CN102860468A - 一种玉米复合营养米 - Google Patents
一种玉米复合营养米 Download PDFInfo
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Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种玉米复合营养米,它是由下述按重量份计的玉米全粉40-55、糙米粉15-25、魔芋精粉2-4和全麦粉0-10按一定的比例混合均匀,加水拌成粉团,经制粒机挤压成米粒状,再经微波烘干而成。这种复合保健营养米将玉米全粉、糙米粉、魔芋精粉和全麦粉的营养成分和保健成分叠加复合在一起,使营养和保健作用效果更好,而且弥补了糙米口感不好、玉米单独食用口感也不好的缺陷,对提高全民身体素质有积极促进作用;将玉米添加到价格较低的糙米中,降低了复合保健营养米的成本,而且做到了非粮变粮,粗粮细作,对保证国家粮食安全有重大意义;玉米复合保健营养米开发后,可以促进农民致富和农村经济发展。
Description
技术领域
本发明涉及食品,具体是一种玉米复合营养米。
背景技术
本申请人曾以中国专利CN102669575A公开了“一种含有玉米的保健营养米及其制备方法”,它是用大米粉和玉米粉以70~30%和30~70%的用料百分比混合,加水拌成粉团,经制粒机制成米粒状,用微波烘干而成。这种营养米的不足是大米粉为精白大米粉,大米中的营养成分如胚芽中的蛋白质、米粒表面的维生素等大部分都损失掉了,影响复配成的复合营养米的营养价值,而且因大米的价格高,增加了复合营养米的成本。另外,配方也还不够合理。
发明内容
本发明的目的是为克服现有技术的不足,而提供一种营养价值高、成本低,具有补血、健脾胃、增强心脏活力、强化体质等保健功能的玉米复合营养米。
实现本发明目的技术方案是:
一种玉米复合营养米,它是以玉米全粉为主要原料,与糙米粉、魔芋精粉和全麦粉按一定的比例混合均匀,加水拌成粉团,经制粒机挤压成米粒状,再经微波烘干而成。各组分原料用量重量份配比为:
玉米全粉40-55
糙米粉15-25
魔芋精粉2-4
全麦粉0-10;
其中:所述玉米全粉和全麦粉是分别将玉米粒和小麦粒直接粉碎制成;
所述魔芋精粉是将鲜魔芋去皮、切片、烘干、粉碎,经第一次研磨、第一次排灰粉、第二次研磨、第二次排灰粉后制成。
其具体制备方法步骤如下:
(1)将玉米粒粉碎,过120-150目筛,得玉米全粉;
(2)将糙米粉碎,过120-150目筛,得糙米粉;
(3)将鲜魔芋去皮、切片、烘干、粉碎,经第一次研磨、第一次排灰粉、第二次研磨、第二次排灰粉后,得魔芋精粉;
(4)将小麦粒粉碎,过120-200目筛,得全麦粉;
(5)将玉米全粉、糙米粉、魔芋精粉和全麦粉按比例混合均匀;
(6)将步骤(5)的混合粉与水拌和成粉团;
(7)用制粒机制成米粒形状;
(8)用微波烘烤10-12分钟,微波温度为45-65℃;
(9)冷却、包装即成。
采用上述配方制得的玉米复合保健营养米颜色呈淡黄色,有光泽,蒸饭、煮饭、煮粥都行,做成的饭颗粒完整、松软,口感好。煮成的粥有黏稠性,爽滑,口感更好。
本发明所述的玉米营养非常丰富,含有脂肪、卵磷脂、谷物醇、维生素E、胡萝卜素、核黄素及B族维生素七种营养保健物质,每100克玉米含碳水化合物72.2克,蛋白质8.5克,脂肪4.3克,磷120毫克,钙22毫克,铁1.6毫克。还含有维生素E、B1、B2、B6及胡萝卜素、烟酸等,并且其所含的脂肪中50%以上是亚油酸;
玉米中的维生素含量非常高,是稻米、小麦的5-10倍,在所有主食中,玉米的营养价值和保健作用是最高的。玉米中含有的核黄素等高营养物质对人体十分有益:
(1)玉米的膳食纤维,具有刺激胃肠蠕动、加速粪便***的作用,可防治便秘、肠炎、肠癌;
(2)玉米所富含的天然维生素E有保护皮肤、促进血液循环、降低胆固醇、防止皮肤病变、延缓衰老的功效,同时还能减轻动脉硬化和脑功能衰退;
(3)玉米含有的黄体素、玉米黄素可以有效地预防眼睛老化;
(4)玉米有利尿降压、止血止泻、助消化的作用;
(5)玉米油可降低人体血液胆固醇含量,预防高血压和冠心病的发生,中美洲印第安人不易患高血压与他们主要食用玉米有关;
(6)玉米胚芽所含的营养物质有增强人体新陈代谢、调整神经***功能,使皮肤细嫩光滑,抑制、延缓皱纹的产生;
所述的糙米,是指除了外壳之外都保留的全谷粒。即含有皮层、糊粉层和胚芽的米。大米的60%~70%的维生素、矿物质、膳食纤维和大量人体必需氨基酸都聚集在皮层组织中,营养价值很高。糙米的蛋白质含量虽然不多,但蛋白质质量较好,主要是米精蛋白,氨基酸的组成比较全,人体容易消化吸收,另外还含有较多的脂肪和碳水化合物,短时间内可以为人体提供大量的热量。据报道,糙米对人的健康有如下很好的促进作用:
(1)糙米对肥胖和肠胃功能障碍的患者有很好的疗效,能有效的调节 体内新陈代谢,内分泌异常等;
(2)糙米能治疗贫血;
(3)糙米能治疗便秘,净化血液,因而有强化体质的作用;
(4)胚芽中富含的维生素E能促进血液循环,有效维护全身机能;
(5)糙米能使细胞功能转为正常,保持内分泌平衡;
(6)糙米具有连接和分解农药等放射性物质的功效,从而有效的防止了体内吸收有害物质,达到了防癌的作用;
糙米价格低,营养好,具有较好的保健作用,但煮成的米饭不好吃,口感不好;煮成的粥米粒与水分开,没有黏稠性,更不好吃;
而我们平时吃的大米虽然洁白细腻、口感好,但营养价值已经在加工过程中损失一大部分,再加上做饭时反复淘洗,外层的维生素和矿物质进一步流失,剩下的就主要是碳水化合物和部分蛋白质,它的营养价值比糙米要低很多;
所述的魔芋为南星科,多年生草本植物,魔芋含有大量的韶身甘露糖酐、维生素、植物纤维及一定量的黏液蛋白,具奇特的保健和医疗效果。魔芋所含的烟酸、维生素C、维生素E等能减少体内胆固醇的积累,对预防动脉硬化和防治心脑血管疾病有好处,吃魔芋还能提高机体免疫力,魔芋所含的优良膳食纤维能刺激机体产生一种杀灭癌细胞的物质,起防癌作用,魔芋含有的铬能延缓葡萄糖的吸收,有效降低餐后血糖,另外,魔芋能补钙、平和盐份、整肠、排毒,制成的魔芋精粉粘度大;
所述的全麦粉是整粒小麦在磨粉时,仅仅经过碾碎,而不需经过除去麸皮程序,是整粒小麦包含了麸皮与胚芽全部磨成的粉。小麦中的麸皮含有营养价值极高的纤维素。由于全麦粉中麸皮含有更丰富的营养成分如微量元素、矿物质、维生素、必需氨基酸等。因此,全麦粉具有更高保健营养功能,有抗忧郁的作用。口感和味道香甜具有浓浓的麦香味,是面粉中营养价值最高最全的一种面粉。
本发明的有益效果是:
1、本发明将玉米全粉、糙米粉、魔芋精粉和全麦粉的营养成分和保健成分叠加复合在一起,使营养和保健作用效果更好,而且弥补了糙米口感不好、玉米单独食用口感也不好的缺陷,对提高全民身体素质有积极促进作用;
2、本发明配方合理,做成的米饭颗粒完整,松软,口感好;
3、将玉米添加到价格较低的糙米中,降低了复合保健营养米的成本,而且做到了粗粮细作,对保证国家粮食安全有重大意义;
4、玉米复合保健营养米开发后,可以促进农民致富和农村经济发展。
具体实施方式。
下面通过实施例对本发明作进一步的阐述,但本发明内容完全不局限于此。
实施例1:
一种玉米糙米复合营养米,采用如下制备方法制成:
(1)制备玉米全粉:将玉米粒粉碎,过120目筛;
(2)制备糙米粉:将糙米粉碎,过120目筛;
(3)制备魔芋精粉:将鲜魔芋去皮、切片、烘干、粉碎,经第一次研磨、第一次排灰粉、第二次研磨、第二次排灰粉后制成;
(4)制备全麦粉:将小麦粒粉碎,过120目筛;
(5)将按重量份计的玉米全粉55、糙米粉25、魔芋精粉2和全麦粉10混合均匀;
(6)将步骤(5)的混合粉与水拌和成粉团;
(7)用制粒机制成米粒形状;
(8)用微波烘烤10-12分钟,微波温度为45-65℃;
(9)冷却、包装即成。
实施例2:
按照实施例1的方法步骤进行,不同的是:将按重量份计的玉米全粉50、糙米粉20、魔芋精粉3和全麦粉5混合均匀。
实施例3:
按照实施例1的方法步骤进行,不同的是:将按重量份计的玉米全粉40、糙米粉15 和魔芋精粉4混合均匀。
Claims (2)
1.一种玉米复合营养米,其特征是:它是以玉米全粉为主要原料,配比糙米粉、魔芋精粉和全麦粉经混合均匀,加水拌成粉团,制粒机挤压成米粒状,再经微波烘干而成,各组分原料用量重量份配比为:
玉米全粉40-55
糙米粉15-25
魔芋精粉2-4
全麦粉0-10。
2.权利要求1所述的玉米复合营养米,其特征是:制备方法包括如下步骤:
(1)将玉米粒粉碎,过120-150目筛,得玉米全粉;
(2)将糙米粉碎,过120-150目筛,得糙米粉;
(3)将鲜魔芋去皮、切片、烘干、粉碎,经第一次研磨、第一次排灰粉、第二次研磨、第二次排灰粉后,得魔芋精粉;
(4)将小麦粒粉碎,过120-200目筛,得全麦粉;
(5)将玉米全粉、糙米粉、魔芋精粉和全麦粉按比例混合均匀;
(6)将步骤(5)的混合粉与水拌和成粉团;
(7)用制粒机制成米粒形状;
(8)用微波烘烤10-12分钟,微波温度为45-65℃;
(9)冷却、包装即成。
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