CN112167523A - 一种葛根面条及其制备方法 - Google Patents
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Classifications
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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
- 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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Abstract
本发明公开了一种葛根面条及其制备方法,其由麦芯粉以及主要活性成分为葛根淀粉的辅料制备而成。本发明通过在葛根淀粉中加入具有清热祛火、升阳止血、外感头痛、补肾健脾、清火明目、排毒养颜等功效的葛根淀粉,葛根还能加强肝脏解毒功能,防止肝脏因酒精中毒而受到损伤,长期食用该面条有利于降血压、血脂、胆固醇,可以达到延年益寿的效果,而且该葛根面条的口感细腻、劲道,营养丰富,长期食用无副作用。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种葛根面条及其制备方法。
背景技术
葛根为野葛或甘葛藤(习称“粉葛”)的根。葛根中含有异黄酮成分葛根素、葛根素木糖甙、大豆黄酮、大豆黄酮甙及β-谷甾醇、花生酸,还含有多量淀粉(新鲜葛根中淀粉含量为19~20%)。现代医学证明,葛根具有明显的解热作用,可收缩或舒张平滑肌;还具有扩张冠状动脉血管和脑血管、增加冠状动脉血流量和脑血流量、降低心肌耗氧量、增加氧供应以及降低血压、降血糖和解除肠管痉挛等作用。因此,常食葛根有利于提高人体抗病能力。
发明内容
本发明的目的是提供一种葛根面条,长期食用该葛根面条具有降血压、血脂、胆固醇的效果。
一种葛根面条,其由麦芯粉以及主要活性成分为葛根淀粉的辅料制备而成。
优选地,所述制备所述葛根面条的原料包括以下重量份数的组分:麦芯粉,65-75重量份、葛根淀粉25-35重量份。
本发明的葛根面条采用麦芯粉和葛根淀粉加工制备而成,麦芯粉中灰分更低、面筋质量更高,采用麦芯粉制备而成的制品晶莹爽滑,口感劲道,麦香浓郁,营养丰富,久煮不烂,不混汤。
优选地,所述辅料还包括芡实粉1-3重量份、沙棘粉0.8-1.5重量份和山楂份1-2重量份。本发明的葛根面条中还添加有芡实粉、沙棘粉和山楂粉。芡实具有补脾生血的功效,还能防老抗衰,沙棘有调节肠道菌群的作用,山楂开胃,上述几种组分与葛根粉配合能够进一步丰富面条的营养成分,以及改善面条的口感,保健效果更好。本发明实施例中的芡实粉、沙棘粉和山楂粉均为市购,
本发明还提供了上述葛根面条的制备方法,包括以下步骤:
1)取辅料、麦芯粉和碳酸氢钠,混合均匀后加入纯净水,搅拌混合15-30min;
2)常温下醒发0.5-1.5h,然后进行压延、干燥和切条,即得所述葛根面。
优选地,所述葛根淀粉采用以下方法制备得到:鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加水磨浆并过滤渣浆,将得到的葛根沉淀低温烘干,得葛根淀粉。
优选地,将所述葛根沉淀在35-45℃下低温干燥4-6h得葛根淀粉,所述葛根淀粉的含水量小于14%。
优选地,所述碳酸氢钠的用量为所述麦芯粉和辅料的质量总和的1%-1.2%-1.2%;纯净水的添加量为所述麦芯粉和辅料的质量总和的12%-18%。
优选地,压延时的压制时间为,压延后面片的厚度为0.8-1mm。
优选地,面条烘干的条件为:温度为30℃、湿度为60%;所述面条的含水量为10%-13%。
本发明的有益效果体现在:
本发明通过在葛根淀粉中加入具有清热祛火、升阳止血、外感头痛、补肾健脾、清火明目、排毒养颜等功效的葛根淀粉,葛根还能加强肝脏解毒功能,防止肝脏因酒精中毒而受到损伤,长期食用该面条有利于降血压、血脂、胆固醇,可以达到延年益寿的效果,而且该葛根面条的口感细腻、劲道,营养丰富,长期食用无副作用。
具体实施方式
下面将对本发明技术方案的实施例进行详细的描述。以下实施例仅用于更加清楚地说明本发明的技术方案,因此只作为示例,而不能以此来限制本发明的保护范围。
需要注意的是,除非另有说明,本申请使用的技术术语或者科学术语应当为本发明所属领域技术人员所理解的通常意义。
本发明实施例提供一种在麦芯粉中添加葛根淀粉制备而得的葛根茶,其中葛根可以是粉葛或野葛,优选无腐烂、无蛀虫、无氧化、条形规整的野葛或粉葛。
实施例1
本实施例提供一种葛根面条的制备方法,包括以下步骤:
1)鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加1-2倍于葛根质量的水磨浆,过滤渣浆,在40℃下将得到的葛根沉淀低温烘干5h,得含水量为13%的葛根淀粉;
2)按比例称取葛根淀粉30重量份、麦芯粉70重量份和碳酸氢钠1重量份,混合均匀后加入纯净水15重量份,常温下搅拌混合20min;
3)常温下醒发1h,然后进行压延成厚度为0.8mm的面皮,在温度为30℃、湿度为60%的条件下烘干至含水量为12%,切条,即得面条成品。
实施例2
本实施例提供一种葛根面条的制备方法,包括以下步骤:
1)鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加1-2倍于葛根质量的水磨浆,过滤渣浆,在45℃下将得到的葛根沉淀低温烘干4h,得含水量为12%的葛根淀粉;
2)按比例称取葛根淀粉30重量份、麦芯粉70重量份和碳酸氢钠1重量份,混合均匀后加入纯净水15重量份,常温下搅拌混合30min;
3)常温下醒发1.5h,然后进行压延成厚度为0.8mm的面皮,在温度为30℃、湿度为60%的条件下烘干至含水量为10%,切条,即得面条成品。
实施例3
本实施例提供一种葛根面条的制备方法,包括以下步骤:
1)鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加1-2倍于葛根质量的水磨浆,过滤渣浆,在35℃下将得到的葛根沉淀低温烘干6h,得含水量为12%的葛根淀粉;
2)按比例称取葛根淀粉30重量份、麦芯粉70重量份、芡实粉2重量份、沙棘粉1重量份、山楂粉1.5重量份和碳酸氢钠1重量份,混合均匀后加入纯净水15重量份,常温下搅拌混合20min;
3)常温下醒发1h,然后进行压延成厚度为0.8mm的面,在温度为30℃、湿度为60%的条件下烘干至含水量为10%,切条,即得面条成品。
实施例4
本实施例提供一种葛根面条的制备方法,包括以下步骤:
1)鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加1-2倍于葛根质量的水磨浆,过滤渣浆,在35℃下将得到的葛根沉淀低温烘干6h,得含水量为12%的葛根淀粉;
2)按比例称取葛根淀粉30重量份、麦芯粉70重量份、芡实粉1.5重量份、沙棘粉1.5重量份、山楂粉1重量份和碳酸氢钠1重量份,混合均匀后加入纯净水15重量份,常温下搅拌混合20min;
3)常温下醒发1h,然后进行压延成厚度为0.8mm的面,在温度为30℃、湿度为60%的条件下烘干至含水量为10%,切条,即得面条成品。
对比例
其与实施例3的区别在于,不添加葛根粉。
为了了解本发明的葛根面条的降低胆固醇和甘油三酯的效果,还对本发明的实施例以及对比例制备得到的葛根面条的效果进行了测试。
征集血脂、胆固醇长期过高的志愿者50名,期限为1个月,测试期间各组志愿者分别以本发明的面条作为三餐的主食,并统计面条口感,汇总测试结果,如表1所示。
表1各组面条食用口感及肥胖改善效果
从上表可以看出,本发明的实施例的葛根面条有利于降血压、血脂、胆固醇,而且该葛根面条的口感细腻、劲道,营养丰富,长期食用无副作用。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围,其均应涵盖在本发明的权利要求和说明书的范围当中。
Claims (9)
1.一种葛根面条,其特征在于,其由麦芯粉以及主要活性成分为葛根淀粉的辅料制备而成。
2.根据权利要求1所述的葛根面条,其特征在于,所述制备所述葛根面条的原料包括以下重量份数的组分:麦芯粉65-75重量份、葛根淀粉25-35重量份。
3.根据权利要求2所述的葛根面条,其特征在于,所述辅料还包括芡实粉1-3重量份、沙棘粉0.8-1.5重量份和山楂份1-2重量份。
4.权利要求1-3任意一项所述的葛根面条的制备方法,其特征在于,包括以下步骤:
1)取辅料、麦芯粉和碳酸氢钠,混合均匀后加入纯净水,搅拌混合15-30min;
2)常温下醒发0.5-1.5h,然后进行压延、干燥和切条,即得所述葛根面。
5.根据权利要求4所述的制备方法,其特征在于,所述葛根淀粉采用以下方法制备得到:鲜葛根洗净、去除葛根头尾和韧皮部,风干脱水,加水磨浆并过滤渣浆,将得到的葛根沉淀低温烘干,得葛根淀粉。
6.根据权利要求4所述的制备方法,其特征在于,将所述葛根沉淀在35-45℃下低温干燥4-6h得葛根淀粉,所述葛根淀粉的含水量小于14%。
7.根据权利要求4所述的制备方法,其特征在于,所述碳酸氢钠的用量为所述麦芯粉和辅料的质量总和的1%-1.2%;纯净水的添加量为所述麦芯粉和辅料的质量总和的12%-18%。
8.根据权利要求4所述的制备方法,其特征在于,压延时的压制时间为,压延后面片的厚度为0.8-1mm。
9.根据权利要求4所述的制备方法,其特征在于,面条烘干的条件为:温度为30℃、湿度为60%;所述面条的含水量为10%-13%。
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