CN113875924A - 一种粗粮米线及制作方法 - Google Patents
一种粗粮米线及制作方法 Download PDFInfo
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- CN113875924A CN113875924A CN202111191123.4A CN202111191123A CN113875924A CN 113875924 A CN113875924 A CN 113875924A CN 202111191123 A CN202111191123 A CN 202111191123A CN 113875924 A CN113875924 A CN 113875924A
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- rice
- flour
- millet
- coarse grain
- rice noodles
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- 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
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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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种粗粮米线及制作方法，以抗性大米、荞麦、燕麦、玉米、小米、高粱为原材料；在配方中降低大米用量且使用抗性大米，辅以多种粗粮，保证口感且不降低原营养成分的情况下，降低碳水化合物含量，增加了b族维生素、膳食纤维等营养元素，整体营养均衡；可有效降低及预防高血压，糖尿病，心脑血管疾病。
Description
技术领域
本发明属于粗粮食品及加工领域，具体涉及一种粗粮米线及制作方法。
背景技术
米线，又称米面或米丝，是我国有悠久历史的传统食品，既可以做主食，又可以作为小吃，是南方数省人们经常食用的米制品；传统的米线是以直链淀粉含量在20％-25％，中等胶稠度的新鲜大米为原料；每100克米线含有99卡路里的能量，其中包含16％的脂肪、72％的碳水化合物、12％的蛋白质；主要营养成分为碳水化合物，营养比较单一，且现代人群饮食比较精细化，过多的碳水化合物摄入可导致肥胖发生，大米中淀粉在体内被分解成葡萄糖后会升高患者的血糖，尤其对本身患有糖尿病的患者无法食用。
发明内容
为了解决上述技术问题，本发明提供了一种粗粮米线，在配方中降低大米用量且使用抗性大米，辅以多种粗粮，保证口感且不降低原营养成分的情况下，降低碳水化合物含量，增加了b族维生素、膳食纤维等营养元素，整体营养均衡；可有效降低及预防高血压，糖尿病，心脑血管疾病；
为了达到上述技术效果，本发明是通过以下技术方案实现的：一种粗粮米线，其特征在于，包括以下分数比例的原材料：抗性大米45-60％，荞麦8-11％，燕麦8-11％，玉米8-11％，小米8-11％，高粱8-11％；
优选的，所述抗性大米50％，荞麦10％，燕麦10％，玉米10％，小米10％，高粱10％；
本发明的另一目的在于提供一种粗粮米线的制作方法，其特征在于，包括以下步骤：
S1：清洗，浸泡：将抗性大米清洗干净后，放入清水进行浸泡20-30min，捞出，控干水分；
S2：粉碎：将控干水分的抗性大米用碾碎机进行粉碎至110-200目；荞麦、燕麦、玉米、小米、高粱同样使用碾碎机粉碎至110-200目；
S3：和粉：将抗性大米粉和洁净水按照1:3的比例搅拌混合均匀，60-80℃加热至五分熟后搅拌成糊状，冷却至室温；加入S2得到的荞麦粉、燕麦粉、玉米粉、小米粉、高粱粉混合搅拌均匀，制得混合料粉团；
S4：挤压成型：将S3得到的混合料粉团放入米线机内进行挤压成条状；挤压成条状的米线垂直悬挂；
S5：复蒸：将S4中挤压成条的米线放入蒸箱内进行复蒸，直至全熟；
S6：冷却定型：复蒸后的米线放至室温后，风干定型。
本发明的粗粮米线中成分功效如下：
抗性大米：抗性大米中含有的抗性淀粉较高，抗性淀粉是一种不可本小肠酶解，只可由大肠中的微生物降解；抗性淀粉能延缓餐后血糖升高，改善糖脂代谢和机体胰岛素抵抗，对糖尿病患者具有很好的调节和治疗作用；
荞麦：荞麦中含有黄酮成分，可以有效的抵抗致病细菌，荞麦还含有丰富的铬元素，能增强胰岛素活性，促进人体胰岛素的分泌，起到预防糖尿病的功效；
燕麦：燕麦脂肪80％为不饱和脂肪酸，主要是单不饱和脂肪酸、亚油酸和亚麻酸，其中亚油酸占脂肪含量的38.1％-52.0％。亚油酸是人体最重要的必需脂肪酸，在人体内具有重要的生理功能，可降低胆固醇在心血管中的积累；
燕麦蛋白营养价值很高，含有18种氨基酸，其中8种是人体必需氨基酸；
燕麦含有丰富的维生素包括维生素B1、维生素B2，较多的维生素E及尼克酸、叶酸等；燕麦的矿物质含量也很丰富，包括钙、铁、磷、镁、锌、铜、硒等。特别是钙的含量明显高于小麦粉、稻米、小米、荞麦面等。燕麦中硒含量也很高，相当于小麦的3.72倍，玉米的7.9倍，大米的34.8倍；
燕麦兼具可溶性和不溶性两种膳食纤维，因而又被誉为天然膳食纤维家族中的“贵族”。燕麦总纤维素含量为17-21％，其中可溶性膳食纤维(主要成分是β-葡聚糖)约占总膳食纤维的1/3，明显高于其他谷物；
燕麦具有明显的降低血清总胆固醇、低密度胆固醇、甘油三酯及β-脂蛋白的作用，并具有一定的升高血清高密度胆固醇的作用，降血脂效果非常明显；
玉米：玉米含有丰富的糖类、蛋白质、胡萝卜素、黄体素、磷、镁、钾、锌等矿物质；玉米含有丰富的氨基酸，能促进大脑细胞代谢以及排除组织脑中的氨类，具有长寿及延缓衰老作用；
小米：小米因富含维生素B1、B12等，具有防止消化不良及口角生疮的功效；小米中色氨酸含量为谷类之首，色氨酸有调节睡眠的作用；小米的丰富氨基酸帮助预防流产，抗菌及预防女性阴道发炎；小米富含锌，能促进食欲，增强免疫力，促进生长发育；小米含铁量高，能够预防缺铁性贫血；含磷也丰富，为大米的2.3倍，能补血、健脑；小米含有大量的维生素E，为大米的4.8倍；维生素E可防御机体细胞膜遭遇氧化破坏并可清除体内氧自由基等代谢“垃圾废物”；小米膳食纤维含量丰富，为大米的4倍；丰富的膳食纤维能促进大便的排泄；小米含钾高含钠低，钾钠比大米为9：1，而小米为66：1，经常吃些小米，对高血压患者有益；
高粱：高粱中富含丰富的镁元素，可以调节人体心肌活动，促进人体纤维蛋白溶解减少心血管疾病的发生；高粱中的钙质是构成骨骼和牙齿的主要成分，对人体正常生理活动起着重要的调节作用。
本发明的有益效果是：
本发明提供的粗粮米线降低了其中大米的含量，且将普通大米优化成抗性大米，其内的抗酶解淀粉较其他淀粉难降解，在体内消化缓慢，吸收和进入血液都较缓慢，使用后血糖上升不明显，对于糖尿病人十分友好；并且抗性大米占配方的一半，保证口感的同时，其它的粗粮成分富含多种营养，可预防血糖上升导致的糖尿病，增加肠蠕动，促进消化功能，降低血脂，胆固醇；对于现今习惯了精细饮食而导致的三高及各种疾病提供了新的健康饮食方向。
附图说明
图1是一种粗粮米线的制备方法流程图。
具体实施方式
为了进一步说明本发明的技术方案及效果，下面通过具体实施例进行详细说明；
实施例1
一种粗粮米线，其特征在于，包括以下分数比例的原材料：抗性大米45-60％，荞麦8-11％，燕麦8-11％，玉米8-11％，小米8-11％，高粱8-11％；
优选的，所述抗性大米50％，荞麦10％，燕麦10％，玉米10％，小米10％，高粱10％。
实施例2
按照实施例1中优选的成分重量比例进行原料准备，按照以下制备方法制得粗粮米线：
S1：清洗，浸泡：将抗性大米清洗干净后，放入清水进行浸泡20-30min，捞出，控干水分；
S2：粉碎：将控干水分的抗性大米用碾碎机进行粉碎至110目；荞麦、燕麦、玉米、小米、高粱同样使用碾碎机粉碎至110目；
S3：和粉：将抗性大米粉和洁净水按照1:3的比例搅拌混合均匀，60-80℃加热至五分熟后搅拌成糊状，冷却至室温；加入S2得到的荞麦粉、燕麦粉、玉米粉、小米粉、高粱粉混合搅拌均匀，制得混合料粉团；
S4：挤压成型：将S3得到的混合料粉团放入米线机内进行挤压成条状；挤压成条状的米线垂直悬挂；
S5：复蒸：将S4中挤压成条的米线放入蒸箱内进行复蒸，直至全熟；
S6：冷却定型：复蒸后的米线放至室温后，风干定型。
实施例3
为了验证本发明提供的粗粮米线营养成分，取其样本送至农业部农产品质量监督检验测试中心进行营养成分分析化验；
样品等级、状态：干品长条状，无异常；
样品数量：250g；
检验项目：矿质元素、蛋白质、总糖、水分、灰分、氨基酸；
所用主要仪器：等离子体发射光谱仪、氨基酸分析仪；
检验结果如表1和表2所示：
表1矿物质及基础营养成分检测结果统计表
表2氨基酸成分检测结果统计表
Claims (3)
1.一种粗粮米线，其特征在于，包括以下分数比例的原材料：抗性大米45-60％，荞麦8-11％，燕麦8-11％，玉米8-11％，小米8-11％，高粱8-11％。
2.根据权利要求1所述一种粗粮米线，其特征在于，所述抗性大米50％，荞麦10％，燕麦10％，玉米10％，小米10％，高粱10％。
3.根据权利要求1-2任意一项所述一种粗粮米线的制作方法，其特征在于，包括以下步骤：
S1：清洗，浸泡：将抗性大米清洗干净后，放入清水进行浸泡20-30min，捞出，控干水分；
S2：粉碎：将控干水分的抗性大米用碾碎机进行粉碎至110-200目；荞麦、燕麦、玉米、小米、高粱同样使用碾碎机粉碎至110-200目；
S3：和粉：将抗性大米粉和洁净水按照1:3的比例搅拌混合均匀，60-80℃加热至五分熟后搅拌成糊状，冷却至室温；加入S2得到的荞麦粉、燕麦粉、玉米粉、小米粉、高粱粉混合搅拌均匀，制得混合料粉团；
S4：挤压成型：将S3得到的混合料粉团放入米线机内进行挤压成条状；挤压成条状的米线垂直悬挂；
S5：复蒸：将S4中挤压成条的米线放入蒸箱内进行复蒸，直至全熟；
S6：冷却定型：复蒸后的米线放至室温后，风干定型。
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