CN105266157B - 一种甜荞即食营养冲剂及其制备方法 - Google Patents
一种甜荞即食营养冲剂及其制备方法 Download PDFInfo
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Abstract
一种甜荞即食营养冲剂,该甜荞即食营养冲剂由如下重量份的组份制备而成:熟甜荞面75%~80%,玉米须12.5%~13.5%,南瓜籽仁2.5%~4%,核桃仁1.5%~2%,白芝麻1.5%~2.5%,食盐2%~3%。甜荞面通过熟化、炒制,添加熟制的玉米须、南瓜子仁、核桃仁、白芝麻仁制成即食营养冲剂。其总黄酮含量高达1.78g/100g、蛋白质含量为9.76%,具有降血糖、降血脂、降血压、降胆固醇,改善心血管疾病,清除自由基、延缓衰老、美肤等作用。
Description
技术领域
本发明涉及即食冲剂技术领域,具体指一种甜荞即食营养冲剂。
背景技术
荞麦又称为三角麦,是一年生草本双子叶植物纲,蓼科栽培植物。荞麦籽粒含蛋白质7.94%-17.15%、脂肪2.00%-3.64%、淀粉67.45%-79.15%、纤维素1.04%-1.33%,荞麦的营养效价指标为80-92(小麦为70,大米为50),荞麦赖氨酸含量是小麦的2.8倍,维生素B1、B2的含量较小麦高2倍,荞麦中还含有丰富的荞麦碱、芦丁、烟酸、亚油酸和多种维生素及铬、铁、锌、钙等。
荞麦性味甘平,有健脾益气、开胃宽肠、消食化滞的功效。研究表明,荞麦是一种理想的降糖物质,能增强胰岛素的活性,加速糖代谢,促进脂肪和蛋白质的合成。目前荞麦加工主要以加工面粉、挂面和荞麦粒杂粮为主,产品存在不易携带、即食性差、附加值低、未广泛普及等问题。随着人们自身保健意识的加强,以及我国糖尿病人数量的不断增加,以荞麦面为主要原料,通过配伍组合,开发适合于糖尿病人及老年人的即食营养冲剂,具有一定的现实意义。
发明内容
本发明提供一种甜荞即食营养冲剂,同时提供该甜荞即食营养冲剂的制备方法,该产品的总黄酮含量高达1.78g/100g。
为达到上述目的,本发明采用如下技术方案:
一种甜荞即食营养冲剂,该甜荞即食营养冲剂由如下重量份的组份制备而成:熟甜荞面75%~80%,玉米须12.5%~13.5%,南瓜籽仁2.5%~4%,核桃仁1.5%~2%,白芝麻1.5%~2.5%,食盐2%~3%。
一种甜荞即食营养冲剂的制备方法,具体步骤如下:
a) 甜荞面蒸45分钟后,120-150℃炒制15分钟;
b) 玉米须:清洗,80-90℃干燥箱干燥至水分含量小于5%;
c) 南瓜籽仁:炒制5分钟,200w微波干燥3-5分钟;
d) 核桃仁:炒制4分钟,200w微波干燥5分钟;
e) 白芝麻仁:炒制3分钟,200w微波干燥2分钟;
f) 加工好的南瓜籽仁、核桃仁、白芝麻仁、玉米须冷却后分别粉碎,过60目筛;
g) 称量、混合:按照配方比例,计算用量,准确称量过筛的南瓜籽仁、核桃仁、白芝麻仁、玉米须及食用盐,放入三维混合机中混合20分钟;
h)包装,灭菌即成。
本发明所使用的原料:
甜荞:采用新品种平荞5号,其含粗蛋白12.87%,粗脂肪2.96%,粗淀粉64.8%,芦丁1.05%,赖氨酸0.87%。
南瓜籽仁:采用瑞丰九号裸仁,是一种无壳瓜子,属于籽仁没有种皮的南瓜新品种,与普通南瓜籽相比不用脱壳就可以得到完整无损的果仁,利于深加工。富含脂肪,其中不饱和脂肪酸含量丰富,尤其是亚油酸和泛酸含量高。另外,还含有南瓜子氨酸、蛋白质、泛酸、维生素B1、维生素C等。现代医学研究表明,所含的活性成分可预防和治疗前列腺炎、高血压、动脉硬化、心脑血管疾病,可有效降低血糖和胆固醇。
白芝麻:具有含油量高、色泽洁白、口感好、后味香醇等优点。含有丰富的人体正常运转所需要的脂肪、蛋白质、维生素E等成分,可以降低人体内的胆固醇、血脂的含量,具有清除自由基、延缓衰老、美肤、补血和养血的作用。
玉米须:为禾本科玉蜀黍属植物玉米的花柱和花头。玉蜀黍一年生草本,全国各地均有栽培,秋季收获玉米时采收,晒干或烘干。玉米须含大量硝酸钾、维生素K、谷固醇、豆固醇和一种挥发性生物碱。现代医学研究表明,能利水消肿,泄热,平肝利胆,抗过敏,治疗肾炎水肿、肝炎、高血压、胆囊炎、胆结石、糖尿病、鼻窦炎、乳腺炎等。
核桃仁:含有丰富的营养素,每百克含蛋白质15-20克,脂肪60-70克,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,以及胡萝卜素、核黄素等多种维生素。核桃中所含脂肪的主要成分是亚油酸甘油脂,食后不但不会使胆固醇升高,还能减少肠道对胆固醇的吸收,因此,可作为高血压、动脉硬化患者的滋补品。核桃中所含的微量元素锌和锰是脑垂体的重要成分,常食有益于脑的营养补充,有健脑益智作用。
本发明通过配方研究及加工工艺条件优化,为荞麦的精深加工开辟了新的途径。采用平荞5号、玉米须、瑞丰九号裸仁南瓜籽为主要原料,辅以核桃仁、白芝麻仁,科学配伍制成了总黄酮含量高达1.78g/100g(高于同类产品30-50%)、蛋白质含量为9.76%,风味协调、口感佳的平荞5号新品种即食营养冲剂。其具有降血糖、降血脂、降血压、降胆固醇,改善心血管疾病,清除自由基、延缓衰老、美肤等作用。
本发明在制作方法上,荞面先蒸后炒增加了风味;南瓜籽仁、核桃仁、紫苏子短时炒制后微波加热干燥,避免了出油和焦糊;包装后微波灭菌,保证了产品质量。
本发明可增加荞麦产品种类,提高附加值,为糖尿病人及老年人提供了便于携带、即冲即饮的方便食品,具有一定的经济、社会效益。
同时本发明中的原料之一玉米须直接粉碎用于营养冲剂,目前尚未见报道。而且梁冬等(2012)发表的不同产地玉米须黄酮类成分的含量比较,研究了来自全国不同省份普通玉米须总黄酮含量,结果表明,不同产地玉米须中总黄酮含量为0.39%~1.38%,平均为0.885%。黄凯丰等(2011)发表的不同甜荞资源的营养保健成分研究中指出,荞麦籽粒中可溶性蛋白、可溶性总糖、还原糖、总淀粉、支链淀粉、直链淀粉含量及持水力、膨胀力差异显著,而所有品种间黄酮含量的差异不显著,黄酮含量总体在0.08%~0.13%。由此可见,单一的玉米须或荞面其黄酮含量相对较低,与本发明通过科学配伍总黄酮含量为1.78%不是同一数量级,黄酮含量越高,预防和治疗的效果越好。
具体实施方式
下面从以下几个方面对本发明进一步说明。
(一)项目技术路线
荞麦面熟化方法研究→炒制条件优化→添加辅料筛选及用量确定→配方确定→产品检测→中试→操作规程及质量标准制定。
(二)研究方案
1、蒸面时间确定:采用单因素试验,分别设置30min、45min、60min蒸面时间,以熟化度和黄酮含量变化作为指标,确定蒸面时间。
2、炒制温度、时间确定:炒制是为了增加其风味,炒制时间过长、温度过高,将产生焦糊味。设置炒制时间3min、4min、5min,温度100℃、120℃、140℃、150℃,进行单因素试验,在单因素试验的基础上,开展正交试验,优化工艺条件。同时,短时炒制后,用200w微波炉分别设置时间3min、4min、5min,微波干燥各组分试验。食物分子在高频磁场中以每秒 24.5亿次的极高速振动,分子间相互碰撞,在反复极化的作用下,食物从内部深层被加热,可达到水分干燥速率高、节约能源、控制出油、防止焦糊、获得更好的粉碎效果。
3、辅料优选及用量确定:采用南瓜子仁、核桃仁、芝麻仁等具有辅助降糖作用的药食兼用原料,对其风味和配伍进行筛选;采用单因素试验及响应面Box-Behnken设计,以感官和理化指标作为判断标准,优选其用量。
4、检测:感官主要评定色泽、口感和风味;理化主要检测水分、蛋白质、脂肪、灰分和黄酮含量;重金属主要检测总砷、铅和铬;微生物主要检测黄曲霉毒素B1、大肠菌群、菌落总数、霉菌和致病菌(沙门氏菌、志贺氏菌、金黄色葡萄球菌)。
从上述几个方面研究优化后得到如下实施例:
实施例1,一种甜荞即食营养冲剂,该甜荞即食营养冲剂有如下重量份的组份制备而成:熟甜荞面75%~80%,玉米须12.5%~13.5%,南瓜籽仁2.5%~4%,核桃仁1.5%~2%,白芝麻1.5%~2.5%,食盐2%~3%。
实施例2,一种甜荞即食营养冲剂,该甜荞即食营养冲剂有如下重量份的组份制备而成:熟甜荞面80%,玉米须12.5%,南瓜籽仁2.5%,核桃仁1.5%,白芝麻1.5%,食盐2%。
实施例3,一种甜荞即食营养冲剂,该甜荞即食营养冲剂有如下重量份的组份制备而成:熟甜荞面75%,玉米须13.5%,南瓜籽仁4%,核桃仁2%,白芝麻2.5%,食盐3%。
上述实施例的制作工艺条件如下:
1、荞面蒸45分钟后,120-150℃炒制15分钟;
2、玉米须:清洗,80-90℃干燥箱干燥至水分含量小于5%;3、南瓜籽仁:炒制5分钟,200w微波干燥3-5分钟;
4、核桃仁:炒制4分钟,200w微波干燥5分钟;
5、白芝麻仁:炒制3分钟,200w微波干燥2分钟;
6、加工好的南瓜籽仁、核桃仁、白芝麻仁、玉米须冷却后分别粉碎,过60目筛;
7、称量、混合:按照配方比例,计算用量,准确称量过筛的南瓜籽仁、核桃仁、白芝麻仁、玉米须及食用盐,放入三维混合机中混合20分钟;
8、包装,采用阻气、防湿材料复合材料(PET/AL箔/HDPE),30g/袋定量包装;
9、灭菌:包装后的产品置于25kw工业微波炉中灭菌90秒,冷却,装箱,即为成品。
(三)成品检测结果
成品经甘肃省食品检验研究院检测,结果如下:水分6.55%,蛋白质9.76%,脂肪4.87%,总灰分3.05%,总砷(以As计)0.003mg/kg,铅(以Pb计)未检出(检出限:0.005mg/kg),铬(以Cr计)未检出(检出限:0.001mg/kg),黄曲霉毒素B1<5ug/kg,大肠菌群<30MPN/100g,菌落总数10CFU/g,霉菌<10CFU/g,致病菌(沙门氏菌、志贺氏菌、金黄色葡萄球菌)未检出,总黄酮1.78g/100g。
检测结果表明,各项指标符合国家相关标准,其中总黄酮达到了1.78g/100g,高于同类产品,具有良好的降糖作用。属于具有显著降糖、蛋白质含量高的营养即食冲剂。
Claims (4)
1.一种甜荞即食营养冲剂,其特征在于:该甜荞即食营养冲剂由如下重量百分比的组份制备而成:熟甜荞面75%~80%,玉米须12.5%~13.5%,南瓜籽仁2.5%~4%,核桃仁1.5%~2%,白芝麻1.5%~2.5%,食盐2%~3%;所述熟甜荞面的原料甜荞采用平荞5号,而南瓜籽仁采用瑞丰九号裸仁。
2.根据权利要求1所述的一种甜荞即食营养冲剂,其特征在于:该甜荞即食营养冲剂由如下重量百分比的组份制备而成:熟甜荞面80%,玉米须12.5%,南瓜籽仁2.5%,核桃仁1.5%,白芝麻1.5%,食盐2%。
3.根据权利要求1所述的一种甜荞即食营养冲剂,其特征在于:该甜荞即食营养冲剂由如下重量百分比的组份制备而成:熟甜荞面75%,玉米须13.5%,南瓜籽仁4%,核桃仁2%,白芝麻2.5%,食盐3%。
4.一种如权利要求1-3中任一项所述的甜荞即食营养冲剂的制备方法,其特征在于:具体步骤如下:
a) 甜荞面蒸45分钟,120-150℃炒制15分钟;
b) 玉米须:清洗,80-90℃干燥箱干燥至水分含量小于5%;
c) 南瓜籽仁:炒制5分钟,200w微波干燥3-5分钟;
d) 核桃仁:炒制4分钟,200w微波干燥5分钟;
e) 白芝麻仁:炒制3分钟,200w微波干燥2分钟;
f) 加工好的南瓜籽仁、核桃仁、白芝麻仁、玉米须冷却后分别粉碎,过60目筛;
g) 称量、混合:按照配方比例,计算用量,准确称量过筛的南瓜籽仁、核桃仁、白芝麻仁、玉米须及食用盐,放入三维混合机中混合20分钟;
h)包装,灭菌即成。
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CN1303612A (zh) * | 2000-01-13 | 2001-07-18 | 王志春 | 荞麦饮品 |
CN101744244A (zh) * | 2008-12-01 | 2010-06-23 | 万锦荣 | 一种含有核桃油粉末和苦荞麦粉的营养粉 |
CN101849597A (zh) * | 2010-04-27 | 2010-10-06 | 陇西中天药业有限责任公司 | 苦荞袋泡茶及其制备方法 |
CN103169110A (zh) * | 2013-03-14 | 2013-06-26 | 姚文 | 一种南瓜核桃粉 |
CN103222619A (zh) * | 2013-04-12 | 2013-07-31 | 赵婧 | 五谷养生粉 |
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CN1303612A (zh) * | 2000-01-13 | 2001-07-18 | 王志春 | 荞麦饮品 |
CN101744244A (zh) * | 2008-12-01 | 2010-06-23 | 万锦荣 | 一种含有核桃油粉末和苦荞麦粉的营养粉 |
CN101849597A (zh) * | 2010-04-27 | 2010-10-06 | 陇西中天药业有限责任公司 | 苦荞袋泡茶及其制备方法 |
CN103169110A (zh) * | 2013-03-14 | 2013-06-26 | 姚文 | 一种南瓜核桃粉 |
CN103222619A (zh) * | 2013-04-12 | 2013-07-31 | 赵婧 | 五谷养生粉 |
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