CN103689375A - 一种适合糖尿病人的面条配方及其加工方法 - Google Patents
一种适合糖尿病人的面条配方及其加工方法 Download PDFInfo
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- CN103689375A CN103689375A CN201210365763.7A CN201210365763A CN103689375A CN 103689375 A CN103689375 A CN 103689375A CN 201210365763 A CN201210365763 A CN 201210365763A CN 103689375 A CN103689375 A CN 103689375A
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- noodle
- noodles
- chickpea
- gluten
- chick
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- 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
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- 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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Abstract
本发明涉及了一种适合糖尿病人的主食面条配方及其加工方法;该面条是由鹰嘴豆粉、谷朊粉和小麦粉为主要原料,其中鹰嘴豆粉占除水以外总原料质量的50%以上,谷朊粉和小麦粉提供面筋蛋白便于面条成型;原料经过称量、混合和面、熟化、辊压、切分、干燥、计量、包装等工艺加工而成;该面条富含蛋白质、粗脂肪、植物多糖、亚麻酸、亚油酸、异黄酮,各种矿物质如钙、铁、锌、磷、铬、硒等,还富含维生素C、维生素B1、维生素B2、维生素E等营养素;由于鹰嘴豆中的可利用碳水化合物含量只有36%,属于低GI值食品,糖尿病人食用鹰嘴豆面条后血糖升高较少,这对控制糖尿病人餐后血糖非常重要。
Description
技术领域
本发明涉及一种以鹰嘴豆为主要成分的面条配方和加工方法,该面条适合作为糖尿病人的主食,本发明属于农产品加工和食品加工技术领域。
背景技术
糖尿病是由胰岛素绝对或相对分泌不足而引起的一种慢性内分泌代谢性疾病,主要症状可总结为“三多一少”,即 “多食、多饮、多尿”、 “体重减少”,糖尿病还可导致感染、心脏病变、双目失明、脑血管病变、肾功能衰竭、下肢坏疽等致命并发症;根据2010年9月中华医学会糖尿病学分会统计,我国总糖尿病患病人数达9200万以上,包含糖尿病前期总人数则达1.48亿以上;世界卫生组织预言:到2025年糖尿病的发病率将翻3倍;在目前的医疗水平下,单纯药物治疗不仅费用昂贵,而且控制病情难度较大;饮食治疗是糖尿病治疗的最基本方法,其机理是通过控制饮食来有效控制病人血糖,进而是减少或延缓各种糖尿病并发症的关键措施之一。
中国新疆和田地区是国际公认的世界四大长寿地区之一;维族人的日常饮食中,通常以牛羊肉、奶制品、高糖瓜果为主,如此高脂肪、高蛋白、高热量的食物摄入,当地却很少有人患糖尿病和心脑血管疾病;***卫生组织科考后发现,因为在他们的主食里掺有鹰嘴豆,正是鹰嘴豆起了平衡膳食的关健作用,让他们远离糖尿病及“三高症”, 因此在当地鹰嘴豆又被称为“长寿豆”; 鹰嘴豆属于高营养豆类植物,富含多种优质植物蛋白和多种氨基酸、维生素、异黄酮、粗膳食纤维及钙、镁、铁等成分,此外籽粒中还含腺嘌呤、胆碱、肌醇、淀粉、葡萄糖等,其中纯蛋白质含量高达28%以上,粗脂肪5%,碳水化合物61%,纤维素4-6%,鹰嘴豆含有十多种氨基酸,其中人体必需的8种氨基酸全部具备,而且含量比燕麦中高出2倍以上;鹰嘴豆中每百克蛋白质含谷氨酸16.0克、亮氨酸4.6克、赖氨酸4.5克。
我国传统医学表明鹰嘴豆在辅助治疗糖尿病、心血管疾病、补血、补钙等方面作用显著;铬是葡萄糖耐量因子(GTF)的组成部分,其在机体的糖代谢和脂肪代谢中发挥重要的作用;糖尿病患者正是因为胰岛素相对或绝对不足而引起糖代谢、脂肪代谢、蛋白质代谢紊乱的;鹰嘴豆含有微量元素铬,其对糖尿病具有控制、降低血糖、预防和减缓糖尿病病情及其并发症的作用;世界各地也都有关于糖尿病患者铬含量低于健康人的报道,人体血糖代谢的调节取决于3个因素和它们之间的协调作用,这3个因素是胰岛受体、葡萄糖耐量受体和胰岛素;人体铬含量减少,就会导致胰岛素活性降低,受体数量减少,糖耐量降低,从而引发糖尿病;食用鹰嘴豆产品可以使体内的胰岛素活性和胰岛素受体数量都增加,从而达到控制血糖、改善糖尿病症状的目的;鹰嘴豆中含有的铬元素和多不饱和脂肪酸可促进胆固醇代谢,防止脂质在肝脏和动脉壁沉积、 降低血小板凝结能力、防止血栓形成,防止血管损伤面的炎症反应,对血管有良好的保护作用,可有效的预防和减缓糖尿病并发症;很多血糖居高不下,波动较大的糖尿病患者,在食用鹰嘴豆产品3个月之内血糖都得到有效的控制,其并发症也得到了有效的预防和减缓;鉴于鹰嘴豆的这些功能特性,本发明选用鹰嘴豆做为其主要原料。
谷朊粉又称活性面筋粉、小麦面筋蛋白,是从小麦面粉中提取出来的天然蛋白质,由多种氨基酸组成,蛋白质含量高达 75%~85%,含有人体必须的十五种氨基酸,是营养丰富的植物蛋白资源;谷朊粉具有粘性、弹性、延伸性、薄膜成型性和吸脂性等特性.;谷朊粉是一种优良的面团改良剂,添加量不受限制,同时还是提高食品中植物蛋白质含量的有效方法;在方便面、长寿面和面条生产上添加一定量的谷朊粉,能够明显改善制品的抗拉力、抗弯曲力和抗压力等加工性能,增加面条韧性,加工时不易断头,且耐浸泡、耐热;食用口感光滑、不粘牙、劲道,且营养丰富。
小麦粉是制作面条的主要成分,含有大约70%左右的淀粉和大约12%的蛋白质,还有少量的油脂和矿物质等组分;小麦蛋白中的80%以上是麦谷蛋白和醇溶蛋白,是面筋蛋白的主要成分,和面团的粘弹性有关,在形成面团中起到主要作用;面筋蛋白和面条的强度和粘弹性密切相关,是形成有一定机械强度面条的关键成分,对面条的口感影响很大。
在本发明中,添加小麦粉和谷朊粉的主要目的是为了利用其中的面筋蛋白形成面条的蛋白网络结构,改进鹰嘴豆中蛋白质不能形成网络的缺点,从而改进鹰嘴豆为主要成分的面条强度、粘弹性和口感;本发明提供一种以鹰嘴豆、谷朊粉、小麦粉等为主要原料,适合糖尿病人食用的面条配方;经过糖尿病大白鼠的血糖试验,结果表明该面条对餐后血糖的影响显著低于小麦面条。
发明内容
本发明的目的在于提供一种适用于糖尿病人的面条配方,该面条是由鹰嘴豆、谷朊粉、小麦粉、食盐和水为主要原料,添加少量的食用碱和复合磷酸盐,经过糖尿病大白鼠血糖实验,得到了一种适合作为糖尿病人主食的面条制品;该面条富含人体易消化和吸收的纯天然植物蛋白、人体必需的八种氨基酸、粗脂肪、粗膳食纤维、植物功能性多糖、亚油酸、亚麻酸,以及铁、锌、磷、钙、铬、硒等矿物质,还富含维生素C、维生素B1、维生素B2和维生素E等营养素;鹰嘴豆有“粗粮中的粗粮”之美誉,有滋补营养、强身健体增强人体免疫力等功效,且鹰嘴豆属于低GI值食品,所以鹰嘴豆特别适合糖尿病、高血脂和高血压病人食用。
本发明所述的是一种主要原料为鹰嘴豆粉、谷朊粉等的面条,该面条配方为:鹰嘴豆粉50-95千克、谷朊粉5-18千克、小麦粉0-50千克、食盐2千克、食用碱100克、复合磷酸盐200克、水35千克;该面条的加工方法为:把称量好的鹰嘴豆粉、谷朊粉和小麦粉放入搅拌机加水搅拌,同时用少量水分别溶解食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
本发明所述的鹰嘴豆粉是鹰嘴豆原料经去杂后粉碎过60目筛得到的;这样的粉碎粒度兼顾了面条的口感,同时很好保留了鹰嘴豆中大部分的蛋白质、异黄酮、油脂、膳食纤维、矿物质和维生素等营养成分;鹰嘴豆中富含硒、铁、铬、钙、等矿物元素从营养上弥补了人体必需的营养素,起到强化面条保健性能的功效。
本发明中添加的谷朊粉和小麦粉可使面条的筋度大大增加,尤其是谷朊粉中蛋白质含量高达75%-80%,在改善面条口感的同时使面条的营养价值又有所提高。
本发明所述的水为符合国家饮用水标准的水;本发明所述的食用碱为食用碳酸钠,食品级复合磷酸盐配方(质量百分比)为:六偏磷酸钠55% 三聚磷酸钠29%,焦磷酸钠3%,磷酸二氢钠13%;添加食用碱和复合磷酸盐对面条的改良作用主要表现在:可以提高面条的pH值,增加鹰嘴豆粉中球蛋白的溶解性,增加面筋筋力,减少淀粉溶出物;增强面条粘弹性,改进面条的加工特性,便于辊压加工成质地均匀、表面光滑、有适当筋度的面条,从而提高面条表面光洁度,增加面条的耐煮性,改进面条的口感和风味。
本发明中的主要原料为鹰嘴豆粉,因为鹰嘴豆中的可利用碳水化合物质量百分比(干基)只有36%,糖尿病人食用和小麦面条等量的鹰嘴豆面条后,食用后血糖增幅显著减小,这对糖尿病人健康非常有利;本发明制作的面条在食用后血糖增幅减少,这也是面包、馒头、米饭、小麦面条等主食所不能及的,因而适合作为糖尿病人的主食。
本发明制作的面条对糖尿病大白鼠餐后血糖影响的实验为:SD大白鼠购于北京维通利华实验动物技术有限公司,采用链脲佐霉素(STZ)诱导糖尿病大白鼠模型(郝颖,柴瑞华等.改良链脲佐菌素(STZ)诱导大鼠糖尿病模型及其饲养方法[J].中华中医药学刊,2008,(4):784-785);然后根据大白鼠体重,喂食不同量的采用本发明方法制作的各种配方面条;在餐前、餐后30min、60min、120min、180min时进行断尾取血,采用罗氏活力型血糖仪及试纸测定血糖值;利用origin软件中的梯形积分处理得到血糖生成曲线下面积;采用SAS9.2中的邓肯氏新夏极差检验(P<0.05) 对不同面条配方进行差异性分析;得到的实验结果如表1。
面条配方(质量比):
a、小麦粉面条:小麦面粉100、水35;b、 鹰嘴豆粉50、小麦面粉50、水35;
c、鹰嘴豆粉82,谷朊粉15、食盐2、食用碱0.1、复合磷酸盐0.2、水35;
d、 鹰嘴豆粉90、谷朊粉10、食盐2、食用碱0.1、复合磷酸盐0.2、水35;
e、鹰嘴豆粉95、谷朊粉5、食盐2、食用碱0.1、复合磷酸盐0.2、水35;
表1 不同配方面条对糖尿病大白鼠餐后血糖的增加值的比较
面 条 配 方 | 时间-血糖值曲线下面积(mmol*h/L) | 显 著 性 |
a | 14.07+6.09 | A |
b | 8.19+2.95 | B |
c | 7.26+4.00 | B |
d | 6.60+5.26 | B |
e | 6.73+4.31 | B |
注:数据均以平均值+标准偏差来表示-,p<0.05
可以看出,鹰嘴豆粉在除了水以外的配方中质量比占50%以上的面条对糖尿病大白鼠餐后血糖增加值都显著低于小麦粉面条数据(p<0.05);因而,根据本发明所提供配方和加工方法得到的主食面条是适合糖尿病人食用的,对控制糖尿病餐后血糖效果显著。
具体实施方式
实施例一
分别称取鹰嘴豆粉50千克、谷朊粉5千克、小麦粉40千克、食盐2千克、食用碱100克、复合磷酸盐200克和水35千克;把称量好的鹰嘴豆粉、谷朊粉和小麦粉放入搅拌机加水搅拌,同时用少量水分别溶解食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
实施例二
分别称取鹰嘴豆粉60千克、谷朊粉10千克、小麦粉30千克、食盐2千克、食用碱100克、复合磷酸盐200克、水35千克;把称量好的鹰嘴豆粉、谷朊粉放入搅拌机加水搅拌,同时用少量水分别溶解食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
实施例三
分别称取鹰嘴豆粉70千克、谷朊粉10千克、小麦粉20千克、食盐2千克、食用碱100克、复合磷酸盐200克、水35千克;把称量好的鹰嘴豆粉、谷朊粉和小麦粉放入搅拌机加水搅拌,同时用少量水分别溶解食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
实施例四
分别称取鹰嘴豆粉85千克、谷朊粉15千克、食盐2千克、食用碱100克、复合磷酸盐200克、水35千克;把称量好的鹰嘴豆粉、谷朊粉放入搅拌机加水搅拌,同时用少量水分别溶解食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
Claims (3)
1.一种适合糖尿人的面条配方和加工方法,其特征在于:
(1)面条配方为:鹰嘴豆粉50-95千克、谷朊粉5-18千克、小麦粉0-50千克、食盐2千克、食用碱100克、复合磷酸盐200克,水35千克;
(2)面条加工方法为:把称量好的鹰嘴豆粉、谷朊粉和小麦粉放入搅拌机加水搅拌,同时用少量水分别溶解已称量好的食盐、食用碱和复合磷酸盐,溶解后在搅拌过程中依次添加;
(3)搅拌形成面团后,再经过保温熟化、辊压成型、切分、干燥、计量和包装后即为成品。
2.根据权利要求1所述的鹰嘴豆粉,其特征在于鹰嘴豆粉碎过60目筛。
3.根据权利要求1所述的面条配方,其特征在于该鹰嘴豆面条中的鹰嘴豆粉占除水以外原料总质量的50%以上。
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CN111000137A (zh) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | 一种营养面条及其制作方法 |
CN111000136A (zh) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | 一种辅助降低血脂的面条及其制作方法 |
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CN111436616A (zh) * | 2020-04-30 | 2020-07-24 | 新绎健康管理有限公司 | 含维生素和矿物质的组合物 |
CN114651940A (zh) * | 2022-04-20 | 2022-06-24 | 河南工业大学 | 一种冷冻熟制杂粮面条预拌粉的制备工艺 |
CN115843969A (zh) * | 2022-12-14 | 2023-03-28 | 南昌大学 | 一种预防肥胖和改善肠道微生态的儿童面条及其制备方法 |
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