CN113712149A - 一种银杏小麦复合面粉及制备方法 - Google Patents
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- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D2/366—Tubers, roots
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
本发明涉及小麦面粉技术领域,具体地说就是一种银杏小麦复合面粉及制备方法。一种银杏小麦复合面粉,包括如下重量分数的原料:银杏粉4~6%、螺旋藻粉1~2%、燕麦粉3~5%、大豆粉1~2%、淮山药细粉1~1.5%、荔枝皮细粉0.5~1.2%、粳米粉5~10%、樱桃枝叶细粉0.2~0.5%,余量为小麦粉。一种银杏小麦复合面粉的制备方法,包括以下步骤:S1、原料准备;S2、原料清洗;S3、小麦粉研磨;S4、物料混合;S5、产品包装。本申请的银杏小麦复合面粉能够提高复合面粉中的不饱和脂肪酸含量,使复合面粉能够降低血脂和胆固醇,有效促进食用者的心脑血管健康;同时,复合小麦粉中还加入淮山药细粉、荔枝皮细粉、粳米粉和樱桃枝叶细粉,使复合小麦粉具有暖胃健脾的功能,促进消化。
Description
技术领域
本发明涉及小麦面粉技术领域,具体地说就是一种银杏小麦复合面粉及制备方法。
背景技术
面粉是一种由小麦磨成的粉状物,按面粉中蛋白质含量的多少,可以分为高筋面粉、中筋面粉、低筋面粉及无筋面粉,面粉是中国北方大部分地区的主食,用面粉制成的食物品种繁多,花样百出,风味迥异。并且人们的日常饮食中离不开面粉制品,主食、糕点、粥品,传统面粉制品是直接提供给人体的能量,过量摄入就会转化为脂肪聚积在体内各器脏、血管与皮下,导致人体肥胖,因此对传统面粉的成分进行改良,促进食用者的身体健康十分必要。
发明内容
为解决上述传统面粉食用容易导致人体内脂高、影响人身体健康的问题,本发明提供了一种银杏小麦复合面粉及制备方法。
本发明解决其技术问题所采取的技术方案是:一种银杏小麦复合面粉,包括如下重量分数的原料:银杏粉4~6%、螺旋藻粉1~2%、燕麦粉3~5%、大豆粉1~2%、淮山药细粉1~1.5%、荔枝皮细粉0.5~1.2%、粳米粉5~10%、樱桃枝叶细粉0.2~0.5%,余量为小麦粉。
作为优化,所述的复合面粉的粒度为100~140目。
作为优化,所述的银杏粉5%、螺旋藻粉1.5%、燕麦粉4%、大豆粉1.5%、淮山药细粉1.2%、粳米粉7%、樱桃枝叶细粉0.3%、小麦粉79.5%。
作为优化,所述的粳米粉的制备方法为:
S1、原料I准备:将粳米洗净,晾干,备用;
S2、原料II准备:准备粳米重量1/3~1/2的生姜、苹果切丝,备用,其中生姜与苹果的重量比为1~1.5:0.5~1;
S3、原料I焙制:将步骤S1中的粳米下入铁锅中,小火翻炒,直至粳米表面呈淡黄色后关火,停止翻炒;
S4、原料混合:待步骤S3中的粳米晾晾至室温,将步骤S2中的生姜丝和苹果丝加入到步骤S3中进行翻拌均匀,放置1~1.5h;
S5、混合原料焙制:将步骤S4中的混合物进行小火翻炒,直至姜丝与苹果丝炒干,粳米呈焦黄色,关火;
S6、粳米研磨:对步骤S5中的原料进行过滤,将姜丝和苹果丝去除,对粳米进行研磨,制成粳米粉,粳米粉粒度为120~140目。
作为优化,所述的樱桃枝叶细粉制备方法为:
S1、原料准备:取新鲜樱桃枝叶切1~3cm段,晾干备用;
S2、原料蒸制:将步骤S1中的樱桃枝叶段进行蒸制2~3h,晾干后备用;
S3、原料烘干:将步骤S2中的晾干的樱桃枝叶段进行烘干,烘干至含水量为7~10%;
S4、研磨:将步骤S3中得到的烘干的樱桃枝叶加入0.2~0.3倍的陈皮进行混合破碎、研磨,研磨至100~110目。
作为优化,所述的荔枝皮细粉的制备方法为:
S1、原料焙制:将新鲜荔枝皮放入铁锅中,小火翻炒至荔枝皮可捏碎的程度,关火;
S2、研碎:将步骤S1得到的干荔枝皮进行打碎成小颗粒;
S3、荔枝皮汤制备:将步骤S2中得到的碎荔枝皮放置于铁锅中,加入30~50倍重量份数的蒸馏水进行煮制,水开后继续加热,直至熬制成10倍于荔枝皮重量的荔枝皮汤,关火;
S4、荔枝皮汤膏制备:待步骤S3的荔枝皮汤降温至75~90℃,过滤,将同样重量的小麦粉与荔枝皮清汤混合,搅拌均匀,备用;
S5、荔枝皮细粉制备:将步骤S4中的荔枝皮汤膏放置于托盘上进行晾干,放置厚度为2~4cm,荔枝皮汤膏晾干后,放入研磨机中进行研磨,研磨至100~120目。
一种银杏小麦复合面粉的制备方法,包括上述任意一项所述的复合面粉,包括以下步骤:
S1、原料准备:准备小麦进行清理,筛去异物后备用;
S2、原料清洗:将步骤S1中筛选后的小麦进行清洗,备用;
S3、小麦粉研磨:将步骤S2得到的小麦进行研磨,研磨至粒度为100~140目,再进行比重去石;
S4、物料混合:将步骤S3中得到的小麦粉与步骤1~5中其他物料进行搅拌混合均匀,备用;
S5、产品包装:将步骤S4中得到的复合面粉进行分袋包装,即得。
本方案的有益效果是,一种银杏小麦复合面粉及制备方法,具有以下有益之处:
(1)在复合面粉中加入银杏粉,使本申请的面粉具有降低胆固醇的作用,长期食用能够有效提高食用者的身体素质,有效缓解中老年人动脉硬化的情况;
(2)在复合面粉中加入螺旋藻粉,螺旋藻富含高质量的蛋白质、γ-亚麻酸的脂肪酸、类胡萝卜素、维生素,以及多种微量元素如铁、碘、硒、锌等,使复合小麦粉营养全面;
(3)在复合面粉中加入燕麦粉和大豆粉,提高面粉中的纤维含量;同时,燕麦中含有丰富的不饱和脂肪酸,其中亚油酸占脂肪酸总量的38~52%,具有明显的降血脂作用,促进食用者的心脑血管健康;
(4)加入淮山药细粉复配荔枝皮细粉,淮山药具有补脾补气的作用,荔枝皮能够助消化,二者相辅相成,能够促进食用者的脾胃健康;
(5)加入樱桃枝叶细粉,樱桃枝叶具有温中行气的作用,可以缓解食用者胃寒的症状,樱桃枝叶与荔枝皮能够共同作用于食用者的胃脘部分,提高食用者的胃部消化能力,促进食用者的脾胃健康;
(6)在复合面粉中加入粳米粉,粳米具有养阴生津、除烦止渴、健脾胃的作用,在粳米粉的制备过程中,加入苹果丝和姜丝,促进粳米的暖胃健脾作用;
(7)在制备粳米粉时,将炒干的粳米与姜丝和苹果丝混合,促进粳米对姜丝和苹果丝内汁液和有效成分的吸收,提高粳米的食疗效果;
本申请的银杏小麦复合面粉中,加入银杏粉、螺旋藻粉、燕麦粉和大豆粉,提高复合面粉中的不饱和脂肪酸含量,使复合面粉能够降低血脂和胆固醇,有效促进食用者的心脑血管健康;同时,复合小麦粉中还加入淮山药细粉、荔枝皮细粉、粳米粉和樱桃枝叶细粉,使复合小麦粉具有暖胃健脾的功能,促进消化。
具体实施方式
实施例1:
一种银杏小麦复合面粉,包括如下重量分数的原料:银杏粉4%、螺旋藻粉1%、燕麦粉3%、大豆粉1%、淮山药细粉1%、荔枝皮细粉0.5%、粳米粉5%、樱桃枝叶细粉0.2%,余量为小麦粉。
所述的复合面粉的粒度为100目。
所述的粳米粉的制备方法为:
S1、原料I准备:将粳米洗净,晾干,备用;
S2、原料II准备:准备粳米重量1/3的生姜、苹果切丝,备用,其中生姜与苹果的重量比为1:0.5;
S3、原料I焙制:将步骤S1中的粳米下入铁锅中,小火翻炒,直至粳米表面呈淡黄色后关火,停止翻炒;
S4、原料混合:待步骤S3中的粳米晾晾至室温,将步骤S2中的生姜丝和苹果丝加入到步骤S3中进行翻拌均匀,放置1h;
S5、混合原料焙制:将步骤S4中的混合物进行小火翻炒,直至姜丝与苹果丝炒干,粳米呈焦黄色,关火;
S6、粳米研磨:对步骤S5中的原料进行过滤,将姜丝和苹果丝去除,对粳米进行研磨,制成粳米粉,粳米粉粒度为120目。
所述的樱桃枝叶细粉制备方法为:
S1、原料准备:取新鲜樱桃枝叶切1cm段,晾干备用;
S2、原料蒸制:将步骤S1中的樱桃枝叶段进行蒸制2h,晾干后备用;
S3、原料烘干:将步骤S2中的晾干的樱桃枝叶段进行烘干,烘干至含水量为7%;
S4、研磨:将步骤S3中得到的烘干的樱桃枝叶加入0.2倍的陈皮进行混合破碎、研磨,研磨至100目。
所述的荔枝皮细粉的制备方法为:
S1、原料焙制:将新鲜荔枝皮放入铁锅中,小火翻炒至荔枝皮可捏碎的程度,关火;
S2、研碎:将步骤S1得到的干荔枝皮进行打碎成小颗粒;
S3、荔枝皮汤制备:将步骤S2中得到的碎荔枝皮放置于铁锅中,加入30倍重量份数的蒸馏水进行煮制,水开后继续加热,直至熬制成10倍于荔枝皮重量的荔枝皮汤,关火;
S4、荔枝皮汤膏制备:待步骤S3的荔枝皮汤降温至75℃,过滤,将同样重量的小麦粉与荔枝皮清汤混合,搅拌均匀,备用;
S5、荔枝皮细粉制备:将步骤S4中的荔枝皮汤膏放置于托盘上进行晾干,放置厚度为3cm,荔枝皮汤膏晾干后,放入研磨机中进行研磨,研磨至100目。
一种银杏小麦复合面粉的制备方法,包括上述任意一项所述的复合面粉,包括以下步骤:
S1、原料准备:准备小麦进行清理,筛去异物后备用;
S2、原料清洗:将步骤S1中筛选后的小麦进行清洗,备用;
S3、小麦粉研磨:将步骤S2得到的小麦进行研磨,研磨至粒度为100目,再进行比重去石;
S4、物料混合:将步骤S3中得到的小麦粉与步骤1~5中其他物料进行搅拌混合均匀,备用;
S5、产品包装:将步骤S4中得到的复合面粉进行分袋包装,即得。
实施例2:
一种银杏小麦复合面粉,包括如下重量分数的原料:银杏粉6%、螺旋藻粉2%、燕麦粉5%、大豆粉2%、淮山药细粉1.5%、荔枝皮细粉1.2%、粳米粉10%、樱桃枝叶细粉0.5%,余量为小麦粉。
所述的复合面粉的粒度为140目。
所述的粳米粉的制备方法为:
S1、原料I准备:将粳米洗净,晾干,备用;
S2、原料II准备:准备粳米重量1/2的生姜、苹果切丝,备用,其中生姜与苹果的重量比为1.5:1;
S3、原料I焙制:将步骤S1中的粳米下入铁锅中,小火翻炒,直至粳米表面呈淡黄色后关火,停止翻炒;
S4、原料混合:待步骤S3中的粳米晾晾至室温,将步骤S2中的生姜丝和苹果丝加入到步骤S3中进行翻拌均匀,放置1.5h;
S5、混合原料焙制:将步骤S4中的混合物进行小火翻炒,直至姜丝与苹果丝炒干,粳米呈焦黄色,关火;
S6、粳米研磨:对步骤S5中的原料进行过滤,将姜丝和苹果丝去除,对粳米进行研磨,制成粳米粉,粳米粉粒度为140目。
所述的樱桃枝叶细粉制备方法为:
S1、原料准备:取新鲜樱桃枝叶切3cm段,晾干备用;
S2、原料蒸制:将步骤S1中的樱桃枝叶段进行蒸制3h,晾干后备用;
S3、原料烘干:将步骤S2中的晾干的樱桃枝叶段进行烘干,烘干至含水量为10%;
S4、研磨:将步骤S3中得到的烘干的樱桃枝叶加入0.3倍的陈皮进行混合破碎、研磨,研磨至110目。
,所述的荔枝皮细粉的制备方法为:
S1、原料焙制:将新鲜荔枝皮放入铁锅中,小火翻炒至荔枝皮可捏碎的程度,关火;
S2、研碎:将步骤S1得到的干荔枝皮进行打碎成小颗粒;
S3、荔枝皮汤制备:将步骤S2中得到的碎荔枝皮放置于铁锅中,加入50倍重量份数的蒸馏水进行煮制,水开后继续加热,直至熬制成10倍于荔枝皮重量的荔枝皮汤,关火;
S4、荔枝皮汤膏制备:待步骤S3的荔枝皮汤降温至90℃,过滤,将同样重量的小麦粉与荔枝皮清汤混合,搅拌均匀,备用;
S5、荔枝皮细粉制备:将步骤S4中的荔枝皮汤膏放置于托盘上进行晾干,放置厚度为4cm,荔枝皮汤膏晾干后,放入研磨机中进行研磨,研磨至120目。
一种银杏小麦复合面粉的制备方法,包括上述任意一项所述的复合面粉,包括以下步骤:
S1、原料准备:准备小麦进行清理,筛去异物后备用;
S2、原料清洗:将步骤S1中筛选后的小麦进行清洗,备用;
S3、小麦粉研磨:将步骤S2得到的小麦进行研磨,研磨至粒度为140目,再进行比重去石;
S4、物料混合:将步骤S3中得到的小麦粉与步骤1~5中其他物料进行搅拌混合均匀,备用;
S5、产品包装:将步骤S4中得到的复合面粉进行分袋包装,即得。
实施例3:
一种银杏小麦复合面粉,包括如下重量分数的原料:银杏粉5%、螺旋藻粉1.5%、燕麦粉4%、大豆粉1.5%、淮山药细粉1.3%、荔枝皮细粉1%、粳米粉8%、樱桃枝叶细粉0.4%,余量为小麦粉。
所述的复合面粉的粒度为120目。
所述的粳米粉的制备方法为:
S1、原料I准备:将粳米洗净,晾干,备用;
S2、原料II准备:准备粳米重量0.4倍的生姜、苹果切丝,备用,其中生姜与苹果的重量比为1:1;
S3、原料I焙制:将步骤S1中的粳米下入铁锅中,小火翻炒,直至粳米表面呈淡黄色后关火,停止翻炒;
S4、原料混合:待步骤S3中的粳米晾晾至室温,将步骤S2中的生姜丝和苹果丝加入到步骤S3中进行翻拌均匀,放置1.3h;
S5、混合原料焙制:将步骤S4中的混合物进行小火翻炒,直至姜丝与苹果丝炒干,粳米呈焦黄色,关火;
S6、粳米研磨:对步骤S5中的原料进行过滤,将姜丝和苹果丝去除,对粳米进行研磨,制成粳米粉,粳米粉粒度为120目。
所述的樱桃枝叶细粉制备方法为:
S1、原料准备:取新鲜樱桃枝叶切2cm段,晾干备用;
S2、原料蒸制:将步骤S1中的樱桃枝叶段进行蒸制2.5h,晾干后备用;
S3、原料烘干:将步骤S2中的晾干的樱桃枝叶段进行烘干,烘干至含水量为8%;
S4、研磨:将步骤S3中得到的烘干的樱桃枝叶加入0.2~0.3倍的陈皮进行混合破碎、研磨,研磨至110目。
所述的荔枝皮细粉的制备方法为:
S1、原料焙制:将新鲜荔枝皮放入铁锅中,小火翻炒至荔枝皮可捏碎的程度,关火;
S2、研碎:将步骤S1得到的干荔枝皮进行打碎成小颗粒;
S3、荔枝皮汤制备:将步骤S2中得到的碎荔枝皮放置于铁锅中,加入40倍重量份数的蒸馏水进行煮制,水开后继续加热,直至熬制成10倍于荔枝皮重量的荔枝皮汤,关火;
S4、荔枝皮汤膏制备:待步骤S3的荔枝皮汤降温至80℃,过滤,将同样重量的小麦粉与荔枝皮清汤混合,搅拌均匀,备用;
S5、荔枝皮细粉制备:将步骤S4中的荔枝皮汤膏放置于托盘上进行晾干,放置厚度为2cm,荔枝皮汤膏晾干后,放入研磨机中进行研磨,研磨至110目。
一种银杏小麦复合面粉的制备方法,包括上述任意一项所述的复合面粉,包括以下步骤:
S1、原料准备:准备小麦进行清理,筛去异物后备用;
S2、原料清洗:将步骤S1中筛选后的小麦进行清洗,备用;
S3、小麦粉研磨:将步骤S2得到的小麦进行研磨,研磨至粒度为120目,再进行比重去石;
S4、物料混合:将步骤S3中得到的小麦粉与步骤1~5中其他物料进行搅拌混合均匀,备用;
S5、产品包装:将步骤S4中得到的复合面粉进行分袋包装,即得。
上述具体实施方式仅是本发明的具体个案,本发明的专利保护范围包括但不限于上述具体实施方式的产品形态和式样,任何符合本发明权利要求书的一种银杏小麦复合面粉及制备方法且任何所属技术领域的普通技术人员对其所做的适当变化或修饰,皆应落入本发明的专利保护范围。
Claims (6)
1.一种银杏小麦复合面粉,其特征在于:包括如下重量分数的原料:银杏粉4~6%、螺旋藻粉1~2%、燕麦粉3~5%、大豆粉1~2%、淮山药细粉1~1.5%、荔枝皮细粉0.5~1.2%、粳米粉5~10%、樱桃枝叶细粉0.2~0.5%,余量为小麦粉。
2.根据权利要求1所述的一种银杏小麦复合面粉,其特征在于:所述的复合面粉的粒度为100~140目。
3.根据权利要求1所述的一种银杏小麦复合面粉及制备方法,其特征在于:所述的银杏粉5%、螺旋藻粉1.5%、燕麦粉4%、大豆粉1.5%、淮山药细粉1.2%、荔枝皮细粉0.8%、粳米粉7%、樱桃枝叶细粉0.3%、小麦粉78.7%。
4.根据权利要求1所述的一种银杏小麦复合面粉,其特征在于:所述的粳米粉的制备方法为:
S1、原料I准备:将粳米洗净,晾干,备用;
S2、原料II准备:准备粳米重量1/3~1/2的生姜、苹果切丝,备用,其中生姜与苹果的重量比为1~1.5:0.5~1;
S3、原料I焙制:将步骤S1中的粳米下入铁锅中,小火翻炒,直至粳米表面呈淡黄色后关火,停止翻炒;
S4、原料混合:待步骤S3中的粳米晾晾至室温,将步骤S2中的生姜丝和苹果丝加入到步骤S3中进行翻拌均匀,放置1~1.5h;
S5、混合原料焙制:将步骤S4中的混合物进行小火翻炒,直至姜丝与苹果丝炒干,粳米呈焦黄色,关火;
S6、粳米研磨:对步骤S5中的原料进行过滤,将姜丝和苹果丝去除,对粳米进行研磨,制成粳米粉,粳米粉粒度为120~140目。
5.根据权利要求1所述的一种银杏小麦复合面粉,其特征在于:所述的樱桃枝叶细粉制备方法为:
S1、原料准备:取新鲜樱桃枝叶切1~3cm段,晾干备用;
S2、原料蒸制:将步骤S1中的樱桃枝叶段进行蒸制2~3h,晾干后备用;
S3、原料烘干:将步骤S2中的晾干的樱桃枝叶段进行烘干,烘干至含水量为7~10%;
S4、研磨:将步骤S3中得到的烘干的樱桃枝叶加入0.2~0.3倍的陈皮进行混合破碎、研磨,研磨至100~110目。
6.一种银杏小麦复合面粉的制备方法,包括权利要求1~5任意一项所述的复合面粉,其特征在于:包括以下步骤:
S1、原料准备:准备小麦进行清理,筛去异物后备用;
S2、原料清洗:将步骤S1中筛选后的小麦进行清洗,备用;
S3、小麦粉研磨:将步骤S2得到的小麦进行研磨,研磨至粒度为100~140目,再进行比重去石;
S4、物料混合:将步骤S3中得到的小麦粉与步骤1~5中其他物料进行搅拌混合均匀,备用;
S5、产品包装:将步骤S4中得到的复合面粉进行分袋包装,即得。
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