CN114631615A - 一种谷物膳食麦片及其加工方法 - Google Patents
一种谷物膳食麦片及其加工方法 Download PDFInfo
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Abstract
本发明公开了一种谷物膳食麦片及其加工方法,主要工艺包括:干燥、冷藏;混合、磨粉;热塑挤出;烘烤成型。其中麦片原料的配方为:10‑40重量份燕麦、10‑30重量份枸杞、5‑20重量份红小豆、8‑20重量份黑豆、5~10重量份黑芝麻、5‑15重量份奇亚籽、2~5重量份菊粉以及1~4重量份矿物补充剂。与现有技术相比,该工艺下制备的膳食麦片营养全面均衡、吸水膨胀率高、冲泡前口感酥脆,冲泡后粘稠度较好,在营养全面的基础上具备绝佳的感官品质。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种谷物膳食麦片及其加工方法。
背景技术
我国是有着悠久的谷物杂粮饮食文化的农业大国,早在古时就有“五谷为养”之说。谷物杂粮因其丰富的营养、充足的资源,在我国的膳食结构中占有着举足轻重的地位。且近些年来,由于营养性疾病的频发,人们的健康意识得到不断加强,消费者也越来越关注营养的平衡和膳食的合理。谷物膳食食品由于在极大程度上留住了谷物的活性物质与营养成分,具有低热量、高膳食纤维和低饱和脂等特性,在预防慢性疾病等领域已经获得了验证。
燕麦,又称雀麦、筱麦、野麦等,可分为即带程型和裸粒型这两大类,目前我国主要是裸燕麦,产量占全国燕麦总产量的90%以上。燕麦具有很好的营养性,营养成分(蛋白质、脂肪和可溶性纤维)的含量高居谷物的首位。燕麦蛋白的组分中,含有较高的白蛋白(尤其是球蛋白),而且氨基酸的组成比例好。燕麦脂肪是以不饱和脂肪酸为主,亚油酸的比例可高达50%。此外燕麦的可溶性膳食纤维含量也很高。
燕麦具有调节血糖、降血脂、抗氧化以及预防结肠癌等功能。此外,燕麦中含有的可溶性纤维和β-葡聚糖,对燕麦粉的血浆胰岛素响应低。燕麦在美容护肤也有显著的影响,燕麦能够吸收皮肤分泌的污垢和油脂,有效的清理皮肤而不伤害周围组织,使皮肤略显酸性并保持柔软。近些年以来,燕麦片类型的产品越来越受大众欢迎,我国每年生产加工燕麦60万吨,其中燕麦粉占60%左右,除此之外,排名第二的为燕麦片,占20%~30%、约为20万吨,我国现在生产燕麦片的企业达数百家之多。经过企业的宣传、科研工作者的努力,燕麦片的健康形象以深入人心,这也为其市场扩大做了铺垫。目前,谷物早餐市场年增长率超过15%,以燕麦片为主的谷物食品,己占据我国早餐市场的半壁江山。
目前,根据加工方式的不同,可将燕麦片分为纯燕麦片和复合燕麦片;根据食用方法的不同,又可以把燕麦片分为快熟燕麦片和预煮燕麦片;根据主要原料和产品风味的不同,燕麦片又分为原味燕麦片和混合型燕麦片。纯燕麦片原料只有燕麦一种,是将燕麦籽粒经过打磨、清理、灭酶、压片、糊化、干燥、筛选、灭菌、冷却等工艺加工制成的食品,这种燕麦片口感比较粗糙,但由于未加入调味物质及其简单的加工工艺,产品具有淡淡的燕麦清香,其营养成分也得到了最大程度的保留。而复合燕麦片是在原有燕麦片的基础上加入一定量的调味物质或者营养元素,改善口感,并对其进行营养强化,以适应不同消费群体的需求。如中国专利CN 103919051 B公开了一种具有降糖作用的枸杞燕麦片及其制备方法,将枸杞子或其提取物、魔芋粉、苦荞麦先混合并粉碎成超微细粉,再和燕麦片混合,得到的枸杞燕麦片口感独特、且有降糖作用,冲调后粘稠适口且固液不分层,香味较为浓郁;中国专利CN103783405 B公开了一种苦荞杂粮麦片及其制备方法,该方法是以苦荞、燕麦、玉米薏仁和黑豆为原料,采用多级超微粉碎制得苦荞杂粮麦片。本发明克服了荞麦粉风味的不足,制得的苦荞杂粮麦片显著改善了苦荞麦片的口感,加速了速食苦荞杂粮麦片的开发。但现有技术中的复合燕麦片仍以膳食纤维成分为主,缺乏相应的矿物质成分,营养成分不够均衡;另一方面,现有复合麦片还存在口感粗糙,适口性差,冲泡后糊体性差的问题。因此,开发出一款营养全面、口感良好、质地脆爽、冲泡特性好的麦片是当务之急。
发明内容
针对现有技术中存在的上述不足,本发明所要解决的技术问题是提供一种谷物膳食麦片及其加工方法。
本发明是通过如下技术方案实现的:
一种谷物膳食麦片的加工方法,包括如下步骤:
S1干燥、冷藏;
S2混合、磨粉;
S3热塑挤出;
S4烘烤成型。
进一步优选的,所述谷物膳食麦片的加工方法,包括如下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽于50~60℃下干燥2~5h,然后将上述原料密封好后放入2~5℃下冷藏20~24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取10-40重量份燕麦、10-30重量份枸杞、5-20重量份红小豆、8-20重量份黑豆、5~10重量份黑芝麻、5-15重量份奇亚籽、2~5重量份菊粉以及1~4重量份矿物补充剂混合均匀后粉碎10~15min,再过120~140目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为200~300g/min,区间温度为40~140℃,螺杆速度为180~200rpm:
S4烘烤成型:将S3中的挤物切成长度为20~25mm的小块,于60~65℃下烘烤1~2h得到谷物膳食麦片。
最优选的,所述谷物膳食麦片的加工方法,包括如下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽于50~60℃下干燥2~5h,然后将上述原料密封好后放入2~5℃下冷藏20~24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取10-40重量份燕麦、10-30重量份枸杞、5-20重量份红小豆、8-20重量份黑豆、5~10重量份黑芝麻、5-15重量份奇亚籽、2~5重量份菊粉、1~4重量份矿物补充剂、2~6重量份番石榴皮发酵产物混合均匀后粉碎10~15min,再过120~140目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为200~300g/min,区间温度为40~140℃,螺杆速度为180~200rpm:
S4烘烤成型:将S3中的挤物切成长度为20~25mm的小块,于60~65℃下烘烤1~2h得到谷物膳食麦片。
优选的,所述矿物补充剂选自葡萄糖酸锌、葡萄糖酸钙、葡萄糖酸亚铁、柠檬酸锌、柠檬酸钙、柠檬酸铁铵、氧化锌、磷酸氢钙、富马酸亚铁中的一种、两种或多种的混合。
进一步的,所述矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁的质量比为(80-100):(1-5):(1-5)。
进一步的,所述番石榴皮发酵产物采用如下方法制备:将番石榴皮清洗后切成渣再于50~55℃下烘干6~8h后取出冷却至20~25℃后,置于2~4℃下储藏10~12h得到番石榴皮渣;将5~8g番石榴皮渣,3~5g米粉,2~2.5g尿素和10~20mL水加入锥形瓶搅拌均匀,经121℃下灭菌20~30分钟得到培养基了;将培养基冷却至20~25℃后向其中加入培养基质量3~5%的酿酒酵母,置于温度为28~32℃和湿度为70~75%的培养箱中发酵12~16h,发酵结束后,将固态发酵产物于50~56℃下干燥4~8h得到番石榴皮发酵产物。
枸杞,性味:甘,平。归经:归肝、肾经。功能主治:滋补肝肾,益精明目。应用:用于肝肾阴虚证本品甘平质润,平补肝肾,有滋补强壮作用,凡肝肾阴虚诸证均可应用。
燕麦,具有高蛋白低碳水化合物的特点;同时燕麦中富含可溶性纤维和不溶性纤维,能大量吸收人体内的胆固醇并排出体外,这正符合现代所倡导的“食不厌粗”的饮食观。含有燕麦的饮食结构有助于长期控制能量摄入,缓慢消化的碳水化合物对血糖的影响。
红小豆又名赤豆、赤小豆、红赤豆、小豆。红小豆富含淀粉,因此又被人们称为“饭豆”。红小豆含多种营养成分。秋季果实成熟而未开裂时拔取全株,晒干,打下种子,除去杂质,再晒干。红小豆蛋白质中赖氨酸含量较高,宜与谷类食品混合成豆饭或豆粥食用,一般做成豆沙或作糕点原料。李时珍称红小豆为"心之谷",其功用为"生津液,利小便,消胀,除肿,上吐",并治"下痢、解酒毒,除寒热痛肿,排脓散血,而通乳汁"。
黑豆为豆科植物大豆(学名:Glycinemax(L.)merr)的黑色种子。黑豆又名橹豆、黑大豆等。黑豆具有高蛋白、低热量的特性,外皮黑,里面黄色或绿色。黑豆营养丰富,含有蛋白质、脂肪、维生素、微量元素等多种营养成分,同时又具有多种生物活性物质,如黑豆色素、黑豆多糖和异黄酮等。
黑芝麻(学名:Semen Sesami Nigrum)为胡麻科芝麻的黑色种子,含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用,同时可以增加体内黑色素,有利于头发生长。
奇亚籽,(Chia Seed)是薄荷类植物芡欧鼠尾草(Salvia Hispanica L.)的种子,原产地为墨西哥南部和危地马拉等北美洲地区。奇亚籽富含人体必需脂肪酸α-亚麻酸,多种抗氧化活性成分(绿原酸,咖啡酸,杨梅酮,槲皮素,山奈酚等),是天然omega-3脂肪酸的来源,并含有丰富的膳食纤维、蛋白质,维生素,矿物质等。
本发明还提供了一种谷物膳食麦片,采用上述加工方法加工而成。
本发明加工得到的谷物膳食麦片不仅含有丰富的蛋白质以及膳食纤维,还含有人体所需的矿物质成分,相比普通的市售麦片具备更加全面的营养。菊粉,是一种富含低聚果糖的水溶性膳食纤维,不但可选择性刺激微生物群落的增殖与代谢活性、促进肠道蠕动、软化粪便来预防便秘和腹泻,还可以降血糖、降血脂及控制体重,在预防和控制肠道疾病、肥胖病和心血管病等慢性病方面有很好的作用,已经广泛应用于食品、医药保健品行业。现有技术中将菊粉添加到营养粉、糖果以及饮料等食品中通常被用来充当低热量甜味剂,在提升产品的口感的同时又没有过多的热量。对于谷物类食品,其膳食纤维含量越丰富,往往会降低膨化体积,增加密度和硬度,降低酥脆度,对产品质量产生不利影响,但此种影响很大程度上取决于膳食纤维的类型以及特性。本发明将菊粉添加到原料谷物粉中热塑挤压形成谷物膳食麦片,该麦片不仅口感酥脆而且易冲泡,可能是由于菊粉是一种水溶性纤维,有利于它与牛奶的水相相互作用,从而改善麦片的冲泡性能。番石榴皮经过固态发酵后其蛋白质含量明显提高,此外还含有维生素、可溶性膳食纤维等物质,将其添加到谷物膳食麦片中,与谷物膳食麦片的营养成分互补;另一方面,将番石榴皮发酵产物加入面团中会降低麦片的硬度,这是因为组分间的异质性越高,相互作用越少,从而降低了产品的内聚强度,从而使得谷物膳食麦片更加酥脆。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述。以下实施例用于说明本发明,但不用来限制本发明的范围。实施例中涉及的操作如无特殊说明,均为本领域常规技术操作。
本发明实施例中部分原料参数如下:
本发明实施例中酿酒酵母为市售酿酒曲,品牌为安琪。
实施例1
一种谷物膳食麦片的加工方法,包括以下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽等原料于60℃下干燥5h,然后将上述原料密封好后放入2℃下冷藏24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取35重量份燕麦、25重量份枸杞、15重量份红小豆、12重量份黑豆,8重量份黑芝麻、10重量份奇亚籽、5重量份菊粉以及3重量份矿物补充剂混合均匀后粉碎15min,再过120目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为247g/min,Ⅰ区温度为40℃,Ⅱ区温度为70℃,Ⅲ区温度为90℃,Ⅳ区温度为140℃,Ⅴ区温度为140℃,螺杆速度为185rpm:
S4烘烤成型:将S3中的挤物切成长度为20mm的小块,于65℃下烘烤1h得到谷物膳食麦片。
所述步骤S2中的矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁按照质量比为20:1:1混合而成。
实施例2
一种谷物膳食麦片的加工方法,包括以下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽等原料于60℃下干燥5h,然后将上述原料密封好后放入2℃下冷藏24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取35重量份燕麦、25重量份枸杞、15重量份红小豆、12重量份黑豆,8重量份黑芝麻、10重量份奇亚籽、5重量份菊粉、3重量份矿物补充剂以及5重量份番石榴皮发酵产物混合均匀后粉碎15min,再过120目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为247g/min,Ⅰ区温度为40℃,Ⅱ区温度为70℃,Ⅲ区温度为90℃,Ⅳ区温度为140℃,Ⅴ区温度为140℃,螺杆速度为185rpm:
S4烘烤成型:将S3中的挤物切成长度为20mm的小块,于65℃下烘烤1h得到谷物膳食麦片。
所述步骤S2中的矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁按照质量比为20:1:1混合而成。
所述步骤S2中番石榴皮发酵产物采用如下方法制备:将番石榴皮清洗后切成渣再于55℃下烘干8h后取出冷却至25℃后,置于2℃下储藏12h得到番石榴皮渣;取7g番石榴皮渣,3g米粉,2g尿素和18mL去离子水加入250mL锥形瓶搅拌均匀,经121℃下灭菌20min制成固态发酵培养基;将培养基冷却至25℃后向其中加入0.9g酿酒酵母,置于温度为30℃和湿度为70%的培养箱中发酵16h,发酵结束后,将固态发酵产物于55℃下干燥6h得到番石榴皮发酵产物。
实施例3
一种谷物膳食麦片的加工方法,包括以下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽等原料于60℃下干燥5h,然后将上述原料密封好后放入2℃下冷藏24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取35重量份燕麦、25重量份枸杞、15重量份红小豆、12重量份黑豆,8重量份黑芝麻、10重量份奇亚籽、3重量份矿物补充剂以及5重量份番石榴皮发酵产物混合均匀后粉碎15min,再过120目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为247g/min,Ⅰ区温度为40℃,Ⅱ区温度为70℃,Ⅲ区温度为90℃,Ⅳ区温度为140℃,Ⅴ区温度为140℃,螺杆速度为185rpm:
S4烘烤成型:将S3中的挤物切成长度为20mm的小块,于65℃下烘烤1h得到谷物膳食麦片。
所述步骤S2中的矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁按照质量比为20:1:1混合而成。
所述步骤S2中番石榴皮发酵产物采用如下方法制备:将番石榴皮清洗后切成渣再于55℃下烘干8h后取出冷却至25℃后,置于2℃下储藏12h得到番石榴皮渣;取7g番石榴皮渣,3g米粉,2g尿素和18mL去离子水加入250mL锥形瓶搅拌均匀,经121℃下灭菌20min制成固态发酵培养基;将培养基冷却至25℃后向其中加入0.9g酿酒酵母,置于温度为30℃和湿度为70%的培养箱中发酵16h,发酵结束后,将固态发酵产物于55℃下干燥6h得到番石榴皮发酵产物。
对比例1
一种谷物膳食麦片的加工方法,包括以下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽等原料于60℃下干燥5h,然后将上述原料密封好后放入2℃下冷藏24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取35重量份燕麦、25重量份枸杞、15重量份红小豆、12重量份黑豆,8重量份黑芝麻、10重量份奇亚籽以及3重量份矿物补充剂混合均匀后粉碎15min,再过120目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为247g/min,Ⅰ区温度为40℃,Ⅱ区温度为70℃,Ⅲ区温度为90℃,Ⅳ区温度为140℃,Ⅴ区温度为140℃,螺杆速度为185rpm:
S4烘烤成型:将S3中的挤物切成长度为20mm的小块,于65℃下烘烤1h得到谷物膳食麦片。
所述步骤S2中的矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁按照质量比为20:1:1混合而成。
对比例2
一种谷物膳食麦片的加工方法,包括以下步骤:
S1干燥、冷藏:将挑选好的燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽等原料于60℃下干燥5h,然后将上述原料密封好后放入2℃下冷藏24h;
S2混合、磨粉:将步骤S1冷藏后的原料取出静置至室温,取35重量份燕麦、25重量份枸杞、15重量份红小豆、12重量份黑豆,8重量份黑芝麻、10重量份奇亚籽、5重量份菊粉、3重量份矿物补充剂以及5重量份番石榴皮渣混合均匀后粉碎15min,再过120目筛得到混合原料粉;
S3热塑挤出:将步骤S2中的混合原料粉进行挤压加工,进料速度为247g/min,Ⅰ区温度为40℃,Ⅱ区温度为70℃,Ⅲ区温度为90℃,Ⅳ区温度为140℃,Ⅴ区温度为140℃,螺杆速度为185rpm:
S4烘烤成型:将S3中的挤物切成长度为20mm的小块,于65℃下烘烤1h得到谷物膳食麦片。
所述步骤S2中的矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成,葡萄糖酸钙、柠檬酸锌、富马酸亚铁按照质量比为20:1:1混合而成。
所述步骤S2中番石榴皮渣皮采用如下方法制备:将番石榴皮清洗后切成渣再于55℃下烘干8h后取出冷却至25℃后,置于2℃下储藏12h得到番石榴皮渣。
测试例1
对实施例1-3以及对比例1、2的谷物膳食麦片进行蛋白质含量测定,参照国标GB5009.5-2016《食品安全国家标准食品中蛋白质的测定》采用凯氏定氮法。称取充分混匀的麦片试样1g至消化管中,再加入0.4g硫酸铜、6g硫酸钾及20mL硫酸于消化炉进行消化。当消化炉温度达到420℃之后,继续消化1h,此时消化管中的液体呈绿色透明状,取出冷却后加入50mL水干自动凯氏定氮仪(使用前加入氢氧化钠溶液盐酸或硫酸标准溶液以及含有混合指示剂A或B的硼酸溶液)上实现自动加液、蒸馏、滴定和记录滴定数据的过程。测试结果如表1。
试样中蛋白质的含量按如下公式计算:
式中:
X:试样中蛋白质的含量,单位为克每百克(g/100g);
V1:试液消耗硫酸或盐酸标准滴定液的体积,单位为毫升(mL);
V2:试剂空白消耗硫酸或盐酸标准滴定液的体积,单位为毫升(mL);
c:硫酸或盐酸标准滴定溶液浓度,单位为摩尔每升(mol/L);
m:试样的质量,单位为克(g);
V3:吸取消化液的体积,单位为毫升(mL);
F:氮换算为蛋白质的系数。
表1谷物膳食纤维麦片蛋白质含量
蛋白质含量% | |
实施例1 | 10.3 |
实施例2 | 15.7 |
实施例3 | 13.4 |
对比例1 | 8.1 |
对比例2 | 11.2 |
实施例1-3的谷物膳食纤维麦片蛋白质含量均高于QB/T 2762-2006《复合麦片》要求,其中实施例2的谷物膳食纤维麦片蛋白质含量远高于国家标准。本发明选用的原料富含膳食纤维和蛋白质,且实施例2中添加了番石榴皮发酵产物,番石榴皮经过固态发酵,通过单细胞蛋白质富集蛋白质,然后将其添加到谷物膳食麦片中,增强麦片的营养,且本发明中的麦片还添加了由葡萄糖酸钙、柠檬酸锌、富马酸亚铁复配而成的矿物补充剂,做到全面均衡营养,能有效补充人体所需的能量。
测试例2
对实施例1-3以及对比例1、2的谷物膳食麦片进行高温吸水率测定,参考硕士论文(国内市场纯燕麦片及复合麦片营养、微生物指标及感官分析,作者:闫金婷,西北农林科技大学,2015)的方法,准确称取麦片样品30g,记录其质量为W1,将样品放入离心杯中,记录其重量W2(样品与离心杯总重)。向离心杯中加入沸水180g,搅匀后室温下静止10min,3000r/min离心15min,移去上清液,并称量离心杯重量,记录为W3。做2个平行,测试结果如表2。
高温吸水率=((W2-W1)/W3)×100%
表2谷物膳食纤维麦片高温吸水率
高温吸水率% | |
实施例1 | 178.20 |
实施例2 | 201.39 |
实施例3 | 165.05 |
对比例1 | 130.76 |
对比例2 | 143.98 |
实施例1、2中的谷物膳食麦片具有较高的高温吸水率,菊粉的添加使得麦片在冲泡下易吸水膨胀,且冲调后粘稠不分层。可能是由于菊粉是一种水溶性纤维,有利于它与牛奶的水相相互作用,从而改善麦片的冲泡性能。对比实施例2于对比例2发现,番石榴皮发酵产物与菊粉共同加入后麦片的高温吸水率达到最高,且使得冲泡后的麦片变得更加粘稠,糊体性较好。
测试例3
对实施例1-3以及对比例1、2的麦片进行感官评价,参照硕士论文(棕搁油在速食麦片中的应用研究,作者:吴夏子,南昌大学,2019)的方法,由40位专业人员(年龄段位22至55岁,男性为20名,女性为20名=)组成的品评小组开展感官评价。麦片的感官评价由冲泡前感官品质分析和冲泡后感官品质分析两部分组成。冲泡样品按以下步骤进行操作:将30g燕麦片样品用180g沸水冲泡之后,静止10min使样品充分熟化后,进行感官评价。冲泡前品质分析占总评的35%,冲泡后感官品质分析占总评的65%,总分为100分。具体评分表见表3和表4。
表3谷物膳食麦片冲泡前感官评分标准
表4谷物膳食麦片冲泡后感官评分标准
表5谷物膳食纤维麦片感官评价
感官评分 | |
实施例1 | 88.9 |
实施例2 | 92.1 |
实施例3 | 88.7 |
对比例1 | 79.3 |
对比例2 | 85.6 |
由表5可知,实施例2中冲泡前的麦片口感酥脆,麦片呈淡黄色或黄色,色泽明亮,冲泡后麦片有劲道,不粘牙,口感特别滑润。可能是由于菊粉的加入增加了水溶性膳食纤维的含量,且将番石榴皮发酵产物加入面团中会降低麦片的硬度,这是因为组分间的异质性越高,相互作用越少,从而降低了产品的内聚强度,从而使得谷物膳食麦片更加酥脆。
以上详细描述了本发明的较佳具体实施例。应当理解,本领域的普通技术人员无需创造性劳动就可以根据本发明的构思作出诸多修改和变化。因此,凡本技术领域中技术人员依本发明的构思在现有技术的基础上通过逻辑分析、推理或者有限的实验可以得到的技术方案,皆应在由权利要求书所确定的保护范围内。
Claims (9)
1.一种谷物膳食麦片的加工方法,其特征在于,包括以下步骤:
S1干燥、冷藏;
S2混合、磨粉;
S3热塑挤出;
S4烘烤成型。
2.如权利要求1所述谷物膳食麦片的加工方法,其特征在于:所述步骤S1中原料为燕麦、枸杞、红小豆、黑豆、黑芝麻、奇亚籽。
3.如权利要求2所述谷物膳食麦片的加工方法,其特征在于,所述步骤S2中混合磨粉工艺为:取10-40重量份燕麦、10-30重量份枸杞、5-20重量份红小豆、8-20重量份黑豆、5~10重量份黑芝麻、5-15重量份奇亚籽、2~5重量份菊粉以及1~4重量份矿物补充剂混合均匀后粉碎过筛得到混合原料粉。
4.如权利要求2所述谷物膳食麦片的加工方法,其特征在于:所述矿物补充剂选自葡萄糖酸锌、葡萄糖酸钙、葡萄糖酸亚铁、柠檬酸锌、柠檬酸钙、柠檬酸铁铵、氧化锌、磷酸氢钙、富马酸亚铁中的一种、两种或多种的混合。
5.如权利要求2所述谷物膳食麦片的加工方法,其特征在于:所述矿物补充剂由葡萄糖酸钙、柠檬酸锌、富马酸亚铁组成。
6.如权利要求5所述谷物膳食麦片的加工方法,其特征在于:所述矿物补充剂中葡萄糖酸钙、柠檬酸锌、富马酸亚铁的质量比为(80-100):(1-5):(1-5)。
7.如权利要求1所述谷物膳食麦片的加工方法,其特征在于,所述步骤S3中的热塑挤出工艺条件为:进料速度为200~300g/min,区间温度为40~140℃,螺杆速度为180~200rpm。
8.如权利要求1所述谷物膳食麦片的加工方法,其特征在于:所述步骤S4中的烘烤成型条件为:温度为60~65℃,烘烤时间为1~2h。
9.一种谷物膳食麦片其特征在于:采用如权利要求1~8任一项所述的谷物膳食麦片的加工方法得到。
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CN106889521A (zh) * | 2017-02-22 | 2017-06-27 | 北京幸福人生健康科技发展有限公司 | 谷物膳食代餐粉及其制备方法 |
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