CN108419985A - 一种苦荞麦营养面粉及其制备方法 - Google Patents
一种苦荞麦营养面粉及其制备方法 Download PDFInfo
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种苦荞麦营养面粉及其制备方法，属于苦荞麦面粉技术领域，解决苦荞麦营养成分不能合理利用、苦荞麦面粉口味苦涩、苦荞麦面粉制得的面食品不筋道技术问题，苦荞麦营养面粉的成分及其重量百分比含量为：苦荞原粉为67.8±1%，苦荞麸皮微粉为28.4±1%，黑沙蒿籽微粉为0.2%~0.5%，苦荞生物类黄酮为3.35%~4.26%。通过芦丁降解酶的钝化、石碾风选低温磨粉、超微粉碎、超声波法提取苦荞生物类黄酮、均质处理工艺，能够合理利用苦荞小苗、苦荞皮、苦荞麸皮、苦荞籽粒，改善苦荞麦面粉营养结构与食用口感的同时实现了苦荞麦的完全利用，并在其中添加黑沙蒿籽，增加了苦荞麦面粉的筋度，使得苦荞麦面粉更易推广使用。
Description
技术领域
本发明属于苦荞麦面粉技术领域，特别涉及一种苦荞麦营养面粉及其制备方法。
背景技术
苦荞麦子粒磨粉后的出粉率为55.4%，另剩麸皮24.2%、苦荞皮17.4%，制粉损耗为3%。由于传统的制粉工艺受限，苦荞麸皮粗涩不能合理利用，苦荞皮做了垫褥和枕头填充料，苦荞植株被废弃，使得资源利用率大打折扣，农业种植和加工效率不能充分提升。
苦荞麸皮中，除了含有丰富的蛋白质、脂肪、膳食纤维、维生素、矿物质，还含有低聚糖、β-淀粉酶、植酸酶、羧肽酶、脂酶与酚类化合物等成分。其中，类黄酮总含量是面粉的4.86倍，类黄酮物质中芦丁占总量的85%；苦荞麸皮中含有一定量的胚乳与麦胚，其中所含的脂肪是面粉的3倍，9种脂肪酸中，油酸、亚油酸占80%左右，还含有β-谷甾醇和β-生育酚等其他抗氧化脂肪；苦荞麸皮中含有的膳食纤维是面粉的2倍，膳食纤维被誉为第七大营养素。因此，苦荞麸皮具有很高的膳食营养价值。苦荞食品口感苦涩是市场开拓的难点，苦荞麦中的芦丁，在高活性降解酶的作用下，温水5min之内就可有90%降解为槲皮素，苦荞食品的苦涩口味就源于槲皮素的苦味。
苦荞麦含有11.7的粗蛋白，但是其面粉缺乏筋度，制作食品的过程中容易散，煮食时糊汤严重，食用口感也不筋道。
发明内容
为了克服现有技术存在的不足，解决苦荞麦营养成分不能合理利用、苦荞麦面粉口味苦涩、苦荞麦面粉制得的面食品不筋道技术问题，提供一种苦荞麦营养面粉及其制备方法。
本发明通过以下技术方案予以实现。
一种苦荞麦营养面粉，其中：所述苦荞麦营养面粉的成分及其重量百分比含量为：苦荞原粉为67.8±1%，苦荞麸皮微粉为28.4±1%，黑沙蒿籽微粉为0.2%~0.5%，苦荞生物类黄酮为3.35%~4.26%。
一种制备苦荞麦营养面粉的方法，包括以下步骤：
（一）、苦荞麦中芦丁降解酶的钝化
S1、风选去除苦荞麦原料中的杂质
将苦荞麦原料倒入风选装置中，采用气流分筛苦荞麦原料，将苦荞麦原料中的灰尘、残屑和砂石分离，风选出干净饱满的苦荞麦子粒，留待后续进一步加工；
S2、蒸汽处理
将上步S1中风选出的苦荞麦子粒在蒸汽装置中蒸制10~15min，留待后续进一步加工；
S3、微波干热、膨化处理
将上步S2中蒸汽处理后的苦荞麦子粒置于微波装置中85-100℃干热2~3min，直至苦荞麦子粒膨大开花，苦荞皮撑裂，然后将微波干热、膨化处理后的苦荞麦子粒再次倒入风选装置中进行第二次风选，将苦荞皮和苦荞麦子粒分离，留待后续进一步加工；
（二）、石碾风选低温磨粉
将步骤（一）中制得的苦荞麦子粒经石碾加工磨粉，直至苦荞麦子粒粒度为40目，然后分别收集苦荞麦麸皮与苦荞麦粉，留待后续进一步加工；
（三）、超微粉碎
采用细胞破壁超微粉碎设备，利用风洞工艺将步骤（二）中获得的苦荞麦麸皮、黑沙蒿籽以及苦荞类黄酮分别粉碎成颗粒直径为20~50μm的微粉，留待后续进一步加工；
（四）、超声波法提取苦荞生物类黄酮
将苦荞麦的一月龄小苗和步骤（一）中获得的苦荞皮混合，采用超声波法提取苦荞生物类黄酮，留待后续进一步加工；
（五）、均质处理
根据制作食品对面粉的不同要求，采用均质搅拌机对步骤（二）中制得的苦荞麦粉、步骤（三）中制得的苦荞麦麸皮微粉、黑沙蒿籽微粉以及步骤（四）中提取的苦荞生物类黄酮进行均质处理，最终制得苦荞麦营养面粉。
与现有技术相比本发明的有益效果为：本发明提供的一种苦荞麦营养面粉及其制备方法，通过芦丁降解酶的钝化、石碾风选低温磨粉、风洞破壁超微粉碎、超声波法提取苦荞生物类黄酮、均质处理五种技术工艺，大大改善了食品原料粗糙苦涩的口感；增强了功能因子的化学活性、生物活性，对人体有较好的吸收和利用价值；筋力的改善，便于面粉成团和制作食品；充分利用原料资源，提高了农业种植和加工的效益。
具体实施方式
下面结合实施例对本发明作进一步的详细描述。
一种苦荞麦营养面粉，其特征在于：所述苦荞麦营养面粉的成分及其重量百分比含量为：苦荞原粉为67.8±1%，苦荞麸皮微粉为28.4±1%，黑沙蒿籽微粉为0.2%~0.5%，苦荞生物类黄酮为3.35%~4.26%。
一种制备苦荞麦营养面粉的方法，包括以下步骤：
（一）、苦荞麦中芦丁降解酶的钝化
S1、风选去除苦荞麦原料中的杂质
将苦荞麦原料倒入风选装置中，采用气流分筛苦荞麦原料，将苦荞麦原料中的灰尘、残屑和砂石分离，风选出干净饱满的苦荞麦子粒，留待后续进一步加工；
S2、蒸汽处理
将上步S1中风选出的苦荞麦子粒在蒸汽装置中蒸制10~15min，留待后续进一步加工；
S3、微波干热、膨化处理
将上步S2中蒸汽处理后的苦荞麦子粒置于微波装置中85-100℃（高火）干热2~3min，直至苦荞麦子粒膨大开花，苦荞皮撑裂，然后将微波干热、膨化处理后的苦荞麦子粒再次倒入风选装置中进行第二次风选，将苦荞皮和苦荞麦子粒分离，留待后续进一步加工；
经探索研究，温度在70℃、pH值小于3或者大于9的外界条件下，可以分别得到苦味强度适中、较好保持营养特征、并具苦荞风味的营养食品。
（二）、石碾风选低温磨粉
将步骤（一）中制得的苦荞麦子粒经石碾加工磨粉，直至苦荞麦子粒粒度为40目，然后分别收集苦荞麦麸皮与苦荞麦粉，留待后续进一步加工；
（三）、超微粉碎
采用细胞破壁超微粉碎设备，利用风洞工艺将步骤（二）中获得的苦荞麦麸皮、黑沙蒿籽以及苦荞类黄酮（苦荞类黄酮中的主要成分是芦丁，占85%，除此还含有槲皮素、山奈酚、桑色素和莰菲醇）分别粉碎成颗粒直径为20~50μm的微粉，留待后续进一步加工；
（四）、超声波法提取苦荞生物类黄酮
将苦荞麦的一月龄小苗和步骤（一）中获得的苦荞皮混合，采用超声波法提取苦荞生物类黄酮，留待后续进一步加工；苦荞麦的整个植株浑身都是宝，用超声波法优化工艺，从苦荞麦的一月龄小苗、成苗的叶和花、子粒的外壳（苦荞皮）中，可提取生物类黄酮，以提高苦荞面粉的黄酮含量。其中，一月龄苦荞苗含总黄酮的量为5.39%，花絮中含总黄酮的量为6.28%，苦荞皮中含总黄酮的量为4%，而全子粒的总黄酮的量为2.13%。
（五）、均质处理
根据制作食品对面粉的不同要求，采用均质搅拌机对步骤（二）中制得的苦荞麦粉、步骤（三）中制得的苦荞麦麸皮微粉、黑沙蒿籽微粉以及步骤（四）中提取的苦荞生物类黄酮进行均质处理，最终制得苦荞麦营养面粉。我国劳动人民在过去的饥荒年代，很早就发现了榆白皮面加黑沙蒿籽面具有很高的粘结性，根据制作不同食品所需面粉的筋度，和面时掺入2~5%的榆白皮面或者黑沙蒿籽面，就可以很好地解决制作、煮食和食用口感的问题。研究黑沙蒿多糖的降白糖作用机理表明：沙蒿多糖有助于胰岛β细胞的修复，促进胰岛分泌胰岛素，调节胰岛α细胞的胰高血糖素的分泌，还能在孕期促进胎儿的胰岛组织发育。对黑沙蒿籽黄酮类化合物的研究，从乙醇提取物中分离并鉴定有8种黄酮类化合物。以此为糖尿病的辅助治疗提供了一种新的药物途径。经研究测定，黑沙蒿胶的筋度为9000a/s，是一种很好的天然粘接剂，可以用于食品加工工业。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉技术领域的技术人员在本发明揭露的技术范围内，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应以所述权利要求的保护范围为准。
Claims (2)
1.一种苦荞麦营养面粉，其特征在于：所述苦荞麦营养面粉的成分及其重量百分比含量为：苦荞原粉为67.8±1%，苦荞麸皮微粉为28.4±1%，黑沙蒿籽微粉为0.2%~0.5%，苦荞生物类黄酮为3.35%~4.26%。
2.一种制备如权利要求1所述的苦荞麦营养面粉的方法，其特征在于包括以下步骤：
（一）、苦荞麦中芦丁降解酶的钝化
S1、风选去除苦荞麦原料中的杂质
将苦荞麦原料倒入风选装置中，采用气流分筛苦荞麦原料，将苦荞麦原料中的灰尘、残屑和砂石分离，风选出干净饱满的苦荞麦子粒，留待后续进一步加工；
S2、蒸汽处理
将上步S1中风选出的苦荞麦子粒在蒸汽装置中蒸制10~15min，留待后续进一步加工；
S3、微波干热、膨化处理
将上步S2中蒸汽处理后的苦荞麦子粒置于微波装置中85-100℃干热2~3min，直至苦荞麦子粒膨大开花，苦荞皮撑裂，然后将微波干热、膨化处理后的苦荞麦子粒再次倒入风选装置中进行第二次风选，将苦荞皮和苦荞麦子粒分离，留待后续进一步加工；
（二）、石碾风选低温磨粉
将步骤（一）中制得的苦荞麦子粒经石碾加工磨粉，直至苦荞麦子粒粒度为40目，然后分别收集苦荞麦麸皮与苦荞麦粉，留待后续进一步加工；
（三）、超微粉碎
采用细胞破壁超微粉碎设备，利用风洞工艺将步骤（二）中获得的苦荞麦麸皮、黑沙蒿籽以及苦荞类黄酮分别粉碎成颗粒直径为20~50μm的微粉，留待后续进一步加工；
（四）、超声波法提取苦荞生物类黄酮
将苦荞麦的一月龄小苗和步骤（一）中获得的苦荞皮混合，采用超声波法提取苦荞生物类黄酮，留待后续进一步加工；
（五）、均质处理
根据制作食品对面粉的不同要求，采用均质搅拌机对步骤（二）中制得的苦荞麦粉、步骤（三）中制得的苦荞麦麸皮微粉、黑沙蒿籽微粉以及步骤（四）中提取的苦荞生物类黄酮进行均质处理，最终制得苦荞麦营养面粉。
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| CN114680284A (zh) * | 2022-04-20 | 2022-07-01 | 中国农业大学 | 一种富含黄酮的全苦荞高纤膨化脆片的制备方法 |
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Application publication date: 20180821 |