CN114586928A - 一种营养型食品调和剂及其制备、使用方法 - Google Patents
一种营养型食品调和剂及其制备、使用方法 Download PDFInfo
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- CN114586928A CN114586928A CN202011407767.8A CN202011407767A CN114586928A CN 114586928 A CN114586928 A CN 114586928A CN 202011407767 A CN202011407767 A CN 202011407767A CN 114586928 A CN114586928 A CN 114586928A
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Abstract
本发明公开了一种营养型食品调和剂及其制备、使用方法。本发明的营养型食品调和剂包括至少一种植物蛋白粉,至少一种钙的可食用盐,至少一种抗坏血酸的可食用盐和至少一种糖类。本发明还公开了该营养型食品调和剂的制备方法和使用方法,制备方法为将各成分混合搅拌均匀,使用方法为将果蔬打碎制浆,加入营养型食品调和剂,加入面粉,混合,和成面团,备用。本发明的营养型食品调和剂,在制备蔬菜面食过程中,能够增加面与蔬菜的融合性,减少其他添加剂,改善蔬菜面食的营养成分,补钙、补膳食纤维效果佳,有利于人体健康。
Description
技术领域
本发明属于食品领域,具体地说,涉及一种营养型食品调和剂及其制备、使用方法。
背景技术
从满足温饱到追求营养,中国食品的发展迈过一道又一道沟坎。随着人们生活水平的不断提高,对营养搭配的日益关注,营养配餐也走入大众的视野。膳食搭配中,主食类是热能的主要来源,应占食物热能的60%左右。而主食中,面食又占据了非常重要的部分,如何能够改善面食类的营养性也成为营养配餐中的关注问题。
目前市场上销售的面食类产品,例如馒头、面条等,绝大多数是单纯的谷物制作的面粉加工制成,主要成分为碳水化合物,营养单一不全,不能满足人体对营养物质的需求,达不到现在人对口感和健康的追求。
果蔬中含有矿物质、维生素、氨基酸、膳食纤维等多种人们公认的对健康有益的成分,人们尝试将果蔬添加到面食中,从而期待使面食具有更全面的营养。例如,目前市场上,人们选用易榨出汁液并色素鲜艳的蔬菜或水果,比如菠菜、西红柿等榨汁,用蔬菜汁、水果汁替代普通的和面使用的水,进行和面,从而得到富含蔬菜营养的面食,且面食颜色多样,在感官上丰富了食物的色调。采用蔬菜汁、水果汁代替水和面的方式,不存在与面粉粘合度的问题。但多数是使用的是嫩菜的汁液,将蔬菜纤维全部扔掉,制成的面条易断条,易坨,口感不筋道。有些面虽然不易断条,但是其中添加了化学提取的魔芋等膳食纤维,其口感发硬,缺少面香。面条中加碱(碳酸钠)加盐(氯化钠),碱会使面食中的B族维生素被严重破坏,长期食用会引起人体B族维生素缺乏,引起多种疾病。
目前,蔬菜的营养已经被大众广泛认可,但在蔬菜食用过程中还存在着不少问题:1、某些有特殊味道的蔬菜,儿童不易接受,如胡萝卜、芹菜等;2、老年人对于粗纤维高的蔬菜因咀嚼困难而拒绝;3、在蔬菜被加工成食物的过程中,蔬菜的外层菜,也就是老帮、老叶、根等部位,由于加工口感差,往往作为尾菜被切除扔掉,不被人们食用。农田、菜市场、各餐饮单位等倾倒大量的蔬菜废弃物,而处理蔬菜废弃物会占用土地资源,对环境造成污染,耗费大量的人力物力。然而,被人们当作废弃物扔掉的许多蔬菜部分却是蔬菜中营养富集最多的部位。例如,蔬菜的老叶,接受日光照射时间长,营养素含量比嫩叶多,尤以叶绿素蛋白、维生素、钙、镁等营养素含量尤为突出。人们不常食用的蔬菜部位中:莴笋、芹菜叶子营养素含量很高;柿子椒、辣椒中央被废弃的植物胎座,是植物生长的营养素来源;植物根部从土壤中吸收养分输送到植物全身,是植物营养素含量丰富的部位。如此,蔬菜中的大量营养被浪费。
因此,倘若能够将富含膳食纤维量大的蔬菜、尾菜很好地利用,添加到面食制备过程中,则既能够大大改善面食的营养成分,有利于人体健康,也能够减少资源浪费,增加人们摄取蔬菜营养的途径。但是富含纤维量大的蔬菜、尾菜由于纤维含量高,与面粉不容易融合,或者粘合度差,不容易形成可加工的面团。因此,如何将富含膳食纤维量大的蔬菜、尾菜与面粉融合,制备符合要求的面食是需要解决的问题。
有鉴于此特提出本发明。
发明内容
本发明要解决的技术问题在于克服现有技术的不足,提供一种营养型食品调和剂及其制备、使用方法。本发明的营养型食品调和剂,能够增加面与蔬菜的融合性,改善面食的营养成分,补钙、补膳食纤维效果佳,有利于人体健康。
为解决上述技术问题,本发明采用技术方案的基本构思是:
本发明的第一目的是提供一种营养型食品调和剂,包括:至少一种植物蛋白粉,至少一种钙的可食用盐,至少一种抗坏血酸的可食用盐和至少一种糖类。
采用蔬菜汁、水果汁代替水和面的方式,不存在与面粉粘合度的问题。而富含纤维量大的蔬菜、尾菜由于其纤维含量高,与面粉不容易融合,或者粘合度差,不容易形成可加工的面团,造成蔬菜的营养无法被充分利用。
本发明提供的营养型食品调和剂能够大大增加富含纤维的果蔬浆与面粉的粘合性和融合度,从而使蔬菜的全菜,包括老帮、老叶、根部等均能够粉碎入浆,实现了蔬菜全植株的利用,可以大大减少厨余,避免浪费,还能够充分利用全菜中的营养成分添加到面食中,改善面食的营养成分,有利于人体健康。
本发明的营养型食品调和剂中,植物蛋白粉可以增加面与菜的粘合性,同时增加面团的筋性,让面团更加膨松。钙的可食用盐可以增加面与菜的融合度,同时可以作为膨松剂,还可以促进发酵,增加面团的筋性。另外,由此制备的蔬菜面食中的钙含量高,并且钙更容易吸收,实现在一日三餐中轻松补钙。抗坏血酸的可食用盐可以抗氧化,对蔬菜的菜浆具有护色作用,避免加工过程中产生亚硝酸盐。糖类可以为发酵酵母提供能量,促进发酵进行。
进一步的方案,包括植物蛋白粉200-1200重量份,钙的可食用盐25-820重量份,抗坏血酸的可食用盐100-120重量份和糖类11-16重量份。
进一步的方案,所述植物蛋白粉选自小麦蛋白粉、豆类蛋白粉、燕麦蛋白粉、玉米蛋白粉、大米蛋白粉中的一种或多种;其中,豆类蛋白粉包括大豆蛋白粉、绿豆蛋白粉、豌豆蛋白粉等。
进一步的方案,所述钙的可食用盐选自碳酸钙、乳酸钙、丙酸钙、硫酸钙、氯化钙、乙酸钙、柠檬酸钙、抗坏血酸钙中的一种或多种。
进一步的方案,所述抗坏血酸的可食用盐包括抗坏血酸钠、抗坏血酸钙、抗坏血酸钾中的一种或多种。
进一步的方案,所述糖类选自海藻糖、蔗糖、白糖、红糖、蔗糖素、乳糖、麦芽糖中的至少一种。
进一步的方案,营养型食品调和剂包括以下重量份的组分:
小麦蛋白粉705-905重量份,大豆蛋白粉185-230重量份,碳酸钙550-660重量份,丙酸钙25-35重量份,乳酸钙90-120重量份,抗坏血酸钠106-118重量份和糖11-16重量份。
需要说明的是,本发明中,所述的重量份可以为克、千克、吨等计量单位。
更进一步的方案,营养型食品调和剂包括以下重量份的组分:
小麦蛋白粉800-850重量份,大豆蛋白粉200-220重量份,碳酸钙580-630重量份,丙酸钙28-32重量份,乳酸钙100-110重量份,抗坏血酸钠110-115重量份和海藻糖12-14重量份。
小麦蛋白粉和大豆蛋白粉可以增加面与菜的粘合性,同时增加面团的筋性,让面团更加膨松,还可以增加蔬菜面食中的蛋白质含量。
碳酸钙可以起到膨松作用,乳酸钙促进发酵,丙酸钙具有防腐作用,延长蔬菜面食保存时间,以上钙盐可以都可以增加面与菜的融合度,还可以增加面团的筋性。另外,由此制备的蔬菜面食中的钙含量高,并且钙更容易吸收,实现在一日三餐中轻松补钙。
抗坏血酸钠具有抗氧化作用,对蔬菜的菜浆具有护色作用,避免加工过程中,尤其是工业化生产中产生亚硝酸盐。
海藻糖可以为发酵酵母提供能量,促进发酵进行。在制备蔬菜面食过程中不需要再额外添加盐。
本发明的第二目的是提供一种如上任意一种方案或者组合方案所述的营养型食品调和剂的制备方法,具体包括:将植物蛋白粉、钙的可食用盐、抗坏血酸的可食用盐和糖类混合并搅拌均匀。
本发明的第三目的是提供一种如上任意一种方案或者组合方案所述的营养型食品调和剂的使用方法,包括:将果蔬打碎制浆,加入营养型食品调和剂,加入面粉,混合,和成面团,备用。
本发明中,菜浆、营养型食品调和剂和面粉混合,和成面团后,面团可以冷冻,供应各单位食堂、餐饮门店、市场市售等,也可以进一步加工制备成各类面食。
本发明中,所述的果蔬包括水果和蔬菜,水果为现有认知中可食用的水果,蔬菜包括现有认知中可食用的所有植物或菌类,包括市场上常食用的蔬菜、野菜、菌类、可食用的树的叶、花、芽、根等等。
具体的,包括但不限于以下:
十字花科:包括萝卜、芜菁、白菜(含大白菜、白菜亚种)、甘蓝(含结球甘蓝、苤蓝、花椰菜、青花菜等变种)、芥菜(含根介菜、雪里蕻变种)等;
伞形科:包括芹菜、胡萝卜、小茴香、芫荽等;
茄科:包括番茄、茄子、辣椒(含甜椒变种);
葫芦科:包括黄瓜、西葫芦、南瓜、笋瓜、冬瓜、丝瓜、瓠瓜、苦瓜、佛手瓜等;
豆科:包括菜豆(含矮生菜豆、蔓生菜豆变种)、豇豆、豌豆、蚕豆、毛豆(即大豆)、扁豆、刀豆等;
百合科:包括韭菜、大葱、洋葱、大蒜、韭葱、金针菜(即黄花菜)、石刁柏(芦笋)、百合等;
菊科:包括莴苣(含结球莴苣、皱叶莴苣变种)、莴笋、茼蒿、牛蒡、菊芋、朝鲜蓟等;
藜科:包括菠菜、甜菜(含根甜菜、叶甜菜变种)等。
作为优选的方案,制备菜浆的蔬菜包括:甘蓝、香芹、油菜、金笋、菜根、红菜;苋菜、野生马齿苋、蒲公英、养心菜、荠菜、灰灰菜、面条菜、苦菜、食叶草、萝卜缨、大白菜、小白菜、紫菜苔、红菜头、番薯叶、杏树叶、桑葚果、桑葚叶、无花果叶、雪樱子、高钙菜。
本发明的第四方案是提供一种蔬菜面食,由蔬菜和面粉制成,所述蔬菜面食的制备过程中添加了如上任意一种方案或者组合方案所述的营养型食品调和剂。
具体方法包括:将蔬菜的全菜打碎制成菜浆,加入营养型食品调和剂,加入面粉,混合,和成面团,制备成为面食。
所述蔬菜面食可以为任意面食产品,包括主食和糕点。
优选的,所述蔬菜面食包括但不限于面条、馒头、花卷、油条、麻什、烧饼、饺子、包子、凉皮、馄饨、麻花、面包、烤饼、米粉、饼干等。
馒头和面条是面食中的主力军。我国近代的面条加工工艺都要加盐、加碱。工艺术语描述盐、碱在加工中的作用“盐是骨头碱是筋”。很多挂面含盐量4%左右,接近我国居民膳食每日食用盐量的三分之二。我国人民食用盐过量,是构成高血压形成的主要原因。而碱会破坏面粉中B族维生素的结构。
采用本发明的营养型食品调和剂,植物蛋白粉和钙盐等均可以增加筋性,制备的面条、馒头等面食均不再需要在和面时额外添加碱和盐。面食中不含碱,也就是碳酸钠(Na2CO3),即保持了面食原始的风味,又保护了面食中的B族维生素,同时减少了隐形钠盐(Na2CO3)的摄入,有益于人体消化吸收,有益于高血压患者调理亚健康体质,更有益于人体健康。
作为优选的实施方式,利用本发明的营养型食品调和剂制备的蔬菜面条包括但不限于:甘蓝面、香芹面、油菜面、金笋面(胡萝卜菜浆)、菜根面、红菜叶面;苋菜面、野生马齿苋面、蒲公英面、养心菜面、荠菜面、灰灰菜面、面条菜面、苦菜面、食叶草面、萝卜缨面、大白菜面、小白菜面、紫菜苔面、红菜头面、番薯叶面、杏树叶面、桑葚果面、桑葚叶面、无花果叶面、雪樱子面、高钙菜面。
作为优选的实施方式,利用本发明的营养型食品调和剂制备的蔬菜馒头包括但不限于:甘蓝馒头、香芹馒头、油菜馒头、金笋馒头、菜根馒头、红菜馒头;苋菜馒头、野生马齿苋馒头、蒲公英馒头、养心菜馒头、荠菜馒头、灰灰菜馒头、面条菜馒头、苦菜馒头、食叶草馒头、萝卜缨馒头、大白菜馒头、小白菜馒头、紫菜苔馒头、红菜头馒头、番薯叶馒头、杏树叶馒头、桑葚果馒头、桑葚叶馒头、无花果叶馒头、雪樱子馒头、高钙菜馒头。
进一步的方案,将果蔬的全菜打碎制浆的过程中,加入营养型护色剂,防止菜浆被氧化变色,防止产生亚硝酸盐。所述的营养型护色剂参照申请号为200410074637.1的中国专利。
上述方案中,菜浆与面粉的添加量可以根据制备的主食的种类进行调整。
作为优选的方案,制备馒头、面条,菜浆与面粉的质量比为0.5-1:2。
所述营养型食品调和剂的加入量也需要根据制备的主食的种类进行调整。作为优选的方案,制备馒头时,每500重量份的面粉加入15-30重量份的营养型食品调和剂;制备面条时,每500重量份面粉加入20-60重量份的营养型食品调和剂。
采用上述技术方案后,本发明与现有技术相比具有以下有益效果:
1、本发明的营养型食品调和剂能够大大增加富含纤维的果蔬浆与面粉的粘合性和融合度,从而使蔬菜的全菜,包括老帮、老叶、根部等均能够粉碎入浆,实现了蔬菜全植株的利用,可以大大减少厨余,避免浪费,还能够充分利用全菜中的营养成分添加到面食中,改善面食的营养成分,有利于人体健康。
2、本发明的营养型食品调和剂中,包括植物蛋白粉和钙的食用盐,不仅能够提高面食中蛋白含量、钙含量,并且钙更容易吸收,实现在一日三餐中轻松补钙。
3、目前的某些面食制品中,例如面条,需要通过添加盐、碱的方式来增加面团筋性,从而使面食制品能够成型,往往越细的面条其成型需要添加的盐和碱则越多。但摄入过多的盐和碱对人体健康则不利。采用本发明的营养型食品调和剂,植物蛋白粉和钙盐等均可以增加筋性,则不再需要在和面时额外添加碱和盐,从而能够进一步改善面食的营养成分,更加有利于人体健康。
4、本发明制备的面食,具有高蛋白质、高钙、高膳食纤维、高花青素、高维生素、高矿物质营养素,低能量、低钠,人体吸收慢的特点;能够保持面食原始的成分,不加魔芋等化学提取的纤维素,只含有原蔬菜纤维素,不加碱、不加盐,保持了我国面食原始的风味,同时对高血压症患者有调理作用;用蔬菜鲜浆制作,采用速冻工艺,最大限度保护了蔬菜中的花青素、维生素、叶酸等营养素;充分利用蔬菜中钙含量多、磷含量少的特点,又添了钙营养素,使面食成为人们吃钙的载体,成为均衡营养膳食的组合体之一。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将结合本发明实施例中的具体实施方式,对实施例中的技术方案进行清楚、完整地描述,以下实施例用于说明本发明,但不用来限制本发明的范围。
需要说明的是,实施例中说明的是各成分的添加比例,可以以重量份表示。为了便于说明,实施例中各成分的计量单位为克,也可以为千克、吨等其他计量单位,
实施例1
制备方法:将以上重量的小麦蛋白粉、大豆蛋白粉、碳酸钙、丙酸钙、乳酸钙、抗坏血酸钠和海藻糖,混合并搅拌均匀。
实施例2
制备方法:将以上重量的小麦蛋白粉、大豆蛋白粉、碳酸钙、丙酸钙、乳酸钙、抗坏血酸钠和海藻糖,混合并搅拌均匀。
实施例3
制备方法:将以上重量的小麦蛋白粉、大豆蛋白粉、碳酸钙、丙酸钙、乳酸钙、抗坏血酸钠和海藻糖,混合并搅拌均匀。
实施例4
制备方法:将以上重量的小麦蛋白粉、大豆蛋白粉、碳酸钙、丙酸钙、乳酸钙、抗坏血酸钠和海藻糖,混合并搅拌均匀。
实施例5
制备方法:将以上重量的小麦蛋白粉、大豆蛋白粉、燕麦蛋白粉、碳酸钙、丙酸钙、乳酸钙、抗坏血酸钠和蔗糖,混合并搅拌均匀。
实施例6
制备方法:将以上重量的小麦蛋白粉、碳酸钙、丙酸钙、抗坏血酸钙和白糖,混合并搅拌均匀。
实施例7
制备方法:将以上重量的小麦蛋白粉、玉米蛋白粉、大米蛋白粉、碳酸钙、抗坏血酸钙和红糖,混合并搅拌均匀。
实施例8蔬菜面条
(1)将一种或多种蔬果的全菜洗净,例如带叶的香芹,加入果蔬制浆机,加入营养型护色剂,打碎,制成菜浆;
(2)向菜浆中加入实施例1的食品调和剂,加入小麦面粉,混合,所述菜浆与小麦面粉的重量比为1:2;所述食品调和剂的添加量为:每500g小麦面粉添加60g的食品调和剂;
(3)将步骤(2)中混合物和成面团,然后参照现有方法制成面条。
实施例9蔬菜馒头
(1)将油菜的全菜洗净,加入果蔬制浆机,加入营养型护色剂,打碎,制成菜浆;
(2)向菜浆中加入实施例2的食品调和剂,加入适量酵母、小麦面粉,混合,所述菜浆与小麦面粉的重量比为1:2;所述食品调和剂的添加量为:每500g小麦面粉添加30g的食品调和剂;
(3)将步骤(2)中混合物和成面团,然后参照现有方法制成馒头。
实施例10蔬菜花卷
(1)将一种或多种蔬果的全菜洗净,例如带皮的火龙果,加入果蔬制浆机,加入营养型护色剂,打碎,制成菜浆;
(2)向菜浆中加入实施例3的食品调和剂,加入适量酵母、小麦面粉,混合,所述菜浆与小麦面粉的重量比为1:2;所述食品调和剂的添加量为:每500g小麦面粉添加20g的食品调和剂;
(3)将步骤(2)中混合物和成面团,然后参照现有方法制成花卷。
实施例11蔬菜面皮包子
(1)将一种或多种蔬果的全菜洗净,例如养心菜,加入果蔬制浆机,加入营养型护色剂,打碎,制成菜浆;
(2)向菜浆中加入实施例4的食品调和剂,加入适量酵母、小麦面粉,混合,所述菜浆与小麦面粉的重量比为1:2;所述食品调和剂的添加量为:每500g小麦面粉添加20g的食品调和剂;
(3)将步骤(2)中混合物和成面团,然后参照现有方法制成包子。
实施例12蔬菜米粉
(1)将一种或多种蔬果的全菜洗净,例如红菜菜和萝卜,加入果蔬制浆机,加入营养型护色剂,打碎,制成菜浆;
(2)向菜浆中加入实施例5的食品调和剂,加入大米粉,混合,所述菜浆与大米粉的重量比为1:2;所述食品调和剂的添加量为:每500g大米粉添加35g的食品调和剂;
(3)将步骤(2)中混合物和成面团,然后参照现有方法制成米粉。
试验例1
本试验例将实施例8制备的蔬菜面食委托北京市营养源研究所进行了检测,结果如下表所示:
表1
检测项目 | 检测数据 | 检测方法 |
能量 | 111kJ/100g | GB/Z 21922-2008 |
碳水化合物 | 52.4g/100g | GB/Z 21922-2008 |
蛋白质 | 9.54g/100g | GB 5009.5-2016(第一法) |
脂肪 | 1.3g/100g | GB 5009.6-2016(第二法) |
总膳食纤维 | 1.34g/100g | GB 5009.88-2014 |
钠 | 293mg/kg | GB 5009.268-2016(第二法) |
钙 | 6.06g/kg | GB 5009.268-2016(第二法) |
灰分 | 1.5g/100g | GB 5009.4-2016(第一法) |
水分 | 33.9g/100g | GB 5009.3-2016(第一法) |
对比例1
将下列蔬果制成菜浆后,加入实施例1的营养型食品调和剂,再与小麦面粉混合;同时设置对照组,不添加营养型食品调和剂,制备蔬菜面食;相应两组其他制备方法均相同,进行对比,结果如表2所示。
表2
蔬菜面食 | 不添加营养型食品调和剂 | 添加实施例1的营养型食品调和剂 |
甘蓝菜浆,制成面条 | 口感差,面条容易断条成小段 | 口感筋道,长条容易成型 |
香芹菜浆,制成馒头 | 瘪小,没有弹性,不松软,口感发粘 | 膨大,有弹性,松软可口,有嚼劲 |
油菜菜浆,制成花卷 | 瘪小,没有弹性,不松软,口感发粘 | 膨大,有弹性,松软可口,有嚼劲 |
养心菜菜浆,制成面条 | 口感差,面条容易断条成小段 | 口感筋道,长条容易成型 |
红菜头菜浆,制成馒头 | 瘪小,没有弹性,不松软,口感发粘 | 膨大,有弹性,松软可口,有嚼劲 |
胡萝卜菜浆,制成花卷 | 瘪小,没有弹性,不松软,口感发粘 | 膨大,有弹性,松软可口,有嚼劲 |
对比例2
本对比例为实施例8制备的蔬菜面与现有技术中市售挂面、小麦粉、方便面中的成分含量的对比,结果如下表3所示:
表3
因此,与市售的挂面相比,本发明制备的蔬菜面,钙含量高、膳食纤维含量高,能量低,钠含量低,碳水化合物含量低、另外,人体对本发明的蔬菜面食属于慢吸收的模式,混合食物中的各种物质,在蔬菜中的膳食纤维的裹挟下进入肠道,被裹挟着参与吸收过程,小肠单位面积吸收的各种营养素都不会过量,各种营养素被人体慢慢吸收,逐步使人体的各项亚健康指标降低。
对比例3
假如一个学生营养餐公司,供餐人数2万。每天采购蔬菜8吨。蔬菜废弃率按照一般的30%计算,应废弃蔬菜2.4吨。如以2.5元/kg计算,则如同每天将6000元人民币扔进了垃圾堆。若以学生供餐21天计算,则每月废弃掉的蔬菜折合人民币价值12.6万元。(用这些钱可以安置11名每月6000元工资的厨师参加工作;可以买20元一斤的肉6300斤)。但是现行的加工方法决定他们的前途是垃圾堆,平均到每个学生6.3元,用于制造了污染源。
若将这些蔬菜制作成面食,可以制得14万个净含量50g/个的蔬菜馒头,可以供应35000人每天食用200克。每个人从中获得蛋白质近20克(相当于600克牛奶、100克鸡胸肉或瘦牛肉),补充膳食纤维2.7克,补充钙质1212mg,这是中小学生达到充足的钙营养素摄入量(摄入量为1200毫克/人/天)。
以上所述仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,虽然本发明已以较佳实施例揭露如上,然而并非用以限定本发明,任何熟悉本专利的技术人员在不脱离本发明技术方案范围内,当可利用上述提示的技术内容作出些许更动或修饰为等同变化的等效实施例,但凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明方案的范围内。
Claims (10)
1.一种营养型食品调和剂,其特征在于,包括:至少一种植物蛋白粉,至少一种钙的可食用盐,至少一种抗坏血酸的可食用盐和至少一种糖类。
2.根据权利要求1所述的一种营养型食品调和剂,其特征在于,包括植物蛋白粉200-1200重量份,钙的可食用盐25-820重量份,抗坏血酸的可食用盐100-120重量份和糖类11-16重量份。
3.根据权利要求1或2所述的一种营养型食品调和剂,其特征在于,所述的植物蛋白粉选自小麦蛋白粉、豆类蛋白粉、燕麦蛋白粉、玉米蛋白粉、大米蛋白粉中的一种或多种。
4.根据权利要求1-3任意一项所述的一种营养型食品调和剂,其特征在于,所述钙的可食用盐选自碳酸钙、乳酸钙、丙酸钙、硫酸钙、氯化钙、乙酸钙、柠檬酸钙、抗坏血酸钙中的一种或多种。
5.根据权利要求1-4任意一项所述的一种营养型食品调和剂,其特征在于,所述抗坏血酸的可食用盐选自钠盐或钙盐。
6.根据权利要求1-5任意一项所述的一种营养型食品调和剂,其特征在于,所述糖类选自海藻糖、蔗糖、白糖、红糖、蔗糖素、乳糖、麦芽糖中的至少一种。
7.根据权利要求1-6任意一项所述的一种营养型食品调和剂,其特征在于,包括以下重量份的组分:
小麦蛋白粉705-905重量份,大豆蛋白粉185-230重量份,碳酸钙550-660重量份,丙酸钙25-35重量份,乳酸钙90-120重量份,抗坏血酸钠106-118重量份和海藻糖11-16重量份。
8.一种根据权利要求1-7任意一项所述的营养型食品调和剂的制备方法,其特征在于,将植物蛋白粉、钙的可食用盐、抗坏血酸的可食用盐和糖类混合并搅拌均匀。
9.一种根据权利要求1-7任意一项所述的营养型食品调和剂的使用方法,其特征在于,将果蔬打碎制浆,加入营养型食品调和剂,加入面粉,混合,和成面团,备用。
10.一种蔬菜面食,其特征在于,由蔬菜浆和面粉制成,所述蔬菜面食的制备过程中添加了如权利要求1-7任意一项所述的营养型食品调和剂;
优选的,蔬菜面食包括主食和糕点;
优选的,所述蔬菜面食包括馒头,面条,花卷、油条、麻什、饼、饺子、包子、凉皮、馄饨、麻花、面包、米粉、饼干。
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