CN108013344A - 蓝莓复合营养早餐 - Google Patents
蓝莓复合营养早餐 Download PDFInfo
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- CN108013344A CN108013344A CN201711276241.9A CN201711276241A CN108013344A CN 108013344 A CN108013344 A CN 108013344A CN 201711276241 A CN201711276241 A CN 201711276241A CN 108013344 A CN108013344 A CN 108013344A
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- grain
- blueberry
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- compound nutritional
- mango
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Classifications
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- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
本发明公开了一种蓝莓复合营养早餐，由以下各物质组成：小米、蚕豆、麦麸、红薯、蓝莓、苹果、樱桃、芒果、西兰花、白菜、菠菜、核桃仁、食用鱼粉；上述蓝莓复合营养早餐集合了谷物、蔬菜和水果，其涵盖的种类多，为人体提供了一天所需的维生素、矿物质、膳食纤维、不饱和脂肪酸、蛋白质等多种营养成分。其能够改善人体机能，促进人体的消化吸收，并且能够防止生活节奏快的人群出现的便秘、消化不良、视力低下、免疫力下降等症状，同时能够为其补充足够的营养，增强机体免疫力，该配方的蓝莓复合营养早餐还特别适合孕产妇、老年人等特殊体质的人群。
Description
技术领域
本发明涉及食品制备技术领域，更具体地，涉及一种蓝莓复合营养早餐。
背景技术
蓝莓属杜鹃花科植物，多年生灌木小浆果果树，因果实呈蓝色，故称为蓝莓。
蓝莓果实中含有丰富的营养成分，具有防止脑神经老化、保护视力、强心、抗癌、软化血管、增强人机体免疫等功能，营养成分高。
其中由于蓝莓富含花青素，具有活化视网膜功效，可以强化视力，防止眼球疲劳而备受瞩目，蓝莓果实中除了常规的糖、酸和Vc外，富含VE、VA、VB、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的K、Fe、Zn、Ca等矿质元素。据报道果实中花青苷色素含量高达163mg/100g，鲜果VE含量9.3L|g/100g鲜果，是其他水果如苹果、葡萄的几倍甚至几十倍。总氨基酸含量0.254％，比氨基酸含量丰富的山楂还高。蓝莓具有极强的药用价值及营养保健功能，是世界粮农组织推荐的五大健康水果之一。
随着人们生活水平的不断提高，消费者对于食品，特别是功能食品，或者保健食品越来越关注，鉴于蓝莓果实极强的药用价值和营养保健功能，越来越多的保健食品中都添加蓝莓或者跟蓝莓相关的物质，
早餐是一日三餐之首，有着及其重要的地位和作用，早餐问题关乎民生，与个人健康息息相关，由于人们节奏加快，很多人来不及有足够的时间吃早餐，由此应运而生了一些简单易食的营养早餐，然而目前的营养早餐品种和功能较为单一，试用人群窄，不能满足一些特殊需求的人群。
发明内容
根据本发明的一个方面，提供了一种蓝莓复合营养早餐，以解决上述技术问题的至少一个。
本发明首先提供了一种蓝莓复合营养早餐，由以下各物质组成：小米、蚕豆、麦麸、红薯、蓝莓、苹果、樱桃、芒果、西兰花、白菜、菠菜、核桃仁、食用鱼粉。
小米含蛋白质，比大米高，且富含维生素B1、B12等，具有防止消化不良及抗神经炎和预防脚气病的功效；小米还具有防止反胃的功效，小米具有滋阴养血的功能，可以使产妇虚寒的体质得到调养，帮助产妇恢复体力，同时小米也具有减轻皱纹、色斑和色素沉着的功效。
蚕豆富含蛋白质，尤其含有磷和钾，特别适合老人、考试期间学生、脑力工作者、高胆固醇和便秘者食用。
麦麸含有丰富的膳食纤维，是人体必需的营养元素，可提高食物中的纤维成分，可改善大便秘结的情况，同时能够使血清胆固醇下降，预防结肠及直肠癌，降低血液中雌激素的含量，可预防乳腺癌。
红薯能够保持血管弹性，其富含的纤维素和果胶具有阻止糖分转化为脂肪的特殊功能，因此也是一种理想的减肥食品，同时它还有丰富的β-胡萝卜素是一种有效的抗氧化剂，有助于清除体内的自由基。
苹果是美容佳品，苹果中营养成分可溶性大，其含有铜、碘、锰、锌、钾等元素，可以使皮肤润滑柔嫩，苹果中还富含维生素C，是心血管、心脏病患者的健康元素。
樱桃可以缓解贫血，其营养丰富，具有调中益气、健脾和胃，祛风湿的功效，对食欲不振、消化不良、风湿身痛均有益处，经常使用樱桃还能够养颜驻容，使得皮肤红润嫩白，去皱消斑。
芒果具有清肠胃的功效，且含有的大量维生素A具有防癌，抗癌的作用，它还能够防治高血压、动脉硬化，促进排便，对便秘也有一定的好处。
西兰花营养成分含量高，且矿物质全面，钙、磷、铁、钾、锌、锰等含量也很丰富，其补肾填精、健脑壮骨、补脾和胃，还能防止血小板凝结，因而减少患心脏病和中风的危险。
白菜富含维生素C、维生素B2，其微量元素能够增加机体对感染的抵抗力，用于坏血病，牙龈出血和各种慢性传染病的防治，白菜中含有的纤维素可增强肠胃蠕动，帮助消化和排泄，具有清热除烦、解渴利尿、通利肠胃、清肺热之效。
菠菜富含胡萝卜素、维生素C、维生素K、矿物质(钙质、铁质等)、辅酶Q10等营养元素，能通肠导便，防治痔疮，促进生长发育，增强抗病能力，促进人体新陈代谢和延缓衰老。
核桃仁具有健脑防老，净化血液，降低胆固醇的功效，其含有较多的蛋白质和人体必需的不饱和脂肪酸，能够防止动脉硬化，润肺、保护肝脏并具有润燥滑肠等功效。
食用鱼粉则是为该蓝莓复合营养早餐提供优质和足够的的蛋白质来源。
本发明上述蓝莓复合营养早餐集合了谷物、蔬菜和水果，其涵盖的种类多，为人体提供了一天所需的维生素、矿物质、膳食纤维、不饱和脂肪酸、蛋白质等多种营养成分。其能够改善人体机能，促进人体的消化吸收，并且能够防止生活节奏快的人群出现的便秘、消化不良、视力低下、免疫力下降等症状，还能够为其补充足够的营养，增强机体免疫力，使食用者气色好，精神焕发，该配方的蓝莓复合营养早餐还特别适合孕产妇、老年人等特殊体质的人群，方便行动不便者食用。
在一些实施方式中，该蓝莓复合营养早餐由以下重量份数的各物质组成：10～20份小米、3～5份蚕豆、8～10份麦麸、3～5份红薯、15～25份蓝莓、5～7份苹果、2～3份樱桃、2～3份芒果、4～6份西兰花、2～3份白菜、4～6份菠菜、5～8份核桃仁、8～10份食用鱼粉。
该蓝莓复合营养早餐的含水量很大程度上影响着早餐的存放、营养和口感，以及即食性，经研究和筛选，本发明所述蓝莓复合营养早餐的含水量在2～3％时，其在存放、营养和口感和即食性上能够达到最佳。
根据本发明的另一个方面，还提供上述蓝莓复合营养早餐的制备方法，包括以下步骤：
(1)将小米、蚕豆、麦麸、核桃仁、红薯烤熟后，放入粉碎机内粉碎后过10～20目筛子分别制成小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒；
(2)将处理后的西兰花、白菜、菠菜绞碎成泥，分别制成西兰花泥、白菜泥、菠菜泥；
(3)将小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒、西兰花泥、白菜泥、菠菜泥按比例混合后，在水蒸气的作用下，将混合后的物料在容器内吸水、糊化进行混合调理，混合的时间为3～5min，温度为80～85℃，且控制混合后物料的含水量为10～12％，将混合调理后的物料进行挤压膨化，切割成型、烘烤干燥；
(4)将蓝莓、苹果、樱桃、芒果经杀青后切粒，再经脱水干燥后制得蓝莓粒、苹果粒、樱桃粒和芒果粒；
(5)将步骤(3)烘烤干燥后的物料与步骤(4)获得的蓝莓粒、苹果粒、樱桃粒、芒果粒和食用鱼粉混合即得蓝莓复合营养早餐。
本发明上述制备方法中，步骤(1)通常是用烤箱将小米、蚕豆、麦麸和红薯烤熟。
另外，上述制备方法中，步骤(4)脱水干燥之前先对蓝莓、苹果、樱桃和芒果清洗干净并去核，脱水干燥为常规存在的工艺。
在一些实施方式中，步骤(4)是将苹果粒、青梅粒、梨粒采用蒸汽杀青，蒸汽的温度为105～115℃，杀青时间为30s～60s。
在一些实施方式中，步骤(3)挤压膨化时挤压温度为160～170℃，螺杆转速为100～110r/min。
在一些实施方式中，步骤(4)经切割后的苹果粒、芒果粒的粒径为0.8～1.2cm，经切割后的樱桃粒和蓝莓粒的粒径为0.3～0.5cm。
在一些实施方式中，步骤(3)混合调理时，水蒸气的蒸汽压为0.5MPa。
为了保证本发明所述蓝莓复合营养早餐中各个原料的营养成分不被破坏，本发明除了将蔬菜绞碎成泥外，其他均熟化后粉碎成粒，而不是制成粉末状，这样是为了保留各个原料中的营养，且方便储存和食用。
根据本发明的另一个方面，还提供一种上述蓝莓复合营养早餐的食用方法，即用开水冲调，或者热牛奶冲调，或者加入水中煮制5～10min即可。
具体实施方式
下面结合实施例对本发明作进一步详细的说明。
实施例1
蓝莓复合营养早餐，由以下重量份数的各物质组成：10份小米、3份蚕豆、8份麦麸、3份红薯、15份蓝莓、5份苹果、2份樱桃、2份芒果、4份西兰花、2份白菜、4份菠菜、5份核桃仁、8份食用鱼粉。
该蓝莓复合营养早餐的制备方法包括以下步骤：
(1)将10份小米、3份蚕豆、8份麦麸、5份核桃仁、3份红薯用烤箱烤熟后，放入粉碎机内粉碎，过10目筛子分别制成小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒；
(2)将4份西兰花、2份白菜、4份菠菜清洗，摘取可食用部分绞碎成泥，分别制成西兰花泥、白菜泥、菠菜泥；
(3)将小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒、西兰花泥、白菜泥、菠菜泥混合后，在水蒸气(0.5MPa)的作用下，将混合后的物料在预调制器内吸水、糊化进行混合调理，混合的时间为3min，温度为80℃，且控制混合后物料的含水量为10％，将混合调理后的物料进行挤压膨化(挤压温度为160℃，螺杆转速为100r/min)，切割成型、烘烤干燥；
(4)将蓝莓、苹果、樱桃、芒果经杀青后切粒(经切割后的苹果粒、芒果粒的粒径为0.8cm，经切割后的樱桃粒和蓝莓粒的粒径为0.3cm)，再经脱水干燥后制得蓝莓粒、苹果粒、樱桃粒和芒果粒；
(5)将步骤(3)烘烤干燥后的物料与步骤(4)获得的蓝莓粒、苹果粒、樱桃粒、芒果粒和食用鱼粉混合，并控制混合后的含水量为2％(混合后若含水量较高可以再次进行干燥至含水量为2％)，即得蓝莓复合营养早餐。
实施例2
蓝莓复合营养早餐，由以下重量份数的各物质组成：15份小米、4份蚕豆、9份麦麸、4份红薯、20份蓝莓、6份苹果、2.5份樱桃、2.5份芒果、5份西兰花、2.5份白菜、5份菠菜、6.5份核桃仁、9份食用鱼粉。
该蓝莓复合营养早餐的制备方法包括以下步骤：
(1)将15份小米、4份蚕豆、9份麦麸、6.5份核桃仁、4份红薯用烤箱烤熟后，放入粉碎机内粉碎过15目筛子分别制成小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒；
(2)将5份西兰花、2.5份白菜、5份菠菜清洗，摘取可食用部分后绞碎成泥，分别制成西兰花泥、白菜泥、菠菜泥；
(3)将小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒、西兰花泥、白菜泥、菠菜泥混合后，在水蒸气(0.5MPa)的作用下，将混合后的物料在预调制器内吸水、糊化进行混合调理，混合的时间为4min，温度为83℃，且控制混合后物料的含水量为11％，将混合调理后的物料进行挤压膨化(挤压温度为165℃，螺杆转速为105r/min)，切割成型、烘烤干燥；
(4)将蓝莓、苹果、樱桃、芒果经杀青后切粒(经切割后的苹果粒、芒果粒的粒径为1.0cm，经切割后的樱桃粒和蓝莓粒的粒径为0.4cm)，经脱水干燥后制得蓝莓粒、苹果粒、樱桃粒和芒果粒；
(5)将步骤(3)烘烤干燥后的物料与步骤(4)获得的蓝莓粒、苹果粒、樱桃粒、芒果粒和食用鱼粉混合，并控制混合后的含水量为2.5％(混合后若含水量较高可以再次进行干燥至含水量为2.5％)，即得蓝莓复合营养早餐。
实施例3
蓝莓复合营养早餐，由以下重量份数的各物质组成：20份小米、5份蚕豆、10份麦麸、5份红薯、25份蓝莓、7份苹果、3份樱桃、3份芒果、6份西兰花、3份白菜、6份菠菜、8份核桃仁、10份食用鱼粉。
该蓝莓复合营养早餐的制备方法包括以下步骤：
(1)将20份小米、5份蚕豆、10份麦麸、8份核桃仁、5份红薯用烤箱烤熟后，放入粉碎机内粉碎过20目筛子分别制成小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒；
(2)将6份西兰花、3份白菜、6份菠菜清洗，摘取可食用部分绞碎成泥，分别制成西兰花泥、白菜泥、菠菜泥；
(3)将小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒、西兰花泥、白菜泥、菠菜泥混合后，在水蒸气(0.5MPa)的作用下，将混合后的物料在预调制器内吸水、糊化进行混合调理，混合的时间为5min，温度为85℃，且控制混合后物料的含水量为12％，将混合调理后的物料进行挤压膨化(挤压温度为170℃，螺杆转速为110r/min)，切割成型、烘烤干燥；
(4)将蓝莓、苹果、樱桃、芒果经杀青后切粒(经切割后的苹果粒、芒果粒的粒径为1.2cm，经切割后的樱桃粒和蓝莓粒的粒径为0.5cm)，经脱水干燥后制得蓝莓粒、苹果粒、樱桃粒和芒果粒；
(5)将步骤(3)烘烤干燥后的物料与步骤(4)获得的蓝莓粒、苹果粒、樱桃粒、芒果粒和食用鱼粉混合，并控制混合后的含水量为3％(混合后若含水量较高可以再次进行干燥至含水量为3％)，即得蓝莓复合营养早餐。
以上所述的仅是本发明的一些实施方式。对于本领域的普通技术人员来说，在不脱离本发明创造构思的前提下，还可以做出若干变形和改进，这些都属于本发明的保护范围。
Claims (6)
1.一种蓝莓复合营养早餐，其特征在于，由以下各物质组成：小米、蚕豆、麦麸、红薯、蓝莓、苹果、樱桃、芒果、西兰花、白菜、菠菜、核桃仁、食用鱼粉。
2.根据权利要求1所述的蓝莓复合营养早餐，其特征在于，由以下重量份数的各物质组成：10～20份小米、3～5份蚕豆、8～10份麦麸、3～5份红薯、15～25份蓝莓、5～7份苹果、2～3份樱桃、2～3份芒果、4～6份西兰花、2～3份白菜、4～6份菠菜、5～8份核桃仁、8～10份食用鱼粉。
3.根据权利要求1或2所述的蓝莓复合营养早餐，其特征在于，所述蓝莓复合营养早餐的含水量为2～3％。
4.权利要求3所述的蓝莓复合营养早餐的制备方法，其特征在于，包括以下步骤：
(1)将小米、蚕豆、麦麸、核桃仁、红薯烤熟后，放入粉碎机内粉碎后过10～20目筛子分别制成小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒；
(2)将处理后的西兰花、白菜、菠菜绞碎成泥，分别制成西兰花泥、白菜泥、菠菜泥；
(3)将小米粒、蚕豆粒、麦麸碎、核桃仁粒、红薯粒、西兰花泥、白菜泥、菠菜泥按比例混合后，在水蒸气的作用下，将混合后的物料在容器内吸水、糊化进行混合调理，混合的时间为3～5min，温度为80～85℃，且控制混合后物料的含水量为10～12％，将混合调理后的物料进行挤压膨化，切割成型、烘烤干燥；
(4)将蓝莓、苹果、樱桃、芒果经杀青后切粒，再经脱水干燥后制得蓝莓粒、苹果粒、樱桃粒和芒果粒；
(5)将步骤(3)烘烤干燥后的物料与步骤(4)获得的蓝莓粒、苹果粒、樱桃粒、芒果粒和食用鱼粉混合即得蓝莓复合营养早餐。
5.根据权利要求4所述的蓝莓复合营养早餐的制备方法，其特征在于，步骤(3)挤压膨化时挤压温度为160～170℃，螺杆转速为100～110r/min。
6.根据权利要求4所述的蓝莓复合营养早餐的制备方法，其特征在于，步骤(4)经切割后的苹果粒、芒果粒的粒径为0.8～1.2cm，经切割后的樱桃粒和蓝莓粒的粒径为0.3～0.5cm。
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| CN103125854A (zh) * | 2013-03-14 | 2013-06-05 | 四川大学 | 一种青稞营养粉及其生产方法 |
| CN106387641A (zh) * | 2016-09-06 | 2017-02-15 | 湖南益百年健康科技有限公司 | 一种促进儿童智力和视力发育的全营养早餐及其制备方法 |
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| CN103125854A (zh) * | 2013-03-14 | 2013-06-05 | 四川大学 | 一种青稞营养粉及其生产方法 |
| CN106387641A (zh) * | 2016-09-06 | 2017-02-15 | 湖南益百年健康科技有限公司 | 一种促进儿童智力和视力发育的全营养早餐及其制备方法 |
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