CN105901505A - 一种提神健胃易吸收补钙燕麦食品及其制备方法 - Google Patents
一种提神健胃易吸收补钙燕麦食品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
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Abstract
本发明公开了一种提神健胃易吸收补钙燕麦食品及其制备方法，是由下列重量份原料组成：燕麦600‑650、山楂粉30‑35、烤香草莓籽20‑23、沙棘多糖15‑18、薄荷叶8‑9、蛋清冻干粉25‑30、葡萄糖酸钙5‑6、胶原蛋白15‑18、红景天10‑12、白芨10‑12、炼乳13‑15、白术10‑12、酒制枸杞10‑12、刺梨汁50‑55。本发明的一种提神健胃易吸收补钙燕麦食品，所含有效成分具有提神醒脑、健胃、养颜抗皱、补充钙质等作用。
Description
技术领域
本发明涉及燕麦食品技术领域，尤其涉及一种提神健胃易吸收补钙燕麦食品及其制备方法。
背景技术
中国医学科学院卫生研究所1981年对人类平常食用的四种主要粮食营养成分的综合分析结果表明，裸燕麦的蛋白质和脂肪含量均居首位，尤其是评价蛋白质营养价值高低的人体必需的8种氨基酸的含量也均居首位。其中,具有增智和健骨功能的赖氨酸含量是小麦和大米的2.30～2.65倍，防治贫血和毛发脱落的色氨酸含量是小麦和小米的1.7倍以上。英国“农渔食品部”对四种粮食作物脂肪营养成分的综合分析，燕麦脂肪的含量特别丰富，并富含大量的不饱和脂肪酸。另据中国农科院分析中心等单位分析的结果，裸燕麦中的亚油酸含量占脂肪含量的38.1%～52.0%，油酸占不饱和脂肪酸的30%～40%，释放的热量和钙的含量也明显高于其他粮食。燕麦的可溶性膳食纤维主要是β-葡聚糖，含量特别高，是小麦的4.7倍，玉米的7.7倍，其在小肠内形成胶状体，产生高黏度环境，像海绵般吸收胆固醇、胆汁并将其排出体外，减少胆固醇在小肠内被吸收的机会，从而有助于降低胆固醇含量。燕麦中的水溶性膳食纤维还具有平缓饭后血糖上升的效果，有助于控制糖尿病患者的血糖水平。此外，β-葡聚糖还可以改善消化功能，促进胃肠蠕动，改善便秘症状，因此具有潜在的食品应用价值，如作为食品胶、食品增稠剂来改善面团品质。与其他谷物相比，燕麦具有营养平衡的蛋白质、高水溶性胶体膳食纤维等降血脂成分，对提高人类健康水平具有重要的价值。发麦芽使谷物萌发以改变谷物组分的过程，已沿用了千年。例如，发麦芽过程分解了复杂的碳水化合物、脂类和蛋白，将这些存储资源转化为糖、脂肪酸和氨基酸，这些物质更有营养、更能为谷物本身所利用，用于胚体的进一步发育，并为生物体所消耗。燕麦生物碱在燕麦外层中的含量总是高于淀粉胚乳，这表明燕麦生物碱主要分布在麸皮部分。采用现有技术经过精心培养，干燕麦粒中燕麦生物碱的水平可以增加至起始水平的约130％。从现有研究中明显可以得出：目前通过发芽增加燕麦生物碱的技术并不能生产含有足够高含量燕麦生物碱的发芽产物，以得到上述期望的生理反应。此外，因为增加燕麦生物碱的发芽、萌发过程也导致已萌发的燕麦粒有根、芽和部分耗尽的燕麦粒，尤其是发芽时间超过2天时，因此由于存在根、胚芽鞘和其他与燕麦萌发有关的解剖学结构变化，限制了已发芽的产品用于任何进一步的干法分提、碾磨的应用。此外，已开发的现有技术主要用于有壳燕麦，导致已发芽的燕麦粒仍然粘附了壳。在发芽之前通过机械方法如碰撞或压缩空气脱壳，已广泛用于工业和之后的“抛光”步骤，也就是去除位于燕麦外部的毛状体，这可能严重损伤燕麦粒的完整性，引起燕麦粒损伤而不能发芽。另外，已发芽产品的脱壳和抛光也因已发芽物质的柔软性和密度变化而变得复杂。已萌发的燕麦芽由根、芽、部分耗尽的已发芽燕麦粒组成，很难将已发芽的燕麦粒磨成适合直接食用的传统的燕麦产品如燕麦片、燕麦麸或燕麦粉，以直接食用或者作为组分用于制作焙烤食品。此外，考虑到已被注意到的遗传、环境强烈的相互作用，可能通过传统的育种技术生产高含量燕麦生物碱的燕麦，这意味着一个长时间的解决方案，也许需要很多年才才能完成。然而通过使燕麦休眠而进行假发芽，引起燕麦中燕麦生物碱浓度提高而不萌发。
乳酸菌在发酵谷物的过程中，随着乳酸菌的大量繁殖，有机酸生成量增加，谷物内源性蛋白酶被激活。酸和酶的共同作用，使得燕麦粉蛋白的体外消化率显著增加。国外研究表明，在乳酸菌发酵小麦和黑麦过程中，蛋白质发生了明显的降解作用。小分子多肽和氨基酸这两种成分不仅容易被消化，而且还能影响发酵食物的风味，尤其是作为挥发性成分的重要前提物质。因此，经干酪乳杆菌与双歧杆菌两种乳酸菌发酵后的燕麦产品更具有容易被吸收的特点，提高了燕麦的营养价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种提神健胃易吸收补钙燕麦食品。
本发明是通过以下技术方案实现的：
一种提神健胃易吸收补钙燕麦食品，是由下列重量份原料组成：
燕麦600-650、山楂粉30-35、烤香草莓籽20-23、沙棘多糖15-18、薄荷叶8-9、蛋清冻干粉25-30、葡萄糖酸钙5-6、胶原蛋白15-18、红景天10-12、白芨10-12、炼乳13-15、白术10-12、酒制枸杞10-12、刺梨汁50-55。
所述的一种提神健胃易吸收补钙燕麦食品，是由下列步骤制成的：
1）、将燕麦置入清洗机中进行清洗，去灰、去杂、去石，使用0.25-0.3％次氯酸钠水溶液室温下对这些种子进行表面消毒，在温度控制为30-32℃的温控烘箱中黑暗假发芽4-7天，再置于红外烤箱中进行焙烤，于140-200℃，焙烤8-15min；
2）、将薄荷叶、红景天、白芨、白术用热水浸泡、清洗干净，加入酒制枸杞和20-23倍量的水，文火加热，使汤汁浓缩减半，滤除杂质，收集滤液；
3）、将步骤1所得物与步骤2所得物混合拌匀，调节PH值于6-6.5，于37-39℃恒温，加入接种量为8-9%活化过的干酪乳杆菌与双歧杆菌1:1的混合物，静置培养36-40小时；
4）、将步骤3所得物与山楂粉、沙棘多糖、蛋清冻干粉混合，采用二次均质工艺，第一次60-65℃、35-40MPa，第二次50-60℃、55-65MPa；
5）、将步骤4所得物在无菌条件加入10-12%重量份的低聚半乳糖，灌装塑形，预冻3-5小时，然后冻干16-20小时；
6）、将刺梨汁与炼乳混合熬制成粘稠状，加入胶原蛋白、烤香草莓籽混合调匀，均匀裹至步骤5所得物表面，冷却，使表面凝固后用包装密封保存。
本发明的优点是：
1、本发明采用烘焙工艺提升燕麦风味，通过优化调质参数获取最佳焙烤工艺条件，赋予燕麦浓郁特征风味。
2、燕麦中的水溶性膳食纤维还具有平缓饭后血糖上升的效果，有助于控制糖尿病患者的血糖水平。
3、通过使燕麦休眠而进行假发芽，引起燕麦中燕麦生物碱浓度提高而不萌发，从而避免因种子萌发长成根、芽，消耗营养，影响感官及品质。
4、干酪乳杆菌固态发酵燕麦的过程中菌体会分泌蛋白酶来水解蛋白质产生多肽和氨基酸，而双歧杆菌在分泌蛋白酶水解蛋白质的同时，还会分泌多肽酶來水解大分子多肽产生小分子多肽和氨基酸，小分子多肽和氨基酸这两种成分不仅容易被消化，而且还能带来独特的发酵风味。
5、本发明的一种提神健胃易吸收补钙燕麦食品，所含有效成分具有提神醒脑、健胃、养颜抗皱、补充钙质等作用。
具体实施方式
一种提神健胃易吸收补钙燕麦食品，是由下列重量份原料组成：
燕麦600、山楂粉30、烤香草莓籽20、沙棘多糖15、薄荷叶8、蛋清冻干粉25、葡萄糖酸钙5、胶原蛋白15、红景天10、白芨10、炼乳13、白术10、酒制枸杞10、刺梨汁50。
所述的一种提神健胃易吸收补钙燕麦食品，是由下列步骤制成的：
1）、将燕麦置入清洗机中进行清洗，去灰、去杂、去石，使用0.25％次氯酸钠水溶液室温下对这些种子进行表面消毒，在温度控制为30℃的温控烘箱中黑暗假发芽4天，再置于红外烤箱中进行焙烤，于140℃，焙烤8min；
2）、将薄荷叶、红景天、白芨、白术用热水浸泡、清洗干净，加入酒制枸杞和20倍量的水，文火加热，使汤汁浓缩减半，滤除杂质，收集滤液；
3）、将步骤1所得物与步骤2所得物混合拌匀，调节PH值于6，于37℃恒温，加入接种量为8%活化过的干酪乳杆菌与双歧杆菌1:1的混合物，静置培养36小时；
4）、将步骤3所得物与山楂粉、沙棘多糖、蛋清冻干粉混合，采用二次均质工艺，第一次60℃、35MPa，第二次50℃、55MPa；
5）、将步骤4所得物在无菌条件加入10%重量份的低聚半乳糖，灌装塑形，预冻3小时，然后冻干16小时；
6）、将刺梨汁与炼乳混合熬制成粘稠状，加入胶原蛋白、烤香草莓籽混合调匀，均匀裹至步骤5所得物表面，冷却，使表面凝固后用包装密封保存。
Claims (2)
1.一种提神健胃易吸收补钙燕麦食品，其特征在于是由下列重量份原料组成：
燕麦600-650、山楂粉30-35、烤香草莓籽20-23、沙棘多糖15-18、薄荷叶8-9、蛋清冻干粉25-30、葡萄糖酸钙5-6、胶原蛋白15-18、红景天10-12、白芨10-12、炼乳13-15、白术10-12、酒制枸杞10-12、刺梨汁50-55。
2.根据权利要求1所述的一种提神健胃易吸收补钙燕麦食品，其特征在于是由下列步骤制成的：
1)、将燕麦置入清洗机中进行清洗，去灰、去杂、去石，使用0.25-0.3％次氯酸钠水溶液室温下对这些种子进行表面消毒，在温度控制为30-32℃的温控烘箱中黑暗假发芽4-7天，再置于红外烤箱中进行焙烤，于140-200℃，焙烤8-15min；
2)、将薄荷叶、红景天、白芨、白术用热水浸泡、清洗干净，加入酒制枸杞和20-23倍量的水，文火加热，使汤汁浓缩减半，滤除杂质，收集滤液；
3)、将步骤1所得物与步骤2所得物混合拌匀，调节PH值于6-6.5，于37-39℃恒温，加入接种量为8-9％活化过的干酪乳杆菌与双歧杆菌1:1的混合物，静置培养36-40小时；
4)、将步骤3所得物与山楂粉、沙棘多糖、蛋清冻干粉混合，采用二次均质工艺，第一次60-65℃、35-40MPa，第二次50-60℃、55-65MPa；
5)、将步骤4所得物在无菌条件加入10-12％重量份的低聚半乳糖，灌装塑形，预冻3-5小时，然后冻干16-20小时
6)、将刺梨汁与炼乳混合熬制成粘稠状，加入胶原蛋白、烤香草莓籽混合调匀，均匀裹至步骤5所得物表面，冷却，使表面凝固后用包装密封保存。
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