CN110367518A - 一种全淀粉双组份自发粉、面粉双组份自发粉及优化制备方法 - Google Patents
一种全淀粉双组份自发粉、面粉双组份自发粉及优化制备方法 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
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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
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- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种全淀粉双组份自发粉、面粉双组份自发粉及优化制备方法,本发明根据全淀粉自发粉、面粉自发粉普遍存在的产品质量不稳定的瓶颈,采用双组份的形式,确保干酵母活力。并针对淀粉自发粉缺乏面筋,用a化淀粉和改性淀粉替代面筋,使全淀粉象小麦面粉一样可以制作馒头等食品,为慢性肾脏病患者提供健康主食,也为面粉自发粉的质量稳定提供了可靠途径。本发明以食用淀粉或面粉为原料,以干酵母为发酵膨松剂。由于干酵母在较高水分条件和有氧环境中,贮存活力下降很快,通过双组份包装,干酵母活力损失就小。发明同样也适用于面粉双组份自发粉,提高面粉自发粉的保存期和品质稳定。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种全淀粉双组份自发粉、面粉双组份自发粉及优化制备方法。
背景技术
慢性肾脏病已成为危害人类健康的主要慢性疾病之一,也严重威胁着我国国民健康。慢性肾脏病是一种生活方式疾病,优质低蛋白饮食是辅助药物治疗最主要措施。研究表明,限制蛋白质,特别是生物效价比较低的植物蛋白质的摄入量,可减少患者体内毒素的产生和堆积,能有效地改善患者不适症状,降低蛋白质、血磷、血压、血糖水平,增强抵抗力,延缓疾病进展,进而延长进入肾替代治疗的时间,同时提高生存质量。大米、面粉等主食是生命活动能量主要来源。但大米、面粉中蛋白质含量约7-11%,生物效价比较低,不适宜慢性肾脏病患者等食用,需要含蛋白质仅为约0.3%的食用淀粉制品替代。但淀粉因缺乏面筋(小麦蛋白质)不能保持发酵产生的气体而不能膨松。
随着社会经济发展,生活节奏加快,人们也希望从一日三餐这一繁重的家务劳动中解脱出来,希望新鲜美味的餐饮实现方便快捷,自发面粉在现代家庭中的应用越来越普及。但自发面粉发不起来的品质问题,特别在夏季比较普遍。据研究,市售干酵母含水量约3%,且真空包装,储存过程中酵母活力损失率小。自发面粉的含水量一般在10%以上,研究表明干酵母拌入其中,在常温20℃下,经1个月,酵母活力损失率为41.13%,2个月损失率55.65%,5个月达到75.81%。保持酵母活力,也需要相应的营养物质,淀粉中缺乏,所以需要添加。
发明内容
为了解决现有技术中存在的问题,本发明提供了一种全淀粉双组份自发粉、面粉双组份自发粉及优化制备方法。
本发明解决上述问题的技术方案为:
全淀粉双组份自发粉,包括淀粉混合粉、干酵母,按质量分数计,淀粉混合粉97%-99.9%,干酵母0.1%-3%,淀粉混合粉与干酵母分别包装后放入同一产品包装中销售,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:按占淀粉混合粉的质量分数计,称取食用淀粉53-95%,处理淀粉4-30%,糖0-10%,食品添加剂0.5-7%;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉97-99.9%,干酵母0.1-3%,将淀粉混合粉、干酵母分别包装后放入同一产品包装中。
进一步的,食用淀粉为小麦淀粉、玉米淀粉、薯类淀粉、大米淀粉、豆类淀粉中的一种或几种。
进一步的,处理淀粉为a化淀粉、改性淀粉中的一种或几种。
进一步的,a化淀粉为小麦淀粉、玉米淀粉、薯类淀粉、豆类淀粉中的一种或几种经过a化处理。
进一步的,改性淀粉为醋酸酯淀粉。
进一步的,a化处理是将小麦淀粉、玉米淀粉、薯类淀粉、豆类淀粉中的一种或几种加水拌匀后,送入双螺杆挤压机内等待充分a化,烘干、粉碎。
进一步的,a化处理的粉碎细度为60-100目。
进一步的,糖为单糖或多糖。
进一步的,食品添加剂包括碱性膨松剂、酸性膨松剂、馒头改良剂、面包改良剂中的一种或几种。
进一步的,碱性膨松剂可以为碳酸氢钠、碳酸钙中的一种或几种。
进一步的,酸性膨松剂为葡萄糖酸-δ-内酯。
面粉双组份自发粉;包括面粉、干酵母,按质量分数计,面粉混合粉97%-99.9%、干酵母0.1-3%,面粉混合粉与干酵母分别包装后放入同一产品包装中销售,制备过程如下:
步骤1、制备面粉混合粉
(1)称取原料:按占面粉混合粉的质量分数计,称取面粉70-90%,辅料0-27%,食品添加剂0.5-3%;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到面粉混合粉;
步骤2、按质量分数计,称取面粉混合粉,干酵母,将面粉混合粉、干酵母分别包装后放入同一产品包装中。
进一步的,面粉为小麦粉、玉米粉、大米粉、薯类全粉、豆类全粉、五谷杂粮全粉及其淀粉的一种或几种。
进一步的,辅料为单糖、双糖、果蔬粉中的一种或几种。
进一步的,食品添加剂包括碱性膨松剂、酸性膨松剂、馒头改良剂、面包改良剂中的一种或几种。
进一步的,碱性膨松剂可以为碳酸氢钠,酸性膨松剂为葡萄糖酸-δ-内酯,碳酸氢钠的质量为面粉混合粉质量的0-1.6%,碳酸氢钠与葡萄糖酸-δ-内酯的质量比为5:11。
本发明具有有益效果:本发明根据全淀粉自发粉、面粉自发粉普遍存在的产品质量不稳定的瓶颈,采用双组份的形式,确保干酵母活力。并针对淀粉自发粉缺乏面筋,用a化淀粉和改性淀粉替代面筋,使全淀粉象小麦面粉一样可以制作馒头等食品,为慢性肾脏病患者提供健康主食,也为面粉自发粉的质量稳定提供了可靠途径。本发明以食用淀粉或面粉为原料,以干酵母为发酵膨松剂。由于干酵母在较高水分条件和有氧环境中,贮存活力下降很快,通过双组份包装,干酵母活力损失就小。发明同样也适用于面粉双组份自发粉,提高面粉自发粉的保存期和品质稳定。
具体实施方式
下面结合具体实施方式对本发明作进一步的说明。
实施例1
一种全淀粉双组份自发粉,包括淀粉混合粉99.5份、干酵母0.5份,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:称取食用淀粉79.2份、a化淀粉12份,醋酸酯淀粉4份、蔗糖2.8份、馒头改良剂0.5份、碳酸氢钠0.2份,碳酸钙0.4份、葡萄糖酸-δ-内酯0.9份;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉99.5份、干酵母0.5份;将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装;
a化淀粉,包括土豆淀粉8份、玉米淀粉6份、豌豆淀粉2份,将质量占上述三种淀粉质量之和25%的水加入三种淀粉内混合拌匀,送入双螺杆挤压机内挤压,a化后烘干、粉碎;
制作馒头时,先置备温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入淀粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右、保湿醒发约40分钟后蒸煮,上汽后15至20分钟便可,馒头松软可口。
实施例2
全淀粉双组份自发粉,包括淀粉混合粉99.5份、干酵母0.5份,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:称取食用淀粉82份、a化淀粉12份,醋酸酯淀粉4份、馒头改良剂0.5份、碳酸氢钠0.2份,碳酸钙0.4份、葡萄糖酸-δ-内酯0.9份;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉99.5份,干酵母0.5份,将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装;
a化淀粉,包括土豆淀粉8份、玉米淀粉4份、豌豆淀粉4份,将质量占上述三种淀粉质量之和24%的水加入三种淀粉内混合拌匀,送入双螺杆挤压机内挤压,a化后烘干、粉碎;
制作馒头时,先备置温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入淀粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右、保湿醒发约40分钟后蒸煮,上汽后15至20分钟便可,馒头松软可口。
实施例3
全淀粉双组份自发粉,包括淀粉混合粉99.5份、干酵母0.5份,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:称取食用淀粉82份、a化淀粉10份,醋酸酯淀粉4份、葡萄糖2份、馒头改良剂0.5份、碳酸氢钠0.2份、碳酸钙0.4份、葡萄糖酸-δ-内酯0.9份;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉99.5份,干酵母0.5份,将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装;
a化淀粉,包括土豆淀粉8份、玉米淀粉4份、豌豆淀粉6份,将质量占上述三种淀粉质量之和24%的水加入三种淀粉内混合拌匀,送入双螺杆挤压机内挤压,a化后烘干、粉碎;
制作馒头时,先备置温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入淀粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右、保湿醒发约40分钟后蒸煮,上汽后15至20分钟便可,馒头松软可口。
实施例4
全淀粉双组份自发粉,包括淀粉混合粉99.5份、干酵母0.5份,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:称取食用淀粉88份、醋酸酯淀粉8份、蔗糖2份、馒头改良剂0.5份、碳酸氢钠0.5份、葡萄糖酸-δ-内酯1份;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉99.5份,干酵母0.5份,将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装;
a化淀粉,包括土豆淀粉8份、玉米淀粉6份、豌豆淀粉4份,将质量占上述三种淀粉质量之和24%的水加入三种淀粉内混合拌匀,送入双螺杆挤压机内挤压,a化后烘干、粉碎;
制作馒头时,先备置温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入淀粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右、保湿醒发约40分钟后蒸煮,上汽后15至20分钟便可,馒头松软可口。
实施例5
面粉双组份自发粉,包括面粉混合粉99份,干酵母1份,制备过程如下:
步骤1、制备面粉混合粉
(1)称取原料:称取小麦面粉97.9份,碳酸氢钠0.5份,葡萄糖酸-δ-内酯1.1份,馒头改良剂0.5份,馒头改良剂购于安琪酵母股份有限公司的好搭档系列,馒头改良剂为含有α-淀粉酶、木聚糖酶、维生素C的面制品酶制剂、抗氧化剂;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到面粉混合粉。
步骤2、按质量分数计,称取淀粉混合粉99份,干酵母1份;将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装。
制作馒头时,先置备温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入面粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右,保温醒发约40分钟蒸煮,上汽后15至20分钟便可。
实施例6
面粉双组份自发粉,包括面粉混合粉98.5份,干酵母1.5份,制备过程如下:
步骤1、制备面粉混合粉
(1)称取原料:称取小麦面粉99.5份,馒头改良剂0.5份,馒头改良剂购于安琪酵母股份有限公司的好搭档系列,馒头改良剂为含有α-淀粉酶、木聚糖酶、维生素C的面制品酶制剂、抗氧化剂;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到面粉混合粉。
步骤2、按质量分数计,称取淀粉混合粉98.5份,干酵母1.5份;将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装。
制作馒头时,先置备温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入面粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右,保温醒发约40分钟蒸煮,上汽后15至20分钟便可。
实施例7
面粉双组份自发粉,包括面粉混合粉99份,干酵母1份,制备过程如下:
步骤1、制备面粉混合粉
(1)称取原料:称取小麦面粉82.9份,玉米淀粉10份,蔗糖5份,碳酸氢钠0.5份,葡萄糖酸-δ-内酯1.1份,馒头改良剂0.5份,馒头改良剂购于安琪酵母股份有限公司的好搭档系列,馒头改良剂为含有α-淀粉酶、木聚糖酶、维生素C的面制品酶制剂、抗氧化剂;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到面粉混合粉。
步骤2、按质量分数计,称取淀粉混合粉99份,干酵母1份;将淀粉混合粉、干酵母分别包装后放入同一产品包装中;干酵母充氮后抽真空独立包装。
制作馒头时,先置备温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入面粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右,保温醒发约40分钟蒸煮,上汽后15至20分钟便可。
不脱离本发明的构思和范围可以做出许多其他改变和改型。应当理解,本发明不限于特定的实施方式,本发明的范围由所附权利要求限定。
Claims (8)
1.一种全淀粉双组份自发粉,其特征在于,包括淀粉混合粉、干酵母,按质量分数计,淀粉混合粉97%-99.9%,干酵母0.1%-3%,淀粉混合粉与干酵母分别包装后放入同一产品包装中销售。
2.如权利要求1所述的一种全淀粉双组份自发粉的制备方法,其特征在于,制备过程如下:
步骤1、制备淀粉混合粉
(1)称取原料:按占淀粉混合粉的质量分数计,称取食用淀粉53-95%,处理淀粉4-30%,糖0-10%,食品添加剂0-7%;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到淀粉混合粉;
步骤2、按质量分数计,称取淀粉混合粉97-99.9%,干酵母0.1-3%,将淀粉混合粉、干酵母分别包装后放入同一产品包装中;
所述食用淀粉为小麦淀粉、玉米淀粉、薯类淀粉、大米淀粉、豆类淀粉中的一种或几种;
所述处理淀粉为a化淀粉、改性淀粉中的一种或几种;
所述食品添加剂包括碱性膨松剂、酸性膨松剂、馒头改良剂、面包改良剂中的一种或几种。
3.如权利要求2所述的全淀粉双组份自发粉,其特征在于,所述a化淀粉为小麦淀粉、玉米淀粉、薯类淀粉、豆类淀粉中的一种或几种经过a化处理,a化处理是将小麦淀粉、玉米淀粉、薯类淀粉、豆类淀粉中的一种或几种加水拌匀后,送入双螺杆挤压机内等待充分a化,烘干、粉碎;所述改性淀粉为醋酸酯淀粉。
4.如权利要求2所述的全淀粉双组份自发粉,其特征在于,所述碱性膨松剂为碳酸氢钠、碳酸钙中的一种或几种;所述酸性膨松剂为葡萄糖酸-δ-内酯。
5.如权利要求1-4之一所述的全淀粉双组份自发粉,其特征在于,用于制作馒头时,先置备温度为30℃的饮用水,饮用水质量为淀粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入淀粉混合粉,揉成面团,做成馒头坯,将馒头坯置于30℃左右、保湿醒发约40分钟后蒸煮,上汽后15至20分钟。
6.一种面粉双组份自发粉,其特征在于,包括面粉混合粉、干酵母,按质量分数计,面粉混合粉97%-99.9%、干酵母0.1-3%,面粉混合粉与干酵母分别包装后放入同一产品包装中销售。
7.如权利要求6所述的面粉双组份自发粉的制备方法,其特征在于,所述制备过程如下:
步骤1、制备面粉混合粉
(1)称取原料:按占面粉混合粉的质量分数计,称取面粉70-99.5%,辅料0-27%,食品添加剂0.5-3%;
(2)搅拌混合:将原料放入搅拌筒内搅拌混匀,得到面粉混合粉;
步骤2、按质量分数计,称取面粉混合粉,干酵母,将面粉混合粉、干酵母分别包装后放入同一产品包装中;
所述面粉为小麦粉、玉米粉、大米粉、薯类全粉、豆类全粉、五谷杂粮全粉及其淀粉的一种或几种;
所述辅料为单糖、双糖、果蔬粉的一种或几种;
所述食品添加剂包括碱性膨松剂、酸性膨松剂、馒头改良剂、面包改良剂中的一种或几种。
8.如权利要求6或7所述的面粉双组份自发粉,其特征在于,用于制作馒头时,先置备温度为30℃的饮用水,饮用水质量为面粉混合粉质量的50%,将干酵母全部倒入,搅匀活化,然后加入面粉混合粉,揉成面团,制作馒头或面包。
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