CN104366266A - 一种奶香鸡蛋挂面及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶香鸡蛋挂面,由以下重量份的原料制成:面粉200-250、甜玉米粉30-50、鸡蛋液10-15、姜薯粉8-9、芝麻饼粕5-7、鲜牛乳7-10、腐竹7-8、芭蕉浆6-8、酸梅果6-10、黄桃5-6、红心火龙果泥7-8、橄榄油6-8、川芎3-4、冬瓜仁2-5、菊花4-5、荷叶2-3、香樟根1-2、水适量、营养添加粉8-10;本发明将芝麻饼粕、芭蕉浆等先混合制成薄饼再置于橄榄油中煎熟,最后得到的粉末香味浓郁,制成的鸡蛋蔬菜粉含有多种维生素,补充膳食纤维,具有养阴润肠、生津止渴的作用,同时本发明还采用菊花等多种中草药,长期服用具有疏风凉血、清热解毒的功效。
Description
技术领域
本发明主要涉及保健食品领域,尤其涉及一种奶香鸡蛋挂面及其制备方法。
背景技术
面是最重要的食物之一,与人们的生活息息相关,不同种类的面适宜做不同种类的面食,比如挂面。但是,普通的挂面除了饱腹以外并不能满足人们身体对微量元素的需求,也不具备保健功能,本发明的目的就是要提供一种具有保健功能的挂面。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种奶香鸡蛋挂面及其制备方法。
本发明是通过以下技术方案实现的:
一种奶香鸡蛋挂面,其特征在于由以下重量份的原料制成:
面粉200-250、甜玉米粉30-50、鸡蛋液10-15、姜薯粉8-9、芝麻饼粕5-7、鲜牛乳7-10、腐竹7-8、芭蕉浆6-8、酸梅果6-10、黄桃5-6、红心火龙果泥7-8、橄榄油6-8、川芎3-4、冬瓜仁2-5、菊花4-5、荷叶2-3、香樟根1-2、水适量、营养添加粉8-10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉8-10、槟榔芋10-12、杨梅核仁6-8、杨梅汁7-8、木薯粉4-5、红豆沙6-7、委陵菜4-5、豆腐皮5-7、瑞连草2-3、紫苏籽1-2、松花2-3、当归1-2、簕菜3-5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提2-3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加4-6倍水焖煮30-40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
所述的一种奶香鸡蛋挂面的制备方法,其特征在于包括以下步骤:
(1)先将芝麻饼粕、腐竹破碎后,置于鲜牛乳与芭蕉浆的混合液中浸泡至松软,再加入姜薯粉搅拌成泥,压制成薄饼,将薄饼置于有橄榄油的锅中煎至熟香,再送入烘箱中烘干水分,研磨成粉;
(2)将川芎、冬瓜仁、菊花、荷叶、香樟根混合,水提3-4次,过滤,合并滤液,所得滤液经喷雾干燥处理后,得保健药粉;
(3)将酸梅果、黄桃分别捣成泥后,与鸡蛋液、红心火龙果泥混合均匀,置于烤箱中烘干水分,研磨成粉,得鸡蛋蔬菜粉;
(4)将步骤(1)、(2)、(3)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
委陵菜为蔷薇科植物委陵菜的根或带根全草。
本发明的优点是:
本发明将芝麻饼粕、芭蕉浆等先混合制成薄饼再置于橄榄油中煎熟,最后得到的粉末香味浓郁,制成的鸡蛋蔬菜粉含有多种维生素,补充膳食纤维,具有养阴润肠、生津止渴的作用,同时本发明还采用菊花等多种中草药,长期服用具有疏风凉血、清热解毒的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种奶香鸡蛋挂面,由以下重量份的原料制成:
面粉250、甜玉米粉50、鸡蛋液15、姜薯粉9、芝麻饼粕7、鲜牛乳10、腐竹8、芭蕉浆8、酸梅果10、黄桃6、红心火龙果泥8、橄榄油8、川芎4、冬瓜仁5、菊花5、荷叶3、香樟根2、水适量、营养添加粉10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉10、槟榔芋12、杨梅核仁8、杨梅汁8、木薯粉5、红豆沙7、委陵菜5、豆腐皮7、瑞连草3、紫苏籽2、松花3、当归2、簕菜5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加6倍水焖煮40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
所述的一种奶香鸡蛋挂面的制备方法,其特征在于包括以下步骤:
(1)先将芝麻饼粕、腐竹破碎后,置于鲜牛乳与芭蕉浆的混合液中浸泡至松软,再加入姜薯粉搅拌成泥,压制成薄饼,将薄饼置于有橄榄油的锅中煎至熟香,再送入烘箱中烘干水分,研磨成粉;
(2)将川芎、冬瓜仁、菊花、荷叶、香樟根混合,水提4次,过滤,合并滤液,所得滤液经喷雾干燥处理后,得保健药粉;
(3)将酸梅果、黄桃分别捣成泥后,与鸡蛋液、红心火龙果泥混合均匀,置于烤箱中烘干水分,研磨成粉,得鸡蛋蔬菜粉;
(4)将步骤(1)、(2)、(3)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
Claims (2)
1.一种奶香鸡蛋挂面,其特征在于由以下重量份的原料制成:
面粉200-250、甜玉米粉30-50、鸡蛋液10-15、姜薯粉8-9、芝麻饼粕5-7、鲜牛乳7-10、腐竹7-8、芭蕉浆6-8、酸梅果6-10、黄桃5-6、红心火龙果泥7-8、橄榄油6-8、川芎3-4、冬瓜仁2-5、菊花4-5、荷叶2-3、香樟根1-2、水适量、营养添加粉8-10;
所述的营养添加粉由以下重量份的原料制成:
银鱼粉8-10、槟榔芋10-12、杨梅核仁6-8、杨梅汁7-8、木薯粉4-5、红豆沙6-7、委陵菜4-5、豆腐皮5-7、瑞连草2-3、紫苏籽1-2、松花2-3、当归1-2、簕菜3-5;
制备方法为:(1)将瑞连草、紫苏籽、松花、当归、簕菜混合,水提2-3次,过滤,合并滤液;将槟榔芋去皮、切块后,与杨梅核仁混合入锅,加4-6倍水焖煮30-40分钟,出料,加上述滤液,快速搅碎成糊;
(2)将豆腐皮、委陵菜混合,加杨梅汁捣成泥,与步骤(1)处理后的物料及其他剩余各原料倒入搅拌罐中搅拌均匀,出料,再送入烘箱中烘干水分,研磨成粉,即得。
2.根据权利要求1所述的一种奶香鸡蛋挂面的制备方法,其特征在于包括以下步骤:
(1)先将芝麻饼粕、腐竹破碎后,置于鲜牛乳与芭蕉浆的混合液中浸泡至松软,再加入姜薯粉搅拌成泥,压制成薄饼,将薄饼置于有橄榄油的锅中煎至熟香,再送入烘箱中烘干水分,研磨成粉;
(2)将川芎、冬瓜仁、菊花、荷叶、香樟根混合,水提3-4次,过滤,合并滤液,所得滤液经喷雾干燥处理后,得保健药粉;
(3)将酸梅果、黄桃分别捣成泥后,与鸡蛋液、红心火龙果泥混合均匀,置于烤箱中烘干水分,研磨成粉,得鸡蛋蔬菜粉;
(4)将步骤(1)、(2)、(3)处理后的物料,与除水以外的剩余各原料混合均匀,得挂面面粉;将挂面面粉加适量水至干湿均匀制成面团再挤出成型,即得。
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CN105266015A (zh) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | 一种杏鲍菇鸡蛋挂面的制作方法 |
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