CN110140872A - 一种可用温水冲调且富含益生菌的杂粮粉制作方法 - Google Patents
一种可用温水冲调且富含益生菌的杂粮粉制作方法 Download PDFInfo
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- CN110140872A CN110140872A CN201910435258.7A CN201910435258A CN110140872A CN 110140872 A CN110140872 A CN 110140872A CN 201910435258 A CN201910435258 A CN 201910435258A CN 110140872 A CN110140872 A CN 110140872A
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Abstract
本发明公开一种含益生菌的低温速溶杂粮粉及其制备方法，由以下重量份数原料制成：黑米0‑15份、红豆0‑15份、绿豆0‑15份、芸豆0‑15、黑豆0‑15份、燕麦0‑20份、荞麦0‑20份、高粱0‑20份、小米0‑20份、薏米0‑20份；用本方法制作的杂粮粉，避免发酵过程中产生的不良风味，将杂粮浆液与益生菌液混合进行喷雾干燥开发益生菌杂粮食品，不仅能保留或增加杂粮中对人体健康有益的营养成分，而且能改善口感，改善肠道菌群，更容易被人体吸收。
Description
技术领域
本发明属于食品加工领域，具体涉及一种可用温水冲调且富含益生菌的杂粮粉制作方法。
背景技术
杂粮通常是指水稻、小麦、玉米、大豆和薯类五大作物以外的粮豆作物。主要有：高粱、小米、荞麦(甜荞、苦荞)、杂粮(莜麦)、大麦、黍子、薏仁、籽粒苋以及菜豆(芸豆)、绿豆、小豆(红小豆、赤豆)、蚕豆、豌豆、豇豆、小扁豆(兵豆)、黑豆等。我国杂粮资源丰富、品种甚多，而且杂粮的营养价值丰富。杂粮作为公认无公害天然绿色食品，具有特殊的食疗食补作用。杂粮自古就具有“食疗兼备”的功能，可以通过水溶性膳食纤维、生物碱、多酚、不饱和脂肪酸以及一些杂粮蛋白来降血脂；可以改善免疫功能和人体生理功能，还能抑制某些能促进炎症的激素的分泌，调节人体健康。
杂粮粉的加工多通过烘焙熟化、粉碎制而成，能够充分保留原料中的营养成分，但传统的加工方法产品溶解性较差，粒度过小容易成坨影响口感，粒度过大不易消化吸收，渣滓感较强，影响风味和口感，且市售杂粮粉多为高温冲调，反而降低了其方便的特性，因此开发一种低温速溶杂粮粉为社会所需。
益生菌的主要功能有抗菌作用、提高免疫力、加强粘膜屏障、抑制肠道疾病、抗肿瘤、降低胆固醇等。乳酸菌、酵母菌等益生菌可以利用谷物中的天然营养素生长繁殖，其代谢产物含有丰富的酶类，可进一步降解谷物蛋白质、淀粉、脂质等大分子，产生多肤、低聚糖等功能性营养物质，从而调节人体肠道功能，帮助消化，增强免疫力，有助于缓解心血管等多种疾病。因此，益生菌产品近年来备受人们的关注。
本发明采用磨浆技术结合纤维素酶、α-淀粉酶、碱性蛋白酶、木聚糖酶等酶解作用，得到酶解浆液，为解决长时间发酵容易产生的不良风味，本发明采用直接添加益生菌，不经过发酵的工艺，对酶解浆液进行喷雾干燥有利于提高产品的溶解性和均匀度。根据相关研究表明，当食用益生菌达到一定的数量才会对人体产生益生作用，在喷雾干燥之前，将菌液与保护剂充分混匀，实现产品活菌数达到或超过106cfu/g。本发明所得产品避免了因发酵过程产生的不良风味，解决了粉末产品不易溶解，易结块的缺点，改善口感，通过调节人体肠道益生菌菌群，有利于产品中营养成分的吸收。
杂粮粉的加工方式很多，如专利CN108813362A公布了一种口感细腻的杂粮粉及其制备方法，其特征在于将原料进行淘洗、湿布催芽、蒸制、冷冻干燥、粉碎、混合制得产品。这种方法虽然可以减少营养损失，但是但由于采用冷冻干燥技术，使得加工过程耗能大，加工成本高，加工周期长和干燥设备投资大等不利因素。
专利CN106954789A公布了一种杂粮粉及其制备方法，其特征在于将红小豆、绿豆、慧仁米、燕麦片、山药、百合、玉米、黑米依次进行混合、闷煮、干燥、研磨处理制得混合豆粉将大米和黄米进行混合、膨化、粉碎处理制得膨化混合米粉将红枣去核后与枸杞子、花生、核桃仁混合并经烘干处理后进行研磨制得果蔬粉,最后将所述混合豆粉和所述果蔬粉进行混合、灭菌处理制得杂粮粉。这种方法生产的产品营养成分丰富，但是溶解性较差，工艺较为复杂耗时，没有益生菌活性，不能起到积极的益生作用。
发明内容
本发明要解决的技术问题是提供一种能够温水溶解，且具有保健功能的新型杂粮产品。
为解决上述问题，本发明采用如下技术方案：
一种可用温水冲调且富含益生菌的杂粮粉，本发明以小米、黑米、燕麦、荞麦、高粱、薏米、红豆、绿豆、芸豆、黑豆中一种或多种原料，经原料筛选除杂、清洗、浸泡、磨浆、酶解、熟化灭酶、过滤、喷雾干燥、成品筛选、包装等工艺制成的一种方便营养的杂粮食品。
所述产品配料有：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份。
基于上述，所述杂粮粉包括下述质量份的原料：黑米1-13份、红豆2-12份、绿豆2-13份、芸豆3-15、黑豆1-10份、燕麦3-17份、荞麦2-16份、高粱3-14份、小米2-16份、薏米5-20份。
基于上述，所述杂粮粉包括下述质量份的原料：黑米6-13份、红豆5-10份、绿豆5-9份、芸豆8-12、黑豆6-10份、燕麦5-13份、荞麦5-9份、高粱6-8份、小米7-15份、薏米9-14份。
本发明要解决的另一技术问题为提供一种可用温水冲调且富含益生菌的杂粮粉的制备方法，包括以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡2-12h，一段时间后，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的益生菌，再与脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）常温混合0-30min后进行喷雾干燥，得到所述杂粮粉。
更进一步地，步骤（2）中所述的清洗具体为用流动水进行冲洗两到三次，冲洗过程中，去掉杂质或质量不好的杂粮。
更进一步地，步骤（4）中所述的酶解具体为，向浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种，酶解2-12h，取出后加入蔗糖或者不加入蔗糖，煮沸后进行灭酶，待冷却后得到酶解浆液。
步骤（4）中的酶为纤维素酶、淀粉酶、蛋白酶、木聚糖酶中的一种或者多种，先后顺序可以颠倒。
步骤（5）中的保护剂为脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）中的一种或者多种，可以选择不添加。
具体地，本发明提供的杂粮的成分及功效如下。
黑米：黑米所含锰、锌、铜等无机盐大都比大米高1~3倍；更含有大米所缺乏的维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分，因而黑米比普通大米更具营养。多食黑米具有开胃益中，健脾暖肝，明目活血，滑涩补精之功，对于少年白发、妇女产后虚弱，病后体虚以及贫血、肾虚均有很好的补养作用。
小米：小米中赖氨酸较低，必需氨基酸高于稻米、小麦和玉米；粗脂肪含量高于稻米、小麦，与玉米近似。其中不饱和脂肪酸占总量的85%，有益于防止动脉硬化，碳水化合物含量为72.8%，低于稻米、小麦和玉米，是糖尿病患者的理想食物。VA、VB1超过稻米、小麦和玉米，能够提高人体抵抗力，防止皮肤病，矿物质含量如铁、锌、铜、镁均超过稻米、小麦和玉米，钙含量大大超过稻米和玉米，低于小麦，含有较多硒，具有补血、壮体、防治克山病和大骨节病等，粗纤维素是稻米的5倍，可促进消化。
高粱：高粱味甘性温，食疗价值相当高。中医认为，高粱性平味甘、涩、温、无毒，能和胃、健脾、止泻，有固涩肠胃、抑制呕吐、益脾温中、催治难产等功能，可以用来治疗食积、消化不良、湿热、下沥、小便不利、妇女倒经、胎产不下等。
荞麦：荞麦能够提高人体必须元素含量、保肝肾、造血功能、增强免疫力、强体、健脑、美容、提高智力、降血脂、控制糖尿病，保持心血管正常，降低胆固醇。铜含量相当于大麦2倍，燕麦2.5倍，小米3倍，小麦、大米2-4倍，铜能促进铁的利用，用于防治贫血病，含有其他粮食稀缺的硒，有利于防癌。
燕麦：燕麦中蛋白含量高于小麦、粳米、小麦，脂肪高于小麦、粳米、小麦、玉米，钙含量69mg/100g，磷、铁高于其他粮食，VE为15mg/100g。水溶性纤维素特别高，比小麦高3.7倍，比玉米高6.7倍。有效防治高血脂引发的心脑血管疾病，降低胆固醇、降血脂，控制糖尿病，控制肥胖症。
芸豆：芸豆具有滋补解热、利尿消肿的作用，对治疗水肿和脚气病有特殊疗效。含植物血细胞凝集素（PHA），有凝集人体细胞、刺激淋巴细胞转化、促进有丝分裂、促进核糖核酸和脱氧核酸的合成，抑制白细胞、淋巴细胞的移动等作用。
薏仁：薏仁中蛋白质、脂肪、维生素B1、必需氨基酸及主要微量元素（磷、钙、铁、铜、锌）均高于大米。薏仁中油酸和亚油酸略高于小麦、大米。具有解热镇痛、降血压、防癌等功效。
绿豆：绿豆含有生物碱、香豆素、植物甾醇等生理活性物质，对人类和动物的胜利代谢活动有促进作用。绿豆皮中含有0.05%左右的单宁物质，能凝固微生物原生质，故有抗菌、保护创面和局部止血作用。另外单宁具有收敛性，能与重金属结合生成沉淀，进而起到解毒作用。清热解毒、消暑利尿、抗炎消肿、保肝明目、止泄痢、润皮肤、降血压、降胆固醇、防止动脉粥样硬化，富含VB17等抗癌作用。
红豆：红豆具有较高的药用价值，主治水气肿胀、痢疾、肠痔下血、牙齿疼痛、乳汁不通等。红豆中含有较多的皂草苷，可以刺激大肠，有通便、利尿的作用，对心脏病和肾病有疗效。每天吃适量红豆可净化血液，解除心脏疲劳。红豆含有较多的纤维，不仅可以通气、通便，还可以减少胆固醇，红豆对金色葡萄球菌、福氏痢疾杆菌及伤寒杆菌都有明显的抑制作用。
黑豆：黑豆含有大量蛋白质，相当于肉类2倍，鸡蛋3倍，牛奶12倍，含有18种氨基酸，19种脂肪酸，不饱和脂肪酸达80%，吸收率达到95%，具有降低胆固醇作用。黑豆基本不含胆固醇，只含植物固醇，不被人体吸收，抑制人体吸收胆固醇、降低胆固醇在血液中含量的作用。能软化血管、滋润皮肤、延缓衰老。特别是对高血压、心脏病等患者有益。
本发明的有益效果是：利用筛选得到的杂粮为原料，直接添加益生菌液，不进行发酵，通过喷雾干燥得到产品。该产品呈细粉末状，无粗粒感，粉粒松散，风味得到了极大的改善，没有发酵味，通过添加保护剂，使得产品中益生菌活性得以维持，因为益生菌的益生作用，该产品可以给人体带来良好的益生效果，长期食用有助于身体健康。同时，通过改善产品的溶解性，使其在温水冲调可以快速溶解，且产品原料来源广，价格低廉，具有明显的市场优势。
具体实施方案
本发明的具体实时方式参照实施例。下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
实施例1：
一种可用温水冲调且富含益生菌的杂粮粉， 所述原料按以下重量份数配比组成：黑米15份、红豆5份、绿豆5份、芸豆5份、黑豆5份、燕麦15份、荞麦10份、高粱15份、小米15份、薏米10份。
一种可用温水冲调且富含益生菌的杂粮粉，包括有以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：黑米15份、红豆5份、绿豆5份、芸豆5、黑豆5份、燕麦15份、荞麦10份、高粱15份、小米15份、薏米10份分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡6h，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在50℃下水浴6h，取出后加入蔗糖5%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的发酵乳杆菌，再与脱脂乳粉10g/L常温混合10min后进行喷雾干燥，得到所述杂粮粉。
实施例2
一种可用温水冲调且富含益生菌的杂粮粉，所述原料按以下重量份数配比组成：红豆6份、绿豆6份、芸豆8份、黑豆15份、燕麦20份、高粱10份、小米20份、薏米10份。
一种可用温水冲调且富含益生菌的杂粮粉，包括有以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：红豆6份、绿豆6份、芸豆8份、黑豆15份、燕麦20份、高粱10份、小米20份、薏米10份分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡9h，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在45℃下水浴7h，取出后加入蔗糖6%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的保加利亚乳杆菌，再与脱脂乳粉20g/L常温混合5min后进行喷雾干燥，得到所述杂粮粉。
实施例3
一种可用温水冲调且富含益生菌的杂粮粉，所述原料按以下重量份数配比组成：红豆6份、绿豆2份、芸豆6份、黑豆9份、燕麦12份、高粱5份、小米16份、薏米9份。
一种可用温水冲调且富含益生菌的杂粮粉，包括有以下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：红豆6份、绿豆2份、芸豆6份、黑豆9份、燕麦12份、高粱5份、小米16份、薏米9份
分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡8h，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在45℃下水浴8h，取出后加入蔗糖5%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的保加利亚乳杆菌，再与脱脂乳粉15g/L常温混合进行喷雾干燥，得到所述杂粮粉。
以上所述仅为本发明的较佳实施方式，并非对本发明作出相应的限制，本发明的保护范围并不局限于此；凡是本发明的精神和原则内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护之内。
Claims (6)
1.一种可用温水冲调且富含益生菌的杂粮粉，其特征在于：所述杂粮粉原料选自小米、黑米、燕麦、荞麦、高粱、薏米、红豆、绿豆、芸豆、黑豆中的一种或多种，其重量份数组成为：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份。
2.根据权利要求1所述的杂粮粉，其特征在于：所述杂粮粉按照如下方法制备：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡2-12h，一段时间后，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的益生菌，再与脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）常温混合0-30min后进行喷雾干燥，得到所述杂粮粉。
3.权利要求1-2任意一项所述的杂粮粉，其特征在于，所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
4.一种可用温水冲调且富含益生菌的杂粮粉的制备方法，其特征在于：所述杂粮粉原料选自小米、黑米、燕麦、荞麦、高粱、薏米、红豆、绿豆、芸豆、黑豆中的一种或多种，其重量份数组成为：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份。
5.根据权利要求4所述的制备方法，所述方法包括如下步骤：
（1）原料筛选：去除杂粮中的沙粒、霉变以及干瘪无用的原料，干燥保存备用；
（2）清洗：黑米0-15份、红豆0-15份、绿豆0-15份、芸豆0-15、黑豆0-15份、燕麦0-20份、荞麦0-20份、高粱0-20份、小米0-20份、薏米0-20份分别进行清洗；
（3）原料浆液的制备：将原料在适量的水中常温浸泡2-12h，一段时间后，将浸泡好的原料磨成浆液备用；
（4）酶解：向原料浆液中添加纤维素酶、淀粉酶、蛋白酶、木聚糖酶，在40~60℃下水浴2-12h，取出后加入蔗糖0-10%进行加热搅拌，使之溶解，冷却后，过滤制得酶解浆液；
（5）向酶解浆液中添加活化好的益生菌，再与脱脂乳粉（0-50g/L）、蔗糖（0-20%）、葡萄糖（0-15%）、β-环糊精（0-30%）、明胶（0-5%）、麦芽糊精（0-15%）、甘油（0-20mL/L）、海藻糖（0-30%）、酪蛋白（0-20%）常温混合0-30min后进行喷雾干燥，得到所述杂粮粉。
6.权利要求4-5任意一项所述的杂粮粉，其特征在于，所述益生菌选自发酵乳杆菌、保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、双歧杆菌、酵母菌、干酪乳杆菌、植物乳杆菌中的一种或多种。
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