CN106551251A - 一种煮食燕麦面条及制作方法 - Google Patents
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Abstract
燕麦是营养和保健价值并举的粮食作物。市场上现有的主要燕麦食品是燕麦片，是引进西方的吃法，主要与甜品搭配冲饮，不能进入主食序列。本发明是探索研究适合中国人饮食习惯和口味的常规燕麦食品。燕麦自身特性决定了用纯燕麦面粉和面，面团酥散，进入开水即化汤成糊，无法做成煮着吃的食物。本发明成功解决了这一问题，以燕麦粉为主料，搭配小麦粉等配料制成可以煮着吃的燕麦面条。面条是中国人普遍喜欢的方便饮食，煮食燕麦面条使燕麦食品进入日常主食，对改善现代人饮食结构，尤其对高血糖、高血脂、高血压、肥胖、便秘等人群的健康有重要意义。
Description
技术领域
燕麦食品配方及制作方法。
背景技术
燕麦的营养和保健价值现在已被全世界公认，并被有关科学研究机构称为最具营养值价粮食作物。具有高蛋白质、高脂肪、高膳食纤维、低糖指数的特点，所含脂肪主要由单一不饱和脂肪酸构成，对人体心脑血管有重要保健作用。富含维生素、矿物质、皂苷、叶酸、生物碱、黄酮类、酚酸类、植酸类等成份。非常适合现代社会人的饮食营养和保健需求，对改变饮食过度精细化的状况，防止“现代富贵病”，尤其为中老年群体、“三高”（高血糖高血脂高血压）人群、肥胖人群、便秘人群、部分吃肉多吃菜少的儿童人群调整饮食结构提供优秀的粗粮食品。
现在市场上已有的燕麦食品主要品种是燕麦片，西方人发明的燕麦片流传到中国，并在中国市场上风行，国内厂商也纷纷效仿，形成了燕麦片市场生产和销售的繁荣。但是，通过对消费者的调查了解到：燕麦片并不完全适合中国人饮食习惯，燕麦片在西方主要与牛奶、咖啡、面包等甜食搭配，以冲饮为主要方式，不能进入主食序列，摄入量也有限。调查发现部分消费者认可燕麦的营养保健价值，但并不喜欢燕麦片的口感、味道。中国人的主流口味是与油、盐、酱、醋等调味品搭配的食物。燕麦在中国西北地区有着悠久的种植历史，被视为粗粮，当地民间也一直做为主粮食用。燕麦粉无面筋、无粘性，用常温水和面，面团酥散，无法做成面条，并且不能用开水煮，下锅即化汤成糊状。在我国塞北燕麦产地，民间燕麦食物通常是采用开水和面，手搓成面条或面卷儿，放在蒸笼上蒸熟后趁热沾汤食用。制作方法繁琐耗时，蒸熟后沾汤鲜食，不宜存放，无法做成商品。
近年市场上也出现了燕麦挂面：一种是在小麦粉中加入10%左右的少量的燕麦粉制成所谓的花色挂面，这只是概念上“燕麦面”，按成年人通常一餐进食100克干挂面计算，只能摄入10克左右的燕麦，达不到发挥燕麦保健功效的效果。美国农业部在燕麦医疗保健价值研究中要求每日进食60克纯燕麦食品，中国农业部联合首都十八家医疗机构开展燕麦医疗保健价值研究时要求每日进食燕麦食品50~100克。美国食品和药品管理局批准燕麦做为功能性食品可以进行功效宣传。另一种是免煮燕麦方便面，这种面是经过高温熟化、挤压成型后烘干制成。食用时只能以温水泡软后捞出再加调料拌食，开水泡煮即烂，这不符合我国热汤面的面条主流吃法。另外，经高温熟化处理后，营养成份受到一定影响，原本的燕麦香味也没有了。
发明内容
基于上述原因，本发明探索研究一种新型的燕麦面条：1、以纯燕麦粉为主要原料，保证食用者能够摄入足够量的燕麦营养保健成份。2、要能够用开水煮着吃，符合中国煮食热汤面的主流面条食用习惯。制成的燕麦面条有韧性、表面光滑、不粘连。开水烹煮过程中，不粘、不浑汤。煮熟后不断条、口感爽滑，保留燕麦原本香味。
经过实验研究。总结出以下煮食燕麦面条的制作方法配方：按干物质重量百分比，燕麦粉占30-40%，小麦粉占10-30%，其它添加成份为：变性淀粉8~10%、谷朊粉5~7%、食盐1~2%、食用碱0.15~0.2%、温水30~60%、瓜尔豆胶（按国家现行法定标准添加）和硬脂酰乳酸钙。
具体实施过程为：原辅料充分混合—加温水和面—面团熟化—轧片—切条—烘干。
本发明突破了民间对燕麦面条只能用开水和面、蒸着吃，不能直接用常温水和面、煮着吃的传统作法。使燕麦面条做法不再复杂，能够进行工厂化生产，成为商品走向市场，变成适合现代人紧张生活节奏的方便营养保健食品。
Claims (5)
1.一种煮食燕麦面条，其特征在于：按干物质重量计，制作方法配方为：燕麦粉占30-40%，小麦粉占10-30%，其它添加成份为：变性淀粉8~10%、谷朊粉5~7%、食盐1~2%、食用碱0.15~0.2%、温水30~60%、瓜尔豆胶（按国家现行法定标准添加）、硬脂酰乳酸钙（按国家现行法定标准添加）。
2.权利要求1的煮食燕麦面条其特征在于，需要用开水煮熟后食用，包括挂面、波纹面等各种形状的煮食燕麦面食品。
3.权利要求1的燕麦粉包括不去皮加工的燕麦全粉和去皮加工的燕麦精粉，配方特征在于燕麦粉占比40%以上，为燕麦面条制作方法的第一主料。
4.权利要求1的变性淀粉包括玉米、土豆、薯类变性淀粉中至少一种。
5.权利要求1中的温水指35~40摄氏度水温。
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| CN115399438A (zh) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | 一种荞面鱼面条及其制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115399438A (zh) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | 一种荞面鱼面条及其制作方法 |
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