CN106722110A - 一种蔬菜荞麦面条 - Google Patents
一种蔬菜荞麦面条 Download PDFInfo
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- CN106722110A CN106722110A CN201611180832.1A CN201611180832A CN106722110A CN 106722110 A CN106722110 A CN 106722110A CN 201611180832 A CN201611180832 A CN 201611180832A CN 106722110 A CN106722110 A CN 106722110A
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- Prior art keywords
- parts
- powder
- vegetables
- buckwheat
- face
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
本发明提供一种蔬菜荞麦面条,包括如下原料:小麦粉、荞麦粉、紫薯粉、玉米粉、南瓜粉、蛋清粉、魔芋粉、黄精粉、荸荠粉、莲子粉、灵芝精粉、低聚果糖、胡萝卜、菠菜、西兰花、香菇;其制作工艺为:蔬菜打成复合汁液、和面、熟化、压片、切条、干燥、切断得营养荞麦面条,最后进行包装即可。本发明的蔬菜荞麦面条含有丰富的蛋白质、微量元素以及膳食纤维等,不仅食用口感好、营养丰富,而且易消化,有增强免疫力、促消化等功效,是高纤维、低脂肪的健康食品;既有蔬菜的清香,又有降压之功效,适合广大人群食用。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蔬菜荞麦面条。
背景技术
面条在中国有着悠久的历史。东汉的“煮饼”、魏晋的“汤饼”都是面条最初的叫法。面条既属经济饱肚的主食,还是可登大雅之堂的上佳美食。据史录记载,很多达官贵人均喜吃面,并以面食招待贵宾。
面条是一种制作简单,食用方便,营养丰富,即可主食又可快餐的健康保健食品。早已为世界人民所接受与喜爱。面条是一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状(或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。花样繁多,品种多样。
鉴于面条是人们喜爱的食物,但目前市面上的面条一般以精制的面粉作为主原料加工而成的,营养则会流失,长期食用会影响人体的胃肠功能并造成营养不良。所以推出一种营养丰富,有蔬菜清香、受众性广、口感好的粗粮面条很有必要。
发明内容
本发明所要解决的技术问题是提供一种蔬菜荞麦面条,营养丰富、口感好、易消化,有增强免疫力等功效,且面条有蔬菜清香,适合广大人群食用。
为实现上述目的,本发明采用如下技术方案:一种蔬菜荞麦面条,由如下重量份的原料组成:小麦粉45-50份、荞麦粉10-15、紫薯粉5-8、玉米粉4-6份、南瓜粉4-6份、蛋清粉3-5份、魔芋粉0.5-1份、黄精粉2-4份、荸荠粉1-2份、莲子粉0.5-1.5份、灵芝精粉1-2.5份、低聚果糖2-3份、胡萝卜3-5份、菠菜2-4份、西兰花1-3份、香菇4-6份。
所述蔬菜荞麦面条的制备方法是:蔬菜打成混合汁液、和面、熟化、压片、切条、干燥、切断处理,然后对成品进行包装即可。
所述蔬菜荞麦面条的具体制作步骤为:
步骤一:蔬菜打成复合汁液:按照配方比例称取新鲜的胡萝卜、菠菜、西兰花、香菇,其中把西兰花去其花茎取其顶端生紧密的群生花蕾,再将上述所有蔬菜切碎混合置于搅拌机中,加入总蔬菜重量的2-3倍量水,然后打成混合汁液,过滤得复合汁液;其中,搅拌机的搅拌速度为400r/min,搅拌时间为20-30min;
步骤二:和面:将剩余的小麦粉、荞麦粉、紫薯粉、玉米粉、南瓜粉、蛋清粉、魔芋粉、黄精粉、荸荠粉、莲子粉、灵芝精粉和低聚果糖按照所述百分比含量进行配比并混合均匀,加入和面机,加入步骤一制得的蔬菜复合汁液,再加入10-20份水,和面10-15分钟;
步骤三:熟化:和面结束后把步骤二中的面团置于熟化机内进行熟化,熟化温度为25-30℃,时间控制在12-18分钟,使蛋白质充分吸水膨胀,得到熟粉;
步骤四:压片:熟化后的熟粉通过压片初步形成均匀的面带;
步骤五:切条:将准备好的面带通过切条机器进行切条成形处理;
步骤六:干燥:将经过步骤五的成形面条送入70-85℃烘干机中烘干3-5h至恒重得到成品面条;
步骤七:定量切断和包装:按照要求尺寸定量切断和包装。
荞麦蛋白质中含有丰富的赖氨酸成分,铁、锰、锌等微量元素比一般谷物丰富,而且含有丰富膳食纤维,是一般精制大米的10倍,所以荞麦具有很好的营养保健作用。荞麦含有丰富的维生素E和可溶性膳食纤维,同时还含有烟酸和芦丁,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;它含有的烟酸成分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。荞麦的碳水化合物主要是淀粉,因为颗粒较细小,所以和其他谷类相比,具有容易煮熟、容易消化、容易加工的特点。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。因此,荞麦还有“消炎粮食”的美称。另外这些成分还具有降低血糖的功效。祖国医学认为,荞麦性味甘平,有健脾益气、开胃宽肠、消食化滞的功效。
蛋清粉又称鸡蛋白粉,是由纯鲜鸡蛋清精制而成的优良产品,具有脱糖、脱腥、纯度高、溶解迅速等特点,同时,该产品还具有良好的功能特性,如:高凝胶性、高搅打性、乳化性、保水性等,这些优良性质使蛋白粉在很多行业取得了广泛的应用。
魔芋,它是一种根茎植物,又叫葡苷聚糖,是一种高分子化合物,具有很强的吸水性,吸水后体积可膨胀80-100倍,食后易被消化吸收。经研究证明它具有降脂、降糖、防癌、通便等多种功用;并能吸附胆固醇和胆汁酸,对降低血压,减少心血管病发作有一定效用。魔芋还含有可溶性膳食纤维,这种纤维对抑制餐后血糖升高很有效,因而魔芋精粉及其制品都是糖尿病患者的理想降糖食品;应用后可减轻胰岛负担。魔芋具有多种防病保健功用,经常食用魔芋食品对身体大有好处。
黄精味甘,性平。可作久服滋补之品,是生活中常见的中草药,含有多种对人体有益的化学成分,如多糖,甾体皂苷,蒽醌类,生物碱,强心苷,木脂素,维生素,氨基酸和锌、铜、铁等,有补气养阴,健脾益肾,补肝气的功效;还有抗缺氧、抗疲劳、抗衰老作用;能增强免疫功能,增强新陈代谢;有降血糖和强心作用。
荸荠营养丰富,汁多味甜,自古有“地下雪梨”之美誉,北方人则视之为“江南人参”。荸荠粉中含大量的淀粉,加上低聚糖和单糖,占干重的86%以上。淀粉18.8%,蛋白质2.3%,脂肪0.2%,灰分1.6%;多种维生素A、B1、B2、C,和矿物质钙、磷、铁等。除此,还含有一种不耐热的抗菌成分荸荠英,对金黄色葡萄球菌、大肠杆菌、绿脓杆菌等有抑制作用。《本草纲目》记载,该品具有清心消暑,润肺生津,滋补安神之功效,老少咸宜,四季适用,实乃天然保健佳品。
灵芝性温,味淡;气特殊,味微苦涩;为多孔菌科真菌灵芝的子实体。主含氨基酸、多肽、蛋白质、真菌溶菌酶(fungal lysozyme),以及糖类(还原糖和多糖)、麦角甾醇、三萜类、香豆精甙、挥发油、硬脂酸、苯甲酸、生物碱、维生素B2及C等;孢子还含甘露醇、海藻糖(trehalose)。具有补气安神、降压、止咳平喘、保肝解毒、改善心血管系统、肌肤美白等功效。李时珍在《本草纲目》中指出灵芝有“增智慧,好颜色”。灵芝精粉(也称灵芝提取物)是适时采收成熟的新鲜子实体,烘干后采用热水浸提(或酒精提取)、真空浓缩、喷雾干燥等工艺,得到的灵芝浸膏粉,是灵芝粉高倍浓缩而成的灵芝精华。灵芝精粉中含有更丰富的灵芝多糖、三萜类灵芝酸等主要有效成分。
低聚果糖又称蔗果低聚糖,是由1~3个果糖基通过β(2—1)糖苷键与蔗糖中的果糖基结合生成的蔗果三糖、蔗果四糖和蔗果五糖等的混合物。它是一种天然活性物质,是具有调节肠道菌群,增殖双歧杆菌,促进钙的吸收,调节血脂,免疫调节,抗龋齿等保健功能的新型甜味剂,被誉为继抗生素时代后最具潜力的新一代添加剂——促生物质;在法国被称为原生素(PPE)。低聚果糖最引人注目的生理特性是它能明显改善肠道内微生物种群比例,它是肠内双歧杆菌的活化增殖因子,可减少和抑制肠内腐败物质的产生,抑制有害细菌的生长,调节肠道内平衡;能促进微量元素铁、钙的吸收与利用,以防止骨质疏松症;可减少肝脏毒素,能在肠中生成抗癌的有机酸,有显著的防癌功能;且口味纯正香甜可口,具有类似脂肪的香味和爽口的滑腻感。
胡萝卜,又称红萝卜或甘荀,长圆锥形,粗肥,呈红色或黄色。每100克胡萝卜中,约含蛋白质0.6克,脂肪0.3克,糖7.6~8.3克,铁0.6毫克,维生素A(胡萝卜素)1.35~17.25毫克,维生素B1 0.02~0.04毫克,维生素B2 0.04~0.05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。胡萝卜是一种质脆味美、营养丰富的家常蔬菜,素有“小人参”之称。胡萝卜富含糖类、脂肪、挥发油、胡萝卜素、维生素A、维生素B1、维生素B2、花青素、钙、铁等人体所需的营养成分;其有轻微而持续发汗的作用,可刺激皮肤的新陈代谢,增进血液循环,从而使皮肤细嫩光滑,肤色红润,对美容健肤有独到的作用。同时,胡萝卜也适宜于皮肤干燥、粗糙,或患毛发苔藓、黑头粉刺、角化型湿疹者食用。胡萝卜里面的胡萝卜素和很多微元素让人的免疫系统增强。胡萝卜素也可以让人体细胞显得更加年轻,让我们的身体呈现出一个较为年轻的机体。胡萝卜素转变成维生素A,有助于增强机体的免疫轼能,在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制,胡萝卜则能降低肺癌患病率。
菠菜又名波斯菜、赤根菜、鹦鹉菜等,属藜科菠菜属,一年生草本植物。菠菜有“营养模范生”之称,它富含类胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等多种营养素。其有养血,止血,敛阴,润燥等功效。
西兰花又名花椰菜,是一种蔬菜,在《时代》杂志推荐的十大健康食品中名列第四。西兰花中的营养成分,不仅含量高,而且十分全面,主要包括蛋白质、碳水化合物、脂肪、矿物质、维生素C和胡萝卜素等。据分析,每100克新鲜西兰花的花球中,含蛋白质3.5克—4.5克,是菜花的3倍、番茄的4倍。此外,西兰花中矿物质成分比其他蔬菜更全面,钙、磷、铁、钾、锌、锰等含量都很丰富,比同属于十字花科的白菜花高出很多。西兰花可能最显著的就是具有防癌抗癌的功效,菜花含维生素C较多,比大白菜、番茄、芹菜都高,尤其是在防治胃癌、乳腺癌方面效果尤佳。研究表明,患胃癌时人体血清硒的水平明显下降,胃液中的维C浓度也显著低于正常人,而菜花不但能给人补充一定量的硒和维C,同时也能供给丰富的胡萝卜素,起到阻止癌前病变细胞形成的作用,抑制癌肿生长。据美国营养学家研究,菜花内还有多种吲哚衍生物,此化合物有降低人体内雌激素水平的作用,可预防乳腺癌的发生。此外,研究表明,西兰花还具有杀死导致胃癌的幽门螺旋菌的功效。除了抗癌以外,西兰花还含有丰富的抗坏血酸,能增强肝脏的解毒能力,提高机体免疫力。而其中一定量的类黄酮物质,则对高血压、心脏病有调节和预防的功用。同时,西兰花属于高纤维蔬菜,能有效降低肠胃对葡萄糖的吸收,进而降低血糖,有效控制糖尿病的病情。
香菇又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸,是一种食用真菌。香菇含有多种维生素、多种氨基酸、多糖、矿物质,是具有高蛋白、低脂肪的菌类食物;素有“真菌皇后”之称;对促进人体新陈代谢,提高机体适应力有很大作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘、减肥等。中国不少古籍中记载香菇“益气不饥,治风破血和益胃助食”。民间用来助痘疮、麻疹的诱发,治头痛、头晕。同时香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,可降血压、降血脂、降胆固醇;还具有防癌抗癌等功效。
本发明的有益效果:本发明的蔬菜荞麦面条含有丰富的蛋白质、微量元素以及膳食纤维等,不仅食用口感好、营养丰富,而且易消化,有增强免疫力、促消化等功效,是高纤维、低脂肪的健康食品;既有蔬菜的清香,又有降压之功效,适合广大人群食用。
具体实施方式
以下对本发明的具体实施方式进行详细说明。应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不局限于这些实施例。实施例中,低聚果糖为河北燕科生物科技有限公司产品,其他原料为市售产品。
实施例1
一种蔬菜荞麦面条,由如下重量份的原料组成:
小麦粉45份、荞麦粉12、紫薯粉6.5、玉米粉5份、南瓜粉5份、蛋清粉4份、魔芋粉0.5份、黄精粉3份、荸荠粉1份、莲子粉0.5份、灵芝精粉1.5份、低聚果糖3份、胡萝卜4份、菠菜3份、西兰花2份、香菇4份。
所述蔬菜荞麦面条的具体制作步骤为:
步骤一:蔬菜打成复合汁液:按照配方比例称取新鲜的胡萝卜、菠菜、西兰花、香菇,其中把西兰花去其花茎取其顶端生紧密的群生花蕾,再将上述所有蔬菜切碎混合置于搅拌机中,加入总蔬菜重量的2-3倍量水,然后打成混合汁液,过滤得复合汁液;其中,搅拌机的搅拌速度为400r/min,搅拌时间为20-30min;
步骤二:和面:将剩余的小麦粉、荞麦粉、紫薯粉、玉米粉、南瓜粉、蛋清粉、魔芋粉、黄精粉、荸荠粉、莲子粉、灵芝精粉和低聚果糖按照所述百分比含量进行配比并混合均匀,加入和面机,加入步骤一制得的蔬菜复合汁液,再加入10-20份水,和面10-15分钟;
步骤三:熟化:和面结束后把步骤二中的面团置于熟化机内进行熟化,熟化温度为25-30℃,时间控制在12-18分钟,使蛋白质充分吸水膨胀,得到熟粉;
步骤四:压片:熟化后的熟粉通过压片初步形成均匀的面带;
步骤五:切条:将准备好的面带通过切条机器进行切条成形处理;
步骤六:干燥:将经过步骤五的成形面条送入70-85℃烘干机中烘干3-5h至恒重得到成品面条;
步骤七:定量切断和包装:按照要求尺寸定量切断和包装。
实施例2
一种蔬菜荞麦面条,由如下重量份的原料组成:
小麦粉45份、荞麦粉10、紫薯粉7、玉米粉5份、南瓜粉5份、蛋清粉4份、魔芋粉0.5份、黄精粉3份、荸荠粉1.5份、莲子粉1份、灵芝精粉2份、低聚果糖2份、胡萝卜4份、菠菜3份、西兰花2份、香菇5份。
所述蔬菜荞麦面条的具体制作步骤为:
步骤一:蔬菜打成复合汁液:按照配方比例称取新鲜的胡萝卜、菠菜、西兰花、香菇,其中把西兰花去其花茎取其顶端生紧密的群生花蕾,再将上述所有蔬菜切碎混合置于搅拌机中,加入总蔬菜重量的2-3倍量水,然后打成混合汁液,过滤得复合汁液;其中,搅拌机的搅拌速度为400r/min,搅拌时间为20-30min;
步骤二:和面:将剩余的小麦粉、荞麦粉、紫薯粉、玉米粉、南瓜粉、蛋清粉、魔芋粉、黄精粉、荸荠粉、莲子粉、灵芝精粉和低聚果糖按照所述百分比含量进行配比并混合均匀,加入和面机,加入步骤一制得的蔬菜复合汁液,再加入10-20份水,和面10-15分钟;
步骤三:熟化:和面结束后把步骤二中的面团置于熟化机内进行熟化,熟化温度为25-30℃,时间控制在12-18分钟,使蛋白质充分吸水膨胀,得到熟粉;
步骤四:压片:熟化后的熟粉通过压片初步形成均匀的面带;
步骤五:切条:将准备好的面带通过切条机器进行切条成形处理;
步骤六:干燥:将经过步骤五的成形面条送入70-85℃烘干机中烘干3-5h至恒重得到成品面条;
步骤七:定量切断和包装:按照要求尺寸定量切断和包装。
食用效果调查:
以下选取志愿者共40人,其中三高人群20人,一般人群20人,实施例1、2分别选取三高人群、一般人群的人各10人进行未食用前与食用两个小时后的血糖变化值检测以及食用口感的询问,检测和询问结果见下表:
综上所述,本发明所制得的蔬菜荞麦面条食用前后血糖变化小,且口感好,有蔬菜的清香,有助于消化和丰富维生素、矿物质等营养;是高纤维、低脂肪的健康食品,特别适宜于三高人群等食用。
Claims (3)
1.一种蔬菜荞麦面条,其特征在于,由如下重量份的原料组成:小麦粉45-50份、荞麦粉10-15、紫薯粉5-8、玉米粉4-6份、南瓜粉4-6份、蛋清粉3-5份、魔芋粉0.5-1份、黄精粉2-4份、荸荠粉1-2份、莲子粉0.5-1.5份、灵芝精粉1-2.5份、低聚果糖2-3份、胡萝卜3-5份、菠菜2-4份、西兰花1-3份、香菇4-6份。
2.根据权利要求1所述的蔬菜荞麦面条,其特征在于,该面条的制备方法是:蔬菜打成混合汁液、和面、熟化、压片、切条、干燥、切断处理,然后对成品进行包装即可。
3.根据权利要求2所述的蔬菜荞麦面条,其特征在于,所述制备方法的具体步骤为:
步骤一:蔬菜打成复合汁液:按照配方比例称取新鲜的胡萝卜、菠菜、西兰花、香菇,其中把西兰花去其花茎取其顶端生紧密的群生花蕾,再将上述所有蔬菜切碎混合置于搅拌机中,加入总蔬菜重量的2-3倍量水,然后打成混合汁液,过滤得复合汁液;其中,搅拌机的搅拌速度为400r/min,搅拌时间为20-30min;
步骤二:和面:将剩余的小麦粉、荞麦粉、紫薯粉、玉米粉、南瓜粉、蛋清粉、魔芋粉、黄精粉、荸荠粉、莲子粉、灵芝精粉和低聚果糖按照所述百分比含量进行配比并混合均匀,加入和面机,加入步骤一制得的蔬菜复合汁液,再加入10-20份水,和面10-15分钟;
步骤三:熟化:和面结束后把步骤二中的面团置于熟化机内进行熟化,熟化温度为25-30℃,时间控制在12-18分钟,使蛋白质充分吸水膨胀,得到熟粉;
步骤四:压片:熟化后的熟粉通过压片初步形成均匀的面带;
步骤五:切条:将准备好的面带通过切条机器进行切条成形处理;
步骤六:干燥:将经过步骤五的成形面条送入70-85℃烘干机中烘干3-5h至恒重得到成品面条;
步骤七:定量切断和包装:按照要求尺寸定量切断和包装。
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