CN103734617B - 荞粉 - Google Patents
荞粉 Download PDFInfo
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- CN103734617B CN103734617B CN201410011652.5A CN201410011652A CN103734617B CN 103734617 B CN103734617 B CN 103734617B CN 201410011652 A CN201410011652 A CN 201410011652A CN 103734617 B CN103734617 B CN 103734617B
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- Prior art keywords
- buckwheat
- buckwheat powder
- powder
- catechu
- dietary alkali
- Prior art date
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 34
- 239000003513 alkali Substances 0.000 claims abstract description 7
- 235000005911 diet Nutrition 0.000 claims abstract description 7
- 230000000378 dietary effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 8
- 235000006226 Areca catechu Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 5
- 244000080767 Areca catechu Species 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 241000381592 Senegalia polyacantha Species 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000019658 bitter taste Nutrition 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 150000002482 oligosaccharides Chemical class 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 150000003626 triacylglycerols Chemical group 0.000 abstract 1
- 244000235603 Acacia catechu Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 4
- 230000002218 hypoglycaemic effect Effects 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 101100174180 Caenorhabditis elegans fos-1 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
Landscapes
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明涉及荞粉，该荞粉由以下重量比的原料制成：荞麦∶马铃薯淀粉∶食用碱∶儿茶∶功能性低聚糖=28~35∶1∶0.005~0.05∶0.01~0.08∶ 0.01~0.08。本发明既可以克服荞麦所具有的苦涩口感又适宜三高人群食用。
Description
技术领域
本发明涉及食品领域的一种凉粉，尤其涉及荞粉。
背景技术
荞麦中含有丰富的蛋白质、维生素、纤维素以及镁、钙、锌、硒等矿物质元素，有降血脂、保护视力、软化血管、降低血糖的功效。同时，荞麦中的某些黄酮成分不仅具有抗菌、消炎、止咳、平喘、祛痰的作用，还具有降低血糖的功效。中医学认为，荞麦性味甘平，有健脾益气、开胃宽肠、消食化滞的功效。因此，荞麦类食品广受人民大众的欢迎。
现有的荞类产品会加入大量的小麦面粉，其含糖量比较高，不适宜三高人群食用。
发明内容
本发明所要解决的技术问题是提供一种既可以克服荞麦所具有的苦涩口感又适宜三高人群食用的荞粉。
为解决上述问题，本发明所述的荞粉，其特征在于：该荞粉由以下重量比的原料制成：荞麦：马铃薯淀粉：食用碱：儿茶：功能性低聚糖=28~35:1:0.005~0.05:0.01~0.08:0.01~0.08。
所述功能性低聚糖为低聚果糖、低聚木糖或低聚异麦芽糖。
儿茶味苦、涩，性微寒，具有降血糖、保肝、利胆、抗病原微生物等作用。
功能性低聚糖属于低分子的水溶性膳食纤维，具有降低血清胆固醇、低能量或零能量、促进双歧杆菌增殖、增强机体免疫能力、抵抗肿瘤等独特的生理功能。
本发明与现有技术相比具有以下优点：
1、本发明中所述的低聚果糖、低聚木糖或低聚异麦芽糖等功能性低聚糖均带有不同程度的甜味，可以克服荞麦所具有的苦涩口感。
2、本发明所述的低聚果糖、低聚木糖或低聚异麦芽糖等功能性低聚糖属于低能量或零能量糖类，具有降低血清胆固醇的功效，而且所述儿茶具有降血糖的作用，因此本发明所述荞粉适合三高人群使用。
具体实施方式
实施例1
荞粉，该荞粉由280g荞麦、10g马铃薯淀粉、0.05g食用碱、0.1g儿茶和0.1g低聚果糖制成，其制备方法如下：
①在如上所述质量的荞麦中按照料液比1:3的比例加入水将其磨碎，然后过600~900目的筛子，收集所得滤液；
②称取如上所述质量的马铃薯淀粉、食用碱、儿茶和低聚果糖，将其和滤液加入锅中以130~180℃的温度加热搅拌2~3小时；
③出锅后倒入磨具中，然后将其放入蒸箱中蒸3~10min；
④出蒸箱后，冷却3~5小时即得所述荞粉。
实施例2
荞粉，该荞粉由310g荞麦、10g马铃薯淀粉、0.3g食用碱、0.3g儿茶和0.3g低聚木糖制成，其制备方法与实施例1所述相同。
实施例3
荞粉，该荞粉由350g荞麦、10g马铃薯淀粉、0.5g食用碱、0.8g儿茶和0.8g低聚异麦芽糖制成，其制备方法与实施例1所述相同。
Claims (2)
1.荞粉，其特征在于：该荞粉由以下重量比的原料制成：荞麦：马铃薯淀粉：食用碱：儿茶：功能性低聚糖=28~35:1:0.005~0.05:0.01~0.08: 0.01~0.08。
2.如权利要求1所述的荞粉，其特征在于：所述功能性低聚糖为低聚果糖、低聚木糖或低聚异麦芽糖。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011652.5A CN103734617B (zh) | 2014-01-10 | 2014-01-10 | 荞粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410011652.5A CN103734617B (zh) | 2014-01-10 | 2014-01-10 | 荞粉 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103734617A CN103734617A (zh) | 2014-04-23 |
| CN103734617B true CN103734617B (zh) | 2015-05-27 |
Family
ID=50491754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410011652.5A Expired - Fee Related CN103734617B (zh) | 2014-01-10 | 2014-01-10 | 荞粉 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734617B (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861985A (zh) * | 2009-04-16 | 2010-10-20 | 罗晶 | 低聚糖荞麦米及其制备方法 |
| CN102100325A (zh) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | 一种芦荟双歧因子保健粉皮 |
| CN103202446A (zh) * | 2012-01-17 | 2013-07-17 | 毛秋生 | 一种荞麦凉粉保鲜工艺 |
| CN103262976A (zh) * | 2013-05-07 | 2013-08-28 | 山西大学 | 一种低脂低糖凉粉的制备方法 |
-
2014
- 2014-01-10 CN CN201410011652.5A patent/CN103734617B/zh not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861985A (zh) * | 2009-04-16 | 2010-10-20 | 罗晶 | 低聚糖荞麦米及其制备方法 |
| CN102100325A (zh) * | 2009-12-17 | 2011-06-22 | 孟凡忠 | 一种芦荟双歧因子保健粉皮 |
| CN103202446A (zh) * | 2012-01-17 | 2013-07-17 | 毛秋生 | 一种荞麦凉粉保鲜工艺 |
| CN103262976A (zh) * | 2013-05-07 | 2013-08-28 | 山西大学 | 一种低脂低糖凉粉的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 儿茶及儿茶素的研究进展;尹志萍等;《河北医药》;20080331;第30卷(第3期);第360页左栏第1、5段 * |
| 凉粉及粉皮的制作;鲍志素;《中小企业科技》;20001031(第10期);第6页 * |
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| Publication number | Publication date |
|---|---|
| CN103734617A (zh) | 2014-04-23 |
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Granted publication date: 20150527 Termination date: 20220110 |