CN1199551A - 鲁梅克斯杂交酸模用于制备面类食品 - Google Patents
鲁梅克斯杂交酸模用于制备面类食品 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
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- Pediatric Medicine (AREA)
- Botany (AREA)
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Abstract
本发明为一种鲁梅克斯杂交酸模用于制备面类食品的用途,即可用于制备面粉、挂面、方便面及糕点等。鲁梅克斯杂交酸模是一种高氨基酸、高蛋白质、高胡萝卜素的高营养植物,除氨基酸、蛋白质和胡萝卜素外,还富含维生素及人体所需各种微量元素、叶绿素及有机硒等。采用新鲜的鲁梅克斯杂交酸模干物质、鲜浆或原汁制备的面类食品具有纯天然、营养全面、均衡,外观美、口味佳等特点,是一种高营养的绿色食品。
Description
本发明为一种鲁梅克斯杂交酸模植物的新用途，特别是涉及到将鲁梅克斯杂交酸模用于制备面类食品。
随着国民经济的发展和人民生活水平的不断提高，人们对营养高、口味好的食品越来越重视，所谓营养高，即在食品中的蛋白质、维生素、氨基酸含量高，同时还含有人体所需各种微量元素。
本发明的目的是提供一种营养价值高的鲁梅克斯杂交酸模用于制备面类食品的用途。
鲁梅克斯杂交酸模是一种新的高蛋白、高维生素C、高胡萝卜素的绿色产品，它具有高产、寿命长、抗寒、抗旱性能强及蛋白质含量高、营养成份全面均衡等特性。其营养成份在不同的生育期变化如表1。
表1
| 测定时期项目 | 生 长 期叶簇 抽茎 花蕾 开花初期 再生开花初期 | |
| 干物质 | 8.68 10.79 10.97 11.90 12.78 | |
| 蛋白质 | 38.94 39.81 29.94 27.81 20.56 | |
| 无氮浸出物 | 33.67 30.74 34.50 42.98 38.93 | |
| 其中 | 糖 | 13.54 9.87 15.39 5.23 5.71 |
| 脂肪 | 6.07 5.04 4.54 3.17 2.27 | |
| 粗纤维 | 9.44 13.88 21.89 17.52 30.59 | |
| 灰份 | 11.88 10.53 9.13 8.52 7.65 | |
| 维生素C，毫克/100g | 792.05 760.41 311.86 149.17 160.72 | |
| 胡萝卜素，毫克/100g | 55.48 57.69 58.61 31.28 20.34 | |
其各种氨基酸的含量分析如表2。
表2
| 天门冬 苏氨 丝氨 谷氨 甘氨 丙氨 胱氨 缬氨 蛋氨氨酸 酸 酸 酸 酸 酸 酸 酸 酸 |
| 1.219 0.735 0.785 3.084 0.880 0.880 0.145 1.075 0.078 |
| 异亮 亮氨 酪氨酸 苯丙氨 赖氨酸 色氨 组氨酸 精氨酸 脯氨酸 合氨酸 酸 酸 酸 计 |
| 0.810 1.313 0.379 1.122 1.027 - 0.496 0.797 0.625 15.45 |
此外，鲁梅克斯的叶绿素的含量也很高，并含有较高浓度的有机硒和许多有益于人体的微量元素见表3。
表3
| 蛋白质 纤维 脂肪 无氮浸出 维生素C β-胡萝卜素％ ％ ％ 物％ mg/100g mg/100g |
| 28.72 12.27 4.54 36.31 135.64 41.43 |
| 钙 镁 铜 铁 锌 锰 硒％ ％ μg/g μg/g μg/g μg/g μg/g |
| 1.59 0.062 10.67 604.99 59.59 43.36 0.556 |
因此，鲁梅克斯杂交酸模是一种营养价值极高的优质植物新品种。
新鲜的鲁梅克斯杂交酸模植物的含水量高达89～90％，因此，直接采用新鲜的鲁梅克斯杂交酸模制得的干物质制成面粉，或将鲁梅克斯杂交酸模打浆或榨出的原汁用于制备面类食品，得到的将是纯天然、高营养、外观美、口味佳的绿色食品。
其中，将鲁梅克斯杂交酸模用于制备挂面时，鲁梅克斯杂交酸模鲜浆或原汁的添加量占面粉总量的14～30％；将鲁梅克斯杂交酸模用于制备方便面时，鲁梅克斯杂交酸模鲜浆或原汁的添加量占面粉总量的10～33％；将鲁梅克斯杂交酸模用于制备糕点时，鲁梅克斯杂交酸模原汁鲜浆或的添加量为占面粉总量的10～35％。另外，将鲁梅克斯杂交酸模用于制备面粉时，其干物质的添加量占面粉总重量的0.5-50％。
用鲁梅克斯杂交酸模制备的面类食品，富含维生素、蛋白质、各种氨基酸及胡萝卜素，同时还含有人体所需各种微量元素及有机硒，食用此类面食食品，可显著增强人民体质，充分保证人体所需各种营养供应，提高人民健康水平。
实施例1
一种鲁梅克斯杂交酸模干物质制备的鲁梅克期面粉，即在制备面粉时，先将新鲜的鲁梅克斯杂交酸模清洗干净，经干燥、粉碎后制成粉状干物质，再按比例与面粉混合，即可得到营养全面、纯天然的绿色鲁梅克斯面粉。
实施例2
一种采用鲁梅克斯杂交酸模原汁制备的挂面，原料中加入了占小麦粉总量的30％的鲁梅克斯原浆。
挂面是我国各类面条中生产量最大、销量范围最广的首要品种，占所有面条制品的85％左右。挂面的花色品种很多，以制作面条的小麦粉等级来分，有富强挂面、上白挂面、标准挂面；以面条的宽度分，可分为1.0、1.5、2.0、3.0、60的毫米基本品种；以添加物来分，有鸡蛋挂面、牛奶挂面、肉松挂面、鸡汁挂面、肉汁挂面、番茄挂面、辣味挂面等花色品种，还有添加某些维生素的营养消化挂面。鲁梅克斯杂交酸模植物富含蛋白质、氨基酸、叶绿素、胡萝卜素、维生素C、有机硒等含量均很高，且多汁味美，纤维素含量低。
制备时，将新鲜的鲁梅克斯杂交酸模清洗后，打成浆，按配比加到小麦粉中和好面。也可适量添加水，再进行熟化、压片、切条、干燥、切断，即可制成富含高蛋白、高氨基酸、高维生素C及微量元素并含有适量食用纤维的外观呈草绿色的鲁梅克斯挂面。
实施例3
一种鲁梅克斯杂交酸模原汁制备的绿色方便面。方便面是日本根据我国传统的面饼生产工艺在五十年代首先研制成的产品，我国大量生产方便面在1980年以后。方便面的花色品种较多，一般都以附带调味汤料来命名，如鸡汁方便面、麻辣方便面等。鲁梅克斯方便面是以优质高营养的鲁梅克斯杂交酸模鲜浆或原汁为和面浆液，加工成绿色的高营养的方便面，以满足人们对绿色食品的需求。
制备时，选用面筋质含量为32～34％的特制一级面粉，加入占小麦粉重量的2～3％的精盐，占小麦重量的0.18％的无水碳酸钠，及占小麦粉总量的33％的鲁梅克斯杂交酸模原汁，和好面，再经熟化、复合、压延、切条折花、蒸面、切断成型、油炸、冷却、加入汤料后、包装、装箱、捆包，即为鲁梅克斯附汤料油炸袋装面。
实施例4
一种采用鲁梅克斯杂交酸模原汁制备的绿色蛋糕，即在制备蛋糕时，先将新鲜鲁梅克斯杂交酸模清洗干净，打成浆后，直接用于和面，再按照传统制备蛋糕工艺，即可制备出营养全面、均衡的绿色蛋糕。
Claims (5)
1、鲁梅克斯杂交酸模用于制备面类食品的用途。
2、如权利要求1所述的用途，其特征是将鲁梅克斯杂交酸模干物质用于制备面粉。
3、如权利要求1所述的用途，其特征是将鲁梅克斯杂交酸模用于制备挂面。
4、如权利要求1所述的用途，其特征是将鲁梅克斯杂交酸模用于制备方便面。
5、如权利要求1所述的用途，其特征是将鲁梅克斯杂交酸模用于制备糕点。
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101849A CN1065716C (zh) | 1998-05-12 | 1998-05-12 | 鲁梅克斯杂交酸模用于制备面类食品 |
| PCT/CN1998/000320 WO1999057984A1 (fr) | 1998-05-12 | 1998-12-30 | Utilisation du rumex acetosa pour la preparation de produits a base de farine de ble |
| AU17474/99A AU1747499A (en) | 1998-05-12 | 1998-12-30 | Use of hybrid rumex acetosa l. in production of wheat flour-containing product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98101849A CN1065716C (zh) | 1998-05-12 | 1998-05-12 | 鲁梅克斯杂交酸模用于制备面类食品 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1199551A true CN1199551A (zh) | 1998-11-25 |
| CN1065716C CN1065716C (zh) | 2001-05-16 |
Family
ID=5216964
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98101849A Expired - Fee Related CN1065716C (zh) | 1998-05-12 | 1998-05-12 | 鲁梅克斯杂交酸模用于制备面类食品 |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN1065716C (zh) |
| AU (1) | AU1747499A (zh) |
| WO (1) | WO1999057984A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001001795A1 (fr) * | 1999-06-30 | 2001-01-11 | Jungong Xiong | Utilisation du rumex acetosa hybride rumex k1 comme legume |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070148302A1 (en) | 2005-12-27 | 2007-06-28 | Ricardo Villota | Nutritionally enhanced pasta |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2524067B2 (ja) * | 1993-01-27 | 1996-08-14 | 株式会社トキワ漢方製薬 | 脂質代謝改善食品 |
| JPH07100016B2 (ja) * | 1993-02-04 | 1995-11-01 | タカノ株式会社 | 食品添加剤 |
-
1998
- 1998-05-12 CN CN98101849A patent/CN1065716C/zh not_active Expired - Fee Related
- 1998-12-30 AU AU17474/99A patent/AU1747499A/en not_active Abandoned
- 1998-12-30 WO PCT/CN1998/000320 patent/WO1999057984A1/zh active Application Filing
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001001795A1 (fr) * | 1999-06-30 | 2001-01-11 | Jungong Xiong | Utilisation du rumex acetosa hybride rumex k1 comme legume |
Also Published As
| Publication number | Publication date |
|---|---|
| WO1999057984A1 (fr) | 1999-11-18 |
| AU1747499A (en) | 1999-11-29 |
| CN1065716C (zh) | 2001-05-16 |
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