CN106173920A - 一种红曲燕麦膨化五谷饼及其制备方法 - Google Patents
一种红曲燕麦膨化五谷饼及其制备方法 Download PDFInfo
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- CN106173920A CN106173920A CN201610529210.9A CN201610529210A CN106173920A CN 106173920 A CN106173920 A CN 106173920A CN 201610529210 A CN201610529210 A CN 201610529210A CN 106173920 A CN106173920 A CN 106173920A
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- herba bromi
- bromi japonici
- monas cuspurpureus
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Abstract
本发明涉及一种红曲燕麦膨化五谷饼及其制备方法，属于食品加工技术领域，可应用于保健食品加工。燕麦经适当发芽，提高了还原糖、活性物质含量，有利于红曲霉生长代谢；选育的高产Monacolin K红曲霉发酵制备燕麦芽功能红曲，富含膳食纤维、β‑葡聚糖、Monacolin K(他汀类物质)、麦角固醇、γ‑氨基丁酸、红曲色素等功能成分；复配的五谷配方经挤压膨化制得红曲燕麦膨化五谷饼，可作为早餐食品、休闲食品，具有辅助降血脂、降胆固醇功能，改变传统保健食品多以胶囊或片剂的制剂形式，具有良好市场前景。
Description
技术领域：本发明涉及一种红曲燕麦膨化五谷饼及其制备方法，属于食品加工技术领域，可应用于食品、保健食品行业。
背景技术：燕麦(Avena sativa L.)是世界性栽培作物，主要分布于北半球温带地区的40多个国家。燕麦主要有两种：皮燕麦、裸燕麦。皮燕麦成熟后带壳(如澳洲燕麦)；我国生产的主要是成熟后不带壳的裸燕麦(莜麦、油麦)，由于其适应性强，耐寒、耐旱、喜日照，成为我国内蒙古、河北、河南、山西、甘肃、陕西、云南、四川、宁夏、贵州、青海等高寒、高原、山区的重要粮食作物，年种植面积1800余万亩。
燕麦有重要药用价值和保健功能。1997年美国FDA认定燕麦为功能性食物，具有降胆固醇、平稳血糖等功效。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五，是唯一上榜的谷类。现代医学表明，燕麦富含膳食纤维、β-葡聚糖，能促进肠胃蠕动，清理肠道垃圾，预防便秘；热量低，升糖指数低，降脂降糖，预防和控制糖尿病和高血脂症；能延缓胃排空，增加饱腹感，控制食欲，有益于减肥瘦身、预防和控制肥胖症，减少患高血压、中风等心血管疾病风险。中国裸燕麦含粗蛋白达15.6％，脂肪8.5％及磷、铁、钙等元素，与其它8种粮食相比，均名列前茅。燕麦中水溶性膳食纤维分别是小麦、玉米的4.7倍和7.7倍，B组维生素、尼克酸、叶酸、泛酸等含量丰富。燕麦中含有燕麦蛋白、燕麦肽、β-葡聚糖、燕麦油、多酚、不饱和脂肪酸等，具有抗氧化、抗过敏，延缓肌肤衰老、减少皱纹色斑等作用，可用于美白保湿、润发护肤等化妆品开发。
红曲米是红曲霉发酵产物，颜色赤红，故被称为赤曲、红大米等。红曲霉发酵过程中可产生红曲色素、Monacolin K(他汀类物质)、麦角固醇、γ-氨基丁酸等多种次级代谢产物。目前常见红曲产品主要包括：红曲米、红曲红、红曲酶、洛伐他汀类等。红曲色素是一种优良天然食品着色剂，还具有防腐和保健功效。Monacolin K能特异性 抑制胆固醇合成系统中的限速酶HMG-CoA(3-羟基-3甲基戊二酸单酰CoA)还原酶活性，具有降低血浆中胆固醇、低密度蛋白LDL、中密度蛋白IDL等作用，可增加高密度蛋白HDL，降低抗动脉粥样硬化的风险。红曲霉发酵产生γ-氨基丁酸(γ-aminobutyricacid，GABA)具有降血压、利尿、调节激素分泌、提高记忆力等生理功效，参与多种代谢活动的神经递质。麦角固醇(Ergosterol)是维生素D2的前体，紫外线照射后可转化为维生素D2，促进钙、磷吸收。
目前市场上常见燕麦产品主要有：燕麦粉、燕麦片、燕麦米、燕麦面包、燕麦挂面、燕麦通心面、燕麦速冻食品、燕麦边等。近年，随着人们生活水平的提高，高血压、高血脂、高血糖的“三高”人群激增。本发明涉及一种红曲燕麦膨化五谷饼及其制备方法，燕麦经适当发芽，将诱变选育的高产Monacolin K红曲霉(Monascus sp.)作为主要发酵菌剂，发酵燕麦芽，制备富含Monacolin K的功能性红曲燕麦芽，并复配以黄小米、糯玉米粉、糯米粉、黄豆粉、小麦粉、麦麸粉等，开发辅助降血脂、降胆固醇的功能性红曲膨化五谷饼，改变红曲类保健品多以胶囊或片剂的制剂形式，具有良好市场前景。
生物材料样品保藏相关情况的说明
保藏单位：中国微生物菌种保藏管理委员会普通微生物中心；保藏单位地址：北京市朝阳区大屯路中国科学院微生物研究所；保藏日期：2016年5月17日。
保藏编号：CGMCC No.12502；分类命名：红曲霉(Monascus sp.)CGMCC No.12502。
发明内容：本发明提供一种红曲燕麦膨化五谷饼及其制备方法，其特征是以适当发芽燕麦为主要原料，以诱变选育的红曲霉(Monascus sp.)CGMCC No.12502为发酵剂，发酵制备富含Monacolin K的功能性红曲燕麦。将功能性红曲燕麦、黄小米、糯玉米粉、糯米粉、黄豆粉等按照适当比例复配，制备红曲燕麦膨化五谷饼。该膨化五谷饼具有辅助降血脂，降低血清胆固醇等功效，可作为早餐食品、休闲食品，改变传统保健食品多以胶囊或片剂的制剂形式。
技术方案：本发明涉及一种降血脂燕麦膨化五谷饼及其制备方法，其特征是以适当发芽燕麦为主要原料。研究表明，燕麦富含膳食纤维、β-葡聚糖、燕麦蛋白、多酚等抗氧化物质，具有降血脂、降血糖等作用；燕麦发芽过程中淀粉酶、蛋白酶等酶活性 明显增加，降解其直链淀粉和支链淀粉，可溶性糖、游离氨基酸、燕麦肽、维生素、多酚类等含量明显提高，燕麦发芽后有利于红曲霉生长代谢，Monacolin K、γ-氨基丁酸、麦角固醇、燕麦肽等营养成分明显提高，增强了辅助降血脂，降血清胆固醇等作用。
功能性红曲燕麦芽粉制备。诱变选育的Monascus sp.CGMCC No.12502接种于发芽燕麦，发酵过程中消耗还原糖、淀粉等，并产生Monacolin K、γ-氨基丁酸、麦角固醇、红曲色素等多种次级代谢产物，提高了功能成分含量及营养价值。
依据谷物营养互补性与复配原理，选择功能性红曲燕麦芽粉、糯米粉、糯玉米粉、黄小米粉、黄豆粉、麦麸粉、南瓜粉等为膨化杂粮粉的配方原料，经挤压膨化工艺制备功能性红曲燕麦膨化五谷饼，产品色泽金黄，香气浓郁，松脆可口。
附图说明：图1是本发明工艺流程示意图 。
技术效果：本发明的生产工艺简单、成本低、食用安全，产品色泽金黄，香气浓郁，松脆可口；将原料经粉碎、混合、调湿，送入螺旋挤压膨化设备，通过加热及压延效应产生的高温、高压，物料在挤压筒中挤压、混合、剪切、熔融、杀菌和熟化等一系列连续处理，通过特殊模孔制得膨化成型的口感酥脆食品；利用燕麦芽及红曲的复合酶系，降低淀粉、还原糖含量，通过红曲发酵提高Monacolin K(他汀类物质)、β-葡聚糖、总黄酮等活性物质含量，提高调节血脂和降胆固醇等保健作用。动物试验初步表明，该产品具有一定降血脂功效。
具体实施方式：
实施例1：按以下4个步骤(工艺流程及控制条件)实施。
(1)发芽燕麦制备：裸燕麦籽粒挑选除杂后，用1％次氯酸钠溶液浸泡30s消毒，用灭菌水反复冲洗4-5次，浸泡12-16h，置于25℃-30℃、相对湿度93％-95％的发芽箱中发芽至根长1cm左右，50℃-60℃干燥，制得发芽燕麦。
(2)功能性燕麦芽红曲制备：在0.5L-1L玻璃瓶或塑料瓶内放置100g-300g发芽燕麦，3-5层棉布包扎封瓶口，110℃-121℃灭菌10-20分钟，接种诱变选育的红曲霉CGMCCNo.12502发酵剂，在温度25℃-35℃、相对湿度90％-95％条件下发酵15-20天，55℃-60℃干燥、粉碎至20目-40目，制得富含Monacolin K的功能性燕麦芽红曲。
(3)五谷粉配方：功能性燕麦芽红曲粉10.0％，燕麦粉20.0％，黄小米粉8.0％，糯米粉14.0％，糯玉米粉15.0％，黄豆粉10.0％，小麦粉13.0％，麦麸粉5.0％，南瓜粉4.5％，木糖醇0.5％，谷氨酸钠0.01％，香兰素0.01％，天然栀子黄色素、食用盐、棕榈油少许。
(4)原料粉碎、过筛、混合及调湿处理：将原料粉碎、过筛，过筛目数60目，粉末原料按照五谷粉配方加入混料缸中混合，加水调湿，以手捏成团、手松即散为佳，使其含水量达到25％～26％，搅拌均匀。
(5)挤压膨化制备：在加入原料膨化之前，先将双螺杆挤压膨化机预热20～30min，至温度为170～180℃；加水以检查设备内部预热情况，是否有水蒸气喷出。将调湿原料送入该设备，螺杆转速110～120r/min，机筒三段加工温度135～145℃，喂料转速15～20r/min。通过加热及压延效应产生的高温、高压，物料在挤压筒中挤压、混合、剪切、熔融、杀菌和熟化等一系列连续处理，通过模孔制得膨化成型的口感酥脆食品。
(6)干燥：原料挤压膨化后，从喷头挤出，经过剪切成型后放入干燥设备进行干燥处理。干燥温度控制65～75℃，干燥至水分含量为5％～6％。
(7)喷油、调味、包装：干燥后产品表面均匀地喷涂一层植物油，为提高口感，有利于喷调味粉吸附。喷油量为4-5％，油温控制在70-75℃。将不同风味调味料喷在植物油表面，得到不同风味的产品；采用真空充氮气软包装，定量包装。
实施例2：按以下4个步骤(工艺流程及控制条件)实施。
(1)燕麦发芽：裸燕麦籽粒挑选除杂后，用1％次氯酸钠溶液浸泡30s消毒，用灭菌水反复冲洗4次，浸泡14h，置于28℃、相对湿度95％的发芽箱中发芽至根长1cm左右，55℃干燥，制得发芽燕麦。
(2)功能性燕麦芽红曲制备：在1L玻璃瓶或塑料瓶内放置250g发芽燕麦，4层棉布包扎封瓶口，115℃灭菌15分钟，接种诱变选育的红曲霉CGMCC No.12502发酵剂，在温度28℃、相对湿度95％条件下发酵15天，60℃干燥、粉碎至30目，制得富含Monacolin K的功能性燕麦芽红曲。
(3)五谷粉配方：功能性燕麦芽红曲粉12.0％，燕麦粉23.0％，黄小米粉10.0％，糯米粉15.0％，糯玉米粉15.0％，黄豆粉8.0％，小麦粉8.0％，麦麸粉3.0％， 南瓜粉5.0％，木糖醇1.0％，谷氨酸钠0.01％，香兰素0.01％，栀子黄色素、食用盐、棕榈油少许。
(4)原料粉碎、过筛、混合及调湿处理：将原料粉碎、过筛，过筛目数70目，粉末原料按照五谷粉配方加入混料缸中混合，加水调湿，以手捏成团、手松即散为佳，使其含水量达到26％～28％，搅拌均匀。
(5)挤压膨化制备：在加入原料膨化之前，先将设备预热20～30min，至温度为175～185℃；加水以检查设备内部预热情况，是否有水蒸气喷出。将调湿原料送入双螺杆挤压膨化机，螺杆转速120～130r/min，机筒三段加工温度145～165℃，喂料转速20～30r/min。通过加热及压延效应产生的高温、高压，物料在挤压筒中挤压、混合、剪切、熔融、杀菌和熟化等一系列连续处理，通过模孔制得膨化成型的口感酥脆食品。
(6)干燥：原料挤压膨化后，从喷头挤出，经过剪切成型后放入干燥设备进行干燥处理。干燥温度控制75～80℃，干燥至水分含量为4％～5％。
(7)喷油、调味、包装：干燥后产品表面均匀地喷涂一层植物油，为提高口感，有利于喷调味粉吸附。喷油量为5％-6％，油温控制在75-78℃。将不同风味的调味料喷在植物油表面，得到不同风味的产品，采用真空充氮气软包装，定量包装。
实施例3：按以下4个步骤(工艺流程及控制条件)实施。
(1)燕麦发芽：裸燕麦籽粒挑选除杂后，用1％次氯酸钠溶液浸泡30s消毒，用灭菌水反复冲洗5次，浸泡16h，置于30℃、相对湿度95％的发芽箱中发芽至根长1cm左右，60℃干燥，制得发芽燕麦。
(2)功能性燕麦芽红曲制备：在1L玻璃瓶或塑料瓶内放置300g发芽燕麦，4层棉布包扎封瓶口，121℃灭菌10分钟，接种诱变选育的红曲霉CGMCC No.12502发酵剂，在温度32℃、相对湿度95％条件下发酵15天，60℃干燥、粉碎至40目，制得富含Monacolin K的功能性燕麦芽红曲。
(3)五谷粉配方：功能性燕麦芽红曲粉15.0％，燕麦粉25.0％，黄小米粉12.0％，糯玉米粉16.0％，糯米粉12.0％，黄豆粉5.0％，小麦粉5.0％，麦麸粉4.5％，南瓜粉4.0％，木糖醇1.5％，谷氨酸钠0.02％，香兰素0.02％，栀子黄色素、食用盐、棕榈油少许。
(4)原料粉碎、过筛、混合及调湿处理：将原料粉碎、过筛，过筛目数80目， 粉末原料按照五谷粉配方加入混料缸中混合，加水调湿，以手捏成团、手松即散为佳，使其含水量达到28％-30％，搅拌均匀。
(5)挤压膨化制备：在加入原料膨化之前，先将设备预热20～30min，至温度为180～190℃；加水以检查设备内部预热情况，是否有水蒸气喷出。将调湿原料送入双螺杆挤压膨化机，螺杆转速130～140r/min，机筒三段加工温度165～180℃，喂料转速25～35r/min。通过加热及压延效应产生的高温、高压，物料在挤压筒中挤压、混合、剪切、熔融、杀菌和熟化等一系列连续处理，通过模孔制得膨化成型的口感酥脆食品。
(6)干燥：原料挤压膨化后，从喷头挤出，经过剪切成型后放入干燥设备进行干燥处理。干燥温度控制80～85℃，干燥至水分含量为3％～5％。
(7)喷油、调味、包装：干燥后产品表面均匀地喷涂一层植物油，为提高口感，有利于喷调味粉吸附。喷油量为7％-8％，油温控制在78-80℃。将不同风味的调味料喷在植物油表面，得到不同风味的产品，采用真空充氮气软包装，定量包装。
Claims (2)
1.一种红曲燕麦膨化五谷饼的制备方法，其特征是五谷粉配方、生产工艺流程及控制条件如下：
(1)五谷粉配方：功能性燕麦芽红曲粉10.0％-15.0％，燕麦粉20.0％-25.0％，黄小米粉8.0％-12.0％，糯玉米粉12.0％-16.0％，糯米粉12.0％-15.0％，黄豆粉5.0％-10.0％，小麦粉5.0％-13.0％，麦麸粉3.0％-5.0％，南瓜粉4.0％-5.0％，木糖醇0.5％-1.5％，谷氨酸钠0.01％-0.02％，香兰素0.01％-0.02％，栀子黄色素、食用盐、棕榈油少许。
(2)原料粉碎、过筛、混合及调湿处理：将原料粉碎、过筛，过筛目数60-80目，粉末原料按照五谷粉配方加入混料缸中混合，加水调湿，使其含水量达到25％～30％，搅拌均匀。
(3)挤压膨化制备：双螺杆挤压膨化机预热20～30min，至温度170～190℃；将调湿原料送入该设备，螺杆转速110～140r/min，机筒三段加工温度135～180℃，喂料转速15～35r/min。物料在挤压筒中经挤压、混合、剪切、熔融、杀菌和熟化等一系列连续处理。
(4)干燥：原料经挤压膨化后，从喷头挤出，经剪切成型后放入干燥设备，干燥温度控制65～85℃，干燥至水分含量为3％～6％。
(5)喷油、调味、包装：干燥后产品表面均匀地喷涂一层植物油，喷油量4％-8％，油温控制70-80℃；将调味料喷在植物油表面，得到不同风味产品，定量、真空充氮气包装。
2.一种红曲燕麦膨化五谷饼，其特征是采用富含Monacolin K的燕麦芽红曲、五谷粉配方作为原料，挤压膨化制得的红曲燕麦膨化五谷饼。
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