CN110236108A - 一种全谷物米糠脆片及其制备方法 - Google Patents
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明公开了一种全谷物米糠脆片及其制备方法,将控水后的米糠进行连续蒸汽爆破处理,将汽爆装置中的部分原料释放到常压,收集经爆破处理的米糠,并将得到的米糠按一定比例与大米、糯米、白糖、食盐混合均匀,通过挤压熟化、压片、低温干燥、高温焙烤及冷却的步骤,制成营养丰富、松脆可口的营养米糠脆片。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种全谷物米糠脆片及其制备方法。
背景技术
稻谷是我国第一大粮食品种,目前年产2亿吨左右。稻谷加工过程是先砻谷去掉谷壳成为糙米,糙米再经研磨成为精米。精米加工过程就是将糙米的种皮、胚和部分糊粉层磨除,磨除物占稻谷重的8%-10%,称为米糠。我国每年产生的米糠总量达1600-2000万吨左右,具有极大的开发价值。据国内外谷物化学的多篇文献报道,其含有人体所需要的90%的营养素,营养素含量占整粒米的60%以上,其中,蛋白质、油脂、膳食纤维含量均超过10%以上,微量营养素很丰富,如:维生素E(150-300mg/100g)、γ-氨基丁酸(20-50mg/100g)、谷胱甘肽(15-38mg/100g)、角鲨烯(5-30mg/100g)比一般食品含量要高数倍,维生素B族、六磷酸肌醇、γ-谷维素、γ-阿魏酸、N-去氢神经酰胺含量均较高,矿物质锌、铁、锰、钾、镁、硅含量亦高。总体评价营养质量可与鸡蛋媲美,在国外称为“天赐的营养源”。开发应用这一巨大的天然营养源,既可为我国的国民营养计划做贡献,又有利于提高稻谷加工的附加值。
米糠的科学研究工作方面,国内外均开展了大量的提取物研究。提取米糠中的植酸钙、蛋白及肽、多糖、谷维素等成分,作为功能性食品的添加料使用。米糠蛋白中无抗营养因子,是一种低过敏性蛋白,适合作为特殊人群及婴幼儿营养食品;米糠中的多糖是一类多糖混合物,约占米(油)糠总量的1.0%-3.0%,主要包括脂多糖、葡聚糖和阿拉伯木聚糖等,除具有一般多糖的生理功能外,研究表明米糠多糖还有抗肿瘤、增强免疫、降胆固醇、降血脂、降血糖,提高血清肿瘤坏死因子水平等功能,米糠多糖的生理功效与人参、当归等中药多糖的功效类似。谷维素又名阿魏酸酷(4–羟基-3-甲氧基肉桂酸脂),是一种重要的功能性物质,主要存在于米糠当中,含量0.3%-0.5%,因其具有脂溶性,在制取油脂过程中溶解在米糠油中,米糠毛油中含量约为2%-3%,具有抗衰老、抗脂质氧化、降血脂、调节内分泌、促进生长和改善植物神经功能等生理作用。
但从市场表现和经济效益分析,从米糠中提取单一的营养性、功能性物质得率很小,成本很高,因此,直到目前为止,相关的研究成果很少有产业化应用。目前,我国运用挤压技术生产早餐谷物食品和休闲食品技术已比较成熟,但由于米糠的粗纤维较高,短时间的挤压处理得到的产品,口感仍较为粗糙。
发明内容
本发明旨在至少解决上述技术问题之一。
为此,本发明提供一种全谷物米糠脆片,该产品营养丰富、松脆可口且有助于消化,食用方便,可作为早餐主食,也可作为日常休闲食品,是人们理想的健康方便食品。同时本发明还提供一种全谷物米糠脆片的制备方法。
本发明提出的一种全谷物米糠脆片的原料包括大米、糯米、白糖、食盐以及经爆破处理的米糠,且各原料的重量分数如下:
本发明提出的一种全谷物米糠脆片的制备方法,先将水分控制在10-15%的米糠原料进行蒸汽爆破处理,然后将经爆破处理的米糠与上述其他谷物原料分别进行粉碎、过筛,按配方比例称重并搅拌混料,挤压熟化、压片,低温干燥,焙烤及冷却。具体制备工艺如下:
蒸汽爆破:汽爆装置升温至150-200℃,将控水后的米糠输送至汽爆装置中,保温1-10min,压力控制在0.5-3.0Mpa,每隔7-10s将汽爆装置中的部分原料释放到常压,收集蒸汽爆破产物。
原料的粉碎过筛:将经爆破处理的米糠、大米、糯米、白糖、食盐原料分别粉碎至80目以上;
混料:将各原料按配方比例称重后混合均匀;
挤压熟化:将混料后的原料定量添加到双螺杆挤压机内,在挤压机进料口加入15-30%的水;双螺杆挤压机腔体的工作温度范围为100-140℃之间,螺杆转速范围在150-350r/min,切割速度在800-2000r/min之间,双螺杆挤压机模头的温度为70-100℃,物料经双螺杆挤压机的高温、挤压、剪切等作用下达到熟化的目的,在挤压机出料口切割成型,半成品呈不透明、致密或淡黄色的圆球或柱状,含水量在15-25%;
压片:挤压后的物料经流化床通过压片机,使物料厚度控制在1-1.5mm;
低温干燥:在50-100℃下对压片步骤得到的脆片进行低温干燥,直至脆片的水分含量降到10-15%;
焙烤:将干燥的脆片在140-220℃下进行高温快速焙烤,成品含水量控制在4-6%,高温快速焙烤使脆片达到二次膨化,具有均匀的蜂窝状气孔,产品松脆可口且有助消化;
将焙烤后的成品自然冷却后,待产品的温度接近室温迅速包装进行密封保存,防止产品吸潮影响产品质量。
采用本发明的方法制备的全谷物米糠脆片具有如下优点:
1、全谷物米糠脆片的膳食纤维、维生素、矿物质及功能性成份均高于普通大米制品,消费者食用全谷物米糠脆片可以从中获得人体90%所需营养素。
2、全谷物米糠脆片,可以搭配牛奶、豆汁或果汁一起饮用,一起冲泡具有一定的脆性,既能作为早餐主食,亦可作为日常休闲食品。
3、全谷物米糠脆片,由汽爆装置与双螺杆挤压膨化机联用制得,该工艺具有加工时间短、营养损失少、非油炸、无污水排放、节能等优点,且能实现连续化生产。
具体实施方式
实施例1
制备100kg米糠营养脆片
称取24kg食用米糠,水分控制在14%。汽爆装置升温至160℃,将控水后的米糠连续输送至汽爆装置中,1.0Mpa压力下维持4min后,每隔8s将汽爆装置中的部分原料释放到常压,收集蒸汽爆破产物,并粉碎过80目筛。称取56.9kg大米、17kg糯米、2kg白糖、0.1kg食盐分别进行粉碎,过80目筛。将粉碎过筛后的米糠、大米、糯米、白糖、盐进行混料,混合均匀后加入挤压机喂料筒内,挤压机喂料速度为80kg/h,挤压机各温区温度分别调整为Ⅰ区温度60℃,Ⅱ区温度100℃,Ⅲ110℃,Ⅳ120℃,Ⅴ120℃,以螺杆转速为280r/min,加水量为20%。模头温度为100℃,切割速度2000r/min,将挤压好的半成品进行切割,此时含水量在20%,切割后将球状半成品输送至压片机中进行压片,至压片厚度在1.2mm。压片后输送至90℃带式干燥机进行干燥,直至水分含量降到12%,最后到160℃高温烤炉进行烘焙,直至水分含量降到5%,待其冷却后包装,高温快速焙烤使脆片达到二次膨化,具有均匀的蜂窝状气孔,产品松脆可口且有助消化。
产品感官指标:
产品营养成分指标:
实施例2
制备100kg米糠营养脆片
称取20kg食用米糠,水分控制在12%。汽爆装置升温至180℃,将控水后的米糠连续输送至汽爆装置中,2.0Mpa压力下维持8min后,每隔9s将汽爆装置中的部分原料释放到常压,收集蒸汽爆破产物,并粉碎过100目筛。称取70.8kg大米、7.5kg糯米、1.5kg白糖、0.2kg食盐分别进行粉碎,过100目筛。将粉碎过筛后的米糠、大米、糯米、白糖、盐进行混料,混合均匀后加入挤压机喂料筒内,挤压机喂料速度为80kg/h,挤压机各温区温度分别调整为Ⅰ区温度60℃,Ⅱ区温度100℃,Ⅲ110℃,Ⅳ120℃,Ⅴ120℃,以螺杆转速为300r/min,加水量为25%。模头温度为85℃,切割速度1000r/min,将挤压好的半成品进行切割,此时含水量在18%,切割后将球状半成品输送至压片机中进行压片,至压片厚度在1.4mm。压片后输送至70℃烘箱中进行干燥,直至水分含量降到14%,最后到180℃高温烤炉进行烘焙,直至水分含量降到4%,待其冷却后包装。
以上所述仅为本发明的优选实施例,并非因此限制本发明的专利范围,凡是在本发明的构思下,利用本发明说明书内容所作的等效变换,或直接/间接运用在其他相关的技术领域均包括在本发明的专利保护范围内。
Claims (7)
1.一种全谷物米糠脆片,其特征在于,所述全谷物米糠脆片的原料包括大米、糯米、白糖、食盐以及经爆破处理的米糠,且各原料的重量分数如下:
2.一种全谷物米糠脆片的制备方法,其特征在于,包括以下步骤:
(1)将米糠水分控制在10-15%,然后将控水后的米糠进行蒸汽爆破处理,得到预处理的米糠原料;
(2)将预处理的米糠原料与大米、糯米、白糖、食盐分别进行粉碎过筛后,按预设比例混合均匀;
(3)将步骤(2)所得的原料,添加到双螺杆挤压机内进行挤压;
(4)将步骤(3)所得的原料,通过压片机压片,得到全谷物米糠脆片半成品;
(5)将步骤(4)所得的全谷物米糠脆片半成品,通过低温烘箱,初步降低含水量,最后通过高温焙烤达到二次膨化的目的,自然冷却后得到一种高营养密度的全谷物米糠脆片。
3.如权利要求2所述的全谷物米糠脆片的制备方法,其特征在于,所述步骤(1)中,蒸汽爆破处理采用连续爆破的方式,汽爆装置升温至150-200℃,将控水后的米糠输送至汽爆装置中,保温1-10min,压力控制在0.5-3.0Mpa,每隔7-10s将汽爆装置中的部分原料释放到常压,收集蒸汽爆破产物。
4.如权利要求2所述的全谷物米糠脆片的制备方法,其特征在于,所述步骤(2)中,各原料粉碎并过80目以上筛网,且各原料的重量分数如下:
5.如权利要求2所述的全谷物米糠脆片的制备方法,其特征在于,所述步骤(3)具体为将混料后的原料定量添加到双螺杆挤压机内,在挤压机进料口加入15-30%的水;双螺杆挤压机腔体的工作温度范围为100-140℃,螺杆转速范围在150-350r/min,切割速度在800-2000r/min之间,双螺杆挤压机模头的温度为70-100℃,在挤压机出料口切割成圆球或柱状。
6.如权利要求2所述的全谷物米糠脆片的制备方法,其特征在于,所述步骤(4)具体为挤压后的物料经流化床通过压片机,使物料厚度控制在1-1.5mm。
7.如权利要求2所述的全谷物米糠脆片的制备方法,其特征在于,所述步骤(5)具体为将全谷物米糠脆片半成品通过50℃-100℃的低温烘箱,直至脆片的水分含量降到10-15%;再将干燥的脆片在140-220℃下进行高温快速焙烤,成品含水量控制在4-6%;将焙烤后的成品自然冷却后,迅速包装进行密封保存。
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