CN111528399A - 一种青稞面点专用粉配方及添加剂 - Google Patents
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Abstract
一种青稞面点专用粉配方，按重量百分比包括：青稞粉50~70%、淀粉29.9~49.9%和添加剂0.1~1%，所述添加剂中至少含有谷氨酰胺转氨酶。本发明主要是通过使用谷氨酰胺转氨酶将青稞内的蛋白质分子内交联和分子之间交联，更好的形成面筋网络结构，同时配合其他添加剂达到协同作用，另一方面以其他淀粉类使之达到做面点的粉质要求，这样能做多种含青稞70%的面点，且面点外观、口感、操作性等多项指标均达到或超过用小麦做的多种面点。
Description
技术领域
本发明涉及食品加工领域，尤其是一种青稞面点专用粉配方及添加剂。
背景技术
青稞（英文Hullessbarley）是禾本科大麦属的一种禾谷类作物，因其内外颖与颖果分离，籽粒裸露，故又称裸大麦、米大麦、元麦、淮麦，在我国主要产自西藏、青海、四川、云南等2000米以上的高原，生长期一般在120~180天左右。青稞作为藏族人民的主要粮食，之前国家卫生部曾对食肉最多的四个省份：西藏、青海、新疆、内蒙作过调查，发现患心脑血管疾病最少的是藏民，青稞具有补脾益气养胃止泻、强筋之功效，国内外对青稞进行多方面的研究，证实青稞含有高蛋白、高纤维素、低脂肪、低糖、高维生素等营养成分，还有多种微量元素，其中含有硒元素，硒是联合国卫生组织确定的人体必需的元素，并且是唯一认定的防癌抗癌元素。另外，青稞含有β—葡聚糖是所有谷类中最高的，国际学术界对β—葡聚糖对人类健康公认的有四个方面：一是能阻隔肠道黏膜与致癌物质的接触，间接起到抑制致癌物质的作用来预防结肠癌。二是通过降低胆固醇和降低血脂饿生成，达到预防心脑血管疾病。三是通过控制和调节血糖以防治糖尿病；四是能够促进人体的消化系统，刺激肠道的蠕动，达到畅通消除便秘的现象。
青稞已有3500年以上的种植历史，据报导，青海省2018年种植面积达百万亩，总产量16万吨，虽然青稞营养丰富，但千百年来青稞作为主粮只是作为糌粑，实际上就是将青稞制成粉，炒熟后加奶，拌匀捏成团而食，口感很粗糙，不习惯的人很难受。此外，就是用来酿酒，很难像小麦粉那样做成面条、馒头、包子、饺子等面点，如果要做成面点，必须加入小麦面粉70%以上，一旦青稞粉多于30%，做出的面点口感就很差，甚至做不成功。
小麦粉之所以能做出可口的面点，主要是其所含的蛋白质能形成网络状的面筋，构成骨架和淀粉有机结合成可口的面点，但是青稞和小麦含有的蛋白质、淀粉等主要成分有很大的差异，尤其是形成面筋的主要成分醇溶蛋白的含量就明显低于小麦；另一方面，据分析测定：形成面筋网络的二硫键（-SH）或总巯基的含量均远低于小麦，所以青稞粉难以形成面筋。做面点没有面筋，就相当没有骨架支撑，因此用青稞难以做成馒头、包子、面条、饺子之类的可口的面点。
发明内容
本发明所要解决的技术问题是提供一种青稞面点专用粉配方及添加剂，本发明解决了用高含量青稞做多种面点的问题，并使其外观、口感、操作性等多项指标均达到或超过用小麦做的多种面点。
为解决上述技术问题，本发明的技术方案是：一种青稞面点专用粉配方，按重量百分比包括：青稞粉50~70%、淀粉29.9~49.9%和添加剂0.1~1%，所述添加剂中至少含有谷氨酰胺转氨酶。本发明主要是通过使用谷氨酰胺转氨酶将青稞内的蛋白质分子内交联和分子之间交联，更好的形成面筋网络结构，同时配合其他添加剂达到协同作用，另一方面以其他淀粉类使之达到做面点的粉质要求，这样能做多种含青稞70%的面点，且面点外观、口感、操作性等多项指标均达到或超过用小麦做的多种面点。
作为改进，所述淀粉包括谷朊粉、小麦面粉、玉米淀粉、木薯淀粉和马铃薯淀粉中的一种或多种。
作为改进，所述添加剂还包括纤维素酶、木聚糖酶、维生素、半纤维素酶、α-淀粉酶、焦磷酸二氢二钠、硬脂酰乳酸钙、硬脂酰乳酸钠和硬脂酸单双甘油脂中的一种或多种。
作为改进，按重量百分比包括：青稞粉50%、小麦面粉25%、谷朊粉9.87%、玉米淀粉5%、米马铃薯淀粉10%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.005%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
作为改进，按重量百分比包括：青稞粉60%、小麦面粉20%、谷朊粉11.869%、玉米淀粉5%、米马铃薯淀粉5%、木薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
作为改进，按重量百分比包括：青稞粉70%、谷朊粉19.869%、玉米淀粉5%、米马铃薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
本发明与现有技术相比所带来的有益效果是：
本发明主要是通过使用谷氨酰胺转氨酶将青稞内的蛋白质分子内交联和分子之间交联，更好的形成面筋网络结构，同时配合其他添加剂达到协同作用，另一方面以其他淀粉类使之达到做面点的粉质要求，这样能做多种高含青稞的面点，青稞含量甚至达到70%，且面点外观、口感、操作性等多项指标均达到或超过用小麦做的多种面点。
具体实施方式
一种青稞面点专用粉配方，按重量百分比包括：青稞粉50~70%、淀粉29.9~49.9%和添加剂0.1~1%，所述添加剂中至少含有谷氨酰胺转氨酶。本发明主要是通过使用谷氨酰胺转氨酶将青稞内的蛋白质分子内交联和分子之间交联，更好的形成面筋网络结构，同时配合其他添加剂达到协同作用，另一方面以其他淀粉类使之达到做面点的粉质要求，这样能做多种高含量青稞的面点，且面点外观、口感、操作性等多项指标均达到或超过用小麦做的多种面点。
所述淀粉包括谷朊粉、小麦面粉、玉米淀粉、木薯淀粉和马铃薯淀粉中的一种或多种。
所述添加剂还包括纤维素酶、木聚糖酶、维生素、半纤维素酶、α-淀粉酶、焦磷酸二氢二钠、硬脂酰乳酸钙、硬脂酰乳酸钠和硬脂酸单双甘油脂中的一种或多种。
上述淀粉类和添加剂类可以根据要做的面点类型，如面条、饺子皮、面条等进行适当选择，可充分满足不同面点的特性。
本发明青稞面点专用粉配方的制造工艺：青稞麦→清理→除金属、砂石、泥等杂质→润麦→研磨→筛理→配粉（添加剂和其他淀粉等辅料）→成品→包装。
本发明由于已经将要做面点的所有配方整合完成，用户只需拆开包装即可使用，大大降低制作面点的专业程度。
实施例1
一种青稞面点专用粉配方，按重量百分比包括：青稞粉50%、小麦面粉25%、谷朊粉9.87%、玉米淀粉5%、米马铃薯淀粉10%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.005%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
实施例2
一种青稞面点专用粉配方，按重量百分比包括：青稞粉60%、小麦面粉20%、谷朊粉11.869%、玉米淀粉5%、米马铃薯淀粉5%、木薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
实施例3
一种青稞面点专用粉配方，按重量百分比包括：青稞粉70%、谷朊粉19.869%、玉米淀粉5%、米马铃薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
Claims (8)
1.一种青稞面点专用粉配方，其特征在于：按重量百分比包括：青稞粉50~70%、淀粉29.9~49.9%和添加剂0.1~1%，所述添加剂中至少含有谷氨酰胺转氨酶。
2.根据权利要求1所述的一种青稞面点专用粉配方，其特征在于：所述淀粉包括谷朊粉、小麦面粉、玉米淀粉、木薯淀粉和马铃薯淀粉中的一种或多种。
3.根据权利要求1所述的一种青稞面点专用粉配方，其特征在于：所述添加剂还包括纤维素酶、木聚糖酶、维生素、半纤维素酶、α-淀粉酶、焦磷酸二氢二钠、硬脂酰乳酸钙、硬脂酰乳酸钠和硬脂酸单双甘油脂中的一种或多种。
4.根据权利要求1所述的一种青稞面点专用粉配方，其特征在于：按重量百分比包括：青稞粉50%、小麦面粉25%、谷朊粉9.87%、玉米淀粉5%、米马铃薯淀粉10%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.005%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
5.根据权利要求1所述的一种青稞面点专用粉配方，其特征在于：按重量百分比包括：青稞粉60%、小麦面粉20%、谷朊粉11.869%、玉米淀粉5%、米马铃薯淀粉5%、木薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
6.根据权利要求1所述的一种青稞面点专用粉配方，其特征在于：按重量百分比包括：青稞粉70%、谷朊粉19.869%、玉米淀粉5%、米马铃薯淀粉5%、木聚糖酶0.003%、纤维素酶0.002%、谷氨酰胺转氨酶0.006%、硬脂酸单双甘油脂0.09%和硬脂酰乳酸钙0.03%。
7.一种高含青稞的面点专用添加剂，其特征在于：所述添加剂中至少含有谷氨酰胺转氨酶。
8.根据权利要求7所述的一种高含青稞的面点专用添加剂，其特征在于：所述添加剂还包括纤维素酶、木聚糖酶、维生素、焦磷酸二氢二钠、硬脂酰乳酸钙、硬脂酰乳酸钠和硬脂酸单双甘油脂中的一种或多种。
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| CN110367315A (zh) * | 2019-07-25 | 2019-10-25 | 王艳平 | 一种老面包及制备工艺 |
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