CN111213831A - 一种驼奶荞麦面条及其制作方法 - Google Patents
一种驼奶荞麦面条及其制作方法 Download PDFInfo
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- CN111213831A CN111213831A CN202010185007.0A CN202010185007A CN111213831A CN 111213831 A CN111213831 A CN 111213831A CN 202010185007 A CN202010185007 A CN 202010185007A CN 111213831 A CN111213831 A CN 111213831A
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Abstract
本发明涉及一种驼奶荞麦面条及其制作方法。骆驼奶中含有大量的钙元素，且容易被消化吸收。经常喝骆驼奶可以起到补钙健骨，预防骨质疏松及促进儿童生长发育的作用。含有不饱和脂肪酸，可以清除自由基，分解胃胆固醇和脂肪，能够降血压，改善血粘度，预防心脑血管疾病。荞麦具有较高的药用与保健价值。临床上用荞麦治疗高血压、控制糖尿病有显著疗效。荞麦是一种以食代药的保健食品。本发明按指定重量比称取原料:荞麦粉，小麦粉，黄油，食盐，纯骆驼奶，奶酪发酵提取水，纯净水配制新型驼奶荞面挂面。此发明驼奶荞面能够有效防止三高及糖尿病，对人体免疫系统、防治糖尿病、高血压有辅助作用、非常有开发前景的保健食品。
Description
技术领域
本发明涉及一种面条及其制作方法，尤其是一种驼奶荞麦面条及其制作方法。
背景技术
1.骆驼奶（英文名：Camel milk）别名：沙漠白金。主要成分：甘氨酸，亮氨酸，蛋氨酸。骆驼奶中含有大量的钙元素，且容易被消化吸收。经常喝骆驼奶可以起到补钙健骨，预防骨质疏松及促进儿童生长发育的作用。含有不饱和脂肪酸，可以清除自由基，分解胃胆固醇和脂肪，能够降血压，改善血粘度，预防心脑血管疾病。骆驼奶还可以促进胰岛素的分泌，可以辅助糖尿病患者控制血糖。骆驼奶还含有大量的蛋白质，脂肪酸，能够为身体提供充足的能量。经常使用饮用可以增强机体免疫力，强身健体。 骆驼奶成分功效；一.甘氨酸（GLY）：1、降低血液中的胆固醇浓度，防治高血压。2、降低血液中的血糖值，防治糖尿病。3、能防治血凝、血栓。4、提高肌肉活力，防止胃酸过多。5、甜味为砂糖的0.8倍，对人体有补益等营养作用。二.亮氨酸（LEU）：1、降低血液中的血糖值，对治疗头晕有作用。2、促进皮肤、伤口及骨头有愈合作用。3、如果缺乏时，会停止生长，体重减轻。三.蛋氨酸 （MET）：1、参与胆碱的合成，具有去脂的功能，防治动脉硬化高血脂症。2、有提高肌肉活力的功能。3、促进皮肤蛋白质和胰岛素的合成。四.酪氨酸 （TYR）：1、造肾上腺激素、甲状腺激素和黑色素的必需氨基酸。2、可防治老年痴呆症。3、促进新陈代谢，增进食欲。4、对治疗胃溃疡等慢性疾病、神经性炎症及发育不良等效果。5、与色素形成有关系，缺乏时会利白化症。五.组氨酸（HIS）：1、参与血球蛋白合成，促进血液生成。2、产生组氨、促进血管扩张，增加血管壁的渗透性。3、医治胃病、十二指肠等有特效。4、促进腺体分泌，对过敏性疫病有效果。5、可治疗消化性溃疡、发育不良等症状。6、对治疗心功能不全、心绞痛、降低血压、哮喘及类风湿关节炎有效果。六.苏氨酸（THR）：人体必需，缺乏时会使人消瘦，甚至死亡。七.丙氨酸（ALA）：1、能促进血液中酒精的代谢（分解）作用增强肝功能，有保肝护肝作用。2、甜味为砂糖的1.2倍。八.异亮氨酸 （ILE）：1、能维持机体平衡，治疗精神障碍。2、有促进食欲的增加和抗贫血的作用。3、如果缺乏时，会出现体力衰竭，昏迷等症状。九.色氨酸（TRY）：1、促进血红蛋白的合成。2、防治癞皮病。3、促进生长，增加食欲。4、甜味为砂糖的35倍，配制生产的低塘食物等对糖尿病、肥胖病人食用较好。十.胱氨酸 （CYS）：1、有治疗脂肪肝和解毒效果。2、治疗皮肤的损伤，对病后、产后脱发有疗效。十一.赖氨酸（LYB）：1、参与结缔组织、微血管上皮细胞间质的形成，并保持正常的渗透性。2、可增加食欲，促进胃蛋白酶的分泌，增强免疫能力，改善发育迟缓，防止蛀牙，促进儿童生长。3、提高钙的吸收，促进骨骼生长。4、如果缺乏，会降低人的敏感性，妇女会停经，出现贫血、头晕、头昏和恶心等病状。十二.天门冬氨酸（ASP）：1、降代血氨，对肝有保护作用。2、对肌肉有保护作用，可治疗心绞痛，对心肌梗塞等有防治效果。3、增加鲜味，促进食欲。十三.缬氨酸（VAL）：1、促使神经系统功能正常。2、如果缺乏时，会造成触觉敏感度特别提高，肌肉的共济运动失调。3、可作为肝昏迷的治疗药物。十四.苯丙氨酸（PHE）：在机体内转变为酪氨酸，促进甲状腺素和肾和肾上腺素的合成。十五.脯氨酸（PRO）：对高血压有疗效作用。十六.丝氨酸 （SER）：1、降低血液中的胆固醇浓度，防治高血压。2、是脑等组织中的丝氨酸磷脂的组成部分。3、结核细菌病有效果，可治疗肺病。十七.谷氨酸 （GLU）：1、降低血氨，有解氨毒的作用。2、参与脑的蛋白和塘代谢，促进氧化，改善中枢神经活动，有维持和促进脑细胞功能的作用，促进智力的增加。3、对严重肝功能不全，肝昏迷，酸中毒，癫痫精神分裂症、神经衰弱等有治疗效果。4、对治疗胃溃疡、胃液缺乏、消化不良、食欲不振有效果。5、保护皮肤湿润，防治干裂，如配制的洗涤剂、化妆品，对皮肤、粘膜元刺激，适于幼儿及皮肤病患者使用。十八.精氨酸（ARG）：1、降低血氨，促进体中尿素生成，治疗肝昏迷等。2、增加肌肉活力，保持性功能，对治疗精子减少症有作用。
2.荞麦（学名：Fagopyrum esculentum Moench.)，别名：苦荞、乌麦、三角麦等；一年生草本。茎直立，高30-90厘米，上部分枝，绿色或红色，具纵棱，无毛或于一侧沿纵棱具乳头状突起。叶三角形或卵状三角形，长2.5-7厘米，宽2-5厘米，顶端渐尖，基部心形，两面沿叶脉具乳头状突起。荞麦营养丰富，据分析:其籽粒含蛋白质7.94%〜17.15%、脂肪2.00%〜3.64%、 淀粉67.45 %〜79.15 %、纤维素1.04 %〜1.33 %。日本学者研究报导:荞麦的营养效价指标 为80〜92,小麦为70,大米为50。根据中国医学科学院卫生研究所对我国主要粮食的营养成 分分析，荞麦面粉的蛋白质含量明显高于大米、小米、高粱、玉米面粉及糌粑。荞麦面粉含18 种氨基酸，氨基酸的组分与豆类作物蛋白质氨基酸的组分相似。脂肪含量也高于大米、小麦 面粉和糌粑。荞麦脂肪含9种脂肪酸，其中油酸和亚油酸含量最多，占脂肪酸总量的75%，还含有棕榈酸19%、亚麻酸4.8%等。此外，还含有柠檬酸、草酸和苹果酸等有机酸。荞麦还含有微量的钙、磷、铁、铜、锌和微量元素硒、硼、碘、镍、钴等及多种维生素:Vb、Vb2、Vc、Ve、 VPP、VP，其中VP (芦丁）、叶绿素是其它谷类作物所不含有的。荞麦具有较高的药用与保健价值。荞麦药谱性广，疗效显著，具有宽肠顺气、帮助消化的功能，对痢疾、咳嗽、中毒、烧伤等都有疗效：临床上用荞麦治疗高血压、控制糖尿病有显著疗效。还有健胃、免疫、消炎、防癌变之功能。荞麦是一种以食代药的保健食品。荞麦 作为一种营养丰富、保健功能突出和资源较宽广的杂粮，在我国东北、华北、西北、西南以及日本、朝鲜、俄罗斯等国家都是很受欢迎的食品。荞麦食品是直接利用荞米或者荞麦面粉加工的。荞米常用来做荞米饭、荞米粥和荞麦片。荞麦粉与其它面粉一样，可制成面条、烙饼、 面包、糕点、荞酥、凉粉、血粑和灌肠等民间风味食品。荞麦面条在加工时不易成型，易断，口感不佳，食用不方便，容易出现混汤等问题， 因此在讲究营养的今天也未能成为面食业的主导产品。目前多使用加入人工增稠剂或者用碱水处理面条的方法来增加荞麦面条的韧性及口感，如CN101579076公开了开一种荞麦湿面条，该荞麦湿面条中含水量为20〜40%，其原料由荞麦5〜70%、小麦粉5〜80 %、淀粉5〜 30%、碱0.1〜2%、盐0.5〜5%的配比成份和配比成份重量的20〜45%水组成，通过制粉、配制盐碱水溶液、和面、挤压成型、吊挂晾干、真空包装、清毒等步骤制成荞麦湿面条产品， 但这样会引入大量的钠离子，长期食用对人体有害。
发明内容
为了解决现有技术中存在的上述技术问题，本发明提供一种荞麦面条及其制作方法，以荞麦粉和小麦粉为原料，在荞麦面条的制作过程中加入了黄油和奶酪发酵提取水以增加荞麦面条的口感及韧性，避免出现混汤现象，加入纯骆驼奶使其营养更全面，更有效地达到防止糖尿病，增加天然胰岛素功能，有力的保护人体免疫力提高免疫力、防止三高。
具体实施方式
(1)按照如下重量比称取原料:荞麦粉500g-600g、小麦粉200g-300g、黄油20g-30g、食盐5g-8g、纯骆驼奶150g-180g、奶酪发酵提取水30g-50g。所述奶酪发酵提取水是将牛奶，驼奶，羊奶发酵后形成酸奶后挤压提取出来的呈黄色的液体，富含营养。(2)将荞麦粉、黄油混合，加入纯骆驼奶再加入荞麦粉重量20-40 %的水，并且搅拌均匀。（3）将小麦粉平均分成三份，加入一份后搅拌5-8分钟，再加入下一份，直至三份加完。中间加入奶酪发酵提取水。（4）将和好的面块放入熟化机内挤出粗条后，再放入挤丝机内挤成细丝，剪切整理后送入老化室内。（5）将送入老化室内的湿面条挂于架上，保湿静置平均10小时，保持室温在28°C左右、相对湿度在80 %以上。(6)将老化好的面条送入分条机内进行第一次分条后送入蒸房，保温80-85°C，蒸10分钟;然后将其按照步骤。 (7)用（5）的老化方法进行二次老化后进行二次分条；（8）将二次分条后的挂面送入烘房内干燥至面条水分<14%。（9）将面条切割成合适的大小，包装。 (9)通常人们所习惯的荞麦面条大小为宽度为 0.5〜4mm，长度为10-40cm。与现有技术相比，本发明创造的技术效果体现在:本发明以荞麦粉和小麦粉为原料制作荞麦面条，在荞麦面条的制作过程中加入了黄油，奶酪发酵提取水和纯骆驼奶共同作用可以增加荞麦面条的口感及并且极大地提升其韧性，避免出现混汤现象。奶酪发酵提取水有和血益气，排毒养神的功效，纯骆驼奶营养价值极高。能够有效防止降低糖尿病，高血压。通过本方法制备出来的荞麦面条容易成型，有韧性，不易煮断，口味独特，营养丰富，并且食用口感好，煮面条时不混汤。下面结合具体的实施方式来对本发明的技术方案做进一步的限定，但要求保护的范围不仅局限于所作的描述。
实施例1
1.称取荞麦粉550g、小麦粉250g、纯骆驼奶150g、黄油20g、食盐5g、 奶酪发酵提取水50g;。
2.将荞麦粉、黄油、纯骆驼奶混合，再加入荞麦粉重量30 %的水和奶酪发酵提取水并且搅拌均匀。
3.将小麦粉平均分成三份，加入一份后搅拌10分钟，再加入下一份，直至三份加完。
4.将和好的面块放入熟化机内挤出粗条后，再放入挤丝机内挤成细丝，剪切整理后送入老化室内。
5.将送入老化室内的湿面条挂于架上，保湿静置10小时，保持室温在28°C、相对湿度在90 %。
6.将老化好的面条送入分条机内进行第一次分条后送入蒸房，保温80°C左右，蒸10分钟;然后将其按照上一步骤的老化方法进行二次老化后进行二次分条。
7.将二次分条后的挂面送入烘房内干燥至面条水分<14%。
8.将面条切割成宽度为1.5mm，长度为30cm的条状，包装。
实施例2
1.称取荞麦粉600kg、小麦粉300kg、黄油20kg、食盐5kg、纯骆驼奶200kg，奶酪发酵提取水65kg。
2.将荞麦粉、黄油、纯骆驼奶，再加入荞麦粉重量30 %的水和奶酪发酵提取水，并且搅拌均匀。
3.将小麦粉平均分成三份，加入一份后搅拌12分钟，再加入下一份，直至三份加完。
4.将和好的面块放入熟化机内挤出粗条后，再放入挤丝机内挤成细丝，剪切整理后送入老化室内。
5.将送入老化室内的湿面条挂于架上，保湿静置10小时，保持室温在28°C、相对湿度在90 %。
6.将老化好的面条送入分条机内进行第一次分条后送入蒸房，保温83°C，蒸10分钟;然后将其按照上一步骤的老化方法进行二次老化后进行二次分条。
7.将二次分条后的挂面送入烘房内干燥至面条水分<14%。
8. 将面条切割成宽度为2mm，长度为40cm的条状，包装。
例1-2所得荞麦面条均条形挺直、粗细均匀，表面光洁、有透明感，具有荞麦 面固有的色泽和香味，不粘牙，柔软有咬劲，水煮过程中不混汤。最后，应当指出，以上实施例仅是本发明较有代表性的两个例子。显然，本发明的技术方案并不限于上述实施例，还可以有许多变形。本领域的普通技术人员能从本发明公开的内容直接导出或联想到的所有变形，均应认为是本发明的保护范围。本发明最大亮点与特点在于巧妙利用了游牧民族日常必需品，高营养饮品纯驼奶与奶酪发酵提取水。生产过程当中必然会添加一些符合国家相关法律允许内的有利于面条，挂面合理长期保存的稳定剂添加剂。驼奶荞面的营养价值，独创理念是符合现代绿色环保健康食品潮流。是全新一种游牧民族与农耕民族饮食经典的碰撞中诞生出来的精品，这方面绝对是独家研发。
Claims (5)
1.一种驼奶荞麦面条，其特征在于，原料重量比为：荞麦粉 500-600份、小麦粉200-300份、纯黄油20-30份、纯骆驼奶150-180份，奶酪发酵提取水30-50份。
2.一种驼奶荞麦面条的制作方法，其特征在于，包括如下步骤：
(1)按照如下重量比称取原料:荞麦粉500g-600g、小麦粉200g-300g、黄油20g-30g、食盐5g-8g、纯骆驼奶150g-180g、奶酪发酵提取水30g-50g；所述奶酪发酵提取水是将牛奶，驼奶，羊奶发酵后形成酸奶后挤压提取出来的呈黄色的液体，富含营养；
（2）将荞麦粉、黄油混合，加入纯骆驼奶再加入荞麦粉重量20-40 %的水，并且搅拌均匀； （3）将小麦粉平均分成三份，加入一份后搅拌5-8分钟，再加入下一份，直至三份加完；中间加入奶酪发酵提取水；
（4）将和好的面块放入熟化机内挤出粗条后，再放入挤丝机内挤成细丝，剪切整理后送入老化室内；
（5）将送入老化室内的湿面条挂于架上，保湿静置平均10小时，保持室温在28°C左右、相对湿度在80 %以上；
(6)将老化好的面条送入分条机内进行第一次分条后送入蒸房，保温80-85°C，蒸10分钟;然后将其按照步骤；
(7)用步骤（5）的老化方法进行二次老化后进行二次分条；
（8）将二次分条后的挂面送入烘房内干燥至面条水分<14% ；
（9）将面条切割成合适的大小，包装。
3.如权利要求2所述的驼奶荞麦面条的制作方法，其特征在于，所用的纯骆驼奶是纯牧区采集的骆驼奶经过高温消毒后提取的无任何添加的纯天然高营养饮品。
4.如权利要求2所述的驼奶荞麦面条的制作方法，其特征在于，步骤（2）（3）的向混合物中加入纯骆驼奶、纯黄油，奶酪发酵提取水搅拌均匀。
5.如权利要求2所述的荞麦面条的制作方法，其特征在于，步骤（9）中的将面条切割成合适的大小是面条的宽度为0.5〜4mm，长度为10-40cm。
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