CN107319292A - 一种无蔗糖高纤复合苦荞麦酥及其制备方法 - Google Patents
一种无蔗糖高纤复合苦荞麦酥及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种无蔗糖高纤复合苦荞麦酥及其制备方法,其配方为苦荞麦粉15~25份、青稞粉10~14份、燕麦粉10~14份、坚果14~16份、低聚异麦芽糖浆15~20份、抗性糊精10~12份、食用油10~12份、海藻糖3~5份、羧甲基纤维素钠 0.8~1.2份、阿拉伯胶0.5~0.9份、单硬脂酸甘油酯0.3~0.5份、水50~60份;其制备工艺步骤有熟化、粘合、成型、切分、干燥、冷却和包装。本发明所述方法具有工艺简单、生产周期短、易于工业化生产的特点,制备的产品营养全面,富含膳食纤维、益生元和油酸,不含蔗糖,口感酥脆,适合于各类人群,尤其是便秘者、肥胖者以及糖尿病和冠心病患者食用。
Description
技术领域
本发明涉及食品加工技术领域,更具体的说,是涉及一种无蔗糖高纤复合苦荞麦酥及其制备方法。
背景技术
我国苦荞麦资源丰富,主要分布在我国的四川、云南、贵州等地区。苦荞麦富含膳食纤维、B族维生素、多种矿物质和芦丁,其中芦丁是苦荞麦具有抗氧化、抗肿瘤、降血脂、降血糖等功效的主要成分。目前,苦荞麦产品主要以初级加工产品为主,产品附加值较低。开发方便型苦荞麦营养食品不仅能为其深加工利用提供有效途径,而且可满足国内外市场对营养健康食品日益增长的需求。
目前,国内有关苦荞麦酥生产技术的研究极少,有关燕麦糖的生产技术报道较多。申请号为CN201410405026.4公开了一种麦片巧克力的制作方法,制备的工艺步骤包括巧克力酱的制作、复合麦片的制作、混料、浇模、冷却等,采用高温滚筒干燥方式对复合麦片同时进行糊化和干燥,得到了一种香气浓郁、酥脆化渣的麦片巧克力。然而,由于巧克力酱配料中起酥油和植脂末的重量份高达55份,故该产品的油脂含量高。另外,该方法中使用了易于消化吸收、具有较高升血糖指数的葡萄糖、白砂糖和麦芽糖浆为甜味剂,因此制备的产品具有高糖、高油和高能量的特点,不适合于肥胖人群以及糖尿病和冠心病患者食用。
发明内容
本发明的目的是克服现有技术的不足,提供一种无蔗糖高纤复合苦荞麦酥及其制备方法,丰富杂粮方便食品种类。
一种无蔗糖高纤复合苦荞麦酥,其特征在于其配料时的组分及各组分的质量份为:苦荞麦粉15~25份、青稞粉10~14份、燕麦粉10~14份、坚果14~16份、低聚异麦芽糖浆15~20份、抗性糊精10~12份、食用油10~12份、海藻糖3~5份、羧甲基纤维素钠 0.8~1.2份、阿拉伯胶0.5~0.9份、单硬脂酸甘油酯0.3~0.5份、水50~60份;
其制备工艺步骤如下:
(1)谷物粉的熟化
将苦荞麦粉、青稞粉、燕麦粉与海藻糖混匀后加入其总质量1.3~1.5倍的饮用水和食用油总量的80%~85%的食用油,搅拌成糊状后涂成厚度为1~3 mm的膜,于160~350 W微波功率下保持8~12 min,冷却后捣碎成片状,得到复合苦荞麦片;
(2)混料、成型、切分
将步骤(1)得到的复合苦荞麦片与坚果混合均匀,在搅拌下趁热倒入粘合剂,搅匀后迅速倒入模具中压制成型,冷却后进行切分,得到复合苦荞麦块;
所述粘合剂是将食用油总量的15%~20%的食用油加热至64~70℃后加入单硬脂酸甘油酯,搅拌溶解后加入羧甲基纤维素钠、阿拉伯胶、抗性糊精与低聚异麦芽糖浆的混合物,搅匀后于75~85℃下保持4~8 min;
(3)干燥、冷却、包装
将步骤(2)得到的复合苦荞麦块于160 W~350 W微波功率下干燥6~10 min,冷却至室温,包装得到无蔗糖高纤复合苦荞麦酥。
上述技术方案中,苦荞麦粉、青稞粉和燕麦粉的粒径为0.12~0.15 mm。
上述技术方案中,坚果为白芝麻、黑芝麻或粒度为4~8 mm花生粒中的任何一种或其组合。
上述技术方案中,食用油为橄榄油、油茶籽油的任何一种或其组合。
上述技术方案中,复合苦荞麦片的长为4~6 mm、宽为3~5 mm。
上述技术方案中,复合苦荞麦块的大小为35 mm×15 mm×5 mm~40 mm×20 mm×10 mm。
与现有技术相比,本发明具有以下有益效果:
1、本发明的无蔗糖高纤复合苦荞麦酥的原辅料配比中,加入了青稞、燕麦和坚果,不但可以提高产品的营养价值,还能适当减轻苦荞麦的苦味,丰富其口感;利用海藻糖可掩盖异味、增加美味的特性,针对苦荞麦苦涩味明显的问题,加入海藻糖以减弱其苦涩味;橄榄油和油茶籽油均富含油酸,不仅具有较高的稳定性,而且还具有保护心血管,预防动脉粥样硬化等作用,其适量使用不仅可降低复合苦荞麦糊的粘度,有利于调糊操作,而且能增强苦荞麦酥的酥脆口感,同时还可进一步丰富产品的营养,增强其降血脂和保护血管的保健作用。
2、本发明的无蔗糖高纤复合苦荞麦酥的复合粘合剂中,以羧甲基纤维素钠(CMC-Na)和阿拉伯胶为主要粘合成分,低聚异麦芽糖浆为辅助粘合成分,抗性糊精为填充物。利用阿拉伯胶水溶性好、溶液粘度低以及与CMC-Na具有良好的协同增效作用,将二者进行复配使用可以形成水溶性强、黏度适中的溶液。低聚异麦芽糖和抗性糊精均能促进人体内双歧杆菌的生长繁殖,具有改善肠道菌丛、缓解便秘、预防肠癌、促进钙吸收等作用。此外,抗性糊精、阿拉伯胶、CMC-Na和低聚异麦芽糖均为可溶性膳食纤维,属于不易消化吸收的低热量物料,其添加可进一步增加产品的膳食纤维含量,增强其改善肠道菌丛的功能。
3、本发明中采用微波法对苦荞复合糊同时进行糊化和干燥,与热风烘烤糊化相比,微波糊化的速度更快,糊化效率更高,营养与活性成分损失更小。
4、本发明中采用微波法对成型后的苦荞麦酥进行干燥,与热风干燥相比,微波干燥的速度更快,干燥效率更高。
5、本发明的无蔗糖高纤复合苦荞麦酥营养全面,富含膳食纤维、益生元和油酸,不含蔗糖,香脆可口,适合于各类人群,尤其是便秘者、肥胖者以及糖尿病和冠心病患者食用。
6、本发明方法工艺简单,生产周期短,易于工业化生产。
具体实施方式
下面通过实施例对本发明进行具体描述。有必要指出的是本实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术熟练人员可以根据上述本发明的内容进行一些非本质的改进和调整。
实施例1
本实施例中,无蔗糖高纤复合苦荞麦酥的配料为苦荞麦粉17 kg、青稞粉12 kg、燕麦粉12 kg、花生碎15 kg、低聚异麦芽糖浆16 kg、抗性糊精11 kg、橄榄油11 kg、海藻糖4 kg、羧甲基纤维素钠 0.9 kg、阿拉伯胶0.6 kg、单硬脂酸甘油酯0.4 kg、饮用水55 kg;
其制备工艺步骤如下:
(1)谷物粉的熟化
将17 kg苦荞麦粉、12 kg青稞粉、12 kg燕麦粉与4 kg海藻糖混匀后加入55 kg饮用水和9 kg橄榄油,搅拌成糊状后均匀涂成厚度为2 mm的膜,于250 W微波功率下保持10 min,冷却后捣碎成片状,得到复合苦荞麦片;
(2)混料、成型、切分
将步骤(1)得到的复合苦荞麦片与15 kg花生碎混合均匀后在搅拌下趁热倒入粘合剂,搅拌均匀后迅速倒入模具中压制成型,冷却后进行切分,得到35 mm×15 mm×10 mm大小的复合苦荞麦块;
所述粘合剂是将2 kg橄榄油加热至65℃后加入0.4 kg单硬脂酸甘油酯,搅拌溶解后加入0.9 kg羧甲基纤维素钠、0.6 kg阿拉伯胶、11 kg抗性糊精和16 kg低聚异麦芽糖浆的混合物,搅拌均匀后于80℃水浴中保持6 min;
(3)干燥、冷却、包装
将步骤(2)得到的复合苦荞麦块于250 W微波功率下干燥8 min,冷却至室温,包装得到无蔗糖高纤复合苦荞麦酥。
实施例2
本实施例中,无蔗糖高纤复合苦荞麦酥的配料为苦荞麦粉15 kg、青稞粉10 kg、燕麦粉10 kg、黑芝麻14 kg、低聚异麦芽糖浆15 kg、抗性糊精10 kg、油茶籽油10 kg、海藻糖3 kg、羧甲基纤维素钠 0.8 kg、阿拉伯胶0.5 kg、单硬脂酸甘油酯0.3 kg、饮用水50 kg;
其制备工艺步骤如下:
(1)谷物粉的熟化
将15 kg苦荞麦粉、10 kg青稞粉、10 kg燕麦粉与3 kg海藻糖混匀后加入50 kg饮用水和8 kg油茶籽油,搅拌成糊状后均匀涂成厚度为1 mm的膜,于350 W微波功率下保持8 min,冷却后捣碎成片状,得到复合苦荞麦片;
(2)混料、成型、切分
将步骤(1)得到的复合苦荞麦片与14 kg黑芝麻混合均匀后在搅拌下趁热倒入粘合剂,搅拌均匀后迅速倒入模具中压制成型,冷却后进行切分,得到35 mm×15 mm×5 mm大小的复合苦荞麦块;
所述粘合剂是将2 kg油茶籽油加热至64℃后加入0.3 kg单硬脂酸甘油酯,搅拌溶解后加入0.8 kg羧甲基纤维素钠、0.5 kg阿拉伯胶、10 kg抗性糊精和15 kg低聚异麦芽糖浆的混合物,搅拌均匀后于85℃水浴中保持4 min;
(3)干燥、冷却、包装
将步骤(2)得到的复合苦荞麦块于350 W微波功率下干燥6 min,冷却至室温,包装得到无蔗糖高纤复合苦荞麦酥。
实施例3
本实施例中,无蔗糖高纤复合苦荞麦酥的配料为苦荞麦粉25 kg、青稞粉14 kg、燕麦粉14 kg、花生碎10 kg、白芝麻6 kg、低聚异麦芽糖浆20 kg、抗性糊精12 kg、油茶籽油10 kg、橄榄油2 kg、海藻糖5 kg、羧甲基纤维素钠 1.2 kg、阿拉伯胶0.9 kg、单硬脂酸甘油酯0.5kg、饮用水60 kg;
其制备工艺步骤如下:
(1)谷物粉的熟化
将25 kg苦荞麦粉、14 kg青稞粉、14 kg燕麦粉与5 kg海藻糖混匀后加入60 kg饮用水和10 kg油茶籽油,搅拌成糊状后均匀涂成厚度为3 mm的膜,于160 W微波功率下保持12min,冷却后捣碎成片状,得到复合苦荞麦片;
(2)混料、成型、切分
将步骤(1)得到的复合苦荞麦片与10 kg花生碎和6 kg白芝麻混合均匀后在搅拌下趁热倒入粘合剂,搅拌均匀后迅速倒入模具中压制成型,冷却后进行切分,得到40 mm×20 mm×10 mm大小的复合苦荞麦块;
所述粘合剂是将2 kg橄榄油加热至70℃后加入0.5 kg单硬脂酸甘油酯,搅拌溶解后加入1.2 kg羧甲基纤维素钠、0.9 kg阿拉伯胶、12 kg抗性糊精和20 kg低聚异麦芽糖浆的混合物,搅拌均匀后于75℃水浴中保持8 min;
(3)干燥、冷却、包装
将步骤(2)得到的复合苦荞麦块于160 W微波功率下干燥10 min,冷却至室温,包装得到无蔗糖高纤复合苦荞麦酥。
Claims (6)
1.一种无蔗糖高纤复合苦荞麦酥,其特征在于其配料时的组分及各组分的质量份为:苦荞麦粉15~25份、青稞粉10~14份、燕麦粉10~14份、坚果14~16份、低聚异麦芽糖浆15~20份、抗性糊精10~12份、食用油10~12份、海藻糖3~5份、羧甲基纤维素钠 0.8~1.2份、阿拉伯胶0.5~0.9份、单硬脂酸甘油酯0.3~0.5份、水50~60份;
其制备工艺步骤如下:
(1)谷物粉的熟化
将苦荞麦粉、青稞粉、燕麦粉与海藻糖混匀后加入其总质量1.3~1.5倍的饮用水和食用油总量的80%~85%的食用油,搅拌成糊状后涂成厚度为1~3 mm的膜,于160~350 W微波功率下保持8~12 min,冷却后捣碎成片状,得到复合苦荞麦片;
(2)混料、成型、切分
将步骤(1)得到的复合苦荞麦片与坚果混合均匀,在搅拌下趁热倒入粘合剂,搅匀后迅速倒入模具中压制成型,冷却后进行切分,得到复合苦荞麦块;
所述粘合剂是将食用油总量的15%~20%的食用油加热至64~70℃后加入单硬脂酸甘油酯,搅拌溶解后加入羧甲基纤维素钠、阿拉伯胶、抗性糊精与低聚异麦芽糖浆的混合物,搅匀后于75~85℃下保持4~8 min;
(3)干燥、冷却、包装
将步骤(2)得到的复合苦荞麦块于160 W~350 W微波功率下干燥6~10 min,冷却至室温,包装得到无蔗糖高纤复合苦荞麦酥。
2.根据权利要求1所述无蔗糖高纤复合苦荞麦酥,其特征在于所述苦荞麦粉、青稞粉和燕麦粉的粒径为0.12~0.15 mm。
3.根据权利要求1所述无蔗糖高纤复合苦荞麦酥,其特征在于所述坚果为白芝麻、黑芝麻或粒度为4~8 mm的花生粒中的任何一种或其组合。
4.根据权利要求1所述无蔗糖高纤复合苦荞麦酥,其特征在于所述食用油为橄榄油、油茶籽油的任何一种或其组合。
5.根据权利要求1所述无蔗糖高纤复合苦荞麦酥,其特征在于所述复合苦荞麦片的长为4~6 mm、宽为3~5 mm。
6.根据权利要求1所述无蔗糖高纤复合苦荞麦酥,其特征在于所述复合苦荞麦块的大小为35 mm×15 mm×5 mm~40 mm×20 mm×10 mm。
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