CN104187368A - 一种苋菜红色保健面条及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种苋菜红色保健面条及其制备方法,是由面粉、苋菜、豌豆粉、黑花生、燕麦仁、龙须菜、螺旋藻、鲍鱼肉、人参花、甜瓜、韭菜籽、丝瓜干粉、咖啡粉、柚子皮、紫苏叶、凌霄花、破壁松花粉等原料组成。本发明有益效果为:本发明的面条中以苋菜为重要原材料,苋菜能补气、清热、明目、滑胎、利大小肠,且对牙齿和骨骼的生长可起到促进作用,并能维持正常的心肌活动,防止肌肉痉挛,还有减肥清身,促进排毒,防止便秘的功效,本发明的面条口感好、味道清香,具有很好的食疗保健功效,长期食用有益健康。
Description
发明领域
本发明涉及食品加工领域,更确切地说是涉及一种面条及其制备方法。
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。它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。其中以小麦粉制成的面条最为常见。随着人们生活水平的日益提高,现有的工业化生产的面条在种类、营养、食品保健功效等方面已渐渐难以满足人们的需求。
发明内容
本发明的目的是在于提供一种苋菜红色保健面条及其制备方法,方便人们的生活。
为解决这一问题,本发明所采取的技术方案为:苋菜红色保健面条由以下重量份的原料组成:面粉170-175、苋菜30-32、豌豆粉23-24、黑花生15-16、燕麦仁18-20、龙须菜8-9、螺旋藻4-5、鲍鱼肉2-3、人参花1-2、甜瓜20-21、韭菜籽1-2、丝瓜干粉10-11、咖啡粉2-3、柚子皮1-2、紫苏叶2-3、凌霄花1-2、破壁松花粉5-6、营养添加剂7-8、水适量。
其中营养添加剂由以下重量份的原料组成:薏仁粉24-25、牛骨髓粉12-13、木瓜粉20-22、胚芽米粉10-11、瓜蒌仁4-5、桃胶7-8、苹果花2-3、亚麻籽3-4、蒲公英1-2、马兰头14-15、铁苋菜6-7、菠萝皮3-4、水适量。
本发明的苋菜红色保健面条制备过程按以下步骤进行:
(1)柚子皮、紫苏叶、人参花、凌霄花加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)黑花生、燕麦仁、韭菜籽、螺旋藻炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)甜瓜去皮,苋菜、龙须菜、鲍鱼肉洗净后加适量水打磨成混合浆液;
(4)面粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理既得。
另外,营养添加剂的制作方法为:将瓜蒌仁、桃胶、苹果花、亚麻籽、蒲公英、马兰头、铁苋菜、菠萝皮加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
本发明的有益效果:本发明的面条中以苋菜为重要原材料,苋菜能补气、清热、明目、滑胎、利大小肠,且对牙齿和骨骼的生长可起到促进作用,并能维持正常的心肌活动,防止肌肉痉挛,还有减肥清身,促进排毒,防止便秘的功效,本发明的面条口感好、味道清香,具有很好的食疗保健功效,长期食用有益健康。
具体实施方式
苋菜红色保健面条,由以下重量份(kg)的原料组成:
面粉170、苋菜30、豌豆粉23、黑花生16、燕麦仁20、龙须菜8、螺旋藻4、鲍鱼肉2、人参花1、甜瓜20、韭菜籽1、丝瓜干粉10、咖啡粉3、柚子皮1、紫苏叶2、凌霄花1、破壁松花粉5、营养添加剂8、水适量。
其中营养添加剂由以下重量份(kg)的原料组成:薏仁粉25、牛骨髓粉12、木瓜粉22、胚芽米粉10、瓜蒌仁5、桃胶8、苹果花3、亚麻籽4、蒲公英2、马兰头15、铁苋菜7、菠萝皮3、水适量。
制备方法,包括如下步骤:
(1)柚子皮、紫苏叶、人参花、凌霄花加适量水煎煮2次,每次50分钟,滤去残渣合并煎煮液,继续加热20分钟,得到中药浓缩液;
(2)黑花生、燕麦仁、韭菜籽、螺旋藻炒香后磨粉,盛入密封容器内隔水蒸30分钟,得营养添加料;
(3)甜瓜去皮,苋菜、龙须菜、鲍鱼肉洗净后加适量水打磨成混合浆液;
(4)面粉过60目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15分钟,得面坯;
(5)取出面坯盖上湿纱布自然熟化20分钟后轧制成面条,最后进行风干处理既得。
另外,营养添加剂的制作方法为:将瓜蒌仁、桃胶、苹果花、亚麻籽、蒲公英、马兰头、铁苋菜、菠萝皮加适量水煎煮1小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
Claims (2)
1.一种苋菜红色保健面条,其特征在于,由以下重量份的原料组成:面粉170-175、苋菜30-32、豌豆粉23-24、黑花生15-16、燕麦仁18-20、龙须菜8-9、螺旋藻4-5、鲍鱼肉2-3、人参花1-2、甜瓜20-21、韭菜籽1-2、丝瓜干粉10-11、咖啡粉2-3、柚子皮1-2、紫苏叶2-3、凌霄花1-2、破壁松花粉5-6、营养添加剂7-8、水适量;其中营养添加剂由下列重量份的原料组成:薏仁粉24-25、牛骨髓粉12-13、木瓜粉20-22、胚芽米粉10-11、瓜蒌仁4-5、桃胶7-8、苹果花2-3、亚麻籽3-4、蒲公英1-2、马兰头14-15、铁苋菜6-7、菠萝皮3-4、水适量;制备方法为:将瓜蒌仁、桃胶、苹果花、亚麻籽、蒲公英、马兰头、铁苋菜、菠萝皮加适量水煎煮1-2小时,滤去残渣后得中草药液,继续加热浓缩至原中草药液体积的十分之一;与其他剩余成分混合均匀后用小火翻炒至完全干燥既得。
2.根据权利要求1所述的苋菜红色保健面条的制备方法,其特征在于:包括如下步骤:
(1)柚子皮、紫苏叶、人参花、凌霄花加适量水煎煮2-3次,每次40-50分钟,滤去残渣合并煎煮液,继续加热20-30分钟,得到中药浓缩液;
(2)黑花生、燕麦仁、韭菜籽、螺旋藻炒香后磨粉,盛入密封容器内隔水蒸30-40分钟,得营养添加料;
(3)甜瓜去皮,苋菜、龙须菜、鲍鱼肉洗净后加适量水打磨成混合浆液;
(4)面粉过60-70目筛,与营养添加料搅拌混合均匀,再与步骤(1)中的中药浓缩液、步骤(3)的混合浆液及其他剩余成分加适量水转移至和面机中,和面时长为15-20分钟,得面坯;
(5)取出面坯盖上湿纱布自然熟化20-30分钟后轧制成面条,最后进行风干处理既得。
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CN102599419A (zh) * | 2012-03-29 | 2012-07-25 | 牟思政 | 一种面条及其制备方法 |
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