CN110326738A - 一种藜麦营养粉及其制备方法 - Google Patents
一种藜麦营养粉及其制备方法 Download PDFInfo
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- CN110326738A CN110326738A CN201811262344.4A CN201811262344A CN110326738A CN 110326738 A CN110326738 A CN 110326738A CN 201811262344 A CN201811262344 A CN 201811262344A CN 110326738 A CN110326738 A CN 110326738A
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- Prior art keywords
- quinoa
- powder
- nutrient
- rice
- preparation
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- 239000000843 powder Substances 0.000 title claims abstract description 81
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- 235000009566 rice Nutrition 0.000 claims abstract description 45
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- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
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- 239000002131 composite material Substances 0.000 claims abstract description 12
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- 238000002156 mixing Methods 0.000 claims description 38
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- 235000013339 cereals Nutrition 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- 241000871189 Chenopodiaceae Species 0.000 claims description 8
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims description 8
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- 238000000034 method Methods 0.000 claims description 7
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- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
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- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 5
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- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims description 5
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- 229960003495 thiamine Drugs 0.000 claims description 5
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
-
- 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
- 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
- A23L33/15—Vitamins
-
- 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
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
Abstract
本发明公开了一种藜麦营养粉,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦15%~35%,大米50%~70%,果葡糖浆5%~10%,白砂糖3%~5%,全脂奶粉1.2%~1.8%,复合营养素0.7%~1.2%,果蔬粉0.3%~1%。本发明的一种藜麦营养粉及其制备方法,该藜麦粉营养组成合理,旨在全面补充人体营养,提高机体的免疫功能,预防各类慢性疾病,溶解性好,消化吸收率高,适用人群广泛。
Description
技术领域
本发明属于食品生产技术领域,具体涉及一种藜麦营养粉及其制备方法。
背景技术
随着生活水平的提高,人们的健康意识也逐渐增强,现今的消费者对食物的追求不仅仅是美味,更重要的是健康。藜麦优越的营养价值和独特的口感成为国内外食品研究领域的热点。国外对藜麦的研究主要集中在藜麦生物活性物质的健康促进作用和藜麦食品的开发;目前,我国藜麦研究仍处于初级阶段,对藜麦营养价值的研究和应用相对较少。
藜麦是唯一的全谷全营养完全蛋白碱性食物,胚乳占种子的68%,适合老年人、孕妇、儿童和运动员等所有不同人群食用。藜麦蛋白含量丰富,其中白蛋白和球蛋白含量占总蛋白质的44%~77%,不含麸质蛋白(%luten);藜麦含有16种氨基酸,包括9种人体必需氨基酸,组成比例均衡,适宜人体吸收,其中赖氨酸和组氨酸含量较高,补充藜麦食品可改善我国膳食结构导致的“赖氨酸缺乏症”,是孕产妇婴幼儿的优质营养源。与其他谷物相比,藜麦中脂肪含量较高;藜麦含有多种不饱和脂肪酸(如亚油酸和仅一亚麻酸),不饱和脂肪酸含量约占总脂肪酸的70%。藜麦油脂肪酸组成与玉米胚芽油和大豆油相似,属于高品质的油类。藜麦碳水化合物含量与其他谷物相当;淀粉是藜麦中主要的碳水化合物,质量分数为58.1%~64.2%,直链淀粉所占比例较低;藜麦中葡萄糖、果糖、蔗糖和麦芽糖分别为1.7、0.2、2.9、1.4 m%/100 %,蔗糖含量较高,而果糖含量较低。藜麦膳食纤维含量丰富,其中不可溶膳食纤维占78%,可溶性膳食纤维占22%。分析结果表明,藜麦膳食纤维主要由富含阿拉伯糖的果胶多糖和木聚糖组成。
藜麦属于易熟易消化食品,口感独特,有淡淡的坚果清香或者人参香,具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效,适于所有群体食用,尤其适于高血糖、高血压、高血脂、心脏病等慢性病,以及婴幼儿、孕产妇、儿童、学生、老年人等特殊体质和生活不规律人群。长期食用,效果显着。目前由于藜麦的产量及产区的限制,对于藜麦的食用还有许多局限性,因此一种以藜麦为主的加工的保健品迫在眉睫。
发明内容
为解决以上问题,本发明提供一种藜麦营养粉及其制备方法,该藜麦粉营养组成合理,旨在全面补充人体营养,提高机体的免疫功能,预防各类慢性疾病,溶解性好,消化吸收率高,适用人群广泛。
为了实现上述目的,本发明采用以下技术方案:一种藜麦营养粉,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦15%~35%,大米50%~70%,果葡糖浆5%~10%,白砂糖3%~5%,全脂奶粉1.2%~1.8%,复合营养素0.7%~1.2%,果蔬粉0.3%~1%。
作为优选的,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦20%,大米65%, 果葡糖浆8%,白砂糖4%,全脂奶粉1.5%,复合营养素0.9%,果蔬粉0.6%。
作为优选的,所述营养素为维生素A、维生素D、维生素B1、维生素B2、烟酸、碳酸钙、磷酸氢钙、氧化锌和焦磷酸铁。
作为优选的,所述果蔬粉为葛根粉或淮山粉及薏米粉或胡萝卜粉及菠菜粉。
所述的藜麦营养粉的制备方法,其特征在于,该方法包括以下步骤:
步骤一:将大米和藜麦分别清理除杂,去除霉变粒、不完善粒和异色粒,取除杂后的大米65kg和藜麦20kg投入洗米机中清洗干净,制作形成合格的大米和藜麦粒;
步骤二:将配方量的藜麦与大米加水水面距离米面3cm,浸泡45min~90min;
步骤三:按重量百分比将藜麦及大米混合料与水按重量比1:1.5~3加水后,经磨浆机磨成稠状藜麦、大米混合浆;
步骤四:将混合浆投入调浆机中,再投入复合营养素0.9kg、果葡糖浆8kg、白砂糖4kg、全脂奶粉1.5kg得到二次混合浆,调浆水温25℃~40℃;
步骤五:将二次混合浆经胶体磨细化碾磨成混合细浆;
步骤六:将混合细浆泵入预糊化锅中在夹层水浴温度在60℃~90℃进行预糊化40min~60min,制成具有典型藜香味的藜麦浆;
步骤七:藜麦浆投入滚筒烘干机,在蒸汽压力0.4~0.6Mpa,滚筒电机转速950~1200r/min下干燥1~2h;
步骤八:藜麦浆干燥后投入破碎过筛装置,筛分过1.5mm孔径筛网得含粉细片物;
步骤九:将含粉细片物投入三维运动混合机,再投入果蔬粉0.6kg,混合40~50min;
步骤十:金属检测、称重自动包装。
作为优选的,所述步骤二浸泡时间为60min,所述步骤三中藜麦、大米的混合料与水按重量比1:2磨浆。
作为优选的,所述步骤四中调浆水温为30℃。
作为优选的,所述步骤六中预糊化温度为75℃,时间为50min。
作为优选的,所述步骤七中蒸汽压力0.45Mpa,滚筒电机转速1150r/min,干燥时间2h。
作为优选的,所述步骤九中混合时间为45min。
与现有技术相比,本发明的有益效果:(1)本发明中的藜麦营养粉含有均衡而全面的营养成分,另外其能补充人体所需的多种氨基酸以及微量元素,具有均衡补充营养、增强机体功能、修复体质、调节免疫和内分泌、提高机体应激能力、预防疾病、抗癌、减肥、辅助治疗等功效,适于所有群体食用,尤其适于高血糖、高血压、高血脂、心脏病等慢性病;
(2)本发明实施例的制备方法,方法简单、易于操作,制备过程中无废渣产生,丰富了藜麦的产品种类,操作条件温和以及能完整的保持各组分中的有效成分,降低了营养物质的损耗同时提高了藜麦的附加值的效果,延长了产业链,增加了产业的综合效益,而且摒弃了以往原粮式消费为主进行食用的原始方式,携带使用方便,适用人群范围广,价廉物美,是一种具有特色的营养食品;
(3)本发明的藜麦营养粉营养均衡全面,老少皆宜,口感香浓顺滑、清香可口、风味独特,在美味的同时兼顾营养,含有丰富的膳食纤维、植物多糖、维生素、无机盐等营养物质,具有健脾胃、促消化,增强机体新陈代谢和免疫力的食疗保健功效,有很好的市场发展潜力。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
本实施例中,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦20%,大米65%, 果葡糖浆8%,白砂糖4%,全脂奶粉1.5%,复合营养素0.9%,葛根粉0.6%。
本实施例中,所述营养素为维生素A、维生素D、维生素B1、维生素B2、烟酸、碳酸钙、磷酸氢钙、氧化锌和焦磷酸铁。
所述的藜麦营养粉的制备方法,其特征在于,该方法包括以下步骤:
步骤一:将大米和藜麦分别清理除杂,去除霉变粒、不完善粒和异色粒,取除杂后的大米65kg和藜麦20kg投入洗米机中清洗干净,制作形成合格的大米和藜麦粒;
步骤二:将配方量的藜麦与大米加水水面距离米面3cm,浸泡60min;
步骤三:按重量百分比将藜麦及大米混合料与水按重量比1:2加水后,经磨浆机磨成稠状藜麦、大米混合浆;
步骤四:将混合浆投入调浆机中,再投入复合营养素0.9kg、果葡糖浆8kg、白砂糖4kg、全脂奶粉1.5kg得到二次混合浆,调浆水温30℃;
步骤五:将二次混合浆经胶体磨细化碾磨成混合细浆;
步骤六:将混合细浆泵入预糊化锅中在夹层水浴温度在70℃进行预糊化50min,制成具有典型藜香味的藜麦浆;
步骤七:藜麦浆投入滚筒烘干机,在蒸汽压力0.45Mpa,滚筒电机转速1150 r/min下干燥2h;
步骤八:藜麦浆干燥后投入破碎过筛装置,筛分过1.5mm孔径筛网得含粉细片物;
步骤九:将含粉细片物投入三维运动混合机,再投入葛根粉0.6kg,混合45min;
步骤十:金属检测、称重自动包装。
实施例2
本实施例中,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦20%,大米65%, 果葡糖浆8%,白砂糖4%,全脂奶粉1.5%,复合营养素0.9%,淮山粉0.3%,薏米粉0.3%。
所述营养素为维生素A、维生素D、维生素B1、维生素B2、烟酸、碳酸钙、磷酸氢钙、氧化锌和焦磷酸铁。
所述的藜麦营养粉的制备方法,其特征在于,该方法包括以下步骤:
步骤一:将大米和藜麦分别清理除杂,去除霉变粒、不完善粒和异色粒,取除杂后的大米65kg和藜麦20kg投入洗米机中清洗干净,制作形成合格的大米和藜麦粒;
步骤二:将配方量的藜麦与大米加水水面距离米面3cm,浸泡45min;
步骤三:按重量百分比将藜麦及大米混合料与水按重量比1:1.5加水后,经磨浆机磨成稠状藜麦、大米混合浆;
步骤四:将混合浆投入调浆机中,再投入复合营养素0.9kg、果葡糖浆8kg、白砂糖4kg、全脂奶粉1.5kg得到二次混合浆,调浆水温25℃;
步骤五:将二次混合浆经胶体磨细化碾磨成混合细浆;
步骤六:将混合细浆泵入预糊化锅中在夹层水浴温度在60℃进行预糊化40min,制成具有典型藜香味的藜麦浆;
步骤七:藜麦浆投入滚筒烘干机,在蒸汽压力0.4Mpa,滚筒电机转速950r/min下干燥1h;
步骤八:藜麦浆干燥后投入破碎过筛装置,筛分过1.5mm孔径筛网得含粉细片物;
步骤九:将含粉细片物投入三维运动混合机,再投入淮山粉0.3kg,薏米粉0.3kg,混合40min;
步骤十:金属检测、称重自动包装。
实施例3
本实施例中,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦20%,大米65%, 果葡糖浆8%,白砂糖4%,全脂奶粉1.5%,复合营养素0.9%,胡萝卜粉0.3%,菠菜粉0.3%。
本实施例中,所述营养素为维生素A、维生素D、维生素B1、维生素B2、烟酸、碳酸钙、磷酸氢钙、氧化锌和焦磷酸铁。
所述的藜麦营养粉的制备方法,其特征在于,该方法包括以下步骤:
步骤一:将大米和藜麦分别清理除杂,去除霉变粒、不完善粒和异色粒,取除杂后的大米65kg和藜麦20kg投入洗米机中清洗干净,制作形成合格的大米和藜麦粒;
步骤二:将配方量的藜麦与大米加水水面距离米面3cm,浸泡90min;
步骤三:按重量百分比将藜麦及大米混合料与水按重量比1: 3加水后,经磨浆机磨成稠状藜麦、大米混合浆;
步骤四:将混合浆投入调浆机中,再投入复合营养素0.9kg、果葡糖浆8kg、白砂糖4kg、全脂奶粉1.5kg得到二次混合浆,调浆水温40℃;
步骤五:将二次混合浆经胶体磨细化碾磨成混合细浆;
步骤六:将混合细浆泵入预糊化锅中在夹层水浴温度在90℃进行预糊化60min,制成具有典型藜香味的藜麦浆;
步骤七:藜麦浆投入滚筒烘干机,在蒸汽压力0.6Mpa,滚筒电机转速1050 r/min下干燥2h;
步骤八:藜麦浆干燥后投入破碎过筛装置,筛分过1.5mm孔径筛网得含粉细片物;
步骤九:将含粉细片物投入三维运动混合机,再投入胡萝卜粉0.3kg,菠菜粉0.3kg,混合50min;
步骤十:金属检测、称重自动包装。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种藜麦营养粉,其特征在于,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦15%~35%,大米50%~70%,果葡糖浆5%~10%,白砂糖3%~5%,全脂奶粉1.2%~1.8%,复合营养素0.7%~1.2%,果蔬粉0.3%~1%。
2.根据权利要求1所述的一种藜麦营养粉,其特征在于,所述藜麦营养粉按重量百分比包括以下配方比例:藜麦20%,大米65%, 果葡糖浆8%,白砂糖4%,全脂奶粉1.5%,复合营养素0.9%,果蔬粉0.6%。
3.根据权利要求2所述的一种藜麦营养粉,其特征在于,所述营养素为维生素A、维生素D、维生素B1、维生素B2、烟酸、碳酸钙、磷酸氢钙、氧化锌和焦磷酸铁。
4.根据权利要求3所述的一种藜麦营养粉,其特征在于,所述果蔬粉为葛根粉或淮山粉及薏米粉或胡萝卜粉及菠菜粉。
5.根据权利要求1所述的藜麦营养粉的制备方法,其特征在于,该方法包括以下步骤:
步骤一:将大米和藜麦分别清理除杂,去除霉变粒、不完善粒和异色粒,取除杂后的大米65kg和藜麦20kg投入洗米机中清洗干净,制作形成合格的大米和藜麦粒;
步骤二:将配方量的藜麦与大米加水水面距离米面3cm,浸泡45min~90min;
步骤三:按重量百分比将藜麦及大米混合料与水按重量比1:1.5~3加水后,经磨浆机磨成稠状藜麦、大米混合浆;
步骤四:将混合浆投入调浆机中,再投入复合营养素0.9kg、果葡糖浆8kg、白砂糖4kg、全脂奶粉1.5kg得到二次混合浆,调浆水温25℃~40℃;
步骤五:将二次混合浆经胶体磨细化碾磨成混合细浆;
步骤六:将混合细浆泵入预糊化锅中在夹层水浴温度在60℃~90℃进行预糊化40min~60min,制成具有典型藜香味的藜麦浆;
步骤七:藜麦浆投入滚筒烘干机,在蒸汽压力0.4~0.6Mpa,滚筒电机转速950~1200r/min下干燥1~2h;
步骤八:藜麦浆干燥后投入破碎过筛装置,筛分过1.5mm孔径筛网得含粉细片物;
步骤九:将含粉细片物投入三维运动混合机,再投入果蔬粉0.6kg,混合40~50min;
步骤十:金属检测、称重自动包装。
6.根据权利要求5所述的藜麦营养粉的制备方法,其特征在于,所述步骤二浸泡时间为60min,所述步骤三中藜麦、大米的混合料与水按重量比1:2磨浆。
7.根据权利要求6所述的藜麦营养粉的制备方法,其特征在于,所述步骤四中调浆水温为30℃。
8.根据权利要求7所述的藜麦营养粉的制备方法,其特征在于,所述步骤六中预糊化温度为75℃,时间为50min。
9.根据权利要求8所述的藜麦营养粉的制备方法,其特征在于,所述步骤七中蒸汽压力0.45Mpa,滚筒电机转速1150r/min,干燥时间2h。
10.根据权利要求9所述的藜麦营养粉的制备方法,其特征在于, 所述步骤九中配料混合时间为45min。
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