CN103549285A - 高纤维低热量的方便面 - Google Patents
高纤维低热量的方便面 Download PDFInfo
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- CN103549285A CN103549285A CN201310566522.3A CN201310566522A CN103549285A CN 103549285 A CN103549285 A CN 103549285A CN 201310566522 A CN201310566522 A CN 201310566522A CN 103549285 A CN103549285 A CN 103549285A
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- instant noodle
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 30
- 239000000835 fiber Substances 0.000 title claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 abstract description 11
- 239000002245 particle Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种高纤维低热量的方便面,包含面粉和盐的混合,其特征在于:该方便面包含有0.5~3.0%(重量)的膳食纤维,具有最大长度为400微米的颗粒大小,优选是为250微米。90%的纤维的长度为120微米。本发明的有益效果是:有再合水的功能,不需要提高足够的热量,但同时又保证了煮熟后的面条形成均匀的质感。
Description
技术领域
本发明涉及一种常见的面,特别是一种高纤维低热量的方便面。
背景技术
方便面是干燥或预煮的有油面条,往往包含调味包。通常的吃法是将干面条煮熟或在沸水中浸泡3〜5分钟,或直接吃。其一般是由面粉和附加成分(通常是化学物质)制成,这加快了准备的速度,也有助于实现质感和食物的保鲜,同时方便面中含有食品添加剂的成分。但是最常见的方便面成分对营养和健康是不利的。这些面也不方便吃。他们需要热加工,通常需要沸水煮开。他们的劣势是有限的用途,因为只有现成的汤是较好的菜肴。
发明内容
本发明的目的在于提供了一种高纤维低热量的方便面,用以解决上述的现有问题。
本发明的技术方案如下:一种高纤维低热量的方便面,包含面粉和盐的混合,其特征在于:该方便面包含有0.5〜3.0%(重量)的膳食纤维,具有最大长度为400微米的颗粒大小,优选是为250微米。90%的纤维的长度为120微米。
本发明的有益效果是:有再合水的功能,不需要提高足够的热量,但同时又保证了煮熟后的面条形成均匀的质感。
具体实施方式
本发明一种高纤维低热量的方便面,包含面粉和盐的混合,其特征在于:该方便面包含有0.5〜3.0%(重量)的膳食纤维,具有最大长度为400微米的颗粒大小,优选是为250微米。90%的纤维的长度为120微米。
本发明的具体结构如上文所述,本发明的目的是使脱水后的方便面在放入冷水后,在经过水泡后保持良好的质量的。
根据本发明的面条有再合水的功能,这是由于它们的内部结构——多孔的,高密度的特点决定的。该结构是由与膳食纤维的净蛋白淀粉化合物构成。这些纤维是三维的微加固结构,支持蛋白质-淀粉结构。使其具有更好的稳定性的手感和更好的吸收液体的性能。此外,膳食纤维有毛细管流动性的粘合剂,提高产品的水吸收属性。面里的膳食纤维对面粉质量的变化进行补偿。详细的组合物,能够使方便面具有合适质量的高蛋白面粉以及低筋面粉。此外,根据本发明可以制造由低筋面粉,甚至无麸质面粉制成的方便面,针对那些患有腹腔疾病的人。
本发明的方便面很方便准备,将室温温度或冷的液体,水或其它注入到方便面中,液体不要提供足够的热量即可,因此它们是很方便的。此属性的方便面是环境友好产品,因为水和能源是经济型的且不具有二氧化碳。水合面特征具有一致性,没有太硬的部分,也没有太软的部分。
本发明的方便面还有其他优点,在室温或冷水中泡出来的面条,不会粘在一起。而已知的方便面,最常见的是在沸水中来煮制,这会导致其由于淀粉糊化而粘在一起。方便面也可用于烹饪,准备日常热或冷的菜肴,它们是完美的沙拉和甜点,包括在食品工业中的应用。
本发明的方便面,可以生产许多种根据使用不同使用目的组成的混合物,如小麦面条,荞麦面条,玉米面条。所有种类的面条,可以有不同的形式,如小珍珠状,颗粒剂,短棍状,条状,四方状,环状等。
例
1
小麦方便面条配料:
小麦粉,97.2%(重量),其中包括13%的蛋白质。
膳食纤维0.8%(重量),包括90%小于120微米的纤维(粒径),最大长度为250微米。
2.0%(重量)的盐,
生产方法如下:配料混合,去水,适合的温度,形成和切割面条,干燥。
例
2
玉米小麦方便面条配料:
小麦粉,58.0%(重量),其中包含9%的蛋白质
玉米粉,39.0%(重量),包括7%的蛋白质
膳食纤维,6.0%(重量),包括90%小于120微米的纤维(粒径),最大长度为250微米。
生产方法如以例1。
例
3
荞麦方便面配料:
荞麦面,96.8 %(重量),其中包括11%的蛋白质
膳食纤维的制备1.7%(重量),包括90%小于120微米的纤维(粒径),最大长度为250微米。
1.5重量%的盐,生产方法如例1。
可见,根据本发明的方便面不仅安全健康,由于具有膳食纤维,也降低了产品的热值,并同时是具有丰富健康饮食的面条。
Claims (2)
1.一种高纤维低热量的方便面,包含面粉和盐的混合,其特征在于:
该方便面包含有0.5〜3.0%(重量)的膳食纤维,具有最大长度为400微米的颗粒大小,优选是为250微米。
2.根据权利要求1所述的高纤维低热量的方便面,其特征在于:90%的纤维的长度为120微米。
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Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101917871A (zh) * | 2007-12-28 | 2010-12-15 | 波兰工业农业-食物生物科技学院 | 即食面条 |
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CN101917871A (zh) * | 2007-12-28 | 2010-12-15 | 波兰工业农业-食物生物科技学院 | 即食面条 |
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Application publication date: 20140205 |