CN109953275A - 多谷面食 - Google Patents
多谷面食 Download PDFInfo
- Publication number
- CN109953275A CN109953275A CN201811070835.9A CN201811070835A CN109953275A CN 109953275 A CN109953275 A CN 109953275A CN 201811070835 A CN201811070835 A CN 201811070835A CN 109953275 A CN109953275 A CN 109953275A
- Authority
- CN
- China
- Prior art keywords
- wheaten food
- flour
- wheat
- food
- paddy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 57
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 241000209140 Triticum Species 0.000 claims abstract description 27
- 235000021307 Triticum Nutrition 0.000 claims abstract description 27
- 235000013339 cereals Nutrition 0.000 claims abstract description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 14
- 244000098345 Triticum durum Species 0.000 claims abstract description 12
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 23
- 235000004426 flaxseed Nutrition 0.000 claims description 6
- 240000006240 Linum usitatissimum Species 0.000 claims description 5
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 5
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 11
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 12
- 241000209219 Hordeum Species 0.000 description 11
- 238000002156 mixing Methods 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 5
- 239000004472 Lysine Substances 0.000 description 5
- 230000029087 digestion Effects 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 235000021245 dietary protein Nutrition 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 150000004665 fatty acids Chemical class 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 235000013369 micronutrients Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 210000004100 adrenal gland Anatomy 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 235000019627 satiety Nutrition 0.000 description 3
- 230000036186 satiety Effects 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 244000019459 Cynara cardunculus Species 0.000 description 2
- 235000019106 Cynara scolymus Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 239000003613 bile acid Substances 0.000 description 2
- 210000005056 cell body Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 210000004051 gastric juice Anatomy 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000003754 machining Methods 0.000 description 2
- 230000003050 macronutrient Effects 0.000 description 2
- 235000021073 macronutrients Nutrition 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 239000011785 micronutrient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- KUNFMZSTKSLIEY-GRHHLOCNSA-N (2s)-2-azanyl-3-phenyl-propanoic acid Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1.OC(=O)[C@@H](N)CC1=CC=CC=C1 KUNFMZSTKSLIEY-GRHHLOCNSA-N 0.000 description 1
- XDDMZVMWZMSAMX-JHNJPSDUSA-N (2s,3s)-2-azanyl-3-methyl-pentanoic acid Chemical compound CC[C@H](C)[C@H](N)C(O)=O.CC[C@H](C)[C@H](N)C(O)=O XDDMZVMWZMSAMX-JHNJPSDUSA-N 0.000 description 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000958526 Cuon alpinus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000014459 Sorbus Nutrition 0.000 description 1
- 241001092391 Sorbus Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 235000016520 artichoke thistle Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019525 fullness Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000009916 joint effect Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 229930013686 lignan Natural products 0.000 description 1
- 150000005692 lignans Chemical class 0.000 description 1
- 235000009408 lignans Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 210000001685 thyroid gland Anatomy 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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
- 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
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明有关所述食品工业。不添加水的情况下,干制面食包含占干面粉总重约70%的硬质小麦面粉以及20至30%的由非小麦谷物组成的全多谷面粉,其中非小麦谷物以燕麦和大麦为代表。本发明允许生产一多谷面食,富含营养素并提供高含量的膳食纤维、微量元素及大量元素。
Description
技术领域
本发明是有关于一种食品工业,特别是有关于一种面食的所述生产。
背景技术
在所述面食生产中,硬质小麦(durum wheat)的粗面粉(粒状面粉)通常用作所述主要原料。由硬质小麦制成的面食含有大量的碳水化合物(carbohydrates):100公克的面食含有70公克的碳水化合物,所述碳水化合物来自纤维(fiber)及缓慢消化的淀粉(starch)。这些碳水化合物需要一段很长的时间消化,让你保持一饱腹感(sense offullness)。随着碳水化合物的所述消化,血糖(blood glucose)会逐渐地变化而不是跳跃式的变化。葡萄糖的跳跃式变化会引起所述饥饿感(feeling of hunger)。由硬质小麦制成的面食富含蛋白质(protein),还含有维生素(vitamins)及矿物质(minerals)。但这种面食的食物及生物价值并不高。在粗通心粉的生产中,大部分的皮(麸皮)被去除,这导致膳食纤维(dietary fiber)及微量营养素(micronutrients)的减少。
为了改善面食的所述食物及生物价值,即增加氨基酸(amino acids)、维生素、矿物质及膳食纤维的所述含量,在原料中加入不同的成分,无论是谷物还是非谷物。
因此,面食生产的所述方法(专利RU 2166863)是已知的,提供从面粉、液体及丰富的补充剂(supplements),成形及干燥的揉面团(kneading dough)。作为一丰富的补充剂,与朝鲜蓟粉(artichoke powder)及碘盐(iodized salt)的一混合物的比例为(9.9至98.5):(1.5至90.9)重量比。而所述丰富的补充剂加入的量为所述面粉的重量的0.1%至20%。
用于生产含有小麦粉及水的面食(专利RU 2289952)的所述面团组合物是已知的,同时所述面团组合物还含有基于蛋白质的补充剂(豆科作物的粉,即豌豆粉,占所述小麦粉重量10%的所述碗豆粉或占所述小麦粉重量10%的扁豆粉,或由占所述小麦粉重量2.5%的豆粉及占所述小麦粉重量7.5%的花楸果酱组成的一复合补充剂),而所述小麦粉中的粗麸质的含量不应低于28%。
众所周知,有一种生产面食的方法(专利RU 2358453),提供面包师使用含优质的小麦粉及燕麦粉的混合物,所述混和物是通过研磨全燕麦谷物制成,以60:40至50:50的比例,在温度为25℃,面团湿度等于37%至38%的状况下,与冷型面团与水揉捏。这个方法还包括面食的揉捏、压榨以及切割加工半成品以获得所述半成品面食,切割、吹制、干燥、稳定半成品面食及冷却面食。
用这种方法制作的面食,含有面包师的优质小麦粉及燕麦粉的一混合物,通过研磨全燕麦粒,以60:40至50:50的比例生产,这是最接近所述公认的解决方案,因此申请人选择它作为一原型(prototype)。
发明内容
本发明要解决的所述问题是生产多谷面食(multi-grain pasta),减少其中小麦成分的组成并且替代全多谷面粉。
所述技术效果是产生具有增强的营养及生物学价值以及高感官特性(highorganoleptic properties)的面食。
另一项技术效果是扩大所述面食产品的范围。
为了解决申请人的问题,根据本发明,干面食应包含:占干面粉总重约70%的硬质小麦面粉以及20至30%的由非小麦谷物组成的全多谷面粉,其中非小麦谷物以燕麦(oat)及大麦(barley)为代表。
作为一另外的非小麦谷物,可以使用黑麦(rye),所述非小麦谷物为一混合物(mixture),以重量计包含40%的燕麦、30%的大麦及30%的黑麦。
作为一另外的非小麦谷物,所述面食包含粉状亚麻籽(powdered flax seed),所述粉状亚麻籽占所述干面粉总重的5至10%。
燕麦是一种没有壳且未经研磨的一核心(unpolished core)。大麦是一种部分没有壳且未经研磨的一核心。黑麦是部分没有麸皮(bran)及种子覆盖物的一核心。
在面食中使用非小麦谷物,尤其是燕麦及大麦制成的全多谷面粉有助于增加对所述身体有益的营养素含量:膳食纤维(60%)、微量及大量营养素(镁为127%、磷为81%、铁为53%、维生素B1为41%、维生素B2为55%),以及增加所述产品的所述生物学价值(赖氨酸37%、蛋氨酸及胱氨酸16%)。
膳食纤维的功能特性主要与所述胃肠道(gastrointestinal tract)的功能有关。富含纤维的食物对消化过程具有一正向作用,因此降低了与这些过程相关疾病的所述风险。
可溶性(soluble)及不可溶性(insoluble)的纤维增加饱腹感,因为富含纤维的食物需要更长的时间来咀嚼(chewing)及消化(digesting),从而导致更多的唾液(salivation)分泌及胃液(gastric juice)分泌。饱腹感可防止与肥胖相关的过量食物的摄入。
已发现可溶性纤维影响所述身体内胆固醇(fatty acids)的交换,所述胆固醇的代谢物是脂肪酸(fatty acids)。胆固醇降低的一个可能的解释是可溶性纤维有助于胆汁酸(bile acids)的萃取并且增加将所述胆汁酸从所述身体内消除。
维生素及矿物质与新陈代谢及增强所述身体的所述免疫系统(immune system)相关联。
蛋白质对所述生命活动来说是最重要的。蛋白质是所有身体细胞的结构基础并且提供所述身体细胞的活动。人体内的蛋白质由食物蛋白质(food proteins)形成,所述食物蛋白质经由消化分解成氨基酸,被吸收到血液中并被细胞使用。因此,赖氨酸(lysine)与血液形成的所述过程有关,亮氨酸(leucine)及异亮氨酸(isoleucine)对所述甲状腺(adrenal glands)的所述正常功能来说是很重要的,苯丙氨酸(phenylalanine)输送到甲状腺及肾上腺(adrenal glands),蛋氨酸(methionine)影响脂质(lipid)的交换,提供所述肝脏(liver)的所述抗毒功能并且在所述神经系统中扮演一重要的角色。
与由硬质小麦的通心粉优质面粉(macaroni top-grade flour)所制成的面食相比,增加所述多谷面食中必需氨基酸的含量有助于提高所述多谷面食的生物学价值。
显示每种谷物在非小麦谷物总重量中的百分比(燕麦约40%、大麦约30%、黑麦约30%)使您可以平衡所述面食蛋白质的氨基酸组成,并且增加膳食纤维含量至60%。
向所述组合物中添加黑麦增加了所述第一限制性的氨基酸赖氨酸(所述黑麦包含:0.40%赖氨酸,是硬质小麦的通心粉高档面粉的2倍)、膳食纤维(3.6倍以上)、矿物质(磷、钾、镁、铁、钙)、维生素(B1、B2)。
用于所述组合物的通心粉面粉(硬质小麦粉)包含:植物性蛋白质麸质(vegetableprotein gluten),所述植物性蛋白质麸质在所述面团加工的过程中提供桥接性(bridgingproperty)及弹性,并且还有助于形成具有一熟悉的味道的面食的最佳结构。
硬质小麦粉的含量占所述面粉总重量的70%,确保了面食的最佳风味及结构,而且不改变所述基本的生产参数。
粉状亚麻籽的面食的成分介绍,确保面食含有Omega 3及Omega 6脂肪酸,这些脂肪酸不是在所述身体内合成的;亚麻还含有木脂素(lignans),具有抗氧化特性,是高纤维、调节消化以及是B族维生素及矿物质(硒、钾、镁、磷、铁及其他相似物)的一来源。
面食可以含有不超过10种的全软质小麦粉(whole soft wheat flour),这导致所述最终产品中膳食纤维及营养素的所述含量的增加。
具体实施方式
以下是说明本发明的一示例。
为了生产多谷面食,使用数种谷物的一混合物:燕麦、大麦及黑麦。燕麦是一种没有壳且未经研磨的一核心。大麦是一种部分没有壳且未经研磨的一核心。黑麦是部分没有麸皮及种子覆盖物的一核心。
在实施本发明的一有利选择中,所述混合物中燕麦的含量约占40%,大麦约占30%,黑麦含量约占30%。
燕麦、大麦及黑麦通过所述混合螺杆上的数台螺旋推土机从数个堆积的谷仓进料,通过金属异物进行磁力清洁,并通过泵送气动输送线转移至所数原料仓。
接下来,将数种谷物的所述混合物转移到多谷面粉生产的所述加工生产线,所述加工生产线包括:四个分散及两个精细还原系统。将数种谷物的所述混合物研磨至所需的研磨粗糙度并通过一筛子过筛,并且所述多谷面粉的成品应含有不超过占总重量2%且大于450μm的颗粒。
由燕麦、大麦及黑麦的全谷物组成成分所组成的所述多谷面粉被送入所述大容量仓库的谷仓中。接下来,将所述多谷面粉通过定量的数个螺杆送入所述混合螺杆,硬质小麦的通心面粉也从所述谷仓中进料,具有以下所述研磨粗度:在筛子上尺寸为450μm的残留物不大于0.3%、在筛子上尺寸为390μm的所述残留物不大于5%、过小的尺寸125μm不大于30±5%。在没有添加水的情况下,所述硬质小麦粉的所述含量占干面粉的总重约70%,以及全多谷面粉含量约30%。
所述全部的混合物经过磁力清洁、过筛并送入所述面食生产线。
在所述混合揉捏机中将得到的所述混合物与纯水以约1:3的比例混合,水的含量不大于35%。将混合物与水混合时的最佳水温为35℃至40℃。这使面粉具有最佳的吸水力,甚至可以使所述面粉中的水分均匀分布。混合是逐渐地,但是短暂地(大约20秒)发生:首先,通过混合揉捏机的节约型组件,与通过数个双螺杆混合器的数个揉捏组件逐渐地压实及混合。在混合期间,由于数个螺杆及面团的摩擦,当混合所述各层面团时的内部摩擦以及在所述混合室主体上的面团摩擦而产生热量释放。由于所述强烈混合的一结果,在密闭及密封且温度为30℃至40℃的混合室的情况下,以一松散质量的湿润块状的形式获得所述面团。
接下来,所述面团经历所述压实的阶段。所述加压螺杆通过抽真空除去多余的空气混合物,以更好地压实和压榨面团,进一步获得具有所述所需的规则形状的面食,以及排除成品面食的颜色及完整性的劣化。在所述加压阶段的所述面团温度为45℃至50℃。将所述面团压在所述加压头上并且通过压实压力为80巴至100巴的所述基质。所述加压头的所述温度改善塑性并降低所述面团张力的内部温度也是45℃至50℃。所述面食的所述基质通过所述加压螺杆送到所述面团的重量约10%至20%;结果,所述面团被压实,成为一粘合的紧密面团块。
所述混合及压制的所述加速过程是由所述设备的防漏性、所述数个组件的所述互连,以及遵守所述所需温度所引起。
所述干燥的过程分为几个阶段,大约需要3至4个小时。所述初级干燥可以巩固原料产品的所述外壳、所述产品的形状,并且不会让所述产品在干燥过程中失去它们的外观。所述主干燥区使水份快速消失,面食中的水份损失高达16%至18%。具有一稳定区的所述最终干燥器实现了平和的水份损失的机制,在温度及湿度方面具有较低强度的干燥度,并且所述额外的蒸汽加湿用于均匀干燥湿度高达12%至12.5%的成品面食。生产面食的所述最后步骤是将所述成品面食冷却至储存温度,并将包装冷却至28℃至29℃。然后,所述面食准备用于包装。
表中示出了干面食组合物的数个示例及非小麦谷物对膳食纤维及氨基酸的所述含量的所述影响。
因此,在面食中使用非小麦谷物的全多谷粉有助于增加对所述身体有用的营养素的含量:膳食纤维、微量及大量营养元素以及增加所述产品的所述生物价值(细节列于所述表中)。
相对于大量的非小麦成分,所述提出的多谷面食包含:富含营养并且提供一高含量的膳食纤维、微量元素及大量元素,即它具有增加的食物及生物价值。所得产物具有一良好的结构及高感官特性。此外,多谷面食扩大了各种通心粉产品。
Claims (4)
1.一种干制的面食,其特征在于:所述面食包含︰在不添加水的情况下,占干面粉总重约70%的硬质小麦面粉以及20至30%的由非小麦谷物组成的全多谷面粉,且所述非小麦谷物包含燕麦及大麦。
2.如权利要求1所述的面食,其特征在于:所述非小麦谷物另包含黑麦。
3.如权利要求2所述的面食,其特征在于:所述非小麦谷物为一混合物,以重量计包含40%的燕麦、30%的大麦及30%的黑麦。
4.如权利要求2所述的面食,其特征在于:所述面食另包含粉状亚麻籽,所述粉状亚麻籽占所述干面粉总重的5至10%。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2017145535 | 2017-12-25 | ||
RU2017145535A RU2663615C1 (ru) | 2017-12-25 | 2017-12-25 | Многозерновые макаронные изделия |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109953275A true CN109953275A (zh) | 2019-07-02 |
Family
ID=63142455
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811070835.9A Pending CN109953275A (zh) | 2017-12-25 | 2018-09-14 | 多谷面食 |
Country Status (3)
Country | Link |
---|---|
US (1) | US20190191747A1 (zh) |
CN (1) | CN109953275A (zh) |
RU (1) | RU2663615C1 (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2723325C1 (ru) * | 2019-08-12 | 2020-06-09 | Общество с ограниченной ответственностью «Объединение «Союзпищепром» | Многозерновая лапша |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110008496A1 (en) * | 2002-02-08 | 2011-01-13 | Raisio Yhtyma Oyj | Pasta product and method for preparation thereof |
CN103960571A (zh) * | 2013-02-05 | 2014-08-06 | 中粮营养健康研究院有限公司 | 食品组合物及其应用 |
US20170035082A1 (en) * | 2013-12-02 | 2017-02-09 | General Mills, Inc. | Pasta processing for low protein flour and decreased drying |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2138970C1 (ru) * | 1999-02-23 | 1999-10-10 | Закрытое акционерное общество "Макарон-Сервис" | Способ изготовления макаронных изделий |
RU2358453C1 (ru) * | 2008-02-01 | 2009-06-20 | Государственное образовательное учреждение высшего профессионального образования "Орловский государственный технический университет" (ОрелГТУ) | Способ производства макаронных изделий |
EP2468112A1 (en) * | 2010-12-22 | 2012-06-27 | Nestec S.A. | Short cooking dry pasta, its use and process for the preparation |
-
2017
- 2017-12-25 RU RU2017145535A patent/RU2663615C1/ru active
-
2018
- 2018-08-17 US US16/104,556 patent/US20190191747A1/en not_active Abandoned
- 2018-09-14 CN CN201811070835.9A patent/CN109953275A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20110008496A1 (en) * | 2002-02-08 | 2011-01-13 | Raisio Yhtyma Oyj | Pasta product and method for preparation thereof |
CN103960571A (zh) * | 2013-02-05 | 2014-08-06 | 中粮营养健康研究院有限公司 | 食品组合物及其应用 |
US20170035082A1 (en) * | 2013-12-02 | 2017-02-09 | General Mills, Inc. | Pasta processing for low protein flour and decreased drying |
Also Published As
Publication number | Publication date |
---|---|
RU2663615C1 (ru) | 2018-08-07 |
US20190191747A1 (en) | 2019-06-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102018167B (zh) | 一种杂粮挂面及其制备方法 | |
CN104605247A (zh) | 一种多谷营养保健冲饮粉及其制作方法 | |
CN109170860A (zh) | 一种降脂减肥代餐营养食品及其制备方法 | |
CN103181526B (zh) | 一种五谷杂粮方便营养颗粒面食及其制作方法 | |
CN109998118A (zh) | 一种功能性营养早餐谷物食品 | |
CN110973613A (zh) | 一种适用于减重人群食用的植物复合粉组合物、适用于减重人群食用的产品和应用 | |
CN108887566B (zh) | 一种无麸质的代餐粉组合物及其制备方法 | |
CN103549259B (zh) | 一种无糖杂粮粉的制作方法 | |
CN101214020B (zh) | 一种荞麦食品制作工艺及含有这种工艺获得的产品的即冲即食食品 | |
CN107334151A (zh) | 一种辅助降血脂用欣源片及制备工艺 | |
CN102754678A (zh) | 荞麦玉米饼干及其生产方法 | |
CN101978871A (zh) | 甘薯冲调食品及其制作方法 | |
CN101103820B (zh) | 一种精制小麦膳食纤维口嚼片及其制作方法 | |
CN109953275A (zh) | 多谷面食 | |
CN107319299A (zh) | 一种含钙面粉的制作方法 | |
US6333063B2 (en) | High-protein food of plate form | |
CN102067966A (zh) | 原味麦香营养麦片 | |
RU2826462C1 (ru) | Зерновой продукт повышенной питательной ценности с высоким содержанием бета-глюканов | |
KR101144753B1 (ko) | 다시마, 시래기 및 된장을 이용한 국수의 제조 방법 및 상기 방법에 의해 제조된 국수 | |
CN109847849A (zh) | 一种米皮粉及其生产工艺 | |
CN110012957A (zh) | 一种葛仙米压片糖果的生产工艺 | |
RU2826439C1 (ru) | Зерновой продукт повышенной питательной ценности с высоким содержанием бета-глюканов | |
JP2009034007A (ja) | おから食品の製造方法およびその方法により製造されるおから食品 | |
JP2002199858A (ja) | 乾燥オカラ粉を主成分にした健康食品 | |
JP2001346536A (ja) | 味噌栄養食品 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190702 |