CN104286694A - 苎麻嫩叶保健面条及其制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种苎麻嫩叶保健面条及其生产方法，属于食品加工技术领域。该面条以特定生长时期的苎麻之嫩叶、高筋小麦面粉为主要原料，经过杀青、粉碎、和面、辊压、切割制成苎麻嫩叶保健面条。本发明制成的苎麻嫩叶保健面条，颜色鲜绿，光滑、细腻、成型好，咀嚼筋道有弹性，断条率低，无异味，适口性好。本发明首次在面粉中添加苎麻嫩叶粉，而苎麻嫩叶富含蛋白质、膳食纤维、氨基酸、钙、维生素、微量元素等营养物质，并且含有黄酮类物质、酚类、可溶性糖、绿原酸、熊果酸以及超氧化物歧化酶等生物活性物质，从而提高了面条的营养性和功能性；此外该面条中无需食品添加剂，属纯天然绿色食品。
Description
技术领域
本发明属于食品加工领域，具体涉及苎麻嫩叶保健面条及其生产方法
背景技术
苎麻(Boehmeria nivea L.)，又叫“中国草”，为荨麻科苎麻属的多年生宿根性草本植物。苎麻嫩叶营养丰富，如表1所示。苎麻嫩叶的营养价值与苜蓿接近，是优质的植物蛋白，并且其蛋白质中氨基酸组成合理，其中赖氨酸含量高是苎麻蛋白质最突出的特点。
表1.中饲苎1号嫩叶营养品质
苎麻叶片中还含有大量的生物活性物质，具有保健功能。苎麻叶片活性物质主要有三萜类化合物、黄酮类化合物、生物碱类化合物、醌类、木脂素、有机酸类、甾体类和糖类化合物，其中绿原酸为0.354％，总多酚为0.144％，熊果酸为760mg kg-1，总黄酮为0.05％。苎麻叶片中超氧化岐化酶能在植物衰老过程中清除组织中的活性氧，维持活性氧代谢的平衡，保护膜结构，应而延缓衰老；绿原酸对多种致病菌和病毒有较强的抑制和杀灭作用，而且还有利胆作用；黄酮类化合物在心血管系统的保健方面有十分显著的作用，它可以对血小板聚集及血栓的形成有良好的抑制作用,可以活化血癖、清理血管促进血液循环，还具有净化血液，减少自由基的损伤，预防过氧化脂质的形成，排除体内毒素等功效；熊果酸具有广泛的生物活性，尤其在抗癌、抗肿瘤、抗氧化、保肝和降血脂等方面有显著性作用，日本等国家已经将其作为天然抗氧化剂应用于食品中。
尽管苎麻叶具有诸多的保健功能，然而将其应用在食品加工领域仍然处于起步阶段，主要原因是苎麻叶具有微细绒毛，这些绒毛的存在导致苎麻粉末不易通过筛子。此前为了获得苎麻粉末，通常是将其烘干后直接高速粉碎，这样获得的苎麻粉末往往颗粒大小不均，不仅导致加工的困难，而且还严重影响口感。为了克服以上困难，本发明除了选用特定生长期的苎麻嫩叶作为原料外，更使用超细粉碎设备将其设置于200目条件下进行粉碎，获得超纯超细苎麻嫩叶粉末。面条在我国具有悠久的历史，尤其受北方人的喜爱，将营养价值高和保健功能强的苎麻嫩叶粉末加入面条，不仅改变面条单一的颜色，增加营养价值，而且能够广泛推广，提高苎麻嫩叶的使用价值。
发明内容
技术方案
本发明的目的在于提供一种具有保肝利胆、清理血管、排毒、抗癌、抗肿瘤、抗氧化和降血脂等功效的保健面条。
本发明为了实现上述目的，采用以下技术方案：
苎麻嫩叶保健面条及其生产方法，其特征在于包括以下步骤：
1、苎麻嫩叶的采收：扦插苎麻生长到株高50cm左右，开始收获苎麻鲜叶，经过多次反复取样并测定叶片内所含的蛋白质等营养成分，发现苎麻嫩叶中蛋白质等营养成分的含量差异显著，越往根部含量越低，综合考虑采收量和活性物质含量两方面因素，本发明确定以苎麻嫩芽及往下数十片鲜叶作为苎麻保健面的原料。
2、苎麻嫩叶粉末的制备工艺：1)选取新鲜苎麻嫩叶，剪掉叶柄，清洗干净后放入100℃沸水中杀青1-2min，然后捞出放入常温水，使其冷却，随后捞起沥干备用；2)将沥干的苎麻叶放入75℃烘箱中烘至恒重；3)使用超细粉碎设备，将其设置于200目条件下，粉碎烘干至恒重的苎麻叶，得到直径在74微米以下的苎麻嫩叶粉末。
3、苎麻叶保健面条生产工艺：将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：57.1-74.6％的高筋小麦面粉，2.3％-14.3％的苎麻嫩叶粉末，23.1％-28.6％温度为20-30℃的水。
有益效果
本发明提供一种苎麻嫩叶保健面条，面条产品色泽鲜绿、光滑、细腻、成型好，咀嚼筋道有弹性，断条率低，无异味，适口性好。苎麻面条较普通小麦面条蛋白质含量高，活性物质(熊果酸、总黄铜)含量高(见表2)，经常食用有助于保肝利胆、清理血管、排毒、抗癌、抗肿瘤、抗氧化和降血脂，是一种良好的日常保健食品。
本发明面条中无需添加食用胶、谷元粉等食品添加剂，属纯天然绿色食品，加工技术简单，操作方便，预计会有广阔的市场前景。
具体实施方式
为了进一步理解本发明，现以实施实例予以说明。需要说明的是，以下实施实例仅作为列举，不应视为对本发明范围的限制。
实施实例1：
将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：74.6％的高筋小麦面粉，2.3％的苎麻嫩叶粉末，以上原料混合均匀后添加23.1％的水温为20-30℃的水，通过面条机制成面条或通心粉。
实施实例2：
将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：73.1％的高筋小麦面粉，3.8％的苎麻嫩叶粉末，以上原料混合均匀后添加23.1％的水温为20-30℃的水，通过面条机制成面条或通心粉。
实施实例3：
将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：66.7％的高筋小麦面粉，7.4％的苎麻嫩叶粉末，以上原料混合均匀后添加25.9％的水温为20-30℃的水，通过面条机制成面条或通心粉。
实施实例4：
将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：63.0％的高筋小麦面粉，11.1％的苎麻嫩叶粉末，以上原料混合均匀后添加25.9％的水温为20-30℃的水，通过面条机制成面条或通心粉。
实施实例5：
将高筋小麦面粉，苎麻嫩叶粉末和温度为20-30℃的水混合均匀后通过面条机制成面条或通心粉，各原料按重量百分比组成为：57.1％的高筋小麦面粉，14.3％的苎麻嫩叶粉末，以上原料混合均匀后添加28.6％的水温为20-30℃的水，通过面条机制成面条或通心粉。
表2.苎麻面条中蛋白质、熊果酸和总黄酮含量(中国检验认证集团湖南有限公司测定,2014)
Claims (7)
1.一种苎麻嫩叶保健面条，其特征在于，该面条的组分与各组分的质量百分比为：苎麻嫩叶粉末2.3％-14.3％％，高筋小麦粉57.1-74.6％％，水23.1％-28.6％。
2.按照权利要求1所述的苎麻茎叶保健面条，其特征在于，该面条的组分与各组分的质量百分比为：苎麻嫩叶粉末7.4％，高筋小麦粉66.7％，水25.9％。
3.按照权利要求1所述的苎麻茎叶保健面条，其特征在于，该面条的组分与各组分的质量百分比为：苎麻嫩叶粉末14.3％，高筋小麦粉57.1％，水28.6％。
4.按照权利要求1所述的苎麻茎叶保健面条，其特征在于，所述苎麻嫩叶粉末是按照以下步骤制备获得的：
(1)选择扦插后生长到株高为50cm左右的苎麻植株，采收嫩芽及嫩芽以下10片叶子，剪掉叶柄，清洗干净后放入100℃沸水中杀青1-2min，然后捞出放入常温水，使其冷却，随后捞起沥干备用；
(2)将沥干的苎麻嫩叶放入75℃烘箱中烘至恒重；
(3)使用超细粉碎设备，将其设置于200目条件下，粉碎烘干至恒重的苎麻嫩叶，得到直径在74微米以下的苎麻嫩叶粉末。
5.一种苎麻嫩叶保健面条的制作方法，所述制作方法是将一定比例的高筋小麦面粉，苎麻嫩叶粉末以及温度为20-30℃的水，混合搅拌均匀后通过面条机制成面条或通心粉，其特征在于，该面条的制作方法包含苎麻嫩叶粉末的制备工艺。
6.根据权利要求5所述的一种苎麻嫩叶保健面条的制作方法，其特征在于，所述苎麻嫩叶粉末的制备工艺具体为：
(1)选取新鲜苎麻嫩叶，清洗干净后放入100℃沸水中杀青1-2min，然后捞出放入常温水，使其冷却，随后捞起沥干备用；
(2)将沥干的苎麻嫩叶放入75℃烘箱中烘至恒重；
(3)使用超细粉碎设备，将其设置于200目条件下，粉碎烘干至恒重的苎麻嫩叶，得到直径在74微米以下的苎麻嫩叶粉末。
7.根据权利要求5所述的一种苎麻嫩叶保健面条的制作方法，其特征在于，制作过程中各原料组分及其比例为：苎麻嫩叶粉末2.3％-14.3％％，高筋小麦粉57.1-74.6％％，水23.1％-28.6％。
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