CN111357927A - 一种发酵红五谷复合营养粉的制备方法 - Google Patents
一种发酵红五谷复合营养粉的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种发酵红五谷复合营养粉的制备方法，主要成分包括红豆、红米、红薏米、红枸杞、红枣。其制作方法，将红豆、红米、红薏米、红枸杞、红枣清洗除杂后风干，然后将红豆、红米、红薏米焙炒熟化，红豆脱皮，最后将处理过的红豆、红米、红薏米、红枸杞、红枣按比例混合加水磨浆，磨浆后的浆液加入酶进行酶解，酶解之后加入菌种进行需氧发酵、厌氧发酵，发酵后的浆液再经细磨、离心脱渣，分离出浆液和浆渣，将浆液作进一步浓缩、均质、喷雾干燥成粉末状，过筛即得发酵红五谷复合营养粉。本发明的发酵红五谷复合营养粉具有促进血液循环，保护心脑血管，安养心神的作用。
Description
技术领域
本发明涉及发酵食品制备技术领域，是一种发酵红五谷复合营养粉的制备方法。
背景技术
红色入心，红色食物进入人体后可入心、入血，具有提高心脏之气、益气补气、活血的作用，对心阳虚弱、心血不足、血瘀不畅、心血管疾病及心烦不安、心悸失眠者特别有益。本发明的发酵红五谷复合营养粉营养结构合理，能补血养心，促进血液循环，保护心脑血管，活血化瘀，去除心火，安养心神，适合各类人群食用。
红豆，性平偏凉，味甘，含有蛋白质、脂肪、碳水化合物、糖类、维生素B族、钙、铁、磷等多种无机盐和微量元素。有补血、利尿、消肿、促进心脏活化、健胃生津、祛湿益气的作用，还有补血、促进血液循环、强化体力、增强抵抗力的效果，日常食用，补充身体所需营养物质的同时还能防病治病，是良好的健康食品。
红米起源于中国，是在大米中液体深层红色霉菌发酵精制而成的一种大米。含有丰富的蛋白质、糖类、膳食纤维、磷、铁、铜，维生素A、B、C等，外皮呈紫红色，内心红色，米质较好，营养价值较高，微有酸味，味淡，是南方常见的一种粮食作物。
红薏仁也称为薏米，为禾本科植物薏苡的种仁。富含薏仁脂、淀粉、蛋白质以及、维生素维生素B1、B2，钙、磷、铁等矿物质，含有丰富的水溶性纤维。具有调整免疫抗过敏的功效，是高蛋白质含量之谷类，具有消水肿，帮助消化吸收的作用。
枸杞子，为茄科植物枸杞的成熟果实。含有枸杞多糖、甜菜碱、胡萝卜素、核黄素、烟酸、维生素B1、B2及维生素C，还含有天冬氨酸、脯氨酸、丙氨酸、亮氨酸等人体必需的氨基酸，具有非常好的保健功效，适合所有人食用。
红枣，又名大枣，属于被子植物门、双子叶植物纲、鼠李目、鼠李科、枣属的植物。含有丰富的蛋白质、脂肪、糖、钙、磷、铁、镁及维生素A、B、C等人体必须的多种维生素和18种氨基酸，具有补脾益气、养血安神、生津液、解药毒、缓和药性的功效。
发明内容
本发明的目的是提供一种发酵红五谷复合营养粉的制备方法。
本发明的技术方案是：
一种发酵红五谷复合营养粉的制备方法，主料为红豆、红米、红薏米、红枸杞、红枣，其具体制作步骤如下：
清洗去除红豆、红米、红薏米、红枸杞、红枣中的灰尘及附着在表面的杂质，清洗后的红豆、红米、红薏米、红枸杞、红枣进行滤水风干至表面无游离水。
(1)中火180～240℃预翻炒红豆、红米、红薏米3～5min获得预炒制红豆、红米、红薏米。(2)小火120～150℃翻炒预炒制红豆、红米、红薏米5～10min，停止翻炒，获得熟化红豆、红米、红薏米。
将焙炒熟化后的红豆进入脱皮机进行脱皮，红枣去核。
将红豆、红米、红薏米、红枸杞、红枣按比例混合均匀，加入红豆、红米、红薏米、红枸杞、红枣总重7～10倍的90～100℃热水，送入磨浆机进行磨浆。
将木瓜蛋白酶以0.3g/kg～0.5g/kg的量加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
将凝结芽孢杆菌以0.15g/kg～0.3g/kg、冰糖100g/kg的量加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
将植物乳杆菌以0.1g/kg～0.2g/kg的量加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的浆渣经过干燥包装，作为副产品。
将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
将浓缩后的浆液通过均质机进行均质。
将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
将喷雾干燥后的粉末过80～120目磁性振动筛，即得发酵红五谷复合营养粉。
具体实施方式
一种发酵红五谷复合营养粉的制备方法，主料为红豆、红米、红薏米、红枸杞、红枣。红豆为80克、红米为80克、红薏米为80克、红枸杞为30克、红枣为30克，其具体制作步骤如下：
清洗去除红豆、红米、红薏米、红枸杞、红枣中的灰尘及附着在表面的杂质，清洗后的红豆、红米、红薏米、红枸杞、红枣进行滤水风干至表面无游离水。
(1)中火180～240℃预翻炒红豆、红米、红薏米3～5min获得预炒制红豆、红米、红薏米。(2)小火120～150℃翻炒预炒制红豆、红米、红薏米5～10min，停止翻炒，获得熟化红豆、红米、红薏米。
将焙炒熟化后的红豆进入脱皮机进行脱皮，红枣去核。
将脱皮后的红豆80克、红米80克、红薏米80克、红枸杞30克、红枣30克加入总重8倍即3200克的90～100℃热水，送入磨浆机进行磨浆。
将1.05～1.75g木瓜蛋白酶加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
将0.525～1.05g凝结芽孢杆菌、350g冰糖加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
将植物乳杆菌0.35～0.7g加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的豆渣经过干燥包装，作为副产品。
将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
将浓缩后的浆液通过均质机进行均质。
将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
将喷雾干燥后的粉末过80～120目磁性振动筛，即得发酵红五谷复合营养粉。
Claims (10)
1.一种发酵红五谷复合营养粉的制备方法，按下述步骤进行：
第一步，清洗除杂：
清洗去除红豆、红米、红薏米、红枸杞、红枣中的灰尘及附着在表面的杂质，清洗后的红豆、红米、红薏米、红枸杞、红枣进行滤水风干至表面无游离水。
第二步，焙炒熟化：
将滤水风干后的红豆、红米、红薏米在微波干燥机中进行焙炒熟化。
第三步，脱皮去核：
将焙炒熟化后的红豆进入脱皮机进行脱皮，红枣去核。
第四步，磨浆：
按比例将一定量的热水与红豆、红米、红薏米、红枸杞、红枣混合后送入磨浆机进行磨浆。
第五步，酶解：
将木瓜蛋白酶按比例加入磨浆后的浆液中，混合搅拌均匀，进行酶解。
第六步，需氧发酵：
将凝结芽孢杆菌、冰糖按比例加入酶解后的浆液中，混合搅拌均匀，进行需氧发酵。
第七步，厌氧发酵：
将植物乳杆菌按比例加入需氧发酵后的浆液中进行厌氧发酵。
第八步，细磨：
将厌氧发酵后的浆液经过细磨机，作进一步细磨。
第九步，离心脱渣：
使用卧式螺旋分离机对细磨后的浆液进行离心脱渣，分离出浆液和浆渣。
第十步，浓缩
将离心脱渣后的浆液通过浓缩罐进行浓缩。
第十一步，均质
将浓缩后的浆液通过均质机进行均质。
第十二步，喷雾干燥
将均质后的浆液，在喷雾干燥塔内进行喷雾干燥成粉末。
第十三步，过筛
将喷雾干燥后的粉末过一定目筛，即得发酵红五谷复合营养粉。
2.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第二步(1)中火180～240℃预翻炒红豆、红米、红薏米3～5min获得预炒制红豆、红米、红薏米。(2)小火120～150℃翻炒预炒制红豆、红米、红薏米5～10min，停止翻炒，获得熟化红豆、红米、红薏米。
3.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第四步将红豆、红米、红薏米、红枸杞、红枣按比例混合均匀，加入红豆、红米、红薏米、红枸杞、红枣总重7～10倍的90～100℃热水，送入磨浆机进行磨浆。
4.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第五步将木瓜蛋白酶以0.3g/kg～0.5g/kg的量加入磨浆后的浆液中，混合搅拌均匀，在40～55℃条件下进行酶解6～8h。
5.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第六步将凝结芽孢杆菌以0.15g/kg～0.3g/kg、冰糖100g/kg的量加入酶解后的浆液中，混合搅拌均匀，在5～15MPa、40～45℃条件下需氧发酵48～72h。
6.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第七步将植物乳杆菌以0.1g/kg～0.2g/kg的量加入需氧发酵后的浆液中在25～35℃条件下进行厌氧发酵24～48h。
7.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第八步将厌氧发酵后的浆液经过细磨机，作进一步细磨。
8.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第九步将细磨后的浆液送入卧式螺旋分离机进行离心脱渣，分离出来的浆液输送至储存罐，分离出来的浆渣经过干燥包装，作为副产品。
9.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第十步将离心脱渣后的浆液通过浓缩罐进行浓缩，浓缩至干物质含量接近原体积的20％。
10.按照权利要求1所述的发酵红五谷复合营养粉的制备方法，其特征在于，第十二步将均质后的浆液，通过喷雾干燥塔使其成为含水量为2％～3％的粉末。
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