CN112385769A - 一种燕麦苦荞甜醅及其加工方法 - Google Patents
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Abstract
本发明提供了一种具有良好营养保健功能的燕麦苦荞甜醅成品加工方法。通过对燕麦苦荞分别进行前处理,同时发酵,口味调配,75℃杀菌,使得本成品保质期达到12个月以上,且最大限度的保存了燕麦苦荞甜醅的色、香、味以及营养成分。本发明不仅丰富了甜醅产品的种类,同时也解决了苦荞口感差的问题,为进一步开发利用杂粮提供了新的方法。
Description
技术领域
本发明是一种燕麦苦荞甜醅及其加工方法,属于食品加工领域。
背景技术
燕麦属于禾本科草本植物,包括皮燕麦和裸燕麦。我国燕麦栽培以裸粒型为主,占我国燕麦种植面积的90%以上,常称为裸燕麦,又称莜麦。是一种全价营养谷物,不仅富含蛋白质、脂类、膳食纤维、维生素等营养成分,而且含有β-葡聚糖、黄酮、皂苷、多酚等活性成分,常年食用具有调节免疫力、降血脂、缓解便秘、抑制肥胖等作用。
苦荞麦俗称苦荞,属于双子叶蓼科荞麦,学名为鞑靼荞。在我国,苦荞种植面积很广,资源丰富。苦荞富含高生物价的蛋白质、维生素、矿物质等,还含有钙、铁、磷、铜、锌、硒等多种人体所需的矿物质元素,并含有丰富的维生素 B1、B2 及 VC 等,最为重要的是含有极为丰富的生物活性成分—黄酮类化合物,具有显著的清除自由基作用,对于软化血质、防治高血脂、高血压、高血糖、肥胖症等有一定的治疗作用。
甜醅是我国西北的民间小吃,广受汉、回、藏、土等多族人民的青睐。它以莜麦或青稞为主要原料,经甜酒曲长期发酵而成,醅粒如果肉,醅汁似糖水,吃起来带有甘甜和醇酒的香味。
本发明是一种燕麦苦荞甜醅的加工方法,目的是针对燕麦和苦荞直接食用口感差、不易消化的缺点,经过系列处理,加工成一种口感好,风味独特,能有效吸收,营养充分糅合,协同发挥保健功效,益肝养胃,能提高人体免疫力的保健食品。
发明内容
工艺操作要点:1)原料处理:原料处理包括精选、去皮、浸泡等,是燕麦苦荞甜醅加工最基础的环节,它直接影响成品的品质,要分别将苦荞麦和燕麦进行筛选,除杂,清洗,分别去皮/壳,然后燕麦苦荞可分别浸泡,达到最大水份饱和度,并且将麦粒用手捏碎,保证没有硬的芯;2)蒸煮:该环节主要是要将泡好的麦粒中的水分进行沥除,并且在常温下进行蒸煮,蒸煮时长为30-40分钟。蒸煮需要保证麦粒熟透,没有生心,并且麦粒饱满,做到稀疏但不糊,松软而不烂,质地均匀,没有局部的过干或者过烂;3)混匀:将苦荞麦和燕麦按1∶4的配比混合,利用两者各自的优势进行营养、加工特效、作用的互补,以保证产品能够在风味和品质上做到最佳;4)冷却:就是将蒸煮好、混匀的材料晾冷到30℃左右,冷却分自然晾冷和无菌水淋冷,生产量小时用前者,生产量大时用后者;5)接种发酵:该过程是决定着燕麦苦荞甜醅的口感。加入甜酒曲,发酵温度保持在 28℃,发酵时间48h左右。发酵温度对产品品质有很大的影响,较低的温度会使得糖化酶和酒化酶的发酵速度变得越慢,合适的温度能够保证酵母的发酵速度,也能够防止高温致使原料变质,因此发酵温度需要进行严格的控制;6)调配:通过添加糖、柠檬酸调配口味,同时保持固形物≥50%,PH值4.6以下;7)杀菌:采用75℃水浴,保持30min,然后快速降温,可最大限度保持产品原有的品质,同时成品保质期达12个月以上。
Claims (5)
1.一种燕麦苦荞甜醅的加工方法,其特征在于具体按以下步骤进行加工:
1)原料处理:原料处理包括精选、去皮、浸泡等,是燕麦苦荞甜醅加工最基础的环节,它直接影响成品的品质,要分别将苦荞麦和燕麦进行筛选,除杂,清洗,分别去皮/壳,然后燕麦苦荞可分别浸泡,达到最大水份饱和度,并且将麦粒用手捏碎,保证没有硬的芯; 2)蒸煮:该环节主要是要将泡好的麦粒中的水分进行沥除,并且在常温下进行蒸煮,蒸煮时长为30-40分钟,蒸煮需要保证麦粒熟透,没有生心,并且麦粒饱满,做到稀疏但不糊,松软而不烂,质地均匀,没有局部的过干或者过烂; 3)混匀:将苦荞麦和燕麦按1∶4的配比混合,利用两者各自的优势进行营养、加工特效、作用的互补,以保证产品能够在风味和品质上做到最佳; 4)冷却:就是将蒸煮好、混匀的材料晾冷到30℃左右,冷却分自然晾冷和无菌水淋冷,生产量小时用前者,生产量大时用后者; 5)接种发酵:该过程是决定着燕麦苦荞甜醅的口感,加入甜酒曲,发酵温度保持在 28℃,发酵时间48h左右,发酵温度对产品品质有很大的影响,较低的温度会使得糖化酶和酒化酶的发酵速度变得越慢,合适的温度能够保证酵母的发酵速度,也能够防止高温致使原料变质,因此发酵温度需要进行严格的控制; 6)调配:通过添加糖、柠檬酸调配口味,同时保持固形物≥50%,PH值4.6以下; 7)杀菌:采用75℃水浴,保持30min,然后快速降温,可最大限度保持产品原有的品质,同时成品保质期达12个月以上。
2.根据权利要求书1所述的燕麦苦荞甜醅的加工方法,其特征在于,步骤1)中,燕麦和苦荞分别进行处理,包括去皮、浸泡时间等。
3.根据权利要求书1所述的燕麦苦荞甜醅的加工方法,其特征在于,步骤3)、4)、5)中,苦荞和燕麦按1∶4的配比进行混合,同时发酵,发酵温度保持在 28℃,发酵时间48h左右。
4.根据权利要求书1所述的燕麦苦荞甜醅的加工方法,其特征在于,步骤6)中,通过添加糖、柠檬酸进行调配,同时保持固形物≥50%,PH值4.6以下。
5.根据权利要求书1所述的燕麦苦荞甜醅的加工方法,其特征在于,步骤7)中,采用巴氏杀菌(75℃水浴,30min),最大限度保持产品原有的品质,同时保质期达12个月以上。
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