CN106578944A - 一种五紫速食粥米及其制作工艺 - Google Patents
一种五紫速食粥米及其制作工艺 Download PDFInfo
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- CN106578944A CN106578944A CN201611108501.7A CN201611108501A CN106578944A CN 106578944 A CN106578944 A CN 106578944A CN 201611108501 A CN201611108501 A CN 201611108501A CN 106578944 A CN106578944 A CN 106578944A
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- instant porridge
- full powder
- rice
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Abstract
本发明涉及一种五紫速食粥米,该五紫速食粥米按质量份含有紫甘薯全粉28~32份、黑米全粉27~31份、紫马铃薯全粉13~22份或含有13~22份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉12~21份、紫山药全粉11~20份,所述紫马铃薯新鲜浆料的固液比为1:1~4:1,其成品由这五种原料经混合、挤压成型和膨化制得。本发明的五紫速食粥米抗氧化功能强,原花青素含量可达5.43 mg·g‑1,营养丰富,质酥脆、细腻,同时,含有丰富的蛋白质、碳水化合物、膳食纤维和矿物元素,能够满足人体的日常营养需求。加工过程中,营养损失少,容易被人体吸收,生产效率高,原料利用率高,便于长期保存。
Description
技术领域
本发明属于食品加工领域,具体涉及一种五紫速食粥米及其制作工艺。
背景技术
随着我国经济的迅速发展,人民生活不断的提高,饮食习惯也以主食的单一摄取向讲究结构合理平衡营养的方向转化。同时,对食品营养的多元化,特别对有益于保健的食品有了更高、更新的要求,并逐步向防病的方向发展。癌症和心脑血管病是严重威胁人们生命的两种病,已有许多人死于这两种病。国内外大量的研究证实,广泛存在于植物中的花青素(不以游离的状态存在,多与一个或多个糖苷基分子如葡萄糖、鼠李糖、半乳糖、木糖、阿拉伯糖等结合,存在于植物细胞液中称“花色苷”),具有突出的抗氧化和清除自由基的功能,可降低氧化酶的活性,改善高甘油脂脂蛋白的分解代谢,抑制胆固醇吸收,降低人体内低密度脂蛋白胆固醇含量。抗氧化功能强的物质还有多酚、黄酮等,它们具有良好的抗癌、抗氧化、抗动脉硬化、保护软骨与增強骨质、保护视网膜、抗视力衰退、抗过敏、抑菌、生发乌发、防龋齿、防辐射、防治冠心病与中风等多种药理功能。另外,维生素C、类胡萝素、维生素E、α-硫辛酸、硒等物质也具有极好的抗氧化能力,它们都有强的抗氧化功能,并具有协同作用,产生更强的抗氧化功效。
紫马铃薯是营养及功能成分含量丰富且非常齐全的主粮和主要蔬菜作物。美国农业部研究中心的41号研究报告指出:“作为食品全脂奶粉和马铃薯两样便可以提供人体所需的一切营养”功能成分。其花青素含量为普通马铃薯的2~3倍,抗氧化活性比白肉马铃薯高2.5~3倍,多数品种花青素含量高达0.8mg~1mg/g,其中,花色苷组分六类七种,酰基花色苷具有良好的稳定性和抗氧化性能,但是加工为全粉过程中易氧化。其他主要的抗氧化剂有多酚、类胡萝卜素、维生素C、维生素E、α-硫辛酸、硒等。花色苷与其他抗氧化剂之间都具有协同作用。紫马铃薯黑金刚品种中多酚、黃酮含量分别为0.354%、0.28%。富硒地(9.16mg·kg-1)种植的马铃薯含硒量为0.98mg·kg-1,其抗脂质体抗氧化活性抑制率为88.34%,DPPH清除能力94.98%。
另外,研究显示,紫马铃薯内蛋白质含量丰富,其中所含氨基酸种类高达18种,包括精氨酸、粗氨酸等人体必需的氨基酸。
紫甘薯花青素含量品种间差异甚大,包含花色苷种类为10~21种,其中,酰化花色苷占总花色苷含量的90%左右,具很強的抗氧化作用。紫甘薯紫罗兰品种中花青素含量为0.411g.kg-1,还含有多酚0.425%、黃酮1.66%、维生素C5.96mg·hg-1、维生素E5.9mg·hg-1、β-胡萝卜素2.3mg·hg-1和脂肪0.16%。紫甘薯内硒含量高,硒含量是普通马铃薯的20倍,富硒地种植可高达0.6~1mg·kg-1,甘薯喷施硒肥含量可达到180μg·kg-1。硒是人体必需的元素之一(每人每天摄入人体的适量50~200μg),具有抗癌、保护心脏等功能,是谷氨酰甘肽过氧化物胺的组成部分,对清除体内自由基有特殊作用,可抑制癌细胞中DNA合成和癌细胞的分裂和生长可预防癌症的产生,还可增加机体的免疫力。
紫甘薯蛋白质含量稍低于普通品种,其中碳水化合物含量为25.06%,粗纤维含量为0.81%,多种营养成分都不低于普通品种,而且含有丰富的矿物元素,如K、Cu、Zn、Fe、Mn、Ca和Mg等。
山药自古以来就是药、食同源的重要中药、蔬菜和粮食作物,有些山区曾以其代粮充饥,1962年被国家列为44种国家级保护中药材品种之一,俗称“国药之宝”、“山药可治百病”,是多种成药中不可缺少的一味。
紫山药中花青素含量相对较低,但含有多种特殊的具有药用价值成分,如粘性多糖、皂甙和糖蛋白,还含有尿囊素、脂类、胆碱、植酸与多种荷尔蒙基本物质等功能有效成分,都有保健作用。粘性多糖是山药的主要有效成分,含量一般为2.15-2.92%(作为紫山药参考),分为中性与酸性两类多糖,由甘露糖、甘露聚糖、木糖、阿拉佰糖、葡萄糖和半乳糖组成,具有多种药理活性,如降血脂、调节免疫、抗肿瘤、抗病毒、抗衰老、抗凝血及抗突变等作用,对H2O2、O2、OH有较好旳清除效果,抗氧化活性強;皂甙是甘元为三萜或螺旋甾烷类化合物的一类糖苷。浙江所产的紫山药皂甙中的重要功能成分薯蓣皂苷元平均含量达2.14%,高于黄山药含量1.20%,药理研究表明,具有降血脂、改善心肌缺血抗衰老、抗菌消炎、抗肿瘤等作用;糖蛋白一般是由带分支旳寡糖与肽链共价连接而成的一类结合蛋白质是生物体内重要的生物大分子之一,其蛋白质含量约1.5%,糖蛋白水解得赖氨酸、组氨酸、精氨酸、天冬氨酸等十多种氨基酸,具有调节免疫抑制、肿瘤、降血糖、血脂、抗氧化及抗疲劳等显著的保健功能;尿嚢素具有促进细胞生长、加快伤口愈合、软化角质蛋白等功能。紫山药内蛋白质含量高,约为1.91g·hg-1,所含氨基酸丰富,18种氨基酸,其中8种人体必须的氨基酸含量为6.07%,紫山药含水量高,易腐烂,一般加工成全粉保存,加工过程中会损失一部分营养成分。
黑米所含的功能成分为花色苷、总黄酮、维生素E、胡萝卜素、多酚、咖啡酸和阿魏酸等,其中已发现的花青素共4类14种,含量高的黑香米原花青素达到2.12g·hg-1,供。多数黑米的营养成分高于白米,特别是紫糙米显著高于精白米,其所含营养成分为蛋白质11.5~15.2%、赖氨酸0.34%、色氨酸0.22%、硫氨素0.44mg/hg、脂肪2.5g/hg。紫黑米含有丰富的Fe、Mn和Zn,缺Fe会引起贫血,黑米具补血功能,常被称为“血米”、“药米”或“月子米”,多种黑米的平均含量8.532g·hg-1,大米中Fe的吸收率仅1%,但食用的糙紫米比精白米提高1.5倍以上。Mn是精氨酸等多种酶的组成成分,影响生长发育和寿命,紫黑米内Mn含量达28.4±5.9mg·hg-1,Zn是生命活动中160多种酶组成成分,紫黑米内Zn含量为29.6±5.8mg·hg-1,缺Zn会影响智力成长、食欲和生殖能力等。黑籼米水溶性好,较易消化,比紫黑糯米品种较少而珍贵,其黏性不如紫黑糯米,但黏性能达到挤压膨化加工技术的要求。
紫玉米花色苷组分为6类9~10种,其含量品种间差异较大,秘鲁紫玉米花色苷含量高达1640mg·hg-1,沈阳农业大学检测17种紫玉米粗提物平均含量1.52%。对于全株为紫色的品种(也有籽粒为黃色),其紫色茎杆、叶、苞叶、穗轴皆可提取大量的花青素,苞叶及穗轴花色苷含量高达93.77mg·g-1,具有其广阔的发展前景。黑糯玉米中黃酮与多酚含量分别为0.06%、0.175%。生命元素硒含量比黃玉米高67%。作为高硒食品玉米可达到0.49mg/kg,慈利县玉米富硒土壤种植高达2.342mg·kg-1,超国家标准20多倍(人体每人每天所需适宜的量50~200μg)。还原力1.66左右,清除自由基离子品种间差异较大,一般在67.6%~98.4%之间。玉米营养丰富而全面,含蛋白质9.88%、脂肪5.21%和粗纤维30.1%,含有17种氨基酸,其中8种必需氨基酸组成比例含量完全符合联合国粮农组织与世界卫生组织所提出的理想蛋白质模式食品,营养价值不亚于动物蛋白,具有提高记力及抗癌功能的赖氨酸含量为0.45%。紫玉米的营养含量不低于普通玉米,其微量元素含量高,超过其他谷类作物3~8倍,钾含量1.9~5.6%,比黄玉米(钾含量0.3%)高,人体普通缺钾尤其妇女。含铁及锌高,锌是其他谷物的3倍,是补铁、补锌的良品。紫黑糯玉米籽粒深黑,亮丽如珍珠,花青素的含量高达400mg·hg-1。
上述五种紫色作物内均含有抗氧化剂多酚、维生素C、类胡萝卜素、维生素E、α-硫酸锌、硒等营养成分,其中多酚包括花青素和黄酮,通过食疗来摄取上述营养成分,是最为绿色、经济的途径,上述作物的种植培育成本都不高,产量大,容易获得,因此如何在保持口感的同时,尽可能地保存各原料中的功能成分,将上述营养物质融合富集到一种食品中,使得各功能成分的协同作用,获得一种抗氧化作用更强的食品,显得尤为重要,这样也能对这些农产品的深加工问题提供一条新途径,提高其经济价值。
发明内容
本发明的目的是通过科学、合理的配比,充分发挥紫甘薯、黑米、紫马铃薯、紫玉米和紫山药五种原料中营养成分的作用,通过挤压膨化加工,使各功能成分融合到一起,形成各功能成分间更多的构效、量效关系及协同作用,发挥更强的抗氧化作用,获得一种抗氧化作用强的五紫速食粥米。
一种五紫速食粥米,按质量份含有紫甘薯全粉28~32份、黑米全粉27~31份、紫马铃薯全粉13~22份或含有13~22份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉12~21份、紫山药全粉11~20份,所述紫马铃薯新鲜浆料的固液比为1:1~4:1。
优选地,所述五紫速食粥米按质量份含有紫甘薯全粉30份、黑米全粉28份、紫马铃薯全粉15份、紫玉米全粉14份、紫山药全粉13份。
优选地,所述五紫速食粥米按质量份含有紫甘薯全粉30份、黑米全粉28份、含有15份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉14份、紫山药全粉13份,紫马铃薯不经制作全粉的过程而直接以新鲜浆料形式加入,可有效避免长时间与空气接触而使得花青素氧化损失。
优选地,所述紫玉米为紫糯玉米,所述黑米为黑籼米,选用花青素含量高和黏性强的品种,可以在提高产品抗氧化性的同时,提高原料黏性,以便于挤压成型。
优选地,所述五紫速食粥米还含有5~30份添加物,添加物为紫玉米植株花青素提取物、黑米皮和紫黑糯玉米皮中的一种或多种,添加物直接添加在五紫速食粥米成品中。
本发明的五紫速食粥米通过合理的配比将上述五种原料混合在一起,使得各组分中的功能成分富集在一起,营养更丰富,通过一种食品即可摄入多种类型的营养物质,各功能成分间具有构效及量效关系,并发挥其协同作用,增强五紫速食粥米的抗氧化保健功能。
上述的五紫速食粥米的制作工艺,包括如下步骤:
(1)首先,按配比分别称取经粉碎达到80目细度的紫甘薯全粉、黑米全粉、紫马铃薯全粉或新鲜浆料、紫玉米全粉、紫山药全粉,混合均匀,获得全粉混合物;
(2)向步骤1中获得的全粉混合物中加入0.2~0.25倍质量的水,调和,获得全粉浆料;
(3)然后,在140℃、8Mpa条件下,挤压成形1~2min,在185~208℃条件下烘干后,获得具有一定形状的五紫速食粥米粗品;
(4)将步骤3中获得的粗品在140℃条件下膨化处理1~2min,在185~208℃条件下烘干,获得五紫速食粥米成品。
优选地,所述步骤3中挤压成形处理的时间为1min。
优选地,所述步骤3和步骤4中烘干温度为185~195℃。
优选地,所述步骤4中五紫速食粥米成品的形状为圆圈型、片型、珠型、星型、粒型、条型中的一种。
优选地,所述步骤4中挤压膨化处理的时间为1min。
本发明的制作过程中,采用合适的烘干温度,可以减少花青素等功能成分因高温而过多损失,尽可能地保留功能成分,并防止产品变为糊焦味和苦味。
本发明具有如下优点:
(1)风味好,口感佳。本发明的五紫速食粥米质酥脆、细腻,具有紫甘薯、紫马铃薯特有的芳香、玉米的清香以及黑米、紫玉米的烘烤香味,还具有紫甘薯、紫马铃薯和紫玉米的甜味。
(2)抗氧化功能强,原花青素含量可达5.43mg·g-1,营养丰富,可满足不同人体的需要。本发明的五紫速食粥米含有花青素、黄酮、多酚及硒等抗氧化性强的功能成分,各功能成分协同作用,提高了产品的抗氧化性能。同时,本发明的五紫速食粥米含有丰富的蛋白质、碳水化合物、膳食纤维和矿物元素,能够满足人体的日常营养需求。
(3)携带、食用方便,既可随时干吃,也可用热水泡食。
(4)加工过程中,营养损失少,容易被人体吸收,生产效率高,原料利用率高,便于长期保存。
(5)还可添加菜和调味品,以满足不同营养和多种囗味的需要。
(6)脂肪含量低,非油炸食品,健康安全。
附图说明
图1是本发明的五紫速食粥米的制作工艺流程图。
图2是本发明的不同形状的五紫速食粥米成品的实体图。
图3是本发明的五紫速食粥米圆圈型成品的实体图。
图4是本发明的五紫速食粥米片型成品的实体图。
图5是本发明的五紫速食粥米珠型成品的实体图。
图6是本发明的五紫速食粥米星型成品的实体图。
图7是本发明的五紫速食粥米粒型成品的实体图。
图8是本发明的五紫速食粥米条型成品的实体图。
具体实施方式
下面结合附图和实施例对本发明作进一步说明。
对比例1
本对比例中,五紫速食粥米的按质量份含有紫甘薯全粉30份、紫米全粉28份、紫马铃薯全粉15份、紫玉米全粉14份、紫山药全粉13份。
本对比例的五紫速食粥米的制作工艺,包括如下步骤:
(1)首先,按配比分别称取经粉碎达到80目细度的紫甘薯全粉、紫米全粉、紫马铃薯全粉、紫玉米全粉、紫山药全粉,混合均匀,获得全粉混合物;
(2)向步骤1中获得的全粉混合物中加入0.25倍质量的水,调和,获得全粉浆料;
(3)然后,在140℃、8Mpa条件下,挤压成形1min,在190℃条件下烘干后,获得具有一定形状的粗品;
(4)将步骤3中获得的粗品在140℃条件下膨化处理1min,在190℃条件下烘干,获得可速食的五紫产品。
检测显示,该五紫速食粥米中黄酮质量百分含量为0.465%,原花青素含量为1.48mg·g-1。
实施例1
本实施例中,五紫速食粥米的按质量份含有紫甘薯全粉30份、黑米全粉28份、紫马铃薯全粉15份、紫玉米全粉14份、紫山药全粉13份。
本实施例的五紫速食粥米的制作工艺,包括如下步骤:
(1)首先,按配比分别称取经粉碎达到80目细度的紫甘薯全粉、黑米全粉、紫马铃薯全粉、紫玉米全粉、紫山药全粉,混合均匀,获得全粉混合物;
(2)向步骤1中获得的全粉混合物中加入0.25倍质量的水,调和,获得全粉浆料;
(3)然后,在140℃、8Mpa条件下,挤压成形1min,在190℃条件下烘干后,获得具有一定形状的粗品;
(4)将步骤3中获得的粗品在140℃条件下膨化处理1min,在190℃条件下烘干,获得可速食的五紫产品。
本实施例中,步骤4中获得的五紫速食粥米为圆圈型(见图3),也可根据需要,将五紫速食粥米加工成其他形状,如片型、珠型、星型、粒型和条型等。
检测显示,该五紫速食粥米中黄酮质量百分含量为0.949%,原花青素含量提高到4.89mg·g-1。
还原力测定实验
检测方法:取实施例1中所得五紫速食粥米为样品,加入30%的乙醇溶液,以固液比为1:100超声提取10分钟,等浓度梯度稀释到固液比为1:200、1:400、1:800、1:1600,分别取1mL上述溶液于试管中,依次加入磷酸盐缓冲液0.2mol/L、1g/100mL铁氰化钾2.5mL,混匀,在50℃的水浴中保温20min,再加入10g/100mL的三氯乙酸2.5mL,混匀,以3000r/min离心10min后,取上清液2.5mL于试管中,加去离子水2.5mL和0.1g/100mL三氯化铁0.5mL,常温反应5min后于700nm波长处,测定吸光度(做3次平行实验),检测结果如表1所示。
表1 还原力测定结果
固液比 | 1:100 | 1:200 | 1:400 | 1:800 | 1:1600 |
还原能力 | 0.623 | 0.357 | 0.206 | 0.118 | 0.068 |
DPPH自由基清除实验
检测方法:首先,取适量实施例1中五紫速食粥米成品,将样品用30%的乙醇溶解,以固液比为1:100超声提取10min,等浓度梯度稀释到固液比为1:200、1:400、1:800、1:1600。分别取3mL上述溶液于试管中,加入2mL0.2mol/L的DPPH溶液,混匀后,避光静置30min,在517nm波长处测定吸光度,并计算清除率,测定结果如表2所示。
表2 DPPH自由基清除实验结果
固液比 | 1:100 | 1:200 | 1:400 | 1:800 | 1:1600 |
清除率(%) | 87.6 | 86.94 | 85.96 | 65.59 | 30.06 |
H2O2的清除实验
取适量实施例1中五紫速食粥米成品,用30%的乙醇,以固液比为1:100超声提取10分钟,等浓度梯度稀释到固液比为1:200、1:400、1:800、1:1600。分别取2.5mL上述溶液于试管中,加入2.5mL10mmol/L的H2O2(PH=7.4)溶液,混合均匀后,在230nm波长处测定吸光度,并计算清除率,测定结果如表3所示。
表3 H2O2的清除实验结果
固液比 | 1:100 | 1:200 | 1:400 | 1:800 | 1:1600 |
清除率(%) | 98.03 | 70.87 | 38.53 | 20.03 | 9.91 |
以上实验结果表明,实施例1的五紫速食粥米具有良好的抗氧化性能。
实施例2
本实施例中,五紫速食粥米的按质量份含有紫甘薯全粉30份、黑米全粉28份、含有15份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉14份、紫山药全粉13份和紫玉米植株花青素提取物10份,其中紫马铃薯新鲜浆料的固液比为2:1。
本实施例的五紫速食粥米的制作工艺,包括如下步骤:
(1)首先,按配比分别称取经粉碎达到80目细度的紫甘薯全粉、黑米全粉、紫马铃薯新鲜浆料、紫玉米全粉、紫山药全粉,混合均匀,获得全粉混合物;
(2)向步骤1中获得的全粉混合物中加入0.25倍质量的水,调和,获得全粉浆料;
(3)然后,在140℃、8Mpa条件下,挤压成形1min,在190℃条件下烘干后,获得具有一定形状的粗品;
(4)将步骤3中获得的粗品在140℃条件下膨化处理1min,在190℃条件下烘干,获得可速食的五紫产品,添加10份质量的黑米皮获得含有添加物的五紫速食粥米。
检测显示,该五紫速食粥米中黄酮质量百分含量为1.117%,原花青素含量达到5.43mg·g-1。
Claims (10)
1.一种五紫速食粥米,其特征在于,按质量份含有紫甘薯全粉28~32份、黑米全粉27~31份、紫马铃薯全粉13~22份或含有13~22份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉12~21份、紫山药全粉11~20份,所述紫马铃薯新鲜浆料的固液比为1:1~4:1。
2.根据权利要求1所述的五紫速食粥米,其特征在于,所述五紫速食粥米按质量份含有紫甘薯全粉30份、黑米全粉28份、紫马铃薯全粉15份、紫玉米全粉14份、紫山药全粉13份。
3.根据权利要求1所述的五紫速食粥米,其特征在于,所述五紫速食粥米按质量份含有紫甘薯全粉30份、黑米全粉28份、含有15份紫马铃薯全粉的紫马铃薯新鲜浆料、紫玉米全粉14份、紫山药全粉13份。
4.根据权利要求1所述的五紫速食粥米,其特征在于,所述紫玉米为紫糯玉米,所述黑米为黑籼米。
5.根据权利要求1~4任一项所述的五紫速食粥米,其特征在于,所述五紫速食粥米还含有5~30份添加物,添加物为紫玉米植株花青素提取物、黑米皮和紫黑糯玉米皮中的一种或多种,添加物直接添加在五紫速食粥米成品中。
6.一种如权利要求1~4任一项所述的五紫速食粥米的制作工艺,其特征在于,包括如下步骤:
(1)首先,按配比分别称取经粉碎达到80目细度的紫甘薯全粉、黑米全粉、紫马铃薯全粉或新鲜浆料、紫玉米全粉、紫山药全粉,混合均匀,获得全粉混合物;
(2)向步骤1中获得的全粉混合物中加入0.2~0.25倍质量的水,调和,获得全粉浆料;
(3)然后,在140℃、5~8MPa条件下,挤压成形1~2min后,再在185~208℃条件下烘干,获得五紫速食粥米粗品;
(4)将步骤3中获得的粗品在140℃条件下膨化处理1~2min后,再在185~208℃条件下烘干,获得可速食的五紫速食粥米成品。
7.根据权利要求6所述的五紫速食粥米的制作工艺,其特征在于,所述步骤3中挤压成形处理的时间为1min。
8.根据权利要求6所述的五紫速食粥米的制作工艺,其特征在于,所述步骤3和步骤4中烘干温度为185~195℃。
9.根据权利要求6所述的五紫速食粥米的制作工艺,其特征在于,所述步骤4中获得的五紫速食粥米成品的形状为圆圈型、片型、珠型、星型、粒型和条型中的一种。
10.根据权利要求6所述的五紫速食粥米的制作工艺,其特征在于,所述步骤4中挤压膨化处理的时间为1min。
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