CN113575840A - 一种黑青稞稳糖主食面粉及其制作方法 - Google Patents
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Abstract
本发明公开的一种黑青稞稳糖主食面粉及其制作方法，包括黑青稞粉500‑1000g、黑青稞麸皮粉10‑50g、黑青稞萌芽粉20‑80g、小麦粉100‑300g、谷原粉50‑200g、鹰嘴豆粉20‑60g、藜麦粉30‑70g、苦荞粉15‑55g、燕麦20‑45g、薏仁米20‑80g。本发明属于食品加工技术领域，具体是一种清肠排毒，增加饱腹感，增强人体抗氧化能力，延缓衰老，加快肠道蠕动，降低血糖，调节血脂的黑青稞稳糖主食面粉。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种黑青稞稳糖主食面粉及其制作方法。
背景技术
血糖高的病人白面大米玉米这些常吃的食物几乎都不能吃饱，只能吃七八成饱。即使七八成饱，血糖也是高的。糖尿病人进食的痛苦大于症状的难受，日渐消瘦，并发病日益增多，给患者精神极大压抑，他们几乎成为的中国另外一大吃不饱，不敢吃的人群，这已是一个严重的问题。
黑糯青稞中含的蛋白质、维生素E、膳食纤维、氨基酸及钙、铁、硒、锌等多种微量元素，其综合指标均比黄大麦、燕麦、小麦、玉米、水稻、谷子等作物高，特别是高含量的β-葡聚糖、生物黄酮及膳食纤维对降低血脂、维持血糖平衡、抑制胆固醇的吸收和减少心血管疾病的发生具有显著的效果，是开发营养保健型绿色杂粮产品的良好资源，也是当今中外食品工业界和医学界公认的食疗佳品。
因此提供一种具有稳定血糖作用并解决糖尿病人吃饭和营养的面粉。
发明内容
针对上述情况，为克服现有技术的缺陷，本发明提供一种黑青稞稳糖主食面粉及其制作方法，清肠排毒，增加饱腹感，增强人体抗氧化能力，延缓衰老，加快肠道蠕动，降低血糖，调节血脂。
本发明采用的技术方案如下：一种黑青稞稳糖主食面粉，包括如下重量的组分：黑青稞粉500-1000g、黑青稞麸皮粉10-50g、黑青稞萌芽粉20-80g、小麦粉100-300g、谷原粉50-200g、鹰嘴豆粉20-60g、藜麦粉30-70g、苦荞粉15-55g、燕麦20-45g、薏仁米20-80g。
进一步地，一种黑青稞稳糖主食面粉，包括如下重量的组分：黑青稞粉600-800g、黑青稞麸皮粉20-25g、黑青稞萌芽粉40-60g、小麦粉150-220g、谷原粉80-120g、鹰嘴豆粉40-55g、藜麦粉40-60g、苦荞粉20-40g、燕麦30-40g、薏仁米30-65g。
进一步地，一种黑青稞稳糖主食面粉，包括如下重量的组分：包括黑青稞粉670g、黑青稞麸皮粉21g、黑青稞萌芽粉50g、小麦粉210g、谷原粉102g、鹰嘴豆粉50g、藜麦粉50g、苦荞粉35g、燕麦35g、薏仁米50g。
本发明还公开了一种黑青稞稳糖主食面粉的制作方法，包括如下步骤：
(1)按照重量份称取各原料；
(2)将鹰嘴豆粉、藜麦粉、苦荞粉、燕麦和薏仁米一起放入炒锅中翻炒至炒熟，用纱网分离出燕麦和薏仁米，加入小麦粉和谷原粉继续翻炒至熟后，得炒熟粉，备用；
(3)浆步骤1的薏仁米加入适量水中，文火煎煮1-2小时，过滤得煎煮液，将黑青稞粉、黑青稞麸皮粉和黑青稞萌芽粉放入煎煮液中，加热至煮沸，打成杂粮浆；
(4)将步骤3中过滤出的薏仁米和步骤2中的燕麦一同放入适量水中，大火煮沸后，文火慢煮20-30分钟，将剩余物质破碎打浆，得混合浆；
(5)将步骤3的杂粮浆与步骤4的混合浆混合，搅拌均匀后喷雾干燥，得干燥粉；
(6)将步骤1的炒熟粉与步骤5的干燥粉以及其它剩余成分混合均匀，灭菌，即可。
采用上述结构后，本发明有益效果如下：本发明一种黑青稞稳糖主食面粉及其制作方法，清肠排毒，增加饱腹感，有利于吸收铁、钙、磷、锌、硒等矿物质。而其中的硒能增强人体抗氧化能力，延缓衰老，保留了大量的维生素、矿物质、膳食纤维、蛋白质等多种营养物质，且能量较低，能够加快肠道蠕动，降低血糖，调节血脂。
具体实施方式
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。
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。
实施例1
本发明一种黑青稞稳糖主食面粉，包括如下重量的组分：包括黑青稞粉670g、黑青稞麸皮粉21g、黑青稞萌芽粉50g、小麦粉210g、谷原粉102g、鹰嘴豆粉50g、藜麦粉50g、苦荞粉35g、燕麦35g、薏仁米50g。
本发明一种黑青稞稳糖主食面粉的制作方法，包括如下步骤：
(1)按照重量份称取各原料；
(2)将鹰嘴豆粉、藜麦粉、苦荞粉、燕麦和薏仁米一起放入炒锅中翻炒至炒熟，用纱网分离出燕麦和薏仁米，加入小麦粉和谷原粉继续翻炒至熟后，得炒熟粉，备用；
(3)浆步骤1的薏仁米加入适量水中，文火煎煮1-2小时，过滤得煎煮液，将黑青稞粉、黑青稞麸皮粉和黑青稞萌芽粉放入煎煮液中，加热至煮沸，打成杂粮浆；
(4)将步骤3中过滤出的薏仁米和步骤2中的燕麦一同放入适量水中，大火煮沸后，文火慢煮20-30分钟，将剩余物质破碎打浆，得混合浆；
(5)将步骤3的杂粮浆与步骤4的混合浆混合，搅拌均匀后喷雾干燥，得干燥粉；
(6)将步骤1的炒熟粉与步骤5的干燥粉以及其它剩余成分混合均匀，灭菌，即可。
实施例2
本发明一种黑青稞稳糖主食面粉，包括如下重量的组分：包括黑青稞粉850g、黑青稞麸皮粉35g、黑青稞萌芽粉65g、小麦粉100g、谷原粉80g、鹰嘴豆粉40g、藜麦粉35g、苦荞粉20g、燕麦25g、薏仁米35g。
本发明一种黑青稞稳糖主食面粉的制作方法，包括如下步骤：
(1)按照重量份称取各原料；
(2)将鹰嘴豆粉、藜麦粉、苦荞粉、燕麦和薏仁米一起放入炒锅中翻炒至炒熟，用纱网分离出燕麦和薏仁米，加入小麦粉和谷原粉继续翻炒至熟后，得炒熟粉，备用；
(3)浆步骤1的薏仁米加入适量水中，文火煎煮1-2小时，过滤得煎煮液，将黑青稞粉、黑青稞麸皮粉和黑青稞萌芽粉放入煎煮液中，加热至煮沸，打成杂粮浆；
(4)将步骤3中过滤出的薏仁米和步骤2中的燕麦一同放入适量水中，大火煮沸后，文火慢煮20-30分钟，将剩余物质破碎打浆，得混合浆；
(5)将步骤3的杂粮浆与步骤4的混合浆混合，搅拌均匀后喷雾干燥，得干燥粉；
(6)将步骤1的炒熟粉与步骤5的干燥粉以及其它剩余成分混合均匀，灭菌，即可。
实施例3
本发明一种黑青稞稳糖主食面粉，包括如下重量的组分：包括黑青稞粉550g、黑青稞麸皮粉25g、黑青稞萌芽粉35g、小麦粉220g、谷原粉135g、鹰嘴豆粉55g、藜麦粉60g、苦荞粉45g、燕麦30g、薏仁米70g。
本发明一种黑青稞稳糖主食面粉的制作方法，包括如下步骤：
(1)按照重量份称取各原料；
(2)将鹰嘴豆粉、藜麦粉、苦荞粉、燕麦和薏仁米一起放入炒锅中翻炒至炒熟，用纱网分离出燕麦和薏仁米，加入小麦粉和谷原粉继续翻炒至熟后，得炒熟粉，备用；
(3)浆步骤1的薏仁米加入适量水中，文火煎煮1-2小时，过滤得煎煮液，将黑青稞粉、黑青稞麸皮粉和黑青稞萌芽粉放入煎煮液中，加热至煮沸，打成杂粮浆；
(4)将步骤3中过滤出的薏仁米和步骤2中的燕麦一同放入适量水中，大火煮沸后，文火慢煮20-30分钟，将剩余物质破碎打浆，得混合浆；
(5)将步骤3的杂粮浆与步骤4的混合浆混合，搅拌均匀后喷雾干燥，得干燥粉；
(6)将步骤1的炒熟粉与步骤5的干燥粉以及其它剩余成分混合均匀，灭菌，即可。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。
Claims (4)
1.一种黑青稞稳糖主食面粉，其特征在于，包括如下重量的组分：黑青稞粉500-1000g、黑青稞麸皮粉10-50g、黑青稞萌芽粉20-80g、小麦粉100-300g、谷原粉50-200g、鹰嘴豆粉20-60g、藜麦粉30-70g、苦荞粉15-55g、燕麦20-45g、薏仁米20-80g。
2.根据权利要求1所述的一种黑青稞稳糖主食面粉，其特征在于：包括如下重量的组分：黑青稞粉600-800g、黑青稞麸皮粉20-25g、黑青稞萌芽粉40-60g、小麦粉150-220g、谷原粉80-120g、鹰嘴豆粉40-55g、藜麦粉40-60g、苦荞粉20-40g、燕麦30-40g、薏仁米30-65g。
3.根据权利要求1所述的一种黑青稞稳糖主食面粉，其特征在于，包括如下重量的组分：包括黑青稞粉670g、黑青稞麸皮粉21g、黑青稞萌芽粉50g、小麦粉210g、谷原粉102g、鹰嘴豆粉50g、藜麦粉50g、苦荞粉35g、燕麦35g、薏仁米50g。
4.一种黑青稞稳糖主食面粉的制作方法，其特征在于，包括如下步骤：
(1)按照重量份称取各原料；
(2)将鹰嘴豆粉、藜麦粉、苦荞粉、燕麦和薏仁米一起放入炒锅中翻炒至炒熟，用纱网分离出燕麦和薏仁米，加入小麦粉和谷原粉继续翻炒至熟后，得炒熟粉，备用；
(3)浆步骤1的薏仁米加入适量水中，文火煎煮1-2小时，过滤得煎煮液，将黑青稞粉、黑青稞麸皮粉和黑青稞萌芽粉放入煎煮液中，加热至煮沸，打成杂粮浆；
(4)将步骤3中过滤出的薏仁米和步骤2中的燕麦一同放入适量水中，大火煮沸后，文火慢煮20-30分钟，将剩余物质破碎打浆，得混合浆；
(5)将步骤3的杂粮浆与步骤4的混合浆混合，搅拌均匀后喷雾干燥，得干燥粉；
(6)将步骤1的炒熟粉与步骤5的干燥粉以及其它剩余成分混合均匀，灭菌，即可。
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| CN114847435A (zh) * | 2022-03-24 | 2022-08-05 | 湖南省中医药研究院 | 具有降脂通便功效的黑青稞燕麦营养冲调粉及其制备工艺 |
| CN114947060A (zh) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | 一种改善肠道微生态的糯青稞挂面及其制备方法和应用 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114847435A (zh) * | 2022-03-24 | 2022-08-05 | 湖南省中医药研究院 | 具有降脂通便功效的黑青稞燕麦营养冲调粉及其制备工艺 |
| CN114947060A (zh) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | 一种改善肠道微生态的糯青稞挂面及其制备方法和应用 |
| CN114947060B (zh) * | 2022-06-17 | 2024-04-16 | 青海华实科技投资管理有限公司 | 一种改善肠道微生态的糯青稞挂面及其制备方法和应用 |
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