CN108835514A - 一种营养面粉及其制备方法 - Google Patents
一种营养面粉及其制备方法 Download PDFInfo
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- CN108835514A CN108835514A CN201810529199.5A CN201810529199A CN108835514A CN 108835514 A CN108835514 A CN 108835514A CN 201810529199 A CN201810529199 A CN 201810529199A CN 108835514 A CN108835514 A CN 108835514A
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- wheat
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- acid anhydrides
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Classifications
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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
- 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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明是一种营养面粉及其制备方法。原料为小麦100‑120份、燕麦40‑50份、玉米粒33‑45份、氨基酸类食品添加剂1‑10份。通过对小麦润麦磨粉;燕麦除杂磨粉;玉米粒磨粉;食品添加剂磨粉;将原料混合均匀;挤压蒸煮等方式即可制备得到。本发明制得的营养面粉可以在长时间储存后仍具有较高的营养价值。
Description
技术领域
本发明属于食品加工领域,尤其涉及一种营养小麦及其制备方法。
背景技术
小麦是世界范围内最广泛生产的谷物,大部分供人类食用。所以,小麦对人类能量摄入的贡献是极重要的,也是提供人类所需的微营养成分的合适载体。由小麦制成的面粉是中国北方大部分地区的主食,用面粉制成的食物品种繁多,花样百出,风味迥异。
小麦是维生素A、B1、B2、烟酸、B6、E以及铁和锌的良好来源。但由于这些营养成分大部分集中在麦粒的外壳中,所以在面粉加工的过程中大部分损失掉了,精加工的面粉维生素与矿物质的损失更加严重。
在发达国家,面粉通常强化维生素A、B1、B2、烟酸和铁。也有些国家添加钙、叶酸以及维生素D。食物中的维生素比矿物质更不稳定,因为维生素对热、氧化及还原剂、光以及其他物理化学因素很敏感。尤其是科学家的研究证明高的湿度和温度都对面粉中维生素A的稳定存在有不利影响。根据Carotenoid retention of biofortified provitamin Amaize(Zea mays L.)after Zambian traditional methods of milling,cooking andstorage(J.Agric.Food Chem.2014,62,6317-6325.)一文报道,普通面粉在传统储存方式下,维生素A会大量降解,储存6个月后维生素A含量仅为初始值的35%-40%。这会大幅降低面粉的营养价值。类胡萝卜素是一类重要的天然色素的总称,普遍存在于动物、高等植物、真菌、藻类的黄色、橙红色或红色的色素之中。类胡萝卜素是体内维生素A的主要来源,因此可以通过提升面粉中类胡萝卜素的含量来弥补维生素A的损失。
T-2毒素是由多种镰刀菌产生的一种霉菌毒素。主要污染小麦、大麦、玉米等粮食作物及其制品,对人类健康及畜牧业构成了较大危害。T-2毒素主要影响血液,肝脏,肾脏,胰腺肌肉及淋巴细胞的功能,T-2毒素中毒后的一般临床症状为厌食、呕吐、腹泻、生长停滞、繁殖和神经机能障碍等。该毒素已在全球范围内广泛存在,在我国谷物中的检出率为80%。但是由于检测标准的缺乏国内至今未能形成健全的T-2毒素安全性评估方案。根据Biotransformation and detoxification of T-2 toxin by soil and freshwaterbacteria.(Applied&Environmental Microbiology,1989,55(1):190-7.)一文报导T-2毒素的物理性质决定了其难挥发、不溶于水、热稳定,高压处理和一般食品加工过程中不会降解,并且在中性和酸性环境下也较稳定,被人类摄入后在胃液中也不会水解。
由上可知,长时间储存导致的缺乏类胡萝卜素和T-2毒素对面粉污染是影响面粉营养价值的两大重要因素,且目前没有很好的现有技术能够同时解决这两个问题。
发明内容
本发明是针对现有技术中面粉长期储存后会带来的营养价值降低和T-2毒素污染的问题而开发的一种营养面粉。
本发明目的是通过如下技术方案实现的:
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦100-120份、燕麦40-50份、玉米粒33-45份、氨基酸类食品添加剂1-10份。
优选地,所述的氨基酸类食品添加剂为L-4-羟基脯氨酸和D-4-羟基脯氨酸中的任意一种或两种任意比例混合物。
制备所述的营养面粉的方法,包括以下步骤:
(1)将小麦着植物提取液润麦10-24小时,使含水量在10-30%,研磨成细粉,过50-100目筛,得到小麦粉;
(2)将燕麦除杂,研磨成细粉,过50-100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过50-100目筛,得到玉米粉;
(3)将氨基酸类食品添加剂在-5-0℃冷藏5-10小时后,研磨成细粉,过50-100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。
优选地,所述的植物提取液制备方法如下:
(1)配制pH=5.5-6.2的酸酐水溶液;
(2)将酸酐水溶液加热到50-70℃;
(3)将洗净的新鲜植物全株浸没在酸酐水溶液,并保持在50-70℃,5-7小时后过500-1000目滤布,所得滤液即为植物提取液;
所述植物与酸酐水溶液的质量比为1:(10-20);
所述的植物为芹亚科植物。
优选地,所述的芹亚科植物为芹菜、防风和珊瑚菜中的任意一种。
优选地,所述的酸酐为乙酸酐和2-辛基琥珀酸酐的任意一种或两种任意比例混合物。
优选地,所述的酸酐为乙酸酐和2-辛基琥珀酸酐质量比为1:(1.1-2.4)的混合物。
具体地,本发明中涉及的化合物CAS号,如下:
L-4-羟基脯氨酸,CAS号:51-35-4。
D-4-羟基脯氨酸,CAS号:2584-71-6。
乙酸酐,CAS号:108-24-7。
2-辛基琥珀酸酐,CAS号:4200-92-4。
小麦购自河南商丘,品种为周麦32号。
燕麦购自河北张家口,品种为加燕2号。
玉米粒购自黑龙江五常,品种为农华101。
芹菜,拉丁学名为Apium graveolens L.,购自山东寿光。
防风,拉丁学名为Saposhnikovia divaricata(Trucz.)Schischk.,购自河北唐山。
珊瑚菜,拉丁学名为Glehnia littoralis Fr.Schmidt ex Miq.,购自江苏射阳。
在本发明中,用于研磨的设备为曲阜文轩机械设备有限公司生产的WX-M高效粮食研磨机。
用于除杂的设备为河南揽胜粮机装备有限公司生产的1S燕麦清理除杂机。
用于挤压蒸煮的设备为德国Brabender公司生产的KE19/25单螺杆紧凑型挤出机。
本发明与现有技术相比有以下优点:在长时间储存后仍具有较高的类胡萝卜素含量和避免T-2毒素污染。
具体实施方式
下面结合实施例,对本发明作进一步的详细说明,以下实施例仅仅是用来解释本发明,并不用于限定本发明。
实施例1
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份、D-4-羟基脯氨酸5份。
(1)将小麦着植物提取液润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
所述的植物提取液制备方法如下:
(1)配制pH=5.5的乙酸酐水溶液;
(2)将乙酸酐水溶液加热到65℃;
(3)将洗净的新鲜芹菜全株浸没在乙酸酐水溶液,并保持在65℃,6小时后过500目滤布,所得滤液即为植物提取液;
所述新鲜芹菜与酸酐水溶液的质量比为1:16;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(3)将D-4-羟基脯氨酸在-2℃冷藏6小时后,研磨成细粉,过100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
实施例2
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份、L-4-羟基脯氨酸5份。
(1)将小麦着植物提取液润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
所述的植物提取液制备方法如下:
(1)配制pH=5.5的乙酸酐水溶液;
(2)将乙酸酐水溶液加热到65℃;
(3)将洗净的新鲜芹菜全株浸没在乙酸酐水溶液,并保持在65℃,6小时后过500目滤布,所得滤液即为植物提取液;
所述新鲜芹菜与酸酐水溶液的质量比为1:16;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(3)将L-4-羟基脯氨酸在-2℃冷藏6小时后,研磨成细粉,过100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
实施例3
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份、L-4-羟基脯氨酸5份。
(1)将小麦着植物提取液润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
所述的植物提取液制备方法如下:
(1)配制pH=5.5的乙酸酐水溶液;
(2)将乙酸酐水溶液加热到65℃;
(3)将洗净的新鲜防风全株浸没在乙酸酐水溶液,并保持在65℃,6小时后过500目滤布,所得滤液即为植物提取液;
所述新鲜防风与酸酐水溶液的质量比为1:16;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(3)将L-4-羟基脯氨酸在-2℃冷藏6小时后,研磨成细粉,过100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
实施例4
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份、L-4-羟基脯氨酸5份。
(1)将小麦着植物提取液润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
所述的植物提取液制备方法如下:
(1)配制pH=5.5的2-辛基琥珀酸酐水溶液;
(2)将2-辛基琥珀酸酐水溶液加热到65℃;
(3)将洗净的新鲜防风全株浸没在2-辛基琥珀酸酐水溶液中,并保持在65℃,6小时后过500目滤布,所得滤液即为植物提取液;
所述新鲜防风与酸酐水溶液的质量比为1:16;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(3)将L-4-羟基脯氨酸在-2℃冷藏6小时后,研磨成细粉,过100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
实施例5
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份、L-4-羟基脯氨酸5份。
(1)将小麦着植物提取液润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
所述的植物提取液制备方法如下:
(1)配制pH=5.5的酸酐水溶液;
所述的酸酐水溶液为乙酸酐与2-辛基琥珀酸酐的质量比为1:1.6的混合物配制而成。
(2)将酸酐水溶液加热到65℃;
(3)将洗净的新鲜防风全株浸没在酸酐水溶液中,并保持在65℃,6小时后过500目滤布,所得滤液即为植物提取液;
所述新鲜防风与酸酐水溶液的质量比为1:16;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(3)将L-4-羟基脯氨酸在-2℃冷藏6小时后,研磨成细粉,过100目筛,得到食品添加剂粉;
(4)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
对照例
一种营养面粉,其特征在于包括以下按重量份计的原料:小麦105份、燕麦40份、玉米粒35份。
(1)将小麦着水润麦12小时,使含水量在25%,研磨成细粉,过100目筛,得到小麦粉;
(2)将燕麦除杂,研磨成细粉,过100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过100目筛,得到玉米粉;
(4)将小麦粉、燕麦粉、玉米粉按照上述比例混合均匀,得到面粉粗品;
(5)将面粉粗品挤压蒸煮,即得营养面粉。挤出机的参数设定为30rpm转速,进料速度为3.3kg/h且在生产期间保持恒定,模具为直径为3mm的圆形截面模具,模具设定温度为140℃,磨具压力为60bar,挤压时间为60s。
测试例1
类胡萝卜素含量测试
将实施例1-5及对照例制备的营养面粉真空包装成500g/袋的规格。所用的袋为不透气不透明的真空塑料袋,并放置在不透明的塑料容器中,均储存在温度为22℃的仓库中。分别于装袋完成后第一时间,装袋并存储6月后,装袋并存储12个月后分析面粉中类胡萝卜素含量。
样品测试方法:取5g面粉样品,加入含0.1%的2,6-二叔丁基-4-甲基苯酚6mL,85℃下保温5分钟,用500μL氢氧化钾/水(80:20,w/v)皂化10分钟,用正己烷6mL萃取4次,合并有机相,用氮气干燥,加入500μL甲醇/二氯甲烷(80:21,v/v),混合均匀后取50μL用HPLC测定。
HPLC为岛津牌Nexera UHPLC超高效液相色谱,色谱柱为Discovery C18色谱柱(250mm×4.6mm,5μm),柱温25℃,双流动相,A溶液为含有10mmol/L乙酸铵的甲醇/水92:8(v/v)的溶液,B溶液为甲基叔丁基醚,检测波长450nm,梯度洗脱,梯度为40分钟,梯度洗脱程序如下:0-30min,溶液A70-40%,30-40min,溶液A40%-40%,流速为1mL/min。
具体结果如表1所示:
表1总类胡萝卜素含量(μmol/kg)
初始含量 | 6个月含量 | 12个月含量 | |
实施例1 | 38.5 | 23.1 | 17.3 |
实施例2 | 40.6 | 30.8 | 21.4 |
实施例3 | 44.2 | 39.5 | 34.6 |
实施例4 | 43.9 | 39.7 | 34.2 |
实施例5 | 47.6 | 45.5 | 43.8 |
对照例 | 34.3 | 12.0 | 7.2 |
如表1所示,本发明通过氨基酸类食品添加剂的添加,提高了12个月总类胡萝卜素保留量,其中添加L-4-羟基脯氨酸(实施例2)较添加D-4-羟基脯氨酸(实施例1)有更好的效果,使用防风提取液(实施例3)较芹菜提取液(实施例2)也有更好的提取效果,提取物的溶液无论是使用乙酸酐水溶液(实施例3)还是2-辛基琥珀酸酐水溶液(实施例4)区别不大,但是使用两个混合溶液(实施例5),对总类胡萝卜素的12月保留量有了显著提升。
测试例2
T-2毒素含量测试
将实施例1-5及对照例制备的营养面粉真空包装成500g/袋的规格。所用的袋为不透气不透明的真空塑料袋,并放置在不透明的塑料容器中,均储存在温度为22℃的仓库中。分别于装袋完成后第一时间,装袋并存储6月后,装袋并存储12个月后分析面粉中T-2毒素含量。
样品测试方法:取5g面粉样品,加入20mL乙腈/水/甲酸(79:20:1,v/v/v)溶液,以12500rpm下搅拌90s,静置三小时,取125μL溶液,加入875μL水,在2885g的离心力下离心15分钟,取50μL上清液用HPLC测定。
HPLC为岛津牌Nexera UHPLC超高效液相色谱,色谱柱为Reprosil Gold色谱柱(150mm×2mm,3μm),柱温40℃,双流动相,A溶液为甲醇,B溶液为水,检测波长450nm,梯度洗脱,梯度为10分钟,梯度洗脱程序如下:0-0.5min,溶液A10%-10%,0.5-1.8min,溶液A10%-70%,1.8-6min,溶液A70%-100%,6-7.5min,溶液A100%-100%,7.5-10min,溶液A10-10%,流速为0.3mL/min。
具体结果如表2所示:
表2T-2毒素含量(μg/kg)
初始含量 | 6个月含量 | 12个月含量 | |
实施例1 | 2.36 | 5.79 | 10.59 |
实施例2 | 1.58 | 3.64 | 6.80 |
实施例3 | 1.64 | 3.52 | 7.10 |
实施例4 | 未检出 | 1.39 | 3.30 |
实施例5 | 未检出 | 痕量* | 1.52 |
对照例 | 9.23 | 11.03 | 17.56 |
*所述痕量为能在仪器中检测定性检测到目标产物,但低于仪器的检测下限,无法定量检测。
由表中可知,使用L-4-羟基脯氨酸(实施例2)作为食品添加剂较D-4-羟基脯氨酸(实施例1)可以显著降低T-2毒素含量,使用防风提取液(实施例3)或是芹菜提取液(实施例4)对T-2毒素含量影响不大,但是当溶剂使用2-辛基琥珀酸酐水溶液(实施例4)时较使用乙酸酐水溶液时(实施例3)可以明显降低T-2毒素含量,当使用两个复配的溶剂(实施例5)时,效果最佳。
综上所述本发明提供了一种营养面粉及其制备方式,该面粉营养价值高且在长时间保存后仍具有高营养价值低毒素。
Claims (7)
1.一种营养面粉,其特征在于包括以下按重量份计的原料:小麦100-120份、燕麦40-50份、玉米粒33-45份、氨基酸类食品添加剂1-10份。
2.一种营养面粉,其特征在于,所述的氨基酸类食品添加剂为L-4-羟基脯氨酸和D-4-羟基脯氨酸中的任意一种或两种任意比例混合物。
3.制备如权利要求1或2所述的营养面粉的方法,其特征在于,包括以下步骤:
(1)将小麦着植物提取液润麦10-24小时,使含水量在10-30%,研磨成细粉,过50-100目筛,得到小麦粉;
(2)将燕麦除杂,研磨成细粉,过50-100目筛,得到燕麦粉;
(3)将玉米粒研磨成细粉,过50-100目筛,得到玉米粉;
(4)将氨基酸类食品添加剂在-5-0℃冷藏5-10小时后,研磨成细粉,过50-100目筛,得到食品添加剂粉;
(5)将小麦粉、燕麦粉、玉米粉、氨基酸类食品添加剂粉按照上述比例混合均匀,得到面粉粗品;
(6)将面粉粗品挤压蒸煮,即得营养面粉。
4.根据权利要求3所述的制备营养面粉的方法,其特征在于,所述的植物提取液制备方法如下:
(1)配制pH=5.5-6.2的酸酐水溶液;
(2)将酸酐水溶液加热到50-70℃;
(3)将洗净的新鲜植物全株浸没在酸酐水溶液,并保持在50-70℃,5-7小时后过500-1000目滤布,所得滤液即为植物提取液;
所述植物与酸酐水溶液的质量比为1:(10-20);
所述的植物为芹亚科植物。
5.根据权利要求4所述的制备营养面粉的方法,其特征在于,所述的芹亚科植物为芹菜、防风和珊瑚菜中的任意一种。
6.根据权利要求4所述的制备营养面粉的方法,其特征在于,所述的酸酐为乙酸酐和2-辛基琥珀酸酐的任意一种或两种任意比例混合物。
7.根据权利要求4所述的制备营养面粉的方法,其特征在于,所述的酸酐为乙酸酐和2-辛基琥珀酸酐质量比为1:(1.1-2.4)的混合物。
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CN1059257A (zh) * | 1991-08-20 | 1992-03-11 | 河南省商丘市面粉厂 | 矿工专用营养强化面粉 |
CN101863816A (zh) * | 2010-06-10 | 2010-10-20 | 重庆大学 | 一种用壳聚糖树脂分离羟基脯氨酸的方法 |
CN102511721A (zh) * | 2011-12-23 | 2012-06-27 | 塔城市鹏坤玉米食品有限责任公司 | 一种全面营养粉及其制备方法 |
CN103392759A (zh) * | 2013-06-30 | 2013-11-20 | 安徽省凤宝粮油食品(集团)有限公司 | 一种孕妇用复合面粉 |
CN105433201A (zh) * | 2014-09-17 | 2016-03-30 | 李青簃 | 均衡营养主食面粉及其制备方法 |
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CN1059257A (zh) * | 1991-08-20 | 1992-03-11 | 河南省商丘市面粉厂 | 矿工专用营养强化面粉 |
CN101863816A (zh) * | 2010-06-10 | 2010-10-20 | 重庆大学 | 一种用壳聚糖树脂分离羟基脯氨酸的方法 |
CN102511721A (zh) * | 2011-12-23 | 2012-06-27 | 塔城市鹏坤玉米食品有限责任公司 | 一种全面营养粉及其制备方法 |
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