CN110301580B - 多纤维高维生素营养小米粉的制备方法 - Google Patents
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Abstract
本发明为一种多纤维高维生素营养小米粉的制备方法，首先将谷子去壳抛光得到精米和糠粉，然后将糠粉进行挤压造粒、蒸汽爆破处理得到糠粉，接着将精米低温粉碎得到精米粉，最后将精米粉和糠粉按一定质量比充分混合即可。本发明运用了从糙米到精米产生的糠粉，使得小米粉中膳食纤维含量提高了2.4倍以上，并且能够促进肠道的蠕动，加快消化腺的分泌，降低某些致癌物质的产生。精米采用低温粉碎，保证了谷物原有的特定蛋白质、维生素等营养物质在粉碎干燥过程中不失活、不流失。本发明克服了以往小米粉加工营养成分损失的问题，适合大规模工业生产，能最大限度地保持了小米的品质和营养。生产的小米粉适合于多种加工，方便食用。
Description
技术领域
本发明涉及食品加工技术领域，具体是一种多纤维高维生素营养小米粉的制备方法。
背景技术
小米（拉丁文名：Setaria italica (L.) Beauv. var. germanica (Mill.)Schrad. ）作为杂粮谷物中的大类，目前全国年种植面积约2000万亩以上，年总产150万吨，主要分布在中国北方10个省区，其中华北的河北、山西、内蒙古3省区占到全国份额的66.3%。其中长治“沁州黄”、广灵“东方亮”、阳曲“朱砂红”、阳城“老谷米”、临县“谷上谷”等小米品牌家喻户晓。小米的营养价值很高，含丰富的蛋白质和脂肪和维生，每100克中含蛋白质9.7%，脂肪1.7%，碳水化合物77%，胡萝卜素0.12毫克，维生素B1 0.66毫克和维生素B20.09毫克，烟酸、钙、铁等。小米适宜老人孩子等身体虚弱的人滋补，同时常吃小米还能降血压、防治消化不良、补血健脑、安眠等功效，还能减轻皱纹、色斑、色素沉积。
目前，市面上以小米为原料的食品种类比较少，形式比较单一，而且口感一般，综合营养依然偏低。多纤维高维生素营养小米粉的制备，能为小米多样化的加工提供可能。
发明内容
本发明的目的是为了解决上述现有技术中存在的问题，而提供一种多纤维高维生素营养小米粉的制备方法。
本发明是通过如下技术方案实现的：
一种多纤维高维生素营养小米粉的制备方法，包括如下步骤：
1）将谷子精选去壳并抛光；
2）留取从糙米到精米的糠粉，经粉碎达到80目备用；
3）将粉碎好的糠粉加入到干法造粒机内进行挤压造粒，挤压生成厚度为12mm的糠片，其表面密度为进料时的1.5倍；糠片再经打片、破碎、筛分后得到的糠粒；
4）将糠粒进行蒸汽爆破处理，处理的压力为1MPa、时间为15min；蒸汽爆破处理完成后，将糠粒进行超微粉碎，粉碎成90目的糠粉备用；
5）将精米通过低温粉碎机粉碎成80目的精米粉备用，低温粉碎机的冷源温度≤-30℃；
6）将精米粉和糠粉按质量比8:2放入三维混合机进行充分的混合，最后即得到多纤维高维生素营养小米粉。
作为优选的技术方案，步骤3）中制得的糠粒进行分阶段的骤热骤冷交替处理，具体为：第一阶段是先迅速升温至30℃、烘烤处理30min，然后迅速降温至-20℃、冷冻处理30min；第二阶段是接着迅速升温至60℃、烘烤处理20min，然后迅速降温至-30℃、冷冻处理25min；第三阶段是继续接着迅速升温至90℃、烘烤处理10min，然后迅速降温至-40℃、冷冻处理20min。糠粒通过多阶段且不同参数的升降温处理，可达到如下几个目的：1）细胞壁受到外界温度骤热骤冷的变化，膨胀紧缩，然后再结合蒸汽爆破处理，更利于细胞破壁，有利于膳食纤维以及其他功能成分溶出和释放；2）骤热骤冷交替处理能够对物料起到灭酶的作用，将物料中顽固的真菌、细菌等不良物质去除，使细菌总数、大肠菌群及霉菌总数显著减少。
本发明和传统的小米精制加工不同的是：1）本发明运用了从糙米到精米产生的糠粉，糠粉是糙米精制成精米时的副产品，由种皮、糊粉层、胚及少量胚乳组成，含有粗纤维、粗蛋白、粗脂肪的等营养成分，而且糠粉经过挤压造粒、冷热交替处理、蒸汽爆破处理与精米相混合，两次细胞破壁处理，使得小米粉中膳食纤维含量提高了2.4倍以上，物质结构经超微粉碎后，没有粗糙感，达到了国家面粉标准。糠粉的添加减少了小米粉中膳食纤维的损失，糠粉虽然不易被人体消化吸收，但是可以促进肠道的蠕动，加快消化腺的分泌，降低某些致癌物质的产生；2）采用低温粉碎机对精米进行粉碎，保证了谷物原有的特定蛋白质、维生素等营养物质在粉碎干燥过程中不失活、不流失（特别是维生素B族元素不失活，不流失），并且经低温粉碎后能保留住小米的米香味。经测定，小米粉的维生素B1含量0.5mg/100g，粗纤维的含量增加10%-20%。3）本发明小米粉的纤维维生素清洗熟化后克服了以往小米粉加工营养成分损失的问题，适合大规模工业生产，能最大限度地保持了小米的品质和营养。生产的小米粉适合于多种加工，方便食用。
具体实施方式
实施例1
一种多纤维高维生素营养小米粉的制备方法，包括如下步骤：
1）将谷子精选去壳并抛光；
2）留取从糙米到精米的糠粉，经粉碎达到80目备用；
3）将粉碎好的糠粉加入到干法造粒机内进行挤压造粒，挤压生成厚度为12mm的糠片，其表面密度为进料时的1.5倍；糠片再经打片、破碎、筛分后得到的糠粒；
4）将糠粒进行蒸汽爆破处理，处理的压力为1MPa、时间为15min；蒸汽爆破处理完成后，将糠粒进行超微粉碎，粉碎成90目的糠粉备用；
5）将精米通过低温粉碎机粉碎成80目的精米粉备用，低温粉碎机的冷源温度≤-30℃；
6）将精米粉和糠粉按质量比8:2放入三维混合机进行充分的混合，最后即得到多纤维高维生素营养小米粉。
实施例2
一种多纤维高维生素营养小米粉的制备方法，包括如下步骤：
1）将谷子精选去壳并抛光；
2）留取从糙米到精米的糠粉，经粉碎达到80目备用；
3）将粉碎好的糠粉加入到干法造粒机内进行挤压造粒，挤压生成厚度为12mm的糠片，其表面密度为进料时的1.5倍；糠片再经打片、破碎、筛分后得到的糠粒；对糠粒进行分阶段的骤热骤冷交替处理，具体为：第一阶段是先迅速升温至30℃、烘烤处理30min，然后迅速降温至-20℃、冷冻处理30min；第二阶段是接着迅速升温至60℃、烘烤处理20min，然后迅速降温至-30℃、冷冻处理25min；第三阶段是继续接着迅速升温至90℃、烘烤处理10min，然后迅速降温至-40℃、冷冻处理20min；
4）将糠粒进行蒸汽爆破处理，处理的压力为1MPa、时间为15min；蒸汽爆破处理完成后，将糠粒进行超微粉碎，粉碎成90目的糠粉备用；
5）将精米通过低温粉碎机粉碎成80目的精米粉备用，低温粉碎机的冷源温度≤-30℃；
6）将精米粉和糠粉按质量比8:2放入三维混合机进行充分的混合，最后即得到多纤维高维生素营养小米粉。
对本发明方法制备得到的营养小米粉进行营养成分检测，检测结果如下表1所示：
表1多纤维高维生素营养小米粉营养成分测定
| 项目 | 水分% | 蛋白% | 脂肪% | 碳水化合物% | 总膳食纤维% | 维生素B1（ug/100g） |
| 小米粉 | 11.40 | 11.52 | 4.59 | 83.2 | 18.34 | 495.6 |
注：水分含量测定参照GB 5009.3-2003；蛋白质含量测定参照GB 5009.5-2003；脂肪含量测定参照GB5009.6-2003；总膳食纤维、可溶性膳食纤维、不溶性膳食纤维测定参照GB 5009.88-2014；维生素测定采用高效液相色谱法(HPLC)测定。
Claims (1)
1.一种多纤维高维生素营养小米粉的制备方法，其特征在于，包括如下步骤：
1）将谷子精选去壳并抛光；
2）留取从糙米到精米的糠粉，经粉碎达到80目备用；
3）将粉碎好的糠粉加入到干法造粒机内进行挤压造粒，挤压生成厚度为12mm的糠片，其表面密度为进料时的1.5倍；糠片再经打片、破碎、筛分后得到的糠粒；
糠粒进行分阶段的骤热骤冷交替处理，具体为：第一阶段是先迅速升温至30℃、烘烤处理30min，然后迅速降温至-20℃、冷冻处理30min；第二阶段是接着迅速升温至60℃、烘烤处理20min，然后迅速降温至-30℃、冷冻处理25min；第三阶段是继续接着迅速升温至90℃、烘烤处理10min，然后迅速降温至-40℃、冷冻处理20min；
4）将糠粒进行蒸汽爆破处理，处理的压力为1MPa、时间为15min；蒸汽爆破处理完成后，将糠粒进行超微粉碎，粉碎成90目的糠粉备用；
5）将精米通过低温粉碎机粉碎成80目的精米粉备用，低温粉碎机的冷源温度≤-30℃；
6）将精米粉和糠粉按质量比8:2放入三维混合机进行充分的混合，最后即得到多纤维高维生素营养小米粉。
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