CN115226840A - 一种燕麦片用浆料、药食同源燕麦片及其制作方法 - Google Patents
一种燕麦片用浆料、药食同源燕麦片及其制作方法 Download PDFInfo
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- CN115226840A CN115226840A CN202210738710.9A CN202210738710A CN115226840A CN 115226840 A CN115226840 A CN 115226840A CN 202210738710 A CN202210738710 A CN 202210738710A CN 115226840 A CN115226840 A CN 115226840A
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- oatmeal
- edible
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- slurry
- parts
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- Grain Derivatives (AREA)
Abstract
本发明属于食品加工技术领域,涉及一种燕麦片用浆料、药食同源燕麦片及其制作方法。针对现有技术中全谷物药食同源燕麦片产品,为了保留全谷物和药食同源材中的营养元素,不宜对其过度变性,在其膨化程度过低时,燕麦片成品口感偏硬不酥脆,而膨化程度过高时,溶解性大,燕麦片成品易松散,导致口感不均一的技术问题,本申请提供一种燕麦片用浆料,用于燕麦片制作,成品冲调后,在保持完整和饱满形态时仍能具有酥脆的口感。本申请还提供了一种药食同源燕麦片及其制作方法,成品中富含全谷物和药食同源材,营养价值高,冲调时燕麦片不会松散,口感均一,不粘牙。
Description
技术领域
本发明属于食品加工技术领域,具体地,涉及一种燕麦片用浆料、药食同源燕麦片及其制作方法。
背景技术
全谷物是膳食的重要基础组成部分,其保留了完整谷粒所具备的胚乳、胚芽和麸皮及营养成分。《中国居民膳食指南》建议日常饮食要以谷物为主,其中每天摄入全谷物、杂豆类食物50~150g。然而,我国超过80%的成年人全谷物摄入严重不足。随着我国人口老龄化进程加剧、亚健康人群基数大增、慢性疾病高发,特别是后疫情时代,各种健康问题的缠绕,国民们对健康的意识不断提高,人们更加关注养身,调研结果显示,超过八成的人很重视养生,并且有不少消费者会将食补作为养生保健的首选方式。但是在我国只有20~30%的全谷物被加工成主食产品,药食同源食材的食用方法也很单一,主要采用烹饪方式,其主要原因是我国加工的全谷物、药食同源产品口感粗糙。
若能够运用现代食品加工技术对全谷物、药食同源食材进行深度加工,改善其口感,对于增进人们健康、提高食材的附加值等方面均具有重要的意义。现有技术中多将全谷物类制成液态饮品,如中国专利申请公布号CN111513258A,发明名称为“全谷物萌动营养粉及其制备方法”,公开的方法将谷物类和豆类原料萌芽至长度为0.5~1mm,干燥至含水量≤13%,粉碎得生豆粉和生米粉;将生米粉、生豆粉、牛奶和鸡蛋按重量比为75~85:12~16:3~5:1~3混匀,再挤压膨化;挤压膨化分为四个阶段:一级温度50~70℃;二级温度80~100℃,压力1.1~1.3Mpa;三级温度130~150℃,压力1.5~1.7Mpa;四级温度150~170℃,压力1.7~1.9Mpa;再粉碎制品即得。该方案制得的产品口感滑爽,复水时间短,开水冲泡搅拌即可饮用,但该方案中为了冲调性能,制备过程中多次对全谷物原料高温处理,营养损失严重。
全谷物最佳的食用方式是将其尽量以原本的形式摄入,麦片这一形式便是很好的载体,现有技术中已有人尝试,如中国专利申请公布号CN113243487A,发明名称为“一种烘培青稞麦片及其生产工艺”,公开的方法包括将麦片脆粒、青稞麦片、燕麦片、精炼植物油、赤砂糖、白砂糖、椰蓉、蜂蜜、奶粉主要原料,添加冻干酸奶块、冻干草莓、芒果干、椰子片、脱水苹果粒、蔓越莓干、葡萄干、枸杞,本发明通过在青稞和燕麦片的原料基础上添加了赤砂糖、白砂糖、椰蓉、蜂蜜和奶粉,不仅增加了口感,椰蓉、蜂蜜和奶粉又进一步提高了该麦片的营养价值,通过添加了冻干酸奶块、冻干草莓、芒果干、椰子片、脱水苹果粒、蔓越莓干、葡萄干、枸杞作为辅助原料,可使该麦片口味更加丰富,口感更佳,但该方案中麦片脆粒、青稞麦片和燕麦片等谷物复配后,不经粉碎而直接压片制得麦片,冲调性差,制得的麦片经冲调后松散,口感不佳。现有技术中也有将全谷物和药食同源材粉碎和膨化再压片,其虽增强了谷物的香味和酥脆度,口感较佳,但仅通过膨化制作成的燕麦片在冷冲时,会面临冲调性差,食用粘牙等问题。
发明内容
1、要解决的问题
针对现有技术中全谷物药食同源燕麦片产品,为了保留全谷物和药食同源材中的营养元素,不宜对其过度变性,在其膨化程度过低时,产品口感偏硬不酥脆,而膨化程度过高时,溶解性大,燕麦片成品易吸水变得松散,导致口感不均一的技术问题,本申请提供一种燕麦片用浆料,用于燕麦片制作,成品冲调后,在保持完整、饱满形态时仍能具有酥脆的口感。本申请还提供了一种药食同源燕麦片及其制作方法,成品中富含全谷物和药食同源材,营养价值高,冲调时燕麦片不会松散,口感均一,不粘牙。
2、技术方案
为达到上述目的,提供的技术方案为:
本申请的一种燕麦片用浆料,由以下组分及重量份组成:
燕麦麸皮粉0.5~1份、羧甲基纤维素钠0.5~1份、植物油7~8份、麦芽糖浆4~5份、蜂蜜5~6份。
一种药食同源燕麦片,使用所述浆料,还包括药食同源谷物脆和燕麦片;所述药食同源谷物脆、燕麦片和浆料的重量配比为1:2:5。
进一步地,所述药食同源谷物脆原料由全谷物和药食同源材制备得到。
进一步地,所述全谷物包括薏米、糙米、玉米或青稞中的一种或几种;所述药食同源材包括赤小豆、枸杞、山药、茯苓、黄精、阿胶或肉桂中的一种或几种。
进一步地,所述薏米、糙米、玉米和青稞的重量配比为5~8:40~50:20~30:15~20;所述赤小豆、枸杞、山药、茯苓、黄精、阿胶和肉桂的重量配比为2~5:2~5:2~4:2~4:2~3:1~3:1~3。
进一步地,还包括坚果碎;所述药食同源谷物脆、燕麦片、坚果碎和浆料的重量配比为1:2:2:5。
一种所述药食同源燕麦片的制备方方法,包括以下步骤:
熬制浆料的步骤:将燕麦麸皮粉0.5~1份、羧甲基纤维素钠0.5~1份、植物油7~8份、麦芽糖浆4~5份和蜂蜜5~6份混合,溶解,加热熬煮,得到所述浆料;
制作燕麦片半成品的步骤:将所述药食同源谷物脆、燕麦片和坚果碎按重量配比为1:2:2混合,加入所述浆料,拌料后烘烤,得到燕麦片半成品;
喷糖浆的步骤:将所述燕麦片半成品喷糖浆,烘烤后冷却,得到所述药食同源燕麦片。
优选的,所述糖浆的制备方法为将重量份蜂蜜2~3份和麦芽糖浆2~3份混合、溶解后熬煮,得到糖浆;喷糖烘烤参数为140℃下3~4min。
进一步地,制作燕麦片半成品的步骤中:所述浆料的温度≥75℃;所述烘烤的参数为120℃,30min。
进一步地,所述药食同源谷物脆的制备方法包括以下步骤:
制备药食同源谷物粉的步骤:将所述全谷物和药食同源材粉碎后混匀,用中性蛋白酶酶解得到药食同源谷物粉;
膨化步骤:将所述药食同源谷物粉用含抗性糊精的膨化液挤压膨化,得到所述药食同源谷物脆;膨化前预干燥:在低于淀粉糊化温度的条件下进行预干燥,至含水量为≤20%后进行干热反应。
优选的,所述酶解步骤为称取1~3份中性蛋白酶,分散于水中,搅拌至完全溶解;将中性蛋白酶解液以边搅拌边喷淋的方式与药食同源谷物粉混合均匀,酶解条件为50℃下3h。
优选的,所述膨化液的制备方法为称取5~6份抗性糊精,分散于水中,搅拌至均匀。
优选的,淀粉糊化温度为65~75℃;所述干热反应的参数为130℃下2h。
3、有益效果
采用本发明提供的技术方案,与已有的公知技术相比,具有如下有益效果:
(1)本发明的一种燕麦片用浆料,原料中包含燕麦麸皮粉、羧甲基纤维素钠、植物油、麦芽糖浆和蜂蜜,利用燕麦麸皮粉中膳食纤维在高温时可与羧甲基纤维素钠和植物油通过共价键相连接,在麦芽糖浆的推动下,用于燕麦片等食品的制作中时,烘烤冷却后燕麦片半成品表面会形成具有一定阻水性的保护层,降低产品水溶性,让产品在冲调时仍能具有酥脆的口感。同时,原料中还包括麦芽糖浆和蜂蜜,用于燕麦片制作时,能很好的将粉状原料聚合在一起,复配所述的阻水保护层,得到形态完整和饱满燕麦片成品的同时,不至于在冲泡中原物料松散,口味均一,口感佳。另外,燕麦麸皮粉中含有丰富的多酚类物质,具有很强的抗氧化能力,有效阻止坚果仁发生氧化反应,防止坚果哈败。
(2)本发明的一种药食同源燕麦片,原料中包含全谷物和药食同源材,原料未经高温等易使材料营养损失的步骤,成品中营养价值高。使用所述的浆料制备得到,冲调时燕麦片不会松散,口感均一。膨化程度高的同时不会导致药食同源谷物脆溶解性增加,使得产品在冲调时具有酥脆的口感,不粘牙。还可根据口味,适配不同的原料,应用广。
燕麦麸皮粉中β-葡聚糖丰富,可以起到促进胃肠蠕动的作用,有利于食物的消化与吸收,对心脑血管疾病有一定的预防作用。
(3)本发明的一种药食同源燕麦片的制作方法,先熬制浆料,再将原料酶解后膨化,通过加入高温浆料进行赋味,浆料能够提高药食同源谷物脆与燕麦片的粘连性,防止燕麦片脱落。高温浆料会促使燕麦片表面形成多孔结构,一方面可以提高燕麦片的酥脆度,另一方面可以加快烘烤过程的水分蒸发,提高烘烤效率。通过浆料的使用,可以减少高温的次数,同时通过中性蛋白酶联合抗性糊精提高药食同源谷物脆的口感。中性蛋白酶具有剪切变稀作用,切断淀粉和蛋白质之间的结构,释放大量可溶性物质和疏水性物质肽和氨基酸,使得食材吸纳更多水分,提高了药食同源谷物粉的糊化程度,有助于增强药食同源谷物粉膨化效果,提升酥脆感;抗性糊精在干热条件下可通过交联作用与淀粉颗粒形成质密的网络,在有水分存在时,抗性糊精会发生水化作用,增大淀粉颗粒的空间位阻,淀粉颗粒进一步膨胀,提高产品的膨化度。
喷糖步骤可以让谷物燕麦片表面赋有甜味,让产品的风味更均匀,冷却后在产品表面形成糖浆外壳,能增强药食同源谷物坚果燕麦片的整体强度,也可以起到防止隔绝氧气的作用。
具体实施方式
为进一步了解本发明的内容,结合实施例对本发明作详细描述。
实施例1
本实施例的一种燕麦片用浆料,由以下组分及重量份组成:
燕麦麸皮粉0.75份、羧甲基纤维素钠0.75份、植物油7.5份、麦芽糖浆4.5份和蜂蜜5.5份混合溶解。
本实施例制得的燕麦片用浆料,在常温下流动性较弱,粘稠度高。
实施例2
本实施例的一种燕麦片用浆料,由以下组分及重量份组成:
燕麦麸皮粉0.5份、羧甲基纤维素钠0.5份、植物油7份、麦芽糖浆4份和蜂蜜5份混合溶解。
本实施例制得的燕麦片用浆料,在常温下流动性较弱,粘稠度较高。
实施例3
本实施例的一种燕麦片用浆料,由以下组分及重量份组成:
燕麦麸皮粉1份、羧甲基纤维素钠1份、植物油8份、麦芽糖浆5份和蜂蜜6份混合溶解。
本实施例制得的燕麦片用浆料,在常温下流动性最弱,粘稠度高。
对比例1
本对比例的燕麦片用浆料,基本同实施例1,不同的是未添加羧甲基纤维素钠,由以下组分及重量份组成:燕麦麸皮粉0.75份、植物油7.5份、麦芽糖浆4.5份和蜂蜜5.5份混合溶解。
本对比例制得的燕麦片用浆料,在常温下流动性强,粘稠度低。
对比例2
本对比例的燕麦片用浆料,基本同实施例1,不同的是未添加燕麦麸皮粉,由以下组分及重量份组成:
羧甲基纤维素钠0.75份、植物油7.5份、麦芽糖浆4.5份和蜂蜜5.5份混合溶解。
本对比例制得的燕麦片用浆料,在常温下流动性较强,粘稠度较低。
实施例4
本实施例的一种药食同源燕麦片,使用实施例1制备得到的浆料,还包括以下步骤:
(1)制备药食同源谷物脆
制备药食同源谷物粉:四种全谷物(薏米、糙米、玉米和青稞)和七种药食同源材(赤小豆、枸杞、山药、茯苓、黄精、阿胶和肉桂)通过超微粉碎机粉碎,过筛得到微粉。称取45份糙米粉、25份玉米粉、17.5份青稞粉、6.5份薏米粉、3.5份赤小豆粉、3.5份枸杞粉、3份茯苓粉、3份山药粉、2.5粉黄精粉、2份阿胶粉和2份肉桂粉,混合复配得到药食同源谷物粉。
中性蛋白酶解液制备:称取2份中性蛋白酶,分散于水中,搅拌至完全溶解。
药食同源谷物粉酶解:将中性蛋白酶解液以边搅拌边喷淋的方式与药食同源谷物粉混合均匀,酶解条件为50℃下3h,制备出酶解药食同源谷物粉。
膨化液制备:称取5.5份抗性糊精,分散于水中,搅拌至均匀。
预干燥:将膨化液与酶解后的药食同源谷物粉混合均匀后,在低于淀粉糊化温度的条件下进行预干燥,将体系含水量降至20%以下,然后物料在较高温度条件下进行干热反应(130℃下2h)。反应结束后,经冷却、超微粉碎和筛分后,制备出预干燥药食同源谷物粉。
药食同源谷物粉膨化:用双螺杆膨化机对预干燥药食同源谷物粉进行挤压膨化,制得药食同源谷物脆。
(2)药食同源燕麦片的制备
熬浆料:将实施例1制备得到的浆料加热熬煮。
混料:药食同源谷物脆、燕麦片和浆料按重量配比为1:2:5混合,加入高温浆料、拌料,制备出药食同源燕麦片半成品,其中混料时浆料温度要控制在75℃以上。
一次烘烤:药食同源燕麦片半成品于120℃烘烤30分钟。
熬糖浆:将2.5份蜂蜜和2.5份麦芽糖浆,进行混合,溶解,加热熬煮获得糖浆。
喷糖浆:对烘烤后药食同源燕麦片半成品进行喷糖浆。
二次烘烤:喷糖后的药食同源燕麦片半成品于140℃烘烤3~4分钟。
冷却包装即可得到药食同源燕麦片成品。
本实施例制得的药食同源燕麦片保质期能达到12个月,保质期内通过冲调食用时口感酥脆适中且不粘牙,成品形态完整且稳定,没有出现药食同源谷物脆溶解的现象,口味均一。
实施例5
本实施例的一种药食同源燕麦片,基本同实施例4,不同的是:
使用实施例2制备得到的浆料。
(1)制备药食同源谷物脆
制备药食同源谷物粉中:40份糙米粉、20份玉米粉、15份青稞粉、5份薏米粉、2份赤小豆粉、2份枸杞粉、2份茯苓粉、2山药粉、2粉黄精粉、1份阿胶粉和1份肉桂粉。
中性蛋白酶解液制备中:称取1份中性蛋白酶,分散于水中,搅拌至完全溶解。
膨化液制备时:称取5份抗性糊精,分散于水中,搅拌至均匀。
(2)药食同源燕麦片的制备
熬糖浆中:将2份蜂蜜和2份麦芽糖浆,进行混合,溶解,加热熬煮获得糖浆。
本实施例制得的药食同源燕麦片保质期能达到12个月,保质期内通过冲调食用时口感较为酥脆、不粘牙,形态较为完整,药食同源谷物脆没有发生溶解,口味均一。
实施例6
本实施例的一种药食同源燕麦片,基本同实施例4,不同的是:
使用实施例3制备得到的浆料。
(1)制备药食同源谷物脆
制备药食同源谷物粉中:50份糙米粉、30份玉米粉、20份青稞粉、8份薏米粉、5份赤小豆粉、5份枸杞粉、4份茯苓粉、4份山药粉、3粉黄精粉、3份阿胶粉和3份肉桂粉。
中性蛋白酶解液制备中:称取3份中性蛋白酶,分散于水中,搅拌至完全溶解。
膨化液制备时:称取6份抗性糊精,分散于水中,搅拌至均匀。
(2)药食同源燕麦片的制备
熬糖浆中:将3份蜂蜜和3份麦芽糖浆,进行混合,溶解,加热熬煮获得糖浆。
本实施例制得的药食同源燕麦片保质期能达到12个月,保质期内通过冲调食用时口感稍硬、不粘牙,形态稳定,药食同源谷物脆未出现松散现象,口味均一。
对比例3
本对比例的一种药食同源燕麦片,基本同实施例4,不同的是,使用对比例1制备得到的浆料。
本对比例制得的药食同源燕麦片保质期能达到10个月,保质期内通过冲调食用时口感不酥脆,粘牙,药食同源谷物脆形态不稳定,吸水快,导致结构松散现象,口感较差。
对比例4
本对比例的一种药食同源燕麦片,基本同实施例4,不同的是,使用对比例2制备得到的浆料。
本对比例制得的药食同源燕麦片保质期为10个月,保质期内通过冲调食用时,初期口感较为酥脆,形态较为完整,但随着冲泡时间延长,口感逐渐变软,粘牙,药食同源谷物脆形态逐渐松散,口感变差。
对比例5
本对比例的一种药食同源燕麦片,基本同实施例4,不同的是,药食同源谷物脆、燕麦片和浆料按重量配比为1:2:2.5混合。
本对比例制得的药食同源燕麦片保质期为11个月,保质期内通过冲调食用时,初期口感酥脆,形态较为完整,但冲泡时间过长会出现口感软绵,药食同源谷物脆溶解,口感差。
实施例7
本实施例的一种药食同源燕麦片,基本同实施例4,不同的是,还包括坚果碎。
药食同源谷物脆、燕麦片、坚果碎和浆料按重量配比为1:2:2:5混合。
本实施例制得的药食同源燕麦片保质期为12个月,保质期内通过冲调食用时,药食同源谷物脆一直保持酥脆口感,形态完整且稳定,外观丰富,具有坚果仁的仁香和口感,坚果、药食同源谷物和燕麦片让产品整体上口味及口感呈现出层次感,风味好。
表1流动性品评结果(百分制,流动性越弱分数越高)
表2口感品评结果(百分制,口感越酥脆分数越高)
表3外观品评结果(百分制,外观完整度越高分数越高)
表4综合(接受度、喜爱度)品评结果(百分制,喜爱度越高分数越高)
由实施例4-7可知,适宜的燕麦麸皮粉、羧甲基纤维素钠、植物油、麦芽糖浆、蜂蜜比例是在药食同源燕麦片表面形成稳定的阻水性保护层的关键,比例过高(实施例6)可能会导致燕麦片口感偏硬,比例过低(实施例5)可能会导致燕麦片酥脆度稍弱,坚果碎仁的增加(实施例7)可以丰富燕麦片的口感和风味。由对比例3-5可知,燕麦片表面的阻水性保护层的形成需要燕麦麸皮粉、羧甲基纤维素钠的共同作用,缺一不可,而且燕麦片用浆料与燕麦片、药食同源谷物脆、坚果仁的比例也非常重要,若浆料占比减少,也无法形成稳定的阻水性保护层。
以上所述实施例仅表达了本发明的优选实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形、改进及替代,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (9)
1.一种燕麦片用浆料,其特征在于:由以下组分及重量份组成:
燕麦麸皮粉0.5~1份、羧甲基纤维素钠0.5~1份、植物油7~8份、麦芽糖浆4~5份、蜂蜜5~6份。
2.一种药食同源燕麦片,其特征在于:使用权利要求1所述浆料,还包括药食同源谷物脆和燕麦片;所述药食同源谷物脆、燕麦片和浆料的重量配比为1:2:5。
3.根据权利要求2所述的一种药食同源燕麦片,其特征在于:所述药食同源谷物脆原料由全谷物和药食同源材制备得到。
4.根据权利要求3所述的一种药食同源燕麦片,其特征在于:所述全谷物包括薏米、糙米、玉米或青稞中的一种或几种;所述药食同源材包括赤小豆、枸杞、山药、茯苓、黄精、阿胶或肉桂中的一种或几种。
5.根据权利要求4所述的一种药食同源燕麦片,其特征在于:所述薏米、糙米、玉米和青稞的重量配比为5~8:40~50:20~30:15~20;所述赤小豆、枸杞、山药、茯苓、黄精、阿胶和肉桂的重量配比为2~5:2~5:2~4:2~4:2~3:1~3:1~3。
6.根据权利要求2所述的一种药食同源燕麦片,其特征在于:还包括坚果碎;所述药食同源谷物脆、燕麦片、坚果碎和浆料的重量配比为1:2:2:5。
7.一种权利要求2-6任一项所述药食同源燕麦片的制备方法,其特征在于:包括以下步骤:
熬制浆料的步骤:将燕麦麸皮粉0.5~1份、羧甲基纤维素钠0.5~1份、植物油7~8份、麦芽糖浆4~5份和蜂蜜5~6份混合,溶解,加热熬煮,得到所述浆料;
制作燕麦片半成品的步骤:将所述药食同源谷物脆、燕麦片和坚果碎按重量配比为1:2:2混合,加入所述浆料,拌料后烘烤,得到燕麦片半成品;
喷糖浆的步骤:将所述燕麦片半成品喷糖浆,烘烤后冷却,得到所述药食同源燕麦片。
8.根据权利要求7所述的一种药食同源燕麦片的制备方法,其特征在于:制作燕麦片半成品的步骤中:所述浆料的温度≥75℃;所述烘烤的参数为120℃,30min。
9.根据权利要求7所述的一种药食同源燕麦片的制备方法,其特征在于:所述药食同源谷物脆的制备方法包括以下步骤:
制备药食同源谷物粉的步骤:将所述全谷物和药食同源材粉碎后混匀,用中性蛋白酶酶解得到药食同源谷物粉;
膨化步骤:将所述药食同源谷物粉用含抗性糊精的膨化液挤压膨化,得到所述药食同源谷物脆;膨化前预干燥:在低于淀粉糊化温度的条件下进行预干燥,至含水量为≤20%后进行干热反应。
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