CN110495559A - 一种长寿菜面粉制作工艺 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Engineering & Computer Science (AREA)
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Abstract
本发明属于食品加工技术领域，涉及一种长寿菜面粉制作工艺，包括以下步骤：选择优质的长寿菜，清洗切段；对长寿菜进行干燥，然后置于破壁机中粉碎，过筛后得到长寿菜破壁粉；将长寿菜破壁粉与小麦混合后继续研磨，过筛后制得长寿菜面粉；将长寿菜面粉通过面粉搅拌机搅拌均匀；包装。本发明制备工艺过程简单易操作，且制得的长寿菜面粉品质高、口感好，营养价值高，具有非常好的食疗效果。
Description
技术领域
本发明属于食品加工技术领域，涉及一种长寿菜面粉制作工艺。
背景技术
面粉是一种由小麦磨成的粉末，是中国北方大部分地区的主食，南方地区的人们也经常做成各种面制品食用，但是市面上销售的小麦面粉的口味单一，营养价值一般，无法达到良好的食疗效果，不能满足现代人们对健康的追求；
中国营养酸模·长寿菜，俗称长寿菜，是一种多年生宿根草本植物，1995年前后从乌克兰引进，并经过中国科学家的不懈研究，育成了高产、高营养及高经济价值的蔬菜，富含有维生素B族元素、微量元素、18中氨基酸、叶酸、绿原酸、β-胡萝卜素、K元素之外，植物单一蛋白高达35%以上，比大豆还要高，还含有大黄素、蒽醌类的物质，不仅可为人体提供给充足的营养，还具有稳定血糖、平稳血脂、解酒、除异味、促进代谢及抗炎、防癌的功效，具有非常高的食疗效果。
发明内容
为解决上述背景技术中提出的问题，本发明提供一种加工操作简单的长寿菜面粉制作工艺，且所制得的长寿菜面粉口感好，营养价值高。
本发明所解决的技术问题采用以下技术方案来实现：
一种长寿菜面粉制作工艺，包括以下步骤：
1）选择优质的长寿菜，清洗切段；
2）将步骤1）中处理后的长寿菜进行干燥，然后置于破壁机中粉碎，过筛后得到长寿菜破壁粉；
3）将长寿菜破壁粉与小麦混合后继续研磨，过筛后制得长寿菜面粉；
4）将长寿菜面粉通过面粉搅拌机搅拌均匀；
5）包装。
优选的，所述步骤1）中长寿菜选用长度为40-50公分的长寿菜苗。
优选的，所述步骤2）中对长寿菜干燥之前进行热处理，所述热处理过程为将清洗切段后的长寿菜放入85-100摄氏度的热水中加热2-5min，之后立即取出冷却沥干。
优选的，所述步骤2）中干燥处理采用冷冻干燥法。
优选的，所述步骤2）中过筛处理为使用80目筛网过筛2-4次。
优选的，所述步骤3）中所述小麦和长寿菜破壁粉的质量配比为4-6:1。
优选的，所述步骤3）中所述小麦和长寿菜破壁粉的质量配比为5:1。
优选的，所述步骤3）中过筛处理中筛网目数为120目或140目。
本发明的有益效果为：
1）本发明中的原料长寿菜，富含丰富的蛋白质，钾、锰、钙、镁、锌、硒等微量元素以及精氨酸、赖氨酸、亮氨酸、苯丙氨酸等氨基酸，可有效调节血糖指数，抑制糖尿病综合症，可预防高血压，能有效平衡血压，降低其胆固醇的含量，平稳降血脂；富含固酮、异黄酮、卵磷脂等，可有效改善心肌营养、促进血液流通，有效防止血管痉挛，可加强心肌血管活力，降低脑血脂，改善脑血流，有效降低脑细胞死亡，能有效防止脑中风，预防脑出血和脑梗；SOD、CA、β-胡萝卜素、叶绿素、大黄素、蒽醌类化合物等，可提高人体免疫力，改善肝脏功能，对抑制癌症、治疗癌症有独特的效果，特备对胃癌、肠癌、乳腺癌、食道癌及肺癌有明显的效果；
2）本发明中将长寿菜与小麦一同制成长寿菜面粉，制备加工工艺简单，成本低，便于工业化生产，且制得的长寿菜面粉品质高，口感好，具有非常高的营养价值和食疗效果，可大大满足人们对健康生活品质的追求。
具体实施方式
实施例1
一种长寿菜面粉制作工艺，包括以下步骤：
1）选择优质的、长度为40-50公分的长寿菜，清洗切段；
2）将步骤1）中处理后的长寿菜采用冷冻干燥法进行干燥处理，然后置于破壁机中粉碎，经过80目的网筛筛选3次，得到长寿菜破壁粉；
3）将小麦和长寿菜破壁粉按照质量配比为4：1的比例混合后继续研磨，通过120目网筛过筛处理后制得长寿菜面粉；
4）将长寿菜面粉通过面粉厂专用的面粉搅拌机搅拌均匀；
5）使用面粉袋进行包装。
实施例2
一种长寿菜面粉制作工艺，包括以下步骤：
1）选择优质的、长度为40-50公分的长寿菜，清洗切段；
2）将步骤1）中处理后的长寿菜放入85摄氏度的热水中加热5min，之后立即取出冷却沥干，然后采用冷冻干燥法进行干燥处理，最后置于破壁机中粉碎，经过80目的网筛筛选2次，得到长寿菜破壁粉；
3）将小麦和长寿菜破壁粉按照质量配比为5：1的比例混合后继续研磨，通过140目网筛过筛处理后制得长寿菜面粉；
4）将长寿菜面粉通过面粉搅拌机搅拌均匀；
5）使用面粉袋进行包装。
实施例3
一种长寿菜面粉制作工艺，包括以下步骤：
1）选择优质的、长度为40-50公分的长寿菜，清洗切段；
2）将步骤1）中处理后的长寿菜放入100摄氏度的热水中加热2min，之后立即取出冷却沥干，然后采用冷冻干燥法进行干燥处理，最后置于破壁机中粉碎，经过80目的网筛筛选4次，得到长寿菜破壁粉；
3）将小麦和长寿菜破壁粉按照质量配比为6：1的比例混合后继续研磨，通过120目网筛过筛处理后制得长寿菜面粉；
4）将长寿菜面粉通过面粉搅拌机搅拌均匀；
5）使用面粉袋进行包装。
以上对本发明的实施例进行了详细说明，但所述内容仅为本发明的较佳实施例，不能被认为用于限定本发明的实施范围，凡依本发明申请范围所作的均等变化与改进等，均应仍归属于本发明的专利涵盖范围之内。
Claims (8)
1.一种长寿菜面粉制作工艺，其特征在于：包括以下步骤：
选择优质的长寿菜，清洗切段；
将步骤1）中处理后的长寿菜进行干燥，然后置于破壁机中粉碎，过筛后得到长寿菜破壁粉；
将长寿菜破壁粉与小麦混合后研磨，过筛后制得长寿菜面粉；
将长寿菜面粉通过面粉搅拌机搅拌均匀；
包装。
2.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤1）中长寿菜选用长度为40-50公分的长寿菜苗。
3.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤2）中对长寿菜干燥之前进行热处理，所述热处理过程为将清洗切段后的长寿菜放入85-100摄氏度的热水中加热2-5min，之后立即取出冷却沥干。
4.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤2）中干燥处理采用冷冻干燥法。
5.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤2）中过筛处理为使用80目筛网过筛2-4次。
6.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤3）中所述小麦和长寿菜破壁粉的质量配比为4-6:1。
7.根据权利要求6所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤3）中所述小麦和长寿菜破壁粉的质量配比为5:1。
8.根据权利要求1所述的一种长寿菜面粉制作工艺，其特征在于：所述步骤3）中过筛处理中筛网目数为120目或140目。
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| CN1709070A (zh) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | 含水果或蔬菜与含水果和蔬菜的营养小麦面粉及制法 |
| CN102178160A (zh) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | 一种长寿菜面条 |
| CN108175039A (zh) * | 2018-02-06 | 2018-06-19 | 任文明 | 超微破壁粉碎蔬菜面粉及其制造方法 |
| US20190150458A1 (en) * | 2016-07-20 | 2019-05-23 | Ottavio Natali | Food pasta made from dururm wheat semolina and vegetables and processes for manufacture thereof |
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| CN1709070A (zh) * | 2005-05-10 | 2005-12-21 | 大连轻工业学院 | 含水果或蔬菜与含水果和蔬菜的营养小麦面粉及制法 |
| CN102178160A (zh) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | 一种长寿菜面条 |
| US20190150458A1 (en) * | 2016-07-20 | 2019-05-23 | Ottavio Natali | Food pasta made from dururm wheat semolina and vegetables and processes for manufacture thereof |
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