CN103719696A - 一种果蔬超微粉复合面粉 - Google Patents
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Abstract
本发明属于食品加工领域，具体地说涉及一种果蔬超微粉复合面粉。本发明的果蔬超微粉复合面粉，是由果蔬超微粉与特定面粉混合而成的；具体来说，由10-68份700-800目的果蔬超微粉与100份由山农16号小麦加工而成的蛋白含量为11.8-12.3％的面粉组成。本发明所用的由山农16号小麦加工而成的面粉，其湿面筋含量为28.1%；湿面筋含量过低，并不适用于加工湿面条。所加工而成的湿面条存在过软、易断、易粘连等缺点。当将其与特定量、特定粒度的果蔬超微粉混合之后；虽然其蛋白含量没有明显变化，但是其湿面筋含量有了显著提高。同时，其制备成面团之后的拉伸性能、弹性性能、剪切性能都有了显著改变；从而使其适合用于加工湿面条。
Description
技术领域
本发明属于食品加工领域，具体地说涉及一种果蔬超微粉复合面粉。
背景技术
面粉（小麦粉）是人们生活中不可缺少的一种食物，特别是中国北方大部分地区的主食，含有蛋白质、碳水化合物、脂肪、维生素、矿物质等营养物质，可以健胃健脾，温性，清热降火，提供人类所需的主要碳水化合物。利用面粉加工的面食品种繁多，形态多样，风味迥异，如蛋糕、面包、面条、馒头等，深受广大消费者的喜爱。目前，市面上生产的面粉主要是小麦直接磨成的白色面粉，产品单一，营养价值低。
随着面粉食品加工技术的提高及科学量化，对面粉的要求越来越高；因此，需要具备特定用途的功能性面粉；例如专门用于做面包的面包粉、用于做蛋糕的蛋糕粉。但是由于面粉的性能主要是由小麦的品种品质决定的；所以，由特定品种小麦加工而成的面粉的性能及用途是确定的。为了改善面粉的性能，目前的通用做法是向面粉中添加面粉改良剂，以使其满足特定用途要求。但是，面粉改良剂是化学添加剂，其用量收到严格限制，长期使用对人体健康无益。
发明内容
本发明的目的在于提供一种专门用于加工湿面条的面粉；即，一种果蔬超微粉复合面粉。
本发明的果蔬超微粉复合面粉，是由果蔬超微粉与特定面粉混合而成的。实验研究发现，向特定面粉中添加一定量的果蔬超微粉之后能有效改善面粉的性能，从而使其用途发生改变。
本发明的技术方案：
一种果蔬超微粉复合面粉，由10-68份700-800目的果蔬超微粉与100份由山农16号小麦加工而成的蛋白含量为11.8-12.3％的面粉组成；所述份数为重量份。
本发明所用的由山农16号小麦加工而成的面粉，其湿面筋含量为28.1%；湿面筋含量过低，并不适用于加工湿面条。所加工而成的湿面条存在过软、易断、易粘连等缺点。当将其与特定量、特定粒度的果蔬超微粉混合之后；虽然其蛋白含量没有明显变化，但是其湿面筋含量有了显著提高。同时，其制备成面团之后的拉伸性能、弹性性能、剪切性能都有了显著改变；从而使其适合用于加工湿面条。而且，所加工而成的湿面条弹性、咀嚼性、光滑性、保存期显著提高，硬度适中。
另外，果蔬中含有丰富营养成分，如蛋白质、矿物质，维生素（维生素C、胡萝卜素）、有机酸、芳香物质、色素和膳食纤维等，能使复合面粉的营养更加丰富；果蔬中常含有各种芳香物质和色素，使食品具有特殊的香味和颜色，可赋予蔬菜水果良好的感官性状，能增进食欲；果蔬中还含有一些酶类、杀菌物质和具有特殊功能的生理活性成分，能帮助消化、维持肠道正常功能。
上述果蔬超微粉复合面粉，从色泽、气味、营养及复合面粉的性能综合考虑，所采用的果蔬超微粉优选为：紫薯超微粉、甜红椒超微粉、葡萄超微粉、芹菜超微粉、海带超微粉、菠菜超微粉、西红柿超微粉或山楂超微粉。
本发明的果蔬超微粉是通过以下工艺实现，将果蔬洗净、干燥、粗粉碎、超微粉碎、灭菌等步骤，果蔬为紫薯、甜椒、海带、葡萄皮渣、芹菜等。具体工艺为：将鲜果蔬洗净，然后于35-50℃干燥6-24 h，再粉碎成80-120目的粗粉；将果蔬粗粉于8-15℃条件下制成200-800目的果蔬超微粉，采用微波灭菌，即得果蔬超微粉。
具体来说，
上述果蔬超微粉复合面粉可以是，由16-18份紫薯超微粉与100份面粉组成；优选的，由17份700目的紫薯超微粉与100份面粉组成；
还可以是，由10-12份甜红椒超微粉与100份面粉组成；优选的，由11份800目的甜红椒超微粉与100份面粉组成；
还可以是，由42-44份葡萄超微粉与100的面粉组成；优选的，由43份800目的葡萄超微粉与100份面粉组成；
还可以是，由65-68份芹菜超微粉与100面粉组成；优选的，由66份800目的芹菜超微粉与100份面粉组成；
还可以是，由32-35份海带超微粉与100面粉组成；优选的，由33份700目的海带超微粉与100份面粉组成。
本发明的果蔬超微粉面粉还具有下述突出的优点：1）面粉内加入果蔬超微粉，增加了面粉的营养；2）面粉内加入果蔬超微粉，其含有的天然色素改变了面粉的色泽，增加了面粉的品种，增加了产品市场竞争优势；3）本发明的果蔬超微粉在加工过程中采用纯物理加工的方法，所生产果蔬营养保健超微粉具有果蔬特有的香味和风味，色泽鲜美；4）本发明方法制备的产品品质好，颗粒微细，易混匀；5）本发明方法原料利用率高，通过超微粉碎使果蔬的资源得到充分利用；6）本发明生产方法简单、成本低，经济实惠，适于大规模工业化生产。
具体实施方式
实施例1
以紫薯为例，选取无虫害、无伤疤、大小均一、形态饱满的紫薯，清除须根，于自来水中清洗干净，然后切成3 mm左右的薯片，于沸水中漂烫3 min后，置于不锈钢托盘中沥干水分并自然冷却至室温下。将沥干水分的薯片置于烘箱中，50℃下鼓风干燥12 h，至水分含量为5%的紫薯片，再粉碎成120目的粗粉；将紫薯粗粉于12℃条件下制成400目的紫薯超微粉，采用微波灭菌，即得紫薯超微粉。紫薯面粉是将15%紫薯超微粉与85%的由山农16号小麦加工而成的面粉（蛋白含量为12.0％，湿面筋含量为28.1％，降落指数为370）混合均匀而制成。紫薯中含有花青素、硒、多糖、膳食纤维、维生素和矿物质等多种营养成分，特别是花青素类色素含量极其丰富，具有较强的抗氧化、清除自由基和抗辐射的作用，适合各类人群食用。
该紫薯面粉，经农业部谷物品质监督检验测试中心（泰安）测试：蛋白含量为11.8，湿面筋含量为34.7％，降落指数为423，吸水率为62.7 ml/100g。
实施例2
以红色甜椒为例，选取无虫害、无腐坏的甜红椒，于自来水中清洗干净，然后切成甜红椒丝，置于烘箱中，45℃下鼓风干燥6 h，至水分含量为5%的甜椒丝，再粉碎成100目的粗粉；将甜红椒粗粉于8℃条件下制成300目的甜红椒超微粉，采用微波灭菌，即得甜红椒超微粉。甜椒面粉是将10%甜红椒超微粉与90%的由山农16号小麦加工而成的面粉（蛋白含量为12.0％，湿面筋含量为28.1％，降落指数为370）混合均匀而制成。甜红椒富含维生素C，对于缺乏维生素C者有益。
该甜椒面粉，经农业部谷物品质监督检验测试中心（泰安）测试：蛋白含量为11.9湿面筋含量为34.5降落指数为419吸水率为61.8/100g。
实施例3
以葡萄皮渣为例，选取无虫害、无腐坏葡萄皮渣，于自来水中清洗干净，然后脱水，置于烘箱中，40℃下干燥12 h，至水分含量为5%，再粉碎成100目的粗粉；将葡萄粗粉于10℃条件下制成800目的葡萄超微粉，采用微波灭菌，即得葡萄超微粉。葡萄面粉是将30%葡萄超微粉与70%的由山农16号小麦加工而成的面粉（蛋白含量为12.0％，湿面筋含量为28.1％，降落指数为370）混合均交制成。葡萄中富含花色素、黄酮和多种维生素等，特别适用于各类人群食用。
该葡萄面粉，经农业部谷物品质监督检验测试中心（泰安）测试：蛋白含量为12.2％，筋含量为35.4％，指数为486，率为61.6/100g。
实施例4
以芹菜为例，选取无虫害、无腐坏的芹菜，不去叶，于自来水中清洗干净，然后切成3 cm长左右，置于烘箱中，40℃下鼓风干燥12 h，至水分含量为5%的芹菜，再粉碎成100目的粗粉；将芹菜粗粉于15℃条件下制成500目的芹菜超微粉，采用微波灭菌，即得芹菜超微粉。芹菜面粉将40%芹菜超微粉与60%由山农16号小麦加工而成的面粉（蛋白含量为12.0％，湿面筋含量为28.1％，降落指数为370）混合均匀制成。芹菜中富含铁、胡萝卜素和多种维生素等，特别适用于生长发育期的少年儿童以及孕妇、正在哺乳期的妇女，更宜多吃芹菜，以增加体内的钙和铁。
该芹菜面粉，经农业部谷物品质监督检验测试中心（泰安）测试：蛋白含量为11.7湿面筋含量为35.7，降落指数为442，吸水率为60.9/100g。
实施例5
以海带为例，选取无腐坏的海带，于自来水中清洗干净，然后切成丝，置于烘箱中，50℃下鼓风干燥12 h，至水分含量为5%的海带丝，再粉碎成100目的粗粉；将海带粗粉于8℃条件下制成200目的海带超微粉，采用微波灭菌，即得海带超微粉。海带面粉将25%海带超微粉与75%由山农16号小麦加工而成的面粉（蛋白含量为12.0％，湿面筋含量为28.1％，降落指数为370）混合均匀制成。海带中富含碘、甘露醇、多种维生素等，海带中的优质蛋白质和不饱和脂肪酸，对心脏病、糖尿病、高血压有一定的防治作用。
该海带面粉，经农业部谷物品质监督检验测试中心（泰安）测试：蛋白含量为11.9湿面筋含量为35.9，降落指数为463，吸水率为61.5/100g。
实施例6
工艺过程和条件同实施例1、2、3、4和5。果蔬超微粉可以为菠菜、西红柿与山楂等。
分别将实施例1-5制备的复合面粉进行拉伸性能指标试验。
称取100g面粉于不锈钢面盆中，加入35ml水，利用小型多功能搅拌机机拌面5min，使其呈松散的颗粒团状；用四层湿纱布盖面盆熟化30min，反复进行六道压片，在压最后一道前，再将面带熟化20min；最后压成1mm后的面带，切成2mm宽的面条。根据中华人民共和国行业标准-面条用小麦粉（SB/T10137-93）中“面条”面条的延伸率、拉断力及拉伸强度的测定；按照相关要求进行拌面压片后不切条，人工将面片切成100mm*30mm的片状，共切20片；将切好的面片在沸水中煮4min，清水冲洗30s。然后，测定面条的拉伸参数中的拉伸阻力和延伸度，TPA参数中的面条弹性、粘结性、粘合性和回复性应，剪切参数中的剪切力和剪切应力；面条拉伸参数中的拉断力和拉伸应力。所得数据如下表：
| 山农16加工而成面粉 | 实施例1 | 实施例2 | 实施例3 | 实施例4 | 实施例5 | |
| 拉伸阻力 | 178 B.U | 257B.U | 278B.U | 309B.U | 286B.U | 324B.U |
| 延伸度 | 106mm | 149mm | 146mm | 163mm | 155mm | 172mm |
| 弹性 | 0.77 | 0.89 | 0.85 | 0.86 | 0.91 | 0.95 |
| 粘结性 | 0.685 | 0.87 | 0.85 | 0.89 | 0.86 | 0.86 |
| 粘合性 | 2782 g | 4120g | 3970g | 4610g | 4390g | 4530g |
| 回复性 | 0.51 | 0.69 | 0.71 | 0.64 | 0.67 | 0.65 |
| 剪切力 | 187 g | 290g | 310g | 280g | 330g | 310g |
| 剪切应力 | 8.8 g/mm2 | 15g/mm2 | 16g/mm2 | 15g/mm2 | 14g/mm2 | 17g/mm2 |
| 拉断力 | 16.33 g | 19.9g | 21.3g | 23.7g | 22.5g | 26.1g |
| 拉断应力 | 2.1g/mm2 | 4.4 g/mm2 | 5.1g/mm2 | 5.7g/mm2 | 4.9g/mm2 | 5.6g/mm2 |
Claims (9)
1.一种果蔬超微粉复合面粉，其特征在于，由10-68份700-800目的果蔬超微粉与100份由山农16号小麦加工而成的蛋白含量为11.8-12.3％的面粉组成；所述份数为重量份。
2.根据权利要求1所述的果蔬超微粉复合面粉，其特征在于，所采用的果蔬超微粉为：紫薯超微粉、甜红椒超微粉、葡萄超微粉、芹菜超微粉、海带超微粉、菠菜超微粉、西红柿超微粉或山楂超微粉。
3.根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，所述果蔬超微粉是通过以下工艺实现，将果蔬洗净、干燥、粗粉碎、超微粉碎、灭菌等步骤；
具体工艺为：将鲜果蔬洗净，然后于35-50℃干燥6-24 h，再粉碎成80-120目的粗粉；将果蔬粗粉于8-15℃条件下制成200-800目的果蔬超微粉，采用微波灭菌，即得果蔬超微粉。
4.根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，由16-18份紫薯超微粉与100份面粉组成。
5. 根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，由10-12份甜红椒超微粉与100份面粉组成。
6. 根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，由42-44份葡萄超微粉与100的面粉组成。
7. 根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，由65-68份芹菜超微粉与100面粉组成。
8.根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，由32-35份海带超微粉与100面粉组成。
9.根据权利要求1或2所述的果蔬超微粉复合面粉，其特征在于，
由17份700目的紫薯超微粉与100份面粉组成；
或者，由11份800目的甜红椒超微粉与100份面粉组成；
或者，由43份800目的葡萄超微粉与100份面粉组成；
或者，由66份800目的芹菜超微粉与100份面粉组成；
或者，由33份700目的海带超微粉与100份面粉组成。
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