CN109123369A - 一种燕麦藜麦果酱及其加工方法 - Google Patents
一种燕麦藜麦果酱及其加工方法 Download PDFInfo
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Abstract
本发明公开一种燕麦藜麦果酱及其加工方法,由下列质量份的原料制得:燕麦20~40份、白砂糖20~30份、藜麦1~5份、增稠剂25~59份。本发明的燕麦和藜麦二者复配营养更丰富更均衡,加入藜麦后使整体的口感更有丰富的层次感;零添加食品添加剂,增稠剂使用食用淀粉,使用柠檬汁替代酸度调节剂,以食品制造出更优质的食品,本发明保留燕麦口感的同时,还能确保燕麦的外观为整粒立体结构,使产品具有更有丰富的层次感,满足了市场对不同消费层次的需求,提高了产品的市场竞争力。
Description
技术领域
本发明涉及一种燕麦藜麦果酱及其加工方法,属于谷物加工技术领域。
背景技术
燕麦,是一种低糖、高营养、高能食品。燕麦富含膳食纤维,能促进肠胃蠕动,利于排便,热量低,升糖指数低,降脂降糖,也是高档补品之一,1997年美国FDA认定燕麦为功能性食物,具有降低胆固醇、平稳血糖的功效。美国《时代》杂志评选的“全球十大健康食物”中燕麦位列第五,是唯一上榜的谷类。中国裸燕麦含粗蛋白质达15.6%,脂肪8.5%,还有淀粉释放热量以及磷、铁、钙等元素,与其它8种粮食相比,均名列前茅。燕麦中水溶性膳食纤维分别是小麦和玉米的4.7倍和7.7倍。燕麦中的B族维生素、尼克酸、叶酸、泛酸都比较丰富,特别是维生素E,每100克燕麦粉中高达15毫克。此外燕麦粉中还含有谷类食粮中均缺少的皂甙(人参的主要成分)。蛋白质的氨基酸组成比较全面,人体必需的8种氨基酸含量的均居首位,尤其是含赖氨酸高达0.68克。燕麦降低血压、降低胆固醇、防治大肠癌、防治心脏疾病的医疗价值和保健作用,已被古今中外医学界所公认。
藜麦,原产于南美洲安第斯山区,是印加土著居民的主要传统食物,有5000-7000多年的食用和种植历史,由于其具有独特的丰富、全面的营养价值。联合国粮农组织认为藜麦是唯一一种单体植物即可基本满足人体基本营养需求的食物,正式推荐藜麦为最适宜人类的完美的全营养食品,列为全球10大健康营养食品之一。优质藜麦的蛋白质含量,品质与奶粉及肉类相当,富含多种氨基酸,其中有人体必需的全部9种必需氨基酸,比例适当且易于吸收,藜麦属于易熟易消化食品,口感独特,有淡淡的坚果清香或者人参香,具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效,适于所有群体食用。藜麦符合人类对食品-----安全、健康、营养、天然的需求,2005年后,已经成为国际上交口称誉的时尚健康食品。
现市面上燕麦制品,多是燕麦片,燕麦粒制品相对较少。因为整粒的燕麦较硬,不易加工和食用。为增加新的适合不同消费者需求的食品,提高市场竞争力,有必要解决保留燕麦口感的同时,还能确保燕麦的外观为整粒立体结构的而不是片状,使产品具有更有丰富的层次感。
发明内容
为解决上述问题,本发明提供一种燕麦藜麦果酱及其加工方法,以同时保留燕麦口感及外观立体结构。
本发明通过下列技术方案实现:一种燕麦藜麦果酱,由下列质量份的原料制得:
其中,所述增稠剂由下列质量百分比的组分制成:
上述各组分之和为100%,且增稠剂pH为2.0~3.0。
本发明的另一目的在于提供一种燕麦藜麦果酱的加工方法,经过下列各步骤:
A、按下列质量份的原料备料:
其中,所述增稠剂由下列质量百分比的组分制成:
上述各组分之和为100%,且增稠剂pH为2.0~3.0;
B、将燕麦经过挑选、洗净后,加入2~4倍质量的水,沸腾后继续熬制40min~60min,得到燕麦粥;
C、将藜麦经过挑选、洗净后,加入3~5倍质量的水,沸腾后继续熬制5min~10min,得到藜麦粥;
D、在步骤B所得的燕麦粥中加入、白砂糖、增稠剂和藜麦粥,混合均匀后,经常规杀菌处理,得到具有麦香味浓郁的燕麦藜麦果酱。
所述步骤D的常规杀菌是:在100~105℃下进行套管式杀菌70~90s,再冷却到室温。
所述白砂糖、食用淀粉、柠檬汁、食品用香精、藜麦,为市购的食品级产品。
所述食品用香精为麦香味的食品用香精。
本发明具有下列优点和积极效果:(1)二者复配营养更丰富更均衡,加入藜麦后使整体的口感更有丰富的层次感;(2)零添加食品添加剂,增稠剂使用食用淀粉,使用柠檬汁替代酸度调节剂,以食品制造出更优质的食品,本发明保留燕麦口感的同时,还能确保燕麦的外观为整粒立体结构,使产品具有更有丰富的层次感,满足了市场对不同消费层次的需求,提高了产品的市场竞争力。
具体实施方式
下面结合实施例对本发明做进一步描述。
实施例1
A、按下列质量份的原料备料:
其中,所述增稠剂由下列质量百分比的组分制成:
上述各组分之和为100%,且增稠剂pH为2.0~3.0;所述食品用香精为麦香味的食品用香精;
B、将燕麦经过挑选、洗净后,加入3倍质量的水,沸腾后继续熬制60min,得到燕麦粥;
C、将藜麦经过挑选、洗净后,加入4倍质量的水,沸腾后继续熬制6min,得到藜麦粥;
D、在步骤B所得的燕麦粥中加入、白砂糖、增稠剂和藜麦粥,混合均匀后,在100℃下进行套管式杀菌90s,再冷却到室温,得到具有麦香味浓郁的燕麦藜麦果酱。
对该果酱检测后结果见下表:
实施例2
A、按下列质量份的原料备料:
其中,所述增稠剂由下列质量百分比的组分制成:
上述各组分之和为100%,且增稠剂pH为2.0~3.0;所述食品用香精为麦香味的食品用香精;
B、将燕麦经过挑选、洗净后,加入4倍质量的水,沸腾后继续熬制50min,得到燕麦粥;
C、将藜麦经过挑选、洗净后,加入5倍质量的水,沸腾后继续熬制10min,得到藜麦粥;
D、在步骤B所得的燕麦粥中加入、白砂糖、增稠剂和藜麦粥,混合均匀后,在101℃下进行套管式杀菌80s,再冷却到室温,得到具有麦香味浓郁的燕麦藜麦果酱。
对该果酱检测后结果见下表:
实施例3
A、按下列质量份的原料备料:
其中,所述增稠剂由下列质量百分比的组分制成:
上述各组分之和为100%,且增稠剂pH为2.0~3.0;所述食品用香精为麦香味的食品用香精;
B、将燕麦经过挑选、洗净后,加入2倍质量的水,沸腾后继续熬制40min,得到燕麦粥;
C、将藜麦经过挑选、洗净后,加入3倍质量的水,沸腾后继续熬制5min,得到藜麦粥;
D、在步骤B所得的燕麦粥中加入、白砂糖、增稠剂和藜麦粥,混合均匀后,在105℃下进行套管式杀菌70s,再冷却到室温,得到具有麦香味浓郁的燕麦藜麦果酱。
对该果酱检测后结果见下表:
对比例1:将实施例1中的柠檬汁替换成食品添加剂柠檬酸。
对比例2:将实施例1中的食用淀粉替换成食品添加剂变性淀粉。
可见,本发明使用柠檬汁替代传统的食品添加剂柠檬酸,使用食用淀粉替代食品添加剂变性淀粉。以食品制造出更优质丰富的食品,大大提高了产品品质。
Claims (5)
1.一种燕麦藜麦果酱,其特征在于由下列质量份的原料制得:
燕麦 20~40份、
白砂糖 20~30份、
藜麦 1~5份、
增稠剂 25~59份;
其中,所述增稠剂由下列质量百分比的组分制成:
食用淀粉 8~20%、
食品用香精 4~10%、
柠檬汁 4~10%、
水 余量,
上述各组分之和为100%,且增稠剂pH为2.0~3.0。
2.一种燕麦藜麦果酱的加工方法,其特征在于经过下列各步骤:
A、按下列质量份的原料备料:
燕麦 20~40份、
白砂糖 20~30份、
藜麦 1~5份、
增稠剂 25~59份;
其中,所述增稠剂由下列质量百分比的组分制成:
食用淀粉 8~20%、
食品用香精 4~10%、
柠檬汁 4~10%、
水 余量,
上述各组分之和为100%,且增稠剂pH为2.0~3.0;
B、将燕麦经过挑选、洗净后,加入2~4倍质量的水,沸腾后继续熬制40min~60min,得到燕麦粥;
C、将藜麦经过挑选、洗净后,加入3~5倍质量的水,沸腾后继续熬制5min~10min,得到藜麦粥;
D、在步骤B所得的燕麦粥中加入、白砂糖、增稠剂和藜麦粥,混合均匀后,经常规杀菌处理,得到燕麦藜麦果酱。
3.根据权利要求2所述的加工方法,其特征在于:所述步骤D的常规杀菌是:在100~105℃下进行套管式杀菌70~90s,再冷却到室温。
4.根据权利要求2所述的加工方法,其特征在于:所述白砂糖、食用淀粉、柠檬汁、食品用香精、藜麦,为市购的食品级产品。
5.根据权利要求2所述的加工方法,其特征在于:所述食品用香精为麦香味的食品用香精。
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