CN103704592A - 一种紫色抗氧化面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种紫色抗氧化面条,由下列重量份的原料制成:燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量;本发明的面条,采用燕麦、荞麦、玉米淀粉作为主原料,燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力、促进胃肠蠕动等作用。荞麦具有健胃、消积、止汗、降血压、之功效。紫薯具有增强机体免疫力、清除体内自由基、促进肠胃蠕动、预防高血压、减轻肝机能障碍、抗癌的作用。洋葱具有润肠、理气和胃、健脾进食、发散风寒、温中通阳、消食化肉、提神健体、散瘀解毒的功效。紫玉枣具有滋阴补血、利胆养肝、健睥平胃、补中益气、解除烦闷之功效。
Description
技术领域
本发明涉及一种食品及其工艺技术领域,特别涉及一种紫色抗氧化面条及其制备方法。
背景技术
由于现在生活节奏的不断加快、工作强度大、学***常一日三餐饮食中,也有不少饮食在不知不觉中享受药食同源。不但口感好,还具有一定的营养作用与药物作用的双重性质,本发明的面条是将具有保健养生作用的食材添加到面条的制备中,通过食疗的方式,改善人们的健康,不仅味道可口、美味,还具有一定得保健疗效。
发明内容
本发明弥补了现有技术的不足,提供一种紫色抗氧化面条及其制备方法。
本发明的技术方案如下:
面条由下列重量份的原料制成:燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量;
所述食品改良剂由下列重量份的原料制成:青豆30-40、金枪鱼肉20-30、释迦果20-25、黑蒜15-20、火龙果皮10-15、九仙草4-5、柿蒂5-6、罗汉果叶3-4、竹茹3-4、黑皮根4-5、瓜子金5-6、白及5-6、小麦胚芽油1-2、水适量;制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1-2小时,滤掉沉渣,再与青豆混合加热煮沸后研磨成浆;将黑蒜、火龙果皮烘干研磨成粉,加入小麦胚芽油后与金枪鱼肉混合搅拌均匀,放入蒸笼中蒸熟,烘干,研磨成粉;将取释迦果的果肉打成果汁;将所得的青豆浆、鱼粉、果汁以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
所述面条的制备的具体步骤如下:
(1)将燕麦、荞麦洗净放入炒锅中炒香,研磨成粉,得杂粮粉,备用;
(2)取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁,紫薯洗净去皮用上述果蔬汁研磨成浆,得混合浆,备用;
(3)将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(4)将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中,加热煮至熟烂,捣成泥状,得混合泥,备用;
(5)将紫菜、葡萄籽放入烘干机中烘干,研磨成粉,与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥以及其它剩余成分混合,搅拌均匀,调制成面团,再加工成面条,即可。
本发明的有益效果:
本发明的面条,采用燕麦、荞麦、玉米淀粉作为主原料,燕麦具有益肝和胃、养颜护肤、抗细菌、抗氧化、增加人体的免疫力、促进胃肠蠕动等作用。荞麦具有健胃、消积、止汗、降血压、之功效。紫薯具有增强机体免疫力、清除体内自由基、促进肠胃蠕动、预防高血压、减轻肝机能障碍、抗癌的作用。洋葱具有润肠、理气和胃、健脾进食、发散风寒、温中通阳、消食化肉、提神健体、散瘀解毒的功效。紫玉枣具有滋阴补血、利胆养肝、健睥平胃、补中益气、解除烦闷之功效。
具体实施方案
下面结合以下具体实施方式对本发明作进一步的详细描述:
称取下列重量份(kg)的原料制成:燕麦50、荞麦55、玉米淀粉45、田基黄1、木香1、蔓荆子2、地黄叶1、紫薯25、洋葱20、山竹25、紫玉枣23、茄子皮9、紫菜13、葡萄籽7、食品改良剂1、水适量;
所述食品改良剂由下列重量份(kg)的原料制成:青豆35、金枪鱼肉25、释迦果23、黑蒜17、火龙果皮12、九仙草4、柿蒂5、罗汉果叶3、竹茹4、黑皮根4、瓜子金5、白及5、小麦胚芽油1、水适量;制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1小时,滤掉沉渣,再与青豆混合加热煮沸后研磨成浆;将黑蒜、火龙果皮烘干研磨成粉,加入小麦胚芽油后与金枪鱼肉混合搅拌均匀,放入蒸笼中蒸熟,烘干,研磨成粉;将取释迦果的果肉打成果汁;将所得的青豆浆、鱼粉、果汁以及其它剩余成分混合,小火煮沸、搅拌25分钟,冷却、喷雾干燥,即得。
所述面条的制备方法的具体步骤如下:
(1)将燕麦、荞麦洗净放入炒锅中炒香,研磨成粉,得杂粮粉,备用;
(2)取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁,紫薯洗净去皮用上述果蔬汁研磨成浆,得混合浆,备用;
(3)将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮2小时,滤掉沉渣,得煎煮液;
(4)将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中,加热煮至熟烂,捣成泥状,得混合泥,备用;
(5)将紫菜、葡萄籽放入烘干机中烘干,研磨成粉,与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥以及其它剩余成分混合,搅拌均匀,调制成面团,再加工成面条,即可。
Claims (2)
1.一种紫色抗氧化面条,其特征在于,由下列重量份的原料制成:燕麦45-55、荞麦50-60、玉米淀粉40-50、田基黄1-2、木香1-2、蔓荆子1-3、地黄叶1-2、紫薯20-30、洋葱18-22、山竹20-30、紫玉枣20-25、茄子皮8-10、紫菜10-15、葡萄籽6-8、食品改良剂1-2、水适量;
所述食品改良剂由下列重量份的原料制成:青豆30-40、金枪鱼肉20-30、释迦果20-25、黑蒜15-20、火龙果皮10-15、九仙草4-5、柿蒂5-6、罗汉果叶3-4、竹茹3-4、黑皮根4-5、瓜子金5-6、白及5-6、小麦胚芽油1-2、水适量;制备方法是将九仙草、柿蒂、罗汉果叶、竹茹、黑皮根、瓜子金、白及加入适量水煎煮1-2小时,滤掉沉渣,再与青豆混合加热煮沸后研磨成浆;将黑蒜、火龙果皮烘干研磨成粉,加入小麦胚芽油后与金枪鱼肉混合搅拌均匀,放入蒸笼中蒸熟,烘干,研磨成粉;将取释迦果的果肉打成果汁;将所得的青豆浆、鱼粉、果汁以及其它剩余成分混合,小火煮沸、搅拌20-30分钟,冷却、喷雾干燥,即得。
2.根据权利要求书1所述紫色抗氧化面条,其特征在于,制备方法的具体步骤如下:
(1)将燕麦、荞麦洗净放入炒锅中炒香,研磨成粉,得杂粮粉,备用;
(2)取山竹的果肉与洋葱一起放入打汁机中打成果蔬汁,紫薯洗净去皮用上述果蔬汁研磨成浆,得混合浆,备用;
(3)将田基黄、木香、蔓荆子、地黄叶加入适量水文火煎煮1-2小时,滤掉沉渣,得煎煮液;
(4)将紫玉枣洗净去核与茄子皮一起放入步骤3的煎煮液中,加热煮至熟烂,捣成泥状,得混合泥,备用;
(5)将紫菜、葡萄籽放入烘干机中烘干,研磨成粉,与步骤1的杂粮粉、步骤2的混合浆、步骤4的混合泥以及其它剩余成分混合,搅拌均匀,调制成面团,再加工成面条,即可。
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