CN103766752B - 一种粗粮面条 - Google Patents
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- CN103766752B CN103766752B CN201410055621.XA CN201410055621A CN103766752B CN 103766752 B CN103766752 B CN 103766752B CN 201410055621 A CN201410055621 A CN 201410055621A CN 103766752 B CN103766752 B CN 103766752B
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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
- 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
-
- 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
- A23L33/14—Yeasts or derivatives 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
本发明涉及一种粗粮面条，所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份。本发明还涉及一种上述粗粮面条的制备方法。本发明将粗粮面条原料进行发酵处理，提高粗粮面条总体的营养价值，本发明所述的粗粮面条作为功能性面条，除了富含易消化吸收膳食纤维外，也富含其它营养物质。
Description
技术领域
本发明涉及一种粗粮面条，属于食品领域。
背景技术
粗粮含有丰富的不可溶性纤维素，有利于保障消化***正常运转。它与可溶性纤维协同工作，可降低血液中低密度胆固醇和甘油三酯的浓度；增加食物在胃里的停留时间，延迟饭后葡萄糖吸收的速度，降低高血压、糖尿病、肥胖症和心脑血管疾病的风险。粗粮吃的太多，就会影响消化。过多的纤维可导致肠道阻塞、脱水等急性症状，尤其是对于胃肠功能较弱的人群，使得粗粮中的其它营养物质不能很好的被消化吸收。
发明内容
为了解决现有技术中存在的上述问题，本发明的一些实施方式采用以下技术方案：
一种粗粮面条，所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份。
进一步的技术方案是，所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成，所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成，所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成。
进一步的技术方案是，所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10-15min，蒸制温度为100-120℃。
一种上述粗粮面条的制备方法，将所述原料混匀后和面和成面团，再将面团发酵后，机制成面条后干燥，制成粗粮面条。
进一步的技术方案是，所述和面的加水量为20-30份，和面时间为10-20分钟。
进一步的技术方案是，所述面团发酵的发酵温度为25-40℃，发酵时间为1-4h。
进一步的技术方案是，所述干燥是指干燥至面条的含水量在12.5％～14.5％之间。
与现有技术相比，本发明的有益效果是：
（1）将粗粮面条原料进行发酵处理，提高粗粮面条总体的营养价值，如：γ-氨基丁酸、黄酮类物质、氨基酸、多肽、膳食纤维、矿物质、维生素B1、B2等，该品类面条既可对面粉起到营养强化作用，使面条中所含的各种营养素更趋于平衡、合理，又可使面粉的蛋白质起到互补作用，达到提高面条蛋白质生物效价的目的。
（2）粗粮面条原料的配比合理，不会影响面条的筋力和拉伸强度，减少面条断头率，又达到营养强化的目的。
（3）瓜尔胶的合理添加，也提高了面条品质，增加了面条的表面光滑度。
（4）和面的加水量和时间合理，使面粉中非水溶性蛋白质(麦胶蛋白和麦谷蛋白)吸水膨润，相互粘结，逐步形成具有弹性、韧性、延伸性、粘性和可塑性的面筋网络结构。
（5）本发明所述的粗粮面条作为功能性面条，除了富含易消化吸收膳食纤维外，也富含其它营养物质，如玉米富含亚油酸、异麦芽低聚糖、核黄素、维生素等营养物质，亚油酸和玉米胚芽中的维生素E协同作用，可降低血液胆固醇浓度并防止其沉积于血管壁；异麦芽低聚糖、核黄素对预防心脏病、癌症等疾病有很大的好处。花生中含有儿茶素、卵磷脂和脑磷脂等，儿茶素对人体起很强的抗老化的作用，卵磷脂和脑磷脂是神经***所需要的重要物质，能延缓脑功能衰退，抑制血小板凝集，防止脑血栓形成。南瓜中含有丰富的锌，参与人体内核酸、蛋白质的合成是肾上腺皮质激素固有成分，为人体生长发育的重要物质。小米因富含维生素B1、B12等，具有防止消化不良及口角生疮的功效。
（6）本发明的配方不仅可发挥组分的各自功效，又可体现上述组分的协同功效，强化了增强营养、抗衰老、促生长、预防消化不良、提高免疫力的功效、利于人们接受、且促进了有效成分的吸收。
具体实施方式
下面结合实施例对发明作进一步的说明，但不是对本发明的限制。
实施例一
一种粗粮面条，所述粗粮面条的原料的重量配比为面粉80份、玉米粉2份、花生粉1份、小米粉1份、南瓜泥5份、酵母粉0.5份、瓜尔胶0.3份。所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50目制成，所述花生粉是将花生干燥至含水量小于5%后粉碎至50目制成，所述小米粉是将小米干燥至含水量小于5%后粉碎至50目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10min，蒸制温度为120℃。
一种上述粗粮面条的制备方法，将所述原料混匀后和面和成面团，再将面团发酵后，机制成面条后干燥，制成粗粮面条。所述和面的加水量为20份，和面时间为20分钟。所述面团发酵的发酵温度为25℃，发酵时间为4h。所述干燥是指干燥至面条的含水量为14.5％。
实施例二
一种粗粮面条，所述粗粮面条的原料的重量配比为面粉100份、玉米粉5份、花生粉3份、小米粉3份、南瓜泥8份、酵母粉2份、瓜尔胶0.8份。
进一步的技术方案是，所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成，所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成，所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为15min，蒸制温度为100℃。
一种上述粗粮面条的制备方法，将所述原料混匀后和面和成面团，再将面团发酵后，机制成面条后干燥，制成粗粮面条。所述和面的加水量为30份，和面时间为20分钟。所述面团发酵的发酵温度为40℃，发酵时间为1h。所述干燥是指干燥至面条的含水量为12.5％。
实施例三
一种粗粮面条，所述粗粮面条的原料的重量配比为面粉90份、玉米粉3份、花生粉2份、小米粉2份、南瓜泥7份、酵母粉1份、瓜尔胶0.5份。所述玉米粉是将玉米干燥至含水量小于5%后粉碎至60目制成，所述花生粉是将花生干燥至含水量小于5%后粉碎至60目制成，所述小米粉是将小米干燥至含水量小于5%后粉碎至60目制成。所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为12min，蒸制温度为110℃。
一种上述粗粮面条的制备方法，将所述原料混匀后和面和成面团，再将面团发酵后，机制成面条后干燥，制成粗粮面条。所述和面的加水量为25份，和面时间为15分钟。所述面团发酵的发酵温度为30℃，发酵时间为2h。所述干燥是指干燥至面条的含水量为13％。
上述三个实施例经检验的各项指标如下：
（1）感官指标：
色泽：表面呈粗粮应有的色泽。
外观：表面光滑，无粗糙感。
气味：气味正常，无霉味、酸味及其他异味。
口感：光滑细腻，不粘牙，柔软爽口，具有粗粮原料发芽或发酵后应有的滋味。
（2）理化指标：
水分介于12.5％～14.5％之间；脂肪酸值(湿基)≤80；自然断条率≤10%；灰分≤10%。
（3）卫生指标：
酸价(以脂肪含量计)≤5；砷(以As计)<0.5mg／kg；铅(以Pb计)<0.5mg／kg；细菌总数<750个／g；致病菌不得检出。
上述三个实施例并不用以限制本发明，应该理解，本领域技术人员可以根据本发明设计出很多其他的修改和实施方式，这些修改和实施方式将落在本申请公开的原则范围和权利要求保护范围之内。
Claims (1)
1.一种粗粮面条的制备方法，所述粗粮面条的原料的重量配比为面粉80-100份、玉米粉2-5份、花生粉1-3份、小米粉1-3份、南瓜泥5-8份、酵母粉0.5-2份、瓜尔胶0.3-0.8份，其特征在于：将所述原料混匀后和面和成面团，再将面团发酵后，机制成面条后干燥，制成粗粮面条；
所述玉米粉是将玉米干燥至含水量小于5%后粉碎至50-70目制成，所述花生粉是将花生干燥至含水量小于5%后粉碎至50-70目制成，所述小米粉是将小米干燥至含水量小于5%后粉碎至50-70目制成；
所述南瓜泥是将南瓜去皮后蒸制捣烂制成南瓜泥,所述蒸制的时间为10-15min，蒸制温度为100-120℃；
所述和面的加水量为20-30份，和面时间为10-20分钟；
所述面团发酵的发酵温度为25-40℃，发酵时间为1-4h；
所述干燥是指干燥至面条的含水量在12.5％～14.5％之间。
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| CN105614669A (zh) * | 2016-03-18 | 2016-06-01 | 徐连炜 | 营养酵母挂面及其制作方法 |
| CN106722177A (zh) * | 2016-11-18 | 2017-05-31 | 成都锦汇科技有限公司 | 一种乳酸菌发酵面条及其制备方法 |
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| CN106666415A (zh) * | 2016-11-18 | 2017-05-17 | 成都锦汇科技有限公司 | 乳酸菌发酵面条及其制备方法 |
| CN107801910A (zh) * | 2017-11-02 | 2018-03-16 | 黄志斌 | 一种含白芷葛根的面条 |
| CN108112880A (zh) * | 2017-12-14 | 2018-06-05 | 河北科技大学 | 一种添加黑木耳的小米面条及其制作方法 |
| CN108552476A (zh) * | 2018-04-16 | 2018-09-21 | 广东日可威富硒食品有限公司 | 一种番茄营养发酵面条及其制备方法 |
| CN108522987A (zh) * | 2018-04-19 | 2018-09-14 | 广东日可威富硒食品有限公司 | 一种调理肠胃的红薯发酵面条及其制备方法 |
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