CN111280385A - 一种添加二十八烷醇与小麦豆类发芽制成的活性营养面条 - Google Patents
一种添加二十八烷醇与小麦豆类发芽制成的活性营养面条 Download PDFInfo
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Abstract
本发明针对市场普通面条工艺现有技术不足，利用现代生化技术及中医药学理论，提供一种二十八烷醇与小麦芽、黄豆芽、豌豆芽、海苔结合破壁后制成的面条与面食。小麦发芽后还原了面粉加工过程丢失的二十八烷醇，并经添加提高二十八烷醇的含量，同时兼备低碳水化合物、高纤维、含丰富全面的氨基酸种类，凸显添加海苔使牛磺酸含量高的优势，符合现代人对低热量高纤维氨基酸含量高食材的需求。
Description
技术领域
本发明利用多种食材相辅相成的功效，涉及二十八烷醇与刚发芽的小麦芽、黄豆芽、豌豆芽组合经破壁制备的面条和面食方法。
作为一种功效成分，医学表明二十八烷醇有改善男性生理功能与障碍作用，有应激反应能力，提高机体新陈代谢比率，降低收缩期血压，改善心肌功能，减少肌肉摩擦和疼痛等多种功效。有效发挥抗疲劳作用。发芽后的小麦芽黄豆芽碗豆芽破壁后提高了纤维的利用，使氨基酸含量更多更全面，提高了几十倍，改变市场上的面条面食营养贫乏及不全面的状况。符合人类追求新资源食材获取高全营养更健康发展的要求。
背景技术
1、面条是我国人民的主食之一，统计表明，目前市场上的面条种类虽然在向多样化方面发展，但面粉中缺少麦麸胚芽的营养和麦麸中的纤维，丢失了小麦最好的营养部分，使制成后的面条营养含量低及营养成分不全面。
2、普通面条进食后，碳水化合物含量高导致血糖升高快。现代人们对食物要求不仅限于吃饱，对吃好而改善体质的需求越来越高，特别是肥胖人群、糖尿病患者，追求健康体型和提高体能的人们，都在寻求低热量、低碳、高纤维营养全面的主食材。经世界卫生组织在日本等几个国家统计，以普通面条为主食的地区，中风率高达27％，我国也是面条消耗大国。如发明生产出低碳水化合物高纤维营养全面的面条，无疑是我国人民的健康福祉。而目前市场上没有低碳水化合物、高纤维营养全面的面条。
发明内容
本发明研究出以二十八烷醇，高筋面粉350g，小麦芽300g，黄豆芽150g，豌豆芽150g，海苔紫菜(干)组合50g，水80ml，发芽混合后添加二十八烷醇 5-10mg，小麦发芽后制成的液体提高了秥稠性，补充了黄豆芽碗豆芽的脆性缺陷，破壁后几种食物原料制成的鲜面条、冻干、烘干的干面条。也可制成各种形状，花朵面、树叶面、昆虫面、蝴蝶面、蜻蜓面、饺子皮、云吞皮等，满足市场需求，丰富饮食文化。
本发明针对市场普通面条工艺现有技术不足，利用现代生化技术及中医药学理论，提供一种二十八烷醇与小麦芽、黄豆芽、豌豆芽、海苔结合破壁后制成的面条与面食。
小麦发芽后还原了面粉加工过程丢失的二十八烷醇，并经添加提高二十八烷醇的含量，同时兼备低碳水化合物、高纤维、含丰富全面的氨基酸种类，凸显添加海苔使牛磺酸含量高的优势，符合现代人对低热量高纤维氨基酸含量高食材的需求。
本发明具食疗作用，调节和修复人体生理功能：
1)增进耐力、精力；2)提高反应灵敏性；3)提高应激能力；4)减轻肌肉疼痛；5)改善心肌功能；6)降低收缩期血压；7)提高机体新陈代谢的比率。8)恢复男性生理障碍。
发芽后的小麦胚芽，提高了超氧化物歧化酶、过氧化物酶、过氧化氢酶含量，现代医学表明，这三种酶有抗衰老作用。
面条中的海苔有排出肠道毒素作用，海苔内含各种微量元素，特别是富含牛磺酸，为素食人群带来更优的选择。
面条中的豌豆芽营养价值与蔬菜中番茄、大白菜、油菜、青椒对比，氨基酸含量高出几十倍。
发芽后的黄豆，维生素含量高，富含优质蛋白质，有助于少年儿童生长发育，并对骨质疏松人群有帮助。
附图说明
图1是制作添加小麦、黄豆、豌豆发芽和二十八烷醇的活性营养面条的流程图。
风选籽粒饱满的小麦、黄豆、豌豆，用纯净水清洗，浸泡四小时，放入发芽箱内发芽，所需时间分别为：豌豆72小时，黄豆48小时，小麦24小时。以不同时间段放入达到同步时间取出胚芽，放入破壁机内，添加二十八烷醇、海苔、水，进行破壁，破壁后放入自动面条机与面粉搅拌后出面条，真空包装。
具体实施方式
1、在制作面条前，经过风选的小麦，豌豆，黄豆，籽粒饱满，按1000克计算，小麦400克，黄豆250克，豌豆250克，海苔100克。小麦，豌豆，黄豆经低氚水清洗浸泡后，将小麦，豌豆，黄豆放入发芽箱发芽。根据小麦，豌豆，黄豆出芽时间的不同，调整好三种芽的时间分时间段放在发芽箱内发芽，经反复试验，小麦芽在24小時的发芽箱内催芽，黄豆芽48小时豌豆芽经72小时在发芽箱内发芽，发芽后经检测营养最优。
2、发芽后，将豌豆芽，黄豆芽，清洗后海苔一并放在破壁机内打磨，打磨后放入自动面条机搅拌均匀挤压成型面条即可，发芽后小麦，碗豆，大豆，纤维高，经破壁后的小麦芽粘稠度高，解决了纤维与面粉结合容易断条的难题，不用再放入食品添加剂这一特点，发芽后的小麦，豌豆，黄豆，营养全面氨基酸普遍提高，几十倍，小麦芽中还原二十八烷醇，本发明按1000克发芽前小麦、黄豆、豌豆中发芽后添加5-10毫克二十八烷醇，此物质来源于小麦胚芽油的二十八烷醇。
经华测检测对发芽后的小麦芽，黄豆芽，碗豆芽海苔制成的面条认证按每 100克发芽前计算。
| 序号 | 名称 | 单位 | 检测结果 | 检出限 |
| 1 | 铁 | mg/kg | 3.43 | 1 |
| 2 | 钙 | mg/kg | 94.7 | 1 |
| 3 | 锌 | mg/kg | ＜2 | 定量限：2 |
| 4 | 镁 | mg/kg | 112 | 0.6 |
| 5 | 组氨酸 | g/100mL | 0.12 | 0.00024 |
| 6 | 精氨酸 | g/100mL | 0.11 | 0.00078 |
| 7 | 天门冬氨酸 | g/100mL | 0.19 | 0.000050 |
| 8 | 赖氨酸 | g/100mL | 0.12 | 0.000053 |
| 9 | 丝氨酸 | g/100mL | 0.17 | 0.000072 |
| 10 | 谷氨酸 | g/100mL | 1.02 | 0.00009 |
| 11 | 甘氨酸 | g/100mL | 0.12 | 0.00010 |
| 12 | 蛋氨酸 | g/100mL | 0.041 | 0.00090 |
| 13 | 亮氨酸 | g/100mL | 0.24 | 0.00043 |
| 14 | 苯丙氨酸 | g/100mL | 0.19 | 0.00099 |
| 15 | 苏氨酸 | g/100mL | 0.11 | 0.000057 |
| 16 | 脯氨酸 | g/100mL | 0.35 | 0.0010 |
| 17 | 丙氨酸 | g/100mL | 0.11 | 0.0012 |
| 18 | 缬氨酸 | g/100mL | 0.14 | 0.000050 |
| 19 | 异亮氨酸 | g/100mL | 0.11 | 0.00015 |
| 20 | 酪氨酸 | g/100mL | 0.072 | 0.0011 |
| 21 | 牛磺酸 | g/100mL | 78 | 1.5 |
根据以上的检测结果，本发明填补了小麦在加工面粉过程中丢失了二十八烷醇这一重要物质。还原提高了面粉的生物利用率。氨基酸、微量元素、矿物质高出普通面条几十倍，符合现代人的健康需求，高纤维、低碳水化合物，营养全面的特点。
Claims (4)
1.选用小麦400g，黄豆250g，豌豆250g，干海苔100g，经发芽箱发芽、破壁，混合，添加小麦胚芽油提取物二十八烷醇5-10mg。制作成低碳水化合物、高活性高纤维富营养鲜面条，或冻干、烘干面条，面食类。
2.根据权利要求书1所述的组合物面条，还原了小麦在加工过程中丢失二十八烷醇这一重要物质的缺陷，并提高了面条全面营养的生物利用率。小麦发芽、豆类发芽与海苔配伍的面条，营养全面，氨基酸、矿物质微量元素含量高出普通面粉几十倍。
3.根据权利要求书1所述的组合物面条，黄豆芽、豌豆芽发芽后避免了豆类发芽前食用易腹胀的缺点，再和海苔有机结合，增加了面条中的牛磺酸、超氧化物歧化酶含量。
4.根据权利要求书1所述的组合物面条，破壁后的小麦芽呈粘稠状态，与面粉混合后使面条富有韧性，改变了传统方法以食用胶来增加面条韧性，解决了豆芽因纤维高造成面条易断裂的难题。
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