CN110326742A - 一种营养黑面馒头粉及其制备方法 - Google Patents
一种营养黑面馒头粉及其制备方法 Download PDFInfo
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- CN110326742A CN110326742A CN201910743865.XA CN201910743865A CN110326742A CN 110326742 A CN110326742 A CN 110326742A CN 201910743865 A CN201910743865 A CN 201910743865A CN 110326742 A CN110326742 A CN 110326742A
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- parts
- powder
- steamed bun
- black
- flour
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Classifications
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Abstract
本发明公开了一种营养黑面馒头粉及其制备方法,涉及馒头粉技术领域,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉5‑10份、荞麦粉3份、黑芝麻粉5‑15份、莲子粉10‑15份、豌豆粉6‑12份、红薯粉8‑15份、黑米粉5‑12份、马铃薯粉6‑15份及红豆粉3‑8份,本发明从幅员辽阔的祖国各地区出产的土特产品、五谷杂粮中精选出多种原料,经过科学配比制成营养黑面馒头粉,消费者或商家只需对营养黑面馒头粉进行简单处理就能够制成馒头以食用,营养全面而丰富,同时具有成本低廉、原料易得的优点,为国家对老少边穷地区的精准扶贫提供了切实可行的新途径和新方法,同时将粗粮这种辅粮转变为主粮提供了可能。
Description
技术领域
本发明涉及馒头粉技术领域,具体涉及一种营养黑面馒头粉及其制备方法。
背景技术
中国面制品由粗到精,历经了半个世纪,随着人们生活水平的不断提高,人们对食品的需求也发生了变化,即以小麦粉为主的精细到其他谷物的细杂,人们的生活由最初的吃饱转向吃好、吃的健康。通常高精级的面粉恰恰在加工过程中把很多营养成分损失掉了,在对精细面粉消费的同时,人们追求从其他杂粮中补充营养成分,五谷杂粮类食品制品成为了人们消费的一种趋势,目前,市场上出现了各种各样的杂粮类食品及制品,如玉米馒头、高梁馒头等,这些杂粮类食品综合食用在很大程度上补充了人们所必需的营养成分,但每种食品营养成分较为单一,仅食用一种食品还不能满足人们的营养需求。
发明内容
本发明的目的在于:提供一种营养黑面馒头粉及其制备方法,解决现有的杂粮类食品综合食用在很大程度上补充了人们所必需的营养成分,但每种食品营养成分较为单一,仅食用一种食品还不能满足人们的营养需求。
本发明采用的技术方案如下:
一种营养黑面馒头粉,所述营养黑面馒头粉包括以下重量份数的原料:小麦面粉100份、蚕豆粉5-10份、荞麦粉3份、黑芝麻粉5-15份、莲子粉10-15份、豌豆粉6-12份、红薯粉8-15份、黑米粉5-12份、马铃薯粉6-15份及红豆粉3-8份。
进一步地,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉8份、荞麦粉3份、黑芝麻粉10份、莲子粉12份、豌豆粉9份、红薯粉12份、黑米粉8份、马铃薯粉8份及红豆粉5份。
上述营养黑面馒头粉的制备方法,具体包括以下步骤:
(1)将蚕豆、荞麦、黑芝麻、莲子、豌豆、红薯、黑米、马铃薯及红豆洗净除杂,经干燥后分别磨成粉末,得到蚕豆粉、荞麦粉、黑芝麻粉、莲子粉、豌豆粉、红薯粉、黑米粉、马铃薯粉及红豆粉;
(2)按照所需重量份数分别称取步骤(1)中制得的各种原料粉末和小麦面粉,将各种原料粉末和小麦面粉混合并搅拌均匀,即得黑面馒头粉。
进一步地,所述步骤(1)中所得各原料粉末的细度均不低于80目。
进一步地,所述步骤(1)中选用的荞麦是南方产的甜荞。
进一步地,所述步骤(1)中的蚕豆、豌豆、红薯及马铃薯洗净除杂后需要进行去皮处理再干燥。
本发明所选用的各组分的原料分别具有以下特点:
蚕豆含蛋白质、碳水化合物、粗纤维、磷脂、胆碱、维生素B1、维生素B2、烟酸、和钙、铁、磷、钾等多种矿物质,犹其是磷和钾含量较高。蚕豆味甘、微辛,归脾、胃经,有治疗脾胃不键、水肿等病症的功效。
荞麦,是药食兼用作物,含有丰富的蛋白质、淀粉、脂肪,荞麦的蛋白质含量高于大米、小麦、玉米,其中人体必需的8种氨基酸含量高于大米、小麦、玉米,还含有丰富的钙、镁、钾、磷和微量元素铁、铜、锌、硒,其中镁、钾、铁、铜含量是大米、小麦的2-3倍。另外荞麦粉中含的硫胺素、核黄素、尼克酸、叶酸也高于其他主要粮食作物。甜荞性味甘、平、寒、无毒;苦荞性味苦、平、寒,能"实肠胃、益气力、续精神,能炼五脏滓秽”、"作饭食,压丹毒”、"降气宽肠,磨积滞,消热肿风痛,除百浊,白带,脾积泄泻”。
黑芝麻含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用,同时可以增加体内黑色素,有利于头发生长。《本草纲目》称:“服黑芝麻百日能除一切痼疾。一年身面光泽不饥,二年白发返黑,三年齿落更出”。黑芝麻籽粉中维生素E非常丰富,具有延缓衰老、补肝肾、润五脏,强筋骨、益气力、延年益寿等作用。
莲子含有丰富的蛋白质、脂肪和碳水化合物,莲子中的钙、磷和钾含量非常丰富,除可以构成骨骼和牙齿的成分外,还有促进凝血,使某些酶活化,维持神经传导性,镇静神经,维持肌肉的伸缩性和心跳的节律等作用。莲子性味甘、涩,平,归脾、肾、心经,具有补脾止泻,益肾涩精,养心安神。用于脾虚久泻,遗精带下,心悸失眠之功效。
豌豆籽具有较全面而均衡的营养,含蛋白质23.4%,脂肪1.8%,碳水化合物52.6%,还含有胡萝卜素、维生素B1、B2等。豌豆籽味甘、性平,归脾、胃经,具有益中气、止泻痢、调营卫、利小便、消痈肿、解乳石毒之功效。
红薯的营养成分除脂肪外,蛋白质、碳水化合物等含量都比大米、面粉高,且红薯中蛋白质组成比较合理,必需氨基酸含量高,特别是粮谷类食品中比较缺乏的赖氨酸在红薯中含量较高。明代李时珍《本草纲目》记有“甘薯补虚,健脾开胃,强肾阴”。
黑米营养丰富,食、药用价值高,所含锰、锌、铜等无机盐大都比大米高1~3倍;更含有大米所缺乏的维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分。农医书记载黑米具有“滋阴补肾,健身暖胃,明目活血”,“清肝润肠”,“滑湿益精,补肺缓筋”等功效。
马铃薯除含有蛋白质外,还含有丰富的碳水化合物,每百克高达16.8克,并含有丰富的维生素C、维生素A、维生素B1、B2和钙、磷、铁等矿物质。马铃薯性平味甘无毒,能健脾和胃,益气调中,缓急止痛,通利大便。
红豆富含维生素B1、B2、蛋白质及多种矿物质,有补血、利尿、消肿、促进心脏活化等功效。红豆气味甘、酸、平、无毒,有化湿补脾之功效,对脾胃虚弱的人比较适合,在食疗中常被用于高血压、动脉粥样硬化、各种原因引起的水肿及消暑、解热毒、健胃等多种用途。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明从幅员辽阔的祖国各地区出产的土特产品、五谷杂粮中精选出多种原料,经过科学配比制成营养黑面馒头粉,消费者或商家只需对营养黑面馒头粉进行简单处理就能够制成馒头以食用,营养全面而丰富,同时具有成本低廉、原料易得的优点,为国家对老少边穷地区的精准扶贫提供了切实可行的新途径和新方法,同时将粗粮这种辅粮转变为主粮提供了可能。
具体实施方式
下面将对本发明实施例中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前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种营养黑面馒头粉,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉8份、荞麦粉3份、黑芝麻粉10份、莲子粉12份、豌豆粉9份、红薯粉12份、黑米粉8份、马铃薯粉8份及红豆粉5份。
上述营养黑面馒头粉的制备方法,具体包括以下步骤:
(1)将蚕豆、甜荞、黑芝麻、莲子、豌豆、红薯、黑米、马铃薯及红豆洗净除杂,蚕豆、豌豆、红薯及马铃薯去皮,所有原料经干燥后分别磨成细度不低于80目的粉末,得到蚕豆粉、荞麦粉、黑芝麻粉、莲子粉、豌豆粉、红薯粉、黑米粉、马铃薯粉及红豆粉;
(2)步骤(1)中制得蚕豆粉8份、甜荞粉3份、黑芝麻粉10份、莲子粉12份、豌豆粉9份、红薯粉12份、黑米粉8份、马铃薯粉8份及红豆粉5份和小麦面粉100份混合并搅拌均匀,即得营养黑面馒头粉。
实施例2
一种营养黑面馒头粉,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉6份、荞麦粉3份、黑芝麻粉8份、莲子粉10份、豌豆粉11份、红薯粉15份、黑米粉6份、马铃薯粉14份及红豆粉8份。
上述营养黑面馒头粉的制备方法,具体包括以下步骤:
(1)将蚕豆、甜荞、黑芝麻、莲子、豌豆、红薯、黑米、马铃薯及红豆洗净除杂,蚕豆、豌豆、红薯及马铃薯去皮,所有原料经干燥后分别磨成细度不低于80目的粉末,得到蚕豆粉、荞麦粉、黑芝麻粉、莲子粉、豌豆粉、红薯粉、黑米粉、马铃薯粉及红豆粉;
(2)步骤(1)中制得蚕豆粉6份、荞麦粉3份、黑芝麻粉8份、莲子粉10份、豌豆粉11份、红薯粉15份、黑米粉6份、马铃薯粉14份及红豆粉8份和小麦面粉100份混合并搅拌均匀,即得营养黑面馒头粉。
实施例3
一种营养黑面馒头粉制黑面馒头的方法,具体包括以下步骤:
(1)将清水250g、红糖50g和酵母8克混合并搅拌均匀配制得红糖酵母水;
(2)将实施例1中制得的黑面馒头粉称取500g放入盆中,再将步骤(1)中制得的红糖酵母水加注到盛装营养黑面馒头粉的盆中,边加水边用手搅拌至絮状,然后用手揉面至表面光滑,并盖好锅盖等待发酵。
(3)将发酵好的面团取出揉匀,此时即可将面团按照现有技术的常规手段制成大小均匀的营养黑面馒头;
(4)将步骤(3)中制得的营养黑面馒头放进蒸笼静置15-20min,然后开火蒸制,待冒出蒸汽约25min后即可食用。
实施例4
将实施例1中制得的营养黑面馒头粉按照按实施例3中所述步骤制成营养黑面馒头,并将该营养黑面馒头蒸熟后进行营养检测,检测结果如表1所示:
将上表结果与普通馒头的营养素含量相比较,该营养黑面馒头所含的维生素E、钾、钙、镁、铁、赖氨酸含量显著高于普通馒头,具有较高的营养价值和一定的保健功能,值得进行推广。
尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,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 (6)
1.一种营养黑面馒头粉,其特征在于,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉5-10份、荞麦粉3份、黑芝麻粉5-15份、莲子粉10-15份、豌豆粉6-12份、红薯粉8-15份、黑米粉5-12份、马铃薯粉6-15份及红豆粉3-8份。
2.根据权利要求1所述的一种营养黑面馒头粉,其特征在于,所述营养黑面馒头粉包括以下重量份数的组分:小麦面粉100份、蚕豆粉8份、荞麦粉3份、黑芝麻粉10份、莲子粉12份、豌豆粉9份、红薯粉12份、黑米粉8份、马铃薯粉8份及红豆粉5份。
3.如权利要求1中所述的一种营养黑面馒头粉的制备方法,其特征在于,包括以下步骤:
(1)将蚕豆、荞麦、黑芝麻、莲子、豌豆、红薯、黑米、马铃薯及红豆洗净除杂,经干燥后分别磨成粉末,得到蚕豆粉、荞麦粉、黑芝麻粉、莲子粉、豌豆粉、红薯粉、黑米粉、马铃薯粉及红豆粉;
(2)按照所需重量份数分别称取步骤(1)中制得的各种原料粉末和小麦面粉,将各种原料粉末和小麦面粉混合并搅拌均匀,即得黑面馒头粉。
4.根据权利要求3所述的一种营养黑面馒头粉的制备方法,其特征在于,所述步骤(1)中所得各原料粉末的细度均不低于80目。
5.根据权利要求3所述的一种营养黑面馒头粉的制备方法,其特征在于,所述步骤(1)中选用的荞麦是南方产的甜荞。
6.根据权利要求3所述的一种营养黑面馒头粉的制备方法,其特征在于,所述步骤(1)中的蚕豆、豌豆、红薯及马铃薯洗净除杂后需要进行去皮处理再干燥。
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