CN113397106A - 一种含稻谷的杂粮全营养食品及其制备方法 - Google Patents
一种含稻谷的杂粮全营养食品及其制备方法 Download PDFInfo
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- CN113397106A CN113397106A CN202110822597.8A CN202110822597A CN113397106A CN 113397106 A CN113397106 A CN 113397106A CN 202110822597 A CN202110822597 A CN 202110822597A CN 113397106 A CN113397106 A CN 113397106A
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- powder
- rice
- flour
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Abstract
本发明公开了一种含稻谷的杂粮全营养食品及其制备方法。涉及食品技术领域。包括以下重量份的原料:玉米粉15~20份、黑米粉15~20份、蚕豆粉15~20份、花生仁粉5~15份、稻谷50~75份、黑芝麻20~25份、灵芝粉5~10份、马铃薯粉5~10份和小麦粉15~20份。本发明营养丰富,既可以全面补充营养,还可以提高机体免疫能力。
Description
技术领域
本发明涉及食品技术领域,更具体的说是涉及一种含稻谷的杂粮全营养食品及其制备方法。
背景技术
五谷杂粮是最具营养价值的食物群,是饮食中的基石,对人体健康有很多好处,主要表现在:预防疾病发、促进人体健康、预防肿瘤发生、助排便清肠、增进大脑技能、助于瘦身塑形等方面。
但是,市售的五谷杂粮产品一方面营养不够全面,另一方面,对稻谷的营养利用不足。
因此,如何提供一种含稻谷的杂粮全营养食品及其制备方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种含稻谷的杂粮全营养食品及其制备方法。通过对稻谷进行膨化处理,再行粉碎研磨,提高蛋白质、可溶性糖和维生素等营养物质的吸收利用率。并通过优化原料配比调节营养含量。
为了实现上述目的,本发明采用如下技术方案:
一种含稻谷的杂粮全营养食品,包括以下重量份的原料:玉米粉15~20份、黑米粉15~20份、蚕豆粉15~20份、花生仁粉5~15份、稻谷50~75份、黑芝麻20~25份、灵芝粉5~10份、马铃薯粉5~10份、甜菊糖苷3~5份、小麦粉15~20份。
优选的:包括以下重量份的原料:玉米粉18份、黑米粉18份、蚕豆粉18份、花生仁粉10份、稻谷粉65份、黑芝麻25份、灵芝粉8份、马铃薯粉8份、甜菊糖苷4份、小麦粉18份。
有益效果在于:本发明原料营养丰富。
玉米粉:含有大量的卵磷脂、亚油酸、谷物醇、维生素E、纤维素等,具有降血压、降血脂、抗动脉硬化、预防肠癌、美容养颜、延缓衰老等多种保健功效,也是糖尿病人的适宜佳品;
黑米粉:含锰、锌、铜等无机盐、维生素C、叶绿素、花青素、胡萝卜素及强心甙等特殊成分,具有开胃益中,健脾暖肝,明目活血,滑涩补精之功,对于少年白发、妇女产后虚弱,病后体虚以及贫血、肾虚均有很好的补养作用;
蚕豆粉:富含植物凝血素、蛋白质、膳食纤维;
花生仁粉:富含亚油酸等人体必需的不饱和脂肪酸,特别有利于人体的吸收和消化作用,促进生长发育,降解胆固醇,预防高血压和动脉粥状硬化具有重要作用。花生蛋白质的氨基酸较完全,其含量高于动物蛋白,且不含胆固醇,是优质植物蛋白;
稻谷粉:含有丰富的蛋白质,多种维生素,利于营养均衡;
黑芝麻:含有大量的脂肪和蛋白质,还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。有健胃、保肝、促进红细胞生长的作用及乌发、美容等功效;
灵芝粉:富含灵芝多糖、灵芝酸、腺苷以及10多种碱、油酸、纤维素、氨基酸、微量元素等,其应用范围非常广泛,对心、肺、肝、脾、肾脏等均有医疗作用;
马铃薯粉:含有大量的维生素,这种维生素含量比胡萝卜和白菜要高很多;降低血糖,辅助治疗糖尿病;
小麦粉:富含蛋白质、淀粉、脂肪、维生素和无机盐。
本发明各原料具有协同作用,工艺简单利于营养吸收,同时,无防腐剂,冲泡方便,便于携带,适于各年龄段人群服用。
一种含稻谷的杂粮全营养食品的制备方法,包括以下步骤:
1)取稻谷清水中浸泡后,脱水干燥,膨化处理,经研磨粉碎并过筛得到稻谷粉备用;
2)将稻谷粉和玉米粉、黑米粉、蚕豆粉、花生仁粉、黑芝麻、灵芝粉、马铃薯粉和小麦粉混合,匀速搅拌即得。
有益效果在于:通过将稻谷浸泡、干燥和膨化处理提高其营养的利用率,并利于进一步的研磨粉碎。
优选的:步骤1)稻谷和清水的质量体积比为1kg:5~10L。
优选的:步骤1)浸泡的温度为50~65℃,时间为10~15h。
有益效果在于:经浸泡加工,水稻膨胀,便于进一步的膨化处理工艺。
优选的:步骤1)脱水干燥至含水量≤10%。
优选的:步骤1)膨化处理:130~180℃温度下膨化10~15min。
优选的:步骤1)过筛为150~200目筛。
有益效果在于:经过过筛,便于冲泡。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种含稻谷的杂粮全营养食品及其制备方法,取得的技术效果为本发明无防腐剂,纯天然,营养丰富,对于补充营养和提高人体免疫力具有显著功效。
具体实施方式
下面将结合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。
本发明实施例公开了一种含稻谷的杂粮全营养食品及其制备方法。
实施例1
一种含稻谷的杂粮全营养食品,包括以下原料:玉米粉15g、黑米粉15g、蚕豆粉15g、花生仁粉5g、稻谷50g、黑芝麻20g、灵芝粉5g、马铃薯粉5g、甜菊糖苷3g、小麦粉15g。
一种含稻谷的杂粮全营养食品的制备方法,包括以下步骤:
1)取稻谷清水中浸泡后,脱水干燥,膨化处理,经研磨粉碎并过筛得到稻谷粉备用;
2)将稻谷粉和玉米粉、黑米粉、蚕豆粉、花生仁粉、黑芝麻、灵芝粉、马铃薯粉和小麦粉混合,匀速搅拌即得。
为进一步优化技术方案:步骤1)稻谷和清水的质量体积比为1kg:5L。
为进一步优化技术方案:步骤1)浸泡的温度为50℃,时间为10~15h。
为进一步优化技术方案:步骤1)脱水干燥至含水量≤10%。
为进一步优化技术方案:步骤1)膨化处理:130℃温度下膨化10min。
为进一步优化技术方案:步骤1)过筛为150目筛。
实施例2
一种含稻谷的杂粮全营养食品,包括以下原料:玉米粉18g、黑米粉18g、蚕豆粉18g、花生仁粉10g、稻谷粉65g、黑芝麻25g、灵芝粉8g、马铃薯粉8g、甜菊糖苷4g、小麦粉18g。
一种含稻谷的杂粮全营养食品的制备方法,包括以下步骤:
1)取稻谷清水中浸泡后,脱水干燥,膨化处理,经研磨粉碎并过筛得到稻谷粉备用;
2)将稻谷粉和玉米粉、黑米粉、蚕豆粉、花生仁粉、黑芝麻、灵芝粉、马铃薯粉和小麦粉混合,匀速搅拌即得。
为进一步优化技术方案:步骤1)稻谷和清水的质量体积比为1kg:8L。
为进一步优化技术方案:步骤1)浸泡的温度为55℃,时间为12h。
为进一步优化技术方案:步骤1)脱水干燥至含水量≤10%。
为进一步优化技术方案:步骤1)膨化处理:150℃温度下膨化12min。
为进一步优化技术方案:步骤1)过筛为180目筛。
实施例3
一种含稻谷的杂粮全营养食品,包括以下原料:玉米粉20g、黑米粉20g、蚕豆粉20g、花生仁粉15g、稻谷75g、黑芝麻25g、灵芝粉10g、马铃薯粉10g、甜菊糖苷5g、小麦粉20g。
一种含稻谷的杂粮全营养食品的制备方法,包括以下步骤:
1)取稻谷清水中浸泡后,脱水干燥,膨化处理,经研磨粉碎并过筛得到稻谷粉备用;
2)将稻谷粉和玉米粉、黑米粉、蚕豆粉、花生仁粉、黑芝麻、灵芝粉、马铃薯粉和小麦粉混合,匀速搅拌即得。
为进一步优化技术方案:步骤1)稻谷和清水的质量体积比为1kg:10L。
为进一步优化技术方案:步骤1)浸泡的温度为65℃,时间为15h。
为进一步优化技术方案:步骤1)脱水干燥至含水量≤10%。
为进一步优化技术方案:步骤1)膨化处理:180℃温度下膨化15min。
为进一步优化技术方案:步骤1)过筛为200目筛。
对比试验
营养检测:
对实施例制备的含稻谷的杂粮全营养食品作为实验组进行检测(取均值,g/100g),营养指标见下表1:
对比例1:某市售杂粮粉(成分包括黑芝麻、核桃、荞麦、黑米、黄豆、燕麦、蚕豆、玉米)。
表1
分组 | 蛋白质 | 膳食纤维 | 脂肪 | 碳水化合物 |
实验组 | 24.8 | 4.6 | 5 | 63 |
对比例1 | 20.1 | 3.3 | 8 | 60.7 |
可以看出,本发明实施例在蛋白质、膳食纤维和碳水化合物方面含量优于对比例,同时,脂肪含量更低。
感官实验:
将健康(无器质性病变)志愿者分为2组,每组20人,分别服用实施例、对比例1的产品,服用60天后,对亚健康症状进行汇总反馈,食用实施例制备的含稻谷的杂粮全营养食品组,明显改善了睡眠质量,精力更为充沛。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (8)
1.一种含稻谷的杂粮全营养食品,其特征在于,包括以下重量份的原料:玉米粉15~20份、黑米粉15~20份、蚕豆粉15~20份、花生仁粉5~15份、稻谷50~75份、黑芝麻20~25份、灵芝粉5~10份、马铃薯粉5~10份、甜菊糖苷3~5份、小麦粉15~20份。
2.根据权利要求1所述的一种含稻谷的杂粮全营养食品,其特征在于,包括以下重量份的原料:玉米粉18份、黑米粉18份、蚕豆粉18份、花生仁粉10份、稻谷粉65份、黑芝麻25份、灵芝粉8份、马铃薯粉8份、甜菊糖苷4份、小麦粉18份。
3.一种含稻谷的杂粮全营养食品的制备方法,其特征在于,包括以下步骤:
1)取稻谷清水中浸泡后,脱水干燥,膨化处理,经研磨粉碎并过筛得到稻谷粉备用;
2)将稻谷粉和玉米粉、黑米粉、蚕豆粉、花生仁粉、黑芝麻、灵芝粉、马铃薯粉、甜菊糖苷和小麦粉混合,匀速搅拌即得。
4.如权利要求3所述的一种含稻谷的杂粮全营养食品的制备方法,其特征在于,步骤1)所述稻谷和清水的质量体积比为1kg:5~10L。
5.如权利要求3所述的一种含稻谷的杂粮全营养食品的制备方法,其特征在于,步骤1)所述浸泡的温度为50~65℃,时间为10~15h。
6.如权利要求3所述的一种含稻谷的杂粮全营养食品的制备方法,其特征在于,步骤1)所述脱水干燥至含水量≤10%。
7.如权利要求3所述的一种含稻谷的杂粮全营养食品的制备方法,其特征在于,步骤1)所述膨化处理:130~180℃温度下膨化10~15min。
8.如权利要求3所述的一种含稻谷的杂粮全营养食品的制备方法,其特征在于,步骤1)所述过筛为150~200目筛。
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