CN109673954A - 发芽粟米沙包工业化生产方法 - Google Patents
发芽粟米沙包工业化生产方法 Download PDFInfo
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- CN109673954A CN109673954A CN201811619073.3A CN201811619073A CN109673954A CN 109673954 A CN109673954 A CN 109673954A CN 201811619073 A CN201811619073 A CN 201811619073A CN 109673954 A CN109673954 A CN 109673954A
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- rice
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Abstract
发芽粟米沙包工业化生产方法,属于发芽粟米的技术领域,包括以下步骤:A、面皮的制备:将发芽粟米碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与面粉、酵母、谷朊粉、水混合,和面成面团,醒发,碾压制成面皮,备用;B、取发芽粟米加水打浆,然后加入糖化酶进行糖化处理,均质得到匀浆,然后加入发芽粟米混合,熟化,得到发芽粟米沙;C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,醒发,控温蒸制,冷却,得到发芽粟米沙包。本发明所生产的发芽粟米沙包保健与口感兼备,功能性成分含量丰富,拥有良好的口感和外观,产品口感松软、外型饱满挺立,具有醇厚的粟米香味。
Description
技术领域
本发明属于发芽粟米的技术领域,涉及用发芽粟米制备沙包,具体涉及发芽粟米沙包工业化生产方法。
背景技术
沙包作为中国传统主食受到人们的喜爱,是大众喜闻乐见的一种食品。沙包的品种较单一,主要有豆沙包,口感和滋味上已经不能满足大众的追求。
发芽粟米是将粟米经发芽工艺所制得的产品,营养价值及功能特性均优于普通粟米。粟米在发芽过程中,大量酶原被激活并释放,使种子内淀粉和蛋白质等大分子物质降解,生成易被人体消化吸收的小分子物质,营养价值得以提高,并且粟米内部多种生理活性成分得到富集,故发芽粟米具有较高的营养价值和独特保健作用。因此,以发芽粟米为主要原料的产品开发备受食品专家、营养学家及医学家的重视。
随着人们生活水平的提高和健康意识的增强,对富含营养素和具有保健功能成分的食品需求日益增加。发芽粟米虽然含有多种促进人体健康和防治疾病的成分,但其口感和食用性却不易被人们接受。目前发芽粟米还没有作为馅来制备成食品的报道,为满足消费者不同口味需求,提高沙包的营养价值和功能特性,开发发芽粟米沙包是目前丞待解决的问题。
发明内容
本发明为解决上述问题,提供了一种发芽粟米沙包工业化生产方法。本发明生产方法简单,制备的沙包营养价值高、功能特性好,适于工业化生产。
本发明为实现其目的采用的技术方案是:
发芽粟米沙包工业化生产方法,包括以下步骤:
A、面皮的制备:将发芽粟米碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与面粉、酵母、谷朊粉、水混合,和面成面团,醒发,碾压制成面皮,备用;步骤A中,按重量份数计,发芽粟米10-50份、面粉50-90份、酵母0.4-0.8份、谷朊粉0-10份、水40-60份;醒发温度为30-40℃,醒发时间为1-5h;
B、取发芽粟米加水打浆,然后加入糖化酶进行糖化处理,均质得到匀浆,然后加入发芽粟米混合,熟化,得到发芽粟米沙;步骤B中,按重量份数计,取10份发芽粟米加20-30份水打浆,然后加入0.05-0.1份糖化酶于95℃进行糖化处理30-60min;混合时加入的发芽粟米的用量为打浆时发芽粟米用量的2-3倍。
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,醒发,控温蒸制,冷却,得到发芽粟米沙包。步骤C中,醒发的温度为20-30℃,醒发时间为10-60min,100℃下控制蒸制20-30min。
步骤A中,所述的酵母是经过活化后的酵母,活化时,取活性干酵母搅拌条件下加入到10-12倍体积的35-40℃水中,然后静置20-40min,得到活化后的酵母。
步骤A中,发芽粟米在碾制之前先进行干燥。
所述发芽粟米由下述方法制备:将脱壳后的谷子置于发芽器中,于0-40℃条件下低氧(氧气含量控制在0-15%,不包括0)胁迫发芽21-32.5h,在发芽的过程中,每隔30-40min向发芽器中喷促进液、调节剂和杀菌剂,发芽结束后,清洗、干燥,得到发芽粟米。在发芽的过程中喷淋促进液可以促进发芽;喷淋调节剂的作用是进一步促进发芽,提高杀菌作用,避免营养成分的流失,提高营养成分的转化和含量提升;喷淋杀菌剂的作用是杀灭细菌微生物,保证发芽的环境和稳定性,消除发芽粟米的安全隐患,同时也是为了保证发芽过程中粟米的湿度。
0-40℃条件下低氧胁迫发芽具体为,0℃低温胁迫0.5h,20℃发芽4-6h,25℃发芽4-6h,30℃低氧胁迫发芽4-6h,35℃低氧胁迫发芽4-6h,40℃低氧胁迫发芽0.5-2h,20℃发芽4-6h。先0℃低温胁迫0.5h目的是提升抗氧化活性酶活力和γ-氨基丁酸含量;20℃发芽4-6h,25℃发芽4-6h,在这个过程中喷淋促进液和调节剂,共同作用提高激活相关酶的活性,营造适合粟米发芽的微生态环境;30℃低氧胁迫发芽4-6h,目的是抑制原料中微生物的呼吸作用,提高粟米淀粉酶的活力,加速淀粉降解;35℃低氧胁迫发芽4-6h,在这个时间内喷淋调节剂能有效降低粟米中的抗营养因子的作用,该过程中大量富集生理活性物质;40℃低氧胁迫发芽0.5-2h,激活内源蛋白酶,增加发芽粟米中活性肽的含量;20℃发芽4-6h,经过了上述一系列的控制后,在该阶段富集产品的营养活性因子,如Vc、VB6、叶酸、γ-氨基丁酸大量富集和提升。
所述的促进液选自0-10mmol/L氯化钙和0-20mmol/L氯化钠,氯化钙和氯化钠不同时为0,促进液与脱壳后谷子的重量比为(0.5-5):1。所述的杀菌剂为臭氧水和/或电解水,电解水和臭氧水的体积比为(1-10):1,臭氧水浓度为2-6mg/L,电解水的pH值为1-12,杀菌剂和脱壳后谷子的重量比为(1-5):10。所述的调节剂包括,按质量百分比计,赖氨酸0-1%、苏氨酸0-1%、氯化镁0-1%、维生素B50-1%、烟酸0-1%、维生素B20-1%、核黄素0-1%、南瓜提取物0-1%,余量为水,其中赖氨酸、苏氨酸、氯化镁、维生素B5、烟酸、维生素B2、核黄素、南瓜提取物的用量不同时为0,调节剂与脱壳后谷子的重量比是(1-5):10。
在干燥之后,将所得发芽粟米置于后处理液中浸泡30-40min,然后于40-50℃鼓风干燥10-20h,所述后处理液按质量百分比计,包括茶多酚0.5-1份、木糖醇2-5份,丙氨酸6-12份、组氨酸3-6份、色氨酸3-6份、水1000份。经工业生产得到发芽粟米后,其贮存、放置的稳定性和安全性是需要解决的一大问题,目前一般采用真空包装、添加防腐剂等措施,上述措施虽有一定效果,但是会影响发芽粟米的使用口感,放置后使用口感和营养成分均有所下降。为解决贮存、放置的稳定性和安全性的问题,本发明在得到发芽粟米后,设计了将所得发芽粟米置于后处理液中浸泡30-40min,然后再于40-50℃鼓风干燥10-20h的处理方式,通过本设计的处理在发芽粟米表面形成一层保护膜,防止外界水分进入发芽粟米,破坏发芽粟米的状态;防止发芽粟米的营养成分流失,发芽粟米被包裹在保护膜内,降低外部环境对发芽粟米的影响。本发明后处理液中茶多酚、木糖醇、丙氨酸、组氨酸、色氨酸的搭配,溶于水后与发芽粟米接触,吸附在发芽粟米的表面,木糖醇可防止环境中的杂粒子与发芽粟米结合,避免因杂粒子造成的霉变、斑变;丙氨酸、组氨酸、色氨酸三者结合提升必需氨基酸的含量提升产品的营养功效;茶多酚防止发芽粟米发生褐变、产生异色,避免影响外观和质量;上述五种成分的比例控制可以有效抑制细菌和微生物的滋生,提高发芽粟米贮存、放置的稳定性和安全性,有提升产品的营养品质。通过后处理液的三重保护,有效保证了发芽粟米放置后使用口感和营养成分,并延长了贮存时间。
在谷子脱壳之前,先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡3-5min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。清洗时,先用水冲洗1-2遍目的是除去泥土、灰尘和一部分的药物残留;然后用发酵后的淘米水浸泡3-5min,目的是吸附粟米表面附着的农药及化学物质,浸泡时间需要控制在3-5min,时间短则无法有效的去除农药及化学物质,时间长会使粟米膨胀、导致营养成分流失,影响后续的发芽;然后用清水冲洗干净,目的是将前述的发酵后的淘米水冲洗干净,防止滋生细菌和微生物;再用0.5%的食盐水洗涤1-2次,目的是除去粟米上的虫及虫卵,防止粟米生虫、蛀虫;最后用清水冲洗干净,目的是将上述清洗后残留的物质清洗干净,避免影响后续的发芽工序。清洗时,各清洗工序是不能调换或打乱的,如果不是先用水冲洗1-2遍,而是先用发酵后的淘米水或0.5%的食盐水洗涤则会造成灰尘和泥土清洗不净,易吸附在粟米表面,滋生细菌微生物、粟米生虫蛀虫;如果先进行食盐水清洗后进行淘米水清洗,则会造成农药及化学物质等残留多,研究过程中,本发明的工序清洗,农药及化学物质残留<1ppm,因此,需严格控制清洗的工序顺序。
本发明的有益效果是:
利用本发明生产方法制得的沙包中添加了发芽粟米,大大增加了沙包的营养价值,同时该发芽粟米沙包的生产方法在生产过程中,由于基料的加工特性与面粉的加工特性相近,不会出现发芽粟米含量越高越难加工的情况出现,整个加工过程非常容易,可以大大提高沙包的生产效率,同时沙包的合格率也较高。发芽粟米沙作为馅,扩展了沙包的类型,制备的沙包具有粟米的香味,滋味丰富,口感好。
粟米在发芽过程中,含有的大量酶原被激活和释放,同时新产生多种水解酶,如淀粉酶、半纤维素酶等。其中的淀粉酶在醒发过程中可以改变直链淀粉及支链淀粉侧链的聚合度,产生了大量能够增加面皮柔软度,并可有效干扰淀粉结晶的糊精及小分子糖类,改善了沙包的抗老化性能。此外,淀粉酶能水解面粉中的破损淀粉为麦芽糖和葡萄糖,可以提供酵母发酵过程所需的糖,增加沙包的体积和松软度。粟米发芽后各种营养成分也发生变化,粟米种子中本身不含维生素C,但是在发芽过程中其维生素C含量显著增加,而维生素C本身作为一种增筋剂可以增加面团的筋力,使沙包体积增大,结构细腻,沙包品质得到提升。
利用谷朊粉、发芽粟米等原料改善了面团性质,大大提高了沙包的营养价值,使得人们在食用少量沙包的同时能摄入更多的营养,能有效的降低人体的血脂和血糖。谷朊粉具有很好的粘弹性、成膜性、延伸性等,在面制品中加入谷朊粉可有效的提升面团的耐搅拌性和加工性能。活化后的酵母具有高活性,可利用面团中的糖类物质,代谢产生二氧化碳,使沙包具有松软、细腻的口感和结构。面粉为小面面粉,也称白面,含有麦谷蛋白和麦醇溶蛋白,这是和面时形成面团和保证沙包品质的关键。
本发明制备的发芽粟米中蛋白质、B族维生素、维生素E、叶酸、胡萝卜素、γ-氨基丁酸、黄酮等含量大幅提升,添加发芽粟米制备成的沙包后具有减缓血液中葡萄糖含量的增加,预防和控制肥胖症、糖尿病及心血管疾病。精米粉碎、米糠超微粉碎后混合用于制备沙包具有调节脂类代谢、调节肠胃功能、降低胆固醇、减少糖量吸收等功效,米糠的超微粉碎在酵母的作用下可以促进面团的形成、防止淀粉老化和保持沙包中的水分,延长沙包的货架期。
本发明还具有以下优势:
(1)本发明所生产的发芽粟米沙包保健与口感兼备,功能性成分含量丰富,拥有良好的口感和外观,产品口感松软、外型饱满挺立,具有醇厚的粟米香味,同时抗老化效果明显,有效的遏制了沙包硬化、掉渣等现象,延长了沙包的货架期。
(2)通过本发明生产的面团加工性能优良,制作工艺简单,适用于工业化生产。
(3)膳食纤维含量高,消费者只需通过正常食用发芽粟米沙包就可获得调节血糖血脂、预防心脑血管疾病、调节肠胃等功效。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
一、具体实施例
将发芽粟米先干燥,目的是为了后续的碾制方便,使米糠与精米分离容易,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为5-15kPa,微波剂量2-8W/g,微波干燥过程按照“加热50-60s、间歇25-30s、加热50-60s、间歇25-30s”的程序交替进行,干燥总时间为5-10min。采用微波真空干燥技术,综合了微波干燥的快速、整体加热和真空干燥的低温、快速除湿等优点,为后续碾制提供方便的同时,不仅可以很好地保持产品的营养成分及色、香、味、形,而且可降低发芽米的爆腰率,减少了产品活性成分的损失,并具有良好的杀菌作用。
实施例1
取活性干酵母搅拌条件下加入到10倍体积的35℃水中,然后静置20min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将10份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为10kPa,微波剂量5W/g,微波干燥过程按照“加热60s、间歇25s、加热60s、间歇25s”的程序交替进行,干燥总时间为8min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与50份面粉、0.4份酵母、2份谷朊粉、40份水混合,和面成面团,30℃醒发5h,碾压制成面皮,备用;
B、取10份发芽粟米加20份水打浆,然后加入0.05份糖化酶于95℃进行糖化处理30min,均质得到匀浆,然后加入20份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,20℃醒发60min,100℃控温蒸制20min,冷却,得到发芽粟米沙包。
发芽粟米可采用现有发芽粟米技术制备,更优的方式是采用本发明如下方式:
先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡3min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。将脱壳后的谷子置于发芽器中进行发芽操作,0℃低温胁迫0.5h,20℃发芽4h,25℃发芽4h,30℃低氧胁迫发芽4h,35℃低氧胁迫发芽5h,40℃低氧胁迫发芽0.5h(氧气含量5%),20℃发芽4h,在发芽的过程中,每隔30min向发芽器中喷促进液(10mmol/L氯化钙)、调节剂和臭氧水(臭氧水浓度为2mg/L)发芽结束后,用清水洗涤清洗,40℃鼓风干燥20h,得到发芽粟米。
所述的调节剂包括,按质量百分比计,赖氨酸1%、苏氨酸1%、氯化镁1%、维生素B51%、烟酸1%、维生素B21%、核黄素1%、南瓜提取物1%、余量为水。调节剂与脱壳后的谷子的重量比为1:10,杀菌剂与脱壳后的谷子的重量比为1:10;促进液与脱壳后的谷子的重量比为0.5:1。
进一步地,在鼓风干燥之后,将所得发芽粟米置于后处理液中浸泡30min,然后于40℃鼓风干燥20h,所述后处理液按质量百分比计,包括茶多酚0.5mg、木糖醇2mg,丙氨酸6mg、组氨酸3mg、色氨酸3mg、水1000mg。
实施例2
取活性干酵母搅拌条件下加入到12倍体积的40℃水中,然后静置40min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将20份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为10kPa,微波剂量5W/g,微波干燥过程按照“加热60s、间歇30s、加热60s、间歇30s”的程序交替进行,干燥总时间为5min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与60份面粉、0.5份酵母、4份谷朊粉、42份水混合,和面成面团,40℃醒发1h,碾压制成面皮,备用;
B、取10份发芽粟米加28份水打浆,然后加入0.06份糖化酶于95℃进行糖化处理40min,均质得到匀浆,然后加入23份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,25℃醒发50min,100℃控温蒸制27min,冷却,得到发芽粟米沙包。
发芽粟米可采用现有发芽粟米技术制备,更优的方式是采用本发明如下方式:
先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡4min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。将脱壳后的谷子置于发芽器中进行发芽操作,0℃低温胁迫0.5h,20℃发芽5h,25℃发芽5h,30℃低氧胁迫发芽5h,35℃低氧胁迫发芽6h,40℃低氧胁迫发芽1h(氧气含量10%),20℃发芽5h,在发芽的过程中,每隔35min向发芽器中喷促进液(10mmol/L氯化钙)、调节剂和电解水(电解水的pH值为12),发芽结束后,用清水洗涤清洗,50℃鼓风干燥10h,得到发芽粟米。
所述的调节剂包括,按质量百分比计,赖氨酸0.5%、苏氨酸0.5%、氯化镁0.5%、维生素B50.5%、烟酸0.5%、维生素B20.5%、核黄素0.5%、南瓜提取物0.5%、余量为水。调节剂与脱壳后的谷子的重量比为5:10,杀菌剂与脱壳后的谷子的重量比为5:10;促进液与脱壳后的谷子的重量比为5:1。
进一步地,在鼓风干燥之后,将所得发芽粟米置于后处理液中浸泡35min,然后于50℃鼓风干燥10h,所述后处理液按质量百分比计,包括茶多酚1mg、木糖醇3mg,丙氨酸8mg、组氨酸4mg、色氨酸4mg、水1000mg。
实施例3
取活性干酵母搅拌条件下加入到11倍体积的38℃水中,然后静置35min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将30份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为12kPa,微波剂量8W/g,微波干燥过程按照“加热50s、间歇25s、加热50s、间歇25s”的程序交替进行,干燥总时间为7min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与70份面粉、0.6份酵母、6份谷朊粉、45份水混合,和面成面团,35℃醒发3h,碾压制成面皮,备用;
B、取10份发芽粟米加25份水打浆,然后加入0.07份糖化酶于95℃进行糖化处理45min,均质得到匀浆,然后加入25份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,23℃醒发40min,100℃控温蒸制25min,冷却,得到发芽粟米沙包。
发芽粟米可采用现有发芽粟米技术制备,更优的方式是采用本发明如下方式:
先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡5min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。将脱壳后的谷子置于发芽器中进行发芽操作,0℃低温胁迫0.5h,20℃发芽6h,25℃发芽6h,30℃低氧胁迫发芽6h,35℃低氧胁迫发芽6h,40℃低氧胁迫发芽2h(氧气含量15%),20℃发芽6h,在发芽的过程中,每隔40min向发芽器中喷促进液(20mmol/L氯化钠和10mmol/L氯化钙)、调节剂和杀菌剂(电解水和臭氧水的体积比为5:1,臭氧水浓度为3mg/L,电解水的pH值为5),发芽结束后,用清水洗涤清洗,45℃鼓风干燥15h,得到发芽粟米。
所述的调节剂包括,按质量百分比计,赖氨酸0.3%、苏氨酸0.5%、氯化镁0.8%、维生素B50.3%、烟酸0.2%、维生素B20.3%、核黄素0.1%、南瓜提取物0.7%、余量为水。调节剂与脱壳后的谷子的重量比为3:10,杀菌剂与脱壳后的谷子的重量比为3:10;促进液与脱壳后的谷子的重量比为3:1。
进一步地,在鼓风干燥之后,将所得发芽粟米置于后处理液中浸泡40min,然后于45℃鼓风干燥15h,所述后处理液按质量百分比及,包括茶多酚0.8mg、木糖醇4mg,丙氨酸10mg、组氨酸5mg、色氨酸5mg、水1000mg。
实施例4
取活性干酵母搅拌条件下加入到10倍体积的37℃水中,然后静置38min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将40份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为5kPa,微波剂量7W/g,微波干燥过程按照“加热55s、间歇28s、加热55s、间歇28s”的程序交替进行,干燥总时间为8min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与80份面粉、0.7份酵母、8份谷朊粉、47份水混合,和面成面团,36℃醒发4h,碾压制成面皮,备用;
B、取10份发芽粟米加23份水打浆,然后加入0.08份糖化酶于95℃进行糖化处理50min,均质得到匀浆,然后加入27份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,27℃醒发25min,100℃控温蒸制23min,冷却,得到发芽粟米沙包。
发芽粟米可采用现有发芽粟米技术制备,更优的方式是采用本发明如下方式:
先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡3min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。将脱壳后的谷子置于发芽器中进行发芽操作,0℃低温胁迫0.5h,20℃发芽5.5h,25℃发芽6h,30℃低氧胁迫发芽5.5h,35℃低氧胁迫发芽5h,40℃低氧胁迫发芽0.8h(氧气含量8%),20℃发芽5.5h,在发芽的过程中,每隔33min向发芽器中喷促进液(20mmol/L氯化钠)、调节剂和杀菌剂(电解水和臭氧水的体积比为8:1,臭氧水浓度为5mg/L,电解水的pH值为7),发芽结束后,用清水洗涤清洗,48℃鼓风干燥18.5h,得到发芽粟米。
所述的调节剂包括,按质量百分比计,赖氨酸0.5%、苏氨酸0.3%、氯化镁0.2%、维生素B50.5%、烟酸0.8%、维生素B20.5%、核黄素0.7%、南瓜提取物0.1%、余量为水。调节剂与脱壳后的谷子的重量比为2:10,杀菌剂与脱壳后的谷子的重量比为2:10;促进液与脱壳后的谷子的重量比为2:1。
进一步地,在鼓风干燥之后,将所得发芽粟米置于后处理液中浸泡33min,然后于48℃鼓风干燥18.5h,所述后处理液按质量百分比计,包括茶多酚0.6mg、木糖醇5mg,丙氨酸12mg、组氨酸6mg、色氨酸6mg、水1000mg。
实施例5
取活性干酵母搅拌条件下加入到12倍体积的36℃水中,然后静置33min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将50份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为5kPa,微波剂量2W/g,微波干燥过程按照“加热58s、间歇27s、加热58s、间歇27s”的程序交替进行,干燥总时间为10min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与90份面粉、0.8份酵母、10份谷朊粉、60份水混合,和面成面团,38℃醒发3h,碾压制成面皮,备用;
B、取10份发芽粟米加30份水打浆,然后加入0.1份糖化酶于95℃进行糖化处理60min,均质得到匀浆,然后加入30份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,30℃醒发10min,100℃控温蒸制30min,冷却,得到发芽粟米沙包。
发芽粟米可采用现有发芽粟米技术制备,更优的方式是采用本发明如下方式:
先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡5min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。将脱壳后的谷子置于发芽器中进行发芽操作,0℃低温胁迫0.5h,20℃发芽6h,25℃发芽4.5h,30℃低氧胁迫发芽5h,35℃低氧胁迫发芽4h,40℃低氧胁迫发芽1.5h(氧气含量12%),20℃发芽6h,在发芽的过程中,每隔38min向发芽器中喷促进液(15mmol/L氯化钠)、调节剂和杀菌剂(电解水和臭氧水的体积比为3:1,臭氧水浓度为4mg/L,电解水的pH值为4),发芽结束后,用清水洗涤清洗,45℃鼓风干燥12.5h,得到发芽粟米。
所述的调节剂包括,按质量百分比计,赖氨酸0.8%、苏氨酸0.5%、氯化镁0.4%、维生素B50.8%、烟酸0.9%、维生素B20.5%、核黄素0.2%、余量为水。调节剂与脱壳后的谷子的重量比为4:10,杀菌剂与脱壳后的谷子的重量比为4:10;促进液与脱壳后的谷子的重量比为4:1。
进一步地,在鼓风干燥之后,将所得发芽粟米置于后处理液中浸泡38min,然后于45℃鼓风干燥12.5h,所述后处理液按质量百分比计,包括茶多酚0.7mg、木糖醇3mg,丙氨酸9mg、组氨酸4.5mg、色氨酸4.5mg、水1000mg。
实施例6
取活性干酵母搅拌条件下加入到10倍体积的35℃水中,然后静置20min,得到活化后的酵母。
制备发芽粟米沙包:
A、面皮的制备:将10份发芽粟米先干燥,采用微波真空干燥,将发芽粟米置于真空微波炉中干燥,真空度为10kPa,微波剂量5W/g,微波干燥过程按照“加热60s、间歇25s、加热60s、间歇25s”的程序交替进行,干燥总时间为8min。然后碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与50份面粉、0.4份酵母、2份谷朊粉、40份水混合,和面成面团,30℃醒发5h,碾压制成面皮,备用;
B、取10份发芽粟米加20份水打浆,然后加入0.05份糖化酶于95℃进行糖化处理30min,均质得到匀浆,然后加入20份发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,20℃醒发60min,100℃控温蒸制20min,冷却,得到发芽粟米沙包。
发芽粟米采用现有发芽粟米技术制备,如下方式:
人工精选粟米种子,去除一些杂皮和石子等杂质,取一定量粟米置于烧杯中,先用自来水冲洗3-5遍,洗去表面灰尘,再用蒸馏水清洗2遍,接着用0.05%次氯酸钠浸泡30min,对粟米进行表面杀菌,加入量刚好淹没种子为宜,然后倒掉次氯酸钠,用蒸馏水清洗粟米,除去表面次氯酸钠,再加入蒸馏水,室温条件浸种8h,浸种完成后将剩余水倒出,将粟米均匀摊在已消毒、底部有小孔的培养篮中,盖上已消毒纱布,置于25℃恒温箱中进行发芽培养,每隔12h用蒸馏水淋洗以维持湿度。每隔12h取样一次,将样品放在40℃鼓风干燥箱内干燥12h,粉碎,过100目筛,保存备用。
二、效果试验
本发明发芽粟米沙包营养价值和功能特性的提高关键在于发芽粟米的加入,决定着发芽粟米沙包的营养价值和食用效果,如何提高发芽粟米沙包的营养价值是本发明追求的目标,作为决定性影响原料,发芽粟米营养含量及成分越高、则制备成发芽粟米沙包的营养价值越大、食用效果越好。因此,提高发芽粟米的营养含量是提高发芽粟米沙包营养价值的根本。经过长期的探索和研究,分析出发芽粟米的制备方法对发芽粟米的品质起到决定性作用,制备方法的不同,所制备的发芽粟米大相径庭。
以本发明实施例1的制备方法为例和实施例6中现有制备方法比较。准备本发明方法所制备发芽粟米(未经过后处理液处理)为试验组1,本发明所制备发芽粟米(经过后处理液处理)为试验组2,实施例6中粟米发芽技术所制备发芽粟米为对照组,未进行发芽处理的粟米为空白组,检测产品的总灰分、总黄酮、Vc、VB6、叶酸、γ-氨基丁酸、植酸、蛋白质、胡萝卜素含量进行检测,结果如下表1:
表1(粟米选自河北省农林科学院谷子研究所、冀谷37)
本发明摒弃了现有发芽前进行杀菌的操作,如先用次氯酸钠浸泡杀菌,然后再进行发芽,作用是为了杀灭粟米表面的细菌、微生物,为后续发芽做准备,但是发芽前进行杀菌存在导致部分营养物质流失,影响发芽过程中营养成分转化的问题,本发明通过摒弃上述思想,在发芽的过程中喷淋杀菌剂,既实现了杀菌的作用,同时解决了发芽前杀菌所导致的问题。但是出现了新的问题:发芽率低、芽生长度短、营养物质成分变化不明显,经过一系列的探索和分析,通过设计0-40℃条件下低氧胁迫发芽与促进液、调节剂、杀菌剂联合作用,解决了新出现的问题,实现杀菌的同时,营养物质的转化及含量得到大幅度改善,且相较于现有粟米发芽技术发芽时间缩短了1倍以上。
由上述表1可知,本发明方法生产的发芽粟米的营养成分比现有发芽粟米技术所制发芽粟米和普通粟米的营养价值更高,营养成分得到大幅度改善,总黄酮含量相较于普通粟米提高3倍以上,相较于现有发芽粟米技术提高1.2倍以上;Vc含量相较于现有发芽粟米技术、普通粟米更是实现了从无到有的突破性进步;VB6含量相较于普通粟米提高4.5倍以上,相较于现有发芽粟米技术提高2.6倍以上;叶酸含量相较于普通粟米提高1.9倍以上,相较于现有发芽粟米技术提高1.5倍以上;蛋白质含量相较于普通粟米提高2倍以上,相较于现有发芽粟米技术提高1.1倍以上;胡萝卜素含量相较于普通粟米提高1.9倍以上,相较于现有发芽粟米技术提高1.5倍以上;γ-氨基丁酸含量相较于普通粟米提高4倍以上,相较于现有发芽粟米技术提高2.1倍以上;植酸含量相较于普通粟米降低了47%,相较于现有发芽粟米技术降低了33.8%。经过后处理液处理的发芽粟米和未经过后处理液处理的发芽粟米放置后营养流失情况差异明显,经后处理液处理后的发芽粟米放置1年后营养成分基本无变化,放置稳定性和安全性更好。
Claims (8)
1.发芽粟米沙包工业化生产方法,其特征在于,包括以下步骤:
A、面皮的制备:将发芽粟米碾制得到精米和米糠,将得到的精米粉碎,米糠进行超微粉碎,取粉碎后的精米、米糠与面粉、酵母、谷朊粉、水混合,和面成面团,醒发,碾压制成面皮,备用;
B、取发芽粟米加水打浆,然后加入糖化酶进行糖化处理,均质得到匀浆,然后加入发芽粟米混合,熟化,得到发芽粟米沙;
C、用面皮包裹发芽粟米沙得到生发芽粟米沙包,醒发,控温蒸制,冷却,得到发芽粟米沙包。
2.根据权利要求1所述的发芽粟米沙包工业化生产方法,其特征在于,步骤A中,所述的酵母是经过活化后的酵母,活化时,取活性干酵母搅拌条件下加入到10-12倍体积的35-40℃水中,然后静置20-40min,得到活化后的酵母。
3.根据权利要求1所述的发芽粟米沙包工业化生产方法,其特征在于,步骤A中,发芽粟米在碾制之前先进行干燥。
4.根据权利要求1所述的发芽粟米沙包工业化生产方法,其特征在于,所述发芽粟米由下述方法制备:将脱壳后的谷子置于发芽器中,于0-40℃条件下低氧胁迫发芽21-32.5h,在发芽的过程中,每隔30-40min向发芽器中喷氯化钙溶液、调节剂和杀菌剂,发芽结束后,清洗、干燥,得到发芽粟米。
5.根据权利要求4所述的发芽粟米沙包工业化生产方法,其特征在于,0-40℃条件下低氧胁迫发芽具体为,0℃低温胁迫0.5h,20℃发芽4-6h,25℃发芽4-6h,30℃低氧胁迫发芽4-6h,35℃低氧胁迫发芽4-6h,40℃低氧胁迫发芽0.5-2h,20℃发芽4-6h。
6.根据权利要求4所述的发芽粟米沙包工业化生产方法,其特征在于,所述的调节剂包括,按质量百分比计,赖氨酸0-1%、苏氨酸0-1%、氯化镁0-1%、维生素B50-1%、烟酸0-1%、维生素B20-1%、核黄素0-1%、南瓜提取物0-1%,余量为水,其中赖氨酸、苏氨酸、氯化镁、维生素B5、烟酸、维生素B2、核黄素、南瓜提取物的用量不同时为0,调节剂与脱壳后的谷子的重量比是(1-5):10。
7.根据权利要求4所述的发芽粟米沙包工业化生产方法,其特征在于,在干燥之后,将所得发芽粟米置于后处理液中浸泡30-40min,然后于40-50℃鼓风干燥10-20h,所述后处理液按质量百分比及,包括茶多酚0.5-1份、木糖醇2-5份,丙氨酸6-12份、组氨酸3-6份、色氨酸3-6份、水1000份。
8.根据权利要求4所述的发芽粟米沙包工业化生产方法,其特征在于,在谷子脱壳之前,先用筛选机进行筛选,去除稻壳、石子、瘪粒;脱壳后进行色选除杂,去掉霉变粒、异色粒,然后对所选谷子进行清洗,清洗时,先用水冲洗1-2遍,然后用发酵后的淘米水浸泡3-5min,然后用清水冲洗干净,再用0.5%的食盐水洗涤1-2次,最后用清水冲洗干净。
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