CN111000133A - 一种坚果减脂面条及其制备方法 - Google Patents
一种坚果减脂面条及其制备方法 Download PDFInfo
- Publication number
- CN111000133A CN111000133A CN201911029631.5A CN201911029631A CN111000133A CN 111000133 A CN111000133 A CN 111000133A CN 201911029631 A CN201911029631 A CN 201911029631A CN 111000133 A CN111000133 A CN 111000133A
- Authority
- CN
- China
- Prior art keywords
- nut
- noodles
- parts
- powder
- flour
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000014571 nuts Nutrition 0.000 claims abstract description 86
- 239000000463 material Substances 0.000 claims abstract description 67
- 235000013312 flour Nutrition 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 63
- 229920002752 Konjac Polymers 0.000 claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 23
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 19
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 19
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 19
- 235000020224 almond Nutrition 0.000 claims abstract description 19
- 235000010485 konjac Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000020232 peanut Nutrition 0.000 claims abstract description 19
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 19
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 19
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 18
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 18
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 17
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 17
- 239000000252 konjac Substances 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000000832 Ayote Nutrition 0.000 claims abstract description 11
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 11
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 11
- 240000005717 Dioscorea alata Species 0.000 claims abstract description 7
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 7
- 235000007056 Dioscorea composita Nutrition 0.000 claims abstract description 7
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims abstract description 7
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 7
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 7
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 7
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 7
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 claims abstract description 7
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 7
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 7
- 241000018646 Pinus brutia Species 0.000 claims abstract description 7
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 28
- 241001070941 Castanea Species 0.000 claims description 25
- 235000014036 Castanea Nutrition 0.000 claims description 25
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 24
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 24
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 24
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 24
- 235000011201 Ginkgo Nutrition 0.000 claims description 24
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 240000004957 Castanea mollissima Species 0.000 claims description 15
- 241000287828 Gallus gallus Species 0.000 claims description 15
- 235000014347 soups Nutrition 0.000 claims description 15
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 7
- 235000013736 caramel Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 6
- 238000001746 injection moulding Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 241000159443 Myrcia Species 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 240000003889 Piper guineense Species 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000005061 Canarium ovatum Species 0.000 claims description 3
- 235000009686 Canarium ovatum Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 244000194101 Ginkgo biloba Species 0.000 claims 7
- 238000004519 manufacturing process Methods 0.000 claims 3
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 4
- 230000036186 satiety Effects 0.000 abstract description 4
- 235000019627 satiety Nutrition 0.000 abstract description 4
- 244000136475 Aleurites moluccana Species 0.000 abstract 3
- 241000218628 Ginkgo Species 0.000 description 17
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- APTZNLHMIGJTEW-UHFFFAOYSA-N pyraflufen-ethyl Chemical compound C1=C(Cl)C(OCC(=O)OCC)=CC(C=2C(=C(OC(F)F)N(C)N=2)Cl)=C1F APTZNLHMIGJTEW-UHFFFAOYSA-N 0.000 description 6
- 235000019710 soybean protein Nutrition 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 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 4
- 230000035764 nutrition Effects 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000006286 nutrient intake Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000000748 cardiovascular system Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 235000018977 lysine Nutrition 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 230000027939 micturition Effects 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000013585 weight reducing agent 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- 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 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- 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
Abstract
本发明公开了一种坚果减脂面条及其制备方法,属于食品加工技术领域,包括主料:燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉;坚果:霹雳果、松仁、杏仁、南瓜子仁和花生;辅料:南瓜、山药、红薯和鸡胸肉。本发明通过将面条制备成夹心面条并注入坚果粉,既能够防止坚果在烹饪的过程中营养丢失,又能够满足减肥人士在减肥的营养成份的摄取;面条中加入燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉改变传统面条只使用小麦粉的单一性,同时燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉全是低脂杂粮,既能够满足减肥人士吃面条的愿望又能够增加饱腹感降低脂肪。
Description
技术领域
本发明涉及一种减脂面条和制备方法,特别是涉及一种坚果减脂面条及其制备方法,属于食品加工技术领域。
背景技术
坚果,是闭果的一个分类,果皮坚硬,内含1粒或者多粒种子,坚果是植物的精华部分,一般都营养丰富,含蛋白质、油脂、矿物质、维生素较高,对人体生长发育、增强体质、预防疾病有极好的功效;减脂,就是体内脂肪超过正常范围之内的动物,由于自身形体健康的原因,通过各种手段减掉自己身上多余脂肪的行为,传统的减脂方法是锻炼,但是大部分人的心理是想减肥但是懒得运动,因此只能从饮食入手,不论对于南方还是北方面条是我们常见的一种主食,但是传统的面条含有大量的碳水化合物不利于减肥,使得减肥人士对于面条是想吃而又不敢吃,同时在减肥过程中由于对食物的限制导致人体对营养摄取不足,容易导致营养不良。
发明内容
本发明的主要目的是为了解决现有技术的不足而提供一种坚果减脂面条及其制备方法。
本发明的目的可以通过采用如下技术方案达到:
一种坚果减脂面条,包括主料:燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉;坚果:霹雳果、松仁、杏仁、南瓜子仁和花生;辅料:南瓜、山药、红薯和鸡胸肉。
优选的,所述坚果减脂面条按重量份数计包括以下成分:主料:燕麦100~120份、魔芋粉50~80份、板栗10~15份、紫米粉50~80份、麦麸50~80份和黄豆粉80~100份;坚果:霹雳果20~50份、松仁20~30份、杏仁20~30份、南瓜子仁20~50份和花生10~15份;辅料:南瓜50~80份、山药50~80份、白果10~15份、红薯30~45份和鸡胸肉50~80份。
一种坚果减脂面条的制备方法,包括如下步骤:主料预处理,坚果预处理、辅料预处理、和面熟化、注心成型和烘干。
优选的,制备方法包括如下步骤:
步骤一:主料预处理
(1)将燕麦和麦麸二者用磨粉机打磨成粉,并与魔芋粉、紫米粉和黄豆粉混合搅拌均匀得到主料粉A;
(2)将板栗加盐炒熟后去壳,并用粉碎机粉碎和干燥得到主料份B;
步骤二:坚果预处理
将霹雳果、松仁、杏仁、南瓜子仁和花生分别加入适量的焦糖炒熟后去壳磨成粉,得到坚果粉;
步骤三:辅料预处理
(1)将南瓜和红薯洗净去皮后加水煮熟,然后加入粉碎机中打碎成泥,制得主料泥A;
(2)将山药去皮洗净后与白果和鸡胸肉一同蒸煮,蒸煮2~4h后将山药、白果和鸡胸肉捞出后打碎成泥,制得主料泥B和鸡汤;
步骤四:和面熟化
取适量的主料粉A、主料粉B、魔芋粉、紫米粉和黄豆粉放入和面机中同时倒入主料泥A、主料泥B、鸡汤和淡盐水,加工成面坯,并熟化;
步骤五:注心成型
将坚果粉放入面条注心箱内,同时将面坯也放入夹心面条机面坯箱内,当面条被挤压成型时夹心面条机将坚果粉注入面条的中部;
步骤六:烘干
将制备完成的面条放入烘干室内进行烘干,面条制备完成。
优选的,在步骤一中,先把栗子洗干净,用刀在每个栗子上横切一刀,把栗子放进锅里,加适量的盐和水,并煮到微干,捞出后放入炒锅中加盐直至栗子翻炒变熟。
优选的,在步骤二中,将霹雳果、松仁、杏仁、南瓜子仁和花生分别放入锅中加入适量的水、孜然、花椒、八角和香叶煮至水干,捞出后放入炒锅中加入焦糖直至霹雳果、松仁、杏仁、南瓜子仁和花生变熟。
优选的,在步骤三中,将山药去皮洗净后与白果和鸡胸肉一同蒸煮,大火煮10~15min,小火蒸煮2~3h,当山药和白果彻底软化时,过滤出多余的鸡汤,同时将山药、白果和鸡胸打碎成泥。
优选的,在步骤四中,将和好的面坯防止在容器中,表面放上防尘布,防止在20~25℃的暖房中自然熟化。
优选的,在步骤五中,坚果粉注入面坯和面坯轧制成型同时进行,且坚果粉位于面条的中心。
优选的,在步骤六中,烘干室内分为4个温区,第一温区的温度为50℃,湿度为40%~50%,第二温度的75℃,湿度为65%,第三温区的温度为60℃,湿度为55%,第四温区的温度为50℃,湿度为30%~40%,面条以0.48m/min的速度在烘干室内运行。
本发明的有益技术效果:按照本发明的坚果减脂面条及其制备方法,将面条制备成夹心面条并注入坚果粉,既能够防止坚果在烹饪的过程中营养丢失,又能够满足减肥人士在减肥的营养成份的摄取;在面条中加入燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉改变传统面条只使用小麦粉的单一性,同时燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉全是低脂杂粮,既能够满足减肥人士吃面条的愿望又能够增加饱腹感降低脂肪。
具体实施方式
为使本领域技术人员更加清楚和明确本发明的技术方案,下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式不限于此。
本实施例提供的坚果减脂面条,包括主料:燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉;坚果:霹雳果、松仁、杏仁、南瓜子仁和花生;辅料:南瓜、山药、红薯和鸡胸肉。将面条制备成夹心面条并注入坚果粉,既能够防止坚果在烹饪的过程中营养丢失,又能够满足减肥人士在减肥的营养成份的摄取。在面条中加入燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉改变传统面条只使用小麦粉的单一性。同时燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉全是低脂杂粮,既能够满足减肥人士吃面条的愿望又能够增加饱腹感降低脂肪。霹雳果、松仁、杏仁、南瓜子仁和花生内含蛋白质、油脂、矿物质、维生素较高,对人体生长发育、增强体质、预防疾病有极好的功效,避免减肥过程中营养摄取不全面导致的气色差。
坚果减脂面条按重量份数计包括以下成分:主料:燕麦100~120份、魔芋粉50~80份、板栗10~15份、紫米粉50~80份、麦麸50~80份和黄豆粉80~100份;坚果:霹雳果20~50份、松仁20~30份、杏仁20~30份、南瓜子仁20~50份和花生10~15份;辅料:南瓜50~80份、山药50~80份、白果10~15份、红薯30~45份和鸡胸肉50~80份,燕麦中的蛋白质、脂肪、赖氨酸含量和热量均比较高;还富含亚油酸,长期食用,可降低胆固醇在心血管中的积累,对于防止老年高血压、糖尿病、高血脂等大有裨益。而且燕麦具有防癌、治疗便秘等医疗作用,魔芋含有丰富的碳水化合物,热量低,蛋白质含量高于马铃薯和甘薯,微量元素丰富,还含有维生素A、维生素B等,特别是葡甘聚糖含量丰富,具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。紫米味甘、性温;有益气补血、暖胃健脾、滋补肝肾、缩小便、止咳喘等作用,营养全面,含量丰富,其中蛋白质的含量比猪肉高2倍,是鸡蛋含量的2.5倍。蛋白质的含量不仅高,而且质量好。大豆蛋白质的氨基酸组成和动物蛋白质近似,其中氨基酸比较接近人体需要的比值,所以容易被消化吸收,同时还能满足减肥人士身体对于蛋白质的需求。
一种坚果减脂面条的制备方法,包括如下步骤:主料预处理,坚果预处理、辅料预处理、和面熟化、注心成型和烘干。
制备方法包括如下步骤:
步骤一:主料预处理
(1)将燕麦和麦麸二者用磨粉机打磨成粉,并与魔芋粉、紫米粉和黄豆粉混合搅拌均匀得到主料粉A;
(2)将板栗加盐炒熟后去壳,并用粉碎机粉碎和干燥得到主料份B;
步骤二:坚果预处理
将霹雳果、松仁、杏仁、南瓜子仁和花生分别加入适量的焦糖炒熟后去壳磨成粉,得到坚果粉;
步骤三:辅料预处理
(1)将南瓜和红薯洗净去皮后加水煮熟,然后加入粉碎机中打碎成泥,制得主料泥A;
(2)将山药去皮洗净后与白果和鸡胸肉一同蒸煮,蒸煮2~4h后将山药、白果和鸡胸肉捞出后打碎成泥,制得主料泥B和鸡汤;
步骤四:和面熟化
取适量的主料粉A、主料粉B、魔芋粉、紫米粉和黄豆粉放入和面机中同时倒入主料泥A、主料泥B、鸡汤和淡盐水,加工成面坯,并熟化;
步骤五:注心成型
将坚果粉放入面条注心箱内,同时将面坯也放入夹心面条机面坯箱内,当面条被挤压成型时夹心面条机将坚果粉注入面条的中部;
步骤六:烘干
将制备完成的面条放入烘干室内进行烘干,面条制备完成。
在步骤一中,先把栗子洗干净,用刀在每个栗子上横切一刀,把栗子放进锅里,加适量的盐和水,并煮到微干,捞出后放入炒锅中加盐直至栗子翻炒变熟。
在步骤二中,将霹雳果、松仁、杏仁、南瓜子仁和花生分别放入锅中加入适量的水、孜然、花椒、八角和香叶煮至水干,捞出后放入炒锅中加入焦糖直至霹雳果、松仁、杏仁、南瓜子仁和花生变熟。
在步骤三中,将山药去皮洗净后与白果和鸡胸肉一同蒸煮,大火煮10~15min,小火蒸煮2~3h,当山药和白果彻底软化时,过滤出多余的鸡汤,同时将山药、白果和鸡胸打碎成泥。
在步骤四中,将和好的面坯防止在容器中,表面放上防尘布,防止在20~25℃的暖房中自然熟化。
在步骤五中,坚果粉注入面坯和面坯轧制成型同时进行,且坚果粉位于面条的中心。
在步骤六中,烘干室内分为4个温区,第一温区的温度为50℃,湿度为40%~50%,第二温度的75℃,湿度为65%,第三温区的温度为60℃,湿度为55%,第四温区的温度为50℃,湿度为30%~40%,面条以0.48m/min的速度在烘干室内运行。
本实施例提供的一种坚果减脂面条及其制备方法的制备过程如下:
步骤一:将燕麦和麦麸二者用磨粉机打磨成粉,并与魔芋粉、紫米粉和黄豆粉混合搅拌均匀得到主料粉A;先把栗子洗干净,用刀在每个栗子上横切一刀,把栗子放进锅里,加适量的盐和水,并煮到微干,捞出后放入炒锅中加盐直至栗子翻炒变熟后去壳,并用粉碎机粉碎和干燥得到主料份B;
步骤二:将霹雳果、松仁、杏仁、南瓜子仁和花生分别放入锅中加入适量的水、孜然、花椒、八角和香叶煮至水干,捞出后放入炒锅中加入焦糖直至霹雳果、松仁、杏仁、南瓜子仁和花生变熟后去壳磨成粉,得到坚果粉;
步骤三:将南瓜和红薯洗净去皮后加水煮熟,然后加入粉碎机中打碎成泥,制得主料泥A;大火煮10~15min,小火蒸煮2~3h,当山药和白果彻底软化时,过滤出多余的鸡汤,同时将山药、白果和鸡胸打碎成泥,制得主料泥B和鸡汤;
步骤四:取适量的主料粉A、主料粉B、魔芋粉、紫米粉和黄豆粉放入和面机中同时倒入主料泥A、主料泥B、鸡汤和淡盐水,加工成面坯,将和好的面坯防止在容器中,表面放上防尘布,防止在20~25℃的暖房中自然熟化;
步骤五:将坚果粉放入面条注心箱内,同时将面坯也放入夹心面条机面坯箱内,坚果粉注入面坯和面坯轧制成型同时进行,且坚果粉位于面条的中心;
步骤六:将制备完成的面条放入烘干室内进行烘干,面条烘干是在烘干室内保证烘干温度为50~75℃,湿度为40%~65%,并以0.48m/min的转速在烘干室内旋转烘干10遍,烘干室内分为4个温区,第一温区的温度为50℃,湿度为40%~50%,第二温度的75℃,湿度为65%,第三温区的温度为60℃,湿度为55%,第四温区的温度为50℃,湿度为30%~40%,面条制备完成。
综上所述,在本实施例中,按照本实施例的坚果减脂面条及其制备方法,将面条制备成夹心面条并注入坚果粉,既能够防止坚果在烹饪的过程中营养丢失,又能够满足减肥人士在减肥的营养成份的摄取。在面条中加入燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉改变传统面条只使用小麦粉的单一性。同时燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉全是低脂杂粮,既能够满足减肥人士吃面条的愿望又能够增加饱腹感降低脂肪。霹雳果、松仁、杏仁、南瓜子仁和花生内含蛋白质、油脂、矿物质、维生素较高,对人体生长发育、增强体质、预防疾病有极好的功效,避免减肥过程中营养摄取不全面导致的气色差,燕麦中的蛋白质、脂肪、赖氨酸含量和热量均比较高;还富含亚油酸,长期食用,可降低胆固醇在心血管中的积累,对于防止老年高血压、糖尿病、高血脂等大有裨益。而且燕麦具有防癌、治疗便秘等医疗作用,魔芋含有丰富的碳水化合物,热量低,蛋白质含量高于马铃薯和甘薯,微量元素丰富,还含有维生素A、维生素B等,特别是葡甘聚糖含量丰富,具有减肥、降血压、降血糖、排毒通便、防癌补钙等功效。紫米味甘、性温;有益气补血、暖胃健脾、滋补肝肾、缩小便、止咳喘等作用,营养全面,含量丰富,其中蛋白质的含量比猪肉高2倍,是鸡蛋含量的2.5倍。蛋白质的含量不仅高,而且质量好。大豆蛋白质的氨基酸组成和动物蛋白质近似,其中氨基酸比较接近人体需要的比值,所以容易被消化吸收,同时还能满足减肥人士身体对于蛋白质的需求。
以上所述,仅为本发明进一步的实施例,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明所公开的范围内,根据本发明的技术方案及其构思加以等同替换或改变,都属于本发明的保护范围。
Claims (10)
1.一种坚果减脂面条,其特征在于,包括主料:燕麦、魔芋粉、板栗、紫米粉、麦麸和黄豆粉;坚果:霹雳果、松仁、杏仁、南瓜子仁和花生;辅料:南瓜、山药、红薯和鸡胸肉。
2.如权利要求1所述的一种坚果减脂面条,其特征在于,所述坚果减脂面条按重量份数计包括以下成分:主料:燕麦100~120份、魔芋粉50~80份、板栗10~15份、紫米粉50~80份、麦麸50~80份和黄豆粉80~100份;坚果:霹雳果20~50份、松仁20~30份、杏仁20~30份、南瓜子仁20~50份和花生10~15份;辅料:南瓜50~80份、山药50~80份、白果10~15份、红薯30~45份和鸡胸肉50~80份。
3.一种坚果减脂面条的制备方法,其特征在于,包括如下步骤:主料预处理,坚果预处理、辅料预处理、和面熟化、注心成型和烘干。
4.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,制备方法包括如下步骤:
步骤一:主料预处理
(1)将燕麦和麦麸二者用磨粉机打磨成粉,并与魔芋粉、紫米粉和黄豆粉混合搅拌均匀得到主料粉A;
(2)将板栗加盐炒熟后去壳,并用粉碎机粉碎和干燥得到主料份B;
步骤二:坚果预处理
将霹雳果、松仁、杏仁、南瓜子仁和花生分别加入适量的焦糖炒熟后去壳磨成粉,得到坚果粉;
步骤三:辅料预处理
(1)将南瓜和红薯洗净去皮后加水煮熟,然后加入粉碎机中打碎成泥,制得主料泥A;
(2)将山药去皮洗净后与白果和鸡胸肉一同蒸煮,蒸煮2~4h后将山药、白果和鸡胸肉捞出后打碎成泥,制得主料泥B和鸡汤;
步骤四:和面熟化
取适量的主料粉A、主料粉B、魔芋粉、紫米粉和黄豆粉放入和面机中同时倒入主料泥A、主料泥B、鸡汤和淡盐水,加工成面坯,并熟化;
步骤五:注心成型
将坚果粉放入面条注心箱内,同时将面坯也放入夹心面条机面坯箱内,当面条被挤压成型时夹心面条机将坚果粉注入面条的中部;
步骤六:烘干
将制备完成的面条放入烘干室内进行烘干,面条制备完成。
5.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤一中,先把栗子洗干净,用刀在每个栗子上横切一刀,把栗子放进锅里,加适量的盐和水,并煮到微干,捞出后放入炒锅中加盐直至栗子翻炒变熟。
6.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤二中,将霹雳果、松仁、杏仁、南瓜子仁和花生分别放入锅中加入适量的水、孜然、花椒、八角和香叶煮至水干,捞出后放入炒锅中加入焦糖直至霹雳果、松仁、杏仁、南瓜子仁和花生变熟。
7.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤三中,将山药去皮洗净后与白果和鸡胸肉一同蒸煮,大火煮10~15min,小火蒸煮2~3h,当山药和白果彻底软化时,过滤出多余的鸡汤,同时将山药、白果和鸡胸打碎成泥。
8.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤四中,将和好的面坯防止在容器中,表面放上防尘布,防止在20~25℃的暖房中自然熟化。
9.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤五中,坚果粉注入面坯和面坯轧制成型同时进行,且坚果粉位于面条的中心。
10.如权利要求3所述的一种坚果减脂面条的制备方法,其特征在于,在步骤六中,烘干室内分为4个温区,第一温区的温度为50℃,湿度为40%~50%,第二温度的75℃,湿度为65%,第三温区的温度为60℃,湿度为55%,第四温区的温度为50℃,湿度为30%~40%,面条以0.48m/min的速度在烘干室内运行。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911029631.5A CN111000133A (zh) | 2019-10-28 | 2019-10-28 | 一种坚果减脂面条及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911029631.5A CN111000133A (zh) | 2019-10-28 | 2019-10-28 | 一种坚果减脂面条及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111000133A true CN111000133A (zh) | 2020-04-14 |
Family
ID=70111555
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911029631.5A Pending CN111000133A (zh) | 2019-10-28 | 2019-10-28 | 一种坚果减脂面条及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111000133A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115715569A (zh) * | 2022-11-18 | 2023-02-28 | 德化县诗润米粉加工厂 | 生姜米粉及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101223954A (zh) * | 2008-01-11 | 2008-07-23 | 邢黎明 | 一种夹心面条及其制作方法 |
CN102630872A (zh) * | 2012-03-28 | 2012-08-15 | 常熟市滨江农业科技有限公司 | 一种粗粮坚果米糊 |
CN103583966A (zh) * | 2012-08-16 | 2014-02-19 | 郭宇 | 十味粮豆药菜营养食疗面条 |
CN103989085A (zh) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | 一种山药保健面条及其制备方法 |
CN104171903A (zh) * | 2014-06-30 | 2014-12-03 | 吕甲旺 | 一种滋养益寿面条 |
CN106360335A (zh) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | 一种蘑菇杂粮面条及其制备方法 |
-
2019
- 2019-10-28 CN CN201911029631.5A patent/CN111000133A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101223954A (zh) * | 2008-01-11 | 2008-07-23 | 邢黎明 | 一种夹心面条及其制作方法 |
CN102630872A (zh) * | 2012-03-28 | 2012-08-15 | 常熟市滨江农业科技有限公司 | 一种粗粮坚果米糊 |
CN103583966A (zh) * | 2012-08-16 | 2014-02-19 | 郭宇 | 十味粮豆药菜营养食疗面条 |
CN103989085A (zh) * | 2014-05-22 | 2014-08-20 | 禹州市思源实业有限公司 | 一种山药保健面条及其制备方法 |
CN104171903A (zh) * | 2014-06-30 | 2014-12-03 | 吕甲旺 | 一种滋养益寿面条 |
CN106360335A (zh) * | 2016-09-13 | 2017-02-01 | 宜垦(天津)农业制品有限公司 | 一种蘑菇杂粮面条及其制备方法 |
Non-Patent Citations (1)
Title |
---|
中国粮油学会食品专题学会: "《专题学术讨论会论文选编 1987-1989》", 31 August 1990 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115715569A (zh) * | 2022-11-18 | 2023-02-28 | 德化县诗润米粉加工厂 | 生姜米粉及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103815299A (zh) | 一种全谷物速食营养粥的方法 | |
CN105053110A (zh) | 紫薯糯米饼及其制备方法 | |
CN105995778A (zh) | 一种韩式泡菜及其制备方法 | |
CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
CN107711988A (zh) | 一种杂粮碱蓬保健无糖饼干的制备方法 | |
CN106962445A (zh) | 一种红枣粗粮饼干及其制备方法 | |
CN111000133A (zh) | 一种坚果减脂面条及其制备方法 | |
KR101215890B1 (ko) | 보리새싹 분말과 단호박을 혼합하여 제공되는 기능성 찐빵/호도과자의 제조방법 | |
KR102054487B1 (ko) | 오디 메밀면 및 이의 제조방법 | |
KR101570077B1 (ko) | 단감분말 포함 산자의 제조방법 및 이에 의해 제조되는 산자 | |
KR101692425B1 (ko) | 쌀 누룽지를 포함하는 기능성 국수의 제조방법 및 이로부터 제조된 기능성 국수 | |
CN105919085A (zh) | 一种牛蒡苦荞保健蔬菜纸及其制备方法 | |
CN105919083A (zh) | 一种山药牛蒡滋补蔬菜纸及其制备方法 | |
CN105053839A (zh) | 一种紫葡萄味紫薯面条及其制备方法 | |
CN111466527A (zh) | 一种鸡蛋干及其制备方法 | |
CN105124399A (zh) | 一种西红柿紫薯面及其制备方法 | |
CN105104480A (zh) | 紫薯绿豆饼及其制备方法 | |
CN111557415A (zh) | 一种鱼松的生产方法及制品 | |
KR101038716B1 (ko) | 미꾸라지 어묵 | |
JPH06104045B2 (ja) | 玄米餅と玄米餅の製造方法 | |
CN108157799A (zh) | 一种具有保健功能的方便面及其制备方法 | |
KR101845901B1 (ko) | 포도즙 및 동부를 이용한 빵의 제조방법 | |
CN105077005A (zh) | 一种莲雾味紫薯面条及其制备方法 | |
CN105053838A (zh) | 一种菠萝味紫薯面条及其制备方法 | |
CN105077008A (zh) | 一种橘子味紫薯面条及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |