CN112931773B - 一种利用微波熟化降低米面食品中果聚糖含量的方法 - Google Patents
一种利用微波熟化降低米面食品中果聚糖含量的方法 Download PDFInfo
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Abstract
本发明公开了一种利用微波熟化降低米面食品中果聚糖含量的方法,属于食品加工技术领域。本发明通过采用微波熟化制备发酵米面品,可有效降解发酵米面食品中的果聚糖。与传统蒸制相较,采用本发明所述方法可显著降低发酵食品中果聚糖的含量,有效缓解肠易激综合征(IBS)患者对食用发酵米面食品的肠应激敏感性,满足特殊人群日常饮食需求,且工艺简便,加工绿色环保,适用于大规模工业化生产。
Description
技术领域
本发明涉及一种利用微波熟化降低米面食品中果聚糖含量的方法,属于食品加工技术领域。
背景技术
FODMAPs包含可发酵的低聚糖(Fermentable Oligosaccharides)、二糖(Disaccharides)、单糖(Monosaccharides)和多元醇(Polyols)。FODMAPs的摄入可能会对肠易激综合征(IBS)患者产生不良影响,其作用机制主要为:FODMAPs可导致水向肠腔内渗透并滞留,且在肠道细菌的作用下会快速发酵产生气体,引起肠道扩张、肿胀和不适,连同其他外周与中枢诱发因素共同引发胃肠道症状,如疼痛、腹胀、恶心和排便习惯不良。其中,果聚糖作为可发酵低聚糖,是一种典型的FODMAPs类物质。果聚糖在谷物食品中广泛存在,以小麦为例,果聚糖含量约占小麦中FODMAPs类物质总量的60~90%,是小麦基质产品中的最具代表性的FODMAPs类物质。研究表明,IBS患者果聚糖摄入量应低于0.3g/餐。小麦基质产品是富含营养的主食,但其果聚糖含量远远超出IBS患者的摄入临界值。传统发酵米面食品是国人饮食结构的重要组成部分,避免食用可导致营养不足,因此需要降低其果聚糖含量。
现有的降低食品中果聚糖的方法主要有以下3种:1.选择果聚糖含量低的原料品种加工制作产品,如斯佩尔特小麦(Spelt)中果聚糖的含量低于硬红春小麦、软白冬小麦等现代小麦品种中的果聚糖,可用于制作低果聚糖含量的斯佩尔特面包;2.不同食品加工方式可影响产品中果聚糖的含量,如产品经水浴加热处理后,其所含水溶性果聚糖溶出,从而导致产品中果聚糖含量显著下降;3.采用生物发酵技术降低小麦基质产品中的果聚糖含量。Struyf N等人在Food Microbiol,2018,76(DEC.):135-145的研究表明,采用马克斯克鲁维酵母发酵2.5小时,制得的面包中果聚糖含量可降低90%以上。但由于马克斯克鲁维酵母产气量不足,通常需要与酿酒酵母进行协同发酵。Fraberger V等人在Nutrients,2018,10(9):1247的研究结果表明,使用从传统酸面团中分离得到的酿酒酵母进行发酵,同样可降低面包中的果聚糖含量。然而用酿酒酵母发酵时,为达到足够的降解效果,需要延长发酵时间,不仅对产品的质构有影响,还导致生产时间长,生产过程繁琐。
通过改变加工方式来降解小麦基质食品中的果聚糖是最直接有效的方法,但传统水洗方式不适用于米面食品的加工。因此,探索针对低FODMAPs类米面食品的新型加工方式,在实现有效辅助降解果聚糖的同时保证生产过程经济高效、清洁环保,是IBS患者的特殊主食实现工业化生产所必需解决的问题之一。
发明内容
技术问题:
本发明通过特定微波功率和熟化时间制备发酵米面食品,可有效降解发酵米面食品中的果聚糖。与传统发酵食品的蒸制熟化方法相较,采用本发明所述方法可显著降低发酵食品中果聚糖的含量,有效缓解肠易激综合征(IBS)患者对发酵米面食品的肠应激敏感性,产品风味口感佳,满足特殊人群日常饮食需求,且生产过程具备工业化可行性。
技术方案:
本发明的目的是提供一种利用微波熟化降低米面食品中果聚糖含量的方法,所述方法包括如下步骤:
(1)将面粉、活性干酵母与水混匀,形成浆料;然后置于模具中进行醒发;
(2)将醒发结束后的浆料置于微波炉中进行熟化。
在本发明的一种实施方式中,所述面粉、活性干酵母、水的重量份数比为:(180~220)份:(2~3)份:(120~160)份。
在本发明的一种实施方式中,步骤(2)中醒发的温度为30~40℃、湿度为70~90%。醒发的时间为40~60min。
在本发明的一种实施方式中,步骤(2)中称取浆料的质量为90~110g。
在本发明的一种实施方式中,步骤(3)中微波的功率为4.0~5.5w/g,优选4.0-5.1w/g;微波的处理时间为2~3min。具体可选3min。
在本发明的一种实施方式中,所述浆料中还包括加入(0.8~1.2)重量份数的泡打粉。
在本发明的一种实施方式中,所述面粉可选小麦面粉;所述活性干酵母可选市售安琪高活性干酵母(金色装)。
在本发明的一种实施方式中,所述米面食品包括发糕。
本发明还利用上述方法提供一种低果聚糖含量米面食品;其中,米面食品中的果聚糖含量降低至0.3g/100gDM以下。
本发明还提供一种制备发糕的方法,所述方法包括如下步骤:
(1)制备发糕浆料:
按重量份数称取180~220份小麦面粉、2.0~2.8份活性干酵母、0.8~1.2份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入120~160份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌10~14min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料90~110g,置于模具中震荡排气,在温度为30~40℃、湿度为70~90%的条件下醒发40~60min。将醒发完成的发糕浆料置于微波隧道加热装置中,采用不同功率的微波(4.0~5.1w/g)熟化2~3min,自然冷却4~8min,即得所述低果聚糖含量发糕。
有益效果:
1.有效降低了产品中果聚糖的含量:本发明采用微波熟化制备发糕,可实现降解果聚糖的作用,所得微波熟化发糕中果聚糖含量低于IBS患者的摄入临界值(0.3g/100g),可低至0.166g/100g,且产品感官品质优于传统熟化方式制得产品。
2.缩短生产时间:本发明采用微波熟化制备发糕,可加快发糕熟化过程,同时不需要长时间发酵,生产所需时间短,过程简单,生产效率高。
3.适合工业化生产:本发明采用微波熟化制备发糕,反应灵敏,控制及时,适合自动化和连续化生产。
4.节能环保,清洁卫生:本发明采用微波熟化制备发糕,加热占地面积小,避免环境高温,无污染。
附图说明
图1为不同熟化方式所得发糕中的果聚糖含量对比图。
具体实施方式
本发明涉及的果聚糖含量的测定及分析方法如下:
(1)样品处理:将发糕冷却至室温后置于冻干机内冻干,再用IKA粉碎仪粉碎,连续3次,每次5s,即得粉碎后的发糕样品。
(2)测定果聚糖:使用Megazyme Fructan HK酶测定试剂盒(Megazyme,Bray,Ireland)测定样品中的总果聚糖含量。酶测定基于已建立的标准方法(AOAC方法999.03和AACC方法32.32.01)。
本发明涉及的发糕的弹性、回复性、咀嚼性、硬度测定及分析方法如下:
取所得发糕进行全质构测试分析。具体操作为:探头36R,测试前速度1.00mm/s,测试速度1.70mm/s,测试后速度1.00mm/s,形变量40%,间隔时间5s,压缩2次,每批样品重3次。
实施例1:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取200份小麦面粉、2.4份活性干酵母、1份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入140份温水,于搅拌缸内先低速搅拌至至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为3.4w/g,采取不同的加热时间(1min、2min、3min、5min)进行熟化,自然冷却5min,即得所述低果聚糖含量发糕。
实施例2:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取200份小麦面粉、2.4份活性干酵母、1份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入140份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为4.25w/g,采取不同的加热时间(1min、2min、3min、5min)进行熟化,自然冷却5min,即得所述低果聚糖含量发糕。
实施例3:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取200份小麦面粉、2.4份活性干酵母、1份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入140份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为5.1w/g,采取不同的加热时间(1min、2min、3min、5min)进行熟化,自然冷却5min,即得所述低果聚糖含量发糕。
实施例4:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的蒸制熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取200份小麦面粉、2.4份活性干酵母、1份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入140份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与蒸制熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于蒸箱中加热15min,自然冷却5min,即得所述发糕。
性能探究:
比较实施例1-4所得发糕的果聚糖含量,如图1和表1所示。
表1不同熟化方式所得发糕的果聚糖含量
结果表明,与传统蒸制熟化发糕相比,采用本发明所述方法制得发糕的果聚糖含量显著降低,且低于肠易激综合征患者摄入果聚糖的临界值(0.3g/100gDM)。
取实施例1-4所得发糕进行全质构测试,结果如表2所示。其中,采用1min熟化时间时,实施例1至实施例3所得发糕未完全熟化,采用5min熟化时间时,实施例2和实施例3所得发糕因熟化过度而干硬脱水,均不适合进行测试,也不具备可食用性。结果表明,采用本发明所述方法制得发糕的感官品质优于传统蒸制熟化发糕,其弹性值和回复性值均上升。
表2不同熟化方式所得发糕的全质构检测结果
实施例5:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取180份小麦面粉、2.2份活性干酵母、0.8份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入130份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为4.25w/g,加热时间2min,自然冷却5min,即得所述低果聚糖含量发糕。
实施例6:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取220份小麦面粉、2.7份活性干酵母、1.2份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入150份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为4.25w/g,加热时间3min,自然冷却5min,即得所述低果聚糖含量发糕。
实施例7:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取210份小麦面粉、2.8份活性干酵母、1.1份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入160份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为5.1w/g,加热时间2min,自然冷却5min,即得所述低果聚糖含量发糕。
实施例8:采用市售安琪高活性干酵母(金色装)发酵剂发酵制备的微波熟化发糕
具体实施步骤如下:
(1)制备发糕浆料:
按重量份数称取190份小麦面粉、2份活性干酵母、0.9份泡打粉,置于搅拌缸内低速搅拌混合均匀后,加入120份温水,于搅拌缸内先低速搅拌至产生黏性,再高速搅拌12min,得到制作发糕的浆料;
(2)发糕浆料的醒发与熟化:
称取步骤(1)得到的制作发糕的浆料100g,置于模具中震荡排气,在温度为37℃、湿度为85%的条件下醒发40min。将醒发完成的发糕浆料置于微波隧道加热装置中,设定微波功率为5.1w/g,加热时间3min,自然冷却5min,即得所述低果聚糖含量发糕。
Claims (8)
1.一种利用微波熟化降低米面食品中果聚糖含量的方法,其特征在于,所述方法包括如下步骤:
(1)将面粉、活性干酵母与水混匀,形成浆料;然后置于模具中进行醒发;
(2)将醒发结束后的浆料置于微波炉中进行熟化;
所述微波的功率为4.25-5.1 w/g;
所述微波的处理时间为3min;
米面食品中的果聚糖含量不超过0.3 g/100gDM。
2.根据权利要求1所述的方法,其特征在于,所述面粉、活性干酵母、水的重量份数比为:(180~220)份:(2~3)份:(120~160)份。
3.根据权利要求1所述的方法,其特征在于,醒发的温度为30~40℃。
4.根据权利要求1所述的方法,其特征在于,醒发的湿度为70~90%。
5.根据权利要求1所述的方法,其特征在于,醒发的时间为40~60 min。
6.根据权利要求1-5任一项所述的方法,其特征在于,所述浆料中还包括加入泡打粉。
7.根据权利要求6所述的方法,其特征在于,面粉与泡打粉的重量份数比为:(180~220)份:(0.8~1.2)份。
8.权利要求1-7任一所述方法制备得到的低果聚糖含量米面食品,所述米面食品中的果聚糖含量不超过0.3 g/100gDM。
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