CN107897713A - 一种小麦胚芽糕点 - Google Patents
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- A—HUMAN NECESSITIES
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及农副产品加工技术领域,公开了一种小麦胚芽糕点,对小麦胚芽进行深度高值利用,利用初次压榨后的小麦胚芽加工成糕点,不仅蛋白含量和纤维含量得到提高,胚芽中的甾醇、维生素、生育酚极大的保留下来,与添加的食材配合,提高了保健价值,油脂降低后提高了食用口感,口感香甜,适用人群广,能够增强人体抵抗力,具有调节人体血压、降低血中胆固醇的保健价值,并且对糖尿病预防也有一定作用。
Description
技术领域
本发明属于农副产品加工技术领域,具体涉及一种小麦胚芽糕点。
背景技术
小麦的主要成分是碳水化合物、脂肪、蛋白质、粗纤维、钙、磷、钾、维生素B1、维生素B2及烟酸等成分,还有一种尿囊素的成分。此外,小麦胚芽里还富含食物纤维和维生素E,心脏少量的精氨酸、淀粉酶、谷甾醇、卵磷脂和蛋白分解酶。小麦的麦粒主要由三部分组成:麦麸包裹在外约占粒重的18%-25%,麦粒赖以发芽的麦胚只占1%-2%,胚乳约占80%。胚乳与麦麸之间还有糊粉层粘连。小麦胚芽又称麦芽粉、胚芽,金黄色颗粒状。麦芽是小麦发芽及生长的器官之一,约占整个麦粒的 2.5%,含丰富的维他命E、B1及蛋白质,营养价值非常的高。胚芽是小麦生命的根源,是小麦中营养价值最高的部分。
小麦是大自然给予人类健康生存的生命之源,被称为五谷之贵。小麦胚芽是小麦的核心和生命,植物称为胚,相当于动物的胎盘。它虽然仅占麦粒重量的2%,但营养却占整个麦粒的97%,其中蕴藏着50多种人体所需丰富营养及一些还未被当今科学发现的微量生理活性成分,具有极高的营养价值和药用价值,小麦胚芽对人体健康的神奇作用,为世界所公认。因此,对于小麦胚芽衍生的食品加工将有巨大的发展空间。
发明内容
本发明的目的是针对现有的问题,提供了一种小麦胚芽糕点,口感香甜,能够增强人体抵抗力,具有调节人体血压、降低血中胆固醇的保健价值,并且对糖尿病预防也有一定作用。
本发明是通过以下技术方案实现的:
一种小麦胚芽糕点,按照重量份计由以下原料制成:小麦胚芽75-85份、黑米25-28份、南瓜20-25份、红枣18-20份、燕麦15-18份、核桃12-15份、芝麻3.5-4.5份、山楂3.7-4.0份、榛子3.0-3.5份、石斛2.5-2.8份、枸杞2.0-2.4份、发酵剂0.5-0.8份,其制备方法包括以下步骤:
(1)将清洗后的黑米、燕麦使用30-35℃的温水浸泡4-5小时,捞出沥干水分,在55-60℃的烘箱中烘干至含水量为15-20%,烘干后与小麦胚芽混合,加入0.7-0.8倍重量的冷开水,进行磨浆,磨制的浆液进行加热至70-80℃,浓缩至体积变为原来的60-70%,静置冷却至常温,加入发酵剂搅拌10-15分钟后密封,进行初次发酵;
(2)南瓜去皮、红枣去核,与核桃、芝麻、山楂、榛子、石斛、枸杞混合,加入12-15倍体积的水,大火煮沸后转小火熬煮2-3小时,利用余温将熬煮液加热浓缩至含水量在40-45%,然后加入到步骤(1)中的初次发酵液中,继续进行二次发酵,发酵温度为26-30℃,发酵时间为6-8小时;
(3)发酵结束后,进一步加热至120-150℃,搅拌成含水量量为10-14%的粘稠混合物,在30-35℃的热风下干燥至含水量为3-5%,即可加工成糕点形状,使用蒸汽蒸制3-5分钟即可冷却灭菌保存。
作为对上述方案的进一步描述,所述小麦胚芽是经过初次油榨后剩余的成分,剩余胚芽油含量在3.5-4.5%范围。
作为对上述方案的进一步描述,所述发酵剂是由酵母菌和乳酸菌按照1.5-2.0:1.0-1.2的混合质量比组成。
作为对上述方案的进一步描述,步骤(1)中所述初次发酵温度为20-25℃,发酵时间为12-15小时。
本发明相比现有技术具有以下优点:为了解决现有小麦胚芽营养价值利用率不大的问题,本发明提供了一种小麦胚芽糕点,对小麦胚芽进行深度高值利用,利用初次压榨后的小麦胚芽加工成糕点,不仅蛋白含量和纤维含量得到提高,胚芽中的甾醇、维生素、生育酚极大的保留下来,与添加的食材配合,提高了保健价值,油脂降低后提高了食用口感,口感香甜,适用人群广,能够增强人体抵抗力,具有调节人体血压、降低血中胆固醇的保健价值,并且对糖尿病预防也有一定作用。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1
一种小麦胚芽糕点,按照重量份计由以下原料制成:小麦胚芽75份、黑米25份、南瓜20份、红枣18份、燕麦15份、核桃12份、芝麻3.5份、山楂3.7份、榛子3.0份、石斛2.5份、枸杞2.0份、发酵剂0.5份,其制备方法包括以下步骤:
(1)将清洗后的黑米、燕麦使用30℃的温水浸泡4小时,捞出沥干水分,在55℃的烘箱中烘干至含水量为15%,烘干后与小麦胚芽混合,加入0.7倍重量的冷开水,进行磨浆,磨制的浆液进行加热至70℃,浓缩至体积变为原来的60%,静置冷却至常温,加入发酵剂搅拌10分钟后密封,进行初次发酵;
(2)南瓜去皮、红枣去核,与核桃、芝麻、山楂、榛子、石斛、枸杞混合,加入12倍体积的水,大火煮沸后转小火熬煮2小时,利用余温将熬煮液加热浓缩至含水量在40%,然后加入到步骤(1)中的初次发酵液中,继续进行二次发酵,发酵温度为26℃,发酵时间为6小时;
(3)发酵结束后,进一步加热至120℃,搅拌成含水量量为10%的粘稠混合物,在30℃的热风下干燥至含水量为3%,即可加工成糕点形状,使用蒸汽蒸制3分钟即可冷却灭菌保存。
作为对上述方案的进一步描述,所述小麦胚芽是经过初次油榨后剩余的成分,剩余胚芽油含量在3.5-4.5%范围。
作为对上述方案的进一步描述,所述发酵剂是由酵母菌和乳酸菌按照1.5:1.0的混合质量比组成。
作为对上述方案的进一步描述,步骤(1)中所述初次发酵温度为20℃,发酵时间为12小时。
实施例2
一种小麦胚芽糕点,按照重量份计由以下原料制成:小麦胚芽80份、黑米26份、南瓜22份、红枣19份、燕麦16份、核桃13份、芝麻4.0份、山楂3.8份、榛子3.3份、石斛2.6份、枸杞2.2份、发酵剂0.6份,其制备方法包括以下步骤:
(1)将清洗后的黑米、燕麦使用33℃的温水浸泡4.5小时,捞出沥干水分,在58℃的烘箱中烘干至含水量为18%,烘干后与小麦胚芽混合,加入0.75倍重量的冷开水,进行磨浆,磨制的浆液进行加热至75℃,浓缩至体积变为原来的65%,静置冷却至常温,加入发酵剂搅拌13分钟后密封,进行初次发酵;
(2)南瓜去皮、红枣去核,与核桃、芝麻、山楂、榛子、石斛、枸杞混合,加入13倍体积的水,大火煮沸后转小火熬煮2.5小时,利用余温将熬煮液加热浓缩至含水量在43%,然后加入到步骤(1)中的初次发酵液中,继续进行二次发酵,发酵温度为28℃,发酵时间为7小时;
(3)发酵结束后,进一步加热至130℃,搅拌成含水量量为12%的粘稠混合物,在33℃的热风下干燥至含水量为4%,即可加工成糕点形状,使用蒸汽蒸制4分钟即可冷却灭菌保存。
作为对上述方案的进一步描述,所述小麦胚芽是经过初次油榨后剩余的成分,剩余胚芽油含量在3.5-4.5%范围。
作为对上述方案的进一步描述,所述发酵剂是由酵母菌和乳酸菌按照1.8:1.1的混合质量比组成。
作为对上述方案的进一步描述,步骤(1)中所述初次发酵温度为22℃,发酵时间为13小时。
实施例3
一种小麦胚芽糕点,按照重量份计由以下原料制成:小麦胚芽85份、黑米28份、南瓜25份、红枣20份、燕麦18份、核桃15份、芝麻4.5份、山楂4.0份、榛子3.5份、石斛2.8份、枸杞2.4份、发酵剂0.8份,其制备方法包括以下步骤:
(1)将清洗后的黑米、燕麦使用35℃的温水浸泡5小时,捞出沥干水分,在60℃的烘箱中烘干至含水量为20%,烘干后与小麦胚芽混合,加入0.8倍重量的冷开水,进行磨浆,磨制的浆液进行加热至80℃,浓缩至体积变为原来的70%,静置冷却至常温,加入发酵剂搅拌15分钟后密封,进行初次发酵;
(2)南瓜去皮、红枣去核,与核桃、芝麻、山楂、榛子、石斛、枸杞混合,加入12-15倍体积的水,大火煮沸后转小火熬煮3小时,利用余温将熬煮液加热浓缩至含水量在45%,然后加入到步骤(1)中的初次发酵液中,继续进行二次发酵,发酵温度为30℃,发酵时间为8小时;
(3)发酵结束后,进一步加热至150℃,搅拌成含水量量为14%的粘稠混合物,在35℃的热风下干燥至含水量为5%,即可加工成糕点形状,使用蒸汽蒸制5分钟即可冷却灭菌保存。
作为对上述方案的进一步描述,所述小麦胚芽是经过初次油榨后剩余的成分,剩余胚芽油含量在3.5-4.5%范围。
作为对上述方案的进一步描述,所述发酵剂是由酵母菌和乳酸菌按照2.0:1.2的混合质量比组成。
作为对上述方案的进一步描述,步骤(1)中所述初次发酵温度为25℃,发酵时间为15小时。
Claims (4)
1.一种小麦胚芽糕点,其特征在于,按照重量份计由以下原料制成:小麦胚芽75-85份、黑米25-28份、南瓜20-25份、红枣18-20份、燕麦15-18份、核桃12-15份、芝麻3.5-4.5份、山楂3.7-4.0份、榛子3.0-3.5份、石斛2.5-2.8份、枸杞2.0-2.4份、发酵剂0.5-0.8份,其制备方法包括以下步骤:
(1)将清洗后的黑米、燕麦使用30-35℃的温水浸泡4-5小时,捞出沥干水分,在55-60℃的烘箱中烘干至含水量为15-20%,烘干后与小麦胚芽混合,加入0.7-0.8倍重量的冷开水,进行磨浆,磨制的浆液进行加热至70-80℃,浓缩至体积变为原来的60-70%,静置冷却至常温,加入发酵剂搅拌10-15分钟后密封,进行初次发酵;
(2)南瓜去皮、红枣去核,与核桃、芝麻、山楂、榛子、石斛、枸杞混合,加入12-15倍体积的水,大火煮沸后转小火熬煮2-3小时,利用余温将熬煮液加热浓缩至含水量在40-45%,然后加入到步骤(1)中的初次发酵液中,继续进行二次发酵,发酵温度为26-30℃,发酵时间为6-8小时;
(3)发酵结束后,进一步加热至120-150℃,搅拌成含水量量为10-14%的粘稠混合物,在30-35℃的热风下干燥至含水量为3-5%,即可加工成糕点形状,使用蒸汽蒸制3-5分钟即可冷却灭菌保存。
2.如权利要求1所述一种小麦胚芽糕点,其特征在于,所述小麦胚芽是经过初次油榨后剩余的成分,剩余胚芽油含量在3.5-4.5%范围。
3.如权利要求1所述一种小麦胚芽糕点,其特征在于,所述发酵剂是由酵母菌和乳酸菌按照1.5-2.0:1.0-1.2的混合质量比组成。
4.如权利要求1所述一种小麦胚芽糕点,其特征在于,步骤(1)中所述初次发酵温度为20-25℃,发酵时间为12-15小时。
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