CN106490470A - 一种苦荞可可香面条及其制备方法 - Google Patents
一种苦荞可可香面条及其制备方法 Download PDFInfo
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- CN106490470A CN106490470A CN201610931693.5A CN201610931693A CN106490470A CN 106490470 A CN106490470 A CN 106490470A CN 201610931693 A CN201610931693 A CN 201610931693A CN 106490470 A CN106490470 A CN 106490470A
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- Prior art keywords
- radix
- rhizoma fagopyri
- fagopyri tatarici
- brown rice
- powder
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- A—HUMAN NECESSITIES
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Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种苦荞可可香面条及其制备方法,是由下述原料制成:苦荞、可可粉、发芽糙米、洋甘菊、小麦粉、葛根、菩提子花、女贞子、金雀花、草决明、皂荚糖胶、黄原胶、菊粉、桑葚汁、水适量。本发明制得的苦荞可可香面条,营养更加丰富,同时促进机体代谢吸收,经久耐煮、柔韧滑润、口感香浓爽口,适合各种人群食用;提高有机硒、GABA等活性功能成分,增强机体抗氧化功能,有益机体健康;融合糙米苦荞清新乳香,口感丰富,同时添加金雀花、草决明等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,调节改善机体功能,还具有滋阴健脾、降压降脂的功效,有益人体健康。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种苦荞可可香面条及其制备方法。
背景技术
面条起源于中国,有着源远流长的历史,因其具有制作简单、食用方便、营养丰富、易消化、即可主食又可快餐的特点越来越受到人们的欢迎和喜爱。面条是一种用谷物或豆类的面粉加水和成面团后或者压或擀制成片再切或压,或者使用搓、拉、捏等手段,制成条状 (或窄或宽,或扁或圆)或小片状,最后经煮、炒、烩、炸而成的一种食品。由于小麦粉的营养成分不够丰富,且营养成分不平衡,难以满足以面食为主的消费群体对营养和健康的要求。为了对面条为主食的营养改良和强化来提高人民营养水平已成为国内外研究的热点之一。
发芽糙米是将糙米发芽至一定芽长后由幼芽和带糠层胚乳组成的糙米制品,是糙米中所含大量酶被激活和释放,从结合态转化为游离态的酶解过程,发芽糙米(PR)是一种新的饮食谷物,并作为一种膳食补充剂,得到了广泛的关注。发芽利用了麦麸中的生理活性物质,种子中的γ-氨基丁酸 (GABA)、维生素、矿物质、纤维素、植酸和阿魏酸等 营养成分更容易消化和吸收, GABA前体物质为 L-谷氨酸,通过谷氨酸脱羧酶生成,GABA具有神经传导、降血压、利尿、抑制癌细胞的增殖等作用。 发芽除了产生丰富的营养物质,也可产生抗坏血酸、生育酚、生育三烯酚等生物活性物质及抗氧化活性成分,改善了种子的营养价值,降低植酸等抗营养因子,增加蛋白质消化率,提高氨基酸利用率等。糖尿病患者食用发芽糙米饮食餐后具有较低的血糖浓度,而不会增加人体胰岛素的分泌。对链脲佐菌素诱导糖尿病的白鼠喂养发芽糙米的饮食,降低了血糖水平及脂质过氧化物的浓度,能有效预防心肌梗死、微血管病发症、视网膜病等病症。这表明发 芽糙米饮食能够治疗和预防糖尿病及其并发症。
目前,已有关于糙米与小麦结合面条发明的发明专利申请,具体如下:
(1)申请公开号为CN 104116044A的专利申请公开了一种抹茶风味面条及其制备方法,是由面粉、玉米粉、抹茶粉、豌豆粉、发芽糙米、银耳粉、救心菜、芹菜粉、胡麻子、去皮鸡肉、圣女果、龙须菜、野木瓜粉、鳄梨果酱、积雪草、黑枣、莲须、鸡内金、食用玫瑰等原料组成抹茶是碾磨成超微粉状的、蒸青的绿茶,将其加入面条的制作当中,使面条呈现嫩绿的色泽,面条爽滑可口、清香怡人,而且抹茶粉中含有茶氨酸、茶多酚等独特的营养保健物质,使本品营养与美味兼具。。
(2)申请公开号为CN105249213A的专利申请公开了一种杂粮面条,由下列重量份的原料组成:小麦粉100-200份、高粱面30-40份、荞麦粉30-40份、黄豆粉30-40份、玉米粉30-40份、糙米粉30-50份、大豆粉30-40份、燕麦粉30-40份、鸡蛋10-20份、食盐3-5份和水80-100份;添加高粱、荞麦、黄豆等杂粮,对食欲不振、消化不良有调节作用,具有健脾祛湿、调理肠胃的功效,适合广大人群食用。
虽然上述专利申请中所提及的面条均是含有糙米、小麦粉等原料制备而成,但未能解决由于糙米于附着果皮和种皮,其蒸煮性及口感较差,且不易消化等问题,均是简单添加糙米粉或打浆作为原料加入食品中,未得到充分的利用,降低了糙米、小麦复合面条的实际营养价值以及食品风味。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种苦荞可可香面条及其制备方法。
本发明是通过以下技术方案实现的:
一种苦荞可可香面条,是由下述重量份的原料制成:
苦荞15-18、可可粉6-8、发芽糙米40-45、洋甘菊10-12、小麦粉240-250、葛根10-12、菩提子花2-3、女贞子1-2、金雀花2-3、草决明2-4、皂荚糖胶0.6-0.8、黄原胶0.4-0.6、菊粉3-5、桑葚汁14-18、水适量。
所述的苦荞可可香面条的制备方法,包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有10-20mg/L浓度的***钠水溶液淹没浸制,在温度28-32℃下浸泡8-10小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃湿度75-85%下,通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在28-30kHz下超声处理15-16分钟,在40-45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香洋甘菊除杂干净,喷润少量含有0.02-0.04%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度30-40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将菩提子花、女贞子、金雀花、草决明混合粉碎,与窖制洋甘菊混合,喷淋适量白酒浸润均匀,放入蒸帘,在190-210℃下过热蒸汽下蒸制12-15分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与10-12倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得洋甘菊功能营养液;
(4)、将苦荞筛洗干净,在含有0.02-0.03%柠檬酸的水溶液中浸制6-8小时,脱水沥干,在260-300℃过热蒸汽下蒸制15-20分钟,烘干粗碎,在120-130℃烘烤熟香,精磨成粉,与可可粉混拌均匀,得苦荞可可粉;
(5)、将葛根去皮洗净切片,在220-260℃过热蒸汽下蒸制12-15分钟,冷却至常温,低温冷冻干燥,研磨成粉,加入桑葚汁、菊粉混拌均匀,在40-60℃下焖润至汁液收干,再次精磨至180-200目,得葛根粉;
(6)、将发芽糙米粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入洋甘菊功能营养液搅拌均匀,在40-60℃下焖润20-30分钟,加热至88-92℃,保温焖润至乳状,得菊香糙米乳;
(7)、将小麦粉与苦荞可可粉、葛根粉混合均匀,加入菊香糙米乳及其他剩余原料揉拌均匀,得到面团,常温静置10-15分钟,再经揉拌、压延、切条、干燥、切断后灭菌包装,得到成品。
本发明的优点是:
本发明制得的苦荞可可香面条,以小麦粉为主,复配发芽糙米等营养功能原料,营养更加丰富,同时促进机体代谢吸收,增强面条的保健功能,经久耐煮、柔韧滑润、口感香浓爽口,适合各种人群食用;配方添加发芽糙米,采用富硒溶液浸提,同时采用超声发芽处理,提高有机硒、GABA等活性功能成分,增强机体抗氧化功能,有益机体健康;将新鲜洋甘菊处理窖制发芽糙米,消除腥味,赋予菊香;再经挤压膨化、粉碎调制成乳,提高糙米水溶性功能成分,便于机体消化吸收,米香浓润适口,与小麦粉、苦荞等营养成分协同搭配,制得面条,融合糙米苦荞清新乳香,口感丰富,同时添加金雀花、草决明等中药功能成分,增强保健价值,全方协同配伍,富含天然植物成分,调节改善机体功能,还具有滋阴健脾、降压降脂的功效,有益人体健康。
具体实施方式
一种苦荞可可香面条,是由下述重量(斤)的原料制成:
苦荞18、可可粉8、发芽糙米45、洋甘菊12、小麦粉250、葛根12、菩提子花3、女贞子2、金雀花3、草决明4、皂荚糖胶0.8、黄原胶0.6、菊粉5、桑葚汁18、水适量。
所述的苦荞可可香面条的制备方法,包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有20mg/L浓度的***钠水溶液淹没浸制,在温度32℃下浸泡10小时,筛出沥干余水,放入人工气候箱中,在温度30℃湿度85%下,通气培养发芽16小时,用净纱布包裹放入超声波清洗槽中,处理频率在30kHz下超声处理16分钟,在45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香洋甘菊除杂干净,喷润少量含有0.02%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将菩提子花、女贞子、金雀花、草决明混合粉碎,与窖制洋甘菊混合,喷淋适量白酒浸润均匀,放入蒸帘,在210℃下过热蒸汽下蒸制15分钟,在-12℃下速冻冷藏2小时,精磨粉碎至80目,与12倍蒸馏水混合均匀,加热煮沸熬制60分钟,再将煎液在85℃下用超声波提取30分钟,冷却后离心过滤,得洋甘菊功能营养液;
(4)、将苦荞筛洗干净,在含有0.03%柠檬酸的水溶液中浸制8小时,脱水沥干,在300℃过热蒸汽下蒸制20分钟,烘干粗碎,在130℃烘烤熟香,精磨成粉,与可可粉混拌均匀,得苦荞可可粉;
(5)、将葛根去皮洗净切片,在260℃过热蒸汽下蒸制15分钟,冷却至常温,低温冷冻干燥,研磨成粉,加入桑葚汁、菊粉混拌均匀,在60℃下焖润至汁液收干,再次精磨至200目,得葛根粉;
(6)、将发芽糙米粉碎至80目,加入高温α-淀粉酶添加量为75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入洋甘菊功能营养液搅拌均匀,在60℃下焖润30分钟,加热至92℃,保温焖润至乳状,得菊香糙米乳;
(7)、将小麦粉与苦荞可可粉、葛根粉混合均匀,加入菊香糙米乳及其他剩余原料揉拌均匀,得到面团,常温静置15分钟,再经揉拌、压延、切条、干燥、切断后灭菌包装,得到成品。
Claims (2)
1.一种苦荞可可香面条,其特征在于,是由下述重量份的原料制成:
苦荞15-18、可可粉6-8、发芽糙米40-45、洋甘菊10-12、小麦粉240-250、葛根10-12、菩提子花2-3、女贞子1-2、金雀花2-3、草决明2-4、皂荚糖胶0.6-0.8、黄原胶0.4-0.6、菊粉3-5、桑葚汁14-18、水适量。
2.一种如权利要求1所述的苦荞可可香面条的制备方法,其特征在于包括以下步骤:
(1)、将全胚糙米筛洗除杂,加入含有10-20mg/L浓度的***钠水溶液淹没浸制,在温度28-32℃下浸泡8-10小时,筛出沥干余水,放入人工气候箱中,在温度29-31℃湿度75-85%下,通气培养发芽14-16小时,用净纱布包裹放入超声波清洗槽中,处理频率在28-30kHz下超声处理15-16分钟,在40-45℃下低温烘干,得富硒发芽糙米;
(2)、将采收鲜香洋甘菊除杂干净,喷润少量含有0.02-0.04%柠檬酸的雾状水液,自然通风摊凉收干,与富硒发芽糙米混拌均匀,在温度30-40℃下木箱中窖制至鲜花萎蔫,筛网分离花米,待用;
(3)、将菩提子花、女贞子、金雀花、草决明混合粉碎,与窖制洋甘菊混合,喷淋适量白酒浸润均匀,放入蒸帘,在190-210℃下过热蒸汽下蒸制12-15分钟,在-12℃±3℃下速冻冷藏1-2小时,精磨粉碎至60-80目,与10-12倍蒸馏水混合均匀,加热煮沸熬制40-60分钟,再将煎液在80-85℃下用超声波提取20-30分钟,冷却后离心过滤,得洋甘菊功能营养液;
(4)、将苦荞筛洗干净,在含有0.02-0.03%柠檬酸的水溶液中浸制6-8小时,脱水沥干,在260-300℃过热蒸汽下蒸制15-20分钟,烘干粗碎,在120-130℃烘烤熟香,精磨成粉,与可可粉混拌均匀,得苦荞可可粉;
(5)、将葛根去皮洗净切片,在220-260℃过热蒸汽下蒸制12-15分钟,冷却至常温,低温冷冻干燥,研磨成粉,加入桑葚汁、菊粉混拌均匀,在40-60℃下焖润至汁液收干,再次精磨至180-200目,得葛根粉;
(6)、将发芽糙米粉碎至60-80目,加入高温α-淀粉酶添加量为70-75U/g糙米粉,喷润适量纯净水搅拌均匀,经挤压、膨化后超微粉碎,加入洋甘菊功能营养液搅拌均匀,在40-60℃下焖润20-30分钟,加热至88-92℃,保温焖润至乳状,得菊香糙米乳;
(7)、将小麦粉与苦荞可可粉、葛根粉混合均匀,加入菊香糙米乳及其他剩余原料揉拌均匀,得到面团,常温静置10-15分钟,再经揉拌、压延、切条、干燥、切断后灭菌包装,得到成品。
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CN113826819A (zh) * | 2020-12-24 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | 油炸面制品用粉、添加剂及在油炸方便面中的应用 |
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