CN108967837A - 一种高纤维的荞麦冲调粉及其制备方法 - Google Patents
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Abstract
本发明属于食品加工领域,公开了一种高纤维的荞麦冲调粉及其制备方法。属于食品加工技术领域。配方中各配料的重量百分比为苦荞25~50%、玉米膳食纤维10~20%、玉米胚芽粉10~15%、干红枣5~10%、绿茶1~5%。本发明采用蒸煮、炒制、挤压膨化等加工工艺最大程度的保留了荞麦中膳食纤维的含量,保持荞麦的保健功能。同时添加玉米胚芽粉、绿茶、红枣粉等辅料,配制而成不同风味的冲调粉口感清爽、方便卫生,并能长期饮用。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种高纤维的荞麦冲调粉及其制备方法。
背景技术
膳食纤维已列入居民膳食结构中的“第七大营养素”,与蛋白质、脂肪等营养物质具有同等重要的生理功能。研究表明,它具有增强饱腹感、调节胃肠道功能、预防肥胖(Marisol,2015)、降血糖(狄志鸿,2014)、降血脂(熊霜,2014)、抗癌(罗非军,2015)、抗炎(石立民,2014)以及对Ⅱ-型糖尿病的治疗作用(冯韧,2015),流行病学和临床研究表明膳食纤维的摄入量与肥胖症、Ⅱ-型糖尿病、癌症、和心血管疾病的患病几率成负相关。
随着生活水平的提高和饮食结构的改变,人们越来越追求美味享受,逐渐忽略了膳食营养结构的合理性,如动物性食品摄入增多而膳食纤维摄入减少,含有各种添加剂的高热量零食食用增多而天然粗粮摄入减少等等。《中国居民膳食纤维摄入白皮书》显示:中国居民膳食纤维摄入普遍不足且呈下降趋势,目前每日人均膳食纤维(不可溶)的摄入量为11g,城市与农村基本一致;由于食物成分表中可溶性膳食纤维数据不足,采用折算系数推算出每日膳食纤维总量约为13g。与《中国居民膳食营养素参考摄入量》中膳食纤维的推荐量相比,能达到适宜摄入量(25g/d)的人群不足5%。膳食纤维摄入量的不足已经成为亟待解决的问题。因此通过优化饮食结构,增加膳食纤维的摄入对预防和改善代谢性疾病,维持身体健康和提高生活质量具有重要的意义。
荞麦又名乌麦、三角麦,是一种耐冷冻、瘠薄环境的短季蓼科作物,《本草纲目》称荞麦为“五谷之王”、具有降气、宽肠、磨积滞、消热肿风痛、除白浊白带、脾积、泄泻等药效(王红育,2004)。苦荞拥有全面、丰富、独特的营养成分,国内外进行的荞麦化学成分研究表明荞麦中含有丰富的膳食纤维,苦荞粉中的膳食纤维含量为3.4%~5.2%,其中可溶性膳食纤维0.68%~1.56%,占膳食纤维总量的20%~30%,高于玉米粉膳食纤维8%;甜荞粉膳食纤维60.39%,是小麦面粉膳食纤维1.7倍,大米膳食纤维的3.5倍(候雪梅,2014)。因此,荞麦作为一种集营养、保健、医疗于一体的重要小宗杂粮作物,是膳食纤维的良好来源。
发明内容
本发明的目的是解决我国居民日常饮食中膳食纤维严重缺乏的问题,充分利用荞麦全面而独特的营养价值,提供一种高纤维的荞麦冲调粉及其制备方法。该冲调粉营养全面,风味独特,方便卫生,满足现代快节奏的生活需求。
一种高纤维的荞麦冲调粉是按以下重量比的原料制成:
苦荞25~50%、玉米膳食纤维10~20%、玉米胚芽粉10~15%。
所述的一种高纤维的荞麦冲调粉还包括绿茶1~5%。
所述的一种高纤维的荞麦冲调粉还包括干红枣5~10%。
一种高纤维的荞麦冲调粉的制备方法,包括以下步骤:
(1)挑选新鲜无杂质的苦荞洗净,蒸制5~8min熟后沥干水分并冷却至室温;去壳后炒制1~3min,粉碎后过100~170目筛,制成苦荞熟粉;
(2)将精选后的苦荞洗净并沥干水分,放入烘箱中60-80℃热风干燥至含水量为15-17%;粉碎后过100~140目筛,将过筛后的荞麦粉放入双螺旋挤压膨化机中,控制条件为一区温度80℃,二区温度150℃,压力1~1.2Mpa;
(3)将膨化好的荞麦放入40~60℃的烘箱中干燥至含水量≤10%,冷却后即得膨化荞麦粉;
(4)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
一种高纤维的荞麦冲调粉的制备方法,包括以下步骤:
(1)挑选新鲜无杂质的苦荞洗净,蒸制5~8min熟后沥干水分并冷却至室温;去壳后炒制1~3min,粉碎后过100~170目筛,制成苦荞熟粉;
(2)将精选后的苦荞洗净并沥干水分,放入烘箱中60-80℃热风干燥至含水量为15-17%;粉碎后过100~140目筛,将过筛后的荞麦粉放入双螺旋挤压膨化机中,控制条件为一区温度80℃,二区温度150℃,压力1~1.2Mpa;
(3)将膨化好的荞麦放入40~60℃的烘箱中干燥至含水量≤10%,冷却后即得膨化荞麦粉;
(4)将绿茶粉碎,过100~140目筛,制成绿茶粉;
(5)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维,绿茶粉混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
一种高纤维的荞麦冲调粉的制备方法,包括以下步骤:
(1)挑选新鲜无杂质的苦荞洗净,蒸制5~8min熟后沥干水分并冷却至室温;去壳后炒制1~3min,粉碎后过100~170目筛,制成苦荞熟粉;
(2)将精选后的苦荞洗净并沥干水分,放入烘箱中60-80℃热风干燥至含水量为15-17%;粉碎后过100~140目筛,将过筛后的荞麦粉放入双螺旋挤压膨化机中,控制条件为一区温度80℃,二区温度150℃,压力1~1.2Mpa;
(3)将膨化好的荞麦放入40~60℃的烘箱中干燥至含水量≤10%,冷却后即得膨化荞麦粉;
(4)将干红枣粉碎,过100~140目筛,制成红枣粉;
(5)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维、红枣粉混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
本发明的有益效果:
1)荞麦熟粉含有丰富的营养成分,具有厚重的口感,膨化荞麦粉麦香浓郁,两者以恰当的比例混合,将荞麦的风味最大化;
2)与其他谷物相比,荞麦膳食纤维的含量较高,本发明充分发挥荞麦这一营养特性,采用蒸煮,炒制,挤压膨化等一系列的加工工艺制作而成的高纤维的荞麦粉,最大程度的保持了荞麦的营养成分与风味,并做到了对荞麦进一步的开发利用;
3)本发明提高了膳食纤维的摄入,弥补了现代人饮食结构的缺陷,均衡营养,并且具有增强饱腹感,调节胃肠道功能,改善便秘,预防肥胖等功效。
4)本发明可以替代正餐食用,从而解决人们生活节奏快,饮食不规律、不及时的问题;同时提供了荞麦原味,茶香味和红枣味共三种口味,口感清爽,给消费者更多的选择,适用于大众消费。
Claims (2)
1.一种高纤维的荞麦冲调粉,其特征在于,按以下重量比的原料为基础进行复配包括:
苦荞25~50%、玉米膳食纤维10~20%、玉米胚芽粉10~15%、干红枣5~10%、绿茶1~5%。
2.根据权利要求1所述的高纤维荞麦冲调粉的制备方法,其特征在于包括如下步骤:
(1)挑选新鲜无杂质的苦荞洗净,蒸制5~8min熟后沥干水分并冷却至室温;去壳后炒制1~3min,粉碎后过100~170目筛,制成苦荞熟粉;
(2)将精选后的苦荞洗净并沥干水分,放入烘箱中60-80℃热风干燥至含水量为15-17%;粉碎后过100~140目筛,将过筛后的荞麦粉放入双螺旋挤压膨化机中,控制条件为一区温度80℃,二区温度150℃,压力1~1.2Mpa;
(3)将膨化好的荞麦粉放入40~60℃的烘箱中干燥至含水量≤10%,冷却后即得膨化荞麦粉;
(4)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
(5)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维、干红枣粉混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
(6)将荞麦熟粉、膨化荞麦粉、玉米胚芽粉、玉米膳食纤维、绿茶粉混合均匀,在70~90℃的温度下微波灭菌1~3min,包装。
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