CN103919230A - 苦荞藜麦速溶固体饮料的制备 - Google Patents
苦荞藜麦速溶固体饮料的制备 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明提供了一种苦荞藜麦速溶固体饮料的制备方法,该苦荞藜麦速溶固体饮料的制备主要包含脱苦的苦荞粉、藜麦粉及适当辅助添加剂,此保健食品具有降血脂、降血压、降血糖、治疗II型糖尿病、促进胎儿的智力和骨骼正常发育,防止孕期缺铁性贫血、防癌、抗衰老等保健功效。除此之外,本发明将脱苦的苦荞粉与藜麦粉按照不同比例结合制作成方便食用的速溶固体饮料形式,易于不同人群根据自己的需要选择适宜的苦荞藜麦速溶固体饮料。
Description
技术领域
本发明涉及到苦荞藜麦速溶固体饮料的制备工艺
背景技术
苦荞又称鞑靼荞麦,蓼科荞麦属,双子叶植物。《本草纲目》记载苦荞“食肠胃,益气力,续精神,降气宽肠。”苦荞中含有特殊的黄酮类化合物——芦丁,这种物质具有软化血管、促进伤口愈合、消炎、抗过敏、止咳、平喘、降血脂的作用。苦荞富含酚类化合物,具有很强的抗氧化作用。苦荞中的维生素E具有较强的抗氧化作用,可抑制和消除人体内过剩的自由基,活化巨噬细胞,消除皮肤沉积的色素,增强人体免疫机能,减轻抗癌药物的负作用。苦荞中的活性元素硒在人体内可与金属结合形成一种不稳定的“金属-硒-蛋白”复合物,有助于体内有毒物质的排除。除此之外,苦荞蛋白含有抑制血管紧张素的多肽物质,起到很好的降血压功效。现代临床医学研究表明,苦荞及其制品具有降血糖、降血脂、降尿糖、抑制衰老和增强人体免疫力等作用。
藜麦,隶属藜科,双子叶植物,营养价值极高,FAO(***粮食与农业组织)已将其列为唯一一种单一植物可以满足人体的基本营养需求。藜麦所含蛋白质含量是大米的2倍多,品质与奶粉及肉类相当,富含多种氨基酸,其中有人体必需的9种氨基酸,比例适当且易于吸收,尤其富含植物中缺乏的赖氨酸。钙、镁、磷、钾、铁、锌、硒和锰等矿物质营养含量高,据报道,如果身体中缺镁会导致高血压,缺血性心脏病及心律不齐,而藜麦中富含镁元素,可以缓解血管压力,研究表明,每日以藜麦作为早餐可以减少心脏病的发生;藜麦的钙含量较高,可保证胎儿的智力和骨骼发育正常,长出强壮的骨骼、健康的心脏、神经和肌肉等,有助于孕妇产后子宫恢复、防止产后出血,是孕妇婴幼优质营养源。藜麦中纤维素的含量是3.7%,其中可溶性纤维素占36%,不可溶纤维素占64%,且两种纤维素对调节血糖水平,降低胆固醇和保护心脏均有显著疗效。
目前,藜麦因其作为一种高蛋白、低热量、零胆固醇的“全能”食物,被誉为“谷物之母”已经畅销欧美市场百年不衰,据报道,美国太空总署正考虑将它作 为宇航员长途飞行时的食物来源。
速溶固体饮料因其具有服用方便、作用迅速、生物利用度好、便于携带的优点,使其一直受到广大消费者的青睐。
本发明将脱苦的苦荞粉与藜麦粉按照不同比例结合,以其作为此速溶固体饮料的主要原料,在速溶固体饮料原有的方便食用的基础上进一步增加其营养价值,赋予其降血脂、降血压、降血糖、治疗II型糖尿病、促进胎儿的智力和骨骼正常发育,防止孕期缺铁性贫血、防癌、抗衰老的保健功效,使此苦荞藜麦速溶固体饮料既符合现代人的追求,又益于广大消费者的身心健康。
本发明共确定四种苦荞藜麦速溶固体饮料的制备工艺,消费者可以根据苦荞及藜麦的作用,针对个人情况选择所需的苦荞藜麦速溶固体饮料。
发明内容
本发明提供一种苦荞藜麦速溶固体饮料的制作工艺,该固体饮料由如下比例的原料制成:
(1)苦荞粉70份、藜麦粉30份、糖粉20份、糊精20粉。
(2)苦荞粉60份、藜麦粉40份、糖粉20份、糊精20粉。
(3)苦荞粉50份、藜麦粉50份、糖粉20份、糊精20粉。
(4)苦荞粉40份、藜麦粉60份、糖粉20份、糊精20粉。
本发明速溶固体饮料以脱苦的苦荞粉和藜麦粉及适当辅助添加剂为原料制作苦荞藜麦速溶固体饮料。因为苦荞与藜麦的功效有所差异,本发明将苦荞粉与藜麦粉以不同比例结合,共确定4种比例配方,使其满足不同人群的需求,广大消费者可根据自己的身体情况确定所需速溶固体饮料。
本发明苦荞藜麦速溶固体饮料的制备方法如下:
1.原料选择:将苦荞粉(脱苦)、藜麦粉分别过100目筛。
2.称量:按照上述比例分别称取处理好的原料。
3.制粒:取适量干燥糖粉和糊精置于适当容器中,加入筛选出来的苦荞粉及藜麦粉,混合均匀,按照原料重量50-60%的比例添加适量乙醇,调整湿度制成软材,软材的软硬度以手捏能成团、轻压则散为宜。以制粒机挤压过10-12目筛成颗粒。
4.干燥、整粒:用空气去湿机使湿颗粒先静置去湿6-8小时,至颗粒表面近干,粘度减小,变得较原来疏松容易分散后,经过直径为5mm的圆形孔筛去僵块、条块,然后加入振荡加料器,转送入振动式远红外烘箱中干燥。
5.包装:用铝箔纸分块包封后,再用硬纸盒包装,外面用1层玻璃纸封严。贮存在阴凉、通风、干燥处。
工艺流程:如图1
附图说明
图1为苦荞藜麦速溶固体饮料制备的工艺流程图。
Claims (2)
1.本发明提供一种苦荞藜麦速溶固体饮料的制备工艺,其特征在于该固体饮料由如下四种比例的原料制成:
(1).苦荞粉70份、藜麦粉30份、糖粉20份、糊精20粉。
(2).苦荞粉60份、藜麦粉40份、糖粉20份、糊精20粉。
(3).苦荞粉50份、藜麦粉50份、糖粉20份、糊精20粉。
(4).苦荞粉40份、藜麦粉60份、糖粉20份、糊精20粉。
2.本发明苦荞藜麦速溶固体饮料的制备方法的特征在于采用如下方法:
(1).原料选择:将苦荞粉(脱苦)、藜麦粉分别过100目筛。
(2).称量:按照上述比例分别称取处理好的原料。
(3).制粒:取适量干燥糖粉和糊精置于适当容器中,加入筛选出来的苦荞粉及藜麦粉,混合均匀,按照原料重量50-60%的比例添加适量乙醇,调整湿度制成软材,软材的软硬度以手捏能成团、轻压则散为宜。以制粒机挤压过10-12目筛成颗粒。
(4).干燥、整粒:用空气去湿机使湿颗粒先静置去湿6-8小时,至颗粒表面近干,粘度减小,变得较原来疏松容易分散后,经过直径为5mm的圆形孔筛去僵块、条块,然后加入振荡加料器,转送入振动式远红外烘箱中干燥。
(5).包装:用铝箔纸分块包封后,再用硬纸盒包装,外面用1层玻璃纸封严。贮存在阴凉、通风、干燥处。
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