CN110367447A - 一种五谷面粉及其制备方法 - Google Patents
一种五谷面粉及其制备方法 Download PDFInfo
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种五谷面粉及其制备方法,五谷面粉,由以下重量份的原料制成:小麦60‑70,绿豆5,黄豆6‑8,小米3‑5,高粱3‑5,燕麦3‑5,豌豆3‑4,荞麦3‑8;五谷面粉的制备方法,包括以下步骤:将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦除杂;按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;对小麦和所述杂粮原料分别着水,使小麦和所述杂粮原料的含水量均达到15.5%‑16%;将小麦和所述杂粮原料静置滋润10‑18h;将小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过筛,即得成品;本发明提供的五谷面粉配方科学,口味独特,营养多样化,有利于人体健康。
Description
技术领域
本发明属于面粉生产技术领域,具体涉及一种五谷面粉及其制备方法。
背景技术
随着人们生活水平的提高,人们越来越重视食品的健康膳食、营养保健问题,面粉作为一种主食同样经受着营养保健问题的考验,因此越来越多具有营养保健功效的面粉受到人们的喜欢,给人们的健康饮食带来福音。目前我们所食用的面粉通过小麦研磨制成,营养成分单一,不能满足人体多样化的营养需求。
发明内容
针对现有技术中所存在的不足,本发明提供了一种配比科学、营养多样化的五谷面粉及其制备方法。
本发明的技术方案为:五谷面粉,由以下重量份的原料制成:小麦60-70,绿豆5,黄豆6-8,小米3-5,高粱3-5,燕麦3-5,豌豆3-4,荞麦3-8。
进一步的,上述五谷面粉,由以下重量份的原料制成:小麦65,绿豆6,黄豆7,小米4,高粱4,燕麦4,豌豆3.5,荞麦5.5。
如上所述五谷面粉的制备方法,包括以下步骤:
(1)将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦除杂;
(2)按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;
(3)对步骤(2)中的小麦和所述杂粮原料分别着水,使小麦和所述杂粮原料的含水量均达到15.5%-16%;
(4)将步骤(3)中的小麦和所述杂粮原料静置滋润10-18h;
(5)将步骤(4)中的小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过筛,即得成品。
所述步骤(1)中除杂包括人工筛选、去石、磁选工序。
所述步骤(3)中着水采用喷雾着水工艺。
所述步骤(4)中将小麦和所述杂粮原料分别放入净粮仓内静置滋润。
所述步骤(5)中将细粉过60-100目筛。
本发明的有益效果:本发明通过向小麦内按一定配比混入绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦,经研磨制成五谷面粉在不影响小麦本身的营养成分外,增加了其他多种营养成分,营养多样化,配方科学,有利于人体健康,并且口味独特;其中绿豆含有碳水化合物、蛋白质、脂质以及多种维生素和矿物质,是一种营养全面的食物,能满足人体对能量和多种营养素的需求;黄豆富含蛋白质,含有蛋白酶抑制素、肌醇六磷酸酶、植物固醇、皂苷和异黄酮等多种抗癌物质;小米营养价值高,营养全面均衡,主要含有碳水化合物、蛋白质及氨基酸、脂肪及脂肪酸、维生素、矿物质等;高粱中的蛋白质以醇溶性蛋白质为多,是一种不完全的蛋白质,人体不易吸收,将其与小麦等其他粮食混合食用,可提高营养价值;燕麦脂肪含量在5%-9%,其中脂肪80%为不饱和脂肪酸,燕麦的矿物质含量也很丰富,包括钙、铁、磷、镁、锌、铜、硒等,燕麦中含有酚类物质、植酸、甾醇和维生素E等多种抗氧化的活性成分,其中含量最多的是阿魏酸、对香豆酸和儿茶酚等酚类物质,它们不规则地分布在燕麦籽粒中;豌豆营养丰富,含蛋白质23.4%,脂肪1.8%,碳水化合物52.6%,还含有胡萝卜素、维生素B1、B2等;荞麦的谷蛋白含量很低,主要的蛋白质是球蛋白,荞麦所含的必需氨基酸中的赖氨酸含量高而蛋氨酸的含量低,氨基酸模式可以与小麦互补,荞麦含有丰富的膳食纤维,荞麦含有的铁、锰、锌等微量元素也比一般谷物丰富,另外还含有B族维生素、维生素E、铬、磷、钙、铁、赖氨酸、氨基酸、脂肪酸、亚油酸、烟碱酸、烟酸、芦丁等。
具体实施方式
下面结合实施例对本发明的具体实施方式做进一步的描述。
实施例1:五谷面粉,由以下重量份的原料制成:小麦60,绿豆5,黄豆6,小米3,高粱3,燕麦3,豌豆3,荞麦3。
如上所述五谷面粉的制备方法,包括以下步骤:
(1)将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦分别进行除杂,通过人工筛选除去砂石、霉粒等杂物,再经磁选机去除混入的磁性杂物;
(2)按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;
(3)对步骤(2)中的小麦和所述杂粮原料分别通过喷雾着水机着水,具体为由压力为2—4kgf/cm2 的气体通过雾化喷头,将定量进入雾化喷头的水喷出雾化,并形成一直径大于300mm的雾区,进入喷雾着水机的小麦和所述杂粮原料经过分料盘形成250—280mm的圆环均匀下落,通过雾区而着水,通过着水使小麦和所述杂粮原料的含水量均达到15.5%-16%;
(4)将步骤(3)中的小麦和所述杂粮原料分别装入净粮仓内部静置滋润10-18h,具体温度可根据季节进行调整,春、夏季节静置滋润10-12h,秋、冬季节静置滋润10-18h;
(5)将步骤(4)中的小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过60-100目筛,即得成品,进一步的也可将成品在无菌环境下装袋。
经上述工艺制成的五谷面粉在不影响小麦本身的营养成分外,增加了其他多种营养成分,营养多样化,配方科学,有利于人体健康,并且口味独特,方便食用。
实施例2:五谷面粉,由以下重量份的原料制成:小麦65,绿豆6,黄豆7,小米4,高粱4,燕麦4,豌豆3.5,荞麦5.5。
如上所述五谷面粉的制备方法,包括以下步骤:
(1)将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦分别进行除杂,通过人工筛选除去砂石、霉粒等杂物,再经磁选机去除混入的磁性杂物;
(2)按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;
(3)对步骤(2)中的小麦和所述杂粮原料分别通过喷雾着水机着水,具体为由压力为2—4kgf/cm2 的气体通过雾化喷头,将定量进入雾化喷头的水喷出雾化,并形成一直径大于300mm的雾区,进入喷雾着水机的小麦和所述杂粮原料经过分料盘形成250—280mm的圆环均匀下落,通过雾区而着水,通过着水使小麦和所述杂粮原料的含水量均达到15.5%-16%;
(4)将步骤(3)中的小麦和所述杂粮原料分别装入净粮仓内部静置滋润10-18h,具体温度可根据季节进行调整,春、夏季节静置滋润10-12h,秋、冬季节静置滋润10-18h;
(5)将步骤(4)中的小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过60-100目筛,即得成品,进一步的也可将成品在无菌环境下装袋。
经上述工艺制成的五谷面粉在不影响小麦本身的营养成分外,增加了其他多种营养成分,营养多样化,配方科学,有利于人体健康,并且口味独特,方便食用。
实施例3:五谷面粉,由以下重量份的原料制成:小麦70,绿豆7,黄豆8,小米5,高粱5,燕麦5,豌豆4,荞麦8。
如上所述五谷面粉的制备方法,包括以下步骤:
(1)将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦分别进行除杂,通过人工筛选除去砂石、霉粒等杂物,再经磁选机去除混入的磁性杂物;
(2)按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;
(3)对步骤(2)中的小麦和所述杂粮原料分别通过喷雾着水机着水,具体为由压力为2—4kgf/cm2 的气体通过雾化喷头,将定量进入雾化喷头的水喷出雾化,并形成一直径大于300mm的雾区,进入喷雾着水机的小麦和所述杂粮原料经过分料盘形成250—280mm的圆环均匀下落,通过雾区而着水,通过着水使小麦和所述杂粮原料的含水量均达到15.5%-16%;
(4)将步骤(3)中的小麦和所述杂粮原料分别装入净粮仓内部静置滋润10-18h,具体温度可根据季节进行调整,春、夏季节静置滋润10-12h,秋、冬季节静置滋润10-18h;
(5)将步骤(4)中的小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过60-100目筛,即得成品,进一步的也可将成品在无菌环境下装袋。
经上述工艺制成的五谷面粉在不影响小麦本身的营养成分外,增加了其他多种营养成分,营养多样化,配方科学,有利于人体健康,并且口味独特,方便食用。
以上所述实施例仅表达了本发明的部分实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (7)
1.一种五谷面粉,其特征在于,由以下重量份的原料制成:小麦60-70,绿豆5-7,黄豆6-8,小米3-5,高粱3-5,燕麦3-5,豌豆3-4,荞麦3-8。
2.根据权利要求1所述的五谷面粉,由以下重量份的原料制成:小麦65,绿豆6,黄豆7,小米4,高粱4,燕麦4,豌豆3.5,荞麦5.5。
3.一种如权利要求1所述五谷面粉的制备方法,其特征在于包括以下步骤:
(1)将小麦、绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦除杂;
(2)按照上述质量配比分别称取原料,将绿豆、黄豆、小米、高粱、燕麦、豌豆、荞麦混合均匀成杂粮原料;
(3)对步骤(2)中的小麦和所述杂粮原料分别着水,使小麦和所述杂粮原料的含水量均达到15.5%-16%;
(4)将步骤(3)中的小麦和所述杂粮原料静置滋润10-18h;
(5)将步骤(4)中的小麦和所述杂粮原料混合均匀后研磨成细粉,将细粉过筛,即得成品。
4.根据权利要求3所述五谷面粉的制备方法,其特征在于,所述步骤(1)中除杂包括人工筛选、去石、磁选工序。
5.根据权利要求3所述五谷面粉的制备方法,其特征在于,所述步骤(3)中着水采用喷雾着水工艺。
6.根据权利要求3所述五谷面粉的制备方法,其特征在于,所述步骤(4)中将小麦和所述杂粮原料分别放入净粮仓内静置滋润。
7.根据权利要求3所述五谷面粉的制备方法,其特征在于,所述步骤(5)中将细粉过60-100目筛。
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