CN108813339A - 一种葛根杂粮面条及其制备方法 - Google Patents
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Classifications
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- 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
本发明公开了一种葛根杂粮面条及其制备方法。该葛根杂粮面条,由以下重量份组成:小麦粉65‑75份、麦芽粉10‑20份、葛根粉5‑10份、葛花提取物1‑3份、柳叶蜡梅提取物0.1‑0.5份、绿豆4‑6份、黑豆6‑8份、红豆3‑5份、食盐1‑2份、食用碱0.1‑0.3份。是针对上述由于工作繁忙,应酬众多可能导致的肝劳损研发的一种面条类食品,旨在通过复配少量的原料,以协同增效的方式达到所需效果,有效预防长期高强度工作造成的人体劳损。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种葛根杂粮面条及其制备方法。
背景技术
作为主食之一的面条,现有的配方与工艺远达不到人们需求,因此有必要通过对配方与工艺的改良,从而使面条的营养、功效以及感官体验得到提升。
其中,中国专利《防止慢性肝功能损害及酒精肝的药食同膳面》(公告号CN103461820)中主要成分为各类传统中药成分,其成分通过简单混合而添加,成分混杂且相互之间没有足够的协同作用,效果不佳且浪费资源;中国专利《灵芝南瓜面及制备方法》(公开号CN101095417)中利用灵芝和南瓜简单调配制成面条营养成分单一,功效不足;因此本发明旨在研发一种既能很好通过食疗预防由于工作应酬过重而导致肝劳损等问题。
发明内容
本发明是针对上述由于工作繁忙,应酬众多可能导致的肝劳损研发的一种面条类食品,旨在通过复配少量的原料,以协同增效的方式达到所需效果,有效预防长期高强度工作造成的人体劳损。
本发明可以通过以下技术方案来实现:
一种葛根杂粮面条,由以下重量份原料组成:小麦粉65-75份、麦芽粉10-20份、葛根粉5-10份、葛花提取物1-3份、柳叶蜡梅提取物0.1-0.5份、绿豆4-6份、黑豆6-8份、红豆3-5份、食盐1-2份、食用碱0.1-0.3份。
优选地,由以下重量份原料组成:小麦粉70份、麦芽粉15份、葛根粉7.5份、葛花提取物2份、柳叶蜡梅提取物0.3份、绿豆5份、黑豆7份、红豆4份、食盐1.5份、食用碱0.2份。
其中,葛花提取物的制备方法为:取葛花用清水漂洗3-4次,
然后用纱布过滤,置于60℃下烘干,研碎,然后加入8倍量的蒸馏水浸泡3h,回流提取2h,过滤,取滤渣再加入8倍量蒸馏水,回流提取1h,过滤,合并两次滤液,减压浓缩,干燥得到葛花提取物。
其中,葛根粉的制备方法为:取鲜葛根用自来水冲洗,再用蒸馏水冲洗,最后用高纯水漂洗,晾干后,切成碎块,放入打浆机中碎浆,得到葛根粉浆,然后用80目筛过滤,取过滤后的粉浆加入微量明矾溶液,搅拌均匀后,静置分层,取下层沉淀再加入适量清水搅拌均匀,静置12h,过滤,取下层湿葛根粉覆盖3-4层干净棉布,吸干水分后,将湿葛根粉置于80℃恒温干燥箱中干燥24h,捣碎,过40目筛,得到葛根粉。
其中,柳叶蜡梅提取物的制备方法为:取柳叶蜡梅置于50℃烘箱中烘干,粉碎过50目筛,然后按料液比为1:25加入蒸馏水,在超声波作用下浸提35min,取提取液经3000r/min离心15min,取上清液浓缩干燥,即得到柳叶蜡梅提取物。
本发明还提供一种葛根杂粮面条的制备方法:
(1)取绿豆、黑豆、红豆按比例混合,用清水冲洗干净,然后放入蒸馏水中浸泡2h,再放入锅中煮沸至保持沸腾状态15min,过滤,取滤渣加入7倍量蒸馏水进行磨浆2次,再经胶体磨胶磨,得到杂粮浆液;
(2)将小麦粉、麦芽粉、葛根粉、葛花提取物、柳叶蜡梅提取物、食盐和食用碱混合搅拌均匀,放入和面机中,加入步骤(1)的杂粮浆液,搅拌15-20min,得到面团;
(3)将和好的面团放入熟化机中以7-10r/min的转速熟化20-30min;
(4)将熟化后的面团经压片机多级辊压成0.8-1mm厚的面带,再经切条机切成2mm宽的面条;
(5)将湿面条置于烘房中烘干至面条含水量为12%,然后按180-200mm的长度切断,包装入袋,得到本发明的葛根杂粮面条。
本发明所述各主要功效成分作用机理如下:
葛花用于解酒护肝,缓解酒后呕吐等症状,有很好的疗效。其所含的皂角苷有强大的保肝功效,异黄酮则有较强的消除活性氧的作用,这两种成分可有效抑制肠胃对酒精的吸收,促进血液中酒精的分解和排泄,达到解酒、护肝、养胃、补肾之功效,且无任何副作用。
葛根内含12%的黄酮类化合物,还含有蛋白质、氨基酸、糖、和人体必需的铁、钙、铜、硒等矿物质,是老少皆宜的名贵滋补品,具有发表解肌,升阳透疹,解热生津之功效。其所含活性物质能促进新陈代谢,加强肝脏解毒功能,防止酒精对肝脏的损伤,从而具有醒酒作用。
柳叶蜡梅叶中主要含蛋白质、粗脂肪、粗纤维、可溶性总糖、水分和灰分、游离氨基酸、维生素和矿质元素,具有较强的抗氧化活性,能清除活性氧化产物,抗脂质过氧化损伤,改善酒精所致脂质过氧化而引发的一系列病理反应,并能明显减轻由酒精引起的肝组织损伤,减轻肝组织病理损伤从而保护肝脏。
本发明具备以下有益效果:
本发明中添加了葛花提取物,其所含皂角苷和异黄酮类物质不仅可以抑制肠胃对酒精的吸收,加快酒精的氧化,还能使乙醇失去毒性,对胃肠黏膜起到收缩和保护作用,从而能改善醉酒的症状,起到解酒保肝的作用。
本发明中添加了葛根粉,其所含丰富的营养物质能调节人体机能,增强体质,提高机体抗病能力,其活性物质能促进机体的新陈代谢,提高肝细胞的再生能力,恢复正常肝脏机能,并加强肝脏的解毒功能,防止肝脏因酒精中毒而损伤。
本发明将柳叶蜡梅提取物添加至面条的制作中,利用其较强的抗氧化活性,清除体内氧自由基,防止脂质过氧化损伤,并减轻酒精所致的肝组织病理损伤,从而能保护肝脏,进而起到醒酒解酒的作用。
本发明将葛根粉、葛花提取物和柳叶蜡梅提取物三者复配添加至面条的制备中,为人体提供合理且均衡的营养物质,提高机体的免疫功能,增强体质,并通过三者中的活性成分和抗氧化物质,能抑制肠胃对酒精的吸收,加快酒精的氧化,并加强肝脏的解毒功能,改善酒精所致的肝组织病理损伤,且本发明还添加了绿豆、黑豆、红豆等清热解毒杂粮,能有效解除机体中的酒毒,帮助机体加快毒素的排泄,从而具有解酒保肝的作用。
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为本发明葛根杂粮面条的配方。
表1
对比例1
对比例1与实施例1的区别在于,对比例1不含葛根粉成分。
对比例2
对比例2与实施例1的区别在于,对比例2不含葛花提取物成分。
对比例3
对比例3与实施例1的区别在于,对比例3不含柳叶蜡梅提取物成分。
对比例4
对比例4与实施例1的区别在于,对比例4不含葛根粉、葛花提取物和柳叶蜡梅提取物成分。
按如下方法制备葛花提取物:取葛花用清水漂洗3-4次,然后用纱布过滤,置于60℃下烘干,研碎,然后加入8倍量的蒸馏水浸泡3h,回流提取2h,过滤,取滤渣再加入8倍量蒸馏水,回流提取1h,过滤,合并两次滤液,减压浓缩,干燥得到葛花提取物。
按如下方法制备葛根粉:取鲜葛根用自来水冲洗,再用蒸馏水冲洗,最后用高纯水漂洗,晾干后,切成碎块,放入打浆机中碎浆,得到葛根粉浆,然后用80目筛过滤,取过滤后的粉浆加入微量明矾溶液,搅拌均匀后,静置分层,取下层沉淀再加入适量清水搅拌均匀,静置12h,过滤,取下层湿葛根粉覆盖3-4层干净棉布,吸干水分后,将湿葛根粉置于80℃恒温干燥箱中干燥24h,捣碎,过40目筛,得到葛根粉。
按如下方法制备柳叶蜡梅提取物:取柳叶蜡梅置于50℃烘箱中烘干,粉碎过50目筛,然后按料液比为1:25加入蒸馏水,在超声波作用下浸提35min,取提取液经3000r/min离心15min,取上清液浓缩干燥,即得到柳叶蜡梅提取物。
上述一种葛根杂粮面条的制备方法,包括以下步骤:
(1)取绿豆、黑豆、红豆按比例混合,用清水冲洗干净,然后放入蒸馏水中浸泡2h,再放入锅中煮沸至保持沸腾状态15min,过滤,取滤渣加入7倍量蒸馏水进行磨浆2次,再经胶体磨胶磨,得到杂粮浆液;
(2)将小麦粉、麦芽粉、葛根粉、葛花提取物、柳叶蜡梅提取物、食盐和食用碱混合搅拌均匀,放入和面机中,加入步骤(1)的杂粮浆液,搅拌15-20min,得到面团;
(3)将和好的面团放入熟化机中以7-10r/min的转速熟化20-30min;
(4)将熟化后的面团经压片机多级辊压成0.8-1mm厚的面带,再经切条机切成2mm宽的面条;
(5)将湿面条置于烘房中烘干至面条含水量为12%,然后按180-200mm的长度切断,包装入袋,得到本发明的葛根杂粮面条。产品功效确认:
邀请90位长期工作繁忙,长期不规律生活,熬夜的职场人士,确认均有便秘,易感冒,脸色灰暗的症状;通过3个月的测试期,期间分别以上述各组方案制备样品面,并确保每天有且只有一顿食用该样品面,结束后汇总各组数据,得到表2:
表2
脸色 | 平均感冒次数 | 消化异常(平均) | |
实施例1 | 脸色泛红 | 3 | 2周1次 |
实施例2 | 脸色泛红 | 4 | 基本没有 |
实施例3 | 脸色红润 | 2 | 基本没有 |
实施例4 | 脸色泛红 | 4 | 2周1次 |
实施例5 | 脸色泛红 | 3 | 3周一次 |
对比例1 | 脸色发白 | 23 | 1周4次 |
对比例2 | 脸色发白 | 21 | 1周3次 |
对比例3 | 脸色发白 | 22 | 1周3次 |
对比例4 | 脸色灰暗 | 28 | 每天 |
其中,消化异常包括便秘或拉肚子。
通过分析表2数据,可以知道作为对照的对比例4使用的基础配方,该组在3个月后,脸色仍保持一开始的灰暗,且易感冒,消化不好;而通过以葛根粉、葛花提取物或柳叶蜡梅提取物进行改良,脸色有所好转,同时体质也有一定改善,消化也好了,但整体效果不明显;进一步将葛根粉、葛花提取物和柳叶蜡梅提取物三者进行复配添加,对应的实施例组脸色恢复正常,体质也得到了很好地改善,消化明显正常了,说明通过复配,三种成分的优点能很好地互补,甚至发生协同增效,最终达到令人满意的效果。
邀请90位长期工作繁忙,应酬多,饮食不规律,并确认其血脂,胆固醇过高;以3个月为期限进行测试,期间分别以各组样品面作为三餐中任一餐的主食,测试结束后进行测量,确定各组成员的状况,汇总得到表3:
表3
血清总胆固醇(mmol/L) | 甘油三酯(mmol/L) | |
实施例1 | 5.05 | 1.67 |
实施例2 | 5.02 | 1.68 |
实施例3 | 4.87 | 1.52 |
实施例4 | 5.17 | 1.68 |
实施例5 | 5.14 | 1.64 |
对比例1 | 5.58 | 1.85 |
对比例2 | 5.53 | 1.88 |
对比例3 | 5.36 | 1.83 |
对比例4 | 5.97 | 1.98 |
其中,血清胆固醇值在5.17~6.47mmol/L算偏高,甘油三酯在1.76~2.26mmol/L算偏高。
参考表3数据,以对比例4配方为食,并不会对人体胆固醇与脂肪含量产生太大影响;借对比例4数据进行比较,可以知道通过添加葛根粉、葛花提取物或柳叶蜡梅提取物成分,能轻微减少胆固醇与脂肪的量,但效果几乎可以忽略;而进一步将葛根粉、葛花提取物和柳叶蜡梅提取物三者复配添加,通过三者的相互协同增效,可以发现试验结束后人体内胆固醇与脂肪的相关参数降低到正常水平,说明通过复配增效是能有效提高产品效果的。
综上所述,本发明制备的葛根杂粮面条能帮助养护肝脏,降低血脂与胆固醇,缓解由于工作繁忙,饮食不健康而带来的肝脏负担过重,避免因此而进一步损伤肝脏。
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 (6)
1.一种葛根杂粮面条,其特征在于,由以下重量份原料组成:小麦粉65-75份、麦芽粉10-20份、葛根粉5-10份、葛花提取物1-3份、柳叶蜡梅提取物0.1-0.5份、绿豆4-6份、黑豆6-8份、红豆3-5份、食盐1-2份、食用碱0.1-0.3份。
2.根据权利要求1所述的一种葛根杂粮面条,其特征在于,由以下重量份原料组成:小麦粉70份、麦芽粉15份、葛根粉7.5份、葛花提取物2份、柳叶蜡梅提取物0.3份、绿豆5份、黑豆7份、红豆4份、食盐1.5份、食用碱0.2份。
3.根据权利要求1或2所述的一种葛根杂粮面条,其特征在于,所述葛花提取物的制备方法为:取葛花用清水漂洗3-4次,然后用纱布过滤,置于60℃下烘干,研碎,然后加入8倍量的蒸馏水浸泡3h,回流提取2h,过滤,取滤渣再加入8倍量蒸馏水,回流提取1h,过滤,合并两次滤液,减压浓缩,干燥得到葛花提取物。
4.根据权利要求1或2所述的一种葛根杂粮面条,其特征在于,所述葛根粉的制备方法为:取鲜葛根用自来水冲洗,再用蒸馏水冲洗,最后用高纯水漂洗,晾干后,切成碎块,放入打浆机中碎浆,得到葛根粉浆,然后用80目筛过滤,取过滤后的粉浆加入微量明矾溶液,搅拌均匀后,静置分层,取下层沉淀再加入适量清水搅拌均匀,静置12h,过滤,取下层湿葛根粉覆盖3-4层干净棉布,吸干水分后,将湿葛根粉置于80℃恒温干燥箱中干燥24h,捣碎,过40目筛,得到葛根粉。
5.根据权利要求1或2所述的一种葛根杂粮面条,其特征在于,所述柳叶蜡梅提取物的制备方法为:取柳叶蜡梅置于50℃烘箱中烘干,粉碎过50目筛,然后按料液比为1:25加入蒸馏水,在超声波作用下浸提35min,取提取液经3000r/min离心15min,取上清液浓缩干燥,即得到柳叶蜡梅提取物。
6.制备如权利要求1-5任一项所述的一种葛根杂粮面条的方法,其特征在于,包括以下步骤:
(1)取绿豆、黑豆、红豆按比例混合,用清水冲洗干净,然后放入蒸馏水中浸泡2h,再放入锅中煮沸至保持沸腾状态15min,过滤,取滤渣加入7倍量蒸馏水进行磨浆2次,再经胶体磨胶磨,得到杂粮浆液;
(2)将小麦粉、麦芽粉、葛根粉、葛花提取物、柳叶蜡梅提取物、食盐和食用碱混合搅拌均匀,放入和面机中,加入步骤(1)的杂粮浆液,搅拌15-20min,得到面团;
(3)将和好的面团放入熟化机中以7-10r/min的转速熟化20-30min;
(4)将熟化后的面团经压片机多级辊压成0.8-1mm厚的面带,再经切条机切成2mm宽的面条;
(5)将湿面条置于烘房中烘干至面条含水量为12%,然后按180-200mm的长度切断,包装入袋,得到本发明的葛根杂粮面条。
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CN107951030A (zh) * | 2017-12-04 | 2018-04-24 | 浙江农林大学 | 一种具有解酒保肝功能的复方颗粒剂及其制备方法 |
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Application publication date: 20181116 |