CN113826662A - 一种富含γ-氨基丁酸的非油炸青稞麻花 - Google Patents
一种富含γ-氨基丁酸的非油炸青稞麻花 Download PDFInfo
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Classifications
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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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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/34—Animal material
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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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明涉及一种富含γ‑氨基丁酸的非油炸青稞麻花,其组成成分及重量份数如下:中筋小麦粉50~70份,青稞粉30~50份,发芽青稞粉2~10份,黄油20~27份,鸡蛋9~15份,水42~50份,白砂糖7~7.4份,植物油5~10份,食用盐0.3~0.5份,酵母1.0~1.2份,麻花改良剂0.14~0.2份。青稞含有丰富的β‑葡聚糖、纤维素等。发芽青稞是以富集γ‑氨基丁酸为目的(比青稞中的高了3倍多),从而达到增强产品营养的而作用。本产品最大程度上保留原材料中的营养物质,且口感酥脆爽口,表面色泽均匀,断面孔洞排列细密,总体感官评分为8.5~9.0。
Description
技术领域
本发明属于食品加工技术领域,尤其是一种富含γ-氨基丁酸的非油炸青稞麻花及其制备方法。
背景技术
麻花属于休闲食品,深受我国广大人民的喜爱,凭着其酥脆的特点,畅销全国各地。但是目前市面上的麻花主要是以油炸麻花为主,非油炸麻花产品较少,且对其的研究很少。油炸麻花属于高热量、低营养产品且在生产原理、制作工艺、口感等方面严重同质化。将青稞与发芽青稞作为主要原料制作出营养全面的非油炸麻花,可以对营养失衡状况有所改善,满足现代人追求的营养保健要求。同时,随着人们生活水平的提高,对饮食的要求也不断提升,休闲食品的开发更需向绿色、健康方向发展。
青稞又名裸大麦、元麦、米大麦,属禾本科大麦属。青稞含β-葡聚糖、蛋白质、氨基酸、膳食纤维、支链淀粉、维生素B1、维生素B2、尼克酸、维生素E、微量元素(钙、磷、铁、铜、锌、硒等)等多种营养素。具有调节血糖、降血脂、降胆固醇、抗肿瘤和预防心血管疾病的作用。
γ-氨基丁酸是中枢神经系统中很重要的抑制性神经递质,它是一种天然存在的非蛋白组成氨基酸,具有极其重要的生理功能,它能促进脑的活化性,健脑益智,抗癫痫,促进睡眠,美容润肤,延缓脑衰老机能,能补充人体抑制性神经递质,具有良好的降血压功效。促进肾机能改善和保护作用。抑制脂肪肝及肥胖症,活化肝功能。每日补充微量的γ-氨基丁酸有利于心脑血压的缓解,又能促进人体内氨基酸代谢的平衡,调节免疫功能。青稞发芽可以获得丰富的γ-氨基丁酸,使得青稞的营养价值提高,更有利于人体吸收。同时,发芽过程变化所产生的次生代谢物会增加青稞的营养价值、保健功能和风味。
因青稞中含有大量膳食纤维,其口感粗糙而不受大家喜爱。随着科技发展,人们对饮食健康的追求,新食材、新口味等一系列休闲食品不断涌现,但针对利用杂粮且营养素含量丰富的原材料做成的休闲食品在市场上尚不多见,因此本发明绿色、营养、富含γ-氨基丁酸的非油炸青稞麻花可以对休闲食品的市场上做一定的贡献。
通过检索,发现如下几篇与本发明申请相关的专利公开文献:
1、一种非油炸青稞面(CN108967886A),本发明是一种非油炸青稞面,本发明仅采用小麦面粉和鸡蛋为主要原料,配以青稞面粉,增加了青稞特殊的风味,同时能够增加多种微量元素、维生素、膳食纤维等营养元素,再添加了土豆、黄豆、糙米、燕麦、玉米粒,既添加了薯类、豆类,也添加了杂粮,用于增加人们对于五谷杂粮的摄入,平衡多种营养,补充多种微量元素和膳食纤维,并且还添加了由柠檬皮和柚子皮提取的抗氧化剂,相比于传统方便面添加的防腐剂等化学成分,本发明成分来源天然、健康,并且具有独特的风味和丰富的营养。
2、非油炸青稞方便面制作方法(CN105614253A),本发明公开了一种非油炸青稞方便面制作方法,一种非油炸青稞方便面的制作工艺,包括磨粉、加料、和面、成型、蒸煮、干燥等步骤,其特征在于加料步骤中青稞粉占干原料总重的 50-100%,和面步骤的加水量以干原料总重的30-35%加入、水温为25-30℃,和面时间为10-20min,成型步骤使用了非膨化挤压设备。使用该工艺能制作全青稞粉的非油炸青稞方便面,大幅度提高了青稞食品的科技含量和附加值,使其成为一种能被大多数人接受的健康方便食品。
3、一种青稞仁即食休闲食品及其制备方法(CN107853586A),本发明提供了一种青稞即食休闲食品的加工方法,将青稞籽粒在育苗盘中做发芽处理,将精选的发芽青稞籽粒高温高压煮制0.5~1.0h,使青稞籽粒均匀开花,然后置于冷冻干燥设备中冷冻干燥,得到结构蓬松的青稞籽粒,然后通过少油炒制,添加不同调味料得到不同口味的即食休闲产品。本加工方法首先通过发芽改变青稞淀粉结构,再通过煮制和冷冻干燥获得膨化且酥脆的青稞口感,最后采用少油炒制和调味工艺使其不油腻、拿在手里无油且卫生,食用时保留青稞特殊香味。
通过对比,第一篇专利公开文献主成分为,小麦面粉和鸡蛋,配以青稞面粉,而本专利采用发芽青稞粉和青稞粉,发芽青稞进一步地增强了产品的营养和风味,改善了青稞的口感。第二篇专利公开文献主成分为,青稞粉,青稞粉的口感粗糙,不为广大消费者所接受。而本专利采用发芽青稞粉、青稞粉和小麦粉混合可以改善青稞粗糙的口感。第三篇专利公开文献使用发芽青稞做的即食产品,而本专利将发芽青稞和青稞相结合,通过与小麦粉的混合,使口感更具特色,且有增强营养的作用。本发明非油炸青稞麻花以青稞粉、发芽青稞粉和小麦粉作为主要成分,青稞是一种符合“三高两低”要求的新型功能食品,同时含有丰富的蛋白质,氨基酸组分合理。同时添加了发芽青稞,使得产品的γ-氨基丁酸和其他营养物质更加丰富,可满足现代消费者的多重要求,该产品营养丰富,方便携带,是一款营养丰富的杂粮休闲食品。
故通过对比,本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明目的在于现有技术的不足之处,提供一种富含γ-氨基丁酸的非油炸青稞麻花及其制备方法,以发芽青稞粉、青稞粉和小麦粉为主要原料,该发明为一种可满足现代消费者营养需求的包富含γ-氨基丁酸的非油炸青稞麻花,富含多种营养成分,且外观色泽接受度好,该制备方法简单、操作方便,原料成本低廉。
本发明解决其技术问题所采用的技术方案是:
一种富含γ-氨基丁酸的非油炸青稞麻花,其组成成分及重量份数如下:
而且,所述中筋面粉为一级中筋面粉。
而且,所述青稞粉的制备步骤如下:
(1)清洗青稞籽粒3~5遍,在60℃下烘干5~6h;
(2)烘干后,打粉,过100目筛,控制损失率为2%以下,得青稞全粉,备用。
而且,所述发芽青稞粉的制备步骤如下:
(1)选取大小一致、完整饱满的青稞籽粒;
(2)清洗青稞籽粒3~5遍,用1%的次氯酸钠浸泡30min后用蒸馏水冲4~5 次,直到无氯气的味道,用pH 5.4~5.6的蒸馏水在30℃下浸泡14h,后在35℃的培养箱中发芽处理30h,发芽完成后,在60℃下烘干10~12h,打粉过100目筛,控制损失率为2%以下,得发芽青稞全粉,备用。
而且,所述黄油为从奶油的奶中炼制食用油品。
而且,所述白砂糖为食用白糖或糖粉。
而且,所述植物油为食用油。
而且,所述食盐为加碘盐。
而且,所述麻花专用改良剂为食品级改良剂。
一种如上所述的包含发芽青稞粉的非油炸青稞麻花的制备方法,步骤如下:
(1)混粉制备:按比例将称量好的中筋面粉、青稞粉、发芽青稞粉混合均匀;
(2)蛋液制备:取新鲜鸡蛋,将全蛋搅拌均匀;
(3)黄油乳化:将黄油在常温下放置10~15min,使其乳化完全;
(4)面团制备:将黄油、鸡蛋、白砂糖、盐、水、麻花专用改良剂依次加入混粉中,在和面机中和面8~12min;
(5)发酵:取制备好的面团放入发酵箱中发酵40~60min;
(6)醒发:取制发酵好的面团,等份切割后放入醒发箱中醒发20~30min;
(7)成型:取醒发好的面团,搓成条股均匀的面条状,后拧成麻花状,再切割为直径为0.5~1.0cm,长4~5cm的麻花胚;
(8)微波:将整型好的麻花胚,放入微波炉中微波;
(9)焙烤:将微波后的麻花胚,放入烤箱中焙烤。
而且,所述步骤(7)中微波的火力和时间为20%~40%,3~6min;(8)中焙烤时焙烤温度和时间为上火130~150℃,下火130~150℃,20~25min。
本发明取得的优点和积极效果为:
1、本发明富含γ-氨基丁酸的非油炸青稞麻花将青稞粉、发芽青稞粉作为主要特色成分,青稞含β-葡聚糖、蛋白质、氨基酸、膳食纤维等多种营养素,具有调节血糖、降血脂、降胆固醇、抗肿瘤和预防心血管疾病的作用。发芽青稞中含有丰富的γ-氨基丁酸,其有利于心脑血压的缓解,又能促进人体内氨基酸代谢的平衡,调节免疫功能,使得非油炸麻花的营养更加丰富。
2、本发明富含γ-氨基丁酸的非油炸青稞麻花使用营养丰富的杂粮为原料,提供一种可满足现代人们营养需求的富含γ-氨基丁酸的非油炸青稞麻花及其制备方法,该非油炸青稞麻花富含多种营养成分,并且结合微波和焙烤加工方式,使麻花的口感和色泽更好,该制备方法简单易行,原料成本低廉。
3、本发明富含γ-氨基丁酸的非油炸青稞麻花的制备在加工工艺方面,简单易行,容易实现,微波和烤箱两种加工方式结合,且原材料成本低廉,且富含γ- 氨基丁酸(使用酶标法测定),产品中含量为19.02~24.39mg/100g,显著高于普通市售麻花1.67~3.58mg/100g,且适口性好(使用质构测定仪Stable Micro System; TA.XT,选用HDP/3PB探头,采用TPA法测定非油炸青稞麻花的硬度、脆度),硬度为453.76~494.48g、脆度为3.42~3.96。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
实施例1
一种富含γ-氨基丁酸的非油炸青稞麻花的制备方法,其组成成分及重量份数如下:
上述的富含γ-氨基丁酸的非油炸青稞麻花的制备方法,步骤如下:
(1)混粉制备:按比例将称量好的中筋面粉、青稞粉、发芽青稞粉混合均匀;
(2)蛋液制备:取新鲜鸡蛋,将全蛋搅拌均匀;
(3)黄油乳化:将黄油在常温下放置15min,使其乳化完全;
(4)面团制备:将黄油、鸡蛋、白砂糖、盐、水、麻花专用改良剂依次加入混粉中,在和面机中和面10min;
(5)发酵:取制备好的面团放入发酵箱中发酵60min;
(6)醒发:取制发酵好的面团,等分切割后放入醒发箱中醒发30min;
(7)成型:取醒发好的面团,搓成条股均匀的面条状,后拧成麻花状,再切割为直径为0.5~1cm,长4~5cm的麻花胚;
(8)微波:将整型好的麻花胚,放入微波炉中微波,微波火力和时间为20%, 6min;
(9)焙烤:将微波后的麻花胚,放在刷了植物油的锡纸上,将锡纸放在烤盘上,后放入烤箱中焙烤,焙烤温度和时间为上火135℃,下火140℃,20min;
上述方法制得包含发芽青稞粉的非油炸青稞麻花的主要品质指标检测方法与结果:
(1)色泽:按上述方案制作的非油炸青稞麻花食品,表面呈浅棕黄色,有光泽。
(2)风味:按上述方案制作的非油炸青稞麻花食品,充满特有的青稞风味。
(3)硬度:按上述方案制作的非油炸青稞麻花食品,经检测硬度为484.48g。
(4)脆度:按上述方案制作的非油炸青稞麻花食品,经检测脆度为3.78。
(5)γ-氨基丁酸:按上述方案制作的非油炸青稞麻花食品,经检测γ-氨基丁酸的含量为19.74mg/100g。
(6)形状规则。
实施例2
一种富含γ-氨基丁酸的非油炸青稞麻花的制备方法,其组成成分及重量份数如下:
上述的富含γ-氨基丁酸的非油炸青稞麻花的制备方法,步骤如下:
(1)混粉制备:按比例将称量好的中筋面粉、青稞粉、发芽青稞粉混合均匀;
(2)蛋液制备:取新鲜鸡蛋,将全蛋搅拌均匀;
(3)黄油乳化:将黄油在常温下放置13min,使其乳化完全;
(4)面团制备:将黄油、鸡蛋、白砂糖、盐、水、麻花专用改良剂依次加入混粉中,在和面机中和面10min;
(5)发酵:取制备好的面团放入发酵箱中发酵50min;
(6)醒发:取制发酵好的面团,等分切割后放入醒发箱中醒发30min;
(7)成型:取醒发好的面团,搓成条股均匀的面条状,后拧成麻花状,再切割为直径为0.5~1.0cm,长4~5cm的麻花胚;
(8)微波:将整型好的麻花胚,放入微波炉中微波,微波火力和时间为40%, 3min;
(9)焙烤:将微波后的麻花胚,放在刷了植物油的锡纸上,将锡纸放在烤盘上,后放入烤箱中焙烤,焙烤温度和时间为上火140℃,下火140℃,22min;
上述方法制得包含发芽青稞粉的非油炸青稞麻花的主要品质指标检测方法与结果:
(1)色泽:按上述方案制作的非油炸青稞麻花食品,表面呈浅棕黄色,有光泽。
(2)风味:按上述方案制作的非油炸青稞麻花食品,充满特有的青稞风味。
(3)硬度:按上述方案制作的非油炸青稞麻花食品,经检测硬度为517.30g。
(4)脆度:按上述方案制作的非油炸青稞麻花食品,经检测脆度为3.50。
(5)γ-氨基丁酸:按上述方案制作的非油炸青稞麻花食品,经检测γ-氨基丁酸的含量为21.04mg/100g
(6)形状规则。
实施例3
一种富含γ-氨基丁酸的非油炸青稞麻花的制备方法,其组成成分及重量份数如下:
上述的富含γ-氨基丁酸的非油炸青稞麻花的制备方法,步骤如下:
(1)混粉制备:按比例将称量好的中筋面粉、青稞粉、发芽青稞粉混合均匀;
(2)蛋液制备:取新鲜鸡蛋,将全蛋搅拌均匀;
(3)黄油乳化:将黄油在常温下放置10min,使其乳化完全;
(4)面团制备:将黄油、鸡蛋、白砂糖、盐、水、麻花专用改良剂依次加入混粉中,在和面机中和面10min;
(5)发酵:取制备好的面团放入发酵箱中发酵60min;
(6)醒发:取制发酵好的面团,等分切割后放入醒发箱中醒发20min;
(7)成型:取醒发好的面团,搓成条股均匀的面条状,后拧成麻花状,再切割为直径为0.5~1.0cm,长4~5cm的麻花胚;
(8)微波:将整型好的麻花胚,放入微波炉中微波,微波火力和时间为40%, 4min;
(9)焙烤:将微波后的麻花胚,放在刷了植物油的锡纸上,将锡纸放在烤盘上,后放入烤箱中焙烤,焙烤温度和时间为上火130℃,下火140℃,24min;
上述方法制得富含γ-氨基丁酸的非油炸青稞麻花的主要品质指标检测方法与结果:
(1)色泽:按上述方案制作的非油炸青稞麻花食品,表面呈浅棕黄色,有光泽。
(2)风味:按上述方案制作的非油炸青稞麻花食品,充满特有的青稞风味。
(3)硬度:按上述方案制作的非油炸青稞麻花食品,经检测硬度为473.76g。
(4)脆度:按上述方案制作的非油炸青稞麻花食品,经检测脆度为3.74。
(5)γ-氨基丁酸:按上述方案制作的非油炸青稞麻花食品,经检测γ-氨基丁酸的含量为23.97mg/100g
(6)形状规则。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例所公开的内容。
Claims (3)
2.根据权利1所述的富含γ-氨基丁酸的非油炸青稞麻花,其特征在于:所述麻花改良剂为碳酸钠、碳酸氢钠、食用玉米淀粉等复配而成。
3.一种如权利要求1至2任一项所述的富含γ-氨基丁酸的非油炸青稞麻花的制备方法,其特征在于:步骤如下:
(1)混粉制备:按比例将称量好的中筋面粉、青稞粉、发芽青稞粉混合均匀;
(2)蛋液制备:取新鲜鸡蛋,将全蛋搅拌均匀;
(3)黄油乳化:将黄油在常温下放置10~15min,使其乳化完全;
(4)面团制备:将黄油、鸡蛋、白砂糖、盐、水、麻花专用改良剂依次加入混粉中,在和面机中和面8~12min;
(5)发酵:取制备好的面团放入发酵箱中发酵40~60min;
(6)醒发:取制发酵好的面团,等分切割为面胚后放入醒发箱中醒发20~30min;
(7)成型:取醒发好的面胚,搓成条股均匀的面条状,后拧成麻花状,再切割为直径为0.5~1.0cm,长4~5cm的麻花胚;
(8)微波:将整型好的麻花胚,放入微波炉中,微波微波的火力和时间为20%~40%,3~6min;
(9)焙烤:将微波后的麻花胚,放入烤箱中焙烤,焙烤温度和时间分别为上火130~150℃,下火130~150℃,20~25min。
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