CN108541877A - 一种花粉茯苓挂面及其制备方法 - Google Patents
一种花粉茯苓挂面及其制备方法 Download PDFInfo
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- CN108541877A CN108541877A CN201810244693.7A CN201810244693A CN108541877A CN 108541877 A CN108541877 A CN 108541877A CN 201810244693 A CN201810244693 A CN 201810244693A CN 108541877 A CN108541877 A CN 108541877A
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- parts
- pollen
- poria cocos
- vermicelli
- extract
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- 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
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- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明属于保健食品领域,公开了一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.12‑0.16份、牛蒡子提取物0.03‑0.05份、鲜味剂2‑3份、仙人掌12‑14份、枸杞3‑3.4份、红枣7‑8.6份、加工松花粉0.012‑0.014份、食用碱0.18‑0.22份、复合磷酸盐0.08‑0.12份、茯苓粉20‑25份、马铃薯淀粉8‑12份、面粉至100份。该挂面针对孕妇的饮食习惯,为孕妇补充丰富的营养物质,减少脂肪的摄入,该挂面还添加了能有效降低血糖、血压,促进孕妇产褥期恢复的有效成分,增强孕妇的免疫力,有效预防及治疗妊高症。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种花粉茯苓挂面及其制备方法。
背景技术
妊高症是威胁母婴健康最常见、最严重的一种疾病,包括妊娠期高血压、子痫前期、子痫、慢性高血压并发子痫前期以及慢性高血压,是孕产妇和围生儿发病和死亡的主要原因之一,多见于初产妇、多胎妊娠和羊水过多或者贫血的孕妇以及原有糖尿病、慢性肾炎或高血压的孕妇,临床表现为高血压、蛋白尿、水肿等。避免孕妇患妊娠高血压综合征,重在预防,但对于已患有妊高症的妇女,其主要治疗方法是控制饮食,采用三高一低的饮食方式,即高蛋白、高钙、高钾及低钠,控制钠盐的摄入,减少脂肪过多的摄入,另外还需加强孕期营养及休息,尤其是蛋白质、多种维生素、叶酸、铁剂的补充。目前在食品面条加工类,尚无较多的预防及治疗孕妇妊高症的饮食出现,中国专利《一种可预防高血压的保健面条及其制备方法》(专利申请号:CN201410212920.X)公开了一种经常食用能有效预防高血压和心脏病,并能保护肝脏的保健面条,中国专利《一种荞麦保健面条及其制作方法》(专利申请号:CN201110205020.9)公开了一种具有调脂降糖、补气健脾、益肾固精、宁心安神、美容养颜等多种营养保健功效的面条,上述专利所含营养物质丰富,能有效预防高血压的发生,但为了更精确地预防妊娠期妊高症的发生及治疗,本发明针对孕妇的日常饮食生活习惯,提出了一种能为孕妇提供充足的营养物质,有效预防妊高症发生的面条的加工制作方法。
发明内容
为了解决上述问题,本发明提供了一种花粉茯苓挂面及其制备方法,针对孕妇的饮食习惯,补充丰富的营养物质,减少脂肪的摄入,该挂面还添加了能有效降低血糖、血压,促进孕妇产褥期恢复的有效成分,增强孕妇的免疫力,有效预防及治疗妊高症。
本发明可以通过以下技术方案来实现:
一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.12-0.16份、牛蒡子提取物0.03-0.05份、鲜味剂2-3份、仙人掌12-14份、枸杞3-3.4份、红枣7-8.6份、加工松花粉0.012-0.014份、食用碱0.18-0.22份、复合磷酸盐0.08-0.12份、茯苓粉20-25份、马铃薯淀粉8-12份、面粉至100份。
优选地,一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.14份、牛蒡子提取物0.04份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、加工松花粉0.013份、食用碱0.2份、复合磷酸盐0.1份、茯苓粉22.5份、马铃薯淀粉10份、面粉至100份。
优选地,所述的白术提取物的制备方法为:取白术,粉碎,过80目筛,按料液比1:4加入90%甲醇,在35℃、超声功率100W下超声提取30min,重复提取3次后,合并提取液,用200目纱布过滤,滤液通过0.22μm有机滤膜,收集滤液,40℃下真空干燥后,得白术提取物。
优选地,所述的牛蒡子提取物的制备方法为:取牛蒡子,干燥、粉碎,过60目筛,按料液比1:60加入70%乙醇,在超声功率130W、常温下超声提取30min,过滤,40℃下真空干燥后,得牛蒡子提取物。
优选地,所述的鲜味剂的制备方法为:将羊肚菌种活化后,每50mL深层发酵培养基接种5-6块菌种,每块菌种为4-6mm3,置于振荡培养箱中,培养温度为27-29℃,摇床频率100r/min,培养6d后,取菌丝球,干燥,得鲜味剂。
优选地,所述的深层发酵培养基的组分含量如下:马铃薯10%、蔗糖3%、蛋白胨0.1%、酵母膏0.5%、磷酸二氢钾0.05%、硫酸镁0.05%、琼脂1.5%、其余为水。
优选地,所述的加工松花粉的制备方法为:取松花粉,用行星式球磨机对松花粉进行超微粉碎破壁,工艺参数为:转速470-480r/min,球料比为7:1,花粉含水量控制在5%以下,粉碎时间为1.1-1.3h,得加工松花粉。
优选地,所述的复合磷酸盐为三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸三钠、磷酸氢二钠、磷酸二氢钠、酸式焦磷酸钠、焦磷酸二氢二钠中两种或两种以上的组合。
本发明还提供了一种花粉茯苓挂面的制备方法,包括以下步骤:
(1)辅料预处理:将仙人掌洗净、去皮、切块,放入质量分数为1-2%的食盐水中煮沸10-15min,捞出后在常温的水中浸泡30-40min,沥干水分,将所得的仙人掌块与枸杞、红枣混合研磨充分,得辅助面料;
(2)和面:将步骤(1)所得的辅助面料与其余材料充分混合后,得总面料,加入总面料质量30%的水,置于和面机中搅拌揉和,和面机温度控制为25-30℃,时间为10-15min,转速为70-110r/min,得花粉茯苓面团;
(3)熟化:将步骤(2)所得的花粉茯苓面团放入熟化机中熟化,熟化机转速为5-10r/min,时间为30min,得花粉茯苓熟化面团;
(4)压片与切条:将步骤(3)所得的花粉茯苓熟化面团经多级轧压成面带,面带经切条机切成1.8-2.2mm的面条,得花粉茯苓面条;
(5)干面条的制备:将步骤(4)所得的花粉茯苓面条置电热鼓风机中,控制温度50-55℃,湿度60%-65%烘至恒重,得花粉茯苓干面条;
(6)成品:将步骤(5)所得的花粉茯苓干面条按挂面标准规定长度切断,包装后,得成品花粉茯苓挂面。
本发明所述各主要功效成分作用机理如下:
茯苓为多孔菌科真菌茯苓的干燥菌核,其含有茯苓多糖及麦角甾醇、卵磷脂、蛋白质、葡萄糖、无机盐等多种营养和保健成分,能够为产后机体补充充足的营养,并帮助人体免疫力恢复。
食用碱与复合磷酸盐以合理配比复合使用,复合磷酸盐能够稳定食用碱中的碳酸钠,有助于改善保水性、粘弹性和酸碱缓冲性,可防止食用碱失效,提高制面得率。
仙人掌营养丰富,具有降血脂、降血压、降血糖的作用,且仙人掌中纤维素含量高,使用后能够抑制人体对胆固醇和脂肪的吸收,对妊高症有很好的预防和治疗效果。
白术提取物能辅助子宫平滑肌的收缩运动,促进产褥期子宫的恢复,增强子宫细胞的生理生化功能。白术提取物针对妊高症的病理规律,具有调节血管血流量与提高血氧量,帮助妊高症产褥期身体恢复的作用。
牛蒡子提取物具有降低血糖、降低钙拮抗的作用,及降血压、抗血小板活化因子受体结合活性、抗肿瘤、增强机体免疫功能等作用,其对妊高症导致的产后蛋白尿有显著的治疗效果,能稳定前列腺素对子宫平滑肌的收缩作用,温和有效地促进产褥期子宫恢复。
本发明具备以下有益效果:
本发明将食用碱、复合磷酸盐添加至面粉中,能够产生独特的风味和颜色,增加淀粉的粘弹性、伸展性和耐搅拌性,使面条光滑爽口;将仙人掌、枸杞、红枣复配,能够针对产褥期人体对营养的需求,加快产褥期贫血症的消除,帮助减少产妇因缺血缺氧、血管痉挛导致的血压升高的症状,有助于缓解头晕头痛、恶心呕吐等现象,加快产褥期妊高症产妇的恢复;利用本发明加工后的松花粉松花粉能够提高食物利用率,促进矿质元素的吸收,调节血糖,促进脂代谢,调控激素和内分泌平衡,辅助促进产褥期机体内环境稳态的建立与恢复;本发明的鲜味剂由羊肚菌经深层发酵技术制备而成,具有降血脂、增强人体免疫力的功效,且具有独特鲜味,将其添加至面食中,使得面食具有紧实筋道的口感,增加面食的鲜味;本发明将茯苓粉、白术提取物、牛蒡子提取物、仙人掌、枸杞、红枣、松花粉、复合磷酸盐及鲜味剂等复配在一起制成花粉茯苓挂面,该挂面针对妊高症产妇不宜进食高盐食物的特性,提供了鲜滑口味的主食选择,但又能控制产妇的摄盐量,辅助妊高症产妇产褥期机体的快速恢复。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.12份、牛蒡子提取物0.03份、鲜味剂2份、仙人掌12份、枸杞3份、红枣7份、加工松花粉0.012份、食用碱0.18份、复合磷酸盐0.08份、茯苓粉20份、马铃薯淀粉8份、面粉47.58份。
所述的白术提取物的制备方法为:取白术,粉碎,过80目筛,按料液比1:4加入90%甲醇,在35℃、超声功率100W下超声提取30min,重复提取3次后,合并提取液,用200目纱布过滤,滤液通过0.22μm有机滤膜,收集滤液,40℃下真空干燥后,得白术提取物。
所述的牛蒡子提取物的制备方法为:取牛蒡子,干燥、粉碎,过60目筛,按料液比1:60加入70%乙醇,在超声功率130W、常温下超声提取30min,过滤,40℃下真空干燥后,得牛蒡子提取物。
所述的鲜味剂的制备方法为:将羊肚菌种活化后,每50mL深层发酵培养基接种5-6块菌种,每块菌种为4-6mm3,置于振荡培养箱中,培养温度为27-29℃,摇床频率100r/min,培养6d后,取菌丝球,干燥,得鲜味剂。
所述的深层发酵培养基的组分含量如下:马铃薯10%、蔗糖3%、蛋白胨0.1%、酵母膏0.5%、磷酸二氢钾0.05%、硫酸镁0.05%、琼脂1.5%、其余为水。
所述的加工松花粉的制备方法为:取松花粉,用行星式球磨机对松花粉进行超微粉碎破壁,工艺参数为:转速470-480r/min,球料比为7:1,花粉含水量控制在5%以下,粉碎时间为1.1-1.3h,得加工松花粉。
所述的复合磷酸盐为三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸三钠、磷酸氢二钠、磷酸二氢钠、酸式焦磷酸钠、焦磷酸二氢二钠中两种或两种以上的组合。
上述一种花粉茯苓挂面的制备方法,包括以下步骤:
(1)辅料预处理:将仙人掌洗净、去皮、切块,放入质量分数为1-2%的食盐水中煮沸10-15min,捞出后在常温的水中浸泡30-40min,沥干水分,将所得的仙人掌块与枸杞、红枣混合研磨充分,得辅助面料;
(2)和面:将步骤(1)所得的辅助面料与其余材料充分混合后,得总面料,加入总面料质量30%的水,置于和面机中搅拌揉和,和面机温度控制为25-30℃,时间为10-15min,转速为70-110r/min,得花粉茯苓面团;
(3)熟化:将步骤(2)所得的花粉茯苓面团放入熟化机中熟化,熟化机转速为5-10r/min,时间为30min,得花粉茯苓熟化面团;
(4)压片与切条:将步骤(3)所得的花粉茯苓熟化面团经多级轧压成面带,面带经切条机切成1.8-2.2mm的面条,得花粉茯苓面条;
(5)干面条的制备:将步骤(4)所得的花粉茯苓面条置电热鼓风机中,控制温度50-55℃,湿度60%-65%烘至恒重,得花粉茯苓干面条;
(6)成品:将步骤(5)所得的花粉茯苓干面条按挂面标准规定长度切断,包装后,得成品花粉茯苓挂面。
实施例2
一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.14份、牛蒡子提取物0.04份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、加工松花粉0.013份、食用碱0.20份、复合磷酸盐0.10份、茯苓粉22.5份、马铃薯淀粉10份、面粉40.51份。
实施例3
一种花粉茯苓挂面,由下述重量份的原材料组成:白术提取物0.16份、牛蒡子提取物0.05份、鲜味剂3份、仙人掌14份、枸杞3.4份、红枣8.6份、加工松花粉0.014份、食用碱0.22份、复合磷酸盐0.12份、茯苓粉25份、马铃薯淀粉12份、面粉33.44份。
对比例1
与实施例1的区别在于,原料配方中没有添加白术提取物,具体为:牛蒡子提取物0.04份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、加工松花粉0.013份、食用碱0.20份、复合磷酸盐0.10份、茯苓粉22.5份、马铃薯淀粉10份、面粉40.65份。
对比例2
与实施例1的区别在于,原料配方中没有添加牛蒡子提取物,具体为:白术提取物0.14份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、加工松花粉0.013份、食用碱0.20份、复合磷酸盐0.10份、茯苓粉22.5份、马铃薯淀粉10份、面粉40.55份。
对比例3
与实施例1的区别在于,原料配方中没有添加加工松花粉,具体为:白术提取物0.14份、牛蒡子提取物0.04份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、食用碱0.20份、复合磷酸盐0.10份、茯苓粉22.5份、马铃薯淀粉10份、面粉40.52份。
功效验证
分别取体质量为220-260g的雌雄大鼠各80只混养,第二天从中筛选出受孕鼠60只,记录为妊娠第一天,将受孕鼠随机分为6组,在妊娠地14天,给予6组受孕鼠静脉注射一氧化氮和酶抑制剂,给药剂量7mg/(kg.d),连续4天,建立妊娠高血压模型,在妊娠第18天,分别喂食实施例1-3和对比例1-3制成的挂面,连续喂食3天。应用HX-II小动物血压测量计,通过Medlab生物信号采样分析系统通过套尾法测定大鼠尾部动脉收缩压;从第14天起开始收集各组受孕鼠24h尿液,测定其体积,并且取其中1ml通过考马斯亮蓝测定尿蛋白浓度,结果如表1所示:
表1各组受孕鼠血压及尿蛋白浓度
由上表可以看出,喂食实施例1-3的受孕鼠其血压及尿蛋白浓度均有大幅度下降,说明本发明制备的挂面具有很好的降血压效果;喂食对比例1-3受孕鼠的血压及尿蛋白浓度虽有下降,但下降幅度并不大,说明在挂面中添加单一的降血糖、血压成分效果不佳,将几种有效成分复配在一起的疗效更佳。
综上所述,本发明将茯苓粉、白术提取物、牛蒡子提取物、仙人掌、枸杞、红枣、松花粉、复合磷酸盐及鲜味剂等复配在一起制成花粉茯苓挂面,能降低血压、尿蛋白浓度,具有很好的降血压及治疗妊娠高血压的作用。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,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 (9)
1.一种花粉茯苓挂面,其特征在于,由下述重量份的原材料组成:白术提取物0.12-0.16份、牛蒡子提取物0.03-0.05份、鲜味剂2-3份、仙人掌12-14份、枸杞3-3.4份、红枣7-8.6份、加工松花粉0.012-0.014份、食用碱0.18-0.22份、复合磷酸盐0.08-0.12份、茯苓粉20-25份、马铃薯淀粉8-12份、面粉至100份。
2.根据权利要求1所述的一种花粉茯苓挂面,其特征在于,由下述重量份的原材料组成:白术提取物0.14份、牛蒡子提取物0.04份、鲜味剂2.5份、仙人掌13份、枸杞3.2份、红枣7.8份、加工松花粉0.013份、食用碱0.2份、复合磷酸盐0.1份、茯苓粉22.5份、马铃薯淀粉10份、面粉至100份。
3.根据权利要求1或2所述的一种花粉茯苓挂面,其特征在于,所述的白术提取物的制备方法为:取白术,粉碎,过80目筛,按料液比1:4加入90%甲醇,在35℃、超声功率100W下超声提取30min,重复提取3次后,合并提取液,用200目纱布过滤,滤液通过0.22μm有机滤膜,收集滤液,40℃下真空干燥后,得白术提取物。
4.根据权利要求1或2所述的一种花粉茯苓挂面,其特征在于,所述的牛蒡子提取物的制备方法为:取牛蒡子,干燥、粉碎,过60目筛,按料液比1:60加入70%乙醇,在超声功率130W、常温下超声提取30min,过滤,40℃下真空干燥后,得牛蒡子提取物。
5.根据权利要求1或2所述的一种花粉茯苓挂面,其特征在于,所述的鲜味剂的制备方法为:将羊肚菌种活化后,每50mL深层发酵培养基接种5-6块菌种,每块菌种为4-6mm3,置于振荡培养箱中,培养温度为27-29℃,摇床频率100r/min,培养6d后,取菌丝球,干燥,得鲜味剂。
6.根据权利要求5所述的一种花粉茯苓挂面,其特征在于,所述的深层发酵培养基的组分含量如下:马铃薯10%、蔗糖3%、蛋白胨0.1%、酵母膏0.5%、磷酸二氢钾0.05%、硫酸镁0.05%、琼脂1.5%、其余为水。
7.根据权利要求1或2所述的一种花粉茯苓挂面,其特征在于,所述的加工松花粉的制备方法为:取松花粉,用行星式球磨机对松花粉进行超微粉碎破壁,工艺参数为:转速470-480r/min,球料比为7:1,花粉含水量控制在5%以下,粉碎时间为1.1-1.3h,得加工松花粉。
8.根据权利要求1或2所述的一种花粉茯苓挂面,其特征在于,所述的复合磷酸盐为三聚磷酸钠、六偏磷酸钠、焦磷酸钠、磷酸三钠、磷酸氢二钠、磷酸二氢钠、酸式焦磷酸钠、焦磷酸二氢二钠中两种或两种以上的组合。
9.一种制备如权利要求1-8任一项所述的一种花粉茯苓挂面的方法,其特征在于,包括以下步骤:
(1)辅料预处理:将仙人掌洗净、去皮、切块,放入质量分数为1-2%的食盐水中煮沸10-15min,捞出后在常温的水中浸泡30-40min,沥干水分,将所得的仙人掌块与枸杞、红枣混合研磨充分,得辅助面料;
(2)和面:将步骤(1)所得的辅助面料与其余材料充分混合后,得总面料,加入总面料质量30%的水,置于和面机中搅拌揉和,和面机温度控制为25-30℃,时间为10-15min,转速为70-110r/min,得花粉茯苓面团;
(3)熟化:将步骤(2)所得的花粉茯苓面团放入熟化机中熟化,熟化机转速为5-10r/min,时间为30min,得花粉茯苓熟化面团;
(4)压片与切条:将步骤(3)所得的花粉茯苓熟化面团经多级轧压成面带,面带经切条机切成1.8-2.2mm的面条,得花粉茯苓面条;
(5)干面条的制备:将步骤(4)所得的花粉茯苓面条置电热鼓风机中,控制温度50-55℃,湿度60%-65%烘至恒重,得花粉茯苓干面条;
(6)成品:将步骤(5)所得的花粉茯苓干面条按挂面标准规定长度切断,包装后,得成品花粉茯苓挂面。
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