CN105685812A - 一种富含小麦低聚肽的即食枸杞营养面条 - Google Patents
一种富含小麦低聚肽的即食枸杞营养面条 Download PDFInfo
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Abstract
本发明公开了一种富含小麦低聚肽的即食枸杞营养面条,由以下原料制成:小麦粉110~120、麦芽粉57~59、藜麦粉32~34、枸杞28~30、山楂3~4、黄精1.1~1.3、菟丝子1.1~1.3、杜仲0.9~1.1、柴胡0.7~0.9、金樱子0.7~0.9、附子0.6~0.8、小麦低聚肽1.6~1.8、低聚龙胆糖13~15、醋酸菌3~4、食盐2~3、番茄红素0.6~0.8、复合酶0.03~0.04、溶菌酶0.03~0.04。面条口感酥脆,酸甜适口,开袋即食;营养均衡,易于吸收,香味浓郁,色泽均匀,富含小麦低聚肽、有机铁和有机锌,能够有效增强免疫力,改善胃肠功能,增强新陈代谢,预防心脑血管疾病,延缓衰老,防癌抗癌,增强机体机能。
Description
技术领域
本发明涉及面条加工领域,具体的说,涉及一种富含小麦低聚肽的即食枸杞营养面条。
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。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,能够抑制细胞变性,增强人体免疫力,激活细胞活性,有效清除自由基,修复变性细胞,改善细胞新陈代谢,维持细胞正常的新陈代谢。
铁是人体含量的必需微量元素,人体内铁的总量约4~5克,是血红蛋白的重要部分,人全身都需要它,这种矿物质存在于向肌肉供给氧气的红细胞中,还是许多酶和免疫系统化合物的成分,能够预防和改善贫血,增强人体免疫力,缓解疲劳,提高注意力,促进儿童生长发育。锌是人体必需的微量元素之一,被人们冠以“生命之花”、“智力之源”的美称,能够促进骨骼和智力发育,改善味觉,维持中枢神经代谢,抗病菌,抗病毒。
枸杞营养丰富,富含多糖、氨基酸及矿质元素钙、铁、锌、硒等,能够提高抗病能力,抗肿瘤,抗衰老,抗疲劳,抗辐射损伤,降血糖,降血压,降血脂,预防心脑血管疾病,保护生殖系统,提高视力,保护呼吸道,促进胃肠蠕动,安神助眠,补脑益智,美容养颜。
目前市场上的营养面条一般是以小麦面粉和鸡蛋为原料,加工为鲜面条或晒干为挂面,其口感和保健功能单一,不能满足现代人们的口感和营养需要,因此,制备一种富含小麦低聚肽的即食枸杞营养面条,可以增加面条种类,食用方便,改善面条口感,增加面条的营养和保健作用。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种富含小麦低聚肽的即食枸杞营养面条。
一种富含小麦低聚肽的即食枸杞营养面条,由以下重量份的原料制成:小麦粉110~120、麦芽粉57~59、藜麦粉32~34、枸杞28~30、山楂3~4、黄精1.1~1.3、菟丝子1.1~1.3、杜仲0.9~1.1、柴胡0.7~0.9、金樱子0.7~0.9、附子0.6~0.8、小麦低聚肽1.6~1.8、低聚龙胆糖13~15、醋酸菌3~4、食盐2~3、番茄红素0.6~0.8、复合酶0.03~0.04、溶菌酶0.03~0.04。
所述的藜麦粉,为质量相等的黑色和红色藜麦粉碎而成,粒径为28~30μm。
所述的枸杞,种植过程经营养强化,富含矿质元素铁和锌,其中铁含量为22~24mg/g,锌含量为16~18mg/g。
所述的醋酸菌,已经进行活化,可直接进行发酵。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:植酸酶:脂肪酶:木聚糖酶=8~9:7~8:7~8:4~5:3~4。
一种富含小麦低聚肽的即食枸杞营养面条的制备方法,具体的包括以下步骤:
(1)将麦芽粉和藜麦粉粉混合均匀,加入麦芽粉重量3倍量的纯净水,搅拌均匀,加入低聚龙胆糖,搅拌均匀,置于121℃灭菌15~20分钟,置于冷却间,流水冷却至10~15℃,接入醋酸菌,置于22~24℃恒温发酵30~36小时,42~44℃真空旋转浓缩至原体积的1/2,得醋酸发酵浆;
(2)将枸杞和山楂洗净,枸杞保留鲜叶,增加枸杞利用率,增强保健效果,置于46~48℃干燥,粉碎,粒径为30~32μm,得枸杞山楂粉;
(3)将黄精、菟丝子、杜仲、柴胡、金樱子和附子粉碎,过120~140目筛,得中药粉,加入中药粉重量2倍量的纯净水,混合均匀,加入复合酶,破坏中药的组织结构,促进植酸盐释放金属离子,42~44℃水浴,酶解5~6小时,置于92~94℃水浴3~4小时,5000转/分钟,离心10~15分钟,去除沉淀,55~60℃浓缩至原体积的1/3,得中药提取物;
(4)将小麦粉加入醋酸发酵浆,混合均匀,加入枸杞山楂粉、番茄红素和溶菌酶,8~10转/分钟,搅拌7~9分钟,增强面条的酥脆感,增强微循环,促进营养吸收,加入中药提取物和食盐,5~6转/分钟,搅拌10~12分钟,加入水和小麦低聚肽,使含水量为面团重量的43~45%(w/w),6~7转/分钟,搅拌8~10分钟,得面团;
(5)将面团置于温度为36~38℃,湿度为72~74%的环境中醒发25~30分钟,取出,得醒发面团;
(6)将醒发面团反复挤压4次,得面片,厚度为1.1~1.3mm,切条,宽度为3.6~3.8mm,得湿面条;
(7)将湿面条置于蒸汽中热烫80~90秒,进行挤压膨化,天然健康,螺杆转速为290~310rpm,温度为140~150℃,压力为1.3~1.5Mpa,挤压膨化16~18秒,至水分含量为面条重量的6~7%(w/w),得富含小麦低聚肽的即食枸杞营养面条;
(8)真空包装,强度为2.8~3.0KGy,辐射杀菌25~30分钟,检验,得成品。
麦芽粉:富含小麦低聚肽、维生素及矿质元素钙、硒、锌等,可以帮助消化,消除腹胀,排除毒素,修复受损细胞,滋养肌肤。
藜麦粉:营养均衡,富含多种蛋白质、氨基酸及矿物质钙、铁、硒、锌等,口感独特,均衡补充营养,能够增强机体功能,调节免疫和内分泌,促进儿童生长发育,减肥瘦身,降血糖,降血压,降血脂,预防心脑血管疾病。
枸杞叶:含有大量的氨基酸及矿质元素,能够补虚益精,清热止渴,祛风明目,生津补肝,软化血管,排毒养颜。
山楂:含有大量的维生素、有机酸及矿质元素钙、铁、磷、锌等,能够降血脂,降血压,降胆固醇,保护心脏,促进胃肠功能,促进血液循环,抑菌消炎,抗衰老,抗癌。
黄精:富含黄酮、氨基酸及矿质元素钙、铁、锌等,能够增强免疫力,抗病原微生物,抗病毒,降血糖,降血脂,降血糖,降胆固醇,保护心脑血管,增强免疫力,延缓衰老。
菟丝子:富含钙、铁、硒、锌及多种氨基酸,可以增强免疫力,调节内分泌,降血压,补肾益精,养肝明目,强身健体。
杜仲:富含蛋白质、氨基酸及矿质元素钙、铁、锌、铜等,可补肝益肾,强筋健骨,增强新陈代谢,延缓衰老,降血糖,降血压,降血脂,降胆固醇,抗肿瘤,增强免疫力。
柴胡:富含黄酮、多元醇、香豆素和微量元素铁、锌、锰等,能够解热抗炎,增强免疫力,活血通经,抗肝损伤,抗辐射,降血脂。
金樱子:富含多糖、氨基酸、有机酸及矿质元素铁、锌、硒等,可促进胃肠功能,抗病原微生物,降胆固醇,补肾益肝,降血压,降血脂,安神助眠,增强免疫力,抗癌。
附子:富含碱及矿质元素铁、锌等,能够保护心脏,降血压,促进血液循环,保护心脑血管,抗寒冷,提高耐缺氧能力,抗炎镇痛,保护胃肠系统,增强免疫力,延缓衰老。
本发明的优点是:本发明提供的一种富含小麦低聚肽的枸杞营养面条,原料丰富,营养全面,香味浓郁,色泽均匀,富含小麦低聚肽、有机铁和有机锌,营养均衡,易于吸收,能够有效增强免疫力,改善胃肠功能,增强新陈代谢,预防心脑血管疾病,延缓衰老,防癌抗癌,协调机体各器官,增强机体机能;枸杞经营养强化,富含有机铁和有机锌,促进吸收利用;将麦芽粉和藜麦粉经醋酸菌发酵,酸甜适口,产生香味成分,将营养物质由大分子分解为小分子,酸甜适中,加快吸收,营养利用率高;中药经复合酶处理,温和浸泡,充分破坏组织结构,加快浸提有效成分,植酸酶促进植酸盐释放金属离子,并加入番茄红素和溶菌酶,协调促进铁和锌的吸收利用,增强天然抗菌能力;粗粮和细粮搭配和面,促进胃肠功能,分别经快速、慢速和中速搅拌,促进物质融合,加快蛋白聚合,湿面条经蒸汽熟化和挤压膨化,口感酥脆,酸甜适口,开袋即食,便于携带和食用,复合快节奏的生活方式;包装后再次进行辐射杀菌,不含任何添加剂,天然健康。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
一种富含小麦低聚肽的即食枸杞营养面条,由以下重量份的原料制成:小麦粉110、麦芽粉57、藜麦粉32、枸杞28、山楂3、黄精1.1、菟丝子1.1、杜仲0.9、柴胡0.7、金樱子0.7、附子0.6、小麦低聚肽1.6、低聚龙胆糖13、醋酸菌3、食盐2、番茄红素0.6、复合酶0.03、溶菌酶0.03。
所述的藜麦粉,为质量相等的黑色和红色藜麦粉碎而成,粒径为28μm。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:植酸酶:脂肪酶:木聚糖酶=8:7:7:4:3。
一种富含小麦低聚肽的即食枸杞营养面条的制备方法,具体的包括以下步骤:
(1)将麦芽粉和藜麦粉粉混合均匀,加入麦芽粉重量3倍量的纯净水,搅拌均匀,加入低聚龙胆糖,搅拌均匀,置于121℃灭菌15分钟,置于冷却间,流水冷却至10℃,接入醋酸菌,置于22℃恒温发酵30小时,42℃真空旋转浓缩至原体积的1/2,得醋酸发酵浆;
(2)将枸杞和山楂洗净,枸杞保留鲜叶,增加枸杞利用率,增强保健效果,置于46℃干燥,粉碎,粒径为30μm,得枸杞山楂粉;
(3)将黄精、菟丝子、杜仲、柴胡、金樱子和附子粉碎,过120目筛,得中药粉,加入中药粉重量2倍量的纯净水,混合均匀,加入复合酶,破坏中药的组织结构,促进植酸盐释放金属离子,42℃水浴,酶解5小时,置于92℃水浴3小时,5000转/分钟,离心10分钟,去除沉淀,55℃浓缩至原体积的1/3,得中药提取物;
(4)将小麦粉加入醋酸发酵浆,混合均匀,加入枸杞山楂粉、番茄红素和溶菌酶,8转/分钟,搅拌7分钟,增强面条的酥脆感,增强微循环,促进营养吸收,加入中药提取物和食盐,5转/分钟,搅拌10分钟,加入水和小麦低聚肽,使含水量为面团重量的43%(w/w),6转/分钟,搅拌8分钟,得面团;
(5)将面团置于温度为36℃,湿度为72%的环境中醒发25分钟,取出,得醒发面团;
(6)将醒发面团反复挤压4次,得面片,厚度为1.1mm,切条,宽度为3.6mm,得湿面条;
(7)将湿面条置于蒸汽中热烫80秒,进行挤压膨化,天然健康,螺杆转速为290rpm,温度为140℃,压力为1.3Mpa,挤压膨化16秒,至水分含量为面条重量的6%(w/w),得富含小麦低聚肽的即食枸杞营养面条;
(8)真空包装,强度为2.8KGy,辐射杀菌25分钟,检验,得成品。
实施例2
一种富含小麦低聚肽的即食枸杞营养面条,由以下重量份的原料制成:小麦粉115、麦芽粉58、藜麦粉33、枸杞29、山楂3.5、黄精1.2、菟丝子1.2、杜仲1.0、柴胡0.8、金樱子0.8、附子0.7、小麦低聚肽1.7、低聚龙胆糖14、醋酸菌3.5、食盐2.5、番茄红素0.7、复合酶0.03、溶菌酶0.03。
所述的藜麦粉,为质量相等的黑色和红色藜麦粉碎而成,粒径为29μm。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:植酸酶:脂肪酶:木聚糖酶=8:8:7:4:3。
一种富含小麦低聚肽的即食枸杞营养面条的制备方法,具体的包括以下步骤:
(1)将麦芽粉和藜麦粉粉混合均匀,加入麦芽粉重量3倍量的纯净水,搅拌均匀,加入低聚龙胆糖,搅拌均匀,置于121℃灭菌18分钟,置于冷却间,流水冷却至13℃,接入醋酸菌,置于23℃恒温发酵33小时,43℃真空旋转浓缩至原体积的1/2,得醋酸发酵浆;
(2)将枸杞和山楂洗净,枸杞保留鲜叶,增加枸杞利用率,增强保健效果,置于47℃干燥,粉碎,粒径为31μm,得枸杞山楂粉;
(3)将黄精、菟丝子、杜仲、柴胡、金樱子和附子粉碎,过130目筛,得中药粉,加入中药粉重量2倍量的纯净水,混合均匀,加入复合酶,破坏中药的组织结构,促进植酸盐释放金属离子,43℃水浴,酶解5.5小时,置于93℃水浴3.5小时,5000转/分钟,离心13分钟,去除沉淀,58℃浓缩至原体积的1/3,得中药提取物;
(4)将小麦粉加入醋酸发酵浆,混合均匀,加入枸杞山楂粉、番茄红素和溶菌酶,9转/分钟,搅拌8分钟,增强面条的酥脆感,增强微循环,促进营养吸收,加入中药提取物和食盐,5转/分钟,搅拌11分钟,加入水和小麦低聚肽,使含水量为面团重量的44%(w/w),6转/分钟,搅拌9分钟,得面团;
(5)将面团置于温度为37℃,湿度为73%的环境中醒发28分钟,取出,得醒发面团;
(6)将醒发面团反复挤压4次,得面片,厚度为1.2mm,切条,宽度为3.7mm,得湿面条;
(7)将湿面条置于蒸汽中热烫85秒,进行挤压膨化,天然健康,螺杆转速为300rpm,温度为145℃,压力为1.4Mpa,挤压膨化17秒,至水分含量为面条重量的6%(w/w),得富含小麦低聚肽的即食枸杞营养面条;
(8)真空包装,强度为2.9KGy,辐射杀菌28分钟,检验,得成品。
实施例3
一种富含小麦低聚肽的即食枸杞营养面条,由以下重量份的原料制成:小麦粉120、麦芽粉59、藜麦粉34、枸杞30、山楂4、黄精1.3、菟丝子1.3、杜仲1.1、柴胡0.9、金樱子0.9、附子0.8、小麦低聚肽1.8、低聚龙胆糖15、醋酸菌4、食盐3、番茄红素0.8、复合酶0.04、溶菌酶0.04。
所述的藜麦粉,为质量相等的黑色和红色藜麦粉碎而成,粒径为30μm。
所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:植酸酶:脂肪酶:木聚糖酶=9:8:8:5:4。
一种富含小麦低聚肽的即食枸杞营养面条的制备方法,具体的包括以下步骤:
(1)将麦芽粉和藜麦粉粉混合均匀,加入麦芽粉重量3倍量的纯净水,搅拌均匀,加入低聚龙胆糖,搅拌均匀,置于121℃灭菌20分钟,置于冷却间,流水冷却至15℃,接入醋酸菌,置于24℃恒温发酵36小时,44℃真空旋转浓缩至原体积的1/2,得醋酸发酵浆;
(2)将枸杞和山楂洗净,枸杞保留鲜叶,增加枸杞利用率,增强保健效果,置于48℃干燥,粉碎,粒径为32μm,得枸杞山楂粉;
(3)将黄精、菟丝子、杜仲、柴胡、金樱子和附子粉碎,过140目筛,得中药粉,加入中药粉重量2倍量的纯净水,混合均匀,加入复合酶,破坏中药的组织结构,促进植酸盐释放金属离子,44℃水浴,酶解6小时,置于94℃水浴4小时,5000转/分钟,离心15分钟,去除沉淀,60℃浓缩至原体积的1/3,得中药提取物;
(4)将小麦粉加入醋酸发酵浆,混合均匀,加入枸杞山楂粉、番茄红素和溶菌酶,10转/分钟,搅拌9分钟,增强面条的酥脆感,增强微循环,促进营养吸收,加入中药提取物和食盐,6转/分钟,搅拌12分钟,加入水和小麦低聚肽,使含水量为面团重量的45%(w/w),7转/分钟,搅拌10分钟,得面团;
(5)将面团置于温度为38℃,湿度为74%的环境中醒发30分钟,取出,得醒发面团;
(6)将醒发面团反复挤压4次,得面片,厚度为1.3mm,切条,宽度为3.8mm,得湿面条;
(7)将湿面条置于蒸汽中热烫90秒,进行挤压膨化,天然健康,螺杆转速为310rpm,温度为150℃,压力为1.5Mpa,挤压膨化18秒,至水分含量为面条重量的7%(w/w),得富含小麦低聚肽的即食枸杞营养面条;
(8)真空包装,强度为3.0KGy,辐射杀菌30分钟,检验,得成品。
对比例
市售普通面条。
实施例面条的主要营养成分测定:
取一定数量的实施例面条,对其主要营养成分进行测定,结果见表1。
表1:实施例面条的主要营养成分
项目 | 小麦低聚肽/(μg/mg) | 铁/(mg/Kg) | 锌/(mg/Kg) |
实施例1 | 318 | 25.8 | 9.7 |
实施例2 | 325 | 26.7 | 10.4 |
实施例3 | 334 | 27.5 | 10.6 |
对比例 | 103 | 5.3 | 1.4 |
从表1能够看出,实施例的富含小麦低聚肽的即食枸杞营养面条,小麦低聚肽、铁和锌的含量丰富,完全可以满足人体需要。
实施例和对比例面条的感官评定:
随机选择18~65岁的受试者40位,对实施例和对比例面条的进行感官评定,并打分,每项满分为10分,取平均值。实施例和对比例面条的感官评定结果见表2。
表2:实施例和对比例面条的感官评定结果
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例 |
色泽 | 9 | 9 | 9 | 6 |
表观状态 | 9 | 9 | 9 | 7 |
适口性 | 9 | 9 | 9 | 7 |
香味 | 9 | 9 | 9 | 7 |
从表2能够看出,实施例的富含小麦低聚肽的即食枸杞营养面条,色泽均匀、光亮,香味浓郁,酸甜适口,口感酥脆,得到广大消费者的喜爱。
实施例和对比例面条的抗氧化功能:
随机选择200位受试者,随机分为4组,每组50人,选年龄在18-65岁,身体健康状况良好,无长期服药史,每人每天各食用面条80克,受试时间为30天,受试前后均在医院检查,并记录检查结果;实施例和对比例面条的抗氧化功能结果见表3。
表3:实施例和对比例的面条的抗氧化功能
从表3能够看出,实施例的富含小麦低聚肽的即食枸杞营养面条在受试后,患者的MDA下降率、SOD升高率和GSH-PX升高率均明显较对比例大,说明本发明提供的富含小麦低聚肽的即食枸杞营养面条具有明显的抗氧化功能。
Claims (6)
1.一种富含小麦低聚肽的即食枸杞营养面条,其特征在于,由以下重量份的原料制成:小麦粉110~120、麦芽粉57~59、藜麦粉32~34、枸杞28~30、山楂3~4、黄精1.1~1.3、菟丝子1.1~1.3、杜仲0.9~1.1、柴胡0.7~0.9、金樱子0.7~0.9、附子0.6~0.8、小麦低聚肽1.6~1.8、低聚龙胆糖13~15、醋酸菌3~4、食盐2~3、番茄红素0.6~0.8、复合酶0.03~0.04、溶菌酶0.03~0.04。
2.根据权利要求1所述富含小麦低聚肽的即食枸杞营养面条,其特征在于,所述的藜麦粉,为质量相等的黑色和红色藜麦粉碎而成,粒径为28~30μm。
3.根据权利要求1所述富含小麦低聚肽的即食枸杞营养面条,其特征在于,所述的枸杞,种植过程经营养强化,富含矿质元素铁和锌,其中铁含量为22~24mg/g,锌含量为16~18mg/g。
4.根据权利要求1所述富含小麦低聚肽的即食枸杞营养面条,其特征在于,所述的醋酸菌,已经进行活化。
5.根据权利要求1所述富含小麦低聚肽的即食枸杞营养面条,其特征在于,所述的复合酶,由以下重量比的酶制剂组成:纤维素酶:半纤维素酶:植酸酶:脂肪酶:木聚糖酶=8~9:7~8:7~8:4~5:3~4。
6.根据权利要求1所述富含小麦低聚肽的即食枸杞营养面条的制备方法,其特征在于,具体的包括以下步骤:
(1)将麦芽粉和藜麦粉粉混合均匀,加入麦芽粉重量3倍量的纯净水,搅拌均匀,加入低聚龙胆糖,搅拌均匀,置于121℃灭菌15~20分钟,置于冷却间,流水冷却至10~15℃,接入醋酸菌,置于22~24℃恒温发酵30~36小时,42~44℃真空旋转浓缩至原体积的1/2,得醋酸发酵浆;
(2)将枸杞和山楂洗净,枸杞保留鲜叶,置于46~48℃干燥,粉碎,粒径为30~32μm,得枸杞山楂粉;
(3)将黄精、菟丝子、杜仲、柴胡、金樱子和附子粉碎,过120~140目筛,得中药粉,加入中药粉重量2倍量的纯净水,混合均匀,加入复合酶,42~44℃水浴,酶解5~6小时,置于92~94℃水浴3~4小时,5000转/分钟,离心10~15分钟,去除沉淀,55~60℃浓缩至原体积的1/3,得中药提取物;
(4)将小麦粉加入醋酸发酵浆,混合均匀,加入枸杞山楂粉、番茄红素和溶菌酶,8~10转/分钟,搅拌7~9分钟,加入中药提取物和食盐,5~6转/分钟,搅拌10~12分钟,加入水和小麦低聚肽,使含水量为面团重量的43~45%(w/w),6~7转/分钟,搅拌8~10分钟,得面团;
(5)将面团置于温度为36~38℃,湿度为72~74%的环境中醒发25~30分钟,取出,得醒发面团;
(6)将醒发面团反复挤压4次,得面片,厚度为1.1~1.3mm,切条,宽度为3.6~3.8mm,得湿面条;
(7)将湿面条置于蒸汽中热烫80~90秒,进行挤压膨化,天然健康,螺杆转速为290~310rpm,温度为140~150℃,压力为1.3~1.5Mpa,挤压膨化16~18秒,至水分含量为面条重量的6~7%(w/w),得富含小麦低聚肽的即食枸杞营养面条;
(8)真空包装,强度为2.8~3.0KGy,辐射杀菌25~30分钟,检验,得成品。
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