CN103549259A - 一种无糖杂粮粉的制作方法 - Google Patents
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Classifications
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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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种无糖杂粮粉的制作方法属于食品加工技术领域，具体涉及一种无糖杂粮粉的制作方法。按照质量比分别称取大麦芽粉、发芽糙米粉、小米粉、燕麦米粉、红小豆粉，混合均匀，加水搅拌均匀，先升温至48-52℃，进行蛋白质水解，再升温至60-65℃进行糖化，糖化结束后煮沸10分钟，经胶体磨磨浆、均质、喷雾干燥即得成品。由于杂粮中的大分子物质被大麦芽和发芽糙米中的各种酶类水解成多肽类、低聚糖等易消化吸收的小分子物质，而且许多小分子水解产物，如水溶性膳食纤维、多肽等还具有一定的生理功能，所以本发明的无糖杂粮粉比杂粮更易消化吸收，营养也更丰富。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种无糖杂粮粉的制作方法。
背景技术
营养学认为，最好的饮食就是平衡膳食。平衡膳食的首要原则就是饮食要尽量多样化，主食也是如此，只吃精米、白面是不符和平衡膳食原则的，要配以杂粮，如小米、豆类、燕麦等。杂粮中的营养素极其丰富，其中的纤维素与矿物质是普通白米的数倍，杂粮中的维生素A、维生素B1、维生素B2、维生素C、维生素E 等和钙、钾、铁、铜、锌等微量元素含量也很丰富。杂粮是膳食纤维的主要来源，另外许多杂粮还拥有大量能降低胆固醇、预防心血管等疾病的不饱和脂肪酸，杂粮几乎能够提供人体必需的大多数营养素，可说是最具营养价值的食物群。杂粮中的维生素C，可缓和疲劳症状、预防感冒、下肢酸痛等疾病；维生素E则可帮助血液循环，加速排毒作用；铁则能预防胃溃疡与食欲不振；钾也可以避免肌肉麻痹、郁闷不安与全身无力；而铜、锌等微量元素具有改善神精衰弱、失眠等症状，还有增加食欲、改善体重、调整胃口的功效；镁可加强身体能量，且加速体内废物的代谢；杂粮所含的不饱和脂肪酸，可软化血管内的胆固醇，减低心血管方面的疾病；许多的膳食纤维，能有效减缓糖类的吸收，并降低吃饭后的血糖上升速度，也对糖尿病患者有极大的帮助；杂粮丰富的膳食纤维在肠道内不会被消化，还可吸附水分子，可以加速食物残渣或毒素在肠道内运行，迅速排出体外，达到排毒的效果。
杂粮虽然营养丰富、功效作用突出，但其最大的缺点是患有消化道疾病的人不适合食用，因为杂粮较粗糙，跟胃肠道物理摩擦，会造成消化道不适，而且杂粮的降解速度也较慢，所以不易消化吸收，另外，其粗糙的口感也令多数人难以接受。
发明内容
本发明的目的是针对杂粮口感粗糙、不易消化吸收以及不适于消化道疾病患者食用的不足，提供一种营养丰富、功效突出、易消化吸收的无糖杂粮粉的制作方法。
本发明的目的是这样实现的：
将大麦芽、发芽糙米、小米、燕麦米、红小豆分别粉碎并过20目筛子，按照质量比分别称取大麦芽粉30%、发芽糙米粉30%、小米粉10-15%、燕麦米粉10-15、红小豆粉10-15%，混合均匀，加入混合杂粮粉4倍质量的水，搅拌均匀，升温至48-52℃，保温30分钟进行蛋白质水解，之后再升温至60-65℃，糖化4-5小时，糖化结束后煮沸10分钟，经胶体磨磨浆、均质、喷雾干燥即得成品。
本发明的无糖杂粮粉，在保留了杂粮原有营养和功效成分的同时，由于杂粮中的大分子物质被大麦芽和发芽糙米中的各种酶类水解成多肽类、低聚糖等易消化吸收的小分子物质，而且许多小分子水解产物，如水溶性膳食纤维、多肽等还具有一定的生理功能，所以说，本发明的杂粮粉是一种营养价值和保健价值较高食品。
（四）、具体实施方案
将大麦芽、发芽糙米、小米、燕麦米、红小豆分别粉碎并过20目筛子，分别称取大麦芽粉300克、发芽糙米粉300克、小米粉150克、燕麦米粉150克、红小豆粉100克，混合均匀，加入4000克水，搅拌均匀，升温至50℃，保温30分钟进行蛋白质水解，之后再升温至60℃，糖化5小时，糖化结束后煮沸10分钟，经胶体磨磨浆、均质、喷雾干燥即得成品。
Claims (1)
1.一种无糖杂粮粉的制作方法，其特征是：将大麦芽、发芽糙米、小米、燕麦米、红小豆分别粉碎并过20目筛子，按照质量比分别称取大麦芽粉30%、发芽糙米粉30%、小米粉10-15%、燕麦米粉10-15、红小豆粉10-15%，混合均匀，加入混合杂粮粉4倍质量的水，搅拌均匀，升温至48-52℃，保温30分钟进行蛋白质水解，之后再升温至60-65℃，糖化4-5小时，糖化结束后煮沸10分钟，经胶体磨磨浆、均质、喷雾干燥即得成品。
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351789A (zh) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | 一种全谷物营养粉及其制备方法 |
| CN105231258A (zh) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | 一种无糖高钙营养米粉及其制备方法 |
| CN105495256A (zh) * | 2014-10-29 | 2016-04-20 | 范月辉 | 绿豆粉加工方法 |
| CN105595187A (zh) * | 2015-09-08 | 2016-05-25 | 福建农林大学 | 一种功能型五谷杂粮糊及其制备方法 |
| CN115137036A (zh) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | 一种无糖食品的加工工艺 |
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| CN101317657A (zh) * | 2008-07-23 | 2008-12-10 | 惠尔康东方（厦门）食品有限公司 | 燕麦复合营养浓浆及其制备方法 |
| CN101715832A (zh) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | 一种食用豆改性营养粉及营养饮料的制备方法 |
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| CN105495256A (zh) * | 2014-10-29 | 2016-04-20 | 范月辉 | 绿豆粉加工方法 |
| CN104351789A (zh) * | 2014-11-24 | 2015-02-18 | 安徽燕之坊食品有限公司 | 一种全谷物营养粉及其制备方法 |
| CN105231258A (zh) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | 一种无糖高钙营养米粉及其制备方法 |
| CN105595187A (zh) * | 2015-09-08 | 2016-05-25 | 福建农林大学 | 一种功能型五谷杂粮糊及其制备方法 |
| CN115137036A (zh) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | 一种无糖食品的加工工艺 |
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