CN106387814A - 一种亚麻籽膨化食品及其制备方法 - Google Patents
一种亚麻籽膨化食品及其制备方法 Download PDFInfo
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- CN106387814A CN106387814A CN201610823644.XA CN201610823644A CN106387814A CN 106387814 A CN106387814 A CN 106387814A CN 201610823644 A CN201610823644 A CN 201610823644A CN 106387814 A CN106387814 A CN 106387814A
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- linseed
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- oat
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- 239000011780 sodium chloride Substances 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000009518 sodium iodide Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 229910000031 sodium sesquicarbonate Inorganic materials 0.000 description 1
- 235000018341 sodium sesquicarbonate Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000003699 striated muscle Anatomy 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- WCTAGTRAWPDFQO-UHFFFAOYSA-K trisodium;hydrogen carbonate;carbonate Chemical compound [Na+].[Na+].[Na+].OC([O-])=O.[O-]C([O-])=O WCTAGTRAWPDFQO-UHFFFAOYSA-K 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及食品技术领域,特别是涉及一种亚麻籽膨化食品及其制备方法。包括以下重量份原料制得:亚麻籽40~60份,燕麦10~30份,豌豆5~15份,薏米10~20份,红薯5~15份和微量的调味剂。其制备方法为:将亚麻籽、燕麦、豌豆、薏米、红薯按照上述重量份分别破碎至100~200目,所得粉末混合,加入调味剂,按生产膨化食品的方法制成。本发明一种亚麻籽膨化食品营养丰富,酥脆香美,食用方便,还具有保健功效。
Description
技术领域
本发明涉及食品技术领域,特别是涉及一种亚麻籽膨化食品及其制备方法。
背景技术
亚麻籽在人类历史中已经存在五千多年,它属于种籽类,生长于世界各地,这种小的红棕色果实,有极强的坚果风味,味甘、性平;归肝、胃、大肠经。亚麻籽不含胆固醇,富含纤维和N 3脂肪酸,N 3脂肪酸含有有助于预防心脏病和其他慢性病的营养成分。奥米茄三(Omega-3)脂肪酸属多元非饱和脂肪酸,是人体细胞结构中最重要的成份之一,也是细胞膜运作正常必需物质,因此又称必需脂肪酸。现代人的饮食习惯改变,吸收过多饱和脂肪酸,影响细胞正常运作,因而引起三大退化性疾病:心血管病、癌病、糖尿病。科学家认为增加吸收奥米茄三脂肪酸可以减少患上这些退化性疾病。亚麻籽含极丰富奥米茄三(Omega-3)必需脂肪酸:一汤匙亚麻籽含有3800毫克的奥米茄三脂肪酸,相当于鱼肝油的10倍,但没有腥味、高胆固醇和饱和脂肪酸的弊处。此外,亚麻籽还可以调节血脂、降低胆固醇、预防梗塞、降低血液粘稠度、防治糖尿病、降血压、减肥、抑制过敏反应、抗炎、保护视力、增强智力以及其他保健作用诸如抗癌、抗衰老、抗抑郁、预防老年性痴呆等方面的作用,在维持人类正常生长发育、维护皮肤正常状态是必不可少的。
目前国内亚麻籽主要用来榨油,但是味道并不符合大众的口味,所以并没有普遍推广,而且亚麻籽的潜在价值远没有被开发利用。
另外,休闲膨化食品是一种提高人们生活质量的重要产品,普遍被认为是21世纪的市场热点产品。当前,以谷物类为原料的休闲膨化食品备受人们喜爱,然而谷物类休闲食品存在低营养、高脂肪、高热量等缺点。以亚麻籽为原料生产的休闲膨化食品为人体提供丰富的膳食纤维、植物蛋白、矿物质和微量元素等营养物质,具有很高的营养及保健功能,符合现代人“健康、绿色、方便、快捷”的消费理念。
发明内容
本发明的目的是提供一种亚麻籽膨化食品及其制备方法,该食品营养丰富,营养成分的利用率高,口感好,无毒副作用,便于任何年龄段受众服用。本发明的目的还在于提供这种食品的制备方法。
为此,本发明的技术方案如下:
一种亚麻籽膨化食品,包括以下重量份原料制得:亚麻籽40~60份,燕麦10~30份,豌豆5~15份,薏米10~20份,红薯5~15份和微量的调味剂。
优选地,所述的一种亚麻籽膨化食品,包括以下重量份原料制得:亚麻籽50份,燕麦20份,豌豆10份,薏米15份,红薯10份和微量的调味剂。
所述的一种亚麻籽膨化食品,其蛋白质含量为30~50 %,膳食纤维含量20~40 %。
所述的一种亚麻籽膨化食品的制备方法,包括以下步骤:将亚麻籽、燕麦、豌豆、薏米、红薯按照上述重量份分别破碎至100~200目,所得粉末混合,加入调味剂,按生产膨化食品的方法制成。
所述调味剂还可以包裹在膨化食品外部。
所述调味剂为咸味剂、甜味剂、酸味剂、鲜味剂、香辛调味剂、各种酱类中的一种或几种。
所述燕麦是一种高蛋白质、高脂肪、高能量食品,营养丰富,具有降胆固醇、降血糖、维持新陈代谢、改善血液循环、补钙、润肤、护发、减肥的功效。
所述薏米,其所含蛋白质远比米、面高,易消化吸收,对减轻胃肠负担、增强体质有益。薏米味甘淡,性微寒,有健脾、补肺、清热、利湿的作用。现代研究证明,薏米有抗肿瘤、增强免疫力、降血糖等功效。薏米中含有的薏苡素对横纹肌有抑制作用,可减少皱纹。 此外,薏米还具有调和脾胃、通利大肠功效。
所述豌豆中富含粗纤维,能促进大肠蠕动,保持大便能畅,起到清洁大肠的作用。此外,豌豆还具有抗菌消炎、调颜养身、防癌治癌作用。
所述红薯块根中含有60%-80%的水分,10%-30%的淀粉,5%左右的糖分及少量蛋白质、油脂、纤维素、 半纤维素、 果胶、 灰分等,其营养成分除脂肪外,蛋白质、碳水化合物等含量都比大米、面粉高,且红薯中蛋白质组成比较合理,必需氨基酸含量高,特别是粮谷类食品中比较缺乏的赖氨酸在红薯中含量较高。此外红薯中含有丰富的维生素(胡萝卜素、 维生素A、B、C、E),其淀粉也很容易被人体吸收。红薯含有丰富的淀粉,膳食纤维,胡萝卜素,维生素A,B,C,以及钾,钙,铁,铜,硒等微量元素和亚油酸等,这些物质能保护血管,消除有致癌作用的氧自由基,抗击感冒病毒入侵导致的感染;此外红薯中还含有一种类似雌性激素的物质,对保护人体皮肤,延缓衰老有帮助。此外还具有通便排毒、减肥瘦身、增强机体免疫力作用。
所述咸味剂为食盐(NaCl)、氯化钾、氯化铵、溴化钠、溴化锂、碘化钠、碘化锂、苹果酸钠等,优选食盐。
所述甜味剂指赋予食品或饲料以甜味,提高食品品质,满足人们对食品需求的食物添加剂。本发明所述甜味剂为蔗糖、果糖和淀粉糖中的一种或几种
所述鲜味剂为能增强食品风味的食品添加剂,包括氨基酸类、核苷酸类及有机酸。本发明所述鲜味剂为味精、5′-次黄嘌呤核苷酸(肌苷酸,5′-IMP)和5′-鸟嘌呤核苷酸(鸟苷酸,5′-GMP)、琥珀酸及其钠盐中的一种或几种。所述酸味剂为能够赋予食品酸味并控制微生物生长的食品添加剂,是酸度调剂的一种。酸味剂食品中的主要调味料,有增进食欲、促进消化吸收的作用。除去调酸味以外,兼有提高酸度、改善食品风味、抑制菌类(防腐)、防褐变、缓冲、螯合等作用。本发明所述酸味剂为柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸酸钾、碳酸氢三钠、柠檬酸一钠中的一种或几种。所述香辛调味剂是利用植物的种子、花蕾、叶茎、花蕾、根块等,提取其具有刺激性香味,做成调味料的总称。主要是为食物增加香味,增进食欲,帮助消化和吸收。香辛料含有挥发油(精油)、辣味成分及有机酸、纤维、淀粉粒、树脂、粘液物质、胶质等成分,其大部分香气来自蒸馏后的精油。主要起调香、调味、调色等作用。本发明所述香辛调味剂为辣椒、姜、胡椒、花椒、番椒、大蒜、葱、洋葱、韭菜、辣根、月桂、肉桂、丁香、众香子、香荚兰豆、肉豆蔻、茴香、葛缕子(姬茴香)、甘草、百里香、枯茗、姜黄、红椒、藏红花、咖喱中的一种或几种。
所述各种酱类为番茄酱及各种果酱中的一种或几种。
本发明的优点是:
1)本发明以亚麻籽及其他优选谷物制得的膨化食品,营养丰富,蛋白质、膳食纤维含量高,还具有降胆固醇、降血糖、维持新陈代谢、改善血液循环、补钙、润肤养颜、减肥、增强机体免疫力功效;
2)本发明将亚麻籽及优选谷物制成膨化食品,改善了亚麻籽的口味,使其更容易被大众接受,而且外形精巧多样,营养丰富,酥脆香美,食用方便,易于储存,依据调味料不同制备出不同口味的食品,适合各年龄段人群食用;
3)本发明生产这种膨化食品的设备结构简单,操作容易,设备投资少,收益快;
具体实施方式
以下通过实施例形式的具体实施方式,对本发明的上述内容作进一步的详细说明。但不应将此理解为本发明上述主题的范围仅限于以下实施例。凡基于本发明技术实质所做的任何简单修改、等同变化与修饰均属于本发明的范围。
实施例1
将亚麻籽40份,燕麦10份,豌豆5份,薏米10份,红薯5份按照上述重量份分别破碎至100目,所得粉末混合,加入食盐、砂糖、咖喱粉调味,按生产膨化食品的方法制成。所得亚麻籽膨化食品中蛋白质含量为31 %,膳食纤维含量为25 %。
实施例2
将亚麻籽50份,燕麦20份,豌豆10份,薏米15份,红薯10份按照上述重量份分别破碎至200目,所得粉末混合,加入食盐、味精、五香粉调味,按生产膨化食品的方法制成。所得亚麻籽膨化食品中蛋白质含量为50 %,膳食纤维含量为40 %。
实施例3
1)将亚麻籽60份,燕麦30份,豌豆15份,薏米20份,红薯16份按照上述重量份分别破碎至200目,所得粉末混合,按生产膨化食品的方法制成;
2)将食盐、味精、芥末粉混合均匀制成调味料,将步骤1)生产的的膨化食品放入调味料中裹蘸均匀,即得。所得亚麻籽膨化食品中蛋白质含量为35 %,膳食纤维含量为29 %。
制得的亚麻籽膨化食品还可以蘸食各种酱类调味料,如番茄酱、各类果酱等。
Claims (6)
1.一种亚麻籽膨化食品,其特征在于,包括以下重量份原料制得:亚麻籽40~60份,燕麦10~30份,豌豆5~15份,薏米10~20份,红薯5~15份和微量的调味剂。
2.根据权利要求1所述的一种亚麻籽膨化食品,其特征在于,包括以下重量份原料制得:亚麻籽50份,燕麦20份,豌豆10份,薏米15份,红薯10份和微量的调味剂。
3.根据权利要求1或2所述的一种亚麻籽膨化食品,其特征在于,其蛋白质含量为30~50%,膳食纤维含量20~40 %。
4.根据权利要求1或2所述的一种亚麻籽膨化食品的制备方法,其特征在于,包括以下步骤:
将亚麻籽、燕麦、豌豆、薏米、红薯按照上述重量份分别破碎至100~200目,所得粉末混合,加入调味剂,按生产膨化食品的方法制成。
5.根据权利要求3所述的一种亚麻籽膨化食品的制备方法,其特征在于,所述调味剂包裹在膨化食品外部。
6.根据权利要求1或2所述的一种亚麻籽膨化食品,其特征在于,所述调味剂为咸味剂、甜味剂、酸味剂、鲜味剂、香辛调味剂、各种酱类中的一种或几种。
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CN111838253A (zh) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | 一种营养易消化薯味馍片及其制备方法 |
CN114668129A (zh) * | 2022-03-21 | 2022-06-28 | 青岛德慧海洋生物科技有限公司 | 一种亚麻籽仁速溶粉及其制备方法 |
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CN110179114A (zh) * | 2019-06-24 | 2019-08-30 | 九阳股份有限公司 | 一种食品原料包及其加工方法 |
CN111838253A (zh) * | 2020-07-31 | 2020-10-30 | 河南聚增食品有限公司 | 一种营养易消化薯味馍片及其制备方法 |
CN114668129A (zh) * | 2022-03-21 | 2022-06-28 | 青岛德慧海洋生物科技有限公司 | 一种亚麻籽仁速溶粉及其制备方法 |
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