CN116508935A - 一种全麦粉杂粮复合油茶面及其制备方法 - Google Patents
一种全麦粉杂粮复合油茶面及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- 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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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
本发明公开了一种全麦粉杂粮复合油茶面及其制备方法，所述复合油茶面由以下重量份数的原料组成：全麦粉100份，红豆粉15~25份，大豆粉15~25份，核桃仁8~10份，花生碎8~10份，黑芝麻1~3份，白芝麻1~3份，蔗糖20~30份和玉米油10~20份。本发明通过谷豆搭配，实现营养互补，可提高产品蛋白质及膳食纤维含量，符合健康饮食需求。本发明所生产的复合营养全麦粉口感滑润细腻、营养配比合理、食用安全可靠，风味独特，不仅可以丰富杂粮产品种类，而且对拓宽杂粮深加工途径，进一步提高了产品的附加值，制备工艺简单，成本低，具有良好的应用前景。
Description
技术领域
本发明涉及农产品（食品）加工技术领域，特别的涉及一种全麦粉杂粮复合油茶面及其制备方法。
背景技术
传统的油茶面主要以小麦精粉为主要原料，添加植物油或动物油脂及少量坚果碎、糖或盐，蛋白含量较低，属于高热量，低营养食品，不符合健康膳食要求。因此，仅仅采用小麦面粉、糖及油加适当辅料制成的传统油茶面已不能有效满足人们的需要。五谷杂粮不仅富含几乎全部人体所必需的维生素及微量物质，而且是典型的低糖、低脂、低胆固醇的三低食品，经常食用可增强预防疾病的能力，并可通过食补辅助治疗某些疾病，其价值重新得到人们的认识，因而“多吃五谷杂粮”已成为饮食的新主张。目前市场上杂粮食品主要以杂粮粥米类产品为主，鲜见杂粮油茶面类产品。
发明内容
针对现有技术的上述不足，本发明的目的在于提供了一种全麦粉杂粮复合油茶面及其制备方法，解决传统的油茶面蛋白含量较低、营养价值低，不符合健康膳食要求等问题。
为了解决上述技术问题，本发明采用了如下的技术方案：一种全麦粉杂粮复合油茶面，由以下重量份数的原料组成：全麦粉100份，红豆粉15~25份，大豆粉15~25份，核桃仁8~10份，花生碎8~10份，黑芝麻1~3份，白芝麻1~3份，蔗糖20~30份和玉米油10~20份。这样，全麦粉是小麦在制粉过程中，保留了麸皮及胚芽等成分制成的面粉。全麦粉含有丰富的膳食纤维、矿物质及维生素，营养丰富。杂粮杂豆通常含有丰富的蛋白质、膳食纤维、多糖、多酚类营养与生物活性物质。如大豆，不仅含有大量的蛋白质（约为40%左右），而且氨基酸成分较为均衡，尤其是其中的赖氨酸含量较高，因此可以与面粉搭配，弥补其赖氨酸不足。大豆中含有的低聚糖、异黄酮等活性成分具有很好的保健作用。红豆含有丰富的蛋白质、脂肪、膳食纤维、核黄素等，具有预防便秘、消肿、健脾等作用。玉米油不饱和脂肪酸含量高达80~85%，主要为亚油酸和油酸，具有降低胆固醇、降血压，软化血管的作用。通过谷豆搭配，实现营养互补，而且可提高产品蛋白质及膳食纤维含量，符合健康饮食需求。
作为优选的，所述全麦粉为小麦全麦粉，粒度为120目。
作为优选的，所述红豆粉是整粒红豆烘干后磨成的粒径不超过120目的细粉。
作为优选的，所述大豆粉是整粒大豆烘干后磨成的粒径不超过120目的细粉。
本发明的另一个目的还在于，提供了上述全麦粉杂粮复合油茶面的制备方法，包括以下步骤：
1）将全麦粉、红豆粉和大豆粉于150~170℃进行翻炒或焙烤20~30min，直至略微发黄，有面粉和豆粉特有的焙烤香味即可，冷却至室温后，过120目筛；
2）将核桃仁、花生碎、黑芝麻、白芝麻分别于120~140℃进行炒制或焙烤，注意防止温度过高，出现焦糊；
3）将玉米油加热至略微发烟，冷却至室温；
4）将步骤1）~步骤3）的所有物料混合，并加入蔗糖进行充分搅拌均匀，包装，即得到所述全麦粉杂粮复合油茶面。
本发明以全麦粉及红小豆、黄豆以主要原料，添加核桃仁、花生碎及黑芝麻、玉米油、蔗糖组成。全麦粉含有丰富的蛋白质、膳食纤维、不饱和脂肪、矿物质、维生素等营养物质。大豆不仅含有丰富的蛋白质（约为40%左右），还含有低聚糖、异黄酮等活性成分。由于全麦粉蛋白中赖氨酸含量较低，相反大豆中赖氨酸含量高，因此将全麦粉和大豆搭配，可以使营养均衡。红小豆含有丰富的蛋白质、脂肪、膳食纤维、核黄素等，具有预防便秘、消肿、健脾等作用。玉米油不饱和脂肪酸含量高达80~85%，主要为亚油酸和油酸，具有降低胆固醇、降血压，软化血管的作用。本发明通过谷豆搭配，实现营养互补，可提高产品蛋白质及膳食纤维含量，符合健康饮食需求，老幼皆宜、具有保健功能的大众食品。
本发明的制备方法所生产的复合营养全麦粉口感滑润细腻、营养配比合理、食用安全可靠，风味独特。本发明不仅可以丰富杂粮产品种类，而且对拓宽杂粮深加工途径，进一步提高了产品的附加值，制备工艺简单，成本低，具有良好的应用前景。
实施方式
下面结合实施例对本发明作进一步的详细说明。实施例中所用试剂未特别说明均市售可得。
实施例1
一种全麦粉杂粮复合油茶面，该油茶面由以下重量份数的原料组成：全麦粉100份，红豆粉20份，大豆粉20份，核桃仁10份，花生碎10份，黑芝麻2份，白芝麻2份，蔗糖25份，玉米油15份。
按照上述配料该油茶面按以下步骤制成：
1)将全麦粉及杂粮面于160℃进行翻炒或焙烤25min，直至略微发黄，有面粉和豆粉特有的焙烤香味即可，冷却至室温后，过120目筛；
2）将核桃仁、花生碎、黑芝麻、白芝麻分别于130℃进行炒制或焙烤，注意防止温度过高，出现焦糊；
3）将玉米油加热至略微发烟后，冷却至室温；
4）将步骤1）~步骤3）的所有物料混合，并加入蔗糖进行充分搅拌混合，包装得全麦粉杂粮油茶面。
实施例2
一种全麦粉杂粮复合油茶面，该油茶面由以下重量份数的原料组成：全麦粉100份，红豆粉15份，大豆粉15份，核桃仁8份，花生碎8份，黑芝麻1份，白芝麻1份，蔗糖20份，玉米油10份。
按照上述配料该油茶面按以下步骤制成：
1)将全麦粉及杂粮面于160℃进行翻炒或焙烤25min，直至略微发黄，有面粉和豆粉特有的焙烤香味即可，冷却至室温后，过120目筛；
2）将核桃仁、花生碎、黑芝麻、白芝麻分别于130℃进行炒制或焙烤，注意防止温度过高，出现焦糊；
3）将玉米油加热至略微发烟后，冷却至室温；
4）将步骤1）~步骤3）的所有物料混合，并加入蔗糖进行充分搅拌混合，包装得全麦粉杂粮油茶面。
实施例3
一种全麦粉杂粮复合油茶面，该油茶面由以下重量份数的原料组成：全麦粉100份，红豆粉25份，大豆粉25份，核桃仁10份，花生碎10份，黑芝麻3份，白芝麻3份，蔗糖30份，玉米油20份。
按照上述配料该油茶面按以下步骤制成：
1)将全麦粉及杂粮面于160℃进行翻炒或焙烤25min，直至略微发黄，有面粉和豆粉特有的焙烤香味即可，冷却至室温后，过120目筛；
2）将核桃仁、花生碎、黑芝麻、白芝麻分别于130℃进行炒制或焙烤，注意防止温度过高，出现焦糊；
3）将玉米油加热至略微发烟后，冷却至室温；
4）将步骤1）~步骤3）的所有物料混合，并加入蔗糖进行充分搅拌混合，包装得全麦粉杂粮油茶面。
二、产品评价
经过10位（5男，5女）食品科学与工程专业的学生对本发明实施例1制备的油茶面产品进行感官评价，认为产品呈微黄色，色泽诱人，具有谷物焙烤的特殊香味，冲调后无分层现象，稳定性良好，口感顺滑，美味可口。
以上所述仅为本发明的较佳实施例而已，并不以本发明为限制，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。
Claims (5)
1.一种全麦粉杂粮复合油茶面，其特征在于，由以下重量份数的原料组成：全麦粉100份，红豆粉15~25份，大豆粉15~25份，核桃仁8~10份，花生碎8~10份，黑芝麻1~3份，白芝麻1~3份，蔗糖20~30份和玉米油10~20份。
2.根据权利要求1所述全麦粉杂粮复合油茶面，其特征在于，所述全麦粉为小麦全麦粉，粒度为120目。
3.根据权利要求1所述全麦粉杂粮复合油茶面，其特征在于，所述红豆粉是整粒红豆烘干后磨成的粒径不超过120目的细粉。
4.根据权利要求1所述全麦粉杂粮复合油茶面，其特征在于，所述大豆粉是整粒大豆烘干后磨成的粒径不超过120目的细粉。
5.如权利要求1~4任一项所述全麦粉杂粮复合油茶面的制备方法，其特征在于，包括以下步骤：
1)将全麦粉、红豆粉和大豆粉于150~170℃进行翻炒或焙烤20~30min，直至略微发黄，有面粉和豆粉特有的焙烤香味即可，冷却至室温后，过120目筛；
2）将核桃仁、花生碎、黑芝麻、白芝麻分别于120~140℃进行炒制或焙烤，注意防止温度过高，出现焦糊；
3）将玉米油加热至略微发烟，冷却至室温；
4）将步骤1）~步骤3）的所有物料混合，并加入蔗糖进行充分搅拌均匀，包装，即得到所述全麦粉杂粮复合油茶面。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791088A (zh) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | 杂粮油茶面 |
| CN105231258A (zh) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | 一种无糖高钙营养米粉及其制备方法 |
| CN107897651A (zh) * | 2017-10-26 | 2018-04-13 | 吕燕强 | 一种桄榔油茶 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791088A (zh) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | 杂粮油茶面 |
| CN105231258A (zh) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | 一种无糖高钙营养米粉及其制备方法 |
| CN107897651A (zh) * | 2017-10-26 | 2018-04-13 | 吕燕强 | 一种桄榔油茶 |
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