醇的合成,使苦荞具有降低胆固醇的功能。苦荞中还含有多种黄酮类物质,含量是甜荞的30-150倍,其中芦丁含量占总黄酮的70%~85%,此外还含有槲皮素、异槲皮素、山奈酚等,这些活性物质赋予苦荞多种保健和生理功能,例如降血糖、降血脂、抗氧化、抗衰老、清除自由基。
面条是我国的传统主食之一,挂面是面条最常见的形式,具有易于储藏和运输的特点。目前,市场上挂面的种类众多,但是形式单一且差异性小,对消费者不具有吸引力。因此,将荞麦、燕麦、大麦等富含生物活性物质及膳食纤维的杂粮添加到面条中对与提升产品营养和提高杂粮的利用率具有重要的现实意义。但是苦荞中面筋蛋白含量低,无法形成面筋网络结构,较低的添加量能够让面条具有较高品质,但是营养品质较低;较高的添加量虽然使其营养增加,但是品质下降,如易断条、不易成型等。此外有研究表明荞麦中由于含有单宁、植酸和蛋白酶抑制剂等抗营养因子,荞麦蛋白质消化率低,生物利用率不高。同时,荞麦中的蛋白酶抑制剂可导致过敏反应。
现阶段面条发展的一个方向是便捷性,通过熟化处理制备速食湿面条不但能够使其具有很好的便捷性,而且能保持面条较好的口感。但是不管在冷藏和冷冻处理中面条的回生都是无法避免,也成为速食面条发展的主要瓶颈,因此很多通过调节面条的组成去缓解面条的老化发生,如添加多糖、磷酸盐等,这些添加虽然可以有所缓解老化的发生,但是其添加也会给面条带来其他的副作用,如改变面条的风味、质构等。
发明内容
本发明所要解决的技术问题是针对现有技术的不足而提供一种荞麦面条及其制备方法。
为实现本发明目的,本发明所采用的技术方案为:
一种荞麦面条,主要原料有高筋粉、发芽苦荞粉、谷朊粉、食用盐、支化酶,按质量份计为:高筋粉70-80份、发芽苦荞粉20-30份、谷朊粉2-8份、食用盐0.5-2.0份,支化酶的用量按酶活计,每千克高筋粉、发芽苦荞粉和谷朊粉的混合粉添加120-800kU支化酶。
按上述方案,所述的发芽苦荞粉是将苦荞经超声、辐照胁迫发芽制备得到。具体地,所述的发芽苦荞粉是将苦荞经初步培养出芽后,超声处理,继续培养,然后经辐照胁迫发芽培养得到的。
按上述方案,辐照胁迫发芽培养后,再进行一段时间的继续培养。
按上述方案,所述的超声处理时间为3-10min。
按上述方案,所述的辐照胁迫为60Co辐照胁迫处理,辐照剂量为100-600Gy。
按上述方案,所述的培养条件为25-30℃、相对湿度85-95%。
按上述方案,制备的荞麦面条的多酚含量为5-10mg/g。
按上述方案,制备的荞麦面条的慢消化淀粉和抗性淀粉之和为25-45%。
按上述方案,所述支化酶包括1,4-α-葡聚糖支化酶。
按上述方案,所述支化酶主要由长双歧杆菌和枯草芽孢杆菌转化制备,其菌活比为1:7-10,所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是108-1010CFU/mL,活化后的转化液中1,4-α-葡聚糖支化酶的酶活为50-100U/mg。
一种荞麦面条的制备方法,包括如下步骤:将高筋粉、发芽苦荞粉、谷朊粉、食用盐、支化酶原料混合均匀后加入40-60wt%的水,真空和面20-30min,之后熟化30-40min,然后通过常温挤压后在沸水中熟化,滤干水分装袋冷藏保存或冷冻。
按上述方案,所述发芽苦荞粉是通过超声辐照胁迫的方法制备。制备过程主要包括:挑选颗粒饱满的苦荞用水清洗干净,浸泡5-10h;浸泡结束后将苦荞捞出平铺,在25-30℃、相对湿度85-95%的培养箱中初步培养至出芽;培养结束后取出,超声处理3-10min,放入培养箱中继续培养24-36h;然后取出置于常温进行60Co辐照胁迫处理,辐照剂量为100-600Gy,之后继续在培养箱中培养24-48h;培养结束后的发芽荞麦通过干燥、粉碎后过80-150目筛网,用于面条的制备。
按上述方案,浸泡加水体积为荞麦质量的3-5倍,水温控制在25-30℃。
按上述方案,超声频率为28kHz,超声时间为3-10min。
按上述方案,所述支化酶主要是1,4-α-葡聚糖支化酶。
按上述方案,所述支化酶主要由长双歧杆菌和枯草芽孢杆菌转化制备,其菌活比为1:7-10。所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是108-1010CFU/mL,活化后的转化液中1,4-α-葡聚糖支化酶的酶活为50-100U/mg。
按上述方案,所述的熟化条件为:温度35℃、湿度85%。
按上述方案,所述的冷藏温度为0-4℃。
苦荞具有很好的保健功效,其添加对于提升产品营养和提高杂粮的利用率具有重要的现实意义。但是苦荞中面筋蛋白含量低,无法形成面筋网络结构,导致品质下降,如易断条、不易成型等。此外有研究表明荞麦中由于含有单宁、植酸和蛋白酶抑制剂等抗营养因子,导致部分营养因子吸收较低。
本发明通过对苦荞进行胁迫发芽处理,能够降低抗营养因子、提高功能性成分含量,另外通过菌株发酵获得1,4-α-葡聚糖支化酶,作为荞麦面条原料用于荞麦面条的制备,可以提高慢消化淀粉和抗性淀粉含量和降低速食鲜面条的回生,进而提升荞麦面条的品质。
具体地:本发明通过发芽胁迫处理使种子内部内源性种子酶被激活,生化和物理性质发生显著性变化。如,种子内部的淀粉、蛋白质等可通过活化水解酶如淀粉酶、蛋白酶水解成小分子化合物,改善荞麦营养价值和加工特性。此外,小分子糖、游离氨基酸、维生素、多酚化合物主要如黄酮等具有生物活性化合物的含量增加,同时降低种子中的抗营养因子的水平。
酶具有安全性、底物选择性和产物特异性等优点。它们最突出的优点是不会破坏食物的原有风味也受到人们的极大关注。本发明通过菌株发酵制备的1,4-α-葡聚糖支化酶能够作用于淀粉减少α1→4连接增加支链和短链的比例,使改性后面条具有更高的比例的慢消化淀粉和抗性淀粉和降低回生特性。由此本发明通过在面条中添加1,4-α-葡聚糖支化酶可以提高慢消化淀粉和抗性淀粉含量和降低速食鲜面条的回生。此外1,4-α-葡聚糖支化酶和挤压技术的结合还可使加工面条呈现多孔结构,进一步改善其复水性和适口性。也可缩短烹饪时间,提高面条的弹性。
本发明的有益效果:
本发明通过对苦荞进行辐照胁迫发芽处理,显著增加了功能性成分含量、降低抗营养因子,通过在面粉中添加分支酶,可以提高慢消化淀粉和抗性淀粉含量,减缓面条的老化、降低速食鲜面条的回生,提升荞麦面条的品质。
具体实施方式
为了更充分理解本发明的技术内容,下面通过具体实施例对本发明技术方案进行进一步介绍和说明。以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
实施例1
将70份高筋粉、30份发芽苦荞粉、8份谷朊粉、1.0份食用盐和支化酶(120kU/kg混合粉)混合均匀后加入40%的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
苦荞发芽处理过程主要包括如下,挑选颗粒饱满的苦荞用水清洗干净,之后放入容器中浸泡5-10h,加水体积为荞麦质量的3-5倍,水温25-30℃;浸泡结束后将苦荞捞出平铺在发芽盘中,在30℃、相对湿度85-95%的培养箱中培养24h;培养结束后取出在超声设备中超声处理3min,超声频率为28kHz,超声结束后放入培养箱中继续培养24h;发芽完的苦荞取出置于常温进行60Co辐照胁迫处理,辐照剂量为600Gy,之后继续在培养箱中培养48h;培养结束后的发芽荞麦通过干燥、粉碎处理,粉碎后发芽苦荞过80-150目筛网。
支化酶主要由长双歧杆菌和枯草孢芽杆菌转化制备,其菌活比为1:7,所述菌的活化温度30-40℃,时间10min,活化菌体的浓度是108CFU/mL,通过转化后1,4-α-葡聚糖支化酶酶活为50U/mg。
实施例2
将80份高筋粉、20份发芽苦荞粉、3份谷朊粉、0.5份食用盐和支化酶(800kU/kg混合粉)混合均匀后加入50%的水,真空和面20min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
苦荞发芽处理过程主要包括如下,挑选颗粒饱满的苦荞用水清洗干净,之后放入容器中浸泡10h,加水体积为荞麦质量的3-5倍,水温25-30℃;浸泡结束后将苦荞捞出平铺在发芽盘中,在30℃、相对湿度85-95%的培养箱中培养24h;培养结束后取出在超声设备中超声处理10min,超声频率为28kHz,超声结束后放入培养箱中继续培养36h;发芽完的苦荞取出置于常温进行60Co辐照胁迫处理,辐照剂量为100Gy,之后继续在培养箱中培养48h;培养结束后的发芽荞麦通过干燥、粉碎处理,粉碎后发芽苦荞过80-150目筛网。
支化酶主要由长双歧杆菌和枯草孢芽杆菌转化制备,其菌活比为1:10。所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是109CFU/mL,通过转化后1,4-α-葡聚糖支化酶酶活为75U/mg。
实施例3
将75份高筋粉、25份发芽苦荞粉、6份谷朊粉、0.9份食用盐和支化酶(400kU/kg混合粉)混合均匀后加入60%的水,真空和面25min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
苦荞发芽处理过程主要包括如下,挑选颗粒饱满的苦荞用水清洗干净,之后放入容器中浸泡8h,加水体积为荞麦质量的3-5倍,水温25-30℃;浸泡结束后将苦荞捞出平铺在发芽盘中,在30℃、相对湿度85-95%的培养箱中培养24h;培养结束后取出在超声设备中超声处理8min,超声频率为28kHz,超声结束后放入培养箱中继续培养30h;发芽完的苦荞取出置于常温进行60Co辐照胁迫处理,辐照剂量为300Gy,之后继续在培养箱中培养24h;培养结束后的发芽荞麦通过干燥、粉碎处理,粉碎后发芽苦荞过80-150目筛网。
支化酶主要由长双歧杆菌和枯草孢芽杆菌转化制备,其菌活比为1:8。所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是1010CFU/mL,通过转化后1,4-α-葡聚糖支化酶酶活为85U/mg。
实施例4
将78份高筋粉、22份发芽苦荞粉、2份谷朊粉、1.0份食用盐和支化酶(700kU/kg混合粉)混合均匀后加入50%的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
苦荞发芽处理过程主要包括如下,挑选颗粒饱满的苦荞用水清洗干净,之后放入容器中浸泡10h,加水体积为荞麦质量的3-5倍,水温25-30℃;浸泡结束后将苦荞捞出平铺在发芽盘中,在30℃、相对湿度85-95%的培养箱中培养24h;培养结束后取出在超声设备中超声处理10min,超声频率为28kHz,超声结束后放入培养箱中继续培养36h;发芽完的苦荞取出置于常温进行60Co辐照胁迫处理,辐照剂量为500Gy,之后继续在培养箱中培养24h;培养结束后的发芽荞麦通过干燥、粉碎处理后用于面条的制备,粉碎后发芽苦荞过80-150目筛网。
支化酶主要由长双歧杆菌和枯草孢芽杆菌转化制备,其菌活比为1:10。所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是109CFU/mL,通过转化后1,4-α-葡聚糖支化酶酶活为50-75U/mg。
对比例1
将100份高筋粉、1.0份食用盐混合均匀后加入40的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
对比例2
将70份高筋粉、30份苦荞粉、5份谷朊粉、1.0份食用盐混合均匀后加入40的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
对比例3
将70份高筋粉、30份普通发芽苦荞粉、8份谷朊粉、1.0份食用盐混合均匀后加入40的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
对比例4
将100份高筋粉、1份食用盐和支化酶(500kU/kg混合粉)混合均匀后加入40的水,真空和面30min,之后在温度35℃、湿度85%下熟化30-40min,之后通过常温挤压后在沸水中熟化,滤干水分装袋4℃保存或冷冻。
对实施例和对比例中面条中植酸含量、黄酮含量、慢消化淀粉和抗性淀粉含量(S+R)焓值进行测定,评价结果如下表1:
表1面条相关指标
名称 | 植酸含量/(mg/g) | 黄酮含量/(mg/g) | S+R/(%) | 焓值/(J/g) |
实施例1 | 2.36 | 9.12 | 25.89 | 0.753 |
实施例2 | 1.26 | 5.66 | 30.56 | 0.759 |
实施例3 | 1.89 | 7.89 | 45.26 | 0.521 |
实施例4 | 1.89 | 6.59 | 40.14 | 0.569 |
对比例1 | 1.05 | 0.05 | 10.32 | 7.325 |
对比例2 | 4.32 | 2.56 | 15.23 | 6.691 |
对比例3 | 4.01 | 2.98 | 18.36 | 5.692 |
对比例4 | 1.11 | 0.10 | 20.56 | 3.959 |
焓值反应回升情况,焓值焓值越低说明不易回生。
通过上述对比发现,本发明工艺配方能够提升功能性物质、增加慢消化淀粉和抗性淀粉含量,降低抗性营养物质含量和面条的老化回生。
Claims (10)
1.一种荞麦面条,其特征在于:主要原料有高筋粉、发芽苦荞粉、谷朊粉、食用盐、支化酶,按质量份计为:高筋粉70-80份、发芽苦荞粉20-30份、谷朊粉2-8份、食用盐0.5-2.0份,支化酶的用量按酶活计,每千克高筋粉、发芽苦荞粉和谷朊粉的混合粉添加120-800kU支化酶。
2.根据权利要求1所述的荞麦面条,其特征在于:所述的发芽苦荞粉是将苦荞经超声、辐照胁迫发芽制备得到。
3.根据权利要求1所述的荞麦面条,其特征在于:所述的发芽苦荞粉是将苦荞经初步培养出芽后,超声处理,继续培养,然后经辐照胁迫发芽培养得到的。
4.根据权利要求2或3所述的荞麦面条,其特征在于:所述的超声处理时间为3-10min;所述的辐照胁迫为60Co辐照胁迫处理,辐照剂量为100-600Gy;辐照胁迫发芽培养后,再进行一段时间的继续培养。
5.根据权利要求3所述的荞麦面条,其特征在于:所述的培养条件为25-30℃、相对湿度85-95%。
6.根据权利要求1所述的荞麦面条,其特征在于:荞麦面条的多酚含量为5-10mg/g;荞麦面条的慢消化淀粉和抗性淀粉之和为25-45%。
7.根据权利要求1所述的荞麦面条,其特征在于:所述支化酶包括1,4-α-葡聚糖支化酶。
8.根据权利要求7所述的荞麦面条,其特征在于:所述支化酶由长双歧杆菌和枯草芽孢杆菌转化制备,其菌活比为1:7-10;所述菌的活化温度30-40℃,时间10-25min,活化菌体的浓度是108-1010CFU/mL,活化后的转化液中1,4-α-葡聚糖支化酶的酶活为50-100U/mg。
9.一种权利要求1所述的荞麦面条的制备方法,其特征在于:包括如下步骤:将高筋粉、发芽苦荞粉、谷朊粉、食用盐、支化酶原料混合均匀后加入40-60wt%的水,真空和面20-30min,之后熟化30-40min,然后通过常温挤压后在沸水中熟化,滤干水分装袋冷藏保存或冷冻。
10.根据权利要求9所述的制备方法,其特征在于:所述发芽苦荞粉是通过超声辐照胁迫的方法制备。制备过程主要包括:挑选颗粒饱满的苦荞用水清洗干净,浸泡5-10h;浸泡结束后将苦荞捞出平铺,在25-30℃、相对湿度85-95%的培养箱中初步培养至出芽;培养结束后取出,超声处理3-10min,放入培养箱中继续培养24-36h;然后取出置于常温进行60Co辐照胁迫处理,辐照剂量为100-600Gy,之后继续在培养箱中培养24-48h;培养结束后的发芽荞麦通过干燥、粉碎后过80-150目筛网,用于面条的制备。
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