CN104187355A - 一种五谷脆片及其生产工艺 - Google Patents
一种五谷脆片及其生产工艺 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- 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
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Biotechnology (AREA)
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Abstract
本发明涉及一种五谷脆片及其生产工艺,其组分及各组分的质量分数为:面粉40份-42份、玉米粉15份-17份、小米粉3.5份-4.5份、黑豆粉0.7份-0.9份、黑米粉3.5份-4.5份、燕麦粉7份-9份、紫薯粉7份-9份、山药粉2.5份-3.5份、香菇粉3.5份-4.5份、平菇粉3.5份-4.5份、酵母0.7份-0.9份、白糖粉3.5份-4.5份、小苏打0.07份-0.1份,其工艺步骤为:混合、发酵、制小苏打溶液、调面团、蒸制、切片、烘烤、包装。本发明由食用菌粉、薯粉和五谷粉等原料,按不同营养保健功能合理互补的原理,经科学配方和工艺制作而成的,是一种低糖清淡型食品,具有健脾开胃、健胃消食的功效。
Description
技术领域
本发明涉及食品的生产加工技术领域,具体说是一种五谷脆片及其生产工艺。
背景技术
脆片是国际上近年来新兴起的一种高新食品,由于低温下加工制作,能最大限度地保存食品的色、香、味,使原料的天然色素和芳香物质的损失可减少到很低的程度,顺应了国际食品天然化、营养化、风味化和方便化的趋势,因此,在方便食品,快速食品方面可取代真空冷冻干燥脱水食品,由于它的直接食用的口感和调味优于真空冷冻干燥脱水食品,所以它还可以当作即食的休闲食品,野营快餐,酒佐,美式早餐的添加物,沙拉配品等。
脆片产品在发达国家上市较早,在超级市场上随处可见且其市场定位档次较高,一袋30~50g脆片可卖到数美元,据美国《休闲杂志》报道美国年销售的脆片食品约有上百万吨之多。
在国内,90年代初才引进这一技术,产品大部分供出口,也有一部分内销,主要在航空公司充当航空食品,近年来,也开始在经济特区,沿海各大中城市的免税商店,超级市场上可以见到,售价大约在25~40元/1Kg,由于种种原因,北京、上海等地的高级宾馆、饭店尚需从美国、台湾、日本等在进口此类食品,以满足国外游客的需求。
我国是一个农业大国,农产品丰富多样,然而每年仍有大量农产品滞销,因此,谷物脆片加工技术在国内的推广有着极为重要的应用价值,也正因为如此,该项目早已在1996年就已列入国家星火计划推广项目中。
黑米外表墨黑,营养丰富,有“黑珍珠”和“世界米中之王”的美誉。黑米所含的锰、锌、铜等无机盐比大米高几倍,更含有大米所缺乏的维生素C、叶绿素、花青素等特殊成分,具有滋阴补肾、暖肝明目的作用。
山药含有皂甙、粘液质,有润滑、滋润的作用,故可有益肺气、养肺阴,治疗肺虚久咳、肺热、痰咳之症。山药的粘液蛋白具有降低血糖的作用,山药含有多种营养素,具有强健机体、滋肾益精的作用,山药含有淀粉酶、多酚氧化酶等物质,有利于脾胃的消化吸收功能,是一种平补脾胃的药食两用之品。
紫薯,薯肉呈紫色至深紫色,它除了具有普通红薯的营养成分外,还富含硒元素和花青素。花青素对100多种疾病有预防和治疗作用,被誉为继水、蛋白质、脂肪、碳水化合物、维生素、矿物质之后的第七大必需营养素。花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂,其清除自由基的能力是维生素C的20倍、维生素E的50倍。
申请号为ZL201410022441的专利公开了一种山药脆片及其制备方法,其主要由以下重量份配比的原料制成:山药粉35-50份,变性淀粉10-25份,植物淀粉20-40份,食用脂肪5-15份,糖15-25份,食盐5-15份。所述植物淀粉为玉米淀粉、红薯淀粉、木薯淀粉中的一种或几种混合;所述食用脂肪为黄油、奶油、牛油、麦淇淋中的一种或几种混合。但其中的山药含量过高,淀粉含量明显不足,本品仅能作为补品食用,不能长期补充人体所需能量,不利于长期食用,且所述食用脂肪不利于特殊人群食用。
申请号为ZL201010186232的专利公开了一种黑米营养脆片的制作方法,其采用如下重量份数比组份:黑米5-22份、小麦粉78-95份、泡打粉1-2份,将黑米粉碎成面粉状后和小麦粉、泡打粉混合搅拌均匀成混合粉,然后制成面片,按要求的尺寸切面片,醒面后,将切好的面片抻面,然后放入沸腾的油锅中炸3-5秒捞出即制成。采用油炸的方法不利于胆固醇高或血压高的人食用,且所述组分简单,营养丰富度有限。
发明内容
针对上述技术问题,本发明提供一种五谷脆片及其生产工艺。
本发明所要解决的技术问题采用以下技术方案来实现:
一种五谷脆片,其组分包括面粉、玉米粉,其组分还包括小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉、香菇粉、平菇粉、酵母、白糖粉、小苏打,所述各组分的质量分数为:面粉40份-42份、玉米粉15份-17份、小米粉3.5份-4.5份、黑豆粉0.7份-0.9份、黑米粉3.5份-4.5份、燕麦粉7份-9份、紫薯粉7份-9份、山药粉2.5份-3.5份、香菇粉3.5份-4.5份、平菇粉3.5份-4.5份、酵母0.7份-0.9份、白糖粉3.5份-4.5份、小苏打0.07份-0.1份。
一种五谷脆片的生产工艺,包括以下工艺步骤:
(1)混合:将所述面粉、玉米粉、小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉放入搅拌机中,混合均匀;
(2)发酵:将酵母用温水调制均匀,可加入少量糖,在温室下静置15min-30min活化,加入适量的水,倒入调面机中搅拌,然后将酵母液加入步骤(1)中所述混合粉内,继续搅拌,搅拌均匀后,在20℃-25℃环境下发酵4h-6h;
(3)制小苏打溶液:将小苏打加适量水充分溶解;
(4)调面团:先在发酵好的面团中加入步骤(3)中所述的小苏打溶液,搅拌中和,继续加入香菇粉、平菇粉和白糖粉,搅拌均匀,制成面团;
(5)蒸制:将步骤(4)所述面团做成直径2cm,高10cm的圆柱体,蒸熟;
(6)切片:将步骤(5)所述蒸熟的坯料,冷却至室温后切成0.5cm厚的,切片均匀、完整的薄片;
(7)烘烤:将步骤(6)制成的杂粮片单层放入烤盘中进行烤制,烘烤温度120℃-140℃,烘烤5min-6min;
(8)包装:将步骤(7)中的成品冷却至室温,密封包装。
本发明的有益效果是:本发明由食用菌粉、薯粉和五谷粉等原料,按照不同营养保健功能合理互补的原理,经科学配方和工艺制作而成的,是一种低糖清淡型小食品,长期食用具有健脾开胃、健胃消食、润肠通便、美容养颜的功效,并能促进儿童的生长发育,所述各组分营养丰富全面,富含淀粉、蛋白质、脂肪、氨基酸、多种维生素、矿物质及大量膳食纤维,且口感酥脆,香味诱人。五谷脆片产品组织疏松,表面呈多孔结构,外观呈淡紫色,食之酥脆,香甜味美,营养丰富且具有医疗保健功效,不添加任何色素和防腐剂,适合大众消费,尤其适合老年人和儿童长期食用。
具体实施方式
为了使本发明实现的技术手段和创作特征易于明白了解,下面对本发明进一步阐述。
实施例一:
(1)取面粉40份、玉米粉17份、小米粉3.5份、黑豆粉0.9份、黑米粉4.5份、燕麦粉8份、紫薯粉9份、山药粉3.5份、香菇粉4.5份、平菇粉3.6份、酵母0.9份、白糖粉4.5份、小苏打0.1份。
(2)混合:将所述面粉、玉米粉、小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉放入搅拌机中,混合均匀;
(3)发酵:将酵母用温水调制均匀,可加入少量糖,在温室下静置15min活化,加入适量的水,倒入调面机中搅拌,然后将酵母液加入步骤(2)中所述混合粉内,继续搅拌,搅拌均匀后,在25℃环境下发酵4h;
(4)制小苏打溶液:将小苏打加适量水充分溶解;
(5)调面团:先在发酵好的面团中加入步骤(4)中所述的小苏打溶液,搅拌中和,继续加入香菇粉、平菇粉和白糖粉,搅拌均匀,制成面团;
(6)蒸制:将步骤(5)所述面团做成直径2cm,高10cm的圆柱体,蒸熟;
(7)切片:将步骤(6)所述蒸熟的坯料,冷却至室温后切成0.5cm厚的,切片均匀、完整的薄片;
(8)烘烤:将步骤(7)制成的杂粮片单层放入烤盘中进行烤制,烘烤温度120℃,烘烤6min;
(9)包装:将步骤(8)中的成品冷却至室温,密封包装。
实施例二:
(1)取面粉41.5份、玉米粉16.5份、小米粉4份、黑豆粉0.8份、黑米粉4.2份、燕麦粉8.5份、紫薯粉8.5份、山药粉3份、香菇粉4份、平菇粉4份、酵母0.8份、白糖粉4.1份、小苏打0.1份。
(2)混合:将所述面粉、玉米粉、小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉放入搅拌机中,混合均匀;
(3)发酵:将酵母用温水调制均匀,可加入少量糖,在温室下静置25min活化,加入适量的水,倒入调面机中搅拌,然后将酵母液加入步骤(2)中所述混合粉内,继续搅拌,搅拌均匀后,在22℃环境下发酵5h;
(4)制小苏打溶液:将小苏打加适量水充分溶解;
(5)调面团:先在发酵好的面团中加入步骤(4)中所述的小苏打溶液,搅拌中和,继续加入香菇粉、平菇粉和白糖粉,搅拌均匀,制成面团;
(6)蒸制:将步骤(5)所述面团做成直径2cm,高10cm的圆柱体,蒸熟;
(7)切片:将步骤(6)所述蒸熟的坯料,冷却至室温后切成0.5cm厚的,切片均匀、完整的薄片;
(8)烘烤:将步骤(7)制成的杂粮片单层放入烤盘中进行烤制,烘烤温度130℃,烘烤5.5min;
(9)包装:将步骤(8)中的成品冷却至室温,密封包装。
实施例三:
(1)取面粉42份、玉米粉15份、小米粉3.5份、黑豆粉0.9份、黑米粉4份、燕麦粉9份、紫薯粉8份、山药粉3.5份、香菇粉4.5份、平菇粉4.5份、酵母0.8份、白糖粉4.2份、小苏打0.1份。
(2)混合:将所述面粉、玉米粉、小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉放入搅拌机中,混合均匀;
(3)发酵:将酵母用温水调制均匀,可加入少量糖,在温室下静置30min活化,加入适量的水,倒入调面机中搅拌,然后将酵母液加入步骤(2)中所述混合粉内,继续搅拌,搅拌均匀后,在20℃环境下发酵6h;
(4)制小苏打溶液:将小苏打加适量水充分溶解;
(5)调面团:先在发酵好的面团中加入步骤(4)中所述的小苏打溶液,搅拌中和,继续加入香菇粉、平菇粉和白糖粉,搅拌均匀,制成面团;
(6)蒸制:将步骤(5)所述面团做成直径2cm,高10cm的圆柱体,蒸熟;
(7)切片:将步骤(6)所述蒸熟的坯料,冷却至室温后切成0.5cm厚的,切片均匀、完整的薄片;
(8)烘烤:将步骤(7)制成的杂粮片单层放入烤盘中进行烤制,烘烤温度140℃,烘烤5min;
(9)包装:将步骤(8)中的成品冷却至室温,密封包装。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种五谷脆片,其组分包括面粉、玉米粉,其特征在于:其组分还包括小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉、香菇粉、平菇粉、酵母、白糖粉、小苏打,所述各组分的质量分数为:面粉40份-42份、玉米粉15份-17份、小米粉3.5份-4.5份、黑豆粉0.7份-0.9份、黑米粉3.5份-4.5份、燕麦粉7份-9份、紫薯粉7份-9份、山药粉2.5份-3.5份、香菇粉3.5份-4.5份、平菇粉3.5份-4.5份、酵母0.7份-0.9份、白糖粉3.5份-4.5份、小苏打0.07份-0.1份。
2.根据权利要求1所述的一种五谷脆片的生产工艺,其特征在于:包括以下工艺步骤:
(1)混合:将所述面粉、玉米粉、小米粉、黑豆粉、黑米粉、燕麦粉、紫薯粉、山药粉放入搅拌机中,混合均匀;
(2)发酵:将酵母用温水调制均匀,加入少量糖,在温室下静置15min-30min活化,加入适量的水,倒入调面机中搅拌,然后将酵母液加入步骤(1)中所述混合粉内,继续搅拌,搅拌均匀后,在20℃-25℃环境下发酵4h-6h;
(3)制小苏打溶液:将小苏打加适量水充分溶解;
(4)调面团:先在发酵好的面团中加入步骤(3)中所述的小苏打溶液,搅拌中和,继续加入香菇粉、平菇粉和白糖粉,搅拌均匀,制成面团;
(5)蒸制:将步骤(4)所述面团做成直径2cm,高10cm的圆柱体,蒸熟;
(6)切片:将步骤(5)所述蒸熟的坯料,冷却至室温后切成0.5cm厚的,切片均匀、完整的薄片;
(7)烘烤:将步骤(6)制成的杂粮片单层放入烤盘中进行烤制,烘烤温度120℃-140℃,烘烤5min-6min;
(8)包装:将步骤(7)中的成品冷却至室温,密封包装。
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CN110367450A (zh) * | 2019-08-20 | 2019-10-25 | 吉林大学 | 一种富含γ氨基丁酸复合谷豆芽消食脆片及其制作方法 |
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