CN105614672A - 富含小麦低聚肽硒的紫薯营养面条 - Google Patents
富含小麦低聚肽硒的紫薯营养面条 Download PDFInfo
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Abstract
一种富含小麦低聚肽硒的紫薯营养面条,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.2kg、植物油0.06kg、糕粉2.5kg、速溶紫薯粉15kg、调味液1kg、海藻粉0.6kg、炒黄豆粉2.5kg、麸皮微粉0.5kg、卡拉胶0.06kg、炒黑木耳粉0.1kg、炒千里香粉0.05kg、β-环糊精0.02kg、食用碱0.03kg、膨化猪皮粉0.3kg;制备时,将上述组分与适量水搅拌和面,然后熟化、复合、压延、切条制得,经烘干进行包装。本发明营养丰富,不含有对人体健康和生长有害的物质,且原料来源广泛,制备工艺简单,成本低廉,添加有富含多种人体必需的微量元素。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种富含小麦低聚肽硒的紫薯营养面条。
背景技术
小麦低聚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。近十年来科学家对于小麦低聚肽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。将多肽与面条食品相结合,是本申请所要解决的问题。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高,食用安全的富含小麦低聚肽硒的紫薯营养面条。
本发明所要解决的技术问题采用以下技术方案来实现:
一种富含小麦低聚肽硒的紫薯营养面条,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.2kg、植物油0.06kg、糕粉2.5kg、速溶紫薯粉15kg、调味液1kg、海藻粉0.6kg、炒黄豆粉2.5kg、麸皮微粉0.5kg、卡拉胶0.06kg、炒黑木耳粉0.1kg、炒千里香粉0.05kg、β-环糊精0.02kg、食用碱0.03kg、膨化猪皮粉0.3kg;制备时,将上述组分与适量水搅拌和面,然后熟化、复合、压延、切条制得,经烘干进行包装。
上述糕粉的加工方法为:取晒干的糯米饭50斤,加入桔梗干粉1斤、膨化小麦粉0.5斤、黄豆粉0.5斤、芝麻0.5斤、芝麻叶粉0.5斤、枣核粉0.5斤、紫苏籽粉0.5斤、秋葵籽粉0.5斤、桂花粉0.5斤、熟普洱茶粉0.5斤、碱化可可粉0.2斤和杨梅粉0.5斤混匀,得到糕粉。
上述速溶紫薯粉的加工方法为:将新鲜紫薯洗净后带皮送入榨汁机进行榨汁,留取汁液,将汁液与水按体积比1:2的比例进行稀释,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为100℃,收集干燥物即为速溶紫薯粉;该速溶紫薯粉口感爽滑,营养成分没有丧失,同时具有保健功效,也具有增鲜的功能,对人体健康具有很好的调理作用。
上述调味液的加工方法为:在50kg温水中加入桔梗100g、蚕豆皮100g、橘红片6g、生姜片20g、桂花30g、枸杞子100g、茼蒿叶20g、辣椒叶50g、人参花50g、黄芪50g、白砂糖100g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、柚子皮50g及苹果醋30ml,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液;该调味液根据国人口味专门配置,在不掩盖原有风味的基础上,又具有风味特色,且养分含量也较高。
上述麸皮微粉的制备方法如下:
1)将麸皮送入水中浸泡6-10分钟,然后捞出沥水,在55-58℃的烘干机中烘干至水分含量在20%左右;
2)将步骤1)中烘干后的麸皮送入研磨机,连续研磨2小时,过200目筛,倒入反应釜中边搅拌边注入蒸气,在反应釜内的蒸气温度达到130℃的条件下,充分搅拌,使麸皮受热均匀,加热搅拌30-60分钟;
3)将步骤2)中加热后的麸皮放在冷冻床上,在0℃-2℃条件下冷藏24小时;
4)将步骤3)中冷藏后的物料块送入真空滚揉机,连续滚揉2小时,使物料块软化、破碎;
5)将步骤4)中滚揉后的麸皮送入烘干机,在65-70℃的环境下低温烘干,使其水分含量在8%以内;
6)将步骤5)中烘干的麸皮利用球磨机球磨至400目即成麸皮微粉。麸皮粉具有很好的速溶性,营养价值高,口感好。
采用本发明所述的技术方案生产而成的营养面条具有以下几方面优点:
(1)面条细腻,口感筋道,耐煮,不混汤,感观评分92分,达到工业产品优质级标准。
(2)紫薯富含蛋白质、淀粉、果胶、纤维素、氨基酸、维生素及多种矿物质,同时还富含硒元素和花青素。紫薯营养丰富具特殊保健功能,其中的蛋白质氨基酸都是极易被人体消化和吸收的。其中富含的维生素A可以改善视力和皮肤的粘膜上皮细胞,维生素C可使胶元蛋白正常合成,防治坏血病的发生,花青素是天然强效自由基清除剂。
具有普通红薯的营养成分外,还富含硒元素、铁元素和花青素。在日本国家蔬菜癌症研究中心公布的抗癌蔬菜中名列榜首。另外,紫薯还可去皮烘干粉碎后加工成粉,色泽美观,营养丰富,是极好的食品加工原料,可作为各种糕点的主料或配料。同时紫红薯还将成为花青素的主要原料之一。紫薯从茎尖嫩叶到薯块,均具有一定保健功能,是当前无公害、绿色、有机食品中的食品。
(3)面条的营养价值高,强化后面条中含铁24~32mg/kg,含硒9~12mg/kg,含小麦低聚肽200~500μg/mg,完全可以满足人体的需求。
(4)杜仲具有补肝肾,治腰脊酸疼,足膝痿弱,小便余沥,阴下湿痒,高血压、安胎的功效。杜仲对免疫系统、内分泌系统、中枢神经系统、循环系统和泌尿系统都有不同程度的调节作用,杜仲能兴奋垂体-肾上腺皮质系统,增强肾上腺皮质功能。
本发明的有益效果是:本发明营养丰富,不含有对人体健康和生长有害的物质,且原料来源广泛,制备工艺简单,成本低廉,添加有富含多种人体必需的微量元素。
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。
一种富含小麦低聚肽硒的紫薯营养面条,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.2kg、植物油0.06kg、糕粉2.5kg、速溶紫薯粉15kg、调味液1kg、海藻粉0.6kg、炒黄豆粉2.5kg、麸皮微粉0.5kg、卡拉胶0.06kg、炒黑木耳粉0.1kg、炒千里香粉0.05kg、β-环糊精0.02kg、食用碱0.03kg、膨化猪皮粉0.3kg;制备时,将上述组分与适量水搅拌和面,然后熟化、复合、压延、切条制得,经烘干进行包装。
上述糕粉的加工方法为:取晒干的糯米饭50斤,加入桔梗干粉1斤、膨化小麦粉0.5斤、黄豆粉0.5斤、芝麻0.5斤、芝麻叶粉0.5斤、枣核粉0.5斤、紫苏籽粉0.5斤、秋葵籽粉0.5斤、桂花粉0.5斤、熟普洱茶粉0.5斤、碱化可可粉0.2斤和杨梅粉0.5斤混匀,得到糕粉。
上述速溶紫薯粉的加工方法为:将新鲜紫薯洗净后带皮送入榨汁机进行榨汁,留取汁液,将汁液与水按体积比1:2的比例进行稀释,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为100℃,收集干燥物即为速溶紫薯粉;该速溶紫薯粉口感爽滑,营养成分没有丧失,同时具有保健功效,也具有增鲜的功能,对人体健康具有很好的调理作用。
上述调味液的加工方法为:在50kg温水中加入桔梗100g、蚕豆皮100g、橘红片6g、生姜片20g、桂花30g、枸杞子100g、茼蒿叶20g、辣椒叶50g、人参花50g、黄芪50g、白砂糖100g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、柚子皮50g及苹果醋30ml,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液;该调味液根据国人口味专门配置,在不掩盖原有风味的基础上,又具有风味特色,且养分含量也较高。
上述麸皮微粉的制备方法如下:
1)将麸皮送入水中浸泡6-10分钟,然后捞出沥水,在55-58℃的烘干机中烘干至水分含量在20%左右;
2)将步骤1)中烘干后的麸皮送入研磨机,连续研磨2小时,过200目筛,倒入反应釜中边搅拌边注入蒸气,在反应釜内的蒸气温度达到130℃的条件下,充分搅拌,使麸皮受热均匀,加热搅拌30-60分钟;
3)将步骤2)中加热后的麸皮放在冷冻床上,在0℃-2℃条件下冷藏24小时;
4)将步骤3)中冷藏后的物料块送入真空滚揉机,连续滚揉2小时,使物料块软化、破碎;
5)将步骤4)中滚揉后的麸皮送入烘干机,在65-70℃的环境下低温烘干,使其水分含量在8%以内;
6)将步骤5)中烘干的麸皮利用球磨机球磨至400目即成麸皮微粉。麸皮粉具有很好的速溶性,营养价值高,口感好。
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)
1.一种富含小麦低聚肽硒的紫薯营养面条,其特征在于,由以下重量的组分制成:高筋面粉80kg、小麦坯芽粉10kg、食盐0.2kg、植物油0.06kg、糕粉2.5kg、速溶紫薯粉15kg、调味液1kg、海藻粉0.6kg、炒黄豆粉2.5kg、麸皮微粉0.5kg、卡拉胶0.06kg、炒黑木耳粉0.1kg、炒千里香粉0.05kg、β-环糊精0.02kg、食用碱0.03kg、膨化猪皮粉0.3kg;
上述糕粉的加工方法为:取晒干的糯米饭50斤,加入桔梗干粉1斤、膨化小麦粉0.5斤、黄豆粉0.5斤、芝麻0.5斤、芝麻叶粉0.5斤、枣核粉0.5斤、紫苏籽粉0.5斤、秋葵籽粉0.5斤、桂花粉0.5斤、熟普洱茶粉0.5斤、碱化可可粉0.2斤和杨梅粉0.5斤混匀,得到糕粉;
上述速溶紫薯粉的加工方法为:将新鲜紫薯洗净后带皮送入榨汁机进行榨汁,留取汁液,将汁液与水按体积比1:2的比例进行稀释,采用离心式喷雾干燥塔进行喷雾干燥,干燥塔进风温度为150℃,出风温度为100℃,收集干燥物即为速溶紫薯粉;
上述调味液的加工方法为:在50kg温水中加入桔梗100g、蚕豆皮100g、橘红片6g、生姜片20g、桂花30g、枸杞子100g、茼蒿叶20g、辣椒叶50g、人参花50g、黄芪50g、白砂糖100g、葡萄酒100ml、苦荞麦100g、咖啡豆50g、柚子皮50g及苹果醋30ml,密封浸泡2-3天,保持水温在30-35℃,浸泡完成后控出水液,即为调味液。
2.根据权利要求1所述的富含小麦低聚肽硒的紫薯营养面条,其特征在于,上述麸皮微粉的制备方法如下:
1)将麸皮送入水中浸泡6-10分钟,然后捞出沥水,在55-58℃的烘干机中烘干至水分含量在20%;
2)将步骤1)中烘干后的麸皮送入研磨机,连续研磨2小时,过200目筛,倒入反应釜中边搅拌边注入蒸气,在反应釜内的蒸气温度达到130℃的条件下,充分搅拌,使麸皮受热均匀,加热搅拌30-60分钟;
3)将步骤2)中加热后的麸皮放在冷冻床上,在0℃-2℃条件下冷藏24小时;
4)将步骤3)中冷藏后的物料块送入真空滚揉机,连续滚揉2小时,使物料块软化、破碎;
5)将步骤4)中滚揉后的麸皮送入烘干机,在65-70℃的环境下低温烘干,使其水分含量在8%以内;
6)将步骤5)中烘干的麸皮利用球磨机球磨至400目即成麸皮微粉。
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