CN106923166A - 一种精制改性杂粮面粉的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明是关于一种精制改性杂粮面粉的加工方法，其特征在于由下列步骤组成：杂粮预处理→改性→预混→均质→干燥。本发明的一种精制改性杂粮面粉的加工方法，采用膨化技术使原本粗硬杂粮的组织结构变得蓬松柔软，在膨化过程中产生的美拉德反应增加了食品的色、香、味。与小麦粉复合搭配后，增强主食的营养丰富度，同时易于消化吸收。
Description
技术领域
本发明涉及食品原料加工领域，主要涉及一种精制改性杂粮面粉的加工方法。
背景技术
面粉灰分含量是鉴定面粉品质优劣的重要指标之一。面粉灰分的测定对指导面粉加工以及区分面粉品质具有重要的意义。粉加工精度越高，面粉灰分就越低。灰分会影响到面粉的使用性能和内在品质。研究表明，麸星可使面条失去光泽，易与多酚酶类起作用，使其中的酪氨酸和多酚类物质氧化成黑色素类物质。小麦粉黏度特性是指一定量的小麦粉与水混合后因加热、高温、冷却过程中，发生黏滞性变化所形成淀粉浆的糊化黏度谱，反映了小麦粉化学、热变性作用。由于面粉中淀粉粒的吸水溶胀和崩解，淀粉在加热时会糊化和凝胶化，同时体系的黏度也会发生明显的变化。因来源或内在质量的不同，各种物料在加热糊化时的黏度变化往往有很大的差异。因此，在食品科学研究中经常以糊化特性和黏度分析作为判断淀粉或含淀粉食品质量的重要依据。黏度特性不仅反映了小麦粉淀粉的糊化特性，还可以从一定程度上反映样品的淀粉酶活性，是衡量小麦粉品质和食品加工品质的主要指标。李佳佳在《杂粮配粉对小麦粉品质的影响》中通过不同杂粮粉添加量对小麦粉影响进行对比研究，希望能为系统粉的生产提供一定的参考依据。
发明内容
本发明为了丰富主食面粉的营养成分，提高杂粮的口感，增进营养物质的吸收，提供一种精制改性杂粮面粉的加工方法。
一种精制改性杂粮面粉的加工方法，其特征在于它是由下述步骤组成：
将高粱除杂清洗后干燥，粗粉碎至20-40目；将预处理高粱粗粉加入2-3倍量水，待其水分平衡后，放入双螺旋杆挤压机中进行挤压膨化，膨化后经冷却，干燥得改性杂粮粉；将改性高粮粉与红薯粉等比例混合，粉碎过100-120目筛，再与高筋小麦粉以1:3-5的比例混合，得改性杂粮面粉；将改性杂粮面粉用10-50%的乙醇溶液稀释，高速搅拌均匀，用高压过滤法滤除不容物；通过喷雾干燥法进行干燥，所得面粉筛分后，干燥保存。
本发明的优点是：
本发明的一种精制改性杂粮面粉的加工方法，膨化技术不仅改变了高粱的外形，也改变了内部的分子结构，膨化技术使淀粉彻底熟化，蛋白质彻底变性，膨化食品内呈多孔状结构，水化率显著提高，有利于胃肠消化酶的渗入，从而提高了营养素的消化吸收率；采用膨化技术可使原本粗硬的组织结构变得蓬松柔软，在膨化过程中产生的美拉德反应增加了食品的色、香、味。因此，膨化技术有利于粗粮细作，改善食品品质；高粱经高温高压处理后，可起到消毒杀菌的作用，有利于提高食品的储存稳定性。本发明通过添加红薯粉，丰富膳食纤维、维生素以及微量元素，增进口感绵甜度，弥补单一粗粮的不足。均质时通过一定浓度的乙醇溶液进行稀释，可抑制杂菌生长，同时乙醇溶液易于蒸发，有利于喷雾干燥。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种精制改性杂粮面粉的加工方法，其特征在于它是由下述步骤组成：
将高粱除杂清洗后干燥，粗粉碎至20目；将预处理高粱粗粉加入2倍量水，待其水分平衡后，放入双螺旋杆挤压机中进行挤压膨化，膨化后经冷却，干燥得改性杂粮粉；将改性高粮粉与红薯粉等比例混合，粉碎过120目筛，再与高筋小麦粉以1:3的比例混合，得改性杂粮面粉；将改性杂粮面粉用50%的乙醇溶液稀释，高速搅拌均匀，用高压过滤法滤除不容物；通过喷雾干燥法进行干燥，所得面粉筛分后，干燥保存。
Claims (6)
1.一种精制改性杂粮面粉的加工方法，其特征在于它是由下述步骤组成：杂粮预处理→改性→预混→均质→干燥。
2.根据权利要求1所述的一种改性杂粮面粉的加工方法，其特征在于杂粮预处理过程为：将高粱除杂清洗后干燥，粗粉碎至20-40目。
3.根据权利要求1所述的一种精制改性杂粮面粉的加工方法，其特征在于改性过程为：将预处理高粱粗粉加入2-3倍量水，待其水分平衡后，放入双螺旋杆挤压机中进行挤压膨化，膨化后经冷却，干燥得改性杂粮粉。
4.根据权利要求1所述的一种精制改性杂粮面粉的加工方法，其特征在于预混过程为：将改性高粮粉与红薯粉等比例混合，粉碎过100-120目筛，再与高筋小麦粉以1:3-5的比例混合，得改性杂粮面粉。
5.根据权利要求1所述的一种精制改性杂粮面粉的加工方法，其特征在于均质过程为：将改性杂粮面粉用10-50%的乙醇溶液稀释，高速搅拌均匀，用高压过滤法滤除不容物。
6.根据权利要求1所述的一种精制改性杂粮面粉的加工方法，其特征在于干燥过程为：通过喷雾干燥法进行干燥，所得面粉筛分后，干燥保存。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853567A (zh) * | 2017-11-24 | 2018-03-30 | 淮南市春风粮油食品有限公司 | 一种杂粮高筋面粉的加工方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140062909A (ko) * | 2012-11-15 | 2014-05-27 | 충청북도 (관리부서:충청북도 농업기술원) | 생리활성이 높은 수수 가공방법 및 이를 이용한 가공제품 |
| CN104799163A (zh) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | 一种含膨化高粱全谷物预混饺子粉及其制备方法 |
| CN105284983A (zh) * | 2015-09-14 | 2016-02-03 | 宁夏五朵梅食品股份有限公司 | 一种杂粮面包粉及其制备方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20140062909A (ko) * | 2012-11-15 | 2014-05-27 | 충청북도 (관리부서:충청북도 농업기술원) | 생리활성이 높은 수수 가공방법 및 이를 이용한 가공제품 |
| CN104799163A (zh) * | 2015-01-30 | 2015-07-29 | 西北农林科技大学 | 一种含膨化高粱全谷物预混饺子粉及其制备方法 |
| CN105284983A (zh) * | 2015-09-14 | 2016-02-03 | 宁夏五朵梅食品股份有限公司 | 一种杂粮面包粉及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107853567A (zh) * | 2017-11-24 | 2018-03-30 | 淮南市春风粮油食品有限公司 | 一种杂粮高筋面粉的加工方法 |
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