CN108703312A - 一种蔬菜营养调和面条及其制备方法 - Google Patents
一种蔬菜营养调和面条及其制备方法 Download PDFInfo
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- CN108703312A CN108703312A CN201810519991.2A CN201810519991A CN108703312A CN 108703312 A CN108703312 A CN 108703312A CN 201810519991 A CN201810519991 A CN 201810519991A CN 108703312 A CN108703312 A CN 108703312A
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Abstract
本发明公开了一种蔬菜营养调和面条及其制备方法。该面条主要由以下重量份组成:高筋面粉80‑90份、海参提取液2‑5份、黑木耳粉3‑6份、芦笋多糖0.5‑1份、胡萝卜15‑20份、芹菜12‑15份、菠菜12‑15份、鸡蛋4‑6份、食盐1‑2份、海藻酸钠0.1‑0.2份、黄原胶0.1‑0.3份、CMC 0.2‑0.4份。主要针对快节奏生活带来的各种亚健康问题,研发出的一种利用海参提取液、黑木耳粉、芦笋多糖三种天然原料作为主要成分制成的面条,能从整体上调理人体状态,增强体质,预防各种疾病发生。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种蔬菜营养调和面条及其制备方法。
背景技术
随着现代生活节奏的加快,工作压力与劳动强度增大,导致精神紧张、脑力透支、体力下降,同时又要兼顾多种应酬活动,进而影响睡眠时间,导致休息不足,进而影响人体生理机能与抵抗力,与此同时,现代人的饮食结构又存在一定的问题,容易缺乏特定的营养,各方面配合下,使身体处于亚健康状态,需要进行综合性的全面调理,而进行食疗便是其中最方便且较安全的一种方法。
中国专利《一种沙棘黄精膏滋及其制备方法》(申请公布号CN 107319557A)中提到了一种滋补膏,虽然该滋补膏能调理人体,但制备过程复杂,食用也不方便;中国专利《香蕉面条的制作方法》(申请公布号CN103392996A)中提到了一种利用香蕉制成的面条,能帮助疏通肠道、帮助吸收,但营养较为单调,需要另外追加含有丰富营养的食材;中国专利《一种素食保健挂面》(申请公布号CN106690038A)中提到了一种杂粮制成的挂面,但只注重于改善营养,调整饮食结构,补充缺乏的营养,对于改善身体状态,调整人体平衡,提高体质等问题都没有提到;综上所述,需要研发一种制备与食用方便,营养全面,能整体调节人体状况的功能性面条。
发明内容
为了解决上述问题,本发明针对快节奏生活带来的各种亚健康问题,研发出一种利用海参提取液、黑木耳粉、芦笋多糖三种天然原料作为主要成分制成的面条,能从整体上调理人体状态,增强体质,预防各种疾病发生。
本发明可以通过以下技术方案来实现:
一种蔬菜营养调和面条,由以下重量份组成:高筋面粉80-90份、海参提取液2-5份、黑木耳粉3-6份、芦笋多糖0.5-1份、胡萝卜15-20份、芹菜12-15份、菠菜12-15份、鸡蛋4-6份、食盐1-2份、海藻酸钠0.1-0.2份、黄原胶0.1-0.3份、CMC 0.2-0.4份。
优选地,由以下重量份组成:高筋面粉85份、海参提取液3.5份、黑木耳粉4.5份、芦笋多糖0.75份、胡萝卜17.5份、芹菜13.5份、菠菜13.5份、鸡蛋5份、食盐1.5份、海藻酸钠0.15份、黄原胶0.2份、CMC 0.3份。
其中,海参提取液的制备方法为:取海参用流动水去掉泥沙及其附着物,放入组织捣碎机中粉碎,然后加入纯净水搅拌均匀,调节底物浓度为16%,加入1500U/g的复合风味蛋白酶,在45℃下酶解3h,然后加热煮沸,维持15-20min灭酶,取酶解液经3000r/min离心15-20min,取上清液加入12%的白糖水,用柠檬酸调节pH至4,然后加热至沸腾,保持30min,静置析出沉淀,取上清液经4000r/min离心25min,取上清液在0.2MPa,121℃条件下杀菌30min,得到海参提取液。
其中,黑木耳粉的制备方法为:
a.在超净工作台中,用无菌接种针从母种斜面试管中挑取黄豆粒大小的菌丝块,接种于平板培养基的中央,置于25℃的恒温培养箱中培养7天;
b.将120ml液体菌种培养基装入250ml的三角瓶中,在121℃下灭菌20min,冷却至室温后,按10%的接种量用打孔器将平板菌种接种于液体种子培养基中,置于25℃,120r/min全温振荡培养箱中培养2天,然后放在28℃下通气培养7天;
c.取培养液经4000r/min离心20min,过滤取沉淀用蒸馏水洗涤3次,再经4000r/min离心15min,取沉淀置于45℃烘箱中干燥至恒重,得到黑木耳粉。
进一步的,该木耳粉制备的步骤b中液体菌种培养基由以下成分组成:黄豆粉2g、葡萄糖3g、磷酸二氢钾0.1g、硫酸镁0.02g,硫酸锌0.01g、***钠0.01g、硫酸亚铁0.05g,水1L;所述液体菌种培养基pH为5。
其中,芦笋多糖的制备方法为:
a.取干燥的芦笋老茎粉末,加入10倍量的70%乙醇回流提取2次,每次3h,合并2次提取液,过滤,取残渣按料液比为1:20加入蒸馏水,在100℃热水浴中回流浸提3h,抽滤,取滤液旋转蒸发浓缩,然后加入无水乙醇至醇含量为80%,静置过夜,过滤,取沉淀经4000r/min离心15min,得到芦笋粗多糖;
b.取芦笋粗多糖配制质量分数为1%的芦笋粗多糖溶液,然后加入0.5mg/mL碱性蛋白酶,在50℃下酶解1.5h,加热至100℃灭酶10min,然后将酶解液用95%进行醇沉,静置过夜,经4000r/min离心15min,取沉淀冷冻干燥,得到芦笋多糖。
本发明还提供一种蔬菜营养调和面条的方法:
(1)取新鲜优质胡萝卜,用清水洗净,去皮切成3cm长的圆柱形,放入打浆机中打浆,得到胡萝卜浆;取新鲜的芹菜、菠菜洗净,去除根叶和老茎,切断后放入打浆机中打成浆液,再用50目的筛子过滤,取滤液加入胡萝卜浆中,搅拌均匀,得到蔬菜浆;
(2)取海藻酸钠用适量水溶解,加入CMC、黄原胶和食盐混合溶解,得到混合液;
(3)取鸡蛋打散成鸡蛋液,加入高筋面粉中和面,再加入海参提取液、黑木耳粉、芦笋多糖、步骤(1)的蔬菜浆和步骤(2)的混合液,在20-30℃下和面20-25min,得到面团;
(4)将和好的面团密封放置于24℃恒温箱中25min,然后用压面机压制成厚度为2mm的面片,再经切条机切成宽度为2mm的湿面条;
(5)将湿面条置于烘房中干燥至面条含水量为5%,得到本发明的蔬菜营养调和面条。
本发明所述各主要功效成分作用机理如下:
海参一种高蛋白、低脂肪、低糖、低胆固醇的营养保健食品,海参中蛋白质含量高,其中含有18种氨基酸、牛磺酸、硫酸软骨素、刺参粘多糖、超氧化物歧化酶等多种成分,富含钙、磷、铁、碘、锌、硒、钒、锰等元素以及维生素A、B1、B2、D、E和尼克酸多种维生素,海参中的营养成分不仅丰富,而且均衡,合理,机体吸收快且充分。海参所含的硫酸软骨素是人体生长发育不可缺少的物质,可以延缓细胞的衰老;所含超氧化物歧化酶能通过清除氧自由基起到延缓衰老的作用;所含活性多糖对皮质神经元的损伤或凋亡具有明显的保护作用,能防止中枢神经元退行性病变,提高超氧化物歧化酶的活性,从而增强清除氧自由基功能,具有延缓衰老的作用。
黑木耳为药食两用大型真菌,富含多种氨基酸,维生素,微量元素及黑木耳多糖,黑木耳色素等活性成分,具有滋润强壮,清肺益气,补血活血,清涤胃肠之功效。黑木耳能通过降血浆胆固醇,减少脂质过氧化产物褐质的形成,以维护细胞的正常代谢,从而具有延缓衰老的作用;黑木耳还具有较强的抗脂质过氧化作用,经常食用黑木耳能防治多种老年疾病,能使人延年益寿,对抗癌防癌,延缓衰老等都具有良好的效果。
芦笋的营养成分丰富,维生素含量为一般蔬菜的2-5倍,且含有丰富的硒、铁、锰、锌等微量元素及人体所必需的各种氨基酸。芦笋能显著抑制肝、脑组织中脂质过氧化物(LPO)生成,抑制酪氨酸酶活性,使沉着于皮肤和内脏的色素减退,从而具有抗衰老作用。其中色素芦笋多糖能显著提高过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)活力,降低血浆、脑、肝匀浆过氧化脂质(LPO)水平,拮抗衰老所致胸腺、脾脏和脑组织的萎缩,具有良好的抗衰老作用。
本发明具备以下有益效果:
本发明在面条的制备中添加了海参提取液,为面条提供了全面且均衡的营养物质,并通过海参中的营养物质及活性成分,清除人体内氧自由基,保护中枢神经元细胞,防止中枢神经元退行性病变,从而延缓细胞衰老,具有抗衰老作用。
本发明通过对黑木耳深层培养并制成粉末状,添加至面粉中制备成面条,其含有丰富的蛋白质、维生素、矿物质等能为机体提供充足且均衡的营养物质,并促进人体对营养素的吸收利用,调节人体代谢平衡,增强人体抵抗力,并具有较强的抗脂质过氧化作用,能清除人体氧自由基,从而具有延缓衰老的作用。
本发明通过从芦笋中提取活性成分芦笋多糖,并添加至面条中,使面条富含芦笋多糖的功效作用,能提高机体的免疫功能,增强抵抗力,清除体内氧自由基,抑制脂质过氧化和蛋白质氧化、保护构成细胞抗氧化防御***的超氧化物歧化酶(SOD)和含巯基的蛋白质以防止其失活,从而具有延缓衰老的作用。
本发明将海参提取液、黑木耳粉和芦笋多糖复配,添加至面条的制作中,通过海参提取液、黑木耳粉和芦笋多糖的营养物质及活性成分,抑制机体的脂质过氧化,提高机体清除氧自由基速率,保护中枢神经原细胞,防止中枢神经元退行性病变,从而延缓衰老,并添加胡萝卜、芹菜、菠菜等蔬菜作为辅料,帮助平衡机体营养,调节身体新陈代谢,促进机体的消化吸收,提高生物利用率。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
下述表1中,实施例1~5为本发明蔬菜营养调和面条的配方:
表1
对比例1
对比例1与实施例1的区别在于,对比例1中不含海参提取液。
对比例2
对比例2与实施例1的区别在于,对比例2中不含黑木耳粉。
对比例3
对比例3与实施例1的区别在于,对比例3中不含芦笋多糖。
对比例4
对比例4与实施例1的区别在于,对比例4中海参提取液、黑木耳粉、芦笋多糖三种成分均不含有。
按如下方法制备海参提取液:取海参用流动水去掉泥沙及其附着物,放入组织捣碎机中粉碎,然后加入纯净水搅拌均匀,调节底物浓度为16%,加入1500U/g的复合风味蛋白酶,在45℃下酶解3h,然后加热煮沸,维持15-20min灭酶,取酶解液经3000r/min离心15-20min,取上清液加入12%的白糖水,用柠檬酸调节pH至4,然后加热至沸腾,保持30min,静置析出沉淀,取上清液经4000r/min离心25min,取上清液在0.2MPa,121℃条件下杀菌30min,得到海参提取液。
按如下配方制备液体菌种培养基:黄豆粉2g、葡萄糖3g、磷酸二氢钾0.1g、硫酸镁0.02g,硫酸锌0.01g、***钠0.01g、硫酸亚铁0.05g,水1L;所述液体菌种培养基pH为5。
随后,按如下方法制备黑木耳粉:
a.在超净工作台中,用无菌接种针从母种斜面试管中挑取黄豆粒大小的菌丝块,接种于平板培养基的中央,置于25℃的恒温培养箱中培养7天;
b.将120ml液体菌种培养基装入250ml的三角瓶中,在121℃下灭菌20min,冷却至室温后,按10%的接种量用打孔器将平板菌种接种于液体种子培养基中,置于25℃,120r/min全温振荡培养箱中培养2天,然后放在28℃下通气培养7天;
c.取培养液经4000r/min离心20min,过滤取沉淀用蒸馏水洗涤3次,再经4000r/min离心15min,取沉淀置于45℃烘箱中干燥至恒重,得到黑木耳粉。
按如下方法制备芦笋多糖:
a.取干燥的芦笋老茎粉末,加入10倍量的70%乙醇回流提取2次,每次3h,合并2次提取液,过滤,取残渣按料液比为1:20加入蒸馏水,在100℃热水浴中回流浸提3h,抽滤,取滤液旋转蒸发浓缩,然后加入无水乙醇至醇含量为80%,静置过夜,过滤,取沉淀经4000r/min离心15min,得到芦笋粗多糖;
b.取芦笋粗多糖配制质量分数为1%的芦笋粗多糖溶液,然后加入0.5mg/mL碱性蛋白酶,在50℃下酶解1.5h,加热至100℃灭酶10min,然后将酶解液用95%进行醇沉,静置过夜,经4000r/min离心15min,取沉淀冷冻干燥,得到芦笋多糖。
上述一种蔬菜营养调和面条的制备方法,包括以下步骤:
(1)取新鲜优质胡萝卜,用清水洗净,去皮切成3cm长的圆柱形,放入打浆机中打浆,得到胡萝卜浆;取新鲜的芹菜、菠菜洗净,去除根叶和老茎,切断后放入打浆机中打成浆液,再用50目的筛子过滤,取滤液加入胡萝卜浆中,搅拌均匀,得到蔬菜浆;
(2)取海藻酸钠用适量水溶解,加入CMC、黄原胶和食盐混合溶解,得到混合液;
(3)取鸡蛋打散成鸡蛋液,加入高筋面粉中和面,再加入海参提取液、黑木耳粉、芦笋多糖、步骤(1)的蔬菜浆和步骤(2)的混合液,在20-30℃下和面20-25min,得到面团;
(4)将和好的面团密封放置于24℃恒温箱中25min,然后用压面机压制成厚度为2mm的面片,再经切条机切成宽度为2mm的湿面条;
(5)将湿面条置于烘房中干燥至面条含水量为5%,得到本发明的蔬菜营养调和面条。
成品测试
于公共场所随机抽选愿意食用本发明实施例各组面条和对比例面条的志愿者,邀请其试吃面条后为每一组面条的味道和口感打分排序,每组填1~10的任一项数值,但不能重复,取平均值后得到表2。
表2
从表2可以看出在食用分别用海参提取液、黑木耳粉、芦笋多糖对基础面条配方改良得到的对比例1~3组在感官上均比基础面条配方对比例4的食用体验要好,而进一步将三者复配后统一添加得到的实施例各组的口感与味道则更有进步,说明海参提取液、黑木耳粉、芦笋多糖三种成分在添加后均能有效改善成品面条的味道与口感,但效果不明显,而进一步将其复配后由于相互之间能配合产生协同作用,进而促使面条在感官上得到很好地改良,更适宜食用。
统一招募90个长期饮食不规律、不注重整体营养的青壮年测试志愿者,随机分配到实施例1~5和对比例1~4九个组中,分别以各组样品作为早餐,其余几餐保持原有***均后得出表3中的亚健康天数。
表3
组别 | 亚健康天数 |
实施例1 | 37 |
实施例2 | 34 |
实施例3 | 28 |
实施例4 | 33 |
实施例5 | 35 |
对比例1 | 57 |
对比例2 | 60 |
对比例3 | 58 |
对比例4 | 90 |
从表3数据可以知道,食用普通配方对比例4制成的面条对于身体亚健康的情况并没有帮助,整个实验过程中身体状况并没有什么改善;而分别以海参提取液、黑木耳粉、芦笋多糖三者进行改良得到的对比例1~3组,可以发现成品面条多出了调理身体,改善亚健康的功效,但效果甚微,在食用2个月后才逐渐产生改善的效果,并不理想;进一步将海参提取液、黑木耳粉、芦笋多糖三者通过复配的方式,一并添加进基础配方后得到实施例各组的样品,可以发现,在持续食用实施例各组样品大约一个月左右后,对应组别测试者的亚健康状况得到了很好地改善,说明通过添加海参提取液、黑木耳粉、芦笋多糖对预防与缓解亚健康状况是有一定的帮助的,且进一步通过复配添加会通过协同作用进一步增强其预防与缓解亚健康的效果,达到所需目的。
关于成品面条的抗氧化功效,这里使用铁离子抗氧化能力分析法(FRAP)来测定,通过测定各组对于1.0mmol/L的FeSO4的氧化情况,593nm波长处达到相同吸光度时,所滴加铁离子的浓度作为FRAP值,汇总后得到表4。
表4
从表4数据可以看出,以作为基础配方的对比例4配方制得的面条其抗氧化能力较弱,基本可以忽略,而往其中分别加入海参提取液、黑木耳粉、芦笋多糖后能得到对比例1~3各组样品,以各自配方制成的成品面再次进行测定后发现,各组的抗氧化能力有所上升,但幅度并不大,说明海参提取液、黑木耳粉、芦笋多糖三者均有一定的抗氧化能力,但效果并不能达到需求;更进一步将海参提取液、黑木耳粉、芦笋多糖三者复配后一并加入配方中,得到的实施例各组,可以看到其FRAP值比对比例1~3组提高了3倍作用,说明通过将原本具有一定抗氧化作用的海参提取液、黑木耳粉、芦笋多糖复配后,能进一步通过协同作用,使成品面条的抗氧化能力更进一步。
综上所述,本发明制备的一种蔬菜营养调和面条能有效的改善人体由于不良作息、饮食习惯带来的营养不良或者体质下降,同时通过辅助人体内部的抗氧化与清除杂质,能进一步提高人体的抗病能力,使避免亚健康或其他情况、
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (7)
1.一种蔬菜营养调和面条,其特征在于,由以下重量份组成:高筋面粉80-90份、海参提取液2-5份、黑木耳粉3-6份、芦笋多糖0.5-1份、胡萝卜15-20份、芹菜12-15份、菠菜12-15份、鸡蛋4-6份、食盐1-2份、海藻酸钠0.1-0.2份、黄原胶0.1-0.3份、CMC0.2-0.4份。
2.根据权利要求1所述的一种蔬菜营养调和面条,其特征在于,由以下重量份组成:高筋面粉85份、海参提取液3.5份、黑木耳粉4.5份、芦笋多糖0.75份、胡萝卜17.5份、芹菜13.5份、菠菜13.5份、鸡蛋5份、食盐1.5份、海藻酸钠0.15份、黄原胶0.2份、CMC0.3份。
3.根据权利要求1或2所述的一种蔬菜营养调和面条,其特征在于,所述海参提取液的制备方法为:取海参用流动水去掉泥沙及其附着物,放入组织捣碎机中粉碎,然后加入纯净水搅拌均匀,调节底物浓度为16%,加入1500U/g的复合风味蛋白酶,在45℃下酶解3h,然后加热煮沸,维持15-20min灭酶,取酶解液经3000r/min离心15-20min,取上清液加入12%的白糖水,用柠檬酸调节pH至4,然后加热至沸腾,保持30min,静置析出沉淀,取上清液经4000r/min离心25min,取上清液在0.2MPa,121℃条件下杀菌30min,得到海参提取液。
4.根据权利要求1或2所述的一种蔬菜营养调和面条,其特征在于,所述黑木耳粉的制备方法为:
a.在超净工作台中,用无菌接种针从母种斜面试管中挑取黄豆粒大小的菌丝块,接种于平板培养基的中央,置于25℃的恒温培养箱中培养7天;
b.将120ml液体菌种培养基装入250ml的三角瓶中,在121℃下灭菌20min,冷却至室温后,按10%的接种量用打孔器将平板菌种接种于液体种子培养基中,置于25℃,120r/min全温振荡培养箱中培养2天,然后放在28℃下通气培养7天;
c.取培养液经4000r/min离心20min,过滤取沉淀用蒸馏水洗涤3次,再经4000r/min离心15min,取沉淀置于45℃烘箱中干燥至恒重,得到黑木耳粉。
5.根据权利要求4所述的一种蔬菜营养调和面条,其特征在于,所述步骤b中液体菌种培养基由以下成分组成:黄豆粉2g、葡萄糖3g、磷酸二氢钾0.1g、硫酸镁0.02g,硫酸锌0.01g、***钠0.01g、硫酸亚铁0.05g,水1L;所述液体菌种培养基pH为5。
6.根据权利要求1或2所述的一种蔬菜营养调和面条,其特征在于,所述芦笋多糖的制备方法为:
a.取干燥的芦笋老茎粉末,加入10倍量的70%乙醇回流提取2次,每次3h,合并2次提取液,过滤,取残渣按料液比为1:20加入蒸馏水,在100℃热水浴中回流浸提3h,抽滤,取滤液旋转蒸发浓缩,然后加入无水乙醇至醇含量为80%,静置过夜,过滤,取沉淀经4000r/min离心15min,得到芦笋粗多糖;
b.取芦笋粗多糖配制质量分数为1%的芦笋粗多糖溶液,然后加入0.5mg/mL碱性蛋白酶,在50℃下酶解1.5h,加热至100℃灭酶10min,然后将酶解液用95%进行醇沉,静置过夜,经4000r/min离心15min,取沉淀冷冻干燥,得到芦笋多糖。
7.制备如权利要求1-6任一项所述的一种蔬菜营养调和面条,其特征在于,包括以下步骤:
(1)取新鲜优质胡萝卜,用清水洗净,去皮切成3cm长的圆柱形,放入打浆机中打浆,得到胡萝卜浆;取新鲜的芹菜、菠菜洗净,去除根叶和老茎,切断后放入打浆机中打成浆液,再用50目的筛子过滤,取滤液加入胡萝卜浆中,搅拌均匀,得到蔬菜浆;
(2)取海藻酸钠用适量水溶解,加入CMC、黄原胶和食盐混合溶解,得到混合液;
(3)取鸡蛋打散成鸡蛋液,加入高筋面粉中和面,再加入海参提取液、黑木耳粉、芦笋多糖、步骤(1)的蔬菜浆和步骤(2)的混合液,在20-30℃下和面20-25min,得到面团;
(4)将和好的面团密封放置于24℃恒温箱中25min,然后用压面机压制成厚度为2mm的面片,再经切条机切成宽度为2mm的湿面条;
(5)将湿面条置于烘房中干燥至面条含水量为5%,得到本发明的蔬菜营养调和面条。
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