CN108669448A - 一种非油炸富铁姬松茸方便面及其制备方法 - Google Patents
一种非油炸富铁姬松茸方便面及其制备方法 Download PDFInfo
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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
- A23L33/15—Vitamins
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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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
Abstract
本发明公开了一种非油炸富铁姬松茸方便面及其制备方法。该方便面包括如下重量份成分:富铁姬松茸干粉20‑30份、小麦粉70‑80份、复合蔬菜粉10‑15份、土豆淀粉20‑25份、乳铁素0.1‑0.5份、食盐1‑2份、食用碱0.1‑0.3份、复合磷酸盐0.03‑0.05份、海藻酸钠0.2‑0.4份、瓜尔胶0.3‑0.5份、复合维生素0.01‑0.05份、水30‑40份。本发明针对方便面缺乏微量元素,尤其是缺铁的情况,提供了一种非油炸富铁姬松茸方便面及其制备方法,能够以赋予成品方便面铁元素,对长期食用方便面导致的缺铁性贫血起到一定的改善或预防作用。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种非油炸富铁姬松茸方便面及其制备方法。
背景技术
随着现代生活节奏的加快,人们日常工作繁忙经常没时间吃饭,会选择食用方便面,据报道长期食用方便面的人有50%患有缺铁性贫血,其原因是常规方便面并没有专门添加含微量元素的成分,而且方便面油脂含量较高,油脂会抑制胃酸分泌从而阻碍铁吸收。
铁是人体必需的微量元素,主要存在于血红蛋白中,且在机体中参与氧的运送、交换和组织呼吸过程,作为过氧化氢酶的组成成分,帮助清除体内的过氧化氢,有利于机体健康。缺铁或铁的利用不良,将导致氧的运输、贮存、二氧化碳的运输及氧化还原代谢过程紊乱,影响生长发育甚至发生贫血、脱发、痉挛、智力障碍等各种疾病。以无机形式补铁,其缺点是难以吸收,且一般游离态金属均具有一定的毒性。因此,寻找一条能获得有机铁且成本低廉的途径,对改善人类铁缺乏的现状具有重要意义。
中国专利《含菌菇的卤味方便面调味酱包的生产方法》(专利公开号CN103948014A)公开了一种含菌菇的方便面酱包,但仅仅提供菌类成分并没有改变方便面对微量元素缺乏的问题;中国专利《一种富含铁微量元素的石斛方便面及其制作方法》(专利公开号CN105105013A)公开了一种含铁元素的石斛方便面,但石斛本身价格昂贵,最终影响产品售价;中国专利《非油炸方便面及其生产方法》(专利公开号CN103385421B)和中国专利《一种粗粮非油炸方便面的加工方法》(专利公开号CN101288446B)均公开了一种非油炸方便面的加工方法,但仅仅做到了改善口感,对于改善营养,特别是微量元素的不足,并没有多大帮助。
发明内容
为了解决上述问题,本发明针对方便面缺乏微量元素,尤其是缺铁的情况,提供了一种非油炸富铁姬松茸方便面及其制备方法,能够以赋予成品方便面铁元素,对长期食用方便面导致的缺铁性贫血起到一定的改善或预防作用。
本发明可以通过以下技术方案来实现:
一种非油炸富铁姬松茸方便面,其特征在于由以下重量份组成:富铁姬松茸干粉20-30份、小麦粉70-80份、复合蔬菜粉10-15份、土豆淀粉20-25份、乳铁素0.1-0.5份、食盐1-2份、食用碱0.1-0.3份、复合磷酸盐0.03-0.05份、海藻酸钠0.2-0.4份、瓜尔胶0.3-0.5份、复合维生素0.01-0.05份、水30-40份。
优选的,一种非油炸富铁姬松茸方便面,其特征在于,由以下重量份组成:富铁姬松茸干粉25份、小麦粉75份、复合蔬菜粉12.5份、土豆淀粉22.5份、乳铁素0.3份、食盐1.5份、食用碱0.2份、复合磷酸盐0.04份、海藻酸钠0.3份、瓜尔胶0.4份、复合维生素0.03份、水35份。
其中,复合蔬菜粉由以下重量份组成:芹菜10-15份、苜蓿10-12份、荠菜12-15份、苋菜10-15份、雪里蕻12-15份、萝卜叶10-12份。
优选的,复合蔬菜粉由以下重量份组成:芹菜12.5份、苜蓿11份、荠菜13.5份、苋菜12.5份、雪里蕻13.5份、萝卜叶11份。
其中,复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、叶酸、维生素C、维生素D、维生素E中的两种或两种以上的混合物。
其中,富铁姬松茸干粉的制备方法为:
a.取姬松茸菌种在无菌条件下接种到斜面培养基中活化,再将活化的姬松茸菌丝以接种量为1cm3接入一级摇瓶,富铁液体培养基内,于25℃,90r/min摇瓶中培养2-3天;
b.将一级摇瓶中的菌丝以接种量为10%接入二级摇瓶,富铁液体培养基中,于25℃,90r/min摇瓶中培养1天;
c.取二级培养液,经3000r/min离心20min,取沉淀用自来水洗涤2-3次,再经3000r/min离心20min,取菌丝体置于80℃下烘干至恒重,粉碎过120目筛,得到富铁姬松茸干粉。
优选的,上述步骤b和步骤c中的富铁液体培养基含硫酸亚铁0.4-0.5g/L。
其中,复合蔬菜粉的制备方法为:分别将芹菜、苜蓿、荠菜、苋菜、雪里蕻、萝卜叶等用清水洗干净,混合放入100℃沸水中漂烫10-15s,捞出,冷却后将混合蔬菜切成2-3mm的小块,采用热风干燥在60℃下干燥,然后粉碎过120目筛,得到复合蔬菜粉。
本发明还提供一种制备非油炸富铁姬松茸方便面的方法,包括以下步骤:
(1)将海藻酸钠用37℃水溶解,再加入乳铁素、食盐、食用碱、复合磷酸盐、瓜尔胶,混合均匀成混合液;
(2)将富铁姬松茸干粉、小麦粉、复合蔬菜粉与土豆淀粉混合,放入和面机中,边搅拌边加入水29%,再加入复合维生素和步骤(1)的混合液,和面20-30min,得到面团;
(3)将和好的面团,用保鲜膜封上,静置熟化15-30min;
(4)将熟化后的面团通过叠层机,反复平行重叠2-4次,复合成均匀坚实的面带,再将面带切丝成型;
(5)将成型的面条在蒸煮温度为95℃,蒸煮压力为0.197mPa的条件下蒸煮90s;
(6)将蒸煮后的面条采用热风干燥,在60℃下干燥,然后常温冷却,检测包装,即得到本发明的非油炸富铁姬松茸方便面。
本发明所述各主要功效成分作用机理如下:
姬松茸含有活性多糖体和蛋白质等营养物质,具有增强人体免疫力的功效,能通过增强单核巨噬细胞系统功能,增强人体的自身免疫功能,具有抑制细胞分裂和调节免疫系统反应的作用,从而阻挠干扰病毒生长;姬松茸还能增强骨髓造血功能,使外周血的血红蛋白,血小板及白细胞明显升高,增强对进行放疗和化疗的患者的敏感性和耐受性,减少毒副作用。
复合蔬菜粉中,芹菜、苜蓿、荠菜、苋菜、雪里蕻、萝卜叶等是叶类蔬菜中含铁量最高的蔬菜,将其制成蔬菜粉添加至面粉中,能提高面粉的铁含量,增强方便面的营养价值,且易于被人体吸收,在人体转化为有机铁,参与人体重要的生物代谢功能,提高人体的免疫力。
乳铁素是乳铁蛋白在酸性环境下经胃蛋白酶作用N端释放的一段多肽,乳铁素不仅具备乳铁蛋白的所有生物学活性,且活性比乳铁蛋白强,同时是一种健康安全的产品,能够促进T、B淋巴细胞的增殖,明显提高巨噬细胞的吞噬功能,增强抗体分泌细胞的分泌功能,提高血清溶血红素的含量,从而具有显著增强细胞免疫、体液免疫的作用,且对真核细胞几乎没有毒性。
本发明具备以下有益效果:
本发明将富铁姬松茸干粉、复合蔬菜粉和乳铁素添加至面粉中,采用非油炸的方法制备成方便面,能使面的组织细密,棉线较细,且油脂含量较少,有清淡的口感;
另一方面,本发明使用的姬松茸原料经过富铁处理,能通过补充铁元素,改善长期食用方便面带来的微量元素铁缺乏症;
此外,本发明制备的非油炸富铁姬松茸方便面不仅能将姬松茸及蔬菜中的营养物质添加至方便面中,还额外添加了乳铁素,用于强化面粉,使方便面被赋予更多的生物功能,富含的铁元素更容易被吸收,从而能够进一步提高人体的免疫作用和造血功能,改善缺铁性贫血,增强人体的抗病能力。
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1~5为本发明一种非油炸富铁姬松茸方便面的配方:
表1
实施例6:
复合蔬菜粉中各成分占蔬菜粉总量的质量百分比为:芹菜14%、苜蓿17%、荠菜16%、苋菜21%、雪里蕻16%、萝卜叶16%;
复合维生素包中包括:维生素A、维生素B2、维生素B12、维生素C、维生素E。
实施例7:
复合蔬菜粉中各成分占蔬菜粉总量的质量百分比为:芹菜17%、苜蓿15%、荠菜18%、苋菜17%、雪里蕻18%、萝卜叶15%;
复合维生素包中包括:维生素A、维生素B1、维生素B2、维生素B6、维生素B12、叶酸、维生素C、维生素D、维生素E。
实施例8:
复合蔬菜粉中各成分占蔬菜粉总量的质量百分比为:芹菜20%、苜蓿13%、荠菜20%、苋菜13%、雪里蕻20%、萝卜叶14%;
复合维生素包中包括:维生素B1、维生素B6、叶酸、维生素D。
实施例1、4中的方便面共同使用实施例6配方,实施例3中的方便面单独使用实施例7配方,实施例2、5中的方便面共同使用实施例8配方。
对比例1
与实施例1的区别在于,原料配方中没有添加富铁松茸干粉。
对比例2
与实施例1的区别在于,原料配方中没有添加复合蔬菜粉。
对比例3
与实施例1的区别在于,原料配方中没有添加乳铁素。
对比例4
与实施例1的区别在于,原料配方中的富铁姬松茸干粉、复合蔬菜粉和乳铁素均没有添加
上述提到的富铁姬松茸干粉,采用如下步骤进行制备:
a.取姬松茸菌种在无菌条件下接种到斜面培养基中活化,再将活化的姬松茸菌丝以接种量为1cm3接入一级摇瓶,富铁液体培养基内,于25℃,90r/min摇瓶中培养2~3天;
b.将一级摇瓶中的菌丝以接种量为10%接入二级摇瓶,富铁液体培养基中,于25℃,90r/min摇瓶中培养1天;
c.取二级培养液,经3000r/min离心20min,取沉淀用自来水洗涤2-3次,再经3000r/min离心20min,取菌丝体置于80℃下烘干至恒重,粉碎过120目筛,得到富铁姬松茸干粉。
其中,步骤b和步骤c中所指的富铁液体培养基含硫酸亚铁0.4~0.5g/L。
上述一种非油炸富铁姬松茸方便面的制备方法,包括以下步骤:
(1)将海藻酸钠用37℃水溶解,再加入乳铁素、食盐、食用碱、复合磷酸盐、瓜尔胶,混合均匀成混合液;
(2)将富铁姬松茸干粉、小麦粉、复合蔬菜粉与土豆淀粉混合,放入和面机中,边搅拌边加入水29%,再加入复合维生素和步骤(1)的混合液,和面20-30min,得到面团;
(3)将和好的面团,用保鲜膜封上,静置熟化15-30min;
(4)将熟化后的面团通过叠层机,反复平行重叠2-4次,复合成均匀坚实的面带,再将面带切丝成型;
(5)将成型的面条在蒸煮温度为95℃,蒸煮压力为0.197mPa的条件下蒸煮90s;
(6)将蒸煮后的面条采用热风干燥,在60℃下干燥,然后常温冷却,检测包装,即得到本发明的非油炸富铁姬松茸方便面。
其中,复合蔬菜粉的制备方法为:分别将芹菜、苜蓿、荠菜、苋菜、雪里蕻、萝卜叶等用清水洗干净,混合放入100℃沸水中漂烫10-15s,捞出,冷却后将混合蔬菜切成2-3mm的小块,采用热风干燥在60℃下干燥,然后粉碎过120目筛,得到复合蔬菜粉。
产品验证
根据上述方法制备实施例和对比例各组样品备用。
统一招募90个长期食用方便面的志愿者(其中一半是轻度贫血,血红蛋白90~110g/L),随机分配到实施例1~5和对比例1~4九个组中,每组5个正常人和5个轻度贫血患者,三餐分别以各组样品作为三餐,持续一周后进行抽血检测,确认贫血情况。(轻度:血红蛋白>90g/L、中度:血红蛋白90~60g/L、重度:血红蛋白60~
30g/L。)
表2
人数 | 无贫血 | 轻度贫血 | 中度贫血 |
实施例1 | 7 | 3 | 0 |
实施例2 | 8 | 2 | 0 |
实施例3 | 10 | 0 | 0 |
实施例4 | 8 | 2 | 0 |
实施例5 | 8 | 2 | 0 |
对比例1 | 4 | 3 | 3 |
对比例2 | 4 | 5 | 1 |
对比例3 | 5 | 4 | 1 |
对比例4 | 1 | 4 | 5 |
从表2可以看出,在一段时间内食用含有富铁姬松茸干粉、复合蔬菜粉和乳铁素三种成分制成的本发明方便面能在一定程度上预防和缓解由于缺铁导致的贫血情况;而对比例1~3由于仅仅单独添加富铁姬松茸干粉、复合蔬菜粉或乳铁素任意2种成分,各成分之间并没有形成有效的配合,因此对应的对比例1~3组实验者的贫血情况并没有改变甚至轻微恶化;进一步将富铁姬松茸干粉、复合蔬菜粉和乳铁素三种成分都剔除出配方,制成的方便面为常规方便面,并没有添加任何与补铁相关的成分,因此对比例4组的实验者普遍出现贫血情况加剧的问题。
于流感季节,统一招募90个长期食用方便面的志愿者,随机分配到实施例1~5和对比例1~4九个组中,三餐分别以各组样品作为三餐,持续半个月后询问并记录各人患感冒次数,将各组各人的患病次数总和后得出患病次数。
表3
组别 | 患病次数 |
实施例1 | 2 |
实施例2 | 2 |
实施例3 | 0 |
实施例4 | 1 |
实施例5 | 1 |
对比例1 | 6 |
对比例2 | 6 |
对比例3 | 7 |
对比例4 | 10 |
从表3可以看出,实施例各组,在一段时间内食用含有富铁姬松茸干粉、复合蔬菜粉和乳铁素三种成分制成的本发明方便面,能在一定程度上预防常规感冒,而单独添加富铁姬松茸干粉、复合蔬菜粉或乳铁素的对比例1~3各组,则由于没有形成有效的协同作用,其预防作用不明显,完全没有添加富铁姬松茸干粉、复合蔬菜粉和乳铁素三种成分的常规方便面模拟组,由于缺乏微量元素导致患病率较高。
综上所述,本发明制备的一种非油炸富铁姬松茸方便面能有效帮助长期食用方便面的缺铁患者缓解缺铁症状,对缺铁引起的免疫低下和贫血具有一定的缓解和预防作用。
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)
1.一种非油炸富铁姬松茸方便面,其特征在于,由以下重量份组成:富铁姬松茸干粉20-30份、小麦粉70-80份、复合蔬菜粉10-15份、土豆淀粉20-25份、乳铁素0.1-0.5份、食盐1-2份、食用碱0.1-0.3份、复合磷酸盐0.03-0.05份、海藻酸钠0.2-0.4份、瓜尔胶0.3-0.5份、复合维生素0.01-0.05份、水30-40份。
2.根据权利要求1所述的一种非油炸富铁姬松茸方便面,其特征在于,由以下重量份组成:富铁姬松茸干粉25份、小麦粉75份、复合蔬菜粉12.5份、土豆淀粉22.5份、乳铁素0.3份、食盐1.5份、食用碱0.2份、复合磷酸盐0.04份、海藻酸钠0.3份、瓜尔胶0.4份、复合维生素0.03份、水35份。
3.根据权利要求1或2所述的一种非油炸福特姬松茸方便面,其特征在于,所述复合蔬菜粉由以下重量份组成:芹菜10-15份、苜蓿10-12份、荠菜12-15份、苋菜10-15份、雪里蕻12-15份、萝卜叶10-12份。
4.根据权利要求1或2所述的一种非油炸富铁姬松茸方便面,其特征在于,所述复合蔬菜粉由以下重量份组成:芹菜12.5份、苜蓿11份、荠菜13.5份、苋菜12.5份、雪里蕻13.5份、萝卜叶11份。
5.根据权利要求1或2所述的一种非油炸富铁姬松茸方便面,其特征在于,所述复合维生素包括维生素A、维生素B1、维生素B2、维生素B6、维生素B12、叶酸、维生素C、维生素D、维生素E中的两种或两种以上的混合物。
6.根据权利要求1或2所述的一种非油炸富铁姬松茸方便面,其特在于,所述富铁姬松茸干粉的制备方法为:
a.取姬松茸菌种在无菌条件下接种到斜面培养基中活化,再将活化的姬松茸菌丝以接种量为1cm3接入一级摇瓶,富铁液体培养基内,于25℃,90r/min摇瓶中培养2-3天;
b.将一级摇瓶中的菌丝以接种量为10%接入二级摇瓶,富铁液体培养基中,于25℃,90r/min摇瓶中培养1天;
c.取二级培养液,经3000r/min离心20min,取沉淀用自来水洗涤2-3次,再经3000r/min离心20min,取菌丝体置于80℃下烘干至恒重,粉碎过120目筛,得到富铁姬松茸干粉。
7.根据权利要求6所述的一种非油炸富铁姬松茸方便面,其特征在于,所述步骤b和步骤c中的富铁液体培养基含硫酸亚铁0.4-0.5g/L。
8.根据权利要求1或2所述的一种非油炸富铁姬松茸方便面,其特征在于,所述复合蔬菜粉的制备方法为:分别将芹菜、苜蓿、荠菜、苋菜、雪里蕻、萝卜叶等用清水洗干净,混合放入100℃沸水中漂烫10-15s,捞出,冷却后将混合蔬菜切成2-3mm的小块,采用热风干燥在60℃下干燥,然后粉碎过120目筛,得到复合蔬菜粉。
9.一种制备如权利要求1-8任一项所述的一种非油炸富铁姬松茸方便面的方法,其特征在于,包括以下步骤:
(1)将海藻酸钠用37℃水溶解,再加入乳铁素、食盐、食用碱、复合磷酸盐、瓜尔胶,混合均匀成混合液;
(2)将富铁姬松茸干粉、小麦粉、复合蔬菜粉与土豆淀粉混合,放入和面机中,边搅拌边加入水29%,再加入复合维生素和步骤(1)的混合液,和面20-30min,得到面团;
(3)将和好的面团,用保鲜膜封上,静置熟化15-30min;
(4)将熟化后的面团通过叠层机,反复平行重叠2-4次,复合成均匀坚实的面带,再将面带切丝成型;
(5)将成型的面条在蒸煮温度为95℃,蒸煮压力为0.197mPa的条件下蒸煮90s;
(6)将蒸煮后的面条采用热风干燥,在60℃下干燥,然后常温冷却,检测包装,即得到本发明的非油炸富铁姬松茸方便面。
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