CN103976365A - 一种蒲公英降糖保健面及其制备方法 - Google Patents
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Abstract
本发明公开了一种蒲公英降糖保健面,是由下述重量份的原料制成:小麦粉40-50、荞麦粉80-90、绿豆粉8-10、燕麦粉8-10、脱脂小麦胚芽20-30、小麦膳食纤维粉6-10、单硬脂酸甘油酯0.1-0.5、L-赖氨酸盐酸盐8-10、核桃粉8-10、黑芝麻粉5-8、蒲公英粉30-40、南酸枣粉20-30、营养添加剂1-2。本发明的蒲公英降糖保健面粉具有天然麦香富含膳食纤维和多种营养元素,营养全面,同时克服了现有的降糖保健面中含有的小麦膳食纤维、荞麦粉的口感不好,食用不方便的问题,本降糖保健面,口感润滑,食用方便,特别适合高血糖患者长期食用。
Description
技术领域
本发明涉及食品加工领域,确切地说是一种蒲公英降糖保健面及其制备方法。
背景技术
面条,是一种用谷物或豆类的面粉加水和成面团,之后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的食品。面条因为制作简单、食用方便、营养丰富的、花样繁多和品种丰富等特点而为世界人民所接受与喜爱。现有的面条种类繁多,有普通面条也有各种保健面条,但是现有的保健面条口感不好,不易被人们接受。
发明内容
本发明的目的是提供一种具有保健食疗作用的蒲公英降糖保健面。本面条具有降脂、护肝、防便秘、助消化的功效。
上述目的通过以下方案实现:
一种蒲公英降糖保健面,其特征在于,由下列组分按重量份制成:小麦粉40-50、荞麦粉80-90、绿豆粉8-10、燕麦粉8-10、脱脂小麦胚芽20-30、小麦膳食纤维粉6-10、 单硬脂酸甘油酯0.1-0.5、L-赖氨酸盐酸盐8-10、核桃粉8-10、黑芝麻粉5-8、蒲公英粉30-40、南酸枣粉20-30、营养添加剂1-2,
所述的营养添加剂由下列重量份的组分原料制成:齐墩果叶8-10、 锁阳4-6、桑叶6-8、藤茶8-10、鸡内金3-5、银耳2-3、灰树花8-10、香菇8-10、红枣6-8、百合4-6、莲子芯4-6、奇雅子3-5、辣木子3-5、灵芝孢子粉0.2-0.4,红花籽油5-8、淀粉酶0.2-0.4、 聚糖酶 0.1-0.4、维生素C 1-3、柠檬酸钙0.2-0.5、硬脂酰乳酸钙钠8-10、三聚磷酸钠10-20、鹰嘴豆粉20-30,
营养添加剂的制备方法:a、按配方比例称量取各组分原料;b、将称量的齐墩果叶、 锁阳、桑叶、藤茶、鸡内金一起加水煎煮2次,合并煎煮液并过滤,得到滤液A;c、将银耳、灰树花、香菇、红枣、百合、莲子芯先用水浸泡20-30min,将红枣去核,然后再添加适量的水一起煎煮,直到所有原料煮熟透,然后冷却后打浆,得到浆料B;d、最后将滤液A、浆料B和配方中的其余物料充分混合后,冷冻干燥,研磨成粉末。
所述的蒲公英降糖保健面,其特征在于,由下列组分按重量份制成:小麦粉45、荞麦粉88、绿豆粉9、燕麦粉9、脱脂小麦胚芽26、小麦膳食纤维粉8、 单硬脂酸甘油酯0.4、L-赖氨酸盐酸盐9、核桃粉9、黑芝麻粉6、蒲公英粉35、南酸枣粉28、营养添加剂1,
所述的营养添加剂由下列重量份的组分原料制成:齐墩果叶9、 锁阳5、桑叶7、藤茶9、鸡内金4、银耳2.5、灰树花9、香菇9、红枣7、百合5、莲子芯5、奇雅子4、辣木子4、灵芝孢子粉0.3、红花籽油7、淀粉酶0.3、 聚糖酶 0.3、维生素C 2、柠檬酸钙0.3、硬脂酰乳酸钙钠9、三聚磷酸钠16、鹰嘴豆粉25,
营养添加剂的制备方法:a、按配方比例称量取各组分原料;b、将称量的齐墩果叶、 锁阳、桑叶、藤茶、鸡内金一起加水煎煮2次,合并煎煮液并过滤,得到滤液A;c、将银耳、灰树花、香菇、红枣、百合、莲子芯先用水浸泡20-30min,将红枣去核,然后再添加适量的水一起煎煮,直到所有原料煮熟透,然后冷却后打浆,得到浆料B;d、最后将滤液A、浆料B和配方中的其余物料充分混合后,冷冻干燥,研磨成粉末。
所述的蒲公英降糖保健面的制备方法,其特征在于,包括以下步骤:
(1)制备营养添加剂;
(2)按配方比例称取各组分原料,将小麦粉、绿豆粉、燕麦粉、脱脂小麦胚芽和L-赖氨酸盐酸盐在80-100℃经过加热复合增香;
(3)将步骤(2)增香后的混合粉与荞麦粉、小麦膳食纤维粉、核桃粉、黑芝麻粉、 蒲公英粉、南酸枣粉混合,进行膨化处理,最后再加入配方量的单硬脂酸甘油酯、营养添加剂和适量食盐制成速食营养面粉。
本发明的有益效果为:
本发明的蒲公英降糖保健面粉具有天然麦香富含膳食纤维和多种营养元素, 营养全面,同时克服了现有的降糖保健面中含有的小麦膳食纤维、荞麦粉的口感不好,食用不方便的问题,本降糖保健面,口感润滑,食用方便,特别适合高血糖患者长期食用。
具体实施方式
一种蒲公英降糖保健面,是由下述重量(kg)的原料制成:小麦粉45、荞麦粉88、绿豆粉9、燕麦粉9、脱脂小麦胚芽26、小麦膳食纤维粉8、 单硬脂酸甘油酯0.4、L-赖氨酸盐酸盐9、核桃粉9、黑芝麻粉6、蒲公英粉35、南酸枣粉28、营养添加剂1,
其中营养添加剂由下列重量份的组分原料制成:齐墩果叶9、 锁阳5、桑叶7、藤茶9、鸡内金4、银耳2.5、灰树花9、香菇9、红枣7、百合5、莲子芯5、奇雅子4、辣木子4、灵芝孢子粉0.3、红花籽油7、淀粉酶0.3、 聚糖酶 0.3、维生素C 2、柠檬酸钙0.3、硬脂酰乳酸钙钠9、三聚磷酸钠16、鹰嘴豆粉25,
营养添加剂的制备方法:a、按配方比例称量取各组分原料;b、将称量的齐墩果叶、 锁阳、桑叶、藤茶、鸡内金一起加水煎煮2次,合并煎煮液并过滤,得到滤液A;c、将银耳、灰树花、香菇、红枣、百合、莲子芯先用水浸泡20-30min,将红枣去核,然后再添加适量的水一起煎煮,直到所有原料煮熟透,然后冷却后打浆,得到浆料B;d、最后将滤液A、浆料B和配方中的其余物料充分混合后,冷冻干燥,研磨成粉末。
蒲公英降糖保健面的制备方法,包括以下步骤:
(1)首先制备营养添加剂;
(2)按配方比例称取各组分原料,将小麦粉、绿豆粉、燕麦粉、脱脂小麦胚芽和L-赖氨酸盐酸盐在80-100℃经过加热复合增香;
(3)将步骤(2)增香后的混合粉与荞麦粉、小麦膳食纤维粉、核桃粉、黑芝麻粉、 蒲公英粉、南酸枣粉混合,进行膨化处理,最后再加入配方量的单硬脂酸甘油酯、营养添加剂和适量食盐制成速食营养面粉。
对本实施例所得蒲公英降糖保健面进行口味评分实验,经过70人感官评价,有55人表示喜欢本实施例的味道,有7人表示不喜欢本实施例的味道,其余8人表示本实施例味道一般,可见,大众对本实施例其口感与味道接受程度高。
Claims (3)
1.一种蒲公英降糖保健面,其特征在于,由下列组分按重量份制成:小麦粉40-50、荞麦粉80-90、绿豆粉8-10、燕麦粉8-10、脱脂小麦胚芽20-30、小麦膳食纤维粉6-10、 单硬脂酸甘油酯0.1-0.5、L-赖氨酸盐酸盐8-10、核桃粉8-10、黑芝麻粉5-8、蒲公英粉30-40、南酸枣粉20-30、营养添加剂1-2,
所述的营养添加剂由下列重量份的组分原料制成:齐墩果叶8-10、 锁阳4-6、桑叶6-8、藤茶8-10、鸡内金3-5、银耳2-3、灰树花8-10、香菇8-10、红枣6-8、百合4-6、莲子芯4-6、奇雅子3-5、辣木子3-5、灵芝孢子粉0.2-0.4,红花籽油5-8、淀粉酶0.2-0.4、 聚糖酶 0.1-0.4、维生素C 1-3、柠檬酸钙0.2-0.5、硬脂酰乳酸钙钠8-10、三聚磷酸钠10-20、鹰嘴豆粉20-30,
营养添加剂的制备方法:a、按配方比例称量取各组分原料;b、将称量的齐墩果叶、 锁阳、桑叶、藤茶、鸡内金一起加水煎煮2次,合并煎煮液并过滤,得到滤液A;c、将银耳、灰树花、香菇、红枣、百合、莲子芯先用水浸泡20-30min,将红枣去核,然后再添加适量的水一起煎煮,直到所有原料煮熟透,然后冷却后打浆,得到浆料B;d、最后将滤液A、浆料B和配方中的其余物料充分混合后,冷冻干燥,研磨成粉末。
2.根据权利要求1所述的蒲公英降糖保健面,其特征在于,由下列组分按重量份制成:小麦粉45、荞麦粉88、绿豆粉9、燕麦粉9、脱脂小麦胚芽26、小麦膳食纤维粉8、 单硬脂酸甘油酯0.4、L-赖氨酸盐酸盐9、核桃粉9、黑芝麻粉6、蒲公英粉35、南酸枣粉28、营养添加剂1,
所述的营养添加剂由下列重量份的组分原料制成:齐墩果叶9、 锁阳5、桑叶7、藤茶9、鸡内金4、银耳2.5、灰树花9、香菇9、红枣7、百合5、莲子芯5、奇雅子4、辣木子4、灵芝孢子粉0.3、红花籽油7、淀粉酶0.3、 聚糖酶 0.3、维生素C 2、柠檬酸钙0.3、硬脂酰乳酸钙钠9、三聚磷酸钠16、鹰嘴豆粉25,
营养添加剂的制备方法:a、按配方比例称量取各组分原料;b、将称量的齐墩果叶、 锁阳、桑叶、藤茶、鸡内金一起加水煎煮2次,合并煎煮液并过滤,得到滤液A;c、将银耳、灰树花、香菇、红枣、百合、莲子芯先用水浸泡20-30min,将红枣去核,然后再添加适量的水一起煎煮,直到所有原料煮熟透,然后冷却后打浆,得到浆料B;d、最后将滤液A、浆料B和配方中的其余物料充分混合后,冷冻干燥,研磨成粉末。
3.根据权利要求1所述的蒲公英降糖保健面的制备方法,其特征在于,包括以下步骤:
(1)制备营养添加剂;
(2)按配方比例称取各组分原料,将小麦粉、绿豆粉、燕麦粉、脱脂小麦胚芽和L-赖氨酸盐酸盐在80-100℃经过加热复合增香;
(3)将步骤(2)增香后的混合粉与荞麦粉、小麦膳食纤维粉、核桃粉、黑芝麻粉、 蒲公英粉、南酸枣粉混合,进行膨化处理,最后再加入配方量的单硬脂酸甘油酯、营养添加剂和适量食盐制成速食营养面粉。
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