CN103989059A - 富含功能肽铁锌营养面条 - Google Patents
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title abstract description 13
- 239000011701 zinc Substances 0.000 title abstract description 13
- 229910052725 zinc Inorganic materials 0.000 title abstract description 13
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title abstract description 10
- 229910052742 iron Inorganic materials 0.000 title abstract description 5
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- 230000035764 nutrition Effects 0.000 claims description 10
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- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- 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
- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
一种富含功能肽铁锌营养面条,涉及食品技术领域,由以下重量份数的组份组成,小麦面粉70-80份,小麦芽粉2-10份,莲藕多糖0.001-0.005份,红景天甙0.006-0.01份,植物油1.8-2.2份,蜂花粉0.01-0.015份,改良剂0.1-0.5份,蛋白锌0.005-0.008份,食盐0.015-0.02份。本发明制备的面条细腻,口感筋道,耐煮,不混汤,感观评分达92分,达到工业产品优质级标准。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种富含功能肽铁锌营养面条。
背景技术
《中国居民膳食营养素参考摄入量》人们每日正常饮食能量的推荐量为7688-12032千焦。能量的来源分为:碳水化合物55%-65%,脂肪25%-30%,蛋白质12%-14%。
二、蛋白质:我国膳食蛋白质推荐摄入量如下表:
三、脂类:儿童时期脂肪适宜摄入量以占总能量的25%-30%为宜,少年时期是生长发育高峰期,能量的需要也达到了高峰,因此一般不过度限制脂肪摄入量,但过量摄入会增加肥胖及成年后心血管疾病。
四、碳水化合物:与蛋白质和脂肪相比,碳水化合物是更容易被利用的能量。保证适量碳水化合物摄入,不仅可以避免脂肪的过度摄入,同时谷类和薯类以及水果蔬菜摄入会增强膳食纤维及具有健康效用的低聚糖,对预防肥胖及心血管疾病都有重要意义。
五、矿物质:
(1)钙:儿童少年期正值生长突增高峰期,6-10岁800毫克/日,11-18岁青少年钙的适宜量为1000毫克/日。
(2)铁:铁缺乏可以引起贫血外,也可能降低学习能力、免疫力和抗感染能力。
我国少年膳食推荐摄入量如下表:
(3)锌:缺锌的临床表现是食欲差,味觉迟钝甚至消失,严重时引起生长迟缓,性发育不良及免疫功能受损。
(4)碘缺乏在儿童期和青春期的主要表现为甲状腺肿,尤其是青春期甲状腺发病率较高,需特别注意预防。儿童少年膳食碘推荐量:6-10岁为90微克/日,11-13岁为120微克/日,14-18岁为150微克/日,含碘最高的食物是海产品。
鉴于对食品的特性要求,提出本申请,提供一种营养较为全面的面类食品。
发明内容
本发明所要解决的技术问题在于提供一种味道好,营养成分高的富含功能肽铁锌营养面条。
本发明所要解决的技术问题采用以下技术方案来实现:
一种富含功能肽铁锌营养面条,由以下重量份数的组份组成,
所述改良剂为聚丙烯酸钠。
一种制备上述营养面条的工艺,包括如下步骤,
1)按组分量分别称取小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌、食盐待用;
2)将称取的小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌及食盐混合均匀兑适量水进行和面熟化,和面完成后自动进入压延机;
3)压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4)将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品面条。
本发明在面粉中添加有富含功能肽铁锌的小麦芽粉和改良剂,采用本发明所述的技术方案生产而成的富含功能肽铁锌营养面条具有以下几方面优点:
1)本发明面条的营养价值高,强化后面条中含铁24~32mg/kg,含锌9~12mg/kg,含功能肽200~500μg/mg,完全可以满足人体的需求。
2)多肽是人体自身存在而且必需的活性物质,是人体的重要组成物质、营养物质,它广泛分布于人体各处。
近三十年来科学家对于多肽研究取得了突飞猛进的进展。研究证实,多肽类物质,除具有一般蛋白质的营养作用外,对人体还具有非常重要的不可替代的调节作用,这种作用几乎涉及到人体的所有生理活动,例如:神经、消化、吸收、代谢、循环、生长、生殖、内分泌等。多肽对人体的作用可以用八个字粗略概括,即:
抑制——抑制细胞变性,增强人体免疫力。
激活——激活细胞活性,有效清除对人体有害的自由基。
修复——修复人体变性细胞,改善细胞新陈代谢。
促进——促进、维持细胞正常的新陈代谢。强化的铁、锌、肽全部是以有机形式存在,生物活性很好,大大有利于人体的吸收。
3)红景天苷有抗疲劳、抗衰老、免疫调节、清除自由基等多种药理作用。
4)添加莲藕多糖,能够降低血糖,适合高血糖、高血压人群食用。
本发明的有益效果是:本发明制备的面条细腻,口感筋道,耐煮,不混汤,感观评分达92分,达到工业产品优质级标准。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种富含功能肽铁锌营养面条,由以下重量份数的组份组成,
所述改良剂为聚丙烯酸钠。
一种制备上述营养面条的工艺,包括如下步骤,
1)按组分量分别称取小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌、食盐待用;
2)将称取的小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌及食盐混合均匀兑适量水进行和面熟化,和面完成后自动进入压延机;
3)压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4)将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品面条。
实施例2
一种富含功能肽铁锌营养面条,由以下重量份数的组份组成,
所述改良剂为聚丙烯酸钠。
一种制备上述营养面条的工艺,包括如下步骤,
1)按组分量分别称取小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌、食盐待用;
2)将称取的小麦面粉、小麦芽粉、莲藕多糖、红景天甙、植物油、蜂花粉、改良剂、蛋白锌及食盐混合均匀兑适量水进行和面熟化,和面完成后自动进入压延机;
3)压延机的主机以不同的辊径依次压延成型,面皮厚度为0.5mm-3mm;
4)将面皮自动送入烘房烘干,烘干时间控制3-4小时,温度不超过51℃,然后经下架切断成为各种规格的成品面条。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种富含功能肽铁锌营养面条,其特征在于:由以下重量份数的组份组成,
2.根据权利要求1所述的富含功能肽铁锌营养面条,其特征在于:所述改良剂为聚丙烯酸钠。
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Cited By (11)
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CN104351648A (zh) * | 2014-10-21 | 2015-02-18 | 安徽省佛子岭面业有限公司 | 一种富含功能肽铁锌营养面条 |
CN104366267A (zh) * | 2014-10-21 | 2015-02-25 | 安徽省佛子岭面业有限公司 | 一种富含活性益生肽百合营养面条 |
CN104473037A (zh) * | 2014-10-21 | 2015-04-01 | 安徽省佛子岭面业有限公司 | 一种营养板面 |
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