CN108617950A - 一种枸杞养生挂面及其制备方法 - Google Patents
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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
- 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
- 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
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- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明涉及一种枸杞养生挂面及其制备方法，所述枸杞养生挂面包含如下重量份的原料：面粉100～200份、枸杞粉10～20份、黄芪粉1.5～3份、黄精粉0.6～1.2份、食用盐1.5～3份和水20～40份。所述枸杞养生挂面含有多种健脾养胃和增加免疫力的成分，长期食用有补益气血、增加食欲及强身健体之功效。且所述枸杞养生挂面采用机械化工艺进行制备，挂面生产效率高，综合生产成本低。
Description
技术领域
本发明属于食品领域，具体涉及一种枸杞养生挂面及其制备方法。
背景技术
在现代快节奏的工作、生活中，挂面作为一种速食食品越来越多的受到广大消费者的青睐，但传统挂面多以精加工的面粉为主，营养成分较低，也只有简单的果腹作用，长期食用并不利于健康。
故研发具备养生功效的挂面已成为食品行业的一大热点，公开号为CN103652614A的《一种补肾养生挂面》专利中选用面粉、枸杞粉、山药粉、肉苁蓉粉、洋葱汁和杜仲粉为原料，主要取枸杞增强免疫、延缓衰老、抗癌之功效，加之山药益肺肾、补虚赢之作用，最后配以肉苁蓉补肾阳、益精血之疗效，从而在普通挂面的基础上得到养生效果。然而，该专利只是将各个组分的理疗效果进行简单的叠加，调理效果一定程度上受到限制，并不全面。
发明内容
为了解决现有技术存在的问题，本发明提供了一种枸杞养生挂面及其制备方法，所述养生枸杞挂面不含任何添加剂，在现有面粉基础上添加具有健脾养胃、增加免疫力之功效的组分，长期食用可增强体质。
本发明的技术方案为：提供一种枸杞养生挂面，包含如下重量份的原料：面粉100～200份、枸杞粉10～20份、黄芪粉1.5～3份、黄精粉0.6～1.2份、食用盐1.5～3份和水20～40份。
所述枸杞养生挂面包含如下重量份的原料：面粉150份、枸杞粉15份、黄芪粉2.25份、黄精粉0.9份、食用盐2.25份和水30份。
所述枸杞养生挂面还包含0.2～0.4重量份的辅料；所述辅料为西洋参粉和陈皮粉中的一种或两种组合物；辅料中的陈皮粉能够改善肠胃功能，促进消化；西洋参粉能够促进蛋白合成，增强免疫力，辅料的加入使得配方的理疗功能更加全面。
所述枸杞养生挂面的制备方法包括如下步骤：
(1)将面粉、枸杞粉、黄芪粉、黄精粉和辅料搅拌均匀后得混合粉；将食用盐加入水中溶解完全后得食用盐水；
(2)将食用盐水加入至混合粉后制成面团，完毕后进行熟化，得熟化面团；
(3)将熟化面团进行压片及切条，完毕后得湿切面；
(4)将湿切面进行干燥、切断后即得所述枸杞养生挂面。
所述步骤(2)中，食用盐水温度为30～35℃；采用盆式熟化机进行熟化，熟化时搅拌杆转速为5～8r/min，温度为25～30℃，时间为20～30min。在机械化生产中，面团静置熟化时往往容易结块，不利于后续压片喂料，所以在温度、时间适宜的范围内，采用低转速的盆式熟化机既能防止面团结块，又能满足喂料。
所述步骤(3)中，压片厚度为0.8～1mm；切条宽度为1～10mm。
所述步骤(4)中，干燥温度为25～45℃，相对湿度为60～85％RH，干燥时间为4～6h；所述养生挂面长度为20～30cm，宽度为1～10mm。
所述枸杞养生挂面需经快速灭菌、计量后袋装。
所述枸杞养生挂面中原料功效如下：
枸杞：枸杞富含具有生理活性的枸杞多糖，其能够增强非特异性免疫功能、提高抗病能力、保护白细胞、抑制肿瘤生长和细胞突变，具有促进机体造血功能恢复和调节免疫力的功效；枸杞多糖能显著增加小鼠肌糖原、肝糖原储备量，提高运动前后血液乳酸脱氢酶总活力、降低小鼠剧烈运动后血尿素氮增加量，加快运动后血尿素氮的清除速率，这表明枸杞多糖对消除疲劳具有十分明显的作用；枸杞多糖对胰岛细胞有保护作用，能明显增强受损胰岛细胞内超氧化物歧化酶的活性，提高胰岛细胞的抗氧化能力，减轻过氧化物对细胞的损伤，降低内二醛生成量；枸杞多糖能降低血浆及血管中丙二醛、内皮素的含量，同时增加降钙素基因相关肽的释放，防止高血压形成；枸杞能有效降低血液中甘油三酯和胆固醇的含量，具有明显的降血脂、调节脂类代谢功能，对预防心血管疾病具有积极作用；人体的视网膜光感受器是由视黄醇和视蛋白所构成，枸杞中所含丰富的β-胡萝卜素可在人体内转化成维生素A，而维生素A可生成视黄醇，从而提高视力，防止黄斑症，同时，生成的维生素A具有维持上皮组织正常生长与分化的功能，量充足时可预防鼻、咽、喉和其他呼吸道感染，能够提高呼吸道抗病能力；枸杞多糖与β-胡萝卜素都是强力的抗氧化剂，再加上枸杞中所含的微量元素硒和维生素E的协同作用，组成了强大的抗氧化成分，能够延缓机体衰老，另外，维生素A可维持上皮组织的生长与分化，防止皮肤干燥和毛囊角化，从而起到美容养颜、滋润肌肤的作用。
黄芪：黄芪能增强网状内皮***的吞噬功能，使血白细胞及多核白细胞数量显着增加，使巨噬细胞吞噬百分率及吞噬指数显着上升，对体液免疫、细胞免疫均有促进作用，同时黄芪还具有增强病毒诱生干扰素的能力；黄芪中所含的黄芪多糖有明显的抗疲劳作用，可增加肾上腺素重量、减少全身性耗氧以及增强组织耐缺氧的能力；黄芪能促进血清和肝脏的蛋白质更新，对蛋白质代谢有促进作用；黄芪对正常心脏有加强收缩的作用，对因中毒或疲劳而衰竭的心脏，强心作用更显着，表现为可使心脏收缩振幅增大，排出血量增多，黄芪能改善病毒性心肌炎患者的左心室功能，还有抗心律失常作用；黄芪可使血压下降，降低血管阻力，且作用迅速；黄芪多糖具有双向调节血糖的作用，可使高葡萄糖负荷的血糖水平显着下降，并能明显对抗肾上腺素引起的血糖水平升高；黄芪对痢疾杆菌、肺炎双球菌、溶血性链球菌A，B，C及金黄色、柠檬色、白色葡萄球菌等均有抑制作用。
黄精：用于治疗脾胃虚弱、阴虚肺燥、干咳少痰、须发早白、精血不足、内热消渴等症。其还具有降血压、降血糖、降血脂、防止动脉粥样硬化、延缓衰老和抗菌的作用；能增强免疫功能，增强新陈代谢等。
西洋参：西洋参中的皂甙可以有效增强中枢神经，达到静心凝神、消除疲劳、增强记忆力等作用，可适用于失眠、烦躁、记忆力衰退及老年痴呆等症状；其具有抗心律失常、抗心肌缺血、抗心肌氧化、强化心肌收缩的能力；其能够促进血清蛋白合成、骨髓蛋白合成、器官蛋白合成等，从而提高机体免疫力，抑制癌细胞生长，有效抵抗癌症。
陈皮：其对胃肠道有温和的刺激作用，可促进消化液的分泌，排除肠管内积气；陈皮中的果胶对高脂饮食引起的动脉硬化有预防作用。
本发明的有益效果为：
1、本发明所述的枸杞养生挂面含有多种有效中药成分：黄精具健脾之功效，西洋参具养胃之作用，再配伍可增强食欲的陈皮，三者的协同结合可加强脾胃功能，促进对食物中营养物质的吸收；枸杞具有补益气血和增加免疫力等作用，一方面可促进营养物质的运输，另一方面配合同样能够增强免疫力的黄芪和西洋参粉；原料中各组分功效相互促进，配比科学，长期食用有益人体健康。
2、所述枸杞养生挂面采用机械化工艺进行制备，挂面生产效率高，综合生产成本低。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚，下面将对本发明的技术方案进行详细的描述。显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动的前提下所得到的所有其它实施方式，都属于本发明所保护的范围。
实施例1
(1)将100kg面粉、20kg枸杞粉、1.5kg黄芪粉、1.2kg黄精粉和0.2kg西洋参粉搅拌均匀后得混合粉；将1.5kg食用盐加入20kg水中溶解完全后得食用盐水；
(2)将温度为30℃的食用盐水加入至混合粉后制成面团，完毕后在30℃、5r/min的条件下于盆式熟化机中熟化20min，得熟化面团；
(3)将熟化面团压至厚度为0.8mm，切至宽度为10mm，完毕后得湿切面；
(4)将湿切面在温度为25℃、湿度为65％RH条件下干燥6小时，长度切断至为20cm，快速灭菌、计量后袋装，即得所述枸杞养生挂面。
实施例2
(1)将200kg面粉、10kg枸杞粉、3kg黄芪粉、0.6kg黄精粉和0.2kg陈皮粉搅拌均匀后得混合粉；将3kg食用盐加入40kg水中溶解完全后得食用盐水；
(2)将温度为35℃的食用盐水加入至混合粉后制成面团，完毕后在25℃、8r/min的条件下于盆式熟化机中熟化30min，得熟化面团；
(3)将熟化面团压至厚度为1mm，切至宽度为1mm，完毕后得湿切面；
(4)将湿切面在温度为45℃、湿度为85％RH条件下干燥4小时，长度切断至为30cm，快速灭菌、计量后袋装，即得所述枸杞养生挂面。
实施例3
(1)将150kg面粉、15kg枸杞粉、2.25kg黄芪粉、0.9kg黄精粉、0.15kg西洋参粉和0.15kg陈皮粉搅拌均匀后得混合粉；将2.25kg食用盐加入30kg水中溶解完全后得食用盐水；
(2)将温度为32℃的食用盐水加入至混合粉后制成面团，完毕后在28℃、6r/min的条件下于盆式熟化机中熟化25min，得熟化面团；
(3)将熟化面团压至厚度为0.9mm，切至宽度为5mm，完毕后得湿切面；
(4)将湿切面在温度为35℃、湿度为75％RH条件下干燥5小时，长度切断至为25cm，快速灭菌、计量后袋装，即得所述枸杞养生挂面。
按照SB/T 10137-93面条用小麦粉附录A的方法，分别对实施例1～3所述的挂面进行感官评价，评分项目及标准如表1所示。选10名经过训练对品尝有经验的人员进行评定，满分为100分，其中：色泽10分、表观状态10分、适口性(软硬)20分、韧性25分、粘性25分、光滑性5分、食味5分。精制级小麦粉制品评分≥85分，普通级小麦粉制品评分≥75分。
面条品尝样品的制备方法如下：
量取500mL自来水于直径20cm的铝锅中，在2000W电炉上煮沸，称取50g干面条样品，放入锅内，煮至面条芯的白色生粉刚刚消失，立即将面条捞出，以流动的自来水冲淋约10s，分放在碗中待品尝。
表1是面条评分项目及分数分配。
经评定后，实施例1～3所述挂面总分平均得分如表2所示。
表2为总分平均得分。
| 实施例 | 1 | 2 | 3 |
| 总分平均得分 | 90.1 | 89.6 | 94.2 |
评分结果显示：
1、3种实施例所述挂面总分均大于85分，达到精致级水平。
2、实施例3所述挂面得分最高，表明当原料用量取中间值时，挂面综合得分最佳。
以上所述，仅为本发明的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应以所述权利要求的保护范围为准。
Claims (9)
1.一种枸杞养生挂面，其特征在于，包含如下重量份的原料：面粉100～200份、枸杞粉10～20份、黄芪粉1.5～3份、黄精粉0.6～1.2份、食用盐1.5～3份和水20～40份。
2.根据权利要求1所述的枸杞养生挂面，其特征在于，包含如下重量份的原料：面粉150份、枸杞粉15份、黄芪粉2.25份、黄精粉0.9份、食用盐2.25份和水30份。
3.根据权利要求1或2所述的枸杞养生挂面，其特征在于，还包含0.2～0.4重量份的辅料。
4.根据权利要求3所述的枸杞养生挂面，其特征在于，所述辅料为西洋参粉和陈皮粉中的一种或两种组合。
5.权利要求3所述的枸杞养生挂面的制备方法，其特征在于，包括如下步骤：
(1)将面粉、枸杞粉、黄芪粉、黄精粉和辅料搅拌均匀后得混合粉；将食用盐加入水中溶解完全后得食用盐水；
(2)将食用盐水加入至混合粉后制成面团，完毕后进行熟化，得熟化面团；
(3)将熟化面团进行压片及切条，完毕后得湿切面；
(4)将湿切面进行干燥、切断后即得所述枸杞养生挂面。
6.根据权利要求5所述的枸杞养生挂面的制备方法，其特征在于，步骤(2)中，食用盐水温度为30～35℃；采用盆式熟化机进行熟化，熟化时搅拌杆转速为5～8r/min，温度为25～30℃，时间为20～30min。
7.根据权利要求5所述的枸杞养生挂面的制备方法，其特征在于，步骤(3)中，压片厚度为0.8～1mm；切条宽度为1～10mm。
8.根据权利要求5所述的枸杞养生挂面的制备方法，其特征在于，步骤(4)中，干燥温度为25～45℃，相对湿度为60～85％RH，干燥时间为4～6h；所述养生挂面长度为20～30cm，宽度为1～10mm。
9.根据权利要求5所述的枸杞养生挂面的制备方法，其特征在于，所述枸杞养生挂面需经快速灭菌、计量后袋装。
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| CN113729154A (zh) * | 2021-09-07 | 2021-12-03 | 绥阳县张氏贡面食品有限公司 | 一种黄精空心面及其制备方法 |
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