CN106983074A - 紫薯原浆全营养挂面及其制备方法 - Google Patents
紫薯原浆全营养挂面及其制备方法 Download PDFInfo
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- CN106983074A CN106983074A CN201710227209.5A CN201710227209A CN106983074A CN 106983074 A CN106983074 A CN 106983074A CN 201710227209 A CN201710227209 A CN 201710227209A CN 106983074 A CN106983074 A CN 106983074A
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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
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Abstract
本发明涉及一种紫薯原浆全营养挂面及其制备方法。现紫薯面的紫薯为全粉，其成品营养不全面；全粉加工过程中温度高，造成维生素成分易流失；紫薯全粉加工过程需要高温熟化和高温干燥，耗能耗水，污染环境；熟化后的全粉使紫薯中的活性物质丢失，维生素等营养缺失。本发明用高精粉、谷朊粉、杂粮汁、果蔬汁、紫薯原浆汁进行磨浆、压滤、和面、轧面、上架、烘干、切面、检验、包装即可。本发明科学合理地对原料进行搭配，营养均衡齐全，能与面粉进行互补，弥补了面粉中缺少的膳食纤维及多种营养成分，改善、中和谷物的植酸、草酸，不影响对铁质的吸收，通过果蔬改善口感，适用人群更广，可长期食用无不良反应。本发明常温加工，减少高温熟化和高温烘干流程，节约能源；减少加工全粉过程的蒸煮熟化过程，节约用水，且不需排放蒸煮废水，保护环境。采用紫薯浆汁，能更好地保留其营养成分，食用更安全放心，口感好，适应人群广，使人们一年四季均能享用紫薯的原生态滋润和营养。
Description
技术领域
本发明涉及一种面食的深加工，尤其是涉及一种紫薯原浆全营养挂面及其制备方法。
背景技术
当前，人们对紫薯的种植和利用进入了一个新的高潮。不论是在紫薯的营养研究、成分提取、食品加工、保健开发方面，还是在紫薯品种选育、种植基地和加工利用方面都取得了长足的进展，但现有如中国专利CN201310635012.7公开的“一种紫薯面条及其制作方法” 公开了一种紫薯面条，包括以下重量份配比的组分:高筋小麦粉57-94份、紫薯粉5-30份、碘盐1-3份；如CN201510386646.2的“一种复合紫薯面条及其制作方法”所述紫薯面条按照质量比由以下原料加工而成：食盐1-2%、魔芋粉0.1-0.8%、马铃薯粉0.5-2%、甘薯粉9-15%，余量为小麦面粉。其共有的缺点在于：添加的紫薯为经过加工的全粉，其成品营养不全面；全粉加工过程中温度高，造成维生素成分易流失；紫薯全粉加工过程需要高温熟化和高温干燥，耗能耗水，污染环境；熟化后的全粉使紫薯中的活性物质丢失，维生素等营养缺失。
发明内容
一种紫薯原浆全营养挂面，由下列成分按重量份数比组成：
高精粉60-70、谷朊粉2-5、杂粮汁3-5、果蔬汁3-5、紫薯原浆汁20-25；
紫薯原浆全营养挂面的制备方法，其特征在于采用如下制备方法制成，包括下列步骤：
a、紫薯原浆汁的制备：按选取无病虫危害的新鲜紫薯薯块，经清洗→去皮→粉碎→一次磨浆→二次磨浆→过80目滤布压滤，滤液原浆再次研磨后备用。
b、辅助杂粮汁和果蔬汁的制备：选优质、无霉变、干燥的杂粮、果蔬分别用清水洗净，浸泡8—15小时后沥干，分别再加入5倍清水用磨浆机磨浆后，用100目滤布压滤，滤液上胶体磨研磨两次后备用；
c、称量：按比例称取原料，用和面机搅拌10—20分钟，上轧面机轧面，上架、烘干、切面、检验、包装即可。
紫薯原浆全营养挂面及其制备方法，于由下列成分按重量份数比组成：
高精粉68 谷朊粉4 杂粮汁3 果蔬汁3 紫薯原浆汁22。
为了更好的效果：
a步骤中紫薯原浆汁的制备中的磨浆：常温常压下，一次磨浆中按质量比：新鲜紫薯100，水100—150磨浆，二次磨浆加入紫薯质量50-100比例的水进行。
杂粮汁选用优质、无霉变、干燥的高粱、谷子、荞麦、燕麦、大麦、糜子、黍子、薏仁、籽粒苋以及芸豆、绿豆、小豆、蚕豆、豌豆、豇豆、小扁豆、黑豆、黄豆、红豆一种或几种组合为原料。
果蔬汁选用香菇、青菜、番茄、桃子、苹果、甜椒、芹菜、油桃、草莓、樱桃、梨、葡萄、菠菜、生菜、土豆、洋葱、牛油果、菠萝、芒果、芦笋、猕猴桃、香蕉、圆白菜、西兰花、木瓜一种或几种组合为原料。
本发明针对上述不足，提供一种绿色、保留营养全、中温提取、活性成分稳定更充分，营养丰富的紫薯原浆全营养挂面及其制备方法。
面粉中所含营养物质主要是淀粉，其次还有蛋白质、脂肪、维生素和钙、铁、磷、钾、镁等矿物质，有养心益肾、健脾厚肠、除热止渴的功效。但面粉缺乏膳食纤维等营养成分，长期食用会影响人体的胃肠功能并造成营养不良。本发明面粉就采用了两种，一种是精细加工的高精粉，一种是谷朊粉又称活性面筋粉、小麦面筋蛋白，是从小麦中提取出来的天然蛋白质，呈淡黄色，蛋白质含量高达 75%～85%，是营养丰富的植物蛋白资源·具有粘性、弹性、延伸性、成膜性和吸脂性。谷朊粉是一种优良的面团改良剂，还是增加食品中植物蛋白质含量的有效方法。
杂粮的某些微量元素，例如铁、镁、锌、硒的含量要比细粮多一些。这几种微量元素对人体健康的价值是相当大的。粗杂粮中的钾、钙、维生素e、叶酸、生物类黄酮的含量也比细粮丰富。
杂粮含有丰富的营养素。如燕麦富含蛋白质；小米富含色氨酸、胡萝卜素；豆类富含优质蛋白；高粱富含脂肪酸及丰富的铁；薯类含胡萝卜素和维生素C。此外，粗粮还有减肥之功效。如玉米还含有大量镁，镁可加强肠壁蠕动，促进机体废物的排泄，对于减肥非常有利。
杂粮有利于糖尿病用粗杂粮代替部分细粮有助于糖尿病患者控制血糖，研究表明，进食粗杂粮及杂豆类后的餐后血糖变化一般小于小麦和普通稻米，减少24小时内血糖波动，降低空腹血糖，减少胰岛素分泌，利于糖尿病病人的血糖控制。
但谷物的植酸、草酸含量高，会抑制钙质，尤其抑制铁质的吸收，会引发贫血。
果蔬的主要成分是人体所必需的一些维生素、无机盐.生物酶及植物纤维，果蔬中蛋白质和脂肪的含量较少，除了对人体健康有利外，也因为果蔬中含有各种有机酸、芳香物质及各种色素成分，并且还可调解本发明的的味道、口感。
紫薯含有丰富的蛋白质、维生素和十八种易被人体消化和吸收的氨基酸等，并含有硒、锌、铁、铜、锰、钙、磷、铁等十多种天然矿物质元素，其中铁和钙、硒含量丰富；硒和铁是人体抗疲劳、抗衰老、补血的必要元素，特别是硒被称为“抗癌大王”， 具有良好的保健功能，易被人体吸收，可留在血清中，修补心肌，增强机体免疫力，清除体内产生癌症的自由基，抑制癌细胞中DNA的合成和癌细胞的分裂与生长，预防胃癌、肝癌等癌病的发生。
紫薯能提取出大量的紫甘薯花色甙，它的清除叔丁基过氧化物自由基能力最强，且这种能力随紫薯中总酚量增加而增强；紫薯花色甙能最有效阻止亚油酸自动氧化引起的脂质过氧化，又可有效抑制杂环胺等引起的突变作用；从紫薯中分离的两种花色甙具有很强的抗突变作用，紫色花色甙还能抑制四氯化碳引发急性肝损伤。
紫薯具有较强的抗氧化力，延缓衰老。长期食用紫薯，具有提高人体免疫力，抗癌防癌、软化血管、降血压、降血脂、补钙、健身、美容等保健作用，能调节人体机能，增强体质，提高机体抗病能力，抗衰延年，永葆青春活力。
紫薯富含花青素，花青素是一种强有力的抗氧化剂，它能够保护人体免受一种叫做自由基的有害物质的损伤。花青素还能够增强血管弹性，改善循环系统和增进皮肤的光滑度，抑制炎症和过敏，改善关节的柔韧性。现代医学研究，花色素属类黄酮化合物，具有潜在抗癌作用的蛋白酶抑制剂，自由基可导致脂肪、蛋白质和核酸的氧化损害，是一些疾病如癌症、心血管疾病和神经性疾病的重要病因。故花色苷的抗氧化活性对这些疾病的预防，可能起到非常重要的作用。紫甘薯含有较多的粗纤维和膳食纤维，丰富的维生素，粘多糖和粘蛋白等抗癌的物质基础，食用甘薯后消化排泄加快，减少有毒物质对消化系统的不良刺激，减少胃、肠等癌症的发生；甘薯富含花青素、胡萝卜素、黄酮和多酚类等抗氧化能力强物质，可消除人体内产生的自由基，大大减少疾病的发生率；类黄酮具有防癌抗癌和雌激素样作用，可促进女性养颜，尤其对中年妇女和绝经期妇女养颜保健作用明显。长期食用能促进人体新陈代谢，协调机体功能，具有很好的美容和保健作用，对降低血脂、血压、增强血管弹性，预防心脑血管和消化道疾病，其他维生素和矿物质并且是维护心血管健康的重要营养成分。
中医古籍《黄帝内经》记载，“五谷为养，五果为助，五畜为益，五菜为充”。本发明科学合理地对原料进行搭配，营养均衡齐全，能与面粉进行互补，弥补了面粉中缺少的膳食纤维及多种营养成分，改善、中和谷物的植酸、草酸，不影响对铁质的吸收，通过果蔬改善口感，适用人群更广，可长期食用无不良反应。
本发明常温加工，减少高温熟化和高温烘干流程，节约能源；减少加工全粉过程的蒸煮熟化过程，节约用水，且不需排放蒸煮废水，保护环境。采用紫薯浆汁，能更好地保留其营养成分，食用更安全放心，口感好，适应人群广，使人们一年四季均能享用紫薯的原生态滋润和营养。
具体实施方式
实施例一：
a、紫薯原浆汁的制备：按选取无病虫危害的新鲜紫薯薯块，经清洗→去皮→粉碎→一次磨浆：新鲜紫薯100kg、水150kg磨浆→二次磨浆再加入50kg的水进行磨浆→过80目滤布压滤，滤液原浆再次研磨后备用；
b、辅助杂粮汁和果蔬汁的制备：选优质、无霉变、干燥的绿豆、香菇、木瓜分别用清水洗净，浸泡8小时后沥干，再加入5倍清水用磨浆机磨浆后，用100目滤布压滤，滤液上胶体磨研磨两次后备用；
c、称量：按重量份数高精粉70kg、谷朊粉4 kg、杂粮汁3 kg、、蔬菜汁3 kg、紫薯原浆汁20 kg，称取原料，用和面机搅拌10分钟，上轧面机轧面，上架，烘干，切面，检验，包装即可。
实施例二：
a、紫薯原浆汁的制备：按选取无病虫危害的新鲜紫薯薯块，经清洗→去皮→粉碎→新鲜紫薯100kg、水100kg磨浆→二次磨浆再加入100kg的水进行磨浆→过80目滤布压滤，滤液原浆再次研磨后备用；
b、杂粮汁和果蔬汁的制备：选优质、无霉变、干燥的黄豆、菠菜分别用清水洗净，浸泡15小时后沥干，再加入五倍清水用磨浆机磨浆后，用100目滤布压滤，滤液上胶体磨研磨两次后备用；
c、称量：按重量份数高精粉60kg、谷朊粉5 kg、杂粮汁5 kg、果蔬汁5 kg、紫薯原浆汁25kg，称取原料，用和面机搅拌20分钟，上轧面机轧面，上架，烘干，切面，检验，包装即可。
实施例三：
a、紫薯原浆汁的制备：按选取无病虫危害的新鲜紫薯薯块，经清洗→去皮→粉碎→新鲜紫薯100kg、水130kg磨浆→二次磨浆再加入80kg的水进行磨浆→过80目滤布压滤，滤液原浆再次研磨后备用；
b、杂粮汁和果蔬汁的制备：选优质、无霉变、干燥的红豆、芸豆、薏仁、菠萝、甜椒分别用清水洗净，浸泡15小时后沥干，再加入五倍清水用磨浆机磨浆后，用100目滤布压滤，滤液上胶体磨研磨两次后备用；
c、称量：按重量份数高精粉68kg、谷朊粉4kg、杂粮汁3 kg、果蔬汁3kg、紫薯原浆汁22kg，称取原料，用和面机搅拌20分钟，上轧面机轧面，上架，烘干，切面，检验，包装即可。
Claims (5)
1.一种紫薯原浆全营养挂面，由下列成分按重量份数比组成：
高精粉60-70、谷朊粉2-5、杂粮汁3-5、果蔬汁3-5、紫薯原浆汁20-25；
紫薯原浆全营养挂面的制备方法，其特征在于采用如下制备方法制成，包括下列步骤：
a、紫薯原浆汁的制备：按选取无病虫危害的新鲜紫薯薯块，经清洗→去皮→粉碎→一次磨浆→二次磨浆→过80目滤布压滤，滤液原浆再次研磨后备用；
b、辅助杂粮汁和果蔬汁的制备：选优质、无霉变、干燥的杂粮、果蔬分别用清水洗净，浸泡8—15小时后沥干，分别再加入5倍清水用磨浆机磨浆后，用100目滤布压滤，滤液上胶体磨研磨两次后备用；
c、称量：按比例称取原料，用和面机搅拌10—20分钟，上轧面机轧面，上架、烘干、切面、检验、包装即可。
2.如权利要求1所述的紫薯原浆全营养挂面及其制备方法，其特征在于由下列成分按重量份数比组成：
高精粉68 谷朊粉4 杂粮汁3 果蔬汁3 紫薯原浆汁22。
3.如权利要求1或2所述的紫薯原浆全营养挂面及其制备方法，其特征在于：
a、紫薯原浆汁的制备中的磨浆：常温常压下，一次磨浆中按质量比：新鲜紫薯100，水100—150磨浆，二次磨浆加入紫薯质量50-100比例的水进行。
4.如权利要求1或2 所述的紫薯原浆全营养挂面及其制备方法，其特征在于：杂粮汁选用优质、无霉变、干燥的高粱、谷子、荞麦、燕麦、大麦、糜子、黍子、薏仁、籽粒苋以及芸豆、绿豆、小豆、蚕豆、豌豆、豇豆、小扁豆、黑豆、黄豆、红豆一种或几种组合为原料。
5.如权利要求1或2所述的紫薯原浆全营养挂面及其制备方法，其特征在于：果蔬汁选用香菇、青菜、番茄、桃子、苹果、甜椒、芹菜、油桃、草莓、樱桃、梨、葡萄、菠菜、生菜、土豆、洋葱、牛油果、菠萝、芒果、芦笋、猕猴桃、香蕉、圆白菜、西兰花、木瓜一种或几种组合为原料。
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|---|---|---|---|---|
| CN113170857A (zh) * | 2020-08-04 | 2021-07-27 | 湖北根聚地农业发展股份有限公司 | 一种花色苷保全率高的紫薯面条及其制作方法 |
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