CN106071800A - 一种主食营养挂面 - Google Patents
一种主食营养挂面 Download PDFInfo
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- CN106071800A CN106071800A CN201610501068.7A CN201610501068A CN106071800A CN 106071800 A CN106071800 A CN 106071800A CN 201610501068 A CN201610501068 A CN 201610501068A CN 106071800 A CN106071800 A CN 106071800A
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- powder
- dried noodles
- fine dried
- staple food
- nutrition
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Abstract
本发明公开了一种主食营养挂面，由以下重量份组成：小麦粉35～50、荞麦粉10～20、燕麦粉10～20、小米粉8～12、大豆粉4～8、玉米粉5～8、荷叶粉3～5、食盐1～3、胡萝卜汁0.5～3、食用碱0.3～0.7、水20～30，并公开了其制作方法。本发明所制作出来的挂面，色泽养眼，气味清香，营养合理，减少单一主食摄入量，以补充多种营养成分和微量元素，充分考虑营养摄取过剩的问题，并具有降低胆固醇和控制血糖，达到合理减肥的功效，即能保住食用者的营养摄入，又能促进食用者身体更健康，在日常食用挂面的过程中，达到多种食品合理搭配，健康饮食的需要。
Description
技术领域
本发明涉及一种主食营养挂面，属于食品加工技术领域。
背景技术
主食是指传统上餐桌上的主要食物，所需能量的主要来源。由于主食是碳水化合物特别是淀粉的主要摄入源，因此以淀粉为主要成分的稻米、小麦、玉米等谷物，以及土豆、甘薯等块茎类食物被不同地域的人当作主食。
挂面是一种面食，耐存、耐煮，有圆而细的，也有宽而扁的，主要品种有普通挂面、花色挂面、手工挂面等，按辅料的品种分有鸡蛋挂面、西红柿挂面、菠菜挂面、胡萝卜挂面、海带挂面、赖氨酸挂面等。目前，挂面已形成主食型、风味型、营养型、保健型等共同发展的格局。
随着人民生活水平的提高，人们对食品品质的要求越来越高，只是简单的材料组合已经很难满足人们对营养、健康、口感等全方位的需要，由于挂面属于主食类，在现有生活中，由于食物丰富，很多人产生富贵病，作为主食即需要提高合理的营养，又要保证营养提供符合人体健康需求，还要保证口感，这对于挂面的生产是一种挑战，现有技术中很多技术报道中采用多种原材料任意混合，对于挂面食品而言，没有任何科学性。
发明内容
为了解决现有技术中存在的不足，本发明的目的在于提供一种主食营养挂面。
为达到上述目的，本发明所采用的技术手段是：一种主食营养挂面，由以下重量份组成：小麦粉35～50、荞麦粉10～20、燕麦粉10～20、小米粉8～12、大豆粉4～8、玉米粉5～8、荷叶粉3～5、食盐1～3、胡萝卜汁0.5～3、食用碱0.3～0.7、水20～30。
进一步的，所述主食营养挂面的制作步骤如下：将小米粉、大豆粉、玉米粉、荷叶粉先混合搅拌至均匀，得混合粉备用；将食盐、食用碱溶入水中，得溶解液，在和面机中加入小麦粉、荞麦粉、燕麦粉，在搅拌中缓慢倒入溶解液和混合粉，搅拌10～15min，而后加入胡萝卜汁继续搅拌5～10min；将搅拌好的面团静置在15～25℃的环境下，醒15～30min；醒好的面团在压面机上反复辊压，直至面片厚度均匀并压至所需厚度后，经切刀切成宽度一致的面条，形成湿面。
更进一步的，所述湿面送入干燥室内，挂架自然干燥；将干燥好的面条，切成长度一致，用卷纸或包装袋定量包装。
作为优选，所述主食营养挂面，由以下重量份组成：小麦粉41、荞麦粉15、燕麦粉15、小米粉10、大豆粉5、玉米粉6、荷叶粉4、食盐2、胡萝卜汁1.5、食用碱0.5、水25。
本发明的有益效果是：所制作出来的挂面，色泽养眼，气味清香，营养合理，减少单一主食摄入量，以补充多种营养成分和微量元素，充分考虑营养摄取过剩的问题，并具有降低胆固醇和控制血糖，达到合理减肥的功效，即能保住食用者的营养摄入，又能促进食用者身体更健康，在日常食用挂面的过程中，达到多种食品合理搭配，健康饮食的需要。
具体实施方式
下面结合实施例对本发明作进一步的阐述。
实施例1
一种主食营养挂面，由以下重量份组成：小麦粉35～50、荞麦粉10～20、燕麦粉10～20、小米粉8～12、大豆粉4～8、玉米粉5～8、荷叶粉3～5、食盐1～3、胡萝卜汁0.5～3、食用碱0.3～0.7、水20～30。
小麦：味甘，性凉。富含淀粉、蛋白质、脂肪、矿物质、钙、铁、硫胺素、核黄素、烟酸、维生素A及维生素C等，具有养心安神，除烦的功效。
荞麦：味甘，性凉。入脾、胃、大肠经。荞麦主要蛋白质是球蛋白，所含氨基酸中的赖氨酸含量高而蛋氨酸的含量低，与小麦、玉米的赖氨酸含量较低形成互补。含有丰富的维生素E和可溶性膳食纤维，同时还含有烟酸和芦丁，有降低人体血脂和胆固醇、软化血管、保护视力和预防脑血管出血的作用，能促进机体的新陈代谢，增强解毒能力，还具有扩张小血管和降低血液胆固醇的作用。荞麦含有丰富的镁，能促进人体纤维蛋白溶解，使血管扩张，抑制凝血块的形成，具有抗栓塞的作用，也有利于降低血清胆固醇。荞麦中的某些黄酮成分还具有抗菌、消炎、止咳、平喘、祛痰的作用。
燕麦:含粗蛋白质达15.6%，脂肪8.5%，还有淀粉释放热量以及磷、铁、钙等元素，水溶性膳食纤维分别是小麦和玉米的4.7倍和7.7倍，B族维生素、尼克酸、叶酸、泛酸都比较丰富，特别是维生素E，每100克中高达15毫克。此外燕麦粉中还含有谷类食粮中均缺少的皂甙，蛋白质的氨基酸组成比较全面，含有人体必需的8种氨基酸，尤其是赖氨酸高达0.68克。具有降低血压、降低胆固醇、防治大肠癌、防治心脏疾病的医疗价值和保健作用。
小米：味甘、咸，性凉。归脾、肾、胃经。富含维生素B1，锌、铁、磷、钾，维生素E和膳食纤维，具有健脾和胃、补益虚损，和中益肾，除热的功效。
大豆：味甘、性平，富含大豆蛋白质和豆固醇，能明显地改善和降低血脂和胆固醇，富含不饱和脂肪酸和大豆磷脂，有保持血管弹性、健脑和防止脂肪肝形成的作用，富含皂角苷、蛋白酶抑制剂、异黄酮、钼、硒等抗癌成分，对前列腺癌、皮肤癌、肠癌、食道癌等几乎所有的癌症都有抑制作用，还富含钙质，具有不温不燥，健脾利湿，益血补虚，解毒的功效。
玉米：味甘、性平，归胃、膀胱经，有健脾益胃、利水渗湿作用。每100克玉米含热量106千卡，纤维素2.9克，蛋白质4.0克，脂肪1.2克，碳水化合物22.8克，另含矿物质元素和维生素等。粗纤维比精米、精面高4-10倍，玉米中还含有大量镁，可加强肠壁蠕动，促进机体废物的排泄。亚油酸的含量高达60%以上，它和玉米胚芽中的维生素E协同作用，可降低血液胆固醇浓度并防止其沉积于血管壁，因此，对冠心病、动脉粥样硬化、高脂血症及高血压等都有一定的预防和治疗作用。
荷叶：味苦，性平。归肝、脾、胃经。清热解暑，升发清阳，凉血止血。荷叶含有莲碱、原荷叶碱和荷叶碱等多种生物碱及维生素C，另外，还含有柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸及其它抗有丝分裂作用的碱性成分。荷叶中的生物碱有降血脂作用，服用后在人体肠壁上形成一层脂肪隔离膜，有效阻止脂肪的吸收，从根本上减重，并更有效的控制反弹。荷叶碱可扩张血管，清热解暑，有降血压的作用。荷叶中富含的黄酮类物质，是大多数氧自由基的清除剂，可以提高SOD的活力，减少MDA（脂质过氧化物丙二醛）及0X－LDL（氧化低密度脂蛋白）的生成，它可以增加冠脉流量，对实验性心肌梗塞有对抗作用；对急性心肌缺血有保护作用；对治疗冠心病、高血压等有显著效果；对降低舒张压，防治心律失常、心血管病等也起重要作用。胡萝卜汁：每100克中约含蛋白质0.6克，脂肪0.3克，糖类7.6～8.3克，铁0.6毫克，维生素A原(胡萝卜素)1.35～17.25毫克，维生素B10.02～0.04毫克，维生素B20.04～0.05毫克，维生素C12毫克，热量150.7千焦，另含果胶、淀粉、无机盐和多种氨基酸。
由于现有阶段，食物丰富，营养的摄入途径多，导致大量肥胖及病症，作为主食，首先，在外观上上述食材的搭配混合后色泽淡黄而透出浅绿色，颜色脱离了传统的白色，十分诱人，且面条散发出淡淡的清香，特别是煮制出来时香味更浓，提高了食用者的食欲，而合理的营养成分搭配，减少单一主食的摄入量，依据健康需求，增加多种营养成分，降低血糖、血脂，防止肥胖，保证食用者健康。
实施例2
在实施例1的配料基础上的所述主食营养挂面的制作步骤如下：将小米粉、大豆粉、玉米粉、荷叶粉先混合搅拌至均匀，得混合粉备用；将食盐、食用碱溶入水中，得溶解液，在和面机中加入小麦粉、荞麦粉、燕麦粉，在搅拌中缓慢倒入溶解液和混合粉，搅拌10～15min，而后加入胡萝卜汁继续搅拌5～10min；将搅拌好的面团静置在15～25℃的环境下，醒15～30min；醒好的面团在压面机上反复辊压，直至面片厚度均匀并压至所需厚度后，经切刀切成宽度一致的面条，形成湿面。
让食用碱首先与主粉（小麦粉、荞麦粉、燕麦粉）混合搅拌，搅拌中加入混合粉，最后加入胡萝卜汁，能存进面成团以及混合均匀的效果，保证面条色泽。
实施例3
在实施例2的基础上，把所述湿面送入干燥室内，挂架自然干燥；将干燥好的面条，切成长度一致，用卷纸或包装袋定量包装。
实施例4
作为优选，所述主食营养挂面，由以下重量份组成：小麦粉41、荞麦粉15、燕麦粉15、小米粉10、大豆粉5、玉米粉6、荷叶粉4、食盐2、胡萝卜汁1.5、食用碱0.5、水25。
本发明所制作出来的挂面，色泽养眼，气味清香，营养合理，减少单一主食摄入量，以补充多种营养成分和微量元素，充分考虑营养摄取过剩的问题，并具有降低胆固醇和控制血糖，达到合理减肥的功效，即能保住食用者的营养摄入，又能促进食用者身体更健康，在日常食用挂面的过程中，达到多种食品合理搭配，健康饮食的需要。
本发明所公开的实施例只是对本发明的技术方案的解释，不能作为对本发明内容的限制，本领域技术人员在本发明基础上的简单变更，依然在本发明的保护范围内。
Claims (4)
1.一种主食营养挂面，其特征在于，由以下重量份组成：小麦粉35～50、荞麦粉10～20、燕麦粉10～20、小米粉8～12、大豆粉4～8、玉米粉5～8、荷叶粉3～5、食盐1～3、胡萝卜汁0.5～3、食用碱0.3～0.7、水20～30。
2.如权利要求1所述的主食营养挂面的制作方法，其特征在于，步骤如下：将小米粉、大豆粉、玉米粉、荷叶粉先混合搅拌至均匀，得混合粉备用；将食盐、食用碱溶入水中，得溶解液，在和面机中加入小麦粉、荞麦粉、燕麦粉，在搅拌中缓慢倒入溶解液和混合粉，搅拌10～15min，而后加入胡萝卜汁继续搅拌5～10min；将搅拌好的面团静置在15～25℃的环境下，醒15～30min；醒好的面团在压面机上反复辊压，直至面片厚度均匀并压至所需厚度后，经切刀切成宽度一致的面条，形成湿面。
3.根据权利要求2所述的主食营养挂面的制作方法，其特征在于：所述湿面送入干燥室内，挂架自然干燥；将干燥好的面条，切成长度一致，用卷纸或包装袋定量包装。
4.根据权利要求1所述的主食营养挂面，其特征在于，由以下重量份组成：小麦粉41、荞麦粉15、燕麦粉15、小米粉10、大豆粉5、玉米粉6、荷叶粉4、食盐2、胡萝卜汁1.5、食用碱0.5、水25。
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