CN103637079A - 当归保健面条及其生产方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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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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- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种当归保健面条及生产方法。本发明选用当归、枸杞、甜叶菊、黄芪等中草药,通过“二次破碎+微波辅助浸提法”制备中草药浸提液用于面条生产。面条产品色泽微红,成型好,咀嚼筋道有弹性,断条率低,有淡淡的中草药清香味及甜味,无刺激性气味,适口性好,经常食用可有助于补正益气、抗疲劳、滋补元气、增强免疫力、降血压降血糖、抗衰老、预防肥胖功效等,市场前景广阔。本发明优势在于:一是本发明采用“超声波破碎+微波辅助浸提法”提取工艺,提高了面条的营养性和功能性;二是在中草药配伍中添加了甜叶菊,有效的掩盖了中草药的刺激性气味,面条适口性好;三是产品原料中增加了谷朊粉,改变了面条的流变学特性,面条细腻筋道。
Description
技术领域
本发明涉及一种当归保健面条及制备方法,属于保健食品领域。
背景技术
面条在我国有悠久的历史,自古以来,他就以品种多和雅俗共赏等特色而著称于世。经过多年的发展,中国面条的制造业也有了长足的进步。随着改革的发展、科技的进步、人民生活的提高,人们对于食品不仅是食饱而且追求其营养性、功能性、保健性。中草药是我国璀璨的传统宝贵资源,我国诸多学者已经开展了中草药在保健面条中的应用研究,并初步实现了应用实践,但加工工艺多采用简单的中草药粉碎直接添加的方式,作用效果不显著,且中草药多带有刺激性气味,限制了中草药保健面条的推广。
本发明涉及的中草药主要有当归、枸杞、甜叶菊和黄芪等,中草药简介如下:
当归为伞形科植物当归的干燥根。主产于甘肃、云南、四川、陕西、湖北等地。其性温,味甘,辛。当归,归心、脾经。具有补血活血,调经止痛,润肠通便的功效。其为血中气药、补血药要。用于血虚萎黄,眩晕心悸,月经不调,经闭痛经,风湿痹痛,跌扑损伤。早在两千多年前,古代中国人民已经用它治疗疾病,至今,当归在临床仍有广泛的用途,素有十方九归之说。现代研究结果表明当归在对心血管系统增加心脏血液供应,降低心肌耗氧量,保护心肌细胞;扩张血管,降低血管阻力,改善器官血流量等作用,而且当归具有抗肿瘤、抗菌、抗癌、抗老防老、促进造血及美容作用。
枸杞是我国保健领域最具应用价值和应用前景的中草药,目前枸杞主要的药用种类为宁夏枸杞(Lycium barbarum L.),枸杞全身是宝,据李时珍《本草纲目》记载“枸杞,补肾生精,养肝,明目,坚精骨,去疲劳,易颜色,变白,明目安神,令人长寿”。其富含多种活性物质,枸杞多糖(LBP)为其主要活性成分之一,具有增加白细胞活性、促进肝细胞新生、有免疫调节、抗肿瘤、保肝、降压、降血糖、抗衰老等多种作用。
甜叶菊(Stievia rebaudiana),又名“甜菊”、“甜草”。原产巴拉圭,属菊属菊科草本植物。其叶含有甜叶菊苷,是一种天然甜味剂,具有高甜度、低热量、无毒、无副作用等特点,同时具有一定的药理作用,对高血压、糖尿病、肥胖症、冠心病、小儿龋齿等病症有很好疗效。
发明内容
本发明的目的在于提供一种具有补正益气、抗疲劳、滋补元气、增强免疫力、降血压降血糖、抗衰老、预防肥胖功效的保健面条。
为实现上述目的,本发明采用的技术方案如下:
本发明提供一种当归保健面条,其特征在于:选用的中草药及其配伍比例为:当归35~45%,枸杞20~40%,甜叶菊15~25%,黄芪5~15%。
本发明提供一种当归保健面条的生产方法,其特征在于:中草药通过“二次破碎+微波辅助浸提法”制备中草药浸提液用于面条生产。
上述中草药浸提液生产工艺,具体是通过如下途径实现的:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照上述比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液。
本发明提供一种当归保健面条,其特征在于是通过如下途径实现的:
1)和面剂制备:向中草药浸提液中加入4~5%食盐、1~2%复合磷酸盐、0.3~0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
2)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37~43%比例加入和面剂;
3)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
4)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
5)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
6)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
本发明提供一种当归保健面条,面条产品色泽微红,光滑、细腻、成型好,咀嚼筋道有弹性,断条率低,有淡淡的中草药清香味及甜味,无刺激性气味,适口性好。经常食用可有助于补正益气、抗疲劳、滋补元气、增强免疫力、降血压降血糖、抗衰老、预防肥胖功效等,是一种良好的日常保健食品,市场前景广阔。
本发明提供一种当归保健面条,其优势在于:一是本发明通过“二次破碎+微波辅助浸提法”提取中草药功能性成分,提高了当归保健面条的营养性和功能性;二是在中草药配伍中添加了甜叶菊,是一种天然型甜味剂,有效的掩盖了中草药的刺激性气味,使保健面条具有良好的适口性,克服了中草药保健面条适口性差的缺陷,同时甜叶菊具有抑制高血压、糖尿病、肥胖症、冠心病、小儿龋齿等病症,使发明产品适用于肥胖消费者及幼儿等;三是产品原料中增加了谷朊粉,改变了面条的流变学特性,使面条细腻、筋道而且营养丰富具有保健功能。
具体实施方式
实施例1:
当归保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照当归35%、枸杞40%、甜叶菊15%、黄芪10%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入4%食盐、2%复合磷酸盐、0.3%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
实施例2:
当归保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照当归45%、枸杞20%、甜叶菊25%、黄芪10%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入5%食盐、1%复合磷酸盐、0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按43%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细2.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
实施例3:
当归保健面条,具体制备步骤如下:
(1)中草药浸提液制备:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照当归40%、枸杞30%、甜叶菊20%、黄芪10%比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液;
(2)和面剂制备向中草药浸提液中加入4.5%食盐、1.5%复合磷酸盐、0.4%食用碱,30℃条件下搅拌溶解制得和面剂;
(3)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按40%比例加入和面剂;
(4)和面:和面时间20~30min,制成面坯。和面结束时,面团呈松散的颗粒状,手握可成团,轻轻揉搓能松散复原,且断面有层次感;
(5)熟化:和好的料胚,在上面盖上保鲜膜。采用静止熟化的方法,熟化时间一般不少于20min;
(6)压片、切条:熟化后的面团经多级辊压成符合要求的面带。切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
(7)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (3)
1. 一种当归保健面条,其特征在于:选用的中草药及其配伍比例为:当归35~45%,枸杞20~40%,甜叶菊15~25%,黄芪5~15%。
2.根据权利要求1所述一种用于当归保健面条生产中草药浸提液的制备方法,其特征在于采用“二次破碎+微波辅助浸提法”,具体是通过如下途径实现的:将中草药去除蛀虫及腐烂者,然后剪切破碎过40目筛;按照权利要求1所述比例配伍中草药,加入1.5倍纯净水,在超声波作用下二次破碎10~20min;在微波辅助作用下提取20~30min,提取温度控制在60~80℃,过滤;滤渣再重复提取两次,合并滤液即得中草药浸提液。
3.当归保健面条生产工艺,其特征在于,按照以下的步骤进行:
1)和面剂制备:向权利要求2所述的中草药浸提液中加入4~5%食盐、1~2%复合磷酸盐、0.3~0.5%食用碱,30℃条件下搅拌溶解制得和面剂;
2)计量:按照9:1的比例称取小麦粉和谷朊粉,混匀后按37~43%比例加入和面剂;
3)和面:和面时间20~30min,制成面坯;
4)熟化:和好的料胚,在上面盖上保鲜膜;采用静止熟化的方法,熟化时间一般不少于20min;
5)压片、切条:熟化后的面团经多级辊压成符合要求的面带;
切条后要求面条光滑、均匀、无并条、无毛边,有一定的韧性和强度,面带经过切条机切成粗细1.0~2.0mm的面条,并使面条的长度在220±5.0mm;
6)干燥:将制好的面条在30℃的烘箱中烘烤4小时左右,要求面条成品的含水量为13.5 %-14.5 %。
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