CN1891075A - 一种营养成分缓释放的食品的制备方法 - Google Patents

一种营养成分缓释放的食品的制备方法 Download PDF

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CN1891075A
CN1891075A CNA2005100949578A CN200510094957A CN1891075A CN 1891075 A CN1891075 A CN 1891075A CN A2005100949578 A CNA2005100949578 A CN A2005100949578A CN 200510094957 A CN200510094957 A CN 200510094957A CN 1891075 A CN1891075 A CN 1891075A
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苏美昆
苏雁
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    • 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
    • A21D2/14—Organic oxygen compounds
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

一种营养成分缓释放的食品的制备方法，属于食品加工技术领域。本发明是在食品加工过程中，在五谷杂粮粉中添加海带精粉，然后使五谷杂粮粉按常规方法加工成各种方便食品，食用时或在加工后期再添加食品添加剂钙，由于钙离子和海带精粉的固定化作用使淀粉团粒包覆一层物理修饰层，该团粒在肠道pH条件下才会缓慢溶解，缓慢的释放出营养成分碳水化合物、蛋白质和脂肪。用本发明方法制备的缓释食品是适用于高血糖、高血脂和肥胖人群行之有效的健康食品。

Description

一种营养成分缓释放的食品的制备方法
技术领域
一种营养成分缓释放的食品的制备方法，属于食品加工技术领域。
背景技术
五谷杂粮富含淀粉，是人们每天必须的粮食，每天摄入不能低于150克。淀粉在人体消化器官分泌的淀粉酶的作用下会发生水解反应，十分迅速地转化成葡萄糖，并很快吸收成血糖。正常人血糖以正常的速度参与人体组织代谢，但是对于糖尿病患者则不然，血糖不能正常参与人体组织代谢，会导致糖尿病症加重。对高血脂，高体重(肥胖)，高血压患者，也往往有高血糖之虑，即谓之代谢综合症。
发明内容
本发明的目的是提供一种营养成分缓释放的食品的制备方法，使摄入的粮食制品的营养成分碳水化合物、蛋白质和脂肪能缓慢逐步释放，以便调节血糖水平，不失为是一种有效控制血糖的创新办法。
本发明的技术方案：用海带精粉加水热溶成悬液，调节海带悬液pH值，冷却；加入选定的五谷杂粮粉，充分捏和均匀、成团，且防止发热熟化；停放少许时间，挤压成胚型；然后采用烘、烤、焙、干燥或糊化工序定型；食用时或在加工后期再添加食品添加剂钙得到一种营养成分缓释放的食品；所述方法为：
(1)配比：海带精粉用量为五谷杂粮粉质量的0.5％-8％；
(2)海带溶胶制备：用适量水加海带精粉配制海带悬液，在60～80℃加热，用碱溶液调pH 8～11，得海带溶胶，冷却至10℃；所用水量为使五谷杂粮粉捏和成团所需水量；调pH用的碱溶液为食品级Na2CO3或食品级NaOH；
(3)捏和：五谷杂粮粉与海带溶胶充分搅匀，捏和成团；
(4)成胚：将粮食团用挤压机挤压成胚型食品；
(5)定型：胚型食品经烘、烤、焙、干燥或糊化工序定型成食品主料；
(6)辅料配制：以适量调味品和食品添加剂钙配制成辅料，食品添加剂钙的用量为食品主料中五谷杂粮粉质量的0.1％～2％；
食用时将主料和辅料放在一起用开水或煮、或冲、或泡使其胀熟，或在主料加工后期捏和时添加食品添加剂钙一起成胚、定型，即得一种营养成分缓释放的食品。
所述五谷杂粮粉是米粉，小麦粉，大豆粉，马铃薯粉中的一种或几种混用。所述食品添加剂钙是乳酸钙，葡萄糖酸钙，氢氧化钙或氯化钙。所述胚型食品是挂面或方便面型，米线或方便米线型，饼干型，或面包型。
本发明的有益效果：本发明是在食品加工过程中，在五谷杂粮粉中添加海带精粉，然后使五谷杂粮粉按常规方法加工成各种方便食品，食用时或在加工后期再添加食品添加剂钙，由于钙离子和海带精粉的固定化作用使淀粉团粒包覆一层物理修饰层，该团粒在肠道pH条件下才会缓慢溶解，缓慢的释放出营养成分碳水化合物、蛋白质和脂肪。用本发明方法制备的缓释食品是适用于高血糖、高血脂和肥胖人群行之有效的健康食品。
具体实施方式
实施例1  缓释挂面的制作。
以精白面粉、富强粉或标准粉为原料，100公斤精白面粉配海带精粉8公斤。用60～80℃的热水26公斤，将海带粉配成悬液，用食品级Na2CO3或食品级NaOH溶液调pH 8～11，得海带溶胶，冷却至10℃，在配制溶胶时一边往水里撒放海带精粉一边搅拌避免结块。然后以100公斤面粉混合搅拌、捏和、压面，进入烘干室挂干。烘干过程采用低温定条，高温烘干，低温冷却三个阶段。冷却后即成型得成品挂面约84公斤，分装为70～100g一纸卷的挂面产品。辅料为各式调料，每一小包中添加乳酸钙粉0.1～2g。
实施例2  缓释挂面的制作。
海带精粉用量为0.5公斤，辅料改为每小包中添加葡萄糖酸钙粉0.1～2g，其余条件同实施例1。
实施例3  缓释方便面的制作。
如实施例1的配方，将面粉和海带溶胶一起加入卧式双轴和面机混合搅拌成散豆腐渣状。再由供料器送入粗压机与细压机，经多道压延辊筒压面，压成很薄的面带。然后由切面成型机切成波浪型面条，送入隧道式连续蒸面机熟化，经切割机切成定量面块，接着由不锈钢输送带送入连续油炸锅制成油炸面，或连续热风干燥机制成干燥面，将面条迅速脱水干燥，通过连续冷却机把面块冷至室温。辅料配方和实施例1相同，把面块和调料一起送入连续包装机密封包装，最后装箱进库。
实施例4  缓释米线的制作。
以优质大米为原料，添加大米质量4％的海带精粉配制的溶胶。其工艺为：大米加水浸泡，沥水，磨粉，过筛，添加海带溶胶，搅拌，蒸煮，挤压成型，分切米线，烘干，检验，70～100g一包包装。辅料为一小包各式调料，其中添加氯化钙0.1～2g。
实施例5  缓释面包的制作。
还可以相似的方法制作缓式面包。在面团发酵后期加入食品添加剂钙，然后制成面包胚型，放入面包机中焙烘，即得缓释面包。

Claims (5)

1.一种营养成分缓释放的食品的制备方法，其特征是用海带精粉加水热溶成悬液，调节海带悬液pH值，冷却；加入选定的五谷杂粮粉，充分捏和均匀、成团，且防止发热熟化；停放少许时间，挤压成胚型；然后采用烘、烤、焙、干燥或糊化工序定型；食用时或在加工后期再添加食品添加剂钙得到一种营养成分缓释放的食品；所述方法为：
(1)配比：海带精粉用量为五谷杂粮粉质量的0.5％-8％；
(2)海带溶胶制备：用适量水加海带精粉配制海带悬液，在60～80℃加热用碱溶液调pH8～11，得海带溶胶，冷却至10℃；所用水量为使五谷杂粮粉捏和成团所需水量；
(3)捏和：五谷杂粮粉与海带溶胶充分搅匀，捏和成团；
(4)成胚：将粮食团用挤压机挤压成胚型食品；
(5)定型：胚型食品经烘、烤、焙、干燥或糊化工序定型成食品主料；
(6)辅料配制：以适量调味品和食品添加剂钙配制成辅料，食品添加剂钙的用量为食品主料中五谷杂粮粉质量的0.1％～2％；
食用时将主料和辅料放在一起用开水或煮、或冲、或泡使其胀熟，或在主料加工后期捏和时添加食品添加剂钙一起成胚、定型，即得一种营养成分缓释放的食品。
2.根据权利要求1所述的营养成分缓释放的食品的制备方法，其特征是所述五谷杂粮粉是米粉，小麦粉，大豆粉，马铃薯粉中的一种或几种混用。
3.根据权利要求1所述的营养成分缓释放的食品的制备方法，其特征是所述海带溶胶制备中调pH用的碱溶液为食品级Na2CO3或食品级NaOH。
4.根据权利要求1所述的营养成分缓释放的食品的制备方法，其特征是所述食品添加剂钙是乳酸钙，葡萄糖酸钙，氢氧化钙或氯化钙。
5.根据权利要求1所述的营养成分缓释放的食品的制备方法，其特征是所述胚型食品是挂面或方便面型，米线或方便米线型，饼干型，或面包型。
CNA2005100949578A 2005-10-18 2005-10-18 一种营养成分缓释放的食品的制备方法 Pending CN1891075A (zh)

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EP05090310A EP1779736A1 (de) 2005-10-18 2005-11-15 Eine Methode für die Aufbereitung von Lebensmitteln mit verlangsamter Freigabe von Nährstoffen
US11/583,673 US20070098846A1 (en) 2005-10-18 2006-10-18 Method for the production of food with slowed release of nutriments

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CN101530180B (zh) * 2009-03-26 2011-11-30 福州大学 具有控制餐后血糖功能的能量缓释面条及其制备方法
CN103549516A (zh) * 2013-11-01 2014-02-05 青岛明月海洋科技有限公司 一种即食海藻鲜粉条的制备方法
CN111528461A (zh) * 2020-04-30 2020-08-14 北京万莱康营养与健康食品科学技术研究院有限公司 一种迅速补充能量的椰枣人参即食代餐棒及其制备方法

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CN111528461A (zh) * 2020-04-30 2020-08-14 北京万莱康营养与健康食品科学技术研究院有限公司 一种迅速补充能量的椰枣人参即食代餐棒及其制备方法

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