CN103892183A - 一种银杏面粉及其制备方法 - Google Patents
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种银杏营养面粉及其制备方法，其主要是先将小麦小麦胚芽和银杏的预处理，然后同一定重量百分比的精盐、食用碱、水和食用胶混合均匀，最后通过低温低湿干燥等工艺得到，本发明生产的面粉基本保持面粉本身的色泽，银杏富含蛋白质、粗纤维等营养成分，还有维生素C、钙、磷、铁、钾、镁等微量元素，具有极佳的保健功能。银杏内的黄酮甙对高血压、动脉硬化、冠心病、脑血栓、脑功能减退、神经系统等疾病有特殊的预防和治疗效果，极大地增加了面粉的食用价值。经常食用本发明生产的面粉可以扩张微血管，促进血液循环，使人肌肤红润，精神焕发。
Description
技术领域
本发明涉及一种银杏面粉及其制备方法，具体涉及一种将银杏加工成粉添加到面粉中的生产方法，属于食品加工领域。
背景技术
民以食为天，食品关系着每个人的生命和健康，随着现代生活水平和安全理念的提高，人民越来越重视食品安全，如何吃的放心、吃的安全、吃的健康，成为人民关注的首要问题之一。就目前中国食品安全现状，着实让人们担忧。农药、食品添加剂的过度使用，伪劣产品层出不穷，转基因食品安全性还未定论等等问题时刻牵动着平常百姓的心。人们的健康理念逐渐强化，形形色色的保健性食品步入市场，但是我们却忽视了一个问题，保健食品真的保健吗？而且使用保健食品的也只能是少数人，那更多的普通民众的健康谁来保证呢？种族的延续、民族的生生不息靠的绝不是少数人。保证全体人民的健康发展才是可持续发展的前提。这就是我们提出此项发明的前提条件。
银杏是第四纪冰川运动后遗留下来的最古老的裸子植物，它出身在几亿年前，和它同纲的所有其他植物皆已灭绝。银杏堪称树中的老寿星，十分珍贵。银杏不生病虫害、耐寒能力强等特点，说明了银杏有着优良的基因，这也是它能够在冰川运动后存活下来的重要原因。
据《本草纲目》记载：“熟食温肺、益气、定咳喘、缩小便、止白浊。”中医素以银杏治疗支气管哮喘、慢性气管炎、肺结核、白带、遗精等疾病。现代科学证明，银杏不仅含有淀粉、蛋白质、脂肪、糖、粗纤维等营养成分，还有维生素C、核黄素、胡萝卜素、钙、磷、铁、钾、镁等微量元素，具有极佳的保健功能，银杏还富含银杏酸、白果酚、脂固醇等成分，均有利于人体健康，银杏内的黄酮甙对高血压、动脉硬化、冠心病、脑血栓、脑功能减退、神经系统等疾病有特殊的预防和治疗效果。银杏有着极高的食用价值、药用价值和保健价值。面粉中含有丰富的蛋白质、碳水化合物，将银杏应用于面粉生产中能够实现营养素互补。极大地增加了面粉的食用价值。
由于加工精度高，面粉中的营养含量较低，随着人民生活水平的提高，对食品营养价值的要求越来越高，在其他类型面粉生产过程中，添加物易变色，或导致口感品质下降，虽然添加护色剂或者色素，控制面粉色泽的变化，但化学试剂的添加，不仅提高生产成本，而且可能导致不安全的因素产生。银杏中含有的成分可以起到敛肺定喘、燥湿止带、益肾固精、镇咳解毒等作用，可以满足人们对食品的高需求。同时，银杏粉颜色与面粉相接近，口感也没有大的差异。
郯城是中国为数不多的银杏集中产区之一，为全国四大银杏产区之一，有“天下银杏第一县”美誉。郯城境内的银杏超过700万株，年产银杏200万公斤以上，廉价易得。
本发明中涉及的银杏采用郯城地区所产的银杏。
发明内容
本发明的目的在于提供一种银杏面粉及其制备方法，在不使用色素和护色剂的基础上，使生产的银杏面粉能够保持天然的色泽、风味，提高银杏面粉的健康性能和口感。
为实现上述目的本发明采用如下技术方案：
银杏面粉，其组成原料的重量份比为：小麦50-65%，小麦胚芽25-35%，银杏粉5-10%，其他辅助精盐0.8-1.5%，食用碱02.-0.5%，食用胶0.1-0.3%和水26-36%。
银杏面粉，所述的银杏选自郯城县所产的银杏。
银杏面粉，所述的银杏粉采用喷雾干燥法提取。
银杏面粉，所述的辅料均按面粉总量的百分比。
银杏面粉的制备方法，包括以下步骤：
（1）采取银杏种仁水选，放入沸水中漂烫3-5分钟，控水后，去内外果皮和芯，进行磨浆，得到银杏种仁汁；
（2）喷雾干燥：风量每小时120立方米，进料浓度8%，进气温度205摄氏度，出气温度100摄氏度，雾化器转速32000rpm，得到银杏粉；
（3）小麦及小麦胚芽清洗，润麦时间为30-38小时，使含水量15.5-15.8%，然后将小麦及小麦胚芽烘干、灭菌，磨粉，过60-120筛；
（4）将步骤（1）和（2）所得的银杏粉加入一定重量份的小麦及小麦胚芽中，预混合5-10分钟后，按组成原料的重量份比添加水、精盐、食用碱和食用胶，先在90-100rpm/min的速度下混合4-5分钟，再在115-125rpm/min的速度下混合8-12分钟，得到混合料；
（5）低温低湿干燥处理：第一阶段：90-91%的湿度和28-30摄氏度温度；第二阶段：80-85%的湿度和35-38摄氏度温度；第三阶段：55-60%的湿度和38-40摄氏度温度；第四阶段：45-50%的湿度和30-35摄氏度温度。
本发明的有益效果：
现代医学研究表明，银杏中含有的黄酮甙、银杏酸、白果酚、五碳多糖、脂固醇等成分，具有通畅血管、改善大脑功能、延缓大脑衰老、增强记忆力、治疗脑供血不足等功效，对脑血栓、高血压、高血脂、冠心病、动脉硬化等疾病还具有预防和治疗效果。本发明使用的银杏廉价易得，营养成分高，直接加入面粉中用于生产银杏面粉，生产中不添加任何色素和护色剂，通过预处理和调整工艺参数，使生产出来的面粉基本能够保持原有的色泽和口感。
Claims (5)
1.一种银杏面粉，其特征在于其组成原料的重量份比为：小麦50-65%，小麦胚芽25-35%，银杏粉8-10%，其他辅助精盐0.8-1.5%，食用碱0.2-0.5%，食用胶0.1-0.3%和水3-12%。
2.根据权利要求1所述的银杏面粉，其特征在于：所述的银杏选自郯城县所产的银杏。
3.根据权利要求1所述的银杏面粉，其特征在于：所述的银杏粉采用喷雾干燥法提取。
4.根据权利要求1所述的银杏面粉，其特征在于：所述的辅料均按面粉总量的百分比。
5.根据权利要求1所述的银杏面粉的制备方法，其特征在于包括以下步骤：
（1）采取银杏种仁水选，放入沸水中漂烫3-5分钟，控水后，去内外果皮和芯，进行磨浆，得到银杏种仁汁；
（2）喷雾干燥：风量每小时120立方米，进料浓度8%，进气温度205摄氏度，出气温度100摄氏度，雾化器转速32000rpm，得到银杏粉；
（3）小麦及小麦胚芽清洗，润麦时间为30-38小时，使含水量15.5-15.8%，然后将小麦及小麦胚芽烘干、灭菌，磨粉，过60-120筛；
（4）将步骤（1）和（2）所得的银杏粉加入一定重量份的小麦及小麦胚芽中，预混合5-10分钟后，按组成原料的重量份比添加水、精盐、食用碱和食用胶，先在90-100rpm/min的速度下混合4-5分钟，再在115-125rpm/min的速度下混合8-12分钟，得到混合料；
（5）低温低湿干燥处理：第一阶段：90-91%的湿度和28-30摄氏度温度；第二阶段：80-85%的湿度和35-38摄氏度温度；第三阶段：55-60%的湿度和38-40摄氏度温度；第四阶段：45-50%的湿度和30-35摄氏度温度。
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