CN109619413A - 一种杂粮营养面条 - 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
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- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
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- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
本发明专利涉及食品加工技术领域，公开了一种杂粮营养面条。所述杂粮营养面条，按重量份数计，其各原料组成为：玉米15～20份、黑豆6～10份、紫薯5～9份、芝麻4～8份、花生8～15份、荞麦10～18份、菠菜4～10份、鸡蛋7～13份、胡萝卜8～16份、西芹5～12份、平菇6～10份、番茄5～10份、海藻酸钠0.1～0.3份、食盐1.3～1.8份、水40～50份。本发明提供的杂粮营养面条制备简单、安全保健、营养价值高，原料营养丰富，配置均衡，以玉米、黑豆、紫薯等多种杂粮为主料，然后辅以菠菜、胡萝卜、西芹、平菇和番茄等果蔬，易于吸收，口感美味，富含大量维生素、氨基酸等营养物质，具有益气生津、健脾养胃的功效，适合各类人群食用。
Description
技术领域
本发明专利涉及食品加工技术领域，尤其是一种杂粮营养面条。
背景技术
面条是一种耐存、耐煮的手工面食，形状呈圆形或者扁状，就其品种而言，它主要包括普通面条、花色面条和手工面条，由于制作简单、食用方便，深受广大消费者的喜爱。然而纵观目前市面上的面条原料大多以面粉为主，然后加入食盐或者食用碱制成，不仅成分单一、口感乏味、营养价值低，而且有些商家在制作过程中为了增加面条的白度和光滑度，还会加入增白剂、明矾等添加剂，长期食用还会影响身体健康。
众所周知，杂粮是指水稻、小麦、玉米、大豆和薯类五大作物以外的粮豆作物，它不仅含有丰富的维生素、氨基酸、蛋白质等营养物质，而且还含有铁、镁、锌、硒等微量元素，同时富含大量纤维素，经常食用不仅能够降低血液中胆固醇和甘油三酯的浓度，而且对于糖尿病、高血压、肥胖症和心脑血管疾病还能起到缓解治疗作用。但是由于其食用口感较差，已大大限制了其应用空间。因此，开发和探索杂粮的加工应用已经是势在必行。
发明内容
针对现有技术中的问题，本发明的目的是要提供一种制备简单、安全保健、营养价值高、口感好的杂粮营养面条。
为了达到上述目的，本发明的技术方案是：
一种杂粮营养面条，按重量份数计，其各原料组成为：玉米15～20份、黑豆6～10份、紫薯5～9份、芝麻4～8份、花生8～15份、荞麦10～18份、菠菜4～10份、鸡蛋7～13份、胡萝卜8～16份、西芹5～12份、平菇6～10份、番茄5～10份、海藻酸钠0.1～0.3份、食盐1.3～1.8份、水40～50份。
优选的，一种杂粮营养面条，按重量份数计，其各原料组成为：玉米18份、黑豆8份、紫薯8份、芝麻6份、花生12份、荞麦15份、菠菜8份、鸡蛋11份、胡萝卜12份、西芹10份、平菇8份、番茄9份、海藻酸钠0.2份、食盐1.5份，水45份。
一种杂粮营养面条制备方法，包括以下步骤：
(1)按重量份数称取上述各原料，将玉米、黑豆、紫薯、芝麻、花生和荞麦粉碎过筛制得各原料粉；
(2)选择新鲜的菠菜、胡萝卜、西芹、平菇和番茄洗净、切块，然后放入果蔬料理机研磨打浆制得蔬菜汁；
(3)将各原料粉和上述制得的蔬菜汁中混合搅拌均匀，然后加入鸡蛋、食盐、海藻酸钠和水揉搓和面制得面团；
(4)将面团熟化、压片、切条后制得杂粮营养面条。
具体的，所述步骤(1)中过筛时所用筛网为100～120目。
具体的，所述步骤(3)中和面时水温为30～35℃，和面时间25～40min。
具体的，所述步骤(4)中熟化时间为30～60min，熟化温度40～50℃。
与现有技术相比，本发明的优点是：
1.本发明提供的杂粮营养面条制备简单、安全保健、营养价值高，原料营养丰富，配置均衡，以玉米、黑豆、紫薯等多种杂粮为主料，然后辅以菠菜、胡萝卜、西芹、平菇和番茄等果蔬，易于吸收，口感美味，富含大量维生素、氨基酸等营养物质，具有益气生津、健脾养胃的功效。
2.本发明提供的杂粮营养面条制作过程中对面团进行熟化，不仅有利于消除面团的内应力，而且使各种物质混合更加均匀，促使面筋结构进一步形成，面团更加稳定。
3.本发明提供的杂粮营养面条不含任何人工添加剂，安全无毒副作用，适合各类人群食用。
具体实施方式
下面将结合本发明实施例，对本发明实施例中的技术方案进行清楚、完整地描述。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前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种杂粮营养面条，按重量份数计，其各原料组成为：玉米15份、黑豆6份、紫薯5份、芝麻4份、花生8份、荞麦10份、菠菜4份、鸡蛋7份、胡萝卜8份、西芹5份、平菇6份、番茄5份、海藻酸钠0.1份、食盐1.3份、水40份。
一种杂粮营养面条制备方法，包括以下步骤：
(1)按重量份数称取上述各原料，将玉米、黑豆、紫薯、芝麻、花生和荞麦粉碎过100目筛制得各原料粉；
(2)选择新鲜的菠菜、胡萝卜、西芹、平菇和番茄洗净、切块，然后放入果蔬料理机研磨打浆制得蔬菜汁；
(3)将各原料粉和上述制得的蔬菜汁中混合搅拌均匀，然后加入鸡蛋、食盐、海藻酸钠和30℃水揉搓和面40min制得面团；
(4)将面团在40℃条件下熟化60min,然后压片、切条制得杂粮营养面条。
实施例2
一种杂粮营养面条，按重量份数计，其各原料组成为：玉米18份、黑豆8份、紫薯8份、芝麻6份、花生12份、荞麦15份、菠菜8份、鸡蛋11份、胡萝卜12份、西芹10份、平菇8份、番茄9份、海藻酸钠0.2份、食盐1.5份，水45份。
一种杂粮营养面条制备方法，包括以下步骤：
(1)按重量份数称取上述各原料，将玉米、黑豆、紫薯、芝麻、花生和荞麦粉碎过110目筛制得各原料粉；
(2)选择新鲜的菠菜、胡萝卜、西芹、平菇和番茄洗净、切块，然后放入果蔬料理机研磨打浆制得蔬菜汁；
(3)将各原料粉和上述制得的蔬菜汁中混合搅拌均匀，然后加入鸡蛋、食盐、海藻酸钠和32℃水揉搓和面30min制得面团；
(4)将面团在45℃条件下熟化45min,然后压片、切条制得杂粮营养面条。
实施例3
一种杂粮营养面条，按重量份数计，其各原料组成为：玉米20份、黑豆10份、紫薯9份、芝麻8份、花生15份、荞麦18份、菠菜10份、鸡蛋13份、胡萝卜16份、西芹12份、平菇10份、番茄10份、海藻酸钠0.3份、食盐1.8份、水50份。
一种杂粮营养面条制备方法，包括以下步骤：
(1)按重量份数称取上述各原料，将玉米、黑豆、紫薯、芝麻、花生和荞麦粉碎过110目筛制得各原料粉；
(2)选择新鲜的菠菜、胡萝卜、西芹、平菇和番茄洗净、切块，然后放入果蔬料理机研磨打浆制得蔬菜汁；
(3)将各原料粉和上述制得的蔬菜汁中混合搅拌均匀，然后加入鸡蛋、食盐、海藻酸钠和35℃水揉搓和面25min制得面团；
(4)将面团在50℃条件下熟化30min,然后压片、切条制得杂粮营养面条。
对所公开的实施例的上述说明，使本领域技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下，在其它实施例中实现。因此，本发明将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (6)
1.一种杂粮营养面条，其特征在于，按重量份数计，其各原料组成为：玉米15～20份、黑豆6～10份、紫薯5～9份、芝麻4～8份、花生8～15份、荞麦10～18份、菠菜4～10份、鸡蛋7～13份、胡萝卜8～16份、西芹5～12份、平菇6～10份、番茄5～10份、海藻酸钠0.1～0.3份、食盐1.3～1.8份、水40～50份。
2.如权利要求1所述的杂粮营养面条，其特征在于，按重量份数计，其各原料组成为：玉米18份、黑豆8份、紫薯8份、芝麻6份、花生12份、荞麦15份、菠菜8份、鸡蛋11份、胡萝卜12份、西芹10份、平菇8份、番茄9份、海藻酸钠0.2份、食盐1.5份，水45份。
3.一种如权利要求1-2任一项所述的杂粮营养面条制备方法，其特征在于，包括以下步骤：
(1)按重量份数称取上述各原料，将玉米、黑豆、紫薯、芝麻、花生和荞麦粉碎过筛制得各原料粉；
(2)选择新鲜的菠菜、胡萝卜、西芹、平菇和番茄洗净、切块，然后放入果蔬料理机研磨打浆制得蔬菜汁；
(3)将各原料粉和上述制得的蔬菜汁中混合搅拌均匀，然后加入鸡蛋、食盐、海藻酸钠和水揉搓和面制得面团；
(4)将面团熟化、压片、切条后制得杂粮营养面条。
4.如权利要求3所述的杂粮营养面条制备方法，其特征在于：所述步骤(1)中过筛时所用筛网为100～120目。
5.如权利要求3所述的杂粮营养面条制备方法，其特征在于：所述步骤(3)中和面时水温为30～35℃，和面时间25～40min。
6.如权利要求3所述的杂粮营养面条制备方法，其特征在于：所述步骤(4)中熟化时间为30～60min，熟化温度40～50℃。
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