CN107348360A - 胚芽米及其加工方法 - Google Patents
胚芽米及其加工方法 Download PDFInfo
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- CN107348360A CN107348360A CN201710671235.7A CN201710671235A CN107348360A CN 107348360 A CN107348360 A CN 107348360A CN 201710671235 A CN201710671235 A CN 201710671235A CN 107348360 A CN107348360 A CN 107348360A
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Abstract
本发明公开了一种胚芽米及其加工方法,包含:胚芽米50‑60、马铃薯全粉30‑40、粘玉米10‑15、南瓜子5‑8、燕麦10‑15、山核桃仁5‑8、山药5‑12、甜杏仁2‑5、卷心菜8‑12、木瓜5‑8、西瓜皮5‑8、百合5‑8、去芯莲子5‑8、青稞8‑12、魔芋粉5‑7、赤小豆8‑12、桃胶5‑8、大豆6‑10以及菜瓜5‑8。方法为将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞浸泡后粉碎得到第一混合粉浆;将山核桃仁去皮后与山药、甜杏仁、百合和桃胶混合加水粉碎得到第二混合粉浆;将卷心菜、木瓜、菜瓜、西瓜皮等烘干并粉碎得到蔬果干粉;将大豆和赤小豆制成发酵豆浆;将第一混合粉浆、第二混合粉浆和发酵豆浆按份混合,脱水低温干燥,得胚芽米粉;将胚芽米粉、马铃薯全粉和蔬果干粉按重量份混合制粒烘干后得胚芽米。
Description
技术领域
本发明涉及食品的加工技术领域,特别涉及一种胚芽米及其加工方法。
背景技术
大米是我国居民喜好的主食之一,但随着谷类加工精度的提高,精米米饭中膳食纤维和矿物质等营养成分损失严重,已不能满足居民对膳食纤维等营养均衡膳食日益增长的需求。而糙米虽然营养丰富,但是米质过硬,口感粗糙,给人糠的感觉,且营养成分不易被人体吸收,但是经过不断的研究发现,糙米进行发芽处理后制得的发芽糙米,即胚芽米能够很好的解决糙米口感粗糙的问题,且糙米发芽后,营养成分含量丰富,并易被人体吸收。
马铃薯具有很高的营养价值,是全球公认的全营养食品,其蛋白质营养价值高,可消化成分高,易被人体吸收,其品质与动物蛋白相近,含有18种氨基酸,包括精氨酸、组氨酸、异亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、酪氨酸、缬氨酸等人体不能自身合成的必需氨基酸,可与鸡蛋媲美。同时,马铃薯中还含有丰富的维生素,如:胡萝卜素、维生素C、硫胺素、核黄素、尼克酸等,还含有如钙、磷、铁等丰富矿物质营养成分,属于全营养食品。目前,我国马铃薯主要用于鲜食,有一部分用于加工淀粉或薯条、薯片、薯泥等西式休闲食品,对马铃薯的消费量比较低,现有技术中,虽然也有将马铃薯全粉和米粉混合制成马铃薯复配米的报道,但是马铃薯的添加量因其本身具有的粘性大,韧性差等缺点,使得马铃薯的添加量受到了严重的限制,因而,如果能够将马铃薯大量的添加并与胚芽米相结合制成制成复配米,则对增加大米的营养成分,增加大米种类的多样化,以及增加马铃薯的消费量,都具有重要的意义,但是目前还没有将马铃薯大量应用到胚芽米加工的报道。
发明内容
本发明的一个目的是解决至少上述问题,并提供至少后面将说明的优点。
本发明还有一个目的是提供一种胚芽米,能够增加胚芽米的营养价值,丰富胚芽米的口感和风味,使胚芽米的品种更加多样化。
本发明还有一个目的是提供一种胚芽米的加工方法,采用水磨、干燥、混合制成马铃薯含量较高的胚芽米,加工方法简便易操作,适宜大规模推广生产。
为了实现根据本发明的这些目的和其它优点,提供了一种胚芽米,主要由以下重量份的原料组成:
胚芽米50-60、马铃薯全粉30-40、粘玉米10-15、南瓜子5-8、燕麦10-15、山核桃仁5-8、山药5-12、甜杏仁2-5、卷心菜8-12、木瓜5-8、西瓜皮5-8、百合5-8、去芯莲子5-8、青稞8-12、魔芋粉5-7、赤小豆8-12、桃胶5-8、大豆6-10以及菜瓜5-8。
优选的是,所述的胚芽米中,还包括以下重量份的组分:
谷朊粉2-5、白芝麻5-8、蜂蜜5-8、芡实5-8、薏苡仁3-6、脱脂奶粉5-8、海带5-8、茄子皮8-12以及红枣5-8。
一种胚芽米的加工方法,主要包括以下步骤:
步骤1-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子和青稞清洗后与1倍体积的混合液混合,在温度25-35℃下浸泡12-24h后,粉碎至20-40目,得到第一混合粉浆;其中,所述混合液由以下重量份的组分混合得到:纯净水75-85、葡萄糖酸锌2-5、葡萄糖酸钙3-8、维生素C 2-5、维生素D 0.02-0.04和维生素E 2-5;
步骤1-2、将山核桃仁去皮后与山药、甜杏仁、百合和桃胶混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤1-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜和菜瓜混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤1-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤1-5、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.2:0.08混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤1-6、将所述胚芽米粉、马铃薯全粉和蔬果干粉按重量份1:0.5:0.3-0.5均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
一种胚芽米的加工方法,主要包括以下步骤:
步骤2-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞、白芝麻、芡实、薏苡仁和海带清洗后在水温为20-30℃的纯净水中浸泡12-20h,沥水后粉碎至20-40目,得到第一混合粉浆;
步骤2-2、将山核桃仁去皮后与山药、甜杏仁、百合、桃胶和红枣混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤2-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜、菜瓜和茄子皮混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤2-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤2-5、将蜂蜜低温滚筒干燥粉碎后制成蜂蜜粉,并与谷朊粉和脱脂奶粉按重量份1:0.5:1混合,得到配料粉;
步骤2-6、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.3:0.1混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤2-7、将所述胚芽米粉、马铃薯全粉、蔬果干粉和配料粉按重量份1:0.5:0.3-0.5:0.2均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
优选的是,所述的胚芽米的加工方法中,其中,步骤4中制备所述发酵豆浆的具体步骤为:
步骤A、将大豆和赤小豆去皮洗净后在常温纯净水中浸泡12-24h,取出后沥干,放入80-100℃的纯净水中浸泡2-5min,取出后与0.5倍体积的纯净水混合并粉碎至20-40目,得到预处理豆浆;
步骤B、在所述预处理豆浆中加入乳酸菌5-8重量份,在40-45℃条件下发酵6-10h,即得所述发酵豆浆。
优选的是,所述的胚芽米的加工方法中,所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌,混合重量比为1:1:2。
优选的是,所述的胚芽米的加工方法中,所述粉碎的温度不高于65℃。
本发明至少包括以下有益效果:
本发明提供了一种胚芽米,主要原料采用胚芽米、马铃薯全粉和粘玉米等,能够利用粘玉米和魔芋粉的韧性补充胚芽米中添加大量马铃薯全粉造成的韧性不足,利用蔬果干粉的质地松散的特性来抵销马铃薯全粉、粘玉米和魔芋粉的粘性,进而使得制成的胚芽米不论是蒸制米饭还是熬粥,均能达到色泽微黄,口感软糯但具有一定的弹性。同时,使得马铃薯全粉可以大比例的添加到胚芽米的加工制作过程中,既丰富了胚芽米的口味,也提高了胚芽米的营养价值,同时扩大了马铃薯的使用范围,增加了马铃薯的消费量,为改善我国居民普遍缺钙的膳食营养状况提供了一种有效的解决方案。
通过马铃薯全粉的添加,有效增加了胚芽米中的膳食纤维、维生素、矿物质等营养成分含量,对强化膳食纤维、维生素及钙的摄入量,改善居民膳食营养水平具有重要的意义。另外,通过添加一定比例的南瓜子、燕麦、山核桃仁、山药、蔬果干粉等原料,使所述胚芽米营养更加丰富均衡,并具有蔬果的风味和口感,并富含多种微量元素,打破了胚芽米种类的单一化。
大豆和赤小豆等豆类中含有多量的具有营养拮抗作用的植酸,会影响一些微量元素的吸收。所以单纯吃豆类食物是补充不了太多矿物质和微量元素的。并且,在加热的过程中,豆类中大量的B族维生素也会因为长时间加热、高温加热而损失太多。通过将大豆和赤小豆制成豆发酵浆后再添加至胚芽米的加工中,因为有益菌的参与,在发酵过程中会有更多的B族维生素大量增殖,而具有帮助胆固醇酯化、让血管更加柔韧的脂溶性维生素E也不会被破坏。因而,使得制成的胚芽米的营养更易被人体全面吸收。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
应当理解,本文所使用的诸如“具有”、“包含”以及“包括”术语并不配出一个或多个其它元件或其组合的存在或添加。
本发明提供了一种胚芽米,主要由以下重量份的原料组成:胚芽米50-60、马铃薯全粉30-40、粘玉米10-15、南瓜子5-8、燕麦10-15、山核桃仁5-8、山药5-12、甜杏仁2-5、卷心菜8-12、木瓜5-8、西瓜皮5-8、百合5-8、去芯莲子5-8、青稞8-12、魔芋粉5-7、赤小豆8-12、桃胶5-8、大豆6-10以及菜瓜5-8。
在上述方案中,粘玉米性味归经,性平味甘,归脾、胃、小肠经,能够降低胆固醇,含有丰富的膳食纤维,可降低胆固醇,预防高血压和冠心病,粘玉米含有黄体素、玉米黄质,对眼睛有益,可有效抵抗眼睛老化,粘玉米富含天然维生素E,可延缓衰老、防癌抗癌,同时还能防止动脉硬化和脑功能衰退,玉米胚尖所含的营养物质,可增强人体新陈代谢、调整神经系统功能,使皮肤光滑细嫩、延缓皱纹的产生。对于糖尿病患者,玉米中的膳食纤维可吸收一部分葡萄糖,使血糖浓度下降。因而将其和马铃薯全粉用于胚芽米的加工过程中,能够显著降低使用者对大米中糖分的摄入,进而使得糖尿病人也可放心食用。另外,粘玉米和大豆的氨基酸的功效与作用的种类完全不同,两者同食,正好可以起到互补作用,让蛋白质中的氨基酸种类更加丰富,从而提高两者的营养价值。可见,将粘玉米应用到胚芽米中对提高胚芽米的营养价值能够起到重要的作用。南瓜子富含锌、脂肪、蛋白质、维生素B、维生素C,能够有效的补充人体所需的钙和镁;燕麦健脾益气,润肠,极易被人体消化和吸收,且含有钙磷铁锌等矿物质,还含有及其丰富的亚油酸,对老年人增强体力,延年益寿大有裨益;山核桃仁中含有大量的铁锌镁,能够补充人体所缺的微量元素;山药,补脾养胃,生津益肺,补肾涩精,能够促进食欲,同时利于胚芽米的消化;甜杏仁滋润肺燥,止咳平喘,润肠通便,同时还能促进皮肤微循环,使皮肤红润光泽,具有一定的美容功效;卷心菜、木瓜、百合和菜瓜,不仅含有人体所需的多种微量元素,且口感较为甘平,加入胚芽米的制作中,能够使得胚芽米具有淡淡的甜味,且具有果蔬的清香和甘爽,有效提高了所述胚芽米的营养价值和口感;西瓜片中含有丰富的营养物质,但大都被丢弃处理,造成了资源的浪费,将其用于胚芽米的加工中,既降低了成本,又提高了胚芽米的营养价值。青稞是世界上麦类作物中β一葡聚糖最高的作物。β-葡聚糖具有提高机体防御能力、调节生理节律的作用,同时青稞中还含有丰富的膳食纤维和无机元素钙、磷、铁、铜、锌和微量元素硒,另外,每100g青稞胚芽米中含硫胺素(维生素B1)0.32mg,核黄素(维生素B2)0.21mg,尼克酸3.6mg;维生素E0.25mg等稀有营养成分,这些物质对促进人体健康发育均有积极的作用关系;魔芋粉是有益的碱性食品,能够排毒养颜、通脉开胃,加入胚芽米中,使得胚芽米更易被人体消化吸收。桃胶清热止渴、止痛镇痛、养颜抗衰老,同时本身具有一定的粘性,能够使得制成的胚芽米结构更加紧实,久煮不烂,且口感微弹。
一个优选方案中,还包括以下重量份的组分:谷朊粉2-5、白芝麻5-8、蜂蜜5-8、芡实5-8、薏苡仁3-6、脱脂奶粉5-8、海带5-8、茄子皮8-12以及红枣5-8。
在上述方案中,谷朊粉的加入,使得制成的胚芽米韧性和弹性更足,白芝麻具有丰富的微量元素和矿物成分,蜂蜜润肠通便,使得胚芽米更易吸收,且提升了胚芽米的口感,芡实固肾涩精,补脾止泄,对于男性有较强的滋补作用,薏苡仁健脾利湿、清热排脓,同时还能增强免疫力,降血糖,且芡实和薏苡仁均性味甘淡平,具有滋补功效的同时,不会影响胚芽米的口感,脱脂奶粉使得胚芽米具有自然的奶香味,能够提升口感,同时脱脂奶粉减少了脂肪和胆固醇的含量,使得胚芽米更加健康,适宜任何人群食用,海带中含有丰富的碘,能够补充人体的碘元素,避免甲状腺病的发生,茄子皮含有丰富的维生素P,不仅味道好、营养丰富,还可以降低胆固醇,是心血管病人的食疗佳品,同时,目前在日常生活中,茄子皮多被丢弃,通过将茄子皮加入胚芽米的制作中,不仅降低了成本,还提高了胚芽米的营养价值,另外,茄子皮本身具有的颜色,使得制成的胚芽米具有类似紫米的色泽,使得更易被消费者所接受和食用。红枣益气养血,且清甜利于提升胚芽米的口感。
一种胚芽米的加工方法,主要包括以下步骤:
步骤1-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子和青稞清洗后与1倍体积的混合液混合,在温度25-35℃下浸泡12-24h后,粉碎至20-40目,得到第一混合粉浆;其中,所述混合液由以下重量份的组分混合得到:纯净水75-85、葡萄糖酸锌2-5、葡萄糖酸钙3-8、维生素C 2-5、维生素D 0.02-0.04和维生素E 2-5;
步骤1-2、将山核桃仁去皮后与山药、甜杏仁、百合和桃胶混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤1-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜和菜瓜混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤1-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤1-5、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.2:0.08混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤1-6、将所述胚芽米粉、马铃薯全粉和蔬果干粉按重量份1:0.5:0.3-0.5均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
在上述方案中,通过将小麦、粘玉米、南瓜子、燕麦、去芯莲子和青稞清洗后在混合液中浸泡,使得原料中的营养成分活化,且原料能够吸收混合液中的钙、锌以及多种微量元素,使得制成的胚芽米富含丰富的微量元素,同时水磨后粉质更加细腻,且减少污染。通过对原料进行分类进行不同的操作再最终混合,使得各种原料的营养成分发挥完全,且加工更加细腻,使得制得的胚芽米口感良好,且营养丰富。通过将原料仅选取卷心菜的茎部,并对木瓜、菜瓜和西瓜皮去除外皮,使得制成的果蔬干粉颜色接近白色,进而再添加至胚芽米的加工过程中,不至于使得最终制成的胚芽米颜色变化,使其色泽微黄,接近普通大米的色泽,更易被消费者所接受;通过将大豆和赤小豆去皮后再粉碎并发酵,提高了豆浆的细腻程度,进而利于制成的胚芽米更加紧实成型。
一种胚芽米的加工方法,主要包括以下步骤:
步骤2-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞、白芝麻、芡实、薏苡仁和海带清洗后在水温为20-30℃的纯净水中浸泡12-20h,沥水后粉碎至20-40目,得到第一混合粉浆;
步骤2-2、将山核桃仁去皮后与山药、甜杏仁、百合、桃胶和红枣混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤2-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜、菜瓜和茄子皮混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤2-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤2-5、将蜂蜜低温滚筒干燥粉碎后制成蜂蜜粉,并与谷朊粉和脱脂奶粉按重量份1:0.5:1混合,得到配料粉;
步骤2-6、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.3:0.1混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤2-7、将所述胚芽米粉、马铃薯全粉、蔬果干粉和配料粉按重量份1:0.5:0.3-0.5:0.2均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
一个优选方案中,步骤4中制备所述发酵豆浆的具体步骤为:
步骤A、将大豆和赤小豆去皮洗净后在常温纯净水中浸泡12-24h,取出后沥干,放入80-100℃的纯净水中浸泡2-5min,取出后与0.5倍体积的纯净水混合并粉碎至20-40目,得到预处理豆浆;
步骤B、在所述预处理豆浆中加入乳酸菌5-8重量份,在40-45℃条件下发酵6-10h,即得所述发酵豆浆。
在上述方案中,通过将大豆和赤小豆在常温下浸泡后,再放入80-100℃的水中进行浸泡,能够有效的去除大豆和赤小豆本身具有的豆腥味,使得最终制成的胚芽米口感更好。同时经过乳酸菌发酵的大豆和赤小豆,含有对于人体有益的益生菌,且更易被人体消化和吸收。
一个优选方案中,所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌,混合重量比为1:1:2。
在上述方案中,通过在豆浆中加入多种乳酸菌对豆浆进行发酵,使得发酵豆浆中含有多种益生菌,利于消化和吸收,当然也可以使用纳豆芽孢杆菌、少孢根霉、甜酒曲以及其他混合菌种进行发酵。
一个优选方案中,所述粉碎的温度不高于65℃。
在上述方案中,通过将粉碎温度控制在65℃以下,使得原料的营养成分不会因为高温而被破坏,使得制得的胚芽米营养成分得到了最大的保留。
实施例1
一种胚芽米,主要由以下重量份的原料组成:胚芽米58、马铃薯全粉35、粘玉米12、南瓜子6、燕麦12、山核桃仁7、山药8、甜杏仁3、卷心菜10、木瓜7、西瓜皮6、百合6、去芯莲子6、青稞10、魔芋粉6、赤小豆10、桃胶7、大豆8以及菜瓜6。
一种胚芽米的加工方法,主要包括以下步骤:
步骤1-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子和青稞清洗后与1倍体积的混合液混合,在温度30℃下浸泡24h后,粉碎至38目,得到第一混合粉浆;其中,所述混合液由以下重量份的组分混合得到:纯净水80、葡萄糖酸锌4、葡萄糖酸钙5、维生素C 4、维生素D0.03和维生素E 3;
步骤1-2、将山核桃仁去皮后与山药、甜杏仁、百合和桃胶混合,与0.5倍体积的纯净水混合并粉碎至38目,得到第二混合粉浆;
步骤1-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜和菜瓜混合后低温烘干至含水量6%,放入粉碎机中粉碎至38目,得到蔬果干粉;
步骤1-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤1-5、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.2:0.08混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤1-6、将所述胚芽米粉、马铃薯全粉和蔬果干粉按重量份1:0.5:0.4均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
实施例2
一种胚芽米,主要由以下重量份的原料组成:胚芽米58、马铃薯全粉35、粘玉米12、南瓜子6、燕麦12、山核桃仁7、山药8、甜杏仁3、卷心菜10、木瓜7、西瓜皮6、百合6、去芯莲子6、青稞10、魔芋粉6、赤小豆10、桃胶7、大豆8、菜瓜6、谷朊粉3、白芝麻6、蜂蜜6、芡实6、薏苡仁4、脱脂奶粉6、海带6、茄子皮10以及红枣7。
一种胚芽米的加工方法,主要包括以下步骤:
步骤2-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞、白芝麻、芡实、薏苡仁和海带清洗后在水温为38℃的纯净水中浸泡15h,沥水后粉碎至35目,得到第一混合粉浆;
步骤2-2、将山核桃仁去皮后与山药、甜杏仁、百合、桃胶和红枣混合,与0.5倍体积的纯净水混合并粉碎至35目,得到第二混合粉浆;
步骤2-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜、菜瓜和茄子皮混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至35目,得到蔬果干粉;
步骤2-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤2-5、将蜂蜜低温滚筒干燥粉碎后制成蜂蜜粉,并与谷朊粉和脱脂奶粉按重量份1:0.5:1混合,得到配料粉;
步骤2-6、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.3:0.1混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤2-7、将所述胚芽米粉、马铃薯全粉、蔬果干粉和配料粉按重量份1:0.5:0.4:0.2均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
实施例3
一种胚芽米,主要由以下重量份的原料组成:胚芽米60、马铃薯全粉40、粘玉米15、南瓜子7、燕麦15、山核桃仁7、山药11、甜杏仁4、卷心菜11、木瓜7、西瓜皮6、百合7、去芯莲子6、青稞11、魔芋粉6、赤小豆11、桃胶7、大豆9、菜瓜7、谷朊粉3、白芝麻7、蜂蜜7、芡实7、薏苡仁5、脱脂奶粉7、海带7、茄子皮7以及红枣6。
一种胚芽米的加工方法,主要包括以下步骤:
步骤2-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞、白芝麻、芡实、薏苡仁和海带清洗后在水温为28℃的纯净水中浸泡18h,沥水后粉碎至25目,得到第一混合粉浆;
步骤2-2、将山核桃仁去皮后与山药、甜杏仁、百合、桃胶和红枣混合,与0.5倍体积的纯净水混合并粉碎至25目,得到第二混合粉浆;
步骤2-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜、菜瓜和茄子皮混合后低温烘干至含水量4%,放入粉碎机中粉碎至25目,得到蔬果干粉;
步骤2-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤2-5、将蜂蜜低温滚筒干燥粉碎后制成蜂蜜粉,并与谷朊粉和脱脂奶粉按重量份1:0.5:1混合,得到配料粉;
步骤2-6、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.3:0.1混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤2-7、将所述胚芽米粉、马铃薯全粉、蔬果干粉和配料粉按重量份1:0.5:0.5:0.2均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (7)
1.一种胚芽米,其中,主要由以下重量份的原料组成:
胚芽米50-60、马铃薯全粉30-40、粘玉米10-15、南瓜子5-8、燕麦10-15、山核桃仁5-8、山药5-12、甜杏仁2-5、卷心菜8-12、木瓜5-8、西瓜皮5-8、百合5-8、去芯莲子5-8、青稞8-12、魔芋粉5-7、赤小豆8-12、桃胶5-8、大豆6-10以及菜瓜5-8。
2.如权利要求1所述的胚芽米,其中,还包括以下重量份的组分:
谷朊粉2-5、白芝麻5-8、蜂蜜5-8、芡实5-8、薏苡仁3-6、脱脂奶粉5-8、海带5-8、茄子皮8-12以及红枣5-8。
3.一种如权利要求1所述的胚芽米的加工方法,其中,主要包括以下步骤:
步骤1-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子和青稞清洗后与1倍体积的混合液混合,在温度25-35℃下浸泡12-24h后,粉碎至20-40目,得到第一混合粉浆;其中,所述混合液由以下重量份的组分混合得到:纯净水75-85、葡萄糖酸锌2-5、葡萄糖酸钙3-8、维生素C2-5、维生素D 0.02-0.04和维生素E 2-5;
步骤1-2、将山核桃仁去皮后与山药、甜杏仁、百合和桃胶混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤1-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜和菜瓜混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤1-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤1-5、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.2:0.08混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤1-6、将所述胚芽米粉、马铃薯全粉和蔬果干粉按重量份1:0.5:0.3-0.5均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
4.一种如权利要求2所述的胚芽米的加工方法,其中,主要包括以下步骤:
步骤2-1、将胚芽米、粘玉米、南瓜子、燕麦、去芯莲子、青稞、白芝麻、芡实、薏苡仁和海带清洗后在水温为20-30℃的纯净水中浸泡12-20h,沥水后粉碎至20-40目,得到第一混合粉浆;
步骤2-2、将山核桃仁去皮后与山药、甜杏仁、百合、桃胶和红枣混合,与0.5倍体积的纯净水混合并粉碎至20-40目,得到第二混合粉浆;
步骤2-3、去除卷心菜的叶片部分,留茎部备用,将木瓜和菜瓜去子去皮,西瓜片去掉绿色表皮,与卷心菜的茎部、木瓜、菜瓜和茄子皮混合后低温烘干至含水量4-7%,放入粉碎机中粉碎至20-40目,得到蔬果干粉;
步骤2-4、将大豆和赤小豆去皮后发酵制成发酵豆浆;
步骤2-5、将蜂蜜低温滚筒干燥粉碎后制成蜂蜜粉,并与谷朊粉和脱脂奶粉按重量份1:0.5:1混合,得到配料粉;
步骤2-6、将所得第一混合粉浆、第二混合粉浆和发酵豆浆按重量份1:0.3:0.1混合搅拌均匀后,进行脱水和低温干燥,得到胚芽米粉;
步骤2-7、将所述胚芽米粉、马铃薯全粉、蔬果干粉和配料粉按重量份1:0.5:0.3-0.5:0.2均匀混合,送入螺杆制粒机中糊化、制粒,并烘干后,筛除不完整颗粒,即得所述胚芽米。
5.如权利要求3或4所述的胚芽米的加工方法,其中,步骤4中制备所述发酵豆浆的具体步骤为:
步骤A、将大豆和赤小豆去皮洗净后在常温纯净水中浸泡12-24h,取出后沥干,放入80-100℃的纯净水中浸泡2-5min,取出后与0.5倍体积的纯净水混合并粉碎至20-40目,得到预处理豆浆;
步骤B、在所述预处理豆浆中加入乳酸菌5-8重量份,在40-45℃条件下发酵6-10h,即得所述发酵豆浆。
6.如权利要求5所述的胚芽米的加工方法,其中,所述乳酸菌为保加利亚乳杆菌、嗜热链球菌及植物乳杆菌,混合重量比为1:1:2。
7.如权利要求3或4所述的胚芽米的加工方法,其中,所述粉碎的温度不高于65℃。
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