CN110833139A - 一种低糖多维高蛋白小麦面粉 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品加工技术领域，特别涉及一种面粉。一种低糖多维高蛋白小麦面粉，其特征在于包括以下重量比的组份：麦芯颗粒粉80‑85份、小麦胚芽11‑10份、麦麸1‑2份、燕麦面2‑1份、玉米面3‑1份、南瓜粉3‑1份。本发明提供的一种低糖多维高蛋白小麦面粉，低糖高蛋白，富含膳食纤维及人体所必须的微量元素，不进行化学添加，能够保证人体所必须的营养而不产生富余，口感较好。
Description
技术领域
本发明涉及食品加工技术领域，特别涉及一种面粉。
背景技术
改革开放后人民生活水平逐年提高，消费者的口味变得精细，因此小麦制粉厂不遗余力地改进生产工艺，使小麦加工精度越来越高。与此同时不可避免地加大了面粉中营养的损失，特别是人体所需的维生素矿物质含量大为减少，高精度的小麦粉损失的维生素矿物质更多。长期食用人体无法从小麦面粉中获取足够人体不可缺少的具有重要生理功能的维生素及矿物质营养，所以大多数人都处于缺乏维生素营养的状态。
当前在物质条件极度充裕的条件下，很多人认为自己摄入的营养是过剩的，其实某种意义多数人膳食中的营养质量微量元素维生素反而降低了，一头钻进了营养不良和能量过剩同时存在的怪圈，所以就会有即肥胖又贫血、即肥胖又缺钙、即肥胖又缺多种维生素。
最新调查报告显示2019.9月全国6-17岁儿童青少年肥胖率10年增长了2倍达到5300万，2019.9.21日中国儿童肥胖筛查共识发布0到10岁儿童当身高体重比超过90％，同龄人时属体重超标，建议到儿科或内分泌科就诊，儿童期肥胖比成人肥胖危害更大。
现有的精加工面粉中含有的膳食纤维也较少，膳食纤维是人体必须七大营养素，由于现代人们吃精白米精白面多，膳食纤维摄入量越来越少，导致一些所谓现代文明病如肥胖症、糖尿病、高血脂、便秘等慢性疾病日渐增高。
小麦面粉时我国重要主食的制备原料，因此，采用面粉营养强化以改善公众营养不良状况是较好的途径。
发明内容
本发明提供一种碳水化合物含量较低，富含维生素和膳食纤维，钾、铁、锌微量元素配比合适的糖多维高蛋白小麦面粉，为实现上述目的，本发明采用以下技术方案：
一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉80-85份、小麦胚芽11-10份、麦麸1-2份、燕麦面2-1份。
优选的是，还包括占重量比1-3份的玉米面。
优选的是，还包括占重量比1-3份的南瓜粉。
优选的是，一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉80-85份、小麦胚芽11-10份、麦麸1-2份、燕麦面2-1份、玉米面3-1份、南瓜粉3-1份。
本发明提供的一种低糖多维高蛋白小麦面粉，低糖高蛋白，富含膳食纤维及人体所必须的微量元素，不进行化学添加，能够保证人体所必须的营养。
具体实施方式
下面结合具体实施例对本发明的技术方案做进一步解释说明。
实施例1
一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉80份、小麦胚芽11份、麦麸1份、燕麦面2份、玉米面3份、南瓜粉3份。其中南瓜粉的制作方法如下：将南瓜清洗、去籽去皮、切块后在40℃-60℃温水浸泡5min，然后温水喷淋，清洗后沥干，后将南瓜切片，南瓜片的厚度控制在0.6厘米左右，然后放入容器中用热水蒸气吹烫1分钟，用0-10℃凉水急速冷却，将上步得到的南瓜片粉碎后加水，，然后加入占南瓜片重质量的千分二到千分之五的纤维素酶，进行水解处理1小时，水解完成后将酶解液加热进行纤维素酶灭活，灭活温度控制在85度左右，浮动不超过2度，灭火时间为10-15分钟。然后对酶解液进行过滤得到过滤液，对所得过滤液在50℃-60℃下进行浓缩，得到浓缩液，将浓缩液进行真空干燥，干燥完成后再将固形物加入粉碎机继续细粉碎。上述加工方法能够最大限度的保留南瓜中的营养成分，同时又能对主要营养成分进行浓缩，保证加入小麦面粉中的南瓜粉不会太多从而影响小麦面粉的口感，同时也能确保将南瓜中的营养成分加入小麦面粉中足量，并带入南瓜的香味。
实施例2
一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉85份、小麦胚芽10份、麦麸2份、燕麦面1份、玉米面1份、南瓜粉1份。其中麦麸用粉碎机粉碎得到粒径为220-270微米的麦麸颗粒，与麦芯颗粒粉充分混匀。本实施例中加入的麦麸颗粒能够有效的降低因麦麸的加入而对小麦面粉口感产生的不利影响，既保证了膳食纤维的增加，又保证了不会因为加入麦麸而使得面团吸水率提高，硬度变大，同时也有利于制作面团过程中促进面筋的形成，通过控制比例和麦麸粒度，使得面团做成馒头、面条等食品后有较好的口感。
实施例3
一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉80-85份、小麦胚芽11-10份、麦麸1-2份
本实施例所述的面粉，100克面粉含碳水化合物57.3克，低于粗粮玉米66.6克，燕麦66.9克，高粱70.4克。远低于标准小麦面粉73.6克，特2粉75.9克，特1粉75.2克，大米72克。
富含蛋白质、富含维生素B1、B2、E，100克面粉含22.1％蛋白质，维生素B1含量为0.9毫克，NRV％64％，维生素B2含量为1.76毫克、NRV％126％,，维生素E的含量为7.5毫克，NRV％54％，远远高于其他小麦面粉的含量。
富含膳食纤维，其中100g面粉含5.3％膳食纤维，NRV％21％。
富含微量元素，其中100g面粉含500毫克的钾，NRV％25％，锌含量为6.44毫克，NRV％43％，铁含量为4.37毫克，NEV％29％。
表1为100克面粉中国内外小麦面粉微量元素、维生素含量对比表
将实施例3制备得到的低糖多维高蛋白面粉与市售产品，按照下述方法制备面条，做感官评价对比实验
试验方法
编号对应样品如下：
编号1：金沙河通用雪花小麦粉面粉
编号2：新疆天山特一面粉
编号3：香满园优质特一小麦面粉
试验过程中室温控制在25℃左右，相对湿度控制在40％-50％。称取实施例3的低糖多维高蛋白面粉或市售类似产品500g，加入面粉质量28％-32％的水，和面机搅拌合适的时间。使用面条机压切成相同规格的面条，称取称取相同质量的鲜面条，放入盛有沸水的锅中，煮适合的时间，立即将面条捞出，进行品尝。上述熟面条由6位培训的品评人员进行评定，品尝时间应在10min以内，品质评分按照色泽10分，表面状态10分，弹性10分，坚实度10分，食味10分进行评分。经过品尝后本申请的技术方案在食味、弹性以及坚实度方面均优于编号1、2、3的产品。
实施例4；一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉82份、小麦胚芽8份、麦麸2份、燕麦面1份、玉米面1份、南瓜粉1份、大豆蛋白粉5份。本实施例中加入占总质量百分之五左右的大豆蛋白粉，能够使得面粉调水和面后具有较好的筋道，是良好的制作拉面及高级糕点的材料。
本发明提供的一种低糖多维高蛋白小麦面粉具有以下优点：
1.具有白糖负载低的碳水化合物，能够有效的避免碳水化合物食物能引起肥胖和疾病。
2.富含蛋白质，能够稳定的维持人体对蛋白质的需要。
3.富含维生素B1、B2、E，能够有效的防止因缺少维生素所引起代谢障碍，避免产生食欲不振、消化不良，皮肤粗糙，易患三高、肥胖等慢性病
4.富含膳食纤维，能够促进肠胃的蠕动作用，加快排泄物从肠胃通过，具有排毒通便和预防便秘的功效。有效促进身体垃圾毒素的排出，预防白血管疾病、糖尿病、乳腺疾病、胆石症。
5.富含微量元素钾、铁、锌，能够促进人体的生长发育，增强人体免疫力。提高注意力和精力，保证人体的健康运转。
6.本发明采用的技术方案不含任何添加剂，完全以植物自有的微量元素含量和膳食纤维、蛋白质含量为基础，不进行额外添加，进行准确而科学的配比，健康易吸收，能够有效的保障身体的健康成长。
7.本发明采用的技术方案制得的食品色泽好，软硬合适，弹性好，光滑爽口且具有麦香味。
Claims (5)
1.如权利要求1所述的一种低糖多维高蛋白小麦面粉，其特征在于包括以下重量比的组份：麦芯颗粒粉80-85份、小麦胚芽11-10份、麦麸1-2份、燕麦面2-1份。
2.如权利要求1所述的一种低糖多维高蛋白小麦面粉，其特征在于还包括占重量比1-3份的玉米面。
3.如权利要求1所述的一种低糖多维高蛋白小麦面粉，其特征在于还包括占重量比1-3份的南瓜粉。
4.如权利要求1所述的一种低糖多维高蛋白小麦面粉，其特征在于包括以下重量比的组份：麦芯颗粒粉80-85份、小麦胚芽11-10份、麦麸1-2份、燕麦面2-1份、玉米面3-1份、南瓜粉3-1份。
5.一种低糖多维高蛋白小麦面粉，包括以下重量比的组份：麦芯颗粒粉82份、小麦胚芽8份、麦麸2份、燕麦面1份、玉米面1份、南瓜粉1份、大豆蛋白粉5份。
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