CN104068323A - 一种薏仁米苦荞保健面条及其加工方法 - Google Patents
一种薏仁米苦荞保健面条及其加工方法 Download PDFInfo
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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
- 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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- 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)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及薏仁米苦荞保健面条及其加工方法。本发明提供的薏仁米苦荞保健面条,其配方按总重量的百分比为:苦荞麦面粉40%~60%、薏仁米粉5%~25%、小麦粉15%~55%、碱粉0.1%~1%。其加工方法是将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,即制成薏仁米苦荞保健面条。该加工方法包括配料、和面熟化、压片、延展、切条、干燥、切断、包装步骤。本发明的薏仁米苦荞保健面条口感相较于一般挂面口感更好,营养更为丰富,产品质量好,品质稳定,更加受到消费者的喜爱和欢迎,与此同时,本发明的薏仁米苦荞保健面条具有加工工艺简单,生产成本低的特点。
Description
技术领域
本发明涉及一种面条,具体地说是一种薏仁米苦荞保健面条及其加工方法,属于食品加工领域。
背景技术
传统的面条是用面粉加水制成,其口味单调,营养成分比较单一。近些年,为了扩大面条的特色和营养,出现了玉米面条、荞麦面条、燕麦面条、魔芋面条、甘薯面条等一系列杂粮面条,以及一些果蔬类的面条品种,尽管品种繁多,但是仅着眼于一般营养,而欠缺保健防病、促进健康、增强抵抗力的作用。
薏仁米具有丰富的营养和药用价值,含有蛋白质15.92%,脂肪6.083%,总磷6.628%,钙178.64mg/kg,铁76.14mg/kg,锌23.52mg/kg,锰2.22mg/kg,镁19.49mg/kg,铜2.94mg/kg,并含有17种氨基酸以及薏仁酯、薏仁素(薏仁内酯)甾体化合物、顺十八烯酸、γ-谷甾醇、α-谷甾醇、硬脂酸、阿魏酰豆甾醇和阿魏菜子甾醇等。与其他谷类相比,薏仁米所含蛋白质相当于籼米、粳米、糯米的3倍;所含的脂肪相当面粉、莜麦面的2~3倍;所含钙、磷、铁也分别比大米糯米多数倍。
荞麦又称花麦或三角麦,其可以作为保健食品普遍食用。苦荞麦营养价值很高,除了富含蛋白质和脂肪,其含量不低于小麦、大米和薯类,同时还含有丰富的维生素E和可溶性膳食纤维。值得一提的是,苦荞中含有较为丰富的芦丁,芦丁属于黄酮类复合物,有降血脂,降胆固醇的功效,能够软化血管,保护视力和预防脑血管出血。在矿物质含量方面,苦荞中的铁含量比小麦高,对缺铁性贫血有预防和治疗的作用;此外,苦荞中含有多种有益人体健康的无极元素镁、钙、磷、铜、锌和微量元素硒、硼、碘、镍、钴等,可提高人体内必需元素的含量。
薏仁米苦荞保健面条是将特有的薏仁米粉、苦荞麦粉与常见小麦粉混合,经过配料、和面熟化、压片、延展、切条、干燥、切断、包装等步骤,制作成为具有高营养价值的薏仁米苦荞保健面条。
发明内容
本发明的第一个目的在于提供了一种薏仁米苦荞保健面条的配方;本发明的第二个目的在于提供上述上述配方的加工工艺。
本发明是通过以下技术方案实现:
所述的薏仁米苦荞保健面条,具有以下特征:配方按总重量的百分比为:苦荞麦面粉40%~60%、薏仁米粉5%~25%、小麦粉15%~55%、碱粉0.1%~1%。其加工方法是将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,即制成薏仁米苦荞保健面条。
所述的薏仁米苦荞保健面条,其加工方法的特征包括配料、和面熟化、压片、延展、切条、干燥、切断、包装步骤。
所述的薏仁米粉为市售薏仁米,经过真空干燥箱60℃干燥至恒重,用粉碎机粉碎过80目筛,密封保存待用。
所述的薏仁米苦荞保健面条,在传统面条中加入了具有高营养价值的薏仁米粉、苦荞麦粉作为原料,加工方法最大限度地保存了原料的有效成分及其活性,同时使传统面条具有了薏仁米和苦荞原料特有的色香味,不仅具有很好的爽、软、韧、滑的特性,而且原料薏仁米粉中具有五谷中含量最高的纤维质,同时含有丰富的蛋白质、油脂、维生素、矿物质和糖类,有美白除斑、预防心血管疾病、降低血脂、促进新陈代谢、减肥治面疱、预防和抵抗癌症的特殊功效。原料中的苦荞可以提供必要的芦丁,长期食用对慢性胃肠疾病具有一定的治疗作用。该保健面条改善了传统面条的营养结构,使面条具有食疗与保健的作用,人们在食用面条的同时,可起到良好的保健作用。
本发明具有如下的有益效果:
1本发明提供了一种薏仁米苦荞保健面条的配方,并提供上述上述配方的加工工艺。
2本发明提供的薏仁米苦荞保健面条,在传统面条中加入了具有高营养价值的薏仁米粉、苦荞麦粉作为原料,加工方法最大限度地保存了原料的有效成分及其活性,同时使传统面条具有了薏仁米和苦荞原料特有的色香味,不仅具有很好的爽、软、韧、滑的特性,而且原料薏仁米粉中具有五谷中含量最高的纤维质,同时含有丰富的蛋白质、油脂、维生素、矿物质和糖类,有美白除斑、预防心血管疾病、降低血脂、促进新陈代谢、减肥治面疱、预防和抵抗癌症的特殊功效。原料中的苦荞可以提供必要的芦丁,长期食用对慢性胃肠疾病具有一定的治疗作用。该保健面条改善了传统面条的营养结构,使面条具有食疗与保健的作用,人们在食用面条的同时,可起到良好的保健作用。
具体实施方式
本实施例在以本发明技术方案为前提下进行实施,给出了详细的实施方式和过程,但本发明的保护范围不仅限于下述的实施例。
实施例1
将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按苦荞麦面粉40%、薏仁米粉5%、小麦54.9%、碱粉0.1%配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,制成薏仁米苦荞保健面条。
实施例2
将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按苦荞麦面粉50%、薏仁米粉20%、小麦29%、碱粉1%配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,制成薏仁米苦荞保健面条。
实施例3
将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按苦荞麦面粉60%、薏仁米粉25%、小麦14%、碱粉1%配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,制成薏仁米苦荞保健面条。
实施例4
将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按苦荞麦面粉60%、薏仁米粉20%、小麦19%、碱粉1%配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,制成薏仁米苦荞保健面条。
Claims (3)
1.薏仁米苦荞保健面条,其特征在于:配方按总重量的百分比为:苦荞麦面粉40%~60%、薏仁米粉5%~25%、小麦粉15%~55%、碱粉0.1%~1%,其加工方法是将薏仁米经过打粉,过80目筛,与苦荞麦粉、小麦粉和碱粉按配方比例混合,加入与混合粉比例为5∶2的清水,放入和面机混匀,和成面团,在25℃,30%湿度环境下熟化30分钟,送压面机压制成面饼,经过切条,制成湿面条,再经过干燥、切断和包装,即制成薏仁米苦荞保健面条。
2.根据权利要求1所述的薏仁米苦荞保健面条,其特征在于:薏仁米苦荞保健面条加工方法包括配料、和面熟化、压片、延展、切条、干燥、切断、包装步骤。
3.根据权利要求1和2所述的薏仁米苦荞保健面条,其特征在于,所述的薏仁米粉为市售薏仁米,经过真空干燥箱60℃干燥至恒重,用粉碎机粉碎过80目筛,密封保存待用。
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