CN108378289A - 一种全麦补硒营养面条的制备方法 - Google Patents
一种全麦补硒营养面条的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L33/14—Yeasts or derivatives thereof
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种全麦补硒营养面条的制备方法,包括步骤:(1)制备富硒酵母:首先,将酵母菌株在富硒酵母培养物中扩大培养;然后,收集发酵乳;最后,将所述发酵乳进行干燥和粉碎,制成富硒酵母;(2)制备麦麸粉:将麦麸进行粉碎,得到麦麸粉;(3)制作面条:将面粉、食盐、富硒酵母、麦麸粉和马铃薯粉按一定组分配比添加适量水混合后,经过和面、发面、压片和切面,制成全麦补硒营养面条。本发明的全麦补硒营养面条的制备方法,加硒方式自然生态无添加,所制作出的面条营养均衡、具备保健功能且口感好。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种全麦补硒营养面条的制备方法。
背景技术
硒元素自1817年被发现至今,人类逐渐认识到其对人体的重要性。1973年世界卫生组织宣布,硒是人体生命活动中必不可少的微量元素。1988年,中国营养学会将硒元素列入我国居民每日必须摄入的15种膳食营养素之一。硒元素在人体内无法合成,需通过食物摄入。硒元素具有的生物功效分别为:抗氧化、抗衰老;保护、修复细胞;提高红细胞的携氧能力;提高人体免疫力;解毒、排毒、抗污染;预防癌变。研究表明,人体类40多种疾病的发生包括癌症、心脑血管病、高血压综合症、肝病、糖尿病、胃肠道病、哮喘等均与缺硒有关。硒元素被科学界称为“人体微量元素中的原子弹”,被中外专家赞誉为“长寿元素”、“生命之火”、“抗癌之王”、“心脏的守护神”、“肝脏保护因子”、“糖尿病克星”、“天然解毒剂”、“二十一世纪人类健康保护神”等。
地球上的硒元素分布广泛但不均匀,全世界有40多个国家和地区缺硒,其中1/3为世界公认的严重缺硒区,而我国有三分之二的地区被国际公认为缺硒区,7亿多人的膳食结构中硒元素摄入量长期严重不足,缺硒严重威胁着人们的健康和发展。因此,适当补硒对促进人体健康非常重要。中国营养学会推荐每人每天硒元素的摄入量为50μg,全国居民膳食营养调查最新公布的结果显示,全国人均日摄入硒元素的量仅为39.9μg。因此,从我国居民膳食营养结构的现状和要求来看,补硒迫在眉睫。
到目前为止,补硒主要有两种方法:一是食补,即通过摄入富硒食物来提高体内含硒量;二是药补,即购买含硒的药品和保健品,坚持服用以达到补充的目的。相比较而言,食补主要是通过发展生态有机富硒农业,开发生态有机富硒农产品,提高食物链中生态有机硒的含量水平。现代医学研究证明,食补是迄今为止人类补硒最安全和最科学的方法。随着人们生活水平的逐步提升,人们的营养健康意识也逐渐增强,对食品的安全和健康要求也在不断提高,富硒食品满足了人们的这种消费需求,因此受到越来越多的消费者的青睐。
面条起源于中国,已有四千多年的制作食用历史,因其制作简单、烹调快捷、食用方便、营养丰富、经济实惠,成为我国人民乃至世界人民日常生活中最喜爱的主食之一。随着面条加工技术和装备的不断发展,传统面条衍生出了许多新的面条种类,以满足人们日益增长的饮食消费需求。将硒元素添加到面条中,就是一种非常好的食补硒元素的方式。市面上逐渐出现了一些含硒苗条及其加工技术。中国发明专利说明书CN101836705A公开了一种富硒面条及其制备方法,属于一种食品及其制备方法,具体地说涉及一种富硒面条及其制备方法,提出一种成本低、制备时间短、口感好的富硒面条及其制备方法。该富硒面条由面粉、魔芋粉、食用酸、食用碱和富硒水制成,配比重量份为每100份面粉,魔芋粉为0.5~1份,食用酸、食用碱和硒水适量,面条中的硒含量以干挂面中含硒量为0.04~0.10mg/kg。
随着社会的不断发展,人民群众对食物营养以及食物加工过程是否科学合理等方面要求越来越高。上述现有技术的富硒面条的加工技术采用添加硒水的方式来在使面条含硒,在当前食品加工行业提倡少添加的大环境下,显得不够自然生态。另外,传统的面条由于受到原料选材的思维限制,其在营养均衡和保健以及口感方面,仍然存在一定欠缺。
发明内容
本发明的目的是提供一种全麦补硒营养面条的制备方法,加硒方式自然生态无添加,所制作出的面条营养均衡、具备保健功能且口感好。
为了实现上述目的,本发明的技术方案是:
一种全麦补硒营养面条的制备方法,包括如下的步骤:
(1)制备富硒酵母:首先,将酵母菌株在富硒酵母培养物中扩大培养;然后,收集发酵乳;最后,将所述发酵乳进行干燥和粉碎,制成富硒酵母;
(2)制备麦麸粉:将麦麸进行粉碎,得到麦麸粉;
(3)制作面条:将面粉、食盐、富硒酵母、麦麸粉和马铃薯粉按一定组分配比添加适量水混合后,经过和面、发面、压片和切面,制成全麦补硒营养面条。
利用所述酵母菌株在所述富硒酵母培养物中培养的方式制备所述富硒酵母,相对传统富硒面条采用添加硒水的加硒方式,该全麦补硒营养面条的制备方法向面条中加硒的过程自然生态无添加。同时,该全麦补硒营养面条的制备方法的原料组分包括麦麸粉和马铃薯粉,麦麸是膳食纤维的重要来源,麦麸经过粉碎和发酵之后,难溶性的膳食纤维转化为可溶性膳食纤维;马铃薯粉则是富含营养物质的全营养食品,而且脂肪含量极低。麦麸粉和马铃薯粉的组分使得该全麦补硒营养面条的制备方法制备出的面条营养均衡、具备保健功能且口感好。
在一些具体实施例中,所述制备富硒酵母的步骤包括有以下工序:
A、将所述酵母菌株在YPD培养基上活化,得到菌种;
B、将所述菌种逐步扩培到60吨的种子罐中进行种子培养,得到种子;
C、将培养基投入300吨的发酵罐中,灭菌后将所述种子接入发酵罐中进行发酵培养,得到发酵液;
D、将所述发酵液固液分离,收集所述发酵乳;
E、将所述发酵乳喷粉干燥,得到粉状的所述富硒酵母。
所述酵母菌株在YPD培养基上活化,得到活化的所述菌种,唤醒所述酵母菌株生长繁殖。所述菌种经过逐步扩培得到所述种子,然后将所述种子在发酵罐内的培养基中发酵培养,得到含有大量富硒酵母菌的所述发酵液。将所述发酵液进行固液分离,去除废渣,得到纯度较高的所述发酵乳。最终将所述发酵乳喷粉干燥得到粉状的所述富硒酵母,可以直接用于与原料进行混合发酵。
进一步地,所述活化的参数为30℃下恒温培养24~48h。适当的活化参数有利于所述酵母菌株的快速有效地活化。
进一步地,所述发酵培养的参数为:培养温度为35℃,培养时间为25h,pH值为6.5。适当的发酵培养参数的设定,符合所述种子的生长繁殖规律,利于富硒酵母菌的大量增殖。
在一些具体实施例中,所述组分配比按照:面粉500份,食盐1~5份,富硒酵母2~5份,麦麸粉100份,马铃薯粉12~16份的重量份数进行配比。合适的所述组分配比能够保证制作出的面条兼具营养均衡和上佳口感的优点。
在一些具体的实施例中,所述发面的参数为:发面时间为1.5~3.5h,发面温度为36~37℃。所述发面的过程中,所述富硒酵母进行面团发酵,合适的环境温度保证发酵的正常进行,合适的发面时长则保证面团风味,进而保证制作出的面条具备好口感。
在一些具体的实施例中,在所述发面进行之后,添加碱面调节酸度。在所述发面的过程中,会产生一定的酸性物质,所述碱面能够中和酸性物质,对于提高面条的口感具有积极作用。
在一些具体的实施例中,在所述制备麦麸粉的步骤中,采用超微粉碎技术将麦麸粉碎至500~600目,得到所述麦麸粉。麦麸粉的粒径限定在500~600目,粒径适中,利于保持面条的滑爽口感及嚼劲,制出的面条表面光洁,煮熟后不浑汤。
在一些具体实施例中,所述富硒酵母培养物包括有亚硒酸钠溶液。亚硒酸钠利于所述种子在培养基中生长繁殖时的吸收,硒元素能够由所述富硒酵母培养物中充分地转移到所述富硒酵母中。
在一些具体实施例中,所述富硒酵母的水分含量小于10%。保持低含量的水分有利于所述富硒酵母持续处于休眠状态,便于保存。
下面结合具体实施方式对本发明作进一步阐述。
具体实施方式
实施例1
(1)制备富硒酵母:
取液氮保存的面包酵母菌株于YPD培养基(酵母浸出粉胨葡萄糖培养基)上活化,30℃恒温培养24h~48h后,将制得的菌种放在0℃~10℃的冰箱保存备用,取出上述制得的菌种用三角瓶和卡式瓶逐步扩培到60吨的种子罐中进行种子培养,将培养基投入到300吨的发酵罐中,漂白粉杀菌后,将上述培养的种子通过压差法接入发酵罐中进行发酵培养,以接种酵母量为6500L来计算,向培养基中流加质量百分比浓度为27%的水解糖、质量百分比浓度为17%的氨水以及质量百分比浓度为10%的亚硒酸钠溶液,其中水解糖按照每升发酵培养液15ml/h流加,添加总量为79立方,氨水按照每升发酵培养液0.25ml/h流加,添加总量为2.2立方,亚硒酸钠按照每升发酵培养液10mg/h流加,添加总量为0.76立方,此外添加硫酸铜300g,硫酸亚铁3000g,硫酸锰280g,氯化钠100000g,硫酸镁90000g,硫酸锌60000g,100%的生物素40g,氯化钾300000g,VB1为1600g,VB2为200g,VB6为400g,谷氨酸为100000g,烟酸4000g,泛酸钙1600g,氯化钙200000g,L-半胱氨酸30000g,培养温度为35℃,培养时间为25h,pH值为6.5,将发酵培养后的发酵液通过离心机进行固液分离收集发酵乳,并将分离得到的发酵乳160℃喷粉干燥后得到粉状富硒酵母,其中水分含量小于10%。
(2)制备麦麸粉
采用超微粉碎机将麦麸粉碎至500~600目,得到麦麸粉。
(3)制作面条
按各原料组分的重量份数配比,取面粉50kg,食盐0.1kg,富硒酵母0.2kg,麦麸粉10kg,马铃薯粉1.2kg,添加适量水,将原料各组分混合均匀,置于36℃条件下发面1.5h,加入碱面调节面条的酸度,然后压片,切面,制成挂面或鲜面条。
实施例2
(1)制备富硒酵母:
取液氮保存的面包酵母菌株于YPD培养基(酵母浸出粉胨葡萄糖培养基)上活化,30℃恒温培养24h~48h后,将制得的菌种放在0℃~10℃的冰箱保存备用,取出上述制得的菌种用三角瓶和卡式瓶逐步扩培到60吨的种子罐中进行种子培养,将培养基投入到300吨的发酵罐中,漂白粉杀菌后,将上述培养的种子通过压差法接入发酵罐中进行发酵培养,以接种酵母量为6500L来计算,向培养基中流加质量百分比浓度为27%的水解糖、质量百分比浓度为17%的氨水以及质量百分比浓度为10%的亚硒酸钠溶液,其中水解糖按照每升发酵培养液15ml/h流加,添加总量为79立方,氨水按照每升发酵培养液0.25ml/h流加,添加总量为2.2立方,亚硒酸钠按照每升发酵培养液10mg/h流加,添加总量为0.76立方,此外添加硫酸铜300g,硫酸亚铁3000g,硫酸锰280g,氯化钠100000g,硫酸镁90000g,硫酸锌60000g,100%的生物素40g,氯化钾300000g,VB1为1600g,VB2为200g,VB6为400g,谷氨酸为100000g,烟酸4000g,泛酸钙1600g,氯化钙200000g,L-半胱氨酸30000g,培养温度为35℃,培养时间为25h,pH值为6.5,将发酵培养后的发酵液通过离心机进行固液分离收集发酵乳,并将分离得到的发酵乳160℃喷粉干燥后得到粉状富硒酵母,其中水分含量小于10%。
(2)制备麦麸粉
采用超微粉碎机将麦麸粉碎至500~600目,得到麦麸粉。
(3)制作面条
按各原料组分的重量份数配比,取面粉50kg,食盐0.25kg,富硒酵母0.3kg,麦麸粉10kg,马铃薯粉1.5kg,添加适量水,将原料各组分混合均匀,置于37℃条件下发酵2.5h,加入碱面调节面条的酸度,然后压片,切面,制成挂面或鲜面条。
实施例3
(1)制备富硒酵母:
取液氮保存的面包酵母菌株于YPD培养基(酵母浸出粉胨葡萄糖培养基)上活化,30℃恒温培养24h~48h后,将制得的菌种放在0℃~10℃的冰箱保存备用,取出上述制得的菌种用三角瓶和卡式瓶逐步扩培到60吨的种子罐中进行种子培养,将培养基投入到300吨的发酵罐中,漂白粉杀菌后,将上述培养的种子通过压差法接入发酵罐中进行发酵培养,以接种酵母量为6500L来计算,向培养基中流加质量百分比浓度为27%的水解糖、质量百分比浓度为17%的氨水以及质量百分比浓度为10%的亚硒酸钠溶液,其中水解糖按照每升发酵培养液15ml/h流加,添加总量为79立方,氨水按照每升发酵培养液0.25ml/h流加,添加总量为2.2立方,亚硒酸钠按照每升发酵培养液10mg/h流加,添加总量为0.76立方,此外添加硫酸铜300g,硫酸亚铁3000g,硫酸锰280g,氯化钠100000g,硫酸镁90000g,硫酸锌60000g,100%的生物素40g,氯化钾300000g,VB1为1600g,VB2为200g,VB6为400g,谷氨酸为100000g,烟酸4000g,泛酸钙1600g,氯化钙200000g,L-半胱氨酸30000g,培养温度为35℃,培养时间为25h,pH值为6.5,将发酵培养后的发酵液通过离心机进行固液分离收集发酵乳,并将分离得到的发酵乳160℃喷粉干燥后得到粉状富硒酵母,其中水分含量小于10%。
(2)制备麦麸粉
采用超微粉碎机将麦麸粉碎至500~600目,得到麦麸粉。
(3)制作面条
按各原料组分的重量份数配比,取面粉50kg,食盐0.5kg,富硒酵母0.5kg,麦麸粉10kg,马铃薯粉1.6kg,添加适量水,将原料各组分混合均匀,置于37℃条件下发酵3.5h,加入碱面调节面条的酸度,然后压片,切面,制成挂面或鲜面条。
以上所述,仅是本发明的较佳实施例而已,并非对本发明做任何形式上的限制,故凡未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (10)
1.一种全麦补硒营养面条的制备方法,其特征在于,包括如下的步骤:
(1)制备富硒酵母:首先,将酵母菌株在富硒酵母培养物中扩大培养;然后,收集发酵乳;最后,将所述发酵乳进行干燥和粉碎,制成富硒酵母;
(2)制备麦麸粉:将麦麸进行粉碎,得到麦麸粉;
(3)制作面条:将面粉、食盐、富硒酵母、麦麸粉和马铃薯粉按一定组分配比添加适量水混合后,经过和面、发面、压片和切面,制成全麦补硒营养面条。
2.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
所述制备富硒酵母的步骤包括有以下工序:
A、将所述酵母菌株在YPD培养基上活化,得到菌种;
B、将所述菌种逐步扩培到60吨的种子罐中进行种子培养,得到种子;
C、将培养基投入300吨的发酵罐中,灭菌后将所述种子接入发酵罐中进行发酵培养,得到发酵液;
D、将所述发酵液固液分离,收集所述发酵乳;
E、将所述发酵乳喷粉干燥,得到粉状的所述富硒酵母。
3.根据权利要求2所述的全麦补硒营养面条的制备方法,其特征在于:
所述活化的参数为30℃下恒温培养24~48h。
4.根据权利要求2或3所述的全麦补硒营养面条的制备方法,其特征在于:
所述发酵培养的参数为:培养温度为35℃,培养时间为25h,pH值为6.5。
5.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
所述组分配比按照:面粉500份,食盐1~5份,富硒酵母2~5份,麦麸粉100份,马铃薯粉12~16份的重量份数进行配比。
6.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
所述发面的参数为:发面时间为1.5~3.5h,发面温度为36~37℃。
7.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
在所述发面进行之后,添加碱面调节酸度。
8.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
在所述制备麦麸粉的步骤中,采用超微粉碎技术将麦麸粉碎至500~600目,得到所述麦麸粉。
9.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
所述富硒酵母培养物包括有亚硒酸钠溶液。
10.根据权利要求1所述的全麦补硒营养面条的制备方法,其特征在于:
所述富硒酵母的水分含量小于10%。
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