CN107125577A - 一种蔬菜面条 - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 13
- 241001560086 Pachyrhizus Species 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
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- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 abstract description 7
- 229910052791 calcium Inorganic materials 0.000 abstract description 7
- 238000013461 design Methods 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000011777 magnesium Substances 0.000 abstract description 6
- 229910052749 magnesium Inorganic materials 0.000 abstract description 6
- 229910052700 potassium Inorganic materials 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
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- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
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- 239000011785 micronutrient Substances 0.000 description 2
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- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
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- 239000004744 fabric Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Abstract
本发明公开了一种蔬菜面条,其是以地瓜叶粉、面条专用面粉、海藻酸钠、食盐、水为原料制成,其中所述地瓜叶粉是经真空干燥获得。本发明以真空干燥获得的色泽俱佳的地瓜叶粉制备面条产品,不仅可充分利用地瓜叶天然的叶绿素,以增加面条的花色品种,且所得面条在膳食纤维、钙、镁、钾等几种重点营养素的含量上较普通面条有大幅提升,可显著提高产品的营养价值,其食用后有益于人们健康水平的提高。
Description
技术领域
本发明属于食品加工领域,具体涉及一种蔬菜面条的配方。
背景技术
研究表明,主食能够为居民提供一半以上的热量,但其微量营养素不足,目前主食消费除了给居民提供必需的三大宏量营养素外,还能提供人体所必需的很多微量营养素,但所提供的数量与人体推荐量所需相比,除了磷、铁、铜、锰以外,近3/4营养素供给量不足人体所需的一半,甚至缺乏部分营养素。如面制主食和米制主食中不含有VA和VC,所提供的钙元素只占居民所需的8.4%,此外,VB2、不溶性纤维、钾、VE、硒、锌、VB1、镁等供给量只占推荐摄入量的14.4%、16.9%、21.6%、23.1%、32.3%、36.2%、41.0%和44.2%。
地瓜叶(Ipomoea batatas(L.)Lam,Sweet potato vine),又名红薯叶、甘薯叶、番薯叶、过沟菜等,一年生或多年生草本植物,其茎细长,块根既可充主食,也可与其他粮食混食或做成各种副食。据国内外营养学家研究分析,地瓜叶中含有丰富的胡萝卜素、维生素B1、B2和C以及钙、磷、铁等矿物质,营养价值很高,被誉为“蔬菜皇后”,且具有提高免疫力、预防动脉硬化,防止细胞癌变,预防夜盲等保健功能。然而,地瓜叶却仅在广东、香港、台湾地区等地尤为时兴,而在大部分地区却被人们弃之不用。在广大农村中,也只将地瓜叶作为猪的饲料,实为可惜。
发明内容
本发明的目的在于提供一种蔬菜面条,其通过充分利用地瓜叶天然的叶绿素和营养优势,以增加面条的花色品种,提高食品的营养价值。
为实现上述目的,本发明采用如下技术方案:
一种蔬菜面条,其是以地瓜叶粉、面条专用面粉、海藻酸钠、食盐、水为原料制备而成;
其中,地瓜叶粉与面条专用面粉的重量百分数之比为4:96;
所用海藻酸钠的重量为上述两种原料总重的0.05%,所用食盐的重量为上述两种原料总重的1.5%,所用水的体积量为上述两种原料总重的32%。
所述地瓜叶粉是将新鲜地瓜叶清洗后,经真空干燥、粉碎制得,其细度为120目。
本发明的显著优点在于:本发明以真空干燥获得的色泽俱佳的地瓜叶粉制备面条产品,不仅可充分利用地瓜叶天然的叶绿素,以增加面条的花色品种,且所得面条在膳食纤维、钙、镁、钾等几种重点营养素的含量上较不添加地瓜叶粉的普通面条有大幅提升,可显著提高产品的营养价值。
经检测,与普通面条相比,本发明加入地瓜叶粉制备的蔬菜面条中总膳食纤维、蛋白质、Ca、Mg、K的含量分别提高了29.60%、5.99%、157.26%、36.21%、138.38%。
具体实施方式
一种蔬菜面条,其是以地瓜叶粉4g、面条专用面粉96g、海藻酸钠0.05g、食盐1.5g、水32mL为原料制备而成。
所述地瓜叶粉是将新鲜地瓜叶清洗后,经真空干燥、粉碎制得,其细度为120目;其中,真空干燥的温度为50-70℃,真空度为0.07-0.09MPa,干燥时间6-11h,装载量为55-95%。
所述蔬菜面条的制作方法包括如下步骤:
1)和面:按比例称量地瓜叶粉、面条专用面粉、海藻酸钠、食盐和30℃的水,将其共同倒入面盆中,手工和面,形成不含生粉、干湿均匀的面团;
2)熟化:将和好的面团于20-25℃环境中静置30min;
3)压延:将熟化后的面团经多次压延后制成厚度为1.3-1.4mm的薄面带;
4)切条:将所得薄面带切成2mm宽的面条;
5)干燥:将所得面条于20-25℃、相对湿度60%-80%的环境中自然干燥,即得成品。
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
1.1面条的基础配方
面条专用面粉100g、食盐1.5g。
1.2几种原辅料对面条品质的影响
选定A因素为地瓜叶粉的添加量(调整时控制面条专用面粉与地瓜叶粉的总量为100g),B因素为地瓜叶粉的粗细度,C因素为海藻酸钠的添加量,D因素为水的添加量,采用U10(108)的均匀设计来确定产品的最佳工艺配方。其因素水平表见表1。
表1 U10(108)均匀设计因素水平表
1.3 面条品质评价及评分项目、标准
面条的评分项目及分数权重分配如表2所示,总分100分。由10人组成的评定小组根据评分标准对试验的10种面条进行评分。
表2 面条的感官评分标准
面条吸水率:精确称取10g面条样品放入500mL沸水中,保持水处于微沸状态,煮至面条芯白消失后,用竹筷轻轻挑出放在筛网上沥干水份,5min后称重,按以下公式计算吸水率:
吸水率(%)=(煮后面条重量-面条干重)/面条干重×100%。
断条率检验:随机抽选产品面条40根,放入乘有适量沸水的电磁炉专用锅中,保持水的微沸状态,煮至面条的芯白消失后(约3min),用竹筷将面条轻轻挑出,按以下公式计算断条率:断条率=(NS/40)×100%,其中NS为断面条根数。
1.4主要营养成分的测定
膳食纤维的测定采用酶重量法(GB 5009.88-2014);蛋白质的测定采用凯氏定氮法(GB5009.5-2010);钙、镁、钾的测定采用电感耦合等离子体原子发射光谱法(ICP-AES)。
1.5统计分析
采用SPSS 17.0(SPSS Statistical 17.0)和Microsoft Office Excel统计分析软件进行数据处理及统计分析。
2.1几种原辅料对面条品质的影响
选用4因素10水平的均匀设计考察几种原辅料对面条品质的影响,其实验结果见表3。
表3 均匀设计实验结果
对实验结果进行回归分析,得到方程Y=1.995A+0.041B+3.136C+3.650D。由方程表明各因素与综合评分都呈正相关。根据评分规则认定Y为最大值时,各因素组合为最佳理论值,利用excel的规划求解功能,当Y为最大值76.5568时,A=4.0g,B=120目,C=0.05g,D=32mL,即以120目的地瓜叶粉4g、海藻酸钠0.05g、加水量为32mL时制作所得面条品质最好。
2.2面条中营养成分的测定
对最优条件下制备的含地瓜叶粉面条的主要营养成分进行检测,并以按基础配方制备的普通面条作为对照,其结果见表4。
表4 面条的主要营养成分
由表4可知,与不添加地瓜叶粉的普通面条相比,添加地瓜叶粉的面条中多种营养成分都得到了不同程度的提高,其中总膳食纤维、蛋白质、Ca、Mg、K分别提高了29.60%、5.99%、157.26%、36.21%、138.38%。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种蔬菜面条,其特征在于:所述蔬菜面条是以地瓜叶粉、面条专用面粉、海藻酸钠、食盐、水为原料制备而成;
其中,地瓜叶粉与面条专用面粉的重量百分数之比为4:96;
所用海藻酸钠的重量为上述两种原料总重的0.05%,所用食盐的重量为上述两种原料总重的1.5%,所用水的体积量为上述两种原料总重的32%。
2.根据权利要求1所述蔬菜面条,其特征在于:所述地瓜叶粉是将新鲜地瓜叶清洗后,经真空干燥、粉碎制得,其细度为120目。
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CN107692124A (zh) * | 2017-11-16 | 2018-02-16 | 湖南裕湘食品有限公司 | 山药挂面及其制备方法 |
CN110384026A (zh) * | 2018-04-19 | 2019-10-29 | 广东日可威富硒食品有限公司 | 一种养护血管蔬菜面 |
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