CN114931207A - 一种低gi亚麻籽挂面及其制备方法 - Google Patents
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Abstract
本发明提供一种低GI亚麻籽挂面及其制备方法,属于食品加工技术领域。本发明将亚麻籽榨油副产品——亚麻籽饼粕粉碎过筛后与高筋小麦粉、食盐、品质改良剂以及水制得面团,经熟化、压延、切丝、干燥后,得到低GI亚麻籽挂面。本发明所述方法可显著提高挂面中的蛋白质、膳食纤维以及木酚素等营养物质含量,同时具有控制餐后血糖升高、预防糖尿病及心血管疾病等作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种低GI亚麻籽挂面及其制备方法。
背景技术
公开该背景技术部分的信息仅仅旨在增加对本发明的总体背景的理解,而不必然被视为承认或以任何形式暗示该信息构成已经成为本领域一般技术人员所公知的现有技术。
现代社会的快节奏生活带来了诸多问题,其中饮食结构不合理、能量摄入不均衡导致慢性代谢性疾病频发,例如高血糖或糖尿病患者日益增多,而合理的饮食结构有助于降低患病或发病风险。挂面在饮食结构中占有极大比例,但传统小麦挂面中的碳水化合物含量极高,食用后可引起高血糖应答,不适合此类人群的饮食需求,因此研制低血糖生成指数(glycemic index,GI)的营养挂面成为挂面加工领域的新方向。
亚麻籽富含不饱和脂肪酸、蛋白质、膳食纤维、木酚素等营养物质,同时具有调节糖脂代谢的生理功能。但长期以来亚麻籽主要被用于榨取亚麻籽油,其饼粕因含有生氰糖苷,一般限量应用于动物饲料、肥料或被丢弃处理,造成资源极大浪费。已有研究表明亚麻籽饼粕经过焙烤、蒸煮、微波等工艺处理后,可脱除大部分生氰糖苷,使其含量降到安全标准以下。因此可将亚麻籽饼粕引入到传统小麦挂面中,研制一种低GI亚麻籽挂面。
发明内容
基于以上分析,本发明提供一种低GI亚麻籽挂面及其制备方法。本发明以亚麻籽饼粕部分代替小麦粉,利用其膳食纤维达到降低血糖指数的目的,同时强化蛋白质、木酚素等营养物质。
为实现前述发明目的,本发明采用的技术方案包括:
本发明实施例还提供了一种低GI亚麻籽挂面的制备方法,其包括如下步骤:
(1)原料预处理:将亚麻籽饼粕用高速粉碎机粉碎,过筛,密封保存;
(2)将亚麻籽饼粕粉、高筋小麦粉、谷朊粉加入到和面机中搅拌均匀,制得混合粉;
(3)首先将食盐、谷氨酰胺转氨酶溶解到水形成水溶液,再与全蛋液一起加入到和面机中和面,制得面絮;
(4)将步骤(3)所得面絮在室温下静置熟化,得面团备用;
(5)将步骤(4)所得面团进行压延,制得面带;
(6)将步骤(5)所得面带经过面刀切丝,干燥,制得亚麻籽挂面长条;
(7)将步骤(6)所得亚麻籽挂面长条切断,计量包装,制得所述低GI亚麻籽挂面。
在本发明一种实施方式中,所述步骤(1)中粉碎时间为5~10秒,筛孔为100目以上,保存温度为4℃。
在本发明一种实施方式中,所述步骤(2)中混合粉各组分按质量份计,亚麻籽饼粕粉50~70份,高筋小麦粉15~35份,谷朊粉5~15份。
在本发明一种实施方式中,所述步骤(3)中谷氨酰胺转氨酶的添加量为20~60U/g原料总质量,所述原料是指亚麻籽饼粕粉、高筋小麦粉、谷朊粉、全蛋液、食盐。
在本发明一种实施方式中,所述步骤(3)中的水溶液重量份数为43~47份、温度为22~26℃。
在本发明一种实施方式中,所述步骤(4)中静置熟化时间为25~30min。
在本发明一种实施方式中,所述步骤(5)中压延条件为先分别于1档、2档、3档处各压延6次,每次对折压延,再于4档处压延4次,每次对折压延;面带厚度为0.3~0.6mm。
在本发明一种实施方式中,所述步骤(6)中挂面宽度为2.4~2.6mm。
在本发明一种实施方式中,所述步骤(6)中挂面干燥条件为温度30~45℃,湿度60~90%,时间30~60min。
在本发明一种实施方式中,所述步骤(6)中面条置于以下条件下干燥:温度30℃、湿度90%,时间30min;温度35℃,湿度85%,时间60min;温度45℃,湿度75%,时间60min;温度30℃,湿度60%,时间30min,控制烘干后的面条水分含量不超过14.5%。
在本发明一种实施方式中,所述低GI亚麻籽挂面,其包括按照质量份计算的如下组分:亚麻籽饼粕粉50~70份、高筋小麦粉15~35份、谷朊粉5~15份、全蛋液2~6份、食盐1~2份、谷氨酰胺转氨酶20~60U/g原料总质量。
本发明利用上述方法制得的一种低GI亚麻籽挂面。
本发明的有益效果在于:
本发明将亚麻籽饼粕应用到挂面中,解决资源浪费问题,并提供一条综合利用亚麻籽饼粕的思路,具有良好的经济和社会效益;
本发明直接利用亚麻籽饼粕中的膳食纤维达到降低餐后血糖目的,不需额外添加功能成分,同时强化了挂面中蛋白质、木酚素等营养物质,制备的亚麻籽挂面的最佳GI值为50.6~53.2(属于低GI食品范畴)。
本发明通过谷朊粉、全蛋液以及谷氨酰胺转氨酶等品质改良剂对挂面品质进行改善,使其蒸煮损失率降低21%,咀嚼性增加83.5%,感官品质提高8%,产品的综合品质显著提升,可作为低GI食品供高血糖或糖尿病人群食用。
具体实施方式
本发明蒸煮、质构特性和体内血糖指数测定试验,具体如下:
1、蒸煮特性
最佳蒸煮时间:取20根20cm长的面条放入500mL的沸水中煮制,2min后取出一根面条,之后每隔15s取样一次,面条中间的白芯消失的时间即为最佳蒸煮时间。
面条的吸水率及蒸煮损失率:取10根面条称重(记为M1,面条水分含量记为W),放入500mL沸水中煮至最佳蒸煮时间,将面条捞出置于100mL冷水中浸泡10s后用滤纸吸水30s并立即称重(记为M2),计算亚麻籽挂面的吸水率。面汤冷却后转移至500mL容量瓶中定容,摇匀后量取50mL面汤倒入恒重的250mL烧杯中(记为M3),先于加热炉上蒸干大部分面汤再放入105℃烘箱内恒重,称重(记为M4)。计算亚麻籽挂面的蒸煮损失率。
2、质构特性
亚麻籽挂面的TPA测试:将挂面煮至最佳蒸煮时间,捞出后置于100mL冷水中浸泡10s,捞出后用保鲜膜覆盖,取3根面条平铺在载物台上,选用P/36R探头,设置测试前、后速度均为2mm/s,测试速度为0.5mm/s,压缩形变为75%。触发力为5g,两次压缩的间隔时间为3s。
亚麻籽挂面的拉伸测试:煮制方法同上,捞出后用滤纸吸干面条表面水分,取一根面条缠绕在A/SPR探头上,设置测试前速度为2mm/s,测试速度为2mm/s,测试后速度为10mm/s,触发力为5g,拉伸距离为100mm。
3、体内血糖指数测定
实验对象为12名健康成年人,测试前一晚避免摄入高膳食纤维及高糖食物,20:00后禁食,22:00后禁水,保证睡眠8h。测试当天早晨避免剧烈运动,静坐10min后采指尖血测定空腹血糖浓度。受试食物为含有10g可利用碳水化合物的无水葡萄糖粉和挂面样品。葡萄糖粉用250mL纯净水溶解,挂面煮至最佳蒸煮时间后捞出,配备一定量的纯净水(控制总水量为250mL)提供给受试者。受试者在5~10min内进食完食物和水。分别于餐后15、30、45、60、90、120min采指尖血测定血糖浓度。
以时间为横坐标,受试者血糖浓度变化值为纵坐标,绘制血糖应答曲线。GI值计算见下式:
式中:IAUCs为含10g可利用碳水化合物的受试食物餐后血糖浓度变化曲线下面积;IAUCref为10g葡萄糖餐后血糖浓度变化曲线下面积。
实施例1:
1、将亚麻籽饼粕用高速粉碎机粉碎5s,过100目筛;
2、将50g亚麻籽饼粕粉、35g高筋小麦粉、15g谷朊粉加入到和面机中搅拌均匀;
3、将1g食盐和60U/g的谷氨酰胺转氨酶充分溶解于42g 25℃的水中,得到混合液;
4、将混合液和4g全蛋液加入到和面机中,先以1档搅拌2min,再以2档搅拌3min,得到面絮;
5、将面絮用保鲜膜包裹于室温下静置熟化30min;
6、将面絮揉制成面团,先分别于1档、2档、3档处各压延6次,每次对折压延,再于4档处压延4次,每次对折压延,得到0.5mm厚的面带;
7、将面带用面刀切成2.5mm宽的面条;
8、将面条置于以下条件下干燥:温度30℃、湿度90%,时间30min;温度35℃,湿度85%,时间60min;温度45℃,湿度75%,时间60min;温度30℃,湿度60%,时间30min,控制烘干后的面条水分含量不超过14.5%;
9、将制成的挂面切成20cm的长条,计量包装。
实施例2
参照实施例1,改变步骤2中亚麻籽饼粕用量为0g、10g、20g、30g、40g、50g,制得的挂面质构见表1。
表1不同亚麻籽饼粕用量制得挂面性能对照表
对比例1:
同实施例1,区别在于:步骤2)中的干粉为50g亚麻籽饼粕粉、50g高筋小麦粉。步骤3)中无谷氨酰胺转氨酶,水的重量为47g。步骤4)中无全蛋液。
对比例2:
同实施例1,区别在于:步骤2)中的干粉只有高筋小麦粉,重量为100g。步骤3)中无谷氨酰胺转氨酶,水的重量为45g。步骤4)中无全蛋液。
表2实施例1及对比例所得挂面的品质
根据实施例和对比例的结果可知:
亚麻籽饼粕可降低挂面的GI值,使其成为低GI食品。未添加改良剂的亚麻籽挂面蒸煮和质构品质极差,添加改良剂后可显著改善亚麻籽挂面的咀嚼性和抗拉伸力以及降低蒸煮损失率,效果接近甚至高于全麦挂面。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。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 (10)
1.一种低GI亚麻籽挂面的制备方法,其特征在于,其包括如下步骤:
(1)原料预处理:将亚麻籽饼粕用高速粉碎机粉碎,过筛,密封保存;
(2)将亚麻籽饼粕粉、高筋小麦粉、谷朊粉加入到和面机中搅拌均匀,制得混合粉;
(3)首先将食盐、谷氨酰胺转氨酶溶解到水中形成水溶液,再与全蛋液一起加入到和面机中和面,制得面絮;
(4)将步骤(3)所得面絮在室温下静置熟化,得面团备用;
(5)将步骤(4)所得面团进行压延,制得面带;
(6)将步骤(5)所得面带经过面刀切丝,干燥,制得亚麻籽挂面长条;
(7)将步骤(6)所得亚麻籽挂面长条切断,计量包装,制得所述低GI亚麻籽挂面。
2.根据权利要求1所述方法,其特征在于,所述步骤(2)中混合粉,各组分按质量份计为,亚麻籽饼粕粉50~70份,高筋小麦粉15~35份,谷朊粉5~15份。
3.根据权利要求1~2任一项所述方法,其特征在于,所述步骤(3)中谷氨酰胺转氨酶的添加量为20~60U/g原料总质量,所述原料是指亚麻籽饼粕粉、高筋小麦粉、谷朊粉、全蛋液、食盐。
4.根据权利要求1~3任一项所述方法,其特征在于,所述步骤(3)中的水溶液重量份数为43~47份、温度为22~26℃。
5.根据权利要求1~4任一项所述方法,其特征在于,所述步骤(4)中静置熟化时间为25~30min。
6.根据权利要求1~5任一项所述方法,其特征在于,所述步骤(5)中压延条件为先分别于1档、2档、3档处各压延6次,每次对折压延,再于4档处压延4次,每次对折压延;面带厚度为0.3~0.6mm。
7.根据权利要求1~6任一项所述方法,其特征在于,所述步骤(6)中挂面干燥条件为温度30~45℃,湿度60~90%,时间30~60min。
8.根据权利要求1~7任一项所述方法,其特征在于,所述步骤(7)中挂面宽度为2.4~2.6mm。
9.根据权利要求1~8任一项所述方法,其特征在于,所述低GI亚麻籽挂面,其包括按照质量份计算的如下组分:亚麻籽饼粕粉50~70份、高筋小麦粉15~35份、谷朊粉5~15份、全蛋液2~6份、食盐1~2份、谷氨酰胺转氨酶20~60U/g原料总质量。
10.权利要求1~9任一项所述方法制备得到的一种低GI亚麻籽挂面。
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