CN109007583A - 一种藜麦即食发酵粥及其制备方法 - Google Patents
一种藜麦即食发酵粥及其制备方法 Download PDFInfo
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- CN109007583A CN109007583A CN201810787264.4A CN201810787264A CN109007583A CN 109007583 A CN109007583 A CN 109007583A CN 201810787264 A CN201810787264 A CN 201810787264A CN 109007583 A CN109007583 A CN 109007583A
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- quinoa
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属食品加工技术领域,为解决藜麦作为一种全营养健康食品食用不方便的问题,提供一种藜麦即食发酵粥及其制备方法。由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按重量比100:15:0.5:5:2混合,然后控制温度为25±2℃发酵24‑30h制备而成。即食方便、营养均衡、口感好、清热解暑,同时适合三高、肥胖、糖尿病等人群食用,尤其适合中老年人以及幼儿。解决了传统做法口味不均一,容易污染的问题。发酵甜菊叶汁消除了草腥味,发酵产生的弱酸增加了清凉口味。使用富硒、富铬或富硒铬酿酒酵母,不仅补充硒和铬微量元素,还可以治疗克山病、大骨节病和防止细胞衰老。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种藜麦即食发酵粥及其制备方法。
背景技术
藜麦( Chenopodium quinoa Willd.) 又称南美藜、藜谷、奎奴亚藜等,发源于南美洲的安第斯山脉,是一种一年生的藜科草本作物。藜麦具有独特的、丰富的营养价值,是印加土著居民的主要传统食物,是联合国粮农组织( FAO) 推荐的唯一单体植物即可满足人体基本营养需求的完美全营养食品,被列为全球十大健康营养食品之一,被称为丢失的远古“营养黄金”、“超级谷物”、“未来食品”和“素食之王”。藜麦主要食用部位为种子,其富含矿物质、维生素、蛋白质等营养成分。藜麦的许多品种富含完全蛋白质,蛋白质含量高达16% ~ 22%,品质与奶粉及肉类相当;藜麦富含多种矿物质,其中钙、镁、磷、钾、铁、锌、硒和锰等含量均较高,其参与人体内300多种酶的生成;藜麦含有丰富的VB1、VB2、VC、VE 和叶酸,其含量远高于其他谷物。此外,藜麦还含有丰富的多酚类、黄酮类、皂苷等活性成分,能够预防治疗疾病,对于维持人类身体健康具有十分重要的作用。
甜菊叶 (Stevia redaudiana Bertohi)原产地于南美巴拉圭东北部与巴西国境相接的阿曼拜山脉中,现在已被世界各地引进。甜菊叶含有多种人体所需的微量元素及营养成分,因此它既是极好的糖原,又是良好的营养来源。甜菊叶有调节血压、软化血管、降低血脂、降血糖、尿糖、抑菌止血、镇痛、减肥养颜、养阴生津、帮助消化,促进胰腺、脾胃功能和清热解毒的功效。
目前市场上的即食粥主要原料为小米、大米、红枣、山药等普通食材,仅仅满足了即食的功能,而对营养成分、保健作用、食疗作用等方面考虑的较少。
发明内容
本发明为了解决目前藜麦作为一种全营养健康食品食用不方便的问题,提供了一种藜麦即食发酵粥及其制备方法。食用方便、营养均衡、清热解暑且适宜于三高(高血压、高血脂、高血糖)人群、糖尿病人、肥胖人群等,尤其适合做为中老年人以及幼儿辅食藜麦即食发酵食品。
本发明由以下技术方案实现的:一种藜麦即食发酵粥,由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按照重量比100:15:0.5:5:2混合,然后控制温度为25±2℃发酵24-30h制备而成。
所述酿酒酵母为富硒酿酒酵母、富铬酿酒酵母或富硒铬酿酒酵母中的任意一种,硒或铬的含量为100-4000mg/kg。
一种制备所述的藜麦即食发酵粥的方法,筛选和清洗原料、萌动、蒸制、发酵、分装,具体步骤如下:
(1)筛选和清洗原料:选取籽粒饱满,皂苷去除干净的藜麦作为原料,藜麦和水按照体积比为1:1.5混合搅拌清洗,至排出水不浑浊即可;
(2)萌动:清洗后的藜麦与水以体积比为1:0.5混合,然后萌动5h,期间搅拌2-3次,藜麦体积膨大,胚芽刚伸长即可;萌动好的藜麦沥出水分,沥出水煮沸后降至常温备用;(3)蒸制:沥水后的藜麦置于无菌蒸锅内蒸制15-25min;
(4)甜菊叶处理:甜菊叶100g-150g置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用;
(5)发酵:将蒸制好的藜麦、甜菊叶提取水、酿酒酵母、常温沥出水、白糖按比例混合,置于发酵罐内搅拌均匀后在25±2℃发酵24-30h,期间每隔3小时通气搅拌一次,即得藜麦即食发酵粥。
发酵好的藜麦即食发酵粥用食品级塑料碗分装封口后消毒。
本发明所采用的酿酒酵母购自济南天本生物科技有限公司。
藜麦中富含镁、锰、锌、铁、钙、钾、硒、铜、磷等矿物质,平均超过普通食物3倍以上。这些元素参与300多种酶的活动,保障人体的正常运行。其中一种酶参与体内葡萄糖的利用及胰岛β细胞的功能和分泌,研究证实,规律性地食用藜麦会减少二型糖尿病的发生。对于已经患有二型糖尿病的人来说,藜麦依然是最佳选择,藜麦含优质的高纤维碳水化合物,高纤维碳水化合物消化缓慢,可以保障餐后血糖水平不会升高太多,减少糖尿病并发症的几率。藜麦易消化,却消化的缓慢,相当于营养物质在体内缓慢释放,对消化系统、循环系统负担很小,是对身体非常友好的食物,它的升糖指数仅仅35,远低于低升糖食物标准(数值是55),参考大米(蒸熟)72,几乎所有中国人常用主食中最低的。
藜麦是零胆固醇食物,富含植源性多不饱和脂肪酸,其中欧米伽3含量很高(包括α-亚麻酸,DHA,EPA),它是人体必须从食物中获取的唯一的必需脂肪酸,欧米伽3与人类健康和智慧关系密切,不仅能促进神经和脑细胞发育,还显著降低血液胆固醇、三酸甘油脂、血液黏稠度,增加胰岛组织β细胞活性,广泛用于抑制高血压、高血脂、糖尿病、心脏病、老年痴呆、抑郁症、慢性病等,对抑制癌症和增强免疫也效果显著。
藜麦中丰富的类黄酮物质异黄酮和维生素E组合有助于血液循环软化血管,可明显促进糖、脂代谢和胰岛素分泌,很多研究表明对糖尿病的治疗作用明显。
藜麦钾元素含量很高,钠的含量却只有小麦的1/8,符合低钠高钾健康饮食标准。钾是维持生命不可或缺的必需物质,它和钠共同作用,调节体内水份的平衡并使心跳规律化。膳食中摄入足够的钾,可以有效缓解血管压力,治疗和预防高血压、保护血管。
藜麦易消化,口感好,可以给宝宝提供足够的优质蛋白质和各种必需微量元素、矿物质,增强抵抗力帮助宝宝健康成长。比如:镁不但帮助宝宝新陈代谢,还可阻止心血管组织对铅、镉等有害元素的吸收;欧米伽3对宝宝智力和视网膜发育起着决定性作用;藜麦不含麸质,可供刚开始吃辅食的宝宝和麸质过敏宝宝食用,还能减少小儿乳糜泻、婴儿湿疹和奶癣的发生。基于藜麦营养成分均衡及特殊性,特别是发酵后更适宜人体吸收,且口感较佳,更加适合老年人和婴幼儿食用。
本发明规避了传统的在原料中加入大量白糖进行调味发酵的方法,加入极少量白糖仅供酿酒酵母发酵,利用甜菊叶汁不含糖,同时还具有调节血压、软化血管、降低血脂、降血糖、尿糖、抑菌止血、镇痛、减肥养颜、养阴生津、帮助消化,促进胰腺、脾胃功能和清热解毒的功效,与藜麦营养成分相互补充,实现了藜麦即食方便、营养均衡、口感较好、清热解暑等功能,同时适合三高、肥胖、糖尿病等人群食用。
本发明采用食品标准化制作流程,全程机械化精细操作,解决了传统做法口味不均一,容易污染的问题。对甜菊叶汁进行发酵,消除了甜菊叶汁本身的草腥味,发酵产生的弱酸反而增加了产品的清凉口味。使用富硒、富铬或富硒铬酿酒酵母,硒和铬的含量在100-4000mg/kg,不仅可以补充硒和铬两种重要的微量元素,还可以治疗克山病、大骨节病和防止细胞衰老,治疗糖尿病等功效。食用方便、营养均衡、清热解暑且适宜于三高(高血压、高血脂、高血糖)人群、糖尿病人、肥胖人群等,尤其适合做为中老年人以及幼儿辅食藜麦即食发酵食品。
附图说明
图1为甜菊叶添加量对藜麦即食发酵粥的感官影响结果图;图2为发酵温度对藜麦即食发酵粥的感官影响结果图;图3为发酵时间对藜麦即食发酵粥的感官影响结果图。
具体实施方式
实施例1:一种藜麦即食发酵粥,由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温沥出水、白糖按照重量比100:15:0.5:5:2混合,然后控制温度为25℃发酵24h制备而成。
所述酿酒酵母为富铬酿酒酵母,铬的含量为100-4000mg/kg。
制备所述的藜麦即食发酵粥的方法,筛选和清洗原料、萌动、蒸制、发酵、分装,具体步骤如下:
(1)筛选和清洗原料:选取籽粒饱满,皂苷去除干净的藜麦作为原料,藜麦和水按照体积比为1:1.5混合搅拌清洗,至排出水不浑浊即可;
(2)萌动:清洗后的藜麦与水以体积比为1:0.5混合,然后萌动5h,期间搅拌2-3次,使其均匀萌动,藜麦体积膨大,胚芽刚刚开始伸长即可;萌动好的藜麦沥出水分,沥出水煮沸后降至常温备用;
(3)蒸制:沥水后的藜麦置于无菌蒸锅内蒸制15-25min;
(4)甜菊叶处理:甜菊叶100g置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用;
(5)发酵:将蒸制好的藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按比例混合,置于发酵罐内搅拌均匀后在25±2℃发酵24-30h,期间每隔3小时通气搅拌一次,保证氧气均匀供应;即得藜麦即食发酵粥。
(6)发酵好的藜麦即食发酵粥用食品级塑料碗分装封口后消毒;规格150g、250g、500g不等,打开后根据个人口味加入凉开水或温开水、或白糖或者加热后食用。
实施例2:一种藜麦即食发酵粥,由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按照重量比100:15:0.5:5:2混合,然后控制温度为27℃发酵26h制备而成。所述酿酒酵母为富硒铬酿酒酵母,硒、铬的含量分别为100-4000mg/kg。甜菊叶处理:甜菊叶120g置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用;其余制备方法同实施例1所述方法。
实施例3:一种藜麦即食发酵粥,由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按照重量比100:15:0.5:5:2混合,然后控制温度为23℃发酵30h制备而成。所述酿酒酵母为富硒铬酿酒酵母,硒、铬的含量分别为100-4000mg/kg。甜菊叶处理:甜菊叶150g置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用;其余制备方法同实施例1所述方法。
实验例1:感官评价实验
本发明所制备的藜麦即食发酵粥进行感官评价,聘请专业技术人员10名,从色泽、滋味与气味、组织形态、杂质等方面对藜麦即食发酵粥进行感官评比赋分,取平均值,探讨甜菊叶添加量、发酵温度、发酵时间对藜麦即食发酵粥的感官影响。赋分标准见表1。
表1 藜麦即食发酵粥感官评比赋分表
1.甜菊叶添加量对藜麦即食发酵粥的感官影响:在其他因素不变的情况下,考察甜菊叶添加量对藜麦即食发酵粥的感官影响。甜菊叶的添加量梯度选择为50g、75g、100g、125g、150g、175g,置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用。
2.发酵温度对藜麦即食发酵粥的感官影响:在其他因素不变的情况下,考察发酵温度对藜麦即食发酵粥的感官影响。发酵温度的梯度选择为21℃、23℃、25℃、27℃、29℃。
3.发酵温度对藜麦即食发酵粥的感官影响:在其他因素不变的情况下,考察发酵时间对藜麦即食发酵粥的感官影响。发酵时间的梯度选择为18h、21h、24h、27h、30h、33h、36h。
4.实验结果:甜菊叶添加量实验结果见图1,由图1可知,甜菊叶添加量对藜麦即食发酵粥的感官影响明显,呈现明显的先上升后下降趋势,考虑125g为中间点,故甜菊叶添加量为100~150g比较合适。
发酵温度实验结果见图2,由图2可知,发酵温度对藜麦即食发酵粥的感官影响明显,呈现先高后低趋势,考虑25℃为中间点,故发酵温度为25±2℃比较合适。
发酵时间实验结果见图3,由图3可知,发酵时间对藜麦即食发酵粥的感官影响明显,呈现先高后低趋势,考虑27h为中间点,故发酵时间为24-30h比较合适。
综上,结果表明,当甜菊叶添加量为100-150g,发酵温度 25±2℃,发酵时间 24-30h时较为适宜,所得藜麦即食发酵粥感官分值较高,分值为92~97。在此条件得到的藜麦即食发酵粥色泽自然、均匀,具有典型的藜麦与甜菊叶混合滋味与气味,呈糯软粥状,黏稠度良好,无硬粒和回升现象,无外来杂质。
Claims (4)
1.一种藜麦即食发酵粥,由蒸制的萌动藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按照重量比:100:15:0.5:5:2混合,然后控制温度为25±2℃发酵24-30h制备而成。
2.根据权利要求1所述的一种藜麦即食发酵粥,其特征在于:所述酿酒酵母为富硒酿酒酵母、富铬酿酒酵母或富硒铬酿酒酵母中的任意一种,硒或铬的含量为100-4000mg/kg。
3.一种制备权利要求1或2所述的藜麦即食发酵粥的方法,筛选和清洗原料、萌动、蒸制、发酵、分装,其特征在于:具体步骤如下:
(1)筛选和清洗原料:选取籽粒饱满,皂苷去除干净的藜麦作为原料,藜麦和水按照体积比为1:1.5混合搅拌清洗,至排出水不浑浊即可;
(2)萌动:清洗后的藜麦与水以体积比为1:0.5混合,然后萌动5h,期间搅拌2-3次,藜麦体积膨大,胚芽刚伸长即可;萌动好的藜麦沥出水分,沥出水煮沸后降至常温备用;
(3)蒸制:沥水后的藜麦置于无菌蒸锅内蒸制15-25min;
(4)甜菊叶处理:甜菊叶100g-150g置于5L水中煮沸10min,滤除甜菊叶,蒸煮的水即为甜菊叶提取水,降至常温备用;
(5)发酵:将蒸制好的藜麦、甜菊叶提取水、酿酒酵母、常温白开水、白糖按比例混合,置于发酵罐内搅拌均匀后在25±2℃发酵24-30h,期间每隔3小时通气搅拌一次,即得藜麦即食发酵粥。
4.根据权利要求3所述的一种制备藜麦即食发酵粥的方法,其特征在于:发酵好的藜麦即食发酵粥用食品级塑料碗分装封口后消毒。
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