CN108902728A - 一种减肥面条的配方及其制备工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种减肥面条的配方及其制备工艺,其组成如下:小麦30‑50份、白扁豆5‑15份、黑麦15‑25份、大豆肽5‑15份、蛋白肽5‑15份、膳食纤维5‑15份、营养强化剂1‑5份;本发明采用小麦和膳食纤维结合面粉制造出的面条,具有通便、养生的功效,膳食纤维有一定协助减肥的保健效果,工艺简单、清爽适口,尤其适合想减肥或保持身材的人群食用;食用时产生饱腹感,与普通的减肥药物相比,该面条既达到了减肥的效果,又不会因减肥造成人体必须的营养成分的缺失,各种组分间交叉产生协同作用,方能具备良好的减肥效果。
Description
技术领域
本发明涉及一种减肥面条,具体为一种减肥面条的配方及其制备工艺。
背景技术
目前,市场上减肥食品、饮品、药品等品种繁多,但归纳起来主要有六类,一是抑制食欲类,二是抑 制脂肪吸收类,三是降低血糖类、四是抑制食物吸收类,五是增加能量消耗类,六是脱水类。这六类减肥产品在人们减肥过程中均不同程度地伤害到人的身体健康。随着我国社会经济条件的改善,人民生活水平的不断提高,饮食结构的改变,劳动强度的减低,人们不愿意以身体健康为代价的减肥;
而在我们生活中,大米和面食是我们生活的主食,面条具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱,现有的工业化生产的面条在种类、营养、食品保健功效等方面均需要涉及,而现在面条多缺乏养生保健的食疗作用。
发明内容
本发明要解决的技术问题是克服现有技术的缺陷,提供一种减肥面条的配方及其制备工艺,以解决上述现有技术存在的问题,使得血糖降低,并能辅助治疗糖尿病。
为了解决上述技术问题,本发明提供了如下的技术方案:
本发明提供一种减肥面条的配方,一种减肥面条的配方,其特征在于,其组成如下:小麦30-50份、白扁豆5-15份、黑麦15-25份、大豆肽5-15份、蛋白肽5-15份、膳食纤维5-15份、营养强化剂1-5份。
作为本发明的一种优选技术方案,膳食纤维包括但不限于燕麦、苦瓜或银杏叶的提取物;采用膳食纤维改性加工工艺加工而成。食物纤维是食物中无法被人体消化分解的成分,虽然它并不具有任何营养价值,但是它留在肠道中却发挥了许多作用,包括能降低胆固醇以减少心血管疾病的发生、阻碍糖类被快速吸收以减缓血糖窜升,其中最大的功能在于它对大肠癌的预防具有显著的效果。
作为本发明的一种优选技术方案,豆肽粉含有多种生物活性肽,具有多种生理活性,包括抗氧化、降血压、降低胆固醇、降血脂、抗疲劳、增强免疫等。作为一种新型多功能营养配料,大豆肽粉可广泛地用于保健食品、婴幼儿食品、运动食品、发酵制品及临床营养制剂等;肽还能促进大脑发育、提高记忆力,还具有增强吞噬细胞和B细胞的活力,增强免疫功能,具有抗癌、抗衰老、保护表皮细胞、防止黑色素沉着、消除氧化自由基,起血液清道夫作用;可促进细胞繁殖,保护肝脏,防止肝硬化,并有助于肝功能的恢复,对糖尿病人具有医疗和预防作用;并可预防老年性痴呆和胆结石的发生。
作为本发明的一种优选技术方案,胶原蛋白肽特有的结构能强劲锁住水分,防止水分的流失,让皮肤保持湿润、水嫩状态;且其含有大量的羟基,不仅能提升皮肤亮度,还具有美白效果;胶原蛋白肽进入皮肤后,可修复断裂老化的弹力纤维网,使皮肤弹性恢复,柔韧充盈,另外胶原蛋白可消除体内自由基,多途径抗氧化,减缓皮肤衰老。
作为本发明的一种优选技术方案,营养强化剂是由L-盐酸赖氨酸、L-赖氨酸.L-天冬氨酸盐、L-赖氨酸-L-谷氨酸盐和牛磺酸中的一种或几种强化剂组合而成;营养强化剂不仅可以提高食品的营养质量,还可以减少和预防很多营养缺乏症及营养缺乏引起的其他并发症,有些营养强化剂还兼有提高食品的感官质量和保藏性能的作用。
本发明还提供一种减肥面条的其制备工艺,包括以下步骤,
S1:按如下质量百分比分别称量下述各组分:小麦40份、白扁豆10份、黑麦20份、大豆肽10份、蛋白肽10份、膳食纤维8份、营养强化剂2份;
S2:上述材料首先经过粉碎机粉碎后得到粉末状的原料,并将该原料按照比例进行混合;
S3:将S2中混合后的粉末放置在温度为60~70℃的蒸格中8~12min;
S4:将S3中蒸后的粉末拿出放凉,将盐和食用碱与水混合后与粉末搅拌均匀,进行和面;
S5:将S4中和好的面放入压制机,进行压制成型。
本发明所达到的有益效果是:本发明采用小麦和膳食纤维结合面粉制造出的面条,具有通便、养生的功效,膳食纤维有一定协助减肥的保健效果,工艺简单、清爽适口,尤其适合想减肥或保持身材的人群食用;食用时产生饱腹感,与普通的减肥药物相比,该面条既达到了减肥的效果,又不会因减肥造成人体必须的营养成分的缺失,这是因为七种组分按照特定比例配制,各种组分间交叉产生协同作用,方能具备良好的减肥效果。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1
本发明提供一种减肥面条的配方,其组成如下:小麦30-50份、白扁豆5-15份、黑麦15-25份、大豆肽5-15份、蛋白肽5-15份、膳食纤维5-15份、营养强化剂1-5份。
进一步地,膳食纤维包括但不限于燕麦、苦瓜或银杏叶的提取物。
进一步地,营养强化剂是由L-盐酸赖氨酸、L-赖氨酸.L-天冬氨酸盐、L-赖氨酸-L-谷氨酸盐和牛磺酸中的一种或几种强化剂组合而成。
上述减肥面条的其制备工艺流程:包括以下步骤,
S1:按如下质量百分比分别称量下述各组分:小麦40份、白扁豆10份、黑麦20份、大豆肽10份、蛋白肽10份、膳食纤维8份、营养强化剂2份;
S2:上述材料首先经过粉碎机粉碎后得到粉末状的原料,并将该原料按照比例进行混合;
S3:将S2中混合后的粉末放置在温度为60~70℃的蒸格中8~12min;
S4:将S3中蒸后的粉末拿出放凉,将盐和食用碱与水混合后与粉末搅拌均匀,进行和面;
S5:将S4中和好的面放入压制机,进行压制成型。
实施例2
实施例2与上述实施例的配方、加工步骤相同,不同之处在于原料的配比不同。
上述减肥面条的其制备工艺流程:包括以下步骤,
S1:按如下质量百分比分别称量下述各组分:小麦30份、白扁豆12份、黑麦23份、大豆肽13份、蛋白肽12份、膳食纤维7份、营养强化剂3份;
S2:上述材料首先经过粉碎机粉碎后得到粉末状的原料,并将该原料按照比例进行混合;
S3:将S2中混合后的粉末放置在温度为60~70℃的蒸格中8~12min;
S4:将S3中蒸后的粉末拿出放凉,将盐和食用碱与水混合后与粉末搅拌均匀,进行和面;
S5:将S4中和好的面放入压制机,进行压制成型。
实施例3
实施例3与上述实施例的配方、加工步骤相同,不同之处在于原料的配比不同。
上述减肥面条的其制备工艺流程:包括以下步骤,
S1:按如下质量百分比分别称量下述各组分;小麦45份、白扁豆7份、黑麦17份、大豆肽8份、蛋白肽10份、膳食纤维10份、营养强化剂3份;
S2:上述材料首先经过粉碎机粉碎后得到粉末状的原料,并将该原料按照比例进行混合;
S3:将S2中混合后的粉末放置在温度为60~70℃的蒸格中8~12min;
S4:将S3中蒸后的粉末拿出放凉,将盐和食用碱与水混合后与粉末搅拌均匀,进行和面;
S5:将S4中和好的面放入压制机,进行压制成型。
本发明采用小麦和膳食纤维结合面粉制造出的面条,具有通便、养生的功效,膳食纤维有一定协助减肥的保健效果,工艺简单、清爽适口,尤其适合想减肥或保持身材的人群食用;食用时产生饱腹感,与普通的减肥药物相比,该面条既达到了减肥的效果,又不会因减肥造成人体必须的营养成分的缺失,这是因为七种组分按照特定比例配制,各种组分间交叉产生协同作用,方能具备良好的减肥效果。
最后应说明的是:以上仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种减肥面条的配方,其特征在于,其组成如下:小麦30-50份、白扁豆5-15份、黑麦15-25份、大豆肽5-15份、蛋白肽5-15份、膳食纤维5-15份、营养强化剂1-5份。
2.根据权利要求1所述的一种减肥面条的配方,其特征在于,其组成如下:小麦40份、白扁豆10份、黑麦20份、大豆肽10份、蛋白肽10份、膳食纤维8份、营养强化剂2份。
3.根据权利要求1所述的一种减肥面条的配方,其特征在于,膳食纤维包括但不限于燕麦、苦瓜或银杏叶的提取物。
4.根据权利要求1所述的一种减肥面条的配方,其特征在于,营养强化剂是由L-盐酸赖氨酸、L-赖氨酸.L-天冬氨酸盐、L-赖氨酸-L-谷氨酸盐和牛磺酸中的一种或几种强化剂组合而成。
5.根据权利要求1所述的一种减肥面条的其制备工艺,其特征在于,包括以下步骤,
S1:按如下质量百分比分别称量下述各组分:小麦40份、白扁豆10份、黑麦20份、大豆肽10份、蛋白肽10份、膳食纤维8份、营养强化剂2份;
S2:上述材料首先经过粉碎机粉碎后得到粉末状的原料,并将该原料按照比例进行混合;
S3:将S2中混合后的粉末放置在温度为60~70℃的蒸格中8~12min;
S4:将S3中蒸后的粉末拿出放凉,将盐和食用碱与水混合后与粉末搅拌均匀,进行和面;
S5:将S4中和好的面放入压制机,进行压制成型。
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