CN107307291A - 一种营养保健桂花黑米面条 - Google Patents

一种营养保健桂花黑米面条 Download PDF

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CN107307291A
CN107307291A CN201710577737.3A CN201710577737A CN107307291A CN 107307291 A CN107307291 A CN 107307291A CN 201710577737 A CN201710577737 A CN 201710577737A CN 107307291 A CN107307291 A CN 107307291A
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black rice
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严晓武
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Hefei City Brilliant Paddy Rice Industry Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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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    • A23L17/60Edible seaweed
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    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
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    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/39Convolvulaceae (Morning-glory family), e.g. bindweed
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    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • A61K36/63Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
    • AHUMAN NECESSITIES
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    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • A61K36/894Dioscoreaceae (Yam family)
    • A61K36/8945Dioscorea, e.g. yam, Chinese yam or water yam
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    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/51Bifidobacterium
    • A23V2400/513Adolescentes

Abstract

本发明属于面条技术领域,尤其是一种营养保健桂花黑米面条,由以下重量份的原料制成:黑米110~120份、小麦面粉130~140份、新鲜桂花花瓣12~13份、复合益生菌1.3~1.5份、新鲜红薯叶10~11份、山药15~16份、鲜海带8~9份、新鲜菠菜10~11份;本发明形状完整光滑、色泽明亮有光泽、呈浅灰色,桂花香清新淡雅、无异味,口感爽滑细腻、有咬劲、富有弹性、回味甘甜清香,不易断条、不互相黏和,对高血脂、高血糖和贫血的患者有显著的治疗效果。

Description

一种营养保健桂花黑米面条
技术领域
本发明属于面条技术领域,尤其是一种营养保健桂花黑米面条。
背景技术
面条是人们生活中不可缺少的主食之一,随着人们生活水平的不断提高,人们对饮食质量的要求也越来越高,但是作为人们主食之一的面条,不但口感单一,营养保健价值低,而且蒸煮后弹性差、易断裂、易回黏,从而市售面条已经无法满足对生活质量有高需求的人们;因此,发明一种能够有效解决以上问题的面条对面条领域的发展具有重大意义。
发明内容
针对上述问题,本发明旨在提供一种营养保健桂花黑米面条。
本发明通过以下技术方案实现:
一种营养保健桂花黑米面条,由以下重量份的原料制成:黑米110~120份、小麦面粉130~140份、新鲜桂花花瓣12~13份、复合益生菌1.3~1.5份、新鲜红薯叶10~11份、山药15~16份、鲜海带8~9份、新鲜菠菜10~11份。
作为发明进一步的方案:所述的复合益生菌,由以下重量比的益生菌制成:青春双歧杆菌:拉曼乳杆菌:植物乳杆菌:凝固芽孢杆菌=2.2~2.4:4.3~4.5:7.7~7.9:5.1~5.3。
作为发明进一步的方案:一种营养保健桂花黑米面条的制备方法,具体包括以下步骤:
(1)将黑米淘洗干净,浸没于温度为58~60℃的温水中保温浸泡85~90min,滤水捞出,置入温度为-7~-6℃的冷冻箱内恒温冷冻35~40min,取出,置入温度为85~89℃的旋转炒锅内恒温炒制11~13min,研磨至180~190目,得黑米粉;
(2)将山药削皮洗净切块,与洗净的新鲜桂花花瓣和新鲜红薯叶混合粉碎,投入到重量为山药重量7~8倍量的水中大火煮沸后继续文火熬煮44~46min,室温自然冷却,置入温度为39~41℃的发酵箱内恒温发酵38~42h,取出,大火煮沸,室温自然冷却,过70~80目滤布,取滤液,得营养液;
(3)将鲜海带和新鲜菠菜洗净,混合粉碎,置入温度为144~148℃的条件下恒温蒸汽处理22~24min,取出,超微粉碎,置入温度为-18~-17℃的真空冷冻干燥箱中干燥至水分含量为5%~7%,取出,得营养粉;
(4)将小麦面粉、黑米粉、营养液、营养粉和复合益生菌倒入和面机中,调整转速为180~190r/min搅拌12~14min,调整转速为110~120r/min,加入适量温度为43~45℃的水继续搅拌30~32min,置入发酵箱内发酵360~380min,取出,用面条机制成面条,干燥,得营养保健桂花黑米面条;
(5)包装,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的发酵箱内发酵为:先调整发酵箱内温度为38~40℃恒温发酵90~100min、然后调整温度为26~28℃恒温发酵270~280min。
本发明的有益效果:本发明提供的一种营养保健桂花黑米面条,形状完整光滑、色泽明亮有光泽、呈浅灰色,桂花香清新淡雅、无异味,口感爽滑细腻、有咬劲、富有弹性、回味甘甜清香,不易断条、不互相黏和,对高血脂、高血糖和贫血的患者有显著的治疗效果;加入复合益生菌进行发酵,不但有效促进各原料营养成分的析出和相互融合,从而增强其吸收消化率,有效降血脂、降血糖,促进血液循环,提高造血系统的造血功能,增强人体免疫力,而且能够有效增强原料分子之间的聚合能力,增强其韧性和弹性,使其光滑爽口、不回黏。
具体实施方式
下面用具体实施例说明本发明,但并不是对本发明的限制。
实施例1
本发明实施例中,一种营养保健桂花黑米面条,由以下重量份的原料制成:黑米110份、小麦面粉130份、新鲜桂花花瓣12份、复合益生菌1.3份、新鲜红薯叶10份、山药15份、鲜海带8份、新鲜菠菜10份。
作为发明进一步的方案:所述的复合益生菌,由以下重量比的益生菌制成:青春双歧杆菌:拉曼乳杆菌:植物乳杆菌:凝固芽孢杆菌=2.2:4.3:7.7:5.1。
作为发明进一步的方案:一种营养保健桂花黑米面条的制备方法,具体包括以下步骤:
(1)将黑米淘洗干净,浸没于温度为58℃的温水中保温浸泡85min,滤水捞出,置入温度为-7℃的冷冻箱内恒温冷冻35min,取出,置入温度为85℃的旋转炒锅内恒温炒制11min,研磨至180目,得黑米粉;
(2)将山药削皮洗净切块,与洗净的新鲜桂花花瓣和新鲜红薯叶混合粉碎,投入到重量为山药重量7倍量的水中大火煮沸后继续文火熬煮44min,室温自然冷却,置入温度为39℃的发酵箱内恒温发酵38h,取出,大火煮沸,室温自然冷却,过70目滤布,取滤液,得营养液;
(3)将鲜海带和新鲜菠菜洗净,混合粉碎,置入温度为144℃的条件下恒温蒸汽处理22min,取出,超微粉碎,置入温度为-18℃的真空冷冻干燥箱中干燥至水分含量为5%,取出,得营养粉;
(4)将小麦面粉、黑米粉、营养液、营养粉和复合益生菌倒入和面机中,调整转速为180r/min搅拌12min,调整转速为110r/min,加入适量温度为43℃的水继续搅拌30min,置入发酵箱内发酵360min,取出,用面条机制成面条,干燥,得营养保健桂花黑米面条;
(5)包装,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的发酵箱内发酵为:先调整发酵箱内温度为38℃恒温发酵90min、然后调整温度为26℃恒温发酵270min。
实施例2
本发明实施例中,一种营养保健桂花黑米面条,由以下重量份的原料制成:黑米115份、小麦面粉135份、新鲜桂花花瓣12.5份、复合益生菌1.4份、新鲜红薯叶10.5份、山药15.5份、鲜海带8.5份、新鲜菠菜10.5份。
作为发明进一步的方案:所述的复合益生菌,由以下重量比的益生菌制成:青春双歧杆菌:拉曼乳杆菌:植物乳杆菌:凝固芽孢杆菌=2.3:4.4:7.8:5.2。
作为发明进一步的方案:一种营养保健桂花黑米面条的制备方法,具体包括以下步骤:
(1)将黑米淘洗干净,浸没于温度为59℃的温水中保温浸泡88min,滤水捞出,置入温度为-6.5℃的冷冻箱内恒温冷冻38min,取出,置入温度为87℃的旋转炒锅内恒温炒制12min,研磨至185目,得黑米粉;
(2)将山药削皮洗净切块,与洗净的新鲜桂花花瓣和新鲜红薯叶混合粉碎,投入到重量为山药重量7.5倍量的水中大火煮沸后继续文火熬煮45min,室温自然冷却,置入温度为40℃的发酵箱内恒温发酵40h,取出,大火煮沸,室温自然冷却,过75目滤布,取滤液,得营养液;
(3)将鲜海带和新鲜菠菜洗净,混合粉碎,置入温度为146℃的条件下恒温蒸汽处理23min,取出,超微粉碎,置入温度为-17.5℃的真空冷冻干燥箱中干燥至水分含量为6%,取出,得营养粉;
(4)将小麦面粉、黑米粉、营养液、营养粉和复合益生菌倒入和面机中,调整转速为185r/min搅拌13min,调整转速为115r/min,加入适量温度为44℃的水继续搅拌31min,置入发酵箱内发酵370min,取出,用面条机制成面条,干燥,得营养保健桂花黑米面条;
(5)包装,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的发酵箱内发酵为:先调整发酵箱内温度为39℃恒温发酵95min、然后调整温度为27℃恒温发酵275min。
实施例3
本发明实施例中,一种营养保健桂花黑米面条,由以下重量份的原料制成:黑米120份、小麦面粉140份、新鲜桂花花瓣13份、复合益生菌1.5份、新鲜红薯叶11份、山药16份、鲜海带9份、新鲜菠菜11份。
作为发明进一步的方案:所述的复合益生菌,由以下重量比的益生菌制成:青春双歧杆菌:拉曼乳杆菌:植物乳杆菌:凝固芽孢杆菌=2.4:4.5:7.9:5.3。
作为发明进一步的方案:一种营养保健桂花黑米面条的制备方法,具体包括以下步骤:
(1)将黑米淘洗干净,浸没于温度为60℃的温水中保温浸泡90min,滤水捞出,置入温度为-6℃的冷冻箱内恒温冷冻40min,取出,置入温度为89℃的旋转炒锅内恒温炒制13min,研磨至190目,得黑米粉;
(2)将山药削皮洗净切块,与洗净的新鲜桂花花瓣和新鲜红薯叶混合粉碎,投入到重量为山药重量8倍量的水中大火煮沸后继续文火熬煮46min,室温自然冷却,置入温度为41℃的发酵箱内恒温发酵42h,取出,大火煮沸,室温自然冷却,过80目滤布,取滤液,得营养液;
(3)将鲜海带和新鲜菠菜洗净,混合粉碎,置入温度为148℃的条件下恒温蒸汽处理24min,取出,超微粉碎,置入温度为-17℃的真空冷冻干燥箱中干燥至水分含量为7%,取出,得营养粉;
(4)将小麦面粉、黑米粉、营养液、营养粉和复合益生菌倒入和面机中,调整转速为190r/min搅拌14min,调整转速为120r/min,加入适量温度为45℃的水继续搅拌32min,置入发酵箱内发酵380min,取出,用面条机制成面条,干燥,得营养保健桂花黑米面条;
(5)包装,贴标签,得成品。
作为发明进一步的方案:步骤(4)所述的发酵箱内发酵为:先调整发酵箱内温度为40℃恒温发酵100min、然后调整温度为28℃恒温发酵280min。
随机选择18~65岁的受试者80位,随机分为4组,每组20人,对煮熟后的实施例营养保健桂花黑米面条和对比例市售普通面条进行感官评定,每项满分为100分,最后得分为平均分,实施例营养保健桂花黑米面条和对比例市售普通面条的感官评定见表1:
表1 实施例营养保健桂花黑米面条和对比例市售普通面条的感官评定
项目 实施例1 实施例2 实施例3 对比例
外观 95 95 96 74
香味 97 97 97 70
口感 96 97 96 71
组织 96 96 96 70
从表1的结果可以看出,实施例的营养保健桂花黑米面条,形状完整光滑、色泽明亮有光泽、呈浅灰色,桂花香清新淡雅、无异味,口感爽滑细腻、有咬劲、富有弹性、回味甘甜清香,不易断条、不互相黏和,得到广大消费者的喜爱。
实施例营养保健桂花黑米面条和对比例市售普通面条的营养保健效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重。
随机选择高血脂、高血糖和贫血的患者各200名,随机分为2组,每组100名,所有患者受试前3天停用所有药物,实施例和对比例组每人每天食用该组煮熟后的面条200克,受试时间为25天,实施例营养保健桂花黑米面条和对比例市售普通面条的营养保健效果见表2:
表2实施例营养保健桂花黑米面条和对比例市售普通面条的营养保健效果
从表2的结果可以看出,实施例营养保健桂花黑米面条分别经多种疾病的患者食用后,能够有效抑制多种疾病,减轻疾病症状,其有效率明显高于对比例,说明本发明提供的营养保健桂花黑米面条具有良好的营养保健效果。

Claims (4)

1.一种营养保健桂花黑米面条,其特征在于,由以下重量份的原料制成:黑米110~120份、小麦面粉130~140份、新鲜桂花花瓣12~13份、复合益生菌1.3~1.5份、新鲜红薯叶10~11份、山药15~16份、鲜海带8~9份、新鲜菠菜10~11份。
2.根据权利要求1所述的营养保健桂花黑米面条,其特征在于,所述的复合益生菌,由以下重量比的益生菌制成:青春双歧杆菌:拉曼乳杆菌:植物乳杆菌:凝固芽孢杆菌=2.2~2.4:4.3~4.5:7.7~7.9:5.1~5.3。
3.根据权利要求1或2所述的营养保健桂花黑米面条的制备方法,其特征在于,具体包括以下步骤:
(1)将黑米淘洗干净,浸没于温度为58~60℃的温水中保温浸泡85~90min,滤水捞出,置入温度为-7~-6℃的冷冻箱内恒温冷冻35~40min,取出,置入温度为85~89℃的旋转炒锅内恒温炒制11~13min,研磨至180~190目,得黑米粉;
(2)将山药削皮洗净切块,与洗净的新鲜桂花花瓣和新鲜红薯叶混合粉碎,投入到重量为山药重量7~8倍量的水中大火煮沸后继续文火熬煮44~46min,室温自然冷却,置入温度为39~41℃的发酵箱内恒温发酵38~42h,取出,大火煮沸,室温自然冷却,过70~80目滤布,取滤液,得营养液;
(3)将鲜海带和新鲜菠菜洗净,混合粉碎,置入温度为144~148℃的条件下恒温蒸汽处理22~24min,取出,超微粉碎,置入温度为-18~-17℃的真空冷冻干燥箱中干燥至水分含量为5%~7%,取出,得营养粉;
(4)将小麦面粉、黑米粉、营养液、营养粉和复合益生菌倒入和面机中,调整转速为180~190r/min搅拌12~14min,调整转速为110~120r/min,加入适量温度为43~45℃的水继续搅拌30~32min,置入发酵箱内发酵360~380min,取出,用面条机制成面条,干燥,得营养保健桂花黑米面条;
(5)包装,贴标签,得成品。
4.根据权利要求3所述的营养保健桂花黑米面条的制备方法,其特征在于,步骤(4)所述的发酵箱内发酵为:先调整发酵箱内温度为38~40℃恒温发酵90~100min、然后调整温度为26~28℃恒温发酵270~280min。
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