CN109105890A - 一种芦笋面食添加粉的制备方法 - Google Patents
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- CN109105890A CN109105890A CN201710489721.7A CN201710489721A CN109105890A CN 109105890 A CN109105890 A CN 109105890A CN 201710489721 A CN201710489721 A CN 201710489721A CN 109105890 A CN109105890 A CN 109105890A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000014676 Phragmites communis Nutrition 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 239000011669 selenium Substances 0.000 description 1
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- 239000011782 vitamin Substances 0.000 description 1
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Classifications
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于食品加工技术领域，涉及一种芦笋面食添加粉的制备方法，其制备步骤是先将新鲜芦笋洗净烫煮后，再通过烘烤箱制成芦笋干品，最后将干品芦笋磨成粉后即得面食添加粉成品，其制备方法简单，原料加工方便，产品保健营养价值高，制备环境友好。
Description
技术领域：
本发明属于食品加工技术领域，涉及一种以芦笋为主要原料制备用于面食产品的添加粉的方法，特别是一种芦笋面食添加粉的制备方法。
背景技术：
面食就是用面粉制作的食品的总称，中国的面食历史悠久，风味各异，品种繁多，随着炊具和灶具的不断改进，面食的原料、制法、品种日益丰富，出现很多大众化风味小吃；芦笋是一种营养丰富的蔬菜，被称为世界十大名菜之一，在国际市场上有蔬菜之王的美称，芦笋在我国有大面积的种植，主要作为生鲜蔬菜，或加工成食品罐头等，芦笋富含多种氨基酸、蛋白质和维生素，其含量均高于一般水果和蔬菜，特别是芦笋中的天冬酰胺和微量元素硒、钼、铬、锰等，具有调节机体代谢，提高身体免疫力的功效，芦笋对人体的健康有三大功效，一是祛燥养生又防癌，芦笋中的甾体皂甙是其生物活性的主要表现形式，现从芦笋中分离出的皂甙单体有19种，其中的几种皂甙单体在肿瘤预防和治疗方面有显著的作用；二是保护血管又降脂，芦笋具有低糖、低脂肪、高纤维素的特点，还含有丰富的微量元素，其蛋白质含量虽然不高，但是氨基酸组成比例适当，所以经常食用可以预防高血脂症和心脑血管疾病；三是清口解腻又减肥；将芦笋经过合理处理加制备成营养丰富的面食产品添加粉，既可作为主食食用，还补充人体必需的多种营养物质营，此项制备方法至今尚未见有文献报道。
发明内容：
本发明的目的在于克服现有技术存在的缺点，寻求设计一种以芦笋为原料制备适用于面食制作的添加粉，并具有增加面食产品营养成分的面食制备添加粉。
为了实现上述目的，本发明涉及的芦笋面食添加粉的制备步骤为：(1)选取新鲜的芦笋先用清水洗净，再将芦笋切制成直径长度为1～5cm的条块状，放入温度为80～95℃的热水中浸烫2～3分钟，捞出沥干水分后，自然冷却至室温，备用；
(2)再将芦笋均的摆到烤盘上，然后放入烘箱控制温度90—110℃烘烤30—40分钟至芦笋的含水量低于8％后，取出并自然冷却；
(3)将芦笋干放入粉碎机内，磨成粉状，细度控制在100～200目，装袋密封即得芦笋面食添加粉。
本发明与现有技术相比，其制备方法简单，原料加工方便，产品保健营养价值高，制备环境友好。
具体实施方式：
下面通过实施例对本发明作进一步描述。
实施例1：
本发明涉及的芦笋面食添加粉的制备步骤为：
(1)选取新鲜的芦笋先用清水洗净，再将芦笋切制成直径长度为1～5cm的条块状，放入温度为80～95℃的热水中浸烫2～3分钟，捞出沥干水分后，自然冷却至室温，备用；
(2)再将芦笋均的摆到烤盘上，然后放入烘箱控制温度90—110℃烘烤30—40分钟至芦笋的含水量低于8％后，取出并自然冷却；
(3)将芦笋干放入粉碎机内，磨成粉状，细度控制在100～200目，装袋密封即得芦笋面食添加粉。
Claims (1)
1.一种芦笋面食添加粉的制备方法，其制备步骤为：(1)选取新鲜的芦笋先用清水洗净，再将芦笋切制成直径长度为1～5cm的条块状，放入温度为80～95℃的热水中浸烫2～3分钟，捞出沥干水分后，自然冷却至室温，备用；
(2)再将芦笋均的摆到烤盘上，然后放入烘箱控制温度90—110℃烘烤30—40分钟至芦笋的含水量低于8％后，取出并自然冷却；
(3)将芦笋干放入粉碎机内，磨成粉状，细度控制在100～200目，装袋密封即得芦笋面食添加粉。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710489721.7A CN109105890A (zh) | 2017-06-24 | 2017-06-24 | 一种芦笋面食添加粉的制备方法 |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710489721.7A CN109105890A (zh) | 2017-06-24 | 2017-06-24 | 一种芦笋面食添加粉的制备方法 |
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| CN109105890A true CN109105890A (zh) | 2019-01-01 |
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| CN201710489721.7A Pending CN109105890A (zh) | 2017-06-24 | 2017-06-24 | 一种芦笋面食添加粉的制备方法 |
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- 2017-06-24 CN CN201710489721.7A patent/CN109105890A/zh active Pending
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