CN110810716A - 一种葛根杂粮面条 - Google Patents
一种葛根杂粮面条 Download PDFInfo
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- CN110810716A CN110810716A CN201911162224.1A CN201911162224A CN110810716A CN 110810716 A CN110810716 A CN 110810716A CN 201911162224 A CN201911162224 A CN 201911162224A CN 110810716 A CN110810716 A CN 110810716A
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- parts
- powder
- kudzu root
- corn
- water
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
本发明公开了一种葛根杂粮面条，按质量份计，由以下原料组分组成：小麦面粉46‑50份，葛根粉13‑15份，魔芋精粉2‑4份，玉米粉6‑8份，红竹豆粉8‑10份，谷朊粉5‑10份，食盐1‑2份；具体制备方法包括部分原料的制备、和面、熟化、复合、压延、切条、烘干、切断、包装等工艺流程。选用葛根粉、魔芋精粉和红竹豆粉、玉米粉等地方特产作为原料及相应的制备方法，保留了原料中营养成分的生理活性，同时不添加任何香精等化学物质，葛根磨芋精粉改善了面条的口感、香度，合理的组方使面条劲道有韧性，增加了面条的营养价值和食疗效果，有利于人体健康。
Description
技术领域
本发明涉及食用面条领域，具体是一种葛根杂粮面条。
背景技术
面条是一种制作简单，食用方便，营养丰富，即可主食又可快餐的健康保健食品,为人们所接受与喜爱。
葛根为豆科植物野葛的根，系豆科葛属多年生植物，其根既是古代的救荒植物，又是祖国医学常用的中药材。野生葛根内含异黄酮、葛根甙、生物碱等，能够增加脑及冠状血管血流量，降血糖、解热，同时葛根还富含铁、锌、钙、磷、钾以及多种氨基酸，是我国卫生部认定的药食两用的绿色植物。
魔芋精粉又称魔芋精粉或魔芋甘露聚糖，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。魔芋地下块茎扁圆形，宛如大个儿荸荠，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。魔芋食品不仅味道鲜美，口感宜人，而且有减肥健身、治病抗癌等功效，来风靡全球，并被人们誉为“魔力食品”、“神奇食品” 、“健康食品”等。
玉米，亦称玉蜀黍、苞米等，一年生禾本科草本植物，是全世界总产量最高的粮食作物，也是世界公认的“黄金作物”，都被誉为长寿食品，其脂肪、磷元素、维生素 B2 的含量居谷类食物之首。而蜡熟期的玉米果穗中部籽粒干重接近最大值，蛋白质含量高，胚乳呈蜡状，其独特的香味和口感深受人们的喜爱。它与成熟后的普通玉米干籽粒相比构成玉米于粉粒的主体淀粉减少了，有重要食用价值的诸多营养成份含量高；蜡熟期的玉米同时具有多种医疗保健功效，经常食用可以防治肥胖，降低血压和血脂，还可以预防肠道疾病和癌症，是一种高营养的保健食品。
红竹豆的营养价值高，其主要生物代学成份与小豆相似。油中含61.3%-68.0%的谷甾，其有某些生理激素功能。竹豆是一种古老的民间药材，据《中药大辞典》记载，红竹豆性平味甘的，无毒、入心、小肠经。有利水除湿和排血脓，消肿解毒的功能。对治疗水肿、脚气、黄疸、便血、痈肿等病有明显疗效，红竹豆脂肪含量少，且其含的维生素A与钾，可以补五脏、缓肠胃、调中、助十二经脉。还可预防贫血、润肤、保护眼睛、巩固牙齿及骨骼，对于抗氧化、抗老化的效果很好;还能维持血压正常，增进神经传达功能。素食者可将其与谷类一起烹煮，经由"互补作用'，可提升蛋白质的利用率。此外，其所含的叶酸更是正直生育年龄的妇女不可或缺的营养素之一。医学研究指出，其所含的木质素，可抑制癌症肿瘤生长，尤其对乳癌及生殖系统等癌症有很大帮助。
目前，现有的挂面一般都是以小麦面粉为原料加工而成，因烹饪方便快捷成为老百姓餐桌上的一道主食。但由于这种面条的口感粗糙，营养成分只有小麦淀粉和膳食纤维，仅能满足人们生活的一般温饱需求，却无法满足现代人追求膳食营养搭配、养生健身的消费理念。
发明内容
本发明目的是提供利用地方资源制作的一种营养成分丰富、易吸收，兼具保健功能的葛根杂粮面条。
为实现上述目的，本发明提供如下技术方案：
一种葛根杂粮面条，其特征在于：按质量份计，由以下原料组分组成：小麦面粉46-50份，葛根粉13-15份，魔芋精粉2-4 份，玉米粉6-8份，红竹豆粉8-10份，谷朊粉5-10份，食盐1-2份；具体制备方法，包括以下步骤：
A．葛根粉的制备：将洗净的葛根块送入碎解机中，按葛根和水的比例1∶3加水粉碎磨浆，粉碎磨好的浆渣混和物通过90-100目的超声波旋振筛以水为介质使淀粉浆与渣分离，将收集的浆液注入离心机中进行脱水，控制离心机转速为1000转/分钟，离心10分钟即得湿葛根粉，在50℃的温度下进行真空干燥，即得葛根粉，备用；
B．玉米粉的设备：将制得的玉米渣放入水中，捞出漂浮在水面上的玉米颗粒外衣，再将玉米渣和水的混合物经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的玉米渣通过超细碾磨装置磨碎至粒径小于100μm，得到
C．红竹豆粉的制备：将红竹豆水洗后经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的红竹豆通过超细碾磨装置磨碎至粒径小于100μm，得到红竹豆粉，备用；
D.魔芋精粉的制备：采用常规工艺将鲜魔芋进行清洗、去皮、打浆、护色、研磨、离心分离、干燥、筛分，制得魔芋精粉，备用；
E．混和、和面：按质量份比46-50∶13-15∶12-14∶16-18∶5-10∶2.5-3，分别称取备用的小麦面粉、葛根粉、魔芋精粉、玉米粉、红竹豆粉、谷朊粉、倒入和面机中搅拌均匀，将按质量份为1-2份的食盐溶于水中，边搅拌边加食盐水进行和面，控制面团含水量在30%-32%之间；
F．熟化：将步骤E已和好的面团放入超高压反应釜内，控制压力300-400MPa,保压15-23min进行熟化；
G．将步骤F熟化好的面团按常规工艺进行复合、压延、切条、干燥、切断，即得葛根魔芋花菇面条。
作为优选，按质量份计，由以下原辅料组分组成：小麦面粉48份，葛根粉14份，魔芋精粉4份，玉米粉17份，红竹豆粉8份，谷朊粉8份，食盐1.5份。
作为优选，所述小麦面粉为高筋小麦粉。
作为优选，所述葛根粉为神农架野生葛根。
作为优选，所述玉米粉为 “湖北省十堰市竹山县本地的高山玉米粉”。
作为优选，所述红竹豆粉为 “湖北省十堰市竹山县本地的红竹豆粉”。
本发明的有益效果是：
1、选用野生葛根、红竹豆、高山玉米、魔芋精粉，保证食材本身品质，在不影响营养价值的前提下，通过传统工艺与现代技术相结合使资源价值最大化，增加了附加值；
2、营养更丰富全面：葛根粉、玉米粉、红竹豆粉、魔芋粉中富含蛋白质、氨基酸、各种维生素、矿物质元素等，可以起到均衡营养的作用，且从物性上，均属低热量食材，特别适合高血压、高血脂、高血糖的人群食用；
3、具有食疗效果：野生葛根内含异黄酮、葛根甙、生物碱等，能够增加脑及冠状血管血流量，降血糖，具有药食同源的效果，对经常饮酒者、降低血压有奇效；
4、增加了粘度、更加滑顺、不易断：一是小麦面粉采用高筋小麦粉，增加面条的咬力、筯力；二是利用谷朊粉的粘性、弹性、延伸性、成膜性和吸脂性，使杂粮面条更具韧性，不仅大大降低了面条的断条率，更使杂粮面条耐咀嚼，且口感滑润细腻，不会糊汤；三是利用杂粮粉优良的营养性质，将其添加到面条中，可以弥补面粉中赖氨酸含量的不足，同时使面条有爽滑劲道的口感；改善面条的韧性和口感，改善浑汤和断条现象，既增加了面条营养价值，又提高了面条的质量和加工性能；四是添加了食盐，食盐在水中溶解后钠离子和氯离子分散地嵌在分子之间，因离子带有电荷，增加了分子之间的相互作用，从而使面团更有劲道；
5、制作方法方面：在葛根粉、玉米粉、红竹豆粉、魔芋粉制备过程中，避免高温下操作尽可能不改变各组分所含成分的生物活性；在超高压反应釜内进行熟化，使谷朊粉对面粉湿面筯含量有显著提升作用，使生产的面条质量佳、粉质特性好。
具体实施方式
下面，结合实施例进一步描述本发明。
实施例1
一种葛根杂粮面条，按质量份计，由以下原料组分组成：小麦面粉48份，葛根粉14份，魔芋精粉4份，玉米粉17份，红竹豆粉8份，谷朊粉8份，食盐1.5份；具体制备方法，包括以下步骤：
A．葛根粉的制备：将洗净的葛根块送入碎解机中，按葛根和水的比例1∶3加水粉碎磨浆，粉碎磨好的浆渣混和物通过90-100目的超声波旋振筛以水为介质使淀粉浆与渣分离，将收集的浆液注入离心机中进行脱水，控制离心机转速为1000转/分钟，离心10分钟即得湿葛根粉，在50℃的温度下进行真空干燥，即得葛根粉，备用；
B．玉米粉的设备：将制得的玉米渣放入水中，捞出漂浮在水面上的玉米颗粒外衣，再将玉米渣和水的混合物经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的玉米渣通过超细碾磨装置磨碎至粒径小于100μm，得到
C．红竹豆粉的制备：将红竹豆水洗后经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的红竹豆通过超细碾磨装置磨碎至粒径小于100μm，得到红竹豆粉，备用；
D.魔芋精粉的制备：采用常规工艺将鲜魔芋进行清洗、去皮、打浆、护色、研磨、离心分离、干燥、筛分，制得魔芋精粉，备用；
E．混和、和面：按质量份比46-50∶13-15∶12-14∶16-18∶5-10∶2.5-3，分别称取备用的小麦面粉、葛根粉、魔芋精粉、玉米粉、红竹豆粉、谷朊粉、倒入和面机中搅拌均匀，将按质量份为1-2份的食盐溶于水中，边搅拌边加食盐水进行和面，控制面团含水量在30%-32%之间；
F．熟化：将步骤E已和好的面团放入超高压反应釜内，控制压力300-400MPa,保压15-23min进行熟化；
G．将步骤F熟化好的面团按常规工艺进行复合、压延、切条、干燥、切断，即得葛根杂粮面条。
所述小麦面粉为高筋小麦粉。
所述葛根粉为神农架野生葛根。
所述玉米粉为 “湖北省十堰市竹山县本地的高山玉米粉”。
所述红竹豆粉为 “湖北省十堰市竹山县本地的红竹豆粉”。
本发明不仅限于说明书实施方式中所列举的实施例1，对于本领域的技术人员而言，只要在本发明的权利要求限定范围内都易于实施，都应落入本发明的保护范围。
Claims (6)
1.一种葛根杂粮面条，其特征在于：按质量份计，由以下原料组分组成：小麦面粉46-50份，葛根粉13-15份，魔芋精粉2-4 份，玉米粉6-8份，红竹豆粉8-10份，谷朊粉5-10份，食盐1-2份；具体制备方法，包括以下步骤：
A．葛根粉的制备：将洗净的葛根块送入碎解机中，按葛根和水的比例1∶3加水粉碎磨浆，粉碎磨好的浆渣混和物通过90-100目的超声波旋振筛以水为介质使淀粉浆与渣分离，将收集的浆液注入离心机中进行脱水，控制离心机转速为1000转/分钟，离心10分钟即得湿葛根粉，在50℃的温度下进行真空干燥，即得葛根粉，备用；
B．玉米粉的制备：将制得的玉米渣放入水中，捞出漂浮在水面上的玉米颗粒外衣，再将玉米渣和水的混合物经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的玉米渣通过超细碾磨装置磨碎至粒径小于100μm，得到蜡熟期玉米粉，备用；
C．魔芋精粉的制备：采用常规工艺将鲜魔芋进行清洗、去皮、打浆、护色、研磨、离心分离、干燥、筛分，制得魔芋精粉，备用；
D.红竹豆粉的制备：将红竹豆水洗后经过离心机脱水，脱水后采用真空干燥，干燥温度控制在40℃，干燥后的红竹豆通过超细碾磨装置磨碎至粒径小于100μm，得到红竹豆粉，备用；
E．混和、和面：按质量份比46-50∶13-15∶2-4∶6-8∶8-10∶2.5-3，分别称取备用的小麦面粉、葛根粉、魔芋精粉、玉米粉、红竹豆粉、谷朊粉、倒入和面机中搅拌均匀，将按质量份为1-2份的食盐溶于水中，边搅拌边加食盐水进行和面，控制面团含水量在30%-32%之间；
F．熟化：将步骤E已和好的面团放入超高压反应釜内，控制压力300-400MPa,保压15-23min进行熟化；
G．将步骤F熟化好的面团按常规工艺进行复合、压延、切条、干燥、切断，即得葛根杂粮面条。
2.根据权利要求1所述一种葛根杂粮面条，其特征在于：按质量份计，由以下原料组分组成：小麦面粉46份，葛根粉13份，魔芋精粉2份，玉米粉6份，红竹豆粉8份、谷朊粉3份，食盐1.5份。
3.根据权利要求1或2所述一种葛根杂粮面条，其特征在于：所述小麦面粉为高筋小麦粉。
4.根据权利要求1或2所述一种葛根杂粮面条，其特征在于：所述红竹豆粉为 “湖北省十堰市竹山县本地的红竹豆粉”。
5.根据权利要求1或2所述一种葛根杂粮面条，其特征在于：所述玉米粉为 “湖北省十堰市竹山县本地的高山玉米粉”。
6.根据权利要求1或2所述一种葛根杂粮面条，其特征在于：所述葛根为神农架野生葛根。
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| CN117084358A (zh) * | 2023-08-11 | 2023-11-21 | 陈小莉 | 一种五麦面条及其制备方法 |
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