CN104522579A - 紫色谷物营养粉 - Google Patents
紫色谷物营养粉 Download PDFInfo
- Publication number
- CN104522579A CN104522579A CN201510023826.4A CN201510023826A CN104522579A CN 104522579 A CN104522579 A CN 104522579A CN 201510023826 A CN201510023826 A CN 201510023826A CN 104522579 A CN104522579 A CN 104522579A
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- Prior art keywords
- powder
- purple
- flour
- raw material
- sweet potato
- Prior art date
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- Pending
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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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
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
本发明涉及食品技术领域，具体来说是一种早餐食用的紫色谷物营养粉，由紫甘薯全粉、麦芽糊精、玉米粉、燕麦粉、绿豆粉、山药粉、葛根粉、琼脂粉、羟甲酸纤维素钠、甜菊糖苷、阿巴斯甜、安赛蜜和食用香精制备而成；本发明原料紫甘薯全粉含有丰富的蛋白质、脂肪、碳水化合物、维生素、矿物质及膳食纤维等，复水后的紫薯全粉，其色泽、香气、滋味、口感与新鲜紫薯蒸熟捣泥的状态相同，非常有利于人体吸收，此外，紫甘薯全粉中含有丰富的花青素，可刺激消费者的感官，促进食欲；本发明营养全面、绿色安全、食用方便，是旅游居家的必备食品。
Description
技术领域
本发明涉及食品技术领域，具体来说是一种早餐食用的紫色谷物营养粉。
背景技术
现在社会发展迅速，人们的生活节奏不断在加快，由此所导致的结果是很多人不吃早餐，或者简单吃一点，造成营养不足，另外，不吃早餐还具有很多危害：不吃早餐精力不集中，情绪低落。经过一晚上的消化，前一天所吃的晚饭已经消耗的差不多了，体内血糖指数较低，这时如果不吃早餐补充能量，就会使以葡萄糖为能源的脑细胞活力不足，人就会出现疲倦，精神难以集中和记忆力下降的症状，反应迟钝；不吃早餐容易衰老。不吃早餐人体就会动用体内储存的糖元和蛋白质，时间长了会导致皮肤干燥，起皱和贫血。早餐提供的能量和营养在全天的能量摄取中占有重要的地位，不吃早餐或者早餐质量不好是全天营养入不足的主要原因之一；不吃早餐容易引发肠炎。不吃早餐，午餐必然会因为饥饿而大量进食，消化系统一时之间负担过重，而且不吃早餐打乱了消化系统的活动规律，容易患肠胃疾病。不吃早餐罹患心血管疾病的机会加大。因为经过一夜的空腹，人体血液中的血小板黏度增加，血液粘稠度增高，血流缓慢，明显增加了中风和心脏病的风险。缓慢的血流很容易在血管里形成小血凝块而阻塞血管，如果阻塞的是冠状动脉，就会引起心绞痛或心肌梗塞。不吃早餐容易发胖。不吃早餐，中餐吃的必然多，身体消化吸收不好，最容易形成皮下脂肪。
早餐的重要性已众所周知。但是，在现实生活中，由于生活节奏加快，工作和学习的负担很重，人们养成了晚睡晚起的作息习惯，过着“早餐马虎、午餐凑合、晚餐丰富”的生活方式。人们不吃早餐或不能科学地吃早餐的现象太普遍。有证据表明，不吃早餐，全天的能量和营养素摄入不足，导致蛋白质、钙、铁、锌、维生素A等营养素不足，出现营养缺乏症、缺铁性贫血等，甚至导致严重的营养不良。国内外的研究证实，由于不吃早餐或早餐吃得不足，未到中午就饥肠辘辘，机体因为能量和某些营养素不足，产生应激反因而导致大脑的兴奋性降低，出现心慌、乏力、注意力不集中，使工作和学习效率大大降低，从而影响学习成绩。
发明内容
本发明的目的是提供一种紫色谷物营养粉，该营养粉营养丰富、食用方便。
为实现上述目的，本发明采用的技术方案是：一种紫色谷物营养粉，由下列重量百分比的原料制备而成：紫甘薯全粉80～85％、麦芽糊精3～5％、玉米粉2～4％、燕麦粉1～3％、绿豆粉1～3％、山药粉0.1～1％、葛根粉0.1～0.5％、琼脂粉0.05～0.1％、羟甲酸纤维素钠0.05～0.1％、甜菊糖苷0.01～0.02％、阿巴斯甜0.01～0.05％、安赛蜜0.01～0.03％和食用香精0.01～0.04％，且所述原料的重量和为100％。
进一步的，由下列重量分比的原料制备而成：紫甘薯全粉81.79％、麦芽糊精4.91％、玉米粉3.27％、燕麦粉2.86％、绿豆粉2.46％、山药粉0.41％、葛根粉0.25％、琼脂粉0.08％、羟甲酸纤维素钠0.08％、甜菊糖苷0.01％、阿巴斯甜0.02％、安赛蜜0.02％和食用香精0.016％。
本发明的另一目的是提供一种紫色谷物营养粉的制备方法，步骤包括：
(1)原料处理：分别挑选优质紫甘薯、玉米、燕麦、绿豆、山药、葛根，将其分别制熟，然后磨成粉状备用；
(2)混合：按照配方称取各原料，将原料用量低于1％的进行混合均匀，然后再全部混合均匀；
(3)烘干：将搅拌均匀的原料放入烘焙设备中，在40～45℃条件下烘干使水分含量不超过8％；
(4)包装：将去除水分后的产品放入清洁的包装设备中，按照规格进行包装；
(5)灭菌：将包装好的产品利用紫外灭菌方法处理后得成品。
本发明的有益技术效果是：
(1)本发明原料紫甘薯全粉含有丰富的蛋白质、脂肪、碳水化合物、维生素、矿物质及膳食纤维等，复水后的紫薯全粉，其色泽、香气、滋味、口感与新鲜紫薯蒸熟捣泥的状态相同，非常有利于人体吸收，此外，紫甘薯全粉中含有丰富的花青素，可刺激消费者的感官，促进食欲；
(2)本发明为玉米份与葛根合理调配成为玉米营养粉，玉米中含有的谷胱甘肽和硒与葛根中的4′-甲氧基葛根素以及7-二葡萄糖甙等元素的结合，能有效的抑制癌细胞和恶性肿瘤的发展。玉米中丰富的钙质和亚油酸能够与葛根总黄酮和葛根素有效结合，在二者含有的多种维生素共同作用下可以改善心肌的氧代谢，对心肌代谢产生有益作用，同时能扩张血管，改善微循环，降低血管阻力，使血流量增加，故可用防治心肌缺血，心肌梗死，心律失常，高血压，动脉硬化等病症。玉米中含有的黄体素以及玉米黄质与葛根提取物协同作用，不仅能对抗眼睛老化刺激大脑细胞，更能显著对抗东度警碱所导致的记忆障碍，有助于增强人的脑力和记忆力，并且对智力障碍和记忆力差以及老年痴呆症有良好的辅助治疗作用；
(3)本发明营养全面、绿色安全、食用方便，是旅游居家的必备食品。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种紫色谷物营养粉，紫甘薯全粉81.79％、麦芽糊精4.91％、玉米粉3.27％、燕麦粉2.86％、绿豆粉2.46％、山药粉0.41％、葛根粉0.25％、琼脂粉0.08％、羟甲酸纤维素钠0.08％、甜菊糖苷0.01％、阿巴斯甜0.02％、安赛蜜0.02％和食用香精0.016％。
制备方法步骤包括：
(1)原料处理：分别挑选优质紫甘薯、玉米、燕麦、绿豆、山药、葛根，将其分别制熟，然后磨成粉状备用；
(2)混合：按照配方称取各原料，将原料用量低于1％的进行混合均匀，然后再全部混合均匀；
(3)烘干：将搅拌均匀的原料放入烘焙设备中，在40℃条件下烘干使水分含量不超过8％；
(4)包装：将去除水分后的产品放入清洁的包装设备中，按照规格进行包装；
(5)灭菌：将包装好的产品利用紫外灭菌方法处理后得成品。
实施例2
一种紫色谷物营养粉，由下列重量百分比的原料制备而成：紫甘薯全粉84.38％、麦芽糊精4％、玉米粉4％、燕麦粉3％、绿豆粉3％、山药粉1％、葛根粉0.4％、琼脂粉0.1％、羟甲酸纤维素钠0.05％、甜菊糖苷0.02％、阿巴斯甜0.01％、安赛蜜0.03％和食用香精0.01％。
制备方法步骤包括：
(1)原料处理：分别挑选优质紫甘薯、玉米、燕麦、绿豆、山药、葛根，将其分别制熟，然后磨成粉状备用；
(2)混合：按照配方称取各原料，将原料用量低于1％的进行混合均匀，然后再全部混合均匀；
(3)烘干：将搅拌均匀的原料放入烘焙设备中，在43℃条件下烘干使水分含量不超过8％；
(4)包装：将去除水分后的产品放入清洁的包装设备中，按照规格进行包装；
(5)灭菌：将包装好的产品利用紫外灭菌方法处理后得成品。
实施例3
一种紫色谷物营养粉，由下列重量百分比的原料制备而成：紫甘薯全粉85％、麦芽糊精3.5％、玉米粉3.9％、燕麦粉2.98％、绿豆粉3％、山药粉1％、葛根粉0.4％、琼脂粉0.1％、羟甲酸纤维素钠0.05％、甜菊糖苷0.02％、阿巴斯甜0.01％、安赛蜜0.03％和食用香精0.01％。
制备方法步骤包括：
(1)原料处理：分别挑选优质紫甘薯、玉米、燕麦、绿豆、山药、葛根，将其分别制熟，然后磨成粉状备用；
(2)混合：按照配方称取各原料，将原料用量低于1％的进行混合均匀，然后再全部混合均匀；
(3)烘干：将搅拌均匀的原料放入烘焙设备中，在45℃条件下烘干使水分含量不超过8％；
(4)包装：将去除水分后的产品放入清洁的包装设备中，按照规格进行包装；
(5)灭菌：将包装好的产品利用紫外灭菌方法处理后得成品。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.紫色谷物营养粉，其特征在于，由下列重量百分比的原料制备而成：紫甘薯全粉80～85％、麦芽糊精3～5％、玉米粉2～4％、燕麦粉1～3％、绿豆粉1～3％、山药粉0.1～1％、葛根粉0.1～0.5％、琼脂粉0.05～0.1％、羟甲酸纤维素钠0.05～0.1％、甜菊糖苷0.01～0.02％、阿巴斯甜0.01～0.05％、安赛蜜0.01～0.03％和食用香精0.01～0.04％，且所述原料的重量和为100％。
2.根据权利要求1所述紫色谷物营养粉，其特征在于，由下列重量分比的原料制备而成：紫甘薯全粉81.79％、麦芽糊精4.91％、玉米粉3.27％、燕麦粉2.86％、绿豆粉2.46％、山药粉0.41％、葛根粉0.25％、琼脂粉0.08％、羟甲酸纤维素钠0.08％、甜菊糖苷0.01％、阿巴斯甜0.02％、安赛蜜0.02％和食用香精0.016％。
3.根据权利要求1或2所述紫色谷物营养粉的制备方法，其特征在于，步骤包括：
(1)原料处理：分别挑选优质紫甘薯、玉米、燕麦、绿豆、山药、葛根，将其分别制熟，然后磨成粉状备用；
(2)混合：按照配方称取各原料，将原料用量低于1％的进行混合均匀，然后再全部混合均匀；
(3)烘干：将搅拌均匀的原料放入烘焙设备中，在40～45℃条件下烘干使水分含量不超过8％；
(4)包装：将去除水分后的产品放入清洁的包装设备中，按照规格进行包装；
(5)灭菌：将包装好的产品利用紫外灭菌方法处理后得成品。
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| CN104921017A (zh) * | 2015-05-15 | 2015-09-23 | 河南天豫薯业股份有限公司 | 一种速溶紫薯奶粉早餐粥及其生产工艺 |
| CN107897899A (zh) * | 2017-11-28 | 2018-04-13 | 新干县顾品佳营养食品有限公司 | 一种可以改善厌食的营养粉 |
| CN108703334A (zh) * | 2018-05-11 | 2018-10-26 | 周文 | 一种紫薯全粉 |
| CN110973608A (zh) * | 2019-12-17 | 2020-04-10 | 江苏徐淮地区徐州农业科学研究所(江苏徐州甘薯研究中心) | 一种紫甘薯杂粮粉及其制备方法与应用 |
| CN111096429A (zh) * | 2019-12-18 | 2020-05-05 | 江苏师范大学 | 一种可稳定血糖的紫甘薯代餐粉 |
| CN113040383A (zh) * | 2021-03-29 | 2021-06-29 | 广东省农业科学院蚕业与农产品加工研究所 | 一种高含抗性淀粉的多酚-紫薯复配粉及其制备方法和应用 |
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