CN109156709A - 一种苋菜面粉及其制备方法 - Google Patents
一种苋菜面粉及其制备方法 Download PDFInfo
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- CN109156709A CN109156709A CN201811020894.5A CN201811020894A CN109156709A CN 109156709 A CN109156709 A CN 109156709A CN 201811020894 A CN201811020894 A CN 201811020894A CN 109156709 A CN109156709 A CN 109156709A
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- flour
- parts
- coloured amaranth
- amaranth
- bean dregs
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
本发明提供了一种苋菜面粉,包括按重量份数计的以下组分:苋菜籽粉20~30份,小麦粉70~80份。优选所述苋菜面粉还包括豆渣10~20份,玉米面10~20份,小米面10~20份,荞麦面10~20份。该苋菜面粉中的蛋白质和膳食纤维含量较高,具有防止肌内痉挛,排毒养颜、增强体质,提高机体的免疫力,促进儿童生长发育,加快骨折愈合的功效。特别适合生长发育期的青少年、孕妇、老人、缺铁缺钙营养不良的人群食用。
Description
技术领域
本发明涉及食品领域,具体涉及一种苋菜面粉,以及该苋菜面粉的制备方法。
背景技术
苋菜,原名苋,别名雁来红、老少年、老来少、三色苋,拉丁文名Amaranthustricolor。为苋科、苋属一年生草本植物,茎粗壮,绿色或红色,常分枝,幼时有毛或无毛。苋菜菜身软滑而菜味浓,入口甘香,有润肠胃清热功效。亦称为“凫葵”、“蟹菜”、“荇菜”、“莕菜”。有些地方又名“红蘑虎”、云香菜、云天菜、玉米菜、寒菜、人青等,湖北、安徽广德等地称为汉菜。苋菜原产中国、印度及东南亚等地,中国自古就作为野菜食用。作为蔬菜栽培以中国与印度居多,中国南方又比北方多,在中国的南方各地均有一些品质优、营养高的苋菜品种,因苋菜的抗性强,易生长,耐旱,耐湿,耐高温,加之病虫害很少发生,故苋菜不论是在中国还是国外,都渐渐被人们所认识,而得到广泛培养。
苋菜能补气、清热、明目、利大小肠,且对牙齿和骨骼的生长起到促进作用,并能维持正常的心肌活动,防止肌肉痉挛。还具有促进凝血、增加血红蛋白含量并提高携氧能力、促进造血等功能。也可以减肥清身,促进排毒,防止便秘。同时含有丰富的铁、钙和维生素K,可以促进凝血。俗语有说:“六月苋,当鸡蛋,七月苋,金不换。”由此可见其营养价值之高。
苋菜能促进儿童生长发育,其铁、钙的含量高于菠菜,为鲜蔬菜中的佼佼者。亦适宜于贫血患者、妇女和老年人食用,维持正常心肌活动,促进凝血、造血和血液携带氧气的功能。
但是,传统的苋菜食用方法以食用新鲜蔬菜为主,例如炒、炝、拌、做汤等食用方法。但苋菜是时令蔬菜,季节性较强,在食用上受到一定的限制,且不利于低龄儿童和老年人食用。
鉴于此,特提出本发明。
发明内容
本发明的第一目的在于提供一种苋菜面粉。
本发明的第二目的在于提供上述苋菜面粉的制备方法。
为实现上述目的,本发明的技术方案如下:
本发明涉及一种苋菜面粉,包括按重量份数计的以下组分:
苋菜籽粉20~30份,小麦粉70~80份。
优选地,所述苋菜面粉还包括豆渣10~20份。
优选地,所述苋菜面粉还包括玉米面10~20份,小米面10~20份,荞麦面10~20份。
本发明还涉及所述苋菜面粉的制备方法,包括以下步骤:
(1)将苋菜籽烘干后,加工成苋菜籽粉;
(2)将所述苋菜籽粉与其它组分混合后搅拌均匀,得到所述苋菜面粉。
优选地,当所述苋菜面粉包括豆渣时,还包括以下步骤:将所述豆渣依次进行发酵、干燥、粉碎后,与其它组分混合。
优选地,所述发酵是采用鲜豆渣接种曲霉菌,发酵3~5天完成。
优选地,所述鲜豆渣与曲霉菌的质量比为1:1000~2000。
优选地,所述曲霉菌为米曲霉和黑曲霉的混合物,两者的质量比为1:1~5。
优选地,所述干燥采用喷雾干燥。
优选地,所述豆渣干燥后的粉碎粒径为500~600目。
本发明的有益效果:
本发明提供了一种苋菜面粉,其蛋白质和膳食纤维含量较高,具有防止肌内痉挛,排毒养颜、增强体质,提高机体的免疫力,促进儿童生长发育,加快骨折愈合的功效。特别适合生长发育期的青少年、孕妇、老人、缺铁缺钙营养不良的人群食用。
在本发明优选的技术方案中,向该苋菜面粉中加入发酵后的豆渣,使得豆渣的营养成分更易析出,被人体吸收。同时还加入玉米面、小米面和荞麦面作为配料,使营养更加均衡。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚,下面将对本发明的技术方案进行详细的描述。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的前提下所得到的所有其它实施方式,都属于本发明所保护的范围。
本发明实施例涉及一种苋菜面粉,包括按重量份数计的以下组分:苋菜籽粉20~30份,小麦粉70~80份。
本发明优选使用兴安盟出产的野生苋菜籽。野苋菜属于苋科苋属一年生草本植物,原本是一种野生杂草。以前主要用于饲喂牲畜,当地百姓有使用其嫩苗和嫩茎的习惯,夏秋可采收全草和根,鲜用或晒干使用。秋季果熟时采收种子作为中药使用。由于野苋菜兼有食用和药用的功效,为了对其进行深入开发利用,提高食用价值,本发明将野生苋菜籽磨粉后,与市售小麦粉混合,制备得到苋菜面粉。
在本发明的一个实施例中,苋菜面粉还包括豆渣10~20份。
豆渣是生产豆奶或豆腐过程中的副产品,具有蛋白质、脂肪、钙、磷、铁等多种营养物质。中国是豆腐生产的发源地,具有悠久的豆腐生产历史,豆腐的生产、销售量都较大,相应的豆渣产量也很大。经研究证明,大豆中有一部分营养成分残留在豆渣中,一般豆渣含水份85%,蛋白质3.0%,脂肪0.5%,碳水化合物(纤维素、多糖等)8.0%。此外,还含有钙、磷、铁等矿物质。食用豆渣,能降低血液中胆固醇含量,减少糖尿病人对胰岛素的消耗;豆腐渣中丰富的食物纤维,有预防肠癌及减肥的功效,因而豆腐渣被视为一种新的保健食品源。为了防止面粉腐败,本发明使用烘干后的豆渣。
在本发明的一个实施例中,苋菜面粉还包括玉米面10~20份,小米面10~20份,荞麦面10~20份。
玉米可加工为多种食品,玉米中含有大量的卵磷脂、亚油酸、谷物醇、维生素E、纤维素等,具有降血压、降血脂、抗动脉硬化、预防肠癌、美容养颜、延缓衰老等多种保健功效,也是糖尿病人的适宜佳品。玉米面完全保留了玉米的营养成份和调理功能,并改善了粗粮面食品口感不好和不易消化的缺点。玉米面有粗细之别。玉米面含有丰富的营养素,按颜色区分有黄玉米面和白玉米面,按种类分还有糯玉米面。玉米面含有丰富的营养素。在美国和其他一些发达国家,玉米已被列为谷类食物中的首位保健食品,被称为“黄金作物”。
小米又称粟米,我国北方许多妇女在生育后,都有用小米加红糖来调养身体的传统。小米味甘咸,有清热解渴、健胃除湿、和胃安眠等功效。具体地,(1)小米因富含维生素B1、B12等,具有防止消化不良及口角生疮的功效;(2)小米具有防止泛胃、呕吐的功效;(3)小米还具有滋阴养血的功能,可以使产妇虚寒的体质得到调养,帮助恢复体力;(4)小米具有减轻皱纹、色斑、色素沉着的功效。小米面由小米精加工制作而成,是一种营养价值较高的加工面粉。
荞麦原产于中亚,古代就已经传入中国。荞麦多产于高寒地区,可以生长在贫瘠的土地上。荞麦性甘味凉,有开胃宽肠,下气消积。治绞肠痧,肠胃积滞,慢性泄泻的功效;同时荞麦还可以做面条、饸饹、凉粉等食品。荞麦面中主要含有蛋白质、B族维生素、芦丁类物质、矿物营养素和丰富的植物纤维素等。经常食用荞麦不易引起肥胖症,因为荞麦含有营养价值高、平衡性良好的植物蛋白质,这种蛋白质在体内不易转化成脂肪,所以不易导致肥胖,同时也是糖尿病人的最佳食品之一。另外荞麦中所含的食物纤维是人们常吃主食品面和米的八倍之多,具有良好的预防便秘作用,经常食用对预防大肠癌和肥胖症有益。
本发明实施例还涉及苋菜面粉的制备方法,包括以下步骤:
(1)将苋菜籽烘干后,加工成苋菜籽粉;
(2)将苋菜籽粉与其它组分混合后搅拌均匀,得到苋菜面粉。
在本发明的一个实施例中,当苋菜面粉包括豆渣时,还包括以下步骤:将豆渣依次进行发酵、干燥、粉碎后,再与其它组分混合。发酵的作用是使豆渣中的营养物质更容易析出,从而被人体吸收利用。
在本发明的一个实施例中,发酵是采用鲜豆渣接种曲霉菌,发酵3~5天完成。这一过程需要每隔8~10小时翻料一次,防止鲜豆渣在较高的温度下发生腐败。
在本发明的一个实施例中,鲜豆渣与曲霉菌的质量比为1:1000~2000。曲霉菌加入量过低,对豆渣的发酵不充分,影响营养物质的析出。曲霉菌加入量过高,豆渣发酵过快容易导致腐败变质,产生致癌物,危害人体健康。
在本发明的一个实施例中,曲霉菌为米曲霉和黑曲霉的混合物,两者的质量比为1:1~5。
其中,黑曲霉是发酵常用的菌种,主要用于食醋生产制曲、柠檬酸发酵等。黑曲霉能够分泌产生淀粉酶、糖化酶、柠檬酸、葡萄糖酸、五倍子酸等物质,将豆渣中的淀粉进行降解,转换为容易被人体吸收的小分子物质。
米曲霉属半知菌亚门,丝孢纲,丝孢目,从梗孢科,为曲霉属真菌中的一个常见种。米曲霉也是一类产生复合酶的菌株,除产蛋白酶外,还可产淀粉酶、糖化酶、纤维素酶、植酸酶等。能够在淀粉酶的作用下,将原料中的直链、支链淀粉降解为糊精及各种低分子糖类,如麦芽糖、葡萄糖等;在蛋白酶的作用下,将不易消化的大分子蛋白质降解为蛋白胨、多肽及各种氨基酸,而且可以使辅料中粗纤维、植酸等难吸收的物质降解,提高营养价值、保健功效和消化率,广泛应用于食品、饲料、生产曲酸、酿酒等发酵工业。
在本发明的一个实施例中,采用喷雾干燥的方式对发酵后的豆渣进行干燥。喷雾干燥是系统化技术应用于物料干燥的一种方法。在干燥室中将稀料经雾化后,使物料与热空气的接触中,水分迅速汽化,即得到干燥产品。该法能直接使溶液、乳浊液干燥成粉状或颗粒状制品,可省去蒸发、粉碎等工序。
在本发明的一个实施例中,豆渣干燥后的粉碎粒径为500~600目。由于喷雾干燥已经能实现物料的部分粉碎,为了实现成品中的颗粒一致性,应将干燥后的豆渣再次进行粉碎。
在本发明的一个具体实施例中,该苋菜面粉的制备方法包括以下步骤:
(1)将苋菜籽烘干后,加工成苋菜籽粉。
(2)在鲜豆渣接种曲霉菌并发酵3~5天后,依次进行喷雾干燥,并粉碎至500~600目,得到处理后的豆渣。
其中,鲜豆渣与曲霉菌的质量比为1:1000~2000。采用的曲霉菌为米曲霉和黑曲霉的混合物,两者的质量比为1:1~5。
(3)将苋菜籽粉与小麦粉、玉米粉、小米粉、荞麦粉,以及处理后的豆渣混合后搅拌均匀,得到苋菜面粉。
实施例
一种苋菜面粉,其配方中的各成分重量份数如表1所示:
表1
实施例 | 苋菜籽粉 | 小麦粉 | 豆渣 | 玉米面 | 小米面 | 荞麦面 |
实施例1 | 25 | 75 | - | - | - | - |
实施例2 | 25 | 75 | 10(未发酵) | - | - | - |
实施例3 | 25 | 75 | 10(发酵) | - | - | - |
实施例4 | 25 | 75 | 10(发酵) | 10 | 10 | 10 |
实施例5 | 30 | 70 | 20(发酵) | 20 | 20 | 20 |
*表1中,“-”表示未加入。豆渣发酵过程参考具体实施方式中的发酵方法。
对上述实施例的苋菜面粉进行一般营养成分的检测,结果如表2所示:
表2
*表2中,以蛋白质为例,“g/100g”的含义为:每100g苋菜面粉中含有蛋白质的克数。
从表2可知,在苋菜面粉中加入未发酵的豆渣,对面粉中的营养物质含量影响不大。豆渣发酵后能量值和碳水化合物含量几乎不变,但蛋白质、脂肪含量有所上升,可以认为是出于曲霉菌的分解作用。在加入发酵豆渣的基础上,向苋菜面粉中继续加入小米面、玉米面和荞麦面,各营养物质含量会进一步上升。
因此可以认为,苋菜面粉的能量、碳水化合物、脂肪、灰分等营养物质与小麦粉类似,但蛋白质、膳食纤维远高于普通面粉,因此完全可以作为主食并加工成馒头、面条等面食。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述权利要求的保护范围为准。
Claims (10)
1.一种苋菜面粉,其特征在于,包括按重量份数计的以下组分:苋菜籽粉20~30份,小麦粉70~80份。
2.根据权利要求1所述的苋菜面粉,其特征在于,所述苋菜面粉还包括豆渣10~20份。
3.根据权利要求2所述的苋菜面粉,其特征在于,所述苋菜面粉还包括玉米面10~20份,小米面10~20份,荞麦面10~20份。
4.根据权利要求1至3任一项所述的苋菜面粉的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)将苋菜籽烘干后,加工成苋菜籽粉;
(2)将所述苋菜籽粉与其它组分混合后搅拌均匀,得到所述苋菜面粉。
5.根据权利要求4所述的方法,其特征在于,当所述苋菜面粉包括豆渣时,还包括以下步骤:将所述豆渣依次进行发酵、干燥、粉碎后,与其它组分混合。
6.根据权利要求5所述的方法,其特征在于,所述发酵是采用鲜豆渣接种曲霉菌,发酵3~5天完成。
7.根据权利要求6所述的方法,其特征在于,所述鲜豆渣与曲霉菌的质量比为1:1000~2000。
8.根据权利要求6所述的方法,其特征在于,所述曲霉菌为米曲霉和黑曲霉的混合物,两者的质量比为1:1~5。
9.根据权利要求5所述的方法,其特征在于,所述干燥采用喷雾干燥。
10.根据权利要求5所述的方法,其特征在于,所述豆渣干燥后的粉碎粒径为500~600目。
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