CN111513254A - 一种抗高原反应的免煮耐饥面条及其制作方法 - Google Patents
一种抗高原反应的免煮耐饥面条及其制作方法 Download PDFInfo
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- CN111513254A CN111513254A CN202010488595.5A CN202010488595A CN111513254A CN 111513254 A CN111513254 A CN 111513254A CN 202010488595 A CN202010488595 A CN 202010488595A CN 111513254 A CN111513254 A CN 111513254A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Dispersion Chemistry (AREA)
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Abstract
本发明涉及方便食品生产技术领域,涉及一种抗高原反应的免煮耐饥面条及其制作方法,特别涉及一种以莜麦面为主要原料、以红景天为主要活性成分的抗高原反应的免煮耐饥面条制作方法。本发明的优点是:产品口感良好、携带及食用方便,并具有抗缺氧、抗寒冷、抗疲劳等功效,不仅适用于老年人、糖尿病人、肥胖人群食用,更主要的是解决了高原空气稀薄面食难以煮熟、野外煮食面条不便的困扰。
Description
技术领域
本发明涉及方便食品生产技术领域,涉及一种抗高原反应的免煮耐饥面条及其制作方法。
背景技术
面条源于中国,是国人主食之一。但对于野外勘探施工、边海执行任务以及探险旅游,尤其是生活或工作在海拔高、空气稀薄的高原地区的人来说,由于野外条件恶劣,煮食面条不便,或高原空气稀薄,面食难以煮熟等原因,能享有一碗营养丰富、饱腹耐饥、口感良好,且具有抗缺氧、抗寒冷、抗疲劳等功效的面食,真可谓是一种难得的享受。为此,开发一种具有免煮、耐饥、抗高原反应的面条,满足高原、海岛、边防、无条件煮食面条特殊环境的应急需求具有重要的意义。而传统的面条主要以小麦粉为原料,可补充人体所需能量,以维持人体正常的生命活动,但不适于糖尿病、肥胖等特殊人群食用,以及不能满足人们在特殊环境下应急的需求。为此,前人开发出了诸多杂粮面条,如:专利CN201310117376.6公开了“一种降血脂洋葱玉米面条”,专利CN201410527802.8公开了“一种高粱营养保健面条及其生产方法”,尤其专利CN98114431.4,利用了莜麦面风味独特,其蛋白质含量为大米、小麦的两倍左右,膳食纤维为三倍多,脂肪则为五倍多,而且脂肪中含有具有降脂药效作用的亚油酸达38%以上,且营养丰富耐饥的特点,发明了一种“莜面方便面加工方法”,其产品特别适于老年人、糖尿病人、肥胖人群食用,并具有免煮、耐饥的特点,但缺乏抗高原反应的功效。高原反应使人缺氧,造成心、肺功能出现一系列异常改变,致使头痛、失眠、疲倦、食欲减退、呼吸困难等症状。研究表明:藏药红景天能有效地预防高原低氧环境对人心、肺功能的影响,其主要有效成分为红景天甙,此外,红景天还含有蛋白质、脂肪、黄酮、酚类化合物及微量元素等,能有效降低机体的耗氧量,因此,服用含有红景天甙的食物,能使机体适应高原缺氧环境,同时,具有抗衰老、抗有害刺激(抗疲劳、抗寒冷、抗辐射)、抗肿瘤、抗细菌、提高免疫力及防治心血管疾病、糖尿病等药理功效。从而以红景天为原料加工的保健食品不断涌现。如:专利CN201310605600.6公开了一种“红景天保健面条及其生产方法”,专利CN201510764821.7公开了“一种红景天即食面条的制作方法”,尽管前者添加了甜味剂,也无法掩盖水煮药材的药液带来的中药刺激性气味;另一专利CN201610132125.9公开了“一种富含小麦低聚肽的红景天营养面条”,尽管配有兔耳草、檀香、橙花、藏雪莲、菟丝子、黄芪、姜黄和枸杞多种药材,但中药刺激性气味仍未能消除,同时也不具有免煮功能。到目前为止,添加红景天制取的面条,均以小麦粉、小麦芽粉、燕麦粉、花生粉、玉米粉、大豆粉、高粱粉、小米粉等为主要原料,虽具有一定的抗高原反应效果,但与低淀粉、高蛋白质、高膳食纤维、抗寒耐饥的莜麦面相比,其营养价值、特殊功效、风味独特相距甚远。
发明内容
本发明的目的在于:针对现有产品存在的缺陷,发明一种适于高原、海岛、边防、无条件煮食面条特殊环境的应急需求以及老年人、糖尿病人、肥胖人群食用,且在60-70℃水浸泡即可食用的方便面条。
为实现上述目的,发明了一种抗高原反应的免煮耐饥面条及其制作方法,所采用的技术方案是:
一种抗高原反应的免煮耐饥面条,原料配方包含:莜麦面粉90-50份,小麦粉50-10份,谷朊粉5-7份,红景天制剂15-20份,食用盐1-1.5份,碱0.7-0.9份,复合磷酸盐0.2-0.4份,瓜尔胶0.8-1.2份,水70-90份。
优选的,红景天制剂为液体制剂或粉末制剂;所述液体制剂采用下面方法制备:将块状红景天清洗干净,置于干燥箱内干燥处理3-5h,粉碎至40-100目;以料液比为1:10的比例,用70%乙醇溶液浸泡24h,过滤;滤渣再用同样方法重复提取一次,合并滤液;然后在滤液中加入与其鞣质类化合物化学计量比相等的明胶或壳聚糖沉淀剂去除鞣质,过滤;滤液负压脱溶浓缩至约1g/mL得到红景天液体制剂;所述粉末制剂为将所述的液体制剂进一步喷雾干燥制成的粉末。
一种如本发明所述的抗高原反应的免煮耐饥面条的制作方法,包括以下步骤:
步骤一、按所述原料配方比例称取莜麦面粉、小麦粉、谷朊粉,置于和面机中,在转速为100r/min的情况下,搅拌约5分钟,混合均匀制成面剂;
步骤二、按所述原料配方比例将食用盐、碱、复合磷酸盐、瓜尔胶、红景天制剂、水混合制成和面剂;
步骤三、将和面剂加入面剂中,在转速为120r/min的情况下,和面25分钟,制得面团;醒发10分钟,制成醒发面团;
步骤四、将醒发面团经挤压成型熟化,快速隧道烘干后,定型定量包装。
优选的,所述和面剂是按下列方法制备:按原料配方比例称取食用盐、碱、复合磷酸盐、瓜尔胶及红景天制剂,按顺序加入水中,充分搅拌溶解制成和面剂。
优选的,步骤二中所述的水为温度为95-100℃的水,选自自来水、软化水、纯净水、去离子水、矿泉水、蒸馏水中的一种。
优选的,醒发时将面团置于温度为20-35℃,湿度为60-70%的环境中醒发10分钟。
优选的,所述面团挤压成型熟化过程是在挤压成型熟化机中完成,具体条件为:成型压力3Mpa、熟化温度90-150℃。
优选的,所述快速隧道烘干是在温度50-105℃下,烘干至含水量≤14.5%为止。
优选的,所述的定型定量包装可以是直型袋装或桶装,也可以是曲型碗装。
优选的,本发明所述的抗高原反应的免煮耐饥面条采用60-70℃的水浸泡15-20分钟后即可食用。
本发明的显著效果在于:
(1)本发明将低淀粉、高膳食纤维、抗寒耐饥、风味独特的莜麦面和具有预防高原低氧环境对人心、肺功能受损的红景天优点集于一体,发明了一种适于高原、海洋、边防、无条件煮食面条特殊环境的应急需求以及老年人、糖尿病人、肥胖人群食用,且在60-70℃水浸泡即可食用的方便面条。
(2)本发明采用醇提、化学计量沉淀法去除鞣质等手段,有效地去除了中药刺激性气味,避免了红景天药材粉末中大量木质素及苦涩的鞣质带来的不适口感。
(3)食用盐、碱、复合磷酸盐、瓜尔胶、谷朊粉科学合理的配比,增强了面团耐揉性和面团筋力,减少了断条率,使面条细腻、筋道,且有弹性和嚼劲。
(4)本发明采用挤压成型熟化,快速隧道烘干,定型定量包装装置,工艺简单,便于批量生产。
(5)本发明采用方便食品的产品形态,便于携带,方便食用。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述。
如无特殊说明,本说明书中的科技术语的含义与本领域技术人员一般理解的含义相同,但如有冲突,则以本说明书中的定义为准。
如无特殊说明,本说明书中的百分比(%)均为重量百分比(重量%)。
实施例1
(1)红景天制剂的制备方法:将17g块状红景天清洗干净,置于干燥箱内干燥处理3-5h,粉碎至40-100目;加入70%乙醇溶液170mL浸泡24h,过滤,滤渣再用同样方法重复提取一次,合并滤液,然后测定滤液中鞣质含量,并加入浓度为10%的明胶溶液30mL,静置过夜,过滤去除沉淀,滤液负压脱溶浓缩至1g/mL,得红景天液体制剂17mL。
(2)称取莜麦面粉90g、小麦粉10g、谷朊粉7g,放入和面机中,在转速为100r/min的情况下,搅拌5分钟,混合均匀。
(3)和面剂制备:在80g刚刚煮沸的自来水中,依次加入食用盐1.5g,碱0.9g、复合磷酸盐0.4g、瓜尔胶1g及红景天液体制剂17mL,充分搅拌溶解制得和面剂。
(4)和面及醒发:将和面剂加入到和面机中,以120r/min的转速和面25分钟,制成面团,室温醒发10分钟。
(5)挤压成型熟化:将醒发面团放入挤压成型熟化机,在成型压力3Mpa、熟化温度110℃的条件下,将其挤压成型。
(6)烘干:挤压成型熟化的面条进入烘干温度为100℃的烘干隧道,时间为30min。
(7)包装:定型定量包装为直型袋装、直型桶装或曲型碗装,得成品。
实施例2
除将红景天液体制剂经过喷雾干燥制成7g红景天粉末制剂,红景天制剂使用7g的粉末制剂及和面用水为90g软化水外,其他步骤同实施例1。
实施例3
除使用20g块状红景天制成的液体制剂20mL、莜麦面粉为80g、小麦粉为20g、瓜尔胶为0.8g及醒发温度为30℃外,其他步骤同实施例1。
实施例4
除莜麦面粉为70g、小麦粉为30g、复合磷酸盐为0.3g外,其他步骤同实施例1。
实施例5
除使用15g块状红景天制成的液体制剂15mL、莜麦面粉为60g、小麦粉为40g、碱为0.8g、食用盐为1.2g外,其他步骤同实施例1。
实施例6
除莜麦面粉为50g、小麦粉为50g、谷朊粉为5g、食用盐为1.0g、碱为0.7g、复合磷酸盐为0.2g及和面用水为70g蒸馏水外,其他步骤同实施例1。
实施例7
除了使用150mL浓度为2%的壳聚糖溶液代替30mL浓度为10%的明胶溶液、谷朊粉为6g及瓜尔胶为1.2g外,其它步骤同实施例1。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明创造,凡在本发明创造的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明创造的保护范围之内。
Claims (10)
1.一种抗高原反应的免煮耐饥面条,其特征在于,原料配方包含:莜麦面粉90-50份,小麦粉50-10份,谷朊粉5-7份,红景天制剂15-20份,食用盐1-1.5份,碱0.7-0.9份,复合磷酸盐0.2-0.4份,瓜尔胶0.8-1.2份,水70-90份。
2.如权利要求1所述的一种抗高原反应的免煮耐饥面条,其特征在于,所述红景天制剂为液体制剂或粉末制剂;
所述液体制剂采用下面方法制备:将块状红景天清洗干净,置于干燥箱内干燥处理3-5h,粉碎至40-100目;以料液比为1:10的比例,用70%乙醇溶液浸泡24h,过滤;滤渣再用同样方法重复提取一次,合并滤液;然后在滤液中加入与其鞣质类化合物化学计量比相等的明胶或壳聚糖沉淀剂去除鞣质,过滤;滤液负压脱溶浓缩至约1g/mL得到红景天液体制剂;
所述粉末制剂为将所述的液体制剂进一步喷雾干燥制成得粉末。
3.一种如权利要求1或2所述的抗高原反应的免煮耐饥面条的制作方法,其特征在于包括以下步骤:
步骤一、按所述原料配方比例称取莜麦面粉、小麦粉、谷朊粉,置于和面机中,在转速为100r/min的情况下,搅拌约5分钟,混合均匀制成面剂;
步骤二、按所述原料配方比例将食用盐、碱、复合磷酸盐、瓜尔胶、红景天制剂、水混合制成和面剂;
步骤三、将和面剂加入面剂中,在转速为120r/min的情况下,和面25分钟,制得面团;醒发10分钟,制成醒发面团;
步骤四、将醒发面团经挤压成型熟化,快速隧道烘干后,定型定量包装。
4.如权利要求3所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,所述和面剂是按下列方法制备:按原料配方比例称取食用盐、碱、复合磷酸盐、瓜尔胶及红景天制剂,按顺序加入水中,充分搅拌溶解制成和面剂。
5.如权利要求3或4所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,步骤二中所述的水为温度为95-100℃的水,选自自来水、软化水、纯净水、去离子水、矿泉水、蒸馏水中的一种。
6.如权利要求3-5中任一所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,醒发时,将面团置于温度为20-35℃,湿度为60-70%的环境中醒发10分钟。
7.如权利要求3-6中任一所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,所述面团挤压成型熟化过程是在挤压成型熟化机中完成,具体条件为:成型压力3Mpa、熟化温度90-150℃。
8.如权利要求3-7中任一所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,所述快速隧道烘干是在温度50-105℃下进行,烘干至含水量≤14.5%为止。
9.如权利要求3-8中任一所述的一种抗高原反应的免煮耐饥面条制作方法,其特征在于,所述的定型定量包装是直型袋装或桶装或曲型碗装。
10.如权利要求1所述的一种抗高原反应的免煮耐饥面条,其特征在于,采用60-70℃的水浸泡15-20分钟后即可食用。
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