CN103766752A - 一种粗粮面条 - Google Patents
一种粗粮面条 Download PDFInfo
- Publication number
- CN103766752A CN103766752A CN201410055621.XA CN201410055621A CN103766752A CN 103766752 A CN103766752 A CN 103766752A CN 201410055621 A CN201410055621 A CN 201410055621A CN 103766752 A CN103766752 A CN 103766752A
- Authority
- CN
- China
- Prior art keywords
- noodles
- food grain
- coarse food
- grain noodles
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 56
- 235000013339 cereals Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 24
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 240000008042 Zea mays Species 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 17
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 235000019713 millet Nutrition 0.000 claims abstract description 17
- 235000020232 peanut Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 229920002907 Guar gum Polymers 0.000 claims abstract description 7
- 239000000665 guar gum Substances 0.000 claims abstract description 7
- 229960002154 guar gum Drugs 0.000 claims abstract description 7
- 235000010417 guar gum Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 21
- 230000004151 fermentation Effects 0.000 claims description 21
- 240000001980 Cucurbita pepo Species 0.000 claims description 18
- 238000010025 steaming Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 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 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000219122 Cucurbita Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 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 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000003243 intestinal obstruction Diseases 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000002792 vascular Effects 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
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/14—Yeasts or derivatives 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
本发明涉及一种粗粮面条,所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份。本发明还涉及一种上述粗粮面条的制备方法。本发明将粗粮面条原料进行发酵处理,提高粗粮面条总体的营养价值,本发明所述的粗粮面条作为功能性面条,除了富含易消化吸收膳食纤维外,也富含其它营养物质。
Description
技术领域
本发明涉及一种粗粮面条,属于食品领域。
背景技术
粗粮含有丰富的不可溶性纤维素,有利于保障消化系统正常运转。它与可溶性纤维协同工作,可降低血液中低密度胆固醇和甘油三酯的浓度;增加食物在胃里的停留时间,延迟饭后葡萄糖吸收的速度,降低高血压、糖尿病、肥胖症和心脑血管疾病的风险。粗粮吃的太多,就会影响消化。过多的纤维可导致肠道阻塞、脱水等急性症状,尤其是对于胃肠功能较弱的人群,使得粗粮中的其它营养物质不能很好的被消化吸收。
发明内容
为了解决现有技术中存在的上述问题,本发明的一些实施方式采用以下技术方案:
一种粗粮面条,所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份。
进一步的技术方案是,所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成,所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成,所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成。
进一步的技术方案是,所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10-15min,蒸制温度为100-120℃。
一种上述粗粮面条的制备方法,将所述原料混匀后和面和成面团,再将面团发酵后,机制成面条后干燥,制成粗粮面条。
进一步的技术方案是,所述和面的加水量为20-30份,和面时间为10-20分钟。
进一步的技术方案是,所述面团发酵的发酵温度为25-40℃,发酵时间为1-4h。
进一步的技术方案是,所述干燥是指干燥至面条的含水量在12.5%~14.5%之间。
与现有技术相比,本发明的有益效果是:
(1)将粗粮面条原料进行发酵处理,提高粗粮面条总体的营养价值,如:γ-氨基丁酸、黄酮类物质、氨基酸、多肽、膳食纤维、矿物质、维生素B1、B2等,该品类面条既可对面粉起到营养强化作用,使面条中所含的各种营养素更趋于平衡、合理,又可使面粉的蛋白质起到互补作用,达到提高面条蛋白质生物效价的目的。
(2)粗粮面条原料的配比合理,不会影响面条的筋力和拉伸强度,减少面条断头率,又达到营养强化的目的。
(3)瓜尔胶的合理添加,也提高了面条品质,增加了面条的表面光滑度。
(4)和面的加水量和时间合理,使面粉中非水溶性蛋白质(麦胶蛋白和麦谷蛋白)吸水膨润,相互粘结,逐步形成具有弹性、韧性、延伸性、粘性和可塑性的面筋网络结构。
(5)本发明所述的粗粮面条作为功能性面条,除了富含易消化吸收膳食纤维外,也富含其它营养物质,如玉米富含亚油酸、异麦芽低聚糖、核黄素、维生素等营养物质,亚油酸和玉米胚芽中的维生素E协同作用,可降低血液胆固醇浓度并防止其沉积于血管壁;异麦芽低聚糖、核黄素对预防心脏病、癌症等疾病有很大的好处。花生中含有儿茶素、卵磷脂和脑磷脂等,儿茶素对人体起很强的抗老化的作用,卵磷脂和脑磷脂是神经系统所需要的重要物质,能延缓脑功能衰退,抑制血小板凝集,防止脑血栓形成。南瓜中含有丰富的锌,参与人体内核酸、蛋白质的合成是肾上腺皮质激素固有成分,为人体生长发育的重要物质。小米因富含维生素B1、B12等,具有防止消化不良及口角生疮的功效。
(6)本发明的配方不仅可发挥组分的各自功效,又可体现上述组分的协同功效,强化了增强营养、抗衰老、促生长、预防消化不良、提高免疫力的功效、利于人们接受、且促进了有效成分的吸收。
具体实施方式
下面结合实施例对发明作进一步的说明,但不是对本发明的限制。
实施例一
一种粗粮面条,所述粗粮面条的原料的重量配比为面粉80份、玉米粉2份、花生粉1份、小米粉1份、南瓜泥5份、酵母粉0.5份、瓜尔胶0.3份。所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50目制成,所述花生粉是将花生干燥至含水量小于5%后粉碎至50目制成,所述小米粉是将小米干燥至含水量小于5%后粉碎至50目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10min,蒸制温度为120℃。
一种上述粗粮面条的制备方法,将所述原料混匀后和面和成面团,再将面团发酵后,机制成面条后干燥,制成粗粮面条。所述和面的加水量为20份,和面时间为20分钟。所述面团发酵的发酵温度为25℃,发酵时间为4h。所述干燥是指干燥至面条的含水量为14.5%。
实施例二
一种粗粮面条,所述粗粮面条的原料的重量配比为面粉100份、玉米粉5份、花生粉3份、小米粉3份、南瓜泥8份、酵母粉2份、瓜尔胶0.8份。
进一步的技术方案是,所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成,所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成,所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为15min,蒸制温度为100℃。
一种上述粗粮面条的制备方法,将所述原料混匀后和面和成面团,再将面团发酵后,机制成面条后干燥,制成粗粮面条。所述和面的加水量为30份,和面时间为20分钟。所述面团发酵的发酵温度为40℃,发酵时间为1h。所述干燥是指干燥至面条的含水量为12.5%。
实施例三
一种粗粮面条,所述粗粮面条的原料的重量配比为面粉90份、玉米粉3份、花生粉2份、小米粉2份、南瓜泥7份、酵母粉1份、瓜尔胶0.5份。所述玉米粉是将玉米干燥至含水量小于5%后粉碎至60目制成,所述花生粉是将花生干燥至含水量小于5%后粉碎至60目制成,所述小米粉是将小米干燥至含水量小于5%后粉碎至60目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为12min,蒸制温度为110℃。
一种上述粗粮面条的制备方法,将所述原料混匀后和面和成面团,再将面团发酵后,机制成面条后干燥,制成粗粮面条。所述和面的加水量为25份,和面时间为15分钟。所述面团发酵的发酵温度为30℃,发酵时间为2h。所述干燥是指干燥至面条的含水量为13%。
上述三个实施例经检验的各项指标如下:
(1)感官指标:
色泽:表面呈粗粮应有的色泽。
外观:表面光滑,无粗糙感。
气味:气味正常,无霉味、酸味及其他异味。
口感:光滑细腻,不粘牙,柔软爽口,具有粗粮原料发芽或发酵后应有的滋味。
(2)理化指标:
水分介于12.5%~14.5%之间;脂肪酸值(湿基)≤80;自然断条率≤10%;灰分≤10%。
(3)卫生指标:
酸价(以脂肪含量计)≤5;砷(以As计) <0.5mg/kg;铅 (以Pb计) <0.5mg/kg;细菌总数 <750个/g;致病菌不得检出。
上述三个实施例并不用以限制本发明,应该理解,本领域技术人员可以根据本发明设计出很多其他的修改和实施方式,这些修改和实施方式将落在本申请公开的原则范围和权利要求保护范围之内。
Claims (7)
1.一种粗粮面条,其特征在于:所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份。
2.根据权利要求1所述的一种粗粮面条,其特征在于:所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成,所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成,所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成。
3.根据权利要求2所述的一种粗粮面条,其特征在于:所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10-15min,蒸制温度为100-120℃。
4.一种权利要求3所述的粗粮面条的制备方法,其特征在于:将所述原料混匀后和面和成面团,再将面团发酵后,机制成面条后干燥,制成粗粮面条。
5.根据权利要求4所述的一种粗粮面条的制备方法,其特征在于:所述和面的加水量为20-30份,和面时间为10-20分钟。
6.根据权利要求5所述的一种粗粮面条的制备方法,其特征在于:所述面团发酵的发酵温度为25-40℃,发酵时间为1-4h。
7.根据权利要求6所述的一种粗粮面条的制备方法,其特征在于:所述干燥是指干燥至面条的含水量在12.5%~14.5%之间。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410055621.XA CN103766752B (zh) | 2014-02-19 | 2014-02-19 | 一种粗粮面条 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410055621.XA CN103766752B (zh) | 2014-02-19 | 2014-02-19 | 一种粗粮面条 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103766752A true CN103766752A (zh) | 2014-05-07 |
CN103766752B CN103766752B (zh) | 2016-06-01 |
Family
ID=50559881
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410055621.XA Active CN103766752B (zh) | 2014-02-19 | 2014-02-19 | 一种粗粮面条 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103766752B (zh) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103783399A (zh) * | 2013-10-12 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | 一种玉米方便面的加工技术 |
CN105614669A (zh) * | 2016-03-18 | 2016-06-01 | 徐连炜 | 营养酵母挂面及其制作方法 |
CN106578913A (zh) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | 一种空心面条的制备方法 |
CN106666415A (zh) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | 乳酸菌发酵面条及其制备方法 |
CN106722177A (zh) * | 2016-11-18 | 2017-05-31 | 成都锦汇科技有限公司 | 一种乳酸菌发酵面条及其制备方法 |
CN107801910A (zh) * | 2017-11-02 | 2018-03-16 | 黄志斌 | 一种含白芷葛根的面条 |
CN108112880A (zh) * | 2017-12-14 | 2018-06-05 | 河北科技大学 | 一种添加黑木耳的小米面条及其制作方法 |
CN108522987A (zh) * | 2018-04-19 | 2018-09-14 | 广东日可威富硒食品有限公司 | 一种调理肠胃的红薯发酵面条及其制备方法 |
CN108552476A (zh) * | 2018-04-16 | 2018-09-21 | 广东日可威富硒食品有限公司 | 一种番茄营养发酵面条及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1757285A (zh) * | 2004-10-08 | 2006-04-12 | 孙怀珠 | 一种体验天然原料低糖营养粥或营养面粉及其制备方法 |
CN1943362A (zh) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | 新型系列调和面食品 |
JP2008079606A (ja) * | 2006-08-28 | 2008-04-10 | Yumi Yamamoto | 加工食品用原料粉 |
CN102018167A (zh) * | 2010-12-24 | 2011-04-20 | 黑龙江北大荒丰威食品有限公司 | 一种杂粮挂面及其制备方法 |
-
2014
- 2014-02-19 CN CN201410055621.XA patent/CN103766752B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1757285A (zh) * | 2004-10-08 | 2006-04-12 | 孙怀珠 | 一种体验天然原料低糖营养粥或营养面粉及其制备方法 |
CN1943362A (zh) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | 新型系列调和面食品 |
JP2008079606A (ja) * | 2006-08-28 | 2008-04-10 | Yumi Yamamoto | 加工食品用原料粉 |
CN102018167A (zh) * | 2010-12-24 | 2011-04-20 | 黑龙江北大荒丰威食品有限公司 | 一种杂粮挂面及其制备方法 |
Non-Patent Citations (1)
Title |
---|
于小磊: "发酵荞麦面条制备工艺研究", 《食品科技》, vol. 36, no. 12, 31 December 2011 (2011-12-31), pages 144 - 146 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103783399A (zh) * | 2013-10-12 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | 一种玉米方便面的加工技术 |
CN105614669A (zh) * | 2016-03-18 | 2016-06-01 | 徐连炜 | 营养酵母挂面及其制作方法 |
CN106578913A (zh) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | 一种空心面条的制备方法 |
CN106666415A (zh) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | 乳酸菌发酵面条及其制备方法 |
CN106722177A (zh) * | 2016-11-18 | 2017-05-31 | 成都锦汇科技有限公司 | 一种乳酸菌发酵面条及其制备方法 |
CN107801910A (zh) * | 2017-11-02 | 2018-03-16 | 黄志斌 | 一种含白芷葛根的面条 |
CN108112880A (zh) * | 2017-12-14 | 2018-06-05 | 河北科技大学 | 一种添加黑木耳的小米面条及其制作方法 |
CN108552476A (zh) * | 2018-04-16 | 2018-09-21 | 广东日可威富硒食品有限公司 | 一种番茄营养发酵面条及其制备方法 |
CN108522987A (zh) * | 2018-04-19 | 2018-09-14 | 广东日可威富硒食品有限公司 | 一种调理肠胃的红薯发酵面条及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103766752B (zh) | 2016-06-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103766752B (zh) | 一种粗粮面条 | |
CN101129176B (zh) | 杂粮保鲜湿面的制造方法 | |
CN101380071B (zh) | 非油炸青稞方便面及其制作方法 | |
CN103750495B (zh) | 一种马铃薯固体饮品的制作方法 | |
CN104489505B (zh) | 杂粮面条及其制备方法 | |
CN102106361A (zh) | 豆渣饼干及其制备方法 | |
CN103431263A (zh) | 一种具有中草药成分的彩色糙米河粉及其制备方法 | |
CN103653170A (zh) | 一种水苏糖益生菌固体饮料 | |
CN103783391A (zh) | 一种莲藕面条及其加工方法 | |
CN103783392A (zh) | 一种荷叶面条及其加工方法 | |
CN103689375A (zh) | 一种适合糖尿病人的面条配方及其加工方法 | |
CN103349052A (zh) | 适宜便秘人群食用的饼干及其制备方法 | |
CN105076942A (zh) | 一种马铃薯全粉挤压面条及其制备方法 | |
CN103844194B (zh) | 一种低蛋白全麦营养面条的制作方法 | |
CN104509784A (zh) | 一种糙米米糕及其制备方法 | |
CN108323686A (zh) | 一种玉米面条的制备方法 | |
CN102177941A (zh) | 一种超细枸杞子保健饼干的制备方法 | |
CN106234542A (zh) | 一种紫米紫薯薏仁麸皮饼干的制作工艺 | |
CN103609973A (zh) | 山药香芋营养面及其生产方法 | |
CN105146324A (zh) | 一种糖尿病肾病患者专用低蛋白马铃薯全粉面条及其制备方法 | |
CN102178163A (zh) | 一种紫薯面条 | |
CN103875762B (zh) | 一种以南瓜和豆粕为主要成分的营养馅饼及其制作工艺 | |
CN102150827A (zh) | 一种解热保健粉丝 | |
CN104770668A (zh) | 一种海鲜风味营养面条的制备方法 | |
CN103431294A (zh) | 一种彩色粗粮糙米河粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant |