CN108244468A - 馒头粉的加工方法 - Google Patents
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Abstract
本发明是关于馒头粉的加工方法，其特征在于将提取的豆渣膳食纤维复配到小麦粉中，一方面增加了馒头中的膳食纤维含量，提高了馒头的营养价值；利用青稞中富含多种氨基酸，赖氨酸含量较高，将荞麦粉复配到小麦粉中，可提高混合粉的氨基酸效价。从而改善主食中膳食纤维含量，提高口感，增强营养保健作用。
Description
技术领域
本发明涉及杂粮粉加工领域，主要涉及馒头粉的加工方法。
背景技术
我国馒头的制作具有悠久的历史，然而相较于饼干、面包的基础理论研究，对于馒头的研究明显落后。目前我国对于馒头的研究在面粉品质、老化机理、制作工艺、品质改良等方面，己经进行了较为系统和深入的研究。在杂粮馒头配方的研究中，主要是集中在单一杂粮粉对慢头品质的影响，而对于多种杂粮粉制作慢头的研究比较少。杂粮在我国的产量较高，品种多。虽然杂粮可直接食用，但杂粮的口感不佳，比较粗糙，色泽不吸引人，导致杂粮的食用比较少，大部分杂粮主要是作为动物饲料，造成了非常严重的浪费。随着生活水平的提高，人们在饮食上的要求也越来越高，逐渐重视食品的营养及保健功能。由于小麦粉本身存在着某些营养缺陷，如膳食纤维含量较低，导致现有的主食慢头营养价值较低，口味单调，已经不能满足人们对食品的营养保健要求。
对比我国膳食营养素参考摄入量要求，经调查，我国居民膳食纤维含量摄入仅为推荐摄入量的一半。慢头作为我国北方人民的主食，膳食纤维含量较低，因而改善主食中膳食纤维含量，是提高我国国民营养水平的一种有效途径。路敏在《高膳食纤维杂粮馒头粉的研究》以豆渣粉、青裸粉、全麦粉、养麦粉四种杂粮粉为复配原料，在研究了四种杂粮-小麦混合面团流变学特性及对慢头品质的影响的基础上，采用规划求解的方法，设计了富膳食纤维杂粮慢头粉的最佳配方，并对复合粉慢头的加工工艺条件进行了优化及品质改良。
发明内容
本发明为了改善主食中膳食纤维含量，提高口感，增强营养保健作用，提供馒头粉的加工方法。
馒头粉的加工方法，其特征在于它是由下述步骤组成：
1）、将新鲜豆渣置于50-55℃烘制6-7小时，冷却至室温粉碎至80-100目，脱脂后加10-12倍量蒸馏水搅拌均匀，水浴锅中加热至60-65℃时，用碳酸氢钠缓冲溶液调节初始PH值，冷却至33-35℃，加入1-1.2%混合酶，充分酶解2-2.5小时，于90-95℃灭酶10-15分钟，冷却后再加4-5倍体积的乙醇溶液醇析，静置30-35分钟后过滤，收集滤渣，干燥过80-100目筛，得豆渣纤维粉；
2）、将青稞清洗干净，干燥至水分含量为20-25%，进行挤压膨化处理，粉碎至80-100目，得青稞粉；
3）、将完整小麦粒清洗除杂，干燥粉碎，筛出精面粉，再将剩余麸皮粉碎至80-100目，再与所得精面粉混合得全麦粉；
4）、将步骤1所得豆渣纤维粉、步骤2所得青稞粉、步骤3所得全麦粉以1:3：15-20的比例混合，加入0.6-0.65%海藻糖、0.3-0.35%酵母干粉，充分混合，于45-50℃干燥至水分含量为2-3%，分装干燥保存。
所述的馒头粉的加工方法，其特征在于步骤1初始PH值为6-6.5。
所述的馒头粉的加工方法，其特征在于步骤1混合酶是由α-淀粉酶与木瓜蛋白酶以1:2-3比例组成。
所述的馒头粉的加工方法，其特征在于步骤1乙醇溶液浓度为90-95% 。
本发明的优点是：
本发明的馒头粉的加工方法，将提取的豆渣膳食纤维复配到小麦粉中，一方面增加了馒头中的膳食纤维含量，提高了馒头的营养价值；由于豆渣纤维对面筋的填充作用，使面筋网状结构形成的时间延长，面筋强度增大，从而导致了面团的形成时间和稳定时间的增大，弱化度降低。虽然膳食纤维不被消化道内的酶消化，但肠道内的微生物可以分解利用，膳食纤维被酵解后，一方面增加了肠道内的酸性，从而抑制病菌的繁殖，促进了肠道内有益菌的生长；另一方面提高了胃肠道内容物的粘度，降低了胃排空率及胆固醇和胆汁酸的速率。青稞具有高蛋白质、高膳食纤维、高纤维素和低脂肪、低糖的特点，并且青稞中富含多种氨基酸，赖氨酸含量较高。而在小麦粉中，赖氨酸含量很低，是面粉蛋白质中的第一限制性氨基酸，将荞麦粉复配到小麦粉中，可提高混合粉的氨基酸效价。将青棵粉复配到小麦粉中，不仅提高了小麦粉的营养价值，也促进了青稞深加工的研究。全麦粉是将整粒小麦粉碎加工而成的面粉。与普通小麦粉相比，具有整粒小麦所含有的所有营养物质。富含粗纤维、矿物质、微量元素及维生素等，营养全面。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
馒头粉的加工方法，其特征在于它是由下述步骤组成：
1）、将新鲜豆渣置于50-55℃烘制6-7小时，冷却至室温粉碎至80-100目，脱脂后加10-12倍量蒸馏水搅拌均匀，水浴锅中加热至60-65℃时，用碳酸氢钠缓冲溶液调节初始PH值，初始PH值为6-6.5，冷却至33-35℃，加入1-1.2%混合酶，充分酶解2-2.5小时，混合酶是由α-淀粉酶与木瓜蛋白酶以1:2-3比例组成，于90-95℃灭酶10-15分钟，冷却后再加4-5倍体积的乙醇溶液醇析，乙醇溶液浓度为90-95%，静置30-35分钟后过滤，收集滤渣，干燥过80-100目筛，得豆渣纤维粉；
2）、将青稞清洗干净，干燥至水分含量为20-25%，进行挤压膨化处理，粉碎至80-100目，得青稞粉；
3）、将完整小麦粒清洗除杂，干燥粉碎，筛出精面粉，再将剩余麸皮粉碎至80-100目，再与所得精面粉混合得全麦粉；
4）、将步骤1所得豆渣纤维粉、步骤2所得青稞粉、步骤3所得全麦粉以1:3：15-20的比例混合，加入0.6-0.65%海藻糖、0.3-0.35%酵母干粉，充分混合，于45-50℃干燥至水分含量为2-3%，分装干燥保存。
Claims (4)
1.馒头粉的加工方法，其特征在于它是由下述步骤组成：
1）、将新鲜豆渣置于50-55℃烘制6-7小时，冷却至室温粉碎至80-100目，脱脂后加10-12倍量蒸馏水搅拌均匀，水浴锅中加热至60-65℃时，用碳酸氢钠缓冲溶液调节初始PH值，冷却至33-35℃，加入1-1.2%混合酶，充分酶解2-2.5小时，于90-95℃灭酶10-15分钟，冷却后再加4-5倍体积的乙醇溶液醇析，静置30-35分钟后过滤，收集滤渣，干燥过80-100目筛，得豆渣纤维粉；
2）、将青稞清洗干净，干燥至水分含量为20-25%，进行挤压膨化处理，粉碎至80-100目，得青稞粉；
3）、将完整小麦粒清洗除杂，干燥粉碎，筛出精面粉，再将剩余麸皮粉碎至80-100目，再与所得精面粉混合得全麦粉；
4）、将步骤1所得豆渣纤维粉、步骤2所得青稞粉、步骤3所得全麦粉以1:3：15-20的比例混合，加入0.6-0.65%海藻糖、0.3-0.35%酵母干粉，充分混合，于45-50℃干燥至水分含量为2-3%，分装干燥保存。
2.根据权利要求1所述的馒头粉的加工方法，其特征在于步骤1初始PH值为6-6.5。
3.根据权利要求1所述的馒头粉的加工方法，其特征在于步骤1混合酶是由α-淀粉酶与木瓜蛋白酶以1:2-3比例组成。
4. 根据权利要求1所述的馒头粉的加工方法，其特征在于步骤1乙醇溶液浓度为90-95% 。
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| CN115413757A (zh) * | 2022-09-13 | 2022-12-02 | 赵文杰 | 一种减缓餐后升糖指数的馒头 |
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