CN112244207A - 一种绿色蔬菜面制食品及其制备方法 - Google Patents
一种绿色蔬菜面制食品及其制备方法 Download PDFInfo
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Abstract
本发明提供一种绿色蔬菜面制食品，各组分以重量份计，包括面粉或米粉85‑100份、浆体25‑35份、食盐0.1‑0.8份、食用油2‑5份、食用碱0.2‑2份、羧甲基纤维素0.1‑0.3份、磷酸酯淀粉3‑5份；本发明营养丰富、健康美味，既有速食食品快速食用的优点，又克服了速食食品无营养的缺点。
Description
技术领域
本发明涉及一种绿色蔬菜面制食品及其制备方法。
背景技术
随着人们生活节奏的加快和生活水平的提高，对饮食的要求也提高，而且饮食结构不合理的问题日趋突出，小孩挑食不吃蔬菜等问题越来越多，面食自古就是北方人的主食，市场上的面条也是多种多样，既有普通的挂面，又有满足人们快节奏生活的速食面；但是市场上的面条大多配方单一，多以白面为主，不仅不能满足人们对口味的要求，而且营养成分单一，甚至有厂家会在产品中加入大量的化学成分来增加面条的口感，使用防腐剂提高面条的保质期，长时间的食用会给消费者的身体带来不良影响。
发明内容
本发明的发明目的在于克服背景技术中所描述的缺陷，提供一种营养丰富、健康美味、可速食的绿色蔬菜面制食品及其制备方法。
一种绿色蔬菜面制食品，各组分以重量份计，包括面粉或米粉85-100份、浆体25-35份、食盐0.1-0.8份、食用油2-5份、食用碱0.2-2份、羧甲基纤维素0.1-0.3份、磷酸酯淀粉3-5份。
根据上述绿色蔬菜面制食品，所述绿色蔬菜面制食品包括面粉或米粉100份、浆体35份、食盐0.8份、食用油2份、食用碱0.6份、羧甲基纤维素0.2份、磷酸酯淀粉4份。
所述浆体为冬瓜浆体、南瓜浆体或红薯梗浆体。
所述冬瓜浆体的加工方式为，在冬瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的冬瓜果实；冬瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的冬瓜浆体；冬瓜包括果肉、瓤和籽，含有丰富的的蛋白质、碳水化合物、维生素以及矿质元素等营养成分，冬瓜不含脂肪，膳食纤维高达0.8%，营养丰富而且结构合理，营养质量指数计算表明，冬瓜为有益健康的优质食物。
所述南瓜浆体的加工方式为，在南瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的南瓜果实；南瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的南瓜浆体，南瓜中含有丰富的多糖、氨基酸、活性蛋白类胡萝卜素及多种微量元素，具有较高的食用价值，而且有着不可忽视的食疗作用。
所述红薯梗浆体的加工方式为，在红薯梗生长季节期间，人工摘选幼嫩、新鲜、无虫害、无斑点、色泽正常、饱满的红薯梗；红薯梗经过清洗后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的红薯梗浆体，红薯茎尖含有丰富的蛋白质、胡萝卜素、维生素、铁和钙质。
所述营养配料包括生物蛋、奶昔、绿色蔬菜、维生素、绿色果实、药材中的至少一种，根据营养级别选择不同配料种类对应添加不同的比例。
所述生物蛋包括鸡蛋5-10份、鹌鹑蛋2-8份、鸭蛋6-12份中的至少一种；奶昔4-8份；绿色蔬菜包括菠菜1-8份、韭菜1-6份、茴香1-6份中的至少一种；维生素包括维生素C：0.5-3份、维生素D：0.5-2份中的至少一种；绿色果实包括芝麻粉2-4份、玉米粉10-20份、黄豆7-15份、水果泥2-15份中的至少一种；药材包括山药2-6份、栌兰1-4份、枸杞1-2份、酢浆1-2份中的至少一种。
一种绿色蔬菜面制食品的制备方法，所述制备方法包括以下步骤：
1）按照权利要求4-6的方式制备浆体，将制备好的浆体按一定比例逐渐加入面粉或米粉搅拌均匀，制成主要食材原料；
2）向制好的主要食材原料中添加一定量的食盐、食用油、食用碱、羧甲基纤维素、磷酸酯淀粉进行和面，制成面团；
3）将制成的面团分为两份，一份为表皮面团，另一份为夹心面团，在夹心面团中加入纤维或营养配料，营养配料和面团之间的比重为5-20%，纤维和面团的比重为10-25%，然后进行均匀合面；
4）将表皮面团与夹心面团放置20min-60min醒好，分别将醒好的表皮面团和夹心面团通过擀面机或者手工擀开至擀薄成表皮面皮和夹心面皮，在夹心面皮的表面加适量的开水或油进行湿润浇烫，将湿润浇烫后的夹心面皮放于表皮面皮之间叠放在一起，再使用擀面机或者手工擀开的方式擀薄后制成面皮；
5）使用面条机将步骤4）中制好的面皮制成面条，通过晒干或者烘干或者风干的方式进行脱水；
6）将面条放入100-110℃低温蒸箱中蒸5-8min，再放入120-160℃高温蒸箱中蒸8-15min；
7）将蒸好的面条通风冷却20-40min，再经过烘箱逐步烘干，烘干后的面条含水率不大于6%，冷却后得到常温熟食面。
本发明的有益效果：本发明在面条制作原料中加入多种蔬菜、杂粮、蛋类、维生素和药材，将蔬菜、杂粮、蛋类、维生素和药材中的营养成分完全融入到面条之中，使面条中含有人体中所需的多种营养成分，将主食与杂粮、蔬菜、维生素、蛋类等融合在一块，在吃主食时亦能补充杂粮中的铁、镁、锌、硒等微量元素及蔬菜中矿物质、维生素和纤维，药材中的药用物质既具有营养价值，又可防病治病、强身健体、延年益寿，本发明在制作时将植物中的杂质和粗纤维剔除，使面食口感光滑、鲜嫩、柔软、蓬松，加入适量的调味料，以提高面条的味觉感受，使制成的熟食面在加热后即可食用，既有速食食品快速食用的优点，又克服了速食食品无营养的缺点。
具体实施例
下面将结合本发明实施例对本发明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做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种绿色蔬菜面制食品，各组分以重量份计，包括面粉或米粉100份、浆体35份、食盐0.8份、食用油2份、食用碱0.6份、羧甲基纤维素0.2份、磷酸酯淀粉4份。
所述浆体为冬瓜浆体，在冬瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的冬瓜果实；冬瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的冬瓜浆体；冬瓜包括果肉、瓤和籽，含有丰富的的蛋白质、碳水化合物、维生素以及矿质元素等营养成分，冬瓜不含脂肪，膳食纤维高达0.8%，营养丰富而且结构合理，营养质量指数计算表明，冬瓜为有益健康的优质食物。
所述营养配料包括生物蛋、奶昔、绿色蔬菜、维生素、绿色果实、药材中的至少一种，根据营养级别选择不同配料种类对应添加不同的比例。
所述生物蛋包括鸡蛋5-10份、鹌鹑蛋2-8份、鸭蛋6-12份中的至少一种；奶昔4-8份；绿色蔬菜包括菠菜1-8份、韭菜1-6份、茴香1-6份中的至少一种；维生素包括维生素C：0.5-3份、维生素D：0.5-2份中的至少一种；绿色果实包括芝麻粉2-4份、玉米粉10-20份、黄豆7-15份、水果泥2-15份中的至少一种；药材包括山药2-6份、栌兰1-4份、枸杞1-2份、酢浆1-2份中的至少一种。
实施例2
本实施例与实施例1相同之处不再赘述，不同之处在于：
所述浆体为南瓜浆体，在南瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的南瓜果实；南瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的南瓜浆体，南瓜中含有丰富的多糖、氨基酸、活性蛋白类胡萝卜素及多种微量元素，具有较高的食用价值，而且有着不可忽视的食疗作用。
实施例3
本实施例与实施例1相同之处不再赘述，不同之处在于：
所述浆体为红薯梗浆体，在红薯梗生长季节期间，人工摘选幼嫩、新鲜、无虫害、无斑点、色泽正常、饱满的红薯梗；红薯梗经过清洗后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的红薯梗浆体，红薯茎尖含有丰富的蛋白质、胡萝卜素、维生素、铁和钙质。
本发明在面条制作原料中加入多种蔬菜、杂粮、蛋类、维生素和药材，将蔬菜、杂粮、蛋类、维生素和药材中的营养成分完全融入到面条之中，使面条中含有人体中所需的多种营养成分，将主食与杂粮、蔬菜、维生素、蛋类等融合在一块，在吃主食时亦能补充杂粮中的铁、镁、锌、硒等微量元素及蔬菜中矿物质、维生素和纤维，药材中的药用物质既具有营养价值，又可防病治病、强身健体、延年益寿，本发明在制作时将植物中的杂质和粗纤维剔除，使面食口感光滑、鲜嫩、柔软、蓬松，加入适量的调味料，以提高面条的味觉感受，使制成的熟食面在加热后即可食用，既有速食食品快速食用的优点，又克服了速食食品无营养的缺点。
以上营养配料种类可以根据营养价值科学增加，并且营养配料的比例根据营养成分科学调制，不限制在本发明的保护范围之内。
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，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (9)
1.一种绿色蔬菜面制食品，其特征在于：各组分以重量份计，包括面粉或米粉85-100份、浆体25-35份、食盐0.1-0.8份、食用油2-5份、食用碱0.2-2份、羧甲基纤维素0.1-0.3份、磷酸酯淀粉3-5份。
2.根据权利要求1所述绿色蔬菜面制食品，其特征在于：所述绿色蔬菜面制食品包括面粉或米粉100份、浆体35份、食盐0.8份、食用油2份、食用碱0.6份、羧甲基纤维素0.2份、磷酸酯淀粉4份。
3.根据权利要求1-2任一项所述绿色蔬菜面制食品，其特征在于：所述浆体为冬瓜浆体、南瓜浆体或红薯梗浆体。
4.根据权利要求3所述绿色蔬菜面制食品，其特征在于：所述冬瓜浆体的加工方式为，在冬瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的冬瓜果实；冬瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的冬瓜浆体。
5.根据权利要求3所述绿色蔬菜面制食品，其特征在于：所述南瓜浆体的加工方式为，在南瓜生长季节期间，人工摘选新鲜、无虫害、色泽正常、饱满的南瓜果实；南瓜经过清洗、去皮后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的南瓜浆体。
6.根据权利要求3所述绿色蔬菜面制食品，其特征在于：所述红薯梗浆体的加工方式为，在红薯梗生长季节期间，人工摘选幼嫩、新鲜、无虫害、无斑点、色泽正常、饱满的红薯梗；红薯梗经过清洗后，由榨汁机破碎成浆体态，剔除其中含有的杂质和粗纤维，加入营养配料进行均匀混合，混合后制成含水率为60%-90%的红薯梗浆体。
7.根据权利要求4-6任一项所述绿色蔬菜面制食品，其特征在于：所述营养配料包括生物蛋、奶昔、绿色蔬菜、维生素、绿色果实、药材中的至少一种，根据营养级别选择不同配料种类对应添加不同的比例。
8.根据权利要求7所述绿色蔬菜面制食品，其特征在于：所述生物蛋包括鸡蛋5-10份、鹌鹑蛋2-8份、鸭蛋6-12份中的至少一种；奶昔4-8份；绿色蔬菜包括菠菜1-8份、韭菜1-6份、茴香1-6份中的至少一种；维生素包括维生素C：0.5-3份、维生素D：0.5-2份中的至少一种；绿色果实包括芝麻粉2-4份、玉米粉10-20份、黄豆7-15份、水果泥2-15份中的至少一种；药材包括山药2-6份、栌兰1-4份、枸杞1-2份、酢浆1-2份中的至少一种。
9.一种绿色蔬菜面制食品的制备方法，其特征在于：所述制备方法包括以下步骤：
1）按照权利要求4-6的方式制备浆体，将制备好的浆体按一定比例逐渐加入面粉或米粉搅拌均匀，制成主要食材原料；
2）向制好的主要食材原料中添加一定量的食盐、食用油、食用碱、羧甲基纤维素、磷酸酯淀粉进行和面，制成面团；
3）将制成的面团分为两份，一份为表皮面团，另一份为夹心面团，在夹心面团中加入纤维或营养配料，营养配料和面团之间的比重为5-20%，纤维和面团的比重为10-25%，然后进行均匀合面；
4）将表皮面团与夹心面团放置20min-60min醒好，分别将醒好的表皮面团和夹心面团通过擀面机或者手工擀开至擀薄成表皮面皮和夹心面皮，在夹心面皮的表面加适量的开水或油进行湿润浇烫，将湿润浇烫后的夹心面皮放于表皮面皮之间叠放在一起，再使用擀面机或者手工擀开的方式擀薄后制成面皮；
5）使用面条机将步骤4）中制好的面皮制成面条，通过晒干或者烘干或者风干的方式进行脱水；
6）将面条放入100-110℃低温蒸箱中蒸5-8min，再放入120-160℃高温蒸箱中蒸8-15min；
7）将蒸好的面条通风冷却20-40min，再经过烘箱逐步烘干，烘干后的面条含水率不大于6%，冷却后得到常温熟食面。
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