CN104872547A - 一种鲜美竹蜂青稞麦片 - Google Patents
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Abstract
本发明公开了一种鲜美竹蜂青稞麦片,由以下重量份原料构成:青稞90-120、风味营养调配料25-34和水适量;风味营养调配料由以下重量份原料构成:面粉5-8、竹蜂10-15、茶籽油6-10、西兰花9-11、香薷0.8-1、厚朴0.4-0.5、白扁豆0.4-0.5、椒盐粉2-3。本发明的鲜美竹蜂青稞麦片中青稞籽粒破碎程度低,且含有适量麸皮,对青稞片微波干燥使青稞片的焙烤香味突出;本发明采用以细砂为介质,高温短时间炒制的方式,能避免青稞中的热敏性营养物质和生理活性成分的流失。
Description
技术领域
本发明主要涉及食品及其制备方法技术领域,尤其涉及一种鲜美竹蜂青稞麦片。
背景技术
青稞又称裸大麦、元麦、米大麦,使禾本科大麦属的一种禾谷类作物,主要产自中国西藏、青海、四川、云南等地,是藏族人民的主要食量。随着社会的发展,现在人们日益追求健康和多元化的饮食,而青稞由于具有广泛的药用以及营养价值,越来越受到人们的喜爱。据分析表明,每100g 青稞中含碳水化合物75g、蛋白质8.1g、脂肪1.5g、不溶性纤维1.8g、维生素B10.34mg、维生素B20.11mg、尼克酸6.7mg、维生素E 0.96mg、钙118mg、钾644mg、镁65mg、铁40.7mg、锌2.38mg、硒4.60mg,其中钾和铁的含量居谷物的首位。此外,青稞中β- 葡聚糖的含量高达3.66%~ 8.62%,其具有降血糖、降血脂、抗肿瘤和增强免疫力等作用,是青稞主要的功能因子。经常食用青稞不仅能补充人体健康需要的多种营养素,而且还可保护肠道和心血管,降低糖尿病、冠心病和高血压等慢性病发生的风险。但由于青稞存在脂肪含量低、面筋蛋白含量低、口感粗糙、加工性能差等缺陷,造成青稞深加工产品种类不多,而青稞麦片是青稞深加工的产品之一。
目前生产青稞麦片的工艺中均存在一些缺陷。现今市场上销售的速溶麦片,大多采用的加工方法是将青稞等多种谷类颗粒进行粉碎,拌入奶粉、糖和多种食品添加剂,然后胶磨、糖化、预糊化、蒸汽辊筒干燥、造粒等工艺制得。该方法生产出来的麦片碎粒较多,含有多种添加剂,并破坏了青稞等谷类的营养结构,未能保留谷类的原有香味及营养。
在《青稞全麦片生产工艺研究》一文,其中青稞的最优熟化步骤是采用在常温下预煮20分钟,散热10分钟后,再经过蒸汽压力为392kPa、温度为90℃蒸30分钟,而高温长时间的熟化过程会造成青稞等谷物原料中热敏性营养及生理活性成分的损失,造成其淀粉和蛋白质转变为不易消化吸收的抗性成分,从而降低谷物原料的营养价值。
还有一些生产纯青稞麦片,虽然保留了大部分青稞原有的香味和营养,但是由于青稞自身的缺陷使制成的青稞麦片口感不佳。
发明内容
本发明为了弥补已有技术的缺陷,提供一种鲜美竹蜂青稞麦片。
本发明是通过以下技术方案实现的:
一种鲜美竹蜂青稞麦片,其特征在于,由以下重量份原料构成:青稞90-120、风味营养调配料25-34和水适量;
所述风味营养调配料由以下重量份原料构成:面粉5-8、竹蜂10-15、茶籽油6-10、西兰花9-11、香薷0.8-1、厚朴0.4-0.5、白扁豆0.4-0.5、椒盐粉2-3;
所述的鲜美竹蜂青稞麦片的制备方法,其特征在于,包括以下步骤:
(1)去除青稞中的杂质,将青稞脱皮,使脱皮率达到50%-65%,将脱皮后的青稞洗净并晾干;将2-4倍于青稞的细砂放入锅内预热到220℃-280℃,放入青稞混匀不停翻炒1-2分钟,分离细砂与青稞,得熟化青稞;
(2)待熟化青稞冷却后用净水冲洗至无细砂粘连,再用适量的净水拌入熟化青稞中并静置20-30分钟,得润水青稞;用切粒机将润水青稞籽粒的两端切割,并筛分出大小均匀的籽粒;
(3)在常压下,向润水青稞籽粒中通入饱和水蒸气15-20分钟,使润水青稞籽粒加湿加热,并使其含水量达到16%-18%;将处理好的青稞籽粒喂入压片机中压成厚度为0.5mm-1mm的青稞片;将青稞片用干燥冷却机干燥,使青稞片的含水量降至10%-12%,冷却后筛除青稞片中的团块和细粒;将青稞片进行微波干燥30-35秒,且微波功率设为中,得青稞麦片;
(4)将白扁豆炒熟,研磨成粉;将香薷、厚朴将4-6倍水文火煎煮20-30分钟,过滤除渣得药液;将白扁豆粉混入药液中并浓缩药液,喷雾干燥,得药粉;将茶籽油烧热,放入竹蜂煎炸至金黄,捞出竹蜂沥干油分,并研磨成粉,得竹蜂粉;将西兰花洗净切小块,加入适量水打浆得西兰花浆液;将面粉、药粉、竹蜂粉和椒盐粉混合均匀,得混合粉;将西兰花浆液和适量水加入混合粉内,得粉团;将粉团压制成片,且厚度为0.6mm-0.9mm,并蒸熟、干燥,得竹蜂面片;将竹蜂面片制成类似于青稞面片大小的碎片,得鲜美竹蜂片;
(5)对青稞麦片与鲜美竹蜂片均进行灭菌处理,将青稞麦片与鲜美竹蜂片分成相同等份分别进行包装,再将两者混合包装,且每份青稞麦片配一份鲜美竹蜂片。
本发明的优点是:本发明的鲜美竹蜂青稞麦片中青稞籽粒破碎程度低,且含有适量麸皮,对青稞片微波干燥更利于青稞片表面着色,且使青稞片的焙烤香味突出。
本发明采用以细砂为介质,高温短时间不停翻炒的炒制的方式,既能使青稞受热均匀,防止清颗粒焦糊影响最终产品的口感,又能使青稞淀粉快速糊化,避免青稞中的热敏性营养物质和生理活性成分的流失。
本发明的青稞麦片提供了吃法上的选择,由于青稞麦片与鲜美竹蜂片的分开包装,人们可根据需要选择是否添加鲜美竹蜂片。当只吃青稞麦片时能充分感受到青稞的香味,适合大部分人食用;当和鲜美竹蜂片一起吃时口味更丰富,营养更全面,竹蜂富含蛋白质、氨基酸、脂肪酸、矿物质元素、维生素等营养成分,且其蛋白质含量可达30%-40%,氨基酸含量为29.90%,粗脂肪含量为60.42%,不饱和脂肪酸含量为55.90%,营养丰富,竹蜂经过油炸后口感鲜美甘香。且鲜美竹蜂片中添加的香薷辛温芳香,可解表除寒、祛暑化湿,厚朴行气除满、内化湿滞,白扁豆健脾和中、祛湿消暑,三者一起使用,具有良好的祛暑效果。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种鲜美竹蜂青稞麦片,其特征在于,由以下重量份(斤)原料构成:青稞90、风味营养调配料25和水适量;
所述风味营养调配料由以下重量份原料构成:面粉5、竹蜂10、茶籽油6、西兰花9、香薷0.8、厚朴0.4、白扁豆0.4、椒盐粉2;
所述的鲜美竹蜂青稞麦片的制备方法,其特征在于,包括以下步骤:
(1)去除青稞中的杂质,将青稞脱皮,使脱皮率达到50%,将脱皮后的青稞洗净并晾干;将2倍于青稞的细砂放入锅内预热到220℃,放入青稞混匀不停翻炒1分钟,分离细砂与青稞,得熟化青稞;
(2)待熟化青稞冷却后用净水冲洗至无细砂粘连,再用适量的净水拌入熟化青稞中并静置20分钟,得润水青稞;用切粒机将润水青稞籽粒的两端切割,并筛分出大小均匀的籽粒;
(3)在常压下,向润水青稞籽粒中通入饱和水蒸气15分钟,使润水青稞籽粒加湿加热,并使其含水量达到16%;将处理好的青稞籽粒喂入压片机中压成厚度为0.5mm的青稞片;将青稞片用干燥冷却机干燥,使青稞片的含水量降至10%,冷却后筛除青稞片中的团块和细粒;将青稞片进行微波干燥30秒,且微波功率设为中,得青稞麦片;
(4)将白扁豆炒熟,研磨成粉;将香薷、厚朴将4倍水文火煎煮20分钟,过滤除渣得药液;将白扁豆粉混入药液中并浓缩药液,喷雾干燥,得药粉;将茶籽油烧热,放入竹蜂煎炸至金黄,捞出竹蜂沥干油分,并研磨成粉,得竹蜂粉;将西兰花洗净切小块,加入适量水打浆得西兰花浆液;将面粉、药粉、竹蜂粉和椒盐粉混合均匀,得混合粉;将西兰花浆液和适量水加入混合粉内,得粉团;将粉团压制成片,且厚度为0.6mm,并蒸熟、干燥,得竹蜂面片;将竹蜂面片制成类似于青稞面片大小的碎片,得鲜美竹蜂片;
(5)对青稞麦片与鲜美竹蜂片均进行灭菌处理,将青稞麦片与鲜美竹蜂片分成相同等份分别进行包装,再将两者混合包装,且每份青稞麦片配一份鲜美竹蜂片。
Claims (2)
1.一种鲜美竹蜂青稞麦片,其特征在于,由以下重量份原料构成:青稞90-120、风味营养调配料25-34和水适量;
所述风味营养调配料由以下重量份原料构成:面粉5-8、竹蜂10-15、茶籽油6-10、西兰花9-11、香薷0.8-1、厚朴0.4-0.5、白扁豆0.4-0.5、椒盐粉2-3。
2.如权利要求1所述的鲜美竹蜂青稞麦片的制备方法,其特征在于,包括以下步骤:
(1)去除青稞中的杂质,将青稞脱皮,使脱皮率达到50%-65%,将脱皮后的青稞洗净并晾干;将2-4倍于青稞的细砂放入锅内预热到220℃-280℃,放入青稞混匀不停翻炒1-2分钟,分离细砂与青稞,得熟化青稞;
(2)待熟化青稞冷却后用净水冲洗至无细砂粘连,再用适量的净水拌入熟化青稞中并静置20-30分钟,得润水青稞;用切粒机将润水青稞籽粒的两端切割,并筛分出大小均匀的籽粒;
(3)在常压下,向润水青稞籽粒中通入饱和水蒸气15-20分钟,使润水青稞籽粒加湿加热,并使其含水量达到16%-18%;将处理好的青稞籽粒喂入压片机中压成厚度为0.5mm-1mm的青稞片;将青稞片用干燥冷却机干燥,使青稞片的含水量降至10%-12%,冷却后筛除青稞片中的团块和细粒;将青稞片进行微波干燥30-35秒,且微波功率设为中,得青稞麦片;
(4)将白扁豆炒熟,研磨成粉;将香薷、厚朴将4-6倍水文火煎煮20-30分钟,过滤除渣得药液;将白扁豆粉混入药液中并浓缩药液,喷雾干燥,得药粉;将茶籽油烧热,放入竹蜂煎炸至金黄,捞出竹蜂沥干油分,并研磨成粉,得竹蜂粉;将西兰花洗净切小块,加入适量水打浆得西兰花浆液;将面粉、药粉、竹蜂粉和椒盐粉混合均匀,得混合粉;将西兰花浆液和适量水加入混合粉内,得粉团;将粉团压制成片,且厚度为0.6mm-0.9mm,并蒸熟、干燥,得竹蜂面片;将竹蜂面片制成类似于青稞面片大小的碎片,得鲜美竹蜂片;
(5)对青稞麦片与鲜美竹蜂片均进行灭菌处理,将青稞麦片与鲜美竹蜂片分成相同等份分别进行包装,再将两者混合包装,且每份青稞麦片配一份鲜美竹蜂片。
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