CN111418759B - 一种富含不饱和脂肪酸的即食谷物制品及其生产方法 - Google Patents
一种富含不饱和脂肪酸的即食谷物制品及其生产方法 Download PDFInfo
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Classifications
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Abstract
本发明公开了一种富含不饱和脂肪酸的即食谷物制品及其生产方法,其所用原料按重量份计为:玉米胚芽55‑60份、大米10‑20份、玉米淀粉5‑10份、β‑环状糊精5‑10份、冻干速溶绿茶粉0.3‑0.5份、小苏打0.05‑0.1份、维生素E 0.001‑0.003份、纯水10份。本发明通过配方的合理搭配,解决了玉米胚芽在生产过程中易出现的油料分离及贮藏过程中易氧化的问题,实现了直接利用玉米胚芽制备即食谷物制品的技术难题,大大增加了产品的适口度和保质期。
Description
技术领域
本发明属于谷物制品生产领域,具体涉及一种以玉米胚芽为主要原料,生产的可即食的健康休闲食品,其亦可作为其他食品制备中的原料。
背景技术
玉米胚芽含粗蛋白17%~24%、脂肪35%~50%、淀粉1.5%~5%,其所含蛋白为优质蛋白,具有近似于人奶和鸡蛋的生物学价值,脂肪中含有86%不饱和脂肪酸,其中56%是亚油酸,而亚油酸是机体的必需脂肪酸,人体不能自行合成,必需由食物供给。目前,玉米胚芽主要作为初级原料用于榨油,市场上还未有以玉米胚芽为主要原料制备的即食谷物休闲食品。
发明内容
本发明的目的在于提供一种富含不饱和脂肪酸的即食谷物制品及其生产方法,其是以富含不饱和脂肪酸的玉米胚芽为主要原料,与其它谷物为辅料制作而成,其可减缓玉米胚芽在生产过程和产品后期贮藏过程中多不饱和脂肪酸氧化的问题。
为实现上述目的,本发明采用如下技术方案:
一种富含不饱和脂肪酸的即食谷物制品,其所用原料按重量份计为:玉米胚芽(含3%-5%淀粉)55-60份、大米(含70-72%淀粉)10-20份、玉米淀粉5-10份、β-环状糊精5-10份、冻干速溶绿茶粉0.3-0.5份、小苏打0.05-0.1份、维生素E 0.001-0.003份、纯水10份。配方中总淀粉含量不低于16%。所用纯水的电导率≤10μs/cm。所用冻干速溶绿茶粉中儿茶素含量≥40%。
所述即食谷物制品的生产方法包括以下步骤:
1)将玉米胚芽、大米清洗去杂后烘干;
2)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
3)将步骤2)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
4)将冻干速溶绿茶粉用纯水溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
5)将步骤4)所得物料送入双螺杆挤压机进行挤压膨化成型;
6)及时将步骤5)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
7)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装。
玉米胚芽油脂含量丰富(脂肪含量35%-50%),深加工过程中的破碎和热加工阶段极易出现油析出、油料分离的现象,给深加工带来困难,因此目前市场上少有直接以玉米胚芽制备的即食谷物产品。本发明为解决玉米胚芽破碎和挤压过程中产生的油脂析出现象,将其预先与高淀粉含量的谷物或淀粉混合。通过调整玉米胚芽(含3%-5%淀粉)、大米(含70%-72%淀粉)和玉米淀粉三者的用量,可控制配方中总淀粉含量,以避免产品析油。由图1可见,配方中总淀粉含量的增加,产品析油率减少,当总淀粉含量达16%时,产品无油析现象。
本发明有益效果在于:
1. 本发明通过合理配方搭配,使产品在破碎和挤压加工过程中,油脂能很好的吸附于淀粉中,避免了油脂分离现象的产生;而使用的β-环状糊精由于结构中包含一个疏水空穴和一个亲水的外侧,可使油脂包埋于疏水空穴中,不仅可达到抗氧化的作用,也有助于进一步避免油脂分离现象的产生,使制作出的谷物制品不仅可直接食用,也可作为其他食品制备中的原料,扩大了玉米胚芽在休闲食品中的应用范围。
2. 玉米胚芽不仅油脂含量丰富,并富含多不饱和脂肪酸,深加工后的产品在加工和贮藏过程中极易发生氧化,导致品质劣变。本发明在配方中添加冻干速溶绿茶粉,利用其富含抗氧化成分儿茶素的特点,大大增强了产品中不饱和脂肪酸的抗氧化性能。同时,配方中添加的β-环状糊精、维生素E也可协同增强产品的抗氧化性能。
3. 本发明配方中加入小苏打,利用其在高温挤压过程中可分解产生CO2的特性,以增加产品的膨化率,提高产品的适口度。
4. 本发明产品在挤压膨化结束后进行真空冷冻干燥,进一步脱去水份,使产品水分含量达3%以下,再进行充氮包装,大大增加了产品的保质期。
附图说明
图1为配方中总淀粉含量与玉米胚芽中油脂析出量的关系图。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)1.0 kg、玉米淀粉0.5 kg、β-环状糊精0.5 kg、冻干速溶绿茶粉30 g、小苏打5 g、维生素E 0.1 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得富含不饱和脂肪酸的即食谷物制品。
实施例2
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)1.5 kg、玉米淀粉1.0 kg、β-环状糊精0.75 kg、冻干速溶绿茶粉50 g、小苏打5g、维生素E 0.1 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得富含不饱和脂肪酸的即食谷物制品。
实施例3
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)2.0 kg、玉米淀粉1.0 kg、β-环状糊精1.0 kg、冻干速溶绿茶粉50 g、小苏打10g、维生素E 0.3 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得富含不饱和脂肪酸的即食谷物制品。
实施例4
1)称取玉米胚芽(含3%-5%淀粉)6.0 kg、大米(含70-72%淀粉)1.0 kg、玉米淀粉1.0 kg、β-环状糊精1.0 kg、冻干速溶绿茶粉50 g、小苏打10 g、维生素E 0.3 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得富含不饱和脂肪酸的即食谷物制品。
实施例5
1)称取玉米胚芽(含3%-5%淀粉)6.0 kg、大米(含70-72%淀粉)2.0 kg、玉米淀粉1.0 kg、β-环状糊精1.0 kg、冻干速溶绿茶粉50 g、小苏打10g、维生素E 0.3 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得富含不饱和脂肪酸的即食谷物制品。
对比例1
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)2.0 kg、玉米淀粉1.0 kg、小苏打5 g、维生素E 0.3 g、纯水1.0 kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入维生素E,开启搅拌机搅拌2分钟;
5)在搅拌好的物料中加入纯水,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品铺盘,并于-35℃速冻库速冻4小时,速冻后送入冻干仓进行真空冷冻干燥,至产品水分含量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得即食谷物制品。
对比例2
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)2.0 kg、玉米淀粉1.0 kg、β-环状糊精1.0 kg、冻干速溶绿茶粉50 g、小苏打10 g、维生素E 0.3 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型,成品水分5%;
7)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)成型的产品送入包装车间进行充氮包装,即得即食谷物制品。
对比例3
1)称取玉米胚芽(含3%-5%淀粉)5.5 kg、大米(含70-72%淀粉)2.0 kg、玉米淀粉1.0 kg、β-环状糊精1.0 kg、冻干速溶绿茶粉50 g、小苏打10g、维生素E 0.3 g、纯水1.0kg;
2)将玉米胚芽、大米清洗去杂后烘干;
3)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎,并用60-100目的筛网进行筛分;
4)将步骤3)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,开启搅拌机搅拌2分钟;
5)将冻干速溶绿茶粉用纯水(电导率≤10μs/cm)溶解,然后投入到U型搅拌机搅拌好的物料中,开启搅拌器搅拌3分钟,再静置30分钟;
6)将步骤5)所得物料送入双螺杆挤压机进行挤压膨化成型;
7)及时将步骤6)成型的产品于65℃下热风烘干至含水量≤3%;
8)开启除湿机,使包装车间的空气湿度≤50%RH,随后将步骤6)冻干后的产品送入包装车间进行充氮包装,即得即食谷物制品。
表1 产品油脂及不饱和脂肪酸含量
1. 观察实施例1-5和对比例1-3所得产品在保温贮存前和42℃保温1个月后,产品过氧化值的变化情况见表2、表3所示。
表2 产品配料和实施工艺简况
表3 产品保温前和保温后过氧化值变化情况
从表2、表3可以看出,
(1)通过实施例1和实施例2对比可以看出,冻干速溶绿茶粉的添加量从30g提高到50g,产品42℃保温1个月后,实施例1的过氧化值为0.23g/100g,高于实施例2中的0.17g/100g,说明提高冻干速溶绿茶粉的用量可以提高产品的抗氧化效果。
(2)对比例1所得产品的过氧化值无论在保温前还是保温后均明显高于实施例,说明配方中加入β-环状糊精、冻干速溶绿茶粉有明显的抗氧化效果。
(3)对比例2、对比例3和实施例3配方比例一致,但生产工艺有所不同,对比例2挤压膨化后直接包装(产品含水量6%)、对比例3挤压膨化后结合热风烘干(产品含水量3%)、实施例3挤压膨化后结合真空冷冻干燥(产品含水量3%),保温前对比例2的过氧化值(0.24g/100g)低于对比例3(0.29g/100g),42℃保温1个月后,实施例3的过氧化值(0.15g/100g)低于对比例2(0.24g/100g)和对比例3(0.29g/100g),说明产品中水分含量越低越有利于提高抗氧化性能、减缓产品氧化程度,且采用真空冷冻干燥工艺优于热风烘干工艺。
2. 在常温条件下进行保存,并于每个月第一周测定实施例1-5和对比例1-3所得产品的过氧化值,以过氧化值首次高于0.25g/100g时停止测试,计算保存时间。产品保质期变化情况见表4。
表4 产品保质期变化情况
从表4可以看出,实施例产品的保质期大于对比例保质期。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (5)
1.一种富含不饱和脂肪酸的即食谷物制品的生产方法,其特征在于:包括以下步骤:
1)将玉米胚芽、大米清洗去杂后烘干;
2)将烘干的玉米胚芽、大米和玉米淀粉混合均匀,进入水冷粉碎机进行粉碎并过筛;
3)将步骤2)过筛后的预混料投入U型搅拌机中,随后加入β-环状糊精、小苏打、维生素E,搅拌2分钟;
4)将冻干速溶绿茶粉用纯水溶解,然后投入到步骤3)搅拌好的物料中,继续搅拌3分钟,再静置30分钟;
5)将步骤4)所得物料送入双螺杆挤压机进行挤压膨化成型;
6)及时将步骤5)成型的产品铺盘,并于-35℃速冻4小时,随后进行真空冷冻干燥,至产品水分含量≤3%;
7)在空气湿度≤50%RH的环境下对步骤6)冻干后的产品进行充氮包装;
所用原料按重量份计为:玉米胚芽55-60份、大米10-20份、玉米淀粉5-10份、β-环状糊精5-10份、冻干速溶绿茶粉0.3-0.5份、小苏打0.05-0.1份、维生素E 0.001-0.003份、纯水10份。
2.根据权利要求1所述的富含不饱和脂肪酸的即食谷物制品的生产方法,其特征在于:原料配方中总淀粉含量不低于16%。
3.根据权利要求1所述的富含不饱和脂肪酸的即食谷物制品的生产方法,其特征在于:所述纯水的电导率≤10μs/cm。
4.根据权利要求1所述的富含不饱和脂肪酸的即食谷物制品的生产方法,其特征在于:所述冻干速溶绿茶粉中儿茶素含量≥40%。
5.根据权利要求1所述的富含不饱和脂肪酸的即食谷物制品的生产方法,其特征在于:步骤2)采用60-100目的筛网过筛。
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