CN103637058A - 营养回归的米粉 - Google Patents
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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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived 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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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
本发明的营养回归的米粉,其特征在于:原料采用大米与米糠。在大米制作米粉过程中添加米糠,起到营养回归的效果。可以增加米粉的营养,改善米粉口感,给米粉带来诸多的保健和调理功能。加入米糠作为营养补充,起到均衡营养,改善吸收的作用。大米与米糠的混合物能很好的保存稻谷的营养物质,有助于降低心脏病,胃肠道癌症,糖尿病的风险,防止虚胖,增强抵抗力。本发明的产品制造方法与常规的米粉制造方法相同。既可以制成干米粉,也可以制成湿米粉。
Description
技术领域
本发明涉及食品,具体是营养回归的米粉。
背景技术
米粉制作方法是以大米为原料,经浸泡、蒸煮、压条等工序制成的条状、丝状米制品。所用大米为稻谷经机器反复碾磨、精细加工得来。在加工过程中,不仅将外壳(也称颖壳)脱去,还去尽了全部皮层和胚芽。经传统过度加工而来的精米不仅营养易流失,维生素含量也大大降低。
干米粉的制作过程是将大米经选米、洗米、浸泡、粉碎、揣成粉团、蒸煮、压制挤丝、冷却而成。也有的为了外表洁白光亮,质地柔韧细滑,水煮不糊汤,还在浸泡步骤后,增加磨浆、压滤、破碎等步骤。
但是使用大米精米制作米粉,由于在精米的碾制过程中,去除了米糠这一稻米中最富有营养的部分,因而大大降低了米粉的营养价值。
另外现在的米粉制作工艺中,为了追求片面的干净、色白和筋力(指软而由韧性)而充分洗米,都要进行三次洗米,直至水清为止。大量洗米水容易变质发臭,污染环境。同时也洗去了大米表层易溶于水的很多营养成分,也从另一方面降低了米粉的营养价值。
浸泡用水也有类似的问题存在。浸泡的时候水溶解了大米表层易溶于水的很多营养成分,不但造成米粉营养成分的损失,大量的水也变质发臭,污染环境。
发明内容
本发明的目的在于提供一种营养回归的米粉。
本发明的营养回归的米粉,其特征在于:原料采用大米与米糠。
细粮大米(就是平常所说的大米,也叫精米)在精磨的过程中,富含纤维素、维生素和矿物质的外壳、麸皮、胚芽和胚乳被辗磨掉,使得营养成分大大降低,同时由于纤维素减少,制作的米粉血糖生成指数高,不适于糖尿病人长期食用。
米糠中平均含蛋白质15%,脂肪16%-22%,糖3%-8%,水分10%,热量大约为125.1KJ/g。脂肪中主要的脂肪酸大多为油酸、亚油酸等不饱和脂肪酸,并含高量维生素、植物醇、膳食纤维、氨基酸及矿物质等。因此,米糠可以经过进一步加工提取有关营养成分,如与豆腐渣合用来提取核黄素、植酸钙,米糠可用于榨取米糠油。脱脂米糠还可以用来制备植酸、肌醇和磷酸氢钙等;米糠颗粒细小颜色淡黄。便于添加到烘培食品及其他米糠强化食品中;同时由于可溶性纤维含量低。米糠中的米蜡、米糠素及口一谷甾醇都具有降低血液胆固醇的作用。
米糠具有通便、降低胆固醇、减少尿结石的功能,还有抗癌护肤保健作用,提取成分用于制备药品和高端食品,也可直接应用于食品中:如[米糠面包] 挤压米糠粉可以取代10%的面包粉,所制作出来的面包具有浓郁的谷物清香,具有清理肠胃、降低血脂、减肥和通便等多种保健功效。[米糠饼干] 在饼干制作过程中添加米糠可缩短生产周期,产品不仅有好的口感、谷物清香,还具有多种保健功能,极具开发潜力。[米糠馒头] 添加5-10%米糠的馒头,除稍带黄色外,品质和纯面粉制作的馒头基本相同。添加米糠可增加馒头营养和保健功能。
在大米制作米粉过程中添加米糠,起到营养回归的效果。可以增加米粉的营养,改善米粉口感,给米粉带来诸多的保健和调理功能。加入米糠作为营养补充,能很好的保存稻谷的营养物质,起到均衡营养,改善吸收的作用。大米与米糠的混合物能很好的保存稻谷的营养物质,有助于降低心脏病,胃肠道癌症,糖尿病的风险,防止虚胖,增强抵抗力。
虽然米糠可以赋予米粉众多好处,但是米糠也使得米粉的柔软性变差、加工性能变差、口感粗糙,因此,原料中,米糠加入量过少,营养价值低,过多则影响粘合度和口感,综合考虑米糠给米粉带来的各种影响,原料中米糠所占重量比不能太多也不能太少,一般为1~25%,优选为5~20%,更优选为8~15%,最佳为9~12%。
本发明还包括添加用于增加粘性的淀粉,选自:土豆淀粉、绿豆淀粉、蚕豆淀粉和/或木薯淀粉。由于米糠的影响,会使得米粉的粘性下降、韧劲有所降低,对加工过程中的成型性能产生不利,最终产品的口感也许会让习惯了柔软韧劲感的人们感到不适。添加增加粘性的淀粉,则可以大大改善上述情况。这几种淀粉熟化后粘性极强,可以大大增加最终产品的韧劲和柔软程度。
为了达到所预期的效果,用于增加粘性的淀粉的添加量为原料重量的5~15%。
本发明所述的米粉包括干米粉和鲜湿米粉。
本发明的产品制造方法与常规的米粉制造方法相同。
具体实施方式
实施例1
1、称取大米和米糠,其中米糠占重量比为10%;
2、用大米重量的1倍量的水洗一次米;
3、用大米重量的1倍量的水浸泡,夏天浸泡1小时,冬天浸泡3小时;
4、用磨浆机磨浆,浆液粒度100目;磨浆时用的水直接使用浸泡后的水;浸泡后的水不够时,还要加入压滤机脱出的水;
5、用压滤机脱水,至含水为48%,揣成粉团;
6、脱水后的粉团用破碎机破碎;
7、加入米糠以及原料重量9%的干的土豆淀粉,使总的粉料中的含水量小于38%;
8、用自煮挤丝机挤丝,并放入发汗箱发汗老化,发汗箱温度40℃;
9、老化后的米粉进行洗粉;
10、晾干。成干米粉。
实施例2
1、称取大米和米糠,其中米糠占重量比为3%;
2、其余步骤同实施例1。但是不添加干的土豆淀粉。
实施例3
1、称取大米和米糠,其中米糠占重量比为20%;
2、其余步骤同实施例1。但是添加原料重量13%的干的木薯淀粉。
实施例4
1、称取大米和米糠,其中米糠占重量比为12%;
2、用大米重量的1倍量的水洗一次米;
3、用大米重量的1倍量的水浸泡,夏天浸泡1小时,冬天浸泡3小时;
4、粉碎成100目;加入米糠以及原料重量10%的干的蚕豆淀粉,混匀;
5、蒸汽加热蒸熟成米糊;
6、螺杆挤压机挤压成圆形粉丝;
7、热水老化;
8、后处理:冷水搓散、沥水。成鲜湿米粉。
实施例5
1、称取大米和米糠,其中米糠占重量比为24%;
2、其余步骤同实施例4。但是添加原料重量13%的干的土豆淀粉和绿豆淀粉(土豆淀粉和绿豆淀粉各占一半)。
实施例6
1、称取大米和米糠,其中米糠占重量比为5%;
2、其余步骤同实施例4。但是不添加干的蚕豆淀粉。
Claims (9)
1.营养回归的米粉,其特征在于:原料采用大米与米糠。
2.权利要求1 的米粉,其特征在于:原料中米糠所占重量比为1~25%。
3.权利要求1 的米粉,其特征在于:原料中米糠所占重量比为5~20%。
4.权利要求1 的米粉,其特征在于:原料中米糠所占重量比为8~15%。
5.权利要求1、2、 3或4的米粉,其特征在于:原料中米糠所占重量比为9~12%。
6.根据权利要求1的米粉,其特征在于:还包括添加用于增加粘性的淀粉。
7.根据权利要求6的米粉,其特征在于:用于增加粘性的淀粉选自:土豆淀粉、绿豆淀粉、蚕豆淀粉和/或木薯淀粉。
8.根据权利要求6或7的米粉,其特征在于:用于增加粘性的淀粉的添加量为原料重量的5~15%。
9.根据权利要求1的米粉,其特征在于:米粉包括干米粉和鲜湿米粉。
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