CN104187376B - 一种糌粑面条 - Google Patents
一种糌粑面条 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种以糌粑为主要原料制成面条类产品的配方,适合工业生产,较耐煮,不溶烂、不断条,且本发明食用时没有怪味,口感良好,具有面条的爽、软、韧、滑特性,并保留了糌粑丰富的蛋白质与营养元素,富含硒元素与β‑葡聚糖,具有降血脂、降胆固醇、调节血糖、提高免疫力、抗肿瘤和预防心血管疾病等功效,同时具有独特浓郁的糌粑风味,提供一种全新的食品体验。本发明无农药化学污染,易被作为绿色健康食品推广。
Description
技术领域
本发明属于食品领域,特别是涉及一种用糌粑制作的面条。
背景技术
糌粑是中国西部藏民的主要食品,糌粑是用青稞同洗净的细砂混合经火炒熟,再将细砂筛除后磨成粉而成。糌粑主要成份有蛋白质,其含量约为13.5%,脂肪为2%,碳水化合物为75%,十七种氨基酸为14%左右;无机盐类富含硒、钙、铁、锌等多种微量元素;还富含维生素B1等。
硒元素是人体中必需的微量元素,在人体中有着重要的作用。缺硒会导致各种疾病的发生,硒元素在人体内能预防多种疾病及癌症。在中国领土面积72%以上的地区缺硒的背景下,人们的补硒问题尤为关键,而糌粑是目前含硒量最丰富的主食之一。
青稞(Hardeum unlgar Ls.)也叫裸大麦、米大麦、元卖、淮麦,英文名hulless barely,是大麦的一种特殊类型。经调查发现,藏族农牧民的高血脂、糖尿病的发病率明显低于内地。经研究发现,是因为藏族农牧民以青稞制成的食品为主食,青稞中的β-葡聚糖能显著降低胆固醇含量,防止心血管疾病、预防肿瘤和显著提高机体免疫力。并且青稞多生长在无菌、无环境污染、无化肥、无农药等化学污染的海拔3000米以上的广大富饶的青藏高原地区,可以说是最典型的极富营养的绿色食品,而青稞多以糌粑形式广为藏族人民食用。
但糌粑并未得到有效的推广食用,究其原因,与藏民千百年来所形成的饮食习惯和加工方式有关,原来藏民传统的糌粑食用方法是将炒熟的青稞面加茶水、奶渣、食盐和酥油混合,用手捏合成团就是糌粑,然后就着茶边捏边吃,而且酥油有一种非常特别的味道,会给初次品尝者带来一种难以名状的印象,并且糌粑独特的口感与食用方式也往往不为普通人所接收,所以造成了糌粑仅仅成为了西部地区藏民所专用主食的现状,其具有的益处得不到推广食用。
面条是人们喜闻乐见的常见食品,为了克服糌粑推广难的问题,如果以糌粑作为原料制作面条将十分具有益处,但目前市面上并没有将糌粑制作成面条的相关文献报道,或者见到以糌粑作为原料的面条问世。
并且申请人在试制糌粑面条时发现,由于糌粑松散无筋的自身特点,无法成型,成品耐煮性差,易煮烂断条而失去食用面条的特性,食用时有明显的糊状感,没有韧性,口感不好。
如果有一种糌粑制作的面条在制面时容易成型,适合工业生产,较耐煮,不溶烂、不断条,并且没有怪味,口感好,那么将其作为无污染健康绿色食品进行推广,将具有很大的市场发展潜力。
发明内容
本发明针对上述背景技术中存在的问题,提供了一种以糌粑为主要原料制成的面条,适合工业生产,较耐煮,不溶烂、不断条,无农药化学污染,易被作为绿色健康食品推广。
为实现本发明目的,本发明采用的技术方案如下:
一种糌粑面条,其特征在于:是以青稞炒熟后磨成的面,即糌粑为主要原料制成。
进一步地,所述的糌粑面条,其原料还包括沙蒿子胶,盐,面粉。
进一步地,所述的糌粑面条,其原料按质量份组成为:糌粑60~85份,沙蒿子胶1~8份,盐0.5~2份,面粉15~40份,水18~28份。
优选地,所述的糌粑面条,其原料包括糌粑,沙蒿子胶,盐,谷朊粉;原料按质量份组成为:糌粑70~90份,沙蒿子胶1~8份,盐0.5~2份,谷朊粉1~10份,水18~28份。
优选地,所述的糌粑面条,其原料按质量份组成为:糌粑70份,沙蒿子胶5份,盐1份,面粉24份,水20份。
进一步地,所述的糌粑面条,其制品形式还包括:挂面、速食方便面、面片、面块、切面、意大利空心面、螺丝面、贝壳面。
上述原料中的沙蒿子胶是沙蒿籽的天然提取物,是由D-葡萄糖、D-甘露糖、D-半乳糖、L-阿拉伯糖及木糖组成的一种具有交联结构的多糖物质,具有高粘度、高保水性、非水溶性、分散性好、粘着力强,成膜性能稳定等特点。一般面食中添加0.1~1%的沙蒿子胶以改良品质。
申请人在研究中发现,通过添加5%左右的沙蒿子胶,可以有效的解决糌粑面条成品耐煮性差,易煮烂断条的问题。同时通过添加少量面粉或谷朊粉,使得其在制面过程中面条更容易成型,改善口感,具有面条的爽、软、韧、滑特性。
申请人经过多方研究实验表明,糌粑通过本发明配方制成面条,可以有效保留糌粑所具有的丰富营养元素与蛋白质,富含硒元素与β-葡聚糖,具有降血脂、降胆固醇、调节血糖、提高免疫力、抗肿瘤和预防心血管疾病等功效,同时具有独特浓郁的糌粑风味,提供一种全新的食品体验。本发明配方简单实用,不含任何化学添加剂,适合工业生产,较耐煮,不溶烂、不断条,口感良好,具有面条的爽、软、韧、滑特性,本发明无农药化学污染,易被作为绿色健康食品推广。
具体实施方式
下面结合本发明的制备方法实例,说明本发明的具体实施方式。
实施例1
糌粑面条:
(1)原料按质量份组成为:糌粑70份,沙蒿子胶5份,盐1份,面粉24份,水20份;
(2)制备方法:糌粑、沙蒿子胶、盐、面粉充分搅拌混合,加水和面,成型,烘干,包装。
实施例2
糌粑挂面:
(1)原料按质量份组成为:糌粑70份,沙蒿子胶6份,盐1份,面粉32份,水24份;
(2)制备方法:糌粑、沙蒿子胶、盐、面粉充分搅拌混合,加水和面,成型,晾干,包装。
实施例3
糌粑速食方便面:
(1)原料按质量份组成为:糌粑69份,沙蒿子胶5份,盐1.5份,面粉21份,水25份;
(2)制备方法:糌粑、盐、面粉充分搅拌混合,加水和面,成型,油炸,晾干,包装。
实施例4
糌粑面片:
(1)原料按质量份组成为:糌粑80份,盐1份,谷朊粉8份,水24份;
(2)制备方法:糌粑、沙蒿子胶、盐、谷朊粉充分搅拌混合,加水和面,成型,烘干,包装。
实施例5
糌粑面块
(1)原料按质量份组成为:糌粑75份,沙蒿子胶7份,盐1份,水21份;
(2)制备方法:糌粑、沙蒿子胶、盐充分搅拌混合,加水和面,成型,烘干,包装。
实施例6
糌粑切面:
(1)原料按质量份组成为:糌粑62份,沙蒿子胶7份,盐1份,面粉20份,水18份;
(2)制备方法:糌粑、沙蒿子胶、盐、面粉充分搅拌混合,加水和面,成型,烘干,包装。
实施例7
糌粑意大利空心面:
(1)原料按质量份组成为:糌粑71份,沙蒿子胶3份,盐1份,谷朊粉4份,水22份;
(2)制备方法:糌粑、沙蒿子胶、盐、面粉充分搅拌混合,加水和面,成型,烘干,包装。
Claims (4)
1.一种糌粑面条,其特征在于:是以青稞炒熟后磨成的面,即糌粑为主要原料制成,其原料按质量份组成为:糌粑60~85份,沙蒿子胶1~8份,盐0.5~2份,面粉15~40份,水18~28份。
2.一种糌粑面条,其特征在于:是以青稞炒熟后磨成的面,即糌粑为主要原料制成,其原料按质量份组成为:糌粑70~90份,沙蒿子胶1~8份,盐0.5~2份,谷朊粉1~10份,水18~28份。
3.根据权利要求1所述的糌粑面条,其特征在于:所述的糌粑面条,其原料按质量份组成为:糌粑70份,沙蒿子胶5份,盐1份,面粉24份,水20份。
4.根据权利要求1所述的糌粑面条,其特征在于:所述的糌粑面条,其制品形式为:挂面、速食方便面、面片、面块、切面、意大利空心面、螺丝面、贝壳面。
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CN1969666A (zh) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | 一种青稞面条 |
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