CN107156648A - 一种适用于孕妇食用的挂面及其制备方法 - Google Patents
一种适用于孕妇食用的挂面及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种适用于孕妇食用的挂面，由如下重量份数的原料制成：30～40份高粱面粉、10～15份玉米面、5～8份小麦胚芽粉、3～5份黑豆粉、3～5份核桃粉、3～5份黑芝麻粉、0.01～0.02份DHA、0.005～0.01份胆碱、0.1～0.15份L‑赖氨酸盐酸盐、0.01～0.02份复合维生素、0.3～0.5份水溶性蛋白质、0.5～1份稳定剂以及水适量。本发明还公开了上述适用于孕妇食用的挂面的制备方法。本发明挂面配方含有丰富的营养，且易于吸收消化，特别适用于孕早期妇女食用，该挂面能够有效抑制孕早期孕妇发生的孕吐反应。
Description
技术领域
本发明涉及一种适用于孕妇食用的挂面，还涉及上述适用于孕妇食用的挂面的制备方法，属于食品加工工艺技术领域。
背景技术
孕妇的饮食原则上要多样化，多吃营养高、易消化吸收的食物。因此面食成为了孕妇的首选食品。但是如何让简单的面食富含丰富的营养呢？蛋白质是生命的基本物质，约占人体干重的40％左右，胎儿发育，孕妇子宫和乳腺增生等都需要大量蛋白质，另外胎儿的骨骼、神经、造血器官发育需要大量铁、磷、钙和各种维生素，因此一种营养全面的适用于孕妇食用的挂面的开发很有必要。
发明内容
发明目的：本发明所要解决的技术问题是提供一种营养全面的适用于孕妇食用的挂面，该挂面不仅营养全面、而且易于消化吸收，最重要的是能够有效抑制孕妇的孕吐反应。
本发明还要解决的技术问题是提供上述营养全面的适用于孕妇食用的挂面的制备方法。
发明内容：为解决上述技术问题，本发明所采用的技术手段为：
一种适用于孕妇食用的挂面，由如下重量份数的原料制成：30～40份高粱面粉、10～15份玉米面、5～8份小麦胚芽粉、3～5份黑豆粉、3～5份核桃粉、3～5份黑芝麻粉、0.01～0.02份DHA、0.005～0.01份胆碱、0.01～0.02份复合维生素、0.1～0.15份L-赖氨酸盐酸盐、0.3～0.5份水溶性蛋白质、0.5～1份稳定剂以及水适量。
其中，所述复合维生素含有10～15ug维生素A、1～2ug维生素D、50～60ug维生素E、20～25ug维生素B1、20～25ug维生素B2、15～20ug维生素B6、2～3ug维生素B12、100～120ug烟酸、60～80ug叶酸、100～120ug泛酸、50～60ug生物素以及3～5ug96，100α-孕烷-4，6-二烯-3，20-二酮。
其中，还含有0.5～1份的海藻酸钠和0.5～1份的食盐。
上述适用于孕妇食用的挂面的制备方法，包括如下步骤：
步骤1，将配方量的高粱面粉、玉米面、小麦胚芽粉、黑豆粉、核桃粉、黑芝麻粉以及稳定剂混合，边加水边搅拌和面，形成面团；
步骤2，将所需量的DHA、胆碱、L-赖氨酸盐酸盐、复合维生素和水溶性蛋白质加入步骤1的面团中，继续搅拌，直至物料混合均匀；
步骤3，将步骤2的面团熟化；
步骤4，将熟化后的面团用挂面机做成面条状，将面条烘干即得到挂面。
其中，步骤1中，所述混合物料与水的加入配比为7∶3。
其中，步骤1中，和面的温度为23～27°。
有益效果：相比于现有技术，本发明挂面配方含有丰富全面的营养，能够满足孕妇各种营养物质的需求，且易于吸收消化，特别适用于孕早期妇女食用，该挂面配方将L-赖氨酸盐酸盐和复合维生素进行复配能够有效抑制孕早期孕妇发生的孕吐反应，并且经高温蒸煮后，该挂面中叶酸和维生素的保存率仍为95％以上。
具体实施方式
以下对本发明的技术方案做进一步说明，但是本发明要求保护的范围并不局限于此。
实施例1
本发明适用于孕妇食用的挂面，由如下重量份数的原料制成：40份高粱面粉、10份玉米面、8份小麦胚芽粉、3份黑豆粉、5份核桃粉、5份黑芝麻粉、0.01份DHA、0.005份胆碱、0.01份复合维生素、0.1份L-赖氨酸盐酸盐、0.3份水溶性蛋白质、0.5份稳定剂以及水适量；其中，复合维生素含有10ug维生素A、1ug维生素D、60ug维生素E、25ug维生素B1、25ug维生素B2、20ug维生素B6、3ug维生素B12、100ug烟酸、80ug叶酸、100ug泛酸、60ug生物素以及3ug96，100α-孕烷-4，6-二烯-3，20-二酮。
本发明适用于孕妇食用的挂面中还可以含有05份的海藻酸钠和1份的食盐。
本发明适用于孕妇食用的挂面的制备方法，包括如下步骤：
步骤1，将配方量的高粱面粉、玉米面、小麦胚芽粉、黑豆粉、核桃粉、黑芝麻粉以及稳定剂混合，在室温下(23～27°)边加水边搅拌和面，形成面团；其中，混合物料与水的加入配比为7∶3；
步骤2，将所需量的DHA、胆碱、L-赖氨酸盐酸盐、复合维生素和水溶性蛋白质加入步骤1的面团中，继续搅拌，直至物料混合均匀；
步骤3，将步骤2的面团熟化；
步骤4，将熟化后的面团用挂面机做成面条状，将面条烘干即得到挂面。
实施例2
本发明适用于孕妇食用的挂面，由如下重量份数的原料制成：30份高粱面粉、15份玉米面、5份小麦胚芽粉、5份黑豆粉、3份核桃粉、3份黑芝麻粉、0.02份DHA、0.01份胆碱、0.02份复合维生素、0.15份L-赖氨酸盐酸盐、0.5份水溶性蛋白质、1份稳定剂以及水适量；其中，复合维生素含有15ug维生素A、2ug维生素D、50ug维生素E、20ug维生素B1、20ug维生素B2、15ug维生素B6、2ug维生素B12、120ug烟酸、60ug叶酸、120ug泛酸、50ug生物素以及5ug96，100α-孕烷-4，6-二烯-3，20-二酮。
本发明适用于孕妇食用的挂面中还可以含有1份的海藻酸钠和0.5份的食盐。
本发明适用于孕妇食用的挂面的制备方法，包括如下步骤：
步骤1，将配方量的高粱面粉、玉米面、小麦胚芽粉、黑豆粉、核桃粉、黑芝麻粉以及稳定剂混合，在室温下(23～27°)边加水边搅拌和面，形成面团；其中，混合物料与水的加入配比为7∶3；
步骤2，将所需量的DHA、胆碱、L-赖氨酸盐酸盐、复合维生素和水溶性蛋白质加入步骤1的面团中，继续搅拌，直至物料混合均匀；
步骤3，将步骤2的面团熟化；
步骤4，将熟化后的面团用挂面机做成面条状，将面条烘干即得到挂面。
实施例3
选十个孕期为50天的孕早期孕妇参与实验，参与者在食用本发明挂面前每天的妊娠反应都很严重，每天的孕吐次数为五次以上。选其中九个参与者每人每天食用实施例1的挂面100～200g，并连续食用十天，另一名参与者作为对照组，不食用本发明挂面，十名参与者每天的妊娠反应如表1所示。
表1
从表1可以看出，九名孕吐反应严重的参与者在食用实施例1的挂面后，妊娠反应逐步缓解，但是另一名妊娠反应严重的参与者没有食用本发明挂面，她的妊娠反应仍然严重。
显然，上述实施例仅仅是为清楚地说明本发明所作的举例，而并非是对本发明的实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而这些属于本发明的精神所引伸出的显而易见的变化或变动仍处于本发明的保护范围之中。
Claims (6)
1.一种适用于孕妇食用的挂面，其特征在于：由如下重量份数的原料制成：30～40份高粱面粉、10～15份玉米面、5～8份小麦胚芽粉、3～5份黑豆粉、3～5份核桃粉、3～5份黑芝麻粉、0.01～0.02份DHA、0.005～0.01份胆碱、0.01～0.02份复合维生素、0.1～0.15份L-赖氨酸盐酸盐、0.3～0.5份水溶性蛋白质、0.5～1份稳定剂以及水适量。
2.根据权利要求1所述的适用于孕妇食用的挂面，其特征在于：所述复合维生素含有10～15ug维生素A、1～2ug维生素D、50～60ug维生素E、20～25ug维生素B1、20～25ug维生素B2、15～20ug维生素B6、2～3ug维生素B12、100～120ug烟酸、60～80ug叶酸、100～120ug泛酸、50～60ug生物素以及3～5ug96，100α-孕烷-4，6-二烯-3，20-二酮。
3.根据权利要求1所述的适用于孕妇食用的挂面，其特征在于：还含有0.5～1份的海藻酸钠和0.5～1份的食盐。
4.一种权利要求1所述适用于孕妇食用的挂面的制备方法，其特征在于：包括如下步骤：
步骤1，将配方量的高粱面粉、玉米面、小麦胚芽粉、黑豆粉、核桃粉、黑芝麻粉以及稳定剂混合，边加水边搅拌和面，形成面团；
步骤2，将所需量的DHA、胆碱、L-赖氨酸盐酸盐、复合维生素和水溶性蛋白质加入步骤1的面团中，继续搅拌，直至物料混合均匀；
步骤3，将步骤2的面团熟化；
步骤4，将熟化后的面团用挂面机做成面条状，将面条烘干即得到挂面。
5.根据权利要求4所述适用于孕妇食用的挂面的制备方法，其特征在于：步骤1中，所述混合物料与水的加入配比为7∶3。
6.根据权利要求4所述适用于孕妇食用的挂面的制备方法，其特征在于：步骤1中，和面的温度为23～27°。
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| CN104323137A (zh) * | 2014-11-17 | 2015-02-04 | 宜垦(天津)农业制品有限公司 | 一种营养面条及其制备方法 |
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| CN102613483A (zh) * | 2012-05-03 | 2012-08-01 | 天津市兴达和平食品有限公司 | 孕妇、乳母膳食营养挂面及其加工方法 |
| CN103385415A (zh) * | 2012-05-10 | 2013-11-13 | 湖南海清食品发展有限责任公司 | 一种赤小豆营养挂面的制备方法 |
| CN104323137A (zh) * | 2014-11-17 | 2015-02-04 | 宜垦(天津)农业制品有限公司 | 一种营养面条及其制备方法 |
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