CN108077748A - 一种降血压降血脂葡萄紫米方便面 - Google Patents
一种降血压降血脂葡萄紫米方便面 Download PDFInfo
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Abstract
本发明属于方便面技术领域,尤其是一种降血压降血脂葡萄紫米方便面,由以下原料制成:葡萄、新鲜桂花、紫米、面粉、山药、平菇、冬瓜仁、椰子油、沙棘多糖、枸杞多糖、葛根素、青春双歧杆菌;有弹性,不黏牙不黏嘴,口感干脆爽滑细腻,口味醇香,回味略有甜味,不经油炸,健康营养,低脂低热量,各个人群均可食用,且食用后不会出现上火的现象,止渴降火,易于消化吸收,能有效促进人体新陈代谢,抑制肥胖,有效降血压降血脂,有效缓解头晕头疼,促进血液流通,对高血压和高血脂的患者有显著的治疗效果,营养保健,有效促进人体健康。
Description
技术领域
本发明属于方便面技术领域,尤其是一种降血压降血脂葡萄紫米方便面。
背景技术
方便面因其食用方便快捷而深受人们的喜爱,方便面已是目前全球仅次于面包的第二大工业化生产的主食产品,我国更是世界方便面产销第一大国;但是随着人们生活水平的不断提高,人们在日常生活中摄入大量高脂或高热量的食物,导致人们每日摄取的热量远远高于人体每日所需的热量,而目前市场上大多数的方便面都是高脂、高热量,高血压高血脂和肥胖者不宜食用;因此,发明一种低脂低热量的方便面是目前亟待解决的问题,能够有效促进方便面产业的进一步发展。
发明内容
针对上述问题,本发明旨在提供一种降血压降血脂葡萄紫米方便面。
本发明通过以下技术方案实现:
一种降血压降血脂葡萄紫米方便面,由以下重量份的原料制成:葡萄46~50份、新鲜桂花4~5份、紫米32~34份、面粉130~140份、山药17~19份、平菇13~14份、冬瓜仁20~22份、椰子油19~21份、沙棘多糖0.13~0.15份、枸杞多糖0.16~0.18份、葛根素0.08~0.09份、青春双歧杆菌1.7~1.9份。
作为发明进一步的方案:一种降血压降血脂葡萄紫米方便面的制作方法,具体包括以下步骤:
(1)将紫米洗净,置入温度为49~51℃的旋转炒锅中恒温炒制13~15min,置入温度为128~134℃的蒸箱内恒温蒸汽处理24~28min,取出,打浆,得紫米浆;
(2)将葡萄和新鲜桂花分别洗净,混合粉碎,与紫米浆混合搅拌均匀,置入发酵箱内进行发酵处理,取出,用转速为180~190r/min的搅拌器搅拌21~23min、用转速为120~130r/min的搅拌器搅拌15~17min,得营养浆;
(3)将山药削皮洗净,与洗净后的冬瓜仁和平菇混合粉碎,置入温度为162~168℃的蒸箱内恒温蒸汽处理8~10min,取出,置入真空冷冻干燥箱干燥至无水分,超微粉碎,得营养粉;
(4)将营养浆、营养粉、面粉、椰子油、沙棘多糖、枸杞多糖、葛根素和青春双歧杆菌混合,用转速为120~130r/min的搅拌器搅拌6~8min,加入适量的水,用转速为180~190r/min的搅拌器搅拌14~16min,置入温度为33~35℃的发酵箱内恒温发酵140~160min,取出,置入面条机制成面条状,得生方便面;
(5)将生方便面置入冷冻箱进行冷冻处理,取出,置入温度为270~280℃的蒸箱内恒温蒸汽处理13~15min,置入温度为74~76℃的烘烤箱内恒温烘烤260~280s、升温至101~107℃继续恒温烘烤430~450s,取出,置入温度为1~2℃的冷却箱冷却,得降血压降血脂葡萄紫米方便面;
(6)真空袋装,灭菌,得成品。
作为发明进一步的方案:步骤(2)所述的发酵处理,在温度为44~46℃的条件下恒温发酵34~38h,降温至28~30℃继续恒温发酵56~60h,升温至36~38℃继续恒温发酵68~76h。
作为发明进一步的方案:步骤(5)所述的冷冻处理,在温度为-13~-11℃的条件下恒温冷冻38~42min,升温至-3.5~-2.5℃继续恒温冷冻28~30min。
本发明的有益效果:本发明提供的一种降血压降血脂葡萄紫米方便面,有弹性,不黏牙不黏嘴,口感干脆爽滑细腻,口味醇香,回味略有甜味,不经油炸,健康营养,低脂低热量,各个人群均可食用,且食用后不会出现上火的现象,止渴降火,易于消化吸收,能有效促进人体新陈代谢,抑制肥胖,有效降血压降血脂,有效缓解头晕头疼,促进血液流通,对高血压和高血脂的患者有显著的治疗效果,营养保健,有效促进人体健康。
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,一种降血压降血脂葡萄紫米方便面,由以下重量份的原料制成:葡萄46份、新鲜桂花4份、紫米32份、面粉130份、山药17份、平菇13份、冬瓜仁20份、椰子油19份、沙棘多糖0.13份、枸杞多糖0.16份、葛根素0.08份、青春双歧杆菌1.7份。
作为发明进一步的方案:一种降血压降血脂葡萄紫米方便面的制作方法,具体包括以下步骤:
(1)将紫米洗净,置入温度为49℃的旋转炒锅中恒温炒制13min,置入温度为128℃的蒸箱内恒温蒸汽处理24min,取出,打浆,得紫米浆;
(2)将葡萄和新鲜桂花分别洗净,混合粉碎,与紫米浆混合搅拌均匀,置入发酵箱内进行发酵处理,取出,用转速为180r/min的搅拌器搅拌21min、用转速为120r/min的搅拌器搅拌15min,得营养浆;
(3)将山药削皮洗净,与洗净后的冬瓜仁和平菇混合粉碎,置入温度为162℃的蒸箱内恒温蒸汽处理8min,取出,置入真空冷冻干燥箱干燥至无水分,超微粉碎,得营养粉;
(4)将营养浆、营养粉、面粉、椰子油、沙棘多糖、枸杞多糖、葛根素和青春双歧杆菌混合,用转速为120r/min的搅拌器搅拌6min,加入适量的水,用转速为180r/min的搅拌器搅拌14min,置入温度为33℃的发酵箱内恒温发酵140min,取出,置入面条机制成面条状,得生方便面;
(5)将生方便面置入冷冻箱进行冷冻处理,取出,置入温度为270℃的蒸箱内恒温蒸汽处理13min,置入温度为74~℃的烘烤箱内恒温烘烤260s、升温至101℃继续恒温烘烤430s,取出,置入温度为1℃的冷却箱冷却,得降血压降血脂葡萄紫米方便面;
(6)真空袋装,灭菌,得成品。
作为发明进一步的方案:步骤(2)所述的发酵处理,在温度为44℃的条件下恒温发酵34h,降温至28℃继续恒温发酵56h,升温至36℃继续恒温发酵68h。
作为发明进一步的方案:步骤(5)所述的冷冻处理,在温度为-13℃的条件下恒温冷冻38min,升温至-3.5℃继续恒温冷冻28min。
实施例2
本发明实施例中,一种降血压降血脂葡萄紫米方便面,由以下重量份的原料制成:葡萄48份、新鲜桂花4.5份、紫米33份、面粉135份、山药18份、平菇13.5份、冬瓜仁21份、椰子油20份、沙棘多糖0.14份、枸杞多糖0.17份、葛根素0.085份、青春双歧杆菌1.8份。
作为发明进一步的方案:一种降血压降血脂葡萄紫米方便面的制作方法,具体包括以下步骤:
(1)将紫米洗净,置入温度为50℃的旋转炒锅中恒温炒制14min,置入温度为131℃的蒸箱内恒温蒸汽处理26min,取出,打浆,得紫米浆;
(2)将葡萄和新鲜桂花分别洗净,混合粉碎,与紫米浆混合搅拌均匀,置入发酵箱内进行发酵处理,取出,用转速为185r/min的搅拌器搅拌22min、用转速为125r/min的搅拌器搅拌16min,得营养浆;
(3)将山药削皮洗净,与洗净后的冬瓜仁和平菇混合粉碎,置入温度为165℃的蒸箱内恒温蒸汽处理9min,取出,置入真空冷冻干燥箱干燥至无水分,超微粉碎,得营养粉;
(4)将营养浆、营养粉、面粉、椰子油、沙棘多糖、枸杞多糖、葛根素和青春双歧杆菌混合,用转速为125r/min的搅拌器搅拌7min,加入适量的水,用转速为180~190r/min的搅拌器搅拌15min,置入温度为34℃的发酵箱内恒温发酵150min,取出,置入面条机制成面条状,得生方便面;
(5)将生方便面置入冷冻箱进行冷冻处理,取出,置入温度为275℃的蒸箱内恒温蒸汽处理14min,置入温度为75℃的烘烤箱内恒温烘烤270s、升温至104℃继续恒温烘烤440s,取出,置入温度为1.5℃的冷却箱冷却,得降血压降血脂葡萄紫米方便面;
(6)真空袋装,灭菌,得成品。
作为发明进一步的方案:步骤(2)所述的发酵处理,在温度为45℃的条件下恒温发酵36h,降温至29℃继续恒温发酵58h,升温至37℃继续恒温发酵72h。
作为发明进一步的方案:步骤(5)所述的冷冻处理,在温度为-12℃的条件下恒温冷冻40min,升温至-3℃继续恒温冷冻29min。
实施例3
本发明实施例中,一种降血压降血脂葡萄紫米方便面,由以下重量份的原料制成:葡萄50份、新鲜桂花5份、紫米34份、面粉140份、山药19份、平菇14份、冬瓜仁20~22份、椰子油21份、沙棘多糖0.15份、枸杞多糖0.18份、葛根素0.09份、青春双歧杆菌1.9份。
作为发明进一步的方案:一种降血压降血脂葡萄紫米方便面的制作方法,具体包括以下步骤:
(1)将紫米洗净,置入温度为51℃的旋转炒锅中恒温炒制15min,置入温度为134℃的蒸箱内恒温蒸汽处理28min,取出,打浆,得紫米浆;
(2)将葡萄和新鲜桂花分别洗净,混合粉碎,与紫米浆混合搅拌均匀,置入发酵箱内进行发酵处理,取出,用转速为190r/min的搅拌器搅拌21~23min、用转速为130r/min的搅拌器搅拌17min,得营养浆;
(3)将山药削皮洗净,与洗净后的冬瓜仁和平菇混合粉碎,置入温度为168℃的蒸箱内恒温蒸汽处理10min,取出,置入真空冷冻干燥箱干燥至无水分,超微粉碎,得营养粉;
(4)将营养浆、营养粉、面粉、椰子油、沙棘多糖、枸杞多糖、葛根素和青春双歧杆菌混合,用转速为130r/min的搅拌器搅拌8min,加入适量的水,用转速为190r/min的搅拌器搅拌16min,置入温度为35℃的发酵箱内恒温发酵160min,取出,置入面条机制成面条状,得生方便面;
(5)将生方便面置入冷冻箱进行冷冻处理,取出,置入温度为280℃的蒸箱内恒温蒸汽处理15min,置入温度为76℃的烘烤箱内恒温烘烤280s、升温至107℃继续恒温烘烤450s,取出,置入温度为2℃的冷却箱冷却,得降血压降血脂葡萄紫米方便面;
(6)真空袋装,灭菌,得成品。
作为发明进一步的方案:步骤(2)所述的发酵处理,在温度为46℃的条件下恒温发酵38h,降温至30℃继续恒温发酵60h,升温至38℃继续恒温发酵76h。
作为发明进一步的方案:步骤(5)所述的冷冻处理,在温度为-11℃的条件下恒温冷冻42min,升温至-2.5℃继续恒温冷冻30min。
实施例降血压降血脂葡萄紫米方便面和对比例市售普通方便面的降血压降血脂效果:
有效:不适症状减轻或消失;无效:不适症状不变或更加严重;
随机选择高血压和高血脂的患者各100名,随机分为2组,每组50人,所有患者受试前3天停用所有药物,每人每天食用该组方便面100克,受试时间为30天,实施例降血压降血脂葡萄紫米方便面和对比例市售普通方便面的降血压降血脂效果见表1:
表1
从表1的结果可以看出,实施例的降血压降血脂葡萄紫米方便面分别经高血压和高血脂的患者食用后,能够有效抑制疾病,减轻疾病症状,其有效率明显高于对比例,说明本发明提供的降血压降血脂葡萄紫米方便面具有良好的降血压降血脂效果。
Claims (4)
1.一种降血压降血脂葡萄紫米方便面,其特征在于,由以下重量份的原料制成:葡萄46~50份、新鲜桂花4~5份、紫米32~34份、面粉130~140份、山药17~19份、平菇13~14份、冬瓜仁20~22份、椰子油19~21份、沙棘多糖0.13~0.15份、枸杞多糖0.16~0.18份、葛根素0.08~0.09份、青春双歧杆菌1.7~1.9份。
2.根据权利要求1所述的降血压降血脂葡萄紫米方便面的制作方法,其特征在于,具体包括以下步骤:
(1)将紫米洗净,置入温度为49~51℃的旋转炒锅中恒温炒制13~15min,置入温度为128~134℃的蒸箱内恒温蒸汽处理24~28min,取出,打浆,得紫米浆;
(2)将葡萄和新鲜桂花分别洗净,混合粉碎,与紫米浆混合搅拌均匀,置入发酵箱内进行发酵处理,取出,用转速为180~190r/min的搅拌器搅拌21~23min、用转速为120~130r/min的搅拌器搅拌15~17min,得营养浆;
(3)将山药削皮洗净,与洗净后的冬瓜仁和平菇混合粉碎,置入温度为162~168℃的蒸箱内恒温蒸汽处理8~10min,取出,置入真空冷冻干燥箱干燥至无水分,超微粉碎,得营养粉;
(4)将营养浆、营养粉、面粉、椰子油、沙棘多糖、枸杞多糖、葛根素和青春双歧杆菌混合,用转速为120~130r/min的搅拌器搅拌6~8min,加入适量的水,用转速为180~190r/min的搅拌器搅拌14~16min,置入温度为33~35℃的发酵箱内恒温发酵140~160min,取出,置入面条机制成面条状,得生方便面;
(5)将生方便面置入冷冻箱进行冷冻处理,取出,置入温度为270~280℃的蒸箱内恒温蒸汽处理13~15min,置入温度为74~76℃的烘烤箱内恒温烘烤260~280s、升温至101~107℃继续恒温烘烤430~450s,取出,置入温度为1~2℃的冷却箱冷却,得降血压降血脂葡萄紫米方便面;
(6)真空袋装,灭菌,得成品。
3.根据权利要求2所述的降血压降血脂葡萄紫米方便面的制作方法,其特征在于,步骤(2)所述的发酵处理,在温度为44~46℃的条件下恒温发酵34~38h,降温至28~30℃继续恒温发酵56~60h,升温至36~38℃继续恒温发酵68~76h。
4.根据权利要求2所述的降血压降血脂葡萄紫米方便面的制作方法,其特征在于,步骤(5)所述的冷冻处理,在温度为-13~-11℃的条件下恒温冷冻38~42min,升温至-3.5~-2.5℃继续恒温冷冻28~30min。
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