CN110623203A - 一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法 - Google Patents
一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法 Download PDFInfo
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- CN110623203A CN110623203A CN201911027819.6A CN201911027819A CN110623203A CN 110623203 A CN110623203 A CN 110623203A CN 201911027819 A CN201911027819 A CN 201911027819A CN 110623203 A CN110623203 A CN 110623203A
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Abstract
本发明公开了一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法，涉及食品加工技术领域。按照重量份计其包括以下原料：米50‑90份、淀粉1‑30份、岩藻多糖0.05‑20份、膳食纤维0.01‑2份、猴头菇粉0.05‑10份、山药粉0.05‑10份、谷物粉0.1‑10份、辅料0.1‑15份，其依次经洗米、制粉、蒸练、成型、干燥、膨化制得。原料中的岩藻多糖能够阻止幽门螺旋杆菌粘附及入侵胃粘膜，抑制其生长，从而起到养胃护胃的作用，海藻酸钠还能够络合食道中的锶、镉、铅等有害金属，减少有害重金属在体内的积累。本发明通过上述原料的组合，从根本上可以满足消费者们的养胃需求。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法。
背景技术
随着人们生活水平的提高，营养、方便、新颖、多样化的米饼食品将得到人们的青睐。胃病是困扰国人的一大疾患。研究发现，幽门螺旋杆菌是造成慢性胃炎、胃溃疡甚至胃癌的一个重要因素。幽门螺旋杆菌感染已经成为威胁我国一个公众卫生健康的大问题。因此，现有技术研究了多系列的养胃保健品，关于养胃米饼方面的研究主要有：
申请号201710633939.5的发明专利公开了一种补钙养胃雪米饼，其包括大米80-100份、燕麦30-40份、牛乳粉5-7份、鸡蛋清1-3份、柠檬酸钙1-2份、促进吸收剂2-4份、调味剂2-3份，稳定剂6-8份，添加剂10-15份。
申请号201710633930.4的发明专利公开了一种养胃山药复合雪米饼，其包括大米100-200份、小麦40-50份、山药20-30份、奶酪6-8份、黄豆粉2-4份、虾皮粉1-2份、促进吸收剂4-6份、调味剂3-5份、稳定剂8-10份、添加剂10-15份。
上述现有技术将米饼与养胃结合起来，开发一款养胃米饼，将具有很好的市场价值。然而，在当前幽门螺旋杆菌高感染率和胃病高发的状况下，上述养胃米饼已经无法满足当前消费者的需求。
发明内容
本发明的目的在于提供一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法，其通过对原料组分进行组合，从根本上可以满足消费者们的养胃需求，且利于消化吸收。
本发明的任务之一在于提供一种岩藻多糖养胃米饼，其采用了以下技术方案：
一种岩藻多糖养胃米饼，按照重量份计其包括以下原料：
米50-90份、淀粉1-30份、岩藻多糖0.05-20份、膳食纤维0.01-2份、猴头菇粉0.05-10份、山药粉0.05-10份。
进一步的，上述原料还包括0.1-10重量份的谷物粉和0.1-15重量份的辅料。
进一步的，上述的米选自大米、黑米、紫米、黄米、薏米中的一种或多种，上述的大米选自粳米、灿米、糯米中的一种或多种，上述的黄米选自小黄米、大黄米中的一种或两种。
进一步的，上述的淀粉为马铃薯淀粉、芋头淀粉、地瓜淀粉、莲藕淀粉、玉米淀粉、木薯淀粉中的一种或多种。
进一步的，上述的岩藻多糖的形态为粉末或液体，其中粉末状岩藻多糖的纯度为80-95％，液体状岩藻多糖的纯度为8-25％。
进一步的，上述的膳食纤维为魔芋、海藻酸钠、菊粉、抗性糊精、聚葡萄糖、低聚异麦芽糖、低聚木糖、低聚果糖中的一种或多种。
进一步的，上述的谷物粉为燕麦粉、苦荞粉、玉米粉、高粱粉、红豆粉、绿豆粉、芝麻粉、薏米粉中的一种或多种。
进一步的，上述的辅料为食糖、淀粉糖、食盐、味精、苏打、植物油、黄油、奶制品中的一种或多种；其中，所述的食糖包括白糖、方糖、红糖、冰糖、液体糖和/或糖粉；所述的淀粉糖包括葡萄糖、麦芽糖、果糖、低聚糖、麦芽糊精、赤藓糖醇、异麦芽酮糖醇和/或果葡糖浆。
本发明的另一任务在于提供上述岩藻多糖养胃米饼的制备方法，依次包括以下步骤：
S1、洗米，将米中的杂质、稻皮、稻糠一并洗去；
S2、制粉，将米浸泡6-24h后使其充分吸水软化，沥水后的米粒制成大小均匀的粉粒，并通过80目筛，米粉备用。
S3、蒸练，将步骤S2所得米粉装入蒸练锅内，再依次将淀粉、岩藻多糖、膳食纤维、猴头菇粉、山药粉、谷物粉、辅料加入蒸练锅，与其中的米粉通过搅拌使其混合均匀，再加适量的水，在100-120℃下常压蒸煮7-15分钟，使淀粉充分糊化，糊化率达到90％以上，得到米凝胶；
S4、成型，利用不同形状的模具制作出生产需要的生产胚，成品温度50-54℃，厚1mm、重4-8g的凝胶饼胚；
S5、干燥：通过蒸汽加热在一定时间内使凝胶饼胚内外水分均匀散失，同时进行干燥将其定型；将干燥定型后所得胚按照需求的规格收集，摆放好，储存在恒温恒湿间内24-72小时后，再进行第二次干燥，让内部水分缓慢散失；
S6、膨化，将步骤S5经二次干燥后所得米胚置于燃气烤炉两道金属网的中间，经过预热区域，使其预热软化，然后经过膨化区域240-280℃、5-10s，使其急剧膨化，再经过上色区域，逸出残余水分，产品最终含水量小于5％；
S7、包装：将膨化后所得米饼密封包装，即得。
与现有技术相比，本发明带来了以下有益技术效果：
本发明所选原料中，岩藻多糖是海带、裙带菜等褐藻表面黏液中的天然硫酸化多糖，岩藻多糖能够有效抑制幽门螺旋杆菌增殖，且岩藻多糖能够阻止幽门螺旋杆菌粘附及入侵胃粘膜，从而起到养胃护胃的作用。
试验数据：
参与的志愿者有6人，3男3女，随机分为两组，结果如下表所示：
组一：食用量：一天一次，一次1g，
食用方法：温水溶解；
表1
组二：
食用量：一天一次，一次0.3g，
食用方法：温水溶解；
表2
作为本发明原料的膳食纤维是一种多糖，它既不能被胃肠道消化吸收，也不能产生能量；
作为本发明原料的魔芋中含有一种凝胶样的化学物质，具有防癌抗癌的神奇魔力，将成熟的魔芋经过简单提取分离，制成魔芋精粉，再把精粉加水加热，就可产生魔芋凝胶。食用这种凝胶后，能形成半透明膜衣，附着在肠壁上，阻碍各种有害物质，特别是致癌物质的吸收。
作为本发明原料的海藻酸钠，是由海带、裙带菜等褐藻中提取的膳食纤维类天然多糖。研究发现，海藻酸钠在胃部会形成海藻酸，海藻酸像“被子”一样漂浮在胃液表面，能够防止胃酸反流。此外，海藻酸钠还能够络合食道中的锶、镉、铅等有害金属，并促使其排出体外，减少有害重金属在体内的积累。
作为本发明原料的猴头菇，其性平、味甘、利五脏、助消化，具有健胃、补虚、抗癌、益肾精之功效。猴头菇粉中含有多种氨基酸和丰富的多糖体、多肽类及脂肪物质，能抑制癌细胞中遗传物质的合成，且能助消化增食欲，对浅表性胃炎、胃癌、食道癌、胃溃疡、十二指肠溃疡等消化道疾病的疗效令人瞩目，对治疗肠癌有辅助作用。
作为本发明原料的山药，是山中之药、食中之药，不仅可做成养生食品，而且具有调理疾病的药用价值。其具有补脾养胃的功效，主治脾虚食少、久泻不止，即养胃护肠的作用。
与现有技术相比，本发明以米饼为载体，在猴头菇、山药粉等传统养胃原料的基础上，增加了具有清除幽门螺杆菌功效的岩藻多糖，以及防止胃酸反流功效的海藻酸钠膳食纤维，形成了猴头菇、山药粉、岩藻多糖、魔芋和海藻酸钠膳食纤维的养胃新组方，并通过先进工艺做成米饼的这种便于携带和食用的产品形式，入口即化、利于消化吸收。
具体实施方式
本发明提出了一种含有膳食纤维的岩藻多糖养胃米饼及其制备方法，为了使本发明的优点、技术方案更加清楚、明确，下面结合具体实施例对本发明做详细说明。
本发明所选原料均可通过商业渠道购买获得。
本发明述及的米可以为大米、黑米、紫米、黄米、薏米中的一种或多种，且大米选自粳米、灿米、糯米中的一种或多种，黄米选自小黄米、大黄米中的一种或多种。
本发明述及的淀粉为马铃薯淀粉、芋头淀粉、地瓜淀粉、莲藕淀粉、玉米淀粉、木薯淀粉的一种或多种。
本发明述及的膳食纤维为魔芋、海藻酸钠、菊粉、抗性糊精、聚葡萄糖、低聚异麦芽糖、低聚木糖、低聚果糖中的一种或多种。
本发明述及的谷物粉为燕麦粉、苦荞粉、玉米粉、高粱粉、红豆粉、绿豆粉、芝麻粉、薏米粉的一种或多种。
本发明述及的辅料为食糖、淀粉糖、食盐、味精、苏打、植物油、黄油、奶制品中的一种或多种；其中，所述食糖包括白糖、方糖、红糖、冰糖、液体糖和/或糖粉；所述淀粉糖包括葡萄糖、麦芽糖、果糖、低聚糖、麦芽糊精、赤藓糖醇、异麦芽酮糖醇和/或果葡糖浆。
本发明述及的岩藻多糖为粉末或液体原料，其中岩藻多糖的含量为5-95％。
实施例1：
岩藻多糖养胃米饼，其原料包括大米50份、地瓜淀粉15份、岩藻多糖20份、海藻酸钠2份、猴头菇粉10份、山药粉3份。
实施例2：
岩藻多糖养胃米饼，其原料包括小黄米50份、玉米淀粉15份、岩藻多糖20份、聚葡萄糖2份、猴头菇粉10份、山药粉3份。
实施例3：
岩藻多糖养胃米饼，其原料包括大米60份、地瓜淀粉25份、岩藻多糖10份、海藻酸钠2份、猴头菇粉1份、山药粉0.5份、燕麦粉0.5份、植物油1份。
实施例4：
岩藻多糖养胃米饼，其原料包括黑米80份、莲藕淀粉5份、岩藻多糖5份、低聚异麦芽糖2份、猴头菇粉5份、山药粉1份、芝麻粉1份、黄油1份。
实施例5：
岩藻多糖养胃米饼，其原料包括黄米50份、木薯淀粉30份、岩藻多糖10份、菊粉2份、猴头菇粉5份、山药粉1份、红豆粉1份、黄油1份。
实施例6：
岩藻多糖养胃米饼，其原料包括大米50份、小黄米25份、玉米淀粉9份、岩藻多糖8份、海藻酸钠2份、猴头菇粉3份、山药粉1份、绿豆粉1份、奶制品1份。
实施例7：
岩藻多糖养胃米饼，其原料包括大米60份、地瓜淀粉20份、魔芋2份、猴头菇粉8份、山药粉5份、高粱粉2份、麦芽糖1份、黄油1份、奶酪1份。
下面对本发明岩藻多糖养胃米饼的制备方法做详细说明。
实施例8：
第一步、将大米和小黄米通过色选机将米中的大及重的杂质筛选后，称取大米、小黄米按2:1的配比在浸米桶内通过水浸泡24h，沥水后的米粒用制米机制得40kg米粉，称取莲藕淀粉、玉米淀粉、木薯淀粉按1:1:1的配比制得9kg淀粉，称取2kg芝麻粉作为谷物粉；
第二步、将40kg米粉、9kg淀粉、0.1kg魔芋、0.5kg海藻酸钠、0.5kg猴菇粉、0.5kg山药粉、2kg谷物粉通过80目筛并混合均匀，依次加入岩藻多糖含量为95％的岩藻多糖粉0.5kg、3kg白糖、3.5kg食盐、4kg黄油、3kg奶酪、8kg水充分搅拌均匀，制得75kg的物料液，再加适量的水通过100℃下常压蒸煮10分钟，使淀粉充分糊化，得到米凝胶；
第三步、利用圆形模具制作出生产圆形的生产胚，成品温度50-54℃，厚约1mm、重约6g的凝胶饼胚；通过蒸汽加热在一定时间内使米饼胚内外水分均匀散失，同时进行干燥将胚定型过程；将干燥后的胚按照需求的规格收集，摆放好，储存在恒温恒湿间内72小时后，再进行第二次干燥，让内部水分缓慢散失；将干燥好的米胚置于燃气烤炉两道金属网的中间，经过预热区域，使其预热软化，然后经过膨化区域240-280℃、5-10s，使其急剧膨化，再经过上色区域，逸出残余水分，使其口感松软，入口即化，产品最终含水量小于5％。
实施例9：
第一步、将大米通过色选机将米中的大及重的杂质筛选后，称取50kg大米在浸米桶内通过水浸泡18h，沥水后的米粒用粉碎机粉碎制得米粉，按照1:2的配比称取马铃薯淀粉、芋头淀粉制得6kg作为淀粉，按照2:1的配比称取绿豆粉、薏米粉制得2kg谷物粉；
第二步、将50kg米粉、6kg淀粉、0.03kg魔芋、0.7kg猴菇粉、0.6kg山药粉、2kg谷物粉通过80目筛并混合均匀，依次加入岩藻多糖含量为95％的岩藻多糖粉0.8kg、2kg麦芽糖、3kg食盐、3kg黄油、4kg奶酪、8kg水并充分搅拌均匀，制得80kg的物料液，再加适量的水通过100℃下常压蒸煮10分钟，使淀粉充分糊化，得到米凝胶。
第三步、利用扁圆形模具制作出生产扁圆形的生产胚，成品温度50-54℃，厚约1mm、重5g的凝胶饼胚；通过蒸汽加热在一定时间内使米饼胚内外水分均匀散失，同时进行干燥将胚定型过程；将干燥后的胚按照需求的规格收集，摆放好，储存在恒温恒湿间内72小时后，再进行第二次干燥，让内部水分缓慢散失；将干燥好的米胚置于燃气烤炉两道金属网的中间，经过预热区域，使其预热软化，然后经过膨化区域240-280℃、5-10s，使其急剧膨化，再经过上色区域，逸出残余水分，使其口感松软，入口即化，产品最终含水量小于5％。
在上述实施例1-9的指引下，其它未例举的组合方式均可显而易见的实现。
本发明中未述及的部分借鉴现有技术即可实现。
需要说明的是：在本说明书的教导下本领域技术人员所做出的任何等同方式或明显变型方式均应在本发明的保护范围内。
Claims (9)
1.一种岩藻多糖养胃米饼，其特征在于，按照重量份计其包括以下原料：
米50-90份、淀粉1-30份、岩藻多糖0.05-20份、膳食纤维0.01-2份、猴头菇粉0.05-10份、山药粉0.05-10份。
2.根据权利要求1所述的一种岩藻多糖养胃米饼，其特征在于：还包括0.1-10重量份的谷物粉和0.1-15重量份的辅料。
3.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的米选自大米、黑米、紫米、黄米、薏米中的一种或多种，所述的大米选自粳米、灿米、糯米中的一种或多种，所述的黄米选自小黄米、大黄米中的一种或两种。
4.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的淀粉为马铃薯淀粉、芋头淀粉、地瓜淀粉、莲藕淀粉、玉米淀粉、木薯淀粉中的一种或多种。
5.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的岩藻多糖的形态为粉末或液体，其中粉末状岩藻多糖的纯度为80-95％，液体状岩藻多糖的纯度为8-25％。
6.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的膳食纤维为魔芋、海藻酸钠、菊粉、抗性糊精、聚葡萄糖、低聚异麦芽糖、低聚木糖、低聚果糖中的一种或多种。
7.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的谷物粉为燕麦粉、苦荞粉、玉米粉、高粱粉、红豆粉、绿豆粉、芝麻粉、薏米粉中的一种或多种。
8.根据权利要求2所述的一种岩藻多糖养胃米饼，其特征在于：所述的辅料为食糖、淀粉糖、食盐、味精、苏打、植物油、黄油、奶制品中的一种或多种；其中，所述的食糖包括白糖、方糖、红糖、冰糖、液体糖和/或糖粉；所述的淀粉糖包括葡萄糖、麦芽糖、果糖、低聚糖、麦芽糊精、赤藓糖醇、异麦芽酮糖醇和/或果葡糖浆。
9.根据权利要求1-8任一项所述的一种岩藻多糖养胃米饼的制备方法，其特征在于，依次包括以下步骤：
S1、洗米，将米中的杂质、稻皮、稻糠一并洗去；
S2、制粉，将米浸泡6-24h后使其充分吸水软化，沥水后的米粒制成大小均匀的粉粒，并通过80目筛，米粉备用。
S3、蒸练，将步骤S2所得米粉装入蒸练锅内，再依次将淀粉、岩藻多糖、膳食纤维、猴头菇粉、山药粉、谷物粉、辅料加入蒸练锅，与其中的米粉通过搅拌使其混合均匀，再加适量的水，在100-120℃下常压蒸煮7-15分钟，使淀粉充分糊化，糊化率达到90％以上，得到米凝胶；
S4、成型，利用不同形状的模具制作出生产需要的生产胚，成品温度50-54℃，厚1mm、重4-8g的凝胶饼胚；
S5、干燥：通过蒸汽加热在一定时间内使凝胶饼胚内外水分均匀散失，同时进行干燥将其定型；将干燥定型后所得胚按照需求的规格收集，摆放好，储存在恒温恒湿间内24-72小时后，再进行第二次干燥，让内部水分缓慢散失；
S6、膨化，将步骤S5经二次干燥后所得米胚置于燃气烤炉两道金属网的中间，经过预热区域，使其预热软化，然后经过膨化区域240-280℃、5-10s，使其急剧膨化，再经过上色区域，逸出残余水分，产品最终含水量小于5％；
S7、包装：将膨化后所得米饼密封包装，即得。
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