CN103750164A - 方便燕麦营养粥 - Google Patents
方便燕麦营养粥 Download PDFInfo
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- CN103750164A CN103750164A CN201310729040.5A CN201310729040A CN103750164A CN 103750164 A CN103750164 A CN 103750164A CN 201310729040 A CN201310729040 A CN 201310729040A CN 103750164 A CN103750164 A CN 103750164A
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- parts
- oat
- convenient
- seasoning
- olive
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L7/148—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products made from wholegrain or grain pieces without preparation of meal or dough
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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
Abstract
一种方便燕麦营养粥，该方便燕麦营养粥按重量份数比由115～140份主料燕麦粥包、5～24份调味汤酱包和15～25份调味橄榄菜包、500—800份开水冲调制成。本发明采用独特的组分和配方，它既能保证燕麦原营养，又扩大了燕麦的营养范围，既不给人体带来多余热量，又让必须营养便于人体吸收。并且其与潮汕风味特色橄榄菜美妙结合，使产品具有丰富的营养、丰满的口感，因此能够增加人们的口味和食欲，改善了现有速食食品的不足之处，本发明适合各类人群食用，它满足了快节奏生活下人们对高质量高营养速食食品的需求。
Description
技术领域
本发明涉及一种粥类食品加工领域，特别是涉及一种方便燕麦营养粥及其制作方法。
背景技术
燕麦是我国古老的粮食作物，是在2000多年前就有文字记载。中医认为，燕麦性味甘、平，归脾、胃、肝经，有益肝和胃之功，适用于肝胃不和所致的食少纳差，大便不畅等。常用燕麦煮粥服食，正如《本草纲目》所言，既可"充饥滑肠"，又可防止各种富贵性、营养性疾病发生。燕麦粥性味平和，四季可用，不受限制。
随着人们生活水平的提高，高脂血症、脂肪肝、肥胖症、动脉硬化等疾病纷至沓来，人们生活节奏的加快和工作压力的增大也阻碍着人们快速获取营养，如何快捷的吃到营养的早餐已经成为人们非常关注的一大问题。
发明内容
本发明的目的是提供一种营养成分均衡、味道可口、便于携带、适应城市快节奏饮食的即冲即食营养粥，以改善现有速食食品饱和脂肪酸和盐分含量高、营养不均衡、不全面、不适合三高人群、糖尿病人、肥胖人群食用等技术问题。
为了解决上述技术问题，本发明采用的技术方案是：一种方便燕麦营养粥，该方便燕麦营养粥按重量份数比由115～140份主料燕麦粥包、5～24份调味汤酱包和15～25份调味橄榄菜包、500—800份开水冲调制成；
所述主料燕麦粥包具有以下重量配比的成分：燕麦片100份、米片5-8份、脱水青梗菜1.5-2份、枸杞1-3份、脱水胡萝卜粒1-3份、味精1-3份、白胡椒粉0.5-0.7份、乳酸钙0.2-0.5份、葡萄糖酸亚铁0.05-0.08份、食盐0.5-1份、碳酸钙1-2份、乳脂素0.1-0.3份、白砂糖1-3份、核桃香精0.5-0.8份、榛子香精0.3-0.5份、葡萄干2-5份、核桃粉1-3份、α-亚麻酸0.1-0.2份、肌醇0.1-0.2份、扁豆粉1-3份、芡实粉1-3份、薏苡仁粉1-3份；
将以上组分用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
所述调味汤酱包组分具有以下重量配比的成分：棕榈油2-3.5份、橄榄油0.5-0.7份、大葱0.9-1.5份、生姜0.5-0.7份、5′----呈味核苷酸二钠0.1-0.3份、牛骨白汤2-5份、食盐2-4份、鲜贝素0.2-0.4份、香菇酱2-4份、浓缩鸡汁0.7-1份、乙基麦芽酚0.15-0.2份、酵母抽提物1.5-3份、茶多酚0.2-0.4份、壳聚糖0.2-0.4份；
所述调味橄榄菜包成分为橄榄菜。
燕麦是谷物中唯一含有皂甙素的作物，可以调节人体的肠胃功能，降胆固醇；燕麦中粗蛋白质达14.7%，脂肪为6.7%，水溶性膳食纤维分别是小麦和玉米的4.7倍和7.7倍，每100克中维生素E的含量更是高达15毫克，燕麦中人体必需的8种氨基酸的含量均居首位，尤其是含赖氨酸高达0.68g/kg，此外燕麦中还含有丰富的磷、铁、钙、B族维生素、尼克酸、叶酸、泛酸。燕麦可促使粪便的体积变大、水分增加，配合纤维促进胃肠蠕动，发挥通便排毒的作用。长期食用燕麦，对降低人体血液胆固醇，脂蛋白和甘油三酯均有显著效果，可预防和治疗高血压、动脉硬化、糖尿病、高脂血症、脂肪肝等，对儿童智力发育和骨骼生长也有好处。
FD鸡肉是使用新鲜鸡胸肉经冷冻真空干燥工艺脱水而成,基本保留了鸡肉原有营养成份。鸡肉蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用。鸡肉含有对人体生长发肓有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。
枸杞含有丰富的胡萝卜素、维生素A、B1、B2、C和钙、铁等营养成分，枸杞具有降低血压，血脂和血糖的作用，能防止动脉结业证样硬化，保护肝脏，抑制脂肪肝，促进肝细胞再生。
葡萄干中的铁和钙含量十分丰富，葡萄糖含量也很高，此外还含有多种矿物质和维生素、氨基酸，常食对神经衰弱和过度疲劳者有较好的补益作用，还是妇女病的食疗佳品。
核桃粉由核桃仁研磨而成，含有精氨酸、油酸、抗氧化物质等对保护心血管，预防冠心病、中风、老年痴呆等是颇有裨益。
乳酸钙与碳酸钙均是很好的食品钙强化剂，吸收效果比无机钙好。
浓缩鸡汁复合调味料是富含18种氨基酸及各种天然香辛料的复合调味料，能为各种菜肴带来醇厚的口感及十足的鲜味，让菜品口感更加稳定，味道平衡，增强增食欲。
酵母提取物的主要成分是多肽、氨基酸、呈味核苷酸、B族维生素及微量元素，是一种优良的天然调味料。
芡实富含淀粉、蛋白质、钙、磷、铁、脂肪、碳水化合物、维生素B1、维生素B2、维生素C、粗纤维、胡萝卜素等。
薏苡仁富含蛋白质、脂肪酸、碳水化合物、糖类、少量维生素B1及钙、钙、磷、钾、硒、磷、钠、镁等人体必须微量元素。
扁豆营养非常丰富，特别是扁豆皮的维生素B含量非常丰富，除此之此，它还含有蛋白质、脂肪、糖类、钙、 磷、铁及食物纤维、维A原、维生素B1.维生素B2.维C和氰甙、酪氨酸酶等元素。
茶多酚是从茶叶中提取的全天然抗氧化食品，具有抗氧化能力强，无毒副作用，无异味等特点。
壳聚糖是广泛存在于虾蟹等甲壳类动物的外壳的天然高分子聚合物甲壳素脱乙酰基反应的产物。它能妨碍脂肪的吸收，促进胆固醇的转化，提高人的免疫力，而且它具有很好的抗菌性。
本发明采用独特的组分和配方，它既能保证燕麦原营养，又扩大了燕麦的营养范围，既不给人体带来多余热量，又让必须营养便于人体吸收。并且其与潮汕风味特色橄榄菜美妙结合，使产品具有丰富的营养、丰满的口感，因此能够增加人们的口味和食欲，改善了现有速食食品的不足之处，本发明适合各类人群食用，它满足了快节奏生活下人们对高质量高营养速食食品的需求。
具体实施方式
实施例1：
按重量比（每份1公斤）将燕麦片100份、米片7份、FD鸡肉1份、脱水青梗菜2份、枸杞3份、脱水胡萝卜粒3份、味精3份、白胡椒粉0.7份、乳酸钙0.5份、葡萄糖酸亚铁0.08份、食盐0.5份、碳酸钙2份、乳脂素0.3份；白砂糖3份、核桃香精0.8份、榛子香精0.5份、葡萄干5份、核桃粉3份，α-亚麻酸0.2份、肌醇0.2份、扁豆粉3份、芡实粉3份、薏苡仁粉3份用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
按重量比（每份1公斤）将棕榈油3.5份、橄榄油0.7份、大葱1.5份、生姜0.7份、5′----呈味核苷酸二钠0.3份、牛骨白汤5份、食盐3份、鲜贝素0.4份、香菇香精0.5份、香菇酱4份、浓缩鸡汁1份、乙基麦芽酚0.2份、酵母抽提物3份、茶多酚0.4份、壳聚糖0.4份用煮酱设备煮制熟化，冷却，在用打酱包装设备包装制得24g调味汤酱包备用；
将100公斤橄榄菜切碎，用打酱包装设备分装制得25g调味橄榄菜包备用。
按重量比（每份1克）选用115份主料燕麦粥包、7份调味汤酱包和15份调味橄榄菜包组合，用开水500份冲调，即可得到方便营养燕麦粥。
实施例2：
按重量比（每份1公斤）将燕麦片100份、米片5份、FD鸡肉0.7份、脱水青梗菜1.5份、枸杞1份、脱水胡萝卜粒1份、味精1份、白胡椒粉0.5份、乳酸钙0.2份、葡萄糖酸亚铁0.05份、食盐0.5份、碳酸钙1份、乳脂素0.13份；白砂糖1份、核桃香精0.5份、榛子香精0.3份、葡萄干2份、核桃粉1份，α-亚麻酸0.1份、肌醇0.1份、扁豆粉1份、芡实粉1份、薏苡仁粉1份用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
按重量比（每份1公斤）将棕榈油2份、橄榄油0.5份、大葱0.9份、生姜0.5份、5′----呈味核苷酸二钠0.1份、牛骨白汤2份、食盐2份、鲜贝素0.2份、香菇香精0.3份、香菇酱2份、浓缩鸡汁0.7份、乙基麦芽酚0.15份、酵母抽提物1.5份、茶多酚0.2份、壳聚糖0.2份用煮酱设备煮制熟化，冷却，在用打酱包装设备包装制得24g调味汤酱包备用；
将100公斤橄榄菜切碎，用打酱包装设备分装制得25g调味橄榄菜包备用。
按重量比（每份1克）140份主料燕麦粥包、5份调味汤酱包和25份调味橄榄菜包组合，用开水700份冲调，即可得到方便营养燕麦粥。
实施例3：
按重量比（每份1公斤）将燕麦片100份、米片6份、FD鸡肉0.8份、脱水青梗菜1.6份、枸杞2份、脱水胡萝卜粒1份、味精2份、白胡椒粉0.6份、乳酸钙0.3份、葡萄糖酸亚铁0.06份、食盐1份、碳酸钙2份、乳脂素0.2份；白砂糖3份、核桃香精0.6份、榛子香精0.4份、葡萄干3份、核桃粉2份，α-亚麻酸0.1份、肌醇0.2份、扁豆粉3份、芡实粉2份、薏苡仁粉2份用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
按重量比（每份1公斤）将棕榈油2份、橄榄油0.5份、大葱0.9份、生姜0.5份、5′----呈味核苷酸二钠0.3份、牛骨白汤5份、食盐4份、鲜贝素0.4份、香菇香精0.5份、香菇酱4份、浓缩鸡汁1份、乙基麦芽酚0.2份、酵母抽提物3份、茶多酚0.4份、壳聚糖0.3份用煮酱设备煮制熟化，冷却，在用打酱包装设备包装制得调味汤酱包备用；
将100公斤橄榄菜切碎，用打酱包装设备分装制得25g调味橄榄菜包备用。
按重量比（每份1克）选用125份主料燕麦粥包、15份调味汤酱包和22份调味橄榄菜包组合，用开水600份冲调，即可得到方便营养燕麦粥。
实施例4：
按重量比（每份1公斤）将燕麦片100份、米片7份、FD鸡肉0.8份、脱水青梗菜1.7份、枸杞2.5份、脱水胡萝卜粒2.5份、味精1份、白胡椒粉0.9份、乳酸钙0.4份、葡萄糖酸亚铁0.08份、食盐0.7份、碳酸钙2份、乳脂素0.2份；白砂糖2.5份、核桃香精0.7份、榛子香精0.5份、葡萄干3.6份、核桃粉2.5份，α-亚麻酸0.1份、肌醇0.1份、扁豆粉2.5份、芡实粉1份、薏苡仁粉2.5份用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
按重量比（每份1公斤）将棕榈油3份、橄榄油0.6份、大葱1.2份、生姜0.8份、5′----呈味核苷酸二钠0.2份、牛骨白汤4份、食盐4份、鲜贝素0.4份、香菇香精0.3份、香菇酱3.7份、浓缩鸡汁1份、乙基麦芽酚0.2份、酵母抽提物1.9份、茶多酚0.3份、壳聚糖0.3份用煮酱设备煮制熟化，冷却，在用打酱包装设备包装制得调味汤酱包备用；
将100公斤橄榄菜切碎，用打酱包装设备分装制得25g调味橄榄菜包备用。
按重量比（每份1克）选用122份主料燕麦粥包、19份调味汤酱包和22份调味橄榄菜包组合，用开水550份冲调，即可得到方便营养燕麦粥。
实施例5：
按重量比（每份1公斤）将燕麦片100份、米片5份、FD鸡肉0.7份、脱水青梗菜2份、枸杞2份、脱水胡萝卜粒3份、味精1.9份、白胡椒粉0.5份、乳酸钙0.5份、葡萄糖酸亚铁0.05份、食盐0.8份、碳酸钙1份、乳脂素0.3份；白砂糖3份、核桃香精0.8份、榛子香精0.3份、葡萄干5份、核桃粉1份，α-亚麻酸0.2份、肌醇0.1份、扁豆粉3份、芡实粉1.5份、薏苡仁粉1.5份用V型混合设备搅拌均匀，放入微波炉加热5分钟，再放入烘箱于80℃孕育3小时，后入锅炒制5—7分钟，待冷却后用包装机包装制得115或140g主料备用；
按重量比（每份1公斤）将棕榈油3.2份、橄榄油0.7份、大葱1.2份、生姜0.5份、5′----呈味核苷酸二钠0.3份、牛骨白汤2份、食盐4份、鲜贝素0.2份、香菇香精0.5份、香菇酱2份、浓缩鸡汁1份、乙基麦芽酚0.15份、酵母抽提物3份、茶多酚0.2份、壳聚糖0.4份用煮酱设备煮制熟化，冷却，在用打酱包装设备分装制得25g调味汤酱包备用；
将100公斤橄榄菜切碎，用打酱包装设备包装制得调味橄榄菜包备用。
按重量比（每份1克）选用135份主料燕麦粥包、24份调味汤酱包和22份调味橄榄菜包组合，用开水800份冲调，即可得到方便营养燕麦粥。
依次从上述五种实施方式所得成品和国内市售的某普通燕麦产品中各抽取100克作为样品，检测此六组样品中所含能量、蛋白质、脂肪、碳水化合物、钠、钙、铁和膳食纤维等的含量，检测数据如表1所示。
表1：营养检查
本发明均搭配有米片、脱水青梗菜、脱水胡萝卜粒、枸杞、大葱、生姜和橄榄菜等富含多种维生素的辅料，使其更富营养价值。检测数据表明五种实施方式均保有原燕麦片特有营养成分和热量低的特点，而多肽、氨基酸、亚油酸、铁、钙和膳食纤维等有益含量更高，并且含有胡萝卜素、维生素C、硒等各种普通燕麦粥少有的微量元素。此外，由于酱包添加范围可调，因此可以根据口味调整钠摄取量。
为验证本发明的口味，发明人将本发明制作的方便燕麦营养粥与市售某普通燕麦产品（为了改善口味，加了一定牛奶和糖），在仙桃某中学食堂请200位学生进行品尝。试验分为试验组和对照组两组进行，每组人数均为100人。试验结果如表2所示：
表2：口感对比数据
从上表可以看出，本发明克服了传统燕麦食品难吃、营养不全面的情况、不容易吸收等缺陷，其口味的确不错！
最后，应当指出，以上所阐述的仅是本发明较佳实例而已，当然不能以此来限定本发明之权利范围，因此依本发明权利要求所作的等同变化，仍属于本发明所涵盖的范围。
Claims (1)
1.一种方便燕麦营养粥，其特征是该方便燕麦营养粥按重量份数比由115～140份主料燕麦粥包、5～24份调味汤酱包和15～25份调味橄榄菜包、500—800份开水冲调制成；所述主料燕麦粥包具有以下重量配比的成分：燕麦片100份、米片5-8份、脱水青梗菜1.5-2份、枸杞1-3份、脱水胡萝卜粒1-3份、味精1-3份、白胡椒粉0.5-0.7份、乳酸钙0.2-0.5份、葡萄糖酸亚铁0.05-0.08份、食盐0.5-1份、碳酸钙1-2份、乳脂素0.1-0.3份、白砂糖1-3份、核桃香精0.5-0.8份、榛子香精0.3-0.5份、葡萄干2-5份、核桃粉1-3份、α-亚麻酸0.1-0.2份、肌醇0.1-0.2份、扁豆粉1-3份、芡实粉1-3份、薏苡仁粉1-3份；所述调味汤酱包组分具有以下重量配比的成分：棕榈油2-3.5份、橄榄油0.5-0.7份、大葱0.9-1.5份、生姜0.5-0.7份、5′----呈味核苷酸二钠0.1-0.3份、牛骨白汤2-5份、食盐2-4份、鲜贝素0.2-0.4份、香菇酱2-4份、浓缩鸡汁0.7-1份、乙基麦芽酚0.15-0.2份、酵母抽提物1.5-3份、茶多酚0.2-0.4份、壳聚糖0.2-0.4份；所述调味橄榄菜包成分为橄榄菜。
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