CN109007551A - 一种营养速泡米粉及制备方法 - Google Patents
一种营养速泡米粉及制备方法 Download PDFInfo
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- CN109007551A CN109007551A CN201810548931.3A CN201810548931A CN109007551A CN 109007551 A CN109007551 A CN 109007551A CN 201810548931 A CN201810548931 A CN 201810548931A CN 109007551 A CN109007551 A CN 109007551A
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- rice
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- puffed wheat
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种营养速泡米粉及制备方法，包括如下重量份数的原料：大米100份、山药粉10‑20份、黑芝麻5‑10份、菠菜粉5‑15份、沙虫1‑4份、姜黄粉0.5‑1.5份、瓜子仁2‑5份、桂花粉0.1‑1份、蜂花粉1‑3份、螺旋藻1‑5份和乌贼墨多糖0.2‑1份。本发明提供的米粉不仅富含蛋白质、多种氨基酸、维生素、微量元素等全面的营养成分，能补充人体所需的营养需求，还具有增强免疫力、抗氧化、健胃养胃、润肠通便、防治三高、美容养颜等功效。本方法制备得到的米粉具有韧性、口感顺滑，且能够保证米粉的营养成分不受破坏，且能延长米粉的保质期，容易实现工业化生产。
Description
技术领域
本发明属于食品加工技术领域，具体是一种营养速泡米粉及制备方法。
背景技术
大米是我国主要的粮食，以大米为原料加工的主要副食-米粉，已成为我国南方地区餐饮业的重要组成部分。米粉是指以大米为原料，经浸泡、蒸煮、压条等工序制成的条状制品，米粉质地柔韧，富有弹性，水煮不糊汤，干炒不易断，配以各种菜或汤料进行汤煮或干炒，爽滑入味，深受广大消费者的喜爱。
目前市面上的米粉主要分为干米粉和鲜米粉两种，干米粉的含水量在14％以下，水分含量在30-60％的米粉称为湿米粉。干米粉因水分含量较低，保质期较长，便于运输，市场占有量较大；而鲜米粉因食用口感较好，销量也在不断的扩大，但生产加工，运输销售。鲜米粉主要用大米为主原料，经过浸泡、发酵、磨浆、蒸片、挤压、造型等步骤制成。目前在南方的早餐主要以米粉为主，但现有的米粉主要以大米加工成的单一组分的组分，口味单一，营养单一，营养价值较低，无法满足人们日益增长的对食品营养、健康、风味的需求。其次目前市场上的方便米粉是以挤压米粉为主，由于几乎不含任何添加剂再加上大米原料本身组分的特性使得方便米粉存在着缺乏柔韧性和咀嚼性，因此提供多口味好口感高营养的米粉是当今市场的需求。
发明内容
本发明目的在于提供一种口感柔嫩爽滑、高韧性、风味独特、富有爵劲、高营养、具有健胃养胃、美容养颜的鲜米粉及制备方法。
为了实现以上目的，本发明采用如下技术方案实现：
一种营养速泡米粉，包括如下重量份数的原料：大米100份、山药粉10-20份、黑芝麻5-10份、菠菜粉5-15份、沙虫1-4份、姜黄粉0.5-1.5份、瓜子仁2-5份、桂花粉0.1-1份、蜂花粉1-3份、螺旋藻1-5份和乌贼墨多糖0.2-1份。
所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述鲜米粉还包括1-2份的护色剂。所述护色剂由重量比为1:1-3的壳聚糖和柠檬酸亚锡二钠组成。
所述大米由85-95份早籼米和5-15份黑糯米组成。
本发明还提供所述营养速泡米粉的制备方法，包括如下步骤：大米浸泡、磨浆、混料、自熟挤丝、定长切断、弹性老化、水洗搓丝、护色水煮、保水处理和成品包装。
所述制备方法的具体操作步骤为：
（1）按照上述比例称取各原料，将大米先用温水浸泡2-3h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入50-60℃的保温箱30min，冷却后再继续保温，重复操作3-5次，定长切段，切段后分别在20℃保温箱和40℃下保散20-30min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入护色剂进行水煮护色，护色后再用食用胶进行保水处理，沥干，装袋即可。
所述水煮护色处理是在水温为80-90℃下煮10-30s。
所述食用胶由魔芋胶和鱼糜凝胶组成。
所述定长切段的过程在20-30℃的风冷条件下处理。
本发明米粉所用的大米为早籼米和黑糯米混合而成，提高了米粉的韧性和口感，在炒煮过程中不易断条，久煮不烂。黑糯米富含8种人体必需氨基酸，并且含有多种维生素和矿物质等，有利人体新陈代谢，并且具有补血、暖胃、补虚、健脾、促进人体微循环等功效，营养价值远高于白大米。
本发明在米粉中加入山药粉，山药富含粘液质、淀粉、蛋白质等成分，并含有多糖、氨基酸及微量元素，不仅具有健脾、补肺、固肾等功效，增强免疫功能，降血糖、降血脂、抗氧化、抗衰老等多种生理活性，还能改善米粉的滑爽度。
本发明在米粉的配方中加入黑芝麻，含有大量的脂肪和蛋白质，还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分，可降血脂、抗动脉硬化，抑菌防腐，润肠通便，保护肝脏，清除自由基、抗衰老和抗癌和降血糖作用等多种功效，可以使皮肤保持柔嫩、细致和光滑，被视为滋补圣品，为药食两用保健品。且黑芝麻还具有调味的功能，使得米粉具有浓厚的香味。
本发明在米粉的配方中加入菠菜粉，菠菜含有丰富的维生素（VA，VC，VB），类胡萝卜素，蛋白质和矿物质（钙，铁，磷），而且也是维生素 B6，叶酸和钾元素的重要来源，因而具有很高的营养价值。
本发明在米粉的配方中加入沙虫，富含蛋白质，多肽成分，17种氨基酸，其中人体必需的氨基酸含量很高，除此之外还含有钙、磷、铁、锌、锰、镁等12种微量元素以及虫草素等具有抗氧化，抗菌，抗辐射，抗病毒，抗疲劳，防癌，调节免疫，延缓衰老作用的营养成分，有“海洋虫草”的美誉。沙虫味道清甜使得米粉更加美味。
本发明的配方中加入黄姜粉，不仅起到调味的作用，使米粉在煮炒过程中不再需要放入生姜，黄姜还能治疗中焦虚寒、阳衰欲脱与寒饮犯肺喘咳等症状，具有发汗解表，温中止呕，温肺止咳，解毒的功效。
本发明的米粉加入含丰富的不饱和脂肪酸、优质蛋白、钾、磷、钙、镁、硒元素及维生素E、维生素B1等营养元素的瓜子仁，对“三高”具有很好的防治效果，同时有防止衰老、提过免疫力、预防心血管疾病的作用，且瓜子仁炒制后用作米粉配料，使得米粉具有醇厚的香味，深受消费者的喜爱。
本发明在米粉的配方中加入桂花粉，使得米粉具有桂花的香味，深受消费者的喜爱，且桂花粉还具有暖胃平肝，益肾散寒，芳香辟秽，除臭解毒，润肠通便，减轻胀气。还可以美白，解除体内毒素，令人精神舒畅，安心宁神等功效。
本发明在米粉中加入蜂花粉，蜂花粉为蜜蜂采集的雄蕊花药的粉状物质，除含有丰富的营养成分外，蜂花粉还含有多糖类、活性肽、黄酮类、核苷类、甾体、醛类、苷类、不饱和脂肪酸及少量生物碱等多种生物活性物质。 被称为“完全营养食品”。 对人体具有多种保健功能， 不仅能增强机体免疫力，而且还可防止动脉硬化、高血脂、高血压、静脉曲张等。
本发明米粉的配方中还加入螺旋藻，螺旋藻含丰富的蛋白质，高达60-70%，比大豆、牛肉、鸡蛋等也高出数倍，还含丰富的维生素B1、B2、B5、B6、B11、B12、C、E、人体必需的微量元素，钙、镁、钠、钾、磷、碘、硒、铁、铜、锌等。其具有减轻癌症放疗、化疗的毒副反应，提高免疫功能，降低血脂等功效，是一种食药两用的保健品。同时还能提高米粉的爽口度和口感。
本发明在米粉中加入乌贼墨多糖不仅具有抗菌、抗氧化、增强免疫力等作用，能够抑制和杀灭细菌，延长米粉的保质期，还能提高米粉的韧性和口感，使得米粉在煮炒过程中不易糊化和断条。
与现有技术相比，本发明的优点及有益效果为：
1、本发明的米粉配方以大米和山药为主料，并配以多种调味及功能性保健辅料，米粉不仅富含蛋白质、多种氨基酸、维生素、微量元素等全面的营养成分，能补充人体所需的营养需求，还具有增强免疫力、抗氧化、健胃养胃、润肠通便、防治三高、美容养颜等功效，是一种食药两用的主食，深受消费者的喜爱。
2、本发明制备的米粉具有口感柔嫩爽滑、味道清甜浓香、高韧性、风味独特、久煮不烂不糊化，米粉也可以直接用开水泡2-3min即可食用，可以很好的弥补传统米粉营养成分和色泽较为单一的缺陷，满足了消费者对口感、风味以及营养的需求。
3、本发明的米粉加工过程经过浸泡、磨浆、混料、自熟挤丝、定长切断、弹性老化、水洗搓丝、护色水煮、保水处理等工艺，得到的米粉具有韧性、口感顺滑，避免传统工艺中存在的米粉条易粘连、复水性差等缺陷，且能够保证米粉的营养成分不受破坏，且能延长米粉的保质期，容易实现工业化生产。
4、本发明护色处理中以壳聚糖和柠檬酸亚锡二钠作为护色剂，不仅具有很好的护色效果，壳聚糖还能提高米粉的韧性和且具有良好的抗菌效果，延长米粉的保证期。
5、本发明使用魔芋胶和鱼糜凝胶作为保水剂，保水效果显著，且可以改善米粉的组织结构、口感和稳定性，使得米粉更加有韧性和延长保质期。
具体实施方式
下面将结合具体实施例对本发明进一步说明，但不限制本发明的保护范围。
实施例1
一种营养速泡米粉，包括如下重量份数的原料：早籼米90份、黑糯米10份、山药粉15份、黑芝麻8份、菠菜粉10份、沙虫3份、姜黄粉1.0份、瓜子仁3份、桂花粉0.5份、蜂花粉2.5份、螺旋藻3份和乌贼墨多糖0.5份。所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述米粉制备方法包括如下步骤：
（1）按照上述比例称取各原料，将早籼米和黑糯米先用温水浸泡2.5h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入50℃的保温箱30min，冷却后再继续保温，重复操作4次，在20℃的风冷条件下定长切段，切段后分别在20℃保温箱和40℃下保散25min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入重量比为1:2的壳聚糖和柠檬酸亚锡二钠组成的护色剂，将水加温至85℃，在100份热水中加入2份的护色剂搅拌均匀，再加入米粉煮20s，即可完成护色处理，护色后再用魔芋胶和鱼糜凝胶组成的食用胶进行保水处理，沥干，装袋即可。
实施例2
一种营养速泡米粉，包括如下重量份数的原料：早籼米95份、黑糯米5份、山药粉20份、黑芝麻7份、菠菜粉12份、沙虫2.5份、姜黄粉0.5份、瓜子仁4份、桂花粉0.2份、蜂花粉3份、螺旋藻4份和乌贼墨多糖0.8份。所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述米粉制备方法包括如下步骤：
（1）按照上述比例称取各原料，将早籼米和黑糯米先用温水浸泡3h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入55℃的保温箱30min，冷却后再继续保温，重复操作5次，在25℃的风冷条件下定长切段，切段后分别在20℃保温箱和40℃下保散30min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入重量比为1:1的壳聚糖和柠檬酸亚锡二钠组成的护色剂，将水加温至90℃，在100份热水中加入1.5份的护色剂搅拌均匀，再加入米粉煮30s，即可完成护色处理，护色后再用魔芋胶和鱼糜凝胶组成的食用胶进行保水处理，沥干，装袋即可。
实施例3
一种营养速泡米粉，包括如下重量份数的原料：早籼米85份、黑糯米15份、山药粉15份、黑芝麻8份、菠菜粉5份、沙虫3份、姜黄粉1.0份、瓜子仁3份、桂花粉0.8份、蜂花粉2份、螺旋藻2份和乌贼墨多糖0.5份。所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述米粉制备方法包括如下步骤：
（1）按照上述比例称取各原料，将早籼米和黑糯米先用温水浸泡2h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入60℃的保温箱30min，冷却后再继续保温，重复操作3次，在20℃的风冷条件下定长切段，切段后分别在20℃保温箱和40℃下保散25min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入重量比为1:3的壳聚糖和柠檬酸亚锡二钠组成的护色剂，将水加温至80℃，在100份热水中加入3份的护色剂搅拌均匀，再加入米粉煮20s，即可完成护色处理，护色后再用魔芋胶和鱼糜凝胶组成的食用胶进行保水处理，沥干，装袋即可。
实施例4
一种营养速泡米粉，包括如下重量份数的原料：早籼米90份、黑糯米10份、山药粉10份、黑芝麻10份、菠菜粉10份、沙虫1份、姜黄粉1.5份、瓜子仁4份、桂花粉0.3份、蜂花粉3份、螺旋藻4份和乌贼墨多糖0.8份。所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述米粉制备方法包括如下步骤：
（1）按照上述比例称取各原料，将早籼米和黑糯米先用温水浸泡2.5h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入50℃的保温箱30min，冷却后再继续保温，重复操作4次，在25℃的风冷条件下定长切段，切段后分别在20℃保温箱和40℃下保散20min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入重量比为1:2的壳聚糖和柠檬酸亚锡二钠组成的护色剂，将水加温至90℃，在100份热水中加入2份的护色剂搅拌均匀，再加入米粉煮30s，即可完成护色处理，护色后再用魔芋胶和鱼糜凝胶组成的食用胶进行保水处理，沥干，装袋即可。
实施例5
一种营养速泡米粉，包括如下重量份数的原料：早籼米90份、黑糯米10份、山药粉15份、黑芝麻8份、菠菜粉15份、沙虫4份、姜黄粉1份、瓜子仁3份、桂花粉0.8份、蜂花粉2份、螺旋藻3份和乌贼墨多糖1份。所述黑芝麻和瓜子仁先经过炒制后冷却而得。
所述米粉制备方法包括如下步骤：
（1）按照上述比例称取各原料，将早籼米和黑糯米先用温水浸泡3h，再将各组分加入磨浆机磨浆，得米浆；
（2）再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
（3）将半成品米粉放入55℃的保温箱30min，冷却后再继续保温，重复操作5次，在30℃的风冷条件下定长切段，切段后分别在20℃保温箱和40℃下保散30min进行弹性老化；
（4）将经过弹性老化处理的米粉在水中搓散，再加入重量比为1:1的壳聚糖和柠檬酸亚锡二钠组成的护色剂，将水加温至85℃，在100份热水中加入3份的护色剂搅拌均匀，再加入米粉煮20s，即可完成护色处理，护色后再用魔芋胶和鱼糜凝胶组成的食用胶进行保水处理，沥干，装袋即可。
本发明的米粉配方以大米和山药为主料，并配以多种调味及功能性保健辅料，米粉不仅富含蛋白质、多种氨基酸、维生素、微量元素等全面的营养成分，能补充人体所需的营养需求，还具有增强免疫力、抗氧化、健胃养胃、润肠通便、防治三高、美容养颜等功效。本发明制备得到的米粉具有韧性、口感顺滑，避免传统工艺中存在的米粉条易粘连、复水性差等缺陷，且能够保证米粉的营养成分不受破坏，且能延长米粉的保质期，容易实现工业化生产。
Claims (10)
1.一种营养速泡米粉，其特征在于，所述米粉包括如下重量份数的原料：大米100份、山药粉10-20份、黑芝麻5-10份、菠菜粉5-15份、沙虫1-4份、姜黄粉0.5-1.5份、瓜子仁2-5份、桂花粉0.1-1份、蜂花粉1-3份、螺旋藻1-5份和乌贼墨多糖0.2-1份。
2.根据权利要求1所述的营养速泡米粉，其特征在于：所述黑芝麻和瓜子仁先经过炒制后冷却而得。
3.根据权利要求1所述的营养速泡米粉，其特征在于：所述鲜米粉还包括1-2份的护色剂。
4.根据权利要求3所述的营养速泡米粉，其特征在于：所述护色剂由重量比为1:1-3的壳聚糖和柠檬酸亚锡二钠组成。
5.根据权利要求1所述的营养速泡米粉，其特征在于：所述大米由85-95份早籼米和5-15份黑糯米组成。
6.如权利要求3所述营养速泡米粉的制备方法，其特征在于：包括如下步骤：大米浸泡、磨浆、混料、自熟挤丝、定长切断、弹性老化、水洗搓丝、护色水煮、保水处理和成品包装。
7.根据权利要求6所述营养速泡米粉的制备方法，其特征在于：所述方法的具体操作步骤为：
按照上述比例称取各原料，将大米先用温水浸泡2-3h，再将各组分加入磨浆机磨浆，得米浆；
再将米浆输送输送至双螺杆自熟挤压机，将米浆煮熟后挤成丝，得半成品米粉；
将半成品米粉放入50-60℃的保温箱30min，冷却后再继续保温，重复操作3-5次，定长切段，切段后分别在20℃保温箱和40℃下保散20-30min进行弹性老化；
将经过弹性老化处理的米粉在水中搓散，再加入护色剂进行水煮护色，护色后再用食用胶进行保水处理，沥干，装袋即可。
8.根据权利要求7所述营养速泡米粉的制备方法，其特征在于：所述水煮护色处理是在水温为80-90℃下煮10-30s。
9.根据权利要求7所述营养速泡米粉的制备方法，其特征在于：所述食用胶由魔芋胶和鱼糜凝胶组成。
10.根据权利要求7所述营养速泡米粉的制备方法，其特征在于：所述定长切段的过程在20-30℃的风冷条件下处理。
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