CN109662253A - 一种具有食疗功能的面条及其制备方法 - Google Patents
一种具有食疗功能的面条及其制备方法 Download PDFInfo
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- CN109662253A CN109662253A CN201811601503.9A CN201811601503A CN109662253A CN 109662253 A CN109662253 A CN 109662253A CN 201811601503 A CN201811601503 A CN 201811601503A CN 109662253 A CN109662253 A CN 109662253A
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- noodles
- flour
- powder
- cutting
- salt
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Abstract
本发明提供一种具有食疗功能的面条及其制备方法,属于食品加工技术领域。所述具有食疗功能的面条,包括以下重量比的原料:黑麦粉40%‑60%、绿麦粉20%‑30%、藜麦粉5%‑10%、燕麦粉5%‑10%、黑苦荞粉10%‑15%、乌麦粉3%‑10%、青稞粉5%‑10%、黄米粉2%‑5%、糯米粉2%‑5%、中药提取物3%‑5%、食用盐0.5%‑0.8%、纯净水30%‑35%。所述面条经过混合、和面、膨化、出条、切割、风干、包装等步骤制得的。本发明即食面为蒸熟的面条,保留了面条和中药材的应用价值,营养全面且易被人体消化吸收,对人体各生理系统,特别是消化系统、血液循环系统有明显的调理、细胞修复作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种具有食疗功能的面条及其制备方法。
背景技术
面条是一种用谷物或豆类的面粉加水揉成面团,之后采用压或擀的方法制成片再切或压成条,或者使用搓、拉、捏等手段,制成条状或小片状。它可以煮、炒、烩、炸成为饭桌上的主食或快餐食品。即食食品是指不用加热或经过简单加热后能够直接食用的食品,因其方便的特性,在当今社会人们的快节奏生活中受到欢迎。
现今,随着经济的发展和人们生活水平的提高,对食品的要求也越来越高,要求食品不仅味美、好吃,而且天然、安全、营养、保健,获得的途径便捷、耐储存。中国面条种类繁多,例如有北京炸酱面,山东福山拉面,济南打卤面,河南烩面,岐山臊子面,陕西油泼面,陕西刀削面,武汉热干面等等。
当今社会传统面食以普通小麦面粉为主普遍存在现象:
1、原料、成品加工过于精细膳食纤维含量过低,造成营养成分、种类单一;
2、高钠高盐,掺有多种添加剂;
3、即食面多以油炸工艺加工,热量高,不利于身体健康;
4、不易消化吸收。
发明内容
本发明通过提供一种具有食疗功能的面条及其制备方法,解决了现有技术中面条膳食纤维含量过低,掺有多种添加剂不易被吸收的技术问题,通过采用多种高膳食纤维的全麦面粉以及合理配伍的中药提取物为原料,制成利于被人体吸收且具有食疗作用的能量面条。
为实现上述目的,本发明的技术解决方案是:
一种具有食疗功能的面条,所述面条包括以下重量比的原料:黑麦粉40%-60%、绿麦粉20%-30%、藜麦粉5%-10%、燕麦粉5%-10%、黑苦荞粉10%-15%、乌麦粉3%-10%、青稞粉5%-10%、黄米粉2%-5%、糯米粉2%-5%、中药提取物3%-5%、食用盐0.5%-0.8%、纯净水30%-35%。
优选地,所述面条包括以下重量比的原料:黑麦粉50%、绿麦粉25%、藜麦粉8%、燕麦粉7%、黑苦荞粉12%、乌麦粉7%、青稞粉7%、黄米粉4%、糯米粉3%、中药提取物4%、食用盐0.7%、纯净水32%。
优选地,所述中药提取物为药食同源材料茯苓、甘草、葛根、枸杞子、菊苣粉、玉竹、罗汉果、桑葚子、紫苏子、山楂、枳椇子、果蔬汁粉以(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(3-10):(3-5):(10-22)的比例混合制得的提取物。
优选地,所述果蔬汁粉包括柚子、南瓜、芹菜,其中柚子、南瓜、芹菜的用量比为(3-6):(1-3):(1-3)。
一种具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,将中药提取物倒入后再次搅拌均匀;
S2:和面:将0.5%-0.8%食盐放入不锈钢储水罐内,注入30%-35%的25-35℃纯净水将食盐搅拌溶解,然后开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:膨化:将絮状面粉原料送入面粉膨化机内,调节膨化机内温度为60-70℃,进行3-5分钟自动膨化;
S4:出条:膨化后的面粉用自动挤压机进行挤压,产出直径为0.8mm的圆状熟面条,设置每隔2000mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:将面条自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4-5小时风干;
S6:切割:将风干面条的自动传输到切割车间,将切割设备设置成每隔120mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份后,进行自动打包完成包装,即得成品即食面。
优选地,步骤S3中调节膨化机内温度为65℃。
一种具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,再将中药提取物倒入后再次搅拌均匀;
S2:和面:先将0.5%-0.8%食盐放入不锈钢储水罐内,加入30%-35%的25-35℃纯净水将食盐搅拌溶解,开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:压片:絮状面粉依次经过6次滚动轴碾压,形成0.2mm厚的面片后进入到切割设备;
S4:出条:将面片自动切割成宽度1mm的面条,每隔2080mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4-5小时风干;
S6:切割:将风干的面条自动传输到切割车间,将切割设备设置成每隔200mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份,然后进行自动打包完成包装,即得成品挂面。
优选地,所述步骤S2中加入35%的30℃纯净水将食盐搅拌溶解。
本发明所采用的原料具有以下特点:
黑麦面粉:是选自优质黑小麦,采用先进石磨制粉工艺加工而成的面粉,其富含钙、铁、锌、硒、铬等多种微量元素,其中硒元素是普通小麦的3倍以上。长期食用黑麦面粉制品能提高免疫力,对便秘、缺钙、高血压、高血脂、冠心病、糖尿病及各种肿瘤等富贵病具有一定的食疗作用。
绿麦粉由绿小麦制成,其籽粒中硒的含量高于普通小麦2倍以上;蛋白质含量17.1%,比普通小麦高51.3%;18种氨基酸总值15.2%,高于普通小麦90%;赖氨酸的含量0.406,高于普通小麦50%~80%,钙的含有量高于普通小麦3倍~4倍,特别是每公斤含有0.55毫克的碘,这是普通小麦所没有的,并且绿小麦所含脂溶性维生素(如A、E、D、K类等)也相当丰富。
藜麦粉:是全谷全营养完全蛋白碱性食物,胚芽占种子的30%,且具有营养活性,优质藜麦的蛋白质含量高达16%-22%(牛肉20%),品质与奶粉及肉类相当,富含多种氨基酸,其中有人体必需的全部9种必需氨基酸,比例适当且易于吸收,尤其富含植物中缺乏的赖氨酸,钙、镁、磷、钾、铁、锌、硒、锰、铜等矿物质营养含量高,富含不饱和脂肪酸、类黄酮、B族维生素和E族维生素、胆碱、甜菜碱、叶酸、α-亚麻酸、β-葡聚糖等多种有益化合物,膳食纤维素含量高达7.1%,胆固醇为0,不含麸质,低脂,低热量(305kcal/100g),低血糖(GI升糖值35,血糖标准为55),几乎都是常见食物里最优秀的。
燕麦粉:是由去壳燕麦制成的面粉高度精制而成的,燕麦的营养价值很高,不但富含蛋白质、不饱和脂肪酸、矿物质以及各种维生素,而且还含有丰富的β–葡聚糖。燕麦中脂肪酸组成中以不饱和脂肪酸为主,其中亚油酸占脂肪酸总量38%~52%,具有明显的降血脂作用。
黑苦荞粉:中不仅富含其他粮食作物中几乎没有的芦丁(VP)及硒元素(Se),同时还含有18种氨基酸、9种脂肪酸(VF)、丰富的膳食纤维、叶绿素、粗蛋白、碳水化合物、矿物质及微量元素,含量合理,并且不含糖和胆固醇。其营养成份更是远远优于大米、小麦、玉米、大豆和肉类等普通食物,含有丰富的维生素及矿物质,还有丰富的膳食纤维,属纯天然珍贵营养食品。同时可以预防肥胖,调理肠道。还含有其它谷物几乎不含有的维生素P及硒元素,维生素P可以软化血管,对高血压、高血糖、高血脂都有辅助调节的作用。并被称为“抗癌之王”。
青稞粉:不但富含矿物质、维生素、天然叶绿素、抗氧化酶、黄酮等活性物质,尤其引起全世界关注的是,它还富含功能奇特的营养素—β-葡聚糖。生物、医学专家研究认为,β-葡聚糖具有清肠、调节血脂、降低胆固醇、阻抗肿瘤、提高免疫力等重要的生理作用。
乌麦粉:含有丰富的膳食纤维,其含量是一般精制大米的10倍;荞麦富含B族维生素、维生素E、铬、磷、钙、铁、赖氨酸、氨基酸、脂肪酸、亚油酸、烟碱酸、烟酸、芦丁等。具有开胃宽肠,下气消积。治绞肠痧,肠胃积滞,慢性泄泻的功效。
黄米粉:富含蛋白质、碳水化合物、B族维生素、维生素E、锌、铜、锰等营养元素,味甘、性微寒;具有益阴、利肺、利大肠之功效。黄米具有益阴、利肺、利大肠之功效;可治阳盛阴虚,夜不得眠,久泄胃弱,疗冻疮、疥疮、毒热、毒肿等症。
糯米粉:含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。
茯苓:归经:归心、肺、脾、肾经。功能主治:利水渗湿,健脾宁心。用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠。
甘草:归经:归心、肺、脾、胃经。功能主治:补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。用于脾胃虚弱,倦怠乏力,心悸气短,咳嗽痰多,脘腹、四肢挛急疼痛,痈肿疮毒,缓解药物毒性、烈性。
葛根:归经:归脾、胃经。功能主治:解肌退热,生津,透疹,升阳止泻。用于外感发热头痛、项背强痛,口渴,消渴,麻疹不透,热痢,泄泻;高血压颈项强痛。
枸杞子:归经:归肝、肾经。功能主治:滋补肝肾,益精明目。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。
玉竹:归经:归肺、胃经。主治功能:滋阴润肺;养胃生津。用于具有高血糖、高血脂、高血压。
菊苣粉:味微苦;性凉。功能主治:清热;健胃。主消化不良;胞腹胀闷。
罗汉果:归经:归肺、大肠经。功能主治:用于肺热燥咳,咽痛失音,肠燥便秘。
桑葚子:归经:归心、肝、肾经。功能主治:补血滋阴,生津润燥。用于眩晕耳鸣,心悸失眠,须发早白,津伤口渴,内热消渴,血虚便秘。
山楂果:归经:归脾、胃、肝经。功能主治:消食健胃,行气散瘀。用于肉食积滞,胃脘胀满,泻痢腹痛,瘀血经闭,产后瘀阻,心腹刺痛,疝气疼痛;高脂血症。焦山楂消食导滞作用增强。用于肉食积滞,泻痢不爽。
枳椇子:归经:入心、脾二经。功能主治:清热利尿,止咳除烦,解酒毒。用于热病烦渴,呃逆,呕吐,小便不利,酒精中毒。
紫苏子:归经:归肺经。功能主治:降气消痰,平喘,润肠。用于痰壅气逆,咳嗽气喘,肠燥便秘。
本发明的有益效果是:
1、本发明根据中药的归经属性关系,并采用具有药食两用的中药材为原料,经科学合理搭配,提供一种具有食疗作用的面条,其营养元素多元化,有利于身体“排毒、通堵”、“健脾胃,清肠道”,提高身体自身免疫力,缓解神疲乏力、面色萎黄、脉虚缓、腹泻气虚、食欲不振等症状。
2、本发明中面粉以绿色种植的黑小麦、绿小麦主材料,并加入藜麦粉、燕麦粉、黑苦荞粉、乌麦粉、青稞粉、黄米粉、糯米粉等具有高膳食纤维的全麦面粉,原材料多采用高寒地区原生态环境种植、加工,最大程度保留营养价值。
3、本发明面条加工过程中采用零添加剂,低温加工,最大程度保留食品的麦香味,同时即食面采用蒸熟工艺,可方便快速食用可泡、可煮(卤面、汤面、火锅面),避免采用油炸加工而形成高热量食品。
4、本发明即食面为蒸熟的面条,即食面和挂面均保留了面条和中药材的应用价值,营养全面且易被人体消化吸收,对人体各生理系统,特别是消化系统、循环系统有明显的调理、细胞修复作用。
5、本发明可适用于社会各种人群,特别是慢症、慢病、免疫力低下群体,对“六高两病”高血压、高血糖、高血脂、高胆固醇、高尿酸、高肠压;“两病”心脑血管病、糖尿病等老慢支、亚健康有很好的食疗、修复效果。
具体实施方式
下面将结合实施例对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发明的一部分实施例,而不是全部的实施例。基于发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于发明保护的范围。
另外,发明各个实施例之间的技术方案可以相互结合,但是必须是以本领域普通技术人员能够实现为基础,当技术方案的结合出现相互矛盾或无法实现时应当认为这种技术方案的结合不存在,也不在发明要求的保护范围之内。
实施例1
一种具有食疗功能的面条,所述面条包括以下重量比的原料:黑麦粉60%、绿麦粉20%、藜麦粉6%、燕麦粉5%、黑苦荞粉15%、乌麦粉10%、青稞粉5%、黄米粉3%、糯米粉5%、中药提取物4%、食用盐0.7%、纯净水35%。
所述中药提取物为药食同源材料茯苓、甘草、葛根、枸杞子、玉竹、菊苣粉、罗汉果、桑葚子、紫苏子、山楂、枳椇子、果蔬汁粉以(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(3-10):(3-5):(10-22)的比例混合制得的提取物。所述果蔬汁粉包括柚子、南瓜、芹菜,其中柚子、南瓜、芹菜的用量比为(3-6):(1-3):(1-3)。
所述中药提取物的制备方法包括以下步骤:
A:将茯苓、甘草、葛根、枸杞子、玉竹、菊苣粉、罗汉果、桑葚子、紫苏子、山楂、枳椇子、果蔬汁粉洗净干燥后,分别置于粉碎机中进行粉碎,过100目筛网,待用;
B:将茯苓、甘草、葛根、枸杞子、玉竹、菊苣粉、罗汉果、桑葚子、紫苏子、山楂、枳椇子、果蔬汁粉以(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(3-10):(3-5):(10-22)的比例混合置于搅拌罐内,加入4倍量的水,充分搅拌,所得料液经高压喷雾机的作用分散成雾状喷入提取罐内,而水则在高位压力下从底部流入提取罐中,中药原料粉末与水的比例为1:4,高压喷雾机的压力为4MPa,流速为600L/h;
C:提取液通过离心或过滤分离,滤液再浓缩;
D:将浓缩后的提取物进行真空干燥,在真空度为700mmHg,加热蒸汽压力为0.2Mpa条件下进行,即可得到中药提取物粉末。
所述的中药原料与中药提取物粉末的比例为15:1。
所述的具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,将中药提取物倒入后再次搅拌均匀;
S2:和面:将食盐放入不锈钢储水罐内,注入25℃纯净水将食盐搅拌溶解,然后开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:膨化:将絮状面粉原料送入面粉膨化机内,调节膨化机内温度为70℃,进行3-5分钟自动膨化;
S4:出条:膨化后的面粉用自动挤压机进行挤压,产出直径为0.8mm的圆状熟面条,设置每隔2000mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:将面条自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4小时风干;
S6:切割:将风干面条的自动传输到切割车间,将切割设备设置成每隔120mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份后,进行自动打包完成包装,即得即食面。
实施例2
一种具有食疗功能的面条,所述面条包括以下重量比的原料:黑麦粉40%、绿麦粉25%、藜麦粉10%、燕麦粉6%、黑苦荞粉10%、乌麦粉3%、青稞粉9%、黄米粉5%、糯米粉2%、中药提取物5%、食用盐0.8%、纯净水30%。
其中,中药提取物的制备方法同实施例1。
所述的具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,将中药提取物倒入后再次搅拌均匀;
S2:和面:将食盐放入不锈钢储水罐内,注入30℃纯净水将食盐搅拌溶解,然后开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:膨化:将絮状面粉原料送入面粉膨化机内,调节膨化机内温度为65℃,进行3分钟自动膨化;
S4:出条:膨化后的面粉用自动挤压机进行挤压,产出直径为0.8mm的圆状熟面条,设置每隔2000mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:将面条自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速5小时风干;
S6:切割:将风干面条的自动传输到切割车间,将切割设备设置成每隔120mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份后,进行自动打包完成包装,即得即食面。
实施例3
一种具有食疗功能的面条,所述面条包括以下重量比的原料:黑麦粉50%、绿麦粉30%、藜麦粉5%、燕麦粉10%、黑苦荞粉13%、乌麦粉5%、青稞粉10%、黄米粉2%、糯米粉4%、中药提取物3%、食用盐0.5%、纯净水32%。
其中,中药提取物的制备方法同实施例1。
所述的具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,再将中药提取物倒入后再次搅拌均匀;
S2:和面:先将食盐放入不锈钢储水罐内,加入25℃纯净水将食盐搅拌溶解,开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:压片:絮状面粉依次经过6次滚动轴碾压,形成0.2mm厚的面片后进入到切割设备;
S4:出条:将面片自动切割成宽度1mm的面条,每隔2080mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速5小时风干;
S6:切割:将风干的面条自动传输到切割车间,将切割设备设置成每隔200mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份,然后进行自动打包完成包装,即得挂面。
优选地,所述步骤S2中加入35%的30℃纯净水将食盐搅拌溶解。
实施例4
一种具有食疗功能的面条,所述面条包括以下重量比的原料:黑麦粉50%、绿麦粉25%、藜麦粉8%、燕麦粉7%、黑苦荞粉12%、乌麦粉7%、青稞粉7%、黄米粉4%、糯米粉3%、中药提取物4%、食用盐0.7%、纯净水32%。
其中,中药提取物的制备方法同实施例1。
所述的具有食疗功能的面条的制备方法,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,再将中药提取物倒入后再次搅拌均匀;
S2:和面:先将食盐放入不锈钢储水罐内,加入35℃纯净水将食盐搅拌溶解,开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:压片:絮状面粉依次经过6次滚动轴碾压,形成0.2mm厚的面片后进入到切割设备;
S4:出条:将面片自动切割成宽度1mm的面条,每隔2080mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4小时风干;
S6:切割:将风干的面条自动传输到切割车间,将切割设备设置成每隔200mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重100g/份,然后进行自动打包完成包装,即得挂面。
根据GB5009.12-2017《食品安全国家标准食品中铅的测定》以及GB5009.11-2014《食品安全国家标准食品中总砷及无机砷的测定》等标准对本发面条进行检测,结果见表1。
表1本发明面条的质量检测结果
检测项目 | 检测结果 | 检测方法 |
砷(mg/kg) | 0.546 | GB5009.268-2016第一法 |
镉(mg/kg) | 未检测 | GB5009.268-2016第一法 |
铅(mg/kg) | 0.0641 | GB5009.268-2016第一法 |
汞(mg/kg) | 0.012 | GB5009.17-2014第一法 |
滴滴涕(mg/kg) | 未检测 | GB5009.19-2008第一法 |
菌落总数(CFU/g) | <10 | GB4789.2-2016第一法 |
大肠杆菌(MPN/g) | <3.0 | GB4789.3-2016第一法 |
根据GB5009.5-2016对本发明面条中的蛋白质进行检测,根据GB5009.6-2016对本发明面条中的脂肪进行检测,根据GB5009.91-2017对本发明面条中的钠进行检测,根据GB28050-2011对本发明面条中的能量进行检测,根据GB28050-2011对本发明面条中的碳水化合物进行检测。结果见表2。
表2本发明面条的营养成分检测结果
检测项目 | 检测结果 | 判定依据 |
能量(kJ/100g) | 1516 | GB28050-2011 |
蛋白质(g/100g) | 12.4 | GB5009.5-2016 |
脂肪(g/100g) | 0.5 | GB5009.6-2016 |
碳水化合物(g/100g) | 75.7 | GB28050-2011 |
钠(mg/100g) | 3.86 | GB5009.91-2017 |
食用效果
按实施例4制作的具有食疗功能的面条给下列群体食用:(1)普通老年群体35例。(2)县人民医院门诊部亚健康状态群体35例,症状包括神疲乏力、面色萎黄、苔白腻、舌淡嫩、脉虚缓、腹泻气虚、食欲不振、健忘、失眠等;(3)县人民医院门诊部患有糖尿病、高血压、高血脂等疾病群体35例。
以上群体每天食用面条1次,每次2两,面条连汤同食,连续食用3个月后,经观察均未出现任何不适反应,且出现食欲有所增加,大便较为通畅,精力明显充沛;易疲劳状态及晚上睡眠质量等有所改善,糖尿病、高血压、高血脂等症状有所好转。
具体病例
1.刘某,女,53岁,患糖尿病3年,经常感觉口渴、饥饿,每日饮水过多,测量空腹血糖为9.3mmol/L,饭后两小时血糖为11.4mmol/L,测血压值为:88-137,日常口服二甲双胍,于2017年5月份开始,将每日早餐或晚餐的普通小麦粉面条替换为本发明实施例4的挂面面条,3个月后,测量其空腹血糖为5.4mmol/L,饭后两小时血糖为7.1mmol/L,加上适当的煅炼,血糖值稳定,测血压值为:72-114。继续食用本发明的面条,半年后测量其空腹血糖为5.2mmol/L,饭后两小时血糖为7.1mmol/L,血糖指标正常,测血压值为:74-113,现在已停止用药,但仍然坚持食用本发明的面条。
2.秦某,男,59岁,患糖尿病5年,测量空腹血糖为9.2mmol/L,饭后两小时血糖为12.3mmol/L,于2017年9月份将每日早餐或晚餐的普通小麦粉面条替换为本发明的挂面面条,3个月后,测量其空腹血糖为6.3mmol/L,饭后两小时血糖为7.3mmol/L,继续食用本发明的面条,加上适当的煅炼,血糖值稳定,正常。半年后测量其空腹血糖为5.6mmol/L,饭后两小时血糖为7.2mmol/L,血糖指标正常,现在已停止用药,但仍然坚持食用本发明的面条。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明说明书内容所作的等效变换,或直接或间接运用在其它相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种具有食疗功能的面条,其特征在于,所述面条包括以下重量比的原料:黑麦粉40%-60%、绿麦粉20%-30%、藜麦粉5%-10%、燕麦粉5%-10%、黑苦荞粉10%-15%、乌麦粉3%-10%、青稞粉5%-10%、黄米粉2%-5%、糯米粉2%-5%、中药提取物3%-5%、食用盐0.5%-0.8%、纯净水30%-35%。
2.根据权利要求1所述的具有食疗功能的面条,其特征在于,所述面条包括以下重量比的原料:黑麦粉50%、绿麦粉25%、藜麦粉8%、燕麦粉7%、黑苦荞粉12%、乌麦粉7%、青稞粉7%、黄米粉4%、糯米粉3%、中药提取物4%、食用盐0.7%、纯净水32%。
3.根据权利要求1或2所述的具有食疗功能的面条,其特征在于,所述中药提取物为药食同源材料茯苓、甘草、葛根、枸杞子、玉竹、菊苣粉、罗汉果、桑葚子、紫苏子、山楂、枳椇子、果蔬汁粉以(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(1-3):(3-10):(3-5):(10-22)的比例混合制得的提取物。
4.根据权利要求3所述的具有食疗功能的面条,其特征在于,所述果蔬汁粉包括柚子、南瓜、芹菜,其中柚子、南瓜、芹菜的用量比为(3-6):(1-3):(1-3)。
5.根据权利要求1所述的具有食疗功能的面条的制备方法,其特征在于,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,将中药提取物倒入后再次搅拌均匀;
S2:和面:将0.5%-0.8%食盐放入不锈钢储水罐内,注入30%-35%的25-35℃纯净水将食盐搅拌溶解,然后开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:膨化:将絮状面粉原料送入面粉膨化机内,调节膨化机内温度为60-70℃,进行3-5分钟自动膨化;
S4:出条:膨化后的面粉用自动挤压机进行挤压,产出直径为0.8mm的圆状熟面条,设置每隔2000mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:将面条自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4-5小时风干;
S6:切割:将风干面条的自动传输到切割车间,将切割设备设置成每隔120mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重后,进行自动打包完成包装,即得成品即食面。
6.根据权利要求5所述的具有食疗功能的面条的制备方法,其特征在于,步骤S3中调节膨化机内温度为65℃。
7.根据权利要求1所述的具有食疗功能的面条的制备方法,其特征在于,包括以下步骤:
S1:混合搅拌:将备好的主材干面粉原料按比例放入搅拌罐内搅拌均匀,再将中药提取物倒入后再次搅拌均匀;
S2:和面:先将0.5%-0.8%食盐放入不锈钢储水罐内,加入30%-35%的25-35℃纯净水将食盐搅拌溶解,开启搅拌罐,同时开启储水罐开关,边搅拌面粉原料边注入盐水,将面粉原料搅拌成絮状面粉;
S3:压片:絮状面粉依次经过6次滚动轴碾压,形成0.2mm厚的面片后进入到切割设备;
S4:出条:将面片自动切割成宽度1mm的面条,每隔2080mm长时断开,用挑杆传输带自动中间挑起上架;
S5:风干:自动分序、分排传输到烘干车间,车间室内温度不低于35℃,冬季采取电热管加热,经自动匀速4-5小时风干;
S6:切割:将风干的面条自动传输到切割车间,将切割设备设置成每隔200mm长,自动下杆切割;
S7:称重、包装:将切割好的面条经过传输带自动称重,然后进行自动打包完成包装,即得成品挂面。
8.根据权利要求7所述的具有食疗功能的能量面条的制备方法,其特征在于,所述步骤S2中加入35%的30℃纯净水将食盐搅拌溶解。
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