CN103892189B - 一种软质小麦籽粒基南瓜全谷物馒头的制备方法 - Google Patents
一种软质小麦籽粒基南瓜全谷物馒头的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种软质小麦籽粒基南瓜全谷物馒头的制备方法，将有机软质小麦籽粒粉碎后粒度范围为20~60目，超声处理后，在微波200W~400？W条件下处理10~20秒，再次粉碎后的软质小麦籽粒粉中加入水、酵母、江米甜酒、鹌鹑蛋液和南瓜，搅拌混合后分割成型，醒发，汽蒸25min~35min后得到软质小麦籽粒基南瓜全谷物馒头。
Description
技术领域
本发明涉及一种全谷物馒头的制备方法，特别是涉及一种软质小麦籽粒基南瓜全谷物馒头的制备方法。
背景技术
全谷物食品基本的组成包括淀粉质胚乳、胚芽与麸皮，并且各部分的相对比例与完整颖果相同。全麦食品的摄入可降低血清低密度脂蛋白胆固醇和总胆固醇的浓度，对高密度脂蛋白胆固醇浓度无负面影响。每天摄入全麦食品量多的人死于心脏病的几率降低了23％，死于各种癌症的危险低21％、女性患中风的几率降低了31％，糖尿病发生的风险降低了38％。此外，全麦食品还有助于减肥和缓解便秘。目前，国外对于全麦食品的开发主要集中在焙烤加工方面，符合我国居民消费习惯的全麦粉加工产品不多见。
目前馒头主要使用去除麸皮和胚芽的精制面粉生产，麸皮与胚芽中富含膳食纤维、各种微量营养素与生物活性物质。馒头是我国的传统主食产品，占总面制食品消费总量的30%以上，每年消费量超过1200万t。目前我国居民营养过剩与营养缺乏共存，居民营养摄入的不均衡直接导致代谢综合症患者数量的增加。调整膳食模式可预防与早期干预代谢综合症，全谷物食品的摄入与代谢综合症患病率呈负相关。
籽粒硬度是国际小麦分类的重要指标，影响磨粉品质和以小麦粉为原料的食品加工品质。软质小麦籽粒胚乳的淀粉颗粒与蛋白质框架结合能力弱，游离淀粉颗粒较多，面粉较细腻。利用单粒谷物测定仪测定籽粒硬度，硬度值小于40多为软质麦。
据《滇南本草》载：“南瓜性温，味甘无毒，入脾、胃二经，能润肺益气，化痰排浓……”。南瓜是药食同源的保健食品，可有效预防高血压及肝脏、肾脏的一些病变，增强肝、肾细胞的再生能力。全麦粉营养全面、有益健康，但软质小麦品种不适宜采用机制方法蒸制馒头，南瓜可改善软质小麦品种机制馒头的加工品质。
发明内容
本发明的目的是提供一种软质小麦籽粒基南瓜全谷物馒头的制备方法，以这种方法制备的全谷物馒头，营养价值高、内部结构细腻、口感良好。为实现上述目的，本发明采用如下技术方案：一种软质小麦籽粒基南瓜全谷物馒头的制备方法，其特征在于，将有机软质小麦籽粒粉碎后粒度范围为20～60目，超声功率200W～400W条件下超声处理10～30分钟；再在微波200W～400W条件下处理10～20秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目～200目；软质小麦籽粒粉中加入35%(w/w)～45%(w/w)的水，0.5%(w/w)～0.8%(w/w)酵母，0.3%(w/w)～0.8%(w/w)江米甜酒,1.0%(w/w)～2.0%(w/w)鹌鹑蛋液，5%(w/w)～12%(w/w)的熟南瓜（80℃加热20分钟的南瓜冷却、去皮瓤），搅拌混合8min～12min，分割、成型后于35℃～45℃、相对湿度70%～80%的条件下醒发25min～40min，汽蒸25min～35min后得到软质小麦籽粒基南瓜全谷物馒头。
将有机软质小麦籽粒粉碎后粒度范围为20～60目，超声功率200W～400W条件下超声处理10～30分钟。
将20～60目超声处理过的软质小麦籽粒在微波200W～400W条件下处理10～20秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目～200目。
软质小麦籽粒粉中加入35%(w/w)～45%(w/w)的水，0.5%(w/w)～0.8%(w/w)酵母，0.3%(w/w)～0.8%(w/w)江米甜酒,1.0%(w/w)～2.0%(w/w)鹌鹑蛋液，5%(w/w)～12%(w/w)的熟南瓜（80℃加热20分钟的南瓜冷却、去皮瓤），搅拌混合8min～12min。
混合后的物料分割、成型，35℃～45℃、相对湿度70%～80%条件下醒发25min～40min，再汽蒸25min～35min后得到软质小麦籽粒基南瓜全谷物馒头。
具体实施方式
实施例1：一种软质小麦籽粒基南瓜全谷物馒头的制备方法，其特征在于，将有机软质小麦籽粒粉碎后粒度范围为20～60目，超声功率200W条件下超声处理30分钟；再在微波400W条件下处理10秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目～200目；软质小麦籽粒粉中加入45%(w/w)的水，0.5%(w/w)酵母，0.5%(w/w)江米甜酒,1.5%(w/w)鹌鹑蛋液，10%(w/w)的熟南瓜（80℃加热20分钟的南瓜冷却、去皮瓤），搅拌混合10min，分割、成型后于40℃、相对湿度70%～80%的条件下醒发35min，汽蒸25min～35min后得到软质小麦籽粒基南瓜全谷物馒头。
实施例2：一种软质小麦籽粒基南瓜全谷物馒头的制备方法，其特征在于，将有机软质小麦籽粒粉碎后粒度范围为20～60目，超声功率300W条件下超声处理20分钟；再在微波300W条件下处理15秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目～200目；软质小麦籽粒粉中加入40%(w/w)的水，0.8%(w/w)酵母，0.3%(w/w)江米甜酒,2.0%(w/w)鹌鹑蛋液，8%(w/w)的熟南瓜（80℃加热20分钟的南瓜冷却、去皮瓤），搅拌混合12min，分割、成型后于45℃、相对湿度70%～80%的条件下醒发25min，汽蒸25min～35min后得到软质小麦籽粒基南瓜全谷物馒头。
实施例3：一种软质小麦籽粒基南瓜全谷物馒头的制备方法，其特征在于，将有机软质小麦籽粒粉碎后粒度范围为20～60目，超声功率400W条件下超声处理10分钟；再在微波200W条件下处理20秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目～200目；软质小麦籽粒粉中加入35%(w/w)的水，0.8%(w/w)酵母，0.8%(w/w)江米甜酒,1.0%(w/w)鹌鹑蛋液，12%(w/w)的熟南瓜（80℃加热20分钟的南瓜冷却、去皮瓤），搅拌混合8min，分割、成型后于35℃、相对湿度70%～80%的条件下醒发40min，汽蒸25min～35min后得到软质小麦籽粒基南瓜全谷物馒头。
Claims (1)
1.一种软质小麦籽粒基南瓜全谷物馒头的制备方法，其特征在于，将有机软质小麦籽粒粉碎后粒度范围为20~60目，超声功率200W~400W条件下超声处理10~30分钟；再在微波200W~400W条件下处理10~20秒，再次粉碎后使软质小麦籽粒粉的粒度范围为100目~200目；软质小麦籽粒粉中加入35%w/w~45%w/w的水，0.5%w/w~0.8%w/w酵母，0.3%w/w~0.8%w/w江米甜酒,1.0%w/w~2.0%w/w鹌鹑蛋液，5%w/w~12%w/w的熟南瓜，搅拌混合8min~12min，分割、成型后于35℃~45℃、相对湿度70%~80%的条件下醒发25min~40min，汽蒸25min~35min后得到软质小麦籽粒基南瓜全谷物馒头，所述的熟南瓜制作方法是80℃加热20分钟的南瓜冷却、去皮瓤。
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| CN104855805A (zh) * | 2015-05-07 | 2015-08-26 | 郑州轻工业学院 | 一种硬质小麦籽粒基全麦馒头的制备方法 |
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| CN103519060A (zh) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | 一种多用途玉米营养面粉及其生产方法 |
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| CN103519060A (zh) * | 2013-10-23 | 2014-01-22 | 吉林农业大学 | 一种多用途玉米营养面粉及其生产方法 |
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