CN105918866A - 一种藜麦黑豆复合即溶麦片及其制备方法 - Google Patents
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Abstract
本发明公开了一种藜麦黑豆复合即溶麦片，由以下重量份的原料组成：藜麦200‑210、黑豆23‑24、全麦粉34‑35、红芸豆17‑18、仙人掌果11‑12、番茄汁45‑46、干红枣8‑9、甘蔗汁14‑15、樱桃20‑21、发菜2‑3、皂角米4‑5、玫瑰茄1‑2、水适量。本发明有益效果为：本发明的藜麦黑豆复合即溶麦片保留了丰富的营养成分，同时缩短了烹饪时间，改善了谷物粗糙的口感，便于运输和携带，冲泡方便，谷香浓郁，能较大程度地满足人们对蛋白质、维生素、矿物质、植物多糖、类黄酮等营养物质的需求。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种藜麦黑豆复合即溶麦片及其制备方法。
背景技术
藜麦为藜科藜属植物，种子可作为谷物食用，具有极高而且全面的营养价值，蛋白质、矿物质、氨基酸、纤维素、维生素等微量元素含量都高于普通的食物，与人类生命活动的基本物质需求完美匹配，因此NASA将藜麦列为人类未来移民外太空空间的理想“太空粮食”。联合国粮农组织（FAO）研究认为藜麦是唯一一种单体植物即可满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的完美“全营养食品”，列为全球10大健康营养食品之一。藜麦中蛋白质含量高达16%-22%（牛肉20%），品质与奶粉及肉类相当，富含多种氨基酸，其中有人体必需的全部9种必需氨基酸，比例适当且易于吸收，尤其富含植物中缺乏的赖氨酸，钙、镁等矿物质营养含量高，不含麸质，低脂肪。藜麦属于易熟易消化食品，具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效，适于所有群体食用，尤其适于高血糖、高血压、高血脂、心脏病等慢性病，以及婴幼儿、孕产妇、儿童、学生、老年人等几乎所有人群。在现有公开的中国发明专利文献中尚未发现以藜麦为主体的即食冲泡麦片产品和制备方法，证明在这一领域人们对藜麦的研究开发利用还有很大的发展空间和市场前景。在现今的市场上也鲜有藜麦的加工产品来满足人们对这一天然、绿色、健康食品的追求。本发明经科学实验，改进加工工艺，制作出如同燕麦片一样可以冲泡食用的藜麦即食麦片，而且其中添加有多种天然食材，使得本发明的冲泡即溶的麦片营养丰富、食用方便，高膳食纤维，低脂肪，美味又健康。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种藜麦黑豆复合即溶麦片及其制备方法。
本发明是通过以下技术方案实现的：
一种藜麦黑豆复合即溶麦片，由以下重量份的原料组成：藜麦200-210、黑豆23-24、全麦粉34-35、红芸豆17-18、仙人掌果11-12、番茄汁45-46、干红枣8-9、甘蔗汁14-15、樱桃20-21、发菜2-3、皂角米4-5、玫瑰茄1-2、水适量。
根据权利要求l所述的藜麦黑豆复合即溶麦片的制备方法，包括如下步骤：
（1）选取无杂质无霉变、新鲜优质的藜麦、黑豆、红芸豆，流动清水洗净后浸泡7-8小时捞出，高温汽蒸熟化20-30分钟，冷却至室温，仙人掌果、干红枣、樱桃取果肉，发菜、皂角米洗净，玫瑰茄加适量水煮制20-30分钟后滤去残渣，加适量水一同打磨成浆，在旋转蒸发仪中浓缩40-50分钟，添加重量份12-15%麦芽糊精作为助干剂进行真空冷冻干燥，粉碎后过80-100目筛，在高速搅拌机中以1400-1500r/min速率搅拌10-12分钟；
（2）与其他剩余物质加入原料质量60-70%的35-38℃温水混合均匀，胶磨2-3次，添加原料质量4-5%的黄原胶、2-3%的海藻酸钠作为增稠剂，送入蒸汽辊筒干燥机中均匀烘烤，缓慢调节温度至140-145℃，筒内压力为0.4-0.5MPa，滚筒转速为1.0-1.3r/min；
（3）经输送带送入细碎机，输送过程中去除烤焦黑化的麦片，在细碎机中打碎后过5-10目筛，得原麦片，与原麦片重量份2-3%的甘露醇、5-6%的木糖醇、14-15%奶粉、0.4-0.5%食盐调味混合均匀；
（4）140-150℃微波热风对流下干燥10-12min，水分含量控制在6-8%，经紫外线照射灭菌后分袋密封包装，避光干燥环境下储存即可。
本发明的优点是：藜麦是一种营养丰富全面的谷物食品，其胚乳占种子的68%，且具有营养活性，蛋白质含量高达16%-22%，还含有丰富的矿物质、膳食纤维素、B族维生素、不饱和脂肪酸、类黄酮、胆碱、叶酸、α-亚麻酸、β-葡聚糖等营养物质，具有均衡补充营养、调节免疫和内分泌、增强机体功能、预防高血糖高血脂等疾病的作用，几乎适用于所有群体食用。经汽蒸熟化、真空冷冻干燥、制粉调浆、辊压制片、微波热风对流干燥等工艺制成即食冲泡食用的方便食品。其中汽蒸有灭酶、灭菌，防止脂肪酸氧化、延长保质期的作用，同时还有使淀粉充分糊化的作用。麦片经冲泡膨胀，易饱腹，长期适量食用还有减脂瘦身的效果。本发明的藜麦黑豆复合即溶麦片保留了丰富的营养成分，同时缩短了烹饪时间，改善了谷物粗糙的口感，便于运输和携带，冲泡方便，谷香浓郁，能较大程度地满足人们对蛋白质、维生素、矿物质、植物多糖、类黄酮等营养物质的需求。
具体实施方式
一种藜麦黑豆复合即溶麦片，由以下重量份的原料组成：藜麦200、黑豆23、全麦粉34、红芸豆17、仙人掌果11、番茄汁45、干红枣8、甘蔗汁14、樱桃20、发菜2、皂角米4、玫瑰茄1、水适量。
根据权利要求l所述的藜麦黑豆复合即溶麦片的制备方法，包括如下步骤：
（1）选取无杂质无霉变、新鲜优质的藜麦、黑豆、红芸豆，流动清水洗净后浸泡7小时捞出，高温汽蒸熟化20分钟，冷却至室温，仙人掌果、干红枣、樱桃取果肉，发菜、皂角米洗净，玫瑰茄加适量水煮制20分钟后滤去残渣，加适量水一同打磨成浆，在旋转蒸发仪中浓缩40分钟，添加重量份12%麦芽糊精作为助干剂进行真空冷冻干燥，粉碎后过80目筛，在高速搅拌机中以1400r/min速率搅拌10分钟；
（2）与其他剩余物质加入原料质量60%的35℃温水混合均匀，胶磨2次，添加原料质量4%的黄原胶、2%的海藻酸钠作为增稠剂，送入蒸汽辊筒干燥机中均匀烘烤，缓慢调节温度至140℃，筒内压力为0.4MPa，滚筒转速为1.0r/min；
（3）经输送带送入细碎机，输送过程中去除烤焦黑化的麦片，在细碎机中打碎后过5目筛，得原麦片，与原麦片重量份2%的甘露醇、5%的木糖醇、14%奶粉、0.4%食盐调味混合均匀；
（4）140℃微波热风对流下干燥10min，水分含量控制在6%，经紫外线照射灭菌后分袋密封包装，避光干燥环境下储存即可。
Claims (2)
1.一种藜麦黑豆复合即溶麦片，其特征在于，由以下重量份的原料组成：藜麦200-210、黑豆23-24、全麦粉34-35、红芸豆17-18、仙人掌果11-12、番茄汁45-46、干红枣8-9、甘蔗汁14-15、樱桃20-21、发菜2-3、皂角米4-5、玫瑰茄1-2、水适量。
2.根据权利要求l所述的藜麦黑豆复合即溶麦片的制备方法，其特征在于包括如下步骤：
（1）选取无杂质无霉变、新鲜优质的藜麦、黑豆、红芸豆，流动清水洗净后浸泡7-8小时捞出，高温汽蒸熟化20-30分钟，冷却至室温，仙人掌果、干红枣、樱桃取果肉，发菜、皂角米洗净，玫瑰茄加适量水煮制20-30分钟后滤去残渣，加适量水一同打磨成浆，在旋转蒸发仪中浓缩40-50分钟，添加重量份12-15%麦芽糊精作为助干剂进行真空冷冻干燥，粉碎后过80-100目筛，在高速搅拌机中以1400-1500r/min速率搅拌10-12分钟；
（2）与其他剩余物质加入原料质量60-70%的35-38℃温水混合均匀，胶磨2-3次，添加原料质量4-5%的黄原胶、2-3%的海藻酸钠作为增稠剂，送入蒸汽辊筒干燥机中均匀烘烤，缓慢调节温度至140-145℃，筒内压力为0.4-0.5MPa，滚筒转速为1.0-1.3r/min；
（3）经输送带送入细碎机，输送过程中去除烤焦黑化的麦片，在细碎机中打碎后过5-10目筛，得原麦片，与原麦片重量份2-3%的甘露醇、5-6%的木糖醇、14-15%奶粉、0.4-0.5%食盐调味混合均匀；
（4）140-150℃微波热风对流下干燥10-12min，水分含量控制在6-8%，经紫外线照射灭菌后分袋密封包装，避光干燥环境下储存即可。
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