CN108283266B - 一种菠萝蜜营养面条 - Google Patents
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- 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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明涉及一种菠萝蜜营养面条，属于食品领域。特别设计以菠萝蜜籽面粉和菠萝蜜果泥以及菠萝蜜籽抗性淀粉为主要原料的营养面条。菠萝蜜籽面粉的吸水性好，粘度高，稳定性能好、蛋白质的赖氨酸含量高，可以提升面条的弹性和韧性及蛋白质营养价值。同时，菠萝蜜籽的淀粉中直连淀粉含量高(36％)，抗性淀粉含量为62％；菠萝蜜籽淀粉压热酶解后抗性淀粉含量为75％，大大降低面条的血糖指数。菠萝蜜果肉富含多糖、矿物质和维生素C，提升面条的弹性及营养价值。同时赋予面条特有的菠萝蜜芳香味。该款面条既满足糖尿病患者和有糖尿病家族史的消费者对主食的低血糖指数的要求，又相比传统低血糖指数的全麦食品有着更好的口感。
Description
技术领域
本发明是一种辅助控制血糖的营养面条，属于食品领域，特别设计以菠萝蜜籽面粉和菠萝蜜果泥以及菠萝蜜籽抗性淀粉的主要原料的营养面条。
背景技术
2016年全球糖尿病患病人数已达3.7亿，其中80％在发展中国家，估计到2030年全球将有近5.5亿糖尿病患者。糖尿病人血糖的控制需要选取血糖指数较低的主食，以便更好地控制餐后血糖，但目前很多产品口感较差，大大降低糖尿病人生活质量。本产品口感香醇、爽口弹牙，既能满足糖尿病患者控制血糖的需求，又不会影响口感。
发明内容
本发明中菠萝蜜籽面粉的蛋白质含量高，包括人体所需的8中必需氨基酸，其中赖氨酸含量高，可以和小麦面粉的氨基酸形成互补，提高面条的蛋白含量和氨基酸的评分，提升面条的蛋白质营养价值。菠萝蜜籽面粉的吸水性好，粘度比小麦面粉粘度高，稳定性能好，可以提高面条的弹性和韧性。同时，菠萝蜜籽的淀粉中直连淀粉含量高(实验测得直链淀粉含量36％)，消化性实验测定(Englyst法)其抗性淀粉含量为62％。菠萝蜜籽淀粉经过压热酶解处理后抗性淀粉含量大大提高，消化性实验测定(Englyst法)其抗性淀粉含量为75％。抗性淀粉已经证实具有提高胰岛素敏感性，控制血糖的作用，同时抗性淀粉在结肠发酵产生大量短链脂肪酸，有助于调节肠道pH值，有调节肠道菌群，预防结肠癌的作用。这些特性使得制作的面条的血糖指数较低，满足糖尿病患者和有糖尿病家族史的消费者对主食的低血糖指数的要求。菠萝蜜果肉富含多糖，具有较强的DPPH自由基和OH自由基清除活性。丰富的矿物质如：钙、磷、铁等和丰富的维生素如：类胡萝卜素和维生素C，能够提升面条的营养价值。丰富的果胶，可以提高面团的弹性。同时还具有菠萝蜜特有的芳香风味。赋予面条丰富的矿物质和维生素的同时，带给面条特有的果香味。通过实验验证，该款菠萝蜜营养面条的血糖指数较普通面条的血糖指数低。
具体实施方式:
一种菠萝蜜营养面条：为以下重量配比组成，菠萝蜜籽面粉100份，面粉50份，菠萝蜜果肉10份，水份40份，盐1份、冰水或者冰块5份、菠萝蜜籽抗性淀粉5份。
(1)新鲜菠萝蜜经过剥皮，取果，清洗，之后取出籽粒和果肉。将称好的果肉和冰块或者冰水放入料理机，搅打成果泥备用，菠萝蜜籽取出放在烘箱40℃烘12小时(或在太阳底下暴晒6h)以去除外种皮，用0.2％的氢氧化钠浸泡2min，揉搓去内种皮，用清水冲洗干净，切片，烘干，研磨成粉，过80目筛。
(2)以菠萝蜜籽淀粉为原料配成15％淀粉乳，120℃压热20min，冷却到45℃，用醋酸钠缓冲液调节pH值到4.5，加入15ASPU/g普鲁兰酶，脱支处理12h，95℃灭酶处理20min，冷藏2天后，4000rpm离心10min，40℃烘干15h。粉碎，过100筛，获得菠萝蜜籽抗性淀粉。
(3)将上述已经制成的菠萝蜜籽面粉和菠萝蜜抗性淀粉以及面粉、盐、水按照所述称重，先将果泥、水、盐混合，以便果泥和盐均匀分散在面粉中。然后将面粉、菠萝蜜籽面粉、菠萝蜜抗性淀粉倒入和面机，开启机器旋转3min，将两种面粉充分混匀，缓慢加入果泥和水及盐的混合物，转动和面机，查看面粉是否形成均匀的小面片，继续搅拌，直至形成光滑的面团。
(4)取出和面机中的面坯送入熟化机，温度控制在25℃，时间25min，熟化后的面坯经7次反复压片，切条，烘干，切断，灭菌包装即可。
取健康，无过敏史，近期未服用药物，标准体重的男女各5名，分别在空腹10h小时后口服50g葡萄糖和含50g碳水化合物的菠萝蜜营养面条，5分钟食用完毕后分别在餐后30min，45min，60min，90min，120min的血样，测定其血浆葡萄糖水平。计算菠萝蜜营养面条的GI值，实验发现菠萝蜜的营养面条的GI值为50.2，远小于普通面条的GI(77)值。由此说明，该产品营养价值高，成本低，血糖指数低，是糖尿病人日常主食良好的替代品。
Claims (1)
1.一种菠萝蜜面条的制作方法，其特征在于，
所述菠萝蜜面条含有：菠萝蜜籽面粉50-100份，面粉40-60份，菠萝蜜果肉5-10份，水25-50份，盐0.5-1份，冰水或者冰块1-5份，菠萝蜜籽抗性淀粉1-5份；
该制作方法包括以下步骤：
（1）新鲜菠萝蜜剥皮，取果肉和种子备用；
（2）将菠萝蜜籽清洗干净，放入烘箱中40℃烘干6-15h，或者在太阳底下暴晒4-6h，去除外种皮，然后以0.1-0.5％的氢氧化钠浸泡2min，揉搓去除内种皮，用清水冲洗干净，切片，烘干，研磨成粉，过80目筛；
（3）取部分菠萝蜜籽面粉进行水洗，凝沉10-12h，3000-4500rpm，离心10-15min，去除上清液，刮去上层浅黄色物质，下层白色淀粉40℃烘干10-15h，过100目筛子；
（4）以菠萝蜜籽淀粉为原料配成15％淀粉乳，100-120℃压热10-30min，冷却到40-60℃，用醋酸钠缓冲液调节pH值4-6，加入10-20ASPU/g普鲁兰酶，脱支处理12-48h，90-100℃灭酶处理20-40min，冷藏2-3天后，3000-4500rpm离心10-15min，烘干10-15h；
粉碎，过100筛，获得菠萝蜜籽抗性淀粉；
（5）按照重量份数称取菠萝蜜籽面粉，菠萝蜜籽抗性淀粉，面粉，菠萝蜜果肉，水，盐，冰水或者冰块；
（6）将新鲜菠萝蜜果肉及冰水或者冰块在料理机打成果泥备用；
（7）将面粉、菠萝蜜籽面粉，菠萝蜜果泥，菠萝蜜籽抗性淀粉，水，盐，按照重量配比转移到和面机中，均匀搅拌至面团表明光滑；
（8）取出面团，放入熟化机进行熟化，熟化时间10-40min，温度25摄氏度，熟化后的面团经过4-7次压片、切条、烘干、切断、灭菌后包装即可。
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