CN103919015A - 一种青稞馒头预混合粉 - Google Patents
一种青稞馒头预混合粉 Download PDFInfo
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Abstract
本发明涉及一种青稞馒头预混合粉的配方,以超微粉碎后的青稞粉为原料,过筛后同普通小麦粉、谷朊粉、酵母及糖苷酶预混合,制成青稞馒头预混合粉。科学研究和商业市场对青稞的高度重视主要是由于青稞具有高含量的β-葡聚糖和丰富的膳食纤维,同时青稞也具有高含量的蛋白质,且氨基酸组成比较全面。本发明应用超微粉碎技术制备青稞超微粉,提升青稞营养特性的利用率,制备一种富含β-葡聚糖和膳食纤维的青稞馒头预混合粉。
Description
技术领域:本发明涉及的是日常饮食中常食用的馒头,具体涉及的是一种青稞馒头预混合粉,属食用品领域。
背景技术:馒头作为我国的传统主食,平均每年的消费量在1200万吨以上,占据着我国居民饮食的重要地位。而传统馒头由小麦粉制作而成,在小麦粉加工过程中,由于对加工精细度的过度追求导致许多营养元素的流失。另外小麦蛋白中赖氨酸的含量不高,也对馒头的营养价值有着影响。主食结构单一,长期偏食会引起人体内必需氨基酸、维生素、微量矿物质等营养元素的缺乏,从而导致患有高血压、高血脂、糖尿病、结肠癌、肥胖症、冠心病、心脑血管病等疾病的人群大量涌现。
青稞属于杂粮的一种。杂粮是指小麦、稻谷等大宗粮食以外的相对种植较少的多种粮、豆、薯类总称,具有显著的功能性营养保健作用。突出表现在:(1)膳食纤维含量丰富,在降低血糖、血脂与胰岛素水平、减少肠道疾病、解毒防癌、防治II型糖尿病、降低心血管疾病及减肥通便等方面功效显著;(2)其维生素含量较高,能够作为辅酶参加碳水化合物的代谢,进而增加食欲,促消化,并维护神经系统的正常运行;(3)富含人体所必须的八种氨基酸、无机盐、矿物质等微量元素;(4)杂粮食物属于偏碱性食物,具有中和人体酸性环境,缓解疲劳,增加体能的作用。
越来越多的学者着力研究杂粮馒头的开发。然而普通的杂粮粉制作成杂粮馒头后口感粗糙,且表面均匀度较差,不易被人体吸收,这是由于其粉碎度很低,因而使得营养保健等功能受到限制。因此一些学者通过微细化处理和膨化的方法处理杂粮,进而提高杂粮的品质。超微粉碎技术诞生于20世纪70年代,超微粉碎后的食品,达到一种细胞破壁的状态,使得细胞内部的有效成分的释放量和释放速度都能得到大幅度的提高,更易于被人体吸收。并且,当物料成为超细粒子时,可溶性成分溶解于胃液中,通过肠壁被吸收,大大提高了有效成分的吸收率。
发明内容:本发明的目的是开发一种以青稞超微粉为原料,通过混合普通小麦粉、谷朊粉、酵母和糖苷酶,将青稞馒头预混合粉制得的馒头品质得到较大提升,并保证较大限量的利用青稞的营养特性。
本发明采用的技术方案是:这种青稞馒头预混合粉由按重量计的普通小麦粉30-60%、青稞超微粉30-50%、谷朊粉10-20%、酵母0.5-1.5%和糖苷酶0.5-2ppm混合加工制成。
上述方案中青稞馒头预混合粉的生产方法为:
(1)青稞超微粉制备
将预处理后的青稞进行整粒粗粉碎,粉碎至60-80目,然后进行超微细化粉碎,粉碎至细度为100-150目,得到青稞超微粉。
(2)辅料及改良助剂的加入
上述青稞超微粉按照30-50%比例,同时混合普通小麦粉30-60%、谷朊粉10-20%、酵母0.5-1.5%和糖苷酶0.5-2ppm。
(3)粉料预混合
将青稞超微粉同辅料及改良助剂按照上述比例加入密封袋内,同时令袋内充满气体,将袋口扎紧,进行手动混粉,平均每分钟晃动30次,共计混粉20min,使各组分充分混合均匀,称量包装,即为青稞馒头预混合粉成品。
上述方案中谷朊粉又被称为活性面筋粉,具有良好的黏弹性和拉伸性,可用来提高面团强度及加工特性,并有利于保留气体,进而增大面团的体积,有利于质构化,作为纯天然的食品添加剂来改善小麦粉品质,有着无可比拟的优势。有馒头中添加谷朊粉后,可以在一定程度上缩短馒头的发酵时间及生产周期。同时谷朊粉的添加可以增加成品的蛋白质含量,增强其营养价值。
酶作为一种食品加工助剂,在改善食品品质方面有着无毒、高度专一、高效、温和等卓越的特性。因此糖苷酶作为面粉所需的酶制剂,能够将纤维状木聚糖水解,增强高活力双歧杆菌增殖活性,改善人体胃肠道功能,并改进面团的机械强度和馒头制品的感官和质构特性,达到令馒头结构松软的效果。
有益效果:本发明选取的青稞超微粉代替部分普通小麦粉,利用其富含膳食纤维、β-葡聚糖以及多种微量元素这一营养特性,以期平衡人体营养需求,补充面粉的营养缺陷,同时利用微细化处理达到更利于营养吸收的目的;通过添加谷朊粉及糖苷酶的方法来改善青稞馒头的口感、色泽和质构,增大馒头成品的比容。制作过程通过加入适量的水至预混合粉中搅拌就能够制作出品质优良的馒头;本产品中青稞组分含量最高能够达到50%,远远高于现有的青稞馒头制品中的青稞含量(最高25%左右)。
附图说明:图1为本发明青稞馒头预混合粉生产方法流程框图。
具体实施方式:下面本发明将结合附图中的实施例作进一步的描述:
实施例1:本发明实施例青稞馒头预混合粉的生产方法具体步骤如下:
一、青稞超微粉制备
(1)将青稞进行除杂精选、清洗和沥干;
(2)将沥干后的杂粮进行干燥,干燥温度为45℃,干燥至青稞含水量低于13%后停止干燥;
(3)将青稞进行整粒粗粉碎,粉碎至80目,然后进行超微细化粉碎,粉碎至细度为150目,得到青稞超微粉。
二、辅料及改良助剂的加入
上述青稞超微粉按照50%比例,同时混合普通小麦粉30%、谷朊粉20%、酵母1.5%和糖苷酶2ppm。
三、粉料预混合
将青稞超微粉同辅料及改良助剂按照上述比例加入密封袋内,同时令袋内充满气体,将袋口扎紧,进行手动混粉,平均每分钟晃动30次,共计混粉20min,使各组分充分混合均匀,称量包装,即为青稞馒头预混合粉成品。
本实施中取青稞馒头预混合粉500g,置于和面机中,然后加入30℃温水65%,在转速80r/min下,搅拌15min。搅拌成团后,将面团放置压片机上连续压15道后,分割、成型。将馒头坯置于温度40℃,相对湿度80%的醒发箱内醒发65min,放入蒸锅内蒸制25min即得青稞馒头。
实施例2:本发明实施例青稞馒头预混合粉的生产方法具体步骤如下:
一、青稞超微粉制备
(1)将青稞进行除杂精选、清洗和沥干;
(2)将沥干后的杂粮进行干燥,干燥温度为45℃,干燥至青稞含水量低于13%后停止干燥;
(3)将青稞进行整粒粗粉碎,粉碎至70目,然后进行超微细化粉碎,粉碎至细度为120目,得到青稞超微粉。
二、辅料及改良助剂的加入
上述青稞超微粉按照43%比例,同时混合普通小麦粉45%、谷朊粉12%、酵母1.0%和糖苷酶1.5ppm。
三、粉料预混合
将青稞超微粉同辅料及改良助剂按照上述比例加入密封袋内,同时令袋内充满气体,将袋口扎紧,进行手动混粉,平均每分钟晃动30次,共计混粉20min,使各组分充分混合均匀,称量包装,即为青稞馒头预混合粉成品。
本实施中取青稞馒头预混合粉500g,置于和面机中,然后加入30℃温水60%,在转速80r/min下,搅拌12min。搅拌成团后,将面团放置压片机上连续压12道后,分割、成型。将馒头坯置于温度40℃,相对湿度80%的醒发箱内醒发60min,放入蒸锅内蒸制22min即得青稞馒头。
实施例3:本发明实施例青稞馒头预混合粉的生产方法具体步骤如下:
一、青稞超微粉制备
(1)将青稞进行除杂精选、清洗和沥干;
(2)将沥干后的杂粮进行干燥,干燥温度为45℃,干燥至青稞含水量低于13%后停止干燥;
(3)将青稞进行整粒粗粉碎,粉碎至60目,然后进行超微细化粉碎,粉碎至细度为100目,得到青稞超微粉。
二、辅料及改良助剂的加入
上述青稞超微粉按照30%比例,同时混合普通小麦粉60%、谷朊粉10%、酵母0.5%和糖苷酶0.5ppm。
三、粉料预混合
将青稞超微粉同辅料及改良助剂按照上述比例加入密封袋内,同时令袋内充满气体,将袋口扎紧,进行手动混粉,平均每分钟晃动30次,共计混粉20min,使各组分充分混合均匀,称量包装,即为青稞馒头预混合粉成品。
本实施中取青稞馒头预混合粉500g,置于和面机中,然后加入30℃温水55%,在转速80r/min下,搅拌10min。搅拌成团后,将面团放置压片机上连续压10道后,分割、成型。将馒头坯置于温度40℃,相对湿度80%的醒发箱内醒发55min,放入蒸锅内蒸制20min即得青稞馒头。
Claims (2)
1.一种青稞馒头预混合粉,其特征在于:这种青稞馒头预混合粉由按重量计的普通小麦粉30-60%、青稞超微粉30-50%、谷朊粉10-20%、酵母0.5-1.5%和糖苷酶0.5-2ppm混合加工制成。
2.根据权利要求1所述青稞馒头预混合粉,其特征是在于:所述的青稞馒头预混合粉的生产方法如下:
(1)青稞超微粉制备
将预处理后的青稞进行整粒粗粉碎,粉碎至60-80目,然后进行超微细化粉碎,粉碎至细度为100-150目,得到青稞超微粉。
(2)辅料及改良助剂的加入
上述青稞超微粉按照30-50%比例,同时混合普通小麦粉30-60%、谷朊粉10-20%、酵母0.5-1.5%和糖苷酶0.5-2ppm。
(3)粉料预混合
将青稞超微粉同辅料及改良助剂按照上述比例加入密封袋内,同时令袋内充满气体,将袋口扎紧,进行手动混粉,平均每分钟晃动30次,共计混粉20min,使各组分充分混合均匀,称量包装,即为青稞馒头预混合粉成品。
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