CN104938943A - 一种火龙果皮营养面条 - Google Patents
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Abstract
本发明公开了一种火龙果皮营养面条,属于食品加工领域。本发明一种火龙果皮营养面条,由以下按重量配比的原料制作而成:火龙果皮汁30~50份、小麦粉60~100份、豌豆粉20~50份、核桃粉2~8份、葡萄籽粉2~8份、玉米淀粉5~10份、卡拉胶2~5份、精盐0.3~0.8份、食用碱0.5~1.2份。本发明面条色泽明亮,呈粉色,增强食欲,且口感清爽、清香,不仅营养丰富,还具有明目降火、美容养颜的功效,能够散风清热、平肝明目,含有多种维生素,集营养和美味、保健于一身。
Description
技术领域
本发明涉及一种食品加工领域,具体为一种火龙果皮营养面条。
背景技术
火龙果是常见的一种水果,火龙果营养丰富,肉质细腻深受大家的喜欢,我们在吃火龙果的时候一般会将果皮扔掉,其实火龙果的果皮营养价值极高。火龙果皮中含有灰分、粗脂肪、粗蛋白、粗纤维、维生素C、钙、磷、铁和大量花青素、水溶性膳食蛋白、植物白蛋白等。火龙果的果皮含有非常珍贵的营养物质-花青素。花青素是一种强力的抗氧化剂,强于胡萝卜素10倍以上,且能在人体血液中保存活性75小时。它能够保护人体免受有害物质-自由基的损伤,有助于预防多种与自由基有关的疾病。花青素能够增强血管弹性,保护动脉血管内壁;降低血压;增进皮肤的光滑度,美颜肌肤;抑制炎症和过敏,改善关节的柔韧性,预防关节炎;可以促进视网膜细胞中的视紫质再生,改善视力;还具有抗辐射的作用等。
当前市场上面条的种类繁多,但是大多均为单一的传统面条,虽然具有一定的保健或者营养功效,但是不能全面的补充人体所需的多种营养元素,将火龙果皮应用在面条上,在现有传统食品上开发新食品,不仅营养丰富,且具有明目降火等保健功效。
发明内容
本发明的目的在于提供一种火龙果皮营养面条,以解决目前市场面条品种单一的问题,不仅营养丰富,还具有明目降火、美容养颜的功效。
为实现上述目的,本发明的技术方案如下:
一种火龙果皮营养面条,由以下按重量配比的原料制作而成:火龙果皮汁30~50份、小麦粉60~100份、豌豆粉20~50份、核桃粉2~8份、葡萄籽粉2~8份、玉米淀粉5~10份、卡拉胶2~5份、精盐0.3~0.8份、食用碱0.5~1.2份。
作为本发明的进一步技术方案,一种火龙果皮营养面条,由以下按重量配比的原料制作而成:火龙果皮汁35份、小麦粉80份、豌豆粉40份、核桃粉6份、葡萄籽粉7份、玉米淀粉7份、卡拉胶4份、精盐0.5份、食用碱0.9份。
作为本发明的进一步技术方案,一种火龙果皮营养面条的制备方法,包括以下步骤:
步骤一,火龙果皮汁的制备:取成熟、无病害火龙果皮消毒洗净,加含有1~1.5%醋酸的水匀浆5~8min,加入火龙果皮总质量2~5%的果胶酶和1~2%的纤维素酶混合物,在45~50℃下酶解2~3h,过滤,弃去残渣,收集火龙果皮汁;
步骤二,揉合:按配比将小麦粉、豌豆粉、核桃粉、葡萄籽粉、玉米淀粉混合,分次加精盐、火龙果皮汁搅拌,再加入卡拉胶、食用碱,均混合搅拌,和好后成为面团待用;
步骤三,制面条:将和好的面团放入熟化机熟化,然后将熟化的面条送至轧面机轧片,再切割成面条状,理齐后用切断机把面切成统一长度;晾晒烘干后,经定量机定量,每袋按400~500克进行包装,消毒灭菌,即得成品。
与现有技术相比,本发明的有益效果是:本发明面条口感清爽,营养丰富,口感清香,不仅营养丰富,还具有明目降火、美容养颜的功效,能够散风清热、平肝明目,含有多种维生素;面条具有内在粘弹性好、筋道,面质爽滑、耐煮、口感佳的特点,亦有营养保健作用,是一种营养、保健、美味的面条。
具体实施方式
下面通过实施例对本发明做进一步详述:
实施例1
火龙果皮营养面条配方:火龙果皮汁35份、小麦粉80份、豌豆粉40份、核桃粉6份、葡萄籽粉7份、玉米淀粉7份、卡拉胶4份、精盐0.5份、食用碱0.9份。
火龙果皮营养面条的制备方法,包括以下步骤:
步骤一,火龙果皮汁的制备:取成熟、无病害火龙果皮消毒洗净,加含有1%醋酸的水匀浆6min,加入火龙果皮总质量3%的果胶酶和2%的纤维素酶混合物,在45℃下酶解2h,过滤,弃去残渣,收集火龙果皮汁;
步骤二,揉合:按配比将小麦粉、豌豆粉、核桃粉、葡萄籽粉、玉米淀粉混合,分次加精盐、火龙果皮汁搅拌,再加入卡拉胶、食用碱,均混合搅拌,和好后成为面团待用;
步骤三,制面条:将和好的面团放入熟化机熟化,然后将熟化的面条送至轧面机轧片,再切割成面条状,理齐后用切断机把面切成统一长度;晾晒烘干后,经定量机定量,每袋按500克进行包装,消毒灭菌,即得成品。
实施例2
一种火龙果皮营养面条,由以下按重量配比的原料制作而成:火龙果皮汁50份、小麦粉100份、豌豆粉50份、核桃粉8份、葡萄籽粉8份、玉米淀粉10份、卡拉胶5份、精盐0.8份、食用碱1.2份。
火龙果皮营养面条的制备方法,包括以下步骤:
步骤一,火龙果皮汁的制备:取成熟、无病害火龙果皮消毒洗净,加含有1%醋酸的水匀浆5min,加入火龙果皮总质量2%的果胶酶和2%的纤维素酶混合物,在50℃下酶解2h,过滤,弃去残渣,收集火龙果皮汁;
步骤二,揉合:按配比将小麦粉、豌豆粉、核桃粉、葡萄籽粉、玉米淀粉混合,分次加精盐、火龙果皮汁搅拌,再加入卡拉胶、食用碱,均混合搅拌,和好后成为面团待用;
步骤三,制面条:将和好的面团放入熟化机熟化,然后将熟化的面条送至轧面机轧片,再切割成面条状,理齐后用切断机把面切成统一长度;晾晒烘干后,经定量机定量,每袋按500克进行包装,消毒灭菌,即得成品。
实施例3
一种火龙果皮营养面条,由以下按重量配比的原料制作而成:火龙果皮汁30份、小麦粉60份、豌豆粉20份、核桃粉2份、葡萄籽粉2份、玉米淀粉5份、卡拉胶2份、精盐0.3份、食用碱0.5份。
火龙果皮营养面条的制备方法,包括以下步骤:
步骤一,火龙果皮汁的制备:取成熟、无病害火龙果皮消毒洗净,加含有1.5%醋酸的水匀浆8min,加入火龙果皮总质量5%的果胶酶和1%的纤维素酶混合物,在45℃下酶解3h,过滤,弃去残渣,收集火龙果皮汁;
步骤二,揉合:按配比将小麦粉、豌豆粉、核桃粉、葡萄籽粉、玉米淀粉混合,分次加精盐、火龙果皮汁搅拌,再加入卡拉胶、食用碱,均混合搅拌,和好后成为面团待用;
步骤三,制面条:将和好的面团放入熟化机熟化,然后将熟化的面条送至轧面机轧片,再切割成面条状,理齐后用切断机把面切成统一长度;晾晒烘干后,经定量机定量,每袋按400克进行包装,消毒灭菌,即得成品。
Claims (3)
1.一种火龙果皮营养面条,其特征在于由以下按重量配比的原料制作而成:火龙果皮汁30~50份、小麦粉60~100份、豌豆粉20~50份、核桃粉2~8份、葡萄籽粉2~8份、玉米淀粉5~10份、卡拉胶2~5份、精盐0.3~0.8份、食用碱0.5~1.2份。
2.根据权利要求1所述的一种火龙果皮营养面条,其特征在于由以下按重量配比的原料制作而成:火龙果皮汁35份、小麦粉80份、豌豆粉40份、核桃粉6份、葡萄籽粉7份、玉米淀粉7份、卡拉胶4份、精盐0.5份、食用碱0.9份。
3.根据权利要求1所述的一种火龙果皮营养面条的制备方法,其特征在于包括以下步骤:
步骤一,火龙果皮汁的制备:取成熟、无病害火龙果皮消毒洗净,加含有1~1.5%醋酸的水匀浆5~8min,加入火龙果皮总质量2~5%的果胶酶和1~2%的纤维素酶混合物,在45~50℃下酶解2~3h,过滤,弃去残渣,收集火龙果皮汁;
步骤二,揉合:按配比将小麦粉、豌豆粉、核桃粉、葡萄籽粉、玉米淀粉混合,分次加精盐、火龙果皮汁搅拌,再加入卡拉胶、食用碱,均混合搅拌,和好后成为面团待用;
步骤三,制面条:将和好的面团放入熟化机熟化,然后将熟化的面条送至轧面机轧片,再切割成面条状,理齐后用切断机把面切成统一长度;晾晒烘干后,经定量机定量,每袋按400~500克进行包装,消毒灭菌,即得成品。
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Citations (5)
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CN103392997A (zh) * | 2013-08-16 | 2013-11-20 | 郭心仪 | 火龙果面条的制作方法 |
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CN104248014A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 火龙果汁的制备方法 |
CN104663945A (zh) * | 2014-12-06 | 2015-06-03 | 湖北文理学院 | 一种火龙果皮茶及其制备方法 |
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CN103392997A (zh) * | 2013-08-16 | 2013-11-20 | 郭心仪 | 火龙果面条的制作方法 |
CN103652621A (zh) * | 2013-11-30 | 2014-03-26 | 青岛海发利粮油机械有限公司 | 一种火龙果面条 |
CN103704596A (zh) * | 2013-12-10 | 2014-04-09 | 安徽波涛粮油发展有限公司 | 一种红色补心面条及其制备方法 |
CN104248014A (zh) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | 火龙果汁的制备方法 |
CN104663945A (zh) * | 2014-12-06 | 2015-06-03 | 湖北文理学院 | 一种火龙果皮茶及其制备方法 |
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