CN108077736A - 一种营养美味米线及其制备方法 - Google Patents
一种营养美味米线及其制备方法 Download PDFInfo
- Publication number
- CN108077736A CN108077736A CN201711491170.4A CN201711491170A CN108077736A CN 108077736 A CN108077736 A CN 108077736A CN 201711491170 A CN201711491170 A CN 201711491170A CN 108077736 A CN108077736 A CN 108077736A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- rice noodles
- nutrition
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 62
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 62
- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 39
- 230000035764 nutrition Effects 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 134
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 20
- 229960003786 inosine Drugs 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 19
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 19
- 240000008042 Zea mays Species 0.000 claims abstract description 19
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 19
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 19
- 235000005822 corn Nutrition 0.000 claims abstract description 19
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 229920002907 Guar gum Polymers 0.000 claims abstract description 18
- 210000004317 gizzard Anatomy 0.000 claims abstract description 18
- 235000010417 guar gum Nutrition 0.000 claims abstract description 18
- 239000000665 guar gum Substances 0.000 claims abstract description 18
- 229960002154 guar gum Drugs 0.000 claims abstract description 18
- 235000012054 meals Nutrition 0.000 claims abstract description 18
- 239000012528 membrane Substances 0.000 claims abstract description 18
- 229920001592 potato starch Polymers 0.000 claims abstract description 18
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 17
- 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 17
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000005487 catechin Nutrition 0.000 claims abstract description 17
- 229950001002 cianidanol Drugs 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 16
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 241001061264 Astragalus Species 0.000 claims abstract description 15
- 235000006533 astragalus Nutrition 0.000 claims abstract description 15
- 210000004233 talus Anatomy 0.000 claims abstract description 15
- 244000163122 Curcuma domestica Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 9
- 230000007480 spreading Effects 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 244000276331 Citrus maxima Species 0.000 claims description 7
- 235000001759 Citrus maxima Nutrition 0.000 claims description 7
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 240000001008 Dimocarpus longan Species 0.000 claims description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims description 7
- 244000183278 Nephelium litchi Species 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims 2
- 235000003373 curcuma longa Nutrition 0.000 claims 2
- 235000013976 turmeric Nutrition 0.000 claims 2
- 240000008790 Musa x paradisiaca Species 0.000 claims 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims 1
- 235000014375 Curcuma Nutrition 0.000 abstract description 16
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 abstract description 16
- 238000009835 boiling Methods 0.000 abstract description 6
- 239000008369 fruit flavor Substances 0.000 abstract description 6
- 235000014102 seafood Nutrition 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 230000010354 integration Effects 0.000 abstract description 5
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 abstract 1
- 229930010555 Inosine Natural products 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 241000407170 Curcuma Species 0.000 description 15
- 230000000694 effects Effects 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 239000009636 Huang Qi Substances 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种营养美味米线及其制备方法，所述米线其原料包括：大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉、水果粉、鸡内金、姜黄粉、海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶、5′‑肌苷酸二钠、海洋寡糖、黄芪多糖、儿茶素。本发明提出的一种营养美味米线，其营养丰富，将果香味与海鲜味有效融合，口感美味，易引发食欲，同时复水性好，耐蒸煮，保质期长。
Description
技术领域
本发明涉及食品技术领域，尤其涉及一种营养美味米线及其制备方法。
背景技术
米线作为一种快餐食品，因其食用方便而深受消费者喜爱。现代的米粉，由于机械化制作的带入，与传统方法制作上有所区别。虽然市场上也有多种米粉销售，但是不同的原料制作的米粉其营养价值不同，其口感各有所异。为满足市场需求，有待开发出更多不同的原料制作的米粉，以满足不同需求群体的需要。
发明内容
基于背景技术存在的技术问题，本发明提出了一种营养美味米线，其营养丰富，将果香味与海鲜味有效融合，口感美味，易引发食欲，同时复水性好，耐蒸煮，保质期长。
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉80-120份、甘薯淀粉15-35份、脱脂玉米粉20-35份、富硒小麦粉4-8份、水果粉6-12份、鸡内金0.05-0.15份、姜黄粉1-2份、海藻酸钠0.8-1.5份、葡萄糖酸内酯0.5-1.5份、麦芽糊精0.1-0.3份、瓜尔豆胶0.1-0.3份、5′-肌苷酸二钠0.2-0.4份、海洋寡糖0.25-0.5份、黄芪多糖0.1-0.2份、儿茶素0.02-0.08份。
优选地，水果粉的原料按重量份包括：香蕉粉4-8份、柚子粉2-5份、柠檬粉2-5份、荔枝粉2-4份、龙眼粉1-3份。
优选地，水果粉的粒度为80-120目。
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到营养美味米线。
优选地，S1中，将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与50-60℃温水混合，搅拌加热至糊状，得到物料A。
优选地，S2中，物料B中含水量为70-80wt％。
优选地，S3中，粉团含水量为40-50％，粉团温度为55-60℃。
优选地，S4中，摊凉温度为5-10℃。
其营养丰富，将果香味与海鲜味有效融合，口感美味，易引发食欲，同时复水性好，耐蒸煮，保质期长。
本发明中通过选用大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉、水果粉、鸡内金、姜黄粉、海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶、5′-肌苷酸二钠、海洋寡糖、黄芪多糖、儿茶素，各物料相互配合，其营养丰富，将果香味与海鲜味有效融合，口感美味，易引发食欲，同时复水性好，耐蒸煮，保质期长。其中，大米粉、甘薯淀粉、脱脂玉米粉和富硒小麦粉配合，营养丰富且均衡，其富含丰富的植物蛋白、维生素及微量元素等营养物质，能为人体及时补充能量与营养；水果粉选用香蕉粉、柚子粉、柠檬粉、荔枝粉和龙眼粉，有效改善本发明米线营养结构，增加米线中维生素、膳食纤维及微量元素含量，提高本发明米线保健效果，同时赋予本发明米线独特的果香味，而添加的5′-肌苷酸二钠具有独特的海鲜味，水果粉与5′-肌苷酸二钠配合，将果香味与海鲜味有效融合，呈味久，口感美味，减少或避免蒸煮时调料的使用，简化蒸煮，同时其独特气味易引发人们食欲；将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，提高了鸡内金、姜黄粉和5′-肌苷酸二钠在本发明中的分散性及性能稳定性，海藻酸钠、葡萄糖酸内酯、麦芽糊精和瓜尔豆胶三者相互配合，具有协同作用，有效改善本制品的糊化过程，提高本制品中各原料的分散性与内部组织的均一性，同时赋予本制品具有良好的弹韧性、保湿性与表面光滑性，再与姜黄粉配合，具有一定的防霉变效果，延长本制品的贮存时间；海洋寡糖、黄芪多糖和儿茶素配合作为功能性物质，进一步提高本发明制品保健效果，改善人体体质，增强人体免疫力，同时与姜黄粉配合，进一步提高本发明制品性能稳定性。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉80份、甘薯淀粉35份、脱脂玉米粉20份、富硒小麦粉8份、水果粉6份、鸡内金0.15份、姜黄粉1份、海藻酸钠1.5份、葡萄糖酸内酯0.5份、麦芽糊精0.3份、瓜尔豆胶0.1份、5′-肌苷酸二钠0.2份、海洋寡糖0.5份、黄芪多糖0.1份、儿茶素0.08份。
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到营养美味米线。
实施例2
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉120份、甘薯淀粉15份、脱脂玉米粉35份、富硒小麦粉4份、水果粉12份、鸡内金0.05份、姜黄粉2份、海藻酸钠0.8份、葡萄糖酸内酯1.5份、麦芽糊精0.1份、瓜尔豆胶0.3份、5′-肌苷酸二钠0.4份、海洋寡糖0.25份、黄芪多糖0.2份、儿茶素0.02份。
其中，水果粉的原料按重量份包括：香蕉粉8份、柚子粉2份、柠檬粉5份、荔枝粉2份、龙眼粉3份；水果粉的粒度为80目；
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与60℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到含水量为80wt％的物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到含水量为40％，温度为55℃的粉团；
S4、将粉团挤压成型后在5℃温度条件下摊凉，得到营养美味米线。
实施例3
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉100份、甘薯淀粉26份、脱脂玉米粉28份、富硒小麦粉6份、水果粉9份、鸡内金0.1份、姜黄粉1.5份、海藻酸钠1.2份、葡萄糖酸内酯1份、麦芽糊精0.2份、瓜尔豆胶0.2份、5′-肌苷酸二钠0.3份、海洋寡糖0.4份、黄芪多糖0.15份、儿茶素0.05份。
其中，水果粉的原料按重量份包括：香蕉粉4份、柚子粉5份、柠檬粉2份、荔枝粉4份、龙眼粉1份；水果粉的粒度为120目；
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与50℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到含水量为70wt％的物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到含水量为50％，温度为60℃的粉团；
S4、将粉团挤压成型后在10℃温度条件下摊凉，得到营养美味米线。
实施例4
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉90份、甘薯淀粉20份、脱脂玉米粉25份、富硒小麦粉5份、水果粉7.2份、鸡内金0.08份、姜黄粉1.2份、海藻酸钠1份、葡萄糖酸内酯0.7份、麦芽糊精0.15份、瓜尔豆胶0.15份、5′-肌苷酸二钠0.24份、海洋寡糖0.35份、黄芪多糖0.12份、儿茶素0.04份。
其中，水果粉的原料按重量份包括：香蕉粉6份、柚子粉3份、柠檬粉3.5份、荔枝粉3份、龙眼粉2份；水果粉的粒度为100目；
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与55℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到含水量为75wt％的物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到含水量为46％，温度为58℃的粉团；
S4、将粉团挤压成型后在8℃温度条件下摊凉，得到营养美味米线。
实施例5
本发明提出的一种营养美味米线，其原料按重量份包括：大米粉110份、甘薯淀粉30份、脱脂玉米粉32份、富硒小麦粉6.5份、水果粉10份、鸡内金0.12份、姜黄粉1.2份、海藻酸钠1.25份、葡萄糖酸内酯0.8份、麦芽糊精0.22份、瓜尔豆胶0.25份、5′-肌苷酸二钠0.24份、海洋寡糖0.4份、黄芪多糖0.12份、儿茶素0.06份。
其中，水果粉的原料按重量份包括：香蕉粉7份、柚子粉3份、柠檬粉3份、荔枝粉3份、龙眼粉2份；水果粉的粒度为110目；
本发明还提出的一种营养美味米线的制备方法，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与58℃温水混合，搅拌加热至糊状，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到含水量为78wt％的物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到含水量为42％，温度为56℃的粉团；
S4、将粉团挤压成型后在9℃温度条件下摊凉，得到营养美味米线。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (8)
1.一种营养美味米线，其特征在于，其原料按重量份包括：大米粉80-120份、甘薯淀粉15-35份、脱脂玉米粉20-35份、富硒小麦粉4-8份、水果粉6-12份、鸡内金0.05-0.15份、姜黄粉1-2份、海藻酸钠0.8-1.5份、葡萄糖酸内酯0.5-1.5份、麦芽糊精0.1-0.3份、瓜尔豆胶0.1-0.3份、5′-肌苷酸二钠0.2-0.4份、海洋寡糖0.25-0.5份、黄芪多糖0.1-0.2份、儿茶素0.02-0.08份。
2.根据权利要求1所述营养美味米线，其特征在于，水果粉的原料按重量份包括：香蕉粉4-8份、柚子粉2-5份、柠檬粉2-5份、荔枝粉2-4份、龙眼粉1-3份。
3.根据权利要求1或2所述营养美味米线，其特征在于，水果粉的粒度为80-120目。
4.一种根据权利要求1-3中任一项所述营养美味米线的制备方法，其特征在于，包括以下步骤：
S1、将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与温水混合，搅拌加热，得到物料A；
S2、将海藻酸钠、葡萄糖酸内酯、麦芽糊精、瓜尔豆胶与水混合，然后加入鸡内金、姜黄粉和5′-肌苷酸二钠，得到物料B；
S3、将物料A与物料B、水果粉、海洋寡糖、黄芪多糖、儿茶素混合搅拌，得到粉团；
S4、将粉团挤压成型后摊凉，得到营养美味米线。
5.根据权利要求1-4中任一项所述营养美味米线的制备方法，其特征在于，S1中，将大米粉、甘薯淀粉、脱脂玉米粉、富硒小麦粉与50-60℃温水混合，搅拌加热至糊状，得到物料A。
6.根据权利要求1-5中任一项所述营养美味米线的制备方法，其特征在于，S2中，物料B中含水量为70-80wt％。
7.根据权利要求1-6中任一项所述营养美味米线的制备方法，其特征在于，S3中，粉团含水量为40-50％，粉团温度为55-60℃。
8.根据权利要求1-7中任一项所述营养美味米线的制备方法，其特征在于，S4中，摊凉温度为5-10℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711491170.4A CN108077736A (zh) | 2017-12-30 | 2017-12-30 | 一种营养美味米线及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711491170.4A CN108077736A (zh) | 2017-12-30 | 2017-12-30 | 一种营养美味米线及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077736A true CN108077736A (zh) | 2018-05-29 |
Family
ID=62180170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711491170.4A Pending CN108077736A (zh) | 2017-12-30 | 2017-12-30 | 一种营养美味米线及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077736A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854474A (zh) * | 2020-06-30 | 2021-12-31 | 泗洪县粮食行业协会 | 一种富硒粳米米线的制作方法 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007774A (ko) * | 2014-06-27 | 2016-01-21 | 농업회사법인 주식회사 오색미면 | 오색 쌀국수 제조방법 |
| CN105918807A (zh) * | 2016-05-17 | 2016-09-07 | 广西味之坊食品科技有限公司 | 一种西柚营养米粉 |
| CN107198100A (zh) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | 一种具有果香味米线 |
| CN107319279A (zh) * | 2017-06-14 | 2017-11-07 | 安徽省富邦天成食品有限公司 | 一种爽口滑嫩营养米线 |
| CN107361292A (zh) * | 2017-07-28 | 2017-11-21 | 安徽省陶寓米业有限公司 | 一种营养促消化米线 |
| CN107361290A (zh) * | 2017-06-14 | 2017-11-21 | 安徽省富邦天成食品有限公司 | 一种营养强化耐咀嚼米线及其制备方法 |
| CN107410853A (zh) * | 2017-06-08 | 2017-12-01 | 安徽省富邦天成食品有限公司 | 一种胡萝卜米线及其制备方法 |
-
2017
- 2017-12-30 CN CN201711491170.4A patent/CN108077736A/zh active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007774A (ko) * | 2014-06-27 | 2016-01-21 | 농업회사법인 주식회사 오색미면 | 오색 쌀국수 제조방법 |
| CN105918807A (zh) * | 2016-05-17 | 2016-09-07 | 广西味之坊食品科技有限公司 | 一种西柚营养米粉 |
| CN107410853A (zh) * | 2017-06-08 | 2017-12-01 | 安徽省富邦天成食品有限公司 | 一种胡萝卜米线及其制备方法 |
| CN107198100A (zh) * | 2017-06-14 | 2017-09-26 | 安徽省富邦天成食品有限公司 | 一种具有果香味米线 |
| CN107319279A (zh) * | 2017-06-14 | 2017-11-07 | 安徽省富邦天成食品有限公司 | 一种爽口滑嫩营养米线 |
| CN107361290A (zh) * | 2017-06-14 | 2017-11-21 | 安徽省富邦天成食品有限公司 | 一种营养强化耐咀嚼米线及其制备方法 |
| CN107361292A (zh) * | 2017-07-28 | 2017-11-21 | 安徽省陶寓米业有限公司 | 一种营养促消化米线 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854474A (zh) * | 2020-06-30 | 2021-12-31 | 泗洪县粮食行业协会 | 一种富硒粳米米线的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102266053B (zh) | 一种保健粉丝及制作方法 | |
| CN103202449A (zh) | 一种麻辣火锅底料及其制备方法 | |
| CN107307283A (zh) | 一种营养保健耐蒸煮米线及其制备方法 | |
| CN108601380B (zh) | 面条类食品及其制造法 | |
| CN105519646A (zh) | 一种黄秋葵曲奇及其制备方法 | |
| CN105410131A (zh) | 一种营养保健的杂粮曲奇及其加工方法 | |
| CN108077736A (zh) | 一种营养美味米线及其制备方法 | |
| CN106666667A (zh) | 一种用于面条的营养调味酱及其制备方法 | |
| CN105795337A (zh) | 一种速食熟化高粱复配米的制备方法 | |
| CN105639022A (zh) | 一种玉米软糖的加工技术 | |
| CN109007551A (zh) | 一种营养速泡米粉及制备方法 | |
| JP2016007142A (ja) | 小麦粉を使用しない即席調理食品及びソース | |
| KR101494383B1 (ko) | 산양산삼을 이용한 해물라면 및 그 제조방법 | |
| JP3217513U (ja) | 容器入り乾燥エノキ茸含有ジュレ | |
| CN102960624B (zh) | 荞麦营养粉丝及其制备方法 | |
| CN105249145A (zh) | 一种腐皮鱼肉饺及其制备方法 | |
| CN108208563A (zh) | 一种爽滑耐蒸煮营养米线及其制备方法 | |
| CN105285959A (zh) | 一种含醋的胶冻型食品 | |
| CN106889451A (zh) | 营养魔芋粉及加工方法 | |
| CN104323174A (zh) | 一种膨化扭曲玉米条及其制备方法 | |
| CN104273227A (zh) | 一种山杏豆乳饮料及其制造方法 | |
| CN107594485A (zh) | 一种含大豆蛋白的营养保健型土豆粉条及其制备方法 | |
| CN106070931A (zh) | 一种玉米咖啡冲调饮品及制备方法 | |
| CN106036599A (zh) | 一种海草鱿鱼丸及其制备方法 | |
| CN107410983A (zh) | 一种土豆油炸方便食品的加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |
|
| RJ01 | Rejection of invention patent application after publication |