WO2018006240A1 - 一种麦粒馅料、制备方法及应用 - Google Patents

一种麦粒馅料、制备方法及应用 Download PDF

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WO2018006240A1
WO2018006240A1 PCT/CN2016/088388 CN2016088388W WO2018006240A1 WO 2018006240 A1 WO2018006240 A1 WO 2018006240A1 CN 2016088388 W CN2016088388 W CN 2016088388W WO 2018006240 A1 WO2018006240 A1 WO 2018006240A1
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wheat
filling
gum
minced meat
edible
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PCT/CN2016/088388
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English (en)
French (fr)
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任长忠
李再贵
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任长忠
李再贵
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Priority to PCT/CN2016/088388 priority Critical patent/WO2018006240A1/zh
Publication of WO2018006240A1 publication Critical patent/WO2018006240A1/zh

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  • the invention relates to the technical field of food processing, in particular to a wheat filling, a preparation method and an application thereof.
  • Meatloaf has an important position in the diet of European and American countries. Burgers and other staple foods are inseparable from meatloaf. However, traditional meat patties have high fat content and high calories, which is not conducive to health. Wheat foods not only have high nutritional value, but also have many special medical and health effects, such as: oatmeal has the effect of lowering blood fat and preventing cardiovascular and cerebrovascular diseases; barley (naked barley) and barley glucan are rich in content and rich in The nutritional value and outstanding medical and health care effects are favored by Westerners; rye has higher anthocyanin content, better antioxidant effect and rich dietary fiber. However, Westerners mainly use wheat or wheat flour for the consumption of wheat food.
  • the object of the present invention is to provide a wheat filling having a fresh and juicy taste while solving the problem of falling of the kernel.
  • a cereal filling comprising the following parts by weight of raw materials: 20 to 85 parts of minced meat, 5 to 75 parts of wheat grains, and 0.2 to 10 parts of edible rubber.
  • the formability and cohesiveness of the wheat grain and the minced meat are increased, and the problem of falling of the grain is solved (when the grain filling is used as the meat cake)
  • the moisture in the edible rubber satisfies the moisture absorption of the wheat grains, and prevents the wheat grains from absorbing the moisture of the minced meat, so that the filling has a fresh and juicy taste.
  • the wheat grain filling wherein the minced meat is one or more of ground pork, beef ground, chicken minced meat or mutton minced meat.
  • the wheat grain filling wherein the wheat grain is one or more of oat, barley, barley, rye grain, diced grain, and milled grain.
  • the edible gum comprises konjac gum, gum arabic, carrageenan, xanthan gum, guar Bean gum, agar, gelatin, sodium alginate, locust bean gum, pectin, carboxymethyl cellulose, methyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, low methyl pectin, seaweed One or more of acid propylene glycol esters.
  • the wheat grain filling further comprises 1 to 10 parts of wheat flour.
  • the wheat flour has strong adhesion to the wheat kernel, and the wheat flour is added to the raw material, which not only increases the content of the wheat food in the filling, but also improves the cohesiveness of the filling and prevents the wheat kernel from falling. drop.
  • the wheat grain filling material further comprises an auxiliary material
  • the auxiliary material is one or more of the following: diced green onion, ginger, edible oil, monosodium glutamate, salt, soy sauce, egg, broth or bone soup .
  • the edible oil is one or more of sesame oil, olive oil, soybean oil, peanut oil, and sunflower oil.
  • Colloidal preparation adding water to the edible gum, the weight ratio of the edible gum to water is 1:30 to 1:100, and the water temperature is 10 to 60 ° C;
  • Soak soak the wheat kernels for 0.5 to 48 hours;
  • Cooking cooking the grain for 20 to 120 minutes;
  • Stuffing preparation mix the minced meat and the cooked wheat kernels and stir well;
  • the prepared edible colloid is mixed with the prepared filling and thoroughly stirred.
  • the filling further comprises: mixing the wheat flour with the minced meat and the cooked wheat kernels.
  • the filling preparation further comprises: mixing Add the vegetables and accessories to the minced meat and wheat grains and stir.
  • the cereal filling is used in a food product having a filling or being processed entirely from a filling.
  • the stuffed food includes buns, dumplings, pies and patties.
  • the food processed entirely from the filling comprises meat patties, meatballs, fish balls, fish cakes and ham sausages.
  • Figure 1 is a flow chart showing the steps of a method for preparing a wheat filling according to the present invention.
  • a wheat grain filling comprising the following raw materials in parts by weight: 20 to 85 parts of minced meat, 5 to 75 parts of wheat kernels, and 0.2 to 10 parts of edible rubber.
  • Meat can be used in common poultry, livestock, seafood products, such as: pork, beef, lamb, donkey meat, dog meat, rabbit meat, chicken, duck, fish and so on.
  • the minced meat is cut into pieces in the form of meat.
  • the minced meat referred to in the present invention refers to a state in which the meat is in the form of granules, and the size of the granules may be in a specific case according to specific needs. The choice is diced or foamed, and the size of the granules does not limit the scope of protection of the present invention.
  • the granules are granules of the wheat crop, and the granules of the present invention may preferably be one or more of grains, diced or milled granules of oat, barley, barley or rye.
  • oat, barley, barley, rye grain refers to whole oats, barley, barley, rye granules, oats, barley, barley, rye granules refers to a whole oat, barley, barley, rye
  • the granules are granulated to form small granules. Specifically, the granules are granules formed by one cutting or two dicing of one grain.
  • Milled grains of oat, barley, barley, and rye refer to the grinding of whole grains of oat or barley. It should be noted that grinding and rolling are completely different concepts. Milling is to remove the skin and grind. The pressure is pressed into a thin sheet, and the general grinding degree is controlled within 5% to reduce the influence of milling on the components such as dietary fiber, and the particles with better water absorption are formed.
  • the wheat Because the wheat has good chewiness after cooking, it has certain elasticity and appropriate hardness. When adding wheat flour or cereal, it only increases the viscosity of the product, and its hardness and elasticity are poor, and the same wheat flour or cereal is added. In comparison, the taste of the wheat filling is better.
  • Edible gums include konjac gum, gum arabic, carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, pectin, carboxymethylcellulose, methylcellulose, hydroxypropyl One or more of cellulose, hydroxypropylmethylcellulose, low methyl pectin, and propylene glycol alginate.
  • an edible gum having a higher dietary fiber content such as konjac, guar gum, sodium alginate, pectin, methylcellulose or the like may be used. Since these kinds of edible gums have higher dietary fiber content (up to 90% to 99%) compared with other types of edible gums, it not only enhances the formability and cohesiveness of wheat grains and minced meat, but also facilitates fillings.
  • the molding prevents the falling of the grain, improves the commerciality, and can promote the gastrointestinal motility. At the same time, these The water absorption of the colloid is strong, and the water absorption can reach dozens or even hundreds of times the mass of the colloid itself.
  • the ratio of minced meat, oatmeal or barley or barley or rye grain to edible gum can be selected according to the application scenario and the taste of the consumer. For example, 30 minced meat and 65 oatmeal can be used. 5 parts of edible rubber; 45 parts of minced meat, 53 parts of green glutinous rice and 2 parts of edible rubber can also be used; 46.4 parts of minced meat, 53 parts of rye grain, 0.6 parts of edible rubber and the like can also be used.
  • the formability and cohesiveness of the wheat grains and the minced meat are increased, the problem of falling of the wheat grains is solved, and on the other hand, the moisture in the edible rubber is satisfied.
  • the absorption of moisture by the wheat grains avoids the absorption of the moisture of the minced meat by the wheat grains, so that the filling has a fresh and juicy taste, and at the same time, it is beneficial to balance the high fat and high calorie of ordinary stuffing foods (such as hamburger patties). Health hazards.
  • the minced meat may preferably be one or more of ground pork, ground beef, chicken minced meat or mutton minced meat.
  • the wheat grain filling in the present embodiment further includes wheat flour, and the weight ratio of the wheat flour is 1 to 10 parts.
  • the wheat flour has strong adhesion to the wheat kernels, and the addition of wheat flour to the raw materials not only increases the content of the wheat food in the filling, but also reduces the cost. It also improves the cohesiveness of the filling and prevents the kernel from falling.
  • the wheat grain filling material in the embodiment further includes an auxiliary material
  • the auxiliary material is one or more of the following: diced green onion, ginger, edible oil, monosodium glutamate, salt, soy sauce, egg, meat. Soup or bone soup.
  • the edible oil is one or more of sesame oil, olive oil, soybean oil, peanut oil, and sunflower oil.
  • Figure 1 is a flow chart showing the steps of a method for preparing a wheat filling according to the present invention.
  • the present embodiment provides a method for preparing the above oatmeal filling, comprising the following steps:
  • Colloidal preparation adding water to the edible gum, the weight ratio of the edible gum to water is 1:30 to 1:100, and the water temperature is 10 to 60 ° C;
  • Soak soak the wheat kernels in water for 0.5 to 48 hours;
  • Cooking cooking the grain for 20 to 120 minutes;
  • Stuffing preparation mixing the minced meat and the cooked oatmeal, and stirring in one direction;
  • the prepared edible colloid is mixed with the prepared filling and thoroughly stirred.
  • the colloid preparation, the soaking and the cooking are not in the order, that is, the soaking, cooking, and colloid preparation may be performed first, or the colloid preparation may be performed first, then soaking, cooking, and colloidal preparation. Simultaneously with soaking and cooking. Because the outer skin of oat, barley, barley, and rye grain is relatively hard and has poor water absorption, it must be Pre-soaking and cooking, otherwise it will not only affect the gelatinization of starch, but also its hardness and toughness are high, which seriously affects the taste.
  • cereal or wheat flour is used as a raw material, since there is no problem of water absorption and gelatinization, it is usually not cooked, but the oatmeal or The wheat flour is a paste in the filling, which helps to improve the cohesiveness and formability, but does not help to improve the texture and texture of the filling.
  • the method further comprises: taking 20-85 parts of minced meat, 5-75 parts of wheat grains, and 0.2-10 parts of edible glue.
  • Soaking, cooking, and filling preparation have a sequence of execution.
  • the grain needs to be soaked and then cooked, and finally the filling is prepared. Soaking and re-cooking the grain can make the grain absorb more water and reduce the cooking time.
  • the optimum value of the cooking time can be appropriately adjusted according to the time of the immersion.
  • a longer cooking time is required; when the soaking time is long or the cooking pressure is high, a shorter cooking time can be selected.
  • the treatment methods are as follows:
  • the formability and cohesiveness of the wheat grains and the minced meat are increased, the problem of falling of the wheat grains is solved, and on the other hand, the moisture in the edible rubber is satisfied.
  • the absorption of water by the wheat grains avoids the absorption of the moisture of the minced meat by the wheat grains, so that the filling has a fresh and juicy taste.
  • the use of oat, barley, barley or rye grain reduces the quality of the meat in the filling food, and helps to reduce the fat content and calories of the high fat and high calorie filling foods, with obvious health effects.
  • the step of preparing the filling further comprises mixing the wheat flour with the minced meat and the cooked wheat kernels.
  • the wheat flour has strong adhesion to the wheat kernels, and the addition of wheat flour to the raw materials not only increases the content of the wheat food in the filling, but also improves the cohesiveness of the filling and prevents the wheat grains from falling.
  • the step of preparing the filling further comprises: mixing the minced meat and the cooked wheat kernels in one direction. After stirring, vegetables and excipients are added to the minced meat and the granules after mixing and stirring, and stirred.
  • the auxiliary materials are one or more of the following: diced green onion, ginger, edible oil, monosodium glutamate, salt, soy sauce, egg, broth or bone soup.
  • the edible oil is one or more of sesame oil, olive oil, soybean oil, peanut oil, and sunflower oil.
  • the wheat filling of the above-described first to seventh embodiments may be used in a food product having a stuffing or a whole processed from a filling.
  • stuffing foods include buns, siu mai, dumplings, and stuffing.
  • Foods made entirely from fillings include patties, meatballs, fish balls, fish cakes and ham.

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Abstract

一种麦粒馅料，包括下列重量份数的原料：肉末20～85份，麦粒5～75份，食用胶0.2～10份，通过在馅料中添加了一定量的食用胶，一方面增加了麦粒与肉末的成型性和凝聚性，解决了麦粒掉落的问题，另一方面食用胶中的充足的水分避免了麦粒吸收肉末的水分，使得馅料具有鲜嫩多汁的口感，此外，所述麦粒馅料还有利于平衡肉馅料食品脂肪含量较高，热量高的弊端。

Description

一种麦粒馅料、制备方法及应用 技术领域
本发明涉及食品加工技术领域，尤其涉及一种麦粒馅料、制备方法及应用。
背景技术
肉饼在欧美国家饮食中具有重要的地位，汉堡等主食都离不开肉饼。但传统的肉饼脂肪含量高，热量高，不利于健康。而麦类食品，不仅营养价值高，还有许多特殊的医药保健作用，例如：燕麦具有降脂和预防心脑血管疾病的功效；青稞(裸大麦)和大麦葡聚糖含量丰富，具有丰富的营养价值和突出的医药保健作用，受到西方人士的青睐；黑麦的花青素含量较高，有较好的抗氧化作用和丰富的膳食纤维。但是，西方人食用麦类食品主要以麦片或者麦粉为主，麦粒与肉饼的结合尚未见到。中国农业大学在2014年申请了“一种燕麦馅料及其制备方法和应用”(申请号为201410613121.3)的发明专利，提出“在馅料中加入一定量经过浸泡、蒸煮的燕麦粒或者经过碾磨、切粒的燕麦粒，燕麦较硬的外皮得到明显软化，但依然有明显的弹性、筋道等质感，使馅料具有绵软而筋道的口感。同时，燕麦中较高的脂肪含量、较好的吸水性都使得馅料持水能力加强，口感滑爽”。该专利申请技术已经在现有的包子、蒸饺、烧麦等多项产品中得到应用，受到了消费者的喜爱。同时，添加燕麦后，也非常有利于产品的成本控制。
在上述发明的实施过程中，发明人发现现有技术至少存在以下问题：
在生产完全馅料食品时，例如，汉堡包中的肉饼、肉夹馍中的肉饼等，由于燕麦粒本身的粘黏度较低，燕麦粒与肉馅无法牢固结合，会有明显掉粒现象(肉饼表面的燕麦粒脱落)。
在生产燕麦包子等外表有包裹的食品时，虽然不会发生燕麦粒掉落的现象，但由于燕麦粒吸水率较高，当燕麦粒与肉混合后，燕麦粒会吸走肉中的水分，从而造成馅料干燥，缺乏鲜嫩多汁的口感。
发明内容
本发明的目的是为了提供一种具有鲜嫩多汁口感的麦粒馅料，同时解决麦粒掉落问题。
为了实现上述发明目的，根据本发明的一个方面，提供了一种麦粒馅料，包括下列重量份数的原料：肉末20～85份，麦粒5～75份，食用胶0.2～10份。
本发明实施例通过在馅料中添加了一定量的食用胶，一方面增加了麦粒与肉末的成型性和凝聚性，解决了麦粒掉落的问题(当麦粒馅料作为肉饼等使用时)，另一方面食用胶中的水分满足了麦粒对水分的吸收量，避免了麦粒吸收肉末的水分，使得馅料具有鲜嫩多汁的口感。
进一步，所述的麦粒馅料，其中，所述肉末为猪肉末、牛肉末、鸡肉末或羊肉末中的一种或几种。
进一步，所述的麦粒馅料，其中，所述麦粒为燕麦、青稞、大麦、黑麦的籽粒、切粒、碾磨粒中的一种或几种。
进一步，所述食用胶包括魔芋胶、阿拉伯胶、卡拉胶、黄原胶、瓜尔 豆胶、琼脂、明胶、海藻酸钠、刺槐豆胶、果胶、羧甲基纤维素、甲基纤维素、羟丙基纤维素、羟丙基甲基纤维素、低甲基果胶、海藻酸丙二醇酯中的一种或多种。
进一步，所述的麦粒馅料，还包括1～10份麦粉。
采用上述进一步的有益效果为：麦粉相对麦粒具有较强的黏附力，原料中添加麦粉，既增加了麦类食品在馅料中的含量，又改善了馅料的凝聚性，防止麦粒掉落。
进一步，所述的麦粒馅料，所述麦粒馅料还包括辅料，辅料为以下一种或几种：葱末、姜末、食用油、味精、食盐、酱油、鸡蛋、肉汤或骨汤。
进一步，所述的麦粒馅料，所述食用油为香油、橄榄油、大豆油、花生油、葵花籽油中的一种或几种。
根据本发明的另一方面，提供了一种制备上述的麦粒馅料的方法，包括：
胶体调制：向食用胶中加入水，所述食用胶与水的重量比例为1：30～1：100，水温10～60℃；
浸泡：将麦粒浸泡0.5～48小时；
蒸煮：蒸煮麦粒20～120分钟；
馅料调制：将肉末、蒸煮后的麦粒混合，充分搅拌；
将调制的食用胶体与调制的馅料混合并充分搅拌。
进一步，所述的麦粒馅料的制备方法，所述馅料调制还包括：将麦粉与所述肉末、蒸煮后的麦粒一并混合。
进一步，所述的麦粒馅料的制备方法，所述馅料调制还包括：在混合 并搅拌后的肉末和麦粒中加入蔬菜和辅料，搅拌。
根据本发明的又一方面，所述的麦粒馅料在有馅类食品或完全由馅料加工而成食品中的应用。
进一步，所述有馅类食品包括包子、饺子、馅饼和肉饼汉堡。
进一步，所述完全由馅料加工而成食品包括肉饼、肉圆、鱼圆、鱼饼和火腿肠。
附图说明
图1为本发明制备麦粒馅料的方法的步骤流程图。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明了，下面结合具体实施方式并参照附图，对本发明进一步详细说明。应该理解，这些描述只是示例性的，而并非要限制本发明的范围。此外，在以下说明中，省略了对公知技术的描述，以避免不必要地混淆本发明的概念。
第一实施方式
本发明的第一实施方式中，提供了一种麦粒馅料，包括下列重量份数的原料：肉末20～85份，麦粒5～75份，食用胶0.2～10份。
肉可以采用常见的家禽、牲畜类、海产品的食材，例如：猪肉、牛肉、羊肉、驴肉、狗肉、兔肉、鸡肉、鸭肉、鱼肉等。肉末即将上述肉类食材切为块状，需要说明的是，本发明中所指的肉末指的是肉呈颗粒状的一种状态，颗粒状的大小可以在具体的情况中根据具体需要选择为肉丁或沫状，颗粒状的大小不能限制本发明的保护范围。
麦粒即麦类作物的颗粒状，本发明中的麦粒可以优选燕麦、青稞、大麦或黑麦的籽粒、切粒或碾磨粒中的一种或几种。其中，燕麦、青稞、大麦、黑麦籽粒指的是完整燕麦、青稞、大麦、黑麦颗粒，燕麦、青稞、大麦、黑麦切粒指的是将一整颗燕麦、青稞、大麦、黑麦粒进行切分形成的小颗粒，具体的，切粒为一颗籽粒进行一次切割或两次切割形成的颗粒，切粒太小，就会让麦粒丧失其咀嚼性，失去麦粒馅料所特有的弹性和硬度。燕麦、青稞、大麦、黑麦的碾磨粒指的是将燕麦或青稞的完整颗粒进行碾磨，这里需说明的是：碾磨和碾压是完全不同的概念，碾磨是去掉外皮，碾压是压成薄片，一般碾磨度控制在5％以内，以降低碾磨对膳食纤维等成分的影响，形成的吸水性更好的颗粒。
由于麦粒蒸煮后有较好的咀嚼性，有一定的弹性和较为适当的硬度，而添加麦粉或麦片时，只是增加了产品的粘性，其硬度和弹性较差，与添加同样的麦粉或麦片比较，麦粒馅料的口感更佳。
食用胶包括魔芋胶、阿拉伯胶、卡拉胶、黄原胶、瓜尔豆胶、琼脂、明胶、海藻酸钠、刺槐豆胶、果胶、羧甲基纤维素、甲基纤维素、羟丙基纤维素、羟丙基甲基纤维素、低甲基果胶、海藻酸丙二醇酯中的一种或多种。
在优选实施方式中，可以采用膳食纤维含量较高的食用胶，例如：魔芋、瓜尔豆胶、海藻酸钠、果胶、甲基纤维素等。由于这些种类的食用胶相对其他种类的食用胶具有较高含量的膳食纤维(可高达90～99％以上)，因此，不仅能加强麦粒与肉末的成型性和凝聚性，有利于馅料的成型，预防麦粒的掉落，改善商品性，并能起到促进肠胃蠕动的作用。同时，这些 胶体的吸水性较强，吸水量可以达到胶体自身质量的数十倍甚至近百倍。这些高含水率的食用胶体的添加，可以明显增强馅料的含水量和持水性，使馅料更加鲜嫩多汁。添加富含膳食纤维的胶体，有利于降脂、降低馅料食品的热量，并平衡普通肉饼等高脂肪高热量可能带来的健康隐患。
肉末、燕麦或青稞或大麦或黑麦粒与食用胶的比例成分可根据适用场景的不同以及食用者口感的需要选择适当的配比，例如，可以采用肉末30份，燕麦粒65份，食用胶5份；也可以采用肉末45份，青稞粒53份，食用胶2份；也可以采用肉末46.4份，黑麦粒53份，食用胶0.6份等。
本实施方式通过在馅料中添加了一定量的食用胶，一方面增加了麦粒与肉末的成型性和凝聚性，解决了麦粒掉落的问题，另一方面食用胶中的水分满足了麦粒对水分的吸收量，避免了麦粒吸收肉末的水分，使得馅料具有鲜嫩多汁的口感，同时还有利于平衡普通馅类食品(如汉堡肉饼)的高脂肪高热量可能带来的健康隐患。
第二实施方式
在第一实施方式基础上，本实施方式中的麦粒馅料中，肉末优选的可以采用猪肉末、牛肉末、鸡肉末或羊肉末中的一种或几种。
第三实施方式
在第一实施方式或第二实施方式的基础上，本实施方式中的麦粒馅料中，还包括麦粉，该麦粉的重量比例为1～10份。麦粉相对麦粒具有较强的黏附力，原料中添加麦粉，既增加了馅料中麦类食品的含量，降低成本， 又改善了馅料的凝聚性，防止麦粒掉落。
第四实施方式
在上述任一种实施方式基础上，本实施方式中的麦粒馅料中还包括辅料，辅料为以下一种或几种：葱末、姜末、食用油、味精、食盐、酱油、鸡蛋、肉汤或骨汤。食用油为香油、橄榄油、大豆油、花生油、葵花籽油中的一种或几种。
图1为本发明制备麦粒馅料的方法的步骤流程图。
第五实施方式
如图1所示，本实施方式提供了一种制备上述的燕麦馅料的方法，包括以下步骤：
胶体调制：向食用胶中加入水，所述食用胶与水的重量比例为1：30～1：100，水温10～60℃；
浸泡：将麦粒在水中浸泡0.5～48小时；
蒸煮：蒸煮麦粒20～120分钟；
馅料调制：将肉末、蒸煮后的燕麦粒混合，单向充分搅拌；
将调制的食用胶体与调制的馅料混合并充分搅拌。
需要说明的是，上述步骤中，胶体调制与浸泡、蒸煮没有先后顺序，即既可以先进行浸泡、蒸煮，再进行胶体调制，也可以先进行胶体调制，再进行浸泡、蒸煮，还可以胶体调制与浸泡、蒸煮同时进行。由于燕麦、青稞、大麦、黑麦粒的外皮较为坚硬，吸水性较差，所以，一定要对其进 行预先浸泡和蒸煮，否则不但影响其淀粉的糊化，而且其硬度和韧性较高，严重影响口感。而如果在馅料中不是使用燕麦、青稞、大麦、黑麦粒而是使用麦片类或者麦粉作为原料，由于其不存在吸水和糊化困难的问题，所以，通常不进行蒸煮，但是，麦片或者麦粉在馅料中呈现的是糊状，虽然有利于改善凝聚性和成型性，但对改善馅料的质构和口感没有帮助。
在胶体调制和浸泡的步骤之前，还包括取料：取肉末20～85份，麦粒5～75份，食用胶0.2～10份。
浸泡、蒸煮、馅料调制有先后执行顺序，麦粒需要先进行浸泡再进行蒸煮，最后进行馅料调制。麦粒先浸泡再蒸煮可以使得麦粒吸收更多的水分，缩减蒸煮时间。
蒸煮的时间的最优值可以根据浸泡的时间来适当调整。当浸泡时间短时，需要较长的蒸煮的时间；当浸泡时间长或蒸煮压力高时，可以选择较短的蒸煮时间。
浸泡、蒸煮步骤中，根据燕麦、青稞、大麦或黑麦粒的颗粒形态和重量份数的不同，其处理方式分别如下：
a.对于燕麦、青稞、大麦或黑麦籽粒，在蒸煮前浸泡0.5～48小时，蒸煮50～100分钟；
b.对于燕麦、青稞、大麦或黑麦切粒或燕麦、青稞、大麦、或黑麦碾磨粒，在蒸煮前浸泡10分钟～24小时，蒸煮20～60分钟；
c.对于燕麦、青稞、大麦、黑麦切粒或燕麦、青稞、大麦、黑麦碾磨粒，且麦粒在原料中的重量份数≤15％，在蒸煮前浸泡5分钟～24小时，蒸煮20分钟～30分钟。
本实施方式通过在馅料中添加了一定量的食用胶，一方面增加了麦粒与肉末的成型性和凝聚性，解决了麦粒掉落的问题，另一方面食用胶中的水分满足了麦粒对水分的吸收量，避免了麦粒吸收肉末的水分，使得馅料具有鲜嫩多汁的口感。同时，燕麦、青稞、大麦或黑麦粒的使用减少了馅料食品中肉类的质量，有利于降低高脂肪和高热量馅料食品的脂肪含量和热量，具有较明显的健康效应。
第六实施方式
在第五实施方式的基础上，本实施方式中的麦粒馅料的制备方法，馅料调制的步骤还包括：将麦粉与肉末、蒸煮后的麦粒一并混合。麦粉相对麦粒具有较强的黏附力，原料中添加麦粉，既增加了馅料中麦类食品的含量，又改善了馅料的凝聚性，防止麦粒掉落。
第七实施方式
在第五实施方式或第六实施方式的基础上，本实施方式中的麦粒馅料的制备方法，馅料调制的步骤还包括：在将肉末、蒸煮后的麦粒混合，单向充分搅拌之后，在混合并搅拌后的肉末和麦粒中加入蔬菜和辅料，并进行搅拌。其中，辅料为以下一种或几种：葱末、姜末、食用油、味精、食盐、酱油、鸡蛋、肉汤或骨汤。食用油为香油、橄榄油、大豆油、花生油、葵花籽油中的一种或几种。
上述第一至七的实施方式的麦粒馅料可以在有馅类食品或完全由馅料加工而成食品中的应用。其中，有馅类食品包括包子、烧麦、饺子、馅 饼和肉饼汉堡。完全由馅料加工而成食品包括肉饼、肉圆、鱼圆、鱼饼和火腿肠。
应当理解的是，本发明的上述具体实施方式仅仅用于示例性说明或解释本发明的原理，而不构成对本发明的限制。因此，在不偏离本发明的精神和范围的情况下所做的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。此外，本发明所附权利要求旨在涵盖落入所附权利要求范围和边界、或者这种范围和边界的等同形式内的全部变化和修改例。

Claims (11)

  1. 一种麦粒馅料，其特征在于，包括下列重量份数的原料：
    肉末20～85份，麦粒5～75份，食用胶0.2～10份。
  2. 按照权利要求1所述的麦粒馅料，其中，所述肉末为猪肉末、牛肉末、鸡肉末或羊肉末中的一种或几种。
  3. 按照权利要求1所述的麦粒馅料，其中，所述麦粒为燕麦、青稞、大麦或黑麦的籽粒、切粒、碾磨粒中的一种或几种。
  4. 按照权利要求1所述的麦粒馅料，其中，所述食用胶包括魔芋胶、阿拉伯胶、卡拉胶、黄原胶、瓜尔豆胶、琼脂、明胶、海藻酸钠、刺槐豆胶、果胶、羧甲基纤维素、甲基纤维素、羟丙基纤维素、羟丙基甲基纤维素、低甲基果胶、海藻酸丙二醇酯中的一种或多种。
  5. 按照权利要求1或4所述的麦粒馅料，所述食用胶的含水量为重量比1：30～1：100。
  6. 按照权利要求1～5任一项所述的麦粒馅料，还包括1～10份麦粉。
  7. 一种制备权利要求1～6任一项所述的麦粒馅料的方法，其特征在于，包括：
    胶体调制：向食用胶中加入水，所述食用胶与水的重量比例为1：30～1：100，水温10～60℃；
    浸泡：将麦粒浸泡0.5～48小时；
    蒸煮：蒸煮麦粒20～120分钟；
    馅料调制：将肉末、蒸煮后的麦粒混合并搅拌；
    将调制的食用胶体与调制的馅料混合并充分搅拌。
  8. 按照权利要求7所述的麦粒馅料的制备方法，其中，所述馅料调制还包括：将麦粉与所述肉末、蒸煮后的麦粒一并混合。
  9. 按照权利要求1～6任一所述的麦粒馅料在有馅类食品或完全由馅料加工而成食品中的应用。
  10. 按照权利要求9所述的应用，所述有馅类食品包括包子、烧麦、饺子、馅饼和肉饼汉堡。
  11. 按照权利要求9所述的应用，所述完全由馅料加工而成食品包括肉饼、肉圆、鱼圆、鱼饼和火腿肠。
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