CN103960571A - 食品组合物及其应用 - Google Patents
食品组合物及其应用 Download PDFInfo
- Publication number
- CN103960571A CN103960571A CN201310046145.0A CN201310046145A CN103960571A CN 103960571 A CN103960571 A CN 103960571A CN 201310046145 A CN201310046145 A CN 201310046145A CN 103960571 A CN103960571 A CN 103960571A
- Authority
- CN
- China
- Prior art keywords
- wheat flour
- flour
- powder
- wholemeal
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 68
- 239000000203 mixture Substances 0.000 title claims abstract description 52
- 235000013312 flour Nutrition 0.000 claims abstract description 98
- 235000021307 Triticum Nutrition 0.000 claims abstract description 64
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 27
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000004472 Lysine Substances 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract 22
- 235000013339 cereals Nutrition 0.000 claims description 75
- 239000000843 powder Substances 0.000 claims description 44
- 239000000835 fiber Substances 0.000 claims description 16
- 235000015895 biscuits Nutrition 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 8
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 240000006240 Linum usitatissimum Species 0.000 claims description 8
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 8
- 235000004426 flaxseed Nutrition 0.000 claims description 8
- 208000017667 Chronic Disease Diseases 0.000 claims description 7
- 238000004458 analytical method Methods 0.000 claims description 6
- 235000008429 bread Nutrition 0.000 claims description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000335053 Beta vulgaris Species 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 229920001202 Inulin Polymers 0.000 claims description 4
- 240000000111 Saccharum officinarum Species 0.000 claims description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 4
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 4
- 229940029339 inulin Drugs 0.000 claims description 4
- 241001107116 Castanospermum australe Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000021279 black bean Nutrition 0.000 claims description 3
- 206010010774 Constipation Diseases 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 230000037396 body weight Effects 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 5
- 235000020985 whole grains Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 235000011844 whole wheat flour Nutrition 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 description 44
- 238000000034 method Methods 0.000 description 17
- 230000008569 process Effects 0.000 description 10
- 235000015099 wheat brans Nutrition 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 230000003203 everyday effect Effects 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000019007 dietary guidelines Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000014594 pastries Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000019157 thiamine Nutrition 0.000 description 3
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 3
- 239000011721 thiamine Substances 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 206010022489 Insulin Resistance Diseases 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 208000026106 cerebrovascular disease Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000018823 dietary intake Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000006286 nutrient intake Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000004611 Abdominal Obesity Diseases 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 206010065941 Central obesity Diseases 0.000 description 1
- 240000006122 Chenopodium album Species 0.000 description 1
- 235000009344 Chenopodium album Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101000937129 Drosophila melanogaster Cadherin-related tumor suppressor Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000031662 Noncommunicable disease Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000012182 cereal bars Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000000910 hyperinsulinemic effect Effects 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000006362 insulin response pathway Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Abstract
本发明公开了一种食物组合物,其中含有全麦粉、小麦粉、豆类粉,所述小麦粉与全麦粉的按重量比为1-4:1,且每100g组合物中含有赖氨酸0.2-1.2g,膳食纤维6-12g。该组合物中含有丰富氨基酸和膳食纤维,解决了目前消费者膳食营养素摄入不均衡的问题以及全谷物食品存在的口感粗糙、口味差的缺点,并且有利于保持和/或改善消费者健康。
Description
技术领域
本发明涉及一种食品组合物,特别是一种含有丰富氨基酸和膳食纤维谷物食品组合物及其在食品中的应用。
背景技术
谷物一直以来都是人类营养摄入的主要来源,提供了日常所需能量的50-80%、蛋白质的40-70%、60%以上的维生素B1。作为传统主食,谷类制品千百年来都是消费者餐桌上不可或缺的食物。
随着社会经济的发展,人们对于粮食的消费越来越追求口感、风味以及外观,而现代化机械制粉与碾米工业所带来的粮食加工精度的提高恰恰满足了人们的要求。然而人类在追求美味体验的过程中,以肥胖、糖尿病、心脑血管疾病、癌症等为代表的慢性非传染性疾病的大规模流行使人们逐渐意识到,谷物在精加工过程中损失的纤维素、微量元素和其它生物活性成分可能具有重要的生理作用。自上世纪80年代起,研究学者针对全谷物与营养健康的关系开始进行深入的研究。已有大量研究结论显示,提高全谷物摄入能够降低多种慢性疾病的发病风险。在这些研究的基础上,欧美等发达国家相继形成和提出了“全谷物”的概念,并通过发布一系列有关全谷物的健康声称等措施,大力推行全谷物理念,继而使民众逐渐接受和适应全谷物产品。
在各个国家的膳食指南中纷纷推出了针对全谷物的健康声称和推荐摄入量,例如:美国膳食指南中指出摄入谷类食品的一半应为全谷物,用全谷物替代精制谷物以提高全谷物摄入量;加拿大食物指南中提出了每日摄入的谷物中至少一半为全谷物,摄入各种全谷物,如大麦、糙米、燕麦、藜麦、野米;中国居民膳食指南中推荐每天吃50g-100g的粗粮、杂粮和全谷类食物。
CN101263834A公开了一种赖氨酸粗粮营养饼干,配方中含有小麦粉70-90份、全麦粉10-30份、燕麦粉20-40份、L-赖氨酸盐0.1-0.5份,希望补充谷物限制性氨基酸赖氨酸以及其它营养素的含量。
US2009148581A1公开了一种多谷物的食品,配方中包括10-25%的全麦粉、5-15%的精白面粉、5-15%改性淀粉、5-15%糯性淀粉、3-8%糙米粉、3-8%燕麦粉等。
然而,现有技术所提供的谷物食品由于有了高含量比例的全谷物成分,均存在口感粗糙、口味差的缺点,同时单独添加某一种或几种营养素不能够满足人体对于均衡营养的需求。
发明内容
本发明的一个目的是提供了一种食品组合物,其中含有丰富营养素,特别是氨基酸和膳食纤维,解决了目前消费者膳食营养素摄入不均衡的问题。
本发明的另一个目的是提供了一种谷物食品,按照特定的比例添加全谷物成分,解决了全谷物食品存在的口感粗糙、口味差的缺点。
本发明还有一个目的是提供一种食品组合物在制备保持和/或改善消费者健康的食品中的应用。
本发明提供了一种食物组合物,其中含有全麦粉、小麦粉、豆类粉,所述小麦粉与全麦粉的按重量比为1-4:1,且每100g组合物中含有赖氨酸0.2-1.2g,膳食纤维6-12g。
本发明所述全麦粉是指用整粒小麦不经去除麸皮和胚芽加工制备获得的面粉,或者小麦在加工后获得的包含有麸皮和/或胚芽的面粉,且胚乳、麦麸和/或胚芽的组成与在完整小麦时比例基本相同。其中所述全麦粉加工过程可以采用全粉碎方法,即将整粒谷物进行粉碎,成为细小颗粒磨粉时,例如采用石磨或锤式粉碎机等机械粉碎法;所述全麦粉加工过程还可以采用混合制粉方法,即将胚乳、胚芽和/或麸皮分别磨粉后再混合,例如首先采用辊式制粉机将麸皮、胚芽与胚乳分离,然后用锤式粉碎机、盘式粉碎机、卧式研磨机或球磨机将麸皮与胚芽部分粉碎成细小的颗粒,再将这些粉碎的麸皮与胚芽按一定比例添加到面粉中,与面粉均匀混合,形成全麦粉;所述全麦粉的加工方法还包括使用能够保持全谷物加工产品的稳定性的方法,包括能够稳定延长加工产品的保质期以及保证粉碎产品中颗粒大小的均一化的方法,例如采用挤压膨化、超高压技术应用、超微粉碎技术等。本发明中所述全麦粉中麸皮的损失量可以为0-15wt.%、优选的损失量为0-10wt.%,最优选的损失量为0-5wt.%。所述的全麦粉中膳食纤维百分含量在10-15wt.%,优选百分含量为10-13wt.%,最优选的百分含量为12-13wt.%。
本发明所述小麦粉是指提取麸皮后加工得到的面粉,例如标准粉、特一粉、特二粉、精制小麦粉等。同时,本发明所述小麦粉还包括按照中国国家标准GB1355-1986规定的小麦粉、按照GB/T8607-1988规定的高筋小麦粉、按照GB/T8608-1988规定的低筋小麦粉,例如面包用小麦粉、面条用小麦粉、饺子用小麦粉、馒头用小麦粉、发酵饼干用小麦粉、酥性饼干用小麦粉、蛋糕用小麦粉、糕点用小麦粉、自发小麦粉等。
尽管全谷物加工技术已经有了很大提高,在营养素保存方面有了一定进步,但保质期短、口感粗糙、口味差、农药和重金属残留等问题仍然存在,因而在谷物食品中添加入高含量的全谷物成分会带来上述问题。本发明所述的食品组合物中小麦粉与全麦粉的比例为按重量比1-4:1,优选1-3:1,特别优选1-2:1。在一个实施方式中组合物中小麦粉与全麦粉的按重量比例为1:1,中国居民膳食中的小麦粉及其制品均按照上述比例,多数营养素摄入量将基本达到中国居民营养素推荐标准,具体为:
能量 | 蛋白质 | 脂肪 | 碳水化合物 | 膳食纤维 | 维生素C | 维生素E |
99% | 95% | 123% | 95% | 44% | 161% | 256% |
本发明所述豆类粉是指由豆类加工获得粉末,包括黄豆粉、绿豆粉、豌豆粉、黑豆粉、大豆粉等。在本发明的实施方式中所述的豆类粉料优选大豆粉,包括全脂大豆粉、脱脂大豆粉、灭酶脱脂大豆粉、浓缩大豆蛋白粉、灭酶全脂蛋白粉以及分离蛋白粉等。在本发明的一个实施方式中所述组合物中豆类粉料含量按质量比为2-20wt.%,优选含量为2-15wt.%,最优选的含量为2-10wt.%。随着豆类粉料添加量的增加,食品组合物的储藏期可能出现缩短,而在本发明所述豆类粉添加范围内,贮藏期、外观性质、硬度和拉伸测试性能均可满足谷物食品的加工工艺需求。
赖氨酸是人体必需氨基酸之一,如精氨酸和组氨酸一样,能促进人体发育、增强免疫功能,并有提高中枢神经组织功能的作用,但谷物食品中的赖氨酸含量甚低,且在加工过程中易被破坏而缺乏。本发明所述的食品组合物中赖氨酸的含量为每100g谷物食品中含有赖氨酸0.2-1.2g,优选含有赖氨酸0.3-1g,最优选含有0.4-0.6g。本发明所述的组合物中赖氨酸主要来自于豆类粉。另外,组合物中还可以添富本领域常用的含赖氨酸食物成分和/或添加剂,例如是山药粉、银杏粉、大枣粉、芝麻粉和或莲子粉等,上述成分的在组合物中的添加含量按重量为0-10wt.%,优选0-8wt.%,最优选0-5wt.%。
小麦中每100g中约含膳食纤维10.8g,然而高含量的膳食纤维同样造成了谷物食品加工过程中的困难,因而谷物食品中膳食纤维的含量在适宜范围内是最佳的。本发明所述组合物中的膳食纤维的含量为每100g组合物中含有膳食纤维6-12g,优选为8-12g,最优选为8-10g。组合物中可以通过添加高膳食纤维食物成分或添加剂,包括青稞粉、荞麦粉、燕麦粉、菊粉、魔芋粉、亚麻籽、甜菜纤维、番茄纤维、橘子纤维和/或甘蔗纤维等,上述成分在组合物中的添加量按重量可以为0-50wt.%,优选为5-40wt.%,最优选为10-20wt.%。
本发明所述的用于食品的组合物可以以本领域所熟知的形式存在或出售,包括面粉、预制面粉、面团、预制面团、面条、饺子、馒头、饼干、蛋糕、糕点、休闲食品等。本发明所述的组合物可以添加本领域所熟知的食品成分和/或添加剂,例如酸度调节剂、抗结剂、消泡剂、抗氧化剂、漂白剂、膨松剂、着色剂、护色剂、酶制剂、增味剂、营养强化剂、防腐剂、甜味剂、增稠剂、香料等。
本发明还提供了一种谷物食品,原料中含有全麦粉、小麦粉、豆类粉,其中小麦粉与全麦粉的按重量比为1-4:1,且每100g谷物食品中含有赖氨酸0.2-1.2g,膳食纤维6-12g。
在本发明的一个实施方式中,所述谷物食品的原料中还可以含有青稞粉、荞麦粉、燕麦粉、青稞粉、菊粉、魔芋粉、亚麻籽、甜菜纤维、番茄纤维、橘子纤维和/或甘蔗纤维的一种或几种。在本发明的一个实施方式中,所述的谷物食品原料中按重量百分比含有小麦粉30-40wt.%、全麦粉10-20wt.%、豆类粉2-20wt.%、全燕麦粉0-10wt.%、荞麦粉0-6wt.%、魔芋粉0-4wt.%、青稞粉0-4wt.%、黑麦粉0-6wt.%、亚麻籽0-4wt.%。优选的谷物食品的原料中按重量百分比含有小麦粉30-40wt.%、全麦粉10-20wt.%、豆类粉料2-20wt.%、全燕麦粉4-10wt.%、荞麦粉4-6wt.%、魔芋粉2-4wt.%、青稞粉2-4wt.%、黑麦粉4-6wt.%、亚麻籽2-4wt.%。
本发明所述的谷物食品可以为本领域熟知的任何形式的食品,例如面粉、预制面粉、预制面团、面包、面条、饺子、包子、馒头、饼干、蛋糕、糕点、休闲食品等。所述饼干包括发酵饼干、酥性饼干,所述糕点包括中式糕点和西式糕点,所述休闲食品包括谷物棒。
本发明所述的谷物食品可以采用本领域熟知方法和设备制备获得,例如采用《粮油食品加工技术》(孟宏昌主编,化学工业出版社,2008年8月第1版)所描述的小麦加工方法、面制方便主食品加工以及休闲食品的加工方法,也可以采用《焙烤食品加工工艺与配方》(蔺易峰主编,化学工业出版社,2011年8月第2版)中描述的设备面包、饼干、糕点等加工方法和设备制备获得。
本发明还提供了一种食品组合物在制备改善慢性病、降低慢性病风险、保持健康体重以及改善便秘中的应用,其中所述的食品组合物含有全麦粉、小麦粉、豆类粉,所述全麦粉与小麦粉的按重量比为1-4:1,且每100g谷物食品中含有赖氨酸0.2-1.2g,膳食纤维6-12g。其中所述对慢性病的改变包括降低2型糖尿病、心脑血管疾病。Liu S等人经过12年的随访,研究者在调整了基线体重、年龄和其它混杂因素后发现,谷物膳食纤维摄入增加幅度最大的一组妇女相比增加幅度最小的一组,体重减少1.52公斤。(Relationbetween changes in intakes of dietary fiber and grain products and changes inweight and development of obesity among middle-aged women,The AmericanJournal of Clinical Nutrition,2003,78(5))。Koh-Banerjee P等人公开了膳食纤维的增加量可以降低向心性肥胖的严重程度:每天增加12克纤维摄入能使腰围减少0.63厘米(Prospective study of the association of changes in dietaryintake,physical activity,alcohol consumption,and smoking with9-y gain in waistcircumference among 16587 US men,The American Journal of ClinicalNutrition,2003,78(4):719-27)。丰富的膳食纤维,消化吸收速率慢,具有较低的GI,因此可以降低餐后的血糖和胰岛素响应从而降低糖尿病的危险;同时全谷物还富含钙、镁等与提高胰岛素敏感性密切相关的矿物元素(Effect ofwhole grains on insulin sensitivity in overweight hyperinsulinemic adults,TheAmerican Journal of Clinical Nutrition,2002,75(5):848-55)。Wang L等研究结果表明,与每日全谷物摄入不足1.5份的男性相比,每日至少摄入4份全谷物的男性罹患高血压的风险下降了23%(Wang L,Gaziano JM,Liu S,MansonJE,Buring JE,Sesso HD.Whole-and refined-grain intakes and the risk ofhypertension in women.Am J Clin Nutr.2007,86(2):472-9)。
本发明所述食品组合物以及谷物食品能够提供全面均衡的营养,长期食用有利于缓解慢性疾病,同时按照特定比例制备获得的组合物解决了全谷物食品存在的口感粗糙、口味差的缺点,能够制备成各种形式的谷物食品,适用于工业化生产。
具体实施方式
实施例1食品组合物中混合小麦粉与全麦粉营养素分析
按重量比小麦粉:全麦粉=1-4:1添加后能对膳食营养素摄入水平产生有价值的正面影响。根据2002年中国居民营养与健康状况调查结果计算,中国居民平均每日膳食摄入量中食用小麦粉:全麦粉=2.5:1混合得到的面粉及其制品,膳食纤维的摄入量将提升1/3;硫胺素、锌的摄入提高10%;镁的摄入将达到推荐摄入水平。全谷物对能量和宏量营养素的摄入水平没有明显的影响,能量摄入水平均几乎没有变化;蛋白质,脂肪的摄入量稍有提高,碳水化合物的摄入量稍有下降。
不同小麦粉对居民营养素摄入量影响
实施例2谷物面粉配方
每100g面粉中含有:小麦粉47g 全麦粉47g 大豆粉6g
制备方法:按上述比例取各组分,混合搅拌后再经200目筛制成谷物面粉
谷物面粉营养成分分析
营养素 | 谷物面粉 | 普通小麦粉 | 营养素差值 |
能量 | 350.53 | 364 | -3.70% |
蛋白质 | 14.12 | 10.33 | 36.68% |
脂肪 | 1.71 | 0.98 | 74.01% |
碳水化合物 | 71.76 | 76.31 | -5.97% |
膳食纤维(g) | 7.42 | 2.7 | 174.81% |
硫胺素 | 0.34 | 0.12 | 180.67% |
核黄素 | 0.11 | 0.04 | 181.33% |
钙 | 38.93 | 15 | 159.56% |
铁 | 2.84 | 1.17 | 142.91% |
镁 | 93.53 | 22 | 325.15% |
钾 | 378.27 | 107 | 253.52% |
锌 | 1.70 | 0.7 | 143.43% |
赖氨酸(g) | 0.48 | 0.359 | 34.41% |
蛋氨酸 | 0.23 | 0.228 | 2.66% |
加工特性:与全麦粉比较,上述谷物面粉在籽粒蛋白质含量、湿面筋含量、面团稳定时间和烘焙品质评分值等性能参数均优于全麦粉,适合于加工成谷物食品。
实施例3谷物面条
原料配方为:小麦粉40g 全麦粉10g 黑豆粉6g 全燕麦粉10g豌豆粉6g
荞麦粉6g 魔芋粉4g 黄豆粉6g 青稞粉3g
黑麦粉6g 亚麻籽3g 其它食用辅料适量
谷物面条营养成分分析
营养素 | 全谷物面条 | 普通小麦面条 | 营养素差值 |
能量 | 354.61 | 364.00 | -2.58% |
蛋白质 | 13.16 | 10.33 | 27.44% |
脂肪 | 2.48 | 0.98 | 153.46% |
碳水化合物 | 70.28 | 76.31 | -7.90% |
膳食纤维(g) | 8.83 | 2.70 | 226.87% |
硫胺素 | 0.34 | 0.12 | 186.98% |
核黄素 | 0.10 | 0.04 | 158.71% |
钙 | 40.01 | 15.00 | 166.73% |
铁 | 3.19 | 1.17 | 172.92% |
镁 | 88.40 | 22.00 | 301.80% |
钾 | 368.11 | 107.00 | 244.02% |
锌 | 1.75 | 0.70 | 150.59% |
赖氨酸(g) | 0.51 | 0.36 | 41.98% |
蛋氨酸 | 0.23 | 0.23 | 0.39% |
制备方法:
按照上述配方将上述面粉与食盐、食碱和其他辅料要按比例定量添加,加水量控制在35%~40%,面团温度为28~30℃,采用中速搅拌,调粉时间一般控制在15~20分钟;将面团熟化10~15分钟;压延成型,切条;温度95~98℃蒸面3~5分钟,冷却;将蒸熟的面块在保护液中进行数十秒钟的浸渍,以防止面条粘结;最后计量、包装。
实施例4谷物饼干
原料配方为:小麦粉60g 全麦粉15g 大豆粉10g 聚葡聚糖10g 鸡蛋15g细砂糖30g
植物油20g 黄油5g 玉米淀粉5g 全脂奶粉5g 小苏打1.25ml
泡打粉1.25ml 盐1.25ml
制备方法:烤箱中层,上下火180℃,烘焙12分钟左右
实施例5谷物面包
原料配方为:小麦粉175g 全麦粉75g 大豆粉10g 酵母2g
盐1克 鸡蛋1个 牛奶100g 白糖50g 泡打粉2g
制备方法:在25~28℃按照上述比例投料搅拌,搅拌好的面团一般应松弛10~20分钟左右,经过分割、滚圆、松弛后,在35~38℃之间,湿度应为75%~85%之间醒发,180~220℃之间烘烤10~40分钟。
Claims (10)
1.一种谷物食品,原料中含有全麦粉、小麦粉、豆类粉,其特征在于,所述小麦粉与全麦粉的按重量比为1-4:1,且每100g谷物食品中含有赖氨酸0.2-1.2g,膳食纤维6-12g。
2.权利要求1所述的谷物食品,其特征在于,所述的小麦粉为标准粉、特一粉、特二粉、精制小麦粉、低筋小麦粉,面包用小麦粉、面条用小麦粉、饺子用小麦粉、馒头用小麦粉、发酵饼干用小麦粉、酥性饼干用小麦粉、蛋糕用小麦粉、糕点用小麦粉和自发小麦粉中的一种或两种以上组合。
3.权利要求1-2任意项所述的谷物食品,其特征在于,所述小麦粉与全麦粉的按重量比为1-3:1,优选1-2:1,特别优选1:1。
4.权利要求1-3任意项所述的谷物食品,其特征在于,所述的豆类粉为黄豆粉、绿豆粉、豌豆粉、黑豆粉、大豆粉中的一种或几种,原料中豆类粉含量按质量比为2-20wt.%,优选含量为2-15wt.%,最优选的含量为2-10wt.%。
5.权利要求1-4任意项所述的谷物食品,其特征在于,原料中还含有青稞粉、荞麦粉、燕麦粉、菊粉、魔芋粉、亚麻籽、甜菜纤维、番茄纤维、橘子纤维和甘蔗纤维的一种或几种。
6.权利要求5所述的谷物食品,其特征在于,原料中按重量百分比小麦粉30-40wt.%、全麦粉10-20wt.%、豆类粉2-20wt.%、全燕麦粉4-10wt.%、荞麦粉4-6wt.%、魔芋粉2-4wt.%、青稞粉2-4wt.%、黑麦粉4-6wt.%、亚麻籽2-4wt.%。
7.权利要求1-6任意项所述的谷物食品,其特征在于,所述的食品为面粉、面团、面条、饺子、馒头、饼干、蛋糕、糕点或休闲食品。
8.一种食品组合物,其中含有全麦粉、小麦粉、豆类粉,其特征在于,所述小麦粉与全麦粉的按重量比为1-4:1,且每100g组合物中含有赖氨酸0.2-1.2g,膳食纤维6-12g。
9.权利要求8所述的食品组合物,其特征在于,组合物中含有高膳食纤维食物成分或添加剂,所述的高膳食纤维食物或添加剂为青稞粉、荞麦粉、燕麦粉、菊粉、魔芋、亚麻籽、甜菜纤维、橘子纤维和/或甘蔗纤维,其添加量按重量为0-50wt.%,优选为5-40wt.%,最优选为10-20wt.%。
10.一种食品组合物在制备改善慢性病、降低慢性病风险、保持健康体重或改善便秘中的应用,其中所述的食品组合物含有全麦粉、小麦粉、豆类粉,所述全麦粉与小麦粉的按重量比为1-4:1,且每100g谷物食品中含有赖氨酸0.2-1.2g,膳食纤维6-12g。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310046145.0A CN103960571B (zh) | 2013-02-05 | 2013-02-05 | 食品组合物及其应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310046145.0A CN103960571B (zh) | 2013-02-05 | 2013-02-05 | 食品组合物及其应用 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103960571A true CN103960571A (zh) | 2014-08-06 |
CN103960571B CN103960571B (zh) | 2016-08-03 |
Family
ID=51230982
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310046145.0A Active CN103960571B (zh) | 2013-02-05 | 2013-02-05 | 食品组合物及其应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103960571B (zh) |
Cited By (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104719748A (zh) * | 2015-04-04 | 2015-06-24 | 刘昌武 | 一种高膳食纤维合成粉 |
CN105166684A (zh) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | 一种低血糖生成指数空心宫面及其制备方法 |
CN105211853A (zh) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | 降糖保健组合物、冲剂及其制备方法 |
CN105286022A (zh) * | 2015-10-12 | 2016-02-03 | 十堰天翔生物科技股份有限公司 | 一种必需氨基酸含量丰富、构成合理的复合蛋白粉及其制备方法 |
CN105614884A (zh) * | 2016-04-01 | 2016-06-01 | 刘婧 | 一种有效调节身体机能的营养粉 |
CN106072510A (zh) * | 2016-05-26 | 2016-11-09 | 梅会芳 | 清除体内有害物质的营养食品 |
CN106360292A (zh) * | 2016-08-31 | 2017-02-01 | 广西高源淀粉有限公司 | 一种高添加醋酸酯木薯变性淀粉拉面专用面粉 |
CN106359512A (zh) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | 一种含α‑亚麻酸的杂粮饼干及其制备方法 |
CN106417511A (zh) * | 2016-08-03 | 2017-02-22 | 成都宝维控糖食品有限公司 | 一种控糖苦荞饼干及制备工艺 |
CN109601838A (zh) * | 2018-12-26 | 2019-04-12 | 中粮集团有限公司 | 高纤面粉组合物、高纤馒头及其制备方法 |
CN109953275A (zh) * | 2017-12-25 | 2019-07-02 | 索宇兹谢博隆协会有限责任公司 | 多谷面食 |
CN110663865A (zh) * | 2019-09-25 | 2020-01-10 | 王保运 | 一种五谷杂粮普食组合物 |
CN111513120A (zh) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | 一种减肥代餐谷物面包及其制备方法 |
CN111743081A (zh) * | 2020-06-28 | 2020-10-09 | 窦观一 | 碳汇谷物食品 |
CN112544882A (zh) * | 2020-12-09 | 2021-03-26 | 兰州奇正生态健康品有限公司 | 一种青稞膨化食品及其制备方法 |
CN112868707A (zh) * | 2021-03-02 | 2021-06-01 | 佳木斯冬梅大豆食品有限公司 | 一种高附加值全谷物食品深加工方法 |
CN112890094A (zh) * | 2021-03-29 | 2021-06-04 | 林双 | 一种健脾全麦面食及其制作方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006130713A1 (en) * | 2005-06-01 | 2006-12-07 | Pgp International | Textured food product |
CN101019653A (zh) * | 2007-03-27 | 2007-08-22 | 范守华 | 一种具有稳定餐后血糖的保健面条及其制备方法 |
CN101505614A (zh) * | 2006-08-24 | 2009-08-12 | 福瑞托-雷北美有限公司 | 多种谷物、全粒谷物的柔软且脆脆的片状零食的生产方法 |
CN102113648A (zh) * | 2009-12-30 | 2011-07-06 | 徐秀卿 | 一种适合“五高”代谢综合症人群的特膳面条及其制备方法 |
-
2013
- 2013-02-05 CN CN201310046145.0A patent/CN103960571B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006130713A1 (en) * | 2005-06-01 | 2006-12-07 | Pgp International | Textured food product |
CN101505614A (zh) * | 2006-08-24 | 2009-08-12 | 福瑞托-雷北美有限公司 | 多种谷物、全粒谷物的柔软且脆脆的片状零食的生产方法 |
CN101019653A (zh) * | 2007-03-27 | 2007-08-22 | 范守华 | 一种具有稳定餐后血糖的保健面条及其制备方法 |
CN102113648A (zh) * | 2009-12-30 | 2011-07-06 | 徐秀卿 | 一种适合“五高”代谢综合症人群的特膳面条及其制备方法 |
Non-Patent Citations (1)
Title |
---|
张剑等: "大豆粉对馒头品质影响的研究", 《粮食与饲料工业》, no. 12, 31 December 2007 (2007-12-31) * |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104719748A (zh) * | 2015-04-04 | 2015-06-24 | 刘昌武 | 一种高膳食纤维合成粉 |
CN105211853A (zh) * | 2015-09-21 | 2016-01-06 | 河南科技大学 | 降糖保健组合物、冲剂及其制备方法 |
CN105211853B (zh) * | 2015-09-21 | 2017-12-08 | 河南科技大学 | 降糖保健组合物、冲剂及其制备方法 |
CN105166684A (zh) * | 2015-09-30 | 2015-12-23 | 同福碗粥股份有限公司 | 一种低血糖生成指数空心宫面及其制备方法 |
CN105286022A (zh) * | 2015-10-12 | 2016-02-03 | 十堰天翔生物科技股份有限公司 | 一种必需氨基酸含量丰富、构成合理的复合蛋白粉及其制备方法 |
CN105614884A (zh) * | 2016-04-01 | 2016-06-01 | 刘婧 | 一种有效调节身体机能的营养粉 |
CN106072510A (zh) * | 2016-05-26 | 2016-11-09 | 梅会芳 | 清除体内有害物质的营养食品 |
CN106417511A (zh) * | 2016-08-03 | 2017-02-22 | 成都宝维控糖食品有限公司 | 一种控糖苦荞饼干及制备工艺 |
CN106359512A (zh) * | 2016-08-29 | 2017-02-01 | 杭州天龙集团有限公司 | 一种含α‑亚麻酸的杂粮饼干及其制备方法 |
CN106360292A (zh) * | 2016-08-31 | 2017-02-01 | 广西高源淀粉有限公司 | 一种高添加醋酸酯木薯变性淀粉拉面专用面粉 |
CN109953275A (zh) * | 2017-12-25 | 2019-07-02 | 索宇兹谢博隆协会有限责任公司 | 多谷面食 |
CN109601838A (zh) * | 2018-12-26 | 2019-04-12 | 中粮集团有限公司 | 高纤面粉组合物、高纤馒头及其制备方法 |
CN110663865A (zh) * | 2019-09-25 | 2020-01-10 | 王保运 | 一种五谷杂粮普食组合物 |
CN111513120A (zh) * | 2020-05-18 | 2020-08-11 | 安徽省怀宁县顶雪食品有限公司 | 一种减肥代餐谷物面包及其制备方法 |
CN111743081A (zh) * | 2020-06-28 | 2020-10-09 | 窦观一 | 碳汇谷物食品 |
CN112544882A (zh) * | 2020-12-09 | 2021-03-26 | 兰州奇正生态健康品有限公司 | 一种青稞膨化食品及其制备方法 |
CN112868707A (zh) * | 2021-03-02 | 2021-06-01 | 佳木斯冬梅大豆食品有限公司 | 一种高附加值全谷物食品深加工方法 |
CN112890094A (zh) * | 2021-03-29 | 2021-06-04 | 林双 | 一种健脾全麦面食及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103960571B (zh) | 2016-08-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103960571A (zh) | 食品组合物及其应用 | |
Anglani | Sorghum for human food–A review | |
Jaybhaye et al. | Processing and technology for millet based food products: a review | |
Verma et al. | Value added products from nutri-cereals: Finger millet (Eleusine coracana) | |
Sharif et al. | Preparation of fiber and mineral enriched defatted rice bran supplemented cookies | |
CN102396584B (zh) | 营养全麦胚芽大豆预混馒头粉及其制备方法 | |
CN102132829A (zh) | 一种杂粮豆挂面的加工方法 | |
CN102160623B (zh) | 一种速溶杂粮均衡营养粉的加工方法 | |
Dhankhar et al. | Development of biscuits by partial substitution of refined wheat flour with chickpea flour and date powder | |
CN106342983B (zh) | 一种复合营养饼干及其制备方法 | |
CN102940204A (zh) | 一种多谷物主食粉及其生产方法 | |
CN104957225A (zh) | 一种高纤维玉米蛋糕及其制备方法 | |
Baba et al. | Sensory evaluation of toasted bread fortified with banana flour: a preliminary study | |
CN105231271B (zh) | 一种营养保健高粱窝头及其加工方法 | |
Hager | Cereal products for specific dietary requirements. Evaluation and improvement of technological and nutritional properties of gluten free raw materials and end products | |
CN113994995A (zh) | 一种杂粮面包预拌粉、杂粮面包及其制作方法 | |
Peter-Ikechukwu et al. | Physical and organoleptic properties of cookies produced with date fruit pulp, toasted watermelon seed and wheat flour composite | |
CN105265513A (zh) | 一种荞麦面包及制作方法 | |
Tiwari et al. | Nutritive evaluation of wheat bran biscuits incorporated with flaxseed | |
US20090162514A1 (en) | Production of pasta using rice bran and rice flour | |
Collar | Barley, maize, sorghum, millet, and other cereal grains | |
CN113142572A (zh) | 果蔬型营养餐及其制备方法 | |
JP6862295B2 (ja) | 惣菜パン類の製造方法 | |
CN104886480A (zh) | 一种绿豆营养米及其制备方法 | |
Ejim et al. | Proximate Composition and Sensory Properties of Bread Produced from Malted Maize–Soy flour Blends |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |