CN110169533A - 一种含变性淀粉的减肥面条及其制备方法 - Google Patents
一种含变性淀粉的减肥面条及其制备方法 Download PDFInfo
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- CN110169533A CN110169533A CN201910516500.3A CN201910516500A CN110169533A CN 110169533 A CN110169533 A CN 110169533A CN 201910516500 A CN201910516500 A CN 201910516500A CN 110169533 A CN110169533 A CN 110169533A
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Abstract
本发明公开了一种含变性淀粉的减肥面条及其制备方法,包括如下重量份的原料:小麦粉40‑60份、圆苞车前子壳粉10‑30份、魔芋粉4‑6份、交联羟丙基玉米淀粉0.5‑2份、益生菌1‑4份、植物提取液0.1‑0.5份、蛋白粉2‑6份、复合维生素0.01‑0.1份、复合矿物质0.05‑0.15份和去离子水20‑40份,所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为3‑5:1:1混合,粉碎过40‑60目筛,再加水浸没,煎煮1‑2h,过滤即得。本发明含变性淀粉的减肥面条的制备方法简单易行,面条具有口感筋道,滑爽,组织结构细腻,耐煮,同时具有很好的减肥效果。
Description
技术领域
本发明涉及食品加工技术领域,特别涉及一种含变性淀粉的减肥面条及其制备方法。
背景技术
面食品是人们日常生活中不可缺少的食品,随着经济的发展,社会的进步,人们对饮食的要求越来越高,已经不满足于饱腹,更多的是保健,因此,各种各样的保健面制品产生了。现有的保健面制品有的功能单一,有的保健功能不明显。特别是现在肥胖、高血脂患者越来越多,市面上也出现很多专供肥胖者与血脂高的患者食用的面制品,但是普遍营养不全面,且口感差。中国专利CN106261629A公开了一种养生的减肥面条,包括原料与水依传统工艺揉成面条,所述原料用以下重量份组成:荷叶水溶液1-10份;麦苗水溶液5-20份;面粉70-90份。本发明采用荷叶水溶液和麦苗水溶液结合面粉制造出的面条,具有通便、养生的功效,通过20余肥胖人员的为期一个月食用证明,具有一定的减肥功效。荷叶水溶液和麦苗水溶液具有较强的渗透体,在与面粉混合使可以渗透在面粉中的粉粒间隙,使面条的营养成分均匀。该发明面条营养成分较为单一,满足不了人体所需的营养,且其口感、耐煮性和减肥功效还有待研究。
发明内容
针对现有技术的不足,本发明的目的一方面在于提供一种含变性淀粉的减肥面条,口感筋道,滑爽,组织结构细腻,耐煮,营养丰富,同时具有很好的减肥效果。
为了达到上述目的,本发明采用如下技术方案:
一种含变性淀粉的减肥面条,包括如下重量份的原料:小麦粉40-60份、圆苞车前子壳粉10-30份、魔芋粉4-6份、交联羟丙基玉米淀粉0.5-2份、益生菌1-4份、植物提取液0.1-0.5份、蛋白粉2-6份、复合维生素0.01-0.1份、复合矿物质0.05-0.15份和去离子水20-40份。
优选地,包括如下重量份的原料:小麦粉50份、圆苞车前子壳粉20份、魔芋粉5份、交联羟丙基玉米淀粉1.2份、益生菌2.5份、植物提取液0.3份、蛋白粉4份、复合维生素0.05份、复合矿物质0.1份和去离子水30份。
优选地,所述交联羟丙基玉米淀粉的制备方法为:将玉米淀粉均匀分散于硫酸钠溶液中,配成质量浓度为20-40%的淀粉乳液,搅拌下缓慢加入玉米淀粉重量1-3%的氢氧化钠,再加入5-15mL环氧丙烷,在35-45℃条件下恒温反应10-12h,再用氢氧化钠溶液调pH值至9.0-10.0,加入玉米淀粉重量1-3%的氯化钠,加入玉米淀粉重量0.01-0.1%的三偏磷酸钠,反应2-3h后,用0.5mol/L稀盐酸调节体系的pH值至6.5-7.0,然后离心脱水,水洗三次,干燥,即得交联羟丙基玉米淀粉。
优选地,所述益生菌为植物乳杆菌、乳双歧杆菌、干酪乳杆菌和长双歧杆菌中的一种或多种。
优选地,所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为3-5:1:1混合,粉碎过40-60目筛,再加水浸没,煎煮1-2h,过滤即得植物提取液。
优选地,所述蛋白粉由大豆分离蛋白粉和乳清蛋白粉按照质量比为2-4:1的比例混合而成。
优选地,所述复合维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酸、叶酸和泛酸中的一种或多种。
优选地,所述复合矿物质为钙、铁、锌、磷、镁、钾和铬中的一种或多种。
另一方面,本发明还提供了一种含变性淀粉的减肥面条的制备方法,包括如下步骤:
(1)和面:将配方量的小麦粉、圆苞车前子壳粉、魔芋粉、交联羟丙基玉米淀粉、益生菌、蛋白粉、复合维生素、复合矿物质置于和面机中,加水混合搅拌,搅拌时间为20-40min,充分混合搅拌均匀后得到面团,在10-15℃下醒面1-2h;
(2)压面、蒸面:利用面条机将步骤(1)中的面团压成面片光滑、紧密、厚薄均匀的面条,面条的厚度为0.5-1.5mm,宽度为2-4mm,长度为15-25cm,将面条蒸汽蒸制,蒸至熟透为止,再将植物提取液均匀喷洒于面条上;
(3)冷风、热风干燥:将步骤(2)中熟透的面条经过冷风进行干燥,冷风温度为10-25℃,冷却30-60s;再进行热风干燥,干燥机入口温度为70-75℃,出口温度为90-95℃条件下,干燥至面条含水量为8-12wt%;
(4)包装:将干燥后的面条自然冷却,然后进行包装,即得含变性淀粉的减肥面条。
本发明含变性淀粉的减肥面条在制备过程中,可以根据需要添加适量的食品添加剂,食品添加剂可以为食盐、白糖、碳酸钾、碳酸钠、山梨糖醇、栀子黄、柑橘黄中的一种或几种混合物。
本发明的含变性淀粉的减肥面条中各原料的功效如下:
圆苞车前子壳粉:富含胶质,由树胶醛糖、木糖、半乳胶醛酸、半干燥脂肪油及少量珊瑚木苷组成。现代医学发现,圆苞车前子有以下的作用:促进肠蠕动、帮助排便、减少便秘的发生,促使腹压正常、改善静脉异常,还可减少有害菌生成、降低大肠癌的罹患率;具有吸水、保水及膨润效果,增加排便量,使肠管内压正常,减少憩室病、痔疮、息肉的发生;调节养分吸收,可增加饱足感,减少食量,进而控制体重,亦可减少糖类吸收,调整血糖值、减少饥饿感、强化对糖尿病情的控制,甚至还有减少中性脂肪的吸收、降低心脏病罹患率的功能;促进唾液分泌,使口气清新,并减少龋齿的发生。
魔芋粉:魔芋是有益的碱性食品,对食用动物性酸性食品过多的人,搭配吃魔芋,可以达到食品酸、碱平衡,对人体健康有利。魔芋营养十分丰富,含有多种维生素和钾、磷、硒等矿物质元素,还含有人类所需要的魔芋多糖,并具有低热量、低脂肪和高纤维素的特点,具有减肥健身、治病抗癌等功效。
大豆分离蛋白粉:含近20种氨基酸,其营养丰富,是优质植物性蛋白补充品;低脂、不含胆固醇,每天服用还能降低人体血液中总胆固醇和高密度脂蛋白胆固醇的含量;能阻止尿钙损失,促进骨质健康,减少患骨质疏松的几率;大豆分离蛋白去除了胰蛋白酶抑制剂,消除食用大豆造成的消化不良、胃胀气等问题。
乳清蛋白粉:是从牛奶中提取的一种蛋白质,具有营养价值高、易消化吸收、含有多种活性成分等特点,是公认的人体优质蛋白质补充剂之一。乳清蛋白能增强机体抗氧化能力,提高肌肉耐力和工作能力,延缓疲劳的发生;乳清蛋白富含谷氨酸等谷氨酰胺前体物质,为糖原异生提供原料,保护免疫细胞功能;乳清蛋白含有丰富的支链氨基酸,可以阻断色氨酸的转运,延缓疲劳的产生,又能阻止运动肌肉分解肌蛋白。
麦芽:麦芽含麦芽油、淀粉分解酶、转化糖酶、卵磷脂、麦芽糖及维生素类物质,能消滞和胃舒肝。麦芽有加速脂肪代谢、分解的作用,用于治疗肥胖有一定的效果。中医记载,麦芽性味甘、平,归脾、胃经,具有行气消食,健脾开胃,回乳消胀的功效,用于食积不消,脘腹胀痛,脾虚食少,乳汁郁积,乳房胀痛,妇女断乳,肝郁胁痛,肝胃气痛。
金缕梅:金缕梅含有生物碱及皂甙类成分,能促使组织细胞中AMP的生成,激活脂肪分解酶活性,加速脂肪分解和排泄,具有瘦身减肥健美的功效。
积雪草:积雪草含积雪草甙,其减肥作用主要是该植物中的黄酮甙类活性成分,可直接对静脉和淋巴毛细循环系统发生作用,有助于淋巴系统的排泄功能,从而利于脂肪的分解和清除。中医记载,积雪草味苦、辛,性寒,归肝、脾、肾经,具有清热利湿,解毒消肿的功效。
益生菌:益生菌定植于肠道黏膜上,通过自身的黏附和竞争性抑制作用,在肠道表面形成一道天然屏障,将致病菌与肠上皮组织隔离开来,抑制或减少病原菌的侵染和定植,增强机体防御作用,增强免疫力;益生菌具有吸附或吸收胆固醇能力,益生菌通过细胞壁、细胞膜及细胞质积累胆固醇达到降低血清中胆固醇的作用,能够使人体血液中的胆固醇和甘油三酯的含量降低,一定程度上可以改善人体脂质代谢紊乱。
与现有技术相比,本发明具有如下有益效果:
(1)本发明的含变性淀粉的减肥面条中,圆苞车前子壳粉和魔芋粉可以促进肠蠕动,增加饱腹感,减少食量,进而控制体重;益生菌可以调节肠道菌群,增强免疫力,改善人体脂质代谢紊乱;由麦芽、金缕梅和积雪草按照特定比例提取而成的植物提取液,能够发挥协同增效作用,具有行气消食,健脾开胃,清热解毒,利水渗湿,加速脂肪代谢、分解和排泄的效果,减肥效果明显。
(2)本发明的含变性淀粉的减肥面条中添加了交联羟丙基玉米淀粉,其保水性好、糊化温度低、黏度高、成膜性佳,添加该变性淀粉的面条口感爽滑、耐煮而且色泽鲜亮,有很好的咀嚼性,蒸煮时不会粘连,烹煮损失小。
(3)本发明的含变性淀粉的减肥面条营养全面,合理补充适量蛋白质,膳食纤维及多种维生素和矿物质,避免摄入过多的热量和脂肪,在平衡营养的基础上,控制体重,达到健康减肥的目的。同时,本发明面条的制备方法简单易行,可操作性强,成本低,适合工厂化生产应用。
具体实施方式
为了便于理解本发明,下面将对本发明进行更全面的描述。但是,本发明可以以许多不同的形式来实现,并不限于本文所描述的实施例。相反地,提供这些实施例的目的是使对本发明的公开内容的理解更加透彻全面。
除非另有定义,本文所使用的所有的技术和科学术语与属于本发明的技术领域的技术人员通常理解的含义相同。本文中在本发明的说明书中所使用的术语只是为了描述具体的实施例的目的,不是旨在于限制本发明。
实施例1
一种含变性淀粉的减肥面条,包括如下重量份的原料:小麦粉50份、圆苞车前子壳粉20份、魔芋粉5份、交联羟丙基玉米淀粉1.2份、益生菌2.5份、植物提取液0.3份、蛋白粉4份、复合维生素0.05份、复合矿物质0.1份和去离子水30份。
所述交联羟丙基玉米淀粉的制备方法为:将玉米淀粉均匀分散于硫酸钠溶液中,配成质量浓度为20-40%的淀粉乳液,搅拌下缓慢加入玉米淀粉重量1-3%的氢氧化钠,再加入5-15mL环氧丙烷,在35-45℃条件下恒温反应10-12h,再用氢氧化钠溶液调pH值至9.0-10.0,加入玉米淀粉重量1-3%的氯化钠,加入玉米淀粉重量0.01-0.1%的三偏磷酸钠,反应2-3h后,用0.5mol/L稀盐酸调节体系的pH值至6.5-7.0,然后离心脱水,水洗三次,干燥,即得交联羟丙基玉米淀粉。
所述益生菌为植物乳杆菌、乳双歧杆菌、干酪乳杆菌和长双歧杆菌的混合菌粉。
所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为4:1:1混合,粉碎过40-60目筛,再加水浸没,煎煮1-2h,过滤即得植物提取液。
所述蛋白粉由大豆分离蛋白粉和乳清蛋白粉按照质量比为3:1的比例混合而成。
所述复合维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酸、叶酸和泛酸。
所述复合矿物质为钙、铁、锌、磷、镁、钾和铬。
含变性淀粉的减肥面条的制备方法,包括如下步骤:
(1)和面:将配方量的小麦粉、圆苞车前子壳粉、魔芋粉、交联羟丙基玉米淀粉、益生菌、蛋白粉、复合维生素、复合矿物质置于和面机中,加水混合搅拌,搅拌时间为20-40min,充分混合搅拌均匀后得到面团,在10-15℃下醒面1-2h;
(2)压面、蒸面:利用面条机将步骤(1)中的面团压成面片光滑、紧密、厚薄均匀的面条,面条的厚度为0.5-1.5mm,宽度为2-4mm,长度为15-25cm,将面条蒸汽蒸制,蒸至熟透为止,再将植物提取液均匀喷洒于面条上;
(3)冷风、热风干燥:将步骤(2)中熟透的面条经过冷风进行干燥,冷风温度为10-25℃,冷却30-60s;再进行热风干燥,干燥机入口温度为70-75℃,出口温度为90-95℃条件下,干燥至面条含水量为8-12wt%;
(4)包装:将干燥后的面条自然冷却,然后进行包装,即得含变性淀粉的减肥面条。
实施例2
一种含变性淀粉的减肥面条,包括如下重量份的原料:小麦粉40份、圆苞车前子壳粉10份、魔芋粉4份、交联羟丙基玉米淀粉0.5份、益生菌1份、植物提取液0.1份、蛋白粉2份、复合维生素0.01份、复合矿物质0.05份和去离子水20份。
所述交联羟丙基玉米淀粉的制备方法为:将玉米淀粉均匀分散于硫酸钠溶液中,配成质量浓度为20-40%的淀粉乳液,搅拌下缓慢加入玉米淀粉重量1-3%的氢氧化钠,再加入5-15mL环氧丙烷,在35-45℃条件下恒温反应10-12h,再用氢氧化钠溶液调pH值至9.0-10.0,加入玉米淀粉重量1-3%的氯化钠,加入玉米淀粉重量0.01-0.1%的三偏磷酸钠,反应2-3h后,用0.5mol/L稀盐酸调节体系的pH值至6.5-7.0,然后离心脱水,水洗三次,干燥,即得交联羟丙基玉米淀粉。
所述益生菌为植物乳杆菌、乳双歧杆菌、干酪乳杆菌和长双歧杆菌的混合菌粉。
所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为3:1:1混合,粉碎过40-60目筛,再加水浸没,煎煮1-2h,过滤即得植物提取液。
所述蛋白粉由大豆分离蛋白粉和乳清蛋白粉按照质量比为2:1的比例混合而成。
所述复合维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酸、叶酸和泛酸。
所述复合矿物质为钙、铁、锌、磷、镁、钾和铬。
含变性淀粉的减肥面条的制备方法,包括如下步骤:
(1)和面:将配方量的小麦粉、圆苞车前子壳粉、魔芋粉、交联羟丙基玉米淀粉、益生菌、蛋白粉、复合维生素、复合矿物质置于和面机中,加水混合搅拌,搅拌时间为20-40min,充分混合搅拌均匀后得到面团,在10-15℃下醒面1-2h;
(2)压面、蒸面:利用面条机将步骤(1)中的面团压成面片光滑、紧密、厚薄均匀的面条,面条的厚度为0.5-1.5mm,宽度为2-4mm,长度为15-25cm,将面条蒸汽蒸制,蒸至熟透为止,再将植物提取液均匀喷洒于面条上;
(3)冷风、热风干燥:将步骤(2)中熟透的面条经过冷风进行干燥,冷风温度为10-25℃,冷却30-60s;再进行热风干燥,干燥机入口温度为70-75℃,出口温度为90-95℃条件下,干燥至面条含水量为8-12wt%;
(4)包装:将干燥后的面条自然冷却,然后进行包装,即得含变性淀粉的减肥面条。
实施例3
一种含变性淀粉的减肥面条,包括如下重量份的原料:小麦粉60份、圆苞车前子壳粉30份、魔芋粉6份、交联羟丙基玉米淀粉2份、益生菌4份、植物提取液0.5份、蛋白粉6份、复合维生素0.1份、复合矿物质0.15份和去离子水40份。
所述交联羟丙基玉米淀粉的制备方法为:将玉米淀粉均匀分散于硫酸钠溶液中,配成质量浓度为20-40%的淀粉乳液,搅拌下缓慢加入玉米淀粉重量1-3%的氢氧化钠,再加入5-15mL环氧丙烷,在35-45℃条件下恒温反应10-12h,再用氢氧化钠溶液调pH值至9.0-10.0,加入玉米淀粉重量1-3%的氯化钠,加入玉米淀粉重量0.01-0.1%的三偏磷酸钠,反应2-3h后,用0.5mol/L稀盐酸调节体系的pH值至6.5-7.0,然后离心脱水,水洗三次,干燥,即得交联羟丙基玉米淀粉。
所述益生菌为植物乳杆菌、乳双歧杆菌、干酪乳杆菌和长双歧杆菌的混合菌粉。
所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为5:1:1混合,粉碎过40-60目筛,再加水浸没,煎煮1-2h,过滤即得植物提取液。
所述蛋白粉由大豆分离蛋白粉和乳清蛋白粉按照质量比为4:1的比例混合而成。
所述复合维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酸、叶酸和泛酸。
所述复合矿物质为钙、铁、锌、磷、镁、钾和铬。
含变性淀粉的减肥面条的制备方法,包括如下步骤:
(1)和面:将配方量的小麦粉、圆苞车前子壳粉、魔芋粉、交联羟丙基玉米淀粉、益生菌、蛋白粉、复合维生素、复合矿物质置于和面机中,加水混合搅拌,搅拌时间为20-40min,充分混合搅拌均匀后得到面团,在10-15℃下醒面1-2h;
(2)压面、蒸面:利用面条机将步骤(1)中的面团压成面片光滑、紧密、厚薄均匀的面条,面条的厚度为0.5-1.5mm,宽度为2-4mm,长度为15-25cm,将面条蒸汽蒸制,蒸至熟透为止,再将植物提取液均匀喷洒于面条上;
(3)冷风、热风干燥:将步骤(2)中熟透的面条经过冷风进行干燥,冷风温度为10-25℃,冷却30-60s;再进行热风干燥,干燥机入口温度为70-75℃,出口温度为90-95℃条件下,干燥至面条含水量为8-12wt%;
(4)包装:将干燥后的面条自然冷却,然后进行包装,即得含变性淀粉的减肥面条。
对比例1
与实施例1的区别在于,未加入交联羟丙基玉米淀粉,其他制备条件和方法与实施例1相同。
对比例2
与实施例1的区别在于,未加入植物提取液,其他制备条件和方法与实施例1相同。
对比例3
与实施例1的区别在于,植物提取液的制备方法中,麦芽、金缕梅和积雪草的质量比为6:1:1,其他制备条件和方法与实施例1相同。
对比例4
与实施例1的区别在于,植物提取液的制备方法中,麦芽、金缕梅和积雪草的质量比为2:1:1,其他制备条件和方法与实施例1相同。
面条感官评价
邀请10名行业专家组成感官评价小组,对实施例1-3和对比例1提供的面条的感官品质进行评价,取平均值作为评判结果,评分结果如表1所示。
评分标准:
色泽:光亮为8.5-10分;亮度一般为6-8.5分;颜色暗沉、亮度差1-6分;
表现状态:结构致密,光滑为8.5-10分;中间为6-8.5分;表面变形粗糙为1-6分;
适口性:咬断面条力度适中为17-20分;稍偏硬或软为12-17分;太硬或太软为1-12分;
韧性:有嚼劲、有弹性为21-25分;一般为15-21分;咬劲不足或弹性差为1-15分;
粘性:咀嚼时爽口不粘牙为21-25分;较爽口、稍粘牙为15-21分;不爽口、粘牙为1-15分;
爽滑性:品尝时爽滑为4.3-5分;中间为3-4.3分;程度差为1-3分;
食味:清香味4.3-5分;基本无异味3-4.3分;有异味1-3分。
表1面条感官评分结果
感官评价 | 实施例1 | 实施例2 | 实施例3 | 对比例1 |
色泽 | 9.2 | 9.1 | 8.9 | 5.2 |
表现状态 | 9.1 | 8.8 | 9.0 | 5.6 |
适口性 | 18.6 | 18.2 | 18.4 | 8.5 |
韧性 | 23.8 | 23.5 | 23.6 | 6.2 |
粘性 | 24.2 | 23.8 | 23.7 | 9.8 |
爽滑性 | 4.6 | 4.2 | 4.5 | 1.3 |
食味 | 4.4 | 4.1 | 4.3 | 4.1 |
从表1的评分结果可以看出,实施例1-3提供的面条的各项感官品质明显比对比例1提供的面条的品质好,表明将交联羟丙基玉米淀粉用于面条中能够很好地改善面条的品质。
熟断条率检验
随机抽取实施例1-3和对比例1提供的面条各10根,放入盛有500mL沸水的锅中,加热,保持微沸状态,3min后,将面条挑出,计算断条率。
S=NS/10×100/%,
式中:S表示熟断条率;NS表示断面条根数。
结果:实施例1-3的熟断条率在1-5%之间,对比例1的熟断条率为24%,可见本发明面条中添加交联羟丙基玉米淀粉,耐煮性得到极大地改善。
减肥功效验证
选取200名肥胖症患者,其中男女各100名,随机分为4组,每组50人。实验组1每天早上食用实施例1提供的面条,连续食用3个月,对照组1-3每天早上分别食用对比例2-4提供的面条,连续食用3个月。效果标准:显效,体重下降4-10公斤,精神状态佳;有效,体重下降1-4公斤,精神状态好转;无效,体重无改变或很少,疲乏无力,精神不振。结果见表2。
表2减肥功效结果
组别 | 总人数 | 显效 | 有效 | 无效 | 总有效率 |
实验组1 | 50 | 37 | 12 | 1 | 98% |
对照组1 | 50 | 6 | 8 | 36 | 28% |
对照组2 | 50 | 18 | 12 | 20 | 70% |
对照组3 | 50 | 20 | 13 | 18 | 64% |
从表2中可以看出,食用本发明提供的减肥面条的实验组1,减肥总有效率达98%,而对照组1-3提供的减肥面条的减肥总有效率远低于实验组1。实验组1与对照组1-3对比可知,可见本发明配方中植物提取液为必要的减肥物质,且麦芽、金缕梅和积雪草之间的配比对减肥效果有很大的影响,对照组2和对照组3中麦芽、金缕梅和积雪草配比不合理,导致效果较差,表明麦芽、金缕梅和积雪草配比合理能够发挥协同增效作用,减肥效果更好。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,对于本领域的普通技术人员来说,本发明可以有各种更改和变化,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (9)
1.一种含变性淀粉的减肥面条,其特征在于:包括如下重量份的原料:小麦粉40-60份、圆苞车前子壳粉10-30份、魔芋粉4-6份、交联羟丙基玉米淀粉0.5-2份、益生菌1-4份、植物提取液0.1-0.5份、蛋白粉2-6份、复合维生素0.01-0.1份、复合矿物质0.05-0.15份和去离子水20-40份。
2.根据权利要求1所述的含变性淀粉的减肥面条,其特征在于:包括如下重量份的原料:小麦粉50份、圆苞车前子壳粉20份、魔芋粉5份、交联羟丙基玉米淀粉1.2份、益生菌2.5份、植物提取液0.3份、蛋白粉4份、复合维生素0.05份、复合矿物质0.1份和去离子水30份。
3.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述交联羟丙基玉米淀粉的制备方法为:将玉米淀粉均匀分散于硫酸钠溶液中,配成质量浓度为20-40%的淀粉乳液,搅拌下缓慢加入玉米淀粉重量1-3%的氢氧化钠,再加入5-15mL环氧丙烷,在35-45℃条件下恒温反应10-12h,再用氢氧化钠溶液调pH值至9.0-10.0,加入玉米淀粉重量1-3%的氯化钠,加入玉米淀粉重量0.01-0.1%的三偏磷酸钠,反应2-3h后,用0.5mol/L稀盐酸调节体系的pH值至6.5-7.0,然后离心脱水,水洗三次,干燥,即得交联羟丙基玉米淀粉。
4.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述益生菌为植物乳杆菌、乳双歧杆菌、干酪乳杆菌和长双歧杆菌中的一种或多种。
5.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述植物提取液的制备方法为:将麦芽、金缕梅和积雪草按照质量比为3-5:1:1混合,粉碎过40-60目筛,再加水浸没,煎煮1-2h,过滤即得植物提取液。
6.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述蛋白粉由大豆分离蛋白粉和乳清蛋白粉按照质量比为2-4:1的比例混合而成。
7.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述复合维生素为维生素A、维生素D、维生素E、维生素B1、维生素B2、维生素B6、维生素B12、维生素C、烟酸、叶酸和泛酸中的一种或多种。
8.根据权利要求1或2所述的含变性淀粉的减肥面条,其特征在于:所述复合矿物质为钙、铁、锌、磷、镁、钾和铬中的一种或多种。
9.一种根据权利要求1-8任一项所述的含变性淀粉的减肥面条,其特征在于:包括如下步骤:
(1)和面:将配方量的小麦粉、圆苞车前子壳粉、魔芋粉、交联羟丙基玉米淀粉、益生菌、蛋白粉、复合维生素、复合矿物质置于和面机中,加水混合搅拌,搅拌时间为20-40min,充分混合搅拌均匀后得到面团,在10-15℃下醒面1-2h;
(2)压面、蒸面:利用面条机将步骤(1)中的面团压成面片光滑、紧密、厚薄均匀的面条,面条的厚度为0.5-1.5mm,宽度为2-4mm,长度为15-25cm,将面条蒸汽蒸制,蒸至熟透为止,再将植物提取液均匀喷洒于面条上;
(3)冷风、热风干燥:将步骤(2)中熟透的面条经过冷风进行干燥,冷风温度为10-25℃,冷却30-60s;再进行热风干燥,干燥机入口温度为70-75℃,出口温度为90-95℃条件下,干燥至面条含水量为8-12wt%;
(4)包装:将干燥后的面条自然冷却,然后进行包装,即得含变性淀粉的减肥面条。
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CN113016997A (zh) * | 2021-04-23 | 2021-06-25 | 贵州雅竹农业生态科技有限公司 | 一种富含花青素保健面条的制作方法 |
CN113980847A (zh) * | 2021-09-02 | 2022-01-28 | 中粮营养健康研究院有限公司 | 提高面条口感的植物乳杆菌、发酵剂及其应用以及制备面制品的方法 |
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CN110583996A (zh) * | 2019-10-22 | 2019-12-20 | 江南大学 | 一种冻干蔬菜面条的高效制作方法 |
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CN113980847A (zh) * | 2021-09-02 | 2022-01-28 | 中粮营养健康研究院有限公司 | 提高面条口感的植物乳杆菌、发酵剂及其应用以及制备面制品的方法 |
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