CN105166658A - 一种辣木籽健胃消食面粉及其制备方法 - Google Patents
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
本发明公开了一种辣木籽健胃消食面粉,由以下重量份的原料组成:小麦280-300、辣木籽粉15-20、芥蓝菜8-10、鹅肉6-9、蒜蓉2-3、燕麦仁8-10、蜂蜜15-17、炒麦芽6-8、扁豆7-9、枳实4-6、莱菔子3-5、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过程中先将小麦放在中药煎煮液中浸泡,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,使面粉达到人们想要的保健效果;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,在面粉磨浆过程中通入臭氧可以防止面粉中的成分氧化,起到增白的作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种辣木籽健胃消食面粉及其制备方法。
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辣木籽健胃消食面粉及其制备方法。
为达到上述目的,本发明采用的技术方案如下:
一种辣木籽健胃消食面粉,其特征在于,由以下重量份的原料组成:小麦280-300、辣木籽粉15-20、芥蓝菜8-10、鹅肉6-9、蒜蓉2-3、燕麦仁8-10、蜂蜜15-17、炒麦芽6-8、扁豆7-9、枳实4-6、莱菔子3-5、甲壳胺0.4-0.6、淀粉酶适量、木瓜蛋白酶适量。
所述的一种辣木籽健胃消食面粉的制备方法,其特征在于,包括以下步骤:
(1)将炒麦芽、扁豆、枳实、莱菔子洗净切碎后放入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)将浸泡好的小麦磨成浆,然后向小麦浆液中一边通入臭氧一边搅拌使臭氧与小麦浆液充分接触,然后过滤去除麦皮,得到面粉浆,备用;
(3)将芥蓝菜、鹅肉、蒜蓉、燕麦仁分别处理干净后脱去水分,然后放入超微粉碎机中粉碎成60-80目,混合后得到混合粉末;
(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、混合粉末、辣木籽粉、蜂蜜混合均匀,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,粉碎后的面粉过80-100目筛,得到辣木籽健胃消食面粉。
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,使面粉达到人们想要的保健效果;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,在面粉磨浆过程中通入臭氧可以防止面粉中的成分氧化,起到增白的作用;添加的辣木籽等材料不仅营养丰富,还具有清肠及促进新陈代谢功能,添加的枳实、莱菔子等中草药成分具有健胃消食等保健功效。
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:
一种辣木籽健胃消食面粉,其特征在于,由以下重量份(kg)的原料组成:小麦280、辣木籽粉15、芥蓝菜8、鹅肉6、蒜蓉2、燕麦仁8、蜂蜜15、炒麦芽6、扁豆7、枳实4、莱菔子3、甲壳胺0.4、淀粉酶适量、木瓜蛋白酶适量。
所述的一种辣木籽健胃消食面粉的制备方法,其特征在于,包括以下步骤:
(1)将炒麦芽、扁豆、枳实、莱菔子洗净切碎后放入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)将浸泡好的小麦磨成浆,然后向小麦浆液中一边通入臭氧一边搅拌使臭氧与小麦浆液充分接触,然后过滤去除麦皮,得到面粉浆,备用;
(3)将芥蓝菜、鹅肉、蒜蓉、燕麦仁分别处理干净后脱去水分,然后放入超微粉碎机中粉碎成60-80目,混合后得到混合粉末;
(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、混合粉末、辣木籽粉、蜂蜜混合均匀,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,粉碎后的面粉过80-100目筛,得到辣木籽健胃消食面粉。
Claims (2)
1.一种辣木籽健胃消食面粉,其特征在于,由以下重量份的原料组成:小麦280-300、辣木籽粉15-20、芥蓝菜8-10、鹅肉6-9、蒜蓉2-3、燕麦仁8-10、蜂蜜15-17、炒麦芽6-8、扁豆7-9、枳实4-6、莱菔子3-5、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所述的一种辣木籽健胃消食面粉的制备方法,其特征在于,包括以下步骤:
(1)将炒麦芽、扁豆、枳实、莱菔子洗净切碎后放入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)将浸泡好的小麦磨成浆,然后向小麦浆液中一边通入臭氧一边搅拌使臭氧与小麦浆液充分接触,然后过滤去除麦皮,得到面粉浆,备用;
(3)将芥蓝菜、鹅肉、蒜蓉、燕麦仁分别处理干净后脱去水分,然后放入超微粉碎机中粉碎成60-80目,混合后得到混合粉末;
(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、混合粉末、辣木籽粉、蜂蜜混合均匀,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,粉碎后的面粉过80-100目筛,得到辣木籽健胃消食面粉。
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Cited By (4)
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CN105851136A (zh) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | 一种辣木籽保健咸面包及其制备方法 |
CN105995635A (zh) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | 一种辣木籽保健红鲷鱼丸及其制备方法 |
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CN106036440A (zh) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | 一种辣木籽保健软面馒头及其制备方法 |
CN113068795A (zh) * | 2021-04-20 | 2021-07-06 | 徐州恒星面业有限公司 | 一种保健型糕点粉 |
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