CN107467508A - 一种自发苦荞粉的制备方法 - Google Patents
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Abstract
本发明属于食品加工技术领域,具体涉及一种自发苦荞粉的制备方法;包括以下具体步骤:A1、原料选取:精选优质苦荞麦,选择无霉变的荞麦,然后放入粉碎机进行粉碎,使用高方筛筛理分级后将各粉管中苦荞粉进行组合,使组合后的苦荞粉的粉筋值为35%,稳定时间达6‑8分钟,备用;A2、混合:将葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂和植物萃取物加入步骤A1制备的苦荞粉中,进入混合仓搅拌均匀即得自发苦荞粉;本发明工艺简单,并且在制备苦荞粉的过程中,加入营养价值丰富的植物萃取物,能够使得制备的苦荞粉营养价值较高,并且人体食用后,容易吸收。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种自发苦荞粉的制备方法。
背景技术
苦荞麦作为谷物类食物,苦荞号称“五谷之王”,含有人体七大营养素:蛋白质、脂肪、淀粉、维生素、纤维素、微量元素、生物类黄酮。现有的苦荞粉大多利用苦荞的种子研磨成分制成,苦荞内芦丁的含量低,营养成分低,不能起到保健的作用。
发明内容
本发明提出一种自发苦荞粉的制备方法,使用本发明自发苦荞粉制备的面点营养价值较高。
为了达到上述目的,本发明通过如下技术方案实现的:
一种自发苦荞粉的制备方法,包括以下具体步骤:
A1、原料选取
精选优质苦荞麦,选择无霉变的荞麦,然后放入粉碎机进行粉碎,使用高方筛筛理分级后将各粉管中苦荞粉进行组合,使组合后的苦荞粉的粉筋值为35%,稳定时间达6-8分钟,备用;
A2、混合
将葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂和植物萃取物加入步骤A1制备的苦荞粉中,进入混合仓搅拌均匀即得自发苦荞粉。
进一步,在A1原料选取中,苦荞在粉碎时,粉碎机内的温度不大于40摄氏度。
进一步,在A2混合中,每千克的苦荞粉加入的葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂的重量分别为:葡萄糖酸内脂0.5g、食用酵母2.5g、泡打粉1.0g、柠檬酸0.65g、磷酸氢钙1.0g、碳酸氢铵0.5g、单甘脂0.5g。
进一步,在A2混合中,植物萃取物为单甘子萃取物和滇橄榄萃取物的混合物。
进一步,每千克的苦荞粉加入的单甘子萃取物和滇橄榄萃取物各为5g。
与现有技术相比,本发明至少具有以下有益效果之一:
1.本发明工艺简单,并且在制备苦荞粉的过程中,加入营养价值丰富的植物萃取物,能够使得制备的苦荞粉营养价值较高,并且人体食用后,容易吸收。
2.加入食用酵母、磷酸氢钙和碳酸氢铵,能够使得制备的苦荞粉具有即时发酵的优点,减小发酵时间。
3.粉碎机内的温度不大于40摄氏度,能保持苦荞粉的黄酮等营养成分不会被破坏。
4.对加入的葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂的重量进行限定,能够使得配方合理,食用后对糖尿病、高血压、心血管病有食疗辅助作用。
5.对加入的单甘子萃取物和滇橄榄萃取物,使得营养丰富的同时,增强口感。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
一种自发苦荞粉的制备方法,包括以下具体步骤:
A1、原料选取
精选优质苦荞麦,选择无霉变的荞麦,然后放入粉碎机进行粉碎,使用高方筛筛理分级后将各粉管中苦荞粉进行组合,使组合后的苦荞粉的粉筋值为35%,稳定时间达6-8分钟,备用,
A2、混合
将葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂和植物萃取物加入步骤A1制备的苦荞粉中,进入混合仓搅拌均匀即得自发苦荞粉。
本发明工艺简单,并且在制备苦荞粉的过程中,加入营养价值丰富的植物萃取物,能够使得制备的苦荞粉营养价值较高,并且人体食用后,容易吸收。
实施例2
在实施例1的基础上,在A1原料选取中,苦荞在粉碎时,粉碎机内的温度不大于40摄氏度,能保持苦荞粉的黄酮等营养成分不会被破坏。
实施例3
在实施例1-2的基础上,在A2混合中,每千克的苦荞粉加入的葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂的重量分别为:葡萄糖酸内脂0.5g、食用酵母2.5g、泡打粉1.0g、柠檬酸0.65g、磷酸氢钙1.0g、碳酸氢铵0.5g、单甘脂0.5g,能够使得配方合理,食用后对糖尿病、高血压、心血管病有食疗辅助作用。
实施例4
在实施例1-3的基础上,在A2混合中,植物萃取物为单甘子萃取物和滇橄榄萃取物,使得营养丰富的同时,增强口感。
实施例5
在实施例1-4的基础上,每千克的苦荞粉加入的单甘子萃取物和滇橄榄萃取物均为5g,对加入的单甘子萃取物和滇橄榄萃取物的量进行限定,能够使得营养均衡。
实施例6
一种自发苦荞粉的制备方法,包括以下具体步骤:
A1、原料选取
精选优质苦荞麦,选择无霉变的荞麦,然后放入粉碎机进行粉碎,苦荞在粉碎时,粉碎机内的温度不大于40摄氏度,使用高方筛筛理分级后将各粉管中苦荞粉进行组合,使组合后的苦荞粉的粉筋值为35%,稳定时间达6-8分钟,备用,
A2、混合
将葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂和植物萃取物加入步骤A1制备的苦荞粉中,每千克的苦荞粉加入的葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂的重量分别为:葡萄糖酸内脂0.5g、食用酵母2.5g、泡打粉1.0g、柠檬酸0.65g、磷酸氢钙1.0g、碳酸氢铵0.5g、单甘脂0.5g,植物萃取物为单甘子萃取物和滇橄榄萃取物,每千克的苦荞粉加入的单甘子萃取物和滇橄榄萃取物均为5g,进入混合仓搅拌均匀即得自发苦荞粉。
本发明工艺简单,并且在制备苦荞粉的过程中,加入营养价值丰富的植物萃取物,能够使得制备的苦荞粉营养价值较高,并且人体食用后,容易吸收。
最后说明的是,以上实施例仅用于说明本发明的技术方案而非限制,尽管通过参照本发明的优选实施例已经对本发明进行了描述,但本领域的普通技术人员应当理解,可以在形式上和细节上对其作出各种各样的改变,而不偏离本发明所限定的范围。
Claims (5)
1.一种自发苦荞粉的制备方法,其特征在于:包括以下具体步骤:
A1、原料选取:
精选优质苦荞麦,选择无霉变的荞麦,然后放入粉碎机进行粉碎,使用高方筛筛理分级后将各粉管中苦荞粉进行组合,使组合后的苦荞粉的粉筋值为35%,稳定时间达6-8分钟,备用;
A2、混合:
将葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂和植物萃取物加入步骤A1制备的苦荞粉中,进入混合仓搅拌均匀即得自发苦荞粉。
2.根据权利要求1所述的一种自发苦荞粉的制备方法,其特征在于:在A1原料选取中,苦荞在粉碎时,粉碎机内的温度不大于40摄氏度。
3.根据权利要求1所述的一种自发苦荞粉的制备方法,其特征在于:在A2混合中,每千克的苦荞粉加入的葡萄糖酸内脂、食用酵母、泡打粉、柠檬酸、磷酸氢钙、碳酸氢铵、单甘脂的重量分别为:葡萄糖酸内脂0.5g、食用酵母2.5g、泡打粉1.0g、柠檬酸0.65g、磷酸氢钙1.0g、碳酸氢铵0.5g、单甘脂0.5g。
4.根据权利要求1所述的一种自发苦荞粉的制备方法,其特征在于:在A2混合中,植物萃取物为单甘子萃取物和滇橄榄萃取物的混合物。
5.根据权利要求4所述的一种自发苦荞粉的制备方法,其特征在于:每千克的苦荞粉加入的单甘子萃取物和滇橄榄萃取物各为5g。
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