CN105053809A - 一种香菇鸡肉味营养面粉及其制备方法 - Google Patents
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种香菇鸡肉味营养面粉,由以下重量份原料组成:小麦200-230、香菇10-12、鸡肉粉7-10、大蒜粉2-3、茴香粉1-2、葡萄籽油4-5、银耳5-7、芹菜13-15、雪莲果14-18、川芎3-5、五味子4-7、茯苓3-4、甲壳胺0.4-0.6、淀粉酶适量、木瓜蛋白酶适量。本发明的面粉在制作中先将小麦放在川芎、五味子、茯苓等中药煎煮液中浸泡,使面粉具有行气开郁、利水渗湿的保健功效;将木瓜蛋白酶使用甲壳胺进行固化处理,使其具有耐热性和热增活性,减少了酶的反应时间,添加淀粉酶和木瓜蛋白酶可以增加面粉中多肽和多糖的含量,易于人体吸收;添加的香菇、鸡肉等成分改善面粉口感,增加了营养价值。
Description
技术领域
本发明属于面粉加工领域,具体涉及一种香菇鸡肉味营养面粉及其制备方法。
背景技术
面粉是中国北方大部分地区的主食,是一种由小麦磨成的粉末,面粉的主要成分是淀粉,其次还富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益肾、健脾厚肠、除热止渴的功效。市场上按面粉中蛋白质含量的多少,可以分为高筋面粉、中筋面粉、低筋面粉及无筋面粉;还有根据使用目的的需要,在等级粉的基础上加入食品添加剂,混合均匀而制成的各种专用面粉,比如饺子粉、包子粉、油条粉、馒头粉等。但是这些面粉要么成分单一,要么就是添加的是各种功能剂,没有营养,不能满足现代人们对生活品质的追求。因此,研究一种营养丰富、安全放心,并且可以满足不同人群需求的面粉就非常有必要。
发明内容
为解决上述技术问题,本发明的目的是提供一种香菇鸡肉味营养面粉及其制备方法。
为达到上述目的,本发明采用的技术方案如下:
一种香菇鸡肉味营养面粉,其特征在于,由以下重量份的原料组成:小麦200-230、香菇10-12、鸡肉粉7-10、大蒜粉2-3、茴香粉1-2、葡萄籽油4-5、银耳5-7、芹菜13-15、雪莲果14-18、川芎3-5、五味子4-7、茯苓3-4、甲壳胺0.4-0.6、淀粉酶适量、木瓜蛋白酶适量。
一种香菇鸡肉味营养面粉的制备方法,其特征在于,包括以下步骤:
(1)将川芎、五味子、茯苓洗净切碎后放入8-10倍的水中煎煮60-70min,取滤液室温冷却至50-60℃时,将中药滤液和小麦一起倒入高压罐中,使小麦在0.3-0.5Mpa的压力下在中药滤液中浸泡6-8h;
(2)将浸泡好的小麦烘干后,取其一半在锅中炒至半熟,冷却后与另外一半的小麦一起加水磨成浆,然后过滤去除麦皮,得到面粉浆,备用;
(3)将香菇、银耳洗净后泡发,然后与芹菜、雪莲果一起混合磨成浆,得到香菇营养浆料,备用;
(4)将甲壳胺和木瓜蛋白酶加入到适量的0.1mol/L的海藻酸钠和25%的食用酒精的水溶液中,搅拌后室温下静置12h,过滤后将固形物用水充分洗涤后干燥,得到甲壳胺固化木瓜蛋白酶;
(5)将面粉浆、香菇营养浆料、鸡肉粉、大蒜粉、茴香粉、葡萄籽油混合均匀,先加入淀粉酶,在35-40℃的条件下搅拌60-80min,加热升温至75-80℃后再加入甲壳胺固化木瓜蛋白酶,继续搅拌20-30min,使多肽含量在0.4-0.6%,然后进行灭酶处理,得到混合物料;
(6)将混合物料烘干后放入超微粉碎机中粉碎,粉碎后的物料过80-100目筛,得到香菇鸡肉味营养面粉。
本发明的有益效果:
本发明的面粉在制作过程中先将小麦放在川芎、五味子、茯苓等中药煎煮液中浸泡,既能防止中药植物直接添加对人可能产生的危害,又能使药性浸入面粉中,使面粉具有行气开郁、利水渗湿的保健功效;将木瓜蛋白酶使用甲壳胺进行固化处理,使其具有耐热性和热增活性,减少了酶的反应时间,添加淀粉酶和木瓜蛋白酶可以增加面粉中的多肽和多糖的含量,易于人体吸收;添加的香菇、鸡肉等成分改善了面粉的口感,增加了营养价值。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例:
本发明所述的一种香菇鸡肉味营养面粉,其特征在于,由以下重量份(kg)的原料组成:小麦215、香菇11、鸡肉粉8.5、大蒜粉2.5、茴香粉1.5、葡萄籽油4.5、银耳6、芹菜14、雪莲果16、川芎4、五味子5.5、茯苓3.5、甲壳胺0.5、淀粉酶适量、木瓜蛋白酶适量。
一种香菇鸡肉味营养面粉的制备方法,其特征在于,包括以下步骤:
(1)将川芎、五味子、茯苓洗净切碎后放入8-10倍的水中煎煮60-70min,取滤液室温冷却至50-60℃时,将中药滤液和小麦一起倒入高压罐中,使小麦在0.3-0.5Mpa的压力下在中药滤液中浸泡6-8h;
(2)将浸泡好的小麦烘干后,取其一半在锅中炒至半熟,冷却后与另外一半的小麦一起加水磨成浆,然后过滤去除麦皮,得到面粉浆,备用;
(3)将香菇、银耳洗净后泡发,然后与芹菜、雪莲果一起混合磨成浆,得到香菇营养浆料,备用;
(4)将甲壳胺和木瓜蛋白酶加入到适量的0.1mol/L的海藻酸钠和25%的食用酒精的水溶液中,搅拌后室温下静置12h,过滤后将固形物用水充分洗涤后干燥,得到甲壳胺固化木瓜蛋白酶;
(5)将面粉浆、香菇营养浆料、鸡肉粉、大蒜粉、茴香粉、葡萄籽油混合均匀,先加入淀粉酶,在35-40℃的条件下搅拌60-80min,加热升温至75-80℃后再加入甲壳胺固化木瓜蛋白酶,继续搅拌20-30min,使多肽含量在0.4-0.6%,然后进行灭酶处理,得到混合物料;
(6)将混合物料烘干后放入超微粉碎机中粉碎,粉碎后的物料过80-100目筛,得到香菇鸡肉味营养面粉。
Claims (2)
1.一种香菇鸡肉味营养面粉,其特征在于,由以下重量份的原料组成:小麦200-230、香菇10-12、鸡肉粉7-10、大蒜粉2-3、茴香粉1-2、葡萄籽油4-5、银耳5-7、芹菜13-15、雪莲果14-18、川芎3-5、五味子4-7、茯苓3-4、甲壳胺0.4-0.6、淀粉酶适量、木瓜蛋白酶适量。
2.根据权利要求1所述的一种香菇鸡肉味营养面粉的制备方法,其特征在于,包括以下步骤:
(1)将川芎、五味子、茯苓洗净切碎后放入8-10倍的水中煎煮60-70min,取滤液室温冷却至50-60℃时,将中药滤液和小麦一起倒入高压罐中,使小麦在0.3-0.5Mpa的压力下在中药滤液中浸泡6-8h;
(2)将浸泡好的小麦烘干后,取其一半在锅中炒至半熟,冷却后与另外一半的小麦一起加水磨成浆,然后过滤去除麦皮,得到面粉浆,备用;
(3)将香菇、银耳洗净后泡发,然后与芹菜、雪莲果一起混合磨成浆,得到香菇营养浆料,备用;
(4)将甲壳胺和木瓜蛋白酶加入到适量的0.1mol/L的海藻酸钠和25%的食用酒精的水溶液中,搅拌后室温下静置12h,过滤后将固形物用水充分洗涤后干燥,得到甲壳胺固化木瓜蛋白酶;
(5)将面粉浆、香菇营养浆料、鸡肉粉、大蒜粉、茴香粉、葡萄籽油混合均匀,先加入淀粉酶,在35-40℃的条件下搅拌60-80min,加热升温至75-80℃后再加入甲壳胺固化木瓜蛋白酶,继续搅拌20-30min,使多肽含量在0.4-0.6%,然后进行灭酶处理,得到混合物料;
(6)将混合物料烘干后放入超微粉碎机中粉碎,粉碎后的物料过80-100目筛,得到香菇鸡肉味营养面粉。
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