CN110720588A - 一种营养全面的面粉及其制作工艺 - Google Patents
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Abstract
本发明公开了一种营养全面的面粉及其制作工艺,涉及食品加工领域。该面粉的原料组成有中筋面粉、低筋面粉、香蕉皮提取物、藤黄果提取物、竹叶多糖、富硒酵母粉、破壁小球藻粉、绿豆粉、藜麦淀粉、食盐、氯化钙、田菁胶、胡桃脱脂粉和山药粉。本发明的面粉能够用于包子、馒头、面条、松饼的制作;该面粉的营养更为丰富,面筋强度得以提升,尤其是通过发酵酶解改善了黏度稳定性和抗老化性,利用喷雾干燥改善了面粉的破损值和回生值,改善了糊化性能。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种营养全面的面粉及其制作工艺。
背景技术
面粉是一种由小麦磨成的粉状物,按面粉中蛋白质含量的多少,可以分为高筋面粉、中筋面粉、低筋面粉及无筋面粉。面粉作为人们日常饮食的主要食材,不可或缺,但是面粉中所含的营养物质较少。虽然目前市场上出现了一些增加营养的面粉,但这些面粉制成的成品口感、性能较差,如加工成面条,熟断条率和弯曲折断率较高,容易浑汤。
发明内容
本发明的目的在于针对现有面粉存在的营养成分较低、品质有待提高的问题,本发明提供一种营养全面的面粉及其制作工艺。
为了达到上述目的,本发明采用的技术方案之一是提供一种营养全面的面粉,包括以下重量份计的原料组成:中筋面粉80~90份、低筋面粉10~20份、香蕉皮提取物0.5~1.5份、藤黄果提取物0.1~0.5份、竹叶多糖0.2~0.4份、富硒酵母粉0.01~0.03份、破壁小球藻粉1~3份、绿豆粉2~7份、藜麦淀粉4~6份、食盐1~3份、氯化钙0.3~0.8份、田菁胶0.1~1份、胡桃脱脂粉0.1~1份和山药粉1~3份。
作为优选,所述的营养全面的面粉,包括以下重量份计的原料组成:中筋面粉85份、低筋面粉15份、香蕉皮提取物1份、藤黄果提取物0.3份、竹叶多糖0.3份、富硒酵母粉0.02份、破壁小球藻粉2份、绿豆粉4.5份、藜麦淀粉5份、食盐2份、氯化钙0.6份、田菁胶0.5份、胡桃脱脂粉0.5份和山药粉2份。
所述的香蕉皮萃取物为香蕉皮果胶、香蕉皮多糖、香蕉皮可溶性膳食纤维中的一种或多种的混合。
所述的藤黄果提取物为市售产品,是经植物藤黄果的果皮萃取而得的物质,有效成分为羟基柠檬酸,其中羟基柠檬酸含量不低于50%。
所述富硒酵母中有机硒含量不低于100mg/kg。
本发明的另一目的是提供上述营养全面的面粉的制备方法,包括以下步骤:
⑴低筋面粉处理
取低筋面粉和绿豆粉、藜麦淀粉、胡桃脱脂粉、富硒酵母粉、破壁小球藻粉、山药粉,分别过60目筛后混匀得到混合粉,向其中加入适量水,调配成质量浓度30~35%混合粉溶液,升温至30~35℃,边搅拌边接种植物乳杆菌菌液,恒温保持5~10min,继续升温至40~45℃,再接种植物蛋白酶酶液,恒温处理12~18h,得到发酵酶解料;
⑵喷雾干燥处理
取适量40~50℃温水,向其中加入香蕉皮提取物、藤黄果提取物、竹叶多糖、食盐、氯化钙、田菁胶,充分搅拌,得到辅料液,备用;在步骤⑴处理得到的发酵酶解料中加入中筋面粉、辅料液,充分搅拌,期间适当补加40~45℃温水控制浆料含水量为55~60%,对浆料进行喷雾干燥处理,粉碎,过80~200目筛,得到成品面粉。
所述植物乳杆菌菌液中菌数为8×107~1×109个/ml,接种量为混合粉溶液重量的3-13%。
所述植物蛋白酶酶液活力为1×105~3×105U/g。
所述喷雾干燥的进风温度控制在145~155℃,出风温度控制在50~65℃。
所述步骤⑴中采用的低筋面粉为干磨低筋面粉,所述步骤⑵采用的中筋面粉为湿磨中筋面粉。
与现有技术相比,本发明的有益技术效果在于:本发明的面粉能够用于包子、馒头、面条、松饼的制作;该面粉的营养更为丰富,面筋强度得以提升,尤其是通过发酵酶解改善了黏度稳定性和抗老化性,利用喷雾干燥改善了面粉的破损值和回生值,改善了糊化性能。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案,下面结合具体实施例对本发明作进一步的详细说明。
实施例1
一种营养全面的面粉,包括以下重量份计的原料组成:中筋面粉80份、低筋面粉20份、香蕉皮提取物0.5、藤黄果提取物0.5份、竹叶多糖0.2份、富硒酵母粉0.01、破壁小球藻粉1份、绿豆粉2份、藜麦淀粉4份、食盐1份、氯化钙0.3份、田菁胶0.1份、胡桃脱脂粉0.1份和山药粉1份。
所述的香蕉皮萃取物为香蕉皮果胶,所述的藤黄果提取物为市售产品,是经植物藤黄果的果皮萃取而得的物质,有效成分为羟基柠檬酸,其中羟基柠檬酸含量50%;所述富硒酵母中有机硒含量1000mg/kg。
所述营养全面的面粉的制备方法是:取低筋面粉和绿豆粉、藜麦淀粉、胡桃脱脂粉、富硒酵母粉、破壁小球藻粉、山药粉,分别过60目筛后混匀得到混合粉,向其中加入适量水,调配成质量浓度30%混合粉溶液,升温至30℃,边搅拌边接种植物乳杆菌菌液,恒温保持5min,继续升温至40℃,再接种植物蛋白酶酶液,恒温处理12h,得到发酵酶解料;取适量40℃温水,向其中加入香蕉皮提取物、藤黄果提取物、竹叶多糖、食盐、氯化钙、田菁胶,充分搅拌,得到辅料液,备用;在处理得到的发酵酶解料中加入中筋面粉、辅料液,充分搅拌,期间适当补加40℃温水控制浆料含水量为55%,对浆料进行喷雾干燥处理,粉碎,过80目筛,得到成品面粉。
所述植物乳杆菌菌液中菌数为8.4×109个/ml,接种量为混合粉溶液重量的3%;所述植物蛋白酶酶液活力为1.56×105U/g;所述喷雾干燥的进风温度控制为145℃,出风温度控制在50℃;采用的低筋面粉为干磨低筋面粉,中筋面粉为湿磨中筋面粉。
实施例2
一种营养全面的面粉,包括以下重量份计的原料组成:中筋面粉85份、低筋面粉15份、香蕉皮提取物1份、藤黄果提取物0.3份、竹叶多糖0.3份、富硒酵母粉0.02份、破壁小球藻粉2份、绿豆粉4.5份、藜麦淀粉5份、食盐2份、氯化钙0.6份、田菁胶0.5份、胡桃脱脂粉0.5份和山药粉2份。
所述的香蕉皮萃取物为香蕉皮多糖;所述的藤黄果提取物为市售产品,是经植物藤黄果的果皮萃取而得的物质,有效成分为羟基柠檬酸,其中羟基柠檬酸含量60%;所述富硒酵母中有机硒含量300mg/kg。
所述营养全面的面粉的制备方法是:取低筋面粉和绿豆粉、藜麦淀粉、胡桃脱脂粉、富硒酵母粉、破壁小球藻粉、山药粉,分别过60目筛后混匀得到混合粉,向其中加入适量水,调配成质量浓度35%混合粉溶液,升温至35℃,边搅拌边接种植物乳杆菌菌液,恒温保持10min,继续升温至45℃,再接种植物蛋白酶酶液,恒温处理18h,得到发酵酶解料;取适量50℃温水,向其中加入香蕉皮提取物、藤黄果提取物、竹叶多糖、食盐、氯化钙、田菁胶,充分搅拌,得到辅料液,备用;在处理得到的发酵酶解料中加入中筋面粉、辅料液,充分搅拌,期间适当补加45℃温水控制浆料含水量为60%,对浆料进行喷雾干燥处理,粉碎,过200目筛,得到成品面粉。
所述植物乳杆菌菌液中菌数为1×108个/ml,接种量为混合粉溶液重量的9%;所述植物蛋白酶酶液活力为2.3×105U/g;所述喷雾干燥的进风温度控制在155℃,出风温度控制在65℃;采用的低筋面粉为干磨低筋面粉,采用的中筋面粉为湿磨中筋面粉。
实施例3
一种营养全面的面粉,包括以下重量份计的原料组成:中筋面粉90份、低筋面粉20份、香蕉皮提取物1.5份、藤黄果提取物0.5份、竹叶多糖0.4份、富硒酵母粉0.03份、破壁小球藻粉3份、绿豆粉7份、藜麦淀粉6份、食盐3份、氯化钙0.8份、田菁胶1份、胡桃脱脂粉1份和山药粉3份;所述的香蕉皮萃取物为香蕉皮果胶、香蕉皮多糖、香蕉皮可溶性膳食纤维多种的混合;所述的藤黄果提取物为市售产品,是经植物藤黄果的果皮萃取而得的物质,有效成分为羟基柠檬酸,其中羟基柠檬酸含量95%;所述富硒酵母中有机硒含量500mg/kg。
所述营养全面的面粉的制备方法是:取低筋面粉和绿豆粉、藜麦淀粉、胡桃脱脂粉、富硒酵母粉、破壁小球藻粉、山药粉,分别过60目筛后混匀得到混合粉,向其中加入适量水,调配成质量浓度32%混合粉溶液,升温至32.5℃,边搅拌边接种植物乳杆菌菌液,恒温保持8min,继续升温至42.5℃,再接种植物蛋白酶酶液,恒温处理15h,得到发酵酶解料;取适量45℃温水,向其中加入香蕉皮提取物、藤黄果提取物、竹叶多糖、食盐、氯化钙、田菁胶,充分搅拌,得到辅料液,备用;在处理得到的发酵酶解料中加入中筋面粉、辅料液,充分搅拌,期间适当补加42.5℃温水控制浆料含水量为57%,对浆料进行喷雾干燥处理,粉碎,过100目筛,得到成品面粉。
所述植物乳杆菌菌液中菌数为5.7×108个/ml,接种量为混合粉溶液重量的11%;所述植物蛋白酶酶液活力为2.8×105U/g,植物蛋白酶为木瓜蛋白酶;所述喷雾干燥的进风温度控制在150℃,出风温度控制在55℃;采用的低筋面粉为干磨低筋面粉,采用的中筋面粉为湿磨中筋面粉。
应用试验
将实施例2的面粉成品加工成面条,对面条进行感官评价,结果见表1。
表1本发明的面粉加工而成面条得感官评价
可见,本发明的面粉用于面条加工后,具有很好的面筋强度,黏度稳定性和抗老化性方面表现良好。
以上仅是本发明的优选实施方式,应当指出的是,上述优选实施方式不应视为对本发明的限制,本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说,在不脱离本发明的精神和范围内,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种营养全面的面粉,其特征在于,包括以下重量份计的原料组成:中筋面粉80~90份、低筋面粉10~20份、香蕉皮提取物0.5~1.5份、藤黄果提取物0.1~0.5份、竹叶多糖0.2~0.4份、富硒酵母粉0.01~0.03份、破壁小球藻粉1~3份、绿豆粉2~7份、藜麦淀粉4~6份、食盐1~3份、氯化钙0.3~0.8份、田菁胶0.1~1份、胡桃脱脂粉0.1~1份和山药粉1~3份。
2.根据权利要求1所述的营养全面的面粉,其特征在于,由以下重量份计的原料组成:中筋面粉85份、低筋面粉15份、香蕉皮提取物1份、藤黄果提取物0.3份、竹叶多糖0.3份、富硒酵母粉0.02份、破壁小球藻粉2份、绿豆粉4.5份、藜麦淀粉5份、食盐2份、氯化钙0.6份、田菁胶0.5份、胡桃脱脂粉0.5份和山药粉2份。
3.根据权利要求1或2所述的营养全面的面粉,其特征在于:所述的香蕉皮萃取物为香蕉皮果胶、香蕉皮多糖、香蕉皮可溶性膳食纤维中的一种或多种的混合。
4.根据权利要求3所述的营养全面的面粉,其特征在于:所述的藤黄果提取物为市售产品,是经植物藤黄果的果皮萃取而得的物质,有效成分为羟基柠檬酸,其中羟基柠檬酸含量不低于50%。
5.根据权利要求4所述的营养全面的面粉,其特征在于:所述富硒酵母中有机硒含量不低于100mg/kg。
6.一种如权利要求1所述的营养全面的面粉的制备方法,其特征在于:包括以下步骤:
⑴低筋面粉处理
取低筋面粉和绿豆粉、藜麦淀粉、胡桃脱脂粉、富硒酵母粉、破壁小球藻粉、山药粉,分别过60目筛后混匀得到混合粉,向其中加入适量水,调配成质量浓度30~35%混合粉溶液,升温至30~35℃,边搅拌边接种植物乳杆菌菌液,恒温保持5~10min,继续升温至40~45℃,再接种植物蛋白酶酶液,恒温处理12~18h,得到发酵酶解料;
⑵喷雾干燥处理
取适量40~50℃温水,向其中加入香蕉皮提取物、藤黄果提取物、竹叶多糖、食盐、氯化钙、田菁胶,充分搅拌,得到辅料液,备用;在步骤⑴处理得到的发酵酶解料中加入中筋面粉、辅料液,充分搅拌,期间适当补加40~45℃温水控制浆料含水量为55~60%,对浆料进行喷雾干燥处理,粉碎,过80~200目筛,得到成品面粉。
7.根据权利要求6所述的营养全面的面粉的制备方法,其特征在于:所述植物乳杆菌菌液中菌数为8×107~1×109个/ml,接种量为混合粉溶液重量的3-13%。
8.根据权利要求6所述的营养全面的面粉的制备方法,其特征在于:所述植物蛋白酶酶液活力为1×105~3×105U/g。
9.根据权利要求6所述的营养全面的面粉的制备方法,其特征在于:所述喷雾干燥的进风温度控制在145~155℃,出风温度控制在50~65℃。
10.根据权利要求6所述的营养全面的面粉的制备方法,其特征在于:所述步骤⑴中采用的低筋面粉为干磨低筋面粉,所述步骤⑵采用的中筋面粉为湿磨中筋面粉。
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