CN109567002A - 一种具有高营养价值的高筋面粉 - Google Patents
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/185—Vegetable proteins
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Abstract
本发明公开了一种具有高营养价值的高筋面粉，本发明在传统的高筋面粉中加入小麦胚芽粉和大豆蛋白粉，不但可以显著提高面粉中的蛋白质、淀粉、维生素、微量元素等各种营养成分的含量，而且后续经过面粉发酵过程，可以进一步提升各种营养成分的含量；同时本发明为了方便后续发酵过程，本发明并未采用直接混合的方式，而是加入蜂胶、动物明胶和植物果胶，制成微胶囊，不但有利于各种营养成分的释放，而且可以进一步融合了蜂胶以及动物明胶和植物果胶的营养成分，营养更加全面。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种具有高营养价值的高筋面粉。
背景技术
高筋面粉(bread flour、strong flour)指蛋白质含量平均为13.5％左右的面粉，通常蛋白质含量在11.5％以上就可叫做高筋面粉。高筋面粉颜色较深，本身较有活性且光滑，手抓不易成团状。
不同面粉的分类如下：
(1)特高筋粉:(水分14％，粗蛋白质13.5％以上):通常用来做面筋，油条；
(2)高筋粉:(水分14％，粗蛋白质11.5％以上):高筋面粉的蛋白质含量平均在13.5％，而通常蛋白质含量在11.5％以上者就可以称为高筋面粉.蛋白质含量高，麸质也较多，因此筋性亦强，多用来做面包，面条等。
(3)粉心粉:(水分14％，粗蛋白质10.5％以上):通常用来做馒头，包子，面条，中式点心等.
(4)中筋粉:(水分13.8％，粗蛋白质8.5％以上):通常用来做中式面食，中式点心，西式点心等.一般包子、馒头、饺子、烙饼都是它。一般菜谱里不特别标注什么面粉的，都是这个。
(5)低筋粉:(水分13.8％，粗蛋白质8.5％以下):通常用来蛋糕，饼乾，小西饼点心等.
虽然消费者对食品营养的要求不断提高，现有的高筋面粉已经无法满足消费者的要求，为了提高面粉的营养价值，本发明提供了一种具有高营养价值的高筋面粉。
发明内容
基于背景技术存在的技术问题，本发明提出了一种具有高营养价值的高筋面粉。
本发明的技术方案如下：
一种具有高营养价值的高筋面粉，包括以下成分：高筋面粉、小麦胚芽粉、蜂胶、动物明胶、植物果胶、柠檬酸和大豆蛋白粉。
优选的，所述的具有高营养价值的高筋面粉，包括以下重量百分比的成分：高筋面粉85-90％、大豆蛋白粉2-5％、蜂胶0.5-1％、动物明胶1-2％、植物果胶和2-3％、柠檬酸0.5-1％和小麦胚芽粉余量。
优选的，所述的具有高营养价值的高筋面粉，其制备方法，包括以下步骤：
步骤一、将小麦胚芽粉和大豆蛋白粉反复粉碎，过250目筛，得到混合物A；
步骤二、将混合物A溶于水中，均质；
步骤三、加入蜂胶、动物明胶和植物果胶，继续搅拌均匀，加入柠檬酸调节pH并静置，得到混合物B；
步骤四、采用冷冻干燥的方式对混合物B进行干燥，得到粉末状微胶囊；
步骤五、将粉末状微胶囊与高筋面粉混合均匀，即可。
优选的，所述的步骤三中，调节pH至5.5-6.0，静置8-12小时。
优选的，所述的步骤四中，冷冻干燥的条件为：冷凝温度零下38℃-零下25℃，压力2-3kPa，终温度为20-30℃。
本发明的有益之处在于：本发明在传统的高筋面粉中加入小麦胚芽粉和大豆蛋白粉，不但可以显著提高面粉中的蛋白质、淀粉、维生素、微量元素等各种营养成分的含量，而且后续经过面粉发酵过程，可以进一步提升各种营养成分的含量；同时本发明为了方便后续发酵过程，本发明并未采用直接混合的方式，而是加入蜂胶、动物明胶和植物果胶，制成微胶囊，不但有利于各种营养成分的释放，而且可以进一步融合了蜂胶以及动物明胶和植物果胶的营养成分，营养更加全面。
具体实施方式
实施例1：
一种具有高营养价值的高筋面粉，包括以下重量百分比的成分：高筋面粉85-90％、大豆蛋白粉2-5％、蜂胶0.5-1％、动物明胶1-2％、植物果胶和2-3％、柠檬酸0.5-1％和小麦胚芽粉余量。
所述的具有高营养价值的高筋面粉，其制备方法，包括以下步骤：
步骤一、将小麦胚芽粉和大豆蛋白粉反复粉碎，过250目筛，得到混合物A；
步骤二、将混合物A溶于水中，均质；
步骤三、加入蜂胶、动物明胶和植物果胶，继续搅拌均匀，加入柠檬酸调节pH并静置，得到混合物B；
步骤四、采用冷冻干燥的方式对混合物B进行干燥，得到粉末状微胶囊；
步骤五、将粉末状微胶囊与高筋面粉混合均匀，即可。
所述的步骤三中，调节pH至5.5-6.0，静置8-12小时。
所述的步骤四中，冷冻干燥的条件为：冷凝温度零下38℃-零下25℃，压力2-3kPa，终温度为20-30℃。
实施例2：
一种具有高营养价值的高筋面粉，包括以下重量百分比的成分：高筋面粉85-90％、大豆蛋白粉2-5％、蜂胶0.5-1％、动物明胶1-2％、植物果胶和2-3％、柠檬酸0.5-1％和小麦胚芽粉余量。
所述的具有高营养价值的高筋面粉，其制备方法，包括以下步骤：
步骤一、将小麦胚芽粉和大豆蛋白粉反复粉碎，过250目筛，得到混合物A；
步骤二、将混合物A溶于水中，均质；
步骤三、加入蜂胶、动物明胶和植物果胶，继续搅拌均匀，加入柠檬酸调节pH并静置，得到混合物B；
步骤四、采用冷冻干燥的方式对混合物B进行干燥，得到粉末状微胶囊；
步骤五、将粉末状微胶囊与高筋面粉混合均匀，即可。
所述的步骤三中，调节pH至5.5-6.0，静置8-12小时。
所述的步骤四中，冷冻干燥的条件为：冷凝温度零下38℃-零下25℃，压力2-3kPa，终温度为20-30℃。
实施例3：
一种具有高营养价值的高筋面粉，包括以下重量百分比的成分：高筋面粉85-90％、大豆蛋白粉2-5％、蜂胶0.5-1％、动物明胶1-2％、植物果胶和2-3％、柠檬酸0.5-1％和小麦胚芽粉余量。
所述的具有高营养价值的高筋面粉，其制备方法，包括以下步骤：
步骤一、将小麦胚芽粉和大豆蛋白粉反复粉碎，过250目筛，得到混合物A；
步骤二、将混合物A溶于水中，均质；
步骤三、加入蜂胶、动物明胶和植物果胶，继续搅拌均匀，加入柠檬酸调节pH并静置，得到混合物B；
步骤四、采用冷冻干燥的方式对混合物B进行干燥，得到粉末状微胶囊；
步骤五、将粉末状微胶囊与高筋面粉混合均匀，即可。
所述的步骤三中，调节pH至5.5-6.0，静置8-12小时。
所述的步骤四中，冷冻干燥的条件为：冷凝温度零下38℃-零下25℃，压力2-3kPa，终温度为20-30℃。
对比例1
将实施例1中的各种原料直接混合，配比不变。
以下对实施例1和对比例1的样品采用相同的方法发酵并制作饺子皮，并对饺子皮进行检测，具体的检测数据见表1。
表1：饺子皮的检测数据；
| 样品 | 实施例1 | 对比例1 |
| 总蛋白质％ | 8.76 | 8.81 |
| 可溶性蛋白质％ | 1.35 | 1.07 |
| 总糖％ | 82.25 | 83.76 |
| 可溶性糖％ | 4.56 | 3.94 |
| 必需氨基酸总量(mg/g蛋白) | 498.2 | 229.7 |
| 维生素A(mg/100g) | 0.028 | 0.015 |
| 维生素C(mg/100g) | 2.45 | 1.37 |
由以上测试数据可以知道，采用本发明的制备方法，面粉发酵后，各种营养成分，尤其是必需氨基酸总量有显著的提升。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种具有高营养价值的高筋面粉，其特征在于，包括以下成分：高筋面粉、小麦胚芽粉、蜂胶、动物明胶、植物果胶、柠檬酸和大豆蛋白粉。
2.如权利要求1所述的具有高营养价值的高筋面粉，其特征在于，包括以下重量百分比的成分：高筋面粉 85-90%、大豆蛋白粉 2-5%、蜂胶 0.5-1%、动物明胶 1-2%、植物果胶和2-3%、柠檬酸 0.5-1%和小麦胚芽粉 余量。
3.如权利要求1所述的具有高营养价值的高筋面粉，其特征在于，其制备方法，包括以下步骤：
步骤一、将小麦胚芽粉和大豆蛋白粉反复粉碎，过250目筛，得到混合物A；
步骤二、将混合物A溶于水中，均质；
步骤三、加入蜂胶、动物明胶和植物果胶，继续搅拌均匀，加入柠檬酸调节pH并静置，得到混合物B；
步骤四、采用冷冻干燥的方式对混合物B进行干燥，得到粉末状微胶囊；
步骤五、将粉末状微胶囊与高筋面粉混合均匀，即可。
4.如权利要求3所述的具有高营养价值的高筋面粉，其特征在于，所述的步骤三中，调节pH至5.5-6.0，静置8-12小时。
5.如权利要求1所述的具有高营养价值的高筋面粉，其特征在于，所述的步骤四中，冷冻干燥的条件为：冷凝温度 零下38℃-零下25℃，压力2-3kPa，终温度为20-30℃。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024947A (zh) * | 2019-05-20 | 2019-07-19 | 安徽正宇面粉有限公司 | 一种保健即食面粉及其生产工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024947A (zh) * | 2019-05-20 | 2019-07-19 | 安徽正宇面粉有限公司 | 一种保健即食面粉及其生产工艺 |
| CN110024947B (zh) * | 2019-05-20 | 2021-12-28 | 安徽正宇面粉有限公司 | 一种保健即食面粉及其生产工艺 |
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