CN108936464A - 一种魔芋方便食品及其制备方法 - Google Patents
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明提出了一种魔芋方便食品,包括按重量份数的魔芋粉43~68份、葛根粉11~18份、山药粉12~20份、藕粉8~14份、植物油8~18份、蔬菜粉33~52份、酱料15~32份;其中,蔬菜粉包括洋葱粉、大蒜粉、苦瓜粉、南瓜粉、黄瓜粉、木耳粉。本发明还提供了上述魔芋方便食品的制备方法,通过先将魔芋粉、葛根粉、山药粉、藕粉和蔬菜粉,加植物油和水混匀后蒸熟、冷却、切丝、干燥制成粉丝后,再在表面喷涂液态的酱料制成成品。这种魔芋方便食品具有控制血糖含量,降低血糖的辅助效果;直接用开水冲开即可食用,简单快捷;在生产时省去了另外装配调料包的工序,提高了装配效率,减少了多装漏装问题。
Description
技术领域
本发明涉及方便食品技术领域,具体涉及一种魔芋方便食品及其制备方法。
背景技术
对糖尿病人来说,为了控制碳水化合物的摄入,米饭不能吃饱,水果不能吃多,甜品基本不碰。因此,糖尿病人的主食需要选用碳水化合物含量相对较低,或者含有不易被人体消化吸收转化为葡萄糖的碳水化合物的食物。
现有技术中,例如专利号“201010214390.4”的专利一种糖尿病专用强化营养面粉及其制备方法中,提供了一种用决明子粉、葛根粉、苦瓜粉、魔芋粉、荞麦粉、麦麸、玉米须、及微量元素硒和小麦粉等原料生产的适合糖尿病人食用的强化营养面粉。专利号“201610625427.X”的专利一种魔芋食品及其制备方法,提供了一种魔芋方便食品,这种方便食品包括魔芋粉条或粉皮,还包括盐包、醋包和调味包这三种调料包。这种方便食品虽然能作为糖尿病人的主食,但是其营养成分缺乏,对血糖偏高人群或糖尿病人的血糖控制起不到辅助作用;在使用时需要拆开三种调料包,操作复杂繁琐,若缺少任意一种调料包,都会对魔芋方便食品的风味造成影响;由于每一袋魔芋方便食品需要配备的调料包给数量较多,对生产工人的装配要求较高,容易引起多装、漏装等问题,不利于品质控制。
发明内容
为了使魔芋方便食品具备一定的辅助降血糖,辅助控制血糖含量的作用,且食用方式简单,风味好,本发明提供了一种魔芋方便食品,具体通过以下技术方案实现。
一种魔芋方便食品,包括按重量份数的魔芋粉43~68份、葛根粉11~18份、山药粉12~20份、藕粉8~14份、植物油8~18份、蔬菜粉33~52份、酱料15~32份;
所述蔬菜粉包括洋葱粉、大蒜粉、苦瓜粉、南瓜粉、黄瓜粉、木耳粉且按重量的比例为1∶1∶1∶0.4~0.8∶0.4~0.8∶0.4~0.8;
所述酱料包括酱油、白醋、料酒、食盐、味精、蕃茄酱、胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉且按重量的比例为2∶2∶2∶1∶1∶0.8∶0.4∶0.4∶0.4∶0.4∶0.4。
上述魔芋方便食品中,魔芋是一种低能量、低蛋白、低脂肪、低维生素、高膳食纤维的食品,且魔芋多糖属于可溶性膳食纤维,不被小肠消化吸收,不提供能量,是一类低血糖生成指数的食品,尤其适合有肥胖、血脂高、容易饥饿、餐后血糖较高、有便秘的糖尿病患者食用。
葛根粉、山药粉、藕粉中的可溶性膳食纤维也对血糖偏高人群的血糖控制具有良好效果。
混合蔬菜中,洋葱富含能刺激胰岛素合成和分泌的物质;大蒜中的大蒜素,苦瓜中的苦瓜皂苷,南瓜中的果糖、戊聚糖、甘露醇,木耳中的木耳多糖都对降血糖血脂具有良好效果;黄瓜含糖量,其所含的丙醇二酸能抑制人体内糖类转变为脂肪,非常适合于肥胖型糖尿病患者食用。
优选地,包括按重量份数的原料,魔芋粉48~60份、葛根粉16份、山药粉18份、藕粉11份、植物油11~15份、蔬菜粉37~45份、酱料21~26份。
更优选地,包括按重量份数的原料,魔芋粉55份、葛根粉16份、山药粉18份、藕粉11份、植物油13.5份、蔬菜粉40份、酱料23份。
本发明还提供了一种魔芋方便食品的制备方法,包括以下步骤:
S1、称取魔芋粉、葛根粉、山药粉、藕粉、植物油、蔬菜粉、酱料;将魔芋粉、葛根粉、山药粉、藕粉分别过140~160目筛,将蔬菜粉过80~100目筛;
S2、将过筛后的魔芋粉、葛根粉、山药粉、藕粉、蔬菜粉混匀,加入植物油和水,搅拌呈浓稠状混合物料;
S3、将步骤S2制备的混合物料进行蒸煮、冷却、切丝、干燥,制成含水量不超过10%的粉丝;
S4、将酱料中的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉分别过140~160目筛;再将过筛后的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉与酱料的其他原料混匀成液态,将液态酱料雾化成液滴后均匀喷涂在粉丝表面;
S5、将涂有液态酱料的粉丝烘干,即得成品。
上述魔芋方便食品的制备方法,采用将蔬菜粉与魔芋粉、葛根粉、山药粉、藕粉混合,加水蒸熟后制成粉丝,然后将液态酱料喷涂在粉丝上的方式;这种方式省去了另外加入调料包的方式,直接将粉丝加开水冲泡即可食用,粉丝上喷涂的酱料将逐渐扩散到开水中。
优选地,步骤S5中,涂有液态酱料的粉丝的烘干温度为55~70℃,烘干时间0.5~1h。当液态酱料喷涂在粉丝表面后烘干时,需要控制烘干的温度和时间。温度过高、时间过长会使粉丝表面颜色过深,影响感官指标评价,且容易产生焦糊味等其他不良滋味;温度过低、时间过短,则粉丝表面的酱料中依然含有水分,长期保存过程中容易造成粉丝粘连,且不利于保存。
更优选地,步骤S5中,涂有液态酱料的粉丝的烘干温度为60℃。
与现有技术相比,本发明的有益效果在于:
1、制备了一种方便食品,对控制血糖含量,降低血糖具有一定的辅助作用,不仅适合普通人群使用,更适合血糖偏高人群、糖尿病人群作为主食食用;
2、将所有的原料一起制备成方便食品成品,只需将粉丝加水冲泡开即可直接食用,不需要加蔬菜包、调料包等额外辅料,简化了食用的过程,更方便快捷;
3、将酱料喷涂在粉丝表面,对粉丝产生了预腌渍的效果,且因烘干的作用腌渍时间短,既使粉丝本身更加入味,又避免粉丝过咸。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动条件下所获得的所有其它实施例,都属于本发明保护的范围。
以下实施例和比较例中,蔬菜粉中的洋葱粉、大蒜粉、苦瓜粉、南瓜粉、黄瓜粉、木耳粉按重量的比例为1∶1∶1∶0.5∶0.5∶0.5;酱料中的酱油、白醋、料酒、食盐、味精、蕃茄酱、胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉按重量的比例为2∶2∶2∶1∶1∶0.8∶0.4∶0.4∶0.4∶0.4∶0.4。
以下实施例1~5和比较例1~2中,魔芋方便食品的制备方法为:
S1、称取魔芋粉、葛根粉、山药粉、藕粉、植物油、蔬菜粉、酱料;将魔芋粉、葛根粉、山药粉、藕粉分别过150目筛,将蔬菜粉过100目筛;
S2、将过筛后的魔芋粉、葛根粉、山药粉、藕粉、蔬菜粉混匀,加入植物油和水,搅拌呈浓稠状混合物料;
S3、将步骤S2制备的混合物料进行蒸煮、冷却、切丝、干燥,制成含水量不超过10%的粉丝;
S4、将酱料中的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉分别过150目筛;再将过筛后的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉与酱料的其他原料混匀成液态,将液态酱料雾化成液滴后均匀喷涂在粉丝表面;
S5、将涂有液态酱料的粉丝在60℃下烘干40min,即得成品。
实施例1~5、比较例1~2
实施例1~5和比较例1~2所制备的魔芋方便食品,各原料的重量份数如下表1:
表1中,各实施例和比较例除了原料配比不一样,其制备方法相同。
实施例6、7和比较例3、4
实施例6、7和比较例3、4所制备的魔芋方便食品,其各原料的重量份数与实施例1相同;制备方法也基本相同,不同之处在于步骤S5的烘干温度,如下表2:
见表2,是实施例6、7和比较例3、4的魔芋方便食品制备时步骤S5的烘干温度表。
应用例1:实施例1~7、比较例1~4制备的魔芋方便食品的感官评价
对实施例1~7、比较例1~4制备的魔芋方便食品进行感官评价,评价指标包括色泽、气味、粉丝粘连、水泡后的粉丝风味,结果如下表3:
通过上表3可知,采用实施例1~5的配方制备的魔芋方便食品,其色泽、气味、粉丝粘连、水泡后的粉丝风味均很好,实施例1的各指标均处于最佳水平。由于比较例3的步骤S5中的烘干温度过低,造成水分蒸发不完全,会有少量粉丝粘连现象;而,比较例4的步骤S5中的烘干温度过高,会产生少许焦糊味等不良气味。
应用例1:实施例1~3、比较例1~2制备的魔芋方便食品的辅助调节血糖的效果评价
1、试验动物:18月龄雄性大鼠80只,体重200±20克,用基础饲料适应性饲养一周。
2、试验方法:
(1)将大鼠随机分为8组,每组10只,分别对应实施例1~3组、比较例1~2组、对照组、造模组、空白组;
(2)明暗周期12/12小时,自由摄食、饮水;空白组继续喂以基础饲料至实验结束;
造模组及实施例1~3组、比较例1~2组喂以高热量饲料,共计四周,再按20mg/kg体重的剂量一次性腹腔内注射链脲佐菌素(STZ)(溶于0.1mmol/L柠檬酸缓冲液,pH4.4);
造模成功的标准为:于72小时后禁食12小时按2g/kg体重灌喂20%D-葡萄糖溶液,做口服糖耐量实验,0和120分钟血糖分别大于7.0mmol/L和11.1mmol/L。
(3)给药方法:
空白组:自由饮水、摄食;
造模组:造模成功后,自由饮水、摄食;
实施例1~3组、比较例1~2组:造模成功后,每日以810mg/kg的实施例1~3、比较例1~2制备的魔芋方便食品分别喂养;
对照组:造模成功后,每日以810mg/kg的基础饲料喂养。
(4)试验研究结果如下表4:
通过表4可知,喂食实施例1~3、比较例1~2制备的魔芋方便食品的大鼠,血糖含量明显更低,而实施例1~3组的大鼠的血糖含量控制的最好。由此可以说明,本发明制备的魔芋方便食品,对糖尿病人的血糖含量起到良好控制效果。
Claims (6)
1.一种魔芋方便食品,其特征在于,包括按重量份数的魔芋粉43~68份、葛根粉11~18份、山药粉12~20份、藕粉8~14份、植物油8~18份、蔬菜粉33~52份、酱料15~32份;
所述蔬菜粉包括洋葱粉、大蒜粉、苦瓜粉、南瓜粉、黄瓜粉、木耳粉且按重量的比例为1∶1∶1∶0.4~0.8∶0.4~0.8∶0.4~0.8;
所述酱料包括酱油、白醋[1]、料酒、食盐、味精、蕃茄酱、胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉且按重量的比例为2∶2∶2∶1∶1∶0.8∶0.4∶0.4∶0.4∶0.4∶0.4。
2.根据权利要求1所述的一种魔芋方便食品,其特征在于,包括按重量份数的原料,魔芋粉48~60份、葛根粉16份、山药粉18份、藕粉11份、植物油11~15份、蔬菜粉37~45份、酱料21~26份。
3.根据权利要求2所述的一种魔芋方便食品,其特征在于,包括按重量份数的原料,魔芋粉55份、葛根粉16份、山药粉18份、藕粉11份、植物油13.5份、蔬菜粉40份、酱料23份。
4.权利要求1~3任一项所述的魔芋方便食品的制备方法,其特征在于,包括以下步骤:
S1、称取魔芋粉、葛根粉、山药粉、藕粉、植物油、蔬菜粉、酱料;将魔芋粉、葛根粉、山药粉、藕粉分别过140~160目筛,将蔬菜粉过80~100目筛;
S2、将过筛后的魔芋粉、葛根粉、山药粉、藕粉、蔬菜粉混匀,加入植物油和水,搅拌呈浓稠状混合物料;
S3、将步骤S2制备的混合物料进行蒸煮、冷却、切丝、干燥,制成含水量不超过10%的粉丝;
S4、将酱料中的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉分别过140~160目筛;再将过筛后的胡椒粉、茴香粉、大料粉、桂皮粉、孜然粉与酱料的其他原料混匀成液态,将液态酱料雾化成液滴后均匀喷涂在粉丝表面;
S5、将涂有液态酱料的粉丝烘干,即得成品。
5.权利要求4所述的魔芋方便食品的制备方法,其特征在于,步骤S5中,涂有液态酱料的粉丝的烘干温度为55~70℃,烘干时间0.5~1h。
6.权利要求5所述的魔芋方便食品的制备方法,其特征在于,步骤S5中,涂有液态酱料的粉丝的烘干温度为60℃。
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