CN113508884B - 一种纯杂粮面条的制备方法 - Google Patents
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Abstract
本发明提供一种纯杂粮面条的制备方法，配制直支比在0.18～0.22之间的杂粮复配粉，通过螺杆挤压得到面条。通过复配杂粮粉改善杂粮加工过程产生的蒸煮损失率高、断条率高等问题，提高面条成型后的粘度、韧性，使得纯杂粮面条的适口性更强，并且为扩大杂粮的应用范围和开发新型杂粮食品提供了一定依据。
Description
技术领域
本发明属于食品生产加工技术领域，涉及面条，尤其是一种纯杂粮面条的制备方法，。
背景领域
杂粮通常是指除水稻、小麦、大豆、玉米和薯类五大作物以外的粮豆作物，包括荞麦、燕麦、黎麦、青稞、小米、马铃薯、甘薯等。杂粮作物，其种植范围非常广，营养成分丰富，具有淀粉、蛋白、油脂、黄酮、β-葡聚糖等营养保健成分。杂粮通常都具有较低的血糖生成指数(GI值)，有利于肥胖、糖尿病、高血脂症等慢性代谢性疾病患者的健康。杂粮不仅能促进肠道消化吸收、辅助降血脂、降血糖、降低胆固醇，还具有改善肠道菌群、预防肠道疾病以及抗氧化作用的效果。
但是天然杂粮淀粉具有抗剪切性和热稳定性低的缺点，这使得天然杂粮在某些加工方式的应用上并不是最佳的原材料。并且，未经复配处理的杂粮制作的纯杂粮面条蒸煮损失率高，市场上现有的纯杂粮面条大多添加了小麦粉等其他辅料，从而降低纯杂粮面条的蒸煮损失率。但是这会导致杂粮面条纯度降低，人群摄入的膳食纤维量也会降低。
发明内容
为了弥补以上不足，本发明提供了一种纯杂粮面条的制备方法，目的是为了改善纯杂粮面条蒸煮损失率高以及现有市场上纯杂粮面条产品缺失的问题。
本发明是通过以下技术方案实现的：
本发明提供一种纯杂粮面条及其制备方法，包括如下几个步骤：
1)精选杂粮原料，将筛选后的原料分别用自来水和纯净水清洗，后沥水除去多余水分，获得预处理原料；
2)将步骤1)中处理后的原料进行干燥后利用高速万能粉碎机进行粉碎处理，获得不同杂粮粉；
3)测定步骤2)中得到杂粮粉的如下四种指标：总淀粉含量、直链淀粉含量、支链淀粉含量、直支比；
4)将步骤2)中得到的多种杂粮粉进行复配、混匀；
5)测定步骤4)中得到复配杂粮粉的如下四种指标：总淀粉含量、直链淀粉含量、支链淀粉含量、直支比，并且挑选直支比在0.18～0.22之间的复配粉；
6)挤压处理：将步骤4)所得原料喂入双螺旋挤压机，在螺杆转速60～80r/min、挤压温度90～95℃、水分含量30～40％的挤压条件下对杂粮粉进行挤压。
所述杂粮原料包括荞麦、燕麦、黎麦、青稞、绿豆、小米、马铃薯、甘薯中的一种或多种组合。
所述筛选原料，是去除原料中碎石、土块、异种粒、虫蚀粒、不完善粒、破损粒、斑病粒，获得筛选后的原料。
所述清洗是先用自来水对原料清洗2-3遍，或采用杂粮自动清洗机对原料进行清洗，再用纯净水冲洗1遍。
所述粉碎处理是控制粉碎后的原料为过筛100目的细粉。
与现有技术相比，本发明的有益效果在于：
通过复配杂粮粉改善杂粮加工过程产生的蒸煮损失率高、断条率高等问题，提高面条成型后的粘度、韧性，使得纯杂粮面条的适口性更强，并且为扩大杂粮的应用范围和开发新型杂粮食品提供了一定依据。
具体实施方式
下面通过具体实施例对本发明作进一步详述，以下实施例只是描述性的，不是限定性的，不能以此限定本发明的保护范围。
实施例1
一种纯杂粮面条及其制备方法，包括如下几个步骤：
1)原料预处理：精选杂粮原料，将筛选后荞麦、藜麦和绿豆原料分别用自来水和纯净水清洗2-3次后，后沥水除去多余水分，获得预处理原料；或采用杂粮自动清洗机对原料进行清洗，再用纯净水冲洗1遍。
2)将步骤1)中处理后的原料进行干燥后利用高速万能粉碎机进行粉碎处理，获得100目的不同杂粮粉；
3)测定步骤2)中得到杂粮粉的如下四种指标：总淀粉含量、直链淀粉含量、支链淀粉含量、直支比；
4)将步骤2)中得到的多种杂粮粉按照质量比绿豆：藜麦：荞麦＝25：7：25进行复配、混匀，得到直支比为0.18的复配粉。
5)挤压处理：将步骤4)所得原料喂入双螺旋挤压机，在螺杆转速60r/min、挤压温度95℃、水分含量30％的挤压条件下对杂粮粉进行挤压。
步骤3)中所述总淀粉含量的测定参照《GB/T 5009.9-2008食品中淀粉的测定》，并转化为干基。所述直链淀粉含量的测定参照《GB/T 15683-2008大米直链淀粉含量的测定》。所述支链淀粉含量，表示为干基总淀粉含量(g/1008)-干基直链淀粉含量(g/100x)。中直支比表示为直链淀粉干基含量(g/1000)/支链淀粉干基含量(g/1000)。
实施例2
与实施例1的区别在于：按照质量比绿豆：藜麦：荞麦＝25：3：25进行复配、混匀，得到直支比为0.20的复配粉。
实施例3
与实施例1的区别在于：按照质量比绿豆：藜麦：荞麦＝3：1：12进行复配、混匀，得到直支比为0.22的复配粉。
对比例1
与实施例1的区别在于：按照质量比绿豆：藜麦：荞麦＝25：85：25进行复配、混匀，得到直支比为0.12的复配粉。
对比例2
与实施例1的区别在于：按照质量比绿豆：藜麦：荞麦＝25：46：25进行复配、混匀，得到直支比为0.14的复配粉。
对比例3
与实施例1的区别在于：按照质量比绿豆：藜麦：荞麦＝1：1：26进行复配、混匀，得到直支比为0.24的复配粉。
实施例1-3与对比例1-3复配杂粮粉淀粉糊透明度结果见表1。
影响食品加工品质的重要因素之一是淀粉糊的透明度，它受淀粉的来源分子结构、直链淀粉与支链淀粉的比例的影响，此外，淀粉的凝沉和胶凝作用也会影响到淀粉糊的透明度。由表1分析结果显示随着直支比的升高，透明度会随之减小。从总体上来看，实施例的淀粉糊透过率较对比例淀粉糊透明度高。这可能是因为不同复配粉淀粉经糊化溶出的直链淀粉分子易相互缔合成凝胶束，这导致光线在透过淀粉糊时发生散射和折射，从而降低了淀粉糊的透明度，使得透明度随直链淀粉含量的增加而降低。
表1
实施例1-3与对比例1-3复配杂粮粉热力学特性结果见表2。
表2
| 直支比 | 峰值温度(℃) | 焓值(J/g) | |
| 对比例1 | 0.12 | 100.93 | 237.91 |
| 对比例2 | 0.14 | 102.39 | 306.83 |
| 实施例1 | 0.18 | 105.37 | 328.83 |
| 实施例2 | 0.20 | 106.72 | 331.96 |
| 实施例3 | 0.22 | 106.97 | 347.25 |
| 对比例3 | 0.24 | 107.31 | 351.78 |
由表2分析结果显示随着直支比的升高，杂粮复配粉峰值温度升高，并且需要更多的糊化焓值。这可能是因为直链淀粉糊化所需温度较高，而支链含量较多的淀粉会导致峰值温度降低，这是淀粉之间的氢键减少所导致的。在支链淀粉构成淀粉的结晶区，一般情况下支链淀粉的结构往往可以通过淀粉的糊化性质进行表示，淀粉颗粒的微晶束之间以氢键连接，在淀粉糊化过程中水分子会进入微晶束结构中使得淀粉颗粒被破坏，糊化焓代表破坏淀粉颗粒所需要的能量，糊化焓升高表明破坏双螺旋结构与微晶束所需的能量增大。
实施例1-3与对比例1-3复配杂粮面条蒸煮品质结果见表3。
表3
由表3分析结果显示对比例较实施例所制作的杂粮复配面条蒸煮损失率较高，在10％以上，断条率较高，干物质吸水率较低。当杂粮复配粉中淀粉直支比为0.18时，蒸煮损失率较直支比为0.12时降低了2.87％，断条率降低了12.66％，干物质吸水率升高了2.81％。这是因为，在一定的范围内，杂粮复配粉淀粉直支比增大，杂粮复配面条内部结构变得紧密且均一，分子网状骨架所支撑的结构坚韧不易断裂，内部大分子物质及进入内部的水分被牢牢地锁住而保留在重组杂粮复配面条内部分子结构间，从而使干物质吸水率增大，蒸煮损失率及断条率降低。
实施例1-3与对比例1-3复配杂粮面条质构结果见表4。
表4
| 直支比 | 硬度(g) | 弹性(g) | 咀嚼性(g) | |
| 对比例1 | 0.12 | 23800.12 | 0.86 | 16730.62 |
| 对比例2 | 0.14 | 27126.40 | 0.90 | 19842.61 |
| 实施例1 | 0.18 | 32144.57 | 0.91 | 25021.46 |
| 实施例2 | 0.20 | 33968.22 | 0.94 | 27579.55 |
| 实施例3 | 0.22 | 31379.48 | 0.93 | 24760.84 |
| 对比例3 | 0.24 | 27863.39 | 0.88 | 21666.82 |
由表4分析结果可以看出对比例较实施例所制作的杂粮复配面硬度、咀嚼性较低。随着杂粮复配粉淀粉直支比的升高，杂粮复配面条的硬度、咀嚼度增大，分别增到33968.22g及27579.55g；弹性呈先上升后降低的现象。随着支/直链比的下降，杂粮复配面条内部组分结合度增大，结构致密性增加，导致硬度及咀嚼性增大。这是由于支链淀粉分支大，可使大分子有一定的柔顺性，而直链淀粉分支小，属于线性聚合物，但当直链淀粉比例过大时，对杂粮复配面条的弹性有消极影响。从质构结果来看，当杂粮复配粉淀粉直支比为0.18～0.22时，杂粮复配面条质构品质较佳。
复配杂粮面条感官评价表见表5。
表5
实施例1-3与对比例1-3复配杂粮面条感官评价结果见表6。
表6
由表6可知实施例1-3与对比例1-3复配杂粮面条的综合评分分别为：对比例1面条66分，对比例2面条为73分，对比例3面条为79分，实施例1面条为87分，实施例2面条为91分，实施例3面条为92分。实施例面条各项评分较对比例面条较高，大众接受度高，综合评分高。实施例挤压杂粮面条色彩饱满、表面光滑、结构较紧实且入口润滑，不粘牙；对比例挤压制作的杂粮面条口感较顺滑，色彩较饱满，面条稍发软或硬，感官评分较低。
以上所述仅为本发明的优选实施方式而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (1)
1.一种纯杂粮面条的制备方法，其特征在于：配制直支比在0.20~0.22之间的杂粮复配粉，通过螺杆挤压得到面条，所述的直支比在0.20~0.22之间的杂粮复配粉为绿豆、藜麦、荞麦的复配粉，绿豆、藜麦、荞麦的质量比为3-25：1-3：12-25，螺杆挤压的条件为：螺杆转速60~80r/min、挤压温度90~95℃、水分含量30~40%。
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