CN111838538A - 一种低gi杜仲雄花杂粮挂面及其制备方法 - Google Patents
一种低gi杜仲雄花杂粮挂面及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工技术领域,具体为一种低GI杜仲雄花杂粮挂面及其制备方法。该挂面包括以下重量份的原料:面粉15~20份、苦荞粉35~40份、青稞粉25~30份、藜麦粉15~20份、杜仲雄花粉5~10份、黑金米粉或血燕麦粉5~10份、品质改良剂1.9~6.85份。制备步骤包括S1真空和面;S2压延;S3成型;S4干燥。本发明提供的品质改良剂克服了面制品无面筋原料添加量高于80%时,面条难成型、粘辊、易断条和浑汤等技术难题,并结合真空和面技术,缩短和面时长,减少面团内的孔隙,解决高添加量的杂粮在常规和面中面团色泽不均匀等问题;所制成的面制品嚼劲及弹性较好,不浑汤、不断条,外观色泽均匀,利于市场推广。
Description
技术领域
本发明属于食品加工技术领域,具体为一种低GI杜仲雄花杂粮挂面及其制备方法。
背景技术
近年来,我国的糖尿病患者、血糖异常人群持续增长,糖尿病的预防和控制成为了当前社会的一大难题。根据IDF数据显示,我国血糖异常人群(糖尿病前期)约有2.64亿,再加上糖尿病高危险因素人群,包括家族遗传者、老年人、肥胖者、功能代谢紊乱者等,我国直接受到糖尿病威胁的人约有6.64亿。
血糖生成指数(glycemic index,GI)是食物的一种生理学参数,是衡量食物引起人体餐后血糖反应的一项有效指标,它表示含50克有价值的碳水化合物的食物和相当量的葡萄糖或白面包在一定时间内(一般为2小时)体内血糖应答水平的百分比值;且食物GI值越低,越有利于糖尿病患者及血糖异常人群控制自身血糖值。一般认为:GI在55以下的食物是低GI食物,55~70范围之间的为中GI食物,70以上为高GI食物。
目前,市面上普通面条的GI值约为81,属高GI食物,不适用于糖尿病人群及血糖异常人群。所以,研发低GI值的面条就很值得期待。
发明内容
本发明的目的在于针对以上技术问题,提供一种低GI杜仲雄花杂粮挂面以及制备方法。本方法制备得到的低GI杜仲雄花杂粮挂面GI值低(<55)、无面筋原料含量高(>80%)、饱腹感强,适用于各类人群特别是高血糖人群、糖尿病人群及肥胖人群,还能克服高含量无面筋原料(>80%)挂面加工过程中粘辊、难成型、易断条、浑汤等技术难题。
为了实现以上发明目的,本发明的具体技术方案为:
一种低GI杜仲雄花杂粮挂面及其制备方法,所述低GI杜仲雄花杂粮挂面包括以下质量份的原料:面粉15~20份、苦荞粉35~40份、青稞粉25~30份、藜麦粉15~20份、杜仲雄花粉5~10份、黑金米粉(血燕麦粉)5~10份、品质改良剂1.9~6.85份。
所述的品质改良剂所述品质改良剂为谷朊粉、食用盐、食品级碳酸钠、黄原胶和亚麻籽胶的混合物;谷朊粉、食用盐、食品级碳酸钠、黄原胶与亚麻籽胶的质量比为1~5:0.5~1:0.1~0.3:0.2~0.4:0.1~0.15。
优选地,低GI杜仲雄花杂粮挂面,包括以下重量份的原料:
面粉18份、苦荞粉38份、青稞粉28份、藜麦粉18份、杜仲雄花粉8份、黑金米粉或血燕麦粉8份、品质改良剂4份。
优选地,所述面粉湿基面筋质≥30.0%,干基蛋白质≥12.2%,干基灰分≤0.70%。
以上所述低GI杜仲雄花杂粮挂面的制备方法,包括以下步骤:
S1、真空和面
将各组份原料按质量份低到高的顺序在搅拌机内均匀混合,得到混合粉末;将混合粉末打入真空和面机,缓慢加入30~35质量份的水,制得面团。
S2、压延
将面团置入醒面箱内15~20min后,复合压延5~8次,得到厚度约为1mm的面带。
S3、成型
利用挂面成型设备将面带制成的鲜切低GI杜仲雄花杂粮挂面。
S4、干燥
鲜切低GI杜仲雄花杂粮挂面干燥,得到低GI杜仲雄花杂粮挂面。
优选地,所述S1中真空和面方式为温度20~30℃、调节真空度0.04~0.08MPa、转速为60~120r/min,真空和面15~20min。
进一步地,所述S2中醒面箱温度为15~25℃,湿度为60%~80%。
进一步地,所述S4中干燥方式为温度40~80℃,梯度分段干燥,相对湿度≤60%,干燥后面条的水分含量≤12%,所述的梯度分段干燥为:预干燥:40~60℃;主干燥:60~80℃;后干燥:40~50℃。
所述低GI杜仲雄花杂粮挂面长度20cm、宽度2mm、厚度1mm。
杜仲雄花为杜仲雄树开的花。杜仲雄花含有60多种有效植物成分,如木质素类,环烯醚萜类、苯丙素类活性物质、松脂醇双糖甙、黄酮、生物碱、氨基酸、多糖以及矿质元素等。杜仲雄花具有极高营养价值和药用价值,是一种新资源食品。本发明制备的面制品中添加杜仲雄花,使制备得到的挂面也具有杜仲雄花的营养价值和保健作用。
与现有技术相比,本发明的积极效果体现在:
(一)、本发明提供的品质改良剂克服了面制品无面筋原料添加量高于80%时,面条难成型、粘辊、易断条和浑汤等技术难题,并结合真空和面技术,缩短和面时长,减少面团内的孔隙,解决高添加量的杂粮在常规和面中面团色泽不均匀等问题;所制成的面制品嚼劲及弹性较好,不浑汤、不断条,外观色泽均匀,利于市场推广应用。
(二)、本发明制备的面制品中无面筋原料含量高于80%,为面制品中提供丰富的膳食纤维和黄酮类化合物;根据《GB 28050-2011预包装食品营养标签通则》,本产品属高纤食品,即膳食纤维含量≥6%,具备较强的饱腹感、抗消化的特点,适用于肥胖人群等;黄酮类化合物主要由苦荞、青稞等原料提供,对人体心血管系统、免疫机能、抗氧化及清除自由基有积极作用。
(三)、本发明制备的面制品含多种低GI食物原料及功能性原料,较高添加量能赋予面制品GI值低于55和营养丰富的特点;与传统市售产品相比,本产品不仅适用于各类人群,还适用于糖尿病人群、血糖异常人群,能够有效的平稳消费者餐后血糖,避免血糖大幅度升高。
具体实施方式
以下通过实施例对本发明提供的自交联透明质酸和明胶复合水凝胶注射剂的制备及其应用作进一步说明。有必要指出,以下实施例只用于对本发明作进一步说明,不能理解为对本发明保护范围的限制,所属领域技术人员根据上述发明内容,对本发明做出一些非本质的改进和调整进行具体实施,仍属于发明保护的范围。
本发明所使用的原料,如无特殊说明,均为常规市售产品;本发明所使用的方法,如无特殊说明,均为本领域的常规方法。本申请中所使用的%,如无特殊说明,均表示质量百分含量,即wt%。
实施例1
本实施例低GI杂粮挂面的具体制备过程如下:
S1、真空和面
先按比例称取各原料,以重量份计,面粉18份、苦荞粉38份、青稞粉28份、藜麦粉18份、杜仲雄花粉8份、黑金米粉8份、品质改良剂4份(品质改良剂中谷朊粉3份、食用盐0.5份、食品级碳酸钠0.2份、黄原胶0.2份、亚麻籽胶0.1份)。
所述面粉湿基面筋质≥30.0%,干基蛋白质≥12.2%,干基灰分≤0.70%。
按质量份由低到高的顺序在搅拌机内均匀混合,得到混合粉末;将混合粉末打入真空和面机,缓慢加入32份水,制得面团。真空和面的温度为25℃、真空度0.05MPa、转速为100r/min,真空和面16min。
S2、压延
将面团置入醒面箱内15min后,复合压延5次,得到厚度约为1mm的面带。醒面箱内温度为18℃,湿度为60%。
S3、成型
利用挂面成型设备将面带制成的鲜切低GI杜仲雄花杂粮挂面。
S4、干燥
将鲜切低GI杜仲雄花杂粮挂面进行预干燥:45℃,10min,相对湿度≤60%;主干燥:70℃,10min,相对湿度≤60%;后干燥:45℃,相对湿度≤60%,干燥后面条的水分含量≤12%,得到低GI杜仲雄花杂粮挂面。
实施例2:
S1、真空和面
先按比例称取各原料,以重量份计,面粉20份、苦荞粉35份、青稞粉28份、藜麦粉15份、杜仲雄花粉5份、血燕麦粉8份、品质改良剂5份(品质改良剂中谷朊粉4份、食用盐0.5份、食品级碳酸钠0.2份、黄原胶0.2份、亚麻籽胶0.1份)。
所述面粉湿基面筋质≥30.0%,干基蛋白质≥12.2%,干基灰分≤0.70%。
按质量份由低到高的顺序在搅拌机内均匀混合,得到混合粉末;将混合粉末打入真空和面机,缓慢加入30份水,制得面团。真空和面的温度为30℃、真空度0.06MPa、转速为120r/min,真空和面18min。
S2、压延
将面团置入醒面箱内16min后,复合压延6次,得到厚度约为1mm的面带。醒面箱内温度为20℃,湿度为70%。
S3、成型
利用挂面成型设备将面带制成的鲜切低GI杜仲雄花杂粮挂面。
S4、干燥
将鲜切低GI杜仲雄花杂粮挂面进行预干燥:45℃,15min,相对湿度≤60%;主干燥:70℃,12min,相对湿度≤60%;后干燥:45℃,相对湿度≤60%,干燥后面条的水分含量≤12%,得到低GI杜仲雄花杂粮挂面。
实施例3
S1、真空和面
先按比例称取各原料,以重量份计,面粉20份、苦荞粉40份、青稞粉30份、藜麦粉20份、杜仲雄花粉10份、黑金米粉10份、品质改良剂6份(品质改良剂中谷朊粉5份、食用盐0.5份、食品级碳酸钠0.2份、黄原胶0.2份、亚麻籽胶0.1份)。
所述面粉湿基面筋质≥30.0%,干基蛋白质≥12.2%,干基灰分≤0.70%。
按质量份由低到高的顺序在搅拌机内均匀混合,得到混合粉末;将混合粉末打入真空和面机,缓慢加入35份水,制得面团。真空和面的温度为30℃、真空度0.08MPa、转速为110r/min,真空和面20min。
S2、压延
将面团置入醒面箱内20min后,复合压延8次,得到厚度约为1mm的面带。醒面箱内温度为25℃,湿度为80%。
S3、成型
利用挂面成型设备将面带制成的鲜切低GI杜仲雄花杂粮挂面。
S4、干燥
将鲜切低GI杜仲雄花杂粮挂面进行预干燥:45℃,15min,相对湿度≤60%;主干燥:70℃,15min,相对湿度≤60%;后干燥:45℃,相对湿度≤60%,干燥后面条的水分含量≤12%,得到低GI杜仲雄花杂粮挂面。
将实施例1至实施例3中制备得到的低GI杜仲雄花杂粮挂面由富有经验的专业人士开展感官评价,具体评分标准如下:
各实施例的得分情况为:
样品 | 实施例1 | 实施例2 | 实施例3 |
得分 | 93±3.21 | 96±2.17 | 92±2.95 |
以上数据为每个实施例任取100份后的平均分
由以上数据可以看出,采用本申请制备得到的低GI杜仲雄花杂粮挂面嚼劲及弹性较好,不浑汤、不断条,外观色泽均匀。
实施例4杜仲雄花杂粮挂面膳食纤维及总黄酮(以芦丁计)测定
(1)实验原料
样品A:制备过程与实施例1相同;样品B:制备过程与实施例2相同;样品C:制备过程与实施例3相同。
(2)实验方法
采用国家标准《GB 5009.88-2014》测定样品中膳食纤维的含量;采用国家标准《NY/T 1295-2007》测定的总黄酮含量;每个样品重复测试3次。
(3)实验结果
表1膳食纤维测定及总黄酮结果
根据《GB 28050-2011食品安全国家标准预包装食品营养标签通则》,固体类食物膳食纤维含量≥6%即可声称为高或富含膳食纤维或良好来源,即本产品属高纤食品,具备较强的饱腹感、抗消化的特点,适用于肥胖人群等;同时本产品含黄酮类化合物,对人体心血管系统、免疫机能、抗氧化及清除自由基有积极作用。
实施例5杜仲雄花杂粮挂面GI值测定
(1)实验原料
样品A:制备过程与实施例1相同;样品B:制备过程与实施例2相同;样品C:制备过程与实施例3相同;样品D:市售普通挂面。
(2)实验方法
采用国家标准《WS/T 652-2019食物血糖生成指数测定方法》,每个样品重复测试3次。
(3)实验结果
表2 GI测定结果
由表2结果可知,样品A、样品B、样品C的GI值小于55,样品D的GI值大于70,则判定样品A、样品B、样品C为低GI食物,样品D为高GI食物,即杜仲雄花杂粮挂面为低GI产品。
实施例6杜仲雄花杂粮挂面断条率测定
(1)实验原料
样品A:制备过程与实施例1相同;样品(B~F):选择五种普通市售挂面进行编号,即样品(B~F)。
(2)实验方法
用1000W可调式电炉加热盛有样品质量50倍沸水的烧杯,保持水微沸状态。随机抽取样品40根,放入沸水中煮至白心消失,用竹筷轻轻挑出面条,数取完整的面条根数,按下式计算断条率,每个样品重复测试三次:
式中:
S——断条率,%;
N——完整面条根数;
40——样品面条根数。
(3)实验结果
表3断条率测定结果
由表3可知,本产品断条率与市售产品相当,解决了杂粮添加量过高产品难成型易断条的技术难题,且产品嚼劲及弹性较好,利于市场推广。
以上所描述的实施例是本发明一部分实施例,而不是全部的实施例。本发明的实施例的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
Claims (10)
1.一种低GI杜仲雄花杂粮挂面,其特征在于包括以下重量份的原料:面粉15~20份、苦荞粉35~40份、青稞粉25~30份、藜麦粉15~20份、杜仲雄花粉5~10份、黑金米粉或血燕麦粉5~10份、品质改良剂1.9~6.85份。
2.如权利要求1所述的低GI杜仲雄花杂粮挂面,其特征在于包括以下重量份的原料:
面粉18份、苦荞粉38份、青稞粉28份、藜麦粉18份、杜仲雄花粉8份、黑金米粉或血燕麦粉8份、品质改良剂4份。
3.如权利要求1或权利要求2所述的低GI杜仲雄花杂粮挂面,其特征在于:面粉湿基面筋质≥30.0%,干基蛋白质≥12.2%,干基灰分≤0.70%。
4.如权利要求1或权利要求2所述的低GI杜仲雄花杂粮挂面,其特征在于:所述的品质改良剂为谷朊粉、食用盐、食品级碳酸钠、黄原胶和亚麻籽胶的混合物,谷朊粉、食用盐、食品级碳酸钠、黄原胶与亚麻籽胶的质量比为1~5:0.5~1:0.1~0.3:0.2~0.4:0.1~0.15。
5.如权利要求1或权利要求2所述低GI杜仲雄花杂粮挂面的制备方法,其特征在于包括以下步骤:
S1、真空和面,按比例称取各原料,然后将原料按添加量从低到高的顺序在搅拌机内均匀混合,得到混合粉末;再将混合粉末打入真空和面机,缓慢加入30~35质量份的水,制得面团;
S2、压延,将面团置入醒面箱内15~20min后,复合压延5~8次,得到厚度为0.8-1.1mm的面带;
S3、成型,利用挂面成型设备将面带制成的鲜切低GI杜仲雄花杂粮挂面;
S4、干燥,将S3步骤的鲜切低GI杜仲雄花杂粮挂面干燥,得到低GI杜仲雄花杂粮挂面。
6.如权利要求5所述的低GI杜仲雄花杂粮挂面的制备方法,其特征在于,所述S1中真空和面方式为:温度20~30℃,真空度0.04~0.08MPa,转速为60~120r/min,真空和面15~20min。
7.如权利要求5所述的低GI杜仲雄花杂粮挂面的制备方法,其特征在于:所述S2中醒面箱温度为15~25℃,湿度为60%~80%。
8.如权利要求5所述的低GI杜仲雄花杂粮挂面的制备方法,其特征在于,所述S4中干燥方式为梯度分段干燥,干燥温度为40~80℃,相对湿度≤60%,干燥后面条的水分含量≤12%。
9.如权利要求5所述的低GI杜仲雄花杂粮挂面的制备方法,其特征在于:所述低GI杜仲雄花杂粮挂面长度为20cm、宽度2mm、厚度1mm。
10.如权利要求8所述的低GI杜仲雄花杂粮挂面的制备方法,其特征在于,所述的梯度分段干燥为:预干燥:40~60℃;主干燥:60~80℃;后干燥:40~50℃。
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