CN103549326B - 一种糖尿病患者独特保健面条的生产方法 - Google Patents
一种糖尿病患者独特保健面条的生产方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A23L7/109—Types of pasta, e.g. macaroni or noodles
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Abstract
一种糖尿病患者独特保健面条的生产方法,属于保健品技术领域,为糖尿病患者提供营养与保健。生产步骤:以魔芋为主料,配以虾米、面粉、玉米油,混合以上四种原料,经清洗、去皮、烘蒸、挤压粉碎、包装等步骤。该产品口感好、微量元素丰富,粗纤维含量高,食用方便,其制作方法简单,易操作,产品易携带、保存,是糖尿病患者理想天然保健食品。
Description
所属技术领域:
本发明属于保健品技术领域,特别涉及一种糖尿病患者独特保健面条的生产方法。
背景技术
据国外权威机构报告,全世界约有1.2亿糖尿病患者,中国有5000万,到2010年中国糖尿病患者将达到1.1个亿,糖尿病已成为继心血管、肿瘤之后第三大疾病,凡是患上糖尿病的患者,几乎都会产生一种恐惧心理,首先,至今世界上没有一种能彻底治愈糖尿病的西药,且此病将是终生性的,其次患病后,每天要控制血糖,如血糖控制不好,极可能产生并发症,乃至危及生命,患者以吃药打针维持血糖,进食遵医嘱,少吃多餐维持一日三餐,维持正常饮食。
目前市场上虽有无糖食品,但其营养成分不全,不能满足糖尿病患者的主食需求。本发明方法产品作为糖尿病患者主食来源优点在于,患者可无需控制饮食,本发明方法就能解决患者主食的问题。本发明方法产品要解决的技术问题是米面中全糖量过高,米、面含糖量大约达到75-77克/100克,能量为1440KJ/100克,粗纤维含量0.5-0.8克/100克,本发明以魔芋为主料,它的含糖量为4.4克/100克,粗纤维含量74.4克/100克,能量155KJ/100克,综合上面数据,不难看出,作为糖尿病患者主食来源的本发明方法魔芋面条有得天独厚的优势。由于魔芋具有独特的化学成分,果胶含量高,所以难以加工;现有技术还不能将魔芋作为主要配方原料,添加少量的面粉,制成糖尿病患者专用的食用方便的魔芋、面粉面条。
发明内容:
传统生魔芋切碎,直接粉碎,由于果胶粘性大,阻滞在加工机械内和料斗中,无法排出料斗、机械和出料口;也无法降低魔芋及其果胶中的水份;而只有以大量的面粉吸水,面粉加入量将达到配方的60%以上,这样面粉含量太高,含糖量过多,这样就成为了普通人食用的面条,但这样的产品含糖量过多,糖尿病病人无法食用。本发明摆脱本领域技术人员的思维定势,逆向思维,并将降低魔芋中的水分作为突破口,解决了以魔芋为主料、以少量面粉为辅料的糖尿病患者专用的食用方便的魔芋面条加工技术难题。
糖尿病患者主要依靠五大营养来保证,以维持正常生理需求,即少量的糖、多量的蛋白质、维生素、脂肪、微量元素。本发明方法产品由魔芋作为主要原料,添加辅助原料调制后,用生产正常面条工艺生产制成,采用袋装包装方式。
营养成分表:
魔芋营养成分为:能量156KJ/100g,蛋白质4.6g/100g,脂肪0.1g/100g,膳食纤维74.4g/100g,碳水化合物4.4g/100g、硫胺素微量、核黄酸0.1g/100g,尼克酸0.4mg/100g,钾299mg/100g,钠49.9mg/100g,钙45mg/100g,铁1.6mg/100g,锌2.05mg/100g,硒350.15mg/100g。
虾米主要对人体有益成份:蛋白质47.6g/100g、脂肪0.5g/100g、热量195千卡/100克,钙882mg/100g,磷695mg/100g、铁6.7mg/100g、硫胺素0.03mg/100g、核黄素0.06mg/100g、尼克酸4.1mg/100g。
面粉营养成份:蛋白质12.1g/100g、脂肪1.8g/100g、糖类73.7g/100g、热量359千卡/100克,粗纤维1.5g/100g,钙4.1mg/100g,磷239mg/100g、铁3.1mg/100g、硫胺素0.26mg/100g、核黄素0.1mg/100g、尼克酸4mg/100g。
魔芋作为配方的主要原料,提供膳食纤维和营养元素及微量元素来源。
面粉在产品中提供一定糖份及能量来源。
虾米在产品中提供蛋白质和钙等营养素并改善口感。
玉米油在产品中提供光滑性和补充脂肪。
本发明特点:
魔芋粗纤维含量74.4克/100克,这是其它食物无法代替的,因为粗纤维是促进人体肠道蠕动,增加饱胀感的重要元素,是粗粮中重要的不可替代的保健要素,这给糖尿病患者将本发明方法产品作为日常三餐中主食来源提供了保障。
由于魔芋有较多的果胶,这为制成魔芋面条提供了条件;同时,魔芋中含有大量对人体有益微量元素,特别钾、钙、硒超出同类食品;由于魔芋中钾、硒含量特别丰富,钾元素对于高血压患者降低血压、营养血管有着不可替代作用,同时硒元素对延缓衰老、抗癌保健发挥着独特作用。
为克服现有技术的缺陷,本发明提供一种糖尿病患者独特保健面条的生产方法。
本发明采用的技术方案:
1、将生魔芋放入花蓝式滚筒去皮机,再加入适量的水,洗脱魔芋的表皮;
2、将上述无皮魔芋用清水冲洗干净后,放入蒸箱,蒸煮60分钟--80分钟,蒸汽温度120℃-140℃,使魔芋脱水,破坏魔芋组织细胞壁,并降低魔芋中果胶成份的粘度,便于加工成魔芋面条;
3、将上述(2)中的熟魔芋用对滚机挤压,使之呈可塑性的橡皮泥状魔芋泥;
4、将上述配料65%-75%的魔芋泥与5%-8%的虾米、15%-25%的面粉、1%-2%的玉米油混合,再用搅拌机搅拌均匀,搅拌速度120转-180转/分钟;虾米原料用水清洗干净并粉碎;
5、将上述(4)的混合物用揉面机揉和,再静置发酵30分钟-40分钟;
6、将上述(5)的发酵混合物用面条加工机加工成面条,再进入烘房烘烤6小时--8小时,下架包装即可。
有益效果:
1、本发明解决了以魔芋为主要原料,便于糖尿病患者食用的面条食品的加工技术难题。
2、本发明方法产品食用方便。
3、本发明方法产品含糖量低,含量适中,并提供蛋白质、脂肪及微量元素,非常适合糖尿病病人食用。
4.本产品营养成分是糖尿病患者理想食谱,根据糖尿病患者食谱中低糖、低热量、低脂肪、高蛋白质、高纤维、高钙,魔芋粗纤维含量74.4克/100克,这是其它食物无法代替的,因为粗纤维是促进人体肠道蠕动,增加饱胀感的重要元素,是粗粮中重要的不可替代的保健要素,这给糖尿病患者将本产品作为日常三餐中主食来源提供了保障。
本发明优选技术方案:
1、将魔芋放入花蓝式滚筒去皮机,再加入适量的水,脱去魔芋的表皮;
2、将无皮魔芋用清水冲洗干净后,放入蒸箱,蒸煮80分钟,蒸汽温度140℃,使魔芋脱水,破坏魔芋组织细胞壁,并降低魔芋中果胶成份的粘度,便于加工成魔芋面条;
3、将上述(2)中的熟魔芋用对滚机挤压,使之呈可塑性的橡皮泥状魔芋泥;
4、将上述配料65%-75%的魔芋泥与5%-8%的虾米、15%-25%的面粉、1%-2%的玉米油混合,再用搅拌机搅拌均匀,搅拌速度120转-180转/分钟;虾米原料用水清洗干净并粉碎;
5、将上述(4)的混合物用揉面机揉和,再静置发酵30分钟-40分钟;
6、将上述(5)用面条加工机加工成面条,再进入烘房烘烤8小时,下架包装即可。
具体实施方式:
实施例:
1、将魔芋放入花蓝式滚筒去皮机,加入适量的水,脱去魔芋的表皮;
2、将无皮魔芋用清水冲洗干净后,放入蒸箱,蒸煮60分钟,蒸汽温度120℃,使魔芋脱水,破坏魔芋组织细胞壁,并降低魔芋中果胶成份的粘度,便于加工成魔芋面条;
3、将上述(2)中的熟魔芋用对滚机挤压,使之呈可塑性的橡皮泥状魔芋泥;
4、将上述配料65%-75%的魔芋泥与5%-8%的虾米、15%-25%的面粉、1%-2%的玉米油混合,用搅拌机搅拌均匀,搅拌速度120转-180转/分钟;虾米原料用水清洗干净并粉碎;具体各原料的配方比例由本领域技术人员自主灵活选择;
5、将上述(4)的混合物用揉面机揉和,再静置发酵30分钟;
6、将上述(5)的发酵混合物用面条加工机加工成面条,再进入烘房烘烤6小时,下架包装即可。
Claims (1)
1.一种糖尿病患者独特保健面条的生产方法,其特征在于:
(1)将生魔芋放入花蓝式滚筒去皮机,再加入适量的水,洗脱魔芋的表皮;
(2)将上述无皮魔芋用清水冲洗干净后,放入蒸箱,蒸煮60分钟--80分钟,蒸汽温度120℃-140℃,使魔芋脱水,破坏魔芋组织细胞壁,并降低魔芋中果胶成份的粘度,便于加工成魔芋面条;
(3)将上述(2)中的熟魔芋用对滚机挤压,使之呈可塑性的橡皮泥状魔芋泥;
(4)将上述配料65%-75%的魔芋泥与5%-8%的虾米、15%-25%的面粉、1%-2%的玉米油混合,再用搅拌机搅拌均匀,搅拌速度120转-180转/分钟;虾米原料用水清洗干净并粉碎;
(5)将上述(4)的混合物用揉面机揉和,再静置发酵30分钟-40分钟;
(6)将上述(5)的发酵混合物用面条加工机加工成面条,再进入烘房烘烤6小时--8小时,下架包装即可。
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