CN111789221A - 一种营养苦荞粉的配方 - Google Patents
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Classifications
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- A23L7/10—Cereal-derived products
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- 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
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- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种营养苦荞粉的配方，涉及食品加工领域。一种营养苦荞粉的配方，包括以下原料：苦荞、青稞、黑小麦、黑豆和玉米，所述苦荞选用苦荞粉，所述青稞选用青稞粉，所述黑小麦选用黑小麦粉，所述黑豆选用黑豆粉，所述玉米选用玉米粉，所述原料的用量为：高原苦荞粉60‑80份，青稞粉10‑20份，黑小麦粉15‑30份，黑豆粉10‑20份，玉米粉5‑10份。本发明所述的营养苦荞粉将苦荞粉作为主料，将青稞粉、黑小麦粉、黑豆粉和玉米粉作为辅料混合在一起制作成营养苦荞粉，营养价值更高，且将苦荞粉、青稞粉、黑小麦粉、黑豆粉和玉米粉一起细磨过筛，使得所得的营养苦荞粉制作出的食品口感更加细腻，更加简单方便的制作出更多种类的食品。
Description
技术领域
本发明属于食品加工领域，特别是涉及一种营养苦荞粉的配方。
背景技术
苦荞是自然界中甚少的药食两用作物，苦荞集七大营养素于一身，不是药，不是保健品，是能当饭吃的食品，因为其特殊的生长环境，本身苦荞就富含硒的，可以对人体起到自然补充硒的作用，有着卓越的营养保健价值和非凡的食疗功效；苦荞面粉又称苦荞粉。生长在凉山州海拔1800以上高寒无环境污染地区生长的苦荞为原料，经浸洗、脱壳、磨粉等工艺精制而成。苦荞粉色泽暗黄(苦荞产品特有的色泽)，粉质细腻，可与小麦粉混合制作日常生活的面条、馒头、饺子、糕点等食品，苦荞粉常被用做三高人士主食的必需品。
在现有技术中，单纯的通过苦荞籽研磨出的苦荞粉营养价值不高，当将苦荞粉和现成的制作好的其他面粉掺和使用时，由于不同粉末所制造出的粗细不同，影响制作出的食品的口感，且单一的苦荞粉可作出的食品种类较少，混合其他面粉一起制作工序繁琐，故此我们提出一种新的营养苦荞粉的配方。
发明内容
本发明的目的在于提供一种营养苦荞粉的配方，为解决上述技术问题，本发明是通过以下技术方案实现的：
一种营养苦荞粉的配方，包括以下原料：苦荞、青稞、黑小麦、黑豆和玉米，所述苦荞选用苦荞粉，所述青稞选用青稞粉，所述黑小麦选用黑小麦粉，所述黑豆选用黑豆粉，所述玉米选用玉米粉，所述原料的用量为：高原苦荞粉60-80份，青稞粉10-20份，黑小麦粉15-30份，黑豆粉10-20份，玉米粉5-10份。
优选的，所述高原苦荞粉是将高原产的苦荞籽经浸泡、烘干、去壳、粉碎、沉淀、干燥而制成的粉末。
优选的，所述青稞粉是选用西藏产的成熟青稞经去壳、浸泡、磨粉、筛分、干燥而制成的粉末。
优选的，所述黑豆粉是将成熟饱满的黑豆经浸泡、研磨、沉淀、干燥、筛分而制成的粉末。
优选的，所述黑小麦粉是将成熟的黑小麦籽经浸泡、烘干、去壳、粉碎、沉淀、干燥而制成的粉末。
优选的，所述玉米粉是采用成熟的玉米经晒干、脱粒、磨粉、筛分而制成的粉末。
一种营养苦荞粉的配方的制备方法，包括以下制备步骤：
(1)将苦荞粉、青稞粉、黑小麦粉、黑豆粉、玉米粉均匀的混合在一起；
(2)将步骤(1)的混合好的粉末放入磨粉机进行再一次细磨处理；
(3)将经过步骤(2)中磨好的粉末过30目筛即得到所需的营养苦荞粉；
(4)对步骤(3)中的到的营养苦荞粉进行封装，放置干燥处保存。
本发明中各组分的作用机理如下：
苦荞号称"五谷之王"，含有人体七大营养素:蛋白质、脂肪、淀粉、维生素、纤维素、微量元素、生物类黄酮；苦荞粉中丰富的苦荞黄酮可清除沉积在血管壁上的脂质，软化血管，调节血管渗透性；降低血糖及血清胆固醇含量，苦荞粉中的卢丁，可以清除体内自由基，阻断或减轻自由基对细胞和组织的损伤，并用作高血压辅助疗剂；苦荞粉中的膳食纤维可将各种毒素吸附、稀释、包裹，并促其迅速排出体外，所含的硒在人体内与金属结合形成一种不稳定的"金属硒蛋白"复合物，有助于体内有毒物质的排除，素有"净肠草"的美称。
青稞粉成分独特，普遍含有74—78％的支链淀粉，近年西藏自治区农牧科学院培育的新品种青稞25支链淀粉达到或接近100％。支链淀粉含大量凝胶黏液，加热后呈弱碱性，对胃酸过多有抑制作用。对病灶可起到缓解和屏障保护作用。
黑小麦中膳食纤维含量很高，大约是普通浅色小麦的2-3倍。膳食纤维是对人体非常有益的营养物质，其具有润肠通便、防治便秘和肠道疾病的作用；同时还可以降低血清胆固醇，有助于降血压、降血糖，所以在预防心脑血管疾病方面具有积极作用；另外，膳食纤维还具有其他的很多种对人体有益的作用，因此又被誉为"第七营养素"。
黑豆富含异黄酮、花青素。异黄酮是一种植物性雌激素，能有效抑制乳腺癌、前列腺癌和结肠癌，对防治中老年骨质疏松也很有帮助；花青素是很好的抗氧化剂来源，能消除体内的自由基，尤其是在酸性环境如胃中，抗氧化效果更好；黑豆还含有丰富的抗氧化剂──维生素E，能清除体内的自由基，减少皮肤皱纹，达到养颜美容、保持青春的目的。
玉米是世界公认的"黄金作物"，其脂肪、磷元素、维生素B2的含量居谷类食物之首。玉米面中含有亚油酸和维生素E，能使人体内胆固醇水平降低，从而减少动脉硬化的发生。玉米面中含钙、铁质较多，可防止高血压、冠心病。现代医学研究表明，玉米面中有丰富的谷胱甘肽，这是一种抗癌因子，在人体内能与多种外来的化学致癌物质相结合，使其失去毒性，然后通过消化道排出体外。粗磨的玉米面中含有大量的赖氨酸，可抑制肿瘤生长。玉米面还含有微量元素硒。硒能加速人体内氧化物分解，抑制恶性肿瘤。玉米片是新型的方便食品，所用原料是玉米粗粉或细粉，几乎含有玉米面的全部营养成分。
与现有技术相比，本发明的有益效果在于：本发明所得的营养苦荞粉将苦荞粉作为主料，将青稞粉、黑小麦粉、黑豆粉和玉米粉作为辅料混合在一起制作成营养苦荞粉，营养价值更高，且将苦荞粉、青稞粉、黑小麦粉、黑豆粉和玉米粉一起细磨过筛，使得所得的营养苦荞粉制作出的食品口感更加细腻，更加简单方便的制作出更多种类的食品。
具体实施方式
下面将结合本发明实施例中，对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例一：
一种营养苦荞粉的配方由以下重量份的原料制备而成:高原苦荞粉70份，青稞粉15份，黑小麦粉23份，黑豆粉15份，玉米粉8份。
上述营养苦荞粉的制备方法包括以下步骤：
(1)将苦荞粉、青稞粉、黑小麦粉、黑豆粉、玉米粉均匀的混合在一起；
(2)将步骤(1)的混合好的粉末放入磨粉机进行再一次细磨处理；
(3)将经过步骤(2)中磨好的粉末过30目筛即得到所需的营养苦荞粉；
(4)对步骤(3)中的到的营养苦荞粉进行封装，放置干燥处保存。
实施例二：
一种营养苦荞粉的配方所得的营养苦荞粉可制作馒头，其制作方法如下：
1、将营养苦荞粉和1％的酵母混合均匀，加入温水(20℃-28℃)揉面，直到面团表面光滑为止；
2、将面团静置醒发30分钟左右，可根据气温适当缩短(夏季)或延长(冬季)醒发时间；
3、观察面团是否醒发好：
①如面团内形成网状，即醒发好；
②用手指轻按面团，若能轻轻弹起，即醒发好。
4、将醒发好的面团搓揉成馒头形状；
5、蒸锅加水，将馒头放在篦子上，蒸至15-20分钟即可。
实施例三：
一种营养苦荞粉的配方所得的营养苦荞粉可制作饺子，其制作方法如下：
1、将营养苦荞粉加入温水(20℃-28℃)揉面，直到面团表面光滑为止；
2、将面团静置醒发30分钟左右，可根据气温适当缩短(夏季)或延长(冬季)醒发时间；
3、观察面团是否醒发好：
①如面团内形成网状，即醒发好；
②用手指轻按面团，若能轻轻弹起，即醒发好；
4、肉剁碎后加入香油、料酒、酱油、蚝油、葱姜末拌均；韭菜洗净、稍微晾干，切碎加到肉馅中，加适量盐、鸡精，就是美味的馅料。
5、将面团搓成长条，切成小块，把剂子按扁，擀成圆形；
6、取适量馅料，包成饺子；
7、煮锅加水煮开，下饺子，煮到饺子浮起来，再加入少量水煮开，饺子就熟了(大约3-5分钟)。
实施例四：
一种营养苦荞粉的配方所得的营养苦荞粉可制作煎饼，其制作方法如下：
1、适量营养苦荞粉加适量水，打入鸡蛋，加少许葱花，搅拌成面糊即可；
2、不粘锅里放少油，舀两勺面糊进锅里；
3、小火煎到饼可以转动后，翻面继续煎即可。
综上所述，本发明所得的营养苦荞粉，使用方法种类多，且制作简单方便，所得到的食物营养价值高，口感细腻，有利于食用者的身体健康。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节，也不限制该发明仅为所述的具体实施方式。显然，根据本说明书的内容，可作很多的修改和变化。本说明书选取并具体描述这些实施例，是为了更好地解释本发明的原理和实际应用，从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (7)
1.一种营养苦荞粉的配方，包括以下原料：苦荞、青稞、黑小麦、黑豆和玉米，其特征在于：所述苦荞选用苦荞粉，所述青稞选用青稞粉，所述黑小麦选用黑小麦粉，所述黑豆选用黑豆粉，所述玉米选用玉米粉，所述原料的用量为：高原苦荞粉60-80份，青稞粉10-20份，黑小麦粉15-30份，黑豆粉10-20份，玉米粉5-10份。
2.根据权利要求1所述的一种营养苦荞粉的配方，其特征在于：所述高原苦荞粉是将高原产的苦荞籽经浸泡、烘干、去壳、粉碎、沉淀、干燥而制成的粉末。
3.根据权利要求1所述的一种营养苦荞粉的配方，其特征在于：所述青稞粉是选用西藏产的成熟青稞经去壳、浸泡、磨粉、筛分、干燥而制成的粉末。
4.根据权利要求1所述的一种营养苦荞粉的配方，其特征在于：所述黑豆粉是将成熟饱满的黑豆经浸泡、研磨、沉淀、干燥、筛分而制成的粉末。
5.根据权利要求1所述的一种营养苦荞粉的配方，其特征在于：所述黑小麦粉是将成熟的黑小麦籽经浸泡、烘干、去壳、粉碎、沉淀、干燥而制成的粉末。
6.根据权利要求1所述的一种营养苦荞粉的配方，其特征在于：所述玉米粉是采用成熟的玉米经晒干、脱粒、磨粉、筛分而制成的粉末。
7.根据权利要求1所述的一种营养苦荞粉的配方，包括以下制备步骤：
(1)将苦荞粉、青稞粉、黑小麦粉、黑豆粉、玉米粉均匀的混合在一起；
(2)将步骤(1)的混合好的粉末放入磨粉机进行再一次细磨处理；
(3)将经过步骤(2)中磨好的粉末过30目筛即得到所需的营养苦荞粉；
(4)对步骤(3)中的到的营养苦荞粉进行封装，放置干燥处保存。
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