CN108142828B - 一种高维生素的燕麦制品及其制备方法 - Google Patents
一种高维生素的燕麦制品及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种高维生素的燕麦制品及其制备方法，属于食品领域，所述燕麦制品中所含的原料及其质量百分比分别为燕麦片30‑60%、小麦胚芽10‑30%和复合果干20‑40%，还包括占燕麦片质量0.5‑10%的果葡糖浆、占燕麦片质量0.5‑10%的红糖和占燕麦片质量0.1‑5%的食用盐。所述燕麦制品营养丰富，口感极佳，富含维生素和多种矿物质，携带方便，保存期长，且食用方便，果干的复水效果好，营养流失较少，是一款安全营养的即食食品。
Description
技术领域
本发明属于食品领域，具体地，涉及一种高维生素的燕麦制品及其制备方法。
背景技术
燕麦片（裸燕麦）又称莜麦，俗称油麦、玉麦，是一种低糖、高营养、高能食品。燕麦片是燕麦粒轧制而成，呈扁平状。其中的膳食纤维具有许多有益于健康的生物作用可降低甘油三脂的低密度脂肪蛋白，促使胆固醇排泄，防治糖尿病，有利于减少糖尿病的血管并发症的发生；可通便导泄，对于习惯性便秘患者有很好的帮助；燕麦片属低热食品，食后易引起饱感，长期食用具有减肥功效。此外，燕麦中含有丰富的维生素B1、B2、E、叶酸等，可以改善血液循环、缓解生活工作带来的压力；含有的钙、磷、铁、锌、锰等矿物质也有预防骨质疏松、促进伤口愈合、防止贫血的功效。
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。
现如今，随着人们生活节奏的逐步加快，以燕麦片为主要成分的即食食品越来越来多，但普遍存在以下问题：营养单一；制备过程中营养成分流失严重；食用时冲烫时间过长等。
发明内容
针对上述问题，本发明的目的在于提供一种高维生素的燕麦制品，目的二在于提供该燕麦制品的制备方法。
一种高维生素的燕麦制品，其所含的原料及其质量百分比分别为燕麦片30-60%、小麦胚芽10-30%和复合果干20-40%。
进一步的，所述高维生素的小麦胚芽燕麦片种所含的原料及其质量百分比分别为燕麦片50-60%、小麦胚芽15-25%和复合果干20-30%。
更进一步的，所述复合果干包括红提干、猕猴桃干、圣女果干、香蕉干、玉米片、芒果干、木瓜干、菠萝干和椰子片。
更进一步的，所述复合果干中各原料的质量百分比分别为：红提干4-20%、猕猴桃干4-20%、圣女果干4-20%、香蕉干4-20%、玉米片4-15%、芒果干2-15%、木瓜干2-15%、菠萝干2-15%和椰子片2-15%。
进一步的，所述高维生素的小麦胚芽燕麦片中所含的原料还包括：占燕麦片质量0.5-10%的果葡糖浆、占燕麦片质量0.5-10%的红糖和占燕麦片质量0.1-5%的食用盐。
本发明还提供上述一种高维生素的燕麦制品的方法，包括以下步骤：
步骤一、取燕麦片，在80℃---140℃的热风烘焙机上熟制0.5-5h，得熟制燕麦片；
步骤二、将红提、猕猴桃、圣女果、香蕉、芒果、木瓜和菠萝去皮切片、椰子肉切片和玉米压片，分别制备果片；将果片分别置于常压蒸汽中处理10-15min，取出后置于-20℃环境中迅速冷却，备用；
步骤三、取出经步骤二冷却的果片，于常温下回温至10—15℃时，低温干燥1.0-1.5h；然后于80℃---130℃条件下分别灭菌0.5-2.0h后进行混合，得复合果干；
步骤四、取新鲜小麦胚芽，40-55℃低温烘干至含水率为55-65%，粉碎过10目筛，得胚芽粉；用质量分数为10-20%的氯化钠溶液浸润胚芽粉0.5-1.0h；接种酿酒酵母菌，接种量为胚芽粉质量的1.0-2.0%，于28-30℃条件下发酵培养4-6h；60-70℃烘干至含水率70-80%；再置于80-140℃的热风烘焙机上熟制0.5-5h，得熟制小麦胚芽，备用；
步骤五、将步骤一所得熟制燕麦片、步骤三所得复合果干和步骤四所得熟制小麦胚芽按照上述质量百分比进行混合，搅拌均匀，均湿处理2-3d，得混合物料；将混合物料转移至膨化罐中，调整温度为75-85℃、压强为450-500KPa，膨化处理20-30min，得膨化物料；
步骤六、将膨化物料于真空条件下进行干燥15-25min；冷却至常温，包装，即得成品。
进一步的，在步骤一中，将燕麦片与果葡糖浆、红糖、食用盐和水按比例进行均匀混合，然后于80℃-140℃的热风烘焙箱中熟制0.5h---5h，得熟制燕麦片；
本发明的有益效果：
1、本发明所述燕麦制品配方合理，口感极佳，很好地弥补了现有麦片营养单一的缺陷，通过在原有麦片配方的基础上添加各种富含营养的成分，尤其是多种果干的合理配制和添加，使得其营养更加全面和丰富。本发明制备的燕麦片很大程度上保持了原果蔬的色香味，低热量、高纤维，富含维生素和多种矿物质，不含防腐剂，携带方便，保存期长。而且，食用方便，热水冲烫5-10min即可食用，果干的复水效果好，营养流失较少，是一款安全营养的即食食品。
2、本发明所述制备方法中，燕麦片经发酵后在进行熟制，发酵中是的燕麦片内的多种成分例如多糖被微生物分解成易于被人体吸收和利用的单糖和低聚糖，从而提高了小麦胚芽中营养成分的吸收效率。在果干的制备中，蒸汽处理是为了敦化酶活性，减少氧化变色和成分损失，同时增强细胞壁的可透性，利于脱水干燥和吸水复原。将各原料混合后，进行均湿处理，使得水分达到平衡，之后膨化，在原料表面形成均匀的膨化状结构，干燥后将该结构进行固定，提高果干在食用时的复水效果和燕麦片成品在食用时的风味即食用效果。
具体实施方式
下面通过具体的实施例对本发明做进一步的解释说明。
实施例1
一种高维生素的燕麦制品的制备方法：
步骤一、取燕麦片，在80℃的热风烘焙机上熟制5h，得熟制燕麦片；
步骤二、将红提、猕猴桃、圣女果、香蕉、芒果、木瓜和菠萝去皮切片、椰子肉切片和玉米压片，分别制备果片；将果片分别置于常压蒸汽中处理10-15min，取出后置于-20℃环境中迅速冷却，备用；
步骤三、取出经步骤二冷却的果片，于常温下回温至10—15℃时，低温干燥1.0-1.5h；然后于80℃---130℃条件下分别灭菌0.5-2.0h后进行混合，得复合果干；
步骤四、取新鲜小麦胚芽，40-55℃低温烘干至含水率为55-65%，粉碎过10目筛，得胚芽粉；用质量分数为10-20%的氯化钠溶液浸润胚芽粉0.5-1.0h；接种酿酒酵母菌，接种量为胚芽粉质量的1.0-2.0%，于28-30℃条件下发酵培养4-6h；60-70℃烘干至含水率70-80%；再置于80-140℃的热风烘焙机上熟制0.5-5h，得熟制小麦胚芽，备用；
步骤五、将步骤一所得熟制燕麦片、步骤三所得复合果干和步骤四所得熟制小麦胚芽进行混合，使得混合物料中燕麦片的质量百分数为55%、小麦胚芽的质量百分数为为25%和复合果干的质量百分数为20%；其中，在复合果干中，红提干占复合果干的质量百分数为20%、猕猴桃干4%、圣女果干4%、香蕉干4%、玉米片8%、芒果干15%、木瓜干15%、菠萝干15%和椰子片15%；搅拌均匀，均湿处理2-3d，得混合物料；将混合物料转移至膨化罐中，调整温度为75-85℃、压强为450-500KPa，膨化处理20-30min，得膨化物料；
步骤六、将膨化物料于真空条件下进行干燥15-25min；冷却至常温，包装，即得成品。
实施例2
一种高维生素的燕麦制品的制备方法：
步骤一、取燕麦片，在100℃的热风烘焙机上熟制3h，得熟制燕麦片；
步骤二、将红提、猕猴桃、圣女果、香蕉、芒果、木瓜和菠萝去皮切片、椰子肉切片和玉米压片，分别制备果片；将果片分别置于常压蒸汽中处理10-15min，取出后置于-20℃环境中迅速冷却，备用；
步骤三、取出经步骤二冷却的果片，于常温下回温至10—15℃时，低温干燥1.0-1.5h；然后于80℃---130℃条件下分别灭菌0.5-2.0h后进行混合，得复合果干；
步骤四、取新鲜小麦胚芽，40-55℃低温烘干至含水率为55-65%，粉碎过10目筛，得胚芽粉；用质量分数为10-20%的氯化钠溶液浸润胚芽粉0.5-1.0h；接种酿酒酵母菌，接种量为胚芽粉质量的1.0-2.0%，于28-30℃条件下发酵培养4-6h；60-70℃烘干至含水率70-80%；再置于80-140℃的热风烘焙机上熟制0.5-5h，得熟制小麦胚芽，备用；
步骤五、将步骤一所得熟制燕麦片、步骤三所得复合果干和步骤四所得熟制小麦胚芽进行混合，使得混合物料中燕麦片的质量百分数为30%、小麦胚芽的质量百分数为为30%和复合果干的质量百分数为40%；其中，在复合果干中，红提干占复合果干的质量百分数为4%、猕猴桃干20%、圣女果干20%、香蕉干20%、玉米片15%、芒果干8%、木瓜干9%、菠萝干2%和椰子片2%；搅拌均匀，均湿处理2-3d，得混合物料；将混合物料转移至膨化罐中，调整温度为75-85℃、压强为450-500KPa，膨化处理20-30min，得膨化物料；
步骤六、将膨化物料于真空条件下进行干燥15-25min；冷却至常温，包装，即得成品。
实施例3
一种高维生素的燕麦制品的制备方法：
步骤一、取燕麦片，并取燕麦片质量0.5-10%的果葡糖浆、0.5-10%的红糖、0.5-20%的水和0.1-5%的食用盐，混合均匀后在140℃的热风烘焙机上熟制0.5h，得熟制燕麦片；
步骤二、将红提、猕猴桃、圣女果、香蕉、芒果、木瓜和菠萝去皮切片、椰子肉切片和玉米压片，分别制备果片；将果片分别置于常压蒸汽中处理10-15min，取出后置于-20℃环境中迅速冷却，备用；
步骤三、取出经步骤二冷却的果片，于常温下回温至10—15℃时，低温干燥1.0-1.5h；然后于80℃---130℃条件下分别灭菌0.5-2.0h后进行混合，得复合果干；
步骤四、取新鲜小麦胚芽，40-55℃低温烘干至含水率为55-65%，粉碎过10目筛，得胚芽粉；用质量分数为10-20%的氯化钠溶液浸润胚芽粉0.5-1.0h；接种酿酒酵母菌，接种量为胚芽粉质量的1.0-2.0%，于28-30℃条件下发酵培养4-6h；60-70℃烘干至含水率70-80%；再置于80-140℃的热风烘焙机上熟制0.5-5h，得熟制小麦胚芽，备用；
步骤五、将步骤一所得熟制燕麦片、步骤三所得复合果干和步骤四所得熟制小麦胚芽进行混合，使得混合物料中燕麦片的质量百分数为60%、小麦胚芽的质量百分数为10%和复合果干的质量百分数为30%；其中，在复合果干中，红提干占复合果干的质量百分数为15%、猕猴桃干20%、圣女果干15%、香蕉干20%、玉米片4%、芒果干2%、木瓜干2%、菠萝干11%和椰子片11%；搅拌均匀，均湿处理2-3d，得混合物料；将混合物料转移至膨化罐中，调整温度为75-85℃、压强为450-500KPa，膨化处理20-30min，得膨化物料；
步骤六、将膨化物料于真空条件下进行干燥15-25min；冷却至常温，包装，即得燕麦制品。
对实施例1-3所制得的燕麦制品进行品质评定
1、理化评价
结果如下表1所示。
表1 实施例1-3制备的燕麦制品的理化评价表
| 项目 | 酸价（以脂肪计） | 过氧化值 | 总砷/(mg/kg) | 铅/( mg/kg) |
| 实施例1 | 5.12 | 0.14 | 0.11 | 0.19 |
| 实施例2 | 4.97 | 0.23 | 0.07 | 0.24 |
| 实施例3 | 5.26 | 0.17 | 0.16 | 0.23 |
2、微生物评价
微生物指标是食品的重要卫生评判标准，用于判别食品被污染的程度。食品中菌落总数和霉菌计数越多，说明食品卫生状况越差，病原菌污染的可能性越大。一般情况下的评价标准为：菌落总数≤500 cfu/g；大肠菌群≤15 MPN/100g；致病菌不得检出。
对实施例1-3所制得的燕麦制品进行卫生评价的结果如下表2所示。
表2 实施例1-3制备的燕麦制品的卫生评价表
| 项目 | 菌落总数/(cfu/g) | 大肠杆菌/(MPN/100g) | 致病菌 |
| 实施例1 | 367 | 3 | 无检出 |
| 实施例2 | 253 | 2 | 无检出 |
| 实施例3 | 305 | 6 | 无检出 |
通过上述分析，实施例1-3所制得的燕麦制品均符合质量要求。
本发明制备的燕麦制品营养丰富且齐全。以实施例1制备的燕麦制品为例，对其进行营养学分析，对其中所含的营养成分进行测定，结果如下表3所示。
表3 实施例1制备的燕麦制品的营养成分表
| 项目 | 每100g | 营养参考值（%） |
| 能量 | 2100 kJ | 25 |
| 蛋白质 | 8.0 g | 13 |
| 脂肪 | 3 g | 5 |
| 碳水化合物 | 60 g | 20 |
| 膳食纤维 | 10 g | 40 |
| 维生素B1 | 0.15 mg | 11 |
| 维生素B6 | 0.33 mg | 24 |
| 烟酸 | 1.5 mg | 11 |
| 钙 | 300 mg | 38 |
在营养成分方面，除含有丰富的蛋白质、碳水化合物、不饱和脂肪酸和膳食纤维外，维生素含量，尤其是B1、B6维生素含量较高，另外还含有烟酸、类黄酮等物质和钙、磷、铁、铬等矿物质。
需要说明的是，本发明所述实施例仅为说明性的，并不以此限制本发明的保护范围，本发明的保护范围以权利要求书为主，但以本发明精神为基础的、任何的进一步延伸或改进，均属于本发明的保护范围。
Claims (3)
1.一种高维生素的燕麦制品，其特征在于：所含的原料及其质量百分比分别为燕麦片30-60%、小麦胚芽10-30%和复合果干20-40%；
所述复合果干包括红提干、猕猴桃干、圣女果干、香蕉干、玉米片、芒果干、木瓜干、菠萝干和椰子片；所述复合果干中各原料的质量百分比分别为：红提干4-20%、猕猴桃干4-20%、圣女果干4-20%、香蕉干4-20%、玉米片4-15%、芒果干2-15%、木瓜干2-15%、菠萝干2-15%和椰子片2-15%；
所述燕麦制品的制备方法，包括以下步骤：
步骤一、取燕麦片，在80℃—140℃的热风烘焙机上熟制0.5-5h，得熟制燕麦片；
步骤二、将红提、猕猴桃、圣女果、香蕉、芒果、木瓜和菠萝去皮切片、椰子肉切片和玉米压片，分别制备果片；将果片分别置于常压蒸汽中处理10-15min，取出后置于-20℃环境中迅速冷却，备用；
步骤三、取出经步骤二冷却的果片，于常温下回温至10—15℃时，低温干燥1.0-1.5h；然后于80℃—130℃条件下分别灭菌0.5-2.0h后进行混合，得复合果干；
步骤四、取新鲜小麦胚芽，40-55℃低温烘干至含水率为55-65%，粉碎过10目筛，得胚芽粉；用质量分数为10-20%的氯化钠溶液浸润胚芽粉0.5-1.0h；接种酿酒酵母菌，接种量为胚芽粉质量的1.0-2.0%，于28-30℃条件下发酵培养4-6h；60-70℃烘干至含水率70-80%；再置于80-140℃的热风烘焙机上熟制0.5-5h，得熟制小麦胚芽，备用；
步骤五、将步骤一所得熟制燕麦片、步骤三所得复合果干和步骤四所得熟制小麦胚芽按照质量百分比进行混合，搅拌均匀，均湿处理2-3d，得混合物料；将混合物料转移至膨化罐中，调整温度为75-85℃、压强为450-500KPa，膨化处理20-30min，得膨化物料；
步骤六、将膨化物料于真空条件下进行干燥15-25min；冷却至常温，包装，即得燕麦制品。
2.如权利要求1所述的一种高维生素的燕麦制品，其特征在于：所含的原料及其质量百分比分别为燕麦片50-60%、小麦胚芽15-25%和复合果干20-30%。
3.如权利要求1所述的一种高维生素的燕麦制品，其特征在于：所含的原料还包括：占燕麦片质量0.5-10%的果葡糖浆、占燕麦片质量0.5-10%的红糖和占燕麦片质量0.1-5%的食用盐；在步骤一中，将燕麦片与果葡糖浆、红糖、食用盐和水按比例进行均匀混合，然后于80℃-140℃的热风烘焙箱中熟制0.5h—5h，得熟制燕麦片。
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