CN102160617A - 一种含有鲜熟柿子成分的面食品及其制备工艺 - Google Patents
一种含有鲜熟柿子成分的面食品及其制备工艺 Download PDFInfo
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Abstract
本发明公开的一种含有鲜熟柿子成分的面食品由玉米、小麦、鲜熟柿子制成。所述面食品的制备工艺是：将玉米、小麦水洗、烘干、炒熟后，加工成糁状，按3:1-1.5比例混合后用鲜熟柿子搅拌成糊状，然后烘干磨成粉面状。本发明将鲜熟柿子作为原料直接与玉米、小麦混合加工成粉面状，可作为方便面食直接用水、牛奶等调和食用，也可加工成糕点食用，还可作为其它食用产品的原料。食用非常方便。还可根据食用喜好制作成咸食制品、甜食制品。免除了运输、储存的问题。由于玉米、小麦是加工成糁状后再用鲜熟柿子搅拌成糊状，不仅可使鲜熟柿子充分渗透到玉米、小麦中，而且方便后期的加工。本发明为纯天然食物，不添加任何防腐剂，营养丰富，安全健康。
Description
技术领域
本发明属于食品技术领域，主要涉及的是一种含有鲜熟柿子成分的面食品及其制备工艺。
背景技术
食品是人类赖以生存和发展的最基本的物质条件。随着物质生活水平的不断提高，人们的饮食组成也在不断改变，由于饮食组成中的营养成分不够合理而导致的疾病与日俱增，危害健康的饮食因素席卷性增加，食品加工越来越精细；精加工使重要营养素极度流失；垃圾食品的过度普及；化学污染的无处不在；药物滥用的危害扩大；食品添加剂和调味品超量使用；化肥农药超标残留；天然洁净食品的短缺；饮食结构和生活习惯的局限等导致的亚健康状态和疾病迅速上升。如何通过平衡膳食来维护身体的健康即是我们亟待解决的问题。
我国是世界上产柿最多的国家，已有三千余年栽培历史，然而，由于它自身的特点，除鲜销外，深加工利用的还较少，传统的加工方式是把鲜熟柿子加工成柿饼、柿片等产品上市。虽然目前以柿子做主要原料开发的产品逐渐增多，如柿子饮料，柿子酒、柿子果醋等产品，但是这些产品的加工投资相对较大，对生产工艺的要求较高，且大多为单纯的饮料类产品，营养成分不够合理，不能作为充饥食物食用。还会增加了运输、储存成本。
发明内容
本发明的任务即由此产生，提出一种含有鲜熟柿子成分的面食品及其制备工艺。该面食品为绿色食品，具有营养丰富，味道鲜美，携带、食用方便，安全健康、可作为食品充饥等优点。且其生产制作容易、投资成本低。
本发明实现上述任务采取的技术方案是：一种含有鲜熟柿子成分的面食品主要由下列组分制成：玉米、小麦、鲜熟柿子。
本发明生产上述面食品的制备工艺是：将玉米、小麦水洗、烘干、炒熟后，加工成糁状，按3:1-1.5比例混合后用鲜熟柿子搅拌成糊状，然后烘干磨成粉面状。
本发明将鲜熟柿子作为原料直接与玉米、小麦混合加工成粉面状，可作为方便面食直接用水、牛奶等调和食用，也可加工成糕点食用，还可作为其它食用产品的原料。食用非常方便。还可根据食用喜好制作成咸食制品、甜食制品。免除了运输、储存的问题。由于玉米、小麦是加工成糁状后再用鲜熟柿子搅拌成糊状，不仅可使鲜熟柿子充分渗透到玉米、小麦中，而且方便后期的加工。本发明为纯天然食物，不添加任何防腐剂，营养丰富，安全健康。
本发明组分中：柿子为柿科植物柿的果实。是人们比较喜欢食用的果品，甜腻可口，含有丰富的蔗糖、葡萄糖、果糖、蛋白质、胡萝卜素、维生素C、瓜氨酸、碘、钙、磷、铁。 所含维生素和糖分比一般水果高1～2倍左右。另外，柿子还是慢性支气管炎、高血压、动脉硬化、内外痔疮患者的天然保健食品。所含果胶是一种水溶性的膳食纤维，有良好的润肠通便作用，对于纠正便秘，保持肠道正常菌群生长等有很好的作用。 玉米所含的营养非常丰富，每百克玉米中含蛋白质8.5克，脂肪4.3克，碳水化合物72.2克，钙22毫克，磷210毫克，铁1.6毫克，还含有胡萝卜素、维生素Ｂ1、维生素Ｂ2、烟酸等。它所含的脂肪为精米、精面的4～5倍，而且为不饱和脂肪酸，其中50％为亚油酸，还含有胆固醇、卵磷脂。金色的玉米中还含有丰富的维生素Ａ、维生素Ｅ等，具有降低血清胆固醇，防止高血压、冠心病、心肌梗塞的功能，并具有延缓细胞衰老和脑功能退化的作用。小麦是世界上最重要的粮食作物,加工成小麦粉可制成各种食品,虽然各国食用面粉的消费量不甚相同,但仍然是人类生活中价廉而重要的食物。小麦籽粒由胚、胚乳和麦皮组成。各部分的比例随品种不同有较大差异,大体为胚3%,麦皮15%,胚乳82%。小麦含有大量淀粉,并含有价值高的蛋白质、维生素(特别是维生素 B 族)和常被人们所忽视的矿物质。小麦不仅是供人营养的食物，也是供人治病的药物。《本草再新》把它的功能归纳为四种：养心，益肾，和血，健脾。《医林纂要》又概括了它的四大用途：除烦、止血、利小便，润肺燥。对于更年期妇女，食用未精制的小麦还能缓解更年期综合症。
具体实施方式
本发明以实施例的方式进一步详细说明。
实施例1
一种含有鲜熟柿子成分的面食品主要由下列组分制成：玉米、小麦、鲜熟柿子，所述玉米、小麦、鲜熟柿子的比例为：3:1。将玉米、小麦筛选水洗后、初步烘干水洗后的水分、炒熟后，用加工设备加工成糁状（颗粒状），用鲜熟柿子把加工的玉米糁、小麦糁按比例混合成糊状，然后烘干，再磨成粉面状即可。
实施例2
一种含有鲜熟柿子成分的面食品主要由下列组分制成：玉米、小麦、鲜熟柿子，所述玉米、小麦、鲜熟柿子的比例为：3:1.5。将玉米、小麦筛选水洗后、初步烘干水洗后的水分、炒熟后，用加工设备加工成糁状（颗粒状），用鲜熟柿子把加工的玉米糁、小麦糁按比例混合成糊状，然后烘干，再磨成粉面状即可。
Claims (2)
1.一种含有鲜熟柿子成分的面食品及其制备工艺，其特征是：所述面食品由玉米、小麦、鲜熟柿子制成。
2.一种生产权利要求1所述含有鲜熟柿子成分的面食品及其制备工艺，其特征是：所述面食品的制备工艺是：将玉米、小麦水洗、烘干、炒熟后，加工成糁状，按3:1-1.5比例混合后用鲜熟柿子搅拌成糊状，然后烘干磨成粉面状。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754774A (zh) * | 2012-06-30 | 2012-10-31 | 訾庆丰 | 一种柿子油松糕 |
| CN103519071A (zh) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | 一种柿子高粱米面面条及其制作方法 |
| CN103549278A (zh) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | 一种柿子玉米面条及其制作方法 |
| CN103548968A (zh) * | 2013-11-14 | 2014-02-05 | 于复生 | 一种柿子玉米煎饼及其制作方法 |
| CN108967890A (zh) * | 2018-07-31 | 2018-12-11 | 张建青 | 一种软柿子坨及其制备方法 |
| CN110235937A (zh) * | 2019-07-25 | 2019-09-17 | 郭小三 | 一种柿子的贮存方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101803A (zh) * | 1994-08-20 | 1995-04-26 | 蒋鸿钧 | 一种全天然糊状食品及其生产方法 |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1101803A (zh) * | 1994-08-20 | 1995-04-26 | 蒋鸿钧 | 一种全天然糊状食品及其生产方法 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754774A (zh) * | 2012-06-30 | 2012-10-31 | 訾庆丰 | 一种柿子油松糕 |
| CN103519071A (zh) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | 一种柿子高粱米面面条及其制作方法 |
| CN103549278A (zh) * | 2013-10-30 | 2014-02-05 | 沈孝芹 | 一种柿子玉米面条及其制作方法 |
| CN103548968A (zh) * | 2013-11-14 | 2014-02-05 | 于复生 | 一种柿子玉米煎饼及其制作方法 |
| CN103548968B (zh) * | 2013-11-14 | 2015-08-26 | 王永军 | 一种柿子玉米煎饼及其制作方法 |
| CN108967890A (zh) * | 2018-07-31 | 2018-12-11 | 张建青 | 一种软柿子坨及其制备方法 |
| CN110235937A (zh) * | 2019-07-25 | 2019-09-17 | 郭小三 | 一种柿子的贮存方法 |
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Application publication date: 20110824 |