CN112106961A - 一种不含面筋蛋白的营养面粉 - Google Patents
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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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及现代农副产品加工技术领域,公开了一种不含面筋蛋白的营养面粉,以马铃薯为主要原料,通过辅助原料,提高面粉的加工性能以及营养价值,且能够促进面制品口感品质的提升,加工过程中充分利用低温物理操作,不会对原料质地以及影响风味的分子产生重大影响,保持了原料原有的感官性质和营养品质,加工效率高,节省能源,加工制备得到的面粉解决了马铃薯粉在制作面制品时存在的易断条、发酵难、易流失等技术问题。制备得到的面粉具有较好的加工特性以及拓宽了马铃薯为主料的面制品的烹煮品质,富含的膳食纤维和植物多酚可以清除活性氧自由基,有利于促进提高胃肠的消化功能,总黄酮、总花色苷和亚油酸含量较高,营养价值丰富。
Description
技术领域
本发明属于现代农副产品加工技术领域,具体涉及一种不含面筋蛋白的营养面粉。
背景技术
传统意义上的面粉指的是小麦粉,小麦粉为常见的面制品加工原料,其具有物美价廉的品质,然而对小麦过敏的人,却不能食用含小麦成分的食物。实际上这类人群是需要控制面筋蛋白摄入的人,要严格避免一切小麦粉和用小麦粉做的食物。无论是全麦面粉还是精白面粉,都要远离。
马铃薯,属茄科,一年生草本植物,块茎可供食用,是全球第四大重要的粮食作物,仅次于小麦、稻谷和玉米。马铃薯又名山药蛋、洋芋、洋山芋、洋芋头、香山芋、洋番芋、山洋芋、阳芋、地蛋、土豆等。马铃薯在不同国度,名称称谓也不一样,如美国称爱尔兰豆薯、俄罗斯称荷兰薯、法国称地苹果、德国称地梨、意大利称地豆、秘鲁称巴巴等。与小麦、稻谷、玉米、高粱并称为世界五大作物。马铃薯块茎含有大量的淀粉,能为人体提供丰富的热量,且富含蛋白质、氨基酸及多种维生素、矿物质,尤其是其维生素含量是所有粮食作物中最全的,在欧美国家特别是北美,马铃薯早就成为第二主食。马铃薯中的蛋白质贴近度高于猪瘦肉蛋白和大豆蛋白,是一般粮食作物不能比拟的,可作为蛋白质的优质来源。并且马铃薯面粉中不含面筋蛋白,利用其作为主要原料加工制备面粉,可解决过敏人群的饮食问题。
发明内容
本发明的目的是针对现有的问题,提供了一种不含面筋蛋白的营养面粉,以马铃薯为主要原料,通过辅助原料,提高面粉的加工性能以及营养价值。
本发明是通过以下技术方案实现的:
一种不含面筋蛋白的营养面粉,按照重量份计由以下成分制成:马铃薯47-55份、荞麦5.0-5.5份、藜麦4.2-4.8份、干银耳0.5-0.8份、铁棍山药0.3-0.5份、木瓜0.2-0.5份、南瓜嫩叶0.1-0.2份;
制备工艺包括以下步骤:
(1)将荞麦、藜麦清洗干净后,置于80-90℃烘箱中干燥17-23小时,然后投入到膨化挤出机中,挤出温度为120-130℃,得到膨化细粉;将干银耳清洗干净后,置于质量浓度为0.18-0.20%的盐水中浸泡2-3小时,料液质量比为1:15.0-15.4,浸泡温度为28-30℃,泡发后沥干水分,与清洗干净的南瓜嫩叶共同在零下20℃下冷冻干燥10-12小时,干燥后研磨成粉,与膨化细粉混匀后紫外杀菌,在4-5℃下冷藏备用;
(2)将铁棍山药去皮,木瓜去皮去籽,共同置于打浆机中打浆,打浆后使用目数为300-350的灭菌滤布进行过滤,滤液进行抽真空干燥,干燥温度65-70℃,干燥至含水量在7.0-8.0%之间,进一步微波处理,微波处理温度为74-78℃,微波处理功率为110-120瓦,处理时间为60-70秒,微波处理后进行紫外杀菌,得到灭菌山药木瓜粉;
(3)将马铃薯置于阴凉通风处晾干放置2-4天,在放入含水量为14-18%的沙子里埋藏4-7天,沙藏温度为18-22℃,取出沙藏后的马铃薯,使用清水冲洗干净后,进行去皮,切成6-8毫米厚的片状,置于质量浓度为0.07-0.09%的苏打水中浸泡20-25分钟,料液质量比为1.5-1.8:3.9-4.2,浸泡温度为24-28℃,浸泡结束后,置于60-70℃烘箱中干燥12-16小时,捣碎成粉,加入步骤(1)和步骤(2)制备得到的物料,充分混合均匀,置于磨粉机中研磨过140-150目筛得到营养面粉。
本发明相比现有技术具有以下优点:为了解决小麦面粉含有的面筋蛋白不利于过敏人群食用的问题,本发明提供了一种不含面筋蛋白的营养面粉,以马铃薯为主要原料,通过辅助原料,提高面粉的加工性能以及营养价值,且能够促进面制品口感品质的提升,加工过程中充分利用低温物理操作,不会对原料质地以及影响风味的分子产生重大影响,保持了原料原有的感官性质和营养品质,加工效率高,节省能源,加工制备得到的面粉解决了马铃薯粉在制作面制品时存在的易断条、发酵难、易流失等技术问题。制备得到的面粉具有较好的加工特性以及拓宽了马铃薯为主料的面制品的烹煮品质,富含的膳食纤维和植物多酚可以清除活性氧自由基,有利于促进提高胃肠的消化功能,总黄酮、总花色苷和亚油酸含量较高,营养价值丰富。本发明有效解决了小麦面粉含有的面筋蛋白不利于过敏人群食用的问题,克服了马铃薯面粉自身性质缺陷等问题,本发明在加工过程中,不仅不会破坏马铃薯的原有营养物质结构,解决了在制备面制品中存在的难题,有利于实现马铃薯种植业的可持续发展,缓解资源压力,有利于实现农业的可持续发展。
具体实施方式
为使本发明的目的、技术方案及效果更加清楚、明确,下面结合具体实施例对本发明作进一步说明,应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明所提供的技术方案。
实施例1
一种不含面筋蛋白的营养面粉,按照重量份计由以下成分制成:马铃薯47份、荞麦5.0份、藜麦4.2份、干银耳0.5份、铁棍山药0.3份、木瓜0.2份、南瓜嫩叶0.1份;
制备工艺包括以下步骤:
(1)将荞麦、藜麦清洗干净后,置于80℃烘箱中干燥17小时,然后投入到膨化挤出机中,挤出温度为120℃,得到膨化细粉;将干银耳清洗干净后,置于质量浓度为0.18%的盐水中浸泡2小时,料液质量比为1:15.0,浸泡温度为28℃,泡发后沥干水分,与清洗干净的南瓜嫩叶共同在零下20℃下冷冻干燥10小时,干燥后研磨成粉,与膨化细粉混匀后紫外杀菌,在4℃下冷藏备用;
(2)将铁棍山药去皮,木瓜去皮去籽,共同置于打浆机中打浆,打浆后使用目数为300的灭菌滤布进行过滤,滤液进行抽真空干燥,干燥温度65℃,干燥至含水量在7.0-8.0%之间,进一步微波处理,微波处理温度为74℃,微波处理功率为110瓦,处理时间为60秒,微波处理后进行紫外杀菌,得到灭菌山药木瓜粉;
(3)将马铃薯置于阴凉通风处晾干放置2天,在放入含水量为14%的沙子里埋藏4天,沙藏温度为18℃,取出沙藏后的马铃薯,使用清水冲洗干净后,进行去皮,切成6毫米厚的片状,置于质量浓度为0.07%的苏打水中浸泡20分钟,料液质量比为1.5:3.9,浸泡温度为24℃,浸泡结束后,置于60℃烘箱中干燥12小时,捣碎成粉,加入步骤(1)和步骤(2)制备得到的物料,充分混合均匀,置于磨粉机中研磨过140目筛得到营养面粉。
按照 GB/T5009-2014的标准对实施例1制备得到的营养面粉进行营养成分含量测定,结果为:膳食纤维含量为18.9(g/100g),铁含量为14.1(mg/100g),硒含量为13.5(mg/100g)。
将加工得到的营养面粉置于和面机中加工得到面团,将和好的面团覆盖保鲜膜,然后在温度25℃,湿度85%的环境中静置熟化40分钟。然后置于面条机中,按照SB20T2010071-922020挂面生产工艺测定方法进行压延成1毫米的面片,使用切刀切条装入保鲜袋作为实验样品,烧开水进行煮面,煮熟后进行样品性能测定。每个样品做5次平行实验,得到数据除去最大值和最小值,再取平均值。结果表明:得到面条表面细腻光滑,耐煮性好,口感软硬适中,筋道有弹性;延展性达到4.6g/sec,硬度为47.0g,咀嚼性为233g/sec。
对于小麦面粉过敏人群食用后,无过敏现象。
实施例2
一种不含面筋蛋白的营养面粉,按照重量份计由以下成分制成:马铃薯51份、荞麦5.3份、藜麦4.5份、干银耳0.6份、铁棍山药0.4份、木瓜0.3份、南瓜嫩叶0.15份;
制备工艺包括以下步骤:
(1)将荞麦、藜麦清洗干净后,置于85℃烘箱中干燥20小时,然后投入到膨化挤出机中,挤出温度为125℃,得到膨化细粉;将干银耳清洗干净后,置于质量浓度为0.19%的盐水中浸泡2.5小时,料液质量比为1:15.2,浸泡温度为29℃,泡发后沥干水分,与清洗干净的南瓜嫩叶共同在零下20℃下冷冻干燥11小时,干燥后研磨成粉,与膨化细粉混匀后紫外杀菌,在4.5℃下冷藏备用;
(2)将铁棍山药去皮,木瓜去皮去籽,共同置于打浆机中打浆,打浆后使用目数为330的灭菌滤布进行过滤,滤液进行抽真空干燥,干燥温度68℃,干燥至含水量在7.0-8.0%之间,进一步微波处理,微波处理温度为76℃,微波处理功率为115瓦,处理时间为65秒,微波处理后进行紫外杀菌,得到灭菌山药木瓜粉;
(3)将马铃薯置于阴凉通风处晾干放置3天,在放入含水量为16%的沙子里埋藏5天,沙藏温度为20℃,取出沙藏后的马铃薯,使用清水冲洗干净后,进行去皮,切成7毫米厚的片状,置于质量浓度为0.08%的苏打水中浸泡22分钟,料液质量比为1.6:4.0,浸泡温度为26℃,浸泡结束后,置于65℃烘箱中干燥14小时,捣碎成粉,加入步骤(1)和步骤(2)制备得到的物料,充分混合均匀,置于磨粉机中研磨过145目筛得到营养面粉。
按照 GB/T5009-2014的标准对实施例2制备得到的营养面粉进行营养成分含量测定,结果为:膳食纤维含量为19.0(g/100g),铁含量为14.1(mg/100g),硒含量为13.6(mg/100g)。
将加工得到的营养面粉置于和面机中加工得到面团,将和好的面团覆盖保鲜膜,然后在温度25℃,湿度85%的环境中静置熟化40分钟。然后置于面条机中,按照SB20T2010071-922020挂面生产工艺测定方法进行压延成1毫米的面片,使用切刀切条装入保鲜袋作为实验样品,烧开水进行煮面,煮熟后进行样品性能测定。每个样品做5次平行实验,得到数据除去最大值和最小值,再取平均值。结果表明:得到面条表面细腻光滑,耐煮性好,口感软硬适中,筋道有弹性;延展性达到4.8g/sec,硬度为47.1g,咀嚼性为237g/sec。
对于小麦面粉过敏人群食用后,无过敏现象。
实施例3
一种不含面筋蛋白的营养面粉,按照重量份计由以下成分制成:马铃薯55份、荞麦5.5份、藜麦4.8份、干银耳0.8份、铁棍山药0.5份、木瓜0.5份、南瓜嫩叶0.2份;
制备工艺包括以下步骤:
(1)将荞麦、藜麦清洗干净后,置于90℃烘箱中干燥23小时,然后投入到膨化挤出机中,挤出温度为130℃,得到膨化细粉;将干银耳清洗干净后,置于质量浓度为0.20%的盐水中浸泡3小时,料液质量比为1:15.4,浸泡温度为30℃,泡发后沥干水分,与清洗干净的南瓜嫩叶共同在零下20℃下冷冻干燥12小时,干燥后研磨成粉,与膨化细粉混匀后紫外杀菌,在5℃下冷藏备用;
(2)将铁棍山药去皮,木瓜去皮去籽,共同置于打浆机中打浆,打浆后使用目数为350的灭菌滤布进行过滤,滤液进行抽真空干燥,干燥温度70℃,干燥至含水量在7.0-8.0%之间,进一步微波处理,微波处理温度为78℃,微波处理功率为120瓦,处理时间为70秒,微波处理后进行紫外杀菌,得到灭菌山药木瓜粉;
(3)将马铃薯置于阴凉通风处晾干放置4天,在放入含水量为18%的沙子里埋藏7天,沙藏温度为22℃,取出沙藏后的马铃薯,使用清水冲洗干净后,进行去皮,切成8毫米厚的片状,置于质量浓度为0.09%的苏打水中浸泡25分钟,料液质量比为1.8:4.2,浸泡温度为28℃,浸泡结束后,置于70℃烘箱中干燥16小时,捣碎成粉,加入步骤(1)和步骤(2)制备得到的物料,充分混合均匀,置于磨粉机中研磨过150目筛得到营养面粉。
按照 GB/T5009-2014的标准对实施例1制备得到的营养面粉进行营养成分含量测定,结果为:膳食纤维含量为19.0(g/100g),铁含量为14.2(mg/100g),硒含量为13.7(mg/100g)。
将加工得到的营养面粉置于和面机中加工得到面团,将和好的面团覆盖保鲜膜,然后在温度25℃,湿度85%的环境中静置熟化40分钟。然后置于面条机中,按照SB20T2010071-922020挂面生产工艺测定方法进行压延成1毫米的面片,使用切刀切条装入保鲜袋作为实验样品,烧开水进行煮面,煮熟后进行样品性能测定。每个样品做5次平行实验,得到数据除去最大值和最小值,再取平均值。结果表明:得到面条表面细腻光滑,耐煮性好,口感软硬适中,筋道有弹性;延展性达到4.5g/sec,硬度为47.3g,咀嚼性为232g/sec。
对于小麦面粉过敏人群食用后,无过敏现象。
Claims (4)
1.一种不含面筋蛋白的营养面粉,其特征在于,制备方法包括以下步骤:
(1)按照重量份计由以下成分制成:马铃薯47-55份、荞麦5.0-5.5份、藜麦4.2-4.8份、干银耳0.5-0.8份、铁棍山药0.3-0.5份、木瓜0.2-0.5份、南瓜嫩叶0.1-0.2份;
(2)将荞麦、藜麦清洗干净后,置于80-90℃烘箱中干燥17-23小时,然后投入到膨化挤出机中,挤出温度为120-130℃,得到膨化细粉;将干银耳清洗干净后,置于盐水中浸泡2-3小时,料液质量比为1:15.0-15.4,浸泡温度为28-30℃,泡发后沥干水分,与清洗干净的南瓜嫩叶共同在零下20℃下冷冻干燥10-12小时,干燥后研磨成粉,与膨化细粉混匀后紫外杀菌,在4-5℃下冷藏备用;
(3)将铁棍山药去皮,木瓜去皮去籽,共同置于打浆机中打浆,打浆后使用目数为300-350的灭菌滤布进行过滤,滤液进行抽真空干燥,干燥温度65-70℃,干燥至含水量在7.0-8.0%之间,进一步微波处理,微波处理温度为74-78℃,微波处理功率为110-120瓦,处理时间为60-70秒,微波处理后进行紫外杀菌,得到灭菌山药木瓜粉;
(4)将马铃薯置于阴凉通风处晾干放置2-4天,在放入含水量为14-18%的沙子里埋藏4-7天,沙藏温度为18-22℃,取出沙藏后的马铃薯,使用清水冲洗干净后,进行去皮,切成6-8毫米厚的片状,置于苏打水中浸泡20-25分钟,料液质量比为1.5-1.8:3.9-4.2,浸泡温度为24-28℃,浸泡结束后,置于60-70℃烘箱中干燥12-16小时,捣碎成粉,加入步骤(2)和步骤(3)制备得到的物料,充分混合均匀,干燥至含水量在10-12%之间,置于磨粉机中研磨过140-150目筛得到营养面粉。
2.如权利要求1所述一种不含面筋蛋白的营养面粉,其特征在于,步骤(1)所述马铃薯为新收获的马铃薯。
3.如权利要求1所述一种不含面筋蛋白的营养面粉,其特征在于,步骤(2)所述盐水质量浓度为0.18-0.20%。
4.如权利要求1所述一种不含面筋蛋白的营养面粉,其特征在于,步骤(4)所述苏打水质量浓度为0.07-0.09%。
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