CN106036408A - 一种蓝莓枸杞明目多孔抗性面粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓枸杞明目多孔抗性面粉,由以下重量份的原料组成:小麦200‑220、蓝莓20‑30、枸杞15‑20、玉米胚芽粉14‑15、莲藕粉12‑14、咖啡粉5‑7、沙棘果肉粉4‑5、茶花粉3‑5、山栀子4‑6、桑叶3‑4、决明子4‑5、α‑淀粉酶适量、糖化酶适量。本发明中先将小麦进行压热处理得到含有抗性淀粉的小麦,再通过挤压机挤压和淀粉酶与糖化酶复合酶的作用,双重处理得到最终的多孔抗性面粉,具有可溶性食用纤维的功能,可增加排便量,控制血糖平衡,而且还具有很好的吸附性,增强了面粉的吸油性;添加的蓝莓、枸杞使面粉具有特殊的口感,与桑叶、决明子等搭配还具有清肝明目的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种蓝莓枸杞明目多孔抗性面粉及其制备方法。
背景技术
多孔淀粉又名微孔淀粉,是一种新型的变性淀粉,它是具有生淀粉酶活力的酶在低于糊化温度下作用于生淀粉而形成 的多孔性蜂窝状产物。微孔淀粉表面布满直径为1μm左右的小孔,小孔由表面向中心深入,孔的容积占颗粒体积的50%左右。将天然生淀粉经过水解外理以后,在其颗料表面形成小孔,并一直延伸到颗粒内部,是一种类似马蜂窝状的中空颗粒,可以盛装各种物质于其中,具有良好的吸附性。
抗性淀粉是食品科学研究热点之一,它又称抗酶解淀粉,是指不能在健康人体小肠中消化吸收,而能在大肠中被发酵分解的一类淀粉及其降解物。近年来,有研究表明抗性淀粉具有以下几个优点:抗性淀粉可抵抗酶的分解,在体内释放葡萄糖缓慢,具有较低的胰岛素反应,可控制血糖平衡,减少饥饿感,特别适宜糖尿病患者食用;抗性淀粉具有可溶性食用纤维的功能,食后可增加排便量,减少便秘,减少结肠癌的危险;抗性淀粉可减少血胆固醇和三甘油脂的量,因食用抗性淀粉后排泄物中胆固醇和三甘油脂的量增加,因而具有一定的减肥作用。
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。市场上的面粉都是经过初步加工就进入市场,没有对小麦粉进行深度的提高价值的处理。人们在食用面粉中更多的是在食用淀粉,因此可以对面粉中的淀粉进行进一步的处理,使其具有更好的功效。因此,本发明研究一种营养丰富、安全放心,并且具有很好的保健功效的多孔抗性面粉就非常有必要。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种蓝莓枸杞明目多孔抗性面粉及其制备方法。
本发明是通过以下技术方案实现的:
一种蓝莓枸杞明目多孔抗性面粉,由以下重量份的原料组成:小麦200-220、蓝莓20-30、枸杞15-20、玉米胚芽粉14-15、莲藕粉12-14、咖啡粉5-7、沙棘果肉粉4-5、茶花粉3-5、山栀子4-6、桑叶3-4、决明子4-5、α-淀粉酶适量、糖化酶适量。
所述的一种蓝莓枸杞明目多孔抗性面粉的制备方法,包括以下步骤:
(1)将小麦清洗干净后先在清水中浸泡4-5h,然后在压力为0.2-0.3Mpa,温度为120-125℃的条件下压热处理40-50min,自然冷却后在65-75℃的条件下烘干至小麦含水量为40-45%,得到含有抗性淀粉的小麦,备用;
(2)将含有抗性淀粉的小麦加入到螺杆挤压机中,在料筒温度为65-70℃,螺杆转速为150-160r/min的条件下挤压处理30-40min,然后将小麦加水磨浆后过滤去除麦皮,得到面粉浆,备用;
(3)将面粉浆制成浓度为25-30%的乳液,然后加入2%的质量比为1:4的α-淀粉酶和糖化酶,在45-50℃的温度下作用8-10h,进行灭酶处理后,得到多孔抗性面粉乳液;
(4)将蓝莓、枸杞加水磨浆后加入果胶酶在常温下水解4-5h,得到水解液;将山栀子、桑叶、决明子洗净后加6-7倍水小火煎煮50-60min,过滤后将滤液与水解液混合浓缩,干燥后得到保健粉;
(5)向得到多孔抗性面粉乳液中加入保健粉、玉米胚芽粉、莲藕粉、咖啡粉、沙棘果肉粉、茶花粉,混合均匀后进行烘干,然后放入超微粉碎机中粉碎,将粉碎后的面粉过80-100目筛,既得所述多孔抗性面粉。
本发明的优点是:本发明中先将小麦进行压热处理得到含有抗性淀粉的小麦,再通过挤压机挤压和淀粉酶与糖化酶复合酶的作用,双重处理得到最终的多孔抗性面粉,具有可溶性食用纤维的功能,可增加排便量,控制血糖平衡,而且还具有很好的吸附性,增强了面粉的吸油性;添加的蓝莓、枸杞使面粉具有特殊的口感,与桑叶、决明子等搭配还具有清肝明目的功效。
具体实施方式
一种蓝莓枸杞明目多孔抗性面粉,由以下重量份(kg)的原料组成:小麦200、蓝莓20、枸杞15、玉米胚芽粉14、莲藕粉12、咖啡粉5、沙棘果肉粉4、茶花粉3、山栀子4、桑叶3、决明子4、α淀粉酶适量、糖化酶适量。
所述的一种蓝莓枸杞明目多孔抗性面粉的制备方法,包括以下步骤:
(1)将小麦清洗干净后先在清水中浸泡4h,然后在压力为0.2Mpa,温度为120℃的条件下压热处理40min,自然冷却后在65℃的条件下烘干至小麦含水量为40%,得到含有抗性淀粉的小麦,备用;
(2)将含有抗性淀粉的小麦加入到螺杆挤压机中,在料筒温度为65℃,螺杆转速为150r/min的条件下挤压处理30min,然后将小麦加水磨浆后过滤去除麦皮,得到面粉浆,备用;
(3)将面粉浆制成浓度为25%的乳液,然后加入2%的质量比为1:4的α淀粉酶和糖化酶,在45℃的温度下作用8h,进行灭酶处理后,得到多孔抗性面粉乳液;
(4)将蓝莓、枸杞加水磨浆后加入果胶酶在常温下水解4h,得到水解液;将山栀子、桑叶、决明子洗净后加6倍水小火煎煮50min,过滤后将滤液与水解液混合浓缩,干燥后得到保健粉;
(5)向得到多孔抗性面粉乳液中加入保健粉、玉米胚芽粉、莲藕粉、咖啡粉、沙棘果肉粉、茶花粉,混合均匀后进行烘干,然后放入超微粉碎机中粉碎,将粉碎后的面粉过80目筛,既得所述多孔抗性面粉。
Claims (2)
1.一种蓝莓枸杞明目多孔抗性面粉,其特征在于,由以下重量份的原料组成:小麦200-220、蓝莓20-30、枸杞15-20、玉米胚芽粉14-15、莲藕粉12-14、咖啡粉5-7、沙棘果肉粉4-5、茶花粉3-5、山栀子4-6、桑叶3-4、决明子4-5、α-淀粉酶适量、糖化酶适量。
2.根据权利要求1所述的一种蓝莓枸杞明目多孔抗性面粉的制备方法,其特征在于,包括以下步骤:
(1)将小麦清洗干净后先在清水中浸泡4-5h,然后在压力为0.2-0.3Mpa,温度为120-125℃的条件下压热处理40-50min,自然冷却后在65-75℃的条件下烘干至小麦含水量为40-45%,得到含有抗性淀粉的小麦,备用;
(2)将含有抗性淀粉的小麦加入到螺杆挤压机中,在料筒温度为65-70℃,螺杆转速为150-160r/min的条件下挤压处理30-40min,然后将小麦加水磨浆后过滤去除麦皮,得到面粉浆,备用;
(3)将面粉浆制成浓度为25-30%的乳液,然后加入2%的质量比为1:4的α-淀粉酶和糖化酶,在45-50℃的温度下作用8-10h,进行灭酶处理后,得到多孔抗性面粉乳液;
(4)将蓝莓、枸杞加水磨浆后加入果胶酶在常温下水解4-5h,得到水解液;将山栀子、桑叶、决明子洗净后加6-7倍水小火煎煮50-60min,过滤后将滤液与水解液混合浓缩,干燥后得到保健粉;
(5)向得到多孔抗性面粉乳液中加入保健粉、玉米胚芽粉、莲藕粉、咖啡粉、沙棘果肉粉、茶花粉,混合均匀后进行烘干,然后放入超微粉碎机中粉碎,将粉碎后的面粉过80-100目筛,既得所述多孔抗性面粉。
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